Categories
HEALTHY

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family!  This will become a new favorite!

Can I get a hallelujah for air conditioning? Our air conditioning went out in the place where we are living now and of course it is the week before the big move. As if packing and getting ready to move isn’t torture enough, I have had to do it in 85 degrees. Gah! It took 3 days for them to get it replaced and working properly. And today is the first day that it is working. You better believe I have that baby cranked down to 68. 😉

Since life is crazy busy I still realize that my kids need to eat. You can only order Little Caesars so much and eat out before you are sick of it. My kids LOVE when I take the time to cook a good meal.

Skillet meals are our favorite lately. They are ready in just 30 minutes and they taste like they are from a restaurant.

And you guys.

This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make!

My son said this is one of the best things he has ever eaten! I think my son is my biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN
CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Ingredients

  • 4 boneless, skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup chicken broth
  • 1 cup heavy cream or half and half
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped

Instructions

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

You can find complete recipes of this Creamy Parmesan Garlic Mushroom Chicken in therecipecritic.com

Categories
HEALTHY

Skillet Chicken with Creamy Spinach Artichoke Sauce

You can never have too many chicken recipes right? Especially when they are this good! I can’t get over how amazingly delicious this Skillet Chicken with Creamy Spinach Artichoke Chicken is! It is definitely one of my new favorite ways to make chicken! I made this over the weekend and my family enjoyed it so much so here I am again making it on again on Monday so we can have it again, and of course so I can share with you guys. You just can’t go wrong with skillet chicken and a good sauce!

You get this perfectly seared golden brown chicken covered in the most amazing, rich and creamy spinach artichoke sauce – which will likely remind you of a blend of your favorite spinach artichoke dip (my dip recipe is where I got the inspiration for this) and a lighter Alfredo sauce. It’s hearty, it’s filling, it’s comforting and it makes for the perfect dinner any day of the year! You’ll love that it is simple enough it passes for a quick weeknight dinner yet it’s fancy enough you could make it for guests on the weekend. I’ve already stocked up on ingredients (like canned artichoke hearts and Neufchatel cheese) for this so it can be a regular on my menu. I like that it’s a little bit lighter than the dip yet you still get all those delicious flavors – and I made it so there’s plenty of the sauce so you can have a some extra to serve over pasta. Winnah winnah chicken dinnah. This puts all those bland and boring chicken breasts recipes to shame! Make it soon! Then after you try this try my Spinach Artichoke Pizza – it’s one of my favorite and most popular pizza recipes!

Skillet Chicken with Creamy Spinach Artichoke Sauce
Skillet Chicken with Creamy Spinach Artichoke Sauce

Ingredients

  • 4 (6 oz) boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp olive oil, divided
  • 2 Tbsp butter
  • 3 cloves garlic, minced
  • 1 Tbsp flour
  • 5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups)
  • 1 (14 oz) can artichoke quarters, drained and chopped
  • 1 1/4 cups milk
  • 4 oz Neufchatel cheese, diced into small cubes
  • 1/3 cup packed freshly, finely shredded parmesan cheese
  • 1/4 cup sour cream
  • Red pepper flakes (optional)

Directions

  1. Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 4 – 5 minutes. Rotate chicken to opposite side, add remaining 1/2 Tbsp olive oil and continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 4 – 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.

You can find complete recipes of this Skillet Chicken with Creamy Spinach Artichoke Sauce in cookingclassy.com

Categories
DESSERT

CHOCOLATE PEANUT BUTTER FUDGE BARS

I love a good two-for-one deal. Especially when that deal involves peanut butter and chocolate.
Sometimes it’s impossible to pick which one I want, and with these bars I don’t have to.
There’s a peanut butter and white chocolate base that’s soft yet dense, rich, and creamy. The top is a layer of chocolate-peanut butter fudge, and there’s Rice Krispies added for crispy texture. Both layers actually have Krispies in them, but it’s more pronounced in the top layer.
The recipe for the chocolate layer I originally created to top some brownies that are in my first cookbook, Peanut Butter Comfort. They’re perhaps my favorite brownies ever, tied with these.
Recently I was thumbing through my cookbook and remembered how much I loved the topping, and had to make it.
But I didn’t want to turn on my oven and make brownies because San Diego was having a wicked, but typical, hot snap the last few weeks and my condo doesn’t have air so it was 92F inside. No ovens were turned on.
The beauty of these no-bake, one-bowl, gluten-free bars is that they’re fast, easy, and people will go nuts over them. I mean who can resist two thick layers of peanut butter and chocolate-peanut butter fudge sandwiched together. I sure can’t.

INGREDIENTS:
Peanut Butter Base

  • 2 cups white chocolate chips (one 10.5 to 11.5-ounce bag)
  • 1 cup creamy peanut butter (not natural; use Jif, Skippy or similar)
  • 1 cup crispy rice cereal (use gluten-free crispy rice cereal to keep GF)

Chocolate Fudge Top

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups creamy peanut butter
  • 1 tablespoon unsalted butter
  • 1 1/2 cups crispy rice cereal

INSTRUCTIONS :

  1. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. Peanut Butter Base – In a medium, microwave-safe bowl add the white chocolate chips and heat for 1 minute on high power to soften.
  3. Remove bowl from microwave, add 1 cup peanut butter (use Jif, Skippy, or similar because natural or homemade peanut butter could separate and may not set up well and/or the bars could turn very oily), and heat on high power to melt, about 1 minute or as necessary in your microwave;
  4. white chocolate scorches easily so keep a careful eye on it. Stir until mixture is smooth and combined.
  5. Add 1 cup crispy rice cereal and stir to combine.
  6. Turn mixture out in prepared pan in an even, flat layer, smoothing the top lightly with a spatula. Place pan in freezer to chill.
  7. Chocolate Fudge Top – In a medium, microwave-safe bowl (you can use the same one, just wipe out with a paper towel) add the semi-sweet chocolate chips and heat for 1 minute on high power to soften.
  8. Remove bowl from microwave, add 1 1/2 cups peanut butter, butter, and heat on high power to melt, about 1 minute. Stir until mixture is smooth and combined.
  9. Add 1 1/2 cups crisp rice cereal, and stir to combine.
  10. Remove pan from freezer (make sure the first layer has set up somewhat before adding the chocolate, if not, return pan to freezer for 5 more minutes) and carefully turn chocolate mixture out into prepared pan in an even, flat layer, smoothing the top lightly with a spatula.
  11. Place pan in freezer to chill. Allow bars to chill for 60 to 90 minutes, or until set, before serving. If bars have gotten too firm to slice, let them sit at room temp for 10 minutes.
  12. I store these bars in the fridge because they get a little too soft at room temp.
  13. Bars will keep airtight in the fridge for about 1 month and in the freezer for up to 6 months.

You can find complete recipes of this CHOCOLATE PEANUT BUTTER FUDGE BARS in averiecooks.com

Categories
HEALTHY

creamy spinach sweet potato noodles with cashew sauce

Stop right there. Sweet potato noodles? CASHEW SAUCE? First of all, y-u-m.
Secondly, it’s true. I’m going fake-vegan-rogue on you today.
In terms of actual real life serious commitments, I’m not a vegan or a vegetarian. But I am a person who likes to try new things and sometimes I get lazy about cooking meat, so a few months ago I bought three different spiralizers – those crazy machines that make vegetables into noodles. I wanted to try them and see which ones were best, and why they were awesome, and become a super healthy person with a few swirls of a spiralizer handle, and eventually talk about it in a post. In these last few weeks,
I’ve just been a leeeetle too “busy” to get my act together and actually write about the spiralizers, but ironically, the thing that is keeping me busy is feeding my face bowls and bowls and bowls of spiralized sweet potato noodles covered in cashew sauce. It’s just so weird how that works.
So let’s break this down into a less weird and scary // more awesome and healthy and delicious sort of situation.
I made my sweet potato noodles with the Paderno spiralizer. Annnnnd I just basically gave away my whole spiralizer post to you right there in one sentence. Just… buy the Paderno. It’s $30 and it has a 4.5 ⭐️ rating from more than 6,000 reviews on Amazon.
(But seriously, more to come on the topic of spiralizers in a week or two if you’re the kind of person who needs major convincing. I see you, and I get you, and I’ll be back for you.) You COULD make your sweet potato noodles by hand or with a peeler or something, but, I mean, why, really? If that’s your story right now, I’d say just skip the vegetables-as-noodles thing (too much work, friend) and go for either regular noodles or sweet potatoes chopped into easy, quick little pieces and roasted to perfection. File under advice from your Lazy Girl Friend.
That being said, if you do have a spiralizer, those big, sturdy, fat sweet potatoes make the perfect little swoodles <– oh my gosh, TREND ALERT 🚨 look mom I just started a trend —> and they are pretty much the cutest thing ever, not to mention tasty and nutritious.
Did I mention the cutest thing ever? I played with them like little vegetable slinkies for at least ten minutes. But let’s not get too far on the sweet potato noodles because I need to tell you that there is such a thing in this world called CASHEW CREAM. And it is divine.Just try not to turn into a vegan when you look at this picture.
Right? That velvety beauty is CASHEWS and water and salt and a little garlic. And that’s all.
So essentially we have sweet potato noodles that are hopefully almost caramelizingly browned with some gently sautéed spinach and a good dose of creamy cashew sauce, tossed all together for a really comforting weeknight vegetarian/vegan type meal. It’s thick and creamy, it’s super satisfying, it’s totally adaptable to anything and everything.

INGREDIENTS :

  • 1 cup cashews
  • ¾ cup water (more for soaking)
  • ½ teaspoon salt
  • 1 clove garlic
  • 1 tablespoon oil
  • 4 large sweet potatoes, spiralized
  • 2 cups baby spinach
  • a handful of fresh basil leaves, chives, or other herbs
  • salt and pepper to taste
  • olive oil for drizzling

INSTRUCTIONS :

  1. Cover the cashews with water in a bowl and soak for 2 hours or so.
  2. Drain and rinse thoroughly. Place in a food processor or blender (I got better texture with the blender)
  3. and add the ¾ cup water, salt, and garlic. Puree until very smooth.
  4. Heat the oil in a large skillet over high heat.
  5. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp.
  6. Remove from heat and toss in the spinach – it should wilt pretty quickly.
  7. Add half of the herbs and half of the sauce to the pan and toss to combine.
  8. Add water if the mixture is too sticky.
  9. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.

You can find complete recipes of this creamy spinach sweet potato noodles with cashew sauce in pinchofyum.com

Categories
HEALTHY

CREAMY LEMON PARMESAN CHICKEN (PICCATA)

The ultimate in gourmet comfort food with a twist. Dredging the chicken in finely grated parmesan cheese and adding parmesan and extra garlic into the creamy lemon sauce for added flavour, this Creamy Lemon Parmesan Chicken Piccata is out of this world.
This Easter weekend, we served our creamy chicken over pasta, but a Piccata can be served over anything: rice, zucchini noodles, steamed vegetables, or anything else you can think of. The light flouring including the parmesan cheese changed this Piccata from amazing into something else. Something impressive with double the parmesan hit.
With parmesan cheese, especially in this recipe, I use fresh and finely grated from a delicatessen here in Melbourne. Wait. Am I the only one that gets embarrassingly excited seeing parmesan this fine, on sale at a deli? Walking past the glass windows with my mum, I slammed the brakes on mid-stride to plant my face on the shop front window, halting the sea of trolley-traffic behind me. Lord, help me.
You can always grate your own on the smaller holes on a box grater, or buy it ready to use like this, and you will pretty much put it on everything. For this recipe, DO NOT use the parmesan out of a container. The flavour is completely different and too strong for this chicken.
Usually, a Piccata calls for a lot of butter and oil, but in this recipe I used half the oil (olive oil) and only a quarter of the butter. You can use Ghee if you wish, and coconut oil to make it healthier if that’s your preference.
And believe it or not, no heavy cream! Having said that, you CAN use heavy or thickened cream if you like, but for the sake of cutting calories, I used MILK! The shock.

INGREDIENTS :
For The Chicken

  • 2 large boneless and skinless chicken breasts, halved horizontally to make 4
  • 2 tablespoons flour (all purpose or plain)
  • 2 tablespoons finely grated fresh Parmesan cheese
  • 1 teaspoon salt
  • Cracked pepper

For The Sauce

  • Light spray of cooking oil
  • 1 tablespoon olive oil
  • 2 teaspoons butter (or oil)
  • 2 tablespoons minced garlic
  • 1¼ cup chicken broth (stock)
  • ½ cup milk (full fat or 2% — or use reduced fat cream or heavy cream)
  • ⅓ cup finely grated fresh Parmesan cheese
  • 2 tablespoons capers (plus 2 tablespoons extra to garnish)
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
  • 2-3 tablespoons lemon juice — juice of 1 lemon (adjust to your tastes)
  • 2 tablespoons fresh parsley

INSTRUCTIONS :

  1. Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat.
  2. In a shallow bowl, combine the flour and parmesan cheese.
  3. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  4. Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot.
  5. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
  6. Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute).
  7. Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste.
  8. Add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
  9. Pour in the lemon juice, allow to simmer for a further minute to combine.
  10. Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce.
  11. Top with extra capers to garnish, lemon slices and parsley.

You can find complete recipes of this CREAMY LEMON PARMESAN CHICKEN (PICCATA) in cafedelites.com

Categories
DESSERT

Disneyland’s Chocolate Peanut Butter Sandwich

We were just in Disneyland a few months ago eating these delicious chocolate peanut butter sandwiches!  No bread involved here!
It’s a graham cracker coated in chocolate, a peanut butter filling on top, then the whole cracker dipped in milk chocolate.  When you sink your teeth into that first bite it is absolutely amazing!  And another great thing about this dessert – it’s NO BAKE!

INGREDIENTS :

  • 6 graham cracker sheets, broken in half
  • 3 cups milk chocolate chips, divided
  • 2 teaspoons shortening, divided
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons milk

INSTRUCTIONS :

  1. Line a cookie sheet with wax paper or parchment paper.
  2. Melt 1 1/2 cups of the chocolate chips and 1 teaspoon of shortening in a microwave safe bowl or big glass measuring cup.
  3. Stirring at every 20 second intervals until fully melted and smooth.
  4. Then dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate.
  5. But you want the graham cracker to be totally covered.
  6. Set each chocolate covered graham cracker on the cookie sheet and place in the fridge or freezer to set up quickly.
  7. While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter, powdered sugar, vanilla and milk.
  8. Mix until smooth and creamy.(sometimes it just easier at the end to mix with your hands) Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
  9. Pull out the chilled chocolate covered graham crackers and peanut butter balls.
  10. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham.
  11. Gently spread it to the edges so it’s evenly distributed.
  12. Melt the other 1 1/2 cups of chocolate chips with 1 teaspoon of shortening. Stirring until smooth.
  13. Gently spoon chocolate over the peanut butter layer and spread around with a spoon covering the top and sides.
  14. Put back in the fridge or freezer to set up (about 15 – 20 minutes).
  15. Then pull out and drizzle left over chocolate over the top of each graham cracker.

You can find complete recipes of this Disneyland’s Chocolate Peanut Butter Sandwich in sixsistersstuff.com

Categories
HEALTHY

Asparagus Bacon Quiche

The BEST Quiche!  That’s what I kept hearing at the Ladies Brunch.  This Asparagus Bacon Quiche is full of smoky bacon with fresh asparagus and creamy shredded cheese.
Perfect for a summer dinner with a green salad on the side. Whether I’m making this quiche for dinner or breakfast  I love that I can make it ahead and have it waiting for me in the refrigerator and ready for the oven.  This Asparagus Bacon Quiche is also great for entertaining out of town guests.

INGREDIENTS :

  • 1 store bought prepared pie crust
  • 8 ounce sliced mushrooms
  • 1 tablespoon oil
  • 1/2 pound asparagus cut into 2-inch pieces
  • 6 large eggs
  • 3/4 cup heavy cream
  • 4 green onions, sliced
  • 1 roasted red pepper, sliced
  • 1 1/2 cup white cheese, shredded (jack and muenster)
  • 6 strips of smoky bacon, cooked and cut into bite size pieces
  • salt and pepper

INSTRUCTIONS :

  1. Preheat oven to 375 degrees.
  2. Spray a removable bottom 9.5-inch tart pan with non stick cooking spray.
  3. In a medium skillet saute mushrooms with oil until golden.
  4. Set aside to cool.
  5. Fill a medium saucepan with enough water to cover the asparagus.
  6. Bring water to a boil; add asparagus and boil 1 minute.
  7. Drain immediately and set aside to cool.
  8. Roll out the prepared pie crust, press into the sides of the tart pan.
  9. In a large bowl lightly beat the eggs, add the cream and stir together.
  10. Add the onions, red pepper, shredded cheese, cooled mushrooms, cooled asparagus and bacon.
  11. Salt and pepper to taste.
  12. Gently fold all ingredients together and pour into prepared tart pan.

You can find complete recipes of this Asparagus Bacon Quiche in ladybehindthecurtain.com

Categories
HEALTHY

CREAMY GOAT CHEESE ASPARAGUS QUINOA SALAD

Creamy Goat Cheese Asparagus Quinoa Salad, loaded with delicious flavors your family will love. A quick easy gluten free recipe that makes a great lunch or side dish.
The other day I was in desperate need of a pedicure. Like, we’re talking half of my nail polish was disappearing or chipped off of all my toes, AND the nail polish was red so it looked like I had some kind serious infection. Gross!
My sweet husband told me, “just go get one. I’ll put little man down for bed.” (LoVE that man …) Even as I write this I am in a quiet house because he took little man out for a daddy son doughnut morning. Anywho, back to the point. After we had finished dinner I went out to get a pedicure and fix the mess that were my nails.
I love the atmosphere that the nail places try to create in order to get you to relax. Dimmed lights, waterfall fountains, calming music, massage chairs .. everything about it just asks you to lay down your cares and sink into the chair and just close your eyes. Believe me .. I do that! Every time! While I was there a mom and a young daughter walk in (I would say she was about 11 years old). I smiled because it reminded me of my mom.
As they got situated and told their nail ladies what color they wanted they both leaned back, got comfy and pulled out their phones. The entire time the mom was scrolling through whatever on her phone and her daughter was listening to music, text messaging, or watching a show. The only time they talked was when the mom leaned over to “check on her” to say “what are you watching?”
That time could have been special … a mother daughter pedicure date .. but instead the phone came between them. Instead of talking to each other they sat their in silence, eyes glued to the glowing screen. My heart just hurt. Why are we so pulled to this small 3×3 device called a phone. Why can we not set it down for 45 minutes to engage and invest in people we love… or relax when we are suppose to relax.
I hate that my go to when I’m bored is to pick up my phone and start scrolling through Facebook or Instagram. There is nothing life giving in there! What am I searching for?
Ok, on to this tasty Creamy Goat Cheese Asparagus Quinoa Salad! Last week I posted my Honey Mustard Pecan Crusted Salmon and I served it with this Quinoa Salad. Did you know that Asparagus and Salmon are best friends? They seriously go so well together so I wanted to carry some of the flavors I used in the Salmon over to this Salad to further solidify their union to each other. 🙂
This Quinoa Salad is packed with sweet roasted Asparagus, chopped Pecans, and creamy Goat Cheese. Because the Quinoa is warm when I put this together the goat cheese melted into everything and OMG was it good! If you’re in need of a quick, healthy, gluten free, and even vegetarian side dish .. ahem.. you’re looking at it! Quinoa is loaded with nutrients!
This Creamy Goat Cheese Asparagus Quinoa Salad (whew, say that three times) takes 25 minutes to make, is under 150 calories a serving, and has a good amount of protein in it to go along side your main protein. 🙂 (hint.. the salmon is really good with this)
Can’t wait to hear what you think, Bon Appetit my friends!

INGREDIENTS :

  • 1 bunch of asparagus, bottom 2″ trimmed off
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ cup tri-color quinoa
  • 1 cup water
  • ⅓ cup roughly chopped pecans
  • 2 oz. crumbled goat cheese
  • 1 teaspoon red wine vinegar
  • 1 teaspoon olive oil
  • ¼ teaspoon garlic powder
  • salt to season

INSTRUCTIONS :

  1. Preheat oven to 400.
  2. Add asparagus to a baking sheet. Drizzle 1 tablespoon olive oil and ½ teaspoon of sea salt over asparagus.
  3. Toss to coat the asparagus then lay them out in a single layer on the baking sheet.
  4. Bake for 20 minutes. Remove from oven and cut into ½” slices. Set aside.
  5. In a medium saucepan add quinoa and water. Bring the water to a boil. Once boiling reduce the heat to a simmer and cover.
  6. Cook for 15 minutes or until liquid is evaporated. Once the quinoa is done, fluff with a fork.
  7. Add quinoa to a medium bowl along with chopped asparagus, pecans, goat cheese, red wine vinegar, olive oil, garlic powder, and salt to season.
  8. Toss everything together and serve!

You can find complete recipes of this CREAMY GOAT CHEESE ASPARAGUS QUINOA SALAD in joyfulhealthyeats.com