Posts Tagged ‘Main Dish’

I’ve had this recipe saved for a long time now…  I think I filed it away last football season, thinking it would make a fun sports-night dinner.   I finally dusted it off a few weeks ago and decided to make it because we were having a “clean out the freezer” week.   I had some frozen chicken breasts and knew I wanted to use them in a crock pot dinner – the easiest way possible.

This recipe is turned out great, my husband loved it and we had leftovers for a few days.  I chose to leave out the butter and I bought butter-free wing sauce.  Make sure to look at the label because the sauces with butter will add a lot of unnecessary fat.  This is a much lighter way to get your fill of buffalo wings and it could not be any easier!  I served the chicken on whole wheat buns with a side of salad and celery sticks.

Click here for the recipe.


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Baked Chicken Parmesan

I apologize for the lack of blogging these last couple of weeks, the warm weather has been keeping me out of the kitchen!

Here is a great light version of a classic Italian recipe.  The chicken stays moist and is full of flavor, I promise you won’t miss all of the extra calories and fat.


– 4 (4oz) chicken breast halves

– 1/2 c. seasoned breadcrumbs

– 1/4 c. grated Parmesan cheese

– 1/2 c. part-skim mozzarella cheese

– 3/4 c. marinara

– cooking spray

Preheat oven to 425°. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl.  Dip the chicken in breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more cooking oil on top and bake in the oven for about 15-20 minutes depending on the thickness of your chicken.  Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted. (Total baking time should be 20-25 minutes depending on the thickness of your chicken) Let chicken rest for 5 minutes.

Serve with a big salad or pasta for a complete meal.

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Lentil Soup

I loved making this easy lentil soup.  It’s completely healthy, hearty, and delicious!  Even better is the fact that it made a huge batch so I froze half for later.

The only substitution I made from the original recipe was replacing 4 cups of water with 4 cups of beef broth.

Next time I am going to double the amount of vegetables and reduce the amount of lentils (for my own preferences)… either way, this recipe is worth keeping!


  • 1 onion, chopped
  • 1/4 cup olive oil
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 cups dry lentils
  • 8 cups water ( I used 4 cups beef broth and 4 cups water)
  • 1/2 cup spinach, rinsed and thinly sliced
  • 2 tablespoons vinegar (I used balsamic vinegar)
  • salt to taste
  • ground black pepper to taste


  1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

You can find the original recipe on allrecipes.com by clicking, here.

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I love the classic flavor of this pasta dish.  Not only is it simple, but you can easily tailor the recipe without compromising the taste.  Have leftover vegetables that you want to get rid of? Throw them in.  Do you need to eat meat in order to consider it dinner?  Add some diced chicken breast.

What you need:

8 oz.  pasta (I used whole wheat penne); 1 bunch fresh spinach, rinsed and torn into bite-size pieces

2 Tbsp. Pine nuts

12 dehydrated sun-dried tomatoes; 1 cup vegetable broth; 1 Tbsp. olive oil; 1/4 Tsp. crushed red pepper (I doubled up to 1/2 Tsp.); 1 clove minced garlic; 1/4 cup grated Parmesan cheese

P.S. You can click on any photos on the site to enlarge


  1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
  2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
  3. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
  4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
  5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese

The original recipe can be found on allrecipes.com, click here.

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Recipe: Turkey Taco Lettuce Wraps

Enjoy these turkey taco lettuce wraps as a fun, healthy alternative to tacos. This recipe includes homemade taco seasoning which is much healthier than prepackaged mix from the grocery. You can control the amount of salt and are guaranteed to have no preservatives and no msg. I like to make a big batch of the seasoning to keep on hand for other dishes…it’s so easy and will store the same as your other spices!

Note: I adjusted my taco seasoning from the recipe by cutting the salt down to 1/2 tsp. I added 1/2 tsp of black pepper, 1/2 tsp crushed red pepper, and 1/2 tsp onion powder. It was perfect…and pretty.

Lettuce Wrap

I thought they were too messy so I turned mine into taco salad….so delicious!

Turkey Taco Lettuce Wraps

  • 1.3 lbs 99% lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt (I reduced to 1/2 tsp)
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion, minced (I left out the onion, Tony hates it…hence, the onion powder. Shhh!)
  • 2 tbsp bell pepper, minced (I used 1/2 of a red pepper)
  • 3/4 cup water
  • 1/2 8 oz can tomato sauce
  • 8 large lettuce leaves from Iceberg lettuce
Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well. Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or other toppings.

Servings: 4

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