Breaded Chicken Breasts

Simple and easy, pair these yummy breaded chicken breasts with roasted vegetables, rice or pasta. I use the thin fast-fry chicken filets from the grocery store but it’s not that much harder to buy chicken breasts, place them between two pieces of saran wrap and beat them thin with a meat mallet.

Ingredients:

  • 1 lb chicken breast, pounded thin
  • 2 c bread crumbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp chopped parsley

Directions:

  1. Coat the bottom of a heavy or cast iron pan with oil.
  2. Combine bread crumbs, salt, pepper and parsley.
  3. Press the chicken into the bread crumbs then place in hot oiled pan.
  4. Cook on both sides until browned and cooked through.
Breaded Chicken Breasts

Chicken & Olives

Inspired by simple Italian cooking this can be translated into “Pollo e Oliva”. If you’re Italian you would, of course, serve this with pasta, but I opted for a wild rice blend.

Ingredients:

  • 2 lbs chicken thighs, bone-in
  • 4 Tbsp olive oil
  • 1/4 c onion, sliced thinly
  • 6 cloves garlic, sliced thinly
  • 2 tsp fresh thyme
  • 1 canned crushed tomatoes
  • 1 c kalamata olives, pitted & chopped

Directions:

  1. Preheat oven to 350 degrees. Season chicken with salt & pepper.
  2. Heat oil in a large cast iron (or otherwise oven-safe) pot. Brown the chicken on both sides & set aside.
  3. Add the onion, garlic and thyme and sautee for 2-3 minutes until the onions are soft.
  4. Add the olives and crushed tomatoes.
  5. Cover and place in the oven for 45 minutes.
Chicken & Olives

Nutritional Information*

  • Servings: 6
  • Calories per serving: 532
  • Total Fat: 37.4 g
  • Saturated Fat: 1.3 g
  • Total Carbohydrates: 3.3 g
  • Dietary Fiber: 0.6 g
  • Sugar: 4.1 g
  • Protein: 30.1 g

*Nutritional Information estimated using MyFitnessPal

Peanut Butter Swirl Brownies

This recipe takes my super-easy “Best of the Brownies” recipe, which I’ve copied below so you don’t have to flip back and forth, and a decadent peanut butter swirl to make these “Better than the Best of the Brownies”. I mean, peanut butter and chocolate is really the best thing on earth, isn’t it?

Brownie Ingredients:

  • 1 c all purpose flour
  • 1 tsp baking powder
  • 1 c butter
  • 1 c brown sugar
  • 1 c white sugar
  • 3/4 c cocoa powder
  • 3 eggs
  • 2 tsp vanilla

Peanut Butter Swirl Ingredients:

  • 1/2 c peanut butter
  • 1/3 c powdered sugar
  • 1/2 tsp vanilla
  • 2 Tbsp heavy cream

Directions:

  1. Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan.
  2. Combine the flour and baking powder in a small bowl, set aside.
  3. Melt the butter, white sugar and brown sugar in a large saucepan.
  4. Take the pan off the heat and add the eggs one at a time, whisking in between.
  5. Whisk in the vanilla extract.
  6. Add the flour mixture and whisk.
  7. Pour into the prepared baking pan.
  8. Make the peanut butter swirl by mixing all the ingredients together in a small bowl.
  9. “Plop” dollops of the peanut butter mixture into the brownie batter, then drag a knife through it to swirl it around.
  10. Place in oven to bake for 30-35 minutes.
Peanut Butter Swirl Brownies

Nutritional Information*

  • Servings: 20
  • Calories per serving: 244
  • Total Fat: 13.8 g
  • Saturated Fat: 6.9 g
  • Total Carbohydrates: 26.9 g
  • Dietary Fiber: 1.8 g
  • Sugar: 9.4 g
  • Protein: 3.7 g

*Nutritional Information estimated using MyFitnessPal

Mexican Chicken & Rice Casserole

I put this under “Big Batch Cooking” since it makes enough to feed my crew of 6 (including 3 adult-sized teenagers).

Ingredients:

  • 4 c brown rice, cooked
  • 4 c chicken breast, cooked and shredded (I buy a rotisserie chicken from the grocery store)
  • 2 c sour cream
  • 2 c salsa
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional if you want it spicy)
  • 1/2 c fresh cilantro, chopped
  • 3 c Tex Mex shredded cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine all the ingredients in a large bowl or pot, reserving 1 c of shredded cheese aside.
  3. Pour into a greased 9 x 13 inch baking pan. Top with remaining cheese.
  4. Cover tightly with tin foil, and bake for 30 minutes.
  5. Remove the tin foil and bake for another 5 minutes.
  6. Serve hot.

Nutritional Information*

  • Servings: 12
  • Calories per serving: 336
  • Total Fat: 17.4 g
  • Saturated Fat: 12.2 g
  • Total Carbohydrates: 19.9 g
  • Dietary Fiber: 0.7 g
  • Sugar: 2.6 g
  • Protein: 21.5 g

*Nutritional Information estimated using MyFitnessPal

Lebanese Lentils & Rice (Mujadara)

A great vegetarian dish, or serve with a side of fried steak or Kofta.

Ingredients:

  • 4 Tbsp olive oil
  • 3 onions, sliced
  • 5 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 c brown rice, cooked
  • 2 c brown lentils, cooked

Directions:

  1. Heat 2 Tbsp of olive oil in a small fry pan. Place 2 of the sliced onions in the pan and cook over low heat, stirring occasionally, until the onions are caramelized. Season with salt & pepper and set aside.
  2. Heat the other 2 Tbsp of olive oil in a large frying pan or pot. Add the 3rd onion and garlic. Cook 1-2 minutes.
  3. Add the cumin, cinnamon, allspice and turmeric and stir.
  4. Add the rice and lentils, stir and heat through.
  5. Serve topped with the caramelized onions.
Lebanese Lentils & Rice (Mujadara)

Nutritional Information*

  • Servings: 6
  • Calories per serving: 266
  • Total Fat: 9.9 g
  • Saturated Fat: 1.3 g
  • Total Carbohydrates: 36.2 g
  • Dietary Fiber: 7.5 g
  • Sugar: 1.4 g
  • Protein: 8.9 g

*Nutritional Information estimated using MyFitnessPal

Tortellini, Sausage & Kale Soup

I love this recipe, it’s in regular rotation in my house. I love to heat it up in the morning and throw it in a thermos for lunch at work. I use the fresh, packaged 3-Cheese tortellini available in the refrigerated deli section at the grocery store.

Ingredients:

  • 1 Tbsp olive oil
  • 1 lb turkey sausage
  • 1 onion, chopped
  • 5 garlic cloves, minced
  • 2 x 28 oz cans diced tomatoes
  • 6 c chicken broth
  • 4 c kale, chopped
  • 1 container of 3-cheese tortellini
  • 2 Tbsp Italian seasoning
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 c half-and-half cream
  • 1 c grated parmesan cheese

Directions:

  1. Heat 1/2 Tbsp olive oil in a large pot. Add the sausage to brown. Remove and set aside.
  2. Heat the other 1/2 Tbsp olive oil in the pot. Add the onion and garlic. Cook for 1-2 minutes. Add canned tomatoes, chicken stock, sausage and kale.
  3. Bring to a boil and add the tortellini. Reduce to simmer for 15 minutes.
  4. Add the Italian seasoning, salt and pepper.
  5. Add the cream and parmesan cheese.
Tortellini, Sausage and Kale Soup

Nutritional Information*

  • Servings: 12
  • Calories per serving: 240
  • Total Fat: 8.9 g
  • Saturated Fat: 4.1 g
  • Total Carbohydrates: 30.6 g
  • Dietary Fiber: 3.1 g
  • Sugar: 7.3 g
  • Protein: 16.8 g

*Nutritional Information estimated using MyFitnessPal

Anzac Cookies

ANZAC stands for Australian and New Zealand Army Corps. Anzac Day is a National holiday down under commemorating Australian and New Zealanders that served. As for the Anzac cookie, it is debated whether they were baked by women to send to the men fighting, or if they were baked and sold by women to raise money for the war effort.

Either way, they’re so good that my husband hides them on the kids so he can have them all himself.

Ingredients:

  • 1 c all purpose flour
  • 1 c old-fashioned rolled oats
  • 1 c chopped pecans
  • 1 c sweetened flaked coconut
  • 1 c sugar
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 Tbsp boiling water
  • 1/2 c unsalted butter
  • 3 Tbsp corn syrup

Directions:

  1. Preheat oven to 325 degrees.
  2. Stir together the flour, oats, pecans, coconut, sugar and salt.
  3. In a mug, stir together baking soda and boiling water.
  4. In a small saucepan, melt the butter and corn syrup together over low heat. Remove from heat and add the baking soda mixture.
  5. Stir the butter mixture into the flour mixture.
  6. Form rounded tablespoons of batter into balls and arrange on a baking sheet.
  7. Press the balls into disks using the palm of your hand.
  8. Bake 8-10 minutes until golden brown.
Anzac cookies

Nutritional Information*

  • Servings: 24
  • Calories per serving: 132
  • Total Fat: 8.1 g
  • Saturated Fat: 4.1 g
  • Total Carbohydrates: 14.8 g
  • Dietary Fiber: 0.7 g
  • Sugar: 11 g
  • Protein: 1.2 g

*Nutritional Information estimated using MyFitnessPal

Flourless Peanut Butter Chocolate Chip Cookies

Make sure you let these cool completely before removing them from the pan, they will be very soft!!

Ingredients:

  • 1 c smooth peanut butter
  • 1 c packed brown sugar
  • 1 tsp baking soda
  • 1 large egg
  • 1 tsp vanilla

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine all the ingredients then drop into 6 large cookies onto a cookie sheet. Leave lots of space between them, they will spread out.
  3. Bake for 10-15 minutes. Keep an eye on them, you don’t want them to over-cook so take them out as soon as they are no longer raw.
Flourless Peanut Butter Chocolate Chip Cookies

Nutritional Information*

  • Servings: 12
  • Calories per serving: 179
  • Total Fat: 4.8 g
  • Saturated Fat: 1 g
  • Total Carbohydrates: 33.7 g
  • Dietary Fiber: 0.5 g
  • Sugar: 32.6 g
  • Protein: 2.6 g

*Nutritional Information estimated using MyFitnessPal