Crunchy Baked Chicken Parmesan

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Cook's Note: You will be suprised at the secret ingredient in this recipe... it's RICE KRISPIE cereal. This was a very light and delicious chicken recipe that I will make again and again. A big hit in my house!

What You Will Need: 

4 Boneless Skinless Chicken Breasts

1 Cup of Crispy Rice Cereal (crushed) 

1 Tbsp Italian Seasoning

1 tsp Garlic Sea Salt

1 tsp Ground Black Pepper

2 Tbsp Grated Parmesan Cheese (Such as Kraft)

2 Eggs, slightly beaten

1/2 Jar of Pasta Sauce

1/4 Cup Shredded Parmesan Cheese

Directions: 

Preheat oven to 400 degrees. Spray a large glass casserole or baking dish with non-stick cooking spray (I always use Coconut Oil Cooking Spray).

In a large bowl, mix together crispy rice cereal, seasonings and cheese and set aside. 

In a separate bowl place beaten eggs and dredge each chicken breast in the egg, then coat thoroughly in the cereal mixture and place each coated chicken breast into the baking dish. 

Bake for 25 minutes or until crispy brown. Remove dish from oven, top the chicken with pasta sauce and sprinkle the shredded cheese across the chicken and bake for an additional 5 minutes. 

Serve with angel hair pasta or with a nice side salad and garlic bread. 

Enjoy!

This Recipe was Born in Virginia, in my kitchen! 

Chicken Parmesan Bake

 

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Cook's Note: If you've ever wanted a YUMMY and EASY dinner that everyone will enjoy, look no further! I found this recipe on Pinterest (shocker) and I am so glad that I did. It took me about 10 minutes to throw together (that is, if you have pre-cooked chicken already!).

Try this recipe and add it to your monthly dinner rotation. You will be glad that you did!

 

What You Will Need:

3 or  4 medium sized fully-cooked chicken, shredded or cubed

1 jar (28 ounces) of marinara sauce (I used Prego)

1 1/2 cups shredded mozzarella cheese

1 cup seasoned bread crumbs

2 tablespoons olive oil

2 tsp Italian Seasoning

Sea Salt and Ground Black Pepper to taste

Directions:

Preheat oven to 350 degrees.

Grease an 8x8 size glass casserole dish with cooking spray.

Spread the chopped chicken in the bottom of the dish. Next, pour the marinara sauce over the chicken and stir well. Top this mixture with the shredded cheese until completely covered.  

In a side bowl – combine breadcrumbs, Italian seasoning, salt/pepper (if desired) and olive oil.

Sprinkle breadcrumb mixture on top of the chicken mixture.  

Bake for about 30 minutes (until top is well browned).

Serve over whole wheat angel hair pasta or any pasta of your choice and a nice side salad!

 

This "Pinspiration" comes from ThrivingHomeBlog

ENJOY!

 

 

 

Baked Chicken with Basil and Tomatoes

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Cook's Note: My very sweet neighbor made this dish for me last year when I was going through a hard time and didn't feel like cooking. It was so delicious and I asked her for the recipe because we loved it so much! She directed me to a book called "Dinner: A Love Story" and I found that she had a blog too. What a delightful recipe this is and it really is made with love. This recipe takes a little effort, but trust me, its well worth it! I have modified the recipe slightly and encourage you to make this dish at home. Your family will feel like they are dining at a 4 star restaurant. 

What You Will Need:

5-6 Boneless, Skinless Chicken Breasts

2 Tbsp Extra Virgin Olive Oil

1 small onion, finely chopped

2 cloves of garlic (minced)

1 15 oz can of diced tomatoes

1 tsp Rosemary

1 tsp Oregano

3 Tbsp Light Ricotta Cheese

3 Tbsp Light Cream Cheese

Fresh Basil (2 springs or a handful) finely chopped

Fresh Cracked Pepper and Sea Salt to Taste

Directions:

In a large skillet sear 5-6  large boneless skinless chicken breasts over high heat in olive oil, about 2 minutes a side. Remove chicken from pan (no need to be cooked through, just ensure they are browned on each side) and place into a glass baking dish coated with olive oil.

Turn down stove heat down to medium and add onion and garlic (add more olive oil if you need to). After about 2 minutes, stir in diced tomatoes, rosemary and oregano and simmer on medium/low for  about 15 to 20 minutes.

Stir in Ricotta Cheese and Cream Cheese and add in Basil.

Pour sauce mixture over the chicken (which is already in the glass baking dish).

 Bake at 350°F for 25-30 minutes. Serve family style, add sea salt and pepper to taste.

This "Pinspiration" comes from Dinner:A Love Story

ENJOY! 

Sun Dried Tomato Cheese Tortellini

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Cook's Note: I have made this dish two times now and both times were for my husband's birthday. He requests it every year. I really should make it more often because it is completely and totally delicious and I must say ... RESTAURANT quality. You will never make a more scrumptious dish, believe you, me! Just make it and you will see what I mean. I suggest serving this with a nice salad, good bread and a wonderful glass of your favorite red wine!

What You Will Need: 

1 package cheese-filled tortellini

1 small jar sun dried tomatoes (drained and chopped)

1 tablespoon oil

1 tablespoon butter

3-4 garlic cloves, peeled and minced

1 cup heavy whipping cream

1/2 cup chicken broth

1 teaspoon cornstarch

1/4 teaspoon cracked black pepper

2 tablespoons finely chopped fresh sage

3 -5 slices of regular or turkey bacon (crumbled up)

1/3 cup freshly grated Parmesan cheese (the good kind!) 

Directions: 

Cook tortellini according to the package directions; set aside.

While the tortellini is cooking, chop the fresh sage and garlic to prepare for recipe. 

In a large pan, heat oil and butter. Next, saute garlic 2 minutes.

Add fresh sage and sun dried tomatoes and simmer for another minute or until slightly bubbly.

In a cup stir together half and half, broth, and cornstarch; pour into skillet.

Add Parmesan cheese.

Bring to a boil, reduce heat and simmer 3 minutes.

Stir in the tortellini; cook 2 minutes to heat.

** A little trick I learned from PINTEREST (where else?) place a wooden spoon across a pot of boiling water and it will keep it from boiling over! 

Drain tortellini and put back into pot, mix sauce in and stir thoroughly. 

Place a serving on a plate then sprinkle with Parmesan and garnish with crumbles of bacon and fresh sage (if desired).

This "Pinspiration" comes from Nonna Pia's Balsamic Reductions

Pumpkin Stuffed Shells

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Cook's Note: So, I was cruising Pinterest and this little gem of a recipe popped up. I thought it looked so good and I couldn't wait to make it. Let me tell you - this recipe is divine!! You know I usually change something about every recipe and the only change I have made here is to use one clove of garlic instead of two. This is a wonderful fall meal and actually very easy to make... I encourage you to give it a try!

What You Will Need:

1 Box of Jumbo Shells (I used Barilla)

¾ Jar of tomato sauce (I always use Franceso Rinaldi Tomato Basil sauce, its my favorite!)

15 oz can of pumpkin puree

1 container of Part Skim Ricotta Cheese

1 ½  cups of shredded light mozzarella cheese

1 clove of garlic, minced

1 egg

1 tsp nutmeg

1 tbsp  sage

1 tbsp Italian Seasoning

sea salt & pepper to taste

Directions:

Preheat the oven to 350 degrees. Boil the shells in accordance with the instructions on the box (I used Barilla Jumbo Pasta shells). Once they are ready, strain and set aside to cool.

Stir together pumpkin, ricotta, 1 cup of shredded mozzarella, garlic, egg, nutmeg, sage, basil, and salt & pepper in a large mixing bowl.

Spray a 9X13 glass cooking dish with non-stick cooking spray and then evenly spread the tomato sauce along the bottom of the dish.

Stuff each of the shells with about 2 tbps of the pumpkin/ricotta mixture and place in rows along the dish (sitting each shell on top of the tomato sauce).

Once you’ve stuffed all the shells, cover the dish with aluminum foil and bake at 350 for 30-40 minutes. During the last 5 minutes, remove the foil and sprinkle the last ½ cup of the shredded mozzarella over the shells and let the cheese melt.

Serve with some yummy garlic bread and salad for a delicious fall meal!

This Pinspiration comes from "The Daily Dish"

Mama's Italian Chicken Skillet

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Cook's Note: So, this is a family recipe of my mother's -one she created and has made for years. Our family loves it so much that they used to always ask her to make it over and over again. As a matter of fact, its my husband's very favorite dish. I am finally sharing this secret recipe with all of you... please try it yourself, delicious, easy and yum for the whole family! My mother would be so proud!

What You Will Need:

3 med. boneless chicken breasts, cut into chunks
1 red onion, diced

2 cans of tomato sauce or 1 jar Maranara sauce, your choice
1 green pepper, chunked
1 red pepper, chunked

1 Yellow pepper, chunked
Mushroons, small box, whole (optional)
2 tsp. garlic powder
1 Tbsp. Italian Seasoning
1 tsp. salt
1 tsp. black pepper
2 Tbsp. olive oil
Angel Hair Pasta (prepare at the end)

Directions:

Heat olive oil in a skillet and add chicken pieces and onion.  Stir, and cover for about 10 minutes. Add all seasonings and stir. Add peppers, and let cook about 10 minutes. Next add mushrooms (optional), stir well.

Add tomato sauce, stir and let cook about 15 more minutes. Pour over the angel hair pasta. Serve with texas toast or garlic bread!

This "Pinspiration" comes from My Dear Mama

Spinach Lasagna Rolls

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Cook's Note: I saw this on Pinterest earlier this year and decided to make it and I have now made this several times since and it is a HIT! 
You can vary the recipe to add ground turkey breast for another yummy variation. Even my toddler loves this recipe and it only takes about 10 minutes to prep and 40 minutes to bake. Trust me, you will be making this recipe over and over!

What You Will Need: 

8-9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz low fat ricotta cheese
1/2 cup grated Parmesan cheese
2 cloves of garlic, finely chopped
1 Tbsp Italian Seasoning
1 egg
sea salt and fresh pepper to taste
32 oz tomato sauce ( like Rinaldi Tomato and Basil - it has a great taste!)
Optional: You can add 1 lb of ground turkey breast, cooked and it makes it very yummy as well!

Directions: 

Preheat oven to 350°. Combine spinach, (ground turkey breast, if added), ricotta, garlic, Italian seasoning, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper or paper towel on the counter and lay out lasagna noodles. Make sure noodles are dry ( I blot dry with a paper towel). Take about 2 spoons full of ricotta mixture and spread evenly over noodle. (see picture for example).

Roll carefully and place seam side down onto the baking dish. Repeat with each remaining noodle.
Pour tomato sauce over the noodles in the baking dish. Please foil over baking dish and bake for 40 minutes. Serve with garlic bread for a yummy meal!

This "Pinspiration" Comes from Skinny Taste

Tortellini Feta Salad

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Cooks Note: Wow, it has been a long time! I am a slacker and this is what happens when my kids are home, it consumes me. So, sorry for the long pause in the posts, but I am back!

So this Tortellini Salad looked really good and very pretty for Summer. And it was really good, with a few modifications as usual. I doubled the dressing, because I like a lot of flavor and I feel like it needed it with that much tortellini. I also used about 3/4 of the red onion and 1 cup of Feta and I topped the salad with a little Parmesan cheese before serving. I will make this again, it was easy, pretty and flavorful. Enjoy!

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped (I used 3/4 of a red onion)
3/4 cup crumbled feta cheese (I used 1 cup)

For the Dressing: (I doubled the dressing)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
Note-this salad will keep in the fridge for up to 3 days.



Pinspiration from Two Peas and Their Pod

Parmesan Turkey Meatloaf

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Cook's Note: I found this recipe on Pinterest and it looked delicious, so I thought I'd give it a whirl... WOW - this meatloaf was awesome and most people don't say that about meatloaf! It tastes like Chicken Parm - really really good! Give it a try - this is something the whole family will love! 

What You Will Need: 

1 pounds ground turkey breast (all white meat)

1 eggs

1/2 cup breadcrumbs (I like 4 C Seasoned Breadcrumbs)

2 tablespoons Italian Seasoning

½ tsp Cavander’s Greek Seasoning

2 cloves garlic, minced

1 small onion, minced

1/2 cup Parmesan cheese, grated

1/2 cup tomato sauce

1/2 cup Italian cheese, shredded

Sea Salt and Ground Pepper to taste

Directions: 

Preheat oven to 350 degrees. In a large mixing bowl, combine the ground turkey, eggs, bread crumbs, Italian seasoning, Cavander's Greek Seasoning, garlic, onion, salt and pepper and Parmesan cheese. 

Bake 1 hour or until internal temperature of meatloaf is 165 . When 15 minutes remain, remove from oven and sprinkle Italian shredded cheese over top. Allow to cool, then slice and serve! 

This "Pinspiration" comes from Rachel Schultz

Chicken Spaghetti

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Cooks Note: When I started making this I didn't like the fact that it was Angel Hair and not Spaghetti, but after eating it I realize it will work either way. My son says it needs more chicken, but it was fine with me. So, if you have boys, you might want to add a little more. I also didn't "sprinkle" the cheese like it said, I covered the top with a layer of the Mexican cheese AND Parmesan. This was good, easy and a "do again". Enjoy!

Ingredients:

8 ounces angel hair pasta
2 cups chopped, grilled chicken or 1 large can of chicken

1 can (10 3/4 ounces) cream of mushroom soup (98% fat free or regular)

1 can (10 3/4 ounces) cream of chicken soup (98% fat free or regular)

1 can (10 ounces) Rotel diced tomatoes and green chilies, undrained

8 ounces sour cream

Sprinkling of Parmesan or Mexican-blend cheese


Directions:

Preheat oven to 350 degrees.

Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.

Original Pinspiration from Boomerbrief

Rosemary Sweet Potatoes and Italian Chicken

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Cook’s Note: A dear friend of mine made this dish once when she invited me and my husband over for dinner and I fell in love and asked her for the recipe. I’ve made this several times and everyone loves it. I have tweaked this recipe slightly. This recipe is SO incredibly easy and delicious – why not make it part of your dinner rotation? I know that I will continue to make this recipe for my family for years to come!

What You Will Need

1/2 cup Bottle of Italian Dressing (try Kraft Zesty Italian)
3 Tbsp. brown sugar
1 Tbsp. chopped fresh rosemary
3-4 medium sweet potatoes cut into wedges
3-4 chicken breasts (cubed)

Directions

Heat oven to 375ºF. Mix dressing, sugar and rosemary in a large mixing bowl. Next, add potatoes and chicken; toss to coat. Transfer potatoes to a large glass casserole dish.

Bake about 1 hour or until potatoes are tender and chicken is done (165ºF).

ENJOY!

This "Pinspiration" comes from my Friend! 

Pepperoni Pizza Casserole

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Cooks Note: This looked amazing, pretty even, so I thought I would try it out, and knew I would get no complaints from the little monsters.  It was a hit. This was easy and yummy and there are so many options for ingredients and toppings. I used Turkey Pepperoni and Turkey Italian Sausage and a jar of marinara (not my fave). Next time I will use more sauce, maybe a cup more, because it was a little dry coming out of the oven and I added heated sauce to it when it came out of the oven. And I may try a Hawaiian Pizza Casserole next time, just substituting the pepperoni and sausage for Ham and Pineapple and homemade marinara instead of a jar. Go crazy!

A quick and easy pasta casserole with all of the flavors of a pepperoni pizza!

Servings: makes 4-6 servings

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

• 12 ounces pasta, rigatoni
• 1/2 pound Italian turkey sausage, casings removed
• 3 cups (24 ounces) marinara sauce
• 1/2 cup sliced black olives
• 4 ounces pepperoni (turkey)
• 8 ounces ricotta
• 2 cups mozzarella, shredded
• 1/2 cup parmigiano reggiano (parmesan), grated
• 1/2 teaspoon oregano (optional)

Directions

1. Cook the pasta as directed on package but stop 3 minutes early, drain and set aside.
2. Meanwhile, cook the sausage in a large saucepan over medium heat, about 10 minutes.
3. Mix in the sauce with the sausage and 3/4's of the olives and pepperoni and set aside.
4. Mix the ricotta, mozzarella and parmesan and set aside.
5. Place half of the pasta in the bottom of a large baking dish, top with half of the sauce, followed by half of the cheese mixture and repeat with another layer of each, finally topping with the remaining olives, pepperoni and oregano.
6. Bake in a preheated 350F oven covered in foil until bubbling at the sides, about 20-30 minutes, remove the foil and bake until the cheese has melted and started to turn golden brown, about 10 minutes.

Original Pinspiration from Closet Cooking

Mini Pizza Muffins

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Cook's Note: As you can see one got eaten before I could even take the picture! That is how good these are! Seriously, this is so quick and easy and the kids will go crazy over it .... even the big kids (adults!) I can't say enough good things about this SUPER SIMPLE RECIPE - ENJOY!

What You Need:

1 Roll of Pillsbury Refrigerated Pizza Dough

Pizza Sauce

Shredded Cheese (Italian Blend)

Mini Pepperonis

Muffin Tin

Directions:

Preheat oven to 425 degrees (as the package directed) and grease the cupcake pan.

I rolled out the dough with a rolling pin to make the dough stretch and thinner and then placed the dough into each muffin mold.

Next I topped each with Pizza Sauce, Cheese and I put the mini pepperonis on half of the pizza muffins and left the other half just cheese.

Bake for 10-15 minutes or until golden brown.

 Here is what they will look like BEFORE ~ see the after picture above! 

This Pinspiration comes from Really From Pinterest

Tuscan Pasta With Tomato Basil Cream Sauce

                                                                 Find it on Pinterest

Cook's Note: This pasta was not only very easy to throw together, but also very delicious and rich in flavor! I highly recommend making this for dinner. It tastes "restaurant fancy". This recipe  is an example of what we are all about here at Suburban Epicurean - easy and delicious meals for your family without a lot of work!


What You Need: 

• 1 package of refrigerated cheese tortellini 
• 1 (16-oz.) jar Classico Sun-dried tomato Alfredo sauce 
• 2 tablespoons white wine 
• 2 medium-size fresh tomatoes
• 1/2 cup chopped fresh basil
• 1/3 cup grated Parmesan cheese
• Garnish: fresh basil strips

Directions: 

1. Prepare pasta according to package directions.
2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.

This "Pinspiration" comes from My Recipes via Southern Living

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