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!

 

 

 

Crockpot Cranberry Chicken

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Cook's Note: I love EASY recipes that are tasty and healthy. This recipe certainly is the right combination of all those things! With only four ingredients, you really can't go wrong here. This was really delicious and I will make this again and again! Serve with a nice side salad and some bread for a really wonderful dinner. 

What You Will Need:

3-44 Boneless Skinless Chicken Breasts, (frozen is OK)

1 can Whole Berry Cranberry Sauce {14 oz.}

1 pkg. Dry Onion Soup

8 oz. Kraft Catalina Dressing

Directions:

In your crockpot, spray the bottom with non-stick cooking spray. Place the chicken on high for 4 hours, if frozen cook 5-6 hours on high or until tender.

Once done, take the chicken out of the crock pot and drain the juices from the crockpot.

In a side bowl, mix together the Catalina dressing, cranberry sauce and dry onion soup.

Place the chicken back in the crock pot and pour the cranberry mixture over chicken, and cook on high for an additional 30 more minutes, then serve. 

This "Pinspiration" comes from Frugal Girls 

ENJOY! 

Ice Cream Brownie Cake

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Cook's Note: I was looking for a unique, delicious and easy cake to make for my husband's birthday and ran across this recipe on Pinterest and thought to myself: "I can do this!" I must say - this recipe was tedious (just a lot of steps) - definitely not hard to make, just a bit time consuming. It turned out really good and for the adventurous baker - its worth a try because your family and friends will not be disappointed. 

What You Will Need:

1 box Milk Chocolate Brownie Mix (made according to package instructions)

1 jar of pre-made, store bought whipped chocolate frosting (like Duncan Hines) 

1 gallon of your favorite ice cream

1 container of Cool Whip

Sprinkles for topping

Directions:

Using an 8x8 glass baking dish, bake the brownies according to the package instructions (don’t use the family size brownie mix), sprayed with non-stick cooking spray.

Once brownies have baked, ensure that you let the brownies cool completely before moving to the next step – this is very important!! (give it about 30 minutes to cool on the counter)

Spread chocolate frosting evenly onto cooled brownies.

Place frosted brownies in refrigerator.

Now remove ice cream from freezer and allow to soften on the counter for about 30 minutes.

Remove brownies from refrigerator and top with ice cream, spreading the ice cream evenly across.

Cover with aluminum foil and place in freezer for at least 3 hours.

Before serving – let your Cool Whip soften on the counter for about 20 minutes and then spread this layer on evenly and sprinkle on your sprinkles of your choice as best you can J

Warning: Because the brownie bottom layer hardens in the freezer and then the ice cream hardens on top of that - this is REALLY HARD to cut. So you may want to let this sit out on the counter for about 30 minutes before you serve it.

STORAGE: Be sure to store leftovers in an air tight in freezer for up to 2 weeks. 

This "PINSPIRATION" comes from Cookies and Cups

Homemade Cream of Chicken Soup

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Cook's Note: So many recipes call for condensed Cream of Chicken soup and I HATE the way that stuff tastes, smells and looks coming out of the can. I would typically call it Cream of Chemicals and just move on from anything that called for it. Until I found... drum roll please... wait for it.. homemade Cream of Chicken soup on Pinterest and let me tell you - this stuff is AWESOME! It's not only tasty, chemical free and so much better for you - but also - its EASY to make! Who knew? Now that you have the recipe (below) - you have no excuses not to make it yourself! 

What You Will Need:

3 tablespoons unsalted butter

3 tablespoons flour

1/2 cup organic chicken broth

1/2 cup organic skim milk or almond milk

1 teaspoon garlic salt

1/4 teaspoon ground black pepper

Pinch of Sea Salt

Directions:

In a small sauce pan, melt the butter on medium low (be sure it doesn’t burn!) One melted, add the flour slowly and whisk until a roux forms  about 1 -2 minutes.

Next, add garlic salt and ground black pepper and pinch of sea salt if desired. Slowly whisk in organic chicken broth and milk. Bring to a simmer and continue cooking until mixture thickens like soup.

Finally, you will remove from heat and let cool slightly.  You can use this soup the same as you would a regular can of cream of chicken condensed soup.

Note from original recipe: Soup can be made ahead of time and stored in the fridge until ready to be used on the same day.

Yields: 12 oz of Cream of Chicken Soup - just like the condensed kind you buy at the store - only no chemicals and totally homemade in less than 10 minutes! 

This "PINSPIRATION" comes from: Deliciously Yum

Super Bowl Sunday Game Day Recipes 2015 - with Crock Pot Buffalo Chicken Dip!

Below you will find a collection of our best GAME DAY recipes for SUPERBOWL SUNDAY!

Please take a look and we hope you will make something from our collection and ENJOY to the fullest. We hope your team wins!

Click on each picture below to go directly to the recipe!

Crock Pot Buffalo Chicken Dip

Brown Sugar and Bacon Little Smokies

Barefoot Guacamole

Trisha Yearwood's Hot Corn Dip

Cowboy Caviar 

Sausage Balls

And Check out More GAME DAY RECIPES from Last year! 

 Hot Cheesy Spinach and Artichoke Dip

Celebration Cheeseball

DESSERT NACHOS

Crock pot Cinnamon Roasted Almonds 

Fruity Red Wine Spritzer Sangria

One Point Hummus

Stuffed Mushrooms

Baked Potato Skins

We hope you enjoy a fun day of friends, family and SNACKS!

Weight Watchers Taco Soup 4 Points (6 Points + )

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Cook's Note: Even if you are not doing Weight Watchers, this is a delicious soup to make on a cold fall or winter's evening! I found this recipe on .... drumroll please.... PINTEREST and tried it for my family. Everyone loved this healthy soup - even my little one... SCORE!

Again, this is just a healthy soup that anyone can eat and enjoy. Add some toppings and make it fun!

What You Will Need: 

1 Lb of Lean Ground Turkey Breast 

1 packet of Taco Seasoning (Low Sodium)

1 Packet of Ranch Dressing mix (Like Hidden Valley Ranch)

** Water as needed

1 large 28 oz can of Diced Tomatoes

1 15 oz can of Diced Tomatoes

1 15 oz can of Hormel Vegetarian Chili 

1 15 oz can of Black Beans (drained)

1 15 oz can of Whole Kernel Corn (drained) 

2 cups of Water

Directions: 

Brown the ground turkey breast until done. Once cooked thoroughly; add ranch mix and taco seasoning. Add water (1/4 cup at a time) to ensure mixture is thoroughly mixed. 

In a large soup pot - add turkey meat and all other ingredients.Bring to a boil. 

Once boiling reduce heat to medium low and let simmer for one hour. 

Serve with crumbled up low fat/fat free cheese and crushed up tortilla chips. 

Weight Watchers 4 Points per serving or 6 Points +

Serving Size is about 1 1/4 cup

This "Pinspiration" comes from WW-Recipes.net

Enjoy! 

Frozen Hot Chocolate

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Cook's Note: I wanted to make a yummy beverage for a late afternoon snack and ran across this in Pinterest. This is SO SIMPLE to make and has ingredients that you probably have on hand in your house. Everyone will love this! 

What You Will Need: 

3-4 Packets of Hot Chocolate (depending on how sweet you like it)
1 1/3 cup of Skim Milk
20 Ice Cubes
Whipped Cream of Topping

Directions: 

In a blender: empty hot chocolate packets and add ice and milk. Blend until smooth. Serve in coffee mugs and top with whipped cream.

Drink with a straw and enjoy this tasty treat!

This "Pinspiration" comes from Jen's Favorite Cookies

** SERVES 2

Blueberry Oatmeal Pancakes

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Cook's Note: I sometimes get in the mood to make a nice breakfast on the weekends and this was right up my alley because it was a healthy version of pancakes. I found the recipe on Pinterest (where else?)  and made it for my family. My toddler thought these were "delicious" and I am happy to make these again! Hoping you will try it for your breakfast too! 

What You Will Need: 

1 2/3 cups all-purpose flour (or you can use Whole Wheat/Almond/ or Coconut Flour)

2/3 cup old-fashioned rolled oats

2 tablespoons sugar

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup plain Greek yogurt

1 cup milk

4 tablespoons unsalted butter, melted

2 large eggs

1 cup organic blueberries

Directions: 

In a large bowl, mix together flour, oats, sugar, baking powder, baking soda and salt.

In a large bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir until well combined. Add blueberries and gently stir just to combine (be careful here, don’t want to mash the blueberries!)

Lightly coat a nonstick skillet with nonstick spray or coconut oil. Scoop large spoonful of batter (for each pancake) and cook until bubbles appear on top and underside is nicely browned, about 2 minutes each side.

Serve with real, organic maple syrup (not the high fructose corn syrup kind!) 

This "Pinspiration" comes from Damn Delicious

Enjoy!