Remember shake and bake? I’ve created a home made version that bakes beautifully in the oven! Hubby though I made fried chicken.
- 1/2 c flour
- 1 c breadcrumbs
- 2 tsp cornstarch
- 2 tsp paprika
- 2 tsp onion salt
- 3 tsp poultry seasoning
- 2 tbsp dried parsley
- 2 lb chicken breast, thighs or tenders
Preheat oven to 400.
Place a cooling rack in a baking pan and spray with olive oil.
Toss all ingredients except chicken in a zip lock bag or large bowl. Add 1/4 the chicken and shake. Pull out and place on the prepared rack. Repeat until all chicken is coated.
Bake 25 – 40 minutes depending on chicken size.
Serves 6 – 8.
This is so easy and a one pot meal – win win!
- 2 oz diced pancetta
- 1 onion, chopped
- 2/3 c celery, chopped
- 2/3 c carrot, chopped
- 1 lb ground beef
- Salt and pepper
- 1/8 tsp nutmeg
- 28 oz can crushed tomatoes
- 1 bay leaf
- Fresh basil or pesto
Turn multicooker on medium sauté, add pancetta, onion, celery, carrots and cook until soft about 5 minute. Stir in beef, using the back of wooden spoon to break it up, cook until browned. Add tomatoes, nutmeg and bay leaf, stir to combine.
Seal and cook on high pressure for 6 minutes. Once pressure is released, add gnocchi and cook on high pressure for 5 minutes.
Serve topped with ricotta and basil or pesto.
This soup is so good and healthy!
- 1 quart reduced sodium chicken broth, or vegetable broth
- 1 medium onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 clove garlic, chopped
- 5 c broccoli florets
- 3 tbsp sour cream, plus optional more for garnish
- ground black pepper to taste
- 1/2 cup sharp cheddar cheese, shredded
In a stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.
Add broccoli and pepper and cook, covered, 10 more minutes.
Add sour cream and puree soup with an immersion blender.
Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.
Serves 4 – 6
I love the taste of roasted broccoli, tossed with a little cheese makes it perfect.
- 1 lb broccoli, cut into florets
- Onion salt
- Olive oil
- Lemon slices
- 1/4 c grated pecorino
Preheat oven to 425.
Spray a sheet pan with olive oil. Place broccoli on pan and drizzle with a little olive oil. Sprinkle with onion salt.
Roast for 15 minutes. Flip over with a spatula and roast 15 minutes more.
Serve with cheese and lemon slice.
Serves 2 – 4.
This is a simple almost vegan soup – use oil instead of butter and it’s vegan. I love the flavor of the spices and the coconut milk!
- 2 tbsp butter or oil
- 1 sweet onion, sliced thin
- 1 1/2 tsp curry powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1 28 oz can tomatoes
- 1 can light coconut milk
In a stock pot, heat butter or oil over medium heat and melt butter. Add the onion and 1/2 tsp salt. Reduce to medium-low and cook onions until tender, about 15 minutes.
Stir in the spices and cook for 1 minute until fragrant. Stir in tomatoes and 28 oz of water (use the can). Bring to a boil and simmer on medium high for 20 minutes.
Remove from heat. Use an immersion blender to purée the soup. Return to low heat and stir in coconut milk.
Serves 4 – 6.
So quick and easy, how have I not made this before?
- 1/8 c olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 28 oz crushed tomatoes
- 1/2 lb pasta
- 2 tbsp vodka
- 1/2 c heavy cream or creme fraiche
- 1/4 c chopped parley
In a 12 inch skillet heat oil over medium heat, add garlic, peppers and a pinch of salt and cook until fragrant. Add tomatoes and cook for 15 minutes to thicken. Reduce to low once thickened.
Cook pasta according to package.
Add drained pasta to sauce, stir in the vodka and cream. Cook for a 2 minutes. Top with parley and serve.
I love cauliflower and cheese so I made a few changes to the Skinny Girl recipe and it was delish! The béchamel took a bit of work and was well worth it. It’s about 15 hands on and 40 min total time.
- 12 oz cauliflower florets
- 12 oz pasta
- 1 1/2 tbsp butter
- 1/4 c flour
- 2 c milk
- 1 c low sodium veggie broth
- 2 c grated lite cheese – I used TJs Mexi blend
- 1/4 c panko
- 2 tbsp Parmesan cheese
Preheat oven to 375. Spray a 9×13 pan.
Bring a pot of salted water to a boil. Cook cauliflower for 3 minutes, remove and drain. Add pasta to the water and cook according to package. Drain and set aside.
In a large skillet over medium low heat, melt the butter. Whisk in the flour and cook for 1 minute. Stir in the broth and Mik, whisking until flour/butter mixture dissolves. Increase heat to medium high, whisking until mixture comes to a boil. Continue to whisk for 7 – 8 minutes until smooth and thick.
Remove from heat and stir in cheese, until smooth. Add the pasta and cauliflower and stir to coat. Pour into prepared pan. Top with Parm and panko.
Bake for 18 minutes. Turn oven on the broil and cook until the panko is crispy.
Serves 8. 9 ww pp.