This is a great W/W dish to cook up in your home, so definitely give this one a try!
I’m always looking for new, healthy options to cook for dinner. I came upon this recipe from Cooking Light, and got really excited because my husband and I are huge garlic nuts!
I will say that this recipe was fairly good and very easy (great weeknight meal to make), but the sauce definitely needs more spices than what is mentioned in the recipe. However, I’m from Louisiana, so take that with a grain of salt if you aren’t used to spice, but I had to sprinkle some serious Tony Chachere’s on this. I probably will make this again with heavy adaptations, since it’s a good, healthy base sauce for pasta.
Chicken Pasta in Garlic Wine Sauce
Source: Cooking Light
- 4 ounces uncooked medium egg noodles
- 1 pound skinless, boneless chicken breast halves
- 2 tablespoons all-purpose flour, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon bottled minced garlic
- 1/2 teaspoon dried tarragon (you can use any dried herb, like basil or parsley as well)
- 1 (8-ounce) package presliced mushrooms
- 1/2 cup dry white wine
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup grated Parmesan cheese
- Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
- Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
- Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.
The Skinny – per serving, Serves 4
Note: I loaded up on more mushrooms than chicken to make my meal stretch further calorie wise. That is not reflected, however, in the nutritional facts.
Mushrooms are 15 calories/cup and barely any fat, so load up if you want! 🙂
Fat: 11.1 g
Fiber: 1.2 g
I really hate to get rid of leftovers, and after the Chicken Gyros, we had a few pita breads leftover. I figured the bread would make a great crust for single pizzas, so we did that for lunch one day.
All you need to do is layer pizza sauce (found at the grocery), mozzarella cheese and pepperoni (or any fully cooked toppings you prefer). Then, bake in the oven at 400 degrees for 10 minutes.
Like I said, super easy and pretty darn yummy. I love finding new leftover ideas! 🙂
Since it’s now September, I decided to venture off to Michael’s and get inspired for the Fall season.
I didn’t really have a plan, but when I saw plain vine wreaths, I immediately thought that I needed to make a wreath for our door.
This is my first time ever making a wreath, but I saw a bunch of inspiration in the floral section, where they were charging $50 plus for a wreath! Eep…that’s a little pricey, especially in hindsight, knowing how much I spent on supplies! (see receipt below)
Supplies you will need:
When it comes to buying supplies, I find that cheaper fake flowers/leaves are best. They will get rained on and are seen from a distance, so there is NO need to splurge here! Each bunch for me was on sale for $1.79.
What you first need to do is separate all flowers and leaves from the bunch that they are in, using scissors, leaving a little bit of stem space for you to glue with.
Then, just start placing leaves and flowers on the wreath until you find a pattern that you like. The great thing about vine wreaths is they have little openings for the stems to fit in perfectly, making arranging super easy.
Once you figure it out, start hot gluing the stems to the wreath, making sure that they are securely glued. Go all the way around the wreath, leaving a small opening wherever on the wreath you would like for a bow to be placed.
Now, take your ribbon and make a wreath bow. Once it’s finished, hot glue it in the gap.
Ok, ok. Here’s a good YouTube video on how to make bows. 🙂
When you’re done, let it set for a few minutes. Then, hang on your door and allow your neighbors to get jealous of those wreath skills!
Pardon our door. We are in the process of painting our house hehe!
This has been a very popular recipe on the What’s Cooking board that I frequent. I love greek food, and heck, my husband loves anything involving garlic, so I thought this would be a definite winner!
This recipe comes from Elly Says Opa!, whose blog I love to read for healthy inspiration and greek recipes!
This was some very flavorful chicken, and in combination with the tzatziki sauce on the homemade pita bread that I made, it was a really great dinner!
Source: Elly Says Opa!
1.25 lbs. chicken (I used boneless, skinless breasts)
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar (all I had was white wine vinegar..worked fine!)
2 Tbsp. extra virgin olive oil
2 heaping Tbsp. plain yogurt
1 Tbsp. dried oregano
salt and pepper
1/2 batch of tzatziki (recipe to follow)
4 (pocketless) pitas (I used homemade)
- Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.
- Preheat the broiler (or grill, or pan on the stove). Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.
- Meanwhile, heat your pitas, a few seconds on each side on a skillet. Then, top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and eat!
The Skinny – per serving (just the chicken), Serves 4
Calories – 197.0
Fat – 8.3 g
Fiber – 0.2 g
Source: Elly Says Opa!
This makes 1/4 of the batch that Elly has in her recipe. I knew I’d be eating it alone, since my husband isn’t a fan of greek yogurt.
- 1 8 oz. container of plain greek yogurt
- 1/2 cucumber, seeded and peeled
- 2 cloves garlic (LOVE garlic!)
- 1/2 tsp white wine vinegar
- salt and a little pepper
- squeeze of fresh lemon juice (optional)
- drizzle of extra virgin olive oil
- Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible. (Since I had greek yogurt, I didn’t need to do this)
- Peel and seed the cucumber. Shred the cucumbers and then squeeze the life out of them to get rid of as much excess moisture as possible. I use a towel to do this, and you will get a lot of liquid so don’t skip this step! Yes, there is a lot of straining and squeezing–and it’s all important! You don’t want a runny tzatziki!
- Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice (if desired). Salt to taste. It’s best to refrigerate for 30 minutes or more before serving, so flavors can meld.
- Drizzle a little olive oil over the top.
For this sauce, I used Stonyfield Farms Oikos Greek yogurt. I won a giveaway from Jenny’s Cooking that included coupons for this yogurt. This was a very thick yogurt, and while I’m not a fan of plain yogurt, I will say that this provided a great base for the sauce. Thanks to the people at Stonyfield Farms and Jenny’s Cooking for the coupons!
The Skinny – per 1 oz. serving, serves 8
Calories – 49.1
Fat – 3.4 g
Fiber – 0.1 g
I’ve always loved pita bread, mostly because it has pockets in it that holds sandwich fillings very well. I never thought you could make it in your own kitchen. I’m a fairly new cook, so you have to give me some credit here.
I first saw the recipe on Annie’s Eats, and I made sure to star it for whenever I was feeling ambitious in the baking department. I finally pushed myself to make it, because I wanted to try a very popular recipe for Chicken Gyros one night (which will be featured in the next post).
I will admit, it does need a lot of rising/resting time, but as far as your effort goes? Couldn’t be easier, in my opinion. Plus, it’s so much more flavorful than the bread you buy in stores and probably cheaper! I would say, if you’re new to bread, this is a great recipe for you to start with!
Source: Annie’s Eats
- 3 cups flour, plus 1/2-3/4 cup more as needed (I used bread flour)
- 1 ½ tsp. salt
- 1 tbsp. sugar or honey
- 1 packet instant yeast
- 1 ¼ to 1 ½ cups water, roughly at room temperature
- 2 tbsp. olive oil, vegetable oil, butter or shortening
Mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 ¼ cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.
Once all of the ingredients form a ball, place the ball on a work surface, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes. As the dough is mixing, continue to add flour, a tablespoon or two at a time, until the dough clears the sides of the bowl and is tacky but not sticky. (I add a significant amount of flour, so don’t be afraid to keep adding more until you reach the right consistency.)
When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the dough around so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp towel and set aside to rise until it has doubled in size, approximately 90 minutes.
When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 equal pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it will be easier to shape.
While the dough is resting, preheat the oven to 450°. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while it is preheating. This will be the surface on which you bake your pitas.
After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between ¼ – 1/8” thick – 6 inches in diameter. If the dough does not stretch sufficiently, you can cover it with the damp towel and let it rest 5-10 minutes before trying again.
Place discs on a lightly greased baking sheet or parchment paper and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.
Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy (When the recipe says puffy, it is completely puffy! Wow!) after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn’t necessary.
The Skinny – per serving, serves 8
Fat 4.0 g
Fiber 1.8 g
I’m thinking of incorporating some whole wheat flour for next time to lower the calories, and to increase the flour. I didn’t want to lighten the recipe for the first time that I made it, so that I could familiarize myself with the process and understand for next time, how it’s supposed to come out, just in case whole wheat doesn’t work out. I have a good feeling that subbing 1 cup of whole wheat for the regular flour would work, though. We’ll see!
I must be losing my mind! I could have SWORN that I blogged about my first tiered cake. This was the final cake that I made for Wilton Course 3 (Fondant & Tiered Cakes). Our instructor was super awesome, and let our minds run wild for the final cake. Since my family reunion was the next day, I decided to make a funky LSU colored cake.
This cake was made using boxed white cake mix (gasp!), Wilton buttercream and homemade marshmallow fondant. The filling was a homemade pineapple filling. My husband and I absolutely love this filling. It’s so simple to make too!
To explain why this baker used cake mix, I had a pretty busy week, so I wanted the baking day, which was a Thursday night, to be as simple as possible. I know from scratch isn’t much harder, but hey, I did add some extracts to make it a little more flavorful. Give a girl some credit! 🙂
My family LOVED the cake. They wanted to make it part of the reunion raffle, but I was too embarrassed for them to make it into a prize. (I have a lot of trouble getting compliments on my cakes…I’d just rather people dig in and enjoy!)
So, I made my dad make the first cut into it, because my aunts and uncles refused since they wanted it in the raffle so badly. Thanks Dad!
A cool thing that came out of it was that my cousin, who just had a precious baby boy, asked me to make her little boy’s 1 year birthday party cake and smash cake! I’m so flattered, and I cannot WAIT to do this next Spring! 🙂
Last year, my husband surprised me with a full canning set that he found for 75% off at our local Target. I have been curious about canning, but very afraid of messing up and getting someone sick.
However, after reading through the Blue Book of Preserving that was included in the kit, I felt much more confident about the safety of canning.
I found this recipe for Jalapeno Pepper Jelly on Pioneer Woman’s Tasty Kitchen website. I instantly thought that I could FINALLY use all those jalapenos growing in my garden for this.
This will also make a great, unique gift for family and friends come Christmas season. 🙂
I learned that canning jelly can be very sticky so have damp towels ready, and you also have to work pretty fast when canning the preserves. The preserves will gel up quickly and you want those in the jars before they do or they’ll be a pain to pour.
That being said, I do recommend canning to foodies. It’s pretty tedious but the result is super cool. You get to say you MADE that jelly! 🙂
I’m submitting this recipe to What’s Cooking in the Orange Kitchen’s “So You Grew a Garden” blogging event.
Jalapeno Pepper Jelly
Source: Tasty Kitchen
- 1 cup Jalapeno, Seeds And Membranes Removed, Finely Diced
- 2 cups Apple Cider Vinegar
- ½ cups Red Or Orange Bell Pepper, Seeds & Membranes Removed, Finely Diced
- 6 cups Sugar
- 2 envelopes Liquid Pectin, 3 Oz Each
- ½ teaspoons Unsalted Butter
- Prepare canning jars and lids as directed by manufacturer’s directions. This recipe makes 6 8-oz 1/2 pint jars…so have at least 8 jars ready, just in case.
- Do not use seeds in your jelly (if you’d like it hotter then put seeds into a piece of cheesecloth or muslin packet and put into the sugar mixture, but remove before you put the pectin in!). You can mix up the peppers if you’d like…habaneros, jalapenos, bell peppers.
- In a large stainless-steel pan combine the vinegar, peppers and sugar. Bring to boil over medium heat, stirring until the sugar is completely dissolved. (add the unsalted butter here if you want to use it…it helps to keep the foam down to a minimum)
- Increase the heat to medium-high and bring to a full boil, at this point stir constantly. Once a rolling boil has been reached, pour in the pectin. Return to a full boil and stir constantly for 1 full minute. Remove from heat.
- Immediately ladle the jelly into your jars leaving about 1/4″ headspace. Wipe rims off and screw on bands.
- 4 to 8 oz jars need to be processed for 10 minutes. 1 pint jars for 15 minutes. Adjust for elevation. (I live at sea level, so 10 minutes was fine for me.)
- Remove from canner and place on paper or cloth towel.
- Wait about 15-30 minutes and then carefully twist or tilt jars to distribute the pepper pieces throughout the jelly while cooling. (I did not do this since the preserving book said NOT to move the jelly for 12-24 hours, thus interrupting the sealing process. The pepper pieces were dispersed well anyway.)
I wrote myself a little reminder so I’m not tempted to move these as I clean the kitchen.
My husband and I are always trying to find new ideas for dinner, especially with ground meat. My husband has mentioned how much he loves sloppy joes, so I thought, let’s try this! Easy peasy dinner, right?
My husband told me he was going to make them while I went on an errand, and wow! My husband can totally cook! This was delicious!
inspired from Allrecipes
- 1.25 pounds lean ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 0.5 tablespoon garlic powder
- 1 teaspoon honey dijon mustard
- 2/3 cup ketchup
- 1/4 cup bbq sauce
- 3 teaspoons brown sugar
- salt to taste
- ground black pepper to taste
- cajun seasoning to taste (Tony Chachere’s is what we used)
- In a medium skillet over medium heat, brown the ground beef, onion, green pepper and garlic powder; drain off liquids.
- Stir in the mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
The Skinny – per serving, serves 6 (not including bread calories)
After a pretty full day, I wanted to make the hubs and I something easy and enjoyable. I’ve seen this recipe from Campbell’s for quite some time and was hoping that it would be a great recipe. I will say it had some really great flavor, but this recipe had some issues that I will take note of for next time.
First off, some of the rice ended up extra soft and some was still crunchy. I’ll have to be sure to stir occassionally while it’s in the oven to ensure that the rice is evenly cooked for next time.
Also, the recipe states that it needs to be covered the whole time it’s in the oven. However, after 50 minutes, it was still very watery. I had to keep it in the oven uncovered for a while after to let it evaporate, but it was still slightly watery even after that. Next time, I’ll uncover it when it’s halfway done to make sure it evaporates enough to make a thicker sauce for the chicken and rice.
I ended up omitting the vegetables called for in the recipe, since the hubs isn’t a fan of mixed vegetables. So, as you can see, dinner was pretty carb-y with the addition of some yummy garlic bread!
Cheesy Chicken & Rice Casserole
Source: Campbell’s Kitchen
- 1 can (10 3/4 ounces) Cream of Chicken Soup
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cup frozen mixed vegetables (we omitted this)
- 4 skinless, boneless chicken breast half (about 1 pound)
- 1/2 cup shredded Cheddar cheese
- Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
- Top with the chicken. Cover the baking dish.
- Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
The Skinny – per serving, serves 4
Fat 10 g