Monday, July 3, 2017

Sheet Pan Lemon Chicken and Broccoli

Chicken and marinade:
3 TBSP olive oil
juice from one large lemon
2 cloves of garlic, minced
1 tsp Italian season
1/4-1/2 tsp lemon pepper seasoning
1/4-1/2 tsp Paula Deen's house seasoning
4-6 boneless skinless chicken breasts
parsley and lemon slices for garnish (optional)

1-1/4 lb bite-size broccoli florets
2 TBSP olive oil
1 clove garlic, minced
2 TBSP grated parmesan [I didn't measure this; I just sprinkled it on when it was time.]

Cut chicken breasts in half or pound to even out.  In a gallon ziplock bag, add the first six ingredients and mix well.  Add in the chicken, seal bag, and marinade in the refrigerator for 15 min. to 4 hours, turning the bag occasionally.

Preheat the oven to 425 degrees.  Spray a large rimmed baking sheet or casserole dish.  Toss broccoli, olive oil, and garlic on the baking sheet (or in a bowl and then pour onto one end of the baking sheet).

Add the chicken to the remaining space on the baking sheet.  Pour the remaining marinade onto the chicken.  Bake about 20 minutes (or until each breast measures 165 degrees).

Remove from oven and sprinkle parmesan onto the broccoli.  Add parsley and lemon slice garnishes (if using; I didn't).

Tuesday, June 27, 2017

Easy Greek Tzatziki Chicken Salad

6 oz. plain Greek yogurt (I used a 5.3 oz nonfat cup.)
2 TBSP freshly squeezed lemon juice (about 1/2 a lemon)
3 cloves garlic, minced
2 TBSP fresh or 2 tsp dry dill
2 TBSP parsley, chopped (could also substitute dried)
1 medium cucumber, diced (peel and seeds removed)
4 c. shredded rotisserie chicken (or leftover cooked chicken)
10 grape tomatoes, quartered
1/2 medium red onion, diced
3 oz. feta cheese, crumbled

6 pitas

Combine first 5 ingredients in a large bowl and mix well to combine flavors.  Then add everything else (except the pitas).  Refrigerate at least 30 minutes for flavors to blend.

Serve chicken salad in pitas.  (I added fresh spinach to my pita to boost the nutritional value.)

The original recipe, which included olives, can be found HERE.

Monday, June 12, 2017

Noodles Romanoff

12-oz wide egg noodles
16-oz sour cream
1/2 stick of butter, melted
1/3 c. grated Parmesan, divided
1 clove garlic, minced
1 TBSP chopped fresh parsley
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 350 degrees F.  Coat a 2-qt baking dish with cooking spray.  Cook noodles according to package directions.

Meanwhile, in a large bowl, combine all the other ingredients (only 1/4 c. of Parmesan) and mix well.  Add cooked/drained noodles and toss evenly to coat.  Spoon into prepared baking dish and sprinkle with remaining Parmesan cheese.

Cover and bake for 20 minutes or until thoroughly heated.

Saturday, January 28, 2017

Lemon Chicken and Asparagus Foil Packs

4 boneless, skinless chicken breasts (pounded to an even thickness)  OR 4-6 boneless, skinless chicken thighs
1 large bundle of asparagus (about 1 pound) OR about a pound of fresh broccoli florests
2 lemons, one juiced and one sliced thin
1 tsp minced garlic (1 garlic clove)
3 TBS butter, melted
1 to 1-1/2 tsp Italian seasons
salt and pepper to taste

*IF POSSIBLE, make packets earlier in the day for the flavors to marinate and then cook at dinner time.  Also delicious if you make and bake immediately.

Rinse asparagus and trim ends.  Cut stalks in half.

Lay out as many foil squares as needed.  (I used 8 thighs so used 8 foil squares.)  Place a piece of chicken in the center of each square.

Divide the asparagus (or broccoli) among each foil pack.

In a small bowl, combine the melted butter, garlic, lemon juice, and Italian seasoning.  Brush over the chicken and asparagus.  (I just spooned/drizzled it on top.)  Sprinkle with salt and pepper if desired.

Tuck in the lemon slices.

Fold up the foil to close off the pack.

Grill over medium-high heat for 7-9 minutes each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender.  Serve immediately.

(I served this with rice.  The juices were delicious with the rice.)

Saturday, January 7, 2017

"Better Than Botox" Face Mask

{*I have not tried this recipe yet so I have no idea if it has any effect at all.}

1/4 c. yogurt (plain or Greek plain)
1/2 banana
1 tsp honey

Mash up the banana with a fork.  Add the other 2 ingredients.  Spread the mask all over your face and neck.  Relax for 15 minutes.

NOTE: For even better results, cover your face with a warm, damp washcloth while you wait the 15 minutes.

Tuesday, November 29, 2016

Dilly Oyster Crackers

Dilly Oyster Crackers 1 box oyster crackers 1 pkg Ranch House salad dressing mix 1 Tbsp dill weed ½ tsp garlic powder 1 c vegetable oil (or less--I use 3/4 c) In large bowl, add dressing mix, garlic powder and dill weed. Blend thoroughly. Add crackers, stirring well. Pour oil over and stir till coated. Leave sitting for 30 minutes, stirring frequently. Store in air tight container. You might as well double the recipe, since you have all the stuff out!

Wednesday, August 31, 2016

Creamy Chicken Enchiladas

(This recipe is adapted from

2 boneless skinless chicken breasts, cooked and shredded
8 cups fresh spinach [I used three bags of spinach.] OR 10-oz frozen chopped spinach, thawed and drained
1/4 c. thinly sliced green onion
16-oz light sour cream
1/2 c. plain low-fat yogurt [I used Greek nonfat.]
1/4 c. all-purpose flour
1/2 tsp salt
1/2 tsp cumin
1 c. milk
two 4-oz cans diced green chilis, drained
twelve 7-8" flour tortillas
1 c. shredded cheddar, Monterey Jack, or Mexican blend cheese
chopped tomato or salsa (optional)
thinly sliced green onions (optional)
fresh cilantro, chopped (optional)

  1. Preheat oven to 350 degrees.
  2. Steam spinach (3-4 minutes in a basket over a saucepan with 1" of boiling water).  Press the liquid out of the spinach.
  3. In a medium bowl, combine sour cream, yogurt, flour, salt, and cumin.  Add milk and drained chili peppers; stir.
  4. For filling, in a large bowl combine green onions, chicken, and spinach.
  5. Stir in half of the creamy mixture to the chicken mixture.
  6. Grease two large casserole dishes (including the sides).
  7. Divide filling among the tortillas, roll up the tortillas, and place (seam side down) in the casserole dish.  Top with the remaining sauce.
  8. Bake, covered, for 20 minutes.  Then back uncovered for 20 minutes.  
  9. Remove from oven and sprinkle with cheese.  Let stand for 5 minutes.  Garnish with remaining green onions and cilantro, then serve with salsa, if desired.