Saturday, December 15, 2012

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
  1(10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
Makes 4 servings. Nutritional Information for this recipe can be found at

**This is the original recipe that I found at the above link.  I actually doubled the ro-tel, chicken broth, half and half (Instead of heavy cream) and penne.  This recipe was so easy; Kadon made it while I cuddled a clingy little girl!:)  The boys thought it was too spicy; next time I would use smoked sausage (as it calls for) instead of the hot italian sausage.  Substituting the cream did NOT make this healthy, however!

Friday, December 14, 2012

Melt in Your Mouth Chicken

4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder


1 Mix mayonnaise, cheese and seasonings.
2 Spread mixture over chicken breast and place in baking dish.
3 Bake at 375°F for 45 minutes

Read more at:
**The kids love this, and it's easy to do at the last minute since it uses ingredients that I always have around!  It does NOT belong on a "healthy" blog, however!!  :)

Foil-Pack Chicken and Broccoli Dinner

Foil-Pack Chicken and Broccoli Dinner (15)


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Verified by Lisette1977
Original recipe makes 4 Servings
1 packageStuffing mix; chicken flavor
1 1/4 cupWater
24 ounceBoneless skinless chicken breast cutlets; 6oz each
4 cupsBroccoli Florets
1 cupShredded chedar cheese
4 slicesCooked bacon; crumbled
4 tablespoonRanch dressing

- Oven to 400
- Spray 4 large sheets of heavy-duty foil with oil.
- Combine stuffing mix and water.
- Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.
- Top stuffing with a 6oz. chicken breast half.
- Top chicken with 1 c. broccoli.
- Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.
- Drizzle with 1 T. ranch dressing
- Bring up foil sides and fold to seal, leaving room for heat circulation inside
- Place packets on a cookie sheet and bake 25-30 mins
- Remove packets and let stand 5 mins
- Cut sits in foil for steam before opening.

**I love this recipe!  The boys actually loved the brocolli which was huge!  It's easy, the cleanup is a breeze and you have your whole meal done in just a couple of steps! 

Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

Photo: Jennifer Davick; Styling: Buffy Hargett

Nutty and buttery Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce is your winning solution to getting dinner on the table in 30 minutes.

Yield: Makes 4 servings

Recipe Time

Total: 30 Minutes


  •   2 (9-oz.) packages refrigerated cheese-filled tortellini
  • 4 (4-oz.) chicken breast cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup finely chopped pecans
  • 1 large egg, lightly beaten $
  • 3 tablespoons olive oil
  • 1/2 cup butter
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup (1 oz.) shredded Parmesan cheese $


  1. 1. Prepare tortellini according to package directions.
  2. 2. Meanwhile, sprinkle chicken with salt and pepper. Place pecans in a shallow bowl. Place egg in a second bowl. Dip chicken in egg mixture, allowing excess to drip off. Dredge chicken in pecans, pressing firmly to adhere.
  3. 3. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until done. Remove from skillet; wipe skillet clean.
  4. 4. Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes or until garlic is caramel-colored and butter begins to turn golden brown. Immediately remove from heat, and stir in basil, parsley, and hot cooked tortellini. Sprinkle with cheese. Serve immediately with chicken.

**This is a great recipe!  I have made it for a couple of special occasions; it has a great presentation!  Instead of frying in the skillet, though, I bake it in the oven for 25 minutes at 400.  It doesn't get as browned, but it's a bit healthier and I think a lot easier! 

Mexican Cream Cheese Dip

16 oz cream cheese (1/3 less fat)
1 red pepper, diced
2 jalapenos, diced
1 can black olives, diced
1 can corn, drained and rinsed
1 packet Hidden Valley Ranch dip mix

Mix all ingredients together and serve with Wheat Thins or any other cracker!

*This is so easy and has always been a hit!  I have also added black beans.

Cranberry Feta Pinwheels

Yield: 48

1 (170 g) package dried sweetened cranberries
1 (250 g) container cream cheese spread
1 cup crumbled feta cheese
1/4 cup chopped green onion
4 large flour tortillas or 4 large wheat flour tortillas or 4 large spinach tortillas


1 Combine all ingredients except tortillas, mix well.
2 Divide and spread mixture evenly among tortillas.
3 Roll up tightly, wrap in plastic and refrigerate at least one hour.
4 To serve cut into 12 slices.
5 A nice variation is to add thin slices of ham on top of the spread before rolling.

I made this recipe for my Mary Kay Holiday Open House.  SO simple, very pretty with the red and green colors; great for a holiday party or get together!
Read more at:

Saturday, July 7, 2012

Whole Grain Blueberry Muffins



  1. Heat oven to 375° F. Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
  2. In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the blueberries.
  3. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes. 
Keeps at room temperature for 3 days, ot in the freezer for one month.
I have been quadrupling this recipe to have muffins on hand for a quick and healthy breakfast!