Archive | July 2013

One Pan Chicken Alfredo

This was absurdly easy. It was also crazy delicious. I forgot to add the parsley and I doubled the pasta and liquid to make a bigger batch.


One Pan Chicken Alfredo
Author: Melissa @ No. 2 Pencil
Recipe type: Dinner
Prep time: 5 mins Cook time: 25 mins Total time: 30 mins
Serves: 4

An easy, One Pan Chicken Alfredo Pasta dish.
3 tablespoon of olive oil
1¼ pounds of boneless, skinless chicken breasts
2 cloves of garlic, minced
2 cups of low sodium chicken broth
1 cup of heavy cream
½ a pound of penne pasta, or any bite-sized shape pasta, uncooked
2 cups of freshly shredded real parmesan cheese
Salt and pepper
Flat leaf parsley for garnish
Start by cutting chicken breasts into 1 inch pieces. Season with ½ a teaspoon of kosher salt and a few turns of pepper.
Brown chicken in olive oil over medium high heat.
It does not need to be cooked through at this point, it will continue cooking as it simmers.
Once chicken is browned, add minced garlic and saute for about one minute.
Add chicken broth, cream, and uncooked pasta to pan and stir.
Bring to a boil, then cover and reduce to a simmer.
Simmer for 15-20 minutes or until pasta is tender.
Remove from heat and stir in shredded parmesan cheese.
Season with salt and pepper as needed.
Note: Keep pan covered while pasta and chicken simmer.

Low-Fat Orange Cake

I made this because I’m always on the hunt for some dessert that will help my sweet tooth without killing my diet. This was surprisingly good with a little light cool whip on top. It was moist and good. Obviously not as good as a thick fluffy cake with cream cheese frosting, but it helped my sugar craving.


One white cake mix, 1 cup of orange juice, one 6 oz. container of plain Greek yogurt. Mix all ingredients together and bake at 350 degrees for 30 minutes.

Chicken and Black Bean Casserole


This was easy to assemble and had great flavor. I used a rotisserie chicken because I was low on time.

2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream
Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin, garlic powder and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11×7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.

By The Girl Who Ate Everything

Scarlett’s Second Birthday

I have only one pic of my baby girl’s bday party. The theme was puppies, because that’s her favorite thing in the world. Sadly, I got so busy I took almost no pics. I’ll try to get more from my cousin later. This is her puppy paw shaped cake. I had cupcakes too, but I don’t have a picture of them clustered around the cake.


Apple Crisp

I’m back and by popular demand, I’m putting up a dessert recipe. I’ve also logged this as a breakfast because its got plenty of oats in it. It’s really yummy with a dash of ice cream 🙂


3 Granny Smith Apples – Peeled and Sliced —
1 cup of brown sugar
1 cup of oats
1 cup of flour ( regular or gluten – free)
1 tsp of cinnamon
1 tsp of nutmeg
1/2 tsp of vanilla extract
1 Stick of Butter ( melted)

What To Do

In a greased 8×8 dish place apple slices
In a medium size bowl add the rest of the ingredients – mix well
Sprinkle mixture over the apples and under the apples
Bake at 300 for 40 minutes


Spinach Artichoke Cups

Sorry, I don’t have a pic for this one, I was too busy to stop. I made these for my baby girl’s 2nd bday party (for the many adults) and they were delicious. Pretty easy to make especially if you remember to defrost the spinach early. If you want some pics of how they should look, head on over to the site I got the recipe from, they have a bunch.

1 (8 oz.) package softened cream cheese (I used reduced fat)
1/4 cup mayo
1/2 cup grated parmesan or romano cheese
2 cloves garlic, peeled and minced
1 (14 oz.) can artichoke hearts, drained and chopped
1 cup frozen chopped spinach, thawed and drained
2 tubes of crescent roll dough
shredded mozzarella (optional, though in my opinion completely necessary)
Preheat your oven to 375 degrees F. Lightly spray mini muffin tins with baking spray.

Combine the first six ingredients in a large bowl, stirring well. Here’s a tip for draining the spinach: place all of the thawed spinach in the center of a clean dishtowel, close the towel up with your hand and while holding over the sink, use your other hand to twist and squeeze until all of the water has been squeezed out.

Once you’ve combined the dip, set aside.
Roll your crescent roll dough out onto a large cutting board/work surface. Working with half of the dough at time (4 triangles), pinch all of the creases together so that you’re left with one big piece of dough.
Using a pizza slicer or a knife, cut the dough into 12 roughly even squares.

Don’t worry if they’re not perfect they’ll still turn out fine.
Press each of the dough squares into a mini muffin tin.
Then, using a teaspoon, fill each cup with the spinach artichoke mixture.
At this point, sprinkle each one with a little shredded mozzarella.

Then pop them in the oven for 12 minutes.

Wait a couple minutes until they’re cool enough to touch, then use a teaspoon to get them out of the cups and onto the plate of your choice.