Archive | April 2014

Garlic Parmesan Chicken

This was beyond easy. Although it won’t win any gourmet awards, it tasted pretty good. I do recommend using less salt, because I liked the saltiness but my hubby didn’t. I also pounded the chicken breasts thinner for easier cooking, but that’s your preference. I also used low fat mayo, and i don’t think it detracted from it.

MELT IN YOUR MOUTH CHICKEN BREAST} 4 boneless chicken breast halves;1 c. mayonnaise;1/2 c. grated parmesan cheese;1 1/2 t. season salt;1/2 t. pepper;1 t. garlic powder} Mix mayonnaise, cheese and seasonings; Spread mixture over chicken and place in baking dish; Bake 375F for 45 minutes.



One Pot Cheesy Tortellini Sausage

This was very tasty. I changed up a couple of things, I added a clove of fresh garlic to the onion and instead of turkey sausage I just used regular. My hubby doesn’t like the turkey kind and I actually think it’s pretty unhealthy. I also used just shy of 2 oz of cream cheese instead of two tbs, it was just easier to cut it off the bar instead of measuring out the tablespoons.




One Pot Tortellini and Sausage in Tomato Cream Sauce

1 lb package of Turkey Kielbasa
1/2 cup diced onion
20 oz. package of refrigerated Tortellini
20 oz can of whole tomatoes, cut in the can with kitchen scissors
1 cup chicken broth or water
Pinch of salt & pepper
2 Tbsp cream cheese
2 cups shredded jack and cheddar cheeses

Cook the onion in a little olive oil until soft. Add sliced turkey sausage and cook until browned. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low, cover and simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses, reserving a handful for topping. Cover and let stand for five to ten minutes. Grarnch with green onions, if desired. Serve hot.


Strawberry Yogurt Cake



This cake was simply amazing. It was delicious and moist and my husband inhaled it. He took the rest of it to work and didn’t come home with a single bite. It’s quite decadent, but worth the splurge. 🙂

Fresh Strawberry Yogurt Cake
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.