Friday, June 24, 2016

One Pan Chicken Parmesan and Roasted Zucchini

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This is a great recipe for when you are short on time. I breaded the chicken and put on the pan, then covered in plastic wrap and popped it in the fridge the day before. That way all I had to do was uncover it and pop it in the oven, it doesn’t get any easier than that! I also had the zucchini pre-diced and ready to add to the pan. Overall it’s good, I just needed to add a little Italian seasoning and spice to the pasta sauce to balance it out.

One Pan Chicken Parmesan and Roasted Zucchini

(Adapted from Cooking Classy)


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4 (6 oz) boneless skinless chicken breast halves 3/4 cup Italian seasoned Panko bread crumbs

1/4 cup finely grated Parmesan cheese

Salt and freshly ground black pepper

1 large egg

2 Tbsp olive oil, divided

2/3 cup marinara sauce (from a jar of store bought)

2/3 cup shredded mozzarella cheese

1 1/4 lbs zucchini chopped in half through the length then sliced into 1/2-inch thick pieces

1/2 tsp garlic powder

Chopped fresh basil, for serving (optional)


Preheat oven to 450 degrees. Spray a rimmed cookie sheet with non-stick cooking spray.


Pour Panko bread crumbs and parmesan into a gallon size resealable bag. Season with salt and pepper if desired. Shake bag then drizzle 1 Tbsp olive oil over bread crumb mixture. Seal bag and shake while pressing against mixture to evenly moisten crumbs. In a shallow dish whisk egg until well blended. Working with one chicken breast at a time, dredge chicken in egg then immediately transfer to bread crumb mixture and press both sides in crumbs to adhere well.


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Transfer to middle of baking dish then repeat with remaining chicken breasts.


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Bake chicken in oven 15 minutes. During last few minutes of chicken baking, place zucchini in a gallon size resealable bag, pour in olive oil and add garlic powder. Season with salt and pepper to taste. Seal bag and shake to evenly coat.


Remove chicken from oven, rotate chicken to opposite side.


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Add zucchini around chicken in an even layer. Return to oven and bake 10 minutes longer or until chicken registers 165 degrees in center on an instant read thermometer (mine were 170 after the 10 minutes so unless your chicken breasts are super thick you shouldn't need much more time).


Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with mozzarella. Move oven rack near broiler element and heat oven to broil. Broil until cheese has melted about 1 - 2 minutes (keep a close eye on it so cheese doesn't burn).


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Sprinkle with basil and serve immediately.

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Wednesday, June 22, 2016

Jell-O Frosting

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My son turned 3 in February and I haven’t had a chance to share his birthday cake I made. He wanted a Paw Patrol theme and since Rubble is his favorite one I did the yellow theme. I wasn’t sure if the kids would like the lemon flavor, but it’s so light that they didn’t mind. I added a little extra yellow food coloring to get it a stronger color yellow. I made the icing the day before and put the cupcakes and cake in the fridge overnight. It really holds up well and also being out they did great not breaking down. For those that are not into baking this is a super simple home made light frosting you should give it a try.

Since he’s turning 3 I did 3 paw prints on each side of the cake.

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Jell-O Frosting

(Adapted from unknown source)


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3 ounce package of Jell-O

2/3 cup granulated sugar

1 egg white

1 teaspoon vanilla


Place all ingredients in a large glass or metal mixing bowl.


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Turn on mixer to high just as you add 1/2 cup of boiling water.


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Whip on high for 5 minutes.

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Monday, June 20, 2016

Crock Pot Chicken Caesar Sandwiches

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I apologize for not getting a better finished product picture. I was literally rushing it all to hurry and pack as we where heading out on the boat. I LOVED this recipe. It was great to make ahead of time, I froze the finished chicken, then defrosted it when we got to the lake. Assembled the sandwiches and packed them in the cooler to eat out on the lake. I was amazed that using this pita pocket bread the sandwiches never got soggy. I lined each side with some lettuce just to help create a liner, but either way they held up nicely. I tasted it once it finished cooking and having the sauce on there while it’s warm it became watery. I recommend cooling it all down and serving it cold. The flavor really married well and it tasted more like a Caesar salad.

Crock Pot Chicken Caesar Sandwiches

(Adapted from Two Healthy Kitchens)


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1½ pounds boneless, skinless chicken breasts

2 tablespoons water

1 teaspoon kosher salt

½ teaspoon garlic powder

⅛ teaspoon black pepper



2 5.3-ounce containers nonfat plain Greek yogurt (or about a scant 1¼ cups)

½ cup Parmesan cheese, divided

2 tablespoons fresh lemon juice

1½ tablespoons smooth Dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon reduced-sodium soy sauce

½ teaspoon garlic powder

½ teaspoon kosher salt

1/16 teaspoon black pepper


For Serving:

⅓ cup chopped parsley

¼ cup Parmesan cheese

Whole wheat buns or whole wheat pita pockets

Romaine lettuce

Additional Parmesan cheese, if desired


Place chicken in slow cooker and add water. Sprinkle 1 teaspoon salt, ½ teaspoon garlic powder, and ⅛ teaspoon black pepper on chicken.


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Cook for 4-5 hours on high, or 5-6 hours on low, until chicken is thoroughly cooked but still moist and fall-apart tender. (See note.)


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Just before serving, shred chicken (using two forks).


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Meanwhile, stir together Greek yogurt, ½ cup Parmesan cheese, lemon juice, Dijon mustard, vinegar, soy sauce, ½ teaspoon garlic powder, ½ teaspoon salt, and 1/16 teaspoon pepper. Mix until all ingredients are thoroughly combined. (You can make the dressing ahead of time and cover and refrigerate it until needed.)


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About 30 minutes before serving, stir Caesar dressing into chicken in crock pot. (See note.)


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Immediately before serving, stir in fresh parsley and remaining ¼ cup Parmesan cheese.


Serve on whole wheat buns or in whole wheat pita pockets with Romaine lettuce, and garnish with additional Parmesan cheese, if desired.



Slow cooker variations: The exact heat and speed of cooking can vary between different slow cookers. Some slow cookers, especially newer models, may cook hotter and faster than others. Our research has also led us to believe that some models allow for imperceptible evaporation of liquid (although you’d expect that no liquid would be lost when using a slow cooker), which can leave your recipes less saucy and moist. Because this particular recipe uses very little liquid, it’s particularly sensitive to these variations. No need to worry – it’s delicious even when cooked until it’s a bit drier, particularly since the creamy Caesar dressing adds moisture. The key is simply to control the cook time and temperature to yield the most juicy, fall-apart-tender result.


Adding Caesar dressing: For best results, leave the Caesar dressing and chicken in the crock pot for 30 minutes before serving. This allows the flavors to develop and meld together. You can eat the sandwiches immediately after stirring in the Caesar dressing, but the flavors may be stronger and more pronounced.

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Friday, June 17, 2016

Apple Fritter Breakfast Casserole

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In the summer it’s so much easier to have a breakfast casserole ready in the freezer so I can entertain guest at the lake. Honestly this casserole could pass for breakfast or dessert. We loved it and it’s not too sweet.

Apple Fritter Breakfast Casserole

(Adapted from wonky wonderful)


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Apple Mixture

4-5 Fuji Apples - peeled and chopped (5 cups)

6 Tablespoons Butter

1 packed Cup Brown Sugar

1 teaspoon Cornstarch

2 Tablespoons Warm Water


Melt butter in a large sauté pan, over medium heat. Add brown sugar and stir until completely incorporated.


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Transfer chopped apples to pan and stir until coated with sugar mixture.


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Cook for 5 minutes while stirring frequently.


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In a small bowl, stir together the cornstarch and warm water.


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Add the cornstarch mixture to apples and continue to cook/stir for 5 more minutes. Remove from heat and set aside while prepping the other ingredients. The apples should be soft and the liquid will be a syrup consistency.


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5 Large Croissants (about 12 ounces) - sliced in half across the middle

1/2 Cup Heavy Cream

1/2 Cup Musselman's Apple Butter

3 Lightly Beaten Eggs

1/8 teaspoon Ground Cinnamon


Preheat oven to 375°F


Whisk together the heavy cream, Musselman's Apple Butter, eggs and cinnamon.


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Spray 9x11 casserole dish with non-stick. Place the bottom halves of the croissants in an even layer.


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Pour half of the apple butter/cream mixture over the croissants. Top with half of the caramelized apple mixture.


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Arrange the croissant tops in an even layer.


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Top with the remaining cream mixture and apples.


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Pour all of the syrupy apple mixture over the casserole. Gently press down on the top with a wooden spoon or spatula. Bake at 375° for 25 minutes. Once lightly browned on top; remove from oven, glaze and serve.


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3/4 Cup Powdered Sugar

4 Tablespoons Heavy Cream   


Mix powdered sugar and heavy cream together with a fork until smooth. Drizzle over the Apple Fritter Casserole. (These measurements yield 1/2 cup of glaze.)

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