Chicken Milanese with Savory Watercress


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2 Large eggs

2 teaspoons Dijon mustard

1/2 cup whole wheat bread panko (bread crumbs)

2 Tablespoons chopped flat-leaf parsley

Zest of 1 lemon

4 (5-ounce) skinless boneless chicken breasts

1 Tablespoon lemon juice

2 teaspoons olive oil

1/4 teaspoon salt

1 bunch watercress….I used an herb mix, because I couldn’t find watercress. It was delicious!

1/2 small red onion, thinly sliced

1/4 cup shaved Parmesan cheese


I actually doubled the breading because it wasn’t enough, but its up to you. I just like it crispy.

  1. Place rack in top third of oven.  Preheat to 425 F. Spray baking sheet with nonstick spay.
  2. Whisk together egg whites and mustard in shallow bowl.  Combine panko, parsley and zest on wax paper. Dip chicken pieces, one at a time, into egg mixture, then into panko mixture, pressing gently to coat. Place on baking sheet and lightly spray with nonstick olive oil spray. Bake 10 min. Turn chicken and lightly spray with nonstick olive oil spray. Bake 10 min longer, until browned and cooked through.
  3. Whisk together lemon juice, oil, and salt in bowl. Add watercress, or lettuce of choice, and onion; toss to coat. Place chicken on plates and top with salad and Parmesan cheese.


This dinner was SO good!! Plus it’s quick and healthy.  I will be making it often =).


Mustard and Herb-Rubbed Beef with Winter Vegetables


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2 Tablespoons chopped fresh thyme

2 garlic cloves, minced

2 Tablespoons Dijon mustard

4 teaspoons olive oil

1/2 teaspoon black pepper

1 (2-pound) boneless eye-round roast, trimmed

1 Tablespoon water

2 pounds Yukon Gold potatoes, scrubbed and halved

1 pound carrots, cut on diagonal into 2-inch lengths

1 pound parsnips, cut on diagonal into 2-inch lengths

1 onion, cut into wedges

  1. Preheat oven to 450 F. Spray very large roasting pan with nonstick spray.
  2. Stir together thyme, garlic, mustard, oil, and pepper in small bowl. Place beef roast in prepared roasting pan. Rub half of herb mixture on top and sides of beef.
  3. Stir water into remaining herb mixture until blended. Combine potatoes, carrots, parsnips, and onion in a larger bowl. Add herb mixture and toss to coat evenly. Scatter veggies around meat.
  4. Pust roast in over and reduce tempurature to 350 F. Roast, stirring veggies occasionally, until veggies are tender and instant-read thermometer inserted into center of roast registers 145 F for medium, about 1 hour 30 min. Transfer roast to cutting board; let stand 10 min. Thinly slice across grain into 24 slices.

Recipe source…Weight Watchers Ready, Set, Go! cookbook.

Green Chili and Cheddar Chicken Burger


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1 pound ground chicken breast

1 small zucchini, shredded

1/3 cup panko, or dried bread crumbs

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 (4-ounce) can fire-roasted green chills, drained

1/3 cup fat-free shredded Cheddar Cheese

1/2 small red onion, thinly sliced

1 tomato, sliced

4 whole wheat sandwich thins…i used English muffins

  1. Combine chicken, zucchini, panko, chili powder, and cumin in large bowl. Shape into 4 (3/4-inch-thick) patties.
  2. Spray nonstick skillet with nonstick spray and set over medium heat. I used my Griddler on the grill setting turned to high.  Add Patties and cook until browned and instant-read thermometer registers 170 degrees F, 4-5 min each side. In my Griddler it took 5-7 min with the lid down, I flipped them half way thru.
  3. Meanwhile, mix chills with Cheddar in medium bowl.
  4. Top burgers evenly with cheese mixture. Reduce heat to low; cover with lid and cook until cheese melts, about 2 min. Server burgers, onion, and tomato in sandwich thins.

Slow Cooker Pulled Pork, Baked Sweet Potato Fries and Zucchini Slaw


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Slow Cooker Pulled Pork:
  • 1 (2 pound) pork tenderloin
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce
  • 8 hamburger buns, split and lightly toasted

Place the pork tenderloin in a slow cooker; pour the root beer over the meat.

Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well.

Stir in barbecue sauce. Serve over hamburger buns.

Baked Sweet Potato Fries:


  • Olive Oil, for tossing
  • 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
  • Oil
  • 1 tablespoon House Seasoning (recipe follows)
  • 1/2 teaspoon paprika

I had company over, so I don’t have anymore photos of the process. But I think you can handle it. =)
House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

For the House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Zucchini Slaw:


4 zucchini (about 1 pound)

1 teaspoon kosher salt, plus more to taste
1 carrot, shredded
1/4 cup chopped cilantro
1 jalapeño, seeds and stem removed, diced
1 green bell pepper, seeds and stem removed, diced
2 cloves garlic, minced
1/2 small red onion, diced
1/4 cup mayonnaise
2 tablespoons yellow mustard
Dash of cayenne

Using a knife, food processor or julienne peeler, cut the unpeeled zucchini into thin matchstick-sized pieces, about 4 inches in length. Place the julienned zucchini into a container, toss with the salt and refrigerate for an hour.

Drain off the excess liquid, and then toss the julienned zucchini with the shredded carrot, cilantro, jalapeño, bell pepper, garlic and red onion. Stir in the mayonnaise and mustard until they are well combined with the salad. Add a pinch of cayenne and salt to taste.

Chill for one hour. Serve cold.

Recipe Sources:

Slow Cooker Pulled Pork…All Recipes

Baked Sweet Potato Fries…Food Network

Zucchini Slaw…Homesick Texan…Awesome Blog…check it out!

Pumpkin Ravioli with a Sage Brown Butter Sauce


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  • 9 tablespoons butter
  • 3 tablespoons minced shallots
  • 1 cup pumpkin puree
  • Salt
  • Freshly ground white pepper
  • 3 tablespoons heavy cream
  • 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
  • Pinch nutmeg
  • 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
  • 12 fresh sage leaves
  • 1 tablespoon finely chopped fresh parsley leaves

For the filling…

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute.

Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes.

Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Looks a lot like baby food…but it smells and tastes SO good!!

For the dough…

Check my last post for Pasta Dough.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely.

 Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.  Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

 In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

Recipe Source…Food Network

Pasta Dough


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  • 5 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 6 large eggs
  • 2 tablespoons extra-virgin olive oil
To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center.
Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork.
Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. My dough was a little dry, so I added about 2 Tablespoons of water.
Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
OK, now the next few steps called for pasta machine…I don’t have one of those. I did it the old fashioned way, with a rolling pin.  It did take a lot longer to get it to an 1/8 of an inch though. So if you have the machine…use it!
To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.

Whoopie Pies


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For Cakes

  • 2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup well-shaken buttermilk… I didn’t have buttermilk, so I used 1 cup of milk + 1 Tablespoon lemon juice (let it rest for 10 min before using)
  • 1 teaspoon vanilla
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg…I also didn’t have eggs, so I used 1 teaspoon baking soda + 1 Tablespoon apple cider vinegar.

My whoopie pies didn’t come out as smooth as they are supposed to, and were a little crumbly, but still delicious, I think because I didn’t have a real egg.

For Filling

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/4 cups confectioners sugar
  • 2 cups marshmallow cream such as Marshmallow Fluff
  • 1 teaspoon vanilla

I actually didn’t make the filling. I had leftover Wilton vanilla whipped icing from cupcakes I made for work. It’s very light and fluffy like marshmallow fluff, but less sticky, so I think its perfect for whoopie pies.

Make cakes:
Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well.

  • Left…egg substitue…1 teaspoon baking soda and 1 Tablespoon apple cider vinegar.
  • Right…Buttermilk substitute…1 Cup milk and 1 Tablespoon lemon juice (let rest for 10 min).

Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling:

Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

This recipe was taken from

They really are delicious and I will definitely be making them again. Hope you enjoy!! Thanks for stoping by!!