Chicken Parmesan

I made this when I was on the South Beach Diet. It was one of the few things I made that the kids still wanted to eat off my plate 🙂

  • boneless, skinless chicken breasts
  • favorite (no sugar added) spices (watch the labels for sugar, a lot of spices sneak it in there)
  • sliced or shredded mozzarella cheese
  • tomato sauce
  • whole wheat pasta (if desired)

Preheat oven to 375 degrees
Trim fat and season chicken breasts
Sear chicken breasts in favorite low fat oil
Bake on broiling pan for 25 minutes
Flip and bake again for 10 minutes
Heat sauce and season to taste
Turn off oven and place cheese over top of the chicken breasts (I broiled them but it’s not necessary, the heat from the oven will melt the cheese). Leave in warm oven until cheese is melted.
Top with tomato sauce and enjoy!

When I made this dish during the first two weeks of the diet I ate it by itself, but during phase two I ate it over whole wheat pasta.

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Baked BBQ Chicken

  • boneless, skinless chicken breasts
  • favorite BBQ sauce
  • favorite chicken spices
preheat over to 375 degrees
season and brown chicken breasts
place in baking dish and coat with a layer of BBQ sauce
bake uncovered for 25 minutes
flip chicken breasts, add another layer of BBQ sauce
bake additional 10 minutes
I usually serve with fried potatoes and a vegetable
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White Chocolate Cheesecake

My sister found this amazing recipe, and passed it on to me. Unfortunately, I have no idea where it came from.

  • 2 8oz packages of reg or light cream cheese
  • 1 cup (minus 1/2 tsp) sugar (I know that sounds ridiculous)
  • 2 tbsp + 2 tsp butter
  • 2 eggs
  • 2 tsp vanilla
  • 6 tbsp cocoa or 3 sq melted white chocolate
  • 1/2 tsp almond extract
  • 1 heaping tbsp sour cream

Crust: premade chocolate chip cookie dough

  • Preheat over to 350 degrees
  • combine cream cheese, sugar, butter
  • combine and beat into cream cheese mixture eggs, vanilla, almond x, chocolate
  • add sour cream

spread the cookie dough evenly along the bottom of a greased,spring form pan, pour mixture over top.

Bake for 45 min or until center in done
cool and chill or freeze

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Easy Shepherd’s Pie

  • 1 lb hamburger or ground turkey
  • 1 brown gravy mix packet
  • 1 package frozen mixed veggies
  • mashed potatoes
  • shredded cheddar cheese

(I make my mashed potatoes from scratch, if you do too you should start this step first since they take the longest, otherwise, prepare mashed potatoes as instructed)
preheat oven to 350 degrees
Cook meat, drain fat
add gravy powder and one cup water to meat (substitute with canned gravy)
prepare frozen veggies as instructed (I prefer the steam bags)

Pour meat/gravy mixture in bottom of baking dish
pour cooked mixed vegetables on top of meat
spread mashed potatoes over the vegetables
top with shredded cheddar cheese
bake in oven for 10 min to melt cheese

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Chili

  • 2 Chili seasoning packets
  • 2 lbs cooked hamburger or ground turkey
  • 2 cans (14 1/2 oz) crushed tomatoes (undrained) (or 4 cans (8 oz) tomato sauce)
  • 2 cans (15 oz) kidney beans (undrained)

Brown meat, drain fat
stir in seasoning, tomatoes, beans
boil, cover, simmer for 10 min
serve over white rice
top with cheddar cheese

or cook in slow cooker on low for several hours

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Deviled Eggs

Hard boil eggs:
place desired number of eggs in a pot, water at least 2″ above the eggs. Bring to a rapid boil, cover, remove from heat for 20 min.

Slice eggs in half and scoop out yolks

Combine: 
cooked eggs yolks
mustard
mayo
pickle (optional)
onion (optional)
(measurements to taste)

spoon mixture into eggs white shells. Top with paprika

 

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Chicken Parisienne

Mom’s are always the best cook’s. I got this one from mine!

  • preheat over to 375 degrees
  • skinless, boneless, chicken breasts (as many as needed)
  • season chicken
  • brown chicken
  • bake, uncovered, for 25 min
  • flip, add sauce, cook additional 10 min

Sauce:

  • 2 cans Cream of Mushroom soup
  • 1 lg container of sour cream (Light sour cream is fine)
  • mix well

Serve over long grain wild rice

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Potato Salad

I got this from the Hellmann’s Mayonnaise jar and added a bit of my own twist

  • 8 cups cubed, cooked potatoes
  • 2 cups mayo (Hellmann’s Canola Oil is my preference)
  • 4 tbsp vinegar
  • 3 tsp salt
  • 2 tsp sugar
  • 2 cups sliced celery
  • 4 hard boiled eggs, chopped
  • 1 large pickle, chopped
  • 1 lg can tuna (optional)

mix and refrigerate

I only use add the tuna if we feel like eating just potato salad. I wouldn’t recommend it if eating it with other foods.

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