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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Tuesday, August 18, 2009

Taco Chicken Fingers

I know, it sounds weird. And I know that the ingredient list is unusual. BUT! These really were good! They were delightful little chicken poppers in the end that we dipped in sour cream and salsa. My husband and I loved them and they are SUPER easy to make with so few ingredients! I got this recipe from Three on Food - listed at the side in my list of blogs!

From Three on Food

3 boneless, skinless chicken breasts
1/2 cup mayonnaise
3 Tbs. milk
3 cups crushed tortilla chips
3 Tbs. mild taco seasoning
garnish: salsa, sour cream, guacamole

Preheat oven to 425 degrees. Cut each chicken breast into 1/2 inch strips. In a large shallow bowl, whisk mayonnaise and milk until blended and smooth. Place tortilla chips in a resealable plastic bag. Using a rolling pin, crush chips into fine crumbs. In another large shallow bowl, toss crushed tortilla chips with taco seasoning; mix well. Toss chicken strips first in mayonnaise mixture, then in crushed tortilla chips. Place on prepared baking sheet - do not overlap. Bake until just browned and chicken is cooked through, 10-12 minutes. Serve with salsa, sour cream, and guacamole. Serves: 8-10

Classic Oatmeal Chocolate Chip Cookies

I love oatmeal chocolate chip cookies! They are some of my very favorites! I have been really craving them lately and decided to put them together! I found this recipe on one of my favorite sites: My Kitchen Cafe. Make them! They are DELICIOUS!

From My Kitchen Café

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups flour
2 3/4 cups oatmeal
2 cups chocolate chips

Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add Baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined. Bake at 350 degrees for 10-12 minutes. Yield: about 3 dozen.

*Note: These were better for me when I cooked them 8-9 minutes. Remember! They continue to cook as long as they are on the hot cookie sheet!

Saturday, August 8, 2009

Chicken with Lemon Sauce

I found this recipe on Delectable Dining and thought it looked so simple with such basic ingredients that I had to try it! It was definitely a different flavor than anything I have ever made but we really enjoyed it! The lemon taste is not too strong and it has an almost "sophisticated" taste to it. We will be adding this one to our list of favorites! The picture is courtesy of Delectable Dining and original recipe can be found here.

from Delectable Dining

4-6 boneless, skinless chicken breasts
1 cup all purpose flour, divided
3/4 cup grated Parmesan cheese
3 teaspoons salt, divided
1 1/2 teaspoons pepper, divided
2 eggs
5 tablespoons butter, divided
2 tablespoons olive oil
2 1/2 cups chicken broth
1 1/2 cups apple juice
3 tablespoons lemon juice
3 tablespoons minced fresh parsley

Flatten chicken to 1/4-inch thickness. In a shallow bowl, combine 3/4 cup flour, Parmesan cheese, 2 teaspoons salt and 1 teaspoon pepper. In another bowl, beat the eggs. Dip chicken into eggs and coat with flour mixture. In a large skillet, cook chicken in 2 tablespoons butter and oil over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm. In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken with noodles.

Wednesday, August 5, 2009

Chocolate Cake in a Mug

What a fabulous Family Night treat! SOOOO easy to make with ingredients you mostly already have around the house! I got this recipe in the Deseret News and it is really fabulous! It is RICH so 1 "cake" can definitely go for two people! If I had whipped cream I definitely would've toped this with it, or served it with vanilla ice cream! Enjoy!

From Deseret News

4 Tbsp. plain flour (NOT self-rising)
4 Tbsp. sugar
2 Tbsp. baking cocoa
¼ tsp. salt
3 Tbsp. chocolate chips
1 egg
3 Tbsp. milk
3 Tbsp. oil
Dash of vanilla

Empty dry ingredients into a microwaveable mug. Add egg and mix thoroughly. Pour in milk and oil. Mix again. Add chocolate chips and vanilla and mix again. Cook in microwave for 2 ½ - 3 minutes. Allow to cool. Eat from mug or tip out on plate and slice.

*NOTE: After you add the egg it is quite difficult to mix! Stick with it until mixture looks like a regular wet cake batter. You can do it!

Creamy Tomato Baked Penne Pasta & Cheesy Garlic Bread

I love trying new recipes and this one definitely didn't disappoint! It was a lot like the Upside Down Spaghetti that we like so much but all mixed together... with beef... and a different noodle. Lol! It was relatively easy to put together. Not as easy as some of my other recipes, but it was still pretty easy! I made Cheesy Garlic Bread to go with it because we had it at Chef Tom's the other night and my husband really loved it. I thought, "I can make this!" The pasta recipe became Rigatoni for us (because it was on sale and it's a whole lot like Penne) and is courtesy of Mindika Moments. The original recipe can be found here!

(Mindi Original)

1 lb. lean ground beef
1 jar of your favorite marinara sauce
1 12 oz. bag penne pasta
4 oz. cream cheese softened
2 C. mozzarella cheese
½ C. Parmesan cheese

1. Cook pasta al dente, according to package directions. Drain and set aside.
2. In a large sauté pan, brown the beef until fully cooked
3. Add the cream cheese to the beef, stirring until melted and incorporated into the beef.
4. Add the marinara sauce to the beef mixture; heat through.
5. Add the cooked pasta and Parmesan cheese to the sauce, mix well.
6. Transfer pasta and sauce to a 9x13 pan.
7. Top with mozzarella cheese.
8. Bake at 350 degrees for 30 minutes or until bubbly.


1 pkg. Dry yeast (2 tsp. = 1 pkg.)
2 Tbsp. Lukewarm water
~Dissolve yeast in warm water.
1 egg
1 tsp. Salt
½ tsp. Sugar
1 Tbsp. Shortening or oil
1 cup boiling water
3 cups flour

Beat egg, add shortening, salt, sugar. Slowly stir in boiling water. Cool to lukewarm and add yeast mixture. Add ½ flour; stir (or beat with electric mixer) until smooth. Add remaining flour. Knead to soft dough. Roll to fit pan. Spread light coating of oil over dough on pan. Let rise 15 minutes. Will rising, spread on mixture of butter and garlic to your personal taste preference. Sprinkle with Italian Seasoning and top with Mozzarella Cheese. Cook at 425 for 15 - 20 minutes.

Tuesday, August 4, 2009

The Logan County Hamburger

This was an excellent recipe that I found at http://threeonfood.blogspot.com/. It is a spin on grilled cheese sandwiches that was delightful! We added bacon, pickles, ketchup, and barbecue sauce and these were a hit! It IS SOOOO EASY! You'll love it! The picture is courtesy of Three on Food.

From Three on Food

1 pound ground beef (85 percent lean)
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced (Or onion powder)
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 slices white bread
2 tablespoons unsalted butter, softened
12 slices American cheese, optional

In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt, and pepper. Mix until combined. Form into thin patties. Spread butter on one side of each slice of bread. Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet. In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, if desired, some onions and a burger. Top with remaining slices of cheese, if using, and bread, butter side up. Cook each sandwich until golden brown, about 2 minutes per side. Serve with mustard, ketchup, pickles, or any other desired hamburger toppings. Makes 6 burgers.