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Sunday, June 15, 2014

Creamy Garlic Shells

This is from Iowa Girl Eats

Serves 4-6 ( I doubled it because my kids loved it!)
8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth
3/4 cup milk (I used skim)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes
  1. Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.
  2. Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.
  3. Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary
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Oven-Fried Chicken and Coleslaw

This one is from with some small adjustments
  • 3 pound boneless, skinless chicken thighs, excess fat trimmed
  • 1 cup all-purpose flour 

  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon hot sauce, or more to taste
  • 1 1/2 cups Panko
  • 3 teaspoons cajun seasoning
  • 1 teaspoon paprika
  • 1/4 cup coconut oil
  • 4 cups shredded cabbage
  • 1/2 onion, diced
  • 1 large carrot, grated
  • 1/4 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/4 cup white vinegar
  • 3 tablespoons pure maple syrup or honey
  • Kosher salt and freshly ground black pepper, to taste
  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • To make the coleslaw, combine cabbage, onion and carrot in a large bowl. In a large glass measuring cup or another bowl, whisk together mayonnaise, yogurt, vinegar, sugar, salt and pepper, to taste. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
  • In a shallow bowl, combine flour, salt and pepper, to taste. In another shallow bowl, whisk together egg, milk, hot sauce, salt and pepper, to taste. In a third shallow bowl, combine the Panko, cajun seasoning, paprika, peanut oil, salt and pepper, to taste.
  • Working one at a time, dredge chicken in the flour, dip into the eggs, then dredge in the panko crumbs, pressing to coat.
  • Place onto prepared baking sheet and bake for 45 minutes, or until the crust is golden and the chicken is completely cooked through.
  • Serve immediately with coleslaw.
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Greek Yogurt Chicken Salad

This is from
This is so good and you won't miss the mayo!
  • 1 pound cooked chicken breast, shredded (I used the Kirkland canned chicken)
  • 1/2 cup diced red onion 

  • 1/2 cup diced apple
  • 2/3 cup grapes, halved
  • 1/3 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
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Pretty Chicken Marinade

Mix all ingredients together and marinate for 4 hours. Grill on the BBQ for best flavor.
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Delicious Turkey Burgers

This is from

Mix all ingredients together and form patties. Grill until done and serve however you like!
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