Tag Archives: Eggs

Coconut Breaded Chicken Tenders

This has to be one of the best chicken tender recipes that I have ever made! These are perfectly crispy on the outside and soooo juicy on the inside! I instantly thought this was MAGNIFICENT! We dipped this in an amazing Apricot Sauce. These are amazing with shrimp too!

Fried perfection <3

Fried perfection ❤

Here’s What You’ll Need:

1 package of chicken breast tenderloins (or 1 pound of shrimp)

1/2 cup all-purpose flour

salt & pepper to taste

2 large eggs, beaten

1 cup sweetened shredded coconut

3/4 cup panko breading

2 cups of canola oil (adjust amount if using coconut oil) for frying


In a small bowl, add flour, salt, & pepper, stir to combine and set aside.

In a separate small bowl, add eggs, beat, and set aside.

In a medium bowl, add coconut, Panko, and stir to combine and set aside.

In a large skillet, deep fryer, or dutch oven, pour oil and let it heat up over medium-high (350 degrees). While the oil is heating up you can start the batter process as follows:

  1. Dip chicken in flour, dip in egg, and dredge very well in Panko breading mixture (press on it to make sure it is fully breaded). Set aside on a platter while you repeat the process for the remaining chicken tenderloins. Begin frying. Make sure the oil is hot enough to guarantee a crispy coating. (Fry until coating is dark and crispy).
  2. I place 3-4 pieces in each batch. Frying time will vary depending on skillet size, chicken size, and personal preferences.
  3. After frying, place on paper towel to drain the oil. Continue the process until all chicken is fried.
  4. Leftovers can be stored in the fridge for 3 days, reheat in a 350 degree oven to keep the coating crispy


Breakfast Pizza

We wanted a little bit of a change for breakfast and this is what we had…hope you try it soon and enjoy!

Here’s what you’ll need:

beginnings of a masterpiece!

beginnings of a masterpiece!

  • 2 (6 ct. small tubes) of buttermilk biscuits
  • 5 eggs
  • 1/4 cup milk
  • 1 lb. country pork sausage
  • 1 cup frozen hash browns (shredded and thawed)
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp. grated parmesan cheese
  • 1 cup shredded cheddar cheese (your choice)


Cook sausage until browned, drain fat. Breaking it up as you cook so that it’s ground. Open the tube of biscuits and press flatly on a 9×12 cookie sheet (it will hold all 12 biscuits as in the pic above). Sprinkle with hash brown potatoes, cooked sausage, and some shredded cheese…we also added onions and green peppers….

almost ready for the oven!

almost ready for the oven!

In a separate bowl, beat eggs, milk, salt, and black pepper…evenly pour over pizza in the middle (it will seep to the edges on its own)…

doesn't it look great?!

doesn’t it look great?!

Sprinkle with parmesan cheese over entire pizza (I used shaved but it preference, really!)

shaved parmesan

shaved parmesan

Bake at 375 degrees for 20-30 minutes….



Lazy Day Cake Cookies

I love easy dessert ideas…especially when it consists of throwing it all together and baking it. Makes for easy clean up as well. I LOVE CHOCOLATE! Anything chocolate will entice me to buy it, try it, or use it however I want. I decided to purchase some peanut butter chips and I had some chocolate cake mix here at home…and voila! I found this recipe on Pinterest. I’m not necessarily a Pinterest stalker or anything, I just like to try out some ideas and if they work, I’ll put it on here. Chocolate always works for me…you can also change these up with lemon chips, peanut butter chips (shown), oreo pieces, white cake mix, yellow cake mix, etc….have fun with it. 🙂

Makes: 13×9 dish

Here’s what you’ll need:

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1 box of chocolate cake mix

2 eggs (you can also beat the eggs before adding them to the cake mix)

1 stick of butter, melted and cooled

1 1/2 cups flavored chips (I used peanut butter flavor)


Pre heat oven to 350 degrees. Melt butter in small saucepan (or microwave) once melted…set aside to cool down…..

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In a medium size bowl, add cake mix.

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Peanut butter chips….

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Add the cooled melted butter…..yummies and Wildtree Crackers 007

Mix all ingredients together….

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Spread the batter into the pan (it will be a little stiff – so make sure to take your time and spread evenly)…..

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The batter will spread out even more as it bakes….place into the oven…..

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Bake on 350 for 20-22 minutes or until baked to desired density…..

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Baked Ziti

Mmm, Mmm, Mmm….that’s all I’m gonna say about baked ziti. I love baked ziti and the creaminess, the sauce, the meat mixture….Oh my! I have had this recipe for years but I don’t make it very often. Josh and I happened to be cleaning out my “recipe drawer” and found it again! I was so happy that I could have cried, but that would have led Josh into asking me why I was getting emotional, and it would just start a whole different kind of conversation, come to think of it… it’s kinda like what I’m doing now haha!

Well, back at the ranch, we didn’t change anything in this recipe because it was perfectly enjoyed without any changes….We hope you enjoy this as much as we do!

Makes:  6 servings

Here’s what you’ll need:

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6 ounces uncooked ziti

1 pound ground beef or ground italian sausage

1 (24 oz) jar marinara sauce

2 eggs, beaten

1 carton (15 oz) ricotta cheese

2 1/2 cups (10 oz) shredded mozzarella cheese, divided

1/2 cup parmesan cheese, grated


Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef (or sausage) over medium heat until no longer pink; drain (if needed)…..

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Stir in marinara sauce…..

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Stir and let simmer for about 5 minutes…..

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In a large bowl, combine eggs, parmesan cheese, ricotta cheese, and 1 1/2 cups of mozzarella cheese, mix well…..

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Drain pasta; add to cheese mixture and stir until blended….

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Spoon 1/3 of the meat sauce into a greased 11 x 7 baking dish…..

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Top with half of the pasta mixture…..

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Repeat layers. Top with remaining meat sauce…..

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Cover and bake at 375 degrees for 45 minutes to an hour or until internal temperature reads 160 degrees. Uncover, sprinkle with remaining mozzarella cheese and bake for another 10 minutes ot until cheese is slightly browned and melted…..

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Let stand 15 minutes or so before serving!

Veggie Fried Rice

I love fried rice but when we are cooking some teriyaki pork chops on the grill….Mmm, I don’t want any meat in my fried rice. Agree?? Ok…glad we got that debate out of the way…haha! I found a recipe on Eating Well .com and I adjusted it…(of course).

Here are the changes that I made:

  1. 1/8 tsp chinese five spice
  2. 2 Tbsp soy sauce
  3. 1 Tbsp honey
  4. 1/3 cup frozen sweet peas
  5. 1 cup chicken broth (1 cup hot H2O, 1 chicken bouillon cube)
  6. 2 cloves garlic
  7. omitted sesame oil

Makes: 4 cups

Here’s what you’ll need:

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1 cup instant whole grain brown rice

1 cup hot water + 1 chicken bouillon cube

2 eggs, lightly beaten

1 Tbsp canola oil

1/3 cup frozen peas

1/4 – 1/2 bell pepper, chopped

2 slices red onion, chopped

2 cloves garlic, minced

1/8 tsp chinese five spice powder

2 Tbsp soy sauce (prefer low-sodium, but not recommended)

2 Tbsp rice vinegar


Combine rice and chicken broth in a small saucepan……

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Bring to a boil over high heat….once it starts to boil, remove from heat, cover, and let sit for approximately 15 minutes to absorb all liquid…..

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After all liquid is absorbed, spread cooked rice out on a plate and let stand for 5 minutes……

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While the rice is cooling, coat a large skillet with non-stick cooking spray and place over medium heat. Pour in lightly beaten eggs and cook, stirring gently until just set, 30 seconds to 1 minute and then transfer to a small bowl…..

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Heat canola oil in the pan over medium-high, add onions, peppers, and peas, stirring and cooking for 2-3 minutes……

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Add garlic and chinese five spice powder, stir and continue cooking until tender…..

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Add the cooked rice…..

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Soy sauce…..

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Rice vinegar…..

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Cook until all the liquid is absorbed (30 seconds – 1 minute) then fold in the eggs and add 1-2 Tbsp honey and then stir, (I like to balance out the vinegar with something sweet, honey is the perfect compliment)…..

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Remove from heat and serve. We served ours with grilled Teriyaki pork chops! Mmm…..ENJOY!

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Here are the original ingredients for this dish:

  • 1 cup instant brown rice
  • 1 cup vegetable broth
  • 2 eggs, lightly beaten
  • 2 tsp canola oil
  • 6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
  • 1 medium red bell pepper, cut into 1-inch slices thinly
  • 4 scallions, cut into 1-inch pieces
  • 1 clove garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 4 tsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 tsp sesame oil
  • Hot sauce to taste

** Any vegetables would be great in this dish.

Parmesan-Ranch Chicken

Sorry it’s been a while since posting…school has me so busy and trying to keep up with daily life. Hope you all had a safe and wonderful St. Patty’s Day! I’m sure there were loads of Corned Beef and Cabbage and Green Beer…haha. We didn’t indulge into the normal entree’s that encapsulate the green holiday…instead we chose to eat a little healthier and I learned to accept whole wheat flour a little bit better. 🙂 This recipe is my own and I truly hope you like it. Please enjoy!

Makes: 4 servings

Here’s what you’ll need:

2 1/2 pounds boneless, skinless chicken breasts (or thighs)

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3 eggs, beaten

3/4 cup whole wheat flour

3/4 cup grated parmesan cheese

1/2 Tbsp garlic pepper

1/2 tsp salt

1 Tbsp Ranch dressing mix (or 1 pkt)


Pre heat the oven to 350 degrees. Spray baking sheet with non-stick cooking spray and set aside. In a shallow bowl, beat eggs….

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In a shallow dish (or paper plate for easy clean up) place the flour…..

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Add garlic pepper, parmesan cheese, salt, and ranch dressing mix. Stir until well combined….

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Dredge chicken breasts in egg…..

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Then press and roll chicken breasts in parmesan/flour mixture…. place coated chicken breasts on coated baking sheet. Bake for 30-45 minutes or until chicken reaches an internal temperature of 160 degrees….

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**Spray each piece with a little bit of olive oil flavored cooking spray before placing into the oven…

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We served these up with steamed vegetables and couscous….Enjoy!

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Healthy Banana-Walnut Bread

I have always had a hidden indulgence for banana bread and my mom used to make it all the time. However, times have changed a little bit and I love the fact that this bread is made with whole wheat flour. It helps to cut down on the caloric intake and actually makes this bread taste better, but I’ll let you be the judge….please enjoy!

Makes: 1 loaf pan (16-18 slices)

Here’s what you’ll need:

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1/2 cup (8 tablespoons) butter

1/2 cup brown sugar

1 tsp vanilla extract

1/4 tsp banana extract

3/4 tsp baking soda

1/2 tsp salt

3 (medium-large bananas) cut into chunks

1/4 cup honey

2 large eggs

2 cups whole wheat flour

1/2 cup chopped walnuts


Pre heat your oven to 350 degrees. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan or 9″ x 5″ loaf pan…..

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In a large bowl, beat together the butter and sugar…..

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Add the vanilla, baking soda, salt, and bananas, beating until well-combined…..

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The mixture will not be completely smooth….there will be pieces of banana chunks in the batter…..

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Beat in the honey and the eggs…..

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Add the flour…..healthy banana bread & Apex 029

Then the walnuts and stirring with a spoon until smooth…..

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Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes…..

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Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent from furthur browning and bake for an additional 10-15 minutes, then remove the bread from the oven (a toothpick inserted in the middle should come out clean). Allow the loaf to cool for 10 minutes then remove it from the pan and set it on a rack to cool completely…..

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This recipe is lower in calories….it’s only 175 calories a slice! Please enjoy without the guilt!

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