Tag Archives: Parmigiano-Reggiano

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. ūüôā 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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Shrimp Pasta Bake

I love pasta and shrimp! I also love casseroles and I found this recipe in one of my Taste of Home¬†cookbooks, and I cut the amounts in half and¬†I took out the green pepper, saut√©ed¬†onions and mushrooms (fresh not canned), and I used shredded cheese and mixed it into the noodles and shrimp prior to putting the baking dish into the oven….it worked out beautifully.¬†This recipe is for an 11×7-inch¬†baking dish if you double the recipe¬†it will accommodate¬†a 13×9-inch baking dish.¬†I hope you enjoy!

Makes: 6 servings

Here’s what you’ll need:

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6 oz. whole wheat fettucine noodles

5 green onions, chopped (including greens)

3 Tbsp butter, cubed

3 garlic cloves, minced

1 Tbsp all-purpose flour

1/2 tsp celery salt

1/8 tsp black pepper

2 cups shredded mozzarella cheese

1 (14.5 oz) diced tomatoes

4 oz. fresh mushrooms, sliced

1/4 cup parmesan cheese

1 lb. raw medium-sized shrimp, peeled and deveined (I used half of the bag shown below)

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Pre heat oven to 350 degrees. Cook¬†fettucine noodles according to package directions, set aside and keep warm.¬†¬†Meanwhile, in a large skillet over medium heat, melt butter, add green onions and mushrooms and saute for approximately 5 minutes or until onions are tender….

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Add minced garlic, cook 1 minute longer….

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Gradually stir in flour until blended…..

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Stir in the shrimp, celery salt, and black pepper…..

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Cook, uncovered over medium heat until shrimp are pink and firm, approximately 6-8 minutes…..

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Add tomatoes to shrimp mixture, stir¬†and let simmer for 3-5 minutes while you get the baking dish sprayed with non-stick cooking spray…..

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Add the shredded mozzarella cheese and the cooked¬†fettucine noodles, stir to incorporate…..

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Pour into prepared baking dish…..

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Sprinkle with parmesan cheese…..

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Bake uncovered¬†for 20-25 minutes, depending on your oven (mine took about 25 minutes) or until heated through….

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We served this dish with a spring mix salad and garlic bread. ENJOY!!

Chicken w/ Arrabbiata Sauce

I decided to make a chicken dish for dinner tonight, I had to come up with a last-minute dish and I was hoping that this would be worth it. IT WAS DEFINITELY WORTH IT! I love Arrabbiata sauce and we love chicken breasts, we were just getting tired of the same ole, same ole and wanted something different but without help from the internet. This is what I came up with and I hope to get some great feedback! The sauce has great spice and love it with the sautéed mushrooms and garlic! Enjoy!

Makes: 4 servings

Here’s what you’ll need:

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1 Tbsp olive oil (sauteing)

2 1/2 pounds boneless, skinless chicken breasts

2 large eggs

8 oz sliced fresh mushrooms

2 cloves garlic, minced

1 (24 oz.) jar Arrabbiata sauce

3/4 cup plain breadcrumbs

1/2 cup grated parmesan cheese

salt and pepper (to taste)


Pre heat oven to 350 degrees. Clean mushrooms and set aside. In a shallow dish, pour breadcrumbs and parmesan cheese, mix well…


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In a shallow bowl, beat eggs lightly. Dip chicken breasts in egg….

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Then place chicken in the breadcrumb/parmesan mixture making sure chicken is completely coated….

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Sprinkle with¬†a little salt and pepper. Bake for 30-40 minutes (until internal temperature reaches 165 degrees) on a greased baking sheet. Meanwhile, in a large skillet, add olive oil and¬†saute mushrooms over medium heat until tender, approximately 10-12 minutes…

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Add minced garlic to mushrooms during the last 3-4 minutes….

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Add Arrabbiata sauce, reduce heat to low, stir, cover and let simmer until chicken is done….

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Remember: internal temp of chicken should read 165 degrees!

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Spoon sauce over chicken….garnish with a little fresh basil or parsley!

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Breaded Garlic and Parmesan Chicken

We had a great weekend, hope your weekend was just as great! We look forward to our Sunday dinners and get time¬†to truly savor our meals. We also talk about our planning for the next week ahead. So, with this being said, we didn’t get much planning done due to the fact that this chicken dinner was just amazing! Neither one of us could stop eating!¬†(WINNER WINNER¬†CHICKEN DINNER!!) The chicken was evenly coated and¬†succulent, and the¬†chicken went great with our spring mix salad and sauteed mushrooms and onions. As always, please feel free to comment or give feedback! ENJOY!!

Makes: 4 servings

Here’s what you’ll need:

4 boneless, skinless chicken breasts

1 cup cornmeal

2 eggs, lightly beaten

salt and pepper

1/4 cup parmesan cheese

1/4 cup garlic & herb seasoning (we have a local Amish shop that I purchase the seasoning) or mix the following:

  • 3/4¬†Tbsp garlic powder
  • 3/4¬†tsp basil
  • 1/2¬†tsp oregano
  • 1/2 tsp paprika (optional)


Preheat oven to 350 degrees. Spray baking sheet with non-stick cooking spray. Set aside. In a small bowl beat 2 eggs, also¬†set aside. In a shallow dish, measure out 1 cup of cornmeal. In another shallow dish, mix parmesan cheese, garlic mixture, salt, and pepper….

Dip chicken in the beaten egg (both sides should be covered). Next,¬†dip chicken in parmesan cheese and garlic mixture (both sides should be covered). The last dip will be in the cornmeal (both sides should be covered). Lay on greased baking sheet…

Place in preheated, 350 degree oven bake for 30-35 minutes. Chicken should temp at 160 degrees, and be firm to the touch at the thickest part of the breast and the breading should be a golden brown…

I topped the chicken off with a little sprinkle of fresh parsley…

Have a great week!

Spaghetti Sauce (homemade)

This is my homemade sauce. I have made this for years and Josh is hooked! Sometimes I add heavy cream, or half & half, but only if I want to change it up a little. I sure hope you all enjoy this sauce.

Makes: 6 servings (2 meatballs per serving)

Here’s what you’ll need:

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1 pound lean ground beef or italian sausage (bulk)

1 cup fresh bread crumbs

1 Tbsp dried cilantro

1 Tbsp grated parmesan cheese

1/4 tsp ground black pepper

1/4 tsp garlic powder

1 egg, beaten

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3/4 cup chopped red onion

4 garlic cloves, minced

1/4 cup olive oil

2 (28 ounce) cans whole peeled tomatoes (squeezed)

2 tsp salt

1 tsp sugar (granulated)

1/4 tsp cinnamon

1 (6 ounce) can tomato paste

3/4 tsp dried basil

1/4 tsp dried oregano

1/2 tsp ground black pepper

Directions for the Meatballs:

In a large bowl,¬† combine ground beef or sausage, bread crumbs, cilantro, parmesan, 1/4 tsp black pepper, garlic powder, and beaten egg…..

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Mix well…..

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Form into 12 (1-inch) balls then store covered in fridge until needed…..

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Directions for the Sauce:

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent….

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Stir in tomatoes….(I hand crush my whole tomatoes, then add them)

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Add salt, sugar,¬†black pepper, and¬†cinnamon…..

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Cover, reduce heat to low and simmer for 1 1/2 hours.

After sauce has simmered, stir in tomato paste, basil, oregano…..

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Add meatballs to sauce…..

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Simmer for another 30-45 minutes or more.

We serve this sauce over whole wheat spaghetti noodles or cavatappi noodles.

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