Chicken Parmesan Bundles

This is quite possibly my favorite meal to make and why keep it a secret? :)

Need:
8 oz. Philly cream cheese
10 oz. frozen chopped spinach
1 1/4 cup of shredded low moisture part skim philly mozzarella cheese
6 tbsp parmesan cheese
6 small boneless chicken breast pounded to 1/4 inch thickness (the thinner they are ,the better they roll)
1 egg
10 ritz crackers
1 1/2 cup of chunky spaghetti sauce
Heat oven to 375'F
Mix:
cream cheese, spinach, 1 cup of mozz cheese, and 3 tbsp of parmesan cheese until blended well. Spread it on the chicken breast, roll it up, and secure with wooden toothpicks. Place in baking dish seam side down.
Beat the egg in one dish and crush the crackers in another. Coat the top of the chicken with egg (I use a BBQ brush) then spriinkle the cracker crumbs all over.
Cook for 30-35 minutes then top with spaghetti sauce and the rest of the mozz cheese.
I like green beans as a side for this dish.
ENJOY :D

Before it's baked.

After 30-35 minutes of baking.

Once the toothpicks are out and the sauce/cheese are added.

Paired with my fave: Green Beans :)

DIG IN!

All that's Fall.

I love Autumn...

 

Well, a normal autumn. I like when the leaves change their color and there is a nice lingering crispness in the air. It's the season of all things delish like pumpkin, spices, and pies. I  thought it woud be the perfect time to share my FAVORITE fall recipe: My carrot cake cupcakes!

 

You'll need:

1 1/4 cup of shredded coconut

1 cup of sugar

1/3 cup of veggie oil

2 tablespoons of orange juice

1/2 teaspoon of vanilla extract

2 large eggs

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of ground all spice

1/2 teaspoon of salt

3/4 cup plus 2 tablespoons of flour

1 1/2 cup of shredded carrots

1/2 cup of chopped walnuts

 

Frosting:

8 ounces of Philly cream cheese at room temperature

3/4 cup of confectioners' sugar

1/4 teaspoon of vanilla extract

 

1. Preheat oven to 350 degrees. Spread 1 cup of coconut on a cookie sheet and toast until golden brown. (I've noticed the sweeter and moister the coconut the easier it burns so keep a close eye on it) Take it out and let it cool on the counter.

2. In a mixing bowl, combine sugar, oil, orange juice, vanilla, and eggs. MIX. Add baking powder, baking soda, allspice, and salt. MIX. Add flour. MIX. Add the carrots, walnuts, and 1/4 of the remaining coconut. And yes you guessed it...Mix it all up!

3. Either oil the pan or what I love for a mess free cupcake tin is foil cupcake liners. Less mess and you don't have to worry about oiling the pan up too much or too little.

4. Bake for 25 minutes followed by the toothpick test. Let the cupcakes cool before adding the frosting.

 

For the frosting, whisk the cream cheese, sugar, and vanilla together until smooth. I like to use the whipped Philly cream cheese because it stirs easier than the block. Frost the cupcakes and sprinkle the toasted coconut on top.

If you're not going to eat them right away remember to refridgerate them!

 

 

Well?!...Go enjoy your cupcakes silly! Happy Autumn!

 

 

 

 

 

 

 

 

BBQ Mango Tilapia

Here is my BBQ Mango tilapia. Now now, I know what your thinking...Ew BBQ sauce and mangoes?! Seriously, don't knock it til you try it... It's mmmazingly awesome! Paper, check? Pen, check? Here we go:

You'll need:

Two 4.5 ounce fillets raw tilapia

1/4 cup of can or fresh diced tomato

1/4 cup of diced mango

1/4 cup of tomato sauce

2 tablespoons of mango nectar

2 tablespoons of ketchup

2 teaspoons of brown sugar

2 teaspoons of cider vinegar

1 teaspoon of molasses

1/2 teaspoon of garlic powder

Preheat oven to 375

In a small bowl (I use tupperware with a lid) mix everything together but the diced mango & tomatoes. Add them in once the sauce is nicely blended. Add the fish, pop on the lid, and shake shake shake. Set it in the fridge for 30 minutes to let all that deliciousness set in.

On a nonstick pan, bake the tilapia for 10-15 minutes. Pair with your favorite veggie! I used fresh green beans tossed in truffle oil and mrs. dash veggie seasoning.

 

 

Only 197calories a filet!

Okay, stop drooling on the keyboard and go make some for yourself.

 

*Recipe from Hungry Girl Cookbook

So long cold...

After having this awful cold for almost a week I finally said, okay enough is enough. Thanks to skinny ms. for this AMAZING recipe!! It's called Chicken & Wildrice superfood stew. I hate that I had to wait 8 hours for it but it was definately worth the wait! I recommend this to anyone feeling under the weather.

 

Another perk...it's only 88 calories a serving :)

Enjoy!