Recipe of the Week: Chicken Parmesan

When you get home from a long day of work and want to whip up something hearty but fast, this is definitely a recipe to consider! This recipe is great for big groups or if you want leftovers for lunch and the next night’s dinner if you will be too busy to cook! You can’t go wrong with with Chicken Parmesan!

 

  1. Heat oven to 375°F.
  2. Pour sauce into 13×9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken;chickenparm
  3. Coat the Chicken in egg. Then in a seperate bowl coat it with  turn to evenly coat both sides of each breast with sauce. Cover.
  4. Bake 30 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
  5. Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.chicken parm
  6. Drain spaghetti. Serve topped with chicken and sauce.chickenparminana
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Recipe of the Week: Holiday Cranberry Sauce

imageI may have gotten the love of cranberry from my family! I can never imagine a holiday meal without having cranberry sauce on the table. It has been a tradition for me and personally I love it! I always love making FRESH cranberry sauce because it is SO Easy and is WAY Better than eating the canned version. It is quick, easy and holiday dish favorite that is great to share!

Ingredients

  • 1 cup (200 g) sugar
  • 1 cup (250 mL) water
  • 4 cups (1 12-oz package) fresh or frozen cranberries
  • Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.cran

Directions

1 Pour the cranberries in a colander and rinse and clean them.  Go through and throw out any bad cranberries.’

2 Add water and sugar in the pan on high heat and bring to a boil. Stir to dissolve the sugar.

3 Add the cranberries to the pot and let them  boil. Reduce  the heat and  let it simmer for 10 minutes or until most of the cranberries have burst.cran1

4 Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. You can add a half a cup of chopped pecans with a few strips of orange zest.

You can also add raisins,currants, blueberries , cinnamon, nutmeg, or allspice. I would only add a tiny sprinkle of spice to start and add as you go.

5 Remove  your sauce from heat. Let cool completely and chill. Then place the sauce in the  the refrigerator in a bowl. As it sits in the refrigerator it will thicken and become ready to eat!

 

 

 

cranberrysauce

 

Recipe of the week: Meatloaf #Whole30Edition #Week4

whole30-week4

So I am on Day 28 of my Whole 30 journey! I can honestly say that I feel truly great! I really had a lot thoughts where I didn’t love how I looked and felt. I knew if I wanted to improve something that I needed to work hard for it. With being on Whole 30, I have consistently been working out about 6 days a week. Like I said I have been doing weekly weigh in. Technically your not suppose to weigh yourself till the end. I knew I couldn’t resist so I just made sure to monitor it weekly.

Update 1 #Day7 ( November 1st, 2015)- Lost 3.5 Lbs

Update 2 #Day14 ( November 8th, 2015)- Lost 2.5 Lbs

Update 3 #Day 21 ( November 15,2015) – Lost 2.5 lbs

Update 4 #Day 28 ( November 22,2015)- 1 lbs

I will do one final update after I wrap up on Day 30, to talk about my experience. Thank you guys for following along!

 

Xx,

Ida

 

paleo-meatloaf

Ingredients

  • For the Meatloaf: 
  • 3 lbs ground beef
  • 1 egg
  • 1 med onion
  • 2 cloves garlic
  • 1 8oz can tomato sauce
  • 1/2 cup almond meal or flour
  • 1 1/2 tablespoons Italian seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • For the Topping:
  • 1 8oz can tomato sauce
  • 2 teaspoons Italian seasoning

Instructions

  1. 1. Preheat the oven to 350 degrees.
  2. 2. In a large bowl or mixer combine all meatloaf ingredients.
  3. 3. Place meatloaf mixture into a greased pan. (I used 2 bread pans)
  4. 4. Bake for 1 hour or until inside is no longer pink.
  5. 5. Remove from oven and top with the tomato sauce and Italian seasoning mixture.
  6. 6. Serve immediately and enjoy!

 

Recipe of the Week: Crockpot Pecan Pie

image1 (3)

With the Holiday Season among us and Thanksgiving almost in full swing, it seems many of us will be busy preparing for it! Whether your bring a dish or hosting Thanksgiving at your house, it can be  a lot of work and a bit chaotic!  With this Crockpot Pecan Pie, you can be baking your dessert dish while your doing all of your other main courses and not feel stressed about it. Your crockpot can do all the work for you! Don’t you love those Crockpot? 🙂

Ingredients

  • 1 uncooked piecrust
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup dark Karo syrup
  • 1 cup pecans, broken up
  • 1/2 cup margarine, melted
  • 1 teaspoon vanilla

Steps

  1. Spray the slow cooker with nonstick cooking spray.cro

  2. Spread your uncooked pie crust in the crockpot and press up the edges on the side of the pot. I also used a crock pot liner so it was easier to pull out.

  3. In a mixing bowl, stir all ingredients until well mixed. Pour on top of the crust.

  4. Cover and cook on HIGH for 2 to 3 hours.

  5. Voila! Your pie is done!