Friday, July 11, 2014

Tomato Spinach Shells with White Sauce

My home made white sauce tossed with tomato spinach shells. Garlicky and yummy. My kids actually liked it.


1 lb tomato spinach shells or any pasta
1/4 cup butter
1/2 cup light cream cheese
2 tsp garlic powder
1 tsp ground turmeric
2 cups milk
1/2 cup chicken broth
3/4 cups grated Parmesan cheese
pinch of pepper and salt to taste


1) Boil tomato spinach shells, drain and set aside.
2) Boil chicken breast with salt and pepper. Drain and save the broth. Cool down chicken, shred and set aside.
3) Melt butter in medium heat. Add cream cheese,  garlic powder, and ground turmeric. Stir with wire whisk until smooth. Add milk, chicken broth, parmesan cheese, and shredded chicken. Add salt and pepper if needed.  Cook until sauce reaches desired consistency. Toss with hot pasta to serve.

Tuesday, June 17, 2014

Zucchini Bread

Just harvested huge zucchinis from our garden. Here's a way to use them all up. This recipe is made for children- 40% less sugar and 25% less oil than most zucchini recipes.


3 cups flour
1tsp salt
1tsp baking soda
1tsp baking powder
2tsp cinnamon
3 eggs
3/4 cup olive oil
1 1/2 cup white sugar
3tsp vanilla extract
2 1/4 cups grated zucchini
3/4 cup walnuts


1) Grease two 8 x 4 inch pans.  Preheat oven to 325 F

2) Beat eggs, oil, vanilla, and sugar together in a large bowl.

3) Add flour, salt, baking powder, baking soda and cinnamon. Stir in zucchini and nut. Pour batter in prepared pans.

4) Bake for 40-60 minutes, or until tester inserted in the center comes out clean. Cool in pan for 20 mins. 

Thursday, March 20, 2014

Whipping Cream Chicken

My kids love this recipe. Milky and yummy.


1/4 cup butter
4 boneless, skinless chicken breasts
salt and adobo seasoning
8 ounce package sliced mushrooms
2 carrots (cut in cubes)
2 cups heavy cream


1) Sprinkle chicken breasts with salt and adobo seasoning, brown in melted butter, 8 minutes per side (covered), then transfer them in a baking dish.

2) Cook carrots and mushrooms in the same pan for about 8 mins. then place over chicken.

3) Whip heavy cream until fluffy and pour over chicken.

4) Bake for 25 minutes at 350F. Serves 4.

Thursday, February 20, 2014

Shredded Chicken Macaroni Casserole

Here's to avoid dried chicken breast meal.

1/2 cup chopped onion
3 tbsp butter
2 1/2 cups Cream of Chicken Soup (check out my Homemade Cream of Chicken Soup recipe)
2 cups shredded cheddar cheese
1 cup milk
3 1/2 cups shredded cooked chicken (1 big breast)
2 1/2 cups cooked macaroni
pinch of salt and pepper
1/4 cup Ritz cracker crumbs

1) Saute onion in butter.

2) Add in cream of chicken soup and 1 1/2 cups cheese;  slowly stir in milk.

3) When cheese is melted, stir in chicken and macaroni. Add salt and pepper if needed.

4) Transfer mixture in baking pan; sprinkle with cracker crumbs and bake for 30 mins. at 350 F. Add remaining cheese after turning off the oven and leave it in for 5 mins. to melt.

Homemade Cream of Chicken Soup

Never buy canned Cream of Chicken soup again.

2 1/2 cups chicken broth
1 1/2 cup milk
3/4 cup flour
1 tsp salt
1 tsp pepper
1 tsp turmeric
1 tbsp parsley

1) Combine chicken broth and 1/2 cup milk in a large saucepan and bring to boil.

2) In a small bowl, whisk the flour and seasonings with 1 cup milk until it's thick and smooth. 

3) Pour the flour mixture into the saucepan and stir continuously until the mixture is smooth and thick, 5-10 mins. The mixture will thicken more as it cools down.

Wednesday, October 9, 2013

Baked Sour Cream Chicken and Baked French Fries

Here's a yummy Chicken recipe and a healthier french fries for the family.

1 cup sour cream
2 1/2 tbsp lemon juice
1/4 tsp Worcestershire sauce
1/4 tsp paprika
1 garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
6 Chicken breasts halves (skinless, boneless)
1 1/2 cups dry bread crumbs

1) Combine the first 7 ingredients in a large bowl. Place chicken in the bowl, turning to coat thoroughly. Cover and refrigerate overnight.

2) Remove chicken and coat well with the bread crumbs. Arrange chicken in a greased shallow baking pan. 

3) Bake at 350 degrees F for 45 mins., until chicken is tender and juices run clear. Serves 4-6.

4  russet potatoes
1/3 cup olive oil
1/2 tsp ground pepper
1 tsp garlic salt
1 tsp kosher salt

1) Preheat oven to 400F
2) Cut and pat dry potato strips
3) Combine Oil and seasoning. Add potato pieces and toss to coat.
4) Spread fries onto cooling rack and cook for 25-35 mins. until done.

Monday, March 18, 2013

Yogurt Chicken

Need to use up some yogurt that's been sitting in the fridge for a while?
Here's an easy recipe with chicken breasts.


4 Chicken breasts (skinless, boneless)
6 ounce plain yogurt
3 Chicken breasts (skinless, boneless)
1/2 lemon, juiced
1 cup dried bread crumbs
1/2 tsp garlic powder
pinch of salt
2 tbsp parsley flakes


1) Preheat oven to 350 degrees F.

2) Stir yogurt in a small bowl until creamy and then add lemon. In a separate bowl mix together bread crumbs, garlic powder, parsley flakes and salt.

3) Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture and place in a buttered baking dish. Bake for 1 hour.