This is one of my favorite recipe for chicken. It literally takes me 5 minutes to put together, and the chicken is soo juicy! I never get oven baked chicken that takes like this.
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
2-4 chicken breasts (depending on how much you feel like eating!)
4 tablespoons italian seasoned bread crumbs
Preheat your oven to 425 degrees.
Mix together your mayo and parmesan cheese in a small bowl.
Put your chicken in a baking dish (I usually line mine with tinfoil to make for easier clean up)
Evenly spread your mayonnaise mixture on each chicken breast, and then sprinkle with your bread crumbs. You can add less if you like – but I say the more the merrier! It adds such a nice flavor and crunch.
Bake for 20 minutes or until chicken is cooked thoroughly and juices run clear.
This paired with Parmesan Roasted Green Beans is such an amazingly easy and delicious dinner! Prep time is 5 minutes and you’ve got a mean dish. I love it because I can justify buying the shredded parmesan cheese when I use it for 2 things in one meal!
These are so delicious, I gobbled them up so quickly and wished I had made a bigger portion!
I make these with different veggie options as a quick easy veggie side-dish for any meal! 5 minute prep time?? — I’ll take it!!
Green Beans (I went to my grocery store and picked a big bag of fresh green beans)
Salt and Pepper
Preheat oven to 400 degrees
In a large bowl put your green beans (with all the ends trimmed off) and enough olive oil to fully coat your veggies. Season with salt and pepper.
This would be equally good with Asparagus. Last time I made this recipe I had a little of both left in my fridge so I mixed them together and it was so good!
Spread your green beans onto a baking sheet covered in tinfoil and sprinkle as much parmesan cheese on top as you please!
Bake for 20 minutes.
This really needs to introduction, it’s easy, simple (like every other recipe I post!!) and it is a perfect thing to have on the ready for packed lunches.
1 box bowtie pasta
1 large english cucumber
2 cups Italian dressing (more or less depending on your taste)
3/4 cups kalamata olives
1 cup feta cheese
1/2 cup grated parmesan cheese
Cook pasta according to directions.
Dice all of your vegetables.
Throw into a large bowl and mix it all together! TA-DA!
I found this was best when served cold and it made a great thing to put in individual tupperware containers to take for lunches. I was getting so tired of bringing sandwiches for my lunch break, so this was a nice change and I had a large batch to keep me going!
Making buffalo chicken pizza is a favorite of mine. This recipe is exactly that but rolled all up into a loaf of goodness!
The best part is that it is as easy as throwing a bunch of toppings onto some pizza dough!
2 breasts cooked and chopped chicken
2 cups shredded cheese (I used mexican blend, because I always have it on hand and some mozzarella I had as well)
1 can pillsbury pizza dough
1/2 cup Franks Red Hot Buffalo Sauce
1/3 cup ranch dressing
Preheat the oven to 425 degrees
Once you have chopped and cooked your chicken add 1/4 cup buffalo sauce to the pan and let it simmer all together for a few minutes.
Press our your pizza dough onto a baking sheet and spread it with the rest of your buffalo sauce and ranch dressing. I love condiments so I really just eye-balled it on how much I was in the mood for.
Start at the skinny edge and fold over the dough and keep rolling it until it is in one big loaf. Make sure to press the edges together as you go to keep from losing any gooey goodness.
I was a bit nervous about halfway through that the dough would start to rip as it was pretty packed with fillings. But it went completely fine, it was just a bit messy!
This is boyfriend AND roommate approved! 😀
I mean it — this is THE simplest!
How many ever cuts of salmon you feel like cooking – mine were prepared and cut already
a few pads of butter
salt and pepper to taste
On a sheet of tinfoil, place the salmon on top of some sliced up lemons. Top with a few pads of butter and salt and pepper to taste.
Wrap tightly and cook at 300 degrees for 35 minutes.
It really is that easy — and it was so delicious! We ate it with corn on the cob and biscuits, but you could make any side dish with this.
I KNOW, I KNOW! I am the worst ever — it has been one month since i’ve posted anything.
I’m blaming it on the fact that I have been camera-less the last few months.
That being said, I am BACK!
I have just gotten to Florida to begin rehearsals for the next cruise ship — while here I intend on cooking as much as possible, to keep from gorging on fast food every night!
This little treat is perfect for any kind of summer get together – it is easy, light and delicious!
1 can grands biscuits
sugar for sprinkling
1 tablespoon of water
1 egg white
a package of skewers
1 tub cool whip – defrosted
about 20 large Strawberries sliced into 2 slices each. (you will probably have leftovers, yum!)
preheat the oven to 350
On a lightly floured surface roll each biscuit out one by one.
Using a cookie cutter cut as many circles as you can from each biscuit.
Honestly, I used a long plastic cup as a rolling pin, and the edge of a small wine glass as a cookie cutter since I did not have either of these things around – gotta use what you got!
Place each circle on a cookie sheet sprayed with cooking spray
Whisk together egg white and water and brush on to the top of each circle and sprinkle with sugar.
Bake 10 minutes or until golden brown.
While the biscuits are baking you can slice up your strawberries. I cut off the top and bottom of each strawberry and then cut into 2 slices and kept each stack together so they would match when putting the skewers together.
Now that you’ve done both of those things you are ready to put your skewers together!
Simply layer them with 3 biscuits on each skewer, it doesn’t matter which order as long as there is a strawberry and cool whip in each layer!
You are ready to impress all your friends with this easy treat!