Skinny Chicken Parmesan


4 chicken breasts (about 8 oz each) - Sliced in half to make 8 pieces

3/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 tbsp butter, melted (or olive oil)

3/4 cup reduced fat mozzarella cheese

1 cup marinara sauce



Preheat oven to 450 degrees.  

Combine bread crumbs and Parmesan cheese in a bowl.  

Brush butter onto chicken and then dip into bread crumb mixture.

Place on baking sheet and repeat with all chicken.

Spray a little more oil on top of chicken and bake in the oven for 25 minutes.

Remove from oven and spoon 1 tbsp of sauce over each piece of chicken.

Top with 1 1/2 tbsp of shredded mozzarella cheese.

Bake for 5 more minutes or until cheese is melted.

Loaded Mashed Potato Balls


4 slices bacon, diced

2 cups vegetable oil, or more, as needed

3 cups leftover mashed potatoes

1 cup shredded cheddar cheese

2 tbsp chopped fresh chives

1/2 tsp cayenne pepper (optional)

2 large eggs, beaten

1 1/2 cups freshly grated Parmesan cheese



Heat a large skillet over medium high heat.  

Add bacon and cook until brown and crispy (about 6-8 minutes).  Set aside.

Heat oil in large Dutch oven over medium heat.

In large bowl, combine potatoes, cheese, chives, pepper and bacon.

Roll the mixture into 1 1/4 - 1 1/2 inch balls, forming about 25 balls.

Dip balls into egg, then dredge into bread crumbs, pressing to coat.

Working in batches, add balls to Dutch oven and cook until golden and crispy (2-3 minutes)

Transfer to paper towel lined plate.

Serve immediately, garnished with cheese.

Paella Pescador


2 oz olive oil

12 oz seafood mix (calamari, shrimp, scallops)

1 tsp of paprika

1 tsp of garlic

Pinch of saffron

2 oz of tomato sauce

24 oz seafood broth

8 oz Spanish rice



Heat up olive oil in pan and saute seafood.

Stir in garlic and paprika.

Stir in tomato sauce.

Add broth and bring to a boil.

Stir in rice and cook for 10 minutes.

Drop heat to medium-low and stir in saffron.  Cook for another 6-8 minutes.

Cover and let rest for 5-10 minutes before serving.

Garnish: 8 mussels, 6 clams, 4 lemon wedges

Optional: Seasonal vegetables

Paella Mixta


2 oz olive oil

6 oz seafood mix (such as calamari, shrimp, scallops)

6 oz diced chicken and duck

1 tsp paprika

1 tsp garlic

Pinch of saffron

1 handful of green peas and green beans

2 oz tomato sauce

12 oz chicken broth

8 oz Spanish rice



Heat up olive oil in large pan.

Saute chicken and seafood.

Stir in garlic and paprika.

Stir in vegetables and tomato sauce.

Add broth and bring to a boil.

Stir in rice and let cook for 10 minutes.

Drop heat to medium-low, stir in saffron and cook for 6-8 minutes.

Cover and reserve 5-10 minutes before serving.

Garnish with 8 mussels

Optional: Seasonal vegetables

Cheesy Cauliflower Chicken


1 lb boneless/skinless chicken breasts (cubed small)

1 tsp of kosher salt

1/2 tsp of garlic powder

Black pepper to taste

2 tsp olive oil

4 cloves crushed garlic

1/2 cup chopped onion

2 packets of frozen riced cauliflower (10 oz each)

2/3 cup reduced fat sharp cheddar



Season chicken with 1/2 tsp of salt, garlic powder, and black pepper.

Heat a skillet over high heat.  Add 1 tsp oil and chicken.  Cook 2-3 min each side.

Set chicken aside.

Add remaining 1 tsp of oil, onion, garlic and cook over medium heat for 2 min.

Add the frozen riced vegetables, 1/2 tsp salt and pepper.  

Cook 5-6 minute until heated through.

Return chicken to skillet and top with cheese.  Cover.

Cook on low heat for several minutes until cheese is melted (about 2-3 min).

Nick's Chili


1.5 LB Ground Beef

3 Johnsonville Beer Brats

3 Large Peppers - One Red, One Yellow, One Green

5 TBS Chili Powder

1 TBS Celery Salt

1/2 TBS Cayenne

2 TBS Salt

1 TBS Pepper

1/4 Cup Dark Brown Sugar

6 Dark Kisses

3 Cans Dark Red Kidney Beans

3 Cans Light Red Kidney Beans

1 Can Sweet Corn

1 Can Tomato Paste

2 Large Purple Onions

Shredded Cheese (Your choice)

Oyster Crackers or Saltines



Slice open brat casing and brown with beef in skillet with salt and pepper. Add to large pot on low heat. Dice up remaining ingredients and add to pot. Poor in one can each of beans un-drained to pot. Drain remaining cans of beans and add to pot. Add can of corn un-drained. Add remaining ingredients and let cook down for a few hours. Stir occasionally. Adjust seasonings to taste.


Serve with cheese and crackers.

Cashew Chicken


1 pound boneless, skinless chicken breast, cut into 1 inch pieces

2 tbsp dry sherry

1 tsp ground ginger

3 1/2 tsp cornstarch, separated

Pinch of Kosher salt

1/2 cup chicken broth

2 tbsp soy sauce

1 tbsp rice vinegar

2 tsp sugar

1 1/2 tbsp vegetable oil

2 garlic cloves, minced

2/3 cup cashews 


Mix sherry, ginger, 1 1/2 tsp cornstarch, and salt in a small bowl

Toss chicken with the mixture and set aside

In another bowl, mix chicken broth, soy sauce, vinegar, sugar,and 2 tsp cornstarch

Heat 1 tbsp vegetable oil in a skillet over medium-high heat

Cook chicken until it browns (about 8 minutes)

Remove chicken from pan and set aside

Add 1 tsp oil, garlic, and cashews to the pan

Cook until garlic softens (about 1 minute)

Add chicken back to the pan, whisk the chicken broth mixture and add sauce to the pan

Cook until it bubbles and thickens (about 3 minutes)

Serve over rice 

BBQ Meatballs


1 1/2 pounds extra lean ground beef

1/2 cup uncooked quick oats

1/4 cup dry red wine

1/4 cup liquid egg whites

1 large yellow onion, finely chopped

2 garlic cloves, minced

1/4 cup fresh parsley, chopped

1 tbsp dried oregano

1 tbsp Kosher salt

1 cup beef broth

1/2 tsp black pepper

1 1/4 cup BBQ sauce


Combine meat, egg, garlic, parsley, oregano, onions, salt and pepper

In another bowl, combine oats and wine for 10 minutes

Add oats to meat mixture - Mix well with your hands

Coat a baking sheet with cooking spray

Shape meatballs (approximately 60) - Place on baking sheet

Bake at 350 degrees about 25 minutes

Transfer to a slow cooker to keep warm

Heat BBQ sauce and broth over medium heat until hot

Pour sauce over meatballs, toss and coat

Set slow cooker on warm for serving

Baked Coconut Shrimp


1 tbsp lime juice

2 tsp finely chopped fresh jalapeno pepper

1/2 cup pineapple preserves

1 pound uncooked large shrimp, peeled and deveined

2 egg whites

2 tbsp cornstarch

2 cups sweetened flaked coconut 


Combine lime juice, pepper and pineapple in a small bowl - Cover and refrigerate

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper

In a small bowl, beat the egg whites until peaks form

Place cornstarch and coconut on two separate plates

Hold shrimp by tail, dip and coat in cornstarch

Then dip the shrimp into the egg white

Then coat the shrimp in coconut

Bake 15-17 minutes or until coconut is golden brown

Turn shrimp one time halfway through cooking

Serve with pineapple dipping sauce

Stuffed Peppers


6 red or green bell peppers

1 pound extra lean ground beef

1 package (19.5 oz) turkey Italian sausage

1 cup diced onion

1 cup diced red or green peppers (use the chopped off tops)

4-6 tsp olive oil

Salt, to taste

Pepper, to taste

1 cup spicy tomato sauce

2 cups grated low fat mozzarella cheese

1/2 cup grated Parmesan cheese


Preheat the oven to 375 degrees

Cut the tops off the peppers

Square off the bottom of each pepper to make them stand up 

A small hole at the bottom will help drain the fat from the peppers

Clean out the inside of the peppers

Place peppers standing up in a greased baking dish

Heat olive oil in large skillet over medium heat and brown the beef

Remove beef from skillet and set aside

Add olive oil and sausage to skillet - Brown sausage, remove from skillet and set aside

Add pepper and onions to skillet and cook for 3-4 minutes

Turn off heat and add meats back to skillet and add 1 cup of tomato sauce

Season with salt and pepper

Let mixture cool slightly, mix in the cheeses, but save 1/4 cup of mozzarella

Stuff each pepper with meat mixture

Sprinkle tops with mozzarella cheese

Cover the peppers with tinfoil and bake for 30 minutes

Remove foil and bake for an additional 20 minutes uncovered


Beef Provencal


2 tsp olive oil

12 garlic cloves, crushed

2 pounds boneless chuck roast, trimmed and cut into 2 inch cubes 

1 1/4 tsp salt

1/2 tsp black pepper

1 cup red wine

2 cups chopped carrot

1 1/2 cups chopped onion

1/2 cup lower sodium beef broth

1 tbsp tomato paste

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

Dash of ground cloves

1 (14.5 oz) can diced tomatoes

1 bay leaf

3 cups cooked medium egg noodles 


Preheat the oven to 300 degrees

Heat a dutch oven over low heat - Add oil and swirl to coat

Add garlic and cook for 5 minutes

Remove garlic

Increase heat to medium-high and add beef to pot

Sprinkle with 1/2 tsp salt and 1/4 tsp of pepper - Cook and brown for 5 minutes

Remove beef from pot

Add wine to the pot and bring to a boil while scraping the bottom and sides

Add garlic, beef, remaining salt and pepper, carrot and next 8 ingredients

Bring to a boil

Cover and bake at 300 degrees for 2.5 hours or until beef is tender

Discard bay leaf and serve with noodles 

Buffalo Sloppy Joes


2 pounds lean ground turkey

1 medium onion, chopped

1 medium carrot, grated

3 garlic cloves, minced

1 can (8 oz) tomato sauce

1/2 cup reduced sodium chicken broth

1/4 cup hot sauce

2 tbsp brown sugar

2 tbsp red wine vinegar

1 tbsp Worcestershire sauce

1/4 tsp black pepper

8 hamburger buns, split

1 cup crumbled blue cheese (optional)


In a Dutch oven, cook turkey, carrot, onion and garlic

Stir in tomato sauce, broth, hot sauce,sugar, vinegar, Worcestershire, and pepper

Serve on buns and sprinkle with blue cheese 

Quicky Lasagna


15 oz ricotta cheese

Frozen spinach, thawed and drained

8 oz mozzarella cheese, shredded

1 jar of sauce

6 lasagna noodles

1/4 cup water


Mix ricotta and spinach with 1 cup of mozzarella cheese

Put 1 cup of sauce on the bottom of a square 8 x 8 baking dish

Top with 3 lasagna noodles

Add 1/2 spinach mixture on top and repeat layers

Put 1/4 cup water around edges of the dish

Bake at 400 degrees for 40 minutes covered

Add remaining mozzarella cheese

Bake at 400 degrees for 10 minutes uncovered

Let stand for 10 minutes 

Halibut with Olive & Bell Pepper Couscous


2 tsp olive oil

1/2 cup diced red bell pepper

2 garlic cloves, minced

1/2 cup uncooked Israeli couscous

3/4 cup fat-free, lower sodium chicken broth

2 tbsp kalamata olives, pitted and quartered

1/2 tsp Kosher salt

1/2 tsp black pepper

4 skinless halibut fillets (or tilapia)

4 tsp torn fresh oregano

2 lemons, cut into 1/8 thick slices 


Preheat broiler to high

Heat medium saucepan over medium-high heat - Add oil and swirl to coat

Add bell pepper and garlic - Cook for 1 minute

Add couscous and cook for 1 minute

Add broth and bring to a boil

Cover and simmer for 7 minutes or until liquid evaporates

Stir in olives, 1/4 tsp salt, and 1/4 tsp black pepper

Sprinkle fish with salt and pepper

Heat skillet over medium-high heat - Add oil and swirl to coat

Add fish to the pan and cook for 3 minutes

Remove from pan, turn fillets over, and arrange oregano and lemon slices on fillets

Place fish on baking pan and broil 5 minutes until fish flakes easily

Serve fish with couscous 

Raspberry Chipotle Chicken


2 tbsp seedless raspberry jam

1 1/2 tbsp fresh lime juice

1 tbsp minced chipotle chili, canned in adobo sauce

1 tsp fresh garlic, minced

1/2 tsp grated lime rind

4 skinless, boneless chicken breast halves   


Combine first 5 ingredients in a small saucepan stirring until smooth (about 4 minutes)

Heat grill pan over medium-high heat

Sprinkle chicken evenly with salt and pepper

Grill chicken 6 minutes on each side until done

Spoon raspberry mixture over chicken and serve

Shrimp Fettuccine


8 oz uncooked fettuccine

2 tbsp butter

1 tbsp olive oil

2 garlic cloves, thinly sliced

10 oz medium shrimp, peeled and deveined

3/8 tsp salt

1/4 tsp black pepper

6 oz fresh baby spinach

1 1/4 oz Parmesan cheese, shaved


Cook pasta

Melt butter and oil in a large skillet over medium heat

Add garlic to pan and cook for 1 minute

Remove garlic from pan with slotted spoon and place in a small bowl

Increase heat to medium-high

Add shrimp, salt and pepper to pan and cook 4 minutes until shrimp is done

Add pasta, spinach, and garlic to pan

Cook 1 minute or until spinach wilts

Sprinkle with cheese

Barbecue Meatloaf


1 1/2 pounds ground beef

1 cup fresh breadcrumbs

1/2 onion, diced

1 egg, lightly beaten

1 1/2 tsp salt

1/2 tsp pepper

2 cans (8 oz) tomato sauce

1/2 cup water, to thin sauce, if necessary

3 tbsp vinegar

3 tbsp brown sugar

2 tbsp Dijon mustard

2 tbsp Worcestershire sauce


Preheat the oven to 350 degrees

Mix together the beef, breadcrumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce

Form mixture into a loaf and place in a shallow pan

Stir together remaining ingredients and pour sauce over the loaf

Bake for 60 minutes - Baste every 15 minutes with the pan juices

Stuffed Acorn Squash


2 medium acorn squash, halved and seeds removed

4 slices bacon, diced

1 medium onion, trimmed and diced

1 Granny Smith apple, peeled, cored, and diced

1 pound ground beef

1/4 cup packed dark brown sugar

1 tsp pumpkin pie spice

1/2 tsp dried sage

1/4 tsp salt

1/4 tsp pepper

2 tbsp dry breadcrumbs 


Preheat the oven to 350 degrees

Place squash face down in a rimmed dish

Add 2 cups of water to dish and bake at 350 degrees for 40 minutes

Cook bacon in a large skillet over medium heat for 4 minutes

Add onion and apple - Cook for 4 minutes

Stir in ground beef - Cook for 5 minutes

Add brown sugar and spices - Cook for 1 minute

Remove from heat and add breadcrumbs

Drain water from baking dish and flip over squash

Spoon meat mixture into the squash

Return to oven and bake 350 degrees for 20 minutes 

Beef & Broccoli Stir Fry


1/2 cup soy sauce

2 tbsp lemon juice

1 tbsp cornstarch

1 tbsp firmly packed dark brown sugar

1 clove garlic, crushed

1 tsp black pepper

2 tbsp vegetable oil

2 pounds sirloin, sliced

1 medium onion, thinly sliced

2 medium heads of broccoli, cut into florets (about 4 cups)

2 tsp grated fresh ginger


In a bowl, combine soy sauce, lemon juice, cornstarch, sugar, garlic, and pepper

Heat 1 tbsp oil in a skillet and add beef - Cook 2 minutes

Transfer beef to warm plate

Heat remaining oil in skillet and add onion - Cook 5 minutes

Add broccoli to skillet with 1/2 cup water

Bring to a boil, cover and reduce heat to simmer for 3 minutes

Return beef to skillet with soy sauce mixture

Add ginger

Bring to a boil and cook, stirring constantly until sauce thickens (about 2 minutes)

Serve over hot egg noodles