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.

Apple Bread


1/2 cup brown sugar

1 1/2 tsp of cinnamon

1 stick of unsalted butter (room temperature)

2/3 cup sugar

2 eggs

2 tsp vanilla extract

1 1/2 cup flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 large apple - peeled and finely chopped (about 1 1/4 cups)



Preheat oven to 350 degrees.

Grease and flour a 9 x 5 loaf pan.

In a small bowl, combine brown sugar and cinnamon.  Set aside.

In mixer, beat butter until smooth.  Then add white sugar and blend.

Add eggs and vanilla and blend until well combined.

Slowly add flour, baking powder, salt and then milk.  Blend until combined.  Do not over mix.

Pour half the batter into the prepared pan.  

Top batter with half of diced apples and half of the cinnamon sugar mixture.

Press apples and sugar into batter with back of spoon.

Pour remaining batter on top of apple layer.  Top with remaining apples and sugar.

Press apples and cinnamon sugar down.

Bake for 50-55 minutes.

Cool in pan for 15 minutes and then transfer to a cooling rack to continue cooling.

Wegman's Butternut Squash, Apple and Gruyere Gratin


1 package of butternut squash (48 oz) - Cut into bite size pieces

3 tbsp Wegman's basting oil

1 container (24 oz) Wegman's Parmesan cream sauce

2 granny smith apples, cored, peeled, and thinly sliced (about 3 cups)

1 cup of shredded gruyere cheese

1/2 cup panko bread crumbs

Salt and pepper, to taste



Preheat oven to 450 degrees.  

Add squash and 2 tbsp basting oil to a large bowl.  Toss to coat.

Season with salt and pepper.

Put squash on large baking sheet and roast for 25-30 minutes.  Flip halfway.

Let rest and cool for 10 minutes.

Reduce oven to 350 degrees.

Add squash and 1 cup of cream sauce to a large bowl.  Coat squash.  Pour into casserole dish.

Add apples and 1 cup of cream sauce to large bowl.  Coat apples.  Place on top of squash in casserole dish.  Press down with spatula.  Season with salt and pepper.

Pour remaining sauce on top.  

Bake for 30 minutes.  Remove from oven and top with cheese.

Preheat oven to broil.

Combine 1 tbsp basting oil and panko.  Sprinkle evenly over cheese.  Broil 2-3 minutes.

Melt cheese and start to brown.  Remove from oven.  Rest for 10 minutes before serving.


Pumpkin Moon Pies


3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

4 tsp pumpkin pie spice

2 cups firmly packed dark brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 tsp pure vanilla


3 cups confectioners sugar

1/2 cup softened unsalted butter

8 oz softened cream cheese

1 tsp vanilla



Preheat oven to 350.  Line baking sheet with parchment paper.

Whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.  Set aside.

Whisk together brown sugar and oil until combined.  Add pumpkin purre.

Add eggs and vanilla.  

Sprinkle flour mixture and mix until fully incorporated.

Using small ice cream scoop, heaping tablespoons of mixture about 1 inch apart on baking sheet.  Bake until cookies are just starting to crack on top and a toothpick comes out clean.  Approx 15 minutes.  Let cool completely on pan.

Make filling - Mix sugar and butter until smooth.  Add cream cheese. 

Refrigerate at least 30 minutes before serving.

Ayse Meze Brussel Sprouts


6 garlic cloves, minced

1 jalapeno, minced

1 cup red wine vinegar

2 oz honey

2 tbsp Dijon mustard

2 cups olive oil

5 oz brussel sprouts, trimmed and quartered

1/4 cup Italian parsley leaves

1 tsp capers

1/2 oz walnuts, toasted and chopped

1/2 oz currants

1/2 oz scallions, sliced

Salt and pepper to taste



Make vinaigrette - Blend garlic, mustard, vinegar, honey, olive oil and jalapeno in blender.  Season with salt and pepper and place in squirt bottle.

Deep fry brussel sprouts for 3 minutes.  Remove when edges begin to brown and curl.  Toss in a bowl and season with salt and pepper.

Fry parsley and capers for 1 minute.  Add to sprouts.  

Toss in scallions, walnuts and currants.  

Toss in vinaigrette. 

French Stuffing


3 lbs of ground hamburg

3 lbs of ground pork

2 lbs of potatoes

1/2 cup of warm milk (whole or 2%)

1 medium onion, chopped

3 celery stalks, chopped fine

1 tsp of Bell seasoning

1 stick butter

Salt and pepper, to taste

2 slices white bread, toasted



Boil potatoes.  Drain.  Add butter, salt and pepper, and milk.  Mash.

Cook meat until done.

Pour meat into colander to drain fat.

Cook onion and celery and then add to potato.

Add meat to mixture.

Crunch up white toast into mixture and whip all together.

Add a little chicken broth for flavor, if needed.

Shake in Bell seasoning.

Heat up again to serve.

Roasted Vegetable Soup


2 onions, cut into 1 inch dice

2 carrots, peeled and cut into 1 inch sticks

2 celery ribs, cut into 1/2 inch thick slices

1/2 red bell pepper, cut into 1 inch dice

1 small sweet potato, peeled and cut into 1 inch dice

8 white mushrooms, cleaned and quartered

4 large garlic cloves, whole and unpeeled

2 tbsp olive oil

6 cups vegetable broth, divided

1 can (15 oz) diced tomatoes, with their juices

1 tsp Kosher salt

1/2 tsp ground black pepper

1/2 tsp dried rosemary, crushed

1/2 tsp dried thyme

2 tbsp chopped fresh Italian flat leaf parsley

3 tbsp quinoa 


Preheat the oven to 425 degrees

Toss the carrots, onions, celery, bell pepper, sweet potato, mushrooms, and garlic with olive oil on a rimmed sheet pan

Spread into an even layer and roast for 30 minutes (until veggies tender & lightly browned)

Scrape vegetables into a slow cooker 

Pour 1 cup of the vegetable broth onto the sheet pan and scrape up any bits into the cooker

Add remaining 5 cups of broth, diced tomatoes, and spices

Cover and cook 2-3 hours on high (or 4-6 hours on low)

Stir in quinoa and cook for another hour

Stir in parsley and cook for additional 5 minutes

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 

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 

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

Broccoli Salad with Feta and Almonds


1 tsp and 1/4 tsp salt

1 pound broccoli crowns

1 large clove of garlic

2 tbsp red wine vinegar

Generous pinch of hot pepper flakes

1 tbsp and 4 tbsp olive oil

1/2 cup slivered almonds

1/2 cup to 3/4 cup of feta cheese


Cook broccoli in boiling water for exactly 3 minutes - Drain and let cool

Mash garlic with 1/4 tsp salt

Mix in hot pepper flakes and red wine vinegar and let sit for about 10 minutes

Heat 1 tbsp olive oil in skillet, add almonds and fry until lightly golden brown - About 2-3 minutes

Put almonds on plate covered with paper towels and let cool

After 10 minutes, whisk remaining 4 tbsp olive oil into vinegar-garlic mixture

Combine broccoli, feta cheese, and half the almonds in a bowl

Toss with dressing to coat

Serve with remaining almonds on top 

Knock You Naked Brownies


1 package (18.5 oz) German chocolate cake mix

1 cup chopped pecans

1/3 cup plus 1/2 cup evaporated milk

3/4 cup butter, melted

60 vanilla caramels, unwrapped (one 14 oz package)

1 cup semi-sweet chocolate bits


Preheat the oven to 350 degrees

In a bowl, combine the cake mix, pecans, 1/3 cup milk and melted butter

Press half the batter into the bottom of a greased 9 x 13 baking dish

Bake in a 350 degree oven for 8 minutes

In a double-broiler over simmering water, melt caramels with remaining milk

When mixture is well-mixed, pour over baked layer

Cover with chocolate chips

Pour remaining batter on top of chips

Return to the 350 degree oven and bake for 18 minutes

Let cool before cutting into squares

Pineapple Blueberry Crunch Cake


3/4 cup butter

1 (20 oz) can of crushed pineapple (in the juices)

1 (20 oz) can of blueberry pie filling (or you can use cherry)

1 (18.25 oz) box of yellow cake mix

1 cup chopped pecans


Preheat the oven to 350 degrees and butter a 13 x 9 glass baking dish

Melt 3/4 cup butter in saucepan over low heat

Pour pineapple with juice into casserole dish

Evenly spread blueberry mixture over top of pineapple

Cover with dry yellow cake mix and top with pecans

Drizzle with melted butter and bake 35-45 minutes

Rolo Cookies


2 1/2 cups flour

1 tsp baking soda

1/4 tsp salt

3/4 cup cocoa

1 cup butter (at room temperature)

1 cup light brown sugar

1 cup sugar

2 eggs

2 tsp vanilla extract

Bag of Rolo candies (unwrapped)

Sugar (for rolling the cookie dough balls in)


Preheat the oven to 375 degrees

In medium bowl, combine the flour, baking soda, salt, and cocoa

With a mixer, cream the butter and sugars together until smooth

Add eggs in one at a time

Add in the vanilla

Slowly add the flour mixture until well-blended

Take spoonful of cookie dough and wrap around a Rolo candy

Make sure Rolo is completely covered with cookie dough

Roll cookie dough in sugar and place on baking sheet

Bake cookies for 7-10 minutes

Let sit on the cookie sheet for 3-5 minutes before moving to a cooling rack

Spicy Macaroni and Cheese


4 cups pasta noodles

6.5 tbsp butter

1/3 cup onion, finely chopped

1/3 cup roasted red peppers (jarred), finely chopped

1-2 jalapeno peppers, seeded and finely minced

4 tbsp flour

2.5 cups milk

1/4 tsp cayenne pepper

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp ground black pepper

2 cups Colby Jack cheese, shredded

1 cup Pepper Jack cheese, shredded

1 cup Sharp cheddar cheese, shredded

4 oz crusty Italian bread or baguette, torn into large chunks


Cook pasta and drain

Melt 1/2 tbsp butter in small skillet over medium-high heat

Add onion, red pepper, and jalapenos - Cook and stir about 5-7 minutes

In medium saucepan, melt 4 tbsp butter over medium-high heat

Once butter is melted, whisk in flour

Cook mixture, whisking constantly until it turns a light golden brown/foams (about 2 minutes)

Reduce heat to medium-low and stir in cayenne, onion powder, garlic powder, and salt/pepper

Add cheeses to the mix and whisk until completely melted

Preheat the oven to 375 degrees

Butter a 2 quart casserole dish

Return drained pasta to pot

Add in sauteed vegetables and cheese sauce - Mix well

Transfer all to the casserole dish

Melt remaining 2 tbsp butter in small bowl

Using a food processor, pulse bread into bread crumbs - Add to butter and toss

Sprinkle bread crumbs on top of pasta

Bake for 25 minutes

Monterey Chicken


6 bacon strips, cut in half

6 boneless, skinless chicken breasts

1/2 cup olive oil

1/4 cup red wine vinegar

1/4 cup soy sauce

1 tsp minced garlic

1/2 tsp salt

1/2 tsp dried oregano

1/4 tsp pepper

6 thin slices of sweet onion

6 thin slices of tomato

6 thin slices of avocado

6 thin slices of Monterey Jack cheese 


Cook bacon and drain

Flatten chicken to even thinness

In large bag, combine oil, vinegar, soy, garlic, salt, oregano, and pepper

Add chicken and seal for 30 minutes in refrigerator

Drain and discard marinade

Grill chicken, uncovered, over medium heat for 6 minutes on each side

Move chicken to the edge of the grill

Top with bacon, slice of onion, tomato, avocado, and cheese

Cover and grill for 4-6 minutes until the cheese is melted

Spicy Honey-Brushed Chicken Thighs


2 tsp garlic powder

2 tsp chili powder

1 tsp salt

1 tsp ground cumin

1 tsp paprika

1/2 tsp ground red pepper

8 skinless, boneless chicken thighs

6 tbsp honey

2 tsp cider vinegar


Combine all spices in a large bowl and coat the chicken

Place chicken on broiler pan and broil 5 minutes on each side

Combine honey and vinegar in a small bowl

Remove chicken from oven and brush with honey mixture

Broil for 1 minute

Remove chicken from oven and brush the other side with honey mixture

Broil for 1 more minute

Garlic Parmesan Mashed Potatoes


1.5 pounds of potatoes - Peeled and chopped into small chunks

3 tsp salt

6-8 garlic cloves (roasted)

1/2 cup half-n-half

1/4 pound unsalted butter

1/4 cup sour cream

1/4 cup Parmesan cheese

Black pepper, to taste


Place potatoes and 2 tsp salt in a saucepan and add cold water to cover

Bring water to a boil, lower the heat, and simmer potatoes until tender (30-40 minutes)

Drain water from the potatoes

In a small saucepan, heat the half-n-half and butter

In a large bowl, mash the potatoes and garlic cloves

Add the half-n-half and butter to the potatoes and mix until creamy

Fold in sour cream, cheese and 1 tsp salt and pepper