Thursday, July 29, 2010

Crusty Parmesan Chicken

I'm a big fan of any twist on the standard chicken recipes. This one in particular came from The Junior League at Home. They recommended serving this as a main dish or cutting it into smaller pieces for an appey! Either way, I love it! -Allison Y.

Crusty Parmesan Chicken
Adapted from
The Junior League at Home

2 cups dry bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon pepper
4 tablespoons chopped fresh parsley
1 stick unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
4 boneless skinless chicken breasts

Preheat the oven to 350. Line a large baking dish with foil. Thoroughly combine the bread crumbs, Parmesan, paprika, salt, pepper, and parsley in large bowl. Melt the butter in a saucepan. Remove from heat. Add the Worcestershire sauce and mustard. Dip each chicken piece into the butter mixture before coating it in bread crumbs. Lay the chicken in a baking dish and spoon the remaining butter mixture over each chicken breast. Bake for 50 to 60 minutes.

*The chicken goes great with Roasted Potatoes, Macaroni and Cheese for the Soul, or Green Bean Bundles!

Roasted Potatoes

This is a very simple recipe for roasted potatoes I found in an excellent Junior League cookbook. The onions and peppers complement the potatoes perfectly! You'll find that the ingredients call for a pretty large amount of black pepper, which definitely gives this dish a kick. So, lighten up on the pepper if you don't like a lot of spice. Enjoy! - Allison Y.

Roasted Potatoes
Adapted from The Junior League at Home

1 1/2 pounds baby red potatoes, quartered
1/3 cup olive oil
1/2 teaspoon salt
4 teaspoons pepper
1 teaspoon dried thyme
1 red bell pepper, cut into bite size pieces
1 large red onion, chopped
4 large cloves garlic

Preheat the oven to 400 degrees. In a medium-sized bowl, toss the potatoes with salt, pepper, thyme, and half the oil. Bake on a cookie sheet for 20 minutes or until tender.

Mix the peppers, onion, garlic, and the rest of the oil in a baking pan. Add the potatoes and mix well. Bake for 15 minutes, until the peppers and onions are tender and the potatoes are beginning to brown.

Tuesday, July 27, 2010

Eggplant & Garlic Chicken Spread

For those of you who have not ventured into Trader Joe's I highly recommend dropping everything and head there immediately (and no, Trader Joe's did not pay us to say that).  They  have an amazing spread that Alison used on an appetizer for me once.  I decided to turn this into a tasty yet healthy chicken recipe.


Eggplant & Garlic Chicken Spread
6 chicken tenderloin
¼ c corn meal
½ c Trader Joe Roasted Red Pepper – Eggplant and Garlic Spread
salt/pepper to taste

Heat EVOO in a large skillet on medium-high setting. Rub corn meal all over the chicken. Place chicken in the skillet and pour ¼ c of the Trader Joe Spread on top of the chicken. Cook for about 10-15 minutes until the chicken is cooked through and you cannot see any pink. Salt/Pepper to taste.

Sunday, July 25, 2010

Sausage and Cheese Mini Muffins

 These are perfect for a brunch!  Delicious and a slightly different spin on 
everyone's favorite - Sausage Balls!
Alison J.

1 (1 lb.) package ground sausage - I like Hot!
3 cups Bisquick
1 1/2 cups shredded, sharp Cheddar cheese
1 (10 3/4 oz.) can Campbell's Condensed Cheddar Cheese Soup
3/4 cup water

Brown sausage in a skillet, over medium high heat until all pink disappears.  Drain off the grease and cool.  In a mixing bowl, combine sausage, Bisquick and cheese.  In separate bowl, whisk together cheese soup and water.  Pour into your sausage mixture and stir just until combined.  Lightly grease mini muffin tins with cooking spray.  Spoon batter into each muffin cup. 

Bake at 375 for 15-20 minutes, or until lightly brown on top.  This cooking time depends on your oven temperature - watch the muffins and don't let them get too brown on top. Test your muffins with a toothpick to make sure they are completely cooked before you turn the oven off.  Let them cool in the pan and then remove from the muffin cups.  

Friday, July 23, 2010

Chicken with a Cheese Twist

After a long day at work today I wanted to make something that was quick, easy, and oh so tasty to whip up. It was time to et creative with plain Jane chicken tenderloins. This was a huge hit tonight and took no time at all. I used the time I saved to make a tasty beverage instead!
Chicken with a Cheese Twist

6 chicken tenderloin
2 TB Blue Cheese Dressing
½ c crumbled feta cheese
1 TB Pesto
1 roasted red pepper chopped
ham deli slices (optional)
salt/pepper to taste

Preheat oven to 350.

In a medium sized mixing bowl combine blue cheese, feta, and pesto. Dip each chicken tenderloin into the cheese mixture, wrap with ham if you desire, salt/pepper to taste. Place a few slices of the chopped roasted red pepper on top of the chicken.

Bake for 30-35 minutes or until cooked through and you cannot see any pink.

*The picture on top was made with ham, but the picture to the right has none.

Tuesday, July 20, 2010

Bacon Ranch Broccoli Slaw

I've never been a huge slaw fan, but this is a tasty, healthy, and easy alternative that I found in Hungry Girl 1-2-3. Previously, I had never heard of broccoli slaw. With a little investigation, I found that it's much like traditional slaw except it's made using broccoli stalks rather than cabbage. Some variations also include shredded carrots and red cabbage. It can be tricky to find when you don't know what you're looking for, so I suggest checking out this photo link before grocery shopping.
Enjoy! ~Allison Y.

Bacon Ranch Broccoli Slaw
Courtesy of Hungry Girl 1-2-3

2/3 cup fat-free sour cream
1 1/2 tablespoons dry ranch dressing/dip seasoning mix
One 12-oz. bag dry broccoli cole slaw
1/4 cup precooked real crumbled bacon

Combine sour cream and seasoning mix in a large bowl and stir thoroughly. Add slaw and toss to coat. Add bacon and mix well. Cover and refrigerate for at least 2 hours, or until ready to serve. Enjoy!

*This is a good side for Slow Cookin' Barbecue Chicken!

Mexican Turkey Burgers

I love ground turkey and always try to mix it up a little bit so the man will enjoy my flavor filled healthy dinner. This takes ground turkey to a whole new level. Tasty guilt free pleasure!


Mexican Turkey Burgers

2 tomatoes, diced
1 yellow onion, diced
4 green onions, diced
1 green chili, diced
1 lb ground turkey
1 egg white
2 c shredded cheddar cheese
1 packet taco seasoning
1 c fat free sour cream
1 16oz can fat free refried beans
1 avocado sliced
Salt/Pepper to taste

In a medium skillet, sauté tomatoes, yellow onion, green onions, and green chilies until onions are translucent. Meanwhile, in large mixing bowl add ground turkey, egg white, cheddar cheese, ¾ of taco seasoning packet. Once the onion mixture has been sautéed add it to the ground turkey mixture. Mix well.

Make 8 burger patties out of the mixture. Place on a greased baking sheet and broil for 10 minutes or until cooked through. While the burgers are cooking use the remaining ¼ mixture of taco seasoning and mix it into the sour cream.

Top burger with sour cream mixture, refried beans, and avocados.

Sunday, July 18, 2010

Tropical Sunrise

Are you in need of a fun summer drink to have while cooking out or while laying out by pool? This fruit number is good any time of day and will brighten up any summer day.

Cheers to the warm weather and good food!
Tropical Sunrise

1 bottle of champagne (sparkling wine)
1 bottle of orange juice
1 pineapple cut into wedges
Flowers to garnish

Fill ½ of your wine glass with champagne; fill your wine glass ¼ of the way with orange juice and add a splash of grenadine. Place a few pineapple chunks into your beverage and garnish with some flowers.

Wednesday, July 14, 2010

Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

We love getting recipes that our fans have found and tested and found to be true. 3 Gals would like to thank Barbara for this delicious recipe suggestion. I have tried many of Barbara’s original recipes and they are amazing!
She found this recipe on one of my favorite cooking websites,


1-1/2 cups chopped fresh cilantro (leaves and tender stems)
3/4 cup coconut milk
1/4 cup finely chopped lemongrass (from about 2 stalks)
12 fresh basil leaves
3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped
3 cloves garlic, minced
1-1/2 Tbs. kosher salt
2 tsp. packed light brown sugar
1-1/2 tsp. freshly ground black pepper
3/4 tsp. ground coriander
12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached)
2 limes, cut into wedges for serving

Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth. Arrange the chicken breasts in a nonreactive baking dish or other vessel large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (cover a gas grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

**Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until you’re left with just the tender heart of the stalk.**

Recipe Courtesy of Tony Rosenfeld
Link and Picture from Fine Cooking

Tuesday, July 13, 2010

Roasted Red Pepper Chicken

This recipe was contributed by the newlywed, Jamie Taylor.  What better way to impress your new hubby than by cooking up this delicious meal.  Thank you Jamie for your recipe!  We look forward to many more.


Roasted Red Pepper Chicken
Contributed by Jamie Lee Taylor

6 chicken breasts
2 TSB lemon juice
¼ tsp salt
¼ tsp pepper
1 package Athenos crumbled tomato basil feta
¼ c finely chopped roasted red pepper
½ c chopped parsley
Dash of crushed basil

Preheat oven to 350
Drizzle chicken with lemon juice, salt, and pepper. Top chicken with feta and drizzle with remaining lemon juice. Bake in the oven for 35-40 minutes or until cooked through. Top with roasted red pepper, parsley, and basil.

Sunday, July 11, 2010

10 Best Foods For Your Buck

Everyone wants to plan healthy, nutrient-packed staples that won't give you sticker shock at the checkout.


10 Best Foods For Your Buck

Make the most of your grocery budget by stocking up on these versatile natural foods that are good for your health and wallet.

1.  Peanut butter

Why it's a 10 best:This popular pantry item offers protein and heart-healthy unsaturated fats.
Use it it: Snacks, sandwiches, sauces, and baking goods.
Cost: About 20¢ for 2 tablespoons

2.  Eggs

Why they're a 10 best: Eggs are a good source of lean protein, and also contain vitamin B12, riboflavin and phosphorus.
Use them in: Omelets, frittatas and salads
Cost: About 13¢ per large egg

3.  Oats

Why they're a 10 best: This grain helps lower LDL (bad) cholesterol.
Use them in: Baked goods, breakfast and to stretch ground-meat dishes
Cost: About 17¢ per ½ cup for quick-cooking oats

4.  Apple

Why they're a 10 best: This fruit is a good source of vitamin C and is full of both soluble and insoluble fiber.
Use them in: Salads and baked goods; as a snack
Cost: About 60¢ each, depending on variety and season

5.  Spinach

Why it's a 10 best: This leafy green is loaded with vitamins (A, C, K and folic acid) and manganese.
Use it in: Salads, pasta dishes, casseroles, soups and stews
Cost: About $1 for 5 ounces of fresh spinach

6.  Beans

Why they're a 10 best: This tasty staple provides lean protein that’s full of fiber, calcium, folic acid and iron and other minerals.
Use them in: Salad and stews
Cost: About 35¢ per ½-cup serving (canned)

7.  Frozen vegetables

Why they're a 10 best: They provide fiber and an array of nutrients, depending on which veggies you buy.
Use them in: Sides and casseroles
Cost: About 40¢ per serving

8.  Sweet potatoes

Why they're a 10 best: These spuds are very filling (because they contain fiber) and a source of vitamins A and B6.
Use them in: Main and side dishes
Cost: About $1 each

9.  Brown rice

Why it's a 10 best: Brown rice is a whole grain and a source of vitamin B6, magnesium, copper, zinc and manganese.
Use it in: Soups, salads and side dishes
Cost: About 37¢ per ½ cup (cooked)

10.  Canned tuna fish

Why it’s a 10 Best: This fish is a healthful lean protein and contains omega-3 fatty acids.
Use it in: Sandwiches, casseroles and salads
Cost: About 75¢ for 3 ounces

Article compliments of

Meat, Cheese, and Veggie Filled Calzone

This is my favorite go-to recipe when I do not have time to defrost meat or go to the store to pick up the ingredients for my dinner. This recipe is an outline for you to follow, but if you prefer another type of meat, ground beef or ground sausage, or various veggies you can switch things up. I always have ground turkey or beef in my fridge and a can of refrigerated thin pizza crust for days like this.


1 yellow onion
1 green pepper
1 roasted red pepper
2 tomatoes
2 green onions
1 lb ground turkey
½ TB crushed red pepper
½ tsp parsley
1 tsp oregano
1 can of refrigerated thin pizza crust
½ c mozzarella
2 c cheddar cheese
Salt & Pepper to taste
1 egg white

Preheat oven to 400°. Grease a cookie sheet

Preheat a large skillet with extra virgin olive oil. Dice all of the following and place into your skillet to sauté them: yellow onion, green pepper, roasted red pepper, tomatoes, and green onions. As the onions start to become transparent place ground turkey into the same skillet. Cook the ground turkey until it has cooked through. While it is in the pan season with crushed red pepper.

Roll out the pizza dough so it is flat onto the cookie sheet. Sprinkle shredded mozzarella and 1 c of cheddar cheese lengthwise down the pan. Add your sauté vegetables and meat mixture on top of the cheese. Sprinkle with salt and pepper. Top mixture with ½ c of cheddar cheese.

Carefully fold dough over filling; pinch edges or press with fork to seal securely.

Carefully fold dough over filling; pinch edges or press with fork to seal securely. Brush with egg. Sprinkle oregano, parsley, and remaining cheese on the top of the uncooked calzone. Bake about 5-10 minutes or until golden brown and cheese has melted.

Serve with ranch or marinara.

Tuesday, July 6, 2010

Tomato Pie

This is a great pie to make in the summertime when tomatoes are at their peak of ripeness!  Perfect as a side dish, or wonderful to serve at a brunch.  

Alison J.

1 9" Pillsbury Refrigerated Pie Crust
4-5 large, ripe tomatoes
1 bunch of basil, thinly sliced
1/2 cup light mayo
1 cup sharp cheddar cheese
1 cup jack cheese
salt and pepper to taste

Preheat your oven to 425.  Unroll your pie crust into a glass pie plate.  Using the tips of your fingers, press the pie shell into place, crimping the edge as you go around to create a decorative finish. Bake the empty pie crust for 8-10 minutes, or until edges are slightly golden.  Remove the pie crust and let cool on countertop.  Turn oven temperature down to 400.

Wash and slice all of your tomatoes.  **Note: The most important part of this step is to remove all of the seeds with the tip of your knife and blot all slices with towels to remove as much liquid as possible.  If the liquid is not removed, you will end up with a runny pie.

Place the first layer of tomato slices in the bottom of your pie plate, sprinkle with salt and pepper and basil.  Repeat the layers 2 more times.

In a small bowl, combine mayo, cheeses, and a bit more salt and pepper.  Spread evenly on top of your tomato layers.  Bake at 400 for about 30 minutes, or until golden brown.

Slow Cookin' Sweet and Sour Chicken

After making BBQ last week, I was reminded of my love for the crock pot. Not only does the handy little slow cooker make for easy clean up, but the crock pot chicken literally falls apart when you shred it with a fork - yum, yum, yum! Tonight, I made sweet and sour chicken and served it over Jasmine rice. I highly recommend Uncle Ben's Ready Rice. It cooks for 90 seconds in the microwave and comes out perfectly every time. Enjoy! -Allison Y.

Sweet and Sour Chicken
Adapted from Group Recipes

1.5 lb. boneless skinless chicken breast
1 cup brown sugar
1 cup water
1/2 cup white vinegar
2 Tablespoons ketchup
1 teaspoon soy sauce
2 Tablespoons cornstarch
2 Tablespoons water

Mix brown sugar, water, vinegar, ketchup & soy sauce together in a bowl. Place chicken pieces in slow cooker. Pour sauce over chicken. Cook on low setting for 4 - 5 hours. Combine 2 tablespoons cornstarch and 2 tablespoons water to form a paste. Add mixture to slow cooker and stir. Cook on high for an additional 30 minutes or until sauce is thickened. Serve over rice.

Note: I prefer the chicken shredded. I used two forks to shred the meat before serving. If you like chunkier pieces, remove this step.

Thursday, July 1, 2010

Stuffed Chicken Cordon Bleu

Oh, Hungry Girl, how I love thee... let me count the ways. Seriously, this lightened version of Chicken Cordon Bleu is out of this world. In Hungry Girl 1-2-3, the serving size is only intended for one. That being said, I changed the recipe slightly. If you want to keep this as low-cal as possible, only use one wedge of cheese per chicken breast and use 98% fat free ham. I love you Hungry Girl. Enjoy! - Allison Y.

Stuffed Chicken Cordon Bleu
Adapted from Hungry Girl 1-2-3

4 raw boneless skinless chicken breast cutlets
salt and pepper (to taste)
4 - 8 wedges Laughing Cow Light Original Swiss cheese
8 slices smoked ham

Don't forget to buy toothpicks!

Preheat oven to 350 degrees. Place chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat mallet or a heavy can, carefully pound chicken until it is about 1/4-inch thick. Remove chicken from the bag, and season to taste with salt and pepper on both sides. Lay the chicken flat and spread one cheese wedge over it. Use two wedges if needed. Evenly layer two ham slices on top of the cheese. Starting with one of the longer sides, tightly roll up the chicken breast cutlet, and secure with toothpicks. Place chicken roll in a baking pan sprayed with nonstick spray, and then cover the pan with foil. Bake in the oven for 20 minutes. Carefully remove the foil. Continue to bake, uncovered, for an addition 15 minutes, or until the chicken is cooked through. Remove toothpics before serving.