Baked Parmesan Paprika Chicken

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Yesterday was supposed to be Blue Monday, the most depressing day of the year. I sure hope that’s right because it actually wasn’t too bad. The worst part was that it was KettleWorx Cardio day, the President thought his inauguration was more important than the Today show and Young and the Restless ,and it took 4 tries to get Taylor and Megan’s coffee smoothie the way they wanted it. (that one to come later)

This is a simple recipe that everyone loves. Super moist and lots of flavor.

1/4 cup Flour
1/2 cup Grated Parmesan Cheese
2 tsp Paprika
1/2 tsp Salt
1/2 tsp Pepper
1 Egg, beaten
2 Tbs Fat Free Milk
4 Chicken Breast Halves, boneless & skinless
1/4 cup Butter, melted

Preheat oven to 350 degrees. Spray baking dish with nonstick cooking spray.

Combine flour, parmesan, paprika, salt and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg mixture, then dredge in the flour mixture.

Place in baking dish and pour the butter evenly over the chicken.

Bake for 50-65 minutes, or until the cheese has browned and the chicken is cooked through. The time will vary depending on the thickness of the chicken.

Adapted from All Recipes

Servings:4
Calories 393
Total Fat 24.7g
Total Carbohydrates 1.7g
Protein 39.6g
Nutrition Grade C+

Today’s Leopard Print Find: Lee Hiller Designs RAB Rockabilly – RAB Rockabilly Metallic Gold and Black Leopard Print – Coasters

Crock Pot Chicken Fajitas

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We had a crazy, busy day yesterday. Two road trips in one day. First we drove to see Johnny’s grandmother at her nursing home. Five hours round trip for that part and we get there and she is sound asleep. Next we had to drive the opposite direction for a belated Christmas party. The girls were troopers and didn’t complain at all. This time all they packed was their itouch, a pillow and a blanket. Usually they need 2 huge tote bags of stuff just to make it an hour in the car.

Super easy fajitas and I didn’t have to mess with grilling in the cold and the wind.

1-1/2 lbs Chicken Breasts
1 cup Onion, chopped
1 Green Bell Pepper, sliced
1 Jalapeño Pepper, seeded and sliced
1 Tbs Garlic, minced
2 tsp Mexican Seasoning
10 oz Rotel
6 (8-inch) Flour Tortillas

Place chicken in bottom of crock pot; top with onion, peppers, garlic, seasoning and Rotel.

Cook on high for 1 hour. Reduce heat to low and cook for 7 hours.

Remove meat, and shred with a fork. Return meat to slow cooker and stir.

Serve in warm flour tortillas and top with cheese.

Adapted from Cooking Light

Servings: 6
Calories 294
Total Fat 9.2g
Total Carbohydrates 16.3g
Dietary Fiber 2.7g
Protein 35.2g
Nutrition Grade B+

Today’s Leopard Print Find: Coach Leopard Print Wristlet Clutch Wallet 7″ X 5″ X 1.5″ – Silver Black

Chicken Pasta Primavera

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I got to see Silver Linings Playbook yesterday. It was awesome. I had no idea what it was about. Actually, I thought it was about football. I was a little off. Bradley Cooper is the cutest bipolar person ever. It’s definitely a must see.

movies_silver_linings_playbook_posterYou’re welcome!

This was a great “light” pasta meal. Easy to change it up with different vegetables too…corn, zucchini, green beans, etc…

1 lb Cooked Chicken Breasts, shredded
2 Tbs Cornstarch
1 3/4 cups Chicken Broth
1 tsp Dried Oregano Leaves
1/4 tsp Garlic Powder
4 cups Broccoli
1 cup Carrots, sliced
3 Pearl Onions, halved
1 cup Tomato, diced
13.25 oz package Angel Hair Pasta
3 Tbs Parmesan Cheese, grated

Cook pasta according to package directions.

Stir the cornstarch and 3/4 cup broth in a small bowl until the mixture is smooth.

Add the remaining broth, oregano, garlic powder, broccoli, carrots and onion to a saucepan. Heat over medium heat until boiling. Reduce heat to low. Cover and cook for 5 minutes.

Add the cornstarch mixture to the saucepan. Cook and stir until the mixture boils and thickens. Add the chicken and tomato. Add the spaghetti and toss to coat. Sprinkle with the parmesan.

Adapted from Better Homes and Garden

Servings: 8
Calories 306
Total Fat 6.4g
Total Carbohydrates 36.2g
Dietary Fiber 2.6g
Protein 25.6g
Nutrition Grade A

Today’s Leopard Print Find: Notebook Journal

King Ranch Chicken Mac and Cheese

IMG_7631Are there certain words you can’t say no matter how hard you try? Trust me, with a southern accent it’s hard to get a lot of words out correctly. For Taylor, it’s “cinnamon”.  So Megan has decided our next pet will be a Maltese named Cinnamon. Cute movie by the way if you like talking Maltese movies.

Two of Johnny’s favorites are Macaroni & Cheese and Chicken Tostitos Casserole. This is like the perfect blending of the two. Except for Taylor who had to pick out all the cheese and Megan who had to pick out all the Rotel….

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8 oz Elbow Pasta
2 Tbs Butter
1 (10-oz.) Rotel
8 oz package Velveeta
3 cups Cooked Chicken, chopped
1 (10 3/4-oz.) can Cream of Chicken Soup
1/2 cup Sour Cream
1 tsp Chili Powder
1/2 tsp Ground Cumin
1 1/2 cups Cheddar Cheese, shredded

Preheat oven to 350 degrees. Spray 9″x13″ baking dish with cooking spray.

Prepare pasta according to package directions.

Meanwhile, melt butter in a large pot over medium-high heat. Add in Rotel and Velveeta; cook, stirring constantly, 2 minutes or until cheese melts.

Stir in chicken, soup, sour cream and cumin. Add pasta and stir. Spoon mixture into baking dish; sprinkle with cheese.

Bake for 20 minutes.

Servings: 6
Calories 557
Total Fat 31.0g
Total Carbohydrates 30.8g
Dietary Fiber 1.8g
Protein 39.6g
Nutrition Grade B-

Today’s Leopard Print Find: Rene Rofe Leopard Footed Pajamas for Women

Creamy Chicken Tortilla Soup

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Last night we had family game night and tortilla soup. We played Monopoly for the first time with the girls. My learnings from this experience….

1) Taylor really, really doesn’t like to lose.
2) Megan is very creative. She immediately started trying to set up secret alliances with each one of us.
3) Johnny is the most competitive person in the world and there isn’t a game in the world that any of us are ever going to be able to beat him at.
4) The girls will probably never ask to play Monopoly again.
5) My Christmas decorations are NEVER going to get put away. :/
6) This tortilla soup was really good.

Ingredients:
2 (14.5 ounce) cans Rotel tomatoes & chilies
2 (14.5 ounce) cans Chicken Broth
1 (16 ounce) can Refried Beans
1/2 cup Corn, canned
1-1/2 cups cooked chicken breasts, shredded
2 teaspoons Cilantro, chopped
3 oz corn tortilla strips or chips
1 cup monterey jack cheese, shredded

Directions:
Combine tomatoes, broth, beans and corn in medium saucepan.

Stir together and bring to a boil.

Reduce and bring to a simmer, add chicken and heat through.

Turn off heat and stir in cilantro.

Top each bowl of soup with cheese and crushed tortilla chips.

Adapted from Food.com

Servings: 6
Calories 276
Total Fat 9.6g
Total Carbohydrates 26.6g
Dietary Fiber 6.3g
Protein 20.5g

Today’s Leopard Print Find: Nomad Women’s Puddles W5668 Rain Boot

Chicken Pot Pie

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Last night was the worst night sleep ever. It took me about 2 hours to fall asleep. I think I had been asleep for about 10 minutes when I get woken up by Megan hovering over me talking. It took me about 5 minutes to figure out what she was actually saying… “Do you want to draw?” Ummm, no. Then it took me about another 5 minutes to realize that she was actually asleep. Then after taking her back to bed, I was WIDE awake for at least another 2 hours. I told her tonight that if she feels the need to draw to wake Taylor up instead. I need my beauty sleep.

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We loved this! But OMG was it painful watching the girls sit and pick out every single veggie on their plate because they don’t like their veggies “mixed in with other stuff”.

2 Refrigerated 9″ Pie Crusts
1 lb Boneless, Skinless ChickenBreast
1 tsp Poultry Seasoning
10.75 oz Condensed Cream of Chicken Soup
10.75 oz Condensed Cream of Mushroom Soup
1 cup Cheddar Cheese, shredded
1 cup Mozzarella Cheese, shredded
2 cups Frozen Mixed Vegetables, thawed

Preheat oven to 350 degrees. Lightly grease and flour a pie dish.

Rub poultry seasoning on chicken breasts. Place in a medium saucepan and add enough water to cover. Bring to a simmer and cook over medium heat for 10 minutes, or until chicken is cooked through. Drain and dice chicken.

In a large bowl, combine chicken, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, salt and pepper. Mix thoroughly.
Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
Bake in preheated oven for 50 minutes, until pastry is golden brown.

Calories 310
Total Fat 15.9g
Total Carbohydrates 13.5g
Dietary Fiber 2.4g
Protein 27.4g
Nutrition Grade B-

Today’s Leopard Print Find: Betsey Johnson Pewter Leopard Ipad Case -

Chicken Piccata and Garlic Basil Pasta

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Taylor drew me a picture of a panther for my blog. I told her I loved it but it would make more sense if it was a leopard. She informed me that panthers have spots, you just can’t see them because they are black. So here is my black spotted panther.

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I think I’ve found my new favorite pasta. I was a little nervous serving this meal because the entire family has informed me that they don’t want anything cooked with lemon. They loved it. I waited until after they ate it to tell them.

Chicken Piccata
4 Chicken Breast, boneless & skinless (4 oz each)
1/2 tsp Salt
4 tsp Olive Oil
1/2 cup Chicken Broth
4 Tbs Lemon Juice
1/2 tsp Pepper
4 Tbs Fresh Parsley, chopped

Garlic Basil Pasta
4 oz Angel Hair Pasta
3 tsp Olive Oil
2 tsp Fresh Lemon Juice
1 tsp Bottled Minced Garlic
1/2 tsp Salt
2 Tbs Fresh Basil, chopped

Pound chicken to 1/4″ thickness. Sprinkle with salt.

Heat water for pasta and cook according to package directions, omitting salt.

While pasta is cooking, heat oil in a large non-stick skillet over medium-high heat. Add chicken and cook 4 minutes on each side, or until golden brown.

Remove chicken from pan. Add broth and lemon juice to pan, scraping to loosed browned bits. Cook uncovered over high heat for about a minute. Pour over chicken. Sprinkle with parsley and pepper.

Drain pasta, reserving 2 tablespoons pasta water.

Combine pasta water, olive oil, lemon juice, garlic and salt. Toss with pasta and basil.

Place pasta on dish and top with chicken.

Adapted from Cooking Light

Servings: 4
Calories 380
Total Fat 17.4g
Total Carbohydrates 17.8g
Protein 36.9g
Nutrition Grade B

Today’s Leopard Print Find: Animal Print Accent Cabinet

Chicken and Black Bean Wraps

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Yesterday Megan left us for a sleepover. So Taylor and I had the day to ourselves. Her first pick was to go to Cheesecake Factory and let me watch her eat cheesecake, since cheesecake isn’t on my diet this week. Then she changed her mind and decided she wanted to go to Color Me Mine. Taylor painted a dog…

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I painted a tray….

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Then Taylor spent the night researching vacation spots. That girl has vacation planning in her blood apparently. She has an entire trip planned to Colorado complete with cabin and all the activities. I through a wrench into her plans when I told her she had to pick something other than the $3500/night cabin.

This is only 341 calories and much better for my diet than the cheesecake or the Krispy Kreme donut that Taylor kept waving under my nose.

1/2 tsp Ground Cumin
15 oz Can Black Beans
1/8 cup Fresh Cilantro, chopped
3 Tbs Fresh Lime Juice
1/4 tsp Salt
12 oz Grilled Chicken Breast, cubed or shredded
1/2 cup Colby Jack Cheese
4 Flour Tortillas, (8 inch)

In saucepan, combine beans, cumin, lime juice, and salt. Warm over medium heat.

Warm tortillas in microwave or stovetop.

Spoon equal amounts of bean mixture, chicken and cheese down the center of each tortilla. Roll up and cut in half.

Servings: 4
Calories 341
Total Fat 8.7g
Total Carbohydrates 31.9g
Dietary Fiber 6.7g
Protein 36.8g
Nutrition Grade B

Today’s Leopard Print Find: Fantasy Furniture Mini Bed Leopard Pet Bed

Garlic Chicken Pasta

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Johnny’s birthday was yesterday. The girls were so excited about the gift they got him. His favorite Christmas movie is Christmas Vacation (watching it right now a matter of fact!) They gave him 2 moose mugs, a cousin Eddie dickie and a Jelly of the Month Club certificate. Now we just need to find him a thin white sweater! I’ll make sure to post pics when we do.

This was yummy! (and it is Megan & Taylor approved!) They didn’t even try to pick out the basil. But they still made me a list of all the things I haven’t made them in a ‘long, long time” that they need. Glad to have another recipe that made their request list.

2 Tbs Olive Oil
16 oz Farfalla Pasta
5 cloves of Garlic, minced
1 cup Chicken Stock
1 Tbs Fresh Basil, chopped
2 Tbs Fresh Oregano, chopped
1 tsp Pepper
1/8 tsp Salt
1 cup Heavy Cream
16 oz Shredded Chicken

In a large skillet over medium-high heat, add the olive oil. Add the garlic and cook one minute. Add the chicken stock, basil, oregano, salt and pepper. Bring to a boil and cook for 10 minutes, stirring occasionally, until it is reduced by about half.

While the sauce is cooking, bring a large pot of salted water to boil, add pasta and cook to package directions.

Add cream to the sauce and cook for an additional 10 minutes, until the sauce has thickened. Add the chicken and cook for 2 minutes, or until the chicken is heated through.

Drain pasta and return to pot. Stir in chicken mixture.

Servings: 8
Calories 339
Total Fat 12.3g
Total Carbohydrates 33.1g
Dietary Fiber 0.6g
Protein 23.5g
Nutrition Grade B

Today’s Leopard Print Find: Isaac Mizrahi Jeans Women’s Leopard Alexis Shirt

Pesto Chicken Panini

We got our first snow today! For those of you that don’t live in Texas, the slightest mention of snow can shut the city down. I saw this picture on Facebook and it pretty much sums it up. Glad to say we all survived.

After the blizzard melted, the girls and I took a “mini vacation” to the airport to pick up my mom. I thought they would just want to stay home with Johnny, but they said they wanted a vacation. So for the 27 mile trip they packed up their ipad, Nintendo DS, a horse book, snacks and water. To make it a little more fun, I thought I’d drive through the rich part of Dallas to show them Christmas lights. Do you rich people not know how to decorate??? I thought that part was going to be a bust when we only found about 4 houses with lights, but the girls were resourceful and decided to look for raccoons to feed fruit snacks instead. Sadly, we didn’t see any raccoons.

For the last part of our vacation we drove through Christmas in the Square on Merry Main Street. Plenty of lights there! But on a Monday night it isn’t very crowded so we were through there in 1 1/4 songs.

I made this before we left. I only made 1 because I knew the reaction that pesto would get. I was right, all 3 of them were totally grossed out. Johnny is worse than the girls. But this was delicious!!! They got a Chicken Bacon Panini instead. Mine was better!

1 lb Chicken Breasts, rinsed and patted dry
1/2 cup Pesto
1/2 cup Mayonnaise
4 Telera Sandwich Rolls, sliced in half
4 slices Mozzarella
1 cup Spinach, rinsed and patted dry
1 Tomatoes, sliced

In a ziploc bag, combine chicken and 1/4 cup of pesto, let marinate for 15 minutes.

In a small bowl, combine 1/4 cup pesto and mayonnaise. Spread mixture on outsides of bread and set aside.

Grill chicken until done. Slice into thin strips.

Place cheese on top of pesto mix. Then top with spinach, tomato and chicken.

Top with top other half of bread, pesto side down. Place into panini maker. Grill for 3 minutes.

Servings: 4
Calories 557
Total Fat 36.9g
Carbohydrates 11.6g
Dietary Fiber 1.0g
Protein 43.8g
Nutrition Grade B

Today’s Leopard Print Find: Betsey Johnson Fluffy Leopard Slippers With Red Hearts