Saturday, August 3, 2013

Pistachio Cinnamon Chicken Salad


  • 16 oz cooked shredded boneless, skinless chicken breasts
  • 1 1/2 cups Fat-Free Greek plain yogurt
  • ½ cup pistachios, finely chopped
  • 1 tsp ground cinnamon
  • 1 tsp fresh lime juice
  • 4 fresh basil leaves, finely chopped
  • 1 stalk celery, finely chopped
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 2 scallions, finely chopped


Shred cooked chicken breast using a fork; place in a large mixing bowl.

Add remaining ingredients; gently toss to combine. Transfer to serving bowls. Serve chilled or at room temperature. Sprinkle with additional scallions.


Pistachio-Parsley Pesto


  • 2 tablespoons shelled, roasted pistachios
  • 1 clove garlic
  • 1½ cups packed parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

  1. In a food processor, pulse pistachios until resembling course meal. Add garlic and parsley, run processor until minced. Drizzle in lemon juice, olive oil, and salt. Run food processor until pesto comes together, adding more olive/lemon juice as needed.

Great Spread for sandwiches!

Sunday, February 10, 2013

Baked Oatmeal

  • 2 cups rolled oats
  • 1/2 cup pecan pieces
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • Scant 1/2 teaspoon salt
  • 2 cups milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas, cut into 1/2-inch/1 cm pieces
  • 1 1/2 cups blueberries 
  • 1 tablespoon honey

  • Preheat the oven to 375°F Generously butter the inside of an 8-inch square baking dish.

    In a bowl, mix together the oats, pecans, the sugar, the baking powder, cinnamon, and salt.

    In another bowl, whisk together the milk, egg, butter, and the vanilla.

    Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Drizzle honey over bananas and honey. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the counter top to make sure the milk moves through the oats. Scatter the remaining berries across the top.

    Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.

    Altered Slightly from

    Tuesday, February 5, 2013

    Itailan Crockpot Chicken

    8 oz cream cheese
    3-4 boneless skinless chicken breasts
    ¼ cup butter
    1 can cream of chicken soup
    1 package of dry Italian dressing mix
    Salt and pepper to taste

    Put the chicken breasts in a crockpot. Add the butter and the italian dressing mix. Cook on low for 4-5 hours, then shred chicken. Add cream cheese (cut into cubes to melt faster). Also add the cream of chicken soup. Cook an additional half hour. Serve over rice or noodles

    Tuesday, January 15, 2013

    Crispy Coconut Chicken Fingers

    Recipe by Our Best Bites
    12 chicken tenders (ya know, more or less…)
    1-2 eggs (start with one and crack another if it runs out)
    1/2 C flour
    1 C sweetened coconut flakes
    1 C panko bread crumbs
    1 1/2 tsp garlic powder
    3/4 tsp table salt
    3/4 tsp curry powder
    1/4 tsp onion powder
    1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
    Preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces.  Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
    Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.
    Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
    Freezer Instructions: Prepare chicken fingers through coating them in the panko/coconut mixture. Place in a single layer on a lined baking sheet and freeze for several hours. Remove from freezer and transfer to a gallon-sized Ziploc bag or a freezer safe container. When ready to cook, preheat oven to 450. Bake for 25-30 minutes or until juices run clear.

    Monday, October 8, 2012

    Gingery Chicken with Peaches

    ·         1 bag (1lb) frozen peaches, unthawed
    ·         1 red onion, halved and sliced 1/4″ inch thick
    ·         2 tablespoons soy sauce
    ·         1 tablespoon fresh ginger, micro planed or finely minced
    ·         1 Tablespoon brown sugar
    ·         2 teaspoons vegetable oil
    ·         2 teaspoon sesame oil
    ·         1/4 teaspoon red-pepper flakes
    ·         cooked brown or white rice
    For the marinade:
    ·         1lb chicken breasts
    ·         salt & pepper
    ·         1 Tablespoon fresh ginger, micro planed or finely minced
    ·         1 Tablespoon soy sauce
    ·         1 Tablespoon brown sugar
    ·         1 teaspoon vegetable oil
    ·         1 teaspoon sesame oil
    ·         Season chicken breasts with salt & pepper. Combine ingredients for marinade in a large zip lock bag. Add chicken and marinate for at least 15 minutes, or up to 1 hour.
    ·         Preheat oven to 450 degrees. Place frozen peaches and onions in a large bowl then add ginger, soy sauce, brown sugar, vegetable oil, sesame oil, and red-pepper flakes, and toss to coat. Pour into a non-stick sprayed 9×13 casserole dish. Nestle marinated chicken into the peaches and onions, and roast until chicken is cooked through, about 25-30 minutes. Serve over cooked rice.

    Saturday, June 30, 2012

    Whole Wheat Corn Bread

    1 c whole wheat flour                     1 c yellow cornmeal
    ¼  c brown or white sugar             2 eggs
    4 t baking powder                          1 c milk
    ¾ t salt                                            ¼ c shortening

    Combine flour, sugar, baking powder, salt, and cornmeal. Add eggs, milk and shortening. Mix well. Bake in greased 9 inch square pan at 425 degrees for 20-25 minutes. Also makes 12 muffins

    Saturday, February 18, 2012

    Tuna Noodle Casserole

    4 T butter
    1 (8 oz) package egg noodles
    1/2 medium onion, chopped
    1 stalk celery, finley chopped
    1 clove of garlic
    2 T dried thyme
    1 T oil
    8 ounces mushrooms, sliced (optional)
    1/4 cup flour
    2 cups milk
    salt and pepper to taste
    2 chicken boullion cubes
    2 cans tuna, drained
    1 cup fresh or frozen peas (optional)
    3 T bread crumbs
    2 T butter
    shredded cheddar cheese

    Preheat oven to 375 degrees

    Bring a pot of water to boil and cook egg noodles until al dente (about 8-10 min) and drain.

    Heat oil in a skillet over medium heat. Stir in onion, celery, garlic and mushrooms, cook 5 minutes, until tender. Add thyme. 

    Melt 4 T butter in a saucepan, and whisk in flour until smooth. Add chicken boullion. Gradually whisk in milk, and continue cooking until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna and peas, veggies mixture and egg noodles. Transfer to a baking dish.

    Melt 2 T butter in a small bowl, mix with bread crumbs and sprinkle over casserole. Top with cheese.

    Bake 25 min or until bubbly and lightly browned

    Slow Cooker BBQ Chicken Sandwiches

    4-5 Chicken breasts
    1 Small onion (chopped)
    1/2 cup water
    3/4 cup ketchup
    1/8 cup packed brown sugar
    1/8 cup white cooking wine
    1/8 cup Worcestershire sauce
    1 teaspoon each: salt, celery seed, and chili powder
    1/4 teaspoon cayenne pepper

    Combine all ingredients, except buns, into slow cooker. Cover and cook on low for 6-8 hours. Serve on buns.

    Make ahead Manicotti

    1 (15 ounce) container ricotta cheese
    1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
    1 1/2 cups shredded mozzarella cheese, divided
    3/4 cup shredded Parmesan cheese, divided
    1 egg
    2 teaspoons minced fresh parsley
    1/2 teaspoon onion powder
    1/2 teaspoon pepper
    1/8 teaspoon garlic powder
    2 (28 ounce) jars spaghetti sauce
    1 1/2 cups water
    1 (8 ounce) package manicotti shells(uncooked)

    1. In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, onion powder, pepper and garlic powder.
    2. In a different bowl, combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 13-in. x 9-in. x 2-in. baking dish. 
    3. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan. Cover and refrigerate overnight. 
    4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40-50 minutes or until heated through.

    Note: Cooked ground beef can be added to spinach mixture if desired.