Tuesday, August 26, 2008

Chicken Parmesan Remixed

I started dinner tonight with the intention of making Chicken Parmesan...

BUT, this is what I ended up with...

It was quite delicioso! I love Italian food!

Chicken and Broccoli Alfredo

3 bonless skinless chicken breasts
olive oil (enough to coat the bottom of the pan, about 1/4 inch)
1/2 cup flour
1 cup bread crumbs
1/2 cup French-fried onions
1 egg, beaten
1 pkg. fettuccine pasta
1 cup heavy whipping cream
2 tablespoons butter
1 ounce tomato sauce
1/2 teaspoon minced garlic
1/2 cup broccoli florets
parmesan cheese to taste
salt and pepper to taste

1. Flatten chicken breasts and season.
2. Heat olive oil in pan.
3. Place flour, egg, and bread crumbs in separate shallow bowls.
4. Coat chicken breasts in flour, then in egg, and then in bread crumbs.
5. Place chicken breasts in pan and heat on both sides until golden brown (about 3-4 minutes on each side).
6. Remove chicken and set aside and let it rest.
7. Heat water until boiling.
8. Boil fettuccine noodles until almost done and drain.
9. Return noodles to pot and add cream, butter, tomato sauce, broccoli, and garlic. Stir until well blended.
10. Simmer until noodles are done and remove from heat.
11. Cut chicken breast into small strips and add to noodle mixture.
12. Season with salt and pepper to taste and sprinke with parmesan cheese before serving.

Sunday, August 17, 2008

Meat and Potatoes

Today's Sunday dinner was inspired by my hubby's love for meat and potatoes. So with that in mind, I prepared cubed steak with mushroom gravy, creamy mashed potatoes, and steamed broccoli.

Saturday, August 16, 2008

Friday Italiano

I got a text from the hubby during work on Friday requesting that I make my spaghetti for dinner. Of course I was beyond flattered because he hardly ever makes special requests like that because of his lack of appetite these days. It's been a while since I prepared it, so I decided to change it up just a little and add in sauteed mushrooms. It was my first time cooking fresh mushrooms, so I was quite pleased with myself for trying something new. Oh, and the hubby enjoyed it, so all was good. :)

Eat All Your Veggies!

So in my attempt to get the hubby to eat more veggies, I decided to cook squash AND a veggie casserole for last week's Sunday dinner. So we ended up having cabbage, squash, veggie casserole, and fried pork chops. I'm so glad they both were a big hit. I'll have to keep this combo coming so he keeps getting his needed veggie nutrition!

So for those of you who aren't big veggie fans, but love a creamy, cheesy casserole, you may want to give this veggie casserole a try. It's quite yummy!

Simple Vegetable Casserole


1 bag of mixed veggies (I use brocoli, cauliflower, carrots, and peas)
1 can of cream of mushroom soup
1 bag of shredded cheese
5 to 10 ritz crackers (for topping)


1. Preheat oven to 350 degrees.
2. Stem veggies in pan just until slightly tender.
3. Drain veggies.
4. Combine hot veggies and cream of mushroom soup in a casserole dish until well blended.
5. Top with shredded cheese until fully covered.
6. Cover with aluminum foil and bake at 350 degrees for 20-30 minutes.
7. Remove and top with Ritz crackers (either whole or crumbled).