This was a delicious and healthy dinner! I served this over jasmine rice, but you can serve it over pasta or other rice, or anything that makes you happy! I am ready for some light fresh flavors of Spring and Summer! This was very tasty and we enjoyed it the next day for lunch as well!
INGREDIENTS
3 boneless, skinless chicken breasts
2 Tablespoons olive oil, divided
2 Tablespoons lemon juice
1/4 teaspoon garlic salt
1 teaspoon lemon pepper seasoning
1/4 cup low sodium soy sauce
4 Tablespoons teriyaki marinade sauce
1 bunch of asparagus, trimmed and sliced in one inch pieces
1 teaspoon minced garlic
Salt to taste
Pepper to taste
DIRECTIONS
Start by cutting your chicken into one inch pieces and cook the chicken in a medium size sauce pan with l tablespoon of oil and 2 tablespoons of lemon juice. Add the garlic salt and a little lemon zest if you want. Once cooked, take your chicken out of the pan and set aside. Add the cut up asparagus to the pan adding an additional 1 tablespoon of oil along with the teriyaki sauce and minced garlic. Cook asparagus on medium heat for 6 to 8 minutes. Add chicken back into the pan adding the soy sauce, salt and pepper. Let simmer for a few minutes to warm through and thicken just a bit. Serve warm over rice or pasta.
Enjoy!
With Summer approaching and wanting something that just screams Summer, I came across this recipe and could not wait to give it a try. This was tart, sweet and so delicious! I did share some of this with neighbors and co-workers and everyone said the same thing “this screams Summer”. It tasted lighter than I had expected too!! If you have a Spring or Summer get together, this is a great dish to make and the best part is that it needs to be made ahead!
INGREDIENTS
Crust
3 cups graham cracker crumbs
4 Tablespoons granulated sugar
3/4 cup of melted butter
Cheesecake
3 – 8 ounce packages of cream cheese (softened)
1 1/2 cups powdered sugar
2 cups heavy whipping cream
3/4 cup Country Time lemonade starter in the berry lemonade flavor. DO NOT DILUTE
Fresh raspberries for garnish
DIRECTIONS
Combine the graham cracker crumbs , sugar and melted butter in a bowl mixing well. Press this mixture into a 13×9 inch pan. In the bowl of a stand mixer beat the softened cream cheese and powdered sugar until light and fluffy. Pour in the heavy whipping cream, lemonade starter and beat for another 3-4 minutes. It started out very runny but will thicken. Scrape down the bowl a time or two during this process to get everything well incorporated. Once it thickens and firms up spread the mixture of top of the crust mixture and refrigerate for 4 hours before cutting. Garnish with fresh raspberries.
Enjoy!
This recipe was adapted from www.chocolatewithgrace.com
This is another Pinterest find! Some days I feel like I can get lost in that Pinterest black hole. Most of what I make from there turns out very well. This recipe is no exception and is made so simple with the Kraft caramel bits that melt so easy in the microwave! I brought some of these into work and let me tell you these did not last long. The recipe was given out after the first bite!! I will say these do take a little bit of time but are so simple!
INGREDIENTS
1 bag of Kraft Caramel Bits
2 Tablespoons of water
1 bag of Ghiradelli melting chips (I used dark chocolate)
Ritz Crackers – original
Chopped pecans
DIRECTIONS
Place the caramel bits in a microwave safe bowl with the two Tablespoons of water and melt in the microwave until the caramel is smooth. This takes about 2 minutes in my microwave. Once the caramel is melted, let it sit until it gets a little on the firm side or the caramel will just run off the cracker. Once the caramel is thick enough place a small amount of the caramel on one side of a cracker and top with a second cracker and place on a baking sheet lined with parchment paper. Continue to do this for each cracker. When you are done making the caramel crackers place the baking sheet in the fridge for about 20 minutes to firm the caramel a little more. Once they are set up, take them out of the fridge and place the chocolate melting chips in a microwave safe bowl and melt the chips in the microwave until melted and smooth. Taking one cracker at a time dip them into the melted chocolate covering the entire cracker with chocolate. Let the excess chocolate drip off the cracker and place back on the parchment paper and sprinkle with the chopped pecans. Do this for each cracker and place back into the fridge to set the chocolate, this takes about 30 minutes. Remove from fridge and store in a Ziplok bag in the fridge until ready to eat!
Enjoy!
It has been a long cold winter in New Hampshire. I am happy to say my grill is going and I am loving it!! I made these onions the other night and if you like honey mustard you are going to love this side dish! These were very good and a change of pace as I have not made anything like this before!! The one thing I will say is to slice the onions at least 1/2 inch thick as they do soften and can fall apart a little bit during the grilling process.
INGREDIENTS
1/4 cup olive oil
2 Tablespoons butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 1/2 teaspoon Worcestershire sauce
2 large vidalia onions – peeled and sliced in 1/2 inch slices
DIRECTIONS
Heat the grill to medium high heat. Whisk oil and melted butter together in a small bowl and set aside. Whisk mustard honey, Worcestershire sauce in another small bowl and set aside.
Run two metal skewers or bamboo skewers that have been soaked in water through the sides of the onion, placing skewers about an inch or so apart. Brush both sides of the onion with the oil mixture and place on the heated grill . Cook onions for about 11 minutes turning and getting char marks on both sides. During the first 3-4 minutes baste with the honey mustard sauce on both sides. You can serve any extra sauce on the side or add a little more glaze when finished grilling. Serve warm.
Enjoy!
Found on Pinterest
I know we all get tired of the same old chicken dishes but I have to say this is one of the simplest chicken dishes I have made. I was not disappointed with the flavor! I really like when everyone takes the first bite and my house is silent. I know it’s good! This is one of those dinners! I served this with rice and a salad, how simple is that?! Did I mention it’s only three ingredients? Yup! I love that too!!
INGREDIENTS
4 boneless, skinless chicken breasts
1/2 cup of packed brown sugar
1 1/2 packets of dry Italian salad dressing mix. I used Good Seasons, 0.07 ounces per pack.
DIRECTIONS
Heat your oven to 350 degrees. Mix the brown sugar and 1 1/2 packages of the dry salad dressing mix and place in a shallow pan. Coat both sides of the chicken in the dry mixture and place in an oven proof dish. When all of the chicken is coated, place in the oven and bake for 30 minutes. After the thirty minutes baste the chicken with the pan juices and bake until chicken is cooked through. My chicken took 40 minutes, but it depends on the size of your chicken pieces. Serve warm.
Enjoy!
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