Chinese-Style Glazed Chicken Breasts

January 10, 2008April 9, 2022

Cooking Light, SEPTEMBER 2001

OMG These were soooooooooooo good! I used low sugar marmalade as the “fruit preserves” and it added just that hint of citrus that made this dish DELISH! I also added some fresh ginger, about a 1 T to the sauce. It was easy to prepare. We butterflied the chicken breasts instead of pounding them. Made it a little easier, then sauteed them in the pan, added the sauce…YUM! We served it with some basmati rice that spiked with fresh ginger. It was YUMMY!!

Knife

Cutting board

Measuring cups and spoons

Large nonstick skillet

Tongs

Wooden spoon

Louisiana Goulash

February 14, 2012April 9, 2022 Recipe Review

Louisiana Goulash COOKING LIGHT, MARCH 2004 TOTALLY did not follow the recipe on this one. Something about having to wait 45 minutes for dinner on a weeknight that I don’t like. SO, with that being said, here’s what we did. Cooked the rice separately. Sauteed the celery and…

Tropical Banana Cupcakes

April 5, 2012April 5, 2022 Recipe Review

Tropical Banana Cupcakes COASTAL LIVING, MARCH 2012 I took this idea and altered it it a bit. I reduced the fat, but I’m not sure by how much. I used Egg Beaters and ICBNB. I didn’t include the coconut and used pecans. Then I made a basic cream cheese…

Pork Chops Stuffed with Feta and Spinach

June 21, 2009April 9, 2022 Main Dish - Pork, Recipe Review, Reviews

1 Comment

Pork Chops Stuffed with Feta and Spinach recipe Cooking Light, April 2007 Yum. These were…YUM! We didn’t broil them. We pan fried them. Every time we use the broiler, the fire alarm goes off, so I try not to use it all that much. The filling was very…

Salsa Chicken Burrito Bowls

December 31, 2017November 26, 2023 Main Dish - Poultry

12 Comments

With just a few simple ingredients and just a few minutes you can have a delicious meal in the freezer ready to cook any time. Salsa Chicken Burrito Bowls are not only delicious, but super easy to cook for dinner.