Parmesan Asparagus

Ok here’s a quick side dish that will add a variety to you dinners:


1 lb Asparagus (or however much you want to eat)
1-2 Tbsp of Olive Oil
Salt & Pepper
Parmesan Cheese (I like to use the finely shredded stuff that you can just sprinkle on)

How to:

Preheat oven to 425 degrees. Wash the asparagus and cut off an inch on the bottoms. 

(Optional: Shred the sides of the asparagus to make them a little less chewy when eating.) 

Lay asparagus on baking sheet and drizzle a little bit of olive oil over them. Sprinkle salt, pepper, garlic, and Parmesan cheese on top. Use your hands and mix up the asparagus to make sure they all get coated evenly with everything.

Bake them for about 15 minutes or until they are soft enough for your liking.

This is a super easy one to pair with some chicken if you’re going for a no-carb night or if you just need to change up the veggies. Personally, I love pairing this side dish with the lasagna rolls or some lemon pepper chicken, but it tastes good with pretty much anything.

Eat well!


Lasagna Rolls

This lasagna recipe is incredibly easy and doesn’t take long to prepare! I found a recipe online and tweaked it a little bit to use what I had on hand in the kitchen, but you can find the original recipe here:


7  whole wheat lasagna noodles
15 oz part-skim ricotta cheese or cottage cheese (We used ricotta cheese this time, but next time I’m going to try cottage cheese instead!)
1 egg
1/4 cup grated Parmesan cheese
2 Tbs oregano (original recipe called for parsley instead, but I had oregano on hand)
1/2 tsp garlic (optional if you love that garlic as much as I do)
Salt & Pepper to taste
4 cups tomato sauce (I just used 4 8 oz cans and it was probably a little too much for us)
2 cups part-skim mozzarella cheese



First, cook the lasagna noodles according to the directions on the package. In a bowl, mix up the ricotta (or cottage cheese), egg, Parmesan cheese, oregano, garlic, and some salt & pepper.

Preheat the oven to 375 degrees. Spread 1 cup of the tomato sauce in the bottom of a baking dish. Lay out the cooked noodles flat on a cutting board and spread about 3 Tbs of the ricotta/cottage cheese mixture on each noodle, then spread about 2 Tbs of tomato sauce on each noodle.

Sprinkle some mozzarella cheese on each noodle and then roll ’em up and put them seam-side down in the baking dish.

Pour the remaining tomato sauce (or as much as you’d like) on top of the noodles, then sprinkle some mozzarella and Parmesan cheese on top. I just used Parmesan cheese on top as I didn’t have enough mozzarella left over.

Cover with foil and bake for 30 minutes. Then take off the foil and bake for another 20 minutes to melt the cheese on top.

Pair it with your favorite green veggie and you are good to go! (I whipped up some baked asparagus to go with the lasagna by using this quick and easy recipe: Parmesan asparagus************)

Eat well!



Almond Chicken

There’s only so many ways you can season a chicken to go with your usual brown rice before you want to run to the nearest place that serves fried chicken. So if you’re as tired of the same old chicken and rice as we are, here’s a fun meal changer for you!

This recipe has become one of my favorites, but I owe all the credit to my sweet husband. He’s the one who came up with this chicken one hungry night after work. We were so tired, but reeeeaaalllyyy didn’t want the same old seasoned salt chicken with brown rice. So he came up with this super easy, delicious chicken with the stuff we had around the kitchen that was within our meal plan guidelines.

J’s Almond Chicken

1/2 C raw almonds
1/2 tsp seasoned salt
1/2 tsp paprika
1/4 C whole wheat flour
1 egg
1 1/2 lbs raw chicken (We like using tenderloins, but you can use breasts if you cut them in half through the middle so they are thinner pieces.)

1/4 C oats (If they are whole oats, you might want to stick them in the blender for a few seconds to break them down a little smaller)

First, crush the almonds. You can do this however you’d like. J puts them in a plastic ziploc bag and pounds them with something hard in the kitchen. You can even stick them in a blender to break them up into more of an almond flour, we just like the crunchy texture better with this chicken. Then, put the crushed almonds into a bowl and add in the seasoned salt, and paprika. Really, you can add whatever spices you’d like! We put different spices in every time we’ve made it depending on our mood and it’s always come out delicious. Tonight, we were feeling the paprika!

(*If you’re wanting to use the oats, you’d just add that in with this almond mixture. We’ve made it with and without the oats and it’s great either way! Just depends on how many carbs we’re wanting for the meal.)

Put the flour into a separate bowl, then put the egg into another separate bowl and beat until the yolk is well blended.

After that, it’s super simple. Take a chicken piece, dip it into the flour on both sides, dip it into the egg on both sides, and then roll it in the almond mixture.

Then put it into a greased fry pan and cook until the chicken is completely done! Make sure to flip the chicken over so you don’t burn the almonds too bad. And don’t worry too much if the almond covering comes off, I promise it will still taste just as good. 🙂

We put this chicken with veggies and brown rice, but it goes great with whole wheat pasta as well!

I hope you like this recipe! I ask J to make it all the time. It’s quick, mixes up your chicken and rice nights, satisfies your breaded chicken craving, and adds a little protein boost to your dinner!

Eat well,

White Chicken Chili

Even though it’s 90 degrees outside, my husband and I were having the mutual craving of some delicious, warm chili this week. So I’m going to pass along my favorite chili recipe to satisfying your chili craving.

Of course, we had to make a chili that was healthy so I got this White Chicken Chili recipe from my sweet Momma and it is SO yummy.

I’m not sure where she got this recipe, but I looked up some WCC recipes on Pinterest and this I found this one that is really similar:

Anyways, here’s the recipe! Super easy and really yummy. And since I hate making a new recipe without having pictures to show me what it is supposed to look like in the end, I took some pictures to document my cooking journey. *Keep in mind- I am not a photographer by any means so I apologize for my unprofessional pictures that were taken by my wonderful iPhone. 🙂

Momma’s White Chicken Chili
Total Time: Around an hour
(it took me about 1 1/2 hours because I’m slow)

1 Tbs olive oil
1 1/2 lb raw chicken, cubed (I cut mine into 1/2 in cubes as we like it smaller)
1 small yellow onion, diced (I used a medium one and it turned out great!)
2 cloves of garlic, minced
2 cans of low sodium chicken broth
1 can of green chilies (4 oz)
1/2 tsp ground coriander
1/2 tsp oregano
1/2 tsp cumin
3/4 tsp paprika
1/4 tsp cayenne pepper
Salt & Pepper to taste
1 8 oz light cream cheese
1 can of corn (or 1 1/4 C if you use fresh or frozen corn)
2 cans of cannellini beans
1 Tbs lime juice (I used one half of a fresh lime)

1 tsp cilantro
A little shreddedcheese (We used mozzarella & colby jack, but whatever kind you like will work)
Food Should Taste Good chips

First, cube the chicken, dice the onion, and mince the garlic.


Put the olive oil, chicken, and onion into a big pot and saute it all for 6-10 minutes until the chicken isn’t pink anymore. The last minute or so, add in the garlic and saute for another minute or so. (Don’t worry about it being completely cooked yet as it will keep cooking during the whole process.)

Next, add the chicken broth, green chilies, coriander, oregano, cumin, paprika, cayenne pepper, and salt & pepper. Bring it all to a boil and then reduce heat to a simmer for 15 minutes.

Cut up the cream cheese into smaller portions and add it to the pot. Stir the mixture until the cream cheese melts. It’s okay if there are still little chunks after it melts down, it will continue melting until it mixes in entirely while you continue to cook.

Then, add the corn and 1 can + 1/4 of the second can of bean. Process the remaining 3/4 can of beans with 1/4 cup of broth from the mixture. Add processed beans to mixture and everything simmer for 15 minutes.

When it’s done simmering, add it the lime juice!

After you put the chili into bowls, you can top it off with some cheese and cilantro! We didn’t have cilantro so we just put a little sprinkle of cheese on top and it was just as delicious. If you need some more carbs, you can grab some Food Should Taste Good chips and crumble them up and add them on top of the chili or put them on the side to dip into the chili!

But with or without the chips, it’s super yummy either way. You definitely can’t go wrong with this recipe.