Wednesday, September 26, 2012


Recently my husband and I have gotten into the routine of eating chicken most nights rather than red meat. And while he is still a big steak and potatoes kind of guy, he really has adapted to our new meal routine without much fuss. However, when you eat chicken five days a week, it becomes a real challenge to find variety in recipe options. While perusing what ingredients I had in my pantry and fridge, I decided to try and throw together a creamy sauce for on top of chicken. As with all of my recipe creations, my husband Jeremy, becomes my guinea pig taste tester. (One reason for this is because of the honest response, good or bad, that I get from him) When he tasted this dish though, he said it was awesome and requested me to make it again ASAP!  A++ for me I guess! :)  And the best part's only 265 CALORIES A SERVING!!!!

*4 boneless skinless chicken breasts
*2 tbsp. Olive Oil
*Salt & Pepper
(For the Sauce):
*1 cup of milk 
*4 oz. cream cheese (this and the milk is what makes it healthier, many cream sauces use heavy cream instead)
*1 cup parmesan cheese
*2 cloves of garlic, minced
*1 tbsp. butter (I used margarine)
*1 can of mushroom pieces

First, place chicken breasts in a ziploc bag and pound thin with the flat side of a meat tenderizer. Heat 2 tbsp. of olive oil in large skillet until nice and hot. Place chicken in skillet and brown about 5-6 minutes on each side with lid on. Making sure that the chicken is cooked completely throughout. 

At the same time, place tablespoon of butter in saucepan with the garlic. Saute the garlic for about a minute, add mushrooms. Stir.  Next, add milk, cream cheese, parmesan cheese, and parsley. Stir until smooth.  Sauce will be very thin.  Allow to cook for about 8 minutes, stirring often! Sauce will thicken slightly but not much. Turn heat off and cover. Let stand for about 3-4 minutes.  Sauce will thicken as it cools.  Spoon over chicken and serve with mashed potatoes. 

**This recipe makes 4 servings and is only 265 calories per serving!!! It takes just like a rich cream sauce but without all the extra fat and calories!! This is probably my most favorite recipe that I've come up with!

Wednesday, September 12, 2012


When it comes to dinner, I am always looking for new recipes to try that my family will love. However, there are a few recipes that my husband and I crave often. One in particular is my mother's recipe for Parmesan Breaded Pork Chops. They are super easy to make and absolutely delicious!

*Pork Chops (I like "thin cut" but if you like thicker chops then you can use those)
*Parmesan Cheese
*Miracle Whip (one of the important ingredients)
*Italian Seasoned Bread Crumbs
*Olive Oil

First, heat 3 tbsp. of olive oil in a large non stick skillet. Also, preheat oven to 425*. In a bowl, combine seasoned bread crumbs and parmesan cheese. You want to make sure that you have atleast as much parmesan cheese as bread crumbs.

Take thawed pork chops and coat each side with miracle whip. Place pork chops into parmesan/bread crumb mixture and coat both sides.

Next, place pork chops in skillet and brown each side until it's lightly golden brown. (You don't want to brown completely because they will continue to brown in the oven.) Once browned, place pork chops into a baking dish that has been sprayed with cooking spray. Place in the oven and bake for 20-25 minutes, checking to make sure that pork chops are cooked all the way through. (Thicker pork chops will take longer. Also, if pork chops were frozen like mine were, this will also alter cooking times).

These pork chops are the best I've ever had and my mother told me it's because she uses the miracle whip instead of an egg wash. The miracle whip and parmesan cheese add so much more flavor to the pork chops! I hope you all find them as yummy as my family does!