I’m back – have you all missed me? Have you been wondering if I fell off the face of the Earth? I didn’t fall off the face of the Earth but I did take a dream vacation to Greece. My husband and I spent 11 glorious days in Italy and cruising the Mediterranean into Greece. It was so relaxing and just what we needed. When we came home, I immediately started a new job – so you can say things have been a bit crazy.
Read moreCaprese Baked Chicken
A few weeks ago I decided to revisit an old recipe that I had made for my husband years ago. Chicken can get pretty boring, so I came up with the recipe to spice things up. Summer is the perfect time to make this recipe because basil is in season and it's so light and refreshing. Every year I grow basil from seed in my windowsill and it is honestly one of my favorite herbs because it's so versatile.
Read moreBlueberry Almond Overnight Oats
Are you tired over the overnight oat recipes? I really hope not. Because I can guarantee as the weather turns colder, you will be seeing more of these -- possibly with a pumpkin or cinnamon spice flavor. Hint, hint.
I recently switched jobs and I now work at a community college as an instructor. So, I haven't been able to say this in years, but, it's time to go back to school! With going back to school means that I have to get up earlier to fit my workout in before class. And with getting up earlier means tiredness, crankiness, and possibly a bit of laziness. Laziness only in regards to cooking myself a breakfast.
Read moreGreek Quinoa Salad
This light recipe is just perfect for the incredibly hot and humid August we have been having in Ohio. If you didn’t know this about me, I hate the heat. I would rather be cold any day of the week. If I had to rank my preference for the seasons it would be 1) Fall 2) Winter 3) Spring 4) Summer. I really can’t stand summer.
Read moreEgg Salad Sandwiches
Eggs are such an easy and great protein option. Eggs are also pretty controversial, mostly due to their cholesterol content and their possible link to heart disease. Eggs are not only made up of cholesterol, people! They contain high-quality protein and many other essential nutrients.
Read morePreztel Encrusted Mustard Chicken
My husband loves salty snacks. Give him pretzels, crackers, or tortilla chips and he is a happy man. I also recently discovered that he loves pretzels & mustard. Coincidentally enough, I love easy recipes, so I thought why not combine those things. This recipe requires only 3 ingredients, but it is probably something that you have never thought to combine.
When baking this recipe, place the chicken on a cooling rack. A chef at my previous job taught me this trick. Always bake protein on a cooling rack that has been placed on a cookie sheet lined with foil. Of course it makes for super easy clean up, but it also helps the air circulate under the protein so it doesn't get soggy. Thanks, Chef Jim!
Ingredients
- 6 chicken tenders
- 2 cups gluten free pretzels
- 1/4 cup mustard
Directions
- Preheat the oven to 350° F
- Place the pretzels in a ziploc baggie. Crush the pretzels until they are a breadcrumb consistency. Set aside.
- Take the chicken tenders and dredge them in the mustard. Then coat each chicken tender in the pretzel breadcrumbs.
- Place them on a cooling rack that has been set on a baking sheet.
- Bake for 20 minutes until crispy.
