Chicken and Veggie Parmesan Skillet

I can’t believe I forgot to post this last night! This one was so fresh… and the veggies added a nice crunch! We did eat a bit later last night though.
This one took me about 20 minutes. It’s quick, easy, low carb (unless you have bread as a side like I did… haha) fresh and summery! Perfect quick dish on a weeknight!
My mom had my daughter last night, so I had just my son when I was making dinner. Isn’t it strange how when you go from 2 kids (or however many you have) to 1 less… the world suddenly seems so easy? Everything is simple all of a sudden . Butterflies are everywhere, birds are chirping, you can smell the roses… lol. But seriously. I sat and talked with him and had time to give him my full attention… and he LOVED IT! I’ve gotta do that more. Have focused one on one time with each of them. They just BLOOM (only term that seemed to properly describe it) in that time. I learn new stuff about them, they talk and just snuggle into me. I cherished it. 🙂
Ok, back to food.



1/2 tsp garlic, minced
2 TB olive oil
1/4 cup fresh lemon juice
Zest of 1 lemon (about 1 TB)
6 chicken tenderloins (or 3 chicken breasts)
Salt and pepper to taste
1/2 tsp dried oregano
Dash cayenne pepper powder
1/4 cup white wine (or chicken broth)
2 TB butter
1/4 cup chopped onion
3 sweet mini peppers chopped
1/2 cup frozen broccoli florets
1 cup frozen veggies: carrots, green beans, etc. Your choice
3 tbsp grated Parmesan cheese



1. Cook garlic, carrots and onions in a large skillet over medium heat for 1 to 2 minutes. Add chicken, salt and pepper, oregano, cayenne powder and lemon juice and the black pepper; cook 4 to 5 minutes on each side or until chicken is done (165º F.).

2. Add in the vegetables and white wine (or chicken broth) and butter; cook 2 to 3 minutes or until heated through, stirring occasionally.

3. Sprinkle generously with the Parmesan cheese.

Serve! This makes 3 – 4 servings depending on the size of serving you take. I served it with a couple of slices of bread. You can do quinoa, pasta, or some fruit! Totally up to you! This one was amazing!



And now, for the quote of the day:




Roasted Vegetables – more filling than you’d think!

Do you like the smell of things baking in the oven? Do you like to eat the things baking in the oven? Do you ever wish something healthy could smell good, and then you could eat it without guilt or regret?? 😉 The other day, for lunch, I was not sure what to eat. I was needing something without any processed carbs, but not sure what to do. I knew I had a bunch of fresh vegetables and trying to think that to do with them. Then, I thought… why not oven roast them all together!!

So, I did! I cut them all up, drizzled some stuff over top, sprinkled some seasonings and voila! DELISH! I had planned on eating something a long with it to fill me up, but actually found it completely unnecessary. It was so satisfying and filling! Now, I probably did have a pretty large serving, more than most would have if used as a side dish… but it’s vegetables! Can’t go wrong!

Try this one as a side dish, or a main dish, or roast ahead of time and take bits out for a snack during the day to munch on!!!


Makes 4 large servings or 6-8 small servings


1 LARGE sweet potato – peeled and cut up into bite size pieces (about 1 inch pieces)
1 large zucchini cut into slices and then cut those in half
2-3 large carrots – peeled, rinsed and chopped
3-4 sweet mini peppers cut into large bit size pieces
1 large yellow summer squash sliced and then halved
2-3 TB extra virgin olive oil
3 TB butter (optional)
1/2 tsp garlic powder
2 tsp Mrs. Dash or Trader Joes 21 seasoning salute
2 TB parmesan cheese (grated or shredded)
salt to taste



Pre-heat your oven to 400 degrees. Chop your veggies and put onto a foil lined baking sheet. Drizzle with olive oil and sprinkle with the seasonings and stir to coat evenly. Add bits of butter sporadically over the top of the veggies. Place into oven and bake for 20 minutes, and stir around. Place back into oven and bake for and additional 20 to 25 minutes until the potatoes and carrots are tender. Sprinkle cheese over top and serve! ENJOY!!!!


And now, for the quote of the day:


Whole Grain Southwest Quinoa Bowl with a Fried Egg!

So I feel like I’ve been putting on here that I’m TIRED a lot lately.  Guess what?! Today, I’m NOT! Woohoo! We actually had a great day! I would attribute it to spending a majority of our day outside. We did school EARLY and then just spent the rest of the time outside (except for during naptime). We even had some dog training for our dog Duke, outside! It was quite marvelous! It’s so nice that it’s not yet a sauna outside, so we can still enjoy it! And, I straightened my curly hair for one possible last hurrah! Because, once it turns to a sauna outside, my curly hair returns within minutes of stepping outside! HA!

A couple of things about today’s recipe.

1. I use sweet mini-peppers a lot. I use them because I like the different colors in 1 bag. I also like that I don’t have to cut open a full bell pepper and then try to save it and hope that it doesn’t dry out. So, I like the sweet mini peppers as snacks, and the fact that I can grab a few to put in my dishes without worrying about part of them drying out! They stay fresh for a long time too!
2. When I only use 1/2 an onion, I DO NOT put the other half back in the fridge. I was recently informed that they absorb sickness and germs and bad things… and can actually make you sick if you do that! I RARELY use an entire onion when I cook something. I like onions, but I don’t want an overload. So, I slice the rest of them, put them in a freezer baggie and put them in the freezer. That way, they stay fresh and I can grab just the amount that I want to put in each dish and they stay FRESH!!!!
3. I almost always use the rice cooker for quinoa and rice. It’s sooo much easier! Very “mindless” which is perfect when I’m doing so much other stuff to prep, etc. Set it and forget it!

And now, the recipe!


for 3-4 servings:
  • 1/2 cup of quinoa
  • 1 cups of water
  • 1 tsp flax meal (if you have and so desire)
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • ½ teaspoon of cracked pepper
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 3-4 mini sweet peppers diced
  • 1 1/2 cups whole kernel sweet corn (frozen, fresh or canned)
  • ½ yellow onion, diced (about 1/2 cup)
  • handful of grape tomatoes
  • 1/2 tsp chili powder
  • dash cayenne powder
  • 1/4 tsp cumin
  • ½ teaspoon of smoked paprika
  • 1/2 tsp oregano
  • 1/2 cup fire roasted diced tomatoes with green chilis (like rotel) from the can
  • 1 tablespoon of fresh lime juice
  • 4 eggs, fried/over easy (1 egg per serving)
  • 2 avocado, sliced
  • fresh cilantro (garnish)
  • fresh lime zest and juice of 1 lime to top
  • sour cream or shredded cheddar if desired for topping


  1. Put olive oil in a non-stick skillet
  2. Start quinoa in the rice cooker, or on stove top – following directions on bag (RINSE QUINOA)
  3. Cut up vegetables
  4. Place squash, zucchini, minni peppers, onion, tomatoes, corn, salt, and pepper into the skillet. Toss to coat.
  5. Season with the dry spices (paprika, cayenne, chili powder, cumin, oregano and lime zest). Add the 1/2 cup of Rotel or similar.
  6. Sautee veggies in sauce pan until the zucchini is tender, but still firm. Squeeze lime juice over vegetables just before you server.
  7. Fluff quinoa with a fork and serve with the vegetables.
  8. Pan fry four eggs
  9. Serve egg on top of quinoa with avocado slices and fresh cilantro. Also, try shredded cheese or sour cream!


This one was filling, healthy, and one that you don’t feel guilty after eating! You got your protein, your whole grains AND your veggies! Definitely give this one a try!

And now, for the quote of the day: 🙂


Pasta Primavera

Today everyone wanted leftovers… taco leftovers that is, except for me. I wanted my favorite pasta… and since I have decided to only eat bread or pasta like carbs at dinner time, I was CRAVING those carbs! So, I made this!



8-10 baby carrots cut into thin strips
1 large zucchini, cut into bite size pieces
1 yellow squash, cut into bite size pieces
1 onion sweet yellow onion thinly sliced
4 sweet mini peppers cut into thin strip (remove pith and seeds)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 tsp dried Italian Seasoning
1 tsp lemon zest
1 TB lemon juice
1 TB butter
1/2 tsp garlic powder
1/2 pound small pasta – I used egg noodles – you can use farfalle, or fusilli
Optional: grape tomatoes or sun-dried tomatoes
1/2 cup grated Parmesan


Preheat the oven to 425 degrees F.

In a cake pan, or baking sheet toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, and set aside in serving bowl with the 1 TB of butter stirred in to prevent sticking.

Toss the pasta with the vegetable mixture in a large bowl to combine. If desired, add tomatoes. Add lemon juice and zest at this time to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.


This one hit the SPOT! Lower in calories, a ton if veggies, and just enough pasta to curb that craving. DELISH!

And now… my ongoing problem where I’m the only person who knows where anything is deserves this quote:


Vegetable Tian

Do you have a threenager? Because I do… I have one that’s seriously kind of exhausting. We didn’t experience the “terrible twos” with either kid… but age three with a little boy is way different than what I expected. All if my friends with little boys warned me… they told me it’s a VERY MEMORABLE stage…. but I was not prepared for the exhaustion. The decision to be consistent and follow through no matter how tired I was and how badly I wanted to give in. There are tests all day long. All day. And right now, he FINALLY laid down for his nap. Finally. After over an hour and a have and me having to go in there with consequences two times.
You know what though? I dearly love him. My heart melts when he looks at me and says “I wuv you mommy, so much!”. He can turn me to absolute mush if I’m not careful! God gave us children that are precious and adorable… with a sin nature, but quite moldable! But oh… these times of molding! I can’t imagine how God must feel! Ha!
Sorry, off on a tangent.

And…. I must have been tired when I edited these pictures I must have been REALLY tired. I put the wrong name of the blog on the pictures! HAHAHAHAHA! And you know what? I’m too tired to change it. Giggle about it in my honor. 🙂
Last night I needed vegetables. I’m on this “need less sugar and carbs in my life because I have a problem” kick. I know when I start slipping. So… veggies for the main course tonight! A vegetable Tian! Most tians have tomatoes, but mine does not for 2 reasons… 1. I didn’t have any. 2. I, sadly, do not care for tomatoes. I’m weird. That’s all I can say. 🙂



2 Tbsp olive oil
1/2 medium yellow sweet onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium yukon gold potato
1 tsp dried thyme
to taste salt & pepper
1/2 tsp garlic powder
1/2 tsp oregano
4 sweet mini peppers sliced
1/2 cup shredded cheese



Preheat the oven to 400 degrees. Finely dice the onion. Saute in a skillet with olive oil until softened (about five minutes).
While the onion is sauteing, thinly slice the rest of the vegetables.
Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, garlic powder, oregano and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.


Serve and enjoy!

This was incredibly easy, and incredibly delicious! Make sure that you cut the potatoes quite thin and all the same size! You can even use a mandolin if you have one!
Another topping idea is also a balsamic glaze! I’m gonna try it the next time I make this one!

And now, for the quote of the day… something I have learned in the past and am currently putting into practice: