Last Nights Dinner

I thought I would share a few things we made 
for dinner last night 
We had Aimee's baked chicken from All recipes
Broccoli Bacon salad
Smashed cauliflower with yams

We really liked all of it.  The smashed cauliflower was
really improved by adding a half of a yam. I changed up
a traditional broccoli salad with sunflower seeds instead
of peanuts. Check out the recipes below sorry I only have a
picture of the chicken.

Aimee's Baked chicken Aimee's Quick Chicken Recipe
4 chicken breasts      1/4 cup bacon bits
4 oz. Dijon mustard    1/2 cup parmesan cheese
1/4 cup teriyaki sauce
Preheat oven 400 degrees. Place chicken in oven proof pan. 
Slather mustard evenly over chicken, then pour teriyaki sauce
evenly over all. Sprinkle with bacon bits, then cover with cheese. Bake at 400 degrees for 30 min.
Broccoli Salad
3 cups chopped broccoli(I like to blanch it for like 1 minute)
1/4 cup chopped purple onion
1/3 cup sunflower seeds or peanuts
1/2 cup bacon bits or more if you like
1/2 cup chopped red bell pepper
dressing-1/4 cup light mayo, 1tsp splenda or sugar, s&p to taste 
2-3Tbls red wine vinegar mix and pour over salad good to let it
hang out for a half an hour or so before eaten.
Smashed Cauliflowered Yams
Steam half a head of cauliflower or whole if you want I used
the orange colored cauliflower.
Bake a yam or sweet potato if your going to turn the oven on
you might as well bake a few and use them later.
Just put the cauliflower and yam in the food processor with a 
little butter s&p. I wanted to loosen mine up so I added a little
coconut milk I had in the fridge you could use sour cream, cream,
yogurt or milk. Mia thought it was really really good. Jess would've liked it to.



Shredded Brussel Sprouts salad

Found this interesting twist on brussel sprouts today. Yes on Pinterest
First you shred the sprouts which I found the easiest using a food processor
with the shredder disc.  You add the vinaigrette type dressing, nuts and
I added parmesan cheese. I think you could add bacon bits also.
I liked it, the girls were like its not bad.  It was different way of mixing it up
and doing something different with them.

1 LB. Brussel Sprouts shredded
2TBL. wholegrain mustard
4TBL. fresh lemon juice
1/2 cup extra virgin olive oil
Kosher salt and fresh ground pepper
1/2 cup shelled walnuts chopped(I had pecans so I used them)
1/4 cup shredded parmesan cheese

Shred Brussel sprouts, whisk dressing season to taste, top with nuts and cheese.
I added the dressing about an hour before so it could marinate and soften up the

Low Carb Pancakes

Almond Flour (Extra Fluffy) Pancakes

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The other night I wanted something different I went on Our Best Bites and found
these Grilled Chicken and Veggie skewers.  We don't have a grill so I put them
 in the oven and baked them then finished them on my stove top grill pan.
They were good and satisfied that grilled chicken crave.  The family liked the change up.
Its nice to have a husband and 2 girls that will eat what I decide I want to eat.
Hmmm would be nice to have food placed in front of you for dinner each night, oh the
excitement to see what the mom  has cooked up each night.  Yah, well sometimes its
not all that great and they wonder what I've been doing all day:)
Stuff you know I got stuff to do too:)


They will smell fantastic–the smell and flavor, strangely, is actually very reminiscent of Churrascorestaurants like Tucano’s or Rodizio grill. Pop off one of those GLORIOUS mushrooms as soon as they’re cool enough to handle and serve with some cubed watermelon and Brazilian Lemonade for a fabulous summer feast!

Grilled Chicken and Veggie Skewers1 lb. chicken breasts, cut into small, bite-sized pieces
1 each yellow and green zucchini squash, cut in half (if large) and sliced
8 oz. small whole mushrooms, stems removed
1 red, yellow, or orange bell pepper (or combo of 2 or more), chopped into bite-sized pieces
1 small red onion, carefully cut into bite-sized chunks (try to keep as much of the pieces in tact as possible, but don’t stress it if they start to fall apart)
Sweet cherry tomatoes
1 recipe of Zesty Italian Dressing (below) or 1 bottle of Berenstein’s Italian Dressing
Prepare Zesty Italian Dressing:
1/4 c. white vinegar
1/4 c. lemon juice
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. seasoning salt
1/2 tsp. red pepper flakes (this really doesn’t add much heat; it’s better with it!)
1/4 tsp. black pepper
4 cloves garlic
1 c. canola oil
1/3 c. Parmesan cheese (either fresh or from a can)
3/4 tsp. Italian seasoning (add more if needed)
In a blender, combine vinegar, lemon juice, sugar, mustard, salt, seasoning salt, black pepper, garlic, and red pepper flakes. Blend. While blender is running, slowly add oil in a steady stream. Turn off blender and add Italian seasoning and Parmesan cheese. Pulse blender 2-3 times to combine herbs and cheese. Remove 1/2 c. of dressing for basting during grilling and set aside.
Place cut-up chicken in a shallow dish and pour a little less than half of the remaining dressing over the chicken. Place in refrigerator for 2-3 hours or until ready to use.
Place chopped veggies in a dish (a 9×13 pan works great) and pour remaining dressing (except for reserved 1/2 c.) over the veggies. Toss gently to combine. Set aside.
If using bamboo skewers, soak in water for about 30 minutes.
When chicken is done marinating, skewer veggies and chicken (you’ll have far more veggies than chicken, so keep that in mind when assembling your skewers; I use about 3 pieces of chicken per skewer, but as many vegetables as I can get on there).
Preheat grill and then cook skewers for about 10-12 minutes over medium heat until chicken is cooked through and veggies are tender-crisp, turning at least once.

Our Best Bites is awesome place to go thank-you 


The secret of a salad lies in its dressing, when freshly made,provides a memorable flavor. The following are a few 
of my favorites. Fresh squeezed juices are the best!


1/3 cup seasoned rice wine vinegar
1/4 cup fresh lime juice(2-limes)
1-2 cloves garlic, grated
2 tsp pureed chipotle chiles in adobo sauce
look for canned chiles(smoked dried jalapenos)
packed in adobo sauce in the mexican food section
2TBL honey(you can use splenda or omit if you want)
1/2tsp kosher salt
3/4 c canola oil
1 cup chopped fresh cilantro stems and leaves

mix together stream oil in add cilantro and pulse 
to combine. Taste and adjust seasoning 

We like to use this as dressing for salads, lettuce or
tortilla wraps with chicken and veggies

adapted from Cook's Illustrated


1/2 cup canola oil
3TBL smooth peanut butter(I use whatever I have)
1/2 cup fresh lime juice 3-4 limes
2TBL water
3 cloves garlic grated
2 tsp. grated fresh ginger
2TBL brown sugar(you can use splenda brown sugar)
1 1/2 tsp hot red pepper flakes
(I've left out the pepper flakes and added a jalapeno with
seeds and membrane removed depending on the heat you like.

combine in a blender till smooth. put in a container can be 
made ahead of time, whisk to recombine before using.

We use to put this on pasta and add chicken, broccoli, 
green onions and have it as salad.  I'm thinking about 
trying it with spaghetti squash. You could add cucumbers, carrots, green onions and cilantro, tossed with chicken 
and cilantro. Serve over salad greens
adapted from America's Test Kitchen


3 TBLS veg oil 
3 TBLS olive oil
1/4 c cilantro
2TBLS lime juice
2 cloves garlic
1 tsp sugar
2 TBL vinegar
1 small jalapeno(seeded and deveined depending on 
heat preference)

Mix in blender to combine.


1 PKG. ranch dressing 
1 cup buttermilk
1 cup mayo
2 tomatillos
2 cloves garlic
1/2 bunch cilantro
1/4 cup fresh lime juice
1 small jalapeno

Mix in blender till creamy.  If you don't have tomatillos
you can just leave them out.


1/4 cup sugar (give or take on amount can substitute splenda)
1 tsp. dry mustard
1 tsp. salt
1/3 c. cider vinegar
3/4 c. oil
1TBL. finely chopped or grated onion
1TBL poppy seeds

Put in bowl and whisk or shake in a jar.
Good with greens apples, pears, mandarin oranges, almonds 
or walnuts