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Herbed Tomatoes, Chicken and Rice

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I loved this dish! It was so simple to prepare and the chicken came out so moist and tender. Delicious!


1/4 cup Light House Italian Dressing
4 small  boneless skinless chicken breast halves (1 lb.)
2 cloves garlic, minced
1 can  (28 oz.) diced tomatoes, undrained
1 cup water
2 cups  instant brown rice, uncooked
1 cup Shredded Mozzarella Cheese
1   fresh tomato, chopped
2 Tbsp. chopped cilantro

1. HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.

2. ADD canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.

3. COOK 5 min. or until chicken is done (165ºF); top with remaining ingredients.


Serves 4.



Spaghetti with Green Sauce

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This was a dish I had high hopes for, but it didn’t quite live up to my expectations. I wanted it to be creamier. I think I used too much pasta and didn’t have enough sauce. I will try this again, but will plan for more cream cheese!


1 lb. spaghetti, uncooked
1/2 cup  Zesty Italian Dressing, divided
1 small onion, chopped
1   green pepper, chopped
2 cloves garlic, chopped
6 large  romaine lettuce leaves, torn
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup  fresh cilantro
1-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. HEAT oven to 350ºF.

2. COOK spaghetti as directed on package. Meanwhile, heat 1/4 cup dressing in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Add lettuce; cook and stir 2 min. or until wilted. Transfer to blender. Add remaining dressing, cream cheese and cilantro; blend until smooth.

3. DRAIN spaghetti; place in large bowl. Add sauce; toss to coat. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with mozzarella. Cover.

4. BAKE 10 min. or until spaghetti mixture is heated through and mozzarella is melted.

Serves 8.

Creamy Chicken Pasta

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I liked the simplicity of this dish, but with the added twist of spicing up a regular old pasta meal into something more!


2 cups campanelle pasta, uncooked
1 Tbsp. olive oil
1 lb.  boneless skinless chicken breast, cut into 1-1/2 inch pieces
4 cloves garlic, chopped
1 tub  (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme
1/2 tsp. fresh thyme( 6 sprigs)

1. Cook pasta in large saucepan as directed on package.

2. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken and garlic; cook 6 to 8 min. or until chicken is done.

3. Drain pasta. Add to chicken mixture with cooking cream and thyme; stir. Cook 2 to 3 min. or until heated through, stirring frequently.


Garlic Fried Eggplant and a Giveaway!

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This recipe was so delicious and tasty!

Full disclosure: 

Frito-Lay provided me with chips and this blog post is a form of entry for their Tastes from Home with Frito-Lay contest. 

The new line of Frito-Lay chips look very tasty! I can’t wait to try the Balsamic Sweet Onion and the Honey Mustard!

This recipe reminds me of home because of the fresh eggplant that we used to grow in our garden when I was growing up. This is a simple dish that can be thrown together as a quick side dish or even used later as part of a larger main dish such as a casserole. You can also easily double or triple this recipe.

Garlic Fried Eggplant


1 egg

1 cup of Italian-style bread crumbs

1 medium eggplant (fresh from the garden would be mighty tasty!)

1 clove of garlic

3 tablespoons olive oil

1/2 tablespoon salt

Items needed:

1 medium-sized skillet

1 pair of tongs

2 small bowls


1. Cut six round slices from the eggplant and set on a paper towel. Sprinkle the slices with the salt and allow to rest for 10 minutes.

2. In a small bowl, whisk one egg.

3. In the second bowl, add the bread crumbs.

4. Mince the garlic.

5. Heat 1 tablespoon of olive oil in the skillet with the garlic.

6. Dip both sides of each eggplant piece in the egg and secondly in the bread crumbs.

7. Place all eggplant slices in the skillet and cook 3-4 minutes per side. Add the additional olive oil as needed to the skillet as the eggplant is cooking.

Total time: 15-20 minutes

Serves: 2

this is the eggplant after being cut and salted

here is the fried eggplant!




Would you like to try the Lay’s Regional Flavors potato chips? You can win a variety pack to try!

Here’s how:

To enter: Visit the Frito-Lays website and check out the new line of Regional Flavors. Then, in a comment on this post, tell me what flavor you would like to try!

You must enter by 5:00 P.M. central time on Tuesday, August 23 to be eligible. You must leave your email address or link to your blog. Winner will be contacted via email after 5:00 P.M. Tuesday, August 23. Winner will have 48 hours to respond to the giveaway or a new winner will be chosen.

Good luck!

Happy eating!

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