Baked Chicken Parmesan & “Pasta”

Chicken parmesan with a twist! Chicken Parmesan 1
After eating all the lovely carbs lately, I’ve been feeling a little guilty. I don’t however want to deprive my son of a food group, so I created this happy medium This dish is a marriage between two worlds, pasta and veggie. It includes a  spiralized zucchini mixed in with spaghetti, and also chopped spinach on top.


  • 4 chicken breasts (cut in half to make 8)
  • 1 C. breadcrumbs
  • 1/2 C. grated parmesan cheese
  • 1 tsp paprika (reduce if you like)
  • 1/4 tsp italian seasoning
  • 1 zucchini
  • 1/2 pound spaghetti
  • 1 C. marinara sauce (home made or store bought)
  • 1/2 C. shredded mozzarella cheese
  • 2 tbs olive oil
  • Olive oil spray

1. Preheat oven to 450F

2. In a bowl mix breadcrumbs, parmesan cheese, paprika, and italian seasoning

3. Cut chicken breasts in half to make thinner slices

4. Brush olive oil on each chicken breast on both sides

5. Dip chicken breast in bread crumbs mixture until fully coated

6. Spray cooking oil on a baking sheet and add coated chicken breast on sheet. Spray a little oil on top.

7. Bake for about 15- 20 minutes, then flip over for another 5 minutes

8. Top with marinara sauce and mozzarella cheese and bake again for 1 minute until cheese melts.

9. Spiralize zucchini (I use this one –> Spiralizer) and cook spaghetti per box directions

10. Combine zucchini and spaghetti (You can also saute the zucchini in a little butter if desired for a few minutes).

10. Serve chicken on top of combination zoodles and spaghetti. Mix in marinara sauce in pasta and add chopped spinach (optional)

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!


Homemade Chicken Nuggets

Every time I buy a rotisserie chicken, we can’t seem to ever finish it. Chicken Nuggets IGYes, I can place it in the refrigerator overnight and eat it again the next day, but it never tastes the same. Here’s an easy and great way to use up that chicken.


  • 1 cooked chicken breast (about 5 oz)
  • 1 egg
  • Breadcrumbs for coating
  • 21 seasoning salute, or dash of onion and garlic powder
  • Salt and pepper to taste
  1. Preheat oven to 400f
  2. In a blender add chicken, eggs, and seasonings
  3. Blend until well incorporated, but not too pasty
  4. Form into a ball and dip in breadcrumbs
  5. Use a cookie cutter if desired to make shapes (not neccessary)
  6. On a greased baking sheet, bake at 400f for 10 minutes

Recipe adapted from Super Healthy Kids

Spinach Cheesy Muffins

This is my all time favorite savory muffin recipe.  Spinach Cheese MuffinsIt’s packed with nutrients including vitamins from spinach, cheese, and egg. It’s also freezable and makes a great side dish or breakfast option. Trust me, this will be a family favorite!


  • 1 1/2 C. Flour
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 1 1/2 tbs sugar
  • 1 C. chopped fresh spinach
  • 3 cups grated cheddar cheese
  • 1 cup milk
  • 1 egg
  • 1/2 stick of melted unsalted butter


1. Preheat oven to 375F

2. In a bowl, mix first 6 ingredients until well combined (flour, sugar, baking powder, salt, chopped spinach, and cheese).

2. In another bowl, mix milk, egg, and melted butter

3. Mix cheese mixture with milk mixture (bowl 1 + bowl 2) until well combined

4. Grease a muffin tin or use cupcake liners. Fill muffin tin about 3/4 of the way (enough to leave for rising)

5. Bake at 375 for 20-25 min, or until toothpick comes out clean


Korean Beef Tacos

I think by now you know I love Asian food. Korean Beef TacosHere’s a great taco dish with a twist.


  • 1 cup beef broth
  • 1/2 cup low sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoons freshly grated ginger
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 pound boneless beef chuck roast
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 1/2 cup kale salad and/or broccoli salad for topping
  • Tortillas


  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, onion powder and white pepper.
  • Place beef into a slow cooker. Stir in beef broth mixture until well incorporated.
  • Cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  • Shred beef and assemble tacos

To make smaller mini tortillas, place tortilla on a flat surface. Use a glass to stencil out small circles. You can use a knife but a pizza cutter is easier.

This recipe is from Damn Delicious’s Slow Cooker Korean Beef, with some changes

Broccoli Cheese “Meatballs”

Here’s a fast way to get the veggies in!  Broccoli Cheese Balls
You’ll also get a yummy surprise in each vegetarian “meatball.”

  • 1 cup broccoli
  • 1/2 cup butter nut squash (chopped)
  • 1/2  cup bread crumbs
  • 1 egg
  • String cheese – cut into 1/2 inch
  • Salt and pepper to taste
  • A few dashes of 21 Seasoning Salute or you can use a dash of garlic and onion powder (to taste)
  • Olive Oil for cooking
  1. Steam broccoli in steamer or you can use the Beaba (it steams and purees)
  2. Add bread crumbs, egg, and seasonings
  3. Blend
  4. Using a cookie cutter or spoon place a scoop on your hand. Add cut string cheese in the middle and form into a ball.
  5. Form several balls and place on a plate.
  6. In a pan, cook in olive oil on medium until brown

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

Banana Fritters

I have the greatest sweet tooth. After a meal, I need something sweet. Banana FrittersMost times a piece of fruit will satisfy my craving, but sometimes I need more. This my friends is a recipe I made twice in one night. So save the extra dish washing and just double the recipe. You won’t be sorry.


  • 2 ripe bananas
  • 2 tbs warm honey
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 c. almond meal
  • 1/4 c. crushed walnuts
  • 1/4 c. shredded coconut (optional)


1. Preheat oven to 375f

2. Cut your bananas in about 2 inch pieces.

3. In a bowl, combine vanilla extract, cinnamon, and almond meal

4. Roll your banana pieces around in your warm honey first, then your almond meal mixture, then your crushed walnuts

5. Line baking sheet with parchment paper

6. Spray baking sheet with non stick cooking spray like olive oil or coconut oil

7. Place coated banana pieces on baking sheet and bake for 10-15 minutes

This is my friend Neurotic Mommy’s recipe showcased with my video.


Easy Toddler Meals 30K Giveaway Winners

First of, thanks so much for following me. It brings me great joy to give back to you through giveaways. As usual, I entered all the names on a random name generator, I think i will have to use rafflecopter next time.  It took me a long time!

Without further a do. Here are the winners. Congratulations! Please send me an email at with your name profile name and address. If I don’t hear from you in 24 hours I’ll have to run the generator again.

Thank you!

Lil Chomps – amsteepheeenson

Mama Said Tees – Hbudde_09

Bannor toys – Ac9393

EZPZ Mat – angelrain11

EZPZ Mat Review

Mealtime is fun, but often times it can get messy. EZPZ Mat StockLets face it, toddlers have a good old-time throwing food everywhere. While there is no great invention to prevent food from flying, there’s an ingenious one that stops plates from hitting the floor. The EZPZ Mat is such a game changer!

We bought the mat when my son was 10 months old. We use it at home and we’ve even brought it out to restaurants. EZPZHe’s even tried to bite it off with no success. Look to your right. Simply put, it’s easy peasy. Pun intended. It sticks to a table and doesn’t move. It really does make meal time easier.

You can buy it here: EZPZ Happy Mat or Snack Mat 

Here’s why you should buy it:

  • The placemat suctions to the table to prevent tipping and tossing
  • It’s a plate and a placemat all in one!
  • Easy to clean with warm soapy water or in the dishwasher
  • FDA approved 100% silicone; BPA, PVC, lead and phthalate free

The placemat costs more than your average plate, at $24.99, but it’s well worth it. It will last a long time since it’s made out of silicone. It will also save you money from chiropractor bills, since you’ll be bending over less to pick up those crumbs and plates on the floor. Ok, that might be a stretch, I just want to keep you entertained. Kidding.

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!


Blooming Pizza

This is a variation of my blooming spinach recipe.

Blooming PizzaIt tastes absolutely delicious! I usually add melted butter, but I’ve tried it without when in a rush.  It’s getting a little harder to cook with my toddler these days. Also, if you don’t like sourdough, you can find bread that has a harder crust, but soft on the inside.

Without further ado, here it is. Enjoy!


  • 1 Unsliced Sourdough Bread Round
  • 15 Pepperoni slices (more or less if you want)
  • 8 tbs melted butter (optional)
  • 10 oz sliced mozzarella cheese

1. Preheat oven at 350f

2. Using a knife, cut sourdough bread lengthwise (see video).

3.Fill each slit with cheese and pepperoni

4. Cut widthwise cutting through pepperoni and cheese. This make it easier to eat later.

3. In a bowl, melt butter and pour on top of the bread.

6. Place foil on baking sheet. Use another piece of foil to cover bread. Bake covered at  350f for 15 minutes.

7. Uncover, and bake again for about 6-7 minutes or until cheese melts.

Serve with your favorite pizza or marinara sauce


Krispie Fish Sticks

If there are nuggetarians,  there are bound to be fish sticktarians Fish Sticks(I love how my spell check on my computer flagged it down right away 😉 If you don’t know what I mean, it’s just my fake term for those who eat chicken nuggets or fish sticks all the time. While there are some good store bought brands out there, you can also make it yourself.

Here’s a great recipe from Annabel Karmel.

Prep20 minutes
Cook3-4 minutes
Best for
Suitable for freezing


  • 1/2 pound skinless sole or plaice fillets, (I’ve used swai)
  • 1 1/2 C. Rice Krispies
  • 3 tbsp freshly grated Parmesan
  • ¼ tsp paprika
  • 1 tsp sesame seeds (optional)
  • 1 egg
  • 2 tbsp plain flour
  • 2–3 tbsp sunflower oil or canola oil for frying
  • Salt and pepper, to season


Lemon mayo dip

  • 2 tbsp mayonnaise
  • 2 tbsp Greek yoghurt
  • 1 tsp lemon juice
  • A pinch of salt to season (optional)

Conversion chart


  1. Cut the fish into little finger-sized pieces. Cover and set aside in the fridge.
  2. Put the Rice Krispies, Parmesan and paprika in a food processor, and whiz to fine crumbs. Transfer to a plate and stir in salt and pepper to taste and the sesame seeds (if using).
  3. Beat the egg in a bowl with a pinch of salt. Spread the flour out on a separate plate.
  4. Toss three or four of the fish pieces in the flour, then dunk in the egg, and roll in the Krispie crumbs until well coated. Sit on a clean plate and continue with remaining fish.
  5. Cook or freeze immediately. To freeze, lay the uncooked fish fingers on a baking sheet lined with cling film. Cover with cling film and freeze around 2 hours, until firm. Transfer to re-sealable plastic bags and cook as above, direct from frozen (the cooking time is the same). Not suitable for reheating.
  6. To cook, heat the oil in a large frying pan and add the fish fingers. Fry for 1½ –2 minutes each side, until golden and cooked through. Transfer to a plate lined with kitchen paper and cool slightly before serving.
  7. To make the dip, mix all of the ingredients together in a small bowl. If you like, you can season the dip to taste with a pinch of salt.


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