Crowd-pleasing Baked Chicken

This chicken dish has been a favorite in my family since as long as I can remember.  My siblings and I used to call this dish "Moisty Chicken" simply because it is just that!  As I got older and more into cooking I amended the recipe to kick up the flavor and make it slightly healthier.  This was one of the first dishes I made for my now husband when we first started dating.   It's easy to make and takes less than an hour to cook including prep!  This recipe is perfect for a weeknight dinner or in my case, first home-cooked date night dinner!  


  • 1/2c Light Mayo
  • ½ c Plain Greek yogurt
  • 2 Tbs Dijon Mustard
  • 1Tbs Horseradish
  • 3 shakes Tabasco
  • 1c Panko
  • 1c Italian Breadcrumbs
  • ¼ c Parmesan Cheese
  • 4 Chicken Breasts rinsed and patted dry
Sliced on the diagonal and served with whole wheat cous cous and steamed haricot verts. 

Sliced on the diagonal and served with whole wheat cous cous and steamed haricot verts. 


  1. Preheat the oven 350 degrees and line baking dish with aluminum foil (Non-stick and easy clean-up)
  2. Trim any fat, bone, tendons, etc. from chicken breasts. Then rinse chicken breast under cold water and thoroughly pat dry with paper towels.
  3. In a small to medium oblong dish - Mix the mayonnaise, greek yogurt, Dijon mustard, horseradish and Tobasco and set aside
  4. In a separate small to medium sized dish – mix together panko, Italian breadcrumbs and parmesan cheese.
  5. Dip and coat your chicken in the wet mixture and then transfer to your dry mixture and generously coat.  Once coated in dry mixture, transfer to your aluminum foil lined baking dish. 
  6. Repeat Process for remaining breasts and then cook in 350 degree oven for about 35min
  7. Once your chicken has reached an internal temperature of 170 degrees (meat should be opaque in the center and feel firm throughout), remove from the oven and allow chicken to rest for 10 minutes.
  8. Slice on the diagonal, garnish with fresh chopped Italian parsley and serve over a bed of wild rice pilaf.

Weeknight Meat Sauce

During the week its always tough to think of meals that are fresh, delicious and healthy for my husband. I don't cook for him all the time during the week, but on occasion I do like to surprise him with a homemade meal.  In addition to the difficulty associated with selecting an entree to cook, there's also the fact that after a long day of work its hard to come home and want to want to keep working (in the Kitchen).   All I really want to do is just veg on the couch (possibly with a glass of wine).  


This Weeknight Meatsauce Recipe is great because not only is it quick, simple, flavorful and healthy, but the whole recipe can be accomplished in less than 30 minutes! If you are looking for a practical weeknight recipe this is definitely it!


  • 1lb Ground Sirloin 85% Lean 15%Fat
  • 1 Jar of Good Tomato Sauce
  • 4 Cloves of Fresh Garlic (Minced)
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1/2 Yellow Onion Diced (fine)
  • 1/4c Parmesan Cheese
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Fresh Thyme
  • 2-3Tbs Olive Oil
  • Rotini (See Tips for Cooking Flavor-packed pasta)


  1. In a large 12" skillet heat 3 Tbs of Olive Oil on medium-high heat
  2. When the pan is hot, add the minced garlic for about a minute or two and then add the diced onion
  3. Cook down the onion (also know as "sweating" the onion) down until the color appears slightly translucent
  4. Add the Ground Sirloin, Salt and Pepper to the pan
  5. Cook the meat until brown (almost cooked through) mixing frequently with a wooden spoon or spatula so that the meat breaks down into small pieces
  6. Once the meat is almost completely cooked, turn the burner down to low and add the jar of tomato sauce and stir to combine. *Caution the heat may cause the sauce to splatter so I suggest wearing an apron or some form of protective wear for your clothes.*
  7. Add the Oregano, Fresh Thyme leaves and Parmesan Cheese and stir well
  8. Allow sauce to simmer on low for approximately 2-3minutes
  9. Top your favorite pasta with this sauce and garnish with more parmesan cheese and fresh basil 

Chipotle Black Bean Chili

This recipe came to be out of sheer luck one night.  However, before I tell you how this recipe came to be, you should know that during the winter I don't necessarily exist off of Whole Food's Adobo Black Bean Soup, but I do have that soup quite frequently.  It's a delicious soup and I highly recommend trying it if you ever have the chance.

Back to the creation of this recipe--  I came home after work, realized I was out of Black Bean Adobo Soup (gasp) and didn't know what to make for dinner.  Surely there was something in my pantry that I could whip together?  I looked in my fridge and noticed I had a green pepper.  Great, I can do something with that…but what?  I really just wanted Black Bean Adobo soup, which lead me to check my pantry where I realized that I had a can of Black Beans.  The recipe started to take shape from there and I ended up with a dish that has become a new winter staple.  I still love that Black Bean Adobo Soup, but this Chipotle Black Bean Chili is definitely a great homemade version. 


  • 3Tbs Olive Oil
  • 4-5 Cloves of Fresh Garlic Minced
  • 1 Yellow Onion Diced
  • 1 Green Bell Pepper Diced
  • 1/4c Vegetable Broth
  • 1 Can Black Beans
  • 2Tbs Red Wine Vinegar
  • 3 tsp Chili Powder
  • 1 ½ tsp Smokey Paprika
  • 1 tsp Cumin
  • ½ tsp Freshly Ground Black Pepper
  • 1 Diced Chipotle Chili in Adobo de-seeded and finely diced (if desired for extra heat)
  • Salt to taste


  1. In a 12" sauté pan, heat oil over medium high heat
  2. Add Garlic and let cook for about a minute  (while continuously stirring)
  3. Add diced onion and diced pepper to pan, stir to incorporate
  4. Let the veggies cook for about 3 minutes, then add the Vegetable Broth
  5. Stir ingredients intermittently and cook veggies until peppers are soft and onions are translucent
  6. Add Black Beans, Vinegar, Pepper, Smokey Paprika and Cumin.  Stir until all ingredients have been incorporated and let simmer for approximately 4-5 minutes.
  7. Once simmered, turn off heat.  Let cool slightly and add salt to taste and diced chili (if desired) .
  8. Serve alone or on a bed of red quinoa with Smokey Paprika & Chili Greek Yogurt Garnish.

Smokey Paprika & Chili Greek Yogurt Garnish

  • 1 Pint Greek Yogurt (I like 0% Fat Greek Yogurt)
  • 2tsp Smokey Paprika
  • 1/4tsp Cumin
  • 1-2 de-seeded and diced Chili(es) in Adobo


Combine Paprika, Cumin and Chilies into the container of Greek Yogurt and stir until everything has been incorporated.