Category Archives: Quick meals

parmesan bake

Baked Chicken and Yellow Squash with Parmesan

This recipe is based on the parmesan chicken recipe from Simply Recipes and it has become a favorite especially with my youngest daughter who just loves yellow squash! The chicken, the carnivore dad also deemed passable for the regular menu. Me, I like it because it’s so darn easy to cook that it easily qualifies for my weekday one hour meals list. This plate definitely should have some greens on it for nutritional balance’s sake, but I kind of like the yellow color scheme on this plate, don’t you?

The baked parmesan chicken and squash were served along with baby lima beans and rice pilaf.

The thing to remember here is to first batter your yellow squash before the chicken in order to avoid cross contamination.

After you’ve battered both the yellow squash and chicken, you can bake them in the oven together for pretty much the same amount of time and you’ll have dinner on the table in no time!

Title: Parmesan Chicken Recipe by Simply Recipes

Description: This is a delicious and quick meal from Elise at Simply Recipes


  • 1 clove garlic, minced
  • 1 stick unsalted butter (1/2 cup or 1/4 pound), melted
  • 1 cup dried bread crumbs
  • 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
  • 2 Tbsp chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • A large pinch of Italian seasoning (herb mix)
  • 1/8 teaspoon ground black pepper
  • 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2×2 inches


  1. Preheat oven to 450°F. Pat the chicken pieces dry with paper towels.
  2. In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
  3. Place coated chicken pieces on to a 9×13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Rating:  ????? 1 review(s)

Copyright © .
Recipe by Simply Recipes.


The only change I made from Elise’s recipe is that I didn’t cut the thighs into pieces but rather left them whole. I extended the cooking time to 20 minutes instead of 15 just to be on the safe side and it worked out perfectly.

Print Friendly

Easy Creamy Tomato Soup

This was today’s lunch, at the request of The Clone (my youngest daughter). We still have lots of tomatoes coming in from the garden and we have a huge bowl of them on the table. We have sliced tomatoes or salsa with almost every meal and still, it seems like we’re not making a dent on the pile as more are added on every time we use some up.
creamy tomato soup
So for lunch today, we decided to make soup. This is such an easy recipe, it can be cooked in 30 minutes including prep time. There is so much flavor in the tomatoes that so little seasoning is needed. The salt I added to this was a mere dash. If you choose not to add any salt, you probably won’t even miss it. And the one cayenne pepper that was added? You can barely taste it at first but the more you eat, it gives a background heat that is almost hard to pinpoint. It was actually a nice addition. I liked it and my daughter did not even notice the spice. Or if she did, she didn’t say anything about it, so I guess that’s good!

Continue reading

Print Friendly

Wheat Spaghetti with Turnip Greens

Wheat Spaghetti with Greens

We cook a lot of pasta and noodle dishes because it’s fast and easy and versatile enough that we don’t feel like we’re eating the same dish all the time. This is one of those dishes that came together easily based on what we had and the limited time to cook it.

This week, my daughter Jade was in the school musical, My Fair Lady. We went to see the show last Friday which is when I cooked this up for a quick supper before we went. I just hate it when my stomach grumbles in the theater, don’t you?
Continue reading

Print Friendly

Pork and Sitaw (long beans) Stirfry – the lazy way

pork & sitaw

I was feeling lazy, didn’t really feel like cooking the other day, and I wanted to play with my new camera but I still have to feed the family. So I decided to do something quick and enlist some help from the big girls. I had Asi chopping the garlic and onions and The Clone cut up the beans for me. All I did was cut up the meat and cook it the lazy stir fry way.

What’s the lazy way? Read on…
Continue reading

Print Friendly

Curry Noodles

Curry Noodles

We had this as a quick weekday meal last week. Whether you have it over rice or noodles, it’s delicious in either case. I also realized, just before I started cooking, that I was out of coconut milk which is what I usually use when I make chicken curry. Even without the coconut milk, it was still delicious. The family decreed that it tasted different but was just as good.Having it over rice noodles is what made this dish special. The green beans and the summer squash were from our garden.

Also, when I cooked this dish, I made double the proportions provided below because I wanted to have enough left overs for another meal. We had curry over rice the next time around and it was still delicious.

Continue reading

Print Friendly

Buttermilk Fried Pork Chops

Pork Chop

I almost didn’t post this recipe because it’s so simple and we cook it all the time. So when my family started asking for pork chop this week, I realized it must have been a while since I’ve cooked them. They usually don’t have to ask!

Whether you serve them with or without gravy, they are tender and delicious. The buttermilk marinade does a great job of making them tender and keeping them moist and also the crunchy crust is all about the buttermilk. Just serve them with lots of veggies then you won’t feel so guilty for eating something fried. 😀 This time, they were served with some collard and turnip greens from our garden.

Center Cut Pork Chops
2 cups Buttermilk
Salt & Pepper

Marinade the pork chops in buttermilk with a bit of salt and pepper for 2-4 hours. If you didn’t plan ahead, a 30 minute soak will also do.

Oil for Frying
2 cups Flour
1 teaspoon Garlic Powder
1 teaspoon Black Pepper
Kosher Salt, as needed – start with 1 Tbsp add more or less depending on your taste

Heat the oil in a cast iron or heavy bottomed pan. Combine the flour and seasonings. Remove the chops from the marinade, shaking off excess liquid, and dredge in the flour mixture. Fry over medium heat until the chops are nicely browned and cooked through. Keep them warm in the oven while you fry the rest.

Easy, right?

Print Friendly

Easy Carbonara

Pasta Carbonara

An easy and quick pasta dish is a staple in a pasta loving house like ours and nothing could be easier nor more comforting than pasta carbonara. You can have a bowlful in the length of time it takes for water to boil and pasta to cook.

My daughter wanted spaghetti last week but I didn’t have time nor the inclination to make marinara sauce and we didn’t have any of the bottled variety in the pantry either. So I told her to consult her cookbook (she had bought the Essential Pasta Cookbook (Essential Cookbook) sometime ago) and this is what she came up with. We had all the ingredients she needed too so off we went.

As I was reading the recipe, I realized it didn’t have lemon like our other carbonara recipe. Rather than messing with this one, I decided to go with the recipe and let my daughter do most of the work. It is going to be her meal and from her cookbook, after all.

The dish turned out well, The Clone did an outstanding job following the recipe. All I did was drain the pasta and cleaned up after her. Everyone ended up eating pasta, even the non-pasta lovers in our family. We all agreed though that the version with lemon had a fuller taste than this one. For a quick weeknight fill me up though, this one fits the bill nicely.

8 Bacon rashers
1 lb. Pasta
4 eggs
½ Grated Parmesan Cheese
1 ¼ cups Cream

Cook pasta in rapidly boiling, salted water until al dente. In the meantime, cut the bacon into strips and cook in a heavy pan until crisp. Drain on paper towels. Empty the pan of the rendered oil and reserve the pan. In a large bowl, beat the eggs, Parmesan and cream until well combined. When the pasta is cooked, drain it slightly and add it to the mixture in the bowl. Toss gently until the sauce coats the pasta.

Return the pasta mixture in the pan where you cooked the bacon and cook on low heat for about a minute or two until the sauce thickens. Season to taste with cracked black pepper and salt.

Sprinkle more Parmesan cheese on top before serving.

Print Friendly