Creamy Lemon Chicken

This chicken dish has a great fresh taste and could be a twist on a piccata. This was super easy to make and turned out really great!


4 whole Boneless, Skinless Chicken Breasts, (Dice Them Into Cubes)

¼ tablespoon of Montreal chicken season or other of your choice

Salt To Taste

1 Tablespoon Butter

2 cans of Cream Of Chicken Soup

2 whole lemons, (zest then juiced)

2 Tablespoons Fresh Parsley, Chopped (or 1 Tablespoon Of Dried)

1/2 cup of low sodium chicken stock

lemon chx ingredients

Directions: Season both sides of your chicken with salt and pepper and the Montreal seasoning- cut into cubes (some people prefer to do this after cooking but I find it easier now)seasoned chx

Heat a large skillet to medium-high heat and melt butter.butter in pan

Place your chicken in the skillet and cook until brown and cooked thoroughly, (about 3 minutes each side.)

chx start cook

Zest and juice your lemon in a bowl

lemon mix 4 chx

Add the lemon mixture and cook for 2 minutes until fragrant

Stir in soup and make sure to incorporate with the drippings from the chicken.chx thick sauce

Turn heat to medium-low, cover the skillet and let simmer for about 5 minutes, stir every couple of minutes to keep sauce from sticking.

You can add some chicken stock to thin the sauce out a bit.

Add the parsley, cover and simmer a couple of minutes longer.

lem chx final 2

We enjoyed our chicken with steamed asparagus and couscous



Coconut Shrimp

Now that the warmer weather is coming back, I thought I would share my recipe for coconut shrimp. I made this a while back and this time actually wrote down what it is I did. This recipe is quick and really easy to make.

I remember we had this on a really nice day that we spent on the patio with my mom, she and my grandmas are the reason that my sister and I have gained such a love for cooking- they are the best cooks I know!

We got to share a lazy day outside, and to me it really doesn’t get much better than that!

coco shrimp final


1 lb (24) large raw shrimp, peeled and deveined

1/2 cup shredded sweetened coconut

1/2 cup panko crumbs

pinch salt

2 tbsp all purpose flour ( I used almond flour but either will work)

1 egg

salt to taste

non-stick spray

coco shrimp ingred


Preheat oven to 425°.

Combine coconut flakes, panko crumbs and salt in a bowl.

coco shrimp flour mix

Put your flour into a sepereate plate or bowl.

Whisk egg in another bowl.

coco shrimp egg

Dip the shrimp in the flour, shaking off any excess, then dip into the egg, followed by the coconut.

Spray a non-stick baking sheet with cooking spray and then lay the shrimp down and spray the top of the shrimp a bit more

coco shrimp before bake

Bake for about 10 minutes.

Turn shrimp over then cook another 6-7 minutes or until cooked through.

Remove from oven and serve with dipping sauce.

coco shrimp final

I also made a sauce for the shrimp which consisted of apricot preserves with some sweet Thai chili sauce you can play around with the mixture to get the taste you prefer. (you could also use red pepper flakes to add some heat)




Cheesy spinach, cauliflower and broccoli casserole

I was getting off work late and I needed to think of something that I could whip up quickly and that I already had the ingredients for. We happened to have left over chicken so luckily I only had to come up with a side dish. Casserole is what I landed on and then thought of what was already in the freezer. With all the ingredients at home I set on making a yummy side dish

casserole final


1 bag of frozen chopped spinach

1 bag of frozen cauliflower and broccoli florets

1 bag of diced frozen onions

1 8oz package of mozzarella

1 tablespoon of Italian seasoning

1/2 tablespoon of coriander

Casserole ingredients


This is really easy, cook your onions in a pot until softened (use olive oil or butter to cook them in)

Once they are soft add in your cauliflower and broccoli and let the natural steam cook for about 5 minutes

Lastly add in your spinach and cook until slightly wilted.

Now just add your seasoning.

In the same pot of the heat mix in 3/4 of your cheese

Spoon your mixture into a baking dish and top with the rest of your cheese.casserole oven

Bake your casseroles at 350 for about 10 minutes and broil for 2 more to get the crispy top.

And done!

casserole final