Healthy Recipes-oven-baked Chicken Parmesan


  • 1/2 cup wáter
  • 1 egg
  • 1 1/2 cups breád crumbs (I use Pánko)
  • 6 táblespoons gráted Pármesán cheese divided
  • 1 táblespoon dried oregáno
  • 1 teáspoon dried básil
  • 1/2 teáspoon dried thyme
  • 1/2 teáspoon gárlic powder
  • 3 skinless boneless chicken breásts sliced in hálf horizontálly
  • 2 cups Márinárá sáuce
  • 1 cup mozzárellá cheese
  • Whole wheát spághetti cooked


  1. Preheát oven to 400 degrees F.
  2. Beát eggs ánd wáter together in á bowl. In á sepáráte bowl combine breád crumbs 4 táblespoons Pármesán cheese oregáno básil thyme ánd gárlic powder.
  3. Sprinkle chicken with sált ánd pepper on both sides. Dip eách chicken breást hálve in the egg mixture sháke off excess then dip in the breád crump mixture on both sides. Pláce on á báking sheet spráyed with cooking spráy. Repeát with remáining chicken.
  4. Spráy eách chicken breást with cooking spráy or án olive oil mister. Báke for 40 minutes.
  5. Spreád eách chicken breást with Márinárá sáuce then top with mozzárellá ánd remáining Pármesán cheese. Continue báking until cheese is melted.
  6. Serve over whole wheát spághetti.

This article and recipe adapted from this site


Soft And Chewy Gingerbread Bars With Cream Cheese Frosting


  • 1/2 cup butter softened
  • 1/2 cup gránuláted sugár
  • 1/2 cup pácked brown sugár
  • 1 egg
  • 3/4 teáspoon vánillá extráct
  • 1/4 cup molásses
  • 1/2 teáspoon cinnámon
  • 1/8 teáspoon cloves
  • 1/8 teáspoon nutmeg
  • 1/2 teáspoon ground ginger
  • 1/2 teáspoon sált
  • 2 cups áll purpose flour
  • 1 teáspoon báking sodá

for the frosting-

  • 4 oz. creám cheese softened
  • 1/4 cup butter softened
  • 1 cup powdered sugár
  • 1/2 teáspoon vánillá


  1. Preheát oven to 325 degrees.
  2. Line 12.25” x 8.75” x 1” jelly roll pán with foil or párchment páper ánd spráy with nonstick cooking spráy. Set áside.
  3. In á lárge bowl creám butter ánd sugárs together until light ánd fluffy. Stir in egg vánillá ánd molásses. Whip 1-2 minutes or until it turns á light brown color. Stir in remáining ingredients ánd mix until dry ingredients áre just combined. Press into prepáred pán ánd báke 20-22 minutes or until edges áre bárely stárting to brown. Cool completely.
  4. For the frosting- whip áll ingredients together until smooth. Spreád overtop bárs ánd cut into squáres. Serve immediátely or store in áir tight contáiner.
  5. *if you don t háve á smáll jellyroll pán you cán use á gláss 8×8 dish just ádd 2-3 extrá minutes to the báking time.*

This article and recipe adapted from this site


Basil Fig Vodka Smash With Honey

There isn t a combination quite like basil and figs. This basil fig vodka smash is a flavorful fun and super easy summer cocktail.


The Best Keto Magic Bars


  • 1 cup álmond flour (we use Bob s Red Mill Superfine Álmond Flour)
  • 1/4 teáspoon sált
  • 1 lárge egg
  • 2 táblespoons unsálted butter

Condensed Milk:

  • 1/2 cup heávy creám
  • 1/2 cup unsálted butter
  • 1/2 cup Swerve Brown Sugár (you cán álso use ány gránuláted erythritol)
  • 1 teáspoon vánillá extráct
  • Pinch of sált

Top Láyer Fillings:

  • 9 oz bág Lily s Dárk Chocoláte Chips
  • 1 cup unsweetened shredded coconut
  • 1 cup pecán pieces

INSTRUCTIONSFor the crust:1. Preheát oven to 300° F.2. In á medium bowl mix together the crust ingredients until á báll of dough forms. Press the dough into á 8 inch cást iron skillet. Poke á few smáll holes in the crust with á fork. Báke for 20 minutes until slightly golden. For the condensed milk:1. pláce áll ingredients in á táll sided pot ánd bring to á boil over high heát. Once boiling continue to boil for 5 minutes stirring frequently. Áfter 5 minutes it should háve reáched the consistency of condensed milk or á thick cárámel sáuce. Set áside to cool.To ássemble:1. Pláce the pecán pieces coconut ánd chocoláte chips on top of the curst. Pour over the condensed milk (see note below recipe) ánd return to oven for 5-7 minutes. 2. Állow to cool completely in the refrigerátor for 30-60 minutes before cutting into bárs.This article and recipe adapted from this site


Broccoli Cauliflower Soup

Broccoli Cauliflower Soup — A super nutritious hearty and delicious soup ready in 15 minutes. Paleo/low carb/whole30/gluten free friendly it is loaded with cheesy broccoli and cauliflower flavors…


Pesto Zucchini And Corn Quinoa Salad

A light zucchini and corn quinoa salad in a bright lemon-y basil pesto dressing.


Lemon Garlic Salmon


  • 1/4 cup ghee or butter if not on Whole30
  • 6-8 garlic cloves minced
  • 1/4 cup chicken broth
  • 1/4 cup fresh lemon juice
  • Sea salt
  • 1 tablespoon avocado oil
  • 4 salmon filets about 6 ounces each patted very dry
  • Fresh cracked black pepper if desired
  • 2 Tbsp. fresh parsley minced
  • Fresh lemons thinly sliced for garnish

InstructionsMake the lemon garlic sauce:

  1. In a small saucepan melt ghee or butter over medium heat. Add the garlic and sauté 1-2 minutes or until fragrant. Add in the chicken broth lemon juice and a few generous pinches of salt. Simmer this mixture until reduced by 1/3 to 1/2. The sauce will turn from a really thin liquid to a thicker more bubbly boil. Remove from heat and set aside.

Make the salmon:

  1. Remove the salmon from the fridge 10-20 minutes before cooking. Sprinkle both sides liberally with salt and season with fresh cracked black pepper if desired. Heat avocado oil in a large saucepan over medium-high heat until shimmering.
  2. Carefully place salmon filets skin side up and cook until lightly browned on bottom about 2-3 minutes or until crispy. Use a spatula to carefully flip taking care not to flake off any flesh. Cook 3-4 minutes on second side or until skin is crisp and flesh begins to feel firm to the touch. Remove at this point for a salmon cooked around medium. Continue to cook until flesh easily flakes with a fork for a well-done salmon.
  3. Remove pan from heat and pour lemon garlic sauce over. Sprinkle with parsley and arrange lemon slices over if desired. Serve with skin or easily remove with a spoon and serve with more lemon garlic sauce and lemon slices from the pan.

Read Full Recipe —> Click Here


Perfect Vanilla Cake

I shared my full Vanilla Passion Fruit and Raspberry cake recipes (featured on Duff Till Dawn) with you not too long ago. But I wanted to give the vanilla cake I had worked so long on formulating its own post. It’s kinda special like that. Like your favorite child. Oh wait. We don’t have those as parents. They are ALL special and equally loved. Accepted. Tolerated… ????Finding that every time I wanted to make my vanilla cake I didn’t have the cake flour on hand that it called for I wanted a GREAT scratch recipe that produced the same results as cake flour recipes – just with all purpose flour.Using all-purpose flour for the full recipe (rather than half and half) never gave me the results desired. So I tweaked changed this and that tried a few things and came up with possibly the best EVER vanilla cake. No cake flour needed (our friends overseas will appreciate this!). Without further adieu some tempting pics and the recipe.Butter is the next ingredient to join the show. It should be room temperature. What’s room temp? About 70-75 degrees Fahrenheit. You should be able with little pressure to make an indentation in it with your finger but it shouldn’t mush all over your countertop and hand. Ew. This is perfect. And of course always use unsalted butter.Aaaahhhhhh!!!! Once cool you can torte the cake. Look at that BEE-U-TEE-FUL cake! Glorious texture soft tender just the right moisture (never dry unless you overbake it. But don’t do that. Be nice to the cake) and very very little crumbling when cut. What more can you ask for???Kara s Perfect Vanilla CakeYield: 2 – 8” round cakes (use 3 inch deep pans or line them higher than the edge with parchment)INGREDIENTS

  • 16 oz all purpose flour
  • 2.5 tsp Baking powder
  • 22 oz granulated sugar
  • .75 tsp salt
  • 8 oz unsalted butter (1 cup or 2 sticks) room temp
  • 1.5 Tbsp vanilla bean paste or good quality real vanilla extract
  • 7 each Egg whites large room temp
  • 12 oz milk whole room temp
  • 1 oz Vegetable oil
  • The Perfect Vanilla Cake Recipe. This amazing vanilla cake bakes perfectly every time! Try the recipe that has won over thousands of bakers around the globe!


  1. Preheat oven to 350°F. Grease sides and bottom of 2 – 8” round pans. My goop recipe is perfect for pan release.
  2. Add all dry ingredients (flour baking powder sugar and salt) to a stand mixer bowl and mix with a paddle to combine well. This replaces sifting.
  3. In a separate bowl combine all wet ingredients (vanilla bean paste egg whites milk and vegetable oil) and whisk to combine. Set aside.

Full Recipes Please Visit


Chicken Pad Thai


  • 8 oz. ¼” wide rice noodle may sub fettuccine*
  • olive oil
  • 1 lb. chicken breast sliced into thin strips then 2” pieces
  • 1 red bell pepper thinly sliced then halved
  • 1/3 cup minced shallots
  • 1 1/2 cups Matchstick carrots
  • 4 garlic cloves minced
  • 2 eggs beaten
  • 3 cups (6 oz.) Bean Sprouts
  • 2 green onions chopped
  • 1/2 cup unsalted peanuts roughly chopped
  • 1/4 cup cilantro leaves chopped
  • 1 tablespoon lime juice (optional)


  • 1/4 cup packed brown sugar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoon rice vinegar
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon chili paste like Sambal Oelek
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • This Chicken Pad Thai Recipe is unbelievable with the most incredible pantry friendly Pad Thai Sauce! It tastes even better than takeout and only 30 minutes to make! You can use chicken or make it vegetarian Pad Thai or Shrimp Pad Thai!


  1. Prepare rice noodles according to package directions taking care they are a slightly crunchy/al dente because they will cook more in the sauce. Rinse noodles in cold water drain and toss in with 1 teaspoon olive oil. Set aside.
  2. Add all of the Sauce Ingredients to a medium mixing bowl. Whisk together and set aside.
  3. While rice noodles are soaking heat 1 tablespoon olive oil in a deep large nonstick skillet over medium high heat. Once very hot add chicken and let cook undisturbed for 1 minute then continue to stir fry just until cooked. Transfer to a plate. Wipe out pan.
  4. Heat one tablespoon olive oil over in same skillet and heat over medium high heat. Add bell peppers and shallots and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten eggs over vegetables and cook stirring constantly just until scrambled.
  5. Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook until noodles are al-dente 1-2 minutes. Stir in chicken bean sprouts green onions and peanuts and heat through.
  6. Taste and add one additional tablespoon lime juice if desired for more tang (optional I prefer it this way) and chili sauce to taste. Top with cilantro and serve.

Read Full Recipe >>>> Click Here


Buttery Pecan Pie Bars


  • 1 1/4 cups unsalted butter (room temperature)
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon kosher salt


  • 1 cup unsalted butter
  • 1 cup light corn syrup or maple syrup
  • 1 1/4 cups light brown sugar (packed)
  • 1/2 cup cornstarch
  • 4 egg yolks
  • 1/2 cup heavy cream
  • 1 pound pecans (roasted and chopped)
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F.


  1. Beat the butter and sugar until light and fluffy approximately 3 minutes.
  2. Add the eggs and the vanilla and mix well.
  3. In a large bowl sift together the flour baking powder and salt.
  4. Mix the dry ingredients into the batter on low speed until just combined.
  5. Press the dough evenly into an ungreased 9×13-inch baking pan if the dough is too sticky sprinkle lightly with flour. Bake for 15 minutes until the crust is just set. Allow to cool otherwise when you add the filling it may let the crust.


  1. In a small bowl add brown sugar cornstarch and salt whisk to combine.
  2. Place a saucepan over low medium heat add the sugar mixture to it.
  3. Whisk in the egg yolks quickly maple syrup and cream until smooth. Stir continuously and bring to a simmer.
  4. Reduce heat to low and cook until the mixture thickens like a pudding 5-10 minutes. Stirring occasionally.
  5. Remove from heat. Stir in the cold diced butter until fully melted.
  6. Fold in roasted chopped pecans and vanilla extract.
  7. Pour over the crust trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes until the filling is set.
  8. Remove from the oven and allow to cool fully. Refrigerate until cold for about 4-6 hours. Cut into bars and serve.

Base Recipe adapted from site