Creamy Tuscan Garlic Chicken

Creamy Tuscan Garlic Chicken
Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!


  • 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup parmesan cheese
  • 1 cup spinach, chopped
  • 1/2 cup sun dried tomatoes


  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese.
  3. Whisk over medium high heat until it starts to thicken.
  4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  5. Add the chicken back to the pan and serve over pasta if desired.

Cook’s Notes

  • If you are serving over pasta and like it saucy, definitely double the sauce.

Favorite Baked Spaghetti

Favorite Baked Spaghetti

  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/2 teaspoon seasoned salt
  • 2 large eggs
  • 1/3 cup grated Parmesan cheese
  • 5 tablespoons butter, melted
  • 2 cups (16 ounces) 4% cottage cheese
  • 4 cups (16 ounces) part-skim shredded mozzarella cheese


  1. Cook spaghetti according to package directions.
  2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  3. Stir in spaghetti sauce and seasoned salt; set aside.
  4. In a large bowl, whisk the eggs, Parmesan cheese and butter.
  5. Drain spaghetti; add to egg mixture and toss to coat.
  6. Place half of the spaghetti mixture in a greased 3-qt. baking dish.
  7. Top with half of the cottage cheese, meat sauce and mozzarella cheese.
  8. Repeat layers.
  9. Cover and bake at 350° for 40 minutes.
  10. Uncover; bake 20-25 minutes longer or until cheese is melted.

Yield: 10 servings.

Fried Lasagna

Fried Lasagna

  • 10 lasagna noodles, cooked al dente
  • 1 15- oz. container ricotta
  • 4 eggs, lightly beaten (divided)
  • 2 cloves garlic, minced
  • kosher salt
  • Freshly ground pepper
  • 1 cup shredded mozzarella
  • 1/4 cup  finely chopped parsley
  • vegetable oil
  • 1/2 cup  flour
  • 2 cup Italian breadcrumbs
  • Marinara sauce, warm (for serving)


  1. Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.
  2. In medium bowl, combine ricotta, 1 egg and garlic. Season with salt and pepper.
  3. Mix until evenly combined.
  4. Spread the ricotta mixture onto each lasagna noodle, then sprinkle with mozzarella.
  5. Fold each lasagna noodle 3-4 times, to create a square. Freeze the lasagna servings on the baking sheet for 30 minutes, or until hardened.
  6. When the lasagna squares are frozen, set up a dredging station.
  7. Divide the flour, eggs and breadcrumbs in three separate shallow bowls.
  8. Season breadcrumbs with salt and pepper.
  9. Working in batches, dredge lasagna in the flour mixture then dip in eggs. Toss in breadcrumbs for the final dredge.
  10. Meanwhile, heat oil. Pour about 1 1/2” vegetable oil into a large, deep skillet (or a shallow pot). Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it’s ready.)
  11. Working in batches, add 3-4 lasagna squares to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 2-3 minutes, then flip and cook until the second side is golden, 2-3 more minutes.
  12. Place the fried lasagna squares on a cooling rack lined with paper towels.
  13. Repeat until all the lasagna is fried.
  14. Sprinkle with parsley and serve with warm marinara for serving.

Texas Toast Garlic Bread Pizza


  • Box Garlic Bread Texas Toast (8 slices)
  • 1 Jar Pizza Sauce
  • Pepperoni or other pizza toppings
  • 2 Cups Shredded Mozarella Cheese


  1. Preheat oven to 375°
  2. Place the garlic bread on a cookie sheet that has been sprayed with non stick cooking spray.
  3. Next add a little bit of pizza sauce to each slice of bread enough to cover the one side of the bread, then top it with pepperoni or your desired pizza toppings.
  4. Lastly, cover with cheese.
  5. Continue this process until all the slices of bread are done.
  6. Bake in the oven for 5-6 minutes or until cheese is melted.

Chicken Bacon Ranch Flatbread Pizza

Chicken Bacon Ranch Flatbread Pizza


  • 1 Flatbread
  • 1 cup leftover grilled chicken (shredded works too!)
  • 1/4 cup Hormel bacon pieces
  • 1/4 cup ranch dressing
  • 1/2 cup shredded Mozzarella cheese
  • 1 teaspoon olive oil


  1. Preheat oven to 400(f) degrees.
  2. Brush olive oil evenly over Flatbread and bake for 4-5 minutes or just enough to crisp the crust.
  3. Carefully remove from oven.
  4. Spread ranch dressing over crust then add the chicken and cheese.
  5. Crumble bacon on top then place back in oven and bake for an additional 4-5 minutes.
  6. Carefully remove from oven and let cool for a few minutes before serving.

Chicken Cordon Bleu Lasagna

Chicken Cordon Bleu Lasagna

This Chicken Cordon Bleu Lasagna is a creamy and delicious dinner that will become an instant family favorite! It is loaded with chicken, ham, bacon and a tasty cream cheese sauce that will blow your mind!


  • 9 lasagna noodles, cooked according to package directions
  • 4 1/2 cups cooked and chopped chicken, grilled or rotisserie chopped
  • 1 1/2 cups cooked and diced ham
  • 1 1/2 – 2 cups cooked and chopped bacon
  • 3 cups Swiss cheese, grated


  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups milk
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 16 ounces cream cheese, softened


  1. In a large saucepan melt butter and add flour. Cook for 1 minute and then slowly add milk.
  2. Add garlic powder, garlic salt, salt and pepper.
  3. Stir with a whisk and bring to a boil over medium high heat.
  4. Stir in cream cheese and continue to stir until smooth.
  5. Remove from heat.
  6. Preheat oven to 350 degrees F.
  7. Spray a 9×13 inch baking dish with cooking spray.
  8. Place 3 lasagna noodles on the bottom of the pan.
  9. Layer 1/3 of the chicken over the noodles.
  10. Next layer 1/3 of the ham.
  11. Pour 1/3 of the sauce over the ham.
  12. Next sprinkle 1/3 of the cheese over the sauce
  13. Finally sprinkle 1/3 of the bacon over the cheese.
  14. Repeat 2 more times.
  15. Bake at 350 degrees F for 45 to 60 minutes.

Mini Spaghetti and Meatball Pies

Mini Spaghetti and Meatball Pies

  • Nonstick cooking spray
  • 4 ounces whole grain or multigrain thin spaghetti, broken in half
  • 1 egg, lightly beaten
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon milk
  • 1 12 ounce package (12) refrigerated cooked Italian-style turkey or chicken meatballs
  • 1/2 of a 23.8-ounce jar (1 1/4 cups) light no-sugar-added tomato and basil pasta sauce
  • 1/2 cup shredded reduced-fat Italian cheese blend (2 ounces)


  1. Preheat oven to 350 degrees F.
  2. Coat twelve 2 1/2-inch muffin cups with cooking spray.
  3. Cook pasta according to package directions; drain.
  4. Meanwhile, in a large bowl combine the next three ingredients (through milk).
  5. Stir in cooked pasta.
  6. Using the back of a spoon, press mixture onto bottoms and slightly up sides of prepared muffin cups.
  7. Add meatballs and top with pasta sauce.
  8. Bake 15 minutes.
  9. Sprinkle with cheese.
  10. Bake 2 minutes more or until meatballs are heated through and cheese is melted.
  11. Cool in muffin cups on a wire rack 5 minutes.
  12. Remove from muffin cups. If desired, serve with additional warmed pasta sauce.