Cooking With Shazia

Home cooking can be approachable & enjoyable

RECIPES

CHICKEN TENDERLOIN PICCATA WITH EGG NOODLES

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It’s great to have options when it comes to preparing chicken.  I think it can be a challenge sometimes to flavor chicken, especially chicken breast.  Recently I have found myself using chicken tenderloins in many recipes. They are moist, take no time to cook up and kids love them as well.   This recipe is my take on chicken piccata.  Chicken piccata is a dish that originated in Italy.  Piccata is a way of preparing food, usually meat is sliced, coated in some type of breading, sautéed and than finished in a sauce.  I have used chicken tenderloins, you can use thinly sliced chicken breast or pound chicken breast so it’s thinner and cooks evenly.  It’s all about this lemon buttery sauce poured over the chicken and fluffy egg noodles….

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EGG and VEGGIE FRITTATA

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I don’t know about you guys, but I love having eggs for breakfast.  They are healthy, full filling and options to make them are endless.  Whatever veggies I have on hand I add them to my morning eggs.  It’s a great way to use up leftovers as well.  This recipe is a Frittata.  Frittata means “fried” it’s an Italian version of an omelette.  Few differences how it’s made but again very similar to an omelette or quiche.  I hope you enjoy my version of this Italian Frittata….

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HEALTHY PANCAKES

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The things my kids enjoy the most I try to make homemade & healthy if I can, adding healthy ingredients wherever I can. These are made with white & whole wheat flour, just 3 tsp sugar & flaxseed meal that you can’t taste at all. …

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IMMUNITY BOOSTING SMOOTHIE

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Smoothies are a great way to incorporate fruits & vegetables in your daily diet.  It can be a little difficult to get fruit and veggie servings in for the day.  Especially if you are not a big fan of veggies it will be hard to consume.  But, once blended up with your fruit of choice they can be delicious and can be great small meals as well.  This smoothie is packed with vitamins and antioxidants….

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BAKED TILAPIA

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This baked tilapia is delicious, and perfect for a healthy diet. My kids love tilapia because it doesn’t have a fishy smell.

BAKED TILAPIA
 
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Recipe type: Main Dish
Serves: 4
Ingredients
  • 3-4 tilapia fillets
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • 1 tsp. ground red pepper (cayenne)
  • 1 tsp. lemon pepper
  • Salt/ pepper to taste
  • ½ tsp. garlic powder
  • 3 tbsp. olive oil
  • Zest of 1lemon & thinly sliced
Instructions
  1. Preheat oven 425 degrees F
  2. Mix all spices & lemon zest with olive oil. It will be like a thick paste.
  3. Pat fish dry. Rub spice mixture on all the fillets.
  4. Place 2 lemon slices on each fillet (optional you can just squeeze the lemon juice but I like the roasted lemon)
  5. Place fish on foiled or sprayed baking sheet . Bake for 25 min or until fish flakes with fork. My fillets were pretty thick. If you are using the thin fillets baking time will be less.
  6. Enjoy!

 

CHICKEN ENCHILADAS

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Guys this is such an easy weeknight meal not to mention sooo delicious. You can use rotisserie chicken, leftover chicken or ground beef very versatile

CHICKEN ENCHILADAS
 
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Cuisine: Main Dish
Serves: 6-8
Ingredients
  • 1 med onion chopped
  • 1 tbsp. veg oil
  • 3 garlic cloves chopped
  • 2 cups cooked chopped chicken I used 2 med chicken breasts
  • 1 4oz can chopped green chilies
  • 2 10oz cans red enchilada sauce
  • 2 tbsp. fresh chopped cilantro
  • 1 cup shredded 4 cheese blend or any you have on hand
  • 6 or 8 8-inch low carb flour tortillas or regular tortillas
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Sauté onion in 1 tbsp. hot oil in saucepan until tender & brown about 7min. Add garlic sauté for 10 seconds. Set aside
  3. Sprinkle chicken with salt/pepper drench in little bit of enchilada sauce. Heat few tablespoons in same sauce pan, cook chicken for 10-15mins depending on thickness of chicken. Once cooked chop or shred chicken.
  4. Stir chicken, onion/garlic, green chilies, cilantro, 1 cup enchilada sauce, ½ cup cheese.
  5. Spoon few tablespoon of mixture in each tortillas. Roll up put seam side down in lightly greased baking dish. You can fill 6 or 8 depending on how much each is filled.
  6. Pour other can of enchilada sauce over tortillas and rest ½ cup cheese. Bake covered for 15mins. Than uncover and bake 10mins.
  7. Enjoy!
Notes
Serving size will depend on how many tortillas you will.

 

ROASTED POTATO WEDGES

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A recipe that does not require an ounce of thought. These potatoes are an easy and delicious side for any meal. With a mouthwatering herb coating, it makes a great alternative to mashed potatoes or fries.

ROASTED POTATO WEDGES
 
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Recipe type: Side
Serves: 4-6
Ingredients
  • 3-4 med. russet potatos
  • 3 tbsp. olive oil
  • 3 garlic cloves,crushed/minced
  • 1 tsp. dried Italian seasoning
  • 1 tsp. paprika
  • ½ tsp. dried oregano
  • ½ tsp. pepper, salt to taste
Instructions
  1. preheat oven 450 degrees F.
  2. Scrub potatoes and pat dry. 2. Cut potatoes into wedges by cutting them in half lengthwise, than cut each half into quarters that they will give you 8 long wedges per potato.
  3. In large bowl add potatoes and seasoning and toss well.
  4. On lightly greased or foiled baking sheet line wedges in single layer skin side down.
  5. Bake 30-40 minutes or until fork tender.