Food + Blog= Love

Food + Blog= Love...Don't be fooled by the title.. Guys are welcome to view this blog too... This blog is written by a girl so obviously these recipes are girl friendly... Also, most of my posts will be healthy recipes YAY!! But every now and then I will throw in one of my favs! Hey, you gotta live a little!! It's OK to splurge and your man will love ya for it!

Feel free to share your recipes too! I am ALWAYS looking for new ideas!!

Wednesday, February 11, 2015

Baked Chicken Parmesan

Baked Chicken Parmesan
Gina's Weight Watcher Recipes
Servings: 8  Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts 
Calories: 251 • Fat: 9.5 g • Protein: 31.5 g • Carb: 14 g • Fiber: 1.5 g • Sugar: 0
Cholestr: 14 mg 


  • 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
  • 3/4 cup seasoned breadcrumbs (skinny taste uses whole wheat)
    • food 4 your dude version used italian breadcrumbs (I already had in the pantry)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter, melted (or olive oil)
  • 3/4 cup reduced fat mozzarella cheese (Skinnytaste uses Polly-o)
    • food 4 your dude loves boars head cheese and I grate myself
  • 1 cup marinara or Filetto di Pomodoro
    • food for your dude used Kroger Simple Truth Marinara
  • cooking spray


    Preheat oven to 450°. Spray a large baking sheet lightly with spray.

    Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. 

    Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turnchicken over, bake another 5 minutes.  

    Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. 

    Bake 5 more minutes or until cheese is melted.

    Below is the link to the original recipe.

    For my side I made lemon asparagus which is in the skinny taste cookbook.

    Spray baking sheet lightly with oil.  Place asparagus on sheet and add some salt, ground pepper and fresh lemon juice.  You could also add some minced garlic!  Bake at 350 for 10 minutes.

    Wednesday, January 28, 2015

    new recipes coming soon...

    i'm BAAACK!!!  So much has happened since my last post which was AGES ago!  I had a baby, got married in Turks + Caicos & had a career change!  I can't wait to start sharing some new recipes, I have been cooking for the past 2 weeks & have some amazing dishes to share!!

    Sunday, October 20, 2013

    Mushroom Stroganoff- GLUTEN FREE

    Technically this is not dude approved..  ONLY because the dude hates mushrooms..  Since I had been wanting to make this recipe for a while now- I decided it would be perfect for a girl's dinner!  Well it was a hit!  Very delish..  However, doesn't make great leftovers.  If you want to have as leftovers I recommend making extra sauce to pour over the noodles once you reheat.

    Mushroom Stroganoff 
    Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
    Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
    Sodium: 312 (without salt)


    • 1 tablespoon butter
    • 1/2 cup chopped onion
    • 2 tbsp unbleached all-purpose flour
    • 2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
    • 1 tbsp Worcestershire sauce
    • 1 tsp tomato paste
    • 5 oz sliced Cremini mushrooms
    • 8 oz sliced baby Bella mushrooms
    • 3.5 oz Shiitake mushrooms
    • 1/4 tsp thyme
    • salt and pepper to taste
    • 2 tbsp white wine or sherry
    • 1/4 cup reduced-fat sour cream
    • 8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
    • 1 tbsp minced fresh flat-leaf parsley for garnish

    Food for your dude version:  I used Gluten Free Oat Flour (Almond Flour would also be a good option)


    Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

    Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat.

    Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly. 

    Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

    Monday, October 14, 2013

    Broccoli Cheese & Potato Soup

    Today is a gloomy rainy day..  which to me means a perfect SOUP day!!  So to welcome me back to my kitchen..  Yes I know its been awhile..  I am going to share a very delish Broccoli Cheese & Potato soup recipe that I got from my fav site skinny

    Recipe URL

    Broccoli Cheese and Potato Soup
    Gina's Weight Watcher Recipes  
    Servings: 4 • Serving Size: 1-1/4 cups  Old Points: 5 pts • Points+: 7 pts

    Calories: 281.6 • Fat: 8.0 g  Carb: 33.0 g  Fiber: 5.0 g  Protein: 20.4 g 


    • 1 small onion, chopped
    • 1 carrot, chopped
    • 1 celery stalk, chopped
    • 2 cloves garlic, minced
    • 1 tbsp butter
    • 2 tbsp flour
    • 2 1/2 cups fat free chicken broth (or vegetable broth)
    • 1 cup fat free milk
    • 2 medium potatoes, peeled and diced small
    • salt and fresh pepper
    • 4 cups (about 2 heads) broccoli florets, chopped into small pieces
    • 1-1/2 cups 2% shredded sharp cheddar
    • 2 slices 2% American cheese
    • 1 tbsp parmesan cheese

    My version did not include onions, I used already chopped garlic and frozen broccoli florets.  I also made it gluten free which means I used 2 tbsp of oat flour (you can find at Whole Foods)


    Chop onion, carrot, celery, garlic in a chopper or mini food processor.

    In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

    Add flour, salt and pepper to the pot and stir until smooth.

    Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, thencover and cook on low until potatoes are soft, about 10-15 minutes.

    Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.

    I did not do the below step.  It will still be good!
    Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

    Saturday, May 25, 2013

    Baked Corn & Crab Cakes

    Baked Corn and Crab Cakes
    Servings: 8 • Size: 1 crab cake • Old Points: 3 pts • Points+: 4 pts
    Calories: 97 • Fat: 3 g • Protein: 11 g • Carb: 7.5 g • Fiber: 1 g • Sugar: 1.5 g
    Sodium: 385 mg  

    • 1 cup corn kernels (fresh)
    • 1 cup (about 30) reduced fat Ritz crackers, crushed
      • Food4yourDude version:  I used preservative free, No GMO, All Natural crackers 
    • 1 whole egg plus 2 egg whites, beaten
    • 4 scallions, chopped fine
    • 1/4 cup minced red bell pepper
    • 2 tbsp light mayonnaise
    • 2 tbsp fat free yogurt
    • 1/4 cup fresh parsley
    • 1 lemon, juiced
    • 16 oz premium lump crab meat, picked free of shells
      • Food4yourDude version:  Used lumped crab meat already pre-packaged
    • salt and pepper to taste
    • cooking spray

    In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into 8 patties using a 1/2 cup measuring cup.

    Chill in the refrigerator at least 1 hour before baking.

    Preheat oven to 425°. Grease a baking sheet with cooking spray. Bake about 12-14 minutes on each side, or until golden brown.

    BLT with Avocado on Gluten Free Bread

    Happy Memorial Day!  Hope you have a great weekend!  Stay safe!

    BLT with Avocado
    skinnytaste.comServings: 1  Size: sandwich w/ 2 slices bread  Old Points: 6 pts • Points+: 8 pts
    Calories: 292 • Fat: 13 g • Carb: 34 g • Fiber: 5.4 g • Protein: 14 g • Sugar: 4 g
    Sodium: 489 mg  

    • 3 slices center cut bacon (oscar mayer)
    • 2 slices honey 7-grain bread, toasted (nature's own)
      • Food4yourDude version:  Use gluten free bread!  Find a bakery near you!!
    • 1/4 cup lettuce of your choice
    • 2 thin slices tomato
    • 1/4 haas avocado, sliced
    • salt and pepper to taste
      • Food4yourDude version:  No salt and pepper needed!


    Place the lettuce on the toasted bread, top with remaining ingredients and season with salt and pepper to taste. Finish with second slice of bread and cut in half.

    Monday, May 20, 2013

    Summer Pasta Salad with Baby Greens (Gluten Free)

    Man has it been awhile since I have hung out around my stove!  Well after many many weeks of Personal Trainer Food (highly recommend) I was back at the grocery store Friday night & cooking my dude some food this evening.  Hope you enjoy my 1st summer recipe!

    Summer Pasta Salad with Baby Greens
    Servings: 4 • Size: about 1 1/2 cups • Old Points: 3 pts • Weight Watcher Points+: 5 pt
    Calories: 169 • Fat: 5 g • Carb: 29.5 g • Fiber: 4 g • Protein: 6 g • Sugar: 4 g
    Sodium: 271 mg (without the salt) • Cholest: 2 mg

    • 3 oz (about 4 cups) baby arugula and baby spinach mix
    • 5 oz high fiber or whole wheat pasta (use brown rice pasta for GF)
    • 1/3 cup sun dried tomatoes, sliced thin
    • 2 tbsp capers, drained
    • 2 tbsp balsamic vinegar
    • 1 1/2 tbsp extra virgin olive oil
    • salt and fresh pepper to taste
    • 2 tbsp freshly shaved Parmigiano Reggiano


    Boil pasta in salted water according to package directions. When done, drain and rinse under cold water.

    In a large bowl, combine the pasta, baby greens, sun dried tomatoes, capers, olive oil, vinegar, salt and pepper. Toss well then just before serving top with fresh shaved Parmigiano Reggiano.