Sunday, January 29, 2012

Pecan Mustard Chicken

This was inspired by my new gluten free diet I am on. I am learning gluten free does not have to be boring and I am getting to exercise my culinary skills!

1 lb. of boneless chicken breast (pounded thin)
¼ cup of feta (eyeball it)
1 bag of fresh spinach (15oz)
¼ tsp. of freshly grated nutmeg
2 Tbsp. Crasins
¼ cup chopped pecans
¼ brown sugar
1 tbsp. of Dijon Mustard
4 Tbsp. (eye ball it) of Low Sodium Soy Sauce
Optional (1 tsp. of grated Fresh Ginger)

Place fresh spinach in heated pan with olive oil and garlic. While Spinach wilts downs and cooks sprinkle with fresh nutmeg.  Meanwhile, butterfly and pound down chicken. Salt and pepper it.  Spread feta in the middle of each of the 4 breasts  so there is an equal amount on each. Evenly spread spinach and crasins as well. Roll up each chicken and secure with toothpick.  Heat up  pan w/ olive oil and place the 4 rolled up breasts in pan, cover.  Cook 3-4 minutes on each side until cooked through.
Glaze: Mix chopped pecans, mustard, soy sauce and brown sugar.
Once chicken is done top with glaze.

Wednesday, January 25, 2012

Roasted Veggies

This is one of my staples, it’s elegant, delicious and super easy to make! I have paired it with Pot Roast, Chicken, Pork, it's really a great way to round out a meal.

You really can use whatever you prefer, however this is what I have used. As far as quantity it depends how many you are feeding! I usually mix up four or five vegetables and eyeball the amount.

Brussels Sprouts (halved)
Sweet Potatoes (peeled and cubed)
Butternut Squash (peeled and cubed)
Asparagus (halved)
Red Onion (quartered)
Carrots (peeled thirds)
Parsnips (peeled thirds)
Beets (peeled quartered)
Extra Virgin Olive Oil
Salt and Pepper

Preheat oven to 375.  Place cut vegetables on cookie sheet and drizzle with EVOO and cover with salt and pepper. Mix with your hands to cover all vegetables. Put in oven @ 375 for 45-60 minutes flipping the vegetables halfway through.

Saturday, January 21, 2012

Quick Shepherd's Pie

This is a cozy and comfy meal that doesn't have to take all day to cook! It's also one of Brett's favorites...I originally got the recipe from Paula Deen, however I have made a few healthy and time saving tweaks.


  • 1 small onion (or half of a large)
  • 1 1/2 pounds ground lean Turkey Meat (tip if its not 99% fat free then you might as well save $$ and buy ground beef as fat content is almost the same)
  • 2 (8-ounce) cans tomato sauce
  • 1 1/2 cups mixed vegetables or niblet corn, prepared (canned or frozen works just fine)
  • Salt and freshly ground black pepper
  • 1 package of garlic/butter instant potatoes (Great time saving tip if you don't have leftover mashed potatoes and you can't tell the difference) 
  • 1 cup of milk
  • 2 cups instant biscuit mix ( I use Bisquick)
  • 3 tablespoons of butter


Preheat oven to 350 degrees F

Ground Turkey Layer: Saute onions in a little olive oil. Add ground turkey. After turkey is browned, add both cans of tomato sauce.  Mix in prepared vegetables . Add salt and pepper, to taste.
Potato Layer: Make Instant potatoes according to package.
Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.
Spray w/ PAM a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of vegetable then potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown. Delish!

Wednesday, January 18, 2012

Chicken Lime Soup

I made this after I had left over chicken thighs I cooked in the crockpot the night before and wasn't sure what to do with the leftovers.

1 lb of Chicken Thighs *boiled and shredded*
1/2 onion
2 garlic cloves
1 lime
2 cups of frozen corn
1 15 oz can of Blackbeans (rinsed and drained)
1 15 oz Can of Fire Roasted Tomatoes
3 cups of Chicken stock
1 cup water
1 tsp of dried Rosemary
1/4 tsp Red Pepper Flakes
1/2 tsp of Blackpepper
1/2 tsp of Salt

In large pot sautee chopped onion and garlic in a bit of olive oil. Add blackbeans, corn, diced tomatoes, chicken, spices, chicken stock, water, and zest of one lime. Bring to a boil and let simmer for 45-60 minutes. Serve with crusty bread and juice of a lime slice.

About Yummo Cookbook

Yummo Cookbook was created to share delicious recipes that are easy to make and have been tried and tested by the best food critic I know, my husband.  These recipes include ones I have created myself and that I have followed. As a disclaimer I am not a chef, I have never attended any type of cooking school or class and I don't always cook the healthiest meals… only good ones.  So belly up and enjoy! Cheers!