I originally posted this recipe back in 2013. It is still one of my favorite chicken recipes to make! I love to make it when the weather starts cooling a little. It’s a nice warm comfort meal. I made this last week and for the first time did not bread the chicken. I simply sauteed the chiken in olive oil with salt, pepper and paprika. Once the chicken was cooked through, I removed it, added onions to the pan and cooked them through. Then I added the milk mixture with extra paprika and some flour to thicken the sauce. I baked the dish as normal and it turned out so good. It’s a fun switch if you prefer not to bread and fry the chicken!

Chicken Paprika is a comfort meal my mom prepared for our family growing up. My brother loved the chicken so much that sometimes my mom would make this recipe without the sauce. She would give him the browned chicken and he would eat them like chicken nuggets. (So if you have picky kiddos, you might want to make this recipe without the sauce!) About four years ago, I started craving this meal and my mom gave me the recipe. I was shocked at how easy it is to make and at the same time how tasty it is. I always plate this dish with a fresh veggie (usually broccoli, asparagus or green beans) and brown rice.

Frugal Tips:
To make this recipe affordable, purchase boneless, skinless chicken breasts in bulk when on sale for $1.99/lb or less. Freeze your chicken and thaw when needed versus paying full price when needed. Zaycon Foods is a way to save on meat & seafood.

Healthy Tips:
I make this recipe using whole wheat flour (in lieu of white flour) and skim milk (in lieu of whole milk). The sauce thickens nicely with skim. Also – my mom’s recipe includes canned mushrooms and shredded cheese. I don’t use either when I make it.

Recipe: Chicken Paprika

Ingredients

• 3/4 cup Flour
• 3 t Paprika
• 2 t Salt
• Dash Pepper
• 2 lbs Boneless, Skinless, Chicken Breast cut in pieces
• Extra Virgin Olive Oil
• 1/4 Large Onion (use more if you prefer)
• 2 cups Milk
• 1 can Sliced Mushrooms 3 oz (drained) (optional)
• 2 T Lemon Juice
• 2 oz shredded Swiss or Cheddar Cheese (optional)

Instructions

1) Preheat oven to 350
2) In plastic bag combine flour, paprika, salt and pepper.
3) Add a few pieces of chicken to the bag at a time. Coat the chicken.
4) Brown chicken on both sides in a large skillet with EVOO. Only use enough EVOO to coat pan and prevent sticking.
5) Transfer browned chicken to plate with paper towel on it to drain excess oil. Reserve drippings in pan.
6) Add onion to drippings in pan and cook until tender.
7) Stir in 4 T flour mixture to pan.
8) Add milk. Cook and stir until sauce bubbles and thickens.
9) Add lemon juice and mushrooms (if desired).
10) Spray PAM in a casserole dish.  Pour sauce over chicken. Top with cheese (if desired)
11) Cover with Foil.
12) Bake 30 minutes.
13) Serve with a fresh veggies and rice

Enjoy!

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I originally published this recipe back in 2015 and it’s still just as awesome now. If you have peanuts, you can make homemade peanut butter and really control all of the ingredients that are in your peanut butter!

Ever since I started eating super super clean with the Maximized Living Advanced plan, I haven’t eaten any sugar. But I have eaten peanut butter. Next time you look at a jar of peanut butter, notice the amount of sugar in it! So I’ve spent lots of money on peanut butter that doesn’t have any extra ingredients but sugar. One of the ways I’ve insured my peanut butter is nothing but nuts is by making homemade peanut butter!

If you haven’t tried this recipe, you need to! Peanut butter is a staple in our house. My amazing sister-in-law created this Homemade Peanut Butter Recipe.  It is so so easy and involves just one ingredient – peanuts.  This recipe is so easy that my sister-in-law calls this Five Minute Peanut Butter.  You literally need a food processor and five minutes of your time. Love it.

The best thing about this recipe (besides the fact that you just need nuts to make your butter) is that there are no preservatives.  If you look at the back of many store bought peanut butter jars, you will see lots of ingredients.  This recipe just involves one.  You can’t eat much cleaner than this!

Pour your peanuts in the food processor (recipe is below)

As you process the nuts, they will start out looking like a dry powder. Keep processing.

As you process your nuts more and more, they will change from a dry powder to most butter. Keep processing until your peanut butter is the consistency you like. I like mine extra smooth!

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Update! I first published this recipe back in 2017 and since then I’ve made it quite a few times! It’s hearty, tasty and so good! Even if you aren’t eating low carb, this recipe makes for an awesome dinner. You could stuff tortillas with the taco back or top tortilla chips with it. Sooo good!

I’ve been loosely following the Keto diet since last winter. If you haven’t heard of it, it’s really interesting. It focuses on consuming high fat, moderate protein and low carb each day. Many people who follow the Keto diet track their macros keeping track of the exact amount of protein, fat, calories and carbs they consume each day. They usually have great success. I’ve found that I don’t have the time to track the numbers so I’ve just focused on what I’m eating.

One of the Keto groups I’m in posted this awesome Keto Taco Bake recipe. I made it last night and my entire family loved it – even my picky son who eats dinner about 50% of the time. I doctored my meal up with tons of arugula, a dollop of sour cream (remember – with Keto fat is good) and a little salsa. I didn’t add much salsa because of the carb and sugar content in it.

This recipe is really easy to make. And it satisfied my desire to have a meal with a crust. This is the first meal I made with a crust. There are many recipes for Keto Bread, Keto Pancakes, Keto desserts, etc etc. I haven’t made any of them until this meal. The bottom, crust-like layer is simply Cream Cheese, Eggs, Heavy Cream, Seasoning and Cheddar cheese! You bake this layer for 25 minutes and then top it with the meat mixture.

The top, meat layer is just as simple to make as the bottom layer. This layer has ground beef, salsa (or taco seasoning) – I opted for salsa although you do have to pay attention to the carb & sugar content in your salsa, green chilis and cheddar cheese. You bake this layer for 20 minutes and the finished product will look like my picture above.

If you make this recipe, I would love to hear your thoughts!

Recipe adapted from Food.com

This is another holiday dish I love to make each year. We love it so much that I make it year round. I’ve made an update to this recipe. I now use 1 block of sharp white cheddar cheese and 1 block of pepper jack cheese. The pepper jack adds a fun spiciness that we love. If you don’t like spicy cheese, you could stick with just white cheddar or add other types of cheese you enjoy as well. This dish is customizable as long as you follow the recipe for the roux (aka sauce).

A favorite side dish in my house is macaroni & cheese.  Homemade macaroni & cheese.  It is the perfect comfort food and I love making it from scratch because I can control the ingredients in it.  (Versus using a box with the powdered cheese ;))  With very little effort, it is easy to make a creamy side dish that is sure to please a crowd.  I typically make this for Thanksgiving, Christmas and Easter as a side dish  Then a couple of times throughout the year when me or hubby are craving it, I will make it to go along with grilled chicken or burgers or soup.  I always make this with two bars of Cabot White Cheddar Cheese.  You do not have to use Cabot, in fact you don’t have to use white cheddar or even block cheddar.  Shredded cheese would work perfectly as well!

Frugal Tips

• Always purchase pasta when it is on sale and stockpile it away.  I try to purchase pasta when it is on sale BOGO and there is a coupon to use with the sale.  Typically regular pasta is around $0.50/box or less shopping like this.

Healthy Tips

• Macaroni & Cheese does not have to be as calorie filled as you would think.  I use skim milk.  (In fact, I always cook with skim milk.)  I also use two different blocks of Cabot cheese.  One block is 50% Reduced Fat and the other block is Sharp.  And I will also use either whole wheat pasta or for this recipe, pictured below, I used brown rice, gluten-free pasta! Hubby didn’t even realize the difference!  I would not recommend substituting the white flower in this recipe with whole wheat flower.  (You all know that I love to substitute whole wheat flower whenever possible.)  Whole wheat  flour changes the color of the sauce and gives it a murky color.  And the flavor of the whole wheat flower comes out in the sauce and it isn’t the most pleasant.

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I haven’t made this recipe in a long time. I love having it as a side dish for holiday meals because the fresh broccoli is a nice change from all of the heavy casseroles. (Don’t get me wrong, I love a good carb filled casserole.) For me, Thanksgiving and Christmas are all about the side dishes.  I’m not a huge meat eater in general and truthfully, I’m not a fan of turkey, so I use Thanksgiving and Christmas as an excuse to indulge in carb laden side dishes.  🙂  Whether it is my Homemade White Cheddar Mac & Cheese or my Corn Pudding, I am perfectly happy eating one side dish after another and skipping out on the turkey. The recipe below is a favorite of mine because it is a cold salad.  It is easy to prepare and I tell myself that it is as “healthy” as a garden salad that I might prepare for dinner.

My hubby’s aunt first introduced me to this recipe.  She prepared it for a family gathering and I immediately fell in love with the tangy sweetness of the dressing mixed in with the bacon and peanuts.  The broccoli is so crunchy and absorbs the dressing nicely.  And, the vibrant colors of this dish really stand out.

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Sweet Potato Casserole.  It seems that there are two different version of this sweet casserole.  One involves marshmallows. The other involves lots of brown sugar.  This recipe was passed on to me from my hubby’s family and it involves lots of brown sugar.  They make this dish for Thanksgiving and Christmas.  To me, this is more of a “dessert-like” dish. It’s my husband’s favorite dish over the holidays. He actually has me double to brown sugar topping to make it extra sweet. It is a great companion to ham and Paula’s Loaded Mashed Potatoes.

Frugal Tips

• Potatoes go on sale over the holiday season because stores know that most of us are stocking up on them.  So you should be able to find Sweet potatoes priced at or under $0.49/lb.

Healthy Tips

• Sweet potatoes are a very healthy carbohydrate.  They are a great source of dietary fiber, they are low in sodium and very low in saturated fat & cholesterol.
• If you are looking to limit your sugar intake, you can omit the 1/2 c white sugar that is mixed into the mashed sweet potatoes.  Sweet potatoes are naturally sweet so you don’t have to add more sweetness.

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This is my favorite Thanksgiving side dish to make each you. This recipe is creamy,  tangy, tasty and so easy to prepare.  Honestly, I don’t think I will ever make plain mashed potatoes again after trying this recipe.  If you make it, let me know your thoughts – I would love to hear what you think!

Frugal Tips

• Potatoes go on sale over the holiday season because stores know that most of us are stocking up on them.  So you should be able to find Idaho potatoes priced at or under $0.49/lb.
• Sour cream also typically goes on sale the week before holidays so stock up and get enough for Thanksgiving and Christmas – watch the expiration dates because it doesn’t usually expire for a month or so.

Healthy Tips

• I so wish I had a healthy tip for you in this recipe.  But I don’t.  Well, I guess you could substitute turkey bacon for pork bacon?  Besides that, this recipe is all about flavor.  And comfort. And creaminess.

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Every year I make the same side dishes to go along with our Thanksgiving turkey and ham.  If I’m honest with you, I don’t care for turkey at all. I like ham… but I LOVE side dishes. The more decadent and tasty they are, the better! These are tried and true recipes and all very easy to make.  I will admit that I usually make all of the recipes simultaneously at once so my kitchen tends to be a bit chaotic as I multi-task to the max.  But these are hearty recipes and very hard to mess up so they always come out marvelously!

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This is another Thanksgiving recipe that my family enjoys year after year. I first ate Corn Pudding for the first time over 20 years ago at my in-law’s house when I met them for the first time.  They made this as a side dish to go along with ham.  It was SO good.  My hubby’s family makes this dish for most major holidays and I’ve started making this dish for major holidays even if we don’t spend it with my in-laws.  They call this dish Corn Pudding which doesn’t make a ton of sense to me, but the name doesn’t matter, the taste does!  This corn pudding has the perfect combination of sweet and salty.  It is SIMPLE to make and you really only need one ingredient – canned corn!  The rest of the ingredients you should have in your in your fridge!

Check: Publix Weekly Ad and Kroger Weekly Ad.

Frugal Tips

• Canned vegetables typically go on sale over the holidays.  When you find a sale, see if there is a corresponding coupon to use on the sale.  Even without a coupon, if you can purchase canned vegetables for $0.75 or less, stock up on it.  That way you have it available to use throughout the year and you don’t have to pay full price next time you need it.

Healthy Tips

• I don’t have a ton of tips for you for this recipe!  This is a decadent side dish. 🙂 Enjoy it! You can use low sodium canned corn if sodium is a concern.

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