Tag Archives: broccoli

Lemony Chicken And Pasta

Light and lemony chicken served over a bed of delicious lemon pasta with walnuts and broccoli on the side. This dish is simply perfect for this time of year.

With my new meal plan, Monday night is set aside for light chicken and/or pasta or fish. One of our absolute favorites in this category is a lemony chicken and pasta with Parmesan and walnuts.

It’s so good that we’ve been eating it every week!

lemon chicken pasta easy dinner


Lemony Chicken and Pasta

  • 1 box of (gluten free) pasta
  • 7 chicken tenders, cubed
  • 3-4 lemons, juiced
  • 1/4 cup olive oil
  • 1/2 cup walnuts
  • Parmesan (to taste)
  • Salt, pepper, dried parsley (optional, to taste)
  1. Cook pasta, drain, and set aside.
  2. Use 2 Tbls olive oil to coat the bottom of a large pan.
  3. Lay chicken tenders in single layer in pan, sprinkle with salt, pepper, and pour half the lemon juice on top.
  4. Cook over medium heat, flipping when chicken begins to turn white. Cook until chicken is fully cooked.
  5. Add walnuts to the chicken.
  6. Add pasta, 2 Tbls olive oil, and rest of lemon juice. Stir well and heat until it’s all warmed.
  7. Season with pepper, dried parsley, and Parmesan cheese.
  8. Serve with a side of steamed broccoli, and enjoy!

If you like this recipe be sure to follow on Facebook for more. 🙂

Sun Dried Tomato Pasta


We’ve been loving this pasta dish lately. It’s lighter than most cheesy pastas, yet a filling and flavorful, easy, and more elegant pasta dinner.

I’ve been just mixing everything in a pan, so I’m not doing a recipe card just because the ingredients aren’t 100% measured out, but it’s really easy to work with to achieve your desired taste.

  • Box pasta
  • 1/4 olive oil (possibly more)
  • 1/2 – 1 cup chopped sun dried tomatoes
  • 1/2 – 1 cup chopped broccoli (optional)
  • 1/4 cup pine nuts (optional)
  • 1 tsp – 1 Tbls each dried parsley, oregano and basil
  • Salt, pepper and garlic powder (to taste)
  • Shredded mozzarella
  • Parmesan to top

Cook and drain a box of pasta. In a large pan add olive oil, sun dried tomatoes, broccoli, and pine nuts then cook over medium heat until broccoli begins to soften. Add pasta back in and combine until coated with oil (add more if needed). Mix in spices. Add in a bit of shredded mozzarella. Serve and top with Parmesan cheese.

I hope you enjoy! If you try it out I’d love to hear about it in the comments. You can also connect with me on Facebook.

Easy Cheesy Broccoli Soup

Happy Monday Everyone!

This weekend was a particularly busy one. By the time Monday rolled around, I was ready for a comfy oversized sweater, a good book, and a blanket I could cuddle up in a chair with. Cozy time to reflect and unwind sounded perfect.

Autumn weather has begun to show its face, and I couldn’t be happier! All the pretty colors, warmer comfort foods–soups, pumpkin, apple, and cinnamon filling the air and our plates.

Just thinking of it made me excited! So I settled in to the idea of a steaming bowl of cheesy broccoli soup. When I was a teen, my two best friends and I would often spend afternoons at Tim Horton’s talking the day away with a bowl of broccoli soup on the side. (Of course, there was always a frosted cinnamon roll to follow.) I’ve been wanting cinnamon rolls lately, so that’s definitely something I’m going to need to remedy in the near future.

Those days are gone now, we’ve all gone our separate ways, but the memories remain and I’ll always treasure them.

Anyway, broccoli soup has been one of those comforts for me for a long time, I figured it was about time to recreate it at home. Normally I’d make it with chicken stock… And it wouldn’t necessarily be cheesy. But that’s what I felt like, so I decided to try! It turned out fairly well, I think.

I hope you enjoy! Have a safe and cozy week!


Cheesy Broccoli Soup

1 pound frozen broccoli, thawed

2 cups light cream (or more depending on desired thickness)

1/2 onion, chopped

1 Tablespoon or so olive oil

1/2-1 cup sharp cheddar cheese, cubed (I also mixed in little bit of Monterrey Jack and a slice of white American)

Black pepper, salt, thyme

Combine broccoli and light cream in blender. Blend until no large broccoli chunks remain.

Saute (or carmelize) onions with olive oil in a medium sized cooking pot.

Add broccoli and cream mix to the onions.

Stir and cook until warm. Slowly add cubed cheese while stirring. Add remaining cheese until desired amount. Stir occasionally until melted.

Season with salt, pepper, and thyme. (Probably about 1 tsp thyme)