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Month: October 2018

Creamy Salmon Taquitos

Creamy Salmon Taquitos

I’m BACK!!! Long time no speak eh?? lol Ok enough with my corny shenanigans, I’m back because I made the most amazing lunch and I knew I had to share it will y’all STAT! Here is a super easy lunch, snack, dinner, etc.  This can […]

Butter Wasted Cornish Hens

Butter Wasted Cornish Hens

Hello again my loves! We are starting to meet more often these days (insert cheers).  I will be spending the next month giving you all some great holiday recipes.  Some will be pretty basic (like collard greens) and some will be a little bit more […]

Chicken Parmigiana dip

Chicken Parmigiana dip

Hey my loves!! I have no cool story today, I’m just here to share the amazing dip I made the other day.  After receiving many threats (j/k) here is this deliciousness.  I only have one tip and thats to not wear any tight pants while enjoying this because you will eat more than you’re supposed to because IT’S SO DAMN GOOD!!! Like, guys this is unbelievably good GOOD! lol It’s a perfect dish to bring to any potluck or holiday party, or for any event that you need to shine, this dip will have your boss, friends, and your man singing your praises.  Just watch!

Print Recipe
Chicken Parmigiana Dip
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Season chicken with your choice of seasonings and set aside. Whisk egg and water together in a small bowl. In a medium bowl mix your ¼ cup of parmesan cheese, flour, and bread crumbs together. Dip your seasoned chicken in the egg wash, allow excess to drip off and toss in bread crumb mixture. Do this until you’ve dredged all of your chicken pieces. Heat a large skillet over a medium heat and fry until cooked through. Allow chicken to cool and then slice chicken into bite sized pieces.
  2. Heat 6 tbsp of butter over a medium high heat, once melted add sliced mushrooms, red onions, and garlic to pan and sautee for 10 minutes. Add seasonings and splash of red wine, cook for an additional 5 minutes. Remove from heat allow to cool.
  3. In a medium bowl combine mushroom-onion mixture with cream cheese and 1/2 cup of your mozzarella and 1/2 parmesan.
  4. Pre-heat oven to 400 degrees. Using a 9 inch square pan layer the dip as follows; spread a tbsp of marinara sauce, 1 cup of uncooked spinach, cream cheese mixture, chicken, marinara sauce, and sprinkle cheeses over this layer. Repeat until pan is full. Cover with foil and bake for 30 minutes. Remove foil and cook for an additional 10-15 minutes or until cheese is golden brown.
Recipe Notes

This dip is delicious served with garlic bread or chips.  I had a little left over the following day and wrapped the remaining dip into egg roll wraps and we enjoyed chicken parmesan egg rolls for a quick second day dinner.

You can also make your own marinara sauce. Rao's is a great choice if you're looking for something with no added sugars and little carbs.

Cheeses can be subbed out for whatever you prefer, I used my favorites.

You can also leave your chicken breast whole and layer it like instructed and eat it as a casserole (this is how I enjoyed mine since I'm doing my best to eat no carbs.  If doing this I would suggest thinning out your breast my slicing them in half or just buying the thinly sliced chicken breast in the store.

Shrimp and Broccoli

Shrimp and Broccoli

So, I posted this video on my Instagram yesterday without putting much thought into it or the recipe.  This was a quick meal that I threw together because I didn’t want to order out, and I wanted to make sure my babies were getting some […]