One Pot Cumin Rubbed Chicken
When you are in the need for an easy weeknight meal, this dish will fit the bill. Its a one pot meal, less dishes is always a win in my book. Also, everything is super easy to assemble and throw together. Nothing to baby sit and no steps in this recipe are tricky. 


 Ingredients:
2 chicken breasts
1/2 onion, chopped
2 cans black beans, rinsed
1 can corn, rinsed
1 tablespoon dried cilantro
1 tsp dried parsley
1 tablespoon cumin
2 tablespoons olive oil 
1/4 tsp red pepper flakes 
2 tablespoons apple cider vinegar
Salt and pepper 

 Heat your oil in a large skillet. Pat your chicken breasts dry with a paper towel and sprinkle each side with salt, pepper, and cumin. Place your chicken in the skillet and saute for about 5 minutes on each side, or until cooked through. There should be a nice golden crust on the outside of your chicken. Remove your chicken from the pan and saute your onions in the drippings with salt and pepper until golden and translucent. Add your bean, corn, parsley, cilantro, & pepper flakes to the pan and heat through. Add your vinegar at the end and stir. Place your chicken on top. You can also serve this dish over rice if you are like me and need carbs with every meal. Wink wink. 

Simple, affordable, tasty. 
Enjoy!

The Lavender AppleMexican, beans, black beans, chicken, corn, cumin, onion, riceComment
Skinny Salmon Casserole
This is a delicious recipe for a low fat good for you salmon casserole. Its like a traditional tuna casserole, only everything is swapped out for its healthier counterpart. Instead of butter? Olive oil. Instead of cream? Broth. Instead of tuna? Salmon. You get the idea. For all the healthy swaps in this recipe, you would assume it would taste "healthy", but this casserole is rich and satisfying. Its packed full of nutrients too, so you can really feel good about making it for your family. 



Ingredients: 
16 ounces egg noodle pasta
1/2 large onion
1 cup fresh green beans (trimmed and cut into bite sized pieces) 
2 tablespoons olive oil
Salt and pepper
4 tablespoons flour 
2 cans (4 cups) chicken broth
1 can (15 ounces) salmon 
1 tablespoon butter
4 springs fresh dill, chopped
1/2 cup panic bread crumbs

Serves 6-8

Preheat oven to 425 degrees. 
Boil your pasta in salted water according to the package instructions. 2 minutes before your pasta is finished, throw your green beans in with the pasta. Drain and set aside. 

While the pasta cooks, dice your onion. In a LARGE sauce pan warm your olive oil. Sauté the onion in the oil. Salt and pepper the onion. Cook until tender and translucent. Add your flour to the onion and stir so that all of the onion is well coated. Slowly add your chicken stock to the onions, while stirring constantly. Bring it to a boil then simmer so it can thicken. This can take up to ten minutes. Salt and pepper to taste. 

Add your salmon and dill to the sauce. Mix with the cooked pasta and taste. Add salt or pepper as needed. Pour into a greased 9x13 baking dish. 

Melt your butter and mix that with the bread crumbs (the butter allows your casserole to get golden brown in the oven). Sprinkle the bread crumbs over your pasta. 

Place in 425 degree oven for 17-18 minutes until golden brown on top. 



This is a savory good for you weeknight meal made of mostly pantry items. We hope you enjoy it!
The Lavender Applebeans, bread crumbs, casserole, dill, egg noodles, green beans, noodles, panko, salmon, tunaComment
Easy Baked Chicken Parmesan
Chicken Parmesan is a great meal to whip up when you haven't had a chance to run to the grocery store. It uses mostly pantry and fridge items that most of us keep on hand. This dish has a great crunch from the breading but the inside of the chicken is tender and moist. It has a nice salty bite from the mozzarella as well. Its a wonderful way to please your family's palets with not a ton of work. You can make this dish in under 30 minutes! 

Ingredients: 
1 1/2 pounds of chicken breasts
1/4 cup whole wheat flour 
1 tablespoon italian seasoning 
2 eggs, beaten
3/4 cups crushed cornflakes
1/3 cup grated parmesan 
Salt and pepper 
2 tbs olive oil
16 ounces marinara sauce
1 lb fresh mozzarella 
3 leaves fresh basil 


Directions: 
Heat oven to 400 degrees. Cut your chicken into 8 cutlet type pieces. Pat each piece with a paper towel and then salt and pepper the chicken on each side. 

Make 3 shallow bowls to bread your chicken in. In bowl #1 place your flour. In bowl #2 place your eggs and beat them. In bowl #3 place your parmesan, cornflakes, and italian seasoning. 

 In a large skillet, heat your oil over medium high heat. When your oil starts to bubble, place your chicken in the skillet. Cook for 3 minutes on each side until its nice and golden. 

Pour your marinara into a large baking dish. Nestle the chicken on top of the marinara. Cut up your mozzarella log into thin slices and top your chicken with the cheese. Bake until the cheese is bubbly and golden, about 25 minutes. Top with fresh basil leaves. 


This is a satisfying meal if Ive ever had one. The sauce and cheese make this chicken taste decadent. Its salty and creamy, and will certainly have you going back for seconds! 

 Enjoy!


The Lavender Applebasil, chicken parmesan, chicken, marinara, mozarella, parmesan, tomatoesComment
InstaFriday May Week 1
Welcome to May! Can you believe it? Where does the time go? We hope you are all looking forward to a wonderful weekend full of fun. Come see us at the farmers market this weekend!

A photo posted by Lavender Apple (@the.lavender.apple) on










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