3 Course Dinner: Bruschetta, Almond Coconut Chicken, Mashed Sweet Potatoes, Brown Sugar Baked Peaches, Frozen Yogurt


One night I decided to make dinner for my parents and my boyfriend. Being Italian, I have been very spoiled with always getting home cooked meals by my parents. I thought it would be nice to cook for them in return, since I am just so thoughtful 😉

I also like to make goofy menus when I am creating dinners for people, as you can see above!


Tomato Basil Bruschetta


  • 4 tablespoons olive oil
  • 5 cloves garlic, finely minced
  • 1 pint red grape tomatoes, halved lengthwise
  • 1 pint yellow grape tomatoes, halved lengthwise
  • 1 tablespoon balsamic vinegar
  • 16 whole fresh basil leaves, plus more as needed, chiffonade
  • Salt and freshly ground black pepper
  • 1 whole baguette or crusty loaf
  • 1 stick butter


  1. In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
  2. Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don’t over salt, though!) Cover and refrigerate for an hour or two if you have the time.
  3. Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
  4. To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

Stolen from http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.html?soc=sharingpinterest 🙂


Coconut and Almond Crusted Chicken


  • 1 egg, lightly beaten
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 1/4 cups flaked coconut
  • 1 1/4 cups of blended almonds
  • 14 to 16 ounces chicken breast tenderloins
  • 1 8-ounce can pineapple tidbits (juice pack), drained
  • 1 cup chopped refrigerated mango slices (about 10 slices)
  • 2 tablespoons snipped fresh cilantro (optional)
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt


  1. Preheat oven to 400°F. Line a large baking sheet with foil; lightly grease foil. Set pan aside.
  2. In a shallow bowl whisk together egg, oil, 1/4 teaspoon of the salt, and the cayenne pepper. Spread coconut in a second shallow bowl. Dip each chicken piece in egg mixture, allowing excess to drip off. Coat chicken pieces with coconut. Arrange chicken on the prepared baking sheet. Bake for 10 to 12 minutes or until chicken is no longer pink (170°F).
  3. Meanwhile, for salsa, in a medium bowl combine pineapple, mango, cilantro (if desired), lime juice, and the remaining 1/4 teaspoon salt. Serve with chicken.

Stolen from http://stlcooks.com/2013/07/coconut-chicken-with-pineapple-mango-salsa/ 🙂



Mashed Sweet Potatoes and Broccoli

Time:  25 mins

Serves: 6


  • 2½ pounds sweet potatoes
  • 2 tbsp. unsalted butter
  • ¼ cup of skim milk
  • 1 tsp. salt, or more to taste
  • 1 pound broccoli florets


  1. Put sweet potatoes in the microwave and microwave for 10 minutes. Make sure to use a fork to poke holes in the potato to allow the steam enter and cook them.
  2. While the potatoes are cooking in the microwave, sautee broccoli in a skillet with garlic and oil under tender
  3. Once the potatoes are soft and ready set aside and let them cool down. I like to cut them in the middle and then squeeze out the flesh. I just use a wisk or fork and mash the sweet potatoes to create a smooth consistency. It is super easy!
  4. Stir in the butter, milk and salt into the potatoes.
  5. Serve warm.


100 Calorie Brown Sugar Baked Peaches


Per serving:

  • 1 fresh peach
  • 1 tsp. unsalted butter, divided
  • 2 to 4 tsp. brown sugar, divided
  • Sprinkling of ground cinnamon, to taste


1.  Halve peaches and remove pit.  Place in baking dish, skin side down.
2.  Place 1/2 teaspoon butter in the hollow of each peach, top each peach half with 1 or 2 teaspoons brown sugar, and sprinkle with cinnamon.
3.  Bake at 375 degrees until peaches are tender, about 30 minutes.  Serve warm

Stolen from http://www.thekitchenismyplayground.com/2012/07/brown-sugar-baked-peaches-healthier.html 🙂


Frozen Yogurt


  • 1 frozen banana
  • 1 tablespoon of Peanut Butter
  • 1/2 table spoon of cocoa powder


  1. Blend all ingredients in food processor. This will create a ice cream texture. If you want the ice cream harder, place in freezer for a 10 minutes. Serve cold and enjoy!

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