Cassie DeNisco

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My Easy Chicken Cutlet Recipe!

One thing about me is I love an easy chicken cutlet recipe! I feel like I really have perfected mine and I’m so excite to share it with you! I feel like making cutlets can seems so daunting but once you get the hang of it, you really will never look back!

To make these cutlets, I like to use my electric fryer. I feel like it helps to make the process faster as you can fit more in it than just a pan on the stove. You can shop the exact electric fryer I have here! (this is an affiliate link so I make a small commission if you choose to purchase)

easy chicken cutlet recipe

Ingredients

  • 2-3 boneless skinless chicken breast
  • at least 4 cups italian bread crumbs
  • 5 eggs cracked and scrambled
  • vegetable oil (enough to coat the bottom of you pan)

Directions

  1. Start by thinly slicing your chicken breast. I’ve found holding the chicken with one hand on top and using the knife sideways makes it easy and provides the thinest cutlets! Keep doing this until all your chicken breast are cut.
  2. Put your bread crumbs on either plate with sides or a low bowl then scramble the eggs and place them in another bowl with a little warm water.
  3. Warm you pan or electric fryer with enough oil to coat the bottom of it!
  4. Place your thinly sliced chicken in the egg and flip it over then place it in the bread crumbs and flip it over. Once that process is done you are ready to fry!
  5. Place breaded chicken in pan and let it sit until one side is golden brown then flip. Repeat the process until you have finished all the chicken!
  6. Let cooked cutlets sit on a paper towel lined plate to rest and enjoy!
easy chicken cutlet recipe

I hope you enjoyed this yummy chicken cutlet recipe! I love to pair mine with couscous and green beans for an easy week night meal or make them with mozzarella and tomato sauce for chicken parm! You can also make them and freeze them so you have them on hand at all times!

If you loved this recipe, you can read more on the blog here!

My Iced Matcha Recipe!

As I mentioned in my last week’s post, I have been loving this Iced Match Recipe! I look forward to it each and every morning! Matcha is so great for me because it doesn’t leave me anxious and jittery like coffee or chai does so this is a great alternative.

Before you start making matcha, you definitely want a few things on hand to make your life easier! I’ll link my go to matcha essentials below! They’re affiliate links so I do make a small commission if you purchase through me!

iced matcha recipe

Ingredients

Chamberlain Coffee Matcha

Milk of choice (i love almond)

Ice

Sweetener of Choice (I go between sugar free vanilla or caramel)

Directions

  1. Start by boiling water. Grab a glass cup and pour 1 tsp matcha into it. Mix in the hot water and use your mini electric blender to blend. (can use a regular whisk too but electric one works better)
  2. Prep the cup you’re actually going to drink out of by adding ice, 1-2 pumps sweetener, and 1 cup of milk.
  3. Pour the hot matcha over the iced cup and stir with a straw to combine!
  4. Enjoy!!

Matcha Must Haves

Electric blender- shop here

Chamberlain Matcha- shop here

Cute Cups- shop here

Sweeteners- shop here

I hope you loved my iced matcha recipe! It’s so simple and I highly recommend giving it a try if caffeine makes you too jittery! This gets my day going but in a more natural way that doesn’t give me crazy highs and lows!

If you liked this post, be sure to let me know below and check out more posts here!

My Zucchini Pasta Recipe!

I stumbled upon this recipe when I unused Zucchini in my fridge. I was craving pasta and ended up with this delicious summer zucchini pasta recipe.

This pasta is so light and tastes so fresh because you’re really using in season veggies. You can also swap out the protein to your liking but I found the sausage just really makes this great!

zucchini pasta recipe

Ingredients

1 pound rigatoni pasta

2-3 small zucchini diced

1 cup grape tomatoes diced

4 Italian sausages (I slice them open and discard the casing)

olive oil

1 tbsp garlic

red pepper flakes

salt/pepper

parmesan cheese (I used vegan)

Directions

  1. Fill a large pot of with water and boil it to cook your pasta. Follow the directions on the pasta box to cook.
  2. In a sauté pan, add a little olive oil then the ground sausage. Cook until lightly browned (no pink).
  3. Add in minced garlic, diced zucchini and diced tomatoes. Cook until zucchini is soft and tomatoes start to burst open. Sometimes I put the lid on my pan to help steam everything quicker.
  4. Once the veggies are soft, drain your pasta but save 1 cup of the water. Add pasta and pasta water to the veggie pot.
  5. Mix well and add salt and pepper to taste.
  6. Plate pasta and top with cheese and red pepper flakes.

I hope you’ll give this zucchini pasta recipe a try! I absolutely love making this once a week with the in season veggies. It’s literally so delicious and has become a staple in my house. You can even make it without the sausage and it’ll be just as good!

Be sure to check out my other recipes here! And check out my pinterest here for more content!

My Go To WeekNight Dinner!

There’s nothing I love more than an easy dinner! This recipe is sure to become a staple in your house because of how easy it is! I love the flavor combo and honestly stumbled upon it after trying to just use what I had! This has seriously become my go to weeknight dinner

A major theme in my recipes these days is using what I have on hand. I’ve found that I really feel better when I eat at home so I’ve been raiding my fridge and pantry each week to make sure I’m using what I have!

go to weeknight dinner

Ingredients- feeds 4

16 oz package of Brussel Sprouts

16oz package of Ground Turkey

2 1/3 Cups cooked white rice (I use a rice cooker but make it however you like)

1 tbsp Soy Sauce

2 tsp sriracha

garlic powder

onion powder

paprika

salt & pepper

olive oil

sesame seeds to garnish

Directions

  1. Start by preheating your oven to 425 for the brussel sprouts. Quarter then by slicing them down the middle and then down each middle again.
  2. Add them to a parchment lined baking sheet and drizzle with olive oil & salt/pepper to your liking. Bake for 12-15 minutes or until crisp and brown.
  3. Cook your ground turkey in a sauté pan over medium heat and add in soy sauce, sriracha, garlic powder, onion powder, and paprika. Cook until browned!
  4. Once everything is finished cooking assemble your plate by putting the cooked white rice, ground turkey, and then Brussel sprouts. Sprinkle with sesame seeds and enjoy!

My other recipe this month also had Brussel sprouts in it so as you can see that what I have as a leftover. It saves you money using what you have but it’s also much healthier than ordering out!

This recipe literally takes like 20 minutes tops and is a really good weeknight meal. You can make it even healthier by doing brown rice or a grain but I just prefer white rice! If you liked this go to weeknight dinner, you can read more here! You can also follow me on pinterest where I get all my recipe inspo!

Homemade Crunch Wrap Recipe

Looking to spice up your taco night? I have you covered with this homemade crunch wrap recipe. I seriously love this recipe when you’re not in the mood for just a regular taco night.

This is essentially a taco bell copycat recipe and it was an instant hit for dinner here. Obsessed with how easy this recipe was and how seriously yummy it is too!

crunch wrap recipe

Ingredients:

1 pound ground turkey or beef

2 tbsp taco seasoning

soft tortillas in wrap size

crunchy circular tortillas

diced yellow onion

1 diced tomato

chopped romaine lettuce

jalepeño

hot sauce

Directions:

  1. Cook your meat and add taco seasoning.
  2. Microwave your soft tortilla for 10 seconds so you can easily mold it.
  3. Assemble your crunch wrap with your favorite filling with the soft tortilla down first. I love ground turkey, tomatoes, lettuce, vegan cheese, jalepeños, onions, and some hot sauce.
  4. Warm a frying pan with a little bit of butter.
  5. Place the crunchy circular tortilla on top then fold your soft tortilla over. This is the hardest part because it’s so tricky. As soon as it’s all assembled place it seam side down in the pan. This will seal it so it doesn’t explode.
  6. Flip after about 2-3 minutes to crisp the other side and then enjoy!!

I cannot tell you how badly I want to remake this as I’m writing this. It just elevates your taco night and creates something so filling and yummy. I am huge on making sure your dinner hits all the points to fill you up and this combo definitely does!

If you loved this homemade crunch wrap recipe be sure to check out some of my other recipes here! You can also check out my pinterest as I am super active on it here!

My Chicken Roaster Recipe!

This is definitely a newer recipe for me! I love this chicken roaster recipe because it’s not only good the day of but I love the leftovers. Chicken is just about the only meat I’ll eat and making a roaster like this ensures I’ll have leftovers to use in so many ways!

I like to think of this recipe as my own at home rotisserie chicken. It’s essentially the same thing but I can season it how I want and it gets so fresh and delicious! You can serve with potatoes and gravy or really however you want to! It’s so easy it’s become a staple in my meal rotation!

chicken roaster recipe

Ingredients

Whole Chicken Roaster

1 tsp thyme

4 tbsp melted butter

2 tbsp minced garlic

1 tsp garlic powder

1 tsp rosemary

Directions

  1. Preheat your oven to 425 and decide what pan you’re going to use. Sometimes I use my dutch oven and others I’ll use a throw away aluminum foil.
  2. Prep your chicken by patting it dry from the extra liquids.
  3. Melt butter and then mix in minced garlic, garlic powder, thyme, and rosemary. Pour mixture over chicken in pan and make sure it coats completely. (sometimes I add more, sometimes I need less)
  4. Cooking time will depend on weight of your roaster.. typically it’s 2-3 hours for a young chicken and sometimes you can even get the one with the pop up timer!
  5. While it’s cooking, baste with the drippings occasionally to keep it moist!
  6. Carve & enjoy!

This is the easiest chicken roaster recipe to make for dinners! If you loved this recipe, be sure to check out more recipes like this here! You can follow me on Pinterest @cassiedenisco for even more content!

My Sweet Potato Quesadilla Recipe!

This new year we are prioritizing eating our veggies! I love this recipe because it sneaks in veggies in a really yummy and delicious way! I’ve now been plant based for over a year and a half and I love recipes like this sweet potato quesadilla!

Quesadillas used to be one of my go to recipes to make a quick lunch or order out but it’s hard to do when you’re dairy free! I found this recipe actual from a Hello Fresh Box but have made it my own as the years have gone on. If Hello Fresh is reading this, offer dairy free alternatives so I can still enjoy your stuff!!

This recipe is so quick and easy, as well as perfect to rotate into your New Year’s meals!

Ingredients

Your favorite Tortillas (I love almond flour but my grocery store didn’t have so I did whole wheat)

Cheese (Follow Your Heart Vegan Cheese is the best to melt with)

1 poblano pepper

Grape tomatoes

1 yellow onion

Salt

Pepper

1 tsp cayenne

1 jalapeño pepper

Avocados

Directions

  1. Preheat your oven to 425 then peel and dice your sweet potatoes. Spray them with a little oil and bake for 25 minutes or until soft.
  2. Dice your poblano and yellow onion. Sauté your poblano and half of the yellow onion in a pan with cayenne, salt and pepper. Set aside.
  3. Create a little salsa with your diced jalapeño, other half of the yellow onion, and tomatoes!
  4. Once everything is cooked, assemble your quesadillas without the salsa and bake in the oven for 5 minutes or until the cheese is melted and the tortilla is crisp.
  5. Serve with salsa on top and sliced avocado & enjoy!!

I love this recipe because it’s truly a twist on a classic. This helps you sneak in your veggies while having something good. If I’m looking for something more nutrient dense, I’ll even throw in some black beans! Let me know if you have tried this sweet potato quesadilla recipe or if you have a non-traditional quesadilla recipe!

Be sure to follow me on Pinterest for more day to day content!!

My Trader Joe’s Essentials!

I cannot tell you how exponentially better my life is now that I have a Trader Joe’s close to me! My weekly grocery trips and meal planning has leveled up since then. I wanted to dedicate this post to my Trader Joe’s essentials, the things that are alway on my list and in my fridge!

If you like this post, I actually have another Trader Joe’s post here to check out! I made that a few years ago but honestly some of these things are the same. TJ’s is great for everything but I love to stock up my fridge/freezer because their pre-made meals are great for busy days.

Freezer White Jasmine Rice

This product is a true freezer staple for me. I rave about my rice cooker but sometimes you just don’t have the time to use it. These rice packs you just have to pop in the microwave and they come out great every time. They’re so fast and great for quick additions to your lunch or dinner.

Chunky Guacamole

I have tried so many guacamole containers but this one is truly my favorite. I also like that it’s super inexpensive because guac is not cheap these days. This one seems to last me awhile too so I can open it one day and it’s not super gross and brown the next.

Chicken Fried Rice

trader joe's essentials

I cannot explain to you the love I have for this rice. It definitely isn’t a takeout dupe but honestly tastes better in my opinion because I know it’s healthier. This is perfect on its own or I like to grab like egg rolls or pot stickers and make a full dinner out of it.

Chicken Soup Dumplings

trader joe's essentials

I saw this online and immediately knew I needed them. I love dumplings and these are so great for lunch. They come in chicken or pork but I like the chicken version best. Seriously I love these and just having them in my freezer makes me not have to worry about planning a lunch during the work day.

Vegan Cashew Ravioli

trader joe's essentials

You need to try these ravioli even if you aren’t vegan! These are so yummy and honestly you probably can’t tell they aren’t vegan. I haven’t had a ravioli in like a year because I can’t have dairy and finding these was life changing!

These Trader Joe’s Essentials have seriously become staples in my life. I’ve noticed that TJ has become really dairy free friendly and has some great alternative products so let me know if you want me to do a post on my favorite non dairy things!

Follow me on Pinterest for more recipes & exclusive daily content!

Cheesy Pesto Pasta Recipe!

I’m super excited to be sharing with you this super yummy cheesy pesto pasta recipe! I’m making a vegan version for myself but you can always use regular cheese for yourself! Pesto is like my go to pasta for summer but adding cheese helps to transition it to a heartier meal for fall!

I’m going to share with you my 3 ingredient pesto recipe that I use to create this delicious dish! It’s so easy and you can make it to freeze too! I recommend getting a basil plant if you do like pesto because it ends up being cheaper and you have it for so many recipes!

cheesy pesto pasta

Ingredients

Handful of Fresh basil

2 tablespoons minced garlic

1 tablespoon olive oil

1 pound of pasta

Myokos Vegan Mozzarella cheese

1/2 cup sliced grape tomatoes

Directions

  1. Boil water and cook pasta according to the box. Once finished, drain water and add a little olive oil so it doesn’t stick together.
  2. To make the pesto, add a handful of basil, minced garlic and olive oil to a mini chopper and blend. You can make this thinner or thicker depending on how you like your pesto.
  3. Shred vegan mozzarella and then add pesto and mozzarella back to the pasta pot with the pasta. Mix until the cheese is a little melted.
  4. Plate pasta with sliced grape tomatoes on top and enjoy!

As you can see, my cheesy pesto pasta recipe is seriously that easy! I am so obsessed with how good this dish is. This is a great fresh recipe for this transitional time from summer to fall too! I love that it’s still light from the pesto but the cheese really makes it more decadent!

If you love this recipe, check out more of my recipes here! Also, I’ve been posting a lot of idea pin recipes on Pinterest so follow me there too!

My Italian Pasta Salad Recipe!

It wouldn’t be summer without a pasta salad recipe on the blog! Last year I shared a super easy recipe for a light, refreshing pasta salad here. This year I have a revamped, Italian pasta salad. This recipe is fresh but also has that anti pasta feel.

Pasta salads are great at a barbecue but also a great lunch for the week. It’s super easy to meal prep and stores so well in the fridge. This recipe is easily my go to when I have guests or just need a quick lunch idea for the week!

italian pasta salad

Ingredients:

1 box cavatapi pasta

Container of grape tomatoes

1 medium red onion

Log of salami

Half an english cucumber

1/2 cup olive oil

1/2 cup red wine vinegar

1 tsp basil

1 tsp thyme

1/2 tsp garlic powder

1 tsp oregano

Directions:

  1. Bring a pot of water to a boil and cook your pasta according to the package. Let the pasta cool completely! This is essential.
  2. Finely dice your tomato, onion, cucumber and salami. This is up to you but I like mine about half an each chunks.
  3. Mix together olive oil, red wine vinegar, and all spices.
  4. Once pasta is completely cooled, mix in veggies, salami and dressing! Enjoy 🙂

Pasta salads are seriously my favorite meal of summer! They’re easy to bring to an event or just great to store in the fridge! Let me know some of your favorite recipes below!

This Italian pasta salad seriously is my go to. It’s so fresh and refreshing but filling! This is great as a meal or just on the side! I love the protein from the salami and the freshness of the veggies. It’s truly a great recipe that everyone will love!

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