Italian Herb Chicken with Broccoli

I’ve become a little bit of a fan of the Land O’ Lakes Saute Express seasonings. I’ve made the Italian Herb before, but this time I decided to change things up a little.

So I decided to add some broccoli to the pan and I sauteed it up with the chicken. I’ve been tolerating plain broccoli florets for a while now so I hoped that adding them to the seasoning would give them a little more flavor.

Italian Herb Chicken and Broccoli

The broccoli certainly did get cooked in well with the chicken. I do think I may have added it too soon though. The broccoli got a little too soft.

Italian Herb Chicken and Broccoli with Noodles

I topped it all off with a little pasta and Parmesan cheese. It made for a great meal with some much needed greens. The broccoli was a bit too mushy, but it was a little more flavorful than usual. Perhaps it would be better to say it hid the broccoli flavor better. Either way, it gave me another way to eat broccoli.



Land O’ Lakes Saute Express – Italian Herb Chicken

While Linda was out of town, I opted for a lot for easy to prepare meals. I made Kraft Fresh Take chicken, burgers, and (I hate to admit it) even hot dogs and beans. Another easy meal I made was from a simple seasoning and butter combination – Land O’ Lakes Saute Express. It’s a simple premise. You probably already saute with either butter or oil and then add seasonings to it. Why not just do it all at once? That’s just what Land O’ Lakes has done.

Land O Lakes Saute Express Italian HerbWe picked up two varieties a while back – the Italian Herb and the Lemon Pepper. I haven’t had a chance to make the Lemon Pepper yet, so expect to see an entry about it at some point in the near future.

These couldn’t be much easier to use. Simply melt a pack in the pan and add the chicken to it. I prefer to cut up the chicken into nice bite sized pieces, but you could leave it whole if you prefer. Then just saute until the chicken gets golden brown.

Land O Lakes Saute Express ChickenI found this to be a pretty quick and easy way to saute up some chicken. However, the real test in in the taste. It doesn’t matter how quick and easy it is if it doesn’t pass the taste test. I’m glad to say that it does meet with this fussy eater’s approval. I look forward to trying the Lemon Pepper variety.

Sauteed Brussels Sprouts with Bacon

My wife has been out of town for a little bit taking care of her mother. This has left me to mostly fend for myself at home. Fortunately, our youngest daughter, Kate, is currently living at home and has helped me to avoid going back to my old ways of hot dogs, pork and beans and eating out of the pan I cook in. She has also turned me on to Game of Thrones.

Anyway, she made these once before, but I didn’t really get a chance to try them. They are quick and easy to prepare, which is great. It’s not much of a recipe since she doesn’t measure anything. At least when I prepare things without measuring I have some general idea of the amounts or proportions. Since I have no clue here, I’ll just lay out the ingredients and leave to each of you to figure out what amounts work for you.


  • Petite Brussels Sprouts
  • Olive oil
  • Bacon
  • Garlic
  • Salt
  • Pepper


  1. Microwave some bacon.
  2. Put olive oil in a pan and add Brussels Sprouts.
  3. Break up the bacon into small pieces and add to the pan.
  4. Add a small amount on garlic.
  5. Add salt and pepper to taste.
  6. Saute for a few minute until Brussels Sprouts are done.

Kate suggests microwaving the bacon for two reasons. First, the paper towels that you use above and below the bacon will help draw out the grease so they are a little healthier. Second, it help to make them a bit more crisp and uniform so you can easily break them up into small pieces.

Brussels Sprouts w/Bacon

They were pretty good. The only thing I noticed was that some pieces seemed to have more garlic than others. I will probably leave out the garlic when I make these myself. I’m also thinking of adding some chili powder to give them some kick. I’m sure there is a lot that could be done with them. Any ideas?

Spiced Pork Tenderloin with Sauteed Apples Recipe

Earlier in the week, Linda and I tried a recipe from the Cooking Light cookbook she got for Christmas. We were so pleased with that dish that we decided to try another. We had thawed an oven roasted Hatfield Pork Tenderloin for dinner and found a recipe that called for a pork tenderloin. I doubt it would have worked with the Peppercorn or Southwestern Adobo varieties so we were in business.


  • 3/8 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cinnamon
  • 1 lb pork tenderloin (we used a Hatfield pork tenderloin)


  • 2 tablespoons butter
  • 2 cups thin sliced Gala apple
  • 1/3 cup thin sliced shallots
  • 1/8 teaspoon salt
  • 1/4 cup apple cider
  • 1 teaspoon thyme


  1. Heat cast iron skillet over medium-high heat with cooking spray
  2. Combine the first set of ingredients in a bowl or bag
  3. Cut pork tenderloin into thin slices and season with the mix
  4. Cook 3-4 minutes per side or until done to your liking
  5. Remove pork from pan and keep warm
  6. Melt butter in the pan
  7. Add apple slices, shallots and salt
  8. Saute until apple starts to brown
  9. Add apple cider and cook another 2 minutes
  10. Stir in thyme
  11. Add pork and cook another minute
  12. Serve pork with apple mix

Spiced Pork Tenderloin with Sauteed Apples - Apples

Spiced Pork Tenderloin with Sauteed Apples - CookingThe pork smelled really good while cooking. That’s probably because I love cinnamon so much. It also looked really good. I’m not a big fan of apples and shallots are close enough to onion that they are guilty by association. I tried to overlook all that and came to dinner with an open mind.

Spiced Pork Tenderloin with Sauteed Apples - Plated


The pork was really good. I could definitely taste the cinnamon. In fact, on some pieces the seasoning might have been a little too much. We really need to find a good way to spread seasonings as I had a similar problem with the Cajun Flank Steak seasoning. Sprinkling seasoning is so inexact. Overall, the pork was good. I might try tweaking the recipe a bit in the future. I wasn’t really fond of the apples or shallots, but they weren’t bad either. I can probably make them work a little better by tweaking things a bit as well.

We are really enjoying the cookbook and look forward to finding another great recipe.


Parmesan Chicken with Pasta and Peas

Since the number of things I’ll eat is a bit more limited than it is for most people, I try to find ways to prepare things I like in different combinations so I don’t get bored having the same basic thing week after week. I often make sauteed chicken with pasta. That can get a little old after a while. To change things up, I will sometimes add a vegetable in to add a little flavor and color.

We had some extra chicken thawed out from when we made the citrus garlic tacos that I didn’t care for. I sauteed that up in a pan and seasoned it with black pepper. Then I started some wheat pasta. I’ve switched to wheat pasta within the past year to try to make my meals a little more healthy. I usually use Rotini, but you can use whatever pasta you like – it doesn’t have to be wheat either. When the chicken and pasta are almost done, I toss some peas in the microwave.

After I strain the pasta, I add in a generous helping of Parmesan cheese. Then I stir in the chicken and the peas. It makes for a quick, healthy meal that even a fussy eater can enjoy. If they don’t like peas, you can substitute a vegetable that they do like. I will sometimes use broccoli that I cut up into very small bits so it makes them easier to mix and eat.

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