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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Holly Nilsson
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Egg noodles are tossed in garlic butter and served with a dash of Parmesan cheese for this simple and comforting recipe.
Store leftover buttered noodles in the refrigerator in a covered container for up to 4 days. Add leftovers to a savory pasta e fagioli soup, or a deliciously filling turkey casserole. Or simply reheat them on the stove or in the microwave with a little butter to loosen the noodles!
Freezing buttered noodles changes their texture once thawed. Since they’re so quick and easy, just start fresh!
Did you make these Buttered Noodles? Leave a rating and comment below.
Make this simple and delicious recipe for buttered noodles for the perfect side dish or snack.
Bring a large pot of salted water to a boil. Add the egg noodles, reduce the heat to a low boil, and cook the pasta al dente according to the package directions.
Before draining the pasta, reserve ¼ cup of pasta water. Drain the pasta well, but do not rinse.
Place the pot back on the stove over medium heat and melt the butter and garlic powder.
Stir the cooked noodles, parsley, Parmesan cheese if using, and pepper. Toss to coat and season with additional salt if desired. Stir in a tablespoon or two of pasta water to reach desired consistency.
Calories: 299 | Carbohydrates: 41g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 100mg | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Pasta, Side Dish, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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This lemon pepper chicken is as easy as it is delicious.
Juicy chicken breasts are baked on a bed of zucchini and smothered in a tangy lemon sauce.
This Lemon Pepper Chicken recipe is sponsored by McCormick.
Chicken: I use boneless, skinless chicken breasts in this recipe. You can replace the chicken breasts with boneless chicken thighs—the cooking time will need to be adjusted.
Seasoning: I make homemade lemon pepper seasoning since it has more flavor without being too salty. Ensure the lemon zest is dry if storing leftover seasoning or store it in the freezer.
Sauce: Fresh, whole lemons give this sauce a fresh lemon flavor. It’s slightly thickened with flour and seasoned with a homemade lemon pepper blend.
Stock/Wine: Use extra chicken stock or chicken broth instead of white wine if desired.
Zucchini: Zucchini can be replaced with other colorful summer squashes or sliced mushrooms.
Did your family love this Lemon Pepper Chicken? Leave us a rating and a comment below.
Tender juicy chicken in a tangy lemon sauce, baked to perfection!
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Preheat the oven to 350°F
In a bowl, combine zucchini, 1 teaspoon lemon pepper seasoning, and green onions.
In an ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Add the zucchini mixture and cook for 2 to 3 minutes or until slightly softened. Transfer to a 2-quart casserole dish or Dutch oven.
In a shallow bowl, combine flour and 1 ½ teaspoons of lemon pepper seasoning. Dip the chicken breasts in the flour mixture and shake to remove any excess (reserve the remaining flour to thicken the sauce).
Add the remaining olive oil to the skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini.
Place broth, wine, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.
Pour into the warm skillet while whisking and bring to a boil. Simmer 1 minute while whisking and scraping up any brown bits in the pan. Season with salt and pepper to taste. Spoon sauce over chicken breasts.
Cover and bake for 20 minutes. Remove cover and bake for an additional 10-15 minutes longer or until the chicken reaches 165°F.
Combine the ingredients in a small bowl. To store leftover lemon pepper, spread the mixture onto a paper towel lined plate and allow it to dry overnight or until the lemon zest is completely dehydrated.
Calories: 435 | Carbohydrates: 14g | Protein: 51g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 313mg | Potassium: 1083mg | Fiber: 1g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 14.9mg | Calcium: 38mg | Iron: 2.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Fresh tomato sauce is really easy to make.
This sauce is packed with the rich and fresh flavor of garden tomatoes, garlic, and herbs. It’s great for tossing with pasta, topping pizza, or serving over your favorite meatballs.
Tomatoes: Use ripe garden tomatoes or summer market tomatoes—the riper, the better! You can use any variety of tomatoes for this recipe—plum tomatoes, Roma tomatoes, or heirlooms are favorites.
Herbs: Dried herbs are added earlier in the cooking process so they have a chance to rehydrate. Fresh basil and parsley are added just before serving for a fresh flavor.
Red Wine: Use a dry wine like Italian Chianti or Pinot Noir. These pair well with the flavors of tomato and are, in general, very good wines to cook with. These wines can also pair well for drinking, so keep those leftovers to serve with dinner!
As this sauce is made from fresh tomatoes, the quality of the tomatoes is important for great flavor.
Tomatoes can range in flavor from very sweet to very tart or even bland if they’re not in season. Taste a slice of tomato before cooking. I’ve included some tips in the notes in the recipe below based on the flavor of your tomatoes.
If your tomatoes are very tart, you can add a little bit of shredded carrot or finely diced red peppers for sweetness (we do this with marinara sauce too). A pinch of sugar works too.
Peeling tomatoes is optional but I prefer the texture of the sauce with peeled tomatoes.
To peel tomatoes, cut an ‘X’ on the bottom of each tomato with a paring knife. Place in a pot of boiling water for 20 seconds and then transfer to a bowl of ice water to stop it from cooking. The skins will easily peel off.
Did your family love this Fresh Tomato Sauce? Be sure to leave a rating and a comment below!
This fresh tomato sauce is easy to make and perfect spooned over meatballs or your favorite pasta.
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Peel the tomatoes by bringing a large pot of water to a boil and preparing a bowl of ice water. Cut an X in the bottom of each tomato (just enough to cut through the skin). Place in the boiling water for 20 seconds and then into ice water. The skins will easily peel.
Place a fine strainer over a small bowl. Cut tomatoes in half and remove the seeds into the strainer being sure to reserve any juices in the bowl. Discard the seeds and chop the tomatoes into chunks.
Heat olive oil in a medium saucepan. Add onion and cook over medium low heat until tender, do not brown.
Once onion is tender, add garlic and seasonings. Cook until fragrant, about 1 minute.
Add chopped tomatoes, red wine, reserved tomato juices, and ½ teaspoon salt. Bring to a simmer and let cook uncovered for 45-55 minutes or until thickened.
Blend sauce with a hand blender (or pulse a few times in a food processor) to reach desired consistency. Season with salt & pepper to taste.
Stir in fresh herbs and serve.
Sauce Texture
Serving Suggestions
Calories: 161 | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 25mg | Potassium: 1128mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4006IU | Vitamin C: 67mg | Calcium: 67mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Sauce Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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