Lemon Chicken with Asparagus

Hey all! I finally back. 🙂 I have no visitors or trips planned until November. This has been a crazy summer for me, so I should be able to dedicate more time to my blog now that things are calming down! I hope you all are as excited about that as I am.

The recipe I am sharing with you today is so easy, and delicious. This was the most moist, or (for people who hate that word), most juicy chicken I have made. It was a hit, and my husband requested it again just a few short nights later. I hope you love it as much as he did.


  • 2 chicken breast
  • 1 cup chicken broth
  • 1 lemon cut into 4 wedges
  • 1 tbsp Italian seasoning
  • salt & pepper to taste
  • 1/2 pound asparagus
  • 2 tbsp EVOO
  • Aluminium foil for asparagus


  1. Pre-heat oven to 400 degrees
  2. In sprayed baking dish (with any cooking spray of your choosing) place 2 chicken breast.
  3. Pour the chicken broth into the dish.
  4. Season chicken with Italian seasoning, and the salt & pepper.
  5. Place the lemon wedges in each corner of the baking dish.
  6. Cook the chicken for 35 minutes or until cooked throughout.
  7. Place the asparagus on a baking sheet lined with aluminum foil.
  8. Coat the asparagus with EVOO, salt, and pepper.
  9. Bake the asparagus for 25 minutes (so put in the oven after 10 minutes have passed for the chicken).




Hamburger Veggie Casserole/Weekly Menu

I am honestly the world’s worst when it comes to posting. I know I sound like a broken record, but this summer has been hectic. I have visitors coming later this month and a trip planned, but October should be pretty slow (good news for my blog)!

I hope everyone had a fantastic labor day weekend. I know I did. This week I FINALLY have a new menu. I also have this amazing dish to share with you. I was a bit worried about the mix o flavors with this one, but they ended up turning out exactly as I hoped. Even if you are not health conscious, this is a recipe I would recommend (not to toot my own horn or anything).

First things first, here is the new menu:

  • Monday: Pinto bean veggie bowl
  • Tuesday: Buffalo chicken southwest salad
  • Wednesday: Spaghetti squash lasagna
  • Thursday: BBQ baked chicken and green beans
  • Friday: Whole wheat noodle & veggie soup
  • Saturday: Hamburger veggie casserole
  • Sunday: Homemade thin crust veggie pizza

You’ll notice I was on a veggie kick this week, but with the farmers markets coming to an end soon, I thought I would take complete advantage. 🙂 For those still doing 21 day Fix, this is 1 red, 1 green, and 1 blue container.

Hamburger Veggie Casserole:


  • 3/4 pound ground beef
  • 1 zucchini halved and sliced
  • 1/4 large red onion largely diced
  • 1 whole carrot halved and sliced
  • 1/2 green bell pepper diced
  • 1/2 can of diced tomatoes with green chili’s
  • 1/4-1/2 cup Colby-jack shredded cheese
  • salt, pepper, and Italian seasoning to taste


  1. Pre-heat oven to 400 degrees.
  2. Brown ground beef in medium-high skillet until completely cooked about 5-7 minutes.
  3. Chop vegetables and place them in a sprayed baking dish.
  4. Add beef to the top of veggies.
  5. Layer the 1/2 can of diced tomatoes with green chilies evenly on top of the beef.
  6. Season the pan with salt, pepper, and Italian seasoning over the meat and veggie mixture.
  7. Top with cheese.
  8. Bake for 20 minutes.


  1. hamburger-casserole-hamburger
  2. hamburger-casserole-veggies
  3. hamburger-casserole-veggies-with-hamburger
  4. hamburger-casserole-with-diced-tomatoes
  5. hamburger-casserole-seasoning
  6. hamburger-casserole-with-cheese
  7. hamburger-casserole-finished
  8. hamburger-casserole-plated