Category: Main Course

Bacon Mac’n Cheese (Penne Version)

Bacon Mac'n Cheese (Penne Version)

A while back I shared this picture of this delicious Bacon Mac’n Cheese (Penne Version) on my Instagram account. A lot of you asked about the recipe because it looked so good (which it is). It’s seriously one of our favorite meals at home. Plus bacon goes great with anything. 

I know there’s a lot of different ways people do mac’n cheese and that’s fine because I also like to switch it up. But here’s my Bacon Mac’n Cheese (Penne Version). 

“Bacon Mac’n Cheese (Penne Version)”

Pan Seared Scallops with Brown Butter Sauce

Pan Seared Scallops with Brown Butter Sauce

On Valentine’s Day, Brian and I decided to make dinner at home since we had my boys and make dinner. We decided we wanted to make dinner that was something new. I’ve had scallops before at restaurants but not the way I made them. This was nutty and so delicious. 

I was asked about the recipe and what I had included and today I’m going to share with you this delicious recipe that is so simple to do. 

“Pan Seared Scallops with Brown Butter Sauce”

Chicken Parmesan with Zoodles


Hello to everyone visiting Classy Sassy and Smartassy Blog! I wanted to give a BIG thank you to Jasmine for allowing me the ultimate pleasure of guest posting with you all today. I am a new blogger to the blogging scene and was so excited when I received the opportunity to guest post for her. I hope I can live up to her blog’s name!

Before I begin this really awesome blog post I just wanted to give you a little bit of information about me. My name is Trisha and I am the writer, editor and photographer for The Ham & Cheese Of It. I am also the wonderful mother to a new baby girl and an awesome wife (if I do say so myself) to a very handsome husband. Because of my husband’s military career we get the opportunity to travel internationally quite often. As of right now we currently live in Japan and this winter we will be moving to Germany. This wonderful life that we lead allows us to try different food from all over the world.This of course is the main purpose behind my blog. I am travel/food writer and post about our awesome experiences with food that we get to have here. Along with some of my own personal recipes.

For today’s post I wanted to create one of my personal recipes. I wanted something that was not only healthy, but very easy to do at home. Many of my readers know that when I want to cook something healthy, I become the substitute queen. I substitute ingredients until I get a more healthy meal. Today, I will be taking one of my husbands personal favorites and spicing it up a little bit. Chicken Parmesan on a bed of Zucchini Noodles or as it is popularly known, Zoodles.

When it comes to making Zoodles, I do mine by hand. But, you can purchase a spiralizer off of Amazon or join in our giveaway and receive a FREE one. Yes, I know, it’s awesome. A spiralizer can make your life 1,000x’s easier. But if you don’t have one or want to make this before you could possibly win our free one, you can cut them by hand. It doesn’t take that long. However, zucchini is filled with water. Because of that water when it cooks, it shrinks. So depending on how many people you are cooking for, you could be slicing up zucchini for, well, forever really. I am lucky, it’s just my husband and myself. To make enough for four servings I only need to slice up about a pound of zucchini. You can make your zucchini noodles any way you like too. I like mine in thin strips, so I slice them into thirds long ways and then makes thin strips. I find that way to be the most effective and pretty way to make them by hand.

Once you have sliced your zucchini all up, take your chicken breasts. If you have regular chicken breasts and they aren’t even, take a meat pounder and make your chicken nice and even. Please, don’t make them too thin or they will burn quickly. I believe most stores now carry pre-pounded meat. I am not sure! We live in Japan! They don’t do that here.


Now, here’s where it gets easy. You’re going to take your chicken and cover it in breading. You can use either Shakin’ Bake Italian or plain chicken breading (what I normally use) or you can make your own bread crumbs with Mrs. Dash’s Italian Seasonings. Either way is fine. Once you have completely covered your chicken breasts, lay them flat on a baking sheet that has been covered with parchment paper. This is so your chicken doesn’t stick to your pan, not only ruining your pan, but also leaving the under belly of your chicken un-breaded. No one wants either of those out comes! So please line your pan! Cook your chicken at 350 F or follow the instructions on the back of your Shakin’ Bake packaging.

While that is cooking, in a medium sauce pan add either one can of diced tomatoes or a whole fresh, diced tomato. Along with your tomatoes add one can of tomato sauce and 1 TBSP of tomato paste. I seasoned my sauce with Mrs. Dash’s Italian Seasonings and 1 TSP of garlic powder. However, any seasoning’s will do. I just prefer Mrs. Dash’s because she has doesn’t add salt in her seasoning mixes and has WAY lower sodium than other seasonings. I then stir my ingredients together, cover and cook on medium-low heat. I will stir my sauce occasionally so it doesn’t burn, but I pretty much leave it alone until the chicken is finished.


For the zucchini noodles, I heat a large skillet (I use my fancy Texas sized one) and heat 3 TBSP of unsalted butter. If you don’t want to use unsalted butter, by all means use extra virgin olive oil or my personal favorite, grapeseed oil. After your butter or oil has been heated, add three cloves of minced garlic and sauté until your garlic is a beautiful golden brown color. This should not take more than two minutes. Once your garlic has reached peak golden color, toss in your zucchini! Make sure, as your adding your zucchini, that your tossing it in your garlic mixture. You want to coat those babies! If you are one who likes a little bit of heat in your meals, I would add 1/2 TBSP of crushed red peppers and evenly coat your zucchini’s with them. If you’re like me and a wuss, don’t add them!

Chicken Parmesan with Zoodles
Author: Trisha Lozanos
  • 4 Chicken Breasts
  • 1 lb. of Fresh Zucchini
  • 3 Cloves of Garlic; Minced
  • 3 TBSP of Unsalted Butter or Extra Virgin Olive Oil
  • 1 Can of Diced Tomatoes or 1 Fresh Tomato; Diced
  • 1 Can of Tomato Sauce
  • 1 TBSP of Tomato Paste
  • 1 Package of Shakin' Bake Italian Breading
  • 1 TBSP of Mrs. Dash Italian Seasonings
  • 1 TSP of Garlic Powder
  • 1/2 TSP of Crushed Red Peppers** Optional
  • 1 Cup of Mozzarella Shredded Cheese
  1. 1. Pre heat oven as instructed on Shakin' Bake packaging. Slice or spiralize your zucchini and set aside. Take a baking sheet and line it with a sheet of parchment paper. Take your four chicken breasts and "shake" as instructed on Shakin' Bake package. Place your chicken on the baking sheet and cook as instructed.
  2. 2. In a medium size sauce pan add tomato sauce, diced tomatoes, tomato paste, Mrs. Dash seasoning and garlic powder. Cook on medium heat and cover. Please, stir your sauce occasionally so everything is incorporated evenly.
  3. 3. While everything else is cooking, in a large skillet heat butter or oil over medium heat. Once heated add minced garlic. Sauté your garlic until it is golden brown then add your zucchini noodles. Make sure you are tossing them in your butter garlic sauce as you add them. You want them to be evenly coated. At this time if you prefer, add your crushed red peppers.
  4. 4. Once everything has been cooked. Begin constructing your your plate. Put your zucchini on the bottom, then your chicken breast, smother it all with your tomato sauce and then finish it off with 1/4 cup of cheese! Enjoy!
About the time your yummy zucchini is finished your chicken should be completely done cooking. If so, remove all items from the stove or oven. To serve you will put some pretty zucchini noodles on a plate, top with a chicken breast, smother your chicken with some of that pretty tomato sauce you just created and then top with cheese. A perfect cheese for this dish is mozzarella, but you can always go with parmesan if you prefer a more rustic cheese on your pasta. A lot of people prefer to smother their chickens with the sauce, top with cheese and stick them back in the oven until the cheese has melted. You can totally do that if you prefer. I don’t. Simply because it’s not only a mess, but my breading is always a tad bit soggy by the time I serve my dish to my dinner guests.

Now you are all set! I would like to once again thank Jasmine for allowing me to spend sometime with her super amazing readers today! I hope you enjoyed this post and please be sure to sign up for my giveaway and get your chance to receive a Premium Vegetable Spiralizer Complete Bundle & Recipe Book


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Herbed Baked Salmon

Herb Baked Salmon
Herb Baked Salmon
Herb Baked Salmon
Herb Baked Salmon


My boyfriend and I decided to get some salmon the other and we wanted fresh salmon. We went to our local grocery store and they have a seafood market inside, so we decided to try out their fresh salmon. We got these two slices of salmon for a total of $10.50!! How awesome is that?

Of course I love a good garlic & herb salmon. I’m sharing with you my recipe.

“Herbed Baked Salmon”

Fish Tacos

One of my favorite go to meals when I have to make something super quick is “Fish Tacos”. Now I’m not talking about the frozen fish you buy at the store but actual fish you buy fresh and get from the store, season it and cook it.

This is by far my favorite recipe because my mom taught me how to do it. Family recipe I must say.

Growing up fish was a must every Friday since we didn’t get to eat meat. We were catholic and so my parents would always make Fish for dinner. I have made this fish with white rice and its so delicious. I have also shared this recipe with my close friends. They loved it. I decided to make this Fish recipe into a fish taco recipe. I seriously hope you enjoy it as much as we do.

Fish Taco Recipe

Fish Tacos
Prep Time
10 mins
Cook Time
15 mins
2 hrs
Total Time
25 mins
Course: Main Course
Servings: 2
Author: Classy Sassy & A Bit Smartassy
  • 3 tilapia fillet split in half. So you'll have 6 pieces.
  • 1/8 cup of Goya Adobo seasoning.
  • 1 Cup of Goya Orange Juice
  • 1/2 Cup of Goya Lemon Juice any brand will work
  • Oil
  • Flour
  • 6 Corn Soft taco shells.
  • Shredded lettuce.
  • Shredded cheese mexican blend, colby jack, or mild cheddar works
  1. 1. In a large bowl place the tilapia fillet, add the orange juice, lemon juice, and adobo. Let it sit and marinade for about 2 hours in the fridge.
  2. 2. In another bowl add some flour to cover the fish as a breading.
  3. 3. In a skillet heat up the oil, place the fish and cook for about 5-8 mins each other side until the breading is golden.
  4. 4. Warm up the soft shell tacos.
  5. 5. Assemble and ENJOY!!!
Recipe Notes

Marinading the fish will ensure that the fish doesn't taste fishy.