My Personal Recipes

My Personal Recipes all calculated out for future reference! Cook all recipes in mass amounts for family or leftovers. Calories are calculated in servings.


Lemon Chicken with Broccoli - 279 cal
Mexican Chicken with Homemade Guacamole - 546 cal
Filet Mignon with Baked Potato - 375 cal
Baked Lemon Chicken with Roasted Onions and Tomatoes - 268 cal
Barbeque Chicken with Brown Rice - 470 cal
Albacore Tuna with Heirloom Tomato and Avocado - 485 cal
Tomatoes baked with Parmesan Cheese - 132 cal

Lemon Chicken with Broccoli - 279 calories 


1 lrg chicken breast (1/2 cup or 4oz.) - 200 cal
Lemon Juice
Lemon Pepper
Lawry's Salt
Garlic Salt
2 cups of Broccoli - 79 cal


1. Cut all fat off chicken. Cut chicken into bite sized pieces. Put on baking pan over foil and cover with lemon juice and assorted seasonings listed above. Bake in the oven on 375 degrees for 12-15 minutes depending on amount being cooked.
2. Boil or steam broccoli in steam bags for your microwave for about 5 minutes. 
3. Season as you see fit and serve!

Mexican Chicken with Homemade Guacamole - 546 cal

Chicken - 275 calories  Guacamole- 271 calories 

1 lrg chicken breast (1/2 cup or 4oz.) - 200 cal

2 tbls Lawry's Baja Chipotle Sauce - 30 cal

1/2 packet of Lawry's dry Taco Seasoning - 45 cal

1 large california avocado -  227 cal

1 clove garlic - 4 cal

1/2 packet of Lawry's dry Guacamole Mix - 30 cal

1 lime - 10 cal

1 serving of chopped ready made pico de gallo 

1. Cut all fat off chicken. Cut chicken into bite sized pieces. Put on baking pan over foil and cover with lemon juice and assorted seasonings/sauce listed above. Bake in the oven on 375 degrees for 12-15 minutes depending on amount being cooked.

Filet Mignon with Baked Potato - 357 cal

1 small lean 4oz. cooked Filet Mignon - 202 cal

2 tbls McCormick Grill Mates Spicy Montreal Steak Seasoning

1 5.5 oz potato - 145 cal

2 tbls I Can't Believe it's Not Butter Spread Fat Free - 10 cal (light is 100cal for 2 tbls)

1. Cut all fat off filet mignon. Season filet with Spicy Montreal Steak Seasoning. Bake filet in oven on 400 degrees for 12 minutes or until desired temp. 

2. Poke/cut holes in potato and wash thoroughly. Bake potato in microwave for 6 minutes. Cook longer if necessary. Apply butter and seasoning as needed.

Baked Lemon Chicken with Roasted Onions and Tomatoes - 268 cal

1 lrg chicken breast (1/2 cup or 4oz.) - 200 cal

Lemon Juice

Lemon Pepper

Lawry's Salt

1 whole medium 4.3oz Tomato - 22 cal

1 Med 3.9oz Yellow Onion - 46 cal

1. Cut all fat off chicken and cut into large pieces. 
2. Cover baking pan with 2 cut up onions first, then layer the chicken over it and season. 
3. Add tomatoes (for large servings use 4-5 med tomatoes cut in 1/4's) face down all over the chicken and bake for 15-20 minutes on 375 degrees. When chicken is cooked fully, onions are soft and tomatoes are starting to become soft, it is done cooking.

4. Season as you see fit and serve!

Barbeque Chicken with Brown Rice - 470 cal

1 lrg chicken breast (1/2 cup or 4oz.) - 200 cal

Lemon Juice

Lawry's Salt

2 servings = 4 tbls KC Masterpiece Hot and Spicy Barbeque Sauce - 120 cal

1/2 cup = 1 serving Minutes Rice instant pre-cooked packaged Whole Grain Brown Rice - 150 cal

1. Cut all fat off chicken and cut into bite sized pieces. Put on baking pan over foil and cover with lemon juice and assorted seasonings/lemon and barbeque sauce listed above. Bake in the oven on 375 degrees for 10 minutes.

2. Cook rice in package in bowl of water on stove or in microwave for specified amount of time.

3. Season as you see fit and serve!

Albacore Tuna with Heirloom Tomato and Avocado - 485 cal

1 small 5oz can of Albacore white Tuna in water - 178 cal

lemon juice

lemon pepper

lawry's salt

1 serving .5oz Kraft Light Mayonnaise - 45 cal

1 large california avocado - 227 cal

1 medium Heirloom Tomato - 35 cal

1. Mix tuna with mayo, lemon and seasonings.

2. Cut avocado and place on top of tuna.

3. Cut heirlooom tomato and put on top of food.

4. Sprinkle with Lawry's salt for flavor.

Tomatoes baked with Parmesan Cheese - 132 cal

1 whole medium 4.3oz Tomato - 22 cal

1oz serving Parmesan Shredded Cheese (Kraft) - 110


1. cut tomatoes horizontally into circular cuts.
2. cover in shredded parmesan cheese.
3. Bake at 375 degrees until cheese is melted.




ENJOY!