Wednesday, July 20, 2011
Entertain With Jane: Healthy Chicken Parm With Veggies on Whole Grain P...
Entertain With Jane: Healthy Chicken Parm With Veggies on Whole Grain P...: "Necessity is truly the mother of invention. Here's a new healthier version of a great meal. 4 skinless, boneless chicken breasts (flatten..."
Healthy Chicken Parm With Veggies on Whole Grain Pasta
Necessity is truly the mother of invention. Here's a new healthier version of a great meal.
4 skinless, boneless chicken breasts (flattened)
1/2 lb whole grain pasta
1 large 32 oz can crushed tomatoes
3 or 4 cloves of fresh garlic (minced)
3 T fresh oregano (chopped)
4 T fresh basil (chopped)
1 yellow squash (cut in rounds)
1 zucchini squash (cut in rounds)
1/2 white onion (finely diced)
1 green bell pepper (thinly sliced)
1 c sliced mushrooms
3 T olive oil
1/2 c grated parmesian
1/2 c plain flour
salt and pepper to taste
Dredge chicken in mixture of parmesian and flour. Add salt and pepper. Heat 2 T olive oil in saute pan (to at least 375). Add chicken and brown on each side. When chicken juices run clear, remove from pan and set aside. Add 1 T olive oil to pan with drippings. Reduce heat slightly. Add garlic, oregano, basil, and onion. Saute until onion begins to become transparent. Add bell pepper, mushrooms, yellow squash and zucchini and cook for about 5 minutes, stirring often. Add crushed tomatoes and let simmer for about 10 minutes. Place chicken on top of tomatoes and veggies and let simmer for about 10 more minutes. Serve on whole grain pasta.
This is a great one pan meal for weeknights.
4 skinless, boneless chicken breasts (flattened)
1/2 lb whole grain pasta
1 large 32 oz can crushed tomatoes
3 or 4 cloves of fresh garlic (minced)
3 T fresh oregano (chopped)
4 T fresh basil (chopped)
1 yellow squash (cut in rounds)
1 zucchini squash (cut in rounds)
1/2 white onion (finely diced)
1 green bell pepper (thinly sliced)
1 c sliced mushrooms
3 T olive oil
1/2 c grated parmesian
1/2 c plain flour
salt and pepper to taste
Dredge chicken in mixture of parmesian and flour. Add salt and pepper. Heat 2 T olive oil in saute pan (to at least 375). Add chicken and brown on each side. When chicken juices run clear, remove from pan and set aside. Add 1 T olive oil to pan with drippings. Reduce heat slightly. Add garlic, oregano, basil, and onion. Saute until onion begins to become transparent. Add bell pepper, mushrooms, yellow squash and zucchini and cook for about 5 minutes, stirring often. Add crushed tomatoes and let simmer for about 10 minutes. Place chicken on top of tomatoes and veggies and let simmer for about 10 more minutes. Serve on whole grain pasta.
This is a great one pan meal for weeknights.
Sunday, July 17, 2011
My Twist on BHG's Spinach Quiche - Spinach, Ham and Feta Quiche
The perfect Sunday night supper in my opinion is quiche and fruit...healthy, light and a satisfying way to wind up a great weekend.
One deep dish single crust pastry (homemade or frozen)
3 T shallots, minced
3 cloves fresh garlic, minced
8 eggs
1 c sour cream
1/2 c whole milk
1 c honey baked ham (cubed)
3 c fresh baby spinach
1 c feta cheese
1/2 c mozzarella cheese
salt to taste
white pepper
1 T salted butter
Prepare your pastry by baking for 7 minutes in a 450 degree oven with foil over the top. Remove foil and bake for an additional 5 minutes. Remove from oven and let cool.
In a medium sized skillet melt the butter and saute the shallots and garlic for about 7 minutes on med heat. Add ham and heat well.
Beat eggs, add milk and sour cream and beat well. Add salt (you may not need any) and pepper, add cheeses and stir in ham mixture. Stir in spinach leaves (whole).
Bake at 325 for about an hour or until a knife inserted in the middle comes out clean. Let stand for about 10 minutes and serve.
One deep dish single crust pastry (homemade or frozen)
3 T shallots, minced
3 cloves fresh garlic, minced
8 eggs
1 c sour cream
1/2 c whole milk
1 c honey baked ham (cubed)
3 c fresh baby spinach
1 c feta cheese
1/2 c mozzarella cheese
salt to taste
white pepper
1 T salted butter
Prepare your pastry by baking for 7 minutes in a 450 degree oven with foil over the top. Remove foil and bake for an additional 5 minutes. Remove from oven and let cool.
In a medium sized skillet melt the butter and saute the shallots and garlic for about 7 minutes on med heat. Add ham and heat well.
Beat eggs, add milk and sour cream and beat well. Add salt (you may not need any) and pepper, add cheeses and stir in ham mixture. Stir in spinach leaves (whole).
Bake at 325 for about an hour or until a knife inserted in the middle comes out clean. Let stand for about 10 minutes and serve.
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