Chicken Parmesan

 

Ingredients:
2 tbsp. vegetable oil
1 c. Italian style breadcrumbs
1/4 c. Parmesan cheese
2 boneless, skinless chicken breasts, butterflied then cut in half
1/2 c. flour
1 egg, beaten
mozzarella cheese for topping
1 lb. spaghetti
16 oz. spaghetti sauce

Heat oil in a large pan over medium-high heat. Mix breadcrumbs and Parmesan cheese together in a shallow bowl. Dip chicken in flour, covering completely. Dip into beaten egg, then in breadcrumb mixture.

Put chicken into the oil, and cook for about 6 minutes on each side, or until chicken is cooked and the outside starts to brown. Take chicken out of the oil, and set aside for several minutes to let the oil drip off. Preheat oven to 350 degrees. Put chicken on cookie sheet and top with mozzarella cheese. Bake for about 8 minutes or until cheese starts to bubble.

Cook spaghetti according to directions on box. Mix in sauce. Serve chicken over spaghetti.

Southern Macaroni and Cheese

Ingredients

• 1 1/2 cups uncooked whole wheat or multigrain elbow macaroni.
• 2 teaspoons all-purpose flour
• 1 tablespoon dry mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup fat-free skim milk, divided
• 1/2 cup plus 1 tablespoon shredded reduced-fat sharp cheddar cheese.
• 1 egg white
• 1/8 teaspoon paprika
• 1 tablespoon panko (Japanese Breadcrumbs)

Directions

1. Preheat oven to 325 degrees.  Spray 1 quart baking dish with nonstick cooking spray.
2. Cook Macaroni according to package directions.  Drain macaroni in colander under cold water to cool slightly; shake off excess liquid.  Set aside in bowl.
3. Mix together flour, mustard, pepper and salt in a small saucepan.  Add 1/2 cup milk and whisk.  Place over medium heat, stir in remaining 1/2 milk.  Continue to cook, stirring constantly until bubbly and thickened.  Remove from heat, let cool 2.3 minutes.  Stir in 1/2 cup cheese and mix until melted.
4. Add egg white to slightly cooled macaroni and mix.  Add cheese sauce to macaroni mixture and mix.  Spoon macaroni mixture into prepared baking dish.
5. Mix together 1 tablespoon cheese, paprika and panko.  Sprinkle mixture on top of macaroni.  Bake until bubbly and lightly browned for 15-20 minutes.  Let stand 5 minutes before serving.

Ground Turkey Asparagus Skillet

1 lb ground turkey
1 medium onion (chopped)
4 medium potatoes (chopped)
1/2 cup water
salt and freshly ground black pepper to taste
1 lb asparagus (cut in 1 inch lengths)
1/2 cup cheese (shredded)

1. Fry the ground turkey and onion together until lightly browned and drain fat.
2. Add the potatoes and water, and cover and simmer for 10 minutes.
3. Add the asparagus and simmer an additional 10 minutes or until potatoes are tender.
4. Sprinkle cheese on top.

Servings: 4

Verdict: Leila was most interested in the asparagus.  Chad thought the ground turkey was too gritty but the rest was good.  I loved the whole meal.

Chicken Tetrazzini

Ingredients

12 ounces uncooked spaghetti
2 T light stick butter
1 (8-ounce) package presliced mushrooms
3 Cups chopped cooked chicken breast
2 (10.75-oz) cans condensed cream of mushroom soup
2 cups sour cream
1/2 t freshly ground black pepper
Cooking spray
1/3 c grated Parmesan cheese
Chopped Fresh Parsley

1. Preheat oven to 350 degrees
2. Cook spaghetti according to package directions, omitting salt and fat. Drain
3. While pasta cooks, melt butter in a nonstick skillet over medium-high heat. Add mushrooms and saute 4 minutes or until tender.
4. Combine pasta, mushrooms, chopped chicken, and the next 3 ingredients.
5. Pour chicken mixture into a 13x9 baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Bake at 350 for 55 minutes or until bubbly. Let stand 5 minutes before serving. Sprinkle with parsley.

Chicken with Mushrooms

 Ingredients

•  3 cups sliced mushrooms
• 4 skinless, boneless chicken breast halves
• 2 eggs, beaten
• 1 cup seasoned bread crumbs
• 2 tablespoons butter
• 6 oz mozzarella cheese, sliced
• 3/4 cup chicken broth

Directions

1. Preheat oven to 350 degrees.
2. Place half of the mushrooms in a 9x13 inch pan.  Dip chicken into beaten eggs, then roll in bread crumbs.
3. In skillet, melt butter over medium heat.  Brown both sides of chicken in skillet.  Place chicken on top of mushrooms, arrange remaining mushrooms on chicken and top with mozzarella cheese.  Add chicken broth to pan.
4. Bake for 30 to 35 minutes or until chicken is no longer pink and juices run clear.

Emily's Manicotti

Ingredients

• 1/2 lbs ground beef
• 1/2 lbs ground pork sausage
• 1/2 cup chopped sweet onion
• 1 teaspoon minced garlic
• 1/4 cup Italian seasoned dry bread crumbs.
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• 1 (16 oz) jar pasta sauce
• 1 (8 oz) package manicotti shells
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees.  Lightly grease a 9x13 inch baking dish.
2. Cook the beef and pork in a skillet over medium-high heat until evenly brown.  Drain grease and transfer meat to a large bowl.  Place onion and garlic in the skillet and cook until onion is tender.  Transfer to bowl with meat.  Mix the bread crumbs, parsley and oregano into the  bowl.
3. Spread 1/2 the pasta sauce over the bottom of the baking dish.  Stuff manicotti shells with the meat mixture, arrange in the baking dish and cover with the remaining sauce.
4. Cover pan with foil and bake manicotti 40 minutes.  Uncover, sprinkle with cheese and continue baking 20 minutes, until bubbly.

Meat Filled Manicotti

Ingredients

1 (8 ounce) package manicotti pasta
1 pound lean ground turkey
1 1/2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 egg whites
1/2 teaspoon dried oregano
1 (32 ounce) jar spaghetti sauce

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
2. Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.

5. Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with spaghetti sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.


Yield 6 servings

Verdict: Leila gobbled hers up. Chad didn't even notice it was ground turkey instead of ground beef and loved it.  I liked it but I think I would prefer ground beef in this recipe.

Pizza Pasta

Ingredients

8 ounces rotini pasta
1 pound lean ground beef
1 small onion, diced
1 (28 ounce) jar spaghetti sauce
4 ounces sliced pepperoni sausage
2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3. In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.

4. Bake in preheated oven for 30 minutes, until cheese is melted and golden.
 
Yield 6 servings

Verdict: Leila finished her plate.  Chad loved it.  I loved it.

Stromboli

Stolen from http://www.rumbleinthekitchen.blogspot.com/ (picture too)...and it was delicious!

Premade Pizza Dough
Cheese (Try: Provolone, Swiss, Mozzarella) (6-8 oz)
Meat (Try: Ham, Hard Salami, Turkey) (6-8 oz)
1 Beaten Egg Yolk
Garlic Powder
Dried Oregano
Dried Parsley
Preheat oven to 375. Roll out your dough into a rectangular shape. Put a layer of cheese over the entire surface, leaving about an inch of dough showing all the ends and a 1/2 inch at the long sides. Put a layer of meat's over the cheese, again leaving room all the way around.

Sprinkle a fine layer of each garlic powder, oregano and parsley, over the meats.
Roll it up starting at one of the shorter ends. Place it on a greased baking sheet seam down. Use a brush to paint the entire exposed surface with the egg yolk. Sprinkle a little cheese and parsley over the top and bake at 375 for 25-30 minutes or until golden brown all over. Let stand a few minutes before serving.

For a twist Add a marinara sauce or ranch to dip it in!

3/4 pound ground beef (85% lean)
1 3/4 cups Chicken Broth
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano leaves, crushed OR 1/8 teaspoon ground oregano

1/2 teaspoon garlic powder

1 can (about 8 ounces) stewed tomatoes

1 1/2 cups uncooked medium tube-shaped or corkscrew-shaped pasta

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.

Stir the broth, Worcestershire, oregano, garlic and tomatoes in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 10 minutes, stirring often. Uncover.

Cook for 5 minutes or until the pasta is tender.