Saturday, February 27, 2010
Thursday, February 25, 2010
A go to meal in our household is Chicken Parm (or, Chicken Pahm if your from our area). We usually serve it with a side of Barilla plus pasta, maybe a tomato basil or spicy red pepper sauce, usually some light mozz on the chicken, pan fried. Tasty as it may, it can get boring. We also haven't been tying in as many veggies as we should when we make this dinner. So the other night, I decided to change it up.
- 4 thin sliced chicken breasts, about 4 ounces each
- 1/2 cup panko bread crumbs
- 1 serving egg beaters
- 1/4 cup (maybe less) all purpose flour, and yes, you can use whole wheat, instead
- 2 tbsp grated parmesan/romano blend by kraft (not the fresh kind)
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- eye ball about a 1/2 tsp of dried oregano, basil and parsley- If you have fresh, use about a tsp of each.
- 1/2 cup part skim shredded mozzarella cheese
- 1/2 cup tomato and basil sauce (such as Classico or Bertolli brands)
- 1 tbsp extra virgin olive oil
- 1 cup of organic Quinoa
- 1 1/4 cups of water
- 3 cups of peeled, diced eggplant
- 1 medium yellow onion, chopped
- 1 tomato, chopped
- 2 garlic cloves, sliced
- 4 tbsp part skim ricotta cheese
- 1.5 tbsp parmesan/romano grated cheese
- 1/4 cup part skim shredded mozzarella cheese
- 1 cup tomato and basil pasta sauce
Wednesday, February 24, 2010
- 1 1/2 cups sifted whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 3 medium, ripe (turning brown) bananas, mashed
- 1/4 cup egg substitute
- 1/4 cup + 1/8 cup agave nectar
- 1/4 cup all natural unsweetened applesauce
- 1 tbsp all natural smooth peanut butter
- In a medium mixing bowl, combine the first 5 ingredients (flour, baking soda, baking powder, salt, cinnamon).
- In a smaller mixing bowl, combine the next four ingredients (bananas, egg, agave nectar, applesauce, peanut butter).
- In the dry ingredient bowl, make a well in the center.
- Pour the wet ingredients all at once into the well.
- Combine ingredients til dry is now wet like a batter. The batter will be lumpy. Do not over mix.
- Place batter in greased loaf pan.
- Place in oven for 50-55 minutes, until a toothpick (or slender picking type object of your choice) comes out clean when you insert it in the center of the bread.
- Let cool completely on wire rack (pop it out of pan)
- Wrap it in plastic wrap for about 24 hours (if you can wait that long) before cutting into it.
- Serves 8 slices
Wednesday, February 17, 2010
- 2 1/2 cup Toll House Semi-sweet Chocolate Chips
- 1 1/2 cup Sugar, Granulated
- 1 cup I Can't Believe It's Not Butter Light (the type that is in the tub is great because it's soft)
- 1 tsp Organic Vanilla Extract
- 1 tsp Pure Almond Extract
- 1/2 cup Egg Beaters
- 1 cup 100% Organic Whole Wheat Flour
- 1 cup All-purpose Flour
- 1/3 cup Cocoa Powder, Natural Unsweetened
- 1 tsp Baking Soda
- 1/4 tsp Kosher Salt
Preheat the oven to 375 degrees.
Melt 1/2 c chocolate chips (about 30-45 seconds in the microwave). Stir; set aside
In your mixer, beat the sugar, butter, and extracts til creamy.
Beat in egg beaters until fluffy.
Mix in melted (but cooled) chocolate.
In a small bowl, combine together the flours, cocoa powder, baking soda, salt.
Mix the flour mixture with the fluffly sugar goodness. Add the remaining chocolate chips.
Place 2" balls on a "Pam'd" cookie sheet. Bake for 9-11 minutes; cool on baking rack.
Tuesday, February 9, 2010
- 2 cups of spring mix salad blend
- 2 Belgian Endives, outer, wilted leaves removed; sliced.
- 1/4 cup of shelled pecans
- 2 fuji apples, chopped into bite sized pieces.
- 2 ounces Roquefort cheese
- 6 tbsp fat free half and half
- 1 tbsp apple cider vinegar
- Kosher salt and pepper