Chicken Parmigiana

This is such an easy recipe for Chicken Parmigiana and my children's favorite dinner! Serve with a tossed salad and garlic bread.

4 boneless and skinless chicken breasts
3/4 cup Italian bread crumbs (I use Progresso)
1/4 tsp salt
1/8 t pepper
1 egg, beaten
1/3 cup olive oil
1 (15 1/2 oz) jar spaghetti sauce
2 tbsp grated Parmesan cheese
4 slices provolone or mozzarella cheese
8 oz thin spaghetti noodles

Place chicken between two pieces of wax paper and pound with mallet or rolling pin until 1/4-inch thick.
Combine bread crumbs, salt and pepper.
Dip chicken in egg then coat with bread crumbs. Place chicken on a cookie sheet and chill for 10 minutes.
Prepare noodles according to package directions then drain and set aside.
Heat oil in large skillet over medium heat. Saute chicken in oil until golden brown on each side. Place browned chicken in a large baking dish, spoon 1 tablespoon of sauce over each breast and then sprinkle with Parmesan cheese. Bake at 375 degrees for 15 minutes. Remove chicken from oven, top with cheese slices and then bake an additional 5 minutes or until cheese is melted. Serve with noodles and remaining warmed spaghetti sauce.

Chicken and Artichoke Fettuccine

4 boneless, skinless chicken breasts cut into thin strips
1/2 tsp salt, divided
1/4 tsp pepper
2 tbsp olive oil
1 (10 3/4 oz) can reduced or fat free cream of chicken soup
1/2 cup white wine
1/2 cup chicken broth
2 tbsp fresh lemon juice
1 (14 oz) can quartered artichoke hearts, drained and chopped
1 tbsp drained capers
8 oz fettuccine
2 bacon slices cooked and crumbled

Sprinkle chicken with 1/4 tsp salt and pepper. Heat oil in a large skillet over medium-high heat then saute chicken 5 to 7 minutes or until done. Whisk together soup, wine, broth and lemon juice and remaining 1/4 tsp salt. Pour mixture over chicken in skillet. Stir in artichokes and capers. Bring mixture to a boil then reduce heat and simmer 10 minutes. Prepare pasta according to package directions then drain and place in a large bowl. Pour chicken mixture over pasta and toss to coat. Top with bacon crumbles and serve with a salad and fresh french bread.

Snack Platter

If you're anything like me you find yourself opening the fridge and/or pantry multiple times throughout the day expecting something delicious and nutritious to magically appear. However, as you scan the shelves of your pantry and take inventory of the Pop-tarts, bread crumbs, pasta, baked beans and taco kits you soon realize nothing is going to morph into a low fat, low sugar, low calorie, great tasting and healthy snack so you give up and tear into a bag of so-called "fruit pastry" and devour it like a famished woman who just ended a week long "flush." Grant it, there are days where nothing will silence the call of the pop-tart (by the way, how messed up is it that ONE serving is like 200 calories and 4 grams of fat BUT they put TWO servings in a bag?!) but if you provide yourself and your family with an easy to serve substitute the battle will be half over.


For example, yesterday I filled a divided snack tray with fresh fruits and vegetables then placed the tray in the fridge at a level where it would be the first thing I saw every time I opened the door. Then later in the day when I did my usual snack scan of the fridge, I opened the door and was greeted by the bountiful tray of healthy snacks. I grabbed a few carrots, some strawberries and a couple broccoli florets and was on my way. When my kids woke from their naps and asked for a snack, I pulled the tray out, set it on the table and watched in shock as they ate AND enjoyed all the healthy stuff!


I'm not a purist and have definitely been known to consume massive amounts of brownies in one sitting but it's great to know that when I take the time to wash and chop fresh fruits and veggies and make them easy to access, my family and I will be more inclined to eat healthy. So grab some fruits and vegetables from your local farmer's market or produce stand and get to snacking. Is that celery sticks I hear calling my name?





"Then God said, 'I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food." Genesis 1:29

Fish and Chips

Tilapia is on sale at Publix this week and is a great substitute to chicken or pork (the other white meats). Try this easy recipe with the special dipping sauce and even your kids will love this crispy but light pan-fried fish!

Fish
1 cup panko bread crumbs*
1/2 tsp lemon zest
1/4 tsp pepper
2 tbsp flour
1 egg
4 tilapia fish fillets
4 tbsp olive oil

Mix flour, lemon zest and pepper on a large plate. On another plate place the panko bread crumbs. In a bowl beat the egg and set aside. Dredge fish fillets in flour mixture. Next dip fillets in the egg and then coat in panko bread crumbs. Heat oil in a large skillet over medium-high heat and cook fillets until golden brown on both sides (about 3 minutes each side).

Chips
Sure you could peel, slice and then fry potatoes for your "chips" but with a Publix Ore-Ida Frozen Potato or Onion Ring coupon, you can buy two bags and get one free! Check the stand at the front of your Publix for the store flyer that has the coupon inside.

Dipping Sauce
1/2 cup mayonnaise
1/4 cup ketchup
2 cloves garlic, minced
1 tsp prepared horseradish sauce

Mix all ingredients and store in an airtight container in the fridge for up to two weeks. Great with the fish AND chips.

Sweet Coleslaw
1/3 cup sugar
1/3 cup mayonnaise
1/3 cup milk
2 tbsp lemon juice
1 tbsp cider vinegar
1/4 tsp salt
dash pepper
1 pkg coleslaw mix (with green cabbage, carrots and purple cabbage)

Whisk together first 7 ingredients then pour over cabbage in a large bowl. Chill for at least 30 minutes then serve.


*Panko bread crumbs are simply the Japanese version of bread crumbs. They are more flaky and allow for a lighter texture when frying. You can find them on the ethnic food isle or on the regular bread crumb isle at your grocery store.

Mother's Day Picnic

Here's a fun lunch idea that I did for a Mother's Day Picnic at my son's school with his second grade class. I found really cute napkins to use and then matched them with ribbons. I folded the napkins over white paper bags and tied the matching ribbons on one handle of each bag.

For each mother's lunch I included: A turkey or veggie wrap, a fresh peach, gingersnap cookies and a small bottle of Ginger Ale*. For each child I used a lunch size brown bag tied with a corresponding ribbon and included: A turkey or chicken lunchable sandwich, a bag of pretzels, a box of yogurt covered raisins and a 1/2 pint bottle of water.

This could easily be done for any occasion and is a convenient and cute way to pack lunch for a group. Simply find napkins that match your theme (Valentine's Day, Spring, 4th of July, Fall, Birthdays) and pack sandwiches, salads, sweets, fruits and drinks that represent your theme or season. And what's even better you'll find your guests keeping their bags for later use. ;)

*I wrapped a clean coffee filter around the bottom of each of the chilled ginger ale bottles to keep the condensation from soaking through the paper bags.

Summertime Smoothies

2 cups chopped and seeded watermelon
2 cups chopped strawberries
2 cups chopped peaches
1 pint raspberry sorbet
1/2 cup orange juice
Watermelon spears for garnish


Place watermelon, strawberries, peaches, sorbet and orange juice in a blender and puree until smooth. Add more orange juice if you like it a little less thick. For garnish: cut watermelon into triangles, remove the rinds and then drop one spear into each glass. Pour smoothies over watermelon spears and serve immediately. Makes about 4 servings.

Egg Noodle Lasagna

1 (8oz) pkg wide egg noodles
1 lb lean ground beef
6 green onions, sliced (white and green parts)
2 large cloves garlic, minced
3/4 tsp salt, divided
1 (26oz) jar tomato-basil flavored pasta sauce
1/8 tsp pepper
1 (8oz) pkg mascarpone cheese (or cream cheese)
1 cup sour cream
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese

1.) Prepare egg noodles according to package directions then drain and set aside.
2.) Brown ground beef with green onions, garlic and 1/2 tsp salt in large skillet over medium heat. Drain well then stir in pasta sauce. Cover, reduce heat and simmer for 20 minutes.
3.) Add mascarpone or cream cheese, sour cream and remaining 1/4 tsp salt to the noodles and stir until blended.
4.) Layer half of the noodle mixture then half of the meat mixture in a lightly greased 2-qt baking dish. Repeat layers then bake at 350 degrees for 25 minutes.
5.) Remove from oven and sprinkle over Parmesan and mozzarella over the top. Bake an additional 5 minutes or until cheese is melted. Let sit for 10 minutes before serving. Serve with salad and garlic bread.

Easy Beignets

Pronounced "ben-yays", these little heavenly bites of fried dough are great as a sweet treat and something your kids can help make. Allow them to cut the biscuit dough into quarters by using a pizza cutter and/or let them shake the fried dough in a brown paper bag of sugar. They're great tossed in cinnamon-sugar but we prefer the traditional and very messy powdered sugar. Either way, you'll love every bite.

2 cans refrigerated biscuit dough (I use Hungry Jack Buttermilk)
2 cups vegetable oil
1 cup powdered sugar

In a large pot or electric deep fryer heat vegetable oil over medium heat.
Place sugar in a large bowl or brown paper bag.
Cut biscuits into quarters then carefully drop into hot oil. Once puffed up and golden brown remove from oil and then place in sugar. Toss or shake to coat evenly. Serve hot.

Cinco de Mayo

I LOVE Mexican food and what better way to gorge yourself on the Latino fare than on Cinco de Mayo? It's also a great time to teach your kids about the people, customs and celebrations of Mexico. If you didn't know already, Cinco de Mayo is the day the Mexican Army was victorious over French forces in 1862. Contrary to popular belief it is not the "Mexican Independence Day" which is actually celebrated on September 16. Anyway, buy or make a pinata, shoot off (legal) fireworks or swirl around sparklers and make it a fun day to spend with your family. Here is our menu for Cinco de Mayo:

Chicken Enchiladas
2 whole boneless, skinless chicken breasts
3 stalks of celery, chopped
1 medium onion, chopped
2 cloves garlic
2 cups chicken stock
1 tsp garlic salt
1/2 tsp ground cumin
1/2 tsp chili powder
Filling
1 small green pepper, chopped
1/2 medium onion, chopped
1 large tomato, chopped
1 small can diced green chilies
extra virgin olive oil
8 flour tortillas
4 oz Mexican blend shredded cheese
homemade salsa (recipe below)
Enchilada Sauce
1 8oz can tomato sauce
1 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/2 tsp pepper

In a medium stockpot, combine first five ingredients and bring to a boil. Cover, reduce heat and simmer for 30 minutes (or place in crockpot over low heat and cook 4-6 hours). Remove from heat. Let chicken sit in stock for 15 minutes. Remove chicken from liquid and shred in a large bowl adding back stock to moisten the chicken. Season chicken with garlic salt, cumin and chili powder and set aside.

For the filling, saute the green pepper and onions in olive oil over medium heat until tender. Remove from heat and add to the seasoned chicken along with the tomatoes and green chilies. Mix well.

In a small bowl, combine all enchilada sauce ingredients.

To assemble place 1/4 cup of the filling into each tortilla along with some shredded cheese and one teaspoon of enchilada sauce. Roll and place seam side down in a lightly greased 9 x 13 baking dish. Pour remaining enchilada sauce over the top. Cover with foil and bake at 350 degrees for 20 minutes then uncover and sprinkle with remaining cheese and bake for an additional 5 minutes or until cheese is melted. Serve with black bean and corn salad and homemade salsa.

Black Bean and Corn Salad
2 15-oz cans black beans, drained and rinsed
2 cups cooked corn kernels (or 2 large cans corn)
2 tbsp finely chopped jalapeno (optional)
1 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1 cup coarsely chopped tomatoes
1/4 cup extra virgin olive oil
3 tbsp fresh lime juice
1/2 tsp ground cumin
1/8 tsp cayenne pepper (optional)
3/4 tsp salt
1/4 cup chopped cilantro

Combine all ingredients in a large bowl and serve at once or refrigerate.

Homemade Salsa
12 plum tomatoes, chopped
1 small red onion, chopped
3 cloves garlic, minced
1/2 cup chopped cilantro
juice from 1 lime
salt and pepper to taste

Combine all ingredients in a medium bowl and serve at once or refrigerate.

Sangria Sorta
1 64 oz bottle of white grape juice
2 nectarines, chopped
1 apple, cored and chopped
1 orange, sliced into rings

Pour grape juice into a large pitcher and add fruit. Chill for at least 4 hours and then serve.