Tomato Chicken Parmesan

Paul thought this was just like Olive Garden's Parmesan Chicken. Some reviewers suggested putting additional parmesan or mozzerella on top of the chicken during the last 5 minutes of baking time.




INGREDIENTS:
2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread
crumbs (reviews suggested Italian flavor)
6 skinless, boneless chicken breast halves
1/4 cup butter
16 ounces pasta sauce
6 slices Monterey Jack cheese (I used shredded mozzerella)

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Melt 1/4 cup butter in a 13X9 pan as the oven preheats.
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. Remove 13X9 pan from oven when butter is melted, and add coated chicken. Bake for 20 minutes or until chicken is cooked through.
4. Remove chicken from pan and pour pasta sauce into the 13X9 baking dish. Add chicken, then lightly cover with pasta sauce. Bake for 15 minutes.
5. Place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for an additional 5 minutes or until cheese is completely melted.

Serve over buttered spaghetti or linguine!

Chicken and Biscuit Casserole

I made my own home-made cream biscuits, placed them on top, and cooked casserole according to directions. Came out wonderful -- the whole family loved this recipe. I modified it a bit according to the reviews on allrecipes.com.

INGREDIENTS:
1/4 cup butter
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped baby carrots
1/4 cup all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon dried basil 1/2 teaspoon ground black
pepper
2 cups chicken broth
1 can cream of chicken soup
2 chicken boullion cubes
1 (10 ounce) bag frozen peas
4 cups diced, cooked chicken (about 2 chicken breasts is good)


2 cups buttermilk baking mix
2 teaspoons dried basil
2/3 cup milk


DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, add cream of chiken soup and boullion cubes, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
3. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
4. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

Crispy Roasted Garlic Potatoes

These are yummy. Not too greasy, soggy or garlicky!
Serves 4

2 pounds large red potatoes, scrubbed, dried, and each cut into 8 wedges
1 Tablespoon cornstarch
1/2 teaspon garlic powder
salt & pepper
3 tablespoons vegetable oil
1 tablespoon unsalted butter, softened
1 large garlic clove, minced
1 teaspoon minced fresh parsley
1/8 teaspoon grated lemon zest

1. Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.
2. Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Carefully remove preheated baking sheet from oven, add oil, tilt baking sheet to evenly coat with oil. Place potatoes, cut side down in single layer, on baking sheet. Roast until browned around edges, about 30 minutes.
3. While potatoes roast, mix butter, garlic, parsley, and zest together in a medium bowl. Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10 to 15 minutes.
4. Transfer potatoes to bowl with butter and toss until evenly coated. Season with salt and pepper. Serve.

Easy Pasta Primavera

2 Tablespoons unsalted butter
1 small onion
8 oz fresh white mushrooms, quartered
salt & pepper
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
1 cup heavy cream
12 oz egg-enriched dried fettuccine
1 pound fresh asparagus, spears cut diagonally into 1 inch pieces
1 medium zucchini, cut into 1/2 inch dice
1 cup frozen peas
1/2 cup grated Parmesan cheese
1-1/2 tablesoons lemon juice
1/4 cup thinly sliced basil

1. Bring 4 quarts of water to boil in large pot for cooking pasta. Meanwhile, melt butter in large skillet over medium heat until foaming. Add onion, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and cook until soft and browned, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.
2. As sauce cooks, add 2 tablespoons salt and pasta to boiling water and cook until just beginning to soften, about 6 minutes. Add asparagus to pot and cook for 1 minute. Add zucchini and cook for 2 minutes. Add peas and cook until pasta is al dente, about 1 minute.
3. Drain pasta and vegetables and return to pot. Toss in cream sauce, cheese, lemon juice, and basil and season with salt and pepper. Serve, passing extra chesse at table.
This made a lot of food! It says it serves four, but we ate tons and still have leftovers. It only took about a half hour to cook. I love that it only uses two pots, so not tons of dishes afterwards. I didn't have asparagus today, but I think it would be even better with it!

Garden Risotto

By Ellie Krieger

This is so EASY and Delicious, and HEALTHY! Becuase it is so full of yummy veggies you get very large servings with very little calories. You MUST use Arborio rice, I have been able to find it in the specialty shelves at Wal-Mart. Also, I usually double the amount of Parmesan cheese, from 1/4 cup to 1/2 cup. Enjoy as a side with grilled pork or sausage!


6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.



Nutrition Information
Nutritional Analysis per serving Calories 205
Total Fat 4 grams Saturated Fat 1.5 grams
Cholesterol 1 mg Sodium 466 mg
Carbohydrates 30 grams Protein 10.5 grams
Fiber 3.5 grams