Recipe of the Week: Chicken Parmesan

When you get home from a long day of work and want to whip up something hearty but fast, this is definitely a recipe to consider! This recipe is great for big groups or if you want leftovers for lunch and the next night’s dinner if you will be too busy to cook! You can’t go wrong with with Chicken Parmesan!

 

  1. Heat oven to 375°F.
  2. Pour sauce into 13×9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken;chickenparm
  3. Coat the Chicken in egg. Then in a seperate bowl coat it with  turn to evenly coat both sides of each breast with sauce. Cover.
  4. Bake 30 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
  5. Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.chicken parm
  6. Drain spaghetti. Serve topped with chicken and sauce.chickenparminana
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Recipe of the week: Spaghetti Squash #Whole30Edition

spa5Two weeks ago on October 26th, I started the Whole 30 challenge for myself. I was at the point where I wanted to do something for my body where I can  feel healthier and feel better about my body! A good friend of mine, Ruhama did it and I saw how great it was. So I finally decided to take up the challenge.

 

What is Whole 30?

According to Whole30.com “It is nutritional program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system. Certain food groups (like sugar, grains, dairy and legumes) could be having a negative impact on your health and fitness without you even realizing it. ” So you go through a 30 day detox cutting carbs and most dairy. Just making sure you are focusing 0n having natural sugars such as fruits and not added or processed foods or Sugars.

 

Update 1 #Day7 ( November 1st, 2015)- Lost 3.5 Lbs

Update 2 #Day14 ( November 8th, 2015)- Lost 2.5 Lbs

Total: 6lbs in 2 weeks.

 

I feel so good about my choices in food! I feel so much healthier and that I have so much energy!

 

If your considering Whole 30, Here is a GREAT Recipe to try out!

Spaghetti Squash

 

 Ingredients
-1 whole spaghetti squash
-1/4 cup extra-virgin olive oil
-Gray salt and freshly ground black pepper
-4 cups prepared (jarred) marinara sauce ( trader joes, Sprouts, whole foods, have some that are compliant)
-Shredded Chicken,Ground Turkey or Beef

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Directions

1.)Preheat the oven to 450 degrees F.

2.)Cut the squashes in half and scrape out seeds. Line an oven tray with aluminum foil.

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3.)Season the spaghetti squash with olive oil, salt, and pepper.

4.) Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.

6.) Cook the meat till brown and done. Add taco seasoning and picante( for flavoring to the meat if you please)

7.)Meanwhile heat the marinara sauce in a large saute pan & combine the ground meat into the sauce. ( You can add salt, italian seasoning, basil, pepper, if you like)

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8.)When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot.

9.)Serve and enjoy.

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Recipe to Try: Grilled Chicken with Marsala Sauce

With the month of Love in supposedly ending, it doesn’t mean we shouldn’t always be giving love to the ones near and dear to us. Here is a great recipe to try this week and surprise some one with love through their tummies 🙂

 

cpg51 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded

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1. Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool.

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  1. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 1 minute). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken.

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  1. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.

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Recipe of the week: Homemade Chicken Noodle Soup in 5 Easy Steps!

hmWith January making its presence known with its cold breezes, we are all looking for a way to warm up. When you come home you can whip up this easy breezy recipe for Homemade Chicken Noodle Soup. Its quite tasty and will fill you up with a warm feeling. You can get this recipe cooking and ready in FIVE Easy Steps!

Ingredients

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  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 4 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can vegetable broth
  • 1/2 pound chopped cooked chicken breast
  • 1 1/2 cups egg noodles
  • 1 cup sliced carrots
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

Directions

  1. In a large pot over medium heat, melt butter.
  2. Cook onion and celery in butter until just tender, 5 minutes.celon
  3. Pour in chicken and vegetable broths
  4. stir in chicken, noodles, carrots, basil, oregano, salt and pepper.uncookedsou[
  5. Bring to a boil, then reduce heat and simmer 20 minutes before serving.chickennoodlesoup

Recipe of the Week: Chicken Tikka Masala

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When it comes to cooking, I love trying out new dishes. When I get a chance, I try to venture outside of my normal cooking rotational recipes. I am personally am a fan of indian food. This is definitely a recipe to try and that won’t be disappointing!

 

Prep Time: 10 minutes

Cook Time: 4 hours on High or 6-8 Hours on Low

1 pound boneless skinless chicken breast, cut into bite size chunks
1/2 onion, finely minced
2 tablespoons butter
3 cloves garlic, minced or grated
1 tablespoon freshly grated ginger
2 teaspoons curry powder
1-2 teaspoons curry paste ( I used Thai Red Curry Paste and 2 teaspoons)
2 tablespoons garam masala
1/2-1 teaspoon turmeric ( I used 1/2 since my family is not crazy about turmeric)
1 teaspoon cayenne pepper (use less if you are not a spicy person)
1/4 teaspoon salt
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk, regular or lite (I used regular), plus more if needed to thin the sauce
1/2 cup greek yogurt (I used 0%)
1/4 cup half and half or heavy cream
cooked white rice
Fresh homemade Naan
INSTRUCTIONS

1.)In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
2.)Spray the inside of your crockpot bowl with cooking spray or grease with olive oil.

3.)To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot.

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4.)Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir about once every hour, but it is not necessary.

5.)When ready to serve taste and season with salt and pepper if desired.

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**Serve over rice with a big piece of fresh Naan