Crouton Chicken Parmesan

Who is not a fan of Chicken Parmesan? Right? Well, while searching the internet for a good recipe, I came across this awesome post on foodwishes.blogspot.com and I think this is ingenious! Basically, this is a perfect way to make Chicken Parmesan without getting the "soggy" results when baking chicken that is dredged in breadcrumbs. Add croutons, who knew!?! Major props to this blogger for posting this, because it was a HUGE hit in my household! I modified it a bit with a few ingredients, but if you want their original recipe, click here The end of Chicken Parmesan as you know it. But personally, I like my adjustments and added ingredients, however, you can be the judge! Hope you enjoy it too! To print recipe, click Kellicipes Crouton Chicken Parmesan

Ingredients:

3 LARGE Boneless Chicken Breasts (You can use 6 small ones or cut 3 large ones in half)

Non-Stick Cooking Spray

1 24oz Pasta Sauce, your choice

2 Tablespoons Garlic, Minced

5-7 Bella Baby Mushrooms, Sliced

1/4 White Onion, Chopped

3 Green Onions, Chopped

Hot Pepper Flakes, as desired

Dried Basil, as desired

Italian Seasoning, as desired

Pepper, as desired

8 oz Mozzarella, Shredded (If you're like me, you might need more, ha!)

4 oz Parmesan, Grated or Shredded

1 (5oz) package Herb Seasoned Croutons

Directions:

1) Pre-heat oven to 350°F. Spray a 9x13" baking dish with non-stick cooking spray.

2) Pour enough pasta sauce on the bottom of the baking dish to lightly cover it. Then place the uncooked chicken breasts over the sauce.

3) Sprinkle the garlic, hot pepper flakes, dried basil, italian seasoning and pepper over the chicken breasts.

4) Add mushrooms, white onion and green onion over the chicken breasts.

5) Add a layer of mozzarella cheese over the chicken breasts, then cover with more pasta sauce.

6) Add another layer of mozzarella cheese over the pasta sauce. Now place croutons over the entire dish.

7) Sprinkle remaining mozzarella and then add the parmesan to the top of the dish. Cook for 1 hour or until croutons are crisp and chicken is cooked through.

8) Serve with garlic butter angel hair pasta and crescent rolls. Use the remaining pasta sauce for the chicken and pasta if needed. Enjoy!

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 359
% Daily Value *
Total Fat 15 g	23 %
Saturated Fat 7 g	36 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 75 g	25 %
Sodium 1288 mg	54 %
Potassium 507 mg	14 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 3 g	13 %
Sugars 8 g
Protein 33 g	67 %
Vitamin A	1 %
Vitamin C	18 %
Calcium	5 %
Iron	67 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Super Easy Pasta Salad

This is such an easy lunch or dinner to whip up and you can really let your imagination go with the ingredients. Our favorite is to use vegetable rotini pasta, cooked chicken, chickpeas, a veggy mix of some sort, italian dressing and parmesan cheese. Here's how it goes, to print the recipe, click here: Super Easy Pasta Salad

Ingredients:

1 box of vegetable rotini pasta

1 can of chickpeas, drained

1 bag of frozen steamfresh vegetables (we used Birds Eye Steamfresh Asian Medley)

1 small can sliced black olives

2-3 boneless chicken breasts, cooked and cubed

About 1 1/2 cups of Fat Free or Lite Italian dressing (regular Italian has too much oil)

1 cup grated parmesan cheese or cheese of your choice

Directions:

1) Season chicken breasts and cook on a non-stick medium sized pan, about 4-5 minutes per side until no longer pink in the middle. Remove from pan, cut into 1 inch cubes and set aside.

2) Cook pasta according to package, drain and return to large pot.

3) Microwave the frozen vegetables and drain the chickpeas and olives. Once vegetables are cooked, add them, the chickpeas, olives and cubed chicken to the pasta. Mix well.

4) Add the italian dressing...use as much or as little as you like. Toss well.

5) Add the parmesan cheese or your choice of cheese and mix well. Serve and Enjoy, it's that simple!

utrition Facts
Servings 8.0
Amount Per Serving
Calories 450
% Daily Value *
Total Fat 9 g	13 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 63 g	21 %
Sodium 610 mg	25 %
Potassium 329 mg	9 %
Total Carbohydrate 56 g	19 %
Dietary Fiber 6 g	22 %
Sugars 4 g
Protein 37 g	75 %
Vitamin A	0 %
Vitamin C	22 %
Calcium	2 %
Iron	104 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Chicken and Vegetable Stir Fry

Lessoned learned tonight, "A dull knife is a DANGEROUS knife!" Cut my thumb pretty decent while making this recipe, after being spooked by my Dog while chopping vegetables. But I pulled through and the dinner turned out perfect! I will say that not being able to use your thumb can be pretty tough! I served this stir fry over rice, but you can definitely serve it alone if watching carbs or serve with rice noodles or chow mein noodles. Let me know your thoughts! To print recipe, click here:Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

Ingredients for Stir Fry:

1 pound boneless skinless chicken breast, cut into 1-inch pieces or thin strips

2 tablespoons vegetable oil

2 garlic cloves, finely chopped (you can use the pre-minced garlic, just use 2-3 teaspoons depending on your love for garlic)

2 teaspoons ginger paste

1/4 cup chicken broth

2 teaspoons sugar

1 can of sliced water chesnuts

2 cups chopped broccoli

1 cup carrots, sliced thinly

1 1/2 cup mushrooms, sliced

1 cup onions, chopped

1/2 cup celery, sliced

salt and pepper to taste

Ingredients for Sauce:

3/4 cup chicken broth

2 tablespoons soy sauce

1 teaspoon rice vinegar

1/4 teaspoon red pepper flakes

3 teaspoons cornstarch

Directions:

1) Heat a heavy skillet over high heat and add 1 tablespoon of vegetable oil.

2) Season chicken with salt and pepper then add to skillet. Cook until chicken is completely cooked through.

3) Set cooked chicken aside on a plate lined with paper towel to drain any excess oil. Add 1 tablespoon of vegetable oil to the skillet and add the ginger and garlic.

4) Stir for about 2 minutes, but don't let the garlic brown.

5) Add the vegetables and 1/4 cup of chicken broth. Bring to a simmer and cover on low-medium heat for about 8-10 minutes until vegetables are soft but not mushy.

6) while the vegetables are cooking, in a medium bowl, mix together the sauce ingredients (chicken broth, rice vinegar, soy sauce, red pepper flakes and cornstarch).

7) Once vegetables have cooked, in a large pot, heat over medium heat and add the chicken and vegetables. Stir. Then pour the sauce mixture over the chicken and vegetables. Allow to simmer for a few minutes.

8) Serve over rice or noodles. Enjoy!

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 349
% Daily Value *
Total Fat 11 g	17 %
Saturated Fat 2 g	8 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 96 g	32 %
Sodium 996 mg	42 %
Potassium 650 mg	19 %
Total Carbohydrate 20 g	7 %
Dietary Fiber 4 g	17 %
Sugars 6 g
Protein 40 g	81 %
Vitamin A	2 %
Vitamin C	124 %
Calcium	1 %
Iron	66 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes