Lemon and Pesto Chicken Parmesan

Is this really a recipe?  You betcha!  This recipe gave me a little inspiration and motivation to get it up on the blog.  And I think you'll like it!  With the lemon zest in the chicken and the basil pesto sauce, it is such a light, refreshing switch up for regular Chicken Parm with marinara sauce.  But it still tastes like a traditional Italian dish with the oregano and basil.  My kids loved the fried aspect of it.  Using panko crumbs made it nice and crunchy while the asiago cheese in the mix totally just blew the flavor out of the water.

It might seem unnecessary to half the chicken breasts, but it's so important.  Not only will it ensure that it cooks evenly, but your portion will be perfect.  I don't know about you, but a full chicken breast is almost overwhelming when having it with anything else.  (Usually I end up cutting part of it off for one of the kiddos.)  And because I've started counting calories religiously, I've thrown the calories down at the end of the recipe for you.  And yes, it includes the pasta and pesto!

Lemon and Pesto Chicken Parmesan

Ingredients:

2 boneless, skinless chicken breasts
1 egg
1 Tbs. flour
1/2 cup panko crumbs
1/2 cup shredded asiago cheese
1/2 Tbs. dried oregano
1/2 Tbs. dried basil
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
Zest of 1 lemon
1 Tbs. olive oil
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
8 oz. (1/2 package) angel hair pasta
1 cup basil pesto sauce

Directions:

1. Using a sharp knife, cut the chicken breasts in half, horizontally, and pound with a meat mallet until even thickness.  Set aside.

2. Combine egg and flour in a bowl and whisk with a fork until flour is incorporated.  In a shallow bowl, combine panko crumbs, asiago cheese, oregano, basil, garlic powder, black pepper, and lemon zest.  Toss with a fork to mix well.  Combine mozzarella and parmesan cheeses in a separate bowl and set aside.

3. Preheat olive oil in a large skillet.  Dip chicken into egg mixture, coating well, and allow excess to drip off.  Place in panko mixture, using hands to thoroughly coat chicken.  Place into hot skillet and cook for about 5 minutes on each side, turning only once, or until cooked through.  Sprinkle mozzarella cheese mixture evenly on all 4 pieces of chicken.  Place a lid on the skillet and remove from heat.  Keep lid on until cheese has melted.

4. While chicken is cooking, prepare pasta by bringing a large saucepan of water to a boil, and cooking for 4 minutes for al dente.  Serve with chicken and pesto sauce.

Serves 4
789 Calories per serving

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Italian Style Baked Gnocchi

A few Christmases ago, The Hubs gave me a set of ramekins.  I've used them mainly to make individual
Chicken Pot Pies.  They are perfect for individual portions of any meal.  You can use them as serving bowls for food already prepared. And they can go in the oven to be used as baking dishes (just make sure they say "oven safe" on the bottom of the dish).

I wanted to try something different though.  And I've never cooked with gnocchi.  In fact, I had only heard bits here and there about gnocchi and how to serve it.  I knew it was made with potato starch.  So I had always pictured it with a beef cut.  When I went to find it though, it was sold in the pasta section.  Hm.  Italian.  I can work with that.  Enter tomatoes.  And bacon - bacon goes with everything, remember?  And cheese.  The result was a warm, filling, comfort food with a smokey and slightly sweet flavor.

Italian Style Baked Gnocchi

Ingredients:

2 lbs. gnocchi
1 Tbs. olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 Tbs. tomato paste
1 tsp. paprika
2 cans Italian style diced tomatoes
1 cup grape tomatoes, halved
1 Tbs. sugar
8 oz. plain Greek yogurt
1/3 cup fresh parsley, chopped
1 lb. precooked bacon, chopped
1/2 lb. mozzarella cheese, sliced

Directions:

1. Preheat oven to 400 degrees.  Bring a large pot of salted water to a boil over medium heat.

2. In a large skillet, heat olive oil over medium high heat.  Add onion.  Cook until translucent, about 5 minutes.  Add garlic and cook another 2 minutes.  Add tomato paste and paprika.  Cook for a few seconds, only to warm the paste.

3. Add all of the tomatoes and sugar to the skillet.  Bring to a simmer and cover.  Simmer for 5 minutes.  Add the bacon and yogurt.  Stir until well blended.  Add parsley and salt/pepper to taste.  Remove from heat and cover.

4. Add gnocchi to boiling water.  Cook until gnocchi begins to float. While gnocchi is cooking, pour 1/2 cup sauce into the bottom of 4 ramekins.  Remove gnocchi from water with slotted spoon and disperse evenly in the ramekins.  Cover with remaining sauce.  Top with slices of mozzarella cheese.

5. Place ramekins on a baking sheet.  Bake for 10-15 minutes or until mozzarella cheese has melted and browned.  Remove from oven and allow to cool 5-10 minutes before serving.

Serves 4-5

Related articles

• Lasagna Roll-ups
• Slow Cooker Tomato Soup
• Seafood Stuffed Shells
• Chicken Pot Pie

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Paleo Chicken Parmesan

I'm back with another Fit Friday recipe for you.  This week it's another Paleo recipe.  When you think of Paleo, simple carbohydrates simply do not fit in.  That means no pasta.  I have a solution!  If you remember my last Paleo recipe (Spiced Grilled Chicken with Zucchini and Avocado Pasta), I gave you an alternative - zucchini.  You can use a mandolin or spiral slicer (or a simple julienne slicer) to make the zucchini into pasta, about the thickness of spaghetti noodles.











This version of Chicken Parmesan also uses an alternative to a traditional flour breading.  Almond Meal is a great substitute for the simple carb of white flour.  Then using organic tomatoes for the sauce just adds to the goodness of this recipe.  In fact, The Hubs said that he actually preferred this version to the traditional recipe!  Now THAT'S a compliment.

Paleo Chicken Parmesan

Ingredients:

Sauce:

1 Tbs. olive oil
1 small onion, finely chopped
5 garlic cloves, minced
2 cans (15 oz.) tomato sauce
1 can (15 oz.) diced Italian Style tomatoes
1 tsp. parsley
1 tsp. oregano
1 tsp. basil
1 tsp. salt
1/4 tsp. black pepper

Chicken:

3 Tbs. olive oil
2 lbs. boneless chicken thighs
1 1/2 cups almond meal
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. oregano
1 tsp. salt
2 eggs
Mozzarella Cheese, sliced

Noodles:

3 medium zucchini, cleaned
1 tsp. salt
1 Tbs. olive oil

Directions:

1. Prepare sauce.  In a large saucepan, heat olive oil over medium heat.  Add onion and cook until translucent, about 3-5 minutes. Add garlic and cook for 2 more minutes.  Add tomato sauce and diced tomatoes.  Stir in parsley, oregano, basil, salt, and pepper. Reduce heat to low and cover pot.  Allow to simmer over low heat while you are preparing the noodles and chicken.

2. Prepare noodles.  Using a mandolin or vegetable spiral slicer, julienne zucchini.  Place in a colander and toss with salt.  Set aside while you prepare the chicken.

3. Prepare chicken.  Combine almond meal, onion powder, garlic powder, oregano, and salt in a medium bowl.  Beat eggs slightly in a separate medium bowl.

4. In a large skillet, heat olive oil over medium high heat.  Dredge chicken thighs in egg mixture, then in almond meal mixture.  Add to skillet with hot oil.  Cook until browned, approximately 5 minutes on each side.  Top each chicken thigh with mozzarella cheese and cover pan.  Allow the cheese to melt.  Using tongs, remove chicken to a platter and set aside.

5. Add zucchini noodles to hot skillet and toss in hot oil for 2-3 minutes to soften.  Transfer noodles to serving plates, top with sauce, and finish with a chicken thigh.  Serve immediately.

Serves 4-6

Related articles

• Slow Cooker Tomato Soup
• Pizza Sauce
• Slow Cooker Rotisserie Chicken
• Spaghetti and Meatballs

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Spinach and Mushroom Stuffed Shells

This time of year brings the comfort food to my house.  I'm able to bake to my heart's content.  I can run my oven all day long and not break a sweat.  And pasta is one of my favorite comfort foods.  All that yummy melted cheese stuffed into a pocket of pasta just appeals to me.

One of my favorites are stuffed shells.  My mom would make stuffed shells all the time when I was a child.  And while they still have a special place in my heart, I choose to make meatless.  I love stuffing them full of spinach and mushrooms with the cheeses.  Add some garlic and it's just a fantastic combination.  Sauce matters too.  I really like Ragu pasta sauces, and when I make a stuffed pasta like Stuffed Shells, I like something non-traditional.  I really like sauces with garlic and sundried tomatoes.  It gives more depth to the flavors in the dish.

Spinach and Mushroom Stuffed Shells

Ingredients:

1/2 box jumbo pasta shells
26 oz. jar of spaghetti sauce
4 cups Mozzerella cheese
8 oz. Ricotta cheese
1/2 cup grated Parmesan Cheese
1 package frozen spinach, thawed and drained
1 package sliced mushrooms, minced
3 cloves garlic
3 eggs

Directions:


1. Cook pasta shells according to directions on box.  Drain and set aside.


2. Prepare cheese filling by combining 3 cups of the Mozzerella, Ricotta, and Parmesan cheeses, spinach, mushroom, garlic, and egg in a large bowl.  


3. Pour 1/3 of bottle of spaghetti sauce into an ungreased 9x13 pan.  Spoon cheese filling into shells and place in 9x13 pan.  Pour remaining sauce over tops of shells.  Sprinkle remaining 1 cup of Mozzerella cheese over sauce.


4. Cover with aluminum foil.  Keep refrigerated until ready to cook.  


5. Preheat oven to 350 degrees.  Cook for 45 minutes or until cheese is melted.  

Serves 6

Updated 10/8/2013

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Lasagna Roll-ups

Italian food is amazing.  It may be carbohydrate amazing, but it's still amazing.  One of my dreams is to go to Italy, visit the vineyards and Venice, and eat.  Eat all day long.  Eat and not worry about my waistline.  Spaghetti, Fettuccine, Linguine, and Lasagna.  Lasagna has to be my favorite of all.  You can make it in so many different ways - white, red, meat, vegi, cheese, etc.  But I have a flavor that is my particular favorite - cheese with spinach.




I've tried it in a couple of different ways, and I think this is the best.  Using a variety of white cheeses gives you a melty goodness without the oils.  Eggs help hold the cheeses together.  I'll apologize right now, but for this recipe, I opt for frozen spinach.  Why, you ask?  Because it is simply easier to work with and blends into the cheese mixture so much better.  And I really love these roll-ups because they're already portioned!  No cutting into the pasta, hoping for an even cut without all the cheese getting pulled out.  It's ready to go.

Now for the sauce.  I should tell you that I've tried a variety of spaghetti sauces.  Even homemade.  My mom made and canned her own spaghetti sauce when I was growing up.  If I had the patience for canning, I'd do the same.  But until that time comes I'll use my favorite - Ragu.  I love Ragu sauces because they aren't watered down.  When you pour them onto pastas, you don't have a puddle of watered down sauce on your plate.  They also have a great variety.  For this dish, I used their Sundried Tomato and Sweet Basil variety.  It really gave a great flavor to the cheese.

Lasagna Roll-ups

Ingredients:

2 1/2 cups Mozzarella Cheese
1 container Ricotta Cheese
1 cup Parmesan Cheese
2 eggs
1 package frozen spinach, thawed and drained
1 tsp. salt
1 Tbs. fresh parsley
Dash black pepper
8 lasagna noodles, cooked according to package instructions
1 jar spaghetti sauce

Directions:

1. Preheat oven to 375 degrees.  Spread 1/3 of the spaghetti sauce on bottom of 9x13 pan.

2. Mix cheese (minus 1/2 cup of mozzarella), eggs, spinach, salt, parsley and pepper together in a large bowl until spinach is separated and mixed in well.

3. Lay lasagna noodles out on wax paper (to prevent noodles from sticking to counter).  Spread about 1/2 cup of mixture across each, making sure it is nice and even.  Roll lasagna, not too tight but not loose, and place in pan with flap down.  Repeat with remaining lasagna, leaving a small gap between each roll.

4. Spread remaining spaghetti sauce over the tops of the rolls and sprinkle remaining mozzarella cheese over.  Place in oven and cook, uncovered, for 30-40 minutes or until bubbly.  Remove from oven and allow to sit for 5 minutes before serving.

Serves 8

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Spaghetti and Meatballs

I have 4 sisters.  That means there are 7 in our family.  That's a fairly decent sized family.  And growing up, my mom liked to make meals that would feed us all on a small budget.  So, Spaghetti and Meatballs was a meal of choice for her.  And it got even more elaborate as I got older and my mom started making and canning her own spaghetti sauce.

Now, I was not a big fan of meatballs when I was a kid, mostly because of how large they were.  As time has gone by, I've adapted my mom's recipe to include some cheese (because who doesn't love cheese, honestly) and so that they'd be a little smaller and easier to serve to little ones.

And while I totally advocate using your own, homemade spaghetti sauce, sometimes as a mom you just have to go with jarred sauce for time reasons.  My favorite is Ragu.  I've tried some more expensive brands, but Ragu just seems to have the consistency and flavor that I like.  I especially love their Garden Combination variety.  Yum.

Spaghetti and Meatballs

Ingredients:

1 lb. lean ground beef
1/2 cup bread crumbs
1/2 cup shredded parmesan cheese
2 large eggs
3 garlic cloves, minced
1/2 tsp. basil
1/4 tsp. kosher salt
dash black pepper
1/4 cup olive oil
1 jar spaghetti sauce
Spaghetti noodles

Directions:

1. Line a baking sheet with wax paper.  In a medium bowl, combine ground beef, bread crumbs, parmesan cheese, eggs, garlic, basil, salt and pepper.  Make sure mixture is completely combined.  Measure out mixture in 1(heaping) tablespoons and form into a ball.  Place onto baking sheet and cover with another sheet of wax paper.  Place in fridge for at least an hour, but no longer than 12 hours (or freeze).

2. Preheat large skillet on medium high heat.  Add olive oil.  Place meatballs, leaving plenty of space between each, in skillet and cook to brown on all sides, about 5-8 minutes.  Remove to a plate lined with paper towels to catch excess oil.  Repeat with remaining meatballs.

3. Place meatballs back in saucepan and add spaghetti sauce. Bring sauce and meatballs to a low simmer over medium heat or until heated through. Remove and serve over cooked spaghetti noodles.

Makes 20 meatballs, Serves 5

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Tuscan Soup

Whenever I go out to a restaurant to eat, I really try hard to taste all the different flavors/ingredients in a meal.  So when The Hubs and I went to Olive Garden a few years ago for Endless Soup and Salad, I went on a mission to recreate their Zuppa Toscana.  I didn't nail it, but I got pretty close, I think so at least.






This soup is so tasty.  You get the smoky flavors from the bacon and sausage, while the sausage gives it just enough flavoring - not spicy at all if you use a mild Italian sausage.  Make sure you scrub your potatoes REALLY good though, you leave the peels on.  And then the kale.  Kale has a great garlicy flavor, just subtle enough to not be overwhelming.

Tuscan Soup

Ingredients:

1 lb. Italian sausage

1/2 lb. bacon, chopped

3 cups water

2 14.5 oz. cans chicken broth

2 large russet potatoes, scrubbed and cubed into bite size pieces

1 medium onion, peeled and chopped

3 cloves garlic, minced

3 cups chopped kale

2 cups heavy whipping cream

salt and pepper to taste

Directions:

1. In large skillet or dutch oven, brown sausage, breaking into small pieces while it cooks. Drain and set aside. In same skillet, brown bacon, drain. Combine sausage and bacon in a large colander, rinse, and drain once more. Set both aside.

2. Put potatoes, onions, and garlic in stock pot. Cover with water and chicken broth. Bring to a simmer and cook until potatoes are at tender-crisp stage. Add meats and simmer for another 10-20 minutes.

3. Add kale and whipping cream. Heat through. Add salt and pepper.

Serves 6

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Lasagna Rustica

Ingredients:


1 box lasagna noodles
1 lb. ground turkey
1 26 oz. jar spaghetti sauce
4 cups mozzerella cheese
1 12 oz. container ricotta cheese
2 eggs
2 Tbs. oregano
1/2 tsp. pepper
2 large portabella mushrooms, sliced thin
1 bunch spinach, washed and stems removed
1 cup cold water

Directions:


1. Brown turkey in a large skillet. Add spaghetti sauce, reserving 1/4 cup of sauce.


2. Mix together in large bowl cheeses, eggs, oregano, or pepper.


3. Spread reserved spaghetti sauce in the bottom of a 9x13 inch pan. Place 1st layer of noodles in pan. Spread 1/3 of meat sauce over noodles, making sure edges are completely covered in sauce. Sprinkle 1/3 of cheese mixture over sauce. Spread 1 of the mushrooms (slices) over cheese. Cover entirely with spinach. Place next layer of noodles in pan and repeat layer. Place 3rd layer of noodles in pan, use remaining meat sauce to again COMPLETELY cover noodles and sprinkle remaining cheese on top. (I learned the hard way that you have to have the noodles covered completely - any exposed noodle will be hard and chewy - BLEAH!)


4. Pour 1 cup of water around edges of pan. Seal tightly with aluminum foil (so that steam will NOT escape in oven).


5. Place pan in preheated 350 degree oven and cook for 90 minutes. Serve hot.

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