This recipe is from Rocco Dispirito book " Now Eat This"
I love Rocco and his book is wonderful you should check it out.
4 boneless skinless chicken breast
salt and pepper
2 cups of marinara sauce plus 1 cup of drained canned whole
plum tomatoes, roughly chopped
1 cup of roughly chopped fresh basil
1 cup shredded reduced fat mozzarella
about 6 tbls of parmigiano cheese
1/2 cup whole wheat panko breadcrumbs
Preheat oven 400
Spray 9x13 inch glass baking dish
Heat a grill pan or the grill on inch. Season the chicken with salt and pepper to taste.
Grill about 1/1/2 minutes per side.
Spread little less than half of marinara sauce .over the bottom of the baking dish
Lay the chicken on top of the sauce.Spoon the remaining marinara sauce over the chicken
Sprinkle with 1/2 cup basil the mozzarella, and the parmigiano cheese.
Bake the chicken until the cheese has melted and is beginning to brown, 10 to 12 minutes.
Sprinkle the panko and remaining basil on top and serve
Serve with a salad and 1/2 cup of whole grain pasta.
Check this out Regular Chic Parm calories 1,090. Fat 332g
Grilled Parm 332 Fat 9.3g
ENJOY THIS ONE WITHOUT ALL THE GUILT!!
Some day I will post my version of Chic Parm I make that on a special occasion or when
someone requests it.
Tuesday, August 30, 2011
Monday, August 29, 2011
Quiche
Quiche can be an elegant dinner or a wway to get rid of some things in your fridge,whatever you prefer.
Start by meking your crust or you can buy it already made.
Homemade Crust:
11/4 cups of Flour
1/4 teas salt
1/2 cup cold butter (cubed)
1/4 cup cold water
I use a food processor. Put flour and salt in food processor bowl and give it quick pulse,
add the cubed,cold butter to the flour and salt , pulse until it resembles small peas,
Add cold water and pulse till the dough forms a ball. Take it out of the bowl and flatten
into a small dish and wrap in plastic. Put in fridge for about 4 hours.
When you are ready to use the dough to make your crust take it out of the fridge and let it sit on your counter
for about 15 minutes before rolling it out. Roll it out with a floured rolling pin and lightly flour your working
surface. Roll to fit a 8-9 inch pie plate. Prick the bottom of crust before filling.
:
Filling :
You can use any type of vegetable (and meat) of your choice.
My Filling
about 11/2 cups of zucchini sliced thin and cut again in half
1 red pepper diced in small squares
about 1/2 onion dice
I sauted the veges a little and then let them cool.
2 cups of whole milk (no cream)
3 eggs or egg subs. to equal 3 eggs
about 1/2 cup cheddar cheese ( or any cheese you prefer)
fresh Italian parsley chopped
a little fresh rosemary , chopped
or a little dried Italian seasoning
salt an pepper to taste
Have crust ready in plate
Saute veges and let cool. Whisk Mix eggs and milk till foamy, then add seasonings
Add half the cheese into milk and egg mixture and stir
Place cooled veges on the bottom of crust then add liquid mixture to veges.
Put the rest of the cheese on top of Quiche.
Place Quiche on a cookie sheet and bake at 400. for about 40 minutes or till set.
Server with a salad.
This recipe is not low fat, however you can adjust it to be.
Use low fat cheese half skim milk you can ever make it without the crust.
Start by meking your crust or you can buy it already made.
Homemade Crust:
11/4 cups of Flour
1/4 teas salt
1/2 cup cold butter (cubed)
1/4 cup cold water
I use a food processor. Put flour and salt in food processor bowl and give it quick pulse,
add the cubed,cold butter to the flour and salt , pulse until it resembles small peas,
Add cold water and pulse till the dough forms a ball. Take it out of the bowl and flatten
into a small dish and wrap in plastic. Put in fridge for about 4 hours.
When you are ready to use the dough to make your crust take it out of the fridge and let it sit on your counter
for about 15 minutes before rolling it out. Roll it out with a floured rolling pin and lightly flour your working
surface. Roll to fit a 8-9 inch pie plate. Prick the bottom of crust before filling.
:
Filling :
You can use any type of vegetable (and meat) of your choice.
My Filling
about 11/2 cups of zucchini sliced thin and cut again in half
1 red pepper diced in small squares
about 1/2 onion dice
I sauted the veges a little and then let them cool.
2 cups of whole milk (no cream)
3 eggs or egg subs. to equal 3 eggs
about 1/2 cup cheddar cheese ( or any cheese you prefer)
fresh Italian parsley chopped
a little fresh rosemary , chopped
or a little dried Italian seasoning
salt an pepper to taste
Have crust ready in plate
Saute veges and let cool. Whisk Mix eggs and milk till foamy, then add seasonings
Add half the cheese into milk and egg mixture and stir
Place cooled veges on the bottom of crust then add liquid mixture to veges.
Put the rest of the cheese on top of Quiche.
Place Quiche on a cookie sheet and bake at 400. for about 40 minutes or till set.
Server with a salad.
This recipe is not low fat, however you can adjust it to be.
Use low fat cheese half skim milk you can ever make it without the crust.
Thursday, August 25, 2011
Spinach Stuffed Lasagne Roll Ups
My girls really like this!
This recipe with make about 14 roll ups so you change the amounts to make less or more.
You will need:
1 lb box of Lasagne noodles ( I use Barilla)
32 oz of ricotti cheese
1 10oz box of chopped frozen spinach (drained)
2 eggs
1tbl of fresh Italian parsley, chopped
about 1/4 cup of good grated Italian cheese of your choice
1/2 cup of shredded zucchini or frozen chopped broccoli, this is optional
1/4 cup sauted onions
about 1/2 cup to a cup of mozzarella
salt and pepper to taste
pinch of nutmeg, optional
Your favorite homemade or jarred tomato sauce
or you can even try a creamy white sauce,yum!!
Bring a big pot of salted water to a boil and add noodles follow directions on package
Meanwhile put all ingedients into a mixing bowl (except the sauce) but you knew that!!
Stir them together well
set them aside
When noodles are cooked, pour int a collinder.
Seperate noodles be careful thtey are hot you can run them under a little cold water, but you don't want them
to be very wet, they will become slippery.
I drape them over the pot and the collinder so the water runs off them, I know this sounds like a lot of work
but it really isn't,
Now for the fun part: :
Lay the noodle flat on your work surface
Take about 2 heaping tbls of the ricotti mixture and spread onto noodle, but not all the way to the ends
Roll up and place in a baking dish that has some sauce on the bottom. continue till finished
When finished spread sauce on top of roll ups enough to cover them
Sprinkle some shredded mozzarella on top and a little grated cheese.
Bake 325 for about 25-0 30 minutes
Serve with a tossed green salad and steamed broccoli .
*You can put sauted mushrooms chopped peppers or whatever you want in these roll ups
Have fun creating your own spin on this!!
This recipe with make about 14 roll ups so you change the amounts to make less or more.
You will need:
1 lb box of Lasagne noodles ( I use Barilla)
32 oz of ricotti cheese
1 10oz box of chopped frozen spinach (drained)
2 eggs
1tbl of fresh Italian parsley, chopped
about 1/4 cup of good grated Italian cheese of your choice
1/2 cup of shredded zucchini or frozen chopped broccoli, this is optional
1/4 cup sauted onions
about 1/2 cup to a cup of mozzarella
salt and pepper to taste
pinch of nutmeg, optional
Your favorite homemade or jarred tomato sauce
or you can even try a creamy white sauce,yum!!
Bring a big pot of salted water to a boil and add noodles follow directions on package
Meanwhile put all ingedients into a mixing bowl (except the sauce) but you knew that!!
Stir them together well
set them aside
When noodles are cooked, pour int a collinder.
Seperate noodles be careful thtey are hot you can run them under a little cold water, but you don't want them
to be very wet, they will become slippery.
I drape them over the pot and the collinder so the water runs off them, I know this sounds like a lot of work
but it really isn't,
Now for the fun part: :
Lay the noodle flat on your work surface
Take about 2 heaping tbls of the ricotti mixture and spread onto noodle, but not all the way to the ends
Roll up and place in a baking dish that has some sauce on the bottom. continue till finished
When finished spread sauce on top of roll ups enough to cover them
Sprinkle some shredded mozzarella on top and a little grated cheese.
Bake 325 for about 25-0 30 minutes
Serve with a tossed green salad and steamed broccoli .
*You can put sauted mushrooms chopped peppers or whatever you want in these roll ups
Have fun creating your own spin on this!!
Monday, August 22, 2011
Tofu (mock ) Crab Cakes
I've made this several time,even for guests on Christmas Eve, who were vegaeterians . My one daughter is a vegeterian so I know she will like this. Now don't be afraid of the tofu , you may be surprised and like it , so give a try.
You will 1 package of firm tofu, mashed with a potato masher
Old Bay seasoning
1/2 green and 1/2 red pepper diced, saute
about 1/2 of a small onion diced, saute
1/2 celery sitck, chopped, saute
1 clove of garlic crushed
3-4 dro
of hot sauce
1/2 tea of cayanne pepper
3 egg whites
1 tea lemon juice
about 1/2 cup of bread crumbs (panko or regular)
salt and pepper to taste
1 tea of garlic powder
Mash tofu.
In a sm
all pan saute peppers, onions and celery till tender
cool.
Add all other ingredients into mashed tofu
When the veggie mixture is cooled mix into tofu.
Take a cookie sheet and either spray it or spread 1 tbl of canola oil on sheet.
Place some bread crumbs in a dish you will need them for your hands
Take mixture and form a ball and then flatten to the thickness you want put some bread crumbs in your hands
while doing this.
Place cakes on sheet pan (you should get about 6-7) Shake on a little paprika on them,gives it good color
Place in fridge for at least an hour before cooking. You can make these ahead of time if you'd like.
Heat oven to 400 and bake for about 20 minutes or until they get brown and are firm.
Serve how you would a real crab cake. On a bun with lettuce, tomato, tarter sauce or with cocktail sauce
Put them over a nice green salad.
You will 1 package of firm tofu, mashed with a potato masher
Old Bay seasoning
1/2 green and 1/2 red pepper diced, saute
about 1/2 of a small onion diced, saute
1/2 celery sitck, chopped, saute
1 clove of garlic crushed
3-4 dro
of hot sauce
1/2 tea of cayanne pepper
3 egg whites
1 tea lemon juice
about 1/2 cup of bread crumbs (panko or regular)
salt and pepper to taste
1 tea of garlic powder
Mash tofu.
In a sm
all pan saute peppers, onions and celery till tender
cool.
Add all other ingredients into mashed tofu
When the veggie mixture is cooled mix into tofu.
Take a cookie sheet and either spray it or spread 1 tbl of canola oil on sheet.
Place some bread crumbs in a dish you will need them for your hands
Take mixture and form a ball and then flatten to the thickness you want put some bread crumbs in your hands
while doing this.
Place cakes on sheet pan (you should get about 6-7) Shake on a little paprika on them,gives it good color
Place in fridge for at least an hour before cooking. You can make these ahead of time if you'd like.
Heat oven to 400 and bake for about 20 minutes or until they get brown and are firm.
Serve how you would a real crab cake. On a bun with lettuce, tomato, tarter sauce or with cocktail sauce
Put them over a nice green salad.
Sunday, August 21, 2011
Key Lime Pie, It's What's for Desert, not What's for Dinner today!!!!
The reason why I am posting a desert tody is that I was at a party and I brought a Key Lime Pie.
Every one asked for the recipe so I said I would put it on my blog today. So here it is.
9 inch graham cracker crust now you can buy it already made but it tastes better if you make it youself:
1 package of graham crackers
1/3 c of sugar
6tbls sugar
Crush crackers in food processor, add sugar whirl it then add the melted butter and whirl a little bit more.
Pour crust into a 9 inch pie plate and press down and up the side.
Bake for 7 minutes at 350.
Cool for about 10 minutes before filling..
Key Lime Filling:
You can use key limes if you can find them. I use Nellie and Joe's
Key West Lime Juice.
14 oz sweetened condensed milk
!/2 cup of the lime juice(and may be a bit more nice and tangy)
3 egg yolks plus one whole egg
Separate eggs put into bowl and eat for about 2minutes
pour in milk and beat for another minute or so
Add juice and beat another 2 minutes.
Pour into pie shell.
Bake 15 minute at 350
Cool on baking rack for at least 10 minutes
Put into fridge
Before serving you must put a topping on it!!
Topping
8 oz of heavy cream or whipping cream (cold)
2 tbls of confectionary sugar
1 tea of vannilia
Pour all ingredients into bowl and beat on high till thick.
DO NOT OVER BEAT or you will have sweet butter(which would not
be bad if you were having toast)
By the way the recipe is on the bottle of key lime juice but I just tweak it a little.
ENJOY !!
Every one asked for the recipe so I said I would put it on my blog today. So here it is.
9 inch graham cracker crust now you can buy it already made but it tastes better if you make it youself:
1 package of graham crackers
1/3 c of sugar
6tbls sugar
Crush crackers in food processor, add sugar whirl it then add the melted butter and whirl a little bit more.
Pour crust into a 9 inch pie plate and press down and up the side.
Bake for 7 minutes at 350.
Cool for about 10 minutes before filling..
Key Lime Filling:
You can use key limes if you can find them. I use Nellie and Joe's
Key West Lime Juice.
14 oz sweetened condensed milk
!/2 cup of the lime juice(and may be a bit more nice and tangy)
3 egg yolks plus one whole egg
Separate eggs put into bowl and eat for about 2minutes
pour in milk and beat for another minute or so
Add juice and beat another 2 minutes.
Pour into pie shell.
Bake 15 minute at 350
Cool on baking rack for at least 10 minutes
Put into fridge
Before serving you must put a topping on it!!
Topping
8 oz of heavy cream or whipping cream (cold)
2 tbls of confectionary sugar
1 tea of vannilia
Pour all ingredients into bowl and beat on high till thick.
DO NOT OVER BEAT or you will have sweet butter(which would not
be bad if you were having toast)
By the way the recipe is on the bottle of key lime juice but I just tweak it a little.
ENJOY !!
Thursday, August 18, 2011
Grilled Sirloin Steak
Tonight we are having Steak on the grill. I know it's not very exciting but for me itis.
I seldom eat a steak
I prepare it by giving it a dry rub of paprika, montreal steak seasoning and garlic powder.
After I put all the dry seasonings on the steaks I drizzle a little olive oil over them and rub all in with my hands.
Turn over and do the other side
Place them in the fridge for an hour or two.
Take them out tof the fridge about 20 minutes before you are going to grill them.
Fire up your grill and cook to your liking ( I like mine med. rare)
I served them with a cesar salad and farm fresh Jersey corn.
*Steaks were free range.
I seldom eat a steak
I prepare it by giving it a dry rub of paprika, montreal steak seasoning and garlic powder.
After I put all the dry seasonings on the steaks I drizzle a little olive oil over them and rub all in with my hands.
Turn over and do the other side
Place them in the fridge for an hour or two.
Take them out tof the fridge about 20 minutes before you are going to grill them.
Fire up your grill and cook to your liking ( I like mine med. rare)
I served them with a cesar salad and farm fresh Jersey corn.
*Steaks were free range.
Wednesday, August 17, 2011
Mango Black Bean and Rice Salad
This is a great summer or any time salad. You can make it the night before or the same day .
Here I go:
1 ripe mango, diced in cubes ( take the skin off)
2 limes juiced
about 1/ c red wine vinegar
about 1/4 c of extra virgin olive
1- 15oz can black beans,rinse the beans
2 cups of cooked long grain rice (i used basmatti, I love the texture and the smell it gives off while cooking)
1 c of cherry or grape tomatoes sliced in half (grape tomatoes are
much sweeter)
1 clove of crushed garlic
1/2 small red onion chopped
1/4 c chopped fresh cilantro
1/2 jalapeno pepper seeded and chopped, optional
salt and pepper to taste
Toss all ingredients together in a bowl. Stir Well. Taste it to make any adjustments.
Place in fridge for at least an hour before serving.
Stir before serving.
You can serve this with a nice piece of grilled fish, chicken ,a steak, tacos or whatever you like.
It makes for a great lunch the next day , if you have any left
ENJOY!!
Here I go:
1 ripe mango, diced in cubes ( take the skin off)
2 limes juiced
about 1/ c red wine vinegar
about 1/4 c of extra virgin olive
1- 15oz can black beans,rinse the beans
2 cups of cooked long grain rice (i used basmatti, I love the texture and the smell it gives off while cooking)
1 c of cherry or grape tomatoes sliced in half (grape tomatoes are
much sweeter)
1 clove of crushed garlic
1/2 small red onion chopped
1/4 c chopped fresh cilantro
1/2 jalapeno pepper seeded and chopped, optional
salt and pepper to taste
Toss all ingredients together in a bowl. Stir Well. Taste it to make any adjustments.
Place in fridge for at least an hour before serving.
Stir before serving.
You can serve this with a nice piece of grilled fish, chicken ,a steak, tacos or whatever you like.
It makes for a great lunch the next day , if you have any left
ENJOY!!
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