Baked Chicken Parmesan

I have just recently become a fan of Chicken Parmesan. I am not really sure why I haven't ordered it before, but it is fabulous! This is a healthier version and it tastes just as wonderful. I am definitely pulling this one out again in the future to help with those Italian food cravings.

Baked Chicken Parmesan
From: Gina's Weight Watcher Recipes
Serves 8 5.5 ww points

Ingredients:
4 (8 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara
cooking spray

Preheat oven to 450°.

Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.

Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Instant Shepard's Pie

So I have started to notice a theme to my choices in our evening meals. I am all about the quick, healthy dishes and this is definitely one of them. I found this recipe in the Weight Watchers magazine I picked up at the store one day. This one was great! Even the husband liked this one and said it was a remake. I couldn't believe how quick and easy it was to make on top of it all. This one you definitely need to try. :)

Instant Shepard's Pie
From: WW Magazine (10meals, 10minutes, 10dollars article)
Serves 4
Points value: 6

Ingredients:
1 (1lb) bag frozen mixed vegetables for stir-fry
20 Italian-seasoned appetizer-size fully cooked turkey meatballs
1 (12oz) jar fat-free turkey gravy
1 red bell pepper, diced (I omitted)
1 1/2 cups water
1/4 tsp. salt
1 2/3 cup instant mashed potato flakes
1/4 tsp. black pepper

Bring the vegetables, meatballs, and gravy to a boil in a large deep skillet. Reduce the heat; cover and simmer 3 minutes. Stir in the bell pepper; cover and simmer until the vegetables are crisp-tender, about 3 minutes.

Meanwhile, bring the water and salt to a boil in a large saucepan. Remove the pan from the heat. Add the potato flakes and milk, stirring until creamy.

Spoon about 1 1/4 cups of the meatball mixture into each of 4 shallow bowls. Top each serving with 2/3 cup of the mashed potatoes and sprinkle evenly with the pepper.

Yep, that easy! Enjoy!

Beer Can Cornish Hens

Cornish hens were on sale one day when I was at the store so I picked a couple up. I have never cooked Cornish hens before so I wasn't sure what I wanted to do with them. I have always wanted to try a Beer Can Chicken from Deen Bros cookbook. I figured why couldn't I do it with a Cornish hen?? I emptied small tomato juice cans, cleaned them and poured my beer into those. It worked perfectly. The hens turned out great but didn't have as much flavor to them as I thought it would. Next time I might try cooking them a different way and in the oven.

Beer Can Cornish Hens
From: The Deen Bros Cookbook

Ingredients:
1/4 cup mayonnaise
Finely grated zest of 1 lemon
1 teaspoon paprika
3/4 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
2 Cornish hens
2 emptied tomato juice can or anything of that size ( I think tomato paste cans would work)
Beer of your choice

In a large bowl, stir together the mayonnaise, lemon zest. paprika, celery seeds, salt, black pepper, and cayenne pepper. Slather Cornish hens inside and out with the mayonnaise mixture, place in a bowl and let stand in the refrigerator while you prepare the grill.

Prepare a charcoal or gas grill for indirect grilling. If using a gas grill, preheat the grill to medium and place a drip pan in the center (we preheated ours to about 350). If using a charcoal grill, light the coals. When they are red-hot, use tongs to move them to into two pile on opposite side of the grill. Let coals burn until they are covered with a thin layer of gray ash. Set a metal drip pan in the center of the grill between the piles of coal.

When grill is ready, pour your beer of choice into your emptied juice cans. Put the can into the Cornish hen's rear cavity, keeping the can upright. Stand the hen upright on the grill grate over the drip pan. Cover the grill and cook for about 45minutes. When done, the internal temperature of the hen should register 180F on a meat thermometer inserted in the thickest part of the thigh but not touching the bone.

Transfer to your plates and enjoy!!

Penne Saute with Italian Turkey Sausage and Vegetables

This is another recipe I got from the cooking class I took with my mom at Central Market. It turned out just as tasty. I think next time I will get marinated artichoke hearts so they aren't as bland. It was another quick, easy yet yummy meal. I definitely recommend it for any of you pasta lovers out there!

Penne Saute with Italian Turkey Sausage and Vegetables
Serves 4
7pts per serving

Ingredients:
8 ounces Italian Turkey Sausage
1 green bell pepper, thinly sliced (I omitted)
1 teaspoon bottled minced garlic
1 (15oz) can Italian-seasoned diced tomatoes
1 (15oz) can artichoke hearts, drained of juices ( I recommend seasoned if you can get it)
1 (2.25 oz) can sliced black olives, drained of juices
3 cups cooked pasta

Remove casing from sausage and cook over medium-high heat in a large, deep skillet for 8 to 10 minutes, stirring to break up sausage, until no longer pink in the center. Remove any excess drippings from sausage buy blotting bottom of skillet with paper towel.

Add bell pepper and garlic and cook 2 to 3 minutes, stirring occasionally, until peppers are tender-crisp.

Add tomatoes with juices, artichoke hearts, and black olives ( and salt and pepper to taste, if desired), and bring to a simmer on medium-high heat. Simmer over medium heat for 3 to 4 minutes, until mixture is warmed through.

Add cooked pasta and cook 2 to 3 minutes, stirring occasionally, until pasta is warmed through.

Enjoy!!

Fried Rice with Ham & Vegetables

For a belated Mother's Day gift, I gave my mom a mother/daughter time with a cooking class at our local Central Market. We had a great time and learned a ton of new, delicious, healthy recipes. I am going to try and remake them in hopes they turn out just a good. This one was a success! I never realized how easy it is to make fried rice. We won't be turning to take out again!

Fried Rice with Ham & Vegetables
Serves 4
7pts

Ingredients:
1 teaspoon vegetable oil
2 eggs, beaten
1 cup diced cooked ham
2 cups frozen stir-fry vegetables
4 cups cooked rice, chilled
3 tablespoons soy sauce
2 tablespoons Hoisin sauce ( I added)
1 teaspoon toasted sesame seed oil (I added)

Preheat a large nonstick skillet or wok on medium-high heat. Add oil to pan. Add the beaten eggs, cooking until set. With the edge of your spatula, break cooked egg into smaller pieces making thing strips. Place eggs on a plate and set aside.

Add ham and frozen vegetable to pan and cook for 2 to 3 minutes. Stir in cooked rice and reserved egg strips. Sprinkle with soy sauce (and Hoisin and sesame oil). Heat through, about 3 to 5 minutes, tossing gently to coat with soy sauce. Serve with additional soy sauce if desired.

Grilled Chicken with Southwest Salsa

This is another recipe from the cooking class I took with my mom. It was just as yummy as I remember. It is so easy and quick to make, this will definitely be on the list of remakes in the future!
Grilled Chicken with Southwest Salsa
Serves 4

Ingredients:
2 tablespoons lime juice
1 tablespoon vegetable oil
1/2 teaspoon chili powder
4 boneless/skinless chicken breasts
1 (15ounce) can black beans, rinsed & drained
1 (15 ounce) can corn, drained

Combine in a shallow bowl lime juice, vegetable oil, and chili powder. Rinse chicken under cold water and pat dry with paper towels. Trip visible fat from chicken breast. Lightly pound chicken breasts, between two pieces of plastic wrap, with the flat side of a meat mallet or heavy rolling pin, until chicken is slightly flattened. Place chicken in lime juice mixture, turning to coat.

In a medium bowl , combine black beans, corn and salsa; reserve.

Grill chicken on a preheated outdoor grill (medium-hot coals) or stove top grill on medium high heat for 3 to 5 minutes on each side, or until no longer pink in center.

Spoon some of the reserved salsa mixture over each chicken breast and serve warm.

** I used 2 chicken breast and cut them in half to save on points. It turned out to be about 6 points this way. **

Oh So Sorry!

Ok, guys. I know it has been forever since I updated this blog. I have several new recipes that I have tried that I want to post, but things have been crazy and I haven't had a chance to sit down at home and log them in. Hopefully I will be able to get some in tonight. I promise I haven't forgotten!