Skinny (kinda) Chicken Parmesan Casserole

I love practicing for a cook-off! Why? Because I try things like THIS:

We're about 4 days out from the annual "Brenner Super Bowl Cook-Off" and I can't get the word 'casserole' out of my mind. Each year, the cooks are challenged to create a "winning" dish within a certain category (past competitions: wings, chili, lasagna). 

I'm pretty sure we have a top contender, but...it is Wednesday and we don't really have plans for dinner. So...what do I do? Get inspired (on Pinterest)! 

Key search word: CASSEROLE. Yep, I found a plethora of ideas...but one stuck. And not necessarily for our entry in the competition, but because I knew I had ALL of the ingredients at home. YAY- dinner plans = done!

Recipe adapted from: THIS SITE

Skinny (kinda) Chicken Parmesan Casserole

Ingredients:

2 chicken breasts, cut into about 1 inch pieces

2 tablespoons olive oil

1 large can of Dei Fratelli tomato sauce

1-2 cups of mozzarella cheese

Parmesan cheese

1 to 2 bags of croutons (I used Garlic & Cheese and Salt & Pepper flavors)

Fresh basil (and/or dried basil)

Oregano

Crushed red pepper

Garlic powder (or fresh garlic)

Steps:

1. Preheat oven to 350f.

2. Crush croutons into smaller pieces (I used a rolling pin) in the bag they come in.

3. Place cut chicken, olive oil, basil, oregano, crushed red pepper (EXTRA), and garlic into casserole dish and mix.

4. Top with sauce and bake for 30 minutes (uncovered).

5. Top with: parmesan cheese, half of the mozzarella, crushed croutons, and again, the remaining mozzarella and parmesan.

6. Bake for another 20 minutes, or until cheese is completely melted and the crouton bits are golden. (I added crushed red pepper, again, during this step)

This was so good!

Spaghetti Squash Aglio e Olio

I think I might be late in the game...but WOW, spaghetti squash is amazing! 

My first time ever making it was tonight, to serve with some leftover pasta sauce. I was so anxious to try it, once it was out of the oven I didn't even heat up the leftover sauce. I whipped out the olive oil, crushed red pepper, Parmesan cheese and few other odds and ends and created a masterpiece. Simple, and not masking the flavor of the squash, aglio e olio was a great idea. 

I never want to go back to traditional pasta, I am in love! 

Spaghetti Squash Aglio e Olio

Servings: 3-4

Prep time: 5 minutes

Cook time: 1 hour

Ingredients:

2 spaghetti squash

2 tablespoons of olive oil

1 tablespoon of diced garlic (or substitute garlic powder)

Crushed red pepper

Salt

Parmesan cheese

Steps:

1. Preheat the oven to 375f.

2. Prepare the squash: cut edges off first, then cut lengthwise. Seed the squash and place face down on a baking sheet. Bake for about 50-60 minutes. After the time is up, remove from oven, turn the squash over and allow to cool. Once you're able to handle it (I rushed and used an oven mitt), gently scrape a fork along the inside of the squash until all of the squash is removed (this is my favorite part). 

3. Heat the olive oil over medium heat. Once heated add garlic and a few dashes of crushed red pepper until the garlic is fragrant. 

4. Add the spaghetti squash to the pan, salt (to your liking) while tossing in the olive oil and top with Parmesan cheese.

5. Serve and enjoy, immediately!

Stuffed Shell & Mini Bell Pepper Medley with Turkey Meatballs

There's a first for everything...

Stuffed Shells & Mini Peppers! Yum.

Servings: 8-12
Ingredients:

Ground Turkey

2 eggs

3-4 cups of ricotta

2 cups of shredded cheese

1 cup of shaved Parmesan

2.5 cups of grated Parmesan

1/2 onion, chopped

1 green pepper, chopped

1 package of sliced baby bella mushrooms

1 large can of crushed tomatoes

24-32 oz of your favorite tomato sauce

1-2 cups of bread crumbs

10-12 mini bell peppers

1 package of jumbo pasta shells

Spices: garlic, oregano, salt, pepper, garlic salt, crushed red peppers

Steps:

1. Combine: turkey, 1 egg, 1 cup of breadcrumbs, oregano, salt & pepper. Mix well and form mini meatballs. *If the mixture is too sticky, add more bread crumbs.

2. Pan fry on a higher heat to brown the outsides and set aside.

3. Saute chopped mushrooms, green peppers and onions for 5-10 minutes. Once the onion is translucent add the sauce, crushed tomatoes, 1/2 cup of grated Parmesan, and spices: garlic salt, crushed red pepper (a lot), and oregano. Simmer on low.

4. Cut stems and remove the seeds from the mini bell peppers.

5. Coat the bottom of a large lasagna pan with the veggie sauce. 

6. Mix the ricotta, the remaining grated Parmesan, shredded cheese, 1 egg, 1/2 cup of bread crumbs and spices (garlic salt, pepper, oregano). Pipe the mixture into the mini peppers and cooked shells using a ziploc bag.

7. Arrange the stuffed shells (seam side down) and peppers in the dish on top of the sauce.

8. Add the sauce on top; just enough to cover the peppers and shells. 

9. Place dish in a preheated oven (375 degrees) for 40-45 minutes. Top rack, uncovered.

*Add the meatballs about 15-20 minutes into the cooking.

10. Add the shaved Parmesan cheese during the last few minutes and enjoy!

Next time I am adding:

1. Spinach to the ricotta mixture

2. Minced garlic to the turkey meatballs

3. Whole mushrooms to the baking step at the end

4. Other/more veggies to the sauce!

Simple Shrimp Pasta

Simple Shrimp Pasta

Ingredients:

1 bag of small shrimp (frozen, cooked)

6-8 multi-colored mini bell peppers (onions, tomatoe, mushroom work as well...really any vegetable you have around)

5 cloves of garlic

Olive oil

Parmesan cheese

Crushed red pepper

Garlic salt

Angel hair pasta

Steps:

1. Cook pasta al dente. Toss in olive oil when cooked to prevent sticking.

2. Heat 2 tablespoons of olive oil over MEDIUM heat and cook chopped peppers (or vegetables until tender).

3. Add 2 additional tablespoons of olive oil and wait until hot.

4. Add garlic, crushed red pepper, and a few dashes of garlic salt; cook for one minute.

5. Next, add thawed shrimp, and cook until hot.

6. Lastly, transfer cooked pasta to the pan with shrimp and veggies and toss in the olive oil based mixture (add parmesan cheese now).

*If your pasta seems too dry, don't be scared to add more olive oil.

Bon Apetit!

Blackened Chicken Alfredo

Blackened Chicken Fettucini Alfredo

with mushrooms, multi-colored mini bell peppers, sun dried tomatoes, & scallions
 

 

(serves 3-4)

Ingredients:

1. Pasta
2. 1 pint of heavy whipping cream
3. 4 tbs parmesan cheese (maybe more...)
4. 2 thick chicken breasts
5. 4 tbs butter (unsalted)
6. blackening seasoning (you can make your own)
7. Baby bella mushrooms sliced (one small container)
8. 5-7 multi colored mini bell peppers diced
9. Scallions (3-4 stalks)
10. 2 tbs olive oil
11. 1/2 cup of sun dried tomatoes (small peices)

 

Steps:

1. Slice each breast in half lenthwise to create a total of 4 thinner cutlets.
2. Brush each peice of chicken with 2tbs of melted butter
3. Sprinkle each slice with blackening seasoning, pat/rub each to make sure it sticks.
4. Heat skillet over medium heat, spray with Pam, and place two breasts in the center.
5. After a few minutes of blackening, turn the chicken over (don't forget to spray the Pam before the other side of the chicken touches the skillet; prevents burning/smoking).
6. Repeat with the 2nd two  breasts.
7. In the mean time begin boiling water for pasta (follow instructions on the box).
8. Heat oven to about 400 degrees F (for garlic bread* and also chicken).
9. Once each cutlet is seared and blackened just enough, place on an aluminum lined baking sheet in the over for about 5-8 minutes until cooked through. Flip once, once you see the juices flowing, the chicken should be ready. It never hurts to cut through and double check.
10. Now we begin the veggies; heat two tbs olive oil in the same pan (I washed mine).
11. Add mushroom, scallion and sundried tomato. Cook for about 3-4 minutes, until softened.
12. OPTIONAL: Add sliced chicken (I did this; however when I make this again, I will add the chicken as the final step before serving).
13. Stir in heavy 2 tbs butter, whipping cream and parmesan cheese. Heat should be at medium. Allow to cook for about 5 minutes and patiently wait as it thickens...(I was becoming worries, so I added a few dashes of corn starch to thicken...and maybe a few extra dashes of parmesan cheese).
14. Once thickened, you're ready to serve over pasta!

Tips & Recommendations

• Serve with side salad and garlic bread.
• Crushed red pepper flakes OR fresh ground black pepper is always a plus.
• Trust me, you DON'T need any more parmesan cheese.
• Go crazy with the veggies, broccoli would have been an awesome addition!
• Why not add a splash of your favorite red sauce; everyone loves PINK SAUCE!

What a comforting meal :)

 

Enjoy.

 

Wonton Lasagna

Chicken-Spinach-Pesto Lasagna

Inspiration: Trey sending me this link - Healthy Recipes

Above you see a photo of the finished product

This recipe is so LIGHT & TASTEY! 

If you are watching the calories or the clock this is a perfect option! Half the calories of a traditional lasagna with minimal prep time!

My grocery shopping totaled only $13 for this meal (enough to feed 5-6); I was lucky to have about half of the ingredients at home!

INGREDIENTS:

2 cups of part skim ricotta

2 or more cups of shredded chicken

6 tablespoons of your favorite pesto (I used sun dried tomato pesto)

1 cup of mozzarella

1/4 cup of parmesan cheese

5 oz. of baby spinach

1 8 oz. jar of roasted red peppers

One large egg, beaten slightly

1 package of wonton wrappers (I used about 30-40 pieces)

Garlic salt or your favorite Italian seasoning - I use a parmesan garlic bread dip seasoning

Before baking...

STEPS:

1. Preheat over to 350 degrees F

2. Marinate (Italian dressing), grill, and shred chicken - we used a Foreman

3. Prepare the cheese by combining ricotta, 1/2 of the parmesan, 2 tablespoons of pesto, egg, garlic salt

4. Cook spinach in a large pan with 1/4 cup of water on medium high...a few minutes until wilted

5. Cover the bottom of your favorite lasagna dish with the remaining pesto. If you don't have enough, add more!

6. Layer wonton wrappers, slightly overlapping, to cover the entire bottom

7. Layer 1/2 of the ricotta cheese mixture evenly over the wontons

8. Add sliced roasted red pepper and chicken

9. Layer with another layer of wontons, then ricotta cheese mixture, chicken, remaining peppers, half of the spinach and parmesan cheese

10. Now add the final layer of wontons topped with the remaining spinach, mozzarella cheese and your favorite seasoning

11. Cover tightly with foil and cook for 20 minutes

12. Uncover and cook an additional 10 minutes or until melty and starting to brown around the edges.

My slice! 

Conclusion

Success.

-Cutting into this wonton lasagna was surprisingly easy; everything stayed in place and I was able to cut perfect slices and serve each in tact! :)

-Each bite was better than one before. The difference in texture wasn't very noticeable.

-My cheesy, saucy, Italian craving was fulfilled...without feeling weighed down and ready for bed! 

What I may try next time:

1. Add fresh minced garlic in the layers with the chicken

2. Add crushed red pepper before baking

3. Experimenting with different veggies...just not too many as that may become too soggy

Wohoo!

I highly recommend this light dish, especially if you're trying to impress a light eater...or even a vegetarian (just don't add the chicken...follow the original recipe).

I love making something I've never attempted before and hearing "this is SO GOOD", "OH MY GOD SARA, YOU DID IT AGAIN", "I've never had anything like this before, and I love it!". 

(The person responsible for the above quotes is my one and only, Trey)

**Wonton wrappers are found in the produce section, refrigerated area, near the tofu

ENJOY!

Chicken Lasagna!!

Roasted Garlic, Multi-Colored Peppers, & Chicken Lasagna!

This was just dreamy!

MUCH lighter than traditional lasagna...

I followed this recipe: http://www.fortheloveofcooking.net/2009/10/chicken-and-roasted-garlic-lasagna.html

In the making...

I grilled the chicken the same way I do for the enchilada recipe:

1. Marinate in Mojo for at least 1 hour

2. Grill

3. Shred

ALSO. I only have two layers of ricotta, first layer: spread ricotta mixture sparingly, 2nd layer, plopped the rest in there and spread to even out!

And the final product!

THIS WAS SO GOOD....

Chicken Veggie Penne

Post Dog-Beach Day Dinner…

Healthy, hearty & delicious! This is a perfect meal to store for leftovers as well!

Serves 4-6
Ingredients:

3-4 Chicken breasts

Mojo marinade

1 box of penne

2 jars or large cans of your favorite pasta sauce

1 can of diced tomatoes

1 onion (chopped)

2 green peppers (chopped/sliced)

Parmesan cheese

Crushed red pepper flakes
Italian seasonings

Garlic salt

Black pepper

Steps:

1. Marinade chicken for at least 30 minutes.
2. Cook pasta according to box (when finished, toss with a teaspoon of olive oil to avoid sticking).
3. Grill the chicken (you can always bake, pan fry, whatever, but this tastes the best!).
4. In a LARGE pan heat olive oil (Medium High)and throw in chopped onion and green pepper. Cook until onion becomes translucent and green pepper is soft.
5. Add minced garlic and crushed red pepper.
6. Stir with veggies for about two minutes on Medium.
7. Stir in pasta sauce. Sometimes I add 1/2 cup of alfredo sauce to make it a bit creamy :)
8. You can now add diced tomatoes, oregano or Italian seasonings, garlic salt, pepper, & parmesan cheese, to taste. Stir occasionally until you are ready to toss in the chicken.
9. Once chicken is done, remove from grill, slice, and add to the sauce.
10. Heat for a remaining few minutes.
11. Serve with garlic bread and salad!

*Feel free to add veggies like mushrooms, sundried tomatoes, zuchini, ect...ALL OF THESE are great!

Pasta bake!!!!

This was the first time I made this recipe, and it was bomb! 

Perfect for feeding up 6 people, easy to store, and yummy left overs!

I'll be making this again...

Ingredients:

1 box of mini penne rigate pasta (wheat)

1lb of ground turkey

Medium container of ricotta (reduced fat)

1 cup mozzarella/italian cheese medley

1/2 cup cottage cheese (low fat)

1.5 jars of your favorite tomato sauce

1/2 large white onion diced

lots of garlic

seasoning: garlic powder/garlic salt, salt, pepper, oregano, crushed red pepper, onion powder

Instructions:

PASTA 

1. Follow instructions on box. Drain, toss with a spoonful of olive oil (to avoid sticking together) and set aside.

SAUCE

1. In a LARGE pan, heat up (medium high) a bit of olive oil and toss in the ground turkey and diced onion (feel free to add green peppers, mushroom, whatever)

2. Brown meat and and make sure onions are translucent.

3. Add garlic and crushed red pepper, simmer for about two minutes.

4. Add sauce and oregano and mix

5. Set heat on low and cover while you start the cheese mixture.

CHEESE

1. Empty entire contents of ricotta, the mozzarella and cottage cheese into a bowl.

2. Add pepper (fresh ground is best), garlic powder (about a teaspoon) and several dashes on onion powder.

3. Mix and leave out until it reaches close to room temperature.

*Taste and make sure you like it...sometimes I add some parmesan/romano grated cheese to enhance flavor*

PREP

1. Once sauce is tasty, spicy, and flavorful enough to your liking, toss in the pasta and MIX WELL

(this is why we need a LARGE pan, wok, or whatever you will be using)

2. Spray dish with Pam or just oil it.

3. Scoop about half of the pasta+sauce into pan and flatten out with a spatula.

4. Use that spatula to spread the entire contents of the cheese mixture over the pasta.

5. Scoop remaining pasta+sauce onto the ricotta cheese mixture.

6. Use your favorite cheese to cover the top!

BAKE

1. Cover with foil and bake at 375 degrees fahrenheit for about 25 minutes

2. Uncover, change temperature to 400 degrees and bake until golden brown (10-15 minutes)

3. Enjoy! (normally they say to "cool", but anyone who knows me understands that I cannot "wait and allow to cool")