Fast Parmesan Chicken

I was in a hurry the other day and decided to make an abbreviated version of Parmesan Chicken which turned out quite well and was considerably less calories because I didn't use mozzarella cheese. =0)

Spray a 9x13 pan with olive oil. Spread about 1 c of pasta sauce in the bottom. Lay frozen chicken breast in the pan, sprinkle with Italian seasoned bread crumbs and Parmesan cheese. Cover and bake till cooked through (approx 375 degrees for about 45 min).

It was really good and the kids loved it. It was super fast and easy!

Oh ya, and take the foil off the last 10 min to brown the tops of the chicken.

Summer Squash Salad

I never would have considered eating squash raw until I saw this recipe and it sounded good. It came on my organic produce newsletter last week and I'll be brutelly honest...I didn't care for the dressing it said to make so I made up my own recipe using my favorite salad dressings, that is similar.

1/2 lb yellow summer squash thinly sliced
1/8 c toasted pine nuts or sliced almonds
1/8 c grated Parmesan cheese
4-6 tbsp of your favorite dressing or vinaigrette (I used a mix of my favorite Italian dressing -Newman's Own Family Recipe and Lighthouse Poppy seed, which is so fabulous you can dip fruit in it)
dash of pepper

Mix all of the above together and serve cold. Now, I'd assume that not everyone would like this but if you are a health nut I'm thinking you would like this little side salad that is packed with goodness and not a lot of calories.

Costco Finds

Organic Root Beer (only one of our Costcos has this)

Julie's Organic Sorbet Bars

Organic Whole Wheat Bread

Organic Green Beans

Organic Corn

Organic Peas

Organic Milk

Organic Sesame Ginger Salad Dressing

Organic Spinach Ravioli

Organic Ground Beef

Taste of Home Cookbooks

Weight Watchers Cookbook

Barefoot Contessa Cookbook

Grilled Tomato Cheese

A friend mentioned quite awhile back if I'd post more sandwiches on here.....well, for me, it's sandwich season and I often crave a good sandwich. I'll try to post more sandwiches on here throughout the summer just to remind you of some good sandwich ideas or maybe even some new ones. If you haven't already, check out my previous posts on sandwiches by going to my lunch link. I've done a hot pastrami, the goodwich, the BBQ beef, the panini, the brochette, and maybe a few more....=0)

Who doesn't love a grilled cheese sandwich!?!?! I once heard of a story of a girl immigrating to the US in the early 1900s and speaking no English she had learned how to say "cheese sandwich" in English so that she could at least order something she knew she liked as she traveled the US to her final destination. She recorded in her journal the many different sandwiches she was served even though every time all she said was "cheese sandwich". She got grilled cheese, cold cheese, cheese tomato, turkey and cheese, cheese on sour dough, cheese on wheat, cheese on white, cheese sandwich deep fried (probably a Monte Cristo), anyway, I always thought it a fun idea to just order a cheese sandwich every where you go and see what ya get. =0)



Okay, story hour is over, so here ya have a tomato grilled cheese....my favorite way to have grilled cheese is with a tomato! Yum.

Go easy on the butter, slice tomato thin, layer with your favorite cheese (I like colby jack or munster). Grill on low till heated through and melted.

Blueberry Peach Yogurt Smoothie

Man, this was good! Pretty darn healthy too!


2 oz peach yogurt
1 cup frozen blueberries
juice (apple works fine but just about any kind will work...I used grape cause I had it on hand)

Blend yogurt, blueberries, and just enough juice together so that it will blend smoothly.

Goodwich Sandwich

I know this is going to totally gross some of you out but I have to post this funny recipe. I grew up with my mom making these when I was a kid and I still love it. Mom found it in a healthy eating book (Fit For Life).


And, as crazy as it sounds, it taste really good. You wouldn't think it would but it's surprising....so try it. =0)

1/2 c BBQ Sauce

1 cup broccoli florets

1 cup cauliflower florets

mayo

whole wheat pita pocket

Saute broccoli and cauliflower in the BBQ sauce in a skillet until veggies are tender. Serve on a pita spread with mayo.

(in the pictures I only had broccoli on hand)

Kielbasa Stir Fry

I used to make this a lot but now that I'm trying to eat healthier we only have it once in a great moon (is that even a saying?). Anyway, usually I make it with just broccoli but I'm currently trying to "eat through our freezer and pantry" so I came across this large bag of frozen stir fry veggies.

Brown Rice

Veggies

Polska Kielbasa (I buy either the turkey one or the all beef one -no pork)

Cook your rice. Meantime, saute your veggies (frozen or fresh) till tender. Slice kielbasa while the veggies are sauteing. Add the kielbasa once the veggies are tender. Saute till all the moister is absorbed. Toss well. Serve over the rice.

The saltiness of the meat flavors the veggies enough for us but you may want to add butter, soy sauce, or some other sauce you like...even Italian dressing might be good.

The frozen stir fry veggies I used came with some Thai sauce which was really yummy on it.

This is a super easy and fast meal especially if you already have some rice cooked. Use whatever veggies you like with it or make it vegetarian by omitting the sausage. I hear that the casing they use to make the sausage isn't that great for you but I haven't been able to find one made without the casing.

Favorite Gadget Thing - Trash Bowl

Here's my Favorite Gadget Thingy of the Month......

If you've ever seen Rachel Ray you've probably seen her famous trash bowls....well, I love the concept. Instead of running yourself back and forth to the trash can (our's is in our pantry so it's a little more work to get to) while preparing a meal, just keep a bowl on your counter that all your trash goes in and then you can just dump it all at once. Saves time not having to put each item in the trash one at a time and probably cuts down on contamination (touching the trash can possibly) or having to wash your hands every time you toss something.

-----------------------------------------------

Rachel Ray would of course love it if you bought one of her designer garbage bowls here (gotta give the girl publicity for her idea) but I prefer to use one of my own plastic bowls from my $2 pack at wal-mart.

--------------------------------------------------------------------------------------------

Yes, once again, What's Cooking brings you the classiest, high tech, gadgets on the market...everyone in Beverly Hills wants a trash bowl, right?

Tea Party Game

Awhile back my daughter and I hosted a mother-daughter tea party and we played a little mother-daughter game after our tea. At the time, I couldn't find the list I had prepared with the questions so I had to ask the questions off the top of my head. Meantime, I have found the list and wanted to share it here.

Here's how it worked. The game host asks each little girl a question (one at a time) and had the little girl whisper her answer in the game host's ear. Then, we asked the mom of that girl to answer the question and we told her if she was right or wrong. It was really fun and there were no winners or losers.

Question List:
What is your favorite chore to do around the house?
What is your favorite color?
What do you want to be when you grow up?
If you could spend the day alone with your mom what would you want to do?
Do you like to have your nails painted?
What is your favorite dress?
What is your favorite way to wear your hair?
What is your favorite thing to do around the house (free time)?
What do you love to help your mom do?
What is your favorite game to play?
What is your favorite song?
What is your favorite food?

Organics- Answering Questions

Since I can't post pictures at the moment, I thought I'd answer more questions. I'm often asked why I try to buy and cook with organic foods. I don't know if there is a short answer to this question but I'll try to answer it as precise and simple as possible.

First, what does "organic" mean? Organic means that the foods are NOT grown using pesticides (neither bug pesticides or weed pesticides) and animals used for foods are not fed feed with pesticides nor are they given antibiotics or hormones. Those are the basics behind the word organic. The term "organic" can be thrown around with a wide range of meaning when it comes to labels in the grocery store. For example, chips might say "organic" on them but if you read the label carefully they are made with just one organic ingredient but the rest of the ingredients are not organic. It helps to stick with "certified organic" labels because those are the ones that have been inspected usually as a 100% organic product but not always. Reading labels is wise. In the case of organic sugar it is sugar that has not been refined as well. There are other factors as well such as genetically altered food and radiation processing....not to mention splenda which is processed by bleaching the sugar. If you want to know more and get more details, here are a few links that offer a more in-depth look at what "organic" is. Check here and here.

So, why do we personally try to eat organic?
Several cancers are being linked to pesticide influence. Some scientist believe that pesticides and other chemicals in our environments are causing diseases and creating new ones. I'm personally diagnosed with a disease that is being linked to pesticides and is considered a "new" disease. My disease has no current cure and so I eat as organic as possible to help fight that. I also want to fight off any potential for cancer which is in my family health history. It's also the most practical way I can help my kids be healthy and also fight off the potential for these diseases. Those are our main reasons but in general there are several benefits from avoiding extra hormones, antibiotics, and pesticides.

A side note: The benefits are great when it comes to taste! Ever since switching to organic eggs and produce, we are amazed at the freshness and flavor of our foods. I was beginning to not like bananas until I started eating organic bananas which are so sweet and yummy. Same with apples...I was tired of mushy soft apples in the store and now we enjoy crisp hard apples with lots of flavor and sweetness. Just a few examples.

So, I hope that answers some of the questions I've been asked lately....explains a little more why we use organic foods. We haven't switched to only organic nor are we 100% organic purest but we make changes where we can. It is more expensive which is the biggest complaint I hear and I totally understand how huge of a factor that is. For us, we've been willing to cut back in other areas to make this organic eating possible. It's a decision each family has to way for themselves. It just depends on how much it matters to you and to what degree is realistic for your family.

I hope this post was helpful or in the very least, interesting. =0)

Stuffed Shells

This is one of my favorite freezer meal standbys. It freezes so well that I've made it a week ahead of time, pulled it out and served it to company and everyone was impressed without the slightest idea that it had been in the freezer. It's one of my favorite meals to bring to another family in need as well. Serve with a loaf of french bread made into garlic bread, a green veggie, and a salad and you're set to go. Make this vegetarian meal into a meat meal by serving up with some Italian sausages.

1 package Jumbo Pasta Shells (approx. 36)

1 large jar pasta sauce (or 2 20oz jars)

2 15oz containers of ricotta cheese (low fat optional)

1 1/2 cups grated Parmesan cheese

2 eggs

4 cups shredded mozzarella cheese

parsley (optional)

(extra Parmesan and mozzarella for topping)

1. Boil shells until softened (they will cook the rest of the way in the oven). Drain and rinse in cold water till cool to touch. (this can be done day before for ease-store in frig in Ziploc with some olive oil to avoid sticking)

2. While shells are boiling, mix ricotta cheese and eggs together well. Then add Parmesan cheese and mozzarella cheese. Mix well.

3. Spray 9x13 glass pan with non-stick cooking spray. Pour small amount of pasta sauce into bottom of pans and spread around. Spoon filling into each shell and press sides of shell gently together to slightly close. Place open side up in pans. When pan is full, pour pasta sauce over all the shells and top with extra mozzarella and Parmesan cheese (and parsley if desired).

4. Cover with foil. Bake at 350 for about 45 min. (These freeze uncooked great. Cover with saran wrap and then foil and freeze. Remove saran wrap before cooking and you will need to extend cooking time if frozen.)

Pico De Gallo

My friend, Katey, and I were talking today about how we like to plant a "salsa" garden in our veggie gardens each year. My salsa garden always ends up being pico de gallo instead of salsa. I guess we just love that chunky fresh texture you get with fresh pico de gallo.

If you've never made it, the basic ingredients are these:

about 6 diced tomatoes

3 green onions chopped (or you can use yellow onions)

2 cloves of minced garlic

1 bunch of chopped cilantro

1-2 serrano chillies with the seeds removed (if you like it mild to medium heat) minced

juice of one lemon

salt to taste (be generous)

Sometimes we also chop up an avocado to add to it. Serve with chips or put on your favorite tacos, fajitas or other Mexican dish!

Taco Lasagna

My good friend told me about this recipe. I still haven't gotten her actual recipe from her....hint hint, Rebekah! but here is my take on the idea. It turned out so delicious!

1 1/2 lbs ground turkey, beef, or shredded chicken
1 taco seasoning packet
12 corn tortillas

4 c frozen corn (defrosted)
4 c Mexican style shredded cheese
1-2 15 oz cans of beans (I used 1 can of black beans)
1 15 oz can Mexican style diced tomatoes or stewed tomatoes chopped
3 green onions chopped
1 4 oz can Ortega green chilies

Saute meat till cooked, drain and add seasoning packet mixed according to packet directions. Mix together tomatoes, beans, onion, and green chilies. Spray a 9x13 glass pan with non stick spray or olive oil. Lay 6 tortillas on the bottom in a flat layer. Spread with half of the seasoned meat and half of the bean mixture. Sprinkle on half of the corn and half of the cheese. Layer the remaining 6 tortillas and spread with remaining meat, bean mixture, corn, and cheese.


Bake at 400 degrees for approx. 20 min. You can also cook for longer at a lower temp. Serve with your choice of chopped cilantro, avocado, sour cream, salsa, chips...or as my kids like it, with Ranch dressing!

Variations~
~make it vegetarian by omitting the meat and adding extra beans (that's actually how Rebekah makes it)
~add your own favorite ingredients like salsa, olives, cilantro, etc. to the layers
~use flour tortillas instead of corn

Healthy Cookie

1 cup butter, melted

¾ cup honey

2 eggs

1 t. salt

1 t. cinnamon

1 t. baking soda

1 t. vanilla

½ cup buttermilk or milk

2 cups whole wheat pastry flour

2 cups whole rolled oats

1/2 cup raisins or chocolate chips

Mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk. Stir in flour and oats. Fold in raisins or chocolate chips. Scoop heaping tablespoons of dough onto a cookie sheet. Bake at 350 degrees for 15-20 minutes. Allow cookies to cool 3-4 minutes on cookie sheet before removing cookies to cool on a wire rack.

Variations~

~don't have buttermilk? Mix 1/2 cup milk with 1/2 tbsp lemon juice. Let sit for about 5 min. then use.

~omit raisins or chocolate chips.

~add 1 cup of chocolate chips to make it sweeter.

~butter a glass 9x13 pan and smooth batter into pan. Bake till center comes out clean. Once cooled, cut into bars.

~you can freeze the cookies or bars for easy snack on the go or breakfast on the go.

Fruit Oatmeal Bars

These make either a great brunch cake, a fabulous tea treat, an extra scrumptious granola bar, or a pretty healthy (pretend there isn't so much butter in it) dessert with ice cream. Talk about a versatile recipe!

It was requested that I put this recipe on here after I served it to a dear friend the other day! =0) So here ya go.....

3 c whole wheat pastry flour

3 c old fashioned oats

2 tsp baking powder

1 1/2 c packed brown sugar

3 sticks refrigerated butter, cut into pieces

2 10 ounce jars Smuckers Simply Fruit jam

Mix all ingredients except jam. I used a pastry cutter to cut the butter in and then used my hands to blend it together well till it was crumbly. You could also try putting it in your mixer and it would probably work well. Press one half of the mixture into a buttered 9x13 glass pan. Spread with a jam. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Cool completely (refrigerating works best), then cut into squares.

----------------------------------------

Variations~

-you can cut this recipe in half and make in an 8 in. square pan.

-try different jams...in the pictures we used strawberry but you can make them apricot, blueberry, or blackberry....they are all fabulous!

Parmesan Crusted Chicken

These seems to be a popular new dish in restaurants around here and I've greatly enjoyed them.

You can use either regular bread crumbs with your own season of say garlic and then a bag of grated Parmesan cheese or Italian style bread crumbs with Parmesan cheese. Dip the chicken breast in egg first and then the bread crumb Parmesan mixture and then bake like you would any other baked chicken recipe (@ 375 degrees for about 45 min. covered with foil). Take off the foil for the last 10 min. to make the top of the chicken crunchy.

The "when" of pastry flour

I recently learned how to know when to use whole wheat pastry flour and when to use regular ground whole wheat flour. Pastry flour is just flour that has been ground more fine. It does not work for recipes calling for yeast. You CAN use whole wheat pastry flour in any recipes calling for baking powder or baking soda as a rising agent. Hope that is helpful to some of you, cause it sure helped me out!

Prairie Chicken

I grew up on this dish which is my mom's version of chicken-n-dumplins. You can make it in a soup pot on the stove for fast results, in your crockpot for all day convenience or in a dutch oven over the campfire to feed a small army while camping in the woods. Which ever, it's one of my favorite comfort foods. Made with these whole wheat dumplings they are bit healthier than the original.

Here's the pot and dutch oven version: (to make in the crock pot just throw it all in there together and do the dumplings the last two hours of cooking)-the pictures will be of both crockpot and skillet.....


3 c diced chicken
1/2 c butter

Saute the above until browned in the bottom of skillet (about 5-10 min.)

2 c diced onion
2 c diced celery

Add to the pot and saute for about 3 min.

Sprinkle 1/2 c flour over all and stir. Then add 1 quart chicken broth or stock while stirring (to mix in the flour).

Bring to a boil.

Add 2 c diced carrots and 2 c diced potatoes. Stir and cover 10-15 min.

Make dumpling dough-
2 c whole wheat pastry flour
1 tbsp baking powder
1/2 tsp salt
1/4 c butter
3/4 c milk

Add salt and pepper to the chicken pot and stir well. Then drop spoonfuls of the dumpling dough on top. (Start in the center and work your way around. Oil the top of the lid (to prevent dumpling dough from sticking to the top of the dutch oven lid) and cover. If using a dutch oven, place just a few coals on top for the oven effect (about 3-4). Let cook 30 min. or until the dumplings are cooked through. If cooking on the stove top, the dumplings may be done much sooner. Keep stove top heat at a low simmer while cooking the dumplings.

Organic Produce Delivery

I'm thoroughly enjoying our organic produce deliveries! For those of you in our area, here's a snapshot.

Oatmeal Pear Crisp

Wonderful breakfast or healthy dessert....

3-4 peeled and sliced or halved pears
about 2 cups old fashioned oats
1 cup organic brown sugar
1/2 stick of butter sliced

Spray glass pan with olive oil. Lay pears at the bottom. Mix oats and brown sugar together. Spread over the pears. Layer sliced butter on top and bake at 375 degrees for about 30 or so minutes or until golden brown on top.

Serve for breakfast plain or with yogurt.
If serving for dessert, top with cool whip, whipped cream, ice cream or yogurt.