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CHICKEN PAN FRIED IN AVOCADO OIL TOPPED WITH PESTO AND SERVED OVER A SALAD WITH STRAWBERRIES

BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT
CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA’S GF)
AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN.  LAY ON A RACK UNTIL READY TO
SERVE.



PESTO: In a food
processor, chop 
2 cups basil and 6 garlic cloves. 
 Stream in 3/4c. olive
oil. 
Add 1c. parmesan cheese and 2 ounces pine nuts. 
ADD 1 TSP SALT
AND SOME FRESH PEPPER!



MAKE A SALAD WITH YOUR FAVORITE GREENS, STRAWBERRIES, CASHEWS, PARMESAN CHEESE AND WE USED ANNIE’S HONEY MUSTARD DRESSING! TOP WITH YOUR CHICKEN CUTLETS AND A DOLLOP OF PESTO!

LASAGNA ROLLS (with spinach… shh!)

 I love trying (easy) new recipes! What caught my eye about this lasagna is how simple it is (and it provided a big ol’ dose of spinach for my picky kiddos!). A handful of ingredients, and no meat is necessary! I made it for Sunday dinner the other week, and it was a hit. Definitely adding these to my repertoire:) Thanks for the inspiration, Pinterest! 

Spinach Lasagna Rolls
(Original recipe found here.)
9 lasagna noodles, cooked according to package (I salted this water generously- I think it enhances the flavor)
1 (10 oz.) package frozen chopped spinach, thawed and drained
1 (15 oz.) container ricotta cheese (I used light)
1/2 c. grated Parmesan cheese
1 egg
1/2 tsp. minced garlic
1/2 tsp. dried Italian seasonings
salt and pepper
32 oz. tomato sauce (I used spaghetti sauce)
9 tbsp. shredded mozzarella cheese
1 chicken breast, cooked (optional)
Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken (optional), and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with a sprinkle of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.
 

Parmesan Zucchini Crisps

These baked organic Parmesan zucchini crisps are crispy on the outside, and soft on the inside. I was browsing the Food Network website after I got home from work tonight and saw this baked zucchini crisp recipe from Ellie Krieger. I was so excited that I had all of the ingredients ready to go! They tasted just as delicious as they looked in the picture, so I had to share the recipe with you. You can make them lower in calories by only dipping one side in the bread crumb mixture. Although zucchini is technically a summer squash, we can buy them year round at the grocery store. I cannot believe Fall is here already! The first time I realized summer was coming to an end was during all of the back-to-school sales and commercials, but lately I have been seeing Halloween stuff already set up in the stores! And the PSL (pumpkin spice latte) already back at Starbucks a few weeks ago?! Time is just going by way too fast for me these days.

I am halfway through my pharmacy operations rotation, and bracing myself for what everyone says is the hardest rotation next – general medicine. I have been trying to get myself to study old material for the past few weeks, but every night I haven’t felt like studying. One of these nights I need to just grab a coffee and do it! Lately I have been feeling a little burnt out and needing a break from pharmacy school, but I keep reminding myself that it will be over in 6 months and I can finally be done with school and move on with my life. One of the hardest things is not knowing what lies ahead, but it is also exciting to not know what the future holds for me.

Parmesan Zucchini Crisps
 
Save Print
Prep time
10 mins
Cook time
25 mins
Total
35 mins
 
Type: Side
Serves: 2
Ingredients
  • 2 medium zucchini
  • 1-2 tbsp olive oil
  • ⅓ cup Italian bread crumbs
  • ¼ cup freshly grated Parmesan cheese
  • Cayenne pepper, to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. Slice zucchini into ¼ inch thick slices and add to a mixing bowl.
  3. Drizzle olive oil over the zucchini and toss well.
  4. Add bread crumbs and cheese to a separate plate and mix together.
  5. Press each zucchini slice into the bread crumb mixture on each side, and place on a greased baking sheet.
  6. Grate extra Parmesan cheese over the top, and sprinkle a little cayenne pepper (careful not to make them too spicy!).
  7. Bake for 20-25 minutes, until golden brown.
  8. Serve immediately.
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Recipe adapted from Food Network: Zucchini Parmesan Crisps by Ellie Krieger, 2008