Baked Chicken Parmesan Recipe

Baked Chicken Parmesan Recipe

Ingredients:  

• 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
• 3/4 cup seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted (or olive oil)
• 3/4 cup reduced fat mozzarella cheese 
• 1 cup marinara or Filetto di Pomodoro
• cooking spray

Directions: 

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 oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.  

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. 

Bake 5 more minutes or until cheese is melted.

Melt In Your Mouth Baked Chicken Recipe

Melt In Your Mouth Baked Chicken Recipe

Ingredients

• 3-4 frozen chicken breasts
• 1 cup plain greek yogurt
• 1/2 cup freshly grated parmesan cheese
• 1 tsp garlic salt
• 1/2 tsp Mrs. Dash, any flavor
• 1/2 tsp ground black pepper
• 1 tsp garlic powder
• 2 tsp red chili flakes
• pinch of cayenne pepper

Directions

1. Mix all of the ingredients (except the chicken) together in a small mixing bowl.
2. Evenly coat the chicken with the mixture on both sides.
3. Wrap each breast in foil and bake at 400 degrees for 45 minutes.

Parmesan Pesto Halibut Recipe

Parmesan Pesto Halibut Recipe

1/2 cup panko bread crumbs (I used whole wheat panko, which is why mine looks sortof dark)
1/4 cup grated Parmesan cheese
salt and pepper
zest and juice of one lemon
1/4 cup basil pesto (homemade or prepared)
4 4-oz halibut fillets
cooking spray

1. Preheat oven to 450 and line baking sheet with foil. Spray foil with nonstick cooking spray.

2. Meanwhile, combine panko and Parmesan cheese in small bowl.  In another small bowl, stir lemon zest into basil pesto.
3. Arrange halibut fillets in single layer on baking sheet, patting dry with a paper towel. Season with salt and pepper, and spread about 1 tbsp pesto over each piece of fish. Press the Parmesan-panko mixture over pesto.
4. Cook fish until tops turn golden-brown and the fish flakes easily with a fork, about 10 to 12 minutes.  Squeeze lemon juice over fish and serve immediately.

Weight Watchers Parmesan Chicken Recipe

Weight Watchers Parmesan Chicken Recipe

Ingredients:

1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts

Directions:

1 - Preheat oven to 400 degrees.
2 - In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
3 - Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
4 - Arrange on nonstick baking sheet.
5 – Bake until chicken is cooked through, 20-25 minutes.

Chicken Parm Meatballs Recipe

Ingredients:

• 1 1/4 pounds minced chicken
• 2 tablespoons onion, chopped
• 1/2 cup Parmesan
• 1/2 cup breadcrumbs
• zest of 1/2 lemon
• 1 tablespoon parsley, chopped
• 1 minced  clove garlic
• 1 tsp fennel seeds
• 1 egg, whisked
• salt & pepper to taste
• 1 14-oz  canned pizza sauce
• 3 tablespoons olive oil
• 4 oz fresh mozzarella

Directions:

1. Preheat oven to 400 degrees with the wrack near the top.
2. Throw in all the ingredients – except for the last 3 – into a bowl, and mix well.
3. Make large balls with your hands, and arrange them on a foil sheet
4. Open the canned pizza sauce, and in bowl, mix 1 spoon of the sauce and 3 tsps olive oil.
5. Use a brush to rub the mixture on the meatballs.
6. Put in the oven and bake for 15 mins.
7. When ready, take out from the oven and add some pizza sauce to the meatballs.
8. Slice the cheese and place a slice on each meatball.
9. Turn heat on to highest, and insert the meatballs again for 3 to 5 mins for the cheese to toast.
10. Empty out can of sauce into a pot/pan and heat up.
11. Remove meatballs from oven and drop the heated sauce as the final touch before serving.
12. Throw into a bowl the following for a recommended, accompanying salad.

Chopped up shallots and Tuscan kale

Parmesan, olive oil, salt & pepper.

Roasted Basil Butter Parmesan Shrimp Recipe

Roasted Basil Butter Parmesan Shrimp Recipe

ingredients:

6 tablespoons unsalted butter, at room temperature

3 tablespoons fresh chopped basil

2 pounds raw, peeled and deveined shrimp

1 1/4 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

1/4 cup freshly grated parmesan

additional fresh basil and cilantro for sprinkling

directions:

Preheat oven to 425 degrees F.

Combine butter, basil and 1/4 teaspoon salt together in a small bowl, mixing to combine. Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden.

Add shrimp to a large baking dish. Cover in salt, pepper and olive oil, tossing to coat. Roast for 10-12 minutes (or longer or shorter for the size of your shrimp, I actually roasted mine for 15 minutes because they were super jumbo. Just keep an eye on them and the minute they are pink, remove from the oven.) then remove and slice basil butter over top. Cover in parmesan and another sprinkling of herbs, then serve immediately.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

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Tilapia Parmesan

• 2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
• 2 tablespoons lemon juice
• 1/2 cup grated parmesan cheese
• 4 tablespoons butter, room temperature
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped green onions
• 1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
• 1/4 teaspoon dried basil
• black pepper
• 1 dash hot pepper sauce
• 
  

Directions:

1. 1
   Preheat oven to 350 degrees.
2. 2
   In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
3. 3
   Do not stack fillets.
4. 4
   Brush top with juice.
5. 5
   In bowl combine cheese, butter, mayonnaise, onions and seasonings.
6. 6
   Mix well with fork.
7. 7
   Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
8. 8
   Spread with cheese mixture and bake until golden brown, about 5 minutes.
9. 9
   Baking time will depend on the thickness of the fish you use.
10. 10
    Watch fish closely so that it does not overcook.
11. 11
    Makes 4 servings.
12. 12
    Note: This fish can also be made in a broiler.
13. 13
    Broil 3 to 4 minutes or until almost done.
14. 14
    Add cheese and broil another 2 to 3 minutes or until browned.

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Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan

1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
2 links (about 8 oz.) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
1/2 tsp. ground fennel
1/2 tsp. dried Greek or Turkish oregano
1/2 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese

Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)

Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)

Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.

Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.

Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.

You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.

Angel Hair Pasta In Garlic Sauce

• 1 (16 ounce) package capellini (angel hair pasta)
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, finely chopped
• 1/2 cup freshly grated parmesan cheese
• fresh ground pepper

Directions:

1. 1
   Cook pasta as directed on package.
2. 2
   Meanwhile, heat oil in a skillet over medium high heat.
3. 3
   Saute parsley and garlic in oil.
4. 4
   Drain pasta well and mix with garlic mixture; top with cheese.
5. 5
   Serve with pepper.

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