Spinach Chicken Parmesan

Breading
1/4c flour (gf)
salt
pepper (I used white pepper)
1/4c Parmesan cheese

I warmed my cast iron fryer pan with oil.
I breaded the chicken and fried it.
I fried some extra mixture
and added spinach
OMG sooooooooooooooooooooooooooooooooooo good
next time I am making black beans

corn chowder

Ingredients
1/2 cup chopped onion6 fresh medium ears of corn or 3 cups frozen whole kernel corn, thawed 1/2 cup chopped celery1 tablespoon cooking oil1 14-1/2-ounce can chicken broth 1 cup cubed, peeled potato1 cup milk4 teaspoons all-purpose flour1/8 teaspoon pepperDash ground red pepper1/2 cup diced, fully cooked ham1/2 cup shredded sharp cheddar cheese (2 ounces) 2 tablespoons snipped fresh parsley
Directions
1 If using fresh corn, use a sharp knife to cut off just the kernel tips, then scrape the cobs with the dull edge of the knife. (You should have 3 cups corn.)
2 Place 1-3/4 cups corn in a food processor bowl. Cover and process until smooth; set aside.
3 In a large saucepan cook onion and celery in hot oil until onion is tender but not brown. Stir in chicken broth and potato. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Stir in the corn puree and the remaining corn. Cook, uncovered, about 10 minutes more or until potato and corn are tender, stirring occasionally.
4 In a small bowl combine milk, flour, pepper, and ground red pepper; stir into corn mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in ham and cheese; cook and stir until cheese melts and soup is heated through. Garnish with parsley. Makes 5 servings.

Nutrition Facts
Calories 274, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 23 mg, Sodium 571 mg, Carbohydrate 36 g, Protein 14 g.
Percent Daily Values are based on a 2,000 calorie diet

Buffalo Chicken Lasagna Recipe

Buffalo Chicken Lasagna Recipe
Adapted from Prevention RD

12 lasagna noodles, uncooked
1 1/2 lbs. boneless skinless chicken breast
1 large onion, diced
3 cups spaghetti sauce
1 cup Franks buffalo wing sauce
1/2 cup mozzarella cheese
1 1/2 cups water
15 oz. ricotta cheese, low fat
1/2 cup egg substitute (or 2 eggs)
6 slices pepperjack cheese
Cook chicken in pan on medium high heat with 1/2 cup of Franks hot sauce. Cook until shreddable. You will need to add some water so it won't stick. Shred chicken. Add onion to pan and cook for a few minutes to soften. Add shredded chicken and the other 1/2 cup Franks hot sauce. Stir and heat for a few minutes. Add spaghetti sauce and water and stir.

In another bowl, combine ricotta and egg together.

Spread 1 cup of sauce on the bottom of pan. Arrange 4 noodles over the sauce. Spread more of the sauce, then a layer of ricotta, 1/4 cup mozzarella cheese. Add another layer of sauce, noodles, ricotta, and mozzerella, noodles and ending with the sauce.

Total calories = 4300
8 servings = 538 calories per serving

tomato chicken

INGREDIENTS
2 plum tomatoes, cored
8 ounces boneless, skinless chicken breast, trimmed of fat
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons canola oil, divided
1/2 cup finely chopped white onion
1 clove garlic, minced
1 small jalapeño pepper, seeded and minced
2 teaspoons lime juice, plus lime wedges for garnish
2 teaspoons chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated (see Tip)
MORE HEALTHY RECIPE IDEAS
Cheese Recipes for Strong Bones
Slimming Vegetarian Dinners
5-Ingredient Chicken Recipes & 5-Ingredient Turkey Recipes
Healthy Low-Cholesterol Recipes
Heart Healthy Dinners
YOU MIGHT ALSO LIKE
Charred Tomato & Chicken Tacos
Spicy Chicken Tacos
Chicken, Charred Tomato & Broccoli Salad
Vegetarian Taco Salad
Taco Salad
PREPARATION
Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
TIPS & NOTES
Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
NUTRITION
Per serving: 297 calories; 9 g fat ( 1 g sat , 4 g mono ); 63 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 27 g protein; 2 g fiber; 415 mg sodium; 463 mg potassium.

Nutrition Bonus: Selenium & Vitamin C (30% daily value), Vitamin A (20% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 3 very lean meat, 1 fat

pan apple pancakes

There are few things more evocative of cool weather than the smell of maple syrup and pancakes. Try this apple variation to make some warm memories.

3 eggs

1/2 cup milk

1/2 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon vanilla

2 tablespoons butter

3 medium apples, peeled, cored, and sliced

1/4 cup brown sugar

Powdered sugar for dusting

Maple syrup

Combine the eggs, milk, flour, granulated sugar, and vanilla in a blender. Blend until smooth, and set aside.

Melt the butter in a nonstick skillet that can later be placed in the oven. Then add the sliced apples and the brown sugar. Cook, stirring occasionally, for about ten minutes or until the apples begin to turn a golden brown. Remove pan from heat.

Pour the blended mixture over the apples in the pan, and move the pan to the oven at 425°F. Bake for 16 to 18 minutes or until the batter is browned and slightly raised. Once you remove the pan from the oven, dust with powdered sugar. Cut into wedges and serve with maple syrup.

CP Cake

Chocolate Applesauce Cake
Fix-It and Enjoy-It Potluck Heaven

Makes 20-24 servings
Prep Time: 20 minutes
Cooking/Baking Time: 40 minutes

Ingredients:
1½ cups sugar
½ cup oil
2 eggs
2 cups applesauce
2 cups flour
1½ tsp. baking soda
½ tsp. cinnamon
2 Tbsp. cocoa

Topping:
3 Tbsp. sugar
1 cup chocolate chips
½ cup chopped nuts, optional

1. In a medium mixing bowl, combine 1½ cups sugar, oil, eggs, and applesauce. Mix well.
2. Add flour, baking soda, cinnamon, and cocoa. Stir to mix.
3. Pour batter into greased 9 x 13 pan.
4. Mix 3 Tbsp. sugar, chocolate chips and optional nuts. Sprinkle mixture over batter.
5. Bake at 350° for 40 minutes or until toothpick inserted in cake comes out clean.

brownies plus!

Decadence -- ridiculous decadence -- ahead, people! In one little dessert, we've got the rich taste of fudge brownies, we've got the warm and comforting flavor of chocolate chip cookies, and then we've got the crunch and vanilla cream of a yummy Oreo sandwich cookie to end the whole dirty shebang.

We're talking Chocolate Chip Cookie & Oreo Fudge Brownie Bars, guys. And I challenge you to find a treat more delicious.







Chocolate Chip Cookie & Oreo Fudge Brownie Bars from Bang Style

Ingredients:

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping (optional)
Instructions:

1. Preheat oven to 350 degrees.

2. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda, and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.

3. Spread the cookie dough in the bottom of a 9X13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos.

4. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix.

5. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees for 45-55 minutes.