It’s been a super busy week! My daughter, the one who had a fever over the weekend and kept me up all night for a couple days is teething through 4 molars. Can we say happy day? I made a bunch of pancakes and froze them to take out so she can have at it whenever her gums hurt, so far so good, but hopefully the pain stops for her soon enough, my ear drums are taking a beating when she lets out a scream!
Been planning a birthday party again as well, my daughter will be five tomorrow so busy planning and all other sorts of things this week. The sandwich and easy dinners continues around here for quick but yummy meals. Summer in general brings the need for easy dinners though, it’s hot, who wants to slave over a hot stove for hours at a time? Or better yet who wants to heat up the oven to heat the house up hotter than it is outside? Not me, that’s for sure. Here’s an easy healthy meal for you, and it’s quick, though you do have to use the oven. If you use the thin cut chicken breasts though it cuts the time nearly in half!
1/4 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh basil
1 egg white
2 boneless skinless chicken breast halves (6 ounces each)
Hot cooked pasta, optional (in the last minute of boiling I threw in some garden fresh zucchini)
Directions for chicken-
In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat egg white until foamy. Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear.
The sauce I used was from a meatless spaghetti which was canned for later use, it’s chunky when you make it but since one of my kids picks sauces apart if it has chunks I pureed this till it was smooth. Add seasonings to your taste, as when ever I make this I always try something a little different to find some new tastes.
2 cups chopped fresh tomatoes
1 cup sliced fresh mushrooms
1 cup diced green pepper
1/2 cup shredded carrot
1/4 cup diced red onion
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
Grated Parmesan cheese, optional
In a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender. Add tomato sauce; heat through. Serve over chicken and pasta.
I did this chicken with half thin chicken breasts as well as thighs, it turned out wonderful. What’s even better was having left overs for the next day. I made some Chicken Parmesan sandwiches!