Monday: Chicken Parmesan – planned for last week, but a substitution moved it to this week.
1 jar marinara sauce
4 chicken breast halves
2/3 c. shredded mozzarella
1/4 c. bread crumbs
2 T. olive oil
Pour marinara sauce in bottom of ungreased 12 x 8 dish.
Place chicken over sauce.
In small bowl, mix cheeses, bread crumbs and oil. Sprinkle evenly over chicken.
Bake at 350 30-35 min.
Serve over noodles.
I also want to try this, which I saw on Facebook. Have you ever made it? Looks so good!
•1 large head of cauliflower
•2 cloves garlic, grated or minced
•2 large eggs, lightly beaten
•4 oz low fat mozzarella cheese
•1/2 teaspoon onion powder
•Preheat oven to 450 degrees.
•Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft
•Place the cauliflower into a food processor and blend until it’s a mashed potato texture
•In a medium bowl, stir together cauliflower, eggs,cheese, and seasonings
•Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick)
•Bake at 450 degrees for 20-25 minutes or until the top starts to brown
•Add additional cheese to the top and enjoy!
Tuesday: Calico Beans
TORTILLA SOUP (I double the recipe now to have enough)
16 oz. refried beans
14.5 oz. chicken broth
5 oz. chunk chicken (I usually just cook 1 chicken breast)
15.5 oz. black beans, rinsed
3/4 cup salsa
Combine all ingredients. Bring to a boil, then reduce heat and simmer 10 min.
Crumble a few tortilla chips in the bottom of each bowl.
Ladle soup over chips and sprinkle with cheddar cheese.
Happy Thanksgiving, everyone!