Friday, January 21, 2011

Friday Foodday

Hey lovebugs! It's Friday Foodday and have I got some great recipes for you this week!
Wanna get in on the love? Send me your recipe and I would love to feature it!

Chicken Parm

2 tsp Olive Oil
1/2 cup White Onion

1 medium raw Green-bell Pepper
3 cloves Garlic Clove
2 tsp Oregano, Dried
28 oz Organic Crushed Tomato With Basil
1 tbsp Organic Tomato Paste
1/2 cup Panko Crumbs
1 tbsp Reduced Fat Parmesan Cheese  
1/2 tsp Thyme, Dried
1 2/5 g Sea Salt
1/4 tsp Black Pepper
16 oz Chicken Breast
1 tbsp Dijon Mustard Note : I do not like Mustard, so I use egg!
1/2 cup mozzarella cheese, part-skim, shredded
2 1/2 oz Organic Whole Wheat Penne
1/4 cup Basil, Fresh

1. Preheat oven to 400. Coat a large baking sheet with cooking spray.

2. Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and saute 3 to 5 minutes, until vegetables are soft. Add 1 tsp oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low, partially cover and simmer 20 to 30 minutes.

3. Meanwhile, in a shallow dish, combine panko, Parmesan, remaining 1 tsp oregano, thyme, salt and black pepper. Mix with a fork to combine. Brush both sides of each chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat both sides. Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray. Bake 20 minutes.

4. Top each chicken breast with 2 to 3 Tbsp tomato sauce and 2 Tbsp mozzarella. Return chicken to oven and bake 10 minutes more, until crust is golden brown and cheese is melted and bubbly.

5. Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing both with basil.

Shrimp and Asparagus Stir Fry

1 tablespoon toasted sesame oil
1 medium Vidalia onion, sliced thin
1 large bunch asparagus, trimmed and cut on the diagonal into 1-inch pieces
1 pound large shrimp, peeled and deveined
Salt and pepper
2/3 cup sugar-free teriyaki sauce
1/2 cup chopped fresh basil

Heat a large nonstick saute pan over high heat. When the pan is hot, add the sesame oil.  Add the onion and asparagus, and sitr-fry until the vegetables are almost tender, about 6 minutes.  Season the shrimp with salt and pepper to taste, and add them to the pan.  Cook for about 3 minutes, stirring often.  Add the stir-fry sauce.  When the shrimp are cooked through and the sauce is hot (after about 2 minutes), stir in the basil.  Season with salt and pepper to taste, if desired, serve.

3 zucchini (1 lb.)
1/4 cup  KRAFT Grated Parmesan Cheese
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
1   egg
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2 tsp.  lemon zest
1 small garlic clove, minced (about 1/2 tsp.)

HEAT oven to 450ºF.
TRIM zucchini. Cut crosswise in half, then cut each piece into 1/4-inch matchlike sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
BAKE 12 to 13 min. or until golden brown, turning after 7 min. Meanwhile, mix remaining ingredients.

Hope you all enjoyed!!
Be fabulous today!


                                1. Great recipes! They all look good! Those zucchini fries are calling my name!!! Yummmy!!!

                                2. The zucchini fries look interesting! I like trying new things--I dont really care for chicken parm because of the cheese and red sauce. It makes me sick!

                                3. Hey didn't know if you realized but we nominated you for a stylish blogger award!



                                Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.