Chicken Parmesan is one of my husband’s favorite foods, but I don’t make it nearly enough. After scoring a major deal on hoagie rolls and trying to think of millions of ways to use them. I decided to whip up some chicken parmesan hoagies. Combining my love of sandwiches and my husbands love of chicken parm.
These sandwiches, although taking a little more time then your standard sandwich, came together pretty quickly. Making them a great weeknight dinner. Plus these are a crowd pleaser, who isn’t happy eating chicken parmesan on a soft hoagie roll.
Slice chicken breasts in half lengthwise, to yield two cutlets. Pound them until thin.
Spread breadcrumbs in a wide bowl. Lightly coat each piece of chicken with olive oil. Then dip in the breadcrumbs to coat both sides.
Bake 7-10 minutes. Switch oven to broil.
Split hoagie rolls, spread a thin layer of marinara on the bottom of each, place a piece of chicken on top, another thin layer of marinara, then mozzarella cheese. Broil sandwiches to melt cheese for 2-3 minutes until browned and bubbly.
To say we are obsessed with Thai food might be a mild understatement. I purchased a whole tub of Thai green curry paste to make a few dishes and now I am always on the hunt for recipes using green curry.
Some of our friends called to invite us out to dinner after I had already prepared these meatballs. Knowing they are kind of picky, my husband tricked them into eating at our house by telling them I made turkey meatballs for dinner. He knew if he told them Thai Green Curry Meatballs they wouldn’t come over.
But they did come over and enjoy them and my overcooked brown rice.
When making turkey meatballs or burgers I always use lean turkey breast. If you just buy regular ground turkey and check out the fat and calories you will see it’s not all that different from lean ground beef. So yes, ground turkey breast is usually significantly more money than regular ground turkey, but I think it’s worth it.
In a large bowl combine eggs, oats, and milk. Mix together thoroughly and let stand 5 minutes. Add turkey, ginger, curry, fish sauce, sugar, cilantro, salt, garlic, and onion. Mix to combine.
Shape meatballs (I use a 1½ tablespoon +cookie scoop) and working in batches brown 1-2 minutes per side in a large skillet with coconut oil. Remove to plate and brown the rest of the meatballs. Once they are all browned, add coconut milk and green curry paste, mixing well. Add meatballs back to skillet and simmer 10 minutes, flipping once, until they are cooked through. Stir in lime juice.
You guys, it is horrible, I live with a man who does not like spaghetti squash!
I love the stuff and want to make it all the time, but then I feel a little bit guilty feeding him the one food he really can not stand.
Oddly enough my husband is a big fan of every other kind of squash. I think it’s the fact that it’s trying to be spaghetti that throws him off. Actually I’m not a huge fan of it trying to be spaghetti either. I’ve tried it with marinara once, and it’s not for me. But I do enjoy it in a slightly sweet dish like this, with just a simple wine sauce.
When I was checking out the chicken sausage offerings at the store I found a new brand that I was unfamiliar with, Holmes Smokehouse, offered a Chicken Sausage with Apple and Gouda. They had me at gouda. I checked out the label and it was lower calorie than the other apple sausage on the shelf. Sold.
But the best part of this whole dish, just over 200 calories per serving. Perfect for a low cal, healthy, filling dinner.
Spaghetti Squash with Kale and Chicken Apple Sausage
1 tablespoon of olive oil, divided
1 spaghetti squash
salt and pepper
3 links precooked chicken sausage with apple, sliced thin
1 bunch of kale, rinsed, destemmed, and chopped
2 cloves garlic, chopped
1 cup chicken stock
½ cup dry white wine
¼ cup shredded Parmesan cheese
Preheat oven to 400 degrees. Cut squash in half and drizzle with 1 teaspoon olive oil. Bake for 45-60 mins until tender and shreds easily with a fork. Sprinkle with salt and pepper immediately after removing from oven. Shred with fork after allowing to cool for a few minutes.
In a large skillet heat 1 teaspoon of oil and saute chicken sausage until lightly browned. Remove and add an additional 1 teaspoon of oil if needed. Add garlic and kale and saute 2-3 minutes. Add chicken stock and wine and cook 6-8 minutes until kale is wilted. Add chicken sausage, Parmesan cheese, and spaghetti squash. Toss to combine.
In honor of National Sandwich Day that was sometime earlier this week. I have a delicious sandwich that I whipped up not to long ago on the grill.
Yes, I decided to grill a sandwich because I already had veggies on. Plus look at the beautiful grill marks I got on my sandwich. My panini maker sure can’t do that (but feel free to make this on your panini press or indoor grill.)
This is about as complicated as the recipes I have been making are. Sandwiches, salads and wraps are pretty much what we are living on at this point. Although we are very, very close to having a functioning kitchen again and I have a million ideas swimming around in my head for when we do.
In college we had panini day, which was pretty much the best day ever. Our chef would make turkey and cheese paninis with a magical cranberry mayo. We used to request extra cranberry mayo for dipping. It was so good. Although I’m about 99% sure he didn’t use lite mayo.
Finally I decided to try it on my own. I whipped up a small batch of cranberry mayo, which is ridiculously easy, and assembled a yummy, filling sandwich.
I’m going to let you in on a little secret… I don’t like Chicken Noodle Soup. I know it’s probably Un-American of me to announce, but I’ve just never been a fan. Add a Thai twist and lots of spice and I can get behind that kind of Chicken Noodle.
Since the kitchen renovation is still ongoing (but inching closer to completion everyday) I am cooking up easy recipes with minimal cleanup that are still delicious. I’m working with the range and a large wooden cutting board. And that’s it.
I wanted to lighten the typical Chicken Noodle and that is accomplished with the use of bean noodles, found in the Ethnic/Asian aisle. The whole bag I picked up was only 280 calories and made for 6 servings with this soup. Add in lots of fresh veggies and use homemade stock to control the sodium and you are looking at a pretty healthy, nutrient rich soup.
The jalapeno adds quite a kick, leave in the seeds and membrane if you like it hot or discard them for a milder flavor. Use only half a jalapeno for just a little heat.
I couldn’t have made this soup at a better time, just yesterday we experienced our first taste of fall down here in Florida. I enjoyed this leftover soup out on the patio for lunch.
Happy Friday, we are ending the week on a spicy note (and more disposable plates). I’ll just pretend that I planned the purple plate for some contrast.
Both the husband and I were pleasantly surprised by this dish. We were kind of iffy going into it. Not knowing how it would turn out. It was spicy with great depth of flavor. It is a very vegetable heavy dish with a little bit of chicken thrown in there for the carnivores.
Dishes like this are a great way to cut down your meat consumption. Load that bag full with all your favorite veggies and then just one chicken breast for 4 people.
In the recipe below I recommend only using green bell peppers because they held up much better than the other peppers.
Add all ingredients to a large ziploc bag, except peas and cilantro. Freeze until ready to use.
Let thaw in fridge overnight before cooking. Dump contents of bag into crockpot and cook 5-6 hours on low. Add cilantro and peas 10 minutes before serving. Stir to combine. Remove lemongrass pieces before eating.
This past week we packed up everything in our house and kitchen. Movers came yesterday to move it all to storage while we have our floors refinished. We took the opportunity to escape to my in laws house in the Georgia mountains. We can’t wait to get back and see our shiny new floors, but one thing we won’t be heading back to is a kitchen.
Before starting the floors we removed the kitchen cabinets since we would be changing the floor plan of the kitchen. We plan on installing new IKEA cabinets, keeping the appliances, and we still haven’t decided on whether we will be going with granite counters or the high definition laminate. I’m just thrilled to not have a 45 year old kitchen anymore.
Hopefully in a few weeks I will be able to share a finished product, but until then we will be eating a lot of takeout and there probably won’t be to many recipes around these parts
Today I have one of the last meals I made in the old kitchen, a Lightened Chicken and Broccoli Alfredo. I’ve never really been one for alfredo, maybe it’s the massive amount of butter and cream. I would always pick a tomato sauce over a white sauce. But I decided to give this recipe a try for a change of pace.
I liked it this dish for the lightness, unlike the traditional alfredo where you don’t want to eat for weeks. Adding a lot of broccoli fills you up so you don’t need as much pasta
Combine olive oil, lemon juice, 1 teaspoon lemon zest, and a pinch of salt and pepper in a large ziploc bag add chicken and marinate 30 minutes.
Melt butter in skillet. Saute garlic and 1 teaspoon lemon zest over medium heat for 2 minutes. Add flour and stir. Cook until lightly browned. Whisk in milk and pinch of salt. Cook, whisking constantly until it begins to thicken. Add cream cheese and parmesan cheese and whisk until melted.
Grill chicken over medium heat for 3-4 minutes per side, depending on thickness (more for larger chicken breasts).
Bring a pot of water to a boil. Add fettuccine and cook according to package directions. Add broccoli in the last minute to cook. Drain the pasta and broccoli, but reserve about 1 cup of pasta water.
Add sauce to pasta and broccoli, add ½ cup of water and toss to combine. Add more water as needed.
Slice chicken breasts. Top each bowl with sliced chicken and parsley.
My eyes are burning as I write this, I spent the last 6 hours adding every ingredients, of every recipe to the “Browse by Ingredients” page. I’m hoping it will help make the site easier to scan through old recipes.
I have also updated the search bar to a much more accurate search that will return the results you are looking for rather than wading through pages and pages of useless results.
It’s all starting to come together!
We recently hosted a church dinner for about 10 other people and I had the wild idea to make paella. Now I had never made paella before but a few weeks prior I purchases a paella pan on sale at HomeGoods. When I was coming up with the menu for our dinner I wanted to stick to a Spanish theme, the other couples brought a Spanish salad, olive and cheese plate, and dessert. Paella ended up being a great thing to make because it easily feeds a crowd. In fact my husband is still eating frozen leftovers.
Since I had never made it I started experimenting a few nights before and this shrimp and chicken paella was the results of my experimentation.
I ended up making two paellas for our dinner because some people weren’t to thrilled with the idea of just seafood. Chicken and chorizo in one and mussels, clams, shrimp, chicken and chorizo in the other. Paella makes for a fairly frugal meal for a crowd, it’s mainly rice. And seafood is pretty cheap. Mussels can be found around $1.99-$3.99 per pound, shrimp can be bought on sale for decent prices, throw some chicken in for more cheap protein and a little bit of chorizo for flavor.
This is not my paella pan, only my cast iron skillet. The paella pan is huge!
For our dinner I got all of the prep work done and started cooking the paellas out over the grill flame about 20 minutes before everyone was supposed to arrive. They simmered while we enjoyed our appetizers and I got to enjoy a stress free evening with dinner already completed before anyone arrived.
Combine parsley, lemon juice, ½ tablespoon olive oil, and 1 garlic clove in a small bowl and set aside.
In a saucepan combine water, chicken stock and saffron threads and bring to a low simmer.
Heat ½ tablespoons of olive oil over medium high heat in paella pan or cast iron skillet. Add chicken and saute for 2 minutes. Remove to a plate, add chorizo and cook 1 minutes, remove to the plate. Then add shrimp and cook for 1 minutes and remove to the plate. The meats will finish cooking with the rice.
Reduce heat to medium low, add onion and pepper. Saute and cook 5-7 minutes until softened. Add tomatoes, paprika and 2 cloves of garlic. Cook 2-3 minutes. Add rice, stir to coat with oils and cook 1 minute. Add parsley mixture, broth, chicken, chorizo, and peas. Allow to cook undisturbed for 15-20 minutes until water is almost evaporated. Nest shrimp into rice and cook 5 minutes.
Remove from heat and let sit, covered with a towel for 5 minutes.
Is there anything more comforting than a warm bowl of soup? I had a little bit of a sore throat and head cold recently and all I wanted was spicy, hot soup to ease my pain.
Now don’t be scared off, this soup isn’t very spicy on it’s own, but if you have had dinner with me you know I had extra hot sauce to almost everything. If you are worried about the heat leave out one of the jalapenos.
I got the idea to add avocado from BJ’s Restaurant. Now their chicken tortilla soup is really good! I would love to get that recipe, but until then I will be sticking to this one. A small amount of grated cheese, homemade tortilla strips, and warm avocado on top, mmmm….
In a stock pot heat 2 tablespoons vegetable oil, add onion and cook for 2 minutes. Add garlic and jalapenos and cook for an additional minute.
Pour in the chicken stock, tomatoes and juice, and corn and bring to a boil. Lower to a simmer and add the chicken breasts. Let chicken cook for 25-30 minutes. Remove to a bowl and shred with two forks.
Add lime juice and cilantro to soup. Return shredded chicken. Let simmer 5-10 minutes while you fry up the tortilla strips.
Heat 2 tablespoons oil in a small skillet. Add tortilla strips, working in two batches and lightly fry until crispy. Remove to paper towel lined plate to drain.
Scoop soup into bowl, top with a small amount of shredded cheese, a few slices of avocado, and some tortilla strips.
I whipped up these tacos on a whim one day to boost a little extra flavor into our grilled chicken tacos. The marinade is easy to put together and best yet I usually have all the ingredients on hand. The flavor isn’t overwhelming, but chicken always tastes better marinated in citrus I think.
Tacos make both the husband and I happy. Grilled tacos make me especially happy because I don’t have to cook!
Now as I sit here after dinner writing this post I’m hungry all over again. Guess what, I’m craving tacos.