The Anti-Chicken Fingers Movement ~ Eggplant Lasagna

This sounded completely disgusting to me, but it was actually totally delish! I added cooked chicken because I knew my husband would complain if there wasn't any meat...however this is a great meal for vegetarians as well!

  Ingredients:

• 2 Beaten Eggs
• 1/4 Cup Milk
• Garlic & Onion Powder
• Salt & Pepper
• 1 Lg Eggplant peeled & sliced into 1/2 inch thick slices
• 1/2 cup dry bread crumbs
• 4 Tbl or more of Olive Oil
• 1 Jar Spaghetti Sauce
• 2 Cups Shredded Mozzarella
• 2.5 Cups Swiss Cheese
• 1/4 Cup Shredded Parm Cheese
• 1/4 Cup Romano Cheese
• Cooked Chicken pieces/chunks if desired 
• Fresh Basil if desired

Directions:

Heat oven to 350 degrees.  In med bowl, mix together eggs, milk, garlic powder, onion powder, salt and pepper (seasonings to taste). In a sep medium bowl, put breadcrumbs.  Heat olive oil in skillet.  Dip eggplant in egg mixture on both sides, then in bread crumbs.  Fry slices in olive oil until browned on both sides.  Drain oil on paper towel.  Cover bottom of 13 x 9 inch pan lightly with pasta sauce.  use 1/2 of eggplant slices, then layer cheeses, the repeat (if you are using cooked chicken, layer as well).  Bake 30-45 minutes until cooked through. Sprinkle with Fresh Basil if desired.  Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Movement ~ Tomato & Pasta al Forno

I always love pasta, no matter what kind.  I try to mix up spaghetti dishes, spaghetti pie, pasta pizza, etc.  This   is a new one I tried, and the family loved.  Callie asked to take it to school the next day for lunch, which is huge since she demands the same sandwich, day in and day out.  

Ingredients:

2-TBL extra virgin olive oil

2-cloves garlic, crushed

1-pd lean ground beef

2-14 oz cans of diced italian tomatoes (or regular)

1-tsp dried oregano

1-lb whole wheat pasta (tubes)

8-oz mozz cheese, cubed

2/3 cup fresh parmesan

Direction, heat oil in skillet. Brown ground beef & garlic.  Add oregano and tomatoes, simmer - stirring occasionally until thickened.  Meanwhile cook pasta.  Toss pasta w/sauce.  Place 1/2 of pasta mixture in oiled 9X13 inch pan. Cover with 1/2 the parmesan, then 1/2 the mozzarella.  Layer the same way again, then bake at 400 degrees for 15 minutes.

Serve with salad and your bread of choice!  Happy Eating Friends ~ Trina

The Anti-Chicken Fingers Movement ~ Alfredo with Grilled Chicken

Callie and I went to visit my brother, sister-in-law and niece Aubrey this weekend.  He cooked all weekend, which of course, I totally can appreciate & enjoy.  This meal was amazing...he loves cooking and it totally comes out in his food.  He doesn't skimp on fat, so I noted where I would make changes (he actually uses the jar alfredo sauce and loves it).  I will definitely make this meal again!  



Ingredients

• 1/2 cup smart balance butter

• 1 (8 ounce) package light cream cheese

• 2 teaspoons garlic powder

• 2 cups 1% milk

• 6 ounces grated Parmesan cheese

• 1/8 teaspoon ground black pepper

• 1/2 package of bacon (I would substitute turkey but I have to admit, the real stuff tasted yummy in this!)

• 1 Lg Speer Broccoli, chopped

• 1 pkg of fettucine noodles (I would substitute wheat)

• 1/2 Onion Chopped

• 2-Lg Chicken Breasts

• 1-Pkg Grill Mates Tomato Garlic & Basil marinade

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• Garlic Bread (I would substitute whole wheat) & Salad

Directions

1. Marinate chicken according to package directions. Cook bacon according to package directions, then add onion & cook.  Remove bacon & onion, putting in a separate bowl.  Add butter to saucepan & melt over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper, then add bacon & onion back to mixture. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.  In separate pot boil water according to pasta package directions, add broccoli the last two minutes of the boil. Grill chicken on outdoor grill, continuing to baste while cooking.  Slice up after cooked.  Drain noodles/broccoli and mix with sauce.  Serve with the chicken, warm bread & salad.  Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Movement ~Pasta with Prosciutto-Sage Cream Sauce

Delicious, I served with Talapia- but use any white meat of your liking.

• 2 Tablespoons Butter (I use smart balance)
• 6 cups Cooked Short Pasta - Whatever Kind You Like, Or Enough For 4 Servings (wouldn't suggest whole wheat)
• 2 Tablespoons Sliced Fresh Sage
• 6 slices Deli Prosciutto (thinly Sliced), Cut Crosswise Into Thin Strips
• 2 cloves Minced Garlic (fresh garlic preferable)
• ¼ cups Toasted Pine Nuts (you can not use these if you don't like nuts)
• ½ cups Cream (I used light)
• ½ cups Reserved Pasta Cooking Water (remove The Water Right Before You Drain The Pasta When The Water Has The Most Starch)
• Salt And Pepper
• Parmesan Cheese For Serving
• Lemon Wedges For Serving
• Cooked chicken or fish, or any white meat of your liking.  I served with fried talapia fish, in olive oil with lemon pepper seasoning.  If chicken, I would suggest rosemary, garlic, salt and pepper, and a bit of olive oil.

The Anti-Chicken Fingers Movement~ Healthy Chicken Parmesan

Fresh back from Mexican paradise, it's time to get back in the healthy swing of cooking.  I did enjoy eating most everything I tried in Cozumel, but I often cringed at all the grease and fat in everything.  I've trained my body to eat foods that will serve as fuel, rather than just store fat and pretty much not do a darn thing for me.  Luckily, we didn't do a ton of high intensity workouts so laying on the beach worked for the food fare we indulged in.

I stole this recipe from a friend that also loves this meal-remade from the original high-calorie dish to be lighter and just as delish.  It's my husband's favorite meal I incorporate with pasta, and usually the kids ask for two helpings.


Ingredients
8 ounces whole-wheat spaghetti
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon olive oil
4 large tomatoes, chopped
1/2 teaspoon sugar
Dash salt
Dash black pepper
1/4 cup fresh basil, chopped
1 pound skinless, boneless chicken breast halves
1/3 cup whole-wheat bread crumbs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic
1 egg white, beaten
2 tablespoons skim milk
4 teaspoons shredded Parmesan cheese

Instructions
1. Cook pasta according to package directions.

2. In a medium saucepan, saute the onion and garlic in olive oil until tender. Add 1/2 cup water, tomatoes, sugar, salt and pepper. Bring to a boil and continue to simmer for another 10 minutes or until it reaches desired consistency. Stir in the fresh basil and set aside to keep warm.

3. Using the flat side of a meat mallet, flatten the chicken between two pieces of plastic wrap until they are about 1/4-inch thick. Remove plastic wrap.

4. In a shallow dish, combine the bread crumbs, dried basil, oregano and garlic. In a small bowl, beat together the egg white and milk. Dip the chicken in the egg mixture and roll in the bread crumbs.

5. Place the coated chicken pieces on a greased baking dish and bake at 350 F for 20-25 minutes or until the juices run clear. Transfer chicken to a plate.

6. In the same baking dish, layer the bottom with the cooked spaghetti and mix in half of the sauce. Top with the baked chicken and pour the rest of the sauce over the chicken and pasta.

7. Sprinkle Parmesan cheese over the chicken and put back in the oven for another 5-7 minutes until the cheese melts.

Happy Eating Friends! Trina

Holiday Recipe Spectacular ~ A Holiday Brunch: Sourdough Strata

Sourdough Strata with Tomatoes and Greens, perfect for a holiday brunch with the family, and maybe a mimosa if you desire.  There's nothing like cooked tomatoes in any Italian recipe, they are delicious!  This could also go for our Anti-Chicken Fingers Movement Recipe, you can cook this anytime of the year.  Takes about 2 1/2 hours, ENJOY!

Ingredients

• 8 plum tomatoes, quartered lengthwise
• 1 tablespoon chopped fresh thyme
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 cups whole milk
• 8 large eggs
• 10 ounces mixed Italian cheese, grated (about 3 cups)
• 1 cup grated parmesan
• 1/4 teaspoon cayenne pepper
• 1 1-pound loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
• 4 cups chopped greens, such as kale, spinach or arugula.  I would suggest spinach.  A great way to sneak in a healthy veggie & it's delish.

Directions

Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely.

Whisk the milk, eggs, italian cheese, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight.

The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.

The Anti-Chicken Fingers Movement ~ Healthy & Hearty Pasta

Okay, so the other night I was getting ready to make beef strog, and realized I didn't have enough sour cream.  Soo...I proceeded to pull everything out of the cabinets I had and just "made up" this dish.  It turned out pretty dang tasty too!  Also, I included how I makde the ranch dressing that I use for our salads.  Yes, it's made from a packet, but usually the dressing mix calls for mayo & sour cream, which I hate.  I don't like most pre-made dressings either, unless they are at a restaurant, so I make my own.

Pasta 
1-Pd Lean Ground Beef
1/2-Pd Lean Pork Sausage (use the other 1/2 pd for breakfast in an egg omelet!)
6-oz of noodles (I'm guessing here-cook more if you like more noodles, and then only add to the dish as much as you prefer)
3-14.5 oz cans of Diced Tomatoes
2-Tsp Italian Seasoning
3-Cloves of Fresh Garlic, minced
Salt & pepper to taste
1-small can of mushrooms, or a handful of fresh mushrooms diced
1-Onion

Salad
1-Packet Ranch Dressing powder mix (not the dip!)
16-oz of light Sour Cream
3-Tbl of milk (or enough so that the dressing has a creamy consistency
Any kind of mixed greens & tomatoes, onions or whatever type of veggies you like with your salad

Brown the hamburger & the sausage together, adding the onion and garlic to cook once nearly browned.  Cook until the onion is tender.  Cook the noodles separately according to package directions.  Add the mushrooms to the meat mixture, along with and Italian seasoning, and salt & pepper.  Add the diced tomatoes, bring to a boil, then reduce heat to low and let the juices & seasonings simmer, covered for up to 20 minutes.  Add the drained noodles to the meat mixture, to your desired mix of the two.

Mix the dressing mix, sour cream, and milk to the right consistency, and serve with the salad.

Happy Eating Friends! ~Trina