The Anti-Chicken Fingers Movement - Chicken Parmesan with Spaghetti Squash

Spaghetti squash. I've read a lot about it recently and have been quite intrigued. A vegetable that can pass as spaghetti?  NO WAY!  I mean, I am 1/2 Italian and I just couldn't buy it.  And I'm that girl who refuses to eat low-fat cheese or any other "diety" thing if it tastes bad (and I think low-fat cheese is terrible and unfair!) or doesn't compare to the real thing.  Then a few weeks ago, I found myself staring straight at a spaghetti squash and decided to give it a try.  I was amazed!  It pacified all my cravings for pasta, it was tasty (I BARELY noticed it wasn't pasta) and I was so proud of myself for having mostly vegetables for lunch.  So, I decided to up my game and added it to our dinner menu with a little Parmesan chicken.  And guess what ladies, the hubs loved it too!

Chicken Parmesan and Spaghetti Squash
Original Recipe from Against All Grain


2 Boneless, skinless chicken breasts (butterflied and pounded to make 4 thin cutlets)
2 eggs
1 cup almond flour
1/4 cup grated Parmesan cheese
1 tablespoon dried Italian herbs (or a mixture of thyme, rosemary, and parsley)
4 tablespoons olive oil
2 cups pasta sauce
1/2 cup grated Fontina cheese
4 slices Provolone cheese
1 small Spaghetti Squash (Cooked and shred into “spaghetti” strands)
2 tablespoons butter
1 tablespoon garlic salt

Directions

1. Beat the eggs in a shallow bowl. In another shallow bowl, mix the flour with the Parmesan cheese and spices.
2. Dip each chicken piece in the eggs, fully coating it, and then toss in the flour mixture until covered.
3. In a pan over medium high heat, heat the olive oil then pan fry each chicken piece until browned on each side (about 2-3 minutes per side).
4. Pour 1 cup of the sauce in the bottom of a baking dish, and place chicken on top in a single layer. Cover the chicken with the remaining sauce, then sprinkle the Fontina and finish with the Provolone.
5. Bake at 350 degrees for 15-20 minutes. Change your oven setting to Broil and continue cooking for 3-5 minutes until the cheese is starting to brown and bubble.
6. Toss the cooked Spaghetti Squash with the butter and garlic salt, and serve with the chicken.

Buon Appetito!

The Anti-Chicken Fingers Movement - Roasted Zucchini, Corn and Tomatoes

• As you know, I've been on a Bethenny Frankel kick lately. Here is yet another fabulously healthy recipe straight from her book...which by the way, if you've ever been on a diet and/or been thinking of going on a diet, her book Naturally, Thin is a must-read that will change the way you think about food and dieting.
• 
  
• Roasted Zucchini, Corn and Tomatoes
•  
• 1 clove garlic, minced
• 1 tablespoon fresh shredded basil
• 2 medium zucchinis
• ½ cup pear tomatoes
• 1 corn on the cob

Preparation

1. Cut zucchini into 1 inch pieces.
2. Cut pear tomatoes in half.
3. Remove corn from one ear.
4. Heat nonstick skillet over medium high heat and coat lightly with olive oil.  Add zucchini and garlic and season with salt and pepper.  Toss so garlic doesn't burn.
5. After slightly golden brown, add corn and tomatoes. Cook until zucchini is tender.
6. Add shredded basil just before serving.

Buon appetito! Leah

The Anti-Chicken Fingers Movement - Caramelized Onion and Goat Cheese Crostini

I'm making this delicious appetizer for our reunion with Zac's family Monday night.  It's pretty easy to make and so very fabulous!  It's easy to eat while chatting with family or chasing after the kiddos! 

Caramelized Onion and Goat Cheese Crostini

2 tablespoons olive or vegetable oil
2 medium sweet onions, thinly sliced (about 2 cups)
1 teaspoon salt
1 tablespoon packed brown sugar
1 tablespoon balsamic vinegar
24 slices (1/4-inch thick) French bread baguette
Nonstick cooking spray
1 package (4 oz) chèvre (goat) cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon chopped fresh thyme or oregano leaves

1.In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
2.Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
3.Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
4.Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
5.Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

The Anti-Chicken Fingers Movement - Lemon Oregano Pork Tenderloin with Lemon Jus

I had a wonderful visit with my mom a couple of weeks ago!  We had such a great time and she was so helpful with the kids - it definitely showed me what I was missing by not living close to her.  While she was here, she kept talking about this new recipe she found. By the end of her visit, she decided to just go ahead and make it for us and everyone loved it.

Lemon Oregano Pork Tenderloin with Lemon Jus 

1 t oregano

½ T lemon zest

¼ t freshly ground pepper

1/8 t salt

1 Pork Tenderloin

1 T + 1 teaspoon olive oil


Lemon Jus

½ cup chicken broth

1 T lemon juice

1 T oregano

1/8 t sugar

Salt to taste

Pepper to taste



Preheat oven at 375.  Rub tenderloin with herb mixture and 1 t olive oil. Heat remaining oil in skillet over med-high heat.  Add pork tenderloin and sear until browned, 2 min on each side.  Remove to roasting pan.  Roast for 45 minutes or to 145 degrees on meat thermometer (for medium doneness.)  Take out of oven and let rest.

While pork is resting, combine jus ingredients and bring to a boil over medium high heat.  Boil 8 minutes or until liquid is reduced by half.  Taste and adjust seasoning as needed.  Slice pork, and serve jus over it. 


Buon Appetito!


Leah

The Anti-Chicken Fingers Recipe - Shrimp Etouffee Recipe

Now that we live just four hours from New Orleans, it's almost impossible to go to a restaurant and not see a list of delicious creole and Cajun choices on the menu. So leave it to me to want to learn and try all of these recipes myself. This is a winner!  Click here for original recipe.

Shrimp Etouffee

2 Tbsp Creole Seasoning
4 Tbsp Unsalted Butter
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/4 Cup Flour
3/4 Cup fresh Tomatoes, diced
1 1/2 Cups Vegetable Stock
2 Tbsp Minced Garlic
I bundle of Fresh Thyme
2 tsp Worcestershire Sauce
1 tsp Hot Sauce (try Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
3 Tbsp Unsalted Butter
Salt & Freshly Ground Black Pepper to taste
1 Recipe Creole Boiled Rice

Season the shrimp with 1 Tbsp of the Creole Seasoning.

Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the vegetable stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.

Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste. Serve over Creole Boiled Rice.


Buon Appetito!
Leah

The Anti-Chicken Fingers Recipe - Red Pepper Hummus

Homemade hummus...my whole family loves it! This recipe makes so much more than those little tubs of hummus you get at the grocery...and is way tastier! Serve with warm pita triangles!

Red Pepper Hummus

• 2 (16 ounce) cans garbanzo beans, drained
• 1 c roasted red peppers
• 2 tablespoons olive oil
• 1/8 cup lemon juice
• 2 tablespoons tahini
• 8 cloves garlic, minced
• 1/2 jalapeno, thinly diced
• 1/2 teaspoon ground black pepper 
• 3/4 teaspoons cayenne pepper
• 1/2 teaspoon ground cumin
• 3/4 teaspoon dried oregano

DIRECTIONS
In a food processor on low speed, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, and jalapeno until the ingredients start to blend.  Process until smooth. Season with black pepper, cayenne, cumin and oregano.  Add red peppers and garlic, then turn the speed to medium, and blend to your desired consistency.

Buon appetito!  Leah

The Anti-Chicken Fingers Movement - Panang Curry with Chicken

Mmmmm, Thai! I want to lunch with my bestie Becky (Zealand calls her Ducky) and it was my first lunch outing in at least six months!  And it was relaxing and fun and wonderful and the food was delicious! I was so excited when I suggested Thai and she was down.  I ordered Pad Thai (and I usually order Green Curry Chicken) and I loved it.  She ordered Panang Curry Shrimp and we both loved it! So you know I had to find a recipe.  Modified from a recipe I found from Rachel Cooks Thai.

Panang Curry with Chicken
1 cup coconut milk
2 tablespoons panang curry paste
1 tablespoon roasted peanuts
2 cups thinly sliced chicken, cooked
1/2 cup water
4 kaffir lime leaves (I didn't do this, but sounds great!)
fish sauce and sugar to taste

1. Pound 1 tablespoon of roasted peanuts into 2 tablespoons of panang curry paste.
2. Scoop the top 1/3 cup of thicker coconut milk off the top of a newly opened can and into a large pan.  Heat the coconut milk over medium heat until it starts to boil and separate.
3. Add the peanuty curry paste and stir into the coconut milk until its well incorporated.  Then add your chicken slices and coat them with the curry paste.
4. Add the rest of the coconut milk and water and let the beef cook until it's nice and tender.  If the chicken gets dry, add more water.
5. Once the chicken is tender, add the kaffir lime leaves and season with fish sauce and sugar.  I used about a teaspoon of sugar, but the curry paste I used had just the right amount of salt in it, so I didn't need fish sauce.
6. Serve with a sprinkling of kaffir lime leaves on top and jasmine rice on the side. 

Buon Appetito! Leah

The Anti-Chicken Fingers Movement - Carole's Pizza

Is there a certain recipe that you acquired from your own mom, that every time you cook it up, your house has the aroma of the home you grew up in.  THIS is that recipe for me (or one of the recipes).  My mom's homemade pizza.  Don't shy away...it's easier than you'd think.  And the bonus is you can involve the kiddos.  If they're anything like my boys, they'll have a blast making the pizza and enjoy eating it too!

Carole's Pizza
• 2 envelopes dry yeast (I use the fast-rising kind)
• 1 teaspoon sugar
• 1 1/3 c warm (hot if rapid-rise) water
• 1 teaspoon salt
• 4 cups flour
• corn meal

Sprinkle dry yeast over hot water.  Stir and let sit for one minute. Stir in sugar, salt and 2 cups flour.  Work in one more cup flour.  Use remaining cup as needed (you don't want the dough to be too dry). Let sit in bowl to rise.  While dough is rising, prepare pizza sauce and shred cheese.

• 1 16 oz. can tomatoes, pureed.
• 6 oz. can tomato paste
• 1/2 c hot water
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon pepper
• onion powder

• Mozzarella cheese
• Desired toppings - pepperoni, mushrooms, sausage, etc.

Heat oven to 450 degrees. Place pizza crusts in oven for ten minutes. Remove from oven and top with sauce, mozzarella cheese and other toppings. Bake for 10-12 minutes longer until cheese browns.

Buon Appetito!

The Anti-Chicken Fingers Movement - Carrabba's Chicken Bryan

Oh, yes I did!  Carrabba's Chicken Bryan...the only thing I ever get when I have the splendid opportunity to dine at Carrabba's.  I remember the good ol' days of Carrabbaritas with my vintage girl Sue.  Many glasses of wine with my husband.  And I even survived three years with not a single Carrabba's within an hours drive from where we lived. Ironically, there is a Carrabba's less than a 1/4 mile from our home now...but I'd rather make this recipe in the comfort of my home rather than take two wild boys out into what I used to know as a relaxing restaurant.  My memories shall remain intact!  This recipe is pretty darn close to the real thing, so grab a margarita and give it a whirl!

Carrabba's Chicken Bryan


1 (5 ounce) boneless, skinless chicken breast
Grill seasoning
Oil and vinegar grill baste
1/2 ounce goat cheese
Lemon Butter (recipe in Step 4)
Pinch basil leaves (medium chop)
6 sun-dried tomato pieces (julienned 1/4 inch)

Lemon Butter Sauce:
8 tablespoons butter, cut into 1/4-inch pieces
1 tablespoon onion, chopped
1 tablespoon fresh garlic, chopped
2 tablespoons white wine
2 lemons, juiced
White pepper to taste
Kosher salt to taste

Directions
Shape the goat cheese into a flat disc so it will cover a large amount of the chicken; set aside at room temperature. Season and baste all sides of the chicken and place on a hot grill. Cook on the grill, basting several times. When chicken is almost finished (internal temperature of 165 degrees F), place the goat cheese on top of the chicken and let it soften as the chicken finishes cooking.

While chicken is finishing, place warm lemon butter, sun dried tomatoes, and chopped basil in a saute pan and heat over low heat. Do not let the sauce get too hot or the butter will separate. Just heat enough to meld flavors (approx 30-45 seconds).

Place chicken on a plate and spoon the lemon butter, sundried tomatoes, and basil sauce on top of the chicken. Be sure to cover the goat cheese. The best way to do this is to make the lemon butter sauce first and hold it on low heat (120 degrees F) while cooking the rest of the recipe.

Lemon Butter Sauce: 
In a saute pan place 1 Tbsp. butter, saute onions and garlic until softened. Add white wine and lemon juice; simmer approximately 2-3 minutes on medium-low heat to reduce by 90%. Let cool slightly. A little at a time, add remaining butter, stirring constantly, until butter melts and mixture emulsifies. Do not let the butter get too hot or it will separate. Season to taste.

Buon Appetito!
Leah

The Anti-Chicken Fingers Movement - Penne Pasta Bake

Thanksgiving Eve...Christmas Eve...Or even when all the turkey and leftovers are gone this Sunday, turn to this quick and easy, very satisfying Italian meal.  Add another 1/2 lb of beef if you've got meat lovers in the house.  Serve with salad and garlic bread.  This is another recipe direct from my mom's kitchen, I changed it just a little from her original.  This is also a great dish to make ahead, freeze and then reheat.  A perfect solution to feed your family this holiday season or anytime of the year!  And don't forget the red wine!

Penne Pasta Bake

12 oz. penne pasta

1 lb. ground beef

1/2 onion, chopped

1 T oregano

1 bay leaf

15 oz. tomato sauce

14 oz. canned tomatoes, pureed

1 6 oz. can tomato paste

4 cups mozzarella cheese, shredded

Directions

Cook pasta according to directions. Drain. Cook meat and onion in large skillet until browned. Drain. Stir in tomato sauce, pureed tomatoes, tomato paste, spices and 1/2 cup water. Cook, stirring occasionally, 10 minutes. Remove bay leaf.  Layer half pasta, half sauce and half cheese in 13x9"" baking dish. Repeat. Cover and bake in preheated 350 degree oven for 20 minutes.

Buon Appetito!
Leah

The Anti-Chicken Fingers Movement - Dallas-Style Sloppy Joes

I grew up eating sloppy joes.  Manwich-style.  When I met my husband, he insisted you must put mozzarella on top.  It was a beautiful thing...I'd never put cheese on my sloppy joes before, and I do love cheese.  I fell upon this recipe (original recipe)-which caught my eye with the brown sugar and Worcestershire-and decided to try it.  I swapped out a pound of the beef for ground turkey and with the addition of mozzarella and only the freshest of buns, it was a success! 




Dallas-Style Sloppy Joes

• 1/2 pound lean ground beef
• 1 pound ground turkey
• 1 white onion, chopped
• 1 red bell pepper, chopped
• sea salt and ground black pepper to taste
• 1 cup ketchup
• 3 tablespoons apple cider vinegar
• 3 tablespoons Worcestershire sauce
• 3 tablespoons brown sugar
• 3 tablespoons yellow mustard
• 3 tablespoons barbecue sauce
• 1/4 cup grated Mozzarella cheese
• 6 large fresh buns, toasted

Directions

1. Cook the ground beef and turkey in a large skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion and bell pepper, season with sea salt and black pepper, and cook until vegetables soften, about 7 minutes.
2. Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and barbeque sauce. Reduce heat to low and simmer the mixture until thickened, about 10 minutes.  Top each with a sprinkle of Mozzarella cheese and serve on toasted buns.

Buon appetito!

Leah

The Anti-Chicken Fingers Movement – Kathy’s Classic Roman Pasta with Lemon Chicken

The pasta portion of this recipe came from my Aunt Kathy (click this link to check out her products with Avon).  I immediately fell in love with the lightness of the dish, with the kick from the red pepper flakes and the crunch from the nuts.  To make it a meal, we compliment it with this delightful lemon chicken recipe.  For the kiddos who aren’t into spicy, separate a portion of the pasta before adding the red pepper flakes.

Kathy’s Classic Roman Pasta with Lemon Chicken

4 boneless, skinless chicken breasts

4 Tablespoons butter

3 Tablespoons lemon juice

1 lb. pasta (I like to use thin spaghetti)

½ teaspoon (generous) fresh ground pepper

½ teaspoon (generous) red pepper flakes

1 cup Pecorino Romano cheese

½ cup pine nuts

1/3 cup olive oil

Salt

Pepper

Directions

Salt and pepper chicken breasts.  In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Add remaining butter to skillet; stir in lemon juice; heat through. Simmer.

Prepare pasta.  In last five minutes of pasta’s cooking, heat oil and pine nuts.  Mix together Romano cheese and peppers.  Drain pasta.  Quickly add nuts & oil mixture and cheese mixture.  Toss and serve with chicken. 

 (The biggest challenge with this simple dish is to keep the pasta hot between draining and getting to table.  It cools quickly.) 

Buon appetito!

The Anti-Chicken Fingers Movement - Cilantro Lime Chicken Tacos

Recipe for 8/24/11 ~ Slow Cooker Cilantro Lime Chicken Tacos

I just started the slow cooker an hour ago and our entire home is permeated in a fiesta of cilantro with a hint of lime.  It makes me want to grab an ice cold Corona, but alas, ‘tis only 11am.  I lift up the lid to stir the chicken breasts soaking in a tropical lagoon of salsa y taco seasonings. 

My husband has never much been a fan for slow cooked meals.  Unless maybe it is ribs or something manly like that.  But mostly he sees a slow cooker and chicken as a method of boiling and that does not sound appetizing to him in the least. 

However, I snuck this recipe in last month.  When my husband arrived home from work that evening, the first thing he did was raise a knowing eyebrow with a pleasing smile of the zesty, lustrous aroma.  The second thing he did was shoot an inquisitive glance towards the slow cooker as if he hadn’t enjoyed being welcomed home to a fine home-cooked meal.  Thirty minutes later, after the family gathered at our table, his eyes lit up after his first bite. 

“This is really great!  The lime, the cilantro!  It’s so flavorful.”  I’m almost positive he used the word flavorful.

Ah ha!  I thought!  I defeated the slow cooker skepticisms in his head.  I thought, I can use this delightful appliance and save time.  Hooray!  And the excitement didn’t end here folks!  He went back for seconds and even our pickier toddler threw down and polished off every last bite. 

It’s an easy recipe.  It’s a flavorful recipe.  It can be as healthy as you’d like.

Bon appetite!

J Leah

The creator of the recipe is my friend Ashley Wendt (wendtsbooty.blogspot.com).  Though I have to thank our mutual friend, photographer Joanna Davis for insisting I try it (http://www.photosbyjoannad.blogspot.com/). 

Slow Cooker Cilantro Lime Chicken Tacos

3 lb Boneless, Skinless Chicken Breasts

1 Jar (16 oz) your favorite Salsa (We like Tostitos® Restaurant Style Salsa)

1 packet Low Sodium Taco Seasoning

1 Lime (juice from 1 lime)

3 T Fresh Cilantro, chopped (muy importante!)

6 Tortillas

Directions

In a slow cooker, mix Salsa, Taco Seasoning, Lime Juice and cilantro.

Add Chicken. Cook on low for 8-10 hrs.

Remove chicken and shred.

Serve with a tortilla Add any of your favorite toppings* (lettuce, onions, peppers, black olives, sour cream, taco sauce, etc.)

*I chose to serve ours with chopped tomato, chopped onion, sliced avocado (a MUST in our home), and sour cream.  As you now know, my husband determined there is so much going on in the flavor department…so hold the taco sauce.

Submit Your Favorite Recipes!

Do you know of a delightful meal you'd like to have us try out for the Anti-Chicken Fingers Movement series?

Please send us an e-mail at mommiesneedsleeptoo@gmail.com with your recipe suggestion.  If you have a blog or a business you'd like to promote, please include that information in the email.  If we try out your recipe, love it and decide to blog about it, we'll be sure to return the thanks and give you a shout out (including your links). 

We look forward to experimenting with all sorts of cuisines!