Many beloved dishes might be enjoyed more often if they were only a little healthier. Author and former personal chef Michelle Dudash was once asked by a client if the she could make a healthier version of chicken parmesan. The result of that request is the following recipe for “Skinny Chicken Parmesan with Spinach,” which Dudash ultimately included in her book, “Clean Eating For Busy Families” (Fair Winds). The recipe was a hit with Dudash’s client and will surely be a hit at home cooks’ dinner tables as well.
Skinny Chicken Parmesan with Spinach
Makes 6 servings
For the sauce:
2 teaspoons extra-virgin olive oil
2 cloves garlic, sliced
1 28-ounce can whole tomatoes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 pinches salt
2 pinches freshly ground black pepper
1/2 teaspoon honey
For the chicken:
3 tablespoons grated Parmesan cheese
2 tablespoons whole-wheat flour
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried basil
11/2 pounds chicken breast, cut into 6 pieces, pounded to 1/4 inch
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
4 cups baby spinach
1 teaspoon lemon juice
3/4 cup fresh mozzarella cheese, sliced into 6 medallions (or shredded)
6 cups cooked whole-grain thin spaghetti tossed in 2 teaspoons olive oil
Preheat oven to 375 F and coat the bottom of a 9 x 13-inch pan with olive oil spray.
To make the sauce: Heat a medium saucepan over medium heat. Add oil and garlic and cook gently for 30 seconds. Do not brown. With your hand, squeeze each tomato into the pan and add basil, oregano, salt, pepper, and honey. Reduce to medium heat and simmer for 20 minutes, lowering the heat as needed.
To make the chicken: Combine parmesan cheese, flour, salt, pepper, and basil in a medium dish and coach chicken with cheese mixture. Place a large skillet over medium heat and add 2 tablespoons of oil. When oil is shimmering, add chicken, rounded-side down, and cook until golden on one side, about 5 minutes. Arrange chicken in a baking pan. Pour remaining 2 teaspoons of oil into skillet and add spinach. Cook spinach for 1 to 2 minutes until wilted and swirl in lemon juice. Gently press spinach to release water and divide spinach on top of chicken. Spoon sauce around and over the chicken, place mozzarella on top, and sprinkle with 1/4 teaspoon salt. Bake for 15 minutes until chicken is cooked through. Serve over spaghetti, (could also substitute spaghetti squash or thinly slice zucchini noodles).
Kick winter’s chill with hearty chowder
(Family Features) Colder, shorter days call for a little comfort. Cozying up with a hearty meal on brisk winter evenings can help fight off the chill while savoring favorite flavors alongside the ones you love.
Avoid venturing into the cold for a trip to the store by turning to a pantry staple like sweet potatoes. As one of the most versatile veggies, they’re easy to add to a variety of recipes while enhancing both flavor and nutrition. Perfectly suitable for both simple and elevated dishes, they can be baked, microwaved, grilled, slow cooked or prepared on the stove so their sweet taste never goes out of style.
Their long shelf life – up to four weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – means you can rely on sweet potatoes throughout the winter as an on-hand ingredient. Additionally, as a “diabetes superfood” according to the American Diabetes Association, they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease, making them a key source of nutrients during wintertime.
When your family needs a warm-up on those frosty days, put sweet potatoes at the center of mealtime (with an added kick) in this Jalapeno Sweetpotato Chowder. Loaded with the flavors of winter comfort, it’s a filling meal that makes enough for a crowd so no one goes hungry.
Visit ncsweetpotatoes.com to find more comforting meal ideas.
Watch video to see how to make this recipe!
Jalapeno Sweetpotato Chowder
Recipe courtesy of the North Carolina SweetPotato Commission
- 2 large North Carolina sweet potatoes, baked
- 1 small onion, 1/4-inch diced
- 2 tablespoons olive oil
- 1 quart chicken or vegetable stock
- 2 cups cooked chicken, cubed
- 1 1/2 cups whole corn kernels
- 2 teaspoons minced jalapenos
- 1/2 cup heavy cream
- 1 teaspoon salt
- chopped scallions, for garnish
- Peel baked sweet potatoes; discard skin and puree.
- In soup pot, saute onion in butter until softened. Add pureed sweet potato and stock, as desired. Bring to boil, reducing liquid slightly.
- Add chicken, corn, jalapenos, heavy cream and salt. Simmer 10 minutes.
- To serve, ladle into bowls and garnish with chopped scallions.
Thanksgiving traditions, memory-making meals
Waking up to watch the Macy’s Thanksgiving Day Parade is a tradition that brings smiles and happiness for many families, and this year, an iconic brand will join the festivities. Since 1921, Wonder Bread has captured the “wonder” its founder Elmer Cline experienced when first watching a hot air balloon race. It’s often credited with the popularization of sliced bread in the United States and now, for the first time, its legacy will be on display Nov. 24 parading through the streets of New York City.
To celebrate the special occasion and the joy that Thanksgiving brings, you can enjoy Turkey Cranberry Dinner Rolls as a delicious homemade meal that’s as easy to make as it is to share. If you’re searching for a tasty side that’ll leave your loved ones stuffed, look no further than this Thanksgiving Stuffing, a classic accompaniment to holiday meals and a favorite of home chefs across the country.
To learn more about the Macy’s Thanksgiving Day Parade and find family-favorite recipes fit for Thanksgiving feasts, visit wonderbread.com/macys-parade.
Turkey Cranberry Dinner Rolls
- Nonstick cooking spray
- 1 package of Wonder Dinner Rolls
- 2 cups diced turkey, cooked
- 1 cup cranberry sauce or relish
- 6 slices Swiss cheese
- 6 tablespoons butter
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon dried minced onion
- salt, to taste
- pepper, to taste
- 1 tablespoon parsley
- 1 cup Parmesan cheese
- Preheat oven to 325 F. Cover 9-by-13-inch baking pan with foil and spray with nonstick cooking spray.
- Remove rolls from package in one piece, cutting entire slab in half lengthwise to create one half of “tops” and one half of “bottoms.”
- Place bottom half in foil-covered pan and layer with turkey, cranberry sauce and Swiss cheese. Add top half of rolls.
- In microwave, melt butter and whisk in mustard, Worcestershire sauce, onion and salt and pepper, to taste. Pour evenly over rolls.
- Cover with foil and let sit 5-10 minutes then bake, covered, 20 minutes. Uncover and bake 5 minutes.
- Sprinkle with parsley and Parmesan cheese. Slice into individual rolls.
- 1/2 cup unsalted butter, divided
- 3 cups chopped onion
- 2 1/2 cups chopped celery
- 1 clove garlic, finely chopped
- 1 1/2 tablespoons chopped fresh sage
- 1 1/2 tablespoons chopped fresh thyme
- 2 teaspoons celery seeds
- 1 pinch grated nutmeg
- 1 pinch ground cloves
- 1 teaspoon kosher salt
- 1 loaf Wonder Classic White Bread, cubed
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups low-salt chicken broth
- Heat oven to 325 F.
- In large skillet over medium heat, melt 1/4 cup butter. Add onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves and salt.
- Cover and cook until onions are soft, 5-7 minutes. Remove from heat.
- In large bowl, toss sauteed vegetables with bread cubes and season with pepper. Melt remaining butter and pour over stuffing along with broth then toss to coat.
- Bake, covered, until heated through, about 35 minutes. Uncover and bake additional 15 minutes.
Serve up smiles with favorite holiday sides
(Family Features) Turkey and ham may sit centerstage, but classic holiday sides can make the season truly special. You can bring smiles to your loved ones’ faces by dishing out those favorite recipes everyone asks for year after year.
Made with a delicious combination of rice, cheddar cheese, cream of mushroom soup and broccoli florets, this quick and easy version of Broccoli and Cheese Rice Casserole is an ideal one-pot dish to keep the holidays simple. With three easy steps and everyday ingredients, it comes together with minimal effort for traditional casserole taste.
When it comes to feeding a crowd, it’s often best to let your oven do the work. This Brussels Sprouts and Ham Rice Gratin recipe allows you to serve up a filling favorite with little effort using pantry staples. Plus, it’s a kid-friendly way to encourage veggies at this year’s holiday meal with gooey cheese providing tempting taste bud motivation.
These seasonal classics and more are made quick and easy with an option like Success Boil-in-Bag Rice, a pre-measured, mess-free way to make fluffy, high-quality rice. It’s cooked by simply dropping a bag of rice in a pot of water or broth then boiling it for 10 minutes. BPA-free and FDA-approved, the bags are safe to use and made to withstand high temperatures.
An added bonus: If you’re aiming to achieve a particular flavor, just season the rice by cooking in water infused with herbs, spices, broth, coconut milk or other liquids like juice for sweeter recipes.
Visit SuccessRice.com to find more holiday recipe inspiration.
Prep time: 20 minutes
Cook time: 25 minutes
- 1 bag Success White Rice
- 1/2 pound Brussels sprouts, trimmed and halved
- 1/3 cup diced ham
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3/4 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- 1 cup heavy cream
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons Dijon mustard
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese, divided
- 1/3 cup breadcrumbs
- 2 tablespoons butter, melted
- Preheat oven to 450 F. Prepare rice according to package directions.
- In large bowl, toss Brussels sprouts, ham, garlic, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on parchment paper-lined baking tray and roast 12-15 minutes, or until caramelized. Decrease oven temperature to 425 F.
- In large bowl, toss rice, Brussels sprouts mixture, cream, chives, Dijon mustard, remaining salt and remaining pepper. Stir in cheddar and 1/3 cup Parmesan cheese. Transfer mixture to greased, 2-quart baking dish.
- In small bowl, stir breadcrumbs, remaining Parmesan and melted butter. Sprinkle over rice mixture.
- Bake 12-15 minutes, or until golden brown and bubbling.
Prep time: 5 minutes
Cook time: 30 minutes
- 1 bag Success White Rice or Brown Rice
- nonstick cooking spray
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 2 cups frozen broccoli florets, thawed and drained
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup evaporated milk
- 3 tablespoons butter, melted
- 1 tablespoon grated onion
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Prepare rice according to package directions. Preheat oven to 350 F.
- Coat 2-quart casserole dish with nonstick cooking spray. In medium bowl, combine soup, broccoli, 1 cup cheddar cheese, evaporated milk, butter, onion, salt and pepper. Fold in rice.
- Pour mixture into prepared dish and top with remaining cheddar cheese. Bake 20 minutes.
NEWS2 weeks ago
2 hurt, 1 jailed after shooting incident north of Nocona
NEWS5 days ago
Driver stopped by a man running into the street, robbed at knifepoint
NEWS2 weeks ago
City of Bowie being sued over tract of lakefront property
NEWS4 weeks ago
Bowie man arrested in cruelty to livestock case
NEWS3 weeks ago
Bowie fire battles house fire Saturday
COUNTY LIFE5 days ago
Former Bowie woman enjoys Macy’s parade with Spongebob
COUNTY LIFE2 weeks ago
NEWS3 weeks ago
Clay County Court takes animals, Ratliff arrested on 49 new complaints