1 box Jumbo Shells, boiled to al dente and set aside
1 -15oz container Ricotta Cheese
1 Large Egg, lightly beaten
1 Tbsp fresh Basil, chopped finely or 1 tsp dried
1- 10 oz. bag/box of frozen chopped spinach, thawed and moisture pressed out as much as possible or 2 cups fresh baby spinach
1/4 cup grated Parmesan Cheese
1-1/2 cup Shredded Mozzarella Cheese, ( I use organic)
3/4 Trader Joe’s Mushroom Umami seasoning
1/2 tsp finely ground black pepper
1-1/2 Tbsp Avocado Or Olive Oil
2 Garlic Cloves, minced
1/2 (10 oz) container baby Bella Mushrooms, diced to a 1/4″
1/4 tsp dried oregano
1/2 tsp dried parsley
Gallon size ziploc bag
2-1/2 cups Muir Glen Organic No Sugar Added, Italian Herb Pasta Sauce
Cooking Spray (I use Coconut Oil)
9×13 Casserole dish
Heat oven to 350°F.
In a large skillet, heat oil, add mushrooms and Sauté for about 4 minutes stirring every min. Add garlic and sautéed for another min on medium heat. Add 1/4 tsp Umami seasoning, basil, and oregano and sauté for another min. Add another 1/4 tsp Umami. Stir until spinach wilts and shrinks in size. Cool mixture until warm.
In the meantime, in a large bowl, mix ricotta, 1/2 cup mozzarella, egg, Parmesan, 1/4 tsp Umami, parsley and pepper. Stir in your mushroom and onion mixture. Transfer mixture into Ziploc bag and cut one corner.
Have a 9×13 casserole dish greased with cooking spray. Pour about 1-1/2 cups of the sauce into the casserole dish so it can evenly spread out and cover the whole bottom.
Stuff each shell with a generous amount of mixture and place them into the casserole dish. Pour more sauce around and on top of the shells. Sprinkle a little more Parmesan and then the remaining mozzarella cheese. Bake for 30 minutes. Serve with a side of salad…Enjoy!
4 Boneless, Skinless Chicken Breasts (Butterflied, pounded to 1/4″ thickness and cut in half)
3 Eggs plus 3 Tbsp of water (whisked)
3 Garlic Cloves, minced
1 cup White Cooking Wine
1 Cup Low Sodium Homemade Chicken Stock or Broth
2 Lemons (zest and juice)
2/3 cups Capers (optional)
1 Cup Fresh Chopped Parsley, divided
4 Tbsp Vegan Shortening
Heat a large deep sauté pan with the avocado oil on medium/high heat.
Season your flour with salt, pepper, oregano and basil. Dredge chicken lightly in the flour. Set aside. Using 1/2 of the chopped parsley ( reserve the rest for sauce and garnish), whisk in to the egg wash. Dip chicken breasts into the egg wash and carefully lay it into the pan. Cook 2 min until golden brown, flip and cook an additional 2 minutes. Set aside on a plate. The chicken will finish cooking in the sauce.
Add the minced garlic to the pan and cook for about 20 seconds. Deglaze with the wine, scraping up brown bits with a wooden spoon. Stir in the broth, lemon juice and capers and allow to reduce for 2 minutes.
Add the lemon zest, parsley, vegan butter and swirl to emulsify. Place the chicken back into the pan with the sauce, close lid and cook for 15 min on low heat. Serve with favorite pasta, steamed broccoli, and a salad. Enjoy!
Hey Everyone! Hope you guys are having a bright and cheerful morning! Last night I made my sisters Eggplant Parm recipe that she just simply adores….next to mine of course lol. She originally found it at Simply Recipes. I loved that the eggplant wasn’t soggy and held its shape perfectly! The sauce was probably the most delicious sauce that was made from scratch! I highly recommend this recipe and hope you will enjoy it as well!
**P.S. Don’t let the ingredient list or the long directions list intimidate you. If you read through everything first it will be easy as you start assembling everything. It took me approximately 45 minutes to dredge and bake all the eggplant after the 2 hour liquid extraction from the eggplant and an additional 10 minutes to assemble everything with the sauce and cheese. Then 35 minutes to bake the delicious concoction! INGREDIENTS:
2 1/4 lbs (about 2 large) eggplants
1 teaspoon kosher salt
1 Tbsp olive oil
1 clove minced garlic (about 1 teaspoon)
1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
1/2 cup finely chopped fresh basil
Freshly ground black pepper
Dredging & Assembly:
1 1/2 cups breadcrumbs (I used whole wheat Panko)
1 1/4 cups grated Parmesan cheese, divided (I used fresh shredded Parmegiano-Reggiano)
3/4 cup flour (I used white whole wheat)
4 eggs, beaten (more if needed…for me 3 were enough)
1/4 cup olive oil (I used cooking spray to grease the baking sheets)
1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices
1. Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
2. Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
3. Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
4. Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture.Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.
5. Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.
6.Spread 1/2 cup of the tomato sauce over the bottom of a 9×13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.
7.Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.
8. Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.
Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.
9. Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.
Butterfly chicken breast halves and pound thin. Cutting each Butterfly down the center to give you 2 thin chicken breasts.
In a shallow bowl or plate combine the flour and all seasoning spices and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the margarine and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add another Tbsp of the margarine to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining Tbsp of margarine. Garnish with chopped chives and serve with your favorite side. Enjoy!
1 box (10 oz. each) frozen chopped spinach, thawed and water pressed out
1/2 cup Grated Parmesan
Freshly Ground Black Pepper
1 pound Shredded Mozzarella Cheese
Heat oven to 350 degrees.
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil or parchment paper with cooking spray in between layers to prevent sticking.
Heat olive oil in a large skillet or 4 quart dutch oven over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Add eggplant and cook an additional 3 min. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
Pour in tomatoes and sauce. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
In a separate bowl, combine ricotta, eggs, spinach, Parmesan cheese, and pepper.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
6 Chicken Breasts, butterflied and pounded flat
2 Boxes Cremini Mushrooms (stems removed, cleaned and sliced)
1 Large Sweet Onion Chopped
10 Garlic Cloves, minced
2 tsp fresh thyme or 1 tsp dried thyme
2 tsp fresh rosemary, chopped or 1 tsp dried
Salt and pepper to taste
2 Tbsp Grapeseed Or Avocado Oil
4 Tbsp Dijon Mustard
Heat 2 tbsp of oil in a large skillet over med-high heat. Once the oil is shimmering, add the mushrooms. Cook for 3-5 min and add the onions. Cook mixture until onions are soft, another 3 min or so. Add the garlic, thyme, and rosemary. Cook until the herbs and garlic are fragrant, about a min. Season to taste with salt and pepper. Remove from heat and allow to cool for a little while. Heat oven to 350F.
Meanwhile prepare the chicken breasts by butterflying, and pounding.
On your cutting board, place 2 pieces of kitchen twine down vertically. Place the prepared chicken breast on top of the kitchen twine so that there is a piece of twine at either end of the chicken breast ( the longest side of the chicken should be perpendicular to the kitchen twine). Spread some mustard evenly on the chicken breast then layer with mushroom stuffing mixture. Roll from left to right and secure with the twine. Trim the ends. Place rolls on a greased baking sheet. Spray rolls with cooking spray and sprinkle with Mrs. dash Chicken Spice and paprika. Bake for 30 min or until a meat thermometer registers 180F in the center. Remove from oven and cover with foil for 10 min. Snip off the twine before slicing. Guiltless Eating! 🙂
1-1/2lbs Chicken Breast Tenders
2 Tbsp Grapeseed Oil or Avocado Oil
1 Cup Low Sodium Chicken Broth
1/3 Cup Fresh Squeezed Lemon Juice
1/3 Cup White Cooking Wine, chilled ( a medium to dry wine- not sweet)
1 Tbsp Italian Parsley (for garnish)
1 Cup Whole Wheat Flour
salt & pepper to taste
Dredge tenders in whole wheat flour and shaking off the excess. Heat 2 tbsp of oil and start adding your tenders into the pan. Sauté the chicken on med-high heat for about 3 min on each side until light brown. They will cook pretty fast since they are very thin. Remove and keep warm. Once done with all chicken. Add wine to deglaze the pan scraping all bits from the chicken and reduce. Add broth, and lemon juice. Bring to a boil and reduce by half. Season with salt and pepper to your taste. Add the chicken back to the sauce. Garnish with parsley. Guiltless Eating! 🙂
User Entered Recipe
Amount Per Serving
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
24 jumbo pasta shells, (8 ounces)
3 cups Miur Glen Organic Italian Herb Pasta Sauce
1 Large Sweet Onion, finely chopped
1 bag fresh baby spinach
2 cups chopped mushrooms
2 cups ricotta cheese
2 cups low moisture shredded mozzarella
1 large egg
2/3 cup whole wheat breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil, finely chopped
1 tbsp dried oregano
5 garlic cloves, minced
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp freshly ground pepper
Preheat oven to 375°F.
Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.
Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
Add spinach in batches and toss with tongs until wilted. Let cool. Set aside.
Combine ricotta, basil, oregano, garlic, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and mushroom mixture and season with salt and pepper. Stir in egg.
Stuff each of the reserved shells with a generously with about a tablespoon of the ricotta mixture.
Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer.
Top with the remaining 2 cups of the sauce sprinkle with mozzarella and the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. Let cool for 10 minutes before serving.
Makes 6 Servings NUTRITION ANALYSIS:
Serving Size: 4 Shells per person
Calories: 269 Calories
Total Fat: 5 g
Dietary Fiber: 7g
This is probably the best oven fried chicken recipe I have ever encountered! Juicy and tender on the inside, crispy and nutty on the outside making every bite delectably delicious! I got this recipe from key ingredient. With a few tweaks I made it my own! Enjoy!
1/4 Cup Trader Joe’s Cultured Cashew Milk
2 Tbsp Dijon mustard
4 (6 oz) Chicken Cutlets
1/3 Cup Panko
1/3 Cup finely chopped walnuts
3/4 tsp finely minced rosemary
1/4 tsp salt
1/4 tsp finely ground black pepper
1. Preheat oven to 425°F.
2. Combine cashew milk and mustard in a shallow dish, stirring with a whisk. Add chicken to mixture, turning to coat. In the meantime.
3. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from milk mixture; discard milk mixture. Dredge chicken in panko mixture.
4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
Serving Size: 1 Chicken Cutlet
Calories per serving: 229.8
Total Fat: 8.6g
Sat Fat: 1.1g
Total Carbohydrates: 5.1g
Dietary Fiber: 1g
16 oz Package Tricolor Penne or Ziti Pasta boiled according to package
15 oz Ricotta Cheese
1 lb Shredded Mozzarella Cheese
1 Egg Beaten
1 Jar Miur Glen Pasta Sauce
1/4 Cup Parmesan Cheese
In a medium bowl mix pasta with ricotta cheese, sauce, 3/4 of mozzarella and egg. Heat oven to 375F. Lightly grease a 9×13″ baking dish with cooking spray. Spoon mixture, top with parmesan and the rest of mozzarella cheese. Bake for 30 min. Let stand for 15 min before serving.