Sunday, August 01, 2004

Two new recipes

I've tried two new recipes in the last few weeks that were worth sharing...

Simple Chicken Mozzarella

Makes 8 servings, 20 min. prep time, 25 min. cooking time. (I got home at 6 p.m. and we has supper at 7 p.m.--and it tastes great too!)

6 (1 1/2 lb) skinless and boneless chicken breast halves (I used the Italian-seasoned, pre-marinated chicken breasts)
2 eggs, beaten
1 cup Italian seasoned breadcrumbs
2 tbsp olive oil
28-oz can crushed tomatoes in thick puree
1 cup chopped green bell pepper
1 cup sliced mushrooms
1 1/2 cups shredded Mozzarella cheese

Preheat oven to 375 degrees. Dip the chicken breast in egg and coat with breadcrumbs. Heat oil in a large skiillet on medium high heat. Brown chicken on both sides and then drain.

In a bowl combine crushed tomatoes, bell pepper and mushrooms. In a large 11x17 inch baking dish, evenly spread 1/2 of the tomato mixture. Arrange chicken on sauce and top with remaining tomato mixture. Sprinkle with cheese.

Bake the chicken for 25 minutes or until chicken is no longer pink. (I served it with vermicelli, but the recipe didn't call for any so it is not included in the nutritional info below.)

Nutrition facts per serving: Calories 290, Fat 11 g (cholesterol 110 mg), Carbohydrate 19 g, Fiber 1 g, Protein 28 g.

Source: Redpack Crushed Tomatoes in Puree


Lasagna with tomatoes and cheese

1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 egg white
Freshly ground pepper, to taste
9 lasagna noodles
2 cups tomato sauce (recipe follows)
3/4 c. shredded skim-milk mozzarella cheese

Combine the ricotta, Parmesan, egg white and pepper.

Cook the lasagna noodles according to package directions. Drain and place noodles in a single layer on sheets of foil or wax paper. (I didn't do this and the noodles were fine. I just drained and ran water over.)

Preheat the oven to 400 degrees. Spray a 9x13-inch baking dish with nonstick spray. Spread 1/2 cup of the tomato sauce over the bottom of the baking dish. Top with three lasagna noodles, then spread with one-third of the cheese mixture. Drizzle with another 1/2 cup of the tomato sauce then sprinkle with 1/4 cup of the mozzarella. Top with three more lasagna noodles and repeat the layers, ending with the mozzarella. Cover with foil and bake 25 minutes; uncover and bake until bubbling and slightly crisp on top, about 10 min. longer. Let stand 5 minutes before serving.

Tomato sauce:

4 tsp olive oil
35 oz can tomatoes, drained and chopped
1 garlic clove minced
1/4 tsp salt
Freshly ground pepper, to taste

Heat the oil in a nonstick saucepan, then add the tomatoes, garlic, salt and pepper. Cook, stirring frequently, until reduced to about 2 cups, about 15 min. (I added more spices...oregano, basil and parsley, to taste.)

Source: Weight Watchers' Simply the Best Italian

Suggestions: This basic recipe is very good. I think it would have been too bland for my family's taste without adding more spices, however. And the next time I cook it I am going to add mushrooms and a few veggies to the tomato sauce. And the book says if you use no-boil lasagna noodles you can omit the instructions about the noodles.

Nutritional info: Make 8 servings. 5 WW points per serving. Per serving: 237 calories, 7 g total fat, 3 g saturated fat, 15 mg cholesterol, 29 g total carbs, 2 g dietary fiber, 14 g protein.


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