Chicken Parmigiana with Zucchini Noodles

Chicken Parmigiana with Zucchini Noodles

Recipe from thenoshery.com

3 Chicken breasts

1 Cup reduced fat buttermilk

1/2 Cup panko bread crumbs

1 tsp Oregano

1 tsp Basil

1/2 tsp Thyme

1/2 tsp salt

1/4 tsp pepper

6 Small zucchinis

1 Large yellow squash

1 Shallot

3 Cloves garlic

1 Vine ripe tomato

1/4 Cup tomato sauce

1/4 Cup roasted red pepper

1/4 Cup chopped fresh basil

1/2 Cup mozzarella

3 Tbsp olive oil

Take chicken breasts and place in a 1 gallon Ziploc bag. Pound them out to about 1 inch. Fill a shallow pan (pie dish or other) with buttermilk. Let sit for about 5 minutes.

Meanwhile, fill another shallow pan or plate with bread crumbs. Add to the panko crumbs oregano, basil, thyme, salt, and pepper. Mix well. Take your chicken breasts and transfer to the panko, coating the chicken on both sides. Transfer to a baking sheet brushed with olive oil. Bake in the oven for 25 minutes, turning the breasts halfway.

While the chicken is in the oven, take your zucchini and cut in half (I found it easier to not cut them). Take a zest-er (or something to make thin noodle-ish shapes) and run it down the zucchini. do this along all the sides until it gets to the core. Discard the core. Do the same thing with the yellow squash. Set aside.

Thinly slice shallot, mince garlic cloves, dice tomato, slice the roasted red pepper and fresh basil.

Heat olive oil in a large skillet. Add shallot and garlic and saute until translucent. Add tomato sauce and half of the fresh basil. Stir and cook at medium for 2 minutes. Add tomatoes and red peppers, stir and let simmer for 5 minutes.

Add zucchini noodles. Toss with the sauce and saute at medium heat for about 5 minutes. Add salt and pepper to taste. Remove from heat and transfer to a bowl. You don't want the zucchini to over cook and get soft.

Pull the chicken from the oven and sprinkle with mozzarella. Transfer to broil and cook on normal until the cheese melts and bubbles.

Serve the chicekn over the pasta, garnish with fresh basil, diced tomatoes, and drizzle with olive oil.

Tortellini Soup (Two Recipes)

Tortellini Soup

Recipe from Breta Finlinson

2 Tbsp butter

1 Clove garlic

1 Medium carrot cut into julienne strips

1 Medium onion, chopped (1/2 cup)

I Medium stalk celery, sliced (1/2 cup)

6 Cups water

2 tsp vegetable bouillon granules

1 15-16oz Can kidney beans, rinsed and drained

1 10-oz pkg dried cheese filled tortellini (2 1/2 cups)

1 Tbsp chopped fresh parsley

1/4 tsp pepper

6 Tbsp Pesto

6 Tbsp freshly grated parmesan cheese

Melt butter in dutch oven or large pot over medium low heat. Cook garlic, carrot, onion, and celery in butter 10 minutes, stirring occasionally. Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender. Stir in parsley and pepper. Top each serving with pesto and cheese (or mix in pesto). Serve immediately.

Tortellini Soup

Recipe from Liz Cox

2 tsp olive oil

1/2 Cup onion, chopped

1 Garlic clove, minced

2 Cans chicken broth

1 Cup dried tortillini

1 Can diced tomatoes, undrained

1 Dried basil leaf, 1 1/2 tsp

1 Pkg spinach (frozen chopped) or fresh

Grated Parmesan Cheese

Heat oil over medium-high heat in a 3 quart sauce pan. Add onion and garlic and cool until tender. Add broth and bring to a boil. Add tortellini and cook like directions say until tender, don't drain. Add tomatoes, basil, and spinach. Reduce heat and simmer for 5 minutes. Sprinkle cheese on top.

Buttermilk Biscuits

Buttermilk Biscuits

Recipe from somewhere online

1/2 Cup butter

1/4 Cup club soda

1 Egg

3/4 Cup buttermilk

4-5 Cups Bisquick

Mix ingredients together until dough forms. Flatten out dough to 1 inch thickness. Cut out with a circular cutter (I used a cup) abotu 2 inches in diameter. Place on cookie sheet and cook at 450 for 10-13 minutes (until tops are lightly browned).