Tuesday, July 16, 2013

I'm a cooker, not a hooker!

Yesterday, I tried spaghetti squash instead of my trusty shaved zucchini as a pasta substitute. I am sold, that stuff is amazing!!! And it's pretty darn easy, too.

I made mine with my chunky tomato sauce and baked chicken parm. I always worry about cooking for new people, but even our houseguest T loved it. Maybe next time I will try it with shrimp and lightened Alfredo sauce!!

I tried to write this up like a real recipe. Truth is, I don't measure when I am making stuff without a recipe. I guesstimated what the measurements might be, so you may need to tweak the spices to make it work for you.

I wish I was better at taking pictures.  Most of the time (ok, all of the time) I use my iPhone, because it's so much easier to use the blogger app than to use my laptop and lift pictures from my memory card!!! 

In addition to making up recipes in my own little brain, I also love to try new stuff from Pinterest. You can follow me there @Lisapedia. I have a board for healthy foods, one for all recipes, and even a vegan board.(I also have a board for alcohol called Raise Your Glass).

Happy hooking, oops, I mean cooking!!

Baked Chicken Parmigiana with Chunky Tomato Sauce and Spaghetti Squash

For the chicken:
1.5 lbs thin sliced chicken breast
Whole wheat Panko breadcrumbs
Kraft Parmesan Cheese (the grated kind in the plastic jar)
2 eggs
Olive oil spray

Whip the eggs in a shallow, wide bowl with a fork
Combine the breadcrumbs and cheese in another wide, shallow bowl. I don't have a measurement for this, but start with a half cup of crumbs and a quarter cup of parmesan,  and make more if you need to.
Dip the chicken in the egg, coat in breadcrumb mixture and place on a baking sheet ( I use a Pampered Chef stoneware pan, it provides great browning).
Continue dipping and coating the chicken.
Spritz the chicken lightly with olive oil 
Bake chicken 25-30 minutes or until done at 400 

For the spaghetti squash: (I recommend doing this step first)

1 large spaghetti squash

Cut the squash lengthwise and remove the seeds.  Place the squash cut side down in a baking dish with a half inch of water in it. Bake the squash 30-45 minutes at 375.

When squash is done, scrape the pulp with a fork and place in a bowl.  It will look similar to pasta noodles. Keep warm until ready to serve.

For the chunky tomato sauce:

2 cans fire roasted diced tomatoes
I heaping tablespoon minced garlic
1 tsp crushed red pepper flakes (or to taste)
1 tsp Italian seasoning
2-3 tbs extra virgin olive oil

In a saucepan, place evoo, crushed red pepper, and garlic.  Cook and stir over medium heat until garlic is light brown.  Add tomatoes and Italian seasoning and stir.  Cook over low heat at least 15 minutes. Season with salt if desired. (I don't find it necessary) Keep warm until ready to serve.

To serve, place squash on a plate with chicken next to it, ladle sauce over squash (and chicken if desired).  I like to serve mine with a green salad.
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Monday's Menu
Breakfast:protein shake made with skim milk, chia, blueberries
Lunch: quinoa w/ veggies and mozzarella 
Snack: watermelon and pineapple with pepper jack cheese
Dinner: chicken parm with spaghetti squash and chunky tomato sauce
Snack: banana with peanut butter

No workout Monday, it was supposed to be yoga day and we all know how I feel about that :-p

3 comments:

  1. I love the title of your blog... very funny. You know, I've been wanting to try spaghetti squash for a couple of months now. I keep hearing how good it is. I'll get around to it one of these days.

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  2. I meant to say that I like the title of your post, 'I'm a cooker not a hooker.'

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    Replies
    1. Thanks, Rachael! You should try the squash, it's yummy and you can eat a ton without feeling guilty!!

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