Jul. 21st, 2006

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We're going through the stage of WW where all we want is our bad-for-us comfort foods, so I'm taking this as a challenge to WW-ify those recipes while still remaining as true as possible to them. Chicken parm wasn't too difficult, and the results were really tasty. And it only took half an hour, from prep to table!

Chicken breast halves (boneless and skinless, of course)
Salt and pepper, to taste
Spray oil (PAM or equivalent, preferably olive oil)
Shallots
Minced garlic
Prego Chunky Garden sauce (Tomato, Onion, and Garlic variety)
Reduced-fat mozz/parm cheese blend

Preheat large, deep skillet. When hot, spray with oil. Season chicken breasts and add to skillet. Cook 4-5 minutes, then add shallots and garlic. In another 2-3 minutes, turn breasts and move shallots and garlic around. Cook another 4-5 minutes, then add entire jar of sauce. Flip chicken to coat with sauce, and incorporate shallots and garlic into sauce. Turn heat to medium, cover the skillet, and let the chicken hang out in the sauce while you prepare the pasta and any veggies (we had Birds Eye baby beans and carrots blend). When the pasta and veggies are ready (about 10 minutes), turn off the skillet's burner.

When I plated things up last night, I gave each of us a med/large serving of pasta, a chicken breast half, and lots of sauce. I then topped everything with cheese (a couple of tablespoons per plate) and zapped 'em in the microwave so that the cheese was melty. Then I added the veggies to the plates and served dinner.

Wicked tasty, relatively cheap ($16 for everything), plenty of leftovers, and relatively WW friendly. (And this can continue to be WW friendly, as long as we watch our portions.) I will concede to being a little whiny, regarding wanting the deep-fried chicken cutlet that one normally gets with chicken parm, but I'll adjust!

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