Thank you Hungry Girl for another AWESOME recipe. The farmer markets are open and veggies are fresh. What better way to enjoy them then with some protein. I’m not usually one to run the oven this long in the summer but it is sooooo worth it.
All the things you crave about chicken and eggplant Parmesan, in one big melty dish… Super yum!
1/4th of pan (4″ X 4″): 350 calories, 12g total fat (5.5g sat fat), 814mg sodium, 14.5g carbs, 6g fiber, 7.5g sugars, 45.5g protein — SmartPoints™ value 6*
1 large eggplant (about 20 oz.), ends removed
Four 5-oz. boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness
1 cup canned crushed tomatoes
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Seasonings: garlic powder, onion powder, salt, Italian seasoning
Preheat oven to 400 degrees. Spray 2 baking sheets and an 8″ X 8″ baking pan with nonstick spray.
Cut eggplant lengthwise into 1/2-inch slices. Sprinkle with 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and 1/4 tsp. salt, and lay on one of the baking sheets.
Lay chicken cutlets on the other baking sheet, and sprinkle with 1/4 tsp. garlic powder, 1/4 tsp. onion powder, and 1/4 tsp. salt.
Bake eggplant and chicken for 20 minutes.
Meanwhile, to make the sauce, combine these ingredients in a medium bowl: tomatoes, 1 1/2 tsp. Italian seasoning, and 1/2 tsp. each garlic powder and onion powder. Mix well.
Remove chicken from oven.
Flip eggplant, and bake until lightly browned and mostly softened, about 12 minutes. Remove sheet, but leave oven on.
Evenly layer the following ingredients in the baking pan: 1/4th of the sauce, half of the eggplant slices, another 1/4th of the sauce, 1/2 cup mozzarella cheese, 2 tbsp. Parm, and another 1/4th of the sauce. Evenly top with cooked chicken.
Continue layering with remaining eggplant slices, sauce, 1/2 cup mozzarella cheese, and 2 tbsp. Parm.
Cover pan with foil, and bake for 30 minutes, or until hot and bubbly.
Uncover and bake until cheese has completely melted and lightly browned, about 5 minutes.
Let cool for 10 minutes before slicing.
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This recipe is courtesy of Moscato Mom. Be sure to check out her blog for lots of great information.
I LOVE stuffed peppers. My grandmother always made them and despite using her recipe, they never seem to quite come out the same. I have been looking for a recipe and stumbled across this one….
8 large bell peppers
2 rotisserie chickens
1 can red enchilada sauce – mild
1 can black beans
1 can niblet corn
3 cups shredded cheddar cheese, divided
sour cream and/or guacamole (optional)
Preheat your oven to 350*.
Remove and shred meat from chickens into a skillet on medium heat.
Add in sauce, corn, and black beans.
Simmer about 5 minutes.
Add in 2 cups of shredded cheese and stir until well combined.
Cut tops off bell peppers and remove seeds and ribs.
Gently spoon chicken mixture into peppers and top with remaining cheese.
Bake uncovered about 15-20 minutes or until peppers have softened and cheese is bubbly.
Remove and let sit about 5 minutes.
Top with sour cream and or guacamole.
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If you try the recipe, let us know what you think? If you have a recipe you want to share, please let me know.
Thank you Hungry Girl for another yummy recipe…. The best part about her recipes are they are usually really easy and helps me to look at various options in my recipes to help me stay on track in my weightless journey. Today’s Healthy Tropical BBQ Chicken Taco Recipe is one I probably would have never thought about….
3 tbsp. bagged cole slaw mix
2 tbsp. crushed pineapple packed in juice (not drained)
1 tbsp. finely chopped red onion
2 tsp. chopped fresh cilantro
1/2 tsp. seasoned rice vinegar
One 3-oz. raw boneless skinless chicken breast cutlet
1/8 tsp. garlic powder
1/8 tsp. onion powder
1 1/2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving
1 Flatout Hungry Girl Exclusive 100% Whole Wheat with Flax Foldit Flatbread (if only they were gluten free)
In a small bowl, combine cole slaw mix, pineapple (and its juice), onion, cilantro, and vinegar. Mix well.
Pound chicken to an even thickness. Season with garlic powder and onion powder. Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Cook for about 4 minutes per side, until cooked through.
Chop chicken, and place in a medium bowl. Add BBQ sauce, and stir to coat.
Cut flatbread in half to make two round pieces. On a microwave-safe plate, microwave for 10 seconds, or until warm.
Divide slaw mixture between flatbread pieces, and top with chicken mixture. Fold and chew!
These are great to take for lunch in Thirty One’s Going Places Thermal. Snacking on the go? This stylish bag with an adjustable strap does double duty as a thermal and crossbody to make it easiest to pack lunch or treats for every family outing, play date or sporting event. Dimensions: 8″H x 9″L x 5.5″D
Remember to share your favorite recipe with us and I will be happy to feature it in our next Tasty Tuesday post.
“Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful ‘fix and forget’ recipe that is easy and pleases just about everyone. Great served with rice or pasta, or even alone.”
Prep Time: 15 m Cook Time: 3 h 15 m
Serves 6 people. Calories: 192 per serving
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken.
Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
Cover, and cook on High for 3 hours, or Low for 6 hours.
Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
What is YOUR favorite recipe? Share it with us for a chance to win a thermal from ThirtyOne.
If you always order the mixed-grill fajitas, it’s time to get your surf ‘n turf on at home! Thank you Hungry Girl for another awesome recipe…
1/6th of recipe (about 1 cup): 169 calories, 4g total fat (1g sat fat), 617mg sodium, 7g carbs, 1.5g fiber, 3g sugars, 25g protein. SmartPoints® value 2*
Prep: 20 minutes Cook: 2 hours on high or 4 hours on low, plus 15 minutes
8 oz. raw boneless skinless chicken breast, cut into strips
8 oz. raw flank steak, cut into strips
1/2 tsp. each salt and black pepper
2 cups sliced red and green bell peppers
2 cups sliced onions
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/8 tsp. cayenne pepper
2 cups chicken broth
8 oz. (about 16) raw large shrimp peeled, tails removed, deveined
Place chicken and beef in a slow cooker, and season with salt and black pepper.
Add peppers, onions, and remaining seasonings. Top with broth, and stir to mix.
Cover and cook on high for 2 hours or on low for 4 hours, or until chicken and beef are fully cooked.
If cooking on low heat, increase heat to high.
Add shrimp to the slow cooker, and stir to mix.
Cover and cook for 15 minutes, or until shrimp are cooked through.
Serve with a slotted spoon, draining the broth.
MAKES 6 SERVINGS so if you have left overs, freeze them for lunch or dinner another day.
Thirty One’s Chill-icious Thermal is perfect for adults and kids. It’s super easy to carry or clip on a backpack or tote. 10″H x 8″L x 3 3/4″ D. The best part is it is only $20 plus $7 for personalization. Keeps food hot or cold.