Chicken Parmesan

I am way too organized.  It's actually becoming a problem.  What!? How's that a problem?!  Let me explain... I organize my closet in rainbow order by style/season.  Papers and worksheets are all in chronological order.  I make lists for nearly everything...weeks in advance.  Going on a trip? Weeks before I'll make a list of things I want to pack.  Yes, even down to the number of socks and underwear. Things to Do, Weekly Menu, Grocery Lists, Dinner Options...I could make a list of all the lists I make but I think you get the point.  

Last week I was looking at my Dinner Options list trying to come up with a menu for the week.  What haven't we had in a while?  You'd think with a list of over forty choices we'd rarely eat the same thing. WRONG!  Most of the time it's the same ten or so things.  

This week I challenged myself to do all things we hadn't had in the past two weeks.  We had fish one night and stew beef another.  But the best was Friday's meal.  Chicken Parmesan!

I can't tell you the last time I made Chicken Parm.  Way too long!! Traditionally, the dish has a bad rep, but this version is waistline friendly!  Just what we'll be needing with Thanksgiving right around the corner!

Chicken Parmesan

Ingredients

• 4 thin chicken breasts
• 1/2 cup italian breadcrumbs
• 1/4 cup parmesan cheese
• 2 egg whites
• 1/2 cup mozzarella cheese, shredded
• 1 jar spaghetti sauce
• Spaghetti or spaghetti squash (optional)

Instructions

In a shallow dish combine breadcrumbs and parmesan cheese. Place egg whites in a separate dish.

Dip chicken in egg then breadcrumb mixture. Repeat for a thicker breading.

Place in a lightly greased baking dish. Lightly spray tops of chicken with cooking spray.

Bake at 450º F for 20 minutes. Flip and bake an additional 5 minutes or until chicken is no longer pink.

Top with sauce and sprinkle with mozzarella cheese. Broil until cheese is bubbly.

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Spaghetti Squash

Every year it seems our garden gets bigger and bigger.  We're always finding new things to grow (or at least try to grow).  Does anyone else find this happening to them too?  Eventually we'll run out of space...right?  

Last year we tried spaghetti squash.  My aunt said if we planted one for her too she'd take some also.  Ok.  We can do that.  So since my dad and I really like squash and we figured we could freeze some, we planted four spaghetti squash seedlings...

DO NOT PLANT FOUR SQUASH PLANTS....EVER!  

Squash (as we learned the hard way!) grows like a weed.  It practically overtook the whole garden!  And my aunt took maybe six out of the fifty.  We had so many I was debating not planting any this year afraid it would happen again.

We ended up planting four squash again... but they're different types don't worry!  Hubbard, butternut, buttercup (which never came up!), and spaghetti.  So if anyone has great ways to use these squash please let me know!!

Usually I just steam it in the oven to cook it.  Then I either eat it plain, add spaghetti sauce, mix in other meats/vegetables, or layer it for lasagna.

If your squash will fit, microwave it 6 minutes, flipping halfway through. This will make cutting a lot easier.  Cut in half lengthwise and scoop out the seeds and membrane.  

Place squash, cut side up, in a glass baking pan.  Cover the bottom of the pan with water and wrap with foil.  Bake at 350*F for 30-35 minutes or until the strands start to easily pull away with a fork.

Eat plain, with sauce, or mix in other vegetables!

Spaghetti Squash

by Simple and Sweet Creations

6071074

Ingredients

• spaghetti squash

Instructions

Microwave squash 6 minutes, flipping halfway through.

Cut in half lengthwise and scoop out seeds and membrane.

Place, cut side up, in a glass baking pan.

Fill the bottom with water and cover the pan with foil.

Bake at 350º F for 30 to 45 minutes or until strands easily pull away with a fork.

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