Tag Archives: parmesan

Tay’s Chicken Pitas – Healthier

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Tay’s Chicken Pita is Healthier and Lower in Calories, but you wouldn’t know! 

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Peppered Parmesan Avocado Sauce:

3T Mayo (Lite can be used)
1/4c Sour Cream, or more to taste
1tsp White Vinegar
1/4tsp Garlic Powder
3T-1/4c Grated Parmesan Cheese (Store shelf kind)
1/2tsp Black Pepper
1 ripened Avocado
Optional: 1/2-1tsp Ranch Dressing PKT. (I used Fiesta Ranch Pkt.)

-Flat Bread/Pita (We used Joseph’s Flax Oat Bran & Whole Wheat Pita)
-Cooked Chicken Breasts (I used Tay’s Mexi Marinade, grilled. *SEE NOTES)
-Toppings: Peppered Parmesan Avocado Sauce, FRESH Tomatoes, Shredd. Chedd. Cheese, Salsa or Quick Pico (Recipe Below), Lettuce. OPTIONAL: TINY Spread of Refried Beans

We Mexi Marinaded Chicken, then Grilled (Charcoal Grill’s Best!). Blend Peppered Parmesan Sauce Ingredients. I lightly rub Pitas, using fingers, with Water. Microwave 10 seconds. Spread half with Peppered Parmesan Avocado Sauce. (Optional to spread other half with Refried Beans). Top with Cooked Chicken Breast and Toppings of Choice. I had no Salsa, so, improvised with Quicky Pico (Below).
 ** NOTES: Any Chicken will do: Plain, Boiled in Chicken Broth (Toss frozen Chicken into a pan w/ Water, throw in 1-2 Chicken Broth Cubes. Bring to boil, boil til cooked.), Desired Seasoning. Any. **

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Quicky Pico/Salsa:
1can Basil Oregano Tomatoes, drained (All I had)
To taste Red Onions, chopped
1tsp Jalapeno deseeded, minced, more to taste
1/2tsp Dried Chives
a lil shy 1/2tsp Dried Cilantro
a lil shy 1/2tsp Garlic Powder
1/8tsp Sea Salt, more to taste
1/8tsp Pepper
1tsp+1/4tsp Lime Juice (Fridge concentrate kind)

Potato Oles:
Tater Tots
Season (Pre and Post cooking), well, with either: Tay’s Rub or Tater Ole Season

Season, bake according to directions. Once done, season lil more. Eat.


*** LEFTOVERS?:
tostadas

Tostadas
Peppered Parmesan Avocado Sauce (Above recipe)
Canned Refried Beans
Leftover Tay’s Mexi Grilled Chicken
Shredded Cheddar Cheese
Sour Cream
Louisiana Hot Sauce

LIGHTLY spread Tostadas with Refried Beans. Then, LIGHTLY spread Peppered Parmesan Avocado Sauce. Top with Leftover Mexi Chicken, Shredd. Cheese. Sparsely, add Sour Cream, Few drops of Louisiana Hot Sauce. I just Microwaved til Cheese Melted.

Parmesan Crock Pot Chicken – Serve over Mashed Taters N Vegis, Rice N Vegis, or Noodles. Many uses!

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Use with Chicken Breasts (As I did), Wings, Legs, Steaks, Pork, Turkey, etc.

4-6 Frozen Chicken Breasts (From 3lb bag)
1/2c Alfredo Sauce
1/3c grated Parmesan Cheese (Store shelf kind)
1 Chicken (Or Beef) Broth Cube
1/2c Water
1tsp Garlic Powder
1/4tsp Black Pepper
1/2tsp Dried Oregano
1/2T Greek Seasoning (McCormick’s Gourmet)
Optional: 1/3T Butter (I skip)

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low for 4-6 hours. Optional to cut up Chicken. I turn my to warm for about 5-10minutes to thicken some.
Can also Butter Flavor Cooking Spray/Butter Baking Pan. Mix rest, together. Pour over Chicken. Bake.
Serve Alone, or, over/with:
-Shred up. Top with Cheese of Choice (Mont. Jack, Moz., Swiss), melt. Use for Sandwiches, on Gyros, etc.
-Vegis (Sautee/Steam/Cook)Onions, Broccoli, Carrots, Peas
-Rice (Cooked in Broth) mixed w/ Vegis: Carrots, Peas, Broccoli (Photo)
-Noodles (Cooked in Broth)
-Mashed Potatoes mixed w/ Vegis: Carrots, Peas, Broccoli, Chives (opt.)

EASY Chicken Parmesan – Lazy Man’s Way

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Fridge Croissants or Biscuits
Chicken Patties, halved
Shredded Moz. Cheese
Grated Parmesan Cheese
Herb and Garlic Bread Crumbs
Pepper
Favorite Spaghetti Sauce
Onions (Optional)

Preheat oven according to Croissants. Spread out Croissants (I press out using fingers to fit halved Patty). Top with halved Chicken Patty (Optional to spread a LIL Mayo- I skip.). Wrap Croissant around Patty. Lay into pan (Ungreased per Croissant instructions). I topped with Onions (Optional). Top with nice amount of Cheese. Sprinkle, well, with Parmesan Cheese. Sprinkle with Bread Crumbs. Pepper. Then, pour a LITTLE Sauce over (As photo shows). Bake according to Croissant instructions (Mine cooked A LOT longer).
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Parmesan Tomatoed Chicken N Vegis

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Chicken Marinade (1+hours) *Optional:
Red Wine Vinegar
McCormick’s Montreal CHICKEN Seasoning

In a ziploc bag (Or bowl) season each side of chicken with seasoning. Put in about 5 good splashes of Red Wine Vinegar. Marinade 1, or so, hour(s). I marinaded 4-5 hours.

1 Red Pepper
1 Green Pepper
1 Onion
1 Garlic Clove, minced
Desired amount of Zucchini, halved/deseeded/sliced
1 Celery *Optional
1/8tsp TO 1/4tsp Sea Salt

1c TO 2c Shredded Mozzarella Cheese
1 jar Garlic Onion Tomato Spaghetti Sauce

Tomato, sliced
Grated Parmesan Cheese (Store shelf kind)
Shakes of Dried Parsley
Shakes of Pepper

Cut Chicken into tenderloin sizes (Width wise). Marinade.
Preheat oven to 450.
Cut vegis, lay in BUTTER FLAVORED COOKING SPRAYED dish. Sprinkle with Sea Salt.
Heat a LITTLE Extra Virgin Olive Oil in skillet. Once to a GOOD SIZZLE, add chicken. Cook on Med.-High heat about 3 minutes on EACH side. Lay over Vegis.
Mix sauce and cheese. Top over chicken. Top with Tomatoes. Sprinkle, WELL, with Parm. Cheese. Sprinkle with Parsley and Pepper. Bake 450 for 25minutes.
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Parmy Porkies/Piggies on Tomato Piles (Parmesan Pork (Or Chicken) over Delicious Tomato Rice)

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4-5 Pork Chops, I used Bone-In (Chicken can be used)
3/4tsp TO 1tsp MCCORMICK Montreal CHICKEN Season
1/4 Dried Basil
1/4 Dried Oregano
1/8tsp Garlic Powder

1/4c TO 1/2c Grated Parmesan Cheese (Store shelf kind- I did 1/4)
3-4T Mexicana Crema (Creamer/Ricotta/Sour Cream can be used)

*SEE NOTES. Butter Flavor Cooking Spray baking dish. Lay in chops (Or chicken). EVENLY sprinkle with Montreal Chicken Season. Then, Basil, Oregano, Garlic Powder.
Cook at 425 for 20 minutes. Then, mix Parm. Cheese and Crema. Spoon and light spread over tops. Cook additional 20-25minutes. Allow to set few minutes. (Optional to sprinkle with a lil more Parm. Cheese.) Serve over rice recipe below.

Delicious Tomato Piles:
2c uncooked Instant Rice
1c + 3/4c Water
1 Chicken Broth Cube, crushed
2T Tomato Paste
1 can Basil/Oregano Tomatoes, undrained
1/3 Green Bell Pepper, cut small
1/3 Red Bell Pepper, cut small (Optional)
1/2 Smallish Onion, chopped

Mix water with crushed cube, tomatoes, paste, peppers, and onions. Microwave, covered, according to instructions.

*NOTES: For photo I cooked Pork Chops in Crock Pot! I added Pork, Montreal Season, Basil, Oregano, Garlic. Cook on low about 4-5 hours. Last 1.5hour, spoon and spread Parm. Mix over each chop. Cook remaining time. Served over rice.
YOU CAN VERY WELL SPRINKLE TOP WITH SOME SHREDDED MOZ.CHEESE, over Parm./Crema Mixture. At same time adding Parm./Crema Mixture.
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Chicken Parmesan Smoothered Wraps

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3-4 thawed Chicken Breasts (From 3lb bag.)
Mayo
Soft Taco Shells *See Notes
Fresh ROMA Tomatoes
Red Onions

Coating *See Notes:
1/2c GARLIC & HERB Bread Crumbs
1/2c Grated Parmesan Romano Cheese (Store shelf kind)
1/4c -1/2c shredd. Moz. Cheese, minced *See notes
1tsp Parsley
1/4tsp Sea Salt
1/8tsp Pepper
(Reserve 3T of coating mixture)

Sauce:
2c Rinaldi Tomato Onion Garlic Sauce
1 Dried Bay Leaf
1/4tsp Garlic Powder
1/8tsp Red Pepper Flakes
1/2tsp Italian Seasoning

Spread a THIN layer of Mayo onto Chicken. Coat, well, with coating. Butter spray the baking dish AND each side of coated chicken. Lay into Butter Flavored Baking Dish. Bake, uncovered, for 35 minutes, about.
While chicken is cooking. Simmer, stirring frequently, sauce ingredients.
CAREFULLY, halve each chicken the LONG WAY (1/2 chicken per wrap). Add to soft shell. Add Spinach, ROMA Tomatoes, and Red onions. Roll, tucking in sides.
Place shells into Butter Flavored Sprayed baking dish. Top with sauce. Then MORE Moz. Cheese. Then sprinkle reserved 3T Coating. Bake, uncovered til melted/browned. Broiling is optional.

NOTES: You can choose to skip wraps and serve with JUST chicken and sauce, topped over spinach, tomatoes, and onions.
Or over pasta noodles.

Also, coating technique/ingredients are optional. You can: Beat few eggs in bowl. Dip chicken. Then, dip in equal parts, mixed: Flour, Bread Crumbs, and Cheeses (Parmigiano-Reggiano works, too). (Repeat is optional). Then baking …OR… Frying in skillet with EVOO. (If baking, spray each side, lightly, with Butter Flavor Cooking Spray.). Or fry each side, in EVOO, til browned, then bake about 15-20minutes. We wanted to try something different, thus mayo and breading.
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Fungi Pie (tTt’s Mushroom and Parm. Pizza Pie)

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Thin Crust of Choice
Mozzarella Cheese
Grated Parmesan and Romano Cheese Mix (Store shelf kind)
Olive Oil
Pkg. Mushrooms, sliced
1/2 Onion, sliced thin
1 Garlic Clove, minced
1/2 T Oyster Sauce
Few Dashes Pepper
Oregano

Butter flavored cooking spray pan. Saute mushrooms and onions (Using few drops of water to keep from sticking). Season with pepper. Half way through add garlic and oyster sauce. Continue to saute. SLIGHTLY oil both sides of crust. Sprinkle top with nice amount of grated parm. and romano cheese. Top with mushroom mixture. Top with moz. cheese. Sprinkle entire top with more parm. and romano cheese. Sprinkle oregano. Bake according to directions.
Note: We tried with well drained canned tomatoes. Side WITHOUT tomatoes won our taste test!

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