It's Only Tuesday?!?

Wow! It seems like it should be Wednesday or even Thursday!  Why is it that when I wake up in the morning I wake up thinking that it should be later in the week than it really is?!? Why can't I wake up for once and think that it is Tuesday when it is really Thursday?!?  My brain and I really need to have a heart to heart about this.

Things have been CRAZY at work lately so I really haven't had much time to blog......which is a very very sad thing! :-(

But I will leave you all with two FABOOSH recipes that we tried over the last week (haha.....I love that word).  I highly recommend you try these because they are easy, quick and decently healthy.

Broccoli and Bow Tie Pasta

• Kosher salt
• 8 cups broccoli florets (4 heads)
• 1/2 pound farfalle (bow tie) pasta
• 2 tablespoons unsalted butter
• 2 tablespoons good olive oil
• 1 teaspoon minced garlic
• 1 lemon, zested
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup toasted pignoli (pine) nuts
• Freshly grated Parmesan, optional

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.

To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

My recommendations- 1.) Forget the pine nuts (unless you love them).  I was WAY too lazy so I skipped out on these the second time I made this dish and I am glad I did.  2.) If you like a little spice.....add a couple shakes of red pepper flake to the garlic butter glaze.  VERY yummy!!!!  3.) Instead of Parmesan cheese I used the Kraft Shredded 5 Cheese Italian.

Chicken Parmesan Bundles

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp.  KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1   egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups  spaghetti sauce, heated 

    

Heat oven to 375ºF.

 

Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

Bake 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.

 

My recommendations- 1.) Utilize the healthy living tips.....the taste is just as good and less calories.  2.) I used a 1 1/2 lb package of chicken (3 chicken breasts) and pounded them thin.  I was only able to eat half of a bundle.  They are HUGE!!!! 

Have a wonderful Tuesday!!! And if you try these recipes I hope you like them! :-)