Here are a few healty recipes full of veggies to help you all on our Get Healthy Challenge. We love them, and they are full of flavor, even if they are good for us!
This first one is more involved, but not too bad. I made it Sunday morning and put it in the timed oven so it was done when we got home from church. The next recipe is quick and easy for a busy weeknight.
*adapted from a foodnetwork recipe*
1/2 cup fat-free cottage cheese
1/2 medium zucchini, diced
1/2 cup chopped broccoli, blanched
1 red pepper, seeded and diced
2 tablespoons thinly sliced fresh basil leaves
4 boneless, skinless chicken breast halves
1 1/2 cups whole wheat bread crumbs
2 eggs, beaten
Salt and freshly ground black pepper
1 tablespoon olive oil
can or jar of your favorite spagetti sauce
1/2 cup grated part-skim mozzarella
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the cottage cheese, zucchini, broccoli, red pepper, and basil. Set aside.
Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag. Spoon a dollop of the ricotta mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.
Put the bread crumbs on a plate. Season the eggs with salt and pepper. Heat olive oil in a large nonstick skillet. Dip the chicken roll-ups in the egg whites and then coat with bread crumbs. Place the roll-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
Spread the spaghetti sauce in a shallow baking dish and place the chicken roll-ups over the sauce. Sprinkle with mozzarella. Bake for 30 minutes.
I used 12 chicken tenders instead of the whole breasts, so all the filling didn't fit in them. I just mixed it in with the sauce, and it was great. We served it over whole wheat noodles. Everyone ate it and loved it!
No comments:
Post a Comment