ROTW

Recipe of the Week

Smoked Turkey Wrapped Asparagus 

Courtesy of Ellie Krieger

Food Network

Ingredients

• 12 asparagus spears
• 1 1/2 teaspoons extra-virgin olive oil
• 4 thin slices smoked turkey (about 1/4 pound)
• 12 chives, optional

Directions

Pre-heat the oven to 400 degrees F.

Break the woody end off each asparagus spear and peel the outermost layer off the lower 3/4 of the spear with a vegetable peeler. Place asparagus on a large plate, drizzle with the olive oil and toss gently so the oil is evenly distributed. Slice each slice of turkey lengthwise into three strips. Wrap one strip of turkey around each asparagus spear, leaving the tips of the asparagus unwrapped. If using, tie a blade of chive around each wrapped spear. Place the wrapped asparagus on baking tray and bake for12 minutes, turning once.

*I like this recipe because it's adaptable and very simple.  There are many many different types of turkey.  You can also add a very small pinch of red pepper flakes for a little bit of heat if you like.

ROTW

Recipe of the Week

Chicken Parmesan

courtesy of Ellie Krieger

Food Network

*picture to come later when I make it again

Ingredients

4 slices whole-wheat bread (1-ounce each)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup skim milk
1/2 cup all-purpose flour
4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons (1/2-ounce) shredded Parmesan

Directions

Preheat the oven to 350 degrees F. 

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling. 

 *I don't change a single thing about this recipe.  I LOVE it the way it is.  A lot of traditional Chicken Parmesan recipes are fried before they are put in the oven.  It's just much healthier to do it this way and it tastes great!  I have picky children and they ask for this all the time.  They love the "chicken with sauce and cheese", lol!