Wednesday, October 14, 2009

Chicken Parm and Chicken Parm Sandwiches

I really try to double whatever I make so I can put half in the freezer for another time.  Sometimes the food that makes it to the freezer turns out to be a totally different meal when it comes out...this was one of those times!  I made chicken parm with the normal angel hair and marinara.  I made double the amount of chicken and used it a couple of weeks later for sandwiches.

italian bread crumbs
chicken breasts
olive oil
marinara sauce
shredded mozzarella
angel hair pasta

Flatten chicken breasts between two sheets of wax paper with a meat mallet.  Dredge in bread crumbs, then egg mixture, then bread crumbs again.  Fry chicken breasts in olive oil.  When all chicken has been cooked, place half in a 9x13 casserole dish and wrap remaining half in foil to freeze for a later meal.  Pour marinara sauce over chicken breasts in casserole and sprinkle with cheese.  Bake in oven preheated to 375 until marinara is bubbly.

For Sandwiches:

prepared chicken breasts
sub buns (I used sweet italian bread from Kroger bakery and it was yummy!)
marinara sauce
sliced provolone
shredded mozzarella

Thaw out frozen, cooked chicken breasts.  Place on sub buns and top with marinara.  Place provolone slices on side of bun without chicken and sprinkle chicken with shredded mozzarella.  Place under broiler until bun is browned and cheese is melted.

Buttermilk Banana Bread

from My Kitchen Cafe

I have a nut allergy so I was excited when I saw this banana bread recipe because it didn't call for nuts--I always feel like I'm leaving one of the most important ingredients out when I leave the nuts out of banana NUT bread!  I had some batter left over when I filled my bread pan so I made six muffins with the left over batter--a nice little after school snack!

1/2 cup butter, softened
1 1/2 cups sugar (although I only used about 1 cup of sugar and it was plenty sweet!)
2 eggs, well beaten
1 cup mashed bananas (wound up being about two good sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda
Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Pour batter into greased and floured bread pan and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

Taco Soup

adapted from Krista's Culinary Creations
Krista's recipe called for one can of corn and one can of green beans.  Scott isn't a green bean fan so I just doubled the corn.  I didnt' drain the corn just to add some extra juice to the broth because I like my soups "soupy."  Scott had to work late the night that I made this so I let it simmer on the stove for about three hours; that always makes a good soup even better!

1 can tomato soup
1 can chicken broth
3 cups water
1 pkg. taco seasoning
2 cans of corn (undrained)
4 oz. can chopped green chilies
4 cooked chicken breasts, cubed

Combine all of the ingredients and cook over medium heat until heated through.  Simmer as long as desired until ready to eat.