Chicken Parmesan Subs

Ingredients

* 1/4 cup all-purpose flour
* 1/4 teaspoon kosher salt
* 1/2 teaspoon freshly ground pepper
* 2 MSF chicken strips
* 3 teaspoons extra-virgin olive oil, divided
* 1 6-ounce bag spinach
* 1/3 cup prepared marinara sauce, (see Tips for Two)
* 2 tablespoons grated Parmesan cheese
* 1/4 cup shredded part-skim mozzarella cheese
* 2 soft whole-wheat sandwich rolls, toasted

Preparation

1. Combine flour, salt and pepper in a shallow dish. Place chicken between two large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dredge the chicken in the flour mixture.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add spinach, and cook, stirring often, until wilted, 1 to 2 minutes. Transfer to a small bowl.
3. Add the remaining 2 teaspoons oil to the pan. Add the chicken, and cook until golden on first side, 1-2 minutes. Turn the chicken, reduce heat to medium, top with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella, cover and cook until the cheese is melted and the chicken is cooked through, 2 to 3 minutes. Serve on rolls.

Italian Potato Dumplings

Italian Potato Dumplings

Servings: Serves 4
Prep time: 25 minutes
Cook time: 3 minutes

Ingredients:
2 pounds potatoes
1 egg
1 teas. olive oil
Pinch of salt
3 1/4 cups flour
1/4 c. grated cheese
Tomato sauce, pesto sauce, ratatoulle

Directions:
Boil potatoes in their skins until tender. Drain, peel and put through a ricer (or mash until smooth). When cool, combine with the egg, olive oil, grated cheese and salt. Gradually add flour, then knead thoroughly until very smooth. Take pieces of dough and roll into rope-like strips. Cut into 1-inch pieces. Thin each piece by pressing with the thumb in a flipping motion away from you. Drop gnocchi into boiling salted water. After gnocchi rise to the surface, cook for 3 minutes longer. Drain. Transfer to platter and serve with tomato sauce and grated cheese.

Chicken Remix

So tonight I made the Mushroom Manicotti. DH was sniffing around and when he started to see the finished product, his mouth started watering. I had a few of the ingredients leftover, so here's what I did for him. Measurements are pure guesswork here, Guys.

1/2 c chopped scallions
1 c fresh sliced mushrooms
1 clove garlic, minced
4 Tbs butter
1 c diced FriChik

Saute all of that together for about 5 minutes.

Meanwhile mix together:
1 c chix broth
1 Tbs lemon juice
1/4 tsp lemon pepper

Add the broth mixture to the saute and boil it down for about another 5 minutes until most of the liquid dissipates. Then add about ummm... maybe 1/2 c heavy whipping cream and let it get happy for another 2-3 minutes. Then add 1/2 c chopped spinach and get happy again. Pour the entire mixture over the leftover spaghetti noodles from Wednesday night and throw 1 c feta cheese over the top. Sprinkle with crushed red pepper flakes and enjoy.

DH says he feels like he's at a restaurant, also says he feels like a king. Will keep this recipe in mind for further bribing. ;)

Mushroom Manicotti

Prep Time: 15 min
Start to Finish: 35 min
Makes: 2 Servings

Pasta
4 uncooked manicotti pasta shells

Garlic-Mushroom Sauce
1 tablespoon butter or margarine
2 cups sliced fresh mushrooms (5 oz)
2 tablespoons chopped onion
2 cloves garlic, finely chopped
1/3 cup dry sherry, dry white wine or chicken broth
1 teaspoon lemon juice
1/4 teaspoon lemon pepper
1/8 teaspoon salt
1/2 cup whipping cream

Filling
1 package (3 oz) cream cheese, softened
3 tablespoons crumbled feta cheese
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/4 cup diced cooked ham - not sure on this yet - maybe FriChik
1 tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives



1. Heat oven to 375°F. Cook and drain manicotti shells as directed on package.

2. In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.

3. In small bowl, mix cream cheese, Feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.

4. Pour half of sauce unto un-greased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.