Yummy!!!!

Dinner tonight was AMAZING! I took pictures of the beating of the meat....will save that for another blog.

I was at the gym this afternoon pumping away on the elliptical trying to decide what I'd fix for dinner. It was a toss up between pizza with the new homemade whole grain crust recipe I invented, or a pasta bake. All of a sudden I had an epiphany. Yep, right there on the treadmill in front of God and everybody! Chicken Parmesan.

When the boys were at home and I was on Weight Watchers years ago, I used to make veal Parmesan all the time. Our local store sold these cubed veal patties that weren't' breaded. I'd fry them up in a pan with no oil and put Swiss cheese on them and spaghetti sauce and have it with pasta. They don't sell that veal anymore and our retirement budget can't afford 'real' veal. I all of a sudden thought ohhhhhhhhhhh chicken!!!

I pounded out boneless chicken breast that I'd seasoned with garlic salt. Figured the pounding would push the garlicy goodness into the meat. I had homemade pasta sauce in the freezer and man oh man is it kick ass! I added some fresh cooked baby portabella mushrooms to the sauce. I cooked up some angel hair pasta (Ronzoni Smart Pasta). While that was cooking away I dredged the chicken breast in flour and 'fried' it in 1 teaspoon of olive oil. When it was done, I put a slice of low fat Swiss cheese on it and topped it with my wonderful sauce. Put my pasta next to that...I like my pasta naked. A side of steamed whole green beans and dinner was to die for!!!! It was sooooooooooo good. I'd eat it again all over and I don't say that often!

I really love this sauce. Here's my recipe if anyone wants to try it. It made 20 servings that came out to be 1 point each. I put them in the freezer and pop one out when I need it.

2 cups diced onion
2 cans mushrooms
3 15oz cans tomato sauce
1 can tomato paste 6oz
2 tbsp ground basil
2 tbsp ground oregano
2 Tablespoons minced garlic
1 large green pepper diced
2 tbsp olive oil
1/2 tsp Marjoram, dried
1/2 tsp ground thyme
1 can diced tomatoes 28 oz
3 T SPLENDA

I sauteed the onion, green pepper, mushrooms in the oil. Added everything else and simmered for a while. I then used the immersion blender as I don't like chunks. If you like chunks, don't use it. Made 20 servings ....nice sized ones too...over 1/2 cup I'd say...I go by weight.


Yum, Yum, Yum!!!!

:-)