Grilled Bruschetta Chicken

Prep Time: 5 min.
Total Time: 30 min.
Makes 4 servings


1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small, boneless and skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate.
REMOVE chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp dressing.
TURN chicken over; place, cooked side up, on foil side of grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165°F).

Click here to watch a video of how to make it

Eggplant Parmesan

This is a great low fat version of one of my favorite comfort foods!

2 large eggs
2 tablespoons fat free milk
1 cup Italian seasoned dry breadcrumbs
1 eggplant, unpeeled and cut into ¼ inch slices
2 teaspoons extra virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 (28-oz) can crushed tomatoes
1 (14 ½ oz) can diced tomatoes
¼ cup dry red wine
2 tablespoons minced fresh basil, or 2 teaspoons dried
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon sugar
1 cup shredded part skim mozzarella cheese
3 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees. Spray 2 baking sheets and a 9 x 13 inch baking dish with nonstick spray.
Lightly beat the eggs and milk in a shallow bowl. Place the breadcrumbs in another shallow bowl. Dip the eggplant in the egg mixture, then in the breadcrumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray (for best flavor, use olive oil cooking spray). Bake until the eggplant is softened and lightly browned, about 25 minutes.
Meanwhile, heat a nonstick Dutch oven/large pot. Swirl in the oil, then add the onion and garlic. Sauté until golden. Add the crushed tomatoes, diced tomatoes, wine, basil, salt, pepper, and sugar; bring the mixture to a boil. Reduce heat and simmer, uncovered, until slightly thickened, about 15 minutes.
Spoon about one third of the tomato sauce on the bottom of the baking dish. Top with a layer of half of the eggplant, then another one third of the sauce, then another layer of the remaining eggplant, then the remaining, sauce. Sprinkle with the mozzarella and parmesan cheeses and bake, uncovered, until the dish is hot and bubbling and the cheeses is golden, about 20 minutes. Let stand 5 minutes before serving

Per Serving:. Makes 6 servings. 5 points, 275 calories, 10g total fat, 4 g saturated fate, 84 mg cholesterol, 86.3 mg sodium, 34g total carbohydrate, 6 dietary fiber, 14g protein, 308 mg calcium.

Baked Ziti

This recipe is a little different because you layer it like lasagna, it comes our really good. I tried for years to get my mother in-law's recipe but she didn't follow one - this comes pretty close. Enjoy!

Serves 4

• Coarse salt and ground pepper
• 8 ounces ziti rigate (ridged) or other short pasta
• 1 cup part-skim ricotta
• 1 large egg, lightly beaten
• 3/4 cup finely grated Parmesan
• 1 cup shredded part-skim mozzarella
• 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
  **if you use jarred sauce I swear by Rao's - their eggplant sauce is awesome

Directions

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella.
4. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
   

Uncle Charlie's Pesto Sauce

• 2 C Fresh Basil
• 1/2 C Olive Oil
• 2-3 Tbsp. Pignoli Nuts (Pine Nuts)
• 2 Garlic cloves crushed
• 1 tsp. salt
• 2 Tbsp. Romano Cheese
• 1/2 C Parmesan Cheese
• 3 Tbsp. soft butter

In food processor blend; basil, oil, nuts, garlic, and salt. Mix in by hand the cheese and butter. Will keep in refrigerator for up to 2 weeks, can also be frozen.

Note: I also use this pesto for dipping bread, put on a plate and thin it out with EVOO. It's addicting, especially if you love garlic.

Italian Chicken and Vegetable Soup

Love the soup challenge!!

I love soup, I love to make it and eat it.
This is one that I make often because it is 45 minutes to a great healthy meal!


2 tablespoon olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 medium zucchini - sliced
2 (14.5-ounce) cans diced tomatoes - any kind, I like to use the roasted garlic
2 (14.5-ounce) cans chicken broth- or stock if you have it
Grated Parmesan

Heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan cheese

Because I have such pasta kids, I usually make them some sort of noodle-I just use what I have, but I suppose you could get fancy.

Serves 6-8

Crock Pot - 3 Cheese Lasagna

** For a meatier meal, add 1/4 pound of lean ground beef. **

1 Jar (28 oz) Spaghetti Sauce
6-7 Uncooked Lasagna Noodles
2 Cups shredded mozarella cheese
15 oz ricotta cheese
1/4 cup grated parmesan cheese

1. Spread 1/4 of sauce in bottom of slow cooker. Break 2 noodles into 1" pieces and place over sauce.

2. In medium bowl, mix 1 1/2 cups mozarella with ricotta & parmesan cheeses. Spoon half of cheese mixture onto noodles and spread to edge of cooker.

3. Spoon in 1/3 of the remaining sauce, then cover with 2 more broken noodles. Spread remaining cheese mixture on top of that, then 1/2 of the remaining sauce.

4. Break all of the remaining noodles on top and cover with remaining sauce.

5. Cover. Cook on low 3-4 hours or until noodles are tender and cheeses are melted. Top with 1/2 cup mozzarella cheese and cook a few more minutes until melted.

MAKES 6 SERVINGS

PER SERVING: 386 Calories, 24 g Protein, 39 g Carb, 16 g Fat, 8 g Sat. Fat, 49 mg Chol, 3 g Fiber, 919 mg Sodium

Stuffed Crust Pizza

Stuffed Crust Pizza

Olive oil
1 Tbls cornmeal
2 pkg 10 oz refrigerated pizza crust
1 pkg 12 oz mozzarella string cheese sticks (12 sticks), divided
1 garlic clove, pressed
1 can (8 oz) pizza sauce
1 1/2 ounces pepperoni slices
1 oz fresh parm cheese grated (1/4 cup)

Preheat oven to 425. Spray bottom of Jelly roll pan with olive oil sprinkle with cornmeal. Unroll 1 pkg pizza dough across one end of pan. repeat with remaining dough filling pan. Press dough together in center with fingers to seal.

Place 10 of the string cheese sticks, end to end, around edge of pan on top of dough. Roll edge of dough over cheese making sure to keep covered cheese next to side of pan. firmly pinch dough rolled over to dough under cheese to tightly seal.

spread garlic over dough. spread pizza sauce over dough and slightly up sides. Top with pepperoni. shred remaining two cheese sticks over top and spread parmesan over top. bake 18-20 minutes or until crust is golden brown.

I usually just buy shredded mozzarella to save time for the top. I also load my pizza up with veggies in hopes that my kids will get some. It is a fun recipe to let kids help with by adding ingredients to the pizza. It is a favorite around my nieces and nephews.