Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Formal Chicken Bowtie Parmesan Pasta with Bake Sausage Over Fettuccine and a Green with Salad Steamed with Home Zucchini Made & Yellow Vinaigrette Squash (for (for 4) 2) Chicken Parmesan Bake Over Fettuccine 2 Boneless, Skinless Chicken Breasts 1 1/2 Tablespoon Olive Oil 1/8 Teaspoon Crushed Red Pepper Flakes 4 Large Basil Leaves (1 leaf chopped) 4 Ounces Fresh Mozzarella Cheese, crumbled 1/4 Cup Fresh Grated Parmesan Cheese 1 1/4 Cups Seasoned Home-Style Croutons 14 Ounces Whole San Marzano Tomatoes 3 Teaspoons Freeze Dried Minced Garlic 8 Ounces Dry Fettuccine Noodles 1/2 Tablespoon Sugar 1/8 Teaspoon Salt 1/4 Cup Water Approximately 680 calories per normal serving * make two generous servings. Steamed Zucchini & Yellow Squash 1/2 Zucchini 1/2 Yellow Squash 1/2 Tablespoon Butter Salt to taste Pepper to taste Approximately 70 calories per normal serving * make two generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
Formal Chicken Bowtie Pasta Parmesan with Bake Sausage Over and Fettuccine a Green Salad with Steamed with Home Zucchini Made & Vinaigrette Yellow Squash (for 4) (for 2) 1 2 Preheat oven to 350 degrees. Pour tomatoes into a bowl and crush with your hands until small chunks. Next, coat the bottom of a 9x9 inch baking dish with 1/2 Tbs. olive oil. Add the 1/8 tsp. crushed red pepper flakes to baking dish. Pour 1 Tbs. olive oil in frying pan 3 and sauté 3 tsp freeze dried 4 minced garlic for about 15 seconds on medium-high heat. Add chicken to frying pan, searing the chicken for 2 minutes on each side. Once chicken is browned on the edges, remove & place in the 9x9 baking dish that has the oil and pepper flakes already in it. Finely chop 1 basil leaf. Using your hands, crumble the fresh mozzarella cheese into small pieces. Wash and slice the 1/2 of the zucchini & yellow squash into 1/4 inch thick slices. Get chicken and lightly salt and pepper it on both sides. Reduce the heat on the frying pan to medium and add the bowl of tomatoes, 1/8 tsp. salt, 1/2 Tbs. sugar and 1/4 cup water and stir. Gently lay 3 basil leaves into tomato sauce. Simmer the sauce for 7 minutes. 5 6 After simmering for 7 minutes, using a slotted spoon or tongues, remove the basil leaves and discard. Stir sauce and generously cover the chicken breasts with reduced marinara from frying pan. Sprinkle chopped basil evenly over marinara and chicken. Sprinkle half of the crumbled mozzarella & half of the grated parmesan cheese over the chicken and marinara. Next layer with home-style croutons. After the croutons, sprinkle the remaining mozzarella and parmesan cheese. Bake uncovered in oven for 20-25 minutes to finish cooking the chicken and to incorporate all flavors.- 7 8 While that is baking, boil water in a large stock pot. Add a large pinch of salt and once boiling, add fettuccine pasta and cook until al dente. (about 8 minutes) Place zucchini and yellow squash slices in another pan. Add a couple inches of water and salt. Boil until vegetables are fork tender but not mushy. Put vegetables in a serving dish and top with butter, salt and pepper to taste. Drain the pasta after chicken is done (to keep warm). After the chicken has baked for 20 to 25 minutes and is done (internal temp. of 165 degrees), remove it from the oven. Serve atop bed of cooked fettuccine. Enjoy your Delicious Family Dinner!
Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Formal Chicken Bowtie Parmesan Pasta with Bake Sausage Over Fettuccine and a Green with Salad Steamed with Home Zucchini Made & Yellow Vinaigrette Squash (for (for 4) 4) Chicken Parmesan Bake Over Fettuccine 4 Boneless, Skinless Chicken Breasts 3 Tablespoons Olive Oil 1/4 Teaspoon Crushed Red Pepper Flakes 8 Large Basil Leaves (2 leaves chopped) 8 Ounces Fresh Mozzarella Cheese, crumbled 1/2 Cup Fresh Grated Parmesan Cheese 2 1/2 Cups Seasoned Home-Style Croutons 1 (28 ounce) Can Whole San Marzano Tomatoes 6 Teaspoons Freeze Dried Minced Garlic 16 Ounces Dry Fettuccine Noodles 1 Tablespoon Sugar 1/4 Teaspoon Salt 1/2 Cup Water Approximately 680 calories per normal serving * make four generous servings. Steamed Zucchini & Yellow Squash 1 Zucchini 1 Yellow Squash 1 Tablespoon Butter Salt to taste Pepper to taste Approximately 70 calories per normal serving * make four generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
Formal Chicken Bowtie Pasta Parmesan with Bake Sausage Over and Fettuccini a Green Salad with Steamed with Home Zucchini Made & Vinaigrette Yellow Squash (for 4) (for 4) 1 2 Preheat oven to 350 degrees. Pour tomatoes into a bowl and crush with your hands until small chunks. Next, coat the bottom of a 9x9 inch baking dish with 1 Tbs. olive oil. Add the 1/4 tsp. crushed red pepper flakes to baking dish. Pour 2 Tbs. olive oil in frying pan 3 and sauté 6 tsp freeze dried 4 minced garlic for about 15 seconds on medium-high heat. Add Chicken to frying pan, searing the chicken for 2 minutes on each side. Once chicken is browned on the edges, remove & place in the 9x9 baking dish that has the oil and pepper flakes already in it. Finely chop 2 basil leaves. Using your hands, crumble the fresh mozzarella cheese into small pieces. Wash and slice the zucchini & yellow squash into 1/4 inch thick slices. Get chicken and lightly salt and pepper it on both sides. Reduce the heat on the frying pan to medium and add the bowl of tomatoes, 1/4 tsp. salt, 1 Tbs. sugar and 1/2 cup water and stir. Gently lay 6 basil leaves into tomato sauce. Simmer the sauce for 7 minutes. 5 6 After simmering for 7 minutes, using a slotted spoon or tongues, remove the basil leaves and discard. Stir sauce and generously cover the chicken breasts with reduced marinara from frying pan. Sprinkle chopped basil evenly over marinara and chicken. Sprinkle half of the crumbled mozzarella & half of the grated parmesan cheese over the chicken and marinara. Next layer with home-style croutons. After the croutons, sprinkle the remaining mozzarella and parmesan cheese. Bake uncovered in oven for 20-25 minutes to finish cooking the chicken and to incorporate all flavors.- 7 8 While that is baking, boil water in a large stock pot. Add a large pinch of salt and once boiling, add fettuccine pasta and cook until al dente. (about 8 minutes) Place zucchini and yellow squash slices in another pan. Add a couple inches of water and salt. Boil until vegetables are fork tender but not mushy. Put vegetables in a serving dish and top with butter, salt and pepper to taste. Drain the pasta after chicken is done (to keep warm). After the chicken has baked for 20 to 25 minutes and is done (internal temp. of 165 degrees), remove it from the oven. Serve atop bed of cooked fettuccine. Enjoy your Delicious Family Dinner!
Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Formal Chicken Bowtie Parmesan Pasta with Bake Sausage Over Fettuccine and a Green with Salad Steamed with Home Zucchini Made & Yellow Vinaigrette Squash (for (for 4) 6) Chicken Parmesan Bake Over Fettuccine 6 Boneless, Skinless Chicken Breasts 4 1/2 Tablespoons Olive Oil Rounded 1/4 Teaspoon Red Pepper Flakes 12 Large Basil Leaves (3 leaves chopped) 12 Ounces Fresh Mozzarella Cheese, crumbled 3/4 Cup Fresh Grated Parmesan Cheese 3 3/4 Cups Seasoned Home-Style Croutons 1 1/2 (28 ounce) Cans Whole San Marzano Tomatoes 9 Teaspoons Freeze Dried Minced Garlic 24 Ounces Dry Fettuccine Noodles 1 1/2 Tablespoons Sugar Rounded 1/4 Teaspoon Salt 3/4 Cup Water Approximately 680 calories per normal serving * make six generous servings. Steamed Zucchini & Yellow Squash 1 1/2 Zucchini 1 1/2 Yellow Squash 1 1/2 Tablespoons Butter Salt to taste Pepper to taste Approximately 70 calories per normal serving * make six generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
Formal Chicken Bowtie Pasta Parmesan with Bake Sausage Over and Fettuccine a Green Salad with Steamed with Home Zucchini Made & Vinaigrette Yellow Squash (for 4) (for 6) 1 2 Preheat oven to 350 degrees. Pour tomatoes (1 1/2 cans) into a bowl and crush with your hands until small chunks. Next, coat the bottom of a 12x9 inch baking dish with 1 1/2 Tbs. olive oil. Add the rounded 1/4 tsp. crushed red pepper flakes to baking dish. Pour 3 Tbs. olive oil in frying pan 3 and sauté 9 tsp freeze dried 4 minced garlic for about 15 seconds on medium-high heat. Add chicken to frying pan, searing the chicken for 2 minutes on each side. Once chicken is browned on the edges, remove & place in the 12x9 baking dish that has the oil and pepper flakes already in it. Finely chop 3 basil leaves. Using your hands, crumble the fresh mozzarella cheese into small pieces. Wash and slice the zucchini & yellow squash into 1/4 inch thick slices. Get chicken and lightly salt and pepper it on both sides. Reduce the heat on the frying pan to medium and add the bowl of tomatoes, rounded 1/4 tsp. salt, 1 1/2 Tbs. sugar and 3/4 cup water and stir. Gently lay 9 basil leaves into tomato sauce. Simmer the sauce for 7 minutes. 5 6 After simmering for 7 minutes, using a slotted spoon or tongues, remove the basil leaves and discard. Stir sauce and generously cover the chicken breasts with reduced marinara from frying pan. Sprinkle chopped basil evenly over marinara and chicken. Sprinkle half of the crumbled mozzarella & half of the grated parmesan cheese over the chicken and marinara. Next layer with home-style croutons. After the croutons, sprinkle the remaining mozzarella and parmesan cheese. Bake uncovered in oven for 20-25 minutes to finish cooking the chicken and to incorporate all flavors.- 7 8 While that is baking, boil water in a large stock pot. Add a large pinch of salt and once boiling, add fettuccine pasta and cook until al dente. (about 8 minutes) Place zucchini and yellow squash slices in another pan. Add a couple inches of water and salt. Boil until vegetables are fork tender but not mushy. Put vegetables in a serving dish and top with butter, salt and pepper to taste. Drain the pasta after chicken is done (to keep warm). After the chicken has baked for 20 to 25 minutes and is done (internal temp. of 165 degrees), remove it from the oven. Serve atop bed of cooked fettuccine. Enjoy your Delicious Family Dinner!