Skinny Chicken Parmesan

Today we're making Chicken Parmesan skinny so I can eat it for breakfast, lunch, and dinner during the summer and not have to endure an ounce of exercise.

Just kidding. You have to exercise, but I'll let you know when the angel of the pizza diet comes and visits me.

If you know anything about this blog, you know that my boyfriend, Mr. D, loves chicken cutlets. Chicken cutlet piccata, chicken cutlet parmesan, chicken cutlets cold out of the fridge at 3am - all varieties! He's flexible like that.

Oh also, I'm aware there is no mozzarella cheese on the very top of this chicken parmesan. I'd be lying to you if I told you I didn't have any on hand.

Honestly, I just didn't want to wait for it to melt.

Signed,
Mel the food blogger.

Skinny Chicken Parmesan

2 chicken breasts, sliced and pounded into cutlets (i was able to get 4 medium slices, 2 small)

1 cup seasoned panko breadcrumbs 

1/4 cup grated parmesan cheese

4 tablespoons olive oil

1 egg

3 tablespoons low fat milk

cooking spray

1/2 cup marinara sauce

fresh parsley for garnish

Preheat your oven to 425 and grease a baking sheet with cooking spray.

Wash, slice, and pound your chicken breasts into cutlets. In a shallow dish, combined panko, olive oil and parmesan cheese. Mix until olive oil makes bread crumb mixture rustic and crumbly. In a separate dish combined egg and milk.

Dip your chicken cutlets in the egg mixture, then into the bread crumbs making sure each piece is completely coated. Transfer to greased baking sheet and lightly spray each chicken cutlet with cooking spray. Cook for 10 minutes, then flip over and spray again. Cook for an additional 10 minutes or until chicken is cooked through.

Remove from oven and top with marinara sauce. Return back to the oven if sauce needs to be heated. Top with fresh parsley and enjoy!

So I put two of my recipes together.

Call it lo mein? Call it vegetables with noodles? I don't really know what to call it except that I put two of my most frequently made recipes together. 

I was feeling dangerous, clearly. 

vegetable medley recipe + embarrassingly easy chinese noodles recipe

enjoy! xo

Its BBQ season.

my favorite part of summer.

Quick Vegetable Medley Stir Fry

So if you've never stir-fryed before, you're seriously missing out. Actually, you probably stir-fryed before and didn't even know you were stir-frying. Tossing a bunch of random things with some oil in a skillet and letting it cook? Stir fry.

Its like, cooking for dummies.

So easy a caveman can do it. Sorry, Geico.

I've made this dish twice this week already to side with some grilled chicken. Its basically all I want to eat now.

We'll, this and pizza.

quick veggie stir fry

1 cup broccoli florets

1 cup cauliflower florets

1 cup baby carrots

3 tablespoons vegetable oil

2 tablespoons soy sauce

1/2 tablespoon sesame seeds

Heat up your vegetable oil in a skillet on medium heat, then add in your vegetables. Let sit and sizzle for about 1 minute, then toss it all around mixing occasionally. Allow vegetables to cook for about 5-6 minutes. Add in your soy sauce and sesame seeds. Toss to coat and cook for an additional 5 minutes adding in more soy sauce if you desire.

Transfer to a serving plate or serve over brown rice and enjoy!

The best kale ever.

So kale. Its like a thing now. A serious thing now. A serious delicious thing now. A serious delicious thing now that I just tried recently and now I can't stop eating it now. Now.

I just became a kale lover, and I turned mr.d onto it too. Why didn't anybody tell me how good it was? 

And how good it is for you. Like whoa. I'm pretty sure it can turn you into a completely different person. I'm hoping to turn into a baby genius after eating an abundance of it.

Well. Not a baby baby, but you know what I mean.

Or do you?

The best kale ever.

1 1/2 cups of kale

3-4 cloves of garlic

1 teaspoon olive oil

1/4 teaspoon red pepper flakes

sesame seeds (optional)

wash and cut your kale off of the stems. heat olive oil on medium heat and add your garlic. cook for 30 seconds or until fragrant. add in your kale and red pepper flakes. toss it all together and cook kale until it wilts a bit, about 1-2 minutes.

Remove from heat and top with sesame seeds if you like. Enjoy!