i am 2 kelp

birchemberger:

This recipe rocked. I found it on Pinterest and will definitely make it again. I served it with a side of pasta of course. 

Baked Portobello Parmesan…from the kitchen of One Perfect Bite

Ingredients:
1/2 cup Italian-style bread crumbs—-I used panko
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute—I used one egg
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves—I did not use this
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared “light” tomato sauce
Cooking spray
Directions:
1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

collegefitness101:

Skinny Chicken Pesto Bake
Skinnytaste.com
Servings: 4 • Size: 1 piece • Old Points: 6 pts • Points+: 6 pts
Calories: 236 • Fat: 11.5 g • Carbs: 2.5 g • Fiber: 0.5 g • Protein: 28.5 g • Sugar: 0 g
Sodium: 491 mg (without salt)

Ingredients:

• 2 (16 oz total) boneless, skinless chicken breasts
• salt and fresh pepper to taste
• 4 tsp Skinny Basil Pesto
• 1 medium tomatoes, sliced thin
• 6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
• 2 tsp grated parmesan cheese

Directions:

Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.

Preheat the oven to 400° F. Line baking sheet with foil or parchment for easy clean-up.

Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.

Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven;top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with tomatoes and cheese, and close grill until cheese melts.

jasonsbites:

So it’s my first day off in AGES and I’m sick, so I decided that I need something ooey and gooey to make me feel and warm and cozy on the inside, since it’s raining and all!

Let me start off by saying that mozzarella is probably one of the healthier cheeses you could eat (I’ve probably said this before, but I can’t for the life of me think of a reason why I shouldn’t repeat it!) since it’s lower in sodium and often made with skimmed milk! 

Anyways, I had some random veggies lying around in my fridge so I decided to roast some asparagus, and just have some raw tomato slices and steamed corn along with this (they don’t get a recipe, I can’t imagine anybody not knowing how to cut a tomato or steam some corn, right?)

Ingredients:

- handful of asparagus spears

- 1 chicken breast

- a few small chunks of mozzarella

- rosemary

- few garlic cloves

- salt & pepper

- tomatoes & corn

- 1 tsp of honey

Directions:

So first off, you’ll just wanna prepare your chicken breast. Give it a good rinse and pat it dry and put it on your meat cutting board along with your seasonings. Then, cut a pocket down the length of the breast and stuff it with some mozzarella pieces. You don’t want to add too much, because it’ll just explode and you’ll have white cheese all over you… which would look suggestive in a disturbing manner!

See? Now put that aside, and flip over your cutting board to prepare the asparagus.

I LOVE roasted garlic so I throw cloves into the oven whenever I get an excuse to, so you don’t have to use them but whatever! Up to you :)

So just trim your asparagus, and then place it on an oven tray lined with foil, and drizzle with olive oil, salt, pepper, and a tsp of honey.

Then toss that sucker into a 450F oven for about 15-20 minutes until the tips are nice and crispy, and the stems are tender!

So while your veggies are roasting, toss your corn into the steamer/boiling water and get your skillet out for the chicken.

Coat your skillet with some oil on med-high heat and cook your chicken breast for around 10 minutes or so (5-6 mins per side), depending on its size and stuff. It’s REALLY hard to describe how to perfectly cook chicken breast because it dries out so easily, so you really just need to get a feel for it as you cook it enough times!

Your chicken should finish up around the same time as your asparagus, so just plate everything up and enjoy! Obviously eat it while its hot and the cheese is ooey!