Chicken Parm
Last night's dinner was chicken parmesan. Now, I've made versions of this from scratch before. As in, debone the chicken breasts, pound them out, bread them, fry them, make the marinara sauce, etc. etc.
This was not that kind of chicken parmesan. I did use spaghetti squash instead of pasta and had to roast the squash. It was good, but the only pesto I have left in the freezer is arugula pesto, and it wasn't as good as basil pesto would be.
Spaghetti squash chicken parm
1 spaghetti squash
16 oz marinara
olive oil
1 small onion
10 oz sliced mushrooms
2 cubes frozen pesto
4 cloves garlic
mozzarella and parmesan cheese
frozen breaded chicken tenders (From TJ's)
Slice the squash in half and scoop out seeds. Place face down in a pan coated with cooking spray. Roast 1 hour at 375F. Let cool. Remove strings with a fork.
Saute onion and mushroom in oil. Add squash strands. Add pesto and combine well.
Spray a 9x9 pan with cooking spray. Layer veggie mixture out. Place chicken tenders on top. Top with marinara and the cheeses.
Bake covered at 350F for 15 min. Increase to 375F, remove foil, and bake for 15-25 more min. Delish!
I roasted the seeds!
Brisket
I also bought my first brisket at the farmer's market. I found a decent crockpot recipe. And...we didn't like it. The sauce was good, but the brisket was way too fatty and chewy. So, maybe we screwed it up (spouse did it today - he had the day off). How can you screw up a crockpot recipe? Anyway, next time I just go with pot roast.
We also steamed up some baby kale and cabbage leaves and I made a cream sauce with milk, parm, cream cheese, garlic powder, and lemon juice. I don't have a final photo, but THAT was great.
