New Recipe Night!

Bonus Post!  Had to post the new recipe we tried it was awesome; not to mention pretty!  I'm not kidding, it was pretty!  Take a look!

 This amazing looking dish comes to us courtesy of Diabetic Living .  It is called Crisp Chicken Parmesan and is absolutely WONDERFUL!

Best of all this incredibly filling plate of food is only 239 calories, 44 carbs, and 2 grams of total fat.  It also packs in grams of fiber and 13 grams of protein.  On an exchange diet it counts as 3 (count them 3!) vegetables, 2 starch, and 0.5 lean meat.  How cool is that?!

Olive oil nonstick cooking spray

1/4 cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten

1 tablespoon water

1 clove garlic, minced

1 cup bran cereal flakes, crushed (about 1/2 cup crushed)

1/4 cup grated Parmesan cheese

1 teaspoon dried Italian seasoning, crushed

1 pound chicken breast tenderloins

4 ounces dried multigrain or whole grain spaghetti

1 cup1-inch pieces eggplant, peeled if desired

1-1/2 cups purchased light tomato-basil pasta sauce

1 cup torn fresh spinach leaves

1/2 cup chopped plum tomatoes

Fresh basil leaves (optional)

1. Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil; lightly coat foil with nonstick cooking spray. Set aside. In a shallow dish, combine egg, the water, and garlic. In another shallow dish, combine crushed bran flakes, Parmesan cheese, and Italian seasoning. 

2. Dip chicken pieces, one at a time, in egg mixture, turning to coat evenly and allowing excess to drip off. Dip chicken pieces in cereal mixture, turning to coat evenly. Place chicken pieces in a single layer in the prepared baking pan. Coat tops of chicken pieces with nonstick cooking spray. Bake for 15 to 20 minutes or until chicken is no longer pink (170°F). 

3. Meanwhile, cook spaghetti according to package directions; drain and keep warm. Coat an unheated medium saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add eggplant; cook about 5 minutes or until tender, stirring occasionally. Add pasta sauce; heat through. Stir in spinach and tomatoes. 

4. Divide spaghetti among four serving plates. Top with sauce mixture and chicken pieces. If desired, garnish with basil. 

**Eggplant Parmesan: Prepare as above, except substitute eight 1/2-inch-thick slices eggplant* for the chicken. Bake for 15 to 20 minutes or until eggplant is tender and golden brown. (*Test Kitchen Tip: If you are making the Eggplant Parmesan, 1 medium eggplant should be just enough for the eight 1/2-inch-thick slices and the 1 cup pieces for the sauce.)

RECIPE FROM DIABETIC LIVING FALL 2009 OR ONLINE AT:
http://www.diabeticlivingonline.com/recipe/chicken/crisp-chicken-parmesan/

This was one of the best Sunday dinners we have had in a long time.  With the start of school, and band, and everything else that is going on, it was wonderful to sit down tonight as a family and enjoy this delicious meal together.

Try this one, it's a definite do over!