Archives for category: panko

Inspired by a sweet and sour meatball sauce recipe in Deceptively Delicious by Jessica Seinfeld, I made these:

Sweet and Sour Meatballs Recipe - perfect as an appetizer, or serve on noodles.

They were great as fingerfood on toothpicks, but would also be tasty served on a bed of noodles! Of course you can always make the meatballs without the sweet and sour sauce, and serve them with spaghetti and red sauce. Here’s what I did…

FOR THE MEATBALLS:

  • 1 lb. ground beef (or ground turkey)
  • 1/2 c. Italian-style Panko bread crumbs
  • 1/4 c. milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. Worcestershire sauce
  • 1/4 c. finely chopped onion
  • 1 egg

FOR THE SAUCE:

  • 1-2 Tbs. olive oil
  • 1/2 c. chopped onion
  • 1 Tbs. brown sugar
  • 1 c. beef broth
  • 2 Tbs. ketchup
  • 1 Tbs. steak sauce
  • 1/2 c. crushed pineapple in natural juice
  • 1-2 Tbs. orange marmalade
  • optional: cornstarch (if needed for thickening)

MAKE THE MEATBALLS: Preheat oven to 400°F. In a large mixing bowl, combine meat, Panko bread crumbs, milk, salt, pepper, Worcestershire sauce, and 1/4 c. of the chopped onion. Shape mixture into meatballs; approximately 1-2 inches each. Place on cookie sheet lined with foil and sprayed with nonstick cooking spray. Bake 20 minutes or until cooked thoroughly.

WHILE MEATBALLS BAKE, MAKE THE SAUCE: In a small saucepan, heat oil on med-high heat, then add 1/2 c. onion, and sugar. Cook for a few minutes until onions are soft and starting to brown. Add broth, ketchup, steak sauce, pineapple, and marmalade. Bring to a boil, and cook a couple more minutes. If too thin, add a little cornstarch a teaspoon or so at a time until desired thickness. Strain sauce into a bowl with a mesh colander, and discard “pulp” mixture left behind in the strainer.

TO SERVE: Dip meatballs in sauce, and place on serving dish or on noodles.

{Eating Light} Baked Parmesan Breaded Chicken – Here’s a quick and easy recipe for chicken baked with a breading of Panko breadcrumbs and parmesan cheese. It’s Weight Watcher’s friendly (5 points/serving) and delicious. It goes perfectly with a side of steamed broccoli or salt & vinegar cucumbers.

Baked Parmesan Breaded Chicken - Here's a quick and easy recipe for chicken baked with a breading of Panko breadcrumbs and parmesan cheese. Weight Watcher's friendly 5 points per serving.

Baked Parmesan Breaded Chicken

WHAT YOU NEED:

  • 1 lb. uncooked boneless skinless chicken breasts, cut into 4 pieces
  • 1/4 cup grated parmesan cheese
  • 1/4 cup Panko breadcrumbs (Italian seasoned)
  • 1/8 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fresh ground pepper

WHAT YOU DO:

Preheat oven to 400ºF.

In a ziplock bag, combine parmesan cheese, Panko crumbs, paprika, parsley, garlic powder, and pepper. Shake well.

Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.

Arrange chicken on nonstick baking sheet.

Bake 20-25 mins, until chicken is fully cooked.

recipe adapted from food.com

Makes 4 Servings – Estimated Nutrition Information Per Serving:

212 calories

9 g. fat

2.2 g. carbs

0.1 g. fiber

31 g. protein

WW Points+ Value: 5

 7 points for the whole meal - baked chicken, cottage cheese, fresh sliced fruit salad

Chicken Fettuccine Casserole

TGIF. It’s the weekend so bring on the carbs! 😉 Here’s an easy dinner I made: Chicken Fettuccine Casserole. You don’t have to use just fettuccine though, use any kind of pasta shapes or noodles you like. Here’s what I came up with:

Easy Cheesy Chicken Fettuccine Casserole Recipe - just a few easy ingredients - you don't even have to use fettuccine, pick your fave noodle or pasta shape.

Chicken Fettuccine Casserole

WHAT YOU NEED:

  • 1-2 chicken breasts, cooked and cut into small pieces (OR two 10-oz cans of chicken, drained)
  • 1 can cream of chicken soup — do not add water
  • 1 c. sour cream
  • 1 16-oz package fettuccine noodles (OR 16 oz of any type uncooked noodles or pasta)
  • 1/2 c. shredded cheese; I used a cheddar/monterrey jack blend
  • 1/3 c. Panko Italian-seasoned bread crumbs
  • 1/2 tsp. dried parsley flakes
  • salt & pepper, to taste

WHAT YOU DO:

Preheat oven to 350°F. Spray a 13×9 inch casserole pan with non-stick cooking spray.

Boil fettuccine according to package directions. Drain, rinse with hot water, and return to the pot.

Add chicken, cream of chicken soup, and sour cream to pot. Mix well with noodles.

Add salt & pepper to taste then mix.

Spread noodles evenly into prepared casserole pan. Sprinkle with bread crumbs, then cheese.

Bake 10-15 mins or until cheese is melted.

recipebookandmore.wordpress.com

recipe adapted from somewhatsimple.com

Easy Cheesy Chicken Fettuccine Casserole - just a few easy ingredients - awesome recipe

Guess what we had for dinner? Another freezer meal – shocking! Ha. 🙂

This time was French onion crusted pork chops and they were really tasty. I wasn’t sure if they would do ok in the freezer, but they were delicious. Here’s what I ended up with:

French Onion Crusted Pork Chops - adapted from Paula Deen y'all. Make a double batch and freeze the extras!

recipe adapted from Paula Deen y’all!

French Onion Crusted Pork Chops

WHAT YOU NEED:

WHAT YOU DO:

If preparing right away…

Preheat oven to 400F.

Beat the eggs in a mixing bowl. In a second bowl (or on a large plate) mix together the breadcrumbs and soup mix.

Dip the pork chops first in the beaten eggs, then in the breadcrumb mixture, coating both sides.

Place pork chops on a baking sheet covered with foil and sprayed with non-stick cooking spray. Bake for 20 mins, flipping over halfway through.

If freezing for later…

Beat the eggs in a mixing bowl. In a second bowl (or on a large plate) mix together the breadcrumbs and soup mix.

Dip the pork chops first in the beaten eggs, then in the breadcrumb mixture, coating both sides.

Place pork chops in a gallon freezer bag, labeled with a permanent marker, and freeze.

To prepare, thaw overnight in the fridge. Place pork chops on a baking sheet covered with foil and sprayed with non-stick cooking spray. Bake at 400F for 20 mins, flipping over halfway through.

French Onion Crusted Pork Chops - adapted from Paula Deen y'all. Freezer friendly. Quick easy AND delicious.

Here’s a freezer recipe that was sooo delicious: CHEDDAR RANCH CHICKEN. I thought I had made this before so I didn’t get any photos of after it was done. Then I realized I was thinking of the Ranch Parmesan Chicken, not this Cheddar Ranch chicken. Po-tate-o po-tah-to 😉

We actually liked this one even better, I think the cheese made it extra tender.

Cheddar Ranch Chicken - includes freezer instructions. Make a double batch and freeze the extra. Could sub out the mayo for Greek yogurt.

adapted from thisthatkelsey.tumblr.com

WHAT YOU NEED:

4 boneless chicken breasts – uncooked
1/2 c. mayo
2 Tbs. dry ranch seasoning (packet)
1/2 c. shredded cheddar cheese
1/2 c. panko breadcrumbs
Cooking spray

WHAT YOU DO:

If preparing right away

  • Preheat oven to 425F
  • Place chicken in a baking dish
  • In a small bowl, combine mayo, ranch, and cheddar cheese
  • Spread this combination on top of the chicken
  • Sprinkle the Panko on top and spray lightly with cooking spray
  • Bake for 25 minutes or until chicken is cooked

If freezing

  • In a gallon ziplock freezer bag, combine chicken, mayo, ranch, and cheddar cheese and knead together to mix
  • Label with a permanent marker as pictured above, then freeze
  • Prepare according to directions on freezer bag

Need more freezer meal ideas? Here’s one for Cheesy Pork Chops and Potatoes

I was on a mission to stock our freezer with some chicken meals, and started with a Ranch Parmesan Chicken recipe from plainchicken.com.

Here’s what I ended up with…

Baked Parmesan Ranch Chicken - served with rice and salt & vinegar cucumber salad

WHAT YOU NEED:

  • 4 uncooked, boneless, skinless chicken breasts (I used two since they were huge)
  • 1 c. Ranch dressing
  • 1 c. panko bread crumbs
  • 1/2 c. grated Parmesan cheese
  • 1 tsp. garlic powder
  • salt & pepper, to taste
  • 1/4 c. butter, melted

WHAT YOU DO:

  • If preparing right away, preheat oven to 400F. Combine bread crumbs, Parmesan, garlic powder, salt, and pepper on a plate. Dip chicken in Ranch to coat both sides, then roll in bread crumbs. Place in baking dish sprayed with non-stick cooking spray.  (To add a little crispiness back I sprinkled on a tiny amount of breadcrumbs on top). Drizzle with melted butter. Bake for 30-35 mins or until chicken is thoroughly cooked. Approximately 5 mins before removing from oven, turn up to “broil,” which will crisp up & brown the breading.
  • If freezing, combine bread crumbs, Parmesan, garlic powder, salt, and pepper on a plate. Dip uncooked chicken in Ranch to coat both sides, then roll in bread crumbs. Put breaded chicken in a gallon ziplock bag, and label with a marker, then freeze. To prepare, thaw, then place chicken in baking dish sprayed with non-stick cooking spray. Drizzle with melted butter. Bake  in preheated 400F oven for 30-35 mins or until chicken is thoroughly cooked. Approximately 5 mins before removing from oven, increase temp to “broil” to crisp up the breading.

Ranch Parmesan Chicken breaded in Panko then baked.

I served this with rice (prepared in my beloved rice cooker)

and a cold salad of salt & vinegar cucumbers with dill (instead of slicing the cucumbers into slices I used a spiral cutter for the cucumbers)

Need more freezer meal ideas? Here’s a recipe for 5-ingredient Pork Chop and Potatoes