Chicken Parmesan Lasagna

 To make this, you'll need a very deep baking dish! Such an extra-deep lasagna does have 5 layers of noodles and two layers of breaded chicken cutlets in between every layer of juicy, cheesy deliciousness! The addition of chicken breast adds a delicious flavor.

 

Ingredients

For the chicken:

4 boneless, skinless chicken breasts, sliced in half lengthwise to make 8

3/4 cup seasoned breadcrumbs

1/4 cup grated Parmesan cheese

2 large eggs, beaten

olive oil spray

 

For the lasagna:

15 ounce container part-skim ricotta cheese

1/2 cup grated Pecorino Romano or Parmesan cheese

1/4 cup fresh chopped basil, plus more for garnish

4 3/4 cups homemade or jarred marinara sauce

9 ounce box no-boil lasagna noodles

3 cups baby spinach

3 cups part-skim shredded mozzarella cheese

 

Set the oven temperature to 425 degrees Fahrenheit. Lightly spray a large baking sheet with cooking spray.

In a mixing bowl, combine breadcrumbs and parmesan cheese. In a separate bowl, beat the egg.

Slide the chicken in the eggs, followed by the breadcrumb mixture. Remove any remaining crumbs. Place the chicken on the already-prepared baking sheet, lightly coat with oil, and cook for 25 minutes, without turning. Take the oven out and lower the temperature to 400F.

In the meantime, in a medium mixing bowl, integrate the ricotta, parmesan cheese, and basil.

Pour 3/4 cup marinara into the bottom of a 9 x 13 x 3-inch Heatproof Deep baking dish. Assemble 3 lasagna noodles across the dish then top with 3/4 cup sauce, 4 chicken pieces, 1/4 ricotta cheese mixture, 1/2 cup mozzarella cheese, and 3/4 cup spinach.

Rep the second layer, omitting the chicken.

Replicate the third and fourth layers with the chicken and without the chicken.

 

Scatter the remaining 1 1/2 cups marinara sauce on top of the last three sheets of pasta noodles for the fifth layer. Wrap in foil and cook for 50 minutes on the center rack of a 400°F preheated oven.

Uncover, add the remaining cup of mozzarella, and bake for 5 minutes, or until melted.

Take the oven out and allow to rest for 15 minutes prior to serving.

Quick 'n Easy Brunch Eggs

 

Opt for these Simple Brunch Eggs with Cheese and Tomatoes! They are mouthwatering Quick 'n Easy Brunch Eggs will take center stage at your next meal. Serve it with your preferred side of fruit and other favored brunch items.

3 cans (14 oz. each) of stewed tomatoes drained

 1 Tbsp. chopped fresh basil

 8 eggs

 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

 4 whole grain English muffins, split, toasted.

 1 Tbsp. chopped fresh parsley.

 

Preheat the oven to 350oF.

Combine tomatoes and basil in a 13x9-inch baking dish sprayed with cooking spray. Make 8 wells in the tomato mixture with the back of a spoon. Fill each well with a cracked egg.

Cook for 25 minutes until the egg whites are set and the yolks are cooked to your liking. Top with cheese and bake for 5 minutes, or until melted. Sprinkle with parsley and serve over muffin halves.

 

Stuffed Avocado

 

Avocados doesn’t get any better than this. This recipe will blow your taste buds into paradise.

Ingredients

1 can Yellowfin Tuna in Olive Oil, drained

2 tsp Mayo

1 Tbsp diced Onion

1 Tbsp diced Celery

1 Tbsp diced Red Bell Pepper

1 tsp minced Parsley

1/4 teaspoon Sea Salt, or to taste

1/4 teaspoon Ground Black Pepper, or to taste

1 TJ's Avocado, sliced in half and pit removed

 

 

Combine tuna, mayo, onion, celery, bell pepper, parsley, salt, and pepper in a medium mixing bowl. Scrape a spoonful of avocado from each side and add to the bowl for a creamier texture. With a fork, mash the tuna salad until well combined. Return the tuna salad to each avocado half. Serve and have fun!

Shrimp Tacos with Best Shrimp Taco Sauce

 Shrimp Tacos are loaded with plump juicy shrimp, crisp cabbage, avocado, cotija cheese, cilantro, and an easy shrimp taco sauce that will win you over. They are served over toasted corn tortillas.

 

For the Shrimp:

1 lb shrimp any size you prefer

1 garlic clove, pressed or minced

1/2 tsp sea salt

1/4 tsp black pepper

1/4 tsp ground cumin

1/4 tsp cayenne pepper

1 Tbsp olive oil

 

Shrimp Taco Toppings:

8 white corn tortillas, Hard Taco Shells

1/2 small purple cabbage, 2 cups shredded

1 large avocado, pitted, peeled, and diced

1/2 red onion, diced

4 oz Cotija cheese, (1 cup grated on a box grater)

1/4 bunch of cilantro, coarsely chopped

1 lime, cut into 8 wedges

 

Shrimp Taco Sauce Ingredients:

1/3 cup sour cream

1/3 cup mayonnaise

1 1/2 Tbsp lime juice, squeezed from 1 medium lime

3/4 tsp garlic powder

3/4 tsp Sriracha sauce, or to taste

 

Place the shrimp in a medium bowl and pat dry with paper towels. Stir in the seasonings and garlic until well combined.

 

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil and arrange the shrimp in a single layer. Cook for 1-2 minutes per side, or until cooked through. When they are done (white inside with pink and red accents on the outside), place them on a serving platter and allow them to cool completely. Toast 8 tortillas across an open gas stovetop fire on medium/low heat until gently charred on the edges and until golden brown in some spots.

 

Cut the cabbage into thin slices, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Place these on a serving platter with the lime wedges. Arrange toppings and shrimp on top of each toasted tortilla to make tacos. Whisk together all sauce ingredients in a small bowl and serve with shrimp tacos.