HAPPY NEW YEAR!
I know it’s been FOREVER since I’ve done a post and there are several reasons for that…and those several reasons is why I have decided to discontinue my blog come renewal time in February. I LOVE cooking…I LOVE trying new recipes…I LOVE sharing yummy recipes I find…however, I don’t love the cost of the blog. I pay a fee to have my web address & other things and because I can’t afford to have someone do my site for me professionally & have it look all cool…take classes to improve my pictures…find time to try new recipes (plus buy ingredients and find people to help me eat all the food)…I just came to the conclusion that I need to just end the blog. I’m not for sure how many people are even looking at it anyway…using/liking the recipes. For those of you that are trying my recipes…THANK YOU! I can’t say it enough…THANK YOU…from the bottom of my heart…THANK YOU!!!! I will continue to try new recipes so if you would still like to try recipes I find, please send me an email…either thru the Contact Jodi page or email: firstname.lastname@example.org. I’m not for sure how often I will find a new recipe or have time to email the recipe out, however, I will try. It saddens me to stop doing the blog, however, I just don’t think I can keep doing it…sorry. THANK YOU again for your support…I think I’m paid up thru February 1st so if you want any recipes PLEASE PRINT THEM BEFORE FEBRUARY 1st! Thank you! Jodi
Below is a new healthy recipe I tried. I didn’t follow the recipe exactly so I’m guessing the meal is between 9-10 Weight Watcher Points Plus…it’s an easy, healthy, & yummy meal…try it!
Parmesan Chicken with Caesar Roasted Romaine
4 (7-oz.) skinless, boneless chicken breasts
Salt & pepper
½ c shredded Parmesan, Romano, & Asiago cheese
½ c panko
3 Tbsp olive oil, divided
2 Tbsp chopped parsley (I had dried parsley on hand & used that)
2 large hearts of romaine, halved lengthwise
1 lemon, cut into 8 wedges (optional)
Preheat oven to 450°.
Line a large rimmed baking sheet with foil (or use a Silpat).
Season chicken with garlic powder, salt, & pepper; place on prepared sheet.
Combine cheese, panko, 2 Tbsp oil, parsley, and a little more garlic powder, salt, & pepper.
Pat panko mixture onto breasts.
Roast chicken until crumbs begin to turn golden, about 15 minutes.
Drizzle romaine with 1 Tbsp oil and sprinkle with garlic powder, salt, & pepper (I sprinkled a little cheese & panko on top too.)
Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through (meat thermometer reads 165°) & lettuce is browned at edges, about 5 minutes. Divide among plates.
- You can squeeze lemon over the lettuce, I just didn’t have any on hand & they still tasted good plain or with a little Olive Garden Light Italian Dressing.
- Chicken was good, however, next time I might take it out when thermometer reads 160° & let it rest until temperature reads 165°.
- I buy the bag of shredded Parmesan, Romano, & Asiago cheese blend, however, you can use just Parmesan cheese, shredded or grated, if you want or any cheese you like for that matter!
Recipe adapted from Bon Appetit