Delicious Chicken Parmesan
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, for garnish (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, mix together the breadcrumbs, Parmesan cheese, dried basil, dried oregano, garlic powder, salt, and black pepper.
3. Place the flour in another shallow dish, and the beaten eggs in a third dish.
4. Dip each chicken breast into the flour, then into the beaten eggs, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
5. Heat the olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook until golden brown, about 3-4 minutes per side.
6. Transfer the chicken to a baking dish and pour the marinara sauce over the top. Sprinkle the shredded mozzarella cheese evenly over the sauce.
7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. Remove from the oven and let it rest for a few minutes before serving.
9. Garnish with fresh basil leaves, if desired.
Nutrition:
Calories: 420
Protein: 40g
Fat: 20g
Carbohydrates: 20g
Fiber: 2g
Sodium: 900mg
Calcium: 300mg
Vitamin C: 10mg
Savory Beef Stew
Ingredients:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and cubed
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh parsley, for garnish (optional)
Instructions:
1. In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until well coated.
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the sliced carrots, cubed potatoes, beef broth, red wine, tomato paste, bay leaves, dried thyme, and dried rosemary. Stir well to combine.
5. Return the browned beef cubes to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender.
6. Remove the bay leaves. Taste and adjust the seasoning, if necessary.
7. Ladle the beef stew into bowls and garnish with fresh parsley, if desired.
Nutrition:
Calories: 380
Protein: 30g
Fat: 15g
Carbohydrates: 30g
Fiber: 5g
Sodium: 900mg
Iron: 4mg
Vitamin A: 100%
Classic Spaghetti Carbonara
Ingredients:
- 8 ounces spaghetti
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Instructions:
1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside, leaving the bacon grease in the skillet.
3. In the same skillet, add the minced garlic and cook for 1 minute, until fragrant.
4. In a bowl, whisk together the eggs, grated Parmesan cheese, chopped fresh parsley, salt, and black pepper.
5. Pour the cooked spaghetti into the skillet with the bacon grease and garlic. Toss to coat the spaghetti with the bacon grease.
6. Turn off the heat, then pour the egg mixture over the spaghetti. Stir quickly and continuously until the sauce thickens and coats the spaghetti evenly.
7. Add the crispy bacon back into the skillet and toss to combine.
8. Serve the spaghetti carbonara immediately, garnished with additional grated Parmesan cheese and chopped parsley, if desired.
Nutrition:
Calories: 400
Protein: 20g
Fat: 15g
Carbohydrates: 50g
Fiber: 2g
Sodium: 600mg
Calcium: 200mg
Vitamin D: 10%
Vegetable Stir-Fry
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup mushrooms, sliced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- Sesame seeds, for garnish (optional)
Instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the sliced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the sliced bell pepper, carrots, zucchini, broccoli florets, snap peas, and mushrooms. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water.
5. Pour the sauce mixture over the vegetables in the skillet. Stir well to coat the vegetables evenly.
6. Continue cooking for another 2-3 minutes, until the sauce thickens.
7. Remove from the heat and garnish with sesame seeds, if desired.
8. Serve the vegetable stir-fry over steamed rice or noodles.
Nutrition:
Calories: 180
Protein: 5g
Fat: 7g
Carbohydrates: 25g
Fiber: 5g
Sodium: 800mg
Vitamin A: 100%
Vitamin C: 80%
Grilled Salmon with Lemon Butter Sauce
Ingredients:
- 4 salmon fillets
- 2 tablespoons
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