Chicken Parmesan, Pasta w/Sauce, Salad

How ’bout Brussel Sprouts?
Mia (7) and I were in the grocery store yesterday and I asked her what we should serve with our pork roast.  She said “hmmm….how about brussels sprouts?”.  The man working in Produce turned around in amazement and said “Did she just say what I think she said?!!”.

  1. CHICKEN:    Dip thin chicken cutlets in egg, then dip in Progresso ‘Italian’ breadcrumbs.  Line a baking sheet with parchment paper and spray with oil (I used PAM, organic ‘olive oil’).  Place chicken on tray and spray again with PAM or EVOO.  Bake at 350 for 10-15 minutes.
    I had some leftover sauce in the freezer so I sprinkled some shredded mozzarella on the chicken and topped it with the sauce (or as I call it, gravy).  Baked for another 5 minutes until melted.
  2. PASTA/QUICK SAUCE:   Make sure you salt your water generously before it comes to a boil.  I will post my real Sunday Gravy recipe separately however, here is my mother’s secret quick sauce when in a hurry (don’t tell).  Heat a drop of EVOO and some fresh garlic in a pot and cook for a minute or two.  Add a jar of sauce (yes I said a jar).  My mom loved CENTO, but RAO’s and L.E. Roselli’s (less expensive) are the best.  Add some fresh basil (or in a tube) and some pepper and ta dah!  Almost home-made sauce!
  3. SALAD:  I had Romaine in a bag and sliced some leftover red pepper and carrot for color.  I added some fresh-cut fennel but this is pretty strong for kids.

    NOTE:
     
    I was finishing dinner and looked over and saw Mia grating carrots over the salad “Look Mom!  I shredded carrots to make the salad look so pretty!”
  4.  

HOW CAN THE KIDS HELP?  Think about how your little ones can help with each meal:
*  
Crack and whisk the eggs
*   Pour the breadcrumbs
*   Spray the Oil
*   Make the salad
*   As always, set the table and get the drinks

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