Scrambled Noodles

Hello my fellow Mommy Chefs! The other day I was watching a program on the Foodnetwork called The Best Thing I Ever Ate. This particular edition was about breakfast foods that celebrity chefs on the network adore. This dish was SO strange that I had to try to replicate it to see what all the fuss was about! Know what? It was a hit! My son flipped for it and has been asking for it ever since. I used whole wheat pasta with wheat germ to make it a little healthier and punched up the freshness with some freshly chopped Italian parsley which also lends some extra vitamin C. This dish would also be good with some chopped fresh spinach or asparagus if you want to take it a little further and serve it for lunch or dinner. Give it a try, you may just enjoy it!
P.S. I served it with a fruit salad made with berries, cantaloupe and kiwi! Colorful and so so yummy!


I often get asked about using Parmigiano Reggiano cheese. The reasons I use it are many. So here is my laundry list of why you can feel good about consuming this cheese regularly!
1. The taste of the REAL thing cannot be replaced by imitators. Yes, it can be pricier, but you only need a bit to make a big impression.
2. It is very easy to digest due to the aging process, so makes it easier for children and the elderly to absorb it's nutrients.
3. It is a GREAT source of calcium(it takes about 5 quarts of milk to make 1 lb of cheese) and protein. In fact, 3.5oz. of this cheese is the nutritional equivalent of 10 oz of beef!
4. Excellent source of Vitamin A, B2, B6, B12 and has a lower fat content than any other cheese except Mozzerella.
5. My favorite: It's versatile! I use it in eggs dishes, pasta, cold salads, etc.




8oz. whole wheat spaghetti, fettucine or linguine cooked al dente
4 eggs(organic/free range eggs are high in Omega 3 fatty acids), lightly beaten
1 Tbs. butter
1 Tbs. olive oil
1/2 C. parmegiano reggiano(freshly grated)+ extra for sprinkling
2 cloves fresh garlic, minced
2-3 Tbs. Italian parsley, chopped
1 Tbs. wheat germ
salt and pepper to taste

Heat olive oil and butter in a large skillet over medium heat. Drop garlic into the oil and saute lightly for 2 minutes. Add in pasta and wheat germ, stir into oil and then add in the eggs. Use a slotted spoon made for pasta(looks like a claw with holes in it)and continually moved pasta and eggs around to combine as the eggs cook. Just before the eggs are finished cooking, add in cheese and parsley and make sure to completely mix into the pasta/egg mixture. Salt and pepper to taste. Sprinkle with a bit of cheese after it is plated up!

Serves about 4.

Chicken Parmigiano

Who doesn't like Chicken Parmigiano? I love it, but what I don't love is the unhealthy fried chicken and too much cheese. This way you can have all of the wonderful flavors and TONS of veggies without the excess fat! My secret? Adding spaghetti squash to the spagnhetti noodles! For those of you who haven't tried spaghetti squash, it is an oval-shaped, pale yellow winter squash that kind of resembles a yellow watermelon. It is full of fiber, vitamins A, B6, C and calcium. When it is cooked, you scrape out the insides and it looks like strands of spaghetti. When it is mixed into pasta, you almost can't tell its there! Pretty cool, right?!

Sauce
1 15oz can of diced tomatoes in juice
1 carrot, peeled and diced
1 clove garlic, minced
1 stalk celery, diced
1/2 med onion, diced
1 bay leave
1 small handful fresh italian parsley, chopped
2 TBS. olive oil
salt and pepper to taste
2 TBS freshly grated parmegiano reggiano
3-4 slices of provolone cheese(I buy mine in the deli)

Chicken
1 lb chicken breasts(if they are large, just filet the breast in half)
2 TBS. olive oil
salt and pepper

Squash and pasta
1 med spaghetti squash, halved and seeds and strings removed
8 oz. pasta cooked al dente

Preheat oven to 350. Place squash(cut side down) in a large baking dish/sheet that has been sprayed with non-stick cooking spray. Prick the outside of the squash several times. Bake for 30-40 min until the strands can be easily scraped with a fork. When done, combine with spaghetti noodles.

To make the sauce, heat olive oil to nearly smoking in a skillet. Add veggies and cook until onions are translucent and starting to brown a bit. Pour in canned tomatoes and add bay leaf, salt and pepper. Simmer until the sauce reduces a bit. Remove bay leaf. Place in blender or processor and run until smooth. Set aside.

In the same skillet, add in remaining olive oil. Salt and pepper both sides of breasts and add to the pan. Cook until lightly browned on both sides and nearly cooked through(about 4 min per side depending on thickness).

Assemble:

Lightly spray baking dish. Add chicken breast to bottom and then pour the sauce over top. Sprinkle with parm cheese and layer with provolone slices on top. Cover with foil and bake for about 20 min and then uncover and bake another 10 min or until cheese is slightly browned.

Serve on top of squash and pasta mixture. Serves 4-6.

Note: If you like alot of sauce, just double the sauce recipe.

Pasta Bolognese

Pasta is a big winner in my household. My son LOVES it and I can be sure he eats his veggies because the sauce is packed with it! If you have a small family like mine(only 3 of us here)you will have leftovers to eat the next day. Makes a great lunch to take to work.

1 lb. extra lean ground beef(normally I advocate substituting turkey where you can, but it just doesn't taste as good here).
2 carrots, peeled and diced
2 stalks of celery, diced
1 medium yellow onion, diced
2-3 cloves of garlic, diced
Handful of italian parsley, chopped
6-8 leaves of basil, sliced
1 small can sliced olives
Pinch of red pepper
1/4 C. extra virgin olive oil
1 28 oz. can crushed tomatoes
1 lb. of whole wheat spaghetti noodles
Sea salt and pepper to taste
1/4 C. parmigiano reggiano cheese, finely grated

In a skillet, heat olive oil to nearly smoking and add in onions. Saute for about 3 minutes and then add in the celery, carrots, and garlic. Cook until veggies soften a bit and then add ground beef. Cook until beef is crumbled and is no longer pink. Add in the parsley and some black pepper. Add tomatoes and olives and simmer for about 30 minutes until sauce is slightly reduced. Add basil, salt, cheese and red pepper. Check for taste and adjust salt and pepper as needed. Enjoy over al dente spaghetti noodles. Serves many.