Tag Archives: healthy

What to Do with Leftover Corn Beef and Other Stuff

12 Mar
Healthy Leftover Corned Beef, Cabbage, and Potato Soup Served

Healthy Leftover Corned Beef, Cabbage

Saint Patrick’s Day is next Monday, and if you are like me you will cook corned beef and cabbage (or hopefully get to eat some!). I have a recipe I posted last year for what to do with the leftovers that is light and healthy that I’d like to re-share with you. I developed a soup that is not heavy at all and will help ease any over-indulgence you had the night or two before.

Get the recipe here: Healthy Leftover Corned Beef, Cabbage, and Potato Soup

Or if you are feeling adventurous, here are some corned beef fritters you can fry up! Corned Beef Fritters

Or if you want a great leftover corned beef appetizer, here’s baked version! (Just slice your corned beef thin instead of using the deli-sliced. Or shred it!) Crispy Reuben Roll-Ups

ALSO: The tallies are in and I will be making Goat’s Cheese Soufflé for my French Dish Challenge #1. I bought the ingredients last weekend and wanted to make it straight away when I got home, but much to my dismay I discovered (and then remembered) that I sold my lovely oval, fluted ramekin dishes at our garage sale two years ago.

This is what they looked like:

Oval Souffle Dishes

My Long Gone Oval Soufflé Dishes

I have the round ramekins to make the soufflé, but to finish them off you need some larger, shallower baking dishes to pour the cream and cheese over the souffles to brown up after removing them from the ramekins.

I then went on a thrift store hunt to find my dishes (OK not mine, but something similar) and ended up hitting every single thrift store in town. I found two cute CorningWare baking dishes  with handles that would work at the third thrift store, but I needed three of them! And then BAM! The next thrift store had one of the exact same ones I had just picked up. Talk about serendipity! (Down note, it cost one dollar more and was dirtier then heck on the bottom. The other two were pristine and unused-looking.)

Last but not least, I was featured in the latest Andeo organization’s emailed newsletter about my Coq Au Vin experience with our foreign exchange student Caroline! She is safe and sound back in Paris now and we really miss her! I wish I could link to the newsletter but it was an email-only version of it. But you can read the experience here if you haven’t already: Coq Au Vin.

OK that is it for my long and ramble-ish corned beef and other stuff post. Next up will be my soufflé post on the weekend. We shall see how it turns out. My husband said he raised goats in his 20s and swears goat cheese is disgusting. I hope to change his mind!


Crispy Baked Chicken Parmesan

24 Apr
Crispy Baked Chicken Parmesan

Crispy Baked Chicken Parmesan

This was a quick and easy meal I threw together last week that my family inhaled. I was going to do the traditional method by frying the chicken in oil, but at the last minute decided to healthy it up a bit and bake it. I can tell you we did not miss the extra oil, and they came out so crispy and very tender! I was excited at first to have some leftovers to take to work the next day, but then my dear daughter decided she wanted a second helping and the entire meal was finished off. Next time I will double the batch. This recipe feeds three if you have a really hungry person in the household, or four if not. I thought a quarter pound of chicken on top of a mound of spaghetti with a meat sauce would be plenty for each person, but apparently not.  :/

My basil plants are but wee seedlings at the moment, and I totally spaced that I had some dried sweet basil in the spice cabinet when I took the photos. By the time I remembered that fact, the dinner was pretty much a done deal. I did remember it for my leftover portion, as shown later down below in my lunch container all ready for work, but my lunch went by the wayside, alas. But I’m happy my daughter is healthy and active and growing and I can provide enough nourishment!

Baked Chicken Ready to Flip

Baked Chicken Ready to Flip

Crispy Baked Chicken Parmesan (or Parmigiana if you want to sound Italian)

1 pound chicken breast meat
1 egg
Splash of milk
1/2 cup crushed cornflakes
1/2 cup Panko bread crumbs
2 tablespoons grated Parmesan cheese
Ground black pepper, to taste
Mrs. Dash Table Blend, or salt, to taste
About a 3/4-inch round of dried spaghetti
3 or 4 cups of prepared spaghetti sauce, any kind, heated
Shredded Mozzarella cheese (I used low-fat variety)
Fresh or dried basil, for garnish

Preheat oven to 375 degrees, get your water on to boil in a pot for the spaghetti, and heat up your spaghetti sauce, either stovetop or microwave.  I only had rather large bone-in chicken breasts, so deboned one and got two filets plus the chicken tenderloin out of it. If you have small chicken breasts, just pound them with a mallet until about 1/4-inch thin. If large, then butterfly in half, and pound a little, if needed. The tenderloin did not need it, of course.

In a small bowl, whisk the egg and a splash of milk. On a plate, mix the crushed cornflakes, Panko bread crumbs, grated Parmesan cheese, and seasonings. Dip the chicken in the egg wash, then dredge it on both sides through the cornflake/breadcrumb mixture. Place on a baking pan lined with crumpled aluminum foil sprayed with oil. If you have a baking rack, that would work too, but I don’t. Spray the top of the chicken with oil.

Add the pasta to your pot now as your water should be boiling. Now pop the chicken in the oven, and bake for 10 minutes, then flip over, spray with more oil, then bake 10 minutes more. Remove and drain your pasta at some point in those 20 minutes when it’s done and mix it in with about three-quarters of the heated spaghetti sauce, and divide into bowls or on plates. Now carefully spread a large spoonful of the spaghetti sauce to each piece of chicken, then top with some shredded Mozzarella cheese, turn the oven to broil, and bake until the cheese is gooey and starting to bubble, just a few minutes.

Chicken Parmesan Leftovers - NOT

Chicken Parmesan Leftovers – NOT

I wanted to get some nice browned bubbly spots on the cheese, but the fam was starving and had to please. Place each chicken filet atop each mound of spaghetti (or cut pieces off if they are large) then garnish with fresh or dried basil. We ate this with a small green salad. We skipped doing the garlic bread thing with this, as there are enough carbs with everything else. Enjoy!

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