The Nourishing Home

Chicken Parmigiana / Parmesan Chicken Tenders (GF Option)

Two Great Meals – One Easy Recipe!
Don’t you just love it when you can get two great meals out of one cooking session! I know I do! And these Parmesan Chicken Tenders are perfect for making two healthy, delicious dinners in a snap.

By baking a double batch of the Parmesan Chicken Tenders you can use half of them to create a delectable Chicken Parmesan dinner and then freeze the other half for an evening when you need a quick, healthy meal! Simply place the frozen chicken tenders on a baking sheet and reheat them in the oven, as noted below.

And since these are so easy to make, why not get your kids involved in preparing them with you! It’s a blessed opportunity to teach your children not only how to cook, but how to eat healthy – two important skills that will last a lifetime!

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Chicken Parmigiana / Parmesan Chicken Tenders (GF Option)

Ingredients

Parmesan Chicken Tenders

2 lbs boneless, skinless organic chicken breasts
3 large eggs
1 1/4 cup homemade breadcrumbs
1 cup fresh grated Parmesan cheese
1 tsp sea salt
1/2 tsp dried Italian seasoning
1/4 tsp fresh ground black pepper

Chicken Parmigiana

1 lb prebaked Parmesan Chicken Tenders (ingredients listed above)
3 cups of your favorite Marinara sauce
1 cup shredded Mozzarella cheese
1/4 cup fresh grated Parmesan cheese

Instructions

Preheat oven to 400 degrees. Lightly oil two baking sheets with olive oil and set aside. In a wide shallow bowl or dish, whisk together eggs until slightly foamy. Cut chicken breasts into strips.
On a large plate, combine Parmesan cheese, seasonings and bread crumbs. Dip chicken into egg wash, one piece at a time, and dredge through the bread crumb mixture, making sure to thoroughly coat each side.
Place chicken tenders on oiled baking sheets, sprinkle with a pinch of salt and bake approximately 15-18 minutes, until bread crumbs are lightly browned and chicken is cooked through.
Use half of the baked chicken tenders to make Chicken Parmesan (see recipe steps below). Freeze the remaining half for a future meal. To freeze, simply loosen cooked chicken from bottom of the baking sheet, but leave chicken on the baking sheet and set aside to cool completely. Then, place baking sheet in freezer for a couple of hours to freeze the chicken. Once frozen, place the chicken tenders into a freezer safe container, or gallon-size ziplock baggie, and freeze.
To reheat, simply place frozen chicken tenders on a baking sheet and bake at 350 degrees until reheated (about 10-15 minutes). Serve with a side of healthy fries and your favorite veggie.

Instructions for Chicken Parmigiana:

Preheat oven to 425 degrees. Spread 2 cups of marinara sauce on bottom of a 9x13-inch baking dish. Add prebaked Parmesan chicken tenders in a single layer across the top of the sauce. Spoon on an additional cup of marinara sauce across top of chicken and sprinkle with Parmesan and mozzarella cheese. Bake 15-20 minutes until mozzarella is melted and sauce is bubbly. Serve with a side of your favorite pasta and veggie. Serves 4-5.

Notes

If you decide to use the frozen chicken tenders to make another batch of Chicken Parmigiana at a later date, just be sure to allow them to thaw completely first, before assembling/baking the casserole.

https://thenourishinghome.com/2012/03/chicken-parmesan-parmesan-chicken-tenders-gf-option/

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Seared Salmon with Wasabi Sauce and Wilted Greens (GF)

By Kelly · 2 Comments

This is a snap to make and is so healthy and delicious! To put it together even quicker, you can make the wasabi sauce ahead of time and store it in the frig for up to one week – this tangy sauce is great on grilled shrimp and white fish too! Serve it with a side of wilted greens.

Seared Salmon with Wasabi Sauce and Wilted Greens (GF)

Yield: 4

Seared Salmon with Wasabi Sauce and Wilted Greens (GF)

Ingredients

1 to 1 1/2 pounds of skin-on salmon, cut into four 4-6 oz pieces
1/4 cup mayo
1/4 cup fresh cilantro leaves
2 tbsp plain whole milk yogurt (or plain whole milk kefir)
2 tbsp fresh-squeezed lime juice (1 lime)
2-3 tsp of wasabi paste
2 pinches of ground ginger
1/4 tsp sea salt
1/8 tsp fresh ground black pepper

Instructions

In a blender or VitaMix, add all ingredient, except the salmon. Blend until smooth. Place in a jar or container and seal. Refrigerate until ready to use.
Season salmon fillets with a dash of sea salt and fresh ground pepper. Heat a large skillet over medium-high and add a tablespoon of olive oil. Place the salmon fillets skin side down into the hot skillet. Cover and cook for about 3-4 minutes. Turn salmon over and recover the pan. Continue cooking another 3-4 minutes, until opaque and cooked through.
Top salmon with a drizzle of the wasabi sauce and serve with a side of tasty wilted greens. Enjoy!

Notes

For information about the safest, most eco-friendly fish in your region, download a free pocket guide from the Monterey Bay Aquarium.

https://thenourishinghome.com/2012/03/seared-salmon-with-wasabi-sauce-and-wilted-greens-gf/

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Easy Saffron Rice with Peas (if you please)

By Kelly · 6 Comments

If you like saffron rice, you’ll love this easy and delicious recipe! It’s especially good paired with fish and shrimp dishes! And if you’re not a big fan of peas, no worries, simply leave them out and enjoy the full flavor of the saffron – it can definitely stand on its own.

Although we enjoy soaked brown rice, unfortunately, I’ve not had success in making a great-tasting saffron-flavored brown rice. And as Sarah at The Healthy Home Economist points out in her article on brown vs. white rice, for those who can tolerate grains, it’s not a health-compromise to enjoy a homemade white rice dish. In fact, it may actually be healthier for your gut than brown rice.

Easy Saffron Rice with Peas (if you please)

Yield: 5-6

Easy Saffron Rice with Peas (if you please)

Ingredients

2 cups white basmati rice
3 1/2 cups chicken stock
1 tsp sea salt
1/2 tsp saffron threads
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp turmeric
1/8 tsp freshly ground black pepper
Pinch of red pepper flakes
1 tsp fresh-squeezed lemon juice
Optional: 1 cup of frozen sweet peas, thawed

Instructions

In a large saucepan, add chicken stock over high heat. Then add the salt, saffron, onion powder, garlic powder, turmeric, black pepper, red pepper flakes and lemon juice. Next, stir in the rice. Bring it to a boil, then reduce heat to low and cover tightly with a lid. Cook covered for approximately 15 minutes, or until nearly all of the liquid has been absorbed.
Then, turn off the heat. If serving with peas, add the thawed peas and gently stir, just enough to incorporate the peas into the rice. Cover the saucepan with the lid.
Regardless of whether you're adding peas or not, allow the rice to remain on the stovetop (heat off) covered for another 5-8 minutes. The residual heat will help to finish steaming the rice and will warm the peas, if you’re using them.
Before serving, remove the lid and fluff the rice with a fork. Add additional salt to taste, if needed. When fluffing the rice, you may notice a few spots of reddish-orange coloring throughout the rice, this is from the saffron, and adds to the beauty and flavor of the dish! Enjoy!

https://thenourishinghome.com/2012/03/easy-saffron-rice-with-peas-if-you-please/