Parchment Paper Dinner

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Slow cooker, weekend food prep, left overs, sheet pan meals, bbq, pizza night, breakfast for dinner and now parchment paper meals should be part of every parents arsenal of meal options!

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I now make it at least 3 times a month.  It so easy to prep and even easier to clean up!  I used this Dr. Oz recipe and used the veggies I had on hand.  Still ahh-mazing!

What you need:

– Chicken Breast (I sliced each in half and we had enough for 2 slices per person)
– Garlic
– Butter
– Spinach
– Red Pepper
– Salt & Pepper
– Olive Oil

What you’ll do:

1. Preheat oven to 400°F.

2. Fold the parchment paper (12×18 inches) in half, then open up.

3. Lay a bed of spinach on the open parchment paper.

4. Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the spinach.

5. Lay the chicken on the spinach, season with salt and pepper.

6. Slice the red pepper and lay the slices on top of the chicken and spoon on the rest of the garlic butter.

 

7. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F.

8. Remove from paper and server with spagetti or with a salad ….& Enjoy!

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Finally jumping on the bandwagon #ZucchiniNoodles

Well, fiinnnaally jumping on the #ZucchiniNoodles bandwagon here.  I’ve been wanting a spiralizer for the long time – but we literally NEVER go into one of those kitchen/cooking stores and I never spotted one at Winners or Marshalls.  But recently we were looking for bed sheets and found a bin of spiralizers on sale so I scooped one up!

I had no idea how ridiculously easy it was to use and how quick it was to make a “pasta” dish.  And the options are ENDLESS.

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Here is what you’ll need to make this Shrimp Scampi Zucchini Noodles dish:

  • 2 Zucchinis
  • 10-15 cooked, devined and peeled shrimp
  • 10-12 raw almonds
  • Garlic
  • Butter
  • Salt to taste
  • Fresh cracked pepper
  • Parmesean

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Here is what you need to do:

  1. Spiralize your zucchinis and then lay them flat on a paper towel. Sprinkle salt on top and let them sit for 30 min (this is needed to remove access moisture)
  2. Toast your almonds.  I actually just zap them in the microwave!  Toss them into a paper towel and twist up the paper towel to keep the almonds inside.  45 seconds on a high heat should be good enough.  Add another 30 seconds if you’d like.  Let them cool in their little towel baggy.  Once they’ve cooled down, you can crush them.  I use the back of a metal spoon but I am sure there are more civilized ways to do this :)
  3. Defrost your shrimp by soaking them in hot water.  Once they are defrosted remove the tails (or leave them on, I hate them so I take them off).
  4. Add water to a pot and bring it to boil
  5. Add butter to a heated skillet and add your garlic.  Let the garlic brown and add a little salt.
  6. Add your shrimp and you only need to keep them on the skillet for a few minutes as they are already cooked.
  7. Remove shrimp from heat, add a little more butter and add your crushed almonds.  Let them cook for a few minutes.  Add the shrimp back Turn off the heat.
  8. At this point, your zucchinis should have been sitting for 30 min, drop them in the pot with the boiling water and let them “cook” for no more than 5 minutes.  If you like your pasta more al dente then cook for 2 minutes instead.
  9. Drain your Zucchini noodles and them to the almond and shrimp “scampi”.  Do a few quick tosses and it’s ready to be plated with a sprinkle of parmesan!

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