the_cooking_mom: (Default)
Неожиданно очень и очень вкусно, просто, быстро, идеальный завтрак, но и на праздничный стол не стыдно подать. Очень легкий пирог, очень нежное тесто.

Лук белый 1 шт.
Масло оливковое Extra Virgin 1 ст. л.
Молоко 100 мл
Мука пшеничная 6 ст. л.
Сыр Пармезан 60 г
Цукини 350 г
1 зубчик чеснока
Яйца куриные 3 шт.

Порежьте цукини на тонкие кружочки.

Смешайте яйца и муку.

Добавьте молоко, разбавленное до 180 мл водой. Мешайте до образования теста без комков. Тесто не должно быть слишком густым, но и не жидким. Добавьте тёртый сыр, хорошо перемешайте.

Смажьте форму (у меня 28 см) оливковым маслов и вылейте тесто. Высота должна быть 1-2 см.

Выпекайте в разогретой до 220 °C духовке, в течении 25-30 минут (у меня заняло 35), до образования румяной корочки. Смажьте готовый пирог оливковым маслом, и можете также посыпать крупной морской солью, по вкусу.

the_cooking_mom: (Default)
Serves 4
Active Time
5 minutes
Total Time
30 minutes


2 cups fresh brussel spouts, halved
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 cup raw sliced almonds
juice of 1/2 lemon
2 tablespoons parmesan cheese, grated


Preheat oven to 400° F.
Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine.
Bake the brussel sprouts, cut side down, for 20 minutes.
Remove from oven and top brussel sprouts with sliced almonds. Bake for an additional 5 minutes.
Place the roasted brussel sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon.

the_cooking_mom: (Default)
Офигительно вкусно! Просто супер! Делала с маленькими перчиками. Запекала 20 минут, а после на грилле еще минуту 3-5.

4 bell peppers (a mix of yellow, red, and orange)
1 clove thinly sliced garlic
8 thyme sprigs
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Juice of 1/2 lemon


Stem, core, and quarter bell peppers; place on a baking sheet. Toss with sliced garlic, thyme, and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425°F oven until softened, then top with Parmesan and broil until cheese is melted and peppers are slightly charred. Squeeze the lemon juice over peppers.

Per serving: 88 Calories, 6 grams fat, 3 grams fiber

the_cooking_mom: (Default)
Совершенно роскошное ризотто! Красиво, вкусно, празднично, быстро и просто. Вот только спаржу я в другой раз все же буду запекать с кунжутным семенем, вареная, даже в бульоне, мне не нравится.


3 cups reduced-sodium chicken broth
2 cups water
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 pound medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan
2 tablespoons chopped flat-leaf parsley


Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

the_cooking_mom: (Default)
Быстро, просто, вкусно.


1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds
Extra-virgin olive oil for brushing bread
2 cups water
3 cups reduced-sodium chicken broth (24 fl oz)
1/2 teaspoon salt
1/4 teaspoon black pepper plus additional for serving
1 (10-oz) package frozen chopped spinach (not thawed)
1 oz finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving
2 large eggs, beaten


Put oven rack in lower third of oven and preheat oven to 400°F.
Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
Add beaten eggs in a slow, steady stream, stirring constantly.
Serve with freshly ground pepper and a slice of toasted baguette in the soup.

the_cooking_mom: (Default)
4 Servings

4 garlic cloves, smashed
½ cup heavy cream
½ teaspoon freshly ground black pepper, plus more
Kosher salt
¼ cup blanched hazelnuts
3 tablespoons olive oil
2 tablespoons fresh lemon juice, divided
6 heads of Little Gem (about 1 pound total), cores removed, leaves separated
4 small carrots (about 4 ounces), scrubbed, thinly sliced lengthwise on a mandoline
½ cup mint leaves
1½ ounces SarVecchio or Parmesan
Flaky sea salt


Combine garlic, cream, and ½ tsp. pepper in a small bowl; season with salt. Cover and chill 1 hour.

Meanwhile, preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool before chopping coarsely.

Strain cream mixture into a large bowl and add oil. Whip to soft peaks, then whisk in 1 Tbsp. lemon juice. Taste and season with more salt and pepper if needed.

Toss lettuce, carrots, mint, and half of hazelnuts with remaining 1 Tbsp. lemon juice in another large bowl; season with salt and pepper. Add a few dollops of lemon cream and gently toss to coat.

Spoon remaining lemon cream onto a platter and top with salad. Shave cheese over salad and top with cracked pepper, sea salt, and remaining hazelnuts.

the_cooking_mom: (Default)
На двоих делала 1/2 порции. Обжаривать их нужно как указано в рецепте.


1 1-pound butternut squash
1 tablespoon olive oil
1 12-to 14-ounce russet potato, peeled, quartered
3/4 cup finely grated Parmesan cheese, divided
1 large egg, beaten to blend
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon salt
1 3/4 cups (or more) all purpose flour
1/2 cup (1 stick) butter
2 tablespoons chopped fresh sage
Additional grated Parmesan cheese
Special equipment: Potato ricer

Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4- inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD:Can be made 8 hours ahead. Cover loosely and chill.
Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.

the_cooking_mom: (Default)
Я запекала как большой котлетой, на двоих с пюре и овощным гарниром съели половину, так что без картошки, а просто с салатом, я подозреваю, это на троих.


1 zucchini, chopped
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup baby carrots, chopped
1 large egg
1 garlic clove
1 tablespoon worcestershire sauce
1 teaspoon italian herbs
1/2 cup bread crumbs
1/2 cup shredded cheddar cheese
1 pound lean ground turkey

Spray a nonstick mini muffin tin with vegetable oil cooking spray or grease with oil.
Place the zucchini, onions, bell peppers, carrots, and garlic clove into the food processor and pulse until everything is in tiny pieces.
Add the egg, worchestershire sauce, herbs, bread crumbs, cheese, and turkey. Pulse until everything is combined.
Place about a tablespoon of the meatloaf mixture in the muffin pans and pack down with a spoon.
Bake until the mini turkey loaves are cooked through or an instant-read thermometer inserted in the center registers 165 degrees F, about 20 minutes.
This recipe can also be baked in a 9 x 5 inch loaf pan and baked for 50 minutes. To Freeze: After baking, let bites come to room temperature, place in a ziploc bag, label and freeze up to 3 months. When ready, defrost over night in the fridge and place in a 300 degree oven for 5 minutes to reheat.

the_cooking_mom: (Default)
Свинину запекла в слоукере. Вчера на ужин сервировала с полентой, а сегодня на обед сделала сандвич.


2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
3 to 4 cloves garlic, minced
Juice of 1 lime (2 tablespoons)
Juice of 1 orange (2 tablespoons)
3 to 3 1/2-pound boneless pork shoulder
One 24-inch sub roll
Yellow mustard
1 pound Swiss, thick-sliced
1 pound honey ham, thinly sliced
2 cups dill pickle chips
2 red onions, thinly sliced

Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.

Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.

Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.

Recipe courtesy of Jeff Mauro

the_cooking_mom: (Default)
Очень быстрое и простое блюдо, нам понравилось.


lb. lean ground beef

medium onion, chopped

teaspoon chili powder Save $

teaspoon salt

teaspoon garlic powder Save $

(8-oz.) can tomato sauce

taco shells

oz. (1 1/2 cups) shredded American or Cheddar cheese

cups shredded lettuce

tomatoes, chopped Save $

cup salsa Save $

cup sour cream, if desired


Heat oven to 250°F. In medium skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

the_cooking_mom: (Default)
Этот тарт когда-то очень понравился моему сыну.

Makes 1 (9-inch) pie
Active Time
45 minutes
Total Time
2 1/2 hours


For the crust:
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 1/4 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) cold unsalted butter, cut into cubes
For the filling:
3 large heirloom tomatoes (about 2 pounds), sliced 1/4" thick
3/4 teaspoon kosher salt, divided
All-purpose flour (for surface)
1 cup finely chopped Vidalia onion (about 1/2 medium onion)
1/2 tablespoon unsalted butter
1 1/2 cups grated sharp cheddar (about 4 ounces)
1/2 cup mayonnaise (preferably Duke's)
1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme
1 teaspoon mild hot sauce
1/2 teaspoon freshly ground black pepper
Special equipment:
A 9" pie pan


Make the crust:
Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
Make the filling and bake the pie:
Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5–8 minutes. Let cool.
Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
Bake pie, rotating halfway through, until golden brown, 40–45 minutes. Let cool to room temperature before slicing.
Do Ahead
Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

the_cooking_mom: (Default)
Это очень вкусный салат и очень простой способ готовить креветки! Если его приготовить заранее, то настоявшись станет еще вкуснее. Моейм и нарезаем курчавый эндив. Моей и нарезаем помидоры. Сыр Манчего или Пармежан настругаем овощечисткой. Чистим креветки.


3/4 cup olive oil
12 large garlic cloves, chopped
3 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 1/2 pounds uncooked large shrimp, unpeeled
Lime wedges


Preheat oven to 450°F. Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish; whisk to blend. Mix in shrimp; let stand 20 minutes, stirring occasionally. Bake shrimp until just opaque in center, about 15 minutes. Spoon shrimp and juices into bowls с салатом, помидорами и сыром. Очень вкусно если подать сразу теплым, но и из холодильника холодным тоже замечательно!

the_cooking_mom: (Default)
Очень вкусно, свежо, по-весеннему. Я сделала вчера на ужин, но в будущем лучше подавать на ланч. Просто и быстро.

YIELDMakes 4 servings ACTIVE TIME10 min TOTAL TIME20 min

1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/4 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi (preferably De Cecco)
1/4 cup grated parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.
the_cooking_mom: (Default)
На 10 человек делала двойную порцию.

5 oz Cabrales (Asturian) blue cheese
2 tablespoons chopped onions
¼ cup white wine, cider, cava (sparkling wine) or dry Sherry
Pinch of cumin seed
Smoked pimentón (paprika) as garnish

Place the cheese in a blender or mini processor with onions, wine and cumin seed. Blend until smooth. Serve immediately or keep, covered and refrigerated, up to 3 days. Serve garnished with a pinch of pimentón.

the_cooking_mom: (Default)
Если плохие помидоры, то этот салат их спасет. На двоих делала 1/2.

3 помидора (1 большой)
1 onion, thinly sliced
3 cloves garlic, minced
3 tablespoons very thinly sliced fresh basil leaves (укроп добавила к салату)
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram

kosher salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 head Boston lettuce, leaves separated (1/2)
4 romaine lettuce leaves, thinly sliced (не было)
3 ounces freshly shaved Parmesan cheese (забыла)

Preheat oven to 350 degrees F (175 degrees C).
Mix tomatoes, onion, garlic, basil leaves, oregano, and marjoram in an 8x8-inch baking dish; sprinkle with kosher salt and black pepper. Drizzle with olive oil and balsamic vinegar and toss ingredients to combine.
Roast in the preheated oven until the tomatoes and onion are soft and the juices turn brown and sticky, 20 to 30 minutes. Set aside to cool while you complete the remaining steps.
Place a Boston lettuce leaf onto 6 serving plates and sprinkle shredded romaine lettuce over each leaf. Divide the warm roasted tomato mixture among each salad; top salads with shaved Parmesan cheese. If any caramelized tomato juices remain in the pan, spoon over the salads.

the_cooking_mom: (Default)
Я люблю такого плана супы и давно искала рецепт, чтобы и полегче был и попроще. Сделала на основе этого и осталась довольна. Главное - это правильный сыр. Муку не добавляла.

Оливковое или авокадовое масло
1/2 большой луковицы (измельчить)
2 зубчика чеснока (измельчить)
1 (16-ounce) package broccoli florets
молоко или half & half
соль, перец
8 ounces cheese, cubed или натертый

Рассказываю, как я сделала:

Измельчила лук и чеснок, обжарила не до золотистоти, а до мягкости. Закинула порезанную броколли, залила водой, отварила. Все это пюрировала погружным блендером. Добавила на глаз сыр и молоко, прогрела.
the_cooking_mom: (Default)
Вчера сделала, очень вкусно!

Разморозить клубнику и порезать ее маленькими кусочками. Смешать с ней горчицу, оливковое масло и бальзамический уксус. Вчера делала просто с салатным миксом и сыром манчего. АХ!
the_cooking_mom: (Default)
Искала рецепт Мимозы и выяснила, что его у меня нет, а в сети все делают чуть иначе.

Горбуша в масле (или сардины) - 1 банка
вареная морковь - натереть на мелкой терке и смешать с майонезом
Яйца - 3 шт., отварить, отделить желтки от белков
Сыр - на глаз
Лук - 1/3 сладкой луковицы
Картофель - 2-3 шт (больших две, маленьких три)
Майонез и в другой раз добавлю яблоко


Рыбу вынуть из масла. Отделить от крупных костей и размять вилкой.
Яйца отварить, остудить, очистить. Отделить белки от желтков.
Желтки размять вилкой.
Белки натереть на крупной терке, а желтки на мелкой (можно протереть через сито)
Сыр натереть на крупной терке.
Картофель отварить и натереть на крупной терке, смешать с майонезом.
Лук очистить и мелко нарезать. Залить кипятком на несколько минут, чтобы ушла горечь.
Когда все ингредиенты подготовлены, выложить салат слоями:
1-й слой - картошка
2-й слой - морковь
3-й слой - горбуша
4-й слой - лук
5-й слой - сыр с майонезом
6-й слой - белки
7-й слой - желтки

Салат нужно поставить в холодильник минимум на 30 мин. Можно на ночь.
the_cooking_mom: (Default)
Очень вкусный получился тарт.

Песочное тесто:

Для теста берем 225 грамм муки, щепотку соли и 100 грамм холодного сливочного масла. Масло можно натереть на крупной терке и все смешать руками, а можно порезать кубиками и заместь в комбайне "толчками" в крошку. Добавить каплю молока и слепить из теста шар (молоко можно заменить взбитым яйцом). Если тесто не достаточно влажное и шар слепить из него не получается, то можно добавить еще немного молока, однако старайтесь добавлять совсем по чуть-чуть, поскольку если вы случайно плеснете слишком много, то тесто получится липким. Если это все-таки произойдет, то добавьте еще немного муки.


Слепив из теста шар заверните его в пленку и отправьте в холодильник на час, после чего достаньте и оставьте еще на полчаса снаружи при комнатной температуре. После раскатайте тесто и положите в смазанную маслом или же проложенную бумагой для выпечки форму для выпекания, наколов его вилкой , чтобы при выпекании оно не вздулось.


Все пропорции на глаз: смешала 2 яйца и 2 желтка вместе с остатками жирных сливок. Порезала готовые броколини с хлебными крошками, разложила сколько влезло в пирог. Залила смесью сливок с яйцами. Ее оказалось недостаточно, добавила еще half&half, посыпала хлебными крошками и пармазаном.

Выпекала в заранее разогретой духовке (375 F/ 190° С) в течение 32 минут. Ели на ужин с салатом теплым, а на следующий день на завтрак холодным. Нам обоим очень понравилось!
the_cooking_mom: (Default)
Настоящий вкуснее, конечно, но так тоже очень хорошо.

2 (8 ounce) boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg
2 cups cooked quinoa
3/4 teaspoon Italian seasoning

1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil, divided
1 cup low-sodium marinara sauce (see Tip)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh basil
Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray. Cut each chicken breast in half on the diagonal to get4 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with salt and pepper. Lightly beat egg in a shallow dish. Combine quinoa, Italian seasoning and garlic powder in a separate shallow dish. Dip the chicken in egg, shaking off any excess, then in the quinoa, pressing to help it stick. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 2 chicken breasts and cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining 1 tablespoon oil and 2 chicken breasts. Top each breast with 1/4 cup marinara, 2 tablespoons mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden and bubbling, 12 to 15 minutes. Serve topped with basil.

Tip: Marinara sauces can be high in sodium (often more than 20 percent of your daily limit per 1/2-cup serving). Opt for one labeled "low-sodium" or check the nutrition panel and go for one that's lower in sodium, about 250 mg per serving or less.

Serving size: 1/2 chicken breast each
Per serving: 414 calories; 18 g fat(5 g sat); 3 g fiber; 25 g carbohydrates; 37 g protein; 63 mcg folate; 14276 mg cholesterol; 4 g sugars; 0 g added sugars; 649 IU vitamin A; 3 mg vitamin C; 193 mg calcium; 3 mg iron; 458 mg sodium; 612 mg potassium
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 lean protein, 1/2 medium-fat protein, 1 1/2 fat


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