FIT TO EAT

Last week my mother shared some new recipes she found in the February issue of  "Living" magazine.....all heathlier versions of classic dishes.  She was kind enough to pass the magazine off to me to try them out, and try I did. 

Page 132

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Chicken Parmigiana

(Healthier Version)

 

Recipe called for Chicken Breast (Boneless & Skinless) but I had fresh Chicken Tenderloins on hand, so I used them instead.  Coated in egg whites, Italian Parsley, Dried Oregano and Whole Wheat Crackers.

Next comes the homemade sauce, whole peeled tomates with 1/2 an onion and 2 cloves of fresh garlic, pureed in blender with 1/2 tsp salt.  You top it with low fat/skim mozzarella cheese and romano, a little goes a long way.

I love when the finished product looks like the picture.

 

Fit & Healthy

All three of us devoured our dinner, I would never have guessed it was lower in fat/calories than its more traditional counterpart.  Chloe was over Sunday night and enjoyed leftovers with me, she kept waiting for more. 

(The dressing on the salad is my Uncle Keith's Pine Valley Lodge Blue Cheese Dressing Recipe,  it makes it very hard to go back to store bought/bottled dressings and it was very easy to make.)

Let me know if you want the recipe's, I would be more than happy to email them to you. 

Here's to a fitter more healthier year!

Merci Mother!