sheet pan Healthy Chicken parm

1 lb boneless skinless chicken cutlets

• 1 egg, whisked
• 1/4 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp. Italian seasoning
• Salt and pepper
• 3 cups green beans
• 2 tsp. olive oil
• 1/2 cup marinara sauce
• 1/2 cup fresh mozzarella cheese (or part skim shredded mozzarella)
• 1/4 cup fresh basil, chopped
  
  
  5freestyle points

lasagna soup

LASAGNA SOUP

Yield: 8 servings

INGREDIENTS:

FOR THE SOUP:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 29 oz. (two 14.5-ounce cans) fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• salt and freshly ground black pepper, to taste
• 1/2 c. fresh basil leaves, sliced thinly

DIRECTIONS:

For a slow cooker version of this soup, be sure to check out my Slow Cooker Lasagna Soup with Chicken and Mushrooms !

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add fire roasted diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, ladle soup into bowls and top each bowl with a bit of shredded mozzarella and a good dollop of the cheesy yum. Finish with some freshly ground black pepper over the top and a small scattering of fresh basil.

https://www.afarmgirlsdabbles.com/lasagna-soup/

butter cookies

Butter Cookies (Cut Outs) Cream these together in mixer: 3 C butter 2 1/3 C sugar 4 egg yolks 1 C heavy cream 3 tsp vanilla


Mix the dry ingredients, and gradually add to mixer: 8 ½ C flour 2 tsp baking powder

Separate into 4 parts. Wrap in cellophane and refrigerate for an hour or so just to “firm” dough. Roll out and cut. Bake at 400 for about 6-8 minutes.* Cool on pan for a couple mins then remove to cooling rack. You can freeze them until you’re ready to frost if you want! *We like ours thicker and chewy (not thin and crispy). I roll ours thicker and remove from oven as soon as they begin to brown.