Chicken Parmesan Sandwich w/ Baked Potato

Dinner Tonight: Chicken Parmesan Sandwich w/ Baked Potato




I had an early morning Doctor's appointment so I had to skip Breakfast. I was a bit worried about a
health problem but it was nothing major, I'm on a prescription for 60 days. I always get a bit nervous when a health problem pops up, especially with my history of Melanoma Cancer. Not a bad day out today, high in the 30's and sunny. They say in the 50's and 60's by Saturday! For dinner tonight I prepared a Chicken Parmesan Sandwich w/ Baked Potato.
 

I came across this recipe idea in the latest issue of Taste of Home, Weeknight Chicken Parmesan
Sandwiches. Sounded good so I made my version of it. I'll need; Perdue Perfect Portions Italian Style Boneless and Skinless Chicken Breasts, 1/2 cup Progresso Italian Style Bread Crumbs, 11/2 cup Ragu Pizza Sauce, 1 slice Boar's Head Mozzarella Cheese, Kraft Reduced Fat Grated Parmesan Cheese, and Aunt Millie’s Deli Style Whole Grain Mini Sub Buns. I only made 2 of these, 1 for myself and 1 for Mom or Dad after they seen how good it looks!






I had the Chicken Breast in the freezer. I laid 2 of the Breasts in the fridge overnight to thaw. To

prepare it I preheated the oven to 400°. Placed the bread crumbs in a large plastic container. Add the chicken, a piece and rolled the breast to coat. Transfer to a small baking pan that I lined with foil and sprayed with Pam Cooking Spray.



Baked, uncovered, 15-20 minutes or until no longer pink. Spooned the pasta sauce over the chicken. Sprinkled with cheeses. Baked 2-3 minutes longer or until cheese melted. Serve on the mini sub buns. This makes one delicious Chicken Sandwich! The Chicken, Sauce, Cheese all combine just right. I left the original recipe and web link at the end of the post.






For a side dish I had some large Russet Potatoes. I baked one of them and cut in half, seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can't Believe It's Not Butter. For dessert later a Jello Sugar Free Dark Chocolate Mousse.
 










Weeknight Chicken Parmesan Sandwiches

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)

1 cup garlic bread crumbs
1 cup garlic and herb pasta sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Grated Parmesan cheese, optional
4 kaiser rolls, split

Directions
Preheat oven to 400°. Pound chicken with a meat mallet to 1/2-in. thickness. Place bread crumbs in a large resealable plastic bag. Add chicken, a few pieces at a time; close bag and shake to coat. Transfer to a greased 15x10x1-in. baking pan.
Bake, uncovered, 15-20 minutes or until no longer pink. Spoon pasta sauce over chicken. If desired, sprinkle with cheeses. Bake 2-3 minutes longer or until cheese is melted. Serve on rolls. Yield: 4 servings.

Nutritional Facts
1 sandwich (calculated without Parmesan cheese) equals 509 calories, 13 g fat (5 g saturated fat), 112 mg cholesterol, 1,125 mg sodium, 46 g carbohydrate, 3 g fiber, 50 g protein.

http://www.tasteofhome.com/recipes/weeknight-chicken-parmesan-sandwiches

Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup

Dinner Tonight: Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup

Our warmest day of the year so far, 80 degrees! It was even a bit humid (blah) and partly sunny. Went to the grocery early this morning and then back home. Then I worked on cleaning the shed out a bit. Mom and Dad has boxes packed with stuff they haven't seen in 5 years or more, so it's out with the old. I barely made a dent in all the boxes, this will take a while. For dinner something a little different, I prepared a Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup.








I used a Trio of Cold Cuts for my Baked Mini Sub; Kahn's Deluxe Bologna, Kroger Private Selection Off - the Bone Smokehouse Ham, and Private Selection Roasted Turkey. For toppings Boar's Head Sliced Muenster Cheese and Kraft Reduced fat Mayo w/ Olive Oil. For the Bun I used Perfection Deli Mini Wheat Sub Buns, I buy these at Meijer. To prepare it I spread the Mayo on the bottom bun and layered my Cold Cuts on top of that. Topped that with Cheese and spread more Mayo on the bottom of the top bun. To help the bun brown a bit I brushed the top with Extra Virgin Olive Oil. I had already preheated the oven to 400 degrees, I then laid the Sub on a small baking sheet and baked it for about 12 minutes. Took it out and the Sub was a light golden brown and the Cheese was melted. I love using Muenster Cheese for when I melt Cheese on Sandwiches, it melts perfect for that. The Sub tasted great, all the Cold Cuts worked great together, then the with the Muenster Cheese and Mayo give it a perfect taste!

Then I also heated up some Amy's Organic Creamy Tomato Soup. My favorite Tomato Soup by far. I’ve been using this a couple of years now. Creamy with a fantastic flavor and it’s 110 calories and 19 carbs. I also had a Diet Dr. Pepper to drink. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

Amy’s Organic Light in Sodium – Cream of Tomato Soup

Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.

Contains 340mg of sodium compared to 690mg in Amy’s regular Cream of Tomato soup.

Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.

Nutritional Facts
Serving Size: 1 cup
Servings Per Container: ~ 2
Serving Weight: 1 cup
Product UPC: 0-42272-00581-9
Calories: 110 Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 340mg
Carbohydrates: 19g
Fiber: 3g
Sugars: 13g
Protein: 3g
Organic: 10%
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%



http://www.amys.com/