Philly Stromboli

Thursday, September 2, 2010

Philly Stromboli
1 frozen Rhodes bread loaf
1 green pepper, cut into strips
1 cup fresh mushrooms
1 onion, cut into strips
6 slices of Provolone cheese
Basil (to taste)
Salt and Pepper (to taste)

Directions:  Put out bread loaf in the AM, per directions. After it has risen, push out onto a LIGHTLY sprayed cookie sheet (cover whole sheet). Layer the above ingredients and top with spices to taste. Roll up the sides and ends of the bread to enclose ingredients like an envelope.
Press seams to seal.

Flip loaf over so seams are down. Bake (preheated) 375 for about 20min. Allow to cool 5min before slicing and serve. Can add different cheeses, salami, etc as your family prefers. Enjoy! *Makes great leftovers, too.

-I actually had mushrooms but forgot to add them!

Here's what I started with: 

Here's how I did it:

#1 I put out 2 loaves of the frozen bread in the morning.  I sprayed a baking dish with cooking spray, put the loaves in the dish and then covered it with tin foil.  I let these loaves sit for about 7 hours.

#2 Once we were ready to eat, I cut up the onion, garlic and green peppers.

#3 I uncovered the loaves and they had risen.  I lightly sprayed a cookie pan with cooking spray and put one of the loaves on it.  I spread the dough out all on the cookie pan.

#4 Next, I sliced up a package of deli roast beef and laid it out.

#5 Then the onions, garlic and peppers went on top.

#6 I rolled the dough up and then remembered that I forgot to put the cheese on it.  So I unrolled the dough and added the Provolone cheese.

#7 I did this to both loaves.  Preheated the oven to 375 degrees and put the loaves in for about 30 minutes.

The Finished Product:


This sandwich was so good.  I have never used frozen loaf bread like this before so I was really surprised at how big it was after it cooked.  Had I known that there would be that much bread then I would have only used one loaf!!

The bread did get crispy which I was also surprised because I didn't put an egg wash or butter or anything on top of it.  The meat and onions also cooked through and were hot.

I wish that there would have been a whole grain or whole wheat frozen bread loaf that I could have used instead so that it would have been healthier but it was still really good.

Hope you enjoy!

*****(5 Stars)--This dish was fantastic!

Taco Pizza

Wednesday, September 1, 2010

Taco Pizza
1 store-bought crust
Any taco toppins that you choose

Directions:  Place toppings on crust.  Cook crust according to directions. 
Here's what I started with:

#1 I cooked the hamburger meat until brown.  I added the taco seasoning and cooked according to directions.  Once finished, I put the hamburger meat on top of the crust along with diced tomatoes, onions and shredded lettuce.  I covered with cheese.  Into the oven for 10 minutes.

The Finished Product:


Quick, easy and delicious!  I wish I would have had some black olives to add on top but I didn't so I just went with what I had.  This meal was done in about 25 minutes and it was really good.  I want to have a pizza party with 2 crusts and everyone gets to do their half whatever way they want.

I was a little leary about using a whole wheat crust but it was delicious and healthy!

Hope you enjoy!

*****(5 Stars)--This dish was fantastic!

Chicken Parmesan with Chunky Sauce

Chicken Parmesan with Chunky Sauce
(I cannot find the original source for this recipe)
1 large onion, diced
1 green pepper, diced
3-4 cloves of garlic, minced
1 tsp. oregano
1 tsp. Italian seasoning
1 - 28 oz. can diced tomatoes (I used 2 - 14 oz. cans)
1 tbsp. tomato paste

1 cup Italian panko crumbs
2 tbsp. parmesan cheese, shredded
Salt and pepper

7 - 4 oz. boneless, skinless chicken breasts, pounded to about 1 in. thick
1 tbsp. dijon mustard
7 tbsp. mozzerella cheese (I used colby jack)
Cooked whole wheat penne pasta (or whatever you have)
Fresh basil for garnish (I didn't have this)

Directions  Heat pan with cooking spray. Add onion, green pepper and garlic and saute 3 - 5 minutes until they are soft. Add oregano and italian seasoning, cook for about 30 seconds. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low, simmer for 20 - 30 minutes.

Meanwhile, in a shallow dish, combine panko crumbs, parmesan, salt and pepper. Mix to combine. Brush both sides of chicken with dijon mustard. Transfer each breast to panko mixture and turn to coat both sides. Place chicken on prepared baking sheet. Bake for about 25 minutes. Top with 2 - 3 tbsp. tomato sauce and 1 tbsp. mozzarella. Return chicken to oven and bake for 10 minutes more until it's golden brown and cheese is melted and bubbly. Serve with whole wheat penne pasta and broccoli and more sauce.

Total calories = 1704 calories

7 servings = 243 calories per serving

Here's what I started with:

Here's how I did it:

#1 Preheated the oven to 375 degrees.

#2 I diced up 1/2 of an onion, 1 green pepper and 3 garlic cloves.  In to a pan they went with some cooking spray.

#3 After about 5 minutes, 1 tsp of oregano and 1 tsp Italian seasoning went in along with 1Tbs of tomato paste.

#4 1 28oz can of diced tomatoes also went in.  

At this time, I also cooked 1 box of whole grain noodles for about 25 minutes.

#5 On a separate plate, I poured out 1 cup of Panko crumbs and added 2 Tbsp of shredded Parmesan cheese

#6 I brushed one side of each chicken breast with some Dijon mustard, placed them in the Panko crumbs, brushed the other side and flipped them over so that both sides were coated.

#7 Into the oven for about 25 minutes.  At about 15 minutes, I flipped the breasts over and spread some tomato paste over them and topped with some shredded mozzarella cheese.

The Finished Product:

Sorry I didn't take a better "Final Product" picture.


The chicken portion of this meal was really good.  The Panko crumbs really stuck to the chicken and got crunchy.  The chicken was moist and had a really good flavor with the Dijon mustard coating it.  I wish that I would have added more of the tomato paste and cheese on top of the chicken breasts but I was a little leery of the tomato paste and didn't want to totally ruin the meal.

I wish that I would have just used a chunky pasta sauce instead of trying to make it.  The recipe called for the sauce to simmer for about 25 minutes but that really just sucked all of the tomato juices out.  The sauce ended up being mostly chunk and no sauce.  Whole wheat noodles are drier than white noodles so with the dry sauce added, it just wasn't very good.  I ended up opening a jar of marinar sauce and adding some extra liquid to it.  Next time, I'll just use store bought.

Overall, everyone enjoyed this chicken.  I think I will definitely make that part of this meal again.

Hope you enjoy!