One of the best things about my healthier eating plan, is that I am able to take traditional recipes and make them a little better for me. It has made my creative juices flow and I am really enjoying the challenge.
Tonight I started with a recipe from Rachael Ray. In general I find her recipes to be under-seasoned so I always have to adapt them, but this one I took a little bit more creative freedom with.
Chicken and Roasted Veggie Napoleons
2 large or 3 small portobello mushroom caps (remove the stems and wash) Slice into 1/4-1/2 in. slices
3/4 of a 2.2 lb. tube of prepared polenta sliced into 1/4-1/2 in. slices
1 eggplant, peeled and sliced lengthwise into 1/4-1/2 in. pieces (should have 6)
1 zucchini, sliced on the diagonal into 12-18 pieces
1 squash, sliced on the diagonal into 12-18 pieces
3 boneless, skinless chicken breasts, butterflied into 2 pieces (should yield 6 pieces total)
3/4 c. non fat ricotta cheese
1/2 c. reduced fat Italian Cheese Blend
1 Tbsp. Sundried tomato paste (available in the Italian section of the store)
Salt
Pepper
Garlic Powder
Italian Seasoning
1. Preheat the oven to 400. Spray a large cooking sheet with Olive Oil Non-stick spray. Layer zucchini, squash & mushrooms on the tray. Spray veggies with olive oil spray and top with salt, pepper & garlic powder to taste. Place in oven for 10-12 minutes or until cooked through. Remove from oven and set aside. Repeat process with eggplant and set cooked eggplant aside.
2. Meanwhile heat a skillet over medium-high heat. Spray with non-stick spray and add polenta. Cook until heated through and crisp on the outside - about 2-3 mins per side. Set aside.
3. Season the chicken with salt, pepper and garlic powder to taste. Using the same pan, add more non-stick spray (if necessary) and cook chicken. About 3-4 mins. per side.
4. In a small bowl combine ricotta, Italian cheese & sundried tomato paste. Add salt, pepper, garlic powder and Italian seasoning to taste.
5. The eggplant will be the base for the napoleons. Top each piece of eggplant with 1 piece of chicken, 2-3 pieces of zucchini, 2-3 pieces of squash. Place 1 large tablespoon of the cheese mixture on top of the veggies and spread out. Top with 2-3 polenta rounds and one more scoop of cheese mixture. Top with mushrooms and return the napoleons to the oven for about 5 minutes until heated through.
This meal was incredibly satisfying. The sundried tomato paste is a perfect way to add a ton of flavor without a lot of calories...not to mention, this is an entire meal in one! Christopher (my bro) also suggested topping it off with a tomato sauce, which would be delish.
Ahhh...food therapy complete!
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