Recent Recipes

Napoleons Fit for a Dictator (or King)


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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)
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!