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Chicken Parmesan, Sauteed Spinach, Chocolate Parfait


Chicken Parmesan

  • 4 Boneless, Skinless Chicken Breast
  • Olive Oil
  • 2 Cups of Four
  • 2 Cups of Parmesan Cheese
  • Salt
  • Pepper
  • Garlic Powder
  • Whole Grain Pasta
  • Red Onion sliced
  • 1/2 Cup Shredded Carrots
  • Chopped Green Pepper
  • 2 Yellow Squash
  • 1 Large Zucchini
  • 1/2 Cup of Mushrooms
  • 2 Large Cans of Diced Tomatoes

Sauteed Spinach

  • 2 TBS Olive Oil
  • Bag of Baby Spinach
  • Salt
  • Garlic Powder
  • Onion Powder
  • Pepper

Chocolate Parfait

1 large box Chocolate Pudding Mix

2 Cups of Milk

3 TBS Kahlua

Graham Cracker Crumbs

Toasted Pecans

8 oz Sour Cream

8 oz Cream Cheese Softened

8 oz Cool Whip



Chicken Parmesan: Heat pot of salted water to boil whole grain pasta. Put Olive Oil in Skillet and heat. Combine flour, cheese, salt, pepper, garlic powder and dredge each chicken breast so it is well coated and put in olive oil to pan fry. Add a little more pepper, garlic powder to each chicken breast in skillet. When chicken is done, put on plate. Then in skillet add a sliced red onion, handful of shredded carrots, bell pepper and sautee’. Add garlic powder and pepper. Add squash, zucchini, mushrooms and salt. Cook for 5 minutes and then add two large cans of diced tomatoes. Add Italian seasoning, oregano, thyme, and basil. Cook for fifteen more minutes.

Sauteed Spinach: Heat olive oil and add all other ingredients and continue to cook until spinach wilts down

Chocolate Parfait: Mix Sour Cream, Cream Cheese, Cool Whip and Kahlua in mixer. In separate bowl, mix pudding and milk, whist until well mixed. In a parfait glass, add TBS of graham crackers, add 2 TBS of Chocolate Pudding, add 2 TBS of cream cheese mixture, another layer of Chocolate Pudding, add cool whip to top and sprinkle with toasted pecans

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