TLC Dinner #1 (8 servings)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Eggplant 1 1/2 cups (about half a medium eggplant)Zucchini 2 cup (2 medium zucchini)2 medium sized onions2 cups of sliced tomatoes (about 5 medium)1 cup of sweet pepper (about one large)1 cup of mushrooms (about 4 large)10 fresh basil leaves5 cloves of garlic1 Tablespoon of olive oilSalt and Pepper1 Very Large spagetti squash2 Tablespoons becel olive oil margarine1 clove garlic - minced1 tsp oregano4 Boneless, skinless Chicken Breasts cut into half inch fillets 4-6 Tablespoons Parmasan cheese Cooking spray
I like to slice all the vegetables thinly and layer them in the order given, but this is a very forgiving recipe and all the vegetables meld together no matter how coursely you chop them. You could leave out the olive oil but I find it adds something. I don't chop the basil, just remove it from the stems.
So once the vegetables and spices are all in the crockpot, turn it on high and leave it for at least two hours. I generally have it cooking for three. It probably could be cooked on low and left for 8 hours but I have not tried it. Enjoy and be creative.
An hour before you want dinner - cut spaghetti squash in half and scoop out the seeds. Place cut side down on foil. Bake at 375 for 45 minutes.
Sprinkle the parmasan chicken on a plate and dredge each fillet of chicken in the cheese. In a saucepan, cook each piece on medium heat until golden brown. You may want to check chicken is cooked all through by slicing it open. Set chicken aside on a nice serving platter.
Take out spagetti squash and using two forks, scrape out the flesh into "strands". Put in a serving bowl and toss with oregano and becel margarine.
The ratatoillie can be served on the spagetti squash or beside. A delicious meal with great leftovers.
Number of Servings: 8
Recipe submitted by SparkPeople user JUSTYNA7.
So once the vegetables and spices are all in the crockpot, turn it on high and leave it for at least two hours. I generally have it cooking for three. It probably could be cooked on low and left for 8 hours but I have not tried it. Enjoy and be creative.
An hour before you want dinner - cut spaghetti squash in half and scoop out the seeds. Place cut side down on foil. Bake at 375 for 45 minutes.
Sprinkle the parmasan chicken on a plate and dredge each fillet of chicken in the cheese. In a saucepan, cook each piece on medium heat until golden brown. You may want to check chicken is cooked all through by slicing it open. Set chicken aside on a nice serving platter.
Take out spagetti squash and using two forks, scrape out the flesh into "strands". Put in a serving bowl and toss with oregano and becel margarine.
The ratatoillie can be served on the spagetti squash or beside. A delicious meal with great leftovers.
Number of Servings: 8
Recipe submitted by SparkPeople user JUSTYNA7.
Nutritional Info Amount Per Serving
- Calories: 240.5
- Total Fat: 4.7 g
- Cholesterol: 70.4 mg
- Sodium: 202.8 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.7 g
- Protein: 31.0 g
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