Heart Healthy Chicken Parmesan

Another favorite meal of mine is Chicken Parmesan, so I may as well share it as part of the RedPack Tomato blogging competition going on this week. I have to credit my friend Suzie with cooking this delicious dish during our scrapbook weekends, though. It helped my inspiration. 🙂


Heart Healthy Chicken Parmesan

4 boneless, skinless chicken breasts
1/4 cup egg beaters
1/2 cup bread crumbs
1/4 cup parmesan cheese (grated) + some to top the finished product
1 tbsp Italian seasoning
2 8 oz. cans of tomato sauce
1 pound whole wheat linguini or spaghetti

1. Preheat the oven to 350 degrees.
2. Combine the bread crumbs, parmesan, and italian seasoning in a small bowl.
3. Dip the chicken breasts in the egg beaters and then in the dry mix to coat.
4. Place the chicken in a 9×13 baking pan (sprayed with non-stick cooking spray).
5. Pour one can of the spaghetti sauce over the chicken and bake for 25-30 minutes until the chicken is fully baked and sauce is bubbly.
6. While baking, boil water and cook the spaghetti.
7. Serve the baked chicken over the spaghetti, topping with the extra sauce and parmesan cheese to taste.

Zucchini Stuffed Peppers

The Googlers have spoken. I swear that every.single.day someone searches the interwebs for “light and fluffy egg casserole” and they come across my ‘lil page. I mean, I personally love the recipe, so I don’t blame them. They’ve spoken, and I’m going to answer. It’s time to start sharing some recipes with you more often!

And what perfect timing because Red Pack Tomatoes is rounding out American Heart Month will a ‘lil contest between some Pittsburgh bloggers. They are looking for the contestants to share “heart healthy” recipes they’ve developed. Of course I was willing to throw my name into the hat. Not only do I love cooking with Red Pack Tomatoes (canned is always a great option when produce is hard to get/keep fresh in the winter), but I love cooking things that my family will benefit from yet enjoy.

Before I get to my first recipe of the contest (which is running today through the 28th between at least four bloggers), here’s a ‘lil bit of info from Red Pack:

February is American Heart Month and Red Pack Tomatoes offers heart healthy choices for delicious creations throughout the year.

Essential for good health, Red Pack Tomatoes are 100% natural. A tomato also is very similar to a heart in that it has 4 chambers and is red.

Red Pack has a variety of low calorie, low carb, low fat and low sodium recipes listed on their website here: http://www.redgold.com/redpack/tomato-recipes

Alright, so now on to what you are here for, the yum! Today I am sharing with you an adapted favorite, a good, easy weeknight meal. Enjoy!

Zucchini Stuffed Peppers
IMG_9393 (Copy)
That’s them on the right, ready to go for a dinner party!  Excuse my messy, well loved baking pan. I promise my brother hooked me up with a new one at Christmas. 🙂 


8 bell peppers — I get two each: yellow, red, orange, and green — cleaned, seeded, and tops cut off
1 lb. ground turkey (browned–I like to do this with a ‘lil bit of EVOO and some chopped onion)
1 medium zucchini (grated)
2 cups brown rice (cooked)
1 14.5 oz can Petite Diced Tomatoes
1 6 oz can Tomato Paste
3 Tbsp grated Parmesan cheese
Seasonings of choice–I use garlic and an Italian herb mix

1. Pre-heat oven to 400 degrees.
2. In a 9×13 baking dish (sprayed with non-stick spray), arrange the 6 bell peppers so they are standing.
3. In a bowl, combine the ground turkey, grated zucchini, rice, and Parmesan cheese until well mixed.
4. In a separate bowl, combine the diced tomatoes, tomato paste and seasonings, then add 1/2 of the mixture to the first bowl.
5. Scoop the meat mixture into the peppers, spreading the love evenly.

6. Drizzle the remaining sauce mixture over the filled peppers and into the bottom of the baking dish.
7.  Cover the dish with foil and place into the heated oven. Bake for 35 minutes covered, then an additional 5 with the foil removed.
8. Enjoy carefully, these babies are hot!

Tomato Challenge–Are You In? (Free Apron!)

The other day, I got a fun e-mail from Tuttorosso Tomatoes (remember when they sent me yummy tomato products and I shared the goodness with you?). Hopefully you’ll be interested and share this opportunity with your networks.

First, there is a giveaway going on from January 14 (tomorrow) to February 8. The first 1,000 people to ‘like’ their page AND provide an original (no copying!) Italian recipe will be sent a FREE apron. So, tomorrow, submit your entry at https://www.facebook.com/tuttorossotomato and leave me a note here so I can check out your delish dishes.

Second, that recipe entry could win you the following:

  • Highlight on Tuttorosso’s Facebook and website
  • Recipe printed on a future Tuttorosso can
  • Grand prize winner gets a $500 gift card at cooking.com
Sounds fun to me! The rules are:
People can enter any original Italian recipe, be it main dishes, casseroles, soups our appetizers (but needs to be more than tomato sauce, which would not qualify for the apron or contest). Just a few rules on the recipe: It must include a minimum of One Tuttorosso product, original and not copied, must list ingredients in order of use and in standard U.S. measurements, and must include a photo of the finished product (photo of Tuttorosso can is optional).
So, go on out to their page and share away.
Disclaimer: I was sent this information to share with my readers but all opinions (and desire to know your recipes) are 100% my own.