4 Ingredients Chicken Parmesan

• Serves: 4
• Prep Time: 5
• Total Time: 20

Ingredients

• 2 12-ounce packages low-fat baked breaded chicken-breast tenderloins or cutlets
• 1 teaspoon dried oregano
• 1 1/2 cups jarred marinara sauce
• 4 tablespoons freshly grated Parmesan

Instructions

Preheat oven to 425° F. Place the chicken in a shallow roasting pan or a 9-by-13-inch cake pan. Sprinkle with the oregano, then pour on the sauce. Sprinkle with the Parmesan and bake for 12 to 15 minutes or until the sauce is hot and the cheese is melted. Season with pepper to taste. Serve with mixed greens dressed with a vinaigrette

• Serves: 6
• Total Time: 25

Ingredients

• 1/2 cup butter
• 1 pint heavy cream
• 1 teaspoon garlic powder
• Salt
• Black Pepper
• 2/3 cup grated parmesan cheese (preferably fresh)
• 1 lb fettuccine ... prepared as directed

Instructions

Directions:

1 In a medium saucepan, melt butter.
2 When butter is melted, add cream cheese.
3 When the cream cheese is softened, add heavy cream.
4 Season with garlic powder, salt, and pepper.
5 Simmer for 15-20 minutes over low heat, stirring constantly.
6 Remove from heat and stir in parmesan.
7 Serve over hot fettucine noodles.

• Serves: 4

Ingredients

• 4 veal cutlets pounded to 1/4-inch thickness
• 3/4 cup plain dry breadcrumbs seasoned with garlic powder an oregano and parsley and freshly grated Parmesan cheese
• 1/2 cup all-purpose flour seasoned with salt and pepper to taste
• 2 eggs beaten with a little water
• 4 tablespoons olive oil divided
• 1/2 cup homemade or canned tomato sauce
• seasoned with oregano and parsleyand salt and pepper
• 2 ounces mozzarella cheese sliced
• 4 tablespoons freshly grated Parmesan cheese

Instructions

Place the flour on a plate or piece of waxed paper. Place the bread crumbs on a separate plate. Dip the veal in the flour to coat both sides and shake off excess. Then dip in the egg wash. Finally, dip in the breadcrumbs and coat both sides. Place on a baking rack in refrigerator for 30 minutes to help the crumbs adhere when frying.

Heat a large skillet over high heat. Add 2 tablespoons of the oil and heat well. Add the veal, being careful not to crowd the pan. Fry until nicely browned, 2 or 3 minutes per side, adjusting the heat if it browns too fast. Remove from pan and do the second batch, adding the remaining olive oil as needed.

Heat broiler to high. Spread 2 tablespoons of sauce on each slice of veal. Top each with one-fourth of the mozzarella slices and 1 tablespoon of the Parmesan cheese. Place on a rack set in a baking sheet. Place under hot broiler just until the cheese melts, about 2 minutes. Serve immediately.

Instructions

Use Above Veal Recipe and Substitute Pork for Veal

• Serves: 6
• Prep Time: 15 min
• Total Time: 40 min

Ingredients

• 1 lb. ground beef
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1/4 cup chopped fresh parsley
• 1 egg
• 1 clove garlic
• minced

Instructions

HEAT oven to 375°F.

MIX ingredients; shape into 12 meatballs.

PLACE in foil-lined 15x10x1-inch pan.

BAKE 25 min. or until done (160°F).

Ingredients

• 1 (24 oz pkg) frozen large cheese ravioli
• 1 tsp. packed light brown sugar
• 1 (7 oz can) caponata (eggplant appetizer)
• 2 cups marinara sauce
• 4 oz deli-sliced mozzarella cheese
• halved crosswise
• 1/2 cup shredded Parmesan cheese
• fresh parsley
• chopped

Instructions

BAKED RAVIOLI PARMESAN

Preheat oven to 350°F.
Coat a 3-quart baking dish with cooking spray. Cook ravioli as directed, drain.

In large bowl, stir sugar into caponata, then stir in 1-1/2 cups marinara sauce, until blended. Add ravioli, gently stir until coated. Transfer to baking dish.

Spread with remaining 1/2 cup marinara sauce. Arrange mozzarella over sauce. Sprinkle with Parmesan cheese.

Bake until bubbly and cheese has melted, about 25 minutes.

Let stand for 10 minutes before serving.

Sprinkle with parsley.

Very robust and cheesy.

Ingredients

• 2 med. sized eggplants
• Flour
• 1 or 2 eggs slightly beaten
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. olive oil
• 1/4 c. grated Parmesan cheese
• 1/2 to 1 lb. Mozzarella cheese sliced thin
• Tomato sauce

Instructions

Peel eggplant; cut into 1/4-inch slices. Sprinkle each slice with salt; pile slices between two plates, topped with a weight to draw out juices. Let stand 1 hour.
Pat slices dry, dredge in flour, and dip in egg. Fry in hot oil until slices are golden brown on both sides. Drain on paper.

Spread a thin layer of sauce in the bottom of casserole; top with a layer of eggplant and top with a layer of Mozzarella slices. Repeat this procedure until all eggplant is used, ending with Mozzarella.

Bake in a preheated 400 degree oven for 15-20 minutes or until cheese is melted.

Ingredients

• 1/2 cup Parmesan cheese
• 1/4 cup butter softened
• 3 tablespoons mayonnaisebbbb
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Instructions

1.Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2.In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3.Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Nutritional Information
Broiled Tilapia Parmesan
Per Servings
Clories: 203
Total Fat: 11.4g
Cholesterol: 59mg
Sodium: 144mg
Total Carbs: 0.6g
Dietary Fiber: 0.1g
Protein: 23.5g

Ingredients

• 2 lbs of ground beef
• 1 large jar of ragu chunky garden speghetti sauce
• 8 slices of mozzarella cheese
• 1 container of grated parmesan cheese
• 1 16 oz. package of vermicelli
• seasoned salt ( i use natures seasoning)

Instructions

preheat oven to 350
season hamburger meat with natures seasoning
pat out 8 1/4 lb. hamburger patties and fry til med.
while the patties are cooking heat the speghetti sauce in a pot.
after the patties are done blot to remove excess fat.
ladle a thin layer of speghetti sauce in the bottom of a casserole dish
place patties on top of sauce
ladle a spoon full of sauce over eac h patty
reserve remaining sauce to be served wit the pasta
sprinkle with parmesan cheese
place a slice of mozzarella cheese on each patty
place caserole in te oven bake for 30 mins
while patties are in the oven boil the vermicelli .
to serve...ladle vermicelli on plate top with sauce
place a patty on the vermicelli
add a salad and garlic bread and enjoy

Instructions

Sausage Parmesan Sub Sandwiches

4 Italian mild or hot
sausages
4 crusty long sandwich rolls
1 cup pasta sauce
1/2 cup grated mozzarella cheese
1/4 cup shredded Parmesan cheese
Instructions:
Preheat the grill. Cook the sausages, turning every 5 minutes for even cooking. When cooked through, remove from heat.
On a baking sheet, open rolls and fill with sausages. Top with sauce, mozzarella and Parmesan. You can either place the baking sheet back on the grill over low heat or place rolls directly over indirect heat. Heat until cheese melts.
Notes:
To make the meal: Potato nuggets and broccoli

Nutrition:
Per serving: 580 calories (percent of calories from fat, 67), 25 grams protein, 23 grams carbohydrates, 1 gram fiber, 42 grams fat (16 grams saturated), 102 milligrams cholesterol, 1,210 milligrams sodium.

Ingredients

• 2 cups Prego® Traditional Italian Sauce
• 16 (1 ounce) frozen cooked meatballs
• 4 long hard rolls split
• 1 cup shredded mozzarella cheese
• Grated Parmesan cheese

Instructions

1.Heat sauce and meatballs in 3 quart saucepan over medium-high heat to a boil. Reduce heat to low. Cook for 20 minutes or until meatballs are heated through, stirring occasionally.
2.Serve meatballs and sauce in rolls. Sprinkle with mozzarella and Parmesan cheeses.

Ingredients

• 6 frozen chicken nuggets
• 2 tablespoons tomato sauce
• 1 hamburger bun split
• 1 slice American cheese
• 1 tablespoon grated Parmesan cheese

Instructions

1.Place the chicken nuggets on a microwave-safe plate. Cook in microwave until hot in the middle, about 2 minutes.
2.Spread 1 tablespoon tomato sauce on one piece of the hamburger bun; cover the sauce with the American cheese slice. Arrange the chicken nuggets onto the cheese. Pour the remaining tomato sauce over the nuggets; sprinkle with the Parmesan cheese. Top with the other half of the hamburger bun to finish the sandwich.

Ingredients

• 1 pound fresh broccoli
• 1 1/2 tablespoon olive oil
• 1 1/2 cloves garlic minced
• 1/2 cup grated parmesan cheese
• 1 1/2 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions

Wash broccoli, removing tough ends; peel stems if tough. Split broccoli into separate flowerets. Cut pcs. so they are no more then 3" long.

Put broccoli into steamer basket. Stam for approximately 10 min. or until broccoli is bright green but still tender-crisp in texture. Remove onto heated serving dish. Cover.

Meanwhile, heat the olive oil with the garlic; remove garlic after 3-4 min. and discard. Pour hot oil over broccoli. Sprinkle with Parmesan cheese and lemon juice; sprinkle with salt and pepper. Keep hot or serve immediately.

Ingredients

• 6 breaded veal patties
• 8 oz. Mozzarella cheese
• 1 pt. spaghetti sauce
• 3 tbsp. vegetable oil

Instructions

Brown veal patties in oil and place in a 13 x 9 baking dish. Cover with cheese and spoon sauce over cheese. Bake at 325 degrees for 15 to 20 minutes.

Ingredients

• 1 (8 ounce) can tomato sauce
• 1 teaspoon basil crushed
• 1/2 cup chicken broth
• 1/2 cup minced onion
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon oregano
• 2 pounds shrimp shelled and deveined
• 2 tablespoons olive oil
• 2 teaspoons bottled garlic
• 2 teaspoons salt Pepper to taste

Instructions

Heat oil over medium high heat, sauté onion with garlic until onion has softened. Add shrimp and cook until shrimp turn pink. Add tomato sauce, oregano, broth and basil.

Serve sprinkled with Parmesan cheese.

Ingredients

• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste
• 2 pounds cube steak
• 1/4 cup vegetable oil for frying
• 1 (32 ounce) jar spaghetti Sauce

Instructions

1.In a medium bowl, combine the bread crumbs, Parmesan cheese, salt, and pepper. Dredge the meat in the crumbs.
2.Heat oil in a large skillet over medium-high heat. Place the breaded meat in the oil, and saute for 5 to 10 minutes, or until well browned on both sides.
3.Drain excess oil, and pour in the spaghetti sauce. Reduce heat to low, and simmer for 30 minutes.

Ingredients

• 1/3 cup grated Parmesan cheese
• 2 tablespoons all-purpose flour
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg
• 2 tablespoons milk
• 4 orange roughy (4 ounces each)

Instructions

In a shallow bowl, combine the Parmesan cheese, flour, paprika, salt and pepper. In another shallow bowl, beat egg and milk. Dip fish fillets into egg mixture, then coat with the Parmesan mixture.
Arrange in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

Ingredients

• 3/4 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1-1/2 cup cut-up cooked chicken
• 1-1/4 cup shredded Mozzarella cheese (5 oz.)
• 1/2 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 6 ounces can tomato paste
• 1 cup milk
• 2 eggs
• 2/3 cup Bisquick
• 1/4 tsp. pepper

Instructions

Heat oven to 400F. Grease pie plate, 10 x 1 1/2 inches. Layer cottage cheese and Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the Mozzarella cheese, garlic powder, oregano, basil and tomato paste; spoon over Parmesan cheese. Beat remaining ingredients in blender on high speed 15 seconds with hand beater 1 minute or until smooth. Pour into pie plate. Bake 30 minutes. Top with remaining Mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.