Chicken Parmesan Casserole

So I recently realized I have some pretty big news that I have yet to share with you guys.

The Mini is about to have her very own Minion... her baby brother is making his appearance sometime in the next few weeks!

I just had my last day of work and I am so relieved.  During round 1, I only had 3 full, what-would-have-been-work-days of maternity leave before the Mini made her appearance.

Yup, the first time around I had bought a ton of food, preparing to spend the upcoming weeks making freezer meals so we would have lots of yummy dinners to eat in the midst of Newborn Madness.

Well... that never worked out.  Mini came 3 weeks early, and the day after we got home from the hospital Hurricane Sandy came too.

You know what they say... best laid plans...

So you know what?  This time around... I have no plans.

I don't even have a hospital bag packed.  <Sigh>

But my due date is June 14, and it just hit me this week that if he comes when Mini did, that would be less than a week from today.  Meaning... it's probably time to get my act together now.

It seems the 'nesting' instinct is starting to kick in, so I'm hoping that won't be too hard.  But we just finished our big upstairs renovation project enough to move our things up, so between that, work, a very active 2 1/2 year old, and just sheer exhaustion-- I can assure you I've had neither the time nor the energy to plan any freezer meals.

Sorry, family.  These days you are probably lucky that a meal gets put on the table, that is not hot dogs or grilled cheese.  (Not that Mini, or even Mr. Vittles, would complain about either of those choices... but still).

Given that fact, it is a truly joyous occasion when I come across a recipe that is not only this easy but also super yummy.  If you like chicken parm, but hate breading chicken, this recipe is for you.  The croutons give it a nice crunch without all the work.  (I even did a third with gluten-free croutons for myself, and it was still scrumptious!)

Anyway, I probably won't be posting again before the Minion's big reveal, so wish me luck.  If I'm MIA for a bit, you know why.

I ran out into traffic.

Ha! No, just kidding.

...I hope?

Chicken Parmesan Casserole

• 1 T. olive oil
• 1 t. minced garlic
• salt & freshly ground pepper, to taste
• 1 lb. boneless skinless chicken, cubed
• 1 C. marinara sauce
• 2 T. parmesan cheese, grated
• 1 C. shredded mozzarella cheese, divided
• 2/3 C. seasoned croutons, coarsely crushed (my favorite kind is New York brand Texas Toast croutons)

Preheat oven 350 degrees Fahrenheit.  Spray an 8" square baking pan with cooking spray, and add chicken cubes to cover bottom of pan. Drizzle olive oil over top of chicken, and sprinkle with minced garlic.  Sprinkle with salt & freshly ground pepper to taste.

Then, evenly cover the chicken with sauce, and sprinkle with parmesan and 1/2 C. mozzarella. Sprinkle the croutons over cheese, and then sprinkle the other 1/2 C. of mozzarella.

Bake at 350 degrees for 30 minutes, or until breasts are cooked through. If desired, place under
broiler for a couple of minutes to brown croutons/cheese.  Remove from oven & let stand for 5-10
minutes before serving.  Serves 2-4

Recipe Adapted Slightly from Food.com

Pepperoni Pizza Crescent Rolls

I know it's been over a week since my last post, but  Mr. Vittles and I have been busy vacationing on the beautiful island of Aruba!

We left Saturday morning after Thanksgiving, and returned on Friday night, spending a total of 6 nights with our friends Vanessa and Eric.

eric & vanessa

Vanessa's parents own a (gorgeous) condo down there, and they were kind enough to invite us to stay in the spare bedroom.

And to top it all off, my dad & stepmom were also vacationing there over the same week - just a block away from us!  We even got to see Dan's cousin from Ohio, whose vacation ended the day after ours started.

So in other words... it was a fiesta.

This was our first true vacation since our honeymoon over 2 years ago, so it was nice to get away from work and just relax.

mr. vittles and me

We did a little bit of sightseeing...

me & vanessa at bushiribana gold mill ruins

...but mostly spent our days basking in the sun and our nights stuffing our bellies with delicious food.

mr. vittles

my dad & me

And... we might have thrown in a few cocktails for good measure.

vanessa, me, and my stepmom at shon gecko

Needless to say - it was fabulous.

But I feel like I gained about 10 pounds.  Maybe I'll go on a diet?

Maybe... tomorrow.

Because today, it's time for cheesy, buttery pepperoni rolls.

They're my offering to the football gods, in the hopes that my NY Giants can somehow find a way to beat the (unbeatable?) Green Bay Packers this afternoon.

Pepperoni Pizza Crescent Rolls

• 1 8-oz. can crescent rolls
• 1/2 C. tomato or pizza sauce
• 2 T. freshly grated parmesan cheese
• 1 C. grated mozzarella cheese
• 12 slices pepperoni
• Italian seasoning, for sprinkling (optional)

Preheat oven to 350 degrees.  Grease a baking sheet or line with foil, and set aside.

Remove crescent rolls from packaging, and divide into 2 rectangles  - the tube should split in half.  Unroll each rectangle onto counter or work surface, and firmly press perforations together.  (You don't want your filling falling out between the cracks!)

Spread 1/4 C. sauce evenly on each of the rectangles.  Sprinkle each rectangle with 1 T. parmesan cheese, and 1/2 C. mozzarella.  Top each with 6 slices of pepperoni.

Then, with the short side of the rectangle facing you, carefully but tightly roll up each rectangle into a tube.  You will have two tubes.

Cut one tube in half, and then cut each of the halves in half again so you end up with 4 slices of the tube.  Carefully place each slice, cut sides down, onto prepared baking sheet.  Repeat with remaining tube to make 8 slices total.  If any of them start to unroll, tighten them up on the baking sheet.

Bake in preheated oven for 12-15 minutes until puffed & golden.  Let cool briefly on sheet, then sprinkle with seasoning if desired.  Serve immediately.

Original Recipe, Inspired by What About Pie

The Best Baked Ziti

Being from an Italian-American family, I've both made and eaten a lot of baked ziti in my day.

Now, don't tell my grandma - but I have honestly never had it taste this good before!

I always enjoyed baked ziti, but let's be honest - it's usually nothing special.

Half the time it comes out kind of mushy and grainy, and the pasta sucks up all the sauce.  Or I've also had the opposite happen, where it comes out way too soupy and the mixture never sets.

Grr.

Now the method below requires a little more work than your typical baked ziti, but it avoids all of the above problems... so it's totally worth it.

What's worse than putting in all this effort, then taking that first spoonful out of the pan only to realize it didn't come out the way you were hoping?

Yeeaah.

Been there, hated that.

So... trust me on this one?

I know.  It's hard.  The cottage cheese weirded me out too.  But seriously, just give it a try.

Mr. Vittles could not tell that there was cottage cheese in this, and you won't be able to either.  I promise.

Just do me one favor, ok?

Don't use crappy tomato sauce.  You'll be sorry.

And then you'll complain to me that this doesn't taste any good, and you'll think it's the cottage cheese that you SWORE was a weird idea, when the truth is that nothing can ruin a dish like this quicker than God-awful tomato sauce.

So just don't do it.

Spend the extra couple bucks on a good brand with simple ingredients, or better yet - make your own!

The Best Baked Ziti

• 16 oz. whole wheat ziti (or any other tubular pasta, such as penne)
• 2 C. small-curd, lowfat cottage cheese
• 2 eggs (or 1/2 C. egg replacement)
• 1/2 C. freshly shredded parmesan or romano cheese, divided
• 3 1/2 C. tomato sauce, divided (I used this recipe, but cut the crushed red pepper in half)
• 3/4 t. cornstarch
• 1/2 t. garlic powder
• 1/4 C. heavy cream
• 3/4 C. lowfat or whole milk
• 1 1/2 C. freshly grated mozzarella cheese, divided
• 2 T. chopped, fresh basil
• freshly ground pepper, to taste

Combine cottage cheese, eggs, and 1/4 C. parmesan cheese in a small bowl.  Set aside.  Grease a 13x9 baking pan and set that aside as well.

Preheat oven to 350 degrees, and bring a large pot of water to a boil.  Add pasta and cook only 5 or 6 minutes. (You want it to half-cook now, and do the rest of the cooking in the oven.  This prevents it from getting mushy.)

Drain pasta in colander, and return now-empty pot to stove over medium-low to medium heat.  Add cornstarch, garlic powder, cream, and milk.  Bring to a simmer and cook until thickened, 3-4 minutes.

Remove cream sauce from heat, and add cottage cheese mixture along with 1 C. tomato sauce and 1 C. mozzarella cheese.  Stir to combine, then add pasta.  Stir to coat thoroughly with the sauce.

Transfer pasta to prepared baking dish, and spread evenly in dish.  Pour remaining 2 1/2 C. tomato sauce over top, and spread in even layer.  Sprinkle chopped basil, freshly ground pepper, and remaining 1/4 C. parmesan over the top.  Then sprinkle with remaining 1/2 C. mozzarella (feel free to use more if you like it super cheesy!)

Cover dish tightly with foil and bake 45 minutes.  Remove from oven and take foil off top of dish.  Bake an additional 15 minutes uncovered, then remove from oven and serve.

Recipe Adapted from Cook's Illustrated