At times, it is just the thing to slow down and have a nice leisurely dinner with your partner. No TV, no phone – just a nice glass of wine, conversation and a delicious dinner to relax after a busy work week.
Stuffed Chicken Rolls
- 2 thin chicken cutlets, pounded thin
- 1/2 cup Italian seasoned breadcrumbs
- 2 tablespoons grated parmesan cheese, divided
- 1 egg
- ¼ cup cooked spinach, chopped
- ¼ cup ricotta cheese
- 2 tablespoons shredded mozzarella
- Salt and pepper to taste
- 1 tablespoon olive oil
Preheat oven to 400°F.
Combine the Italian breadcrumbs and 1 tablespoon grated Parmesan cheese in one bowl and the egg beaten with 1 teaspoon water in another.
Combine the remaining grated Parmesan cheese, the shredded mozzarella, spinach (make sure you squeeze it dry) and ricotta cheese in a small bowl.
Lay chicken cutlets down on a working surface and spread half of the spinach cheese mixture on each cutlet. Loosely roll each one and place seam side down on the work surface.
Dip chicken rolls in the egg mixture, then in the breadcrumbs.
Heat the oil in an oven proof skillet. Brown chicken on all sides and place the skillet in the oven.
Bake the chicken rolls for about 15 minutes or until an instant read meat thermometer registers 165 degrees F. Remove the pan from the oven and the chicken rolls from the pan to a serving plate.
Spaghetti with Fresh Tomatoes and Herbs
- 2 cups fresh tomatoes, finely diced
- 1 tablespoon shallot, minced
- 1 tablespoon olive oil
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- Salt, to taste
- 1 pinch black pepper
- 6 ounces spaghetti
Cook spaghetti al dente according to package directions. Drain.
Cook shallot in the olive oil in a small pot over medium high heat until soft, about 1 minute.
Reduce heat to low. Add tomatoes, pepper and salt to taste. Stir to mix.
Tomatoes should get warm, but not cooked, about 2-3 minutes.Add basil and oregano.
Mix the tomatoes with the cooked spaghetti and serve under the chicken rolls.
- 2 cups shredded romaine lettuce
- 1/4 of a medium red onion, cut into rings
- 10 Italian olives
- 2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- Freshly ground black pepper
Divide the lettuce between two salad plates and top each plate with rings of red onion and 5 olives.
In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle dressing over the greens and serve.
Toasted Coconut Custard Pie
- 1/3 cup honey, agave nectar, pure maple syrup or granulated sugar
- 1 tablespoons butter
- 1 tablespoon pure vanilla extract
- 3 cups unsweetened almond milk
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 cup toasted finely shredded coconut, divided
- 1 teaspoon coconut extract
- 1 prebaked Pie Crust, cooled
In a large saucepan over medium heat, whisk together the honey, butter, vanilla and 2 cups of the almond milk.
In a small bowl, whisk together the remaining 1 cup of almond milk with the cornstarch. Slowly add this mixture to the saucepan, whisking constantly over medium high heat.
Continue whisking until the custard begins to thicken.
The custard will need to come to a full boil in order to thicken properly. You’ll know when the custard is ready because it will become the consistency of pudding.
Remove the pan from the stove and whisk in the salt, 3/4 cup of the shredded coconut and the coconut extract into the vanilla custard.
Allow the custard to cool to room temperature before spooning into the prepared pie crust. Sprinkle the top of the pie with the remaining 1/4 cup toasted coconut.
Refrigerate until chilled, about 2-3 hours.
October 14, 2016 at 8:25 am
Wow this complete meal looks so divine and delicious. Must try it. Definitely! Thank you for sharing, Jovina.
Marisa Franca @ All Our Way
October 14, 2016 at 12:24 pm
Great menu! Everything looks so delicious and not very high in calories or fat!! Will have to make the dishes soon. Have a great weekend.
Amanda | What's Cooking
October 14, 2016 at 1:13 pm
What a perfect dinner from start to finish. I can’t believe you shot the whole thing. I love the dinner you describe here and I try to do this once a week (usually Mondays). We’ll have a glass of wine, salmon, a salad, but I really need to make this dessert!!! I hope you’re doing well! Beautiful as always.
October 14, 2016 at 8:05 pm
Reblogged this on ravenhawks' magazine and commented:
I love the Toasted Coconut Custard Pie recipe.
Our Growing Paynes
October 15, 2016 at 1:38 pm
This would work at our house! Every other week it’s dinner for two. 🙂
October 17, 2016 at 1:35 am
I loved spaghetti recipe the most. I used tomatoes and herbs straight from the garden. Be sure to use the mint as it gives interest. This dish was yummy and received rave reviews from my family.
October 17, 2016 at 8:08 am
Thank you so much for making this recipe and letting me know how it turned out.