I chose these 3 recipes because they are simple enough to make even for someone who is not an expert chef. They are also relatively healthy, and use common ingredients that most people have. I have made these recipes multiple times and have always been satisfied with them.<\/p>\n
1. Stuffed Chicken Parmesan<\/u><\/strong><\/span><\/p>\n INGREDIENTS<\/strong><\/p>\n Servings: 3<\/p>\n 3 chicken breasts, boneless and skinless PREPARATION<\/strong><\/p>\n <\/p>\n 2. Grilled Citrus Salmon and Asparagus<\/u><\/strong><\/span><\/p>\n Servings: 3<\/p>\n 3 chicken breasts, boneless and skinless 3. Chicken Spinach Alfredo<\/u><\/strong><\/p>\n INGREDIENTS<\/strong><\/p>\n Servings: 3-4 PREPARATION<\/strong> I chose these 3 recipes because they are simple enough to make even for someone who is not an expert chef. They are also relatively healthy, and use common ingredients that most people have. I have made these recipes multiple times and have always been satisfied with them. 1. Stuffed Chicken Parmesan INGREDIENTS Servings: 3 […]<\/p>\n","protected":false},"author":336,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,1],"tags":[],"class_list":["post-521","post","type-post","status-publish","format-standard","hentry","category-recipes","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/users\/336"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/comments?post=521"}],"version-history":[{"count":1,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/521\/revisions"}],"predecessor-version":[{"id":522,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/521\/revisions\/522"}],"wp:attachment":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/media?parent=521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/categories?post=521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/tags?post=521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSalt, to taste
\n1 cup mozzarella
\n2 cups flour
\n6 eggs, beaten
\n2 cups bread crumbs
\n1 cup oil, for frying
\n3 cups tomato sauce
\n\u00bd cup parmesan
\n2 tablespoons basil<\/p>\n\n
\n2. Stuff the pockets evenly with the mozzarella cheese.
\n3. Press the edges of the chicken together to seal the pocket.
\n4. Separate the flour, eggs, and bread crumbs into 3 separate bowls.
\n5. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
\n6. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
\n7. Heat the oil in a large pan over medium heat. Preheat oven to 180\u00b0C.
\n8 .Fry the chicken until golden brown on both sides.
\n9. Place \u2154 of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
\n10.Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
\n11. Bake for 20 minutes.
\n12. Serve!<\/li>\n<\/ol>\nINGREDIENTS<\/h2>\n
\nSalt, to taste
\n1 cup mozzarella
\n2 cups flour
\n6 eggs, beaten
\n2 cups bread crumbs
\n1 cup oil, for frying
\n3 cups tomato sauce
\n\u00bd cup parmesan
\n2 tablespoons basil<\/p>\nPREPARATION<\/h2>\n
\n
\n2. Stuff the pockets evenly with the mozzarella cheese.
\n3. Press the edges of the chicken together to seal the pocket.
\n4. Separate the flour, eggs, and bread crumbs into 3 separate bowls.
\n5. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
\n6. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
\n7. Heat the oil in a large pan over medium heat. Preheat oven to 180\u00b0C.
\n8 .Fry the chicken until golden brown on both sides.
\n9. Place \u2154 of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
\n10.Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
\n11. Bake for 20 minutes.
\n12. Serve!<\/li>\n<\/ol>\n
\n<\/strong>2 tablespoons oil
\n2 chicken breasts, sliced thinly
\n3 cloves garlic, minced
\n6 strips cooked bacon, chopped
\n5 ounces spinach
\n2 teaspoons salt
\n2 teaspoons pepper
\n2 cups heavy cream
\n250 grams cooked rotini pasta
\n1 cup parmesan cheese
\n\u00bd cup parsley, chopped<\/p>\n
\n1. Heat oil in a large pot over high heat.
\n2. Cook the chicken until no pink is showing.
\n3. Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
\n4. Pour in the cream and bring to a boil.
\n5. Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
\n6. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"