“Lighter” Alfredo with Oven Panko Crusted Chicken & Peach,Feta and Brussel Sprouts Salad with Nut Crunch
Cottage Cheese Alfredo- Serves 4
Ingredients:
· 16 oz. cottage cheese (I like Large Curd)
· 1 cup of Milk of your choice
· 2 cloves Minced fresh garlic
· 1 tablespoon of All Purpose Flour
· 3 tablespoons softened butter
· 1 cup Shredded parmesan cheese
· Salt and fresh cracked pepper- To Taste
· 8 oz of Fettuccine, Cooked directions (10-11Minutes)
· ½ Cup of Reserved pasta water (before you drain your pasta)
Steps:
1. Place Cottage cheese, Parmesan and Garlic in a blender or food processor bowl.
2. Start blending, then add milk slowly to incorporate.
3. Add Softened Butter and blend. Then add flour.
4. Sauce should be smooth.
5. Cook Pasta per directions, save reserved Pasta water.
6. Add Cottage Cheese Alfredo to the pan big enough for the Sauce and Pasta.
7. Heat Sauce on medium low heat until starting to bubble.
8. Add cooked pasta and mix it well. ( you are heating it all through before serving)
9. Add reserved Pasta water if you think your sauce in too thick.
10. Taste to see if you need Salt or Pepper to your taste. Add additional parmesan to the pasta or the plate. Add Panko crusted Chicken Breast if you would like.
Oven baked Panko Crusted Chicken Breast
Ingredients
· 2 Chicken Breasts
· 3 Tablespoons of Caesar Dressing
· 3 Tablespoons of Mayonnaise
· 1 cup of Italian Panko Crumb or Traditional Panko
Steps:
1. Preheat oven to 400 degrees
2. Place Chicken Breasts on a cutting board and split each breast horizontally to make 4 pieces of Chicken Breast
3. Place the chicken on Paper towels and remove all the mosture.
4. Mix Caesar and Mayonnaise in a bowl
5. Place Panko in a separate Bowl
6. Lightly coat the chicken in Caesar and Mayo mixture then place in panko to coat the Chicken.
7. Place the panko coated Chicken on a tray with parchment paper or foil.
8. Place in the oven for 10-12 minutes until internal temperature reaches 165
9. Serve 😊
Peach and Brussel Sprout Salad with Nut Crunch Serves 4
Ingredients:
· 1 pound brussels sprouts, shredded
· 2 cups sliced peaches – 2 or 3 peaches
· ⅓ cup feta crumbles
· 12 oz of Poppy Seed Dressing (store bought- I like Panera’s in the produce section)
Nut Crunch
· ⅓ cup sliced almonds
· ¼ cup raw pepitas (pumpkin seeds)
· ½ tablespoon pure maple syrup
· Sea salt
1. If you can’t find shredded brussel sprouts. Shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
2. Add brussels to a large bowl and pour the dressing all over. Use tongs to coat the brussels with the dressing. Let the dressing sit and marinate the brussels for 10-15 minutes. While the brussels marinate and soak up the dressing, you can chop and prep all your other ingredients.
3. Finally make your nut crunch mixture: place sliced almonds and pumpkin seeds in a skillet over medium heat. Toast for 3-5 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup and a pinch of sea salt. Stir for 30 more seconds to coat, then transfer to a plate or piece of parchment paper to cool for a few minutes. Some of the nuts will slightly stick together but this is what we want for the ‘nut crunch’ in the salad. Allow to cool for 5 minutes.
4. Add the sliced peaches to the brussels salad along with the nut crunch mixture and feta crumbles and toss to combine. Enjoy!
