On Monday, I had a craving for chicken cutlets, so I made a double batch. We had just enough left over to have Chicken Parmesan tonight! I also had a little frozen marinara sauce, so I defrosted it in my small crockpot. I heated up the cutlets, spread on some sauce and topped with Italian blend cheese. Popped it under the broiler and it was done!On the side, I served spaghetti with a sausage marinara that I made fairly quickly. I was really happy with the end result.
Italian Sausage MarinaraA Running Mama original recipe
1 lb Italian sausage
1/2 diced onion
1 tsp EVOO
5 garlic cloves, minced
1/2 tsp red pepper flakes
28 oz can crushed tomatoes
14.5 oz can diced tomatoes
dash of dry red wine
dried basil
salt and pepper
Heat EVOO over med heat. Add sausage and brown. Add garlic, onions and red pepper flakes, cook until onions are soft. Season with salt and pepper.
Add crushed tomatoes, diced tomatoes and red wine. When sauce begins to bubble, reduce heat to low and simmer. Season with a generous amount of dried basil along with salt and pepper to taste. Serve over pasta
To address the comment that was left earlier that I regretably deleted regarding some recipes in this blog that use ingredients that might not be considered figure friendly:
ReplyDeleteThis is not a health food blog, nor have I ever claimed it to be. I work hard which gives me the right to splurge on occassion. Everything in moderation.