Italian Bread Stuffed

NO photo credit was given (sadly)-If I find it, it WILL be posted here.

STUFFED ITALIAN BREAD

1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese
(I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F.

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.

Cut the bread into cubes with X slices without cutting all the way through the bottom crust.

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese.
(It seems like a lot of work and trouble but it's all worth it. Yes.)

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

Baked Spaghetti Squash Chicken Parmesan

If you've never had spaghetti squash before, it's a winter squash that has spaghetti-like strands when you cook it and fluff it with a fork. Does it taste like spaghetti? Well no, it's kind of neutral in flavor, so it takes on the flavor from whatever you season it with. I always have homemade marinara sauce on hand, either in the refrigerator or freezer, which makes quick weeknight meals a snap.

If you want to speed this up, you can microwave the spaghetti squash instead, I provided both instructions below.

For those of you on Weight Watchers, each boat is only 6 points plus and it filled me up. In fact, because it's so light, I may use fresh mozzarella next time I make this so it's even cheesier, this recipe can afford it!


Baked Spaghetti Squash Chicken Parmesan Boats
Skinnytaste.com 
Servings: 4  Serving Size: 1 boat • 

Ingredients: 

• 2 small/medium ripe spaghetti squash
• salt and fresh pepper, to taste
• 4 thin chicken cutlets, about 3 oz each
• pinch garlic powder
• 1/4 tsp oregano
• 2 cups quick marinara sauce, warm *****SEE BELOW
• 1 cup part skim shredded mozzarella (Polly-o)

Directions:   

Preheat oven to 350°. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender.

If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibersand place on a microwave safe dish and cover. Microwave 8-9 minutes.   

Meanwhile, while the squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano. Heat a grill pan (or a George formal grill) over medium-high heat, when hot grill chicken on both sides until cooked through, about 3-5 minutes. Set aside on a dish.

Remove the spaghetti squash from the oven or microwave and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Seasonwith salt and pepper, then spoon about 1/4 cup marinara in each boat.

Slice the chicken on the diagonal and place each piece on top of each squash half.Top the chicken with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes. Garnish with fresh basil and serve with parmesan cheese on the side if desired.


Quick Marinara Sauce
Skinnytaste.com
Servings: 6 • Serving Size: 1/2 cup •

Ingredients:

• 1 tsp olive oil
• 2 cloves garlic, smashed
• 28 oz can crushed tomatoes 
• 1 small bay leaf
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste

Directions:

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.