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  • The Low Fat Chick 6:50 pm on April 7, 2013 Permalink | Reply
    Tags: , , , , parsley,   

    Herbed Pecorino Romano Chicken for Two 

    Herbed Pecorino Romano Chicken 4-7-2013 4-56-37 AM 4290x2856

    You know, I make it a must to not go into the processed food isles in the grocery store.  I like making fresh food and finding ways to eat those flavors of old school processed favorites like Shake & Bake the healthy way. Well, I wanted some chicken and wanted it Shake & Bake style, but preservatives aside. I developed this recipe and the flavor of Pecorino Romano cheese with dried herbs makes this a simple dish to prepare. Perfect for a date night for two. All you need is a side of roasted veggies, such as asparagus or broccoli to make a full meal and add color to your plate. Your date, or hubby will love this. Another new favorite for me!


    1/2 cup fat free buttermilk
    3/4 cup plain bread crumbs
    1/3 cup Pecorino Romano cheese, grated
    1/4 tsp garlic powder
    1/2 tsp basil, dried 
    1/2 tsp parsley flakes, divided
    1/4 tsp oregano, dried
    1/2 tsp salt
    1/4 tsp black pepper
    4 chicken thighs, skinless, boneless and fat trimmed


    Preheat oven to 350°F.

    Pour buttermilk into a shallow dish.

    On a large piece of wax paper, mix together bread crumbs, cheese, garlic powder, basil, 1/4 tsp parsley, oregano, salt, and pepper.

    Rinse chicken and pat dry.

    Dip chicken in buttermilk and then dip into crumb mixture, patting the mixture on lightly so the chicken is coated evenly. Place chicken on a lightly oil rimmed baking sheet. Bake uncovered for 45 minutes, or until no longer pink in the middle.

    Serve garnished lightly with remaining parsley flakes (optional).

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (9.1 ounces).
    Calories 433.88

    % Daily Value
    Calories From Fat  120.76  28%
    Total Fat 13.57g  21%
    Saturated Fat 5.52g  28%

  • The Low Fat Chick 10:52 pm on January 22, 2013 Permalink | Reply
    Tags: , , , parsley, , veal,   

    Casarecce with Veal Meatballs 

    Veal Meatballs and Pasta 1-22-2013

    COLD, COLD, COLD! It is 16 degrees here in the New York area. I moved here last year and the news says this is the coldest weather in 3 years! Lucky me!  Anyway, with this cold weather I am locked inside and feeling creative, so I developed this dish. I never made veal meatballs, but am so glad I tried it because the meatballs are tender and taste amazing. Cooking the meatballs directly in the sauce imparts wonderful flavor and tenderness. No need to cook the meatballs first and create more work for yourself.  Also, using quality dried spices, instead of fresh (which is hard to find in the winter) come to life in this sauce and are convenient. Excellent warm, filling dish, as I found it tasty and perfect to share with others.


    1 lb ground veal (shoulder)
    1 cup plain bread crumbs
    2 egg whites
    2 Tbsp granulated onion
    1 Tbsp parsley, dried
    1 Tbsp basil, dried
    1 Tbsp garlic powder
    1/4  tsp salt
    1/8 tsp black pepper

    28 oz can crushed tomatoes with basil
    1 Tbsp olive oil
    1/2 large zucchini, shredded
    2 garlic cloves, minced
    2 Tbsp parsley flakes
    1 Tbsp oregano, dried
    1 Tbsp marjoram, dried
    1 tsp sugar
    1/2 tsp salt
    1/4 tsp black pepper
    2 pinches red pepper flakes
    1/2 cup water

    12 oz casarecce


    In a bowl using your hands, mix together all meatball ingredients. Form meatballs into 1 to 1.5 ounces balls which makes 17 to 19 meatballs. Place meatballs on a plate, cover, and place in the fridge.

    In a large saucepan, stir together tomatoes and olive oil. Heat on medium-high heat. Bring to a boil, reduce heat to low, cover and simmer for 5 minutes.

    Add zucchini, garlic, parsley, oregano, marjoram, sugar, salt, black pepper, and red pepper flakes. Stir, cover, and simmer for 5 minutes. Increase heat to medium heat and place meat balls in sauce one by one. Gently stir in water. Bring to a simmer, cover and cook for 20 minutes, stirring occasionally.

    Uncover and gently stir. Cook uncovered for 5 minutes. Remove from heat, cover and set aside.

    In a large pot, boil water. Add casarecce and boil according to package instructions till al dente. Drain.

    Add in casarecce to sauce. Lightly toss and serve.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (17.6 ounces).
    Calories 687.37

    % Daily Value
    Calories From Fat  114.87  17%
    Total Fat 12.69g  20%
    Saturated Fat  3.84g  19%

    • Jueseppi B. 1:34 am on January 23, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™ and commented:
      Great recipe from Ms. Summer, The Low Fat Chick. I am cooking this on Friday!!!

    • petit4chocolatier 7:31 pm on January 27, 2013 Permalink | Reply

      This looks so good 🙂

    • Karen 8:00 am on February 13, 2013 Permalink | Reply

      I’ll have to try cooking the meatballs directly in the sauce…I always brown mine first. Your photo is terrific.

      • The Low Fat Chick 4:51 pm on February 18, 2013 Permalink | Reply

        Thanks Karen! So glad you like the photo. I hope you like cooking the meatballs in the sauce, as it makes them so tender. 🙂

  • The Low Fat Chick 9:06 pm on April 11, 2012 Permalink | Reply
    Tags: , parsley,   

    Toasted Ravioli 

    After making fresh spinach ravioli, I had so much left over that I was not sure what to do with them.  So, I put the ravioli in the freezer until I could make another sauce to go with them.  But, then I came across a recipe for Toasted Ravioli by A Zesty Bite. I immediately thought the recipe was a fantastic and simple way to eat my left over ravioli. After altering the recipe to my liking, the results were so tasty that this instantly became a favorite of mine.  Such a convenient way to impress your guests.  I have this listed as serving 2 for an entrée, but if an appetizer, it can serve 4.


    8 oz cheese filled spinach or regular ravioli, thawed
    3/4 cup panko bread crumbs
    1 tsp Italian parsley, finely chopped
    1 tsp Italian seasoning
    1/4 tsp garlic salt
    1/4 tsp white pepper
    1 tsp Parmesan cheese, freshly grated
    2 egg whites
    1 cup marinara sauce


    Preheat oven to 375 degrees.

    In small bowl or plate combine everything except for ravioli and egg whites. Stir the mixture so that everything is well combined.

    In another small bowl lightly whisk egg whites with just a splash of water.

    Place each ravioli in the egg white mixture and then dip and cover them with the bread crumb mixture. Place on foil and cook in the oven for 15 minutes.

    Serve with marinara sauce.

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (11.2 ounces).
    Calories 464.51

    % Daily Value
    Calories From Fat  127.16  27%
    Total Fat 14.16g  22%
    Saturated Fat  5.59g  28%

  • The Low Fat Chick 11:10 pm on March 11, 2012 Permalink | Reply
    Tags: , , , parsley,   

    Spaghetti Carbonara 

    Last week my quote, regarding restaurant weeks, was in the Atlanta Journal Constitution (AJC) newspaper. I was so excited to see my name and our blog listed that I immediately craved my ultimate, favorite dish, Spaghetti Carbonara.  I like to eat this dish when in celebration mode, and while I have had it many places, my most memorable moment is when I was in Madrid, Spain last summer. I walked into this Italian restaurant in the Opera district with limited Spanish, so ordering lunch was a challenge. The waiter did not understand English, which is reasonable because I am in his city, so all I could manage to say was Spaghetti Carbonara.  My waiter smiled and next thing you know I had my pasta. The power of food transcends all language barriers! This dish is traditionally high in fat, so of course I had to alter the recipe so it could become a favorite at home. I reduced the amount of cheese and olive oil, and eat this in smaller servings, which makes all the difference in calories.  This dish should not be eaten in large portions and I recommend serving on smaller plates with a side of salad to balance out the meal.


    1 lb wheat spaghetti
    2 Tbsp extra-virgin olive oil
    4 medium garlic cloves, peeled and crushed
    1/4 lb bacon, sliced a 1/4 inch thick, diced
    1/4 cup dry white wine
    3 large eggs
    1/2 cup parmesan cheese, freshly grated
    2 Tbsp flat leaf Italian parsley, minced
    1 tsp black pepper
    1 tsp garlic salt


    Bring 4 quarts of water to a boil in a large pot. Add pasta to the water and cook until al dente.

    While pasta is cooking, heat oil and garlic in a skillet over medium heat. Cook the garlic until golden for 2 to 3 minutes.  Discard the garlic.

    Add bacon and cook for 2 to 3 minutes, until beginning to crisp. Add wine and simmer for 2 to 3 minutes, until the alcohol aroma has cooked off. Remove from heat, cover, and keep warm.

    Lightly beat the eggs with cheese and parsley in a large bowl.

    Drain the pasta, leaving it slightly wet, and transfer it to a bowl with the egg mixture. Season with garlic salt and pepper. Lightly toss. Add more garlic salt and pepper to taste, if necessary. But be careful to not add too much salt, especially if you are watching your blood pressure.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (5.5 ounces).
    Calories 510.44

    % Daily Value
    Calories From Fat  187.09  37%
    Total Fat 21.05g  32%
    Saturated Fat 7.44g  37%

  • The Low Fat Chick 7:39 pm on March 2, 2012 Permalink | Reply
    Tags: , , , parsley,   

    Mushroom Risotto 

    Earlier this week I broiled fish for dinner and wanted something simple and healthy to go with it. Mushroom risotto came to mind as I am a serious lover of meaty mushrooms. I first made this dish from a book recipe a year ago, but I have since changed the ingredients and the preparation method, so I now own this recipe and am thrilled to share it with you. This can be a side dish or also, an entree by throwing in 1/2 pound marinated shrimp. I have eaten this both ways, but either way I enjoy it very much.


    3/4 cup dried porcini mushrooms
    1 Tbsp extra virgin olive oil
    1 large garlic clove, finely minced
    1/2 onion, finely chopped
    1 cup arborio rice
    4 oz white mushrooms, sliced
    4 thyme sprigs
    1 Tbsp Italian flat leaf parsley, chopped
    1 tsp salt
    1/4 tsp pepper
    Tabasco sauce, optional


    Soak porcini mushrooms for 30 minutes in 2 cups boiling water. With a slotted spoon remove mushrooms and place on a plate lined with a paper towel. Set aside mushroom stock.

    Preheat oven to 425° F. Heat oil in a large skillet on medium-high heat. Add garlic and cook for 30 seconds till fragrant. Be careful not to burn the garlic. Add onion and cook for 2 minutes, or until softened but not colored.

    Add rice and stir fry for 2 minutes. Mix in porcini mushrooms, stock, white mushrooms, thyme, parsley, salt, and pepper. Cover with foil.

    Bake in the oven for 20 minutes, until all the stock has been absorbed and the rice is tender. Remove thyme springs, stir and serve. Top each serving with a few dashes of Tabasco sauce.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (4 ounces).
    Calories 253.16

    % Daily Value
    Calories From Fat  32.69  13%
    Total Fat 3.62g  6%
    Saturated Fat .49g  2%

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