So I recently realized I have some pretty big news that I have yet to share with you guys.
The Mini is about to have her very own Minion... her baby brother is making his appearance sometime in the next few weeks!
I just had my last day of work and I am so relieved. During round 1, I only had 3 full, what-would-have-been-work-days of maternity leave before the Mini made her appearance.
Yup, the first time around I had bought a ton of food, preparing to spend the upcoming weeks making freezer meals so we would have lots of yummy dinners to eat in the midst of Newborn Madness.
Well... that never worked out. Mini came 3 weeks early, and the day after we got home from the hospital Hurricane Sandy came too.
You know what they say... best laid plans...
So you know what? This time around... I have no plans.
I don't even have a hospital bag packed. <Sigh>
But my due date is June 14, and it just hit me this week that if he comes when Mini did, that would be less than a week from today. Meaning... it's probably time to get my act together now.
It seems the 'nesting' instinct is starting to kick in, so I'm hoping that won't be too hard. But we just finished our big upstairs renovation project enough to move our things up, so between that, work, a very active 2 1/2 year old, and just sheer exhaustion-- I can assure you I've had neither the time nor the energy to plan any freezer meals.
Sorry, family. These days you are probably lucky that a meal gets put on the table, that is not hot dogs or grilled cheese. (Not that Mini, or even Mr. Vittles, would complain about either of those choices... but still).
Given that fact, it is a truly joyous occasion when I come across a recipe that is not only this easy but also super yummy. If you like chicken parm, but hate breading chicken, this recipe is for you. The croutons give it a nice crunch without all the work. (I even did a third with gluten-free croutons for myself, and it was still scrumptious!)
Anyway, I probably won't be posting again before the Minion's big reveal, so wish me luck. If I'm MIA for a bit, you know why.
I ran out into traffic.
Ha! No, just kidding.
Chicken Parmesan Casserole
- 1 T. olive oil
- 1 t. minced garlic
- salt & freshly ground pepper, to taste
- 1 lb. boneless skinless chicken, cubed
- 1 C. marinara sauce
- 2 T. parmesan cheese, grated
- 1 C. shredded mozzarella cheese, divided
- 2/3 C. seasoned croutons, coarsely crushed (my favorite kind is New York brand Texas Toast croutons)
Preheat oven 350 degrees Fahrenheit. Spray an 8" square baking pan with cooking spray, and add chicken cubes to cover bottom of pan. Drizzle olive oil over top of chicken, and sprinkle with minced garlic. Sprinkle with salt & freshly ground pepper to taste.
Then, evenly cover the chicken with sauce, and sprinkle with parmesan and 1/2 C. mozzarella. Sprinkle the croutons over cheese, and then sprinkle the other 1/2 C. of mozzarella.
Bake at 350 degrees for 30 minutes, or until breasts are cooked through. If desired, place under
broiler for a couple of minutes to brown croutons/cheese. Remove from oven & let stand for 5-10
minutes before serving. Serves 2-4
Recipe Adapted Slightly from Food.com