Sometimes I fall into a rut of eating convenient foods, like frozen french fries and veggie burgers. This happens most often when I am overwhelmed with full time work and school. I am trying to eat healthier, incorporate more veggies, and make more home cooked meals. Last night for dinner I made Vegan Baked Parmesan Crusted Chicken, Sweet Balsamic Brussel Sprouts, and Long Grain Brown Rice. Nothin beats a home cooked meal. My favorite part is planning meals a week at a time to prevent everyday grocery shopping.
Vegan Baked Parmesan Crusted Chicken
- 4 Gardein Scallopini Chicken pieces (1 bag)
- 2 TBS Olive Oil or Veggie Broth ( I used Cream of Mushroom Soup)
- 1 TBS Minced Garlic
- 3/4 C Dry Italian Style Bread Crumbs (Homemade or store bought)
- 1/2 C Vegan Parmesan
- A dash of pepper
- 1/4 Tsp Dried Oregano
- 1/4 Tsp Dried Basil
- Preheat oven to 425 degrees and lightly spray a baking sheet.
- In one bowl mix the Olive Oil (or liquid of your choice) and the minced garlic.
- In a second bowl mix the rest of the dry ingredients.
- Dip each “chicken” piece into the wet mix, making sure to cover the whole surface of the “chicken”. Then dip into dry mix and also making sure the entire piece of “chicken” has a nice layer of bread crumb mix.
- Place covered “chicken” onto the baking sheet and top with a little extra sprinkle of crumb mix.
- Bake in the oven for about 18-25 minutes or until the crust starts to darken.
I had some extra crumb mix left over, but it will stay good in an air tight container for weeks in the fridge.
Sweet Balsamic Brussel Sprouts
- About 1 Pound of Brussel Sprouts (mini or regular sized)
- Olive oil Spray or 2 TBS Olive Oil
- 1/2 Tsp Sea salt
- 1 Tbs Balsamic Vinegar
- 1 1/2 Tbs Agave Nectar
- Preheat oven to 425 degrees.
- In a bowl cover your brussel sprouts with your choice of olive oil spray or straight olive oil. Sprinkle with salt and mix to ensure the brussel sprouts are completely covered. (See Note)
- Put brussels onto a baking sheet and roast about 20-25 minutes or until tender.
- Put the brussel sprouts back into the bowl and add the vinegar and agave. Mix until evenly covered.
Note: I chose to spray my brussel sprouts with a thin layer of olive oil spray to reduce the amount of oil used in the recipe. I wanted just enough wetness to get the salt to stick. However, I am sure they are amazing with that 2 TBS of olive oil. 🙂