Source: What’s Cookin Chicago?

1 lb ground chicken (ground turkey can be substituted)

1 egg

1/4 cup breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1-2 cloves garlic, finely minced

1 small onion, grated

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup pasta sauce (homemade or store bought)

1/2 cup shredded Italian cheese blend

minced parsley for garnish

Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.

In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

* To make ahead/freezer meal – Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Cover and freeze.** When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and place filled loaf pan on a baking sheet.  Bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

** Alternately, you can top the meatloaf with pasta sauce before freezing and then bake from frozen, uncovered for 55-60 minutes on a baking sheet. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
Read more at http://www.whatscookinchicago.com/2010/06/chicken-parmesan-meatloaf.html#6qQqA0s8WE7WarCY.99

Source: For a Hungry Soul

About 3 1/2 pounds boneless, skinless chicken (I’ve used both thighs and breasts)

1 ( .7 ounce) packet of dried Italian dressing mix (such as Good Seasonings)
1/2 cup brown sugar, packed

Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.

Rinse chicken, pat dry with paper towels.

Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.

Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.

Carol says to cook for 50-60 minutes or until chicken is done. I do that as well, but during the interim, I turn the chicken over a couple of times and spoon the resultant saucy melted brown sugar mix over the baking chicken allowing, with the final turn leaving the topside facing up for the last bit of baking. I want to get as much of that flavorful coating as I can.

Carol, I want to thank you again for such a delicious share. I’ve already made this recipe twice and am looking forward to it again and again!

Here is a recipe I adapted from Tuttorosso’s Garlic Tomato Bruschetta.  I wanted to make an appetizer for everyone to snack on while waiting on the Turkey for Thanksgiving…but you have to do a test run, right?  I mean…what if tomatoes, basil, goat cheese, and balsamic glaze tasted horrible together?  I couldn’t bare the embarrassment! 🙂

This is our first Thanksgiving spent at home with our family.  In all the year prior, Nate has been working in the restaurant on Thanksgiving…causing me to either miss out on the family meal because I felt guilty leaving Nate behind -OR- going to the family meal and having to say over and over “No, he isn’t here, I’m here alone.  He is at work.”  So to say we are feeling thankful for the way our lives are at this moment is an understatement!  And we will never take for granted being able to cook a fabulous meal together on a holiday!

Don’t forget to enter daily for Tuttorosso’s three-week promotion starting November 19, during which they will be giving away 1,000 aprons per week, a daily drawing of one heirloom wooden spoon and the grand prize, a Martha Stewart Cookware set. Just go to http://www.facebook.com/tuttorossotomato to enter.

Tuttorosso was kind enough to send me a variety gift pack of tomatoes, an apron, wooden spoon (which are best for sauces) and recipes to use and post on my blog.  Below is the second recipe I adapted from their website…

Ingredients

1 loaf sourdough bread, or Italian bread, sliced 1 inch thick
4 tablespoons extra virgin olive oil
1 (28 ounce) can crushed tomato
1 4 oz log on goat cheese
8 tablespoons fresh chopped basil
Salt and black pepper to taste
5 garlic cloves, thinly sliced

*optional* Balsamic glaze

Directions
Brush bread slices with olive oil and broil on each side until toasted.

In a small bowl combine the tomatoes, basil, salt, pepper, and garlic.  Use immediately or cover and let chill in the fridge over night.

Spoon tomato mixture onto the toasted bread and crumble goat cheese on top.  Drizzle the balsamic glaze for an extra zing of flavor.

Have you had butter sauce? Yea, you heard me, butter sauce.  Usually when things sound too good to be true they are…in this case the sauce is as good as the name sounds.  However, when I first heard the words “butter sauce” I thought of a class french white sauce…not an italian red sauce.  This sauce is so simple yet the butter, onions, and tomatoes compliment each other in a way that each are highlighted.  The butter adds a rich and creamy taste while the onions give the acidity of the tomatoes a hint of sweet.  It’s just an unique blend that I would never have thought of had it not been for Tuttorosso Tomatoes!

The 85-year-old, family-owned and family-run tomato brand recently launched a new website (www.tuttorossotomatoes.com) with recipes, an inspirational ideas blog and even stories from home cooks. As part of that, they are introducing a line-up of Sunday Sauce recipes to inspire cooks in every kitchen. They’re calling it, “Celebrate the Sauce”.

Tuttorosso also will be hosting a three-week promotion starting November 19, during which they will be giving away 1,000 aprons per week, a daily drawing of one heirloom wooden spoon and the grand prize, a Martha Stewart Cookware set. Just go to http://www.facebook.com/tuttorossotomato to enter.

Tuttorosso was kind enough to send me a variety gift pack of tomatoes, an apron, wooden spoon (which are best for sauces) and recipes to use and post on my blog.  Below is the first recipe I adapted from their website…

Buttery Tomato Sauce with Onion

Ingredients

Olive Oil
1 28 ounce can Tuttorosso® Peeled Plum Italian Style Tomatoes, crushed with hands
1 teaspoon sugar
1 stick butter, cubed
2 medium onions, diced
1 garlic clove, minced
1 tablespoon dried Italian seasoning
Salt and pepper

Directions

In a 4 quart saucepan over medium-high heat, sauté onions and garlic and a tablespoon of olive oil…until that are translucent and some onions have brown edges.

Add the canned tomatoes, sugar, butter, Italian seasoning, salt and pepper, & bring to a boil.

Reduce heat to medium low and cook, stirring occasionally and mashing any large pieces of tomato with the back of a wooden spoon.  Cook about 45 minutes or until flavors blend and sauce is slightly reduced.

Season the sauce with salt and pepper if needed and serve with your choice of pasta.