chicken parmesan and ratatouille soup!

Tonight’s dinner was yet another staple – chicken paremesan.  The trick for Hannah to eat it (she doesn’t like a whole lot of meat) is to give her the tenders off the chicken breasts and then pound them really thin!


I just dredge the chicken in an egg/milk/salt/pepper mixture, then into mostly parmesan cheese and bread crumbs.  Pan fry with 1 tablespoon butter, 1 teaspoon olive oil and good spray of Pam.


On the way home I picked up the Annie’s Organic Dressing for the winner of my November giveaway.  Christina, they’ll be shipped tomorrow!  I wasn’t able to find the pommegranate one, so I substituted it with a light raspberry vinegrette – hope that’s okay!


Now onto the Blogger Secret Ingredient Recipe!

Meghann from selected eggplant this week.  Nertz!  I’ve never had eggplant, have actually bought it twice and let it rot before I decided to make anything with it.  So I decided to make something where eggplant is not the star, per se, but definitely the key ingredient.

I give you ratatouille soup!  Now my 16 year old daughter has probably seen Ratatouille about 100 times already.  I’ll be passing by her bedroom and hear it on her t.v.  “Are you watching Ratatouille AGAIN?”  Her response, “um, maybe?”

ratatouille soup

  • 1 small eggplant, cubed
  • 1 parsnip, diced
  • 1 red pepper, diced
  • 5 cloves garlic, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 27 ounce can chicken broth (could easily be substituted with veggie broth for the vegetarians out there – namely: VeggieGirl! 
  • 15 ounce canned black beans, rinsed
  • 3 cups water
  • 1 cup rotini (or any other type pasta)
  • pinch Parmesan cheese

In a large, shallow roasting pan combine the eggplant, parsnip, pepper and garlic.  In a small bowl, combine the olive oil, Italian seasoning, salt and pepper to taste.  Drizzle over veggies and toss to coat.  Bake in a 425 degree oven for about 20 minutes, or until vegetables are tender, stirring once.

In a stock pot (yet another excuse to use my new pot!) bring chicken broth and three cups water to a boil.  Add pasta, and cook about 12 minutes, or until tender.  Reduce heat, stir in the beans, and roasted vegetables and heat through.  Sprinkle parmesan cheese on top of each bowl.

Makes six 1.5 cup servings at approximately 186 calories, 4 fat, 7 fiber, 32 carbs and 8 protein.

all my ingredients

all my ingredients

veggies after their oil/seasoning bath

veggies after their oil/seasoning bath

as a side note, I bought three brussel sprouts and threw them on the tray to roast - I actually liked them!

as a side note, I bought three brussel sprouts and threw them on the tray to roast - I actually liked them!

after 20 minutes of roasting - the garlic was really strong!

after 20 minutes of roasting - the garlic was really strong!

Then I just threw everything together:


I brought some to Tony to try and he said “I’m not eating that sh*t!”  Apparently he doesn’t like eggplant OR parsnips!  That’s okay, I am taking it to work tomorrow anyway!

I think Remy would like it though!

I think Remy would like it though!

Hope everyone had a good day – I think our good weather is only going to hold out one more day!

See you at breakfast!

10 thoughts on “chicken parmesan and ratatouille soup!

  1. It’s his loss, because even though I am not a eggplant fan myself, I think it sounds and looks tasty!

    Have a great night!

  2. Couple things to comment on:

    It’s definitely ok about the dressing! I had a feeling the pomegranite one might be hard to locate, b/c on the site it’s still listed as “new!” We’re almost out of our bottle of Drew’s raspberry, so we can compare once we get Annie’s! Thank you so much!!!

    Did the checkout person think you were weird for buying THREE brussel sprouts?! haha This made me laugh out loud.

    Tony sounds like quite a character! LOVE his quote! Johnny thought he didn’t like eggplant, either. That is, until I cooked it! Cut it into 1/4in. thick slices, marinate in Italian dressing and then throw it on the grill alongside the main event. It’s a completely different flavor than the usual “soggy” eggplant recipes.

  3. Aw I love Remy. That movie was the best. Good for you for trying eggplant. The soup looks wonderful, but I am an eggplant lova.

  4. Christina – I didn’t think you would mind! Did you email me your address yet? I didn’t see it in my yahoo email. Could you try again?

    No, it was a teenager who rang me up – those three sprouts cost .26! And I didn’t put anything on them and I liked them!

    Tony is QUITE the character – one of the reasons I love him so much. He doesn’t like how mushy eggplant gets!

    Sharon – the eggplant was a lot sweeter than I thought it would be and doesn’t really have that much flavor by itself that I can tell.

    HP – I am trying to be all different kind of veggie lova!

  5. What a fabulous BSI entry! Nice work! Nothing better than tons of healthy vegis/fruits!! I am going to turn to you when we have kids for tips on how to get my kids to eat healthy! You must promise you will help!

  6. Haha, that’s the funniest review I’ve ever read… something my husband would probably say. I bought some root veggies a few days ago and he told me he’s not eating them either. Men.

    The chicken parm looks incredible!

  7. Great Soup! Bet it tasted great. Love brussel sprouts.
    Jody and I have made a whole lunch out of 1 bag.
    Whole Foods sells them on the stalk – they are great!
    We will have to share some!

  8. YAY for trying eggplant for the first time! I would have LOVED the soup!!!! Great submission! and I am a HUGE fan of the Ratatoulli movie as well. 🙂

  9. Looks fantastic! I love eggplant. Thanks!

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