All is fine on the workout front. Since last time I have squat cleaned 205 and split jerked 215. I've also managed to get my snatch back up to 155. Everything is moving in the right direction and it feels good to be doing strength stuff again.
The real reason for this update, however, is Chicken Parmigiana.
I recently threw together a primal recipe that was a huge hit, so I'll do my best to outline it below...not sure on exact amounts of some stuff...
1 Jar of Organic Marinara Sauce
1 Large White onion
2 Medium Red Peppers
1 Carton of Mushrooms
1 large tomato
*CHEESE - I used the 6 cheese blend by Sargento (Mozzarella, Provolone, Parmesan and Fontina, plus Romano and aged Asiago.
**For the super fancy, shred your own blend
**For the Paleo - possibly try using goat cheese
Bake or grill the chicken with whatever marinade, herbs, and/or spices you want. This is up to you. I used the Tomato Basil Chicken from the Meat House.
Chop all veggies thinly and have them on standby. Heat some olive oil in a pan with fresh chopped garlic. Add the onions first and cook for a few minutes, followed by the peppers and mushrooms. GO ahead an add in herbs (I just used "Italian Blend" from a spice rack) Add the chopped tomato last. This should all take about 10-15 min to saute.
In your pan:
No idea what size...just one that will fit what you've prepared...
Layer the veggies on the very bottom. You can also mix in a little sauce with them (and/or cheese!) if you'd like. Cut the chicken breasts in strips and try to completely cover the veggies for the next layer...sort of like a meat puzzle. Use the rest of the sauce (or 1-2 cups) on top of the chicken.
2 paths to choose:
If your veggies are still hot and chicken was just cooked, go ahead and add the cheese as the top layer and bake for 10 min...broil for 2-3.
If you do what I did and prep it for a later time, you'll want to bake it for 10-15min...add the layer of cheese...bake again for 10 min, then broil for 3min.