Jada Petsch's Journal, 02 May 2011

Rossette Ratatouille, before baking:


Rossette Ratatouille, Finished:


So after dreaming and drooling over making Ratatouille for the past few days. I made it for dinner tonight! :3 Sooooo gooooooooood!!! Baked chicken breasts in the oven with a bit of broth to keep it moist, and a few of my favorite spices, then topped it with a little Italian blend cheese, and a Panko and herb mixture I crisped up in olive oil on the stove. Laid down a bed of penne, a little extra marinara to cover the pasta, and 1/4 of the Ratatouille. The recipe is in my cookbook on my profile if anyone is interested. You can use any marinara that you wish, but I made my own. 'BL Marinara'(also in my cookbook) and added some extra spices to it as I like my very rich in flavor.

Tomorrow I'm going to make a yeast-less thin pizza dough, and use some of the left over ratatouille as my toppings. With a little turkey pepperoni, and cheese, wouldn't be a pizza without cheese. Mmmm.

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1510 kcal

Fat: 45.53g | Prot: 113.01g | Carb: 169.86g.   Breakfast: two-bite caramel toffee scones, strawberries, athenos, Coffeemate sugar free hazelnut creamer, coffee. Lunch: ole high fiber tortilla, lean ground beef, baby carrots, long white rice, great value italian cheese, sweet onion, land o lakes light butter, kikkoman. Dinner: great value italian cheese, Chicken Breast (Skin Not Eaten), BL main even marinara, barilla penne. Snacks/Other: scone, dessert cups yellow sponge cake, strawberries, lite whipped topping. more...