Chicken Parmesan Meatloaf

1 pound ground chicken

1 egg

1/4 pasta sauce +1 cup for topping

1 tablespoon minced garlic

1 tablespoon onion powder

2 tablespoons Italian seasoning

1/4 cup grated parmesan cheese + more for topping

1/2 cup plain breadcrumbs + 2 tablespoons for topping

1/2 cup mozzarella cheese, shredded

cooking spray

Preheat oven to 375 degrees.

Coat the inside of a loaf pan with cooking spray. In a large bowl combine ground chicken, eggs, pasta sauce, garlic, onion powder, Italian seasoning, breadcrumbs and parmesan cheese. Mix well and shape into a loaf. Place loaf in pan, and sprinkle with 2 tablespoons breadcrumbs and some parmesan cheese. Bake at 375 for 40 minutes. Add pasta sauce and mozzarella to top, and return to oven for 15 minutes or until cheese is melted and browned.

Serves 6.

Spiced Chicken and Chick Pea Stew

2 tablespoons olive oil

1 medium onion, quartered

3 cloves garlic, minced

1-1.5 pounds boneless, skinless chicken breasts

3 cups chicken stock

1 teaspoon Ras El Hanout

1 teaspoon dried marjoram

1/2 teaspoon dried mint

1 15ounce can chick peas, drained and rinsed

1/4 cup couscous (uncooked)

2 cups packed baby spinach leaves

salt to taste

Over medium heat, in a pot with a tightly fitting lid cook onion in olive oil until translucent. Add garlic, saute 1 minute. Add chicken breasts, stock and spices, uncovered until chicken breast is cooked through and can be shredded with a fork. Remove chicken breasts and shred, return to pot and add chick peas, cook 5 minutes longer to heat chick peas through. Turn heat off. Add couscous and stir to combine. Add spinach, do not stir, and cover the pot and let it sit approximately 5 minutes until couscous absorbs the liquids and the spinach has wilted. Stir to combine before serving.

Serves 4