chicken Parmesan casserole

Ingredients

• about 4 cups of shredded, cooked chicken
• about 1 jar of marinara sauce
• 1-2 cups shredded mozzarella cheese
• about 1 cup panko or whole wheat bread crumbs
• 1-2 tablespoons olive oil
• fresh, chopped herbs (parsley, basil, oregano, etc)
• salt and pepper

Instructions

1) Preheat oven to 350 degrees.

2) Grease an 8x8 casserole dish with cooking spray.

3) Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with cheese until all the chicken is covered.

4) In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.

5) Sprinkle the seasoned breadcrumbs on top.

6) Bake for about 20-25 minutes or until golden on top and bubbling on the sides.

Freezer Meal Directions: Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

crockpot chicken parmesan

Crockpot Chicken Parmesan from A Year of Slow Cooking
4 boneless, skinless chicken breasts 2 eggs, beaten 1/2 cup Italian seasoned bread crumbs 1/4 cup Parmesan cheese 1/2 teaspoon oregano 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon kosher salt 1 tablespoon olive oil 4 slices mozzarella cheese 24 oz jar marinara sauce

Pour olive oil in the bottom of the slow cooker. Place beaten egg in a shallow bowl. Mix bread crumbs, Parmesan, oregano, garlic powder, pepper, and salt in a second shallow bowl. Dip chicken breasts in egg and then in bread crumb mixture, coating both sides. Place breaded chicken in the crockpot and top each with a slice of mozzarella. Pour marinara sauce over chicken. Cook on high for 4 hours or low for 6-8 hours

Crockpot Chicken and Gravy

You will need:
2 pkg dry chicken gravy mix
1 can cream of chicken
2 cups water
1 lb boneless chicken breasts
garlic powder, salt and pepper to taste
1/2 cup sour cream (optional)
rice, mash potatoes, or noodles to serve over


Directions:
season chicken (both sides) with garlic powder and salt and pepper. use very little salt as teh gravy mix and cream of chicken already have lots of salt.

in your slow cooker whisk together the gravy packets, soup, and water until smooth.
add the chicken. be sure they are covered in the gravy.

cover and cook on low for 6-8 hrs
once cooked break chicken up into chunks with a fork.
stir in sour cream (if using)
i think the sour cream adds a great creaminess to this. i would add it but its up to you.
then serve over rice, potatoes or noodles.

grilled chicken marinade

2  C (16 oz)  Coke or Pepsi

1/3 C soy sauce

1 T minced garlic

1/2 C brown sugar

1 T balsamic vinegar

1 T lime juice

6 chicken breasts

1. Combine all ingredients but the chicken in a medium sized bowl. Stir to incorporate well.

2. Place chicken in a large gallon sized Ziploc bag. Pour marinade over the chicken. Seal tightly and store in the fridge for 4-24 hours.

3. Discard marinade and grill until cooked through.

DIY Bisquick

6 cups flour 1/4 cup baking powder 2 tablespoons sugar 1 teaspoon salt 1 cup cold butter

Combine flour, baking powder, sugar, and salt in a large food processor*. Pulse until fully incorporated. Add in chopped cold butter and process until texture is like coarse crumbs. Place baking mix in a sealed container and keep in refrigerator. I would try to use it within 6 months, but in my house it would never last that long! You could try to cut the butter in the old fashioned way with a pastry cutter, but I HIGHLY recommend using a food processor it makes it SO much easier.

easy cherry pie

1 pouch (1 lb 1.5 oz) sugar cookie mix 1/2 cup butter, melted 1 egg 1/4 teaspoon almond extract 21 oz can cherry pie filling

In a medium bowl, whisk the egg. Stir in contents of sugar cookie mix pouch and melted butter. Keep mixing until thick dough forms. Remove 3/4 cup of dough to a smaller bowl and set aside. Press remaining dough into a greased 9x9 square baking pan. In a separate bowl, stir together cherry pie filling and almond extract. Spread over sugar cookie dough in baking dish. Break up remaining dough into small chunks and sprinkle over top of cherry pie filling. Bake at 375 for 20-30 minutes, or until edges are golden brown. Cool before slicing and serving. NOTE: you can use your favorite pie filling

Cream of Potato and Bacon

taste just like subways!!

you will need:
4-6 potatoes peeled and diced
1 can cream of chicken
1 can cream of celery
4 tbsp butter
6 slices of bacon cooked and crumbled
1 cup milk
1 cup sour cream
salt and pepper to taste


Directions:

place all ingrediants in a large pot.
cook on low to medium heat
once it starts to boil turn down to low and let simmer until potatoes are cooked
stir once in a while stir so the potatoes dont stick to the bottom

NOTE:
you can add a bag of frozen veggie for something different
you can also garnish with cheese and bacon