Super Easy Chicken Parmesan

6 chicken breasts (cooked in a little bit of chicken broth in a slow cooker during the day on low)
Olive oil
Basil
3 cloves of garlic, crushed
A jar of your favorite spaghetti sauce (mine is Prego)
Mozzarella Cheese
Parmesan Cheese
Half a bag of Chicken Flavor Stove Top Stuffing

Pam a 9x13 casserole dish. Place in cooked chicken breasts. Brush each with olive oil and crushed garlic. Sprinkle with basil and a fair amount of parmesan cheese. (I didn't measure, I just did what looked good) Pour spaghetti sauce over each chicken breast and then sprinkle with a generous amount of mozzarella cheese. Sprinkle half a bag of stuffing over the top and then a little bit more of parmesan cheese. Place in oven UNcovered at 350 degrees for 20-25 minutes.

On the stove I boiled some ziti pasta and warmed up some more spaghetti sauce and had that on the side with steamed broccoli. We scarfed it down. So yummy!

Slow Cooker Stupid Chicken

I'm guessing this is called what it is because it is so incredibly easy! But it is also SO incredibly good!!

4 lg chicken breasts cut in half

2 14 oz cans Italian Diced Tomatoes

1 packet Lipton Savory Herb and Garlic soup mix

Bow-Tie Pasta (or whatever shape pasta you like)

Parmesan Cheese

Grated Mozzarella Cheese

1 medium onion, sliced into strips

1 medium green pepper, cut into strips

In crock pot, spray with Pam. Add tomatoes and soup mix. Stir. Add sliced onions and green pepper. Mix together. Add chicken breasts. Nestle them down in the mixture and spoon some of the mixture up over the tops. Cook on low for 4-5 hours.

30 minutes before you're ready to eat, shred the chicken and then place back in crock pot. On the stove, cook pasta according to package directions. Make sure you add a little EVOO so it doesn't stick together after you drain it. Spoon cooked pasta onto plate, sprinkle with mozzarella cheese, spoon crock pot chicken mixture over the top and then sprinkle with parmesan cheese.

I served this with fresh corn on the cob and fresh cantaloupe. My family devoured it all!

ADAPTED FROM CROCK POT GIRLS

Gluten Free Pancakes

Recipe by Elizabeth Barbone on Serious Eats Here

I have tried a few Gluten Free pancake recipes. None of which I liked very much. But this one was a success. It was the closest I have come to Bisquick Gluten Free, I think because of the starch and white rice flour instead of brown. I used 2 T applesauce and 1 1/2 Tsp egg replacer for the eggs because my son is allergic to eggs. I am sure it would have been a bit lighter with the eggs, but it still turned out great!

Gluten Free Pancakes

• Dry Ingredients
• 1 cup white rice flour
• 1/2 cup cornstarch
• 1/2 cup sweet rice flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• Wet Ingredients
• 2 large eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• For Serving
• Butter
• Maple Syrup (If you have a maple allergy, Lyle's Golden Syrup is a nice replacement.)

In a medium bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth.

Chicken Supreme Casserole

4-6 chicken breasts

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

2 lg (7 oz) cans of mushrooms with juice

8 oz pkg cream cheese

1 envelope Lipton Onion Soup mix

1 soup can water

1 medium onion cut into strips

4 cloves garlic, minced

A bunch of baby carrots (optional)

In mixing bowl, combine soups, mushrooms with juice, cream cheese, onion soup, garlic, water, and onions. Pour into 4 quart casserole dish and place in chicken breasts. Spoon soup mixture onto chicken breasts just to cover them up so they don't dry out while cooking. I added in a bunch of baby carrots so I wouldn't have to cook a vegetable separately. Cover with foil and cook at 350 for 2 hours or 335 for 2 1/2 - 3 hours. (yes, 335) Serve with baked potatoes, rice or quinoa.

**I wanted a baked potato for me but the rest of my family had rice. I just placed the potato in the oven next to the casserole dish and it cooked right along with it. :)

Lemon Bars

1 lemon, yellow or white cake mix

3/4 c oil or substitute applesauce

4 eggs

1 small pkg lemon jello

1 c boiling water

Glaze:

2 c powdered sugar

5-6 Tbls lemon juice

Dissolve jello in boiling water. Mix cake mix, oil, eggs, adding 1 egg at a time and jello mixture until smooth. Pour into jelly roll pan. Bake for 25-30 min at 350 degrees. Prick with toothpick and spread mixed glaze over warm cake. Cut into squares and serve :)

Chicken Chilaquiles

Made this and it was so super yummy. I didn't have a rotisserie chicken so I just did some chicken breasts in a little bit of chicken broth in the crock pot during the day so it was ready to use when I made this in the evening.

http://letsdishrecipes.blogspot.com/2010/05/chicken-chilaquiles.html

Sun-Dried Tomato Chicken with Bacon

5 slices bacon, cooked and crumbled

4-6 large chicken breasts

1/3 bottle Kraft Sun-Dried Tomato Vinaigrette Dressing

2 cans Italian Style Diced Tomatoes, slightly drained

Parmesan Cheese to garnish

The night before in a gallon ziploc bag, place your chicken breasts and 1/3 bottle dressing in to marinade overnight. The next day, pour it all in your crock pot and set to low to cook 3-5 hours. 20-30 minutes before you're ready to eat, add tomatoes and crumbled bacon to crock pot. Serve chicken garnished with parmesan cheese and then top with the juice and the tomatoes and bacon from the crock pot on top.

Honey Butter

My spin off from the Lion House Honey Butter Recipe:

1/2 c butter, softened
3/4 tsp vanilla extract
3/4 c honey

Whip all together until nice and fluffy.
If you want to get creative you can do:

1 c butter (two sticks)
3/4 tsp vanilla extract
1/2 c honey
1/2 c raspberry or strawberry preserves

Whip all together until nice and fluffy.