Italian Parmesan Crusted Pork Chops

Pork chops (bone in)
Panko Bread Crumbs
1 pack of Italian Seasoning
Parmesan Cheese
Butter or Olive Oil Cooking spray
Beaten eggs

*amount depends on your preference. I did 6 chops, so I used about 1 cup crumbs, 1 packet, 1/2 cup cheese…

~ Preheat oven to 450°.
Spray edged baking sheet with cooking spray.
Mix dry ingredients.
Dip pork chop in egg and then cover in breading mix. Place on sheet. Repeat with all chops.
Spray top of pork chops with cooking spray.
Bake for 20 minutes or until cooked through.

Swiss Chicken and Stuffing in the Crock Pot

3-4 thawed chicken breasts
Salt
Pepper
Poultry seasoning
6 slices swiss cheese
1 can cream of celery
1 can cream of chicken
1 can of peas, drained
1 cup of milk
3 hardboiled eggs, sliced
1 box chicken or vegetable stuffing mix
1/2 cup butter, melted

~ Spray crock pot with spray butter. Season chicken breasts with salt, pepper and poultry seasoning. Lay chicken in the crock pot, layer if needed. Place slices of cheese over chicken. Mix soups, peas and milk. Pour over cheese. Lay slices of egg over soup mix. Sprinkle stuffing over the top. Drizzle melted butter over stuffing.
Cook on low 6 hours.

Ham and Egg “Muffins”

Muffin pan
Sliced deli ham
Eggs
Choice of toppings
Spray butter

~Preheat oven to 375.
Spray muffin tin.
Place ham in each muffin cup, as you would a cupcake liner.
Crack egg into ham cup. (Leave whole, or beat before pouring into ham. Your choice.)
Add your toppings. Here, I used shredded cheddar, spinach, and chopped grape tomatoes.
Bake for 10-15 minutes.

Asian Salmon

1 lb salmon, thawed
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Lemon Pepper to taste
salt to taste
Garlic powder to taste

~Preheat oven to 400°.
Mix all ingredients except salmon.
Place salmon in a small baking dish. Pour sauce over.
Bake 20 minutes, until salmon flakes.

Chicken, Pasta, Cheese, and Trees (can also go meatless!)

1 lb of Penne, Corkscrew Pasta, or medium shells
1 lb of broccoli (fresh or frozen)
3 Tbsp EVOO, divided
2 Tbsp butter, chopped up
3 cloves of garlic, minced (I used dry.)
1 cup of Ricotta cheese
1/2 cup grated Parmesan or Romano
Salt and pepper, to taste
1 lb chicken, chopped bite-sized

~Heat 2 Tbsp EVOO in a skillet, and add chicken. Brown through, then remove from skillet and set aside.
Cook pasta according to package directions.
If you are using fresh broccoli, cook while pasta is cooking. Put broccoli into a pot and just cover with water. Bring to a boil and add 4 pinches of salt. Boil for 5 minutes. Drain.
Drain pasta.
Pour remaining EVOO and butter into the skillet and heat over low. When all the butter is melted, add in garlic. If using fresh, let it cook 5 minutes. If dry, continue on. Stir in broccoli, chicken, and pasta. Add the Ricotta and Parmesan cheeses and stir well to combine. Season with salt and pepper.

Colby Jack and Spinach Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
1 cup frozen spinach, thawed
4 oz Colby Jack shredded cheese
Salt, to taste
Pepper, to taste
1 Tbsp italian bread crumbs
1/8 tsp season salt
Toothpick
EVOO

~Preheat oven to 350°.
Pound chicken breasts flat, to about 1/4 inch.
Mix spinach, cheese, salt, and pepper in a small bowl.
Spread mixture on each breast. Roll up and secure seam with toothpicks.
Place breasts on tinfoil lined baking sheet.
Brush with EVOO.
Mix bread crumbs and season salt. Sprinkle all over the chicken breasts.
Bake 35-40 minutes.

*original recipe called for Pepper Jack cheese, instead of Colby Jack, and Cajun Seasoning instead of season salt. My kids can’t do spice, but if you can, enjoy!

**I baked mine at 375°, but my oven is a little off.

Roasted Bacon Ranch and Cheese Potatoes

2 lbs potatoes, unpeeled, washed and chopped 1/2 cup ranch dressing (bottled, not dry) 1/4 cup shredded cheddar + extra 1/4 cup crumbled, cooked bacon 1 Tbsp dry dill weed 3 scallions, chopped Salt Pepper Cooking spray ~Preheat oven to 350°. Mix ranch, dill, cheese, and bacon. Add in potatoes. Sprinkle generously with salt and pepper. Toss to coat. Spoon into a greased 9×13 dish. Cover with foil. Bake 60 minutes, stirring after 30. Remove foil. Raise temp to 400. Stir again. Bake 15 minutes, then sprinkle with more cheese. Bake a few minutes more to melt and bubble cheese. Top with scallions and sour cream.

Cheeseburger Burritos

1 lb of hamburger
1 tsp minced onion
Salt and pepper, to taste
1 Tbsp Worcestershire sauce
1 Tbsp ketchup
Shredded cheddar (I used slices) Shredded lettuce
Tomato slices
Mustard Large
tortilla shells

~ Brown hamburger, minced onion, salt and pepper. Drain. Add in ketchup and Worcestershire sauce and mix well. Lay tortilla shell flat. Place cheese in a line up the center. Add a couple scoops of the hamburger mix. Add a little mustard up the center, then lettuce and tomato. Fold bottom and top inward, then roll up from the side. Spray skillet and toast the burritos on each side until golden.

Mashed Potato Taco Pie

1/4 cup butter
2/3 cup milk
2 1/2 cups instant mashed potato flakes
1 packet taco seasoning
1 lb ground beef
1/2 cup chopped onions
1/2 cup salsa
Shredded cheddar
Shredded lettuce
Chopped tomatoes
Sour cream or Ranch

~Preheat oven to 350°.
Melt butter in medium sauce pan. Add milk and 2 Tbsp of Taco Seasoning. Heat to boiling and remove from heat. Mix in potato flakes.
Press potato mixture into the bottom of a pie dish and up the sides like a crust.
Bake 7-10 minutes.
While potato crust is baking, brown hamburger along with onions. Drain and return to pan. Mix in remaining taco seasoning and salsa. Heat through.
Pour meat mixture into the potato crust and even out.
Bake 15 minutes. Let stand 5 minutes.
Top with shredded cheddar, lettuce, tomato and any taco toppings of your choice.
Drizzle with Ranch or a dollop of sour cream.

Parmesan Turkey (chicken) Noodle Casserole

8 oz egg noodles
2/3 cup plain bread crumbs
3/4 cup Parmesan cheese
6 Tbsp melted butter, divided
1 1/8 tsp salt
1 1/4 cup mushrooms
1 cup chopped onion
3/4 lb cooked turkey, or chicken
1 cup frozen peas
28 oz chicken broth
6 Tbsp flour
2 tsp lemon juice
1/2 tsp Thyme

~ Preheat oven to 425°.
Cook noodles according to package, drain and set aside.
In a bowl, mix bread crumbs, 1/4 cup Parmesan, 3 Tbsp melted butter, and 1/8 tsp salt. Set aside.
In a medium saucepan, combine 1 Tbsp butter, mushrooms, onion, and 1 tsp salt. Cover and cook over medium high heat for 3 minutes. Cover and cook, stirring occasionally, 3 more minutes. Move to a bowl and mix with turkey and peas. Set aside. 
For sauce, whisk broth, 2 Tbsp butter and flour in the saucepan and bring to a boil. Reduce heat and simmer, whisking constantly until thickened, 4-5 minutes. Remove from heat, stir in 1/2 cup Parmesan, lemon juice and Thyme. Season with salt and pepper.
In a 13×9 baking dish, mix the noodles, turkey mix, and sauce. Cover with bread crumb mixture.
Bake 13-15 minutes.