Quick and Easy Chicken Parmesan

Found this recipe on about.com.  It's a great quick alternative to the traditional method of breading and frying chicken before baking it with the sauce.  My croutons and top layer of cheese came out a little overcooked, but I was using the thin croutons, so maybe that's why.  Next time I'll sprinkle the top with water before baking.  I made this with a blend Weight Watchers mozzarella and a regular italian blend of cheeses, and served it with Barilla Plus angel hair for a high protein, higher fiber, lower calorie version.  It was delicious and SO easy!

 Easy Chicken Parmesan Bake

*Chicken Parmesan Photo © John Mitzewich

2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts, pound or fillet thin, or use 12 chicken tenders
2 1/2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Angel hair pasta (cooked)

Preheat oven to 350.  Spread olive oil, garlic, and crushed red pepper in bottom of 13x9 pan.  Add chicken and top with sauce and basil.  Sprinkle half the cheese on top, arrange croutons on top of cheese, and top with remaining cheese.  Bake 30-35 minutes or until chicken juices run clear.

Serve over a bed of angel hair pasta.

French Pork Chops

This is a delicious recipe I found off of Foodnetwork
It quick and easy to prepare and perfect for a sunday dinner that you throw in the crock pot before leaving for church.

Note 1: I didn't have sliced mushrooms or cannellini beans so I just substituted the can of cream of mushroom soup (instead of can of cream of potato) and opened up a can of pork and bean instead of cannellini beans.

Note 2: I used the left overs and made enchiladas so I could use up the rest of the can of tomato paste. If you buy some enchilada seasoning at the grocery store, it has a recipe on the package of how to make enchiladas. I added some more beef to tortillas, added the left overs from the french pork chops, and only used half of the seasoning pkg since it asked for a can of tomato paste and I had about 3/4 can left over.

Ingredients
1 (14-ounce) bag frozen sliced carrots
1 (8-ounce) package sliced fresh button mushrooms
1 (15-ounce) can whole peeled tomatoes (recommended: Muir Glen)
1 (15-ounce) can cannellini beans, drained (recommended: Progresso)
4 boneless, thick-cut, pork loin chops, rinsed and patted dry
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon herbs de Provence, divided
1 (10 3/4-ounce) can condensed cream of potato soup(recommended: Campbell's)
1/4 cup Dijon mustard
1 tablespoon tomato paste
3 tablespoons dry sherry (recommended: Christian Stockers)
2 teaspoons butter
3 tablespoons seasoned bread crumbs
1 tablespoon freshly chopped parsley leaves
Directions
Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.

Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.

In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.

Cover and cook on low setting for 4 to 6 hours.

In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.