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.

My Dad's Taco Casserole

I remember one very distinct time that my dad made this. I must have been about 4 years old; my dad, brother and I were living in condo in Orem and we were having someone over for dinner. The casserole went around the table and everyone helped themselves. When it came to my turn, I dished some of the casserole onto my plate then promptly stuck the serving spoon into my mouth, not wanting to miss out on the good stuff that was left on it. I then received a very stern lecture from my dad on why we do not put the serving spoons in our mouths. My dad left the table to get a clean serving spoon for our guest. I felt pretty silly, needless to say. Anyway, I really enjoy this casserole and hope that your family likes it as well.

1 1/2 lbs. ground beef

salt and pepper to taste

2 tsp chili powder

1/2 tsp cumin

1/4 tsp crushed garlic

18 5 1/2 in round corn tortillas

1 bag frozen corn

2 cups shredded cheese (I use either cheddar, colby jack, or Monterey jack. If you want some heat, pepper jack would be good.)

Chopped tomotoes

Shredded lettuce

Salsa

Sour Cream

Guacamole

Preheat oven to 375.

Cook the ground beef with the spices and garlic until cooked through. Drain Add the two cans of tomato sauce and re-season if necessary.

Spoon a little of the sauce into the bottom of a 9x13 baking dish. Lay down 6 tortillas on the top of the sauce (they will overlap). Add about 1/3 of the remaining sauce on top of the tortillas, sprinkle on some frozen corn and cheese and the next layer of 6 tortillas. Add another 1/3 of the sauce, more corn and cheese and a final layer of tortillas. Cover the top layer with the remaining sauce and cheese and put it in the oven for about 20-30 minutes.

Serve with your favorite taco toppings, and don’t lick the serving spoon.

This recipe could easily feed 8-10 people. I always cook too much. So, if you don’t need that much, just cut it in half and put the casserole together in a smaller dish.

Weekly Meal Plan

Here's my meal plan for this week.  PLEASE PLEASE PLEASE start posting more of your ideas.  Just tell me what you're making!  I don't even need recipes...but it took every ounce of energy and creativity I had to come up with these this week!

Monterey Chicken

Thai Fried Rice

Dad's Ham and Potato Casserole 

Crockpot Lasagna  (Kraft recipe contributed by my cousin Heather)

Breakfast for Dinner (pancakes, eggs, and bacon- yum!) 
Chicken Pesto Foccacia Sandwiches (foccacia bread, sliced chicken, pesto sauce, cheese, and tomato)

Other Recipes: 

The Bateman Family Ham and Potato Casserole

(One of the best dishes my dad makes-- a Christmas Eve staple!)

Ingredients:

4 to 7 russet potatoes, peeled and chopped into chunks about the size of a silver dollar and about 1/4" thick

3 to 5 slices cooked ham thick sliced and cut into small squares

2 cans evaporated milk

Dehydrated onion

Salt and Pepper

1 cube butter, cut into pats

About 8 oz mild cheddar cheese 

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Fiesta Tater Tot Casserole

Okay- so I like posting a great picture as much as the next girl, but let's face it-- there are no appetizing pictures of tater tot casserole so Dave suggested this as a good alternative.  Normally, I'm not a fan of this 1950's June Cleaver-esque dish- ground beef, cream of mushroom soup and tater tots?  Blech!  But I ended up with a bunch of leftover taco meat this week and in google searching I came across someone's idea to use it for tater tot casserole.  I realized I had some Ragu cheddar sauce I could use instead of soup, and since that meant I already had everything but the tots, I decided to try it for my budget's sake.  I served it to David wearing a frilly apron while proclaiming "Yum! Tater puffs and cheese whip!  I found it in Suburban Homes Magazine.  Enjoy!"  But all joking and artery clogging ingredients aside, it actually turned out so good, I think I will make it every time I have leftover taco meat.  So here's what I did:

Leftover seasoned taco meat (i use ground turkey instead of beef)

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