Easy Breaded Parm Chicken

3 Chicken breasts, cut into tender size pieces
1 jar any kind of pasta sauce (Alfredo, Tomato, etc.)
*2 C Bread crumbs or a few slices of whole wheat bread
1 C Parmesan (preferably grated)
Any kind of pasta

Heat oven to 350. Mix bread crumbs and parmesan in medium size bowl. Empty 3/4 jar of pasta sauce into a seperate bowl. Cover each piece of chicken in sauce and then cover it in bread crumbs. Place on nonstick cookie sheet. Bake for 20-25 minutes -- until chicken is done. Serve with desired pasta and vegetables. Pour the rest of the sauce (from jar, not the bowl you dipped the raw chicken in!) over pasta.

*To make bread crumbs, place 3 or 4 broken up slices of bread in blender or food processor.

Macaroni & Cheese

From Jody Counsel


Ingredients:
2 cups elbow macaroni, cooked according to package instructions & drain
3 Tbsp butter
2 Tbsp flour
1/2 tsp salt
dash of pepper
2 cups milk
1/4 cup chopped onion
8 oz cheddar cheese
1 tomato (optional)
Italian bread crumbs (optional)

Preheat oven to 350 degrees.

In saucepan, melt butter; blend in flour, salt and dash of pepper. Add milk. Cook and stir until thick and bubbly. Add the onion and the cheese. Stir until melted.

Mix the cheese sauce with the macaroni. Put into a 1 1/2 quart casserole or an 8"x10" baking pan.

Bake @ 350 degrees for 35-40 minutes. Serves 6.



COOK'S TIP: This can be made ahead of time and refrigerated until ready to bake.



*if using tomato and Italian bread crumbs, arrange the sliced tomato on top and sprinkle with bread crumbs.

Chicken Parmigiana

By The Pioneer Woman

New Sunday Dinner Family Favorite thanks to The Pioneer Woman. Look at her page to see step by step pictures on how to prepare this easy and delicious dish.

Ingredients

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Serves 6

Wedding Pasta Salad

From my mom

This was served at my wedding... I'm not sure how many times my mom multiplied the recipe by, but everyone LOVED it. I've had many requests for the recipe, so here it is. Enjoy.

Ingredients:

12 oz box cooked rotini, cooked al dente, firm to the bite

Immediately shoecked in cold running water. Then drain.

8 oz marinated mushrooms

14 oz marinated artichoke hearts

6 oz black olives, chopped

6 oz spanish stuffed olives, chopped

15 oz can cannellini beans

1 large roasted red pepper

1 small red onion

1 T minced garlic

2 T fresh oregano chopped or 1/2 t dried oregano

1 pkg dry italian dressing mix

1/2 t sea salt

1/4 tsp pepper

1 pint grape or cherry tomatoes

1 bottle italian vinaigirette

3 hard boiled eggs

1/4 lb each boar's head, ham cappy, mortadella, genoa salami, pepper ham, pepperoni and provoline

Note: Cut 1/4 in. thick, then cut julienne

Optional: if you would like salad on a bed of greens, 1 head each ice-berg and romaine

1. In a medium bowl, incorporate boar's head products with vinaigrette.

2. In large boal, toss remaing ingredients with bite size pieces of salad greens. Now toss lightly with the boar's head deli items. Antipasto is much better the next day, as flavor mingles. If leaving over night, add greens when served.

Prep time: 15 min
Cook time: 20 min
Serves: 6 to 8

Beef Stroganoff

From Tami Rasmussen

1 lb. Hamburger
1 can Cream of Mushroom Soup
1 soup can Milk
Dollop of Sour Cream

Brown hamburger and drain off fat. Add soup and milk and heat. Add sour cream mixing until heated. Serve over noodles or rice.