Chicken Parmesan with Vegetable Tian

Ingredients:
Chicken Parmesan:
4 thin cut Chicken Breasts
1 package shredded Parmesan Cheese
1 cup Italian Bread Crumbs (Omit if you want gluten free)
1 cup Crushed Tomatoes
1 can Tomato Sauce
1 spoonful Minced Garlic
1 Egg
1 cup Mozerella cheese/ Parmesan Cheese
1 tsp garlic powder*(2)
1 tsp onion powder*(2)
1 tsp pepper*(2)
1/2 tsp salt *(2)
1 pinch crushed red pepper flakes*

Vegetable Tian:
1 Onion
1 Zuchinni
1 Yellow Squash
1 Potato (optional)
1 Tomato
1 spoonful Minced Garlic
1 cup Italian Cheese
1 tsp salt*
1 tsp pepper*
1 tsp garlic powder*
1 tsp onion powder*
1 tsp Italian seasoning *

Directions :
Chicken Parmesan:  Put the tomato sauce, crushed tomatoes, minced garlic, and spices* into pot, cover and heat through over medium heat. Whisk egg with water and put into bowl, then put shredded parmesan in seperate bowl with spices* and same for the bread crumbs( in separate bowl as well.) Coat chicken in bread crumbs and then egg wash and then parmesan. Set chicken onto plate and heat olive oil in pan over medium heat until hot. Brown chicken on both sides about 3 minutes. Heat oven to 350 degrees.  Place chicken into baking dish cover pieces of chicken with tomato sauce, top chicken with mozerella cheese or parmesan cheese or both! Cover with tin foil and cook for about 12 minutes until chicken is cooked through and cheese is melted.

Vegetable Tian: Spray glass baking dish with non stick spray. Dice the onion and put in in the bottom of baking dish with garlic. Cut all of the vegetables into thin slices. Place the vegetables one after the other on top of the onions. Season the vegetables with spices*. Bake at 400 for 20 minutes. Add cheese and bake an additional 10 minutes.

Braised Short Ribs

Ingredients:
Braised Short Ribs: 
1 package Short Ribs
1/4 cup olive oil
1 package Baby Carrots
1/2 cup chopped Celery
1/2 cup chopped Onion
1 package Mushrooms
1 chopped Shallot
1/2 cup Sweet Red Wine
1 can Tomato sauce
1 tbsp Worchestershire Sauce
1 spoonful Minced Garlic
1 tsp garlic powder*
1 tsp onion powder*
1/2 tsp salt *
1 tsp pepper*

Mashed Potatoes:
6 cubed Russet Potatoes (peeled or not peeled whichever you prefer)
2 tbsp Butter
2 tbsp Cream Cheese
2 tbsp Greek Yogurt
1 spoonful minced Garlic
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 tbsp Milk

Directions:
Braised Short Ribs:  Heat olive oil in deep pan over medium heat until oil is hot. Season ribs with spices*. Put ribs into pot and brown on all sides. Remove ribs and put them into baking dish. Add vegetables to pot and cook until browned. Next add the wine to scrape up all of the little bits form the bottom, then add tomato sauce and worcestershire sauce. Heat through and pour over ribs in baking dish. Cover with tin foil and cook at 325 for 3 hours.

Mashed Potatoes: Add cubed russet potatoes to pot of water and boil potatoes until very tender. Bring 2 tbsp of butter and minced garlic to a bubble in pan and set aside. Once the potatoes are done strain and add back to pot. Mash potatoes with masher, then combine the rest of the ingredients including the garlic butter mixture into the mashed potatoes and serve.

Roasted Chicken with White Wine Reduction

Ingredients:
Roasted Chicken:
4 thin cut Chicken Breasts
1 tsp garlic powder*
1 tsp onion powder*
1/2 tsp pepper*
Pinch of salt *
2 tbs olive oil

White Wine Reduction:
2 cups Chicken Stock
1/2 cup favorite White Wine
1/2 cup chopped Onions
1/2 cup chopped Celery
1/2 cup chopped carrots
1 bay leaf
1 tbs butter

Mashed Yams:
2 Yams
1 tsp garlic powder*
1 tsp onion powder*
1/2 tsp pepper*
Pinch of salt *
1 tbs butter
1/4 cup milk

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Roasted Chicken:  Heat olive oil in pan over medium heat until oil is hot. Season the chicken breasts with spices*. Cook for four minutes per side until chicken is cooked through. Remove from pan and put on a plate and cover with tin foil, set aside.

White Wine Reduction:  Add wine to pan and scrap up all of the chicken pieces on the bottom cook for one minute. Add all remaining ingredients and bring to a boil for 5 minutes. Lower heat and add chicken cook for 2 minutes and serve.

Mashed Yams: Peel and cut yams into cubes. Boil until tender then strain. Add back to pot mash and add all other ingredients.

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.

Crockpot Chipotle Orange Chicken

Ingredients:
Chipotle Orange Chicken:
4 Chicken Breasts Cubed
2/3 cup Orange Juice
4 tbsp Maple Syrup
1/2 can Chipotle Chiles in Adobo Sauce
2 tsp chile powder
1 tsp cumin
1 tsp salt
2 tsp orange zest

Quinoa :
1 Bag

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 tbsp Soy Sauce
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Chipotle Orange Chicken: Place cubed chicken breasts in crockpot. Combine all of the other ingredients in blender or food processor and blend until smooth. Pour mixture over chicken and cook on low for 3-4 hours.

Quinoa:  Cook 4 servings according to directions on package.

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.

Turkey Taco Salad with Creamy Cilantro Dressing

Ingredients:
Turkey "Tacos":

1 package Ground Turkey

1 tsp Chili Powder*

1 tsp Onion Powder*

1 tsp Garlic Powder *
1 tsp Cumin*

1 tsp Cayenne Pepper(1/2 if you don't like it too spicy)*

1 tsp Salt*

1 tsp Pepper*

1 cup Chicken Broth

1 Tbsp Olive oil

Salad:
Favorite lettuce and veggies chopped.

Creamy Cilantro Dressing: 
1 bottle Favorite Ranch
1 bunch Cilantro
1 Jalapeno (seeds or no seeds)
2 Husked Tomatillos

Directions:
Turkey Tacos: Drizzle olive oil in pan put pan over medium heat and heat up olive oil until its hot. Next add the package of ground turkey brown and cook until done about 15-20 minutes (aka no pink). Next add all of the spices* mentioned above. Cook those together for about 1 minute before adding in the chicken broth. Next add in the chicken broth cover and reduce to simmer until you are ready to serve. Serve in lettuce wrap and top with chopped veggies. You may also add some greek yogurt, favorite beans, salsa and cheese on top for extra flavor.

Creamy Cilantro Dressing:  Combine all ingredients in blender or food processor until creamy and chill for 3 hours before serving.

Copycat Bj's Parmesan Crusted Chicken

Ingredients:
Parmesan Crusted Chicken: 
2 cups Chicken Broth
1 tsp salt
4 Chicken Breasts thing cut
4 Eggs
1 cup Panko (omit if you want gluten free)
1 cup Shredded Parmesan
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp olive oil
Sauce: 
1/2 cup Butter
1/2 cup Chardonnay Wine
4 tbsp Lemon Juice
1 1/2 tsp Sugar
Pinch of salt
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
2- 2/3 cups heavy cream.

Garnish:
Sun Dried Tomatoes
Basil
Shredded Parmesan

Mashed Potatoes:
6 cubed Russet Potatoes (peeled or not peeled whichever you prefer)
2 tbsp Butter
2 tbsp Cream Cheese
2 tbsp Greek Yogurt
1 spoonful minced Garlic
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2 tbsp Milk

Roasted Vegetables:
Pan full of veggies you prefer (Broccoli, Cauliflower, Carrots, Asparagus, Brussels Sprouts, Etc.)
2 tbsp Olive Oil
1 spoonful Minced Garlic
1 tsp salt
1 tsp pepper

Directions:
Parmesan Crusted Chicken:  Place chicken in bowl with chicken broth and salt cover in plastic wrap and let brine in fridge for 3 hours. Remove chicken from fridge and blot dry. Whisk eggs and put in bowl. Place Parmesan cheese in separate bowl and Panko in separate bowl. Cover chicken in Panko then in eggs then in Parmesan. Set all of the covered chicken on a plate. Heat olive oil in pan over medium heat until olive oil is hot. Cook each piece of chicken for 4-5 minutes per side and set on plate, cover with tin foil and set aside.

Sauce: After the chicken is cooked and covered with tin foil start on sauce. Melt butter in pan over medium heat. Add wine and simmer for about 2 minutes. Stir in the lemon juice, salt and sugar then add the cream. Simmer on low heat for 10-12 minutes until sauce thickens.

Mashed Potatoes: Add cubed russet potatoes to pot of water and boil potatoes until very tender. Bring 2 tbsp of butter and minced garlic to a bubble in pan and set aside. Once the potatoes are done strain and add back to pot. Mash potatoes with masher, then combine the rest of the ingredients including the garlic butter mixture into the mashed potatoes and serve.

Roasted Vegetables: Combine chopped veggies along with all other ingredients in a roasting pan lined with tin foil. Put in oven cook at 425° for 20-30 minutes depending on how tender you like your vegetables.

Spaghetti Squash

Ingredients:
Squash: 
2 Spaghetti Squash.

Spaghetti Sauce:
1/2 Package Ground Beef
1/2 Package Ground Spicy Italian Sausage
4 cans Tomato Sauce
1 can Crushed Tomato
2 cubed Tomatoes
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Oregano
1 tsp Italian Seasoning
1 tsp salt
1 tsp pepper
1 tbsp Minced Garlic
1 tbsp Dried Chopped Onion
1 tbsp Olive Oil

Directions:
Squash: Preheat oven to 400 degrees. Cut the spaghetti squash in half length wise. Scoop out all of the seeds and stuff surrounding in the middle of the squash. Put the spaghetti squash face down on a baking sheet. Cook in the oven for one hour. Take spaghetti squash out of oven and turn over so the squash insides are facing up, let cool for 20 minutes. Take a fork and start from edge of squash working towards the center to create the spaghetti strings, and serve!

Spaghetti Sauce:  Drizzle olive oil in pan, cook ground beef and spicy Italian sausage until done. About 15-20 minutes. Add all the rest of the ingredients to crock pot combine and set crock pot to low. Drain the excess grease from the meat into empty tomato can then dispose. Add meat to crock pot combine ingredients and let the sauce cook for 5-6 hours. Feel free to add more of the seasonings after the 5-6 hours to your taste.