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.