Chicken Parmesan- One for tonight & One for the Freezer

If I can cook once and eat twice or even three times I am a happy girl.  This is one of the first recipes that I started freezing. (Don't worry I will be sharing more!)  And many years later I am still making it.  It's awesome to have a meal that tastes so good in only the amount of time it takes to cook the spaghetti.  

Ingredients:

• Parmesan Cheese
• Shredded Mozzarella
• Shredded Parmesan
• Boneless Chicken Breasts
• Garlic Powder
• Seasoned Bread Crumbs
• Eggs
• Milk
• Olive Oil
• Marinara Sauce
• Spaghetti

I am sorry, I forgot to measure while I was making this.  The amount of each varies depending on the amount of chicken you are making.  

Combine bread crumbs, grated Parmesan cheese, and garlic powder.

Cut large chicken breasts in half.  Place in between sheets of wax paper and pound them to about 1/2 inch thick.

Beat a couple of eggs (you can add a splash of milk if you would like).  Dip chicken in egg.

Dredge chicken in bread crumb mixture until completely covered

Heat olive oil in skillet.  Lightly fry chicken on each side.  It doesn't have to be cooked all the way through because it will finish cooking in the oven.  

When the chicken is done place the portions you are going to eat tonight in a baking dish and the others on a plate to cool.

After the pieces for the freezer are cool place them in a freezer bag, label, and place in freezer.  

Back to the portion for tonight...Preheat oven to 350.  To finish cooking bake chicken for about 10-15 minutes.  Take chicken out of oven and sprinkle a little grated Parmesan on each piece of chicken, put a small layer of sauce, then a little bit of shredded Mozzarella and shredded Parmesan.  Place chicken in oven for about 5 minutes or until cheese is melted.  Serve over spaghetti with your favorite marinara sauce.

 When you are ready to eat the portion from the freezer, simply thaw chicken in refrigerator and follow the directions above.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!

Lazy Lasagna

I call this one Lazy Lasagna because a little bit of work goes a long way.  I make this dish 2 or 3 meals at a time, use one, and freeze one to use a few weeks or a month later.  The hardest part about making this is boiling the noodles because it takes the longest. Other than that you can just throw it all together.

Ingredients:

• 1 lb of ground beef
• 1 cup + 1/4 cup of shredded Mozzarella
• 1/2 cup shredded Parmesean
• 2 teaspoons of Minced Garlic
• 1/2 teaspoon Basil
• 1/2 teaspoon Oregano
• About 24 oz Marinara Sauce (I make my own I will share recipe some day)
• 1 Box of (boil) Lasagna Noodles
• 1 15 ounce containter of Ricotta
• 1/4 teaspoon of Crushed Red Pepper Flakes
• 1 egg
• Salt and Pepper

Start large pot of water to boil and cook lasagna noodles as directed on package. Combine Ricotta, Mozzarella, Parmesan, and lightly beaten egg.  I usually salt and pepper the cheese mixture a little bit.  Set aside.

Brown ground beef with the minced garlic, oregano, and basil.  When cooked thoroughly drain the grease off.

When pasta is finished cooking, remove it from water and lay out on lightly greased (to prevent pasta from sticking) cookie sheet.  Spread a layer of the cheese mixture on the length of the noodle, sprinkle with ground beef, and put a thin layer of sauce on top.  

Roll up noodle and arrange in baking dish.

If you are eating today, top with additional marinara sauce and cheese.  Bake at 350 for about 20 minutes or until cheese is melted.
If you are freezing, place roll ups in freezer safe dish and cover (I usually freeze in an 8x8 pyrex dish, cover with foil, and place lid on top) or freeze on cookie sheet and put into freezer bag for individual portions.  Thaw baking dish in refrigerator over night, top with additional sauce and cheese and bake at 350 for about 30 minutes (since it is cold from fridge it may take longer).

This recipe was featured in Two Magical Moms March Menu Madness and our Appetizing April Menu.  Check out the menus and try out some of our other YUMMY recipes!

Baked Meatballs

Meatballs are one thing that I can always count on my boys eating so when I make them I make I make extra to put in the freezer.  The Lewis Family often uses them for Spaghetti and Meatballs or Meatball Subs.  To make them a little healthier I broil/bake them instead of frying them.  

 Ingredients:

• 2 1/2 lbs of Ground Beef
• 2 teaspoons Minced Garlic
• 1/2 cup Seasoned Bread Crumbs
• 1 Tablespoon Parsley
• 1/3 Cup Parmesan Cheese
• 2 eggs
• 1 Tablespoon Oregano
• 1 teaspoon Basil
• 1 teaspoon Onion Powder
• 1/2 Cup Milk
• 1 1/2 teaspoons Salt
• 1 teaspoon Black Pepper

**Makes about 36 Meatballs

In small bowl combine dry spices and bread crumbs, mix together.  In large bowl beat eggs, add in milk and minced garlic, and add in dry ingredients.  Pour over ground beef.  Mix gently until evenly distributed.

 Loosely form into golf ball sized meatballs, be careful not to compress too much because that will cause the meatballs to be tough.  Broil for 8 minutes.  Then switch oven to bake at 300 for 10-12 minutes.

**To Freeze- Completely cool meatballs and place in freezer bag.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Ham and Cheese Calzones

I love to make calzones because I love that there are endless possibilities as to what you can stuff inside them.  Another reason that I love them is that you can serve them for lunch, dinner, or a game day snack.  

Some of my favorite combinations are Turkey and Pepper Jack Cheese, Ham and Monterrey Jack, Pepperoni and Mozzarella, and Salami and Provolone. Today I made mine with  Ham and Monterrey Jack cheese.  I often make extra of these and stick in the freezer for a quick snack or lunch.  

Ingredients:

• About 3/4 of a pound of Sliced Deli Ham
• 1 8 oz block of Monterrey Jack Cheese- Shredded
• Ranch Dressing
• Your Favorite Pizza Dough recipe ( I will give you mine soon) Store bought dough works just as well

After making the dough and letting it rise a little bit, I divided it into two pieces. Having smaller pieces makes it easier to ensure that it cooks all the way through.  I rolled the dough out on the counter top with a little bit of flour.  I then placed a layer of ham, a layer of shredded cheese, and a small layer of Ranch Dressing.

I then rolled it up into a log form and gently pressed the seams together.  I recommend not making the logs any larger than 14 inches long otherwise the middle may take too long to cook and the outside will get overdone.  I brushed the top dough with melted butter to ensure a golden crust.  Bake at 375 for about 20 minutes.  Baking times will vary based on the size of the calzone and the thickness of the dough.

The combination of the Ham, Cheese, and Ranch is AMAZING!  I am so glad that I made extra!

This Calzone was the perfect addition to the Slow Cooker Chicken Noodle Soup that I made today as well.

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!