Chicken Parmesan

I don't have a finished photo of this one.  I had forgotten to take one and by the time I remembered it was gone!  This recipe is extremely easy to make, go ahead and get everything together ahead of time, then all you have to worry about it baking it!

Ingredients:

4 chicken breasts

1 1/2 cups bread crumbs

1 egg, beaten

1 teaspoon Italian seasoning

1/2 cup shredded parmesan

3/4 cup shredded mozzerella

1 can spaghetti sauce, tomato based

If you want your chicken to cook a little faster and go further, pound out the chicken breasts a little bit.  This is a step that I will add the next time I make this recipe.  

Combine bread crumbs and Italian seasoning.  Dip chicken breasts in egg and then coat with bread crumb mixture.  Place into a baking dish coated with non-stick cooking spray.  Continue until all pieces are coated.  Cover with spaghetti sauce, and then shredded cheeses.  Bake at 350 degrees until cheese is bubbling and golden brown.  Serve with spaghetti noodles.

Garlic Alfredo Sauce

This is Emeril's Alfredo sauce recipe.  I had found it a couple years ago and put on a recipe card. Because of this, I don't have a link.  I did make a couple of changes to the original recipe.  Its really easy to make and has a lot of flavor

Ingredients:

6 tablespoons unsalted butter

1 shallot minced

1 cup heavy cream

1 1/2 cup finely grated parmesean

1 1/2 teaspoons chopped garlic

1/2 teaspoon salt

1/4 teaspoon ground pepper

Melt butter in a saucepan over medium heat, add shallots and garlic, saute until tender.  Add heavy cream and bring to a boil.  Cook until reduced, about 5 minutes.  Add Cheese and stir until thickened.

Stuffed Shells

Original recipe found here

I found this recipe on another blog.  It is super easy to make and excellent!  I cooked my shells the night before and put in tupperware until I was ready to stuff.  This would be a great meal to make ahead of time, just add the sauce and cheese when you are ready to bake.

Ingredients:
Half box of large pasta shells (about 20)
1 container ricotta cheese, 15 oz
1 teaspoon garlic
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons basil
1 egg, slightly beaten
1 jar tomato based pasta sauce
1/2 cup shredded Parmesan
1 cup shredded mozzarella cheese

Boil shells as per package directions. Drain and make sure they don’t stick to each other.
Mix together the ricotta, Parmesan, garlic, salt, pepper, basil, and egg.
Stuff your shells, maybe about a tablespoon per shell. Use up all the filling for about 20-24 shells.
Place shells in a 9×13 baking dish, drizzle with pasta sauce, then sprinkle the top with mozzarella cheese.
Bake in 350 degree oven until hot and bubbly, about 25-30 minutes