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Crockpot Chicken Parma

2-4 boneless, skinless chicken breast halves

1/2 cup Italian Seasoned Bread Crumbs

1/4 cup Parmesan Cheese

1/4 t black pepper

1/4 t kosher salt

1 TBSP olive oil

1 egg, beaten

sliced or shredded mozzarella cheese

favorite jarred marinara sauce

Spread the 1 TBSP of olive oil into the bottom of your crockpot.

Beat the egg with a fork in a separate bowl.

Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.

Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.

Place the chicken breast pieces in the bottom of the crockpot.

Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.

Cover chicken and cheese with entire jar of marinara sauce.

Close lid and cook on low for 5-6 hours or high for 3.

Serve with your favorite pasta.

Baked Spaghetti

Reynold's Wrap

1 (8oz) package of cooked spaghetti

2 tablespoons of butter OR margarine

1 cup grated Parmesan cheese, divided

1 (24oz) carton ricotta cheese

1 lb ground beef

1 jar of preferred spaghetti sauce

1 (8oz) package shredded mozzarella cheese

Preheat oven to 400 degrees F. Line a 13x9x2 inch baking pan with Reynolds Wrap.

2. Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir to coat. Arrange spaghetti in an even layer in foil-lined pan. Spread ricotta cheese over spaghetti. Sprinkle with 1/2 cup Parmesan cheese. Brown ground beef, drain; add pasta sauce. Mix. Spoon over cheeses. Top with mozzarella cheese and remaining Parmesan cheese.

3. Cover with non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

PIZZA MUFFINS

Pillsbury Refrigerated Pizza Dough

Pizza Sauce

Shredded Cheese

Pepperoni

Cupcake Tin (I used a muffin tin so the pizzas were bigger)

Preheat...