Crock Pot Chicken Parmesan

           This isn't quite as good as the real thing, but for not frying it and being able to do it a head of time it was close! For the afternoons I can't be at home to make dinner, this is a great crock pot meal. Also, this is a good meal to take someone, because it's easy to add a couple chicken breast in with it. 

Ingredients:

2-4 boneless, skinless chicken breast halves

1/2 cup bread crumbs

1/4 cup Parmesan cheese

1/2 t Italian Seasoning

1/4 t black pepper

1/4 t kosher salt

1 T olive oil

1 beaten egg

sliced mozzarella cheese

favorite jarred marinara sauce

Spread the 1 T of olive oil into the bottom of your crock pot stoneware insert. Whip the egg with a fork in a separate bowl and 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 crock pot. Layer 1-2 slices of mozzarella cheese on top. Cover with entire jar of marinara sauce. Close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer. Serve with your favorite pasta. Enjoy!

Recipe Source: Brittany Long (here's the link) 

Easy Bread Sticks

Ingredients:
2 Tablespoons of sugar
1 T of yeast
1 1/2 cups warm water
1/2 t salt
3-4 cups flour

Directions:
Preheat oven to 375 degrees. Mix sugar, and yeast in 1 1/2 cups warm water. Let stand for 2-3 minutes. Add salt and flour until dough is soft and not sticky. Press it into a 9x13 that has been greased. Cut the dough into sticks with a knife or pizza cutter and pour 1/4 - 1/2 cups of melted butter over the top. Then sprinkle with Parmesan cheese, garlic powder, Italian seasoning, and seasoned salt to desired taste. Let raise for 10-15 min. Cook 20 minutes or until golden brown.

Recipe Source: Samantha Whitehead 

Honey-lime Enchiladas

       These were the easiest enchiladas I have ever made, and we all loved them! They also make great leftovers. Maybe next time I would add a little black beans to them, but they were great just they way the recipe says to make them. 

In a bowl, mix up the marinade:

6 tablespoons of honey
5 tablespoons of lime juice
1 tablespoon of chili powder

Mix in the marinade with the shredded cooked chicken, and let marinate at least 2 hours. Overnight would be ideal, if you remember. 

6-8 flour tortillas (I used costco's tortillas)
2-3 cups shredded cheese (I usually use a mixture of Monterey Jack and cheddar)
1 small can of green enchilada sauce

Fill 6-8 tortillas with shredded cheese and equal portions of the chicken mixture.

Spread a layer of green enchilada sauce in the bottom of a 9x13 pan (sprayed with cooking spray).  

Roll up those tortillas nice and tight and place them open-tortilla-flap down in the pan.

Spread another layer of enchilada sauce over the top.

Then sprinkle the remaining cheese over the top.

Bake at 350 for a half hour.

Serve with a little sour cream on top. Goes nicely with a fresh salad and Spanish rice. 

Recipe Source: 71 Toes (here's the link)