Good, Yummy, Tasty, Delicious

So, yesterday we had this yummy recipe for dinner. A friend shared it on her blog a while back, and I also found the recipe in my slow-cooker cookbook. In Fix-It-and-Forget-It, the recipe is called Chicken Parmesan, but the results are the same. It is delicious!


Mozzarella Chicken

1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
6 boneless, skinless chicken breasts
1 cup Italian bread crumbs
2-4 Tablespoons butter
14 ounce jar pizza sauce
6 slices mozzarella cheese (I just use the shredded cheese, since we don't normally use sliced mozzarella)
grated Parmesan cheese

Directions:

1. Beat egg, salt, and pepper together. Dip chicken into egg and then coat with bread crumbs. Saute chicken in butter in a skillet.
2. Pour a small amount of pizza sauce in the bottom of your slow cooker. Place chicken in sauce, and then pour remaining sauce on top of chicken.
3. Cover. Cook on Low for 6-8 hours.
4. 15 minutes before serving, layer mozzarella cheese on the top and sprinkle with parmesan cheese. Cook an additional 15 minutes.

I almost always pre-cook my chicken and freeze it, but I can still use that chicken in this recipe. I just thaw the chicken and cook it for about three hours.

We love this recipe with noodles (butter and parmesan cheese added) and an extra jar of pizza sauce! It's yummy! Let me know if you try it!

Have a great Tuesday!

Easy Peasy...

The snow is falling furiously, and the wind is blowing...which means drifting snow...but that's okay. Thank You, Lord, that everyone is safe and warm here at home.

Like many, being "snowed in" makes for lots of time in the kitchen. I love being able to use my Crock-Pot. One of my favorite recipes for the Crock-Pot comes from Fix-It and Forget-It~Feasting with your Slow Cooker. So easy peasy!

Easy Chili

~makes 10-12 servings

1 pound ground beef
1 onion, chopped
1 green pepper, chopped
1 1/2 teaspoons salt
1 tablespoon chili powder
29 ounce can tomato sauce
3 16 ounce cans kidney beans, drained~I use dark beans
14 1/2 ounce can crushed or stewed tomatoes
6 ounce can tomato paste
2 cups grated cheddar cheese

• Brown meat in skillet. Add onion and green pepper halfway through browning process. Drain mixture. Pour into slow cooker.
• Stir in remaining ingredients except cheese.
• Cover. Cook on high for three hours, or on low for 7-8 hours.

We love to eat this chili with Jiffy cornbread, cheddar cheese, and sour cream.

I hope you are warm and safe wherever you are. We're in a blizzard warning for today, so I don't think we'll be going anywhere! ;)