Purdue Breaded Chicken Cutlet

This came in a pack of 4 and it made the easiest chicken parmesan this week. I found it at the Walmart. I sprayed a baking sheet, placed the chicken on the sheet, and then sprayed the chicken a little bit. Heated the oven to 425 and cooked the chicken 6 minutes, flipped it over, and cooked another 6 minutes. We made our usual spaghetti sauce, a mushroom based jarred sauce with sauteed onion, green pepper, garlic, touch of sugar, and italian seasoning. I turned the oven to broil, topped the chicken with tomato sauce, shredded mozzarella cheese, then a circle of provolone, and put it under the broiler until the cheese was melting and started to brown a little. Serve with some cooked spaghetti noodles topped with your sauce. I also had steamed broccoli on the side. No leftovers!

Shown is a chicken parm sandwich. For the leftover chicken parmesan

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Crockpot Salsa Chicken

This was easy, done in less than 4 hours, and it tasted good Slow-Cooker Salsa Chicken Ingredients 4 boneless, skinless chicken breasts 1 cup salsa (I used a whole jar of Pace Pico de Gallo) 1/2 package taco seasoning 1 can cream of chicken soup (condensed) 1/2 cup reduced fat sour cream 1 can black beans, rinsed A few handfuls of frozen corn Directions Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Add black beans and corn I stir it all together Cook on high for about 3.5 hours and cut chicken to check for doneness. Remove from heat and stir in sour cream. The first night we ate this mix with these corn tamales we buy, that have no filling. They are just cornbread. We threw some shredded Mexican cheese on top of the salsa chicken mix The second night DH ate the mix, with cheese again, on tortillas I put tortilla chips in a bowl and poured the mixture on top, added cheese. It was like a Mexican chicken chili :) I will be making th...

7 layer salad bars

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Cream Puffs

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