Easy Chicken Parmesan

 

Ingredients:

• 4 boneless chicken breasts, pounded to 1/2 inch thickness
• 1 egg
• 1/2 cup milk
• seasoned bread crumbs
• 2 to 3 tablespoons olive oil
• 8 slices mozzarella cheese, or more
• 1 jar (16 oz) spaghetti sauce
• Parmesan cheese

Preparation:

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish. Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

Cucumber Salad

 

Ingredients:

• 2 medium cucumbers
• 1 1/2 tsp salt
• 3 Tb red wine vinegar
• 5 1/2 tsp. soy sauce
• 2 tsp. Asian sesame oil
• 1 Tb brown sugar
• 1/4 - 1/2 tsp crushed red pepper, according to taste
• 1 medium red bell pepper, cut into chunks
• 2 scallions (green onion, spring onion), thinly chopped

Preparation:

1. Peel the cucumbers if desired. Cut in half lengthwise, and scoop out the seeds in the middle. Cut diagonally into thin slices, no more than 1/2-inch thick.
2. Lay the cucumber slices in a colander and sprinkle with salt. Leave for at least 1 hour and pat dry with paper towels, squeezing out any excess water.
Note: To help drain more water from the cucumbers, I weighed them down with 2 resealable plastic bags about 3/4 full with water. You can also use a saucer to weigh down the cucumbers.
3. While desalting the cucumbers, in a small bowl, whisk together the red wine vinegar, soy sauce and sesame oil. Whisk in the sugar and crushed red pepper. Simmer the dressing over very low heat for 2 – 3 minutes, (this allows the flavors to blend).
4. Remove the cucumbers and pat dry with paper towels, squeezing out any excess water.
5. Place the cucumbers in a large bowl and add the red bell pepper and chopped scallion. Drizzle the dressing over the salad. Toss, cover and chill for at least 2 hours before serving, (preferably longer). Toss the salad in the dressing again before serving.

Pizza Pasta Casserole

 

Ingredients:

• 1 lb boxed pasta (Wagon wheels, Elbows, Penne, it all tastes the same!)
• 2 (12 ounce) cans pizza sauce
• 2 cups shredded mozzarella cheese
• 1 lb pepperoni, cubed (optional)
• 1 lb ground beef (optional) or 1 lb turkey (optional)
• 1 lb sausage (optional)

Directions:

1. Preheat oven to 350 degrees
2. Cook pasta until done.
3. Prepare meats by browning your beef, turkey or sausage if you are using those.
4. Mix in 1 can of Pizza sauce; if it doesn't look like enough to you, put in the second can.
5. Fold in Meats if you are using them.
6. Top with 2 cups Shredded Mozzerella.
7. Place any other Pizza toppings you like on top of the cheese.
8. Bake for 30 minutes until cheese is melted and bubbly.
   NOTE: I have found that with this recipe it works best to fold the meats in with the pasta and sauce, and to place vegetables like Black Olives, Onions, Peppers etc. on top of the cheese.