Chicken Parmigiana

This recipe makes 3 meals, 4 servings each!!

6lbs. Boneless Skinless Chicken Breasts, trimmed and flattened to even thickness
1C. Flour
4 eggs, lightly beaten
2C. Dry Bread Crumbs
1/2 C Parmesan Cheese, grated
Italian Seasoning, to taste
Handful Fresh Parsley, chopped
6C. Marinara Sauce of choice
12 Slices Mozzerella Cheese

Lay out 3 shallow dishes. Put flour in one, eggs in one, and breadcrumbs-Italian seasoning-Parmesan cheese and Parsley in the other. Once chicken is trimmed and flattened dunk in flour, then egg, then breadcrumb mixture. Set on baking sheet. Repeat with all 12 chicken breasts, set aside any not being used tonight.  Coat skillet with veggie oil and fry each side of chicken until breading is crisp and lightly browned. transfer to oven and bake @ 375 until no longer pink. Top each chicken with a scoop pf marinara and slice of cheese. Bake to warm sauce and melt cheese. Serve on top of pasta
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FREEZABLE: Wrap each chicken breast in saran wrap(or you can flash freeze them- by freezing them on a cookie sheet for an hour before bagging them -and bag them in the kit without saran wrap). In a large baggie make a kit that fits your family. I put 2 cups sauce in a baggie, wrap 4 slices mozzerella cheese in saran wrap and then fill a large baggie with one bag of sauce, one package of cheese slices, and 4 individually wrapped breaded chicken breasts (still raw) When you are ready to use this meal again, set it out in the fridge to defrost overnight and cook according to recipe directions:)

Stir Fry

 Chopped Veggies

I use:

Broccoli

Cauliflower

Bell Peppers (2 colors)

Snap Peas

Zucchini

Cabbage

Onion

Carrots

1 can sliced Water Chestnuts

Half a bottle Panda Express Orange Sauce

Rice (I use white but brown is fine)

2-3 Chicken Breast, cubed

Cook cubed chicken in skillet over medium heat until no longer pink. Poor a little orange sauce over chicken and saute for a min. or two. Set chicken aside. In same skillet combine all chopped veggies and saute until tender crisp. While veggies are cooking, cook rice according to box directions. Add water chestnuts to veggies. Poor enough orange sauce over veggies and water chestnuts to coat and cook a few minutes longer. Replace chicken and stir to combine. Pile rice on the center of a plate and scoop stir fry on top, drizzle with a little more orange sauce. Enjoy:)

FREEZABLE: Chop double the veggies and put half in a freezer baggie. Chop double the chicken and put half (still raw) in a second freezer baggie. In a smaller third freezer baggie empty the remaining  Orange Sauce.  In one last baggie store entire kit together and freeze for another night:)Once veggies have been frozen they don't cook to tender crisp, so they will be a little softer but still delish:)

Fajitas

Chicken Tenders, sliced in strips

Baja Fajita Butter

White Onion, sliced

Red Onion, sliced

Red Bell Pepper, sliced

Yellow Bell Pepper, sliced

Green Bell Pepper, sliced

Tortillas

Sour Cream- if desired

Salsa- if desired

Guacamole- if desired

Cheese- if desired

Plop as much fajita butter as you want in a skillet. Add chicken and cook until no longer pink. Remove from skillet. Add another chunk of fajita butter to skillet if needed and add veggies (look for a  pre-sliced pack at the store...you'll find you only need ¼ to ½ of each to make PLENTY of fajitas) Saute veggies until tender. Place chicken and veggies in a warmed tortilla shell. Add desired toppings. Enjoy:)

If you cant find Chef Shammy Baja Fajita Butter at your store...make you own:) Mix your favorite fajita seasonings with a stick of butter. Store in an airtight container in the refrigerator!

FREEZABLE: if you didn't find a pre-cut pack of veggies in your store, cut all the veggies and make your own pre-cut pack for next time. Fill one baggie with cut veggies and a second baggie with cut chicken strips. Place both baggies in a larger baggie and freeze as a "kit" If you want to add the flavored butter in a little baggie in your kit you certainly can:) Note: frozen onions and peppers are still very good but know that they will not be as crisp. If they seem watery, saute them in a skillet to burn off the excess liquid before adding the butter.

Turkey Joes

Shown with "Broccoli Slaw"

1lb. Ground Turkey

1 small Onion,chopped

½ C. Celery, chopped

¼ C. Green Bell Pepper, chopped

1 Can (10oz) Tomato Soup

½ C .Ketchup

1 Tbsp. Brown Sugar

1 Tbsp. Mustard

¼ Tsp. Pepper

Buns of choice

Brown Turkey until no longer pink. Add onion, green pepper, and celery and cook over medium heat until veggies are tender. Stir in soup, ketchup, mustard, brown sugar, and pepper. Mix all ingredients together and transfer to crockpot. Cook on low for 4 hours.

This recipe can be mostly made and frozen. Just chop double the veggies and place half in a freezer baggie.  Mix an extra batch of the soup, ketchup, brown sugar, mustard, and pepper and pour it into a separate freezer baggie. In a larger freezer baggie place 1lb. ground turkey, bag of chopped veggies, bag of soup mixture. Freeze!  Next time you want Turkey Joes for dinner pull out the "kit" toss it in a skillet and dump it in the crock pot. You just saved the extra veggies form going bad and a lot of time:)