This recipe is so simple, quick and delicious! It's a true winner for the whole family and perfect for weeknight dinners!

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
 
Sauce:
1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter

Cut each chicken breast into 3 large chunks.
In a small food processor grind up the ritz crackers.
Pour the milk, cheese and cracker crumbs into 3 separate small pans.
Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
Dip each piece of chicken into the milk then the cheese.
Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it.
Press the cheesy chicken into the cracker crumbs and press it in.
By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
Sprinkle the dried parsley over the chicken.
Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk.
Stir it over medium high heat until the sauce is nice and hot.
Serve over the chicken and enjoy!

 This is a quick favorite that is so easy to whip up for dinner! A sure winner for everybody!

4 Tbsp oil
1 lb Lean Ground Beef
1/4 cup Bread Crumbs (I like the seasoned ones best!)
1/4 all-purpose flour
1 tsp Worcestershire*
1/2 tsp Garlic Powder*          (I usually don't measure the seasonings, I just put a healthy sprinkle in!)
1/2 tsp Onion Powder*
salt and pepper to taste*
1 egg
2 Tbsp milk
small can of mushrooms (optional)
1/2 medium sized onion
2 packs of brown gravy mix (I like using the mushroom gravy)

Heat the oil in a medium skillet, but don't let it get too hot!
In medium bowl, mix together the ground beef, bread crumbs, Worcestershire sauce, half the garlic powder, half onion powder, salt and pepper.( I usually don't measure the seasonings, I just put a good sprinkle in).
In small bowl, mix together flour and more of the dry seasonings.
In another small bowl, beat the egg. milk and another sprinkle of all the seasonings.
Pat the burger meat into evenly sized patties, I usually get 3 or 4, and you can always add a few more bread crumbs to stretch it a little more!
Quickly dip the patties into the egg mixture and then lightly coat them in the flour mixture.
Fry in the hot oil until golden brown and cooked in the middle.
Drain the patties on newspaper when done.
After the patties are done, I like to add some sliced onion and a can of mushrooms to the oil and sautee until the onions are done.
Remove onions and mushrooms from pan.
Drain all the oil, leaving just a few drippings in the pan.
Add the required water for the gravy mixes to pan and blend in the gravy mix until smooth.
Let simmer for a few minutes until it starts to thicken.
Add the onions and mushrooms and stir.
Then add the patties to the gravy mix and spoon gravy on top until they're well doused.
Let simmer for about 5-10 minutes and then serve!

This is a simple dish that every grandma somehow knows how to make! It's super simple and awesome for leftover chicken!

3cups cooked chicken, chopped
2 cans  cream of chicken soup
2 cups shredded Cheddar cheese
3 cups Panko bread crumbs or dry stuffing mix
6 tablespoons butter or margarine, melted

Heat oven to 350.
Place chicken in bottom of ungreased 13 x 9-inch baking dish.
Spoon soup evenly over chicken and top with shredded cheese.
In medium bowl stir together melted butter and breadcrumbs.
Sprinkle over baking dish.
​Bake 35 to 40 minutes or until bubbly.

 This is a super easy dish that's perfect for a worry-free weeknight dinner! It's a hit with my whole family, even the picky ones!

4 boneless skinless chicken breasts
1 can evaporated milk
½ C. flour
1½ tsp. salt
⅛ tsp. pepper
½ C. butter
1 can Cream of Chicken soup
¼ C. water

Dip each chicken piece in a bowl filled with about ⅛ of your evaporated milk.
Coat well and then roll it in the flour seasoned with salt and pepper.
Melt butter in 9x13 pan and cook the chicken in the melted butter for 1 hour at 350.
Mix together water, can of soup, and the rest of your evaporated milk.
After chicken has been baking for 1 hour, turn chicken and pour soup mixture on top.
​Bake for 30 more minutes until golden brown. 

 Believe it or not, the famous Fischer and Weiser company was born and raised in my same tiny hometown- Fredericksburg, TX. I drive by the factory quite a few times a week and I grew up on their preserves, jellies and various sauces. This is one of my favorite recipes to make with their Raspberry Chipotle Sauce, which is so versatile with different recipes!

 4 chicken breast boneless, skinless
½ cup panko
2 Tbsp butter
1 cup heavy whipping cream
1 cup chipotle sauce
½ cup chicken broth
salt and pepper to taste

Preheat oven to 350 degrees.
Sprinkle chicken breasts with salt and pepper and dip in panko crumbs.
Set aside.
Melt butter in pan and add chicken.
Cook until lightly browned.
Move chicken to a baking dish.
In a bowl, mix whipping cream, chipotle sauce and chicken brother together.
Pour over chicken in baking dish.
Bake at 350 for 45 minutes, and then lower your temp to 200 and bake for an hour and a half.
Serve and enjoy.

 Cooking this chicken at a higher temperature adds a nice crunch to the outer layer while leaving the inside tender and juicy!

4 boneless skinless chicken breasts
1 tablespoon olive oil
4 garlic cloves, minced
2 tablespoons brown sugar
½ tablespoon soy sauce
½ teaspoon chili flakes

Preheat oven to 450°F
Cook garlic with the oil on medium heat until softened and fragrant (do not brown).
Remove from heat and add in brown sugar, soy sauce and chili flakes.
Put chicken breasts on a foil lined pan and top with the garlic brown sugar mixture.
Bake uncovered for 18-22 minutes, or until juices run clear.

  This is a recipe that I came up with by taking ideas from several other recipes. It also works great for fish as well!


1 cup panko crumbs
4 cups hard pretzels, coarsely crushed
1/2 cup neutral tasting olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup water
salt and pepper
1/2 cup all-purpose flour
4 - 5 pork chops, boneless or bone-in

Preheat the oven to 400° F.
Lightly grease with oil a large, non-stick baking sheet or roasting pan. 
Mix with the panko crumbs and crushed pretzel bits in a bowl.
Add the oil, mustard, honey and water to a bowl and mix until smooth.
Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
Season the chops with salt and pepper.
Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish (add more as needed).
Working one at a time, dredge the pork chops in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed.
Place on greased baking sheet.
Bake 16 - 25 minutes depending on their thickness/size or until cooked through.
Let the pork chops sit 5 minutes before serving with the remaining honey mustard dressing

 After having this dish in a local restaurant a few years ago, I became obsessed with copycatting the recipe. This is the closest I can get, and it's so incredibly delicious!


Chicken:
1 + ½ cups pecans
⅓ cup mayonnaise
1 tablespoon dijon mustard
coarse salt and fresh black pepper
4 boneless, skinless chicken breasts

Dipping Sauce:
¼ cup maple syrup
3 tablespoons Dijon mustard
1 teaspoon rice or white vinegar
2 tablespoons mayonnaise

Preheat oven to 400 degrees F.
Grease a large baking sheet with sides or a 9 x 13-inch baking pan.
In the bowl of a food processor pulse the pecans until finely chopped or place them in a ziploc bag, set them on a flat surface, cover with a kitchen towel and pound into crumbs with a meat mallet.
Pour them into a wide, shallow bowl.
In a small bowl whisk the mayo and mustard together.
Season the chicken with salt and pepper.
Using a spoon or pastry brush coat the tops and sides of the chicken with the mayo mixture.
Dredge in the pecans, patting them on to help them stick.
Place on the baking sheet pecan side up.
Bake 25 minutes or until cooked through.If the pecans start to get too dark cover the pan with foil.
Meanwhile whisk the maple syrup, mustard, vinegar and mayonnaise together until well combined. Add a couple dashes of salt and pepper. Refrigerate.
Let the chicken sit 5 minutes before serving.
Drizzle the sauce over it or serve on the side for dunking.

  This is a recipe that my mom made countless times for us growing up. It was one of my absolute favorites and I'd always love to help her make them!

1 + 1/2 pounds chicken cutlets 
salt, pepper and garlic powder
3/4 cup panko crumbs 
3/4 cup seasoned bread crumbs
2 eggs
1/2 cup all-purpose flour
2 rounded tablespoons Dijon mustard
1/3 cup chicken broth (I just use water and 1/2 a buillon)
1/2 cup heavy cream
4 ounces thinly sliced deli ham
4 ounces sliced Swiss cheese
oil
toothpicks

Pre-heat oven to 400.
Heat a large skillet with about 1/2 inch of oil.
In a large bowl, mix the panko and bread crumbs together.
In another bowl beat the eggs with a tablespoon of water.
Put the flour in another bowl and season with salt, pepper and garlic powder.
Pound the chicken flat with a meat tenderizer hammer (but don't tear it up!!)
Season the chicken with salt,pepper and garlic powder on each side.
Place a slice of ham and a slice of cheese in the middle of each and then roll up.
Secure with toothpicks, making sure to tuck the ends where the cheese won't bubble out.
Coat each chicken piece with flour, dust excess off then dip in the egg allow excess to drip off then coat with the crumbs patting them on with your hand if needed.
Place in pan and fry each side until a nice golden brown.
Place on a baking sheet and bake for about 10-15 minutes to finish up cooking.
*If you're happy with them straight outta the frying pan, you can skip the baking!!*

For the Sauce:
Whisk the mustard and chicken broth together in small skillet over medium - high heat.
Bring it to a simmer and cook 1 minute stirring often.
Slowly whisk in heavy cream and bring back to a simmer.
Simmer until thickened, stirring often about 3 minutes.

 This is a super easy pasta dish that even my picky six year old loves!

1 pound of penne pasta
6 strips of bacon, diced
2 tbsp all-purpose flour
1 packet ofranch seasoning mix
2 cups milk
1 tbsp butter
Salt and pepper
2 boneless skinless chicken breasts (cut into pieces)
1 cup shredded cheddar cheese
Start by cooking your pasta, draining it, and setting it aside.
While you are making your noodles; cook your bacon on a skillet, drain the grease but keep 1 tablespoon of bacon drippings in the pan.
Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook until no longer pink/browned).
Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk.
Stir until it is bubbly and thick.
Add the cheese and half of your diced bacon pieces to the pan; stir until melted.
Combine the sauce and pasta noodles together – add salt and pepper to taste.
Top off the dish with the extra bacon pieces and ENJOY!