Parmesan Chicken Bake

6 chicken breasts
1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder

1.  Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan.  Lay the chicken inside the pan.
2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.)  Sprinkle on a bit more fresh parmesan over all the chicken.
3.  Bake uncovered for 45 minutes.  This dish is even better the next day, so just reheat in the microwave!

Honey Dijon Chicken

1/2 cup Dijon mustard
1/2 cup honey
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cut and cooked
2 TBL sliced green onions

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour  into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. 

Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika, top with bacon then cheeses and green onions. 
Cook over low heat, covered for 15-20 minutes until juices run clear.

Creative Crepes (Chase's Recipe)

1 cup flour
1 1/2 cup milk
2 eggs
2 T sugar
1 T oil
1/8 tsp salt

Mix all together and cook on a heated skillet.  Top with powdered sugar, bananas, whip cream, etc.

Slow Cooker Buffalo Chicken

Ingredients

• 3 large frozen Boneless, Skinless Chicken Breasts
• 1 (12 oz) bottle Buffalo Wing Sauce
• 1 packet Ranch Dip Mix
• 2 tablespoons Butter

Instructions

1. Put frozen chicken in slow cooker, pour buffalo wing sauce over chicken, sprinkle ranch dip mix on top, add butter.
2. Cook on low for 9 hours.
3. Use spaghetti spoon or fork to stir chicken, it should fall apart and shred with very little effort.
4. Serve on hoagies or fresh bread with a side of ranch.

Can also be used for burritos, enchiladas, salads, etc...

Crockpot Turkey Breast

1 (5-6 pound) turkey breast

1/2 C orange juice

1 (14 ounce) can whole cranberry sauce

1 (1 ounce) package Lipton Onion Soup Mix

salt and pepper

Put bird in the crockpot and cover with a mixture of the juice, cranberry sauce and soup mix.  Sprinkle salt and pepper on top.  Cover and cook on low for 8-9 hours or until a meat thermometer reads 180*.

Chicken Tikka Masala

3 chicken breasts cut into 1 inch cubes

(Marinade)

1 cup plain yogurt

2 T lemon juice

2 Tsp cumin

2 Tsp red pepper

2 tsp black pepper

1 tsp cinnamon

1 tsp salt

1 tsp ground ginger

(sauce)

1/4 cup cilantro

1 T butter

2 garlic cloves minced

1/2 jalepeno minced (if you like it more spicy do more)

2 tsp ground coriander

1 tsp cumin

1 tsp paprika

1 tsp garam masala

1/2 tsp salt

8 oz. tomato sauce

1 cup heavy whipping cream

Directions:

Put the chicken in a large ziploc bag and add all of the marinade ingredients. Put in fridge for 2 hours, then discard marinade

Cook chicken until no longer pink.

For the sauce, melt the butter and add garlic and jalapeno and cook for 1 minute. Add coriander, cumin, paprika, garam masala and salt. Stir in tomato sauce and simmer for 15 min.

Stir in the cream: 1 cup for hot-medium, 2 cups for medium mild. Serve with white rice garnished with cilantro.

Snow Cocoa

2 cups whipping cream
6 cups milk
1 tsp vanilla extract
12 oz white chocolate chips

Put all together in crock pot and cook on low for 2-3 hours.

Baked Ravioli

• 1 bag (25 Oz. Bag) Frozen Ravioli
• 1 jar (26 Oz. Jar) Marinara Sauce
• 2 cups Shredded Mozzarella Cheese
• Parmesan Cheese, For Sprinkling

Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.

Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.