30 Minute Skillet Chicken and Spinach Parmesan

Ingredients

• 6-8 small chicken cutlets or breast filets (1.5-2 lbs)
• salt and pepper
• 1 cup panko bread crumbs
• 1/4 cup grated parmesan cheese
• 4 Tbls extra virgin olive oil
• 1 1/2 cups Ragú® Old World Style® Traditional Sauce
• 2 cup chopped baby spinach
• 1 cup grated mozzarella

Instructions

1. Season chicken with salt and pepper.
2. Combine panko and parmesan cheese in a small bowl.
3. Coat the chicken with the bread crumb mixture pressing gently to adhere.
4. Heat 2-3 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
5. Add the cutlets (do in batches to avoid crowding) and cook 3-4 minutes on each side until golden brown and cooked through. (Wipe skillet before repeating with remaining chicken pieces.)
6. Remove chicken from skillet and pour half of the pasta sauce onto the bottom of the skillet.
7. Gently lay the chicken on top.
8. Top each piece of chicken with a couple tablespoons of sauce, 1/4 cup chopped spinach, and two tablespoons of mozzarella. Just spoon and sprinkle till it looks right :)
9. Place in broiler for 2-4 minutes until cheese just begins to turn golden brown.
10. Serve immediately.

Stuffed Jalapenos

        mixture. Cook for 20 minutes until tops are golden brown (cook on a large baking pan).

Biscuits and Gravy Breakfast Casserole

Ingredients:

10 oz tube of buttermilk biscuit dough

6 eggs

1 pkg powdered gravy pouch

1 lb sausage, any flavor

1 c cheese, shredded

1/2 c milk

salt and pepper, to taste

Preheat oven to 350. Take a 13x9-in pan and spray with cooking spray (or smear with butter). Cut biscuit dough into 1" pieces, and line the bottom of the pan.

Brown the sausage & drain.

Scatter the browned sausage over the biscuit pieces, then top with shredded cheese.

Whisk eggs and milk with a pinch of salt and pepper, then pour over the pan.

Make gravy according to instructions, and pour over the pan. Bake for 30-45 minutes, depending how hot your oven runs.

Cut and serve. It's delicious warm right out of the oven!

CREAM CHEESE CHICKEN ENCHILADAS

Ingredients:

5 oz. reduced fat cream cheese, softened

1/4 cup light sour cream

10 oz. can of enchilada sauce

1 cup shredded cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)

4 oz. can diced green chiles

1/2 tsp chili powder

1/4 tsp cumin

Salt and pepper

4 scallions, thinly sliced

8 (8-inch) whole wheat tortillas

Directions:

1.Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.

2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.

3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

4.Spread about half of the remaining enchilada sauce in the bottom of the baking dish.

5.Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.