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Parmesan-Crusted Chicken with Watercress Salad

1 T whole grain mustard
1 egg white
1 c whole wheat bread crumbs
1/3 c grated Parmesan cheese
1 tsp lemon zest
4 chicken breasts (pound to 1/2 thickness)
1/4 chopped basil
1 T balsamic vinegar
2 tsp olive oil
1/8 tsp salt
2 bunches watercress, arugula or mixture of both
3 c grape tomatoes, quartered
1/2 red onion sliced

Preheat broiler. Combine mustard and egg white in shallow bowl. Combine bread crumbs, cheese and lemon zest in another bowl. Coat chicken with mustard mixture and then dip into bread crumb mixture, pressing to coat thoroughly with crumbs. Place on prepared rack. Broil 10 minutes, turning once or until chicken is golden brown and thermometer inserted into thickest portion registers 160 F and juices run clear. Whisk basil, vinegar, oil and salt in medium bowl. Add watercress, tomatoes and onion, and toss to coat well. Divide salad evenly among 4 plates and top each with 1 sliced chicken breast. Garnish with shaved Parmesan, if desired.

Crock Pot Hawaiian BBQ Chicken

4-6 Boneless Chicken Breasts
1 Bottle Archer Farms Hawaiian Style BBQ Sauce
1 20oz can Pineapple Chunks, drained

Place chicken breasts in the crock pot, cover with sauce. Empty can of drained pineapple chunks on top. Cook on high for 2-3 hours or low for 406 hours. Shred chicken while still the crock pot so the chicken will be well coated with sauce. Serve over rice and Enjoy!!

I actually didn't have any Archer Farms BBQ sauce because it's at Target and I don't live by a Target so I bought Famous Daves Sweet and Sassy and McCormick's Hawaiian Marinade and used the entire bottle of Famous Daves and 1/2 the bottle of McCormick's and it was AWESOME!!!

Mac N Cheese Casserole

I came across a recipe like this but it called for spam so I improvised and it was very fast and easy and pretty good.  I think it might be pretty good with chicken too. 

1 box of mac & cheese
1 lb hamburger
1 onion, chopped
1-2 bell peppers, chopped
1 can cream of mushroom soup

prepare mac & cheese as directed.  brown hamburger, onions and peppers.  drain grease.  add soup.  add mac & cheese and mix together.  Place in a greased casserole dish and bake for 30 minutes at 350 degrees. 

Sloppy Cups

Sloppy Joe Sauce (see recipe here)
2 cans refrigerated bisquit dough
shredded cheddar cheese

Open biscuit dough and press individual biscuits into a greased muffin tin forming a "cup". Place a scoop of beef mixture into the center of each biscuit cup and bake at 350-degrees for about 15-20 minutes (take them out when the edges are a deep, golden brown). Immediately top with cheese, then serve!   We also topped with extra sloppy joe sauce. 

Dr. Pepper Baked Pasta

make sure you check the notes I added at the bottom before you make this. 


2 lbs hamb.
1 cup chopped onion
1/2 tsp garlic powder
1/2 tsp italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 tsp chili powder
1 (12 oz) can Dr. Pepper
2 (8 oz) cans tomato sauce
2 Tbsp worcestershire sauce
1 pkg pasta
1 1/2 c shredded mozzarella cheese

Brown hamb.  Add onion and seasonings.  Cook about 5 minutes.  Add Dr. Pepper, tomato sauce and worcestershire sauce.  cook for another 5 minutes.  Stir in cooked and drained pasta.  Stir in cheese.  Pour 1/2 mixture in a greased casserole dish.  Bake at 350 degrees for 20 minutes.  Pour remaining mixture into a foil casserole pan and cover tightly with foil.  Date, label and place in freezer to fix for another day.

(Notes: I didn't add onions to my hamburger.  I actually sliced up the onions and cooked them seperately in butter and brown sugar and put them on top of the pasta--it was very yummy!! I also used colby jack cheese and it was very good too!!)

Dr. Pepper Ribs

Ingredients:

For the rub:
1/4 cup of salt
1/4 cup of black pepper
1/4 cup of brown sugar
4 teaspoons of mustard powder
1/2 teaspoon of cayenne
2 teaspoons of chipotle powder
1/2 teaspoon of allspice

For the glaze:
2 cups of Dr Pepper
1 cup of ketchup
1/2 cup of mustard
1/4 cup of apple cider vinegar
2 tablespoons of molasses
2-4 teaspoons of chipotle powder

Two racks of St Louis ribs
1/4 cup of Dr Pepper

Coat the ribs with the rub, wrap in plastic and place in the refrigerator for at least four hours.

Heat the oven to 300 degrees and bring the ribs to room temperature.

In a foil-lined large baking or roasting pan, arrange the ribs with the meat side up, pour in 1/4 cup of Dr Pepper, cover pan tightly with foil and place in the oven.

Meanwhile, place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.

After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks. Place back in the oven, meat side up and cook uncovered for 30 minutes.

After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness.

At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes.

Divide and serve!
Notes: You can use my chipotle ketchup instead of regular ketchup for the glaze and I used Dublin Dr Pepper, but you can use regular Dr Pepper, just don't use diet!