Chicken dipped in Mayo

Parmesan Crusted Chicken

Made: May 1, 2014

Ingredients
- 1/2 cup Mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 boneless, skinless chicken breast halves
- 4 tsp. Italian seasoned dry bread crumbs

Directions
- Preheat oven to 425 F
- Combine Hellmann's with cheese in medium bowl
- Arrange chicken on baking sheet
- Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs
- Bake until chicken is thoroughly cooked, about 20 minutes

Needed something quick and easy for dinner tonight. I used chicken tenderloins. I served this with mashed potatoes and corn on the cob.

(Recipe used: hellmanns.com)

Pizza with noodles

Pizza Spaghetti Casserole

Made: March 30, 2014

Ingredients
- 1 pound ground beef
- 1 box (16 oz) uncooked Spaghetti noodles
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 cup milk
- 1 egg
- 2 ounces sliced pepperoni
- 1 jar (26 oz) pasta sauce
- 1 can (16 oz) diced Italian style tomatoes
- 1/2 cup grated Parmesan cheese
- 1 package (8 oz) shredded Italian cheese blend
- Any other pizza toppings you like (optional)

Directions
- Preheat oven to 350F
- Boil water and salt for Spaghetti noodles according to directions on package
- Meanwhile, brown meat until no longer pink, drain
- Once noodles are cooked, drain and put in a casserole dish
- Whisk together egg and milk, pour over noodles
- Combime pasta sauce, tomatoes, garlic powder and oregano
- Pour ontop of noodles
- Top with meat
- Top with cheese
- Top with pepperoni and other pizza toppings
- Bake for 30 minutes

I thought I had bought some extra pepperoni for this recipe, but I did not. So my version is without the pizza toppings. But overall, this had a great flavor.

(Recipe used: found via facebook)

Cheesy Tex Rice

Tex-mex Beef & Rice Casserole

Made: February 3, 2014

Ingredients
- 1 pound extra-lean ground beef
- 1 14 ounce can fire-roasted diced tomatoes, undrained
- 1 11 ounce can corn with red and green bell peppers, undrained
- 1/2 cup chopped onions
- 1 10 ounce tub PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 3 cups cooked long-grain white rice
- 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
- 1 cup crushed tortilla chips
- 3 tablespoons chopped fresh cilantro

Directions
- Heat oven to 350 F
- Brown meat in large nonstick skillet; drain
- Return to skillet
- Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well
- Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish
- Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover
- Bake 30 min. or until heated through
- Top with crushed chips and cilantro

I had to improvise, as the store didn't have the Santa Fe Cooking Creme, so I used onion and chive. I think it came out good, very tasty. My rice still stuck to the bottom of my dish, but that's rice for you! I didn't use cilantro though, it's not a welcomed flavor in the house.

(Recipe used: Recipe.com)

Semi-Mexican Chicken

Chicken Taco Casserole

Made: January 30, 2014

Ingredients
- Nonstick cooking spray
- 12 ounces chicken breast strips for stir-frying
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 2 teaspoons canola oil
- 1 medium onion, halved and thinly sliced
- 1 medium red or green sweet pepper, seeded and chopped
- 1 10 - ounce package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups purchased salsa
- 4 6 - inches corn tortillas, coarsely torn
- 3 ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup)
- 1/2 cup cherry tomatoes, chopped (optional)
- 1/2 of an avocado, pitted, peeled, and chopped (optional)
- Fresh cilantro leaves (optional)

Directions
- Preheat oven to 350 F
- Coat an unheated large nonstick skillet with cooking spray
- Preheat skillet over medium-high heat
- In a medium bowl, toss together chicken, garlic, and chili powder
- Add to hot skillet
- Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently
- Remove chicken from skillet; set aside
- Pour oil into hot skillet
- Add onion and sweet pepper
- Cook over medium heat about 5 minutes or until tender, stirring occasionally
- Stir in spinach
- Coat a 2-quart square baking dish with cooking spray
- Spread about 1/2 cup of the salsa into the bottom of the baking dish
- Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture
- Pour half of the remaining salsa over the vegetables and top with half of the cheese
- Repeat layers once, except do not top with the remaining cheese
- Bake, covered, for 30 to 35 minutes or until heated through
- Sprinkle with the remaining cheese
- Let stand for 5 minutes before serving
- If desired, garnish with cherry tomatoes, chopped avocado, and/or fresh cilantro

I didn't use avocado or cilantro, but I used the tomatoes and sour cream to use as toppers. I also used onion powder and onion flakes instead of onions. I think it came out very flavorful and I plan on making this sometime again.

(Recipe used: diabeticliving.com)

Ham in the slow-cooker

Honey-dijon ham

Made: December 25, 2013

Ingredients
- 1 bone-in cooked man (5lb)
- 1/3 cup apple juice
- 1/4 packed brown sugar
- 1 tablespoon honey
- 1 tablespoon dijon mustard

Directions
- In 4-6 quart slow cooker, place ham
- Add apple juice
- In small bowl, mix the brown sugar, honey and mustard
- Spread mixture over ham
- Clover, cook on low heat 6-8 hours
- Remove ham from slow cooker
- Cut ham & serve

I used a 3 pound, boneless ham to fit into our small slow-cooker. (and because we don't have too many people eating ham at Christmas). I used a combined tablespoon of mustard and dijon since the kind we had on hand was a little too zesty for my liking. We also cooked it for about 6 hours and it seemed to come out juicy and flavorful

(Recipe used: Pillsbury Christmas 2010)

Casserole, crab style

Maryland Crab Casserole

Made: December 25, 2013

Ingredients
- 1 pound crabmeat, well-picked
- 3 eggs, beaten
- 1 tablespoon chopped fresh parsley
- 5 tablespoons butter or margarine, melted and divided
- 1 teaspoon salt
- Dash pepper
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon prepared mustard
- 1 cup evaporated milk
- 1 tablespoon finely chopped green bell pepper
- 1/2 cup soft bread crumbs

Directions
- Grease bottom and sides of a 2-qt. baking dish
- Combine crabmeat, eggs, parsley, 3 tablespoon butter, salt, pepper, Worcestershire sauce, mustard, milk and green pepper
- Gently pat into dish
- Combine bread crumbs with remaining butter; sprinkle on top
- Bake at 350 F for 20 minutes or until set

I added in some old bay seasoning to the top topping. I also doubled the recipe to fill a 3qt dish, but I used 1 can of evaporated milk (which was 1 1/2 cups) which seemed to fit perfectly in the dish. I also omitted the green peppers for my Granny. But 1 tablespoon wasn't much to worry over anyway.

(Recipe used: recipelion.com)

Healthy smoothie

Orange-Banana Smoothie

Made: November 8, 2013

Ingredients
- 1 cup orange juice
- 1 small, ripe banana
- 1/4 cup instant non-fat milk powder
- 1/3 cup ice cubes
- 1/4 cup club soda

Directions
- In blender, process orange juice, banana, milk powder and ice cubes until mixture is thick and ice cubes are crushed
- Add club soda, stir and serve immediately

At work, I joined an 8-week program called "Lose and Win" where we learn about making healthier choices and creating a healthier lifestyle for the longrun. For this week, my group was picked to pick a recipe to make. So I got the smoothie. We had to post the nutrition facts as we're learning how to count calories and balance our energy levels. So this makes 2 servings of 130 calories each. But it tasted pretty good, although the banana really packs a flavor punch.

(Recipe used: unitedheathcare.com)

Mock Chicken Alfredo

Chicken Broccoli Alfredo

Made: November 5, 2013

Ingredients
- 1/2 package of linguine noodles
- 1 cup fresh or frozen broccoli florets
- 2 tablespoons butter
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2 inch pieces
- 1 can Condensed Cream of Mushroom Soup
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper

Directions
- Prepare linguine according to package directions in 3 quart saucepan
- Add broccoli during the last 4 minutes of cooking time
- Drain the linguine mixture well in a colander
- Heat the butter in a large skillet over medium-high heat
- Add chicken and cook until well browned and cooked through, stirring often
- Stir soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally
- Serve with additional Parmesan cheese (optional)

I made things slightly different depending on what I had in my pantry. I used cheddar and mozzerella cheese since my Parmesan cheese went bad (oops) but it seemed to have the same taste and mixed/melted nicely. As you can see, I also used Bowtie pasta. I think this came out with a ton of flavor and it was super quick dinner. Boil, cook and mix and poof, you have dinner.

(Recipe used: Campbells.com)

Amish Apples

Apple Crisp

Made: November 3, 2013

Ingredients:
Filling
- 3/4 cup sugar
- 1/8 teaspoon salt
- 2 cups sliced & peeled apples (mix of courtland and golden delicious)
- 1 tablespoon flour
- 1/2 teaspoon cinnamon

Topping
- 1/2 cup oatmeal
- 1/2 cup flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 cup brown sugar
- 1/4 cup butter

Directions:
- Preheat oven to 350 F
- Sift together sugar, flour, salt and cinnamon and combine with sliced apples
- Mix well
- Place in a greased 9x9in pan
- Combine oatmeal, flour, baking soda, baking powder and brown sugar
- Add in butter and mix together until it crumbles
- Put on top of apple mixture
- Bake for 35-40 minutes

For the apples, I used Red Delicious and Granny Smith, since they happened to be on sale. (Trying to be frugal) I also used a 9in pie pan.

First attempt, I sliced the apples and didn't melt the butter. I liked it, but I felt like it wanted to be more of an apple pie. Second attempt, I cut the apples into small pieces. And for the crumbles, I melted butter and then added all the dry ingredients to that. I think it was easier to eat (especially when you use a crappy plastic fork at work!)

My second attempt

Both ways tasted super delicious and had just enough sweetness with the tart. I didn't peel the apples on either attempt, but I think it adds to the flavor.

(Recipe used: theliterarfairy.com - tweaked from Amish Recipe)

Individual potpies

Mini Chicken Pot Pies

Made: October 27, 2013

Ingredients
- 1 1/2 cups cubed cooked chicken
- 1 can Condensed Cream of Chicken Soup
- 8 oz package frozen mixed vegetables; thawed
- 1 (10 piece) refrigerated biscuits
- 1/2 cup shredded cheddar cheese
- Flour

Directions
- Heat oven to 350 F
- Spray 10 muffin-pan cups with cooking spray
- Stir the chicken, soup and vegetables in a medium bowl
- Sprinkle flour on the work surface
- Roll or pat the biscuits to flatten slightly
- Press the buscuits into the bottoms and up the sides of the muffin-pan cups
- Spoon about 1/3 cup chicken mixture into each biscuit cup
- Lightly press the chicken mixture down so it's level
- Top each with shredded cheese
- Bake for 15 minutes or until the biscuts are golden brown and the cheese is melted
- Let the pot pies cool in the pan on a wire rack for 5 minutes

I was able to make 16 potpies overall. I had a little bit of trouble with getting the biscuits to fit in the pans evenly so I had some bunching and a couple spots of dough weren't 100% cooked through, but these came out super delish!

(Recipe used: Campbell's)

Chocolate-y Pumpkin-y Muffin-y, oh my!

Pumpkin Chip Muffins

Made: October 27, 2013

Ingredients:
- 4 eggs
- 2 cups sugar
- 1 15oz can solid-pack pumpkin
- 1 1/2 cups canola oil
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups (12oz) semi-sweet chocolate chips

Directions:
- Preheat oven to 400 F
- In a large bowl, beat eggs, sugar, pumpkin and oil until smooth
- Combine the flour, baking soda, baking powder, cinnamon and salt
- Gradually add the flour mixture to the pumpkin mixture, mixing well
- Fold in chocolate chips
- Fill greased or lined muffin pans 3/4 full
- Bake for 15-18 minutes or until a toothpick inserted neat the center comes out clean
- Cook in pan for 10 minutes before removing to wire rack

One of the few things I like about fall ... all the new pumpkin recipes come out! These are very yummy and mine came out super moist. These could be just as delish without the chocolate chips, but either way I'm pleased!

(Recipe used: Taste of Home)

Chicken with a glaze

Glazed Chicken Nuggets

Made: September 25, 2013

Ingredients
- 1/2 cup maple syrup
- 1/2 cup Dijon-style mustard
- 3 tablespoons molasses
- 3 tablespoons apple cider vinegar
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 pounds boneless, skinless chicken-breast hales, cut into 1-1/2 inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Directions
- Preheat oven to 375 F
- Line a baking sheet with foil and spray lightly with nonstick cooking spray
- Combine the maple syrup, mustard, molasses, vinegar, ketchup and Worcestershire sauce in a small bowl; mix well
- Pour the marinade into a zip-top bag, reserving 1/2 cup on the side
- Add the chicken to the marinade in the bag and seal
- Chill for 5 minutes
- Transfer the chicken to the baking sheet and sprinkle with the salt and pepper
- Discard marinate in the bag
- Bake the chicken for 10 minutes, then turn and brush with the reserved marinade
- Continue to bake until the chicken is cooked through, about 10 more minutes

 I made this pretty much to the tee, with a few adjustments. I ran out of Dijon mustard, so I added some yellow mustard to fill the 1/2 cup. I didn't use a full 1/2 cup of maple syrup (about 1/3) and I didn't have molasses, so I just left that out. I think the marinade was pretty good with how I made it. Not too sweet, but with the tang of the mustard. A really good contrast. I pared this with some "Chinese Style Rice" from Uncle Ben & some steamed green beans.

(recipe used: recipe my way)

No flour in these cookies

Flourless Peanut Butter Cookies

Made: September 6, 2013

Ingredients
- 1 cup natural peanut butter
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
- Coarse sea salt, for sprinkling

Directions
- Preheat the oven to 350 F and place the racks in the upper and lower third of the oven
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined
- Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets
- Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies
- Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking
- Transfer to racks to cool
- Repeat with the remaining dough

I used my bottom rack and only my bottom rack since I had a 2-layer cake in the oven and they were taking up the other two racks in the oven. But cooking these for 10 minutes, no rotating and being on the bottom, these turned out really yummy! I like making my cookies smaller in size (I roll them into a small ball in the palm of my hands) and let them bake down into cookies. I also didn't use any seasalt for sprinkling and I was rushed for time for the decorating of the crosshatch pattern, but these tasted just like other peanut butter cookies with flour, just with a more prominent pb flavor you yearn for!

(recipe used: foodnetwork.com)

Orange Chicken

Roasted Chicken with Smokey Orange Sauce

Made: August 11, 2013

Ingredients
- Cooking spray
- 8 (5-ounce) skinless chicken breast halves (with bone)
- Salt and ground black pepper
- 1 cup orange marmalade
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon liquid smoke

Directions
- Preheat oven to 400 F
- Coat a large roasting pan with cooking spray
- Season chicken all over with salt and black pepper
- Arrange chicken in prepared pan and set aside
- In a small bowl, combine orange marmalade, soy sauce and liquid smoke
- Mix until blended
- Pour mixture over chicken
- Roast 35 minutes, until chicken is cooked through
- Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use

I used boneless chicken thighs instead of breasts with the bone and I didn't have any liquid smoke; trying to make something with ingredients we already have. I cooked the thighs for 45 minutes instead of 35 to make sure they were cooked all the way through. But they came out nice and juicy and super tender. The sauce wasn't too orangey or bitter, so it was a nice balance.

(recipe used: foodnetwork.com)

Purple Cabbage

German Red Cabbage

Made: July 20, 2013

Ingredients
- 2 tablespoons butter
- 5 cups shredded red cabbage
- 1 cup sliced green apples
- 1/3 cup apple cider vinegar
- 3 tablespoons water
- 1/4 cup white sugar
- 2 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves

Directions
- Place butter, cabbage, apples, and sugar into a large pot
- Pour in the vinegar and water, and season with salt, pepper and clove
- Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the cabbage is tender for 1 1/2 - 2 hours

I used 1 apple (with the skin still on) and about 1/2 a head of cabbage. It's really sweet and juicy.

(Recipe used: allrecipes.com)

Asian Rice

Fried Rice

Made: July 14, 2013

Ingredients
- 3 cups cooked white rice
- 3 tablespoons sesame oil
- 1 cup frozen peas (thawed)
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 2 eggs, slightly beaten
- 1/4 cup soy sauce

Directions
- On medium high heat, heat the oil in a large skillet (or wok)
- Add the peas, onion and garlic
- Stir fry until tender
- Lower the heat to medium low and push the mixture off to one side
- Pour your eggs on the other side and stir fry until scrambled
- Add the rice and the soy sauce
- Blend together
- Stir fry until thoroughly heated

I thought 3 tablespoons was a lot of the sesame oil, but it complemented the soy sauce just right. I always have trouble with the eggs as they always run into whatever else I'm cooking in the pan, but overall it came out nice. I'll have to tweak it to see how I could get the rice drier and not so mushy though.

(Recipe used: found on facebook)

Cracker Chicken

Crispy Baked Chicken

Made: July 7, 2013

Ingredients 
Chicken/coating
- chicken tenders (8 pieces)
- 1 sleeve Ritz crackers
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups shredded cheddar cheese

Sauce
- 1 can cream of chicken soup
- 2 tablespoon sour cream
- 2 tablespoon butter

Directions
- Crush crackers
- Pour the milk, cheese and cracker crumbs into 3 separate bowls
- Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine
- Dip each piece of chicken into the milk and then cheese
- Press the cheese into the chicken with your fingers
- Then press the cheese coated chicken into the cracker crumbs and press it in
- 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 F for 35 minutes
- Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy
- In a medium sized sauce pan, combine the cream fo 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

Served with a pasta side & asparagus

I didn't have Rtiz crackers, so I used Townhouse butter crackers instead. I also put the parsley in the sauce instead of over top the chicken. Other than that, I followed the recipe to the point

(Recipe used: found on facebook)

Coffee and Chocolate

Deep-Dish Brownies

Made: May 26, 2013

Ingredients
Brownies
- 2 cups sugar
- 1 cup butter, melted
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt

Frosting
- 4 oz semisweet chocolate, chopped
- 1 tablespoon butter
- 1/4 cup water or coffee
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt

Directions
- Heat oven to 350 F
- Coat 8-inch square pan with cooking spray
- Whisk sugar, melted butter and 2 teaspoons vanilla in large bowl; whisk in eggs until blended
- Whisk flour, cocoa, baking powder and 3/4 teaspoon salt in medium bowl; slowly whisk into egg mixture until well-combined
- Spread in pan
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean but with some crumbs attached
- Cool completely on wire rack
- Meanwhile, melt chocolate, 1 tablespoon butter and water in small saucepan over low heat, stirring occasionally
- Pour into medium bowl; whisk in powdered sugar until smooth
- Whisk in 1/2 teaspoon vanilla and 1/8 teaspoon salt
- Refrigerate until frosting thickens slightly (about 25 minutes), stirring occasionally
- Spread over brownies; let stand until set

To melt the chocolate, I used a double broiler and I used coffee instead of water. I used a lot of powdered sugar and it seemed like it was still too watery. Even after an hour in the fridge, it still didn't seem like it wanted to set. I used it as a glaze and it's finally starting to set (about 3 hours later).

(recipe used: Cooking Club of America)

Taco spin-off

Beef Tostadas

Made: May 25, 2013

Ingredients
- 1-1/2 pounds boneless beef round steak
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup lime juice
- 3 garlic cloves, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1 large onion, chopped
- 1 tablespoon chili powder
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 12 packaged tostada or hard taco shells
- 3/4 cup fat-free refried beans
- 1-1/2 cups shredded iceberg lettuce
- 1 cup reduced-fat shredded Mexican-blend cheese
- 3/4 cup salsa

Directions
- Sprinkle steak with salt and pepper
- Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in a slow cooker
- Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours
- Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks
- Place shredded beef in a large bowl
- Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids
- Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine
- Cover; keep warm
- Warm tostada shells in oven according to package directions
- While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable
- Spread each tostada with 1 tablespoon refried beans
- Place 1/3 cup beef over beans and divide lettuce equally among tostadas
- Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa

I made mine slightly different ... I used ground beef instead of round steak. I browned the beef in a pan with the spices and I used lemon juice instead of lime juice. I also added in a touch of taco seasoning. I also used spinach instead of lettuce and I also used sour cream to add a touch of cool. Also makes a good salad

(recipe used: recipe.com)

Shells Green with Envy

Chicken and Spinach Stuffed Shells

Made: May 13, 2013

Ingredients
- 1 (12-ounce) box uncooked jumbo pasta shells
- 2 cups chopped cooked chicken
- 2 cups fresh chopped spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15oz) container ricotta cheese
- 1 (8oz) packages cream cheese, softened
- 1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
- 1 large egg, lightly beaten
- 1 tablespoon dried parsley flakes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded mozzarella cheese, divided
- 1 (26oz) jar prepared spaghetti sauce

Instructions
- Cook shells according to package directions
- Be careful not to overcook them or they will tear easily when trying to fill them
- Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together
- Preheat oven to 350 F
- Lightly grease two 9x13 baking dishes
- In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce
- Stir in 1 cup mozzarella
- Spoon into shells
- Spread half of spaghetti sauce into prepared baking dishes
- Arrange shells over sauce; top with remaining sauce
- Cover tightly with heavy-duty aluminum foil
- Bake, covered, for 40 minutes
- Uncover, sprinkle with remaining 1 cup mozzarella
- Bake for 5 to 10 more minutes

I had a lot of filling leftover, but I only made 14 shells since we're a small family of 4. I used a Garlic and Onion pasta sauce to go with this and topped it with some shredded cheese. These shells seemed a lot smaller than others I've seen, but they were perfect for us!

(Recipe used: Paula Deen via Facebook)