December Freezer Cooking Menu

Here is my menu for December.  All of the recipes except for 2, are new recipes for us to try.  I'm excited about some, nervous about others but hopefully we will enjoy them all!  I tried to find healthier meals for December so the number next to the meal is the approximate weight watchers points value.  I was too lazy to actually figure it out exactly.  It took enough time just to make the meals, let alone disect them all points wise.  Also, this is based on the old points system.  I am not familiar yet with the new ww points system that just rolled out last week.  Besides, all points values supposedly went up, which I don't like! (Although most fruits and veggies are 0 pts now, so that's a huge plus!)  Check back soon to see these recipes posted and reviewed!

#102: Chocolate chip peanut butter cookies

Since I was buying so many groceries for my freezer cooking meals, I was trying to buy as few things as possible for a cookie recipe.  I already had yellow cake mix on hand, so when I came across this recipe, I decided to give it a try.  I liked these, but I didn't love these.  This is another treat/snack that I'm bringing to school on Monday to share with the teachers...again, I hope these go over well!
Ingredients

2 eggs
1/3 cup water
1/4 cup margarine
1 cup peanut butter
1 (18.25 ounce) package yellow cake mix
2 cups semisweet chocolate chips

Directions
1.Preheat oven to 350 degrees F.  Grease cookie sheets.

2.In a large bowl, cream together the eggs, water, margarine and peanut butter. Stir in the cake mix and blend well. Finally, fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

#101: Triple Chocolate Brownies

This is the easiest recipe ever!  I found it on Becoming Betty.  It is a little too soft/doughy for my liking and is more like chocolate cake than brownies.  Hopefully the teachers at school will enjoy it tomorrow. 

1 chocolate cake mix

1 small box instant chocolate pudding
1 bag chocolate chips

Make pudding as directed on box. Stir in cake mix and chocolate chips and mix well. Spread into a greased 9x13 and bake at 350 for 35 minutes.

100 Recipes!

I did it!!  I DOUBLED my goal of new recipes.  100 new recipes tried since mid-July!  I'm setting a much higher goal this time....200 new recipes by July.  I hope I can continue my momentum.  I think my family is missing eating some of our tried-and-true old favorites.  I might have to throw some in every now and then.  Please continue to follow my journey of cooking!

#100: Unstuffed Pepper Soup

I had some extra ground turkey left over from my freezer cooking so I decided to make this soup to freeze and have on hand for lunches.  (I will be eating this for lunch today though since it's quite yummy!)  I got this recipe out of my Taste of Home Ultimate Ground Beef Cookbook.

Ingredients

1-1/2 pounds ground beef
3 large green peppers, chopped (I used green and yellow peppers)
1 large onion, chopped
2 cans (14-1/2 ounces each) Beef Broth
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted (I only used 1)
1 can (28 ounces) crushed tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained (I omitted)
1-1/2 cups cooked rice (I used about 1 c)

Directions
In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. Yield: 10 servings.

#99: Pineapple Banana Bread

I had a ton of bananas in the freezer so I figured I'd make some form of banana bread again for the girls to take to school with them this week.  I THOUGHT I had all of the ingredients on hand, but when I went to go make it I realized I was wrong.  So I made some substitutions and it still turned out well.  Next time I will add chopped walnuts or chocolate chips to make it even better!
Ingredients

3 cups all-purpose flour
2 cups sugar (I used 3/4 c sugar and 1 1/4 c brown sugar)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/4 cups vegetable oil (I used 3/4 c oil and 3/4 c apple sauce)
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained (I pureed/crushed pineapple tidbits)
2 cups mashed ripe bananas (I used 3 bananas)

Directions
1.In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.  (I used one large loaf pan and 3 mini pans)

2.Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

#99: Cheesy Pizza Pasta

This is actually a "healthy" recipe that I found at eatbetteramerica.com  I did a bit of adjusting to this recipe so that my family would eat it though!  We liked this one, but it wasn't anything super special that we haven't had before.  I'd make this again though!
12 oz uncooked regular or multigrain rotini pasta (I used Ronzoni)
3/4 lb lean Italian turkey sausage, casings removed
1 large onion, chopped  (I used 1/2 onion)
1 lb fresh mushrooms, sliced (6 cups) (I omitted)
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained (I omitted)
1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce (I used spaghetti sauce)
1/2 teaspoon dried basil leaves
6 oz sliced turkey pepperoni
2 c shredded reduced-fat Italian cheese blend


1 Heat oven to 350°F. In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.

2 Meanwhile, in 12-inch nonstick skillet, crumble sausage. Cook over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain if necessary.

3 Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.

4 Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta in Dutch oven; stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

5 Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

#98: Saucy Joes

This recipe came from a recent Food & Family Magazine.  Brian and the girls really enjoyed this recipe, but I wasn't as thrilled with it.  However, I must add that I am just getting over the flu so nothing is really appealing and that could be a big reason why!

This was an easy recipe though and I made the meat mixture ahead of time and froze it on my last freezer cooking day.  Tonight I just had to reheat!  We could not find any Ciabatta bread so we just used some small rolls.  Personally, this would be better on a crustier bread...and maybe stuck under the broiler to melt the cheese!

This recipe claims to serve 4, but we got 5 small sandwiches out of it plus at least 2 servings for Brian's lunches.

1 lb extra lean ground beef
1 onion, chopped
2 cloves minced garlic
1 1/2 c spaghetti sauce
4 Ciabatta rolls, split/toasted
1 c shredded mozzarella cheese

Brown meat with onions and garlic in a large nonstick skillet on medium-high heat.
Add spaghetti sauce, cook 3 minutes or until heated through, stirring occasionally.
Fill rolls with meat mixture and cheese.

#97: Chicken Crunch

This recipe should just be called "Delicious!"  We ALL loved this one!  SUPER easy too!  Definitely, definitely making this one again.

1 can (10 3/4 ounces) Condensed Cream of Chicken Soup (I used the 98% FF)
1/2 cup milk
4 skinless, boneless chicken breast halves (about 1 1/4 pounds)
2 tablespoons all-purpose flour
1 1/2 cups Seasoned Stuffing, crushed
2 tablespoons butter, melted

(Either I used WAY more chicken, or the recipe below doesn't call for enough, but I used almost the entire can of soup, about 1 c milk, and the entire box of stuffing).

1.Heat the oven to 400°F. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Coat the chicken with the flour. Dip the chicken in the soup mixture. Coat the chicken with the stuffing. Place the chicken onto a baking sheet. Drizzle with the butter.  (Want to save some calories?  I don't think the butter made much of a difference)

2.Bake for 20 minutes or until the chicken is cooked through.

3.Heat the remaining soup and milk in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the chicken.  (I skipped this step and served with BBQ sauce instead)

#96: Green Beans in Yellow Pepper Butter

I was excited to make this for dinner this week, but then I needed to bring a vegetable side dish for thanksgiving and I wanted something I could throw in the microwave so I didn't have to take up my Aunt's oven space.  So I steamed my green beans in the microwave instead and I thought they turned out great!  I'm bringing this to thanksgiving tonight minus the sliced peppers because I think it will go over better without them.  I love the peppers though!  No one else in my family ate this, but it got 5 stars from me!Ingredients

2 medium sweet yellow peppers, divided
7 tablespoons butter, softened, divided
1/4 cup pine nuts
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds fresh green beans, trimmed

Directions
Finely chop one yellow pepper. In a small skillet, saute pepper in 1 tablespoon butter until tender. Set aside.
Place the pine nuts, lemon juice, salt, pepper and remaining butter in a food processor; cover and process until blended. Add cooked pepper; cover and process until blended. Set butter aside.
Place beans in a large saucepan and cover with water. Cut remaining pepper into thin strips; add to beans. Bring to a boil. Cover and cook for 5-7 minutes or until crisp-tender; drain.  (OR place beans in a microwave safe dish with 1 tbps water.  Cover loosely with plastic wrap and microwave on high for 5 minutes or until tender).
Place vegetables in a large bowl; add butter mixture and toss to coat. (I toasted some extra pine nuts and added sprinkled them on top right before serving.  Also, I did not need all of the butter mixture, so I suggest adding half and then continue to add more as needed.)
Yield: 8 servings.

#95: Beef and Cheese Foldover

I got this recipe out of my Kraft Food and Family Magazine.  It was easy to make, even with having to roll out some bisquick dough.  This would probably be really good wrapped in 2 tubes of cresent rolls sealed together.  I might have to try that next time! 

I made the filling on my last freezer cooking day.  I defrosted it in the fridge overnight, then just made the dough the day I baked this, reheated the meat mixture for 2 minutes in the microwave and continued cooking as directed. 

Brian didn't enjoy this as much as Chloe and I did.  He claims it was good but he just wasn't in the mood for it.  I think it had a lot to do with the corn being in it.  This reminded me a lot of Jaime's Stuffed Peppers! 

1 lb ground beef
1/2 onion chopped
1 c frozen corn
1/4 c ketchup
2 tbsp steak sauce
1/2 c hot water
2 c all-purpose baking mix
1 c shredded mexican cheese
1/2 tsp parsley flakes (I forgot to add this!)

Heat oven to 375 degrees.  Brown meat with onions in a large skillet; drain.  Stir in corn, ketchup, and steak sauce.  Set aside.

Add water to baking mix; stir until it forms a dough.  Shape into ball.  Place on a lightly floured surface; knead 5 times or until smooth and no longer sticky (I had to add a bit more water).  Roll into a 12 in circle; transfer to a baking sheet lightly sprayed with cooking spray.
Spoon meat mixture onto center of dough.  Spread to within 2 inches of edge.  Fold edge of dough over meat, leaving center uncovered.   Bake 20 min. Top filling with cheese; bake 5 min more or until cheese is melted.  Sprinkle with parsley.

#94: Cheesy Pepper Palmiers

See that really nice, golden brown looking one in front?  That's what these are supposed to look like.  Although the picture looks like they are all burnt, they actually were quite yummy.

I was looking for a quick recipe to make for our Institute Day meeting today and I really didn't want to have to go to the grocery store to pick up ingredients.  I found this recipe and altered it slightly to the ingredients I had on hand. 


Although I over-cooked these slightly and didn't end up serving them, I still really enjoyed these and will definitely make again in the future (a little less pepper though!)


1 1/4 c finely shredded cheddar cheese (I used mexican blend cheese)
1/4 c grated Parmigiano-Reggiano cheese (I used regular parmesan cheese)
2 tsp ground black pepper
1/2 tsp salt
2 puff pastry sheets, thawed (if frozen)


Toss Cheddar, Parmigiano-Reggiano, pepper, and salt in a bowl.
Sprinkle 1/4 cup cheese mixture onto a work surface. Unfold 1 pastry sheet and place over cheese. Roll into a 10-inch square, then sprinkle 1/2 cup cheese mixture all over top of pastry, pressing lightly to adhere. Fold sides of 2 ends to meet in center, then fold once more into center and press ends together. Wrap tightly in plastic wrap and chill until firm, about 1 hour (or freeze 15 to 30 minutes). Repeat with remaining cheese and second sheet of pastry.

While dough chills, preheat oven to 400F with racks in upper and lower parts of oven. Line 2 large baking sheets with parchment paper.  (I don't suggest putting it on the bottom rack.  Mine way over cooked that way!)


Working with 1 piece at a time (keep remaining chilled until ready to use), unwrap pastry and cut, seam side up, into 1/4-inch-thick slices, arranging them 1 inch apart on baking sheets. Bake, turning palmiers over and switching position of pans halfway through, until golden and pastry is cooked through, 18 to 22 minutes total. Transfer palmiers to rack to cool. Repeat cutting and baking remaining pastry on cooled sheets.

Make ahead: Dough can be assembled up to 3 days ahead. Palmiers can be baked 1 day ahead and kept in an airtight container at room temperature.

#93: Banana Cookies

I have a ton of over ripe bananas on my counter and in the freezer, so I wanted to use them up and have the girls take something with them to school on Monday.  We've already brought banana bread once, so I went for Banana Cookies this time. 

YUM YUM YUM!  LOVED this one!!  I will totally make this again!!  I omitted the ground cloves because I didn't have any, and I don't think it made any difference. 

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1 large egg
1 cup mashed banana (2 to 3 medium)
1/2 to 1 cup chopped nuts, optional (I omitted and substituted choc. chips instead)

1.Preheat your oven to 375F degrees. For best results line cookies with silicone liners, or parchment paper. Alternatively, lightly spray cookie sheets with nonstick cooking spray.

2.In a medium size bowl whisk the flour, baking powder, spices, baking soda, and salt until well blended and set aside.

3.In a large bowl, beat the butter and sugar with an electric mixer on medium speed until well blended.

4.Beat in the egg and mashed bananas, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.

5.Stir in the flour mixture with the mixer on low speed or with a wooden spoon just until combined.

6.Stir in the the nuts, if using.

7.Drop cookie dough by rounded teaspoonfuls onto prepared cookie sheets about 2 inches apart. Bake until no indentation remains when touched, about 8 to 10 minutes.  (It was 10 minutes for me!)
8.Remove from the oven and immediately transfer cookies to a wire rack with a spatula and allow to cool completely before storing.

This recipe yields about 4 dozen Banana Drop Cookies.

#92: Best-Ever Apple Pie

For my first time making a pie, I think that looks pretty good!!

When my mother-in-law, sister-in-law and I were deciding what I make for Thanksgiving, my MIL said that her favorite dessert was apple pie.  Since that was preferred over pumpkin pie (who doesn't like pumpkin pie?!) I offered to make it.  I was not going to spend/waste my time making the crusts since it's so much easier to just buy the premade Pillsbury ones.  So that's exactly what I did.  For the rest of the pie though, I followed this recipe.

Once Thanksgiving got cancelled Allison and I dug into this with a fork!  No pie going to waste at this house!  I don't know if I'd call this "best-ever" but it was really good!  Allison, who doesn't like apples loved this!  I would definitely make this again.

3/4 cup granulated sugar
1/4 cup maple sugar or packed brown sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 lb. tart cooking apples, peeled, cored, and thinly sliced (8 cups)
2 Tbsp. butter, cut up
1/4 cup whipping cream
1–2 tbsp. milk
1 Tbsp. raw sugar

In a large mixing bowl combine granulated sugar, maple sugar, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate.
Cut an “x” or a design in the center of on of the pastry crusts. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover pie edges with foil.
Bake in a 375° oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. Makes 8 servings.

#91: Sweet Potato Casserole with Coconut Pecan Topping

I told my inlaws I was going to make a vegetable for Thanksgiving and was looking for something holiday-ish and different.  A co-worker told me about this recipe and I really wanted to try it. 

I LOVED this!  I wasn't sure I was going to like the texture because it is all pureed, but I really do like it.  I think the next time I make it, I might try to puree half and then just mash the other half and combine.  A little texture might be a nice change to this.  The topping is FABULOUS!!  I might make this again this week just for myself to have for lunches.  Yum!!

4 cups mashed sweet potatoes (I used 4 sweet potatoes)
1/4 cup sugar
1 teaspoon vanilla
1/2 cup half-and-half
2 eggs, beaten
salt

Topping
1 cup coconut
1/3 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup melted butter

Mix all of the casserole ingredients in a mixer until smooth, then spread in a buttered dish.  Mix coconut, brown sugar, chopped pecans, and flour.  Add melted butter.  Sprinkle on top of the potatoes.  Bake at 375 for 25 minutes.

***UPDATE 12/10: I tried to make this a little healthier the second time I made this.  I also changed the texture to see if a chunky sweet potato mash made a difference.  First of all, I actually think this is better pureed!  I will continue to puree as instructed the next time I make this. 
Also, in the sweet potato mix I used 1/8 cup of sugar and couldn't tell much of a difference.  Next time I will do that again!
In the topping, I used 1/2 c chopped pecans and 1/6 cup of brown sugar...again, no difference. ***

#90: Cherry Coke Salad

My favorite drink is by far, Cherry Coke.  So several months ago I came across this recipe and filed it away for a future use.  I decided to add it to the in-laws Thanksgiving menu and knew that there was a 50/50 chance with the family that they wouldn't like it (picky eaters!).  Since I like cherry's though, I was willing to take the chance.  I decided to half the recipe just in case.  (The recipe below is the full recipe)

This was good, but a little too sweet.  It probably would be better if you just used water instead of the coke! 

Ingredients
1 can (20 ounces) crushed pineapple
1/2 cup water
2 packages (3 ounces each) cherry gelatin
1 can (21 ounces) cherry pie filling
3/4 cup cola

Directions
Drain pineapple, reserving juice; set fruit aside. In a saucepan or microwave, bring pineapple juice and water to a boil. Add gelatin; stir until dissolved. Stir in pie filling and cola.

Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm. Yield: 10-12 servings.

#89: Slow Cooker Chicken and Dumplings

This is a horrible picture!

I found this recipe on Allrecipes.  It got 4 1/2 stars from over 3300 people, so I was excited to try it.  After reading the comments/reviews, I decided to make some changes to the recipe.  (They are listed below in red).  A lot of the comments say to put the chicken in frozen....next time I will so I don't have to worry about defrosting!

I like this one!  Brian mainly just liked the chicken, although he did eat the dumplings too.  Allison and Chloe also liked the chicken but not the dumplings.  I thought they were good though.
 
Ingredients
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1/4 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces (I used one and that was plenty for our family)
Paprika (few shakes)
Seasoned Salt (few shakes)
Pepper (few shakes)
Garlic Powder (few shakes)
2 c chicken broth

Directions
1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2.Cover, and cook for 5 to 6 hours on High. About 1 1/2 hours before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

#88: Curt's Favorite

I got this recipe from my friend Jaime, who got it from here.  We love pot roast, so I added it to this month's menu.  I realized last night that I never took it out of the freezer, so I was worried that I wouldn't be able to make it after all.  I googled "frozen pot roast" and realized you COULD put a roast in the crockpot still frozen.  So last night I put everything together in the crockpot and stuck it in the fridge.  When I got up this morning I stuck the crockpot in the machine and turned it on.  When I came home from school, I could smell the roast from the garage...and it smelled really good. 

I was VERY happily surprised that not only was the pot roast defrosted and cooked through, it was also really moist and you would have never known it was put in still frozen!  Totally not going to worry about defrosting my roasts anymore!! 

We loved this one!  It wasn't anything super special when compared to any other pot roast I've made in the past, but it was easy and even Allison ate it!  My roast was only about 2.25 lbs so it was enough to serve Brian and I, a little for A and C and one serving left over for Brian to eat for lunch.   If you were to make a 4 lb roast, you're going to need a lot more potatoes and carrots than the recipe calls for!

This is a keeper for our house!!  Thanks Jaime!

Ingredients

4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Directions

1.Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.

2.Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.

3.Cover and cook on low setting for 8 to 10 hours.

#87: Cowboy Casserole

This recipe reminded me a lot of tater tot casserole which has been passed down from our family.  I've made tater tot casserole before and we were not big fans of it; mainly because we felt the taters were too mushy.  So when I came across this recipe in my TOH Sept. Magazine, it looked good, but also got 4 1/2 stars from taste of home readers.  So I decided to give it a try.  What I didn't realize was this only serves 2!  Next time I would definitely double this (we actually got more like 3 1/2 servings out of this recipe...I probably added way too many potatoes). 

I loved this!  Brian (Mr. Texture), wasn't as big of a fan because the bottom layer or tater tots weren't cruncy.  Next time he wants me to bake the tater tots on a cookie sheet so they are all crispy and then add the meat mixture on top.  Whatever...it was good!

1/2 pound lean ground beef
1 can (8-3/4 ounces) whole kernel corn, drained
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese, divided
1/3 cup 2% milk
2 tablespoons sour cream
3/4 teaspoon onion powder
1/4 teaspoon pepper
2 cups frozen Tater Tots

Directions
In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper.
Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Yield: 2 servings.

#86: Ritz Chicken

I decided to make this recipe for three reasons: 1.  It only required 5 ingredients.  2. I was looking for a new chicken recipe.  3.  I had all but one ingredient on hand!
This is a huge keeper for us!  We ALL loved this one!!!  Very, very good and extremely easy!

4 boneless chicken breasts

1 egg
little bit of milk
1 sleeve Ritz crackers
Parmesan cheese

Mix egg and milk in shallow dish. Crush crackers in ziploc bag then add cheese to crackers. Dip chicken in egg mixture to coat then in cracker mixture to coat. Place in 9x13 pan. Top each chicken breast with a dollup of butter. Bake at 350 for 30 min or until chicken is done.