This is a quick, chicken dish flavorful enough for company but a great weekday dinner as well. It's bright with citrus flavor over a juicy romano crusted chicken breast. Serve it with crusty bread, potato, or rice and a green vegetable or salad for a great meal!

I seen this recipe on Country Cook and wanted to give it a try. https://www.thecountrycook.net/crock-pot-garlic-parmesan-chicken/I like easy recipe that I can set it and forget it , especially in crockpot season lol (winter) or them busy days. ( well everyone agreed that this taste weird, and I think so too... we don’t cook or use mayo much, mainly because Iam not a big fan of it.... you can definitely taste the mayo in this, so if you don’t like mayo this recipe is not for you lol.., if I do ever make this again I might cut that mayo to a half of a cup or just leave it out. How ever this was so easy and looks good, it was ok but I think it had to much of a mayo taste than anything.)

Here is a simple side dish and a great way to use peppers. They are stuffed with angel hair pasta, marinara sauce, sausage or hotdogs and cheese then heated until hot back in the oven.

I came across this instant pot recipe and made some changes to it... it called for some red wine as well but I left that out (1cup) you don’t need an instant pot to make this, and you can use different tomatoes . This is an easy Friday pizza night something different. You can use different pasta and add other pizza toppings .

I love chicken and pepperoni... this was great... added a little extra sauce to the plate with a salad, delicious.

I finally got my crockpot from my parents house and have been itching to use it. scrounging around our kitchen and craving chicken I came up with this.

I usually make about 10 pounds of chicken when I make this dish. Leftovers are delicious and you can have this with many different sides & styles.

I seen a recipe of this a friend of mine shared with me on Tik Tok and thought id give it a go my way and it turned out wonderful and my whole family loved it 😊

#GoldenApron23. Week 8I remember my mom making these daily with a bumper crop of peppers. The picture shown is prior to cooking.

I have seen and read about this no carb bread substitute for sometime. I finally decided to give it a try. I did not want a sweet product though and all the recipes used some sort of sweetener for flavor. I made these savory with romano cheese and garlic pepper. So, they came out looking great, They are crisp and slightly brittle when first out of the oven, like a meringue, but flatter. They cooled to a chewy soft bread like texture. They don't taste like bread really but are a great dub for a bun for sandwiches or even a burger. You can't split them, you use them as a single slice or bun. They toast well just watch them, they can burn. They hold up to a little pizza. They also freeze well, but are best toasted after freezing. They can also be folded sort of like a little soft taco and filled. The options for seasoning are endless.

I set out to make a version of Chicken parmesan but without all the breading and decided to make it a stuffed chicken breast. The chicken is really flavorful from the poaching in its own juices with the pepperoni and cheese adding flavor. Serve with pasta or crusty bread for the sauce

This week, I wanted to make something hearty that would last for several days. I found a recipe from Giada de Laurentiis and used it as a starting point.