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Menu for the Week:

Baked Chicken Parmesan

4 boneless skinless chicken breasts 1/4 cup melted butter
1/2 tsp garlic powder

1 Tbs Dijon mustard
1 tsp BBQ sauce
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1/8 cup dried parsley

1 can marinara sauce

Mix together the butter, garlic powder, Dijon, and Worcestershire in a dish. (I typically use old pie pans for this.)

Mix the bread crumbs, Parmesan, and parsley together in another.

Dip the chicken in the butter, then in the bread crumbs, then place in a buttered or greased 9x9 or so pan. Bake at 350 for 40 minutes, then add the marinara sauce and more cheese to top. Cook 10-20 more minutes, until done through.

Veggie Quiche 

Crust

• 1 cup flour
• 1/4 tsp salt
• 1/4 pound of butter
• 1 egg yolk
• 3 tablespoons ice water

Filling

• 1 onion, sliced thinly and sauteed in a bit of butter until soft
  leftover egg white from crust plus 3 more whole eggs
• 1 cup diced bell peppers
• 1 cup sliced mushrooms
• 2 cups milk or cream
• 2 cups shredded cheese (Swiss or Cheddar or a combination)

Mix the flour and salt, then add the butter and mix until crumbly. Add the egg yolk and water and mix until it forms a ball. You don't need to roll it out. Just break off pieces and press it into your pie pan or quiche dish. Prick with a fork a few times and bake at 450 for 5 minutes to partially bake it. (If you want to roll it out, refrigerate it for 20 minutes or so to chill the dough first.)

While the crust is baking, slice the veggies and saute them in a bit of butter until soft. You could also use cooked bacon, or ham.

Mix together the leftover egg white and additional eggs, and milk.

Put the veggies in the partially baked pie shell, sprinkled the cheese over it, and carefully pour the custard mix in.

Baked at 450 for 15 minutes, then at 350 for 30 more minutes

 Crock Pot Roast

1 Tbs. black pepper

• 1 Tbs. paprika
• 2 tsp. chili powder
• 1/2 tsp. celery salt
• 1/2 tsp. cayenne pepper
• 1/2 tsp. garlic powder
• 1/4 tsp. dry mustard
• 4-5 pound rump roast
• 1/2 cup water

Mix the spices together and rub the mixture of the roast.

Put the meat in the Crockpot and pour 1/2 cup water in.

Cook on low for 8-10 hours.

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