Quirky Kitchen-weather change means the oven (or crockpot) is on!

Chicken Parmesan! Super easy and all the kids love it! I am feeling lazy and tired, the weather of the past week is really getting to me. Migraines (thankfully my chiro cured that) general fatigue, and crankiness will be evicted from all today! Tomorrow is going to be a beautiful day and I am savoring this last cold snap (see the positive spin I put on that?)! So, here is one of my favorite recipes that is so very simple!

Chicken Parmesan

6 Boneless, skinless chicken breasts 

1 can chunky marinara sauce (I love the Aldi brand)

1 cup grated parmesan (can also use the stuff on the shelf in the pasta aisle)

4oz Shredded Mozzarella

I use my Deep Covered Baker from Pampered Chef, but any oven safe baker is fine. Can also be made in a Crock Pot. Spray with Olive Oil, layer chicken, sauce, parm, and mozz. Bake at 400 for 40 mins or so. In Crock usually 6 hours. 

When I do these I also have to make chocolate chip cookie bars. I love them so much and they pair well with this!

Becki's Chocolate Chip Cookie Bars

• 1 1/2 cups sugar
• 1 1/2 sticks of butter
• 3 Eggs
• 1 tsp vanilla
• 2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1-2 Cups of Chocolate Chips

Directions

1. First, melt the butter 
2. Add it in a bowl with the sugar. 
3. Mix the two together. 
4. Add the two eggs and vanilla and mix. 
5. In a separate bowl, combine the flour, salt and baking powder
6. Add to the sugar/butter/egg mixture. Mix
7. Add Chocolate Chips

Grease a baking sheet and bake at 325 
Place cookies in mounds on tray and bake for 12-15 minutes!

Gluten Free option:
Substitute 2 Cups of Almond Flour and One Tablespoon of Coconut Flour
No Sugar Added Option: 
Substitute Splenda or Stevia for Sugar 
Protein Power:
Add one scoop of Unflavored Whey Protein Powder with Flour.