Parmesan Crusted Chicken

Ingredients:

4 Skinless, Boneless Lemon Chicken Breast
3 Large Eggs
2 cups Panko
1 Tbps Italian Season
8 Tbps Olive Oil
1 cup Parmesan Cheese (grated, shredded, or crumbles)
Salt
Pepper

Directions:

Preheat oven to 350 degrees.

Heat 8 Tbps olive oil on medium heat in a skillet.

Gather 3 plates. Place the chicken in the first plate and in second plate, whisk the eggs. Place the Panko in the third plate.

Salt and pepper each side of chicken. Sprinkle italian seasoning onto each side of chicken.

Sprinkle the cheese on top, patting each side.

Dip into the eggs.

Then coat in panko, covering each side completely.

Cook chicken, in batches, until golden brown.

Place chicken onto a rack, in a 9 x 13 pans or pork chop and bake for 15 minutes or until cooked

Super Simple Cranberry Roast (beef or pork)

Super Simple Cranberry Roast (beef or pork)

Ingredients

2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free)
1 (16-ounce) whole berry cranberry sauce (or 2 cups homemade!)

that's it!

The Directions

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.