Parmesan Garlic Chicken

6 boneless chicken breasts
1 cup freshly grated parmesan cheese 
1/2 cup olive oil

1 envelope Italian salad dressing mix 
2 cloves garlic, minced

Mix together cheese, garlic, and Italian dressing mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in a freezer bag. Freeze.

Thaw completely. Unwrap desired number of chicken breasts and place in greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink. 

Spaghetti and Meatballs

1-2 Tbsp. olive oil
1 large onion, chopped
4-5 cloves garlic, minced
2 (28-oz.) cans crushed tomatoes
1 (16-oz.) can tomato sauce
1-2 Tbsp. sugar
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper
Pinch of baking soda
Italian Meatballs

Heat olive oil in a large skillet.  Add onion and garlic and cook until onions are translucent and garlic is fragrant.  Add remaining sauce ingredients and combine well.  Bring to a simmer and add meatballs.  Simmer on LOW, uncovered, until desired consistency is reached--about 25-30 minutes.  Serve with pasta and parmesan.

**FREEZER INSTRUCTIONS
Prepare meatballs as directed, but divide the meatballs between two freezer-safe containers.  Prepare sauce through adding all ingredients to the pan, but don't simmer; rather, divide the sauce between the 2 containers.  Freeze until ready to use.  When ready to use, place in slow cooker and cook on LOW for about 5-6 hours, although you'll want to keep an eye on the sauce and make sure it's not burning if you go for the whole 6 hours.

Brooke and Hailey's cookies

3/4 c. brown sugar, packed
3/4 c. granulated sugar
1 c. butter, softened
1 tsp. coconut extract
2 eggs
3 c. all-purpose flour
1 tsp. flour
1 tsp. baking soda
1 c. shredded sweetened coconut
1 c. milk chocolate chips
1 c. Almond Joy pieces

In a large mixing bowl, combine sugars, softened butter, and coconut extract; beat until creamy. Add eggs and beat until incorporated. Mix in flour, salt, and baking soda until combined. Fold in coconut, chocolate chips, and Almond Joy pieces. Roll into 1-inch balls and bake on un greased cookie sheet at 375 for 7-10 minutes.

Chicken Noodle Soup

1/4 c. olive oil
3 carrots, peeled and diced
4 celery stalks, diced
1 onion, chopped
1 tsp. salt
1 tsp. pepper
3 cloves garlic, chopped
8 cups chicken broth
8 oz. egg noodles
4-5 cups chicken, cooked and cubed
Salt
Pepper
1/2 cup chopped parsley
Parmesan cheese (optional)

Heat oil in a large pot. Add carrots, celery,and onion; add salt and pepper.  Cook for 15 minutes. Add garlic and cook for one minute.  Add chicken broth.  Bring to a boil.  Add egg noodles and chicken.  Cook for 2 minutes.  Add salt, pepper, and parsley.  Serve with parmesan cheese if desired.

Italian Meatball Soup

1 recipe of Italian Meatballs (found in Main Dishes)
1-2 Tbsp. olive oil
1 onion, chopped
4 -5 cloves garlic, minced
5 (14-oz.) cans chicken broth
1 cups water
1 (28 oz.) can crushed tomatoes
1 Tbsp. Italian seasoning
2 carrots peeled and diced
1 cup small pasta (like macaroni, rotini, or shell)
2 cups spinach, thinly sliced

When preparing the meatballs, make them small and bite-sized.  Broil the meatballs according to the recipe directions until they are just brown and can maintain their shape.

While the meatballs are cooking, heat 1-2 tablespoons olive oil in a large stockpot. Saute the onions and garlic until translucent.  Add broth, water, tomatoes, and Italian seasoning. Heat to boiling. Gently add the meatballs, carrots, pasta, and spinach.  Reduce heat to a simmer and cook for 10 minutes or until the meatballs are cooked through, the carrots are tender, and the pasta is al dente.

Brown Rice and Lentil Casserole

3 cups chicken broth
1 cup lentils
1/2 cup brown rice
3/4 cup chopped onion
1 tsp. Italian seasoning
1/4 tsp. garlic powder (I use more)
1 cup grated cheese (cheddar or a blend is preferable)
Ginger
Curry powder
Cayenne pepper
Garlic

Mix all ingredients except cheese in baking dish. Cover with foil and bake for 45 minutes. Sprinkle cheese and cook for 5 more minutes, uncovered.

Slow Cooker French Dip Sandwiches

3 Tbsp. olive oil
1 (2.5-3 lb.) beef roast
Kosher salt
Freshly ground black pepper
1 (1 oz.) pkg. dry onion soup mix
2 cups water
2 (14.5 oz.) cans beef broth
1 (16 oz.) pkg. Swiss cheese
Crusty buns or rolls

Heat olive oil in large pot or skillet over medium-high.  While oil is heating, sprinkle all sides of the roast with kosher salt and pepper.

When the oil is very hot, sear the roast.  Transfer the roast to a slow cooker.  Sprinkle onion soup mix over the roast and add water and beef broth.  Cook on high for 4-7 hours or on LOW for 8-10 hours.  You can also cook it on high until it begins to boil and then switch the setting to low (this method makes the meat more tender).  

When the meat shreds easily with a fork, shred the roast.  Serve with crusty rolls and a slice of Swiss cheese.  If desired, you can slide these under the broiler on your oven to toast the bun and melt the cheese.