Brad’s Slow Cooker Chicken Parmesan

Brad's Slow Cooker Chicken Parmesan 

Brad’s Slow Cooker Chicken Parmesan

Rated as 4.47 out of 5 Stars
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Recipe By:Dj SpeCtr3
“This is a relatively simple recipe for making great chicken Parmesan at home. Goes great over angel hair pasta with a big piece of garlic bread, steamed broccoli, and a glass of Cabernet.”


  • 1 cup all-purpose flour
  • 3 eggs
  • 12 ounces Italian-seasoned bread crumbs
  • 6 skinless, boneless chicken breasts
  • 6 tablespoons butter, divided, or more to taste
  • 2 (24 ounce) jars marinara sauce, or more to taste
  • 12 slices mozzarella cheese
  • 1 (3 ounce) package Parmesan cheese
  • 2 tablespoons oregano
  • 2 tablespoons basil
  • 1 tablespoon garlic powder


  1. Spread flour on a shallow plate. Beat eggs in a bowl. Pour bread crumbs into a shallow bowl. Dredge chicken breasts in flour. Dip in egg and roll in bread crumbs to coat.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Fry breaded chicken breasts, 2 at a time, until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining butter and chicken breasts.
  3. Layer chicken breasts in a slow cooker, covering each layer with marinara sauce.
  4. Cook on low until flavors combine, 2 1/2 to 3 hours.
  5. Preheat oven to 325 degrees F (165 degrees C).
  6. Place chicken breasts side-by-side in a baking dish, spooning additional sauce on top. Place 2 slices mozzarella cheese over each piece of chicken. Sprinkle Parmesan cheese, oregano, basil, and garlic powder on top.
  7. Bake in the preheated oven until cheese is melted, about 10 minutes.

Roasted Balsamic Chicken with Baby Tomatoes

Roasted Balsamic Chicken with Baby Tomatoes

Roasted Balsamic Chicken with Baby Tomatoes

Rated as 4.29 out of 5 Stars
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Recipe By:KissRiss
“I love this recipe. It’s great paired with salad and/or brown basmati rice. So Paleo. So delicious!”


  • 1/2 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard, or more to taste
  • 1 clove garlic, or more to taste, minced
  • salt and freshly ground pepper to taste
  • 4 large skinless, boneless chicken breast halves
  • 1 pint cherry tomatoes, halved
  • 1 lemon, zested and juiced


  1. Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Lie the chicken breasts in the vinegar mixture.
  2. Marinate chicken in the refrigerator for at least 4 hours.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Sprinkle lemon zest and drizzle lemon juice over the chicken.

A Teen’s Diary

You, as a parent, teach your children to think for themselves. To learn to live independently as an adult. You teach them not to lie, steal and be untrue to themselves.

Suddenly, you notice over time that their personality is changing. They aren’t spending as much time with the family interacting. They seem to have gained new friends, but haven’t met them.

They are dressing a little different than usual and using new make-up. Are they just growing up right in front of your eyes or is something going on? After all, you did teach them to think for themselves.

Something is eating at you though. Your instincts are kicking in. This seems to run through your mind daily.

One day, you are in their room. You are putting their clothes a way and when you pull open the dresser drawer; you spot a book. You pick it up and see that it their dairy book. Do you read it? Yes or no readers?


Banana Eclair Cake

Banana Eclair Cake

yield: SERVES 12-15


Layers of cinnamon graham crackers, vanilla pudding and fresh banana make this no bake Banana Eclair Cake a huge summer hit! To top it off, I literally topped it off a cinnamon glaze!



  • 1 box (14.4oz) cinnamon graham crackers (whole)
  • 2 boxes (3.4oz each) instant french vanilla pudding **
  • 2 1/2 cup milk
  • 12 oz Cool Whip (thawed)
  • 6 fresh bananas, sliced thin


  • 3 cup powdered sugar
  • 1/4 cup milk
  • 2 tsp cinnamon


  1. In a medium bowl, combine the instant pudding with the milk. Whisk together for several minutes until smooth. Allow to thicken, about 5 minutes. Fold in the Cool Whip and set aside.
  2. In the bottom of a 13×9 baking dish, place a single layer of cinnamon crackers (cinnamon side UP). You may have to break some of the crackers to fit, don’t worry if they overlap.
  3. Pour half of the pudding mixture over the crackers. Top with half of the sliced bananas.
  4. Place the next layer of crackers over the bananas, cinnamon side DOWN. Top with the remaining pudding mixture and remaining bananas.
  5. Place the final layer of crackers over the bananas, cinnamon side DOWN.
  6. In a small bowl, whisk together the glaze ingredients until smooth. Pour slowly over the top layer of crackers. Refrigerate cake for at least 4 hours, or overnight. Slice and serve. Store remaining cake in refrigerator for up to 3 days. ENJOY.
**If you can’t find the instant french vanilla pudding mix, just use the instant vanilla instead.