Crockpot Italian Chicken

4 chicken breasts

1 packet dry Zesty Italian dressing

1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips. Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce.
If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over spiral pasta.

Sour Cream Chicken

2 pounds chicken breasts
1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes
1 cup (approximately) of full fat sour cream
kosher salt
freshly ground pepper
garlic powder
1/2 cup unsalted butter, cubed

Preheat oven to 375 degrees.  Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder.  Coat with a thick layer of sour cream.  Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter.  Bake for 35 minutes for chicken tenders or up to an hour for chicken breasts.  It's ready when the chicken is cooked through and the breadcrumbs are nicely browned.

Roasted Potatoes and Carrots

2 lbs. red potatoes

3 or 4 peeled and quartered carrots

1 tsp salt

1 tsp fresh cracked black pepper

1 tsp fresh chopped rosemary

3 tablespoons olive oil

Preheat oven to 350 degrees.  Combine ingredients together. Spread on a roasting pan. I prefer an aluminum foil covered one to help with cleanup. Roast for an hour.

Baked Zucchini

1/4 cup bread crumbs
1/4 cup grated Parmesan cheese (optional)
1/8 tsp black pepper
heaping 1/2 cup flour
1 cup cold milk
1 tsp apple cider vinegar
2 1/2 cups sliced zucchini (about 2 small zucchinis)

Preheat oven to 425 degrees.  In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.  In separate bowl add flour, milk and vinegar. Gently stir until combined but do not over stir.
Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.  Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.