Zucchini and Yellow Squash Parmesan Rounds

 2 squash (18 to 20 inches long)
1 T. olive oil
1/2 t. salt (coarse is better)
1/4 c. Panko bread crumbs
1/4 c. finely shredded Parmesan or refrigerator boxed

Preheat oven 420 and line cookie sheet with parchment paper

Trim ends off zucchini.  Thinly slice each zucchini into 1/8 to 14 inch rounds 

Scatter zucchini rounds evenly over half sheet pan.  They can overlap slightly.  Drizzle the zucchini with olive oil and sprinkle with salt

Sprinkle the panco bread crumbs and parmesan cheese evenly over the squash.

Bake for 15 minutes until the zucchini rounds are tender and the topping is golden.  If you want a browner top, broil for just a jiffy.  Serve immediately,

Oven Potatoes with Veges (Good for Breakfast)

 5 lbs. potatoes
4 minced garlic cloves
1 onion, grated or chopped
3 bell peppers (chopped)
1/2 c. oil
1 t. seasoned salt
shake of pepper
salt to taste

Preheat oven to 425

Toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, oil, salt, pepper, and salt.  Pour potatoes onto two rimmed baking sheets and bake for 25 minut3es shaking twice.  Raise temp to 500 degrees and bake until crispy.  Watch carefully.  Toss once or twice.  Sprinkle with a little more salt and pepper and serve.

Very Good Chicken Parmesan

Delicious Chicken Parmesan

• 4 skinless, boneless chicken breast halves

• salt and freshly ground black pepper to taste

• 2 large eggs 

• 1 cup panko bread crumbs, or more as needed

• ¾ cup grated Parmesan cheese, divided

• 2 tablespoons all-purpose flour, or more if needed

• ½ cup olive oil for frying, or as needed

• ½ cup prepared tomato sauce

• ¼ cup fresh mozzarella, cut into small cubes

• ¼ cup chopped fresh basil

• ½ cup grated provolone cheese

• 2 teaspoons olive oil

Directions

1. Gather the ingredients. Preheat an oven to 450 degrees F (230 degrees C).

   Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.Season chicken thoroughly with salt and pepper. Using a sifter or strainer; sprinkle flour over chicken breasts, evenly coating both sides.  Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
   
   Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
   
   Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

3. Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Chef's Notes

Use high-quality prepared tomato sauce for a better result. You may substitute pesto or dried Italian herbs of your choice for basil or omit entirely.

Casar Salad

 Caesar Salad

Quesadillas

 2 1/2 c. shredded cooked chicken
2/3 c. salsa
1/3 c. sliced green or other onions
3/4 t. or little less ground cumin
1/2 t. salt
1/4-1/2 t. dried oregano
6 flour tortillas
1/4 cup butter, melted or oil
2 cups shredded cheese
sour cream and guacamole

In a large skillet combine the first 6 ingredients.  Cook, uncovered, over medium heat until heated through, about 10 minutes.

2.  Brush l side of tortilla with butter or oil; place buttered or oiled side down on a baking sheet.  Spoon about 1/3 c. chicken mixture over half of each tortilla and sprinkle with abt 1/3 c. cheese.

3.  Fold plain side over and bake at 375 degrees until tortillas are crisp and golden brown, 9-11 minutes.  Cut into wedges; serve with sour cream and guacamole.     (created by Linda Wetzel, Woodland Park, Colo)