Chicken Parmesan Casserole - dump and bake

 From: Chicken Parmesan Casserole {Dump-and-Bake} – The Seasoned Mom

1 (24 ounce) jar marinara sauce

3 cups vegetable broth

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 teaspoon garlic powder

Ground black pepper, to taste

1 (8 ounce) package uncooked penne pasta (If you like noodles add another 1/2 package).

3 lbs. raw chicken breast, diced into bite-sized pieces

2 cups shredded mozzarella cheese or Italian cheese blend

2 cups Panko breadcrumbs

Optional garnish: fresh chopped herbs such as fresh basil or fresh parsley

Preheat the oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray.

In the prepared dish, whisk together all ingredients before the noodles.

Add the uncooked pasta and then raw chicken. You want the chicken to help keep the noodles submerged in the liquid, so they boil.

Cover tightly with aluminum foil. Make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid as it cooks). Bake the covered dish for 40 minutes.

Uncover the dish and give the pasta a good stir. At this point the pasta will still be firm and there will still be quite a bit of liquid in the dish. That's fine! Spread mozzarella over the top and sprinkle with Parmesan cheese and breadcrumbs.

Bake uncovered for 10-15 more minutes (or until cheese is melted, top is golden brown, pasta is tender, and chicken is cooked through). Garnish with fresh herbs, if desired. Serve!

Peanut Butter Granola

 From:  Peanut Butter Granola - JoyFoodSunshine

• ▢4 cups quick-cooking oats
• ▢1-2 teaspoon ground cinnamon
• ▢
• ▢1/2 - 1 cup peanut butter
• 1/2 cup applesauce
• walnuts, sunflower seeds, pumpkin seeds, dried cranberries, etc.

Instructions 

Preheat oven to 325 degrees F. 

Grease a large cookie sheet and set aside.

In a small bowl, mix together oats, salt and cinnamon. Set aside

In a microwave safe dish or on the stovetop, melt the peanut butter until smooth.  Then, add in the applesauce.  Let it warm just a little to take off some of the liquid.

Stir in dry ingredients and mix until well combined.  This will take some elbow grease.  You want the peanut butter mixture on all the oats, but you don't want it to be wet or you will get soggy granola.

Spread mixture on prepared cookie sheet.

Bake in the preheated oven for 15-20 minutes, or until granola is lightly browned, stirring the granola once gently halfway through. (A great way to test for doneness is to remove a small portion of the granola from the pan and set it on the counter. If it hardens as it cools the rest of the granola is done)!

Remove from oven and let sit until cooled.

100% Whole Grain Wheat Bread

 From:  Whole Grain Wheat Bread Recipe - Food.com

ingredients

• 1 3⁄8cups hot water
• 1⁄4cup olive oil, any oil is fine
• 1⁄4cup honey
• 1tablespoon molasses
• 1⁄2tablespoon salt, Sea Salt is good
• 3 3⁄4cups of 100% whole grain wheat flour
• 1tablespoon dry active yeast

directions

• Place the first five ingredients in the bowl and mix.
• Proof yeast in water and add 1 tsp sugar or honey to make sure it is good.  
• Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
• Add honey and oil to mixing bowl and stir.  Add the yeast/water and stir again.  Let it sit for about 10 minutes to proof again.
• Add: 3 Cups of 100% Whole Grain Wheat Flour.
• Mix until the consistency is somewhat even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy.  Don't over mix or the bread will be tough.
• Lift the dough up or pull it back from one side and pour just a little olive oil into the bowl and grease it.  Flip the dough around several times so it is coated with the oil.  This will prevent it from sticking after it rises.  Leave it in the mixer to rise.  Cover with a wet cloth or plastic wrap for about an hour.
• Grease a bread pan with cooking spray. 
• Mix the dough again just enough to knock it down at least close to the original size.
• Drop the dough on a floured surface so you can kneed the dough and shape it. Kneed it for 3 minutes or so and shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Shape the loaf by turning the dough under its self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaf in your bread pan and let it rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
• When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.

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Maple Peanut Butter Chocolate Chip Oatmeal Cookies

 From: Maple Peanut Butter Chocolate Chip Oatmeal Cookies - Cookie and Kate

Ingredients

⅔ cup natural peanut butter

1/3 cup real maple syrup, preferably grade B

1/3 cup applesauce

4 tablespoons olive oil

1 large egg

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon baking powder

1/4 - 1/2 teaspoon fine-grain sea salt

1 ¼ cups old-fashioned rolled oats, ground for 30 seconds in a food processor or blender

1 ½ cups old-fashioned rolled oats

chopped walnuts to taste

sunflower seeds to taste

chocolate chips to taste

Preheat the oven to 350 degrees Fahrenheit and apply cooking spray to a smaller pan such as 8x10.

Mix everything through the vanilla in a bowl.  Mix well.  

Add everything through the oats and mix well.

Fold in the nuts, seeds, and chocolate chips.

Put dough into baking pan and smooth so it is even.

Bake for 18-20 minutes.