Pot Roast and Chicken Parmesan

Here are a few of my favorite meals to make.

Pot Roast

2 lb roast
4 baby carrots, chopped
1 small onion, chopped in quarters
1 14 oz can cream of mushroom soup
1 14 oz can beef broth
1/2 package onion soup mix

1. Place carrots and onions on the bottom of the crock pot.
2. Place roast on top. (It can be frozen or thawed. If frozen, increase cooking time by 2 hours).
3. Whisk cream of mushroom soup, beef broth and onion soup mix together and pour over the roast.
4. Place in a crock pot and set on low for 8-10 hours or high for 4-6 hours.

Chicken Parmesan {Haven't made this, but came up with a simple recipe. I'll let you know how it turns out tomorrow.}

1 lb chicken breast
1 jar Prego spaghetti sauce
1/4 cup Parmesan cheese {reserve 2 tablespoons for the topping and the rest to add to the bread mixture}
1 cup Mozzarella cheese
4 tablespoons Vegetable oil
1 eggs
1/2 cup skim milk
1 cup Panko bread crumbs
1 tablespoon Italian seasoning
1 box spaghetti

1. Rinse and pat dry chicken breast. Butterfly each breast by cutting each in half. Place each chicken breast between plastic wrap and pound with a mallet to make thin.
2. In a bowl mix the eggs and milk together.
   
3. In a separate dish mix the bread crumbs, Italian seasonings and Parmesan cheese together.
   
4. Heat a large pan/skillet with 2 tablespoons of oil to medium high heat.
5. Coat each chicken breast in the egg mixture and then coat with bread crumbs. Place in pan with heated oil. Cook chicken breast so the outside is crispy and the inside is cooked through. Set aside.
6. Spray a 9"x13" glass dish with Pam. Pour the spaghetti sauce in the bottom of the dish. Place chicken breast on top {leaving the tops of the chicken breasts clear of sauce}. Top chicken breast with Mozzarella and Parmesan Cheese.
7. Bake at 350 degrees for 15 minutes. (You can broil the top for ~3-5 minutes to get the cheese melted)
   
8. While the chicken is cooking, boil spaghetti noodles as directed and serve with the Chicken Parmesan.
9. Enjoy!