Recipes for week of Oct 1st '18

This week I am planning to prep 3 meals. Each weekend we do a family dinner (on Sunday) with my brother and sister-in-law and anyone else that wants to join. Last week we didn’t have it because my husband and brother and sis-in-law were out of town. So the chicken parm is going to be for that meal, while I am prepping extra so that I can have it as leftovers. The other two meals are going to supplement the other meals.

This week will be a bit different, because my husband is back in town for 3 days so I am not just prepping for one. The way that I work this, is pulling out 3 meals that I prepped the previous weeks from the freezer so that he and I can have those for some lunches, make room in our freezer and also have variety so we aren't eating the same meals every day this week. So I pulled out the chicken pot pie meal, teriyaki chicken meal and the chicken stuffing meal. Apparently I was in a chicken mood the previous weeks. You will see more variety this week in my prep.

Chicken Parmesan and Spaghetti Bake: There is no recipe link for this one. I have taken my family recipe and tweaked it from other recipes I have found online.


  • 4 thick boneless, skinless chicken breasts (I cut them in half and pound thin to make 2 breasts)

  • 1 - 4 eggs, whisked (Just add more as you need it. It is for the egg wash)

  • 1 - 2 cups flour. I seasoned the flour with salt and pepper.

  • 1 cup breadcrumbs (You can buy one that is already seasoned or put some italian seasoning in these to give more flavor. Also you made need more than a cup. Just add more as you need it)

  • 8 ounces spaghetti (1 box - or you can use any pasta you like).

  • 1 jar marinara sauce - we use our homemade sauce that we freeze in bulk, but you can buy any favorite sauce you like

  • 2 tablespoons extra virgin olive oil

  • 1/2 cup freshly grated parmesan cheese

  • 8 slices mozzarella cheese

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper


Preheat oven to 350 degrees.

  1. Cook and drain pasta until al dente, according to package directions.

  2. Line up chicken breasts and pound thin. You can cover with plastic wrap or towel.

  3. Whisk flour with salt and pepper and place in a shallow bowl or place on a plate.

  4. Place whisked egg in a shallow bowl. Place breadcrumbs in shallow bowl.

  5. Place breadcrumbs on a plate. You can season with italian seasonings or buy pre-seasoned.

  6. Repeat the next steps with all chicken breasts.

    1. Dip chicken in flour on both sides to coat the chicken.

    2. Dip chicken in eggs and allow any excess egg to drip off.

    3. Dip chicken in breadcrumbs, pressing to coat in an even layer on each side.

  7. Heat up olive oil in a sauté pan. Place chicken in the medium high pan and cook for 4 minutes on each side, or until cooked through. You might have to work in batches depending on the size of the pan and how many chicken breasts you are cooking. I think max in the pan can really be around 1-3 thin breasts. 

  8. Lay pasta in a baking pan and cover with half the marinara sauce. Lay chicken on top and top with sliced mozzarella cheese. Pour the rest of the marinara sauce over chicken. Top chicken and pasta with parmesan and bake at 350, uncovered, until cheese is fully melted - probably around 10-15 minutes. YUM!!!!

This recipe was amazing!! Super tasty!

Sheet Pan Shrimp Boil:

Homestyle Stuffed Peppers: