So delicious & easy! Parmesan Crusted Chicken with Bacon

Parmesan Crusted Chicken with Bacon

Ingredients

1. Oil for frying - about 1/2 - 3/4 cup
2. 4 boneless skinless chicken breasts - about 4-5 oz each
3. 3/4 cup Parmesan cheese
4. 1/4 tsp garlic powder
5. 1/4 tsp pepper
6. 1/2 tsp salt
7. 1-1 1/2 cups shredded Asiago cheese
8. 3-4 slices bacon - cooked and crumbed (can leave slightly under-done, it will finish cooking under broiler)
9. 1 egg beaten
10. 1 tablespoon water

Instructions

1. Preheat oven to 350 degrees
2. In a small shallow bowl, mix egg and water
3. In another shallow bowl, mix cheese, pepper salt and garlic
4. Heat oil over medium high heat
5. Dip each chicken breast first in egg mixture then in cheese
6. Fry in hot oil until crust is golden brown
7. Prepare a baking pan by covering with foil and placing wire rack on top
8. Place chicken on rack and bake about 20 minutes or until juices run clear
9. Time will depend on thickness of chicken
10. Remove from oven and turn oven to broil
11. Top each piece of chicken with Asiago cheese and bacon and place under broiler to melt cheese

Delicious & Healthy! Apple Cranberry Walnut Salad

Apple Cranberry Walnut Salad

Crisp apples, dried cranberries, feta cheese, and hearty walnuts come
together in a fresh Autumn salad.
Author: Tiffany
Recipe type: Side Dish
Cuisine: American
Serves: 4­6

Ingredients
6 cups salad (I used a combination of arugula and baby spinach, any
spring green mix will do)
1 red apple
1 green apple
1 cup walnuts, roughly chopped (such as Diamond of California)
⅓ cup crumbled feta cheese
⅓ cup dried cranberries
dressing (see note)
1 cup apple juice
4 tablespoons apple cider vinegar (or white vinegar in a pinch)
2 tablespoons honey
scant ½ teaspoon salt
¼ teaspoon black pepper
¼ cup oil
Instructions
1. Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries
together in a large bowl.
2. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
Notes
*I also love poppyseed dressing with this salad!
**Recipe can easily be doubled or tripled for a larger group

FISH, COURGETTE & POTATO BAKE - Eat Healthy on a budget!

Layers of onions, potatoes and courgettes, topped with succulent fish fillets and herbs… a great one pan dinner.

Serves 4

Prep: 15 minutes

Cooking: 30 minutes

1. 
   
2. 
   
3. 1tbsp olive oil
4. 1 onion, sliced
5. ½ x 2.5kg basics potatoes, unpeeled and thinly sliced
6. 2 garlic cloves, peeled & finely chopped
7. 300g courgettes, thinly sliced
8. 1 x 520g pack basics white fish fillets, defrosted according to pack instructions
9. Zest & juice of 1 lemon
10. 500ml vegetable stock (1 x stock cube)
11. 2 tsp dried mixed herbs

1. Heat the oil in a large frying pan and cook the onions and potatoes for 10-15 minutes, until starting to brown. Add the garlic at the last minute.
2. Stir through the stock, season well, cover and simmer for 10 minutes. Halfway through, top with the courgette slices.
3. Place the fish fillets on top of the courgettes. Sprinkle over the dried herbs, lemon zest and season to taste. Cover and cook for 5-6 minutes, until the fish is opaque and flakes easily.
4. Serve immediately with the potatoes and squeeze over the lemon juice.

Baby Pandas, what more do you want!

Important Water Facts

So Cute

Check this Unique Sweet Gift Out!!

Total Time: 33 mins

Prep Time: 30 mins

Cook Time: 3 mins

10 ounces pretzel sticks (Pretzel RODS)

12 ounces milk chocolate chips (or melting disks)

1/2 cup white chocolate chips (optional)

candy sprinkles (optional)

miniature M&M's chocolate candies (optional)

mini Reese's pieces (optional)

chopped peanuts (optional)

Directions:

1. 1
   Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).
2. 2
   If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.
3. 3
   Dip each pretzel rod about 2/3 of the way up in chocolate.
4. 4
   Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.
5. 5
   Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).
6. 6
   Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
7. 7
   Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).
8. 8
   Lay back on wax paper to set completely.
9. 9
   These look great displayed in, or given in, a unique glass or mug.