Baked Chicken Parmesan


  • ▢ 4 boneless, skinless chicken breasts
  • ▢ 1 large egg
  • ▢ 1 cup Panko breadcrumbs
  • ▢ 1/3 cup grated Parmesan cheese
  • ▢ 1 teaspoon garlic powder
  • ▢ 1 teaspoon onion powder
  • ▢ 1/2 cup marinara sauce
  • ▢ 1 cup shredded mozzarella cheese


  • Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
  • Pound out the chicken breasts to an even thickness between two sheets of plastic wrap.
  • Crack the egg into a shallow bowl and add 1 tablespoon of water. Whisk with a fork until combined.
  • Add the Panko, Parmesan, garlic powder, and onion powder to a second bowl and stir to combine.
  • Dip each chicken breast into the egg and then the breadcrumbs, pressing the breadcrumbs into the chicken so that they adhere.
  • Place chicken breasts evenly spaced on the prepared baking sheet.
  • Bake for 20 minutes or until the chicken breasts reach 160 degrees.
  • Spoon 2 tablespoons of marinara over each piece of chicken. Sprinkle evenly with the mozzarella.
  • Bake for 5 more minutes or until the chicken reaches 165 degrees.
  • Serve immediately.


For extra crispy chicken, preheat the sheet pan in the oven. Add melted butter to the baking dish instead of non-stick spray. Spray non-stick spray over the tops of the chicken breasts before baking.

Tex Mex Meatballs


  • 2lb ground beef
  • ½ cup crushed tortilla chips (about 2 oz)
  • 6 tablespoons water or beef broth
  • 4 oz canned green chiles
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 2 teaspoons chipotle powder
  • ½ teaspoon onion powder
  • 15 oz red enchilada sauce
  • 2 cups Mexican style shredded cheese


  1. Preheat an oven to 350f.
  2. In a cup or small bowl, combine the finely crushed tortilla chips (they should be the size of large breadcrumbs) with the water or beef broth. Stir to make a thick paste. If the chips soak up all the liquid and seem dry, add another 1/4 cup of water.
  3. In a large bowl, combine beef, green chiles, salt, garlic, cumin, chipotle, onion and the crushed tortilla mix. Use your hands to blend everything together, mixing the ingredients as quickly as possible without overworking the meat.
  4. Form the ground beef mixture into balls, using about 1/3 cup of the mixture per ball. Do not overwork or form the meatballs too tightly.
  5. Place the meatballs in a large skillet or Pyrex-style baking dish, leaving space between them, then bake for 15 minutes.
  6. Pour the enchilada sauce over/around the meatballs, and return to the oven for a further 7-10 minutes, or until the meatballs read 155f internal temperature.
  7. Sprinkle the cheese all over the meatballs, and return to the oven for one final time until melted, about 3-5 minutes. Serve immediately.

Stir Fry Sauce

NOTE: Pour on each individual plate

1/2 c soy sauce or liquid aminos

3T honey

1/2 c water

3T apple cider vinegar

1 tsp powdered ginger

1 tsp sesame oil

1 tsp hot sauce (if desired)


Combine all ingredients in a mason jar

Seal and shake well.