From the “Quick and Simple” Rss feed…
- 1 1/2 cups marinara sauce
- 4 leftover chicken breasts (or use thick slices of rotisserie chicken)
- 1/2 cup bread crumbs
- 2 tablespoons melted butter
- 1 cup shredded mozzarella cheese
Preheat broiler.Heat marinara sauce and chicken in a large ovenproof skillet until warmed through, 5-7 minutes.
In a small bowl, combine bread crumbs, melted butter and cheese; sprinkle over chicken and sauce. Place skillet under the broiler and cook until topping is melted and beginning to color, 3-5 minutes. Serve with steamed green beans or broccoli.
Another one of Rhonda’s delicious recipes
2 pounds cut up steak
8 oz can tomato sauce
1/4 onion, chopped
6 carrots, chopped
6 potatoes, chopped
1/4 bell pepper, chopped (yellow, red, or a mixture is best)
seasoning to taste*
Season meat. Fry in oil and butter mixture till browned. Add tomato sauce, onions, carrots, potatoes, and bell pepper. Add 2 cups water or enough to cover potatoes. Bring to a boil, then reduce heat to medium, and cook, covered, 25 minutes or until potatoes are soft. Serve with Spanish rice.
*garlic, cumin, cilantro are good.
This pot roast comes out so tender and flavorful!!! You can also brown the pot roast after cutting it in half to ensure a pretty color and extra flavor. Be sure to deglaze the pan with some water or beef broth to get all the yummy crunchies off the pan!
1 2.5 pound boneless round roast
1 medium onion, sliced
salt and pepper to taste
2 8 oz cans tomato sauce
1 pkg dry Italian dressing mix
Slice roast in half and place in the slow-cooker. Add onion and remaining ingredients. Cover and cook on high for 1 hour, then on low for 7 hours. Slice meat to serve.