Food

Crispy Cheddar Chicken
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken

Lasagna

 2 lbs lean or extra lean ground beef (turkey is also a great low fat option)
4 tbsp minced onion
1 can (15 oz) tomato sauce
1-1/2 cups water
2 tbsp prepared mustard
1 egg
1 container (15 oz) ricotta cheese or cottage cheese, drained well to release access moisture
3 cups cheddar and mozzarella cheese
12 uncooked lasagna noodles (whole wheat is a healthier alternative)
4 oz shredded lettuce or spinach
1 medium tomato, sliced
Dill pickle slices for garnish

Directions:   

Spray a glass 9×13 baking dish with non stick baking spray
In a skillet on medium high heat, brown the ground meat and onion until meat is brown and cooked.
Add the tomato sauce, ketchup and mustard.
In a separate bowl, mix the egg with ricotta cheese and 3 cups of the cheddar and mozzarella cheese evenly divided.
Spread 1 cup of the meat mixture and spread evenly over the bottom baking dish. Lay 4 lasagna noodles on top of meat. Spread ½ cup of the ricotta/egg mixture over the noodles. Then add 1 ½ cups of the beef mixture over top. Repeat this process. When layered, top with the remaining shredded cheese mixture.
Cover with foil and bake for 45 minutes. Then remove foil and bake for an additional 30 minutes or until cheese is lightly brown and bubbly. Top with lettuce/spinach, tomatoes and pickle slices before serving.