Crock Pot Chicken Parmesan

Loved this! So easy and so good :)

Source: http://www.chef-in-training.com/2012/01/crock-pot-chicken-parmesan/

2-4 boneless, skinless chicken breast halves (I used 3 large chicken breasts sliced in half)
1/2 cup Italian Seasoned Bread Crumbs (I used crushed whole wheat Ritz crackers and a package of Italian dressing mix, adds more flavor!)
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce (I used more than a jar)

Spread the 1 TBSP of olive oil into the bottom of your crockpot.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3.
Serve with your favorite pasta.

Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes

This is a great recipe for all sorts of pasta. I tend to tweak it in different ways each time I make it, using a different meat or different vegetables or different cheeses, I don't follow it exactly but I wanted to have it here because I usually end up having to find it again online.
Source: http://www.tasteandtellblog.com/pasta-with-sausage-artichokes-and-sun-dried-tomatoes/

INGREDIENTS

• 1/2 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
• 1/2 pound Italian sausage
• 8 oz. artichoke hearts, quartered
• 2 large cloves garlic, minced
• 1 1/4 cup chicken broth
• 8 oz. short cut pasta
• 1/4 cup Parmesan cheese, plus more for garnish
• 2 tablespoons fresh basil leaves, chopped
• 2 tablespoons fresh Italian parsley, chopped
• 8 oz. mozzarella, cubed
• salt and freshly ground pepper

INSTRUCTIONS

• Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.