Little MouseKitchen: Spaghetti and No-Bake Cookies

Mom's Spaghetti Sauce

In a skillet, brown:

1 1/2 lbs ground beef

1 med onion, chopped

1 med green pepper, chopped

1 cup of mushrooms, chopped

pinch of salt and pepper

2 cloves of garlic chopped

2 Tbsp oregano

Drain fat off of ground beef and put drained mixture into a large pot. Add:

2 cans of tomato soup

1 large can of tomatos (juice and all)

1 can of tomato paste

1/2 cup water

1 bay leaf

3 Tbsp fresh basil, chopped

Simmer over low heat for 20 minutes. You can also put this in a slow cooker and cook on low for 4-5 hours. Can be frozen. (Reserve 2 cups for chicken parm on Wed.)

One Pot Chicken Parmesan

4 boneless, skinless chicken breasts

1/2 c flour

1 egg

2 Tbsp water

1 cup seasoned bread crumbs

2 cups spaghetti sauce

Parmesan cheese

Fresh parsely

Create a breading station with pie plates. In one pie plate, put the flour, in a second, put the egg and water and mix together to create an egg wash. In a third pie plate, add bread crumbs. Take the chicken breasts and dip in flour, coating both sides. Dip the flour coated chicken breasts in the egg wash, and then coat with the bread crumbs.

Preheat a nonstick skillet, or coat a skillet with nonstick cooking spray. Cook the chicken 5-7 min on each side, or until the chicken is browned. In skillet, add enough spaghetti sauce to coat the chicken. Cover, and simmer on low for 15 minutes or until the chicken juices run clear. Top with cheese and parsely.

Easy One pot Clam Chowder

2 cans Cream of Potato soup

2 cans minced clams

2 tbsp clam juice (bottled)

2 tbsp butter

2 cups of milk, or half and half

Salt and Pepper to taste

Fresh parsely

In medium saucepan, melt butter. Strain clams and toss the juice the clams were in. (This juice is very salty and can taste tin-like). Add soup, clams, and clam juice to saucepan. Add milk, salt and pepper. Let simmer and add parsely just before serving.