Mexican Stuffed Shells

1 lb shredded chicken or beef (i used chicken)
 1/2 package low-sodium taco seasoning
4 ounces cream cheese (half a package) i even halfed this i like little cream cheese
20 jumbo pasta shells
1 1/2 cups salsa (i used chachies)
1 cup enchilada sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese

toppings: olives, green onions, cilantro, sour cream

"Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa."

Chicken Parmigiana

last 8 recipes i posted source: baking with blondie dont know why some are pasted like this. sorry! Ingredients: 2 large thawed chicken breasts, trimmed and sliced horizontally 2 eggs, whisked 25 oz jar of your favorite marinara/pasta sauce, or homemade thick mozzarella, cut into 1/4 inch slices 1/2 C Parmesan, shredded 1/2 C italian bread crumbs 1/2 C Panko bread crumbs 1 C flour 1/2 C EVOO salt and pepper Directions: 1. Preheat oven to 350 degrees. 2. Prepare 3 separate bowls for the breading: - The first bowl should have the flour. - The second bowl should have the whisked eggs. - In the third bowl, combine the Parmesan, bread crumbs, and Panko. 3. Heat EVOO in large pan over medium-high heat. 4. When oil is warmed, with your clean hands (easiest) coat your chicken: - Coat chicken first in flour bowl until completely covered. - Then throw floured chicken in egg bowl until completely covered, and none of the dry flour is showing through. - Then coat your chicken in bread crumb mixture until completely covered. - Gently lay chicken in warm oil, and quickly repeat with the other chicken breast slices. 5. Cook until chicken is browned, about 3-5 minutes on each side. 6. While chicken is browning, pour marinara/pasta sauce into a large casserole dish (to be the bed for the chicken). Salt and pepper each side. 7. Remove the chicken from the pan, and lay in the baking dish right in the pasta sauce. 8. Top each chicken slice with a mozzarella slice. 9. Bake for about 15-20 minutes, or until chicken reaches 165-170 degrees with a meat thermometer. 10. Turn broiler on high, and broil until cheese begins to show some color. Remove from oven.