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2 eggs, beaten

1 cup grated Parmesan cheese

7 ounces seasoned bread crumbs

6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil

12 ounces pasta sauce
6 slices Monterey Jack cheese

1. Preheat oven to 375 degrees F (190 degrees C).

2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

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1 medium-sized beet

1 tablespoon olive oil

1 3/4 cups semolina flour (you can use all-purpose flour, but the pasta will be softer and less al dente after cooking. An option is to let the pasta dry for a couple hours so that it cooks more al dente)

1 teaspoon salt

1 teaspoon olive oil

1/3 cup water

For the sauce

1/2 tablespoon olive oil

1 shallot, diced

1 clove of garlic, minced

1/4 cup white wine

1/2 tablespoon flour

1 tablespoon olive oil

1/2 cup vegetable stock

1/4 teaspoon herb of choice (tarragon, rosemary, thyme, oregano, basil, etc. Whatever you like)

Salt and pepper, to taste

Leftover beet puree (optional)

1 – 2 teaspoons balsamic vinegar (optional)

Fresh basil or chives, to serve (optional)

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1 tablespoon butter

3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn

1 plum tomato, chopped
1 tablespoon lime juice

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/3 cup minced fresh cilantro

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3 slices bacon, cut into thirds

1/3 cup vegetable oil

1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced

1 white onion, chopped

1 pinch white sugar

Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.

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1 small bunch celery (or 1 heart)
1/2 English cucumber
1 large green apple
1/2 lemon
1 -inch knob of ginger

1. If your juicer has a "high" and "low" setting, run the celery and cucumber through first on the LOW setting.

2. Then switch it to HIGH and run the apple, lemon and ginger through the juicer.I like to sandwich the piece of ginger between the apple and lemon so that it stays put and is easier to juice.

3. Drink the juice right away, or save it in an airtight mason jar for up to 24 hours in the fridge

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1/2 cup butter melted
2 garlic cloves minced
1 cup Italian or plain breadcrumbs
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1 medium cauliflower head

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.

2. Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed.

3. Melt butter and in a small bowl. Add garlic and stir in.

4. Place breadcrumbs, salt, pepper and Parmesan cheese in another bowl.

5. Dip each cauliflower piece into butter first, then to breadcrumbs.

6. Place each breaded piece on prepared baking sheet. Repeat until you use up all cauliflower.

7. Roast cauliflower for 35 to 32 minutes, or until the breading is golden brown.

https://www.crunchycreamysweet.com/roasted-garlic-parmesan-cauliflower/