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In a hurry?

This menu can all be made ahead. It can be frozen, thawed, then baked, or made the night before, placed in baking pans and ready to go for the next evening.


Pecan Crusted Chicken Breasts

Cheesy Pasta Bake

Home Canned Pears

I cut up chicken breasts to about 4 oz portions or smaller so that they are already for the plate and get lots of pecan crust on them.


Pecan Crusted Chicken Breasts (1 9×12 or 2 8×8)

6-8 boneless skinless chicken breasts

½ C finely chopped pecans

½ C dry bread crumbs

1 egg white

If Freezing:

Prepare pans by spraying with nonstick spray.

Do one individual’s orders at a time.

Mix pecans and bread crumbs.

Dip chicken into egg white, then into crumb mixture and place into individual’s pans.

Place plastic wrap over the chicken, then the sauce bag, then the lid.


If eating right away, place in your baking pan!

Direction for Baking:

Bake chicken at 350ºF for 30 minutes or until done.

This recipe can be made with any vegetables of your choice and as many as you want. This dish has more vegetables than pasta, but you can adjust it in many ways. Use up the vegetables that you have on hand or that your family prefers. I’m sure you will adaptations of this in the future. I just happened to have cheese on hand from a pizza night, so this is what came from that!

Cheesy Pasta Bake (1 9×13 or 2 8×8 pans)

Cheesy Pasta Bake with loads of Vegetables

16 oz. Rigatoni or any other pasta

30 oz. diced tomatoes, canned, or equivalent in fresh

2 T olive oil

1 whole large onion, chopped

1 small zucchini, chopped

1 C yellow squash, chopped

1 sweet red pepper, chopped

6 cloves garlic, minced

½ t kosher salt

¼ t freshly grated black pepper

2 C red kale, chopped into bite sized pieces.

¼ C fresh basil, chopped coarsely

¼ C Chardonnay, or other dry white wine

2 C mozzarella cheese, grated


Cook pasta (with ½ t salt added to water) to al dente, drain and set aside.

Prepare all ingredients.

Place chopped vegetables in a bowl, garlic (and tomatoes if fresh) in a bowl, and kale and basil in another bowl.

Sauté vegetables in olive oil for 5 minutes.

Sprinkle with salt and black pepper.

Add the garlic and tomatoes.

Cook, stirring occasionally, for 5 more minutes, then add the wine.

Allow the liquid to reduce a bit, maybe 2 more minutes, then turn off the stove and add the kale and basil.

Remove pan from stove.

Meanwhile, coat baking dish with cooking spray or oil of your choice.

Place cooked pasta in prepared dish.

Cover pasta with sautéed vegetables.

Sprinkle cheese on top of vegetables and cover with foil.

If Freezing:

Make sure you placed meal in freezer dish, cover with plastic wrap tight to the food to seal the air out. Cover with the lid, label the dish and freeze.

If Baking now:

Tent with foil and bake along with the chicken at 350°F for 30 minutes. Take foil off after 15 minutes.