Easy and Creamy Italian Skillet Dinner

From Cooking During Stolen Moments

1/2 lb ground beef
1/2 onion, diced
1/2 green pepper, diced
1 tsp salt
1 tsp garlic powder
1 tsp Italian seasoning
8 oz tomato sauce
15 oz diced tomatoes
16 oz ricotta
1/2 lb pasta, cooked
1 cup mozzarella

In a large skillet, cook ground beef with onions and green peppers. Season with salt, garlic powder and Italian seasoning. Drain when browned.

Add tomato sauce and diced tomatoes. Simmer for 10 minutes. Stir in ricotta until combined. Add in pasta. Sprinkle with cheese and cover until cheese is melted.

Comments: This was fabulous to cook. I love one skillet dinners. J loved it because it had ricotta. C loved it, well she just loved it. I definitely plan on cooking this one again.

Zippy Carrots

2 tbsp butter
1/4 cup brown sugar
2 tbsp mustard
1/4 tsp salt
3 cups carrots (cut how ever you like)
1 tbsp parsley

Melt butter in a pan. Stir in brown sugar, mustard and salt. Add carrots and stir constantly until carrots are glazed and heated. Sprinkle with parsley.

Comments: These were delicious. C gobbled them up. I would recommend maybe using julienne carrots. I used slices and they didn't get to the consistency I would have preferred, but I was done cooking them.

Parmigiano Panko Herb Chicken

From Bell'alimento

4-6 Chicken breasts
Panko flakes
1.5 cups parmigiano reggiano
2 tbsp dried basil
salt and pepper
extra virgin olive oil

Pound out chicken to a 1/4" thickness.

Heat your oil on a large pan over medium-high heat.

Place panko in a dish along with parmigiano, salt, pepper, and basil. Cover chicken with panko mix. Fry until golden brown.

I served with Zippy Carrots

Comments: This was really simple and pretty good. I might bake it next time just for a healthier alternative.