Baked Parmesan Veggies

I love vegetables but often get bored eating them individually as side dishes so I was excited to find this recipe on Pinterest.  You can add or subtract any vegetables you'd like and adjust the quantities easily based on servings needed. 

Servings: 4
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min

Ingredients:

1 Yellow Squash - cut to bite size
1 Zucchini - cut to bite size
4 Red Potatoes or 1 Sweet Potato - cut to bite size
3/4 cup Cherry Tomatoes - halved
1 cup Baby Carrots - halved long ways
4-5 Cloves of Garlic- halved
1/2 cup Mini Onions - halved
1 tbsp Olive Oil
1/2 cup Parmesan Cheese (or more if you're feeling cheesy!) 

Instructions: 

1. Preheat oven to 350 degrees.
2. Place all vegetables and olive oil in large ziploc baggie and shake well to cover veggies with oil.
3. Place veggies on a baking sheet and bake for 35 minutes.
4. Remove from oven and sprinkle with parmesan cheese.  Return to oven and bake for an additional 10 minutes.

Baked Parmesan Chicken

Now that I'm an official Stay-at-Home Mom, my husband kindly informed me that cooking is a great way to use up some of my free time.  So I've been trying some new recipes and have found some really good ones.  This is probably my favorite so far. I serve it with grilled asparagus and corn on the cob.  (recipe adapted from MyKitchenEscapades)

Servings: 4
Prep Time: 5 min
Cook Time: 45 min
Total: 50 min

Ingredients

4 Chicken Breasts
1/2 cup Mayonaise (I used light)
1/2 cup Plain Greek Yogurt
1 1/2 tsp Lawry's Seasoning Salt
1/2 tsp Pepper
1 tsp Garlic Powder
1/2 cup + 1/4 cup Shredded Parmesan Cheese


Instructions:
1.  Preheat oven to 375 degrees and grease a 9x13 glass pan.
2. In a bowl, mix together all ingredients except the chicken and extra 1/4 cup cheese (you will use this later).
3. Place chicken breasts in glass pan and spread mixture over all chicken breasts evenly.  Sprinkle remaining 1/4 cup of cheese on top and place in the oven. 
4.  Bake uncovered for 45 minutes.