Baked mushroom chicken

4 chicken tenderloins, flattened to 1/4 inch thick

1/4 cup all purpose flour

3 Tbsp butter

8 ounces baby portabella mushrooms, sliced

1/2 cup chicken broth

1/4 tsp salt

1/8 tsp pepper

1/2 cup green onions, chopped

1/3 cup grated parmesan cheese

Place flour in a large resealable plastic bag.  Add chicken breasts and shake to coat. 

In a large skillet, melt the butter and cook the chicken until lightly browned on both sides.  Transfer to 8 x 8 baking dish.

In the same skillet, sauté the mushrooms.  Add the broth, salt and pepper.  Bring to a boil and cook until mushrooms are tender and broth is reduced by about 1/2. 

Spoon mushrooms and juices over the chicken.

Bake uncovered at 375 for 15 minutes or until chicken is no longer pink. Sprinkle with parmesan cheese and green onions and return to the oven for 5 minutes until cheese is melted.

Crockpot Porcupine Meatballs

1.5 lb lean ground beef 

1 egg

1Tbsp garlic powder 

1Tbsp onion powder

1 cup uncooked rice

8 oz can tomato sauce

1 cup water 

Mix together all ingredients EXCEPT tomato sauce and water.  Be sure to mix well. 

Shake into 9 meatballs. Place in a single layer in the bottom of the crockpot. Pour water in around the meatballs. Spoon tomato sauce on top of each meatball. 

Cook on Low for 4 hours ( can leave for 6 hours). Can spoon any extra sauce on top to serve.