Baking Betty

Growing up I learned from my southern mama that one of the ways to a man’s heart is through food. My dad is a meat and potatoes kinda guy and we literally had potatoes at every meal. I'm not talking about those strange, processed just add water potatoes that I never knew existed until my adult years. I am talking about the hand peeled, cut, boiled and mashed made from scratch mashed potatoes. If we all had spaghetti, my dad had steak and potatoes, I never thought about the value these acts of thoughtfulness truly held until I became a wife. To my brothers and sisters this was just the norm in our household. That being said one of Trev's favorite foods in chicken parm and when I ran across this recipe I knew he would enjoy it. The feeling you get when you satisfy someone simply by your cooking is good for the soul... maybe that's why they call it soul food.

Recipe: Chicken Parm Eggroll Wraps Ingredients: 2 boneless skinless chicken breasts 1/2 jar of your fav marinara (I like Organics brand from Fry's) Shredded Mozzarella Spinach leaves Eggroll wrappers Directions: Preheat oven to 350. Bake chicken until cooked through, then shred. Add marinara to cooked chicken. Lay eggroll wrappers on a flat surface. Put a few spinach leaves down and a spoon full of chicken. Add a handful of cheese on top of chicken. Dip finger in water and spread on the outer rim of each eggroll wrapper. Fold eggroll wrapper from top left corner to bottom right. Preheat oven to 450. Lightly spray each wrap with cooking spray. Bake for 12 minutes. Serve with marinara sauce.