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Prep & Preserve Kitchen Old-school kitchen skills for modern life. Canning • Dehydrating • Meal Prep • Pantry Staples
Cooking from scratch with real ingredients. No packets.

No mystery ingredients. Just real food.

Parmesan-Crusted ChickenGolden, cheesy, crispy chicken served with Italian green beans or corn and garlic butter noodles...
10/11/2026

Parmesan-Crusted Chicken

Golden, cheesy, crispy chicken served with Italian green beans or corn and garlic butter noodles or mashed potatoes.

Servings: 4

Prep Time: 10 minutes + 25 minutes to overnight marinating

Cook Time: 15–20 minutes

Ingredients

Chicken

4 thinly sliced chicken breasts
4 tablespoons butter or olive oil, for searing
Marinade
4–6 tablespoons olive oil
⅓ cup buttermilk ranch dressing
Lemon juice, to taste
2 tablespoons Worcestershire sauce
1 tablespoon garlic powder
1–2 teaspoons Creole seasoning
1 teaspoon onion powder
Black pepper, to taste

Parmesan Cheese Topping

1 cup Italian cheese blend or shredded Parmesan cheese
¼ cup ranch dressing
Crispy Breadcrumb Topping
1 cup panko breadcrumbs
4 tablespoons butter, melted
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

Instructions

1. Marinate the chicken.
In a bowl, whisk together the olive oil, ranch dressing, lemon juice, Worcestershire sauce, garlic powder, Creole seasoning, onion powder, and black pepper. Add the chicken and coat thoroughly. Cover and refrigerate for at least 25 minutes or overnight.

2. Prepare the Parmesan topping.
In a small bowl, combine the shredded Italian cheese blend or Parmesan cheese with ¼ cup ranch dressing. Mix well and set aside.

3. Prepare the breadcrumb topping.
In another bowl, combine the panko breadcrumbs, melted butter, garlic powder, salt, and black pepper. Stir until the breadcrumbs are evenly coated.

4. Sear the chicken.
Heat 4 tablespoons of butter or olive oil in a cast-iron skillet over medium heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Sear the chicken for approximately 3 minutes per side, until lightly golden. Work in batches if needed.

5. Add the toppings.
Spread the Parmesan-ranch cheese mixture evenly over each chicken breast. Sprinkle the buttery garlic breadcrumb mixture over the cheese, pressing gently so it adheres.

6. Broil until golden.
Place the skillet under a low broiler and cook until the cheese is melted and the breadcrumb topping is golden brown. Check frequently to prevent burning. Make sure the thickest part of each chicken breast reaches an internal temperature of 165°F (74°C). If your skillet is not broiler-safe, transfer the chicken to a baking dish first.

7. Serve and enjoy!
Serve hot with Italian green beans and garlic butter noodles for a delicious, comforting homemade dinner.

Serving Suggestions
Italian green beans seasoned with garlic and Italian herbs
Garlic butter noodles tossed with Parmesan cheese
Optional garnish of fresh parsley or extra Parmesan cheese

Tip: For an extra-crispy topping, broil the chicken uncovered and keep a close eye on it. The breadcrumbs can brown quickly!

Made more homemade lunchables for kid for week. Theres many variations you can do.Diy lunchables that cost a fraction of...
10/04/2026

Made more homemade lunchables for kid for week. Theres many variations you can do.

Diy lunchables that cost a fraction of the price! Make ahead, keep all week, mix and match combos.

Colby - pretzel - apples - meat

String cheese - apple grape - cracker

Nann bread - sauce - cheese pepperoni - banana peppers

Nacho chip - cheese/salsa - jalapenos

Ham cheese cracker cookie

Turkey cheese cracker cookie

Bolona cheese cracker cookie

Roast beef cheese cracker peppers

Protein (choose two):

• pepperoni

• turkey breast

• ham

• salami

• bologna

• cheese (all varieties)

• chicken nuggets

• hot dog

• boiled egg

Carbohydrate (choose one):

• crackers (my kids like wheat thins, saltines and club crackers)

• pitas

• bread or buns

• pretzels

• chips

Fruit and Veggies (choose two):

• grapes

• apples

• oranges (my kids prefer clementines)

• strawberries

• pickled peppers

• carrots

• broccoli

• cucumbers

• grape tomatoes

Extras:

If your lunchable needs a little extra, don’t forget the dips or sauces. Here are some ideas:

• mustard

• BBQ Sauce (my kids love our homemade one)

• ketchup

• mustard

• ranch

• pizza sauce (way cheaper to make it yourself)

Desserts:

My kids love homemade desserts the best, so I try to put a homemade goodie in their lunch most days. Here are some of their favorites:

• graham crackers

• strawberry cookies

• snickerdoodle cookies

• brownie cookies

• jello cookies

Made turkey bacon ranch sliders for freezer for quick lunch or snack.
10/04/2026

Made turkey bacon ranch sliders for freezer for quick lunch or snack.

Homemade yogurt drinks with tropical fruit.8oz Protein drink flavored32oz Plain greek yogurt 2 cups Fruit
10/04/2026

Homemade yogurt drinks with tropical fruit.

8oz Protein drink flavored
32oz Plain greek yogurt
2 cups Fruit

Freezer garlic breads and buffalo chicken pizzas. Ready for my future self to thank me.
10/04/2026

Freezer garlic breads and buffalo chicken pizzas. Ready for my future self to thank me.

🥔 Freezer Rosemary Garlic Red PotatoesMakes1 gallon freezer bag — approximately 5 lbs potatoesIngredients5 lbs red potat...
10/04/2026

🥔 Freezer Rosemary Garlic Red Potatoes
Makes

1 gallon freezer bag — approximately 5 lbs potatoes

Ingredients

5 lbs red potatoes, cubed
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon freshly ground black pepper

Onion Soup Mix Substitute
1 batch = approximately 1 packet of onion soup mix
¼ cup dried onion flakes
2 tablespoons low-sodium beef bouillon granules
¼ teaspoon onion powder
¼ teaspoon dried parsley flakes
⅛ teaspoon celery seed
⅛ teaspoon paprika
⅛ teaspoon ground black pepper

Instructions

1. Prepare the Potatoes
Wash and cube the 5 lbs of red potatoes.
Place the cubed potatoes in a large pot and cover with cold water.
Bring the water to a boil.
Parboil the potatoes for 7–10 minutes. They should be slightly tender but not fully cooked.
Drain immediately and transfer the potatoes to an ice bath to stop the cooking process.
Once completely cooled, drain and pat the potatoes very dry with clean towels.

2. Season
Place the cooled, dry potatoes in a large bowl.
Add the canola oil, olive oil, chopped garlic, rosemary, black pepper, and the onion soup mix substitute.
Add the quartered onion.
Toss thoroughly until the potatoes are evenly coated.

3. Flash Freeze
Line baking sheets with parchment paper.
Spread the seasoned potatoes in a single layer, leaving space between pieces.
Place the baking sheets in the freezer.
Freeze for approximately 4 hours, or until the potatoes are completely frozen.

4. Package
Transfer the frozen potatoes to a 1-gallon freezer bag.
Remove as much excess air as possible.
Label and date the bag.
Keep frozen until ready to use.

To Cook
Cook the potatoes directly from frozen using your preferred method:

Oven: Roast at 425°F until browned, crispy, and heated through, turning occasionally. 15 minutes

Air Fryer: Cook at 400°F, shaking or tossing occasionally, until golden and crispy. 15 minutes

Tip: For the best texture, don't thaw the potatoes before cooking.

After he found protein cereal krispies he requested these scotcharoo bars.Peanut Butter Butterscotch Rice Krispies To ma...
10/04/2026

After he found protein cereal krispies he requested these scotcharoo bars.

Peanut Butter Butterscotch Rice Krispies

To make the Bars

1 cup sugar
1 cup light corn syrup or honey for healthier version
1 cup creamy peanut butter
6 cups crispy rice cereal like Rice Krispies

To make the Chocolate Chip and Butterscotch Topping

1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Instructions

Line a 9×13-inch pan with parchment or grease lightly.
Combine sugar and corn syrup in a large saucepan. Heat over medium, stirring constantly, until mixture just begins to bubble. Do not bring to a full boil.
Remove from heat and stir in peanut butter until smooth.
Add cereal and stir until fully coated.
Press into pan evenly without compacting too firmly.
Melt chocolate and butterscotch chips in the microwave in 30-second intervals, stirring until smooth.
Spread over bars and let set. Cut into squares and serve.

Bacon egg cheese sandwichs for week.
10/03/2026

Bacon egg cheese sandwichs for week.

Protein Cinnamon Toast Crunch Rice Krispie TreatsIngredients8 tablespoons unsalted butter, cut into tablespoon pieces16 ...
10/03/2026

Protein Cinnamon Toast Crunch Rice Krispie Treats

Ingredients
8 tablespoons unsalted butter, cut into tablespoon pieces
16 ounce bag mini marshmallows, plus 2 cups mini marshmallows, divided
1 teaspoon vanilla extract
1/2 teaspoon sea salt, plus more for sprinkling
4 cups crispy rice cereal
4 cups protein Cinnamon Toast Crunch cereal

Instructions

For super thick Rice Krispie Treats, grease an 9x9-inch baking pan with nonstick cooking spray. For regular Rice Krispie Treats, grease a 9x13-inch baking pan with nonstick cooking spray. You can also line the pan with parchment paper to make it easier for them to come out of the pan. Set pan aside.

First, brown the butter. Place the butter in a large pot and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes.

Add the 16 oz bag of marshmallows and stir until the marshmallows are completely melted.
Remove the pan from the heat and stir in the vanilla extract and sea salt. Add the Rice Krispies and Cinnamon Toast Crunch; gently stir until well coated with the marshmallows. Stir in the remaining 2 cups of mini marshmallows.

Transfer mixture to the prepared pan. Lightly press the mixture into the pan, using a greased spatula. You can also lightly grease your hands and press the mixture into the pan. Don’t press too firmly or the treats will end up hard and dry. Sprinkle a little flaky sea salt on top, If desired.
It's best to let the Rice Krispie Treats sit for about 1 hour before cutting. Cut into squares and serve.

Notes
Store the treats in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.

🥐 Homemade Hot PocketsReciepe makes 6 Hot Pockets I doubled this reciepe spent $5 on dough had rest of the ingredients i...
09/27/2026

🥐 Homemade Hot Pockets
Reciepe makes 6 Hot Pockets

I doubled this reciepe spent $5 on dough had rest of the ingredients in my fridge made 12 hot pockets.

Ingredients
Hot Pockets
2 sheets refrigerated pie crust or pastry dough
2–4 tbsp pizza sauce per pocket
2 cups shredded mozzarella cheese
2 links mild Italian sausage, cooked and crumbled
Or substitute ham, pepperoni, chicken, beef, or your favorite filling

Egg Wash
1 egg
2 tbsp water
Garlic salt, to taste
Dried oregano, to taste

Instructions
Prepare the filling: Cook the Italian sausage thoroughly, drain, and let cool slightly.
Prepare the crust: Cut each pie crust sheet in half to create 4 pieces.

Fill: Add pizza sauce, mozzarella, and your cooked filling to one side of each piece. Don't overfill.

Fold: Fold the empty half of the crust over the filling.

Seal: Press the edges together, then crimp all around with a fork to seal.

Prepare for baking: Place the hot pockets on a parchment-lined baking sheet.

Make egg wash: Whisk together the egg and water. Brush each pocket generously with egg wash.

Season: Sprinkle lightly with garlic salt and oregano.

Bake: Bake at 375°F for 15–20 minutes, or until golden brown and heated through.
Cool: Let them rest for a few minutes before serving.

🥪 Filling Combinations

Breakfast Hot Pocket
Bacon
Ground sausage
Scrambled eggs
Cheddar cheese

Chicken Pot Pie
Pulled chicken
Peas & carrots
Cream of chicken soup

Cheesesteak
Cooked shaved beef
Green bell pepper
Onions
Provolone cheese

Veggie
Steamed broccoli
Sautéed green bell pepper
Sautéed red onion
Fried potatoes
Mozzarella or cheddar

❄️ Make-Ahead & Freezer Instructions
If you don't want to bake them tonight, assemble the hot pockets but don't bake them.
Wrap each assembled pocket tightly in plastic wrap.

Place in a freezer bag or airtight freezer container.

Freeze until ready to use.
For best results, thaw in the refrigerator before baking.

Bake at 375°F until golden brown and hot in the center, adding a few extra minutes if needed.
Tip: If freezing, label the package with the filling and date so you can easily grab a homemade hot pocket whenever you need one.

Address

Baraboo, WI
53913

Telephone

(608)4088048

Website

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