::Country Fried Steak::

::Ingredients::
- 1 1/2 to 2 pounds cubed steak
- 2 eggs
- 1 1/2 cups milk
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon salt
- 1/4 teaspoon each-garlic powder, paprika, cayenne pepper
- black pepper to taste
- additional salt and pepper to season meat
- vegetable oil for frying
- 1 package of pepper gravy

::Directions::

Cut each cubed steak in half and season lightly with salt and pepper.
In flat bowl, beat eggs and milk.
In a separate plate, mix flour with seasonings.

For each steak:Coat in flour mixture.
Dip in egg mixture.
Coat in flour again.
Dip in egg again.
End with another coating of the the flour and set aside.
Repeat.
Heat oil in a large skillet (preferably cast iron) over medium high heat.  Fry 3 pieces of meat at a time until they get golden brown and turn over to cook the other side.  Drain over a wire rack.  Serve warm and slathered in pepper gravy

::Chicken and Roasted Garlic Lasagna::

::Ingredients::
- 2 cups roasted chicken, shredded

- 2 bulbs of roasted garlic OR 1 TBS. minced garlic
- 1/4 sweet yellow onion, diced finely
- 5-6 baby bell peppers, diced finely (I used red & yellow)
- 6-7 fresh basil leaves, chopped
- Dried oregano, to taste
- salt and freshly cracked pepper, to taste

::Other Ingredients::
- 1 (32 ounce) container ricotta cheese (I used part skim fat)
- 1 egg
- 5-6 fresh basil leaves, chopped
- Dried oregano, to taste
- Fresh nutmeg, grated, to taste

- 1/2 cup + 3 tbsp of Parmesan cheese (divided)

- 9 whole wheat lasagna noodles, cooked per instructions
- mozzarella cheese, shredded
- Roasted Garlic and Basil Marinara

Prepare the roasted garlic.
Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.

Preheat oven to 375 degrees. Coat a large 9×13 baking dish with cooking spray.
In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.
Layer a 9 × 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, remaining 3 tablespoons of Parmesan cheese and a sprinkle of basil or oregano. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing.