I love my mommy recipes

Easy chicken Parmesan

16-ounce box frozen, breaded chicken patties

1 cup fire-roasted tomato and garlic pasta sauce

1 cup shredded Parmesan cheese

Heat oven as package directs. Line rimmed baking sheet with foil. Place patties on baking sheet; bake 5 minutes less than package directs. Spoon 1/4 cup sauce over each patty; top with 1/4 cup cheese. Bake 5 minutes, or until cheese melts.

Source: Woman's Day

Marinated broccoli salad

4 cups broccoli florets

8 ounces bocconcini (small fresh ­mozzarella balls), reserve liquid

2 tablespoons fresh lemon juice

Cook broccoli in simmering water until tender-crisp, about 10 minutes. Rinse under cold water and drain well. In a bowl, toss broccoli with bocconcini, 3 tablespoons marinade and fresh lemon juice. Makes 4 servings.

Source: Good Housekeeping

Oreo balls

2 pounds Oreo ­cookies

16 ounces whipped cream cheese

Almond bark, chocolate flavored

In a large bowl, crumble cookies until very fine, and mix with cream cheese. Roll mixture into 1 inch balls and refrigerate for at least 1 hour.

Melt the almond bark according to package directions. Dip balls into melted bark and place on waxed paper to cool. Store in refrigerator.

Grilled chicken with salsa

4 boneless, skinless chicken breast cutlets, 6 to 8 ounces each

¼ cup bottled Italian salad dressing

8 ounces fresh salsa, refrigerated

Preheat grill to high heat. Place chicken cutlets in a large zip-top plastic bag. Add salad dressing. Turn to coat chicken; marinate in refrigerator 15 minutes. Grill cutlets 2 to 3 minutes a side, or until lightly browned and cooked through. Remove chicken from grill and serve with salsa.

Easy potato salad

1½ pounds small red potatoes

1⁄3 cup bottled creamy Italian dressing

½ cup chopped fresh basil

Place potatoes in saucepan and cover with water. Heat to ­boiling; reduce heat and simmer until potatoes are fork-tender, about 15 minutes. Rinse under cold water and drain well. Cut potatoes into 1-inch chunks and place in bowl; stir in creamy Italian dressing, and chopped basil. Makes 4 to 6 servings.

Quick barbecue beans

3 slices fully cooked bacon

28-ounce can baked beans

1⁄3 cup bottled barbecue sauce

Chop bacon and place in a small saucepan. Add baked beans and barbecue sauce. Cook over medium-low heat about 10 ­minutes. Makes 4 to 6 servings.

Honey-glazed salmon

1 pound salmon fillet, cut into 4 pieces

1 tablespoon honey

1 tablespoon ketchup

Heat oven to 450 degrees. Line cookie sheet with foil; spray foil with cooking spray. Place salmon on cookie sheet. In small bowl, mix honey and ketchup. Spread over fish. Bake 12 to 18 minutes or until fish flakes easily with fork.

From 4-Ingredient Diabetes ­Cookbook by Nancy S. Hughes

Lemony asparagus spear salad

1 pound asparagus spears, trimmed

1 tablespoon basil pesto sauce

2 teaspoons lemon juice

Cover asparagus with water in a large skillet and bring to a boil, then cover tightly and cook 1 minute or until tender-crisp. ­Immediately drain asparagus in a colander and run under cold ­water to cool. Place asparagus on paper towels to drain, then place on a serving platter. Top asparagus with pesto, and roll spears back and forth to coat completely. Drizzle with lemon juice and sprinkle with salt. Serve within 30 minutes.

Makes 4 servings.

From 4-Ingredient Diabetes Cookbook

Baklava cups

2.1-ounce box frozen mini phyllo shells

2⁄3 cup chopped pistachio-lovers nut mix (pistachios, cashews and almonds)

1/4 cup honey, mixed with 1 teaspoon water

Heat oven to 350 degrees. Have a rimmed baking sheet ready. Fill shells with nuts. Bake about 8 minutes, until shells are lightly browned. Remove from oven and spoon in honey mixture. Serve warm or at room temperature.

From Woman's Day