40 Môvies tô Watch When Yôu Need a Gôôd Cry




Nôthing against feel-gôôd môvies, but sômetimes yôu just need tô watch sômething that makes yôu sôb yôur eyes ôut. (Catharsis is a gôôd thing.) Thôse times, turn tô ône ôf the fôllôwing 40 films guaranteed tô make yôu ugly-cry.

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BROCCOLI CHEDDAR CHICKEN

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INGREDIENTS 4 boneless skinless chicken breast  1/2 teaspoon salt 1/2 teaspoon pepper 1 cup milk 1 can cheddar cheese soup 1/2 teaspoon paprika 6 ounces cheddar cheese, shredded 8 ounces frozen chopped broccoli, defrosted 1 1/2 cups crushed Ritz crackers INSTRUCTIONS Preheat oven to 350 degrees and lightly grease a casserole dish. Season chicken with salt and pepper and place in prepared dish. In a medium bowl, mix together milk, soup, paprika, and cheddar cheese. Pour half of cheese mixture over chicken.  Scatter broccoli pieces over cheese mixture. Top with Ritz cracker pieces and remaining cheese mixture. Place in oven and bake for 45 minutes. (I look for small chicken breasts for this recipe. Larger ones I cut in half horizontally. You will need to increase cooking time by at least 10 minutes if your chicken breasts are larger and you do not cut them into 2 thinner pieces.) Read Full Recipe >>>> Cl
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Chicken Parmesan Recipe

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Ingredients 2 chicken breasts (large), about 1 1/2 lbs 1/2 cup all-purpose flour 1 tsp salt 1/2 tsp black pepper 2 large eggs beaten until frothy 1/2 cup Italian bread crumbs 1/2 cup parmesan cheese shredded or grated 2 Tbsp Light olive oil to sauté 24 oz marinara sauce 4 oz mozzarella cheese (1 cup shredded) 1 Tbsp fresh basil or parsley, chopped for optional garnish Instructions Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets.* Season with salt and pepper.  In a shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese.  Dip both sides of each chicken cutlet into the flour, tapping off excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure
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Slow Cooker Teriyaki Chicken

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INGREDIENTS 1 1/2 pounds boneless skinless chicken breasts 2 teaspoons garlic minced 2 teaspoons ginger minced 1/4 cup honey 3 tablespoons brown sugar 1/2 cup low sodium soy sauce 2 teaspoons toasted sesame oil 2 tablespoons rice vinegar 1/4 cup cold water 2 tablespoons cornstarch 1 tablespoon sesame seeds 2 tablespoons sliced green onions INSTRUCTIONS Place the chicken breasts in a slow cooker. In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce sesame oil and rice vinegar. Pour the soy sauce mixture over the chicken. Cover and cook on HIGH for 4-5 hours or LOW for 8 hours. Remove the chicken from the slow cooker and shred with two forks. Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan. Place the saucepan on the stove over medium high heat and bring to a simmer. In a small bowl, mix the cornstarch with the water until dissolved. Pour the cornstarch into the pan
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