Spinach Parmesan Stuffed Chicken Breasts

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Spinach Parmesan Stuffed Chicken Breasts

Spinach Parmesan Stuffed Chicken Breasts
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Ingredients

  • 4 chicken breasts
  • 1 tablespoon olive oil or avocado oil
  • 1 tesapoon paprika
  • 1 teaspoon salt, divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 4 ounces cream cheese, softened
  • ¼ cup grated Parmesan
  • 2 tablespoons mayonnaise
  • 1/4 tsp red pepper flakes
  • 1 ½ cups chopped fresh spinach
  • 1 teaspoon garlic, minced

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the chicken breasts on a cutting board, cut a pocket into each one, and drizzle with oil.
  3. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle paprika mixture on both sides of chicken breasts.
  4. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper flakes and remaining ½ teaspoon of salt to a small bowl; stir to combine.
  5. Spoon the spinach mixture into each chicken breast evenly; close with toothpicks if desired.
  6. Place the chicken breasts in a large baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.
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Honey Mustard Sauce

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Honey Mustard Sauce

Honey Mustard Sauce
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Ingredients

  • 1/3 cup and 1 tsp mayonnaise
  • 1 tablespoon and 1/4 teaspoon Dijon mustard
  • 2 tablespoons and 3/4 tsp. honey

Instructions

  1. Mix well and refrigerate.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 49Total Fat 3gSaturated Fat 1gCholesterol 2mgSodium 59mgCarbohydrates 4gSugar 4g

 

 

Zucchini Alfredo

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Zucchini Alfredo

Zucchini Alfredo
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Ingredients

  • 1/2# bacon, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 1 1/2 cups heavy cream
  • 1/2 cup grated parmesan cheese
  • 2-3 zucchinis, spiralized
  • black pepper

Instructions

  1. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate.
  2. Pour off all but 2 tablespoons of bacon grease, then add shallots. Cook until soft, about 2 minutes, then add the garlic and cook about 30 seconds. Add wine and cook until reduced by half.
  3. Add heavy cream and bring mixture to a boil. Reduce heat to low and stir in Parmesan. Cook until sauce has thickened slightly, about 2 minutes. Add zucchini spirals and toss until completely coated in sauce. Remove from heat and stir in cooked bacon.
  4. Top with parmesan before serving.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1456Total Fat 141gSaturated Fat 89gCholesterol 441mgSodium 824mgCarbohydrates 21gSugar 11gProtein 22g

Balsamic Fig Sauce

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Balsamic Fig Sauce

Balsamic Fig Sauce
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Ingredients

  • 1 pound fresh figs, preferably Black Mission, chopped into 3/4-inch pieces
  • 1/3 cup red wine
  • 1 tablespoon balsamic vinegar, or to taste
  • Pinch of salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1 sprig fresh thyme

Instructions

    Combine all ingredients with 1/2 cup water in a small saucepan.

    Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.

    Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 83Sodium 8mgCarbohydrates 7gSugar 3g
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Yellow Squash Casserole

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Yellow Squash Casserole

Yellow Squash Casserole
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Ingredients

  • 4 cups yellow squash, sliced
  • 1/2 cup onion, diced
  • 2 Tablespoons water
  • 1 sleeve of buttered cracker rounds, crushed
  • 1 cup shredded cheddar cheese
  • 2 eggs, beaten
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons butter

Instructions

  1. Preheat oven to 350*F
  2. In a deep 12 inch skillet, add squash, onion & water.
  3. Cook over medium heat just until pan is hot.
  4. Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
  5. Add half the crushed cracker rounds and half the cheese to squash and mix well.
  6. Add eggs, milk, butter, salt & pepper and mix well.
  7. Top mixture with remaining cracker crumbs and cheese.
  8. Dot top of casserole with butter.
  9. Bake for 25 minutes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1548Total Fat 127gSaturated Fat 76gCholesterol 639mgSodium 3919mgCarbohydrates 58gSugar 33gProtein 51g

Dill Dip

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Dill Dip

Dill Dip
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Ingredients

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon dried minced onion
  • 2 teaspoons dill weed
  • 1-1/2 teaspoons seasoned salt
  • 1 teaspoon sugar
  • Fresh vegetables or potato chips

Instructions

  1. In a small bowl, combine the first seven ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.


Nutrition Information

Serving Size

1
Amount Per Serving Calories 2024Total Fat 205gSaturated Fat 54gCholesterol 253mgSodium 5317mgCarbohydrates 27gSugar 16gProtein 11g

Apple Dumplings with Diced Apples

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Apple Dumplings

Apple Dumplings
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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 4 to 5 tablespoons cold water
  • 2 cups chopped peeled tart apples (about 5 medium)
  • 2 cups packed brown sugar
  • 1 cup water
  • 1/4 cup butter, cubed
  • 1/2 cup walnuts, chopped, optional

Instructions

  1. In a large bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a lightly floured surface, roll out dough into a 12-in. x 18-in. rectangle. Cut into six squares.
  2. Place 1/3 cup chopped apples in the center of each square. Brush edges of dough with water; fold up corners to center and pinch to seal. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes.
  3. In a small saucepan, combine the brown sugar, water and butter; bring to a boil, stirring constantly. Add optional nuts. Remove from the heat. Pour over dumplings. Bake 25-30 minutes longer or until apples are tender.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 4562Total Fat 214gSaturated Fat 64gCholesterol 122mgSodium 2864mgCarbohydrates 630gSugar 430gProtein 42g

Apple Cranberry Muffins

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Apple Cranberry Muffins

Apple Cranberry Muffins
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Ingredients

  • 1 cup white whole wheat flour
  • 1 cup rolled oats
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 egg
  • 2/3 cup milk
  • 1/3 cup olive oil
  • 1 cup grated apple 2-3 apples
  • 1 cup cranberries chopped
  • 1/2 cup pumpkin seeds
  • 2 tbsp. sugar

Instructions

  1. Preheat oven to 400.
  2. Line a 12-cup muffin pan with liners and spray lightly with cooking oil.
  3. Combine the dry ingredients (flour, rolled oats, sugar, baking powder, salt and cinnamoin a large bowl and stir to combine.
  4. In another bowl, mix the eggs, milk and butter together until well combined. Stir in the grated apples and mix thoroughly.
  5. Stir the wet mixture into the dry mixture a little at a time until fully incorporated.
  6. Mix in the cranberries and pumpkin seeds, reserving some to top each muffin.
  7. Fill the muffin liners about two-thirds full. Top each muffin with reserved cranberries and pumpkin seeds and sprinkle with sugar.
  8. Bake 25-30 minutes until golden. Cool on a wire rack.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 2543Total Fat 120gSaturated Fat 23gCholesterol 16mgSodium 1270mgCarbohydrates 301gSugar 120gProtein 77g