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Spinach Dip Stuffed Chicken
I knew that I was making chicken breasts for dinner but I didn’t exactly know what to make, then I took a gander in the fridge and saw a container of spinach dip and found inspiration!
Really easy and really good too!
All you need to do is gather your desired amount of chicken breasts and butterfly them open lengthwise.
(Butterflying is also great if you want to stretch your chicken buck)
Put 1-2 tablespoons of the dip on one side of the butterfly and fold the other flap on top.
Put on a baking sheet and top each piece with about a tablespoon more dip.
Bake @ 350 for about 30 minutes, or until chicken is no longer pink.
I will not tell a lie, I did not come up with this recipe but it is SO DELICIOUS I had to share!
One day I was perusing the packaged meat section and this cute green bag of potatos caught my eye and the rest is history.
On the back of the bag was a recipe that sounded quite intriguing which included potatoes (DUH), sausage and cheese. You can’t go wrong with that trifecta!
- 12 ounces ground chorizo or Italian sausage
- 1 package Simply Potatoes® Southwest Style Hash Browns
- 2 cups (8 ounces) shredded Monterey Jack or Cheddar cheese
- 4 eggs
- 1 cup milk
- 1 medium tomato, seeded, chopped
How To Make It:
1. Pre-Heat oven to 350 and spray a 8 inch casserole with cooking spray
2. In a skillet cook sausage until it is browned and cooked through
3. Put half the potatoes in the bottom of the casserole dish, top with half the sausage and 3/4 cup of cheese. Repeat.
4. Combine milk + eggs (beaten) and pour over mixture.
5. Cover with foil and bake for 45 minutes
6. Uncover, top with diced tomato and 1/2 cup of cheese
7. Bake 10-15 more minutes
**Let it sit once you remove it from the over for 10ish minutes to make it easier to serve**
I hope you love this as much as I do!!!
So, after making 5 pounds of mashed potatoes this weekend I was faced with a decision…
A. Eat the remaining 3-4ish pounds of potatoes at every meal until they are used up. (Definite possibility)
B. Freeze some. (I was a bit worried about consistency after re-heating)
C. Conjure up a recipe that use the yummy yukon’s to their highest potential (winner!)
I set out to make a Shepard’s pie that probably should have been named kitchen sink pie I used this as a “use up” meal.
Fortunatly, I had a lot of odds and ends that turned out quite well together with a blanket of mashed taters on top!
Healthified Shepard’s Pie
(It’s healthified because I used shredded chicken rather than the normal ground beef, though if you were using a ground turkey or chicken it could probably be equally as healthy, plus its just chicken and veggies!)
- Shredded Chicken (2+ cups – a normal shepard’s pie recipe calls for about a pound of meat)
- Chicken Stock
- Veggies of your choice I used Carrots, Corn, Green beans and tomatoes
- Mashed Potatoes (I didn’t measure, but I’d say 3ish cups
- Parmesan Cheese (optional)
1. Put shredded chicken in a saute pan over medium heat, pour about a half cup of chicken stock in with it (Just enough to keep it moist while your heating it through)
2. Cut up carrots into small bite size slices and put in saute pan, use chicken stock to let them soften, once their soft toss a few tablespoons of parsley in the pan. Love the carrot+parsley combo!
3. Once the carrots are soft put in your desired amount of corn (mine was frozen) and let it warm up for a minute or so
4. Add green beans and tomatoes (these were a leftover side item from a previous dinner about half a can of each were used)
5. Get out a deep casserole dish, so you can maximize the potato content and put the chicken mixture evenly in the dish
6. Pour the veggie mixture over the chicken
7. Last but not least, layer potatoes (if your not making them fresh, nuke ‘em for a minute or two since everything else in the dish is warm)
(make sure the potatoes are not in a smooth layer so the peaks can get extra brown and delicious!)
This is the experimental breakfast casserole that was in the works during the cooking extravaganza on Sunday.
Since I was trying to jam-pack the freezer, I had to do a bit of reorganizing and I noticed a package of hash browns and a package of two ham steaks that needed to be used.
D makes his dislike for ham no secret, but I didn’t want this to go to waste, so I figured if I cooked it in a maple syrup glaze and surrounded it with potatoes and cheese, it will be well received.
- 8 Hash brown patties
- 2 Ham Steaks
- 4 Eggs
- 1 Cup of Milk
- 1.5 Cups of Shredded Cheddar Cheese
- 2 Roma tomatoes
1. Microwave hash browns for about 1 minute, just enough to break up and put 4 broken up hash browns on bottom of an
8 inch square casserole dish
2. In a skillet brown ham, 2 minutes on each side during the browning process put a squirt (~1tbsp) of maple syrup in the pan
3. Once the ham is browned dice and sprinkle half on top of the hash browns
4. Sprinkle 3/4 cup of shredde cheese on top
5. Layer the rest of the hash browns, ham and cheese
6. In a measuring cup mix 1 cup of milk and 4 eggs and pour over dish
7. Cover and put in refrigerator overnight
8. Bake, covered with foil for 45 minutes at 350
9. Uncover and top with diced tomato and bake for 10 more minutes
10. Let stand for 10 minutes before serving.
So Sunday I woke up at the ass crack of dawn, coffee in hand and decided to start cooking up a storm!
My goal was to jam pack my freezer with a few basics so make my life easier during the week.
What I made:
-Shortcake (wasn’t for freezer, but I got some massive strawberries at the store on Saturday so I couldn’t resist)
-An experimental breakfast casserole (Details to come, still working)
What I did…
- 3 large cans of 26ish oz Crushed Tomato’s
- 1 small jar 15ish oz of Tomato Paste
- LOTS of Italian seasoning (I just kept putting it in- probably close to 3-4Tbsp.)
- Garlic to your taste, I forgot to get fresh so I used a few tsp. of garlic powder (I would have used 3-4 cloves, if I had fresh)
- 2-3 tsp. Sugar
- 1 pound ground turkey, browned
- Ground pepper, to taste
1. Brown turkey (or any ground meat of choice)
2. Pour all tomato products into large pot and put over medium heat, throw in some italian seasoning, stir and let it start to warm through
3. Once the turkey is browned, drain and add to the tomato products
4. Add seasonings to taste
5. Turn up the heat and let it come up to a bubble, then cover and drop down the heat and let it simmer about 2 hours, stirring occasionally
6. Let the sauce cool down and put in freezer bags for later!
TIP: Once you fill your freezer bags put them flat on a cookie sheet and put in the freezer, they will take up way less space that way.
*I got these instructions from the 5dollar dinners cooking tutorials*
All you need is a bag of dried beans, a large bowl of hot water and a large pot for simmering! Plus freezer bags, this makes A LOT!
1. Put beans in a large bowl and cover with about 2 inches of hot water, let it sit on the counter for at least 2 hours (that’s what I did), but overnight is ideal
2. Remove any beans that float to the top
3. Drain and rinse with cold water
4. Put beans in large pot and cover with about 2 inches of water, bring to a boil, then drop the heat down to medium, cover and let simmer about 1.5 hours (until the beans are soft)
5. Drain and let the beans cool down before putting in freezer bags
Simple, just follow package instructions!
Bring 10 cups of water to a boil, add rice, cover and drop the heat to low, stir periodically. Takes about 45 minutes.
TIP: Let rice cool completely before freezing to avoid weird-textured-rice-syndrome
I love making this, so simple, yet so delicious!
This is the good ‘ole recipe from the bisquick box
- 2.5 Cups Bisquick
- .5 Cup Milk
- 3 Tbsp Sugar
- 3 Tbsp butter (melted)
Mix the ingredients together and put in a greased 9 inch pie pan. I usually dust the top with a little bit of extra sugar
Bake at 425 for about 12 minutes
We usually eat this with a little bit of milk poured over the shortcake, a little more sugar and of course strawberries!
1. Sauce composed of mustard,soy sauce, duck sauce and honey.
2. The easiest sauce, ever.
3. A great way to use up the packets that you get with Chinese food.
So the plan for this evenings dinner was chicken breast tenderloins, but I wasn’t sure what type of sauce to use.
I opened the fridge for inspiration and it was sitting right there in the door of my fridge!
A few weeks ago we got Chinese take out and they were very generous with their sauce packets, so I saved them- I knew they would go to use somehow.
So I decide to combine the packets of soy sauce, duck sauce and mustard (after doing a taste test I decided to add some honey for sweetness)
Just stir the ingredients to your preference pour over chicken
(I definitely recommend taste testing as you go, soy has quite a bit of salt which can be overwhelming)
Well we are again faced with record-breaking snow, so what does that mean?
Yes, you guessed it!
Cook your ass off!
So without further ado, I give you…
Chicken Pesto Fettucini.
- About 2 cups of Shredded Chicken (I made a whole cut up chicken in the slow cooker during blizzard #1 using Erin from 5$ Dinners cooking tutorial. Thanks, Erin! )
- I box of Penne Pasta (bought on sale, of course!)
- I jar of Fettuccine sauce*
- I small jar (4ish ounces) Pesto*
*If i wasn’t completely and utterly exhausted from shoveling and I had the ingredients I might have made these myself*
- I loaf of bread
- Some roasted grape tomatoes would be great, but alas, we didn’t have any But if YOU do, put tomatoes in a pan, with olive oil, salt+pepper, and garlic. Put over medium-ish heat and let them soften up, then use a potato masher to pop them and just let them hang out while the rest of the meal finishes cooking.
*Typically I would serve some veggies with dinner, BUT we were runnin a little low in the fresh produce dept. AND we are carb-loading for snow-excavation! *
Assemble your ingredients:
Get some H2O boiling!
The chicken is already cooked, so cooking the pasta is the most labor intenstive part of the recipe!
(If by chance you didn’t have 2 cups of shredded chicken laying around now you could poach some chicken and shred.
While your waiting for the water to boil put your shredded chicken in a skillet and dump pesto in there and stir!
Once water is boiling, dump pasta and cook to al dente, about 12 minutes.
Toss, well maybe tossing isn’t a good idea- Put a loaf of bread in the oven to toast it up a bit
So now you have some free time on your hands!
FIT TIP: Do some exercises in your kitchen! A few curls with that jar of fettuccini that you haven’t opened yet is perfect!
This may sound strange, but what the heck else would you have used those few minutes for?
Now I KNOW some of you are thinking. Umm Liz a 16oz jar isn’t exactly sweat-inducing.
And your right, but try doing 50 or so and get back to me, you won’t be sweating, but your arms will thank you.
Also use this time for pouring yourself a glass of wine, you deserve it!
BACK TO THE RECIPE! (I’m sorry I go off on A LOT of tangents!)
Dump Pasta in strainer and return to pot.
Add your chicken+pesto mixture into pasta and give it a stir.
Pour in your jar of fettuccini sauce. or if your an over-achiever, or Rachel Ray pour your hommmade sauce right on in there!
Stir til it looks well mixed.
Get your loaf of bread out of the oven.
(Use oven mitts– Trust me on this one!)
This made enough for 2 dinners for D and myself, and we are not shy when it comes to pasta!
**If you don’t devour your entire loaf of bread use it the next day to make some french toast, for some reason Italian bread makes the best french toast**