Recipes

[Reconnaissant]

Cream Cheese Spinach Stuffed Chicken (Low-carb, Keto)

Ingredients

• 4 4 oz chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• For the filling:
• 2 cups fresh spinach chopped or 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 4 oz cream cheese at room temp
• 1/4 cup of Parmesan cheese
• 1/4 cup mozzarella cheese
• 1 tbsp minced garlic
• 1/4 tsp pepper
• salt to taste

Instructions

• To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.
• To Butterfly your chicken breasts: lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).
• To Stuff the Chicken: Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.
• To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken, covering the pan with a lid, for about 9-10 minutes per side or until the chicken is cooked through.

Next Ingredient: ramen noodles 

[walker]

Perfect timing for this one....I just saw it in a new Taste of Home magazine.....sounds good to try.

RAMEN NOODLE Stir-Fry

1 pkg. (3 oz) RAMEN NOODLES

1 1/2 cups hot water

8 oz. boneless skinless chicken breast, cut into 2" strips

2 teaspoons canola oil, divided

1 large green pepper, cubed

2/3 cup chopped onion

1 garlic clove, minced

1/2 cup reduced-sodium chicken broth

2 teaspoons reduced-sodium soy sauce

1 teaspoon salt-free seasoning blend

1 small tomato, cut into wedges

In a bowl, place RAMEN NOODLES in hot water for 2 minutes; drain and set aside.  Discard seasoning package or save for another use.  In a large nonstick skillet, stir-fry chicken in 1 teaspoon oil until no longer pink.  Remove and keep warm.  Stir-fry green pepper, onion and garlic in remaining 1 teaspoon oil until crisp tender.  Add the chicken, broth, soy sauce, seasoning blend and noodles; toss gently.  Add tomato; heat through.

NEXT INGREDIENT .... OREGANO

[house_cat]

@Reconnaissant 

I just noticed a package of fresh spinach in the back of my fridge that needs to be cooked today!  I'm going to cook it, but I'll make your recipe on Thursday. Thank you!

NEXT INGREDIENT: OREGANO

[walker]

Pizza Casserole

1 1/2 lbs. ground beef

1 onion, chopped

8 oz. spiral pasta, cooked and drained

4 (8 oz) cans tomato sauce (or large equivalent)

1/4 cup water

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/4 teaspoon dried OREGANO

6 ozs. shredded Mozzarella cheese

1 pkg. sliced pepperoni

Brown beef and onions.  Add tomato sauce, water and spices.  Simmer 10-20 minutes.  Add pasta to beef mixture.  In greased 9x13" pan, put a layer of beef mixture, a layer of cheese and then layer of pepperoni on top.

Bake, uncovered, at 375 for 15-20 minutes or until bubbling.

NEXT INGREDIENT ..... SOUR CREAM 

[Reconnaissant]

Crustless Broccoli Quiche with Cheddar and Onions

Delicious crustless broccoli quiche makes a quick meatless dinner and is also perfect for lunch. It's tasty, filling, low carb and gluten-free!

Prep Time10 mins

Cook Time30 mins

Rest time15 mins

Total Time55 mins

INGREDIENTS

• 1 tablespoon butter for pan
• 1 (16 oz) package frozen chopped broccoli
• 8 large eggs
• ½ cup sour cream (or full-fat Greek yogurt)
• 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon fine salt)
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• ¼ cup chopped scallions white and green parts
• 1 cup shredded sharp cheddar cheese (4 oz)

INSTRUCTIONS

• Preheat oven to 400 degrees F. Generously butter a 9-inch pie dish.
• Place the broccoli in a large microwave safe bowl. Add ¼ cup water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
• In a large bowl, whisk together the eggs, sour cream, Kosher salt, black pepper, and garlic powder. Stir in the broccoli, the scallions and the cheese.
• Transfer the mixture to the prepared pie dish. Bake until golden brown and a knife inserted in center comes out clean, about 30 minutes.
• Allow the quiche to cool and set in pan on a wire rack, about 15 minutes, before slicing into 8 triangles and serving.

Next Ingredient: Poster’s Choice 

[GenXmuse]

Cheesy Enchilada Rice Skillet

Serves 4

5m prep time

15m cook time

INGREDIENTS

• 1 cup white rice, uncooked
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 1 bell pepper, diced
• 1 cup canned corn kernels, drained
• 1 cup canned black beans, drained and rinsed
• 1 cup mild enchilada sauce
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 cup Mexican blend cheese, grated
• 2 tablespoons fresh cilantro, chopped
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. To a large saucepan, add 1 1/2 cups water and cook rice according to package directions. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper and cook until onions are translucent, about 3 minutes. Add garlic and cook 1 minute more.
3. Stir in cooked rice, black beans, corn, enchilada sauce, chili powder, and cumin. Cook until heated through, about 3 minutes. Season to taste with salt and pepper.
4. Remove from heat and top with cheese. Cover until cheese melts, about 2 minutes.
5. Garnish with cilantro and serve. Enjoy!

Next Ingredient: Balsamic vinegar 

[tiny 2]

@GenXmuse 

 Thank you for the "Cheesy Enchilada Rice Skillet". I made this last night and it was delicious. I only had a half of a green pepper but I found a frozen bag of peppers and onions and retrieved enough red and yellow peppers from the bag to complete the recipe. This is a great meatless meal.

[walker]

Hope this is ok if I move the game along.  We seem to be stuck on balsamic vinegar so here is a close cousin..🙂.

Spinach Salad with Pasta

2 cups penne noodles, cooked and drained

3 cups fresh spinach, torn

1 cup cooked chicken, cut into strips

1 cup sliced strawberries

1/2 cup sliced red onion

1/3 cup chopped walnuts

1/4 cup shredded Parmesan cheese

1/2 cup bottled BALSAMIC VINIAGRETTE salad dressing

Place spinach in a bowl with cooked pasta; toss to combine.  Add the rest of the ingredients and mix gently.  When ready to serve, drizzle with dressing and toss to coat.

NEXT INGREDIENT .... CARROTS

(just noticed we have had Sugar so I changed ingredient)

[Zhills]

Amazing Fried Rice that is better than take out!

Ingredients

• 1 lb chicken or pork, cook and chop
• 3 cups leftover cooked rice
• 2 Tbsp sesame oil
• 1 sm white onion, chopped
• 1 cup frozen peas and carrots, thawed **
• 2-3 Tablespoons soy sauce (to taste)
• 2 eggs, lightly beaten (scramble separately)
• 2 Tbsp chopped green onions (optional)
  
  

Amounts need not be exact!

Instructions

1. Cook and chop the chicken/pork.

1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.

1. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

1. Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top.
   
   
2. Stir and fry the rice and veggie mixture until heated through and combined.
   Add chopped green onions if desired.

**May add bamboo shoots, water chestnuts and/or bean sprouts.  This is just as good!

Next ingredient:  Canned clams

[house_cat]

Um... ETA, don't bother to make this recipe.  I made it tonight and it was a waste of two perfectly good cans of clams.

Next ingredient:  paprika