Chicken stuffed with asparagus and feta

So Good. I did not put any of the cheese mixture on top and I found no need to use a toothpick to hold together I just laid seam side down

4 boneless, skinless chicken breasts
4 ounces feta cheese (crumbled)
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 tablespoon diced red onion
1 clove garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh basil leaves
4 tablespoons olive oil
3 fresh parsley leaves
½ pound asparagus
Salt and pepper to taste
Preheat oven to 350 degrees. Mix together the feta cheese, green and red bell peppers, onion, garlic, thyme, basil and 2 tablespoons olive oil. Season with salt and pepper as desired.
Pound each chicken breast 1/8 inch thick between two sheets of plastic wrap using a meat mallet. Spread the cheese mixture evenly over the chicken and place two or three asparagus spears on one end of chicken. Roll up crosswise, and secure with toothpicks if desired. Brush the rolled up chicken breasts with olive oil and season with salt and pepper as desired. Place remaining feta cheese mixture on top of chicken and garnish with remaining asparagus.
Bake the chicken for 30 to 40 minutes or until internal temperature reaches 165. Remove chicken to a platter and let rest for five minutes. Garnish with parsley and serve.
Serves 4.

Garlic Red potatoes

I got this recipe online at allrecipes.com. Served with steak it was so delicious!


2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in an 8x8 inch baking dish.
In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
Bake, covered, in preheated oven for 45-60 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

The original recipe I tried said to cook for 30 minutes then take the foil off but it took much longer.

Chicken Zucchini Casserole

This is from Quick Cooking.

1 package (6 oz.) stuffing mix
3/4 cup butter melted
3 cups diced zucchini
2 cups cubed chicken
1 can condensed cream of chicken soup
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

In large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion, and sour cream to the remaining stuffing mixture. Transfer to greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered at 350 for 40-45 min. or until golden brown and bubbly.

I thought this was delicious! Ariana did not like the zucchini but as long as she took the zucchini out she loved it.

Honey Glazed Chicken Thighs

Please do not judge this recipe by the ingredients......I hate mustard and I love this.

This recipe came from Fix Freeze Feast:
Makes 3 entrees, 4 servings each - depending on who you are feeding

18 - skinless chicken thighs
1 1/2 cups honey
3/4 cup butter
1/2 cup mustard
1 tbsp curry powder
2 tsp salt

1: Combine honey, butter, mustard, curry powder, and salt in medium saucepan. Stir over medium heat until you have a smooth sauce, cool. (Please do not pay attention to the way it smells, my first time I was like no way this stinks it will be gross.........I was so wrong).

2: While sauce is cooling, rinse and divide chicken into freezer bags. Divide cooled sauce between bags.

3: Seal and freeze.


To cook:

1: Thaw just long enough to remove from bag. (leave mostly frozen).

2: Preheat oven to 350.

3: Place frozen chicken in ungreased dish. Bake for 45 minutes. Separate chicken pieces into a single layer, meaty side down. Bake for 1 1/2 hours longer or until sauce has browned and is thick and sticky.

Please Please Please try this, it is so worth it!!!!

Stuffed Shells with Meat Sauce

If my little boy, Kaiden, wants 4ths of this it must be good.

Here is the original base from allrecipes with some modifications. Please read my notes at the bottom.

14 uncooked jumbo pasta shells
1 pound ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 (15 ounce) cans tomato sauce
1 (15 ounce) can Italian-style diced tomatoes, well drained
1 1/2 teaspoons dried oregano, divided
1/2 teaspoon dried basil
1 egg
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon seasoned salt


Cook pasta shells according to package directions. Meanwhile, in a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2 teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.

In a large bowl, combine the eggs, ricotta chesse, mozzarella cheese, Parmesan cheese, seasoned salt and remaining oregano. Drain pasta shells; cool slightly. Stuff with cheese mixture.
Spread 1/2 of meat sauce into greased 11-in. x 7-in. x 2-in. baking dish; arrange shells over sauce in a single layer. Pour remaining meat sauce over the shells. Cover and bake at 350 degrees F for 40-50 minutes.

** When I tried to make the sauce according to the recipe I found it bland. I do not usually measure the spices I use. I added more dried Basil, Oregeno, Seasoning salt, pepper, a little nutmeg, chili powder, and red pepper flakes. Next time I will use a jarred sauce so I do not have to add as much.

** When we cooked the noodles a few came out broken so instead of filling them I put them in the pan and covered with sauce and cheese.

I will definately make this again I just see some big room for variations.

Chocolate Chip Cookies

First time with this recipe that came from allrecipes. Little on the harder side to stir but very yummy.

INGREDIENTS
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)


Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Bean Dip

This was given to me by a friend sometime ago and since Maren requested it I am adding it.

1 lb. Hamburger
Large can of refried beans (28 oz...I think)
Taco Seasoning (1 packet)
Large Brick of Velvetta Mexican Cheese (Slice it into squares so it melts easier)
Large Jar of Salsa
16 oz. Sour Cream

Brown the hamburger, drain. Add all of the ingredients together in a crock pot except for the sour cream. Cook on low for about 3-4 hours until all of the cheese is melted. Stir it around everyonce in a while. I add the sour cream about 30 minutes before I plan to eat it (Ihave made it without and it is still great). Love with tortilla chips and also Fritos.