Wednesday, February 3, 2010

Spinach & Feta Stuffed Chicken

I think the original idea for this recipe came from Mindi. It's so versatile, I love it!

1/2 cup frozen spinach, thawed
1/2 cup feta cheese
1/2 cup sun dried tomatoes
4 skinless, boneless chicken breasts
can diced tomatoes
kalamata olives

Squeeze the excess water out of the spinach (good way to do this is wrap it in a dish towel). Mix the spinach, feta and sun dried tomatoes.

Butterfly the chicken breasts and place the spinach mixture inside:

Fold the chicken breast over and secure it with 2-3 toothpicks.

Place the stuffed chicken breasts in a crockpot and season liberally with salt & pepper.

Add a can of diced tomatoes, I usually add s&p again along with dried basil - to give the tomatoes some more flavor. Add the kalamata olives.

Cook on low for 4 hours.

Like I said, this dish is so versatile, I think it would also be good with capers or artichoke hearts. Add as much or as little of the spinach/cheese/sun dried tomatoes as you want. I only put measurements to give you a place to start.

Fiber One/All Bran Muffins

I got this recipe from my mother in law, I'm pretty sure it comes from Weight Watchers. The muffins are really good, perfect for a quick breakfast that keeps you full.

3 cups All Bran cereal
2 1/2 cups warm water
Let sit for 3 minutes

Add one box Fiber One muffin mix
4 oz applesauce OR 1 banana

At first it will seem like you need more water, but as you mix it all together, it will become moist.

Cook at 400 degrees for 18-20 minutes. Makes 2 dozen.

These are great to freeze and have for a quick breakfast, just pop one in the microwave for 1 minute.

I usually buy the banana nut muffin mix, but my mother in law has used the blueberry mix and added blueberries and applesauce (instead of the banana) and said it was also very good.