Double Stuffed Chicken Breasts

I got this recipe out Rachael Ray's magazine (October 2009 issue, pg 110)

Serves 4
Prep 30 min
Bake 50

1/2 cup small shell pasta (I only had elbow so that's what I used)
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup chopped parsley (I used a bit of dry instead)
Salt
2 large eggs
2/3 cup breadcrumbs
4 eight to ten ounce chicken breasts (I used boneless skinless, so I "stuffed" them differently I cut a pocket in them and stuffed them.)
3 cups store bought marinara sauce (I used homemade that I had frozen.)


1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper (I used foil). In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan cheese and 1/4 cup parsley. Season with salt.


2. In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.

3. Stuff the pasta-cheese mixture under the skin of each chicken breast.

Dip the stuffed chicken breast in the eggs, roll in the breadcrumbs, then place skin side down on the prepared pan. Bake until instant-read thermometer inserted in the breast reads 165 degrees, about 50 min.


4. Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bead of sauce, topped with 1 tablespoon parsley.

Super Delish Burritos

The great thing about this recipe is that the burritos can be frozen and reheated as you need them.

Ingredients:
Beef roast (any kind you like is fine, I usually use about 2-3 lbs worth)
1-2 can green chiles (depends on how spicy you like your food)
1 can of refried beans
1 package of large flour tortillas
1 block of monterey jack cheese (any cheese you prefer will do)
Assorted toppings of your choice such as lettuce, tomato, onion, avocado, salsa or taco sauce, mexican cheese, sour cream, etc...


Directions:
Place salt and peppered meat, green chiles, and about 2 C of water in the crockpot. Cook your roast--I usually cook mine on high for 6-8 hrs. When roast is done cooking, shred with a fork. Remove all but about 1 C of the liquid from the crockpot. If this seems like too much liquid while addding the refried beans, you can always take more out. Add your refried beans and stir together in the crockpot. Warm tortillas in the microwave according to directions. Spoon beef mixture onto center of tortilla. Add a generous hunk of cheese on top of the burrito mixture.

Next, roll up your burrito. If you aren't sure how, check out these directions:


http://www.wikihow.com/Roll-a-Burrito



Once burritos have been rolled, I like to freeze them in a freezer storage bag until ready to use. Once frozen, they can be reheated in about 1.5 min. in the microwave. If serving them now, microwave the assembled burrito for about 25 seconds to melt the cheese. Top the burrito with your favorite ingredients, and ENJOY!

Serve with a salad or a mexican rice.

Blueberry-Nectarine Buckle

Blueberry-Nectarine Buckle

2 cups Biscuit Baking Mix
1 cup White Sugar
1 egg
1/2 cup Low Fat Milk
1 teaspoon Lemon Peel
1 nectarine, chopped
1.25 cup Blueberries, Fresh
1/2 cup Flour
1/4 cup (1 stick) Butter

1. Heat oven to 350 F. Grease the bottom and 1/2 in. up sides of a 1-1/2 to 2qt. baking dish. In medium bowl, combine biscuit mix, 1/2 c sugar, egg, milk, and lemon peel. Stir until moistened.

2. Spoon batter into pan. Top with fruit. Mix flour and remaining sugar in a bowl. Using fork, cut in butter until crumbly; sprinkle over fruit. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Let cool for 1/2 hour. Serve warm.

You can use peaches or nectarines in this, I used canned peaches (the larger can, 28 oz I think). I also substituted lemon juice for the lemon peel. At first I wasn't sure about the blueberries, but I'm sure glad I added them. We happened to have fresh blueberries, but I think I could also use frozen ones since I usually have those on hand.