I was pretty hesitant about this recipe when I first stumbled upon it, but I was pleasantly surprised! It turned out to be a great dish to quickly throw together! It’s by no means culinary brilliance, but it’s quick and easy – my kind of meal these days!
- 3 skinless, boneless chicken breast – cut in half
- 6 slices Swiss cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/4 cup milk
- 1 (8 ounce) package dry bread stuffing mix
- 1/2 cup melted margarin
1. Preheat oven to 350 degrees F.
2. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
3. Bake for 40 minutes covered with foil. Remove foil and bake for a remaining 10 minutes – allowing stuffing to get golden brown color.
Ahhh, I’ve made so many delicious recipes lately and just haven’t had the opportunity to post them! I get really excited when I try a new recipe that I want to post… then I get really bummed out when I realize multiple weeks later that I still haven’t gotten around to posting the recipe. I’m a busy bee as usual. (Ps – less than a month until I take boards part one, YIKES!!! I’m trying to remain as calm as possible.)
I’m excited to post this recipe because it was a huge hit with Husband. After we finished dinner he asked me if I could “make it again tomorrow?” He thinks that I should make this 5 out of the 7 days of the week…. I don’t think so! But it always makes me extra happy whenever he likes a meal that much!
- 1 lb lean ground beef
- 1 cup pico de gallo
- 1 cup shredded reduced fat cheddar jack cheese
- 6 small whole wheat flour tortillas, cut smaller if desired
- Spray oil
- Salt and fresh pepper
1. Form 4 flat patties, as thin as you can. Season with salt and pepper. Heat a grilling pan to medium-high heat; when hot, lightly spray the pan with oil and add the burgers. Cookburgers about 2 minutes on each side or to your liking. Set aside.
2. Heat pan on medium heat. Lightly spray with oil. Place tortilla on pan and add cheese and pico de gallo. Then top with burger, adding more cheese and pico on top the burger. Place second tortilla on top.
3. Continue for 1-2 minutes until cheese is melted and tortilla starts to get crispy. Then flip and cook until cheese melts on the other side.
Recipe modified from: Skinny Taste
Sometimes when I look back on these crazy weeks that we have I wonder how we really got through them. Last week over a three day span, I totaled 10 hours of sleep… that’s not healthy. But nonetheless, we manage to survive each and every time. (Stay strong Wolfpack!) I am thankful that this upcoming week isn’t looking too bad.
One night last week we had these delicious shredded chicken caeasar sandwiches for dinner. They turned out extra tasty and were so simple to make. It can’t get much easier than this.
- 1.5 pounds boneless skinless chicken breasts
- 1.5 cup chicken broth/stock
- 1/2 to 1 cup of your favorite Caesar dressing
- 1/2 cup shredded Parmesan cheese
- 1/4 cup chopped parsley
- 1/2 teaspoon ground pepper
- 2 cups shredded romaine lettuce
- 4-6 regular sized hamburger buns
1. Place chicken in a crockpot with 1.5-2 cups of chicken stock, cover and cook on low heat for ~6 hours.
2. Remove chicken from crockpot and place on cutting board. Pull chicken in to shreds.
3. Drain excess chicken stock from crockpot and place chicken back in the crockpot. Add dressing, Parmesan cheese, parsley, and pepper over the top. Stir well. Cover and cook on high heat for 30 minutes or until mixture is hot.
4. Spoon mixture in to each bun. Top with extra shredded Parmesan cheese and lettuce, serve.
Happy (hah!) Monday everyone!
I made this recipe over the weekend and husband and I both enjoyed thoroughly. I hope you will enjoy it too!
I got the recipe idea from an old Better Homes and Garden magazine and I totally misread the recipe. Apparently this was supposed to be a stuffed shells recipe… as I got half way though the recipe, I learned that the next step was to “stuff the shell.” (Way to read, Laura!) So instead, I ended up tweaking it a bit and it turned out delicious, full of great flavor, and the left over’s were just as good for lunch the next day.
- 2 cups pasta, cooked
- 1 large green pepper chopped
- 1 large red sweet pepper chopped
- 1 cup chopped onion
- 1 fresh jalapeno chile pepper, seeded and chopped (optional)
- 2 tablespoons vegetable oil
- 2 cups chicken chopped
- 1 teaspoon chili powder
- 3 tablespoons taco seasoning
- 1 10 ounce can red enchilada sauce
- 1 cup shredded Mexican-style four-cheese blend
- 1 cup nacho cheese-flavored tortilla chips, crushed
- Avocado dip and/or sour cream
1. Cook pasta and set aside. Chop green peppers, red peppers, and jalapeños, set aside.
2. In pan, heat olive oil. Add onions and chicken. Continue until chicken is fully cooked. Add chili powder, taco seasoning, chopped vegetables, and can of enchilada sauce. Cook for 5-10 minutes, until vegetables are tender.
3. Add pasta and cheese to mixture. Serve with sour cream/avocado dip and top pasta with crushed chips (this part seems a little strange, right? I just went with it though and I’m kind of glad I did. I liked the little surprise crunch).
The time has come…. I’ve officially scheduled to take part one of boards. Now the pressure is on people! June 20th is the lucky day and as I enter boards hell I will be needing many many more meals like this one. Quick and easy (that’s what she said).
I love the way this recipe turned out. It was so simple to throw together in the crockpot and the flavors were delicious. Life has been so so busy (as usual) and I loved coming home to a meal that had cooked itself all day.
- 1 1/2 pounds beef round steak
- 1 medium green pepper, sliced thin
- 1 medium onion, sliced thin
- 14 ounces of vegetable, beef, or chicken broth
- 1 envelope italian dressing mix
- 1 cup shredded mozzarella cheese
- 6 slices provolone cheese
- Hoagie buns or a large loaf of french bread
1. Place beef in crockpot. Add green pepper, onions, italian dressing, and broth.
2 . Cover and cook on low for 7-8 hours or on high for 3-4 hours.
3. Remove beef from crockpot and shred. Add 1 cup of shredded mozzarella cheese and mix well.
4. Spoon meet mixture on to bread and top with a slice of provolone cheese. Place in oven on 375 for a few minutes until cheese is melted.
5. Top with any condiments you usually like on your philly cheesesteaks and enjoy!
Recipe modified from: Group Recipes
Who ever came up with the idea of Pinterest is a genius. Seriously brilliant. I love pinning my life away… my future home, recipes, things to plan, ways to organize… on and on and on it goes. This recipe came from Pinterest and it turned out so yummy!
Don’t be intimated by the idea of making a pocket in the chicken breast to stuff it with. It’s really not so tricky! 🙂
Recipe modified from: Prevention Rd
- 4 boneless skinless chicken breast
- 4 oz reduced-fat cream cheese, softened
- 1/2 cup part-skim shredded Cheddar or Colby cheese
- 1 tsp olive oil
- 4 jalapenos, chopped and seeds removed (keep them if you dare, for more spice!)
- 1 1/2 cup Panko bread crumb
- 2 tsp taco seasoning
- 1 egg
1. Preheat oven to 350 F and lightly grease a baking dish with nonstick cooking spray.
2. Heat oil in a small skillet over medium-high heat. Add jalapenos and cook until softened, about 5 minutes. Mix together cream cheese, shredded cheese, and jalapeno peppers.
3. Use a knife to make a pocket in each chicken breast. Stuff pockets with jalapeño-cheese mixture.
4. Mix Panko bread crumbs and taco seasoning in bowl. Whisk egg in a separate bowl. Dip chicken into egg and then into bread crumbs. Repeat with all chicken breasts and place in baking dish.
5. Bake for 30 minutes.
Holy moly!! This quarter of classes is going to be rough one. It’ll pass and I know that we will all do great and get through it (let’s do it Wolfpack!!). We’re one step closer to entering the clinic and working on humans, rather than Henry. That being said, making delicious new dinners has not been happening. I’m on the hunt for quick new and delicious recipes. This was right up my alley! We definitely enjoyed this recipe and I think it would be extra good with some shredded chicken.
- 1/4 cup olive oil
- 1/2 cup fresh lemon juice
- 1/2 cup pitted kalamata olives, chopped
- 2 ripe tomatoes, seeded and diced
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon finely chopped fresh oregano
- 1 (8 ounce) package crumbled feta cheese
- 1/2 pound orzo pasta
- 1/2 cup chopped fresh parsley
1. Stir together olive oil, lemon juice, olives, tomatoes, oregano, and feta cheese in a large bowl.
2. On medium-high heat in pan, add 1 tablespoon olive oil, red pepper, red onion and garlic. Cook for 5-6 minutes until garlic is golden colored. Add to bowl from previous step.
3. Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley and serve.
I’m sorry it’s been awhile since I last posted. Things have been a little hectic around here. We had a rough final exams week last week, thank God that’s over. I’m pretty sure I loose at least 5 years off my life during each finals week because of stress alone. This week I’ve been on spring break and it has been wonderful. I went to Chicago for a few day, I love Chicago. My mom had a work conference there so I met her there and snuck in some much needed quality mommy time. ❤
Now, on to more important things – like Eggplant Rolls. Yummy! I served these next to some pasta, green beans, and a salad and they turned out delicious.
- 2 Medium Eggplants
- ¼ cup Olive Oil
- Salt and Pepper to taste
- 2 cups Skim ricotta cheese
- 1 whole Egg, beaten
- 2 cups shredded Mozzarella cheese, divided
- ½ cups grated Parmesan Cheese, divided
- 2 cloves Garlic, minced
- ¼ cups Basil
- 2 cups Italian Seasoning
- 2 cups of your favorite Pasta Sauce
1. Preheat oven to 425 degrees.
2. Cut off stem of each eggplant and slice lengthwise into 6 slices. Put the slices on backing sheets, brush both sides with olive oil and sprinkle with salt and black pepper. Roast eggplant for 8 – 10 minutes per side, remove from the oven, making sure they are tender. Cover with foil and allow to steam for another 10 minutes.
3. Combine ricotta, egg, 1 cup of shredded mozzarella, ¼ cup Parmesan cheese, garlic, fresh basil, bread crumbs, and salt and pepper to taste.
4. Spread half of the pasta sauce on the bottom of a 9 x 13 baking dish. Evenly divide the ricotta filling over the eggplant slices and spread to cover completely. Starting with the narrower end, roll up each eggplant slice tightly.
5. Place eggplant seam side down in dish and top with remaining pasta sauce. Sprinkle with remaining 1 cup of Mozzarella and ¼ cup of Parmesan cheese. Bake until golden, about 20 minutes.
Tonight’s dinner was delicious! My friend Sarah made these and posted them on her blog a couple of months ago and they caught my eye immediately! Stuffing a meatball with mozzarella cheese is genius. They didn’t take much time at all to put together and they were full of great flavor! I definitely recommend these for all you meatball lovers out there. Also, using these in meatball subs would be superb!
- 2 tbs. extra virgin olive oil (to grease the baking dish)
- 1 lb. lean ground beef
- 1 large egg
- 1/2 cup italian seasoned panko bread crumbs
- 1/2 cup fresh grated parmesan cheese
- 1/4 cup reduced fat milk
- 1/2 cup chopped onions
- 2 tablespoons of minced garlic
- 1 tablepsoon horseradish sauce
- 1 tablespoon yellow mustard
- 1 teaspoon hot sauce (like tTabasco or Siracha sauce)
- 1 teaspoon italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic salt
- 15 1-inch Mozzarella balls/cubes (or whatever cheese you wish)
- Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.
- Place beef, egg, bread crumbs, parmesan cheese, milk, onion, garlic, horseradish, mustard, hot sauce, italian seasoning, salt, pepper, and garlic salt into a large mixing bowl, stirring until just combined. Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese cube. Place cheese in middle then with hands enclose the cheese with the beef mixture, making sure the cheese is completely covered. Place meatballs into prepared baking dish
- Bake for 30 to 35 minutes, until cooked through.
- Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.
If you have ever had any type of buffalo chicken dip (will post my recipe soon!) then you know it’s pretty much like crack. Once you have that first bite you just can’t stop! I found this awesome buffalo chicken pasta recipe and it reminded me so much of the dip, that I had to try it. You know what else was so great about this recipe? Its a crockpot recipe!! Perfect for long days and no time for real cooking!
This pasta dish ended up being a HUGE hit for us. If you’re a fan of the buffalo chicken dip or even delicious traditional buffalo chicken wings – then this is a must try!
- 1 pound boneless chicken breast, cut into pieces
- 1 can reduced fat condensed cream of chicken
- 3/4 cup Buffalo Wing Sauce, I used Franks Red Hot
- 2 cups light sour cream
- 1/2 cup ranch dressing
- 1 cup shredded cheese
- 1 pound cooked penne pasta
1. Add cream of chicken soup, buffalo wing sauce, and raw, diced chicken to crockpot. Mix well and make sure that all pieces of chicken are covered in the sauce.
2. Cook on low for 7-8 hours or high for 3-4 hours.
3. Cook pasta.
4. While you are waiting for your pasta too cook, turn your crockpot on low (if it isn’t already there) add the sour cream, ranch dressing. Stir until well mixed.
5. Once pasta is cooked, mix with buffalo chicken sauce. Top with shredded cheese. Enjoy!