Spinach and Pepper Jack Stuffed Chicken

I've been on a cooking hiatus this past week. I got into a fight with my cheese grater and lost...badly. I tried this recipe and a few others before the dreadful incident, but couldn't even use my hand to type! I'm on the mend and now have a hatred for my once beloved cheese grater. 


This quote from my vegetable hating husband sums up the awesomeness of this dish: "You're going to make me like spinach."


Spinach and Pepper Jack Stuffed Chicken
Ingredients:
1 lb. boneless, skinless chicken breast
4 oz pepper jack cheese, shredded
1 c frozen spinach, thaw and drain
2 T veg. oil
2 T Cajun seasoning (I used creole seasoning)
1 T breadcrumbs
Salt to taste (I didn't use any)
Freshly ground black pepper to taste


Directions:
Preheat oven to 350 degrees
Flatten chicken to 1/4 inch thick
Combine cheese, spinach, salt, and pepper
Combine Cajun seasoning and bread crumbs together
Spoon 1/4 c of the spinach mix onto each piece of chicken
Then roll each piece tightly and fasten with toothpicks
Brush each chicken breast with veg. oil
Sprinkle the Cajun seasoning mix evenly over all pieces
Place chicken seam-side down on tin foil lined baking sheet
Bake 35-40 minutes or until cooked through

French Dip

The title of this post was supposed to be Black Bean Chicken Chili...however as I began to type the recipe I realized I had left some ingredients out while cooking it! Guess I'll just have to make it again and post both versions later. :) As for tonight we had one of my fall back favorites. French Dips. It's not something last minute you can make as it is a crockpot recipe. However, it is a fix it and forget about it type meal. Great for school days where I know I won't get home until late and so dinner is already made when I get home!

French Dips

Ingredients:

4 lb chuck roast

1 T minced garlic

1 T dried rosemary

3 bay leaves

1 c soy sauce (I use low sodium)

6 c water

Directions:

Place roast in crockpot

Season with garlic, rosemary, bay leaves

Pour in soy sauce and water

Cook on low 6-10 hours

Place in hamburger buns (or your choice of bread) and top with cheese (I use swiss)

Dip sandwich in sauce left in pot

The longer this roast cooks, the more tender it becomes. It literally falls apart as I take it out of the crockpot.

Berry Cake

This Sunday I decided to tote my Berry Cake recipe to my parents for lunch. I wanted to try to recipe because it sounded SUPER easy, but I knew that I should not leave an entire cake at our house for just J and I to eat. I love homemade food, and I especially love homemade food that is simple. We all have busy lifestyles and the only time I can try something fancy is during the summer months. However, when invited to an event where a dish is requested I do not like to purchase a pre-made item. Perhaps it was my southern upbringing and having a mother and mother-in-law who are big cooks...I don't want to disappoint ya know ;). All that said to say this...this is one of those recipes you can store the ingredients away for those last minute occasions and even pop it in the oven while you get dressed and it's ready when you are!


Berry Cake

Just in the oven

Finished product

Ingredients:
1 box angel food cake mix
1 (22 oz) can berry pie filling (I used blueberry)
*I sprinkled the top with sifted confectioners sugar to spiff it up, but it's not necessary
Directions:
Mix pie filling and cake mix
Pour into a 9x13 dish
bake 350 degrees for 28-30 minutes (I did 28)
DONE!
Some things I was unaware of before making:
*Angel food cake mix is VERY fine. When I poured it into the bowl there was a cloud of mix billowing in the kitchen. Then the cloud reappeared when I poured in the pie filling. Then again when I began stirring :).
*I would pour in pie filling first, closely and slowly pour cake mix and carefully fold until incorporated. 
*Angel food cake rises like mad in the oven. When I took the cake out it looked like it was going to over flow.
*It did not over flow and in fact sank quite a bit as it cooled.
*It looks burnt when it comes out.
*It's really not and tastes delicious.
*Powered sugar and a lid on a warm cake do not end well.
*This was just me not thinking things through. The sugar melted on the way to my parent's house. It was still tasty...just not as pretty.
Note: If you test any of these recipes and enjoy them or tweak them please let me know! Also, if there is anything you would like to see on the blog suggestions are welcomed!

Lazy Lasagna Soup

You know those days where you realize you forgot to defrost something, it's not in the budget to eat out, and you're in a time crunch? Today was one of those days. I went on a limb and tried a new recipe...and it is delish! I found this one on another person's blog and gave it a whirl. There's plenty to eat tomorrow and to freeze some! Oh, and to top it off it's a one pot meal...less dishes!


Note that on any of my recipes where it says chopped, I chop it in a handy chopper until it's pretty fine. I have a picky eater in the household and if he can't see it, he'll eat it! "Hiding the healthy" is what I call it. :)

Lazy Lasagna Soup






Ingredients:
1 c chopped zucchini (I had a medium sized zucchini and I just chopped the whole thing)1/2 c chopped onion
1 lb Italian sausage (I used just a half pound and it worked out just as well...depends on how much meat your prefer)
3 garlic cloves (I added 2 T of minced garlic)
26 oz. spaghetti sauce (I used traditional flavor Great Value brand)
30 oz beef broth (I used the whole 32 oz. carton low sodium)
1 c water
1 1/2 c pasta (I used 2 cups)
basil (I used about a teaspoon)

Preparing:
1. Chop zucchini and set aside
2. Cook sausage, add onions and garlic
3. Add spaghetti sauce, broth, water, and noodles
4. Bring to a boil and cook until noodles are done
5. Stir in zucchini and cook 2-4 minutes
6. Add basil

The directions recommend that if you're going to freeze the recipe to not add the noodles into the whole mix. I'm not sure how freezing the noodles would work out. If freezing thaw, add 1-2 cups water and add noodles. If you add the noodles and then eat for lunch the next day, it turns into more of a pasta dish. I keep the noodles seperated. 

Potato Soup

I've had terrible experiences with potato soup recipes. Jared never complains about my cooking, buuuuuut this one time I made potato soup and well, cooking with milk/flour is tricky. I burnt the bottom portion of the soup and didn't realize it. I didn't even swallow the first bite that I took. Jared kept eating and I kept trying to tell him it was okay that he didn't have to eat it. Finally, he caved and admitted he couldn't eat anymore.

So, it was a leap of faith for me to try this recipe. I thought since it was in a crockpot it should be easier. And it was so much easier and tasty too! I believe this one is via Betty Crocker.

Crockpot Potato Soup

Ingredients:

32 oz. hash browns (thaw)

1/2 c chopped onion

1/2 c chopped celery

32 oz. chicken broth (I use the 99% fat free/low sodium)

1 c water

3 T flour (I use gluten free flour)

2 c shredded cheese

1/4 c bacon bits

1/4 c green onion

1. In a crockpot mix potatoes, onion, celery, broth, and water

2. Cook on low 6-8 hours

*Warning: do not overcook or over stir or potatoes will    turn to mush

3. Mix flour into milk - stir mix into crockpot

4. Increase heat to high and cook 20-30 minutes or until thickens

5. Stir in cheese, garnish with green onion and bacon bits