3 Easy Recipes for Dinnertime
Stuffed Chicken Breasts
This dish is my favorite to eat at mealtime. Not only are they delicious, they’re also really healthy and will fill you up every time.
4 chicken breasts
1 tablespoon instant minced garlic
2 tablespoons olive oil
1 (16 ounce) bag of spinach (frozen works great)
1 cup feta cheese
2 cups seasoned bread crumbs
1⁄2 cup butter (melted)
Preheat oven to 350.
Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).
Cook spinach in garlic and oil on top of stove until done.
Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!).
Distribute spinach mixture onto each chicken breast. (You may have some leftover).
Wrap chicken around mixture (like a taco) and secure with a toothpick.
Roll each breast in bread crumbs until well coated.
Place in glass baking dish and pour butter over them.
Cook for 30 minutes and serve.
Stuffed Bell Peppers
My mom is an expert in making these bad boys. I love them.
1 1/2 to 2 cups cooked white rice (starting from about 3/4 to 1 cup raw white rice)
4 to 6 bell peppers (red, yellow, or green), use 4 large, or 6 medium sized
1 to 1 1/4 lb of ground beef (ground chuck, 16% fat)
6 large fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil)
1/2 teaspoon dry summer savory or thyme
1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped)
(Can substitute herbs with other herbs such as an Italian herb mix)
1 teaspoon salt
Freshly ground black pepper
1/4 cup olive oil
1 Cook the rice: If you haven't already made the rice, start cooking the rice following the package instructions (usually 1 cup of raw white rice plus 1 1/2 cups of water and 1/2 teaspoon of salt, bring to boil, reduce heat to low, cover and cook for 15 minutes.)
2 Steam the bell peppers: Cut the tops off of the bell peppers. Remove and discard (compost) the stem and seeds.
Place bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, let steam for 10 minutes. (Note you can skip this step if you want, but steaming the pepper shells first will make them more tender and easier to eat.)
3 Mix the filling: Heat oven to 350°F. In a large bowl mix together the ground beef, basil, summer savory, marjoram, salt, several turns of black pepper, and the cooked rice.
4 Fill the bell peppers: Remove bell peppers from steamer pan. Place cut side up in a pyrex or other oven-proof casserole. Gently stuff the peppers with the ground beef rice mixture.
Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.
5 Bake: Place on the middle rack of the oven and bake at 350°F for 35-50 minutes, or longer, until the meat is cooked through.
Cream Cheese Stuffed Jalapeno Poppers
My third favorite stuffed food.
12 jalapeño peppers*
1/4 cup minced onion
1/4 cup chopped fresh cilantro
3/4 cup cream cheese
1 1/2 teaspoon cumin
1 teaspoon salt (more or less to taste)
2 ounces jack cheese, cut into 2 1/2-inch long batons
1 Preheat the oven to 375°F.
2 You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper.
3 Mix together all the filling ingredients except the jack cheese batons.
4 Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.
From food.com, simplyrecipies.com