Baked Stuffed Chicken with Roasted Grape Tomatoes

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Ingredients:

  • 4 large boneless skinless chicken breasts
  • 1/2 cup cream cheese, softened
  • 4 oz spinach, wilted
  • 5 tbs garlic oil, divided
  • 1 cup cornflakes crumbs
  • 2 cups grape tomatoes
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 375.
  2. Cut a pocket in the chicken breast right in the center, being careful not to pierce through the other side.
  3. Mix together the cream cheese and spinach. Evenly divide the cream cheese mixture and stuff the pockets.
  4. Cover the chicken breasts with salt and pepper and 2 tbs of the garlic oil.  Coat evenly with cornflake crumbs and place evenly spaced out on a baking sheet.
  5. Bake for 30 minutes.  Remove and spread the tomatoes over the baking sheet and bake for another 20-30 minutes or until the juices in the chicken run clear.

Quick Breakfast Bake for 2

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Ingredients:

  • 4 eggs
  • 1 cup of arugula
  • 1 tbs half and half
  • 2 tbs parmesan cheese
  • 1/2 tsp smoked paprika

Directions:

  1. Preheat the oven to 375.
  2. Spray the inside of two ramekins with cooking spray.
  3. Push 1/2 cup of arugula to the bottom of each ramekin.
  4. Crack two eggs into each ramekin carefully.
  5. Top each egg with one tablespoon each of the half and half.
  6. Sprinkle with the parmesan and paprika.
  7. Bake for 10-15 minutes depending on desired consistency of yolks.

Quick Breakfast Biscuits

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Ingredients:

  • package of grands biscuits
  • 4 soft boiled eggs, peeled
  • 1 cup shredded cheddar, divided
  • 1 tbs of pickled hots (optional)

Directions:

  1. Preheat the oven to 425.
  2. Stretch out the biscuits till they’re half the thickness.
  3. Spread the hots over the top of one biscuit, leaving a 1 inch border.
  4. Top the hots with a tablespoon of cheddar and the hardboiled egg.
  5. Take another biscuit and press it over the top of the egg gently and seal the edges.
  6. Press another tablespoon of cheddar into the top of the biscuit.
  7. Bake for 10-12 minutes.

4 Ingredient Slow Cooked Ginger Corned Beef with Lentils

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Ingredients:

  • 3-4 lb Corned Beef
  • 2 cans ginger ale
  • 1 lb lentils, rinsed and picked over
  • 2 cups vegetable broth

Directions:

  1. Put meat in slow cooker and cover with ginger ale and set slow cooker on low for 8-10 hrs.
  2. In the last 30 min of cooking, use a saucepan and bring the broth to a boil.  Add lentils and simmer for 20 minutes.
  3. Remove the meat to a cutting board and let rest 10 minutes before slicing.
  4. Serve with lentils.

Quick Meatball Lasagna

This was thrown together in a quick pinch with what I had at the house.

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Ingredients:

  • 1 lb pre-cooked meatballs, halved
  • 8 oz chopped pepperoni
  • 1 lb no cook lasagna noodles
  • 1 14 oz can diced tomatoes with basil, undrained
  • 1 4oz can tomato paste
  • 2 tbs balsamic vinegar
  • 1 tbs sugar
  • 1/8 tsp garlic salt
  • 15 oz ricotta cheese
  • 1 cup italian cheese blend, shredded

Directions:

  1. preheat the oven to 350
  2. Put a saucepan on medium and mix together the tomatoes, paste, vinegar, sugar and salt and cook until the oven is preheated.
  3. Spray a 9×13 pan.  Spoon a 1/2 cup of sauce on the bottom of the pan.  Cover with a single layer of noodles.
  4. Top with evenly spaced meatballs covering the whole layer (should use all the meatballs).
  5. Top with 1/2 of the ricotta and another 1/2 cup sauce.  Cover with another layer of the noodles.
  6. Top with the remainder of the ricotta then the pepperoni.  Spoon 1 cup of sauce.
  7. Finish with one more layer of noodles and then the remainder of the sauce and top with the shredded cheese.
  8. Bake for 30 minutes.

Breakfast Frittata

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Ingredients:

  • 1 tbs EVOO
  • 6 oz pepperoni, diced
  • 1 green pepper, diced
  • 1/2 red onion, diced
  • 2 small russet potatoes
  • 1 tbs garlic, minced
  • 1/4 tsp oregano
  • 1/8 tsp red chili peppers
  • 6 eggs
  • 3 tbs milk
  • 1/4 tsp salt
  • 1/8 tsp smoked paprika
  • 3 oz mozzarella cheese, cubed

Directions:

  1. Preheat oven to 350.
  2. In a medium oven proof skillet, heat EVOO to medium.
  3. Add first 3 ingredients and cook for 5 minutes.  Add potatoes and 1/2 cup of water and let simmer and evaporate.  Add the garlic, oregano and sauté for 1 minute.
  4. Wisk together eggs, milk, salt and paprika.  Pour over skillet.
  5. Nestle the cheese cubes into the skillet.
  6. Bake in the oven for 12 minutes or until eggs are set.
  7. Cut into wedges to serve.

Fusilli Carbonara with Brussel Sprouts topped with a Fried Egg

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Ingredients:

  • 1 lb Fusilli
  • 1 tbs EVOO
  • 2 tbs butter
  • 12 oz brussel sprouts, quartered
  • 1/2 onion, diced
  • 4 oz bacon, cooked and crumbled
  • 1/2 cup parmesan cheese, shredded
  • 4 eggs, divided
  • 2 egg yolks
  • 1 tbs lemon juice
  • 1 tbs garlic, minced
  • 1/8 tsp red pepper flakes

Directions:

  1. Cook pasta according to package directions, drain, reserving 1 cup pasta water.  Place remaining pasta back in the pot and set aside.
  2. Meanwhile, in a skillet and melt the butter over medium heat and add the EVOO.  Once hot, add the onion and sauté for 4 minutes.  Then add the brussel sprouts.  Cook for 10 minutes and get a good char on the sprouts.
  3. In a small bowl, whisk together the 2 egg yolks, pasta water, lemon juice and parmesan cheese together.
  4. Add the bacon, garlic and red pepper flakes and cook for 3 minutes.
  5. Add the bacon mixture to the pasta, followed by the mixture from step 3.  Toss to coat.
  6. Warm a separate 10 inch skillet.  Spray with cooking spray.  Lightly fry 2 eggs at a time.
  7. Divide the pasta and top each serving with a fried egg.

Italian Sausage Veggie Bake

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Ingredients:

  • 1 can diced tomatoes, undrained
  • 1 red onion, diced
  • 1 yellow squash, halved and sliced
  • 1 zucchini squash, halved and sliced
  • 1 leek, cleaned thoroughly and sliced thinly
  • 1 cup yellow cherry tomatoes
  • 1/2 cup sun dried tomatoes, packed in oil, undrained
  • 12 garlic cloves
  • 3 tbs balsamic vinegar
  • 5 turkey sausages
  • 1/2 cup parsley
  • 1 can garbanzo beans
  • 1/4 cup shaved parmesan

Directions:

  1. Preheat the oven to 350.
  2. Mix first 8 ingredients together.
  3. Lay sausages in a single layer and prick with a fork.  Drizzle the balsamic over the top.
  4. Place in the oven, uncovered for 20 minutes.
  5. Remove from oven and flip the sausages and prick them with a fork.  Place back in the oven for another 20 minutes.
  6. Remove again and toss in  the parsley, garbanzo beans and parmesan.  Bake 10 minutes.
  7. Serve sausages whole or sliced with the veggie mix.

Lentil Ditalini with Arugula

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Ingredients:

  • 1/2 lb ground beef
  • 1 tbs garlic, minced
  • 1 lb lentils
  • 1 lb ditalini or other small pasta
  • 1/2 red pepper, diced
  • 1 cup chicken broth, hot
  • 4 oz feta, crumbled
  • 1 red onion, diced
  • 3 cups arugula, torn

Directions:

  1. In a large pot, cook the pasta according to directions, reserving 1/2 cup of pasta water before draining.
  2. In another pot, cook the lentils in water until tender but still firm.  Toss with pasta.
  3. In a third pot, cook the onions for 3 minutes.  Add the ground beef and cook until no longer pink.  Drain.  Add the red pepper and garlic and cook for 1 minute.  Toss with Pasta.
  4. Add the feta, arugula, pasta water and hot chicken stock and gently toss together.

Pancetta Wrapped Pork Tenderloin with Cider Gravy and Roast Baby Potatoes

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Ingredients:

  • 4 oz pancetta
  • 2 lb pork tenderloin
  • 2 tbs garlic paste
  • 1 lb baby potatoes, halved
  • salt and pepper to taste
  • 2 cups chicken broth
  • 2 tbs flour
  • 2 tbs cider vinegar
  • 1 cup chicken stock
  • 1/8 tsp white pepper

Directions:

  1. Preheat the oven to 475.  Spray a roasting pan.
  2. Rub the pork with the garlic paste. Sprinkle with salt and pepper. Wrap the pork with the pancetta slices.
  3. Place the pork in the roasting pan.  Put the baby potatoes around the pork.  Pour the chicken broth over the potatoes.  Place in the oven for 10 minutes.  Drop the temp of the oven down to 300 and continue roasting for 1.5 hrs.
  4. Remove the pork to a cutting board to rest before cutting.  Remove the potatoes to a plate and keep warm.
  5. Deglaze the pan with the cider and pour into a sauce pan and heat over medium, reserving 1/2 cup of liquid.
  6. Mix the flour with the 1/2 cup of liquid until a thick paste.  Pour slowly into the saucepan, stirring quickly to avoid clumps.  Add white pepper.  Cook for 4-5 minutes.
  7. Carefully cut the pork into slices and serve with the gravy and potatoes.
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