Asparagus Stuffed Chicken Breast

4 Skinless boneless chicken breasts about 1 1/2 lb.

1 Tsp Italian seasoning mix

1 Tsp Garlic Powder

1 Tsp Smoked Paprika

Sea salt and pepper

12 Asparagus stalks end trimmed

1 oz Tomatoes chopped up

4 slices Mozzarella Cheese

1 Tbsp Olive Oil

 

 

Instructions

 

Preheat your oven to 400 F.

 

Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, pepper.

Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.

Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.

Close the pocket with a toothpick. Heat oil in skillet.

Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.

Bake the chicken for 15-20 minutes.

Hawaiian Wedding Cake with Whipped Cream Cheese Frosting

 

Hawaiian Wedding Cake with Whipped Cream Cheese Frosting

You’ll Need (for the cake):

1 cup of white sugar.
½ cup of brown sugar.
1 tsp of baking soda.
2 cups of all purpose flour.
2 eggs.
1 (20 ounce) can of crushed pineapple with juice.
1 cup of finely chopped walnuts.
¾ cup of flaked coconut.
1 tsp of cinnamon.
⅛ tsp of nutmeg.
1 tsp of salt.
1 tsp of vanilla.

Frosting Ingredients:

1 (8 ounce package of cream cheese.
1 cup of white sugar.
⅛ tsp of salt.
1 tsp of vanilla extract.
1 ½ cups of heavy whipping cream.

How to:

Preheat the oven to 350° and grease a 9” round pan or 9×13 rectangular pan.
In a bowl, mix all of the dry ingredients together and mix the eggs, vanilla and crushed pineapple with juice until well combined.
Pour the batter in the pan and bake for 35 to 40 minutes.
To make the frosting, beat the whipping cream in a small bowl until fluffy and set aside.
Mix the cream cheese, sugar, salt and vanilla in a large bowl until smooth and creamy.
Stir in the whipped cream and mix to combine.
Once the cake is cooled, frost it and top with anything of your desire, I used toasted coconut.

Shrimp Scampi

Ingredients :
1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped…
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated Parmesan cheese

Directions:
1 Heat cast iron skillet and add olive oil.
2 Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3 Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter.
4 Add white wine, and lemon juice.
5 Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6 Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7 Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8 Sprinkle with grated Parmesan Cheese

No Peek Chicken

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders

How to make it :

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water.  Add the extra can of water if you like moist rice.
Arrange the raw chicken on top of the rice mixture.
Cover and seal with foil.
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”

Beef Stroganoff in a Pinch

1 Beef Roast (slice for cooking)

1 pound of sliced mushrooms

1 diced onion

3 cans of mushroom soup

1 cup and half of milk

3 tbs minced garlic

2 tbs black pepper

Put these ingredients in a crock-pot, cook on low for 3 hours.

Then add 2 tbs sour cream and 1 bag of egg noodles, the last 20 minutes of cooking.

Chicken Ranch Tacos

4 Ingredient Chicken Ranch Tacos

Ingredients

1. 1 lb boneless skinless chicken breast
2. 1 packet taco seasoning
   
3. 1 packet ranch seasoning
4. 1 cup chicken broth
5. taco fixings – tortillas, lettuce, tomato, sour cream, salsa

Directions

• Place chicken breast in slow cooker.
• Mix together taco seasoning, ranch seasoning and chicken broth.
• Pour chicken broth mixture over chicken.
• Cook on low 5 hours.
• Shred chicken and cook another 30 minutes on low
• Serve over tacos – can also use to make chicken nachos

Orange Chicken, Fried Rice and Broccoli Dinner (Crock Pot Meal)

 Orange chicken:

1c bbq sauce
1c orange marmalade (found in the jam aisle)
2 tbsp soy sauce

3-4 chicken breasts
1c flour
2 eggs
Oil

Add sauces and marmalade into a sauce pan and let simmer on low for 20 min

Cut up chicken into pieces (meanwhile heating up your oil in a pan) place chicken pieces into egg mixture and then into flour. Put in the oil and cook for 3-5 minutes on each side (I usually have to do 3 pans full). After chicken is cooked place in another pan and cover with the sauce. Let cook on low.

Fried rice:

4c cooked rice
1c peas and carrots (the frozen kind work best)
1 egg
1/3 c soy sauce
1 tbsp garlic powder
1tbsp onion powder
3-4 chopped green onions  (optional)

Sauté veggies in oil for 3-4 minutes then push veggies aside and add egg cook for 1 minute then scramble, add soy sauce and rice and let cook for 6-8 minutes