Savory Stuffed Chicken Rolls

This recipe provides the epitome of "simple". Only three ingredients, minimal prep time, and a result that smells and tastes so amazing, company will think you slaved over it for hours.

Boneless, skinless chicken breasts (1 per person)

Sliced bacon (1 strip per chicken breast)

1 tub of chive and onion cream cheese

Preheat the oven to 375 °F. Lay out each chicken breast and pat one side dry with a paper towel. Take approximately 1 Tbsp (just a regular spoonful) and spread it over the chicken breast. Roll up the chicken breast and wrap a piece of bacon around to secure shut. Feel free to use a wooden toothpick to hold the chicken shut if needed. Place in a baking dish and repeat until all chicken is prepared (use an appropriately sized baking dish for as much chicken as you are preparing). Bake in the oven for approximately 45 minutes or until the chicken is cooked through.

I love this recipe so much because it is so easy. While the chicken is baking you can prepare some vegetables or mashed potatoes to serve along side.

Enjoy!

Thanksgiving French Bread Stuffing

Okay, so today is Thanksgiving, so you really can't make this for today's meal, but hey, who's to say you won't have another Thanksgiving meal this weekend, later this year, or next year? And besides, stuffing is a year-round side dish right?

Either way, this tasty dish is prepared rather simply, and there is much more feeling of accomplishment when this pops out of the oven, than when Stovetop pops out of the microwave :)

2 loaves store-bought French bread, cut into 1 inch cubes

5-6 slices of bacon, diced

1 white onion, diced

5 celery stalks, diced

3-4 cups chicken broth

2 eggs

2 Tbsp. Poultry seasoning

Salt and Pepper to taste

The day before, place the cut French bread onto baking sheets to dry out overnight. Be sure to lay out in a single layer. On the day of baking, preheat the oven to 350 °F. In a skillet, fry the bacon until slightly crispy. Remove from the skillet with a slotted spoon, leaving behind the drippings. Saute the onion and celery in the drippings until soft, then set aside with the bacon. In a small bowl, beat the eggs and add the chicken broth. In a very large bowl, place the dry, crusty bread cubes and with your hands partially crush the cubes. Note: You do not want to fully crush the bread or you will get stuffing mush. The partial crushing provides enough crumbs to act as binding in the stuffing when it is moist and baked. Add the liquid to the bread cubes and massage with your hands until bread is moist, but no liquid settles to the bottom of the bowl. Add the poultry seasoning, salt and pepper and massage into bread cubes. Taste for satisfactory seasoning level, then place in a greased, 13" x 9" pan and bake in the oven, uncovered for 35-50 minutes to desired doneness (some folks like a soft top, some like it crusty).

Hope you can enjoy this delicious stuffing with your family over the holiday season!

Meals Per Month Set #2

Alright folks, here's the next set of meals that can help feed you and your family for a whole month! As per usual, remember, some nights are filled in with going out to eat (maybe 4 times a month), leftovers, and of course, the quick and easy meal (i.e., frozen pizza, hot dogs with mac & cheese, grilled cheese sandwiches, etc.) Enjoy, and just as last time, the grocery items that you might already have in your pantry are highlighted in green!

Recipes

1. Crockpot Chicken Chili

1 red onion, chopped

1 16-oz can black beans

1 16-oz can kidney beans

1 8-oz can tomato sauce

10 oz package frozen corn kernels

2 14.5-oz cans diced tomatoes with chilies (check the spice level- I used mild)

1 packet taco seasoning

Salt and Pepper to taste

4-5 boneless skinless chicken breasts

1. Combine beans, onion, chili peppers, corn, tomato sauce, and taco seasoning.

2. Place chicken on top and cover with a thin layer of the sauce and beans.

3. Cook on high for 5 hours.

4. About an hour before serving, remove chicken and shred in a separate bowl.

5. Place shredded chicken into the slow cooker and stir in to combine with beans etc.

6. Cover and place slow cooker on “low” setting for an hour to allow chicken to soak in the chili flavor

2. Lentil-Tomato Soup

http://www.tasteofhome.com/Recipes/Lentil-Tomato-Soup

3. Pasta Carbonara

http://www.foodnetwork.com/recipes/rachael-ray/bacon-and-egg-coal-miners-pasta-rigatoni-alla-carbonara-recipe/index.html

Any pasta will do here, it doesn't have to be rigatoni

I usually use regular bacon, not pancetta

Lastly, the parsley is nice, but not necessary

4. Mexican Chicken Casserole

1/4 cup Canola oil

1 large onion, chopped

3 garlic cloves, minced

2 jalapeno peppers, seeded, deveined, and minced

10 oz cooked, shredded chicken breasts

1 (15 oz) can red kidney beans, drained and rinsed

1 (16 oz) jar chunky salsa of your choice

2 cups shredded Mexican blend cheese

2 cups tortilla chips

1/3 cup sour cream (optional)

1. Preheat the oven to 400 ºF and coat an 8-inch square baking dish with cooking spray (or oil)

2. Heat 1 Tbsp of the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and jalapenos and cook, stirring occasionally, until beginning to soften, about 3 to 4 minutes

3. Stir in the chicken and beans and cook until hot, 2 to 3 minutes

4. Add the salsa and cook 2 minutes longer. Transfer the mixture to the baking dish and sprinkle the top with the cheese.

5. Bake until bubble and the cheese melts, about 15 minutes.

6. Remove the casserole from the oven and top with the tortilla chips, then drizzle with the sour cream

5. Sid's Onion Burgers

http://www.saveur.com/article/Recipes/Sids-Onion-Burger

6. Focaccia Club Sandwich

1 loaf focaccia loaf (or other flatbread)

1/4 lb deli turkey, ham (or other meat of your choice)

2 slices provolone cheese (or cheese of your choice)

2 cups shredded lettuce

3 slices tomato

Condiments of your choice (mayonnaise, mustard, ranch dressing, pickles, etc.)

Freshly ground black pepper

1. Split bread loaf in half and top one half with meat and cheese. Bake in 350 ºF oven for 5 to 10 minutes, until cheese is melted.

2. Remove bread, meat and cheese from oven, top with lettuce and tomato.

3. Top with condiments, followed by black pepper.

4. Place top piece of bread to finish sandwich and enjoy!

7. Skillet Shepherd's Pie

http://www.tasteofhome.com/recipes/Skillet-Shepherd-s-Pie-For-2

So let us know how these work out for you! Leave a comment! We've tried the Lentil-Tomato Soup and made Focaccia Club Sandwiches (for National Sandwich Day!) and both have been delicious. I can also say that I've made the Pasta Carbonara multiple times and it is awesome!

Happy Cooking!

Grocery List

1 red onion

1 16-oz can black beans

2 16-oz can kidney beans

1 8-oz can tomato sauce

10 oz package frozen corn kernels

2 14.5-oz cans diced tomatoes with chilies

2 packet taco seasoning

salt

pepper

6-7 boneless skinless chicken breasts

canola oil

4 large onions

1 bulb garlic

2 jalapeno peppers

1 16 oz jar chunky salsa of your choice

2 cups shredded Mexican blend cheese

tortilla chips

sour cream

1 loaf focaccia loaf (or other flatbread)

1/4 lb deli turkey, ham (or other meat of your choice)

8 oz sliced provolone cheese (or cheese of your choice)

1 bag shredded lettuce

1 tomato

mayonnaise

mustard

ranch dressing

ketchup

pickles

3 lbs ground beef

4 oz shredded colby-jack cheese

4-5 potatoes

milk

butter

hamburger buns

1 lb rigatoni (or pasta of your choice)

12 oz pkg bacon

olive oil

crushed red pepper flakes

1 14.5 oz can chicken broth

eggs

Parmesan cheese (not the kind from the can!)

parsley

1lb carrots

small pkg dried lentils

1 6oz can tomato paste

brown sugar

white vinegar

garlic salt

dried thyme

dried dillweed

dried tarragon