SMOTHERED CHICKEN

FOR THE CREAMED SPINACH: 1 large bag of spinach leaves 4 ounces cream cheese 1/4 C shredded parmesan cheese 2 cloves garlic, minced 3 T red onion, minced 2 T olive oil Salt and pepper to taste FOR THE SAUTEED MUSHROOMS: 8 ounce package of mushrooms, sliced 1/2 stick butter 2 T olive oil 1 cloves garlic, minced Salt and pepper to taste FOR THE CHICKEN: 4-5 boneless chicken breasts 8-10 slices Mozzarella cheese, cut into 1/8 inch slices 1 T garlic powder 1 T seasoned salt, like Lawry's 1 teaspoon pepper Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 1 hour. Meanwhile, make the creamed spinach. Over medium-high heat, pour 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat. For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Add in the garlic and season with salt and pepper. Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.

Egg-Stuffed Baked Potatoes

Ingredients: baked potatoes, slightly cooled melted butter kosher salt and black pepper shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice) eggs additional fillings of your choice: sauteed vegetables, bacon or ham, etc. Instructions: Preheat oven to 350 degrees. Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use. Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired. Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.

Easy Crockpot Chicken Tacos

Dump 1 envelope of taco seasoning, 6 boneless, skinless chicken breasts & a jar of salsa in the crockpot, stir and cook on high(4-6 hrs.) or low(6-8 hrs.) Should be able to shred with a fork. Place meat mixture in tortillas and top with your favorite toppings!

The Pioneer Woman: Best Meatloaf ever!

Ingredients Meatloaf: 1 cup Whole Milk 6 slices White Bread 2 pounds Ground Beef 1 cup (heaping) Freshly Grated Parmesan Cheese 1/4 teaspoon Seasoned Salt 3/4 teaspoons Salt Freshly Ground Black Pepper 1/3 cup Minced Flat-leaf Parsley 4 whole Eggs, Beaten 10 slices Thin/regular Bacon Sauce: 1-1/2 cup Ketchup 1/3 cup Brown Sugar 1 teaspoon Dry Mustard Tabasco To Taste Preparation Instructions Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!) Lay bacon slices over the top, tucking them underneath the meatloaf. Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon. Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce. Serve with mashed potatoes. Yummy!

Yummy Enchiladas

Ingredients: 1 pound lean ground beef 1 1/2 cups diced onion 1 1/2 cups (about 2 medium) finely diced zucchini 12 corn tortillas, heated or fried in oil to soften 2 1/2 cups enchilada sauce, canned or homemade 3 cups cheddar- jack shredded cheese Serve as desired with: shredded lettuce, avocado, cilantro, sour cream Directions: 1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray. 2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl. 3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside. 4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan. 5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly. 6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes. 7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes). 8. Serve immediately with desired condiments. Tips: *If you are preparing this recipe as GLUTEN-FREE, just make sure that you are using brands of enchilada sauce and corn tortillas that are designated as GF

Baked Chicken and Kale Flautas

1 pound boneless, skinless Chicken Thighs (about 4) 16 ounces Beer (or chicken broth) 2 cups Water 1 teaspoon Paprika 1 teaspoon Kosher Salt 1 teaspoon Garlic Powder 1 teaspoon Chili Powder 1 Jalapeno Pepper, minced (I didn't use) 3 cups Baby Spinach/Kale, chopped 5 burrito-size Flour Tortillas (9 inches) 6 ounces Queso Quesadilla or other melting cheese, shredded 1 teaspoon Olive Oil, or cooking spray Salsa and sour cream, for serving Preparation Preheat the oven to 450*F. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Creamy Tomato Tortellini Soup

2 whole large Cloves Of Garlic Minced 2 Tbl Olive Oil 2 10 3/4 oz Cans of Condensed Tomato Soup 1/4 cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste 2 cups Half-and-half 2 cups Chicken Stock 1 tsp Onion Powder 1 Tbl Italian Seasoning 1/2 tsp Salt 1/2 tsp Pepper 1 whole 9 Oz Package Of Cheese Filled Tortellini 1/2 cup Shredded Parmesan Cheese, for garnish Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with parmesan cheese.

Cheesy chicken and rice bake

2 whole Boneless, Skinless Chicken Breasts 4 cups Cooked Brown Rice ¾ cups Frozen Corn 15 ounces, fluid Can Black Beans, Drained And Rinsed 1 cup Plain Greek Yogurt (or Sour Cream) 4 ounces, fluid Can Green Chilis ½ cups Salsa 1 cup Low-fat Cheddar Cheese, Plus More For Topping 2 Tablespoons Fresh Cilantro For Garnish Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro. To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and rehe

Parmesan Chicken Bake

6 chicken breasts 1 C light mayonnaise or Greek yogurt (I have done 1/2 of each as well) 1/2 c fresh Parmesan cheese, plus more for the top 1 1/2 tsp seasoning salt 1/2 tsp pepper 1 tsp garlic powder 1. Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan. 2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh Parmesan over all the chicken. 3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!

Santa Fe Chicken Salad

Ingredients: 6 cups of mixed baby greens 1 15oz can of of corn kernels, rinsed well 1 15 oz can of black beans, rinsed well 1/4 cup freshly grated Monterrey jack cheese 1/4 freshly grated sharp cheddar cheese 1/4 cup spiced tortilla strip salad toppers 4 thin chicken cutlets (not the full chicken breasts) 1 cup garlic herb marinade (KC Masterpiece) For the Dressing: 1/2 cup light mayo 1 teaspoon chili powder 1/4 cup freshly chopped cilantro 3-4 tablespoons freshly chopped chives or green onions 1 tablespoon lime juice (I used bottled) 2 teaspoons white sugar Directions: Marinade your chicken in garlic herb marinade for at least 3 hours. These are the thinly sliced chicken cutlets you can buy prepackaged. If your store doesn't' have them, slice your chicken breast in half lengthwise to create 2 thin chicken breast pieces. Meanwhile, make the dressing. Mix all ingredients together well and refrigerate. Grill chicken until done. Rinse corn and beans. Pile your lettuce, and top with corn, beans, cheese and tortilla strips. Place chicken on top. Top with dressing. Enjoy!