Top 5 Recipes I Want To Try


Everyone has those recipes you see and just KNOW that you will love. Today I am sharing my top 5 recipes I want to try (that I know my whole family will love...maybe).



Philly Cheesesteak stuffed peppers
recipe from She's the Boss 

Ingredients

8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms - Sliced
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic - Minced
Salt and Pepper - to taste


Instructions

Preheat oven to 400°.

Slice the peppers in half lengthwise and remove ribs and seeds.

Add butter, olive oil, garlic, mushrooms, onions and salt and pepper to a large sauté pan and cook over low-medium heat.

Sauté until onions and mushroom are tender (approximately 30 minutes).

Slice roast beef into thin strips and add to the onion & mushroom mixture. Cook for 3-5 minutes until heated through.

Line the inside of each pepper with a slice of cheese and fill with the meat mixture and top with another slice of cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.



Chicken Stuffed with Spinach and Ricotta cheese


Ingredients

5 chicken cutlets pounded thin
1/2 cup breadcrumbs
1/4 cup Parmesan cheese divided
1 egg
Half a package of 10-ounce size frozen spinach squeezed dry.
1/2 cup ricotta cheese
Mozzarella cheese
Tomato Sauce
salt and pepper to taste

Instructions

Mix the breadcrumbs together with half of the Parmesan cheese, set aside.

In a bowl, mix together the ricotta cheese, spinach, and remaining Parmesan cheese together. Make sure your spinach is squeezed completely dry.

Lay the chicken cutlets out on a cutting board and spread about 2 Tablespoons of the cheese and spinach mixture on top of each cutlet.

Roll each chicken cutlet up and secure with toothpicks.

Beat the egg and place in a flat dish.

Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.

Place seam side down in a baking dish that has been sprayed and bake in a 425-degree oven for about 25 minutes.

Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese

Return to the oven and bake for another 5 minutes or until the cheese is bubbly.

Recipe Notes
I used HALF of a 10 ounce box of frozen chopped spinach for this recipe.  

Make sure the spinach is squeezed dry before adding it to the ricotta cheese. 



Pan Friday Spinach and 
Cream Cheese Stuffed Chicken

Ingredients

4 chicken breasts
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 cup cream cheese at room temp
1/4 cup of Parmesan  cheese
1 tbsp minced garlic
1-2 tbsp minced chives or green onions
1/4 tsp pepper
salt to taste

Instructions

Place plastic wrap on top of each chicken breast and using a meat mallet, pound them slightly thinner. ( they will fry up faster if you do this step.)

To butterfly your chicken breasts, lay them flat on a sturdy surface.
Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast. Do not slice all the way through!

Heat up the olive oil in a large skillet.

Fry the chicken breast in the frying pan on medium heat, approximately 7 minutes a side, until they start to get golden brown and crispy on the outside and reach a temperature of 165°F. You want the meat to be cooked before you stuff them!

Combine the spinach, cream cheese, Parmesan cheese, chives and garlic in a bowl and microwave to take the chill off. Make sure it's nice and warm. ( this is such an easy cheat! I was so excited!)

Carefully spoon a quarter of cheese mixture into the middle of the cooked chicken breasts.

Turn the heat to low and put a lid on the frying pan. Heat for another 5-7 minutes, until the cream cheese mixture has heated through.

Remove and plate. Enjoy!



Zucchini Alfredo


INGREDIENTS:

3 tablespoons unsalted butter, divided
1 pound (3 medium-sized) zucchini, spiralized*
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups 2% milk, or more, as needed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup half and half*
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


DIRECTIONS:

Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.

Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in milk, thyme, and oregano. Cook, whisking constantly until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

Stir in zucchini and gently toss to combine.

Serve immediately, garnished with parsley, if desired.

Recipe Notes
*This is the spiral slicer that I use. It’s so easy to use – it honestly just takes minutes to spiralize!

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream



Chicken and Avocado Ranch Burritos


INGREDIENTS:

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*
1 (1.25-ounce) package taco seasoning
1 tablespoon olive oil
4 burrito-size flour tortillas, 10 inches each
2 avocados, halved, peeled, seeded and diced
1 cup shredded mozzarella cheese
1/4 cup sour cream
1/4 cup Ranch dressing
1/4 cup chopped fresh cilantro leaves

DIRECTIONS:

Heat olive oil in a large skillet over medium heat. Season chicken thighs with taco seasoning. Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.

Heat tortillas according to package instructions.

Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides.

Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.

Heat a grill pan over medium-high heat. Add burritos and cook, pressing gently with a spatula, about 3-4 minutes per side, or until golden brown and the cheese has melted.*

Serve immediately.

Recipe Notes:
*Boneless, skinless chicken breasts can be substituted.

*This can also be baked at 375 degrees F until heated through, about 15-18 minutes.

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