Friday, July 30, 2010

Bacon, mushroom and cheese stuffed chicken breasts

A creation of mine with some left over chicken breasts. It is so good. A stuffed chicken breast with very little carbs.
  • 1 1/2 lbs chicken breast, butterflied
  • 2 cups shredded sharp cheddar cheese
  • 1 container sliced mushrooms, which ever kind you like
  • 6 slices pre-cooked bacon, chopped up
  • 1 Tablespoon chopped garlic
  • 1 cup Italian parmesean dressing, divided
  • salt and pepper to taste
Butterfly the chicken breasts. Mix together cheese, mushrooms, bacon, garlic, salt, pepper and half a cup dressing. Stuff chicken breasts with mixture. Pour remaining dressing over chicken. If there is any stuffing left over spread over top of chicken. Bake on 375 for 20-25 minutes.

Tuesday, July 27, 2010

Spicy Summer Sausage Stew

I am in a soup mood. I swore off soup after my liquid diet almost 3 years ago, but it really is one of my favorite foods. I got some spicy sausage after moving into my new place yesterday. If you're kinda bored of sausage peppers and onions, this is a great recipe for you.
  • 1lb hot Italian sausage
  • 2 cups chicken broth
  • 1 6 oz can tomato paste
  • 1 can stewed tomatoes, with liquid
  • 1/2 chopped zucchini
  • 1/2 chopped yellow squash
  • 1/2 cup button mushrooms, sliced
  • 1/2 cup red onion, diced fine
  • 2 bell peppers, chopped fine
  • 2 Tablespoons chopped garlic
  • 1 teaspoon oregano
  • salt and pepper to taste
Brown sausage in a skillet with a little cooking spray. Add sausage to crock pot. Add the remaining ingredients to the crock pot. Cook for 6-8 hours on low. This is spicy and super delicious! You can also do this in a large soup pot and simmer for 1-2 hours.