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Easy Light Broccoli Cheese Stuffed Chicken Recipe

Easy Light Broccoli Cheese Stuffed Chicken Recipe
Related:  Chicken Recipes

50 Healthy Recipes to Kick Off 2012 Happy New Year! Many of us are thinking about our New Year’s resolutions and healthy eating is often at the top of the list. If you are setting a goal to eat healthy in 2012, here are 50 healthy recipes to help you get started. Beverages Easy Strawberry Mango Smoothie Berry Banana Smoothie Blueberry Mango Smoothie Breakfast Apple Cinnamon Baked Oatmeal Whole Wheat Kefir Pancakes with Blueberry Sauce Pumpkin Granola Roasted Plums with Greek Yogurt, Honey, and Almonds Broiled Grapefruit Steel Cut Oats Maple Almond Granola Roasted Strawberries with Greek Yogurt Honey Yogurt Waffles Appetizers/Snacks Peanut Butter Granola Balls Honey Cinnamon Roasted Chickpeas Rosemary Roasted Almonds Tzatziki Sauce Cilantro Lime Hummus Strawberry Mango Salsa White Bean and Artichoke Dip Edamame Guacamole Homemade Baked Tortilla Chips Peach Salsa Roasted Red Pepper and White Bean Dip Vegetable Spring Rolls with Peanut Dipping Sauce Black Bean Corn Salsa Salads/Sides Quinoa Salad with Roasted Sweet Potatoes, Kale, & Dried Cranberries

Melt-In-Your-Mouth Chicken Any time a recipe claims to “melt in your mouth” it is just begging you to try it. To see if it’s really as great as the name. That’s what happened to me when I first saw this recipe on Pinterest. I had to try it. Recipe Rundown Taste: A little tangy, slightly salty from the Parmesan, and all around delicious. Ingredients: 4 boneless, skinless chicken breasts 1 1/4 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup low-fat Greek yogurt 1/2 cup freshly grated Parmesan cheese, preferably Parmigiano Reggiano 1 teaspoon garlic powder Directions: Preheat the oven to 375°F. Place the chicken in the prepared baking dish.

When French Toast Met Pancakes | Tasty Kitchen Blog - StumbleUpon If you ever want me to like you, just make me a light, fluffy stack of pancakes. I’ll blush, I’ll smile a lot, I might propose–it’ll be weird and cute. Promise. Just when I thought pancakes couldn’t get any better, I stumbled upon this recipe by Tasty Kitchen member frecklesandsunshine. What makes this recipe so unusual (and delicious) is how the French toast is coated in a very thin pancake batter, creating an amazing crust around the bread. Let’s dive in, shall we? You’ll need some ingredients. I used brioche because I wanted something that would be able to take the heavy batter. In a large bowl, add the eggs and beat ‘em until they’re light and fluffy. Next, we’re just going to add all of the ingredients (minus the bread) one at a time. The baking powder … The vegetable oil … Vanilla extract (having fun yet?) Brown sugar … All-purpose flour … And lastly, the cinnamon. I sliced up the brioche and then cut the slices in half. Now for the fun part. And then … take a bite. Description

Baked Egg Boat recipe Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1. Chicken in Basil Cream Sauce My husband took my boys on an overnight camping trip for our church’s father-and-sons outing leaving me home alone with my baby girl. I can’t remember the last time I was alone in my house. It was a little weird. I was stuck in between wanting to do a million things I needed to get done and just lounging on the couch doing absolutely nothing. It was a much needed break from the marathon of responsibilities as a mother. They’re funny. I would love if someone made this chicken for me for Mother’s Day (*wink*). Chicken In Basil Cream Sauce Ingredients 1/2 cup milk 1/2 cup dried Italian bread crumbs 4 skinless, boneless chicken breasts 3 tablespoons butter 1 clove garlic (1/2 teaspoon minced) 1/2 cup chicken broth 1 cup heavy whipping cream 1/4 cup sun-dried tomatoes, chopped 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh basil 1/8 teaspoon black pepper Instructions Place milk and bread crumbs in separate, shallow bowls. Notes

Grilled Cheese Social I've got to get this off of my chest. I care about bees. Like a lot. So much so, that when I have to write up the Links We Love at work each week I try to throw in one story about what's going on in the world of bees. It's gotten a little much though. I know. So to talk about bees without being a total drag, I've made a new sandwich to showcase their sweet, sweet nectar. So here's my spin... Ingredients: - about 4 slices fresh mozzarella - 2 hearty slices of a Bâtard - 5 slices of sopressata picante - 1 tbs of red pepper flaked butter (combine 1/4 teaspoon red pepper flakes with one tablespoon of real salted butter, MIX) - 1 tbs of basil infused honey (fresh basil leaves and tupelo honey Ok, so I'm totally obsessed with tupelo honey (and it doesn't have anything to do with my obsession for Van Morrison either. To make the basil infused honey, julienne about ten small basil leaves and stir them into a tablespoon of honey. Then add a layer of mozzarella. Then add some spicy sopressata.

Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! Description

Chicken, Mushroom, Broccoli, and Rice Casserole They say your taste buds change every 7 years. I don’t know how true that is but John and I used to hate mushrooms but now we love them. Every once in a while a good casserole on Sundays is just what you need. My family loved this. Chicken, Mushroom, Broccoli, and Rice Casserole Ingredients 1 Tablespoon olive oil 1/2 onion, diced 1 lb mushrooms quartered 1 stalk of celery diced 1 (4 ounce) box of Farmhouse Long Grain & Wild Rice (or your favorite brand), prepared per instructions 2 cooked chicken breasts, cubed (I use left over roasted chicken meat) 1 6-8 oz can of sliced water chestnuts, diced (optional, John liked them but I didn't) 1 cup of broccoli florets 1 (10 3/4 oz) can of Cream of Chicken soup 1 (10 3/4 oz) can of Cream of Celery soup 1/4 cup light mayonnaise Salt and pepper to taste Instructions Preheat oven to 350 degrees. Notes

Gehaktschotel met aardappels, rode paprika en kaassaus Verhit de olie en bak de ajuin en paprika's op een middelmatig vuur (ong 10 min), roer geregeld om, voeg het gehakt toe en bak deze in 5 min rul, schraap daarbij de bodem om aanbranden te voorkomen. Meng er op het einde 3 el tomatenconcentraat en de gyroskruiden bij. Schil de aardappelen en snij ze in blokjes. Kook de aardappelblokjes niet al te gaar. Giet kookvocht af en laat goed uitlekken. Verwarm de oven op 220°C. Maak de kaassaus als volgt : maak een papje van 2 el bloem + 2 el vloeibare boter (= beurre manié). Schik in een ovenschotel de helft van het gehaktmengsel, daarop de aardappelen, en eindig met een laag van het resterend gehaktmengsel.

White Chicken Enchiladas Print Friendly Version Bookmark It! Print Friendly Version Log in to bookmark! Description The sauce is sooooo good Details Ingredients Related Tips 10 soft taco shells2 cups cooked, shredded chicken2 cups shredded Monterey Jack cheese3 Tbsp. butter3 Tbsp. flour2 cups chicken broth1 cup sour cream1 (4 oz) can diced green chilies Directions Preheat oven to 350 degrees. *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. much more at