0054. Stuffed chicken

My husband hates chicken. Hates. I hate pork. He won't eat a meal without meat. So that leaves us with few options when it comes to dinner. However, there are times when I make chicken anyway because it's delicious and healthy and... well, cheap. As a mother and wife who's in charge of the bookkeeping, I'm definitely okay with cheap. Especially when it's so tasty.

This recipe is one that he actually loves when I make There's two variations that I use - one with spinach and one with jalapeno. He loves spicy food, so when I make the jalapeno version, I make some less spicy versions for Monkey and myself on a different pan.

4 boneless, skinless chicken breasts

4 ounces cream cheese 

½ cup packed fresh baby spinach, chopped

2 scallions, thinly sliced

3 cloves (1 tablespoon) fresh garlic, minced

½ teaspoon salt

¼ teaspoon ground black pepper

1/2 teaspoon oregano

1/4 teaspoon basil

1/2 cup freshly grated Parmesan cheese

OPTIONAL: bacon, cooked, cooled, and crumbled

1. Place a rack near the center of the oven and preheat the oven to 350 degrees F. Place a piece of parchment paper or a silicone mat in a baking sheet and set aside. If you don't have those, then lightly grease the baking sheet with Pam spray (I use the olive oil version).
2. Butterfly the chicken breast and using a meat mallet or rolling pin, flatten each chicken breast to about a ½ inch. Combine cream cheese, spinach, scallions, garlic, salt, pepper, oregano, basil, Parmesan cheese and the optional bacon. Spread a quarter of the mixture onto each chicken breast; carefully roll up the chicken and secure with toothpicks. Place chicken on the prepared baking sheet.
3. Bake 40-45 minutes or until chicken is no longer pink in center and the outside is golden brown. Serve warm.

VARIATION: Skip the spinach and use thin slivers of jalapeno. If you're sensitive to heat, make sure you get all the seeds and membrane out before you mix it. But make sure to use the bacon because jalapeno and bacon is the most amazing combination of flavors ever. SO GOOD.

I like to serve this dish with scalloped potatoes and asparagus. The scalloped potatoes don't exactly equal healthy dish, but it's delicious and my favorite way to have potatoes. Noms.

0040. Santa Fe Turkey Stuffed Peppers

I haven't tried this one yet, but my BFF/crit partner Elise Hepner raved about these, so I'm dying to try it!

from: Skinnytaste.com 
Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts
Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g
Sodium: 119 (without salt)  

Ingredients:

For the filling:

• 1/2 lb 99% lean ground turkey
• 3/4 cups canned black beans, rinsed and drained
• 3/4 cups frozen corn
• 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
• 1 large diced tomato
• 1 cloves garlic, minced
• 3 tbsp chopped onion
• 2 tbsp chopped cilantro, plus more for garnish
• 1 tsp cumin
• kosher salt to taste

For the peppers:

• 3 red bell peppers, cut in half lengthwise
• 1/3 cup reduced sodium, fat free chicken broth
• 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
• 1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin.Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.



Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Covertight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).

Makes 6 servings.