Healthy, tasty and surprisingly simple, this recipe for Hassleback Chicken is one I will use again and again.
The simple description – cut slices in a chicken breast; sauté spinach, stir in ricotta cheese, and stuff the spinach and ricotta into the slices of the chicken breast. Season with salt, pepper, paprika, top with shredded cheese and bake. Mmm mmm!
4 chicken breasts
1 T olive oil
2 cups fresh spinach
1/2 cup ricotta cheese
Spices to taste: recommend paprika, salt, pepper
1/2 cup shredded cheese (cheddar, jack, mixed)
- Cut slices in a chicken breast every half inch or so.
2. Sauté spinach in a little olive oil for just a minute or two until wilted.
3. Stir the ricotta cheese into the spinach.
4. Stuff each chicken breast with the spinach/ricotta.
5. Season with salt, pepper and paprika.
6. Top with shredded cheese.
7. Bake 25 to 30 minutes in a 400 degree oven.
Such a simple, yummy and impressive dessert! This recipe is from BettyCrocker.com.
1 box Betty Crocker SuperMoist French vanilla cake mix
1 cup water
1/3 cup butter, softened (I substituted coconut oil)
1 cup vanilla pudding
1 cup semisweet chocolate chips
3/4 cup whipping cream
1. Preheat oven to 350 degrees. Grease and flour 48 mini muffin cups.
2. Combine cake mix, water, butter (or coconut oil) and eggs and mix until smooth. Spoon batter into muffin cups — do not overfill, just below rim.
3. Bake 8 to 10 minutes or until they spring back when touched lightly.
4. Once they are completely cool, slice off the top of each cupcake.
5. Spoon 1 teaspoon pudding onto the bottom half of each cupcake. Cover with top half.
6. Melt chocolate chips and whipping cream together (60 seconds in microwave or use a double boiler on stovetop). Stir until smooth.
7. Spoon chocolate mixture on top of each cupcake.
Store in refrigerator up to three days. Prepare for lots of OOs and AHs.