Pesto Stuffed Chicken Breasts

This recipe was a hit at my house and will become part of our dinner rotation 🙂

Ingredients:

  • 4 chicken breasts
  • 1 cup basil pesto
  • 4 mozzarella cheese sticks
  • 1 1/2 cups italian bread crumbs
  • toothpicks

Directions:

  1. Preheat oven to 375 degrees.
  2. Spray baking dish.
  3. Butterfly each chicken breast and open.
  4. Spread pesto onto each breast and top with cheese stick.
  5. Wrap chicken around cheese and close with toothpicks.
  6. Add bread crumbs to large bowl and coat each breast then place in dish.
  7. Bake 35-45 minutes.

Recipe idea from http://www.bettycrocker.com

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Taste better than it looks 🙂

Dragon Hat

Sometimes my princess likes to be a dragon 🙂 This easy to make hat that I found at http://www.cuttingtinybites.com  is perfect!

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Things you will need:

  • 3 sheets of construction paper
  • scissors
  • glue stick
  • 10 paper clips

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Cut (4) one inch wide strips along the long side of paper. Glue two of these together for your headband. The other two will be used to connect your spikes.

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Cut remaining two sheets of paper into (5) strips each. These will become the ten spikes.

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Fold strips in half and cut open side into spikes.

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Glue spikes to strips.

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Glue spikes together and paperclip until dry.

Finish by securing your spikes to the headband with glue or tape.

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TIME TO PLAY 🙂

 

Shepherd’s Pie

Shepherd’s Pie makes a hearty dinner and great leftovers 🙂

Ingredients:

For Mashed Potatoes:

  •  5 large potatoes, peeled and cubed
  • 1 stick of butter
  • 1/2 cup softened cream cheese
  • salt, pepper and paprika

For Meat Filling:

  • 2 pounds lean beef
  • 1 cup chopped onion
  • garlic clove, minced
  • 1 tablespoon olive oil
  • 1 can cream style corn
  • 8 ounce bag frozen mixed vegetables
  • 2 tablespoons tomato paste
  • 1 tablespoon worcestershire sauce

Directions:

To Make Potatoes:

  • Place potatoes in a pot, fill with water and bring to a boil.
  • Cook 10-15 minutes until fork slides into potatoes easily.
  • Drain. Add butter and cream cheese to potatoes then mash.
  • Season with salt and pepper.

To Make Filling:

  • In a large pot, cook beef then drain extra grease.
  • Add onion, garlic, olive oil, cream style corn, mixed vegetables, tomato paste and worcestershire sauce to the meat.
  • Stir filling until well mixed, cover and cook over medium heat for 3-5 minutes.

To Complete:

  1. Preheat oven to 350 degrees.
  2. In a 9×11 glass baking dish, spread a layer of filling then layer of potatoes.
  3. Repeat with another layer of the remaining filling, then potatoes.
  4. Top with paprika and bake for 30 minutes.

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Bacon Ranch Chicken Breast

This is a very easy recipe that tastes yummy 🙂

Ingredients:

  • 2-4 chicken breasts
  • ranch dressing
  • 5-10 bacon strips
  • shredded cheese

Directions:

  1. Preheat oven to 400 degrees.
  2. Fry bacon strips for a couple minutes on each side then transfer to paper towel lined plate.
  3. Place chicken into a glass baking dish and cover with ranch dressing.
  4. Layer bacon strips over ranch.
  5. Bake for 30-35 minutes.
  6. Top with cheese and bake additional 5 minutes.

Recipe adapted from http://www.thepinningmama.com

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Slow Cooker BBQ Chicken

I slightly modified this delicious recipe for BBQ chicken I found at http://www.familyfreshmeals.com 

Ingredients:

  • 2 pounds boneless, skinless chicken breasts
  • 1 1/4 cup BBQ sauce
  • 1/4 cup zesty italian dressing
  • 1/3 cup brown sugar, packed
  • 1 tablespoon worcestershire sauce
  • kosher salt

Directions:

  1. Use a pinch of salt to season both sides of each chicken breast before placing into crock pot.
  2. Stir the BBQ sauce, dressing, sugar and worcestershire sauce in a bowl until well combined.
  3. Pour mix over chicken breast and cover.
  4. Cook on high for 3 1/2 hours.
  5. Shred chicken, cover and cook another 15 minutes before enjoying 🙂

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