Chicken Cordon Blue

so it's been AGES since I posted on here last, but never fear I have returned! I am sure you all noticed right? ;) 


I tried this recipe tonight and LOVED it and for those of you who might care it is Weight Watchers approved! :) BONUS!! 


Ingredients:

	1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
	1/2 tsp black pepper, freshly ground, divided
	1/4 tsp table salt
	1 oz deli ham, very thinly sliced
	2 oz low-fat Swiss cheese, thinly sliced
	1/3 cup dried bread crumbs, plain-variety
	1/3 cup parsley, fresh, minced   (I cut this in half and just added more bread crumbs, because I don't really love parsley)
	2 Tbsp all-purpose flour
	2 large egg whites
	2 sprays cooking spray
	1/2 Tbsp unsalted butter
	1/2 Tbsp olive oil    Instructions:

• Place chicken between two sheets of wax paper or plastic (I just used a gallon sized ziploc bag); using a rolling pin, pound chicken to 1/4 inch thickness. 
  
• Rub chicken with 1/4 teaspoon each pepper and salt. Evenly divide prosciutto and cheese over chicken; fold chicken in half to cover prosciutto and cheese and press down to hold shape.
  
• In a shallow bowl, combine bread crumbs, parsley and remaining 1/4 teaspoon pepper. Place flour on a plate. In another shallow bowl, whip egg whites until soft peaks form.
  
• To coat chicken, dredge each piece of chicken in flour; turn to coat. Then dip each chicken breast in egg whites; turn to coat. Next, dredge chicken in bread crumb-mixture and press down to make sure all sides are covered. Repeat until all four chicken breasts are coated.
  
• Coat a large skillet with cooking spray and set over medium-high heat; add butter and oil. When they begin to simmer (about 1 or 2 minutes), place chicken in a single layer in skillet; cook, flipping once, until nicely browned and chicken is completely cooked through, about 6 to 8 minutes each side. 1 chicken breast per serving.
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I was in a hurry to get dinner cooked so I rushed through the instructions and wound up breading my chicken before adding the cheese and ham. This caused a problem with the whole folding technique. Because I could no longer fold the cheese and ham inside I preheated the oven to 350 and placed the ham and cheese on top of the cooked chicken and let it melt for about 5 minutes. It turned out rather well I thought. Although next time I think I'll make it the correct way. 

It may look complicated but this meal was SUPER easy and SO yummy! It probably took me a whole of 30 minutes to have dinner ready and on the table. I served it with a baked potato and green salad. 

Leftover suggestion: serve it cold in thin slices over salad greens. (I'm gonna try this tomorrow)! 

Creamy Cinnamon Squares

Or in this case, hearts...seeing how these were a Valentine's breakfast treat for my sweetie! They were super yummy!

2 cans Pillsbury crescent rolls (I use the seamless sheets)

3/4 c. white sugar

2 (8 oz. each) packages cream cheese

1 tsp. vanilla

Spread 1 crescent roll package on bottom of greased 9x13 pan.  Mix together 2 packages of cream cheese with 3/4 c. white sugar and 1 tsp. vanilla.  Spread on top of crescent roll layer.  Spread 2nd crescent roll package on top of the cream cheese mixture.  Mix 1/4 c. sugar with 1 tsp. cinnamon and sprinkle on top of 2nd crescent roll layer.  Bake at 350 for 20 minutes.  Cool for a while, then pop into the fridge until completely cold.  Cut into squares and enjoy!  (Or, in my case, cut into shapes using cookie cutters.)  Yummy!

Recipe came from Love, Actually.

Two EASY Yummy Dinners

Here are two easy recipes that are quick to throw together and taste delicious! I can't claim the rights to either one of them, but I've had them so long I also can't tell you where I got them from. Just don't remember. But hopefully you enjoy them both at some point!



Mexican Lasagna
1 1/2 lb ground beef
1/2 cup chopped onion
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp parsley
 2 (8 oz) cans of tomato sauce
1 cup sour cream
 1 cup cottage cheese  
1 can chopped green chili peppers
 1 bag crushed corn tortilla chips (I usually just open the bag a teeny bit to let the air out and then crush away)
 shredded monterey jack cheese (usually I use about 2 cups/8 oz, sometimes I feel like putting more)

Fry beef, add onions, garlic powder, oregano, parsley, and tomato sauce. In a separate bowl, combine sour cream, cottage cheese, and chopped green chili peppers. Place half of the crushed chips on the bottom of a casserole dish. Add 1/2 meat mixture and sprinkle with 1/2 of the cheese. Spread entire sour cream mixture evenly over casserole. Repeat chips and meat layers. End with cheese on top. Bake COVERED at 350 for 1 hour.


Slower Cooker Cheesy Italian Tortellini
1 lb Italian sausage 
1 15 oz container of refrigerated marinara sauce
1 cup sliced fresh mushrooms (optional)
1 can diced Italian Style tomatoes 
1 package (9oz) refrigerated cheese-filled tortellini
1 cup shredded mozzarella or pizza cheese blend

In skillet, cook sausage over medium-high heat until brown. Drain. Spray inside of slow cooker with cooking spray. Mix sausage, marinara sauce, mushrooms, and tomatoes in slow cooker. Cover, cook on low for 6 or 7 hours. Stir in tortellini, sprinkle with cheese. Cover and cook on low for another 15 minutes or until tortellini are tender.

MEATLOAF

Hey I know I havn't posted in awhile but I made Meatloaf tonight per my husbands request and it was really good!!

I used

Ground Beef
1 chopped onion
bread crumbs
1 egg
liquid smoke
franks hot sauce
parsley
salt
pepper
parmesan cheese

I just added it by eye instead of measuring, i mixed it all together and as soon as it stuck and didn't fall apart I put foil on a sheet pan and shaped the meat into a loaf. I also added some carrots around the loaf and put Olive Oil, salt/pepper to the carrots and then cooked the meatloaf for 70 minutes at 350...it varys on time depending on how big your loaf is or how your oven cooks, just use a meat thermometer so you know it's all the way cooked. Anyways I served it with some potatos and homemade bread!!! OH I forgot that before I put it in the oven I smothered the top with Ketchup, if you don't like Ketchup you can use barbeque sauce or whatever sauce you like...also, you put some of the Topping inside the mix before you make the loaf.