Baked Chicken Stuffed with Pesto and Cheese

Low-Carb, Gluten-Free

This is an awesome recipe and easy to make.. Taste as if it took long hours in the kitchen.  (:

Enjoy!!

If you have any fresh basil left, make pesto and then make this Chicken Stuffed with Pesto and Cheese!

 

Use very large chicken breasts for this and then pound the heck out of them until they're as thin as you can possibly get them!

Mix together pesto, sour cream, and grated mozzarella to make the stuffing.  (If you use commercial pesto, it will probably be darker green than my homemade Basil Pesto with Lemon because I like it creamy.)

Spread a thin layer of the stuffing mixture over each chicken breast, stopping about 1/2 inch away from the edge.

Then roll up the chicken breasts and use toothpicks to keep them together.  (Don't worry if they look a bit messy like my one in the back!)

Prepare two bowls, one with beaten eggs and the other with a mixture of parmesan and almond flour.  (I used two eggs, but I think you could get by with one.)

Dip the chicken breasts first in the egg and then in the parmesan-almond flour mixture, patting it on so the chicken breasts are well coated.  Place them in a sprayed casserole dish.

Bake at 375F/190C until the chicken is firm to the touch and slightly browned.  I started checking at 30 minutes when they looked like this.

And I ended up leaving them in for 5 more minutes until they looked like this.  Be careful not to overcook though, or the chicken will dry out.  Serve hot.

Baked Chicken Stuffed with Pesto and Cheese
(Makes two servings, but recipe can easily be doubled or tripled.

Ingredients:
2 large boneless, skinless chicken breasts
2 T Basil Pesto with Lemon or your favorite commercial pesto
2 T low-fat sour cream
2 T grated mozzarella cheese
(I used heaping tablespoons of pesto, sour cream and cheese)
2 eggs, beaten (or if they're large eggs one will probably be enough)
3 T finely grated Parmesan cheese
3 T almond flour (or almond meal, but almond flour is better for this because it's more finely ground)
black pepper to taste

Instructions:

Preheat oven to 375F/190C.  Spray a small casserole dish with non-stick spray. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it.  Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.

In a small bowl mix together the basil pesto, sour cream, and grated mozzarella.  Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.)   Roll up the chicken breasts and secure them with a couple of toothpicks.  (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)

Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-almond flour mixture, seasoned with black pepper to taste.  Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture. 

Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned.  (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.)  Serve hot.

 

http://www.kalynskitchen.com/2005/04/chicken-stuffed-with-pesto-and-cheese.html

 

Crock Pot Tortellini Spinach Soup

 

This recipe has to be one of the most flavorful and simple soup recipes I’ve ever tried. It is hearty and filled with cheesy tortellini, spinach, tomatoes and a wonderful blend of spices making it oh-so-delicious.

• 1 - 16 oz. bag frozen cheese tortellini
• 1 bag of fresh spinach
• 2 cans (10.5 oz) Italian style diced tomatoes
• 6 cups chicken broth (I use less sodium version)
• 1 package cream cheese (8 oz.)
• 1 tsp. cumin
• 1 tsp. oregano
• 1 tsp. garlic pepper
• Salt and pepper to taste.

Instructions

1. Place all ingredients in the crock pot.
2. Make sure cream cheese is cut up in 1 inch cubes before placing in crock pot.
3. Cook on HIGH for 3-4 hours stirring occasionally.
4. Serve warm.

 

Recipe adapted from Gracie Road.

Pallet Bed

Ohh I really like this!!!

Really, who needs or even wants a hammock anymore if you can have this? Clearly, living in a city or an apartment, this is just not doable, but, I’m sure there is a way to make it somewhat possible.

At http://diy-creator.com/2014/02/14/diy-pallet-swing-bed-better-than-hammock/ you can learn how to turn old pallets into a fun and I’d imagine, super comfy outdoor “chill” area.

Depending on your size, or how many people you actually expect to be sitting on this at once, I’d think you’d only need 2, maybe 3 pallets. Living in an a smaller home with not a big back yard, I’d probably just go for pallets that are large enough to use a matress the size of a toddler bed, and trust me, that bia would be mine and mine alone! Just something to actually read or write on and actually relax on!

All you need is the pallets, a mattress, and some nice, tough, and sturdy ropes to tie the pallets up to. Mind you, you need to make sure that it can secure your weight. But hey, we all know that that “weight limit” can change in a minute, so please, give yourself a little extra strength behind it.
/

Caramel Apple Crisp

If you love apples, you must try this delicious caramel apple crisp recipe. It's easy to prepare and will leave your home smelling absolutely delightful!

Photo: Amy Desrosiers

 

When it comes to baking, apples and oats were seemingly made for one another. They pair well together and complement each other's flavors perfectly. That's why I decided to share this delicious caramel apple crisp recipe with you all, because oats and apples share the spotlight so well.

This apple crisp recipe is perfect for dessert paired with some vanilla ice cream. It would also make a wonderful breakfast with a tall glass of ice cold milk or hot coffee.

2 cups all-purpose flour
2 cups quick oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
2 1/4 sticks melted, unsalted butter
2 cups apples, peeled, cored, and sliced
3/4 cup caramel ice cream topping
1/2 tablespoon cinnamon

Pre-heat oven to 350 degrees F. Lightly grease a 9 x 11 inch baking pan.

In a large bowl, combine all dry ingredients. Melt butter in the microwave for 1 minute. Add butter to the dry ingredients, mix well. Reserve about one cup of your mixture for the crisp topping. Firmly pack the above mixture into your lightly greased pan. Bake for 8 minutes.

While the crust is baking, prep the apples (peel, core, and slice them). Once they're ready, toss them in a bowl with cinnamon until they are fully coated.

Once the crust has baked, line it with apples. Drizzle caramel over the top. Sprinkle on the remaining oat mixture.

Bake for an additional 20 to 25 minutes until golden brown.

 

 

Baked Oatmeal

Recipe is one of the hundreds of recipes, medicine, and crafts to be found in "Through the Seasons"

Baked Oatmeal
2 cups old fashioned oats
1 1/2 cups milk
2 large eggs
1/2 cup maple syrup or honey
1 tsp baking powder
1 tbsp coconut oil or butter
1/2 tsp cinnamon
1 cup fruit (dried)
1/2 cup nuts

Preheat oven to 350°F. Grease an 8 x 8 cooking pan.
Mix the wet ingredients together well, and then combine dry ingredients into that mixture.
Spread into the prepared pan and bake for 30-40 minutes, until top is firm and a toothpick comes out clean in the center. Serve with milk if desired.
So many different additions can go into this breakfast mixture. All kinds of fruits, nuts, spices, things like shredded carrots, chocolate, seeds - only your imagination holds you back.

Jillian Michaels' Detox Water

 

Don't let the name throw you off - this isn't a detox where you only eat fruits and vegetables.  Nope!  This is a detox water that you drink along with your clean, healthy meals intended to reduce bloating and drop water weight!

 

Jillian Michaels' detox water consists of distilled water, cranberry juice, organic dandelion root tea and lemon juice.  Why these particular ingredients mixed together?  It's a natural diuretic drink! 

Ingredients:

60 oz of distilled water

1 Tbsp cranberry juice

1 organic dandelion root teabag

2 Tbsp lemon juice

Directions:

1. Brew the tea as listed on the box and let it cool to room temperature

2. Mix all ingredients together and add the tea (once cooled)

3. Drink the entire mixture each day for up to seven days (you will make a new batch each day)

 

Chicken Burrito Casserole

 

Heat oven to 350

 

Place chicken in a large pot and cover with water. Bring to a boil.

Reduce heat and simmer gently, covered, for 10 minutes.

Allow to cool and cut into 1/2-inch pieces.

Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

Add burritos, cutting to fit in a tight single layer (you will need 10 to 12 burritos, depending on the brand).

Scatter the chicken over the top.

In a medium-size bowl, mix together milk, soup, 1 cup of the cheese and the olives. 

Pour mixture evenly over the chicken and burritos.

Top with remaining 1/2 cup cheese.

 

Bake at 350 degrees for 30 minutes or until heated through and bubbly.

Cool slightly before serving; sprinkle with cilantro leaves, if desired.

 

*This is a easy & fast recipe for those day you need a lazy day easy and fast recipe (-: