Cheesy Pizza Stuffed Chicken

Ingredients

• 3 chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 3 teaspoons minced garlic
• 1 package pepperoni slices
• 2 1/2 cups shredded mozzarella cheese, divided
• 2 1/2 cups marinara sauce
• Italian seasoning, to taste

Preheat oven to 400 degrees F. 

Butterfly the chicken breasts and season with salt and pepper, inside out. 

Open each chicken breast and add 1 teaspoon of minced garlic to each one. Spread it evenly. 

Add about 5-6 pepperoni slices to each butterflied chicken breasts on top of the garlic. 

Add about 1/4 cup of shredded mozzarella cheese to each chicken breast. 

Close the chicken over tightly, and transfer the chicken breasts to a lightly greased baking dish. 

Pour the marinara over top of the chicken and into the dish. 

Sprinkle the remaining mozzarella cheese, followed by Italian seasoning, over the chicken. 

Top the dish with the remaining pepperoni slices. 

Bake uncovered for 30-35 minutes or until chicken is tender and fully cooked. Broil the top layer for the last five minutes of baking, watching closely so it does not burn. 

Enjoy!

Baked Million Dollar Spaghetti

Ingredients

• 1 pound spaghetti, cooked two minutes shy of directions and drained
• 1 pound ground beef 
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• Salt and pepper to taste (~1/2 teaspoon)
• 2 cups Marinara sauce
• 8 oz. cream cheese, softened
• 3 cups shredded mozzarella cheese
• Parsley, chopped (optional as garnish)

Preheat the oven to 350 degrees. 

In a large skillet add the beef, onions, garlic, salt and pepper into the pan and cook on high. 

Once browned, turn off the heat, drain the liquid left in the pan and mix in one cup of the marinara sauce. 

Add the cooked spaghetti to the remain ion 5 cups of the marinara sauce and toss to combine. 

Mix the cream cheese and 2 cups of mozzarella cheese in a bowl. 

Add half the pasta/sauce to the bottom of a 9x13 pan. 

Add the cream cheese mixture and top with the remaining pasta/sauce mixture. 

Add the meat sauce mixture on top of the pasta and top with remaining cup of mozzarella cheese. 

Cover and bake for 30 minutes. 

Uncover and bake for an additional 10 minutes until cheese is melted and bubbly.

Oven Roasted Corn on the Cob with Garlic Butter

Ingredients

• 1/4 cup unsalted butter, softened
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 cobs of corn, peeled

Preheat oven to 350 degrees F. 

In a small bowl, cream together the butter, garlic, salt and pepper. Spread the butter mixture over each corn. Wrap each corn in aluminum foil and place on a baking sheet. 

Roast for 40 minuts, turning halfway. 

Take out the corn and open the foil on top to expose the corn. Turn the oven to broil and place corn back in. Broil on high for 2-3 minutes. 

Serve with a piece of butter on top. Sprinkle more salt and pepper as desired. 

Enjoy!

Slow Cooker Cream Cheese Chicken Chili

Ingredients 

• 3 boneless skinless chicken breasts
• 4 cups low sodium chicken broth 
• 2 cans pinto beans, drained and rinsed
• 1 can white beans, drained and rinsed
• 1 small yellow onion, chopped
• 3 teaspoons ground cumin
• 2 teaspoons chili powder 
• 2 teaspoons garlic powder 
• salt and pepper to taste
• 8 ounces cream cheese, reduced fat, softened 
• handful of cilantro, roughly chopped 
• toppings: shredded cheese, sliced avocado, limes for squeezing 

Add chicken, broth, beans, onions, and seasonings to slow cooker. Cover and cook on high 2-3 hours, or on low 4-5 hours. 

About 30 minutes before serving, add cream cheese. Cover and cook another half hour. 

Uncover, stir to mix cream cheese into soup and shred chicken with two forks. Taste, add salt and pepper to taste as needed. Stir in chopped cilantro. Serve hot and top with shredded cheese and avocado slices if desired. 

Enjoy!

Taco Potatoes

Ingredients

• 4-6 medium russet potatoes
• 1 pound lean ground beef
• 1 (1 oz) packet taco seasoning
• Shredded lettuce
• Mexican cheese blend
• Sour cream
• Salsa
• Guacamole
• Green onion

Preheat oven to 400 degrees F. Wash potatoes in water, pat dry with paper towels. Poke a few holes in each potato then wrap each in foil. Bake potatoes for 1 hour. Carefully remove hot potatoes from oven and set aside to cool slightly. 

In a large skillet, brown and crumble ground beef over medium high heat. Drain grease, if any. Add taco seasoning to beef and amount of water packet calls for. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes. 

Remove foil from potatoes then cut a slit in the top to open. Fill each potatoes with ground beef and all of your favorite taco toppings.

Enjoy!

Freezer Croissant Breakfast Sandwiches

Ingredients 

• 1 Tablespoon olive oil
• 4 large eggs, lightly beaten
• 1/4 cup half and half
• Salt and pepper, to taste
• 8 mini croissants, halved horizontally
• 4 oz. thinly sliced ham
• 4 slices cheddar cheese, halved

Heat olive oil in large skillet over medium hight heat. Add eggs to the skillet and cook, whisking until they just begin to set. Gently whisk in half and half; season with salt and pepper. Continue cooking until thickened and no visible liquid egg remains. Set aside.

Fill croissants with eggs, ham and cheese to make 8 sandwiches. Wrap tightly in plastic wrap and place in the freezer. 

To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely. 

Serve immediately. Enjoy! 

Cole Slaw

Ingredients

• 6 cups shredded cabbage
• 1 cup shredded carrot 
• 1 cup mayonnaise
• 1/4 cup white wine vinegar
• 1 teaspoon celery seed 
• 1/4 cup sugar 
• Salt and pepper 

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill.

Serve in a family style bowl.