Spinach-Stuffed Chicken Breasts
Prep Time:25 min
Total Time:1 hr 5 min
Makes:6 servings, one stuffed chicken breast each
6 Tbsp. Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) Stove Top Stuffing Mix for chicken
1/4 cup coarsely chopped roasted red peppers (I omit these because we don't like it super-spicy)
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup shredded low-moisture part-skim mozzarella cheese
PREHEAT oven to 350°F. Bring water and 2 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.
Flank Steak Marinade
1-2 lbs of flank steak
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup honey
1/4 cup olive oil
1 1/2 tsp garlic powder
1 tsp ginger
Chopped green onions
Combine all and marinate for a full day. When grilling, turn every 5 minutes and keep basting meat with sauce (meat should take approximately 20 minutes to cook, based on thickness)
Auntie Pam's Carrot Cake
This is ridiculously good carrot cake....my Auntie Pam is seriously the queen of carrot cake!
2 cups flour
2 cups sugar
2 tsp soda
2 tsp salt
2 tsp cinnamon
1 tsp allspice
Mix, then combine with:
1.5 cup oil
4 eggs, beaten - fold in
3 cups raw carrots, grated
Bake at 350 degrees for 1 hour 10 minutes or until toothpick comes clean.
Frosting:
8 ounce package cream cheese
1/2 cup butter
4 tsp vanilla
4 cups powdered sugar
The recipe I have says that this can also be "complimented" by adding raisins, nuts or coconut but in my opinion, any of those icky things would take away from the yumminess.
