Stuffed Chicken Breast

This makes enough to stuff two 8 ounce chicken breasts.

You could also use 4 ounce pieces of chicken breast and make 4 servings out of this.

Serves 2 

Ingredients:

cooking spray
toothpicks
Two 8 oz. chicken breasts, boneless, skinless
1/2 c. part skim ricotta cheese
1 c. fresh spinach, chopped
1/2 c. tomatoes, diced
1/2 c. fat free mozzarella cheese, shredded
2 cloves garlic, minced
1 tsp. Mrs. Dish chicken seasoning (sodium free), plus extra for chicken
1/2 tsp. black pepper, plus extra for chicken
1/2 tsp. crushed red pepper flakes
1/4 tsp. kosher salt

Directions:

1. Preheat oven to 400.

2. Wash and pat dry chicken breasts. Cut a slit down the middle to create a pocket for the filling. Season all sides of chicken liberally with black pepper and chicken seasoning.

3. In a small bowl: combine ricotta, spinach, tomatoes, garlic, mozzarella, chicken seasoning, black pepper, salt, and crushed red pepper flakes. Mix well.

4. Heat a large skillet on medium-high.

5. Fill each of the chicken breasts with half of the filling. Close the slits with toothpicks. 2 to 3 toothpicks is plenty.

6. Spray the heated skillet with cooking spray. Saute the chicken 3-4 minutes per side until golden-brown.

7. Transfer the chicken to a baking dish lined with foil. Bake 20-30 minutes.   

Per serving:
337 calories
8g. carbs
5g. fat
59g. protein
4g. sugar
1g. fiber

Easy Spaghetti Sauce

I made this with the Italian Meatballs.

Serves 2, enough to coat at least 4 oz. of pasta.

Ingredients:

cooking spray
1 large onion, diced
14.5 oz. canned diced tomatoes
15 oz. canned crushed tomatoes in puree
3 cloves garlic, minced
2 tsp. vegeta
1/2 tsp. Italian seasoning
1/4 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. crushed red pepper flakes

Directions:

1. Spray a large saucepan with cooking spray. (if you're making the meatballs use the same large saucepan for the sauce, no need to wash it first).

2. Add onions and saute 4 minutes.

3. Add the rest of the ingredients and bring to a boil. Reduce to simmer and cover. Let cook for 15 minutes or until you're ready to use it. If you're making the meatballs add them to the sauce as soon as they boil and cover and cook for 15 minutes or until the meatballs are fully cooked.

Italian Meatballs

Yields 12 Meatballs

Ingredients:

1 c. white bread, cubed
1/4 c. fat free milk
1/2 c. breadcrumbs, plain or Italian style
2 cloves garlic, minced
1/4 c. fresh parsley, roughly chopped
1 large egg
1 Tbsp. vegeta
1/2 tsp. crushed red pepper flakes
1/2 tsp. Italian seasoning
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 lb. ground turkey
cooking spray

Directions:

1. In a medium bowl: combine cubed bread with milk. Let the milk soak in into the bread for 5 minutes. Add everything but the turkey. Mix well. Add the turkey and combine well but don't over-mix.

2. Form the meat into meatballs. Slightly larger than a golf ball. You should get about 12 meatballs.

3. Heat a large skillet on medium-high. Brown the meatballs on all sides. They should be a deep golden-brown with a delicious crust. Make sure not to taste any of them, they are still raw inside!

4. When all of the meatballs are browned, set them aside on a plate. Use the same saucepan (don't clean it) to make the spaghetti sauce in.

5. If you want to make just the meatballs and aren't making the sauce, I would suggest baking the meatballs for about 15 minutes at 450 covered. Still brown them on the stove-top first.

Spinach Artichoke Ravioli

This is a great recipe if you have dinner guests you want to impress! This takes a while to put together so don't just start making it at 5pm and expect to eat at 6! 

You should try this recipe at least once.... I've made it a few times and every time my husband can't stop telling me how great it is. 

I didn't take as many pictures as I should have... but I forgot... hehe. sorry! Just comment with any questions and I'll try to answer quickly!

Again, it would be a great thing to make for a dinner party! Just make sure to make more filling. 

This made about 3-4 servings. 

Ravioli Filling:

2 tsp. vegetable oil, divided

1 Tbsp. unsalted butter

1 large onion, chopped

2 cloves garlic, minced

13.75 canned artichoke hearts, drained, diced

1 Tbsp. vegeta

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. crushed red pepper flakes

1/4 tsp. basil

2 c. fresh spinach, chopped

1/4 c. fresh parsley

1/2 c. ricotta cheese

1 lemon, juice of

1 egg

Pasta Dough

Tomato Sauce:

1 tsp. vegetable oil

1 medium onion, chopped

28 oz. crushed tomatoes, italian style

1 clove garlic, minced

1/4 c. parsley

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/2 tsp. vegeta

Directions:

1. Heat 1 tsp. oil and butter in a large saucepan on medium heat. Add onions. Saute 4 minutes or until soft. Add garlic, saute another 4 minutes. Don't burn the garlic. 
2. Add chopped and drained artichoke hearts. Add vegeta, salt, pepper, red pepper flakes, and basil.  Saute 10-15 minutes.  
3. Turn off heat. Move mixture to a medium bowl. Let cool a few minutes. 
4. Mix in ricotta, spinach, lemon juice, parsley. Check for seasoning. Adjust if necessary. Add the egg. 
5. Cut pasta dough into 4 wedges. Roll the dough paper thin using either a pasta machine or by hand with a rolling pin. Take your time and don't tear the pasta. Keep your work surface floured to prevent sticking.
6. Cut the dough into 3 1/2 inch rounds. Get a small bowl with water. 
7. Take one round of dough, wet it lightly with water. Fill the center with a heaping teaspoon of filling. Top with another round of dough. Press down and pinch the sides to seal the ravioli. Try to get all of the air out and make sure it's sealed well. 
8. In the same large saucepan you used for the filling, heat 1 tsp. of vegetable oil on medium-high heat. Add the raviolis and let get golden brown on each side. This takes just a few minutes. 
9. The both sides are golden brown, pour in 1/2 to 1 cup hot water and put the lid on. This will steam the ravioli and cook the pasta. It only takes a few minutes. 

• If the water runs out, add 1/4 cup more.
• If the raviolis are done and there is water left, take the lid off and increase heat to high. The water will evaporate fairly quickly.
• Start out with 1/2 cup of water at first... it takes less water than you think!

   10. Gently stir in the tomato sauce over the raviolis. Then... EAT! :) You're finally done!

Make the Sauce:

1. Heat oil on medium in a medium size saucepan. Add onions and saute 4 minutes. 
2. Add the rest of the ingredients and bring to a boil.
3. Reduce to simmer, cover, and let simmer for 15 minutes. Keep warm until ready to use.