Stuffed Bacon Wrapped Chicken

I saw this on FB and decided that I would make it.  Easy peasy recipe and not much work at all to create as great dinner that the whole family will love.  Well let me rephrase that...my daughter requested that her chicken not have bacon on it.  LOL  Michael Symon would say "who doesn't love bacon, bacon makes everything better".    HMM my daughter doesn't agree.  :)


6-8 boneless chicken breast (pounded)
6-8 oz ricotta cheese
small bunch of fresh parsley chopped
12-16 slices of bacon
salt and pepper

Preheat oven 450° and line a baking sheet or cookie sheet with parchment paper (easy clean up)
Pound out the chicken breasts then spread ricotta on them then sprinkle with parsley, salt and pepper.  Roll up then wrap bacon around to cover, you will need 2 pieces per breast (unless the are small).
Place in oven and cook for about 40 minutes until bacon is crisp and chicken in done.
Serve and enjoy with your favorite sides

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Broccoli and Cheese Soup (LC)

Well it's snowing here in KS ....again....am sooooooooooo ready for Spring and some decent weather.  I wrote this and also made the soup the day it snowed and that day was Feb. 4.    So with that said it was perfect weather for some soup and today's choice was Broccoli and Cheese.  Best part of this one is that it is LC too, and oh so yummy.

1/2 head of broccoli crowns (microwave in bowl with water for about 4 min)
1/2 onion diced
1 - 2 carrots (cook in microwave til almost tender)
3 pcs bacon
4-5 oz. velvetta
4 oz cream cheese
1/3 cup sour cream
1/2-1 cp half and half (can also use milk)
1 pkt chicken powder seasoning (makes stock)
2/3 cp water
salt and pepper

In stock pot cook bacon, when almost crisp add the onion and cook until translucent.  Add the half and half and start adding the cheeses, cook until melted.  Add 1/3 of broccoli and then use an immersion blender to make it nice
and smooth.  Add the rest of the broccoli and the carrots and simmer until done.
Serve with some sour cream on top and a little bit of fresh parsley.  Enjoy

Thanks for stopping by,  have a great week and Remember to Find the Time to do all the Things YOU L♥ve.
D♥nna

Cauliflower Bake

This is the side dish I made for Thanksgiving.  With all the great food there is to eat on that day it's always good to have a Low Carb choice too.  Eating the LC way I have found that eating tooooooooooooo much cheese does make my weight fluctuate, so I try to keep it to a minimum and only have about 2 oz maybe a couple times a week in my salad.  This is an easy recipe and one worth making.  You could change the veggie if you want.  This recipe is based on a potato recipe I used to make.  Sure hope you give it a try.

Ingredients:
2  heads of  cauliflower cut into  florets
4 oz shredded mild cheddar cheese
4 oz shredded mozzarella  cheese
4 oz block cream cheese, softened
1/2 - 3/4 cup half and half
2 bunches green onions, sliced (1 1/2 cups)
6 - 8 sliced bacon, cooked and crumbled
1 clove garlic chopped
1/2 stick butter
1/2 can cream of chicken and mushroom soup
4 oz velvetta cheese
1 - 1 1/2 TBL Garlic Herb seasoning
Salt & pepper to taste

Preheat oven to 350° .
Steam cauliflower florets until tender. don't over cook it will cook more while in oven.  Drain to be sure you get as much moisture out as possible.
In a large skillet melt the butter, saute the onion and then add the garlic.  Add the cream cheese , when that is almost melted add 1/2 the half and half and add the rest of the cheeses and the rest of the half and half.  Cook until all melted.  Crumble the bacon into cheese mixture.  Butter a casserole dish and add the cauliflower and then pour cheese over the top.  Mix so it's all combined.  Top with LC pita pieces.

Cover dish with foil or put lid on if it has one   and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.
Enjoy!
Thanks for stopping by and Remember to Find the Time to Do All the Things YOU L♥ve.
Donna

BLT Strudel

Another dish from our weekly game.  I found this recipe here, she has a wonderful site, so if you haven't paid her a visit you need to put it on your to do list.  I've found many recipes that I will be trying.
This is a great brunch idea (we had it for lunch, though)  And really you could make any combo filling you like.  Also this would be a great Holiday recipe, because you can make the filling the day ahead.  I think this will go on the list for Christmas Morning Breakfast.

 Printable
BLT Strudel
from Paula Deen's Best Dishes 2011

12 large eggs, divided
1/2 cup mayonnaise
1 pound bacon, chopped
1 6-ounce package fresh baby spinach
3 cloves garlic, minced
1 cup shredded Swiss cheese
1 cup chopped seeded tomato
1/4 teaspoon salt
1 17.3-ounce package frozen puff pastry, thawed

Crack 11 of the eggs in a large bowl and whisk them with the mayonnaise until smooth. Set aside.

Heat a large skillet over medium heat and add the bacon. Cook until crisp, then remove it with a slotted spoon to a plate lined with paper towels. Drain all but 1 tablespoon bacon drippings from the skillet.

To the remaining bacon drippings, add the spinach and garlic and saute until the spinach is wilted, approximately 1-2 minutes. Add the eggs and cook until they are set but not dry, stirring occasionally.

Remove the skillet from heat. Stir in the cooked bacon, tomato, cheese and salt. Transfer the egg mixture to a medium bowl. Cover and chill for 30 minutes.

Preheat the oven to 400. Line a rimmed baking sheet with parchment paper.

Roll one sheet of puff pastry to 12x10-inches on a lightly floured surface. Spoon half of the egg mixture down the long center of the pastry, leaving 3 inches on either side and one inch at the ends.  Using a very sharp knife, cut the pastry's 3-inch side borders into 1-inch strips. Crisscross the strips over the filling to make a weave look.

Transfer the strudel to one side of the baking sheet. Repeat the process with the other puff pastry and the rest of the egg mixture.

Whisk the last egg in a small bowl and brush it over both strudels. Then put the baking sheet in the oven and bake for 30 minutes or until the pastry is golden brown.
Just out of the oven

 One of these fed 3.  My friend Micheal is a real good eater.  But I would say that you could feed 4 and maybe 1 small child.
Thanks for taking time from you busy day to stop by.  Have a wonderful day and Remember to Find the Time to Do  ALL the things YOU Love.
Donna

Deluxe Hassleback Potatoes

I tired this recipe with the Oven Lemon Honey chicken, .....Great  accompaniment, the flavors go together wonderfully.  I liked these potatoes but am not sure if I like them MORE than the original.  You try them and let me know.  :-)  I got this recipe from Kayotic Kitchen, here, she has some awesome recipes.

Ingredients:  6 medium potatoes
5 bacon strips
1 tomato
1 large garlic clove
2 tbsp butter
chicken broth
parmesan
dried basil
pepper
salt

Directions:

Cut the bacon slices in 4 and thinly slice the tomatoes. Cut those slices in half.   

Peel and wash the potatoes. Use about  2 potatoes per person.  (If they don't all get eaten you'll have a nice leftover)   Place the potato on a spoon with the flat side down.  Cut the potatoes across at about 1/4 to 1/2 inch intervals. Season the potatoes with salt and pepper. Try to get some between the slices as well.  Alternately put bacon and tomato between the slices.   Sprinkle them with a hint of dried basil. Don't overdo the basil.   In a cast iron skillet or oven proof skillet add  1 1/2 tbsp butter.  Add the garlic before the butter gets really hot. We want to flavor the butter without burning the garlic. Cook for a minute.  Add the potatoes to the skillet.  Pour in enough chicken stock to cover the potatoes between 1/3 to halfway.  Bring the liquid to a boil.  Top the potatoes with the grated Parmesan.   Then put the  skillet to the oven and bake at 350F  for 35 to 40 minutes. Until the potatoes are tender and the cheese is golden brown. The liquid will cook down and the starch will turn it into a thick sauce sticking to the potatoes.
Yet another great side dish to try.
Thanks for stopping by,  have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.
Donna