Baked Mozzarella Chicken Rolls

Baked Mozzarella Chicken Rolls

Ingredients:
2 pounds of boneless skinless chicken breasts
1 cup whole wheat Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteeing
½ cup part-skim ricotta cheese
beaten egg whites
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
fresh basil for topping

instructions:
Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

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Pickle Dip

Pickle Dip - This dip is not only simple, but amazingly good!

Ingredients:
16 ounces cream cheese, softened
2 - 4.5 ounces of Armour Sliced Dried Beef, chopped
16 ounces baby dill pickles, drained, diced
16 ounces Ritz crackers

Procedure:
Combine softened cream cheese, chopped dried beef and diced pickles; mix well. Serve with Ritz crackers, chilled or at room temperature. Refrigerate leftovers.

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Tomato-Basil Steak Salad

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Tomato-Basil Steak Salad

Ingredients:
12 ounces of boneless beef sirloin steak, trimmed
salt and black pepper, optional
6 cups torn Romaine lettuce
1 yellow bell pepper, thinly sliced
6 pepperoncinis, sliced thinly in rounds
1 cup (4oz.) crumbled reduced-fat feta cheese
⅓ cup olive oil
3 Tbsps. cider vinegar
2 cloves garlic, minced
1 can (14.5 ounces) Del Monte® Diced Tomatoes with Green Pepper and Onion
¼ cup chopped fresh basil [or 1 Tbsp. dried basil ]

Directions:
Heat grill or grill pan to medium-high heat. Season steak with salt and pepper, if desired. Cook steak 4 minutes on each side or to desired doneness. Let stand on cutting board 3 minutes before slicing. Cool completely. Meanwhile, for dressing, whisk together oil, vinegar, garlic and salt and pepper, if desired, in a medium bowl. Stir in tomatoes and basil. Add steak; toss to coat with dressing. To serve, arrange equal amounts of lettuce and bell peppers on 4 dinner plates. Top with equal amounts of steak mixture, and sprinkle with pepperoncinis and feta.

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Caramel Butter Pecan Bars

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Caramel Butter Pecan Bars
Oh...My...Gosh! These bars are so easy and so good! They just melt in your mouth and are just heavenly!

Ingredients:
2 cups all-purpose flour
1 cup packed brown sugar
3⁄4 cup cold butter
1 1⁄2 cups chopped pecans
1 (12 ounce) jar caramel ice cream topping, warmed
1 (11 1/2 ounce) package milk chocolate chips

Procedure:
Preheat oven to 350 degrees F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an ungreased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans. Bake at 350 degrees F. for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer. Cool for at least 6 hours at room temperature or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars. Enjoy.

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Source: food. com

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Moosetracks Ice Cream
This is amazing!!!! So creamy and filling!!! You won't miss the unhealthy stuff!!

Ingredients:
12 ice cubes
1/2 cup cottage cheese
1/4 cup almond milk
3/4 scoop protein powder
1/4 tsp. glucomannan or xanthan gum (thickener)
4 tsps. truvia or desired sweetener
1 tsp. vanilla
2 Tbsps. peanut butter
2 Tbsps. sugar free chocolate chips

Directions:
Blend the ice cream ingredients together in a high-powered blender. Put the ice cream in a freezer-safe bowl and swirl in the peanut butter and mix in the chocolate chips. Freeze for 50 minutes stirring 2 times. Serve once desired texture is reached. Enjoy.

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Easy Cheese Biscuits

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Easy Cheese Biscuits

Ingredients:
1 tbsp. Baking powder
1 ½ cups flour
1Tbsp. + 1/1/2 tsps. sugar
½ tsp. salt
3 cups grated Cheddar cheese
1 cup milk
1 egg
¼ cup melted, butter

Procedure:
Pre-heat oven to 375 degrees F. Lightly grease 12 muffin tins. Mix dry ingredients together well, add cheese and stir again. Set aside. In another bowl whisk egg, milk and butter. Using a spoon mix egg mixture with dry ingredients – mix well as it will be thick. Completely fill 12 muffin tins with mixture. Bake 20 – 25 minutes or until a nice golden color. ENJOY!!

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Diabetic Chicken & Spinach Alfredo Lasagna

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Diabetic Chicken & Spinach Alfredo Lasagna - 9-12 servings

Ingredients: 12 cooked lasagna noodles or uncooked
1 pound of diced chicken breast
1 (10 ounce) package frozen spinach (thawed and squeezed dry)
2 (15 ounce) jars Alfredo sauce (reserve 1 cup)
1⁄2 teaspoon salt
1⁄4 teaspoon white pepper
1⁄2 teaspoon garlic powder
2 eggs
2 tablespoons parsley
1 1⁄2 cups shredded mozzarella cheese (reserve 1/2 cup)
1 1⁄2 cups shredded cheddar cheese (reserve 1/2 cup)
15 ounces cottage cheese
3⁄4 cup parmesan cheese

Directions: Preheat oven to 375 degrees F. Cook noodles. Mix diced chicken, spinach, Alfredo sauce (all but 1 cup), salt, pepper, & garlic powder in a large bowl. In separate bowl, combine eggs, parsley, 1 cup of mozzarella cheese, 1 cup of cheddar cheese, all cottage cheese & parmesan cheese. Spray a deep 13"X 9" lasagna pan with cooking spray. Layer ingredients in this order: 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, for three layers. Top with 1 cup reserved Alfredo sauce and 1/2 cup each mozzarella and cheddar cheeses. Cover with foil and bake for 1 hour. Let stand for 15 minutes before cutting.

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Courtesy of food.com