Creamy Spinach Chicken Bake

2 cups diced boneless skinless chicken breasts (I used  3 boneless skinless chicken breasts)  1 10 oz package of frozen spinach 1/2 cup of Sour Cream (you can use fat free) 1/2 cup Mayo (or light) 1/4 Mozzarella cheese 1 cup Parmesean Cheese  2 tsp garlic powder

Cook chicken either on the grill or in a small skillet with a drizzle of extra virgin oil and season. I used garlic and herb seasoning. Cook chicken covered until done and skin is browned. Let cool and then chop into small pieces. 

While chicken is cooking, combine mayo, cheeses, sour cream, and garlic powder. Set aside.

Microwave spinach until thawed. Drain between paper towels until no moisture is left. 

Mix the spinach in well with the chicken pieces. 

In a small casserole dish, spread half the cheese mixture in the bottom. 

Layer the chicken and spinach mix over the cheese, and then top with the remaining cheese. 

Bake at 350 for about 45 minutes, or until top is browned, bubbly and cheesy. 

Serve with rolls. 

Enjoy! 

Sopapilla Cheesecakes! So quick and delish!

What you need:
2 can of crescent rolls
2 blocks cream cheese
1/4 cup sugar
1 tsp vanilla
2 tablespoons melted butter
cinnamon and sugar
Pumpkin Spice (optional)

This is SO easy!
Soften your cream cheese at room temp, or in the microwave for 15seconds. In a bowl, mix together cream cheese, sugar, vanilla, and pumpkin spice.
Spread one can of the crescent rolls out in the bottom of a 13x9 baking pan. Press it down to connect all the triangles and create one solid crust.
Spread the cream cheese mixture over the crust.
Unroll and spread remaining crescent rolls over the top.
Spoon melted butter over top crust and sprinkle with cinnamon and sugar.
Bake at 350 for about 20-30 minutes or until crust is browned.
Serve with vanilla bean ice cream!


I halved my recipe because I only had one can of rolls and one block of cream cheese (and I only used half the block of cream cheese cause I wanted to use the other half to stuff chicken breasts haha!) I used 4 crescent rolls on the bottom and 4 on top and used a square 9x9 pan instead of 13x9.

Enjoy!

Foil-Pack Chicken and Broccoli

Saw this on a friend's blog today and it looked yummy, so I thought I'd share. Might make this one night this week!

Source: TheBigOven



Ingredients
1 packageStuffing mix; chicken flavor
1 1/4 cupWater
24 ounceBoneless skinless chicken breast; 6oz each
4 cupsBroccoli Florets
1 cupShredded chedar cheese
4 slicesCooked bacon; crumbled
4 tablespoons Ranch dressing

How to Prepare Foil-Pack Chicken and Broccoli Dinner
Oven to 400Top stuffing with a 6oz. chicken breast half.
Combine stuffing mix and water.
Spray 4 large sheets of heavy-duty foil with oil.
Top chicken with 1 c. broccoli.
Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.
Drizzle with 1 T. ranch dressing
Bring up foil sides and fold to seal, leaving room for heat circulation inside
Place packets on a cookie sheet and bake 25-30 mins
Remove packets and let stand 5 mins
Cut sits in foil for steam before opening.
Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.

Enjoy! 

Homemade Frozen Yogurt

this is a complete accident recipe because I bought a big tub of PLAIN yogurt instead of the vanilla I usually buy.
Took the big tub of plain yogurt, dumped it in the blender with one small jar of strawberry jam (homemade from my mother in law, but you could use smuckers haha). Added in one banana, and blended. Poured it back in the original container, stuck it in the freezer, and froze overnight or until almost solid. Yum!

You could do this with any flavor of jam or jelly OR use fresh fruit, but you need a lot more. Peach, cherry, blueberry, or you can add chocolate flavoring to make it more like chocolate ice cream.

Enjoy!

Homemade Granola- a healthy on-the-go snack!

I made some of this this morning and it turned out delicious! Great on top of yogurt!

What you need:
2 cups of rolled oats
4 tablespoons butter
1/4 honey
1 tablespoon vanilla
cinnamon
brown sugar
pumpkin spice (if you like it, great this time of year)

Optional add ins:
any type of nuts
shredded coconut
*THESE add ins go in with the mixutre PRIOR to baking

any dried fruits or berries
chocolate chips
*THESE add ins go in the mixture after it has baked and been broken up


Preheat oven to 400.
Line a cookie sheet with aluminum foil and spray with non-stick spray (Pam).

Put your oats in a large mixing bowl.
In a small saucepan, melt butter and honey. Add in spices and vanilla and simmer until almost boiling.
Pour butter mixture over oats and toss until well coated. Add in any optional nuts or coconut.

Spread the oats onto the lined cookie sheet and spread with a spatula until you have a thin layer.

Bake at 400 for about 20-25 minutes or until top is golden brown.
Let cool and then use the foil to remove the granola from the pan and break up into pieces.

At this point you can add in more nuts, chocolate chips, berries, dried fruit, etc.
Store in a airtight container and serve with fresh yogurt, fruit or berries. OR you can eat it like cereal, which is what I did. :)

Banana Pumpkin Spice Bread (or muffins)

• 4 beyond ripe bananas, smashed
• NOTE- I store bananas that have turned brown/black in the freezer until ready to use, then thaw them out and drain off the excess water that comes from them having been frozen. 
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup but why would you want to do that?)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 2 tablespoons Pumpkin Spice 
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• For crumble topping: 
• 1/2 cup of butter NOT melted
• 1/2 cup of sugar (I used brown sugar for this)
• 1/2 cup of flour
• Place ingredients into a bowl, then cut together with a pastry cutter until crumble mix is crumbly. Set aside
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• You do NOT need a Kitchen Aid mixer for this, it is easily mixed with a wooden spoon. 
• Mash bananas completely, and add in melted butter, sugar, vanilla, and baking soda. 
• Stir in flour a little at a time. 
• I ended up adding an extra 1/4 cup of flour because of the extra liquid from my bananas being frozen. Rule of thumb- you don't want the mixture to be runny. Add about 2 tablespoons more flour at a time until it is thickened enough to stick to a spoon. 
• Add in spices. I went a little extra on the pumpkin spice because I LOVE pumpkin flavor. If you love pumpkin and have some on hand, you can add in some pureed pumpkin along with the bananas. 
• Mix together and pour into greased/buttered loaf man or muffin pans. Fill about 3/4 full. This recipe should make one loaf or 12 muffins ( I doubled it to get rid of bananas and made both haha). 
• Once in the pans, sprinkle the crumb mixture on top and place in the oven at 350 for 1 hour. 
• Muffins only take about 30 minutes, the loaf will take closer to an hour. Wait until toothpick inserted in the center comes out clean and top and edges are a deep brown. 
• Remove from pan to cool on a wire rack and serve with butter. 
• Enjoy! 
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Honey Butter Pork Tenderloin

Honey Butter Pork Tenderloin - food.com

4 tbs butter

2 tbs honey

1 1/2 pounds pork tenderloin, trimmed

1/2 tsp Cajun seasoning

1/2 tsp black pepper

1/4 cup water

Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted.  Sprinkle  pork tenderloin with Cajun seasoning and black pepper.  Brown each side for 5 minutes.  

Place pan in oven and roast for 7 - 10 minutes.  Transfer the pork to a plate covered with foil to rest. Add water to pan and stir over medium heat.  Simmer until sauce is reduced to about 1/2 cup.  Slice pork on the diagonal and drizzle sauce over top to serve.