Tuesday, January 29, 2008

Stormy Weather

Tonight my friend Ali came over for dinner, and luckily she blew in just before the storm! This is crazy Indiana, so if you don't like the weather, just wait 10 minutes. At 7pm when we started eating dinner it was dry and 50 degrees. Before we even got to dessert we had a tornado warning, it was pouring, and the temperature was plummeting! Luckily we never lost power and we had a fun dinner, including 3 recipes below.

Brushetta n' Cheese-Stuffed Chicken Breasts

4 servings

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
4 small boneless skinless chicken breast halves
1/3 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing

Preheat oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
Place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing. Bake any remaining stuffing mixture on the sides of the chicken if desired.

Calories 280 Total fat 8 g Saturated fat 3 g Cholesterol 80 mg Sodium 880 mg Carbohydrate 20 g Dietary fiber 1 g Sugars 5 g Protein 32 g Vitamin A 10 %DV Vitamin C 15 %DV Calcium 15 %DV Iron 10 %DV

recipe adapted from Kraftfoods.com

Sauteed Spinach with Garlic and Bacon

4 servings

1/4 cup Kraft Zesty Italian Dressing
2 cloves garlic, minced
8 cups packed baby spinach leaves
2 Tbsp. Real Bacon Bits

Heat dressing in large deep skillet or Dutch oven on medium heat. Add garlic; cook and stir 1 minute or until tender.
Add spinach; cover. Cook an additional 4 to 6 minutes or until spinach is wilted, stirring after 3 minutes.
Sprinkle with bacon bits.

Calories 80 Total fat 5 g Saturated fat 1 g Cholesterol 5 mg Sodium 480 mg Carbohydrate 6 g Dietary fiber 3 g Sugars 1 g Protein 5 g Vitamin A 150 %DV Vitamin C 25 %DV Calcium 10 %DV Iron 20 %DV

recipe adapted from Kraftfoods.com

Crista's Chocolate Chip Cookies

Makes 2 dozen large cookies

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup Crisco baking stick
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 tsp. vanilla extract
2 large eggs
2 cups semi-sweet chocolate morsels

Preheat oven to 375°F.

Combine flour, baking soda, and salt in a bowl. Beat crisco, sugars, and vanilla in a large bowl until creamy, adding eggs one at a time. Gradually beat in the dry mixture. Stir in morsels by hand. Use a standard size ice cream scoop to measure out the cookies on to ungreased baking sheets. Bake for 10-12 minutes until sides become golden brown.

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