Making HALF a Recipe

Chicken Breast Stuffed with Pepper Jack Cheese and Spinach

Perfect for low carb, pair this with a salad and your have a great low carb meal!

Ingredients

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions

Preheat oven to 180 (350 degreesf ).

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians.
FROM: Journey with Healthy Tonya on FB.

Michelle Beran, Caflin, Kansas photo & recipe

Prep/Total Time: 15 min
40 Servings

Garden Salsa Recipe

• 6 medium tomatoes, finely chopped
• 3/4 cup finely chopped green pepper
• 1/2 cup finely chopped onion
• 1/2 cup thinly sliced green onions
• 6 garlic cloves, minced
• 2 teaspoons cider vinegar
• 2 teaspoons lemon juice
• 2 teaspoons olive oil
• 1 to 2 teaspoons minced jalapeno pepper
• 1 to 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• Tortilla chips

Directions

• In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts2 tablespoons of salsa equals 17 calories, trace fat (0 saturated fat), 0 cholesterol, 62 mg sodium, 3 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: Free Food.

Originally published as Garden Salsa in Taste of Home August/September 2000, p66

Frozen Raspberry Yogurt Pops

Recipe Courtesy of Paula Deen

Frozen Raspberry Yogurt Pops

Servings: 10 pops
Prep Time: 9 hours 30 min
Cook Time: 10 min
Difficulty: Easy

Ingredients 

2/3 cup turbinado sugar
2/3 cup water
4 cups fresh raspberries
1 cup plain yogurt (nonfat)
2 tablespoons lime juice

Directions

In a small saucepan, make a simple syrup by stirring together the water and sugar and cooking over medium heat until the sugar is dissolved. Remove from heat and allow to cool in the refrigerator until cold (about 1 hour).

In a food processor, add raspberries and puree until smooth. Pour raspberry puree into a fine mesh strainer placed over a large bowl with a pour spout. Using the back of a spoon, press the puree through the strainer into the bowl – leaving the seeds in the strainer. Discard seeds.

Add the yogurt, lime juice and cold simple syrup to the raspberry puree and whisk to combine.

Divide mixture among a 10 capacity ice pop mold. Top with the mold cover and insert ice pop sticks.

Freeze overnight or until pops are firm.

http://www.pauladeen.com/recipes/recipe_view/frozen_raspberry_yogurt_pops

Accept Autism

Chicken Rolls

Chicken Rolls

*Makes 10 Chicken Rolls
5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated colby jack or cheddar cheese
salt and pepper to taste
1 cup BBQ sauce (I look for low sugar -- always )

Directions:
Slice chicken breasts in half width wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper.

Slice jalapeños in half, length wise and remove seeds, ribs, and the end with the stem. In a small bowl, mix your softened
cream cheese with your grated Colby jack.

Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)

Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn't always close the way you think it should. No worries! The bacon will pull it all together.

Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the
ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks!

Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it's done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!

from: FB gettingskinny

Lebkuchen - Gingerbread Squares

Lebkuchen - Gingerbread Squares

Gingerbread:

1 cup honey                                        1 teaspoon ground cinnamon
1/2 cup brown sugar                           1/4 teaspoon ground nutmeg
1 egg, beaten                                     1/4 teaspoon ground cloves
1/4 teaspoon rum extract                     1/4 teaspoon ground ginger
2  3/4 cups whole wheat                      1 cup finely ground almonds
    flour plus 1/4 cup for                        Grated peel of one lemon
    kneading
1  1/2 tablespoons baking powder


Glaze:

1/2 cup powdered sugar                          5 drops rum extract
1 tablespoon hot water                            1 pkg. almond slivers


1.  Over medium-high heat bring honey and sugar to a boil in a small saucepan, stirring constantly with a wooden spoon.  Remove, transfer to a large glass bowl and cool for 20 minutes.

2.  Stir egg and rum extract into honey mixture, mixing well, then slowly add 2 3/4 cups of flour, the baking powder, cinnamon, nutmeg, cloves, and ginger and blend until dough is smooth.

3.  Stir in ground almond and grated lemon peel and blend until dough is smooth.

4.  Turn mixture onto a floured bread board, using hands to knead in enough of the remaining flour to form a soft, non-sticky dough. Shape into a ball and refrigerate wrapped in plastic wrap for a bout 2 hours.

5.  Preheat oven to 350 F.

6.  On a lightly floured sheet of aluminum foil, use a rolling pin to roll dough into a 14 x 9-inch rectangle of even thickness.  Transfer foil and dough to a large baking sheet and place into the oven on the middle rack.  Bake until top is golden brown and center springs back when lightly touched (about 15 minutes).  Remove from oven.

7.  Lift foil with Lebkuchen and place on a cutting board; cut into 2 -inch squares using a sharp knife, but do not separate squares.

8.  In a small bowl mix together all ingredients for glaze and with a pastry brush spread over Lebkuchen while still warm.  Then place an almond sliver at each corner of each square.  Remove all foil.

9.  Store between sheets of wax paper in airtight container for 3 to 4 days before serving.  Makes 26 Lebkuchen