Shake and bake

• 4 cups dry bread crumbs
• 1/3 cup vegetable oil
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon celery salt
• 1 teaspoon ground black pepper

• 1/2 teaspoon garlic salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon minced onion
• 1 pinch dried basil leaves
• 1 pinch parsley1 pinch dried oregano
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Spinach Stuffed Chicken Breasts

Prep:

25 mins

Cook:

1 hr

Total:

1 hr 25 mins

Servings:

4

½ cup mayonnaise

 

1 (10 ounce) package frozen chopped spinach, thawed and drained

 

½ cup crumbled feta cheese

 

2 cloves garlic, chopped

 

4 skinless, boneless chicken 

Step 1

Preheat oven to 375 degrees F (190 degrees C).

• Step 2

  In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.

• Step 3

  Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.

• Step 4

  Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Spinach and Ricotta Stuffed Shells

18 uncooked jumbo pasta shells (about half of a 12 ounce package)
1 package (15 ounces) ricotta cheese
7 ounces frozen chopped spinach, thawed and squeezed dry
1/2cup granted Parmesan cheese
1 egg, lightly beaten
1 clove garlic, minced
1/2 teaspoon salt
1 jar (24 to 26 ounces) marinara sauce
1/2 cup (2 ounces) shredded mozzarella
1 teaspoon olive oil

1. Cook pasta shells according to package directions until almost tender. Drain well. Combine ricotta cheese, spinach, Parmesan cheese, egg, garlic and salt in medium bowl.
2. Pour 1/4 cup marinara sauce in bottom of slow cooker. Spoon 2-3 tablespoons ricotta mixture into 1 pasta shell and place in bottom of crock pot. Repeat with enough additional shells to cover bottom of crock pot. Top with another 1/4 cup marinara sauce. Repeat with remaining pasta shells, ricotta mixture and marinara sauce. Top with mozzarella cheese. Drizzle with oil. Cover, cook on high 3-4 hours or until mozzarella cheese is melted and sauce is heated through.

Simple Beef Chili

3 pounds ground beef
1 can (14 ounce) unsalted diced tomatoes
2 cans black beans, rinsed
2 cups chopped onions
1 package (10 ounces) frozen corn
1 chopped green pepper
1 can (8 ounces) tomato sauce
1/2 tablespoon chili powder
4-6 garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

1. ook most of the meat and leave a small part for last.
2.With the last uncooked part add 3 tsp chili powder. Add 4-6 garlic cloves minced.
3. Add cumin, oregano, tomatoes, beans, onions, corn, bell pepper, and tomato sauce to slow cooker. Stir, cover, cook on low 4 hours.
4. Serve with shredded cheese and sour cream.

Saucy Italian Chicken

• 18 ounce pkg. shredded Italian blend cheeses (2 cups)
• 6slices thinly sliced deli-style ham
• 66 ounces skinless, boneless chicken breast halves
• 124 ounce jar pasta sauce
• 1/3cup Italian-seasoned panko bread crumbs, toasted*
• Snipped fresh basil or parsley leaves
• Hot cooked pasta (optional)

Directions

1. The night before, set aside 1/2 cup of the cheese; wrap and refrigerate. Place one slice of ham on a clean work surface. Sprinkle with 1/4 cup of the remaining shredded cheese and top with a chicken breast half. Carefully roll up to enclose chicken. Place in the removable crockery liner of a 3 1/2- or 4-quart slow cooker. Repeat with remaining ham, cheese, and chicken breasts. Pour pasta sauce over chicken. Cover and refrigerate overnight.
2. The next day, let crockery liner stand at room temperature for 15 minutes. Place liner in the slow cooker unit. Cover and cook on low for 3 1/2 to 4 hours. Sprinkle with reserved 1/2 cup shredded cheese, toasted panko, and basil before serving. If desired, serve with hot cooked pasta.

From the Test Kitchen

*TIP

To toast panko, heat a medium skillet over medium-high heat. Add panko and cook 2 to 3 minutes or until toasted, shaking skillet occasionally.

http://www.bhg.com/recipe/saucy-italian-chicken/

Mongolian Beef

• 2teaspoons vegetable oil
• 1⁄2teaspoon ginger, minced
• 1tablespoon garlic, chopped
• 1⁄2cup soy sauce
• 1⁄2cup water
• 3⁄4cup dark brown sugar
• vegetable oil, for frying (about 1 cup)
• 1lb flank steak
• 1⁄4cup cornstarch

DIRECTIONS

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
10. Heat the oil over medium heat until it's nice and hot, but not smoking.
11. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
12. You don't need a thorough cooking here since the beef is going to go back on the heat later.
13. Stir the meat around a little so that it cooks evenly.
14. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
15. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
16. Add the sauce, cook for one minute while stirring, then add all the green onions.
17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
18. Leave the excess sauce behind in the pan.

http://www.food.com/recipe/p-f-changs-mongolian-beef-66121

Farmer's Market Vegetable Soup

• 1/2of a small rutabaga, peeled and chopped (2 cups)

• 2large roma tomatoes, chopped

• 2medium carrots or parsnips, chopped

• 1large red-skinned potato, chopped

• 2medium leeks, chopped

• 314 ounce can vegetable broth

• 1teaspoon fennel seeds, crushed

• 1/2teaspoon dried sage, crushed

• 1/2 - 1/4teaspoon pepper

• 1/2cup dried bow-tie pasta

• 3cups torn fresh spinach

Directions

1. Combine rutabaga, tomatoes, carrots, potato, and leeks in a 3-1/2- or 4-quart slow cooker. Add vegetable broth, fennel seeds, sage, and pepper.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3. Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with Garlic Toasts.

Garlic Toast

Ingredients

• 81/2 inch slices baguette-style French bread

• 1tablespoon garlic-infused olive oil

Directions

1.  Preheat broiler. Brush both sides of bread slices with oil. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle with cheese. Broil for 1 to 2 minutes more or until light brown.

http://www.bhg.com/recipe/soups/farmers-market-vegetable-soup/