Light Cheese Stuffed Chicken

So I was looking for something light and delicious... I found Laughing Cow Garlic & Herb Cheese and there was my answer!!

Light Garlic & Herb Cheese Stuffed Chicken

2 Chicken Breasts

4 triangles of Laughing Cow Garlic & Herb Cheese

2 heaps of Shredded Parmesan Cheese

1 tbsp Olive Oil

Spices for the chicken

Directions:

Slice Chicken in half but not fully, mix cheese and parmesan cheese in a bowl, use fork to mash it together... add salt and pepper... stuff in center of the chicken, close chicken.  Place stuffed chicken in pan and cover chicken with olive oil and desired spices on top.  Bake for 30 minutes at 375.  I served with a vegetable medley.  This was so delicious and just what I was looking for!

Hot Peanut Butter & Jelly

I was super bored the other day and wondered how this would be for the kids... I just used crescent rolls and added peanut butter and jelly in the center, rolled it up and then baked according to directions on the package.  The girls loved it and ate them up! worth a try is you are bored of the same lunch option every day!

Artichoke & Parmesan Crusted Tilapia

This fish is sooo good...

 I used 1/4 cup of Light Mayo bc I only had 2 filets, but then I used 1/4 cup of Parmesan too :)  Chop up the artichokes, I used about 1/2 a can... add parsley, lemon juice and salt and pepper to taste...

 Line baking sheet with foil, spray with non-stick spray... salt and pepper fish...

 Top each fish with mixture.... bake in oven @400 for 10 minutes then broil for 5 minutes... sooo good.

Artichoke & Parmesan Crusted Tilapia


1 can (14 oz.) artichoke hearts, drained and chopped
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
2 Tbsp. finely chopped fresh parsley
2 tsp. lemon juice
6 tilapia fillets (about 2 lbs.)


 

1. Preheat oven to 400°. Line baking sheet with aluminum foil or spray with nonstick cooking spray; set aside.

2. In medium bowl, combine all ingredients except fillets. On prepared baking sheet, arrange fillets; evenly top with mayonnaise mixture. 
3. Bake fillets 10 minutes. Set oven to broil, then broil fillets until tops are golden and fish flakes with a fork

 

Artichoke &  Tomato Parmesan Bake

 I had left over artichokes, I just mixed them in with a can of diced tomatoes and mixed in some parmesan to taste... salt and pepper and topped it with Mozzarella cheese... put it under the broiler and mmm ... this dish is very small, enough to serve 2 people.

Hellmann's Parmesan Crusted Chicken

 Mix all ingredients together but the bread crumbs, spread mayo mixture on chicken, sprinkle bread crumbs on top, I by accidentally dumped too many on top... so follow recipe... (a friend used crushed onion straws instead of bread crumbs and she said it was delicious)

 Bake in oven...

 Parmesan Crusted Chicken
recipe taken from Hellmanns.com

INGREDIENTS

• 1/2 cup Hellmann's^® or Best Foods^® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs

INSTRUCTIONS

1. Preheat oven to 425°.
2. Combine Hellmann's^® or Best Foods^® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

Also terrific with Hellmann's^® or Best Foods^® Light Mayonnaise or Hellmann's^® or Best Foods^® Canola Cholesterol Free Mayonnaise.

Cost per recipe*: $7.16 Cost per serving*: $1.79
*Based on average retail prices at national supermarkets

TIP: Omit Parmesan cheese and have Magically Moist Chicken on table in less then 30 minutes.

Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100g, Sodium 390g, Total Carbohydrates 2g, Sugars 1g, Dietary Fiber 0g, Protein35g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6%

Birthday Cake Fudge

Birthday Cake Fudge

Ingredients

3 cups sugar

1 1/2 sticks margarine5 oz can (2/3 cup) evaporated milk12 oz chopped white chocolate chips7oz jar marshmallow creme3 or 4 Tablespoons yellow cake mix (just the powdered MIX, not batter)1 teaspoon vanillaBlue coloring Rainbow sprinkles

Directions

1. Line an 8 or 9 inch square pan with foil, leaving the ends hanging over the edges of the pan. Spray foil thoroughly with nonstick spray. 2. Place the sugar, margarine, and evaporated milk in a heavy saucepan over medium heat. Bring to a full rolling boil, stirring constantly, and let boil for 4 minutes. Remove from heat.3. Add chocolate chips, marshmallow creme, and cake mix, stirring until chocolate chips are melted. Add vanilla and mix well.4. Working quickly, pour about 1/3 of the fudge in a bowl and add a few drops of blue candy coloring, mixing and adding until you achieve the desired shade. Pour white fudge into prepared pan, spreading evenly. Spoon blue fudge over the top, spacing it out. Using a sharp knife, draw swirls through the blue and white to create a marbled effect. Sprinkle the top generously with rainbow sprinkles before the top sets up.5. Let store at room temperature until cool, then place in the refrigerator until firm.Recipe via Confessions Of A Cookbook Queen 

Sorry I didn't get any pictures of this fudge being made, you have to work fast before it starts to cool, so I didn't have the time to take any pictures.... and... I'm totally brainless because I forgot to serve it at the girls Birthday party!! So now I have a pan of fudge!

Shepard's Pie

 I used this stuff cause you can adjust it to you taste...

 I used 2 cups of veggies

 Shepard's Pie
Recipe- from my friend Joy Charlton

1 lb ground beef
1 onion, chopped
1.5 cups frozen mixed vegetables, thawed
2 large russett potatoes(+butter and half and half for mashing)
1 cup beef broth, i use "better than bullion" paste
2 or so tsp cornstarch disolved in a little cold water
salt and pepper

saute onion in a little olive oil until starting to soften, add ground beef and cook thoroughly. season with salt and pepper. add mixed veggies and cook until heated through. add beef broth and cornstarch mixture and bring to boil and let simmer until thickened, about 4-5 minutes. taste and adjust seasoning if needed.

meanwhile peel and dice potatoes and boil in salted water until tender. mash with butter and half and half until pretty smooth but still a little firm/chunky. season with salt and pepper.

pour beef mixture into baking dish and top with spoonfuls of potato. pop into a 375 oven to heat thru and brown the potatoes a little bit. see, super easy!

Quesadilla Casserole

I used McCormick Recipe inspirations Seasoning packet: Quesadilla Casserole found in Spice aisle of grocery store

this is what it looks like......

Quesadilla Casserole

Makes 8 servings.

Prep Time: 15 minutes

Cook Time: 25 minutes

1 package McCormick® Recipe Inspirations Quesadilla Casserole

1 pound ground beef

1/2 cup chopped onion

2 cans (8 ounces each) tomato sauce

1 can (15 ounces) black beans, drained and rinsed

1 can (8 3/4 ounces) whole kernel corn, undrained

1 can (4 1/2 ounces) chopped green chiles, undrained

6 flour tortillas (8-inch)

2 cups shredded Cheddar cheese

1. Preheat oven to 350°F. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the Spices except Red Pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add Red Pepper to taste, if desired. 

2. Spread 1/2 cup of the beef mixture on bottom of 13x9x2-inch baking dish sprayed with no stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese. 

3. Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

Super easy, totally recommend making it especially in a pinch... the packets are under $2, deal!