Parmesan Chicken Florentin

These are easy and so delicious.

4 oz. cream cheese, softened

1 (10 oz.) pkg. frozen chopped spinach, thawed and drained

1 cup shredded mozzarella cheese

6 T. Parmesan cheese, divided

6 boneless chicken breasts, ¼ inch thick (3 cut horizontally into cutlets)

1 egg

½ cup Ritz crackers crushed, about 10

½ t. Bon Appetit season salt

1½ cups spaghetti sauce, heated

Preheat oven to 375°.  Mix cream cheese, spinach, mozzarella cheese, salt to taste and 3 T. parmesan cheese until well blended.  Spread evenly onto chicken breasts and roll up tightly.

Beat egg in shallow bowl.  Mix remaining 3 T. Parmesan cheese, Bon Appetit and the cracker crumbs in a separate bowl.  Dip chicken bundles in egg then roll in crumb mixture.  Place chicken, seam sides down, in a 9 x 13 inch baking dish sprayed with cooking spray.

Bake 30 minutes or until chicken is cooked through.  Serve topped with spaghetti sauce.  Serves 6.

To make cutlets: place chicken breast on a cutting board.  Place your hand flat on it and cut through the middle horizontally.  This is much easier than pounding them out and makes a much better serving size.  

Green Flop Jello-O

Loved this fluffy lemon-lime goodness.  You can make with any flavor of Jell-O!  Reminded me of a green version of orange fluff but I love lemon-lime in jello and with cream cheese and cool whip I had to try.

Prep: 15 Min. + 4 Hours chilling
Makes: 16 servings... (yikes I'm the big jello eater around her should have waited for a party!)

2 cups lemon-lime soda
2 pkgs. (3 oz ea) lime gelatin
6 oz. cream cheese, softened
2 cups lemon-lime soda, chilled
2 carton (12 oz.) frozen whipped topping, thawed

what it looks like from the large bowl... cool zippy light creamy texture -

1.) Microwave 2 cups soda on high 1-2 minutes or until hot.  Place hot soda and gelatin in a blender; cover and process until gelatin is dissolved.  Add cream cheese; process to blend.

2) Transfer to a large bowl; stir in chilled soda.  Whisk in whipped topping.  Pour into a 3 qt. bowl. Refrigerate, covered, for 4 hours or until firm.

Per serving: 159 calories, 7 g fat, 12 mg chol, 62 mg sodium, 21 g carb, 2 g prot, 0 fiber

Baked Beans... for BBQ, 4th of July, fun side etc.

I found this recipe in a magazine and wanted to try.  I was in charge of baked beans for a 4th of July picnic and I enjoyed my last batch but felt like these were more amazing and I like how they have a hint of beef in them.  Turned out great and my new go-to baked bean recipe.  Tell me what you think?! or share your favorite as well.

Prep: 10 Min.
Bake: 55 Min.
Makes: 8-12 servings

from Wendy Hodorowski, Bellaire, Ohio

1/2 lb. ground beef
1 large onion, finely chopped
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup ketchup
1/2 cup barbecue sauce
2 Tbsp. yellow mustard
2 Tbsp. molasses
1/2 tsp. chili powder
2 cans (13.7 oz ea.) beans with tomato sauce (pork and beans)

1. Preheat oven to 350. In a large skillet, cook beef and onion over medium heat 6-8 min. or until beef is no longer pink, breaking up beef into crumbles; drain well.

2. Stir in sugars, ketchup, barbecue sauce, mustard, molasses and chili powder. Add the beans and the cooked, crumbled bacon.

3. transfer to a greased 13x9 in baking dish. Bake, covered, 45 min. Bake uncovered 10-15 min. longer until beans are heated through.

Per serving 323 Cal 8 g fat (3 g sat. fat) 28 mg chol, 970 mg sodium, 51g carb 4g fiber 14g pro

Chocolate Zucchini Bread

Zucchini seems to come on all at once and then how do you deal with it all? This is a yummy recipe and a great way to use zucchini.  I especially like the cinnamon/sugar topping.  It freezes really well.

{Makes 2 loaves}
Recipe by Our Best Bites

2 cups flour
2 t. cinnamon
1/2 t. salt
1 1/2 t. baking soda
6 T. unsweetened cocoa powder
3/4 cup mini chocolate chips

1/2 cup canola oil
1 cup sugar
1/4 cup brown sugar
3 eggs
2 t. vanilla
1/2 cup sour cream
3 cups grated zucchini

Topping:

2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I like putting a piece of parchment in the pan so that when the loaf is cooked it comes out easily and none of the sugar cinnamon topping comes off.

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine.  Stir in the mini chips. If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.Set aside.

With a mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.  Add vanilla and sour cream and mix until combined.  Gently stir in the grated zucchini.  Add the remaining flour/chocolate chip mixture to the batter and stir just until combined.  Divide the batter between the two pans and sprinkle topping over each. Place pans on a cookie sheet for easy moving.  Bake in your preheated 350 degree oven for 50-60 minutes.  Set the timer for 45 minutes and then keep an eye on it for the remainder. 

When it’s done a toothpick should come out clean and the top will be gorgeous and cracked with sugar.  Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm.