Monday, September 13, 2010

Hawaiian Meatloaf

Hawaiian Meatloaf (can also be made into meatballs)
from Women Living Well 1 lb ground beef
1 egg
1/3 of a can of crushed pineapple (or tidbits if you aren't trying to hide them from the children like I am! :-) , Drain and save the juice
1 tbsp. chopped onion
2 tbsp. of pineapple juice
1/3 cup of breadcrumbs
1 tsp. of salt

Mix it all together. Bake it in the oven at 350 for 1 1/4 hours.

After it has baked pour sauce over it. Enjoy
Hawaiian Meatloaf Sauce:

1/2 cup of pineapple juice (or as much as you can get from the can)
1/2 cup of brown sugar
1/2 cup of ketchup

Sunday, September 12, 2010

Chicken Roll ups

from Aimee's Adventure
4 (4 oz. Each) Skinless, Boneless Chicken Breasts
1 teaspoon Dried Basil
1/4 teaspoon Pepper
1/4 teaspoons Salt
4 2% Mozzarella Cheese Sticks
1 Cup Spaghetti Sauce
Butter Flavored Non-stick Cooking Spray

Preheat oven to 350 degrees. Spray an 11x17 inch baking dish with non-stick cooking spray. Place each chicken breast between 2 slices of plastic wrap. Using a meat mallet or rolling pin, pound to 1/4 inch thickness. Combine the basil, salt and pepper; sprinkle half of the mixture on each side of the chicken, set the remaining seasoning aside. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll style, starting with the short end. Place the chicken seam side down into the prepared dish. Sprinkle the chicken with the remaining half of the seasoning and coat with cooking spray. Pour the spaghetti sauce evenly over the chicken rollups. Bake uncovered for 35 minutes or until the chicken is done. Note: If you want to make these up ahead of time (like if you have guests coming over later for dinner), cover them and refrigerate for up to 8 hours after rolling them up. Then you can pour the sauce on and bake.

Serves: 4
Review: Quick and easy to put together, it tasted good too!

Thursday, September 9, 2010

Provolone & Olive Stuffed Chicken Breasts

Provolone & Olive Stuffed Chicken Breasts

Preparation Time: 30 minutes Level: Easy
Cook Time: 50 minutes Serves: 4

This is an elegant dish. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.

1/4 cup shredded provolone cheese, preferably aged
3 tablespoons chopped California Ripe Olives, California Ripe Olives
Freshly ground pepper, to taste
4 boneless, skinless chicken breasts, (1-1 1/4 pounds total)
1 large egg white
1/2 cup plain dry breadcrumbs
1/2 teaspoon salt
2 teaspoons extra-virgin olive oil
Preheat oven to 400°F. Lightly coat a baking sheet with sides with cooking spray.
Combine the provolone, olives and pepper in a small bowl.
Lightly beat the egg white with a fork in a medium bowl. Mix the breadcrumbs and salt in a shallow dish.
Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the cheese filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken breasts and filling. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
Heat oil over in a large nonstick skillet medium-high heat. Add chicken and cook until browned on one side, about 2 minutes. Transfer chicken to the prepared baking sheet, browned-side up, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.