Bridget picked out this recipe for spaghetti squash that I made for dinner a couple nights ago. I have to say that I was a bit nervous about eating a squash for dinner at first! But it turned out to be something we all really enjoyed a lot (so much so we are having the other half again this week!), and was very filling!
SPAGHETTI SQUASH
- 1 spaghetti squash
- 1 c. grated cheddar cheese
- 1 c. grated zucchini
- 1 c. tomato sauce
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. basil, crushed
- Dash of garlic powder
- 2 tbsp. Parmesan cheese, grated
Cut squash in half, clean out seeds. Place cut side up in microwave safe dish with 1/4 cup water. Cover with clear wrap and cook 7 to 8 minutes. Run fork over inside of cooked squash to get spaghetti-like strands. Scoop out spaghetti from 1/2 squash. Add cheese, zucchini, tomato sauce, salt, pepper, basil and garlic powder. Mix well and spoon back into empty squash. Sprinkle on Parmesan cheese. Bake 350 degrees for 20 minutes.
Here is a new chicken recipe that Bridget found that I made for us last night. We all agreed that it was the best chicken we had ever had! Very tasty, and not too difficult to make.
Ingredients:
- 4 boneless chicken breast halves
- 5 ounces Boursin cheese with garlic and herbs
- 1 tablespoons flour
- 1/4 cup shredded carrot
- 1/4 cup chopped pecans
- 1/4 cup chopped parsley, divided
- 1/2 cup fine dry bread crumbs
- 2 tablespoons Parmesan cheese
- 2 tablespoons butter, melted
Preparation:
Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thinned out.In a small mixing bowl, beat Boursin cheese with flour until smooth. Stir in carrot, pecans, and half of the parsley. Place about 1/4 of the Boursin mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press edges to seal. In a small bowl, combine remaining parsley, bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture. Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture. Bake at 350° for 40 to 45 minutes, or until chicken is tender.
Boursin stuffed chicken serves 4.
Many people enjoyed our Buffalo Chicken Dip that we made for Siobhán’s Baptism party yesterday. A few people asked me how we made it, so here are the instructions:
Ingredients
- 1 package (a bit over 1 pound) thin skinless chicken breast
- 2 (8 ounce) packages cream cheese, softened (we use Philadelphia brand)
- 1 cup Ranch dressing (we use Ken’s Steakhouse brand)
- 3/4 cup pepper sauce (we use Frank’s Red Hot brand)
- 2 cups shredded Cheddar cheese
Steps
- Heat chicken in a skillet over medium heat, until heated through, just about 2 minutes on each side. Don’t overcook. Cut into small bite sized pieces
- Heat hot sauce, cream cheese and ranch dressing in a saucepan over medium heat. Cook, stirring until well blended and warm. Mix in chicken and half of the shredded cheese.
- Transfer mixture into a baking dish. Sprinkle the remaining cheese over top, and bake at 350 for 20-30 minutes, or until cheese is hot and bubbly
- Serve with Tostitos Scoops Tortilla Chips and enjoy!
