Stuffed Chicken Breasts

I was sitting at work, wondering what to make for dinner. I knew I had taken chicken breasts out for dinner, so I started to google recipes for stuffed chicken breasts. I read a lot of different recipes and then my own recipe started to formulate in my mind. Little did I know how good this meal was going to turn out.

Since it's just me and Mister at home, I only made enough to feed the two of us.

Here's what you'll need for 2 servings:
2 chicken breasts
1 10oz package of frozen spinach
8oz Cream Cheese
1/2 Cup Shredded Cheddar Cheese
6 strips of bacon

Preheat your oven to 350 degrees.

Start by frying your bacon (or however you like to make it). You'll want it cooled off a little so it's easy to chop up into smaller pieces.

While your bacon is going butterfly your chicken breasts. You'll want to get these thin, like you're going to make a chicken Parmesan with them. I like to place them between two pieces of plastic wrap and then beat the snot out of them with a rolling pin. It's a great way to relieve some stress! Try not to beat them too thin though.

Pop your spinach into the microwave and get it heated up or make it the long way if you want to. I always have the steamables on hand, so I just use those as my go to when I need spinach. Make sure to strain your spinach really, really well. You don't want that extra water in your mix. Press it out with the back side of a spoon or cup.

Put your cream cheese and shredded cheese into a bowl. Add the spinach to it, the heat will slowly start to loosen up the cheesy and make it melty. When your bacon is done, let it drain and cool off. Give it a rough chop and then add it to your mix. It should now look something like this:

Now you're going split the mixture in two and spread the mixture over your chicken breasts. Gradually roll the chicken breast up so it looks like a pin wheel. You'll probably need toothpicks to hold the chicken together. I used 3 toothpicks for each chicken breast.

Line a baking sheet with aluminum foil. This makes for easy clean up.

Your chicken breasts should look something like this:

Now pop them in the oven and then let them hang out for 25-30 minutes. When you take them out, cut into them and make sure they're not pink and cooked and the way through.

And that's the finished product! The finished product was so yummy. The outside of the chicken needed some seasoning, so next time I make these I'll do a coating on the outside. The inside mix was rich, gooey, and so good.

Here's a link to the stats on MyFitnessPal: Stuffed Chicken Breasts and here's an overview below.

Hope you enjoy this one!

Cauliflower Mash - I Think I Love You!

:(  - This is Nicole missing mashed potatoes.

Recently I've been seeing a trend on Instragram of people making cauliflower mash, so when Mister and I were at the grocery store tonight, I bought a head of cauliflower and decided to make it myself.

I had no timeline for when I was going to make this concoction, I just knew I wanted to make it. We were having ribs tonight for dinner, so I asked him how he felt about trying something new. He said he'd try it. Score!

So, this is a recipe that's all my own!

Get your stuff together:
1 head of cauliflower
2 TBSPs heavy whipping cream
2 TBSPs butter
Salt & Pepper to taste

Wash off your cauliflower and cut it up into chunks.I have a nice steamer that came with my pots and pan set, so that's what I used to steam it.

Get it nice and soft. When you stab it with a fork, it will slide right off or will fall apart. Then it's done! You'll want to shake off any excess water and transfer it to a large bowl for mashing.

I added my butter and heavy whipping cream before I started mixing.

Using my immersion blender, I gradually worked the mixture until it became smooth. You can use beaters or a potato masher. I'm sure a fork would work just fine too, but I like really creamy potatoes.

Viola! Here's the finished product. Honestly, it has the same texture. The taste isn't that different. Here's the MyFitnessPal link to the recipe with all the stats: Mashed Cauliflower.

I think we have a winner!!!