Spinach Artichoke Stuffed Chicken

1 lb large chicken breasts (2 breasts)

4 oz light cream cheese

½ c. frozen spinach, thawed and squeezed dry

½ can artichoke hearts

1 TB ranch dressing powder

Dash garlic powder

1/3 c. shredded parmesan cheese

Preheat oven to 450*. Cut a pocket into each breast. Combine cream cheese, spinach, artichokes, ranch powder, garlic powder and parmesan cheese.  Stuff half into each breast and cook 15-20 minutes until no longer pink and juices run clear.

I think I would have liked this dish better with ground beef. Sure, then it’s not Chicken Enchilada…

Chicken Enchilada Zucchini Boats

4 medium zucchini

2 c. cooked, shredded chicken breasts

15 oz Enchilada sauce

1 TB chili powder

1/2 tsp paprika

2 TB diced onion

1 tsp cumin

1 1/4 c. shredded reduced fat cheddar cheese

Preheat oven to 350*. Cut zucchini in half

This was great!

Stuffed Pepper Casserole

1 lb ground beef

1/2 c. diced onion

Dash garlic powder

2 c. diced bell peppers

1/2 tsp salt

1/4 tsp pepper

14.5 oz can diced tomatoes

14.5 oz can beef broth

8 oz can tomato sauce

1 TB soy sauce

1 tsp Italian seasoning

1 c. uncooked wild rice

1 1/2 c. shredded reduced fat cheddar cheese

In large saucepan, cook beef, onion and garlic over med-high heat 5 to 7 minutes. Add bell pepper, salt and pepper. Cook 5 to 7 minutes or until peppers start to soften. Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice and return to boiling. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with cheese.

Yield 6 servings.