Creamy Spinach Stuffed Chicken

Dinner, Recipes

Juicy moist chicken filled with a delicious creamy, cheesy, spinach filling! If you’re looking to switch it up for lunch or dinner, this is the recipe for you!

I was pleasantly surprised with how much this filling tastes like spinach dip! It definitely elevates the chicken, and bonus points…it’s also nice and healthy ;).

These are great to make ahead and reheat later making them so perfect for meal prepping!

I hope you enjoy this delicious recipe!

Creamy Spinach Stuffed Chicken

  • Servings: 4-6
  • Difficulty: easy
  • Print

Yields 4 stuffed chicken breasts

INGREDIENTS:

  • 4 air chilled (if possible) chicken breasts thinly sliced -you can also slice yourself if you prefer
  • 2 cups frozen spinach
  • 1/4 cup greek yogurt or sour cream
  • 1 oz (or 1/4 cup) goat cheese
  • 1/4 cup mozzarella cheese
  • 2-4 tablespoons grated parmesan cheese
  • 1-2 tablespoons olive oil for seasoning
  • salt and pepper to taste

DIRECTIONS:

  • Start by preheating the oven to 400 degrees F and greasing a sheet pan with nonstick spray or laying some foil or parchment paper.
  • Place your chicken on the sheet pan, and pat your chicken breasts dry (if not air chilled). Create the slit on the side of the chicken breast opening it up for the filling. Season your chicken with salt and pepper inside and out. You can also drizzle the inside with a little bit of olive oil for extra flavor. Set the chicken aside and start working on the filling.
  • In a medium bowl, combine the frozen spinach (no need to drain or anything), the yogurt, cheeses, and sprinkle a little bit of salt and pepper.
  • Fill the inside of each chicken breast with the creamy spinach filling. Close each chicken breast with either toothpicks or roll and place slit side down on baking sheet (I actually didn’t have toothpicks). If you have extra chicken filling you can just spread the rest on top of the stuffed chicken rolls.
  • Drizzle with olive oil and season the top with salt and pepper if desired.
  • Bake for 35-38 minutes or until internal temperature reaches 165 degrees F with a meat thermometer.

**Notes**

*These store well in the fridge 5 days or cooked in the freezer for a couple months*

*To reheat simply preheat oven to 350 and bake until warmed through or reheat in the microwave for a minute*

Enjoy!

Hilda ❤

Caprese Chicken Casserole

Dinner, lunch, Recipes
Advertisements

Caprese Chicken Casserole

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Yields 6-8 servings

INGREDIENTS:

  • 1 lb chicken breast
  • 1 cup frozen spinach
  • 1 1/2 cups Cream Sauce
  • 1 lb rotini pasta
  • kosher salt
  • black pepper
  • 1/2 cup shredded colbi jack cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup bread crumbs ( I made my own by blending 4 slices of day old bread)
  • 4 tablespoons melted butter
  • 1/4 teaspoon paprika
  • 1/2 cup tomato slices
  • Basil (for garnish)
  • 1 tablespoon olive oil

DIRECTIONS

  • Grease a large baking dish with cooking spray or butter and preheat the oven to 450 degrees F.
  • Season your chicken breast with salt and pepper.
  • Heat a non-stick skillet with olive oil, and sear the chicken breast on both sides. Cover, and let it cook until the internal temperature hits 165 degrees. Shred the chicken with a fork. It should pull apart easily.
  • While the chicken is cooking, boil some water for the rotini pasta. Season the water with a generous amount of salt. Add the rotini, and let it cook for about 8 minutes or until al dente (just enough to bite into).
  • Add the frozen spinach to the cooked shredded chicken and sauté for about 3 minutes.
  • Add the cream sauce to the chicken mix  and let it bubble for about 5 minutes. Add the shredded colbi jack cheese, and mix well until the cheese is nice and melted. Turn off the heat. Add some of the pasta water to the creamy chicken mix, and the cooked pasta.
  • Mix everything together, and pour it into your baking dish and set aside.
  • In a small bowl mix the bread crumbs, and the melted butter and set aside.
  • Top the casserole with the mozzarella cheese first, then the bread crumb mix, paprika, and finally tomato slices.
  • Wrap the top of the dish with aluminum foil and let it bake for 10 minutes.
  • Remove the foil, and let it bake uncovered for an additional 20 minutes.
  • Top the dish with fresh basil and serve immediately 🙂 It will be hot.

Enjoy! ❤

Hilda

Sausage Stuffed Zucchini

Dinner, lunch, Recipes

This is such a quick, easy, and delicious recipe! It’s full of flavor from the sausage and the tomato sauce, and screams full comfort. It’s also low in carbs and perfect for dinner paired up with mashed potatoes, a salad, and a glass of wine. Yum! Leftovers are also perfect for lunch.

Definitely give these a try, they are absolutely DIVINE.

Salt and pepper = flavor flavor flavor!
Meat & cheese mixture
More sauce and cheese then in the oven she goes!

Sausage Stuffed Zucchini

  • Servings: 4
  • Difficulty: easy
  • Print
 

INGREDIENTS:

  • Olive Oil or Cooking Spray
  • 4 Zucchini
  • 1 Lb Chicken Sausage (casing removed)
  • 1 Cup Marinara Sauce
  • 1 Garlic Clove Minced
  • 1/3 Cup Shredded Mozzarella Cheese
  • 1/3 Cup Parmesan Cheese
  • Salt and pepper to taste 

DIRECTIONS:

  • Preheat the oven to 425 degrees F. Grease a large casserole dish with non-stick spray or olive oil.
  • Trim the ends off the zucchini’s. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in shells. Finely chop pulp. Place the zucchini halves into the casserole dish and sprinkle with a little bit of salt and pepper.
  • In a skillet, cook the sausage, zucchini pulp, and garlic over medium heat until meat is no longer pink. Add in 1/2 of the marinara sauce, salt and pepper. Remove from the heat, add mozzarella cheese and mix well. Spoon the sausage mixture into the zucchini shells and top with parmesan cheese.
  • Bake for about 25 minutes until the cheese has melted, and the zucchini has cooked.

NOTES:

  • These keep well in the refrigerator for about 5 days.
  • You can make these vegetarian by adding soy meat instead of sausage, or other veggies!
  • You can also substitute any kind of cheese or meat here but I HIGHLY recommend the sausage…it’s just packed with so much flavor!

Enjoy! 🙂

Hilda ❤

Advertisements

Jalapeno Poppers

Dinner, Recipes

These jalapeno poppers are charred before baking, and packed with flavor in every bite! They are the perfect appetizer or side dish. They are baked, not fried (they taste amazing). I personally don’t like the mess or smell of deep frying, and I love that these are easy to make and don’t take much time at all. You can even prepare these overnight, cover with plastic wrap, and bake when ready! They are perfect dripped in ranch or on their own, and we love to pair this recipe with leftover pizza. I hope you make these and enjoy!

Jalapeño Poppers

  • Servings: 2
  • Difficulty: easy
  • Print

Recipe: Yields 2 Servings

INGREDIENTS:

  • 6 Large Jalapenos
  • 4 Oz Cream Cheese (Softened at Room Temperature)
  • 1/4 Cup Mozzarella
  • 1/4 Cup Parmesan Cheese
  • 2 Tablespoons Salsa
  • 1/4 Cup Bread Crumbs
  • 4 Tablespoons Melted Butter
  • 1/4 Teaspoon Kosher Salt
  • Pinch of Ground Black Pepper
  • Ranch for dipping

DIRECTIONS:

  • Preheat the oven to 450 degrees.
  • Char the jalapeno peppers- turn a gas burner on high. Char the peppers on burner grate, turning with tongs.
  • Let them soften- wrap the peppers tightly with foil for about 5-10 minutes or transfer the charred peppers into a heavy duty sealed plastic bag and let them sweat.
  • Meanwhile in a small bowl mix the cheeses, salsa, and season with salt and pepper and set aside.
  • On a separate small bowl mix the bread crumbs and melted butter and set aside.
  • Remove the charred skin- Gently rub the chiles with paper towels to remove as much skin as possible. It’s okay if a few flecks remain-they’ll add flavor, so don’t rinse them off.
  • Slice the top off of the jalapenos with a paring knife, then slice them in half and remove all of the seeds with a spoon. Rinse them off if you have to and pat them dry with a paper towel.
  • Stuff each half of jalapeno with the cream cheese mixture, and top with the bread crumb mixture then place it on your baking sheet. Repeat until all jalapeno halves are stuffed and sprinkled with bread crumb mix.
  • Bake at 450 for 8 minutes or until the tops are nice and golden/ bubbly. Serve with a side of ranch, or your favorite sauce!

-Enjoy!

BBQ Pork Tenderloin Pizza

Dinner, Recipes

This is a favorite around the Huth house! My husband raves about this pizza, and he’s very particular about his pizza ;). I know you’ll love this recipe, and it’s very versatile., and easy to make. You can use any kind of grilled or shredded meat here! You can even skip the meat and make it vegetarian by substituting black beans, and roasted corn -yum! Tweak this recipe and make it your own, or make it just as it is because honestly…it’s amazing!

BBQ Pork Tenderloin Pizza

  • Servings: 1-2
  • Difficulty: easy
  • Print

Recipe: Yields 1 12 inch Pizza

INGREDIENTS:

  • 1/2 recipe of my Pizza Crust or store bought is fine
  • 1 Clove of Garlic Crushed
  • 1 Tablespoon Olive Oil
  • 1/2 Cup of BBQ Sauce
  • 1/2 Lb Grilled Pork Tenderloin cut into slices (Can also use shredded chicken, steak, or any other meat!)
  • 2/3 Cup Shredded Mozzarella Cheese or Fresh Mozzarella Slices
  • 2/3 Cup Pepper Jack Cheese or Smoked Gouda cheese
  • 3 Strips Cooked Bacon Pieces
  • 1/4 Cup Onion Slices
  • 1 Small Can of Sliced Black Olives (optional)
  • Pickled Jalapeno Slices
  • Diced Fresh Cilantro

DIRECTIONS:

  • Preheat the oven to 500 Degrees F and place your pizza pan ( I use a rectangle cookie sheet) in the oven (this allows the pan to get nice and hot for the ultimate crust!)
  • Flour and sprinkle corn meal on your surface- I use a silicone baking mat or parchment paper.
  • Roll out the pizza dough, and sprinkle the top with the crushed garlic and drizzle it with the tablespoon of olive oil and massage all over the pizza.
  • Pour the BBQ sauce over the pizza and with a spoon spread it around in a circular motion until the pizza is covered in the sauce.
  • Next, top the pizza with the cheese, pork, bacon, onion slices, black olives, jalapeno slices (as many as you can handle), and cilantro. You can drizzle the bacon fat on top at the end, or some olive oil, or extra BBQ sauce.
  • Carefully open the oven ( it will be very hot so use oven mitts).
  • Pull out the oven rack with the pizza pan and place the pizza on top (yes, the silicone mat or parchment paper will be under the pizza itself and on top of the pan while baking).
  • Bake the pizza for about 8-10 minutes depending on the thickness of the crust.
  • Carefully transfer the pizza onto a cutting board and slice it with a pizza cutter and enjoy!

-Hilda

Pizza Crust

Dinner, Recipes

This pizza crust is so divine! I’ve made this crust so many times for years, and it never gets old. It’s the perfect flavor, and has the perfect texture- crisp and chewy. It’s also super versatile, and you can even use it to make empanadas, pretzels, bread sticks, or even calzone’s! For a healthy twist you can make it with whole wheat flour or both whole wheat and all purpose flour. You can bake it as you would in a pizza oven or a traditional oven, and i’ve provided instructions on how to do so below. Also make sure to check out my delicious Pork Tenderloin Pizza recipe it’s my picky eater husband’s favorite! 🙂

Pizza Crust

  • Servings: 2
  • Difficulty: easy
  • Print

Recipe: Yields 2 12-inch Pizzas

INGREDIENTS:

  • 2 1/4 Teaspoons Active Dry Yeast
  • 1 Teaspoon Granulated Sugar
  • 1 Cup Warm Water ( 100-110 Degrees F)
  • 3 Cups (384 grams) Whole Wheat or All Purpose Flour
  • 2 Teaspoons Kosher Salt
  • 3 Tablespoons Olive Oil

DIRECTIONS:

Preparing the dough:

  • Start by activating your yeast. Mix 2 1/4 Teaspoons of Dry Active yeast (or 1 packet) with the sugar, then add in the water and let it sit for 5 minutes.
  • Meanwhile, ( I use my Kitchen Aid mixer with the hook attachment but you can use a bowl and knead with your hands) mix 2 cups of flour, salt, oil, and the warm yeast water and mix until a sticky dough forms, then slowly add in the 3rd cup of flour.
  • Knead or mix just until it forms a dough. If the dough is too dry you can incorporate a little bit of warm water (it will be a sticky dough).
  • In a medium bowl drizzle a little bit of oil and place the dough on top and cover it with plastic wrap or a damp towel. Let it rise for 2 hours.
  • On a floured surface knead the dough 10 times until it springs back when you sink your finger into it.
  • Place it back into the bowl for another 10 minutes or put it in the fridge until you are ready to use it.
  • You can make two 12 inch pizzas or one 24 inch pizza! It also depends on the thickness you prefer.
  • Take the dough out of the fridge at least 30 minutes prior to baking.

Baking The Pizza:

  • Preheat the oven to 500 Degrees F and place your pizza pan ( I use a rectangle cookie sheet) in the oven (this allows the pan to get nice and hot for the ultimate crust!)
  • On a silicone baking mat or parchment paper roll out your pizza dough and top it with your favorite toppings!
  • Carefully open the oven ( it will be very hot so use oven mitts).
  • Pull out the oven rack with the pizza pan and place the pizza on top (yes, the silicone mat or parchment paper will be under the pizza itself and on top of the pan while baking).
  • Bake the pizza for about 8-10 minutes depending on the thickness of the crust.
  • Carefully transfer the pizza onto a cutting board and slice it with a pizza cutter and enjoy!

-Hilda