Peanut Butter Chocolate Chip Cookies

This morning I pulled myself, and I do mean pull, out of bed to attempt my thrice weekly run. I stumbled to my dresser, pulled out my socks and sat on the edge of the bed. I paused for a moment, willing myself to bend over and put my socks on. As I sat there I began to think about what work out attire might be appropriate for today's 30 degree weather. ( Ok so it's more like 40, but whatever.) The only thing I had to would begin to be warm enough would be Jeremy's Marine Corps issued PT sweatsuit get up. Yeah, those ugly olive-drab ones. Now, I don't mind either piece by itself, but together? No, thanks!  So I sat there, with nothing cute to run in. What's a girl to do?

You've got it! Back to bed. Part of me was not so shocked that I was able to come up with such a "compelling" argument as to why I could not possibly go running today. It starts every night. I think about having to wake up the next morning and do the unbearable. Work out. So the little devil ( fat girl ) in me starts to talk me out of it. I sleep on these thoughts, and most mornings I defeat her with my strong will. But there are some mornings , like today, that I give in and I let her win. ( She needs it for her self esteem.)

It's the same thought process with food sometimes. Food like these cookies. Come on, you know it's true. You tell yourself at the end of the day while washing your face before bed, "Okay, tomorrow I will do better with this diet. Tomorrow I will not give in. Tomorrow I will just snack on carrots whenever I get the sweet tooth. Carrots are sure to beat my desire for that chocolate cupcake, loaded with fluffy peanut butter frosting, drizzled in chocolate. Yup, carrots will do the trick." All the while, you know deep down that you are definitely going to give in, and you will definitely eat too many of these cookies, and you will definitely be in the bathroom washing your face tonight telling yourself, "Tomorrow I will stick with the carrots."

Yes, It's like that!

Sweet Cranberry Stuffing Pork Chops

This has easily become my favorite fall meal to date.
Well, not "to date", but to-date.
You get my drift.
I love the tang from the cranberries mixed with the bold flavors of the smoky bbq sauce. I also relish the fact that the stuffing is baked on top the pork, because let's face it- pork being the "other white meat" is choice when it comes to health. Because as we all know, I'm very health conscious over here. That's why all meals, breakfast, lunch and dinner should be prepared with a healthy dose of whole milk or butter. (Sometimes both)

Yep, Heart Healthy. That's me! ( Notice the salad in the background! )



Sweet Cranberry Stuffing Pork Chops
Serves: 4-6
 
Ingredients:
6 Bone-In Pork Chops
1 pkg  Stove Top Stuffing (can use any variety)
1 15 oz can Whole Berry Cranberry Sauce
3/4 c BBQ Sauce ( any variety)
2 tbsp  Brown Sugar

Directions:
Preheat oven to 350 degrees.
Brown the chops on a skillet  over medium heat for 5 min per side of until browned.
Meanwhile, prepare the stuffing as directed on package.
Place the chops in a 13x9 baking dish, set aside. Mix cranberry sauce, bbq and sugar. Add to stuffing, and mix lightly. Spoon evenly over pork chops and bake for 25-30 min, or until pork is cooked through.

Sweet Corn Stuffed Zucchini

Please, don't be fooled by the minimalist appearance of this. I was. Mr. S was.
You are too, aren't you?
As we have all learned in our lives, great things come in small packages. For instance:
1. Butter. Need I say more?
2. Babies. Tiny and bundled up.
3. The Ipod.
4. And lastly, me! What else do you need, I mean really?! ( Actually, I really could not thing of anything else. But I'm sure you already figured that out.)

These are very filling! You could definitely eat 2 and be satisfied, unless you are a big burly biker guy, or have an appetite like one. But you could also serve them as alongside a juicy, grilled peppercorn steak. Or cut them in 1/4's and serve as appetizers at your next shin-dig. You are sure to love them, no matter how you eat them!


Sweet Corn Stuffed Zucchini
Serves:4


Ingredients:
4 Zucchini, parboiled
1/2 c Cream Cheese
3/4 c Corn ( could use frozen or shaved off the cob)
1/2 c Chopped Ham
1/4 tsp Ground Black Pepper


Directions:
Heat broiler.
Cut zucchini lengthwise in half, scoop out centers, leaving 1/4 inch thick shell.
Combine the remaining ingredients in a small bowl, and spoon into shells.
Broil 6 inches from heat for about 3-4 min or until heated through and lightly browned.

Spinach and Artichoke Stuffed Manicotti

I'm not going to dress this up and pretend it's something new when it's not. This is just a remake of this.
It's like up-cycling, (which is totally in by the way) or like taking and old, boring outfit and snazzing it up a bit with a bright, fresh scarf. (yes, I did just use the word snaz, err, snazzy?) I'm like an 80yr old woman at heart.

Except, I didn't really do that, did I? I just used manicotti instead of shells. Because I didn't have shells. The upside to all this is that the manicotti holds waaay more of this cheesy, spinach-y, artichoke-y goodness!

Oh, goodness!

Spinach and Artichoke Stuffed Manicotti
Serves:4-6

Ingredients:
1  teaspoon  dried oregano
1/4  cup  chopped pepperoncini peppers
1  (28-ounce) can crushed tomatoes with added puree
1  (8-ounce) can no-salt-added tomato sauce
1  cup  (4 ounces)  shredded Mozzarella cheese, divided
1  cup  (4 ounces) crumbled feta cheese
1/2  cup  (4 ounces) fat-free cream cheese, softened
1/4  teaspoon  freshly ground black pepper
1  can medium size artichoke hearts, chopped1/2  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2  garlic cloves, minced
20  cooked Manicotti (about 8 ounces uncooked pasta)

 

Directions:

Preheat oven to 375°.
Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.
Combine 1/2 cup shredded Six cheese Italian cheese and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each manicotti; place stuffed manicotti in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over manicotti; sprinkle with remaining 1/2 cup of shredded cheese. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.

Cheesy Chicken and Broccoli Rice

I know, I know...

 Two chicken dishes in two days. I'm kind of on a chicken kick lately. It's actually due to the 5 or 6 lbs of it stowed away in my freezer, but let's not go into that now. Besides, chicken is cheap. Speaking of cheap, this dish is great because it uses all common pantry ( err... freezer) items. It also includes something else. Something special. Something that makes America what it is today. Yes! You've got it, Velveeta! 

No, please! Don't run away screaming or delete me from your blog list. ( Which if you are not currently following me, you need to look to your right of your screen and click Follow This Blog. Now! I need followers, it makes me feel better about myself.) It's okay! If I can embrace the plastic Velveeta, YOU can too! Just close your eyes. It helps ease the pain.

Cheesy Chicken and Broccoli Rice
Serves: 6

 Ingredients:
1 lb Boneless Skinless Chicken Breast, cut into bite sized pieces
1 can Chicken Broth (14 1/2 oz)
2 cups Instant White Rice
1/2 lb Velveeta, cut into 1/2 inch cubes
10 oz Frozen Chopped Broccoli, thawed
8 oz Sliced Mushrooms
Black Pepper
Lemon Pepper

Directions:
Cook and stir chicken in large skillet on med-high heat for 5 min, or until done.
Stir in broth, and bring to boil. Add rice, cheese, and broccoli; cover.
Remove from heat. Let stand 10 min, or until cheese is completely melted and broccoli is tender.
Add mushrooms, and stir until well blended. Season with  black pepper and lemon pepper.

I'm telling you! Embrace it.

Creamy Cheese Stuffed Chicken Breast

This is like one of those meals you come up with when you open your fridge and all you see is a mealy apple, some carrots, expired milk and 2 slices of lunch meat. Of course, this has none of the above in the ingredient list... But everything in this chicken is so basic, you are guaranteed to make it any time, no matter what the content of your fridge.
I did however, come to make this savory dish when we were first married, in an attempt to replicate Chicken Cordon-Bleu. Obviously this is not that, and that is not this. But I'll take this any day.


Creamy Cheese Stuffed Chicken Breast
Serves: 4

Ingredients:
4 Medium Boneless Skinless Chicken Breast, pounded 1/4 in thick
6 oz Cream Cheese, softened
2 Cloves Garlic
1 tsp Italian Seasoning
Black Pepper, to taste
Cajun Seasoning, to taste
1/4 cup Grated Parmesan
Breadcrumbs
Toothpicks

Directions:
Preheat oven to 375 degrees.
Pour breadcrumbs in a shallow pie pan.
Pound each chicken breast to about 1/4 in thick using a meat pounder/mallet thing, or the side of a heavy can. Lay in a baking dish.
Mix cream cheese with garlic, seasonings and cheese using a spoon. ( You can use any seasonings you have on hand) Spread the cream cheese on the chicken breast, be generous. At this point you can use those 2 slices of lunch meat from the fridge. :) Lay on the meat, if using.
Roll up the chicken and secure with tooth picks. Roll in breadcrumbs, coat well. Place back in baking dish.
Bake at 375 for about 20 min, or until cooked through. BUT the last 5 min turn on the broiler. Let the edges blacken, and the cheese burn. YUM!

Red Pepper Bruschetta Chicken

This is packed with Vitamin C!

Sure, you could achieve the same physical result by throwing back a tall glass of orange juice, but it's not nearly as satisfying. Unless you don't enjoy a thick, juicy chicken breast, smothered in cheese, served on a bed of sweet rice sprinkled with tomatoes and red pepper... Yeah, unless you are not into that sort of thing! Drink away.

But, I think it's safe to assume that you are into this sort of thing, and that you have actually put down that glass of OJ, seeing as how you have made it this far into this post. It was the right thing to do. Trust me!


Red Pepper Bruschetta Chicken
Serves: 4
Ingredients:
1/4 cup Sun Dried Tomato Dressing
4 small Boneless Skinless Chicken Breast (1 lb)
1 large Red Pepper, chopped
2 Cloves Garlic, minced
2 14 1/2 oz cans Italian Style Tomatoes
1/2 c Water
2 cups Minute Rice, uncooked
1 cup  Shredded Mozzarella Cheese
1 lg Tomato, chopped
Italian Seasonings, to taste

Directions:
Heat dressing in a large skillet over medium heat. Add chicken, peppers and garlic. Cover with lid and cook for 10 min. or until chicken is cooked through, stir occasionally. Turn chicken after 5 min. Remove chicken and cover to keep warm.
Add canned tomatoes and water to skillet. Stir in rice; bring to a boil. Reduce heat to low and simmer uncovered for 10 min, or until rice is tender. Meanwhile combine cheese, chopped tomatoes, and Italian seasoning in a small bowl.
Return chicken to skillet and sprinkle with cheese mixture. Cover and cook 5 min. Serve immediately.

HEY! You have some cheese on your chin!

Squash and Cheddar Saute

I am almost embarrassed to share this with you.

I said almost.

I am going to share it for one reason, and one reason only. It's actually really good! Plus, I had to have a reason to whine and complain about how BIG, and I do mean BIG people grow their vegetables, particularly squash out here in Utah! We have a neighbor who insists on blessing our home with fresh garden vegetables. I just can't thank him enough. ;)

I think this about says it.
So, if you have any 3 ft. squash lying around, make this recipe. It's a great side dish.

Squash and Cheddar Saute
Serves: 4

Ingredients:
1 XXL Squash ( or 2-3 normal size squash), grated
1-1/2 cups Shredded Cheddar Cheese
2 cloves of Garlic, minced
Garlic Salt, to taste
Black Pepper, to taste

Directions:
Heat a large skillet over medium heat. Grate the squash and saute in a little butter. After about 3 min or until tender and fragrant, add in the garlic and cheese. Stir well. Continue to saute for a few more minutes. Season with garlic salt and freshly ground black pepper. Serve next to a thick juicy steak. Yum!