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This one was really good and sooooo easy to make 5 min prep then throw it in the oven for 20 min and your done! I did it with rice last night, but made so much we're gonna have it again tonight but with plantains this time.

http://tiphero.com/hasselback-chicken/
Thanks to Mike and Connie for the recipe!



HASSELBACK CHICKEN
You’ll Need
– Splash of oil
– Heaping 1 ½ cups (1 ¾ ounces or 50 grams) fresh spinach
– Scant ¼ cup (1 ¾ ounces or 50 grams) ricotta cheese
– 2 chicken breasts
– Heaping ⅛ cup (¾ ounce or 20 grams) cheddar cheese, grated
– Paprika
– Salt
– Pepper

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius or Gas Mark 6).
In a sauté pan over medium heat, add the oil and cook the spinach in it for 3 to 5 minutes, until it is slightly wilted.
Stir in the ricotta and cook for a further 30 to 60 seconds. Allow to cool.
Cut slits into the chicken breasts, about 1 centimeter (0.39 inches) apart and 75% of the way through the chicken. You don’t have to be too stressed about the depth of the cuts, so long as you don’t cut all the way through it!
Stuff all of the spinach and ricotta mixture into the cuts.
Season the chicken with salt and pepper, to taste. Sprinkle the cheddar cheese generously on top. Generously sprinkle the paprika, adding color and flavor.
Bake in the center of the oven for 20 to 25 minutes, until the cheese has melted and the juices are clear.
What a delicious way to enjoy stuffed chicken! Do you think you’ll give it a try?

If you have any other great ideas to share, post them here!

How the hell did you know I was just typing in a recipe out of the morning paper?

UPDATED: I just cooked these today and this is altered to reflect what I learned, lol. It only took me until 3 years ago to learn to get all my ingredients together before I started. Before that, I'd be like, "Hmmm, 1 tsp black pepper, 1 tsp garlic powder." Ok, while I've all ready got the stew cooking, go find the peppper and measure it out, go back and find the garlic powder, measure it out and stir it in. By the time I was done I usually had a terrible mess, lol. So people, go buy 10 or 12 of these little aluminum cups and put them in your cupboard. Then, before you start, measure out all your dry ingredients, then all your wet (chicken broth, water, etc.)

When cooking the gravy, it gets thick pretty quick (a real cook knows this lol) so be quickly ready to mix in the dry ingredients and the onion (you sliced the onions before you started, didn't you? This isn't the time to be doing that, lol.)

Smothered Pork Chops

Ingredients

4 Pork Chops (bone in)
2 tbsp seasoning mix
(combine 2 tsp ea seasoned salt, garlic powder, black pepper, divided)
1c all-purpose flour, divided
½ c vegetable oil, for frying
2 c water or chicken broth
1 sweet onion, thinly sliced
1 tbsp seasoned salt
1 tbsp garlic powder
2 tbsp black pepper
Shallow pan or plate for dredging chops in the flour mixture.

Directions

Heat oil to medium. While heating, lightly sprinkle pork chops on each side with one tbsp seasoning mix. 1 tsp covers 4 chops easily if done lightly.

Combine ½ c flour with 1 tbsp seasoning mix in shallow pan. Dredge pork chops on both sides in flour mixture.

Fry pork chops in vegetable oil on medium heat until golden (4 mins each side.) Don’t worry about cooking through because they will be cooked again later. Set Pork Chops aside.

To make gravy, use oil that the pork chops were fried in, and sauté remaining ½ c. flour until brown. Stir constantly. The darker you brown the flour, the richer the gravy color will be. Don't take too long, it will start thickening rather quickly.

When the flour reaches the desired color, add water or chicken broth and stir constantly while gravy thickens. It thickens quickly. Proceed with next steps at first sign of boiling. Bring gravy to a full boil, then reduce heat to low. Don’t worry if gravy mixture is a little lumpy, it will smooth out while simmering.

Stir in onion, seasoned salt, garlic powder and pepper. Add pork chops and simmer on low for 20 minutes.

Eat (that last step is mine, lol.)

Thanks Walt! That sounds great! If I'm gonna fry anything I only use coconut oil though, I'm sure it will be just as good.
2 wonderful NOT LOW CAL recipes so far... lol... oh my... Julie is going to spank us.

I don't make stuff from scratch very often, but when I do, it is usually something along these lines...

http://www.kraftrecipes.com/recipes/phi ... 52544.aspx

I'm sure cocoanut oil would work just fine. I usually use Canola oil. I like pork chops, so I'm going to try this one later this week as soon as I can find a dead pig out on the highway. #RoadKillCafe.

Would like to try Mikes, but my oven is busted. So, until I get it replaced, my baking days are over, lol.

We are so glad you enjoy that recipe Vicky. Mike has made it a couple times and I can never believe how much spinach we can eat at one sitting because Mike puts the whole bag in and not just a cup and a half. It cooks down to no thing which is a good thing. Walt yours sounds good as well. I'll have to make sure Mike sees that because he is the Top Chef in this house.

Yeah me too, lol... I used the whole bag, then I also added mushrooms and sun dried tomatoes, it was awesome! That plate would be $15 in a decent restaurant!

Probably should have put this here instead of the Stupid Pic thread. That's for Rokkerr's dick pics, lol.

My comment was, "I don't know how Vicky does it, but this is how I do it...."

This is quick and east and awesome

Chicken rollatini recipe

Chicken cutlets sliced medium too thin
Seasoned Italian breadcrumbs
Cheese : provolone or mozzarella
Ham sliced thin if possible
Italian salad dressing Newman's olive oil and vinegar taste the best
Grated Parmesan cheese
Olive oil

Soak the chicken cutlets in the dressing for about 10 to 15 minutes
Lay the chicken flat on the bread crumbs so one side is breaded. Put a slice of ham and a slice of cheese on the cut and roll so the breading is on the outside

Sprinkle baking pan with a little olive oil covering the bottoms are the cutlets don't stick arrange the cutlets in the baking pan as many as you can fit sprinkle a little olive oil on each cutlet and then cover them with a little Parmesan cheese

bake for 30-35 minutes at 350

serve with the chicken in previous post


Seasoned rice for the chicken

Ingredients regular white rice don't use Uncle Ben's won't cook right
Chicken broth
Salt pepper oregano half a stick of butter
Optional ingredients green peas or sliced mushrooms right out of the can

In a baking pan mix 2 cups of rice 2 cups of chicken broth butter salt pepper oregano mushrooms and peas
Wrap pan tightly in tin foil and bake for 30 minutes at 350
After removing the pan from the oven just stir up the rice to mix all the ingredients again

The great thing is the chicken in the rice cook together for the same amount of time so they come out of the oven together

mmmm...... sounds amazing! gonna try that next!

Sesame biscuits INGREDIENTS:
1 cup (130g) flaxseeds
1/2 cup (60g) of sesame seeds, sunflower seeds and pepitas
1 tsp garlic powder
1 tsp sea salt
1/2 tsp ground black pepper
1 tsp oregano
1/2 tsp chilli powder (optional)
water, for soaking
DIRECTIONS:
1. Cover flaxseeds with water and soak the flaxseeds for 2 hours. Add more water if necessary, you want them to be gooey and sticking together, but not too runny or too thick.

2. Cover the other seeds with water in a separate bowl and soak for 2 hours and rinse.

3. Combine the flaxseeds with the rinsed sesame seeds, sunflower seeds and pepitas.

4. Stir in the remaining ingredients and combine well.


5. On a lined large baking tray (you may need 2) smooth out the mixture to form a very thin layer without holes in the mixture. Set your oven on its lowest temperature and bake for 6 – 8 hours turning over after 4 hours. (To turn it over I used another layer of baking paper smoothed out over the top to enable me to turn it over easily, then after another hour slowly peeled the top layer of baking paper away).

6. Once they feel crispy and very dry you can remove them from the oven and allow to cool.


7. Break into cracker pieces and enjoy with your favorite dip.

Note: You can also use a dehydrator if you have one instead of the oven.

SUBSTITUTIONS:
Garlic powder – onion powder, chilli powder
Oregano – thyme, basil, rosemary, turmeric
Prep time: 20 minutes

Cook time: 6 hours

Total time: 6 hours, 20 minutes

Servings: 12

Nutrition per serving:
Calories45
Fat3.5g
Saturated Fat0g
Cholesterol0mg
Sodium200mg
Carbohydrates2g
Fiber1g
Sugars0g
Protein 2g

I love them

Michael... I JUST I found tonight's dinner! Thank you darlin

This sounds really healthy! I'm gonna try them! (minus the garlic, lol.. )
Also hope you don't mind, but I'll move this post into the recipe's thread so I'll be able to find it later on when I'm looking for it!

Yes they are and really yummy it's like candy for me hehe

Six HOURS to cook tho?

I saw this on My Fitness Pal this morning, I haven't tried it yet, I'm waiting for someone here to make them. They sound good, low in fat, high carbs, but oh well. I'll be honest, I love cream cheese, but I only have it once every few months.

Baked Banana Nut Donuts

Ingredients

For the doughnuts

2 medium (235 grams) ripe bananas, mashed
1 large (50 grams) egg
1/3 cup (80 grams) unsweetened applesauce
1/2 teaspoon vanilla extract
1/3 cup (40 grams) whole-wheat flour
1/2 cup (60 grams) all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For the cream cheese glaze

3 tablespoons low-fat cream cheese, softened
2 tablespoons powdered sugar
1 tablespoon nonfat milk
2 tablespoons finely chopped walnuts, toasted if desired
Directions

Preheat oven to 350°F. Coat a doughnut pan with cooking spray.

Combine bananas, egg, applesauce and vanilla in a large bowl. Combine flours, baking powder, cinnamon and salt in a separate bowl; stir into banana mixture.

Spoon 1/3 cup batter into each cup of doughnut pan. Bake 12 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack.

Prepare cream cheese glaze in a shallow bowl: Mix together cream cheese and sugar; stir in milk.

Dip tops of cooled doughnuts in glaze, and set on a wire rack. Sprinkle each with 1 teaspoon walnuts.

Nutrition Information

Serves: 6 | Serving Size: 1 doughnut (70 grams) + 1 tablespoon glaze + 1 teaspoon nuts

Per serving: Calories: 161; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 40mg; Sodium: 66mg; Carbohydrate: 28g; Dietary Fiber: 3g; Sugar: 11g; Protein: 4g

Nutrition Bonus: Potassium: 306mg; Iron: 7%; Vitamin A: 2%; Vitamin C: 10%; Calcium: 6%

rokkerr wrote:Six HOURS to cook tho?

Yes Six hours to cook

Mini Taco Cups

INGREDIENTS
Servings: 12 taco cups
1 pound lean ground beef
1 envelope (3 tablespoons) taco seasoning
6 ounces diced tomatoes
1 (4 ounce) can diced green chiles
1 1/2 cups shredded sharp cheddar cheese
6 large flour tortillas

PREPARATION
1. Preheat oven to 375º F.
2. In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
3. Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
4. Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
5. Generously coat a standard size muffin tin with nonstick cooking spray.
6. Line each cup of prepared muffin tin with a tortilla sheet.
7. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
8. Lightly brush the top edges of the tortilla with cooking oil.
9. Bake 18-20 minutes until cups are heated through and edges are golden brown.

There's a video here:
https://www.buzzfeed.com/iristian/make- ... giAqPXayno