Bacon Wrapped Stuffed Chicken Breasts


4 boneless skinless chicken breast halves {4 ounces each}

Spreadable Herb and Garlic Cream Cheese {or chive and onion flavor}

Salt and pepper to taste

8-10 bacon strips


Flatten chicken to 1/2″ thickness. Spread 2-3 tablespoons cream cheese over each. sprinkle with salt and pepper. Roll up and Wrap each with 2-3 bacon strips, placing seam side down on a greased 13″ x 9″ baking pan. Bake uncovered for 35-40 minutes, at 400°C for 35-40 minutes. If needed, Broil 6 for 5 minutes to get the bacon crisp.

Thai Chicken in Cabbage

*Under 200 calories!



1 cup water

3/4 cup vertically sliced red onion

1 pound ground chicken breast

3 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh cilantro

3 tablespoons fresh lime juice

4 teaspoons Thai fish sauce

1/4 to 1/2 teaspoon crushed red pepper

16 napa (Chinese) cabbage leaves (about 1 head)

Lime wedges (optional)


Heat a nonstick skillet over medium-high heat. Add first 3 ingredients to pan. Cook 5 minutes or until        chicken is done, stirring to crumble. Drain. Return chicken mixture to pan; stir in mint, cilantro, juice, fish sauce, and  pepper. Spoon about 3 tablespoons chicken mixture onto each cabbage leaf. Serve with lime wedges, if desired.

Apple Butter Bundt Cake


Bundt Cake:

1 cup vegetable oil

1 3/4 cups sugar

3 eggs – large

1 teaspoon vanilla

3 tablespoons orange juice, freshly squeezed

3 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon1/2 teaspoon nutmeg3 cups flour

1/3 cup apple butter

2 1/2 cups (to 3 cups) apples, peeled and chopped

1 cup walnuts, chopped


1 cup powdered sugar

2 tablespoons (to 3 tablespoons) apple butter


Preheat oven to 350º F. Grease and flour bundt pan. Cream oil and sugar together. Add eggs one at a time. Sift together dry ingredients and blend into egg mixture. Add vanilla, orange juice, apple butter, apples and walnuts. Stir well until combined. Pour into the prepared bundt pan. Bake 1 hour 15 minutes or until cake is done. Remove from oven, cool 10-15 minutes on a wire rack. Then invert cake and remove from pan onto a serving plate. Prepare glaze by combining apple butter and powdered sugar. Pour over top of cake. Serve with whipped topping or ice cream, if desired.

Spicy Macaroni and Cheese

*From Food Network
1 pound elbow macaroni pasta
3 tablespoons extra-virgin olive oil
1/2 pound assorted mushrooms, quartered
1 onion, chopped
2 cloves garlic, chopped
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
1/2 teaspoon red pepper flakes
1/2 cups bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup Romano, plus 1/3 cup
2 tablespoons butter, softened, plus 2 tablespoons
12 ounces mozzarella cubed (about 2 cups)
1/4 teaspoon freshly ground nutmeg
Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes

In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.

In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.