Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

My man raved about this chicken. It was my first time eating goat cheese and it tasted really good. The next time I make it I will bake it instead of in a pan on the stove. I hate the mess the oil makes!

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes:

1/3 C sun-dried tomatoes, packed without oil, finely chopped
2 tsp olive oil, divided
1/2 C chopped shallots, divided
1 tsp Splenda3 garlic cloves, minced
2 1/2 T balsamic vinegar, divided
1/2 C (2 oz) crumbled goat cheese - to cut down on the fat, find the lowest-fat variety
2 T chopped fresh basil
3/4 tsp salt, divided
4 (6-oz) skinless, boneless chicken breast halves
1/8 tsp freshly ground black pepper
3/4 C fat-free, less-sodium chicken broth
1/4 tsp dried thyme

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 C shallots, Splenda, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 tsp vinegar.Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 tsp salt, stirring well.Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 T cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 tsp salt and black pepper.Heat 1 tsp oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 T vinegar, and thyme; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

Serves 4

Fat: 7.0g
Carbohydrates: 8.9g
Calories:192.7
Protein: 23.1g

Ground Beef Ricotta Bake

Ground Beef Ricotta Bake:

1/3 box pasta
1 TBS margarine
1 pound lean ground beef
1 TBS minced onion
1/2 tsp garlic powder
3/4 c. part skim ricotta
1 TBS dried basil
1 TBS dried oregano
1 tsp dried rosemary
1 large tomato, chopped
4 TBS ketchup
1/2 c. part skim shredded mozzarella cheese

Cook pasta according to package directions. While waiting, brown ground beef. Drain. Add minced onion, garlic powder and salt and pepper to taste. After pasta is cooked and drained, add to an 8x8 square baking pan sprayed with non-stick cooking spray. Mix 1 TBS of margarine into spaghetti. Spread in an even layer. Add ricotta to the ground beef in its skillet. Mix well. Spread beef and ricotta mixture evenly over spaghetti. Sprinkle basil, oregano, and rosemary over the top. Cover this layer with chopped tomatoes. Distribute ketchup evenly over tomatoes. Cover it all with the mozzarella cheese. Bake in 350 degree oven for 20 minutes.

Serves 4

Calories: 367.5
Fat: 21.2g
Carbohydrates: 20.1g
Protein: 23.1g

Chicken Capri

This is a really easy and tasty chicken dish that is low in calories. It is incredibly juicy and the flavor pops in your mouth.

Chicken Capri:

1 Cup Reduced-Fat Ricotta Cheese
1/2 tsp. Dried Oregano
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper
4 Boneless, Skinless Chicken Breast Halves
1/2 tsp. Garlic Powder
2 Tbsp. Extra-Virgin Olive Oil
1 Cup Crushed Tomaotes
4 slices Reduced-Fat Mozzarella Cheese (or Provolone)

Preheat oven to 350 degrees. Blend ricotta, oregano, salt, and pepper in processor or belnder. Rub the chicken breasts with the garlic powder. Heat 2 T (all) extra virgin olive oil in large skillet over medium heat. Add chicken and cook for about 12 minutes per side. Remove from skillet and allow to cool in a large baking dish. When chicken has cooled, spoon 1/4 cup of chese mixture and 1/4 cup of crushed tomatoes on each breast half. Top each with slice of the reduced fat mozzarella and bake for 30-45 minutes or until chicken is done and juices run clear.

Serves 4

Calories: 377.1
Total Fat: 17.5 g
Cholesterol: 136.4 mg
Total Carbs: 9.2 g

Mexican Lasagna

I like to order Chilaquiles when we go to the Mexican restaurant and decided to try my own version of this dish in the form of a Mexican lasagna. I used flour tortillas because that is what I had on hand. Next time I will try it with the corn ones.

Mexican Lasagna:

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
2 cups shredded Colby cheese

1 can refried beans

1/4 cup chopped onion

1 tbsp minced garlic

Black olives

Sour Cream

Lettuce

Preheat oven to 350 degrees F. In a large skillet over medium-high heat brown the ground beef with onions and garlic, drain. Stir in the taco seasoning, refried beans, and tomatoes. Line a 9x13-inch baking dish with 1/3 of the tortillas. Spoon 1/3 the beef mixture onto the tortillas, then layer the remaining tortillas and meat mix. Spread salsa and olives on top, cover with cheese and bake for 20 to 30 minutes or until cheese is melted and bubbly. Top with lettuce and sour cream.