Monthly Archives: April 2018

Broccoli and Cheese-Stuffed Chicken Bombs

This is really simple, super delicious weeknight meal. Taking the shortcut of using a “steamables” version of the broccoli and cheese sauce allows you to throw all this together in no time flat for a healthy meal that makes great leftovers, too. Honestly, I would roll just about anything up in chicken – but this one earns its name since these little chicken bombs are legit “the bomb.”

BROCCOLI AND CHEESE-STUFFED CHICKEN BOMBS (serves 2-3)

  • 1.5 lbs thin-sliced chicken breasts
  • Broccoli & cheese sauce (steamables)
  • 1 cup Panko bread crumbs
  • 1/3 C. shredded mozzarella cheese
  • Salt & pepper
  • 2 tbsp. EVOO
  • 1/2 C. water
  • Squeeze of lemon
  1. Preheat the oven to 450.
  2. Cook broccoli and cheese steamables according to package directions, set aside until it’s room temperature (so the heat from it doesn’t start to cook the chicken once you start assembling).
  3. Arrange your little assembly station: place the panko breadcrumbs in one bowl, mix the EVOO, water and squeeze of lemon in another bowl,
  4. Salt and pepper the chicken.
  5. Lay chicken on a flat surface, then top with the broccoli/cheese mixture and a sprinkle of the mozzarella. 
  6. Roll the chicken up in a little twirl of deliciousness, then dip in the EVOO/water/lemon mixture, then roll in the breadcrumbs. If you have olive oil spray, lightly give the chicken bomb a little spray. This will help them develop a golden color as they cook.
  7. Repeat with the rest of the chicken.
  8. Place the chicken in a lightly greased baking dish, then cook for approx. 30 minutes or until cooked through. Serve and enjoy.

 

 

 

Stuffed Peppers

Ok, so I hated these growing up. Then one day about a year ago, I decided to try them again. And they’re AMAZING. Making them with ground turkey and adding a secret spice to them kind of makes them taste – warmer, I think. Brendan added these to the top of his “favorites” list and he gets soooo super psyched whenever I tell him I’m going to make these for dinner. This all comes together really quickly, especially if you use quickie rice, looks so pretty and makes perfect leftovers, too. Enjoy.

STUFFED PEPPERS (makes 6 halves)

  • 3 red and/or orange bell peppers
  • 1 lb. ground turkey
  • 2 cloves garlic, minced
  • 1 tsp. EVOO
  • 2 tbsp. fresh chopped cilantro
  • 1/3 vidalia onion, chopped
  • 1 large tsp Garam masala (don’t skip this, it gives it a unique flavor we love)
  • 1 large tsp garlic powder
  • 1 tsp kosher salt
  • 8 oz. tomato sauce
  • 1 C chicken broth
  • Grated cheddar cheese
  • 1 scallion, thinly sliced
  • Uncle Ben’s quick-cook rice (I use the whole grain brown chicken-flavored rice) that cooks in 90 seconds
  1. Preheat oven to 400.
  2. Heat EVOO over medium heat in a large skillet. Add chopped onion, garlic and cilantro, sautee for 2-3 minutes.
  3. Add ground turkey, garlic powder, garam masala and salt, stir to combine. Cook, stirring occasionally, until the turkey is browned.
  4. Add 1/2 C. chicken broth and all the tomato sauce, turn the heat to low and simmer for five minutes.
  5. Meanwhile, cut the peppers lengthwise (I think this also makes the dish look so much better), scrape out the seeds, but keep stems on if possible for decoration.
  6. Heat up the rice according to package directions, then add to the turkey mix. Stir to combine.
  7. Place peppers in a baking dish, then carefully stuff with the turkey and rice mixture. 
  8. Top with shredded cheddar cheese.
  9. Add another 1/2 C. of the chicken broth to the baking dish, creating a little pool of liquid around the peppers (don’t splash this IN the peppers).
  10. Cover and bake at 400 for 45 minutes.
  11. Remove from oven, top with scallions and serve immediately.