4 air chilled (if possible) chicken breasts thinly sliced -you can also slice yourself if you prefer
2 cups frozen spinach
1/4 cup greek yogurt or sour cream
1 oz (or 1/4 cup) goat cheese
1/4 cup mozzarella cheese
2-4 tablespoons grated parmesan cheese
1-2 tablespoons olive oil for seasoning
salt and pepper to taste
Start by preheating the oven to 400 degrees F and greasing a sheet pan with nonstick spray or laying some foil or parchment paper.
Place your chicken on the sheet pan, and pat your chicken breasts dry (if not air chilled). Create the slit on the side of the chicken breast opening it up for the filling. Season your chicken with salt and pepper inside and out. You can also drizzle the inside with a little bit of olive oil for extra flavor. Set the chicken aside and start working on the filling.
In a medium bowl, combine the frozen spinach (no need to drain or anything), the yogurt, cheeses, and sprinkle a little bit of salt and pepper.
Fill the inside of each chicken breast with the creamy spinach filling. Close each chicken breast with either toothpicks or roll and place slit side down on baking sheet (I actually didn’t have toothpicks). If you have extra chicken filling you can just spread the rest on top of the stuffed chicken rolls.
Drizzle with olive oil and season the top with salt and pepper if desired.
Bake for 35-38 minutes or until internal temperature reaches 165 degrees F with a meat thermometer.
*These store well in the fridge 5 days or cooked in the freezer for a couple months*
*To reheat simply preheat oven to 350 and bake until warmed through or reheat in the microwave for a minute*
In a stockpot or dutch oven pan drizzle some olive oil, garlic, and cook the turkey until cooked through. Add in the sauces, dried herbs, water, worcestershire sauce, salt and pepper to taste. Cover and cook on medium/low for about 20 minutes until the sauces thicken up nicely.
Meanwhile cook your lasagna noodles if you haven’t already (or if you don’t have the pre cooked noodles). They should boil/ cook according to the instructions. I personally like mine cooked a little past al dente.
Add in 1/4 cup of milk to the turkey sauce and 2 tablespoons of the parmesan cheese to the sauce. Cover and let it cook another 5-10 minutes then turn off the heat.
Now it’s time to assemble on a large casserole dish- Start with that turkey marinara sauce at the bottom just enough to coat the bottom of the dish, lay 4 of the lasagna noodles on top (you may have to cut some to make fit), layer with more turkey marinara, white cream bechamel sauce, then some of the mozzarella, some of the parmesan cheese, then another layer of noodles and repeat until you’ve reached the third layer.
The final topping is the remaining turkey marinara, mozzarella, then parmesan cheese.
Bake in the oven for 25-30 minutes until cheese is melted and everything is cooked through. I love to broil the last 5 minutes or so. The cheese gets super gooey and delicious!
*You can prep ahead- simply cover the casserole dish tightly with plastic wrap and aluminum foil and then bake in the oven prior.
Nom noms! These are exactly that….delicious. You can’t go wrong with a crispy flavourful fritter topped with creamy sour cream.
These are packed with flavor and have a ton of yummy veggies. That’s a win win over here! Feel free to use any kind of veggie here. Sweet potato or russets would also be divine. It is such an easy recipe you can whip up in no time. It makes the perfect snack or appetizer any time of day.
Cinco de Mayo is just around the corner! I have a delicious/ easy recipe that you and your family will love all without the bazillion calories of the delicious traditional recipe you grew up with ;). I absolutely love the flavor of these enchiladas- I am an enchilada lover and these remind me of the traditional ones (healthy doesn’t have to lack on flavor). You won’t believe how easy these are! They are packed with protein, healthy carbs and fats.
If you don’t have flour tortillas, I highly recommend trying my Oat Tortilla recipe! You won’t believe how easy these are to make…only ONE ingredient, healthy and they work beautifully with this recipe!
These also pair beautifully with a side of refried beans, cauliflower rice, or simply on a bed of greens if you want to keep it light and fresh. Top it off with cilantro, pico, guacamole, and greek yogurt or sour cream for even more deliciousness!
1 Cup Shredded Cheese of Choice (Mexican Blend, Cotija, or Jack Cheese)
Cilantro for Garnish
Preheat the oven to 450 degrees F.
Start cooking the vegetables in a little bit of olive oil until they are nice and the onions are translucent. Transfer the cooked veggie mixture into a medium sized bowl and set aside.
Meanwhile, cook the chicken breast until it’s no longer pink and the juices are running clear. The internal temperature should be 165 degrees F. Once the chicken is done, you can shred it using two forks, or simply dice the chicken (careful because it will be hot), and then transfer it back to the pan. You can now mix the the cooked vegetables, 1/4 cup of the enchilada sauce, salt and pepper with the chicken. Transfer the chicken and vegetable mixture back to the medium bowl and set aside while you assemble the enchiladas.
In a separate bowl, add the 1 cup of enchilada sauce. Dip up to two tortillas in the sauce and place it at the bottom of your baking dish.
Add the chicken and vegetable mix, then 1/2 cup of the shredded cheese evenly distributed on top.
Top it off with another two tortillas that are dipped in the enchilada sauce, and top it off with the remaining sauce, and shredded cheese.
Bake it for 8-10 minutes until the cheese is nicely melted.
*You can substitute or leave the chicken out completely if you prefer to make it vegetarian and add more veggies to your liking.
*You can also broil the enchiladas the very last 2 minutes if you want the to char the cheese a little bit.
*For a little extra flavor, you can also cook the tortillas with a little cooking spray in the pan or butter before dipping it into the enchilada sauce… 😉
*You can store these in an air tight container in the refrigerator for up to one week, or in an airtight plastic bag in the freezer for up to two weeks.
These jalapeno poppers are charred before baking, and packed with flavor in every bite! They are the perfect appetizer or side dish. They are baked, not fried (they taste amazing). I personally don’t like the mess or smell of deep frying, and I love that these are easy to make and don’t take much time at all. You can even prepare these overnight, cover with plastic wrap, and bake when ready! They are perfect dripped in ranch or on their own, and we love to pair this recipe with leftover pizza. I hope you make these and enjoy!
Char the jalapeno peppers- turn a gas burner on high. Char the peppers on burner grate, turning with tongs.
Let them soften- wrap the peppers tightly with foil for about 5-10 minutes or transfer the charred peppers into a heavy duty sealed plastic bag and let them sweat.
Meanwhile in a small bowl mix the cheeses, salsa, and season with salt and pepper and set aside.
On a separate small bowl mix the bread crumbs and melted butter and set aside.
Remove the charred skin- Gently rub the chiles with paper towels to remove as much skin as possible. It’s okay if a few flecks remain-they’ll add flavor, so don’t rinse them off.
Slice the top off of the jalapenos with a paring knife, then slice them in half and remove all of the seeds with a spoon. Rinse them off if you have to and pat them dry with a paper towel.
Stuff each half of jalapeno with the cream cheese mixture, and top with the bread crumb mixture then place it on your baking sheet. Repeat until all jalapeno halves are stuffed and sprinkled with bread crumb mix.
Bake at 450 for 8 minutes or until the tops are nice and golden/ bubbly. Serve with a side of ranch, or your favorite sauce!
This is a favorite around the Huth house! My husband raves about this pizza, and he’s very particular about his pizza ;). I know you’ll love this recipe, and it’s very versatile., and easy to make. You can use any kind of grilled or shredded meat here! You can even skip the meat and make it vegetarian by substituting black beans, and roasted corn -yum! Tweak this recipe and make it your own, or make it just as it is because honestly…it’s amazing!
1/2 Lb Grilled Pork Tenderloin cut into slices (Can also use shredded chicken, steak, or any other meat!)
2/3 Cup Shredded Mozzarella Cheese or Fresh Mozzarella Slices
2/3 Cup Pepper Jack Cheese or Smoked Gouda cheese
3 Strips Cooked Bacon Pieces
1/4 Cup Onion Slices
1 Small Can of Sliced Black Olives (optional)
Pickled Jalapeno Slices
Diced Fresh Cilantro
Preheat the oven to 500 Degrees F and place your pizza pan ( I use a rectangle cookie sheet) in the oven (this allows the pan to get nice and hot for the ultimate crust!)
Flour and sprinkle corn meal on your surface- I use a silicone baking mat or parchment paper.
Roll out the pizza dough, and sprinkle the top with the crushed garlic and drizzle it with the tablespoon of olive oil and massage all over the pizza.
Pour the BBQ sauce over the pizza and with a spoon spread it around in a circular motion until the pizza is covered in the sauce.
Next, top the pizza with the cheese, pork, bacon, onion slices, black olives, jalapeno slices (as many as you can handle), and cilantro. You can drizzle the bacon fat on top at the end, or some olive oil, or extra BBQ sauce.
Carefully open the oven ( it will be very hot so use oven mitts).
Pull out the oven rack with the pizza pan and place the pizza on top (yes, the silicone mat or parchment paper will be under the pizza itself and on top of the pan while baking).
Bake the pizza for about 8-10 minutes depending on the thickness of the crust.
Carefully transfer the pizza onto a cutting board and slice it with a pizza cutter and enjoy!