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My sons are now back in college; Malik is a sophomore down at Bowie State University and Tayair is in his 2nd year of the CLSC program at the University of Delaware, so most nights it’s just “dinner for 2” for hubby and I.
Since his retirement he often likes to prepare dinner so that when I get home which is usually after 7:00 p.m. everything is on the table and ready to eat. Summer is winding down and the days will be getting shorter so he has been checking out the frozen food aisles for new products to stock up on for when the weather gets cooler.
Last week while shopping at Safeway in Glasgow he found Barber Foods new and improved Breaded Stuffed Chicken Breasts which comes in three varieties, Broccoli Cheese, Chicken Kiev, as well as Cordon Bleu, however, since the Cordon Bleu contains ham and we don’t eat pork, it wasn’t an option for him to purchase.
However, the other two Barber Foods products are an excellent choice for a mid-week meal especially when served with Fingerling potatoes and a side salad made with spinach, fresh garden tomatoes and sweet peppers.
Oh, and by the way, this new style recipe of the Breaded Stuffed Chicken Breasts has a much better taste than the previous versions.
Each stuffed chicken breast is a perfectly sized portion and there are 2 individually wrapped entrées in each package therefore, there’s no waste or leftovers to get lost in the back of the refrigerator. Barber Foods Breaded Stuffed Chicken Breasts are made with rib meat and the Broccoli and Cheese variety is filled with broccoli florets and a creamy blend of Swiss and American cheese. The rib meat is raw so it must be thoroughly cooked in an oven, never microwaved until it reaches an internal tempeture of at least 165 degrees which takes about 33 minutes.
Bake Barber foods until internal temp is 165 degrees
Each breaded stuffed chicken breast must be thoroughly baked and cooled for approximately 2 minutes before serving which means hubby can have a fully cooked meal on the table in under an hour, perfectly timed for me getting home. It probably takes him longer to decide which variety to cook than it does to actually cook it!
Barber Foods Breaded Stuffed Chicken can be found in the frozen food section at Safeway and last week they were on sale, oh and if you sign up at www.barberfoods.com, you can get an additional $1.00 off coupon for even more savings.
What side dish would you prepare with a Barber Foods Stuffed Chicken Breast?
Hello friends and welcome to Superfoods Friday
I’ve read other bloggers tout the greatness of the Spaghetti Squash and I knew it was a great Superfood, however, it was only recently that I discovered it’s actual goodness, and I loved it!
- Spaghetti squash is low in calories, with only about 42 calories per serving (about a cup), this vegetable is a great swap for higher calorie ingredients.
- Spaghetti squash is gluten free and because of its texture, it makes a great swap for actual spaghetti.
- Spaghetti squash is a good source of fiber.
- Spaghetti squash has a variety of other vitamins and minerals like potassium, vitamin C, beta carotene, and a number of others to support your overall health.
- This winter squash also promotes blood sugar control, and has a cholesterol lowering effect that protects us from various forms of cancer.
I picked up a yellow Spaghetti Squash at Food Lion along with a can of Roasted Garlic and Onion Pasta Sauce. Since I had never prepared Spaghetti Squash I had to read several online recipes.
After cutting the squash in half, I removed the seeds but kept them on the baking sheet. Sprinkled each side with a little Extra Virgin Olive Oil and basil then placed each half upside down on the baking sheet. Put into the preheated oven at 350 degrees for 45 minutes.
Note: it is very hard to cut, so poke a few holes in it first then microwave for 15 minutes to soften it up.
The roasted seeds are also awesome!
While the Spaghetti Squash baked in the oven, I heated up the pasta sauce adding a little more sprinkles of basil and garlic salt. After I removed the squash from the oven, allowing it to cool for 20 minutes then used a fork to scrape out the strands and placed into a bowl.
Poured the warmed sauce over top and stirred lightly for a delicious and healthy meal.
When I posted a pic on Instagram and Facebook, a few people gave me some other suggestions which I will try the next time. What about you, do you have any ideas for add-ins or maybe other ways in which to cook this Superfood Spaghetti Squash?
Stay Blessed ~ No Stress in 2014!
Hello Friends and Happy Fri-Yay!
I don’t know about you but I am still dragging from last week’s change to Daylight Saving Time, I need a nap! This week’s feature is another non-Crock Pot dish, but that doesn’t mean I’ve abandoned them, as a matter of fact one of them is home cooking dinner right now.
and the recipe is on the back of the jar.
- 4 boneless chicken breast – I used 2 packs of tenderloins
- 1 jar Ragu Cheese Creations Creamy Mozzarella Sauce, divided
- 1 cup Italian seasoned dry bread crumps
- 1 medium tomato, seeded and chopped
- 1 Tbsp. basil leaves / Italian seasoning
Pour 1/2 cup of Mozzarella sauce into a bowl ~ coat chicken with sauce and then with dry bread crumbs.
Place coated chicken into 13×9 baking pan, spray with cooking spray for easier cleanup. Bake in preheated oven 450 degrees for approximately 15 minutes.
Spoon remaining sauce around chicken in the pan, bake another 5 minutes or until chicken is thoroughly done.
I cooked a package of Knorr Pasta Sides for chicken which complimented this dish perfectly as would a side of mac n cheese!
This was another family meal that my men loved and no leftovers!
Top cooked chicken with tomatoes and Italian seasoning for an easy breezy mid-week meal.
Stay Blessed – No Stress in 2014!
*Don’t forget to come back at 6:00 pm for this week’s #WWDParty where I’m sure there will be some great St. Patrick’s Day recipes and crafts!
Hello Friends and Happy Fri-Yay!
Today’s Foodie Feature is not a Slow Cooked meal, but a tasty
Turkey Lasagna made with JennieO Ground Turkey.
- 1 package Jennie-O Lean Ground Turkey
- 1 Jar of spaghetti sauce, divided
- 1 can (8 oz) tomato sauce
- 1 cup total of chopped peppers, carrots and onions
- 1/4 teaspoon dried Italian Seasoning
- 1/2 teaspoon crushed red peppers
- 1 container of Ricotta Cheese (15 oz)
- 1 package frozen spinach, thawed and squeezed dry
- 3 cups Italian blend shredded cheese
- 1 egg, lightly beaten
- 12 lasagna noodles, cook and drained
- 1 tsp minced garlic (optional)
Preheat oven to 350 ~ and spray baking pan with non-stick cooking spray and set aside.
Cook turkey until well done then pour in 1/2 jar of spaghetti sauce, tomato sauce, add peppers, carrots, onions, Italian seasoning and red pepper flakes. Simmer for 5 minutes.
Cook lasagna noodles according to package directions and lay flat onto wax paper.
Mix ricotta cheese, spinach, 2 cups of shredded cheese and egg. Place 6 noodles in pan, and spread mixture on top of each noodle, then add ground turkey mixture.
Cover with remaining noodles and spaghetti sauce then top with Parmesan or additional shredded cheese.
Cover with foil and bake for 30 minutes. Remove foil and then bake an additional 15 minutes or until sauce is bubbly.
I served with Garlic Texas Toast and a Marinated Roasted Red Pepper for a tasty Friday night meal for my men.
Here’s a coupon to help you save on your next purchase of JennieO Ground Turkey.
Stay Blessed – No Stress in 2014!