The temps are still kind of cool here in Delaware but at least the sun is out longer making you want to linger outdoors longer. So in keeping with the theme of spending less time in the kitchen this Spring, I made another quick chick, easy breezy, in-and- out of the kitchen in a jiffy recipe using only 3 ingredients!
2 – Chicken Breasts flattened with a mallet
1 – 16 oz package of frozen spinach
1 – cup shredded Parmesan and Romano Cheese
Seasoning of choice – I used Sylvia’s Secret Seasoning
Preheat oven to 350 degrees and line a baking dish with Parchment paper or coat with a Cooking Spray.
Tear off two pieces of wax paper and place them onto a cutting board then put one of the chicken breasts on top. Cover with 2 more pieces of wax paper and use the flat end of a mallet to beat the chicken breast until flatten but not too thin – this is good for relieving some stress as well!
Be careful to ensure the chicken is always covered with the wax paper, reposition it when it starts to tear.
Allow the spinach to thaw before mixing it with the Parmesan and Romano cheese. After you have flattened the second breast, add a few spoonful’s of the spinach and cheese mixture, fold the breasts in half, sprinkle with seasoning and secure with toothpicks.
Place the chicken breasts in the preheated oven for approximately 35 minutes or until the chicken is no longer pink and has an internal temp of 165.
I put the remaining spinach and cheese mixture in a sauce pan and added a few teaspoons of Apple Cider Vinegar, Olive Oil and minced garlic and cooked on low for 10 minutes.
Remove chicken breasts from the oven, allow them to sit for 5 minutes then serve with rice or couscous and enjoy!
See wasn’t that a quick chick, easy breezy, in-and- out of the kitchen in a jiffy recipe?
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!
Hello Friends and Happy Fri-Yay!
Today there is a twist to the Friday Foodie Feature which I think you will like. It’s a party – that’s right a P * A * R * T * Y and you are cordially invited to attend the first Weekend Wind-Down Party!
You can link up now or wait until this evening when you get home from work. The party is casual so you can kick off your shoes, turn on the Crock Pot, relax and then share… share… share!
The house rules are simple, you can link any post and it will be featured on 8 different blogs. We will each choose several features from the link up each week to highlight the following week! We will also be pinning features to Pinterest as well as social media shout-outs! So link up, visit others and have fun!
This Simple Home @
Snippets of Inspiration @
A Ranch Mom @
Mendez Manor @
A Living Sacrifice @
Mustard Seed Mommy @
Moms Who Save @
If you are joining the party, please copy this button and add it to your blog.
Now let the party begin with today’s Friday Foodie Feature
Slow Cooked Spinach Ziti
I had been thinking about making this dish for quite sometime and hubby kept asking if I wanted him to make it (baked) in the oven. I said, “nope, I want to slow cook it.” He didn’t think the uncooked noodles wouldn’t get done in the Crock Pot but they did and he loved it.
1 1/2 lbs of ground turkey/chicken/beef
2 jars of Spaghetti Sauce
medium onion – diced
2 cloves of garlic – diced
1 package of frozen spinach
1 package of Mozzarella and Shredded Parmesan Cheese
Brown the ground turkey and dice the onions and garlic. Remember to turn on stove’s blower while cutting onions for no tears.
Add the two jars of spaghetti sauce, diced onions and garlic then stir to mix ingredients thoroughly.
Spray the Crock Pot with cooking spray for easier clean up.
Cover the bottom of the Crock Pot with the meat sauce, then begin layering the pasta, spinach, and Ricotta cheese, repeating until you’ve reached the top of the Crock Pot but you can use less if you want.
Add a few dollops of Ricotta Cheese
Sprinkle with Mozzarella Cheese
Sprinkle the final layer with Parmesan Cheese, cover and cook on high 4-5 hours or low 8-10 hours, or until pasta noodles are soft.
Stir to thoroughly mix all ingredients and to ensure noodles are soft. Sprinkle with more Parmesan Cheese, cover and let sit for an additional 5 mins before serving.
We definitely had more than enough for two meals, I even froze half to be used next month.
Invite your family and friends to the first
Weekend Wind-Down Party!