Week I Recipes

I dropped the ball. I promised I would post the recipes my connect group did our first week to the blog. Here they are. Late, but posted as promised. Both recipes were snatched off Pinterest, I claim no credit for the recipes.

To my Cooking Up Commitment ladies, we rocked these dishes.

Hasselback Chicken (2 Ways)

Spinach Ricotta Version

Ingredients:

2 Chicken Breasts

1 ½ Cups Fresh Spinach

1 Tsp Olive Oil

¼ Cup Ricotta Cheese

1/8 Cup White Cheddar Cheese, grated (Any cheese will work)

Paprika

Salt

Pepper

Directions:

• Preheat oven to 400 degrees


• In saute pan over medium heat, add oil and cook spinach 3-5 minutes – until slightly wilted


• Stir in ricotta and cook for an additional minute. Allow to cool.


• Cut slits into the chicken breasts, about 1 centimeter apart 75% through the chicken. (Just do not cut all the way through)


• Stuff spinach/ricotta mixture into cuts


• Season chicken with salt and pepper to taste. Sprinkle grated cheese generously on top. Sprinkle the paprika to add flavor and color.


• Bake 25 minutes, until cheese is melted and juices are clear.

Mozzarella, Tomato and Basil Version

Ingredients

2 chicken breasts

Sliced Mozzarella Cheese

Grape tomatoes; sliced in half

Basil Leaves

2 Tsp Italian Seasoning

2 Tsp Olive Oil

Salt

Pepper

 

Directions:

• Preheat oven to 400 degrees


• Cut slits into the chicken breasts, about 1 centimeter apart 75% through the chicken. (Just do not cut all the way through)


• Stuff each slit with mozzarella, basil and tomato


• Brush each breast with olive oil


• Season chicken with Italian seasoning, salt and pepper to taste.


• Bake 25 minutes, until cheese is melted and juices are clear

Mediterranean Quinoa Salad

 

Ingredients

1 Cup Quinoa

1 Cup Chicken Broth (or vegetable stock to keep is a vegetarian dish)

1 Cup Chopped Bell Pepper (Recommend Red, Yellow or Orange varieties)

1 pint Cherry or Grape Tomatoes (quartered)

1 Can Garbonzo Beans

1 English Cucumber; diced

1 Lemon

1 tsp Dried Oregano

2 Tbsp fresh mint

¼ cup Red Onion; finely chopped

½ Kalamata Olives; pitted and chopped

Sea salt

Ground Pepper

4 Tbsp Olive Oil (EVOO)

2 Tbsp Lemon Juice (fresh is best)

½ cup Feta Cheese

1 cup water

 

• Rinse and drain quinoa (twice) to remove coating. Place drained quinoa in medium saucepan with water and chicken broth. Bring to boil; reduce heat to low and cook, covered for 15-20 minutes. Turn off burner and let stand for 5 minutes.


• Transfer cooked quinoa to mixing bowl and let cool to room temperature


• Add tomatoes, bell pepper, cucumber, red onion, olives and garbonzo beans. Toss lightly.


• Wisk olive oil and lemon juice together to make dressing. Pour over salad and toss thoroughly to mix,


• Add crumbled feta cheese. (You can add before mixing in dressing; however, if you have people that do not like Feta…serve it on the side.)