Stuffed Chicken Parmesan

10 ounce package frozen spinach
½ cup ricotta cheese
¼ cup Alfredo sauce
Lemon
Pinch of nutmeg
prosciutto
swiss cheese

Preheat oven to 425 degrees F. Squeeze the excess liquid from one 10 ounce package thawed frozen spinach. Combine with ½ cup ricotta cheese, a generous ¼ cup Alfredo sauce, a squeeze of lemon, pinch of nutmeg, kosher salt, and freshly ground pepper. Place 2 skinless, boneless chicken breast halves between 2 pieces of plastic wrap. Whack with the back of a wooden spoon until the surface area doubles. Place in a baking dish. Season with kosher salt and freshly ground pepper. Slather some additional Alfredo sauce over each breast followed by prosciutto, the spinach mixture, and Swiss cheese. Top with seasoned bread crumbs if you have them on hand. Bake for about 15 minutes.

Serves 2 From “Bride & Groom Cookbook”

**super easy, and a lot of food! We have yet to have Swiss cheese on hand so we have been using shredded mozzarella.

roasted garlic and tomato pasta

This recipe is so easy and so fresh! Sometimes I use spinach instead of the basil and arugula. This makes a ton, so you can cut the recipe in half or be prepared for leftovers!

1 pound penne pasta
2 pints grape tomatoes
8-10 cloves garlic (cracked but left in skins)
4 tbs or so of e.v. olive oil
2-3 cups of basil & arugula, torn or chopped
a few handfuls of grated Parmesan


preheat oven to 450 and bring a salted pot of water to a boil.

Place the tomatoes and garlic on a baking sheet and coat with olive oil, salt and pepper.
Roast for 20 minutes, or until the tomatoes begin to wrinkle and brown.

While the tomatoes and garlic are roasting, add pasta to boiling water and cook until almost done. The pasta will continue to cook in the pasta sauce, so you don't want it to get mushy.
Save 1.5 cups of starchy pasta water before draining.

Remove garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into the starchy pasta water. Add the tomatoes to the bowl and mash with a potato masher until the tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.

Enjoy!

homeade granola

4 cups of old fashion oats
1 cup of sweetened shredded coconut (or however much you would like, i don't like it so i add only a little)
1 cup of slivered almonds
3/4 cup of veg. oil
1/2 cup honey
1 cup cashews (can substitute for other nuts)

preheat oven to 350. in a large bowl add oats, coconut, and almonds. in small bowl mix well the honey and oil. add oil mixture to oat mix, stir (works best with wooden spoon) until oats are coated well.
pour mixture into a 13x8x1 baking sheet pan. (ive cooked this in many different size pans, you just need to watch it more closely if you use another pan)
stir occasionally. until nice and golden brown. (around 45 min)

allow time to cool and add dried fruits and cashews to your liking.

this is a wonderful dish. tammy used to make it out at camp.
ENJOY!