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.

Honey Sesame Pork Tenderloin

This was the first time I had ever made a tenderloin, and I was super pleased with it. I didn’t plan ahead so we had potatoes and veggies with it. Next time I will try to come up with some Asian sides!

½ cup soy sauce
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 table spoon sesame oil
1 to 1 ½ pounds pork tenderloin

¼ cup honey
2 tablespoons dark brown sugar, firmly packed
¼ cup sesame seeds

Combine soy sauce, garlic, ginger, and sesame oil in large plastic bag. Add tenderloin. Marinate at least 2 hours in refrigerator.
Preheat oven to 375 degrees. Combine honey and brown sugar in a shallow bowl. Remove tenderloin from marinade and pat dry with a paper towel. Roll tenderloin in honey mixture then roll in sesame seeds. Roast in a shallow pan 20 to 30 minutes, or until meat registers 160 degrees on a meat thermometer. Serve immediately.

SERVES 4 TO 6
From “Stop and Smell the Rosemary”