Bacon-wrapped Chicken

This is a recipe I got from one of my former roommates. I love this recipe and make it regularly.

Chicken breasts, flattened or butterflied
Cream cheese
Salt
Pepper
Chives
Bacon

Flatten chicken with a meat tenderizer. If desiring smaller pieces of chicken, fillet each chicken breast into two pieces and tenderize. Add a pat of cream cheese on one end of the piece of chicken. Salt and pepper the chicken. Add chives, as well. Roll up the chicken so that the cream cheese is in the middle of the piece of chicken. Wrap the chicken roll with a piece of bacon.

Bake at 400 degrees Fahrenheit for 35 - 40 minutes until juices run clear, then broil until the bacon is crispy.

Applesauce Curry Pork Chops

These are the applesauce curry pork chops my dad taught me how to make! It's one of the only ways I like applesauce.

1 Tbsp oil
2 - 3 pork chops
1/2 can applesauce
1/2 tsp yellow curry powder or to taste

Add oil to pan with lid. Brown pork chops at a medium high heat in pan, Cover pan with a teeny bit of water to steam with lid on for 10 - 15 minutes. Add 1/2 can applesauce and curry powder. Heat for an additional 15 minutes. Serve and enjoy!

Honey Mustard Chicken

This is the honey mustard chicken I like to make on occasion.

1 cup dijon mustard
1 cup honey
1 Tbsp olive oil
1 tsp lemon juice
2 - 3 large chicken breasts (or 4 - 6 small chicken breasts)
2 - 3 Tbsp butter or olive oil
1 package sliced mushrooms
1 yellow onion, sliced in large wedge strips
3 or 8 oz shredded cheddar cheese

If the chicken breasts are large, fillet each chicken breast into two pieces. Tenderize the chicken until it's slightly thinner.

With a mixer, mix the dijon mustard, honey, olive oil, and lemon juice until well blended. Separate half of the mixture into a jar for a sauce when serving. With the remainder, put chicken into bowl and marinade, covered in the refrigerator for a couple of hours or up to 24 hours.

Saute onions and mushrooms in olive oil or butter until tender. At the same time in a different frying pan with a lid, add oil and cook chicken on both sides until cooked through. When it is finished cooking, top with the mushrooms and onions and then top with the sprinkling of shredded cheese. Put lid on pan and cook an additional minute or two until cheese has melted. Serve with the reserved marinade.

Spinach Rose Alfredo Ravioli

This is the Ravioli recipe I have used for a while. It feels like a healthy meal because it's meatless and has an entire package of fresh spinach. Pay no attention to the cream!

2 Tbsp olive oil
2 or 3 jalapenos, seeded and diced
2 Tbsp minced garlic
2 14.5 oz cans diced tomatoes
Heavy cream
1 package frozen cheese ravioli
1 package baby spinach, roughly chopped
Mozzarella or parmesan cheese to top

In a deep frying pan with a lid, saute diced jalapeno in oil for a couple of minutes and then add minced garlic. After a minute, add diced tomatoes and bring to simmer. Add cream until desired rose color and bring back to simmer. Add pasta and cook with lid on until slightly tender. Add package of spinach and cook until wilted with lid on. Top with cheese and warm until it's melted. Serve and enjoy!

Lasagne

This is a pretty basic recipe for lasagne and is the one our mom used to make when we were children.

2 Tbsp veg oil

2 cloves garlic, crushed

1 lb hamburger, crumbled

8 oz can tomato sauce

2 1/2 c canned tomatoes

1 1/2 tsp salt

1/4 tsp pepper

1/2 tsp oregano

8 oz lasagne noodles

8 oz sliced mozarella (if our mom didn't have any, sometimes she'd use monterrey jack)

12 oz ricotta (or cottage cheese)

1/2 c grated parmesan

Saute burger and garlic in oil. Add tomato sauce, canned tomatoes, salt, pepper, and oregano and simmer for 20 minutes. While simmering, cook noodles for 15 minutes and drain. In a casserole dish, layer noodles, cheese, tomato/meat mixture, and parmesan, finally ending with the sauce & parmesan.

Bake uncovered at 375 degrees for 20 minutes.