Stir-Fried Italian Green Beans - Simple Side Dish

We love our green beans but it can get boring steaming them all the time.  #nomoreboring now! It's great to find different ways of seasoning such a simple vegetable.

Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 (16 oz) pkg frozen whole green beans, thawed
1 Tbsp Garlic Garlic Seasoning
1 tsp Italian seasoning
1/4 c grated Parmesan cheese, optional

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium-high heat.

2.  Add green beans, Garlic Garlic Seasoning and Italian seasoning; salt and pepper as desired.  Stir-fry until vegetables are crisp-tender and heated through, about 6-8 minutes.

3.  Remove from heat and sprinkle with cheese, if desired.  Salt and pepper as desired.

Makes 6 Servings.

Crab-Stuffed Chicken Breasts - Fall/Winter Meal Kit

I really love these . . . we've had them a few times because I took the extra servings and froze them for later.  Mine weren't perfect but they were delicious.  We always leave off the extra salt due to our low-sodium diet.


Ingredients:

1 (8 oz) pkg cream cheese, softened
1 (8 oz) pkg flaked imitation crab, chopped
1 pkt Creamy Crab Cheese Ball Mix
1 Tbsp Garlic Garlic Seasoning, divided
1/2 c plain panko bread crumbs
1/2 c grated Parmesan cheese
3 Tbsp butter, melted
6 (6 oz) boneless skinless chicken breasts, pounded 1/4-inch thick
12 toothpicks

Instructions:

1.  Preheat oven to 400 degrees F.  In medium bowl, combine first 3 ingredients with 2 teaspoons Garlic Garlic Seasoning; salt and pepper as desired.  Mix until well combined.  Set aside.

2.  In a small bowl, combine bread crumbs, cheese, butter and remaining 1 teaspoon Garlic Garlic Seasoning; salt and pepper as desired.

3.  Salt and pepper chicken as desired.  Divide cheese mixture among chicken breasts, placing in center.  Roll up chicken and secure with toothpicks.  Place in a greased 13x9-inch baking dish, seam-side up.

4.  Sprinkle tops of chicken with bread crumb mixture.  Cover and bake 30 minutes.  Remove cover and continue baking 15-20 minutes or until internal temperature reaches 165 degreesF on an instant-read food thermometer.

Makes 6 servings.  Serve with Stir-Fried Italian Green Beans.

Make Ahead & Freeze:  Prepare through step 3.  Place bread crumb mixture in a quart freezer bag.  Wrap stuffed chicken individually in plastic wrap.  Place in a gallon freezer bag with bread crumb bag.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 400 degrees F and continue with step 4.

Steamed Broccoli with Garlic Butter - Simple Side Dish

We love our broccoli!  The recipe called for frozen but we prefer fresh.  You can do this with any vegetable.



Ingredients:

1/2 c butter softened
1 Tbsp Garlic Garlic Seasoning
2 (12 oz) pkgs frozen steamable broccoli florets

Instructions:

1.  In small bowl, combine butter and Garlic Garlic Seasoning.

2.  Prepare broccoli according to package microwave directions.

3.  Serve steamed broccoli topped with garlic butter.

Makes 6 servings.

Absolutely Almond Thumbprint Cookies - Holiday Cookie Workshop

YUMMY!  I made this using a GF pound cake mix that is currently no longer available from Tastefully Simple.  This was a fun cookie to make and they disappeared quickly from the cookie jar.  When I stored them, I placed a piece of wax paper between the layers to prevent the jam from sticking.  Worked great!

Ingredients:

Absolutely Almond Pound Cake Mix
1 stick softened butter (1/2 cup)
1 egg
1/2 c white chocolate chips
Rhubarb Strawberry Fruit Spread

Directions:

Combine first 4 ingredients in a large mixing bowl until a dough forms.  Roll into 1-inch balls.  Seal 6 cookies at a time in sealing wrap.  Place cookies in labeled 1 gallon freezer bag.


Baking Instructions:

Thaw frozen balls.  Preheat oven to 350 degrees.  Place cookies 2 inches apart on a greased baking sheet.  Bake 12-15 minutes or until lightly browned.  While cookies are still warm, press a thumbprint into each cookie.  Cool cookies completely.  Fill thumbprints with Rhubarb Strawberry Fruit Spread.  Makes approx 2 dozen cookies.

Chicken Penne Skillet

I love variety in my pastas.  This was very delicious.  Now, we did do some eliminations and substitutions.  My husband does not like bell peppers or celery.  I used Onion Onion instead of the regular chopped onion.  Almond milk instead of the regular milk; and cheddar cheese instead of the Monterey Jack.


Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 1/2 lbs boneless skinless chicken breasts, cubed
1 pablano pepper or green bell pepper, chopped, optional
1/2 c chopped celery
1/2 c chopped onion
1 tbsp Garlic Garlic Seasoning
1 c milk
1 pkt Bold Buffalo Blue Cheese Dip mix
10 ozs penne pasta, cooked
2 c shredded Monterey Jack cheese

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium-high heat.  Add next 5 ingredients; salt and pepper as desired.  Saute until chicken is no longer pink and cooked through, about 6-8 minutes.

2.  In small bowl, whisk milk and Bold Buffalo Blue Cheese Dip mix together.  Add to chicken in skillet with cooked pasta and cheese.


3.  Cook, stirring frequently, until cheese is melted and sauce is thickened, about 5 minutes.  Salt and pepper as desired.

Makes 6 servings.  Serve with Steamed Broccoli with Garlic Butter.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Toss cooked pasta with q teaspoon oil in a gallon freezer bag.  Place cheese in a quart freezer bag.  Place all bags and unopened Bold Buffalo Blue Cheese Dip mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.