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Stuffed Chicken Breast
Store Run 📝 Chicken Breast Unsalted Butter Cream Cheese Shredded Smoked Gouda Cheese Spinach (cooked and drained) Ranch Seasoning Worcestershire Sauce Garlic Cloves (grated) Thyme,Parsley TIPS: 1. I like to use a whole chicken and portion out the breast Plus I think it doesn’t dry out as quickly. (However, You absolutely can use this recipe with regular boneless/skinless breasts) 2. Cut pockets into the sides of the chicken breast deep enough to hold the filling without cutting all the way through 3. Add 1-2 pads of unsalted butter to each breast and a little chicken broth to the bottom of the dish before putting it in the oven. 4. Baked uncovered at 400 degrees for 45 mins or until fully cooked. Baste chicken with drippings half way through the cooking time
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Healthy 7-Layer Bean Dip with Greek Yogurt (Vegetarian) - Hannah Magee RD
In this healthy 7-layer bean dip, Greek yogurt replaces sour cream for a fresh and lightened-up take on this classic no-cook vegetarian dip! Ready in 20 minutes, the dip’s layers of refried beans, Greek yogurt, fresh guacamole, pico de Gallo, cheddar cheese, shredded romaine lettuce (and more!) are easy to assemble. Makes 8 – 10 servings, perfect for feeding a crowd!
