Chicken Rollatini Stuffed with Zucchini and Mozarella

This recipe is AMAZING! I served it on a bed of rice with green beans. 


Ingredients: 

• 1 tsp olive oil
• 4 cloves garlic, chopped
• 1 1/2 cups (1 medium) zucchini, shredded
• 1/4 cup + 2 tbsp Romano cheese (or parmesan)
• 3 oz part skim shredded mozzarella
• salt and pepper to taste
• 8 thin chicken cutlets, 3 oz each
• 1/2 cup Italian seasoned breadcrumbs
• 1 lemon, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray 

Directions:

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, addmozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray. 

Bake 25 - 30 minutes. Serve immediately. 

Meg D's Cheesy Potatoes

2 lb bag of frozen hashbrowns - the square ones.
1 can cream of chicken soup
12 oz sour cream
3 cups shredded cheddar cheese
2 T minced onion
3/4 cup butter (1/2 for potatoes and 1/4 for topping)
4 cups frosted flakes

Melt butter in micro. In large bowl place all ingredients except 1/4 cup butter and cereal. Once mixed place in 9 x 13 pan. Place cereal in zip lock bag, seal and smash. Add butter and mix together with hands. Pour cereal over the potatoes.
Bake covered for 1-1.5 hours. Removing cover for last 15 min.

Veggie Pizza

Ingredients:

2- 8 ou packages reduced fat crescent rolls

2 - 8 ou packages cream cheese, softened

1 cup mayo

1 - 1 ou package dry ranch dressing mix

1 cup chopped broccoli

1 cup chopped tomatoes

1 cup chopped green pepper

1 cup chopped red pepper

1 cup chopped carrots

1 cup shredded cheddar cheese

Really, any combo of veggies you want...

Directions:

1. Preheat oven to 375 degrees

2. roll out crescent roll dough on 9 x 13 sheet - I used a cookie sheet. pinch together edges 

3. Bake for 12 minutes. When done allow to cool 15 min. 

4. combine cream cheese, mayo, ranch mix. Spread over cooled crust. sprinkle veggies and cheese over cream cheese layer. 

5. Chill one hour, slice and serve. 

Easy Beef Stew

Ingredients:
3/4 cup Fat Free Zesty Italian Dressing
2 lb beef stew meat - cut into chunks
6 slices cooked bacon
1/2 lb fresh mushrooms
1 large onion, chopped
6 carrots - cubed or sliced
1-1/2 lbs potatoes peeled and cut into chunks (about 3 potatoes - I actually put in 5)
1 can (14 oz) stewed tomatoes, undrained
1 (32 oz) fat free been broth

Combine dressing and meat in ziplock bag and refridgerate overnight.
Remove beef from marinade and discard marinade.
Add all ingredients to crock pot and cook 10 hours on low.