Chicken Stuffed with Pesto, Served with Lemon Risotto!

Ingredients

• 8-10 basil leaves
• 1/4 cup fresh parsley leaves
• 1 round of Boursin garlic and herb soft cheese
• 2 garlic cloves, diced
• 1/2 cup Parmigiano-Reggiano cheese
• Salt and pepper
• 4 pieces of boneless skinless chicken breasts
• 12 slices of vine ripe tomato
• Tuscan EVOO
• 3 lemons, juiced
• 1 cup risotto
• 5 cups beef broth
• 10 ounces mushrooms, chopped
• 1 onion, chopped
• 2 tbsp butter
• 1/2 cup Parmesan cheese

What to do

1. Preheat the oven to 450. 
2. In a food processor, combine basil, parsley, Boursin cheese, 1/4 cup Parmigiano, salt and pepper, the juice of 2 lemons, garlic cloves, and 2 tbsp EVOO. Blend together and set aside.
3. Butterfly each piece of chicken. Open the two halves as if you were opening a book. Pound the split breasts with a meat mallet until about 1/4 inch thickness. Season both sides with salt and pepper. Then divide the herb cheese mixture among the 4 pieces of chicken. Fold the chickn in half to enclose the cheese mixture. 
4. Transfer the chicken to a nonstick rimmed backing sheet. Top each piece of chicken with 2-3 slices of tomato. Drizzle the stuffed breasts with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano.
5. Bake the chicken until cooked through, about 20 minutes.
6. While the chicken is cooking, in a medium sauce pan, heat your butter on medium heat. Add your onion, mushrooms, and risotto and brown (about 5 minutes). 
7. Add 1 cup of beef broth at a time, stirring occasionally until absorbed. Continue to add more beef broth until the risotto doesn't soak any more in. 4-5 cups usually.
8. Stir in the juice of 1 lemon and a 1/4 cup of Parmesan cheese. Remove from heat and stir together. Set aside. 
9. Serve it all on a plate.

Enjoy!

Heavenly Vegetarian Lasagna

Ingredients

• Lasagna noodles
• Spaghetti sauce (one jar)
• 2 zucchini, chopped
• 12 ounces mushrooms, chopped
• 2 carrots, shredded
• 10 ounces broccoli
• 12 ounces spinach, chopped
• 1 onion, chopped
• 4 garlic cloves, diced
• 2 eggs, beaten
• 2 cups cream-style cottage cheese
• 1 15 ounce carton ricotta cheese
• 2 tsp dried Italian seasoning
• EVOO
• 3/4 cup shredded Parmesan cheese
• 1 8 oz package shredded mozzarella cheese

What to do

1. Cook noodles according to package directions. Drain and set aside.
2. In a bowl, combine eggs, cottage cheese, ricotta cheese, and italian seasoning. Set aside.
3.  In a large skillet, cook mushrooms, onion, zucchini, and garlic until tender. Stir in the spaghetti sauce, carrots, spinach, broccoli, and 1/4 cup Parmesan cheese. Cook through and set aside.
4. In a rectangle 3 quart pan, place a layer of noodles (cut to size) in the bottom of the dish. Spread one-third of the cottage cheese mixture, followed by a third of the spaghetti sauce mixture, followed by a third of the mozzarella cheese. Repeat layers twice. Sprinkle with remaining 1/2 cup Parmesan cheese. 
5. Bake uncovered at 350 for 15 minutes or until heated through. Let stand for 10 minutes. 

Enjoy!

Ravioli Tomato Soup!

Ingredients:

• 1 pound cheese stuffed ravioli, fresh
• 2 pints of cherry tomatoes
• 3 tbsp EVOO (I used Tuscan infused EVOO)
• Salt and pepper
• 2 garlic cloves, diced
• 10 ounces mushrooms, diced
• 1 quart low sodium chicken stock
• 2 cups water
• 2 scallions, chopped
• 1 cup fresh basil leaves
• Parmesan cheese, shredded (for topping)

What to do:

1.  In a large pot, heat EVOO to medium high. Add you cherry tomatoes, garlic, and salt and pepper. Put top back on and heat through on medium heat for about 7-8 minutes. Burst the remaining tomatos using a wooden spoon, add the mushrooms, and mix. 
2. Add the chicken stock, water, and scallions. Bring to a boil, add the ravioli and cook until done (about 4-5 minutes). Stir in your basil leaves. 
3. Serve in a shallow bowl and add parmesan cheese to top.

Enjoy!

Autumn Chili in Butternut Squash!

I don't know about you guys but it feels like fall is here! So here is a great recipe for you to kick this season off!

Ingredients:

• 2 medium butternut squash, halved and seeds scooped out (make a little extra room as this will serve as your chili bowl)
• 1 can black beans, drained (14 oz)
• 1 can corn, drained (10 oz) or fresh corn (4 cobs)
• 2 garlic cloves, diced
• 1 medium onion, chopped
• 1 medium red pepper, chopped
• 2 zucchini, chopped
• 1 pound cremini or Bella mushrooms, stemmed and chopped
• 5 tbsp EVOO
• Salt and pepper to taste
• 3 tbsp tomato paste
• 1 Dos Equis beer
• 2 ancho chili peppers, stemmed and seeded
• 2 cups vegetable stock (I used progressive low sodium Tuscan veggie stock)
• 1 tsp marjoram
• 2 tbsp smoked paprika
• 3 tbsp chili powder
• 2 tbsp honey
• 2 cups cheddar cheese, grated

What to do:

1. Preheat oven to 425. Put your butternut squash (halved) on a baking pan, using 2 tbsp of EVOO cover them and season with salt and pepper. Cook face down for 30 minutes and face up for 15 minutes until slightly browned and soft. Set aside.
2.  In a small sauce pan, heat your vegetable stock with you ancho chili's in it to allow for steeping. I did this for about 25 minutes. Then remove and let cool slightly. Then blend the vegetable stock and ancho chili pepper mix in your food processor and set aside.
3. Meanwhile, in a large pot, using 3 tbsp EVOO, start cooking your mushrooms for about 5 minutes. Then add all your veggies: onion, red pepper, garlic, and zucchini. Cook for about 8-10 minutes.
4. Now add in your corn, beans, tomato paste, and spices (marjoram, paprika, and chili powder). Cook for 1-2 minutes.
5. Add your beer, vegetable stock and ancho chili pepper mix, and honey. Bring to a boil for about 5 minutes and then simmer for 10 minutes or until your squash are ready.
6. After removing your squash from the oven, put the oven on broil. Meanwhile, fill your squash with chili in the cups where you de-seeded them. Top these with your 2 cups of cheddar cheese. If you have left over chili, keep it because you may want to add more as you eat the butternut squash itself. 

Enjoy!!