Well, it's been quite some time since I posted anything here - so thought I'd start with what we had for dinner tonight! Had a great time today, the kids went swimming for about 4 hours and hung out with some friends! Came home and made a great dinner and the best part is the kids loved all of it! Looking forward to finding more great recipes for all the new and exciting veggies we'll be getting with our vegetable share this summer!

Herb Cheese-Stuffed Chicken Breasts

Makes 4 servings 

 

4 boneless skinless chicken breast halves

2 ounces feta cheese, crumbled (1/4 cup) (or substitute cheese of choice)

1/4 cup chopped fresh parsley

2 teaspoons chopped fresh oregano or 1/4 teaspoon dried oregano leaves

2 tablespoons olive or vegetable oil

2 (14 1/2-ounce) cans Italian style diced tomatoes, undrained

1/4 cup sliced ripe olives

4 teaspoons cornstarch 

 

1. Heat oven to 350°F. Using sharp knife, cut 3-inch slit in meaty side of each chicken

breast half to form pocket.

2. In small bowl, combine feta cheese, parsley, oregano and oil; mix well. Gently spoon

1/4 of mixture into each pocket. Place chicken in ungreased 13x9-inch (3-quart) baking

dish.

3. In medium bowl, combine tomatoes, olives and cornstarch; mix well. Pour over

chicken.

4. Bake at 350°F. for 35 to 40 minutes or until chicken is fork-tender and juices run clear. 

 

 

and made this to go with it!

Cauliflower Parmesan 

Makes 6 servings

Prep Time: 25 minutes - Yield: 6 (1/2-cup) servings

4 cups fresh cauliflower florets (1 medium head)

1 tablespoon olive oil

2 tablespoons all-purpose fl

our

1/2 cup skim milk

1/3 cup water

1/2 teaspoon chicken bouillon

1/4 cup grated Parmesan cheese

1/4 cup fresh bread crumbs

1/4 teaspoon paprika 

 

1. In medium nonstick saucepan, combine cauliflower and 1/4 cup water. Bring to a boil.

Reduce heat; cover and simmer 5 to 6 minutes or until cauliflower is crisp-tender. Drain;

spoon cauliflower into ungreased 1-quart ovenproof casserole. Set aside. 

 

2. In same saucepan, heat oil over medium heat until hot. With wire whisk, stir in flour;

cook and stir 1 minute. Add milk, 1/3 cup water and bouillon; blend well. Cook 3

minutes or until sauce boils and thickens, stirring constantly. Stir in cheese; cook and stir

until cheese is melted. Pour sauce over cauliflower. Sprinkle with bread crumbs and

paprika.

 

3. Broil 4 to 6 inches from heat for 2 minutes or until bread crumbs are golden brown.

 

We skipped the bread crumbs since the aren't always a big hit around here and just went for the sauce... kids both really like it!!