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Bacon Wrapped Asparagus

 Happy Monday my loves!
 Anybody in the mood for a yummy veggie recipe? I fell in love with asparagus quite a while ago, but I've been desperately trying to figure out a way to help the kids fall head over heels with it as well.  I'm pretty sure I've finally got it! The secret weapon...bacon.  Because no one, not even kids, can resist anything wrapped in bacon. Add to that some grated cheese, garlic, and Italian bread crumbs and this veggie is practically irresistible.

You need about a pound of asparagus trimmed at the end and 6 or 7 slices of bacon that's cut in half the long way (so you have about 14 long slim bacon strips).

Combine your bread crumbs, cheese, salt, pepper and garlic in a small bowl. Place your asparagus into a large Ziploc bag and drizzle a couple tablespoons of olive oil on top.  Seal the bag and shake it to coat.
Open the bag and empty your bread crumb mixture into it. Again seal and shake the bag really good ensuring you coat all the asparagus.
 Remove a few (about 3) pieces of asparagus and wrap in a slice of bacon, then place on a baking sheet. Continue this process until all asparagus is wrapped. Place baking sheet in oven on 400F for about 20mins.
 Mommy tested, kid approved! Now if I can just find a way to wrap homework in this stuff...

Here's What You'll Need:
1lb. Asparagus, trimmed
7 slices of bacon, cut in half the long way
2tbsp olive oil
3tbsp Italian bread crumbs
3tbsp grated parmesan
1/2 tsp Kosher salt
1/4 tsp black pepper
1 tsp garlic powder

Here's What You Do:
1. Preheat oven to 400F.
2. Combine bread crumbs and all seasonings in a small bowl.
3. Place asparagus in a Ziploc bag and drizzle the olive oil over the asparagus.
4. Close bag and shake to coat asparagus in oil.
5. Open bag and add bread crumb mixture.
6. Close bag and shake to coat asparagus.
7. Take 3 asparagus pieces and wrap with one slice of bacon, placing it on a baking sheet.
8. Continue step 7 until all asparagus is wrapped and on sheet.
9. Place baking sheet in oven for 20mins or until bacon is done.

Spinach, Tomato, & Mozzarella Chicken Breast

If you've been coming here awhile, I'm sure you've already honed in on my love affair with spinach and cheese. I just can't help myself. And since were talking about love affairs, I mind as well admit to the one I have with tomatoes also. I swear, I must have Italian in me (which totally reminds me I haven't shared with you what I asked for, for my birthday). I'll update you on that really soon.

Now, on to these breasts.

I used fresh spinach, fresh tomatoes, and mozzarella cheese (in the form of cheese sticks). Hey, like I said I'm addicted to cheese and yes I eat cheese sticks on a regular basis, so I literally ALWAYS have them on hand, even if I don't have cheese in any other form.

The chicken was rinsed and pat dry. Then four slits were made in each breast.  Two spinach leaves were neatly tucked into the slits and the artisan tomatoes and mozzarella was placed atop.



I mean seriously, this dish is not only delicious, it's absolutely beautiful.

A little garlic, salt, pepper, and dried basil was added for flavor.

 Trust me this one will have the whole family wanting to kiss the cook!

Here's What You'll Need:
2lbs. chicken breast
4-5 small artisan (cherry) tomatoes; quartered
1 cup fresh spinach
3 mozzarella cheese sticks sliced about the size of a coin.
1 tsp dried basil

1 tsp salt
1/2 tsp black pepper
1.5 tsp garlic powder

Here's What You Do:
Preheat oven to 375F

1. Rinse chicken and pat dry.
2. Use a knife to cut slits in each chicken breast (about 4 slits per piece).
3. Take 2 spinach leaves and stuff inside of each slit on chicken
place tomato and mozzarella coins atop spinach.
4. Place all dry seasonings in a small bowl. Stir with a spoon to combine.
5. Using your fingers, sprinkle seasoning all over chicken breast.
6. Spritz a baking dish with cooking spray (or lightly grease the dish).
7. Add chicken to the baking dish and place in oven.
 8. Cook for about an hour. (I had large breast so they took an hour to cook, if yours are smaller, you may want to start checking the oven around the 40min mark).

Creamy Tomato & Spinach Pasta

My wife and I were on one of our usual super early morning trips to the grocery store, when we got on the subject of meat. My brother in law's birthday was over the weekend and I went over and had a few drinks with him and my father in law to celebrate. 

While there, my mother in law made a little something for us to snack on, or as she words it "A little something to feed that stuff". That "stuff" being alcohol.

When I went in the kitchen I noticed there was several selections of meat. There was steak, roast, chicken and fish.
She loves to cook as much as I do and although our cooking styles are completely opposite, they are both equally enjoyable.

As Kenya were conversing, I expressed how much her family loves meat (which there is nothing wrong with) but I am more of a veggie and side kind of gal.

I eat my share of chicken, but her family gives a new meaning to the word carnivore.

Some how we ended up making a bet that we would both go meat free for an entire week. I thought it would be fun to experiment with and perhaps even help me become a little more creative in the kitchen.

So this recipe is for the vegetarians out there. It's super delicious and pretty simple to make.

Here's what you'll need:

 12oz box of bowtie pasta (You will only need half of the box)
1 (14.5oz) can chopped tomatoes (I use roasted garlic)
4oz of fresh spinach
4oz grated parmesan romano cheese; divided
2oz cream cheese
1 (8oz) can of Hunts basil,garlic, oregano tomato sauce
1 tsp oregano
1 tsp basil
1TBSP of garlic powder
salt and pepper to taste

Here's what you do:
1. Boil water and cook pasta according to directions.

2. While waiting for pasta to cook, add can of tomatoes to a skillet over medium heat. Let cook for 2-3mins.

3. Add in tomato sauce and stir. Season sauce by adding oregano, basil, garlic powder and 3oz of grated parmesan romano. Salt and pepper to taste. Turn down heat to a simmer for about 10mins.

4. Cut cream cheese into bite size  pieces and add in different sections of the sauce pot. Stir and allow to melt.

5. After draining pasta, slowly add it to sauce skillet.

6. Coat pasta with sauce.

7. Place spinach in skillet and allow to cook down (about 3-5mins).

8. Top with remaining parmesan romano and serve.
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