I tried the original recipe in the Fix-It and Forget-It cookbook, found it very bland, and spiced it up with garlic. That helped make it edible for my family and I. If I were to make this meal again, I would experiment with sun-dried tomatoes and substitute the cream cheese with ricotta or another soft Italian cheese.

Ingredients

4 boneless, skinless chicken breasts
1 envelope dry Italian dressing mix
1/4 cup water
8 oz. package of cream cheese, softened
14.5 oz. can cream of mushroom soup
3 cloves crushed garlic
1/2 cup fresh mushrooms, sliced (optional)
3-cheese Parmesan blend

Directions

1. Place the chicken in the slow cooker.
2. Combine salad dressing mix and water. Then pour over chicken and cook on Low for 3 hours.
3. Combine the cheese and soup until well blended. Add the mushrooms before pouring over chicken.
4. Cook on Low for one hour, or until chicken juices run clear.
5. Serve with egg noodles fettucine. Garnish with 3-cheese blend.

The Chicken Bruschetta Bake is a snap to make. Cut up the chicken ahead of time, and you’ll have dinner in the oven in less than 10 minutes. To add more zest to this casserole, I substituted the plain diced tomatoes with the roasted garlic and onion version. Then I sprinkled a 3-cheese blend on the topmost layer. The combination of the garlic, Asiago and Romano was superb.

Ingredients

1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) package Stove Top Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon dried basil leaves
1 cup Shredded Mozzarella Cheese
DiGiorno Shredded Parmesan, Romano and Asiago Cheese Blend, to taste

Directions

1. Preheat oven to 400 degrees F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
2. Place chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
3. Bake 25 to 30 min. or until chicken is cooked through.

Yield: 6 servings

Source: Yahoo! Food

The Inside-Out Cheeseburger is a unique take on the classic cheeseburger in that you stuff the burger with the cheese rather than laying it on top. Below is the original recipe, which you can either grill or broil. This is such a versatile recipe that you can create any kind of hamburger that you want. For instance, tonight I substituted the Gruyere cheese with pepper jack. Then I topped it with homemade guacamole, a slice of bacon, a tomato and a slice of red onion.

Next time, I might go Italiano, with mozzarella, pepperoni, and marinara. Or, I may choose onion rings and barbecue sauce.

Ingredients

1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper

Directions

1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Source: EatingWell.com