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

This chili has a sweet and smoky flavor with a spicy kick. I added meat to give this dish some substance and to make it last for more than one meal. You can make it either with or without the meat. To compliment this chili, I’m serving it with Krusteaz’s Honey Cornbread.

Ingredients

1 lb. ground beef, cooked and drained
2 15oz. cans black beans, drained
1 15oz. can corn, drained
1 15oz. can tomato sauce
1 14.5oz. can S&W Petite Cut Tomatoes with Sweet Onions and Roasted Garlic
1 7oz. can LaVictoria diced green chiles
1 pkg. The Spice Hunter Chili Mix
1 clove garlic

Directions

1. Dump all of the ingredients into a dutch oven, except meat, and bring to a boil. Reduce heat to low and simmer.
2. Brown meat until it’s fully cooked. You can spice it up a bit with minced onion and southwestern seasoning or cook it plain. Drain the fat. Add to the soup.
3. Simmer chili for at least thirty minutes before serving.
4. Garnish with cheese and sour cream.

This is a great meal for either lunch or dinner. You can serve it plain, or you can dress it up with as much produce as you’d like.

Ingredients

2-3 lbs. thinly sliced roast beef
1 bottle of your favorite BBQ sauce
1 pkg. Sandwich rolls

Directions

1. Pour about a quarter of the sauce in the bottom of your slow cooker. Add the meat, then more sauce, layering until all the meat and sauce is in the slow cooker.
2. Cook on low for 6-8 hours, or on high for 4 hours. The meat should shred at the touch of a fork when fully cooked.