August Meal Planning

I still have quite a few freezer meals from last time so I don't have too much to plan out - woo hoo!!

BUT I bulk ordered sides - so in the cupboards I have Near East Mediterranean Curry Cous Cous and Near East Roast Garlic and Olive Oil Pasta. Both are delicious and the Monkey eats both so no worries on finding a starch.

Meal planning is so weird. I look at other blogs for meal planning ideas and while recipes LOOK FANTASTIC, I realize that when I put it down on my calendar that A) I don't have time; B) I am missing 2+ ingredients that I probably won't ever buy again; or C) I just don't want to make it because it's too involved.

Another thing about meal planning - there are things that I don't like that I see quite a bit -

• I hate quinoa, 
• I'm not much for elaborate breading of meat (I don't have room for all of that), 
• I don't deep fry things, 
• I don't have time to make a sauce or make a mix and then make dinner

And also there are only certain vegetables that I like and that the Monkey will actually eat:

• Broccoli
• Cauliflower
• Green beans
• Corn
• Tomatoes
• Cucumbers
• Water Chestnuts (I know, weird)
• Broccolini stalk thingys

Please notice what is missing - potatoes, asparagus, carrots, eggplant (which I don't like either), peppers and a few other veggies. I make french fries, tater tots, and homemade french fries but the Monkey refuses to eat plain baked potatoes or roasted potatoes. I don't know why (because she'll eat curried rice, LOL!). 

So in general when looking at other blogger's meal plans I have to switch up sides and make changes to recipes to suit our meal needs (like omitting hot sauce and switching from potatoes for a side to jasmine rice). 

I also have to work within our budget, so if that means that I only buy some lettuce, milk, butter, and eggs at the co-op, then so be it. My grocery budget sometimes has to be eating out of cupboards only (which is fine because they're usually stocked in general because every few weeks/months I buy certain items in bulk).

And the other thing with meal planning - I buy organic. We're up to eating 75-85% organic except for some frozen pizzas, cheese, and some pantry items. Organic can be expensive so I need to choose meals that fit within our budget. There are meats that we can't afford (like $17.99/lb for some meats at Whole Foods, seriously....) so I switch up marinades to cheaper organic beef and chicken cuts. Whole chickens are cheap but boneless, skinless breasts are the easiest for me to work with (Costco has organic chicken and beef for bulk purchases or else I order from my organic meat lady at the farmer's market).

So, as you can tell, I'm a super picky freezer meal planner and regular meal planner.

Onto what I have in stock...

Below I'm going to list my freezer inventory and my cupboard inventory so you can see what we usually have in stock. Then I just pick and choose what's for dinner from both lists. I choose a protein, starch, and veggie (sometimes I do two veggies and no starch).

I think this is the easiest way to meal plan for myself - that way I'm not tied down to a certain menu item because who in the heck knows what we'll actually be hungry for on Friday!!

Freezer Inventory

• Greek Chicken (Italian seasoning, olive oil, salt & pepper, sliced lemons), just marinated chicken in a freezer bag
• Plain "Just Bare" chicken breasts
• Sweet Glazed Chicken (ketchup, apricot preserves, worcestershire sauce, salt, pepper, olive oil) in a freezer bag
• Margarita Chicken (alcoholic margarita mix, parsley, olive oil) in a freezer bag
• Thin cut beef roast
• Taco Meat
• Pasta sauce - meatless AND beef sauce
• Pesto
• French fries
• Peas
• Chicken sausage
• Ground turkey (which I think the dog might end up eating)
• Pork chops - two different marinades
• Steak (5 steaks)
• Mixed veggies - a few bags of random seasoned and plain veggies

Cupboard Inventory

• Annie's Mac & Cheese (mostly for lunches)
• Near East Garlic & Olive Oil Pasta
• Near East Mediterranean Cous Cous
• Black beans
• Tomato sauce
• Tomato paste
• Jasmine rice
• Honey
• Spices
• Flour & sugar
• Black olives
• Wildtree Organic spices, flatbread mix, cinnamon rolls
• Pasta - spaghetti and rotini

Gah. I know there's more but that's what I know I have off the top of my head. I stopped at the farmer's market and got broccoli, two types of beans, lettuce and a few tomatoes for this week for fresh veggies. 

Oy, meal planning is hard. We'll see what we end up eating this month!

Freezer Meal Planning For 2

Ugh. After the end of a long day I really, really hate to open the fridge and think "Oh shit, I didn't defrost anything." Even with freezer meals, I still do that every once in awhile (and it's worse when Bimmer Man is home - he just says, what are you thinking for dinner? And what I want to reply is: GO LOOK IN THE FRIDGE AND MAKE DINNER WITH WHATEVER YOU FIND but then I remember that he can't cook, it really can feel like the 50's sometimes in our house... Oy).

But my other problem with freezer meals is that most recipes and items that I've found are really for families of 4+. That's not us at all. I really only cook for 1 1/2 (me and The Monkey). The other problem that I have is the crockpot - we just don't eat too many leftovers from crockpot meals other than beef stew. So when I came across this post and this post, I instantly did a fist pump and ran to Costco for chicken and pork.

Costco sells chicken in bulk (obviously) in packets of 2 boneless, skinless breasts and there are 6 packets stuck together. I bought two of those with making 12 meals total for chicken and then I bought a package of 8 boneless pork chops with plans for 4 pork meals.

So I was going to marinade 2 chicken breasts together in one freezer bag, basically halving whatever recipes I could possibly find that a 2 year old might like.

These are all recipes for defrosting from the freezer and making the meat on the stove or the grill - I make chicken funny as I've learned in the past few weeks - when I saute chicken I put the cover on the pan so it doesn't all splatter all over my kitchen. I hate cleaning. It works for me and I think it turns out juicier that way (maybe I cook it 7-9 minutes on each side). You will not find a crockpot recipe below!

I ended up making two of each from the Dump Chicken post -

Lemon Garlic
Garlic Dijon
Spicy Sweet Glaze (I omitted the "spice" keeping in mind my 2 year old)

From the Freezer Meals Prep post I also made two of each -

Greek Chicken
Sesame Chicken
Margarita Chicken
Oh So Easy Pork Chops
Marinated Pork Chops


The only recipe that my 2 year old didn't like was the Margarita Chicken. Everything else has been delicious and the leftovers were absolutely eaten the next day!

The next time I do freezer meals, I'll make only one margarita chicken and find another recipe - I don't think I'll have to do this again until August. There's enough variety here for us that I can make a meal of something beef and the next day I'll want chicken again!

Summer Soup

Chicken Sausage & Kale Soup

Just an FYI, this is a CSA recipe, so the ingredients seem weird! Ha!

1lb Chicken sausage

1 bunch Turnips

1 small bunch Broccoli

4 Leaves of Kale

4 Scallions

2 Garlic Scapes

3 tbsp olive oil

1 Beer

6 - 8 cups of water

Salt & pepper to taste

You can either leave the sausages in their casings or not. If you don't, then drain some of the fat off. Put the oil in the pan, cook the sausage.

Add in scallions & garlic. Saute for a minute or two. Add in the beer.

Bring it up to a boil. Add the water. Add in the broccoli & turnips. Bring to a boil & let simmer 6-8 minutes.

Add in kale. Salt & pepper to taste. 

Serve with fresh parmesan.

Below: Bowl is adult serving, plate is child serving

Chicken With Garlic & Tomatoes

Thanks to my iPhone, I now have a camera at my hands all the time! No running back and forth from the office when I want to grab my camera to take pics! WOO HOO!

So chicken with garlic and tomatoes in my new enameled cast iron dutch oven.

4 pieces of chicken with the skin on
2 tbsp of butter
1 tbsp olive oil
1 can of diced tomatoes
1 head of garlic, cloves smashed into pieces
1 small onion, chopped
2 tbsp of Herbes de Provence
1 cup of white wine, whatever kind you like, it doesn't really matter OR chicken broth
Salt and pepper

Preheat oven to 350 degrees.

Season the chicken with salt and pepper on both sides. Brown the chicken, skin side down in the butter and olive oil, turning after a few minutes. Brown the other side. Pull out the partially cooked chicken.

Add in the onion, cooking until clear. Add in the garlic, cook for about 3 - 5 minutes until fragrant. Add in the diced tomatoes and wine (or chicken broth), scrape up the browned bits from the bottom.

Dump in the herbs, stir everything around.

Add the chicken back into the pot, nesting it into the tomatoes. Dump some of the sauce over each of the pieces of chicken. Add in more wine if necessary - the liquid should be covering 3/4 of the chicken.

Put into the oven for about 1 1/2 hours. Check on it when it has about 35 minutes left, add in more wine or chicken broth if it seems too dry.

Serve over rice with a green salad and good crusty french bread.

Chicken Cacciatore

This comes from one of my favorite blogs/websites to find recipes: Simply Recipes. Except for the dog. I couldn't resist showing pictures of Decker because he was being so good while I was in the kitchen.

Simmering away...

On low for 40 minutes...

Oh, it smelled SO GOOD.

Served with salad and homemade beer bread.

Chicken Cacciatore (Hunter Style Chicken) Recipe

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Ingredients

• One 3 1/2 pound chicken, cut into pieces
• 2 Tbsp extra virgin olive oil
• 1 cup thinly sliced onions
• 2 garlic cloves, thinly sliced
• Salt and freshly ground pepper
• 1/3 cup white wine
• 2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)

Method

1 Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Add the garlic and chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
2 Season chicken with salt and pepper, on both sides. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
3 Cook the chicken in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew ever starts to dry out, add a couple tablespoons of water.
Serves 4-6.

Gnocchi with Basil & Chicken

Just like the title says - that's what it is. Perfect for a summer meal or one that you need to whip up in just 15 minutes.

Grill chicken with grill seasoning (like McCormick's or something like that).

Boil the gnocchi.

Julienne the basil.

Melt butter to go over the gnocchi.

Slice up the chicken.

Combine in a bowl and serve with a salad.

Honey Mustard Chicken With A Smidge Of Lemon

I love grill food. It's so easy. You just throw stuff on the grill, turn when it's not sticking and then wait for it to be done and then eat.

So this is really just a guestimate of this marinade. It's super easy (yep, really easy!).

1/3 cup of mustard, I used Grey Poupon Creamy Dijon
1/4 - or less cup of oil (veggie or olive oil, I've used both before, the veggie oil cooks well at higher temps though), we have a pourer thingy, so count to 3 regularly twice and I think that's about what I used
Juice of 1 lemon
Salt and pepper, a good smidge of each
2 good squeezes of honey, I think about 2 tablespoons
You can add garlic, I did not though

Mix everything with a whisk, start off with a minimal amount of oil and then add more if the marinade is kinda thick, however, you don't want it too thin because you don't want it all to run off on the grill. So it's consistency should be like a thick ranch dressing.

Marinate for at least one hour.

Then grill.

You first put it on one side, then when it doesn't stick, flip it over to the other side.

When it doesn't stick anymore, I usually grill for another minute and then it's done. I let it rest for 5 minutes. I was grilling other stuff too, so don't like, be afraid of those grill juices or anything.

Ok, have a great weekend! Get your grill on!

Creamy Chicken Enchiladas

Enchiladas are one of my favorites, whether I make them myself or not.

Seriously.

I'm going to pull a Rachael Ray here and say Yum-O!! (Have you seen this website? HILARIOUS!!!)

Back to Enchiladas

8 tortillas
1 can enchilada sauce, or make your own, whatevs...
1 block softened cream cheese
1 can of diced tomatoes
1 tbsp cumin
1tbsp chili powder
1 tbsp honey (Yes, really, HONEY!!)
Salt & pepper to taste
Dash of hot sauce
1 can black beans
Shredded cheese for topping
2 chicken breasts, shredded or chopped into small pieces

Preheat oven to 375 degrees F.

Combine chicken, black beans, cream cheese, cumin, chili powder, diced tomatoes, honey, salt and pepper in a medium sauce pan. Stir to combine until cream cheese is melted and creamy - add in hot sauce to taste. You can add in jalepenos or whatever for heat too, doesn't matter much.

Stuff the tortillas with the creamy sauce and put in baking dish.

Top with can of enchilada sauce (or extra creamy chicken sauce and leave out the enchilada sauce, but I love enchilada sauce so I really couldn't leave it out) and cheese. Lots of cheese.

Bake 15 - 20 minutes or until cheese is golden brown.

Makes EXCELLENT leftover lunches.

Chicken, Tomato & Bean Something-or-Other With Cous Cous

From Blog Stuff - Food

So I needed something to make with all the leftovers and cans of food in the cupboards.

Turns out, a random modge podge of food tastes pretty good!

So here's what I mixed together:

Leftover shredded lemon pepper chicken
1 can artichoke hearts
1 can petite diced tomatoes
1 can Cannelloni beans
1/2 cup Tuscan house dressing
1 cup chicken broth
1 small onion, finely diced
2 turkey sausages, browned & casings removed
Salt & pepper

I just simmered it all for about 20 minutes, then poured it over a mound of cous cous.

I was impressed because normally when I throw stuff together, it doesn't really turn out that great.

So, be bold, throw everything but the kitchen sink into a pan and pour it all over rice, cous cous or pasta. You never know what you're going to get!

Chicken with Olives & Tomatoes

We need to eat healthier. Mostly because it's winter in Minne-snow-ta and it's not like you can run in 8 inches of snow.

So, my fallback is always chicken, mostly grilled with veggies (mostly steamed) and cous cous or rice. This is new because Bimmer Man suddenly likes tomatoes. But they have to be a certain kind otherwise he won't eat them. I don't blame him, I mean I don't like mayo and I don't eat it if I don't have to. It's ended up on a few sandwiches, and I can't say that I didn't like them, but I definitely didn't like the texture. Something about a glob of mayo just doesn't sit right with me!
So, for this it's chicken and olives and tomatoes. Favorites for Bimmer, so score for me!

2 - 4 chicken breasts
Handful of Bushel Boy Baby tomatoes
Good 3/4 cup of green olives (you can use black olives too, but these are tangier)
1 small onion, finely chopped (again, not one of Bimmer's favorites but the sweet onions have the least amount of "onion" taste when cooked)
3/4 cup Italian dressing
Dash of hot sauce
1 tbsp brown sugar
1/2 cup water or chicken broth or white wine, whatever
Salt (very little) and pepper
3 tbsp olive oil

So, here goes:

1. In a large pan over medium high heat, cook the chicken breasts *almost* all the way through with a 1/2 cup of Italian dressing and 3 tbsp of olive oil. They should only have about 1 minute left, so the juices should be pretty clear.

2. Take the chicken out of the pan and let it rest while you make the sauce.

3. To the pan add the onions and cook until clear. Add the olives, cook for about 3 minutes, then add the Italian dressing, tomatoes, hot sauce, water and brown sugar. The brown sugar is so the tomatoes won't be too acidic - just like tomato sauce for pasta, always add a spoonful of sugar!

4. Cook for about 2 minutes and then add the chicken back to the pan until heated through again, about 3 - 4 minutes. Add salt & pepper to taste.

Then, serve over cous cous and with a side of veggies if you want. It's really that easy!

Roast Chicken with Lemon & Onions

Here's another lazy meal. In fact, I've been so lazy lately that I haven't even been taking pictures of my finished food. Oh, well, not a problem.

You know those bags of frozen chicken breasts that you can buy?

Well, I just toss those into a baking dish with this:

1 lemon, cut in half
2 medium onions, cut into fourths OR smaller, whatever
4 - 5 tbsp olive oil
1 tsp oregano
1 tsp marjoram
1 tsp basil
4 cloves of garlic, smashed
Salt & pepper

Mix lemon juice from the lemons, olive oil and herbs/spices together. Pour over chicken in dish. Sprinkle with salt and pepper. Roast until done (generally about 35 - 40 minutes in a 375 degree oven, you can also raise the oven temp to 400 or 425 and it'll be done 10 minutes sooner).

See? Cooking is just so dang easy. And it's good for you. Serve with rice, cous cous, steamed veggies and/or salad.

Garlic Broccoli Pasta

This is a really easy almost-one skillet meal (you need one pot for cooking the pasta, another one for the chicken and broccoli).

1 head of broccoli, florets chopped fairly easy to eat in one bite
1 lb of chicken, sliced into easy to eat pieces
1/2 cup Italian dressing
2 - 3 tbsp olive oil
2 cloves garlic, chopped (I used a garlic press)
Salt & pepper to taste
1/2 lb of pasta, penne preferred

Saute the chicken in olive oil over medium-high heat until about halfway cooked, add the broccoli, and keeping cooking about 5 minutes. Then add the Italian dressing and garlic, bring heat down to medium-low and simmer about 10 - 12 minutes or until chicken is cooked through and broccoli doesn't squeak in your teeth.

Serve with either feta or parmesan, garlic bread and a salad. An easy weeknight meal!

Baked Cumin Chicken with Asparagus & Potatoes

Exactly what it sounds like.

2 - 4 chicken breasts
6 - 8 medium red potatoes, quartered
1 medium sweet onion, quartered
1 bunch asparagus, ends trimmed
4 cloves garlic, crushed (doesn't matter if skin is still on)
1 tbsp cumin
1 tsp black pepper
1/2 tsp salt (dust the potatoes with more salt after baking)
1/2 tsp oregano
2 - 3 tbsp olive oil

Preheat oven to 375 degrees.

Put everything except for the asparagus into a large baking dish. Sprinkle with the olive oil, then the spices, salt & pepper. Shove into the oven for about 40 minutes, until potatoes are fork tender. Turn everything about halfway through.

When potatoes are fork tender, drop asparagus on the top of the pile of baked food. Bake another 9 - 15 minutes. (I like my potatoes nice and soft on the inside, crunchy on the outside!)

Serve with salad and bread.

An Old Favorite Revisited

A long, long time ago I blogged about Ina Garten's Parmesan Chicken.

And this time I didn't have parmesan but I did have mozzarella.

Bimmer Man's first taste of parmesan chicken was actually mozzarella chicken.

And so, I think I'll probably make this again with a variety of cheeses.

Unfortunately I'll probably be on a bit of hiatus the next week or so (or maybe I'll post about the adventures of moving across the country with a dog, an extra car and who-knows-what-will-happen).

Alas, make parmesan chicken. And try it with mozzarella. You may be pleasantly surprised!

Enjoy!

The Easiest Skewers Ever

Yes. It's grilling season already. We've grilled Friday, Saturday and yesterday. Today, well, we have hot dogs left but I'm in a cous cous or pasta mood (Ok, we have ground turkey for burgers and brats in the freezer, but don't tell Bimmer Man, otherwise we might grill again).

McTatty's Grill tips:

1. Buy the good charcoal. Kingston Matchstick works incredibly well - lights easily AND only takes about 10 minutes until the charcoal is ready. Seriously. Buy it. No more newspaper or that charcoal lighter thingy. Woo hoo!

2. Use the cover of the grill. It keeps the food warmer and cooks the already cooked faster.

3. If you want great sear marks, start hot dogs in the middle of the grill for two mintes, flip for another minute and then move to the outside edges to warm all the way through.

4. Skewers should always be more in the middle but only for about 3 minutes per side - then move off to the edges until ready to serve. Skewers get cold fast!

5. The more I grill, the more tips I'll have - but these are just a start.
Two kinds of Chicken Skewer Marinades:

"Italian" Marinade:

1/2 cup Italian dressing
1 tsp grainy mustard (we had Grey Poupon sitting on the counter)
Splash of red wine viniagrette
2 Tbsp olive oil
Juice of one lemon
Salt and pepper

Combine all in one bowl - marinate chicken for 30 - 45 minutes in fridge. You can baste the whole skewer on the grill if you want to, but I'm lazy and we don't exactly have an outdoor kitchen so I didn't do that. Maybe in the future.
"Buffalo" Marinade

1/2 cup buffalo sauce
2 tbsp olive oil
Dash of hot sauce (as if it couldn't be any hotter)
Juice of one lemon

Combine all in a bowl. Let chicken marinade in HALF of this mixture for 30 - 45 minutes. Then, you need to baste the chicken with it on the grill so it has a kick. Otherwise, it just drips off into the coals and creates flames. Oops.

Enjoy!

Gnocchi with Tomatoes & Feta

Gnocchi. I haven't quite mustered the strength to make it by hand yet. So Sam's Club it is... They have packages with LOTS of gnocchi and for some odd reason, a box always gets thrown into my cart. I'm not sure how it happens... Reminds me of Target!
So, I also use leftover chicken, but this is optional (because I wanted to make it a vegetarian meal, but then I also needed to use up chicken, so whatever... leftovers...).
To make a quick and easy tomato sauce, chop a medium onion into small pieces. Bimmer Man isn't much of an onion person...
Then mince 3 cloves of garlic. Use less if you want to, but I LOVE garlic!
Chop the leftover chicken into 1 inch pieces and save for later - you'll eventually just nuke 'em. Don't toss it into the tomato sauce, you want leftover sauce for pasta for lunch tomorrow.
Sweat the onions. And then after they're clear and soft, add the garlic and one can of diced tomatoes.
I also added one can of tomato sauce because I wanted leftover tomato sauce for pasta for lunch. Cook once, eat twice. Right?
Let simmer for anywhere in between 12 - 15 minutes. You can let it simmer for longer if you like - sometimes I wash dishes while sauces simmer. I try and multi-task but sometimes I end up burning something or letting boiling water run over. Oops.
Gently cook the gnocchi. It's done as soon as they float to the top - they're just starting to in this picture. About 1 more minute and then they're done.
Drain and add half the gnocchi to a deep bowl.
Put your nuked chicken on top (or leave it out or add another leftover meat instead of chicken).
Then the pasta sauce.
Top with a good handful of feta.
Repeat the layers and top with fresh basil.

This works great for leftovers too. It's very versatile - you can use a sage butter sauce with parmesan cheese. Or just plain butter. Gnocchi is fabulous!

Gnocchi with Tomatoes & Feta

1 package gnocchi
1 can diced tomatoes
1 can tomato sauce
2 - 3 cloves garlic, minced
1 medium onion, chopped finely
5 - 6 fresh basil leaves, julienned
1 cup feta
Leftover chicken (optional)

Sweat the onions in a large pan. After clear and soft, add in garlic, diced tomatoes and tomato sauce. Simmer sauce for 10 minutes.

Meanwhile, boil water for gnocchi and microwave the leftover chicken.

When the water comes to a boil, drop the gnocchi in. As soon as they start to rise, let boil for one more minute and drain (but don't over drain).

Layer the gnocchi, leftover chicken, tomato sauce and feta in a deep bowl. Top with basil.

Serve with a salad and crusty bread to soak up the sauce.

Stuffed Bell Peppers

Oh yum... If I ever had to live on leftovers. Well, just give me BBQ sauce, bread and cheese because sammies are great! BUT, a leftover stuffed pepper? That's really great too!

So first, chop an onion.
And gather your other ingredients, like tomato sauce.
Bell peppers (I don't care what color but green ones were on sale for 79 cents at Kroger).
Sweet or spicy turkey sausage (I used sweet, but I LOVE spicy sausage).
Rice. (Do you know how to make rice already? Just bring to a boil 1 can of chicken broth, as soon as it boils, turn off the heat and add in 1 3/4 cup rice. Put a lid on it for 5 minutes. Voila! Rice!).
Italian seasoning.
Meanwhile, defrost chicken to make fake-out chicken parmesan.
Neatly cut out the center of the peppers.
Pull out the seeds and other gunk, because you can't stuff it if it's full with other stuff.
Brown the sausage and onion together in a very large pan.
Line up your three green soldiers.
Oh - I love green. I'm trying to collect mostly green kitchen things. But, well, it's hard!
After you've browned the sausage and the onion is nice and soft, clear and tastes sweet (um, I love onions so I'll eat them however you happen to cook them)...
Pour in the can of tomato sauce. Have you started the rice yet? DO IT NOW IF YOU HAVEN'T DONE IT YET!
Put the chicken around the bell peppers in the casserole dish to make sure everything fits well.
Yes, it looks like it does...
When the rice is done - add about half the sausage mixture to the rice. As soon is it looks pretty well mixed, then you're ready to stuff the peppers.
You may need to even out the bottom of a pepper before you stuff it. Not a problem, just carefully slice off one of the nubs until it's even.
Oh - I can taste the goodness already...
Here they are after 35 minutes in a 375 degree oven. (You can kinda see the fake Parmesan chicken, right? Just add one can on tomato sauce to the pan, after 30 minutes, top the chicken with mozzarella cheese and continue the baking process until cheese gooey, bubbly and melted).
Mmm... peppers....
My favorite! Use the leftover stuffing mixture to make enchiladas.

Enjoy!