Tag Archives: Stuffing

Leftover Spinach Dip Chicken


Delicious spinach dip stuffed inside a chicken breast, coated with bread crumbs and baked.  So good!  Definitely try this one if you have leftover spinach dip.  Here is a link to my spinach dip recipe.


2-6 Tablespoons Leftover Spinach Dip
2 Chicken Breasts
1/4 Cup Flour
1 Tablespoon Garlic Powder
Salt and Pepper
1 Egg
1 Tablespoon Milk/Water
1/2 Cup Panko Bread Crumbs


Preheat oven to 425°F.  Line a baking sheet with foil and spray with non-stick cooking spray.


Cut a slit in the chicken breasts to make room for the stuffing.  Make sure you don’t cut all the way through the chicken breast.  You just want a pocket.


Stuff each chicken breast with 2-3 Tablespoons of leftover spinach dip.


Set up a breading station with 3 plates.  On the first plate, combine the flour, garlic powder and salt & pepper.  On the second, lightly beat the egg and milk together.  The third plate will have the bread crumbs.


Bread your stuffed chicken by dredging in the flour mixture, dipping in the egg mixture and finally coating with the bread crumbs.  Place the coated chicken breasts on the prepared baking sheet.


Bake until chicken is cooked through, about 20 minutes.


Serves: 2


Apple & Onion Stuffing

Stuffing is my favorite Thanksgiving side dish.  This stuffing isn’t stuffed inside the bird, it’s made on the stove top then baked to make it crispy on the top.  One thing I can’t stand is mushy stuffing!  This recipe comes from Rachael Ray.

¼ cup butter
1 bay leaf
4 ribs celery, chopped
1 medium-large onion, chopped
3 apples, quartered and chopped
Salt & pepper
2 Tablespoons poultry seasoning
¼ cup parsley
8 cups cubed stuffing mix
2 cups chicken stock

Preheat oven to 375°F.  Line a baking sheet with foil and spray with non-stick cooking spray.

Melt the butter in a large skillet over medium-high heat.  Add the bay leaf, celery, onion and apples.  Season with salt, pepper and poultry seasoning.  Cook until the veggies start to soften, about 5 minutes.  Stir in the parsley and stuffing cubes.  Pour in the chicken stock and stir to combine.  The stuffing cubes should be soft, not wet.

Form the stuffing into a large loaf on the baking sheet and bake until crispy and browned on top, about 15-20 minutes.  This can also be make in buttered muffin tins for individual stuffing muffins.  The muffins will only need to bake for 10-15 minutes.

Serves: 12

Stuffed Bell Peppers

I had a bunch of bell peppers that needed to be used up before they went bad.  These turned out pretty good, although I feel like I can only eat so much bell pepper at once.  The stuffing was enough for 4 bell peppers, but I only had 3 when I made this.

4 bell peppers
2 cups cooked brown rice
1 Tbsp Extra-Virgin Olive Oil
1 lb ground beef
1/2 onion, chopped
1 tomato, juice removed and diced
1 rib of celery, diced
1 clove garlic, grated
1 tsp paprika
1 Tbsp parsley, chopped
salt & pepper
1/4 cup Parmesan cheese

Preheat oven to 375°F

Cut the bell peppers in half and scoop out and discard the insides.  Place pepper halves in a greased baking dish.

Heat the olive oil in a large skillet over medium-high heat and brown the beef.  Add onion, tomato, celery, garlic, paprika, parsley and season with salt and pepper.  Cook until the veggies are tender, about 5 minutes.  Remove from heat and stir in the cooked rice.  Stuff inside the pepper halves and sprinkle with Parmesan cheese.  Bake until the tops are browned and the peppers are tender, about 20-30 minutes.

Stuffed Tomatoes

I made this when my husband, Robbie, was out of town.  He isn’t a huge fan of tomatoes, but I really liked them!

4 large tomatoes
1/4 cup parsley, chopped
1 tsp oregano, chopped
3/4 cup Italian Style bread Crumbs
1/2 cup Parmesan cheese
1/2 cup Monterey Jack cheese
1/4 tsp black pepper
2 Tbsp Extra-Virgin Olive Oil

Preheat oven to 375°F.

Cut the tomatoes in half and scoop out the insides removing seeds and juices.  Chop up the tomato insides and mix with parsley, oregano, bread crumbs, cheeses, and pepper in a large bowl.  Fill the halves with this mixture, drizzle with olive oil and bake until the tops are browned, about 20-30 minutes.

Apple Stuffed Pork Roast

This was seriously so good!  Probably the most moist pork I’ve ever had.  It’s adapted from a Paula Deen recipe.

2 Tbsp Extra-Virgin Olive Oil
1 large onion, chopped
2 apples, peeled, cored and chopped
1 tsp dried sage
1 cup bread crumbs
1/2 cup chicken broth
1 egg
2 Tbsp butter
salt & pepper
3 lb pork loin roast, fat and silverskin removed

Preheat oven to 375°F.

Heat the olive oil in a large skillet over medium-high heat.  Saute the onion, apples and sage until softened, about 10 minutes.

In a large bowl, combine the bread crumbs, chicken broth, egg and butter.  Stir in the cooked apples and onions and season with salt and pepper.

The pork roast will look like this:

You will need to butterfly it, which is basically cutting it open like a book.  Like this:

Put some of the stuffing inside the pork roast.  Don’t try to stuff it all in if it won’t fit.

Roll it up starting with the end closest to you and tie with kitchen twine.  Place in a roasting pan (a baking sheet with a cooling rack works well too).

Roast in the oven until an instant-read thermometer reads 145°F, about 1 hour and 10 minutes depending on size.

I served this with a baked potato and asparagus.