Caprese Chicken Stuffed Peppers

Ingredients

1 tbsp. extra-virgin olive oil

1 lb. boneless skinless chicken breasts

1 tsp. Italian seasoning

kosher salt

Freshly ground black pepper

2 c. cherry tomatoes, halved

2 1/2 c. shredded mozzarella, divided

3/4 c. ricotta

1/3 c. shredded fresh basil, plus more for garnish

2 cloves garlic, minced

4 bell peppers, halved (seeds removed)

1/2 c. low-sodium chicken broth

Balsamic glaze, for drizzling

Directions

1. Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add chicken and season with Italian seasoning, salt and pepper. Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then dice.
2. In a large bowl, stir together cherry tomatoes, cooked chicken, 1 1/2 cups mozzarella, ricotta, basil, and garlic and season with salt and pepper.
3. Stuff tomato mixture into peppers and sprinkle tops with remaining 1 cup mozzarella. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
4. Bake until peppers are tender and cheese melty, 40 to 45 minutes.
5. Garnish with more basil, drizzle with balsamic glaze, and serve.

One Pan Balsamic Chicken

Ingredients

1/4 c. balsamic vinegar

1/4 c. extra-virgin olive oil, divided

1 tbsp. honey

1 tbsp. Dijon mustard

2 cloves garlic, minced

pinch of crushed red pepper flakes

2 lb. chicken breast tenders

kosher salt

Freshly ground black pepper

1 lb. asparagus, woody ends trimmed

1 pt. cherry tomatoes, halved

Directions

1. Make vinaigrette: In a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined. Set aside.
2. In a large skillet over medium heat, heat remaining oil. Add chicken, season with salt and pepper, and sear until golden, about 3 minutes per side. Remove from pan and set aside.
3. To pan, add asparagus and tomatoes, season with more salt and pepper, and cook until asparagus is bright green and tomatoes are slightly wilted, 5 minutes or so.
4. Move veggies to one side, add chicken back in and pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette is thickened, 5 minutes more.

Spicy Miso Chicken Stir Fry

Ingredients (make this less spicy next time...too hot for the boys.)

2 cloves garlic, chopped

2 serrano chiles, thinly sliced

1 tbsp. chopped, peeled fresh ginger

2 tbsp. vegetable oil

1 1/4 lb. skinless, boneless chicken breasts, cut into 1/2-inch chunks

2 tbsp. white or yellow miso

2 tbsp. water

4 green onions, sliced

3 c. cooked riced cauliflower

 Directions

Angel Food Cake Roll

INGREDIENTS

• 1 Angel Food Cake mixplus ingredients to prepare
• 1/4 cup + 3/4 cuppowdered sugar divided
• 8 oz light cream cheeseroom temperature
• 1 1/2 cups heavy cream35%
• 1 teaspoon vanilla
• 1 1/2 cups fresh strawberries diced
• 1 1/2 cups fresh blueberries
• 1 1/2 cups fresh raspberries

INSTRUCTIONS

1. Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
2. Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
3. Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
4. Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
5. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
6. Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).