Friday, July 13, 2012

Pineapple Chicken

1 (14.25 ounce can) sliced pineapple
1 garlic clove, pressed
1 (tablespoon) cornstarch
2 (teaspoon) Worcestershire sauce
2 (teaspoon) Dijon mustard
4 (5-6 ounce) boneless skinless chicken breasts
(small) lemon, thinly sliced

1. Preheat oven to 375 degrees. 

2. Drain pineapple, reserving juice.

3. Combine juice with garlic, cornstarch, Worcestershire sauce, and mustard to make sauce.

 4. Arrange chicken in a shallow 9 x 13 inch baking dish. 

5. Stir the sauce and pour over the chicken. 

6. Bake covered at 375 degrees for about 25 minutes, depending on thickness of chicken. 

7. Arrange pineapple and thin lemon slices on top of chicken, baste with the sauce in pan and continue baking 5 minutes longer uncovered.

Italian Mozzarella Stuffed Meatloaf

This is my husbands favorite recipe. He requests it on a monthly basis, and I make it quite often! :) It's very easy to make, and super, super yummy. We usually serve it with a salad and garlic bread. 

2 lb ground chuck
1 egg
1 jar of spaghetti sauce 
1 1/2 cups mozzarella cheese
2/3 cup of bread crumbs

Preheat your oven to 400 degrees. 
Mix together 1/3 cup of the jarred spaghetti sauce, ground chuck, salt & pepper (I didn't put much, since hubby has hypertension), the egg, and bread crumbs. 
Smush together with clean hands until well blended. 
Lay flat in a casserole dish, but make sure there are no holes in the meat as you flatten. Holes will cause the cheese to leak out and harden.
sprinkle 1 cup of cheese down the middle of the meat. 
Press in the ends and roll up like you would a jelly roll.
(You can use THIS picture as reference on how to roll it) 

Shape into a loaf and top with 1/2 of the left over sauce. 
Bake in the oven for 40 minutes, then take out and drain off grease. Top with remaining spaghetti sauce, and cheese. 

Bake for 30 more minutes, and then it's DONE! :)