Taco Beef Burgers

Just enough spice to wake up your taste buds! 

1½ lb (750 g) lean ground beef
1 pkg (35 g) Old El Paso Taco Seasoning Mix
⅓ cup (75 mL) Old El Paso Medium Thick N’ Chunky Salsa
¼ cup (50 mL) dry breadcrumbs
1 egg
6 slices processed cheese
6 hamburger buns, toasted

• Preheat barbecue to medium-high.
• Combine beef, seasoning mix, salsa, breadcrumbs and egg.
• Form into 6 patties, each ½-inch thick.
• Grill burgers 6 to 7 minutes, flip and cook another 6 to 7 minutes or until no longer pink inside.
• Top with cheese during last few minutes of cooking.
• Serve on buns.

Recipe: Moms and Munchkins

Nutella Poptarts

Homemade dough filled with Nutella and topped with white chocolate
Read more at http://insidebrucrewlife.com/2010/08/nutella-poptarts/#FQa0H1xcpGL8uLUf.99

Homemade dough filled with Nutella and topped with white chocolate. Simple to make..once you get past all the reading and better than shop bought.Thank you Inside BruCrew Life

2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup butter, cut up
2 eggs
2 Tablespoons milk
1 cup Nutella
1/2 cup melted white chocolate
sprinkles

• Whisk together the flour, sugar, and salt. 
• Work in the butter with a pastry blender or fork until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. 
• Whisk one egg and milk together and stir them into the dough, mixing lightly. 
• Knead briefly on a well-floured counter if necessary.    
• Divide the dough in half and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. 
• Repeat with the second piece of dough. 
• Set trimmings aside. 
• Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.    
• Beat the additional egg and brush it over the entire surface of the first dough. 
• This will be the “inside” of the tart; the egg is to help glue the lid on. 
• Place a heaped tablespoon of Nutella into the center of each rectangle, keeping a 1/2-inch perimeter around it. 
• Place a second rectangle of dough atop the first 
• Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. 
• Press the prongs of a fork all around the edge of the rectangle. 
• Repeat with remaining tarts.
• Gently place the tarts on a lightly greased baking sheet. 
• Prick the top of each tart with a fork; you want to make sure steam can escape. 
• Bake them at 350 degrees for 20 minutes, or until they are a light golden brown. 
• Cool in pan on rack. 
• Top with melted chocolate and sprinkles if desired. 
• Makes 9 tarts. Keep in a sealed container.

2 cups flour

1 tablespoon sugar

1 teaspoon salt

1 cup butter, cut up

2 eggs

2 Tablespoons milk

1 cup Nutella

1/2 cup melted white chocolate

sprinkles

Instructions

1. Whisk together the flour, sugar, and salt. Work in the butter with a pastry blender or fork until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. Whisk one egg and milk together and stir them into the dough, mixing lightly. Knead briefly on a well-floured counter if necessary.
2. Divide the dough in half and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
3. Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of Nutella into the center of each rectangle, keeping a 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
4. Gently place the tarts on a lightly greased baking sheet. Prick the top of each tart with a fork; you want to make sure steam can escape. Bake them at 350 degrees for 20 minutes, or until they are a light golden brown. Cool in pan on rack.
5. Top with melted chocolate and sprinkles if desired. Makes 9 tarts. Keep in a sealed container.

Read more at http://insidebrucrewlife.com/2010/08/nutella-poptarts/#FQa0H1xcpGL8uLUf.99

2 cups flour

1 tablespoon sugar

1 teaspoon salt

1 cup butter, cut up

2 eggs

2 Tablespoons milk

1 cup Nutella

1/2 cup melted white chocolate

sprinkles

Instructions

1. Whisk together the flour, sugar, and salt. Work in the butter with a pastry blender or fork until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. Whisk one egg and milk together and stir them into the dough, mixing lightly. Knead briefly on a well-floured counter if necessary.
2. Divide the dough in half and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
3. Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of Nutella into the center of each rectangle, keeping a 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
4. Gently place the tarts on a lightly greased baking sheet. Prick the top of each tart with a fork; you want to make sure steam can escape. Bake them at 350 degrees for 20 minutes, or until they are a light golden brown. Cool in pan on rack.
5. Top with melted chocolate and sprinkles if desired. Makes 9 tarts. Keep in a sealed container.

Read more at http://insidebrucrewlife.com/2010/08/nutella-poptarts/#FQa0H1xcpGL8uLUf.99

2 cups flour

1 tablespoon sugar

1 teaspoon salt

1 cup butter, cut up

2 eggs

2 Tablespoons milk

1 cup Nutella

1/2 cup melted white chocolate

sprinkles

Instructions

1. Whisk together the flour, sugar, and salt. Work in the butter with a pastry blender or fork until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. Whisk one egg and milk together and stir them into the dough, mixing lightly. Knead briefly on a well-floured counter if necessary.
2. Divide the dough in half and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
3. Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of Nutella into the center of each rectangle, keeping a 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
4. Gently place the tarts on a lightly greased baking sheet. Prick the top of each tart with a fork; you want to make sure steam can escape. Bake them at 350 degrees for 20 minutes, or until they are a light golden brown. Cool in pan on rack.
5. Top with melted chocolate and sprinkles if desired. Makes 9 tarts. Keep in a sealed container.

Read more at http://insidebrucrewlife.com/2010/08/nutella-poptarts/#FQa0H1xcpGL8uLUf.99

PB & J Sandwich Cookies

Thank you I Heart Eating

1/2 c. (8 T.) butter, at room temperature

1/2 c. creamy peanut butter

1 c. brown sugar

1/3 c. granulated sugar

2 large eggs, at room temperature

1 T. vanilla extract

3 c. all-purpose flour

1 T. cornstarch

1 ½ tsp. baking soda

1 tsp. kosher salt

Jelly

• Line cookie sheet with a silicone baking mat or parchment paper.
• Beat together the butter, peanut butter, and sugars until fluffy well-combined
• Beat in eggs one at a times
• Stir in vanilla 
• In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
• Stir in flour mixture until just incorporated.
• Cover and refrigerate dough at least 3 hours (up to 24 hours).
• Toward the end of the chilling time, preheat oven to 350 F.
• Using a small cookie scoop, drop scoops of dough (1 tablespoons each) onto prepared cookie.
• Bake for 7-8 minutes, or until edges are just beginning to turn light brown.
• Remove, and let cool for 5-10 minutes on the cookie sheet.
• Transfer to wire rack to finish cooling.
• Once cookies have cooled to about room temperature, turn half of them flat side up.
• Top flat side with a little dollop of jelly (about 1 teaspoon, but you can use as much or as little as you like).
• Add other cookie to make a pb&j cookie sandwich.

Banana Split Cheesecake

Thank you Kuntal's Kitchen

1 1/2 cups butter cookie crumbs

1/4 cup unsalted butter, melted4 packages (8 ounces each) cream cheese, softened
1 cup sour cream
1 1/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 ounces bittersweet chocolate, melted and cooled
1/2 cup strawberries, mashed
1 banana, sliced in 1/4-inch slices

Classic Whipped Cream Topping:
1/2 cup whipping cream
2 tablespoons granulated sugar

1/4 cup pineapple topping
1/4 cup sliced almonds, toasted

• Preheat oven to 350˚F.
• 9-inch cheesecake pan, ungreased, or springform pan with 3-inch sides, greased
• In a bowl, combine cookie crumbs and butter. 
• Press into bottom of cheesecake pan and freeze.
• In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, for 3 minutes. 
• Add eggs, one at a time, beating after each addition. 
• Mix in vanilla.
• Divide batter into three equal portions, 
• Mix chocolate into one-third of the batter. 
• Fold strawberries into one-third of the batter. 
• Keep the last third plain.
• Spread chocolate batter over frozen crust, smoothing out to sides of pan. 
• Refrigerate for about 5 minutes to firm. 
• Place half the banana slices on top in a single layer. 
• Spread plain batter carefully over bananas. 
• Refrigerate for 5 minutes to firm. 
• Place the remaining banana slices on top in a single layer. 
• Spread strawberry batter carefully over bananas. 
• Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. 
• Let cool in pan on a wire rack for 2 hours. 
• Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
• Topping: In a well-chilled mixer bowl fitted with whip attachment, whip cream on medium-high speed until soft peaks form. 
• With the mixer running, sprinkle with sugar and whip until firm peaks form.
• Pipe a ribbon or rosettes around the border of the cheesecake or ice the entire top.
• Fill center with pineapple topping. 
• Sprinkle with almond slices.

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs. sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp. minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

• On medium high heat, heat the oil in a large skillet or wok.
• Add the peas/carrots mix, onion and garlic.
• Stir fry until tender.
• Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
• Now add the rice and soy sauce and blend all together well.
• Stir fry until thoroughly heated!

Hot Bacon Cheddar Dip

Easy to make and delicious!  This is great for crackers, bread or veggies…Thank you Spend with Pennies

16 oz sour cream
10 slices bacon, cooked crisp and crumbled
8 oz shredded cheddar cheese
5 green onions slivered
1-2 dashes hot sauce
8 oz cream cheese, softened

• Preheat oven to 375 degrees
• Combine all ingredients. Place into a (2 quart) casserole dish or pan.
• Bake 25-30 minutes or until hot & bubbly.
• Serve warm with crackers or vegetable sticks.

Brown Sugar Snickerdoodle Cookies

Softer texture than the average cookie...but still delicious. Thank you Mommys Sweet Confessions

1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 eggs
1 teaspoon vanilla extract
3 cups all purpose flour

Topping
1/2 cup granulated sugar
1-1/2 teaspoons ground cinnamon

• In a medium mixing bowl beat butter with an electric mixer on medium to high for 30 seconds.
• Add the granulated sugar, brown sugar, baking soda, and cream of tarter and beat until combined, scraping down sides occasionally.
• Beat in eggs and vanilla until combined 
• Beat in the flour until combined.
• Cover the dough and refrigerate for 15-60 minutes, or until easy enough to handle.
• Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
• Mix the 1/2 cup granulated sugar and the ground cinnamon in a small bowl. 
• Using a 1-1/2 tablespoon cookie scoop, scoop out a level scoop full of dough and place the ball in your hand, rolling it in to a round ball. 
• Roll in the spice and sugar mixture to coat, and place on a cookie sheet lined with parchment. 
• Place 12 cookies on a sheet at a time, spacing them evenly.
• Bake for 10-12 minutes, or until the edges start to brown.
• Let cool on the parchment until solidified a bit before transferring to a cooling rack.

Crispy Pepperoni & Cheese Stuffed Chicken

So juicy, crispy and delicious. Thank you Spend With Pennies

 

4 boneless, skinless chicken breasts

2 oz. mozzarella cheese, finely diced

8-12 thin slices of pepperoni

1 large egg, beaten

1/2 cup all purpose flour

1/2 cup Panko Bread Crumbs

1/2 tsp each oregano & pepper

1/4 cup Olive Oil

• Preheat oven to 350F.
• Using a sharp knife, cut a slit in each chicken breast and move the knife around to create a pocket. You do not want to cut through the chicken, just to make a pocket.
• Stuff 1/4 of the cheese and the pepperoni slices into the pocket of each chicken breast.
• Secure with a toothpick.
• Set up 3 bowls, one with flour, one with egg and one with breadcrumbs & oregano/pepper.
• Dip each chicken breast in the flour, then the egg and finally the breadcrumb mixture.
• Heat the olive oil in a skillet over medium-high heat.
• Ensure the oil is hot before placing the chicken or the result will be greasy.
• Fry the chicken breast for about 2 minutes per side or until brown and crispy.
• Transfer chicken to a baking sheet and continue baking about 25 minutes or until cooked through

Orange and Cranberry Pecan Muffins

Thank you Everyday Insanity

3/8 cup milk
3/8 cup fresh orange juice
1/4 cup fat free Greek Yogurt
1 egg
1/2 cup butter melted
1/2 cup sugar
Zest of 1 large orange
1 3/4 cups flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/2 cup fresh cranberries, chopped 
1/2 cup pecans, chopped

• Preheat oven to 350 and spray muffin tins with Pam.
• In medium bowl combine milk, juice, yogurt, egg, and butter. 
• Whisk until well combined. 
• In a large bowl add sugar and orange zest, rub together with your finger tips. 
• Add in flour, baking powder, salt, cinnamon and ginger. 
• Pour the milk mixture into the dry ingredients. Mix gently. 
• Add cranberries and pecans. Do not over mix. 
• Use a cookie scoop to portion batter in muffin tins. 
• Sprinkle coarse sugar on top of each muffin.
• Bake muffins for 18 minutes, mini muffins 12 minutes. 

Caramel Banana Cake Roll

This cake roll is a light version to the typical cake roll. Thank you Lady Behind the Curtain

 

1 cup cake flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

2 eggs

3/4 cup sugar, divided

1/2 cup mashed ripe banana (about 1 medium)

1 teaspoon vanilla extract

1 teaspoon grated lemon peel

3 egg whites

1 tablespoon confectioners’ sugar

Filling :

4 ounces reduced-fat cream cheese

1/2 cup packed brown sugar

1/2 teaspoon vanilla extract

1 cup reduced-fat whipped topping

1 tablespoon confectioners’ sugar

2 tablespoon fat-free caramel ice cream topping

• Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with non stick cooking spray; set aside.
• Combine the flour, baking soda, salt and baking powder.  
• In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.  
• In a small mixing bowl, beat egg whites on medium speed until soft peaks form.  
• Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
• Add flour mixture to banana mixture; mix gently until combined.  
• Fold in egg white mixture.
• Spread into prepared pan.  
• Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched.  
• Cool 5 minutes.
• Turn cake onto a kitchen towel dusted with confectioners sugar.
• Gently peel off waxed paper.  
• Roll up cake in towel jelly-roll style, starting with a short side.  
• Cool completely on a wire rack
• Once the roll is cooled, un roll the cake.  Because the cake has cooled in a rolled position it will easily re roll. 
• In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.  
• Beat in vanilla; fold in the whipped topping.  
• Unroll cake and spread the filling.  
• Roll back up, sprinkle with confectioners’ sugar and drizzle caramel ice cream topping.

Thai Beef Skewers

So simple. Thank you I Wash You Dry

1 pound sliced Sirloin Steak
1 tablespoon minced Garlic
1/4 cup Soy Sauce, light
1 tablespoon Brown Sugar
4 Limes, squeezed
1/2 tablespoon Chili Sauce (like Sriracha)
2 sliced Red Bell Peppers (I used red and green)
8 Skewers

• Soak the skewers in water, and preheat the grill to high.
• Mix all the ingredients together and let marinade for 15 minutes.
• Skewer the beef and peppers (two skewers per person), and grill them to desired doneness.
• Enjoy!

Loaded Chocolate Chip Cookie Bars

Thank you Crazy for Crust

2 cups brown sugar
1/2 cup (1 stick) butter
2 eggs
1 tablespoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
2 cups flour
Use 2-3 cups of mix-ins - your choice. I used:
1 cup (mixed) white and semi-sweet chocolate chips
1/2 cup toffee bits (bits o’ brickle)
1 cup Reese’s Pieces, divided

• Preheat oven to 350 degrees. 
• Line a 9x13” pan with foil and spray with cooking spray.
• Cream brown sugar and butter 
• Add eggs and vanilla and beat until combined. 
• Add baking powder, salt, and flour and mix.
• Mix in 2-3 cups of mix-ins. You can use whatever you have on hand
• Stir all those into the batter.
• Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). 
• Sprinkle 1/4 cup Reese’s Pieces over the top.
• You can use about 1/4 cup of anything you have for this step: M&Ms, chocolate chips, etc. It just makes them look prettier.
• Bake at 350 for about 25 minutes...be careful not to overcook - the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool
• Cool completely before slicing into squares.

Cheesecake Apple Pie

Cheesecake and apple pie in one delicious pie crust. Try it topped with ice cream and caramel topping for an extra burst of flavor. Thank you Inside BruCrew Life

 

1 refrigerated pie crust  e.g Pillsbury
1 package cream cheese (8 oz.)
1 egg
1/4 cup sugar
3 cups Homemade Apple Pie Filling
Ice cream
Caramel ice cream topping

• Roll out the dough according to the package directions. 
• Place in a 9 inch pie plate and leave the extra dough over the edges. 
• Set aside.
• In a mixing bowl, beat the cream cheese and sugar until creamy. 
• Beat in the egg. 
• Spread in the bottom of the pie plate. 
• Gently spoon the apple pie filling on top. 
• Fold the edges of the dough up and over the filling. 
• Overlap the dough to create a large pleated look. 
• Bake at 375* for 40-45 minutes. 
• Cool completely.
• Cut into 10 slices. 
• Serve with ice cream and caramel ice cream topping if desired. 
• Keep refrigerated in a sealed container for 5-6 days

Sweet Hawaiian Crockpot Chicken

Incredibly easy. Thank you Cooking Panda

1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast

• Cut the chicken into bite size pieces
• Add all ingredients to the crockpot 
• Cook on low 6-8 hrs

Strawberry and Cream Cheese Muffins

Thank you Hugs and Cookies XOXO

1 3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

14 tsp salt
8oz cream cheese
1 stick butter
1 cup sugar
2 eggs
1/4 cup milk
Strawberry jam
Coarse sugar

• Preheat oven 350F
• Line muffin tray
• Beat butter, cream cheese and sugar
• Add eggs
• Add dry ingredients and milk
• Divide in 6 large muffin cups
• Top each with a dollop of jam and swirl with a toothpick
• Sprinkle coarse sugar
• Bake approx 30 minutes

Banana Pineapple Smoothie

Thank you Mammas Recipes

1 banana – cut into chunks
1 cup fresh or frozen Pineapple chunks
1 cup pineapple or orange juice
½ cup plain yogurt
1 tablespoon honey

• Put all the ingredients into a blender and blend until smooth

Pineapple Teriyaki Burgers

Thank you Love Bakes Good Cakes

2 lb. lean ground beef
Salt and pepper to taste Teriyaki sauce, to baste 8 Pineapple rings 8 Hamburger buns (toasted, if desired) Shredded lettuce 8 Cheddar Cheese slices Mayo

• Preheat your grill (direct grilling over high heat).
• Divide the ground beef into 8 equal portions. 
• On waxed paper, flatten each portion into thin patty shapes. Season with salt and pepper.
• Grill the pineapple slices a few minutes on each side until it has grill marks. 
• Meanwhile, place the burgers on the grill and grill for approximately 4-5 minutes.
• Carefully flip and continue to cook the patties for another 3-4 minutes or until the meat is cooked through 
• Using a basting brush, brush the burger with teriyaki sauce. 
• Allow to cook for an additional minute or two - and baste with teriyaki sauce again. 
• Top each burger with a slice of cheese and cook until cheese melts - about 1-2 minutes. 
• Remove the burgers from the grill and allow them to rest for a few minutes before serving. 
• Now is a great time to toast your buns if you like them toasted!
• Top each bun with a bit of mayonnaise. Add a burger patty, pineapple slice and shredded lettuce. 
• Serve!

Mint Chocolate Chip Brownies

Thank you My Baking Addiction

12 tablespoons unsalted butter
1 1/2 cups granulated sugar
2/3 cup dark cocoa powder {I used Hershey's Special Dark}
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup dark chocolate mint chips; divided use

• Preheat oven to 350 degrees F.
• Line an 8x8 baking pan with parchment and spray with non-stick cooking spray; set aside.
• Set a medium sized saucepan over medium heat and warm the butter until melted.
• Add the granulated sugar and stir well.
• Remove pan from heat and whisk in the cocoa powder.
• In a separate bowl, lightly beat the eggs and vanilla.
• Pour the chocolate mixture into the bowl and whisk in with the eggs and vanilla until well combined. Gently stir in the flour and salt; do not beat or over mix.
• Fold in 3/4 cup of mint chocolate chips.
• Pour batter into the prepared baking pan and smooth top with an offset spatula.
• Evenly distribute the remaining 1/4 of mint chocolate chips across the top of the brownies.
• Bake at 350 degrees F for 30-35 minutes.
• Take care not to over bake. Cool completely.

Creamy Chicken and Rice Milano

2 cups of cooked white Rice 
1 pound boneless skinless chicken breast, cut into 1 inch pieces 
1/4 teaspoon Kosher salt 
1/4 teaspoon ground black pepper 
1/2 teaspoon Italian seasoning
2 tablespoons unsalted butter, divided
1 package (8 oz.) sliced mushrooms
1/2 cup low sodium chicken broth
1/4 cup white wine (or 1/4 cup more chicken broth)
1 package (8 oz.) garlic and herb spreadable cheese
1/2 cup sliced sun dried tomatoes packed in oil, drained
1 bag (6 oz.) fresh baby spinach leaves
Parmesan cheese, freshly grated

• Season chicken with salt, pepper and Italian seasoning. 
• In large skillet over medium-high heat, melt 1 tablespoon butter. 
• Add chicken and saute for 5 minutes, turning occasionally. 
• Remove and set aside. 
• Add remaining butter to skillet with wine and mushrooms; saute for 5 minutes. 
• Add chicken back to skillet and stir in rice, broth and garlic and herb cheese until sauce turns creamy. 
• Stir in sun dried tomatoes and spinach. 
• Cover, lower heat, and simmer for 5 minutes, stirring once. 
• Remove from heat, let sit for 2 minutes. 
• Sprinkle freshly grated Parmesan cheese over top.