Tuesday, April 9, 2013

Quick and Lean: Recipes for the College Budget (Pt. I)

Each of these recipes are variations of things my mom makes at home, but I made simpler to save time and use ingredients that I happened to have around at the time.  Compromise on cost and time, but definitely not on taste! 

The first is a Chicken Caprese Stuffed Bell Pepper.  For this you will need: (Serves 1-2)

  1.  1 whole green pepper
  2. 1 single serving cup of cottage cheese
  3. 1 Roma tomato (or a few grape or cherub tomatoes could work too)
  4. 1 chicken breast (boiled and shredded)
  5. 1/4 cup bread crumbs
  6. Optional: Shredded mozzarella and grated Parmesan cheese to taste (Italian blend or any other white cheese could be good too, this is just what I happened to have at the time)
  7. Optional: Basil (could be fresh and finely chopped, or dried in the spice cabinet)
 Preheat oven to 350 degrees (F).  This is a good one on a time crunch, and there are a few things you can prep ahead of time, such as boiling the chicken breast; you can thaw it first, or boil frozen (thawed it takes <10 minutes to cook, frozen it can take 15-20).  Once the chicken breast is cooked all the way through, I use two forks to shred it.

Then cut your washed bell pepper in half, and scoop the seeds and such out of both halves.  One half you're going to set aside to stuff, and the other, slice up and cut cubes about 1/4 in. in size.  Also, slice up the tomato into pieces about1/4 in. in size, and combine both in a mixing bowl with the cottage cheese, breadcrumbs, a pinch of the shredded cheese (or more, if you so choose), and a pinch of the basil.  Add the shredded chicken to this mixture and combine everything thoroughly.  Then spoon the mixture into the other half of the bell pepper (it should be pretty full, but not spilling out) and sprinkle with grated Parmesan cheese.  Pop into the oven for approximately 15 minutes until the cheese is melted.  Enjoy!

***Next Up: Chicken Apple Stir Fry

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