I saw this recipe in the January/February 2011 Cooking Light magazine and immediately bookmarked it to make. You would think we would be sick of Greek flavors after the Angel Hair Pasta and Greek Burger but we weren’t… we all just love Mediterranean flavors. This chicken was really fun to make and tasted wonderful. I split my chicken breast in half (after flattening it) so I could make my
I saw this recipe in the January/February 2011 Cooking Light magazine and immediately bookmarked it to make. You would think we would be sick of Greek flavors after the Angel Hair Pasta and Greek Burger but we weren’t… we all just love Mediterranean flavors. This chicken was really fun to make and tasted wonderful. I split my chicken breast in half (after flattening it) so I could make my
I had some leftover mushroom marinara I needed to use up so I decided to make some stuffed shells with mushrooms, spinach, and turkey Italian sausage. It was a super simple recipe to make and tasted fantastic. If you don’t have time to make your own marinara, just use your favorite sauce from a jar. I served the stuffed shells with homemade French bread for a delicious and hearty meal.Stuffed
I had some leftover mushroom marinara I needed to use up so I decided to make some stuffed shells with mushrooms, spinach, and turkey Italian sausage. It was a super simple recipe to make and tasted fantastic. If you don’t have time to make your own marinara, just use your favorite sauce from a jar. I served the stuffed shells with homemade French bread for a delicious and hearty meal.Stuffed