Peppers - QUICK use them!

Last night, I forgot to take out any freezer meals. I need to be better about that!

So, I decided to use some of the sweet peppers that we bought a huge bag of and never used yet. Don't you hate when that happens?? "Oh these are on sale and they sound AWESOME, let's buy wayy too many of them and then they go bad." :-/

So the peppers were on the verge of going bad, and I made a HUGE serving of Simply Salsa for a party last Saturday, that no one really touched. We had chicken tacos with the Southwest Slow Cooker Sauce, but my friend made a 7 layer dip and we used that as a topper for them... It was amazing!

We also have a ton of frozen chicken because I didn't use as much as I thought I would for Kate & Mike's freezer meals (I ran out of room in the freezer, so I couldn't use it all!). I decided to do a Simply Pepper Chicken skillet meal.

I put about 6 chopped peppers, 3 cups of Simply Salsa (with canned tomatoes), 2 tbsp of Onion Onion and 8 chicken tenderloins chopped into bite sized pieces in my big skillet on high. Mixed it up a bit, and put on the timer for 20 minutes. With about 3 minutes left, I turned it down to medium low, and added a cup of mild cheddar. I started to burn it a bit with it on so high!

After it cooked up, I put some serving on a tortilla and added some sharp cheddar to it. It was a little spicy (I think from the Simply Salsa Mix), but overall super delicious!

If you are interested in ordering any of these products, don't hesitate to shop! All the new fall products are out and super yummy! :) Shop here!

Are you interesting in hosting a party to receive some of these products for free? Just e-mail me at mixwithsteph@gmail.com.

Until next time,

Keep Cooking!

Italian Cheese Stuffed Chicken Breasts

Hello!

Wednesday, I was in the mood for something different. Brad cooked the night before and it was delicious. I had to live up to his wonderful meal of meatballs, zucchini, eggplant, and pasta!

I decided to create stuffed chicken breasts. I bought some string cheese a little bit ago, so decided to use that to stuff the breast.

Ingredients: (These can be changed to whatever you need!)
3 Chicken Breasts
2 Mozzarella String Cheese
1 Can of Diced Tomatoes
2 cups Mushrooms
3 tbsp Garlic Garlic
3 tbsp Onion Onion
3 tbsp Italian Seasoning
3 tbsp Pepper
3 tbsp Parmesan Garlic
3 tbsp Parmesan cheese
3 tbsp Cilantro
1 cup Ragu Tomato Sauce

I had to defrost the meat, since I never think of it in the morning. Sometimes, the microwave does a great times.. other times it takes like 30 minutes. This was 30 minutes moment. Luckily, Brad got stuck at work late so we weren't waiting around for food. I just want creating my masterpiece while he was still at work!

I put the tomatoes in the bottom of my Pampered Chef baker with a layer of the mushrooms on top. Then I added about 1 1/2 tbsps of all my spices. I think I might have over done it with spices, but Brad said it was good.

Once the meat was defrosted, and since I don't have a meat tenderizer #thingstoputontheregistry, so I used my grandma's rolling pin to beat the chicken down. After I smacked it until it was pretty flat and stretched out.. I dipped it into the remaining spices as a rub on both sides of the chicken.

I rolled the chicken around half of a stick of the cheese. and put it into the baker with the roll on the bottom so it didn't come undone. You could use toothpicks, I just couldn't find them when I was making it so I just hoped for the best.

On top of the chicken, I added the Ragu sauce for some added taste.

Popped it in the oven at 375 for an hour.

Then dinner was ready!

Have you tried any of my recipes? What about the TS Products? Let me know what you think! Also, the PC stoneware bakers are my new go to for bakeware! My friend, Alicia, is a consultant and introduced me. Good for her, bad for me! There goes all my money!

Until next time! Keep cooking!