Meal Planning with Connie

We ate at home last night. Larry grilled this delicious chicken for us! Many thanks to Terri for sharing this recipe! It is really, really good! Bacon-wrapped Chicken Stuffed with Cream Cheese and Jalapeno Peppers , Parmesan Potato Bake and Mary B.'s frozen tea biscuits Bacon-wrapped Chicken Stuffed with Cream Cheese and Jalapeno Peppers chicken breasts cream cheese, softened jarred jalapeno peppers bacon toothpicks, soaked in water to prevent burning Fillet chicken breasts. Spread cream cheese in the middle of each breast. Sprinkle with a few jalapeno peppers. “Close” chicken and roll into a bundle. Wrap a strip of bacon around each piece, securing with a toothpick. Grill or bake at 350 degrees, until bacon is crispy and chicken is done.

Parmesan Potato Bake (Watch the topping carefully. I let mine get just a bit too brown.) Parmesan Potato Bake 8 cups of peeled, thinly sliced potatoes 2 tablespoons all-purpose flour 2 eggs, slightly beaten (I used 1/2 cup of Egg Beaters.) 1 cup of sour cream (I used light.) 1/2 cup Parmesan cheese 1 -2 tablespoons melted butter (I used fat-freeze squeeze butter.) salt and pepper to taste 1/4 cup of dried bread crumbs tossed with a tablespoon of melted butter (I sprayed mine with fat-free butter spray.) Preheat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray. Place potatoes in a large pan, cover with water and bring to a rapid boil. Turn off heat and place lid on pan. Allow potatoes to sit for 5 - 10 minutes. In the meantime, mix together flour, eggs, sour cream, cheese, 1 tablespoon of butter, salt and pepper. Drain potatoes. Return to pot. Pour egg mixture over potatoes and toss gently. Spoon potatoes into prepared baking dish. Cove with foil