Chicken stuffed with Cottage Cheese and Vegetables 

3/19/2026 

 I often pull something out of the freezer without looking and try to figure out what to make with it. This time I pulled a chicken breast out of the freezer. I’m sharing this recipe since the chicken turned out so moist and tender and delicious. 

Preheat oven to 350F. 

Cut 1 chicken breast in half, separating top of breast from bottom of breast. To make cutting easier, place breast on a small plate and use the raised edge of the plate to cut the breast evenly. 

Combine: 

¼ c cottage cheese 

2 T chopped vegetables, for example: chopped raw carrots and broccoli 

½ t Italian seasoning 

½ t salt and a dash of pepper 

and place on top of lower part of breast. Place upper part of breast on top and secure with toothpicks. 

Cover with 

3 T French salad dressing 

2 T bread crumbs 

Place on parchment-lined sheet. Bake 30 min at 350F or until internal temperature reaches 165F.

Pork Rib Rub

 

Combine

4 parts coarse Kosher salt

2 parts cumin

2 parts garlic powder

2 parts Italian seasoning

1 part black pepper

and save till ready to use.

To make ribs

Lightly coat ribs in vegetable oil. Sprinkle rub on top. Let sit before baking ribs.

Banana Cake

Banana Cake

April 7, 2020

Grease and flour 9x13" pan. Preheat oven to 350F.

In large bowl, combine

  2 c flour - or 1 1/2 c flour plus 1/2 c almond meal

  1 c sugar

  2 t baking soda

  2 t cinnamon

  1/2 t salt.

Mix in

  2 beaten eggs

  1/2 c vegetable oil

Beat for 2 min. Add in:

  3 ripe bananas

  2 T orange juice (or other citrus juice)

  and up to 1/2 c milk (to make a thin batter).

Bake in 9x13" pan at 350F for 42-47 min.

Top with Coconut Cream Cheese Frosting when cool:

Let soften

  5 oz cream cheese

  1 1/2 T butter.

Beat while gradually adding

  3 c powdered sugar.

If necessary, add milk to reach spreading consistency.

Stir in

  1/2 c shredded coconut.

"Philly Cheese Steak" Skillet

(based on Philly cheese steak recipes, but made with hamburger and in a skillet)

Cook

• 1 T olive oil
• 1 c chopped onion
• 1/2 c chopped green pepper

in a large skillet until tender.  Remove from skillet and place in small bowl.  Add

• 1 T vinegar
• 2 t Worchestershire sauce

to bowl.  In same skillet, brown

• 1 lb ground beef (or 1 lb beef cut in thin strips).
• 1/2 t salt and/or garlic salt
• 1/4 t black pepper

Drain off fat.  Add onion/pepper mixture to skillet.  When heated, mix in

• 1/2 c mayonnaise

and then top with

• 4 oz Mozzarella cheese
• 1/4 c Parmesan cheese.

Cover and let sit on low to no heat until cheese is melted.  Serve on a plate or on a bun.

Easy Tasty Pork

This recipe also works well for both left-over pork and pork chops.  Pork chops do not need to be cut up, but a pork roast does.
Place
  3/4 lb or more pork
  1/4 c olive oil
  1/2 c chopped onion
  1/4 c chopped celery
  1 t Italian seasoning
  1/4 t dry mustard
  1/4 t dried rosemary
in large skillet.  Brown. Sprinkle
  2 T flour
over the pork and brown.  Then add
  1 c water or more to cover.
Simmer for half an hour or more, adding water as needed to keep from drying.

Spicy Beef (based on a Mongolian beef recipe)

Fry vegetables (shredded carrots, green onions, and/or brocolli - as the mood strikes) and the following spices in 2 T oil:
1/2 t ginger
1 T garlic powder
1 T onion powder
1 t red pepper flakes.
Remove from pan.  Brown
1 lb beef, cut in strips,
in 2 T oil.  When brown, add 1/4 c flour (or cornstarch) to coat beef.  Fry just enough to brown flour.
Add back veg/spice mixture.  Add:
1/4 c soy sauce
1/4 c brown sugar
1/4 c water
1/4 c orange juice (or SunnyD).  (The juice is my secret ingredient.)
Simmer until sauce thickens.  Serve over rice.

carrot pineapple cake

(my husband's favorite cake - especially for his birthday)
Grease and flour 9x13" pan.  Preheat oven to 350F.
Blend (in blender) to desired consistency:
  1 lb carrots
  1 8-oz can crushed pineapple, including juice.
In large bowl, combine
  2 c flour - or 1 1/2 c flour plus 1/2 c almond meal
  1 c sugar
  2 t baking soda
  2 t cinnamon
  1/2 t salt.
Mix in
  4 beaten eggs
  1/2 c vegetable oil
Beat for 2 min.  Add in:
  carrots and pineapple
  and up to 1/2 c water (to make a thin batter).
Bake in 9x13" pan at 350F for 42-47 min.

Top with Coconut Cream Cheese Frosting when cool:
Let soften
  5 oz cream cheese
  1 1/2 T butter.
Beat while gradually adding
  3 c powdered sugar.
If necessary, add milk to reach spreading consistency.
Stir in
  1/2 c shredded coconut.