First up this week, chicken breasts stuffed with sun-dried tomatoes, goat cheese and basil. I used this recipe at Confections of a Foodie Bride as my inspiration. It was basically prepared the same way, I just didn't use the olives and added in about 1/4 cup fresh basil into the stuffing. I was told I could make this again anytime...two thumbs up!
Next up, Summer Squash Gratin following the recipe posted at Kath Eats. I'll give this an average rating. I grilled my zucchini and squash as their recipe states but not sure I got enough moisture out of them because I still felt the whole thing was a little soggy. Overall though, a good way to use up all that squash and zucchini that people have this time of year. I made this as a side dish with the chicken above and then leftovers for the next night since we were having simple salads.
Onto the salads. Last week when I was a single girl, I picked up a salad for dinner. It was just a small spinach salad with dried cranberries, madarin oranges, almonds, some cheese and hard-boiled egg (which I hate). The salad was so yummy that I needed to repeat it at home. Sometimes salads purchased just taste so much better than a one prepared at home, but this one did not disappoint. I swapped the cheddar cheese that was in the one I bought for a little goat cheese and made this raspberry vinaigrette from Recipe Girl.
Then it was Mushroom Ravioli with Parmesan Chive Sauce. That salad in the picture is totally for distraction. This did not look appetizing at all. It tasted pretty good. I've made lots of things with wonton wrappers before but this was my first time making pasta with them and boiling them. Boiling them made a big sticky mess. Most of my ravioli stayed together but a few fell apart which created this lovely brown mushroom filling spreading all of them too.
Finally, I needed a little dessert. Certainly can't throw these into the healthy category but a No-Bake Cookie or two never hurt anyone.