Mother's Day D&D Menu: Dinner and Dessert

"Love is patient; love is kind. Love is not jealous; is not proud; is not conceited; does not act foolishly; is not selfish; is not easily provoked to anger; keeps no record of wrongs; takes no pleasure in unrighteousness, but rejoices in the truth; love bears all things, believes all things, hopes all things, and endures all things."
 ~I Corinthians 13:4-7


Mother's Day is just around the corner.  Being a mother is the most rewarding, challenging, and fulfilling job ever.  It really is a full time job.  Many people can't do our job.  We have to do laundry, clean the house (sometimes two or three times a day), cook, take care of boo boo's, comfort when sad, participate in tea parties, dress up as superhero's, attend academic and sporting events, and the list goes on.  Sometimes we do all of that in one day.  Like I said, rewarding, challenging, and fulfilling.  It's great to have a day where we are pampered and our love ones show us how much they appreciate all of our hard work.


 Here is a recipe you can make during a week day or for a special occasion like Mother's Day.  To all the mom's out there, Harrell's Haven hopes you have a wonderful and blessed Mother's Day. 

Dinner Recipe: Asparagus and Mozzarella Stuffed Chicken Breasts

Ingredients:

• 2 large skinless, boneless chicken breast halves
• salt and black pepper to taste, garlic powder, season all
• 8 asparagus spears, trimmed - divided
• 1/2 cup shredded mozzarella cheese, divided
• 1/4 cup Italian seasoned bread crumbs

Directions:

*This recipe has about 390 calories per serving

1. Preheat an oven to 375 degrees F.  Grease an 8x8-inch baking dish.
2. Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with seasonings.
3. Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
4. Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F 
5. Serve with rice or mash potatoes. 

Dessert: Peanut Butter Ice Cream Sandwiches

Ingredients:

1-1/2 cups of all purpose four

1/2 tsp of baking soda

pinch of salt

8 Tbsp (1 stick) unsalted butter (room temperature)

1 cup of sugar

1 large egg

1 cup of smooth peanut butter

1 tsp. of vanilla extract

3 cups of ice cream of your choice (softened)

**If you do not want to make your own peanut butter dough, you can buy the dry package of peanut butter cookie mix in the baking aisle

Directions:

**Each serving has about 410 calories

1. Preheat oven to 375 degrees.  Line 2 large baking sheets with parchment paper.  Sift flour, baking soda, and salt together.  Using a mixer on medium speed, beat butter and sugar together until light, about 2 minutes.  Add egg; mix well.  Beat flour mixture into butter mixture.

2. Roll dough into 1-1/2 inch balls.  Place 2 inches apart on sheets.  Flatten with a fork in a crisscross design.  Bake until golden (12-15 minutes).  Let cool on sheets for 5 minutes; transfer to a rack to cool. (TIP: When using the fork to make crisscross design, dip your fork in water before pressing down on each cookie).

3. Place 1 scoop of ice cream on a cookie, top with another cookie and carefully press down.  Wrap in plastic wrap and freeze.  Repeat with remaining cookies and ice cream.  Freeze for 45 minutes and serve.  

*If you are going to use the packaged cookie dough, follow instructions on package for baking.  Then refer to step 2 of the directions listed above.

 

ENJOY and again Happy Mother's Day!!!