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INGREDIENTS

• 4 boneless chicken breasts
• 2 tablespoons olive oil
• 1 (80g)package boursin cream cheese with herbs
• 8 slices streaky bacon

DIRECTIONS

1. Skin the chicken then fry on each side in the hot oil until golden.
2. When cool enough to handle, make a split in each piece of chicken and stuff with a quarter of the cheese.
3. Wrap with 2 rashers of bacon, transfer to a roasting tin and cook for 20 minutes at 200C/400°F Serve with sauteed potatoes and salad.

INGREDIENTS

• 1 lb ground beef
• 1/2 cup chopped onions
• 1 (16ounce)can stewed tomatoes
• 1 large green pepper, diced into small pieces
• 1/2 cup uncooked long grain rice
• 1/2 cup water
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese

DIRECTIONS

1. In a skillet, brown beef and drain.
2. Transfer to a greased 2-quart casserole dish.
3. Add the next eight ingredients right on top of the beef.
4. Cover and bake at 350 degrees for about 1 hour or until rice is tender.
5. Uncover and sprinkle with the cheese; return to the oven until cheese melts; about 5 minutes.
6. If the rice doesn’t cook all the way; which sometimes happens, just cover with a bit more hot or boiling water and bake a little longer.
7. So the dish doesn’t get washed out by the water; put some beef oxo cubes or just use beef broth to add more flavor.

INGREDIENTS

• 4 medium green bell peppers
• 2 cups cooked rice
• 1 cup shredded low-fat cheddar cheese(4 ounces)
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper

DIRECTIONS

1. Preheat the oven to 300 degrees F.
2. Slice off the tops of the peppers.
3. Wash the peppers and remove the cores and seeds.
4. Stand the pepper cups upright in a saucepan containing 1/2.
5. cup boiling water.
6. Cover tightly and allow to steam for 5 minutes.
7. Remove and drain.
8. In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper.
9. Divide the mixture and stuff each pepper.
10. Stand the peppers in a loaf pan or cupcake tins.
11. Bake for about 15 minutes, until the filling is hot and the cheese melts.

INGREDIENTS

• 4 boneless chicken breasts
• 4 slices bacon
• 3-4 ounces smoked gouda cheese
• 1/4 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper

DIRECTIONS

1. Combine, cayenne, garlic powder, paprika and pepper.
2. Flatten chicken breasts to approx 1/4" thickness.
3. Season both sides of chicken with the cayenne mixture.
4. Place small piece (s) of cheese on chicken and roll up, pressing firmly.
5. Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
6. Bake in a 350 oven for 20 minutes.

INGREDIENTS

• 4 sweet potatoes
• 1/2 cup skim milk
• 1 cupcrushed pineapple in juice

DIRECTIONS

1. Wash the sweet potatoes and then pierce the skin a few times with a fork.
2. Place them on a paper towel so that they do not touch each other and microwave on high for 7 minutes.
3. Turn them over and microwave another 6 minutes.
4. Check to be sure the potatoes are done, cooking longer if they are not.
5. Cut a slice in the long side of the potato and scoop out the pulp leaving a shell about 1/4 inch thick.
6. Put the pulp of all the potatoes in a food processor bowl.
7. Add the milk and a dash of pepper, if desired.
8. Drain the pineapple and then added the drained fruit to the food processor.
9. Process until thoroughly mixed.
10. Refill the shells with the sweet potato/pineapple mixture.
11. Put the filled potatoes on a microwave safe plate and cook on high for 4 minutes.