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Tonight I made a "triple meat" dish. Sounds strange but was SO GOOD! As always, super easy...not as always, a little pricier - but I didn't have to buy the can of crab meat ($2! I'd never buy it!)

I started with b/s chicken thighs, which I flattened. Onto each piece I put a generous blob (technical culinary term) of a mixture of cream cheese and crab meat - 1 block and 1 can, respectively. Then I rolled them up, wrapped them in bacon, and stuffed them - literally - in a Pyrex loaf pan; after 90 minutes in a 325 oven they were done. SO EASY but fancy-looking and delicious! No seasoning required.

With it I served some Dreamfield's penne pasta tossed with chopped spinach and butter, seasoned with sea salt, and sprinkled some Italian blend shredded cheese.

GREAT MEAL!

 
 
This was so easy...I rinsed a package of shirataki noodles. While they were draining I cut some onion into skinny slivers and put it, along with a bag of slaw mix, into a hot pan with a little bacon fat in the bottom. When they started to get limp, I added the noodles, and handful of fresh pea pods, and some sliced mushrooms, then seasoned it all with sesame oil and soy sauce, along with powdered garlic and ginger (heavy on the ginger!). Reduced the heat, covered, and when the cabbage was cooked, served it with some chicken that I'd brined in heavily salted water with garlic and lots of ginger, in addition to the sea salt and some Diabetisweet Brown Sugar sub before roasting.
 
 
I know it says breasts but I think it would be great with thighs also...I had breasts I'd just gotten on sale though (99¢/lb) so I used those.

For the stuffing I combined equal parts (maybe a couple of Tbsp each) of full-fat cream cheese, butter, and parmesan from the green can. Then I mashed in about a Tbsp of Knorr's Alfredo sauce mix.

I took the resulting glop and, after separating the skin from the meat to make a pocket, stuffed the breasts. (I didn't think of it, but afterward I realized I could have cut slits into the meat to get the flavor even more into it.) After all 4 were stuffed, I brushed the tops with olive oil and put them into a 375º oven; because the breasts were enormous, it took them nearly an hour to get done.

But OHHHHHHH were they worth it! The meat was so juicy, and infused with the flavors of the stuffing...it was AMAZING!!!
 
 
Supper was a last-minute, thrown-together deal. I heavily seasoned some b/s chicken breast strips with garlic and chili powder, plus a little sea salt, then cooked them in a frying pan with olive oil. When they were done I cut them into big (2-bite) chunks and tossed them with the pan juices to coat all sides. I also made a simple dip of 2 parts ranch dressing and one part sour cream (full-fat of course). Buttered cauliflower with cheese sprinkled on top was our vegetable.