I love weekends. I especially love weekends that have an extra day! So nice to know that the hubby, Zac, and I all had an extra day together, and that meant I had extra time to spend in the kitchen. I haven’t baked in a while so I thought with all this extra time why not whip up my flourless peanut butter cookies to enjoy after dinner and to snack on while we watched The Walking Dead premiere!!
Fire Roasted Chicken Stuffed Peppers
– 2 to 3 boneless chicken breasts diced
-3 medium sized red peppers
-1 15 oz can fire roasted tomatoes (run through your food processor to puree)
-large pinch of red pepper flake
-pinch of sea salt and pepper
-handful of fresh chopped cilantro (optional, I didn’t use this time but I have in the past!)
In a large satuee pan cook your chicken until golden, add in seasonings and tomato puree and mix, turn heat down and allow to simmer. In a large pot boil water and and red peppers to pot, allow peppers to boil until nice and soft.
Remove peppers from water and spoon in chicken mixture, place in a small baking pan and pop into pre heated 350 oven to warm everything through, about 5 minutes.
Flourless Peanut Butter Cookies
-1 cup of chunky peanut butter (soften in the microwave about 30 seconds)
-1 cup of splenda or organic raw sugar
-1 large egg
-1 tsp of vanilla extract
In a mixing bowl combine everything but pb and mix using your mixer, everything will be a gorgeous yellow and creamy. Add in pb and continue to mix until nice and thick. Spoon onto baking sheet and place in pre heated 375 oven for around 10 minutes or until cookies are golden and firm on the outside. Allow to cool and devour!
Healthy Wishes, T