My husband and I recently took our camper out for the first time this summer. My son and daughter-in-law came to the campsite and we sat by the fire . This is one of our favorite things to do when camping. My cooking column became a subject of discussion. I am including a couple of recipes my daughter-in-law is sharing with me that are their favorites. Camping recipes will follow in another article.
Spinach Artichoke Chicken Bake
4 (6-8 oz) chicken breasts 2 c. packed baby spinach, roughly chopped 1 c. plain low fat yogurt 1 c. marinated artichoke hearts, drained and roughly chopped 1 t. dijon mustard 1/2 t. garlic powder 8 slices mozzarella cheese
Preheat oven to 400 degrees. In a large bowl mix together spinach, yogurt, artichokes, garlic powder, and mustard. Lay chicken breasts down in a single layer in a 9 x 13 baking dish. Evenly distribute spinach mixture over top of each chicken breast. Lay 2 slices of the mozzarella cheese on top of each chicken breast. Overlapping to fit it okay. Transfer to the oven and bake 30 minutes until chicken is fully cooked (chicken should reach an internal temperature of 165 degrees). Let rest 3-5 minutes before serving.
Loaded Baked Potato Salad
3 lbs. diced potatoes 1 1/2 c. sour cream (lite) 1/2 c. mayo (lite) 1 tbl. white vinegar 1 tsp sea salt 1/2 tsp black pepper 2 tbl sugar 3/4 c crumbled bacon 1/4 c diced onion 4 oz shredded cheddar cheese.
Garnish requires extra bacon so fry up a little more. Boil potatoes until fork tender, drain and cool. Mix dressing and pour over the rest of the ingredients. May need to add a splash of milk to thin dressing. Let the salad rest in the fridge for at least 2 hrs. Garnish with extra bacon and shredded cheese.
Enjoy!
Tip: Did you know that cooking your bacon in the oven is easier, less messy, and makes your bacon crispier? Simply lay the bacon flat side by side on parchment paper, turn your oven to 400 degrees and cook for 18-20 minutes. Place on paper towels as soon as it is done.
