Some favorite recipes

At the suggestion of a friend, I have decided to post some recipes that I have tried and are actually doable (in other words, for the culinary-challenged). Here are a few, and I hope that you like them as much as I did!

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Wicked Easy Chicken Cordon Bleu

Ingredients:
Thinly sliced chicken breasts
Deli ham (the kind you make sandwiches with)
Swiss cheese (again, the kind you make sandwiches with)
1 egg, beaten
Breadcrumbs

How To:
Layer ham and swiss cheese on top of chicken breast. Roll up chicken and stick it with a toothpick to hold it together. Dip the chicken in beaten egg, then roll in breadcrumbs to make it all nice and crunchy. Bake at 350 degrees for about 20-25 minutes.

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Apple Crisp (It's a good way to use those apples that are about to get a little too ripe)

Ingredients:
4 medium cooking apples (like Granny Smith or Rome), sliced
3/4 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup oats
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

How To:
Heat oven to 375. Grease 8x8 pan and spread apples in the pan. Mix remaining ingredients well, then sprinkle over apples. Bake about 30 minutes.

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Italian Chicken and Couscous (makes a lot, but it makes yummy leftovers)

Ingredients:
1 tablespoon olive oil
2 cloves garlic, chopped
1 can stewed tomatoes, 1/2 cup liquid reserved
1 lb chicken breasts, cut into 1/2 inch strips
1 onion, sliced
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 1/2 cup chicken broth
1 zucchini, chopped
3/4 cup couscous

How To:
Heat oil in skillet over medium heat and cook garlic, stirring frequently. Stir in reserved tomato liquid, chicken, onion, oregano, and pepper. Heat to boiling then reduce heat. Cover and simmer about 10 minutes. Stir in broth, heat to boiling. Stir in zucchini, couscous, and tomatoes, breaking up tomatoes with a fork, and remove from heat. Cover and let stand 5 minutes until couscous is tender and liquid is absorbed.

------------------------------------------------------------------------------------------------Stuffed Zucchini

Ingredients:
4 medium zucchini, halved lengthwise
1 tablespoon olive oil
1 medium onion, chopped
ground pepper
1 1/2 cup feta cheese
1 pint grape or cherry tomatoes

How To:
Preheat oven to 475. Scrape out centers of zucchini to form "zucchini canoes". Set aside centers. Arrange zucchini cut sides down on baking sheet and bake 15 minutes, then remove from oven. Heat oil in large skillet over medium heat. Add onion and 1/2 teaspoon pepper, cook 3-5 minutes. Add zucchini centers and cook about 8 minutes. Remove from heat and fold in feta and tomatoes. Turn zucchini canoes over and fill with mixture. Bake about 20 minutes.