Stuffed Tomatoes

I've been having an unnatural craving for stuffed peppers.  You know, the old timey recipe for stuffed peppers with ground beef and rice.  Unfortunately my husband doesn't like green peppers.  So I tried to figure out a way to satiate my cravings without making something he wouldn't eat.  I came up with the following recipe.  Another great way to use up all those tomatoes from the garden!

Stuffed Tomatoes (serves two)
2 large tomatoes
1/3 cup ricotta
1/3 cup cooked crumbled hot sausage
1/3 cup mozzarella
1 tablespoons fresh basil, shredded
2 tablespoons extra virgin olive oil

Preheat oven to 350 degrees.  Slice tops off tomatoes.  Using a small knife, cut out insides of tomatoes.  Scoop out meat of tomatoes with spoon.  Invert on paper towel to dry.  Meanwhile, combine remaining ingredients in small bowl.  Stir to combine.  Divide cheese mixture between tomatoes and place in an oven proof baking dish.  Bake 35-30 minutes or until heated through.  Drizzle olive oil over tomatoes and serve warm.

Super Easy Cheesy Chicken Tacos

So like most Americans, my husband and I really love Tex-Mex food.  Mexican comfort food always pleases the palate and can be really affordable whether you visit your favorite taqueria or whip up a dish at home.  This dish utilizes left over chicken breasts for a delicious and quick dinner.

Super Easy Cheesy Chicken Tacos
1 lb. chicken breasts, cooked and shredded
1 8oz. package of cream cheese
1/2 package of taco seasoning
Your choice of corn or flour tortillas
Your favorite taco toppings (I serve with diced tomatoes, shredded romaine lettuce, shredded cheddar cheese, sour cream, and salsa)

Combine all ingredients in a skillet over medium heat.  Stir to combine, making sure all cream cheese is melted.  Serve warm.