It's All in the Spice

4 thin, boneless chicken breast 2-3 good handfuls of fresh baby spinach 1 T. butter 1/4 tsp. my house seasoning (equal parts onion powder, garlic powder and black pepper, store in an airtight container) 4 slices deli ham shredded Italian blend cheese 1/2 C. Italian bread crumbs 1 T. grated parmesan cheese Combine the bread crumbs and parmesan cheese on a plate, set aside. Melt the butter in a pan over med. high heat. Add in the spinach and house seasoning and cook until the spinach has wilted. Remove from heat and set aside. Take the chicken, one breast at a time and place in a Ziploc bag and using a mallet, pound out just a bit...not too thin. Remove to a plate and repeat with remaining chicken. Top each breast with a slice of ham, then a little of the spinach and the add a little bit of the cheese. Roll up (I did not use toothpicks, mine held together pretty well, use toothpicks to secure if you desire) and dredge through the breadcrumbs to coat. Place in a tin foil lined baking ...

Serves 4 Ingredients 3 asparagus stalks, cut into 1-inch pieces 1/2 cup chopped spinach 1/2 cup chopped broccoli 1/2 cup sliced mushrooms 2 tablespoons minced garlic 2 teaspoons olive oil, divided 1/2 pound frozen whole-wheat bread dough loaf, thawed 1 medium tomato, sliced 1/2 cup shredded part-skim mozzarella 2/3 cup pizza sauce Directions Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray. In a medium bowl, add the asparagus, spinach, broccoli, mushrooms and garlic. Drizzle 1 teaspoon of the olive oil over the vegetables and toss to mix well. Heat a large, nonstick frying pan over medium-high heat. Add the vegetables and saute for 4 to 5 minutes, stirring frequently. Remove from heat and set aside to cool. On a floured surface, cut the bread dough into quarters. Press each piece into a circle. Using a rolling pin, roll the dough into a thin oval. On half of the oval, add 1/4 of the sauteed vegetables, 1/4 of the tomato slices and 2 tabl...