New Weeknight Meal

This goes against all my good judgement.  But sometimes you have to cook for the guys (or the meat enthusiasts).  Even for this self-proclaimed part-time vegetarian, tonight's dinner was yummy.  Friday night Alex ordered chicken stuffed with spinach for dinner at one of our favorite restaurants, and I've never attempted it before, so I thought it would be something different to try.  Alex liked it too, so it's been added to the "what's for dinner?" repertoire.

Wrapped Up & Stuffed Chicken
Yield: 3-4 servings (or 2, if one of you is really hungry)

Prep time: 15 minutes
Cook time: 45 minutes

Ingredients:
3 chicken breasts
1 6 oz package of frozen chopped spinach, thawed and well drained
1/2 tsp nutmeg
1/2 tsp pepper
1/4 tsp salt
1/3 cup parmesan cheese
1 to 2 Tbsp sour cream
Garlic powder
Onion powder
6 bacon slices

Season both sides of chicken breasts with salt, pepper, garlic powder, and onion powder.  Cut the chicken breasts through the thickest part to "butterfly" them.  Mix together spinach, nutmeg, salt, pepper, parmesan cheese, and sour cream.  Stuff the chicken breasts with the spinach mixture, fold over.  Wrap each chicken breast in 2 slices of bacon.  Bake for 35 minutes.  Turn the oven to Broil.  Broil for about 5 minutes, turn the oven off, but leave the chicken in the oven for about another 5 minutes (be careful here, my oven was a little smokey from the bacon cooking).

Seasoned Smashed Potatoes 
Yield: 4 servings
Cook time: 30 minutes

5 medium yukon gold potatoes, boiled
~ 2 tsp of Ranch seasoning ( I used about 1/4 of the packet)
Salt & Pepper
Milk (I used almond milk)
2 Tbsp butter
~ 1/4 cup sour cream

Drain water from the boiled potatoes, return to the pot.  Smash potatoes with a potato masher.  Add salt and pepper to taste.  Add the butter.  Add the almond milk (I don't measure, just added milk until I got the texture I wanted, maybe 3/4 cup or so), continue to smash the potatoes.  Add the sour cream and Ranch seasoning, stir until combined.