Spinach and goat cheese stuffed chicken breast

Inspired by the Lazy Baked Greek Chicken at Not Rachael Ray

Preheat oven to 425.

Saute in olive oil:
1/3 large onion, small dice
3 cloves garlic, minced
1/3 red bell pepper, small dice
1/4 t. red pepper flakes
(should be about twice as much onion as pepper or more)

Mix sauteed onions/peppers/garlic with
1 10-oz package frozen spinach
2 oz goat cheese, crumbled

Butterfly 3 chicken breasts (about 2 lbs).

Drain a can of fire roasted tomatoes and pour 2/3 of the can in a 9x9 pan. Salt and pepper tomatoes.
Stuff the chicken with the spinach and cheese mixture and lay in the baking dish. Pour remaining tomatoes around edges of chicken. Liberally salt and pepper chicken.

Bake for 40 min at 425. Sprinkle with parmesan when it comes out of the oven.

Delicious roast beast and gravy

Rob bought a 2 lb beef chuck roast labeled "mock tender roast." I put it in the crock pot with most of a Bud heavy. I covered the roast with Montreal steak seasoning and a crumbled Telma vegetable bouillon cube. The roast cooked for a good 7 hours - probably 2 hours on high and the remainder on low. After we scooped the roast out of the crockpot, I made gravy. First, I made a roux with 2 Tbsp butter and 2 soup spoons of flour (about 2 Tbsp) and cooked it until it was light brown. We poured in the beef drippings (and what little fat there was), about 2 cups worth, and cooked about 10 minutes until the gravy coated the back of the spoon (a la nappe).

Note: If we want enough leftovers for sandwiches, we need more than a 2 lb roast! There's less than 1/3 of the roast left!