Chicken Stromboli

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Chicken Stromboli

1 pkg. (10 oz) frozen chopped spinach, thawed and well drained

½ cup shredded Colby & Monterey Jack cheese blend

1 pkg. (11 oz) refrigerated Pillsbury Thin Crust Pizza Crust

1 cup pasta sauce, divided

2 tsp grated parmesan

2 tsp milk

1 lb. chicken or turkey breasts, cut into strips

Preheat oven to 400 degrees. Boil a cup of water on medium in a large skillet; add chicken and return to boiling. Cover; simmer 8 to 10 minutes. Allow to cool slightly, then chop.

Unroll crust into a 14”x12” rectangle on a parchment paper-lined baking sheet. Spoon half the sauce down the center lengthwise, leaving 3” on either side. Layer spinach, chicken and cheese over sauce. Cut 12 strips on both sides of crust. Fold strips over filling, so they overlap. Brush with milk and sprinkle with parmesan.

Bake for 12 minutes. Serve with remaining sauce.

Serves 6. Prep time: 15 minutes Cook time: 20 minutes

Eggplant Parmesan

Eggplant Parmesan


1 eggplant, peeled and thinly sliced
1 egg, beaten
2 cups Italian seasoned bread crumbs
3 cups spaghetti sauce, divided
1/2 (16 ounce) package mozzarella cheese, shredded and divided
1/4 cup grated Parmesan cheese, divided
1/4 teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.

Cilantro-Lime Chicken with Avocado Salsa

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Cilantro-Lime Chicken with Avocado Salsa

4 skinless, boneless chicken breast halves

1-1/2 Tbsp. olive oil

2 Tbsp. minced fresh cilantro

2-1/2 Tbsp. fresh lime juice

Cooking spray

½ tsp. salt

1 C. chopped plum tomato (about 2)

2 tsp. fresh lime juice

2 Tbsp. finely chopped onion

¼ tsp. salt

1/8 tsp. freshly ground pepper

1 avocado, peeled, finely chopped

Combine cilantro, 2-1/2 Tbsp. lime juice, olive oil in large bowl; add chicken, toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken with ¼ tsp. salt. Heat grill pan over medium-high heat; coat with cooking spray. Cook chicken on grill; cook 6 minutes on each side or until done. Combine tomato, onion, lime juice, salt and pepper in medium bowl; add avocado, stir gently to combine. Serve salsa over chicken. Serves 4 with ¼ cup salsa.

Snickerdoodles

Snickerdoodles

½ C butter, softened

½ C shortening

1 ½ C sugar

2 eggs

2 ¾ C flour

2 tsp cream of tarter

1 Tbsp baking soda

¼ tsp salt

Preheat oven to 400 degrees. Mix butter, shortening, sugar and eggs thoroughly. Blend in flour, cream of tarter, baking soda and salt. Shape dough into small balls. Mix 2 Tbsp sugar and 2 tsp cinnamon; roll balls in mixture. Place on ungreased cookie sheet. Bake 8-9 minutes. Remove immediately.

Chowder

Chowder

2 stalks celery, thinly sliced

3 Tbsp butter

2 Tbsp flour

1 ¾ cup chicken broth

2 cups refrigerated diced potatoes with onions

1 to 2 cups half and half to desired thickness

4 slices bacon, crumbled

Salt and pepper

In a saucepan, cook celery in hot butter over medium heat about 5 minutes or until tender. Stir in flour until combined. Stir in broth; bring to boiling, stirring constantly. Add potatoes; return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until tender. Slightly mash potatoes. Stir in half and half and bacon. Heat through. Season with salt and pepper.

Chicken Bruschetta

Chicken Bruschetta


4 boneless, skinless chicken breasts
1 tsp. garlic powder
¼ tsp. salt
1/8 tsp. pepper
2 Tbsp. olive oil
1 C. mushrooms, sliced
5 garlic cloves, minced
¼ tsp. salt
½ C. red onion, chopped
1 tsp. dried basil leaves (I used fresh)
4 tsp. balsamic vinegar
1/8 tsp. freshly ground black pepper
3 med. tomatoes, chopped
¼ C. shredded Parmesan cheese

Spray broiler pan with nonstick cooking spray. Sprinkle chicken with garlic powder; ¼ tsp. salt, and 1/8 tsp. pepper; place on broiler pan. Broil 4-6 inches from heat for 6-8 minutes on each side. Heat olive oil in large skillet over medium-high heat until hot. Add mushrooms, garlic, and ¼ tsp. salt; cook 1-2 minutes, stirring occasionally. Add onion, basil, vinegar, and ground pepper; cook 30-45 seconds. Add tomatoes; toss; remove from heat. Arrange chicken on plates; sprinkle with half of the cheese; top with mushroom mixture; sprinkle with remaining cheese.

Melissa’s Hawaiian Haystacks

Before hand in crock pot, cook chicken and then shred. How much chicken depends on how thick you want your curry to be. I usually do enough breasts to make 3-4 cups of cooked chicken.

1/4 C Butter

1 C chopped onion

1 C chopped celery 

1/4 flour

2 t curry (or more!)

2 t salt

1 tsp white pepper

2 C chicken stock

2 C coconut milk

3-4 C cooked and finely shredded chicken

Cooked Rice

Toppings of your choice (pineapple, green onions, chow mein noodles, tomatoes, cucumber, cherry craisins, olives, bell peppers, cheese)

Melt butter in sauce pan. Saute onion and celery until soft. Whisk in flour and cook for one minute while stirring.

Add salt, pepper, and curry powder. Stir.

While whisking, slowly add chicken stock and then coconut milk. Stir until heated through and thickened.

Add cooked/finely shredded chicken to the sauce. Stir.

Pour on top of cooked rice and add your desired toppings.

(Double or triple to feed bigger groups!)

Brownie Minis

Brownie Minis

1 box of brownie mix, plus water, eggs, oil that it calls for

Rolos or Reese's Peanut Butter Cup minis

Mini muffin tins

Mix up the brownies as directed on the box. Spray the muffin tins with cooking spray, making sure to coat the sides as well as the bottoms. Fill each cup in the tins about two-thirds ful with brownie mix. Bake at temperature given in brownie instructions for about 8 minutes, then push a Rolo or a Reese's Cup into the center of each brownie. Bake another 8 to 10 minutes (check for doneness with a toothpick). Let cool, pop them out and enjoy!

Shar's Enchiladas

Shar’s Enchiladas

Enchilada sauce

Hamburger, browned

Corn tortillas

Cheese, grated

Sour cream

Salsa

Put a tiny bit of enchilada sauce in bottom of 9x13 pan. Dip corn tortilla in enchilada sauce (one big can or two small cans). Put cooked meat (chicken or ground beef) and sauce in tortilla and wrap up. Fill 9x13 pan with rolled up tortillas and cover with grated cheese. Bake at 350 degrees for about 15-20 minutes (until cheese is melted)

Sauce: Sour cream, salsa and grated cheese (just mix them till it looks good)