Chicken Cordon Bleu French Bread Pizza

1-2 loaves French bread

1 tsp garlic salt

1 tsp Italian seasonings

4 c shredded mozzarella cheese

1 c shredded Gruyere cheese

2 c cooked breaded chicken (such as Tysons Crispy chicken strips), diced

1/2 c diced cooked ham

1/4 c bacon bits

4-5 green onions, thinly sliced

Alfredo sauce:

1.5 c heavy cream

2 Tbs unsalted butter

table salt

1/4 tsp ground black pepper

1.5 oz. Parmesan cheese, grated

1/8 tsp grated nutmeg

Cook chicken according to directions and make your Alfredo sauce by bringing one cup of heavy cream and butter to a simmer in a medium saucepan over medium heat.  Reduce heat to low and simmer gently until the mixture reduces to 2/3 cup, 12-15 minutes.  Off the heat, stir in the remaining 1/2 c cream, 1/2 tsp salt, and pepper.  Return to a simmer over medium-high heat, reduce heat to low and add cheese and nutmeg, heat until cheese is just melted, 1-2 minutes.

Preheat oven to 400 degrees.  Cut bread in half lengthwise and place cut sides up on a large (lined with aluminum) baking sheet.  Spread Alfredo sauce evenly over bread.  Sprinkle garlic salt and Italian seasonings on top of sauce.

Top with mozzarella cheese, Gruyere cheese, cooked chicken, ham, bacon, and green onions.  Bake 10 minutes or until cheese starts to melt.

Modified from Six Sisters and America's Test Kitchen Cookbook

Avocado Veggie Flatbread

Roasted Vegetables:

6 c chopped veggies (I like to use zucchini, squash, tomatoes, peppers)

2 Tbs olive oil

1/2 tsp coarse kosher salt

1/4 tsp coarsely ground black pepper

1/4 c basil pesto (optional)

Creamy Avocado Layer:

1/4 c milk

1-2 Tbs lime juice

3 ripe avocados, skin and pit removed

4 oz. cream cheese, softened

pinch of salt and pepper

Flatbread:

Costco's Toaster naan

freshly chopped chives, green onions, or cilantro for garnish

Preheat the oven to 425.  Place the chopped veggies on a lined baking sheet (put down foil first), drizzle with olive oil, sprinkle with salt and pepper and toss.  Roast for 10-15 minutes and stir, then roast for another 5-10 minutes.  Stir pesto into the veggies until evenly coated.

While the veggies are roasting, add milk, lime, then avocados, cream cheese, salt and pepper to a blender or food processor and blend on low speed, using the tamper to help combine the thick ingredients.  Process until very smooth and creamy.

Warm the flatbread in the oven, microwave, or toaster oven.  

Top the naan with a layer of the avocado cream, then heap with roasted vegetables.  Garnish with chopped chives or whatever.  Serve immediately.

From Mel's Kitchen Cafe

Black Bean and Mango Quinoa Salad

2 c cooked and cooled quinoa (2/3 c dry quinoa)

14 oz. can black beans, rinsed and drained

1-2 medium mango, peeled & diced

1 pepper, diced

4-5 diced tomatoes

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 c)

1/4 c red wine vinegar

3 Tbs olive oil

1-2 Tbs lime juice

freshly cracked pepper

*To cook 1 c quinoa, lightly grease the inside of your instant pot.  Rinse quinoa in a fine mesh strainer with cool water and drain.  Dump quinoa in the instant pot, add 1.25 c water or broth and 1/2 tsp salt (less if using broth) and stir.  Secure lid and set valve to seal, cook on high for 3 minutes.  Quick release immediately and fluff the quinoa with a spoon and allow to cool.

Placed cooked quinoa in a large bowl.  Add mango, pepper, green onion, tomato, black beans, and cilantro.

In a small bowl, combine vinegar, olive oil, lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

You can eat this on a bed of lettuce or with chips, or just plain.  

From Our Best Bites

TikTok Ramen

6 ramen packets (discard spice packet)

6 Tbs butter

6 garlic cloves

2 Tbs ginger

3/8 c soy sauce

3/8 c water

3 Tbs brown sugar

1 Tbs Sriracha sauce

4 green onions

6 eggs

Everything seasoning

Bring a large pot of water to a boil, whisk together the soy sauce, water, sugar, and Sriracha and set aside.

Boil the ramen noodles for 2 minutes.  Drain and set aside.

Melt butter in a large skillet over medium heat.  When the butter is bubbly, add the garlic and ginger and cook for 1 minute.  Increase heat to medium high and add the soy sauce mixture.  Cook until bubbly (about 1 minute).  Add the noodles and stir to coat completely.

Reduce the heat to medium and push the noodles to one side of the pan.  (You might need to add more butter at this point.)  Carefully crack the eggs into the pan, cook until done.  Divide the noodles and eggs among 6 (or 7) bowls, sprinkle with green onions and Everything seasoning.

From Our Best Bites

Chicken Alfredo Bake

Parmesan Chicken:

2 boneless, skinless chicken breasts

2 Tbs olive oil, divided

1 Tbs grated Parmesan cheese

1/2 tsp Italian seasoning

1/2 tsp red pepper flakes

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

3 Tbs water

Cut the chicken breasts into 1" chunks.  Coat the chicken with 1 Tbs of olive oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt and black pepper.  Heat 1 Tbs olive oil in a large skillet over medium heat.  Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).  Add 3 Tbs water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one.  Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes).  Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.

Buttered Breadcrumbs:

2 Tbs butter

1/2 c panko breadcrumbs

1/4 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

Melt the butter in a small skillet over medium heat.  Once the butter has completely melted, stir in everything.  Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden, but now brown (about 5 minutes).  Transfer breadcrumbs to a bowl to stop the cooking process and set them aside to cool.

Alfredo Sauce:

4 Tbs butter

4 cloves garlic, minced

2 c heavy cream

2 c Italian shredded cheese blend, divided

1/4 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

8 oz. rotini, uncooked

20 oz. frozen broccoli florets (baby preferred, if you can find it!)

Using the same skillet used to cook the chicken, melt butter over medium heat.  Add the minced garlic and saute until fragrant (about 2 minutes).  Whisk in the heavy cream and spices.  Let it come to a boil stirring occasionally (about 5 minutes).  Turn the heat down to low and add 1.5 cups of shredded cheese, a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes).  The alfredo sauce will continue to thicken as it cools.

Assembly:

Preheat oven to 375.  Thaw the frozen broccoli in a colander, breaking down any large florets into bite-sized pieces.  Set aside.  At the same time, boil a medium pot of water on high heat.  Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes).  Do not overcook the pasta, as it will soften further in the oven.  Drain the pasta in the colander with the broccoli and set aside.

Mix together the cooked chicken, cooked pasta, thawed broccoli, and alredo sauce in a casserole dish.  Top the casserole with 1/2 c shredded cheese and toasted breadcrumbs.  Bake until all the cheese is melted and the breadcrumbs are golden brown, about 25-30 minutes.

From Budget Bytes

Beef and Tomato Noodle Soup

1 - 1.5 lbs ground beef

1/2 c finely chopped onion

salt and pepper

1.5 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

pinch of dried thyme

6 c chicken broth

28 oz. crushed tomatoes

15 oz. tomato sauce

1 tsp brown sugar (optional)

8 oz. cream cheese, softened to room temperature

2 c (8 oz.) short tube pasta, like ditalini

freshly grated Parmesan cheese, for serving

Heat a large pot over medium heat and add the ground beef, onion, and pinch of salt and pepper.  Cook, breaking the meat into small pieces until meat is no longer pink and the onions are translucent.  Drain excess grease.

Add the basil, oregano, garlic powder, thyme, broth, crushed tomatoes and tomato sauce, stir well.

Bring to a simmer and add the pasta.  Simmer until the pasta is just al dente (according to package directions).  Stir occasionally to prevent sticking and adjust heat as needed to maintain a gentle simmer.

Add the soften cream cheese to a bowl and ladle in 1-2 cups of the hot soup (try to not get the noodles and beef, but don't stress over this too much).  Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt, then whisk until creamy, smooth, and well-combined.

Add the cream cheese mixture back into the soup and stir evenly until combined.  Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened.  It will continue to thicken as it cools.

Serve with freshly grated Parmesan cheese.

From Mel's Kitchen Cafe

Cilantro Lime Chicken

1 lb boneless, skinless chicken breasts

1 c orange juice

1 c chicken broth

juice of 2 fresh limes

2 tsp minced garlic

1/2 c chopped cilantro leaves

1 can black beans, rinsed and drained

2 c frozen corn

1 Tbs cumin

Serve with: rice, guacamole, sour cream, chips, etc.

Add all ingredients to a gallon sized freezer bag or container for instant pot

Make it now: in an instant pot, cook for 9 minutes on high, then allow 10 minutes for pressure to release naturally; in crock pot (fresh or frozen and then thawed), cook on high 3-4 hours, or low for 6 hours.

From frozen: place in instant pot, sauté for 5 minutes or until you have about 1/4 c of liquids.  Cook for 12 minutes at high pressure, then allow 10 minutes for pressure to release naturally.

From Anita Wiggins