Chicken Parm Subs

From Sweet Basil
Sauce
2 Small Cans Tomato Sauce
1 Large Can Diced Tomatoes with Garlic and Basil
3 Cloves of Garlic, minced
1/2 Sweet onion or 2 shallots, minced
1/2 Pkg Johnsonville Sweet Italian Sausage
1/2 Lb Ground Turkey
1 Splash Red Wine
salt and pepper
Chicken
3 Boneless, skinless chicken breasts, pounded out flat and cut in half
1 1/2 Cups Homemade Bread Crumbs, toasted or Foccia Croutons, ground fine
Olive oil
1 pat of butter
Mozzarella Cheese

Drizzle olive oil in a large pan and heat to med. Add onion and cook until translucent. Add garlic and cook until fragrant.Add meat and cook until just barely done. Add the rest of the ingredients, kosher salt and fresh black pepper to taste. Simmer for 1 hour.When the sauce is almost done, coat the chicken with the toasted bread crumbs. Heat the oven to 325.Heat another skillet to med with a drizzle or two of olive oil and a pat of butter. Brown the chicken until just golden on each side.Bake the chicken for 30 min or until cooked through.Place some sauce on the bottom of the roll. Top with chicken, more sauce and the cheese. Place under the broiler until the cheese is bubbly. Enjoy!

CHICKEN PINEAPPLE BLACKBEAN ENCHILADA'S

From The Hive

1 large chicken breast cut in bite size pieces
Salt & Pepper to taste
2 T. lime juice
2 tsp. olive oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 can (20 oz.) pineapple tidbits, drained or 1 ½ C. fresh chopped pineapple
1 can (15 oz.) black beans, drained and rinsed
1 can (4.5 oz.) chopped green chilies
½ C. chopped fresh cilantro
2 C. shredded mozzarella cheese
2 C. shredded cheddar cheese
1 can (10 oz.) enchilada sauce
8-10 flour tortillas
shredded lettuce, olives, tomatoes & sour cream for topping

1. Heat oven to 350 degrees, spray 9x13 pan glass baking dish with cooking spray.2. In a nonstick skillet, heat oil over medium/high heat. Add chicken, lime juice, salt & pepper; and cook until juices run clear. Add onion and red bell pepper cook 4 to 5 minutes until softened. Stir in pineapple, beans, and green chilies. Cook and stir until thoroughly heated.3. Remove from Heat, stir in cilantro and mozzarella cheese.4. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about ¾ cup filling mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.5. Pour remaining enchilada sauce over center of enchiladas and sprinkle with cheddar cheese.6. Bake at 350 degrees for 30-40 minutes until cheese is melted and enchiladas are bubbly.7. Serve on a bed of shredded lettuce,topped with sour cream, olives & chopped tomatoes. (optional)

Farm Stand Pizza

From Sandra's Money Saving Meals (Food Network)

Ingredients
Nonstick cooking spray
1 (1-pound) bag fresh pizza dough (I made my own whole wheat pizza dough)
All-purpose flour, for dusting
2 tablespoons olive oil
1 cup Chunky Tomato Sauce, recipe follows
10 basil leaves, torn
1 cup shredded mozzarella cheese, divided
1/2 cup white mushrooms, sliced
1/2 cup broccoli florets, chopped
1/2 green pepper, diced
1/2 medium red onion, sliced
Salt and freshly ground black pepper

Directions
Preheat oven to 400 degrees F. Spray a 13 by 18-inch baking sheet with nonstick cooking spray.
Roll out pizza dough on a floured work surface into a rectangle about the same size as the baking sheet. Place the dough onto the baking sheet, brush with olive oil and using a fork, dot holes all over the crust. Bake in oven for 8 minutes.
Remove the pizza crust from oven and top with the sauce, basil leaves, half the cheese and the vegetables. Season with salt and pepper, to taste, and top with remaining cheese. Bake pizza for 15 to 20 minutes or until crust is golden brown and cheese is melted and bubbly.

Chunky Tomato Sauce:
2 tablespoons olive oil
1/2 medium onion, diced
1 tablespoon chopped garlic
1 (28-ounce) can diced tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper
In a medium pot heat olive oil over medium heat. Add onion and garlic and saute for 3 minutes. Add remaining ingredients and simmer for another 15 minutes.
Yield: 4 cups

Chocolate Marshmallow Cookies

From a Bountiful Kitchen

1 egg, beaten
1 cup brown sugar
1 teaspoon vanilla
1/2 cup shortening
2 (1 oz) squares unsweetened chocolate, melted
1 2/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup nuts (optional)
Chocolate frosting:
1/2 cup butter, room temperature
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/4 teaspoon salt
1/3 cup half and half
1 teaspoon vanilla
for cookies:
Beat egg and sugar until fluffy. Add vanilla, shortening and melted chocolate. Blend well. Combine all dry ingredients into small bowl. Add dry ingredients alternately with milk to chocolate mixture. If using, add nuts. Drop by tablespoons onto greased cookie sheet.
Bake at 350 degrees for about 8-10 minutes. When the cookies are almost done cooking, remove from oven and place 1/2 of a large marshmallow on top of each cookie. Return to oven for about 1 minute or just until marshmallow puffs. Remove from oven, flatten marshmallow with the back of a wooden spoon or spatula. Cool completely. Frost with chocolate frosting.
for frosting:
Beat softened butter in bowl. Add vanilla. Slowly beat in cocoa, powdered sugar, milk or half and half. If needed, add more milk, a little at a time.

Beef Fried Rice

1 lb. lean ground beef
2 C. Cooked brown rice
1 C. assorted washed and sliced vegetables (I use green and red peppers, onions, and mushrooms. Anything works)
1 tsp. garlic salt
1 tsp. onion powder
1 tsp. italian seasonings
Salt and pepper to taste
1/4 C. shredded cheese

Brown the beef in a skillet. While beef is still pink, add sliced vegetables and seasonings to the skillet, stir frequently. When vegetables become cooked, add rice and toss everything together. Continue to heat until warm, stirring frequently. Top with cheese and let melt.

Chocolate Cream Cheese Brownies

We just went to a party and someone brought cream-cheese brownies that were delicious. The lady that made them said they were from a box. I found this recipe and decided to try it. I think it was way better than the box mix.

From Taste of Home

TIME: Prep: 15 min. Bake: 35 min.

Ingredients:
1 package (4 ounces) German sweet chocolate
3 tablespoons butter
2 eggs
3/4 cup Sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup chopped nuts
FILLING:
1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1/4 cup Sugar
1 egg
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

Directions: In a microwave, melt chocolate and butter; stir until smooth. Cool. In a small bowl, beat eggs. Gradually add sugar, beating until thick and pale yellow. Combine the flour, baking powder and salt; add to egg mixture. Stir in melted chocolate, extracts and nuts. Pour half of the batter into a greased 8-in. square baking dish; set aside. For filling, in a small bowl, beat cream cheese and butter until light and fluffy. Gradually add the sugar until light and fluffy. Beat in the egg, flour and vanilla; mix well. Pour over batter in pan. Spoon remaining batter over filling. Cut through batter with a knife to swirl the chocolate. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: about 2 dozen.

Linguine with Garlic Sauce

From Taste of Home Simple and Delicious

TIME: Prep/Total Time: 30 min.

Ingredients:
12 ounces uncooked linguine
1/2 pound sliced bacon, diced
5 cups fresh baby spinach
1/2 cup chopped onion
1/2 teaspoon minced garlic
1-1/4 cups milk
1 package (8 ounces) cream cheese, cubed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/2 cup pine nuts, toasted (I left these out)

Directions: Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the spinach, onion and garlic until tender. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce. Yield: 4-6 servings.

Roast Beef BLT

From Taste of Home Simple & Delicious

TIME: Prep/Total Time: 15 min.

Ingredients:
1 loaf (12 ounces) focaccia bread
1/2 cup mayonnaise
1 teaspoon prepared horseradish
3 lettuce leaves
3/4 pound sliced deli roast beef
6 bacon strips, cooked
8 slices tomato

Directions: Cut focaccia bread in half horizontally. Combine mayonnaise and horseradish; spread over cut sides of bread. Layer the lettuce, roast beef, bacon and tomato over bread bottom; replace bread top. Cut into wedges. Yield: 4 servings.

Middle Eastern Sliders

From Everyday with Rachael Ray

4 pita breads
1 1/2 lbs. ground beef
1 tsp. ground cumin
Salt and pepper
1 romaine heart, thinly sliced crosswise
1 C. grape tomatoes, halved
1/2 C. dill pickle slices
1 T. Extra virgin olive oil
1 T. fresh lemon juice, plus lemon wedges for serving
3/4 C. store-bought hummus

1. Preheat a grill to medium-high. Stack the pitas and wrap in heavy-duty foil; place on the grill and cover to warm (I usually just microwave them, minus the foil)

2. In a large bowl, combing ethe beef with the cumin, 3/4 tsp. salt and 1/4 tsp. pepper; shape into twelve 1/3-inch-thick patties. In another large bowl, combine the romaine, tomatoes and pickles; toss withe the olive oil and lemon juice and season with salt and pepper.

3. Remove the pitas from the grill. Transfer the beef patties to the grill, cover and grill for 2 minutes on each side for medium. Spread each pita with some of the hummus, then top with some of the salad and 3 patties. Serve with the lemon wedges.

Hot Hoagies

From Kitchen Cafe

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Southwestern Turkey Burgers

From Kitchen Cafe

2 pounds ground turkey
1/2 cup minced red onion
1/4 cup minced green onion, white and green parts
2 egg whites, whisked
1 teaspoon ground chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
dash cayenne pepper
1 teaspoon paprika
1 tablespoon worcestershire sauce

Garnishes: avacado, tomato, lettuce, cheddar cheese, red onions

Preheat a grill to medium-high. In a large bowl, combine the ground turkey with the minced red onion, green onion, egg whites, seasonings and worcestershire sauce. Mix gently but thoroughly. Divide the mixture into six equal portions and shape them into burgers.Place the burgers on the grill and cook until the turkey is just done (about 4 minutes per side) and an instant-read thermometer inserted into the center registers 165 degrees.Serve the burgers on buns and top with garnishes.