Chicken Alfredo Crescent Ring

I used magic chicken for this recipe.  So yummy.  Added a little extra flavoring to this recipe.  This would make a great appetizer for parties like the upcoming Superbowl!  Are you a Patriots or Eagles fan?  I'm actually neither but hope the Eagles win.  You could use beef or pork as well.  Maybe salmon or tuna.

Ingredients:

3 c shredded cooked chicken (such as rotisserie)
1 (15 oz) jar creamy Alfredo sauce
1 c shredded mozzarella cheese
2 Tbsp Dried Tomato & Garlic Pesto Mix
2 (8 oz) tubes refrigerated crescent rolls
3 Tbsp butter, melted
1 tsp Garlic Garlic Seasoning
1 Tbsp grated Parmesan cheese

Instructions:

1.  In large bowl, combine first 4 ingredients: salt and pepper as desired.  Set aside.

2.  Preheat oven to 375 degrees F.  Remove crescent rolls from tubes and separate.  On a large baking sheet, lay out triangles in a ring so short sides of the triangles create a 5-6 inch circle (dough should overlap about 1 inch, creating a sun pattern).


3.  Arrange chicken mixture on half of each triangle closest to center.  Gently pull triangle tips up and over chicken mixture, tucking tips under bottom layer to secure, creating a ring.

4.  In small bowl, combine butter and Garlic Garlic Seasoning.  Brush over dough; sprinkle with Parmesan cheese.  Bake 19-21 minutes or until dough is golden brown.  Let stand 5 minutes before serving.

Makes 6 servings.  Serve with a garden salad.

Make ahead:  Combine step 1 ingredients in a gallon freezer bag.  Place butter and Garlic Garlic Seasoning in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Asian Pork Burgers

Some days we really don't want burgers.  Makes great meatloaf!  Love the variety of flavorings and the fact that you can customize to meet your own needs and tastes.  You don't have to use pork . . . you can use any other type of ground meat.

Ingredients:

1 1/2 lbs ground pork
1/2 c shredded carrots
1/2 c Honey Teriyaki Sauce, divided
1 3/4 Tbsp Onion Onion Seasoning
1/2 c mayonnaise
6 Hawaiian sweet hamburger buns, toasted
shredded leaf lettuce, spicy sandwich pickles


Instructions:

1.  In medium bowl, combine pork, carrots, 1/4 cup Honey Teriyaki Sauce and Onion Onion Seasoning; salt and pepper as desired.  Form into 6 patties.

2.  Prepare grill to medium heat.  Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.


3.  Meanwhile, in a small bowl, combine mayonnaise with 2 tablespoons Honey Teriyaki Sauce.  Brush burgers with remaining Honey Teriyaki Sauce.  Place on buns with lettuce, pickles and honey teriyaki mayonnaise.

Makes 6 servings.  Serve with Carrot & Apple Salad.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place remaining Honey Teriyaki Sauce in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Chicken Pesto Sub Kabobs

This was an interesting dish to make.  Never thought of having bread on a kabob.  It turned out really well and tasted great!  I usually use Tastefully Simple's Avocado Oil as a substitute for olive oil.  Make sure you soak the wooden skewers.

Ingredients:

3 Tbsp Dried Tomato & Garlic Pesto Mix
3 Tbsp water
2 Tbsp olive oil
2 lbs boneless skinless chicken breasts, cut into 48 cubes, seasoned with salt and pepper
1 c grated Parmesan Cheese
1 (11 oz) pkg refrigerated breadstick dough (12 sticks)
12 (12 inch) wooden skewers
3 Tbsp butter, melted
1 tsp Garlic Garlic Seasoning

Instructions:

1.  Prepare Dried Tomato & Garlic Pesto Mix according to package directions using water and olive oil.  Let cool.  Place in a gallon freezer bag with seasoned chicken.  Seal well; toss to coat.  Add cheese; toss to coat.

2.  Preheat oven to 375 degrees F.  Remove chicken pieces from bag, shaking off excess cheese; set chicken aside.

3.  Separate breadsticks.  Loosely weave 1 breadstick and 4 cubes of chicken onto each skewer in an "s" pattern. Place on a greased large baking sheet.  In small bowl, combine melted butter and Garlic Garlic Seasoning; brush on skewers.

4.  Bake 15-17 minutes or until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and bread is golden brown.

Makes 6 servings.  Serve with steamed California-blend vegetables.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Sweet Glazed Salmon

We love eating salmon but sometimes it gets boring.  Well . . . no more boring with this recipe.  hmmm . . . maybe I'll fix this again this week.

Ingredients:

1/4 c Brown Sugar Honey Mustard
3 tbsp butter, melted
1 1/2 tsp Garlic Garlic Seasoning
1/8 tsp cayenne pepper, optional
1 1/2 lbs salmon fillet

Instructions:

1.  Preheat oven to 425 degrees F.  In small bowl, combine first 4 ingredients; salt and pepper as desired.  Brush butter mixture over salmon.

2.  Line a large rimmed baking sheet with aluminum foil.  Spray with cooking spray.  Place salmon, skin side down, on baking sheet.

3.  Bake until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 10 minutes per inch of thickness.  Broil last 1-2 minutes.

Makes 6 servings.  Serve with steamed green beans.

Make Ahead & Freeze:  Prepare step 1.  Wrap salmon with plastic wrap.  Place in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 425 degrees F and continue with step 2.

Pesto Buttermilk Chicken

This was very delicious.  I'm not crazy over buttermilk but as a marinade, I can handle it.  The chicken was very moist.


Ingredients:

1 C buttermilk or 1 c 2% milk + 1 Tbsp lemon juice
1/3 c mayonnaise
1/3 c grated Parmesan cheese
2 Tbsp Dried Tomato & Garlic Pesto mix
1 tsp Kosher or sea salt
1 1/2 - 1 3/4 lbs boneless skinless chicken thighs or breasts, seasoned with salt and pepper

Instructions:

1.  In a gallon freezer bag, combine first 5 ingredients.  Add seasoned chicken thighs; seal well.  Refrigerate 2 hours or up to overnight.

2.  Prepare grill to medium heat.  Remove chicken from marinade.  Discard bag with marinade.


3.  Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

Makes 6 servings.  Serve with Creamy Pesto Pasta.

Make Ahead  & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Simple Side: Rice with Peas & Carrots

This reminds me of fried rice because of the vegetables that are in it.  Very good.  You can substitute other broths depending on the meat you are serving.

Ingredients:

3 c reduced sodium beef broth
1 1/2 tbsp Garlic Garlic Seasoning
3 c instant brown rice
1 c frozen peas & carrots

Instructions:

1.  In medium saucepan over medium-high heat, combine beef broth and Garlic Garlic Seasoning.  Bring to a boil.


2.  Stir in rice and peas and carrots.  Simmer, covered, 5-7 minutes.

3.  Remove from heat and let stand 5-10 minutes or until liquid is absorbed.

Makes 6 servings.

Slow Cooker Teriyaki Beef & Broccoli

This was delicious.  I could see making it with chicken or pork as well using chicken or vegetable broth.  I used fresh broccoli rather than frozen.  I also did not season the meat as we watch our sodium intake.

Ingredients:

1 1/2 lbs boneless beef chuck roast, seasoned with salt & pepper
2 c reduced sodium beef broth
3 Tbsp Garlic Garlic Seasoning
2 Tbsp cornstarch
2 Tbsp water
1 (16 oz) pkg frozen broccoli florets
1/2 c Honey Teriyaki Sauce

Instructions:

1.  Place first 3 ingredients in a 3-quart or larger slow cooker.  Cook on low 8-10 hours or high 6-8 hours.

2.  Shred beef.  Drain off all but 1 cup juices from slow cooker.  In small bowl, whisk together cornstarch and water; whisk into juice in slow cooker.

3.  Add beef back into slow cooker with broccoli and Honey Teriyaki Sauce.  Toss to combine. Continue cooking on high 30 minutes.

Makes 6 servings.  Serve with Rice with Peas & Carrots.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Place Honey Teriyaki Sauce in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze with broccoli.  Thaw completely.  Continue with step 1.

Smoky Bacon & Chicken Skillet

This was so delicious!  We used fusilli instead of bow-tie pasta.  I imagine any pasta would be great.  Also used turkey bacon and almond milk.  I also used cheddar cheese as we are not fond of Monterey Jack. We froze the leftovers for later quick meals.


Ingredients:

12 oz farfalle (bowtie) pasta
1/2 lb bacon slices, chopped
1 lb boneless skinless chicken breasts, cubed
1 1/2 tbsp Garlic Garlic Seasoning
1 1/2 c 2% milk, warmed
1 pkt Smoky BBQ Cheese Ball Mix
1 1/2 - 2 c shredded Monterey Jack cheese


Instructions:

1.  Prepare pasta according to package directions.  Drain.

2.  Meanwhile, in large skillet over medium-high heat, saute bacon until crispy.  Remove to paper towels with a slotted spoon; set aside.  Drain off all but 1 tablespoon bacon drippings from skillet.

3.  Add chicken and Garlic Garlic Seasoning to skillet with remaining bacon drippings; salt and pepper as desired.  Saute until cooked through, about 4-5 minutes.

4.  Stir in cooked pasta, warmed milk and Smoky BBQ Cheese Ball Mix.  Bring to a simmer.  Simmer 1-2 minutes.  Remove from heat.  Stir in cheese and bacon until melted and smooth.  Serve immediately.  Sauce will continue to thicken upon standing.

Makes 6 servings.  Serve with Steamed Broccoli with Garlic Butter.

Make Ahead & Freeze:  Prepare step 1; toss with 1 tablespoon oil and place in a gallon freezer bag.  Place bacon in a quart freezer bag.  Place chicken and Garlic Garlic Seasoning in a quart freezer bag.  Place cheese in a quart freezer bag.  Place all bags and unopened Smoky BBQ Cheese Ball Mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Coconut Crusted Chicken Fingers

A perfect appetizer or have a vegetable or salad with it to make it a meal.  Very good.



Ingredients:

1 1/2 - 1 3/4 lbs boneless skinless chicken breast tenderloins
2 large eggs, beaten
1 tbsp Seasoned Salt, divided
1 1/2 c plain panko bread crumbs
1 c shredded coconut flakes
1 tbsp Onion Onion Seasoning
olive oil spray
1/3 c mayonnaise
1/3 c Mango Lime Sauce


Instructions:

1.  Combine chicken, eggs and 2 teaspoons Seasoned Salt in a gallon freezer bag; seal well and toss to coat.  Combine bread crumbs, coconut and Onion Onion Seasoning in a gallon bag; seal well and toss to combine.

2.  Preheat oven to 425 degrees F.  Line a large rimmed baking sheet with aluminum foil.  Spray foil with olive oil.  Remove 2-3 pieces of chicken from bag.  Add to bread crumbs and shake to coat.  Place on baking sheet.  Repeat with remaining chicken.

3.  Spray tops of chicken with olive oil.  Bake 12-15 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.

4.  Meanwhile, in small bowl, combine mayonnaise, Mango Lime Sauce and remaining 1 teaspoon Seasoned Salt.  Serve with chicken fingers for dipping.

Makes 6 servings.  Serve with steamed green beans sprinkled with Seasoned Salt.

Make Ahead & Freeze:  Prepare step 1.  Combine step 4 ingredients, except mayonnaise, in a quart freezer bag.  Place all bags in a gallon freezer gab.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Grilled Chicken Sandwiches

As you can tell from past postings, we are not much on sandwiches.  So, here again, it was just the grilled chicken we ate with a vegetable side dish.  Love the different ways of marinating chicken breasts.  No more boring same thing all the time.


Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
2 tsp Seasoned Salt
1 c Veggie Vinaigrette, divided
1 (8 oz) pkg sliced fresh button mushrooms
1 small red onion, cut in half, sliced
1 pkt Artichoke & Spinach Warm Dip Mix
1 (8 oz) container whipped cream cheese
6 ciabatta rolls, toasted
Lettuce and tomato slices (optional)

Instructions:

1.  Pound chicken breasts 1/2 inch thick; sprinkle with Seasoned Salt.  Place in a gallon freezer bag with 1/2 cup Veggie Vinaigrette.  Seal well and toss to coat.  Let stand 10 minutes.

2.  Combine mushrooms, onion and remaining 1/2 cup Veggie Vinaigrette in a gallon freezer bag.  Seal well and toss to coat.   Let stand 5-10 minutes.  Stir Artichoke & Spinach Warm Dip Mix into cream cheese container.  Set aside.

3.  Prepare grill to medium heat.  Place chicken on grill and veggies in a grill basket on grill; discard bags with marinade.  Grill chicken, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer and veggies are desired doneness, stirring occasionally, about 8-10 minutes.

4.  Spread both sides of toasted ciabatta rolls with cream cheese.  Top with lettuce and tomatoes, if desired, chicken and mushrooms.

Makes 6 servings.  Serve with Mama Mia Italian Fries.

Make Ahead & Freeze:  Prepare step 1.  Prepare step 2, mixing cream cheese in container; recover container.  Place both bags and container in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 3.