Category Archives: 02. Lunch and Sandwiches

Chicken Florentine Flatbread

Chicken Florentine Flatbread


Flatbread of your choice                                                                  

1 cup shredded mozzarella cheese                                                  

1 1/2 cups torn fresh spinach leaves                                                           

1 cup shredded cooked chicken breast                                           

3 small tomatoes, sliced                                                                  

1/2 small onion, thinly sliced                                                                       

1/8 teaspoon salt                                                                              

1 drizzle olive oil

1 tablespoon grated Parmesan cheese


Sauce

1 tablespoon butter

4 cloves garlic, minced

1 tablespoon all-purpose flour

3/4 cup milk

3/4 cup grated Parmesan cheese

Salt and pepper to taste



Preheat the oven to 400 degrees

Line a large baking sheet with foil and spray lightly with cooking spray

Place flatbreads on baking sheet and into oven for 4-5 minutes, flip and bake again.  This will crisp them up to hold the ingredients better without getting soggy

Melt butter for sauce in a small saucepan over medium heat

Add garlic and sauté until fragrant, about 30 seconds

Stir in flour and whisk for 1 to 2 minutes

Pour in milk and whisk until sauce starts to thicken, 3 to 4 minutes

Stir in Parmesan cheese, salt, and pepper; cook until cheese is melted, about 1 minute

Set aside to cool, about 5 minutes

Spread cooled sauce over the flatbread and sprinkle with mozzarella cheese

Top with spinach, chicken, tomatoes, onion, and salt

Drizzle with olive oil and sprinkle with Parmesan cheese

Transfer to the prepared baking sheet

Bake in the preheated oven until cheese is melted and crust is lightly browned, 12 to 15 minutes

Cool slightly before serving

Hawaiian-Style Quesadillas

Hawaiian-Style Quesadillas


Flour tortillas

Ham, sliced

Mozzarella and Cheddar cheese blend, shredded

Pineapple chunks, drained

Sour cream

Salsa


Heat a griddle over medium-high heat

Toast one side of a tortilla, 1 to 2 minutes

Lay 2 to 3 slices of ham on the other side of the griddle to heat through

Flip toasted tortilla over, sprinkle with mozzarella and Cheddar cheese blend

Layer with hot ham, sprinkle with desired amount of pineapple, and fold tortilla in half

Turn quesadilla over and continue to cook until cheese is melted and tortilla has reached desired crispness, 2 to 4 minutes

Cut into wedges with a pizza cutter

Serve with sour cream and salsa

Enjoy!

Chicken Cordon Bleu Crescent Rolls

Chicken Cordon Bleu Crescent Rolls

Makes 8 Rolls


1 can of 8 count Crescent Rolls

8 slices Swiss cheese, thin sliced

8 slices deli ham, thin sliced

8 slices deli chicken breast, thin sliced

Italian seasoning

2 tbsp honey optional

2 tbsp Dijon mustard optional


Preheat oven to 375 degrees

Spray a pie pan or 9-inch baking dish with cooking spray and set aside

Remove crescent rolls from can and lay out in a long rectangle

Pinch the seams together well

Sprinkle with Italian seasoning

Layer first Swiss cheese, then ham and finally the chicken breast on the rolls

Roll up wide end and cut into 8-10 rolls

Place in a pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown

Mix honey and Dijon mustard and serve with rolls if desired

Pesto Chicken Salad with Sun-Dried Tomatoes

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Pesto Chicken Salad with Sun-Dried Tomatoes

Makes 4 sandwiches

 

8 ounces cooked, chopped chicken

2 tablespoons pesto sauce

6 sun-dried tomatoes, diced

2 tablespoons mayonnaise

1 teaspoon garlic powder

2 tablespoons grated Parmesan cheese

 

In a bowl, mix the chicken, pesto, sun-dried tomatoes, mayonnaise, garlic powder and Parmesan cheese

Cover, and refrigerate until ready to serve

 

Top your sandwich with lettuce, tomato, onion, cheese and anything else you like to add to your favorite sandwich

Enjoy!

 

Thanksgiving Leftover Sliders

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Thanksgiving Leftover Sliders

 

1 cup sliced of turkey

1 cup mashed potatoes

1 cup stuffing

1/2 cup cranberry sauce

1 cup gravy

Cheese of your choice

Other optional leftover ingredients

12 dinner rolls or slider rolls

 

Garlic Parsley Butter

1/4 cup butter (1/2 stick)

2 cloves garlic minced

2 teaspoons minced parsley

 

Preheat oven to 350 degrees

Prepare a 9×13 inch baking dish with cooking spray

To make the garlic parsley butter: Mix melted butter, garlic and minced parsley in medium bowl

Cut the buns in half

Place the bottom halves of the buns in the baking dish

Add a layer of the cheese to the bottom buns

Top with your thanksgiving leftovers and layer with more of the cheese

Place the top halves of the buns on top

Brush the tops of the buns with the melted garlic parsley butter

Bake until the cheese melts and everything is warmed through, about 15 minutes

Serve warm

Hawaiian Sandwiches

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Hawaiian Sandwiches

Makes 2 Sandwiches

 

4 slices toasted white bread, or 2 toasted sandwich rolls

Sliced Pineapple

Sliced Ham

Brown Sugar, optional

Sliced Cheddar Cheese

Honey Mustard

 

Toast bread or sandwich rolls, add honey mustard

In a small skillet, fry pineapple, remove and set aside

Add ham slices to skillet and sprinkle with a bit of brown sugar

Place cheese slice on top of ham and allow it to melt

Stack ham, cheese and pineapple on bread or rolls

Enjoy!

Buffalo Chicken Quesadillas

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Buffalo Chicken Quesadillas

Makes 3

1/2 cup cooked, shredded chicken

1 teaspoon olive oil

1/4 cup onion, diced

2 ounces cream cheese, room temperature

1/4 cup ranch dressing

2 tablespoons buffalo sauce

1/2 tablespoon taco seasoning

1 cup shredded cheese Blend

6 (6 inch) tortillas

 

Heat oil in a skillet over medium heat

Cook onion until soft and translucent, about 5 minutes

Combine cream cheese, ranch dressing, buffalo sauce and cooked onions in a bowl

Mix until creamy

Add cooked chicken and season with taco seasoning

Spread spoonful of buffalo chicken mixture onto tortilla

Top with cheese blend

Cover with second tortilla and set aside

Repeat with remaining tortillas

Heat skillet over medium eat

Add 1 quesadilla and cook until browned on 1 side, about 3 minutes

Carefully flip and cook until tortilla is crisp and cheese is melted, about 3 more minutes

Repeat with remaining quesadillas

 

Serve with sour cream and salsa

Lasagna Flatbread

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I had some flatbread to use up and and thought it would make a great lasagna base. It came out really good!

 

Lasagna Flatbread

Makes 6

 

1 cup Ricotta

1/2 cup Mozzarella cheese

1/3 cup Parmesan cheese

1 egg

1 teaspoon Italian Seasoning

1/2 teaspoon Adobo or other all purpose seasoning

3/4 cup cooked sausage or other ground meat

1 cup red sauce

Mozzarella Cheese

6 flatbreads

 

Preheat oven to 375 degrees

Place flatbreads in preheated oven for 5 minutes to make them crispy

In a large bowl mix Ricotta, Mozzarella, Parmesan cheese, egg, Italian seasoning and Adobo

Cook sausage or other ground meat, drain well

Add sausage or other meat and red sauce to cheese mixture

Mix well

Spoon and spread lasagna mixture evenly on each flatbread

Sprinkle each mixture with Mozzarella Cheese

Bake 12 minutes turning half way through baking time

Enjoy!

Avocado Sandwich

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This sandwich has a few steps but it is so worth it! I hope you will give it a try. We really liked it.

 

Avocado Sandwich

Makes 4 Sandwiches

 

4 slices bacon, cut into 1-inch pieces

1/4 cup sweet onions, chopped

Mayonnaise

8 slices Italian bread, toasted

1 avocado, mashed

Sliced tomato

Sliced cucumbers

Garlic salt and black pepper to taste

 

Place the bacon in a skillet and cook over medium heat, until browned, 5 to 7 minutes

Remove from pan and set aside

Remove extra bacon grease from pan leaving a light coating in the pan

Add onion to bacon grease; cook and stir until onion is soft, about 5 to 7 minutes

Spread mayonnaise on one side of each slice of toast

Spread mashed avocado onto one side of one piece of toast

Top avocado with tomato slices, cucumbers, onion and bacon mixture

Sprinkle with garlic salt and black pepper

Place remaining slice of toast on top

Enjoy!

 

Mediterranean Pesto Flatbread

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Korbyn enjoyed making this with me but was not ready to try it yet, and that’s ok, maybe next time.  Be sure to check out his proud picture in my blog.

This makes a great snack or light lunch

 

Mediterranean Pesto Flatbread

Makes 3

 

1 tablespoon Pesto for each flatbread

3 (6 inch) whole wheat flatbreads

1 cup spinach, rinsed and chopped

3 Garlic cloves, chopped

1/4 cup tomatoes, chopped

1/4 cup Kalamata olives, chopped

3 tablespoons onion, chopped

6 Sun Dried Tomatoes, chopped

6 tablespoons crumbled feta cheese

6 tablespoons grated Parmesan cheese

Pepper and oregano to taste

Olive oil and balsamic vinegar to taste

 

Preheat the oven to 350 degrees

Spread pesto on one side of each flatbread

Place flatbreads pesto-side up on a baking sheet

Top flatbread with spinach, garlic, tomatoes, kalamata olives, onion, sun dried tomatoes, feta cheese, and Parmesan cheese

Season with pepper and oregano

Bake until flatbreads are crisp, about 12 minutes, turning half way through

Cut into quarters

Drizzle with olive oil and balsamic then serve

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