Croissant Pizza Roll-Ups




Ingredients
  • 1 can Pillsbury refrigerated crescent rolls
  • Turkey pepperoni
  • 4 pieces of string cheese, cut in half
  • 1/4 tsp garlic OR onion powder
  • pizza sauce

Instructions
  1. Preheat oven to375F
  2. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls evenly with garlic OR onion powder.
  3. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.
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Turkey Meatballs in Spicy Tomato Basil Sauce with Burrata




Ingredients
For the meatballs:
  • 1 pound 93% lean ground turkey
  • 1 egg
  • 2 tablespoons breadcrumbs (can leave out if GF)
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh basil, minced
  • 1 teaspoon cumin
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes
For the sauce:
  • 2 cups tomato sauce or your favorite pasta sauce (marinara works well)
  • 4-5 large basil leaves, chopped
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper flakes
  • Optional: 2 cups sliced mushrooms
  • 4-6 ounces of Burrata cheese, cut into large pieces

Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine the turkey, bread crumbs, egg, minced basil, garlic salt, oregano, cumin, dijon mustard, black pepper, cayenne, and red pepper flakes. Mix together and roll into 1 inch meatballs. You will end up with anywhere between 16-22 meatballs.
  3. Bake meatballs for 15 minutes.
  4. While the meatballs are baking, make the sauce. Heat a large skillet on medium-low and add tomato sauce and oregano. At this point you can add any herbs or additional ingredients such as mushrooms or red pepper flakes if you desire. Sauce will thicken.
  5. Once meatballs are done baking, add them to the skillet; spoon the tomato sauce generously over the meatballs and add the basil.
  6. Place the Buratta randomly in the tomato sauce and/or over the meatballs; continue cooking on medium-low for 5 more minutes or until the cheese has melted into the sauce.
  7. Serve meatballs over grain or pasta of choice. Would also be great over spaghetti squash.
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Honey Mustard Bacon Chicken Tenders




Ingredients
  • 1 pound of chicken tenders
  • 1 pound of bacon
  • 1/2 cup honey
  • 2 tsp spicy mustard powder or 1/4 cup prepared mustard
  • 1/2 tsp garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • salt and fresh cracked pepper

Instructions
  1. Whisk together the honey, mustard, garlic, Worcestershire sauce, and rice wine vinegar. Add salt and pepper to taste.
  2. Marinade the chicken tenders in half of the honey mustard for 30 minutes.
  3. Remove chicken from marinade and wrap each piece with bacon. Place on a jelly roll sheet. Brush with the honey mustard marinade, crack pepper over each piece and bake for 10-12 minutes on 375.
  4. After 10-12 minutes, flip each chicken over and brush again with the honey mustard. Bake another 10-12 minutes, until bacon is brown and crisp.
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Spinach Pie




Ingredients
  • 1 Tbsp olive oil
  • 1 small yellow onion
  • 1 clove garlic
  • 1 cup cottage cheese
  • ¼ cup parmesan cheese
  • ⅛ tsp ground nutmeg
  • ½ tsp salt
  • 10-15 cranks fresh cracked pepper
  • 2 large eggs
  • 16 oz. frozen cut spinach
  • 1 sheet (8 oz.) puff pastry
  • 2 Tbsp flour for dusting
  • 1 large egg

Instructions
  1. Preheat the oven to 375 degrees. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).
  2. While the onions and garlic are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).
  3. Once the onions have softened, add them to the cheese/egg mixture along with the squeeze dried spinach. Stir until well combined.
  4. Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12 inch by 12 inch square. Drape the rolled dough over a standard 9 inch pie dish.
  5. Spread the spinach filling evenly inside the pastry lined pie dish. Fold the corners of the pastry back over top of the filling. It’s okay if they do not fully reach to meet each other. If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking).
  6. Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.
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Chicken & Chive Biscuits Pot Pie Recipe




Ingredients:

  • 2 chicken breasts, split with bone and skin on
  • 4 carrots, 1-inch dice
  • 8 small red potatoes, 1-inch dice
  • 2 tbs of olive oil
  • 1 tsp of sea salt
  • 1/2 tsp of pepper
  • 4 tbs of butter
  • 4 tbs of flour
  • 1/2 cup of chicken stock
  • 1/2 cup of half-and-half
  • 1 cup of frozen peas
Ingredients for Biscuits
  • 1 1/4 cups of flour
  • 1/2 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 tablespoon of chives
  • 1/2 stick of butter
  • 1 egg, beaten
  • 1/4 cup of milk
Directions:
Step 1 : Roast the Chicken & Vegetables
Preheat the oven to 425 degrees. Start by placing the chicken breasts on a baking sheet, drizzle with olive oil, then salt & pepper. On another sheet pan, place the carrots and potatoes and also drizzle with olive oil, salt and pepper, then toss to coat. Roast them in the oven for 20-25 minutes. The cooking time may vary depending on thickness of the chicken breast.
Step 2 : Make the Cream Sauce
In a saucepan, melt butter on medium-low heat stir in flour, whisking until smooth. Let the flour and butter cook for about 1 minute. Whisk in chicken stock and continue to whisk over low heat until smooth.
Add in the half-and-half. Whisk until smooth. Cook over medium-low heat for 5-10 minutes until thick and bubbly – whisk constantly, or at lease every minute to keep it from burning on the bottom. When it is thick, turn off the heat.
Step 3 : Combine
When the vegetables and chicken have finished roasting, let them cool for 3-5 minutes. Remove the skin and bones from the chicken and chop it up into 1-inch cubes. Add the chicken, carrots and potatoes into the cream sauce. Add the peas. Pour the mixture into a pie plate or other oven proof dish.
Step 4 : Make Biscuits
In a mixer, combine flour, baking powder, chives and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together egg and milk with a fork. Turn the mixer on low and slowly add the milk and egg mixture. Turn off the mixer once added.
Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then roll it out into a disk – about 1/2 inch thick.
Cut the disk into 6 biscuits, using a biscuit cutter or glass.
Place the biscuits on top of the chicken stew.
Bake at 400 degrees for 15-17 minutes.

Easy Chicken & Broccoli Alfredo


Ingredients
  • 2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces
  • 2 cups cooked broccoli
  • 8oz rotini
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 2 Tablespoons flour
  • 1 cup chicken broth
  • ¼ cup milk
  • ¼ cup plain Greek yogurt
  • salt & pepper
  • ¾ cup grated parmesan cheese
Instructions
  1. Cook pasta according to package directions, reserving ½ cup pasta cooking water before draining. Set aside.
  2. Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.
  3. Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes. Turn the heat off then stir in parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick. Serve.

DIY Mini Funnel Cakes


Ingredients
  • Vegetable oil, for frying
  • 2 cups Original Bisquick mix
  • 1 cup milk
  • 2 eggs
  • Powdered sugar, for topping
Instructions
  1. Pour oil about one inch deep into a large saucepan or stockpot. Heat over medium heat until a candy thermometer reads 350 to 360 degrees F.
  2. Meanwhile, combine Bisquick, milk and eggs in a large bowl; stir until well mixed. Pour batter into squeeze dispenser bottles.
  3. When oil is fully heated, carefully squeeze batter in a circular motion, close to the oil, until a mini funnel cake forms (don't make more than 2 cakes at a time). Fry 30 seconds on each side until golden brown, then transfer with a slotted spoon to a paper towel-lined baking sheet to drain.
  4. Repeat with remaining batter, making sure oil temperature stays within 350 to 360 degrees F.
  5. Sprinkle warm funnel cakes with powdered sugar.

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