Pear and Chicken Hero

I absolutely love Panera and am always trying to find recipes to do at home that are similar, but less cost. I found one in this recipe and even the kids loved it! See what you think :)

Pear and Chicken Hero

Ingredients:

2 Tablespoons chopped fresh parsley
5 Tablespoons balsamic vinaigrette
1 plain or who wheat baguette, about 18 inches long
Breast meat of 1 small rotisserie chicken (about 1 3/4 lb), sliced
1 Bartlett pear, thinly sliced

Directions:

In a small bowl, stir together parsley and vinaigrette. Split baguette lengthwise and drizzle both sides of breast with half of vinaigrette mixture.

Layer chicken slices on bottom half of baguette and season with salt and pepper. Drizzle with half of remaining vinaigrette. Layer pear slices over chicken. Drizzle with remaining vinaigrette and top with remaining half of baguette. Cut baguette into 4 sandwiches.

Makes: 4 sandwiches

Final Photo Taken by Me ;)

White Cheddar and Roasted Tomatoes Artisan Grilled Cheese

There is nothing we love more than grilled cheese in this house. How many different ways can it be made though? I have found a few! Here is a great one!

White Cheddar and Roasted Tomatoes Artisan Grilled Cheese

Ingredients:

White Cheddar Slices
Black Pepper
Roasted Tomatoes, can
Baguette

Directions: Slice the Baguette. Butter both pieces and place in a heated skillet. Lay white cheddar slice on one bread, a spoonful of chopped roasted tomatoes (spread around) and sprinkle with black pepper. Top with other bread. Cook until browned, flip. Repeat!  Delicious!!

Final Photo Taken by Me ;)

Frozen Pink Lemonade Pie

What a bite of heaven!! My daughter made this scrumptious pie on a warm summer night....even better than a glass of lemonade!

Frozen Pink Lemonade Pie

Ingredients:

1 qt (4 cups) vanilla ice cream, softened
1 can (6 oz) frozen pink lemonade
1 tub (4 oz) frozen whipped topping, thawed
Liquid red food coloring, optional
2 prepared graham cracker pie crusts
Strawberries and lemon wedges optional

Directions:

In a large bowl, mix ice cream, lemonade concentrate, whipped topping and, if desired, a few drops of food coloring. Spoon and spread ice cream mixture into crusts. Freeze until firm, about 4 hours. If desired, garnish with strawberries and lemon. For yellow lemonade pie, replace pink lemonade concentrate with regular lemonade concentrate and add a few drops of yellow food coloring. Makes 16 servings. Let the pie stand at room temperature a few minutes before serving to make it easier to cut.

Recipe credit to SixSistersStuff.com, found in Woman's World magazine.

Final Photo Taken by Me ;)

Mini Chicken Pot Pies

So, my daughter decided to make these for dinner and they were amazing! Small versions of the big ones are just right for little ones and little more than a few are great for the adults. When I think of fall coming, I love the idea of warmth and this dish definitely fits that bill. Enjoy!!

Mini Chicken Pot Pies

Ingredients:

Vegetable Cooking Spray
1 1/2 cups Cubed Cooked Chicken
1 Can (10 3/4 oz) Condensed Cream of Chicken Soup
1/2 of a 16 oz Package Frozen Mixed Vegetables, thawed (about 1 1/2 cups)
All-Purpose Flour
1 Package (12 oz) Refrigerated Biscuits (10 biscuits)
1/2 cup Shredded Cheddar Cheese

Directions:

Heat oven to 350F. Spray 10 (2 1/2 inch) muffin pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.

Sprinkle the flour on the work surface. Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level. Top each with about 2 teaspoons of cheese.

Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a sire rack for 5 minutes.

Final Photo Taken by Me ;)

Grilled Tilapia with Lemon Basil Vinaigrette

Tonight, I decided to try a new fish recipe. My family is hard to deal with in the fish department. They do not like the taste of fish! Well, I found one!! Even the kids loved it :)

Grilled Tilapia with Lemon Basil Vinaigrette

Ingredients:

3 Tbsp. Lemon Juice
3 Tbsp. Minced Fresh Basil, Divided
2 Tbsp. Olive Oil
2 Garlic Cloves, Minced
2 tsp. Capers, Drained
1/2 tsp. Grated Lemon Peel
4 Tilapia Fillets (6 oz each)
1/2 tsp. salt
1/4 tsp. pepper

Directions:

For vinaigrette, in a small bowl, whisk the lemon juice, 2 Tbsp basil, olive oil, garlic, capers and lemon peel; set aside 2 Tbsp. for sauce. Sprinkle fillets with salt and pepper. Brush both sides of fillets with remaining vinaigrette.

If grilling the fish, coat grill rack with cooking spray before starting the grill. Grill, covered, over medium heat or broil 4" from the heat for 3-4 minutes on each side or until fish flakes easily with fork. Brush with reserved vinaigrette and sprinkle with remaining basil.

Final Photo Taken by Me ;)

Menu Plan Monday 9/12/16-9/18/16

It's "Menu Plan Monday" for the week of September 12-18. Check out what we are having this week!

Monday: Grilled Tilapia with Lemon Basil Vinaigrette (New Recipe)

Tuesday: Sloppy Joes

Wednesday: "Breakfast for Dinner" French Toast

Thursday: "National Cheese Toast Day"

White Cheddar and Roasted Tomatoes Artisan Grilled Cheese (New Recipe)

Friday: Pizza Night

Saturday: Fend for Yourself

Sunday: Baked Ziti, Bread

Be sure to check back for Recipes and Final Photos!

Cheesy Sausage Quiche

This recipe originally called for zucchini, but I could not find any during this time of the year. What to do? Substitute sausage and turn it into a breakfast quiche!

Cheesy Sausage Quiche

Ingredients:

Frozen Pie Crust-9 inch, let thaw
3 Tbsp. butter
4 cups crumbled sausage
1 large onion, thinly sliced
2 large eggs
2 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper
2 cups (8 oz) part skim shredded mozzerella cheese
2 tsp prepared mustard

Directions:

Preheat oven to 400F. Unroll pastry sheet into a 9-in pie plate; flute edge. Refrigerate while preparing filling.

In a large skillet, heat butter over medium heat. Add sausage and onion, cook until sausage browns and onions are tender. Drain and cool slightly.

In a large bowl, whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.

Bake on a lower oven rack for 35-409 minutes or until a knife inserted comes out clean and crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting.

**If you would like to make the original recipe with the zucchini, substitute 4 cups thinly sliced zucchini (about 3 medium) for th sausage.

Final Photo Taken by Me ;)