White Spinach Artichoke Pizza

This is a super fast pizza dough recipe that tastes delicious. The originally recipe just calls for all-purpose flour but I changed it to whole wheat. I have a really good wheat grinder (thanks mom!) so my wheat flour is really fine but if yours isn't you may want to just do half all-purpose and half whole wheat flour (remember to make half your grains whole grain!). This makes two crusts but the topping measurements are for just one pizza so top the other crust with your other favorite toppings!

For toppings Nick and I usually just make pepperoni, Hawaiian, BBQ chicken, or Alfredo chicken pizza but I wanted something new so I looked up gourmet pizzas and decided to make a "white pizza" but I thought just cheese would be boring so I pretty much made the whole thing up myself! ...And it was the Bomb!!! Nick will testify to that!

INGREDIENTS
Crust (makes 2):
1 1/2 Tbsp yeast
1 Tbsp sugar
1 1/2 c warm water
1 1/2 tsp salt
2 Tbsp oil
3 3/4 c whole wheat flour
2 Tbsp cornmeal

Topping (for 1 pizza):
1 c ricotta cheese
5 chicken tenders, cooked and shredded
2 c Pizza cheese (the bend of mozzarella, provolone...)
1 c baby spinach
1/2 c artichoke hearts, roughly chopped
1/4 c Parmesan cheese
Italian seasoning
Red pepper flakes
salt

DIRECTIONS
Crust:
Preheat oven to 400°. Mix yeast, sugar, and water and let rest until bubbly. Mix in salt, oil, and flour and let rest 5 minutes. Cover each pizza stone with 1 Tbsp cornmeal. Divide dough in two and roll each into a circle on a floured surface. Place place circles of dough onto cornmeal covered stones. Bake each crust 8 minutes and then remove from oven and add toppings.

Topping:
Spread ricotta cheese onto crust. Sprinkle with Italian seasoning and then top with shredded chicken, Pizza cheese, baby spinach, artichoke hearts, and Parmesan cheese. Reduce temperature to 375° and bake 8-10 minutes. Let pizza rest 3-5 minutes and then sprinkle with salt, red pepper, slice, and serve.

Here's a topping idea (what we made) for using the other crust (P.S. Leftover pizza tastes best when reheat on the stone in the oven at 350° for about 6-8 minutes until warm.):

(Hunts spaghetti sauce, mozzarella cheese, pepperoni, green bell peppers, olives)

–Melanie

BBQ Grilled Hawaiian Chicken

I will always hold a special place in my heart for anything Hawaiian because that's where Brett and I met! Since its still plenty warm here to BBQ, I decided to try some BBQ grilled Hawaiian chicken. My awesome husband suggested we cook it kabob style! This recipe requires marinating overnight, so it takes some planning ahead, but it was well worth it! I had to work a night shift and so my sweet husband got up on Sunday and grilled the chicken and made the rice and edamame and when I woke up to get ready for church, this delicious lunch was on the table!

Ingredients:
4 large chicken breasts
1 cup soy sauce
1 cup water
3/4 cup brown sugar
1 cup chopped green onions
1/2 sweet onion, finely chopped
1/4 tsp minced garlic
1/2 (14 oz. can) coconut milk - save the other half to make the coconut rice

Directions:
Trim chicken of excess fat and chop into equal sized pieces and pierce with a fork to allow marinade to soak in.
Combine all the ingredients (except the chicken) together and mix well. Put chicken in a pyrex dish and add chopped chicken.
Marinate overnight.
Place chicken on shish kabob sticks and grill until cooked!

Serve with coconut milk, which is made by substituting half the water with the remaining coconut milk.
We served it with steamed edamame and it was delicious!

Enjoy!
Heather

Chicken Broccoli Stuffed Bread Loaf

I found this idea on Pinterest but changed things up a bit to make it healthier and a bit more "homemade". The original website was foodfamilyfinds.com. First, I used a bread recipe I've been using a lot lately for different things. Its a great recipe for pizza crust, bread sticks, etc.

Bread:
1 cup luke warm water
1 pkg yeast
1 tbsp honey
1 tsp salt
1 1/2 cups wheat flour
1 1/2 cups white flour

Combine water, yeast and honey. Wait 5 minutes to assure yeast is active. Stir in salt and flour in 1/2 cup increments until the dough has formed a ball and if you touch it, it won't leave any dough on your finger. I use my kitchenaid with the bread dough hook to mix the dough. When it gets to this point, let the dough mix for 5 minutes. Let the dough rise about an hour or until its double in size. Punch the dough down and roll it out into a rectangular shape, about the length of a jelly roll pan. If you have a silicone baking sheet, this will make the whole thing a lot easier, so roll it out on that if you do. Let it rise another 20 minutes or so.

Meanwhile, start on the rest of your dinner :)

2 cups chopped broccoli, steamed
3 large chicken breasts, diced and cooked
1 cup cheddar cheese
1/2 cup light mayo
1 tsp garlic salt
1 egg yolk
dried rosemary

Preheat oven to 375 degrees. Chop up chicken and cook. Steam broccoli. Combine cheese, mayo, chicken and broccoli, and garlic salt. At this point, transfer bread on the pan, place the chicken broccoli combination down the middle of the bread dough leaving about 2 inches all around. Next, slice the dough in 1 inch strips so you can pull up the edges and braid it. Baste the braided loaf with the egg yolk and sprinkle with rosemary. Bake loaf for 25 minutes or until bread is baked through. Let cool 5 minutes before slicing.

Enjoy!
Heather

Crockpot Italian Chicken

I made this recipe from a cookbook my friend LeeAnn gave me. It was really easy and very delicious! Brett declared it a success! Plus I love how crockpot cooking makes the whole house smell so delicious! The gravy was particularly tasty!

Ingredients:
4 boneless skinless chicken breasts (can be frozen or thawed)
1 cube butter
1 envelope Italian dressing mix
8 oz. cream cheese (I used low-fat), softened
1 can cream of chicken soup
Milk

Directions:
Put chicken breasts and butter in crockpot and sprinkle with Italian dressing mix. Cook until chicken is done (4-5 hours on low). Remove chicken from the pot. Blend cream cheese and soup in a separate bowl until smooth. Slowly whisk into liquid in crockpot left over from chicken. Add milk as needed to reach a gravy consistency. Return chicken to pot. Cook on low another 30 minutes or until hot. Serve over noodles or with mashed potatoes.

Heather

Coconut Curry with Chicken and Potatoes

I found this recipe on Mel's Kitchen Cafe but tweaked it a bit by adding potatoes and changing some spices. I love curry and this is a delicious, healthy, homemade (not too spicy) dish. I've made it several times for friends and family and everyone loves it! You have to let the chicken marinade a couple hours, so take that into consideration is prep time.

INGREDIENTS:

3 skinless, boneless chicken breasts
2 teaspoons yellow curry powder ( I prefer yellow to red and have never used red for this recipe)
1 1/2 teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 dried ginger
3 cups hot cooked rice of choice

¼ teaspoon chili powder
1 medium red onion
3 medium sized potatoes, peeled and cubed
5 cloves garlic, minced

Directions:

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic in hot oil over medium-high heat until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook until chicken is done.  While cooking the onion, cook potatoes in boiling water until they are soft - do not mash them. 

Combine coconut milk and cornstarch and whisk well to combine. Combine with chicken, onion mix in skillet.  Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Add cooked, drained potatoes to the mix. They will soak up sauce, so no need to season them. Serve over hot rice.

Enjoy!

Heather

Thai Sesame Peanut Noodles

Once again I altered a recipe from melskitchencafe.com. All of the recipes I've tried of hers Nick and I have really liked. It is fairly simple and I had pretty much all the ingredients on hand (although I do cook a lot). I made some adjustments to the original recipe by changing the cooking method of the chicken and adding broccoli and more carrots (gotta get those veggies in! :)) I also use whole wheat spaghetti noodles.  Usually I don't like the texture of whole wheat pasta but the whole wheat spaghetti tastes great especially when used in this dish (my husband had no idea because the peanut sauce is brown anyway)!

INGREDIENTS
1/2 c sesame seeds
1/2 c chunky or smooth peanut butter
2 tsp garlic powder
2 tsp ground ginger
1/4 c rice vinegar
1/2 c soy sauce
1/2 tsp red pepper flakes (add more if you want it spicier)
1/2 c light brown sugar
8-10 frozen chicken tenders
1 box spaghetti noodles
2 Tbsp toasted sesame oil
4 green onions, sliced
2 medium carrots, grated/shredded
1 bunch broccoli

DIRECTIONS
Chicken:
Place a large piece of foil on a baking sheet. Put frozen chicken tenders on foil and sprinkle with salt and pepper. Fold foil to enclose chicken.  Cooke in oven at 350 for about 45 minutes or until chicken is cooked. While chicken is baking make sauce, noodles, and vegetables.  When chicken is done cooking, slice into thin strips.

Sauce:
Toast sesame seeds in a skillet over medium high heat until golden brown. Reserve 1 Tbsp of toasted seeds to sprinkle on top before serving. In a blender or food processor, blend seeds, peanut butter, garlic, ginger, soy sauce, vinegar, red pepper, and sugar until smooth.  Add 1 Tbsp hot water at a time until the consistency of heavy cream.

Noodles:
Boil water for noodles in a large pot and cook as directed on box, drain, put back in pot, drizzle with peanut oil (or vegetable oil), and toss.  While noodles cook, prepare the vegetables.

Vegetables:
Rinse and cut broccoli florets into bite size pieces.  Fill a medium pot with a half inch of water. Add florets when water begins to boil.  Cover and steam until tender but crisp.  Drain off any excess water. For carrots, rinse, peel, and grate (or you can make long thin strips using the peeler).

Assemble:
To the noodles add chicken, broccoli, carrots, and sauce and then toss until evenly mixed.  Dish onto plates and top with green onions and reserved toasted sesame seeds.

–Melanie

Baked Creamy Chicken Taquitos

I think these are the best taquitos I have every had!  Normally taquitos are fried but these aren't so they aren't heavy and oily.  It has great flavor and the chicken is moist and creamy.  The dipping sauce it great too!

INGREDIENTS

3 oz cream cheese
1/4 c green salsa
juice from 1 lime
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onions powder
1/4 tsp garlic powder
1/4 c chopped cilantro
1 green onion, sliced
8 chicken tenders, cooked and shredded
1 c grated colby jack cheese
small corn or flour tortillas (flour work better)


DIRECTIONS

Preheat oven to 425 and spray a baking sheet with cooking spray.

Soften cream cheese in microwave for 20-30 seconds. Add green salsa, lime juice, and spices. Mix well and add cilantro, green onions, chicken, and cheese.  Mix until combined.

Microwave tortillas a few at a time wrapped in a moist paper towel for about 15-20 seconds.  This will prevent cracking when rolling them.

Place about 3 Tbsp of the mixture off center on a tortilla and spread in a line leaving 1/2 inch from the edge.  Roll up tight starting on the side of the chicken.  Place on baking sheet with the seam side down.  Repeat with the rest of the chicken mixture and tortillas and place all on the baking sheet but be sure they do not touch each other.

Spray tops with cooking spray and sprinkle with salt.  Bake for 15-20 minutes or until crisp and lightly brown on the edges.

Serve as an appetizer or for dinner with cilantro lime dressing.
–Melanie

Crock-pot Mexican Chicken Burritos

My mother-in-law gave me a crock-pot cookbook the other week and I finally got around to using it.  Nick and I work from 9-6 on Saturdays and want to eat right when we get home but we can't wait an hour or more for me to cook something up and we are trying to be more frugal (med school applications are pricey).  Nick comes home for his break to eat lunch so I just had him take the removable stoneware (that had all the ingredients in it) from the fridge, put it in the base, turn it on low, and set it for 4 hours.  When we got home we were able to eat right away and then head off to go laser tagging for our friend b-day (so fun!...even in our twenties).

INGREDIENTS

1 1/2 c frozen corn
6 frozen boneless, skinless chicken tenders
2 Tbsp taco seasoning
1 (14-oz) can black beans, rinsed and drained
1 can Rotel tomatoes with green chilies (medium or hot)
Chopped fresh cilantro (~1/3 cup)
Tortillas
Cooked rice
Sour cream

DIRECTIONS

Spray bottom of crock pot with nonstick cooking spray and add frozen corn to cover the bottom.  Place chicken tenders on top of corn and sprinkle with taco seasoning.  Top with black beans and tomatoes.  Cover and cook on low for 4-6 hours.  When done break apart chicken as you stir so chicken is shredded.  Add chopped cilantro.

For burritos place rice on tortilla and spoon chicken mixture on top with a slotted spoon (it is pretty juicy and you don't want a soggy burrito).  Top with sour cream, fold, and EAT!
–Melanie

Barbecue Chicken Pizza

I love homemade pizza!  It's inexpensive and isn't as greasy as delivery.  I also like whole wheat crust and if you can grind your wheat really fine you can make all the flour whole wheat.  This pizza crust recipe is really fast and easy.  With this recipe you can make an awesome pizza within 30 minutes!

INGREDIENTS

Crust (makes 2):
1 1/2 Tbsp yeast
1 Tbsp sugar
1 1/2 c warm water
1 1/2 tsp salt
3 Tbsp oil
1 3/4 c white flour
2 c wheat flour
2 Tbsp corn meal (1 Tbsp for each pizza stone)

Toppings (for 1 pizza):
1/2-3/4 c Sweet Baby Rays Hickory and Brown Sugar Barbecue Sauce
1/4 c thinly sliced red onion
6-7 chicken tenders, cooked and shredded
1 1/2 -2 c shredded Pizza cheese (or just mozzarella)
Dried Italian Herbs

DIRECTIONS

In a large bowl mix yeast, sugar, and warm water until bubbly.  Mix in salt and oil.  Stir in flour 1 cup at a time.  Let rest for 5 minutes (longer for thicker crust).  Preheat oven to 400 F.  Divide dough and roll each into a circle on floured counter top.  Place rolled dough on cornmeal covered pizza stone.  Cook dough for 8 minutes.  Remove from oven and reduce oven heat to 375 F.  Top crust (in the following order) with barbecue sauce, red onion, shredded chicken, cheese, and Italian herbs.  Place back in oven for 8-10 minutes.  Remove from oven and let sit for 5-10 minutes before slicing and serving.

adding flour

ready to roll

toppins

lots of chicken :)

Ta Da!

YUM!

–Melanie

Chicken Alfredo Rollups

I found this recipe on mmmcafe blog. Its a delicious and fun version of Chicken Alfredo mixed with Lasagna. It was easy to prepare and declared "another success" by my husband.

Ingredients
9 Lasagna Noodles
2 1/2 cups Alfredo Sauce
2 cups cooked, shredded chicken
2 cups mozzarella cheese
garlic salt
oregano

Directions
Preheat oven to 350 degrees.

Cook chicken. I always prefer to boil chicken if I'm going to shred it. Its super easy to shred the chicken if you have a Kitchenaid or other stand mixer. Using the beater, just drop the chicken in, turn the mixer on and in a couple of minutes, you have perfectly shredded chicken!

Meanwhile, in a 7x7 pan, use about a quarter of a cup of alfredo sauce and coat the bottom of the dish. Set aside.

While chicken is cooking, boil water in a large pot. Cook lasagna noodles until al dente. I cooked a few extra in case any noodles broke, which was good since two did! When noodles are cooked, drain and rinse with COLD WATER. This prevents the noodles from sticking to each other. Lay the noodles out on papertowels and pat dry. Cover each noodle with 2 tbsp of alfredo sauce. Spread the chicken out evenly over the noodles then sprinkle with oregano and garlic salt. Top with cheese.

Carefully roll up each noodle and place in dish with alfredo sauce, seam side down. The noodles fit in pretty tight. Cover noodles with enough alfredo sauce to cover entire dish and sprinkle with cheese. I used less sauce and cheese than was asked and it tasted great. Bake for 30 minutes or until cheese is melted.

Heather

Dorito Chicken Cheese Casserole

I found this recipe www.plainchicken.com. Brett loves Doritos and I thought this would be tasty. I was right and Brett loved it as well! It was really easy and quick to throw together and most of the ingredients are on hand usually.

4 breasts cooked chicken, chopped
8 oz sour cream
1 can cream of mushroom soup (I used low fat for soup mixes)
1 can cream of chicken soup
1 1/2 cups salsa or 1 can Rotel
1 can of corn, drained
2 cups Mexican cheese, shredded
1 bag of nacho cheese Doritos

Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray. Crush the entire bag of Doritos and cover the bottom of the dish. Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Bake for 20 min. Top casserole with the remaining cheese and bake 5 additional minutes or until melted.

Heather

Mediterranean Chicken Pasta

This is another recipe from the Pendulum Court.  It is one of my favorite dishes there.

*To make thicker: Make sauce a day before so it can refrigerate.  On day of service heat sauce over stove and mix with pasta just before serving.

INGREDIENTS

1 Tbsp butter
2 cloves garlic
6 oz mushrooms
6 chicken tenders
2 1/2 Tbsp butter
2 1/2 Tbsp flour
3 c milk
5.5 oz Neufchatel cheese
1/3 c Parmesan cheese, grated
1 1/4 tsp chicken bullion
3 Tbsp lemon juice
1 c water
3/4 tsp salt
7 oz (1/2 can) chopped tomatoes
6.5 oz artichoke hearts, quartered & separated
1 lb pasta (bow tie or penne)

DIRECTIONS

Cut chicken into bite sized pieces.  Melt 1 Tbsp butter in skillet.  Add garlic and chicken and cook over medium high heat.  When chicken is close to being done add sliced mushrooms and cook until chicken is done and mushrooms are tender.  Remove chicken from pan and place in fridge.

Melt 2 1/2 Tbsp butter in pan and add flour to make a roux.  Gradually add milk and whisk vigorously. cook over medium-high heat.  Continue to stir to prevent scorching.

Add cheeses, bouillon, lemon juice, water, and salt and stir.  Just before it begins to boil add chicken, tomatoes, and artichoke hearts and gently mix.  Reduce heat to low and let simmer for 5 minutes.

Boil pasta and drain when done.  Gently mix pasta with sauce and serve.
–Melanie

Panko Crusted Chicken Stuffed with Ricotta, Spinach, and Tomatoes

I found this recipe on Pinterest but made some changes to the ingredients and cooking method.  Unfortunately I only had chicken tenders so it was a little difficult to stuff.

INGREDIENTS

1 1/2 c low fat ricotta cheese

3/4 c fresh baby spinach, chopped

1/2 c grape tomatoes, diced

4 Tbsp grated Parmesan cheese

1/2 Tbsp dried basil (or 1 Tbsp fresh)

1/2 tsp garlic powder
1/4 tsp oregano

Panko crumbs

1/2 tsp salt
1/4 tsp pepper

DIRECTIONS

Preheat oven to 350 F.  Mix together cheese, spinach, tomatoes, Parmesan cheese, basil, garlic, oregano, and salt and pepper to taste.  Cut a slit in chicken breasts nearly all the way through.  Fill the cavity of the chicken with the mixture.  Salt and pepper both sides of chicken breast and dip chicken breats in panko crumbs until evenly covered.  Place chicken on pan and cook in oven for 35 minutes.  Cooking time will vary with the size of the chicken breasts so cook chicken until done (165 F).

 Before cooking

 Served with steamed carrots and orzo & rice

–Melanie

Orange Chicken

I found this recipe on thesisterscafe.com but I tweeked it a bit.  It turned out great and Nick says it tastes like PF Changs!  NOTE: Gently place chicken in hot oil... I dropped it in and got a grease burn.  Ouch.

INGREDIENTS

Sauce: 

1/4 c water

2 Tbsp cornstarch

1 1/2 c water

orange juice from 1/2 of an orange

1/4 c lemon juice

1/3 c rice vinegar

2 1/2 Tbsp soy sauce

zest from 1 orange

1 c brown sugar

1/4 tsp ground ginger

1 clove garlic

1 green onion

1/4 tsp red pepper flakes

Chicken:

10 chicken tenders or 5 chicken breasts, cut in bite size pieces

1 egg

1 1/2 tsp salt

1/2 tsp pepper

1 Tbsp oil

2/3 c cornstarch

1/3 c flour

oil for frying

DIRECTIONS

In a small dish mix 1/4 c cold water and 2 Tbsp cornstarch and set aside.  Combine the rest of the sauce ingredients in a small pan and bring to a boil.  Mix in water and starch mixture and then remove from heat.

Mix egg, salt, pepper, and oil in a bowl.  Add chicken pieces.  Combine cornstarch and flour in a separate bowl.  Remove chicken from egg mixture and thoroughly coat in cornstarch and flour mixture.  Tap off excess four/cornstarch.

Fill a large pot with about 1/2-1 inch of oil and heat over medium high heat.  Add half the chicken (pieces in pan should not be stacked so you may have to divide all the chicken into 3 batches).  Cook about 3-4 minutes flipping them at about 2 minutes to make sure all sides are crisp and light brown.  You may need to turn down the heat with each batch of chicken or add more oil.  After each batch of chicken is done remove with a slotted spoon and let it drip on a paper towel lined plate.

When all the chicken is cooked add it to the sauce and bring to a boil over medium high heat.  Reduce heat to low and let simmer 5 minutes stirring occasionally.  Garnish with green onion and sesame seeds.  Serve with rice

Served over plain rice with fried rice on the side

–Melanie

Chicken Pasta Salad

This is a delicious and refreshing pasta salad that is great for a light summer dinner.  I served this at my sister's baby shower and it was a big hit!

INGREDIENTS

Chicken marinade:
1 tsp olive oil
1 tsp salt
1 tsp pepper
1 tsp chili powder


Dressing:
2 cloves crushed garlic
1 Tbsp dried basil
1 Tbsp dried oregano
1 Tbsp Dijon mustard
1 Tbsp cider vinegar
1 c light olive oil


Pasta:
1 lb boneless chicken breasts or tenders- marinaded and grilled
1 lb bow tie pasta
1 (10oz) carton grape tomatoes
1 c grated Parmesan cheese


DIRECTIONS

Marinate chicken in the chicken marinade ingredients for at least 3 hours or over night.  Grill chicken until done (I don't have a barbecue so I just grill it on the George Foremen grill and the chicken is super moist and tender).  Cool and cut into thin strips.

Make pasta as directed.  While pasta is cooking make the dressing by mixing all dressing ingredients in a small bowl.  When pasta is done drain water and then put in ice water until cold.  Drain off water again.  Cut each grape tomatoes in half (it makes it easier to eat) and add to pasta.  Add Parmesan cheese, sliced chicken, and dressing.  Mix and enjoy!
–Melanie

Chicken Stuffed Crepes

The other day Nick took me on a date to La Jolla Groves.  I ordered the Chicken Stuffed Crepes and they tasted divine!  I decided to replicate it and I did a pretty dang good job!  Bon Appetit!

INGREDIENTS

Crepes

1 c flour
1 Tbsp sugar
1/4 tsp salt
1 1/2 c milk
2 large eggs
cooking spray

Filling
2 Tbsp butter
1 (8 ounce) pkg mushrooms, chopped
1 clove garlic
1 tsp dried oregano
1/2 cup ricotta cheese
1 Tbsp fresh Parmesan cheese
1/2 tsp salt
black pepper
1 c rotisserie chicken, shredded (dark meat)

Sauce
1/4 c butter
1/4 c flour
1/4 c cream
1 1/2 c milk
1/2 tsp salt
black pepper

Vegetables
2 cups carrots, diced
2 cups butternut squash, diced
1 Tbsp butter
1 Tbsp oil
1 Tbsp sugar

DIRECTIONS

Crepes

Combine flour, sugar, and salt in a bowl.  Combine milk and eggs in a separate bowl.  Add milk mixture to flour mixture, stirring with a whisk until smooth.  Heat an 8-inch crepe pan and lightly coat with cooking spray.  Pour a 1/4 cup batter into pan and quickly tilt pan in all directions so batter covers pan with a thin film.  Cook about 1 minute.  Flip crepe with spatula and cook 20 seconds.  Place crepe on a towel and keep warm.  Repeat until all the batter is used.


Filling
Heat butter in a nonstick skilled over medium-high heat.  Add chopped mushrooms and cook 5 minutes, stirring occasionally.  Add oregano and garlic, saute 1 minute.  Remove from heat, stir in chicken, ricotta cheese, Parmesan, salt and black pepper and cover.

Sauce
For sauce, melt butter in a small sauce pan over medium-heat.  Whisk in flour.  Add cream and continue to whisk.  Slowly add milk and stir until thick.  Add salt and pepper and remove from heat.

Vegetables
Heat butter and oil in skillet.  Add carrots and squash, sprinkle with sugar, and cook until tender.


Spoon sauce onto plate.  Sprinkle vegetables over sauce.  Place about 1/4 c mushroom/chicken mixture in the middle of a crepe and roll up.  Place 2-3 rolled crepes on top of the vegetables.  Drizzle sauce over crepes and top with more vegetables.  Enjoy!.... Make dessert crepes if you have left over crepes.

–Melanie

Chicken Broccoli and Rice Casserole

Another delicious dish I created with the help of a few other recipes for ideas.

INGREDIENTS

3 cooked chicken breasts
1 can cream of chicken soup
1/2 c mayo
1 cup cheddar cheese
1 cup monterrey Jack cheese
1 head broccoli cut in 1/4 in pieces
3 c cooked rice (1 1/2 uncooked)
1/8 tsp cayenne pepper
1/8 tsp pepper
1/2 tsp salt
1/2 c. bread crumbs
1/2 c. parmesan cheese
4 Tbsp melted butter

DIRECTIONS

Preheat oven to 375.  Shred chicken.  In a large bowl combine chicken, cream of chicken soup, mayo, cheeses, broccoli, rice, pepper, and salt.  Place in a 9x13 greased dish.  In a small bowl mix together bread crumbs, Parmesan cheese, and melted butter.  Sprinkle bread mixture on top.   Place in oven and cook for 30 minutes.

–Melanie

Sweet and Sour Chicken

This recipe is really easy and pretty fast.  Oh, and tastes delicious!  I made this recipe up myself using bits and pieces of other recipes.

INGREDIENTS

1/2 c water
2 Tbsp cornstarch
4 Tbsp honey
1 c fresh orange juice
2 Tbsp rice vinegar
2 Tbsp soy sauce
1 tsp ginger
1/4 tsp chili powder
1/4 tsp garlic powder
5 Tbsp oil
1 clove garlic
1 head broccoli chopped
1 red bell pepper chopped in 1 inch pieces
1/2 onion chopped in 1 inch pieces
3 chicken breasts in 1 inch pieces
3 c cooked rice
salt and pepper

DIRECTIONS
Mix water can corn start together until dissolved.  Add honey, orange juice, vinegar, soy sauce, ginger, chili powder, and garlic powder.  Set aside.  Heat 3 Tbsp oil in skillet.  Add garlic and chicken.  Sprinkle with salt and pepper and cook until done.  Remove chicken from pan.  Heat 2 Tbsp oil in skillet.  Add broccoli, pepper, and onion.  Cook 3-5 minutes.  Add chicken and sauce.  Cook 2 minutes and then remove from heat.  Serve over rice.

–Melanie

Crispy Southwest Chicken Wraps

This delicious recipe is from www.melskitchencafe.com.  Nick loved it and asked if I can make it often.  One of our new favorites!

INGREDIENTS


1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 can black beans, rinsed and drianed

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

Sour cream (optional)
Flour tortillas

DIRECTIONS

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

–Melanie

White Chili

Our good friends in our ward made this recipe for our Halloween ward chili cook off and we loved it!  It is from Allrecipes.com.

INGREDIENTS

1 1/2 pounds skinless, boneless chicken breast- cubed
1 bunch green onions, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped (optional)
4 fresh jalapeno peppers, seeded and minced
1 clove garlic, minced
1/2 tsp ground ginger
1/2 tsp salt
1/2 ground cumin
1/2 tsp pepper
1 Tbsp olive oil
3 Tbsp butter
1/4 c flour
3 c chicken broth
2 (14 oz) cans great Northern beans, undrained


DIRECTIONS

In a large skillet, heat olive oil over medium heat.  Add chicken and saute until cooked through.  Remove the chicken from the pan.

Saute the onion, red bell pepper, yellow bell pepper, jalapeno chili peppers and garlic in the same skillet.  Return the chicken along with the ginger, salt, sage, cumin, and pepper.  Mix thoroughly.

In a separate small saucepan or skillet, melt butter or margarine over medium heat.  Stir in flour to make a roux.  Whisk in the chicken broth and mix all together.  Stir this mixture into the sauteed chicken and vegetables.

Stir in the beans with can liquid and simmer all over low heat for 15-20 minutes or until cooked and heated through.

–Melanie