BBQ Chicken Sandwich

This is one of my new favorites! This was so simple and so delicious. I love how everything just cooked in one pot. You could also double this without much effort if you needed to feed a larger crowd. Most of these ingredients are going to be in your pantry or your freezer. Publix had BBQ sauce on sale this week. In fact, some brand is usually on sale most weeks. This is the perfect recipe for summer barbecues. And the best part is that it cooks inside on the stovetop. So you won't have to cancel your plans if we experience afternoon thunderstorms!



3-4 boneless, skinless chicken breasts (about 2 lbs.)
salt and pepper
1-1/2 cups chicken broth (or water)
1 onion, finely chopped
4 garlic cloves, finely chopped
1-1/3 cups BBQ sauce
1/2 cup apple cider vinegar
hot pepper sauce
6 buns or rolls, split
shredded cheese (optional)

Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough chicken broth to cover (about 1-1/2 to 2 cups). Add the BBQ sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce and shred with two forks or your fingers.

Boil the sauce, uncovered, until reduced by half, about 15 minutes. Season with pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with cheese.




Enjoy!



(adapted from Rachael Ray)

Black Olive Turkey Burgers

I found some ground turkey at Bruno's last week on sale B1G1. I came across this recipe last week and though it sounded different and yummy. I was a little skeptical though. I love all of the main flavors, but combined I wasn't so sure. I tweaked the original recipe a bit and added my own little twist and was very happy with the end result! The cumin really gave it a nice smokey flavor. Clay said, "What's in here that tastes like chili?" After I got finished laughing I told him it was cumin. He said he liked it, he just wanted to know what it was :) The cumin could definitely be left out and the burgers would still be tasty. They were moist and so flavorful. I'm glad I stocked up on the ground turkey because I'm going to have to throw this in the rotation again. Maybe for company next time. A healthy burger? Yes, there is such a thing!



Makes 3 burgers:

1 lb. ground turkey
1/2 cup coarsely chopped black olives
1/4 small onion, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon ground cumin (can be adjusted down to your taste)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire Sauce
olive oil
6 slices turkey bacon, crisped
3 sandwich thins
condiments

Combine the turkey, olives, onion, parsley, cumin, salt, pepper and Worcestershire sauce in a mixing bowl and mix until well incorporated. Shape into 3 burgers.

Heat the grill over low heat. Drizzle the patties with olive oil before placing them on the grill. This was supposed to prevent them from sticking, but mine still stuck pretty bad :) Grill for about 7-8 minutes on the first side. Flip, and grill another 4-5 minutes on the second side, or until cooked through.

Serve on whole grain sandwich thins with mayo, mustard, 2 slices of turkey bacon, cheese, lettuce and tomatoes. Yummy-yum-yum!




Enjoy!



(adapted from Ellie Krieger)

Meatloaf Burgers

I picked out this recipe because Publix had their French Hamburger Buns on sale this week. I knew it was the perfect time for burgers because I have lots of ground beef in the freezer. But I didn't want regular burgers. How about some Meatloaf Burgers? I found the perfect recipe. I would normally cook burgers on the grill, but I felt to have the true meatloaf taste these needed to be baked in the oven. I loved the way they turned out. Very moist and lots of flavor. Ella wasn't interested in trying any, but Clay enjoyed them. I served his with Ore Ida fries and mine with roasted cauliflower. Yummy night for dinner in my house!

1 lb. ground beef
1/4 onion, grated or minced
1/4 cup fresh parsley, chopped
1/4 cup plain breadcrumbs
1/4 cup grated parmesan cheese
1 large egg, lightly beaten
2 tablespoons ketchup
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons Worcestershire sauce
salt and pepper
hamburger buns

Preheat oven to 450 degrees. Spray a baking sheet with cooking spray; set aside. In a medium bowl, mix beef, onion, parsley, breadcrumbs, parmesan, egg, ketchup, mustard, Worcestershire and salt and pepper. Mix just until combined with your hands. Do not overmix.

Divide beef mixture into 4 equal portions. Form each portion into a 4-inch patty. Place on prepared baking sheet. Transfer to oven; bake until cooked through, about 14 minutes, flipping if necessary. (I cooked mine on a rack in a baking pan to help some of the fat and juices drip away from the patty.)

Serve dressed with cheese, lettuce and onions on a hamburger bun.

**Haha...you can tell that I didn't use the buns that were on sale at Publix. I just checked out the ad, and those are tiny! I bought mine at Sam's ($1.78/8-pk) when I returned some formula for Emme. When you get to know your price points, its easier to see a deal and pick something up when you see it. I knew that the buns at Publix were 2-something so I grabbed the one's at Sam's while I was there.



Enjoy!



(adapted from Everyday Food)

French Dip Sandwich

Holy Moly this was good! I love a good French Dip and this did not disappoint! I took advantage of the great deal on the Oscar Mayer Roast Beef last week at Publix. If you feel like Martha, go ahead and cook your own roast. Me, not today! This is great for dinner or fix it for lunch during the weekend. Yum Yum Yum!




4 hoagie rolls
1 lb. roast beef, shaved or thinly sliced
4 slices muenster or swiss cheese
1/2 small onion, thinly sliced
1 tablespoon olive oil
1 tablespoon butter
1 heaping teaspoon corn starch
2 cups beef broth
2 beef bullion cubes (optional, but intensifies the flavor)


Preheat the oven to 450 degrees. Split the hoagie rolls and lay out on a large baking sheet. Cover 4 top slices of the bread with cheese and toast all 8 halves in the oven for about 5 minutes, or until the cheese is melted and the bread is slightly toasted.

Meanwhile, in a small saucepan, heat olive oil and butter over medium heat. Add onion and saute until softened, about 3-5 minutes. Add the cornstarch and whisk for 1 minute. Gradually whisk in the beef broth. Add the bullion cubes and simmer over low heat until the bullion cubes dissolve.

Add the roast beef to the sauce and warm over low heat.

To assemble the sandwiches, divide the meat between the 4 bottom halves of the bread. Top with the cheesy tops. Divide the liquid between four small bowls for dunking.


Enjoy!



(adapted from Rachael Ray)

Tuna Melts

Tuna can be a very inexpensive way to add protein into your diet. Canned tuna is fairly cheap and when paired with a sale and coupons its a great bargain. My husband takes tuna for lunch during the week, but I don't usually eat it. This week Publix had the large Albacore packets on sale, so I wanted to try to incorporate them into an easy dinner. I came across this recipe in my Everyday Food magazine and knew it was going to be delicious! Its Emeril's recipe, after all! I ran my grocery store errands after work today, so it was a late night coming home. These came together in less than 15 minutes. Perfect for those busy weeknights. I used the capers in my half (my husband didn't want them), but I left the onion our of the entire batch. Raw onion is not my thing. Use what's pleasing to your family. I have never eaten capers before, but I've wanted to try them. I almost equate it to olives. To me, the olives on a pizza just enhance the flavor of everything. I love the salty bite. Same for the capers. They are soft, so they just blend in with the tuna, but they give you a nice salty bite. I got a small jar of them at Walmart for $1.50. So, its nothing to break the bank. But, you could certainly omit them all together. This is a quick, easy dinner you definitely want to try!



4 5-oz. cans tuna in water, drained (I used 2 6.4-oz. packets)
1/3 cup mayonnaise, plus more for spreading (use for the consistency you want)
1/4 cup finely chopped red onion
4 teaspoons capers, rinsed and drained (don't forget to rinse...I did!)
1 tablespoon fresh lemon juice
salt and pepper to taste
1/4 teaspoon dried oregano, crumbled between your fingers (I didn't have this)
4 slices crusty bread (I used split ciabatta bread rolls)
8-12 thin slices of tomato (I used 3 per melt)
4 slices provolone (I used mozzarella)

Heat broiler. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper and oregano and stir until thoroughly combined.

Arrange bread on a baking sheet and spread a little mayonnaise on each slice (I used halved ciabatta bread). Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3-4 minutes.





Enjoy!



(adapted from Everyday Food)

Chicken Salad Pita Pockets

This is the version of chicken salad that my Aunt Susan makes. I've made it before for showers and served it on croissants. It is my favorite version. You can use chicken breasts like I did this time, or use a rotisserie chicken. That's what I've done in the past. I forgot to get the celery so I had to leave it out this time. I really like it for the color and the crunch, but it was still delicious without it. Make it the night before to get the full flavor out of it. Leftovers are great to use throughout the week for lunch. I ate mine on the way to Enterprise Friday to visit Shelley. Not only was it yummy, but it saved me $5 at a fast food drive thru!



4 cooked chicken breasts, chopped or shredded
1/2 cup light mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
1/2 cup cranberries
1/2 cup pecans, chopped
1/2 cup celery, diced
pita pockets (or croissants)

In a small bowl mix the mayonnaise and lemon juice together. Mince the garlic. Sprinkle salt over the garlic and rub the back of your knife over the garlic to flatten into a paste (the salt acts as an abrasive and it breaks the garlic down to help it more evenly distribute throughout the mayonnaise). Mix the garlic paste into the mayonnaise. Add chicken, cranberries, pecans and celery. Mix well. Serve in pita pockets or croissants.



Enjoy!


(adapted from Susan Lisenby)

Bacon Sloppy Joes

BI must admit that Sloppy Joes are usually made with Manwich at my house! This is almost as easy, and much more tasty! I used ground turkey instead of beef and added a bunch of fresh veggies. The bacon gives it great flavor. I did use the bacon drippings to cook the veggies, but you could certainly cook the bacon in the microwave and saute the veggies in olive oil. Its a little healthier that way! Publix had Smithfield Bacon B1G1 this week ($.55/1 coupon). This is a great way to sneak veggies in for your kids too. Husband in my case! Add some carrots and green peppers if that's what you have in the fridge. This was really good and I will be making this one again!



4 strips of bacon, cut into 1/2-inch pieces
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, finely chopped
1-1/2 lbs. ground turkey (mine was 1.3 lbs)
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns, toasted


In a large skillet cook the bacon over medium heat until crispy, about 7 minutes. Take out to drain on a paper towel. Pour out all but 1 tablespoon of drippings. Add the onion, celery, bell pepper and garlic to the 1 tablespoon bacon drippings and cook until the vegetables are softened, about 7 minutes. Push to the side of the skillet. Increase the heat to medium-high, add the ground turkey and cook, breaking up larger pieces with the back of a wooden spoon. Cook until no longer pink, about another 7 minutes. Drain off any excess juice or fat with a baster bulb. Stir in ketchup and Worcestershire sauce and cook until thickened, about 5 minutes more. Season with salt and pepper and serve on the toasted buns (I like to add yellow mustard and sliced cheese).



Enjoy!



(adapted from Rachael Ray Magazine)

Avocado-Stuffed Sliders

These sliders would be great to make on Super Bowl Sunday. The avocado inside is such a nice surprise. Tamara's has a burger with bacon and avocado and I just love it! So much cheaper though to be able to recreate it at home. Publix has Hass Avocados 2/$1 this week, and Smithfield Bacon is B1G1. These would be great on the grill. The weather is bad, so I cooked them in a skillet like the original recipe said. Next time I will do them outside. These were so yummy. I will definitely make this again.




8 2-inch dinner rolls
1 lb. ground beef
1 garlic clove, finely chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado, cubed
bacon, optional
cheese, optional
ketchup, optional
mustard, optional

In a large bowl combine ground beef, garlic, Worcestershire sauce and salt & pepper. Form into 8 2-inch balls. Cut avocado into cubes. Press an avocado cube into each ball and shape into patties (I didn't even use half of the avocado).

Cook in a skillet over medium high heat until cooked through, about 7 minutes. Split the rolls and assemble the sliders with the patties and desired condiments.


Enjoy!


(adapted from Rachael Ray Magazine)

Hot Dog Pizza Pockets

Today was Cook-For-Kids-Day at my house! Yogurt Cups for breakfast and Pizza Pockets for dinner. This was super simple, and like the yogurt cups, could also be changed up with your favorites. Next time I'm going to add mushrooms to my pocket. Olives would be good too. You could leave out the hot dogs all together and do sausage or pepperoni. My husband really liked this one. I used the leftover pizza sauce I had for the Italian Sausage Calzones, but you could certainly use some spaghetti sauce if you had some on-hand.



1 Pillsbury Thin Crust Pizza Dough
3 hot dogs, sliced lengthwise into half-moons
1/4 cup pizza sauce
1 cup shredded mozarella cheese

Preheat the oven to 450 degrees. Roll out the pizza dough to form a rectangle on the baking sheet (if you're using the regular pizza dough, not the thin crust, you'll want to roll it out to about a 10 X 14 rectangle). Using a pizza wheel or a knife, cut into four 5-by-7-inch rectangles.



Spoon one-quarter of the chopped hot dog onto the center of each rectangle, leaving a 1-inch border around the filling. Top the hot dogs with 1 tablespoon sauce and 3 tablespoons shredded cheese. Fold the rectangle in half lengthwise over the filling, wrapping the dough around. Pinch and fold the edges together to secure. Repeat with all the rectangles. Cut 2 or 3 small vents in the top of each pocket. Bake until browned and bubbling, about 15 minutes. Let stand 10 minutes before serving.

Serve with green beans or celery sticks.


Enjoy!




(adapted from Rachael Ray Magazine)

Grilled Cheese and Tomato Soup

There's not too many classic pairings like a grilled cheese and a nice hot bowl of tomato soup! Well, yes there are. There's cheeseburgers and fries, bacon and eggs, cake and ice cream...but that's not what I had for dinner. When you make a grilled cheese, do yourself a favor and get bread from the bakery. Bunny Bread just won't do. Cut big, thick slices and start stacking the cheese. You won't ever want it on sandwich bread again. I sent my husband to Publix tonight to get Goldfish and bread. I didn't have time to do my big trip tonight, but needed those two things for dinner. He coudn't find the five-grain bread that was in the ad, so he got a sliced Italian bread. The slices were too thin for me, so I doubled-stacked the grilled cheese like a Big Mac. I prefer Parmesan cheese in my tomato soup, but Ella and Clay like the goldfish. Publix has Campbell's tomato soup 4-pack on sale for $1.99. Bags of goldfish are on sale 10/$10- which means they only ring up $1 no matter how many you buy. Grilled Cheese and Tomato Soup is a great go-to dinner for busy weeknights.



Soup:

Campbell's Tomato Soup
1 can water/milk
Goldfish or Parmesan (optional)

Pour soup in saucepan. Mix with one can filled with 1/2 water, 1/2 milk. Whisk together and heat over medium heat. Reduce heat and simmer on low until ready to eat.

Grilled Cheese:

Loaf of good bakery bread (5-grain, Italian, Asiago Cheese)
cheese
mayonnaise
butter

Cut the bread on a diagonal to make the surface area bigger (larger slices). Spread the inside of the bread with mayonnaise. Top with cheese- whatever you have on hand- approximately two sandwich sized slices. Tonight I used Colby Jack and Mozzarella. I love Muenster too though. If you have Kraft Singles, go ahead and use them too! Use as much or as little as you like. Put the other slice of bread on top and butter. Put the buttered side of the sandwich face down on a hot skillet over medium heat. Let cook for approximately 3 minutes or until golden brown. While its cooking, spread butter on the other side. Flip and cook until golden brown and cheese is melted.

Serve alongside tomato soup. Garnish the soup with Goldfish crackers or Parmesan cheese.


Enjoy!

Fish Stick Po-boys and Sweet Potato Fries

If you want a way to eat fish sticks that doesn't remind you of elementary school, then try them in a grown-up style po-boy. My oldest daughter loves them, and I thought this would be a way to incorporate dinner for all of us without having to cook two different things. The fish sticks were B1G1 this week at Publix, and I got the Chicago Hard Rolls 6/$1.99. I love to keep frozen sweet potato fries in the freezer. They are one of the two things that I go to Sam's to get- the Alexia frozen sweet potato fries and the Birds Eye frozen whole green beans. They are perfect for getting dinner ready in a hurry, and the closest thing to farmers market fresh I have found. I think they're worth the extra trip to Sam's.



For 4 Po-boys:

16-20 Fish Sticks (depending on your rolls)
4 Rolls
Lettuce/Tomato
Quick Tartar Sauce (recipe at the bottom)

Cook the fish sticks according to package directions. While the fish sticks are cooking, begin assembling your sandwiches. Split the buns. Layer tarter sauce on the bottom. Stack 2-3 tomato slices on the bottoms, and the lettuce on the top. Finish with 4-5 fish sticks, depending on the size of your rolls.

Serve with sweet potato fries.

Quick Tartar Sauce:

1 cup mayonaise
1/4 cup sweet relish
1 tbsp lemon juice

Combine all ingredients in a bowl and mix well. Serve with seafood.



I hope you enjoy this fun spin on dinner. Enjoy!

Bacon & Egg French Toast Sandwich

I bought some of the Aunt Jemima French Toast when it was on sale at Publix. Ella and I had some for breakfast one morning, and I wasn't impressed. But I had a fabulous idea to make it into a egg sandwich with bacon and maple syrup. Now, that was something that I could enjoy! So, it was born.



2 slices Aunt Jemima French Toast (toasted)
2 eggs
2 slices of bacon
maple syrup
cheese

Toast 2 slices of the Aunt Jemima French Toast in the toaster. Pull out and drizzle with maple syrup. Cook 2 slices of bacon. (I cook mine in the microwave).

Heat a small skillet over medium heat. Crack 2 eggs in the skillet and start to scramble with a spatula. When the eggs start to firm up, shape to the size of the bread. Flip like a pancake and cook the other side. Top with cheese.

Assemble sandwich with the egg and bacon. Top with the other slice of French Toast.

For a little something extra, sprinkle with powdered sugar and extra maple syrup!


Enjoy!