Baked Chicken with Spinach Surprise

4 thin, boneless chicken breast
2-3 good handfuls of fresh baby spinach
1 T. butter
1/4 tsp. my house seasoning (equal parts onion powder, garlic powder and black pepper, store in an airtight container)
4 slices deli ham
shredded Italian blend cheese
1/2 C. Italian bread crumbs
1 T. grated parmesan cheese

Combine the bread crumbs and parmesan cheese on a plate, set aside. Melt the butter in a pan over med. high heat. Add in the spinach and house seasoning and cook until the spinach has wilted. Remove from heat and set aside. Take the chicken, one breast at a time and place in a Ziploc bag and using a mallet, pound out just a bit...not too thin. Remove to a plate and repeat with remaining chicken. Top each breast with a slice of ham, then a little of the spinach and the add a little bit of the cheese. Roll up (I did not use toothpicks, mine held together pretty well, use toothpicks to secure if you desire) and dredge through the breadcrumbs to coat. Place in a tin foil lined baking dish, lightly sprayed with cooking spray. Repeat with remaining chicken. Bake in a 450 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes.
Janet's Appalachian Kitchen 

Fathead Pizza Crust

Ingredients

1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic salt
Parchment paper and cookie sheet

1. Preheat oven to 425 degrees F.
2. Microwave the mozzarella and cream cheese until smooth.
3. Mix the cheese with the almond flour and egg. I also add a few dashes of parsley, fennel and oregano.
4. Flatten out the dough on the parchment paper/cookie sheet. I like to put my hand in a sandwich bag so that nothing sticks.
5. Liberally sprinkle the crust with garlic salt. Poke the dough a bit with a fork to prevent bubbles*.
6. Bake for 8 minutes, and poke any bubbles.
7. Bake for another 4-6 minutes until it is slightly brown on top.
8. Add any ingredients for your topping and then pop back into the oven to melt the cheese on top

To DIE for Chicken Marsala

Ingredients

4 boneless skinless chicken breasts
4 -5 tablespoons flour
2 tablespoons olive oil
8 -10 ounces sliced mushrooms
4 cloves garlic, sliced
2 cups marsala wine
3 cups chicken stock
salt
pepper

Directions

Place chicken breasts between two pieces of plastic wrap.
With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.
Dredge breasts in flour until all sides are coated.
Heat olive oil in a large skillet or frying pan.
Cook breasts until almost done, about 3-4 minutes on each side.
Remove from pan being sure to keep warm.
(I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on.
Add broth, mushrooms and garlic.
Cook on medium/high for 10 minutes or until reduced by half.
Add breasts back to pan and cook for another 10 minutes.
(Sauce should have reduced more and thickened some) Serve over angel hair pasta.

Chicken Bacon Ranch Pasta

Ingredients

1 lb uncooked rotini pasta 
3 cups shredded or pulled deli rotisserie chicken
1 bottle (16 oz) ranch dressing
1 cup crisply cooked and crumbled bacon (9 to 11 slices)
2 cups shredded Italian cheese blend (8 oz)

1 Cook and drain pasta as directed on package.
2 In large microwavable bowl, mix pasta and remaining ingredients.
3 Microwave uncovered on High 1 to 2 minutes or until cheese is melted and mixture is hot and steaming.
4 To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, chicken, dressing and bacon. Divide mixture between pans. Top with cheese. Spray pieces of foil large enough to cover pans with cooking spray. Cover pans with foil, sprayed side down. Place foil-covered pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw pan(s) overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 40 to 50 minutes or until instant-read thermometer inserted in center of mixture reads 165°F. If baking from frozen, bake 60 to 75 minutes.

Vegetable and Garlic Calzone

Serves 4

Ingredients

1. 3 asparagus stalks, cut into 1-inch pieces
2. 1/2 cup chopped spinach
3. 1/2 cup chopped broccoli
4. 1/2 cup sliced mushrooms
5. 2 tablespoons minced garlic
6. 2 teaspoons olive oil, divided
7. 1/2 pound frozen whole-wheat bread dough loaf, thawed
8. 1 medium tomato, sliced
9. 1/2 cup shredded part-skim mozzarella
10. 2/3 cup pizza sauce

Directions

Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

In a medium bowl, add the asparagus, spinach, broccoli, mushrooms and garlic. Drizzle 1 teaspoon of the olive oil over the vegetables and toss to mix well.

Heat a large, nonstick frying pan over medium-high heat. Add the vegetables and saute for 4 to 5 minutes, stirring frequently. Remove from heat and set aside to cool.

On a floured surface, cut the bread dough into quarters. Press each piece into a circle. Using a rolling pin, roll the dough into a thin oval. On half of the oval, add 1/4 of the sauteed vegetables, 1/4 of the tomato slices and 2 tablespoons cheese. Wet your finger and rub the edge of the dough that has the filling on it. Fold the dough over the filling, pressing the edges together. Roll the edges and then press them down with a fork. Place the calzone on the prepared baking sheet. Repeat to make the other calzones.

Brush the calzones with the remaining 1 teaspoon olive oil. Bake until golden brown, about 10 minutes.

Heat the pizza sauce in the microwave or on the stove top. Place each calzone on a plate. Serve with 2 1/2 tablespoons pizza sauce on the side or pour the sauce over the calzones.

Turkey and Broccoli Cheeseburger Macaroni

Ingredients

1

lb ground turkey

1 1/4

cups hot water

2

cups milk

2

tablespoons butter or margarine

1

box (5.5 oz) Hamburger Helper Double Cheeseburger Macaroni

2

cups frozen broccoli florets

Steps

• 1

  In 10-inch skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• 2

  Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), and broccoli. Heat to boiling, stirring occasionally.
• 3

  Reduce heat; cover and simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.

Keto meat pie

Ingredients

 612 servings

USMetric

• ½ yellow onion, finely chopped
• 1 garlic clove, finely chopped
• 2 tablespoons butter or olive oil
• 1¹⁄3 lbs ground beef or ground lamb
• salt and pepper
• 1 tablespoon dried oregano or dried basil
• 4 tablespoons tomato paste or ajvar relish
• ½ cup water

Pie crust

• ¾ cup almond flour
• 4 tablespoons sesame seeds
• 4 tablespoons coconut flour
• 1 tablespoon ground psyllium husk powder
• 1 teaspoon baking powder
• 1 pinch salt
• 3 tablespoons olive oil or coconut oil
• 1 egg
• 4 tablespoons water

Topping

• 8 oz. cottage cheese
• 7 oz. shredded cheese

Instructions

1. Preheat the oven to 350°F (175°C).
2. Fry onion and garlic in butter or olive oil over medium heat for a few minutes, until the onion is soft. Add the ground beef and keep frying. Add oregano or basil and add salt and pepper to taste.
3. Add tomato paste, pesto or ajvar relish – use what you have on hand. Add water. Lower the heat and let simmer for at least 20 minutes. While the meat simmers, make the dough for the crust.
4. Mix all the dough ingredients in a food processor for a few minutes until the dough turns into a ball. If you don’t have a food processor, you can mix by hand with a fork.
5. Place a round piece of parchment paper in a well-greased springform pan—about 10 inches in diameter—to make it easier to remove the pie when it’s done. (You can also use a deep-dish pie pan.) Spread the dough in the pan and up along the sides. Use a spatula or well-greased fingers.
6. Pre-bake the crust for 10-15 minutes. Take it out of the oven and place the meat in the crust. Mix cottage cheese and shredded cheese together, and layer on top of the pie.
7. Bake for 30-40 minutes on lower rack or until the pie has turned a golden color.
8. Serve with a fresh green salad and dressing.
9. https://www.dietdoctor.com/recipes/keto-meat-pie