Rachel's NY Chicken Panini's

My picture above - her picture below

both delicious :)

2-3 chicken breasts, cooked and shredded

6 slices bacon, crumbled

2-3 plum tomatoes, chopped

handful of Swiss cheese

1/2 cup mayonnaise

salt and pepper to taste

artisan bread

Combine ingredients, load on bread, and grill. (I used my George Foreman.)

Serve w/fries

Total Cost of this meal : $14.00 for 8 servings

I bought a really nice bread. 

Liz's Chicken Enchilada Ring

2 C. coarsely chopped chicken 1/4 C. chopped pitted ripe olives 1 C. shredded Monterey Jack/Cheddar blend 1 can (4 oz.) chopped green chilies, undrained 1/2 C. mayonnaise 1 T. Southwestern Seasoning Mix 2 plum tomatoes 1 lime 2/3 cup finely crushed tortilla chips, divided 2 pkgs. crescent rolls 1 C. salsa 1 C. sour cream Preheat oven to 375° F. Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well. Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center. Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle. Bake 20-25 minutes or until golden brown. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.

Chicken Tostada Salad.

this picture doesn't do it justice - this is the best recipe if you are in the mood for bright (lime) mexican food.

10 mini corn tortillas

3 teaspoons extra-virgin olive oil

1 1/2 cup grated Monterey Jack cheese (2 ounces)

1/2 small red onion, diced small

1/2 teaspoon chili powder

3 garlic cloves, minced

Half the Breast meat from 1 rotisserie chicken, torn into bite-size pieces (1 1/2 cups)

Coarse salt and ground pepper

3 fresh limes ready to be squeezed

1/2 head romaine lettuce (6 ounces), rough chopped

1 tomato, seeded and chopped

1 avocado, halved, pitted, peeled, and diced small

Fresh cilantro, for serving

Preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.

In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat.

In a large bowl, combine lettuce and 3 halves of squeezed lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro.

Serve with fruit, tonight we did grapes because they were on sale.

Total cost for 6 servings and NO LEFTOVERS $16.90

BUT - I cooked my own chicken rotissire so I could use the leftovers for another meal.

So cut the cost of chicken into $2.50 and this meal is $14.40

White Castle Casserole

Recipe from Beth! Sorry for not posting that earlier! :)

1 lb. ground beef or turkey
2 TBS Mayo (light may be used)
1.5 cups shredded cheddar (2% cheese can be used)
1 packet Onion Soup Mix
1 package dinner rolls (like Hawaiian or Sarah Lee)

Brown meat in pan. While browning, cut rolls in half. Leave all tops and bottoms together. Leave tops off, and place bottoms in a baking dish or pan that has aluminum foil in the bottom. Leave enough aluminum foil to cover the tops of the rolls later. When meat is browned, remove fat (if needed), and add in mayo, cheese, and soup mix. I leave the burner on low till all cheese is melted. Place mixture over the top of the roll bottoms. Smear the meat mixture over all the rolls, (you can add in pickles if you like, we do at my house) and place tops on. Wrap in aluminum foil and bake at 375 for 15-20 minutes. This seams the burgers. When done, unwrap and use a knife to cut the sandwiches apart. Let cool and serve. 

They are an instant hit... and way more healthy than the real white castles.

French Breakfast Muffins

1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg, lightly beaten
1/2 cup milk
1/3 cup butter, melted

1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted

These remind me of Snickerdoodles, but muffins! :) I found this recipe in an old church ladies cookbook but I didn't like the recipe so I changed it a bit.

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

Yields 12 muffins

White Chocolate Mango Muffins

Recipe from Confections from a Foodie Bride

Ingredients

• 3 cups + 1 Tbsp all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 Tbsp unsalted butter, cubed and softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla
• 1/4 tsp almond extract
• 1 1/2 cup plain fat-free Greek yogurt
• 1 cup diced mango
• 1 cup white chocolate chunks/chips
• Coarse sugar, for sprinkling tops (optional)

Instructions

1. Preheat oven to 400
2. Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
3. Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
5. Beat in half of dry ingredients, followed by a third of the yogurt.
6. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
7. Toss mango and white chocolate with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
8. Spray a muffin tin with non-stick spray or line with paper liners. And if you find that you're 3 paper liners short, you can improvise with some parchment paper cut in ~5-6 inch squares. But it's a total pain.
9. Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
10. Sprinkle top lightly with coarse sugar, if using.
11. Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
12. Let cool 5 minutes in the pan before removing and cooling completely.
13. Will keep ~4 days in a covered cake plate, can be frozen.

--Valerie --- Mine made 16 regular and 24 mini muffins

Chocolate Chip Cream Cheese Muffins

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 egg, room temperature
1/2 cup cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips

Okay I am into muffins right now. These were good because they weren't too sweet even though they had chocolate chips in them! This recipe is from Jen Brockway from an old ward I used to be in.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or use paper liners.
Beat cream cheese and butter together until fluffy. Beat in egg, cream and vanilla. Combine the flour, sugar, baking powder and salt. Stir flour mixture into cream cheese mixture until flour is moistened. Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full.
Bake in preheated oven until tops are golden, about 20 minutes.