Chicken Parm Baked Sliders

 

Ingredients:

• 24 ounces frozen breaded chicken tenders (I used a 20 oz. bag of Tyson air-fried chicken fillets or tenders.  You can also use 3-4 Just Bare fillets.  The flatter filets/tenders, the better.  Simply cut chicken as needed to fit properly onto bed of rolls.) 

• 1 package (12 count) Hawaiian sweet rolls

• 12 slices provolone cheese, divided (Don't use smoked provolone; ew.)

• 1 jar (24 ounces) marinara sauce (I only used 14 ounces of the 24.)

• Topping:

• 1/2 cup butter, cubed (I used 1/4 cup.)

• 1 teaspoon garlic powder

• 1 teaspoon crushed red pepper flakes (I substituted red pepper flakes for 1 teaspoon Italian seasoning.)

• 1/4 cup grated Parmesan cheese (fresh is best!)

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•    Directions:
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• Prepare chicken tenders according to package directions, then preheat oven to 375°. Meanwhile, without separating rolls, cut horizontally in half; (See image below for an easy trick to cutting rolls horizontally.) Keeping the rolls in tact, I divide the rolls in half (6 and 6), then slice the set of 6 horizontally.  When ready to assemble, just push the two sets of 6 together and continue recipe as stated.

• Arrange roll bottoms in a LIGHTLY greased 13x9-in. baking dish. Place 6 cheese slices over roll bottoms, overlapping as needed. Bake until cheese is melted, 3-5 minutes.

 

• Remove from oven and layer rolls with half of sauce (I used 6 ounces), chicken tenders, remaining sauce (8 ounces), and remaining 6 cheese slices. Place top halves of rolls on top. 

• For topping, microwave butter (I used 1/4 cup), garlic powder, and red pepper flakes (I subbed red pepper flakes with Italian seasoning), until butter is melted. Pour over rolls and spread evenly with basting brush; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. (I took mine out at 18.)

• *www.tasteofhome.com

Ham + Cheese Breakfast Sliders (Egg Sandwiches)

Ingredients:

• 1 package 12-count Hawaiian slider buns 
• 6 slices ham
• 6 slices American cheese
• 12 eggs
• 1/4 - 1 cup melted butter (I probably used  a little more than 1/8 cup.)

Directions:

• Preheat oven to 350°F.
• Keeping the 12 sliders in tact, horizontally slice the sheet of sliders in half through the middle to create two, large sandwich slices. (You want the individual buns to stay together.)
• Place the bottom half of the sandwich sheet in a baking dish. Set aside.
• Prepare a frying pan over medium heat with a your choice of a thin layer of butter, cooking spray, or cooking oil.
• While pan heats, crack eggs into a medium size bowl and whisk until fully blended. Pour into the preheated frying pan and stir constantly, until eggs are thoroughly cooked/scrambled.
• Remove frying pan from heat and set aside.
• To assemble sandwiches, place six slices of ham evenly on the base of the sandwich slice (in baking dish).
• Follow with the scrambled eggs and then cheese.
• Secure sandwich by placing top of slider buns on top of cheese and pour/brush melted butter over the top.
• Cover the baking dish with foil and bake sandwiches for 30 minutes.
• Remove from oven and cut into individual sliders.  Best enjoyed warm.

*www.thesoccermomblog.com

Pesto Chicken Sandwiches

While there's no real "recipe" per se, these combined ingredients make a super yummy, casual lunch or dinner!

Ingredients:

1 package of Trader Joe's Pesto Genovese Chicken (If you don't have a TJ's by you, simply smother about 1/2 cup of your favorite basil pesto onto 2 pounds of boneless, skinless, chicken breasts.  Put 1/4 cup of additional pesto to the side for later.)

1 jar basil pesto

roma tomatoes, thinly sliced

arugula

sliced mozzarella, fresh OR deli slices will work

balsamic GLAZE

mayonnaise 

bread of choice (Ciabatta and focaccia are personal faves. There are yummy ones at Trader Joe's.)

Directions:

Chicken:  Season meat with salt and pepper on each side.  You can grill (4-5 minutes per side at 400 degrees), cook on skillet, or bake in oven at 350 degrees for about 25 minutes. Regardless, all chicken should be cooked to 165 degrees.  For even cooking (and less hassle), just be sure to pound meat to even thickness before grilling, cooking, or baking.  ALLOW TO REST BEFORE SLICING!!!

To assemble, prepare bread of choice.  Combine two parts mayo to one part basil pesto and mix.  Spread a generous layer on bottom of bread.  

Top with thinly-sliced chicken, then cheese, tomatoes, balsamic glaze, then arugula.  If desired, spread more mayo/pesto mixture on top slice of bread.  

Serve with kettle chips and your favorite cold veggies!

Baked Turkey + Swiss Sliders

The best weeknight dinner (or crowd-pleasing app) when you have a jam-packed kids' sports and activities kind of night!  Serve with your favorite sides of choice.

These sliders can be assembled up to 4 hours before baking, which is my favorite kind of meal!  Simply store them covered in the fridge until you're ready to bake 'em.

Don't like turkey and Swiss combo?  Play around with different meats and cheeses!

 

Ingredients:

• 1 12-count package King’s Hawaiian Sweet Rolls (I like the King's Hawaiian Savory Butter Rolls.)
• ▢ 3/4 pound thin-sliced deli turkey
• ▢ 3/4 pound thin-sliced Swiss cheese (Make sure to ask for it to be sliced thin or get Sargento brand "thin-sliced" Swiss.)
• ▢ 1/2 cup unsalted butter (I only used half of a stick.)
• ▢ 1/2 tablespoon Dijon mustard
• 2 teaspoons brown sugar
• ▢ 1/2 tablespoon Worcestershire sauce
• ▢ 1/2 tablespoon Everything but the Bagel seasoning

Directions:

(See below for step by step images!)

• Preheat the oven to 350F. Line a 9 by 13-inch casserole dish with foil and spray the bottom with cooking spray.
• Without pulling the rolls apart, slice them in half horizontally. Place the bottom half of rolls in the prepared casserole dish.
• Layer the turkey onto the rolls, and then layer on the cheese.
• Place the top half of rolls onto the cheese.
• In a microwave-safe bowl, melt butter in microwave or in a saucepan on the stovetop. Once melted, stir in the Dijon, Worcestershire, brown sugar, and Everything but the Bagel seasoning.
• Brush the butter mixture over the tops of the rolls. Let the rolls sit for 5 minutes to soak up some of the butter.
• Cover the rolls with foil and bake until they’re warm throughout and the cheese is melted, about 30 to 35 minutes, removing the foil during the last 5 minutes.
• Serve warm and eat immediately.
  
  
  
  
  
  *www.thecookierookie.com
  
  
  
  
  
  

Fastest Quick-Lunch Ever: Mediterranean Wrap!

Ingredients:

• 1 tortilla wrap (I use the brand "Mission Carb Balance".) 
• 1 Original Laughing Cow cheese wedge (I use lite.)
• 1/2 cup (loose measure) mixed greens lettuce (or baby spinach) (I use arugula.)
• 1/4 cup shredded rotisserie chicken
• 3 tablespoons sun-dried tomatoes packed in oil and herbs (I only use about a tablespoon.)
• 2 tablespoons fresh basil pesto (I only use about a tablespoon.)
• 1-2 tablespoons crumbled feta cheese

Directions:

• ASSEMBLY: Set out the tortilla and spread the Laughing Cow cheese wedge down the center of the tortilla.
• ASSEMBLY: Slightly to the left of the cheese, add the mixed greens. Top with the chicken, sun-dried tomatoes (add these with a fork to drain out some of the oil), and then spoon and gently spread the pesto on top. Crumble the feta cheese over the pesto.
• ENJOY: Fold the top and bottom in slightly and then tightly roll up the tortilla. Use a sharp knife to cut the wrap in half and enjoy immediately! (The Mission Carb Balance wraps are a bit on the small side, so I only fold the bottom in, roll, and keep the top open.)
  *www.chelseasmessyapron.com

Sriracha Tuna Salad Wrap

Ingredients:

• 2 cans (5 ounces each) Albacore Tuna in Olive Oil 
• 1/3 cup regular, real mayo
• 2 and 1/2 teaspoons Sriracha
• 1 regular lime 1/2 teaspoon zest, 2 and 1/2 tablespoons juice
• 1 teaspoon white sugar
• 1-2 large avocados
• 1 heaping cup matchstick carrots
• 1 cucumber
• 1 red pepper
• 1 bunch cilantro
• 4 large tortillas
• Optional: salt and pepper, fresh lime

Directions:

1. Thoroughly drain the tuna.
   
2. In a bowl, combine the mayo, Sriracha, lime zest, lime juice, and white sugar. Add in a pinch of salt and pepper to taste and whisk until smooth. Add in the tuna and gently stir until combined.
   
3. Prep the veggies: thinly slice the avocados, cut the cucumber into matchsticks, thinly slice the red pepper, and coarsely chop a large handful of cilantro.
   
4. Lay out the tortillas. Divide the tuna mixture evenly among the tortillas.
   
5. Top the tuna with even amounts of sliced avocado, matchstick carrots, cucumber, red pepper, and cilantro.
   
6. Add some salt and pepper and fresh lime juice if desired.
   
7. Roll up tightly and enjoy immediately. (Do not make these in advance as the tuna will get the tortilla soggy.)

*www.chelseasmessyapron.com

Baked Ham and Cheese Sliders

Ingredients:

3/4 cup melted butter
1.5 tablespoons Dijon mustard
1.5 teaspoons Worcestershire sauce
1.5 tablespoons poppy seeds
1 tablespoon dried, minced onion
24 mini sandwich rolls (Hawaiian)
1 pound thinly sliced deli ham
1 pound thinly sliced Swiss cheese (or cheese of choice)

Directions:

1.  Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. (I like to use a foil pan for easy clean up.) 

2.  In a small bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared, greased baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese (or cheese of choice) over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.

3.  Cover baking dish with foil and bake until the cheese has melted, about 25 minutes. Remove foil and bake for 5-10 minutes more, or until rolls are lightly browned on top.  Slice into individual rolls through the ham and cheese layers to serve.

*www.allrecipes.com

Italian Chicken Hoagies with Roasted Red Pepper Sauce

these. are. good. 

Ingredients:

7-ounce jar of roasted red peppers, drained and patted dry (about 3/4 cup)
1 clove garlic, chopped
1/2 cup mayo
a handful of basil leaves
1/2 teaspoon fresh lemon juice
kosher salt and black pepper

1 large french baguette (about 24″ long) or 4 large hoagie buns
2 cups shredded rotisserie chicken (or a few chicken breasts grilled and sliced)
1 cup shredded mozzarella cheese (or several slices)


Directions:

Place roasted red peppers, garlic, mayo, basil, and lemon juice in a food processor.  (If you don’t have a lemon, substitute red or white wine vinegar.)  Add a pinch of salt and a few cracks of freshly ground pepper.  Process until smooth and then store in the fridge until ready to use.  *You can make the sauce ahead of time.

Slice bread in half to open it up.  Lightly brush with olive oil or butter and place under a broiler (for just a few minutes) until golden brown and toasted.  Remove from oven and spread red pepper sauce on the bottom half of the bread.  Layer chicken on top of it and top with cheese.  Place back in the broiler just until cheese is melted.  Spread red pepper sauce on other side of bread and put sandwich together.  Slice in to 4 large hoagies, or 8 smaller sandwiches.

*www.ourbestbites.com

Thai Turkey Wraps

Deliciousssss!

Ingredients:

2 Tbsp. creamy peanut butter
2 Tbsp. mayonnaise
2 Tbsp. KRAFT Asian Toasted Sesame Dressing
1/2 tsp. hot sauce
2 cups coleslaw blend (cabbage slaw mix)
4 flour tortillas (6 inch)
2-3 slices of turkey breast deli meat
2 Tbsp. chopped lightly salted dry roasted peanuts
2 Tbsp. chopped fresh cilantro

Directions:
1. Mix first 4 ingredients in medium bowl until well blended.
2. Add coleslaw blend; toss to coat. *This makes a lot of slaw.  I only used a little over 1/4 cup in the wrap.  Save the rest to make another!
3. Top tortillas with turkey, coleslaw mixture, nuts and cilantro; roll up and slice!

*www.kraft.com 

Egg Salad Sandwiches

Ingredients:

6 hard boiled eggs, peeled

1/2 cup finely chopped dill pickles

2 large stalks celery, finely chopped

1/3 cup mayonnaise (Helman’s….and NOT low-fat) (I used a scant 1/3 cup of mayo and then added about 1 tablespoon or so of yellow mustard.)

salt & pepper, to taste

Directions:

Chop up hard boiled eggs.  Place into large bowl with remaining ingredients. Stir to combine. Fill a sandwich, a pita, a wrap or a tortilla, or use crackers! Makes about 4-5 sandwiches.

*How to boil an egg:

Here’s the easy way to cook the perfect hard boiled egg that it will be easy to peel! Put all of your eggs into a pot and cover completely with water. Cover and bring pot to boil. Once water has boiled, turn burner off and leave the pot alone (while still on the hot burner) for 10 minutes. After the 10 minutes, the eggs are done! 

Now, here’s the important part that makes your life easy or hard when it comes to peeling those shells off. Remove lid and drain hot water while still leaving eggs in the pot. Turn your faucet on and place pot underneath in the sink to shower eggs in cold water. You want to shock your eggs as quickly as possible to shrink the membrane between the egg and the shell. Keep faucet running over top eggs for 2-3 minutes. You may even want to add a little ice to the pot too. Once eggs are cool to handle, crack them open and peel away! 

*www.laurenslatest.com

Barbequed-Pulled Chicken Sandwiches

I know I always say this, but.... "yum."

Ingredients for Sandwiches:

2 lbs. boneless skinless chicken thighs
3 cups homemade barbeque sauce* (see below)
1 garlic clove, minced
1 chipotle pepper, minced
1 tablespoon adobo sauce {from canned chipotles}
4-6 buns, {buttered and toasted, optional}

*Ingredients & Directions for homemade BBQ sauce:

1-1/2 cups dark brown sugar, packed
1-1/4 cups ketchup
1/2 cup red wine vinegar
1/2 cup water
1 tablespoon worcestershire sauce
2-1/2 teaspoons ground mustard
2 teaspoons paprika
1-1/2 teaspoons kosher salt
1 teaspoon black pepper

Measure and add all ingredients to a large bowl and whisk well until the sugar has dissolved and the spices are thoroughly distributed. Serve immediately or cover and store in fridge or freeze!

Directions for Sandwiches:

1. Trim off any excess fat from the boneless-skinless chicken thighs and arrange them in the bottom of your slow cooker.
2. Combine the homemade barbecue sauce with the minced garlic, chipotles, and adobo sauce. Pour the sauce over the chicken and cook on high for 2-1/2 to 3 hours or until the chicken is fully cooked and falling apart.
3. Turn off the heat to the slow cooker, remove the chicken and shred with two forks, return the chicken back to the pot, stir and let cool down so the sauce can thicken up, about 15 minutes.
4. Serve inside a bun and devour!

*www.simplyscratch.com

Avocado Egg Salad

Ingredients:

• 8 whole hard boiled eggs, peeled
• 2 whole avocados, pitted
• 4 tablespoons mayonnaise
• 3 teaspoons red wine vinegar
• 1/2 teaspoon Kosher salt
• Black pepper to taste
• 1 teaspoon chives, chopped

Directions:

Combine all ingredients (scrape avocado from skin) except for chopped chives in the bowl of a food processor...or use this again! Pulse a few times, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the consistency you want: chunky or more smooth!

Remove blade from bowl and stir in chives. Check seasoning and adjust as necessary.

Serve on a sandwich (*spread bread with a SIMPLE mix of Dijon and mayonnaise) or serve on a thick slice of tomato as a cool salad. Sprinkle on extra chives to make it pretty!

*www.pioneerwomancooks.com