Finicky Friday - Breakfast Casserole

 

 

Prep: 25 mins

Cook: 1 hr 15 mins

Total: 1 hr 40 mins

Servings: 12

Yield: 12 servings

Ingredients

1 pound bacon

¼ cup diced onion

¼ cup diced green bell pepper

3 cups shredded Cheddar cheese

8 eggs

2 cups milk

1 (16 ounce) package frozen hash brown potatoes, thawed

Directions

Step 1 - Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.

Step 2 - Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.

Step 3 - In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.

Step 4 - Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

Nutrition Facts

Per Serving: 281 calories; protein 18g; carbohydrates 9.9g; fat 21g; cholesterol 170.6mg; sodium 537.6mg. 

link: https://www.allrecipes.com/recipe/20900/easter-breakfast-casserole/

Finicky Friday - Waffle Sandwich with Cheese, Spinach and Spicy Mustard

Prep: 15 mins (will need a waffle iron)

Cook: 5 mins

Total: 20 mins

Servings: 2

Yield: 2 servings

Ingredient 

1 roma (plum) tomato, thinly sliced

salt and ground black pepper to taste

2 teaspoons butter, softened

4 thickly-sliced pieces multigrain bread

1 teaspoon spicy brown mustard

1 cup fresh spinach, or to taste

4 slices part-skim mozzarella cheese

2 teaspoons chopped sweet onion

Directions

Step 1 - Preheat a waffle iron according to manufacturer's instructions.

Step 2 - Arrange tomato slices on a work surface, pouring off any excess juice. Season tomato slices with salt and pepper.

Step 3 - Spread 1/2 teaspoon butter onto 1 side of each bread slice. Lay 1 bread slice, butter-side down, in the hot waffle iron. Spread 1/2 teaspoon mustard onto bread slice in waffle iron; top with 1/4 cup spinach, 2 slices mozzarella cheese, 1 teaspoon onion, half the tomato slices, and 1/4 cup spinach, respectively. Lay 1 slice bread, butter-side up, atop the spinach layer.

Step 4 - Close waffle iron and toast sandwich until lightly browned, about 2 minutes. Repeat with remaining ingredients.

Nutrition Facts

Per Serving: 284 calories; protein 18.6g; carbohydrates 24.2g; fat 14.3g; cholesterol 51.2mg; sodium 656mg. 

Link: https://www.allrecipes.com/recipe/236550/waffle-sandwich-with-cheese-spinach-and-spicy-mustard/  

Finicky Friday - Grandma's Famous Salmon Cakes

 

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 4

Yield: 4 servings

Ingredients

1 (14.75 ounce) can salmon, drained and flaked

2 eggs, beaten

1 small onion, diced

1 teaspoon ground black pepper

3 tablespoons vegetable oil

Directions

Step 1- Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.

Step 2 - Shape into 2 ounce patties; about 7 or 8 patties. *I'd refrigerate the cakes once shaped for 20-30 minutes then go to the next step. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.

Link: https://www.allrecipes.com/recipe/24509/grandmas-famous-salmon-cakes/

Finicky Friday - PINEAPPLE BBQ BAKED CHICKEN FOIL PACKETS IN OVEN

 

INGREDIENTS LIST FOR THE BBQ CHICKEN IN FOIL PACKS

 4 skinless, boneless chicken breasts

 2 cups pineapple chunks (we recommend fresh, but frozen is fine too)

 1 red bell pepper, diced

 1 green bell pepper, diced

 Coarse salt and fresh cracked black pepper, to taste

For the sauce

 1/2 cup of your favorite prepared bbq sauce

 3 clove garlic, minced (or 2 teaspoons dried garlic)

 1 1/2 teaspoon smoked paprika

 2 tablespoons olive oil

 1 jalapeño, sliced

 2 tablespoons fresh lemon juice

 1 teaspoon dried oregano

 Chopped cilantro, to taste

DIRECTIONS

1. To make the baked chicken foil packets: Pre-heat your oven to 350°F (180°C). Lay four 12×12 inch (30×30 cm) squares of foil out on your work surface. Place pineapple chunks, and bell peppers in the middle of each piece of foil. Season with salt and pepper, then top with each chicken breasts. Season chicken with salt and pepper generously. 

2. In a bowl, combine bbq sauce, olive oil, paprika, minced garlic, lemon juice, oregano, cilantro, and jalapeño. Divide the sauce over each chicken pack and sprinkle with additional chopped cilantro.

3. Fold the foil over the chicken and vegetables to close off the pack, pinch the ends together so the pack stays closed.

4. Transfer the chicken foil packs to a baking sheet and bake for 20-25 minutes or until chicken is cooked through and veggies are tender. When chicken is done, carefully open the foil packs, drizzle with more sauce and broil for 1 or 2 minutes to crisp up the chicken.

5. Serve the baked chicken foil packets immediately, garnished with more cilantro. Enjoy!

Note: If your chicken breasts are too thick, just cut lengthwise to make fillets, they will cook faster.

TIPS FOR THE BAKED CHICKEN IN FOIL PACKS

This easy and healthy recipe transforms chicken into a tasty effortless dinner in a matter of minutes!

 Cooking time can vary based on the size and thickness of your chicken breasts. Ensure the chicken reaches 165°F (74ºC) to be properly cooked.

 If your chicken breasts are too thick, just cut lengthwise to make fillets, they will cook faster.

 If aluminum foil is a concern for you, you can use parchment paper to make the packets. Use a stapler or paperclips to maintain the fold. You can also double the foil with parchment paper on the inside.

 Other vegetables to accompany the baked chicken in foil: Make it low carb with cauliflower, zucchini, or broccoli. OR! Carb it up with potatoes cut into cubes!

WHAT OTHER VEGETABLES CAN WE USE FORT EH BAKED CHICKEN IN FOIL?

If the combo of pineapple and bell pepper is too sweet for your taste, you can keep it low-carb with cauliflower, zucchini, or broccoli instead.

HOW TO MAKE CHICKEN IN A FOIL PACKET

Before adding the chicken, bell peppers, and pineapple, you can either spray the foil with cooking spray or add a small piece of parchment paper into the packet (we know some of us are concerned by the foil making contact with food). When baking chicken foil packets, you’ll want to ensure they’re properly sealed to keep any delicious juices inside and allow them to steam the veggies. To close the chicken foil packet: Start by folding the packet lengthwise and then roll up the ends to create a sealed packet.

HOW AND HOW LONG TO KEEP THE BAKED CHICKEN IN FOIL LEFTOVERS

Discard the foil and transfer the baked chicken and veggies to airtight containers (glass containers preferably). Store in the refrigerator for up to 3 days. Simply reheat the chicken gently in the microwave with a few drops of water to loosen up the sauce.

Link: HTTPS://WWW.EATWELL101.COM/CHICKEN-FOIL-PACKETS-IN-OVEN-RECIPE

Finicky Friday - Peanut Butter Dessert Lasagna

 

YIELDS: 8

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 6 HOURS 30 MINS

INGREDIENTS

1 1/2 c. heavy cream

1/2 c. powdered sugar

1 (3.4-oz.) package vanilla instant pudding mix, plus ingredients called for on box

1 (16-oz.) package Nutter Butters

1 (16.3-oz.) jar peanut butter, melted

3 King Size Butterfingers, roughly chopped

1/2 c. semisweet chocolate chips, melted

DIRECTIONS

Make whipped cream: Using a stand mixer with the whisk attachment or hand beaters, beat cream and sugar until medium peaks form, about 3 minutes. Set aside.

Prepare pudding according to package directions.

In an 8"-x-8” baking dish, spread a thin layer of whipped cream. Top with a layer of Nutter Butters and top those with a layer of melted peanut butter, spreading to completely cover cookies. Top with half the vanilla pudding, spreading into an even layer, then half the remaining whipped cream in an even layer; top with half the crushed Butterfingers and drizzle with more melted peanut butter. Repeat layering with remaining Nutter Butters, pudding, whipped cream, and crushed Butterfingers.

Cover loosely with plastic wrap and refrigerate until cookies are soft, 6 hours and up to overnight.

Drizzle with remaining melted peanut butter and melted chocolate, then slice and serve.

Link: https://www.delish.com/cooking/recipe-ideas/recipes/a49509/peanut-butter-dessert-lasagna-recipe/

Finicky Friday - Apple Crisp Cheesecake

 

YIELDS: 12 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 7 HOURS 30 MINS

INGREDIENTS FOR THE CRUST

Cooking spray

12 graham crackers, crushed

6 tbsp. melted butter

1 tsp. ground cinnamon

1/4 c. granulated sugar

1/4 tsp. kosher salt

FOR THE CHEESECAKE

4 (8-oz.) blocks cream cheese, softened

1/4 c. caramel sauce, plus more for drizzling

1/4 c. granulated sugar

3 large eggs

1/4 c. sour cream

1 tsp. pure vanilla extract

2 tbsp. all-purpose flour

1/2 tsp. kosher salt

1/4 tsp. ground cinnamon 

FOR THE TOPPING

1/4 c. packed brown sugar

1/4 c. all-purpose flour

1/4 c. old fashioned oats

1/2 tsp. ground cinnamon 

1/4 tsp. kosher salt

4 tbsp. butter, softened 

1 apple, peeled and finely chopped 

Whipped topping, for garnish (optional)

DIRECTIONS

Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. 

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, sugar, and salt. Press into bottom of prepared pan and up the sides.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until completely smooth. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over crust.

In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over top of cheesecake, then top with an even layer of the oat topping.

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. 

Turn off oven, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 4 hours and up to overnight.

When ready to serve, drizzle with caramel and serve slices topped with whipped topping, if desired.

Link: https://www.delish.com/cooking/recipe-ideas/a23872239/apple-crisp-cheesecake-recipe/

Finicky Friday - Potato Salad with Bacon and Eggs

 

INGREDIENTS

6 medium russet potatoes (about 2 lb.), peeled, cut into 1" pieces

2 Tbsp. plus ½ tsp. kosher salt

3 large eggs

4 slices bacon

1 cup mayonnaise

½ cup sour cream

2 Tbsp. dill relish

1 Tbsp. Dijon mustard

1 Tbsp. garlic powder

1 Tbsp. freshly ground black pepper

1 cup halved cherry tomatoes

½ cup halved pitted black olives from a can

RECIPE PREPARATION

Place potatoes in a large pot and pour in cold water to cover by 2". Add 2 Tbsp. salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the dressing).

Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes (whites and yolks will be set). Drain; transfer to a bowl of ice water and let cool. Drain, peel, and quarter eggs.

Cook bacon in a large skillet over medium heat, turning halfway through, until brown and crisp, 8–10 minutes. Transfer bacon to paper towels to drain and let cool slightly. Tear into 1" pieces. Reserve 2 Tbsp. bacon fat in pan.

Whisk mayonnaise, sour cream, relish, mustard, garlic powder, pepper, and remaining ½ tsp. salt in a large bowl. Add potatoes, eggs, tomatoes, olives, half of bacon, and reserved bacon fat and fold gently until combined and completely coated. Transfer salad to a platter and top with remaining bacon.

Link:https://www.bonappetit.com/recipe/potato-and-egg-salad-with-cherry-tomatoes-and-olives

Finicky Friday - Pineapple Chicken Tenders

 

Ingredients

yields 10 servings

1 cup pineapple juice 

½ cup packed brown sugar 

⅓ cup light soy sauce 

2 pounds chicken breast tenderloins or stripe 

10 skewers

Directions

 Step 1

In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.

 Step 2

Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.

 Step 3

Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.

 Step 4

Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

(I use my George Foreman grill, so I don't need the skewers. If you do it like this, you should still spray the grates so it doesn't stick.)

Link: https://www.allrecipes.com/recipe/14526/pineapple-chicken-tenders/?internalSource=recipe%20hub&referringId=22607&referringContentType=Recipe%20Hub&clickId=cardslot%2027

Finicky Friday - Strawberry Breakfast Cake

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Yield: 9
Course: Breakfast
Author: Tricia


Ingredients
2 ¼ cups all-purpose flour, divided
½ teaspoon salt
2 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ cup granulated sugar
1 cup sour cream (8-ounces)
½ cup unsalted butter, melted and cooled (113g or 8T)
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup quartered strawberries, plus ½ cup halved strawberries for top

2 teaspoons coarse sugar for garnish

Instructions

Preheat oven to 350°F. Lightly coat a 9x9-inch pan with vegetable cooking spray, then line with a piece of parchment paper, leaving an overhang on two sides.

In a large mixing bowl whisk together 2 cups of the flour, salt, baking powder, baking soda and ¾ cup of granulated sugar. Make a well in the center and set aside.

In a small bowl combine 1 cup of the chopped, quartered strawberries with the remaining ¼ cup of flour. Toss to coat.

In a separate small mixing bowl, combine the sour cream, melted cooled butter, vanilla and the lightly beaten eggs. Fold together with a rubber spatula until blended. Add the sour cream mixture to the flour and sugar. 

Fold together until the dry ingredients are moistened. Gently fold in the 1-cup of chopped strawberries. Spoon the batter into the prepared pan and spread evenly. 

Allow the cake batter to rest at room temperature for 15 minutes before baking.

Scatter the remaining ½ cup of sliced strawberries on top of the cake batter, then sprinkle with coarse or granulated sugar. Bake at 350°F for 35-45 minutes or until a toothpick inserted in the center comes out with no wet batter. The top should be light golden brown.

Cool slightly before serving either warm or at room temperature. Store leftovers in the refrigerator

* * * * * 

The cake batter is nice and thick to hold up all the juicy fruit but it’s not dense or dry once baked. Toss the chopped strawberries in a portion of the flour to help them stay in place in the batter.

Feel free to bake this cake in a round cake pan, square or spring-form pan.

Watch the baking time if using a dark colored or glass baker. If you want to dress it up a bit, add a dollop of sweet whipped cream and sliced berries on top. That would be a nice play on strawberry shortcake, yum!

You can add a little sprinkle of coarse sugar on top for a nice sweet crust. Refrigerate leftovers if you have any and enjoy!


Link: https://www.savingdessert.com/strawberry-breakfast-cake/

Finicky Friday - STRAWBERRIES & CREAM POKE CAKE

Ingredients

Cake:

1 15.25 oz boxed white cake mix

3/4 cup boiling water

1 3 oz box strawberry flavored Jell-O

1/2 cup cold water

Frosting:

1 8 oz tub Cool-Whip non-dairy whipped topping

1 8 oz tub ready-made frosting, any type {I like the whipped white frosting for this recipe}

1 tsp almond extract

+ 1 16-oz container fresh strawberries for topping

Instructions

Bake cake as directed on the back of the box for a 9×13 pan. {To make boxed cake mix taste better, I swap out milk for the water and add an additional egg – or egg white in this case!}

Let the cake cool for 20 minutes and “poke” the cake with a large fork. I space my pokes about 1/2? apart, covering the entire surface of the cake.

Stir the boiling water and Jell-O in a mixing bowl until the Jell-O is completely dissolved. Pour in the cold water and continue to stir, then pour over the cake.

Cover the cake with plastic wrap and refrigerate for about three hours.

Combine the Cool-Whip and frosting, stirring gently. Add in almond extract. Spread on top of the cake.

Wash, core and slice/ dice the strawberries. (You can even use a fancy strawberry slicer if you’d like!) Layer them on top of the cream when ready to serve. Store cake in the fridge.

Enjoy!

Link:https://happycoking.com/strawberries-cream-poke-cake/?fbclid=IwAR3a7U4VkWE24f3YEvppPMTKs62gIJZwSguNl7EXLEwKH3EKIszAb_mrsUE

Finicky Friday - Strawberry Shortcake Shooters (Non-Alcoholic)

Prep 30 MIN
Total 1 HR 30 MIN
Servings 10

Simple and fresh, these bite-sized strawberry shortcake shooters are a fun take on a classic summer recipe.

Ingredients
Betty Crocker Super Moist™ white cake mix, prepared and baked according to package directions

1 1/2 cups strawberries, finely diced

1/4 cup sugar

1 tub (8 oz) whipped topping

10 small, whole strawberries


Steps

1 Cut the cake in half, wrap one half very well and store in the freezer for later.

2 With the second half of the cake, crumble it into small pieces. Press a small amount of cake into the bottom of 10 small shot glasses.

3 In a small bowl, combine the strawberries and sugar. Spoon a bit of strawberries over the cake layer into the shot glasses.

4 Place a second layer of cake just over the strawberry layer. Top with a spoonful of whipped topping. Garnish with a single strawberry atop each shot glass. Serve immediately, or store chill until ready to serve, for up to an hour.

Link: https://www.tablespoon.com/recipes/strawberry-shortcake-shooters/6c017ed1-3e25-4af1-a754-dbbec69c3acb

Finicky Friday - Easy Mexican Casserole

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6
Yield: 6 servings


Ingredients

1 pound lean ground beef

2 cups salsa

1 (16 ounce) can chili beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 ounce) can sliced black olives, drained

½ cup chopped green onion

½ cup chopped fresh tomato

2 cups shredded Cheddar cheese



Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.

Step 3
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.

Step 4
Bake in preheated oven for 30 minutes, or until hot and bubbly.


Link: https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/?internalSource=staff%20pick&referringId=17738&referringContentType=Recipe%20Hub

Finicky Friday - WARM N’ TOASTY RANCH CHEDDAR BACON JALAPEÑO BREAD

PREP: 5 MIN
COOK: 10 MIN
TOTAL: 15 MIN
SERVINGS: 8


Ingredients 
Jalapeño Bacon Ranch Easy Squeeze Bottle
1 cup Hidden Valley® Jalapeño Bacon Ranch Easy Squeeze Dressing
2 cups shredded cheddar cheese
1 loaf French bread, cut in half lengthwise


STEP 1
Set the oven to broil, and move the oven rack into the highest position.

STEP 2
In a medium bowl, combine dressing and cheese. Place bread on a broiler pan or baking sheet and spread dressing mixture evenly over each half.

STEP 3
Broil until lightly brown, about 8 to 10 minutes. Cut each half into 8 pieces and serve.


Link: https://www.hiddenvalley.com/recipe/warm-n-toasty-ranch-cheddar-bacon-jalapeno-bread/

Finicky Friday - Bacon & Spinach Stuffed Chicken

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 50 MINS

INGREDIENTS

4 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

4 oz. cream cheese, softened 

1/2 c. frozen spinach, defrosted and drained

1/3 c. chopped artichoke hearts

1 c. shredded mozzarella, divided 

Pinch crushed red pepper flakes

4 strips bacon, cut into 4 strips

2 tbsp. extra-virgin olive oil 

DIRECTIONS
Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. 

In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. 

Bake until chicken is cooked through and bacon is crispy, 35 minutes.



Link: https://www.delish.com/cooking/recipe-ideas/a30982780/bacon-and-spinach-stuffed-chicken-recipe/

(Hint: I buy already made spinach dip instead of making it, lol. It cuts down on time. I also sprinkle paprika on the chicken, then brown it before adding filling the slits.)

Finicky Friday - 15 minute Chicken Pasta

Chicken and pasta in a garlic tomato sauce topped with mozzarella & parmesan cheese cooked in just 15 minutes could become your new favorite weeknight meal!


Ingredients

2 chicken breasts cut in strips

1 tablespoon olive oil

1/2 medium yellow onion chopped

1/2 bell pepper chopped

3 cloves of garlic minced

1/2 teaspoon EACH salt, pepper, & garlic powder

1 cup marinara sauce

1/2 cup mozzarella or Italian blend cheese

1/4 cup Parmesan cheese optional

3 cups cooked pasta 1.5 cups dry pasta

Instructions

In a medium saucepan, bring 2 cups of salted water to boil, pour 1.5 cups of uncooked pasta and 1 tsp salt into the water. Cover and allow to cook for 10 minutes.

While the pasta is cooking, cut chicken breasts and, onion and bell peppers. Heat 1 tablespoon oil in a heavy-duty pan or pot over medium-high heat. Add the onion and bell pepper and saute for 1-2 minutes or until softened. Add the garlic and sautee 30 seconds or until lightly golden. Add the chicken, salt, pepper, & garlic powder and saute until the chicken is browned and almost cooked through.

Add the marinara sauce and allow to simmer for 5 minutes while the pan is covered. After 5 minutes, drain the water from the pasta and pour pasta on the chicken mixture. Mix well, add the cheese and turn off. The cheese will melt from the heat of the pan. If desired, broil the cheese under the broiler in the oven until bubbly.

Top with Parmesan and enjoy!

Link: https://gimmedelicious.com/quick-easy-15-minute-chicken-pasta/

Finicky Friday - Bacon Ranch Chicken Bake

Ingredients-for 4 servings (fast and easy to make)

3 chicken breasts

salt, to taste

pepper, to taste

6 tablespoons ranch dressing

6 slices bacon

4 oz cheddar cheese


Preparation

Preheat oven to 350˚F (200˚C).

Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.

Spread 1-2 Tbsp. ranch on each chicken breast.

Layer two slices of bacon on top of each chicken breast.

Top with cheese.

Bake for 40 minutes.



Note: I make something similar, and I'd suggest cooking the bacon before hand. Or broil it at the last few minutes before serving, otherwise the bacon might still be raw. And I like a lot of cheese, so I add more than what is used. :)


Link: https://tasty.co/recipe/bacon-ranch-chicken-bake

Finicky Friday - EASY CHICKEN PARMESAN PATTIES

Ingredients

• 1 can of chicken in spring water or 200 grams of cooked shredded chicken breast

• 1/2 zucchini finely grated with liquid squeezed out

• 1/2 cup baby spinach finely chopped

• 1/8-1/4 cup of shredded parmesan cheese

• 1 large egg

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp mixed herbs

• 1/2 tsp red pepper flakes optional


Instructions

1. In a large mixing bowl, add the shredded chicken breast, grated zucchini and baby spinach. Mix until well combined. Add the garlic powder, onion powder, mixed herbs, red pepper flakes and shredded parmesan cheese and mix until fully incorporated.

2. In a small bowl, whisk the egg until frothy. Add the egg to the chicken mixture and mix in the batter.

3. Coat a frying pan with oil and heat on medium until hot. Form the batter into five to six palm sized patties and 2 patties at a time, cook in the frying pan.

4. Fry each patty for approximately 2-3 minutes, flip and cook for another 2-3 minutes until golden on the exterior.

5. Serve with sriracha, hot sauce and a side of potatoes.


Notes
These patties are fantastic hot or cold- and can be made in advance and refrigerated for up to 5 days or frozen for up to two months

Link: https://thebigmansworld.com/easy-chicken-parmesan-patties/

Finicky Friday - Tuna Melt

Tuna melt

Tuna sandwiches don't seem like dinner, but tuna melts do. Basically, you're making a grilled cheese sandwich with a generous layer of tuna salad. It's just harder to turn over. So butter a piece of bread, put in the skillet, top with a spoonful of tuna salad, then slices of your favorite melting cheese. Put another piece of buttered bread on top. Push down with a spatula and grill till the bottom piece of bread is crusty. Carefully turn it over, cook until the second side is crusty and the cheese is melted. 

My Tuna Salad Recipe

Ingredients

12 oz white flaked tuna in water drained

1 stalk celery finely diced

3 tablespoon sweet pickle relish

3/4 cup mayonnaise

1 teaspoon dijon

1 teaspoon lemon juice

salt & pepper to taste

Directions

Drain the tuna well. Albacore tuna has the freshest flavor, any brand will do as long as it’s packed in water. Put the tuna into a bowl and use a fork to separate the pieces.

Combine all ingredients in a small bowl and mix well.

(I like tuna salad sandwiches, but I also like it on wheat bread or wheat crackers. Or, make a tuna melt!)

Finicky Friday - Classic Chicken Pot Pie

Ingredients

Crust:

1 box refrigerated pie crusts, softened as directed on box

Filling:

1/3 cup butter or margarine

1/3 cup chopped onion (I use dried onion from a bottle lol)

1/3 cup all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

1 ¾ cups chicken broth (from 32-oz carton)

½ cup milk

2 to 3 chicken breasts, cooked and shredded

2 cups frozen mixed vegetables, thawed

Directions

Heat oven to 425°F. Prepare pie crusts as directed on box for pie crust using 9-inch glass pie pan.

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Link: https://www.pillsbury.com/recipes/classic-chicken-pot-pie/1401d418-ac0b-4b50-ad09-c6f1243fb992

One-Pan Apricot Glazed Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes.

 prep time 15 minutes
 cook time 50 minutes
 total time 1 hour 5 minutes




INGREDIENTS

POTATOES
1 1/2 pounds small red and purple potatoes halved
3-4 tablespoons olive oil
1 teaspoon seasoned salt + 1/2 teaspoon pepper
2 cloves garlic minced or grated
zest of 1 lemon


CHICKEN
4 skin on boneless chicken breast
1/2 cup walnuts lightly toasted
1 cup fresh basil
1 clove garlic minced or grated
1 tablespoon olive oil
6 ounces brie cubed
2 ounces cream cheese
1 egg
1/2 teaspoon salt + pepper
1/4 teaspoon crushed red pepper
3/4 cup apricot preserves
1 tablespoon balsamic vinegar

INSTRUCTIONS

Preheat the oven to 400 degrees F.

Add the potatoes to a large sheet pan with sides. Drizzle the potatoes with olive oil. Add the seasoned salt, pepper, garlic and lemon zest. Toss well. Roast for 10 minutes or until you are ready to add the chicken to the pan.

Meanwhile, prepare the chicken. Place walnuts, basil and garlic in food processor and slowly add the olive oil until mixture becomes paste like.

Next add brie, cream cheese and egg to the food processor and pulse until mixed well. Season with salt and pepper.

Gently pull up skin from chicken breasts and spread about 1-2 tablespoons (depending on the size of your chicken) of cheese mixture under skin of each breast.

Remove the potatoes from the oven and slide them around a bit to make room for the chicken. Place the chicken on the pan. In a bowl, combine the apricot preserves, balsamic and 1 tablespoon olive oil. Brush the mixture all over the chicken breasts.

Place the pan back in the oven and roast for 30-40 minutes or until the chicken is cooked through and the potatoes golden. If the potatoes are cooking faster then the chicken, just remove them a bit early to avoid burning. Serve the chicken with a side of potatoes and fresh basil for garnish.


Link: https://www.halfbakedharvest.com/one-pan-apricot-walnut-and-brie-stuffed-chicken-breast-with-roasted-potatoes/