Recipe - Grilled Ham Sandwiches

AND not just any ham sandwich. This is another take on my every loving comfort food, Mr. Grilled Cheese. Throw in a little meat for protein, a little spinach for the green veggies and you have a pretty decent sandwich (and shhhh...it's quick and easy, too).

Stack these greats into a greatER meal with this recipe for Grilled Ham Sandwiches.

Ingredients

8 (3/4-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick), toasted
8 ounces thinly sliced lower-sodium deli ham (such as Boar's Head)
4 (1-ounce) slices reduced-sodium Muenster cheese (such as Alpine Lace)
2 cups fresh baby spinach
1/4 cup mild chowchow (such as Braswell's)
Cooking spray


Directions

Layer each of 4 bread slices with 2 ounces ham, 1 slice Muenster cheese, 1/2 cup baby spinach, 1 tablespoon chowchow, and 1 bread slice.

Heat a large nonstick skillet over medium-high heat. Coat sandwiches with cooking spray; add to pan. Cook 2 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately.


***TIPS***

Chowchow is a relish-like condiment, and can be totally omitted if you can't find it. I sometimes sub it with some carmelized onions. The are great cut into little triangles and served as finger food for parties.

Recipe - Swiss Chicken

You can always count on chicken. It's a food that can take just about any abuse you give it, and sucks in even the strangest of flavor combination without complaining about it. Chicken recipes that are cooked with a sauce or gravy around it are even better, because it's nearly impossible to dry them out (I say nearly, no need for icky comments below, haha). This recipe is one of my go-to's on a busy night because of how easy it really is.

Enjoy this tasty recipe of Swiss Chicken.

Ingredients

4 pieces Boneless, skinless chicken breast
4 slices Swiss cheese
1 can Cream of mushroom soup
1/4 cup Water
1 cup Herbed stuffing mix
1/2 stick Butter or marg.
Salt and pepper to taste


Directions

Preheat oven to 350. Salt and pepper chicken breasts and place them in square baking dish. Cover each one with slice of Swiss cheese.

Mix soup with water and stir well; pour over chicken and cheese. Sprinkle stuffing mix evenly over all.

Melt butter, and pour evenly on top. Bake for 50 minutes or until done.


***TIPS***
This recipe is a basic one, so spice it up with some garlic, onion powder or oregano. Or add in anything to your preference. For my family, I mix hot sauce into the soup mix.

Recipe - Beef and Rice Enchiladas

I am an avid Mexican food eater. There is absolutely nothing I love more, and in fact, if I could find a good-looking Latino who knew how to cook, I would consider leaving DH, lol. (: So after many failed attempts, I managed to find a great recipe for enchiladas. And while they don't compare to the quaint little restaurant here in town, they're pretty good for being cooked my a white girl, haha.

Tempt a trip to south of the border with this recipe for Beef and Rice Enchiladas.

Ingredients

1/2 lb. ground beef
1/4 onion, diced
2 c. fully cooked brown or white rice
2 T. chili powder
1 T. cumin
2 t. salt
2 t. garlic powder
1/2 t. cayenne pepper
1/3 – 1/2 c. water
10 tortillas
2 T. butter or margarine
2 T. flour
1 c. milk
1 1/2 c. Pepper-Jack cheese, shredded or cubed
1/2 c. sour cream


Directions

Combine ground beef and onion in a large skillet. Cook completely and drain. Add rice and seasonings to the skillet. Stir in water. Bring water just to a boil and simmer just until absorbed, about 5 minutes.

Fill each tortilla with beef and rice mixture. Roll up and place in a 13×9 casserole dish.

In a small saucepan, melt butter or margarine over medium heat. Whisk in flour and cook for 2-3 minutes, stirring frequently. Whisk in milk, bring to a boil and cook until thickened. Remove from heat and stir in cheese. Continue stirring until cheese is completely melted. Stir in sour cream.

Pour sauce over tortillas and either cover and refrigerate or bake right away. Cook at 350 degrees for 20 minutes, until heat through and sauce is bubbly.

Recipe - Chicken Parmesan Bundles

I am a big advocate of anything with cheese, and chicken parmesan is one of my favorite meals that isn't Mexican food. As with most recipes, there are many ways to add your own special twist to recipes, but this is one where I'm really proud of my twist. I'll go ahead and post the normal recipe first, though.

Enjoy this great recipe for Chicken Parmesan Bundles.

Ingredients

4 ounces PHILADELPHIA Cream Cheese, softened
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 tablespoons KRAFT Grated Parmesan Cheese, divided
6 small boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed
1 1/2 cups spaghetti sauce, heated


Directions

Heat oven to 375 degrees F. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

Bake 30 min. or until chicken is done (165 degrees F). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.


***TIPS***
Make ahead, put in baking dish, cover and store in fridge up to 4 hours. Uncover and bake at 375 for 35 minutes.

My favorite tasty twist: Replace spaghetti sauce with alfredo and top with a little extra parmesan.

Recipe - BBQ Chicken Grilled Cheese

We've always been fans of a basic grilled cheese. And I always find myself trying to spice it up. Using pepper jack, or sprinkling the sandwich with spices before toasting. Anything I can do to make our grilled cheese extra special. When I found this recipe, I was insanely excited. So much so, that when DH asked me why I had bread, bbq, ranch and cheese out while I was cooking chicken, I told him to "Shutup and trust me!" lol.

Change up the basics with this recipe for BBQ Grilled Cheese.

Ingredients

2 slices wheat bread
3 oz chicken breast, grilled and thinly sliced or shredded
1 tbsp barbecue sauce
1 slice cheddar cheese (I will sometimes use American, Swiss or Muenster, too)
1 tsp Ranch salad dressing
1 tbsp butter, margarine or spread


Directions

Toss the grilled chicken with barbecue sauce (can warm in microwave if needed before adding to sandwich).

Butter outsides of both pieces of bread. Spread Ranch dressing on the inside of one piece. Lay the Ranch piece in warm skillet, quickly top with chicken and spread evenly. Place cheese on chicken and top with other piece of bread. Toast and serve hot.

Recipe - Crockpot Cheesy Chicken

This is one of my fail-safe recipes. It's quick and easy and requires no attention whatsoever. It's extremely versatile, so you can add whatever spices you want. Toss in some broccoli or cauliflower. Serve with pasta, rice, or couscous. Throw in a little pepper or sprinkle with hot sauce. It's a starter recipe that can be tailored to any family. Make it your own.

Here's a basic recipe for Crockpot Cheesy Chicken

Ingredients

2 lbs chicken breast, thawed
2 cans cream of chicken soup (I sub cream of mushroom if I'm out of cream of chicken)
1 can cheddar cheese soup
1/4 tsp garlic powder
Salt and pepper to taste


Directions

Cut chicken into bit sizes pieces or strips and put into crock pot. Sprinkle with garlic, salt and pepper.

Pour soups over chicken. Cook on low for 6-8 hours. Chicken will begin to shred. Serve over something to absorb the sauce.


***LEFTOVER ALERT***
I like to take the leftovers, put them back into the crock the next day with a package (or two, depending on how much leftovers you have) of taco seasoning. It becomes a cheesy, taco flavored, finely shredded chicken. And serve it on taco shells with lettuce and sour cream (and a little extra shredded cheese for cheese lovers like myself!).

Recipe - Tuna Stuffed Shells

I wanted my first recipe to be one of my favorites. And it's not my favorite because it's the best tasting one, ever. Lord knows I prefer some Mexican cuisine before anything else. But it's my favorite because it surprised me when I ate it. Never being a lover of tuna, or any other seafood for that matter, I was shocked to find out that I could enjoy the simplest (and cheapest) of all the fish.

Please enjoy this recipe for Tuna Stuffed Shells:

Ingredients

12 Uncooked jumbo shell macaroni
1 can (6-1/2 oz) tuna, drained, flaked
2/3 cup Ricotta cheese
1 Egg, well beaten
1/2 cup Seafood cocktail sauce
1/3 cup Chopped red bell pepper
1/4 cup Sliced green onions
1/4 cup Finely chopped celery
2 tbsp Dry bread crumbs
2 tbsp Grated Parmesan cheese
1/8 tsp Hot pepper sauce (or more to taste)
2 tbsp Water
1/2 cup (2 oz) shredded mozzarella cheese(reduced-fat cheese)


Directions

Preheat oven to 375. Cook shells according to package directions; drain.

Combine tuna, ricotta cheese, egg, 1/2 cup cocktail sauce, vegetables, bread crumbs, Parmesan and hot pepper sauce; stuff into shells. Arrange shells in 1-1/2-qt baking dish. Add water to dish; cover tightly with foil. Bake for 35 minutes. Top with mozzarella cheese. Bake, uncovered, 2 minutes or until cheese is melted.

Let stand 5 minutes. Serve with additional cocktail sauce.