Savory Sandwich Ring by Pampered Chef

2 packages (11 oz each) refrigerated French bread dough
1 egg white, lightly beaten
3 garlic cloves, pressed
1 tsp italian seasoning
1 medium green bell pepper, thinly sliced (I don't use)
1 medium onion, thinly sliced (I use sweet onion or red onion)
1 medium tomato, thinly sliced
1/2 cup pitted olives, sliced (don't think Jace likes these on here)
8 oz thinly sliced deli meat - I use hard salami, pepperoni, ham or could maybe roast beef instead of ham
4 oz thinly sliced cheese - I use havarti or white american
2 cups thinly sliced lettuce (I use knife to slice)
1/4 cup plus 2 tbsp italian salad dressing (I don't use exact amount)

Preheat oven to 350 degrees.  Place dough, seam side down, on large round stone.  Join ends of dough together to form one large ring.  Using serrated knife, make eight diagonal cuts, 1/2 inch deep, on top of dough.

Combine egg white, garlic pressed with garlic press and seasoning mix; brush over dough using pastry brush.  Bake 26-30 minutes or until deep golden brown and immediately remove to cooling rack. Cool completely.

Using ultimate slice and grate fitted with v-shaped blade, slice bell peppers, onion and tomato.  Slice olives with egg slicer plus.

To assemble sandwich, cut bread in half horizontally using breadknife.  Place bottom half of bread on large serving platter.  Arrange meat and cheese evenly over bottom half of bread.  top with lettuce.  Drizzle 2 Tbsp olive oil over lettuce.  Top with onion, bell pepper, tomato and olive slices.  Brush cut side of bread top with remaining dressing.  cut into wedges.

Warm Spinach and Rice Chicken Salad by Tyson (In Perfect Meals Cookbook)

(altered to how I cook it)

Marinade chicken breasts, I think 4, in italian salad dressing overnight in fridge.  Will grill this when ready to eat.

Rice mixture:
1/3 cup italian salad dressing
4 cups chopped fresh spinach (don't always use 4 cups)
2 tomatoes, chopped
1/4 cup pitted ripe olives, sliced

Lipton chicken flavored rice packet

Prepare rice according to package directions.  Combine hot cooked rice with remaining salad dressing and spinach.  When spinach wilted add tomatoes and olives. 

Serve with grilled chicken over rice.

Chicken and Mushrooms

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings: 4
Calories: 343

1 1/2 pounds chicken breast - boneless skinless, pounded to 1/4 inch thick (2 chicken breasts)
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp pepper
2 Tbsp olive oil
8 ounces sliced mushrooms
2 Tbsp butter
2 Tbsp flour
2 cups chicken broth

Serve over potatoes (I made real ones the day before and reheated to save time.  You can use instant potatoes)

Add the salt, garlic powder, onion powder, paprika and pepper to small bowl and stir to combine.

Cut each chicken breast in half, lengthwise to make two thinner pieces.  Pound each piece down to about 1/4 inch thick using meat mallet (I used cup).  Season chicken on both sides with prepared seasoning mix.

Clean mushrooms.

Heat olive oil in large, deep skillet over medium heat.  When oil is hot, add the chicken.

Cook 3-5 minutes on each sides (depending on thickness) until chicken is golden brown and cooked through.

Make sure internal temperature of the chicken at its thickest part is at least 165 degrees

Remove the skillet from the heat.  Remove the chicken from the skillet and place it on a plate or pan and keep warm.

Do not wash the skillet.  Place it back over medium heat and add the butter.

When the butter is melted and foaming add the mushrooms.  Cook the mushrooms for 1-2 minutes, stirring frequently.

Sprinkle the flour over the mushrooms, stirring well to mix.  Cook the mushrooms for 2 minutes, stirring frequently.

Slowly add the chicken broth to the mushroom mixture, while stirring and gently scraping any bits off the bottom of the skillet.  Use a wooden spoon or spatula, moving in small circles around the pan.

Bring the mushroom sauce to a simmer and cook for approximately 5 minutes (or until it thickens), stirring occasionally.  Taste the mushroom sauce and add salt and pepper, to taste, if needed.

Add the chicken back to the skillet.  Turn it to coat with the mushroom sauce.  Then, lower the heat to medium-low, cover and cook about 5 minutes to warm through.

AMAZING INSTANT POT CREAMY "BAKED" ZITI

https://www.melskitchencafe.com/instant-pot-creamy-baked-ziti/












YIELD: 6 SERVINGS

PREP TIME 10 MINUTES  COOK TIME 5 MINUTES  ADDITIONAL TIME 20 MINUTES  TOTAL TIME 35 MINUTES

INGREDIENTS
 2 cups broth (I use low-sodium chicken broth)
 2 cups cream (see note for lightened up substitutions)
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
 16 ounces uncooked ziti pasta or other tube-shaped pasta
 15-ounce can crushed tomatoes
 1 1/2 teaspoons dried oregano
 1 1/2 teaspoons dried basil
 1/2 to 1 cup freshly grated Parmesan cheese
 Fresh basil, for serving (optional)
INSTRUCTIONS
Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream and add the salt, pepper and garlic.
Add the pasta; don't stir, but if it's mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don't stir.
Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to the minutes needed --> take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes (add an extra minute if you like your pasta super soft).
Let the pressure release naturally for 10 minutes and then quick release the remaining pressure. Add the Parmesan cheese and stir thoroughly (it's ok if there are some darker, cooked spots on the bottom of the pot/bottom layer of pasta). Serve the ziti immediately with chopped, fresh basil, and additional Parmesan, if desired.
NOTES
Optional: adding a pound of ground beef or Italian sausage is fantastic with this recipe! Cook the meat on the saute function with a little salt and pepper, drain the grease, and proceed with the recipe (just make sure when you add the broth to scrape the bottom of the pot really well before adding the other ingredients).

If you want to lighten up the cream a bit, I've had great success making this with 1 cup milk + 1 tablespoon cornstarch (whisked together) + 1 cup cream. I haven't tried subbing all the cream for a milk + cornstarch mixture, but you could experiment!

For an extra saucy pasta, add 1/4 to 1/2 cup extra broth, cream or crushed tomatoes. Any variety of tube pasta will work great here! When I can't find ziti, I've used penne or rigatoni. Also, I've subbed in a 15-ounce can diced tomatoes blended with 2 tablespoons tomato paste for the crushed tomatoes with great results.

Mixed Vegetables with Instant Cream Sauce by america's test kitchen

INGREDIENTS

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INSTRUCTIONS

Serves 4

2	tablespoons heavy cream

1	ounce cream cheese

2	tablespoons minced fresh chives

2	teaspoons lemon juice

⅛	teaspoon red pepper flakes

2	tablespoons olive oil

½	pound broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick

½	pound cauliflower florets, cut into 1-inch pieces

½	pound carrots, peeled and sliced 1/4 inch thick

1	red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

¼	cup low-sodium chicken broth

Salt and pepper Instructions: 1. Combine cream, cream cheese, chives, lemon juice, and pepper flakes in bowl; set aside. 2. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add broccoli, cauliflower, carrots, and bell pepper and cook, stirring occasionally, until vegetables are spotty brown, 4 to 6 minutes. Stir in broth, cover, and reduce heat to medium-low. Cook until vegetables are nearly tender, about 2 minutes. Remove lid and cook until liquid evaporates and vegetables are tender, about 1 minute. Stir in cream mixture. Season with salt and pepper to taste. Serve.

Nan Barker's rolls :)

Rhodes Rolls*

1 pkg frozen Rhodes bread rolls (36 count, not biscuits)
2 T. butter 1 C. powdered sugar Pam spray
Spray muffin tins with Pam. Place 2 frozen rolls in each muffin cup. Spray tops of
rolls with additional Pam. Let rise until double (3-5 hours). Cook at 350 degrees
until slightly golden brown on top (about 15 minutes; you may need to turn pan in
oven so rolls cook evenly; start with 10 minutes and add a couple of minutes at a
time until rolls are golden.) Remove from oven and place pans on cooling racks.
Melt butter. Add powdered sugar. Add more sugar if needed to make a
frosting/glaze that is not as thick as frosting but thicker than a glaze. Brush tops of
warm rolls with frosting.
You can add lemon juice or orange juice to the frosting. You’ll have to add more
sugar if you do to get the right consistency.

Funeral Potatoes by www.tasteandtellblog.com

INGREDIENTS

• 1/2 cup butter
• 2 cans cream of chicken soup
• 2 cups sour cream
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup chopped onions
• 32 oz package frozen shredded or cubed hash browns
• 3 cups coarsely crushed corn flakes
• 2 tablespoons melted butter

INSTRUCTIONS

Preheat the oven to 350º.  Spray a 9×13 inch baking dish with nonstick cooking spray.

Melt the 1/2 cup butter in a large bowl.  Add the cream of chicken soup, sour cream, cheese and onions and mix to combine.  Stir in the hash browns.  Spread into the prepared baking dish.

Sprinkle the corn flakes evenly on top of the potatoes.  Drizzle the 2 tablespoons butter over the top.

Bake in the preheated oven.  For shredded hash browns, bake about 30 minutes.  For cubed hash browns, bake for 55-60 minutes.