Chicken Spinach Artichoke Quesadillas

It’s like your favorite spinach artichoke dip…in quesadilla form. Thank you $5 Dinners

2 cups rotisserie chicken, shredded
15 oz can artichokes, well drained
10 oz frozen spinach, cooked and well drained
1/2 cup Parmesan cheese
1/2 cup mayonnaise
2 cups shredded mozzarella cheese, divided
8 burrito-size flour tortillas
Fresh fruit, as side dish

• Preheat oven to 400F.
• Pull apart and shred the chicken.
• Chop the artichokes.
• In a mixing bowl, combine the chicken, drained spinach, Parmesan cheese, mayo and 1 cup of the mozzarella cheese. 
• Mix in the artichokes.
• Lay 4 tortillas out and spread the chicken-artichoke mixture onto the tortillas evenly. 
• Add the rest of the cheese, equally to the 4 quesadillas. Top with the other 4 tortillas.
• Bake in the preheated oven for about 8 minutes. 
• Flip and baking another 4-6 minutes, or until tortilla is golden and cheese has melted.
• Serve Chicken, Spinach and Artichoke Quesadillas with fresh fruit.

Grilled Huli Huli Chicken

The pineapple juice, brown sugar, and all the other amazing spices mixed together make a sweet and tangy flavor you won’t forget! This grilled Huli Huli chicken recipe is one I love making over and over again! Thank you Six Sisters Stuff

½ cup pineapple juice
½ cup brown sugar
⅓ cup ketchup
⅓ cup low sodium soy sauce
¼ teaspoon ground ginger
2 teaspoons minced garlic
6 boneless, skinless chicken breasts

• In a mixing bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, ginger and garlic.
• Pour marinade into a large resealable plastic bag and add chicken.
• Seal bag and place in the fridge for at least 4 hours (or overnight).
• Remove bag from fridge, drain and discard marinade from chicken.
• Grill chicken over medium-high heat for 6-8 minutes on each side or until internal temperature of chicken reaches 165 degrees F.

Lemon Creme Brulee Bars

My favourite creme brulee, made into easy to make Lemon Creme Brulee Bars! Thank you Laurens Latest

1/2 cup butter softened
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
8 oz cream cheese softened
14 oz sweetened condensed milk 1 can
1 egg
2 tablespoons lemon zest
6 tablespoons lemon juice
5 tablespoons fine granulated sugar for brulee-ing, approximately

• Preheat oven to 350 degrees. 
• Line an 8x8 glass dish with parchment paper and lightly spray with nonstick cooking spray. 
• Set aside.
• In large bowl, combine butter, sugar, flour and vanilla until dough forms. 
• Press evenly into the bottom of prepared dish. 
• Set aside.
• In another bowl, whip cream cheese. 
• Stir in sweetened condensed milk. 
• Scrape sides and mix again. 
• Pour in egg, lemon zest and juice. 
• Mix until mixture starts to thicken, 20-30 seconds. 
• Scrape sides and mix again briefly. 
• Pour overtop cookie bottom and smooth the top.
• Bake 20-25 minutes or until cheesecake is set completely. 
• Cool, then refrigerate. 
• Cut into 16 squares and separate.
• Sprinkle the tops of each square with 1 teaspoon of sugar and spread around with finger to evenly distribute sugar.
• Torch the tops until the sugar melts and turns an amber color. 
• If you don't have a torch, place under the broiler
• Return squares to fridge until ready to serve.

 

Easy Sopapilla Cheesecake Bars

This version of sopapilla cheesecake bars is quick and easy with minimal effort. It starts and ends with Crescent Rolls, with simplest cheesecake filling. Thank you Cakes Cottage

2 (8oz.) packs of Pillsbury crescent rolls
2 (8oz.) packs of cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
¼ cup butter (melted)
1 tablespoon cinnamon
4 tablespoons sugar

• Preheat the oven to 350 degrees.
• Spray 9 x 13 baking dish with cooking spray.
• Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
• Bake the first layer of crescent roll dough till just done maybe 5-8 minutes. 
• Combine softened cream cheese, sugar, and vanilla.
• Spread mixture over crescent rolls.
• Roll the remaining crescent roll over the top and stretch to the edges and seal.
• Brush across the entire top of the crescent roll with the melted butter.
• Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
• Bake for about 30 minutes, or until golden brown.
• Let cool and chill for several hours before serving.
• Slice into bars and serve.

Chicken Fajita Casserole

This Chicken Fajita Casserole isn’t a traditional casserole, but it sure does pack a lot of flavor. Thank you Eatwell 101

3 or 4 small chicken breasts (1 1/2 lbs) skinless, boneless – or 2 large chicken breasts, split lengthwise
2 bell peppers, red and green, seeded and cut into strips
1 medium onion, minced
1 tsp cumin powder
1 1/2 tsp chili powder
1 tsp garlic powder, or minced garlic
2 tsp paprika
Salt and fresh cracked pepper to taste
1 Tbsp vegetable oil
1 cup shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
Fresh chopped cilantro, or parsley, for garnish

• Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
• Place chicken breasts on a shallow plate. 
• Sprinkle cumin, chili powder, garlic, paprika, salt, and pepper on both sides. 
• Keep some of the spices for sprinkling over the vegetable.
• Arrange chicken breasts into the prepared baking dish, and drizzle with oil. 
• Top chicken breasts with bell peppers and onion
• Sprinkle with the remaining fajita seasonings. 
• Finish the casserole with shredded mozzarella cheese on top.
• Bake the fajita chicken casserole for 20 – 30 minutes until chicken is cooked through and reaches an internal temperature of 165°F (74°C). 
• You can broil your fajita chicken casserole for 2 minutes at the end to crisp up the top if you like. 
• Serve immediately over cauliflower rice, steamed vegetable, zucchini noodles, or as is

Broccoli Craisin Salad

The flavor, textures and ingredients go perfect together, and the dressing is fabulous! Thank you Chef in Training

4 cups broccoli
½-1 cup cole slaw
½-1 cup craisins
10-12 strips bacon, cooked and crumbled
½ cup cashews, chopped

Dressing:
1 cup mayonnaise
½ cup sugar
2 tsp white vinegar
1 tsp Salad Supreme or Homemade alternative

• Mix Broccoli, coleslaw, craisins and crumbled bacon in a large bowl.
• Whisk together the mayonnaise, sugar, white vinegar and Salad Supreme to make the salad dressing.
• Pour over broccoli mixture and chill and stir to coat.
• Chill salad at least two hours before serving.

Chicken and Sausage Pasta Bake

 Quick easy and great for using leftover chicken. Ideal for a crowd, and easy to half the amount. Thank you Key Ingredient

2 pounds cooked chicken breasts, cut into bite size pieces
6 cooked Italian sausage links, cut into bite size pieces

2 jars of spaghetti sauce 
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion, diced
2 large bell peppers, diced

Handful of spinach

• Cut up chicken, onion, peppers and sausage.
• Boil pasta and drain (don't over cook)
• Mix pasta, sausage, onion, peppers, chicken, spinach and sauce.
• Put in a large deep dish. 
• If it won't all fit, make a little side dish to freeze for lunch later.
• Top heavily with cheese.
• Bake at 325 degrees for about 45 minutes or until golden and bubbly.