Pepperoni Cresents
Separate the crescent rolls into triangles.
Place 4-5 pepperonis on each triangle and top with half a string cheese.
Roll up and bring up sides to seal.
Bake according to directions on crescent roll package.
Soups and Sandwiches
Turkey and Noodles
12 Cups Chicken or Turkey Broth
1/2 tsp. salt
1/2 Cup diced onion
1/4 tsp black pepper
1 pound large egg noodles. ( I use homemade, but you can buy homemade in the freezer section or the large egg noodles)
1/4 Cup of Flour
1 1/2 Cups of Milk ( I USE SOY )
4 Cups diced cooked Chicken or Turkey
3 Large Carrots
Nutella Panini
* 4 slices challah or white bread
* 1 Strawberry sliced
* Nutella
**** If you don't have Nutella at home try it this way :O)
* 4 slices challah or white bread
* 2 ounces semisweet chocolate, chopped
Directions
1. Form 2 sandwiches with the bread, Strawberries, and chocolate.
2. Transfer to a hot panini press or waffle iron and cook until the bread is golden and the chocolate has melted, 2 to 3 minutes.
Lasagna in a Bun Recipe
Ingredients
* 8 submarine or hoagie buns (8 inches)
* 1 pound ground beef
* 1 cup spaghetti sauce
* 1 tablespoon garlic powder
* 1 tablespoon Italian seasoning
* 1 cup ricotta cheese
* 1/4 cup grated Parmesan cheese
* 1 cup (4 ounces) shredded cheddar cheese, divided
* 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Directions
Egg Drop Soup with Chicken & Noodles
Ingredients
* 4 cups low-sodium chicken broth
* 3 tablespoons low-sodium soy sauce
* 3 garlic cloves, smashed
* 1- 1/2 teaspoons ground ginger
* 4 ounces wide rice noodles or pad thai noodles, broken into 3-inch pieces
* 2 tablespoons cornstarch
* 2 eggs, lightly beaten
* 1- 1/2 cups cooked, shredded chicken
* 3 scallions, thinly sliced (optional)
Directions
Greek Burgers with Cucumber Sauce
Ingredients
* 1-1/2 cups plain yogurt
* 1 package (1 ounce) ranch dressing mix
* 1 small cucumber, peeled, seeded and diced
* 1-1/2 pounds ground beef chuck OR: ground lamb
* 6 regular-size pita pockets (6-inch)
* 6 leaves green lettuce
* 1 medium-size tomato, cored, seeded and chopped
Directions
1. Combine 1 cup yogurt and the dressing mix in medium-size bowl. Remove 1/2 cup to another bowl and reserve. To remaining yogurt mixture in bowl, add 1/2 cup plain yogurt and cucumber. Refrigerate until serving.
Cuban Sandwiches
Ingredients
* 1 loaf (12 ounces) crusty Italian bread
* 4 dill pickles, thinly sliced lengthwise
* 1/2 pound roast pork, sliced (about 8-1/4-inch-thick slices)
* 4 slices Swiss cheese (about 1 ounce each)
* 8 teaspoons yellow mustard
Directions
1. Heat grill or grill pan. Cut bread in half lengthwise, then crosswise into four equal pieces. Layer each bottom piece with a sliced pickle, 2 slices of the pork and 1 slice of cheese. Spread the cut-side of each top piece with 2 teaspoons mustard.
Pulled Pork Sandwiches
Ingredients
* 2-1/2 tablespoons dark-brown sugar
* 1 tablespoon paprika
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon black pepper
* 1 boneless pork butt or shoulder (about 2-1/2 pounds), trimmed
* 1 cup low-sodium chicken broth
* 2 tablespoons cider vinegar
* 2 tablespoons ketchup
* 6 hamburger buns
Directions
1. In a small bowl, stir together 1 tablespoon of the sugar, the paprika, chili powder, cumin and pepper; set aside.
Antipasto Pinwheels
Ingredients
* 12 thin slices provolone cheese (6 to 7 oz.)
* 1/2 cup Gorgonzola cheese, softened (2 oz.)
* 1 Tbsp. milk
* 12 thin slices soppresata or premium Genoa salami (about 4 oz.)
* 12 large fresh basil leaves
* Assorted crackers or flatbread (optional)
Directions
1. Let provolone cheese stand at room temperature for 30 minutes. Meanwhile, in a small bowl combine Gorgonzola and milk.
Buffalo Chicken Soup
Ingredients
* 1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
* 2 Tbsp. butter
* 1/2 cup coarsely chopped celery
* 1/2 cup chopped onion
* 2 14-oz. cans reduced-sodium chicken broth
* 1-1/2 cups milk
* 1 tsp. bottled hot pepper sauce
* 1-1/2 cups mozzarella cheese (6 oz.)
* 1-1/4 cups crumbled blue cheese (5 oz.)
* 1/2 cup shredded Parmesan cheese (2 oz.)
* 1/3 cup all-purpose flour
* Bottled hot pepper sauce (optional)
Directions