A Few quick and easy dinners

I have a few stand by's that are pretty easy and yummy.

Turkey Swiss Avocado Sandwich Bake

This is one I just invented. My kids love it and we really enjoy it. It is really good with some kind of salad.

1 loaf french bread - I pick up a fresh loaf from Smiths, Albertsons, etc. yummy!
Cut this in half length wise and place face up on a baking sheet.
Spread with mayo and seasoning if you wish. Ranch might be good too.
Layer with turkey slices, avocado slices, and top with swiss cheese slices. Put in oven on about 450 and let it bake until the outside is crunchy and cheese is melted.
Cut into slices and serve

Homemade Hot Pockets

One of my favorite recipes that I made up using my bread maker. You can also use just Rhodes roll dough.
I make the dough in my breadmaker and the break it into large chunks. I roll them out and put ham slices and grated cheddar cheese inside. I fold the dough over and seal the edges. Let rise. And then bake according to the dough instructions. My kids and Rob LOVE these. They are also delicious with turkey, swiss and cream cheese.

Pulled Chicken BBQ Sandwiches

My kids really love these. I used to buy the premade Lloyds BBQ but realized that there usually isn't quite enough for our growing family. My kids also sometimes complained that it was too spicy. So I tried an experiment. I had Rob pick up a rotisserie chicken from Costco and I basically just shredded all of the meat off of it. I put it in a pan and added a bottle of KC Masterpiece BBQ sauce and about a 1/2 C brown sugar. I stirred it up and heated it up on the stove and walla! Awesome pulled chicken sandwiches! My family liked these MUCH better than the premade Lloyds kind.

Chicken Caesar Wraps

Another invention I did. We LOVE these, especially in the summer. They are nice because they are quick, light, and you don't have to use your oven and heat the house up.
4-5 Chicken Breasts - sliced
Sautee the chicken breasts in olive oil and garlic until done.
Add:
1 bottle of Newman's Own Caesar Dressing. Just pour the whole bottle over the top of the chicken and let it simmer.
While it is simmering, make up a premade package of Caesar Salad using the dressing in the packet. I don't add the croutons, but you could if you wanted.
Assemble:
Using either wraps or flour tortillas, put some salad, chicken slices, and wrap. I fold in the edges to prevent them spilling.
That's it. These are so so yummy!!

Sherried Rosemary Artichoke Chicken

I absolutely LOVE this recipe!! I make it quite often for Sunday dinner and it is a favorite. It combines some of my favorite things - artichoke hearts, mushrooms, and rosemary. It is also great because I try to use large chicken breasts so that I have leftovers. It is delicious served over rice or pasta.
SHERRIED ROSEMARY ARTICHOKE CHICKEN

6 - 8 boneless, skinless chicken breasts -Salt, pepper paprika to taste
6 T. butter, divided
1 16 oz. can artichoke hearts, drained
1/4 lb. fresh mushrooms
3 T. chopped scallions or onions
2 T. flour
2/3 cup chicken broth
1/4 cup cooking sherry
1/2 tsp. dried rosemary
Sprinkle chicken pieces with salt, pepper and paprika and brown well in 4 T butter. Remove chicken from pan and place in a 2 quart casserole and arrange the artichoke hearts between the chicken. Add the remaining 2 T. butter to the drippings in the pan and add mushrooms and scallions; sauté until tender. Sprinkle the flour over the mushrooms and stir over low heat for at least 1 minute. Stir in broth, sherry and rosemary. Cook stirring often for 5 minutes and pour over chicken. Can be refrigerated at this point. Bring back to room temperature; cover and bake at 375 degrees for 45 minutes. Yield: 6 - 8 servings

Cream Cheese Chocolate Chip Cookie Bars

I really love this recipe because, again, it is SO easy! Nothing like using pre-made cookie dough! I love it with the chocolate chip cookie dough but I am going to be adventurous and try it with maybe the white chocolate chip macadamia or peanut butter next time. YUM!

Cream Cheese Chocolate Chip Cookie Bars
Ingredients: 1 (18 oz) tube refrigerated chocolate chip cookie dough

1 (8 oz) package cream cheese, softened
1/2 cup sugar 1 egg
Preheat oven to 350. Cut cookie dough in half. For crust, press half of the dough into the bottom of greased 9-inch square baking pan or 7 x 11 inch baking pan. In mixing bowl, beat cream cheese, sugar and egg until smooth. Spread cream cheese mixture over crust and crumble remaining dough over top. Bake for 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool on wire rack, cut into bars. Refrigerate leftovers, if there are any.