Spinach and Chicken Alfredo Pizza

Alfredo Pizza

• 15 minute pizza dough
• alfredo sauce, or jarred (Classico is best)
• cooked, chopped chicken
• chopped tomato
• spinach, frozen and thawed and dried, or fresh, chopped
• mozzarella cheese

1. Bake the dough as directed for about 5-6 minutes, without any toppings.  
2. Remove from oven, poke some holes in the crust with a fork.  Add alfredo sauce, chicken, spinach, tomatoes, then cheese.
3. Return to oven and bake for about 5 more minutes or until brown and crispy on the bottom.  

This is a great recipe!  And because of the spinach and tomatoes on there it's really healthy...right! Cooking the pizza this way makes it so crispy, which I really prefer for pizza.  

A fancy but simple chicken sandwich- trust me on this!

Grilled Chicken Sandwich with Apricot Sauce

(pioneerwoman.com)

• 2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Out Thickness (I missed the point a little by crockpotting my chicken in a little apricot and dijon to save time)
• Sliced Sourdough Or Other Crusty Bread ( I used regular bread and french bread and both were good)
• Apricot Preserves
• Mayonnaise
• Dijon Mustard
• Cayenne Pepper (Optional)
• Baby Spinach
• Red Onion, Sliced Thinly

1. Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked all the way through. Wrap in plastic wrap and efrigerate until needed.
2. Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne to taste. Refrigerate until needed.
3. To assemble, spread apricot sauce on two slices of bread. Add chicken breast, baby spinach, and red onion slices.
4. Serve cold or drizzle with olive oil and brown on a panini grill.(I don't have one of these so I just flattened in a pan with a heavy pan placed on it to squish out the air- it worked well!).

--This is my type of sandwich!  I loved the apricot-dijon sauce.  It tastes very similar to a honey-mustard flavor in the end-don't be scared off by the apricot preserves.  We always have them on hand for the apricot chicken we love. I am all about sauces that are different and fun.  I also like any sandwich that includes spinach, because we always have it available and I like it better on this type of thing than lettuce.  

I'm so happy I discovered you

Sweet and Salty Wraps
(from ourbestbites.com)

• fresh baby spinach, chopped
• cooked chicken (I put mine in the crockpot with some poppyseed dressing)
• feta cheese (I discovered this this year and love it!)
• crumbled cooked bacon (optional- I don't like bacon and skipped this, but imagine it could be good)
• craisins ( I skipped this too because I wasn't feelin' it but maybe next time)
• poppy seed dressing (you can use Brianna's or the recipe below which is easy and great!!)
• tortillas (I like the uncooked kind you cook at home but any you like will do!)

Combine all ingredients, place in tortilla, roll up and devour!  All the kids loved these, and this is my dream dinner!  Quick, easy, painless....yummy.  The saltiness of the feta goes excellently with the sweet dressing.  YUM.  We liked to dip them in additional dressing.  

Poppy Seed Dressing
Recipe from Our Best Bites


1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (I used about 1/4 cup yellow onion because that is what I had)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

Poppy Seed Chicken Pasta Feta Salad
(a salad version of the above recipe)

• 16 ounces pasta- try the mini-size bowties!
• grilled or cooked chicken, chopped
• feta cheese, as much as you like
• chopped fresh spinach
• poppy seed dressing, about 1 cup or as much as desired

1. Combine all ingredients and enjoy!  Delicious.

fancy food that was so fun-will make again!

Chicken and Sun dried Tomato Bruschetta
(from oneshetwoshe.com)

Ingredients:

• 2 skinless boneless chicken breast halves
• 1 1/4 cups of Italian dressing, divided
• 1/3 cup feta cheese
• 8 sun dried tomatoes, without oil chopped (mine were in oil and it tasted great!)
• 1 loaf foccacia bread cut into 1/2 inch thick slices
• 1/4 cup olive oil (I skipped this step)

Directions

1. Place the chicken in a bowl with 1 cup of the dressing. Marinate for at least three hours. (I just threw one chicken breast in the crock pot with some of the dressing and cooked for a few hours).
2. Cook the chicken. After the chicken has cooled a little, either shred it or cut it.
3. Add chopped sun dried tomatoes, torn up spinach, feta and the rest of the dressing. Mix together.
4. Cut up the bread and drizzle with olive oil. Broil until lightly toasted. Add the chicken mixture to the bread and serve!

This is something I fell in love with! So did Russell, and 1 out of 4 kids liked it. Sure, not a hit there, but the oldest has the most mature taste buds, and she liked it. I loved the contrast of flavors, and the dressing was excellent. This could be served as a dip as well. You can pretty much use as much of each ingredient (spinach, cheese, tomatoes, etc) as you like.