Pulled Chicken Parm Subs

Source: Rachael Ray
4 servings

Ingredients
3 tablespoons EVOO, divided
2 to 3 cloves garlic, smashed and peeled
1 packed cup dry sun-dried tomatoes
1 1/2 cups chicken stock
1 15-ounce can chopped tomatoes
1 cup basil, roughly chopped
Salt and ground black pepper
2 cups shredded rotisserie chicken
1/2 cup Parmigiano Reggiano cheese, grated
4 sub rolls, split open (but not all the way through)
8 slices fresh mozzarella cheese

Directions
Preheat Broiler.

Place a medium-size skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the garlic to the pan and cook gently until aromatic and light golden brown, about 2 minutes. Add the sun-dried tomatoes, stock, some salt and pepper to the pan (the stock should cover the tomatoes) and simmer until the tomatoes have plumped up and softened, about 15-20 minutes. Add the can of tomatoes to the pan then transfer the mixture to a food processor and puree. Add chopped basil, season with salt and ground black pepper and reserve warm back in the skillet.

Return the sauce to the skillet and add in the rotisserie chicken. Simmer until the chicken has heated through, 2-3 minutes, then remove the pan from the heat and stir in the Parmigiano. Divide the mixture between the sub rolls and top with a slice or two of mozzarella. Pop the sandwiches under the broiler until the cheese is melted and golden brown.

Serve with a Romaine salad and a few olive oil potato chips alongside.

Oreo Surprise Cupcakes

Source: Kraft Foods

Ingredients
1 (18.25 ounce) package chocolate cake mix + the ingredients it calls for (I used devils food cake mix)
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 egg
2 tablespoons sugar
48 Mini OREO Bite Size Chocolate Sandwich Cookies
1 1/2 cups thawed COOL WHIP Whipped Topping

Directions
1. Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
2. Spoon cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full. Top each with about 1/2 Tbsp. of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter.
3. Bake 19 to 22 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of cupcake after baking.)
4. Top cupcakes with whipped topping and remaining cookies just before serving.
Makes 24 cupcakes.

Turkey and Black Bean Tostadas

I got the idea to make turkey and bean tostadas from a Rachael Ray recipe, but I pretty much just added every mexican item I love on top of the tostada shell! These were SSSOOO AMAZING! I could eat them every night!!!

Makes 5 - 6 Tostadas

Ingredients
Tostada Shells ( I used Old El Paso)
Ground Turkey
Taco Seasoning
Can of Black Beans
Thawed Frozen Corn
1 Tomato
1 Avocado
Lime Juice
Shredded Cheddar or Mexican Combo Cheese
Sour Cream
Salsa (Optional)

Directions
Cook the turkey meat until no longer pink, add taco seasoning and cook as you would prepare for making tacos. Rinse off beans and add to pan. Add corn.
Chop up tomato and avocado and add to a small bowl. Stir in some lime juice.
Heat tostada shells just until crispy (use package directions) (I put them in my toaster oven for about 45 seconds).
Start making tostadas: Spread sour cream on shells. Add meat/beans. Then a dollop of salsa. Then the tomato/avocado mixture. Then the shredded cheese.
Enjoy!

Peanutty Baked Chicken

A shout out to my friend Bernadette who passed along this fabulous chicken recipe to me! It was sssooooo yummy! A great new way to make healthy chicken less boring. This is definitley going in my regular rotation!

Source: Cooking Light

Ingredients
2 tablespoons honey
2 tablespoons Dijon mustard
1/3 cup peanuts
1 cup panko breadcrumbs
4 thin chicken breast cutlets
Cooking spray

Directions
1. Preheat oven to 425°.
2. Combine honey and mustard in a small bowl; stir well. Place peanuts in a food processor; pulse until finely chopped. Combine peanuts and panko in a shallow bowl.
3. Brush each cutlet with honey mixture; dredge cutlets in panko mixture. Place cutlets on a baking sheet coated with cooking spray; lightly coat cutlets with cooking spray. Bake at 425° for 15 - 20 minutes or until done. Serve with a side.