Barbecue Chicken Sandwiches

I was a little hesitant to make this dish. I didn't know how barbecue sauce was going to go with the mayo, but I'm very glad I tried this! The flavors were awesome and I couldn't get enough of the leftovers!

Barbecue Chicken Sandwiches--adapted from Taste of Home
Total Time: 35 Minutes
Serves 8

• 1-1/2 pounds boneless skinless chicken breast
• 1/2 cup barbecue sauce
• 1 cup mayonnaise
• 1/2 cup finely chopped onion
• 1/2 cup chopped celery
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 8 kaiser rolls, split
• 8 tomato slices
• 8 lettuce leaves

Place the chicken in a large resealable plastic bag; add barbecue sauce. Seal the bag and turn to coat. Refrigerate overnight.


Grill chicken, covered, over medium-hot heat for 6-8 minutes on each side or until a meat thermometer reads 170°. Cool; cover and refrigerate chicken until chilled.

Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce. 

Oven "Fried" Fish

Scott recently told me that I shouldn't make fish anymore for dinner. He keeps thinking there's no flavor to the recipes I've been doing lately. This recipe definitely turned that thought around! The crust was just awesome and just kept the fish so juicy! Panko bread crumbs are the only ones I'm going to use from now on!!

Oven "Fried" Fish-Adapted from Health Magazine
Total Time: 15 Minutes
Serves 4

• 1 1/2 pounds thick white fish fillets (cod or catfish)
• 1 1/2 cups low-fat buttermilk
• 3 tablespoons olive oil
• 2 cups panko breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preheat oven to 450 degrees. Soak fillets in buttermilk. Coat bottom of a 13x9 inch baking ban with 1 tablespoon olive oil; set aside. Put panko on a plate; add salt and pepper, and mix well to combine.

When oven is hot, pull fish from buttermilk; let it drain. Dredge still-wet fish in panko, patting to make sure panko adheres, then lay fillets in the prepared pan; drizzle with remaining 2 tablespoons oil.

Bake fish in top third of oven for 8-15 minutes, depending on thickness of the fish; it will be crisp and golden on the outside and tender and opaque inside when done.

Baked Blueberry Pancakes

Every once in awhile I love pancakes. These weren't the kinds I love as they didn't get too fluffy, but if you're looking for something you can make and freeze for breakfast this is definitely something I'd suggest! It's so easy!


Bake Blueberry Pancakes--Adapted from Taste of Home

Total Time: 20 Minutes

Serves 6

• 2 cups pancake mix
• 1-1/2 cups fat-free milk
• 1 egg
• 1 tablespoon canola oil
• 1 teaspoon ground cinnamon
• 1 cup fresh or frozen blueberries
• Butter and maple syrup

In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be 

lumpy). Fold in blueberries.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup. Yield: 6 servings.

Pumpkin Parmesan Scones

I remember back in high school I was in love with my coworkers homemade scones. When I came across this recipe I was very excited to try it! It was pretty good, but a little bit bland, but I guess that's what scones are supposed to be.

Pumpkin Parmesan Scones--adapted from Cooking Light

Total Time: 30 Minutes

Serves 12

• 1 1/2 cups all-purpose flour 
• 1/2 cup whole wheat flour (about 1/2 cup) 
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt 
• 1/4 cup chilled butter, cut into small pieces 
• 1/2 cup canned pumpkin
• 1/2 cup fat-free plain yogurt 
• 2 large egg whites, divided 
• 2 tablespoons grated fresh Parmesan cheese 

1. Preheat oven to 400°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin, yogurt, and 1 egg white, stirring with a whisk. Add to flour mixture; stir just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Brush remaining 1 egg white over top of dough. Sprinkle dough with cheese, pressing lightly to adhere. Bake at 400° for 20 minutes or until golden. Slice scones along score lines with a serrated knife. Serve warm.

Meatball Subs

I don't think I've ever eaten a meatball sub in my life, but everytime I see them I want to eat it! So, I came across this recipe & decided to make it. It was absolutely delicious! Everything about it...the sauce, the meat itself-just to die for! Seriously--go make these now.

Meatball Subs--adapted from Babble.com

Total Time: 45 Minutes

Serves 6-8 Sandwiches

Meatballs

• 1 lb ground sirloin
• 1/2 lb ground mild or hot Italian sausage
• 1/2 cup bread crumbs
• 1/2 cup grated Parmesan
• 1 teaspoon dried Italian seasonings
• 2 teaspoons Worcestershire sauce
• 2 cloves garlic, grated
• 1 tablespoon grated onion (from the root end)
• 1 large egg

Sauce

• 1 large onion, diced
• 1 large bell pepper, diced
• 2 cloves garlic, chopped fine
• 1 – 28 oz can whole Italian tomatoes
• 1 – 6 oz can tomato paste
• olive oil
• salt to taste
• 1/2 – 1 teaspoon crushed red pepper flakes (optional)

Additional ingredients

• hoagie rolls
• sliced mozzarella

Drizzle a large soup pot with olive oil. Add diced bell peppers and onions. Saute until softened and add garlic. Saute for 2 – 3 minutes more and add canned tomatoes and tomato paste. Use a potato masher to break up tomatoes. Add herbs and pepper flake if using. Season with salt to taste. Bring to a boil and reduce to a simmer.

Combine all ingredients for meatballs in a large bowl and combine well with your hands. Form meat into meatballs and drop into sauce one at a time. As you continue to add meatballs, you’ll want to stir the ones that are cooking around to make room for the new ones. After all the meatballs are in the sauce, keep the heat on a simmer and place a lid on meatballs. Simmer, stirring occasionally for about 30 minutes, or until meatballs are done.

Preheat broiler. Serve meatballs on hoagie rolls and top with mozzarella. Place under broiler for just a few moments to melt cheese

Tuna Noodle Casserole

Scott made this dish a few weeks ago and I just never got around to putting it up! This was a pretty good tuna casserole, just a little beefed up from your Tuna Helper! Nothing extraordinary about it, but still yummy!

Tuna Noodle Casserole--Adapted from The Comfort Food Cookbook

Total Time: 30 Minutes

Serves 6

• 8 ounces wide egg noodles
• 2 tablespoons olive oil 
• 1/2 cup chopped yellow onion 
• 1/3 cup chopped carrot 
• 2 tablespoons all-purpose flour 
• 2 3/4 cups fat-free milk 
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• 2 tablespoons Dijon mustard
• 1/4 teaspoon salt 
• 1/2 teaspoon freshly ground black pepper 
• 1 cup frozen peas, thawed 
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
• 2 (5-ounce) cans albacore tuna in water, drained and flaked 
• Cooking spray 

1. Preheat broiler.
2. Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.