Author: mbuford

Preheat oven to 375 degrees Fahrenheit

Ingredients:

2 packages of Crescent Rolls (makes 16)
10 large eggs
4 strips bacon
1/4 cup onions
1/4 cup bell pepper
1/4 cup mushrooms, chopped

Directions:

1. Prep Work: In a medium skillet over medium-high heat, cook bacon until crispy.  Once cooked, remove from pan and place on paper towels to absorb the grease and allow to cool.  Once cooled, chop bacon in pieces and set aside.  Dice onion, mushrooms, and bell pepper.  In a medium skillet, cook onion, mushrooms, and bell pepper for 3-5 minutes until onion is translucent and mushrooms and bell pepper are slightly charred.  Set aside.
2. Spray each cup of a muffin pan so dough doesn’t stick.  Put one triangle of Crescent Roll dough into each muffin cup and use your fingers to spread the dough, making sure it completely covers the cup up to the top.  Cut off any excess dough hanging over the top.
3. In a bowl, whisk together the eggs, then add to the egg mixture the bacon, onions, bell pepper, and mushrooms.
4. Pour egg mixture into each muffin cup being careful to not overflow the cup.  Only fill the muffin cup 3/4 full.  The eggs will rise up when baking in the oven.
5. Place muffin pan in the pre-heated oven for approximately 15-20 minutes or until the egg is thoroughly cooked.  Dough should turn dark brown.

Yield: 16 mini quiches

Preheat oven to 375 degrees Fahrenheit.

Ingredients:

4oz basil pesto
1 jar sun-dried tomatoes in olive oil
1 pound chicken tenderloins
Salt and pepper, to taste

Directions:

1. Prep Work: Remove sun-dried tomatoes from jar and chop into pieces.
2. Rinse chicken tenderloins and pat dry.  Place on a baking sheet.
3. With a knife, cut a slit in the middle of each chicken tenderloin without completely going through.
4.  With a spoon, place a generous amount of basil pesto on each tenderloin and spread around.
5. Top each slit in the chicken with sun-dried tomatoes.  Salt and pepper, to taste.
6. Bake chicken in the pre-heated oven for 10-15 minutes or until done and juices run clear.

Preheat oven to 350 degrees.

Ingredients:

6 naan flatbreads
1/2 pound chicken
1 1/2 cups barbeque sauce (I prefer Sweet Baby Ray’s)
1 red onion
1 cup fresh spinach
3 cups mozzarella cheese
salt and pepper, to taste

Directions:

1. Prep Work: Cut red onion into slices and set aside.  Dice chicken and set aside.
2. Place a medium-sized skillet over medium-high heat.  Once skillet is hot, add 2 tsp of avocado oil and sliced red onions.  Cook for 4-5 minutes or until slightly browned.  Remove onions from skillet into a small bowl.
3. Return skillet used for red onions back to the stovetop on medium-high heat and cook chicken until juices run clear.  Salt and pepper chicken to taste.
4. Dress the Pizzas: Lay each naan flatbread out flat onto a baking sheet.  Divide up the ingredients amongst the pizzas.  Spread 1/4 cup barbeque sauce evenly onto each naan flatbread.  Top each flatbread evenly with onions and chicken.  Spread 1/2 cup mozzarella cheese onto each flatbread.  Top each flatbread with fresh spinach.
5. Place baking sheets in the oven and cook for 15-20 minutes or until crust is golden brown.

Yield: 6 personal-sized pizzas

Ingredients:

1 1/2 pounds fresh chicken tenderloins
1 package strawberries
2 shallots
1 tablespoon brown sugar
1/4 cup cilantro
salt and pepper, to taste

Directions:

1. To Make Strawberry Salsa: Cut the strawberries into small pieces.  Dice the shallots and cilantro.  Combine strawberries, shallots, cilantro, and brown sugar in a bowl and allow to sit for an hour to meld flavors.
2. Skillet Work:  Place a large skillet over medium-high heat.  Once skillet is hot, add 2 tsp of avocado oil and chicken tenderloins.  Cook until juices run clear.  Salt and pepper chicken to taste.
3. To Serve: Spoon salsa over grilled chicken.

Ingredients:

16oz ground turkey (or beef)
1 onion
2 ears of corn
1 – 16oz can chili beans
1 – 16oz can kidney beans
2 – 16oz cans petite diced tomatoes, no salt
1 – 8oz can tomato sauce
1 – 4oz can chopped green chiles
1 package taco seasoning
Garnish with: Sour cream, cheese, and tortilla strips

Directions:

1. Prep Work:  Dice the onion.  Remove the corn from the cobs.
2. Skillet Work:  Place a large skillet over medium-high heat.  Once skillet is hot, add 2 tsp of olive oil and add ground turkey and onion.  Stir occasionally until turkey is browned (approx. 8 minutes).
   
3. In a crockpot, combine the chili beans, kidney beans, diced tomatoes, tomato sauce, green chiles, corn, ground turkey/onion mixture, and taco seasoning.
4. Cook on low for 4 hours or high for 6 hours.
5. Garnish in individual bowls with sour cream, cheese, and tortilla strips.

Yields 8 servings.