Ham and Pineapple Pizza

Ingredients (serves 4)

1. 4 pitas
2. 8 ounces sliced deli ham
3. 18-ounce ball fresh mozzarella, sliced
4. 18-ounce can pineapple chunks, drained

Directions

1. Heat oven to 425° F.
2. Place the pitas on a baking sheet. Layer with the ham, mozzarella, and pineapple.
3. Bake until the pitas are crisp and the cheese has melted, 10 to 12 minutes.

Grilled Cheese Sandwich

Ingredients (serves 6)

1. 12 slice challah or brioche
2. 6 tbsp. butter
3. 12 oz. Shredded cheese

Directions

1. Butter one side of each slice of bread.
2. Heat a flat griddle or large frying pan over medium heat. Mound about 1/2 cup (2 ounces) cheese on each of 6 slices of bread (unbuttered side). Add any optional toppings (if using). Place remaining bread on top, buttered side up. Place 1 or 2 sandwiches (do not crowd) on griddle or skillet. (Don’t let griddle get too hot or bread will brown before cheese is melted.) When bread is golden brown underneath, turn sandwiches over and press flat with a spatula. Reduce heat to medium-low and continue cooking until cheese is melted and bread is golden brown on both sides. Repeat with remaining bread and cheese. Slice and serve hot.

Turkey and Cucumber Salad Wraps

Ingredients (serves 4)

1. 0.25 c. mayonnaise
2. 0.25 c. mango chutney
3. Pepper
4. 2 c. cantaloupe
5. 0.50 small seedless (English) cucumber
6. 0.50 c. packed fresh cilantro leaves
7. 4 flour tortillas or wraps
8. 1 lb. reduced-sodium deli smoked turkey
9. 2 c. mixed greens

Directions

1. In a large bowl, stir together mayonnaise, chutney, and 1/8 teaspoon freshly ground black pepper. Add cantaloupe, cucumber, and cilantro; toss to combine.
2. Working with 1 tortilla at a time, place about 3/4 cup cantaloupe mixture, 1/2 cup greens, and 1/4 pound turkey in center of tortilla. Fold in sides and roll tightly around filling. Serve immediately or wrap tightly in foil or plastic wrap and refrigerate up to 3 hours.

Chicken Pot Popovers

Ingredients (serves 6)

Popovers:

1. Baking spray with flour
2. 1 cup whole milk
3. 3/4 cup all-purpose flour
4. 3 large eggs, lightly beaten
5. 1 teaspoon pure vanilla extract
6. Kosher salt
7. 3 tablespoons unsalted butter, melted
8. 1/4 teaspoon baking powder

Filling:

1. 3 cups low-sodium chicken broth
2. 1/3 cup all-purpose flour
3. 4 tablespoons grated Parmesan
4. Kosher salt and freshly ground black pepper
5. 1 cup frozen peas and carrots
6. 1/2 rotisserie chicken, skin discarded and white and dark meat shredded (about 3 cups)
7. 1/4 cup loosely packed flat-leaf parsley, chopped, for garnish

Directions

1. Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with the baking spray.
2. For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.
3. For the filling: While the popovers are baking, put the broth and flour into a medium saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the peas and carrots, then the chicken; cover to keep warm.
4. To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers. Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan.

Whole- Wheat Pizza Hand Pockets

Ingredients (makes 8 pockets)

1. 1/2 cup shredded part-skim mozzarella
2. 1/2 cup part-skim ricotta
3. 1/4 cup grated Parmesan
4. 4 ounces sliced pepperoni, cut into thin strips
5. 1 large egg yolk; plus 1 large egg, lightly beaten
6. Kosher salt
7. 1 pound fresh whole-wheat pizza dough
8. Whole-wheat flour, for dusting
9. 1/3 cup prepared pizza sauce

Directions

1. Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment.
2. Mix together the mozzarella, ricotta, Parmesan, pepperoni, egg yolk and 1/4 teaspoon salt in a small bowl.
3. Divide the dough into eight even pieces. Lightly dust a clean work surface with flour and roll a piece of dough out into a 5-inch round. Put 2 heaping tablespoonfuls of the cheese filling in the center and top with about 2 teaspoonfuls of sauce. Brush the edges of the dough with beaten egg and fold one side over the filling to make a half moon. Press and crimp the edges. Put the pocket on the prepared baking sheet. Repeat with the remaining dough, filling and sauce. Brush the tops of the hand pockets with egg and cut a 1-inch vent in the center of each.
4. Bake until golden brown and the filling begins to bubble, 24 to 28 minutes. Let rest for a few minutes before serving.
5. Alternatively, freeze the unbaked hand pockets for up to 1 month; bake as above, from frozen, 25 to 29 minutes.

 

 

I have tried most of these out and they are really good 🙂

*Always remember to ask a parent for help while putting something in the oven or using a knife