Strawberry Cream Cheese Turkey Sandwich

Ingredients:

2 slices of bread

3 oz deli sliced turkey breast (I used black peppercorn turkey)

1 leaf of lettuce

2 oz strawberry cream cheese

1/3 granny smith apple, sliced

Directions:

Toast bread. While bread is toasting, slice the apple. Once bread is toasted, spread 1 oz of strawberry cream cheese on each slice of bread. Lay apple slices on one side of the sandwich. Pile on the turkey and top with the lettuce.

Serves 1

To see what I spent on this recipe, visit my other blog here.

Pasta and Chicken in a Chive Cream Sauce with Cherries and Pecans

It looks like dessert doesn't it. And it probably sounds a little odd, but trust me it's yummy! The tangy / sweet cherries cut through the rich sauce and the nuts add a nice crunch.

Ingredients:

2 boneless, skinless chicken breasts, thinly sliced
10 oz Farafalle (bow tie) pasta
8 oz Onion & Chive cream cheese
1/2 cup milk
1/2 pound cherries, pitted and quartered
1/4 cup chopped pecans
salt and pepper
1 Tbs vegetable oil


Directions:

Fill a large pot with water and place over high heat. Once it comes to a boil, salt the water and cook the pasta according to package directions.

While the water is coming up to a boil, heat a large skillet over medium heat. Thinly slice the chicken breasts. Add them to the pan and salt and pepper them. Cook until done, about 5 minutes. Remove from pan, set aside.

Add milk to large skillet that the chicken was in. Once the milk is bubbling, whisk in the cream cheese until smooth. Lower heat to med-low and simmer for a couple minutes, to thicken the sauce. Season with pepper.

While the pasta is cooking and the sauce is simmering, pit and quarter the cherries.

Once the pasta is done, drain it and add it to the skillet with the sauce. Add the chicken and stir until coated in the sauce. Serve with nuts and cherries on top.


Serves 4


To see what I spent on this recipe and the story behind it, visit my other blog here.

I'm participating in 5dollardinners.com $5 dinner challenge.

Onion & Chive Cream Cheese Turkey Sandwich

Ingredients:

2 slices of bread
6-8 slices of deli sliced turkey breast
5-6 slices of cucumber
2oz Onion and Chive Cream Cheese
1 leaf of lettuce
salt and pepper

Directions:

Toast the bread. Spread about 1 oz of cream cheese on each slice of bread. Place cucumber slices on one side. Salt and pepper the cucumbers. Add turkey and lettuce. Top with second slice of bread.

Serves 1

To see what I spent on this recipe, visit my other blog here.

Sun Dried Tomato Crusted Chicken with Balsamic Glazed Onions and Cream Sauce

How's that for a title?! I know the picture doesn't look terribly appetizing, but trust me, it's good!

Ingredients:

2 boneless, skinless chicken breasts, butterflied
30 sun dried tomato and basil wheat thins, crushed
1/2 cup flour
1 large egg, beaten
salt & pepper
2 Tbs vegetable oil
1 medium onion, quartered and thinly sliced
1/4 cup balsamic vinegar
1/2 cup milk
4oz sun dried tomato and basil Philadelphia cream cheese

Directions:

Add 1 Tbs vegetable oil to a medium skillet and pre-heat over medium heat. Slice the onion and add to the pan. Season with salt and pepper. Continue to stir occasionally while cooking the chicken and cream sauce. Once onions are lightly caramelized (about 10 minutes) add the balsamic vinegar. Continue to cook until the vinegar has reduced and the onions are glazed (3-4 minutes).

Lay chicken breasts flat on cutting board. Using a sharp knife, slice through them horizontally, the whole length. This is essentially creating 4 chicken cutlets out of the 2 chicken breasts.

Set up a breading station using 3 shallow dishes big enough for the chicken. Put the crackers in the food processor and run until finely crushed. (If you don't have a food processor, put the crackers in a bag and let your kids go crazy on it. Or, if you don't have kids, take out some frustration on them yourself). Place the ground up crackers in one of the dishes. Place flour in the 2nd dish - season with salt and pepper. Beat egg in 3rd dish - season with salt and pepper.

Add 1 Tbs vegetable oil to a large skillet and pre-heat over medium heat. For each chicken cutlet, dredge first in the flour (both sides), then in the egg (both sides) and finally in the cracker crumbs (both sides). Place chicken in pan. Once all the chicken is in the pan, cover it and cook for 3-4 minutes - until the crackers are browned. Covering it will create a miniature oven, allowing the chicken to cook all the way through without burning the crust. Once the crackers are browned on the first side, use tongs to turn them over. Cover again and continue to cook for 3-4 minutes. Check to make sure chicken is done using a thermometer. If the crackers are browning faster than the chicken is cooking reduce the heat. Once done, remove chicken from the pan.

While the chicken is cooking, make the cream sauce. Add 1/2 cup milk to a small saucepan over medium heat. Bring to a simmer. Whisk in 4oz of the cream cheese until smooth. Allow it to simmer for a couple minutes which will thicken it up.

Serve the chicken topped with the balsamic glazed onions and cream sauce.


Serves 4

To see what I spent on this recipe, visit the post on my other blog here.

I'm participating in 5dollardinners.com $5 dollar dinner challenge.