Okay, I decided to try something different with this recipe layout. I took pictures as I cooked instead of just taking a picture of the finished product. I happen to be a very visual person, so I like lots of pictures. Let me know what you like better!

This recipe serves 4, but next time I will double it. I had wanted this to be an all-in-one meal, and the servings size definitely isn’t big enough for that. Plus it’s delicious, and you’ll want more than one serving!

Bake time: 10 minutes
Serves: 4

2 c. torn bread
2 T. extra-virgin olive oil (divided)
coarse salt & ground pepper
4 c. packed flat-leaf spinach, washed
1 medium yellow onion, finely chopped
1 garlic clove, minced
1/4 c. white wine
2 T. flour
1-1/2 c. (12 oz) half-and-half
1/2 t. fresh lemon juice
1 c. shredded rotisserie chicken (I used 1 large cooked chicken breast)

1. Preheat oven to 450F/220C. In a medium bowl, combine bread with 1 tablespoon olive oil; season with coarse salt. Set aside.

2. In a medium pot, heat 1-1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, about 2 minutes.

3. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
4. Wipe pot clean and heat 1-1/2 teaspoons oil over medium. Add onion and garlic clove; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add white wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
5. Remove from heat and stir in chopped spinach and shredded chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces.
6. Bake until bread is golden brown and mixture is bubbling, 8-10 minutes.

**Each serving has about 507 calories, 22 g fat, 21 g protein, 50 g carbohydrates, and 4 g fiber**

Part of the reason I like this dish so much is because I love arugula. 🙂 The other reason I like this dish is because it’s so colorful!

Active time: 25 minutes
Total time: 30 minutes
Makes: 6 main-dish servings

salt & pepper
2 pts. grape tomatoes
1-1/4 lbs. boneless, skinless chicken breast halves
1 T. plus 1/4 c. olive oi l
1 lb. penne rigate
2-1/2 oz. baby arugula, packed (2 cups)
1/4 c. freshly grated Parmesan cheese, plus additional for serving
1 small garlic clove

1. Heat a large pot of water to boiling on high. Add 2 teaspoons salt. Cut tomatoes in half and cut chicken into 1/2-inch chunks.
2. In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet in single layer; cook 4 minutes or until golden on both sides, stirring once halfway through. With slotted spoon, transfer to plate.
3. To same skillet, add tomatoes and 1/8 teaspoon salt. Cook 3-4 minutes or until tomatoes are soft, scraping up browned bits; stir chicken and any juices on plate into skillet and remove from heat.
4. Meanwhile, add pasta to boiling water in pot. Cook as label directs, stirring occasionally. Reserve 1/4 c. pasta cooking water. Drain pasta and return to pot, along with tomato mixture.
5. In blender, puree arugula, Parmesan, garlic, reserved pasta cooking water, 1/4 teaspoon salt, and remaining 1/4 cup oil until smooth. (*Note*: I chop my garlic beforehand, and I usually need a little more than 1/4 cup of cooking water for my blender to have enough liquid to properly blend everything.) To pot, add arugula mixture, stirring until well combined.
6. To serve, sprinkle with additional grated Parmesan, if you like.

**Each serving has about 520 calories, 33 g protein, 61 g carbohydrates, 16 g total fat, 4 g fiber, 63 mg cholesterol, and 510 mg sodium**

 

Well, not really. We were really just having a game night with another couple. But I decided to make club-style turkey enchiladas, so Andrew made margaritas to go with. I’m not really sure how the margaritas are made, only that Andrew refuses to use a mix since freshly squeezed fruit juice tastes better! So you’ll have to go to him if you want that recipe. But here’s the recipe for the enchiladas. The recipe says it serves 4 (which it did), but I know Andrew could have (and would have) eaten more.

Prep time: 20 minutes
Bake time: 30 minutes
Serves: 4

8 bacon strips, chopped
1/2 c. chopped sweet red pepper
1/3 c. chopped onion
10 oz. thinly sliced cooked turkey, shredded (I used sandwich meat  in a container)
1-1/2 c. (6 oz) shredded Swiss cheese, divided
1/4 t. salt
1/4 t. pepper
8 yellow corn tortillas (6″), warmed (I opted for flour tortillas instead)
1 carton (10 oz) refrigerated Alfredo sauce
1/4 c. milk
2 c. shredded lettuce
1 can (14-1/2 oz) diced tomatoes, well drained

1. In a large skillet, saute the bacon, red pepper, and onion until bacon is crisp and vegetables are tender; drain. Cool slightly.
2. In a large bowl, combine the turkey, bacon mixture, 1 cup cheese, salt, and pepper.  Place 1/2 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a greased 9″x13″ pan or baking dish. In a small bowl, combine Alfredo sauce and milk; pour over top.
3. Cover and bake at 350F/180C for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with lettuce and tomatoes.