Cheesy Chicken & Peppers Sandwich

We were both hungry for dinner, but neither of us had a concise idea for what to prepare. Chicken sounded good. It always does. So I defrosted a few small boneless chicken tenderloins. We had lots of fresh peppers in the fridge and a new-to-us type of cheese--white cheddar. At first I was thinking "patty melt," but quickly decided I didn't want to be that unhealthy. Toasting the buns provided a perfect crispness, reminiscent of the grilled sandwich, but without the butter.

This sandwich hit it out of the park! We were both totally in love with the meal, made complete with a heaping side of broccoli.


Cheesy Chicken & Peppers Sandwich 

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

1 boneless, skinless chicken breast

salt 

pepper

garlic powder

1/4 red onion, sliced thinly 

1/4 yellow pepper, sliced thinly

1/4 jalapeno pepper, sliced thinly 

2 slices white cheddar cheese

2 hamburger buns (I recommend these OR your favorite.)

Directions

Heat a large skillet over medium heat. Drizzle with canola oil. 

Slice the chicken breast in half width-wise (butterfly style) and pound out to even thickness. Sprinkle with salt, pepper, and garlic powder. Add to hot pan. Cook 3-4 minutes, turn. Add peppers and onion to the pan. Cook chicken and peppers 3-4 minutes. Add white cheddar cheese slices to the top of chicken. Cover pan to melt cheese. 

Toast hamburger buns. Place cheesy chicken breast atop bun and arrange half of the peppers and onions on top. Repeat for second sandwich. 

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Peanut Butter S'mores

You may have noticed one of those S'mores was not like the other. If you didn't, here's an upclose encounter with the best addition the s'more has ever seen. PEANUT BUTTER. 

Graham crackers with peanut butter is one of my favorite snacks. 

Chocolate and peanut butter is my all-time favorite combination. 

Thus, spreading peanut butter on my graham cracker, topping with chocolate and a roasted marshmallow results in true love. 

On our camping trip, Katie (one of our teens) and I decided to come up with new s'more taste treats. We slathered on that peanut butter and fell in love. We did, however, agree that the peanut butter should only be spread on one of the two s'more graham cracker halves. Surprisingly, there is such a thing as too much of a good thing. :)

So make your family a batch of indoor s'mores and don't forget some peanut butter! 

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Mango, Avocado, Black Bean Salsa

For a unique salsa with the freshest, most exotic ingredients, this is your recipe. The flavors meld beautifully and it looks just as stunning as it tastes. A quick and easy appetizer, snack, or side dish. OR if you're Kevin and me--a complete lunch using Hint of Lime Tortilla Chips. :)

Mango, Avocado, Black Bean Salsa

recipe by adorkablerecipes.blogspot.com

Make 3-4 cups salsa

Ingredients

1 large ripe mango, peeled and diced

1 ripe avocado, peeled and diced

1 15oz can black beans, drained and rinsed

1/4 cup chopped cilantro

1/4 red onion, finely chopped

1/2 jalapeno, finely chopped

2 cloves garlic, minced 

Juice of 1/2 lime

salt 

pepper

Directions

Combine all ingredients in a large bowl. Serve with tortilla chips--the hint of lime version are totally amazing with this salsa. For best flavor, serve cold, within 12 hours of making. 

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Eggplant, Sausage and Peppers {Italian Style}

In my refrigerator sat a beautiful eggplant, just asking to be eaten. I don't always never know how I'm going to use an eggplant when I buy it. For some reason it's one of the more unique vegetables (although I'm fairly certain it's a fruit) and doesn't naturally lend itself to versatility. But maybe that's because I never experienced eggplant before the last few years. 

I was missing out. Aside from the potential potent bitterness if not prepared correctly, this lovely piece produce is perfect for sandwiches, Italian dinners, and soups. I also look forward to making a dip with a future eggplant. ;)   

This particular dinner is simple to prepare, but allow yourself about 45 minutes of time before dinner to give everything time to saute then bake. Bubbling with cheese, overflowing with nutritious eggplant, and with an added flavor bonus of sausage, this meal was a HUGE success in our house. I had seconds! 

Eggplant, Sausage and Peppers {Italian Style}

recipe by adorkablerecipes.blogspot.com

Serves 3

Ingredients

1 medium eggplant, sliced into 1/4 inch thick rounds

1/2 green pepper, sliced

1/2 onion, sliced

2 garlic cloves, chopped

2 fully-cooked sausage links, sliced

1/2-1 cup pasta sauce 

1/4-1/2 cup shredded mozzarella cheese

sprinkle of Parmesan cheese

canola oil

salt

pepper

Directions

Sprinkle eggplant slices with salt and place in a bowl of cold water for 10 minutes. Remove and pat dry. 

Preheat oven to 350 degrees.

Heat a large skillet over medium heat, drizzle with canola oil. Working in batches, arrange eggplant slices in the pan, sprinkle with pepper, and cook 5 minutes on each side. Cook the next batch of eggplant and add peppers, onions, garlic, and sausage to the pan to saute for 5 minutes. 

Stir in pasta sauce and all of the cooked eggplant in the skillet. Arrange in the bottom of a greased 9x9 inch pan. Sprinkle with Parmesan and Mozzarella cheeses. 

Bake for 15-20 minutes or until cheese is melted and sauce is bubbling. 

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