Getting Results for Dinner-- Week of 4/11/22

This week’s recipes from MamaLovesFood.com.

MONDAY

Italian Chicken Sandwich

Ingredients

• Italian or French baguette cut lengthwise and into as many servings as you like.
• 3 cups chopped or shredded chicken
• 1 cup spaghetti sauce
• 1 - 2 cups mozzarella cheese
• optional: fresh basil and/or baby spinach leaves

Instructions

1. In a saucepan combine chicken and spaghetti sauce, bring to a simmer.
2. Place sliced baguettes onto a sheet pan and pile chicken, then cheese over top.
3. Place under broiler for 2 - 3 minutes (watch closely!) until cheese is melted and bubbly.
4. Garnish with basil and spinach.

TUESDAY

Mexican Beef Cobbler

Ingredients

• 1 pound ground beef
• 1 can 15 ounce black beans, rinsed/drained
• 1 can 14.5 ounce diced tomatoes with mild green chilis
• 1 can 10 ounce enchilada sauce
• 1 teaspoon ground cumin
• 4 tablespoons chopped fresh cilantro divided
• 1 1/2 cups biscuit baking mix
• 1 1/2 cups 6 ounces shredded colby-monterey jack cheese, divided
• 4 bacon strips cooked/crumbled
• 2/3 cup milk
• 1 large egg lightly beaten
• optional: sour cream

Instructions

1. Preheat oven to 400 degrees.  In a 10 inch oven proof skillet, cook beef over medium heat for 5 - 7 minutes or until no longer pink, breaking into crumbles; drain. Stir in beans, tomatoes, enchilada sauce, and cumin; bring to a boil.  Reduce heat; simmer, uncovered for 20 minutes to allow the flavors to blend, stirring occasionally.  Stir in 2 tablespoons cilantro.
2. In a bowl, combine the baking mix, 1/2 cup cheese, bacon, and remaining cilantro.  Add milk and beaten egg; stir just until a soft dough forms (it may be on the wet side). Spoon over beef mixture.
3. Bake, uncovered, for 13 - 15 minutes or until golden brown.  Sprinkle remaining cheese; bake 2 - 3 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.

WEDNESDAY

Garlic and Blue Cheese Roasted Acorn Squash

Ingredients

• Acorn squash cut in half with seeds scooped out
• 1/2 tablespoon of butter PER half acorn
• 2 cloves garlic peeled, PER half acorn
• 1 1/2 tablespoons crumbled blue cheese PER half acorn
• salt to taste
• optional: cooked crumbled bacon

Instructions

1. Put acorns in a deep broiler-safe dish, cavity side up.
2. Place butter and garlic in the cavity of each acorn, and sprinkle liberally with salt.
3. Pour about 1/2 inch of water into the bottom of the pan.
4. Cover pan tightly with foil and bake at 425 degrees for about 50 minutes, until acorn flesh is soft.
5. Remove foil and put blue cheese in the cavity of each acorn.  Broil on the top rack for 2 - 3 minutes until acorns and cheese are slightly browned.
6. Garnish with bacon and serve with a spoon.  Enjoy!

THURSDAY

Honey Sriracha Chicken

Ingredients

• 2 sticks butter melted
• 4 -5 tablespoons sriracha
• 2 tablespoons honey
• 12 chicken thighs

Instructions

1. Whisk together the butter, sriracha, and honey.  Taste and adjust as necessary.  Remember, the flavors will mellow on the grill.  As written, this is not a spicy dish.  Set sauce aside.
2. Bring your grill up to medium heat, between 350 and 400 degrees.
3. Place chicken on the grill, baste with sauce, then turn and baste the other side.  Cover grill.
4. Continue to flip and baste about every three minutes (covering in between) until chicken reaches an internal temperature of 160 degrees F and all sauce is used.
5. Allow chicken to rest about 5 minutes, then enjoy!

FRIDAY

Raspberry Dumplings

Ingredients

• 1 can crescent roll dough
• 1 can raspberry pie filling
• optional powdered sugar, cream cheese frosting

Instructions

1. Unroll crescent dough and slice each triangle in half long ways (this should give you a total of 16).  Roll into crescents and set aside.
2. Pour half of raspberry pie filling into a 9x9 oven safe dish.  Place rolled crescents on top, then pour remaining pie filling over crescents.
3. Cover with foil and bake at 375 degrees for 25 - 27 minutes.
4. Optional: top with cream cheese and powdered sugar.