Wednesday
Roasted chicken and artichoke calzones (recipe in the comments)
Spinach salad
Hot tea
English toffee
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We haven't made this recipe very often and we're both unsure why. It's a great dinner, is pretty easy to make and the leftovers are easily transportable for lunch. I think we just don't make a lot of chicken, so it doesn't come to mind. That said, if you do make a lot of chicken or get roasted chickens from your grocery store, this is a great use for leftover chicken. You only need about one breast's worth of meat and you have a whole second dinner. We made some alterations tonight to kick tis up a bit and it was amazing. I certainly hope we'll have it again sooner this time!
Prep Notes
Difficulty: Easy
Chopping: Artichoke hearts, garlic, spinach, chicken
Time: 35 minutes (if your chicken is pre-cooked)
Make ahead: You can reheat these in a toaster oven or microwave for great day-after lunches.
Reaction
J: "Truly superb."
M: "Mamma Mia!"
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Roasted Chicken and Artichoke Calzones – J & M (inspired by Cooking Light)
Serves 3
1 can artichoke hearts, drained and finely chopped or 8 oz frozen artichoke hearts, minced in a food processor
½ t salt
½ t pepper
4 garlic cloves, minced
2 cups thinly sliced fresh spinach leaves
1 ½ cups shredded Mediterranean blend cheese (something like asiago, fontina, Parmesan and mozzarella)
1 chicken breast, cooked and shredded
Cooking spray
1 can refrigerated pizza crust dough
Marinara sauce
Preheat oven to 425°.
Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Spray a baking sheet with cooking spray. Unroll dough onto prepared sheet and cut into 6 squares. Spoon ⅔ cup filling mixture into center of each dough portion. Fold one corner of each dough portion over filling to close. Press edges together with fingers to seal. Bake at 425° for 12-16 minutes or until golden.
Note: If you use a ball dough (rather than a dough that comes rolled) like Trader Joe's, let stand at room temp for 20 minutes, divide into 6 pieces, let rest for 5 minutes. Roll thin and then continue as above.
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