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My daughter introduced me to Mel’s Kitchen Café and I just can’t seem to get away from it. Katie found these wonderful chicken sandwiches there and I have been in heaven ever since. We made our own adaptations and are happy to share the recipe with you.

1/2 cup olive oil
2 garlic cloves ( finely minced )
1/2 tablespoon dried basil ( or 2 tablespoons fresh basil, finely chopped )
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1/3 cup mayonnaise
1 tablespoon juice from one lemon
1 tablespoon red wine vinegar
4 boneless ( skinless chicken breasts about 1 1/2 pounds )
6 medium sub rolls ( slit partially open lengthwise )
6 slices Provolone cheese
6
Combine the first seven ingredients in a mixing bowl. Remove two tablespoons of the marinade to a separate bowl and whisk in the mayonnaise, lemon juice and vinegar – refrigerate. Cut chicken into 1 1/2?...
See the full directions on my site
Nutritions

Calories
483

Sodium
1403mg
58% DV

Fat
29g
46% DV

Protein
29g
59% DV

Carbs
19g
6% DV

Fiber
2g
8% DV

This easy, flavorful dish really moved up on my list of favorite one-pan meals. The sauce, meat and cheeses make a wonderful combination. This is something that can be taken with you as you travel camping and easily put together once you get there. It is sure to bring a smile to those lucky enough to be dining with you!

1 T olive oil
1 medium onion ( diced )
½ tsp salt
3 garlic cloves ( minced )
? tsp. red pepper flakes
3 cans petite diced tomatoes, 14.5 oz.
1 can tomato sauce, 8 oz.
1 T dried basil
½ T dried oregano
1 lb. Italian sausage
10 oz. Campanella noodles
1 c Mozzarella cheese ( grated )
½ c Parmesan cheese ( grated )
¾ c Ricotta cheese
8
In a 12\\\\\\\" cast iron skillet heat oil and add onion, cook until soft. Add add salt, garlic and red pepper flakes. Add sausage and cook through. Add noodles and stir to combine. Pour in tomatoes, sauce...
See the full directions on my site
Nutritions

Calories
412

Sodium
1055mg
43% DV

Fat
25g
38% DV

Protein
30g
60% DV

Carbs
11g
3% DV

Fiber
2g
8% DV

This copycat P.F. Chang's recipe is delicious without the extra salt and calories that come from eating them at the chain restaurant. They're healthy, light, and tasty. The peanuts (and water chestnuts if you choose to add them) give it a nice crunchy texture and the homemade Asian sauce flavors the filling to perfection.

1 lb. ground chicken breast ( or I just cut 2 large chicken breasts into really small pieces with kitchen scissors )
1/2 onion ( minced )
salt & pepper
2 garlic cloves ( minced )
1? knob fresh ginger, peeled & minced (or 1/8 t. dry ginger)
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce ( or more if you like it hotter )
dash of pepper
3 green onions ( chopped )
1/2-8oz can sliced water chestnuts, drained & chopped (I omitted these because I'm not a fan of them)
1/4 cup peanuts ( chopped )
10-12 large outer lettuce leaves ( rinsed and patted dry )
2
Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until...
See the full directions on my site
Nutritions

Calories
404

Sodium
1108mg
46% DV

Fat
17g
27% DV

Protein
15g
30% DV

Carbs
44g
15% DV

Fiber
10g
42% DV

I\\\'ve always loved bisques, and this one has some serious southwestern flavor with an addition of yummy shrimp!

1 small onion ( chopped )
1 Tbsp. olive oil
2 garlic cloves ( minced )
1 Tbsp. all-purpose flour
1 1/2 c. water
1 c. heavy whipping cream
2 1/2 tsp. chicken bouillon granules
1 Tbsp. chili powder
3/4 tsp. ground cumin
1/4 tsp. cajun seasoning
1/2 tsp. ground coriander
1/2 lb. uncooked medium shrimp ( peeled and deveined )
1/2 cup sour cream
Chopped fresh cilantro ( fresh limes for squeezing, and sliced avocado, optional, for topping )
6
In a small sauce pan, saute onion in oil until tender. Add garlic; cook 1 minute longer, or until fragrant. Stir in flour until blended. Stir in water, cream, bouillon and seasonings; bring to a boil. ...
See the full directions on my site
Nutritions

Calories
386

Sodium
765mg
31% DV

Fat
37g
57% DV

Protein
9g
18% DV

Carbs
9g
3% DV

Fiber
3g
14% DV

Slow Cooker Garlic Buttermilk Mashed Potatoes for nights when dinner needs to be fast, easy and delicious!

3 lbs Yukon Gold potatoes
2-3 cups water
5 garlic cloves ( peeled and smashed )
1 tsp salt
1/2 tsp pepper
4 Tbls butter
1/2-3/4 cup buttermilk
1/2-3/4 cup sour cream
3 green onions ( sliced optional )
8
Scrub potatoes and cut into 1 inch pieces. The smaller potatoes I just throw straight in. Combine potatoes, garlic, and salt in slow cooker. Add water just until covered. Cook on low for 4 to 6 hours until...
See the full directions on my site
Nutritions

Calories
188

Sodium
343mg
14% DV

Fat
9g
15% DV

Protein
5g
11% DV

Carbs
23g
8% DV

Fiber
6g
24% DV

These creamy, slightly spicy Chicken Enchiladas with the yummy flavors of cilantro, lime, green chiles and Pepperjack cheese...will totally knock your socks off!

1 cup diced sweet onion
3 garlic cloves ( minced )
1 Tbsp. canola oil
2 cups chopped fresh baby spinach
2 (4.5 oz.) cans chopped green chiles ( drained, or an equal amount of fresh roasted green chiles )
1 Tbsp. fresh squeezed lime juice
1/4 tsp. cumin
1/4 cup salsa verde ( mild green salsa )
3 cups shredded cooked chicken
1 (8 oz.) package cream cheese ( softened can use 1/3-less-fat cream cheese )
2 cups (8 oz.) shredded pepper Jack cheese
1/3 cup chopped fresh cilantro
8 ( 8-inch soft taco-size flour tortillas )
Vegetable or Butter Cooking Spray
Tomatillo Salsa ( recipe follows )
Tomatillo Salsa
Stir together 2 cups diced tomatillo; 1/3 cup diced green onions; 1/3 cup lightly packed fresh cilantro leaves; 1 jalapeño pepper, seeded and minced; 1 Tbsp. fresh lime juice; and 1/2 tsp. salt. Cover and chill 1 to 4 hours. Let stand at room temperature 30 minutes. Stir in 1 cup diced avocado just before serving. Makes 3 cups.
**A few notes: I just let the salsa sit at room temperature for 30 minutes while the enchiladas cooked and it was still really yummy, so if you're short on time, you can cut out the chilling part. If you'd like to lay off the spice a little, just omit some of the green chiles and be sure to remove all seeds and membranes from the jalapeño pepper. Enjoy!
Preheat oven to 350 degrees Fahrenheit. Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes, or until tender. Add spinach and green chiles; saute 1 to 2 minutes or until...
See the full directions on my site
Nutritions

Calories
3414

Sodium
4107mg
171% DV

Fat
243g
374% DV

Protein
220g
441% DV

Carbs
70g
24% DV

Fiber
25g
100% DV

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