Egg drop Chicken Soup

* Please consider reading what Table # 5 has to offer because Living Better Cafe Presents... Coffee Talk cares so much about you!

Living Better Cafe Presents...Coffee Talk wants to welcome you to, Table # 5 where every Wednesday of the week there will be a healthy restaurant-style recipe posted. Living Better Cafe Presents...Coffee Talk says: Why spend more on restaurant dishes? when you can make them at home.
Today Living Better Cafe Presents...Coffee Talk is coming to bring you an out-of-this-world recipe, that will have you rethinking about never stepping, your foot in another restaurant door again. So, Grab your cooking gear, and let's begin.

Wow yet another Asian cuisine!, Coffee Talk knows, you will for sure love. I Katrina can not get enough of eating Asian dishes. Especially, this dish Coffee Talk will be posting, it seems like ages ago since, Katrina has had some Asian style soup. Coffee Talk is making her so hungry. So, let's just get straight into creating this wonderful dish. So, you can enjoy it too.

The picture will be coming soon near you

Serves: 4

You will never have to step foot another restaurant again, after creating this tasty soup. Why Coffee Talk took a different yet unique spin on this too. Let's call this: "Egg drop Chicken soup"

4 c. Chicken broth, divided
1/8 tsp. ground ginger
2 Tbsp. chopped fresh chives
1/4 tsp. Course Himalayan Salt
1 1/2 Tbsp. Cornstarch
2 eggs
1 egg yolk
5 oz. chopped cooked chicken breast
2/3 c. sliced carrots
1/3 c. chopped celery
Hot Chili oil (drizzle a few drop into your bowl, when comes time to serve.)

Direction:

1. place 3/4 c. of broth aside, and pour the remaining into a large sauce pan. Add in the salt, ginger, and chives, veggies, and chicken into the sauce pan bring a rapid boiling point. In a small mixing bowl, combine 3/4 broth and cornstarch until cooperated smoothly, and set aside.

2. In a different small mixing bowl, whisk the eggs and egg yolk together using a fork. Slowly drizzling in the egg, a little at a time from the fork,or whisk into the boiling broth mixture. The egg should cook quickly once it hits the broth. Stir in the cornstarch mixture gradually until the soup reaches the consistency you want.

Chicken and Dumpling

The Taste Of..... Ireland

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to The Taste Of were every Thursday throughout this Fall season. And Living Better Cafe know's your taste bud's will be singing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Before Living Better Cafe begins posting your recipe, for today. Katrina Smith would like to share a story with you all. First I Katrina want to say thank you all for sticking around. I am so glad you're enjoying getting recipe's every day, of the week. Before for I get to my main reason, I am here. I want to tell you, once again about my camera is still not working. Therefore, I am in the process of getting one because picture's help draw people to the recipe more, than a post without pictures. So, I just want to give you the low down on what's going on with that. Before, I hand it back over to Living Better Cafe, I hope you enjoy this recipe. Now back to you Living Better Cafe.

Chicken and Dumpling

Serves: 6

2 cans condensed cream of chicken
3 c. water
1 c. celery
2 onions, cut into quartered
1 tsp. Course Himalayan Salt
1/2 tsp. poultry seasoning
1/2 tsp. Cayenne pepper
1/2 tsp. granulated garlic
1/2 tsp.fresh dill
4 skinless chicken breast halves
5 carrots, sliced
1 (10 oz.) pkg. frozen peas, or fresh peas from out of the pod
4 potatoes, quartered


Directions:

1. In a large dutch oven pot, add in cream of chicken, water, chicken, celery, onions, salt, poultry seasoning and cayenne pepper, fresh dill.cover the pot and cook on low heat for about 1 1/2 hours.

2. While still cooking add in the carrots, and the potatoes: cook for 30 minutes.

3. In a different dutch oven pot cook, the chicken until no longer pink. Remove chicken from the pot and shredded. add in the peas and allow to cook for about five more minutes,until all ingredients blend together.

Inexpensive dumplings, just buy pre made biscuit dough and break them into small/ large sizes into the soup. And your ready to go.

Gyro Pizza

The Taste Of..... Greek

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to The Taste Of were every Thursday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.


Adapted from: http://www.awayfromhomecooking.com/recipe-items/gyro-pizza/

Serves: 2

2 pita pockets
1 lb. ground lamb
1/4 c. cherry peppers, stems & seeds removed & chopped
1 tsp. minced garlic
2 Tbsp. Olive oil
1/2 c. crumbled feta cheese
3/4 c. Greek plain yogurt
1 Tbsp. freshly chopped dill
2 tsp. red wine vinegar
1/2 c. chopped cucumber
1/2 c. chopped onions
1/2 c. slice bell pepper


Directions:

1. In a small-size bowl blend together yogurt, dill, 1/2 tsp. garlic and red wine vinegar. course Himalayan salt and Cayenne pepper to taste. Place into the refrigerator to chill, until ready to use.

2. Heat 1 Tbsp. of oil in a large-size dutch oven skillet and add, in ground lamb.

3. Add in the remaining 1/2 garlic, cherry peppers,salt and pepper.

4. Allow the ground lamb to cook, until its no longer pink inside, and drain.

5. Brush each pita pocket with olive oil and heat a large-size skillet over high temperature about 1-2 minutes per side.

6. Place each pita pocket onto a plate, and assemble the pizza. Topping the pizza in any order you please, with ground lamb, crumbled feta cheese, cucumbers and drizzle with the yogurt sauce.

Chicken Chili Ramen

This dish is easy as a slice of pie. You can even add in chicken pieces, to make it more tastier.

Serves: 1

1 pkg. Ramen Noodles
1 pkg. Chicken seasoning
1c. Fresh Spinach
1/2 tsp. Chili powder
1/2 tsp. cayenne pepper
2 c. water

Directions:

1. Boil 2 c. water in a small sauce pot. Add noodles (I like to separate the noodles) because it makes it look like you have more. Add in spinach and spices, allow to cook for 3 minutes or how ever you like it, stirring occasionally.

Chili- Rosemary Mashed Potatoes

Serves: 8- 10

5 lbs. Idaho potatoes, cut in 2- 3 inch pieces
4 Tbsp. Chili powder
2 tsp. Freshly minced Rosemary leaves
1/2 c. Milk
2 tsp. Course Himalayan Salt

Directions:

1. Place cut potatoes into a large pot, and cover just about 1-inch with cold water. Placing pot over medium heat and simmer for 15 minutes or until the potatoes come out fork tender.

2. Removing the pot from heat, then strain and set aside. In a smaller pot add in milk, rosemary and chili. allow to come to a simmer, just enough to let the flavors to come together.

3. Remove from the heat, add in the potatoes and mash with a potato masher.

Living Better Tip:

What another awesome way, to enjoy these mash potatoes. Simply by making them into homemade French fries, as there is no better way to enough french fries. Especially, when it comes to making them your self. Directions on how to make these into french fries will be listed below.

Chili-Rosemary French Fries

Directions:

1. Spread potato mixture onto, an ungreased baking sheet. Smoothing out the top with spatula. place into the freezer for one hour, or until frozen.

2. Remove from the freezer, cut the mixture into sticks forms. Returning back to the freezer, until oil is well heated.

3. In a dutch oven pan, heat the oil over medium-high heat to 350°F.

4. Remove the potato mixture from the freezer, and carefully place potatoes into the oil. (Be careful to try not to over crowd the pan, as they cook). Cook until the potatoes turn golden brown. Transfer pan onto a plate lined with paper towel, or brown paper bag. To catch the excess grease.

Thailand Fusion-Style Grits

Serves: 4

1 c. Grits
4 c. Water
1 Stick margarine, melt
1 1/2 tsp. Freshly minced garlic
1/4 tsp. Mixed herbs blend (Rosemary, Basil,Oregano)
1/4 tsp. Tamari sauce
1- 2 Beef seasoning (ramen seasoning packet)

Directions:

1. In a medium sized pot add margarine, and minced garlic. Allow the margarine to melt. Once Margarine is melted remove from the burner.

2. Slowly stir grits plus garlic butter,mixed herb blend, Beef seasoning into boiling water.

3. Reducing down the heat to medium-low; cover. Cook for 5 to 7 minutes or until desirable texture.


Living Better Energy Saving Tip:

What I find time saving is, once the water comes to boil and the you see the grits rise. Turn the stove off, and stir to allow the grits to continue to cook for 5- 7 minutes.

Mock Shrimp Salad

Adapted from: http://allrecipes.com/recipe/16859/moms-shrimp-macaroni-salad/

Serves: 8

1 c. Macaroni noodles
1 Tbsp. Finely chopped scallions
1 Tbsp. Bell pepper, chopped
1/2 c. Celery, chopped
3/4 c. Plain yogurt
1/4 c. Sweet relish
3/4 c. Prepared mustard
1 Tbsp. chopped fresh parsley
1/2 tsp.Celery seeds
1 tsp. prepared horseradish
2 oz. Surmi Imitation shrimp (you can use shrimp,if your not allergic)
1/8 tsp. crushed red pepper flakes
Fresh cracked black pepper (To taste)

Directions:

1. Bring a large pot of water to a boil with salt, add in the noodles and let cook until the way you like it; drain well.

2. In a medium-size mixing bowl, combine scallions, bell pepper, celery, yogurt, sweet relish, horseradish, parsley, celery seed, pepper flakes,black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours, or until ready to serve.

Catfish burgers

Adapted from: http://allrecipes.com/recipe/56122/catfish-cakes/

Move on over Salmon and Tuna burgers, there a new burger in this town.

Serves: 5

10 oz. Catfish fillets
5/8 Medium onion,chopped
1- 1/2 c. Shredded carrots
1- 1/2 c. bell peppers, chopped
1- 1/2 c. Celery, chopped
3/4 tsp. Dijon mustard
3/4 tsp. Minced garlic
1- 3/4 tsp. Yogurt
1- 1/2 c. - 1 Tbsp. Panko bread crumbs
1/4 tsp. Old bay seasoning
5/8 Egg
1/2 c. - 2 Tbsp. Vegetable oil

Directions:

1. In a sauce pan place catfish with enough water, and cover. allow it to come to a boil, and cook until catfish starts to flake when touched. Drain off water, and mash-up the fish. Add in onion,carrots, mustard, yogurt, old bay seasoning, Panko bread crumbs, egg, celery, garlic and bell pepper. combine until incorporated well.

2. In a large dutch oven skillet heat oil over medium high heat. Form catfish mixture into burger, and fry . Drain any excess grease with a colander lined with paper towel. Serve with cucumber sauce.

The Guac-a-mole burger

Adapted From: http://allrecipes.com/recipe/49404/juiciest-hamburgers-ever/

you could not get any better than this. The Guac-a-mole burger is so tasty, it will have you wanting to come back for more.

serves: 6

Guacamole

2 Avocados, halved, peeled, and pitted
1/2 lime, juiced
1 Fresh Chipotle pepper, seeded and minced
1/2 c. Diced tomatoes
1/2 c. Freshly chopped cilantro
1/4 c. minced onions
1 1/2 c. tsp. freshly minced garlic
1/2 tsp. course Himalayan salt (to taste)
1/2 tsp. Freshly cracked pepper (to taste)

Guacamole Directions:

1. In medium-sized bowl mash avocados, with the juice of a half lime, Chipotle pepper, tomatoes, onion, garlic, salt, and pepper. set aside.

Burger

Serves: 6

1 1/2 lb. extra lean ground turkey
3/4 egg, beaten
1/2 c. - 1 Tbsp. Panko bread crumbs
2 Tbsp. 3/4 tsp. evaporated milk
1 Tbsp. - 1 1/2 tsp.Worcestershire sauce
1/8 tsp. Crushed red pepper flakes
1 1/2 tsp. Freshly minced garlic
1 Fresh Chipotle, seeded and chopped
6 slices of cheese (your choice)

Burger Directions:

1. Preheat dutch oven fry pan, or grill on high heat.

2. In a medium-sized bowl, blend together turkey, egg, bread crumbs, milk, Worcestershire sauce, crushed red pepper, garlic, and chipotle pepper. Blend together with your hands, or wooden spoon.

3. Dividing burger mixture into equal portions per serving size, and form each portion into slim burger patties, and set aside.

4. Topping half of the patties with guacamole mixture, and cheese. Then top each patty off with another patty, and pinch to seal, making sure to form a smooth edge.

5. cook for 5- 6 minutes on both sides, or until there is no sight of pink inside the burger. Remove from pan, or grill and add more cheese if desire.

Happy St. Patrick's Day!, Go out and get your pot of "GOLD"

Cheddar- bacon french fries

Adapted from: http://allrecipes.com/recipe/216539/oven-baked-garlic-and-parmesan-fries/?internalSource=staff%20pick&referringId=917&referringContentType=recipe%20hub

You will be leaping over four leaf clover, for theses tasty french fries.

Serves: 5

5 lg. Russet potatoes, cut into 1/4 -inch strips
1/4 c. - 1 Tbsp. Olive oil
1/2 c. - 2 Tbsp. Grated cheddar cheese, divided
1/2 c. - 2 Tbsp. Crumbled turkey bacon, cooked
1/4 c. - 1 Tbsp. Freshly chopped Parsley
1/4 c. - 1 Tbsp. Grated cheddar cheese
1/2 tsp. Rosemary
1/2 tsp. crushed red pepper flakes

Directions:

1. Preheat oven to 425.

2. Place potatoes into a mixing bowl and drizzle with olive oil. season with rosemary, crushed red pepper flakes. Toss until evenly coated. Remove potatoes from the bowl and spread onto a non-stick baking sheet in a individual layers. do not discard any Olive oil within side the bowl.

3. Bake in the oven for 30 minutes, flipping potatoes halfway through cooking process. Return the potatoes to the with the olive oil, sprinkle with 1/2 c. cheddar, bacon and parsley, toss until coated well, return back to the oven, and bake until cheese is melted, about 10 minutes. adding more remaining cheese and serve with low sodium sour cream.

Pizza "Pig in a blanket" dog

Inspired by: Pizza and Corn dogs

First I want to share with you how I became inspired by, coming up with this recipe. We all know there are two main foods everyone seems to love, and they are of course "Pizza" and "Corn dogs". As this is one of the most consumed foods topped in America. Therefore I became inspired by, both of these's foods and now I am bringing you a much healthier version of the two-(Pictures will be coming soon). * Note: you can even make this with breakfast sausage, or even vegetarian sausage.

Serves: 10

1 pkg. (16 oz.) Hot dogs
1- 3/4 (10 oz.) pkg. refrigerated biscuit dough
1/4 c. - 1 Tbsp. Tomato sauce
1/4 tsp. dried oregano
1/4 lb. Mozzarella cheese
1/8 tsp. Freshly grounded pepper
1- 3/4 Fresh basil, torn
1/8 tsp. crushed red pepper flakes





Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. roll biscuit dough out and spread tomato sauce, cheese, oregano, basil, red, and ground pepper.

3. Cut the dough into crescent style, then wrap the hot dog around to form a piggy in the blanket.

4. Bake in preheated oven until biscuits are brown, for about 10 to 15 minutes.

Sloppy Joe potato bake

Adapted from:  http://www.myrecipes.com/recipe/cheesy-chili-hash-brown-bake

Serves: 8

1 1/2 lbs. extra lean ground turkey
1 (15.5 oz.) can sloppy joe sauce
1 (15 oz.) can Chili with beans
1/2 (30 oz.) shredded potatoes (about 4 c.)
2 c. (8 oz.) shredded Cheddar cheese
2 c. (8 oz.) shredded Monterrey Jack cheese
2/3 c.red bell pepper, diced
1 1/3 Tbsp. minced garlic
1/3 c. jalapeno peppers, diced




1. Preheat oven to 425. brown turkey in a large dutch oven skillet over medium-high heat, stirring often, for about 7 to 10 minutes or until meat crumbles and is no longer pink. Stir in sloppy joe sauce and chili with beans.

2. Spoon chili mixture into a lightly greased oven proofed 10-oz. bowls. Topping mixture with shredded potatoes.

3. Bake, covered, at 425 for 30 minutes; uncover and bake for another additional 10 minutes more,or until browned and crispy. Sprinkle with cheese, and bake for about 5 more minutes or until cheese is melted.

Philly Cheese steak Tacos

Adapted from: http://www.food.com/…/grilled-philly-cheesesteak-tacos-4834…

Serves: 4

1 lb flank steak, trimmed
3⁄4 lb. white mushroom
1 green bell pepper, quartered
1 red bell pepper, quartered
1 onion, thickly sliced crosswise
3 Tbsp. extra virgin olive oil
salt and pepper
Garlic powder
8 soft shell taco shells
1/2 lb. monterey jack cheese
1/2 lb. provolone cheese
1/2 c. sliced Jalapeno pepper

Directions:

1. Preaheat a dutch oven griddle pan to medium-high. On a large baking sheet, arranging the steak, mushrooms, bell pepper and onion; brushing the pan with olive oil and season with salt and pepper.

2. Grill the steak and vegetables together, turning once, until the steak is well-crusted and the vegetables are charred and softened, for about 12 minutes; transferring to a large plate and let stand until the vegetables are cool enough to handle.

3. Slicing the steak thinly and vegetables separately and transfer the vegetables to a large bowl; season with salt and pepper. Divide the steak among the taco shells, top with the grilled vegetables and sliced cheese.

Salisbury Steak- Meatloaf

Adapted from: http://www.yummly.com/recipe/Salisbury-Steak-Meatloaf-Food_com-75663

If you are a huge fan of Salisbury steak, you will for sure love this rendition of Salisbury steak.

Serves: 5

1 1/4 lbs. extra lean ground beef
6 1/2 oz. cream of mushroom soup (If you are using 2 lbs. ground beef, use 2 cans)
1 oz. onion soup mix
1 c. Panko bread crumbs
1/8 tsp. minced garlic
1/8 tsp. course black pepper
1/8 tsp. Crushed red pepper flakes
1/8 tsp. dried parsley flakes
1/4 cup water


Directions:

1. In a medium sized bowl combine mushroom soup,onion soup,garlic and both peppers, Parsley set aside.

2. In a large mixing bowl blend together ground beef and 1/2 c. panko bread crumbs, 1/3 onion soup mixture if mixture is to soft add the rest of the bread crumbs.

3. Place meatloaf into a loaf size pan. Placing meatloaf in a 350 oven and allow to cook for 30 mins. After 30 mins remove fat from pan and top with the remainder of the onion soup mixture cook for another additional 10 more minutes.

Chicken and Bacon poppers

Adapted from: http://allrecipes.com/recipe/65671/jalapeno-popper-chicken/

Serves: 5

1 1/4 (8 oz.) pkg. cream cheese, softened
1/2 c.- 2 Tbsp. shredded mozzarella cheese
1/2 c.- 2 Tbsp. shredded pepper jack cheese
1/2 c. - 2 Tbsp. crumbled bacon
2 - 1/2 Jalapeno peppers, seeded and minced
5 (6 oz.) skinless, boneless chicken breast halves
1 1/4 c. Panko breadcrumbs
1/4 c.- 1 Tbsp. vegetable oil


Directions:

1. Blend together the cream cheese, mozzarella cheese,Pepper jack cheese,bacon and jalapenos in a small bowl.

2. Cut a horizontally slit through the thickest side of each chicken breast, and fill with 1/4 of the cheese bacon mixture. Secure with toothpicks.

3. Roll the chicken breasts in bread crumbs to coat. Heat the oil in a dutch oven skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, for about 8 minutes per side. Using an instant-read thermometer inserted into the center should read at least 165.

French Onion Soup

Serves: 1

1 c. sliced onions
1 1/2 tsp. olive oil
2 Tbsp. Margarine
1 Beef flavor ramen packet
Course Himalayan Salt
Freshly grounded pepper
1 slice French bread
1 slice provolone cheese
1/2 slice Swiss cheese, diced
1 Tbsp. grated Parmesan cheese
1/4 tsp. Fresh thyme

Directions:

1. Melt Margarine with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.

2. Add beef flavor, and thyme. Season with salt and pepper, and simmer for 30 minutes.

3. Heat the oven broiler.

4. Carefully Ladle soup into a oven proof safe serving bowls and place one slice of bread on top of each. Layer each slice of bread with a slice of provolone, Swiss and Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Buffalo style French fries

Adapted from: http://tidymom.net/2013/buffalo-fries/

Do you enjoy the taste of buffalo wings? Why not try these buffalo style French fries.

Serves: 4-6

1 1/2 bags frozen french fries
1-2 Tbsp. Vegetable oil
1 tsp. garlic salt
1 tsp. cayenne powder
ground pepper to taste
1 c. buffalo wing sauce
1-2 Tbsp. margarine
1 1/2 c. sharp cheddar cheese, grated
1/2 c. blue cheese, crumbled
1/2 c. Pepper jack cheese
3 green onions, sliced
1 Tbsp. chopped chives
1 Tbsp. Crushed red pepper flakes (optional)

Directions:

1. preheat oven to 450, Spray a large baking sheet with non stick cooking spray. Using a large bowl, add french fries and drizzle with oil. Add garlic salt, cayenne powder and pepper. Use a wooden spoon to stir fries until well coated with oil and seasonings.

2. Place seasoned fries in a single layer on baking sheet and bake for 20-25 minutes on middle rack, turning fries half way thru. While fries are baking, use a small saucepan heat buffalo sauce and margarine over low heat until warm and margarine is liquefied.

3. Remove fries when crispy, turn oven to high broil and make sure you have a rack in the highest position. Leaving potatoes on the pan, drizzle with buffalo sauce then sprinkle with cheddar cheese and blue cheese, pepper jack evenly over the top.

4. Place pan of potatoes under broiler and watch closely until cheese is melted and bubbly , should only take about 2-3 minutes.

5. Remove, let cool for about 2 minutes, then sprinkle with onions and chives.
Serve with crushed red pepper flakes and ranch dressing, and Live Happy!

Grilled Turkey po Boy

Adapted from: http://www.foodnetwork.com/…/grilled-turkey-po-boy-recipe.h…

Serves: 3- 4

1 whole wheat French baguette, split lengthwise and cut into 3 to 4 equal pieces
3 Tbsp. Margarine, softened
3/4 lb. Beer brined Turkey Breast
4 to 5 heirloom tomatoes, sliced 1/4-inch thick
1/4 c. pepperoncini slices, drained
1 1/2 c. shredded romaine lettuce, loosely packed, (discard very dark loosely leaves).

Beer Brined Turkey

1 (2 1/2 to 3- lb.) turkey breast, bone-in
3 c. beer
1/2 c.hot sauce
2 Tbsp. Course Himalayan salt
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh garlic, mined
1 Tbsp. Crushed red pepper flakes
1 tsp. cayenne pepper
1 tsp. ground black pepper
Low fat or low sodium Tartar sauce

Directions:

1. Preheat the oven to a low broil. Margarine the bread and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from the oven.

2. Spread Tartar sauce on both sides of the bread. Layer on the turkey, tomatoes, pepperoncini and romaine. Top with other half of bread and serve.

Beer Brine Turkey Breast

1. Blend together all ingredients inside a large mixing bowl, and refrigerate for 12 to 24 hours.

2. Preheat the oven at 325.

3. Remove the turkey breast from the brine, drain well and pat dry with paper towels.

4. Place the turkey breast, skin-side up, on a baking sheet with a properly fitted wire rack. Place in the oven and cook for 1 hour 15 minutes. Turn the oven temperature to 400 and cook for an additional 10 to 15 minutes, or until the internal temperature is 160 degrees F and the skin is nicely browned. Remove from the oven, cover with aluminum foil and let rest for about 10 minutes.

5. Meanwhile, preheat the grill to medium heat and oil the grates with vegetable oil.-(Cautious Alert: be very careful not to oil over the flame's).

6. Once the turkey has snoozed, cut the meat off the bone and carve into 3/8-in thick slices. Place the slices on the grill and cook 1 to 2 minutes on both sides, just until grill marks develop. Once you see grill marks remove from grill and serve.

Reuben Macaroni and cheese

Adapted from:  http://allrecipes.com/recipe/228633/reuben-mac-and-cheese/

If you love Reuben sandwiches why not enjoy it with a twist.

Serves: 5

2 slices rye bread, torn
3 Tbsp. -1 tsp. panko bread crumbs
5/8 (16 oz.) pkg. Macaroni noodles
1 Tbsp. - 2-1/2 tsp. margarine
1/2 c. - 2 Tbsp. chopped onion
1/2 tsp. Course Himalayan salt
1/4 tsp. ground black pepper
2 Tbsp. -1-1/2 tsp. spicy brown mustard
1 Tbsp. - 2-1/2 tsp. all-purpose flour
3 c. hot milk
1-3/4 c. - 2 Tbsp. shredded Swiss cheese, or more to taste - divided
3/4 c. 3 Tbsp. sauerkraut, drained (reserve juice)
5 oz. deli sliced corn beef
5 oz. deli sliced turkey
1 Tbsp. - 2-1/2 teaspoons Margarine, melted

Directions

1. Preheat oven to 350. Place margarine in a 2-qt glass casserole dish.

2. Place torn rye bread into a blender and pulse several times to make crumbs; combine rye crumbs with panko crumbs in a bowl and set aside.

3. Bring a large dutch oven pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and set aside.

4. Melt 2 Tbsp. Margarine in a large saucepan over medium heat; cook and stir onion until lightly browned, about for 15 minutes. Season with salt and black pepper; stir in spicy mustard. Remove from heat, stir in flour until smooth, and gradually whisk in milk. Sauce will thicken. Whisk 1 3/4 c. Swiss cheese into the sauce, stirring until the cheese has melted and the sauce is smooth. Stir sauerkraut with about 1 tablespoon of reserved juice and corned beef, turkey into the cheese sauce.

5. Transfer cooked noodles to the prepared casserole dish and pour in the sauce; stir to combine. Sprinkle remaining Swiss cheese in an even layer over the top.

6. Bake in the preheated oven until bubbling, about for 20 minutes. Remove casserole from oven and set the oven to broil.

7. Stir 3 tablespoons melted margarine into the reserved rye and panko crumbs until thoroughly combined and sprinkle top of casserole with rye crumb mixture. Return to oven and broil until the crumbs are golden brown, about for 2 more minutes. Keep a close eye on it to prevent dish from burning.

Chicken Salad Pizza

Serves: 12

12 scallions, chopped thinly
3 lg. carrots,shredded
3 bell peppers, cut 1/2 inch pieces
1 1/2 lb. snap peas, halves
6 c. chicken breast meat, cooked & chopped
1 1/2 c. fresh cilantro leaves, chopped
1 1/2 c. olives, chopped
1 1/2 c. fresh basil, chopped
1 1/2 c. fresh oregano
1 1/2 c. blanched silvered almonds, toasted
2 c. Alfredo sauce
2 c. Cheese of your choice
Garlic powder
Red pepper flakes

Pizza Crust
2 (12 in.) pre bake Pizza crust

Direction:

1. Place crust on a cookie sheet, then spread the filling mixture over crust. Bake until it's crisp and warm, according to the directions on the package.

Living Better Suggestions:
You can also turn your Thanksgiving Turkey into a pizza, Just make sure you don't have dressing/ stuffing inside of it.