Tag: Main Dish

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Chicken Bacon Ranch Pita

Lynnae

The hubby had requested Pepper Steak Sandwiches for dinner, and I scheduled them for tonight, but, he decided to skip dinner because of the diet, so I will make them another time.  Instead, I made Chicken Bacon Ranch Pitas, similar idea to the Pepper Steak Sandwiches.  Here is the list of ingredients.  The amounts are just guidelines to get you started. 

2 chicken breasts
4 strips of bacon
1/2 c. cheddar cheese
4 pita pockets (the fresher and thicker the better)
Ranch dressing
chopped lettuce
cubed tomatoes
cubed half of an avocado

First, I cooked the bacon.  I cook mine in the oven at 425 degrees in an aluminum foil lined baking sheet for about 15-20 minutes.  Way less mess and fuss.  If you haven’t tried it, it’s worth your time.  While the bacon was cooking, I cubed and then browned the chicken in a frying pan.  When both were done, I crumbled up the bacon in the frying pan and added the cheddar cheese to melt.  I also put my pitas in the now warm and turned off oven to warm for a few minutes.

Then, I use pita like a soft taco shell and load up with my favorite toppings–the meat, lettuce, tomato, avocado, and ranch dressing.  Enjoy!

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Broccoli Cheese Soup

Lynnae

Normally, Tuesdays are reserved for taco night.  But, today is a particularly windy blustery day here in Michigan thanks to Hurricane Sandy, and nothing sounds better than a hot bowl of broccoli cheese soup and Parmesan rolls.  So, that’s what we’re having for dinner tonight.  Here are the recipes:



Broccoli Cheese Soup
1/4 c. butter
1/4 c. flour
3 c. water
2-3 c. chopped broccoli (I also like to add cauliflower)
2 tbsp chicken flavor instant bouillon
1 tbsp Worcestershire sauce
4 c. shredded mild cheddar cheese  (the sharper the cheddar, the less you will need)
2 c. half and half  (I also put 1/4 c. cream to 1 1/2 c. milk to reduce the fat)

Melt butter in large sauce pan.  Stir in flour.  Gradually stir in water and then broccoli, bouillon, and Worcestershire.  Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.  Add cheese and cream and cook until cheese melts and soup is hot.  Do not boil.