101 Soup, Salad & Sandwich Recipes (15 page)

12-oz. tube refrigerated pizza dough

3 c. cooked chicken, diced

1 c. barbecue sauce

1 c. shredded mozzarella cheese

1 egg, beaten

1 t. water

On a floured surface, roll dough to 1/2-inch thickness; cut into 2 rectangles and place on ungreased baking sheets. In a bowl, combine chicken and barbecue sauce. For each calzone, spoon half the chicken mixture onto one half of the dough. Top with half the cheese. Fold over dough and seal the edges. Mix together egg and water. Use a pastry brush to brush egg mixture over each calzone; use a knife to cut 3 slits in the tops. Bake at 400 degrees for 25 minutes, or until golden. Makes 4 servings.

4 boneless, skinless chicken breasts

4 to 6 zucchini, sliced lengthwise into 1/4-inch thick slices

olive oil

salt and pepper to taste

1/2 c. ranch salad dressing, divided

8 10-inch whole-grain flour tortillas

8 leaves lettuce

Garnish: shredded Cheddar cheese

Brush chicken and zucchini with olive oil; sprinkle with salt and pepper. Grill chicken over medium-high heat for 5 minutes. Turn chicken over; add zucchini to grill. Grill 5 minutes longer, or until chicken juices run clear and zucchini is tender. Slice chicken into strips; set aside. For each wrap, spread one tablespoon salad dressing on a tortilla. Top with a lettuce leaf, 1/2 cup chicken and 3 to 4 slices of zucchini. Sprinkle with cheese; roll up. Makes 8 servings.

3/4 lb. cooked shrimp, chopped

1/4 c. green pepper, chopped

1/4 c. celery, chopped

1/4 c. cucumber, chopped

1/4 c. tomato, diced

1/4 c. green onion, chopped

1/4 c. mayonnaise

Optional: hot pepper sauce to taste

6 split-top rolls, split and lightly toasted

2 T. butter, softened

1 c. lettuce, shredded

In a bowl, combine shrimp, vegetables and mayonnaise; toss well. Set aside. Spread rolls evenly with butter; divide lettuce among rolls. Top with shrimp mixture. Serves 6.

3 to 4-lb. deli roast chicken, shredded

3 T. salsa

salt and pepper to taste

1 onion, cut into strips

1 green pepper, cut into strips

3 T. olive oil

15-oz. can refried beans

8 10-inch flour tortillas

6-oz. pkg. shredded Mexican-blend cheese

Garnish: shredded lettuce, diced tomatoes, diced red onion, sour cream, guacamole, additional salsa

In a bowl, stir together chicken, salsa, salt and pepper; set aside. In a skillet over medium heat, cook onion and pepper in oil until crisp-tender; remove to a bowl. Evenly spread refried beans onto 4 tortillas. For each quesadilla, place one tortilla, bean-side up, in a skillet coated with non-stick vegetable spray. Top with a quarter of chicken, onion mixture and cheese. Place a plain tortilla on top. Cook over medium heat until layers start to warm, about 2 minutes. Flip over and cook until tortilla is crisp and filling is hot. Cut each quesadilla into wedges and garnish as desired. Serves 4.

6 boneless chicken breasts

1 onion, chopped

6 stalks celery, chopped

2 to 3 T. olive oil

1/2 c. all-purpose flour

Optional: 1 t. seasoning salt

17-1/2 oz. bottle buffalo wing sauce

6 soft buns, split

Garnish: ranch or blue cheese salad dressing, crumbled blue cheese, additional wing sauce

Flatten chicken breasts to 1/4-inch thin between pieces of wax paper; set aside. In a skillet over medium-low heat, sauté onion and celery in oil until tender. In a shallow bowl, combine flour and seasoning salt, if using. Dredge chicken pieces in flour mixture. Add chicken on top of onion mixture in pan. Cook for 5 minutes; flip chicken and cook an additional 5 minutes. Add buffalo wing sauce to pan. Cover; increase heat to medium, and cook 5 to 7 minutes, until chicken juices run clear. Serve on buns; garnish as desired. Makes 6 sandwiches.

2 T. butter