A couple of weeks ago a friend of mine and I decided to exchange dinners.
Here's how it works so far.
I double a dinner one week and she comes and picks hers up...
The next week it's her turn.
We take turns getting a night off from cooking every other week.
So far it's been really fun.
We are able to exchange recipe's with one another, it's actually really motivating for meal planning.
They LOVED this recipe and maybe your family will as well. She said even her kids ate it. It's one of our favorites.
Don't forget to dust a little cornmeal on top of the olive oil (on cookie sheet) before baking, it adds that extra touch...
This is what I made this week:)
Roasted Chicken-Artichoke Calzones
Becky Luigart-Stayner; Cindy Barr
Ingredients
• 1 (14-ounce) can artichoke hearts, drained and finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 cups thinly sliced fresh spinach leaves
• 1 1/4 cups (5 ounces) shredded sharp provolone cheese
• 1 cup shredded cooked chicken breast (about 5 ounces)
• 1 teaspoon olive oil
• 2 teaspoons cornmeal
• 1 (13.8-ounce) can refrigerated pizza crust dough
Preparation
Preheat oven to 425°.
Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.
Maureen Callahan, Cooking Light, JULY 2004
So far it's been really fun.
We are able to exchange recipe's with one another, it's actually really motivating for meal planning.
They LOVED this recipe and maybe your family will as well. She said even her kids ate it. It's one of our favorites.
Don't forget to dust a little cornmeal on top of the olive oil (on cookie sheet) before baking, it adds that extra touch...
This is what I made this week:)
Roasted Chicken-Artichoke Calzones
Becky Luigart-Stayner; Cindy Barr
Ingredients
• 1 (14-ounce) can artichoke hearts, drained and finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 cups thinly sliced fresh spinach leaves
• 1 1/4 cups (5 ounces) shredded sharp provolone cheese
• 1 cup shredded cooked chicken breast (about 5 ounces)
• 1 teaspoon olive oil
• 2 teaspoons cornmeal
• 1 (13.8-ounce) can refrigerated pizza crust dough
Preparation
Preheat oven to 425°.
Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.
Maureen Callahan, Cooking Light, JULY 2004
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