Cheesy Chicken Flatbread with Mushrooms and Bacon

This quick and simple meal or snack is ready in less than half an hour. Cheesy chicken flatbread with bacon and mushrooms uses frozen Naan to make a quick meal.

This is one of those things you can throw together really quickly if you have leftover chicken to use up.  Frozen Naan bread and a few staple ingredients paired with just a few minutes in the oven make a great, versatile, meal or snack.

 

All you need is:

Frozen Naan bread

leftover chopped chicken

cheddar and Gouda cheeses

sliced mushrooms

cooked crumbled bacon

 

The Simple Assembly:

You can use whatever amounts of these you like.  If you love mushrooms, layer them on thick.  If you don’t like bacon (what?!) just leave it out.  Don’t have leftover chicken?  These would be great with the just the cheeses, mushrooms and bacon. 

Just put the Naan on a baking sheet and set the oven to whatever temperature the package directs you to. 

Throw the Naan in and bake according to package directions.  Then layer the ingredients on top, finishing with the cheeses.  Put it back in the oven until the cheese melts. 

It’s ready to eat that quickly.  Seriously, less than 20 minutes.

 

Sweet Beet Sparkler

So I made this new juice yesterday and asked my kids if they wanted to try it.  My youngest daughter (8) said, “Oh!  You made us a Valentine juice!”  It took me a minute to figure out why she thought that.  I haven’t been getting enough sleep so my mind is slow.

“Right!”  I said after a beat.  “I’m that fun mom that makes Valentine drinks!”  I’ll just let her think that. 😉  Truth is, it was just coincidence that this drink idea popped in my head on the way to the grocery store.  It happens to be red and it’s the day before Valentine’s Day.

beet juice

I’m not going to the effort to make a recipe card for this one.  It’s so easy.  It does require a juicer though.  Although I do have one friend with no juicer who drinks green juices every morning.  She just puts all her ingredients in a blender with water then strains them and squeezes the pulp through a mesh bag.   However you want to do it.

You should also know that I purchase my produce mostly in organic form.  So I scrub it well but don’t peel it.  (Except for the orange, I peel that) If you use non-organic veggies and fruits for this you will want to peel those beets and carrots. 

for the juicer

Here’s what you need:

1 medium beet, quartered (unless your juicer can take them whole)

1 large carrot cut in half

2 oranges, peeled

2 sweet apples, quartered

1 bottle unflavored sparkling water

 

That’s it!  Just juice it all.  Then fill a glass with ice.  Pour juice in one half to two thirds of the way up the glass (depending on how strong you want it) and top it the rest of the way with sparkling water.  Stir and enjoy.  And if your kids think it’s a special Valentine juice, you can add in a cute Valentine swizzle stick. 

Kale and Sausage Soup

This is one of those soups that I will make just for myself – not because no one else likes it – but because I don’t want to share.   I’ll get a whole pot going, then not tell anyone.  I’ll have it for lunch every day until I run out of it.  It’s hearty enough for my winter appetite and chock full of kale (and some other veggies) for a nutritional boost.

An added benefit is that it is fairly low maintenance.  In less than 30 minutes this can be on your table.  And there’s time in there to toast up some crunchy bread to go with it.

Kale and Sausage Soup
Serves 4
A hearty winter soup chock full of nutrition. Kale and sausage make this soup filling as well as warm.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 2 Tablespoon extra virgin olive oil
  2. 1 pound sweet Italian sausage, casings removed
  3. 1/2 pound hot Italian sausage, casings removed
  4. 1 heaping Tablespoon minced garlic
  5. 2 bay leaves
  6. 2 teaspoons dried rosemary
  7. 1 carrot, scrubbed and diced
  8. 1 large onion, diced
  9. 1 russet or gold baking potato, peeled and diced
  10. 2 Tablespoons tomato paste
  11. 1 bunch kale, washed, stemmed and rough chopped
  12. 1/2 teaspoon cinnamon
  13. 1/2 teaspoon ground nutmeg
  14. 6 cups chicken broth - low sodium or homemade
  15. salt and pepper to taste
  16. shredded Parmesan for garnish
Instructions
  1. Heat olive oil in large soup pot. When the oil is hot, crumble in the sausage and continue to break it apart with a wooden spoon while it cooks.
  2. When sausage is brown, add garlic, bay leaves, rosemary, carrot, onion, and potatoes. Season with salt and pepper and cook until onions are soft (about 5 minutes). Stir in the tomato paste and cook another minute. Add kale, cinnamon, and nutmeg. Add about half a cup of the broth and deglaze the pan. Then add in the rest of the stock.
  3. Bring it to a simmer and it bubble lightly for about 10 minutes.
  4. ladle into bowls and top with grated Parmesan cheese. Goes well with crusty bread.
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