Chicken Parmesan Slider Bake

 This is another recipe from Taste of Home Feb/Mar 2024 issue.  I did my own spin on it.  I’ll note where I made changes.

24oz. frozen breaded chicken tenders—> Instead of tenders, I put 4 chicken breasts in my Instapot with a cup of chicken broth, 1/2 cup of marinara sauce, 1/2 tsp. ea. onion powder and garlic powder, and 1 tsp. Italian seasoning.  Set the instapot to poultry and let it go.  When it was finished the chicken was easily shredded

2 pkg. Hawaiian rolls 

14 slices provolone cheese—>I added in shredded mozzarella as well

1 jar marinara sauce

Topping 

1/2 C. butter, melted 

1 tsp. garlic powder 

1 tsp. red pepper flakes 

1/2 C. Parmesan cheese

2 tbsp. minced fresh basil

I also added a tbsp. of parsley flakes 

Preheat oven to 375 degrees. If you are using the chicken tenders, prepare them according to package directions. Meanwhile without separating the rolls, cut them horizontally in half. Arrange bottom half in a greased 13x9 pan.  Place 8 cheese slices over roll bottoms, overlapping as needed.  Bake until cheese is melted, 3-5 minutes.

Layer rolls with half the sauce, chicken, remaining sauce, and remaining cheese.  Replace the top half of rolls.

For topping, microwave butter, garlic powder, and red pepper flakes, covered on high, stirring occasionally until butter is melted.  Pour over rolls, sprinkle with Parmesan cheese.  Bake uncovered until golden brown and heated through, 20-25 minutes.  Sprinkle with basil and parsley flakes before serving.

Shortcut Minstrone

 I found this recipe in the February/March 2024 issue of Taste of Home. I’ve never made minestrone with bacon before and I think this will become a fan favorite in my house.

4 bacon strips, diced

1 large onion, chopped

3 medium carrots, chopped

3 garlic cloves, minced

1 jar spaghetti sauce

1 32oz. carton beef broth

1 can kidney beans 

1 can chickpeas 

2/3 C. uncooked small shell pasta

2 tsp. brown sugar

1/2 tsp. dried basil

1/2 tsp. dried oregano 

1 C. cut green beans

Grated Parmesan cheese

In a Dutch oven, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels.  Drain and reserve 2 tbsp bacon drippings. Cook onion and carrots in the drippings until tender, 3-4 minutes.  Add garlic, cook 2 minutes longer.

Stir in spaghetti sauce, broth and both beans. Bring to a boil.  Add pasta, brown sugar, basil and oregano. Cook, uncovered until pasta is tender, 8-10 minutes, stirring occasionally.  Add green beans, cook until heated through, about 5 minutes longer.  Garnish with reserved bacon and Parmesan cheese.

1cup serving- 188 calories, 3g. fat, 2mg. cholesterol, 560mg. sodium, 31g. carbohydrates, 10g. protein