Chicken Parmesan Turnovers

This could also be called, how else to not serve pasta for every meal. I’d be totally ok with nightly pasta but I really truly strive for variation. My little one would gladly eat pasta daily but I love to feel the surprise when it is choice-night/”anything goes” night and I offer 2 choices of easy things (pasta/quesadilla/eggs/etc). If he picks anything besides pasta I’m shocked! I guess I do appreciate being kept on my toes! This was a fun way and super easy way to eat some of the flavors I was thinking about, in another format.
Chicken Parmesan Turnover - The Three Bite Rule

I whipped up these chicken parm turnovers on a weekend in preparation for a mid-week dinner. What’s better than scooting something into the oven on a busy night and just waiting for the oven timer ding? Answer: not much! These are perfect to make ahead of time and par-bake, or make & freeze, or as a use for leftover ricotta or a seemingly small amount of chicken strips/popcorn chicken! I didn’t have a plan for the rest of the block of mozzarella so I shredded it and popped it into the freezer for a future pizza or calzone.

Chicken Parmesan Turnovers

Ingredients: (for 4 servings)

4 crispy chicken strips
1 roll of crescent rolls (mine had 8 crescent triangles)
1/2 cup ricotta (optional)
1/4 cup tomato sauce (of course I used my fav Pastene Kitchen Ready Tomatoes)
1/2 cup mozzarella/parmesan/provalone

Directions:

Preheat the oven and prepare frozen chicken strips according to the package. Mine are fully cooked ones I keep around so I just warmed them through. Then chop into bite-size pieces.
Chicken Parmesan Turnover - The Three Bite Rule
Unroll the crescent rolls into squares, so keep the 2 triangles connected (or make tiny tiny ones using 1 triangle to make as appetizers!). Use a fork to press the seam together and use your hands to flatten the whole square out a little, keeping it even in thickness.
Assemble on one triangle end with a smear of ricotta on the bottom, chicken, a teaspoon of tomato sauce, and a sprinkle of mozzarella or Parmesan.
Chicken Parmesan Turnover - The Three Bite Rule
Gently fold the opposite triangle over the filled side and press to close. A few of mine busted open but I closed the seams as best as possible.
Move to a baking sheet and use the fork to make a few holes in the top of each one.
Bake according to the crescent roll package instructions. (If serving later: My package of crescent rolls had baking instructions of 12-15 minutes so I did about 10 minutes, let them cool, and refrigerated. When serving, I baked for 10 minutes with a sprinkle of shredded cheese & sprinkle of Italian seasoning on top.)
Chicken Parmesan Turnover - The Three Bite RuleEnjoy!

Crescent rolls are cheap, delicious, and easy to work with but puff pastry sheets might be even easier without any seams, or pizza dough would work too. I often have ricotta so that was a no-brainer for me, but skip it if you don’t have a use for the rest.
Chicken Parmesan Turnover - The Three Bite Rule

You could lighten this up using other chicken or breaded eggplant, forming the dough into a muffin tin to only use 1 crescent roll, adding a veggie in there, but I wasn’t making these for health. The crescent rolls have such a great buttery flavor and were a fun change from our norm. I used a pretty small amount of chicken per serving.

Insert soapbox here: Jarred tomato sauce has lots of sugar and salt added. I stand by our fav Pastene Kitchen Ready Tomatoes (#notsponsored). I served some on the side for dipping and my toddler, no lie, spooned it up. The rest of the can of tomatoes went into tomato soup the next night.

These Chicken Parm Pockets may not be healthy, but they are definitely a crowd pleaser, definitely a use for what might not be enough chicken in another setting, and definitely an easy meal to prep in advance. Win, win, win!

Snickerdoodle Latte

Fancy coffees at home without any fancy tools! I found the secret to the perfect snickerdoodle latte! It took a few tries to get the sugary cinnamon flavor, but the trick is: brown sugar simple syrup and some frothy milk!
The Three Bite Rule - Snickerdoodle Latte
Don’t abandon thinking it is too much work. This couldn’t be easier. Simple syrup is sugar and water dissolved. Easy peasy and then pop leftover into the fridge to use the rest of the week. The milk gets warmed and shaken up in a jar for some froth….couldn’t be easier. Trust me, your Friday morning neeeeds this. I used coffee (partially decaf since I’m preggers) but go for espresso if you like!

Snickerdoodle Latte

Ingredients: (for 2)

~1/4 cup brown sugar
1 teaspoons molasses
1/4 teaspoon cinnamon
1/4 cup water
2 cups hot coffee (or 2 espresso shots)
1 cup of milk

Directions:

In a pot, bring brown sugar, molasses, and water to a boil. Stir and remove from the heat.
The Three Bite Rule - Snickerdoodle Latte
Optional: rim mugs with cinnamon sugar
The Three Bite Rule - Snickerdoodle Latte
Brew the coffee (or espresso) and pour into the mugs with a teaspoon of the simple syrup. Stir well.
The Three Bite Rule - Snickerdoodle Latte
Pour the milk into a glass car (without the lid) and microwave for 10 seconds. Stir or swirl it around, and heat again for another 10 seconds. Then cover it and shake vigorously.
The Three Bite Rule - Snickerdoodle Latte
Slowly pour the milk into the mugs keeping the foam in the jar. A spoon helps push it to the side allowing the milk to still flow out.
Spoon the foam onto the top. Sprinkle cinnamon onto the top.
The Three Bite Rule - Snickerdoodle LatteEnjoy!

I tried this first (without the simple syrup) and it just didn’t have enough flavor. It just didn’t read cinnamon & sweet enough. Having the leftover syrup around is perfect to make these again, or even to spoon into my to-go cup for some sweet cinnamon cookie flavor.

Serve these at brunch, as an afternoon treat, or pour into a travel mug to start Friday just a bit sweeter.

Marsala Mushroom Toasts

I’m back! I had a few dishes I wanted to make and blog last week but I didn’t quite get to them. Now they’re all ready so buckle up! Today’s toasts were such a fantastic and balanced lunch and would also be great on little toasts for an appetizer.
The Three Bite Rule - Marsala Mushroom Toasts

Marsala Mushroom Toasts

Ingredients: (for 2)

1 tablespoon butter
1/2 cup baby bella mushrooms, sliced
2 teaspoons marsala wine
1/2 teaspoon worcestershire sauce
2 slices of thickly sliced bread
1 cup greens, chopped (I used a spinach & kale “juicing blend”)
1/2 teaspoon minced garlic
3 teaspoons ricotta (or cream cheese)
salt & pepper

Directions:

Heat a pan to medium heat and melt the butter. Add in the mushrooms and sprinkle on salt and pepper. Stir to caramelize on each side for about 3 minutes. Add in the marsala and worcestershire sauce. Stir until evaporated, about 2 minutes.
The Three Bite Rule - Marsala Mushroom Toasts
Toast the bread, ensuring it gets brown but soft enough to bite through. Bake in the oven if making a whole batch.
While the bread toasts, remove the mushrooms from the pan and use the same one for the greens. Saute the greens in a drizzle of oil for about 2-3 minutes with the garlic and some salt until just wilted then remove from the heat.
Spread the ricotta onto the toast, then add greens, then add mushrooms.
The Three Bite Rule - Marsala Mushroom Toasts
Finish with kosher salt, sea salt, or a drizzle of oil. I had truffle sea salt.
Enjoy!

The marsala flavor here was so great with garlicky greens, and creamy ricotta. I liiiiive for ricotta but if it isn’t your jam, go for cream cheese, or goat cheese, or whatever you like. Any kind of mushrooms would be great here. Marsala could get swapped with cooking sherry or a touch of balsamic vinegar- go for big flavor, the mushrooms will soak it up with the butter. Yum! I had this for lunch but would also go for a little more subtle flavors to be a fun savory breakfast too.

This was a great little lunch using a bunch of ingredients I already had around. The greens are a mix I use for smoothies. Once they’re on the verge of hanging out in the fridge too long I pop them into the freezer. Then I break them off in chunks. I found really awesome rosemary olive oil bread in the discount area so I knew it had to be toasts. Earlier I took the little one to the zoo and had a banana and cheese stick at our zoo picnic so when I got home I was ready for something more.

Breakfast Pizza with Sausage Gravy and Eggs

Breakfast and pizza- the best of both worlds! The sausage gravy serves as the sauce on English muffins and then it gets topped with white cheddar, tomato slices, and scrambled eggs. So good.

The Three Bite Rule - Breakfast Pizza

Breakfast Pizza with Sausage Gravy and Scrambled Eggs (for 2)

Ingredients:

2 breakfast sausage links
1 tablespoon butter
1 tablespoon flour
1/4 cup + 3 tablespoons milk
2 tablespoons brewed coffee
2 English muffins
1/4 cup white cheddar
2 eggs
salt & pepper

Directions:

Remove the sausage from the casing and pan fry the sausage until cooked through, about 5 minutes, breaking the sausage into very small pieces. Remove the sausage and leave the drippings in the pan. Add in the butter to melt over low heat. Sprinkle in the flour and cook for 1-2 minutes. Add in the 1/4 cup milk and coffee. Whisk until smooth. Sprinkle in salt and pepper then return the sausage into the pan.
The Three Bite Rule - Breakfast Pizza
Toast the English muffins and spoon the gravy over the English muffins. Top with cheese and return to the toaster oven or oven to melt the cheese.
The Three Bite Rule - Breakfast Pizza
While the cheese is melting, scramble and cook the eggs just until cooked and remove from the heat. Season with salt & pepper.
Slice the tomato and add on top of the cheese, then spoon the eggs onto the top.
The Three Bite Rule - Breakfast Pizza
Enjoy!

I loved the sausage gravy on these breakfast pizzas. It amps them up big time and takes so little to do so! The bigger chunks of sausage were trickier to layer on but the gravy only uses 2 sausage links, for 2 people! For a vegetarian version, mushroom gravy would be delicious! Use good quality white cheddar here, it is so worth it. I found the tomato freshness and acidity necessary.

In the Oven

There’s a bun in the oven over here! I’m due in early August with a baby girl!
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I’ve been feeling well, just exhausted in the beginning, but better now. I only had a few weird feelings about foods. There was a stretch that raw veggies/salad seemed like a bad idea. I haven’t been able to eat my very favorite pizza for takeout – the Chicken Ranchero, so fingers crossed my taste for that comes back! So far my only cravings have been mozzarella sticks and all the peach yogurt. I was non-stop hungry for awhile and now I’m just my normal amount of often hungry.

I am thankful to be past halfway…countdown’s on!