Greek Chicken Turnovers

These little turnovers had a few flavors we love, in an easy format, plus the kiddos helped and liked them. We used puff pastry, hummus, roasted chicken, salad dressing, and tomatoes.

The Three Bite Rule - Greek Chicken Turnovers

Anything in crescent dough is good in my book but the hummus in here was great! They would be perfect as an app or we had them with some orzo and some salad.

Greek Chicken Turnovers
Ingredients:
(for 8 turnovers, serves ~4 as a meal or 8 for apps)
1 tube crescent rolls (or crescent dough as a roll would make double sized ones)
1 cup roasted chicken (~1 chicken breast from a rotisserie chicken)
1-2 tablespoons creamy caesar dressing
1/2 teaspoon dried oregano or fresh chopped oregano
1/4 cup hummus
1-2 small tomatoes

Directions:
Preheat the oven to 350-degrees (or as the package directs).

The Three Bite Rule - Greek Chicken Turnovers

Chop and mix the chicken, the dressing, and oregano.
Unroll the crescents and lay each triangle flat, then spread hummus onto each triangle. Add chicken onto the wide part of the triangle and top with tomato slices and salt & pepper.
Carefully roll the wide end of the triangle and roll over onto itself towards the point.
Place onto a baking sheet.

The Three Bite Rule - Greek Chicken Turnovers

Bake for ~10 minutes (according to your crescent rolls) until golden brown.

The Three Bite Rule - Greek Chicken Turnovers

Enjoy!

We had these with orzo and some tomato/cucumber/feta salad in Italian dressing. They were so fun! The hummus is really subtle but adds some substance and keeps them from being too liquid-y and dripping.

The Three Bite Rule - Greek Chicken Turnovers

Each kid ate one. They’re not always excited about foods all together but these are flavors we like and they were a hit. They’re very, very into feta in salad.

They reheat well too – especially if you undercook a bit (maybe 8 min versus 10) and reheat in the oven or toaster oven. They don’t need to be served hot – room temp is good too!

Need an alternate along the same lines?
Cheeseburger turnovers
Broccoli & Cheese Pinwheels
Chicken, Bacon, Ranch turnovers

Thanksgiving Nachos

Plan now – these Thanksgiving inspired nachos are perfect for leftovers, or if you’re not the host and want to whip up something with Thanksgiving vibes leading up to the holiday!

The Three Bite Rule - Thanksgiving Nachos

Thanksgiving Nachos
Ingredients: (serves ~4 as a meal, or ~6 as an app)
1 package waffle fries
2/3 cup jellied cranberry sauce
2 tablespoons sour cream
2 tablespoons mayo
1 cup shredded white cheddar cheese
~1 cup turkey (I used roasted chicken as it was before Thanksgiving)
~1 cup turkey gravy
6 sage leaves, chopped

Directions:
Preheat the oven to 400-degrees (or as waffle fry package directs).
Bake the fries (or air fry, but like nachos, there will be toppings and continue to cook).
Blend together cranberry sauce, sour cream, and mayo. This can be prepped in advance and refrigerated.

The Three Bite Rule - Thanksgiving Nachos

Chop or tear the turkey into bite-size pieces and warm.
Mix or warm the gravy.
When the fries are cooked, top half with the cheese, half the chicken, and a drizzle of gravy. Then place the remaining fries on top with remaining cheese, and another gravy drizzle. Return to the oven for ~3-5 minutes to melt the cheese.

The Three Bite Rule - Thanksgiving Nachos

Remove from the oven and top with sage and a drizzle of cranberry sauce.
Enjoy and serve remaining cranberry sauce and gravy on the side.

We had it for dinner with some green beans on the side. It was so fun! The 1st grader ate it all – and took care of the remaining cranberry sauce. The pre-schooler ate the cranberry aoli-sauce by the spoonful and only took a few bites of the rest.

The Three Bite Rule - Thanksgiving Nachos

I loved the bites with everything together! They are kind of a fork-nacho but these would be fun with sweet potato fries too! They could be party friendly as mini “stacks” and maybe a toothpick to hold together to serve a portion. The subtle cranberry was really good and would be great on a sandwich or wrap for leftovers or on a turkey burger!

Add this to your leftovers – or make this if you’re not having a turkey dinner!

Pulled Pesto Chicken & Caprese Sandwiches

These started with lots of our favorite flavors and ingredients – basil pesto! mozzarella! tomatoes! We are into a new groove with more in-person routines and special sandwiches make fast dinners – especially in September with some summer temps and some feelings of fall. Most of this can prep in advance and to make as sliders or full-sized sandwiches.

The Three Bite Rule - Pulled Pesto Chicken Sandwiches

I loved these! Admittedly – the kids weren’t wow-ed. They ate all the elements but didn’t care about them being together. Not every meal will be everyone’s favorite so I feel like they were still a winner if the kiddos were reminded that their beloved pesto doesn’t only show up on pasta.

Pulled Pesto Chicken & Caprese Sandwiches
Ingredients: (for 4 sandwiches or 8 sliders)

2 chicken thighs or breasts or rotisserie chicken
2 tablespoons basil pesto
4 rolls or 8 slider rolls
1/2 tomato
1/2 ball of fresh mozzarella
3 tablespoons creamy caesar dressing or garlic aoli or balsamic reduction drizzle (optional)

Directions:
Cook the chicken and when fully cooked through, pull it apart with 2 forks and mix in the pesto.
Toast the rolls (optional).
Slice the tomato and mozzarella.

The Three Bite Rule - Pulled Pesto Chicken Sandwiches

Spread the rolls with dressing or spread if using it.
Assemble the sandwiches with tomato, chicken, and mozzarella.
Enjoy!

The Three Bite Rule - Pulled Pesto Chicken Sandwiches

I had some sourdough rolls and some slider rolls and we had it with caesar salad which the first grader loves to “make”.

These flavors work so well together and I appreciate that a smaller amount of chicken goes further for sandwiches like this, versus serving whole cuts of chicken per person.

I’d eat these as little appetizer crostini or as wraps or grilled into a panini too! I threw some of the leftover pesto pulled chicken on top of some pasta to pack for lunch or it would be fine to freeze too!

Crispy Chicken Sandwich with Peach Topping

Sandwiches are the easiest dinner and was a hit for all of us! The kids were into it and I never expect everyone to like everything all the time. These were a good example of putting elements together the kids already know into a new combo. I thought they might dismantle and eat separately but they ate it as is- just less arugula!

The Three Bite Rule - Crispy Chicken Sandwich with Peach

Crispy Chicken Sandwich with Peach Topping
Ingredients: (for 4)

1 peach or nectarine
1 slice onion
1/2 tomato
1 green onion
1/2 teaspoon apple cider vinegar
1/2 teaspoon olive oil
~6 breaded chicken fingers
4 sub rolls
1 cup arugula
4 tablespoons honey mustard dressing

Directions:
Chop the peach, onion, tomato, green onion, vinegar, and oil. Stir well and refrigerate until serving.

The Three Bite Rule - Crispy Chicken Sandwich with Peach

Bake or air fry the chicken pieces until cooked through.
Assemble the sandwiches by lightly toasting the rolls, spreading honey mustard on, then adding the arugula, chicken and lastly the peach topping.
Enjoy!

The Three Bite Rule - Crispy Chicken Sandwich with Peach

I loved this! It was so fun and a great use for rolls we had from a sausage & peppers night and there’s always chicken kicking around here.

Add some avocado to the topping (mine weren’t ripe!) cheese would be good too!

The peach topping is so good- it is sweet and tart. Put it on a burger with smoked gouda! Put it on some fish tacos! Add it to a grain salad with avocado and pistachios! Use it to upgrade your turkey sandwich!

Chicken Piccata Pizza

We love anything on a pizza so some leftover chicken breasts had me thinking of chicken piccata and what better way than on a pizza! It was a low-pressure way to cook it and to see who will like it and the chicken and lemon sauce and parsley flavors seemed summery to be on a pizza!

The Three Bite Rule - Chicken Piccata Pizza

It would also be wonderful as a sandwich – or into a panini. Go for it!

Chicken Piccata Pizza
Ingredients: (serves 4 for 1 large pizza or 3 small pizzas)

1 ball of pizza dough (or on 3 pieces of naan)
1 chicken breast, cut into 2-3 pieces
4 tablespoons flour + 1 tablespoon flour
1 teaspoon garlic powder
1/2 teaspoon salt & pepper
2 tablespoons butter + 2 tablespoons butter + 3 tablespoons olive oil
1/2 cup chicken broth
1/4 cup lemon juice
3/4 cup mozzarella cheese, shredded
1/4 cup fresh parsley, chopped

Directions:
Allow pizza dough to come to room temp – over a few hours.
Preheat a large skillet with 2 tablespoons of the butter & olive oil for pan frying over medium heat.
Pound the chicken out flat and stir together the flour, garlic powder, and salt & pepper.
Dredge the chicken pieces one at a time into the flour shaking off the excess then pan frying for ~3-4 minutes per side, flipping once. Check the internal temp with a meat thermometer – it should reach 165 degrees.

The Three Bite Rule - Chicken Piccata Pizza

Remove the chicken (without draining the pan) and set the chicken aside.
To the hot pan, add in the broth and lemon juice. Cook at a low boil for 5 minutes to reduce.
Add in the remaining 2 tablespoons of butter + 1 tablespoon flour whisking continually over low heat for ~3 minutes then remove from the heat and let cool for 5+ minutes.
Chop the chicken.
Roll out the dough.
Assemble the pizza by spreading sauce onto the pizza dough (I used ~1/2 of the sauce). Then add the shredded cheese and then the chicken.
Bake (our pizza oven outside cooks pizza in ~90-seconds per pie, in the oven it might take ~20 minutes if the dough is par-baked, or 30 minutes from raw dough on a hot pizza stone).
Top with parsley & enjoy!

The Three Bite Rule - Chicken Piccata Pizza

We liked it! It was very, very lemony but bright and as pizza, it felt summery not being a heavy meal. The sauce was strong and while it wouldn’t be authentic (but I won’t tell anyone) if it was too much for you, you could also stir in a touch of cream or cream cheese or alfredo sauce (do that off the direct heat so the sauce doesn’t break).

The chicken was super juicy. That’s what a meat thermometer will do – no guessing to know if it is done! I know the 90-seconds in the pizza oven isn’t going to keep cooking, though 30 minutes in a high temp oven will!

We have enough sauce for another time. Or it would be good has a hot melty sub.