Turkey Broccoli Alfredo Mini Pizzas

Ingredients

Alfredo Sauce

1 c 1% milk (skim may be used, but creates a thinner sauce)

1 1/2 tbsp butter

1 1/2 tbsp flour

2 tbsp Parmesan

1/2 tsp minced garlic

1 dash pepper

Pizza

Approx. 2 tbsp broccoli florets (use best guess)

2 pkg. Litefluff refrigerated biscuits (10 in each)

1 turkey cutlet

1.5 strip turkey bacon

5 handfuls grated mozzarella

5 dashes grated Parmesan

Directions

1. Steam broccoli until just barely cooked. Remove from heat and set aside to cool.

2. Slice turkey pieces into bite sized chunks and cook all the way through. Set aside to cool.

3. Cook turkey bacon and set aside to cool.

4. Prepare the sauce: melt butter in sauce pan on stove top with medium heat. Gradually whisk in flour. Gradually add milk, whisking until incorporated and no lumps are present. Continue whisk until hot (about 3-5 minutes). Add Parmesan slowly, whisking until incorporated. Add garlic and pepper. Cook for about 2 minutes and then remove from heat.

5. Slice broccoli and turkey bacon into small pieces. Turkey cutlet pieces will probably need to be cut smaller too.

6. Press biscuits into thin rounds. Use four to form each mini pizza (will make 5 pizzas total). You will need to use flour in order to get biscuits to not stick to your hands and stay together. Place on greased cookie sheet. 

7. Top each pizza with Alfredo sauce (there will be some left over), a handful of grated mozzarella, turkey, broccoli, and turkey bacon. Sprinkle a bit of Parmesan over the top if so desired.

8. Bake at 375 F for about 10-15 minutes until bottoms are golden brown and cheese is bubbly. I cooked for about 17.5 minutes and this seems about right. Pizzas were golden brown on the bottom, just a minute or so from being burnt.

Comments

LAST MADE: Tonight for dinner.

RESULT: Pretty good. There was a little bit too strong a taste in part of it in my opinion (both my parents thought it was delicious, but considering they're my parents and therefore biased, plus they didn't have to do the cooking, so they might be lying). Not sure if it was the garlic in the sauce, or something about the dough... but it was unnoticeable when taking a bite with the turkey or turkey bacon. Also, these were much more filling than I thought! One was more than enough.
INJURIES: None, yay! Other than being unpleasantly hot and then baking on top of that.

FOR NEXT TIME: Maybe less sauce and/or more mozzarella. Some black olives might be nice as well. Perhaps some crumbled turkey sausage instead of turkey bacon might be good as well.

Parmesan Chicken Bake

Ingredients

Boneless, skinless chicken breasts (5-6)
5 oz pkg plain, fat-free Greek yogurt
A good handful or so of fresh, grated Parmesan cheese, plus more for the top.
2 tsp or so sweet paprika*
1/2 tsp or so salt*
1/2 tsp or so sugar*
1/4 tsp or so cinnamon*
1/4 tsp or so black pepper*
1/4 tsp or so garlic powder*
1/4 tsp or so onion salt*

*Note: I completely and totally guessed on the measurements of the herbs, doing it more by "oh, that looks like about the right amount." Honestly, it's a matter of what tastes you like best with your chicken, but these are the ones I like the best.

Directions

1. Preheat oven to 375 degrees and spray inside of a 9x13 glass pan. Lay the chicken inside the pan. (I actually cut each chicken breast into four semi-equal sized pieces since I was serving it at a potluck. This allows for better portion decisions in my opinion.)

2. Mix together the remaining ingredients in a small bowl. I would recommend combining all the herbs, then adding in the yogurt. The herbs should be visible within the yogurt, and if you use around the same amount of paprika I did, the yogurt should take on a very slight pink color. Next stir in the Parmesan cheese, enough so there is a paste-like consistency (perhaps like crabcake batter?).

3. Spread the mix evenly over each piece of chicken, being sure to cover exposed raw meat so it doesn't dry out. There should be enough (if you did everything right!) to cover each piece with a decent, not too thick layer. Finally, sprinkle a bit more fresh Parmesan over all the chicken.

3. Bake uncovered for 45 minutes.

Comments

1. I actually prepared the dish the night before, covered it in foil, and stuck in the oven the next morning so it'd be hot for the potluck. Note: make sure to allow the pan enough time to warm up from the fridge; do not stick a cold glass pan in a hot oven!!!

LAST MADE: This morning.
RESULT: So good! The yogurt gives it a great tangy flavor (but definitely needed the little bit of sugar to cut the severity of it) and overall it's a healthy dish. Definitely be making it again (especially since I still have yogurt and half the Parmesan left over)!
INJURIES: Cut finger from the edge of the shelf in outside fridge. It wasn't too bad, but unexpected!
FOR NEXT TIME: An interesting variation would be do a peach yogurt (though probably skip on some of the herbs), or a vanilla yogurt with peach pieces. Probably not want the cheese in there either.