Honey Sriracha Chicken, Spinach, Alfredo Pizza

I'm all about making decisions that make my life easier, and this is one of those decisions. I prep Honey Sriracha Chicken on the weekend for freezing, and then the night before I'm going to make it for dinner, I pull it out of the freezer and put it in the fridge. After cooking this I save 7-9 pieces to make this super delicious pizza later on in the week. Did I mention that it's delicious? The creamy alfredo sauce, fresh spinach, the chicken, and lately I've added a few thin onion slices to it and I love it. You really should try this pizza. You're going to love it!

Pizza Dough Crust
Shredded Honey Sriracha Chicken
Mozzarella Cheese
Spinach
Alfredo Sauce
Onion slices (optional)
Olive Oil
Garlic Salt

Turn the oven on 475 degrees Fahrenheit. Cut the dough ball in half and spread out the dough on your pizza pan or peel or parchment paper. Lightly grease the ouster edge and sprinkle with garlic salt. Swirl a thin even layer of alfredo sauce to the edge of the oil. Sprinkle several ounces of mozzarella evenly on the pizza. Layer out the spinach and then sprinkle with chicken. Add onion slices if using, and then add another couple of ounces of mozzarella.

Bake the pizza until the cheese begins to bubble and brown slightly and the crust should be golden brown. Remove pizza and carefully slice it. Enjoy!

Use the other half of the dough to make another delicious pizza.

Greek Spinach Pie

Just go ahead and add this recipe to your try list. This Greek Spinach Pie was so delicious. It is so flavorful, and a great meal for any time. I found this recipe on Pinterest at Crispy Greek-style Pie. I also included some bacon, which added so much more flavor. I paired this with a Caesar salad and finished off the meal with some baklava. You're really going to want to try this.

200 g spinach (one bag plus a handful more)
175 g sundries tomatoes in olive oil
100 g feta cheese
2 eggs
1/4 cup bacon pieces
1/2 pack phyllo pastry

Put the spinach in a large pot with 2-3 Tbsps of water and cook until wilted.

Drain spinach. Allow to cool; squeeze excess water; and then  chop as desired. Add to bowl with feta, eggs, tomatoes, and bacon. Stir.

Place a piece of parchment in pie plate. Layer one piece of fillo into the pie plate. Brush with oil from tomatoes jar.

Add another piece of fillo slightly offset from the first, and then brush that layer with oil. Place one or two more layers, brushed with oil and offset until fillo completely surrounds the pie plate. Spoon filling into the pie plate.

Fold edges over (add one or two more pieces of fillo if you need to). Brush top with olive oil.

Bake at 350 degrees Fahrenheit for 30 minutes or until golden brown. Slice and serve and enjoy!!!

Sauteed Spinach

I have tried repeatedly to find a way to sauté fresh spinach in a way that tastes good. It's actually been a little harder than it seems like it should. I used fresh garlic, and that was ok, but it was missing something. So I tried garlic powder. I tried that several times in different ways, but it still wasn't quite what I was looking for. It finally hit me a couple of weeks ago to try garlic salt... and I finally got it right. This was quite tasty. I added just a little butter to it (which most of it rolled off), and it was really good! With the garlic salt, I got the garlic and the salt, so I didn't have to add any extra salt. If you like spinach, then you really should try this recipe!

Bag of spinach
1-2 Tbsps grapeseed oil
1-2 Tbsps butter or margarine
about 1 tsp garlic salt

Heat 1-2 Tbsps of grapeseed oil in a large soup pot.

Add the spinach and sauté until it begins to wilt. Use tongs to move around the spinach. Add a Tbsp or so of butter or margarine and about 1 tsp of garlic salt.

Mix until butter is melted and coats all of the spinach. Let the butter and grapeseed oil drip off before serving.

Spinach Pie

This is an absolutely amazing recipe. I mean really, how can it ever be wrong to combine cheese and bacon and spinach? It's reasonable if you're watching your calories (so long as you don't eat half of it in one sitting), and it reheats well for lunch leftovers. I got this recipe from my mom. It's one she's been making for more than 20 years. She clipped it out of a newspaper or magazine, and what I have it a copy of that, so unfortunately, I can't provide proper credit. I think it's probably a Philadelphia Cream Cheese recipe, but I'm not sure. I tweak mine just a little from the original, so I'll give you the straight recipe and then tell you what I did different.

1 9-inch pastry pie shell

1 pkg 8 oz cream cheese, cubed

1/2 cup milk (I use 2%)

1 pkg 10 oz frozen chopped spinach, cooked and drained

1 cup (4 oz) shredded natural Swiss cheese 

3 eggs, beaten

6 crisply cooked bacon slices, crumbled (I used 8-9 slices)

2 tsp chopped onions (I used about a 1/4-1/3 cup)

1/4 tsp salt

dash of pepper

Prick bottom and sides of pie crust. Bake at 400 degrees for 10 minutes. Cool. Reduce oven temperature to 350 degrees.

Combine cream cheese and milk in saucepan, and stir over low heat until smooth.

In large bowl, beat eggs. Gradually add cream cheese mixture to eggs, and mix well until blended. 

Add remaining ingredients, and mix well. 

Pour into pastry shell. Bake at 350 degrees for 40 minutes or until set. If your pie crust edge gets too well done too quickly, a trick you can use is to wrap the edge of the pie with aluminum foil for about 3/4 of the cook time. I left mine on for about 25-30 minutes before I removed it.

Divide the pie and enjoy!!!

The recipe calls for 8 servings, but frankly, that's just enough to tease you. I entered the recipe for the below calorie count for 6 servings.