Creamy Craisin and Brie Flatbread

www.hungarthirstplay.com

Isn’t that bread just so pretty!?! Let’s say my “sous chef” helped me make this for a party last weekend and I’m so happy it turned out gooey, warm and full of flavor. I’ll be making it again this weekend to share with my girlfriends. 

Ingredients

• 1 package of Stonefire (2 per package) Na’an style flatbreads 
• 2 tablespoons mascarpone
• 6 ounces brie cheese, rind removed
• 1/2 cup Craisins (or fresh cranberries)
• 2 springs fresh rosemary, chopped fine

Directions

1. Preheat oven to 425°F.  Use a sheet pan large enough to fit both flatbreads.
2. On each flatbread: spread 1 tablespoon and 3 ounces of brie – you will need to break the brie into smaller pieces.  Sprinkle with 1/4 cup cranberries and half the fresh chopped rosemary.
3. Bake for 9 to 11 minutes until the cheese is browned, gooey and the bottom of the flatbread is crisp.

Notes

These flatbreads can be made in advance, wrapped and frozen.  Thaw before cooking.  Reheat in oven for 5 to 7 minutes.

Find the original online: http://hungerthirstplay.com/creamy-cranberry-brie-flatbread/

Lemon and Garlic Roasted Chicken Thighs

Lemon and Garlic Roasted Chicken Thighs from Simply Sophisticated Cooking

Ingredients
8 chicken thighs, skin-on and bone-in

1 Tbsp. chopped fresh sage

4 Tbsp. chopped fresh rosemary

Zest from 2 lemons

4 lemons, quartered

1 head of garlic, separated and peeled

1 cup baby carrots

Olive oil to coat

Salt and Pepper to taste

Directions

1) Preheat oven to 350° F. Zest 2 of the lemons before you cut them up. Mix the sage, rosemary and lemon zest and set aside until needed.

2) Gently loosen the skin on the chicken thighs, so that you can slide your fingers up under but the skin is still attached to the chicken. Tuck in about 1 tsp of the herb mixture under the skin. Lightly coat the chicken pieces with olive oil and generously salt and pepper. Sprinkle the remaining herb mix over the bottom of a large baking dish and lay the chicken thighs on top. Squeeze the lemon quarters over the chicken and tuck in around the pan. Finish by tucking garlic cloves and carrots around the chicken. Roast uncovered for about 45 minutes to an hour or until a meat thermometer reads 165° F.

3) Allow chicken to rest about 10 minutes before serving.

Makes 8 servings

Quick, Creamy Chicken Lasagna (Adapted from Runner's World Magazine)

Creamy, Chicken Lasagna adapted from Runner's World Magazine

My brother and sister-in-law made this lasagna for us a couple weeks ago and we really enjoyed it. I had all the ingredients on hand so I decided to give it a try and added a few things of my own. 

Ingredients:

• 15 Oven-ready, lasagna noodles (Soaked in piping hot water for 10 minutes)
• 4 C. shredded cooked Chicken (I used Kirkland canned chicken)
• 1 1/2 tsp. dried basil
• Dried rosemary (Added for taste. I didn't measure)
• Red pepper flakes (Added for taste. I didn't measure)
• 12 Oz. Cream Cheese, softened (I used a 1/3 lower fat Nuefchatel cheese)
• 1/2 chicken or vegetable broth (Low-Sodium is fine)
• 3 C. marinara sauce (no sugar added or low-sugar)
• 2 C. shredded Mozzarella cheese (I used Kraft 2%)
• 3/4 C. Grated Parmesan cheese

Directions: Heat oven to 400˚F. Combine chicken, basil, 8 ounces of cream cheese, and 1/4 cup of broth. Mix remaining cream cheese and broth in a separate bowl. Spread 1/3 cup marinara on the bottom of a 13" x 9" baking dish. Assemble 4 layers as follows: 3 noodles, 2/3 cup sauce, 1 cup chicken mixture, 3/4 cup mozzarella, and 2 tablespoons Parmesan. Top with last noodles, remaining broth mixture and remaining cheeses. Cover with foil and bake for 45 minutes. After 45 minutes, remove foil and broil for 5 minutes. Remove from oven and let sit for 10 minutes. 

Nutrition: One serving has 443 Calories, 27g Carbs, Fiber 2g, Protein 33g, Fat 23g based on the original recipe. I used half the recommended shredded cheese (4 cups), 1/3 less fat Nuefchatel Cheese (instead of cream cheese), whole wheat noodles, and Italian Sausage Prego marinara sauce.