QUICK AND HEARTY MEALS FOR BACK TO SCHOOL
BY MELISSA TATE
BROCCOLI CHEDDAR CHICKEN HAND PIES SERVINGS: 8 | PREP TIME: 20 MIN. | COOK TIME: 20 MIN INGREDIENTS: 1 roll Grands Flaky Layers biscuits | 1 cup frozen broccoli cuts | 1 Tbsp. butter | 1⁄2 cup cream of mushroom soup | 1 tsp. garlic powder | 1 tsp. onion powder | 1⁄2 tsp. salt | 1⁄2 tsp. pepper | 1 cup pulled rotisserie chicken | 1⁄2 cup grated cheddar cheese | 1 egg + 1 tsp. water, for egg wash | parsley, for garnish
DIRECTIONS: PREPARE a baking sheet with parchment paper and preheat the oven to 425°. OVER medium heat, warm 1 Tbsp. butter. ADD frozen broccoli and cook until soft. Once soft, BREAK pieces down into small chunks. ADD cream of mushroom soup, garlic powder, onion powder, salt, and pepper. COOK 2 to 3 minutes. ADD cheese, stir, and remove from heat. SET aside. CAREFULLY split each biscuit apart in between the middle layers to create two thinner biscuits.FLATTEN each piece between the palms of your hands. PLACE one biscuit layer on parchment paper and top with 2 Tbsp. of filling mixture. SPREAD a small amount of egg wash around the edges of the biscuit. TOP mixture with second biscuit layer and crimp with the edges of a fork. BAKE 12 to 13 minutes or until golden brown. SPRINKLE with parsley and serve warm.
TIPS & TRICKS: Serve with a side salad for an easy and delicious dinner. Refrigerate leftovers and microwave 30 seconds for a quick lunch the next day.
EASY BELL PEPPER EGGS SERVINGS: 4 | PREP TIME: 5 MIN. | COOK TIME: 5 MIN. INGREDIENTS: 2 large bell peppers | 1 Tbsp. olive oil | 4 large eggs | 1⁄4 tsp. salt | 1⁄4 tsp. pepper | 1⁄4 tsp. garlic powder | 1⁄4 cup grated Parmesan cheese | parsley for garnish
DIRECTIONS: SLICE bell peppers to make 41⁄2-inch-thick rings. REMOVE inner white flesh and seeds. HEAT oil in a skillet over medium heat. COOK peppers for 2 minutes, then turn over. CRACK an egg into the center of each pepper. SPRINKLE each egg with salt, pepper, and garlic powder. COVER and cook until desired doneness. SPRINKLE with Parmesan cheese and parsley. SERVE immediately.
TIPS & TRICKS: Try this recipe served on top of a piece of avocado toast for an extra brain-boosting breakfast.
CLASSIC TUNA SALAD SERVINGS: 2 | PREP TIME: 10 MIN. | COOK TIME: 5 MIN. INGREDIENTS: 1 12 oz. can of tuna, packed in water | 1 egg, hard-boiled | 3⁄4 cup mayonnaise | 1⁄4 cup celery, finely chopped | 2 Tbsp. onion, finely chopped | 2 Tbsp. dill relish | 1 tsp. garlic powder | 1 tsp. onion powder | salt & pepper to taste
DIRECTIONS: DRAIN water from the tuna can and place drained tuna into a medium bowl. ROUGHLY chop hard-boiled egg. ADD mayonnaise to tuna and combine. ADD egg, celery, onion, relish, garlic powder, and onion powder to tuna and stir well. ADD salt & pepper to taste. SERVE on toast, a green salad, with veggies, crackers, or enjoy alone.
TIPS & TRICKS: If you have 2 Tbsp. of cream cheese on hand, let soften and mix into tuna for a surprisingly good addition.
PHOTOS & FOOD BY MELISSA TATE To follow her cooking adventures visit MelissaTateTX.com or find her on Instagram at @MELISSATATETX