Chicken Alfredo Sandwiches



magnolias in spring

I think I shrieked when I saw that the magnolias were blooming! This has to be one of my all-time favorite flowering trees in the spring…

magnolias in spring


magnolias in spring

magnolias in spring

I grabbed my camera and just went crazy…

magnolias in spring

magnolias in spring

It felt like I just couldn’t get enough photos of the tree and just kept snapping away…

When the kids started saying, “Heh, Mom, we’re hungry!” I knew that it was time to put the camera away and get them something to eat!

Do you ever open the door and stare inside of your full refrigerator and  think, “there is nothing in here to fix for lunch…”  That was me the other day. I stood and just stared at the icebox, while holding one child in my arms, while the other one sat on my foot and hugged my leg. I sighed. I scanned the kitchen and saw some french bread on the counter and then began to think,  “I wonder if I have any…”  and began to assemble some simple little sandwiches.

They turned out to be a hit, that is with my daugher anyway  ( my little boy still steadfastly refuses to part from his diet of bananas, peanut butter, noodles and milk……sigh). And my husband didn’t get any because…well, we ate them. Sorry, honey 🙂 but I’ll be making more some other time!

Sandwiches, they can be made out of “nothing” and still taste great!

Chicken Alfredo Sandwiches

First, heat according to the package’s directions:

        Tyson brand frozen grilled chicken breasts ( 1 breast will make about 2 sandwiches)

Then slice:

        french bread

into thick slices ( about 1 inch thick).Then open a jar of:

      Alfredo or creamy garlic sauce

and spread this over the bread slices…using about a tablespoon and a half per slice of bread. Then slice the grilled chicken breasts and arrange them over the slice of bread. Sprinkle:

      shredded cheddar cheese

over the top and broil in the oven until the cheese has melted. (If you would like to add a little heat to the sandwiches, add a few drops of tobasco or hot sauce to the sauce before spreading it on the bread)


Sauteed Fresh Spinach and Garlic



I was out in my garden the other day and noticed something…Autumn was peeking around the corner. It was very subtle, but I could feel its presence…


Pretty soon we will enter that season where we just stand in awe of nature as it paints our leaves fiery shades of red and orange…

But I thought before I get caught up marveling at the beautiful leaves of Autumn, I should pay tribute to my summer leaf friends. They are faithfully there all summer adding just a splash of color here and there…

Some leaves aren’t boastful with their beauty…in fact, you may even miss it if you aren’t looking…



Hosta leaves

Leaves have a beauty all their own, but some leaves have a beauty due to their flavor and not appearance…I think spinach falls into this category. I love spinach but when it comes to this leaf, I’d rather eat it than look at it!

When we were visiting my husband’s niece this summer, we ate at a cute little bistro (Bijon’s) in downtown Chicago. I ordered a grilled chicken breast that came with garlic mashed potatoes and sauteed spinach and garlic. It was phenomenal…

Here is my version of the wonderful dinner that evening…

Warm Sauteed Fresh Spinach and Garlic Salad

This sauteed salad comes together quickly at the very end so it is best to have the following completed before you begin saute-ing the butter and garlic…

*  cube 8 oz. fresh mozarella cheese – please don’t substitute bagged pre-shredded mozarella…If you have never tried fresh mozarella, there is a world of difference between that and the pre-shredded kind found in bags. Fresh mozarella has almost a creamy-like texture to it and compliments this dish perfectly…

* slice approximately 1 pint of cherry tomatoes into halves

* slice 3 Tyson brand fully cooked, grilled chicken breasts into strips…I love these chicken breasts! Not only are they convenient (they are found in the freezer section of your grocery store in a bright green bag) but they are sooooo good! Follow the directions on the bag to prepare them but reduce the baking time to only about 10 minutes as you are going to be saute-ing them later…

Once these things are completed, continue with the following:

Into a large saucepot or extra large skillet put:

      1/4 c butter ( salted butter)

      1 T  extra virgin olive oil

Place on medium heat. When the butter has melted add:

      1 pint halved cherry tomatoes

      1 T  chopped garlic

When the mixture begins to boil, reduce the heat to medium low and simmer for 10 minutes. Then add:

      3 grilled chicken breasts, sliced

Saute until heated through. This next portion comes together very quickly.  When you are ready to sit down and eat procede with the following…

Into the hot mixture put:

      1 –  6 oz. bag pre-washed fresh spinach

Using a tongs, toss the spinach until all the leaves have been coated with the hot butter mixture. Place a lid over the pan and wilt the leaves slightly (this will take only seconds so please watch it carefully) Then add:

      8 oz. fresh mozarella cheese cut into bite-sized pieces

Remove from heat and serve immediately. Fresh mozarella cheese is a very soft cheese…you don’t want it to melt or you will be left with a stringy salad. To complete this meal, try serving it with garlic mash potatoes…the combination is absolutely heavenly! Enjoy!

Garlic Mashed Potatoes

To make garlic mashed potatoes, I add about 1 T chopped garlic and about 2 teaspoons of onion powder to about 4-5 cups of mashed potatoes. Oh, and of course there’s the melted butter over the top…

garlic mashed potatoes