Bacon & Spinach Breakfast Biscuit Bombs

1 lb bacon

4 scallions

4 cloves garlic

8 slices gouda cheese

10 ounces spinach

1/2 cup cream cheese

3 Tbsp sour cream

36 ounces buttermilk biscuits

8 tsp honey

2 tbsp butter

2 tsp cooking oil

Adjust racks to top and middle positions and preheat oven to 375 degrees. TIP: Keep biscuit dough in refrigerator until ready to use; it’s easier to work with when cold. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Transfer to a paper-towel-lined plate. Carefully pour bacon fat into a small heatproof bowl. (For 12 servings, cook in batches, carefully pouring bacon fat into bowl after each batch.) • Once cool enough to handle, halve bacon crosswise.

Coat two baking sheets with nonstick cooking spray and set aside. Wash and dry produce. • Trim and thinly slice scallions. Peel and mince garlic. Stack gouda slices and cut into quarters.

Heat a drizzle of oil and 1 TBSP bacon fat in pan used for bacon over medium-high heat (bacon fat adds tons more flavor!). Add scallions and spinach; cook, stirring, until spinach is wilted, 1-2 minutes. (For 12 servings, cook in batches, wiping out pan and adding another drizzle of oil and 1 TBSP bacon fat after first batch.) • Add half the garlic and cook, stirring, until fragrant, 30-60 seconds. • Whisk in cream cheese and sour cream until melted and thoroughly combined, 30-60 seconds. TIP: If needed, stir in a splash of water until mixture reaches a creamy consistency. • Transfer filling to a medium bowl.

Remove biscuits from package. Split each biscuit horizontally about three-quarters of the way through, then open like a book (you’ll have 15 biscuits; 30 biscuits for 12 servings). • On one side of each opened biscuit, place one gouda piece, 1 heaping tsp spinach filling, and 1-2 bacon pieces (be sure to assemble in this order!). TIP: Assembly might get a little messy, and that’s OK! You can also assemble your biscuit bombs directly on the baking sheets.

Close filled biscuits, gently stretching dough over filling and pressing lightly to seal the top and bottom edges of dough where possible. • Divide biscuit bombs between prepared baking sheets.

Place remaining garlic and 1 TBSP butter (2 TBSP for 12 servings) in a second small microwave-safe bowl. Microwave until butter is melted, 30-60 seconds. • Brush biscuit bombs with garlic butter. Season tops with a pinch of pepper. • Bake on top and middle racks until biscuit bombs are golden and puffed, 10-13 minutes. (For 12 servings, bake in batches. Transfer baked biscuit bombs to wire racks and carefully reuse baking sheets, recoating with nonstick cooking spray after first batch.)

Drizzle biscuit bombs with honey and let cool for 5 minutes. • Divide between plates and serve. (If you have biscuit bombs left over, snack on them as a chef’s treat or enjoy for breakfast!)

Chicken Florentine Lasagna Roll-Ups

12 uncooked lasagna noodles

5 oz spinach

1/2 jar sundried tomato pesto

3 cups shredded rotisserie chicken

2 cups shredded mozzarella (divided, 1 cup each)

1 cup parmesan cheese (divided, 3/4 cup and 1/4 cup)

2 T butter

2 cloves minced fresh garlic

2 T flour

1 3/4 cup 2% milk

1/2 T Italian seasoning

1. Boil the 12 lasagna noodles according to package directions. Lay them out on two cookie sheets lined with parchment or Silpat. 

2. While the noodles cook, chop the spinach and chicken into small pieces and place in a mixing bowl with 1 cup of mozzarella and the 1/2 jar of pesto. Stir to combine and set aside. 

3. Preheat the oven to 375.

4. In the empty pot used for noodles, melt the butter, then saute the garlic for 30 seconds. Add the flour and combine, and let it cook for about 1 minute. Begin adding in the milk a very small amount at a time, whisking to smooth out the sauce. Season with Italian seasoning. Once the milk is all added in and has had time to get warm, stir in 1/4 cup of shredded parmesan and whisk until smooth again. Set the sauce aside. 

5. Grease a 9x13 glass dish and lay out one noodle, either on the cookie sheet or directly in the glass dish. Add a few spoonfuls of the chicken mixture (it may help to divide the mixture into half or fourths before you begin, so you can distribute it evenly) and begin rolling it up. Place them in four rows of three roll-ups, and top with the alfredo sauce. 

6. Top the entire dish with the other cup of mozzarella, and 3/4 cups of the parmesan. Place a piece of parchment and a sheet of foil over the top and cover tightly.

7. Bake at 375 for 20 minutes, or until cheese on top is just starting to melt. Remove the foil, bake another 10 minutes or so, until all cheese is melty on top. If you like, broil for 1-2 minutes to begin to brown the cheesy topping. 

Philly Cheesesteak Sloppy Joes

Ingredients

1 teaspoon cornstarch
1/2 cup low sodium chicken broth (or beef broth)
2 teaspoons olive oil
1 small sweet onion , diced
1 small green bell pepper , diced
1 pound lean ground beef
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons taco seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded sharp white cheddar or monterey jack cheese
6 hamburger buns

Instructions

Preheat broiler.
In a small bowl, whisk together the cornstarch and broth. Set aside.
Heat the oil in a large nonstick skillet over medium high. Add the onion and peppers; sauté 3 minutes until tender. Add in the beef and continue to cook, breaking it up and browning, for another 3 minutes. Drain off fat.
Stir in the ketchup, Worcestershire, taco seasoning, salt, and pepper.
Give the broth and cornstarch a quick stir and add it to the skillet; simmer for about 3 minutes, stirring occasionally, until mixture thickens slightly.
Scoop some mixture onto buns, top with 1/4 cup cheese, and stick under the broiler until melted-keep a close eye, so nothing burns! (Alternatively, you can simply add the cheese in with the meat mixture and stir until combined and melted.)
Serve warm with chips and enjoy!