Philly Swiss and Steak Sliders

Source:  sixsistersstuff.com

1 (12 count) package Hawaiian Sweet Rolls

1/2 cup mayonnaise

1 Tablespoon yellow mustard

1 teaspoon Dijon mustard

1 Tablespoon barbecue sauce

1/3 teaspoon paprika

dash pepper

3 green onions (diced)

12 slices Swiss cheese (divided)

1 green bell pepper (diced and sauteed)

2 (10 ounce) New York Strip steaks (cooked and cut into strips)

Preheat oven to 350 degrees

Cut the rolls in half horizontally.

In a small bowl combine the mayonnaise, mustard, Dijon mustard, barbecue sauce, paprika and pepper until fully combined.

Spread the mixture over the rolls.

Sprinkle the green onions over the rolls.

Add 6 slices of cheese over the onions.

Spread out the peppers.

Place the steak strips on top of the peppers.

Add another layer of Swiss cheese.

Place the roll "tops" on the steak strips.

Place them in the oven and bake for 10 minutes or until the cheese melts.

Chicken Alfredo Stuffed Shells

Source:  sixsistersstuff.com

1 (12 ounce) box jumbo pasta shells

1 (15 ounce) jar Alfredo sauce

1 cup shredded Mozzarella cheese

1/2 cup shredded Parmesan cheese

1/2 cup grated Romano cheese

1 1/2 cups cottage cheese

1 egg

2 boneless skinless chicken breasts (cooked and shredded)

salt and pepper, to taste

2 Tablespoons fresh parsley (chopped)

Preheat oven to 350 degrees F.

Cook pasta shells according to package directions.

Spray a 9 x 13 inch baking dish with nonstick cooking spray and spread 1 cup of Alfredo sauce on the bottom.

In a small bowl, combine Mozzarella, Parmesan and Romano cheese; set aside 1/2 cup of combined cheeses for topping.

Mix cottage cheese, egg, shredded chicken, salt, and pepper in with cheese you aren't reserving for topping.

Spoon chicken and cheese mixture into each shell and place in the prepared baking dish.

Once all shells are filled and placed in the baking dish, top with remaining Alfredo sauce and cheese.

Cook for 20 minutes, or until cheese is melted.

Garnish with fresh parsley before serving.

Marinated Grilled Chicken Sandwich

Source:  sixsisterstuff.com

1/4 cup olive oil

2 Tablespoons honey

2 Tablespoons lime juice

1/2 teaspoon chili powder

1/4 teaspoon cumin

6 boneless skinless chicken breasts

6 hamburger buns

6 lettuce leaves - optional

2 tomatoes (sliced) - optional

1 cup dill pickle slices - optional

3 Tablespoons mayonnaise - optional

2 avocados (sliced) - optional

Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).

Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.

If you want, you can toast your buns on the grill.

Top with your favorite toppings

Roasted Chicken

Source:  Allyson G.

Chicken Breasts
Olive Oil
Salt and Pepper

Brush olive oil on chicken breasts.  Sprinkle with salt and pepper.  Roast in 400 degree oven for 25-30 minutes.
Could also sprinkle on lemon pepper or other seasonings.
Great for chicken tacos.