Baked Cauliflower Ziti {Keto-Friendly}

This delicious Cauliflower Ziti has been on my dinner table at least once or twice a month for this entire year.  If you are wanting to cut back on your carb intake, cutting out pasta is a great way to do that.  But, just because you cut out pasta, doesn't mean you have to miss out on your favorite recipes.  There are some great alternatives to pasta.  For this recipe, I use steamed cauliflower.  It adds the perfect texture to this delicious casserole.

My family loves this recipe.  I love it too, because it's super simple to make and it tastes great leftover.  You can even prepare it ahead of time and keep it in the fridge until you are ready to bake.  

It's creamy, cheesy and super hearty.  Right when you remove it from the oven, it will seem a little watery, but as it cools, it will thicken, so don't worry about that.  The flavor is incredible and it's such a comforting dish and will be perfect to have on hand during these cold Winter months.  

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Easy Baked Ziti with Cottage Cheese

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Baked Cauliflower Ziti {Keto-Friendly}

(Printable Recipe)

1 Lb. ground beef

1/2 a large yellow onion, chopped (about 3/4 cup)

2 cloves garlic, minced

salt and pepper

1 pinch red pepper flakes

2 Tbl. tomato paste

1 tsp. oregano

1 (28 oz.) can crushed tomatoes

1 large head cauliflower, cut into florets, steamed for 5 minutes

3/4 c. Ricotta cheese

2 c. Mozzarella cheese, shredded

1/2 c. Parmesan Cheese, grated

In a large skillet over medium heat, brown the ground beef; season with salt and pepper.  Add the chopped onion and saute until onion is tender.  Add the garlic and saute for 30 more seconds.  Add the red pepper flakes, tomato paste, oregano and the can of crushed tomatoes.  Season with more salt and pepper.  Reduce heat and simmer for 15 minutes.  Stir in the steamed cauliflower (I have a microwave steamer that I use for five minutes).  

In a greased 9x13-inch baking dish, spread out 1/2 of the cauliflower mixture.  Top with 1/2 of the Ricotta, Mozzarella and Parmesan cheese.  Then, top with the remaining cauliflower mixture and then the remaining Ricotta, Mozzarella and Parmesan cheese.  Bake in a 375 degree preheated oven, uncovered, for about 25 minutes.  It should be bubbly and the cheese should be starting to brown.  It might look slightly watery, but it thickens as it cools.  Makes 5-6 servings.  

Slightly adapted from: Simply Stacie

3-Ingredient Slow Cooker BBQ Meatballs

I'm sitting here drinking an iced coffee and I'm watching The Real Housewives of Orange County.  It's super windy and cold outside, so I turned on my heater for the first time.  It's just been a nice and cozy day.  Something that would make the day even cozier are these meatballs.  

I am a huge fan of these super simple and delicious meatballs.  They start with some bbq sauce, grape jelly and a bag of frozen meatballs.  Throw those three ingredients into the slow cooker and a few hours later, you will be enjoying these warm and comforting meatballs.  You can serve them as an appetizer or as a main dish with a side of mashed potatoes and rolls.  

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Sweet and Sour Meatballs

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Easy Teriyaki Meatballs

Twice Baked Potatoes

3-Ingredient Slow Cooker BBQ Meatballs
adapted from: Mary W.
(Printable Recipe)

1 (32 oz.) Pkg. Frozen Meatballs (about 2 Lbs.)
1 (17.5 oz.) bottle hickory smoke bbq sauce
1 (12 oz.) jar grape jam/jelly

Pour bbq sauce and grape jam into a slow cooker and stir together.  Add the frozen meatballs; stir to coat all meatballs in sauce.  Cook on low for around 4 hours or until meatballs are completely warmed through.  Serve as an appetizer or as a main dish.  

Note: If you can't find the exact size package of each ingredient, just use the closest you can find and it'll be fine. 

Roasted Red Pepper Chicken Alfredo

This veggie-loaded Alfredo is such a hearty and delicious dinner.  I used jarred Alfredo sauce, frozen broccoli, canned corn and jarred roasted red peppers, so it's a super delicious and easy shortcut recipe.  You can even use rotisserie chicken too, if you want.

This was instantly a hit and I have already made it 4 times.  If you want it to be more saucy, add less pasta or if you want it less saucy, add more pasta.  It would also be great with other veggies too, like spinach, asparagus or cauliflower just to name a few.  

You might also like:

Creamy Roasted Red Pepper Macaroni

Tomato Alfredo Pasta with Grilled Chicken

Roasted Red Pepper and Cilantro Lime Rice

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Super Easy Guiltless Alfredo

Roasted Red Pepper Chicken Alfredo 
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/2 - 3 c. uncooked pasta (I like bow-tie and radiatore) 
1 (14 oz.) bag frozen broccoli florets
1 (15 - 17 oz.) jar Alfredo sauce
1/2 c. chopped jarred roasted red peppers, patted dry
2 chicken breasts, cooked and cubed
1 (11 oz.) can Mexicorn (corn and peppers), drained
1/4 c. milk
salt and pepper, to taste

Cook pasta according to package directions.  Just before the pasta is done cooking, add the frozen broccoli and allow to cook for a minute or two.  Meanwhile, in a large skillet over medium heat, combine the Alfredo sauce, chopped red peppers, cooked chicken, corn and milk.  Heat until everything is warmed through.  When pasta is finished cooking, drain, and add to sauce mixture. Stir until everything is coated in sauce. Season with salt and pepper, to taste.  Serves 5-6.

Jenn's Notes: If you like it saucier, add less pasta.  The package size might vary with the broccoli, Alfredo and Mexicorn depending on what store you go to.  Similar sizes will work fine.    

Butternut Squash Chili

What do you like to eat with your chili?  Fritos, bread or just the regular toppings like cheese and sour cream?  I have to have Fritos with my chili.  The corn flavor and crunch it adds is what made me first love chili.  

Despite the usual long list of ingredients, chili is super easy to make.  I have several versions on the blog, but this one is unique, because it has butternut squash in it.  I saw bags of pre-cut butternut squash at Trader Joes the other day and I remembered once seeing a butternut squash chili recipe.  

I grabbed a few bags of the butternut squash and decided to throw it in this chili.  It turned out fantastic.  You can't actually taste it, but I loved having the extra veggies in there.  Some of the butternut squash gets so soft it dissolves into the chili and makes it extra creamy.

This chili has a great flavor and it isn't spicy.  It goes great with all the usual chili toppings.  

Tomorrow night, I plan to serve the leftovers over baked potatoes.  Yum :)

You might also like:

Fresh Garden Tomato Chili

Creamy Butternut Squash Mac and Cheese

My go-to Chili 

Chili Cheese Baked Potato Casserole

Butternut Squash Chili
(Printable Recipe)
From: Jenn@eatcakefordinner

1 Tbl. olive oil or avocado oil
1 Lb. lean ground beef
1 c. diced onion
2 green bell peppers, ribbed, seeded and chopped
2 c.  peeled and cubed butternut squash
1 (14.5 oz.) can low-sodium chicken broth
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15 oz.) can low-sodium pinto beans, drained and rinsed
1 (15 oz.) can low-sodium white beans, drained and rinsed
1 (15 oz.) can low-sodium black beans, drained and rinsed
2 tsp. cumin, or to taste
1 1/2 tsp. chili powder, or to taste
1 1/2 tsp. garlic powder, or to taste
1 tsp. paprika (I like to use smoked paprika), or to taste
1 tsp. dried oregano, or to taste
salt and pepper, to taste

For serving:
shredded Cheddar cheese
chopped green onions
cilantro
sour cream
Fritos
sliced bread

Heat olive oil in a large Dutch oven over medium heat.  Add the ground beef and cook until browned.  Add the onion and green bell peppers and saute for a few minutes.  Add the butternut squash, chicken broth, diced tomatoes, all the beans, cumin, chili powder, garlic powder, paprika, oregano, salt and pepper. Stir to combine.  Bring to a simmer, cover and cook for at least 45 minutes, stirring occasionally.  Taste and adjust seasonings, if needed.  

It tastes better the longer it simmers, but if you are in a rush, you can serve it as soon as the butternut squash is tender.  If you want it to be thicker, remove the lid and simmer at the end to thicken.  

Serve with desired toppings.  Serves: around 6.   

Easy Ground Beef Lo Mein {In under 30 minutes}

I can't even tell you how many times I have made this.  My whole family loves it.  It comes together super fast and it tastes great leftover.  This has really become a go-to recipe.  After the first bite, I knew it would become a regular menu item.

I adapted it from this recipe, but since we don't really eat much steak, I went with hamburger and I also doubled most of the sauce recipe.

Seriously, the flavor of this dish is outstanding and it even tastes great leftover.  Have dinner on the table in no time with this simple and delicious recipe.  

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Copycat Panda Express Chow Mein

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Easy Ground Beef Lo Mein
Slightly adapted from: The Recipe Critic
(Printable Recipe)

8 oz. spaghetti noodles
3 c. fresh broccoli florets
1 Lb. lean ground beef
1 Tbl. dried onion flakes
2 garlic cloves, minced
1- 1 1/2 c. shredded carrots (I buy the pre-shredded/matchstix)

For the sauce:
1/2 c. light brown sugar
1/2 c. reduced-sodium soy sauce
1/4 c. hoisin sauce
2 tsp. sesame oil
1/2 tsp. ground ginger
1/4 tsp. crushed red pepper flakes

In a large pot of boiling water, boil the spaghetti noodles according to package directions.  About 5 minutes before the noodles are done, add the broccoli florets to the boiling water.  Drain when done.  Meanwhile, brown the ground beef in a large skillet over medium-high heat.  When meat is just about browned all the way through, add in the dried onion flakes, minced garlic and shredded carrots and cook until meat is cooked through and carrots are tender, stirring frequently. Add in the cooked spaghetti noodles and broccoli and then pour in the sauce.  Toss to coat everything in sauce and cook for 1-2 minutes until sauce is heated through.  Serve.

For the Sauce:
Whisk together brown sugar, soy sauce, hoisin sauce, sesame oil, ground ginger and red pepper flakes.   

One Pot Chicken Parmesan Pasta with Artichokes and Spinach

School starts this week, which means quick and easy dinner recipes are much needed.  This recipe is not only quick to make, but it's also made all in one pot.  How easy is that?  You start by cooking the pasta in a mixture of water and milk, then you add the remaining ingredients and cook for a few minutes until the sauce turns thick and creamy.  

I added spinach and artichokes to mine, but I can think of so many other vegetables that would be great in this . . . like broccoli, cauliflower, carrots, corn, asparagus and so many more.  Just make sure if you use different vegetables you either cook them first or use thawed frozen veggies.  

This recipe makes a large pot of pasta and serves a lot of people.  It also tastes great leftover.  Be sure to add this easy cheesy pasta to your dinner rotation.  

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Easy Weeknight Bowtie Pasta

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One Pot Chicken Parmesan Pasta
adapted from: Betty Crocker
(Printable Recipe)

4 c. water
2 (12 oz.) cans evaporated milk
1 tsp. salt
2 cloves garlic, finely chopped
1 Lb. uncooked pasta (I use Cellentani)
2 tsp. cornstarch
2 c. diced rotisserie chicken
1 (14 oz.) can artichoke hearts, drained and chopped
1 1/2 c. shredded Parmesan cheese
juice of 1 lemon
2 Tbl. unsalted butter
4 c. baby spinach (I like to roughly chop mine)
1/2 tsp. pepper
3/4 tsp. McCormick Roasted Garlic & Herb Seasoning (or similar seasoning)

In a large Dutch oven, heat water, 1 can of evaporated milk, salt, garlic and pasta over medium heat.  Simmer for 12-14 minutes, stirring frequently, until pasta is tender.  In a medium bowl, stir together remaining 1 can of evaporated milk with the cornstarch; stir in the chicken and artichoke hearts.  Add to mixture in the Dutch oven; return to a simmer, and continue to cook until sauce has thickened, about 2-3 minutes.

Remove from heat and stir in half of the cheese and the lemon juice.  Then, stir in the remaining cheese (reserving a little for topping).  Last, stir in the butter, spinach, pepper and seasoning and stir until spinach has wilted and butter is melted.  Serve with reserved cheese.  Serves 7-8.  

Slow-Cooker BBQ Ribs (Fall off the bone tender)

My Father-In-Law makes the best ribs.  He spends all day smoking them and then grilling them to perfection.  They taste absolutely amazing and can't be beat.  

This recipe is for all of us rib lovers that need a super easy recipe that has great results with very little hands-on time.

These ribs start out with a dry rub and are cooked in the slow-cooker without adding any additional liquid.  The ribs will release their own liquid as they cook and there is no need to add any extra.  Then, once they are tender, you brush them will barbecue sauce and broil until they are charred and absolutely perfect.

These ribs are so so so tender.  You can pull the bone out without any effort.  These will definitely satisfy that rib craving.  I served mine with My Favorite Twice Baked Potatoes and it was an incredible Sunday dinner.  

Slow-Cooker BBQ Ribs
(Printable Recipe)

1 1/2 Tbl. smoked paprika
1 Tbl. packed light brown sugar
1 Tbl. kosher salt
2 tsp. pepper
2 tsp. onion powder
2 tsp. garlic powder
2 (2 1/2 - 3 Lb.) racks St. Louis-style spareribs, cut each rack in half
1/2 c. favorite barbecue sauce, or more, if desired

In a small bowl, combine paprika, brown sugar, salt, pepper, onion powder and garlic powder; set aside.  Pat ribs dry with paper towels and coat all over with rub.  Arrange ribs vertically with thick ends pointing down and meaty side against interior wall of slow-cooker (ribs will overlap).  Cover and cook until ribs are just tender, around 6 to 7 hours on low.  

Line rimmed baking sheet with aluminum foil and set a wire rack in pan.  Using tongs, carefully transfer ribs, meaty side up, to prepared rack.  Let ribs sit for 10 minutes to allow surface to dry out.  Adjust oven rack 3 inches from broiler element and heat broiler.  Liberally brush ribs with 1/2 cup of barbecue sauce and broil until sauce begins to char, about 4 minutes.  Remove ribs from oven, brush with additional sauce, if desired.  Tent with foil and allow to rest for 20 minutes.  Cut ribs in between bones to separate and serve.  

Jenn's Notes:  This also works if you want to cover the ribs with the rub the night before, wrap in plastic wrap and refrigerate overnight.  Then, add to the slow-cooker in the morning.  

Cooking method and rub adapted from: Cook's Country 

My Favorite Twice Baked Potatoes

Top 10 Main Dishes from 2017

Sweet and Sour Meatballs

Slow Cooker White Chicken Chili (with Hominy)

Fresh Garden Tomato Chili

Baked Chicken Ranch Taquitos

Easy Teriyaki Meatballs

Slow Cooker Buffalo Chicken Lettuce Wraps

Creamy Chicken Noodle Casserole

Easy Chicken, Bacon and Ranch Sliders

24 Hour Chicken Marinade

Stroganoff Spaghetti and Meatballs

Slow Cooker White Chicken Chili {with hominy}

Happy November :)

This is my 3rd white chicken chili recipe on the blog.  Each recipe is slightly different and equally as delicious.  My original version has cream cheese in it and black beans (this is my Mom's favorite), my second version has white beans and sour cream stirred into the chili.  This new version also has white beans along with hominy and cream of chicken soup.  The flavor is outstanding.  I had this at a work luncheon on Halloween and had to have the recipe to share with all of you.

It's so simple.  You throw everything in the slow cooker and let it go.  

It is a pretty brothy chili and you can always add less broth, if you prefer.  If you top it with cheese and sour cream then it becomes a creamy bowl of deliciousness. 

Slow Cooker White Chicken Chili {with hominy}
adapted from: Ruth Ann and Shanelle
(Printable Recipe)

1 Lb. boneless, skinless chicken breasts
2 (15.5 oz.) cans great northern beans, drained
1 (15.5 oz.) can hominy, drained
1/2 large onion, diced (around 3/4 - 1 cup)
2 (14.5 oz.) cans chicken broth (I use low-sodium)
2 Tbl. taco seasoning, plus more, if needed
1 (4 oz.) can diced green chiles
1 (10.5 oz.) can cream of chicken soup
juice of 1 lime
2 Tbl. chopped fresh cilantro

For serving (optional):
Fritos
shredded cheese
sour cream
cornbread
chopped green onions

Place chicken in the bottom of a 6-quart slow cooker.  Top with beans, hominy and diced onion.  In a medium bowl, combine chicken broth, taco seasoning, green chiles, cream of chicken soup and lime juice.  Pour into slow cooker.  Cover and cook on low for 6-8 hours or until chicken is cooked through.  Remove chicken and shred.  Return chicken to slow cooker along with the chopped cilantro.  Stir to combine.  Taste and add a little more taco seasoning, if needed.  Serve with desired toppings.  Serves: 5-6.

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Easy Teriyaki Meatballs

Ever since I tried Sweet and Sour Meatballs, I have been obsessed with meatballs.  This has now become my new go-to base recipe for meatballs and I have been trying them with all different kinds of sauces.

My latest version are these Teriyaki Meatballs.  This recipe is so so yummy.  The meatballs come together super fast and while those bake, you can prepare the sauce and cook the rice (I use Minute Rice) and broccoli.  In less than 30 minutes total, you can have this super delicious dinner on the table.  I highly recommend using a cookie scoop for the meatballs.  It is so much easier and faster than trying to roll them by hand.

The flavorful meatballs mixed with the sweet teriyaki sauce is a perfect pair.

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Stroganoff Spaghetti and Meatballs

Potstickers

Sweet and Sour Meatballs

Easy Teriyaki Meatballs
From: Jenn@eatcakefordinner
(Printable Recipe)

2 Lbs. ground beef (85/15 works best)
2/3 c. panko bread crumbs
2 Tbl. dry minced onion
1 large egg
1/4 c. milk
1 1/2 tsp. ground ginger
2 tsp. salt
1/4 tsp. ground black pepper

Teriyaki Sauce
1 1/2 c. cold water
3/4 c. packed light brown sugar
1/2 c. low-sodium soy sauce
1 tsp. garlic powder
3 Tbl. cornstarch
1 tsp. sesame oil

For serving
chopped green onions, opt.
cooked white or brown rice
cooked broccoli florets

Preheat oven to 400 degrees.  Grease a 9x13-inch baking pan; set aside.  To a large bowl, add ground beef, bread crumbs, onion, egg, milk, ginger, salt and pepper.  Mix with your hands until just combined.  Use a 1 1/2 Tablespoon cookie scoop and scoop meat mixture into balls and place in prepared pan.  Or, rub a little oil on your hands and then roll the meat mixture into roughly 1-inch balls.  Bake, uncovered, for 20 minutes.  Makes around 35 meatballs.   

To prepare the teriyaki sauce:  Pour all of the sauce ingredients into a medium saucepan.  Whisk together until no lumps remain. Heat over medium heat until it thickens, whisking occasionally.  This should only take 3-5 minutes.

When meatballs are done baking, dunk them in the teriyaki sauce and serve over cooked rice.  Garnish with chopped green onions and serve with broccoli florets on the side.  

Base meatball recipe adapted from: Our Sweet Basil Kitchen



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Fresh Garden Tomato Chili

I originally posted this recipe back in 2013.  I have been making it every year since.  I have simplified the recipe a little since then.  I originally would peel my tomatoes, but then I discovered the peel really doesn't stand out to me, so I don't do that anymore, which saves a ton of time.  I also have been throwing the tomatoes in my food processor instead of dicing them.  You can do whichever you prefer.

Here is my original post from 10/07/2013:

My mom brought me a big bag of fresh garden tomatoes the other day.  Garden tomatoes have such an amazing flavor.  A flavor unlike any store-bought tomato.

Rather than eating the usual BLT or making salsa with the tomatoes, I wanted to try something different.  I had seen a recipe for Fresh Tomato Chili awhile back and I wanted to create my own version.

I am super happy with how it turned out and the flavor is incredible.  I prefer a thick and chunky chili and so I simmered mine with the lid off and that way the liquid evaporated.  To top it all off, I added a healthy amount of shredded Cheddar, a dollop of sour cream and some chopped green onions . . .  mmm.

I will make this recipe over and over again.  If you can't get any garden tomatoes, you can always use regular store-bought tomatoes.  The flavor will be a little different, but it will still be good.  If you like a little kick to your chili, you can add some chipotle chili powder or a diced canned chipotle chili in adobo.

Serve alongside:
French Bread Rolls
Soft and Chewy French Bread
Cornmeal Buttermilk Biscuits
Chili Cheese Bake Potatoes (use leftovers)

Fresh Garden Tomato Chili
From: Jenn@eatcakefordinner
(Printable Recipe) 

1/2 Lb. lean ground beef
1/2 Lb. ground pork or ground turkey
1 green bell pepper, chopped
1/2 c. finely chopped onion
1 garlic clove, minced
*12 large ripe garden tomatoes (see notes down below)
1 Tbl. chili powder, or to taste
2 tsp. ground cumin, or to taste
2 tsp. garlic powder, or to taste
1 tsp. oregano, or to taste
2 bay leaves, opt.
1 Tbl. brown sugar
salt and pepper
1 can black beans, drained and rinsed
1 can chili beans, undrained

For serving:
sour cream
shredded Cheddar cheese
chopped green onions
Fritos or tortilla chips

Brown ground beef and ground pork or turkey in a large pot over medium heat.  A few minutes before it is completely cooked through, add the chopped bell pepper and onion and saute for 3-4 minutes.  Add the garlic and saute 30 more seconds.  Add remaining ingredients and stir until combined.  Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes.  I like to simmer mine for at least 2 hours for better flavor.  The longer it simmers the more the liquid will evaporate.  If you like more liquid, then simmer with the lid on.  Taste and adjust seasonings, if needed.  Remove bay leaves before serving. 

Garnish with sour cream, grated Cheddar cheese, chopped green onions and serve with Fritos or crushed tortilla chips.  Serves: 4-6.    

*For the tomatoes:  I like to remove the stem, cut the tomatoes in half and remove half of the seeds.  Then, I throw all of the tomatoes into my food processor and process until there are only a few chunks.  I pour the tomato puree into my chili.  The tomatoes break down when you cook them anyway, so I don't spend the extra time peeling or dicing them.

Or, if you prefer skinned and diced tomatoes, you can remove the peel, stem and seeds and dice, but this will take a lot longer. 

Easy Chicken, Bacon and Ranch Sliders

I recently told one of my friends about the amazing Rhodes Warm-N-Serv Rolls and her family has been enjoying them ever since.  The other night she said they made hamburgers for dinner, but didn't have any buns, so they pulled these rolls out of the freezer, baked them and then had hamburger sliders for dinner within 15 minutes.  That got me to thinking of all the yummy sandwiches that could be made using these delicious Warm-N-Serv Rolls.

One of my favorite combos is bacon, ranch, chicken and cheese.  You can't go wrong with that, right! So, I threw all of the ingredients together and made Chicken, Bacon, Ranch Sliders and let me just tell you that these 5-Ingredient sliders are so dang good.  The soft buttery roll paired with the creamy ranch, crisp bacon, melty cheese and tender chicken is guaranteed to be a huge hit.   

Let me show you how easy these are to make . . . 

First, get all of your ingredients ready.  You will need baked Rhodes Warm-N-Serv Rolls, cooked bacon, cooked breaded chicken tenders, sliced cheese and ranch dressing.  

Slice the baked rolls in half, spread ranch over each half of each roll.  Then, top one half of each roll with sliced cheese.  

Top one half of each roll with sliced bacon.  

Cut the breaded chicken tenders in half.  Top one half of each roll with half of a chicken tender.  Place the tops onto each roll.  Place in a warm oven for a few minutes until the cheese is melted.  Serve.  

#RhodesBread #RhodesRolls #completethemeal

Easy Chicken, Bacon and Ranch Sliders

From: Jenn@eatcakefordinner

(Printable Recipe)

6 Rhodes Warm-N-Serv Dinner Rolls

1/4 c. ranch dressing, plus more for serving

3 large slices Pepper Jack cheese (or your favorite cheese)

3-4 slices bacon, cooked

3 frozen breaded chicken tenders, baked

Bake Rhodes Warm-N-Serv Rolls according to package directions.  When finished baking, slice rolls in half and spread ranch dressing over each half.  Cut or tear the slices of cheese into fourths.  Place two pieces of cheese onto one half of each roll.  Tear the bacon into smaller pieces and divide between one half of each roll.  

Cut the cooked chicken tenders in half and place one half onto each half of each roll.  Place tops onto each roll and place in a warm oven until the cheese is melted, about 2-3 minutes.  Serve with additional ranch dressing, if desired.    

This post is sponsored by Rhodes Bread.  I have always been a fan of Rhodes Rolls and all opinions are my own.  Thanks for allowing me to work with the brands that I love.