Sesame Noodles

I made sesame noodles tonight using this recipe, they were really good and I will definitely make them again. We had them with marinated salmon and green beans, and had a ton left over for another meal. The only thing I would do differently is that I made these using whole wheat pasta and as you know wheat pasta has a strong taste so it mellows out the seasonings/sauce, so next time I will use regular noodles. The whole family seemed to enjoy them though and that is always plus!

Chicken Spinach Alfredo Pockets

I made this recipe a few weeks ago from A Chef in Training, it was delish, even my husband thought so. Brent does not like chicken pizza, a he really liked it.

SPINACH CHICKEN ALFREDO POCKETS

• 2-3 cups cooked chicken-shredded (I used a rotisserie chicken just to save on time)
• 1 (16oz) jar Alfredo sauce
• 1 (10 oz) bag fresh spinach
• 1 tsp. salt
• 1 (8 oz) bag shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup mushrooms (optional) - I didn't use this because my hubby doesn't really like them
• I threw in about a 1/4 cup of sun dried tomatoes for more flavor, but it is completely optional
• 3 (13.8 oz) cans refrigerated pizza dough*

*I don't know that I'd use the pizza dough cans again, I think next time I'd use the homemade pizza dough recipe I like from Allrecipes.

Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.

Mix shredded chicken, alfredo sauce, spinach, salt, mozzarella cheese, Parmesan cheese, and mushrooms together by hand in a large bowl.

I rolled out the dough and cut to make rectangles for pockets. Place some of chicken mixture on one half of the rectangle dough leavining a 1 inch border. Fold the other half of dough over and press edges together until sealed.

After stuffing and folding each pocket, place on baking sheet. Whisk egg and 1 Tbsp. water together and brush over the top of each pocket. Bake at 375 for 15-18 minutes or until very golden brown on top. Cool 10 minutes before serving.

If you don't want little pockets, another option you could do is:

Unfold one can of dough onto prepared baking sheet. Gently stretch or roll into an 11-inch square; cut in half diagonally, forming two triangles. Place about 1 1/2 cups chicken mixture in the center of the triangle, leaving a 1 inch border on each side. Fold 1 side of triangle over filling, rolling up edges of dough to seal. Cut a small slit in top of calzone to allow steam to escape. Repeat with remaining dough and check mixture. Bake at 425 F for 15 minutes or until Golden Brown.