Monte Cristo Sandwiches

You'll Need:
2 slices bread
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2 slices cooked ham
2 slices cooked turkey meat
1 slice Swiss cheese
1 egg
1/2 cup milk

Directions:
Spread the bread with the mayonnaise and mustard. Layer ham, turkey, and cheese inside.In a bowl beat together the egg and milk. Dip sandwich into egg mix and place on a hot griddle. Flip when toasted brown.

Chicken Tetrazzini

You'll Need:

1 box of egg noodles, spaghetti, linguini or other pasta (your choice!)
4 cups of sliced mushrooms
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup white wine
3 cups coarsely chopped cooked chicken
2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
2 Tbsp lemon juice
Salt and Pepper
1 tbsp ground nutmeg (optional)
1/3 cup fine fresh bread crumbs (or panko)


Directions:
Preheat oven to 375°F. Cook the pasta. Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the wine. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes. In a large bowl combine the pasta, the sauce, the mushrooms, and the chicken. Stir in 1/3 cup of the Parmesan. Stir in the lemon juice. Add salt and pepper to taste. Add the nutmeg. Transfer the mixture to a greased 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Apple Chicken Quesadillas

You'll Need:

4 Flour tortillas (approximately 8-inches wide)
1 cup cooked, shredded or chopped, chicken meat
1/4 lb grated cheddar cheese
1 apple, sliced
1/4 cup salsa
1/2 cup sour cream

Directions:
Heat a large skillet on medium high heat. Place one tortilla in the skillet. Place cheese on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. When the cheese inside the quesadilla has melted, remove the quesadilla. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into triangles. Add sour cream on top or on the side for dipping.