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INGREDIENTS

• 1 (14ounce)can artichoke hearts, drained and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 clove garlic, minced
• 2 cups thinly sliced fresh spinach leaves
• 1 1/4 cups shredded sharp provolone cheese(5 ounces)
• 1 1/2 cups of roasted chickenor
• 2 grilled chicken breasts
• 1/2 teaspoon olive oil
• 2 whole wheat pita bread
• marinara sauce

DIRECTIONS

1. Preheat oven to 425.
2. Rinse& Drain artichoke hearts and pat dry dry w/a papertowel and chop finely.
3. Combine artichokes, salt, pepper, garlic, olive oil in a large bowl.
4. Add spinach, cheese, chicken, and toss gently to combine.
5. Cut pitas in half and stuff w/mixture.
6. Place pitas w/stuffed mixture on baking sheet.
7. Bake at 425 for 10-12 minute.
8. Serve w/Marinara sauce for dipping.
9. *Let Calzones cool to room temperature before wrapping for snacks the next day.
10. This will prevent the pita bread from getting soggy.

INGREDIENTS

• 8 ounces frozen cooked shrimp , thawed
• 16 ounces cream cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 cup parmesan cheese
• 1/3 cup mayonnaise
• 1 (10ounce)box frozen chopped spinach, thawed
• 1 (14ounce)jar artichoke hearts, coarsely chopped

DIRECTIONS

1. Heat oven to 350.
2. Place cream cheese, mozzarella, Parmesan& mayonnaise in microwave safe 2 1/2 quart casserole.
3. Heat in microwave 2-3 minutes to melt cheeses;stir occasionally and blend ingredients.
4. Meanwhile, squeeze spinach dry.
5. Pat shrimp dry with paper towel.
6. Stir shrimp, spinach& artichoke hearts into cheese mixture.
7. Bake 30 minutes.

INGREDIENTS

• 4 cups broccoli florets
• 4 tablespoons butteror margarine, divided
• 12 ounces mushrooms, sliced
• 4 tablespoons all-purpose flour
• 2 1/2 cupschicken stock or canned canned low sodium chicken broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, to taste
• pepper
• 1 cup grated cheddar cheese
• 4cooked chicken breast halves, cut into bite-size pieces
• 1 (14ounce)can quartered artichoke hearts, drained
• fresh grated parmesan cheese

DIRECTIONS

1. Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
2. In a skillet over medium heat, melt 1 tablespoon butter.
3. Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
4. Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
5. Add remaining butter to skillet and let melt over medium heat.
6. Add in flour and blend.
7. Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
8. Add in cheese and stir until smooth.
9. Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
10. Pour sauce over the top.
11. Cover and bake at 350° for 40 minutes or until bubbly.
12. Stir and top with parmesan cheese.
13. Bake uncovered for 5-10 minutes or until cheese melts.

INGREDIENTS

• 2 large artichokesor
• 3 medium artichokes, split
• 3 cupschicken stock
• 3 slices lemons
• 2 tablespoons minced shallots
• 1 cupcream
• salt and pepper , to taste

DIRECTIONS

1. Cook artichokes in chicken stock with lemon slices until tender, about 30 to 45 minutes.
2. Discard lemons and removes artichokes from stock.
3. Reserve stock, cool artichokes.
4. Peel stems and mash with one of the artichoke bottoms.
5. Dice and reserve remaining bottoms.
6. Scrape pulp from leaves and combine with the mashed artichoke and reserved stock.
7. Add shallots and cream.
8. Simmer 5 minutes, strain, season to taste and add diced artichoke.
9. Serve!

INGREDIENTS

• 1/4 cup shredded parmesan cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup sun-dried tomatoes packed in oil, softened,coarsely chopped
• 2 cups shredded swiss cheese
• 1 (14ounce)can artichoke hearts, drained,chopped
• 3 cloves garlic, chopped
• 1/4 teaspoonhot pepper sauce

DIRECTIONS

1. Stir together all of the ingredients.
2. Spoon into a 9- inch pie plate.
3. Bake for 25 minutes at 350 degrees.
4. Serve hot with your favorite crackers.