One Pan Parmesan Noodles

I cannot say enough good things about this pasta dish.  It is easy, creamy, and pairs well with so many different things.  Our favorite way to enjoy it is with grilled, salt/peppered chicken strips and veggies.  It would make a fantastic side dish as well if you were to eliminate the protein and serve it with another main entree.

This recipe makes 2-4 servings.

1 TBSP olive oil
4 cloves garlic, minced
2 C chicken broth
1 C + extra as needed milk (I use 2%)
8 oz. uncooked fettuccine or spaghetti noodles
1/2 C grated Parmesan cheese
1 TBSP dried parsley
salt and pepper to taste

Heat the olive oil in a large skillet on medium heat.
Stir in the garlic and keep stirring for 1-2 minutes.
Add the chicken broth, 1 C milk, noodles, and salt and pepper.
Bring the mixture to a boil and then reduce the heat and simmer the noodles until they are cooked through.  It will take about 18-20 minutes.
Stir in the Parmesan cheese and add enough milk to get the desired sauce consistency.  Salt and pepper to taste again if it is needed.
Stir in the parsley.
Serve warm as a side dish or as a part of a main dish with a protein or veggies.

This recipe is adapted from damndelicious.net.

Crockpot Black Bean Chicken

This is a tasty and healthy chicken dish that is so easy to prepare.  The chicken is versatile and can be used for salads, tacos, nachos, or eaten straight with a fork.  It has become a regular in our house.

2 boneless, skinless, chicken breasts
1 can black beans, rinsed and drained
1 C salsa
1 TBSP taco seasoning
1/2 tsp cumin

Place the chicken in the crock pot and sprinkle the taco seasoning and cumin on top.
Cover the chicken with the beans and salsa.
Cook the chicken on low for 4 hours (until it shreds nicely with a fork).
Serve warm over lettuce or tortillas with your choice of toppings.

This recipe is from www.skinnytaste.com.

Sweet Paprika Chicken

 

I love easy but flavorful recipes.  With a toddler on my hands who has been trying to help more and more in the kitchen (which is great and I love it...unless I am pressed for time to get a good meal on the table), simple recipes are a must in my kitchen right now.
This chicken recipe comes together so quickly and can be served with a variety of sides (rice, veggies, potatoes, fresh fruit...the possibilities are endless).

This recipe serves 2-4.

2 TBSP brown sugar, packed
2 TBSP paprika
1 1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
2 extra large (cut in half length wise to make them thinner) or four smaller skinless, boneless chicken breasts
2 TBSP olive oil

In a shallow bowl, combine the brown sugar, paprika, salt, pepper, and garlic powder.
Coat each piece of chicken entirely with the seasoning mixture.
In a large skillet, heat up the olive oil on medium heat.
When the oil and pan is warm, place the chicken breasts on the pan and cook each side for 5-7 minutes until the entire piece is cooked through.
The outside will get a little dark.  It is just the sugar caramelizing.
Remove the chicken from the heat and let it rest for 5 minutes.
Slice the chicken into long slices for serving.

This recipe is from melskitcencafe.com.

Homemade Fajita Seasoning

 

Another homemade seasoning on the menu!  This fajita seasoning did not disappoint.  It was so much tastier than any store bought fajita mix I have ever used.
I love having homemade seasonings in my pantry.  They taste better and are so much better for you.  I just store mine in glass canning jars or extra glass jars I have saved and sanitized from other foods.  I added this fajita mix to my homemade collection including homemade taco seasoning and homemade pumpkin pie spice.

2 TBSP corn starch
4 tsp chili powder
2 tsp kosher salt
2 tsp paprika
1 tsp sugar
1 tsp onion powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper

Combine all ingredients in an airtight jar or container and store at room temperature.
Use for any fajita dish!

This recipe is adapted from simplyscratch.com.

Sweet and Sour Chicken

I love when my husband finds something he wants to cook and then spends time in the kitchen with me.  We have made this meal multiple times already and it will be made many more.  We usually stick to the healthier version of "fried" goods and bake them (plus we don't like the mess of frying in the house), but these chicken bites were worth all the effort and the mess.  The chicken is so moist on the inside and crispy on the outside.  Paired with sweet and sour sauce and homemade fried rice, this was fun to make and yummy to eat!

(Note:  We have yet to find the "perfect" sweet and sour sauce.  When we do, it will get its own post.  Until then, use your current favorite!  And I am taking suggestions...)

This recipe serves 3-5.

2-3 chicken breasts, cubed
1 tsp salt
1 tsp garlic powder
dash of pepper
1/4 C water

Batter:
1 egg
1 tsp garlic powder
dash of pepper
1/4 C cornstarch
1 C water
1 1/4 C flour
3 TBSP canola oil
1 TBSP baking powder.

oil to fry with

Mix the chicken cubes in a large bowl with the salt, garlic powder, pepper and water.
Cover the bowl and put it in the refrigerator for 30-60 minutes.
In a separate mixing bowl, combine the egg, garlic powder, pepper, salt, cornstarch, and water.
Stir in 1 C of flour.
Add the remaining 1/4 C flour and canola oil.
Stir in the baking powder (the batter should be really thick).
Combine the batter and the chicken - coat the chicken well.
Heat the oil for frying to 375 in a large, deep pan.
Cook the chicken (you will need to do multiple batches depending on the size of your pan) for 3-5 minutes.
Stir the chicken while frying it so that it cooks evenly.
Put the chicken on a paper towel or in a colander to drain any excess oil.
Serve warm with your favorite sweet and sour sauce and sides!

This recipe is from the following video: https://www.youtube.com/watch?v=G4Qr_Eqtrc4

Pesto and Ranch Crockpot Chicken

I loved how simple this recipe was.  Since my little guy is very mobile now and all over the place and into everything all day long, the more recipes I have that I can throw in the crock pot during naptime, the better! 
The chicken is also extremely versatile.  It can be paired with rice, fries, put in a sandwich, or eaten as is.

2-4 boneless, skinless chicken breasts
4-6 oz. pesto sauce
1 package of dry ranch dressing mix
about 1 C chicken broth

Put the chicken breasts in the crock pot.
Cover evenly with the pesto.
Sprinkle with the ranch mix.
Pour the chicken broth over the top.
Let it cook on high for 3-4 hours or low for 6-8 hours until the chicken is cooked through.

This recipe is adapted from picky-palate.com.

Creamy Cheesy Chicken Bake

Wow.  This chicken was awesome!  I will admit, it is not the most healthy recipe out there, but we paired it with broccoli and quinoa so it is fine, right?  I sure hope so, because I plan on making this many times in the future!

2-4 chicken breasts (I halved mine because the chicken breasts were huge, but it is not a neccessity)
1/2 C grated Parmesan cheese
1/2 C mayonnaise or Greek Yogurt (I have only used mayonnaise but the original recipe said either would work)
1 1/2 tsp seasoning salt
1 tsp garlic powder
1/2 tsp pepper
1/4-1/2 C shredded Italian blend cheese (or just more parmesan cheese)

Preheat the oven to 375.
Coat an 8"x8" or 9"x13" pan with cooking spray (depending on the size and cut of your chicken breasts).
Place the chicken in the pan.
In a mixing bowl, combine the parmesan cheese, mayonnaise, seasoning salt, garlic powder, and pepper.
Spread the mayonnaise mixture over the top of the chicken.
Sprinkle the remaining cheese on the top.
Bake for 40-45 minutes until the cheese is golden and the chicken is cooked through.

*This recipe is adapted from http://www.mykitchenescapades.com.

Braided Sandwiches

This braided BBQ chicken sandwich made for a simple, tasty dinner last night!  We are going to be experimenting with different sandwich fillings and making this often this summer.

This recipe makes 2 large sandwich braids.

Roll Dough:
1 1/2 C warm water
1 TBSP active dry yeast
2 TBSP sugar
2 TBSP canola oil
1 tsp salt
4 C (give or take a little bit) flour

BBQ Chicken Filling (amounts are up to taste...do you want it cheesier, saucier, etc.):
2-3 chicken breasts, cooked and shredded
favorite BBQ sauce
mozarella cheese
cheddar cheese

Combine the water, yeast, and sugar in a bowl and let it sit for about 5 minutes until the mixture gets frothy.
Add in the oil, salt and 2 C of flour.  Mix until smooth (I used a KitchenAid mixer).
Gradually add the remaining flour until the dough is still tacky but has pulled away from the sides of the bowl.
Knead in the mixer for 3-4 minutes or by hand for 8-10 minutes.
Put the dough in a greased bowl and cover lightly for 1 hour or until doubled in size.
Preheat the oven to 400.
Punch the dough down and split it in half.
Roll out one half on a greased cookie sheet.
Using a pizza cutter (or sharp knife) make slices on the outside 1/3's of the dough rectangle.
Add half of the chicken and sauce to the middle of the dough.

Sprinkle with the cheeses and then "braid" the dough by folding over one strip from each side at a time and layering it with the opposite strip of dough.

Fold the last two strips up to close the end of the sandwich.
Repeat the process for the second sandwich.
Let the sandwiches sit for about 15 minutes.
Bake for 15-20 minutes until the dough is cooked through and golden.

*This recipe is from melskitchencafe.com

Honey Sesame Chicken

This chicken made my house smell so good this weekend!  I love the crock pot!  We loved the chicken over rice, but the soy sauce was just a little strong for our taste.  Next time I will make it with 1/2 C soy sauce instead of 3/4 C.

2-4 boneless, skinless chicken breasts
1 C honey
1/4 C ketchup
1/2-3/4 C soy sauce
4 tsp onion powder
2 cloves minced garlic
4 tsp cornstarch
6 TBSP water
sesame seeds

Put chicken breasts in the crock pot.
Mix the honey, ketchup, soy sauce, onion powder, garlic in a separate bowl.
Pour over the chicken.
Cook on low for 4-5 hours.
Remove the chicken and cube or shred it.
Mix the water and cornstarch in a small cup or bowl and pour into remaining sauce in the crockpot.
Let it cook on high for 20-30 minutes.
Add the chicken back into the crock pot and let it cook for another 30 minutes.
Serve over rice and sprinkle with sesame seeds.
 
*This recipe is adapted from lifeinthegreenhouse.com.

Crock Pot Chicken Chili

Like I explained earlier...the crock pot and I are inseparable right now.  This dish was explained to me as the "best recipe" she has ever made from Pinterest by my cousin.  We decided to give it a try and thoroughly enjoyed it.  All of the ingredients are things I always have in my pantry and paired with fresh tortillas or tortilla chips, you can't go wrong if you are looking for a simple, tasty meal.

1 can black beans, rinsed
1 can corn, undrained
1 can original Rotel tomatoes, undrained
1 package dry ranch dressing mix
1 tsp cumin
1 TBSP chili powder
1 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp pepper
2 chicken breasts
1 C diced onion
1 TBSP olive oil
2 garlic cloves, minced
6 oz. cream cheese (the original recipe called for 8 oz., but 6 oz. was plenty)

Heat the olive oil in a large skillet and cook the onions for 6-8 minutes until soft.
Add the garlic and cook for 1 more minute, stirring.
Put the chicken, onion and garlic, beans, corn, tomatoes, and seasonings in the crock pot.
Place the cream cheese on the top.
Cook for 6-8 hours on low or 3-4 hours on high.
About halfway through cooking, stir in the cream cheese (it should be melty by that point).
Before serving, shred or cube the chicken and then return it to the crock pot.

*This recipe was slightly adapted by Cookie Sundays from Budget Savvy Diva.

Crock Pot Jambalaya

With our new little addition to our family, the crock pot has become one of my best friends.  I can make dinner during nap time in the morning (sometimes the only nap of the day) and it is ready to go when my husband gets home.
This recipe was quite tasty and made a good amount of leftovers after the two of us ate what we could for dinner.

2 boneless, skinless chicken breasts, cubed
1 lb turkey sausage, sliced
2 cans (14.5 oz) diced tomatoes, undrained
3 TBSP onion powder
1 C chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp garlic, minced
2 tsp Creole seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
rice (we used brown rice - 1 C dry - but you can use instant rice, boxed rice...whatever sounds good to you)

Put all ingredients except the rice in the crock pot (you can even do it the night before and refrigerate it).
Cook in the crock pot for 7-8 hours on low or 3-4 hours on high.
Mix the cooked rice into the jambalaya for the last 15 minutes so that it is all combined and heated through.

*This recipe is adapted by Cookie Sundays from plainchicken.blogspot.com.

Firecracker Chicken

This was a big hit in our home.  It definitely had a kick - I am so glad our little one does not mind when I eat spicy food...it doesn't seem to affect him and his eating at all!

2-4 TBSP canola oil
3-4 boneless, skinless chicken breasts
salt and pepper to taste
1 C cornstarch
2 eggs, beaten
1/3 C hot sauce (wing sauce - buffalo flavor is supposed to be milder stuff)
1 C brown sugar, packed
1 TBSP water
2 tsp apple cider vinegar
1/2 tsp salt

Preheat oven to 325.
Coat a 9"x13" baking dish with cooking spray.
Heat the canola oil over medium heat in a large frying pan.
Cut the chicken into bite-sized pieces and season them with salt and pepper.
Put the cornstarch in a large bowl and coat the chicken pieces with it.
Whisk the eggs in a shallow dish or bowl and dip the cornstarch covered chicken pieces in the egg and put them in a single layer in the oil.
Cook the chicken pieces for 1-2 minutes on each side until they are golden brown on the outside (thie chicken does not cook all the way through).
Place the chicken in a single layer on the bottom of the baking dish.
In a small bowl, mix together the hot sauce, brown sugar, water, apple cider vinegar, and salt.
Pour the sauce mixture over the chicken.
Bake for 50-60 minutes until the chicken is cooked through.
Turn the chicken a couple of times while it is baking to make sure it is coated evenly with sauce.
Serve with rice or quinoa.

*This recipe is from melskitchencafe.com

Creamy Taquitos

I have no idea why I have not posted this before.  We love these taquitos - they are easy and quick to make and so good with refried beans and guacamole.  There were various recipes circulating the internet on Pinterest and different blogs.  I made some adjustments using a few different recipes for the final recipe here.  These are great to freeze and cook later, too!

3 oz. cream cheese, softened
1/4 C salsa
1 TBSP lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
2 garlic cloves, finely minced
3 TBSP chopped cilantro
2-3 green onions, chopped
2 C cooked chicken, shredded (or 2 cans of chicken, drained)
1 C Mexican or cheddar cheese
10-12 tortillas
cooking spray
Kosher salt for sprinkling

Preheat the oven to 425.
Line a baking sheet with parchment paper and spray it with a layer of cooking spray.
Combine all ingredients on the list from cream cheese through cheese in a large bowl.
Place 3-4 TBSP of the filling in each tortilla and roll them tightly.
Spread out evenly on the baking sheet.
Spray the taquitos with a thin layer of cooking spray and sprinkle with Kosher salt (the rough, larger granules give the taquitossome extra "umph" - don't eliminate the step).
Bake the taquitos for 12-20 minutes until ends start to get crispy and the taquitos are cooked through (it will vary depending on how thick they are and how your oven cooks).

To freeze the taquitos, place them on a greased pan after rolling them and before baking them and put them in the freezer for 30-60 minutes.
Remove from the freezer and place them in a freezer safe container.
To cook after frozen, place the taquitos on a greased pan, spray the tops, and sprinkle with salt.
Add a couple of minutes to the cooking time until warmed through.

*This recipe was altered from ourbestbites.com.

Honey Mustard Chicken

This is a simple but tasty version of honey mustard chicken I have had around for the last few years.

4 boneless, skinless chicken breasts, sliced in half to make them thinner
4 TBSP Dijon mustard
4 TBSP honey
3 C Panko crumbs (or bread crumbs - Panko is crunchier)
salt and pepper to taste
3 TBSP olive oil

Preheat the oven to 400.
Coat a glass pan (at least 8"x8") with a layer of non-stick spray.
Season the chicken with salt and pepper.
Combine the mustard and honey in a bowl.
Coat each chicken breast in honey-mustard and then Panko crumbs.
Cook the coated chicken breasts in oil in a frying pan until both sides are golden brown.
Transfer the chicken to the baking dish and bake for 20-40 minutes until the chicken is cooked through.
Serve as a main dish or in sandwiches!

Southwestern Egg Rolls

The day my coworker brought these to work - I went home and made them for dinner!  They are so simple and super tasty.

1-2 chicken breasted, cooked and diced
1/2 red bell pepper, diced
2 TBSP green onions, minced
1 can corn, drained
1 can black beans, drained and rinsed
1/4 C spinach, thinly sliced
1 small can (4 oz) green chilies
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
dash cayenne pepper
1 C shredded cheddar cheese
10-12 flour tortillas

Combine all ingredients (except cheese and tortillas) in a large skillet.
Heat until warmed through.
Pour into a large bowl and stir in the cheese.
Place 1/3-1/2 C of the mixture into each tortilla and fold them so the mixture cannot escape.
Place in a panini or sandwich style grill for 2-3 minutes until golden brown grill marks appear!
Serve with this creamy avocado sauce!

Southwestern Chicken and Rice

This is one of my weeknight, go-to meals.  It is so tasty, makes great leftovers, and never gets old!  It cooks in a single skillet, making clean-up easy, too.

1 C salsa
2-4 chicken breasts, uncooked, cubed into bite-sized pieces
2 C water
1 package taco seasoning
1 can black beans, drained
1 can corn, drained
1/2 green pepper, diced
1/2 red pepper, diced
2 C minute rice
1 1/2 C grated cheddar cheese (or mexican blend)

In a large skillet, bring the salsa, taco seasoning, water, and chicken to a boil.
Cover and bring the heat to medium.
Simmer for 10 minutes.
Stir in the beans, rice, corn, peppers, and rice.
Bring the heat to low.
Cover and simmer for 5 minutes.
Stir and then cover with cheese.
Remove from heat and let it sit, covered, for 2-3 minutes or until the cheese is melted on top.

*Adapted from a recipe from my Aunt from some cookbook she had :-)

Saucy Garlic Chicken

This dish tastes and looks a lot fancier than the effort it takes to make it!  The sauce would also go well with gnocchi or other pastas.  Don't let the 4 whole garlic bulbs scare you away...the garlic is definitely not overwhelming!

Cheesy Garlic Sauce:
4 whole garlic bulbs
1 TBSP olive oil
6 TBSP butter
6 TBSP flour
3 C milk
2 C grated Parmesan cheese
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp black pepper

Remove the outer skin of the garlic bulbs without separating the cloves.
Cut the tops off the bulbs.
Brush with olive oil.
Wrap each bulb in foil and bake at 425 for 30-35 minutes.
Cool for 10-15 minutes.
Melt the butter in a saucepan.
Mix in flour until smooth.
Gradually stir in milk and boil for 1-2 minutes until the mixture is thickened.
Stir in the cheese, nutmeg, salt, and pepper.
Place the sauce into a blender.
Squeeze the softened garlic into the blender.
Blend until smooth.

Chicken Dish:
1 TBSP olive oil
1 package of spinach (9 oz.)
1/4 tsp salt
1/4 tsp pepper
1/2 C Parmesan cheese
4-6 chicken breasts, halved

Optional:
Pasta
Chopped tomato
Minced parsley

Preheat oven to 425.
Place spinach in a greased 9x13" pan.
Sprinkle with salt and pepper.
Brown chicken in oil on the stove top (both sides).
Place the chicken on the spinach.
Cover with the Cheesy Garlic Sauce.
Cover the pan with foil.
Bake for 30-35 minutes until the chicken is cooked through.
Remove foil and sprinkle with Parmesan cheese.
Bake for 5 more minutes.
Prepare the pasta, parsley, and tomato if desired.
Serve the chicken and sauce over the pasta topped with tomato and parsley.

Recipe from Taste of Home Magazine.

Green Chile Chicken Enchiladas

These enchiladas are some of the best white sauce enchiladas I've had!  They are creamy and flavorful and we absolutely loved them.

Filling:
3 C cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (any type of bean will work)

Sauce:
2 TBSP butter
1/2 C chopped onion (about 1/2 medium onion)
2 TBSP flour
1/3 C chicken broth
¼ C milk
¼ tsp salt
¼ tsp pepper
1 can (7 ounce) green chile enchilada sauce
½ C sour cream

2 C Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375.
Combine the softened cream cheese and green chiles in a large bowl.
Add chicken and black beans.  Set aside.
Melt butter in a large skillet.
Add the onion and cook until it is translucent (about 3-4 minutes).
Sprinkle the flour over the onions and stir...cook for 1 minute, stirring.
Whisk in chicken broth and milk.
Cook mixture over medium heat until it is bubbling and thickened (4-5 minutes).
Remove the skillet from heat and add the enchilada sauce and sour cream.
Grease a 9x13 baking dish.
Spread 1/4 of the sauce in the bottom of the dish.
Fill each tortilla with about 1/2 C chicken mixture and 2 TBSP of jack cheese (save 1/2 C cheese for top).
Roll the tortillas and place seam side down in baking dish.
Pour the remaining white sauce over the top.
Top with remaining cheese.
Bake for 20-30 minutes until lightly browned and bubbly.
Sprinkle with fresh cilantro.

* This recipe comes from My Kitchen Cafe.

Chicken Salad

I made this salad for my friend Becky a few weeks ago and she asked for the recipe and I am finally getting to posting it.  Here you go Becky!

Keep in mind this can definitely be modified to fit what you have in the refrigerator and pantry.  My recipe changes almost everytime!  Feel free to vary measurments based on your taste as well

2 boneless, skinless chicken breasts; cooked (baked, grilled, boiled...your choice) and diced or shredded
1 C halved seedless grapes - or - 1 apple (your choice of kind...I prefer fugi) diced into small pieces
1/2-1 C chopped pecans
1/4 C finely sliced green onions
1 tsp Dijon mustard
1/2 C ranch dressing (enough to make the salad as moist or as dry as you want)

Stir all the ingredients together in a bowl.
Refrigerate until serving.

This salad is great plain or with some spinach or mixed greens.  It makes amazing sandwiches and we have also eaten it in tortillas!  It is so versatile and an amazing make-ahead dish!

Turkey Avocado Burgers

Some recipes are just good or ok.  Some involve many "wows" and "I could constantly eat these" from a husband who tries your new recipes.  This is one of the latter.  I look forward, with great anticipation, to the arrival of my Taste of Home magazine every two months.  When it gets here, I drool over it and read it cover to cover immediately.  This issue include some contest winning chicken recipes.  The Open-faced Chicken Avocado Burgers screamed my name.  Instead of ground chicken, though, I used ground turkey.  I also substituted red pepper flakes for cayenne pepper in the sauce.  The sauce itself deserves its own post and will get one next!  Enjoy...these are so amazing!

Sauce:

1 TBSP lemon juice

1/4 tsp Worcestershire sauce

1/2 medium ripe avocado, peeled

1/2 C mayonnaise

1/4 C sour cream

4 green onions, coarsely chopped
1/2 tsp salt
1/2 tsp red pepper flakes

Combine all ingredients for the sauce in a blender.
Process until a smooth sauce forms.
Chill in the refrigerator until ready to serve.
(This sauce would be an awesome addition to many other dishes...tacos, sandwiches, dips...)

Burger:

1 lb ground turkey

1/4 C shredded parmesan cheese

2 TBSP prepared pesto

3 garlic cloves, minced

1/4 tsp salt

1/2 lb fresh mozzarella (so amazing!), cut into 4 or 5 slices (depending on number of burgers)

4 bun halves or slices of Italian bread (I just used some bakery fresh buns)

2 C fresh spinach or arugula

tomato slices

dried basil (optional, to taste)

pepper (optional, to taste)

Combine turkey, parmesan cheese, pesto, garlic, and salt.

Shape into 4-5 burger patties.

Cook burgers in a large skillet over medium heat (approximately 5-7 minutes/side).

Top each burger with 1 slice of mozzarella cheese; cover skillet and cook for 1 minute.

Buns/Bread:

Put  a thin layer of mayonnaise or oil on the bread and broil on top rack of the oven until slightly crsipy.

Putting the burgers together:

Spread sauce generously onto bread.

Top with spinach.

Add burger.

Top with tomato slices and basil and pepper to taste.