Type what you have

Ingredients

• ✓ pita chip
• sunflower oil
• onion
• garlic
• quinoa
• chicken bouillon
• water
• thyme
• parsley
• chicken chunk
• alfredo sauce
• cream of chicken soup
• butter
• cheese blend
• parmesan cheese

Instructions

1. 1 Heat sunflower oil in a skillet over medium heat; cook and stir onion and garlic until onion is slightly tender, about 5 minutes. Add quinoa and chicken bouillon; cook, stirring frequently, until quinoa is toasted, 5 to 8 minutes.
2. 2 Pour water over quinoa mixture and bring to a boil; cover, reduce heat to medium-low, and simmer for 10 minutes. Stir thyme and parsley into quinoa mixture and simmer until water is absorbed, about 5 minutes. Remove skillet from heat and fluff quinoa with a fork.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Spread quinoa mixture into the bottom of a 9x13-inch baking dish. Sprinkle chicken over quinoa. Spoon Alfredo sauce and cream of chicken soup over chicken layer; top with butter pieces. Sprinkle 1/2 cup Italian cheese blend over entire mixture.
5. 5 Bake in the preheated oven for 15 minutes. Stir mixture and flatten with the back of spoon or spatula; top with pita chips and remaining 1/4 cup Italian cheese blend. Bake until cheese is melted, about 15 minutes. Cool casserole for 5 minutes; top with Parmesan cheese.

By GeeDeth

Ingredients

• ✓ pita chip
• cream cheese
• mozzarella cheese
• garlic powder
• onion powder
• pizza sauce
• mini pepperoni
• basil
• oregano
• tortilla chip
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together cream cheese, half of the mozzarella cheese, garlic powder, and onion powder in a bowl. Spread cream cheese mixture in the bottom of a small baking dish.
3. 3 Add pizza sauce over cream cheese mixture, spreading it into an even layer. Top with remaining mozzarella cheese, followed by pepperoni. Sprinkle basil and oregano over everything.
4. 4 Bake in the pre-heated oven until the cheese has melted and the dip is thoroughly heated through, about 15 minutes. Serve with chips or crackers.

By fabeveryday

Ingredients

• ✓ pita chip
• cherry tomato
• cucumber
• kalamata olive
• feta cheese
• greek salad dressing
• couscous
• hummus

Instructions

1. 1 Put tomatoes, cucumber, olives, and feta cheese in a bowl; add enough salad dressing to coat mixture. Stir. Serve in bento boxes with couscous, hummus, and pita chips.

By stormybeach

Ingredients

• ✓ pita chip
• sea salt
• eggplant
• bread crumb
• egg
• olive oil
• ricotta cheese
• cherry tomato
• basil leaf

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.
3. 3 Spread bread crumbs into a shallow bowl and beat egg in a separate bowl. Dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides.
4. 4 Arrange coated eggplant on a baking sheet and drizzle with olive oil.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes.
6. 6 Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.
7. 7 Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
8. 8 Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.

By Nashville Nosher

Ingredients

• ✓ pita chip
• hummus
• greek seasoning
• feta cheese
• kalamata olive
• cucumber
• tzatziki sauce
• grape tomato
• green onion

Instructions

1. 1 Spread hummus evenly in a pie dish and sprinkle with Greek seasoning. Layer feta cheese over humus, breaking up any large pieces. Layer Kalamata olives and diced cucumber on top. Spread tzatziki sauce carefully on top. Top with tomatoes and green onions. Chill until ready to serve.

By JamieDunlap

Ingredients

• ✓ pita chip
• beet
• goat cheese
• garlic
• greek yogurt
• tahini
• thyme
• lemon juice
• salt
• honey
• olive oil
• pistachio
• cracker
• veggie
• aluminum foil

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Wash beets. Individually wrap beets in a square of Reynolds Wrap® Aluminum Foil. Place on a baking sheet and bake for 45 minutes. Allow them to cool until they are able to be handled.
3. 3 Remove the skins by hand or by rubbing with a paper towel. Cut beets into chunks. Transfer to a food processor or heavy-duty blender.
4. 4 Add goat cheese, garlic, yogurt, tahini, thyme, lemon juice, salt, honey and olive oil. Pulse until smooth and thoroughly combined. Taste and adjust seasoning if desired. Transfer to a serving bowl or platter. Sprinkle with pistachios and drizzle with olive oil. Serve with crackers, raw veggies or crispy pita wedges.

By Reynolds KitchensR

Ingredients

• ✓ pita chip
• albacore tuna
• cucumber
• red grape
• tzatziki sauce
• almond
• feta cheese
• dill
• salt
• black pepper
• lemon juice
• spring mix greens

Instructions

1. 1 Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
2. 2 Serve on a bed of greens with pita chips on the side.

By Stacy Scott-Calcagni

Ingredients

• ✓ pita chip
• chickpea
• blackberry
• almond
• pepperoni
• salami
• wheat cracker
• cucumber
• red bell pepper
• carrot
• red grape
• cherry tomato
• cheddar cheese
• kalamata olive
• hummus
• pickled okra
• artichoke heart
• cauliflower
• red pepper flakes
• black pepper
• dill weed
• garlic
• greek seasoning
• lemon juice
• greek yogurt
• cream cheese
• feta cheese

Instructions

1. 1 Combine feta cheese, cream cheese, yogurt, lemon juice, Greek seasoning, garlic, dill, and black pepper in a food processor. Blend until smooth. Transfer to a bowl and garnish with red pepper flakes. Refrigerate while you assemble the board.
2. 2 Place pickled cauliflower, artichoke hearts, pickled okra, hummus, and olives in separate small serving bowls. Arrange bowls on a large cutting board or platter. Add dip bowl.
3. 3 Arrange some of Cheddar cheese, tomatoes, grapes, carrots, bell peppers, cucumber, crackers, pita chips, salami, pepperoni, almonds, blackberries, and chickpeas around the bowls, without overcrowding. Keep extra ingredients in covered containers in the refrigerator so you can replenish the board as needed.

By Soup Loving Nicole

Ingredients

• ✓ pita chip
• kalamata olive
• pepperoncini pepper
• romaine lettuce
• feta cheese
• rotisserie chicken
• garlic powder
• dill
• greek yogurt
• black pepper
• oregano
• red wine vinegar
• lemon juice
• parsley
• red onion
• cucumber
• tomato
• paprika
• kosher salt
• olive oil
• chickpea

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
5. 5 Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
6. 6 Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
7. 7 Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
8. 8 Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

By NicoleMcmom