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Monthly Archives: October 2016

Flatbread Pizza With Roasted Beets, Goat Cheese & Arugula

Roasted Beet, Goat Cheese & Arugula Flatbread Pizza is a hearty and earthy appetizer or meal with a gourmet twist.

flatbread pizza

Happy Friday Friends!!!

Our weekends can get pretty busy with hockey practice, hockey games, birthday parties, etc, etc. But, we so look forward to the weekend and totally embrace the chaos. There’s not always enough time to cook healthy home cooked meals so I do what I can to try and come up with short cuts here and there.

This one is a beauty….. Naan Bread! It’s still fairly new to me but it is a traditional East Indian bread that is very much like a flat bread. I find it in my grocery store bakery section and I stock up on it. You can make all sorts of quick meals with it. One of my personal favourites is flatbread pizza. The kids love it with bbq sauce and cheddar cheese (This is one of my faves too). But for the adults I came up with this gourmet pizza with roasted beets, goat cheese, arugula, and a balsamic glaze.

 This is so delicious you guys. Especially if you like beets, you have to try this. It looks so fancy and delicious. You’ll look like a pro!

If you have any great flatbread pizza ideas, leave it in the comment section below. I’d love to hear them.

Now I’m off to the Halloween store to buy a few accessories for the kids’ costumes. Can’t wait to reveal their costumes.

Have a great weekend friends!

flatbread pizza

Slice the beets on the thin setting on a mandolin and toss them in some olive oil, salt and pepper.

flatbread pizza

flatbread pizza

flatbread pizza

flatbread pizza

Roasted Beet, Goat Cheese, & Arugula Flatbread
  1. 2 pieces of naan bread
  2. 1 beet peeled and sliced thinly
  3. 3 tbsp olive oil
  4. 2 tbsp goat cheese
  5. 1 cup of arugula
  6. balsamic glaze (store bought) for drizzling
  1. Set oven to 450 degrees F and prepare a baking sheet with parchment paper.
  2. Toss sliced beets in 1 tbsp of olive oil and season light with salt and pepper.
  3. Arrange beets on baking sheet and place in oven for approx. 10 minutes (check often, cooking time will vary depending on how thick the beets were sliced)
  4. Prepare another baking sheet with parchment paper and place your naan bread on it.
  5. Drizzle the bread with olive oil and spread out with a spoon.
  6. Arrange roasted beets on the bread, crumble goat cheese allover the top and place back in the oven for 5 minutes.
  7. Remove from oven, top with arugula then drizzle the balsamic glaze over top.
  8. Enjoy!
Amanda's Daily Dish

Broccoli Chicken Alfredo Lasagna

Broccoli Chicken Alfredo Lasagna is a rich and delicious twist on your classic tomato based lasagna. Alfredo Lovers behold!



I am all about casserole type dishes. You put them together, throw them in the oven and you’ve got dinner made. These are especially handy for our super busy nights when we are running from rink to rink (like tonight). I love it because we can just reheat the meal and it tastes just as good as when you first took it out of the oven (sometimes even better).

Now, my kids are all about Alfredo sauce. Whenever we go to the Olive Garden all pasta dishes must have Alfredo sauce on them. So I came up with this recipe for Broccoli Chicken Alfredo Lasagna. I had originally planned on making just Chicken Alfredo Lasagna but I wanted to sneak some veggies in there. It worked out great. The kids devoured it and we still have some left over for lunch today. Bonus!

I made this around lunch time and then just set it aside until after we got home from hockey. It was awesome to come home to a delicious home cooked meal. 

So, if you’re looking for a yummy recipe to make ahead, this one is perfect.

(I took a lot of pictures this time…just skip to the bottom for the recipe)

Broccoli Chicken Alfredo Lasagna

Bake the chicken with a dash of olive oil in a 425 degree F oven for 20 minutes and let sit for 10 minutes for tender and juicy chicken. Flip after 10 minutes.


I love the smell of fresh garlic and butter cooking



Pour your Alfredo sauce allover the chicken and shred away.




Finely chop up your broccoli so the layers fit together nicely.




Lots of cheese = extra cheesy




Broccoli Chicken Alfredo Lasagna
  1. 4 chicken breasts
  2. Alfredo sauce (see recipe below or you can use store bought jars)
  3. 1 box of lasagna noodles
  4. 500 g cooked broccoli finely chopped
  5. 4 cups shredded mozzarella
  6. 1 tbsp dried parsley for garnish
  7. For the Alfredo Sauce >>
  8. 1/4 salted butter
  9. 1 cup heavy cream
  10. 2 cloves of garlic
  11. 1 1/2 shredded parmesan cheese
  12. 2 cups shredded mozzarella cheese
  13. 4 oz cream cheese
  14. salt & pepper to taste
  1. Heat oven to 425 degrees F. Cook chicken breasts for 20 minutes flipping after 10 minutes. Turn off oven and leave breasts in oven for 10 more minutes. Remove and cover with foil.
  2. For the Alfredo sauce, in a medium saucepan melt butter and add garlic. Cook on low until butter is melted. Whisk in heavy cream and milk. Turn up heat to med-high and add cheese, whisk until completely melted. (sauce may seem a bit thin but it will thicken as it cools and as the chicken is added). Add salt and pepper to taste to the sauce.
  3. Pour Alfredo over the chicken and shred.
  4. In a 9 x 13 baking dish spread a thin layer of chicken mixture.
  5. Then layer the noodles followed by another layer of chicken mixture.
  6. Place broccoli over the chicken and add cheese.
  7. Then noodles, chicken, broccoli, cheese.
  8. End with noodles sprinkled with cheese and parsley.
  9. Spray a sheet of tin foil with cooking spray. Cover dish and bake at 350 degrees F for 1 hr.
  1. You can use store bought Alfredo sauce too.
Amanda's Daily Dish


Coconut Chicken Nuggets

These Coconut Chicken Nuggets with Copycat Chick-Fil-A Sauce are such a huge hit with the kids


It has been so crazy around my house lately. Three of the Four kids have birthdays in the Fall so we have had birthday after birthday. Yesterday was actually my oldest boy’s birthday. We went to Applebee’s because he was requesting the triple chocolate meltdown for dessert. One of my faves.

I am also helping with managing three hockey teams. Three! I don’t know why I do this to myself. Haha. It’s so much work. With my husband coaching I guess it only makes sense. But I’ve still been cooking up a storm, I just don’t always have time to snap pictures. Half the time we are running out the door to a game while we are eating. But now that the teams are almost all set up and organized I’d like to share a bunch more recipes.

I have had a few posts in the works and I wanted to share this one with you all today. This recipe for Coconut Chicken Nuggets is scrumptious. I love them, the kids love them. Everyone’s happy. I didn’t have much time to take pictures of the process but the end result is all that really matters. And the dipping sauce is so good too! We don’t have a Chick-Fil-A where I live so the fact that I can whip up a similar sauce at home is great.

So, if you’re looking for a chicken nugget recipe with a little twist, give this one a whirl.

Have a great day friends!coconut chicken nuggets



Coconut Chicken Nuggets
  1. 1/2 cup flour
  2. 1/2 tsp salt
  3. 1/8 tsp pepper
  4. 1/2 tsp paprika
  5. 3 eggs
  6. 2 cups of sweetened flaked coconut
  7. 4 chicken breasts cut into 1 1/2" cubes
  1. In a medium sized saucepan add vegetable oil until it is about half full. Heat the oil to 360 degrees F (usually med-high heat).
  2. You will need 3 bowls to complete the steps of the chicken coating.
  3. In bowl 1 combine flour, salt, pepper, and paprika. Set Aside
  4. In bowl 2 gently whisk 3 eggs. Set aside also.
  5. In bowl 3 add the coconut.
  6. Now that you have your coating steps set up, using tongs dip a few pieces of chicken into the flour (cover completely)
  7. Transfer chicken into egg bow and cover completely
  8. Then transfer the chicken to the coconut and gently press the coconut into the chicken.
  9. Put the coated chicken pieces on to a plate and repeat the steps until your chicken is all coated and ready to fry.
  10. When frying the chicken make sure your oil is not too hot or you will burn the coconut before the chicken is fully cooked. Work in batches to make sure you don't overcrowd them and scoop and coconut out of the oil that has fallen off the chicken.
  11. Fry for about 5-8 minutes (test one piece to make sure it is cooked all the way through)
  12. Remove from oil and set aside on paper towel to remove excess oil
  13. Serve with Copy Cat Chick-Fil-A sauce (recipe below)
  14. Copy Cat Chick-Fil-A Sauce
  15. Mix together
  16. 1/2 cup mayo
  17. 2 tbsp Honey
  18. 1 tbsp mustard
  19. 2 tbsp bbq sauce
Amanda's Daily Dish