Easy Chicken Pot Pie

This recipe came out of my 300 calorie cook book. I was looking for healthy and quick recipes to make after a long day of work!  I came across this one and decided to make it because we love chicken pot pie!  This recipe is only 190 calories per serving on top of it!

Easy Chicken Pot Pie

Yield: 3 Serving

1/2 Cup condensed reduced-fat, reduced sodium, cream of chicken soup
1/4 Cup fat free (skim) milk
1 Cup frozen mixed vegetables
1/2 Cup diced cooked chicken breast
1/2 Cup Bisquick Heart Smart Mix
1/4 Cup fat-free (skim) milk
1 Egg white or 2 Tbsp. fat-free egg product

Heat oven to 400 degrees Fahrenheit.  In un-greased microwaveable 1-Qt casserole, mix soup and 1/4 Cup milk; stir in vegetables and chicken.  Microwave uncovered on high 3 minutes; stir.
In a small bowl, stir in remaining ingredients with wire whisk or fork until blended.  Pour over chicken mixture.
Bake uncovered about 20 minutes or until crust is golden brown.

This recipe was so quick and easy and was the perfect recipe to make after a long day of work.  It was fulfilling to make a meal after working all day and going to the gym!  Enjoy!  

Spicy Pork Chili

Since it is getting colder outside, I have decided to start making soups and chili's again!  I love this time of year when soup/chili is an acceptable dinner at night.  It's warm, comforting and filling after a long day at work!  I love making chili and I was excited to try this recipe when I saw that it was pork and not your typical ground beef.  This was extremely easy to make and the pork melted in your mouth!

Spicy Pork Chili

Yield: 6 Servings

2 Lbs. boneless, pork, cut into 1/2 inch cubes
1 Tbsp. vegetable oil
1 Can (28oz) crushed tomatoes
2 Cups frozen corn
1 Can (15oz) black beans, rinsed and drained
1 Cup chopped onion
1 Cup beef broth
1 Can (4 oz) chopped green chilies
1 Tbsp. chili powder
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. pepper
1/4 Cup minced fresh cilantro
Shredded cheddar cheese, optionl

In a large skillet, cook pork in oil over medium-high heat for 5-6 minutes or until browned.  Transfer pork and drippings to a 5 quart slower cooker.
Stir in the tomatoes, corn, beans, onion, broth, chilies, chili powder, garlic, salt, cayenne and pepper.  Cover and cook on low for 6 hrs or until pork in tender.  Stir in cilantro.  Serve with cheese if desired.

I did a few things differently.  I cooked the onion in the pork and poured it all in the crock pot.  I did not add the green chilies, but I did add a can of drained chili beans.  I think the extra chili beans gave this a great added flavor from trying it before and after adding them.  I didn't have any cayenne pepper but I added crushed red pepper instead.  I skipped the cilantro and served with cheddar cheese and sour cream!  Enjoy!

Teriyaki Steak Dinner

This is another recipe out of my 300 calorie cookbook.  We love steak and I really enjoy teriyaki but have never thought to combine the two.  This recipe was simple to make without using the stove!  Less heat in my kitchen is always a good thing during the summer!

Teriyaki Steak Dinner

Yield: 4 Servings

1 Tbsp. butter or margarine
1 Medium bell pepper (any color)  coarsely chopped (1 Cup)
1 1/2 Cups sliced fresh mushrooms (about 5 oz)
4 boneless beef strips steaks, about 3/4 inch thick (6 oz each)
1/2 tsp. garlic salt
1/4 tsp. coarsely ground pepper
1/4 Cup teriyaki baste and glaze (from 12 oz bottle)
2 Tbsp. water

In a 12-inch nonstick skillet, melt butter over medium-high heat.  Cook bell pepper in better 2 minutes, stirring frequently.  Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until vegetables are tender.  Remove vegetable mixture from skillet; cover to keep warm.
Sprinkle beef steaks with garlic salt and pepper.  In same skillet, cook steaks over medium heat 6 to 8 minutes, turning once or twice, until desired donness
Return vegetables to skillet.  Stir teriyaki glaze and water in vegetables and spoon over steaks.  Cook about 1 minute, stirring vegetables occasionally, until thoroughly heated.

I did a few things differently.  I used venison steaks instead of beef steaks.  We really enjoy venison and it's free for us!  I also did not use bell peppers as we both do not like them.  I just did mushrooms and did more than what the recipe called for. I cooked the steaks until they were about medium to medium rare and added a bit more garlic powder as I cooked them.  I also did not add the water to the teriyaki sauce.  It turned out great!  They were sweet and tangy!  I would definitely make this recipe again and add more vegetables or do chicken.  Enjoy!

Shrimp and Bow-Tie Casserole

I haven't been cooking lately, because of the heat, but I have decided to start up again!  I also have decided to use my 300 calorie cookbook more!  I looked through it and saw this recipe and it sounded great!  Well, turns out, it is great!  This was very simple to make and well worth cooking in the heat!

Shrimp and Bow-Tie Casserole

Yields: 5 servings  290 calories

3 Cups uncooked bow-tie (farfalle) pasta (16 oz)
3 Tbsp. onion soup mix and dip mix
2 Cups fat free (skim) milk
1 lb. cooked deveined peeled medium shrimp, thawed if frozen, tails removed
1 1/2 Cups frozen baby peas
1/2 Cup shredded Havarti cheese (2 oz)
1/4 tsp. paprika

Heat oven to 350 degrees.  Spray 2-quart  casserole with cooking spray.
Cook and drain pasta as directed on package. Place pasta in casserole.  In same saucepan, heat soup mix and milk over medium heat just to boiling, stirring continuously.  Pour over pasta.  Add shrimp and peas; stir gently to mix.  Sprinkle with cheese and paprika.
Cover; bake 35-45 minutes or until thoroughly heated and bubbly around edges.

I added something to this recipe that was much needed in my opinion.  It needed a crunch!  I added some round Ritz butter crackers, crushed up to the top and before I served it, I added a little more shredded Havarti cheese.  I would also make sure the milk and onion soup mixture thickens up more before I put it on the noodles!  Enjoy!

7-Layer Mexican Appetizer

This was the last appetizer that I made for the party.  The ingredients are not what the picture was!  So, I improvised a bit.  This appetizer turned out really good and everyone really seemed to enjoy it!  There was none left!  I will give you the original recipe and then told you what I changed!

7-Layer Mexican Appetizer

16 ozs refried beans

2-3 avocados

1 lime

salt

16 ozs sour cream

114 ozs taco seasoning

1 bunch green onion (chopped)

black olives

2-3 tomatoes (chopped de-seeded)

2-3 cups sharp cheddar cheese (grated)

chips (nacho) 

 

1.	Layer #1: Spread the entire can of refried beans on a dinner-sized plate/platter.
2.	Layer #2: Mash the avocados with a little fresh lime juice & salt to taste. Spread avocado evenly over refried beans.
3.	Layer #3: Mix the taco teasoning into the container of sour cream. Spread this evenly over the avocado layer.
4.	Layer #4: Chopped green onion.
5.	Layer #5: Sliced black olives.
6.	Layer #6: Chopped tomatoes--I like to remove the seeds before chopping so it does not turn into 7-Layer Soup.
7.	Layer #7: Freshly grated sharp cheddar cheese.
8.	Serve with Nacho Chips--I like to get the nacho chips from a local Mexican restaurant.

 

Layer #1: Spread refried beans onto a 9-in x 13-in pan.

Layer #2: Mash the avacados with a little lime juice, salt, and garlic powder. Spread avacado evenly over refried beans.

Layer #3:  Mix the taco teasoning into the container of sour cream. Spread this evenly over the avocado layer.

Layer #4: Spread salsa evenly over sour cream

Layer #5: Chop lettuce and spread over sour cream.

Layer  #6:  Sprinkle taco cheese over lettuce.

Layer #7:  Slice black olives (1 can) and place over cheese.

 

 

You can make whatever layers you would like and have fun with this recipe.  Just make sure your layers don't get soupy so that you can't scoop it. I served with tortilla chips!  Enjoy!

 

Mexican Margarita Trifle

I recently purchased a 3 in 1 glass trifle bowl/punch bowl/dessert holder/ chip dip server.  I have been wanting to make a trifle so bad!  As soon as I saw this recipe, I knew it was the one to make for my Cinco De Mayo Mark. Party!  This recipe was delicious and rich!  It's different layers are unique and full of flavor!

Mexican Margarita  Trifle

18 oz white cake mix (prepared according to package directions in a 9-in x 13-in pan and cooled)

14 oz flaked coconut (sweetened)

42 oz sweetened condensed milk

1 1/4 cups juices (key lime)

3 cups heavy whipping cream

3 Tbsps sugar

1/4 cup tequila

1.	In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.
2.	In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.
3.	In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.
4.	Cut cake into small chunks.
5.	Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.
6.	Repeat two more times.
	Chill in the refrigerator for two hours or until ready to serve.  You can find the key lime juice at a liquor store or at a grocery store.  I found mine at tops, on a top shelf near the lemon juice!  If you don't like lime I wouldn't try this recipe.  The key lime is very strong!  Also, you can substitute whipping your own cream and using Cool Whip to save on time.  I also did not use a lot of tequila in mine. Enjoy!

Crock Pot Mexican Chicken Dip

I threw a Cinco De Mayo Mark. Party and of course had to make some Mexican dishes.  This was the first one I made!  It was super delicious and very easy to make! Just throw everything in the crock pot and walk away!

Crock Pot Mexican Chicken Dip

Yield: 12 Servings

4 boneless chicken (breasts)

10-3/4 ozs cream of chicken soup

12 ozs cream cheese

1 cup shredded cheddar cheese

1/2 cup salsa

1 cup mayonnaise

1.	Boil and shred chicken breast.
2.	Combine all ingredients in crockpot.
3.	Cook on low for at least 3 hours.
4.	Serve with chips or crackers.

 

 I served with tortilla chips!  This dip is full of flavor and once you try some you won't want to stop eating it!  I think everyone really seemed to like it!  This will be a great success at any party! Enjoy! 

Penne and Smoked Sausage

My boyfriend and I are both hunters and my boyfriend got a deer last season.  Needless to say, we have a lot of venison in our freezer.  I am always looking for new recipes to use up the venison.  I found this recipe to use some of our sausage with!  I do have to admit that my boyfriend made this for us the other night so I won't have any changes that I made.  It was delicious though!

Penne and Smoked Sausage

Yield: 6 servings

2 Cups uncooked penne pasta
1 Lb. smoked sausage, cut into 1/4-inch slices
1-1/2 Cups 2% milk
1 can (10-3/4 oz) condensed cream of celery soup, undiluted
1-1/2 Cups cheddar french fried onions, divided
1 Cup (4 oz) shredded part-skim mozzarella cheese, divided
1 Cup frozen peas

1. Cook pasta according to package directions.  Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain.  In a large bowl, combine milk and soup.  Stir in 1/2 Cup onions, 1/2 Cup cheese, peas and sausage.  Drain pasta; stir in sausage mixture.

2.  Transfer to a greased 9-in x 13-in baking dish.  Cover and bake at 375 degrees for 25-30 minutes or until bubbly.  Sprinkle with remaining onions and cheese.  Bake, uncovered, 3-5 minutes longer or until cheese is melted.

Feel free to use whatever sausage you want and Enjoy!

Fruit Pizza

For my second book club meeting we decided to do different pizza's!  I decided I wanted to make a fruit dessert pizza!  My best friend's mom makes a delicious fruit pizza so I called her for her recipe.  Well she had a basic recipe that you could change however you wanted to. So, I will try the best I can to write down the recipe I did, because I improvised as I went.

Fruit Pizza

2 containers pre-made sugar cookie dough
1-2 (8oz) cream cheese, softened
1 small container (single serving) greek yogurt
powdered sugar as needed
milk as needed
assorted fresh fruits
lemon juice

1.  Preheat oven according to cookie dough instructions.
2.  Roll out cookie dough on greased 9-in x 13-in pan.  Try not to press it down firmly in the pan.
3.  Bake cookie dough 10-12 minutes or until cookie dough is lightly browned.
4.  Meanwhile mix cream cheese and yogurt until smooth.  Add powdered sugar and milk as needed until consistency is smooth but not runny.
5.  Spread cream cheese mixture over cookie dough.  Add fruit as desired
6.  Drizzle with chocolate or caramel.

(Place banana and apples in lemon juice to prevent from browning.)

My fruit pizza did not quite taste like my friend's mom.  Hers was a bit sweeter than mine. Instead of using greek yogurt, I think I would use plain yogurt next time.  I drizzled mine with caramel where she drizzled hers with chocolate.  Use whatever fruit you want with this recipe to meet individuals needs and have fun!  Enjoy!

Eggplant-Portobello Sandwich Loaf

My boyfriend loves Portobello mushrooms.  I wasn't sure how I felt about them as I like some mushrooms, depending on how you cook them.  It's the same with eggplant.  I've had it before and really liked it and I've had it before and didn't like it so much.  When I saw this recipe, I thought it would be a taste challenge for me.  This recipe was really stepping out of my comfort box when it comes to food.  It turns out that this recipe was great! 

Eggplant-Portobello Sandwich Loaf

Yield: 4 Servings

1 loaf (1 lb.) Italian bread
1/2 Cup olive oil
2 tsps. minced garlic
1 tsp. Italian seasoning
 1/2 tsp. salt
1/4 tsp. pepper
1 large eggplant (1 lb.), cut into 1/2-inch slices
1 package (6 oz.) sliced portobello mushrooms
1 Cup marinara sauce
2 Tbsp. minced fresh basil
4 oz. smoked fresh mozzarella cheese, cut into 1/4-inch slices

1. Cut bread lengthwise in half.  Carefully hollow out top and bottom, leaving 1/2-inch shell; set aside.  In a small bowl, combine the oil, garlic, Italian seasoning, salt and pepper.  Brush over eggplant and mushrooms.

2.  Grill, covered, over medium heat for 3-5 minutes on each side or until vegetables are tender.  Spread half of the marinara sauce over bottom of bread.  Top with eggplant and mushrooms.  Spread with remaining sauce; top with the basil and cheese.  Replace bread top.

3.  Wrap loaf in a large piece of heavy-duty foil (about 28-in x 18-in); seal tightly.  Grill, covered over medium heat for 4-5 minutes on each side.

I only did a few things differently with this recipe.  I did not have fresh basil so I just used dried basil.  I also used my George Forman Grill to cook the eggplant and mushrooms.  We did not have our grill at the time.  This worked out great though!  The eggplant was not mushy and I seasoned as I cooked them.  I could not find the smoked mozzarella cheese so I just used regular fresh mozzarella and it was great.  Also since I didn't have a grill I just placed the whole loaf in the oven and baked it for about 10-15 minutes or until the cheese melted. This loaf is quite hearty and you really don't miss meat, even though my boyfriend would add pepperoni the next time!  Enjoy!

Side note:  You can save the hollowed out bread pieces to use as bread crumbs or stuffing!

Corn 'N Crab Cakes

I have tried many different crab cakes and sometimes they are good and sometimes they are not so good.  A lot of times, crab cakes are more breading and not so much crab.  My boyfriend and I really enjoy seafood, so when I saw this recipe I really wanted to try it.  I have never made crab cakes before so this was going to be my first go at it.  These were phenomenal!  They are quite full of crab and you can taste the crab!  They are not all breading and the corn really gives these crab cakes a unique taste!

Corn 'N Crab Cakes

Yield: 4 servings

1/2 Cup frozen whole kernel corn, thawed
4 medium green onions, chopped (1/4 Cup)
1/3 Cup fat free mayonnaise or salad dressing
1 Tbsp. 40%-less sodium taco seasoning mix
2 Cans (6oz each) white crabmeat, drained, cartilage removed
1 egg or 2 egg whites
2 Tbsp. water
1/2 Cup unseasoned dry bread crumbs
3 Tbsp. chunky-style salsa

1.  Line cookie sheet with waxed paper.  In medium bowl, mix corn, onions, mayonnaise, taco seasoning mix and crabmeat.  Shape into 8 patties, using slightly less than 1/4 Cup for each.  Place on cookie sheet; freeze 15 minutes.

2.  Heat oven to 450 degrees.  Spray another cookie sheet with cooking spray.  In shallow bowl, beat egg and water with wire whisk or fork until blended.  Place bread crumbs in another shallow bowl.

3.  Dip each patty into egg mixture, coating both sides, then coat with bread crumbs.  Place on sprayed cookie sheet.  Bake 15 minutes; turn patties.  Bake about 10 minutes longer or until golden brown.  Serve with salsa.

1 Serving=180 calories

I did not add the onion to this recipe.  I didn't feel that anything was missing without it.  Definitely serve these with the salsa!  The salsa adds a cool consistency when you combine it with the crab cakes to eat.  When coating the patties in egg and bread crumbs, you can use a fork or spatula to turn them, which may be easier.   Enjoy!

Turtle Bars

I often make goodies for the men at my boyfriend's old job.  They truly enjoy anything I make them.  They were whining that "they needed baked goods or they were going to die!"  So I wanted to try something new for them!  I found this recipe and I immediately wanted to try it.  I really haven't met anyone who doesn't love chocolate turtles.

Turtle Bars

Yield: About 8 Dozen

2 Cups all-purpose flour
1 Cup packed brown sugar
1/2 Cup butter, softened
1 Cup pecan halves
   Topping:
2/3 Cup butter
1/2 Cup packed brown sugar
1 Cup (6oz) semisweet chocolate chips

1.  In a mixing bowl, beat flour, sugar and butter on medium speed for 2-3 minutes.  Press firmly into an ungreased 9-inch x 13-inch baking pan.  Arrange pecans over crust

2.  Combine butter and brown sugar in a heavy saucepan.  Bring to a boil; boil for 1 minute, stirring constantly.  Pour over pecans.

3.  Bake at 350 degrees for 18-22 minutes or until bubbly.  Sprinkle chocolate chips on top; let stand for 3 minutes.  Spread chocolate but allow some chops to remain whole.  Cool completely; cut into small squares.

Of course my boyfriend and I had to sample these squares before I gave them away.  We tried them while they were still warm and gooey.  They were delicious!  These were very simple to make!  These were also very good after they had cooled!  The guys at his old work loved them and were very happy to receive these goodies!    Enjoy!

Taco Crescent Bake

I love everything taco's!  Even though a lot of taco recipes are similar I really enjoyed this hearty recipe.  It was quite filling and all the flavors mixed together worked very well.  I decided to try out this recipe on my boyfriend's sister when she came over for dinner.  We were all full and happy at the end of the meal and there were even leftovers for the next day!

Taco Crescent Bake

 Yield: 8 servings

1 tube (8oz) refrigerated crescent rolls
2 Cups crushed corn chips, divided
1-1/2 lbs. ground beef
1 can (15oz) tomato sauce
1 envelope taco seasoning
1 Cup (8oz) sour cream
1 Cup (4oz) shredded cheddar cheese

1.  Unroll crescent dough into a rectangle; press onto the bottom and 1 inch up the sides of a greased 13-inch x 9-inch baking dish.  Seal seams and perforations.  Sprinkle with 1 Cup of chips; set aside. 

2.  In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in tomato sauce and taco seasoning; bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes.  Spoon over chips.  Top with sour cream, cheese and remaining chips.

3. Bake uncovered at 350 degrees for 25-30 minutes of until crust is lightly browned. 

I followed this recipe and did not change anything.  The crescent crust on the bottom is something unusual and gives a great dimension to this recipe.  The crunch of the corn chips is great and brought this altogether.  I will definitely make this recipe again.  Enjoy!

Meatball Pizza Subs

My boyfriend really loves subs so when I saw this recipe I really wanted to try it.  We often don't have subs at home for dinner.  These pizza meatball subs were great!  They are full of flavor between the pepperoni, sauce, cheese and meatballs.  If you like subs and want to make them at home, I would try this recipe!

Meatball Pizza Subs

Yield: 4 servings

1-1/3 Cups Pizza Sauce
4 Submarine buns, split and toasted
1-1/3 Cups shredded part-skim mozzarella cheese
20 Slices pepperoni
1 package (12 oz) frozen fully cooked Italian meatballs, thawed
Italian seasoning to taste

1.  Spread 1/3 cup pizza sauce on the bottom of each bun.  Top each with 1/3 cup cheese, five slices of pepperoni and three meatballs; sprinkle with Italian seasoning.   Replace tops.

2.  Wrap each sandwich in foil.  Bake at 400 degrees for 10-12 minutes or until heated through.

I really didn't measure with these sandwiches.  Just use as much sauce, pepperoni and cheese as you want!  I also used stuffed meatballs. They were sooo good.  The added flavor of these meatballs with the extra cheese was amazing!  I cut the meatballs in half and placed the flat side down to make the sandwiches stay together better and easier to eat.  Enjoy!

Oatmeal Raisin Gems

Since we just moved, we have been in the process of buying new things for our apartment.  We just bought a washer and dryer and my landlord was generous enough to help my boyfriend get them into the basement.  So, I told him, as a thank you, that I would make him his favorite cookies.  His choice was oatmeal raisin.  I found this recipe for a soft cookie that interested me.  Here it is!

Oatmeal Raisin Gems

Yield: 6 dozen

• 1 cup raisins
• 1 cup water
• 3/4 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt (optional)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 cups rolled oats
• 1/2 cup chopped walnuts

1. Combine raisins and water in small saucepan. Simmer over low heat 20 to 30 minutes, until raisins are plump. Drain liquid from raisins into measuring cup. If necessary, add enough additional water to raisin liquid to measure 1/2 cup. Set drained raisins and 1/2 cup raisin liquid aside to cool.
2. In a large mixing bowl, beat shortening, sugar, eggs and vanilla with an electric mixer until smooth and creamy. Stir in reserved 1/2 cup raisin water.
3. Sift the flour, baking powder, baking soda, salt, cinnamon and cloves into a separate bowl. Stir flour mixture into shortening mixture with a spoon. Stir in oats, nuts and reserved raisins; mix well.
4. Drop dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake in a preheated 375 degrees F (190 degrees C) oven 8 to 10 minutes, or until lightly browned. Note: These cookies freeze well.

 These cookies were very easy to make and the base dough before the raisins and oats was delicious!  These cookies are soft and quite an interesting texture after they are baked.  I gave half of them to my landlord and took the rest to work. The ladies loved them! Enjoy!

Comforting Tuna Casserole

My boyfriend has been begging me to make "Tuna Noodle Casserole" for him.  I have never made it before so I started searching for a good recipe.  I have plenty of cookbooks and decided I would find a recipe in my ultimate casserole cookbook.  My mom used to make tuna noodle casserole and I always loved it as a child.  So I found a recipe that sounded good and just made it!  This recipe is amazing!!!  The flavor was wonderful.  This was light but rich and creamy and you will definitely want more after trying it!

Comforting Tuna Casserole

Yield: 2 servings  

1 3/4 Cups cooked wide egg noodles
6 tsp butter, divided
4 tsp all-purpose flour
1/4 tsp salt
dash of pepper
3/4 Cup 2% milk
1 package (3 oz) cream cheese, softened
1 can (3 oz) solid white tuna, drained
2 Tbsp. diced pimientos
2 tsp minced chives
2 slices Muenster cheese (3/4 oz each)
2 Tbsp. soft bread crumbs

Cook the noodles according to the package directions.  Meanwhile, in a small saucepan, melt 5 tsp. butter.  Stir in flour, salt, and pepper until blended; gradually add milk.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Reduce heat; add the cream cheese, tuna, pimientos and chives.  Cook and stir until cheese is melted.

Drain the noodles.  Spread 1/4 Cup tuna mixture into a 3-Cup baking dish coated with cooking spray.  Layer with half of the noodles, 1/4 Cup tuna mixture and one slice of cheese.  Repeat layers.

In a small microwaveable-safe bowl, melt butter; stir in bread crumbs.  Sprinkle over top of casserole.  Bake, uncovered, at 350 degrees for 20-25 minutes or until bubbly.

This casserole truly is delicious!  Of course, I did a few things differently to better suite our taste buds.  I did not add the pimientos or chives.  I feel like nothing was taken away from this recipe by taking these 2 ingredients out.  This recipe can stand on its own without these.  I also added a bit more of the Muenster cheese on top.  I baked this in a shallow casserole dish and it came out great! Enjoy! 

Seafood Lasagna

I have been dying to try this recipe so while my sister was here I decided it would be the perfect meal to end the weekend visit on.  This is a rich and satisfying dish that will leave you wanting more.  The ingredients really come together to make a very appetizing meal.  It was simple to make even though there are quite a few ingredients.

Seafood Lasagna

Yield: 12 Servings            Bake Temp: 350 degrees

1 green onion, chopped
2 Tbsp. canola oil
2 Tbsp. plus 1/2 Cup butter, divided
1/2 Cup chicken broth
1 bottle (8oz) clam juice
1 lb. bay scallops
1 lb uncooked small shrimp, peeled and deceined
1 package (8oz) imitation crab meat, chopped
1/4 tsp. white pepper, divided
 1/2 Cup all-purpose flour
1 1/2 Cups milk
1/2 tsp. salt
1 Cup heavy whipping cream
1/2 Cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

1.  In a large skillet, saute onion in oil and 2 Tbsp. butter until tender.  Stir in broth and clam juice; bring to a boil.  Add the scallops, shrimp, crab and 1/8 tsp. pepper; return to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turns pink and scallops are firm and opaque, stirring gently.  Drain, reserving cooking liquid; set seafood mixture aside.

2.  In a large saucepan, melt the remaining butter; stir in flour until smooth.  Combine milk and reserved cooking liquid; gradually add to the saucepan.  Add salt and remaining pepper.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cream and 1/4 Cup Parmesan cheese.  Stir 3/4 Cup white sauce into the seafood mixture.

3.  Spread 1/2 Cup white sauce in a greased 13-inch X 9-inch baking dish.  Top with three noodles; spread with half of the seafood mixture and 1 1/4 Cups sauce.  Repeat layers.  Top with remaining noodles, sauce and Parmesan.

4.  Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown.  Let stand for 15 minutes before cutting.

I did a few things differently with this recipe and there are a few things I will do differently when I make this again.

• I did not use green onion.  I minced up half of a regular white onion.  I do not particularly like green onions and I had a white onion already.  I added the onion like the recipe called for.  I could taste the onion in the recipe and I enjoyed the flavor it gave.
• I would not add the scallops right away when I add the shrimp and crab meat.  I thought the scallops were a bit over-cooked by the time the lasagna was done.  Bay scallops are small and cook very quickly.  Add them last and under-cook them.
• Next time I make this I will add garlic!  I thought the sauce was missing something...it needed more flavor.  After eating this lasagna I decided that garlic would be a must next time.  Also, I thought the sauce needed more salt.  Salt is a tricky thing nowadays because some people are salt conscious.  You don't want to add too much salt.
• Lastly, I added extra shredded Parmesan cheese in every layer of the lasagna.  In my life, you can never have enough Parmesan cheese!

I hope you enjoy this lasagna as much as my family and I did!  Enjoy!

Heavenly Angel Food Cake

My sister just recently celebrated her 25th birthday!  In order to celebrate, I decided to make her favorite cake, angel food cake!  I have never made an angel food cake from scratch and the task was a little daunting.  I read the directions quite thoroughly before I started.

Heavenly Angel Food Cake

12 eggs
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

Directions 

Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

 All in all, this recipe was easier than I thought it was going to be.  I didn't get my peaks to be as stiff as I would have liked them but the cake seemed to be the correct consistency when it was finished.  I served it with Cool Whip and caramel topping.  The cake turned out really delicious and my sister was very surprised!  Enjoy

Pizza Roll-Ups

My boyfriend and I went to a birthday party and I decided to bring an appetizer.  I wanted a finger food that people could just grab and eat.  My boyfriend decided on this recipe to try.  They were good even though they did not taste like pizza.  Consensus from the group that was eating them said they tasted more like cheeseburgers.  If I were to make these again, I would change them up a little bit.

Pizza Roll-Ups

Yield: 2 Dozen

1/2 lb. ground beef
1 can (8oz) tomato sauce
1/2 Cup. shredded part-skim mozzarella cheese
1/2 tsp. dried oregano
2 tubs (8oz each) refrigerated crescent rolls

1.  In a large skillet, cook beef over medium heat until no longer pink; drain.  Remove from heat.  Add the tomato sauce, mozzarella cheese and oregano.
2.  Separate crescent dough into eight rectangles, pinching seams together.  Place about 3 Tbsp. of meat mixture along one long side.  Cut each roll into three pieces.  Place seam down 2 inches apart on greased baking sheets.  Bake at 375 degrees for 15 minutes or until golden brown.

To make these more like pizza, I would add pepperoni!  I might take out the ground beef altogether.  I would add other pizza ingredients such as mushrooms, onions, or black olives.  If you want more of a cheeseburger taste, make this recipe as is.  I would also bake these for only about 12 minutes.  You don't want to burn the dough.  These still tasted really delicious and everyone really seemed to like them.  Enjoy!

Spinach Artichoke Dip (Slow Cooker)

We had a food day at work for St. Patty's day and I needed to make a food that was green.  I decided to make a slow cooker appetizer for everyone to enjoy.  My boyfriend helped me out by finding this recipe to try!  It was amazingly delicious!  I doubled the recipe for the food day and almost the whole thing got eaten.  This dip is really cheesy and full of flavor.  Once you had a little bit, you just wanted to keep eating more and more!

Spinach Artichoke Dip (Slow Cooker)

• 1 (14 ounce) can artichoke hearts , Drained & Chopped
• 1 lb frozen spinach, Thawed & Chopped (or 2 bunches of fresh spinach can be used)
• 16 ounces cream cheese , Cubbed (2 - 8oz bricks)
• 2 1/2 cups monterey jack cheese , Cubed (1 small Cheese brick)
• 2 1/2 cups mozzarella cheese , Cubed (1 small Cheese brick)
• 3 garlic cloves , Minced (add more garlic depending on how much you like)
• 1/4 teaspoon black pepper (this can be adjusted to taste)

1. Cube Cheese and add to Slow Cooker.
2. Chop Artichoke Hearts and Spinach and add to Cheese.
3. Place in a slow cooker on High setting.
4. Add Garlic and Pepper.
5. Heat until melted, stirring occasionally.
6. Takes about 1-2 hours
   
   

   
    I put all the ingredients together before work and took them in the slow cooker.  When I got to work I just plugged the crock-pot in and let the ingredients simmer.  The women at work loved this!  I served this with chips and crackers depending on people's preference.  If you are looking for a quick crowd-pleaser, this is it! Enjoy!

Grilled Shrimp Salad with Hot Bacon Vinaigrette

Here is another great salad recipe!  This one sounds like the dressing would be gross but it is absolutely delicious!  My boyfriend really does not like to try new things sometimes but he tried this and loved it!  I will let the recipe speak for itself on this one and just encourage you to try it!

Grilled Shrimp Salad with Hot Bacon Vinaigrette

Yield: 4 servings

4 strips bacon, chopped
1/2 Cup prepared Italian or vinaigrette salad dressing
1/3 Cup Honey Dijon Mustard of Honey Mustard
2 Tbsp. water
8 Cups mixed salad greens
1 Cup diced yellow bell peppers
1 Cup halved cherry tomatoes
1/2 Cup pine nuts
1 lb. jumbo or extra large shrimp, shelled, with tails left on

1.  Cook bacon until crisp in medium skillet.  Whisk in salad dressing, mustard and water; keep warm over very low heat.
2.  Place salad greens, bell peppers, tomatoes and pine nuts in large bowl; toss.  Arrange on salad plates.
3.  Cook shrimp in an electric grill pan or bar-b-que grill 3 minutes or until pink.  Arrange on salads, dividing evenly.  Serve with dressing.

I did a few things differently with this recipe.  I did not add the yellow peppers or pine nuts.  I did add walnuts though.  I did not have tomatoes in mine, but my boyfriend did.  I also used baby spinach for the salad aspect.  This dressing is amazing and I would make it and use it on other salads as well.  If you are not serving this to other people, you can take the tails off beforehand so they are not in the way later!  Enjoy! 

Bleu Cheese Chicken Tenders

I got this recipe out of my 300 Calorie cookbook.  Although the name of the recipe sounds unhealthy, it is only 230 calories!  I absolutely love the ingredients in here and the flavor was amazing!  You would think this is too much blue cheese but the way it is made almost leaves you wanting more.  I enjoyed making this and will make it again in the future!

Bleu Cheese Chicken Tenders

Yield: 4 Servings

1 Tbsp. vegetable oil
1 lb. uncooked chicken breast tenders (not breaded)
1 Tbsp. lemon juice
1 clove garlic, finely chopped
1/3 Cup bleu cheese dressing
      Crumbled bleu cheese, if desired
      Toasted walnuts, if desired

1.  In a 10-inch skillet, heat oil over medium-high heat.  Cook chicken, lemon juice and garlic in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
2.  Stir in dressing. Cook 2 to 4 minutes, stirring frequently, until hot.  Sprinkle with bleu cheese and walnuts, if desired.

• To toast walnuts, heat oven to 350 degrees.  Spread walnuts in ungreased shallow pan.  Bake uncovered 6 to 10 minutes, stirring occasionally until light brown.  

I did not add the lemon juice because I did not have any.  I did however, add a bit of orange juice.  I really liked the flavoring.  I would recommend sticking to the recipe though and trying the lemon juice.  I would definitely add the bleu cheese crumbles and walnuts.  The extra bleu cheese crumbles added so much flavor and the walnuts added a great crunch!  Enjoy!

Spinach Salad wih Bacon and Gorgonzola

We have been trying to eat a little more healthy, and, in an attempt to do so, I have been making a lot of salads.  I have recently found out that I really enjoy baby spinach!  I was sick of regular bagged lettuce and I feel that one cannot always eat romaine lettuce or a head of lettuce.  I made up this salad to try and it was awesome!  It was full of flavor and fun to make.  You can add whatever ingredients you want to add more or less flavor.  Each bite was a different taste that was quite enjoyable!

Spinach Salad with Bacon and Gorgonzola

1 package (10 oz) baby spinach or baby arugula (4 oz)
1 package (4 oz) Gorgonzola cheese crumbles
4 slices bacon, crisp-cooked and crumbled
1/4 Cup walnuts, baked
Raspberry Walnut Vinaigrette dressing


1.  Cook bacon until crisp, crumble.
2.  Bake walnuts in a shallow dish for 10-12 minutes.
3.  Toss all ingredients together.

I used Raspberry Walnut Vinaigrette dressing on this salad and it complimented the taste of all the other ingredients.  The Gorgonzola added a zip to every bite! After you bake the walnuts, they still have a crunch but are a bit softer.  Add other of your favorite ingredients and Enjoy! 

Sweet and Salty Salmon

Salmon is my favorite fish to eat so I love to find new recipes that include it.  A friend of mine bought me a Bacon Cookbook and I found, within it, this recipe.  I knew I had to try it!  This was an awesome recipe!  It was super quick and very easy to make.  It was done before I knew it and dinner was ready.  I would add this recipe to the staple recipes that I have.

Sweet and Salty Salmon

Yield: 4 Servings

4 skinless salmon fillets (6 oz each)
1 Tbsp. brown sugar, divided
4 slices bacon

1.  Preheat over to 350 degrees.  Place wire rack on top of baking sheet.  Place salmon on wire rack; rub half of brown sugar on tops of salmon.
2.  Cut each slice of bacon, crosswise into 2 pieces.  Lay 2 pieces of bacon over brown sugar, overlapping slightly.  Sprinkle with remaining brown sugar.
3.Bake 15 minutes or until bacon is crisp and salmon begins to flake when tested with a fork.

I did not change anything about this recipe.  The only thing I might do differently is cook the bacon just a bit so that is does get crispy in the oven.  The bacon was cooked but it was not crispy. I really enjoyed this recipe and I will make it again.  It is very lite and a dinner that is different.  Enjoy!

Herb-Stuffed Chops

I really enjoy pork chops, especially moist ones.  I thought this would be a great dinner to make that was hearty and filling as well as quick!  I was able to just make this in the morning before work, throw it all in the crock-pot and it was ready when I got home.  The flavor in the stuffing is great and different than your normal turkey stuffing. 

Herb-Stuffed Chops

Yield: 6 servings

3/4 Cup chopped onion
1/4 Cup chopped celery
2 Tbsp. butter
2 Cups day-old bread cubes
1/2 Cup minced fresh parsley
1/3 Cup evaporated milk
1 tsp. fennel seed, crushed
1 1/2 tsp salt, divided
1/2 tsp. pepper, divided
6 rib or loin pork chops (1 inch think)
1 Tbsp vegetable oil
3/4 Cup white wine or chicken broth

1.  In a skillet, saute onion and celery in butter until tender.  Add bread cubes, parsley, milk, fennel, 1/4 tsp of salt and 1/8 tsp pepper; toss to coat.  Cut a pocket in each chop by slicing from the fat side almost to the bone.  Spoon about 1/4 Cup stuffing into each pocket.  Combine the remaining salt and pepper; rub over chops.
2.  In a skillet, brown the chops in oil; transfer to a slow cooker.  Pour wine or broth over the chops.  Cover and cook on low for 8-9 hours or until meat juices run clear.

I made this recipe as is.  I did not change anything and I had a huge problem!  These pork chops would have been even better if they did not get so dry...They did not need to be cooked for 8-9 hours.  I used the chicken broth and ALL the juice was gone by the time I got home from work.  If you make this recipe I would watch it if you are home while cooking it, make sure you add chicken broth or wine as it cooks.  The flavor of the pork and stuffing was great and I would definitely make this again but be careful on cooking time and broth.  Enjoy!  

Rosemary Cashew Chicken

I love Cashews!  When i saw this slow cooker recipe I could not resist making it.  Even though the ingredients do not sound great together, they all come together to make an amazingly different flavored meal.

Rosemary Cashew Chicken

Yield 4-6 servings

1 broiler/fryer chicken (3-4 lbs.) cut up and skin removed
1 medium onion, thinly sliced
1/3 Cup orange juice concentrate
1 tsp. dried rosemary, crushed
1 tsp. salt
1/4 tsp. cayenne pepper
2 Tbsp. all-purpose flour
3 Tbsp. water
1/4 to 1/2 Cup chopped cashews
Hot cooked pasta

1. Place chicken in a slow cooker.  Combine onion, orange juice concentrate, rosemary, salt and cayenne; pour over chicken.  Cover and cook on low for 4-5 hours or until chicken juices run clear.  remove the chicken and keep warm.

2.  In a saucepan, combine flour and water until smooth.  Stir in cooking juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in cashews.  Pour over chicken.  Serve with pasta.

I did this recipe a bit differently in the fact that I just used boneless, skinless chicken breasts.  They worked just fine!  The rosemary is a very strong flavor and a little goes a long way.  The cashews are genius in this recipe.  They add a whole new dimension with crunch.   The orange juice adds so much flavoring and is quite strong!  You can use whatever pasta you like to add a bit of flare to this recipe!  Enjoy!

Bacon Tater Bake

We were having a food day at work and I needed something to bring.  I decided, first of all, that I wanted to bring a main dish of sorts instead of just an appetizer or dip.  Before the food day, one of my friends asked me to make something with potatoes as she loved potatoes. (I mean, who doesn't love potatoes right?) So after some thought I decided I would do something with tater tots.  Before I had started my blog, I made a delicious tater tot bake for my boyfriend and decided I would make that for the food day!  Needless to say, this was supposed to be for lunch, but people at work devoured 2 9x13 pans before 10 am!

Bacon Tater Bake

Yield: 10 servings

2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 1/3 Cups sour cream
1 large onion, chopped
1 lb sliced bacon, cooked and crumbled
1 pkg (32 oz) frozen Tater Tots

In a large bowl, combine the soup, sour cream and onion.  Add the bacon and Tater Tots; stir until combined. 
Transfer to a greased 9x13 baking dish.  Cover and bake at 350 degrees for 50 minutes.  Uncover and bake 8-10 minutes longer or until golden brown. 

This recipe is full of flavor!  I would do one thing differently with this recipe.  I wold saute the onions just a bit to make sure they fully get cooked.  When I made this recipe for work, I also added about 3/4 Cup of shredded Cheddar cheese to it.  It added an extra zip to this recipe.  I also made one mistake...I precooked the tater tots for time...this changed the consistency of the recipe.  The tater tots, being semi-cooked already, crumbled up when I stirred in the liquids.  It still tasted really good although the tots were not whole.  I would leave the tots frozen before you mix them together.  I ended up making 2 casseroles, one with bacon and one without bacon.  They were both very good, so if you have someone who doesn't like bacon, (ha ha) then you can make it without.  Enjoy!

Pastelitos

My mother was having a Mexican themed birthday party for 2 of her friends so I needed to bring a Mexican dish.  There is an awesome Puerto Rican restaurant in Buffalo and that my boyfriend and I love to go to.  We had recently gone and had the most delicious pastelitos!  When my boyfriend found out about the party he instantly wanted to make pastelitos.  We had a lot of fun making them and formed an assembly to get the 30 we made completed.  They are quite easy to make and well worth it when you are done!

Pastelitos

3 lbs ground beef, cooked and drained
3 pkgs taco seasoning
2 bags of shredded taco-style cheese
3 pkgs (10 each) orange empanada shells
flour
2-3 containers of vegetable or canola oil

Special utensils
rolling pin

Ground beef until no longer pink; drain.  Follow directions on taco seasoning mix and add to meat.  Allow to cool.  Place flour down on cooking surface.  Roll out empanada shell until thin but not breaking.  Add taco meat followed by cheese.  Fold empanada shell over and crimp edges with a fork to seal.  Heat oil in large pot.  Place pastelito in oil and fry until bubbly, crispy and floating on top.  Remove and let cool.  Serve with salsa or sour cream if desired!

                                        *my sister enjoying some pastelito fun!

These pastelitos came out great!  They were larger than expected due to the size we rolled out the empanada.  They were full of flavor and a great finger food.  The outside was crispy and delicious!  You can add whatever filling you like to make these pastelitos.  We made a few with the leftover chicken mixture my mom had made from her enchiladas.  There are a good recipe to make with kids as they will be able to help out!  If you have a deep fryer, you can also cook these in that as well.  Empanada shells can be found at Tops in the Goya freezer section.  We hope you enjoy these as much as we did!  Enjoy!

Baked Chili With Cornmeal Crust

I got this recipe out of my 300 Calorie cookbook.  We have been trying to eat healthier once in a while and still enjoy delicious food!  We love Chili and Cornbread so I thought this would be a new solution for a chili fix.  This recipe was very quick and easy to make without having to cook chili all day.  It really did taste like chili even though there were no beans in it!  The flavor was great.  I had it for lunch the next day and it was even better!

Baked Chili With Cornmeal Crust

Yield: 8 servings

1 lb. lean (at least 80%) ground beef
1 small onion, chopped (1/4 Cup)
1 Tbsp. chili powder
1 Tbsp. Original Bisquick mis
3 Tbsp. water
1 can (14.5 oz) whole tomatoes, undrained
1 can ( 15.25 oz) whole kernel corn, drained
1 tsp. salt
3/4 Cup Original Bisquick mix
3/4 Cup Yellow cornmeal
2/3 Cup milk
1 egg, slightly beaten

1.  Heat oven to 350 degrees.  In 2-Qt. saucepan, cook beef and onion over medium-high heat 5-7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
2.  In a small bowl, mix chili powder, 1 Tbsp Bisquick mix and the water; add to beef mixture.  Stir in tomatoes, corn and salt; break up tomatoes.  Heat to boiling, stirring frequently.  Pour into ungreased 8-inch square (2 Qt.) glass baking dish or 2-Qt. casserole dish.
3.  In a medium bowl, stir all remaining ingredients with wire whisk or fork until blended.  Pour evenly over beef mixture. 
4.  Bake uncovered 35-40 minutes or until golden brown.

I did a few things differently.  I used ground venison which is very lean.  I did not used whole tomatoes, I used crushed tomatoes, next time I think i would used diced tomatoes.  This is really your  preference.  I'm not a fan of tomatoes so I liked the fact that with the crushed tomatoes there was still still texture but not huge chunks.  When I make this again I will cook it a bit longer to make sure the cornmeal crust is more crispy.  At the end, we added cheddar cheese to this and it was delicious!  Make sure you mix in the crust when eating it because it is much better that way!  Enjoy!

Buffalo Chicken Phyllo Wraps

I had phyllo dough in the freezer that I wanted to use up so I found this recipe to make.  I needed a finger food for the Super Bowl and decided that these would be the perfect item!  Little did I know how excellent these would turn out to be!  The flavor was great and it was like you were eating chicken wing dip in a crispy shell! During the Super Bowl we were coming up with better names for this recipe as I changed the shape up...I like to call these Buffalo Chicken Triangles!

Buffalo Chicken Phyllo  Wraps

• 2 (5 ounce) skinless, boneless chicken breast halves
• 1/4 cup hot pepper sauce (such as Frank's RedHot®)
• 6 sheets phyllo dough
• 1 tablespoon olive oil
• salt and pepper to taste
• 1/2 cup hot pepper sauce (such as Frank's RedHot®)
• 2 tablespoons distilled white vinegar
• 1/2 cup light garlic-flavored cream cheese
• 1 tablespoon olive oil

1. Combine chicken and 1/4 cup hot sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 9x13- inch baking dish.
2. Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out.
3. Heat 1 tablespoon olive oil in a small skillet over medium heat. Remove chicken from hot sauce; season with salt and pepper. Cook the chicken in the oil until the juices run clear, 3 to 5 minutes per side. Remove from heat; shred. Combine the shredded chicken, remaining 1/2 cup hot sauce, vinegar, and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes.
4. Remove 1 phyllo sheet from stack; fold in half lengthwise. Brush lightly with oil. Place 2 heaping tablespoons of the chicken mixture at the bottom of the folded phyllo, about 1 inch from the bottom. Fold bottom of phyllo over filling, fold in each side, roll wrap to the end of the phyllo sheet. Repeat with remaining phyllo sheets and chicken mixture.
5. Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes.

Make sure you add the vinegar to this recipe even if it sounds out of place.  It adds a zip and tang that quite delicious!  I also added  a container of bleu cheese crumbles which turned out to be amazing!  The bleu cheese melts inside and combines all the flavors together.  I used the new cooking cream, savory garlic cream cheese, which is delicious!  I decided to make these into triangles instead of wraps.  I cut the phyllo dough width-wise  in about 3-4 inch strips.  I used 2 pieces of phyllo dough per one triangle.  I did use the oil on the top piece.  Since I was making appetizer I placed about a spoonful of the chicken mixture in the middle of one end of the dough.  I then folded the dough by taking the corner upwards til the top and bottom were aligned.  I then continued to fold the dough in the shape of a triangle (like a paper football) until I was out of dough.  Make sure all your sides are sealed.  Also, cook until these are brown and crispy.  You want these to be very crispy and not mushy.  Enjoy!

Cheesy Ranch Potato Cubes

I got this recipe from another fellow blogger who is also trying out new recipes!  It sounded so good I couldn't resist trying it.  I had most of the ingredients already so I whipped it up one night.  This recipe was so good!  I immediately thought of my sister because she loves ranch.  These potatoes were very ranchy with a rich flavor.  I will definitely be making these potatoes again!  I had them for lunch the next day and they were even better!  After the flavors had soaked in some more they were phenomenal!

Cheesy Ranch Potato Cubes

6-7 medium potatoes, cut into 1/2 inch cubes
1/4 cup butter, cubed
1 cup (8 oz) sour cream
1 envelope ranch salad dressing mix
1 cup (4 oz) shredded cheese

1.  Wash, cut and place potatoes on a generously greased (I used nonstick spray) 11x7 cookie sheet.  Dot with butter.  Cover with aluminum foil and bake at 375 for about 40 minutes (until tender).
2.  Combine sour cream and salad dressing mix, spoon over potatoes.  Sprinkle with cheese.  Bake, uncovered, for about 5 minutes or until cheese in melted.

This recipe was quick and easy.  I followed the recipe and it came out great!  If you enjoy ranch and potatoes then you will love this!  Enjoy!

Stuffed Chicken Rolls

Here is another crock pot recipe!  This recipe was very delicious!  The flavor was great and each bite was a little something different.  The condensed cream of chicken soup and does wonders and adds a whole other dimension to this dish. I will definitely make this recipe again! 

Stuffed Chicken Rolls

Yield: 6 servings

6 boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 Cup all-purpose flour
1/4 Cup grated Parmesan cheese
1/2 Tsp. rubbed sage
1/4 Tsp. paprika
1/4 Tsp. pepper
1/4 Cup vegetable oil
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1/2 Cup chicken broth
Chopped fresh parsley, optional

1.  Flatten chicken to 1/8-inch thickness.  Place 1 slice ham and cheese on each breast.  Roll up and tuck in the ends; secure with a toothpick.  Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides.  Cover and refrigerate for 1 hour.
2.  In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-Qt. slow cooker.  Combine the soup and broth; pour over chicken.  Cover and cook on low for 4-5 hours.  Remove toothpicks.  Garnish with parsley if desired.

                                         *before the soup was added

I did this recipe a bit different as I used a whole chicken breast.  When I make this again I will make sure the chicken is thinner to work with.  It was hard to tuck in the ends and get the chicken all the way around the ham and cheese with a fatter piece of chicken.  So there I just improvised a bit and got them together as best I could.  Don't worry if the shape of these don't come out perfect or if they are closed up all the way.  The flavor will be great and the chicken will be moist!  Enjoy!