Family Friendly

I stole this recipe from my friend, who also put it in our church cookbook. She's got two young kids, confirming this was the family friendly kind of dish I was looking for. It ain't fancy, but it's hearty and fairly kid pleasin'. Besides, it's made with Pillsbury crescents- and honestly I love EVERY recipe I ever make with Pillsbury crescent rolls- seriously. A lot of you may make a similar version of this dish.

Chicken Rolls

1 can refrifgerate cresent dinner rolls
2 chicken breasts, cooked and shredded
1 c. shredded cheddar
* I also added chopped green onion for flavor

Sauce:
1 can cream chicken soup
1 c. milk
1 c. shredded cheddar

Preheat oven to 325. Heat sauce ingredients together until smooth.
Seperate rolls into triangles.I just mixed the chicken, cheese, and green onion- then placed a little bit of mixture on each triangle and roll as you normally would. Place in 10x6x2 dish (or something similar), top with sauce and bake for 45 minutes until very brown.

(I made this abck in January but if I remember right from looking at the pic, I think I may have sprinkled some paprika on top before baking, just for color).

Remove from oven and let the fam dig in.

Bringing Jamaica to You!

When we were dating Ryan decided he wanted to be sure he knew how to grill. So I got him the Grilling for Dummies book to help him out. =) I hadn't looked at this in years, but when we were in the mood to grill the other night and I wanted some inspiration I pulled this book out of my cookbook cabinet. I saw this recipe and decided that I wanted to give it a whirl- even though it sounded totally different- I have never made a jerk marinade before. Some of the ingredients sounded strange to me, but after looking at several other jerk recipes, it lined right up- so we did it and it was AWESOME! Ryan was skeptical at 1st when I said I was going to make jerk chicken- as the memories of the lime green bony stuff we "ate" on our mission trip to Jamaica came flooding into his head. "No honey, that was the curried goat that we ate after seeing it sitting on some one's doorstep on the way to our work site that morning." Relieved that that was NOT was I was planning on setting before him that night, he jumped on board and he thought it was delightfully delicious as well!! Even though he would never use the words "delightfully delicious" himself =). Be daring- give it a try- you won't be disappointed, I promise.

Jerk Seasoned Chicken Breasts

About 2-3 pounds boneless skinless chicken breasts ( the recipe said eight, but for me, that was a five pack)

1/ 4cup vegetable oil

1/4 cup orange juice

3 scallions, finely chopped (green and white parts)

4 medium cloves garlic, finely chopped

2 Tbs. lime juice (about 1 lime will produce that for ya!)

2 Tbs. soy sauce

1 small jalapeno pepper, seeded and finely chopped

1 tsp. brown sugar, packed

1/2 tsp. Kosher salt

1/2 tsp. ground allspice

1/2 tsp. dried leaf time

1/2 tsp. cinnamon

1/4 tsp. cayenne pepper

1/4 tsp. nutmeg

Trim chicken of fat and rinse and dry well. Combine remaining ingredients, beating with a fork or whisk to mix well. Place chicken in a large freezer bag (or a shallow dish) and pour marinade over. Seal the bag pressing out the air, and refrigerate for 6 hours or overnight, turning occasionally to coat well.

Place chicken on well oiled, preheated grill and grill for 10-12 minutes total (5-6 on each side) or until done.

Seriously even if you are freaked out by the ingredients- try it! We had it with Lipton's oven roasted potatoes and roasted fresh asparagus. Yummy!

One Dish Bliss

Here you have a true meal in one. I tried this recipe that a gal I know had put in our church cookbook and I believe she said she got it from a Southern Living easy weeknight meals. I wasn't sure how it would turn out with all the ingredients and I didn't want it to taste too "casseroley" with the cream soup and all, but it really didn't and we enjoyed it as just a good hearty meal.
It was easy, but I did it on a night when I had lots of time to dirty and clean dishes as I went and do all my prep work- if you don't you will have the sink piled up with dirty bowls and pots by the time you are done, and that is no fun! It would make a great meal to take to someone- just bring it to them made up and ready to pop in the oven.

Three Cheese Chicken Pasta

8 oz. penne pasta ( I cooked more)
1 tsp olive oil
8 oz. fresh mushrooms, sliced thin
1 small onion, chopped fine
1 small red bell pepper, chopped fine
1 box frozen spinach
1 tsp. dried oregano
1/4 tsp. pepper
16 oz. cottage cheese
2 c. shredded roasted chicken (using a rotisserie chicken is the way to go)
1 c. sharp cheddar, shredded
1/2 cup grated Parmesan
1/2 cup milk
1 can cream of chicken soup

Preheat oven to 425.

Cook pasta and spinach according to package and drain. (Drain spinach well!!)

Heat olive oil in large skillet over med-high heat. Saute mushrooms, peppers, and onion for about 4 minutes. Add spinach, oregano, and pepper and saute an additional 3 minutes. Set aside.

In large bowl, combine cottage cheese, spinach mixture, pasta, chicken, 3/4 c. cheddar, and 1/4 c. Parmesan, milk, and soup. Spoon into a greased 2 quart baking dish. Sprinkle with remaining cheeses and bake for 25 minutes.

No Recipe Required- Meal Idea #5

Last night when 5:00 rolled around, and I knew the question of "What are we going to do for dinner?" was looming over our heads- I decided to forgo asking Ryan, since that usually gets me no where and think of something creative on my own. I have been kind of digging the finding what's around and trying to use it up thang lately. I had two chicken breasts left from a dinner I am making for a family with a new baby, so I decided to cook them up, shred them , and use them for a BBQ chicken pizza. My other toppings were pretty much extra things I had left in the fridge that were left over or just staples. SOO this is a fun way to get creative, but here is how I did mine.

BBQ Chicken Pizza

1 can Pillsbury pizza dough- cooked at 425 for 8 minutes BEFORE topping- 10-12 minutes after toppings

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BBQ sauce- I would recommend using one you really like- we love Rendevous (locally) but this last time I bought some I bought "Sticky Fingers" and it is delicious!

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2 chicken breasts- cooked and shredded- I did in a skillet with my usual base seasoning of salt, pepper, and garlic powder

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Other Toppings:

Red onion- sliced into small strips

Red Sweet Pepper- sliced into small strips

Green Onion- chopped (I just wanted to use this up and thought it would add something green- wasn't sure if it would be onion overkill, but it wasn't)

Bacon-3 slices, fried and crumbled

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I layered all my ingredients on partially baked crust, then sprinkled with a little bit of crushed red pepper flakes and topped with shredded Colby Jack Cheese and returned to oven to bake.

Before cheese and baking- Finished-
Let me know if you come up with any other toppings that would be good!!!

Creamy Caesar Chicken Pasta

My friend made this for a baby shower she hosted a few weeks ago. I had to go back for seconds, but had to refrain from embarrassing myself by going back for thirds, ha!!! I asked her for the recipe so I could make it for our monthly Grace group tonight, and I am having a hard time not picking in it while it sits in a warm oven waiting to go! It's simple and satisfying and mmm, mmm good!

Creamy Caesar Chicken Pasta

(not sure what the official name of this recipe is=)

1 lb. bowtie pasta, cooked

3 boneless, skinless chicken breast- cut into bite size pieces

1-2 cups green peas, cooked (If Ryan had his way, these would be left out)

8 oz. package of mushrooms, sliced

1/2 large onion, chopped

1 Bottle *Ken's Creamy Caesar dressing

Shredded Parmesan Cheese

Generously salt and pepper chicken (I also used some garlic powder) and saute in a skillet with butter or olive oil.

Saute onions and mushrooms ( I added them to the same skillet after the chicken was more than half way done)

(Transfer to serving dish)

Add in peas and pasta and pour dressing over, mix well, and top with Parmesan.

Ooey Gooey Good Chicken

I stole this recipe from another blogger's recipe blog. I wasn't sure what I thought really at first about the recipe, but after reading a lot of comments about how good it was I thought I would try it- I also gathered that it seems to be a fairly common dish that people make. We were not disappointed, it was really good!!! My favorite part is that it took literally five minutes to put together before throwing it in the oven. I also read it freezes well, I may make a batch to put in my freezer!

Swiss Stuffing Chicken

4 large chicken breasts
1- 6 oz. pack Swiss cheese (sliced)
1 can cream of chicken soup
1/4 cup white wine
1 cup Herb Stuffing Mix
1/2 stick butter, melted

Preheat oven to 350 degrees. Lay chicken in buttered baking dish. Top with slices of Swiss. Mix together soup and wine and salt and pepper. Pour over cheese. Sprinkle stuffing mix on top and drizzled melted butter over. Bake for about 50 minutes.

Can't Go Wrong With This One!

I really think this is an ideal recipe. I got it from my husband's high school's cookbook and it is quick and so easy (can you tell yet that I like easy?) and totally satisfying without being as heavy as say a casserole. It's also an easy recipe to have the ingredients on hand for. If you like chicken, this one is a winner all around! I make it often and have made it to take to new moms (as long as you have a way to keep it hot).

Rosemary Chicken

1/4 cup melted butter or margarine

1/4 cup lemon juice

2 Tbs Worcestershire Sauce

2 Tbs Soy sauce

3/4 tsp. dried oregano

1 tsp dried rosemary- regular or crushed

1 Tbs garlic, crushed (I just mince 3-4 good size cloves)

6 boneless, skinless chicken breasts (I have made it with boneless, skinless thighs as well- it is still good but since this is a fairly salty recipe to start with- if you like things less salty, I would definitely stick to just breasts)

3 cups cooked rice

Combine 1st 7 ingredients. Place chicken in ungreased 9x13 baking dish. Pour mixture over chicken. Bake at 350 degrees for 30 minutes. Serve over hot rice.

(If your thinking your not a big fan of plain rice- just do what we do- pour the juice from the chicken over it and ti is sooo good! I think I usually double the ingredients to the sauce just to make sure there is plenty for the rice.) My favorite side to put with this is grilled or roasted fresh asparagus.

*Pictured with thighs, but better with chicken breast

A New Favorite

Okay, so I have only made this a few times, but it has been a hit and will probably be a forever keeper for me. And well, if you know me at all, you know I LOVE Mexican, so no wonder I love it! I did a risky thing, actually, the 1st time I made this I made for a friend who had a new baby- and despite the fact that I used a WHOLE can of diced jalapenos on accident instead of green chilies (which ups the heat factor about 300%! When I realized I did that to a nursing mother I could have died!) she said they were some of the best enchiladas they have had and loved them, so I thought I would include them on here. I must say- I used two ingredients that were specifically Costco items and I think they were key ingredients in making them as good as they were, but I am sure if you aren't a Costco person, they will be good with whatever you do use.

Chicken Enchiladas

~~~Note: (+) means I use more to taste~~~

2 Tbs. Olive oil

1 cup chopped onion (one medium sized onion)

1/2 cup chopped red bell pepper

2-3 cups (8-12 oz.) shredded or chopped cooked chicken

**I used Kirkland brand canned chicken breast- it is good canned meat and on top of making your job easier, I like how well it shreds as opposed to cooking it myself- I think I used 2-3 cans

1 tsp. ground cumin (+)

4 oz. (+) cream cheese (the original recipe calls for reduced fat- if you prefer that)

salt and pepper

2 cans chopped green chilies

2 medium sized cloves garlic (+), peeled

1/2 cup loosely packed fresh cilantro (+)

2 tsp. dried oregano

1 cup chicken broth

1 cup tomato salsa (I used Kirkland Organic salsa- it is amazing)

8-10 flour tortillas (6-7 in. each)

2 1/2 cups shredded Mexican style cheese blend (+)

1. Preheat oven to 375. Grease a 9x13 pan and set aside.
2. Place olive oil in large skillet and saute onion and pepper over medium heat until soft, about 4-5 minutes. remove from heat and stir in chicken and cumin. Add cream cheese and place back over heat. Cook until cheese melts and creates a sauce. Season with salt and pepper to taste and set filling aside.
3. Place chilies, garlic, cilantro, and oregano in food processor blender and blend until nearly smooth, about 30 seconds. Add chicken broth and salsa and blend until well combined. Season with salt and pepper to taste. Put 1/3 of the sauce mixture in the bottom of your baking pan and set aside.
4. Place tortillas on a work surface and spoon chicken filling down center of each tortilla, dividing evenly. Take shredded cheese and set aside the majority (I just by a 4 cup bag so I don't have to worry about measuring it out and saving enough) for topping, and use the rest on top of the chicken filling before wrapping each tortilla. Roll up tortillas and place them seam side down in baking dish, squeezing them to fit as needed. Pour remaining sauce over the top and top with the rest of the shredded cheese.



5. Bake until the cheese melts and the sauce is bubbly, 25- 30 minutes. Let rest for 10 minutes and serve with your toppings of choice--i.e. sour cream, shredded lettuce.

For my side items with this I like to make Mexican rice and black beans with lime juice. This time I just did the beans just because we weren't really hungry enough for all taht food. We love to scoop the beans up in the same bite as the enchilada. Mmmm.

Ryan's Favorite Dish

My friend, Erica, said I should put this recipe on here, and of course!- It is Ryan's favorite thing, after all! I always make this for him if I want him to feel special- he loves it. I originally found this recipe online and have come across it a couple times since, it is a keeper.

Cajun Chicken Pasta

2 chicken breast, cut into small peices or slices
2 tsp (+) cajun seasoning
2 Tbs. butter
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
green onion, minced
1- 1/2 cup cream (I use more)
1/4 tsp. basil
1/4 tsp. lemon pepper
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp garlic powder
2 Tbs. (+) grated parmesan cheese

Coat chicken in cajun seasoning. In large skillet, saute chicken in butter until no longer pink. Add pepper and green onion. Cook 2-3 minutes, or just until tender. Reduce heat to low and stir in cream. Season with seasonings and heat through. Mix with your favorite pasta- we like bow tie. Mix in parmesan cheese to desired thickness.

** This is one of those recipes that I gave the orginal measurements as a guide to start you off, but I really just throw them out the window and pretty much do everything to taste- we like things pretty flavorful so I usually add a little more of everything. I use more cream to make sure it is good and creamy. I use more red pepper than green- it's all about the way you like it with this one! Yum!