Creamy Chicken Roll-ups

I found this recipe on Pinterest and decided to try it the other night, not sure if my kids would like it or not.  Two of them loved it, the other one said “I don’t like this”, but then he is 3 almost 4, and the only thing he wants to eat is peanut butter and jelly or chocolate milk.  I figure it is just a phase, eventually he is going to get tired of peanut butter and jelly.  Here is the recipe, below it is the link to the page Pinterest redirected me to.

• 2 – 8 oz. cans Pillsbury Refrigerated Crescent Rolls
• 1 can cream of chicken soup – undiluted
• 3/4 cup grated cheddar cheese – any cheese of your choosing would work
• 1/2 cup milk

Filling:

• 4 oz. cream cheese (very soft)
• 2 Tbsp. butter (very soft)
• 1 tsp. garlic powder
• 1/4 tsp. –  onion powder (original called for 1 tsp. minced onion – I didn’t have any on hand so I substituted)
• 2 large cooked chicken breasts (finely chopped) I shreaded mine
• 1/2 – 3/4 cup finely grated cheddar cheese
• 1/2 tsp. seasoning salt
• 1/2 tsp. ground black pepper or to taste
• 2 Tbsp. milk
• 1-2 cups grated cheddar cheese – or cheese of your choosing

Set oven to 350°F. Spray a 9×13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

For the filling — (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 35 minutes.

This recipe reminded me a bit of pot pies, if you wanted it to taste more like that, you could add frozen vegetables.  Next time I make this I am going to add some frozen peas to the mix.  My husband even liked this, which is saying something, he is very picky.  This is a good comfort food recipe, not necessarily something you want to make every week, especially if you are watching your weight.

http://www.plainchicken.com/2009/08/chicken-rollups-2.html

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Japanese Spaghetti

I am posting this one as a memo, more of a reminder so that I don’t forget and will always know where to look for it.  My 11 year old daughter checked out a cook book from school, she said their were a lot of interesting recipes inside.  This is one she keeps on bringing up so I am going to let her help me make it one night.  Here it is:

• 2 skinless, boneless chicken breasts, cut into strips
• Soy sauce
• Garlic, salt, pepper, ginger to taste
• 4 pkgs. Ramen Noodles, oriental flavored
• 2 carrots, thinly sliced
• 3 green onions sliced
• 1 c. sliced mushrooms
• 1 c. chopped bok choy

Stir-fry chicken strips in 2 Tbsp. hot  oil until done.  Add vegetables; stir-fry until crisp.  In separate pan, fix noodles as directed.  When noodles are done, add to stir fry.  Add soy sauce and other seasonings to taste.  Do not over cook.  You may add more vegetables.  Serves 5.

 
Ok, now I have not made this yet, it sounds a bit salty.  I think when I prepare the noodles I may use  just two of the seasoning packets, because once you use the soy sauce, and salt the ingredients call for, that is a lot of sodium.  Since becoming a Beachbody Coach, I have been trying to eat healthier myself and trying to get my kids to eat more fresh fruit and veggies, which can be a challenge.  I just don’t think kids or us adults need that much salt.  Now, I am hoping they like it.  It sounds a lot like the chow mein noodles you get at any Chinese restaurant.

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Pineapple Ham

Just add pineapple slices and garlic cloves.

I took a risk tonight, and made something different for my kids.  I have extremely picky kids, so anything different even if it isn’t really “that” different is a challenge.  My 3-year-old has to either have peanut butter and jelly or wants chinese food, go figure!  Well since I am trying to eat healthier, I would like that to rub off on my family as well.   So, tonight for dinner I made Pineapple ham, acorn squash and steam roasted red potatoes.  The ham was a hit! The squash not so much, and the potatoes they ate without complaining.  Here is the recipe for the ham, it was really simple.

• 1 – 36 oz. Ham (mine was a Kentucky Legend and it was already spiral sliced, it was the only smaller ham available)
• 2 cloves garlic thinly sliced
• canned or fresh pineapple slices
• 4 oz. ginger ale
• cinnamon

Put ham in a shallow baking dish, if your ham isn’t already spiral sliced, score a diamond shape in the top of it with a knife.  Insert the thinly sliced garlic into the ham, top with pineapple slices and pour ginger ale over the top.  Sprinkle pineapple slices with cinnamon.  Bake at 325 for approximately 35 minutes, until warmed through.  Serve.  Really simple and delicious!

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