Chicken Roll-Ups

Another Pinterest recipe that we tried and enjoyed!

• 2 (8 oz.) cans of Refrigerated Crescent Dinner Rolls 
• 1 (10 3/4 oz.) can Cream of Chicken Soup, undiluted
• 3/4 cup grated cheese
• 1/2 cup milk
• 4 oz. cream cheese (very soft)
• 2 T. butter
• 1/2 - 1 tsp. garlic powder 
• 1 tsp minced onion flakes
• 2 large cooked chicken breasts, finely chopped (or use about 2 cups)
• 1/2 - 3/4 cup finely grated cheddar cheese
• 1/2 tsp. seasoning salt
• 1/2 tsp. ground black pepper
• 2 T. milk
• 1 - 2 c. grated cheddar cheese (for topping) 

Set oven to 350 degrees.  Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 c. 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 T. milk; mix to combine (add in a little more if the mixture seems too dry).  Season with season salt and 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 30 minutes.
 

Puffy Baking Powder Biscuits

We tried this new recipe for baking powder biscuits, and loved how FLUFFY and BIG they turned out.  Easy to make and very delicious.  :)   

Ingredients:

• 2 cups all-purpose flour 
• 1 tablespoon baking powder 
• 1 teaspoon salt 
•  1 tablespoon white sugar 
• 1/3 cup shortening
• 1 cup milk 

Directions:
1. Preheat oven to 425 degrees F.

2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. (You may not need all the milk...)

3. Turn out onto a floured surface, and knead 15 times - but no more! Pat or roll dough out to 1 inch thick. Cut biscuits with a round cookie cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

4. Bake for 10 to 15 minutes in the preheated oven, or until edges begin to brown.

We prefer to eat these smothered in honey butter.  :)

Homemade Chicken Strips

Looking for something to make out of ingredients on-hand the other night, and ran across this recipe from The Pioneer Woman.  Man, my kids loved these homemade chicken strips.  As Katelee calls them, they are mom's chicken nuggets.  I served these with these homemade biscuits and corn, and it was like KFC only tastier.  And definitely healthier.  :)

Ingredients

• 1 package Chicken Breasts, Cut Into Strips (sometimes Called "tenders" Or "strips") (Or I just cut up chicken breasts myself)
• Buttermilk (I used regular milk, and it worked perfectly fine.)
• 1-½ cup Flour 
• 2 teaspoons (to 3 Teaspoons) Lawry's Seasoning Salt (or Spices Of Your Choosing) 
• Vegetable Oil 

Preparation Instructions

Start by rinsing and drying your chicken strips. (I skipped this step.) Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like). In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it. Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.

Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook. When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate. Serve with your favorite dipping sauce. Yum!

Oven Tacos

I found this recipe at Mommy? I'm Hungry, and we loved them.  Whether you do them in the oven or not (though I highly recommend you do!!)  this meat and bean mixture is yummy!



Text below found here.

Thought we'd give these oven tacos a try, something new. Actually the thought of having it half way assembled sounded pretty good, it's hard to fill a taco shell sometimes, especially little hands. This way the meat mixture and cheese is baked into the shell so spillage is eliminated. A bonus to these delicious tacos is the shell doesn't crack all over the place when eating either. I read in comments that some turned out soggy, but mine did not, I guess I let the meat mixture cook down a little more? The shells will be softer but not in a bad way. We loved them, the meat mixture was very good.

Oven Tacos
adapted from Blog Chef

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells {if gluten free, be sure they are}

Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream
Olives, sliced 

Preheat the oven to 400 degrees. 

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in.