It’s been a while since I joined Kelly over at Kelly’s Korner for her weekly “Show Us Your Life” party. She’s showcasing recipes this week, so I decided to participate just to shake things up a bit over here! We all need some fuel for all that furious crafting and DIYing we're doing, right?? I’ll also link up to Julia’s weekly “Hooked On” party since I’m lovin’ these easy dinners!
Here’s a tip, if you keep your recipes in a binder like I do, then keep a hole puncher in your binder so you can quickly punch holes in those recipes you rip out of magazines and print off the internet:
I also categorize my recipes by type. My categories are Seafood, Chicken/Pork, Beef, Veggies/Sides, and Drinks/Appetizers. Don’t worry, I haven’t left out the most important category (duh, Desserts!), it has its very own binder! I’ll share those next week.
Ok, now on to the recipes. There are a couple dishes that are my “go-to” meals, meaning I usually have the ingredients on hand. Oh, and by no means are these dishes particularly healthy, but trust me, they are good! Obviously you can make any low-fat/reduced calorie substitutions that you prefer. This first one I know by heart since it’s my husband’s favorite:
2-3 Chicken Breasts
1 can Crescent Rolls (I like to use the Grands size, which gives you 6 rolls)
1 can Cream of Chicken Soup
2/3 cup milk
About 1 cup Shredded Cheddar Cheese
Chop chicken into cubes and cook in skillet over medium heat until done. Season with salt & pepper if desired.
While chicken is cooking, heat soup and milk in saucepan over low heat, stirring occasionally.
Unroll crescent roll triangles. Place a few pieces of chicken and a handful of cheese in the center of each dough triangle and roll up.
Place in a greased square baking dish (I normally use a glass Pyrex).
Place any remaining chicken and cheese in soup mixture. Pour soup mixture over rolls.
Bake in 350 degree oven for 30 minutes until rolls are browned.
Buffalo Chicken Pizza
2 tubes (10 ou. each) refrigerated pizza crust
1 cup buffalo wing sauce, divided
1 1/2 cup shredded cheddar cheese
1 1/2 cup shredded mozzarella cheese
2 lb. chicken breasts, cubed (about 2-3)
1/2 tsp. each garlic salt, pepper, chili powder
2 tbsp. butter
1/2 tsp. dried oregano
Unroll pizza crusts into lightly greased 15x10 pan. Flatten dough and build up edges slightly. Bake at 400 degrees for 7 minutes. I can usually get away with using only one crust rolled out onto my pizza stone, but you can use whatever kind of pre-made pizza crust you prefer.
Brush dough with 3 tbsp. buffalo sauce.
Combine cheeses, sprinkle 1/3 over crust. Set aside.
In skillet, cook chicken, garlic salt, pepper, and chili powder in butter until chicken is browned. Add remaining sauce, cook and stir over medium heat until chicken is cooked (about 5 minutes). Spoon chicken over cheese. Sprinkle with oregano and remaining cheese.
Bake at 400 degrees for 18-20 minutes. Serve with Ranch or Bleu Cheese dressing if desired.
Crock Pot Roast
2-3 lb. thawed, boneless roast
1 packet Au Jus sauce mix
1 packet Good Seasons Italian Dressing mix
1 can beef broth
1/2 soup can water
Place roast in crock pot. Combine remaining ingredients and pour over beef. Cover and cook on low for 8 hours. Add cubed potatoes and carrots the last hour or two of cook time if desired. After I remove the roast and veggies from the crock pot, I add a little flour to the remaining liquid to make a tasty gravy.
Geaux Tigers, Beat ULL!