Mini Crescent Rolls

This is my son's new favorite breakfast!!!

Prep Time 15 min.
Total time 30 min.
Makes 48 snacks

INGREDIENTS

• 2 cans (8 0z. each) Pillsbury refrigerated crescent dinner rolls
• 48 cocktail-sized smoked link sausages or hot dogs (from 16 oz package)

DIRECTIONS

1. Heat oven to 375*. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling into opposite point; place point side down on 2 ungreased cookie sheets.
3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway thru baking. Immediately remove from cookie sheet. Serve warm.
   

Avocado Mac n Cheese

I didn't think this sound very good from the name, but I WAS WRONG!! It's a yummy, fun twist on regular mac n cheese. :)

Avocado Mac n Cheese from Avocados from Mexico:

Ingredients:
8 ounces wagon wheel pasta

3/4 cup skim milk

1 fully ripened avocado from Mexico, halved pitted, peeled and diced

1/2 cup thawed frozen peas

3/4 cup diced sharp white cheddar cheese (about 4 ounces)

1-1/2 teaspoons lemon juice

1/2 teaspoon salt


Preparation:
In large sauce pot, cook pasta in salted water according to package directions. Meanwhile, in small saucepan, heat milk until hot; remove from heat, set aside. Reserve 1/2 cup of the avocado for later use. When pasta is almost cooked, in blender, combine remaining avocado, the peas, cheese and lemon juice; gradually add hot milk; blend until smooth. Drain pasta; return to sauce pot. Stir in cheese sauce; add remaining 1/2 cup diced avocado; toss gently.

Avocado Quesadillas n' Dip

I had the opportunity to try out 2 new recipes that are available on the website Avocados from Mexico. They sent me the recipes and 6 perfect avocados and by "perfect" I mean DELICIOUS!! You MUST check out their website because they have so much info about avocados, great recipes and even a coloring page for the kids.

The first recipe I tried was Avocados Quesadillas n'Dip.

Avocado Quesadillas n' Dip

Ingredients: 1 fully ripened avocado from Mexico, halved, pitted and peeled 1/3 cup prepared ranch salad dressing 4 (6-inch) flour tortillas, any flavor 1/2 cup shredded Monterey Jack cheese 1/4 cup corn kernels Raw veggies Preparation: Chop half of the avocado. To prepare Avocado Dip: In bowl of food processor, combine chopped avocado with ranch dressing; process until smooth; transfer to small serving bowl; set aside. Cut remaining half of the avocado into 8 slices. Heat skillet over medium heat; place one tortilla in skillet; heat until warm, about 30 seconds. Turn tortilla over, sprinkle 2 tablespoons of the cheese on half of the tortilla; heat until cheese melts, about 2 minutes. Remove from skillet. Place 1 tablespoon corn and 2 slices avocado on top of cheese; fold other half of tortilla over avocado; press the edge together. Remove to serving plate; cut into thirds. Repeat with remaining tortillas. Serve warm with reserved Avocado Dip and raw veggies, if desired.

This recipe was super yum and SO easy to make! I made quesadillas for 3 people in under 10 minutes. I also did not have any Monterey Jack cheese so I used cheddar on a few and White American cheese on the others. It was so good!!

French's Onion Chicken

I actually got this recipe from a French's TV commercial, but it is also listed at French's website as well. I made it for my family last week and they were loving it!!!! I highly recommend it because it is sooooo easy and really, really tasty!!

Ingredients:

2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions

2 tbsp. all-purpose flour

4 (5 oz.) boneless skinless chicken breasts

1 egg, beaten

Directions:

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400°F for 20 min. or until no longer pink in center.

***I also tried this recipe with the Cheddar French Fried Onions and it was super, super delish!!!

Tuna Crescents

2/3 cup mayo
1/4 cup sweet pickle relish
1/4 chopped celery
2 cans tuna, drained
2 tbsp finely chopped onion
1 cup shredded cheddar cheese
2 packed (8 oz each) refrigerated crescent rolls
1 cup peas

Obviously celery, peas, onion... are all optional. You can make the tuna how you prefer..

Preheat oven to 375.
Mix all ingredients, except for crescents, in a bowl. Unroll crescent dough and separate into 16 triangles. On a cookie sheet arrange the triangles in a circle with the wide ends of te triangles overlapping in the center and points toward the outside. There should be a 5" diameter open circle in the center, as the crescents are making a circle.
Scoop the tuna mixture onto the wide ends of the overlapping triangles. Bring the outside points of the triangles up over the filling and tuck under the wide ends of dough at te center of ring. (Filling may not be completely covered.)
Bake for 20-25 minutes or until golden brown. Cut and serve.

Tuna Patty Sandwiches

My friend, s--max, sent me this recipe and I can't wait to try it!! Thanks s--max!!

(3) 5 oz. cans tuna

¾ cup bread crumbs

1 ½ tsp mustard

(3) eggs

Chopped celery to taste (this is optional)

Mix all together in a bowl. Take about ½ cup of mixture to form patties. Brown in a skillet. (Recipe I found said to use oil, but I used I Can’t Believe it’s Not Butter & they were good.) Put on your favorite bread. Good w/mayo & cheese! I think it made 7 patties.

Frugal Beef Tacos

I found this great recipe on https://pssst.generalmills.com/. This is a site that helps you save money as make great meals!! This meal is in the new "$5 Dinner Mom Cookbook." I am totally getting this book!!! You can purchase it at Walmart, Barnes & Noble, Amazon.com....

Beef Tacos

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1 cup white rice ($.20) ¾ pound ground beef ($1.12) ½ onion, chopped ($.15) 2 teaspoons ground cumin($.10) salt and pepper 8 Old El Paso taco shells ($.75)

1 cup shredded iceberg lettuce ($.25) 1 plum tomato, chopped ($.53) 1 cup cheddar cheese ($.75) ½ cup sour cream ($.15) 4 ears of corn ($1)

In a medium saucepan, bring 2½ cups of water to a boil, add the rice and bring back to a boil. Reduce the heat, cover and simmer for 20 minutes. Fluff the rice with a fork before serving.

In a large skillet, brown ground beef with chopped onion. Drain excess fat. Return the beef to the skillet and add the ground cumin, salt and pepper and ¼ cup of water. Simmer for 4 to 5 minutes.

Add the cooked taco meat to the taco shells and top with the shredded lettuce, diced tomato, and shredded cheddar cheese.

Remove the husks and silk from the ears of corn and boil the corn in a large pot of water for 4 to 5 minutes or place the ears of corn in microwave-safe baking dish, cover with plastic wrap, and microwave for 7 to 9 minutes.

Serve Beef Tacos with Rice and Corn on the Cob.

Cost: $4.91

Frugal Fact: Coupons for name-brand taco shells, such as Old El Paso, and sour cream are released several times throughout the year. Match the coupon with a sale or store promotion for the lowest price on taco shells and sour cream.

Chicken and Spinach bake

In this easy chicken and spinach bake, chicken breasts are simply baked on a bed of spinach with a tomato and green onion topping. Add Cajun or Creole seasonings to the chicken breasts, or use your own favorite seasoning blend.

Ingredients:

• 8 to 12 ounces fresh chopped or baby spinach, cleaned
• salt and pepper
• 1/4 cup chicken broth
• 4 chicken breast halves, boneless, pounded slightly to even thickness
• Creole or Cajun seasoning blend or other blend
• salt and pepper
• 1 large tomato, diced
• 4 green onions, with green, sliced

Preparation: Heat oven to 350°. Lightly grease a 9x13-inch baking dish or spray with cooking spray. Put spinach in the baking dish, sprinkle with salt and pepper. Add chicken broth. Sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach. Sprinkle with the diced tomato and green onion. Cover the baking dish with foil. Bake for 25 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through.

Serves 4.

Originally posted at http://southernfood.about.com/od/chickenbreastrecipes/r/bl60812a.htm

Chicken Bacon Sour Cream Bake

Thanks Nat!!

CHICKEN SOUR CREAM BAKE

6 chicken breast halves, skinned, boned, & halved again if too large to be wrapped in beef slice 1 (4 oz.) jar chipped beef, rinsed in boiling water & drained 12 slices of bacon 2 c. sour cream 1 can cream of asparagus or cream of mushroom soup Paprika Wrap each breast section in slice of chipped beef, then wrap with bacon. Mix sour cream and soup. Place chicken in greased casserole dish and pour soup mixture over it. Sprinkle with paprika. Bake uncovered at 325 degrees for 2 hours.

Spicy Chicken with Honey Mustard Sauce

This is an awesome recipe that was written by Morgan... She's 11!!! She has her own cool blog that I encourage you to check out. Thanks Morgan!!

• 2 cups cornflakes
• 1/4 cup flour
• 2 eggs
• 1-2 teaspoons hot sauce
• 1 1/2 pounds chicken strips (raw)
• 1/2 cup honey
• 1/4 cup of mustard

Crush the cornflakes until almost a powder, add flour and mix with hands. Beat eggs and hot sauce together in a small bowl. Grease a large baking sheet with vegetable oil or a cooking spray. Dip chicken strips into egg mixture and then into cornflake mixture until evenly coated. Lay on baking sheet, repeat until all are done. Bake at 350 degree’s for 40-45 minutes or until crispy. While chicken in baking Mix together honey and mustard in a medium size bowl to taste. Take chicken out of oven and lay over 1 cup of salad or ramen noodle’s and drizzle with honey mustard wallah! Fancy chicken (oh and it won’t be spicy unless you add like a tablespoon of hot sauce . GOOD LUCK!

Sour Cream Chicken

Place 8 split chicken breasts in 9 x 13 pan. (Can use other part of chicken as well.)

Combine:

• 1 can (10 oz) cream of chicken soup
• 1/4 cup flour
• 1 cup sour cream
• 2 Tbsp. lemon juice
• 6 green onions, sliced

Spread over chicken. Bake at 350 for 45 minutes. Serve with rice.

Sweet & Savory Meatballs

This is a new family fave!!

Sweet & Savory Meatballs

• 1 lb. ground beef
• 1/4 cup bread crumbs
• Small amount of chopped onion
• 1 egg
• 1 can golden mushroom soup
• 1/2 cup canned tomatoes, drained
• 2 tbsp. brown sugar
• 2 tbsp. vinegar
• 2 tsp. soy sauce
• dash of pepper

Mix beef, bread crumbs, onion and egg together. Shape in 12 meatballs. In skillet, brown meatballs in oil. Add remaining ingredients together; pour over meatballs. Cook over low heat for 20 minutes or until done; stir. Serve with rice or noodles. :)

Brown Sugar Chicken

I found this recipe on another great recipe blog that my friend's write. I tried it and really, really liked it!!


Ingredients:
1 cup brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2-3 tsp garlic, minced
2 TBSP soy sauce
1 tsp pepper
4-6 chicken breasts, cut into bite size pieces

Directions:
-Place chicken in the bottom of the crockpot
-Mix all of the other ingredients together and pour over chicken
-Cook for 4-6 or until chicken is no longer pink
-Serve over rice

Pocket Edward Enchilladas

Courtesy of Lauren :)


Ingredients:
2-3 chicken breasts, cooked and diced
1-2 cans green enchilada sauce
2 cups cheese
8-10 flour or whole wheat tortillas
1/2 cup sour cream
4-5 cloves garlic, minced
1/2 onion, diced
3 TBSP honey
5 TBSP lime juice
1 TBSP chili powder
2 tsp cayenne pepper ( I would use less if you don't like too much heat)
cream cheese, softened


Directions:
-Preheat oven to 350*
-Add 1 TBSP of olive oil to a skillet and saute the onion and garlic together over medium heat for about 5 minutes
-Whisk lime juice and honey together; add chili powder and cayenne pepper and mix well
-Add honey mixture and chicken to the skillet, and cook until warmed, stirring frequently
-Pour a small amount of enchilada sauce on the bottom of a 9x13 pan; just enough to cover the bottom
-Spread 1-2 TBSP of cream cheese on half of each tortilla, fill with 2-3 spoonfuls of chicken mixture, sprinkle with cheese, roll up, and place seam-side down in pan
-Whisk remaining enchilada sauce and sour cream together; pour over the top of enchiladas and sprinkle with remaining cheese
-Bake for 20 minutes

Split Pea Soup

If you have left over ham bone from the holidays here is one of my husband's favorite recipes!!

SPLIT PEA SOUP

• 3 quarts water
• 16 oz. package of split peas
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup chopped onions
• 1 package fresh, sliced mushrooms
• 3 teaspoons salt
• 1/2 tsp pepper
• 1 bay leaf for seasoning
• 1 ham bone

Mix all together in pot. Bring to boil uncovered. After boiling uncovered, simmer for 2 hours uncovered until meat falls off bone. Remove bay leaf and bone- ENJOY!!!!
We did this in a crock pot this year so it could simmer while we were not home. It was perfect!!

Russian Chicken

I originally posted this when I first started this blog, but it is a fave of lots so I thought I'd repost it. :) Enjoy!!

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Russian Chicken

Ingredients:
Chicken legs or buffalo style wings
6 heaping spoonfuls of Apricot/pineapple jam
1 small jar of Russian dressing (Catalina works ok too!)
1 packet of dry onion soup mix


Mix all the ingredients together except for the chicken. Place chicken on jellyroll pan. Spoon mix over each piece of chicken. Bake at 375 for about an hour or until the chicken is cooked through. Serve with rice. (We eat everything with rice in this house because Sei's polynesian and according to him *everything* goes with rice.)

BBQ Chicken

This is what we had tonite. It doesn't get any simpler than this!

Barbecue Chicken

8-10 chicken legs

1 jar barbecue sauce

salt & pepper

Put chicken in 9 x 13 baking dish. Salt and pepper to taste. Pour bbq sauce over chicken legs. Bake at 350 for an hour or until chicken is cooked thru.

You can also throw this all in the crockpot for 4 to 6 hours on high.

Serve with mashed potatoes and salad. And for the record ALL of the kids ate it!!

Honey Glazed Chicken

Ok, I stole this recipe from my friend's recipe blog. You can find it here. I made it last nite and... wow, it was YUM. EVERYONE loved it.

Ingredients:
3 chicken breasts, cut into bite size pieces
1/2 cup flour
1/2 tsp. garlic powder
salt and pepper to taste
4 TBSP butter
1/2 cup honey
3 TBSP lemon juice
2 TBSP soy sauce
1/2 tsp. ground ginger

Directions:
-Preheat oven to 350*
-Combine flour and seasonings, dip each piece of chicken in flour mixture and coat evenly
-Melt 2 TBSP butter in a baking dish and add chicken arranging pieces in a single layer
-Bake uncovered for 30 minutes
-In a small saucepan over medium heat, melt remaining butter; add honey, lemon juice, soy sauce, and ginger. Mix well
-When chicken is done, turn each piece over and pour sauce over chicken (you might want to reserve some sauce to pour over rice)
-Bake another 30-40 minutes, basting frequently
-Serve over rice

*Tip*
-I turned the broiler on high during the last 5 minutes to make the chicken a little crispy and brown on top

Beef Roast Italian Style

• 1 bag (16 oz.) baby carrots
• 4 to 6 russet potatoes, peeled and cubed
• 2 to 3 pounds beef roast
• 1/2 onion, thinly sliced
• 1 cup Italian salad dressing

Place the carrots and potatoes at the bottom of a 4 to 6 quart crock pot. Place beef on top of potatoes and carrots. Lay onion on top. Pour dressing over beef. Cover and cook on low heat 8 to 10 hours.

Chicken Caesar Wraps

• 2 boneless, skinless chicken breasts, cooked and cut into thin strips and chilled
• 1 small head of romaine lettuce
• 1/2 cup Caesar salad dressing
• 1/4 cup grated Parmesan cheese
• 1/2 medium red onion, thinly sliced (I use less...)
• 4 large burrito-size tortillas

Combine chicken, lettuce, dressing, cheese, and onion. Spoon evenly over tortillas and roll up. The end!