Chicken Crescent Roll Ups

 

I love all things I've made from The Dashley's and these are no exception. I'm not even a chicken roll up kind of person, but these were fantastic. Freeze for kids' lunches, too!

Ingredients

  

• 8 ounces cream cheese
• 2 tablespoons green onion
• 4 tablespoons melted butter
• 4 cups shredded chicken
• ½ teaspoon salt
• ¼ teaspoon pepper
• 5 tablespoons milk
• 2 cans crescent roll dough

Topping for Crescents

• 2 tablespoons melted butter
• ½ cup traditional bread crumbs
• ¼ cup parmesan

Instructions

 

• Preheat oven to 350℉.
• In bowl blend cream cheese and melted butter.
  8 ounces cream cheese,4 tablespoons melted butter
• Add chicken, salt, pepper, milk and green onions and mix well.
  4 cups shredded chicken,½ teaspoon salt,¼ teaspoon pepper,5 tablespoons milk,2 tablespoons green onion
• Seperate crescent dough into individual triangles as marked.
  2 cans crescent roll dough
• Spoon roughly ¼ cup of the mixture near the base of the triangle and roll crescent up in the traditional crescent shape, pinching any open edges closed.
• In small bowl combine parmesean and bread crumbs to create topping mixture.
  ½ cup traditional bread crumbs,¼ cup parmesan
• Brush each roll up lightly with melted butter and sprinkle with topping mixture.
  2 tablespoons melted butter
• Place crescents in a lightly greased 13x9 casserole dish or on a baking sheet.
• Let bake in the oven till golden brown, for 25-30 minutes.
• Serve hot alongside a favorite cream sauce or chicken gravy.

Lemon Sheet Cake

 

This one comes from The Recipe Rebel and was a summer favorite! A lighter version of our regular chocolate sheet cake!

Ingredients

• 1 cup salted butter (melted) let cool to room temperature
• 2 cups granulated sugar (400 grams)
• 2 large eggs
• ½ cup milk
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• zest of 2 lemons
• ¼ cup freshly squeezed lemon juice
• 2¼ cups all purpose flour (293 grams)
• 1 cup hot water

Frosting

• 3 cups powdered icing sugar
• ½ cup butter melted
• 2-3 tablespoons lemon juice
• 1 teaspoon vanilla

Instructions

• Preheat oven to 400 degrees F and grease a 11×17″ sheet pan with non stick spray.
• In a large bowl, stir together butter and sugar with a whisk. Add eggs one at a time and whisk until smooth.
• Add milk, baking soda and vanilla and whisk until combined.
• Zest and juice 2 lemons.
• Stir in flour and lemon zest. Add hot water and only ¼ cup of the lemon juice and stir slowly until combined.
• Spread into prepared baking sheet and and bake for 15-18 minutes. Remove from the oven and cool to room temperature.

Marry Me Chicken

 

This was AMAZING. My kids loved it and said it's their new favorite. Thanks, Taming Twins!

Ingredients 

1.5 lb Chicken breast (skinless and boneless), About x4

6 tbsp Plain flour

1 tbsp Olive oil

3 Garlic cloves, Peeled and crushed

1 cup Sun dried tomatoes, Drained

1 tsp Dried oregano

2 tsp Paprika

3/4 cup Heavy cream

3/4 cup Chicken stock

1/2 cup Parmesan cheese, Grated

3 tbsp Fresh basil leaves

1/2 Lemon, Just the juice

Sea salt and freshly ground black pepper

Instructions 

Coat the chicken breasts in the flour.

In a large, deep frying pan, heat the oil over a medium heat. When it's hot, carefully add the chicken breasts. Cook for 5 minutes. Flip and cook for a further 5 minutes.

Remove the chicken breasts to a plate, turn the heat under the pan to low and add the garlic, sun-dried tomatoes, oregano and paprika. Stir for 3-5 minutes until the garlic is softened.

Add the cream, stock, parmesan and plenty of salt and pepper and give everything a good stir.

Sit the chicken back in the sauce. Put the lid on the pan and cook for 5 minutes. Turn the chicken and cook for another 5 minutes.

Check the chicken is cooked through. Remove the pan from the heat, sprinkle over the basil leaves and the squeeze of half a lemon.

Famous Green Beans

 

This is such a yummy side dish for almost any meal! A great way to sneak in some veggies with kids, too! Thanks to In Jamie's Kitchen for this recipe!

Ingredients

  

• 16 oz bag of fine green beans frozen
• 2 TBSP olive oil
• 1/2 tsp garlic powder
• salt to taste
• 1/4 cup grated parmesan cheese

Instructions

 

• Preheat oven to 400
• Into a casserole dish add the frozen green beans, olive oil, garlic powder, and salt
• Toss to coat
• Bake at 400 for 35 minutes
• Add cheese and toss to coat
• Serve hot

Fridge Pickles

I saw this video of how to make fridge pickles on a random ASMR video, so I don't know who to give credit to, but it had to be saved! Our jar hasn't even lasted three days!

Ingredients:

1-1/2 cups vinegar

1/2 cup water

1 Tbsp. sugar

1 Tbsp. salt

1 Tbsp. mustard seed

1 tsp. peppercorns

Fresh Dill

Fresh garlic, 4-6 cloves

Baby Cucumbers

Directions:

Slice cucumbers and put in jar. Add garlic cloves and fresh dill. In saucepan, add vinegar, water, sugar, salt, mustard seed, and peppercorns and bring to a boil. Once boiling, remove from heat and cool completely. Once cool, add to jar and refrigerate at least 24 hours before eating.

Chia Seed Pudding

This came from Chelpostpics and is the best version I've had of chia seed pudding!

Combine in Blender:

1 can coconut milk

2 cups vanilla Greek yogurt 

1 scoop collagen

1 tsp. vanilla extract

4-6 dates or maple syrup to sweeten

*Optional-add your favorite protein powder

I divide this into 5 jars evenly, then stir in 1/4 cup chia seeds into each jar. Let sit overnight in fridge before eating, then top with fruit and honey. 

Magic Cookie Bars

 I am currently having a love affair with these...ohmygosh they are fantastic. Love The Girl Who Ate Everything-she never steers me wrong!

Ingredients

• 1½ cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped pecans
• 1 cup shredded coconut, (both sweetened and unsweetened work)

Instructions

 

• Preheat oven to 350 degrees F and line a 9x13 baking dish with parchment paper or grease well.
• In a medium bowl combine the graham cracker crumbs and melted butter until well combined. Press crumbs into the bottom of the pan firmly in an even layer to form the graham cracker base.
• Pour the sweetened condensed milk over the crust.
• Sprinkle the chocolate and butterscotch chips on top of the graham cracker crust in an even layer. Sprinkle the nuts and coconut flakes on top.
• Press down toppings gently with a fork. Bake for 25-30 minutes or until coconut starts to turn golden brown. Cool completely and cut into small squares.

Baked Eggs

 

The Girl Who Ate Everything did it again. This one is a winner! I love love the texture of it. I meal prep this on Sundays for us to eat off of during the week. My teenagers love it and I love that they're getting some good healthy protein to start their day. 

Ingredients

• 1 tablespoon butter, melted
• 12 eggs, beaten
• 1 lb (16 ounces) shredded Pepperjack cheese, (other types of shredded cheese can be used like cheddar cheese)
• 1 (16 ounce) container cottage cheese
• 1/2 cup all-purpose flour
• 1 teaspoon salt

Instructions

 

• Preheat oven to 350 degrees and brush a 9x13 baking pan with the melted butter.
• Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are completely set about 50-60 minutes. Start checking it around 45 minutes. Cut into squares and serve with salsa, sour cream, guacamole, tomatoes, or onions if desired.

Notes

This recipe can be halved in a 8x8 or 9x9 baking dish. Baking time will be less, around 30-40 minutes.

Crockpot Taco Meat

Thanks to Eating on a Dime for teaching me something new-I never had made taco meat in the crockpot before! It was DELICIOUS and perfect for us to come home to dinner already prepped!

Ingredients

• 2 pounds lean ground beef (I like to add chorizo and ground beef)
• 1 cup salsa
• 3 tablespoons taco seasoning

Instructions

• Place the ground meat (raw) in the crock pot.
• Pour the salsa on top and sprinkle with the taco seasoning mix.  (We use homemade taco seasoning.)
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until no longer pink. Use a spoon to break up the taco meat and serve.

Notes

I like to break up the taco meat 30 minutes before serving. Also, you could use frozen ground beef but you will need to cook for an additional hour on high.  

Easy Chicken & Dumplings

This was a first for me! I have loved eating chicken and dumplings forever, but had never made it until now! yourbarefootneighbor inspired me and made it look so easy! And it was worth it!!

1 can of biscuits

1 can cream of celery

32 oz. chicken broth

Rotisserie chicken, shredded

Black pepper

*Put cream of celery and chicken broth in a pot on medium heat. Meanwhile, flour counter. Roll out each biscuit pretty thin, then cut into small squares with pizza cutter. Set aside until broth mixture is boiling. Once it's boiling, add the dough, a handful at a time, stirring gently after each addition. Once all are added, simmer on low 10-20 minutes or until dough is cooked through. 

*Once it's simmered long enough, add in chicken. If dry, add more broth. Heat chicken through. (You can also add veggies if you'd like-I added a can of drained mixed vegetables).

Viral Cucumber & Sweet Pepper Salad

 Thank you to rachLmansfield for this good one...I've been making it on REPEAT! Give it a try-I don't even love cucumbers! I have been putting this on the side of every meal!

Ingredients

3 small mini cucumbers, sliced in small rounds

1 red bell pepper, orange red bell pepper and yellow bell pepper, sliced into small pieces

Ginger miso dressing, to taste

Everything bagel seasoning, to taste

Chili crunch oil, to taste

Instructions

Add cucumbers and peppers to a large bowl then add in desired amount of dressing, seasoning and oil, keeping in mind this tastes best day off so add however much you are eating then and enjoy!

Notes

*Store leftovers in fridge for 5 days but tastes best day off or it can get soggy

Pollo Guisado or Latin Chicken Stew

 This recipe from Skinny Taste has become almost a weekly staple in our home. It is the most tender, moist chicken, so full of flavor! I pair it with any kind of rice or over potatoes with veggies. Super easy but looks like it was such a difficult meal to make!

Ingredients

• 4 skinless chicken drumsticks (on the bone, 14 oz total)
• 4 skinless chicken thighs (on the bone, trimmed, 20 ounces)
• 1/2 teaspoon adobo seasoning salt
• 1 teaspoon olive oil
• 4 medium scallions (chopped)
• 3 garlic cloves (minced)
• 1/4 cup chopped cilantro (plus 2 tbsp for garnish)
• 8 oz can tomato sauce
• 1 packet sazon seasoning (optional)
• 1/4 cup pitted green olives (plus 2 tablespoons brine)
• 1 tablespoon Chicken Better Than Bouillon (or 1 cube)
• 1/2 teaspoon cumin
• 2 bay leaves

Instructions

• Season chicken with adobo seasoning salt.
• In a large deep skillet,  pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
• Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
• Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
• Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.
• Cover and cook 50 minutes over medium-low heat, until the chicken is tender.
• Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
• Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.

To make this in the Instant Pot

• Cook on high pressure 20 minutes.
• Natural release, discard bay leaves and top with remaining cilantro.