Chicken Cordon Bleu Bundles

• This comes from One Krazy Cookie. My friend made it and raved about it, so here ya go! These would be perfect for kids' school lunches of for a dinner on the go!
• 2 cans of crescent rolls
• 1 package of thin sliced ham (lunch meat)
•  slices of swiss cheese
•  2- 2 1/2 cups shredded cooked chicken

Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet.

• .Layer one or two slices of ham, 1 slice of cheese.
  
•  Then add a small amount of shredded chicken on top. 
  
• Fold the edges of the ham around the cheese and chicken.
  
• Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle. 
  
• Bake at 375 degress for 18-20 minutes or until lightly browned. 

Poppy Seed Ham Rolls

This recipe and pictures come from Faithful Provisions and was brought to our freezer group!

1 stick butter
2 tablespoon Dijon mustard
1 tablespoon poppy seeds (optional)
2 teaspoon Worcestershire sauce
1 teaspoon grated onion
8 ounces thinly sliced ham
 2 (6 ounce ) packages Swiss cheese
2 packages rolls (baked in tin pans and all sliced in half, like a big sheet of rolls)
 

 Preheat oven to 375 degrees. Combine butter, mustard, poppy seeds, Worcestershire, and onion into a small sauce pan and heat until butter is melted. While that is heating through, remove rolls from pan and slice in half and remove the top, like a sheet. Pour 1/4 of butter mixture on bottom layer of rolls. Layer ham and cheese, then top with another 1/4 of the butter mixture, then put roll top on. Repeat with second pan. Place in oven for 15 minutes or until cheese is melted and it is heated through. Slice along roll lines (to create individual sandwiches) and remove from pan to serve.

Pepperoni & Ham Stromboli

Fancy, fancy! This was from our exchange--I'm very impressed! A great one to add to your weekly menu or your own freezer!

Ingredients
Yields 2 loaves
1 (.25 oz) package active dry yeast
1 1/3 cups warm water (110° to 115°) 
1/4 cup vegetable oil
1/2 tsp salt 
4 to 5 cups all-purpose flour

Filling:
The quantities below are for 1 Stromboli. Double the amount if you want to make both loaves.
1/4 lb thinly sliced ham
1/4 lb reduced fat or turkey pepperoni (regular is too greasy)
Dried basil
Dried oregano
4 slices provolone cheese
1 cup shredded mozzarella cheese
Extra Virgin Olive Oil

Directions
In the bowl of an electric stand mixer, dissolve yeast in warm water. Add oil, salt and 2 cups flour; fitted with the paddle attachment, beat until smooth. Stir in enough flour to form a soft dough. Switching to the dough hook attachment, knead dough on low speed until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 15 x 12-inch rectangle. Arrange provolone slices lengthwise down half of rectangle. Place ham on top and sprinkle with a little bit of basil and oregano. Arrange pepperoni slices over the top and then add the mozzarella cheese. Sprinkle with a little more basil and oregano. Keep the filling about an inch from the bottom and side edges. Take that bottom one inch lip and roll it away from you over the filling. Continue rolling the dough and filling very tightly, trying not to allow air space in there as you roll. Roll until the filling is covered. Stop rolling and pull the back lip toward you over the top of the roll and start pinching the seam shut. Once you have sealed the seam, pinch the ends shut and fold up toward what will eventually be the bottom of the Stromboli; the seam side. Seal to bottom if you can. Turn your Stromboli over and using a sharp knife cut diagonal slits through the top layer of dough. This will vent the Stromboli while baking and reveal the filling, very pretty. If you do not vent you will have huge blow outs on the sides of the Stromboli during baking. Brush with oil if desired; sprinkle with oregano. Slide Stromboli onto hot stone/ baking sheet in oven (make sure it's on the center rack) and bake for 25-30 minutes, until deep golden brown.

Cool slightly; cut into 1-inch slices and serve with marinara sauce.

Chicken Cordon Bleu Pasta

This recipe comes from Chef In Training and it is delish! Great flavors, makes a ton and very filling--love!

• 10-12 oz. penne or ziti pasta
• 2 cups heavy cream
• 1 (8 oz) block cream cheese--I felt like this was way too much so next time I will use more like 4-6 oz. If you REALLY like cream cheese, stick to the 8 ounces!
• 1/2 tsp. onion powder more or less to taste
• 1/2 tsp. garlic salt more or less to taste
• 1 1/2 cup shredded Swiss cheese separated (I actually used Mozzarella cheese since we're not big fans of Swiss)
  
• 2 chicken breasts cooked and cut into strips
• 3/4 cup bacon cooked and chopped
• 3/4 cup diced ham
• bread crumbs

Instructions

1. Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
3. In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
4. Bake at 350 degrees F for 15 minutes or until heated through.

Scalloped Potatoes & Ham (Crockpot Freezer Meal)

Thanks, 6 Cents for this recipe! Amazing, easy to assemble, and you can stockpile your freezer foods in no time!

12 new potatoes and cut into ¼ inch round slices or a large bag of frozen potatoes

2 cans of cream of your choice—I used potato

2 cans of water

2 ham steaks, cubed--we used turkey ham

8 oz cheddar cheese

4 cups of broccoli

salt and pepper

Directions:  Divide everything evenly into two containers.  Cook on low for 8 hours.

*EDIT* People have mentioed the potatoes turing black if frozen.  Mine didn't do that, but just to be safe, either use frozen potatoes or add potatoes the day of cooking.