~Chicken Crescent Rolls~

Ingerdients:

2 cans of low fat refrigerator crescents

1 can of healthy low sodium cream of chicken soup(26oz)

1 cup fat free cheddar cheese

2 boneless skinless chicken breast

Directions:

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

~Single Serve Deep Dish Chocolate Chip Cookie~

Ingredients: 

1 tbsp butter melted

1 tbsp white sugar

1 tbsp brown sugar

3 drops of vanilla 

pinch of salt

1 egg yolk

1/4 cup flour 

2 tbsp chocolate chips

Directions : 

MICROWAVE 40-60 SEC IN A CUP OR BOWL 

Viola! Single serving deep dish chocolate chip cookie! 

~Crock Pot Ranch Pork Chops~

Ingredients:

1 package of boneless pork chops

1 can of Cream of Chicken soup

1 packet dry Ranch dressing mix

Directions: 

In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.

Cover and cook on high for 4 hours OR Low for 6 hours.

~Potato Soup~

Ingredients:

2 1/2 pounds baby red potatoes, sliced into small bite sized pieces

1/2 regular package uncooked bacon, finely diced

1 medium onion, diced

1/4 bunch celery, diced

8 cups milk

4 cups water

4 chicken bouillon cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)

1 teaspoon salt

1 teaspoon black pepper

3/4 cup salted butter

3/4 cup flour

1/4 bunch freshly chopped parsley

1 cup whipping cream

***For garnish:***

Shredded cheese

fried bacon bits

chopped green onions

Directions:

In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

~Bacon Pancake Dippers~

Ingredients:

1 recipe of the Bisquick pancake batter including the ingredients to make the batter or regular pancake batter

12 slices center cut bacon

syrup

Directions:

Cook bacon and set aside.

Mix batter according to the package directions.

Pour into a squeeze bottle with a big enough hole for the batter to come out.

Heat griddle to 300 degrees.

Squirt batter in a long oval shape a little longer and wider then the bacon and place a slice of cooked bacon in the center.

Lightly press bacon into the batter.

Squeeze more batter over the bacon. 

This is to protect the bacon from the griddle when you turn that pancake dipper over.

Cook until the batter starts to bubble then turn over and cook a few minutes longer.

Serve syrup in 4 ounce wide mouth mason jars.

~Breakfast Enchiladas~

Ingredients:

1 lb sausage

2 c shredded cheddar cheese

8 (8 inch) flour tortillas

6 eggs

1 T all-purpose flour

2 c half-and-half

1/2 tsp salt

3 oz. package of real bacon bits(or use crumbled cooked bacon)

Directions:

In a skillet over medium high heat, brown sausage and then drain fat.

In a large bowl, stir together browned sausage, 1 c. cheese and 1/2 of the package of bacon bits.

Place 1/8 of the mixture down the center of a tortilla. Roll up and place seem side down in a sprayed 9×13 baking dish. Repeat until all tortillas are filled.

In another large bowl beat eggs, flour and salt. Mix in half-and-half. Pour over the tortillas in the pan. You can cover the dish and place in the fridge or baked immediately. (I refrigerated it overnight and it turned out great).

When ready to bake, preheat the oven to 350 degrees. Uncover dish and sprinkle remaining 1 cup of cheese over tortillas. Sprinkle the rest of the bacon bits over cheese.

Cover with foil and bake for 35 minutes. Uncover dish and bake 10 minutes longer or until set and cheese is melted.

Lasagna Soup

I found a recipe on Pinterest the other day and it looked good but included some things I knew my family wouldn't care for like onions and green peppers, and excluded things that I thought would be really tasty like minced garlic and ricotta cheese. :) So here is my twist on this tasty recipe! 

Lasagna Soup

1 1/2 lb ground beef or turkey

1 clove of garlic, minced

2 large cans of tomato sauce (mine were 29 oz. each)

1 can diced tomatoes

1/2 cup Ricotta cheese

1 tsp.Italian seasoning

1/2 cup Cheddar cheese

1/2 lb. lasagna noodles, broken into pieces 

2 1/2 cups chicken broth

For garnish: 

Mozarella cheese

garlic or Italian croutons

Preheat a large pot or dutch oven to med-high and brown your ground beef, salt, pepper, and minced garlic together. Drain excess grease and return to pot. 

Add your diced tomatoes, both cans of tomato sauce, Italian seasoning, chicken broth, and your lasagna noodles to the pot and mix it all together. 

Cover and simmer on med-low for approximately 1 hour. 

Add your Ricotta cheese and mix together well. 

Cover and resume simmering for another 1/2 hour or until your noodles are as tender as you prefer them. 

Add your cheddar cheese and mix together until melted throughout and remove from heat. 

Ladle soup out into bowls and top with mozzarella cheese and croutons to your liking. 

That's it! Easy as that! :)