Chicken Bundles

Whenever Pillsbury rolls are on sale, I stock up.  There is just so much you can make with the dough.  This is a recipe hubs and I created together.  We had chicken and veggies we wanted to use and I was more than pleased with the outcome.  This meal took 15 minute to make and another 15 to cook.  It was so easy and can be made many different ways.  Enjoy! 

Ingredients: 

1 can of pillsbury crescent rolls

1 cup of cooked chicken, cubed or shredded

1/3 cup chopped red peppers, sauteed 

1/3 cup sauteed mushrooms

1 cup shredded cheese (we used italian blend) 

salt and pepper to taste 

Directions: 

Cook chicken.  Bake, boil, fry.  However you would like.  I boiled. 

Cut chicken into small cubes. 

Sauté red peppers and mushrooms. 

Unroll crescent rolls onto a cookie sheet.  

Break into 2 square pieces (4 triangles together)

Pinch all edges together.  

Spoon chicken, peppers and mushrooms in center of the dough. 

Top with cheese. 

Fold dough over to create a pocket.  Pinch edges together to seal.  

Sprinkle salt and pepper on the top of the dough. 

Bake at 350 for 15 minutes or until dough is slightly brown.  

Chicken Lasagna with Roasted Red Pepper Sauce

Every since one of my best friend's had her baby last month, we've been having weekly dinners.  Hubs and I bring dinner every Thursday, my new favorite tradition.  I'm always on the lookout for a recipe that I can make ahead of time and bring over hot.  I came across this one at Keeping up with the Joneses.   I also borrowed her picture, because I forgot to take one at home and my phone pics didn't turn out well.  Anyhow, delicious recipe.  Definitely will make it again.  Enjoy! 

Chicken Lasagna with Roasted Red Pepper Sauce (from Southern Living)

Ingredients:

4 cups shredded cooked chicken
2 8 oz containers chive-and-onion cream cheese
1 10 oz package frozen chopped spinach, thawed and well-drained
1 tsp seasoned pepper
3/4 tsp garlic salt
9 no-boil lasagna noodles
2 cups (8 oz) shredded Italian three-cheese blend
1 12 oz jar roasted red bell peppers, drained
1 16 oz jar creamy Alfredo sauce (I bought Bertolli)
1 3 oz package shredded parmesan cheese
1/2 tsp dried crushed red pepper

Instructions:

• Preheat the oven to 350. In a food processor, combine the drained red peppers, alfredo, shredded parmesan and red pepper flakes. Process until smooth, stopping to scrape down sides. In a bowl, combine the chicken, cream cheese, spinach, pepper and garlic salt.
• Lightly grease 11x7 inch baking dish. Layer dish with one-third red pepper sauce, 3 noodles, one-third of spinach mixture and one-third cheese. Repeat twice to finish. Place on a baking sheet and bake, covered, for 50 to 55 minutes. Uncover and bake 15 more minutes.

Total Time: 1.5 hours including time to cook the chicken
Serves: 8

Chicken Caprese

I love tomatoes and mozzarella.  Love, love, love it! When I came across this Rachel Ray recipe, I knew I had to add it to my weekly dinner list.  I have to say, I'm not a huge Rachel Ray fan.  I don't enjoy watching her show, but the lady can cook and I have enjoyed the recipes I've made of hers.  This one is now at the top of my list.  It was very easy to make and so delicious.  We decided to drizzle balsamic vinegar on top instead of EVOO. Enjoy! 

Ingredients

• 2 6- to 8-ounce chicken cutlets, pounded thin
• 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
• 1/4 cup balsamic vinegar (eyeball it)
• 1 vine-ripened tomato, cut into thick slices
• 1 ball fresh mozzarella, cut into thick slices
• 24 leaves fresh basil, chopped
• Salt and pepper
• 
  
• Preparation

Pre-heat an outdoor or indoor grill to medium-high heat 

Season the chicken cutlets with salt and pepper. Drizzle with EVOO and balsamic, and place on grill. Cook for 2-3 minutes each side. There shouldn’t be any pink in center of breast. Take off the grill and place on 2 separate dinner plates. Top with tomato and mozzarella slices, and garnish with basil, a drizzle of EVOO and salt and pepper. 

Tiramisu Bowl

Last weekend, we hosted Mother's Day dinner at our house.  We decided to grill out (those recipes to come) and I thought this bowl would be the perfect ending to our dinner.  It was cold, light and fresh. This was another recipe that popped into my inbox from Kraft.  I was able to prepare it earlier in the day in order for it to have 2 hours to chill.  When I first started making this dish, I became instantly frustrated because the darn wafers would not line up around the bowl.  Every. Single. Time. I lined them up, they all fell over.  It was a domino effect.  After walking away a few times, I decided to line the wafers up with the bottom facing out.  That worked. Thankfully.  The rest was easy to make.  But, this dessert didn't taste like tiramisu to me, it didn't have enough of the coffee taste.  Nonetheless, it was enjoyed and eaten.  

what you need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3 cups  cold milk

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

48 NILLA Wafers

1/2 cup  brewed strong MAXWELL HOUSE Coffee, cooled

2 squares BAKER'S Semi-Sweet Chocolate, coarsely grated

1 cup  fresh raspberries

make it

1

BEAT cream cheese in large bowl with mixer until creamy. Beat in milk and dry pudding mixes. Stir in 2 cups COOL WHIP. 

2 LINE 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Repeat all layers.

3

TOP with remaining COOL WHIP and raspberries. Refrigerate 2 hours.

Tomato Basil Pizza

Have you tried the new Philadelphia cooking cremes yet?  I bought a few after finding them for a great price and tried out the pizza recipe this week.  I love that they give you a few recipes to choose from on the box.  I already had pizza dough, so this was an easy choice for me.  The pizza was easy to make and done within 15 minutes.  I was a little hesitant about how it would turn out because there wasn't any sauce, but it was surprisingly good.  Just as good the next day left over as well.  I'm looking forward to trying more cooking creme recipes! 

What You Need

1 ready-to-use baked pizza crust (12 inch)

1/2 cup  PHILADELPHIA Italian Cheese and Herb Cooking Creme

1 tomato, thinly sliced

8   fresh basil leaves, torn

1/2 cup KRAFT Shredded Mozzarella Cheese

Make It

HEAT oven to 425ºF.
SPREAD pizza crust with cooking creme; top with remaining ingredients.
PLACE crust directly on middle oven rack.
BAKE 10 to 12 min. or until cheese is melted.

Easy Chicken Piccata

 I'm a huge fan of chicken piccata.  Love that it's easy to make and is delicious too! This easy recipe came from- you guessed it-Kraft Foods.  considering I've already made 10 recipes from their most recent magazine issue, I would say it was totally worth the subscription!  I made a few changes to this recipe (noted below) and was very pleased with how it came out.  Enjoy!

what you need

   3 large lemons, divided
4 small  boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise  (I used one egg)
22   RITZ Crackers, finely crushed (about 1 cup)
2 Tbsp. olive oil
2 tsp.  chopped fresh parsley
1/2 cup chicken broth
1 Tbsp.  butter

1

CUT 4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons. Coat chicken with mayo, then cracker crumbs.

2

HEAT oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.

3

ADD lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.

Islander Artichoke and Spinach Dip

No party or get together is complete without spinach dip.  I made this one for a bridal shower last month.  This recipe is from King's Hawaiian Rolls,but I found it on All Recipes.com.  Overall, I would rate this a 7.  The guests at the shower loved it and I had to refill 3 times!  But, the last spinach dip I made is still my personal favorite! I served this dip cold.  Enjoy! 

Ingredients

• 2 (16 ounce) loaves King's Hawaiian® Sweet Bread
• 1 cup mayonnaise
• 1 cup sour cream
• 1 (1 ounce) package ranch-style dip mix
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (8 ounce) can sliced water chestnuts, drained and chopped
• 1 cup grated Parmesan cheese (optional)

Directions

1. Preheat oven to 350 degrees F.
2. Carefully hollow 1 loaf, leaving 1-inch on sides and bottoms. Cube removed bread and additional loaf.
3. Place bowl and cubes on baking sheets and bake for 10 minutes or until golden brown.
4. Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled.
5. Transfer to bread bowl and serve with toasted bread cubes.
6. To serve hot: Stir in 1 cup grated Parmesan cheese; microwave on high 4-5 minutes or until hot, stirring occasionally.
7. Transfer dip to bread bowl and serve with toasted bread cubes.