Mexican Style Stuffed Crescents

These are great for dinner or an easy appetizer!

1/2 c Onion; chopped
2 Garlic cloves; minced
3 tbs Oil
2 1/2 c Chicken; cooked, shredded
16 oz Crescent dinner rolls
1/2 c Salsa
2 c Cheddar cheese; shredded
Sour cream
Salsa

Heat oven to 350 degrees.
Grease large cookie sheet.

In large skillet, cook onion and garlic in oil until onion is tender.
Add chicken; cook over low heat until thoroughly heated, stirring
occasionally. Remove from heat.
Separate dough into 8 rectangles; firmly press perforations to seal.

Spread 2 tsp of the salsa on each rectangle to within 1/2 inch of
edge.

Stir 1 cup of the cheese into chicken mixture.
Spoon heaping 1/3 cup of chicken mixture onto half of each rectangle.
Starting at shortest side or rectangle topped with chicken, roll up;
firmly pinch ends to seal.

Place seam side down on greased cookie sheet.
Bake for 16 to 21 minutes or until golden brown. Remove from oven;
top each with about 2 T. of remaining cheese. Return to oven.

Bake an additional 1 to 2 minutes or until cheese is melted.

Serve with sour cream and additional salsa.

Labor Day Barbeque Sandwiches

This is a great recipe to make if you are having friends over, but also good for just an easy weeknight meal!

My friends and family loved them, they all say it's a little different than just your everyday barbeque sandwiches.


4 to 5 pounds pork roast
2 tablespoons vegetable oil
1 small onion, sliced
1 cup crushed pineapple, drained
1 1/2 cups barbecue sauce, divided

Spray slow cooker with cooking spray. Put roast in slow cooker, top with pineapple, onion and 1 cup bbq sauce. Cook on low for 8-9 hours. Take out of slow cooker, shred and add some of the juice the roast was cooked in(with the onions) and more bbq sauce if desired. Serve on buns.

Slow Cooker Swiss Steak

¼ cup all purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons dry basil leaves
2 pounds round steak
3 tablespoons vegetable oil
3 stalks celery chopped
chopped onion 1/2 cup
3 carrots chopped (I omitted)
(2) cans diced tomatoes
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
.
Cut the meat into serving size pieces and coat it with the flour . Brown the meat in the vegetable oil then put it into the crockpot. In the same pan, saute the onion, celery until tender. Stir in the diced tomatoes, salt & pepper, basil, Worcestershire, brown sugar and the rest of the flour. Mix well and pour over the meat in the crockpot. Cover and cook on low for 8 hours or until the meat is very tender. the sauce/gravy thickens as it cooks.
.

Breakfast Sandwich

When school starts back, I love cooking my kids a good breakfast. This is one of their favorites!


3 eggs, beaten
1/4 c. milk
2 T. butter
8 thick slices bread
12 slices Cheddar cheese
4 slices bacon, crisply cooked and crumbled

In a large bowl, whisk together eggs and milk; set aside. Prepare a griddle or large skillet by melting butter over low heat.

Dip only one side of 4 bread slices in egg mixture. Place 4 bread slices, coated side down, on griddle or in skillet.

Top each bread slice with 3 cheese slices. Sprinkle cheese with bacon, or if you haven't crumbled it, just lay about 3 slices on top of the cheese. Dip only one side of the remaining 4 bread slices in egg mixture and place over bacon, coated side up.
Cook 5 minutes per side or until bread is golden and cheese is melted.

Cheesy Barbeque Chicken

This is my version of the chicken breast at Chili's. It's pretty good, and very simple!


4 boneless, skinless chicken breast halves, about 1 1/2 lbs. total
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup bottled barbecue sauce
4-8 slices cooked bacon, according to your taste preference
1 cup shredded cheddar cheese
4 scallions, trimmed and sliced

Heat oven to 350
Place chicken in a single layer in a greased baking dish.
Sprinkle with salt and pepper. Spoon on the barbecue sauce.
Bake in oven for 25 minutes, or until all pink is gone.
Top each breast half with 1 or 2 slices of cooked bacon. Sprinkle with cheddar cheese. Bake in oven 5 more minutes.
Top each breast half with fresh scallions.

Crock Pot Steak Sanwhich

I loved this recipe, and loved not heating up my oven!


You can easily omit the green peppers in this recipe. My kids don't love them, so I left them out then added some sauteed spinach right before serving.

• 2 large onions, sliced into strips
• 2 medium green peppers, sliced into thin strips
• 1 pound thinly-sliced round steak
• 1 clove garlic, finely-minced
• 1 tsp. Worcestershire sauce
• 1/4 c beef broth
• 1 tsp. freshly-ground pepper
• 1 cup shredded low-fat Monterey Jack chees
• Rolls or bread
  

Place the sliced onions and green peppers in the bottom of the Crock Pot stoneware. Lay the round steak slices on top of the vegetables. Whisk together the minced garlic, Worcestershire sauce, beef broth and pepper. Pour over steak slices. Cover. Cook on low 6 to 8 hours or high 3 to 4 hours.

Preheat the oven to broil. Slice the rolls, lengthwise, but not all the way through. Place steak, green peppers and onions on half of each roll. Top with 1/4 cup of shredded cheese. Broil two minutes or just until the cheese is melted and the roll is lightly toasted.

Ham and Cheese Chicken Breast

This is a really great way to change up chicken for the night!

• 8 boneless chicken breast halves, skin removed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs, beaten
• 1 cup milk
• 4 slices deli ham,
  
• 4 slices Swiss cheese, cut in half (I sometimes use cheddar
  
• 1/3 cup all-purpose flour
• 1 1/3 cup fine dry bread crumbs
• vegetable oil

Place each piece of chicken between 2 sheets of wax paper or in food storage bag. Pound gently to flatten, using a rolling pin or smooth side of meat mallet. Sprinkle chicken pieces with salt and pepper. Combine eggs with 1 cup milk; dip chicken pieces in mixture. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Fold ends over the ham and cheese; roll up, beginning with long side. Secure rolls with toothpicks. Dredge chicken in the 1/3 cup flour then dip in remaining milk mixture; roll in bread crumbs to coat well. Place chicken rolls on a plate; cover and refrigerate for 1 hour. Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well.