Chicken Roll-ups

I wanted to share my favorite places to get recipes real quick then we will get to the recipe!

Favorite Cookbooks (the ones I LIVE by)

The Joy of Cooking

Campbell's (casseroles, one-dish meals and more)

Betty Crocker

Any of my Kraft Foods & Family magazines

Favorite Cooking Websites

Kraftfoods.com

Campbells.com

Tasteofhome.com

Allrecipes.com

Now the recipe!


Italian Chicken Roll-ups

Ingredients:
8 boneless skinless chicken breast halves (4 ounces each)
8 thin slices (4 ounces) deli ham
4 slices provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
Cooking spray

Directions:

Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.


In a shallow bowl, combine the crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

Place the roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray.

Bake, uncovered, at 425° for 25 minutes or until meat is no longer pink. Remove toothpicks.

We also had Cesar salad and Texas toast with it.

Porkchops in Mushroom soup

Happy Tuesday! Click on the button to head on over to Andrea's blog to see who is joining in!

Today I have the recipe for Pork chops in Mushroom soup for you.

This is a recipe that I grew up eatting. I have always loved it. We don't have an exact recipe because my family kinda made it their own.

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Also just so you know I HATE MUSHROOMS but you can't taste them in the soup, It just gives it a little extra flavor.

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Ingredients

Boneless pork chops (4)

a cup or two of flour

Seasoning salt (I use Johnny's but anything would work)

Pepper

Lots of butter (salted)

Can of mushroom soup

Milk

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Cooked white rice (at the end)

(This is the seasoning salt we use. They don't have it on the East Coast so my parents buy the massive jug and send it to us every few years.)

Directions

1. Put flour and seasoning salt (a few shakes, also add pepper to taste) in large ziplock bag. Run pork chops under water to make sure you have no unwanted bones. Toss each pork chop to coat in flour mix.

2. Put a lot of butter (so the pan is coated) in the pan. Brown pork chops on both sides on med. heat. Make sure both sides are nice and brown.

3. After they are nice and brown, add mushroom soup and one can of milk (I like to mix the milk and soup in a different bowl first). And make sure you don't take the extra butter out of the pan it makes the sauce have a better taste.
4. Bring soup to a slow boil. Reduce heat, cover and let simmer on low for about 1-1 1/2 hours. Make sure you turn the pork chops a few times while they are cooking (just not too many times. I normally flip them every 20-25 min)
5. Serve over hot white rice.

The gravy is the best part!

Landon's plate.

My bowl.

You can also do this recipe with boneless, skinless chicken breasts and cream of chicken soup. All of the directions are the same. But I wouldn't cook it for quite so long. Maybe 45 min to a hour.

I hope you enjoy!

Cocoa & Toast

Hello! It's time for Tuesday's at the Table! This week I'm sharing an old family favorite. We used to eat it all the time no matter what meal, Justin claims that it can only be for breakfast. It might seem a little gross to some but it's SOOO good I swear!

Click on the button to go see who else is sharing today!

What you need

1-4 slices of bread

peanut butter

milk

nesquick

Heat the milk in the microwave while the bread is in the toaster. Add as much cocoa powder as you like when the milk is done. let the bread cool a little bit before you put the PB on. Cut as shown above.

(don't mind my John Deere cups). Take one half and dunk it!

Then EAT!!! It's really good I promise! It kind of tastes like a big Reece's!

Spinach & Bacon Pasta Toss

What You Need!
1 pkg. (16 oz.) wide egg noodles
3/4 cup KRAFT Zesty Italian Dressing (I used Tuscan House Italian)
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups cherry tomatoes (about 1 pt.), halved
1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)
1 cup Finely Shredded Italian Five(my was six) Cheese Blend, divided
8 slices Bacon, crisply cooked, drained and crumbled

Make It!
COOK noodles as directed on package.

MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. .

Add tomatoes; cook 1 min., stirring occasionally

DRAIN noodles, reserving 1/2 cup of the cooking water. Add noodles and the reserved cooking water to chicken mixture in skillet; stir.

Remove from heat. Add spinach, 1/2 cup of the cheese and the bacon; mix lightly. Sprinkle with remaining 1/2 cup cheese.


This was REALLY good. Sometimes I have no idea how things are going to be when I've never made them before. We all loved this. It makes a lot (8 servings) so if you don't want that much half the recipe.

This would be great at a BBQ or potluck! It's really tasty and easy to make!

TATT. Chicken Parm & Pickle Pasta

Good morning! It's TATT time! Click on the icon to head over to Andreas blog to see who else is joining in on the fun.

This is the recipe(s) that I make every time we go on a picnic. They travel well and taste great!

Chicken Parm or Ultimate Chicken fingers

Ingredients

• 2/3 cup Original Bisquick mix

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon salt or garlic salt

• 1/2 teaspoon paprika

• 3 boneless skinless chicken breasts (about 1 Ib), cut crosswise into 1/2-inch strips

• 1 egg, slightly beaten

• 3 tablespoons butter or margarine, melted (I add a little bit of lemon juice to this also)

Directions

1. Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, cheese, salt and paprika.

2. Dip half of chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. On cookie sheet, place chicken. Repeat with remaining chicken. Drizzle butter over chicken.

3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Pickle Pasta (I don't really have a recipe that I follow so I'm sorry for the random explanations)

Ingredients

Pasta

Sweet Pickles

Sweet Pickle Juice

Mayo

Italian seasoning

Shredded cheese

Directions

1. Make pasta according to package

2. Mix small glob (that's a word right?) of mayo in with pickle juice. I don't like mayo so I mix a lot of juice. I go until I smell the juice not the mayo.

3.Slice pickles to size you like them. I make the very small, almost relish small.

4. Pour sauce mix over pasta then toss in cheese and pickles.

TATT Tortellini Alfredo

It's another great Tuesday! Click on the icon to go to Andreas blog to see all of the other great recipes people are putting up today!

I made this last week and it was soooo good! I was a little surprised how much I liked it. I love trying new things and I like it even more when they turn out good!








From: Campbell's Kitchen
Serves: 6

Ingredients:


1 pound Italian-style turkey sausage, casing removed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 can (14.5 ounces) diced tomatoes, undrained
1 pound frozen cheese-filled tortellini
2 tablespoon chopped fresh basil leaves
Grated Parmesan cheese

Directions:

Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring frequently to break up meat. Pour off any fat.

Stir the soup, water and tomatoes into the skillet. Heat to a boil. Add the tortellini and reduce the heat to low.


Cook for about 5 minutes or until the tortellini is tender but still firm.
Stir in the basil.
Serve with cheese if desired.

Tomato & Spinach Pasta Toss

Tomato & Spinach Pasta Toss

Prep Time: 5 min
Total Time: 20 min
Makes: 6 servings, 1 cup each

What You Need!

2 cups rotini or penne pasta, uncooked
1/2 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!

COOK pasta as directed on package.

MEANWHILE, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.

Remove from heat; cover to keep warm.

Pulled Chicken sandwiches

Pulled Chicken sandwiches (kraftfoods.com)

What You Need
1 lb. boneless skinless chicken thighs
1 onion, sliced
1/2 cup KRAFT Original Barbecue Sauce
1/4 cup water
1 Tbsp. brown sugar
1 French bread baguette, 16 to 20-inches long (we used hamburger buns)
4 KRAFT Singles

Make It

COOK chicken and onions in skillet on medium-high heat 8 min., stirring occasionally.

ADD barbecue sauce, water and sugar; stir. Reduce heat to medium; cover. Cook an additional 7 min. or until chicken is cooked through (165ºF).

REMOVE chicken from skillet. Shred chicken with fork or chop into small pieces. Return to skillet; stir until evenly coated with sauce.

Cut baguette crosswise into four pieces. Cut each piece lengthwise in half. Fill with chicken mixture and Singles.

Cheesy Baked Tortellini

Cheesy Baked Tortellini

Ingredients

Olive oil
2 C. marinara sauce
1/3 C. mascarpone cheese
1/4 C. chopped fresh parsley leaves (1/3 that amount if dried)
2 tsp thyme (1/3 that amount if dried)
1 lb cheese tortellini
2 oz thinly sliced mozzarella cheese
1/4 C. grated Parmesan cheese

Directions

Preheat oven to 350

Lightly oil an 8x8 dish

Whisk sauce, mascarpone cheese, parsley and thyme in a large bowl.

Cook tortellini in salted boiling water until just tender (about 2 min.) Drain.

Add tortellini to sauce and toss to coat.

Transfer to baking dish and top with Mozzarella and Parmesan cheese.

Cover and bake until the sauce bubbles and the cheese on top melts. (about 30 min)

Italian Chicken Roll-ups

Italian Chicken Roll-ups

Ingredients:
8 boneless skinless chicken breast halves (4 ounces each)
8 thin slices (4 ounces) deli ham
4 slices provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
Cooking spray

Directions:

Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.

In a shallow bowl, combine the crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

Place the roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray.

Bake, uncovered, at 425° for 25 minutes or until meat is no longer pink. Remove toothpicks.

I made these for the first time last night and they were SO good! We also had Cesar salad and Texas toast with it. This is going to be a family favorite!