Bacon Wrapped Chicken Rolls

boneless, skinless chicken breasts

chunk of monterrey jack cheese

canned jalapeno strips

bacon strips, cut in half

Tony Chachere's Creole seasoning or seasoned salt

Cut the chicken breasts in half lengthwise, so that they are thin. Season both sides. put a finger size piece of cheese and strip of jalapeno pepper on the chicken and roll up jelly roll style. Wrap a piece of bacon around the outside and secure with toothpicks or wooden kabob sticks. You may want to soak the wood in water first to keep from burning. Put on the BBQ grill and charbroil the breasts over a low fire for approximately 20 minutes. Check frequently to make sure you don't overcook them.

These are SO delicious! We love to grill these in the summer and when we have company. We usually do some without jalapenos as well for people who may not like them really spicy!

Poppy Seed Chicken

3/4 to 1 cup uncooked rice (cook it)

1 chicken (or chicken breasts) cooked until tender

2 cans cream of chicken soup

1/2 cup sour cream

1 pkg (or roll of 36) ritz crackers, crushed

1 Tbsp. poppy seeds

Cook rice and chicken separately. Cut chicken into small pieces. Add cream of chicken soup, sour cream, rice, and poppy seeds. Place in casserole dish. Sprinkle topping on casserole of crackers, 2 tsp. of the poppy seeds, and one stick of butter (melted). Mix topping and sprinkle over casserole. Bake at 325 degrees for 30 minutes.

Chicken Fried Rice

1 1/2 cups rinsed, drained uncooked long-grain white rice

1/4 tsp salt

5 Tbsp. canola oil, divided

2 large eggs, beaten to blend

2 boneless, skinless chicken breasts, cut into bite-size pieces

4 small peeled and finely diced carrots (about 4 oz.)- I just use the matchstix carrots

1 1/2 cups broccoli, cut into small pieces- about 1/4 inch in size

Salt and freshly ground black pepper

3/4 cup thinly sliced green onions

1/3 cup reduced-sodium soy sauce

1 tsp. toasted sesame oil

Combine 2 2/3 cups water, rice and 1/4 tsp. salt and cook according to the manufacturer's instructions. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover the refrigerate until cold.

Heat 1 Tbsp. of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or until just cooked. Remove the eggs from the wok and set aside on a plate.

Heat 1 Tbsp. of oil in the wok, season chicken with salt and pepper and cook for 4-5 minutes or until golden brown and cooked through. Remove chicken to a plate. Heat the remaining 3 Tbsp. canola oil in the wok over medium-high heat.

Add the carrots and broccoli to the wok, and stir fry for 2 minutes. Add the cold rice, and stir fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, chicken and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir fry for one minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.

Baked Mostaccioli

1. Cook 1 lb. ground beef, drain

2. Stir in 2 jars spaghetti sauce, 1/2 cup parmesan cheese, and 5 cups cooked pasta (3 cups uncooked). I use the tube rigatoni pasta

3. Spoon into 9 x 13 baking dish

4. Top with 8 oz. shredded mozzarella cheese

5. Bake at 375 degrees for 20 minutes or until cheese is melted.

Super fast and easy!

Tortellini-Vegetable Toss

25.75 oz. jar of Prego Chunky Garden Combination Italian Sauce

16 oz frozen veggie combo (broccoli, cauliflower, carrots)

16 oz. frozen cheese-filled tortellini, cooked and drained

Grated parmesan cheese

1. Heat the pasta sauce in a 3-quart saucepan over medium heat to a boil. Stir in the vegetables. Cover and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.

2. Put the tortellini in a large serving bowl. Pour the vegetable mixture over the tortellini. Toss to coat. Serve with the cheese.

This is super easy and super fast to make. I also like it because I feel like it helps us get some good veggies in our diet.

Fettucine Alfredo

8 ounces dried fettuccine

1/2 cup butter

1/2 cup whipping cream

3/4 cup freshly grated parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon chopped parsley (i just used dried)

Cook fettuccine according to package directions. Drain and put in serving bowl.

Meanwhile, combine butter and whipping cream in a saucepan; cook over low heat until butter melts. Stir in cheese and next 3 ingredients. Pour mixture over hot fettuccine; toss well.

I usually double the recipe and we have leftovers for lunch or dinner the next day. Everyone, including my kiddos love this meal.

Chicken Parmesan

4 boneless, skinless chicken breast halves

1 1/2 tsp salt

5 cups bread crumbs

1 Tbsp. dried oregano

1 Tbsp. dried thyme

Freshly ground black pepper

All purpose Flour, for dredging

6 large eggs, beaten

2 Tbsp. whole milk

Vegetable oil, for frying

Olive oil, as needed

7 cups Quick Marinara Sauce, recipe follows

2/3 cup grated Parmesan, divided

1 pound fresh Mozzarella, thinly sliced

Put each chicken breast between to pieces of plastic wrap and pound them out to a uniform thickness, no more than about 1/3-inch.

In a large bowl, whisk together the 1 1/2 tsp. salt, bread crumbs, oregano, thyme, and season with pepper.

Place the flour in a large plate or bowl. In another medium bowl whisk the egg and milk together. Dredge a chicken breast in the flour and shake off excess. Then dip it into the egg mixture and finally dredge in the seasoned breadcrumb mixture. Shake off any excess breading and transfer to a baking sheet. Repeat with the remaining chicken.

Preheat the oven to 400 degrees.

In a large straight-sided skillet, pour the vegetable oil to a depth of 1/2-inch. Heat the oil over medium heat until it registers 400 degrees F on a deep-frying thermometer.

Fry 1 breast at a time until golden brown on each side, about 6 minutes total. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste.

Lightly brush a baking dish, large enough to place the chicken in a single layer, with olive oil. Cover the bottom of the baking dish with half of the marinara sauce and arrange the chicken over the sauce. Cover with the remaining sauce. Scatter the Parmesan and the mozzarella on top. Bake until sauce is bubbling and the cheese is brown, about 30 minutes. Serve immediately.

Quick Marinara Sauce

3 Tbsp. extra-virgin olive oil

1 small onion, diced

4 gloves garlic, chopped

2 tsp. dried oregano seasonings

7 cups whole, peeled, canned tomatoes in puree (about 2- 28 oz cans) roughly chopped

1 Tbsp salt

Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion, garlic, and italian seasoning. Stir until lightly browned, about 5 minutes. Add the tomatoes and bring to a boil. Lower the heat to simmer, cover, and cook for 10 minutes.

Stir in the salt and season with pepper, to taste. Use immediately or store covered in the refrigerator for up to 3 days or freeze up to 2 months.

Chicken Bowtie Pasta

3/4 tsp salt

1/4 tsp pepper

1/3 cup olive oil

jar sun dried tomatoes

3/4 cup chicken broth

1/2 cup white wine

1/4 cup fresh basil or 1 Tbsp. dried

4 cloves minced garlic

1 tsp. italian seasoning

1/8 tsp. red pepper

12 oz. broccoli

box bowtie pasta

Chicken Breasts

Parmesan cheese

1. Cook pasta and drain. Keep warm.

2. Cut chicken in 1 inch cubes. Sprinkle with salt and pepper. Saute chicken in oil over medium high heat 5 minutes or until done. Remove chicken with a slotted spoon and drain on paper towels. Do not drain oil from skillet. Cover chicken with foil to keep warm.

3. Add sun dried tomatoes and next six ingredients to skillet. Bring to a boil over medium heat. Stir in broccoli and cook 5 minutes or until broccoli is tender. Stir occasionally.

4. Place warm chicken and pasta in large serving dish. Pour skillet ingredients over the pasta and chicken and mix together evenly. Top with parmesan cheese.

Craisin Salad

1 head red leaf lettuce

1 head green leaf lettuce

1 head iceberg lettuce

8 oz. package mozzarella cheese, shredded

6 oz. parmesan cheese, shredded

1 cup craisins

1 lb. bacon, cooked and crumbled

1/2 cup sliced almonds

6 chicken breast halves, cooked and diced

1/2 cup sweet onion, chopped

1 cup sugar

2 tsp. dried mustard

1/2 cup red wine vinegar

1 cup canola oil

Wash lettuces and break into bite sized pieces in a large bowl. Add cheeses, craisins, bacon, almonds, and chicken. In a blender, combine onion, sugar, mustard, and red wine vinegar. Blend and slowly add canola oil until well mixed. Pour on salad and toss or serve dressing on side. Serves 18

This is a yummy salad that Travis' Grandma loves to make. Beware- it makes a ton so I will make it when we have guests or just half it. I don't always put the chicken in it.

Blueberry Coffee Cake

1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar

Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

So Delicious!!!

Cream Cheese Crescent Rolls

2 pkg. crescent rolls
2- 8oz cream cheese, softened
1 egg yolk, save white
1 cup sugar
1 tsp. vanilla
Cinnamon
Sugar

Heat oven to 350 degrees. Grease pan. Spread 1 package crescent rolls flat in a 9 x 13 pan. Mix cream cheese, the egg yolk, sugar, and vanilla. Spread over bottom crust. Layer the other package crescent rolls over that.

Beat egg white and spread over crescent rolls. Then sprinkle top with cinnamon and sugar mixture. Bake for 25-30 minutes or until lightly brown. Refrigerate and cut when they are cool.

These are easy and great for a brunch or shower.

One Skillet Spaghetti

1 pound extra lean ground beef 3-1/2 cups chopped onion
1(8-oz.)package spaghetti
1(28-oz.)can diced tomatoes;undrained
1(6-oz.)jar sliced mushrooms,drained
1 cup chopped green bell pepper
1/2 cup water
1 t. sugar
1 t. salt
1-1/2 t. dried oregano
1/2 t. chili powder
1/2 t. garlic powder
1/2 A cup fat-free shredded cheddar cheese
COOK meat and onion in Dutch oven over medium-high heat until meat is browned, stirring to crumble meat, and drain. Return meat mixture to pan. Break spaghetti in half; add spaghetti thru garlic powder to pan, stirring well.
Bring mixture to a boil. Cover, reduce heat and simmer 30 minutes or until spaghetti is tender, stirring occasionally. Remove from heat. sprinkle evenly with cheese; cover and let stand 3 minutes.
serves 6
5 POINTS each serving

This is delicious and EASY! I am making it this week, actually!

Good Morning Smoothie

6 oz. frozen concentrate orange juice (i use a little more) 1 C milk (i used 1% or 1/2%)
1 C water (i used a little less)
C sugar
1 t. vanilla
1 C ice (i use a little more to thicken)
Blend together.And of course you can always add your own special touches!!

This smoothie recipe is my mom's and it is wonderful!!!

Chicken and Stuffing Bake

CHICKEN & STUFFING BAKE
1 package cornbread stuffing mix (such as Stove Top) 1 pound skinless chicken breast, cooked
l can sliced mushrooms, drained
1 can 98% Fat-Free Cream of Chicken Soup
1/2cup fat-free sour cream
Prepare stuffing mix, using no fat or margarine; set aside. Cube chicken; mix soup and sour cream together. Layer the chicken, mushrooms and soup mixture in 9-x-13 baking dish. Tope with the prepared stuffing and bake, covered, for 30 minutes at 350.
Serves 6
5 POINTS each (weight watchers)

Baked Curry Glazed Chicken

MAKES 4 TO 6 SERVINGS
PREP: 10 MIN.; BAKE: 1 HR., 10 MIN.
1/2 cup honey
1/4 cup butter, melted
1/4 cup yellow mustard
1 tsp. salt
1 tsp. curry powder
1 (31/2- to 4-lb.) whole chicken, cut up*
1. Stir together first 5 ingredients in a shallow dish until blended. Dip chicken in honey mixture, 1 piece at a time, thor­oughly coating all sides. Arrange chicken, skin side up, in a single layer in a 15- x 10-inch jelly-roll pan; pour remaining honey mixture over chicken.
2. Bake at 375° for 1 hour to 1 hour and 10 minutes or until done.
*4 skinned and boned chicken breasts and 4 skinned and boned chicken thighs may be substituted for cut-up whole chicken. Proceed as directed, decreasing bake time to 40 to 45 minutes.

This chicken is very easy and quick!!

Black Bean Enchiladas

MAKES 8 SERVINGS
PREP: 15 MIN., BAKE: 35 MIN.
2 (15-oz.) cans black beans, rinsed,
drained, and divided 1 tsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. onion powder '/z tsp. garlic powder
1 (16-oz.) jar medium salsa
1/2 cup TOSTITOS Monterey Jack Queso Dip
'/2 cup sour cream
8 (8-inch) flour tortillas
1. Mash 1 can of beans in a bowl; add remain­ing beans, chili powder, and next 3 ingredients, stirring until blended. Stir together salsa, queso dip, and sour cream in a medium bowl.
2. Spoon about '/2 cup black bean mixture down center of each tortilla. Top each with 2 Tbsp. salsa mixture. Roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining salsa mixture evenly over tortillas.
3. Bake, covered, at 350° for 30 to 35 minutes or until thoroughly heated.

Easy Oven Lasagne

1 lb. ground beef
1- 26 oz jar spaghetti sauce (I use Ragu- tomato, garlic, and onion)
1- 8 oz can tomato sauce
1 3/4 cup ricotta cheese
1 egg
1/2 tsp each dried basil and oregano leaves
12 pieces oven ready lasagne, uncooked (This is made by skinner)
4 cups shredded mozzarella chees
1/4 cup parmesan cheese

Heat oven to 375 degrees. In large skillet, cook meat until browned, drain. Stir in spaghetti sauce and tomato sauce. Meanwhile, in small bowl, stir together ricotta cheese, egg, basil, and oregano. In 13 by 9 pan, spread 3/4 cup meat sauce. Place 3 pieces uncooked pasta crosswise over saucce. Spread about 2/3 cup ricotta mixture evenly over pasta. Spoon 3/4 cup meat sauce evenly over ricotta, covering pasta completely; sprinkle with 1 cup mozzarella cheese. Repeat layers twice, beginning and ending with pasta; top with remaining 3 pieces. Spread remaining meat sauce completely over pasta; sprinkle with remaining cheeses. Cover with foil. Bake 30 minutes; remove foil. Bake 10 minutes or until hot and bubbly.

This is so good and is great for company. It's one of our favorites!

Baked Apples

6 medium apples (I use Granny Smith)
3 Tbsp. Butter
6 Tbsp. Brown Sugar
1/2 tsp. Cinnamon (or more if you want)

Peel apples and slice. Place apples in 2 quart glass baking dish. Put in the rest of the ingredients. Microwave for 10-12 minutes on high or until tender.

These are so delicious!!! Probably one of our favorite side dishes.

Pumpkin Bread

3 cups sugar
3 1/2 cups flour
2 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Salt
4 eggs
1 can pumpkin
1 cup oil
2/3 cup water
1/2 cups pecans (optional)

Mix first six ingredients. Make a well in dry ingredients. Add eggs, pumpkin, oil, water, and pecans. Mix all together. Bake at 350 degrees for one hour or until well done. Bake in a greased bundt pan.

Pumpkin Dump Cake

1 - 29 ounce can Pure Pumpkin
1 - 12 ounce can Evaporated Milk
3 - Eggs
1 - Cup Sugar
1 - Teaspoon Salt
3 - Teaspoons Cinnamon
1 - Box Yellow Cake Mix
1 - Cup Chopped Pecans
3/4 Cup Melted Margarine or Butter

Preheat oven to 350 degrees. Mix first six ingredients until will blended. Pour batter into a 9 x 13 greased pan. Sprinkle cake mix on top. Cover with Pecans. Pour melted margarine or butter over top. Bake 50-60 minutes. Top with Whipped Cream or Cool Whip. Keep refrigerated. It is very good cold.

Fast, easy, and of course nutritious!!!

A Twist on Pizza

This recipe makes two 12 in. pizzas. If you don't want to eat both, 1/2 the ingredients.

1 lb. ground pork (or ground beef if you prefer)
1 pkg. taco seasoning mix
2/3 cup water
1/4 cup cilantro
1 can mexian-style corn, rinsed, drained
1 can Rotel (mild if you don't like it spicy)
1 1/2 cups (6 oz) shredded colby jack cheese
1 prebaked pizza crust (like pilsbury)
1 can refried beans
Toppings: green onions, lettuce, sour cream

Cook pork, drain. Wipe skillet with paper towel. Return pork to skillet; stir in taco seasoning mix and 2/3 cup of water; cook according to package directions on seasoning mix. Remove from heat, stir in cilantro and next 3 ingredients.

Place cooked pizza crusts on baking sheets. Spread 1/2 of beans over each crust, leaving 1/4-inch border on edges. Top beans evenly with pork mixture.

Bake 1 pizza at a time at 400 for 8 to 10 minutes or until cheese is melted. Remove from over, let stand for 5 minutes.

Chicken Tetrazzini - Fix and Freeze

16 oz. of angel hair pasta (use whole wheat, you can't tell the difference)
1/2 cup chicken broth
4 cups cooked chicken (I just buy a rotiserie chicken and peel it)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
8 oz. sour cream
1/2 cup shrredded Parmesean cheese
1 tsp. pepper
1/2 tsp. salt
2 cups cheddar shreddedcheese

Cook pasta according to package directions, drain. Return to pot and toss with chicken broth.
In a large bowl stir together chicken and next 7 ingredients; add pasta; toss well. Spoon into 2 lightly greased 11x7 baking dishes. Sprinkle with chedder cheese. Bake covered at 350 for 30 minutes, uncover and bake 5 more minutes. NOTE: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in the fridge. Let stand 30 minutes at room temp. and bake same time and temp. as above.

This is our favorite recipe! It makes TONS and is great for company!