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.