Monday, December 29, 2014

Chicken Crescent Rolls


2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast


Boil chicken breast then shred, roll out each individual crescent,
place about a Tbsp of shredded chicken in center and roll it up.
Bake on 350 for about 5 minutes until just starting to turn golden.
Pour Cream of chicken over the top
bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Tuesday, December 23, 2014

German Potato Salad in the Crockpot


5 lbs. potatoes, boiled
1 1/2 c. vinegar
1 1/2 c. sugar
1/2 c. oil
3/4 c. water
1 Tbsp. salt
1 Tbsp. mustard
1/2 c. flour
pickle relish


Bring vinegar, sugar and oil to boil. 
 Mix Flour with water, and stir into vinegar mixture slowly.
Add remaining ingredients, including bacon pieces and mix with potatoes.
Put in crockpot and heat through.

Thursday, December 18, 2014



1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1 tsp. Worcestershire sauce
1 tbsp. oil
1 1/2 cup thinly sliced onion
2 tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt


In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat.

Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. 

Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. 
Season with seasoned salt. 
Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. 
Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. 
Serve with a big bowl of mashed potatoes

Monday, December 8, 2014

Johnny Marzetti Casserole

 Original recipe makes 6 servings Change Servings


    8 ounces rotini pasta
    1 pound ground beef
    1/2 pound bulk mild Italian sausage
    3/4 cup chopped onion
    1/4 cup chopped celery
    1 clove garlic, minced
    1 tablespoon minced green bell pepper
    salt and pepper to taste
    1 (14.4 ounce) can diced tomatoes
    1 (15 ounce) can tomato sauce
    2 cups shredded Italian cheese blend
    1 1/2 cups shredded sharp Cheddar cheese


    Preheat oven to 350 degrees F (175 degrees C).
    Bring a large pot of lightly salted water to a boil.
    Add pasta and cook until just al dente, 6 to 8 minutes; drain.
    Run cold water over the pasta to stop pasta from cooking further. Set aside.
    Meanwhile, cook the ground beef and sausage until completely browned and crumbled, 7 to 10 minutes.  
    Mix in the onion, celery, garlic, and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool five minutes.
    Lightly grease a large casserole dish.
    Spread the pasta over the bottom of the dish.
    Sprinkle the Italian cheese blend over the pasta.
    Pour the meat mixture over the pasta and cheese.
    Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle
    Cheddar cheese evenly over the casserole.
    Continue baking until Cheddar cheese has melted, about 5 minutes.
    Rest for 10 minutes before serving.