Chicken Salad Croissants

While in the hospital after having Parker, I got to eat the yummiest turkey cranberry salad croissant sandwiches in the world. I loved it so much I requested it for lunch the next day. When I got home, I craved it all the time (still do!), so I looked up some recipes on allrecipes.com. I found this recipe for chicken, which is something we always have on hand anyway. I made sandwiches when Dana was visiting (although I didn't have any Swiss cheese at the time) and I made it again tonight. My only complaint is that I don't think it makes enough! I'd like leftovers to eat the next day. Even Aiden ate this without complaint. He loved it!

2 cups cubed, cooked chicken
1 cup cubed Swiss cheese
1/2 cup dill pickle relish
2/3 cup mayonnaise
1 Tbs minced fresh parsley
1 tsp lemon juice
1/2 tsp seasoned salt
1/8 tsp pepper
lettuce leaves
6 croissants, split

1. In a large bowl, combine the chicken, cheese, and pickle relish.
2. In another bowl, combine the mayonnaise, parsley, lemon juice, seasoned salt, and pepper.
3. Add to chicken mixture; mix well.
4. Place a lettuce leaf on each croissant; top with about 1/2 cup of the chicken mixture.

** notes: we had sweet relish instead of dill, and it worked out just fine. Also, Ches (who likes the Swiss cheese... I'm not fond of most cheeses myself) was saying he would have rather had slices of cheese than cubed. It's up to you! :)

Chicken Enchiladas

I got this recipe from one of those books that have a recipe at the end of each chapter. I think it was by Anita Stansfield...something about a Star in the title. Good book, just read it a long time ago. Anyway, the enchiladas are really good and mild, for those of us that don't like a lot of spice...and neither do our nursing babies!

Chicken Enchiladas

1 can cr. of chicken soup1 can milk (or less)1 cup of sour creamflour tortillascooked chicken, chunked (we add onions and mushrooms)sliced black olivesshredded cheese
Mix soup, milk and sour cream. Spread a little mixture on bottom of 9x13 pan. Spread some down center of each tortilla and add chicken, olives and some cheese. Roll tortillas and place in pan. Pour remaining mixture over top of tortillas and top with cheese. Backe at 375 degrees for 20-25 min.
(We don't like to have quite so much moisture so I cut back on the soup/milk/sour cream mixture. Do whatever suits your tastes!)

Stromboli

I couldn't remember if someone was already using orange, and I don't recall what my original color was, so if I 'stole' :) someone's color, let me know and I'll change it. :)

2 loaves bread dough (I often will use rhodes frozen dough to save time, but you can make your own too)
1 Pound ground venison (as we don't have venison, we usually use hamburger or sausage - sausage is super yummy!)
1 medium onion, chopped
1/2 medium green pepper, chopped
1 can (4 oz) mushrooms stems and pieces, drained.
2 T olive or vegetable oil
1t Italian seasoning
3 T prepared Italian salad dressing divided
1 C shredded cheddar cheese
1 C shredded mozzarella cheese
2 packages (3 oz each) sliced pepperoni
1/4 C grated parmesan cheese
Spaghetti sauce, warmed, optional

Let dough rise in a warm place until doubled. Meanwhile, in a skillet over medium heat, cook meat, onion, green pepper, and mushrooms in oil until meat is no longer pink. Drain. Stir in italian seasoning, set aside. (I prefer to put the seasoning in while I cook the meat, I also like to squirt some italian salad dressing in there to for a little extra zest). On a lightly floured surface, punch dough down. Roll out each loaf into a rectangle; cut in half lengthwise ( or just take half of the loaf and role it out). Brush dough with italian dressing. On each half, mound a 1/4 of the meat mixture, cheese, and pepporoni. Fold the dough over filling and seal edges well.

Place on a greased baking sheet. Brush outsides with Italian dressing, sprinkle with parmesan cheese. Bake at 350 for 30-35 minutes or until golden brown. Slive; serve with spaghetti sauce if desired. Yield: 4 loaves 1-2 servings each)

Edits: Ok, I don't follow this recipe strictly, I have used many different kinds of cheese, and the measurements are easily fit to taste. It is amazingly easy and only takes about 20 minutes (max) to prepare once the dough is risen. For the Spaghetti sauce often, I just take a can of tomato sauce and add some Italian seasoning, garlic, and basil to it and warm it. We have found that we can easily fee our family of 6 (granted the kids are on the little side) with this recipe and still have leftovers. I tend to be generous on the filling, cheese, and pepperoni. There are a lot of fun ways to tweak it. And it is GOOD!!!

Pineapple Ham Casserole

This is my favorite recipe to use up leftover ham from Sunday dinners. YUMMY!

1 can (20 oz) pineapple tidbits
1/2 cup mayonnaise
1 tsp. salt
1 tsp. prepared mustard
1/4 tsp. pepper
3 cups cooked rice
2 cups cubed cooked ham
1 cup chopped green pepper
1-1/2 cups shredded cheese, divided
1/3 cup chopped onion

Drain the pineapple, reserving 1/2 cup juice; set pineapple aside. In a large bow., combine the mayonnaise, salt, mustard, pepper and reserved pineapple juice; mix well. Fold in the rice, ham, green pepper, 1 cup of cheese, onion and pineapple.

Transfer to a greased 2 qt. baking dish. Cover and bake at 350 degrees for 30 min. Sprinkle with remaining cheese. Bake, uncovered, for 10 min. or until heated through and the cheese is melted.

Sariah's Chocolate Chip Cookies

For the story behind this recipe, read this.

2 cups flour
1 1/2 cups sugar
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
4 beaten eggs
1 16- oz. jar of applesauce (I add a bit more to make the cake more moist)
1 cup cooking oil
Cream Cheese Frosting (I usually just get the pre-made kind, like Pillsbury, and I like the whipped the best)

Combine flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in eggs, applesauce, and cooking oil until thoroughly combined. Spread batter into an ungreased 15x10x1-inch baking pan.

Bake at 350 for 25 to 30 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Frost with Cream Cheese Frosting.

Note: If you want to make it with pumpkin, just use 1 16 oz. can of pumpkin rather than applesauce. I've never tried it this way, but since that's the original recipe, I thought I'd give it to you.

Snickerdoodles

1/2 cup margarine
1 1/2 cups flour
1 cup sugar
1 egg
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tspn cream of tartar
2 Tbs sugar
1 tsp ground cinnamon

In a mixing bowl beat margarine with an electric mixer on medium to high speed for 30 seconds. Add about half the flour, the 1 cup of sugar, egg, canilla, baking soda, and cream of tartar. Beat until thouroughly combined. Beat in remaining flour. Cover and chill for 1 hour.

Shape into 1-inch balls. Combine the 2 Tbs sugar and cinnamon. Roll balls in sugar-cinnamon mix. Place 2 inches apart on ungreased cookie sheet. Bake at 375 for 10 to 11 minutes or until edges are golden. Cool on a wire rack. Makes about 36.

Oven-Barbecued Chicken

This is a recipe I found in the New Better Homes & Garden's Betty Crocker Cookbook shortly after I quit my job, Will was born and we moved to Albuquerque. It's funny when I first tried this recipe I didn't really know what some of the ingredients were or didn't have it so I just kinda improvised. I made it again last night according to the actual recipe (not what I had made up) and it was SO much better!

This is a LOW FAT recipe.

Prep: 10 minutes
Bake: 45 minutes
Oven: 375 degrees
Makes: 6 servings

INGREDIENTS:
2 1/2-3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 Tablespoon vegetable oil
3/4 cup bottled chili sauce (I found it in the oriental section of the grocery store. It's called Thai sweet chili sauce)
2 Tablespoons honey
2 Tablespoons soy sauce
1 Tablespoon prepared mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon crushed red pepper

DIRECTIONS:
1., Skin chicken. Arrange chicken pieces, bone side up, in a 15x10x1-inch baking pan. Bake in a 375 degree oven for 25 minutes.
2. Meanwhile, for sauce, in a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in chili sauce, honey, soy sauce, mustard, horseradish, and red pepper; heat through.
3. Turn chicken bone side down. Brush half of the sauce over the chicken. Bake for 20-30 minutes more or until chicken is no longer pink (170 degrees for breasts, 180 degrees for thighs and drumsticks). Reheat remaining sauce; pass with the chicken.

Nutrional Facts per serving:
244 calories, 9 grams total fat, 2 grams fiber


The first time I made this I didn't know what chili sauce was, so I substituted El Pato. I used dry mustard instead of regular mustard, and I didn't have red pepper flakes so I used cayenne pepper. I'm so glad I decided to go back to the original recipe to see what the actual ingredients were!

I usually use chicken wing drumsticks instead of regular pieces. It cooks faster. I think the next time I try it I will use boneless chicken breasts. Shane isn't a fan of eating meat off the bone. Of course with the boneless chicken breasts you'll probably have a shorter cooking time.

Stir-Fried Chicken and Broccoli with Black Bean Sauce

This is way too entirely yummy to be considered semi-healthy! Another one of those recipes I received from my friend Christy! We had this for dinner tonight and my kids went crazy eating it! They absolutely loved it.

Stir-Fried Chicken and Broccoli with Black Bean Sauce

Chicken:

1 Tablespoon Dry Sherry

1/4 teaspoon Salt

3/4 LB Chicken Breasts or Thighs, cut into 1/4 inch wide strips

Sauce:

2 Teaspoons cornstarch

2 Tablespoons Water

1/3 cup Fat-Free Chicken Broth

2 Tablespoons Dry Sherry

2 Tablespoons Soy Sauce

1 Tablespoon Black Bean Sauce (Actually I use several Tablespoons up to 4)

1 Teaspoon Sesame Oil (Up to 3 Teaspoons, really good flavor!)

Add a pinch or 2 of cayenne red pepper for more zing

Stir-Fry:

1 Tablespoon Peanut or Canola Oil

3 Cups Broccoli Florets

1 Cup Red Bell Pepper Strips

1 1/2 Teaspoons finely chopped peeled ginger (up to 3 teaspoons)

3 Tablespoons Fat-Free Chicken Broth

(You can also just use your favorite bag of stir-fry vegetables. I also like to add almonds and/or cashews right before serving.)

Other:

2 cups hot cooked rice.

1. Combine first 3 ingredients in a medium bowl. Cover and marinate in fridge for 20 minutes.

2. To Prepare sauce, combine cornstarch and water in medium bowl. Stir in 1/3 cup broth through sesame oil.

3. To prepare stir-fry, heat oil in large nonstick skillet (or wok) over medium-high heat. Add chicken mixture, stir-fry for 3 minutes or until chicken loses it's pink color. Remoive from pan. Add veggies, stir fry 30 seconds. Stir in 3 Tablespoons Broth and stir-fry another 2 minutes. Stire sauce with a whisk until blended; add sauce and chicken to pan. Bring to a boil, cook 2 minutes or until veggies are crisp-tender and chicken is done. Serve over rice.

Makes 4 servings: 1 cup stir-fry and 1/2 cup rice

296 calories, 8.5g fat, 3g fiber