chicken roll ups and sauce

I am sorry this took so long to get up. I finally got it from my mom. Other attempts wouldn't go through.


Chicken Roll Ups
1, 8oz. pkg of cream cheese
2 T. of dried chives
1 can of mushrooms
4 T softened butter
dash pepper
2 C. cooked chicked cut up
2-3 pkgs. pillsbury cresent rolls
Mix all together and fill the cresent rolls. Melt 6 more T. of butter and dip in a seasoned bread crumbs. Bake at 350' for 15-20 minutes.

Sauce (not for the faint of heart:P)
1/2 C. butter (not margerine)
1 can cream of mushroom soup
1 can cream of chicken soup
1 C. real mayonaise
1 C. sour cream
1 C. chedder cheese grated
dash of garlic salt
Warm all together slowly ( do not boil )Then pour over the Chicken-Roll ups when serving.

I Can't Wait!

I sent an email reply to Mitzi's email that I was coming. I had so many compliments on my Minestrone Soup that I will make that for November and send some Rhodes rolls if anyone wants them-weeknights I use those b/c they are easy. Were my portion sizes the right size for everyone? If not-please let me know so I can adjust. I know I have the largest family and only get 1 meal out of each entree-but for the most part my kids are liking them-so I look forward to this month! It has saved me on my crazy T,W, and Th nights!!! Thanks!

Here is the Garden Minestrone Soup Recipe

1 28 oz can crushed Muir Glen tomatoes with basil (it has to be these or it doesn't turn out as good)
1/2 yellow onion, chopped
4 stalks of celery, chopped
4 carrots, peeled, chopped
1/2 head of green cabbage, chopped
6 cups water and 3 tomato-chicken bullion cubes
OR
6 cups of chicken broth
1 c fresh torn spinach
1 c cooked pasta of your choice, I usually use whole wheat macaroni

Sautee onion, celery, carrots, and cabbage until crsip tender. Add tomatoes and broth. Bring to a boil, then simmer for 30 minutes. Add cooked pasta last 15 minutes of simmering before serving.

Serve with crusty rolls or grilled sandwiches. Even my kids and husband who fight me to eat their veggies-love this soup.
Enjoy

next group

Hi Ladies..
just wondering who is all going and how many total. Thanks. Also I am making the pizzas (not huge) please let me know if you want 2 or 3. Amanda if you are coming this month yours will be the exception! :)
Sheesh

Stuffed Shells

1 box Jumbo shells
1 lb mozerella cheese
1 lb ricotta cheese (usually comes in a 15 oz. container)
4 oz. fresh parmesan cheese
10 oz. pkg. chopped frozen spinach
4-5 cloves garlic, chopped
2 eggs
1 can Italian pureed tomatoes
1 LRG can tomato sauce

Boil shells according to pkg directions (add a little bit of oil so they don't stick together). Drain shells and set aside to cool a little. While shells are boiling, mix cheeses together in large bowl. Press water out of spinach and mix w/ cheeses. Add eggs and garlic to mixture. Stuff shells with cheese mixture.

Puree tomatoes and sauce (I skip this step, because I buy my tomatoes already pureed-- my dad buys them stewed and then purees them on his own). Pour small amount in to 9x13 in. baking dish--enough to cover the bottom. Place shells in dish and pour remaining sauce over the top.

Bake at 350 for 35 mins.

Makes about 24-30 shells. I put 12 in each foil container that I handed out (so Amanda, this would be about double what you said was a good portion for your family).

Also:

When I froze them, I didn't bake them first. I put them in foil containers, covered, and labeled them. When you want to eat them, you thaw them completely and then bake as directed. (I'm told you could bake them first though and then freeze them and they turn out fine that way too. I just thought they might get too dried out if I did that.)

Baked Honey Mustard Chicken Freezer Recipe

I'll post the Stuffed Shells as soon as I can too.

Makes two meals for six people, three meals for four or four meals for three people!

12 skinless, boneless chicken breast halves
salt and pepper to taste
1 cup honey
1 cup prepared mustard
2 tsp dried basil
2 tsp paprika
1 tsp dried parsley

Preheat oven to to 350F. In a 9x13 baking dish, lightly greased, place chicken breasts. In a small bowl, combine honey, mustard, basil, paprika and parsley, mixing well. Pour half of mixture over chicken, using a spoon to make sure that all the chicken has some sauce on top to prevent chicken from drying out. Lightly cover with tin foil. Bake for 30 minutes, remove foil and turn chicken over. Pour remaining sauce over chicken and cook for 10 minutes or until chicken is cooked.

Allow to sit for 10-15 minutes, then divide chicken into appropriate freezer containers for the servings you desire (makes 2 meals for six people; 3 meals for four people; or four meals for three people). Allow to cool and freeze.

On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 20-45 minutes depending on number of breasts, or until completely hot throughout. Serve!

Pictures- Oct Exchange

I was going to post this as a slideshow but wasn't able to figure out how. If anyone knows how please feel free.

Cost

We got all the groceries for tomorrow. The cost will be $20.47 for each family. You will be going home with four meals. Please bring your money tomorrow. Thanks!

P.S. Melanie, just ignore this email.

Honey Baked Pork Chops

6 boneless chops
1/2c honey
1/4c cider vinegar
1/4 tsp ground ginger
1 clove minced garlic
2 Tbsp soy sauce

Cooking day: Blend honey, vinegar, ginger, and soy sauce. Place uncooked chops and honey mixture in freezer bag and freeze.

Cooking day: Thaw completely. Place chops and mixture in a baking dish. Bake 350 for 1 hr or until chops are cooked through. Turn chops occasionally while baking. Enjoy!

Taco Sundaes

Assemble as follows:

Rice
Meat mixture
cheese
lettuce
tomato
crushed chips
and salsa

Love this-it is the best on brown rice! I got it from a Sr. missionary on the Square who was a dietian and she loved to make this all the time.

Amanda