New dinner recipe!

So, I found this recipe here while looking for a chicken recipe for the family.  We recently moved in with the in-laws for a couple of months while an in-law suite is being built.  I wanted to make something that would be delicious because it’s always nice to impress the in-laws. Following is what I did, as I skipped a lot out of the original recipe.


Crescent Roll Casserole

2 cans (8oz each) of crescent rolls
2 cups chicken, cooked and chopped
1/2 cup onion, diced
6 oz cream cheese, softened
4 tablespoons butter, softened
3-4 tablespoons mayonnaise
2 cups shredded cheddar cheese


* In small bowl combine softened cream cheese and softened butter. Must be very soft so they blend together

* In a large bowl combine all chicken, onion, and 3/4 cup shredded cheddar cheese

* Add cream cheese butter mixture and mayo. Mix should not be dry, if it is add more mayo. and mix all ingredients until mixed welll

* Unroll crescent rolls and preheat your oven to 350°F and grease a 9 x 13 pan (I used PAM cooking spray)

* Scoop a heaping tablespoon of the mixture onto each crescent roll, flatten just a little to make rolling easy and roll each triangle starting with the bigger end

* Place each crescent roll seam side down and wet the tops with a little water or egg wash. Sprinkle about 1/2 cup cheese on top

* Bake for 30 minutes or until crescent roll dough is cooked (will start to brown on sides)

* After rolls are done sprinkle remaining cheese on top and serve once melted

* Most important of all, enjoy!

These were such a hit! Everyone had seconds and my father in law even had thirds! I served them with a side of mashed potatoes, but you could serve with vegetables or any other side.  If you look at the original recipe you will see I omitted the entire beginning involving the soup part. This is because I figured the soup would make everything soggy. The recipe I provided you yielded very nice, perfectly cooked rolls that came out of the pan beautifully and were absolutely delicious.

Cheesy chicken goodness!



A Family Favorite: Mexican Casserole!

This is a regular dish in my house, and it’s a great way of sneaking vegetables into dinner! I love casseroles because you can add anything to them and they still come out pretty great. You can also substitute for full flavor or low fat versions depending on your diet. This recipe is great for us because I usually substitute for low sodium varieties of ingredients and it still tastes delicious! Also, it’s easy for the little one to eat it because the texture is soft.

Amanda’s Mexican Casserole

1 pound ground beef, chopped fine
1/4 cup onion, chopped fine
1 packet taco seasoning of your choice
15 oz can diced tomatoes, drained
15 oz can whole kernel corn, drained
15 oz can Goya low sodium black beans, drained
5-6 tortilla shells (you will be tearing them into smaller pieces
12-16 oz sour cream
12-16 oz shredded cheese, Mexican blend or cheddar


* Brown ground beef and add onion, cooking over medium heat in a deep pan

* Add taco seasoning and water as instructed on packet

* Add drained cans of tomatoes, corn, and black beans, stirring in one at a time until blended well


* Line the bottom of a 9 x 13 baking dish with a layer or tortilla shells by tearing them into pieces to fit (see below)


* Spoon mixture of ingredients from stove top into pan, enough to cover the tortilla shells

* Spoon sour cream on top of mixture and add another layer of tortilla shells


* Add the remaining mixture, add more sour cream if desired and sprinkle half of cheese on top

* Place in preheated oven at 350°F for 25-30 minutes or until cheese is melted

* Add remaining cheese, leave in for 5-10 minutes and take out to cool

* Serve to happy people!

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Lasagna Roll-Ups

I found a recipe online for chicken lasagna roll-ups and it looked really great. Since chicken isn’t always an affordable option I tried it with ground beef. It came out so well it’s going into our rotation. I made it tonight for the second time and it was better than before.

Lasagna Roll-Ups

1/4 cup milk
1 cup ricotta cheese
1/4 cup feta cheese, crumbled
1/4 cup grated Parmesan cheese
1 lb ground beef, cooked and drained
12 lasagna noodles, cooked and drained
1 jar (24oz) spaghetti sauce (I used Paul Newman’s Marinara)


* In medium bowl, combine cheeses and milk. Add cooked beef to combination.

* Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

* In a 13 by 9-inch baking dish, coat the bottom with spaghetti sauce

* Arrange lasagna rolls, seam-side down in sauce in baking dish

* Top with remaining spaghetti sauce and bake at 375 degrees for 30 minutes or until hot

* Serve with parmesan cheese