Sunday, January 31, 2016

Chicken Crescent Rolls

This is another Tucker family favorite. My mom always used leftover turkey to make these. I decided to try them with chicken and they tasted practically the same.


Ingredients

For Rolls:
3 Large (or 4 small) Chicken Breasts
2 Rolls (8 count) Crescent Rolls
8 Ounces Cream Cheese
2 Stalks Celery (Finely Chopped)
1/3 Cup Sour Cream
1/3 Cup Dried Onions
Salt and Pepper

For Gravy:
1 Can Cream of Chicken Soup
1 Chicken Bouillon Cube (Optional)
1 Cup Water

1. Pre-heat oven according to the crescent roll package.

2. Cook chicken breasts as desired (I do mine in the microwave).

3.  Mix cream cheese, celery, onions, and sour cream together in a medium to large mixing bowl.

4. Chop up the cooked chicken into small pieces and mix into the cream cheese mixture.

5.  Add salt and pepper to taste.

6. Spoon some of the cream cheese mixture onto each crescent roll triangle.

7. Wrap up each crescent roll containing the mixture inside.

8.  Bake according to the crescent roll package (until tops are golden).

9. Dissolve bouillon cube in 1 cup of water.

10. Add cream of chicken soup to bouillon water and heat until warm.

11. Serve rolls topped with gravy.




Fiesta Chicken

This super easy crock pot meal was adapted from a recipe book I got for my wedding.


Ingredients
2-3 Chicken Breasts
1 Can Corn
1 Can Black Beans
1 Jar of Salsa (I used medium)
Prepared Rice

1. Mix beans, corn and salsa in a crock pot. Do not drain the corn and beans.



2. Place chicken breasts on top of bean mixture.


3. Cook on low for 8 hours or on high for about 4 hours.

4. Serve over prepared rice.

Wednesday, January 20, 2016

Pork Chops and Rice

This was a favorite in the Tucker household growing up. Plus, it really doesn't get any easier than this.


Ingredients

5-6 Pork Chops (thin cut will cook fastest)
3 Cups Dry Minute Rice
2 Cans Condensed Golden Mushroom Soup
2 Cups Water

1. Preheat oven to 350 degrees.

2. Spread dry minute rice evenly in a 9x13 pan.



3. Lay pork chops on top of the rice bed.


4. Spread condensed soup evenly over the pork chops.


5. Pour water over everything.

6. Cover with aluminum foil and bake for about an hour. Cooking time will depend on the thickness of your chops and whether they were frozen to start with or not. Be sure to check for doneness before serving.


Monday, January 4, 2016

Tomato Tortellini Soup

This soup is yet another modified Pinterest recipe. It really hits the spot on a cold wintery night. Plus, it is relatively healthy since it's creamyness comes from greek yogurt rather than cream.



Ingredients:

32 Ounces Vegetable Broth
2 28 Ounce Cans of Diced Tomatoes
1/2 Onion
3 Cloves of Garlic (I used fresh this time since I had it on hand but I have also used garlic powder)
1 Tablespoon of Olive Oil
1 5.3 Ounce (approximate) Cup of Plain Greek Yogurt
1.5 - 2 Tablespoons of Dried Basil (depending on how much you like basil)
9 Ounces of Cheese Tortellini (I use Buitoni, but frozen would work as well)
Dash of Red Pepper Flakes
Salt and Pepper

1. Heat olive oil, chopped garlic, and onion chunks for about 5 minutes over medium heat.


2. Add red pepper flakes, vegetable broth, canned tomatoes, and basil.


3. Simmer for about 15 minutes.

4. Carefully transfer the soup to a blender and blend well before returning to the pot. Hint: You may need to do this in several batches unless you have a giant blender.


5. After all of the soup is returned to the pot, add greek yogurt and mix well.


6. Add tortellini and cook for 7-8 minutes or according to the package instructions.

7. Add salt and pepper to taste.
8. Enjoy in small amounts as it is more filling than you would think.