Tales of a Midwestern Housewife » Recipes

Buffalo Chicken Roll-Ups

Catie — Sun, 13 May 2012 13:30:13 +0000

I adapted this recipe to suit our tastes.

Ingredients

2 cooked, shredded chicken breasts (I cooked mine and then pulsed them in my food processor a couple of times)
1 8oz block of cream cheese, softened
2 cups colby jack, shredded
1 packet of Hidden Valley Ranch mix
a few splashes of hot sauce
2 cans of crescent rolls

Mix the chicken, cream cheese, cheese, ranch mix, and hot sauce in a large bowl. Unroll the crescent rolls, and keeping the rectangles intact, separate the sheet into quarters. (Two triangles equal one rectangle) Lay the rectangle out on your baking sheet, and place about a quarter cup of the chicken mixture on and roll it up, sealing the ends when you’re done. Place seam-side down on the baking sheet. Repeat until you’ve filled all 8 rectangles. Bake at 350 for 25 minutes. Then flip the rolls and bake for another five minutes.

Recipe: Slow Cooker Chicken “Enchiladas” + Dinner!

Catie — Tue, 30 Aug 2011 09:16:11 +0000

We had some chicken in the fridge that needed used up before it went bad, so I decided to do a crock pot experiment! We were having fajitas with leftover steak for dinner anyway, and I figured, hey… might as well have double meat! lol

4 boneless, skinless chicken breasts

1 can each: cream of mushroom, cream of chicken, & cheddar cheese soup

1/2 packet of taco seasoning

Toss everything but the chicken in the crock pot and stir to combine. Then stick the chicken in and cover it with the sauce. Cook on high ~4-5 hours, until chicken falls apart when pushed with a fork. Remove from crock pot and shred chicken, serve in tortillas with the sauce. (Or you can fill the tortillas with chicken and sauce, and stick them in a baking dish, cover with cheese and enchilada sauce, and have “real” enchiladas. (; )

We had leftover sirloin from dinner the other night (these steaks were HUGE.) so Branden sliced them up, along with some bell peppers and onions and I sauteed the veggies in some olive oil for a bit and then added the steak to warm it up.

We served it all up in some flour tortillas with refried beans and cheese. They were really tasty!

So, lovely readers… what did YOU have for dinner last night?

Recipe: Bacon-Ranch Slowcooker Chicken

Catie — Tue, 16 Aug 2011 23:49:37 +0000

Ingredients:

3 boneless, skinless chicken breasts (frozen)
4-8 pre-cooked bacon strips, crumbled
1 cup fat-free sour cream
1 can condensed cream of chicken soup
1 packet Hidden Valley ranch dip mix
1 heaping teaspoon minced garlic
1lb pasta (original recipe calls for rigatone, I didn’t have that, so I used rotini)

In a crock pot/slow cooker, mix sour cream, soup, ranch mix, bacon and garlic until combined. Place frozen chicken on top of this mixture. Cover the crock pot w/ lid, turn on high for ~4 hours, turning the chicken halfway through. When chicken is fully cooked, shred it and stir the shredded chicken into the sauce. Serve over pasta.

This was SO INSANELY GOOD. I really didn’t expect much, since I’m not a huge ranch person. But it was actually really good. The ranch flavor spreads out and ends up being pretty subtle, and the bacon adds a nice smokey flavor. This is going in our meal rotation for sure. :D (Sorry for the crappy photo. I took it on my phone because I was too hungry to mess with my camera. lol)