Last night I made, "Ranch Chicken Packets", which is a recipe I found on the Tasty Kitchen website.
Here is the recipe:
Prep Time: 15 minutes
Cook Time: 20 minutes
2 cups cooked chicken, diced small
4 ounces cream cheese, softened
2 tablespoons ranch dressing
1/2 cup shredded cheddar cheese
2 packages crescent rolls
1/4 cup melted butter
1/2 cup seasoned bread crumbs
(8-10 slices bacon, cooked and crumbled, optional)
Mix chicken, cream cheese, ranch dressing and shredded cheddar cheese together(and bacon if used). Taste mixture and season with salt and pepper to taste.
Preheat oven to 350 degrees. Unroll crescent rolls. Each tube will contain 4 rectangles of dough. Press dough along the diagonal perforations so that the rectangle halves till not separate. Place about 1/3 cup of the chicken into the center of one half of the rectangle. Fold the other half over and seal edges tightly.
Brush each packet with melted butter and sprinkle with bread crumbs. Place packets on baking sheet and bake for 20 minutes or until golden brown.
(Filling can be made ahead and frozen till ready to use. Place filling mixture in a freezer bag. Place bread crumbs in another bag and attach to filling bag. Freeze. To serve, thaw chicken mixture and proceed as directed.)
Last night was the first time I've put bacon in it and it was fabulous. The crescent rolls give it that buttery flavor and the ranch chicken mixture with the bacon is delicious. Trevor ate two last night and finished up 1 and half this morning for breakfast! LOL!
Tonight I made another new recipe that I found in the current issue of "Taste of Home" magazine.
Steak Terriyaki Quesadillas
Prep Time: 20 minutes + marinating
Grill: 15 minutes
Yield: 18 wedges
1/3 cup reduced sodium soy sauce
1/2 cup chicken stock (it called for broth but I prefer using stock - think it gives a better flavor)
1 tbsp brown sugar
1 tsp minced fresh ginger root
1/2 tsp onion powder
1 garlic clove, minced
1 beef top sirloin steak (about 3/4 pound)
Mix first six ingredients and set aside 3 tbsp for the filling. Pour remaining mixture into a large resealable bag. Add the steak, seal bag and turn to coat. Refrigerate for at least 2 hours to marinate. (I marinated mine for about 4 hours)
Drain steak and discard marinade. Grill steak (I grilled mine on my Foreman grill inside).
1/2 cup crushed pineapple (recipe called for fresh pineapple, but I think the canned was actually better)
1/2 cup finely chopped red onion
1/2 cup finely chopped green pepper
Remove steak from grill and cool slightly, cut into bite-size pieces. In a large bowl, combine pineapple, red onion, green pepper and beef.
2 cups shredded mozzarella
6 tortillas (large)
Sprinkle half the cheese over 3 of the tortillas. Using a slotted spoon, top with beef mixture. Drizzle with remaining soy mixture. Sprinkle with remaining cheese. Top with remaining tortillas.
Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Immediately cut into six wedges and serve immediately. (I actually did this part in my large cast iron skillet)
The kids weren't too keen on these because of the pineapple and other veggies but Karl and I thought they were absolutely fabulous. I served these with a side of tortilla chips and a raspberry lime salsa that was to die for. This recipe will definitely be a keeper for us.
Here is the menu for the rest of the week:
Baja Chicken Sliders
Bacon Swiss Penne
Roasted Butternut Linguine
Chicken with Shallot Sauce
The only regret I have in the past two nights it that I didn't take pictures along the way - always so much more fun to see the recipes as you go! :-) Hopefully as the week progresses I can get pictures as I make our suppers and then blog about it.
Let me know if you decide to try either of these recipes - I'd love to find out what you thought about them.