Italian Layer Bake

1  Package Crescent rolls
8 Slices Turkey
8 Slices Salami
8 Slices Ham
8 Slices Swiss Cheese
12 oz. Roasted red peppers
4 eggs beaten

Preheat oven to 350. Unroll crescent rolls without seperating triangles. Seperate dough into two squares. Place 1 square in 8x8 baking dish. Layer half turkey, salami, ham, swiss and peppers. Pour half of eggs then repeat layers. Top with second crescent square. Pour second half of eggs over crescent dough. Cover loosely with foil and bake 20 minutes. Remove foil and cook additional 20-25 minutes. Then eat!!

11 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

1 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

1 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

1 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

1 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten Enter and you Could Win a Kitchen Makeover What To Do: Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

1 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten What To Do: Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

1 (8-ounce) container refrigerated crescent rolls 8 slices deli turkey (about 1/2 pound) 8 slices deli ham (about 1/2 pound) 12 slices deli hard salami (about 1/2 pound) 8 slices Swiss cheese (about 1/2 pound) 1 (12-ounce) jar roasted peppers, drained 4 eggs, beaten What To Do: Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.
Read more at http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#SFlhyae5J3ZooqrJ.99

Beef and Broccoli

3 T soy sauce
2 T rice vinegar
1 T brown sugar
1 t cornstarch
1 T minced ginger root
1 T minced garlic
1 pound round steak, cut into thin strips
1 head broccoli
Combine soy sauce, rice vinegar, brown sugar and cornstarch. Set aside. Stir fry ginger and garlic 30 seconds then add steak cook for 2 minutes or until just browned. Add broccoli cook 3 minutes more. Add sauce and bring to a boil. Lower heat to simmer until sauce thickens.

Zucchini Casserole

This is one of our favorite summer go to recipes.

4 C. zucchini, peeled and cubed
1/2 C. shredded carrots
1/4 C. onion, chopped
1 Tbsp. butter
1 can Cream of Chicken soup
1 1/2 C. shredded cheddar cheese
1 C. sour cream
1 lb. hamburger
2 pkg. stuffing, made up

Brown hamburger, onion, carrots and zucchini together.  Combine soup, sour cream, and cheese. Add to hamburger mixture.  Put half of stuffing in greased casserole dish.  Spoon hamburger mixture on top.  Put remaining stuffing on top.  Bake at 350 for 30 minutes, uncovered.

Chicken Broccoli Casserole

2 cans Cream of Mushroom soup
1 C. Mayonnaise
1/3 C. Lemon Juice
2 lb. bag of Broccoli
4 Chicken breasts, cooked and chopped
 4 C. Rice, cooked
1 C. shredded Cheddar Cheese

Mix soup, mayo, lemon juice, broccoli, rice and chicken all together in a bowl.  Put in the bottom of a casserole pan.  Top with grated cheese.  Bake for 30 minutes at 350.

Italian Sausage Soup

20 oz. lean Italian turkey sausage
1/2+ teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 large onion, diced
5-6 cloves garlic, minced
 8 cups (2 boxes) chicken broth
1 1/2 pounds red potatoes, diced
1 teaspoon Italian seasoning
2 cups milk
3 ounces cream cheese
3 tablespoons all-purpose flour
2 tablespoons butter
1/2 teaspoon kosher salt
3 cups baby spinach, chopped

Brown sausage in a large soup pot.Cook over medium heat and add red pepper flakes, smoked paprika, onion, and garlic. Saute until the sausage is fully cooked and drain if needed. Add the chicken broth and Italian seasoning, bring to a boil. Add diced potatoes, cover, and simmer. Cook potatoes until tender.

Put milk, cream cheese, flour, and salt in a blender. Blend until smooth. Heat the butter over medium-low heat in a small saucepan, then add the milk mixture and cook over medium heat until thick. When the potatoes are cooked, add the thickened milk mixture and chopped spinach.  Serves 8-10.

Creamy Ranch Pasta

8 ounces penne pasta
1 T. butter
1 T. flour
3T. dry ranch dressing seasoning mix
2 Cups milk
1 Cup shredded cheddar cheese
1/3 Cup cooked, chopped bacon
2 Cups cooked chopped chicken

In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta.  Stir to coat.

Hot Ham and Swiss Mini Sandwiches

There have been a few recipes for this going around Pinterest.  I looked at a few of them then kinda made it how I wanted.

1 package of 12 Hawaiian Sweet Rolls
1 Onion chopped
1 cube of Butter or Margarine
3 tablespoons Honey Dijon Mustard
1 tablespoon Worcestershire sauce
3 teaspoons Poppy seeds
1 lb. thin sliced Ham
8 slices Swiss Cheese

Melt butter in pan. Add onions cook 2-3 minutes.  Add mustard, Worcestershire sauce and poppy seeds.  Simmer until onions are translucent.

Slice rolls as a whole lengthwise and place bottom in a foil lined 9x13 baking dish.  Spread 3/4 of the onion mixture on the bottom rolls, then layer ham and cheese.

Place roll tops on top.  Spread the remaining onion mixture over the top.  Top with tin foil.  Can be refrigerated until ready to bake.  Bake cover at 350 for 20 minutes.

Don't make too much they are a bit soggy the next day.

Asian Lettuce Wraps

2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (Blake wanted way more than this and actually just started putting it right on his wraps. This didn't give it much spice at all, Vance was able to eat it fine.)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Heat a very large skillet to medium-high heat on the stove top.  When hot, add vegetable  oil and then garlic and ginger.  Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt.  Cook for about 5 minutes, stirring often, until chicken is cooked through.  (*At this point, sometimes I have some extra liquid in the pan from the chicken.  If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions.  Cook for about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste.  Remove from heat and stir in cilantro.

To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture.  Makes 14-16 lettuce wraps.

Chicken Lettuce Wraps

I have been packing Blake lunches lately as we are both trying to drop a few pounds and this is probably his favorite thing so far. Instead of using tortillas I just omit the shredded lettuce and make them lettuce wraps instead. It has been great and keeps well. I usually make it the night before.

1 tomato, diced
 1 tablespoon minced onion
1-2 tablespoons fresh minced basil or 1 teaspoon dry basil
1 teaspoon balsamic vinegar
kosher salt
black pepper
1 tablespoon light mayo
1 tablespoon light sour cream
2 tablespoons pesto
1 teaspoon fresh lemon juice and a little zest
1 cup shredded or diced cooked chicken breast
1 tablespoon pine nuts, toasted
1/2 cup shredded romaine lettuce or spinach leaves
2 torillas, flat breads, rolls, pitas, etc.
Combine diced tomato, onion, basil, and balsamic vinegar.  Add a pinch of salt and pepper to taste.  Set aside.
Combine mayo, sour cream, pesto, lemon juice and a few grates of the lemon zest.  Stir mixture and combine it with chicken and pine nuts, stirring until combined.  Layer lettuce on torillas (or carb of choice), top with chicken mixture, and then bruschetta.

Serves 2 tortillas, or 12 mini pitas.
Nutritional Info (calculated using a 50 Calorie Tortilla Wrap)
calories: 290  protein:23 g  fat:15 g  carbs: 15 g

Crockpot Italian Chicken

4 Chicken breasts, frozen or thawed
1 8 oz. pkg. cream cheese
1 can cream of chicken soup
2 pkgs. dry Italian dressing mix

Place chicken in crockpot and top with Italian dressing mix.  Cook 6-8 hours on low.  About an hour before being done, heat soup and cream cheese and mix together well.  Shred chicken and add cheese and soup mixture.  Continue cooking for another hour.  Serve over rice or pasta.

Pita Pockets

1 lb. hamburger, cooked
1/2 loaf of bread, torn into small pieces
1-3 cans of tomato sauce
1/2 cube of butter or margarine
1 can olives, sliced
2 C. grated cheddar cheese
salt & pepper
6 pocket pitas, cut in half

Mix hamburger, bread, butter, cheese, olives and salt & pepper.  Add tomato sauce until it coats everything well.  Fill each pita with filling and place on cookie sheet.  Bake covered at 350 for 10 min or until heated through.

Scrumptious Chicken Casserole

3 Chicken breasts, cooked and cubed
12 oz. Angel hair pasta, cooked
16 oz. Sour cream
1 can Cream of mushroom soup
1 can Chicken broth (2 Cups)
1 package stuffing mix

Preheat oven to 375.  Mix the chicken, pasta, sour cream and soup in a large bowl.  Add about 1/4 of the dry stuffing and mix well.  Place in greased 9x13 baking dish.  Bring 1 can of chicken broth to a boil and add remaining stuffing mix.  Cover and remove from heat.  Let sit for 1-2 minutes.  Fluff with fork and place on top of pasta and chicken mixture.  Cover with foil and bake for 30 minutes or until it begins to bubble.

White Chicken Enchiladas

10 flour tortillas
2 C. cooked, shredded chicken
2 C. shredded monterey jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 C. chicken broth
1 C. sour cream
1 4 oz. can diced green chilies

1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
3. In a sauce pan melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies.  Do not bring to a boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

Ham and Green Noodle Bake

This has been one of my favorites for years and years!  It is not easy to find spinach or green noodles anymore.  I have also used plain fettuccine and it works as well.

1 medium onion chopped
2 T butter
2 T flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1 3/4 C. milk
2 cups cubed ham
1/2 C. shredded Swiss cheese
4 oz. spinach noodles
2 T grated Parmesan cheese

Heat oven to 375. Cook and stir onion in butter until tender.  Blend in flour, salt, pepper and mustard.  Heat over low heat, stirring constantly until bubbly.  Remove from heat.  Add milk, heat to boiling stirring constantly.  Boil and stir 1 minute.  Stir in ham and Swiss cheese.

Cook noodles as directed on package.  Drain.  Alternate layers of noodles and sauce mixture in ungreased 1 1/2 quart casserole dish.  Sprinkle with Parmesan cheese.  Bake uncovered until bubbly and light brown.  About 20 minutes.

BBQ Meatballs

Everyone knows I don't make meatballs but if you do then go for it.  I buy premade frozen meatballs.  I prefer the Walmart all beef ones but have used many different brands and flavors.  Whatever you want will work fine.  If you are buying meatballs the sauce is enough for the 14 oz. package. If you are making meatballs it is enough for about 2 lbs of meat.

1 C. ketchup
1 C. brown sugar
1 6 oz. can tomato paste
1/4 C. soy sauce
1/4 C. cider vinegar
1-1 1/2 tsp hot sauce

Combine all ingredients.  Mix well.

Place frozen meatballs in crockpot, top with sauce.  Cook on low 2-3 hours.

Serve as is for an appetizer or over rice as a main dish.

Quesadilla Casserole

1 lb. ground beef
1/2 C. chopped onion
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano
16 oz. tomato sauce
1 can black beans, drained and rinsed
1 can whole kernel corn, undrained
1 can (4.5 oz.) green chilies
6 flour toritllas
2 cups shredded cheddar cheese

1. Brown beef and onions in a large skillet.  Add tomato sauce, beans, corn and green chilies.  Mix well.  Stir in all of the spices.  Bring to a boil, reduce heat to low and simmer for 5 minutes.
2. Spread 2/3 cup of the beef mixture on the bottom of a 9x13 pan (sprayed with pam).  Top with 3 of the tortillas overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef and cheese.
3. Bake uncovered at 350 for 15-20 minutes or until heated through.  Let stand 5 minutes before serving.

We like to put sour cream on top of ours.

Crockpot Beef Stroganoff

1 lb. cubed beef stew meat
1 can Golden Mushroom soup
1 medium chopped onion
2 Tbsp. Worcestershire sauce
1/4 C. water
4 oz. cream cheese

Combine beef, soup, onion, Worcestershire sauce and water.

Cook for 8 hours on low.  Mix in cream cheese just before serving.

Serve over potatoes, noodles or rice.

Crockpot Nachos

4-5 frozen chicken breasts
1 can drained black beans
1 can drained whole kernel corn
1 15 oz. jar of salsa (I would recommend medium)
1 8 oz. pkg. cream cheese
1 bag tortilla chips

Take 4-5 frozen boneless chicken breasts, put in crockpot.

Add corn, black beans, and jar of salsa.  Dump right on top of chicken.

Cover and cook on high for 4-5 hours or until chicken forks apart.

Fork chicken apart.

Add 1 package of cream cheese (just throw on top) and let sit for about 1/2 to 1 hour.

Serve over or as a dip for tortilla chips.

Mushroom Chicken in Wine Sauce

1 lb. boneless skinless chicken breasts
1/4 C flour
2 Tbsp. vegetable oil
1 can (6 oz.) sliced mushrooms, drained
1/2 C honey mustard
1/2 C white wine or chicken broth if you don't want to use wine
2 Tbsp. chopped fresh parsley

Coat chicken with flour, shaking off excess.  Heat oil in a large skillet.  Add chicken and brown on both sides, about 3 minutes per side.  Stir in mushrooms, mustard and wine.  Bring to a boil, reduce heat. Cover and simmer 20 minutes or until chicken is done.  Sprinkle with parsley.

We usually serve this over rice and I sometimes double the "sauce" part to have a little extra for the rice.

Cornbread Confetti Salad

This makes a LOT of salad.  This is a great salad to take for summer pot lucks. We either use it as a side dish or as our main dish and eat with tortilla chips like a dip.

1 pkg. (8 1/2 oz.) corn bread/muffin mix
2 cans corn, drained
2 cans pinto beans, rinsed and drained
1 can black beans, rinsed and drained
3 small tomatoes chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 bunch green onions chopped
10 bacon strips, cooked and crumbled
2 C (8 oz.) shredded cheddar cheese

Dressing:
1 C (8 oz.) sour cream
1 C mayonnaise
1 envelope ranch salad dressing mix

Prepare corn bread according to package directions.  Cool completely and crumble.  In a large bowl, combine all ingredients.  In a small bowl, whisk the dressing ingredients.  Just before serving, pour dressing over salad and toss to coat.