Chicken and Mushroom Pockets

Chicken and Mushroom Pockets

I’ve been dealing with morning sickness for the last 3 months and I’m finally feeling like cooking again.  To get myself back in the kitchen, I decided to do something quick and easy.  These Chicken and Mushroom Pockets were the perfect, and even my picky 1 year old liked them.

Chicken and Mushroom Pockets

1 (8 oz.) block cream cheese, softened

1 Tbsp. butter, softened

1 (12.5 oz.) can chunked chicken

1 ½ cups mushrooms, sliced

¼ cup onion, diced

¾ cup shredded cheddar cheese

½ tsp. Greek seasoning

¼ tsp. pepper

Salt to taste

1 can crescent rolls

1 Tbsp. melted butter

Preheat oven to 350 degrees.

In a large bowl, mix cream cheese and butter until thoroughly blended.  Stir in chicken, mushrooms, onion, cheese, and seasonings.  Set aside.

On a large cookie sheet, roll out crescent dough and divide into 4 rectangles.  Pinch perforated edges to down the center of each rectangle to seal and widen the rectangles with your hands (I did this by smashing).  Spoon about 1/3 to ½ cup of cream cheese mixture into the center of each rectangle.  Pull up 4 corners of the rectangles to the center of the mixture and pinch the edges to seal.  Brush tops of pockets with melted butter and bake in preheated oven for 25-30 minutes. 

Note:  this recipe makes twice as much filling as you need for one can of crescent rolls so you can either use 2 cans or save the other half for later.  I plan on using the rest of mine in a pasta dish

 

 

Black Bean Corn Salsa

Black Bean Corn Salsa

During the peak of summer, when temperatures are soaring and makeup melts off your face every time you even look outside, you may not feel like standing over a hot stove.  This simple salsa keeps your house cool and your belly full…you can use it as a dip, roll it up in some tortillas with a little sour cream and cheese, jazz up a salad, or grab a spoon and just dig in!

Black Bean Corn Salsa

1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1/4 cup red onion, diced
1/3 cup red pepper, diced (I usually use a whole jalapeno, seeded and diced, but I didn’t have one this time and the red pepper was very delicious in it’s place)
1 lime
2 tsp vegetable oil
1/2 tsp cumin
1/2 tsp chipotle powder (this adds heat so you can add less if you’re not a fan of spicy foods)
1/4 cup chopped fresh cilantro
salt and pepper to taste
In a large bowl combine corn, black beans, red onion, and red pepper.  Cut the lime in half and squeeze the juice over the vegetables.  Add vegetable oil, cumin, chipotle powder, fresh cilantro, salt, and pepper.  Toss to combine.  Refrigerate until needed (it is better if you make it a few hours before you eat it so all of the flavors have a chance to combine).

Slow Cooker Parmesan Honey Pork Roast

Slow Cooker Parmesan Honey Pork Roast

So I have a confession….this is the first time in my life that I have cooked pork.  I mean, sure I’ve cooked bacon and heated up hot dogs, but actual pork roasts, chops, or ribs I have never ventured to try. We never really cooked with pork in my house growing up so I’ve always been a bit uncertain about it.  Well after seeing how inexpensive it was, and finding this delicious recipe on Six Sister’s Stuff, I had to give it a try.  It was amazing!!  The pork was fall apart tender and the sauce was so flavorful!  It was excellent with a side of mashed potatoes.

Slow Cooker Parmesan Honey Pork Roast

Ingredients:

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
1 Tbsp dried basil
2 tsp oregano
1 tsp thyme
2 Tbsp minced garlic
1 Tbsp Dijon mustard
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, oregano, thyme, garlic, Dijon mustard, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Cheesy Chicken Enchiladas

I’m always looking for great casserole recipes because they are so easy to throw together and just toss in the oven while I take care of other things…dishes, vacuuming, manicures…you get the idea.  I’ve tried a few different chicken enchilada recipes and always thought they were either too dry or sort of flavorless.  This recipe solved all of those problems!  It had lots of delicious, creamy sauce and the flavor was amazing!

Cheesy Chicken Enchiladas

1 can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup
1 can (10 oz) Old El Paso® hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded cheddar/monterey jack blend (8 oz)
1 medium tomato, diced
10 flour or corn tortillas (6 inches)
2 medium green onions, thinly sliced
  1. Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11×7-inch baking dish.
  2. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Top mixture with diced tomatoes.  Roll up and place seam sides down in baking dish with sauce.
  3. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

Adapted from Betty Crocker

Skillet Lasagna

I’m a huge fan of lasagna…who isn’t with all of that creamy, delicious cheese…but I’ve had little success with oven lasagnas.  They are usually too dry, not to mention they take over an hour in the oven, and in these hot summer months who wants that?  When I saw this recipe, I knew I had to try it. In less than 30 minutes I had a delicious, saucy lasagna that is lower in calories than a traditional lasagna.  What’s not to love?!?  I know my picture is not the prettiest thing in the world, but I promise this dish is fantastic!  If you want to see some much better pictures, click here, where I found the original recipe.

Ingredients:

1 1/2 tablespoons extra virgin olive oil
1/2 large onion, chopped
8 oz mushrooms, sliced
2 garlic cloves, minced
2 (14.5 oz) cans Italian stewed tomatoes, drained and chopped
1/4 cup tomato sauce
1 tsp basil
1 tsp oregano
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Cook about 2 more minutes, or until mixture is thick.
Serve immediately with additional basil or parsley.