Here is the link to the recipe! Superrrrrr easy and YUMMY!
I also wanted to try another recipe I had found for veggie enchiladas. In the comments section a lot of people had added chicken or shrimp, so I marinated the chicken in hot sauce all day and then baked it in the oven covered to keep it very moist. I then shredded it with two forks and prepared the rest of the enchiladas. They turned out wonderful!
YUM!
One easy weeknight meal for us is chicken pot pie. I found the recipe in my Hungry Girl cookbook awhile back and have tweaked it to our liking.
Ingredients:
1 can of reduced fat crescent rolls
1 large can of Veg-all veggies
2 cans white chunk chicken
1 can cream of celery soup
First, count out five squares of crescent rolls and roll out to line the bottom of a pie plate. Poke the bottom with a fork to ensure it doesn't bubble and bake (at temperature on crescent roll can) for about 10 minutes until slightly cooked. (This is so it's not soggy on the bottom once you add the chicken.)
In a large bowl combine soup and desired amounts of chicken and veggies (we normally use all veggies and 1 1/2 cans of chicken. Season to taste (we used garlic salt, pepper maybe some oregano).
Spread in the half baked pie crust. Roll remaining three crescent rolls and top pie. Cut small slits in crust so it does not bubble. Back for another 10-15 minutes until crust is brown.
Viola!
Last recipe is for Coconut-Blueberry Cheesecake Bars. These bars a a little labor intensive but well worth the efforts. I've been wanting to try them for awhile and decided to make them for a Superbowl party. Here is the link to the recipe below.
Yum!!
More recipes to come! :)
Much Love,
WB
