Creamy Pesto Chicken and Bow Ties

Not a great picture sorry.

2 TBS butter
1 lb skinless, boneless chicken breast, cut into cubes
1 can (10 3/4 oz)  condensed cream of chicken soup
1/2 cup milk
1/2 cup prepared pesto sauce
3 cups bow tie-shaped pasta, cooked and drained

1. Heat the butter in a 10 inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
2. Stir in soup, milk, and pesto sauce into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in pasta. Cook until its hot.

My family gave this a 4 out of 5 stars.
It was very rich in flavor and super easy to make. This will definantly be a regular meal here.

Cream cheese Chicken Cresent rolls

My friend Toni gave me this recipe. (I forgot to take a picture so I stole one from off the internet lol)

2 Chicken breast cooked and shredded

1 pkg Cream cheese

2-3 pkgs cresent rolls (it depends on how full you fill them)

Mix the shredded chicken with the cream cheese.Salt and pepper to taste. Put a spoonful on a cresent roll. Roll it up and put it on a backing sheet. Continue until you have no more rolls. Bake at 350 degrees for about 11 minutes or until the cresent rolls are lightly brown.

My family gave this a 5 stars. I made 24 of them and we ate every last one of them and could have eaten more. Definantly a family favorite.

I have seen a few variations of this recipe. Mine is the simple one. I have seen recipes that call for 1 small onion diced, 1 tsp milk and one egg. If you want to go with the added things. Add the onion to the main chicken mixture. Once you have your rolls stuffed and rolled mix the milk and egg together and spread it over the rolls.

Super Burritos

OK this was a yummy easy recipe. I got it out of one of my new Better Homes and Gardens New cookbook 15th edition. It was pretty easy to make.

Ingredients


1 pound lean ground beef

1 cup chopped onion (1 large)

1/2 cup chopped green sweet pepper (1 small)

1 clove garlic, minced

1/4 cup water

1 tablespoon medium or hot chili powder

1/4 teaspoon ground cumin

1/4 teaspoon salt

1 cup cooked rice

1 4-ounce can diced green chile peppers, drained

8 10-inch flour tortillas

1-1/2 cups shredded Monterey Jack or cheddar cheese (6 ounces)

1 cup chopped tomato (1 large)

2 cups shredded lettuce

1 recipe Guacamole or frozen avocado dip (guacamole), thawed

Bottled salsa (optional)

Directions

For filling, in a large skillet cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain off fat. Stir in water, chili powder, cumin, and salt. Cook about 5 minutes or until most of the water has evaporated. Remove from heat. Stir in cooked rice and chile peppers.



Meanwhile, wrap tortillas tightly in foil. Heat in a 350 degree F oven for 10 minutes to soften. (When ready to fill tortillas, remove only half of them at a time, keeping remaining tortillas warm in the oven.)



Spoon about 1/2 cup filling onto each tortilla just below the center. Top filling with cheese and tomato. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure with wooden toothpicks.



Arrange burritos on a baking sheet, seam sides down. Bake in a 350 degree F oven for 10 to 12 minutes or until heated through. Remove and discard toothpicks. Serve warm burritos on lettuce with Guacamole and, if desired, salsa.



Makes 8 burritos



I say my family gave this recipe a 4 out of 5 stars. The only thing I personally didnt like is it didnt have enough flavor for me. I think next time I will add more of something just not sure what lol.

Chicken Pot Pie

Ok So I have decided to make my family expand there eating horizons. I bought 3 new cookbooks. I am going to pick 2-3 meals a week to make them that they have never had. When I do this I will post them here with the recipe, a picture, a star rating of up to a 5 and if I would do anything diffrent the next time. Here is the first one. This is not from a cook book. This is something I decided to just throw together out of stuff that was in my house.

Chicken Pot Pie

2-3 Carrots peeled and diced
2-3 potatoes peeled and diced
1 small onion diced
2-3 boneless skinless chicken breast cooked and diced
1 cup frozen peas
1 large can cream of chicken or celery soup
Chicken broth (enough to cover the vegetables while they cook)
salt
pepper
Bisquick

Take the potatoes, carrots and onion and put them in a pot; use chicken broth to just cover the vegetables while they cook. When your vegetables are tender add the chicken, peas, and cream of chicken or celery soup and salt and pepper to taste. Pour into a baking dish. Make the bisquick according to the package for biscuts and drop by the spoonfull on top. Bake at 350 degrees for 30 minutes or until the biscuts are golden brown.

My family gave this a 4 out of 5 stars