Chicken and Broccoli Braid (Pampered Chef)

Ingredients:

2 cups Canned Chicken, chopped
1 cup Broccoli, chopped
1/2 cup Red Bell Pepper, chopped
1 Garlic Clove, pressed
1 cup Sharp Cheddar Cheese, shredded
1/2 cup Mayonnaise
2 Tbsp fresh Dill
1/4 tsp. Salt
2 pkgs. (8oz. each) refrigerated Crescent Rolls
1 Egg White, lightly beaten
2 tbsp. Slivered Almonds

Directions:

Preheat oven to 375F.

Chop chicken and broccoli.; place in 2 qt. bowl.

Chop bell pepper.; add to bowl.

Press garlic over vegetable mixture using garlic press.

Shred cheese using cheese grater and add to vegetable mixture; mix gently.

Add mayonnaise, dill, and salt; mix well.

Unroll 1 package of crescent dough; do not separate.

Arrange longest sides of dough across width of 12" x 15" rectangle baking sheet or stone. Repeat with remaining package of dough.

Using roller, roll dough to seal perforations.

On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a knife or pizza cutter (there will be 6 inches in the center for the filling).

Spread filling evenly over middle of dough.

To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid.

Brush egg white over dough using a pastry brush.

Sprinkle with almonds.

Bake 25-28 minutes or until deep golden brown.

Meatball Subs

Ingredients

1- 24 oz package Meatballs (or make your own)
1- 16 oz Parmesan Shredded Cheese
2 cups BBQ Sauce
1 package Sub Rolls

Directions

Cook meatballs per package directions but in 2 cups of BBQ sauce.

Toast Sub rolls.

Place Meatballs on sub rolls and sprinkle parmesan cheese.

Enjoy!

Baked Spaghetti

Ingredients

1 lb Hamburger Meat (if desired)
1 16 oz Mueller's Spaghetti Noodles
1 26oz Ragu (or make your own)
1 16oz Sargento Itallian Shredded Cheese

Directions
Preheat over to 325 degrees.

Cook noodles as directed on package.

Brown hamburger meat in skillet, drain. Add spaghetti sauce, cook until heated.

Mix noodles and sauce in 9 x 13 casserole dish. Bake for 20 minutes or until bubbley. Sprinkle cheese on top and put back into oven until melted.

Super Simple Cranberry Roast (beef or pork)

Super Simple Cranberry Roast (beef or pork)

Ingredients

2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free)
1 (16-ounce) whole berry cranberry sauce (or 2 cups homemade!)

that's it!

The Directions

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Chicken Pot Pie

Ingredients:
4 chicken breast
1 can cream of chicken
1 can cream of celery
1 cup chicken broth

Vegetables of your choice 

Crust:

1 cup self-rising flour
1 stick butter, melted
1 cup buttermilk
Black pepper

Directions:
Preheat over at 425 degrees.

Cook, debone and dice chicken.

Mix soups, and broth together and spoon into 6 individual pans.

Spoon chicken into each pan and mix.

Spoon vegatebales into each pan and mix. My family likes carrots, peas, and mushrooms.

Topping:Mix flour, buttermilk, butter and pepper and spoon on top.

Bake 40 minutes.

Or when crust is golden brown and soup bubbles.

For one large chicken pot pie use the same ingredients as above and mixed everything together (except the crust) and pour into a 9 x 13 dish.
Then mix the crust ingredents and pour on top.
Bake the same length of time as above.