Chicken Puffs

2 packages refrigerator crescent rolls
2 cups crushed buttery crackers (ritz)
2 1/2 cups cubed cooked chicken
1/4 C diced onion
1/2 C chopped celery
4 ounces (1/2 package) cream cheese
1/2 C sour cream

dash of garlic powder
dash of salt & pepper

Press together 2 crescent-roll triangles to form a square. Repeat with remaining dough. Place crushed crackers in a shallow dish. Stir together remaining ingredients in a large bowl and scoop by heaping teaspoonfuls onto dough squares.

Fold and pinch edges together. Roll each chicken puff in the cracker crumbs. Place puffs on a greased cookie sheet and put cookie sheet in freezer for 1 hour. Then place chicken puffs in a zip-top freezer bag and freeze.

To Serve:
Place frozen chicken puffs on a greased cookie sheet and back at 350* for 20 to 30 minutes or until golden brown.

This recipe came from the Fabulous Freezer Meals book. I am stocking up for the next few months since I never want to cook this late in pregnancy! Hopefully I can do another freezer meal night before baby comes to get even more meals in!!

White Chicken Chili

3 lbs chicken cubed
1 medium onion chopped
1/2 tsp garlic powder
1 TB veggie oil

4-6 cans of great northern beans
2 can chicken broth
2 can green chilis
1 tsp salt
1 tsp oregano
1/4 tsp cayan pepper
1 tsp ground cumin
1/2 tsp pepper

1 C sour cream
1/2 C heavy whipping cream

Brown chicken, onion, garlic and veggie oil. Add beans, broth and spices. Bring to boil. Reduce heat and simmer for 30 minutes. Right before serving stir in sour cream and heavy cream. Enjoy!

Thai Noodle Bowl

• 4 cups low sodium beef stock
• 2 Tbsp reduced sodium soy sauce
• 2 cups cooked roast beef cut into strips
• 6 oz soba (buckwheat) noodles, broken in half
• 1 1/3 cups shredded carrots
• 2/3 cups small broccoli florets
• 1 cup shredded baby spinach
• 1 Tbsp fresh cilantro

1. Bring stock & soy sauce to boil on medium- high heat. Stir in beef and noodles. Return to boiling; reduce heat, cover and simmer for 3 minutes.
2. Add carrots and broccoli. Simmer 12-15 more minutes, then stir in spinach and cilantro. Simmer 2 more minutes.

This was a hit at our house. The buckwheat noodles I bought this time had yams in them and the kids loved them. They are usually in the Asian section. I also added a bit of lime juice to my bowl and thought it was a nice touch! And I used steak instead of roast this go round and it worked just as well if not better than when I made it with leftover roast.

Spaghetti Squash

• 1 spaghetti squash
• 1/4 cup chicken broth
• 2 Tbsp olive oil
• chopped parsley
• salt and pepper
• Parmesan cheese

Cut squash in half, scoop out seeds. Place cut-side down in roasting pan with 1/2 inch water; cover with foil. Bake at 350 for 1 hour or until tender. Using a fork, pull the squash into strands. Stir in remaining ingredients and top with cheese.

Three- Cheese Chicken Penne Pasta Bake

• 1 1/2 cups multi-grain penne pasta, uncooked
• 1 pkg (9 oz) fresh spinach leaves
• 1 lb boneless skinless chicken breasts cut into bite-size pieces
• 1 tsp dried basil leaves
• 1 jar (14.5 oz) spaghetti sauce
• 1 can (14.5 oz) diced tomatoes, drained
• 2 oz (1/4 of 8 oz pkg) Neufchatel Cheese, cubed
• 1 cup shredded mozzarella cheese, divided
• 2 Tbsp grated Parmesan cheese

Heat oven to 375. Cook pasta as directed on package, adding spinach to the boiling water the last minute. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium -high heat 3 min. Stir in spaghetti sauce and tomatoes bring to boil. Simmer on low heat 3 min or until chicken is done. Stir in Neufchatel. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2 qt casserole or 8-inch square baking dish. Bake 20 min; top with remaining cheese. Bake 3 min or until mozzarella is melted.

I got this recipe from Kraft.