Chicken Roll-ups

3 chicken breasts cooked or a can of chicken.
Cream cheese
3/4 stick butter
Refrigerated croissants (2 packages)
Bread crumbs
Cream of chicken soup

Cook chicken. Soften cream cheese and butter in microwave. Shred chicken and mix together. Salt and Pepper to taste. Use two croissant shapes to form a square and stretch. Fill with the chicken filling and pinch edges to close. Roll in bread crumbs and cook according to croissant directions.

Make the cream of chicken soup according to the directions on the label. Spoon over finished product.

Raspberry Dream Cake

1 yellow cake mix
1 pkg. raspberry jello
1 pkg. cream cheese
1 1/2 cups water
1 can raspberry pie filling
1 container of Cool Whip

Bake cake according to directions. Boil water and add jello mix. Stir until dissolved. Poke holes in cake with a fork and pour jello over cake coating evenly. Let cool for 2 hours (Refrigerate).

Mix cool whip and cream cheese. Beat until smooth. Spread on top of chilled cake. Spread raspberry filling on top. Let refrigerate 30 minutes to 1 hour.

Chocolate Sauce

Jaime wanted me to post this fudge sauce to use over ice cream and cake.

1 Cup Sugar
2 TBS. Cocoa
1/2 Cup Butter
2/3 Cup Canned Milk

Boil butter, add cocoa stir until dissolved. Add sugar, and milk. Boil for 1 min. (or if you want it thicker simmer and stir often). Let it cool slightly. Enjoy!

Crock Pot Chicken Tortilla Soup

1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (southwest style, if possible I used petite diced tomatoes w/ sweet onion)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too, this is what I used)
1 1/2 C water
1 can tomato sauce
1 can cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together.

Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips.

Saucy Pork Medallions

1 large pork tenderloin (1-1/2 lb.) or Chicken breasts
2 tsp. oil
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package

CUT pork crosswise into 3/4-inch-thick slices.
HEAT oil in large nonstick skillet on medium-high heat; add pork. Brown 5 min., turning once. Stir in peas, gravy and dressing; bring to boil. Spoon prepared stuffing around edge of skillet; cover.
SIMMER on medium-low heat 10 min. or until stuffing is heated through and pork is done.

Baked Tilapia

I just made this last night it was super fast, very easy and nice and tasty! And just happens to fit the theme this week!

• 18 Ritz Crackers
• 1/4 cup grated Parmesan cheese
• 3 Tbsp olive oil
• 3/4 tsp dried basil
• 4 tilapia fillets, about 1 1/2 pounds total
• 2 Tbsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper

1. Heat oven to 435. Spray baking sheet with nonstick cooking spray.
2. Crush crackers in plastic bag. Add cheese, oil and basil. Shake to combine.
3. Place tilapia on prepared baking sheet. Brush top side of each piece with about 1/2 Tbsp of the mustard and season with salt and pepper. Press the cracker mixture onto the mustard-coated side of the fillets.
4. Bake at 425 for 15 minutes or until fish flakes easily with a fork. Serve with lemon wedges and tartar sauce, if desired.

Parmesan-Crusted Chicken in Cream Sauce

Wow! This recipe is so good and the best part about it is that you can have it ready in 20 minutes!

2 cups instant brown or white rice, uncooked

1 can (14 oz.) fat-free reduced-sodium chicken broth, divided

6 butter type Crackers, finely crushed

2 Tbsp. Parmesan Cheese (the stuff you keep in your refrigerator and put on pizzas)

2-4 small boneless skinless chicken breast halves ( I just used two)

2 tsp. oil ( I just used Pam and sprayed the pan a lot)

1/3 cup Cream Cheese ( I used the 1/3 less fat stuff and it turned out great)

1. Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
2. While rice is cooking, mix cracker crumbs and Parmesan on plate. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast.
3.Add oil ( I used Pam) in a large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm.
4.Add remaining broth and cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and vegtable (we used our canned green beans)

When I cook this I only used two chicken breasts and their was left over sauce.I really liked the taste of the rice mixed with the chicken and sauce over it. This is sooo good. Let me know if you try it!