Monday, November 7, 2011

Menu plan Monday Chicken Stuffed Crescent Rolls Recipe


Monday: Stuffed Greenpepper casserole and Garlic bread

Tuesday: Beef noodles and gravy with bread and Butter

Wednesday: Jim is making his first pot roast all on his own. He is using Fresh beef roast from Bird farm meats. Michigan Potatoes, carrots, cabbage and onions.


Since he has been off from the military I have been training him to be a housewife. “Somebody save me and take me fishing! PLEASE!!” Noise coming from the kitchen you say? Nah! I didn't hear a peep!



Thursday: Leftovers “eat it up or throw it out Thursday”


Friday: Veterans Day Junk food Friday Family night.

Saturday: Chicken Stuffed crescent Rolls

Crescent Rolls package (6 or 8 jumbo count)
2 cups cooked, chopped/shredded chicken Or 2 cans of chicken
1 cup cheddar cheese, shredded
1 can of Cream of Chicken Soup
1 cup milk


Heat soup in medium saucepan using milk according to directions.


Lay out one crescent roll at a time and place approx 3-4 bite sized pieces of chicken and approx 1Tbsp of cheese in the center of each triangle.



Gently roll up.

Seal edges by pinching the dough to make sure the filling cannot leak out.

Place all of your rolls in a 9×13 dish and pour soup mixture over top ( salt and pepper as desired).

Bake at 350 for 30 min. until crescents are golden brown.

Sunday: Steak Sunday Jim has been wanting to have one all year and being that It is fall I figure we better hurry before He puts the grill away. We marinate it in soy sauce and rub steak seasoning in.













2 comments:

Bugaboo said...

Thanks for the comment on my post - I love the amount of alone time I'm getting, too! lol Those chicken stuffed crescent rolls for this week sound super tasty - enjoy!

Breana said...

Let me know if you enjoy the Crescent Chicken... They are a new favorite in our house! :)

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