BBQ Crescent Roll-Ups

 Do you ever have those days where you’re gotten up before the sun comes up (on a weekend???), been to a football game and had soccer practice by 1pm and still have kids that  are glued to your side?  What can we do Nana?  Well, we went for a walk.  That’s what we did.  It’s an 80 degree day here in MN and that won’t last much longer.

Caleb asked to where his roller blades (what was I thinking when I agreed??) and Brooklyn wanted to walk Coco.  Off we go.  We’ve got Radio Disney blaring from my iPhone and the wind blowing in our face keeping us cool.  What more could we want?

Well, let me tell you.  Not even 3 blocks from home Caleb started complaining that his back hurt.  He wanted to stop.  No.  We had more than a mile and a half to go on our walk.  I kid you not, that boy started telling me every dang two feet how bad his back hurt.  All I could say was: “Sorry bud, keep going!”  At the mile marker he was crying because now his feet hurt and he needed to sit.  “Sorry bud, keep going.”  After the next block the boy began to cry harder (this is why I take my walks during my work day…alone…so I can dislike them in peace – and I certainly don’t mean to sound rude about my grand babies – but they worked me today).  Finally I stopped and had him take off his blades and walk the rest of the way home in his socks.

By this time I’ve got one mad at me walking really far in front of me, and the other one crying because his feet and back hurt (which is why he hasn’t gotten to wear these things on a walk before)!

Anyways.  So we’re home.  I’m hot, the house is hotter.  I turn on the air and think what am I going to make for these kids?   I think….think….Oh, I remember seeing these BBQ Crescent Roll-Ups on Pillsbury site.  I just so happen to have a package of the Lloyd’s BBQ Beef in the fridge.  I turned on the oven, got my crescent rolls out and started putting these together.

Brooklyn came in the kitchen to ask for help.  Normally I welcome the kids in the kitchen.  But remember?  I’m hot and now crabby from the walk that was supposed to be enjoyable.  She looks at what I’m making and said:  “What is that?   Ick, that looks gross!”  As to which I thought, shux, you’ll be eating this for dinner!

So… I used:

2 packages of crescent rolls (I used fat free)

1 container of Lloyds BBQ shredded beef

shredded cheddar cheese – some got mozzarella cheese

Olive Oil cooking spray

1.  Heat the oven to 350 degrees.  Spray a baking sheet (I lined mine with aluminum foil) with Olive Oil Cooking spray.

2.  Unroll the crescent rolls and place a spoonful of the meat on the long edge of the roll and sprinkle with the cheese.

3. Roll the crescent roll up and spray each one with the spray.

4.  Cooking in the oven until each roll is light brown.

You’ll never guess what Brooklyn said after eating this!!  “Wow, this is pretty good!”  Yep, the kids know how to push the buttons!

Quick, easy, not bad at all.  Now it’s 7pm and I’ve told the kids to go outside and play.  The house is quiet.  For at least the next 15 minutes.

(Do you remember being a kid – for those of you that grew up in the 70s and 80s – playing outside all day until dinner?  No cell phones, no way for mom to text you to find out where you were.  You just went out and played.  Because there wasn’t 500 channels on tv – nor did we have flat screen tvs to watch in different rooms throughout the house in case someone was using the other one –  or 5 different types of video games.  Memories are what those days are!!!)

Have a great week.  Even though today has been a button pushing day for Nana, never go a day without cherishing those that you love.  Time goes by way too fast.  Gone are the 70s.  We’re in 2012 where iPhones and Macbooks rule the world (yep, I had to go there)!

Patricia – Two Girls Cooking 🙂

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Southwest Chicken Salad Panini

Usually for lunch I have a salad.  But this week I’ve been tired of them and have switched over to eating turkey sandwiches.  Which is okay by me.  Except that I just realized I have had two sandwiches today for two meals.  However, if you love panini’s then you’ll love this one too!

I decided to grill the chicken breasts instead of bake them in the oven.  Better flavor and saves us from overheating the house on this nice day!!  I was a bit worried that adding the chili powder would make it a bit to spicy for the kids, but they didn’t say a thing.  I didn’t even notice it.  (I did use 4 pieces of chicken to make 4 sandwiches for all of us).  I added a bit more of the dressing but kept the chili powder the same measurement.

What you need:

2 cups finely chopped cooked chicken breasts

1-1/2 tsp. chili powder

2 Tbsp. MIRACLE WHIP Light Dressing

2 Tbsp. KRAFT Light Ranch Dressing

8 slices Italian bread

1 large tomato, cut into 8 thin slices (I skipped this part)

4 KRAFT 2% Milk Singles (fat free)
Make it:

1. Heat panini grill to medium-high heat. Mix chicken, chili powder and dressings.

2. Fill bread slices with chicken mixture, tomatoes and 2% Milk Singles.

3. Grill 3 to 5 min. or until Singles are melted and sandwiches are golden brown on both sides.

I had a little kitchen helper today with me.

These were really good.  Easy to make, which seems to be a good thing for us lately.

Both kids asked if they could take the chicken off of the sandwich if they didn’t like it, but they both took a bite and ate the entire thing without a complaint.

Mr. Craig on the other hand decided to have left over meatloaf.  He’s not big on sandwiches that I make like this.  But I bet if he’d give it a try, he might just like it.

Have a great weekend and happy grilling.

Patricia – Two Girls Cooking 😉

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Big Fork Little Fork

 

Grilled Mozza-Chicken Sandwiches

Chicken, chicken and more chicken.  Yep another way to have chicken in your house too.

Summer is here, it’s time to have some fun on the grill.  Plus, most things always taste better when grilled.  Right?  And I could eat corn on the cob with any meal during this time of the year.  I really could.  Chicken on the grill, if cooked just right, is so moist and has that great smokey flavor even without adding your favorite toppings to it.

But here I found another kid friendly recipe for us to try.

4 boneless skinless chicken breast halves (1 lb.)

1/2 cup sliced onions

1/2 cup green pepper strips

1 Tbsp. oil

1/3 cup KRAFT Original Barbecue Sauce

4 kaiser rolls, split

4 KRAFT Deli Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices
Make it:

1. Heat grill to medium-high heat. Grill chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.

2. Turn chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls to grill the last few minutes to toast lightly.

3. Fill rolls with chicken, cheese and vegetables (if desired).  I left out the peppers and only put onions on my sammie.  I added some pickles too!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you’re like our family and you have kids in sports…you try to find a quick go to meal either before or after the game/practice.   We have something going on typically Monday-Thursday nights.  And some of those nights we aren’t home until almost 9pm.  Now the kids are out of school but we still have daycare.  So getting to bed at any time does not apply in our house!!!

This was easy to make, with great flavor.  Serve with your favorite toppings and of course some corn on the cob!

Happy Grilling

Patricia – Two Girls Cooking 😉

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Big Fork Little Fork

French Dip Sandwich

Oh my gosh these sandwiches were good.  I love to have sandwiches for dinner.  They aren’t just for lunch!  Although I seem to eat an awful lot of salads for lunch.  Anyways, I found these online at Pillsbury site.  I doubled the recipe below to make sure it fed our family of four.  Soaking the meat in the soup was soooo good.  I was afraid the kids and Craig wouldn’t like it and would possibly like the soup on the side.  I took a chance and they all ate it.  They all wanted more.  I was glad I had some left over sliced turkey deli meat in the fridge so that I could have more! They were tiny little sandwiches (I don’t think I cut the dough correct).  But it didn’t matter, they turned out to be a great dinner.

In a rush or just want to try something fun for the family?  This is a good one.  I still can’t get over the flavor the soup added to the meat.  We will be having this again!

 

INGREDIENTS

1 can Pillsbury® refrigerated crusty French loaf
1 can (18.5 oz) Progresso® Vegetable Classics French onion soup
8 oz thinly sliced cooked deli roast beef

DIRECTIONS

1 Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
2 Cut loaf of dough crosswise into 4 pieces to make rolls. Place rolls seam sides down and 2 inches apart on cookie sheet. With sharp knife, cut 2 diagonal slashes, 1/2 inch deep, on top of each.
3 Bake 21 to 24 minutes or until golden brown. Cool 2 minutes.
4 Meanwhile, in 2-quart saucepan, mix soup and beef; heat to boiling. Reduce heat; simmer 5 minutes.
5 With serrated knife, cut rolls in half horizontally. With slotted spoon, place beef and onions on bottom halves of rolls. Cover with top halves of rolls. Serve sandwiches with remaining warm soup for dipping.
Top beef on each sandwich with a slice of provolone cheese.
Have a great week and enjoy what you make in your kitchen!  And most of all, have fun!!!
Patricia – Two Girls Cooking
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Pulled Pork Sammies

It’s the weekend, I just got paid…Just kidding (If you know me well, you know my stupid sense of humor – some find it funny, most probably don’t).

It’s that time for the weekly shopping list to be done and head out to do my least favorite thing….grocery shop.  I dislike trying to come up with a weekly menu that will please everyone but I dislike making that list as well.   Most times it takes me over an hour just to come up with what to feed these people.

And I have done my best to come up with something new at least, at least once a week.  This week is going to be good!  Well, I think it will be good anyways!

Everyone loves pulled pork sammies right!!!

Makes 8 Servings

Ingredients

  • 2½ pounds pork loin, trimmed of fat and cut into 3 pieces
  • 1 large carrot, peeled and shredded (about 1 cup)
  • 1 large red bell pepper, cut into ½-inch dice (about 2 cups)
  • 1 medium onion, cut in half and sliced into ½-inch wedges
  • One 12-ounce jar barbecue sauce
  • 8 whole wheat hamburger buns, lightly toasted

Directions

  1. Add the pork, carrot, red bell pepper, onion, and barbecue sauce to a 5- or 6-quart slow cooker and stir to combine (you can also add half the barbecue sauce now and stir in the rest when the dish is done). Cover and cook on low until the pork is tender, 6 to 8 hours.
  2. When the meat is done, remove from the slow cooker and place on a cutting board. Use two forks to pull the meat into shredded pieces.
  3. Stir the meat back into the slow cooker until it is well combined with the sauce (the vegetables virtually disappear). Divide the pork mixture evenly between the hamburger buns and serve.

Nutrition Information per Serving (1 sandwich): 400 calories, 11g fat (3.5g saturated), 46g carbohydrate, 4g fiber, 570mg sodium, 30g protein, 60% vitamin A, 50% vitamin C, 15% iron

I have to say that the flavor of the BBQ sauce and the pork…Oh..My…Goodness.  This was an awesome sammie by far!!!  I added some sliced swiss cheese and some pickles to top it off.  Delicious.

Enjoy your weekend.

Patricia – Two Girls Cooking

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Meal MakeOver Moms

Turkey and Cheese Panini

This weekend was pretty busy.  My son came down from Duluth, grandkids stayed the weekend, a baptism today (Jodi’s baby, Sammie was baptized), grocery shopping and now catching up on dinners that have been made.

Friday night we had a simple dinner since the kids were here.  Justice doesn’t eat much besides chicken nuggets and macaroni and cheese.  But we’re trying to get him (while he is here) try to eat new foods.  And it’s been a bit of a struggle this weekend, but he did try this panini and he did say he liked it!!

Score one for Nana again!

This was a super simple one to make.  The only problem I had was actually getting the dough to roll out of the container in order to cut into the rectangles.

Here’s all you need:

INGREDIENTS

1 can Pillsbury® refrigerated crusty French or country Italian loaf

1/4 cup barbecue sauce – I left out the BBQ sauce.

1/2 lb thinly sliced deli roasted or smoked turkey

8 thinly sliced red onion slices

4 slices Provolone Cheese

DIRECTIONS

1.  Heat closed contact grill or panini maker 5 minutes.

2.  Meanwhile, on cutting board, carefully unroll dough. Cut into 8 rectangles. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.

3.  Spread 1 tablespoon barbecue sauce on each of 4 rectangles. Layer turkey, onion and cheese over sauce. Top with remaining rectangles.

4.  Place 2 sandwiches on grill; close grill. Cook 2 to 3 minutes or until golden brown and cheese is melted. Repeat with remaining sandwiches. If desired, serve with mayonnaise or mustard.

Any flavor barbecue sauce can be used, but if you like more zing, use a spicy barbecue sauce. (Again, I left this out)

We added some pickles and onions to just my panini!!  I was actually a bit surprised that this bread turned out as good as it did without baking it first.

Give it a try!

Happy Sunday.

Patricia – Two Girls Cooking

Source:

Pillsbury

Pulled Chicken Sandwiches

Pulled Chicken Sandwich

What a great dinner this was last night.  I love a great hardy sandwich!  I can say that I haven’t made any kind of pulled sandwich before, so this was a good one to start with.

I thought about doing a pulled pork or even beef, but honestly felt that chicken would taste better for the people in our house!  Need I say more?  If you’ve read the blog from the past, you’re aware of the picky people eaters!

I asked a friend from work if she’d ever shred chicken breasts before and the best way she thought to do it.  My first thought was to boil it.  But she told me she baked hers first and let it cool then used a fork to pull it apart.

Here’s what I used:

4 boneless, skinless chicken breasts

1/2 cup BBQ Sauce – I used Famous Dave’s Sweet and Zesty (If I were just eating it, I’d prefer Devils spit for the heat!!)

1/4 cup water

1tbsp brown sugar

4 Kraft Singles slices – I used fat free

3 baguettes (I found 3 med sized ones and cut one in half for the kids to share).

Directions:

Bake chicken at 400 degrees for 20-25 minutes (until cooked through).

Add barbecue sauce, water, chicken and sugar to a skillet.  Stir to coat both sides of chicken. Cover; cook on medium heat 7 min. or until chicken is done (165ºF).

Remove chicken from skillet. Shred with fork or chop into small pieces (after chicken has cooled). Return to skillet; stir to coat with sauce. Cut baguette into 4 pieces; cut each piece lengthwise in half. Fill with chicken mixture and Singles.  I added some sliced onions and pickles to mine!

Pulled Chicken

I’m not a fan of winter in MN, but I am a fan of the comfort food that can be cooked during this time of the year!

Share with us your favorite sandwich that you enjoy making.

Have a great rest of the week.

Patricia – Two Girls Cooking