Ring Around the Chicken Salad

**Courtesy of Mrs. Anna Johnson

Ingredients:
~1 rotisserie chicken (we've gotten the original kind from Walmart and the BBQ kind from Publix)
~2-3 tbsp of mayo (we also like to use 4 tbsp. of plain Greek yogurt* - more details at bottom)
~a squirt of spicy brown mustard
~1/2 c. shredded cheddar cheese
~1/4 c. Craisins
~1/4 c. crushed pecans or walnuts
~salt and pepper to taste
~1/2 tsp. garlic powder
~2 cans of crescent rolls (we get the Great Value original kind, not the buttered kind)


1.  Preheat your oven to whatever the crescent roll can says.
2.  While that's preheating, peel the top skin off of the chicken and shred ALL the white meat up.
3.  Stir in the mayo/Greek yogurt.
4.  Then I just squirt a little squiggly line of mustard over it and mix it up again.
5.  Then add the cheese, craisins, and nuts.
6.  Then mix in the salt, pepper, and garlic powder. 


After you've mixed all the ingredients, spray a cookie sheet with Pam.  If you use a cooking stone you don't have to spray it. Take one can of crescent rolls and lay them out in a circle with the wide ends on the inside and the pointy end pointing out. It will look like a sunshine. 

Then take the other can, and lay those pointing inside, with the wide ends touching the meeting points of the other wide ends.  (Have I confused you yet?  Clicking the picture should show you a larger picture.) I just go in order and keep laying them on top of each other. 

Then spread your chicken salad around the ring where the wide ends are touching. 

Then you're just going to criss cross the crescent rolls over the chicken salad, alternating inside/outside/inside/outside, etc.  

You may have to tuck the dough to the side so it doesn't stick out, like this:

After you've gone all the way around, your ring should look something like this.

Then just bake it however long the crescent roll pack says, usually around 11 minutes.  Enjoy!


*JP and I have started using plain Greek yogurt instead of mayo and sour cream.  
In this recipe, 2-3 tbsp. of lite mayo would contain around 135 calories.  However the 4 tbsp. of Greek yogurt only contain 32 calories.  Food for thought :)

Olive Garden Stuffed Mushrooms

**Courtesy of CopyKat

~8 – 12 Fresh Mushrooms (we used 2 large portobello mushrooms)
~1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing)
~1 Green Onions (chopped finely, about 1 Tbsp.)
~1 Egg (beaten)
~1/2 tsp. Minced Garlic
~1/8 tsp. Garlic Salt
~1/2 C. Italian Style Bread Crumbs
~1tsp. Oregano Leaves
~1 Tbsp. Melted Butter (cool)
~2 Tbsp. Finely Grated Parmesan Cheese
~1 Tbsp. Finely Grated Romano Cheese
~2 Tbsp. Finely Grated Mozzarella Cheese ( for stuffing )
~1/4 C. Finely Grated Mozzarella Cheese (for garnish)
~1/4 C. Melted Butter


1.  Preheat oven to 350 degrees.
2.  Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. 
3.  In mixing bowl place clams, onions, garlic salt, minced garlic, soft butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well.
4.  Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 – 12 mushrooms depending on the size of mushrooms.
5.  Place mushrooms in slightly oiled baking dish. Pour melted butter over mushrooms. Cover and place in a preheated oven for about 35 – 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.

Turkey Burgers

This recipe is VERY popular in our family.  In attempt to be healthy, we switched to ground turkey instead of beef almost a year ago.  These burgers are very juicy.  If you prefer them a little dryer, reduce the amount of Dale's sauce.  We love turkey burger night!

~ 1 pound ground turkey (we use super lean)

~ 2 tbsp low-sodium Dale's Steak Seasoning sauce (usually by the marinade's, BBQ sauces, etc)

~ 1 tbsp Weber Gourmet Burger Seasoning

~ 2 1/2 tbsp breadcrumbs (we use this to stiffen up the meat mixture.  You can also use parmesan cheese)

~ 1 egg

1. Spray grate with cooking spray and heat your grill to around 400 degrees.

2. Mix all ingredients in a bowl.

3. Divide meat into 4 equal blobs and then form into patties.

    *We highly recommend investing in one of these thingies.  

We found ours at Wal-Mart but I've seen them in Bed, Bath, and Beyond or hanging from one those random things in the middle of the aisle at Publix.  They really do make the perfect burger.  Just spray them with cooking spray really well between each pattie forming.

4. Reduce heat to low and place burgers on grill.  After about 5 minutes, flip.  Check again 3-4 minutes later and remove from heat when cooked to desired done-ness.

The patties that this recipe makes contain around 185 calories, not including the bun or condiments.  If you're looking to keep your calorie count low, you could use Arnold brand Sandwich Thins.

Olive Garden Chicken and Gnocchi Soup

I found this recipe shortly after I tried this soup at Olive Garden.  In my opinion, it's MUCH tastier because this recipe makes a creamier soup.  If you like the soup at Olive Garden, you will LOVE this recipe.

** Courtesy of CopyKat.

Yield: 8 servings.
~1 cup chicken breasts, cooked and diced (You can use a rotisserie chicken.  I've used the barbecue flavored chicken from the Publix deli)
~4 tablespoons butter
~4 tablespoons flour
~1 quart half and half
~1 14 ounce can chicken broth
~1/2 cup celery, finely diced
~2 garlic cloves, minced
~1 cup carrots, finely shredded
~1 cup onion, finely diced
~1 cup fresh spinach, coarsely chopped
~1 tablespoon extra virgin oil
~1/2 teaspoon thyme
~1/2 teaspoon parsley
~Freshly grated parmesan cheese – optional
~1 pound potato gnocchi - You can usually find this is in the pasta aisle at your grocery store.


1. Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
2. Cook gnocchi according to package directions.
3. Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.


**Another 5 star recipe!

Crispy Cheese-Stuffed Bellas

**Courtesy of Rachael Ray
**This recipe can also be used as an appetizer by substituting the large portobello mushrooms with 16 baby portobello mushrooms.

~ 4-6 large portobello mushrooms
~ 1 pound ground chicken or turkey breast
~ 1 teaspoon fennel seeds
~ 1 small onion, finely chopped
~ 3 cloves garlic, grated or finely chopped
~ Zest of 1 lemon
~ 1 cup shredded Asiago cheese
~ 1/2 cup breadcrumbs
~ 1 box (10 oz.) frozen chopped spinach, defrosted and wrung of excess liquid
~ salt and pepper
~ 2 tablespoons extra virgin olive oil (EVOO)
~ 1/4 cup pine nuts or chopped almonds

1.  Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop.
2.  Pre-heat the oven to 400ºF.

3.  In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Season the mushroom caps as well with salt and pepper, then brush them lightly with EVOO and stuff the mixture into them.
4.  Arrange the stuffed mushrooms on a baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and nuts on the caps and transfer to the oven.
5.  Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. 
6.  Serve warm.
*Personal touch - We used ground turkey...it's cheaper than chicken and usually easier to find.  We used chopped almonds for the same reason.  The only pine nuts I could find were somewhere around $14.00 for 1 bag.

** We rate this recipe a 5 star!  We ate it by itself and it was so filling. 

Grilled Portabella Mushroom Sandwiches

**Courtesy of Ms. Betty Crocker

Lemon-Herb Basting Sauce

~ 1/2 cup olive or vegetable oil

~ 1 tablespoon chopped fresh (or 1 teaspoon dried) thyme

~ 1 teaspoon grated lemon peel

~ 2 tablespoons lemon juice

~ 2 tablespoons Dijon mustard

Sandwiches

~ 4 fresh large portabella mushroom caps

~ 1 medium red onion, cut into 1/4 inch slices

~ whole wheat hamburger buns

~ lettuce leaves

~ tomato slices

1.  Heat coals or gas grill for direct heat.  In a tightly covered container, shake all basting sauce ingredients.

2.  Brush mushrooms and onion slices with basting sauce.  Cover and grill mushrooms over medium heat 5 minutes.  Add onions.  Cover and grill about 5 minutes, turning and brushing mushrooms and onions with sauce occasionally, until vegetables are tender.

3.  Brush sides of buns with remaining sauce.  Fill each bun with lettuce, mushroom, tomato and onion.

*Personal touch -  We added a slice of pepperjack cheese to each mushroom while on the grill.

** JP and I rate this recipe 5 stars.  (out of 5)