Parmesan Meatballs

Parmesan Meatballs

 Meat mixture:
1 pound ground beef
1 egg
1/2 cup milk
1/2 cup grated parmesan cheese
1/2 cup bread crumbs
2 tablespoons dehydrated onions

Gravy:
2 tablespoons butter
1/4 cup flour
1/2 cup milk
2 cup beef stock

Mix all ingredients for the meat mixture and form into balls.
In a large skillet melt 2 tablespoons on butter and then brown the meatballs on all sides.
Remove meatballs from the skillet and set aside. Add 2 more tablespoons of butter to start your gravy. Once melted, whisk in the flour and whisk continuously until your rue is formed.
Slowly whisk in the milk and beef stock until your gravy is smooth. Add salt and pepper to taste.
Replace meatballs in the gravy and bring to a boil. Lower heat, cover skillet, and simmer for 20 minutes. Serve over hot mashed potatoes or rice.

Chicken Crescent Rolls

Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Crispy Cheddar Chicken

You may never fry chicken again after tasting this baked crispy cheddar chicken.

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.