DAY Recipe

INGREDIENTS

5 cups tortilla chips , coarsely crushed
2 cups sliced white mushrooms
2 tablespoons butter
2 teaspoons chicken bouillon
2 boneless skinless chicken breasts (precooked)
2 (10ounce)containers buitoni alfredo sauce
1 cup sour cream
1 1/2 cups fresh pico de gallo , drained
12 ounces grated monterey jack cheese

DIRECTIONS

1. Preheat the oven to 350°F.

Using your hands or a wooden spoon, coarsely crush the tortilla chips. This is easier to do if you leave them in the bag (open it slightly to let the air out).

Place mushrooms and [...]

INGREDIENTS

1/3 green pepper
2 tablespoons butter
2 tablespoons flour
1 (2cup)can cream of mushroom soup
1 cup pimentos
1 cup diced leftover chicken
salt & pepper

DIRECTIONS

Boil chicken neck, wings, etc. to make 2 cups of broth ( 2 hrs.)
Add salt & pepper to taste.
Chop green pepper into strips & sauté in butter.
Add 2 tablespoons flour, stirring well.
Add can of soup, broth, & 1 cup diced leftover chicken & pimentos.
Let simmer 30 minutes.
Serve over [...]

INGREDIENTS

8hot dogs, cut in half
8refrigerated biscuits, cut in half (I use flaky)
1 tablespoon mustard

DIRECTIONS

Pre heat oven to 350.
Cut an "X" into the ends of the hot dogs about 1 inch long.
Flatten biscuits slightly and spread a little mustard on each one.
Lay a hot dog on the mustard and roll the biscuit around it, securing with a tooth pick.
Bake [...]

INGREDIENTS

1 (16ounce)jar alfredo sauce
1 (9ounce)package frozen baby peas , thawed
1 (4 1/2ounce)jar sliced mushrooms
2 (15ounce)cans pink salmon , drained, skin and bones removed
1 (2ounce)jar chopped pimiento , drained
1 (8ounce)can crescent dinner rolls

DIRECTIONS

Heat oven to 375°F.
Spray 12 x 8 inch glass baking dish with nonstick cooking spray.
In medium saucepan, combine Alfredo sauce, peas and mushrooms; cook over medium heat until bubbly.
Remove from heat.
Gently sir in salmon and pimientos.
Pour into sprayed baking dish.
Unroll [...]

INGREDIENTS

1 (12ounce)jar fat free chicken gravy
1 1/2 cups frozen peas, thawed
1 (2ounce)jar chopped pimiento , undrained
1/8 teaspoon ground sage
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
2 cups diced cooked chicken breasts
3/4 cup nonfat sour cream

DIRECTIONS

In a large skillet, combine chicken gravy, peas, and undrained pimiento.
Stir in parsley flakes, sage and black pepper.
Add chicken.
Mix well to combine.
Cook over medium heat for 5 minutes, stirring occasionally.
Stir in sour cream.
Lower heat and simmer for 3-4 minutes [...]