Chicken Roll-Ups

Chicken Roll-Ups might just be the best thing to happen to your kitchen. You honestly can’t go wrong with chicken, cream cheese and crescent rolls. I found a few different recipes online and combined them to create this DELICIOUS meal. It takes no time to throw together especially if you use a rotisserie chicken. This is an easy and affordable way to feed a crowd. When all of my family comes to town we are always looking for easy ways to feed a lot of people. You know that time frame between lunch and dinner when everyone keeps saying “I’m hungry, when is dinner ready, can we try the stuffing?, Ooh what’s this (as a finger pokes into that fresh baked pie you just slaved over.” Chicken Roll-Ups is a surefire way to keep your people fed and your pies beautiful this Thanksgiving 🙂

XO- Anne-Ashley

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Ingredients:

  • Rotisserie Chicken
  • 8oz of cream cheese (I used greek)
  • 1 pack of dry Italian dressing mix
  • 2 cans of crescent rolls
  • 2 cans of cream of chicken soup
  • Lawry’s season salt and regular salt

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Directions:

  • Preheat oven to 375 degrees
  • Add cream cheese, both cans of soup and the dressing packet to a sauce pan and turn the heat to medium/low.
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  • While your sauce is heating up go ahead and shred your chicken from your rotisserie and set aside.
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  • Once the sauce is heated go ahead and taste the sauce and see if you want more salt. I added Lawry’s season salt and some regular sea salt to taste.
  • Pour the sauce over the chicken and mix well.
  • Separate the crescent roll dough and place on a greased cookie sheet. I accidentally bought the dough that didn’t have the precut lines. I recommend getting the precut lines.
  • Scoop a spoonful of the chicken mixture and place in the center  and roll the dough up forming a normal crescent roll. *If you bought the regular dough with no slits place mixture in the center and bring all corners towards the center to form a little pouch.
  • Bake in the oven for 15- 25 minutes. The time varies given how much mixture you put in each roll. Mine took 25-30 minutes to bake.
  • If you see the tops getting too crispy place a sheet of foil on top to let rolls keep baking but not burn.
  • Serve warm!
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Stuffed peppers

I was having company over for dinner and I had a major craving for Mexican without all the calories! This recipe is one of my favorites for tex-mex and can feed a hungry crowd. Let’s just say there were absolutely no left overs and for dessert we had easy banana foster caramel cakes!

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3 Red bell peppers
1 teaspoon of minced garlic
1 cup chicken broth low sodium divided
1.2 pounds of lean ground turkey
1/2 cup of minced white onion
1/4 cup of tomato sauce
Dash of chili seasoning
1 tsp cumin
1tsp garlic powder
Salt and pepper to taste
1 TBS of fresh cilantro (I use the tube)
Reduced fat cheddar cheese for topping

Sauté the onion and garlic for a minute or two then add in turkey and salt and pepper as well as cumin and garlic powder and brown until cooked.
Once cooked add in 1/2 cup of chicken broth and the tomato suave and let simmer for 3-5 min. Add cilantro and mix well then scoop mixture into each half of the pepper that has been de cored and cut into Halves (makes 6 halves) pour remaining 1/2 cup of broth into baking dish and cover with foil bake at 400 degrees for 30 minutes. 5 minutes before the peppers are ready top with reduced fat cheddar cheese and melt on top.
Serve with a side of rice and some sour cream for a delicious meal.

140 calories per half