Chicken Pot Pie Casserole

This is a recipe by Pillsbury that I recently tried and it was delicious!

Serves 6

INGREDIENTS:
2 cups of cooked chicken, cut into chunks or shredded
1 16 oz. bag of frozen mixed vegetables (carrots, peas, green beans)
2 cans of cream of celery or cream of chicken soup
1 container of Pillsbury crescent rolls
Salt and Pepper

DIRECTIONS:
1. Mix chicken, soup, vegetables and a little salt and pepper. Place in casserole dish.
2. Roll out crescent rolls and place entire sheet over chicken and veggie mixture.
3. Bake at 375 for about 40 minutes.

Salmon Dill Dip

I threw this together for a last minute girls night...and it turned out pretty good!

Serves 8

INGREDIENTS:
8 oz of salmon (I used frozen filets)
1 1/2 cups of cream cheese
1 cup of sour cream
3 tbsp of chopped dill
3 tbsp grated Parmesan
1 tbsp cayenne pepper
1 tbsp lemon pepper
2 tbsp garlic powder
Worchesershire sauce
Salt and Pepper

DIRECTIONS:
1. Cook salmon in worchesershire sauce. I did mine for about 4 minutes on each side on the stove.
2. Remove salmon from pan and flake apart.
3. Add in cream cheese and sour cream and mix until a dip consistency is achieved.
4. Stir in the dill, Parmesan, cayenne and lemon peppers and garlic powder. Add salt and pepper to taste.
5. I would recommend letting this chill for at least 20 minutes before serving so the flavors blend all nicely. Serve it with some mini toasts, crackers, or even veggies!

Accident Bell Pepper Soup

So the other night, I attempted a new way of making stuffed bell peppers in the crock pot. Typically, I brown any meat that I'm going to stuff the peppers with prior to actually stuffing them. The new recipe I was trying said that I should simply shove the raw meat into the pepper, and then allow it to cook in the crock pot. These things came out.....well, not very good at all. I may be able to partially blame it on the different kind of tomato sauce I used, but mainly I think it was a texture thing related to the mushy-ness of the ground chicken.

I really try not to waste food, so in an effort not to throw out the creation, I turned it into soup. And you know what? It turned out really good!! So good in fact, I just may want to make it again. Which is why I'm documenting how here!

Serves 6-8 depending how hungry everyone is

INGREDIENTS:
4 bell peppers (I used green, but red or yellow or a mix of the three would be good too)
1 lb of ground meat (I prefer chicken or turkey because of the fat factor)
4 cups of chicken broth
1 can of Campbell's Nacho Cheese Soup
1/2 onion, diced
2 tbsp red pepper flakes
1 tbsp ground cumin
2 cups of cooked rice
1 14.4 oz can of diced tomatoes, undrained
1 8 oz can of tomato sauce

DIRECTIONS:
1. Brown onion and meat in a large pot.
2. Add bell peppers, red pepper flakes and cumin and cook for an additional 5 minutes.
3. Stir in rice, tomatoes and tomato sauce.
4. Then add the chicken broth. Stir in the nacho cheese soup.
5. Simmer for at least 30 minutes. The longer you let this soup meld together, the better it will taste.