rhodes rolls pizza

thaw rolls out (3-5 hours)
flatten rolls to resemble mini pizza crusts
grill crusts until golden brown (about 5 minutes) we accidentally cooked these a little longer than i would have preferred,but the charred pieces ended up being excellent!
while crust are being grilled, saute red onion slices, garlic and mushrooms in butter.
take off the grill and then top cooked side with desired toppings.
[i used kam's recipe below: bbq sauce, rotisserie chicken, sauteed red onion slices, garlic and mushrooms, mozzarella cheese, and cilantro]
lower heat and return pizzas to grill to finish cooking crust and melt cheese

delicious quick summer meal! this will definitely be a staple this summer. :)

Chicken Taco Filling

Here's one from Kerilyn:

1 can chicken broth
1 pkg. taco seasoning
1 lb. boneless skinless chicken

Put everything in the crock pot for 6 hours at least. Then shred the chicken and use in Tacos, tostadas, or burritos.

One batch is plenty for our family of 3 for two meals. I freeze the leftover with the juice to use later. We all love this because we can use this for anything

Chicken and Broccoli Alfredo

2 T. butter
1 lb. chicken, cubed
1 (10.75 oz) can cream of mushroom soup
1/2 C. milk
1/2 C. grated parmensan cheese
1/4 t. pepper

6 oz. uncooked fettuccine (or 8 oz. spaghetti)
1-2 C. fresh or frozen broccoli

1. Prepare pasta according to package. Add broccoli the last 4 minutes of cooking time (last 2 minutes if using frozen) and then drain.

2. In skillet, heat butter. Add chicken and cook until browned, stirring often.

3. Add soup, milk, cheese, pepper and fettuccine mixture. Cook through, stirring often. Salt to taste.


To prepare for a freezer meal:

Combine first 6 ingredients in big ziplock bag, using cooked chicken (pre-cook yourself like step #2 above or use shredded rotissere chicken). Have frozen broccoli on hand. If you would like all the ingredients in one spot, bag broccoli and place that and the bag of the sauce ingredients in another gallon ziplock and freeze. Keep pasta on hand in the pantry.

To cook:

1. Allow sauce ingredients to thaw in fridge the night before.

2. Prepare pasta according to package. Add broccoli the last 2-4 minutes and then drain.

3. Dump sauce ingredients into large skillet and cook until bubbly, stirring often. Add pasta and combine well. Salt to taste. Serve.

Chicken Meatballs

1/2 lb ground chicken
2 cloves garlic, minced
1 red onion, minced
1/2 C bread crumbs
1 t pepper
1 egg

Mix the above ingredients and form balls. Drizzle some olive oil in a sauce pan and drop balls into pan to cook for about 5 min. or until brown. Turn balls around so other sides can brown for another 5 min. Remove meatballs from the pan.

Sauce
2 T butter
1/2 chicken bouillion cube
2 T flour
1 C milk or cream
1 t salt

In same pan that you cooked the meatballs, melt butter and bouillion cube. Add flour and stir in to form a ball. Slowly whisk in milk/cream and salt (you can add additional liquid -milk or water - depending on how thick/creamy you want the sauce to be). Return the meatballs to the pan and allow to simmer for a few minutes. Serve over rice or pasta.

Additional ideas for the sauce, you could add mushrooms, an herb or cheese depending on what sauce you'd like it to be.

Italian Crock Pot Chicken

• 2 boneless skinless chicken breast
• 1 packet dry Italian dressing
• 2 Tbsp butter
• 8 oz cream cheese
• 1 can cream of chicken
• milk to get desired texture

put first three ingredients in crock pot on low until cooked (2-3 hours)
shred chicken
add last three ingredients and warm.

serve with rice or noodles