Slow Cooker Chicken Stroganoff From Chef In Training

Ingredients

　
6 boneless, skinless chicken breasts
12 oz sour cream
1 (2 oz) packet dry onion soup mix
1 (10.75 oz) can cream of mushroom soup
12 oz wide egg noodles
Instructions
Place 6 boneless skinless chicken breasts in crock pot.Mix 12 oz sour cream, 1 can cream of mushroom soup and 1 package of dry onion soup mix.Pour mixture over chicken. Cook on LOW for 4-6 hours or until chicken is tender. Serve over cooked noodles.

Dinner Rolls From Chef In Training

DINNER ROLLS

Mixture #1
1/2 cup Warm Water
4 pkg. yeast
1 tsp. Sugar
Mixture #2
3 cups milk
1 cup sugar
2 tsp. salt
1 cup butter
Stir to combine Mixture #1. Let it sit until yeast is activated and happy.

Meanwhile, heat Mixture #2 over medium heat until melted. Let it cool until just warm.

In Bauch or other bread dough mixer add:
4 eggs, beaten
Mixture #2
4-5 cups flour
*You want the consistency at this point to be a pancake consistency

Once consistency is reached add:
Mixture #1
flour (to get to bread dough consistency)
Let dough rise for 1 hour. Punch down and let sit for an additional 10 minutes.

Punch down.

Divide in half.

Roll into a flat circle (like a pizza)

Brush the top with butter.

Cut like a pizza.

Roll each section into a croissant.

Place close together on a greased cookie sheet.

Repeat for other half of the dough.

Let rise until double in size.

Bake at 375 degrees F for about 15 minutes.

Remove from oven and brush with butter.

Enjoy

Lasagna Roll Ups From Chef In Training

LASAGNA ROLL UPSSauce:¼ lb groundeef2 tablespoons onion (chopped)2 garlic cloves (minced)1 (16 oz) can crushed tomatoes½ teaspoon salt½ teaspoon dried oregano1 dash cayenne pepper (or more to your taste) Filling:1 ¼ cups small curd cottage cheese1/4 cup grated Parmesan cheese1 egg (lightly beaten)1 tablespoon fresh parsley (minced)¼ teaspoon onion powder6 lasagna noodles (cooked)½ cup shredded mozzarella cheese1. In a large skillet cook ground beef, onion and garlic until the beef is browned. Drain any excess fat/liquid from the pan. 2. Add tomatoes, oregano, salt and cayenne. Simmer for 10 minutes. 3. Spread half of the meat sauce on the bottom of a greased 9" baking dish.4. In a bowl combine cottage cheese, parmesan cheese, egg, parsley and onion powder. 5. Spread ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up and place seam side down in rows in the baking dish. 6. Top with remaining sauce.7. Bake in the oven at 375 degrees for 30-35 minutes. 8. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.Enjoy

Mexican Chicken Casserole adapted from Paula Deen

MEXICAN CHICKEN CASSEROLErecipe adapted from: PaulaDeen.com1 (10.75 oz) can cream of chicken soup 1 (10.75 oz) can cheddar cheese soup 1 (10.75 oz) can cream of mushroom soup 1 (10 oz) can tomatoes 1 (4 oz) can green chilies1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken 11.5 oz package flour tortillas 2 cup shredded cheddar cheesePreheat oven to 350 degrees.In a large bowl, stir together the three kinds of soup, chilies and the tomatoes. Stir in the chicken.In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.Enjoy!**NOTE** to make a more healthier version of this recipe, you can use reduced-fat, reduced-sodium versions of the canned soup