Dinner in a Roll

I love this one! Its so easy to make and I think its kinda pretty! But I will warn you, I don't really have a recipe and the measurments I use are ones like, a handful of this and some of that, sorry!

Start with the rolls. I usually use Rhodes rolls because they are so easy but you use your favorite roll recipe too. For our family I usually make 6-8 and will have a couple left over. If you are using rhodes rolls, flatten and strech the roll out till its about 3 inches across, as if you were making a scone. Add 1-2 TB of filling (recipe below) then pull all edges up and seal on top. Put filled rolls into a greases cupcake tin. Brush tops with one beaten egg and sprinkle with parmasean cheese. Bake at 350 for about 20 minutes.
**(Optional)Serve with appropriate gravy (if you like gravy) chicken, sausage, or any other sauce you like

I have a few different filling recipes and you can use whatever you want or change them to your liking.

Filling 1: Is the same filling I use for creamy white enchiladas.
12-16 oz cooked chicken cubed or shredded.
sour cream about 1 cup
cream cheese half cube, 4 oz
1/2 can cream chicken soup
whatever seasonings you like; onion powder, crushed garlic, pepper, salt,

Filling 2: Sausage and veggies
1 lb sausage
1 cupish carrots chopped very fine
1 cupish celery chopped very fine
Saute sausage and veggies in saute pan till sausage is done and veggies are tender.
Add a few TB of flour and combine well. Then add a few TB of water, just to make a bit saucy, but not watery.

Filling 3: Chicken Alfredo
I'll be honest, I haven't made this one but I just thought of it and it sounds amazing! I will make this one next time. Since I haven't made it I don't have measurments so you will have to play with the flavors and adjust as needed.
12-16 oz cooked chicken, cubed or shredded
1 Jar of garlic alfredo sauce - this often don't have enough garlic for me so I add a little more.
OR a homeade alfredo sauce (Its so easy to make your own! Most cookbooks will have a recipe)
fresh tomotoes diced maybe 1/2-3/4 cup

StoveTop Chicken

This is a favorite in our house.
1 box StoveTop Chicken Stuffing
2 large chicken breasts
1/2 can cream of chicken soup
1/2 cup sour cream
1/4 cup milk
onion powder, garlic poweder, salt & pepper to taste

prepare stovetop as directed. Cube chicken. drizzle olive oil or butter on bottom of a 9x9 baking dish. Put Chicken in pan. Combine soup, sour cream, milk, and seasonings. Pour mixture on top on chicken. Top with prepared stoptop. Cover and bake at 350 for 30-40 minutes or till chicken is done.

*You can add swiss cheese to the top of the chicken if you like swiss cheese.

Serve with veggies of chioce.

Meal #1 Crock Pot Ribs with Roasted veggies

Sorry, no picture.
I made this last night and it was AMAZING! Plus, you can't really screw this one up!
I bought boneless Texas style ribs, country style works great too. Throw as many as you need to feed your family (I eat 2, my husband eats 3, my toddler eats 2 bits) into a crock pot. Give an onion a rough chop and throw that in to. Completely cover with any tomato sauce, juice, paste, etc. It just needs to be tomato base. Throw in whatever seasonings you like. I tossed in some garlic, bay leaves, and salt. Set to low and cook 8 hours. Pull them out of the cooking juices and cover in your favorite BBQ sauce. If you have access to a grill you can grill the ribs to caramelize the BBQ sauce onto them, but if not, that's okay too.

For the veggies: cut up into bit size pieces any of your favorite veggies. I use potatoes, carrots, zucchini, yams...whatever I've got. Toss in olive oil, garlic powder, onion powder, Italian Seasoning, salt, pepper, a little cayenne if you want a kick. Put in 9x13 or sheet pan and bake on 400 for about an hour or until veggies are tender, stirring a couple of times. (If I need it to cook quicker I turn heat up to 425 and bake about 35-45 minutes)