Creamy Crescent Chicken Rolls

With all the delicious ingredients that go into making these creamy crescent rolls, I knew they would be absolutely divine. What I didn't realize until the next day was that when pulled directly from the refrigerator and placed into your mouth, they're just as wonderful! So hot or cold...they go fast! At least they did at my house! :)

Ingredients:

- 1, 6 oz. chicken breast, boneless, skinless

- 4 oz., 1/3 less fat cream cheese

- 1/4 cup light sour cream

- 1/2 tsp. salt

- 1/2 tsp. pepper

- 1 tsp. onion powder

- 2 tsp. dried chives

- or any of your favorite seasonings

- 1, 8 oz. can reduced-fat crescent rolls

- 1 package chicken gravy mix (I used McCormick brand) - optional

- Pam cooking spray

Preheat oven to 400 degrees. Spray baking dish with Pam cooking spray and place chicken breast into dish. Bake for 20 to 25 minutes (or until chicken is cooked through). Remove, let cool slightly and dice chicken. Lower heat in oven to 375 degrees. In a mixer or bowl, combine cream cheese, sour cream, salt, pepper, onion powder, and chives. Add chicken and combine well. Open crescent rolls and lay out each triangle. Add a small scoop or two of the chicken mixture onto the wide part of the triangle and roll crescent roll up with the mixture inside. Repeat with all 8 crescent rolls. Bake rolls for about 12 minutes. Remove from oven. Heat chicken gravy mix with 1 cup water until it begins to thicken. Drizzle gravy over crescent rolls if desired, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

NOTE: You will have leftover creamy chicken mix. You can keep in an airtight container in the refrigerator for up to a week.

"If you can't feed hundred people, then feed just one." - Mother Teresa

Spice Butterscotch Cake

The perfect dessert... all with just five ingredients!!! A must try, especially if you're a fan of butterscotch and pecans! Eating only one piece is a "must try" too, or more just "good luck"! I hope you enjoy this magnificent cake as much as we did!

Ingredients:

- 1 spice cake mix

- 1 small box instant butterscotch pudding

- 2 cups milk

- 1/2 of an 11 oz. bag butterscotch morsels

- 3/4 cup pecans, coarsely chopped

Preheat oven to 350 degrees. Make pudding as directed, whisking with 2 cups of milk until it begins to thicken. Stir in cake mix. Pour into a 9-inch by 13-inch pan, sprayed with cooking spray. Sprinkle butterscotch morsels and then pecans on top of cake before baking. Bake for about 25 minutes. Enjoy! 

"All the world is a birthday cake; so take a piece, but not too much." 

- George Harrison

Low-Point Pecan-Coated Orange Roughy

A great-tasting fish with a savory dijon white-wine sauce makes this succulent pecan-coated orange roughy very enjoyable to eat. Try this recipe for yourself and let me know if you enjoy it just as much as we do.


Low-Point Pecan-Coated Orange Roughy
Ingredients:
- 5, 4 oz. Orange Roughy fillets
- 1 egg
- 1/2 cup crushed pecans
- 2 tsp. butter
- 1 Tbs chopped shallots
- 1/2 cup white wine
- 1/4 tsp. dill weed
- 1/4 tsp. thyme
- 1/4 tsp. pepper
- 2 tsp. corn starch
- 1 tsp. Dijon mustard
- 1 Tbs lemon juice
- cooking spray
Heat oven to 400 degrees. Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place fillets in a 13-inch by 9-inch baking dish sprayed with cooking spray. Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork. Meanwhile, in a saucepan, sauté shallots in butter over medium-high heat until tender. Add wine. Bring to boil and cook for a few minutes until liquid is reduced by half. In a small bowl, combine dill weed, thyme, pepper, cornstarch, mustard, and lemon juice. Stir into wine mixture. Bring to boil and stir until it begins to thicken. Serve with orange roughy and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 5
Serving size - 1
Points per serving - 5

"What lies behind us and what lies before us are tiny matters compared to what lies within us." 
- Ralph Waldo Emerson

Low-Point Swiss Chicken Cutlets

Boneless chicken breasts, flattened to about 1/4" thick, layered with swiss cheese, rolled, tied, and fried. Nothing to it! With a taste that is very pleasing to the palate, this easy-to-fix recipe will be at the top of your list!


Low-Point Swiss Chicken Cutlets
Ingredients:
- 4, 4 oz. skinless, boneless, chicken breasts
- 2 slices reduced-fat thin swiss cheese
- 2 Tbs flour
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1 Tbs butter
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/4 tsp. oregano
- 1/2 tsp. garlic powder
Flatten (lightly pound) out chicken cutlet until they're about 1/4-inch thick. Cut each cheese slice in half. Place 1/2 cheese slice on top of each chicken cutlet. Starting with the short end, tightly roll up cutlets and tie securely with a string. Sprinkle pepper and salt on chicken and gently toss chicken rolls through flour that has been placed in a shallow bowl or on a plate. In a large nonstick skillet, melt butter over medium heat. Add chicken, cook, turning frequently until golden, about 3 to 5 minutes. Add broth, wine, oregano, and garlic to skillet. Increase heat and bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through and sauce is slightly thickened; about 10 to 12 minutes. Place on serving dish, remove strings, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1
Points per serving - 5

"Fix your eyes forward on what you can do, not back on what you cannot change." - Tom Clancy

Cherry Oatmeal Bars

I've explained this before but apparently I wasn't listening so again, the rule is... if you eat the serving size, the dessert is fantastic and low in calories. If you almost eat the entire dessert, you're doomed. I will do better next time. Promise! Very delicious but needs to come with a warning: Addicting!

Ingredients:

- 1 cup flour
- 1 cup oats
- 2/3 cup brown sugar
- 1/4 tsp. baking soda
- 1/2 cup butter softened
- 1 1/2 cups canned cherry pie filling

Combine flour, oats, brown sugar, and baking soda. Fold in butter until mixture is moist and crumbly. Press mixture into an 11-inch by 7-inch baking dish sprayed with cooking spray, reserving 1/2 cup of the mixture. Spread cherry pie filling on crumb mixture in baking dish. Sprinkle the reserved crumb mixture on top of the cherry pie filling and bake at 350 degrees for 25 minutes (or until golden brown). Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Before you act, listen. Before you react, think. Before you spend, earn. Before you criticize, wait. Before you pray, forgive. 
Before you quit, try." - Ernest Hemingway