Chicken Bundles

Ingredients:

1 1/2 cup Pepperridge Farm Herb Stuffing Mix or stove top Herb Stuffing Mix
(use blender to break down bread pieces finer)
1 1/2 cup finely chopped pecans ( I use pieces) (optional)
8 oz tub onion/chive low fat cream cheese
1 T. chopped chives
4 Tablespoons soft low fat margarine
1/8 teaspoon ground black pepper
2 1/2 cup cooked, shredded chicken breasts (cook in chicken broth for better flavor-save broth)
2 tubes Pillsbury crescent refrigerated dinner rolls 50 % larger- 6 in tube
8 T low-fat margarine melted for dipping before rolling in stuffing mixture/nuts

Sauce:
Combine 1 can of light cream of chicken soup with 3/4 can of chicken broth ( or left over chicken broth from cooking the chicken, Strain) Serve the sauce over the bundles, but don't smother them-just a little across the middle.
Directions:
Preheat oven 350 degrees
Makes 12 bundles
1. Combine cream cheese, 4 T. of soft margarine and pepper
2. Stir in cooked & shredded chicken
3. In separate dish, mix herb stuffing and nuts together
4. Melt 8 T. margarine in microwave in a large bowl
5. Open and separate rolls gently
6. Place 2 1/2 T of cream cheese mixture on wide end of the roll wedge
7. Roll up gently beginning at wide end...DO NOT WORRY ABOUT THE OPEN ENDS. DO NOT CLOSE THEM!
8. Submerge in melted margarine , then roll completely in herb dressing/nut mixture, and place on sprayed cookie sheet 2" apart
9. Bake in upper portion of oven for 22 min or until the tops are beginning to toast and and the don't feel totally squishy
10. Serve with sauce

Chicken Waldorf Salad

I got this recipe from my mother-in-law! She hosted a luncheon and served this on croissants and it was soooo yummy!
Salad Ingredients:
2 whole chicken breast, cooked and shredded (save some time and use an already cooked rotisserie chicken)
1 lg can crushed pineapple
1 c. celery , chopped
1 c. walnuts, chopped (optional)
1/3 c green onion, chopped (use both white and green parts)
1 red apple, chopped with peel (red delicious)
1 green apple, chopped (granny smith)

Drain pineapple, reserve juice (for sauce). Mix salad ingredients, chopping and adding apples last to prevent browning. In separate bowl mix sauce ingredients until smooth. Pour sauce over salad and mix well. Cover and refrigerate. Stir before use. Works wel in pita pocket or on a croissant.

Sauce Ingredients:
1 c. mayo
1/4 c. reserved pineapple juice
1/2 tsp. grated lemon peel
1/2 tsp. vanilla extract
1 tsp. poppy seeds (optional)

Directions:

Slow Cooker Mac and Cheese

I typically make a Velvetta mac and cheese, but after trying this more custard like recipe, I prefer this one instead! The best part...real cheese and no butter!!
This taste more homemade to me and reminds me of the type of yummy Mac and Cheese that you typically find at potlucks!

Ingredients:
1/2 pound elbow macaroni (I Used Bowtie noodles)
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon ground black pepper

If you would like yours a little creamier add butter or for a little more flavor sprinkle with paprika!


Directions:
Coat the inside of the slow cooker with cooking spray.
In a large bowl, beat eggs with fresh and evaporated milk.
Mix in Dry Mustard
Mix in uncooked macaroni (or cooked slightly if preferred) and 3 cups shredded cheese.
Transfer to slow cooker, and sprinkle remaining cheese on top.
Season with Salt and pepper as desired
Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.