CHEESY CHICKEN N BROCCOLI BAKE

CHEESY CHICKEN N BROCCOLI BAKE

1/2 cup peppers, chopped
1/2 cup broccoli, chopped
1/4 cup water chestnuts, drained and chopped
1/4 cup onion, chopped
6 oz. cooked chicken breast, chopped
1 can cream of chicken soup
1 cup shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls

Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)

Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto. After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle. Fold points of triangle over filling into the center. (Filling will not be completely covered.) Pinch to seal. Bake 25-30 minutes or until golden brown. Let cool slightly before serving.

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Sugar-Free Low Carb Yellow Cake

Click here to view recipe : http://healthyindulgences.net/2009/07/healthy-cake-with-a-secret-part-2-gluten-free-low-carb-yellow-cake/

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Chocolate Chip Caramel Oat Squares

Ingredients

1 roll refrigerated chocolate chip cookie dough
1 cup quick-cooking oats
2/3 cup caramel ice cream topping
5 tablespoons all-purpose flour
1 teaspoon vanilla
3/4 cup chopped walnuts
1 cup semi-sweet chocolate chips
Instructions

Heat oven to 350°F.
In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping.
In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom of pan.
Bake 10 to 12 minutes or until dough puffs and appears dry.
In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust.
Drizzle evenly with caramel mixture. Crumble remaining 1/2 cup dough mixture over caramel.
Bake 20 to 25 minutes longer or until golden brown.
Cool 10 minutes. Run knife around sides of pan to loosen bars.
Cool completely before cutting.

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