Crescent Chicken Squares

4 oz cream cheese, softened

1 Tbsp butter, melted
3 c cubed cooked chicken
1 Tbsp onion
¼ tsp salt
1/8 tsp pepper
2 Tbsp milk
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 Tbsp butter, melted
¾ cup seasoned croutons, crushed

Heat oven to 350°F. In medium bowl, mix cream cheese and 1 Tbsp melted butter; beat until smooth. Add chicken, onions, salt, pepper, milk; mix well.

Separate or cut dough into 4 rectangles; firmly pressing perforations to seal. Divide chicken mixture into 4 equal parts and place one part onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture, layering on top and pinching edges to seal. Brush tops of sandwiches with 1 Tbsp melted butter; press top and sides of chicken square into bowl with crushed croutons. Place on ungreased cookie sheet.

Bake 25 to 30 minutes or until golden brown.

Adapted from Pillsbury.

Cashew Chicken Salad

1/4 c fat-free sour cream

1 Tbsp light mayonnaise

1/4 tsp curry powder

2 c chopped roasted skinless, boneless chicken breasts (about 2 breasts)

1/3 c chopped celery

2 Tbsp chopped dry-roasted cashews

1 Tbsp finely chopped green onions
salt and pepper, to taste

Combine first 3 ingredients in a large bowl, stirring until well blended. Add chicken, celery, cashews, and green onions; stir well. Serve chicken salad on buns. (I served mine on small loaves of the "simple whole wheat bread")

Hot Dog Crescents

8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls


1. Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.

2. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.

3. Bake at 375°F. for 12 to 15 minutes or until golden brown.


**I used a pack with 6 rolls instead of 8.  My kids like the rolls a lot so I thought they'd have more this way!

Barbecued Flank Steak Sandwiches

1 lb flank steak, trimmed

1/2 tsp salt

1/4 tsp freshly ground black pepper

8 slices red onion

1/4 c ketchup

2 Tbsp light brown sugar

1 Tbsp cider vinegar

1 Tbsp Worcestershire sauce

1/4 tsp chipotle chili powder

4 hoagie rolls

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with salt and pepper. Add steak to pan; cook 6 min on each side or until desired degree of doneness.

Remove steak from pan; let stand 10 min. Add onion to pan; cook 3 min on each side or until lightly browned. Remove from pan; cool.

Combine ketchup and next 4 ingredients in medium saucepan. Heat through. Cut steak diagonally across grain into thin slices. Add steak and onions to ketchup mixture; toss to coat.

Divide steak mixture evenly among rolls (let them sit under the broil for a min or two to toast).

Personal Variation: We like onions - as you can probably tell from the picture! This is not a meal I make often because there are a lot of last minute steps that make it hard to do while all the children are awake - but it is so yummy, I try to make it every other month!

Source: Southern Living's Cooking Light magazine, March 2007