I found this recipe in some "Summer Light" magazine or something and decided to try it out. Senor really liked them, rated them above spinach roll-ups which he enjoys a good bit. They're kind of like little chicken potpies but somehow very different too. They're easy to toss together and we had enough for 2+ nights. I used the leftover filling mix in some phyllo tart cups. Served with canteloupe, watermelon, granny smith apple, and banana salad.
I'm thinking you could save alot of time on this one by using either canned or rotisserie chicken and chopping it up, as well as frozen celery/onion mix. If you did both of those this would be a SUPER fast meal.
Chicken Turnovers: (adapted from "Light & Tasty" April/May 2006-pg 59)
1 c cooked chicken breast, chopped
1 c (4 oz) sharp cheddar cheese (it calls for light, I don't do light cheese--use your own judgement)
1/4 c celery, chopped (I used probably more like 1/3 c)
1 Tbsp onion, finely chopped (again, used more)
1/4 tsp salt (used less)
1/4 tsp black pepper
1 tube (8 rolls) low-fat crescent rolls (they're actually not too bad)
2 oz canned mushrooms drained well and chopped
1 Tbsp dried parsley flakes
1-2 Tbsp low-fat, low sodium cream of chicken soup
6-8 shredded baby carrots
The recipe calls for mixing all the stuff together (except the rolls) and then spooning it into the rolls, baking. I would recommend (if you have the time) sautee-ing the onions, celery and mushrooms. They were quite strong and still crunchy for ours which was fine, but I think I'd prefer them cooked a bit more.
1. Preheat oven to 375F. Line a baking sheet with foil.
2. In large mixing bowl combine chicken, cheese, celery, onion, salt, pepper (mushrooms, cream of chicken soup)...
3. Roll out the crescent rolls (separated) on the cookie sheet; spoon 1-2 Tbsp of mixture onto each roll and fold over, pressing edges together (mine didn't look very pretty)...
4. Bake at 375F for 15-18 min or until golden brown. OR spoon a teaspoon of mixture into little phyllo tart cups (Walmart has them for cheap FYI) and bake for maybe 10-13 min...would be good for little grubby hands!
This made 8 rolls plus about 10 tart cups. We each ate 2 a night plus fruit (senor had other leftovers as well)...I would say it'd be a safe 1 night meal for a small family of 4.
For previews of tomorrow's dinner you can go check out this recipe...PS Publix has asparagus on sale thru today!