I know I’m posting this on a Friday during Lent, but I promise it was had for dinner on Tuesday! No meat for me today!
I will admit that they were beyond tasty, and SO simple, too. My mom’s chicken pot pie is one of my all-time favorite foods, especially because it’s so comforting and warming. Although this wasn’t as good as mom’s, it was fiance approved, and I definitely enjoyed it as well!
Chicken Pot Pie Roll Ups
- 1 can cream of chicken soup
- 1 cup shredded cheddar
- 1 cup frozen vegetables
- 1 or 2 cubed, cooked chicken breasts
- Salt and pepper and garlic powder to taste
- 1 can Pillsbury Crescent Rolls
This is simple enough: mix all ingredients except for the Crescent Rolls. Add some water if necessary to make it more of a filling consistency. And then, roll the filing into the crescents and place them on an ungreased baking pan. Bake on 400 for about 15 minutes or until the crescents are golden brown.
I had extra filling left over which can easily be frozen and used later! I love freezable leftovers.
And now for some iPhone photo dumping.
Birthday Ruby Tuesdays spinach artichoke dip.
The kiddos at school yesterday loved my socks. Speaking of yesterday, the school I subbed at was designed to be “open concept.” AKA there aren’t any doors on the classrooms, just bookshelf dividers. Pretty interesting. I am impressed that the little cherubs weren’t very easily distracted by other classes!
Best idea ever: adding dates to my trail mix alongside peanuts, sunflower seeds, and almond slivers.
What I do during my planning periods: organize, and read, too!
I ended up skipping swim practice this morning because, without really thinking about it, I took a sub job that starts at 7:20ish and it is a half an hour from the pool. Looks like I’ll be testing out the pool in the apartment complex tonight…could be interesting!
Off to high school! TGIF!
Any weekend plans?