Easy Cooking and Keep Healthy
A great tasting snack- easy to pick up and eat.
Ingredients
-
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
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8 frozen fully cooked chicken breast strips
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3 tablespoons barbecue sauce
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1/3 cup shredded Cheddar cheese
StepsStep by StepList
-
1
Heat oven to 375F. Spray large cookie sheet with cooking spray. Separate dough into 8 triangles.
-
2
Place
1 chicken breast strip on each triangle; top with sauce and about 1
teaspoon cheese. Rollup loosely as directed on can. Place on cookie
sheet. Sprinkle with remaining cheese.
-
3
Bake 14 to 16 minutes or until golden brown.
For a simple supper upgrade, stuff biscuits with honey, ham and cheese to make a meal-worthy biscuit sammie.
Ingredients
-
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
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8 slices (1/2 oz each) Swiss cheese
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8 slices (1 oz each) deli cooked ham
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1/4 cup honey
StepsStep by StepList
-
1
Heat oven to 350°F. Spray cookie sheet with cooking spray.
-
2
Separate
dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep
pocket. Place 1 slice of cheese inside pocket. Top cheese with 1 slice
of ham and 1 teaspoon honey.
-
3
Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits, cheese, ham and honey.
-
4
Bake
15 minutes or until golden brown. Remove from cookie sheet to serving
plate. Drizzle remaining honey over tops. Serve immediately.
Turn a traditional meatball sub into a quick and easy, one-pan dinner the whole family will love.
Ingredients
-
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits
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1 bag (16 oz) frozen cooked Italian meatballs
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1 green bell pepper, diced, sautéed
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3 cups marinara sauce
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2 cups shredded Italian cheese blend (8 oz)
Grated Parmesan cheese, if desired
StepsStep by StepList
-
1
Heat oven to 350°F.
-
2
Separate
dough into 8 biscuits. Cut each biscuit into 6 pieces; place in large
bowl. Add meatballs, sautéed bell pepper and marinara sauce; stir until
well coated.
-
3
Pour into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle Italian cheese blend evenly over top.
-
4
Bake 35 minutes or until biscuit pieces are puffed and cheese is melted and golden brown.
-
5
Before serving, sprinkle with Parmesan cheese and if desired, chopped fresh basil.
Italian flavored mini pies made easy with frozen chicken bites.
Ingredients
-
1 can (8 oz) Pillsbury™ refrigerated seamless
dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner
rolls
-
12 Tyson® frozen popcorn chicken pieces
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1 1/4 cup tomato pasta sauce
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3/4 cup shredded Parmesan cheese
StepsStep by StepList
-
1
Heat oven to 375F. Grease 12 regular size muffin cups with cooking spray.
-
2
Remove dough from can; press to 8x18 inch rectangle. Cut dough evenly into 12 squares. Press dough squares into muffin cups.
-
3
Microwave
chicken pieces on microwavable plate 1 minute on High. Place chicken
pieces in muffin cups; top each with 2 tablespoons sauce. Sprinkle with
cheese. Bake 15 to 18 minutes of until golden brown.
Sun-dried tomatoes and bacon give lots of flavor to this ultra-easy pasta dish.
Ingredients
-
1 box (1 lb) angel hair pasta
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1 jar (7 oz) sun-dried tomatoes in olive oil, drained and oil reserved
-
1/2 cup grated Parmesan cheese
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8 slices bacon, crisply cooked and crumbled
StepsStep by StepList
-
1
Cook and drain pasta as directed on package.
-
2
Toss pasta in oil from sun-dried tomatoes. Season pasta lightly with salt and pepper.
-
3
Chop sun-dried tomatoes. Add to pasta.
-
4
Top pasta with Parmesan cheese; toss to coat evenly. Divide pasta among 6 bowls. Top with bacon.
Need Dinner Recipes? Looking for a hearty dinner using Progresso® broth and
Pillsbury® Grands!® biscuits? Then try this easy chicken and dumpling
dish - a wonderful meal.
Ingredients
-
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
-
3 cups shredded cooked chicken (about 1 1/2 lb)
-
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 teaspoon poultry seasoning
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1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
-
2 medium carrots, chopped (1 cup)
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3 celery ribs, chopped
StepsStep by StepList
-
1
In
4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry
seasoning to boiling over medium-high heat; reduce heat to low. Cover;
simmer 5 minutes, stirring occasionally. Increase heat to medium-high;
return to a low boil.
-
2
On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
-
3
Drop
strips, one at a time, into boiling chicken mixture. Add carrots and
celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring
occasionally to prevent dumplings from sticking.
Need Dinner Recipe? Check out this budget-friendly take on the classic recipe
complete with chicken, mixed vegetables, a rich homemade white sauce and
a flaky pie crust.
Ingredients
Crust
-
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling
-
1/3 cup butter or margarine
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1/3 cup chopped onion
-
1/3 cup all-purpose flour
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1/2 teaspoon salt
-
1/4 teaspoon pepper
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1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
-
1/2 cup milk
-
2 1/2 cups shredded cooked chicken or turkey
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2 cups Green Giant™ Steamers™ frozen mixed vegetables, thawed
StepsStep by StepList
-
1
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
-
2
In
2-quart saucepan, melt butter over medium heat. Add onion; cook 2
minutes, stirring frequently, until tender. Stir in flour, salt and
pepper until well blended. Gradually stir in broth and milk, cooking and
stirring until bubbly and thickened.
-
3
Stir
in chicken and mixed vegetables. Remove from heat. Spoon chicken
mixture into crust-lined pan. Top with second crust; seal edge and
flute. Cut slits in several places in top crust.
-
4
Bake
30 to 40 minutes or until crust is golden brown. During last 15 to 20
minutes of baking, cover crust edge with strips of foil to prevent
excessive browning. Let stand 5 minutes before serving.
