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01 Easy Life
  • Recipes
  • Popular Now
  • Health
  • Quick And Easy
  • Life Hacks And Tips
  • Parents and Children
  • Cats and Dogs

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Ingredients: 6 oz cooked chicken breast, chopped 1 can crescent rolls 1 can cream of chicken soup 1/2 cup milk 1/2 cup cheese Directions: Preheat oven to 350. Lightly spray a 9×13-inch pan with cooking spray. Mix together milk, soup and cheese – set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9×13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls. Bake for 30 minutes or until bubbly.

Chicken Roll Ups

Cowboy Spaghetti

Ingredients 2 cups white sugar 1/2 cup cocoa 1 cup milk 4 tablespoons butter 1 teaspoon vanilla extract How to make it : Grease an 8×8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 60 squares.

Old-Fashioned Chocolate Fudge

INGREDIENTS: 4 eggs 2 cups shredded Cheddar cheese 1 cup almond flour 2 tsp baking powder 2 tbsp butter melted 1 tsp garlic powder 1/8 tsp black pepper INSTRUCTIONS: Preheat the oven to 425F. Line a baking sheet with parchment paper. Whisk the eggs in a bowl with a fork, then add Cheddar cheese, melted butter, almond flour, baking powder, garlic powder and pepper. Mix with a fork until combined. Use a large spoon to scoop the dough onto a baking sheet, making 10 biscuits. Bake keto biscuits in the oven for 15 minutes.

Cheddar Biscuits

Ingredients ½ chopped head of cabbage. 1 cup of diced celery. 1 cup of diced white or yellow onion. 1 cup of diced carrots. 1 diced green bell pepper. 2-3 minced cloves of garlic. 2-3 tbsps of olive oil. 4 cups of chicken broth. 1 (14 oz) can of diced tomatoes. 1 tsp of oregano. 1 tsp of basil. ½ tsp of red pepper flakes. Cayenne pepper. Salt and pepper. Directions How to: In a large pot, heat the oil over medium heat and sauté the celery, onions, bell peppers and carrots. Add the garlic and stir to combine then pour the chicken broth. Mix in the tomatoes and cabbage and bring to a boil.
Reduce the heat and cook until the cabbage is done.
Mix in the oregano, basil, red pepper flakes, black pepper and salt and Voila! Easy, peasy and healthy! It’s good the have some healthy soup from time to another. We all know how vegetables can help loose weight, so go ahead!

7 Day Diet Weight Loss Soup

Mexican Lasagna INGREDIENTS 1 pound lean ground beef 1 tablespoon olive oil 1/2 small yellow onion, grated or finely chopped 2 teaspoon smoked paprika 1 teaspoon cumin 1 tablespoon New Mexico chile powder 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 (14.5 oz) can fire roasted diced tomatoes 1 (15 oz) can black beans, rinsed and drained 1 1/2 cups frozen sweet corn 1 (4 oz) can fire roasted diced green chiles 1 (10 oz) can enchilada sauce (or our homemade enchilada sauce) 12 8” large flour tortillas 8 ounces Pepperjack cheese, shredded 4 ounces Colby Jack cheese, shredded 6 oz can sliced olives, drained 2 scallions, finely chopped 2 tablespoons chopped cilantro INSTRUCTIONS Preheat oven to 425°F. Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan. Smooth about 1/3 of the enchilada sauce over the bottom of a 9×13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas). Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of each of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro. Serve and enjoy!

Mexican Lasagna

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SAUSAGE GREEN BEAN POTATO CASSEROLE

Chicken and Biscuit Bake

TEXAS ROADHOUSE STEAK SEASONING RECIPE

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