Weekly Grocery Haul

• Mama’s Chicken Roll-ups
• Meatball Sliders
• Pineapple Teriyaki Salmon

Mama’s Chicken Roll-ups

• 2 large chicken breasts (cooked & shredded)
• 1 can Pillsbury Crescent rolls
• 10.5 oz can of Cream of Chicken Soup
• 1/2 can of Chicken broth (use soup can to measure)
• 1/2 can of Milk (use soup can to measure)
• 1 Tablespoon of All-Purpose Flour
• 1 cup of Shredded Cheese
• Salt & Pepper to taste
• Trader Joe’s Onion Salt *Optional*
• Fajita Seasoning *Optional*

For this recipe, the chicken has to be cooked and shredded first. I typically cook the 2 chicken breasts at 350 degrees for 30 minutes or until chicken is cooked through. I season the chicken with this before I cook it and then shred it with this.

Preheat oven to 375 degrees. In a large mixing bowl combine the cream of chicken soup, chicken broth, milk, flour, salt and pepper. Scoop a medium size amount of shredded chicken on to each crescent triangle. Roll it up and place in a 9×13 baking dish. Once all 8 crescent rolls are in the baking dish, pour the soup mixture over the top. Sprinkle the cup of shredded cheese over the top and bake for 25-30 minutes.

This meal is great to serve with green beans or a salad! Good comfort food!

Meatball Sliders

• 12 count King’s Hawaiian Rolls
• 12 meatballs (cooked)
• 1 jar of Spaghetti Sauce
• 2 cups of Mozzarella
• 3 Tablespoons of Parmesan Cheese
• 1 Tablespoon of Italian Seasoning
• 2 Tablespoons of Olive Oil

Preheat oven to 350 degrees. Place the bottom half of the Hawaiian rolls in the baking dish. In a saucepan, heat up the spaghetti sauce and stir in the cooked meatballs. Place a meatball on each slider and scoop some extra sauce on top. Cover the meatballs with mozzarella cheese and place the top bun of each slider on. Brush each slider with a little olive oil and sprinkle the parmesan cheese and Italian seasoning on each slider. Cover the dish with foil and bake for 10 minutes. Uncover and bake for 10 more minutes.

Serve with a caesar salad and enjoy!

Pineapple Teriyaki Salmon

• 1 lb of Salmon
• 1 large can of Pineapple Chunks (You could use fresh pineapple as well)
• 1 bottle Soy Vay Island Teriyaki Marinade (yellow label)
• 1 Tablespoon of Olive Oil
• Salt & Pepper
• Sesame Seeds *Optional*
• (Broccoli for sides)
• (Jasmine rice for sides)

Pour 1 Tablespoon of olive oil in a skillet. Season the salmon with some salt and pepper. Place the salmon fillet into the skillet. Remove the skin before adding the marinade. (I have found the best way to remove the skin is to place the salmon skin side down and cook for a few minutes. Then take a knife and slide it across the bottom between the filet and the skin. It should come off very easily) Add in the can of pineapple (drained) and about 3/4 of the bottle of Island Teriyaki. Cook until salmon is cooked to desired amount.

Serve with broccoli and rice! I usually plate it with the rice on the bottom and then add the broccoli. Place the salmon and pineapples on top and sprinkle with sesame seeds!