Recipe(tried): Saturday Recipes at Our House... Kathleen's Crescent Chicken Roll-ups, Hawaii Salad, Easy Fruit Salad with Yogurt Salad Dressing, Crockpot Barbeque (with cola), Debbie's Spaghetti Sauce

I have done some cooking today! A dear friend of mine gave me two recipes that she had recently made and they are delicious.

The two that she gave me were: Kathleen's Crescent Chicken Roll-Ups and Hawaii Salad.

KATHLEEN'S CRESCENT CHICKEN ROLL-UPS

1 pkg. Grand's Crescent Rolls
2 chicken breasts, cooked and chopped
1 cup LeSeuer English Peas, thawed
1 can 98% fat-free cream of chicken soup
1/4 cup chopped onions
1 Tbsp. minced red bell pepper
1 Tbsp. olive oil
3 Tbsp. sour cream
1/4 cup chicken broth, if needed to thin the chicken mixture

Preheat oven to 350. Line a baking sheet with aluminum foil. Spray Pam on the baking sheet.

Saute the onions and bell pepper in olive oil until onions are transparent. Mix the chicken breasts, English peas, cream of chicken soup, bell pepper, onions, and sour cream together. If needed, thin this mixture with chicken broth.

Remove the crescent rolls from the container and separate into 6 pieces. At the large end of the crescent roll, put 2 tablespoons of chicken mixture. Roll up the crescent roll as usual. Do this until all of the crescent rolls have been used. You may have some chicken mixture left. If so, put in the freezer and use at another time.

Place the chicken rolls into the oven and cook for 18-20 minutes until golden brown.

HAWAII SALAD

1 (3 oz.) pkg. lemon Jell-O (sugar free can be used)
1 (3 oz.) pkg. lime Jell-O (sugar free can be used)
2 cups boiling water
1 cup mayonnaise (I used 1/2 fat-free sour cream and 1/2 mayonnaise)
2 cups small curd cottage cheese
1 (20 oz.) can crushed pineapple, drained-reserve juice
1 cup chopped pecans
1 (5 oz.) can evaporated milk (I used fat-free)

Combine the contents of the two Jell-O packages. Pour the hot water over the Jell-O. Put in the mayonnaise/sour cream. Using a mixer, beat until the mayonnaise/sour cream is well-blended. Add evaporated milk and beat until it is well-blended. Add cottage cheese, pineapple, and chopped pecans. Pour into a casserole dish and refrigerate until set.

This salad is cool, refreshing, and low-fat!

EASY FRUIT SALAD

2-3 nectarines
2-3 peaches
2-3 plums

Peel peaches and slice into chunks. Wash nectarines and plums and slice into chunks. Refrigerate until cold. Serve with YOGURT SALAD DRESSING.

YOGURT SALAD DRESSING

1 carton pina colada 98% fat-free yogurt
1 carton harvest peach 98% fat-free yogurt

Combine both cartons of yogurt together. Serve over fruit salad. (I used Yoplait Yogurt.)

CROCKPOT BARBEQUE

1 (4-5 lb.) pork roast
2 onions, chopped
2 Tbsp. minced garlic
1 cup Coca-Cola
1/4 cup pineapple juice--I used the reserved juice from the congealed salad
4-5 tsp. balsamic vinegar
1/2 cup red wine vinegar
1 cup water
seasoned salt and pepper

Place the pork roast in the crockpot. Add the onions, garlic, Coke, pineapple juice, balsamic vinegar, red wine vinegar, and cup of water. Season with seasoned salt and pepper. Cook on LOW for 10-12 hours.

Refrigerate the pork when it has finished cooking.

When ready to make barbecue sandwiches, remove the pork roast from the refrigerator. Remove the fat from the stock and discard. Remove all of the lean meat from the pork and place in the crockpot. Discard fat. Mix 1/2 cup of pork stock and 1 bottle of barbecue sauce together. Pour over the lean meat. Let the lean pork and the barbecue sauce heat until hot. Serve the pork over hamburger buns. Leftover pork may be frozen.

I also made a crockpot filled with spaghetti sauce.

DEBBIE'S SPAGHETTI SAUCE

2 large onions, chopped
2 large red bell peppers, chopped
1 (8 oz.) container of mushrooms, washed and sliced
2 Tbsp. olive oil

Combine the vegetables with the olive oil and allow to cook until onions are transparent. Add the vegetable mixture to:

1 lb. ground round, cooked and crumbled
1 lb. Italian sausage, cooked and sliced
2 cans spaghetti sauce (I used Del-Monte)
8-10 Roma tomatoes, peeled and sliced
1 large can cream of mushroom soup, 98% fat-free
1 cup red wine
Seasoned salt and pepper
dash of oregano
dash of basil
1 can onion seasoned beef broth

Put this together in the crockpot and cook on low for 8-10 hours. Taste to make sure that the seasonings are correct. If they aren't, add salt and pepper as needed. Put in the refrigerator and allow to cool. When cool, package in freezer bags.

We start to school next week and Kristin is moving next week. I know that I will not have the energy to make meals next week so I am relying on my Investment Cooking that I did today!

Have a happy Saturday!