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[quote="Lori Wilkerson"]
Julie, your Itlaian chicken and peppers with angel hair pasta sounds delicious. Could you post the recipe?

Last night we had lasagna, garlic toast and salad.

[u][b]Italian Chicken & Peppers[/b][/u]
[i]Ingredients:[/i]1-2 whole chicken breasts (depending on size of family), cut in 1" cubes
1 green pepper, cut in strips
1/2 onion or less, cut in strips
olive oil
1 clove garlic, minced or you can use garlic powder
salt & pepper
1 jar of your favorite spaghetti sauce
1 pkg angel hair pasta
finely shredded mozzarella cheese
parmesan cheese
cook chicken (add salt, pepper and garlic)in small amt of olive oil until almost done; add onions and peppers and saute until chicken is completely done and peppers and onions are soft; add spaghetti sauce and simmer until heated through. Cook pasta as directed (angel hair cooks very fast-- dont over cook or you will end up with a gooey mess). Drain pasta and add a little butter to keep it from getting sticky. Serve sauce mixture on top of pasta; add both cheeses on top (as much or little as you want).

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To LAF, yes , I make my own lasagna. My husband only likes my recipe. I like the frozen varieties, but have to please my man. One thing I do that saves alot of time is to buy "oven ready" lasagna that requires no boiling.

To Julie, Thank you for posting the recipe I requested. It sounds delicious and I am definitely going to try it.

Our lunch yesterday was chili chip bake (a Mexican casserole) and taco rice.

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Well I felt puny today. I have been very nauseous the last two days. I think it is the water, we are under a boil order and I didn't know it.

Chunky beef soup and poured it over egg noodles and we had turkey and cheese sandwich

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Sunday night I made Crescent Chicken Squares. Since I live along I'm still eating it :-) But it's yummy.

1 package cream cheese
3 TBsp. butter (divided)
Salt & Pepper to taste (I used Garlic Salt & Pepper)
2 cups cooked chicken, cubed
1/4 - 1/2 cup minced onion (your preference)
1 1/2 cans of crescent rolls

Mix 2 Tbsp. of butter and all of cream cheese until smooth. Add seasonings, chicken, and onion and mix well.

Roll out crescent rolls - but don't separate them all the way. Leave them in rectangles (2 triangles) and press the preforation to seal it. Place heaping spoonfuls of cream cheese mixture on each rectangle. Bring 4 corners to top and twist to seal. Use remaining butter to lightly coat top of cresecent rolls.

Bake at 350 for 20 - 25 minutes.

The recipe oringially called for only 1 can of crescent rolls, but I found that I had extra mixture leftover, so I used my small can (half size) to make 2 extra squares.

Serves 6.


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