Best Healthy Recipes

6 oz cooked chicken breast, chopped

1 can crescent rolls

1 can cream of chicken soup

1/2 cup milk

1/2 cup cheese

Preheat oven to 350. Lightly spray a 9x13-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 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.

Bake for 30 minutes or until bubbly.

 Sweet Potatoes

3 ½ - 4 pounds sweet potatoes, peeled and cut into 1” pieces

4 tablespoons (½ stick) unsalted butter

¾ cup packed light brown sugar

½ cup heavy cream

1 teaspoon kosher salt

1 tablespoon pure vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Topping

2 cups marshmallows

½ cup flour

4 tablespoons butter unsalted butter

6 tablespoons packed light brown sugar

¼ cup old fashioned rolled oats

¼ teaspoon ground cinnamon

Instructions

Fill a large pot with sweet potato pieces and water. Bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back into pot. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth. Add remaining ingredients (except topping ingredients). Mix until combined.

Preheat oven to 350°F. Grease an 8”x10” casserole dish (8x8 or 9x9 works too).

Spoon sweet potatoes into casserole dish and smooth out. Sprinkle top of sweet potatoes with marshmallows.

Melt butter in a medium microwave safe bowl. Add remaining ingredients. Mix with a fork. Sprinkle over top of casserole.

Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown.

Serve and enjoy!

 Cake Ingredients:

1 box Carrot Cake Mix

1 package Instant Vanilla Pudding

4 Eggs

1/2 cup Milk

1 cup Sour Cream

3/4 cup Vegetable Oil

1 1/2 cups Chopped Pecans (Optional)

14 oz. can Sweetened Condensed Milk

Frosting Ingredients:

2 cups Heavy Cream

1/3 cup Instant Cheesecake Pudding

1/2 cup Confectioners’ Sugar

Topping:

Stonewall Kitchen Sea Salt Caramel Sauce

1/2 cup Chopped Pecans

Directions:

Preheat 350 F.

Combine cake ingredients except for Sweetened Condensed Milk and mix until combined.

Pour batter into a greased 9 x 13 inch pan.

Bake for 40-45 minutes.

Let cake cool completely. Do not remove cake from pan, it cannot stand on its own.

Once cake has cooled, use a skewer to evenly poke the cake about 25 – 40 times.

Pour sweetened condensed milk over the cake and let set over night.

Once cake has set, whip together frosting ingredients until light and fluffy, evenly spread frosting over the cake.

Heat opened Sea Salt Caramel Sauce jar in the microwave for 20 – 30 seconds. Pour Sea Salt Caramel Sauce over the frosting and top it with chopped pecans