Chicken Mushroom Braid

This is a fun, EASY light sandwich that we will often eat for dinner. One of the ingredients is spinach, which is great because my kids don't even know that they are eating it!

16 thawed Rhodes rolls

3-4 cooked chicken breasts, cubed

1 C. sliced mushrooms, chopped coarsely

1 C. fresh spinach leaves, chopped coarsely

1/4 tsp. thyme

1/4 tsp. oregano

1/2 tsp. basil

1/2 tsp. salt

1/4 tsp. pepper

1 C. shredded Mozzarella cheese

Roll/press rolls into a rectangle. Mix all ingredients and spoon mixture down center of dough, the long way.

Cut short slits on each side of the dough and "braid" crosswise over the mixture.

Let rise 30-40 minutes.

Bake at 350 degrees for 25 minutes

Serve with sauce of Cream of Mushroom soup, diluted 1/1 (or less if you want it thicker) with chicken broth.

Thanks Mom!

Easy French Dip Sandwiches

I used to go to a cooking group called Creative Cooking. It was where a group of us girls would get together once a month and bring a dish to share, along with the recipe. This was such a good way to get new recipes! I really miss that group!

Anyway, here is a recipe from one of the girls. I LOVE it! My family has enjoyed eating this dish several times since I have come across the recipe. It is very simple, cooks in a crock-pot, and tastes GREAT!

3-4 lb. Pot roast

4 C. water

1 1/2 tsp. garlic powder

1 tsp. basil

1 tsp. oregano

1 bay leaf

1/2 C. soy sauce

rolls, french bread, hoagie buns (whatever you prefer)

Place all ingredients in a crock pot. Simmer for 4-5 hours on high until tender. Strain the broth and shred the meat. Serve the meat on rolls and use broth for dipping.

I like to put the sandwiches together, top with shredded mozzarella cheese, toast in the oven, and then serve.

Thanks Tiffany C!