Favorite Christmas Recipes

One of the plusses to not having family close by is LOTS of free time on Holidays to blog... Yes, I should have posted these a week ago, but oh well - you don't have to wait until next Christmas to try these out - you'll love them!

For dinner on Christmas Eve, I made:

Chicken Cordon Bleu (this is not a low cal meal, but oh, so worth it every once in a while!)
2 large chicken breasts
2-4 slices of swiss cheese
2-4 slices of deli ham
1 c. milk
1 c. bread crumbs (I make mine by crushing croutons)
1 can cream of chicken soup
1/2 c. heavy whipping cream
Pound chicken into thin "sheets". You can divide it up into 4 smaller portions, or keep it as 2 large portions. After chicken has been pounded out, sprinkle with pepper and garlic salt to taste and lay out a piece of cheese and ham. Roll up as best you can and secure with toothpicks. Dip chicken in milk, then bread crumbs and fry in oil. Cook in oil on all sides just long enough to cook the outsides of all parts of the chicken. Place in a baking dish. In separate bowl, mix soup and whipping cream. Pour over the top of chicken in the dish and bake at 350 for 30 minutes. Serve over hot white rice! Delish!

For Breakfast this morning we had:

Butterballs (This is our all time family favorite recipe for Breakfast!)
18-20 frozen rhodes dinner rolls
1/2 3 oz. box of Cook and Serve Butterscotch Pudding (no instant)
1 stick margarine (no butter and no low fat stuff)
1/2 c. packed brown sugar
1 t. cinnamon
The night before you plan to eat these (about 10 p.m.), spray a bundt or coffee cake pan with Pam. Put frozen rolls in bottom of pan. Sprinkle dry pudding powder evenly over the rolls. Melt margarine and mix brown sugar into the margarine. Pour evenly over the rolls. Sprinkle cinnamon over everything. Cover with saran wrap and let sit out on the counter over night. In the morning bake at 350 for 30 minutes. (I bake at 325 for 25 minutes because my oven is hotter than normal.) Flip over onto a plate and serve warm.

Saturday Morning Stir Fry
4-6 red potatoes (pre cooked and refridgerated overnight)
4-6 eggs
1/2 package of bacon, cut into 1" strips
1/2 onion, chopped
In a large pan (wok if you have one), cook bacon until it's about half way done. Add onion, and saute for a couple minutes more. Cut potatoes into bite size chunks and add to the pan. When the bacon is just about finished, mix eggs together in a separate bowl with a little milk. Add to the pan and stir and cook until eggs are done. I like to season it all with some garlic and salt.
If you want to cut some calories, strain out the bacon grease before adding the rest of the ingredients. You can also cheat and use frozen hash browns in place of the potatoes, but it's not as good that way! :)