Meal Plan Monday: Chicken Pillows

I’ve never heard of these before I made them and I have to say I’m pretty much against store bought biscuits. However, since I am always eager to try new recipes, I went ahead and made these for my guys.

I’ve stated before, I don’t think I ever make the same thing twice and I’m always up for variety plus a little bit of change. I’m sure that contributes to the fact that leftovers in my house are never left and when they are they’re not eaten often. Sad but true. I’m trying. These were the perfect new thing to try and I would recommend them if you are  looking for something quick.

My sister has asked me countless times to make a meal plan for her. I considered it and came up with “Meal Plan Monday.” I’ve been thinking of doing a test run on the site by posting a monthly meal plan to see if you all like it. In my house we usually have leftovers from  Sunday to Monday, a quick meal Tuesday and I cook a full meal Wednesday and Thursday and then there are leftovers Friday and take out on Saturday or quick meals on Saturday. I also have a breakfast and lunch meal plan. Can you tell that I like to plan?

Anyways, I made this on a Wednesday one week. My Guys slopped it up and called me blessed. So let me know what you think!

I originally got this recipe from The Jones Way but saw it here not too long ago. Apparently these babies touch lives  or meal plans wherever they go. I should tell you though, I used cream of mushroom soup instead of cream of chicken.

Chicken Pillows


4 chicken breast (cooked and cut up)
half of an 8 ounce cream cheese
1 half chopped onion
3-4 Tbsp milk
2 packages crescent rolls (big and fluffy, store brand is fine)
2 Tbsp melted butter
bread crumbs
*I seasoned my meat mixture with some herbs and Mrs. Dash. I’m a fan of presentation*
1 small can cream of chicken soup or mushroom
1/2 of the small can of milk (about a 1/2 cup)
Boil or bake chicken and cut it up (baked is better if you want more flavor from seasoning) . In a medium pan ( if boiling chicken use the same pan) and over medium heat add in the chicken, cream cheese, chopped onion, and milk. Stir until all ingredients are combined and the cream cheese is melted and makes a sauce.  Take out Crescent rolls and roll them out on a large baking sheet. Dump a spoonful of the chicken mix on a crescent and roll it up, widest end to the smaller end. Pinch the dough together where there is an opening. Melt butter and brush it on top of the rolls then sprinkle with bread crumbs.
Bake at 350 degrees for 20-25 minutes. The tops should be a nice golden color. Pour the the sauce over the pillows and serve. Yum!
You can also add broccoli, pepperoni and cheese and even crab with sour cream and cream cheese. Enjoy!
As always, with every recipe that I post, let me know how you love it!
Linking up with: thebettermom

Quick and Easy Pretzel Chicken


Having a better camera is so much fun! This picture makes my mouth drool.


In my effort to meal plan better and actually make quick meals, I’ve scoured the world-wide-web (and pinterest of course) for hours and hours looking for some of the best meals that will better suit my family and my picky eaters. Sundays are our great days. It’s where a big meal hits the table and chatter boxes get ta chatterin’. But through the week, between work and work I’m always in a crunch for time. Literally everything needs to be timed. I’m crazy.

I’ve come across a recipe like this on pinterest a few times already when it came time to write out my meal plans and it didn’t really interest me. It’s so funny my meal planning. Whatever I actually put on the schedule to eat always changes the week of. So I started to just make a tentative schedule. -My taste buds are demanding.

Today I was in the mood for a quirky meal mixed with a little comfort. I think I succeeded as my big little person asked me to repeatedly give him more.

I usually go for baking my meat or something like that but I figured the oil that has been sitting in my cabinet for a while should probably be used at some point. Glad it was peanut oil and no one is allergic.

The recipes I looked at didn’t seem intriguing enough so like always I followed and wandered.

Here it is:


I used about five boneless chicken breast and butterflied them (cut them in half to be thin)

salt and pepper (to taste but not a lot)

Mrs. Dash (just to add some kind of spontaneity)

4 eggs

2 cups broken pretzel sticks (mine were sourdough)

3 cups peanut oil (or just enough to cover the chicken after it’s been coated)

1. Butterfly your chicken breast after cleaning and prepping.

2. Break up pretzels in a food processor (I don’t own one so I used my trusty meat tenderizer and a zip lock bag)

3. Season chicken (optional, I didn’t)/ season pretzels with salt and pepper and Mrs. Dash (M.D also optional)

4. Turn your pan on medium high heat with oil in it

5. Crack your eggs in a separate bowl and beat well

6. Here we go: Dip your chicken in the pretzels and coat as much as you can, then dip in the egg, and back into the pretzel mix and next in the pan.

Bring it out and on to a plate lined with paper towels. And repeat until all the chicken is finished.

That’s it. It tasted almost like Chik fil A’s Chicken. You be the judge and enjoy. I topped my off with a cheesy mustard sauce that I found on pinterest and paired the chicken with ranch roasted carrots and baked sweet potatoes.


This will be going in my pocket for the ages. I hope it is the same for you!

With all that I post, tell me what you think and what you did different. Don’t forget to click the link and follow me on pinterest. I’m always pinning something good!

Can’t wait to hear!