Sorry for the dry spell, folks! I’ve been busy making a baby and nesting like a maniac. Three weeks until our due date, and my checklist is shrinking. All the showers are over. The nursery is almost done. My hospital bag is packed. We even traded in the hubby’s convertible for a mommy car!
These last few weeks, I’ve been focused on getting ready to be out of work on maternity leave, but I’ve also been trying to mentally prepare for life with Baby Peebles. I know we will be so happy and in love, but we will also be unsure, overwhelmed, stressed, confused, disgusted, sleep deprived … life will be both wonderful and chaotic.
Our priorities, our habits, our schedules – everything will change. How do you prepare for that?
Aside from lots of organizing and simplifying around the house, I have begun collecting easy, quick recipes like this little gem from Mom on Timeout. Finding time to cook will be hard, so simple and fast meals will be needed.
I only tweaked a few things, like using good deli chicken instead of roasting and slicing your own. The recipes has zero mixing, doesn’t dirty up pots or pans, and takes no time to prepare! You could even make them the night before and just pop them in the oven when you get home from work.
- 1 can Pillsbury Crescent Rolls
- 8 slices Swiss cheese
- 6 slices Boar’s Head Black Forest Ham, cut thin
- 3 slices Boar’s Head EverRoast Chicken, cut thick
- Italian seasoning, salt, and pepper
You could use whatever deli brand you prefer; I just love Boar’s Head.
(1) Preheat oven to 375°F. While the oven is preheating, lay out the crescent rolls in one large rectangle on a cutting board and press the seams together.
(2) Sprinkle with Italian seasoning and a little salt and pepper. Layer the Swiss cheese, then ham, and finally the chicken. Roll it all up, starting with a long side, and cut into 8 rolls.
Just FYI, in the picture, the chicken slices are straight up and down, but you actually need to angle them so there’s an even amount of chicken in each roll.
(4) Place the rolls in a 9-inch pan, evenly spaced, and bake for 20 minutes or until golden brown.
My hubby’s not big on sauces. Sadly, I am. Oh, the compromises of marriage! 😉 Instead of mixing up honey with Dijon mustard like the original recipe, I just bought some Honey Dijon Mustard at the grocery store. It’s nice the dip the rolls into, but they are equally as delicious without the sauce!
I’m a big fan of cooking to have leftovers for lunches, so I doubled up the recipe. Most packages of sliced cheese have 12 or more slices, so just get two cans of crescent rolls and ask the deli for 1/2 pound of chicken and 1/2 pound of ham.