One Pot Cheesy Chicken Alfredo

• 2 Tablespoons olive oil
• 2 boneless skinless chicken breasts (diced into bite sized pieces)
• Salt and pepper, to taste
• 1/2 teaspoon Italian seasoning
• 2 teaspoons minced garlic
• 1 1/2 cups chicken broth
• 1 1/4 cups heavy cream
• 2 cups Penne pasta (uncooked)
• 1/4 teaspoon dried basil
• 2 cups freshly grated Parmesan cheese
• 3/4 cup shredded mozzarella cheese

DIRECTIONS:

1. Add oil to large skillet and heat over medium-high heat.
2. Add chicken and season with salt and pepper and Italian seasoning.
3. Saute for 2-3 minutes or until chicken starts to lightly brown. Add in garlic and saute for another minute.
4. Pour in chicken broth, cream, pasta and basil and mix to combine. Bring to a boil, then cover pan and reduce to a summer. Let simmer for 15-20 minutes or until pasta is fully cooked.
5. Remove from heat and add Parmesan cheese and mozzarella cheese. Stir until cheese is melted and fully mixed in.
6. Serve warm.

Ham and Cheese Crescents

• 1 (8 ounce) can refrigerated crescent roll dough
• 16 deli ham slices (you can use carved ham leftovers)
• 8 slices cheddar cheese

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Separate dough into 8 equal pieces (they usually separate into triangles)
3. Place 2 slices of ham and 1 slice of cheese (folded in half) on the larger end of the triangle.
4. Roll the crescent up with the ham and cheese inside, and place it tip side down on a baking sheet (I used a baking mat, but you could line it with aluminum foil for easy clean-up, too).
5. Bake for 15 minutes, until tops are golden brown.
6. Serve warm.

Pork Roast with Sweet Potatoes

INGREDIENTS:

• 2 sweet potatoes
• 1/2 sweet onion (chopped)
• 1 Tablespoon olive oil (divided)
• 2 teaspoons Italian Seasoning (divided)
• 2 teaspoons dried parsley flakes (divided)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound pork tenderloin
• 1 teaspoon minced garlic
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 425.
2. Peel and slice sweet potatoes and add them along with the onions and spread evenly in foil lined 9 x 13 or 9 x 9 inch pan.
3. Drizzle 1/2 Tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon dried parsley flakes, salt, and pepper over the potatoes.
4. Roast for 10 minutes.
5. After the sweet potatoes and onions have roasted for 10 minutes, push them evenly to both sides of the pan.
6. Place the pork loin in the middle.
7. In a small bowl, mix together the remaining olive oil, Italian seasoning, parsley flakes from the sweet potato mixture, and add in the minced garlic and Parmesan cheese. Brush the mixture over the pork loin, coating it evenly.
8. Roast uncovered for 30 minutes, or until inside is no longer pink.
9. Slice roast and serve with sweet potatoes and onions on the side.