banana-blueberry protein pancakes

i have been a lover of pancakes my whole life, especially cracker barrel's blueberry ones.  those and french toast.  i could literally eat those two things every day and be happy forever.  when i was flipping through this book though, i knew i had to try the banana-blueberry protein pancake recipe that stared me in the face, but thought i could be disappointed because i would compare them to my favorite ones.  obviously these could not possibly be tasty because they were healthy, right?!  wrong.  these are simply amazing.

when i have the time, i eat these every single morning i don't have to work.  i stay full all morning which is great and they are also loaded with protein and fruit, which helps.  no, they're not calorie, gluten, or carb free....but at least they don't come from a box and i would consider them good for you.  unfortunately i do add maybe a half tsp of butter and a few strips of syrup for extra sweetness, not going overboard. 

here is the recipe.

ingredients.

1/2 cup rolled oats
1/4 cup fat-free ricotta
4 large egg whites
1/2 mashed banana
1/8 tsp baking powder
1/2 tsp vanilla extract
1/2 blueberries (i cut mine in half so they stay in better)

directions.

spray a large skillet with nonstick cooking spray and heat over medium heat.  mix all ingredients together well except the blueberries.  i tend to do all the wet ingredients first and add the oats last and then the blueberries.  when the skillet is hot, pour 3 or 4 separate dollops of batter to form pancakes. cook over medium heat for about 90 seconds or so, flipping once.

and that's it.

i'll give you another secret from this book.  drink a glass of water before each meal and you won't eat as much.  i have been such a huge fan of bob harper for years since i watched the biggest loser way back when.  i don't have time now, but the few seasons i did watch were amazing.  i love bob and i think he's great.  this book is awesome and i think i'm going to share more of it sometime because it has awesome tips that aren't just for weight loss, but for overall health for life!

hope you enjoy these as much as i do.

skinny crockpot chili

not sure if you're in blizzard like conditions where you live, but we haven't had snow like this since i've been alive i don't think.  right now it's as white as my eyes can see and we have about a foot of snow!  that's a lot for us. 

when we are stowed up inside for days and can't leave, what else is there to do besides blog, hang out, and eat, right?!  well i make this a few times a year and this recipe makes for the perfect snowy day supper.  it's pretty low in calories, hearty, and keeps me warm.  i should've posted sooner because i know others are in the same position, but if you have these items on hand, there is still time to make today or even tomorrow.  go ahead, you will be happy you did!

______________________________________________________________________________________________

1 lb lean turkey
1 onion, chopped
1 can kidney beans
1 can diced tomatoes
1 can tomato sauce
1 packet organic chili powder
1/2 tsp salt
1/4 cup water 

brown turkey and onion together.  combine everything together in crockpot and cook on low for 6 hours or on high for 3 hours. super simple and tastes great!

clean eating: ham & green onion quiche

because i'm going to be beach bound to jamaica in about a week, i was trying to find some clean recipes to eat until then and when i ran across this recipe, i knew it was something i would like.  i have always liked quiches and this one looked pretty simple and healthy.  i ate this for both supper and breakfast because it fits both meals and was extra tasty.  i have to say that the 'crust' is something i will have to get used to though since it's not a traditional quiche crust, but all-in-all i really liked it. 

ingredients:

2 slices whole-grain bread, roughly chopped

1 large egg plus 5 egg whites 

1 1/2 cups 2% milk

3/4 cup ham chunks

2 slices swiss cheese, cut into cubes 

1 bunch green onion, sliced

1/2 cup mushrooms 

1/2 tsp salt

1/4 tsp pepper

2 tsp dried sage

directions:

preheat oven to 375. chop bread in a food processor and press firmly into bottom of a greased 9" pie plate.  bake for 10 minutes or until golden brown.  meanwhile, whisk eggs and milk in a bowl and then mix in all other ingredients until well combined.  

pour mixture over crust and bake for one hour and five minutes or until top is puffed up and a knife inserted into middle comes out clean.  remove from oven and let sit for 10 minutes before cutting into slices. 

adapted from clean eating magazine

a pre-supper snack.

i visited one of my favorite stores today - trader joe's.  i can't tell you how happy it makes me feel stepping into that store.  monday starts my gluten-free kick, or at least i'm going to try it out and i better have enough self-control to stick it out, so today i picked up a few items so i can test out the waters.

this evening before supper i was ravenous.  i then remembered that i had picked up baby carrots, along with a tomato & basil hummus. filling, but not too much, i decided i would munch on a few of these before i ate.  it did satisfy my craving for sure and it was such a delicious combo!

what else do you guys eat with hummus that is gluten-free besides carrots?  pita bread is out of the question and i can't think of too many other options really. i love that there are so many different varieties of hummus because it's super tasty!

i have to admit that i'm pretty nervous about starting on monday and even though i know it will be good for my stomach, skin, and mind, my body sure is going to freak out without its daily fix of chocolate & sweets, that's for sure. 

keeping my fingers crossed!

tortellini shrimp caesar salad

the grocery store that we shop at has a cooking school, and every now and then they give out a little magazine loaded with recipes. this particular one was filled with amazing things like to die for chocolate cake, greek desserts, hearty soups, and the little gem below.  hubby made this about a week before easter and it was so good that we decided it was the dish we would take to my aunt's house.

being so simple to throw together makes it taste better, in my opinion.  quick and easy meals are normally better than having to slave away for hours. {ok, i know that's not true, but pretend it is for this (;} plus, i had a bag of frozen shrimp in the freezer that i really didn't know what i was going to do with.  luckily, it worked perfectly for this.

we ate this as a main meal paired with french bread, but it could definitely be used as a small side dish as well.  you pick!

ingredients 

1 pkg (20 oz) frozen cheese tortellini
1 pound cooked, peeled shrimp (about 25-30) - cut in half
1 pkg (5-6 oz) baby spinach
3 tomatoes, diced
3/4 cup feta cheese crumbles
1/2 cup caesar dressing
1/4 cup thinly sliced fresh basil leaves


directions

<> heat large covered saucepot of water to boiling over high heat.  add tortellini and cook as label directs; drain.

<> meanwhile, in large salad bowl, toss shrimp with spinach, tomatoes, cheese and dressing until well combined.  add warm tortellini and toss until mixture is coated in dressing.  sprinkle salad with basil to serve.  makes about 12 cups.

loaded baked potato soup

you know what pairs well with a foot of snow?  a nice, warm bowl of soup.

the other day when we got tons of snow and were cooped up inside, i found this recipe in a magazine and whipped up this yummy, filling soup.

if you like rich, creamy potato soup, try making this sometime soon.  it will definitely hit the spot.

• ingredients -

2 1/2 lbs potatoes
1/2 lb sliced bacon
2 tbsp butter
1 small onion, finely chopped
2 tbsp flour
4 cups 2% milk
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1/4 tsp cayenne pepper
2 cups shredded white cheddar cheese
scallions, thinly sliced
sour cream

• directions -

pierce potatoes and bake at 400 degrees for 50 minutes.  allow to cool slightly and scoop potato into a bowl and mash.

meanwhile, cook bacon until crisp.  crumble and set aside.  reserve 2 tbsp of bacon fat.

in a large pot, add butter and reserved bacon fat and heat over medium heat.  add onion and cook 3 minutes; sprinkle flour over onion and cook 1 minute.  gradually whisk in milk, stir in salt, pepper, nutmeg, and cayenne.  add reserved mashed potatoes and bring to a simmer.  reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.  stir in 2 cups of the cheese, half of the bacon, and half of the scallions.

top with sour cream, remaining bacon, and scallions.

* unfortunately i didn't have any scallions and i think i left out a pretty flavorful ingredient. be sure to have some on hand!

pineapple strawberry yogurt smoothie

it seems like smoothies are quite the craze these days and you see recipes popping up everywhere.  i was looking at a magazine at work a couple of weeks ago and found a recipe that sounded pretty good so i tweaked it a bit and made one the next morning. 

pretty tasty if i do say so and it was rather filling!  it's a bit tart because of the yogurt, but all that protein really keeps the belly full, so it's worth it.  and, if you're turned off by the thought of spinach, it's hidden away so there is absolutely no flavor of it.

blend all of these together.

1/4 cup pineapple juice
1/4 cup strawberries
1/4 cup plain greek yogurt
1/2 frozen banana
handful of spinach
1/2 pack of splenda

strawberry shortcake, heart healthy!

i bought a box of heart smart bisquick a couple sundays ago thinking i would be full of energy to bake up a storm, but sadly i was not, and the bisquick sat in the pantry until today.

i had been wanting to make a yummy strawberry shortcake recipe for some time now and noticed the back of the box contained one.
s c o r e!

i love this recipe because i did not feel guilty eating it {ok, maybe a little because of the processed whipped topping - in the future i am reverting to my own concoction!}.  this uses heart healthy ingredients and is lower in cholesterol and fat.  being a heart nurse and having high cholesterol myself, i try to be mindful of how much fat i eat.

tomorrow cannot come soon enough because i am ready for my second helping.  everything together was so amazingly delicious! the shortcakes have a nice sweet flavor with a dense consistency.  love them.  my only regret is not eating them warm out of the oven and waiting a couple of hours.

I N G R E D I E N T S  &  D I R E C T I O N S

1 pint of sliced strawberries
1/4 cup sugar
1 cup bisquick heart smart mix
2 tbsp sugar
1/3 cup skim milk
whipped topping

> stir strawberries and 1/4 cup of sugar. {i did this earlier in the day so the strawberries had time to make juice}

> heat oven to 425 degrees.  stir bisquick mix, 2 tbsp sugar, and milk together until a soft dough forms.  drop by 4 spoonfuls onto ungreased cookie sheet.

>bake 10 minutes or until golden brown.  split warm shortcakes and fill with strawberries and topping.
makes 4 shortcakes.

homemade famous taco seasoning

i hadn't ever thought of making my own taco seasoning until i stumbled across this recipe.  i had always prepared ahead and bought the packets at the store.  i never truly liked the taste of them because they were a bit strong and i know they were loaded with sodium and other processed ingredients.

after tasting this particular one, i know i'll never go back.  it has a much better flavor and although it's still probably loaded with sodium, i know what it consists of.

it literally takes about 5 minutes to prepare and i had all the ingredients already on hand.  you can even make a big batch of this and store it for next time.

try this out and i swear you won't ever buy the packaged stuff again! 

what you need

• 1 tbsp all-purpose flour
• 2 tsp chili powder
• 1 1/2 tsp dried minced onion
• 1 1/4 tsp salt
• 1 tsp paprika
• 3/4 tsp crushed beef bouillon 
• 1/4 tsp white sugar
• 1/4 tsp cayenne pepper 
• 1/4 tsp garlic powder
• 1 dash onion powder

mix everything together and you've got it!

enjoy.

homemade dog treats

For the holidays, I didn't really feel like baking cookies since I always do that, so I thought what better thing to make than treats for the dogs.  I normally have treats and chewy bones stockpiled, but I wanted to try my own.  I used cookie cutters that I had, which were a dog bone and a star, and I love the way they turned out.

Essentially we could eat them since they're made with all-natural ingredients, but the combo did not appeal to me.  I used organic ingredients when I could, so I don't feel bad when Dutch eats 3 at a time (:  They're quite simple to make {basically just like baking cookies} but are more fun, in my opinion, except I never tried the dough. 

See the recipe below and make the next time you're in the mood to bake. 
Your pooch will appreciate it.

Ingredients

• 4 eggs, divided
• 1 oz olive oil
• 1 tbsp honey
• 8 oz chicken broth
• 10 oz whole wheat flour
• 5 oz all-purpose flour
• 3 oz cornmeal
• 1 cup peanut butter

Directions

--  Preheat the oven to 325 degrees. In a large bowl, whisk together two of the eggs, the oil and honey. Whisk in the chicken stock.

--  Mix the whole wheat flour, all-purpose flour and cornmeal. Slowly pour in the chicken stock mixture, then add the peanut butter. Mix until the dough comes together, about 1 minute.

--  Divide the dough in half. Roll out each ball of dough approximately ½ inch thick. Then go crazy and have fun with your choice of cutter.  Place on cookie sheet covered with wax paper.

--  Whisk the remaining two eggs and brush the egg wash lightly over the cookies. Allow to dry for 10 minutes and brush with the egg wash a second time (the second wash is optional, but gives the cookies a darker brown color). Bake until golden brown, about 15 minutes, depending on the size of the cookies.

-- A couple of tips:  
* The mixture gets super thick so make sure you have a good mixer to mix.  I don't and it took a bit more manhandling. 
*Also, the first round of egg wash takes longer than 10 minutes to dry, or at least it did for me.  I still used the 2 coats though, but could probably forgo the second next time. 
*Store the cookies in a ziplock bag or in another container, or even leave out {but out of reach for the dogs or they'll find themselves a tasty treat when you're not looking}.  I had some of mine left out on a plate and some in gift bags to pass out.  The ones in the bags were pretty soft and more like a peanut butter ball consistency and the ones outside were pretty hard, and more like a milk bone.  Your choice though.

The dogs loved these, naturally, and I am going to make these a lot more often.  It was pretty fun and they will store up to a couple weeks I'm sure.  Fun to make for yourself or even give out as gifts for doggy bday parties or holidays. 

You may become more popular because of this.  I've had numerous requests for these.  As always, there are tons of variations for these and I found the original here and may stick with it next time or try something with more of beef or pumpkin base.  Either way, the dogs will be in heaven. 

Oven Roasted Red Potatoes.

If you don't have anything in mind to make for Thanksgiving, this recipe is a perfect idea for a side dish.  I made these yummy potatoes the other nite and they could definitely become a staple in our house.  Full of flavor, simple, and filling, these hit the spot.

Ingredients

8 red potatoes

1 tbsp olive oil

1 tbsp oregano

1 tsp parsley

1 tsp garlic salt

1/4 tsp salt

1/4 tsp pepper

Directions

Preheat oven to 350.  Cut up the potatoes into eighths and place in large bowl.  Add the oil to coat and then add all of the other ingredients and mix thoroughly.  Place onto a foil lined cookie sheet sprayed with a little bit of oil.  Bake for 30 minutes at 350 and then cook at 400 for another 30 minutes, turning potatoes a couple of times to mix.  They come out being a bit crispy on the outside and soft on the inside. 

* side note: all of the ingredients are to taste.  I just kind of thew everything together and didn't completely measure so you may want to add a bit more for flavor.

{recipe} creamy autumn trifle

Yum.

Here is a great dessert for fall.  I actually made this for Labor Day even though it wasn't yet really in season, but I could not help myself. 

The recipe was staring at me and so was my trifle bowl.

You can really make this any time, for any occasion, but do not expect there to be leftovers. 
It goes rather quickly because it is so scrumptious.

Ingredients 

1 box yellow cake mix
3.4 oz pkg instant vanilla pudding
2 cups milk
15 oz can pumpkin
1/2 tsp cinnamon
16 oz container of cool whip
2 heath candy bars, crushed

Directions

Prepare and bake the cake mix according to package directions.  Cool then tear cake into large chunks and set aside.  Whisk together dry pudding mix and milk for 2 minutes, until thickened; gently stir in pumpkin and cinnamon.  In the trifle bowl, layer half each of the cake, pudding mixture, and cool whip.  Repeat layers, ending with the topping.  Top with crushed candy bars.  Cover and refrigerate at least 3 hours before serving. 

{recipe} beef & noodles

Starting off the week with a most excellent recipe for you.  I make these a lot and they are so good that I could eat them once a week.  Try them out sometime this week and see for yourself.  In fact, I think I may make them this evening for us.

And, on the plus side, they're low-fat!

They're super easy to prepare, but make sure you set aside a bit of time for the beef to cook so it can get oh-so-tender.

Ingredients & Directions

1 pound stew meat [or a roast cut into small cubes]

1/4 cup flour

1 Tbsp olive oil

1/2 cup chopped onion

2 gloves garlic, minced

3 cups beef broth

1 tsp dried marjoram 

1/4 tsp black pepper

8 oz Amish egg noodles [or any egg noodles of your choosing, that's just what I prefer]

Coat the meat with flour.  In a large saucepan, brown half of the meat in hot oil.  Remove from saucepan and brown the remaining meat with the onion and garlic, adding more oil if necessary. Drain off fat and return all of meat to saucepan.

Stir in the broth, marjoram, and pepper.  Bring to a boil and reduce heat.  Simmer, covered, for 1.5 hours, or until meat is tender.

Stir noodles into broth mixture.  Bring to a boil and reduce heat.  Cook, uncovered, for about 10-15 minutes, or until noodles are tender and soak up most of the broth.  Sprinkle with parsley if you wish.

{recipe} strawberry pudding cake

 

Eric's birthday was a couple of weeks ago so I made him this birthday cake.  

I love to bake and never, ever buy store bought cakes.  It's so much better to eat something homemade.  

He normally prefers spice cake, but this year he wanted to try something different.  When I asked him what he wanted he said he wanted a cake that his grandma (I think) used to make him.  I scoured the internet and couldn't find anything similar until I landed this recipe.  I tweaked it a bit and made it my own.

It's basically a simple cake with pudding incorporated, finished with a pudding topping.

I can't tell you how excellent this is.

It's pretty easy, super tasty, and you can do multiple variations.  I made this with strawberry cake mix and vanilla pudding.  You could also do chocolate/chocolate, chocolate/vanilla, yellow/vanilla, white/coconut, really any flavor of either will work.

Since I had given up chocolate for lent, my sweet husband sacrificed his cake for me and said I could make a non-chocolate cake so I could enjoy it too! Sappy, I know.

Here is the recipe and how to make the cake.

Ingredients:

1 cake mix

2 boxes of instant pudding 

4 cups of milk

1 cup powdered sugar [I think I used a bit less]

1 container of cool whip

 

Directions:

Make cake according to package directions for a 9x13 pan.  When you remove the cake from the oven, poke holes in cake approx 1 inch apart using the end of a wooden spoon.  I think I had maybe like 12 holes or so, but add more or less depending on how much pudding you want mixed into your cake.  

Combine the pudding with powdered sugar and gradually stir in the milk.  Beat with a mixer for about a minute or so.  Pour about half of this over the cake and into the holes before it thickens up.  

Allow the remainder of pudding to thicken and add about half a container of cool whip to make a fluffier, richer topping.  Then spoon over the top of the cake, and there's the topping!

 Put into the fridge for about an hour before serving and store in the fridge as well.

And there you have it!

A new twist to plain ol' boxed cake mixes.  

Try this next time you want to bake a cake.

 

 

probably thinking of a wish to make (:

Shepherd's Pie.

I hadn't ever had Shepherd's Pie until Eric moved here and fixed it for me.  It's a great mix of stuff all rolled into one.  It's originally and English recipe that transformed into an American dish, and I think it actually uses lamb instead of beef.  Not my cup of tea.

So, here are the ingredients and directions. . . 

What you need.

• 4 to 5 potatoes, peeled and boiled (I use red and keep the skin on)
• 1 Tbsp butter, softened
• 1/4 to 1/2 cup milk
• salt and pepper to taste
• 1 lb hamburger
• 1 tomato, chopped
• 6 mushrooms, sliced
• 2 Tbsp fresh parsley, chopped
• 1 Tbsp tomato paste
• 1/4 tsp Worcestershire sauce - how do you pronounce??
• 1 cup brown gravy - I used the dry package
• 10-oz. pkg frozen peas, thawed

Directions.

•  Preheat the oven!  Then mash potatoes, butter, milk, salt and pepper together; set aside.  Brown hamburger in a skillet and drain.  Add tomato, mushrooms, parsley, tomato paste, Worcestershire sauce and gravy; mix well.  Add peas and simmer 5 minutes and pour into an ungreased dish.  Spread mashed potatoes over top and bake uncovered at 400 degrees for 40 minutes.

Finished product. Yum!

Slice the potatoes before boiling to cook them faster.

Chopped mushrooms, parsley, and tomatoes.

Add the salt, pepper, butter, and milk to potatoes.

Mash away.

Brown and drain.

 

Add to the hamburger and mix.

Then add peas.

Put into dish.

 

Cover with potatoes and bake.

This is how it ends up!

Because it took so long to prepare, this is what I resorted to.  I couldn't wait for the food to finish and because it was bed time, I needed something quick and easy.  I ate the next nite though and loved.

I'll let you in on a few secrets.

+ Plan ahead - this takes a while to prepare and bake.

+ Don't forget to preheat the oven! This set me back an extra 20 minutes so I added that to the beginning of the recipe.

+ The peas have to be thawed.  I didn't realize and had to put in microwave!

+ If you like instant potatoes, they will work fine also.  I prefer homemade mashed, so that takes a bit to prepare as well. 

+ Green beans or corn can be substituted for the peas.

I will probably make this again because it tastes so good, but it sure took a while.  We both enjoyed it and actually were able to get a few meals out of it.  This would probably work out best to cook over the weekend. 

Hope this sounds good!   

Enjoy.

Baked Spaghetti.

I love spaghetti, but I love baked spaghetti even more.

This is one of the best ones I've had and the combination of everything makes it delicious.

My mouth is watering just thinking about it.

This makes quite a bit, so if you're making for just the two of you, there will definitely be leftovers all week.

Or, if you're making enough for a crowd, this will do.

But here is what you need.

• 1 pkg (16 oz) spaghetti
• 1 pound hamburger
• 1 medium onion, chopped
• 1 jar spaghetti sauce (I like to use a spiced kind)
• 1/2 tsp seasoned salt
• 2 eggs
• 1/3 cup parmesan cheese
• 3 Tbsp melted butter
• 2 cups cottage cheese
• 4 cups mozzarella

And, here is how you put it together.

-- Cook spaghetti.  Meanwhile, cook the hamburger and onion together.  Then stir in the spaghetti sauce and seasoned salt and set aside.  In a large bowl, whisk the eggs, parmesan cheese, and butter.  Drain the spaghetti, add to egg mixture, and toss to coat.  Place half of spaghetti mixture in a greased 9x13 dish (I use a 3 qt, I think, oblong dish).  Top with half of cottage cheese, meat sauce, and mozzarella cheese.  Repeat layers.

Cover and bake at 350 degrees for 40 mins.  Then uncover and bake for 20-25 mins or until cheese is melted.

Let sit for just a bit and enjoy.

It's super easy and pairs well with some hot bread.

Try this. You won't be disappointed and everyone will love it.

 

**You can add whatever kind of extra veggies you like, for instance, next time I think I'll add some canned mushrooms and possibly a bit of green pepper.  Also, I have found that if I use less noodles, it makes it a bit cheesier and the sauce seems to go further. 

Crockpot 'To Die For' Roast

A friend of mine gave me this recipe years ago and it has always been a favorite for everyone.

This is probably one of the easiest recipes I have made that turns out so amazing.

The roast has a delicious flavor and is extremely tender, while the juices simply make it!

If you want, add some potatoes and carrots to the crockpot and you have a complete meal, or whip up some mashed potatoes for a hearty meal. 

This is definitely comfort food.

All you need is:

3 pound chuck roast

1 packet of dry Italian seasoning

1 packet of dry Ranch dressing

1 packet of brown gravy

1 cup of beef broth

1/2 cup of water

WARNING: Raw meat ahead!!

The simple ingredients

Place the roast in the crockpot. I always use beef bouillon and a cup of water, but however you do it, place the liquid in a pot on the stove with the water.  Open all of the dry ingredients and mix together with the liquid.  Stir until combined, but there will still be chunks of dry that are hard to dissolve.  Pour over the roast, cook for about 10 hours on low, and viola, you have a delicious roast!  Add potatoes and carrots at this time also, if you wish.

There you have the roast that is to die for.

It's so nice to have a meal waiting for you when you get home, so try this when you know you're going to have a busy day and no time (or energy) for cooking!

See below for pictures.

tip:  I always spray the crockpot first so nothing sticks to it and cleanup is a breeze!

Just stir.

That's where all the goodness is!

[via] 

Naked Chicken Cordon Bleu

I made this the other nite and it was fabulous!  I think most chicken cordon bleu has breading on it and this one doesn't, so that's why I've named it naked.

This is one meal that I really don't eat that often but when I do, I realize why I like it so much.  It's so full of flavor and tastes so yummy.

I think I also like it because the chicken is pounded thin and I'm not normally a big fan of thick chicken...ick.  It's then layered with swiss cheese and ham, rolled, and sauteed until golden brown.

Here's what you need:

• 4 skinless, boneless chicken breasts
• 4 slices of ham
• 4 slices of swiss cheese
• 2 Tbsp of olive oil
• salt and pepper, to taste

Place a chicken breast between 2 pieces of plastic wrap. Use the flat side of a mallet and pound thin to about 1/8" thick.  Remove chicken and repeat with other pieces.

 This is about how thin you want the chicken to be.

Place a slice of ham and a slice of cheese on each piece of chicken. Salt and pepper if you want, but you don't need too much salt as the ham already offers that.  I forgot and added anyway....

Fold in the bottom and sides; roll up and secure with a toothpick.

They will look like this. 

Heat oil in skillet  and cook rolls for 20-25 minutes, turning to brown evenly.  

I found that near the top by the toothpicks, the chicken wasn't cooking through so I had to hold down in skillet on that part.

Remove when golden brown.

You don't have to, but I laid mine on a paper towel to soak up some of the oil.  I don't like my things too greasy. 

 

The end result.  Yum!