MAM'S MEALS

Ingredients Cooking spray or butter 8 slices bacon, chopped into 1″ pieces 2 tubes Pillsbury Crescent Rolls 5 large eggs, lightly beaten 1 c. milk 1 c. heavy cream 1 tsp. kosher salt 6 green onions, thinly sliced 2 c. Kraft shredded Cheddar Freshly ground black pepper Instructions Preheat oven to 375 degrees F. Grease a 9″-x-13″ baking dish with cooking spray or butter. Cook bacon in a nonstick skillet over medium heat until crispy, about 8 minutes. Drain bacon and set aside. Roll crescent rolls according to package instructions and place side-by-side in the baking dish. Whisk together eggs, milk, cream, scallions, salt, and pepper to taste. Fold in bacon and cheese. Pour over crescent rolls. Bake until the crescent rolls are golden and the egg mixture is set, 20 to 25 minutes. Serve warm.

Ingredients 3 boneless skinless chicken breasts cooked and shredded (could also use leftover Thanksgiving turkey or Rotisserie chicken from the store) 8 potatoes cooked and made in to mashed potatoes (using a small amount of butter, milk, and salt and pepper to taste…Could also substitute instant mashed but it's not quite as tasty) 2 cans cream of mushroom soup or chicken 1 box of stove top chicken or cornbread stuffing prepared to box directions Instructions Combine cooked chicken breasts into mashed potato mixture and spread on to bottom of casserole dish. Next, spread the two cans of cream of mushroom soup on top of that layer… Finally, put the prepared stuffing mix as the top layer… Cook in a 400 degree oven until the stuffing mixture is browned slightly.

Ingredients 8 oz box elbow macaroni, cooked 1 small onion, chopped chopped ham chopped cheese 2 eggs, hard-cooked & chopped 3 Tbs. Vlasic sweet pickle relish 1 Heaping Tbs. Hellmann’s mayonnaise Instructions Combine all ingredients and toss gently until everything is coated well. Refrigerate at least 1 hour before serving.

INGREDIENTS 4 slices bacon, cut into 1/2 " pieces 2 tbsp. butter 1 onion, chopped 2 stalks celery, chopped 3 cloves garlic 1/4 c. flour 2 russet potatoes 1 8-oz. bottle clam juice 1 c. half-and-half 1 c. vegetable broth 1 bay leaf 3 sprigs thyme 2 tk oz cans chopped clams oyster crackers, for serving 3 tbsp. finely chopped chives DIRECTIONS In a large pot over medium heat, cook bacon until crispy. Drain bacon on paper towels but leave bacon fat in pot. Add butter to melt, then add onion and celery. Cook until tender, about 5 minutes. Stir in garlic and flour and cook until the garlic is fragrant and the flour turns a pale golden, about 1 minute. Add the clam juice, vegetable broth and half-and-half, whisking constantly, until combined then stir in the potatoes. Bring mixture to a boil then reduce heat and simmer until the potatoes are tender, about 10 minutes. Add clams and cook until heated through, about 2 minutes. Season chowder with salt and pe...