Easy Chicken Nuggets

 Easy Chicken Nuggs

I found this on facebook that many people said they liked, I have not tried it yet but will try it and let you know.

• 1 12 oz. can of chicken, drained
• 1 egg
• 1/3 cup cheese, shredded, choose your favorite
• 1/4 tsp. garlic powder
• 1/8 tsp. onion powder
• 1/4 tsp. paprika
• few squirts of hot sauce

Combine all ingredients in a food processor until somewhat of a paste. Form into 12-14 nuggs.  Air fry at 425° for 10 minutes, flipping halfway through.

TURKEY CURRY

 TURKEY CURRY

This recipe comes to me from my friend Tammy Lloyd, it is a family favorite of theirs  I just tried it tonight and it is amazing.  I accidentally burnt my first try because it says LOW heat and I had too high heat and burned the butter and onions.  So.... use low heat and have all the stuff you are going to add the butter and flour mixture ready to go!

6 Tblsp margarine (or butter)

2 cup milk

1/2 cup minced onion (or 3 Tblsp dried)

2 tsp curry powder

1 1/2 tsp sugar

6 Tblsp flour

1/2 tsp ginger

1 1/2 tsp salt

2 cups chicken broth

lemon juice

2 cups uncooked rice

4 cups Turkey or chicken, cooked

Melt margarine over low heat, saute onion and curry powder. Blend in flour and seasonings.

Cook over low heat until mixture is smooth and bubbly  Remove from heat, stir in broth and milk.  Bring slowly to a boil stirring constantly - boil one minute  .add turkey and lemon juice  Spoon curry over cooked rice

can use condiments as desired:

raisins, almonds, bacon bits, coconut, apples, peanuts, hard boiled egg, chutney

This is really really good.  I cooked rice in the instant pot while I started the curry sauce and topped it with olives, tomatoes, and chopped nuts and it is sooo good!  Enjoy

by Ingrid Byers

Crack Chicken Noodle soup from Diane Worthen and pinterest!

 Crack Chicken Noodle Soup from Diane Worthen and pinterest

3 cups cooked shredded or chopped chicken breast (you can rotisserie chicken as well)

1 10.5 oz can condensed chicken soup

6 cups low sodium chicken stock

1 cup whole milk

1/2 cup chopped celery

2 medium carrots, sliced

1 1-oz package ranch dressing mix (*use 1/2 pckg)

1 cup crumbled bacon

1 1/2 cups shredded mild cheddar cheese

1/2 cup cream cheese, softened

8 oz thin spaghetti or angel hair, uncooked

Instructions:

Combine chicken, soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix and bacon in a large dutch oven over medium high head and bring to boil

Turn down heat to medium low and simmer for 20 to 25 min

Add noodles and cheese and simmer until noodles are fully cooked

top with extra crumbled bacon if desired

ENJOY!

Diane did say to not use the whole ranch package as it may be too strong. so start with 1/2

Teresa Martin's Chicken Enchiladas

Teresa Martin's Chicken Enchiladas

5 to 6 boneless skinless chicken breasts -cooked, and diced or shredded, however you like your chicken

Shredded Cheese - Monterey Jack

1 large can Las Palmas Green Enchilada sauce

1 large can cream of chicken soup

1 16 oz sour cream

1 small can diced green chilis

Diced Green onion (about 7 green onions)

Yellow onion, diced (one)

Corn Tortillas

Salsa (she used El Sol Cacique Mild Homestyle Salsa in green container)

Seasonings of Garlic, cumin, mild chili powder or taco seasoning mix (in my video of her making it, she used Riley's sriracha Lime salsa seasoning, she uses Penzeys spices of granulated toasted onion, roasted garlic, and southwest seasoning and salsa salad seasoning)

Combine the diced chicken, diced green chilies, diced yellow onions and diced green onions, about 1/2 cup salsa and the seasonings listed above. She added a cup or so of the shredded monterey jack cheese.

In another bowl add the Green enchilada sauce, the cream of chicken soup, sour cream and mix it all together.

In 9 x 13 glass pan, pour a little of sauce in bottom to cover, then cut corn tortillas into quarters and halves.  Can tear them in bits and pieces.  Dip the tortilla pieces in green sauce and layer in pan, then sprinkle chicken mixture evenly all over the bottom of pan.  You will use 1/3 of mixture; there will be three layers.  After meat mixture, sprinkle shredded cheese over that layer, then start another layer of corn tortillas, chicken and cheese.  Top it off with layer of green sauces tortillas.  Sprinkle cheese and a few green onions on top.  Bake at 375 for 40 to 45 min

* note, when she made them for us, she fried the corn tortillas in oil and then filled them with chicken mixture and sauce and covered with sauce and cheese.  can make these either way!

They are amazing!

Christys Juicy Oven Baked Chicken Breast

Okay Friends, Christy Dees for the win, she showed me some chicken she was making that she said was divine, so of course I asked for the recipe, I made it tonight and it seriously is the best chicken I have ever had.  

This comes from the blogger www.Iwashyoudry.com and look up juicy oven baked chicken breast, go here to see pic  I followed her steps exactly, except I used chicken tenderloins and cooked them 19 min and let them sit five min and it was divine.  I steamed one of those healthy rice packets (seeds of change) for 90 seconds, put the chicken on top of that, served a fresh veggie and it was the best meal I have eaten in a long time.  TRY IT!

Juicy Oven Baked Chicken Breast
Ingredients
* 4 boneless,skinless chicken breasts (or chicken tenderloins)
* 2 tsp olive oil
* 3 Tblsp brown sugar
* 1 Tblsp chili powder (I used Trader Joe that had lime as well)
* 1 tsp parsley flakes
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tsp cumin
Instructions:
1. Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with non stick spray.
2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness.  Drizzle both sides of chicken with olive oil
3. Combine seasonings and sprinkle generously over both sides of the chicken breasts.  Bake for 20 min.  Remove from oven and cover loosely with foil for 5 minutes before slicing.  Enjoy!

NOTES

If your chicken breasts are smaller in size, reduce the cook time to 18 minutes. If the chicken breasts are larger, increase cook time to 22 minutes. Check that internal temperature reaches 165 degrees.

Seriously guys, this is the best chicken I have ever had!!!

Chicken Noodle casserole

Today when I got home from work Lacey decided to make me dinner.  This was so so yummy, I asked her for the recipe so I could include it on my blog.  it is definitely yummy and easy enough that she could make it on her own while I was at work.  (It kind of tastes like chicken pot pie without the crust)  the recipe is found here
and from the Taylor House . com

Chicken Noodle Casserole
Ingredients:
2 cups uncooked egg noodles
2 cups cubed cooked chicken
1 pckg frozen peas, carrots, beans, and corn
1 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 tsp salt   1/2 tsp pepper
1/2 cup chopped onion
2 Tblsp melted butter
1/2 tsp garlic salt
1/2 tsp Italian seasoning

Instructions

Cook noodles according to package directions

Meanwhile, in a large bowl combine the remaining ingredients.

Drain noodles, add to the chicken mixture

Transfer to a greased 8 in cake pan

Cover and bake at 350 for 30 min.  Uncover and bake 10 to 15 min longer until heated through.

(Lacey made this in a 9 x 13 and used extra noodles and it was great, so you might want to double it then for a 9 x 13)

Stir Fried Chicken and Vegetable Lo Mein

I made this recipe from Mels Kitchen Cafe (love her site) and it turned out really good.  Lacey wants me to make some more, so that means this gets to go in my collection!

Stir-Fried Chicken and Vegetable Lo Mein
Ingredients:
Sauce and Marinade:
1 1/2 cups low sodium chicken broth
1/4 cup low sodium soy sauce
3 Tblsp rice vinegar
1 Tblsp sesame oil or tasted sesame oil
1 1/2 Tblsp brown sugar
1 1/2 Tblsp cornstarch

Stir Fry:
1 1/2 lbs boneless skinless chicken breasts cut into bite size pieces
10 oz spaghetti broken in half
2 tsp canola, vegetable or coconut oil
Salt and pepper to taste
1 to 2 cups broccoli florets, cut into bite size pieces
1 red or yellow bell pepper, diced
5 cloves garlic, finely minced or pressed
1 tsp sesame seeds, toasted or not

Directions:
For the marinade, whisk together the broth, soy sauce, vinegar, sesame oil, brown sugar, and cornstarch.  Place the chicken in a resealable ziploc bag and pour 1/2 cup of the marinade over the chicken.  Seal the bag and refrigerate for at least 15 minutes or up to 4 hours or so, reserving the rest of the sauce
Cook the noodles in a pot of boiling salted water.  Drain and rinse lightly with cool water.  Set aside.
IN a large 12 inch nonstick skillet, heat the oil over med high heat.  Add the chicken in a single layer with space in between each piece so that the chicken browns nicely (you may need to cook the chicken in two batches) seasoning with a light touch of salt and pepper as it cooks.  Cook until the chicken is browned on all sides and cooked through, about 3-4 min, depending on size of the chicken pieces.  Transfer the chicken to a plate.
To the hot skillet, add the broccoli, bell peppers, and garlic.  Stir fry, stirring often, for 2 to 3 minutes.
Add the reserved sauce, noodles, and chicken.  Cook, tossing every so often so the ingredients are evenly coated in the sauce, for 3 to 5 minutes. until the sauce thickens and the noodles are heated through.
Serve and garnish with sesame seeds.
NOTES:
the original recipe calls for stir fry noodles.  You could certainly use them but they are hard to find.  Dry spaghetti isn't exactly authentic, but it works deliciously. !
Also, you can make extra sauce if you like it saucier like I do!

Thoughts for the soul:
I saw this quote on facebook today:
You will continue to suffer if you have an emotional reaction to everything that is said to you. True power is sitting back and observing things with logic.  True power is restraint.  If words control you, that means everyone else can control you.  Breathe and allow things to pass.
Warren Buffett
 I am learning to not take offense so easily.  To Let things Pass!

Healthy Chicken Salad from Elizabeth Grange

Healthy Chicken Salad Sauce

This was served at our women's retreat and was so delicious!

Chicken Salad Sauce

½ cup whole milk greek yogurt

½ cup mayo (my favorite is avocado oil based mayo)

Herbs of choice. I used fresh parsley, basil, lemon thyme, dill,

green onions. Sea salt and pepper.

Blend together into food processor until herbs are broken down
into small pieces. If you don’t want to use a food processor, finely
chop herbs and mix all ingredients into a bowl.

Mix into a bowl full of cooked diced chicken, diced apples,
diced celery, and halved grapes.

Jenna's famous chicken

Jenna's famous chicken

I am going to make this tonight! Jenna says it is yummy yummy and I believe her:

2 lbs boneless skinless chicken breasts
1 cup BBQ sauce
1/4 cup zesty Italian dressing
1/4 cup brown sugar
1 TBLSP Worcestershire sauce

Jenna says she adds liquid smoke cuz she has it on hand and that she just dumps all this in a crockpot and cooks until tender!

Jenna's coleslaw

Buy the prepackaged cole slaw mix and then mix together:

1/2 cup mayonnaise
2 Tblsp white sugar
1 1/2 Tblsp lemon juice
1 Tblsp vinegar
1/2 tsp black pepper
1/4 tsp salt
 pour over cole slaw!

Jenna's Spinach Chicken Salad

Jenna brought this salad to several of our last get togethers and everyone loves it so she shared it with me

Jenna's Spinach Chicken Salad (from her mother in law)

Chicken, chopped into bite size

Bowtie Pasta, 1 pkg

Spinach

1/2 cup sunflower seeds

2-4 Tblsp Sesame seeds (roasted if you feel adventurous, she doesn't do it)

Dressing:

1/2 cup oil

1/2 cup sugar

1 tsp salt

1 tsp Sesame Seeds

3 Tblsp soy sauce

2 Tblsp Vinegar

1/2 tsp sesame seed oil

1 tsp fresh garlic

Put dressing on just before serving because the spinach wilts very fast.

Chicken Tetrazinni

I made a casserole for dinner tonight and I think it was pretty good.  I will make it again!  It could be done meatless and just add veggies (like zucchini and broccoli and pepper and onions cooked.)
but Lacey thought I should have made it a bit saucier, so 
I suggest you 1 1/2 the sauce (which does not mean double , it means do it as it says but then also add 1/2 more of each ingredient, for example, it calls for stick of butter, do one stick and half of another stick, got it?)

Chicken Tetrazzini

6 cups chicken, cooked and diced
8 oz wide noodles
1/2 lb grated american cheese
White Sauce:
1 stick butter
1 cup flour
1 1/2 tsp salt
1 med. onion, grated (or chopped real fine)
1 tsp paprika
1/2 tsp curry powder (this made it taste good)
3 pt milk  (I think that means 3 pints, which is 6 cups milk, however I used 2 cans chicken broth and the rest milk)
1 jar sliced mushrooms (I used fresh mushrooms and sauteed them)
1 green pepper, diced small
1/2 tsp black pepper

Cook noodles, butter them well, and set aside.
Put in butter in big sauce pan and let it melt, saute the onion, green pepper, and mushrooms.  Then stir in the flour, using a whisk, (mine always clumps together, once it is all clumpy then I add liquid)  
Stir in chicken broth and milk, with whisk mix it all together well and keep stirring until thickened.  Add in your salt, pepper, paprika and curry  (I added them right after the milk).  I put just a bit more curry.  Stir until sauce is thickened.
Place noodles and chicken in 3 quart oblong casserole pan.  Add sauce and sprinkle cheese on top.  Bake 30 min at 350.
This recipe says it serves 16 (maybe more like 10 to 12)
Yummy!
I served it with my homemade bread sticks and it was TO DIE FOR! 
for extra richness, you could use half and half instead of milk, but I loved the chicken broth flavor, so I would definately add that! we used one can chicken broth and one can beef broth as I couldnt find two cans of chicken and it was still good!

I just found another recipe like this one, however they added frozen broccoli cooked and drained onto the noodles when you add the chicken.  They also used a can of French Fried Onions and during the last five minutes of baking time added the onions to the top and finished baking.  I think that sounds yummy!

Thought for the day:
( I found it on facebook, not sure of the source)

We get so worried about being pretty. Let's be pretty kind. Pretty funny.  Pretty smart. Pretty strong.

Chicken Noodle Soup

I found this on a blog (www.bakerbynature.com)  and I do love dill and lemon so I am going to try this today! 

Our Favorite Chicken Noodle Soup.

Rating: 5

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 bowls

Serving Size: 1 bowl

A delicious and hearty chicken noodle soup packed with good for you ingredients! Sure to become a new favorite!

Ingredients

• 1 pound skinless, boneless chicken breast tenders
• 4 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 3 large carrots, peeled and diced
• 3 stalks celery, diced
• 1 very large onion, finely diced
• 8 cloves garlic, minced
• Big pinch of salt
• (1) 32 oz containers chicken stock
• 4 cups water
• 1 bay leaf
• 2 cups noodles of your choice, I used gluten free elbows
• Juice of 1 lemon, plus more for serving
• 1/4 cup to 1/2 cup fresh dill, chopped

 

Instructions

1. Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks.
2. While the chicken is roasting, make the soup.
3. Heat remaining oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook - stirring occasionally - for 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 - 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.

Notes

* You may cook the noodles in the broth (as instructed in the recipe), but if you plan to have a lot of leftovers, you may also choose to cook the noodles in a separate pot, them stir them into each bowl right before serving. This helps keep the noodles fresh and not soggy.

Clean Eating Orange Chicken

Clean Eating Orange Chicken

This is from the fit housewife, I am going to try this recipe!

Ingredients 2 cloves garlic, minced zest of a naval orange 1/3 cup fresh orange juice (from about 3 naval oranges) 1/2 cup low-sodium chicken broth 3 Tbsp raw honey 2 Tbsp low-sodium soy sauce 1-1/2 Tbsp corn starch 1 Tbsp rice wine vinegar 1 tsp ground ginger 1/4 tsp red pepper flakes 1/4 cup whole wheat flour 1/4 tsp each sea salt and fresh ground pepper 2 large boneless, skinless chicken breasts cut into small cubes 2 Tbsp coconut oil Olive oil cooking spray 1 red bell pepper, seeded and cut into cubes 2 cups snow peas, trimmed 1/4 cup green onions, chopped

More Like This 1 2 3 4 PrevNext

Instructions

• In a medium bowl, whisk together garlic, orange zest, orange juice, chicken broth, honey, soy sauce, corn starch, vinegar, ginger, and pepper flakes. Set aside.
• To a large zipper-closure bag, add flour, salt, and pepper and shake to combine. Add chicken to bag, seal, and shake until chicken is coated with flour mixture.
• In a large skillet, melt coconut oil over medium-high heat. Add chicken and cook until golden brown and cooked through. Transfer to a plate.
• Spray skillet with olive oil cooking spray and return to medium-high. Add bell pepper and sauté for 2 minutes. Add snow peas and sauté another 3 minutes.
• Whisk orange sauce again and add to skillet. As soon as liquid starts to simmer, reduce heat to low. Simmer until thickened, stirring frequently. Return chicken to skillet and simmer until heated through. Serve over cooked rice, quinoa, or whole grain noodles (optional) and garish with green onion.

Notes

• 21 Day Fix: 1 red, 1 green, 1 orange

Healthy Apricot Glazed Chicken

Healthy Glazed Apricot Chicken

This is from the fit housewife, I love her recipes, enjoy!

Apricot Glazed Chicken

5

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: serves 4

Serving Size: 1, 4 oz. chicken breast

Recipe slightly adapted from The Dinner Fix

Ingredients

• cooking spray (my favourite is Spectrum Coconut Oil)
• 1/2 cup whole wheat flour (can use gluten-free blend)
• 1/2 tsp pepper
• 1 tsp Mrs. Dash Original salt-free seasoning
• 4, 4-oz. boneless, skinless chicken breasts
• 1/2 yellow onion, thinly sliced
• 3/4 cup apricot preserves
• 3/4 cup organic BBQ sauce (look for one sweetened with honey)
• 1 Tbsp Bragg liquid aminos (can use low-sodium soy sauce)

Instructions

1. Preheat oven to 425F. Spray a square baking dish with cooking spray and set aside.
2. Mix the flour, pepper, and seasoning in a bowl. Place chicken in the flour mixture and turn to coat. Place coated chicken on prepared pan and place in hot oven for 8 minutes. After 8 minutes, flip chicken over and set timer for another 8 minutes.
3. While chicken is crisping, slice onion and set aside. Combine apricot preserves, BBQ sauce, and soy sauce in a small bowl. Set aside.
4. When timer rings for chicken, take chicken out and reduce oven temperature to 350F. Pour sauce over chicken and scatter onion on top. Return to oven and cook for 15-20 minutes, or until chicken is completely cooked through.

Notes

21 Day Fix: 1 red, 1/2 orange

Healthy Tomato Basil Chicken

Healthy Tomato Basil Chicken

This is from the fit housewife, I love most of her recipes and I am trying to be more healthy (and fit)

try this yummy recipe

Healthy Tomato Basil Chicken

5

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: serves 4

Serving Size: 1 chicken breast

Recipe slightly adapted from Menu Musings

Ingredients

• 4 - 4 oz boneless, skinless chicken breasts
• Sea salt and fresh ground pepper
• 1 Tbsp extra virgin olive oil
• 1 Tbsp Italian seasoning
• 2 cups fresh, organic, baby tomatoes, cut in half
• 2 tsp minced garlic
• 2 Tbsp grass-fed butter
• 1/2 cup fresh basil, chopped
• Freshly grated Parmesan cheese for garnish (optional)
• Gluten-free spaghetti, cooked and drained (optional)

Instructions

1. Season chicken breasts with sea salt and fresh ground pepper.
2. Add olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken breasts. Sprinkle the tops of the chicken breasts with half of the Italian seasoning. After 5-6 minutes, flip breasts and sprinkle with remaining seasoning. Cook chicken for another 5-6 minutes, until juices run clear.
3. Add tomatoes, garlic, butter, and basil to chicken. Stir together. When the chicken is fully cooked, turn the sauce down to the lowest setting and let simmer for 2-3 minutes (or until pasta is done if you are serving this with pasta.)
4. Serve chicken with tomato basil sauce and a sprinkle of Parmesan cheese.

Notes

21 Day Fix portion (without pasta and Parmesan cheese): 1 red, 2 tsp, 1/2 green

BBQ Chicken Pizza

BBQ chicken Pizza

1 can refrigerator pizza crust dough (or use my homemade recipe)
1/4 cup barbeque sauce
1/2 cup marinara sauce
1 1/2 cups, cubed cooked chicken breast, divided
1/2 cup thinly sliced red onion
1/2 cup thinly sliced green pepper
1 clove garlic, minced
2 cups shredded mozzarella cheese

Preheat oven to 400  On a well oiled surface, spread and roll dough out to form a large circle, approximately 14 inches.  Transfer to a well oiled pizza pan.  Build up edges slightly combine the barbeque and marinara sauces and spread over the crust.  Layer 3/4 cup chicken, onion, bell pepper, garlic, and cheese.  Repeat layers.  Baker for 25 to 30 min  or until pizza crust is golden brown.

Tips:  bake or grill extra chicken with this meal in mind- cube and freeze for late pizza making.  Also- can try other vegetables on this pizza such as sliced tomatoes, artichoke hearts, or diced green onions.  

Chicken Cordon Bleu Pillows

This is similar to the chicken pillow pockets but a little better with ham and bacon and swiss cheese and a delicious homemade sauce instead of the cream of soup and sour cream.  This came from Chef in Training and can be found here:

Chicken Cordon Bleu Pillows

Ingredients:
8 oz cream cheese, softened
4 Tblsp butter, softened
2 cups cooked and shredded chicken
1/2 cup cooked and diced ham
6 pieces cooked and diced bacon
1 cup swiss cheese
1 can Pillsbury Grand Crescent Rolls
1 egg
1 cup plain bread crumbs
1/2 cup panko bread crumbs
2 Tblsp  dried parsley flakes

Sauce:
1/4 cup butter
1/4 cup flour
2 cups half and half
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 cup swiss cheese

Instructions:
In a large bowl, combine cream cheese and butter and stir until well combined.
Add chicken, ham, bacon, and swiss cheese to the cream cheese mixture and evenly stir into the mixture.
Lay out the 8 crescents on a cookie sheet .  Stretch the crescent out width wise.
Place a couple large spoonfuls of the creamy chicken mixture into the center of the crescent to fill it.  Then fold the crescent around the mixture so that all the cream cheese mixture is sealed off by the crescent roll.  I'll call this the "pillow"
In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.
In another separate bowl, combine bread crumbs, panko bread crumbs and dried parsley flakes.
Dip the "pillow" into the blended egg,   After dipping into the egg, proceed to dip it into the bread crumb mixture and place on greased cookie sheet.  Repeat for the remaining 7 crescents.  Cook the pillows at 400 for 20 min.  Keep an eye on them as your oven may cook them quicker, don't burn them!
For the Sauce:
To make sauce melt butter in a large sauce pan.  Once melted add flour and stir for a minute or two to make a roux.  Once roux is made, add half and half slowly, stirring constantly, until all has been added and sauce thickens to desired consistency.  Remove from heat and add garlic salt, onion powder.  Stir in Swiss Cheese until melted into sauce
Drizzle each pillow with sauce.

(I, Sandee, have not made this using one triangle, I have always had to use two triangles, so you may want to buy 2 cans of the rolls, I like to make these bigger)