The other night, we made Lobster Ravioli with these tasty rolls. Our entire dinner was done in less than 30 minutes. Leftover rolls were also tasty.
Cheesy Garlic Crescent Rolls from Pinterest
1 can refrigerated crescent rolls
4 pieces mozzarella string cheese
2 T. melted butter
1 tsp. garlic bread seasoning
Cut each cheese in half. Open can of crescent rolls and separate into 8 triangles. Place a piece of cheese on each triangle and roll up. Brush with melted butter and sprinkle with seasoning. Bake at 375 degrees for 15-18 minutes.
Note: Jeremiah created his own Italian seasoning topping instead. It was delicious.
Olympic Men’s Figure Skating Medalist Brian Boitano was on Rachael Ray promoting his cookbook. Who know he loved to cook. A woman in the audience asked what his favorite snack was and he said it he would whip it up for her. Of course, Rachael wasn’t sure if they would have all the ingredients. Sure enough, she did. Here is a quick hummus recipe packed with all the fiber benefits of beans.
Garlicky Whole Bean Artichoke Dip by Brian Boitano
1/3 c. olive oil
1 (15 oz.) can of cannellini beans, drained
1 (15 oz.) can of artichoke hearts, drained
Juice of a lemon
2-3 garlic cloves
salt and pepper
Blend and serve. This recipe is good with wheat crackers, pretzel chips, and zucchini.
- I used a smaller jar of artichokes and it turned out fine.
- I used bottle lemon juice and jarred garlic.
I like to buy Doritos occasionally when they are on sale to bake new recipes. This one is a great alternative to fried chicken. Quick, delicious, and healthier.
Doritos Crusted Chicken Fingers from Pinterest
4 chicken breast, cut into slices
1 bag of Doritos
2 c. buttermilk
2 c. flour
1 tsp. cayenne pepper (optional)
Place chicken in a gallon sized baggie and add buttermilk. Refrigerate for two hours. Food process Doritos. Place crushed Doritos in a shallow dish. In another dish, whisk eggs. In a third dish, pour flour and cayenne pepper. Line up dishes in this order: chicken, flour, eggs, and Doritos. Take chicken through each dish coating both sides. Place on a foil lined baking sheet. Cook at 400 degrees for 15-20 minutes, turning halfway through.
- I halved the recipe. I used probably about 1/4 to 1/3 of the bag of Doritos. It was just perfect for five chicken tenderloins.
- I didn’t have time to coat the chicken after work so I put it in the bag of buttermilk to soak while I was at work. Great time saver.
- I cooked for 20 minutes.
- Cut calories by using egg substitute. Not sure how it would cook with Baked Doritos but I bet it would work too.
One of my favorite recipes is for Canyon Chicken. This appetizer recipe reminded me of it. Super easy and very tasty.
Bacon-Cheddar Pinwheels by Pillsbury
1 can of Pillsbury refrigerated seamless crescent rolls
2 T. ranch dressing
1/4 c. crisp bacon
1/2 c. shredded Cheddar cheese
1/4 c. green onions
Preheat oven to 350 degrees. Spread out crescent rolls and brush with ranch dressing. Mix onions, cheese, and bacon together. Spread over crescent. Cut into four rectangles and roll length wise. Slice each into four pieces. Place on cookie sheet standing up. Bake for 12-17 minutes.
Nutrition Info: (16 servings, facts per serving) 80 calories (50 calories from fat), 6 g. fat (2 g. saturated fat, 1 g. trans. fat), 5 mg cholesterol, 180 mg. sodium, 6 g. carbs, 0 g. fiber, 1 g. sugar, and 2 g. protein.
- I used fat free ranch and reduced fat cheese.
- I think you could easily substitute parsley for green onions.
- You could also use pre-cooked bacon or veggie bacon to save some fat/calories.
- Reduced fat crescent rolls are another great way to reduce fat and calories.
I don’t know about any of you but I was a news junkie as a kid. On my days off, I would watch about every newscast during the day – including KTIV Channel 4 for News at Noon with Al Jones. For those of you still in the Sioux City viewing area, Al still does the Noon news. My father was telling me though that he has a co-anchor now. But I digress. In addition to getting the latest in farm news like the price of cattle, corn, and soybeans, you could also catch a segment with Mr. Food’s. Now I am assuming that Mr. Food’s is a syndicated segment that stations can add but I don’t think they still carry it on KTIV. One of the favorite recipes and first cheesecake I ever baked from scratch was a Mr. Food’s Heath Bar Chocolate Chip Cookie Cheesecake (one of my sister’s favorite recipes I promise to share in a future post).
While home for Thanksgiving, my sister gave me a stack of cookbooks and cooking magazines to review. She told me if I wanted any of them, I could have them. One of the cookbooks was Mr. Food’s Quick & Easy Diabetic Cooking. My sister isn’t diabetic so I am going to assume she got it from my grandmother. But I love Mr. Food’s and he has some great recipes in it. This recipe is a slight variation on one in his cookbook. Instead of hot sauce, I substituted sweet and sour sauce. Probably a little less healthy but turned out pretty good.
Buffalo Chicken Strips
1 & 1/2 lb. chicken breast, cut into strips
one small can of French’s Onions, crushed (the ones you put on green bean casserole)
1/4 c. sweet Thai sauce
Cover a cookie sheet in foil. Lightly coat the chicken with sauce, then do the same with French’s onions. Place chicken strips on baking sheet and cook for 10 minutes at 450 degrees.
Note: If you cook with hot cayenne pepper sauce instead of sweet Thai sauce, here are the nutritional facts based on eating three – 1 oz. strips. 196 calories (84 calories from fat), 9 g. fat (3 g. saturated fat), 51 mg cholesterol, 255 mg. sodium, 0 g. fiber, 0 g. sugars, and 20 g. protein.
I have to admit, I had never cooked potato cakes before. Last fall, I ran across a recipe for them which included corn and scallions plus sour cream topping. I thought it looked good. I quickly learned potato cakes can be more difficult to form than a crab cake. But if you use your spatula, you push it together once everything gets hot. I think the real success of this recipe is the sauce. I just put a light shrimorror on top and it was perfect.
Loaded Cheddar-Corn Potato Patties by Darlene Brenden
1 c. (8 oz.) sour cream
2 T. plus 1/3 c. sliced green onions (scallions)
2 c. mashed potato flakes
1/3 c. cornmeal
1-3/4 tsp. garlic salt
1/2 tsp. paprika
2 c. milk
1 package (10 oz.) frozen corn, thawed
1 c. (4 ounces) shredded cheddar cheese
In a small bowl, mix sour cream and 2 T. scallion and refridgerate. In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Shape into patties. Heat a large nonstick pan on medium and coat with cooking spray. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce.
- I halved the recipe and I still got about 20 corn cakes.
- Since you aren’t cooking the sour cream, this is a situtation where you can use fat free sour cream.
This is a recipe I made for a recent fundraiser. One of my friends said her two years would love these. The original recipe came from the Taste of Home website earlier this year.
Pepperoni Pinwheels by Vicki Rebholz
1/2 c. diced pepperoni
1/2 c. shredded part-skim mozzarella cheese
1/4 tsp. dried oregano
1 egg, separated
1 tube (8 oz.) refrigerated crescent rolls
In a small bowl, combine pepperoni, cheese, oregano, and egg yolk. Separate crescent rolls into four rectangles, sealing edges. Split mixture evenly between crescent rolls. Roll up jelly roll style and cut each into six pieces. Place on greased baking sheet. In a custard cup, whip egg white until foamy. Brush on top of circles. Bake at 375 for 12-15 minutes or until golden brown. Serve warm. Marinara dipping sauce is optional. Refrigerate leftovers.
Nutrition Facts: (Makes 2 dozen poppers) 1 serving (2 each) equals 122 calories, 8 g. fat (3 g. saturated