Friday, November 9, 2012
Look at that picture.. it says yummy, yummy, yummy. First I wish all of you were here sharing this with us. I have never made pinwheels with crescent rolls. Kroger's this week had a good sale and I had an oodles of coupons. I decided to give it a try.
First off, it doesn't look much like a pinwheel, but I am thinking that is because I put a little too much filling. None the less it was still good, I made a double batch of the filling and put some in fridge to make for my other bunch later in the day. I am thinking I will be able to split that up into another batch. Each batch made me 16.
It probably wouldn't had been so much but I added the spinach, I couldn't help myself. It is one of those vegetables no one can really taste and they don't mind the green. So I do what I can.
I also used low fat cream cheese, reduced fat crescents. They couldn't tell the difference.
Sausage, Spinach, and Cream Cheese Pinwheels
1/3 of a roll of sausage ( I made the whole roll and put up the extra)
1/3 of a pkg of cream cheese ( I again used it all)
1/4 of a minced onion (really needs to be minced, makes it a nice onion flavor)
1/2 cup of frozen thawed spinach minced down(drain) (this I put in my processor and made really small)
1) Saute sausage with onion, until sausage is cooked and crumbly.
2) Add in minced spinach ( I processed it like the onions) gives you less of a big ole spinach bite.
3) Saute until all is warm.
4) Let mixture cool for about 10 minutes and blend with your cream cheese.
5) Prepare a foil line baking sheet with non stick spray to put your pinwheels on.
6) Open crescents and unpeel in one piece, I lay mine on a piece of wax paper so it doesn't stick and I can cut it.
7) Pinch and Seal all lines on the dough.
8) * again I had to drain my mixture, it took on a bit of water from the spinach.
Take the mixture and spread inside the rectangle leaving about 1/4 inch all around.
9) Then roll up, like a jelly roll. I use the wax paper to pull up and roll.
10) Then Cut. I cut first in 1/2 the which gives me two, then half again gives me 4. and so on until you get 16 pieces.
11) You gotta be quick when you get ready to lift them and put on sheet pan, about an inch or so apart cause they puff up. Lay them up so you can see filling and the pinwheel effect.
12) Pop in a 350 degree oven for 20 minutes..
Here's another shot.....Mine look sad.. but they were a great little breakfast. I can't wait for my bunch after school.
*was thinking mine might have kept their shape better with less and maybe I should have cooked them in my muffin tin. Try that tonight, yes, I will!
I hope everyone is enjoying my journey as a foodie.... I just love sharing and this blog gives me the vehicle to share what I am up to. So enjoy.
Get out there and make it yours.. everyday!
Thursday, November 8, 2012
Who can say they don't remember this wonderful comfort food? I was looking for a nice, warm belly filling dinner yesterday and I remember this from when I was little. I used the smart ones egg noodles (cuts a few calories, adds a few more nutrients) I also used one of the white albacore tuna and one regular tuna. Let's not forget the true indulgence in this one.. The potato chips...on top.. crispy...salty...mmmmmmm
I know most of us, probably know how to make this, but I thought I would post it anyway.
My Mom's Tuna Noodle Casserole
Ingredients: (this is for a large casserole - 1 full bag of noodles)
1 bag of egg noodles
2 cans of tuna in water ( I used on regular tuna and one albacore, I love the tuna taste)
1 bag of frozen peas
2 cans of cream of mushroom (you can use any cream soup, I prefer mushroom like my mom used)
1 cup of milk
1 bag of potato chips ( I first said a small bag from the checkout, and then I thought, no, go all the way or go away mentality) so I bought the regular size.
1) Boil noodles, until just about done.
2) In a bowl put the noodles, tunas, peas, the cream soup, the milk, and mix together.
3) Pour into casserole dish.
4) Take bag of chips and open and squash them all into crumbles.. (delicious crumbles)
5) Pour evenly on top.
6) Pop in 350 oven for 30-40 minutes until the casserole is brown on top..
Let cool a minute and serve this up.
You know for a switch up or if you don't care for tuna..canned chicken is another good tasting one too.
I served this one with my bundled bacon wrapped green beans and bacon wrapped brussels sprouts. Everyone in my house enjoyed it and I was left with not even a portion for lunch.
I was thinking of even sneaking a bit of spinach in, I don't think anyone would notice..teeehee...
So another recipe to share with you all..
If you ever give it a try, or have a question please just leave me a comment. You are always welcome to follow me too. I also Pin on Pinterest.
So get out there make the day yours...
3pt for 6 sprouts
2 pt for 3 sprouts
I have found another great side for my Thanksgiving and just for a regular meal. I actually did this with a whole bag of Brussels sprouts (1 package of bacon had 12 pieces/ cut into thirds = 36 pieces)
You may need another bag of Brussels sprouts. Of course when I was making this, it was an experiment, I had already bundled two bags of green beans with bacon.
I wanted to share this one, ASAP, because the holiday were coming.
My children, who do not eat Brussels sprouts ate this up.
I will also be posting my points for the recipe in Weight Watcher Plus Points up in the left hand corner from now on instead of the title, because even though I made them to stay on my diet, they are even for the average eating person, diet or not. So wanted to keep them appealing for everyone.
Bacon Wrapped Brussels Sprouts
1-2 bags of frozen Brussels sprouts
1 package of bacon (about 12 slices) (just reg. package bacon)
3 tbs of splenda brown sugar
1) Foil line a baking sheet, spray with non-stick.
2) Take the bacon do not open, cut it into thirds, keeping it closed helps keep it an even cut.
3) Wrap each Brussels sprouts ( I know, so tedious, but so worth the effort) I wrap and put seam down. You can lay them near each other, just not touching.
4) Sprinkle very lightly with the brown sugar and then a splash of soy sauce.
5) Pop in oven at 400 for about 30-40 minutes, check at 30 they are done when the bacon has crisped.
* Here's a picture of my beans and then my Brussels sprouts, that was a small bag of them. Pretty right..
Wait to cool, don't hurry like I did, I burned my tongue..ouch!
I served these along with my green bean bundles in case they were not liked. I was wrong. It gave them a totally new taste. They were tender, a little sweet, a little salty and in a nice little bacon wrapped package.. how could I go wrong.
I hope to be able to post a few more recipes for the holidays. I am continually trying to incorporate veggies and healthy stuff into our diet. Dieting is a change of life, a small change at a time..
Look at my house, I am taking it one Brussels sprout at a time...
Remember to say a prayer for all those suffering from the hurricane, Sandy..
Get out there do something kind for the holiday, pay it forward...buy a stranger a coffee, send a sweet note...just a smile can change a person's day..
Make the day yours..
Friday, November 2, 2012
This little beauty was created out of wanting something quick, something warming and yet satisfying. I had also raked in a bunch of progress soups with my ton of coupons. I think I got about 20 cans, to put up. So with a few things that I keep on hand I created this and wanted to share with you.
This particular one is made with the progresso light soups. I made two kinds one with the progresso chicken pot pie soup and the other with the progresso beef pot roast.
Quicke Pot Pies wwpp=8
* This time I used crescent rolls, they were very good, but I think next time, I will use a grands large biscuit on top. This lowers my ww points to a total of 6, which makes me even more happier. If you aren't doing ww, the biscuit has a little lower calorie count than crescents.
1 can of progresso lite soup chicken pot pie or beef pot roast. ( I chose these because I just didn't want noodles in my pot pie) This can can make two or one very big one.
*The ww points are for half the can, if you make the whole, count up the points.
2 crescent rolls dough per pot pie, or 1 biscuit.
1/2 cup of Normandy veggie blend, (dice this up) This will bulk up the pot pie base.
* Normandy blend is carrots, broccoli, cauliflower, a more WW friendly combo.
1 - 2 nice little cooking vessels. You could make this in a 9x12 casserole, you would just have to add more.
1) Mix diced vegetables into the can of soup.
2) Split into two cooking bowls, I call them french onion soup bowls.
3)Take two crescent roll dough and flatten into one piece and fit on top of bowl.
4) Pop in oven for about 20-30 minutes, until the top is brown and crusty.
Let cook just a bit and serve with a salad. These also heated back up really well.
I prefer making them in the little bowls, than in a large casserole pan. Keeps me with single servings.
This was a really quick thought up thing and it turned out good. The husband and the kids ate it all up and then asked for another one. Really, I only made 6 and there are 5 of us, so they had to eat another salad, because I put the other one up for my lunch.. I made them right?
Here's a picture of the can of soup. This one was my favorite, I am not much of a beef gal.
Progresso Lite Chicken Pot Pie
So keep warm and safe.
Please also keep those still suffering from the storms last week in your prayers. There are still many without electricity, and some without the basic necessities. Prayers going out from here!