Makes 12 servings You’ll need: 1 can (8 oz) Pillsbury® refrigerated reduced fat crescent dinner rolls 6 Tbsp. left-over jellied cranberry sauce 1/2 cup left-over turkey breast, skinless, thinly sliced into tiny pieces 1/3 cup fat free or 2% milk mozzarella cheese, shredded Non-stick cooking spray (optional) Heat oven to 400°F. Use a non-stick baking pan or spray a large cookie sheet with cooking spray. Unroll crescent roll dough; press into a 8 inch by 12 inch long rectangle, firmly pressing perforations to seal dough. Using a spatula, spread the 6 Tbsp. of cranberry sauce dollops evenly on top of rectangle. Sprinkle shredded cheese over cranberry sauce. Then arrange left-over thinly sliced turkey evenly over top. Starting with longest side, roll up; pinch long side to seal. With serrated, or very sharp knife, cut into 24 -1/2 inch slices. Place cut side down on cookie sheet. The top side will be slightly risen. Bake 10 to 12 minutes, or until golden brown. Using a spatula, remove baked pinwheels from cookie sheets. Serve baked turkey cranberry pinwheels, while still warm. Karen’s Note: If there ever was a recipe that made me hungry while blogging…these Turkey Cranberry Pinwheels are surely one of these recipes. After completely devouring these wonderful appetizers during the first quarter of a recent football game, namely the Kansas City Chiefs, my husband asked me if he could have more and I said, “We both ate at least 12 servings just now.” I then said, “Do you want me to make these again for dinner?” He didn’t reply…after all I served these Turkey Cranberry Pinwheels with my homemade guacamole too!
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Servings: 6-8 You’ll need: 1 lb. medium shrimp, thawed, peeled and deveined 4 tsp. lime juice 1 tsp. seasoned salt 1 tsp. garlic powder 1 pinch of cayenne powder Aluminum foil (optional) 6 large skewers Non-stick cooking spray Put shrimp into medium bowl. Add lime juice, seasoned salt, garlic and cayenne powders and toss with a large spatula to coat. Cover bowl and put into refrigerator for at least 1 hour. Cover grill aluminum foil, poked with several tiny holes or use a large indoor griddle. Spray cooking area with non-stick cooking spray. Pre-heat grill (using indirect method) or indoor griddle to 350 degrees F. Meanwhile, remove bowl of shrimp from fridge and begin skewering them into body and tail, until there is at least 8-10 shrimp per skewer (see picture above). On non-stick coated and preheated surface lay shrimp flat-side down and cook 4-5 minutes, until pink and then turn to cook another 3-4 minutes on the other side. Total cooking time be about 7-9 minutes. Karen’s Suggestion: Serve Grilled Shrimp Skewers on a large platter or cookie sheet or shrimp can be removed from skewers. Shrimp sauce or “cocktail” sauce is recommended to be either made fresh or store-bought for dipping. These Grilled Shrimp can either be served as an appetizer for a party or served along with a baked potato and steamed vegetable. Karen’s Note: These Grilled Shrimp can be stored in a covered container and refrigerated to serve chilled a day or two later or used in another recipe that calls for 1/2 pound shrimp. Try my delicious Karen’s Shrimp Fajitas recipe for saving time by saving the step to cook the shrimp! Servings: 4-5 You’ll need: 1 – 1-1/2 lbs. lean ground turkey Non-stick cooking spray 1 small onion, diced 1 Tbsp. garlic, minced 2 Tbsp. ground cumin 1-1/2 Tbsp. chili powder 1-1/2 tsp. salt 1 tsp. ground black pepper 1/2 cup tap water 1/2 cup light Colby cheese, shredded 2 Tbsp. jalapenos, sliced 1/4 cup chunky salsa 1 Tbsp. fat-free sour cream 1 – 1-1/2 cups. guacamole 4-5 servings “restaurant style” tortilla chips Spray the inside of a medium pan with non-stick cooking spray. Add ground turkey and stir over medium-high heat,to begin browning. Add diced onion, minced garlic, cumin, chili powder, salt, black pepper and water. Continually stir, until meat is completely browned. Set heat to low. In a large serving platter with a slight ridge set up tortilla chips into a single layer. Drain meat completely and top chips with the cooked turkey taco meat. Next, sprinkle evenly with cheese and add the jalapeno slices. Put into the microwave oven with a vented cover and cook, on high heat, for about 1-1/2 – 2 minutes, until cheese is completely melted. Carefully remove hot serving platter from oven with a heat resistant oven mitt and top evenly with guacamole, salsa and a dollop of sour cream. Serve immediately and enjoy! Karen’s Note: This is a recipe that you can make during a sporting event or game, but you may want to have all the ingredients fully prepared ahead of time, so this will only take about 10-15 minutes to assemble and heat. The meat can be reheated by microwave, but remember to drain the meat, prior to adding to the nachos. That way your nachos don’t become “soggy”! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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