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: 24 You’ll need: 1 pkg. banana cake mix 2 bananas, very ripe, peeled 2 large eggs, Omega 3 if available 1/2 cup unsweetened apple sauce 1 cup All-Bran w/extra fiber 3/4 cup tap water 1/4 cup chopped walnuts 1/2 cup semi-sweet mini chocolate chip morsels Non-stick cooking spray Preheat oven to 350 degrees F. Mash bananas in a medium/large bowl with a blender. Mix in egg and apple sauce, until blended. In a 2 cup Pyrex mix the All-Bran fiber with the tap water. Using a spatula, add the fiber into the blended mixture. Next, pour in the banana cake mix and blend batter for two minutes on medium speed; stopping mid-way to push down the sides with the spatula. Using the spatula, stir in walnuts and the mini chocolate chip morsels. Let batter set for about 5 minutes. Meanwhile, spray (2) 12-up regular size muffin tins with cooking spray. Fill each muffin tin cup at least 3/4 full with the muffin batter. Bake for about 20-25 minutes, until a golden brown. Allow to completely cool and enjoy! Karen’s Note: You’ll notice that this is an original recipe called “Nutty” Banana Muffins that was modified with the chocolate chips and Omega 3 eggs. My family can’t get enough of these Chocolate Chip (Fiber) Banana Muffins and the sweetness of the antioxidant chocolate, the extra fiber and Omega 3 proteins, which are definitely all added bonuses! 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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