SPINACH POCKETS

SPINACH POCKETS

2 cans of Pillsbury Grands Bisquits

2 10 oz. pkgs frozen spinach, cooked and squeezed dry

1 pkg shredded monterey jack cheese

Roasted Sweet Pepper Pesto ( I use Turtledove Company )*
1 egg for egg wash

shredded parmesean cheese for the tops or chipotle seasoning or dill
flour for the board

cook the spinach, squeeze dry and place in a bowl

add some of the cheese, not the entire package

flatten the biscuits on a floured board, I use a rolling pin and roll out to a 4 inch round

add some of the spinach mixture to the center of the biscuits
place some of the pesto on top of the spinach or you can mix the sauce into the spinach/cheese mixture before placing in the middle of the biscuit
fold over and using a fork, sealing around the edges

place on a parchment paper lined baking sheet and

continue until all the biscuits are made.

Once all the spinach pockets are made

beat 1 egg in a bowl with a little bit of water or you can brush with olive oil

brush the tops of each spinach pocket

add some parmesean cheese to each or sprinkle with Mrs. Dash Southwest Chipotle seasoning or dill on the tops.

cook the pockets according to the package directions on the biscuits package making sure you watch them so they don't burn.

You can make these ahead of time and place in the frig and cook later.
This recipe makes 16 pockets.

Enjoy!

I cook for 15 minutes @350 degrees checking on them after 15 min.

This recipe can be halved...you just can't halve the egg

* the brand of pesto is not always in my store( I think its discontinued)  you can you any type of sauce here really.

also you can change the inside by using chopped broccoli.

                                         Zucchini Casserole

Prep time: 15 Min   Serves: 6-8

Ingredients

- 3 eggs

- 1 tsp oregano, dried

- 1 tsp black pepper, coarsely ground

- 1 tsp salt

- 1/2 c vegetable oil  - 1 medium onion, chopped

- 1 1/2 c all purpose baking mix

- 1 1/4 c american cheese, grated

- 4 cups zucchini, grated 

Directions

1.   Combine all ingredients and pour into an 8x10 inch glass dish.

2.   Top with extra grated cheese and bake in preheated 350 degree oven for

       50-60 minutes.

SPINACH LASAGNA ROLLS

These Spinach Lasagna rolls are not my own recipe.

I followed the following link:

http://www.skinnytaste.com/2010/02/spinach-lasagna-rolls.html

I made the whole box of lasanga noodles and added more spinach and ricotta and cheese than called for in her recipe so I could use all the noodles.

I also made a simple bechamel sauce that went on the bottom of the dish.  I had a little left so after putting it all together, I used the bechamel on top of the red sauce, then the cheese.

Enjoy!!!

Buffalo Chicken Meatballs

BUFFALO CHICKEN MEATBALLS

2 packages of ground white meat chicken

1 small onion, grated

2 cloves of garlic grated

3/4 cup parsley

salt & pepper

olive oil for drizzling

4 tablespoons butter ( or light butter )

1/2 cup hot sauce ( franks )

1/2 cup Ranch dressing

In a large mixing bowl combine the ground chicken with the onion, garlic and parsley and season with salt and pepper.  Mix well.

Roll into cocktail size meatballs and place on a cookie sheet lined with parchment paper OR spray the pan with non stick cooking spray.

Drizzle the meatballs with olive oil.  Place in a 400 degree oven until meatballs are cooked through 10-12 minutes.

While they are baking combine the butter and hot sauce and mix well, add the ranch dressing and stir.  Once the meatballs are done place them in the pot.

Simmer until heated through.

Serve with blue cheese dressing on the side with celery sticks and carrot sticks if desired.

Enjoy!!