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!!

Ricotta Cheese Chocolate Chip Muffins

this is not my recipe

but these are the muffins I made from the recipe

follow this link:

http://www.skinnytaste.com/2011/06/ricotta-cheese-chocolate-chip-muffins.html

Mini Olive Oil Cakes with Lemon Glaze

For the Cakes:

• 1 tablespoon unsalted butter, melted
• 1 cup all-purpose flour, plus more for dusting
• 1 1/3 cups granulated sugar
• 2 tablespoons grated lemon zest (from 2 lemons)
• 2 large eggs
• 1/4 cup extra-virgin olive oil
• 2/3 cup whole milk
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon finely minced fresh thyme, plus sprigs for garnish

For the Glaze:

• 1 1/2 cups confectioners' sugar
• 2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
• 2 tablespoons unsalted butter, melted

Directions

Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.

Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.

Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.


Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.

Enjoy!!

Sugar Donut Muffins

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract

2 tbsp butter, melted ( I used Smart Balance )
1/2 cup sugar, for rolling
1 teaspoon cinnamon

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.

In a large bowl, beat together sugar and egg until light in color.

In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.

Divide batter evenly into 10 muffin cups, filling each about 3/4 full.

Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter in a seperate bowl and pour remaining sugar into another small bowl with the cinnamon.

When muffins are done, cool slightly in pan for 10 minutes then lightly brush the top of each with some melted butter, remove from the pan and roll in sugar.

Cool on a wire rack.

Makes 10 muffins.  Store in an air tight container.

Enjoy!!