Monday, November 24, 2014

Chicken Cordon Bleu Crescent Rolls


Chicken Cordon Blue Crescent Rolls


Ingredients

  • 1 can Pillsbury Crescent Rolls
  • 6 slices Swiss cheese
  • 6 slices deli ham
  • 2 chicken breasts, cooked, thinly sliced
  • 1 teaspoon Italian seasoning
  • 2 Tbls honey (optional)
  • 2 Tbls Dijon mustard (optional)

Directions

Preheat oven to 375°F.
Remove crescent rolls from can and lay out in a long rectangle. Pinch the seams together well.
Sprinkle with Italian seasoning.
Layer first Swiss cheese, then ham and finally the chicken breast on the rolls.
Roll up like a cinnamon roll and cut into 8-10 rolls.
Place in a pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown.
Mix honey and Dijon mustard and serve with rolls if desired.

Amy's Notes:

I used tastefully Simple's Italian Garlic bread seasoning instead of the italian seasoning and i did NOT make the dipping mustard, we used Kens Honey mustard dressing/dip. This recipe is excellent! Easy, quick and delicious!!

Thursday, November 20, 2014

Baked Turkey Meatball with Spinach


Baked Turkey Meatballs with Spinach


Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano
  • 1/4 - 1/2 teaspoon crushed red pepper flakes (optional - adjust to your preference)
  • 16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup chicken broth
  • 2 1/2 lbs lean ground turkey
  • 3/4 cup bread crumbs
  • 2 large eggs

Directions

Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
 With your hands, create meatballs that are about 1 - 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.

Amy's Notes:

We ate these with Fettuccine Alfredo, but they can be eaten as an appetizer, in a sandwich etc the possibilities are endless!!