Cheesy Spinach Croissants

Warm, buttery croissants could feasibly go with just about any and every meal in my book!

These cheesy spinach croissants pair perfectly with tomato soup, meatballs, or roast beef. They are also a great appetizer for a dinner party.

I have two versions of cheesy spinach croissants that I love - one is super simple and the other a little more complicated. But BOTH are great - I mean, how can you go wrong with the Pillsbury Dough Boy?

Simple version:

1 can of refrigerated crescent rolls
frozen spinach, thawed and well drained
Velveeta

Open can of crescent rolls; unroll and lay each out flat. Place a spoonful of spinach on wide end of each roll and top with a small square of Velveeta. Roll each crescent roll as directed on can. Bake as directed on can.

*sliced water chestnuts can also be added - simply mix in with spinach.

More complicated version:

1/2 c. chopped onion
4 oz. can mushroom stems and pieces, drained
2 tsp. jar-type minced garlic
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 c. part-skim ricotta cheese
3 oz. shredded mozzarella cheese
1/4 c. nonfat sour cream
1/4 tsp. salt
1/4 tsp. black pepper
Dash ground nutmeg
2 cans refrigerated crescent rolls

In sprayed skillet, saute onion, mushrooms, and garlic over medium-high heat, stirring frequently, until onion is translucent, about 2 minutes.

Remove from heat; stir in spinach, ricotta, mozzarella, sour cream, salt, pepper, and nutmeg until thoroughly combined.

Separate dough; place spinach mixture evenly on wide end of each roll. Roll as directed on can; place on nonstick baking sheet. Repeat with remaining rolls. Bake at 350 degrees until lightly browned, about 20 minutes.

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Easy, Yummy Crock Pot Meatballs

This is a no-fail recipe. Simple and to the point.

One day last summer Joel was life guarding and his friend, Colin, was sitting with him. I made these meatballs and put them on a bed of rice in two small Tupperware containers and took them to the boys for lunch.

Colin wanted me to adopt him.

1 pkg. frozen homestyle meatballs (80 count)
1 jar ChiChi's Original Mild Salsa
1 jar apricot preserves

Mix all ingredients in crock pot and cook on low for 4 to 5 hours or until meatballs are thoroughly heated.

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Ultimate Stuffed Mushrooms

While not being a huge mushroom fun, I am fond of these. I mean, really, what's not to like?

They are warm, cheesy bite-size snacks . . and they are low carb and low fat. Yeah for me!

I will assemble them at home but bake them at church because it would be impossible to keep them warm - and they definitely need to be served warm.

20 mushrooms
3 Tbsp. butter
2 Tbsp finely chopped onions
2 Tbsp. finely chopped red peppers (I use the jarred roasted red pepper)
14 Ritz crackers, finely crushed (about 1/2 cup crumbs)
2 Tbsp. grated Parmesan cheese
1/2 tsp. Italian seasoning

Preheat oven to 400 degrees. Removed stems from mushrooms and use a melon baller to carefully scoop a little mushroom flesh from the cap. Finely chop flesh and stems - enough to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use.

Melt butter in large skillet on medium heat. Add 1/4 cup chopped mushroom flesh and stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese, and Italian seasoning.

Spoon crumb mixture evenly into mushroom caps. Place on baking sheet.

Bake 15 minutes or until heated through.

Carb. 2 g; Fat 2.5 g

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Homemade Restaurant Style Salsa

I can in no way, shape, or form take any credit for this recipe. It is from a website I faithfully visit every day - The Pioneer Woman (see my link on the right side bar).

She posted this a couple days ago. I made it today. We may never buy store bought salsa again.

I dumped all the ingredients in my new blender, pulsed a few times and viola! Salsa.

1 can (28 ounce) whole tomatoes with juice
2 cans (10 once) RoTel tomatoes (one Original and one Mild)
1/4 cup onion, chopped
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground cumin
1/2 cup cilantro
Juice from 1/2 lime

Combine and pulse in food processor or blender until desired consistency.

Refrigerate for at least one hour before serving.

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