EASY TO FOLLOW RECIPES

Easy Pesto Pinwheels


1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup basil pesto
1/4 cup chopped roasted red peppers (from a jar)

Directions:

1. Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.

2. Spread pesto over each rectangle to within 1/4 inch of edges. Sprinkle with roasted peppers.

3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.

4. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Yields: 24 pinwheels. (1 pt per pinwheel)


Crab Stuffed Mushrooms


INGREDIENTS:
1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon-style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese


DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.


Swedish Meatballs

3 slices white bread -- cut into small pieces
1 pound lean ground turkey
1 large egg
1 small onion -- finely chopped
2 tablespoons dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup low sodium beef broth
1 teaspoon worcestershire sauce
1/2 cup fat-free sour cream

Preheat the oven to 450 degrees. Spray a nonstick baking sheet with nonstick spray; set aside.

Put the bread in a food processor or blender; process to fine crumbs, about 1 minute. Combine the bread crumbs, turkey, egg, onion, 1 tablespoon of the mustard, the salt, pepper, allspice, and nutmeg in a large bowl. Form into 36 (1-inch0 meatballs; place 1 inch apart on the baking sheet. Bake until lightly browned, about 15 minutes.

Transfer the meatballs to a 5- or 6-quart slow cooker. Combine the broth, the remaining 1 tablespoon mustard, and the worchestershire sauce; pour over the mearballs. Cover and cook until the meatballs are firm and the sauce thickens slightly, 1-2 hours on high or 3-4 hours on low.

At the end of the cooking time, stir in the sour cream.


Baked Sweet Potato Chips

2 medium sweet potatoes (about 10oz ea)
1 tsp dried rosemanry, crushed
1 tsp dried parsley flakes
3/4 tsp garlic salt
1/2 tsp paprika
1/4 tsp ground mustard
Cut potatoes into 1/8 in slices; spray both sides of slices with nonstick cooking spray. In bowl, combine seasonings. Add the potatoes; toss gently to coat. place in a single layer in two 15 in. x 10 in. x 1 in. baking pans coated with nonstick cooking spray.
Bake, uncovered at 400 for 20-25 minutes or until potatoes are golden brown and tender, turning several times. Yield: 5 doz. chips


Potato Skins

2/3 cup salsa
5 potatoes (4 to 5 ounces each)
Nonstick butter-flavor cooking spray
4 ounces fat-free cream cheese
2 tablespoons reduced-fat sour cream
1/3 cup shredded reduced-fat sharp Cheddar cheese
2 tablespoons sliced ripe olives (optional)
1/4 cup minced fresh cilantro

Recipe


Preheat oven to 425°F. Scrub potatoes; pierce several times with fork. Bake 45 minutes or until soft. Cool.

Split each potato crosswise into halves. Scoop out potato with spoon, leaving 1/4-inch shell. (Reserve potato for another use, if desired.). Place potato skins on baking sheet; spray lightly with cooking spray.

Preheat broiler. Broil potato skins 6 inches from heat,
5 minutes or until lightly brown and crisp.

Preheat oven to 350°F. Combine cream cheese and sour cream; stir until well blended. Divide among potato skins; spread to cover. Top with Zesty Pico do Gallo, cheese and olives, if desired. Bake 15 minutes or until heated through. Sprinkle with cilantro.