Bacon Jalapeño Crescent Roll Ups

 

These roll ups almost didn't make it on this blog. My oldest really wanted to make them herself and they most definitely did not turn out like the picture with the recipe. The look of the was not something that I wanted to post on my blog so I almost didn't take any pictures. I was going to wait and see how they tasted, then remake them and get pictures. However there were several things that with this plan that I had to rethink. One, I tend to take awhile to remake recipes, especially if it is a snack or bread type recipe, like these. two, I've had recipes disappear from Pinterest or people's blog before so I figured it was best to take pictures and post and then remake whenever I get around to it.

I am so glad I took the pictures, even though the roll ups are not really rollups and do not look the best. I can tell you they are absolutely delicious and worth making no matter how they look. My daughter left the seeds in the jalapeño and they definitely packed a spicy punch.

Bacon Jalapeño Crescent Roll Ups

Ingredients:

• 8 ounces crescent dough sheet
• 4 ounces cream cheese, softened
• 2 tablespoons milk
• 3 green onions, diced
• 1/2 teaspoon garlic powder
• 5 slices bacon, cooked and crumbled
• 1 jalapeño, diced
• 3 ounces colby jack cheese, shredded

Directions:

1. Preheat the oven to 350º F. Spray a baking sheet with cooking spray.
2. In a small bowl, stir together the cream cheese, milk, green onions and garlic powder.
3. Roll the crescent dough sheet out onto a cutting board.
4. Spread the cream cheese mixture even onto the dough.
5. Sprinkle with the bacon, diced jalapeño and shredded cheese.
6. Starting on a long edge roll the dough up. 
7. Cut the dough into 8 equal pieces.
8. Place the roll ups onto the prepared baking sheet.
9. Bake for 9-11 minutes or until golden brown.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 188
Total Fat		11.4g
Saturated Fat		6.1g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		30.4mg
Sodium		430.8mg
Total Carbohydrates		15.7g
Dietary Fiber		1g
Sugars		3.1g
Protein		6.6g
Calcium		9.4%
Iron		3.5%
Potassium		39.8mg
Vitamin A		3.7%
Vitamin C		5.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Greens & Chocolate.

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Everything Bagel Stuffed Peppers

I try to eat healthy on a daily basis, but I have such a sweet tooth, it's hard for me to resist. During the weekdays you will see me eating either carrots or bell peppers with my lunch. I usually eat them plain, but will occasionally make some hummus to dip them in. When I saw this idea for cream cheese and everything bagel seasoning in peppers I knew it was the most delicious way to "treat" myself and change up my veggie routine. The original recipe used mini peppers, which would definitely be easier to stuff with cream cheese, but for the cost of them I could not justify buying them, so I used the bell peppers that I normally buy. 

Cream cheese and everything bagel seasoning in a pepper is such a delicious way to eat a pepper. I could have eaten two whole peppers this way instead of my normal one pepper for lunch.

Everything Bagel Stuffed Peppers

Ingredients:

• mini or bell peppers
• cream cheese
• everything bagel seasoning

Directions:

1. If using mini peppers, cut them in half lengthwise and remove the seeds and stem. If using a bell pepper cut into desired size pieces and remove seeds and stem.
2. Fill the peppers with desired amount of cream cheese and sprinkle with everything bagel seasoning.

Enjoy!!!

*Adapted from Lauren's Latest.

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Make Again Monday: Pirate Pasta

 

I am a big fan of green olives and thankfully my kids are too so we can enjoy meals like this. Black are good too, but not quite as good as green olives. If you are not a fan of green olives you could use black or leave the olives out completely. Although the dish won't be as good with out the saltiness of  the green olives.

To see the recipe and original post click here.

Enjoy!!!

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Strawberries and Lemon Cream Crepes

 

I've only had crepes a few times, but ever time I've had them they are so delicious. I wish more restaurants had them on their menus. I guess I will have to attempt at making the crepe itself at home instead of just the filing. Maybe next time I come across a delicious crepe filling I will attempt at making the crepe along with the filling.

The filling for these crepes is not only easy, but so delicious. The lemon cream filling paired so well with the strawberries, but you could leave the lemon out of the filling and still have a delicious cream filling.

Enjoy!!!

Strawberries and Lemon Cream Crepes

Ingredients:

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tablespoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy whipping cream
• strawberries, sliced
• crepes

Directions:

1. In a medium bowl, with an electric mixer, beat together the cream cheese and powdered sugar. Add in the lemon zest and vanilla, beat to combine.
2. In a separate bowl, with an electric mixer beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
3. Spoon desired amount of lemon cream mixture down the center of a crepe. Top with sliced strawberries. Fold the crepe up over the filling.

Enjoy!!!

*Adapted from Live Life.

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Fiery Jalapeño Chicken Melts with Spicy Mayo

 

If you have been following me for awhile now or probably even a little bit, you know I like spicy foods. I often say the spicer the better. I almost always have banana peppers and/or pickled jalapeños in my fridge, they add a flavorful zest to any sandwich. Plus I always have at least two bottles of hot sauce in my fridge. Sometimes a bland meal can be made little better by several splashes of hot sauce. 

As soon as I saw the title to this sandwich, I saved the recipe. I did not even look at the ingredients like I normally do. I knew from the title I needed to make this recipe. I originally had intended this to be two lunches. I was using smaller buns than the originally recipe and cutting the recipe down, but after eating the one sandwich I immediately ate the other one. Good thing it was a long run day and I could use the protein and extra calories. 

This sandwich is spicy and oh so very delicious. As a bonus, I did not feel too guilty eating it. Next time I make it I will probably add some bacon, I feel the crunchy bacon will add some great flavor to an already delicious sandwich and maybe some lettuce and tomatoes, really load this sandwich up.

Fiery Jalapeño Chicken Melts with Spicy Mayo

Ingredients:

• 1/2 teaspoon garlic powder
• 3/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes
• 1 boneless skinless chicken breast
• 2 slices provolone cheese
• 1/4 cup mayonnaise
• 1/4 cup pickled sliced jalapeños
• 2 sub rolls

Directions:

1. In a small bowl whisk together all of the seasonings.
2. Heat a small non-stick skillet over, medium heat.
3. Pound the chicken beast into 1/2 inch thickness.
4. Rub 1/4 teaspoon of seasoning mix onto each side of the chicken breast. Add the chicken to the skillet and cook for 4-5 minutes on each side or until completely cooked.
5. Preheat the oven to broil.
6. Cut the sub rolls in half and on a baking sheet. Place a slice of cheese on each bottom half of the sub rolls. Place the baking sheet under the broiler for 2-3 minutes or until the cheese is melted and rolls are toasted to your liking.
7. Meanwhile, whisk together the mayonnaise and 1 teaspoon of seasoning mix. Spread the spicy mayonnaise onto the top half of the rolls.
8. Cut the chicken breast in half and place on top of the melted cheese and top with pickled jalapeños. Place the top of the sub roll on top of the jalapeños.

Enjoy!!!

Nutrition Facts
Servings: 2
Amount Per Serving
Calories: 523
Total Fat		16.7g
Saturated Fat		5g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		2g
Cholesterol		95mg
Sodium		1401.5mg
Total Carbohydrates		52.8g
Dietary Fiber		1.7g
Sugars		3.2g
Protein		39.9g
Calcium		10.2%
Iron		19.5%
Potassium		216.3mg
Vitamin A		13.8%
Vitamin C		0.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Creme De La Crumb.

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Make Again Monday: Cheesy Beans and Rice

 

I love dishes like this where they are easily customized to your liking. Usually when I make this I use a hot salsa, but I had some medium left in the fridge from another recipe I need to use up so I used it in this recipe. It did not have quite the spice level I was looking for so I added a bit of hot sauce to my serving and it gave me the spiciness I was missing.

To see the recipe and original post click here.

Enjoy!!!

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Crock Pot Southwest Chicken Soup

 

The original name for this recipe was Slow Cooker King Ranch Chicken Soup. I have no idea how it got the name king ranch or what it really means. Since it has southwest flavors in it I changed the name to fit the flavor of it better.

This soup had such good flavor, not overly spicy, just a hint of a kick with plenty of flavor. This soup does require making a sauce first and then it is an easy dump everything in the crock pot.

Crock Pot Southwest Chicken Soup

Ingredients:

• 8 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 cup all purpose flour
• 4 cups low sodium chicken broth
• 4 teaspoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• black pepper, to taste
• 1 1/2 pounds boneless skinless chicken breasts
• 10 ounce can diced tomatoes with green chilies
• 1 large jalapeño, minced
• 8 ounces sharp cheddar cheese, shredded

For Serving

• tortilla chips

Directions:

1. In a medium saucepan, over medium-low heat, melt the butter. Add in the garlic and sauté for about 1 minute or until fragrant and lightly golden brown. 
2. Stir in the flour and whisk constantly for 1 minute. 
3. Slowly whisk in the chicken broth. Increase the heat to medium and whisk constantly until the mixture comes to a simmer and thickens. Remove from the heat and whisk in the chili powder, cumin, garlic powder and black pepper.
4. Add the chicken breasts to a crock pot and top with the tomatoes with chilies and jalapeño. Pour the sauce over  top.
5. Cover the crock pot and cook on low for 4-6 hours or until the chicken is completely cooked.
6. Remove the chicken and place on a cutting board. 
7. Add the cheese to the crock pot and stir to mix. Place the lid back on with crock pot on low.
8. Using two forks shred the chicken. Add the chicken back into the crock pot.
9. Cover the crock pot and cook or 15 minutes on low or until the cheese is completely melted.
10. Top each serving with crushed tortilla chips.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 437
Total Fat		28.3g
Saturated Fat		17.5g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		0.1g
Cholesterol		140.5mg
Sodium		802.6mg
Total Carbohydrates		13.6g
Dietary Fiber		1.3g
Sugars		1.1g
Protein		30.8g
Calcium		30%
Iron		8%
Potassium		158.8mg
Vitamin A		39.4%
Vitamin C		19.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from I Dig Pinterest.

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