Friday, May 19, 2017

Finicky Friday - Pizza Waffles

Pizza Waffles
Hey everyone, time for Finicky Friday!





 Prep Time 5 minutes
 Cook Time 5 minutes
 Total Time 10 minutes 
Servings 4 Pizza Waffles


Ingredients

1 package crescent rolls (8 pieces)

1 1/3 cup mozzarella cheese

pepperoni (or your favorite pizza toppings)

pizza sauce for dipping



Instructions

Preheat waffle iron and spray with cooking spray.

Unroll crescent rolls. You will have 8 triangles. Pinch seams to connect 2 triangles so you form 4 rectangles.

Place 1/3 cup mozzarella cheese and pepperoni in each rectangle. Fold over and pinch to seal all sides. Repeat with remaining sections.

Place each piece of dough on the preheated waffle iron. Close and cook 5 minutes or until browned.
Serve warm with pizza sauce for dipping.


Friday, May 12, 2017

Finicky Friday - Bacon-Wrapped Jalapeno Poppers

Bacon-Wrapped Jalapeno Poppers


Hey everyone, time for Finicky Friday again! Better than the typical poppers. A friend of mine made these last weekend, and they were fabulous!


6 servings
213 cals
Prep 15 m
Cook 15 m
Ready In 30 m


Ingredients

1/2 cup cream cheese

1/2 cup shredded sharp Cheddar cheese

12 jalapeno peppers, halved lengthwise, seeds and membranes removed

12 slices bacon


Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

2. Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.

3. Bake in the preheated oven until bacon is crispy, about 15 minutes.



Footnotes

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Friday, May 5, 2017

Finicky Friday - Cheesy Vegetable Bake



Cheesy Vegetable Bake

Hey everyone, time for Finicky Friday again!




  • Makes: 12 servings
  • Serving Size: 1/2cup
  • Carb Grams Per Serving: 10


Ingredients:

  •  Nonstick cooking spray

  •  2 16 - ounce package frozen broccoli, cauliflower, and carrots, thawed and rinsed*

  •  1 12 - ounce can evaporated fat-free milk

  •  1/4 cup finely chopped onion

  •  2 tablespoons all-purpose flour

  •  2 cloves garlic, minced

  •  1/4 teaspoon black pepper

  •  3/4 cup shredded reduced-fat sharp cheddar cheese (3 ounces)

  •  1/2 8 - ounce package reduced-fat cream cheese (Neufchatel), cut up and softened

  •  2/3 cup soft whole wheat bread crumbs (1 slice)

  •  2 tablespoons snipped fresh parsley and/or snipped fresh basil (optional)



Directions:

Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with cooking spray. Arrange thawed vegetables in the baking dish. Set aside.

In a medium saucepan, whisk together evaporated milk, onion, flour, garlic, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheddar cheese and cream cheese, whisking until melted and smooth.

Pour cheese mixture evenly over vegetables. Toss gently to coat vegetables with sauce. Sprinkle with bread crumbs. Lightly coat crumbs with additional cooking spray.
 
Bake for 40 to 45 minutes or until mixture is bubbly and crumbs are lightly browned. Let stand for 5 minutes before serving. If desired, sprinkle with parsley and/or basil. Makes 12 servings (about 1/2 cup each).


Tip
  • *Test Kitchen Tip: Thaw vegetables overnight in the refrigerator or place vegetables in a large colander. Run cool water over vegetables. Let stand for 15 minutes to drain.



Nutrition Facts Per Serving:

Servings Per Recipe: 12



PER SERVING: 

104 cal.

4 g total fat (2 g sat. fat)

13 mg chol., 163 mg sodium

10 g carb. (2 g fiber, 6 g sugars

7 g pro.