Beef Stuffed Crescents

This recipe was found at tasteofhome.com.  If I am remembering right it is supposed to be an appetizer.  Of course I cut the recipe in three to use just one can of rolls.  They were super easy to make.  They were good, Corey and I both liked them.  However I did make a couple adjustments to them.

When I added the cream cheese they only tasted like the cheese.  I added some of my taco seasoning and a blend of mild cheddar and mozzarella.

Beef Stuffed Crescents

1 pound ground beef
1 (4 oz) can green chilies
1 (8 oz) package cream cheese, cubed
1/4 tsp ground cumin
1/4 tsp chili powder
3 (8 oz) crescent rolls

Cook beef and chilies over medium heat, drain.  Add cream cheese, cumin and chili powder.  Cool slightly.  Heat oven to 375 degrees.  Separate dough.  Add 1 Tbsp mixture to the short side of the triangle.  Carefully roll up.  Bake 11 to 14 minutes on ungreased baking sheet.  Serve warm.

**Can replace chilies with jalapenos
**When I rolled them I pinched any open areas to help keep the mixture in.

Juicy Burgers

So Corey was complaining that our hamburgers are too dry.  So I searched for ways to keep them juicy.  Since I have been eating healthier I started using a 93/7 ground beef.  I know that without the fat it will become drier.  I found this recipe at thekitchn.com.  We both liked them.  They were juicier with extra flavor added.  Corey, who usually only eats one burger actually ate two.

Juicy Burgers

1 pound beef
1/4 small onion, chopped
1 tsp Worcestershire sauce
1 tsp soy sauce
1/2 tsp garlic powder
pepper
cheese (optional)

Form a log shape with your meat.  Make a well down the center of the log.  Sprinkle the onions down the center of the well.  Whisk the Worcestershire sauce, soy sauce and garlic powder.  Sprinkle over the onions.  Sprinkle pepper over sauce.  Close the well around the onions.  Divide into 4 portions.  Form into patties.  Rest about 20 minutes at room temperature.  Cook 5 to 6 minutes on each side.  In the last minute add cheese if desired.  Toast buns, top with favorite toppings and serve.

**Next time I think I will divide into portion sizes before making the well.  When I divided into portions, some of the onions fell out of the meat.  I think if I divide into portions first I can keep the onions more to the center and not lose them.

Chocolate Banana Chia Pudding

Chia seeds are supposed to be healthy.  I have sprinkled them into a couple smoothie, but didn't really know what to do with them.  I found several recipes for pudding using them.  The process does take a little time.  The final result didn't look very tasty, but it was pretty good.

If you have never used chia seeds, when soaked they form a gelatin feeling coating.  It reminded me of some sort of science experiment.  Your pudding will not be smooth because of the seeds.  If you don't mind a little crunch in your pudding, give it a try.

Chocolate Banana Chia Pudding

2 cups almond milk
2/3 cups chia seeds
2 ripe bananas, mashed
2 tsp vanilla
2 Tbsp honey OR agave OR syrup
2 to 3 Tbsp cacao powder OR cocoa powder

Mix the seeds and milk until seeds are wet.  Let rest 15 minutes.  Stir mixture, it will be thick at this point.  Let rest another 10 minutes.  Add the rest of the ingredients and mix well.  Into the fridge to set up.

**My bananas weren't quite ripe enough to mash really well.  I ate around them.  So in my opinion you could just leave them out if you wanted.

Slow Cooker Italian Meatball Stew

This recipe is from Skinnyms.com.  They have lots of healthier recipes and exercise routines.  I cheated and bought frozen meatballs.  It was good but a little spicy.  I used a yellow pepper instead of red, that is what I had on hand.  I didn't use whole wheat orzo, couldn't find at my store.  I used extra orzo to make it a little more filling for Corey.  Next time I will make the meatballs myself.

Italian Meatballs

2 pounds lean ground turkey or chicken
2 tsp dried oregano
2 Tbsp freshly chopped Italian parsley
1 tsp black pepper
kosher or sea salt to taste
1/2 tsp crushed red pepper flakes
4 cloves minced garlic
2 cups whole wheat Panko (or whole wheat bread crumbs)
1 cup reduced fat Parmesan cheese
2 eggs

Combine all.  Shape into 24 one inch balls.  Cook in 1 Tbsp olive oil until browned.

Slow Cooker Italian Meatball Stew

1 dozen Italian meatballs (above)
1 Tbsp olive oil
2 carrots, peeled and chopped
2 stalks celery, coarsely chopped
1 red bell pepper, diced
1 zucchini, coarsely chopped
1 (14.5 oz.) fire roasted tomatoes with liquid
1 (15 oz.) can cannelini beans, drained
2 cloves minced garlic
1 tsp dried oregano
2 Tbsp fresh chopped basil
1/4 tsp  crushed red pepper flakes
1/2 tsp black pepper
kosher or sea salt to taste
2 cups low sodium fat free chicken broth
1/2 cup whole wheat orzo (or couscous or quinoa)

Heat oil in skillet, brown meatballs.  Add everything except orzo to slow cooker, stir.  Add meatballs.  Cook on low 7 to 8 hours.  In last 15 minutes add orzo.  Sprinkle with Parmesan cheese if desired.