Crescent Roll Burrito's

We love this recipe.  I have always felt like any dish that contains crescent rolls is going to be yummy, and this one didn't let me down!

(This picture is actually the one from the Pillsbury website. I didn't get the chance to take any photo's of my creation, they were eaten before I turned around! I guess that's a sign of a good dish...)

Crescent Roll Burritos

adapted from a A Pillsbury Recipe

1/2 lb. ground beef

2 Tbsp. chopped onion

2 Tbsp. taco seasoning

1/2 c. water

1/2 c. refried beans (optional)

2 cans crescent dinner rolls

1/2 c. salsa 

1/2 c. shredded cheddar or jack cheese

1. Preheat oven to 350.  Spray cookie sheet with cooking spray.

2. Cook ground beef and onion in skillet until thoroughly cooked, drain.  Stir in taco seasoning and water and cook over medium for about 5 minutes.  Stir in beans if using.

3. Separate dough into eight rectangles and press perforations to seal.  Divide beef mixture over rectangles and top with a tablespoon of salsa and a tablespoon or so of cheese.  Starting with the short end of the dough, roll up each rectangle and pinch the edges to seal.  Place seam side down on cookie sheet.

4. Bake for 20 minutes or until golden brown.  Serve with more salsa, guacamole, sour cream or whatever catches your fancy.

Spinach Artichoke Pasta

I love this recipe, and make it at least once a month.  It's a favorite with my family as well!

 8 oz. pasta, cooked according to package directions

I almost always use Cavatappi pasta. It's an excellent casserole pasta

 2 c. cooked and cubed chicken
2 tsp. olive oil
1/2 c. onion, diced
2 cloves garlic, minced
Salt and Pepper
1 can artichoke hearts, drained and chopped
1 (8 oz.) box frozen chopped spinach, thawed and squeezed dry
1 c. diced Mexican style tomatoes
1 (8oz.) pkg. cream cheese, softened
1/2 c. sour cream
1/2 c. chicken broth
1/2 c. half and half
1 c. Parmesan Cheese, grated
2 Tbsp. hot sauce (optional)

Preheat oven to 350 degrees.
Coat a 9 x 13 baking dish with non-stick spray.

In a large skillet heat the oil over medium high heat. Toss in the diced onion and cook about 5 minutes until the onion is soft and slightly translucent. Add the garlic and cook 1 minute more. Now add the cooked chicken and stir until the chicken is heated.  Add the cream cheese and sour cream, cooking until they are melted and incorporated into the mixture. Add the artichokes, spinach, tomatoes, chicken broth, 1/2 and 1/2, Parmesan cheese and hot sauce. Mix well until all ingredients are blended in.

 Remove from heat, stir in the pasta and then pour the mix into your prepared baking dish.
Bake for 15-20 minuted until it is bubbly around the edges.

Taco Pockets

Here is a recipe I found at Pillsbury.com, and then adapted to my family's tastes...

Fun and easy, this makes a great finger food or appetizer for parties

and a quick dinner when time is short.

 TACO POCKETS

1 (1 oz.) pkg. taco seasoning mix

2/3 c. water

1 c. chunky salsa

1 (8oz.) can tomato sauce

1 lb. ground hamburger, cooked and drained

2-3 cans refrigerated biscuits

1 c. Monterey Jack Cheese, shredded

1 c. sour cream (optional)

Heat oven to 375 degree's.

In a medium saucepan, mix the cooked hamburger, taco seasoning, water, salsa and tomato sauce. Heat, stirring often until sauce has thickened.  Remove from heat, and let cool for several minutes.

 Press out the biscuits into flat circles, place some of the meat mix on 1/2 of the dough circle, sprinkle a little cheese on top, then fold the other 1/2 of the dough over the top of the filling. Press the edges together with a fork.  Transfer to a baking sheet. Repeat until all the mix is used up.

 

 

 

 Bake for 20 minutes or until the biscuits are golden brown. Serve with sour cream!

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Spinach Enchilada's

CHEESY SPINACH ENCHILADA'S

Ingredients:

• 2 Tbsp. oil
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 1 (10 oz.) pkg. frozen chopped spinach , thawed, drained and squeezed dry
• 1 (8 oz.) pkg. cream cheese, softened
• 1 c. cottage cheese
• 1/2 c. sour cream
• 2 c. Jack cheese, shredded, divided
• 10 (6 inch) tortillas (corn or white flour)
• 1 (19 oz.) can enchilada sauce

Preheat oven to 375 Degree's.

Coat a 9x13 baking dish with non-stick spray.
In a large skillet cook onion in oil until tender and translucent. Add garlic and cook for about 1 minute longer.
Stir in spinach, and cook for about 5 more minutes. Add cream cheese and stir until it is melted and completely mixed in. Remove from the heat, and add the cottage cheese, sour cream, and 1 c. Jack cheese.

Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish.

Pour enchilada sauce over the top, and sprinkle with the remaining cup of  Jack cheese.

Bake uncovered for 25 minutes.  You can also cover the dish with foil and bake for around 40 minutes if you need to hold the dish a bit longer before serving.

TIP: I made these twice in 1 week for my family and also for a family who needed a meal brought to them.  I made the meal for the other family 1st, and when I made the one for my family I discovered the only enchilada sauce I had on hand was Green Chili Enchilada Sauce.  Well the enchilada's turned out amazingly good. I think I prefer them with the green sauce~try this variation too~

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