Savory Spiral Stuffed Rolls

INGREDIENTS:

1 recipe roll dough (that yields about 12 rolls),

12 ounces cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 cups chopped ham (leftover ham or deli ham works great here)

1 1/2 cups finely chopped broccoli

2 cups shredded cheese (Swiss, Cheddar..options are limitless)

1 cup freshly grated Parmesan cheese

1 cup finely chopped green onions

DIRECTIONS:

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick, I rolled my dough to about 13 inches by 17 inches).

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

Spread the dough with the butter/cream cheese mixture.

Layer all the toppings on the dough. It might look a little overloaded but it works, I promise.

Start rolling by bringing the lower edge up and start (as tight as you can) rolling the dough, just like you would with cinnamon rolls.

Keep rolling.

When the dough is rolled up, pinch the seam to seal.

I start by cutting the roll in half and then slicing outward into about 1 to 1 1/2-inch slices.

Place the rolls on a lightly greased (or lined baking sheet) and let them rise.

Creamy Chicken and Wild Rice Soup

INGREDIENTS:
½ cup butter
1 medium yellow onion, finely chopped
½ – 1 cup frozen corn
½ cup chopped celery
½ cup carrots, sliced
1 pound boneless, skinless chicken breasts, cubed
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won’t believe how delicious this is with the nonfat variety!)

DIRECTIONS:

Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.

Sweet and Sour Chicken

*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken. 


Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a

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baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

Beaf Patties

 Ingredients:

 

500 gr. ground beef 2 large garlic cloves 1 small onion ½ small yukon gold potato 1 slice white bread 15-20 springs cilantro, leaves only, can be replaced with parsley 1 egg Salt, to taste Paprika, to taste Black pepper, to taste Ground coriander, to taste Red pepper flakes, to taste 1 cup bread crumbs Oil, for frying

Preparation

Cut the onion, potato and bread into large chunks.
Use a food grinder, or a food processor to grind the onion, garlic, cilantro, potato and bread.
Place the beef in a large mixing bowl.
Add the ground vegetables.
Add the egg, salt, pepper, coriander, red pepper and paprika, and mix until well combined.

Pour the bread crumbs onto a large plate.
Take a small amount of the meat (about the size of a ping pong ball), and form a pattie in your hands.
Place the Pattie in the bread crumbs and turn gently until it is covered from all sides.
Repeat with the rest of the meat.
Place a large pan over high heat, and add oil to about 1/2cm depth.
When the oil is hot, add the patties in batches.
Lower the heat to medium, and fry the patties for about 5-6 minutes on each side, or until they become dark brown.
Transfer the patties to a large plate, lined with paper towel, to absorb excess oil.
To prevent the patties from soaking too much oil, the oil should be sizzling all the time, therefore try to adjust the heat accordingly.

Minestrone Soup Recipe

Ingredients

Olive oil, for sauteing 1 large onion, thinly diced 2 medium carrots, peeled and thinly diced 2 medium celery stalks, thinly diced 1 cup white beans 1 can peeled whole tomatoes, about 800 gr, diced 2-3 cloves garlic, minced 8-10 cups water 1 heaping tablespoon chicken soup powder 6 - 8 large basil leaves 3 springs oregano, leaves only 2 springs thyme, leaves only 1 bay leaf 1 heaping tablespoon tomato paste Salt, to taste Black pepper, to taste 1 cup small pasta shells

Preparation

Place a large pot over high heat, and add a little bit of olive oil.
Add onion, carrots and celery, and saute until the vegetables have softened.
Add the beans, diced tomatoes, garlic and water, and bring to a boil.
Chop the basil, thyme and oregano, and add to the pot.
Add the chicken soup powder, tomato paste and bay leaf and stir until well combined.
Season with salt and pepper.
Reduce the heat to low, partially cover the pot, and simmer until the beans are tender, about 2 1/2 hours.
Taste and adjust seasoning, if needed.
Raise the heat to high, add the pasta shells and cook for 15 minutes.
Turn of the heat and let sit for at least 15 minutes before serving.

The soup can be stored in the refrigerator for up to 1 week.

Spicy BBQ Chicken

Ingredients:

 

6 chicken legs (1-1/2 lb), skinned
3 tbsp light Italian salad dressing
3 tbsp SPLENDA® Brown Sugar Blend
3 tbsp lite soy sauce
3 tbsp ketchup
2 garlic cloves, minced
1/2 tsp cayenne pepper
1/4 cup barbecue sauce
2 green onions, chopped

Directions:

1. Place chicken in a shallow dish. Mix next 6 ingredients. Reserve 1/4 cup; pour remaining over chicken. Turn chicken to evenly coat. Refrigerate 2 hours to marinate.

2. Preheat grill to medium hot. Remove chicken from marinade; discard marinade.
Mix barbecue sauce with reserved dressing mixture.

3. Place chicken on grill and cook 30 to 35 minutes or until done (165º F.), turning after 15 minutes and brushing occasionally with sauce mixture. Transfer chicken to plate and sprinkle with onions.