Crescent Roll Cheesy Bites (my easiest and most popular recipe)

crescentrolls

These little appetizers are my go to recipe to make for any party, get together, or snack for movie night at home.

I started making them a few years ago when trying to throw together a snack with random ingredients I had in my fridge. Since then I’ve tried all different variations and make them almost every other week.

They are always a crowd pleaser and are  so very easy to make.

Let’s get started!

Ingredients:

  • 1 roll of Pillsbury Crescent Rolls
  • 1 block of Cream Cheese
  • 3/4 cup of your choice of shredded cheese
  • 1 Tablespoon of taco seasoning
  • Plus any extra add ins. For example I sometimes throw in Corn, Onions, Green Peppers, or Chicken

Directions:

  • Pre-heat oven to 350 degrees.
  • Spray a mini muffin pan and set aside.
  • Let the cream cheese soften a bit.
  • In a mixer, mix together the cream cheese, shredded cheese and any other ingredients you wish to add.
  • Unwrap the crescent rolls and rip off a pieces that is approximately 2×2 inches. Flatten the roll on the counter and place a spoonful of the mixed cheese mixture in the center of the dough. Fold up the edges to create a little ball. Place the ball into the mini muffin pan.
  • Repeat until you have used all of the crescent rolls. 
  • Bake the bites in the oven for 8-9 minutes (or until they are a little toasted on top)
  • Devour them!

 

Cranberry, Pecan, and White Cheddar Cheese Ball Recipe

cranberrypecancheddarcheeseball
This post is about cheese, what more do you need to know?

This summer has been filled with a lot of wine and toasting. What goes good with wine? Cheese. (Actually what doesn’t go with cheese?) This savory and sweet cheese ball goes well with both white wine and red wine as well as fun conversations with girl friends or long talks on docks with your love. (I made this cheese ball for both a girls’ night in as well as our anniversary trip to the Finger Lakes.)

It’s easy. Super easy. So if you’re still looking for a last-minute recipe to make for a Fourth of July get together you’ve found it!

I hope you all have a fun long weekend celebrating with friends and family. My best friend gets married this Saturday and I’m a ball of emotions. It’s going to be a beautiful wedding weekend. Think of me as I nervously await my Matron of Honor speech – I’m terrified of public speaking!  But in all seriousness, I can’t wait to celebrate her and her love all weekend long. They are the most adorable couple.  Cheers to them! 

Now go and enjoy some wine with this awesome cheese ball:

Cranberry, Pecan, and White Cheddar Cheese Ball:

cheeseball
 Ingredients:

  • ½ cup Chopped Pecans
  • 8 ounces of Cream Cheese, Softened
  • 8 ounces, weight Shredded Sharp White Cheddar Cheese
  • ¼ teaspoons Salt
  • 1 teaspoon Worcestershire Sauce
  • 1-½ cup Dried Cranberries

Directions:

  • Pre heat the oven to 350 degrees. Line a baking sheet with parchment paper. Spread the chopped pecans evenly over the baking pan and bake for 5 minutes.
  • In a mixer, beat together the softened cream cheese and the shredded white cheddar cheese. 
  • Add in the pecans, Worcestershire sauce, and salt. Mix until everything is well blended. About 5 minutes. 
  • Remove the mixture from the mixer and form it into a ball. Wrap the ball in Saran wrap and chill in the refrigerator for at least 45 minutes. (I did mine the night before and let it sit in the fridge over night because of timing)
  • Remove the cheese ball from the fridge and remove the Saran wrap. Cover the cheese ball in dried cranberries. You will have to push the cranberries into the cheese ball to secure them into place.
  • Serve with crackers and enjoy! 

cranberrypecanwhitecheddarcheeseball
spread 
xoxo Katie

Skinny Mozzarella Sticks

skinny moz sticks

I love everything about the holidays except one thing: those pesky extra pounds that creep on after the multitude of holiday parties. I’m really feeling the extra weight this season. It is just so hard to say no to your favorite cookies, traditional family meals, and excessive drinking. Everything is a celebration – which means bring on the food and drink – which means an extra five pounds on my hips come January!

I always struggle at holiday parties. When food is in front of me I’m bound to eat it. Add alcohol into the mix and I tend to snack on double the amount that I should. I always like to bring a healthier plate to holiday parties to give me a little help.

This is why I was so happy to perfect this recipe of  “Skinny” Mozzarella Sticks. They are so tasty that you don’t think twice about them being healthier than any kind you’d order up at your local bar. Made with egg roll wrappers, you can eat 2 or 3 of these mouth-watering treats and not feel too guilty!

They are an instant crowd pleaser for all ages. Plus, they won’t hurt your Christmas budget or take up too much of your precious Holiday time, leaving more time to celebrate!

Total Time: 20 minutes

Ingredients

Egg_Roll__Wrappers 0003090000264_500X500

12 pieces of mozzarella string cheese (I use Weight Watchers brand, only 1 point each)

12 egg roll wrappers

Olive oil (about 1/4 cup)

Marina sauce for dipping

Directions:

1. Lay an egg wrapper flat and place a single cheese string in the bottom corner. Fold bottom corner and roll up. Dip the remaining corners in water and fold them around the cheese. (the water acts as a sealer. otherwise the wrapper will flap open while cooking).

2. Repeat with all wrappers and cheese sticks.

3. Begin to heat olive oil on a frying pan on your stove top.

4. Once the oil starts to bubble, add the sticks, a few at a time. Fry time for about 1 minute on each side or until they are golden brown.

5. Lie the finished sticks on papers towels to drain the excess oil.

6. Serve hot with marina sauce for dipping!

Happy Christmas feasting! 

xoxo katie

Skinny Chicken Enchiladas

Skinny Chicken Enchiladas

Allow me to introduce you to my new favorite go to meal – Skinny Chicken Enchiladas! These are so tasty and easy!

Best part:1 enchilada only has 150 calories and 7 grams of fat! (for comparison, a regular chicken enchilada has around 320 calories and 13 grams of fat…) 

Ingredients:

Makes 8 Enchiladas

8  8-inch whole wheat tortillas

Enchilada Filling

  • 2.5 cups of cooked chicken breast, shredded (4-6 chicken breasts)
  • 1 cup chopped onion
  • 1 whole green bell pepper, chopped
  • 1/2 tsp cumin
  • 1/2 cup non-fat Greek Yogurt (plain)
  • 1/2 cup reduced fat shredded cheese

Enchilada Sauce

  • 3/4 cup Salsa (I prefer the Mango Peach Salsa from Costco)
  • 1/4 cup non-fat Greek Yogurt (plain)

Additional ingredients:

  • 1/4 cup Salsa (to place on the bottom of the dish)
  • 1/3 cup reduced fat shredded cheese (to sprinkle on top of enchiladas before placing in the oven)

Directions

  1. Preheat oven to 350 degrees F.
  2. Spray a  9x 13 pan with cooking spray
  3. Sautee onion and green pepper until onions are lightly brown
  4. In a large bowl, prepare the enchilada filling. Mix together cooked chicken breast, greek yogurt, onion, green pepper, cumin, and cheese
  5. Pour 1/4 cup of salsa on the bottom of the pan.
  6. Place 1/4 cup of enchilada filling mixture in the center of each tortilla and wrap to create your enchilada. Place each enchilada in the pan with seam facing down.
  7. Create the enchilada sauce by mixing together the 3/4 cup of salsa and 1/4 greek yogurt.
  8. Pour the sauce on top of the enchiladas
  9. Sprinkle the shredded cheese on top of the enchiladas.
  10. Place enchiladas in the oven and cook for 20-30 until cheese is melted.
  11. Serve enchiladas immediately with optional toppings

Try not to eat the whole pan in one serving!

YUM!

xoxo katie

Straight from the White House!

cauliflower mac and cheese

I present you with a super duper easy recipe straight from Michelle Obama’s kitchen!

This Cauliflower Mac and Cheese is a favorite of Malia and Sasha and is now my go to comfort food dish. At first I was little apprehensive, I like cauliflower and all, but why ruin something as wonderful as macaroni and cheese? I was wrong – it is delicious. The cauliflower masks itself as additional cheese so  you think eating extra gooey and warm cheese when you’re actually getting a dose of healthy cauliflower. It is also man approved as Ryan said “gotta save this recipe!” (which I believe also means kid approved) Wohoo for being able to sneak veggies into something that is typically void of nutrients.

This was such a fast meal to make too – took me all of 20 minutes to prepare and then another 25 to bake. Perfect for a busy evening!

So without further ado, let me introduce you to my new favorite:

INGREDIENTS

8 ounces of pasta shells
1 cup skim milk
1 pound of your favorite mixing cheese (I used 1/2 a pound of skinny gouda and 1/2 a pound of sharp cheddar)
1 cauliflower, cut into florets
1/4 cup Parmesan cheese
3 tablespoons chopped flat-leaf parsley
Salt and pepper to taste
1 tablespoon melted butter
1/2 cup bread crumbs

DIRECTIONS

  1. Preheat the oven to 350º. Bring salted water to a boil and cook the pasta until al dente.
  2. Steam the cauliflower until soft, about 10 minutes. Transfer to a food processor. Puree the cauliflower, add some of the steaming liquid to thin the puree a tad bit.
  3. In a large casserole dish, combine the pasta and hot cauliflower puree. Add the milk, both cheeses, parsley, and season with salt and pepper to taste. Mix.
  4. In a small bowl, mix the butter and breadcrumbs with your fingers until it resembles damp sand. Sprinkle across the top of the pasta mixture, then place the dish in the oven for about 25 minutes until the top is crispy and the sauce is bubbling.

Serves 4 to 6.

Enjoy!

xoxo katie