Beef and Provolone Crescents *

 1 can refrigerated crescent rolls

1 Tbsp italian salad dressing

3 slices provolone cheese, cut into strips

3 Tbsp chopped roasted red bell peppers

4 oz thinly sliced deli roast beef, cut into strips

Heat oven to 350.  Spray cookie sheet with cooking spray.  Unroll crescent dough and separate into 8 triangles.  Press out each triangle so shortest side is about 4 inches.  Brush each triangle with salad dressing.  Top each triangle with cheese (divided equally among triangles), 1/2 tsp roasted red bell peppers and beef (divided equally among triangles).  Ensure all toppings fit on triangle, fold cheese or beef if necessary.  Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.    Bake 15-19 minutes or until golden brown.  

Serves 8

Hot Honey Brussels and Lemon Ricotta Flatbread *

 8 oz fresh brussel sprouts, Trimmed, halved and thinly sliced

1 Tbsp italian seasoning

1 lemon, zested and quartered

4 oz ricotta cheese

2 flatbreads, approx 8x6 inches each

3/4 oz Hot honey

1/2 cup italian cheese blend, shredded

1/4 cup parmesan cheese

EVOO

Salt and Pepper, to taste

Preheat oven to 450.  Heat a large drizzle of oil in large pan over medium heat.  Add brussels sprouts, season with 1/2 tsp italian seasoning and a pinch of salt and pepper.  Cook, stirring occasionally until bright green and softened, about 5-7 minutes.  Remove from heat.  In a small bowl, combine half the lemon zest, ricotta, 1/2 tsp italian seasoning, and juice of one quarter of the lemon.  Stir in 1 Tbsp oil and season with salt and pepper.  Place flatbreads on a baking sheet.  Brush each flatbread with a drizzle of olive oil and season with small pinch of salt and pepper.  Bake in oven 3-5 minutes.  Carefully spread toasted flatbreads with lemon ricotta.  Top with brussels sprouts in an even layer.  Sprinkle with italian cheese blend and half the parmesan.  Bake until cheese melts and flatbreads are crispy, about 4-6 minutes.  Cut flatbreads into pieces.  Drizzle with hot honey.  Sprinkle with remaining parmesan and remaining lemon zest to taste.  Serve with remaining lemon wedges on the side.

Serves 2

Burrito Pizza *

 2 Tbsp EVOO

1 can (13.8 oz) refrigerated classic pizza crust

1/2 cup chopped onion

1 clove garlic, finely chopped

1 can (12-15 oz) black beans, undrained

1 tsp ground cumin

1 tsp ground coriander

1 tsp pepper

2 cups cooked rice

1 Tbsp butter

1 can (4.5 oz) chopped green chiles

1 cup salsa

8 oz shredded mexican cheese blend

2 Tbsp chopped fresh cilantro

1 cup frozen corn

Heat oven to 350.  Brush 1 tsp oil on large cookie sheet.  Unroll pizza crust dough on cookie sheet into 12x9 inch rectangle; brush with 2 tsp oil.  Bake 10 minutes.  Meanwhile, in skillet, heat remaining 1 Tbsp oil over medium heat.  Add onion and garlic; cook 3 minutes, stirring occasionally, until onion is tender.  Stir in undrained beans, cumin, coriander and pepper; cook 1 minute.  Stir in rice and butter.  Stir in chiles.  Remove from heat and set aside.  Spread thin layer of salsa over partially baked crust.  Layer with 1/2 cup of the cheese and the bean mixture.  Sprinkle with 1 Tbsp cilantro, corn and remaining 1 1/2 cups cheese.  Bake 20-30 minutes longer or until edges of crust are golden brown and cheese is melted.  Garnish with remaining cilantro.

Serves 6

Beef Stroganoff Stew *

 1 onion, chopped

1 clove garlic, minced

1 lb boneless beef tip steak, cut into 1/2 inch pieces

2 cans (18 oz) progresso creamy mushroom soup

1/2 cup water

2 1/2 cups uncooked wide egg noodles (4 oz)

1 cup sour cream

3/4 tsp salt

2 Tbsp fresh chopped parsley

In crock pot, layer onion, garlic and beef.  Pour soup and water over beef.  Cover:  cook on low heat 5-7 hours.  Stir noodles into mixture.  Increase heat to high.  Cover, cook 20-30 minutes or until noodles are tender.  Stir in sour cream and salt.  Garnish with parsley.

Serves 5