Pinwheels_Taking High Tea to a new level!

I love these “sandwiches”!  Pinwheels are so versatile; elegant enough for High Tea and perfect for afternoon picnic, bridal/baby shower any other group event.  Always receive rave reviews and only 40 calories a serving! 

Just recently made for LB’s fundraising event; they were perfect ending to an hour of Zumba with a much needed bottle of water; or in as in my case two!

Chicken Pinwheels

1 c finely chopped chicken

½ c chopped iceberg lettuce

½ c shredded cheddar cheese

1/3 c chopped green onion

1/3 c chopped red pepper

4 oz light cream cheese

2 t low fat sour cream

1 T hot pepper jelly

3 – 9 inch whole wheat tortillas

In a medium bowl, combine first 5 ingredients, set aside.

In a smaller bowl, combine softened cream cheese, sour cream, and red pepper jelly with an electric mixer. 

Spread 1/3 cream cheese mixture on each tortilla; leaving an ¼ in border around the edge.  Sprinkle with 1/3 chicken mixture and roll up tightly; jelly roll style. 

Wrap roll in saran wrap and refrigerate for 2 – 24 hours. 

Cut each roll into 8 slices / 24 pinwheels / 41 calories per serving

Roasted Red Pepper Roll Ups

4 oz reduced fat cream cheese, softened

4 oz chevrie goat cheese, softened

1 T skim milk

1 glaric clove

¼ t black pepper

½ c canned roasted red peppers, drained and finely chopped

¼ c snipped fresh basil

3 – 8 inch tortillas

2 cups fresh spinach leaves

In a medium bowl, beat cream cheese with electric mixer for approx. 30 seconds.  Add goat cheese, milk, garlic and pepper; beat until smooth.  Stir in red peppers and basil. 

Divide filling among tortillas; spread within ½ inch of the edges.   Arrange spinach leaves over the filling.  Carefully roll tortillas up tightly.  Cover an chill for 2 – 24 hours. 

Cut each roll into 8 pieces/makes 24 servings/40 calories

Mediterranean Tuna Salad

Didn’t take anything out for dinner tonight.  Yearning for something light.  Popped down to the grocery market at lunch and picked up ingredients for this dish.  Not hearty enough for hubby so served with pumpernickel bread, Brie cheese slices and a bit of Italian pesto cold pasta salad.  Yum! 

Mediterranean Tuna Salad

1 12-oz tin of tuna packed in water

½ red onion, thinly sliced

1 celery stalk, thinly sliced

3 T freshly squeezed lemon juice

1 T olive oil

¼ t freshly ground pepper

¼ t sea salt

1 large tomato sliced

1 pita

olive oil cooking spray

dried greek seasoning

Combine 1^st three ingredients in a bowl.  Add lemon juice and next 3 ingredients; gently toss.  Serve salad over sliced tomatoes. 

Meanwhile, cut up pita in half. Cut each half into quarters and separate.  Lay on cookie sheet, spray with cooking spray and sprinkle with greek seasoning.  Bake in 400 oven for 5-7 mins or until lightly brown.  Cool and serve with salad.

Serves 3/approx. 223 calories per serving.

Leftover salad can be eaten for lunch tomorrow in a pita with shredded salad.  Yum!

Adapted from:  do not know if cooking light or weight watchers; taken from recipe I scanned years ago.  A recipe I have been looking for an excuse to try!  

Pastitsio (also known as Greek Lasagna)

Girls are coming over for dinner, started a new job and now don’t get home til 5:45pm; what can I make ahead that I hope they will like?

Pastitsio, also known as Greek Lasagna.  Made it the night before and K just had to warm up in oven before out walking Levi.  Served with Kale salad (Sumaya loves) and garlic bread. 

Dish was filling yet calorie friendly too.  Icing on the cake:  My worst food critic, Nazli, loved it too!

No complaints at the table tonight; and this was the perfect dish to eat before heading out to watch the girls play first soccer game! 

Pastitsio

½ lb lean ground beef

1 cup of chopped onions (2 medium)

1 10oz box of frozen spinach, thawed and squeezed dry

1 14oz can of fire roasted diced tomatoes

¼ t nutmeg

¼ t cinnamon

Freshly ground pepper to taste

1.5 c of cooked penne noodles

1 12oz can evaporated fat free milk

2 large eggs

2 egg whites

1/3 c crumbled feta cheese

Preheat oven to 350.  Spray 2 quart (deep vs long) casserole dish with non stick spray.

Saute beef and onions in a non stick skilled over med high heat, breaking up meat with a wooden spoon until meat is cooked through.  Stir in spinach, tomatoes, nutmeg, cinnamon and pepper; heat through.  Stir in pasta and transfer into baking dish.

In a medium saucepan, heat the milk to just before the boil.  Whisk in the eggs and egg whites until frothy.  Pour over the beef mixture; sprinkle with cheese and more of the pepper. 

Bake until golden brown, about 45 mins.

6 servings/235 calories

Courtesy of: 

Weight Watchers New Complete Cookbook.

Chocolaty Filled Wafers _ Christmas Cookies

These cookies are so easy to make and loved by all!  Whenever I make them for a family or fund raising function I am always asked for the recipe afterwards.

Chocolaty Filled Wafers 

Wafers:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup quick-cooking oats

1 cup crushed cornflakes

1/2 cup flaked coconut

FILLING:  Philadelphia Chocolate Cream Cheese

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt;

gradually add to creamed mixture and mix well. Stir in the oats, cornflakes and coconut.

Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Flatten with a glass dipped lightly in flour.

Bake at 350 for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Spread about 1 T on half of the cookies and top each with another cookie. Store in refrigerator. Yield: 2 dozen.

Spiced Coffee Slices _ Christmas Cookies

These cookies are very easy to make and go quite well with a hot cup of coffee.  This cookie may look quite plain but do not let it looks deceive you.  I was very surprised at the good feedback.  That is if you like crunchy cookies.  I generally make the dough in mid November and bake cookies a week or two before the Christmas holiday cookie exchange season.  Shown on the far left in picture above.

Spiced Coffee Slices

·       3/4 cup butter, room temperature

·       1 c sugar

·       1/2 c dark brown sugar

·       1 t baking powder

·       1 t cinnamon

·       1/4 t salt

·       2 T instant espresso powder

·       1 T hot water

·       1 egg

·       2 c flour

Assembly

·       1/4 cup sugar

·       1 tsp instant espresso powder

Cookie Dough Preparation: 

1. With an electric mixer, cream together the butter and both sugars in a mixing bowl until light and fluffy.

2. Add the baking powder, cinnamon and salt and blend well.

3. In a separate bowl combine 2 T espresso powder with the hot water until dissolved.

4. Add to the butter mixture along with the egg.

5. Stir in the flour until the dough comes together.

6. Divide dough in half and shape into 2 cylinders, about 1 1/2-inches in diameter.

7. Wrap in plastic wrap and chill or freeze until ready to bake.

How to make Cookies:

1. Preheat oven to 375 degrees F.

2. Line a baking sheet with parchment paper.

3. Slice each log into slices just shy of 1/2-inch thick.

4. Put them on a parchment-lined baking sheet (about 2 inches apart).

5. Mix the 1/4 c sugar with the 1 tsp. instant espresso powder and sprinkle the slices with the mixture.

6. Bake for 9 to 10 minutes or until edges are light brown.

7. Cool on a cookie sheet for a few minutes before transferring to a cooling rack.

Makes 3 dozen cookies