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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Thursday, September 12, 2013

Monday Night Meals: Week 1 Part 2

Philadelphia Eagles Vs. Washington Redskins


Bacon Cream Cheese Rolls

Makes 8-9 rolls


4 oz. cream cheese
4 slices of bacon
¼ small white onion
1 T dried parsley
½ T milk
¼ c flaked Parmesan cheese
1 package of crescent rolls

            Have cream cheese sitting out so it begins to soften. Begin by cooking bacon in a frying pan until crispy. Set the bacon aside on a paper towel to dry. Dice the onion finely, place in a medium bowl. Add the cream cheese, parsley, milk and Parmesan cheese. Cut up the bacon and add to the bowl of ingredients. Mix all together until     well incorporated.

            Preheat oven to 375 F. Pop the can of the crescent rolls and lay out each crescent  Cut each crescent in half lengthwise. Using a spoon, place a heap of cream cheese mixture on each roll, and spread throughout the piece of dough. Starting at the skinny end of the roll, slowly roll up and tuck the end, using the mixture to seal the roll. Place all the rolls on a baking sheet.

            Place the rolls in oven and bake for fifteen minutes, or until they are golden brown. Enjoy! Go Eagles!

Washington DC

Serves 4

Maryland Crab Soup

3-4 large tomatoes
½ c Lima beans (canned)
½ c corn (canned)
2-3 carrots
1 T Old Bay Seasoning
½ lb. crab meat (blue crab if available)
1 ½ c water
1 c beef broth
Crab Legs (cooked)


            Begin by slicing up the tomatoes. In a large pot, add the water and tomatoes on medium heat and bring to boil. Lower heat and allow tomatoes to stew for fifteen minutes.

            Slice up the carrots, add the Lima beans, corn and carrots to the pot. Add the seasoning and beef broth as well, allow the mixture to simmer for five minutes. Add the crab meat and legs to the pot, allow the soup to reach a boil, simmer for ten minutes and serve. Enjoy, go Redskins!

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