I made chicken enchiladas for dinner tonight since
I forgot my mozzerella for my Italian chicken. :(
Chicken enchiladas only call for 1/2 a block of cream cheese.
We dont eat cream cheese on or with anything so I knew the other
1/2 would go bad it I put it in the fridge.
So... I decided to experiment for lunches tomorrow with things I had in the fridge.
I my food processor, I tossed in:
4 oz. of fat free cream cheese, softened
2 Tb green chilis
5 grape tomatoes
1/2 tsp garlic powder
1/2 tsp cumin
and a few slices of jalapeño.
(we had some left in the fridge from nacho night, it just adds a little spice)
I pulsed until every thing was mixed together well but not until it was a paste.
I rolled out one can of crescent rolls and pinched together all the creases.
Spread the creamy mixture over the crescents.
Starting at one end, roll into one big jelly roll.
Let set in freezer for about 20 minutes to set up.
Cut into 6 slices (Pinwheels)
Place each pinwheel into its own space in the muffin tin.
Bake at 350 for about 10-15 minutes or until the crescents are golden brown.
Let them cool well so that the cream cheese will set back up.
Hubby said that they are the best pinwheels that "we" ever made. lol
That says a lot because we have tried numerous different flavors.
These are perfect cold for lunch kits!
On another note...
I made my Yogi tea after cooking dinner. I love the messages.
Here is mine from tonight.
It was a good reminder of my summer goal to be a better me:)