Hot Ham and Swiss Pinwheels

Hot Ham and Swiss Pinwheels have smoked ham and melty swiss cheese that are rolled up in croissant dough and are brushed with a buttery garlic poppyseed topping!  The perfect insanely delicious quick and easy dinner or appetizer!  

Hot Ham and Swiss Pinwheels

School is starting for us next week and I can’t believe it.  We are so ready for it to be back in session. We all know how crazy life gets when school starts and I am all about the quick and easy meals.  My boys enjoy cooking so much in the kitchen that I gave them a day two nights a week to make something that they love.  We always make these hot pinwheels at our house.  We have stuffed them with pepperoni and made pizza pinwheels, but our favorite variation is these hot ham and swiss pinwheels.

You can’t beat the ham and melty swiss cheese combo.  Plus– that garlic butter poppyseed topping! It is amazing!  I have one of our families favorite secret ingredient in the topping, and these truly are the best.  These are so perfect for a quick meal or a party appetizer favorite!

How do you make hot ham and swiss pinwheels?

  1. Start by unrolling your croissant dough and divide it into 4 sections.  Pinch the seams to seal and spread about 1 heaping teaspoon of dijon mustard on top.
  2. Add 2 slices of swiss cheese and smoked ham on top.  Roll up each rectangle and seal the seam.
  3. Cut each roll into 3-4 slices.  Place on a greased 8×8 inch pan.  Brush the tops with the buttery garlic butter poppyseed spread and bake.

How long does it take to bake a pinwheel?

Bake in a preheated 350-degree oven for 13-15 minutes or until puffed and golden.

What is the best ham to use?

A high-quality deli ham is best to use.  We like to use smoked ham, but it is whatever your family prefers.

These delicious ham and swiss pinwheels wrapped up in a butter garlic crescent are to die for.  They were gone in minutes at our house and we all can’t get enough when we make them.  I know that your family will love these just as much as we did.

For more appetizer and quick dinner ideas be sure to try:

5.0 from 1 reviews
Hot Ham and Swiss Pinwheels
 
Prep time
Cook time
Total time
 
Hot Ham and Swiss Pinwheels have smoked ham and melty swiss cheese that are rolled up in croissant dough and are brushed with a buttery garlic poppyseed topping!  The perfect insanely delicious quick and easy dinner or appetizer!
Author:
Serves: 12-14
Ingredients
  • 1 (8 ounce) tube crescent roll dough
  • ½ pound sliced deli ham
  • 8 ounce sliced swiss cheese
  • ¼ cup butter, melted
  • ½ Tablespoon Worchestershire Sauce
  • ¼ teaspoon garlic powder
  • 2 Tablespoons fresh parsley, minced
  • 1 teaspoon poppyseeds
Instructions
  1. Preheat oven to 350 degrees and grease an 8x8 inch pan. Start by unrolling your croissant dough and divide it into 4 sections. Pinch the seams to seal.
  2. Spread about 1 heaping teaspoon of dijon mustard on top. Add 2 slices of swiss cheese and smoked ham on top. Roll up each rectangle and seal the seam.
  3. Cut each roll into 3-4 slices. Place on a greased 8x8 inch pan. In a small bowl add the melted butter, Worcestershire sauce, garlic powder, parsley, and poppyseeds. Brush on top of the pinwheels. Bake for 13-15 minutes or until golden brown.

 

Grilled Zucchini

Grilled Zucchini is the perfect summer side for just about any meal! Light and flavorful zucchini slices are given the perfect grill and covered in lemon juice for a fresh and simple kick.

I love barbecuing in the summer, and you’ll find me in front of the grill 8 days out of 10 making salmon foil packs or Easy Grilled Chicken Breasts.  When I’m cooking a main dish on the grill, I find it so much easier to make a side that can be cooked on the grill too!

Grilled Zucchini on skewers

Grilled zucchini is the perfect way to round out an easy meal on the grill. It goes great alongside pretty much any meal and is both quick and simple to make. The olive oil and lemon create a delicious ‘marinade’ that won’t overpower the flavor of the zucchini!

How To Grill Zucchini

I love making baked zucchini, but in the summer months, the grill is my friend! There is nothing like food off the grill with a slightly smoky flavor cooked on the deck. While I often make Grilled Herb Marinated Veggies, I always have TONS of zucchini from the garden so we make a lot of grilled zucchini too!

To Make Grilled Zucchini…

  • If using wood skewers, soak them in water.
  • Cut zucchini into ¾”-1″ pieces.
  • Toss with olive oil, seasonings and a squeeze of lemon
  • Thread onto skewers and grill for about 3 to 5 minutes or until tender crisp. 
  • Give an additional squeeze of lemon (or parmesan) and serve.

Grilled Zucchini prepped on a white platter and ready for grilling

More Zucchini Recipes You’ll Love

Close up of Grilled Zucchini

How Long To Grill Zucchini

Grilled zucchini cooks fast, so you need to make sure you are watching it while you cooked. No one likes mushy food!

Your grill should be preheated to medium high before you start cooking them. Place your grilled zucchini on the grill and cook it for about 3-5 minutes on each side. Once it is cooked on both sides and tender yet still crisp (it should hold its shape well), take them off the grill and enjoy them right away!

Grilled Zucchini

Light and flavorful zucchini slices are given the perfect grill and covered in lemon juice for a fresh kick that you won’t get from any other side dish.

  • 2 medium zucchini
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 lemon (divided use)
  • seasoning salt & pepper to taste
  1. Preheat grill to medium-high.
  2. Slice zucchini about 3/4″ thick and place in a bowl.
  3. Add olive oil, garlic powder, salt & pepper. Squeeze half of the lemon over the zucchini and toss to combine.
  4. Thread zucchini onto skewers and grill 3-5 minutes on each side or until tender crisp. Remove from grill and squeeze remaining lemon overtop.
  5. Serve immediately.

REPIN this Easy Side Dish

Grilled Zucchini is the perfect summer side to just about any meal! Light and flavorful zucchini slices are given the perfect grill and covered in lemon juice for a fresh and simple kick. #spendwithpennies #grilledzucchini #grilledvegetables #easyrecipe #easyside #freshrecipe

 

 

 

Grilled Zucchini is the perfect summer side to just about any meal! Light and flavorful zucchini slices are given the perfect grill and covered in lemon juice for a fresh and simple kick. #spendwithpennies #grilledzucchini #grilledvegetables #easyrecipe #easyside #freshrecipe

The post Grilled Zucchini appeared first on Spend With Pennies.

Bento Box Turkey Club Roll Ups

Your kids will love these Turkey Club Roll Ups packed in their bento style lunchbox!

Your kids will love these Turkey Club Roll Ups packed in their bento style lunchbox!

It’s back-to-school season, which means getting back into routines, especially for meals.

(more…)

Instant Pot Beef and Broccoli

Instant Pot Beef and Broccoli is a flavorful Chinese meal made in minutes by pressure cooking. For this recipe slices of beef chuck are marinated in a sesame, soy, ginger, and garlic mixture. The beef is cooked until tender in a soy and oyster sauce base. Broccoli florets are steamed in the Instant Pot until crisp-tender. The dish can be served with rice and garnished with sesame seeds.

Instant Pot Beef and Broccoli over a bed of rice

Hi there! It’s Jessica Gavin, Certified Culinary Scientist and I’m excited to share this classic beef and broccoli recipe with you. The key to success when using a pressure cooker to prepare this dish is selecting the right cut of beef. Using pieces of chuck roast stays tender when cooked in elevated temperatures.

The beef cooks in a combination of soy sauce and oyster sauce, which provides a burst of umami flavors with each bite. I often utilize these two ingredients in my Asian cooking, such as in this easy stir-fry sauce where it pairs well with any combination of proteins or vegetables. An advantage of using the Instant Pot is that you can quickly steam the broccoli all-in-one place for a tasty one-pot meal! So skip the takeout and make healthier balanced meal option any day of the week.

Choosing the right beef for pressure cooking

Typically when I make my traditional beef and broccoli recipe, I use a simple stir-fry technique and fast cooking beef like short ribs or flank steak. However, using an electric pressure cooker changes the rate at which the beef is cooked. Enclosed vessels create superheated steam at about 10 to 12 psi (pounds per square inch), which elevates the temperature above boiling (around 239 to 248ºF), cooking the foods at a faster pace. You check out my Instant Pot guide to learn more about how this multi-cooker works.

Beef chuck in a bowl with raw pieces of garlic and ginger

If the right cut of beef is not selected, then it can become dry very quickly. Lean cuts don’t work as well, but cheaper pieces like chuck roast or chuck eye roll (my first choice) from the shoulder is plentiful in connective tissue and benefit the most from moist heat cooking.

How to Cook Beef and Broccoli in an Instant Pot

  • Cut the pieces of meat into even sized pieces for even cooking.
  • Use a steak marinade to quickly infuse flavor inside and out of the beef.
  • Lightly stir-fry the beef before pressure cooking to develop layers of flavors.
  • Pressure cook for a brief time period and use the “quick release” method to rapidly release the pressure.
  • Use a cornstarch slurry as a thickening agent for the sauce towards the end of cooking.
  • Use the saute function and close the lid to quickly steam the broccoli.

making beef and broccoli in an Instant Pot

After about 10 minutes of cook time, the pot is filled with juicy beef coated in a savory sauce that’s going to make you salivate. It’s a nice bonus to be able to prepare the broccoli florets alongside the beef.

I like to serve this dish with fluffy white rice, but a great low carb option is sauteed cauliflower rice. This recipe makes the perfect amount for a family of four, or delicious leftovers the next day. It’s a crowd-pleasing dish that’s extremely easy to prepare, even on busy weeknights.

Close up photo of beef and broccoli topped with sesame seeds

Instant Pot Beef and Broccoli
 
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4 servings
Ingredients
  • Beef Marinade-
  • 1 ½ pounds beef chuck eye roll or chuck roast, cut into ¼-inch thick slices, 2-inches long
  • 2 tablespoons soy sauce
  • ½ teaspoon sesame oil
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • Sauce-
  • 1 cup unsalted beef stock
  • ⅓ cup oyster sauce
  • ⅓ cup soy sauce
  • 2 tablespoons cornstarch
  • ¼ cup water
  • Beef and Broccoli-
  • 2 tablespoon vegetable oil
  • 5 cups broccoli florets, about 2-inch sized pieces
  • Black pepper as needed for seasoning
Instructions
  1. In a medium-sized bowl combine beef slices, soy sauce, sesame oil, ginger, and garlic. Marinate the beef at room temperature for 15 minutes.
  2. Select "Saute" on the Instant Pot. Allow pot to heat, it will indicate "Hot" on the display when ready.
  3. Add 2 tablespoons olive oil to the pot. Once hot, work in two batches, add beef and lightly brown on one side for 1 minute, flip over and brown another 1 minute. Press “Keep Warm/Cancel”.
  4. Add all the beef back to the pot and pour in the sauce.
  5. Make sure that the release valve is in the "Sealing" position.
  6. Place the lid on the Instant Pot, turn and lock the lid.
  7. Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 6 minutes using the "+" or "-" buttons.
  8. Once cook time is complete, carefully quick release the pressure.
  9. Carefully remove the lid, opening the top away from you as steam will be released from the pot.
  10. In a small bowl combine cornstarch and water to make a slurry.
  11. Select "Saute" on the Instant Pot, once the stewing liquid begins to boil add the cornstarch slurry.
  12. Cook, stirring until the liquid is thickened, 60 to 90 seconds.
  13. Add the broccoli and stir to combine. Cover pot with the lid and tighten, and cook the broccoli until the florets are tender on the “saute” function, about 3 to 5 minutes.
  14. Season beef and broccoli with black pepper as desired.
  15. Serve with rice.

 

Apple Crisp

Apple Crisp is simple, homemade goodness from the oven! This was a dessert we had frequently when I was young and the smell of it baking in the oven brings back such happy memories

Sweet and tart cinnamon kissed apples are topped with a buttery brown sugar oat topping.  I love to add in crushed pecans to bring together a the perfect blend of flavours and textures! Homemade Apple Crisp is happiness in a pan and is sure to become a favorite in your home too!

REPIN This Recipe Here!

A serving of Apple Crisp topped with ice cream and served on a white plate

(more…)

The post Apple Crisp appeared first on Spend With Pennies.

Broccoli Pasta Salad

Broccoli Pasta Salad is the perfect dish for a summer barbecue or a potluck dinner at any time of the year!

Tender pasta, crisp fresh broccoli, red onion, cranberries, and smoky bacon are all tossed together with a rich creamy dressing to create a delightful and fresh salad everyone loves! Sweet, zesty and full of flavor, this broccoli pasta salad will be one of the first things gone from your potluck table!

broccoli pasta salad with wooden serving spoons

(more…)

The post Broccoli Pasta Salad appeared first on Spend With Pennies.

Skinnytaste Meal Plan (August 13-August 19)

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

Just a friendly reminder, to receive my new recipes or meal plans via email, make sure you’re signed up for my email subscription (it’s free!). Second, have you pre-ordered my cookbook Skinnytaste One and Done? It comes out Oct 9, but you can get 4 free recipes from the book now, with your pre-order. More details here!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them! 

MONDAY (8/13)
B: Loaded Baked Omelet Muffins* (2) with 1 cup mixed berries (0)
L: Greek Turkey Meatballs* (5) with ¼ cup Skinny Tzatziki (0), ½ whole wheat pita (2) and sliced tomatoes (0)
D: Grilled Pizza (6)
Totals: Freestyle Points 15, Calories 861**

TUESDAY (8/14)
B: Loaded Baked Omelet Muffins (2) with a banana (0)
L: Greek Turkey Meatballs (5) with ¼ cup Skinny Tzatziki (0), ½ whole wheat pita (2) and sliced tomatoes (0)
D: Easy Crock Pot Chicken and Black Bean Taco Salad (6)
Totals: Freestyle Points 15, Calories 930**

WEDNESDAY (8/15)
B: Loaded Baked Omelet Muffins (2) with 1 cup mixed berries (0)
L: Greek Turkey Meatballs (5) with ¼ cup Skinny Tzatziki (0), ½ whole wheat pita (2) and sliced tomatoes (0)
D: Korean Beef Rice Bowls (10)
Totals: Freestyle Points 19, Calories 1,013**

THURSDAY (8/16)
B: Loaded Baked Omelet Muffins (2) with a banana (0)
L: Greek Turkey Meatballs (5) with ¼ cup Skinny Tzatziki (0), ½ whole wheat pita (2) and sliced tomatoes (0)
D: Orecchiette Pasta with Chicken Sausage and Broccoli (8)
Totals: Freestyle Points 17, Calories 924**

FRIDAY (8/17)
B: Greek Yogurt with Berries, Nuts and Honey (5)
L: Asparagus Egg and Bacon Salad with Dijon Vinaigrette*** (3)
D: Smoky Spice Rubbed Grilled Salmon with Black Beans and Corn (1)
Totals: Freestyle Points 9, Calories 869**

SATURDAY (8/18)
B: 3 Chewy Chocolate Chip Oatmeal Breakfast Cookies (4) with a nectarine (0)
L: LEFTOVER Orecchiette Pasta with Sausage and Broccoli (8)
D: DINNER OUT!
Totals: Freestyle Points 12, Calories 495**

SUNDAY (8/19)
B: Bacon Egg and Avocado Breakfast Sandwich (6)
L: Skinny Low-Yolk Egg Salad (1) (Recipe x 2) on 1 whole wheat pita (4) with 2 slices tomato (0) and a handful of arugula (0)
D: Baked Chicken Milanese with Arugula and Tomatoes (4)
Totals: Freestyle Points 15, Calories 863**

*Make omelets, meatballs and tzatziki Sunday night

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Cook and prep Asparagus Salad Thurs night

(more…)

Avocado Chicken Salad

Avocado Chicken Salad is easy to make and you will never want to make your chicken salad without avocado again!  Perfect on a sandwich, croissant or served with tortilla chips!

Avocado Chicken Salad

I have a lot of recipes here on the blog.  A lot of really old ones that are SO good as well.  I decided that instead of bringing all new recipes, I was going to give the old ones a facelift and bring them back to life.  I use my website all of the time for our favorite recipes.  And this recipe is one of my go-to recipes.  Avocado chicken salad is one of my favorite things to make for lunch.  I stack it on whole wheat bread with romaine lettuce, tomato, and top it with sprouts and micro kale.

I made this recipe in the very beginning of the blog because my oldest son loves chicken salad sandwiches, especially to take in his lunch for school.  I decided to jazz it up a bit and add avocado and it has become one of our favorites and a lunchtime staple.

How do you make avocado chicken salad?

  • Start by using 2 cups of cooked and diced chicken.  Rotisserie Chicken or even canned chicken works great.
  • Add in diced avocado, mayonnaise, chopped cilantro, lime juice, and salt and pepper.  Mix together.
  • Use it to make a sandwich, or serve with tortilla chips.

What can I substitute mayonnaise with?

  • Greek Yogurt
  • Hummus
  • Pesto
  • Nut Butter

 

Tips for picking out the perfect avocados:

  • Squeeze the avocado.  Hold it in the palm of your hand and gently squeeze.  A ripe avocado should yield to firm, gentle pressure, but shouldn’t feel overly soft or mushy.
  • You can also check under the stem.  Peel back the small stem or cap at the top of the avocado.  If it comes away easily, and you find green underneath, it is ripe and ready to go.

More avocado recipes that you will enjoy:

Picture update 8/11/18

 

 

Avocado Chicken Salad
 
Prep time
Total time
 
Avocado Chicken Salad is easy to make and you will never want to make your chicken salad without avocado again!  Perfect on a sandwich, croissant or served with tortilla chips!
Author:
Serves: 4
Ingredients
  • 2 cups cooked and shredded chicken (about 3 chicken breasts)
  • ½ cup mayonnaise
  • 1 teaspoon freshly chopped cilantro
  • 1 large avocado diced
  • 2 tsp lime juice
  • ½ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. In a medium sized mixing bowl, add chicken, mayonnaise, cilantro, avocado, lime juice, salt and pepper. Mix until combined.
  2. Serve in a sandwich or croissant or with tortilla chips.

Bacon Egg and Avocado Breakfast Sandwich

Bacon, egg and avocado on a bagel is my favorite breakfast sandwich made with scrambled eggs, center cut bacon and sliced tomatoes on my homemade bagels.

Bacon, egg and avocado on a bagel is my favorite breakfast sandwich made with scrambled eggs, center cut bacon and sliced tomatoes on my homemade bagels.

These are breakfast goals right here!! If you’re a breakfast person and like to start your day with a big meal, then this sandwich has your name all over it! Also great for brunch or lunch.

(more…)

Creamy Taco Salad

This Creamy Taco Salad is the ultimate fun party meal for game day. It’s simple, perfect for a crowd, and oh so delicious!

Hi all! It’s Becky from The Cookie Rookie back with another fun and easy (SUPER EASY) recipe! I’m a new mom, so at our house we are all about making meals as simple as possible. That being said, every Sunday is still filled with football, and that means good food is a must. Nachos, wings, and all the fixins can be nice, but sometimes I crave a hearty salad instead. I’m not claiming this Creamy Taco Salad is healthy by any means, but it does have a lighter feel than your typical game day eats. It’s a fresh take on a classic recipe, and I hope you love it as much as we do!

The key to making this fun and easy recipe unique is mixing thin salsa with your favorite creamy dressing. The result is Tex Mex perfection. The ultimate dressing to set your Taco Salad apart. Whether you’re watching football with a crowd or just home with your family and need something fast, this is sure to please.

Enjoy!

Creamy Taco Salad
 
Author:
Serves: 4
Ingredients
  • 4 10 inch flour tortillas
  • Olive Oil (divided)
  • 1 lb lean ground beef
  • 1 (1 ounce) packet taco seasoning
  • 1 (8 ounce) can tomato sauce
  • 2 large romaine hearts, chopped/shredded (or 1 large head iceberg lettuce)
  • 1 (16 ounce) can black beans
  • 2 (2¼ ounce) can sliced black olives
  • 1 cup shredded Mexican blend cheese
  • 1 large red onion, diced
  • ¼ cup fresh cilantro, chopped
  • 1 (4 ounce) can green chiles, drained
  • 1 pint grape tomatoes, chopped
  • ½ package (5 ounces) Nacho chips (such as doritos)
  • ½ cup thin salsa
  • ¾ cup creamy dressing (you can use ranch, thousand island, avocado lime, whatever you love!)
Instructions
  1. Preheat oven to 425F. Brush or spray both sides of each tortilla with olive oil. Place torillas inside oven safe bowls to create the shape you desire. Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside.
  2. In a dutch oven over medium heat, heat 1 tbsp olive oil and add beef. Crumble as it cooks. Add taco seasoning and tomato sauce and allow to cook down until it's your desired consistency. Drain excess sauce.
  3. In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, cilantro, tomatoes, and chips. Toss to combine.
  4. In a small container stir together the dressing and salsa. Pour over the salad and toss to coat.
  5. Enjoy!