Low Calorie Meals, Slow Cooker Meals

Slow Cooker Beans and Ham

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Ingredients:
1 C dry, uncooked lentils
1/3 C dry, uncooked kidney
2/3 C dry, uncooked navy beans
1.5 C thick cut, diced ham
3 C Beef Stock
1 C water
1 tbsp garlic powder
1.5 tsp dried, minced onions
1 tsp parsley
Salt and Pepper to taste (1 tsp of each)

*I used this mix of beans because I had them stored away from a previous dinner; you can use any type of dry bean with the above recipe.

**In a large bowl, soak beans in 5 cups of water overnight.*

After beans have soaked overnight, pour them into a strainer, rinse beans and drain the water. In a large crock pot, pour rinsed beans, diced, thick-cut ham, beef stock, water, garlic powder, dried, minced onions, parsley, and salt & pepper to taste. Stir all ingredients together, set temperature to low, cover and let cook for 8-10 hours.

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247.5 calories per serving; yields 6 servings

Low Calorie Meals, Meat Entrees

Baked Chicken, Topped with Ham, Turkey Bacon, and Provolone Cheese, with Roasted Red Potatoes and Green Peas *Low Calories*

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Baked Chicken, Topped with Ham, Turkey bacon and Provolone Cheese
2 Organic Chicken Breasts (4oz per piece)
1 tbsp extra virgin olive oil
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp parsley
salt and pepper to taste
4 pcs, thin sliced honey ham (hillshire brand)
4 pcs, thin sliced provolone cheese
1 tbsp ground, turkey bacon (halved)

Preheat oven to 350 degrees Fahrenheit.
Combine extra virgin olive oil, paprika, garlic powder and parsley (salt & pepper if using) in a large, zip-loc bag or medium size bowl. Mix ingredients together and add chicken; coating chicken breasts evenly with spices. (I let mine marinate for about an hour but it’s not necessary.)
Place chicken breasts on a broiler pan and bake for 15 minutes. Flip chicken and bake for an additional 15 minutes. Chicken should be 165 degrees Fahrenheit at the thickest part of the chicken.
If topping chicken with ham, turkey bacon, and cheese, add toppings and broil on high until cheese is fully melted.
***If making the red potatoes in this recipe, you will want to put the potatoes in 10 minutes before the chicken, as it takes the potatoes 10 minutes longer to cook than the potatoes.***

Red Potatoes
2 C peeled and diced red potatoes, raw
1/2 C sweet onion, minced
2 tbsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp parsley
salt and pepper to taste

Preheat oven to 350 degrees Fahrenheit. In a non-stick, medium baking dish, add extra virgin olive oil, diced red potatoes, and minced onion. Mix the potatoes and minced onion, coating them completely with the olive oil. Add the garlic powder, paprika, and parsley. Add salt and pepper if using. Mix the potatoes and onions again to evenly coat with spices. Cover and bake for 40 minutes.

Green Peas
1 C frozen peas
3/4 C water
1 tbsp “Can’t believe it’s not butter”
1 tsp sea salt

In a small pot, add frozen peas, water, butter and salt; bring to a boil over medium high heat. Frozen peas normally cook in about 4 minutes, however, Chris and I like ours a little “more done”. (I cook mine until the water has completely cooked out). Once peas have cooked thoroughly, drain excess water and serve hot.

Calorie Count:

Chicken topped with Sliced Ham, Turkey Bacon and Provolone= 294.5 cal per person
Baked Red Potatoes with minced, Sweet Onion= 255 cal per person
Peas= 88.5 cal
Total= 638 calories per person **If all food is separated evenly and eaten in total.**

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Pasta

Shrimp Pasta topped with Spinach, Button Mushrooms and Roma Tomatoes *Low Calories*

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Servings: 2
Ingredients

Shrimp
16 large, raw shrimp, peeled and deveined
1.5 tbsp extra virgin olive oil
1 half large lemon juice
0.5 tsp minced garlic
0.25 tsp paprika
0.25 tsp parsley
salt and pepper to taste

Sautéed Spinach, Mushrooms, and Roma tomatoes
1 C fresh spinach
1 tbsp extra virgin olive oil
4 button mushrooms
1 half roma tomato
0.25 tsp garlic
salt and pepper to taste

Pasta
1.5 C dry, penne regatta pasta (Dreamfield’s Healthy Carb Living)
1 tbsp extra virgin olive oil
1.5 tbsp “can’t believe it’s not butter”
garlic powder
salt and pepper to taste

In a ziploc bag, combine the shrimp, .5 tbsp olive oil, lemon juice, .5 tsp minced garlic, .25 tsp paprika, .25 tsp parsley, and salt and pepper to taste. Mix shrimp thoroughly with ingredients in ziploc bag and sit to the side.
If adding mushrooms, spinach and tomatoes to pasta, quarter button mushrooms and dice tomatoes; put to the side.

In a medium sized pot, bring water for pasta to a boil (you can add extra virgin olive oil and touch of salt to water if desired). Once the water is boiling, add 1.5 C dry, penne regatta pasta and cook pasta until it is al dente (approximately 8 minutes).

In a medium sauté pan, add 1 tbsp of extra virgin olive oil and heat on medium high heat. Once the oil has warmed and coated the pan, add the button mushrooms and .25 tsp of garlic powder (and salt and pepper if desired). Let mushrooms cook for about two minutes, then add the shrimp that has been marinating in the seasoning. Continue to cook the mushrooms and shrimp on medium high heat for approximately 5 minutes. I cooked the shrimp longer, as Chris likes his shrimp well done. **Determining whether or not shrimp is cooked thoroughly is pretty easy; the shrimp will turn from a grey, translucent color to a pink, opaque color. You will need to stir the shrimp frequently while it is cooking in order for all shrimp to cook evenly.** Once the shrimp is cooked thoroughly, add the diced tomatoes, spinach, and drizzle about .5 tbsp of olive oil on top. Stir the spinach and tomatoes in with the shrimp and mushrooms, cooking for about a minute (spinach cooks extremely fast and I don’t like “mushy” tomatoes, so you can cook it a little longer if you desire).

Once the pasta is al dente, drain water and place pasta in a medium size bowl. Add 1 tbsp of extra virgin olive oil, 1 tbsp of “can’t believe it’s not butter” and salt and pepper to taste. Mix the pasta so it is completely coated.

Plate pasta for two and top with the cooked shrimp, mushrooms, spinach and tomatoes. *I added a touch of shredded parmesan cheese because there is something in my head that says “Pasta cannot be eaten without some type of cheese :-)”.

Calorie Count

Sautéed Shrimp
16 Large, Raw Shrimp= 220 cal
1.5 tbsp extra virgin olive oil= 100 cal
1 tbsp “can’t believe it’s not butter”= 60 cal
1 half large lemon juice= 8 cal
.50 tsp minced garlic= 2.5 cal
.25 tsp paprika= 1.5 cal
.25 tsp parsley= 0 cal

Mushroom, Spinach, Tomato Mix
1 tbsp extra virgin olive oil
1 C fresh spinach= 7 cal
4 button mushrooms= 28 cal
.50 roma tomato= 8 cal
.25 tsp garlic= 1 cal
*salt
*pepper

Pasta
1.5 C dry, penne regatta pasta= 380 cal
1 tbsp extra virgin olive oil= 100 cal
1 tbsp “can’t believe it’s not butter”= 60 cal
salt
pepper

Total Calories=1,041 Calories

Per Person=520.5

Appetizers

I’m Back in Action!

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So, it has been a little over a year since I have posted any new recipes, and I have to say, I have definitely missed it.

The past year of my life has been a series of changes, some of them good, some of them bad; I became the child of a split family at age 29, found out my role-model, my granny, has Alzheimer’s disease, moved three times, found out a life-long friend/old roommate got engaged via facebook :-(, started a new career, got a German Shepard puppy, and the list goes on. At times, I allowed myself to wallow in self-pity or sadness and drift to a place that was not conducive to my health and happiness or the health and happiness of anyone that was around me. Sometimes, we have to hit that proverbial “rock-bottom” before we can see all of the blessings and good things that surround us everyday. I am not sure which point was my “rock-bottom” (there were multiple times that could be up for consideration) but I hit it. Luckily, I was humbled by each negative or positive experience I encountered and found a way to grow as a person. Fast-forward to a year later, I am a stronger, happier and mentally healthier person than I have been in years.

I know what you are thinking, “I thought this is supposed to be a blog about Tara creating new recipes…not a blog about Tara and her trials and tribulations??” And you are 100% correct…this IS a blog about me creating new recipes. However, we all go through circumstances that may change the course of our lives, it is just how we choose to handle those circumstances that makes the difference. That is why I felt compelled to share a bit of private information about myself. We all need an outlet, whether it is working out, reading a book, or having a glass of wine after a long day of work…We. All. Need. An. Outlet. For me, my outlet is cooking. Cooking allows my brain to breathe and de-stress in a way that nothing else does. So without further ado, what you all have been waiting for is on the way…New Recipes!

“We are all visitors with a set plan and once that plan is complete, we become complete.”
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Appetizers

Carlee’s Pizza

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“You gotta try this!!” are the words I hear Miss Carlee Jackson say as she eats the pizza she and her daddy made.  And I must say, if you are looking for an easy dinner to make with your kids, you gotta try this!

8 oz can crescent rolls 16 pepperoni slices 1/4 c Havarti cheese, shredded 3/4 c mozzarella cheese, shredded 3-5 tbsp Momma Mary's Gourmet Traditional Pizza Sauce 3 tbsp flour 1 pc parchment paper *rolling pin Preheat oven to 375 degrees. Coat parchment paper and rolling pin with flour. Combine all of the crescent rolls together in to a ball of dough. Knead the dough with your hands on the parchment paper, slowly spreading it out into a small circle. Using the rolling pin (or your hands), continue pressing down on the dough until you have a crust for the pizza. Coat the crust with Momma Mary's Gourmet Traditional pizza sauce. Top the pizza sauce with mozzarella cheese. Add pepperoni slices to the top of the mozzarella cheese. Once pizza is covered with pepperoni slices, add the Havarti cheese. Bake for 15-20 minutes. **It took about 20 minutes or more for our pizza crust to brown.
8 oz can crescent rolls
16 pepperoni slices
1/4 c Havarti cheese, shredded
3/4 c mozzarella cheese, shredded
3-5 tbsp Momma Mary’s Gourmet Traditional Pizza Sauce
3 tbsp flour
1 pc parchment paper
*rolling pin
Preheat oven to 375 degrees.
Coat parchment paper and rolling pin with flour. Combine all of the crescent rolls together in to a ball of dough. Knead the dough with your hands on the parchment paper, slowly spreading it out into a small circle. Using the rolling pin (or your hands), continue pressing down on the dough until you have a crust for the pizza.
Coat the crust with Momma Mary’s Gourmet Traditional pizza sauce. Top the pizza sauce with mozzarella cheese. Add pepperoni slices to the top of the mozzarella cheese. Once pizza is covered with pepperoni slices, add the Havarti cheese. Bake for 15-20 minutes. **It took about 20 minutes or more for our pizza crust to brown.

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Meat Entrees

Scalloped Potatoes with Ground Chicken and Mozzarella

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The other day, I was sitting at home trying to decide what I could make from the ground chicken I had originally thawed with the intentions of making chicken burgers on the grill.  I know what you are thinking, why not the chicken burgers?  Was it the fact that I had no hamburger buns,

Potatoes: 8 medium red potatoes, peeled and sliced 1/8 of an inch 2 c heavy cream 3 bay leaves 1 Full sprig of fresh rosemary 1.5 tbsp minced garlic 1 tbsp parsley 3 tbsp butter salt and pepper 1.5 c mozzarella 1/3 c parmesan Preheat oven to 425 degrees. Peel and slice red potatoes an 1/8 inch and place in a large bowl. In a sauce pan, bring heavy cream, bay leaves, rosemary, parsley, garlic, parsley, and 2 tbsp butter to a simmer. Once the cream has simmered for about 3-5 minutes over medium heat, add the mixture to the bowl with the potatoes. Remove the bay leaves and rosemary. Add the cooked chicken and coat potatoes and chicken with the heavy cream mixture. Coat a large baking dish with 1 tbsp of butter. Layer potatoes to coat the bottom of the baking dish. Add some of the meat and then a little bit of the mozzarella. Repeat these steps until all potato slices and meat have been used. Pour the rest of the cream throughout the entire mixture and top with the parmesan cheese. Cover with aluminum foil and cook for 45 minutes, leaving a corner of the aluminum foil open in order for some of the steam to be released. Uncover and cook for an additional 15 minutes or until top has browned. ***It took mine a little longer to cook because I baked the dish at 400 degrees. I highly recommend cooking it at 425 degrees for 45 minutes, removing the foil, and using your own discretion as to how brown you would like the dish.*** Hope you enjoy as much as we did!!! :-)
Potatoes:
8 medium red potatoes, peeled and sliced 1/8 of an inch
2 c heavy cream
3 bay leaves
1 Full sprig of fresh rosemary
1.5 tbsp minced garlic
1 tbsp parsley
3 tbsp butter
salt and pepper
1.5 c mozzarella
1/3 c parmesan
Preheat oven to 425 degrees. Peel and slice red potatoes an 1/8 inch and place in a large bowl. In a sauce pan, bring heavy cream, bay leaves, rosemary, parsley, garlic, parsley, and 2 tbsp butter to a simmer. Once the cream has simmered for about 3-5 minutes over medium heat, add the mixture to the bowl with the potatoes. Remove the bay leaves and rosemary. Add the cooked chicken and coat potatoes and chicken with the heavy cream mixture.
Coat a large baking dish with 1 tbsp of butter.
Layer potatoes to coat the bottom of the baking dish. Add some of the meat and then a little bit of the mozzarella. Repeat these steps until all potato slices and meat have been used. Pour the rest of the cream throughout the entire mixture and top with the parmesan cheese. Cover with aluminum foil and cook for 45 minutes, leaving a corner of the aluminum foil open in order for some of the steam to be released. Uncover and cook for an additional 15 minutes or until top has browned. ***It took mine a little longer to cook because I baked the dish at 400 degrees. I highly recommend cooking it at 425 degrees for 45 minutes, removing the foil, and using your own discretion as to how brown you would like the dish.***
Hope you enjoy as much as we did!!! 🙂

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Ground Chicken: 1 lb ground chicken 1 tsp garlic 1 tsp rosemary 1 tsp parsley 1/2 tsp thyme salt and pepper to taste 1 tbsp olive oil In a large sauté pan, heat the olive oil over medium high heat. Add the ground chicken, separating it, as you can, into small pieces. Add the garlic, rosemary, parsley, thyme, salt, and pepper to the chicken and continue to cook on medium high heat for 10-15 minutes. I like my meat to have a bit of brown, so I let it simmer and cook until I reach my desired "brownness". Set the chicken to the side.
Ground Chicken:
1 lb ground chicken
1 tsp garlic
1 tsp rosemary
1 tsp parsley
1/2 tsp thyme
salt and pepper to taste
1 tbsp olive oil
In a large sauté pan, heat the olive oil over medium high heat. Add the ground chicken, separating it, as you can, into small pieces. Add the garlic, rosemary, parsley, thyme, salt, and pepper to the chicken and continue to cook on medium high heat for 10-15 minutes. I like my meat to have a bit of brown, so I let it simmer and cook until I reach my desired “brownness”.
Set the chicken to the side.

imageno tomatoes, or any of the other wonderful toppings that makes a burger a “burger”?  No; I don’t mind going to the store.  It was actually the thought of standing out in the cold weather to grill the burgers that made my decision for me; chicken burgers were not happening.

As I looked through the refrigerator, my attention immediately fell on a bag of medium red potatoes.   I love potatoes, so it was not a hard decision as to what my side would be.  I would attempt creating a scalloped potato recipe (something I have been scared of for some reason?).  But what to do with the ground chicken?!?!

I washed and peeled the potatoes and deduced that I would be having wonderful, homemade scalloped potatoes with not-so-wonderful pan-fried chicken patties…blah 😦   I continued on, slicing the potatoes, letting my thoughts and mind drift as they often do when I am cooking.  Most of the time, my drifting thoughts get me a cut finger or a missing ingredient that is crucial for a recipe.  Yes, chicken can accidentally be left out of chicken pot pie.  Anyway, this time, my thoughts did not fail me, but instead, created the recipe below.  I hope you enjoy!

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Appetizers

Bacon Wrapped Smokies

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I PROMISE this is the last recipe containing Hillshire farm smokies, but I also promise, I saved the easiest and BEST for last 🙂

Bacon Wrapped Smokies: 10 slices of center cut bacon 30 Hillshire farm smokies 30 toothpicks Preheat oven to 375 degrees. Cut the each slice of bacon into thirds/3 equal squares. Using once square of bacon, wrap it around once smokie and secure with a toothpick. Complete this process until all pieces of bacon and smokies are used. Place the bacon wrapped smokies on a non-stick cookie sheet and bake for 15 minutes. After 15 minutes, flip the smokies over and cook for another 15 minutes. Yes...That simple...That easy....and sooooo delicious. **I made a "honey-mustard" sauce to go with ours. I use the term honey-mustard very, VERY loosely, as I do not like a really sweet honey-mustard and Chris does not like a lot of mustard. The recipe for the "honey-mustard" is listed below.** Honey-Mustard Dipping Sauce: 3 tbsp Mayonnaise 1 tbsp mustard 1 tsp honey 1.5 tsp chili powder Mix all ingredients together until sauce is well blended. I must say, these measurements may not be exact because I kept adding mayonnaise and chili powder to dilute the honey. For this, use your best judgement...AKA...your own tastebuds :)
Bacon Wrapped Smokies:
10 slices of center cut bacon
30 Hillshire farm smokies
30 toothpicks
Preheat oven to 375 degrees. Cut the each slice of bacon into thirds/3 equal squares. Using one square of bacon, wrap it around a smokie and secure with a toothpick. Complete this process until all pieces of bacon and smokies are used. Place the bacon wrapped smokies on a non-stick cookie sheet and bake for 15 minutes. After 15 minutes, flip the smokies over and cook for another 15 minutes. Yes…That simple…That easy….and sooooo delicious.
**I made a “honey-mustard” sauce to go with ours. I use the term honey-mustard very, VERY loosely, as I do not like a really sweet honey-mustard and Chris does not like a lot of mustard. The recipe for the “honey-mustard” is listed below.**
Honey-Mustard Dipping Sauce:
3 tbsp Mayonnaise
1 tbsp mustard
1 tsp honey
1.5 tsp chili powder
Mix all ingredients together until sauce is well blended. I must say, these measurements may not be exact because I kept adding mayonnaise and chili powder to dilute the honey. For this, use your best judgement…AKA…your own taste buds 🙂

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Appetizers

Sweet and Savory Kabobs

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This past summer, I spent a lot of time experimenting with different foods on the grill.  One of my favorites, as well as many of my friends, was a kabob that contained slices of beef kielbasa and cubed golden delicious apples finished with a slice of havarti cheese.  I know…grilled apple?!  Sounds odd but it is oddly delicious.  Anyway, this got me to thinking; what can I make as an appetizer for Christmas that will bring us the nostalgia of Summer?  The answer, miniature BAKED kabobs with smokies, golden delicious apples, and havarti cheese.  The results=deliciousness in your mouth.

2 medium, golden delicious apples 1 package of Hillshire farm smokies 10 wooden kabobs, halved 1 tbsp parsley 1 fresh twig of rosemary salt and pepper *spray butter *roasting pan Soak the wooden kabobs (halved) in water for 10-15 minutes. Preheat oven to 375 degrees. Cut the golden delicious apples into cubes (you don't want them too small, as they will soften up too much and become mushy). Cube the havarti cheese as well. Kabob Assembly: This is pretty much at your own discretion, but I put a smokie, an apple cube, and another smokie. ***Cheese needs to be left off until the very end. Once all kabobs have been assembled, you can place them in the roasting pan that you have sprayed with non-stick cooking spray. After all kabobs are in the pan, spray them with butter or top with olive oil (I like the flavor the spray butter gives the apples). Once you have coated them, top with the parsley, salt, pepper, and spread the rosemary (whole) on top of the kabobs (the rosemary will be removed when the kabobs need flipped). After the kabobs are seasoned, pop them in the oven for 20 minutes. When the 20 minutes has passed, flip the kabobs and cook for another 10-15 minutes. ***Chris and I added the havarti cubes to the kabobs to "warm" but the cheese ended up COMPLETELY melting, which ended up being even better (in our opinion). If you decide to do this, make sure you are using a non-stick pan and let the cheese melt just enough to top the kabobs. If you don't want to worry about the cheese burning, just add it to the kabobs after they have been cooked for 30-35 minutes; it will still be good :)
2 medium, golden delicious apples
1 package of Hillshire farm smokies
10 wooden kabobs, halved
1 tbsp parsley
1 fresh twig of rosemary
salt and pepper
*spray butter
*roasting pan
Soak the wooden kabobs (halved) in water for 10-15 minutes. Preheat oven to 375 degrees.
Cut the golden delicious apples into cubes (you don’t want them too small, as they will soften up too much and become mushy). Cube the havarti cheese as well.
Kabob Assembly:
This is pretty much at your own discretion, but I put a smokie, an apple cube, and another smokie. ***Cheese needs to be left off until the very end. Once all kabobs have been assembled, you can place them in the roasting pan that you have sprayed with non-stick cooking spray. After all kabobs are in the pan, spray them with butter or top with olive oil (I like the flavor the spray butter gives the apples). Once you have coated them, top with the parsley, salt, pepper, and spread the rosemary (whole) on top of the kabobs (the rosemary will be removed when the kabobs need flipped). After the kabobs are seasoned, pop them in the oven for 20 minutes. When the 20 minutes has passed, flip the kabobs and cook for another 10-15 minutes.
***Chris and I added the havarti cubes to the kabobs to “warm” but the cheese ended up COMPLETELY melting, which ended up being even better (in our opinion). If you decide to do this, make sure you are using a non-stick pan and let the cheese melt just enough to top the kabobs. If you don’t want to worry about the cheese burning, just add it to the kabobs after they have been cooked for 30-35 minutes; it will still be good 🙂

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Appetizers

Pigs in a blanket with a Christmas Twist

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Growing up, one of my favorite “finger-foods” at Christmas parties were pigs in a blanket.  I mean, who can resist little weenies wrapped in crescent rolls!?

I hope you enjoy my twist on a classic, holiday snack.

1 8oz pack of crescent rolls 1 13 oz pack of Hillshire, beef smokies 1 red pepper *1 tsp garlic salt *parmesan cheese *salt and pepper *parsley Preheat oven to 375 degrees. The pack of crescent rolls comes in 8 triangles; we are going to cut each triangle into 4 small triangles, making 32 small triangles. **I sprinkle the dough with garlic salt, parmesan cheese, salt and pepper before I add the smokies.** Take one smokie, place at the bottom of a triangle, and roll up until you can press the dough together creating the "pig in a blanket". Continue this process until all triangles have been used. Bake on a non-stick cookie sheet for 10-15 minutes (it took mine about 16 minutes to brown). Red Pepper Bow: Hollow out a red pepper removing all seeds. Cut the pepper into a shape of a bow. I used the top of the bell pepper to create the "bow" part and middle "flat" part of the pepper to create the "ribbon". I also roasted the red pepper because it can be cut and eaten with the pigs in a blanket. To do this, preheat oven to 400 degrees. Coat the red pepper in olive oil, salt, and pepper. Bake for approximately 15-20 minutes, depending on how soft you want the pepper. To assemble the bow, I used toothpicks. :) It is a lot easier than it looks. Assembly: Line a round plate with the pigs in a blanket and top with the roasted red pepper bow.
1 8oz pack of crescent rolls
1 13 oz pack of Hillshire, beef smokies
1 red pepper
*1 tsp garlic salt
*parmesan cheese
*salt and pepper
*parsley
Preheat oven to 375 degrees. The pack of crescent rolls comes in 8 triangles; we are going to cut each triangle into 4 small triangles, making 32 small triangles. **I sprinkle the dough with garlic salt, parmesan cheese, salt and pepper before I add the smokies.** Take one smokie, place at the bottom of a triangle, and roll up until you can press the dough together creating the “pig in a blanket”. Continue this process until all triangles have been used. Bake on a non-stick cookie sheet for 10-15 minutes (it took mine about 16 minutes to brown).
Red Pepper Bow:
Hollow out a red pepper removing all seeds. Cut the pepper into a shape of a bow. I used the top of the bell pepper to create the “bow” part and middle “flat” part of the pepper to create the “ribbon”. I also roasted the red pepper because it can be cut and eaten with the pigs in a blanket. To do this, preheat oven to 400 degrees. Coat the red pepper in olive oil, salt, and pepper. Bake for approximately 15-20 minutes, depending on how soft you want the pepper. To assemble the bow, I used toothpicks. 🙂 It is a lot easier than it looks.
Assembly:
Line a round plate with the pigs in a blanket and top with the roasted red pepper bow.

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Appetizers

Baked Kernel Corn

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This is an easy, healthy snack to make for friends to munch on at your next party!

1 15 oz can, sweet, whole corn 1 tsp olive oil 1/2 tsp garlic salt salt and pepper to taste **This is the first time I made this and learned that the corn needs to be strained and left out to dry for at least an hour if you are using can corn.** Preheat oven to 400 degrees. In a bowl, add corn, olive oil, garlic salt, salt and pepper; mix thoroughly. Spread seasoned corn out on a non-stick cookie sheet. Bake for 25 minutes or until corn has browned. **Make sure to stir corn every 10 minutes because it burns easily.**
1 15 oz can, sweet, whole corn
1 tsp olive oil
1/2 tsp garlic salt
salt and pepper to taste
**This is the first time I made this and learned that the corn needs to be strained and left out to dry for at least an hour if you are using can corn.**
Preheat oven to 400 degrees. In a bowl, add corn, olive oil, garlic salt, salt and pepper; mix thoroughly. Spread seasoned corn out on a non-stick cookie sheet. Bake for 25 minutes or until corn has browned. **Make sure to stir corn every 10 minutes because it burns easily.**

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Recipes to please.