Monday, January 31, 2011

Battered Fish Fillet Roll-Ups

Gorton's is one of my favorite quick meal tricks.  I love them baked in the oven . . . I throw in some frozen french fries, make a batch of awesome tartar sauce and voila . . . a quick meal in less than 30 minutes.
There are times we deserve to be lazy in the kitchen!  Gorton's is perfect for those times :)  Go to their website for some awesome recipes using their products . . . this is one of my favorites from the website . . . I have not made it yet, but will be making it soon :)


6 Gorton's Classic Crispy Battered Fish Fillets

1-1/2 cup Monterey jack cheese, shredded 

3 cups iceberg lettuce, chopped
6-10" flour tortillas
3/4 cup Ranch dressing

1. Prepare Gorton's Classic Crispy Battered Fish Fillets according to package instructions.
2. Place cooked fillet in center of each tortilla and top each one with 1/2 cup lettuce, 1/4 cup cheese and 2 Tbsp Ranch dressing.
3. Roll tortillas up and serve immediately

My variation
Use tartar sauce
instead of ranch dressing

Monday, January 24, 2011

Beef 'n Cheese Crescent Pie

This is my mom's recipe and one of my favorites from way back . . . it is quick and easy.  It is even better the next day!

Sorry I don't have photos, but will take some the next time I make this.


1 1/4 lb. ground beef
1/2 cup onion
1/3 cup bell pepper
8 oz can tomato sauce w/mushrooms
1 can french style green beans, drained
1/4 tsp garlic salt
1/4 tsp salt
8 oz can refrigerator crescent dinner rolls
1 egg, slightly beaten
2 cups cheddar cheese


Preheat oven to 375

In large frying pan, brown ground meat, onion and bell peppers - drain - stir in tomato sauce, beans, garlic and salt.

Simmer while preparing crust.  Separate crescent dough into 8 triangles.  Place triangles in ungreased 9" pie pan.  Press over bottom and up sides to form crust.

Combine egg and 1 cup cheese and spread over crust.

Spoon mixture in crust.

Sprinkle with remaining cheese and paprika.

Bake at 375 for 20-25 minutes

This post is linked to the following blog hops

Tuesday, January 11, 2011

Italian Crescent Casserole

Classic Italian flavors in a flaky crescent crust, ready in 30 minutes.

What a deliciously easy dinner!


1 lb ground beef, cooked, drained
1 cup basil and garlic tomato pasta sauce
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 1/2 cups shredded Italian cheese blend (6 oz)
1/4 teaspoon dried basil leaves


In 10-inch skillet, mix beef and pasta sauce.

 Heat to boiling over medium-high heat, stirring occasionally.

Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches.
 Press dough in side and bottom to form crust;
sprinkle with 1 cup of the cheese.

Spoon meat mixture evenly over cheese.
 Bring tips of dough over filling to meet in center; do not overlap.

Sprinkle with remaining 1/2 cup cheese and the basil.

Bake at 375F 15 to 20 minutes

Source: Pillsbury

This post is linked to
La Bella Vita's blog hop
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