Dawgs in a Blanket

These little apps are great for tailgating or to serve while watching football.  The name is especially appropriate for any Georgia Bulldog fans out there :0)

Depending on kick-off time, you can use breakfast sausage (pictured) or hot dogs.  If you really want to get crazy, you can add cheese, onions or any others fillings you like.  Either way, I promise these little guys will go fast!

Sweet & Savory: Maple-Brown Sugar Breakfast Sausages wrapped in Low-Fat Croissants

Dawgs in a Blanket

printable recipe

Ingredients

• One package breakfast sausage

• Two packages of croissant rolls

Directions
Cook the sausages in a pan on the stove until browned.  On a cutting board, lay out one uncooked croissant roll, lay a cooked sausage in the middle and roll up.  Place the rolled dawgs on a baking sheet and bake according to directions on croissant package. Serve hot!

Related articles

• College Football Rankings: Georgia Bulldogs Move Up To No. 5 (atlanta.sbnation.com)

#SundaySupper #BackToSchool Tots Your Tots Will Love!

As I’ve mentioned, I’ve started making lunch for the ladies in the office and I’m a big fan of Meatless Monday.  So, when I needed something to pair with a Cream of Tomato Soup, these were the perfect match!  I threw together a batch of these ridiculously easy zucchini tots one evening to “test” the recipe to make sure they were good…and, my husband and I devoured the entire pan before they could cool. Needless to say, they are delicious.

Not only are these tots easy to prepare, they can be frozen and reheated in the toaster oven for a quick breakfast or afternoon snack. An added bonus is your family will love them and it’s an tasty way to sneak some veggies into the pickiest of eaters. Feel free to play around with the vegetable and cheese combos.  I think carrots, squash or broccoli would be great substitutions as would monterey jack, swiss or muenster.

Zucchini Tots

printable recipe

Ingredients:

• 1 zucchini, grated
• 1 large egg
• ½ onion, diced
• ¼ cup shredded reduced fat cheddar cheese
• ¼ cup seasoned breadcrumbs
• salt and pepper to taste
• cooking spray

Directions:

Preheat oven to 400°. Spray a mini muffin tin with cooking spray. Grate the zucchini over a paper towel. Pat the excess water out of the zucchini once grated. Combine all the ingredients and season with salt and pepper to taste. Fill the muffin tins with the mixture. Bake for 16-18 minutes, or until the tops are golden. Use a knife to help remove the muffins from the pan and enjoy!

Mix all the ingredients in a medium-sized bowl (I was making a double batch in this pic).

Be sure to fill the tins to the top for a perfect-sized tot.

Related articles

• Spicy Zucchini Pepper Soup (thehealthyflavor.com)
• Classic Zucchini Bread (kitchen-chronicles.com)
• Cheesy Zucchini Rice (todaysmama.com)

Check out more delicious #BackToSchool recipes from the #SundaySupper community listed below:

• Greek Dogs by Supper For a Steal
• Pasta with Sausage and Broccoli by Bobbi’s Kozy Kitchen
• Grilled Chicken Caesar Salad by Magnolia Days
• Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table 
• Zucchini, Corn and Bacon Crepes by Vintage Kitchen
• Oregon Shrimp Quesadillas by Pescetarian Journal 
• Korean omelet rice by Crispy Bits & Burnt Ends
• Lemon Dillled Salmon Croquette Burgers by Granny’s Southern Cooking 
• Gluten Free Pepper Steak with Rice by  No One Likes Crumbley Cookies
• Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
• BLT Soup by Meal Planning Magic
• Korean Pan-Fried Fish by Kimchi Mom
• Stove top mac ‘n cheese by Gotta Get Baked
• Deconstructed Enchiladas by In the Kitchen with KP
• Croque Monsieurs  by Juanita’s Cocina
• Summer Squash and Mushroom Quesadillas by Chocolate Moosey
• Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter 
• Pasta with Creamy Kale Pesto by Webicurean 
• Baked Spanish Tortilla by Happy Baking Days
• Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
• Chicken Pasta with Spinach and Beans by The Lemon Bowl
• Tomato Pie by My Catholic Kitchen
• Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
• Tomatillo Chicken Stew by Small Wallet, Big Appetite
• Pollo a la Crema by La Cocina de Leslie
• Baked Tilapia Fish Tacos by Home Cooking Memories
• Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
• Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
• Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
• Ricotta – Tofu Tomato Toasts by Yummy Smells
• One Pot Spicy Asian Chicken and Rice by Hezzi D
• Turkey Italian Brown Rice Casserole by Momma’s Meals
• Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
• Kung Pao Shrimp by Mangoes and Chutney
• Cashew Chicken Stir-fry by Diabetic Foodie
• Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
• Roasted Butternut Lo Mein by The Meltaways
• Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
• Jerk Chicken Chili by Mrs. Mama Hen
• Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
• Steamed Tofu Serve with Fried Mix Vegetables by My Trial’s in the Kitchen
• Pasta with sausage and cherry tomatoes by Tora’s Real Food
• Chicken Ravioli with Peas and Bacon by Daddy Knows Less
• Chorizo Tomato Pasta with a Creamy Sauce by Avocado Pesto
• Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
• Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
• Speedy ‘n Spicy Shrimp Pasta. Will be dinner this Friday by The Weekend Gourmet
• End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
• Teriyaki Tuna Bowl by Family Foodie
• Weeknight Stir Fry by From Fast Food to Fresh Food
• Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
• Taco Bake by Daily Dish Recipes
• Fried Rice and Black Beans by Mama’s Blissful Bites
• Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
• Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
• Pasta Primavera by Midlife Road Trip

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!

All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!

We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

#MeatlessMonday: Vegetable Quiche

I’ve started preparing lunch for the ladies in the office, for a nominal fee, and this  was a hit last Monday.  The egg whites and cottage cheese make it so light and fluffy, but all the protein keeps you satisfied until lunch times  A vegetable soup (I made Cream of Tomato) or side salad rounds it out to a light and yummy #MeatlessMonday lunch.

For you Weightwatchers members out there, this recipe slices into 10 servings and at just 3 points a serving, you don’t feel guilty about diving into this healthy twist on a breakfast casserole!

A healthy choice for breakfast or lunch!

Vegetable Quiche

printable recipe

Ingredients

• 1.5 cup egg whites (I used egg white substitute)
• 3 large eggs
• 1.5 cups shredded, reduced-fat cheddar
• 1.5 cups shredded, Mexican-blend cheese
• .5 cup 1% milk
• .5 cup all-purpose flour
• 1 tsp baking powder
• .5 tsp salt
• 1 (16 oz) carton low-fat cottage cheese
• cooking spray (I use my Misto)
• 4 cups sliced zucchini
• 1 medium baking potato, diced
• 1 small Vidalia onion, diced
• 1 medium green bell pepper, chopped
• 1 handful button mushroom, sliced
• .5 cup chopped fresh parsley

Directions 

Preheat oven to 400 degrees. Beat eggs and egg whites until fluffy.  Add ¾ cup cheddar and ¾ cup Mexican cheese, milk, flour, baking powder, salt and cottage cheese.  Heat a large pan over med-high heat and coat with cooking spray.  Add zucchini through mushrooms and saute 5 minutes.  Add vegetable mixture and parsley to egg mixture.  Pour mixture into 3qt. casserole dish coated with cooking spray.  Top with remaining cheeses.  Bake at 400 for 15 minutes, the drop the temperature to 350 and continue to bake another 35 minutes.  The casserole will be browned on top when ready.  Let sit and cool for about 10 minutes before slicing. The leftovers are great re-heated, so this recipe makes for a filling breakfast, or lunch, throughout the week!

Related articles

• Meatless Mondays: Baked Vegetable Lasagna (centerforlivingpeace.wordpress.com)