Chicken Roll Ups

I made these chicken roll ups for dinner last night and they were pretty good.  Of course cheese mixed with just about anything is good in my book.

The site that I found this on boiled the chicken, but I baked mine instead.  I thought about grilling them but I was in a bit of a rush yesterday and just decided to use the oven (sure the grill would have been faster).

The kids seemed to like it.  That is until I saw Brooklyn’s plate and she had all the insides pulled out and just ate the breading.  Ok, fine.  But all in all they good and I’d make these again.  I didn’t have any side dish with these and they could probably do as an appetizer too, but either way, you’re sure to enjoy.

       Here’s what you need:

  • 1 pkg cream cheese (8oz) – I used fat free
  • 1 pkg crescent rolls (6 ct) – I doubled my recipe and used fat free
  • 2 shredded cooked chicken breasts
  • 1.5 C grated cheddar cheese (I used  fat free mozzarella cheese)
  • 1 C grated Monterey Jack
  • 1/4 t salt
  • 1/4 t pepper
  • bread crumbs – I used Italian flavor
  • 1/4 stick melted butter
  • Here’s what you do:

Combine chicken, cheeses, salt and pepper. Spoon onto crescents. Roll them up making sure they are sealed around the chicken mixture. Brush tops with butter and sprinkle with bread crumbs. Bake at 350 for 20-25 minutes. To reheat, just place in a 325 degree oven for 15 minutes.

I am having fun finding and trying new things.

However, I am now on a journey to find recipes with no sugar or low sugar.  Thanks to my mom who had me watch 60 Minutes last week to see what sugar does to the body.  While watching I’m trying to avoid eye contact with the bag of Nerds Jelly Beans!

Anyone have any good ideas for that, please let me know.

So far I have a couple in mind for next week.

Patricia – Two Girls Cooking


Jenna’s Journey Blog

Avocado, Cream Cheese, and Salsa Puff Pastries

Puff Pastries

I believe I found this recipe on Pinterest as well.  And I have one word for them….  AMAZING!!

These were so fun to make and even better to eat.  It gave the kids and I some good quality time together in the kitchen.

Brooklyn helping with the pastry

Caleb helping with the pastry

I wish I would have found this recipe while I still had some of the avocados left from SoCalAvocodos, but I  ran out too soon!


Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries (with a vegan option)

Makes approximately 9 puffs, depending on size of squares and how thin dough is rolled

1 large sheet puffed pastry, thawed.

1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per pastry square)

1/3 cup cream cheese (approximately 1 teaspoon of cream cheese per pastry square) – I used fat free

1/3 cup salsa (approximately 1 teaspoon of salsa per pastry square. I used a combination of Sala Verde and Tostito Restaurant Style salsa

salt and pepper, sprinkled to taste

1 egg, beaten

Salsa Verde


How to:

Preheat oven to 400F and prepare two baking sheets with either parchment paper.

Thaw one large square of puffed pastry for about 10 minutes. Flour your countertop or working surface and roll out the pastry square as thinly as possible.  With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares.  From the one thinly rolled large sheet of frozen puffed pastry, I created 18 squares.

On half the squares, place a dollop of avocado, then cream cheese, then salsa, season with salt and pepper.  Use the remaining squares as the lids and place one lid over the filling mounds. Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.

Pastry Filling

In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred. Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.

Remove from the oven and serve.  Store leftovers in an airtight container in the refrigerator and if desired, reheat leftovers in the microwave for approximately 45 seconds before serving.  Or, store extras in an airtight container on the countertop for a day or so, using common sense because of the cream cheese filling, and reheating in the microwave if desired.

Just out of the oven

To keep this vegan, use vegan cream cheese such as Tofutti and there are many recipes on the internet for ‘vegan puffed pastry’ that you can make at home.  Omit the eggwash and if desired, lightly wash with almond milk or soy milk.

As I said, these were amazing.  We happen to have some left over of avocado, cream cheese and salsa left over, so I made a bit of chip dip to have along with these!  Again…. AMAZING.  So glad I found these!

Add a Little Bit of Salsa

Great Chip Dip

Happy Day for us in the kitchen.

Patricia – Two Girls Cooking


Chicken Empanandas

Chicken Empanadas

I did my grocery shopping today and decided that I was tired of the same old meals that we got stuck in the rut with so I came up with at three new meals that we haven’t tried.  Tonight I made Chicken Empanadas!  I’ve had them before but haven’t made them.  These are pretty good.  I ate them as a meal but could be a great appetizer for a party too!

YIELD Makes 10 appetizer servings


4 ounces cream cheese

2 tablespoons chopped fresh cilantro

2 tablespoons salsa

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1 cup finely chopped cooked chicken – I used 4 boneless, skinless chicken breasts.  Cut into small chunks and cooked in olive oil in a frying pan until cooked through.

1 box (15 ounces) refrigerated pie crusts (two 11-inch rounds), at room temperature

1 egg, beaten – I used Olive Oil Cooking Spray

Additional salsa (optional)


1. Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add cilantro, salsa, salt, cumin and garlic powder; stir until smooth. Stir in chicken; remove from heat.

2. Roll out pie crust dough slightly on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Reroll dough scraps and cut enough additional to make 20 rounds.

Cutting the Dough


3. Preheat oven to 425°F. Line 2 baking sheets with parchment paper or foil. Place about 2 teaspoons chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.

4. Place 10 empanadas on prepared baking sheets; brush lightly with egg. Bake 16 to 18 minutes or until lightly browned. Serve with salsa.


Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions in step 5 baking 18 to 20 minutes.

These are so good!

Happy Weekened!

Patricia – Two Girls Cooking


Avocado Recipes Needed!

Last week I made home made guacamole to have with our chips and tacos.  The next day I got an email from SoCal Avocados asking if we would like to have a bag of free avocados sent to us!  We sure would!

I was so excited when the package got dropped off at my door!

SoCal Avocados

They have to sit for at least a week before they are ripe.  Once they are ready, Jodi and I have some recipe thinking to do.

What would you make with avocados?  Is there anything that you’ve made outside of guacamole or an avocado salad?

Leave us a comment here or check out our Facebook page and let us know what you’d like to see us make!  Give us a challenge!!

Happy Wednesday…

Patricia – Two Girls Cooking


Thursdays are Taco dinner night at our house.  Tonight I decided to make some home made guacamole for the kids!  When we go to Chipotle for lunch, they beg for the guacamole and chips!  I try to stay away from their chips and guacamole lately, but when making it at home, I can control what goes in it.

This is the first time I’ve just run to the store and bought the ingredients to make this.  Usually I buy of the seasoning packets and mix it in with the avocados.  When I ran to the store the first time today, I actually bought that seasoning packet.  Then I thought I’d give it a try.  After getting the kids from school, we ran back to the store and picked up our ingredients.


  • 2 ripe avocados
  • 1/2 red onion, minced (about 1/2 cup)
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro leaves, finely chopped
  • 1 tablespoon of fresh lime juice
  • A dash of freshly grated black pepper

Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

Using a fork, mash the avocado. Add the chopped onion, cilantro, lime  and pepper and mash some more.  I removed the seeds from the Chili peppers to reduce the degree of hotness (I usually wear gloves when cutting or touching cilantro or peppers but today forgot!  Even after washing my hands I’ve touched my mouth and my lips are still burning!).

While I was making the guacamole, Caleb read me a story!

And while Caleb was reading and the guacamole was almost done, the tacos were being cooked in some extra virgin olive oil to give it a nice crispy shell.

Here’s what we had left halfway through our dinner….

Avocado’s are good for you right!!!  AND we ate them with Organic White Corn chips.   I don’t actually buy them because they’re “better” for you.  I buy them because they are cheaper and they taste better than some of the other brands.

This was really good.  Add some to your tacos..what more is there to say!  Oh…glad I have that little bit left over for lunch tomorrow!!

Happy Thursday

Patricia – Two Girls Cooking Blog


Yield: Serves 2-4 (in this case 3)

Un-Fried Mozzarella Sticks

It’s kind of been a busy weekend for us in the kitchen.  I meant to make these cheese sticks yesterday while Brooklyn had her play date, but time got away from us with the cookie baking.  I remembered that we had these to make and decided to make them with dinner.  They were a huge hit (eat them as soon as they come out of the oven – better when they’re nice and hot).

We all know that deep frying food is not the best thing for us.  A friend of mine told me that she sprays her food with cooking spray and bakes it in the oven.  Not it’s new to everyone, but I haven’t done it before!  It does give the food you spray that extra crunch to it.

Here’s what you need:

1 pkg cheese sticks (I did use the fat free)

plateful of Italian flavored Panko Bread Crumbs

2 egg whites; mixed well (use the entire egg if you want)



Here’s what you do:

Heat oven to 400 degrees

Cover each cheese stick with egg and roll in the Panko Bread Crumb.

Place each one on a baking sheet (I sprayed with the Olive Oil).

I tried to coat each cheese stick with as much breading as I could.  It didn’t want to stick at first.  I baked them for 10 minutes or until the cheese started to melt.

We started out with a plateful of them and within minutes we had this:

Dipped them in Ranch dressing.  Definitely make these again.

Happy Sunday.  Have a great week this week.

Patricia – Two Girls Cooking


“Fried” Cheese Balls

"Fried" Cheese Balls

Friday I was searching online for something new again to make for dinner.  Something still low fat and low calories.  I came upon the Kitchen Daily site.  It showed several different ways to reduce calories and still have a great flavored food.

Quoted from the website:

You think I must be kidding, right? The to-die-for stuff you wash down with a few beers at a sports bar? Isn’t this the kind of snack that can induce an angioplasty? No, no, and no. These things don’t even go near a deep fat fryer. They’re “oven fried,” and hardly a drop of oil is used.

Recipe courtesy of Now Eat This! Diet: Lose Up to 10 Pounds in Just 2 Weeks Eating 6 Meals a Day! by Rocco DiSpirito/Grand Central Life & Style, 2011.


    • 1 cup frozen chopped onions and peppers, defrosted (I left this out and thinking I shouldn’t have – this was probably the glue for the cheese balls).
    • 4 ounces (about 1 cup) shredded 50% cheddar cheese, such as Cabot
    • 1 teaspoon teaspoon cornstarch
    • Salt
    • Freshly ground black pepper
    • 1/2 cup cup whole wheat flour
    • 1-1/2 cups cups whole wheat panko bread crumbs, such as Ian’s All-Natural
    • 2 large egg whites
    • Nonstick cooking spray
    • 1/2 cup cup unsweetened applesauce
    • 1 teaspoon teaspoon chopped pickled jalapeños
    • 1 teaspoon teaspoon Dijon mustard


In a medium bowl, mix the pepper and onion mixture with the cheese and cornstarch. Season with salt and pepper to taste. Form the mixture into 8 balls, squeezing out any excess liquid. (The balls will seem loose.) Transfer the balls to a plate and freeze for at least 15 minutes.

Preheat the oven to 450 degrees F. Place a wire rack on a foil-lined baking sheet, and set it aside.

Put the flour in a shallow dish. Put the panko in another shallow dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.

Working in batches, dredge the cheese balls in the flour, shaking off any excess. Add the cheese balls to the egg whites and toss to coat them completely. Add the cheese balls, a few pieces at a time, to the bowl of panko and coat completely.

Spread the balls on the wire rack. Spray them lightly with cooking spray. Bake the cheese balls until the breading is golden and crispy, about 5 to 7 minutes.

Meanwhile, combine the applesauce, jalapeños, and mustard in a small bowl. Season with salt and pepper to taste.

Serve the cheese balls immediately with the sauce.

Now I must admit.  These tasted good.  They brought back a familiar taste of the MN State Fair cheese curds.  But the cooking part was literally a flop.  I wished I would have taken a picture of what these looked like on the cooling rack as they were baking!  They fell through the rack.  I had to pull them apart.  But all of that was fine because the flavor was still quite good.  (Good thing my back up plan to make the chicken pot pie was there for dinner).

All in all, they were good.  I wouldn’t leave out anything in this recipe, even for those that are picky.  I needed that glue.

Have a great start to your week.

Patricia- Two Girls Cooking

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories 177 Calories from fat 45
Total Fat 5gm 8% Saturated Fat 3gm 15%
Cholesterol 15mg 5% Sodium 247mg 10%
Total Carbohydrates 23gm 8% Fiber 3gm 12%
Protein 13gm


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