Spinach Chips

My kids may be a little weird but they love spinach. They would eat it all day, every meal if I would let them. Only ever raw though, never cooked. I haven't found a dish yet that makes them want to eat it cooked except this one.

These chips turn out super crispy, but somewhat fragile. I bake them and then leave them on a plate for the kiddos to snack on. They are usually all gone within an hour of me setting them out.

Spinach Chips

2 Cups Spinach leaves (big, healthy looking leaves)
1 Tablespoon Extra virgin olive oil
Italian seasoning blend (to taste), I use just a light sprinkle, maybe 1/2 a tsp.
Salt (to taste), a good size pinch will do

Directions:
Preheat the oven to 325*F. Line a baking sheet with foil. Set aside.

In a large bowl, put the spinach leaves and then the olive oil and mix it well with your hands without breaking or tearing the leaves.

Sprinkle salt and Italian seasoning and mix well until all leaves are coated.

Take the foil lined baking sheet and arrange the leaves in a single layer without any overlaps. Not all will fit on the sheet this first time. It normally takes me 3 or 4 times to cook them all.

Bake in the oven for 8 minutes. Remove from the oven and let it sit on the baking sheet for another 2 minutes. Using a spatula, transfer them to a cooling rack.

Note:
Do not overcrowd the baking sheet. Every leaf should be equally exposed to the heat.


For more great recipes visit Tasty Tuesday, Totally Talented Tuesdays, Hearth and Soul, and What's Cooking Wednesday.

Cheesy Crescent Dogs

These are one of those things I don't make very often but when I do they are gone quick. I'm not sure my kids even let them cool down before they were gobbled up for lunch.

I normally serve them with a salad, carrot sticks and/or fruit to round out the meal.

Cheesy Crescent Dogs

8 hot dogs
4 slices american cheese, cut into 6 strips each
1 can (8 oz.) refrigerated crescent rolls

Preheat oven to 375*.

Cut hot dogs (not all the way through) to within a 1/2 inch of the ends. You are making a "pocket". Insert 3 cheese strips into each hot dog "pocket".

Separate dough into 8 triangles. Wrap each triangle around a hot dog. Place on an ungreased baking sheet cheese side up.

Bake 12-15 minutes or until golden.


*You can use whatever brand of hot dog is your favorite


For more great recipes visit Hearth and Soul and Full Plate Thursday.