Apple Turnovers

1 can minced apple pie filling or homemade
1 tube crescent rolls
Cinnamon (if using canned filling)

Preheat oven to 400°.
Open both can filling and rolls.
Unroll the crescent rolls and separate them.
Place a spoonful of filling then sprinkle with cinnamon.
Place another crescent on top and pinch edges (so nothing leaks out) closed.
Bake for 10 to 11 minutes or until lightly browned.

Icing (optional)

2-3 tablespoon of milk
1/2 teaspoon vanilla extract
1 cup confectioners sugar

Mix and drizzle. 

*I didn't use icing because my family likes them without it.

Meatballs

3lbs ground beef
4 eggs (cracked)
3/4 cup fresh shredded parmesan cheese
3/4 cup shredded mozzarella cheese
2 tablespoons minced garlic
2 tablespoons parsley
2 teaspoon basil
2 teaspoon onion powder
1.5 teaspoon fresh ground pepper
1.5 teaspoon salt

Preheat oven to 400°.
In mixing bowl, use your hands to work all ingredients together.
Form equal size balls. (It should make about 60)
Place in a large greased baking sheet and bake for about 20 minutes or until they reach internal temperature of 160°.
Then serve or toss in with warm sauce.

*They last only 3-4 days in the fridge after they are cooked so I freeze mine. Use an airtight container such as a Ziplock bag to freeze them. 30 to a quart size bag, that's my family of 4 serving.

Grandmas Fried Cabbage

3 strips low sodium bacon
1 head cabbage
1 tablespoons dehydrated onions
1 teaspoon minced garlic
teaspoon salt

Chop bacon into bits.
Core and slice your head of cabbage.
Spray a large pot with nonstick cooking spray.
Heat your pot on medium high.
Cook bacon till crispy and remove all bits, leaving all the grease in the pot.
Then add the onion, garlic, salt and cabbage till tender about 6 to 8 minutes.
Turn off heat and add the bacon back into the cabbage mixture (mix well).
Serve and enjoy.

This would make a great substitute for those who don't care for corn beef and cabbage or those on Keto and want to join in St. Patrick's Day festivities.

😁Just a side note my picky eater loved this.