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Fill Your Belly With These Scrumptious Pinwheels

During one lazy night, I called my friends to see if they were free to hang out. It’s one of those nights that you don’t feel like doing anything, but you want some company. Since I was alone that time, I called each of my friends who lived nearby and invited them to hang out that evening. There were five of them who said yes. They even told me they would bring something that we could snack upon while we were hanging out. While waiting for them, I took out all of my DVDs, a box of cards, and even a board game. Whatever we wanted to do, at least they’re all ready.

They arrived a couple of hours later, bringing with them a few finger food that smelled really delicious. Over cold glasses of lemonade, we talked the night away. We all just wanted to hang out without doing anything. Sometimes conversations were enough. One of the foods that took my attention that night was Susan’s pinwheels.

They were full of cheesy goodness with a hint of sweetness because of the cranberries. I must have eaten a lot of those because I found myself not wanting to eat any cheese for the whole week. But then again, I didn’t regret anything at all. They were truly worth it! You can find the recipe for these amazing cranberry feta pinwheels on the next page.  

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: If you have a hard time spreading the cream cheese as thin as you prefer, add a bit of sour cream to make it more spreadable.

Now is the time people start thinking about eating lighter, but that doesn’t mean you have to skimp on flavor.  This roasted beet and chickpea salad hit’s the spot with not only it’s smoky flavors, but it’s hearty, protein packed nutrients.

This recipe will never leave you hungry, and can sub as a full meal.  Serving 6-8 people, because there are roasted elements to this salad, it takes about an hour of prep time.   

GO TO THE NEXT PAGE FOR INGREDIENTS, DIRECTIONS & FURTHER COMMENTS