Ingredients:

1 bag Lentils
1 can diced tomatoes
1 large chicken stock
2 Tbsp Balsamic vinegar
3 carrots, diced
2 celery stalks, diced
1 meduim onion, diced
1-2 Tbsp parsley (fresh or dried)

Optional:
Diced potato
Acini De Pepi pasta

Directions:

Combine all ingredients and simmer 1-2 hours.
Serve with parmesan cheese.

Ingredients:

• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
• 3/4 cup (from 8-oz container), chive & onion cream cheese spread, softened
• 1 jar (6 oz) Progresso™ artichoke hearts, drained and chopped
• 4 slices cooked bacon, chopped
• 3/4 cup shredded Parmesan cheese
• 1/2 cup fresh spinach, chopped
• 2 tablespoons butter, melted
• 1/4 teaspoon garlic powder

Directions:

Heat oven to 375°F.

If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

Spread each rectangle with about 3 tablespoons cream cheese spread. Top with artichoke hearts, bacon, Parmesan cheese and spinach. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 5 slices. Place cut side down 1 inch apart on large ungreased cookie sheet. In small bowl, mix melted butter and garlic powder. Brush pinwheels with butter mixture.

Bake 13 to 17 minutes or until golden brown. Serve warm.