½ cup chopped nuts
½ cup chocolate chips
8 slices French Bread
4-8 Cheese slices
sliced fresh veggies such as Pepper, squash, zucchini, broccoli, onion, eggplant, tomato
¼ cup Mayonnaise
1 teaspoon basil1 clove garlic crushed
You can either grill the veggies before putting them on the sandwich, or sauté the veggies, except tomatoes, in a small amount of olive oil till soft. While veggies are cooking mix mayonnaise, basil, and garlic and set aside. Spread mayonnaise on outside of the bread slices.
Layer veggies and cheese on the bread slices. Cook on grill for about 5 min flipping once until the outside of the sandwich is crisp on both sides and the cheese is melted.
1lb fresh Spinach
4 tbs plus 1 tbs butter
1 cup crated Cheese
2 beaten Eggs
½ cup Milk
½ cup Bread Crumbs finely chopped
Cook spinach in a saucepan over medium heat till most of the water is cooked out. The spinach will greatly reduce while cooking. Take the spinach off the heat then add 4 tbs butter to the spinach and mix till melted. Then add cheese, eggs, and milk. Pour the spinach mixture into two 16 oz casserole dishes. Mix bread crumbs and 1tbs melted butter. Sprinkle the bread crumbs over spinach mixture evenly covering the top. Cook at 350° for 30-35 min or until firmly set.
We love pizza around here. As my son says our favorite pizza has "red sauce and cheese on top." What he does not know is there are a few things I slip into the pizza besides sauce and cheese.
1 cup grated Mozzarella Cheese
1 cup grated Chedder Cheese
1/2 cup grated Parmasean Cheese
1 cup Veggies of your choice (some of our favorites include spinach, carrots, zucchini, eggplant, squash, broccoli)
Roll out pizza crust to fit pizza stone. Brush the entire crust with a small amount of olive oil. Chop veggies into tiny pieces. Defrost pizza sauce and mix with veggies. Spread sauce mixture evenly over crust. Layer cheeses over pizza, our favorite is to start with mozzarella and the chedder, ending with parmesean on top. Bake at 350° for 25 min.
Mac and Cheese
4 cups Pasta (whatever small pasta I have on hand)
3 tbs Butter
3 tbs Flour
1 cup Milk
1 cup Cream*
3 cups Cheese grated any combination of cheeses ex: Cheddar, Monterrey Jack, Colby, Parmesan...
¼ cup Cream Cheese*
1-2 cups Chopped Veggies ex: Broccoli, Carrots, Squash...2-4 tsp dried spices ex: parsley, garlic, thyme, sage, nutmeg...
Boil water and cook pasta. If you like your veggies softer you can steam them for about 5 min or mix them in raw for a added crunch. While pasta is cooking make the cheese sauce. Melt the butter in a saucepan over medium heat, add the flour and spices and whisk with the butter. Cook the butter and flour for 1 min stirring constantly. Add the milk and/or cream and whisk until the flour and butter is well blended. Continue to stir until the sauce thickens. Mix the cheese and/or the cream cheese in the sauce and stir until melted. Drain the pasta and mix with the sauce and the veggies. Pour into two 6 cup casserole dishes. Bake at 350° for 30 min.
Or cover and freeze to bake later. If frozen bake 400° for 50 min
I usually make this with prepackaged organic frozen stir fry veggies but you can use any fresh or frozen veggies you enjoy. Use any rice you like white or brown. We have started using a mixture here about half white and half brown. I plan to increase the ration of brown to white over time as we get use to it.
Stir Fry Rice and Veggies
¾ cup white Rice
1 tbs butter
1 ½ Water
1 tbs olive oil
1 cup Frozen stir fry veggies
Stir Fry Sauce
2 tbs Soy sauce
2 tbs Honey
2 ½ tbs Orange Juice
2 tsp Cornstarch2 tbs Vinegar
4 tbs Butter
¾ cup Parmesan Cheese
½ teaspoon Nutmeg
1 ½ cup Fettuccine Pasta
Cook pasta in a large pan according to package directions.
Heat cream and butter in pan and bring to a light boil stir frequently. Add Parmesan and nutmeg to cream and stir until cheese is melted. Mix pasta and cream sauce.
Slice one zucchini into long thin slices, like fettuccine pasta.
Cook zucchini in a pan with 1/2 tablespoon little butter, add to the cream with pasta.
Lemon Peas Fettuccine
I love this because it is so easy to put together. Serve with homemade tortillas and freshly sliced avocado.
Rice and Bean Skillet
3 gloves Garlic
1 small Onion
1 tablespoon Olive oil
2 cups diced tomatoes or one 14 oz can Diced Tomatoes
2 cups Black Beans
2 cups Water
1 cup Rice
1 tablespoon Cilantro
2 cups Cheese
Chop peppers, garlic and onion into small pieces. Sauté peppers and onion in olive oil over med high heat. Cook until onion is translucent add the garlic and saute for about 1 more min. Add diced tomatoes, black beans and water, bring to a boil stirring occasionally. Stir in rice, cover and reduce heat. Simmer for 20 min, stir occasionally while simmering. When rice is done and most of the moisture is gone remove the pan from heat. Mix in the cilantro then top with the cheese. Place the cover back on the pan and let stand for 5 minutes. Serve warm.
Another quick and easy dinner. The whole meal is done in the time it takes to boil pasta.
Artichoke and Sun Dried Tomato Pasta
2 cups Penne Pasta
1 cup Cream
½ cup Sun-dried Tomatoes
1 7.5 oz jar Artichoke Hearts
2 teaspoons Parsley½ cup Parmesan Cheese