Saturday, October 18, 2014

Crockpot Tomato Basil Soup


Crockpot Tomato Basil Soup 

 

2 (15 oz) cans diced tomatoes, undrained

1 C diced celery

1 C diced carrots

1 C diced onion

1 tsp dried oregano

1 Tbsp dried basil

4 C vegetable broth

½ C flour

1 C Parmesan cheese

½ C butter

2 C half and half

Salt free seasoning to taste

Place tomatoes, celery, carrots, vegetable broth, onion, oregano, and basil in a crockpot. Cook on low 6 hours or until all vegetables are tender. 30 minutes before serving melt the butter over low heat in a skillet and mix in flour until fairly smooth. Slowly stir in 1 C hot soup stirring until mixture is thickened. Add another 3 C of soup and stir until smooth. Pour this mixture into the crockpot. Stir well and add in the Parmesan cheese, half and half, and season to taste with the salt free seasoning.  Let warm though and serve.

Sunday, October 12, 2014

Seven Layer Toatadas


Seven Layer Tostadas

1 (15oz) can vegetarian refried beans
1 container guacamole
1 C sour cream
1 Tbsp Taco Seasoning
Mexican Cheese Blend
2 chopped tomatoes
2-3 thinly sliced green onions
1 sm can sliced black olives
1 pkg tostada shells 

Heat refried beans until warm. Stir taco seasoning into the sour cream. On each tostada layer refried beans, guacamole, seasoned sour cream, cheese, tomatoes, green onions, and olives. Serve.  

Saturday, October 11, 2014

Pesto, Tomato and Mozzarella Grilled Cheese

Pesto, Tomato, Mozzarella Grilled Cheese

For 1 sandwich:

2 slices of bread
Pesto as needed
2-4 slices of tomato
1-2 slices of mozzarella cheese
butter

Spread butter on outside of each slice of bread. Heat a skillet over medium heat. Spread pesto on inside of each slice of bread. Lay tomato and mozzarella on top of one slice and top with the other slice. Grill as you would any grilled cheese.





Thursday, October 9, 2014

Spinach and Cheese Stuffed Portabello Mushrooms


Spinach and Cheese Stuffed Portabello Mushrooms

4 cloves garlic, minced and divided
1/2 tsp Italian seasoning, divided
2 Tbsp oil
salt free seasoning to taste
4 portabello mushrooms
1 (10oz) bag spinach
1/4 cupC grated Parmesan cheese, plus more for sprinkling topping mushrooms

1C shredded mozzarella, divided
dried basil to taste
1/4 cup C breadcrumbs
1 C marinara sauce

Heat oven to 425 degrees. Scrape the gills out of the mushroom caps and set aside. In a bowl, combine 1 clove of the minced garlic, 1/4 tsp of the Italian seasoning, oil, and salt free seasoning. Brush inside and outside of the mushrooms with the oil/garlic mixture and roast mushrooms cap side down for about 10 minutes. Blot off any water given off by the mushrooms from cooking. Heat a skillet over medium heat. Add 1 tsp oil and 2 cloves of the minced garlic. Stir for about a minute then add the spinach and cook, stirring often, until wilted. Allow to cool slightly, than drain off any liquid from cooking.  In a bowl stir together the last clove of the minced garlic, the rest of the Italian seasoning, Parmesan cheese, 3 ounces most of the mozzarella (saving some for the top), basil, breadcrumbs and spinach. Season salt free seasoning to taste. Spoon a little of the marinara into each mushroom then stuff with the spinach mixture. Spoon a little more of the sauce over the stuffed mushrooms, then sprinkle the remaining Parmesan and mozzarella over the top. Bake for 10-15 minutes or until the filling is heated through and the cheese has melted. Serve with additional marinara if desired.

Saturday, September 27, 2014

Crockpot Ravioli


Crockpot Ravioli

1 bag frozen cheese ravioli

1 jar marinara sauce

1C shredded mozzarella cheese

 

Place frozen ravioli in a crockpot. Pour sauce over the pasta and toss to coat. Cover and cook on high about 3 hours. About 30 minutes before serving sprinkle with the cheese so that it has time to melt.

Saturday, September 20, 2014

Roasted Garlic Macaroni and Cheese


Roasted Garlic Macaroni and Cheese

 

2 heads of garlic

Oil as needed

12 oz pasta

3 Tbsp butter

3 Tbsp flour

2 C milk

8 oz white cheddar cheese, grated

1 container garlic and herb flavor Boursin cheese

Salt free seasoning to taste

 

Heat oven to 350 degrees. Remove some of the outer wrapping on the garlic heads. Slice off the tops of the garlics. Place on a square of foil and drizzle oil over the tops and sprinkle with seasoning to taste. Wrap up tight in the foil. Bake for 40-60 minutes until you can easily squeeze out the garlic cloves. Let cool for a few minutes and squeeze out the garlic into a small bowl and mash. Set aside.  Cook pasta according to package directions. In a saucepan melt the butter over medium heat. Whisk in the flour and the mashed garlic, add in the milk slowly, stirring constantly. Cook until the sauce thickens and comes to a very low boil. Remove from heat and stir in the white cheddar and Borsin. Stir until cheese is completely melted. Combine cheese sauce with the pasta and serve.

Thursday, September 11, 2014

Spinach Quiche


Spinach Quiche

1 (9 inch) pie crust

3 eggs, beaten

2 C half and half

Salt free seasoning to taste

¼ tsp dry mustard

2 green onions, sliced

1-1 ½ C spinach

1/2C Swiss cheese, grated

 

Thaw and bake pie crust for 10 minutes. Beat together eggs, half and half, seasoning, and dry mustard. Lay green onion and spinach in the pie crust, top with grated cheese Pour egg mixture over all and bake at 350 degrees for 45 minutes or until cooked through.

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