Grilled Gouda & Broccoli Sandwiches
1½ cups shredded smoky Gouda or Cheddar cheese (6 oz)
½ cup finely chopped broccoli
2 Tblspns sunflower seeds, toasted
3 Tblspns ricotta cheese (or mayo)
8 thin slices bread
2 Tblspns margarine, softened
Mix cheese, broccoli, sunflower seeds & ricotta. Spread margarine over one side of each slice of bread. Put cheese mixture on other side, top with second slice of bread, buttered side out.
Preheat griddle to 325 degrees (or medium heat). Grill sandwiches about 5 minutes or until golden brown, turn and cook another 2-3 minutes on second side. Makes 4 servings.
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Veggie Black Bean Enchiladas
1 can diced tomatoes
1 can black beans
1 can corn, drained
Bring to a boil in a saucepan & add
1 cup quick brown rice
Cook according to the rice directions (turn to low & simmer 15 minutes)
Remove from burner, cool a few minutes & stir in
½ can enchilada sauce
2”x4”x4” chunk of cheddar, grated
Spread a few tablespoons of sauce on the bottom of a greased 9”x13” pan
1 can refried black beans
12 tortillas
1 can enchilada sauce
Spread some refried beans on the tortilla, add filling mixture, roll up and place seam side down in the greased pan. Cover enchiladas with remaining 1+1/2 cans of sauce, making sure everything gets wet. Sprinkle top with more grated cheese. Cover with foil & bake 40 minutes at 350.
Made a dozen enchiladas.
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Bean and Cheese Empanadas
Recently, my mother got into a new phase where she only made new recipes. Since my siblings and I are vegetarian, but not my parents, it’s difficult to find meals that we can eat together. To add the drama, I can tell you that all three of us are naturally picky. This recipe has become one of our particular favorites. I hope you enjoy!
First, gather some pizza dough. Roll it out in about an eight-inch diameter. I would recommend a circular shape, but you may make it look however, you would like it. If you are having trouble due to the dough stick to the rolling pin, I would suggest spreading a mild amount of flour over everything.
Second, take a spatula or spoon and spread refried beans over half of the dough. This is the protein portion of the meal. You may use a different kind of beans if you have another preference.
Afterwards, spread your choice of salsa, mild or hot, on the side without beans. Make sure you use a different utensil rather than the one used to spread the beans. This is to help prevent contamination.
Next, sprinkle grated cheese on the side with beans. I prefer Smokey Gouda, but you may accommodate to your own tastes. Without this step, the empanada seems like its missing something, so if you’ve forgotten this step and already closed the beans and salsa in, you can cut part of the dough out and stick cheese in, then close the portion that’s cut back with the rest of the dough.
Finally, fold the half with the salsa over onto the other side, like a sandwich. Pinch the outside ends together and bake in the over at 400’ F for 10 to 15 minutes. Let the Empanada stand for about 3 minutes.
So in conclusion, I think this is a good recipe. I have provided easy systematic work and tasteful insights. My family enjoys this dish and I hope you will as well.
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Creamy Broccoli-Swiss Soup
3 cps Vegetable Stock
4 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 10oz pkg frozen chopped broccoli
½ tsp salt
¼ tsp pepper
2 cps low-fat milk
¼ cp flour
1 ½ cps shredded swiss cheese (6 oz)
Heat first 7 ingredients to boiling in Dutch oven, reduce heat, cover & simmer 10 minutes. Remove from heat. Shake milk and flour in tightly covered container; gradually stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Divide cheese among 4 soup bowls; ladle hot soup over cheese. 4 servings
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Black Bean Burgers
1 can (16 oz) black beans, rinsed & well-drained
½ cup cooked brown rice
½ cup shredded smoky cheese
¼ cup corn flake crumbs
2 TB chopped green onions or 2 cloves minced garlic
1 tsp Worcestershire sauce
¼ tsp salt
1 egg
4 buns
Mash beans, stir in rest of ingredients except buns. Mix well and shape into 5 patties on waxed paper. Preheat griddle to 350 degrees (medium heat). Cook about 5 minutes on each side until light brown. 4 servings
Options to add on (I use all of them):
½ carrot, shredded
substitute crushed crackers for corn flakes
grated or finely diced pepper
minced dried onion, maybe 1 TB
sunflower seeds, maybe ¼ cup (I prefer roasted & salted)
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Southwestern Stuffed Acorn Squash
Makes 6 servings
Ingredients
3 acorn squash (¾-1 pound each)
5 ounces bulk turkey sausage
1 small onion, chopped
½ medium red bell pepper, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
1 15-ounce can black beans, rinsed
½ teaspoon salt
Several dashes hot red pepper sauce, to taste
1 cup shredded Swiss cheese
Instructions
1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add turkey sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
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Matt Matthew's Peanut Butter Cup Bars
2 cubes- 1 cup, butter or margerine, melted (microwave 1-2 minutes)
22 squares (1 1/2 cups) graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter + 1 cup peanut butter (separated)
1 12 oz bag semi sweet chocolate chips
1. in a large bowl, mix melted butter, cracker crumbs, and 1 cup peanut butter, powdered sugar
2. spread into a 13' X 9' pan
3. in a small saucepan, slowly melt chocolate chips and 1 cup peanut butter, stir
4. spread evenly over first layer in pan
5. refrigerate until firm
6. cut into 54 bars (9 X 6). store in refrigerator.
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