Please accept my apologies on our pink plates that we bought freshman year in college. Upgrades to come in sync with a new paycheck.
Grilled Veggie Sandwich
yellow squash
zucchini
red onion
cherry tomatoes
Italian salad dressing (or olive oil)
chopped fresh basil
crumbled feta cheese
sourdough bread
1. Sautee/grill zucchini, onion, and squash (if choosing to sautee, add olive oil to pan).
2. Grill for 4 minutes on each side.
3. Cut cherry tomatoes in half; place in bowl and add dressing (or oil) and basil.
4. Add veggies to bowl and toss to coat.
5. Brush bread in olive oil and grill for 1 minute on each side.
6. Add veggie mix to bottom slice of bread, then add feta.
7. Sprinkle remaining basil mixture on top and add top piece of bread.
**This sandwich is really versatile as far as which veggies you can use. I tried red, yellow, & green peppers, onions, and eggplant.
The other evening I had a few visitors over, so I cooked these "bites" for them! They were a success... although there is a possibility they didn't want to hurt my feelings, they all went back for seconds, so I think I'm in the clear.
Lasagna Bites
Ingredients:
1/2 lb lean ground beef
1 small onion (chopped)
2 garlic cloves (minced)
2-3 cups marinara sauce
1 can refrigerated biscuits
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese
chopped basil.
1. Brown beef in the skillet. Drain.
2. Add garlic, onions, and marinara sauce.
3. Spray muffin pan with non-stick cooking spray.
4. Mold bottoms and tops of biscuits to individual muffin slots.
5. After meat mix has time to simmer, scoop one tablespoon into each muffin/biscuit cup.
6. Add one tbsp ricotta cheese on top of meat mixture.
7. Top (cover) with mozzarella cheese and chopped basil.
8. Bake in the oven for 15-20 minutes at 350 degrees.
9. Remove from oven and use spoon to help loosen lasagna bites. Serve.
NOM NOM NOM.
