Braided Spaghetti Bread

If you are one of those people who like to put their spaghetti on their garlic bread, and then it eat it, this recipe is for you! I am one of those people so I loved this recipe combining garlic bread and spaghetti. This recipe was on the Rhodes Bread website (since it uses their frozen bread dough) and the blogger who did the recipe submitted great step by step pictures, so click here to go to the website if you want to see the step by step pictures. I will include the recipe below and vouch that it was yummy :)

1 loaf Rhodes Bread dough thawed to room temp. You can do this a few hours in advance, or spray each side then microwave for 30 seconds on each side, and let it sit for a little bit.

6oz. cooked spaghetti

1 cup spaghetti sauce

8 oz. mozzarella cheese cut into small cubes (you could probably use shredded too)

4 Tbs. melted butter

Parmesan cheese

Garlic Powder

Italian Seasoning.

Put dough on parchment paper, or a floured surface and roll out bread dough into a long rectangle, about 12x16. Combine spaghetti and sauce then ladle spaghetti mix down the center of your rectangle. Top with mozzarella cheese, then using a pizza cutter, cut strips about 1 1/2 inches apart up both sides of your rectangle. Start braiding strips starting the bottom and alternating right over left, left over right. Brush with melted butter then sprinkle with parmesan, garlic powder, and italian seasoning. Bake for 30-35 min. on 350 or until crust is golden.

Vegetable Soup

This soup was cheap and easy to make and I LOVED it! It's also very healty too since no cheese, milk, or cream is used. This was also the first time I have used leeks in my cooking, and I have decided I am a fan :)

Recipe from: http://www.yarnharlot.com/
2 Tablespoons butter
1 Tablespoon olive oil
2 leeks (the white parts only, sliced very thin)
2 large potatoes, peeled, quartered and sliced thin.
2 large carrots, sliced in half lengthwise, then chopped pretty fine.
2 cloves garlic, minced.
4 cups vegetable stock
1 can chick peas. (Rinsed)
Parsley, dry or fresh

Put the olive oil, butter and leeks into a heavy bottomed pot, stir until the butter melts, put the flame on medium low, and put a lid on it. Go wash and slice the carrots and potatoes. Stir the leeks after 5 minutes. At the 10 minute mark, add the potatoes and carrots, and maybe turn the heat up a little. Stir, cooking until they're almost tender, then add in the garlic, and stir for about 2 more minutes. Add the chick peas, and cook, stirring for a minute or two. Add the stock and parsley (if you're using it) and bring the soup to a simmer. Simmer until the potatoes and carrots are fully soft (this will be less than 15 minutes) then puree 1-2 cups of the soup and add it back. This makes the soup texture more creamy, without actually having to use cream. Also, this made it more kid friendly to my 3 little ones.

Crunch Wrap Supreme

I saw this recipe on Pinterest, which then directed me to http://www.hungry-girl.com/ and I am so glad that I checked it out! I have never tried one of these from Taco Bell, but I loved this vegetarian version. It's kind of like eating a taco sandwhich, or taco salad in sandwhich form. Either way, the family loved it and will be having it again in the near future!

Crunch Wrap Supreme
Large or extra large whole wheat, or flour tortillas
Tortilla chips
Morning Star Crumbles
1 Cup Shredded Cheddar Cheese
Diced Tomato
Shredded Lettuce
Half pkg. Taco Seasoning
Sour Cream

Put crumbles, taco seasoning, and cheese in a large microwave safe bowl and microwave for 3 minutes, stirring after each minute. Spray a pan with non stick spray and set to medium high heat. Put tortilla in microwave for about 10 seconds to make it easier to work with. Spread crumble mixture on tortilla staying about 2 inches away from the edges. Next put a layer of tortilla chips on top of crumbles, then top evenly with sour cream, tomatoes, and lettuce. FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up to the center of the tortilla. Then going around the edge of the tortilla, repeatedly fold overlapping sections to meet the center, for a total of about 6 folds (until filling is completely enclosed). In a pan sprayed with nonstick spray, over medium heat, carefully place the folded tortilla in the center of the pan (folded side down). Heat for 3 - 4 minutes. Carefully flip the wrap with a spatula and heat for another 30 seconds. Makes 4-5 crunch wraps