Sweet and Savory Summer Sandwhich

This sandwhich is extremely easy and wonderful for summertime. I was a little skeptical at first but it's definitely worth trying.

1 loaf raisin bread
sprouts
2-3 large carrots grated
2 avacados mashed
salt

Toast the raisin bread and set aside to cool off. Spread avacado on both sides of bread and sprinkle with salt. Take one slice and put a layer of grated carrots on top of the avacado, then add a layer of sprouts. Place other slice on top and enjoy!

Bowtie Lasagna

We just tried this recipe out this week and it was super easy and yummy. It was one of those meals that I liked even better the next day! I got it from the Tasty Kitchen on The Pioneer Woman Cooks. I did substitute the hamburger used in the original recipe for soy crumbles. Hope you enjoy it!

1 12 oz. box bowtie noodles cooked to pkg. directions
1 pkg. frozen Morningstar Grillers crumbles heated through until defrosted
1 Tbs. olive oil
1 can sliced olives (optional)
1 jar of your favorite spaghetti or marinara sauce
1 tsp. Italian seasoning
1/2 tsp salt
1/2 teaspoon garlic powder
1/2 cup sour cream
1/2 cup mozarella cheese
1/4 to 1/2 cup shredded parmesan cheese

Pour cooked noodles over crumbles and drizzle with olive oil. Stir to combine. Next pour sauce on top, add your seasonings, sour cream, and cheeses. Stir to combine everything until well mixed. Heat on low for a few minutes until it's warmed through and the cheese is melted.

Chili Relleno Casserole

1/2 cup butter
2 cans green chili's (I used the chopped 7 oz ones)
2 cups shredded cheese
3 eggs
3/4 tsp. salt
2 cups milk
1 cup Bisquick or biscuit mix

Melt butter in a 9x13 dish. Arrange chiles in a layer over the bottom of the dish. Cover with cheese. Blend eggs, milk, salt and bisquick mix and pour over chiles and cheese. Bake at 350 for 35-40 min, or until golden.

Baked Quesadillas (Maridyn Weatherly)

1 can black beans drained
1 can corn drained
1 small can chilis (optional)
1/2 cup ranch dressing
1/2 cup salsa
1 to 1 and 1/2 cups fiesta blend cheese (or cheddar, or whatever really) and more for sprinkling.
6 taco sized tortillas

Mix together all the ingredients except for the tortillas, and save some of the cheese. I like to check the consistency and see if I think it needs more salsa, ranch, or cheese. Spread mixture on to half of each tortilla, sprinkle with a little more cheese, then fold in half and place on a cookie sheet. Bake at 375 for 12-15 min. until the tortillas have gotten crispy and golden.

It is also really easy to add cooked chicken to this for all of you aren't vegetarian. I sometimes add canned chicken to half for me and the kids!

Sweet and Sour Meatballs

This recipe turned out great and was really easy! We will definitely be making it in the future.

Meatballs:
4 eggs
1 cup shredded cheddar cheese
1/2 cup cottage cheese
1/2 cup chopped onion
1 cup finely chopped pecans
1 tsp dry basil
1 1/2 tsp salt
1 1/4 cup Italian bread crumbs

Sauce:
1/4 cup vegetable oil
1/4 cup white vinegar
3/4 cup apricot jam
1 cup ketchup
1/4 cup minced onion
1 tsp dry oregano
1 dash hot pepper sauce

Mix eggs, cottage cheese, and cheddar cheese together in a large bowl until well combined. Add half cup onion, pecans, basil and salt. Mix well. Stir in bread crumbs. Form into 2 inch balls and put into 9x13 baking dish. In another bowl whisk all ingredients together for the sauce and pour evenly over the meatballs. Bake 35 min. on 350.

Serve with white or brown rice cooked in vegetable or chicken stock.

Lemon Braised Artichoke Pasta

I got this recipe from ohsweetbasil.blogspot.com We made it this week and thought it was good. It definiately takes a bit of preparation and quite a few ingredients, but the result was yummy! I think artichokes are one my new favorite things :)

1 pound Angel Hair Pasta (or fettuccine, thin spaghetti etc)

1/4 cup olive oil

4 cloves garlic, sliced

2 teaspoons fresh oregano leaves

1/2 cup vegetable broth

4 cups spinach, stemmed and washed

Lemon Braised Artichoke Hearts, recipe follows

1/4 cup chopped Italian parsley leaves

1 tablespoon butter

Salt

Freshly ground black pepper

Grated Parmesan, for serving

Lemon-Braised Artichoke Hearts:

1/2 cup extra-virgin olive oil

1/2 cup freshly squeezed lemon juice

1/2 tsp dry thyme

1 1/2 teaspoons minced garlic

1 1/2 teaspoons kosher salt

Small pinch freshly ground pepper

1 Can Artichoke Hearts broken up

Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Bring to a boil. Add artichoke hearts and turn down to a simmer. Cook for 10-15 min.

Cook pasta according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.

"Chicken" Pillows (Melissa Vogt)

I love finding recipes where you can use meatless products (such as bocca, and morning star) and have them turn out similar to the original recipe where real meat is used. I tried these tonight and they turned out great and it was super easy. It's another recipe from Melissa over at vegginout247.blogspot.com

1 package of the Morningstar Chicken Strips
1 package of Cream Cheese (soften at room temp.)
1 package of Crescent Rolls
Flavored Shake N Bake. She used BBQ, but they didn't have that one where I shopped, so I got the Ranch and Parmesan cheese and it was yummy! (each box comes with 2 bags and 2 things of powder - you only need one) So you can use the other one next time :)

* Line a cookie sheet with tin foil
* Dump whole package of Morningstar Chicken Strips into Shake N Bake and shake until they are covered.
* Lay the chicken strips on the tin foil covered cookie sheet/pan and bake at 375 degrees for 5-7 minutes until warm
* Put Cream cheese that is softened into a medium size bowl. Then pour a little bit of the Shake N Bake for a little more flavor and mix up. Then rip the Chicken Strips up into smaller pieces and add in and mix.
* Put a spoon full of the mixture onto the bigger end of each crescent roll then roll up from the stuffed end to the skinny end and I folded the sides up and over. Put on cookie sheet/pan (with out tin foil - I just remove the tin foil from previous use and use the same sheet pan)
* Put in oven at 375 and bake 13-15 minutes or until the rolls are cooked.