Salad Sandwich

Stack tomatoes, some mozzarella cheese, basil and asparagus and drizzle with some balsamic vinaigrette. 

Delicious.
 
Grow Organic, Eating Organic

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Cucumber subs

If you love cucumbers, you will love this. I saw this on a friends page and I had to repost.


Cucumber subs with turkey, green onions and Laughing Cow cheese! Yum!! All the goodness without all that bread!

Cucumber subs:

medium to large cucumbers
turkey, ham, or other deli meat slices or shaved
bacon (optional)
green onions (optional)
tomatoes (optional)
any sandwich fillers (optional)
Laughing Cow cheese or mayo or cream cheese or any other condiment

Cut the cucumber length-wise, from tip to tip. Scoop out the inside of the cucumber to make room for your sandwich fillers. Add meat, veggies, and other sandwich makings to the inside of the cucumber. Place one half of the cucumber on the other half. Enjoy!!

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Crockpot Four Bean Chili

This is the easiest, laziest and cheapest recipe of all time, not to mention it’s the perfect comfort food after a long cold day.

Crockpot Four Bean Chili

Ingredients

• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 small green bell pepper, diced
• 1 carrot, grated
• 1 small zucchini, grated
• 1 can diced tomatoes (OR 2 large fresh tomatoes diced)
• 2 cans black beans, drained (OR 3 cups cooked fresh black beans)
• 1 can pinto beans, drained (OR 1 1/2 cups cooked fresh pinto beans)
• 1 can kidney beans, drained (OR 1 1/2 cups cooked fresh kidney beans)
• 1 can garbanzo beans, drained (OR 1 1/2 cups cooked fresh garbanzo beans)
• 1/2 cup frozen corn kennels
• 3 tbs cumin
• 1 tsp chili powder
• 1 6oz can tomato paste
• 1/2 cup water
• salt, to taste

Method

Step 1

Throw all the ingredients in a crock pot and mix thoroughly. Cook on low for at least four hours, stirring occasionally (every hour or so).

Step 2

Alternatively, if you don't have a crock pot and you have an hour or so to watch the pot, you can sauté the vegetables and add the rest of the ingredients. Cook on medium heat, stirring frequently to avoid burning.

http://plantbasedonabudget.com/recipe/crockpot-four-bean-chili/



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Lazy Eggs Recipe from Metabolic Cookbook

Lazy Eggs Recipe

from Metabolic Cookbook: http://tiny.cc/Metabolic


I highly recommend you try these out the next time you are craving something different for your breakfast. They’d even be great for a brunch.

Here's what you need:
muffin tin
nonstick spray
ham, slices
tomatoes, diced
shredded cheddar cheese
eggs
salt & pepper, to taste


Here’s what you do:
1) Spray each muffin well with nonstick spray.
2) Place a slice of ham in the bottom of each muffin well.
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 180/350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.

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EASY CALZONES

EASY CALZONES FOR EVERYONE!!

  
2 sheets of pie crust prepared or make your own.(OR 2 pizza crusts.)
5 tomatoes sliced thin.
a Tablespoon Herbs (Rosemary, oregano, basil or any Italian herbs)
Cream cheese,
Parmesan, Mozzarella, Romano (or a blended package of fine shredded cheese)
salt and pepper to taste.
garlic and melted butter

Blend the herbs and cheeses together

Roll out one crust...lay slices of tomatoes all over the crust about 2 fingers apart. Place a spoonful of the blended herbs, cream cheese, and other cheeses on top of the tomatoes. Salt and pepper to taste.

add another sprinkle of cheese over the top of the tomato. Gently place the top pie crust or pizza crust over the top. Seal all the way around. Take a drinking glass and gently cut out each bump of tomato. Make sure each round Calzone is sealed. Use a little water to ensure seal.

Give each Calzone a bath of garlic and melted butter then drop gently into hot grease until they brown or float to top...(You could also bake at 375 until brown.)

Serve with a good marinara sauce.

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BLT Macaroni Salad

BLT Macaroni Salad -

This cold salad is the best I have ever made. It will fly right off of the table. This is perfect to take to parties or get-togethers.. You will love this..


1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup tomato, seeded and chopped
2 tablespoons green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled

Directions:

1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat

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John Wayne Casserole

John Wayne Casserole

Ingredients:

2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers

Directions:
1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.
3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.
4. Sautee remaining onions and bell peppers until slightly tender.
5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
6. Bake for 30-40 minutes or until edges of dough are lightly browned. 


{There was no photo with this recipe....if someone has one, please let me know and I will add it.}


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BLT Dip

OMG!!!!! Warning, it went so fast I barely had time to try it!!!!

BLT Dip
 

Ingredients:
 
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

 
 
 
 
 
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Avocado and Tomato Salad

Avocado and Tomato Salad 

4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)
 

Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings
 
Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g Sugars 1.8 g

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Caprese Lasagna Roll Ups

Caprese Lasagna Roll-Ups

Ingredients
8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided 3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows

Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste

Directions
Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).
Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce
Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and sauté about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).
Recipe Source: Cooking Classy

 

 

 

 

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Crisp Cucumber Salsa

Crisp Cucumber Salsa:

Note: 1/4 cup is only 16 calories! YES ONLY 16 Calories!!!


2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
 

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BLT Roll-Ups

BLT Roll-Ups

8 oz. cream cheese
1/2 cup mayo
8-10 slices center cut bacon, cooked and crumbled
1 cup chopped tomatoes
4 eight-inch flour tortillas
1 cup shredded romaine lettuce

Mix cream cheese and mayo in a bowl. Add crumbled bacon and diced tomatoes. Spread mixture on tortillas and top with lettuce. Roll up tightly and refrigerate for an hour. Slice into 1/2 inch slices.


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