Homemade Queso Dip

Homemade  Queso Dip

In a saucepan over low heat, combine 1c. Milk, 12 pieces American cheese, 1 c. Cream of chicken soup and 1 c. Salsa. Heat until melted and serve with your favorite tortilla chips.

For a spicy dip, add 1 can chopped jalapeños. Enjoy!

The Lunch Lady :)

Pammie's Veggie Burger

I am a fan of Veggie Burgers, always a treat when I eat out. Tonight I was home and has some leftover veggies, so I made a delicious Veggie Burger at home, try it....I am sure you will like it.

In a food processor combine 1/2 baked sweet potato, 1/2 can garbanzo beans, 1/2 can black beans, 1 t. Cumin, 2 T. Minced garlic, salt and pepper to taste. In a saucepan sauté over medium heat 1 box mushrooms (sliced), 1/2 onion (chopped) and 10 cherry tomatoes (halved), add a punch of sugar and sauté until caramelized. Add to food processor, add 1 c. Italian Breadcrumbs, 1/2 canned green beans blend until mixed well. Roll into softball size balls, roll in breadcrumbs, cook in a skillet coated with olive oil over medium low heat 5 minutes in each side. 

To serve heat up a piece of nan bread, add the veggie patty, add shredded lettuce and sauce.

To make sauce: in a saucepan add 3 ozs. Sour cream, 2 T. Feta cheese, sprinkle of garlic salt and black pepper, squeeze of lemon juice and splash of Worcestershire. Heat over low heat for 5 minutes. 

Enjoy!!

The Lunch Lady :)

Cabbage Roll Soup

If you love the taste of cabbage rolls and don't like the bother of making them, then try this soup. It is all the same flavors without the fuss.

The recipe for Cabbage Roll Soup:

In a stock pot add a large bag of cole slaw mix , top with water and cook over medium low heat. Add 1 lb. cooked ground beef, 1 c. rice, 1/2 c. minced dried onions, 1 jar salsa, salt and pepper to taste and 2 T. beef base. If you prefer less spice add a jar of tomato sauce instead of salsa. Cook for about 45 minutes over low heat until cabbage is very soft.

Serve in a beautiful bowl with a side of bread and tossed salad. Enjoy!

The Lunch Lady :)

Back to school Breakfast Sandwich

A great meal to start off the school year. This yummy open face breakfast sandwich is very versatile. Try it, I am sure you will like it.

The recipe for breakfast sandwich:

You will need the following:

1 egg (scrambled)

6 asparagus stalks (sautéed)

4 slices of turkey

4 cherry tomatoes (sliced)

Homemade cheese sauce- over medium heat melt 2 T butter add flour to combine, thin with milk and add 2 slices American cheese, stir until creamy, add salt, pepper and fresh nutmeg to taste.

To assemble:

Place 2 slices of English muffin on a cookie sheet, top each with a little butter, 2 slices of turkey, asparagus, scrambled eggs, tomatoes and top with cheese sauce. Place in 370 degree oven and bake for 12 minutes. 

Enjoy!

The Lunch Lady :)

Summer Tomato Salad

Tomatoes galore....love em'.......made a yummy summer salad. Hope you enjoy!

Recipe for Summer Tomato Salad.

Wash your fresh tomatoes, slice in half, place in a bowl and add the following:

1t. Salt

1t. Pepper

Drizzle with Olive Oli and Red Wine Vinegar

1t. Garlic Salt

1t. Italian Seasonings

Mix well, drizzle with your favorite honey. Stir and allow to sit until ready to serve.

This salad was so delicious and refreshing.

The Lunch Lady :)

Wanna be Greek salad

I have a favorite chicken salad from a Greek restaurant in town, decided to make something similar for my dinner tonight at home, yum!

Recipe is as follows:

On a plate place a layer of leafy lettuce, top with some basmati rice, grilled chicken, olives, artichokes, Parmesan cheese and top with your favorite dressing.

Enjoy your dinner salad and a quiet evening.

The Lunch Lady :)

Steakhouse Brussel Sprouts

For years I have tried to get my husband to eat Brussel Sprouts, 31 to be exact. Tonight, I finally did it. We have a winner of a recipe. Hope you will try it with your family.

Steakhouse Brussel Sprouts

In a large skillet over high heat, brown 1/3 lb. low sodium bacon (cut into small pieces).  Remove bacon and set aside, keep grease in the pan. Add chopped onion and sliced Brussel Sprouts to the pan with the bacon grease and continue to cook over high heat until caramelized. Add the bacon crumbles, squeeze juice of 1 orange, and 1 T coarse ground mustard (or icky mustard according to my daughter-in-law), splash of pomegranate vinegar and 2 T sugar. Stir until all the ingredients are mixed well and serve.  Add salt and pepper to taste.

Enjoy!

The Lunch Lady :)