I love easy meals, don’t you? I mean, I know this is a site aimed for busy women, so it’s natural you’d like easy meals. You know the best kind of meals, though? The ones that are easy AND delicious! This is one of those, and it turned out so great that my husband wants me to make them again….already!
8 oz. Cream cheese, softened
1 cup Parmesan cheese, grated
2 cans Refrigerated crescent dinner rolls
1 Red pepper, chopped
¼ cup Parsley
Preheat oven to 350 F.
Mix cream cheese and ¾ cup Parmesan until well blended.
Take the crescent rolls, and place them on a sprayed baking sheet. Keep two triangles together, though, making them each a rectangle instead of triangles. Pinch the seems together.
Spread the cheese mixture on the open rolls, then top with the peppers and parsley.
Fold each rectangle lengthwise into thirds to contain the filling. Cut each into 4 squares. Top with remaining Parmesan.
Bake 13-15 minutes, or until golden brown.
Notes: If you want a full roll, more for a meal, instead of the bites, skip cutting them each into 4 squares and just leave them whole.
2 Zucchini, cut into fourths lengthwise
1 Red bell pepper, cut into fourths
1 Green bell pepper, cut into fourths
1 Yellow bell pepper, cut into fourths
Olive oil for brushing
Salt and pepper, to taste
½ lb. Penne pasta
4 tbsp. Extra-virgin olive oil
2 tbsp. Mixed herbs: basil, oregano, marjoram
½ cup Olives, chopped
¼ cup Walnut, chopped
½ cup Feta Cheese, chopped
Brush vegetables with olive oil and sprinkle with salt and pepper. Arrange on charcoal or gas grill on high heat, cover and cook until tender and slightly brown. While vegetables are cooking, bring a large pot ¾ way full of salted water to a boil. Add a tiny bit of oil, to keep pasta from sticking together. Add the pasta and cook until preferred tenderness.
When vegetables are done, remove from the grill and cut into bite-sized pieces.
Drain pasta and put in mixing bowl. Add the vegetables, olive oil, herbs, olives and walnuts. Mix until well combined. Season to taste with salt and pepper. Sprinkle feta cheese and toss lightly to combine.
Notes: Some people prefer more seasonings, some less, so pour the herbs in slowly to get what meets your family’s preferences. We added a Roasted Garlic Balsamic Dipping Oil over our dish, and it was absolutely wonderful, if you like balsamic.
Easy Corn Souffle is perfect as a side dish for any meal.
Now, I have to tell you that I don’t like this recipe. There’s something about having corn in it that drives me nuts. Maybe I just grew up with smooth, simple cornbread, so that’s what I prefer. I don’t know. With that said, the reason I’m still posting this is because I seem to be the ONLY one who didn’t enjoy it; everyone else couldn’t get enough!
2 tbsp. Butter
8 oz. Cream cheese, cubed
1 can Whole kernel corn, drained
1 can Cream-style corn
8.5 oz. Corn muffin mix
1 cup Cheddar cheese, shredded
Preheat oven to 350 F.
Microwave butter until melted. Stir in cream cheese, and microwave another 15 seconds, or until cream cheese is softened. Stir until completely melted and well blended.
Mix in all remaining ingredients, except shredded cheese.
Pour into sprayed 13×9 pan. Top with cheddar cheese.
Cook 40 minutes, or until golden brown. Cool slightly before serving.
I don’t have a garden. My parents had one at the house we rented from them for years, but now that we’re states away and in our own house, it’s up to me – and I just haven’t had a chance. YET – it’s definitely on the plan, because fresh produce and herbs right in your backyard would be great! Turn those extra herbs in your garden into this easy Basil Pesto recipe.
Okay, this is completely one of the ugliest photos – but I keep forgetting to take a photo of the pesto BEFORE adding it to things. Will be replaced asap!!! For now, though, this is basically what Pesto looks like – it’s green and saucy. It tastes FABULOUS though!
2 cups Basil leaves, packed
2 Garlic cloves, minced
1/4 cup Pine nuts, chopped
2/3 cup Olive Oil
1/2 cup Parmesan cheese, shredded
Salt & Pepper, to taste
Put all of the ingredients into a blender, and blend until smooth and well-mixed. Enjoy!
Notes: If not using right away, reserve 1/3 cup of the oil until ready to serve.
Other Pesto Recipes…
We eat sandwiches a lot at my home. Wonder Woman takes them to school when she doesn’t like what they’re serving in the cafeteria, and Flash takes them to work often to save on our food budget. Unfortunately, we all get pretty sick of the same thing all of the time. We try to find variations, whether it’s switching from normal bread to bagels or tortillas, a different kind of cheese or deli meat, or a new sauce. Even the toppings varying from day-to-day makes a world of difference!
In my search for something new this week, I happen to have made a delicious dip for crackers. My hubbies thought: try it in a sandwich. You know what, it was genius! It just really added to the flavor, and made it a whole new experience for our taste-buds. Guess what’s going in my lunch bag tomorrow?
Here’s the directions for the dip, just remember it can be used as a sandwich spread as well!
¼ cup Mayo or Miracle Whip
1 tsp. Olive oil
1 Avocado, chopped
12 Cherry tomatoes, cut into fourths
1 tsp. Paprika
1 tsp. Chili powder (less if you want it more mild)
1 tbsp. Lime juice
Combine everything in a bowl. Mash as desired. Enjoy!
Notes: With the avocado, it’s best to still be firm if you’re doing a dip, so it can be in chunks. For a sandwich spread, though, let it soften so it can be mashed and spread more easily.