Earthly Eating

Soup:
Cauliflower & Broccoli Au Gratin
Serves: 10

1 lb. large cauliflower florets
1 lb. large broccoli florets
1 1/2 cups cup water
4 oz. ( 1/2 or 8-oz. pkg.) cream cheese, cubed
1/2 cup milk
1/2 cup sour cream
1 1/2 cup shredded sharp cheddar cheese
10 butter crackers, crushed
3 tbs. 100% Parmesan cheese, grated

Place cauliflower and broccoli in 2-qt microwaveable dish. Add water and cover. Microwave on HIGH 8 to 10 minutes or until vegetables are tender; drain. Set aside.

Microwave cream cheese and milk in 2-cup microwave measuring cup and medium bowl 1 minute or until cream cheese is melted and mixture is well blended when stirred. Add sour cream, mix well. Pour over vegetables; sprinkle with cheddar cheese. Microwave 2 minutes or until cheese is melted. Mix cracker crumbs and Parmesan cheese. Sprinkle over vegetables. It will be creamy and soupy.

Sandwich:
BLT Egg Bake
Serves: 8

8 slices of wheat bread of your choice
1 1/2 cups cheddar cheese, shredded and divided
4 green onions, chopped and divided
7 slices bacon, cooked, drained and chopped
2 large tomatoes, thinly sliced
6 eggs
3 cups milk
1 tbs. Dijon mustard
1 tbs. Worcestershire sauce

Arrange half of the bread slices on a work surface. Sprinkle with half each of the cheese and onions, sprinkle with bacon. Top with remaining bread slices. Cut each sandwich in half, crosswise. Arrange sandwich halves, overlapping, alternating with tomatoes slices, in a greased 13×9-inch baking dish.

Beat eggs, milk, mustard and Worcestershire sauce with a wire whisk until well blended; pour over ingredients in baking dish. Cover and refrigerate at least 6 hours or up to 24 hours.

Preheat oven to 350°F. Remove cover from baking dish; sprinkle casserole with remaining 3/4 cup of cheese and remaining green onions. Bake 50 minutes to 1 hour or until center is set. Remove from oven. Let stand 10 minutes, before cutting into pieces to serve.

Soup and Sandwich #2:

Soup:
Creamy Chicken, Vegetables & Noodles
Serves: 6

4 cups egg noodles, uncooked
1 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
1/4 cup Italian salad dressing, reduced fat variety
3 1/2 cups fresh broccoli florets
1 large red pepper, cut into strips
1 yellow squash, sliced
6 oz. Velveeta Cheese, cut up or other melt able cheese
1 tbs. fat free milk

Cook pasta as directed on package.

Meanwhile, cook chicken in dressing in a large nonstick skillet on medium-high heat 5 to 7 minutes or until chicken is cooked through, stirring occasionally. Add vegetables, stir. Reduce heat to medium; cover. Cook 5 minutes or until vegetables are crisp-tender, stirring occasionally.

Meanwhile, place Velveeta or melt able cheese in a small microwave bowl. Add milk. Microwave on HIGH 2 to 3 minutes or until cheese is melted and mixture is well blended, stirring after 1 1/2 minutes. Add to chicken mixture, mix lightly. Serve over the pasta.

Sandwich:
Cheesy Beef Burritos
Serves: 4
1/2 lb. extra lean ground beef
2 tsp. chili powder
1 can (15 oz.) black beans, drained, and rinsed
1/2 cup chunky salsa
3/4 cup reduced fat sharp cheddar cheese
4 flour tortillas (10-inches)
1/4 cup light sour cream
1 tomato, chopped
1 cup shredded romaine lettuce

Cook meat and chili powder in a large skillet on medium-high heat 5 minutes or until meat is no longer pink, stirring frequently. Add beans and salsa; cook 5 minutes or until heated through, stirring occasionally. Remove from heat. Stir in cheese.

Spread meat mixture down the center of tortillas; top with sour cream, tomatoes and lettuce.

Fold in opposite sides of each tortillas, then roll up burrito-style.

Soup and Sandwich #3:

Soup:
Black Bean Soup
Serves: 6
1 tablespoon canola oil
1/4 pound chorizo sausage, chopped
1/3 pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chili pepper, diced
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt

Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, Chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Sandwich:
Ham and Cheddar Loaf
Serves: 6

1 lb. frozen bread or pizza dough, thawed
1 pkg. (9-oz.) shaved smoked ham
1 cup shredded cheddar cheese
1/4 cup mayo salad dressing
1 egg, beaten
1 tbs. Parmesan cheese, grated

Preheat oven to 350°F. Place dough on a lightly floured surface; flatten slightly with hands, then roll into 12×8-inch rectangle with a rolling pin. If the dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 minutes before rolling again.

Top dough evenly with ham, overlapping slices slightly and leaving a 1/2-inch border around all sides.

Mix cheddar cheese and dressing; spread evenly over ham.

Moisten edges of dough with water. Starting at one of the long sides of dough, fold one third of the dough over filling, then repeat with other long side of dough. Firmly pinch ends of dough together to seal. Place, seam0side down, on a lightly greased baking sheet.

Cut 3 diagonal slits on top of the dough with kitchen shears. Brush evenly with beaten egg, sprinkle with Parmesan cheese.

Bake 35 to 40 or until golden brown. Cool 10 minutes before cutting into 6 slices to serve.
________________________________________________________________
Earthly Eating Recipe

Bacon-Wrapped Corn Dog on a Stick
Serves: 8

Bake 20 minutes or until wiener is heated through and dough is golden brown.

Happy Eating!