Veggie Sandwich with Herbed Cream Cheese

Name: Veggie Sandwich with Herbed Cream Cheese
Total time: 10 min
Yield: 4 serviings
Ingredients: 8 slices bread; 4 oz whipped cream cheese; 1/4 c fresh mixed herbs (dill, basil, chives - your preference); 4 slices cheese (I used cheddar)); 1 c spinach leaves; 1 cucumber (sliced in 1/4 slices); 2 tomatoes (sliced); 2 radishes (thinly sliced)

This is a light and cool option for dinner. Original recipe found on Neighbor Food blog.

Perfect for a hot day

Course

sandwich, Vegetarian

Cuisine

vegetarian

Prep Time

10 minutes

Servings

serviings

Ingredients

8 slices bread
4 oz whipped cream cheese
1/4 c fresh mixed herbs dill, basil, chives - your preference
4 slices cheese I used cheddar)
1 c spinach leaves
1 cucumber sliced in 1/4 slices
2 tomatoes sliced
2 radishes thinly sliced

Course

sandwich, Vegetarian

Cuisine

vegetarian

Prep Time

10 minutes

Servings

serviings

Ingredients

8 slices bread
4 oz whipped cream cheese
1/4 c fresh mixed herbs dill, basil, chives - your preference
4 slices cheese I used cheddar)
1 c spinach leaves
1 cucumber sliced in 1/4 slices
2 tomatoes sliced
2 radishes thinly sliced

Instructions

In small bowl mix the whipped cream cheese and mixed herbs. To assemble use cream cheese on both sides of bed. Add the spinach, tomatoes, cucumber, cheese, and radish. Ready to eat.

Tunsian Cucumber Salad

This is light and refreshing, perfect for a summer day. Original recipe found on Our Tunisian Table.

Tunisian Cucumber Salad

Easy, light and refreshing.

Course

salad, Side Dish

Prep Time

15 minutes

Servings

servings

Ingredients

4-6 tomatoes I used roma, diced
1/2 onion diced
1 cucumber diced
1/2 c fresh parsley roughly chopped
1/4 c mint roughly chopped
2 tbs lemon juice
1 tsp white wine vinegar
2 tbsp olive oil
salt and pepper to taste
olives optional

Course

salad, Side Dish

Prep Time

15 minutes

Servings

servings

Ingredients

4-6 tomatoes I used roma, diced
1/2 onion diced
1 cucumber diced
1/2 c fresh parsley roughly chopped
1/4 c mint roughly chopped
2 tbs lemon juice
1 tsp white wine vinegar
2 tbsp olive oil
salt and pepper to taste
olives optional

Instructions

Combine lemon juice, vinegar, olive oil in small bowl and mix. In larger bowl place tomatoes, onion, cucumber, parsley, and mint. Pour liquid mix on top. Add olives-optional and salt and pepper to taste.

Tomato Soup w/Cheese and Bacon Toasts

What's better than grilled cheese and tomato soup? Grilled cheese with bacon!

Servings

Ingredients

1 Tbsp olive oil
1 lg red onion chopped
1 garlic clove chopped
3 lg tomatoes chopped
1 cup chicken broth
1/4 cup heavy cream
6 slices bacon
2 Tbsp butter room temperature
8 slices white sandwich bread
1 cup gruyere cheese shredded

Servings

Ingredients

1 Tbsp olive oil
1 lg red onion chopped
1 garlic clove chopped
3 lg tomatoes chopped
1 cup chicken broth
1/4 cup heavy cream
6 slices bacon
2 Tbsp butter room temperature
8 slices white sandwich bread
1 cup gruyere cheese shredded

Instructions

In a large saucepan, heat oil over medium. Add onion and garlic, season with salt and pepper to taste. Cook, stirring, until onion softens, 4-6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4-6 minutes.
Add broth and 1 cup water. Simmer until tomatoes are very soft 10 minutes in batches, puree soup with a blender or immersion blender. Stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
In a large skillet cook bacon over medium heat until lightly brown but not crisp. Drain on a paper towel lined plate. Discard fat from skillet. Butter bread, place 4 slices buttered side down in skillet top with bacon and cheese, and a slice of bread butter side up. Cook in batches, until golden on each side over medium-low heat. Serve with soup. Enjoy!

Haystacks

This is a dish that was introduced to me when I met my mother in law. It is a kind of twist on nachos and taco salad but a family favorite and one that is kid friendly.

Haystacks

Combination of nacho with a taco salad twist

Course

Main Dish

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

2 cans refried beans
1 can sliced olives
1 romaine lettuce chopped
3 tomatoes diced
1 onion diced
2 avacado diced or smashed
1 small sour cream
1 jar salsa
1 pkg shredded mexican cheese
1 pkg fritos
1 jalapeno diced

Course

Main Dish

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

2 cans refried beans
1 can sliced olives
1 romaine lettuce chopped
3 tomatoes diced
1 onion diced
2 avacado diced or smashed
1 small sour cream
1 jar salsa
1 pkg shredded mexican cheese
1 pkg fritos
1 jalapeno diced

Instructions

Heat the refried beans in a pan. Stir occasionally until texture is smooth. Put the olives, lettuce, tomatoes, onion, avocado, cheese, salsa, fritos, sour cream and jalapenos in separate bowls. To assemble just put fritos for bottom, I crush mine. Top with beans and the toppings of your choice.

Light Chicken Enchiladas

Lightened up chicken enchiladas that are full of flavor.

Servings

Ingredients

2 Tbsp olive oil
1 jalapeno seeded, and sliced
3 garlic cloves smashed
1 1/2 tsp fresh thyme chopped
1 med white onion minced
1/2 lb boneless skinless chicken breast halved lengthwise
3-4 tomatoes roughly chopped
1/2 tsp allspice
8 corn tortillas
1 1/2 cups muenster cheese shredded (about 6 oz.)
1 cup mixed parsley and cilantro chopped

Servings

Ingredients

2 Tbsp olive oil
1 jalapeno seeded, and sliced
3 garlic cloves smashed
1 1/2 tsp fresh thyme chopped
1 med white onion minced
1/2 lb boneless skinless chicken breast halved lengthwise
3-4 tomatoes roughly chopped
1/2 tsp allspice
8 corn tortillas
1 1/2 cups muenster cheese shredded (about 6 oz.)
1 cup mixed parsley and cilantro chopped

Instructions

Preheat oven to 450F. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the jalapeno and half the onion. Cook, stirring, until soft, sbout 3 minutes. Add the chicken, 1 tsp. salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 Tbsp oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll upand arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, about 4 minutes.
Toss the herbs, remaining onion, and season with salt to taste. Sprinkle on top. Enjoy!

Recipe Notes

Recipe adapted from Food Network.