Herb Bubble Bread

Ingredients
1/2 cup of grated parmesan cheese
3/4 tsp dried parsley flakes
1/4 tsp dill weed
1/8 tsp each dried thyme, basil, and rosemary
1/4 cup butter, melted
2 tsp minced garlic
1 loaf frozen bread dough, thawed
Directions
1. In a small bowl, combine cheese and seasonings. In another bowl, combine butter and garlic; set aside.
2. Divide dough into 16 pieces. Roll into balls. Coat balls in butter mixture, then diop in cheese mixture. Place in a greased 9 in x 5 in loaf pan.
3. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 for 22-26minutes or until golden brown (cover loosely with foil if top browns too quickly.) Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

from taste of home cooking.

Creamy Potato Soup

Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes
6 cups of water
1/3 cup chopped onion
2 cans (10 3/4 oz each) condensed cream of celery soup, undiluted
4 oz Velveta cubed
1 cup (8oz) sour cream
1/2 tsp salt
1/4 tsp pepper
Directions
1. In a large saucepan, combaine the potatoes, water and onion. Bring to a boil. Reduce heat; stir in soup and cheese. Cook and stir until cheese is melted.
2. Stir in the sour cream, salt, and pepper. Cook and stir until heated through (do not boil.)

From best simple recipes

Spinach Pizza

Ingredients
1 premade pizza crust
1/2 cup Alfredo sauce
2 cups of chopped spinach (the recipe calls for 4 but it was way too much!)
2 medium tomatoes chopped
2 cups of mozzarella cheese
Directions
1. Spread alfredo sauce over the pizza crust within 1 in. of edges. Top with spinach, tomatoes, and cheese. Bake at 450 for 8-15 minutes or until cheese is melted and crust is golden brown.

from best simple recipes

Microwave Chicken Parmesan/Chicken Breast Cacciato

Ingredients
1 (8oz) can tomato sauce
1 tsp Italian Seasoning
1/4 tsp garlic powder
1/2 cup cornflake crumbs
1/4 cup grated Parmesan cheese
1 tsp dried parsley flakes
6 boneless skinless chicken breast halves
1 egg beaten
2/3 cup shredded mozzarella cheese

Directions
1. In a microwave-safe bowl, combine the tomato sauce, italian seasoning and garlic powder. Cover and microwave on high for 2 minutes; stir. Cook at 50% power for 3-5 minutes or until mixture simmers, stirring once; set aside.
2. In a bowl, combine the crumbs, parmesan cheese and parsley. Dip the chicken into egg, then roll in the crumb mixture. Place in a lightly greased shallow 3 qt. microwave safe dish. Cover and microwave on high for 10-12 minutes, rotating a half turn after 5 minutes.
3. Pour tomato mixture over chicken; sprinkle with mozzarella. Cook, uncovered, at 50% power for 3-5 minutes or until meat juices run clear.

from allrecipes.com

Salmon and Garbanzo Bean Soup

Ingredients
1/2 pound bacon, chopped
1 onion, thinly sliced
1 pound salmon fillets, cut into 1 inch cubes
5 cups chicken broth
1 bunch fresh spinach, rinsed and thinly sliced
1 (14 ounce) can garbanzo beans, drained
salt and pepper to taste

Directions
1. Cook bacon in a large pot over medium-high heat until the fat has rendered out and the bacon begins to crisp. Pour out the excess grease, then stir in the onion. Continue cooking and stirring until the onion has turned golden-brown, 5 to 8 minutes more. Add the salmon cubes, and cook gently until they turn opaque on all sides, but are not yet cooked in the center.

2.Increase heat to high, and pour in the chicken broth. Once the soup begins to simmer, reduce heat to medium-low, and cook for 10 minutes. Stir in the spinach and garbanzo beans, return to a simmer, then season to taste with salt and pepper, and serve.

Creamy spinach sausage pasta

Ingredients
3 cups of uncooked large tube pasta
1 lb bulk italian pasta
1 c finely chopped onion
1 can (14 1/2 oz) italian diced tomatoes, undrained
1 pkg (10 oz) frozen creamed spinach, thawed
1 pkg (8 oz) cream cheese, softened
2 cups shredded part-skim mozzarella cheese, divided
Directions
1. Cook pasta according to package directions. Meanwhile, in a dutch oven, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese, pasta, and 1 cup fo mozzarella cheese. Transfer to a greased 11 in x 7 in. baking dish.
2. Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.

from simple and delicious cooking

Veggie potato soup

Ingredients
6 medium potatoes, cubed
3 cans (14.5 oz each) vegetable broth
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 tsp, dried thyme
3/4 tsp salt
1/4 tsp dried marjoram
1/4 tsp pepper
1/4 cup all purpose flour
1 1/2 cups half and half cream
1 cup frozen peas, thawed

Directions
1. In a 5 qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
2.In a small bowl, combine flour and creamm until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

makes 11 servings
from simple and delicious cooking

Ham and brie melts

Ingredients
8 slices multigrain bread
1/4 cup apricot preserves
8 oz. sliced deli ham
1 round (8oz) Brie cheese, rind removed and cut into 4 slices
3 tbsp butter softened

Directions
1. Spead 4 slices of bread with half of preserves. Layer with ham and cheese. Spread remaining bread with remaining preserves; place on top. Butter outsides of sandwiches.
2. In a large skillet over medium heat, toast sandwiches for 2-3 mintues on each side or until breas is lightly browned and cheese is melted.

makes 4 sandwiches
from taste of home cooking

Barbecued chicken pizza

Ingredients
2 boneless skinless chicken breast halves (6 oz each)
1/4 tsp salt
1/4 tsp pepper
1 cup barbecue sauce, divided
1 tube (13.8 oz) refrigerated pizza crust
2 tsp olive oil
1 medium red onion, thinly sliced
2 cups (8 oz) shredded gouda cheese
1/4 cup minced fresh cliantro

Directions
1. Coat grill rack with cooking spray before starting the grill.
2. Sprinkle chicken with salt and pepper. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with 1/2 cup of barbecue sauce. Set aside and keep warm.
3. Divide dough in half. On a lightly floured surface, roll each portion into a 12 in. x 10in. rectangle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 102 minutes or until the bottom is lightly browned.
4. Remove from grill. Cut the chicken into 1/2 in cubes. Spread the grilled side of each pizza with 1/4 cup of barbecue sauce; layer with chicken, onion, cheese, and cilantro. Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted.

makes 2 pizzas.
from taste of home cooking

Banana Walnut Oatmeal

Ingredients
1 ripe medium sized banana, mashed
1/2 cup rolled oats
1cup nonfat milk
1 tbsp wheat germ
1 tbsp ground flaxseed
1 tbsp crushed walnut pieces

Directions
1. Combine banana, oats, and milk in a large microwaveable bowel.
2. Microwave on high for 3 minutes, stopping to stir after each minute.
3. After cooking, stir in the wheat germ, flaxseed, and walnuts

makes 2 servings
from oxygen magazine

Zippy Calzones

Ingredients
1 tube refrigerated pizza crust
1 cup shredded part-skim mozzarella cheese
32 slices of pepperoni
3/4 cup of 1% cottage cheese
3/4 cup julienned green, sweet red and/or yellow pepper
1/4 cup finely chopped onion

Directions
1. Unroll pizza crust; roll into a 12 inch square. Cute into four 6 inch squares. Sprinkle 2 tablespoons mozzarella cheese over half of each square to within 1/2 inch of edges. Top with 8 slices of pepperoni and 3 tablespoons of cottage cheese. Combine pepper and onion; place 1/3 cup of mixture on each square; top with 2 tablespoons cottage cheese. Fold dough over filling; press edgew tih a fork to seal.
2. Transfer to a lightly greased baking sheet. Bakte at 400 for 13-18 minutes or until golden brown.
(4 servings)
From taste of home