Alfredo Florentine Chicken Panini with Vegetable Minestrone
Ingredients:
Heat panini grill. In a small saucepan, heat cream cheese and chicken broth until melted and smooth. Reserve 1/3 cup. Heat oil in large skillet on medium heat. Add spinach; cook and stir 1-2 min. or until wilted. Add remaining cream mixture, chicken and shredded cheese; cook and stir 5 min. or until chicken mixture is heated through and cheese is melted. Spread chicken mixture onto 5 slices of bread; cover with remaining slices. Spread outside of sandwiches with reserved cream. Spray grill with cooking spray. Add sandwiches in batches and cook until golden brown.
Ingredients:
In a slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.
Inside Out Four Cheese Grilled Cheese with Cream of Fresh Tomato Soup
Ingredients:
Melt butter in a pan on low-medium heat. Place two slices of bread in pan to warm for a few minutes. Flip one slice of bread onto the other slice and coat the warm buttered side with one to two tablespoons of shredded cheddar. Give the cheese a few seconds to adhere to the bread, then flip the bread so the shredded cheese is on the pan. Top the slice with cheddar on the outside with your cheeses of choice. This sandwich included the four listed above. Put the free slice of bread on top of the layers of cheese and top that side with the shredded cheddar while it is still warm. Let the side that is down cook until you are satisfied with the level of doneness and flip the whole sandwich over to brown the cheddar on the other side.
Ingredients:
Heat the olive oil in a large pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well. Bring the soup to a boil then simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Add the cream and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with croutons.
California BLT with Hearty Potato Soup
Ingredients:
Heat broiler to medium. Open the pairs of bread and brush the tops with oil and parmesan cheese. Press gently to adhere cheese. Place the slices on foil lined baking sheet and broil under a medium-hot heat until crusts are crisp and brown. Remove and turn slices over. For each sandwich, cover one slice with monterey jack cheese. On the other half, layer the tomatoes with a grind of freshly ground pepper. Return bread slices to the broiler, cooking until the cheese is bubbly brown and the tomatoes have softened. Remove from the broiler and immediately assemble the sandwiches. Place two strips of crisp cooked bacon on the cheese half, top with the avocado slices, lettuce leaves, and cover the with broiled tomato half to complete each sandwich.
Ingredients:
In a large pot, put the potatoes, carrots, salt, celery and garlic and add water until everything is just covered. Boil all the ingredients until the potatoes are tender. Add the butter to the pot. Mix the flour and milk together until smooth, then add to the pot. Add the Velveeta or cheese of choice in chunks. Cook until the soup thickens.
