281736 simple cheese bake veggies Recipes

boneless skinless chicken breasts, swiss cheese, cream of chicken soup, water, chicken flavor stuffing mix, prepared

green pepper , cut into strips, onion, sliced, fresh mushrooms, sliced, kraft extra virgin olive oil aged balsamic vinaigrette dressing, salsa, kraft tex mex shredded cheese, divided, flour tortillas, warmed (10 inch)

beans, your choice, rinsed and drained, sliced ripe olives, drained, diced green chilies, coleslaw mix or 1 cup cabbage, finely shredded, cheese, your choice, grated, thick & chunky salsa, flour tortillas , burrito size, salsa, for topping (optional), sour cream, for topping (optional)

make bread (foccacia)..., use 1/2 lb. pizza dough. spread this on a parchment lined cookie sheet. dough should not be too thin. should be about 1 inch thick. make indentations with your finger, all over the top of the dough. pour 3 tbsp. of olive oil evenly all over top of dough. sprinkle evenly with 1 1/2 tsp. salt, 1 tsp. garlic powder and 1/4 cup grated parmesan cheese. bake at 415 degrees for about 20 minutes or til browned. remove from oven and let cool. then cut into 4 sandwiches. then slice each sandwich horizontally and set aside., sandwich ingredients ..., olive oil, portabella mushrooms- sliced, red onion- sliced into rings, fresh spinach leaves- washed and dried, mozzerella- sliced into 1/4 inch thick horizontal slabs, balsamic vinegar dressing, salt and pepper to taste, in a large skillet , saute onions in 1 tbsp. olive oil with salt and pepper. remove from skillet and set aside. then slightly saute mushrooms the same way. remove and set aside.

onion, chopped, canola oil, baked beans, ground mustard, garlic salt, maple syrup

bread, butter or margarine, cheddar cheese (or whatever your favorite cheese is)

milk, flour (more for an extra-thick sauce), extra-sharp cheddar cheese, shredded, garlic powder

california-blend frozen vegetables (uncooked ), minute rice (uncooked ), dried onion flakes, cheese whiz, milk, water, cream of chicken soup

corn tortillas, enchilada sauce, cheese, shredded (monterey jack is my favorite, but this time i used mild cheddar), green onions, chopped, garlic cloves, diced

boneless skinless chicken breasts, spaghetti sauce, italian seasoned breadcrumbs, parmesan cheese

spaghetti sauce (i use prego chunky), alfredo sauce (i use classico s 4 cheese alfredo), sausage, ziti pasta (can use more if you like ), shredded mozzarella cheese, water, for boiling

fine green beans, button mushrooms, onion, halloumi cheese, carrot, cornmeal, egg, lemon juice, milk, hot chili powder, honey, salt & pepper (to season)

portabella mushroom, sliced about 1/2 inch thick, olive oil, garlic powder, salt, parmesan cheese

quick-cooking oatmeal, maple syrup, water, heavy cream, unsalted butter, melted, eggs, baking powder, salt, pumpkin pie spice

ricotta cheese (1 3/4 cups), parmesan cheese, grated (1 1/4 cup), fresh basil, minced, egg, lightly beaten, table salt, ground black pepper, tomato sauce, no-boil lasagna noodles (1 8 or 9 oz package), whole milk mozzarella cheese, shredded (4 cups)

refrigerated crescent dinner roll, cream cheese, softened, mayonnaise, salsa (thick and chunky), dried dill, onion, peeled and chopped, green bell pepper, seeded and chopped, carrot, peeled and chopped fine, mushroom, rinsed and chopped, black olives (chopped or sliced ), cheddar cheese, grated

boneless, skinless, chicken breast, cheese tortellini (or flavor of your choice), diced tomatoes with basil, garlic and oregano, minced garlic, fresh baby spinach or 1 lb. package frozen cut spinach, shredded parmesan cheese, fresh veggies such as sliced mushrooms and zuchini are great to add when in season

shredded sharp cheddar cheese, green onions, almonds, bacon, mayonnaise