Chef Salad

 Chef Salad

• 1 pkg leaf lettuce, washed and chopped
• 1 carrot, shredded
• 1/4 green pepper, sliced thin
• 1/4 onion, sliced thin
• 2 hard boiled eggs, chopped or sliced
• 4 sweet baby pickles, halved the long way
• 2 slices Swiss cheese, chopped
• 2 slices cheddar cheese, chopped
• Croutons
• Your favorite dressing

Balsamic Bruchetta

Balsamic Bruchetta

I'm not a fan of fresh tomatoes. This is one of the only ways I can eat them! I like lots of onion, cheese and balsamic to help cover the strong tomato taste ;)

• 
  
• 2 large tomatoes (or 6 roma tomatoes), diced
• 1/2 yellow onion, chopped
• 1 tbs minced garlic
• 5 basil leaves, finely chopped
• 2 tbs olive oil
• 1/4 cup balsamic vinegar
• 1/2 cup Parmesan cheese, grated

Mix all ingredients together, cover and chill. I serve mine on buttered, seasoned and toasted french bread. 

 Bruchetta tastes better the longer it sets. I like mine better the next day.

Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers

• 1 1/2 cups dried quinoa, cooked (you end up with about 3 cups cooked)
• 6 bell peppers (red, green, yellow or orange)
• 1 medium onion, chopped
• 2 carrots, shredded
• 1 can diced tomatoes, undrained
• 1 tbs minced garlic
• 1 block mozzarella cheese, grated
• 1/2 block cheddar cheese, grated
• 1 can tomato sauce
• 1 jar salsa
• Sour cream

Preheat oven to 350 degrees.

Cut tops off peppers and remove seeds. Bring a large pot of water to boil. Submerge and cook the peppers for 5 minutes. Remove peppers from boiling water, shaking off the excess water, and place in a large casserole dish.  You can stuff the peppers while they're in the dish.

Cook quinoa according to directions. Set aside.

Heat 1 tablespoon cooking oil in large fry pan on med-high. Add garlic and onion. Cook until onions soften. Add can of diced tomatoes, shredded carrot and jar of salsa. Fold in quinoa.

Layer each pepper quinoa filling, cheese, quinoa filling cheese. After all the peppers are stuffed you might have left over filling. Spoon around peppers. Pour can of tomato sauce over the peppers. Bake in oven for 30-40 minutes. Top with sour cream.