7 Layer Dip

I finally got some pictures of recipes from earlier this month.  This dip was made for Labor day and was a huge hit, its pretty healthy too - except when you eat it all like I did or when you eat a half a bag of chips with it, then it stops being healthy. 

1. beans - I sauteed onion and mashed them with a can of red beans

2. corn - three fresh ears of boiled corn

3. red peppers - 1 diced pepper

4. sour cream

5. salsa - I used fresh Roma tomatoes, onion, green onions, lime juice - this is not how I usually make salsa but make sure you drain out all of the juices

6. guacamole - I used one store bought package 

7. CHEESE

Pasta & Veggie Salad with Creamy Parmesan Dressing

This pasta salad made creamy and delicious by the Parmesan Dressing - I ate wayyyy too much of it at our Memorial Day BBQ - but the crisp veggies make you feel a bit better about eating massive portions. yum!

Ingredients
Bunch of Asparagus
Pint of Cherry Tomatoes
Red Onion
Box of Pasta 
1/2 cup Mayo
1/2 cup Sour Cream
1 1/2 cups grated Parm Cheese
Juice of 1/2 Lemon 
1/2 teaspoons of garlic
Few slices of Cooked Bacon
salt and pepper - to taste

Cook pasta

Blanch Asparagus 

Thinly slice Red Onion

Cut Tomatoes in half 

Make Dressing

Combine: Mayo + Sour Cream + Parmesan + Lemon Juice + Garlic + Salt & Pepper

  
Cook Bacon & Crumble

 

Combine and Serve  

If you are making in advance - I'd highly suggest saving the dressing and bacon right before you serve because the pasta soaks up all the dressing making it really dry and the bacon gets mushy.   

 

Spinach, Onion, and Feta topped Portobello

Spinach, Onion, and Feta topped Portobello

Ingredients:

1 Portobello mushroom cap

Red Onion 

Baby Spinach

1/4 cup Feta cheese

Olive Oil

Salt, Pepper, Red pepper flakes

Clean and take gills out of Portobello mushroom caps. Soften Portobellos in pan with olive oil, season with salt and pepper to taste.

Adds onion in pan with oil until tender. Season with salt, pepper, and crushed red pepper flakes.

Now for the assembly:

On a cookie sheet, layer Portobello, baby Spinach, onions, and top with feta (I layer up as much as I can)

Place in a 350 degree oven until Spinach is slightly wilted and Feta is slightly melted

Serve!