Spinach Salad

1 Head Red Leaf Lettuce
1 Head Green Leaf Lettuce
1 bag baby Spinach
1/2 lb. grated Swiss or Mozzarella cheese
1/2 c. pre-cooked Bacon (diced)
1/2 c. sliced fresh mushrooms


Poppy Seed Dressing:
1/3 C. Sugar
1/3 C. rice vinegar
3/4 C. Oil
3/4 tsp. salt
3/4 tsp. poppy seeds
1/2 tsp dry mustard
1/4 med red onion chopped up

Make the Dressing:
Put all dressing ingredients into blender and blend until smooth. (If you need to, you can microwave the dressing to dissolve the sugar.) Pour into dressing container and chill.


Make it:
Break up lettuce and toss all salad ingredients together. Top wit Poppy Seed Dressing.



Enjoy!

Potato Bar

Baking Potatoes
1/8 C. Butter
1/3 C. Rock Salt

TOPPINGS
1 can Olives, sliced
1 Green Pepper, diced
5 slices pre-cooked bacon
1 bunch Chives
1/2 C. grated Cheese
Sour Cream

Make the Meal:
Pierce washed potato with fork. Rub potato with butter and rock salt. Bake at 375* for 1 hour. Remove from oven. When cool enough to handle, cut open and top with toppings.

SLOW COOKER Baking Option:
Bake on low 6 hours or high 4 hours.

Enjoy!

Chili Relleno

2 cans (7oz) green Chiles
1 lb. Cheddar/Jack cheese, sliced


BATTER
3 eggs
2 cans Evaporated Milk
3 Tbs. Flour

1 Can Tomato Paste

Make the Meal:
In baking dish, layer half of the chilis. Then layer half of the cheese. Repeat.
Mix batter ingredients in separate bowl. Beat well. and pour over chili/cheese. Bake at 400* for 25 minutes. The pour can of tomato sauce over and bake an additional 25 minutes.


Enjoy!

Black Bean Quesidillas

8 (8inch) flour Tortillas
1 (15.5 oz) can Black Beans, drained and rinsed
1 (10oz) can whole kernel corn, drained
1/2 Tbs Brown Sugar
1/4 C. Salsa
1/4 tsp. Red pepper flakes
3 Tbs Onion, finely chopped
2 tsp Olive Oil
1 1/2 C. Monterey Jack Cheese, Grated
TOPPINGS
Salsa
Sour Cream
Guacamole

Make the Meal:
In non-stick skillet, warm olive oil. Add onion and cook until softened.
Add black beans, corn, sugar, salsa and pepper flakes.
Cook until heated. (3-5 min)
Warm separate non-stick skillet.
Place tortilla in skillet.
Sprinkle with cheese and top with some of the bean mixture. Place another tortilla on top. Flip when bottom tortilla becomes golden brown. When both sides are golden brown and cheese is melted, remove from heat.
Top with desired toppings.


Enjoy!