Posts tagged cheese

True Grits

I couldn’t help it, I had to use that for a title. I mean, why shouldn’t I? It’s a Texas/Southern/Southwestern themed dish, after all. Chili on grits. Yep, that’s what it is. And it’s what I had for lunch today. I just thought about this almost empty can of quick-cooking grits that’s been sitting on the pantry shelf for who knows how long. Should I just throw it out? Well, I decided I should have it for a quick meal instead. But with what? Oh look, a can of Stagg Chili. And some sweet corn salsa, too. Hmmm, would it work?

Only one way to find out…

I have to tell ya, sometimes I amaze myself. Hahahaha! Yeehaw!!!!!

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Ham & Cheese Pancake

Ok, time to clean out the fridge before I go to the grocery store for the Christmas dinner stuff. So yeah, easy breakfast today. Had a little bit of the sliced smoked turkey ham and provolone left from the sandwiches I’ve been making daily this past week. And an almost empty box of whole wheat instant pancake mix. Yep, nothing fancy.

Sorry, no official recipe for this one. I simply poured the batter into a medium-heated skillet and topped it with slices of turkey ham and provolone. Flipped it over after a couple of minutes and topped it with some more of the same. Served with butter and maple syrup. Yum!

You can do this, can’t you?

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Lasagna Rolls

I get regular emails from Whole Foods and this is one of the recipes I got. It’s pretty much the way the recipe called for except that I added some, uh… pepperoni. Hee hee!!! But hey, it’s the low-fat kind! And the cheeses I used are of the low-fat variety. Still, it was mighty good. Just take a look and tell me you’re not drooling yet.

Ingredients: Lasagna, Low-Fat Ricotta, Marinara Sauce, Baby Spinach, Low-Fat Shredded Mozarella, Low-Fat Pepperoni, Olive Oil

Directions: Cook lasagna. Working with one noodle at a time, brush with olive oil, spread a thin coat of ricotta and marinara. Layer spinach, pepperoni and mozarella. Roll up as tight as you can and stand upright on a casserole. When finished, pour remaining marinara sauce on top of each roll, sprinkle remaining mozarella and drizzle with a little more olive oil. Bake in preheated 400F oven for 30 minutes or until nice and bubbly.

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