B Shannon (Shivering) W.
A Monte Cristo sandwich paired with Pasta Fagioli makes a delicious and quick dinner.
1 onion, chopped
1 carrot, diced
2 cloves garlic, minced
1 T basil, rubbed
1 bay leaf
hot pepper flakes to taste
1 can diced tomatoes
1 can white beans
1 can kidney beans
2 potatoes, diced
4 cups chicken broth
2 cups zucchini, diced
salt and pepper to taste
1 cup small shells pasta, cooked (or your favorite)
freshly grated Parmesan cheese
In a large pot over medium heat, add olive oil. When hot, add onion and carrot and sauté five minutes. Add garlic and sauté about a minute. Add seasonings and stir.
Add tomatoes, beans, potatoes and broth. Increase heat to high and bring to a boil.
Reduce heat, cover and simmer about 10 minutes. Add zucchini and simmer 10 more minutes. Taste and add salt and pepper as desired.
Serve topped with pasta and Parmesan.
8 slices smoked ham
8 slices smoked turkey
4 slices Swiss cheese, about 4 ounces
4 slices bread (I used whole wheat)
1/4 cup milk
2 T butter
mustard or mayo as desired
For each sandwich, place 4 slices each of ham and turkey and 2 slices Swiss cheese between 2 slices of bread. In a mixing bowl, whisk together the egg and milk. Dip sandwiches in the egg mixture, turning carefully, til well coated and all of the mixture is absorbed.
Melt butter in a large frying pan on medium heat. When pan is hot and butter is browning, place sandwiches in pan and cook slowly for 8-10 minutes; turn and continue cooking til cheese is melted and both sides are golden brown. Top with mustard or mayo.
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