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My Recipes 5

Bean and Cheese Toasterdilla

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Bean and Cheese Toasterdilla

  • 2/3 Cups Mexican Cheese, shredded
  • 1/2 Cups Refried Beans
  • 2 Tortillas
  • Lay tortillas flat on a clean work surface. Spread refried beans down the middle third from top to bottom, leaving a 1-inch space halfway down to allow for a fold. Sprinkle cheese on top, lightly pressing into the beans.
  • Fold the left side over the beans, then the right side on top, so the two sides are overlapping in the middle. Fold in half vertically so the bottom edge meets the top edge.
  • Place the quesadillas into the toaster slots and set the toaster to medium heat. Toast for 1 cycle. Carefully remove quesadillas and reverse the vertical fold, so that the inside is now the outside. Return to the toaster and toast until lightly browned, about half a toasting cycle.
  • Carefully remove the hot quesadillas to a plate. Cut in half at the fold to make 4 pieces.

Egg in a Pepper

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Egg in a Pepper

  • 1 Bell Peppers
  • 1 Eggs
  • Heat a non-stick skillet over medium heat. Place bell pepper ring in the hot skillet. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip and cook until desired doneness is reached, 2 to 3 minutes more; season with salt and ground black pepper.

Lentil Soup

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Lentil Soup

  • 1 Pounds Lentils
  • 1 Summer Sausage
  • 4 Red Potatoes
  • 1 Red Onions
  • 1 Beef Bouilion Cubes
  • 1 Garlic Clove
  • 1 Pinch Kosher Salt
  • 1 Pinch Black Pepper
  • Pour the lentils into a big pot and add water within an inch of the top of the pot. Drop in the bouilion cube. Peal the garlic clove and cut it into small pieces, then add it to the pot. Shake in salt and pepper according to taste. Cover the pot and heat it up to boiling. When the pot boils, turn down the heat a little so it doesn't boil over and let cook. While waiting for the pot to cook, wash the potatoes and cut them up into small cubes, then add them to the pot. Cook until the lentils and potatoes are done.
  • While the pot is still cooking at a low boil, take the skin off the sausage and slice it up and then cut each slice into nine cubes by cutting it twice in each direction. Then stir the sausage into the pot and heat it. Cut the onion into quarters and then slice so that the pieces are about an inch long. Stir the onions into the pot and let cook until the onion is cooked enough.

Vegetarian Stir-Fry

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Vegetarian Stir-Fry

  • 36 Ounces Wild Rice
  • 2 Tablespoons Sesame Oil
  • 16 Ounces Stir-Fry Vegtables
  • 2 Tablespoons Teriyaki Sauce
  • 2 Eggs, beaten
  • Prepare rice according to box instructions; remove from heat and allow to cool. Add oil to a large pan over medium high heat. Tilting the pan away from you, add the vegetables and sauté over high heat until just tender and browned. Add the teriyaki sauce and a few cups of rice into the pan and mix thoroughly until heated through. Finally, add the eggs, and scramble with the ingredients until cooked to your preference. Serve.

Weeknight Spaghetti

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Weeknight Spaghetti

  • Parmesan Cheese
  • 1 Pounds Sausage
  • 28 Ounces Pasta Sauce
  • 1 Handful Basil
  • 1 Pounds Spaghetti
  • Over high heat, bring a large pot of water to a boil; add pasta and cook just short of al dente, about 8 – 10 minutes. Drain pasta and set aside to keep warm. Meanwhile, in a large pan over medium heat, brown sausage for 6 – 8 minutes, or until completely cooked through. Use a wooden spoon to break apart sausage into smaller pieces. Drain excess fat from the pan. Add the sauce and heat until it begins to simmer. Next, add the pasta back into the sauce to finish cooking, tossing to ensure everything is evenly incorporated. Toss in a few basil leaves, stir and begin plating. Finish with grated cheese to taste. Serve.
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