Philly Cheese 'Steak' Sliders - (Kristi Original)

I made this up tonight. It turned out good. Warning: I have a feeling this is NOT healthy for you, but very delicious.

Ingrediants
1 Package of Hawaiian Rolls
1 Pound of Ground Hamberger
1 Package of French Onion Soup Mix
Sliced 1 Green, Red or Yellow Pepper
Slice Onion
Sliced Mushrooms
1 Jar of Cheese Sauce (I used Tostitos Cheese Sauce)
Sliced Provolone
Butter
Garlic Butter (Land O Lakes Garlic Butter Spread)

Instructions
1. Brown the hamburger with 1/2 of the French Onion Soup Mix.
2. Cook the Pepper, Onion and Mushroom in butter with the remaining French Onion Soup Mix.
3. Keep the roles together but slice the buns in half. Remove all of the tops as 1 unit.
4. Butter the bottom buns with garlic butter
6. Add Ground Beef, Cheese Sauce, Vegetables and Cheese Slices
7. Put the top buns back on the bottom buns to form a bunch of sandwhiches
8. Melt the butter and brush it on the top of the buns

Bake at 350 degrees for 20 Min.

We dipped the sandwiches in beef broth with salt. Next time I'm going to boil beef bouillon cubes in water to make a dip. 

Baked and Breaded Eggplant (Kristi Original)

Ingredients
Olive Oil
1 Eggplant Sliced Horizontally. Leave the skin on.
Salt and Pepper
Progresso Italian Style Bread Crumbs

Instructions
1. Lightly cover a cookie sheet with olive oil. I painted some on with a pastry brush. Dip each piece of eggplant in olive oil, covering both sides. Then dip the eggplant in the bread crumbs covering both sides. Place the egg plant on the cookie sheet. Do this for all of the slices of eggplant. Do not overlap the egg plants. I had to use 2 cookie sheets. Sprinkle with salt and pepper. **NOTE: Eggplant soaks up the olive oil. So quickly put it in the olive oil.**

2. Bake the eggplant at 450 degrees F for 12-15 minutes until it is soft and turning a golden brown. Enjoy!

Eggplant Parmesan Rollatini (Kristi's Rendition)

I took the Eggplant Parmesan Rollatini recipe and edited it for what I had on hand. It turned out super good. Yum! A new favorite.

Ingredients
Olive Oil
1 Eggplant Sliced Horizontally. Leave the skin on.
Salt and Pepper
1-1/2 Cups Marinara Sauce
2 Large Eggs
1 15-Oz Container of Ricotta Cheese
1/2 Tsp Ground Oregano
Italian Seasoning
Progresso Italian Style Bread Crumbs

Instructions
1. Lightly cover a cookie sheet with olive oil. I painted some on with a pastry brush. Dip each piece of eggplant in olive oil, covering both sides. Then dip the eggplant in the bread crumbs covering both sides. Place the egg plant on the cookie sheet. Do this for all of the slices of eggplant. Do not overlap the egg plants. I had to use 2 cookie sheets. **NOTE: Eggplant soaks up the olive oil. So quickly put it in the olive oil.**

2. Bake the eggplant at 450 degrees F for 12-15 minutes until it is soft and turning a golden brown. Remove from the oven and let it cool.

3. In a 9x13 pan spread out 1/2 cup of marinara sauce.

4. In a large mixing bowl whisk together the eggs, ricotta, oregano, Italian Seasoning, 1 Cup of Mozzarella, and 1/4 tsp salt and pepper.

5. Place about 3 Tbsp of the ricotta mixture on one middle of the eggplant slice and fold in half. Put it in the baking dish. Do this for all of the eggplant.

5. Top the eggplant with the remaining cup of marinara sauce and mozzarella. Sprinkle with parmesan.

6.Bake at 400 Degrees F until the cheese has been melted and the sauce is bubbling, 20-25 minutes. Let it cool for 5 minutes before serving.

Eggplant Parmesan Rollatini

www.realsimple.com/food-recipes/browse-all-recipes/eggplant-rollatini

Ingredients
4 Tbsp Olive Oil
2 Large Egg Plants (about 3 pounds total), sliced lengthwise (about 16 slices total)
kosher salt and black pepper
1-1/2 Cups Marinara Sauce
2 Large Eggs
1 15-Oz Container of Ricotta
2 Tsp Dried Oregano
2 Cups Grated Mozzarella (8 ounces)
1/2 Cup Grated Parmesan (1-1/2 Ounces)

Directions
1. Heat oven to 450 degrees F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheet and turn to coat in oil; season with 1/2 tsp salt and 1/4 tsp pepper.

2. Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12-15 minutes; let cool. Reduce heat to 400 degrees F.

3. Meanwhile, in the bottom of a 9-by-13 inch or some other 3-quart baking dish, spread 1/2 cup of marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and 1/4 tsp each salt and pepper.

4. Place about 3 tbsp. of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.

5. Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with Parmesan.

6. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.

CSA Spicy Vegetable Surprise (Kristi Original)

I took the vegetables from my CSA Farm Share Box to create this spicy delight. I couldn't come up with a name, so I selected a boring name. :) Let me know if you have a better name. I felt this dish could be eaten plain, which is what we did. Or you could eat it in addition to egg, top this with scrambled eggs or use it in a egg burrito and add in spicy sausage.

Ingredients:
1 Clove of Crushed Garlic
Seasoning Salt to Taste
Cumin to Taste
Chili Powder to Taste
Tastefully Simple: Fiesta Party Mix to Taste
3-5 Red Potatoes Cubed (Depends on the size)
3-4 Tomatoes with no skin and diced
1/2-1/4 Onion Diced
1 Non Spicy Pepper (Green Bell, Red Bell..etc)
Jalapeno - As much ask you like for spice, diced
1/2 Cup of Water

Cook the potatoes in the microwave. Then dice them and add them to the pan that has been sprayed with non-stick spray. Simmer all of the ingredients, except water, together at a low boil. When the mix starts to thicken up, add water to keep it from burning in the pan. Serve when all of the ingredients are fully cooked.