Beet and Goat Cheese Salad

Eyeball all the ingredients to taste.
Goat cheese
Beets
Toasted Walnuts
Shallots
Lemon juice
Olive oil
Baby greens or frissee

Preheat your oven to 400 degrees. Peel and cut up the beets into inch thick medallions. Roast with a drizzle of olive oil, salt and pepper for about 20 minutes. (Be careful, beets stain.) Pile your greens on a plate, top with thinly sliced shallots, walnuts and goat cheese. Slice the roasted beets and pile on salad. Top with lemon juice and a drizzle of olive oil.

Tuna casserole and Artichoke dip

Tuna Caserole
From foodnetwork.com

Ingredients

1 small onion, chopped
4 cloves garlic, minced
2 tbs olive oil
1/2 c dry white wine
1 small carton heavy cream
1 tsp salt
1 can chunk light tuna in oil or water, drained
1/2 bag frozen peas
1/2 c basil, chopped
pasta of your choice
1/2 c parmesan cheese

Prep:

Cook your pasta according the package directions.

Sautee onion and garlic in olive oil until translucent. Add white wine and let it reduce for one minute stirring occassionally. Add heavy cream and salt and let reduce by another minute. Add drained tuna and stir. Add tuna mix to the cooked and drained pasta with the peas, basil, and cheese.


Artichoke Dip:

Ingredients:

1 bag frozen spinach
1 can of artichoke hearts, rough chopped
1/2 c. fat free sour cream
1/2 c. fat free mayonnaise
3 oz. cream cheese
1/3 c. shredded mozzarella
1/4 - 1/2 c. fresh parmesan cheese

Prep:

Preheat oven to 375.

Cook spinach according to directions.  In the meantime, you can mix the remaining ingredients in a big bowl. add spinach. Spoon mixture into a greased casserole dish and bake until the top is crusty.

Recipe from mommy, what's for dinner on blogspot

Mini Quiche with Sage

Ingredients

Eggs, hard-boiled and sliced
Sage, chopped
Puff pastry, cut in 2X2 squares
Gruyere cheese, grated

Preparation

Hard boil your eggs, allow to cool , peel and slice.
Place eggs slices on pastry squares, sprinkle with gruyere cheese and top with sage. Cook according to puff pastry directions until cheese is gold brown.