Spicy Black Bean Burgers with Chipotle Mayo

Ingredients

Spicy Chipotle Mayo

• 3 1/2 tablespoons Mayonnaise
• 1 tablespoon chopped Chipotle Chile in Adobo Sauce

Black Bean Burgers

• 1 (15-ounce) can Reduced-Sodium Black Beans, rinsed and drained
• 1⁄2 Red Bell Pepper, roughly chopped
• 1⁄2 cup roughly chopped Scallions
• 3 tablespoons roughly chopped Fresh Cilantro
• 3 Garlic Cloves
• 1⁄2 cup Quick-Cooking Oats
• 1 Large Egg
• 1 teaspoon Cayenne Pepper Hot Sauce, such as Frank’s
• 1 tablespoon Ground Cumin
• 1⁄4 teaspoon Kosher Salt
• Cooking Spray or Oil Mister
• 4 Whole Wheat Potato Rolls (approx. 90 calories each)

Additional Toppings

• 1 medium (4 ounces) Hass Avocado, thinly sliced

Directions

For the spicy chipotle mayo: In a small bowl, combine the mayonnaise and chipotle. Set aside.

For the black bean burgers: Dry the beans well after rinsing (any extra moisture will keep the burgers from holding together well). Put the beans in a medium bowl and mash them with a fork or potato masher until thick and pasty.

In a food processor, combine the bell pepper, scallions, cilantro, and garlic and pulse until finely chopped. Add the oats, egg, hot sauce, cumin, and salt and pulse a few times, until mixed well. Fold the mixture into the mashed beans. Form the mixture into 4 patties (using slightly oiled or wet hands helps) and put them on a baking sheet lined with wax paper. (If the mixture is too wet, refrigerate it for 30 minutes or add another tablespoon of oats.)

Freeze for at least 2 hours before cooking.

To cook, heat a nonstick skillet over medium heat. Lightly spray the skillet with oil and cook the frozen burgers until browned, about 7 minutes per side. (Alternatively, preheat a grill to medium, lightly spray a sheet of foil with oil, put the burgers on the foil,and grill until browned, 7 to 8 minutes per side.)

To serve, place the burgers on the buns, and top with the spicy chipotle mayo and avocado slices.

Nutrition Information

Serves: 4 | Serving Size: 1 burger (includes bun + 1 tablespoon Spicy Chipotle Mayo)

Per serving: Calories: 347; Total Fat: 11g; Saturated Fat: 1g; Cholesterol: 49mg; Sodium: 546mg; Total Carbohydrate: 48g; Dietary Fiber: 17g; Sugars: 6g; Protein: 18g

Nutrition Bonus: Potassium: 549mg; Vitamin A: 8%; Vitamin C: 17%; Calcium 14%; Iron: 29%

Tex-Mex Baked Spaghetti Squash

Ingredients

• 1 (3-ounce) cooked Chicken Breast, cut into chunks
• 1 medium Spaghetti Squash (about 4 cups cooked)
• 1 tablespoon Olive Oil
• 1 cup Kidney Beans, drained and rinsed
• 1 cup fresh Salsa
• 3 tablespoons fresh Coriander, chopped
• 1/2 cup Shredded Cheddar Cheese
• Sea Salt & Pepper
• 1 tablespoon Chili Flakes, optional

Directions

Preheat your oven to 425°F and line your baking sheet with parchment.

Cut the squash in half, rub with inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork.

Meanwhile, toss the chili flakes with the cheeses and stir the fresh coriander into the salsa.

When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it!

Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. Split the mixture in half and stuff each squash shell. Top with the shredded cheese.

Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.

Nutrition Information

Serves: 2 | Serving Size: 1/2 spaghetti squash

Per serving: Calories: 459; Total Fat: 19g; Saturated Fat: 8g; Monounsaturated Fat: 8g; Cholesterol: 65mg; Sodium: 316mg; Total Carbohydrate: 46g; Dietary Fiber: 7g; Sugars: 4g; Protein: 29g

Nutrition Bonus: Potassium: 657mg; Vitamin A: 27%; Vitamin C: 38%; Calcium 34%; Iron: 22%

One-Pot Taco Casserole

Ingredients

• 2 pounds lean ground turkey
• 1 (15 ounce) can of corn, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed (or 1 3/4 cups cooked)
• 1.5 cups restaurant-style salsa, I used medium
• 1/2 large onion (3″ in diameter)
• 1 tablespoons taco seasoning
• salt and pepper to taste
• 1 cup shredded Mexican cheese

Directions

1. Preheat oven to 375ºF.
2. In a large bowl, mix together ground meat, diced onion, and salsa. Then, season with taco seasoning, salt, and pepper.
3. Place mixture into a large casserole dish. Then, pour on a can of black beans and corn.
4. Bake at 375ºF for 45 minutes. Use a large spoon to remove and grease that has come to the top. Sprinkle on cheese, place back in the oven for about 30 more minutes. Remove any more grease that has come to the top.
5. Serve with hard shell tacos, Greek yogurt or sour cream, and avocado.

Nutrition Information

Serves: 8 | Serving Size: 1 cup

Per serving: Calories: 310; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 100mg; Sodium: 682mg; Total Carbohydrate: 19g; Dietary Fiber: 4g; Sugars: 1g; Protein: 28g

Nutrition Bonus: Potassium: 216mg; Vitamin A: 10%; Vitamin C: 5%; Calcium: 14%; Iron: 15%

Spiced Pork Tenderloin with Sauteed Apples

Ingredients

• 3/8 teaspoon Salt
• 1/4 teaspoon ground Coriander
• 1/4 teaspoon freshly ground Black Pepper
• 1/8 teaspoon ground Cinnamon
• 1/8 teaspoon ground Nutmeg
• 1 pound Pork Tenderloin, trimmed and cut crosswise into 12 pieces
• 1 teaspoon Oil (or cooking spray)
• 2 tablespoons Butter
• 2 cups Braeburn or Gala Apple (approx. 2 medium apples), unpeeled and thinly sliced
• 1/3 cup Shallots, thinly sliced
• 1/8 teaspoon Salt
• 1/4 cup Apple Cider
• 1 teaspoon fresh Thyme leaves

Directions

Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Nutrition Information

Serves: 4  |  Serving Size: 3 pork medallions + 0.5 cup apple mixture

Per serving: Calories: 244; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 89mg; Sodium: 354mg; Total Carbohydrates: 13g; Dietary Fiber: 3g; Sugars: 9g; Protein: 24g

Nutrition Bonus: Potassium: 502 mg; Vitamin A: 5%; Vitamin C: 12%; Calcium: 2%; Iron: 9%

Skillet Pumpkin Pasta

Ingredients

• 1/4 cup chopped onion
• 1 1/2 cups uncooked small pasta noodles
• 2 cups water
• 1 cup mashed or canned pumpkin
• 1/2 package frozen chopped spinach, thawed
• 1/2 cup ricotta cheese
• 1/2 tsp sage
• 1/4 tsp nutmeg
• 1/4 cup grated Parmesan cheese

Method

1. Saute onion in a large skillet until tender.
2. Add pasta, water, pumpkin, sage, and nutmeg. Mix until well blended.
3. Bring mixture to a boil.
4. Reduce heat to medium-low and mix in the ricotta and Parmesan cheese.
5. Let the mixture simmer for 15-20 minutes or until pasta is tender and sauce has thickened, stirring frequently.
6. Serve and top with additional Parmesan cheese.

From Megan

Eggplant-Ziti Parmesan

Ingredients

1 medium eggplant, peeled and thinly sliced
1 (16 ounce) package dry ziti pasta
1 (15 ounce) container ricotta cheese
2 eggs, beaten
1 pound mozzarella cheese, shredded
1/2 cup grated Pecorino Romano cheese
1 (26 ounce) jar spaghetti sauce, or your favorite recipe
1 pinch salt and pepper to taste

Directions

1. Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
2. Preheat the oven to 350 degrees F. Bring a large pot of lightly salted water to a boil.
3. Add ziti pasta, and cook for about 6 minutes, or until almost tender.
4. It will cook the rest of the way in the oven. Drain.
5. Mix together the ricotta cheese and eggs in a small bowl.
6. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
7. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish.
8. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan.
9. Top with remaining mozzarella cheese.
10. Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

Eggplant Zucchini Casserole

Ingredients
2 cups water
4 tablespoons butter
8 ounces dry bread stuffing mix
1 large eggplant, diced
2 large zucchini, diced
1 onion, chopped
1 tomato, chopped
1 teaspoon dried thyme
2 cups shredded Colby cheese
salt to taste
ground black pepper to taste

Directions

1. In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.
2. Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.
3. Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
4. Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
5. Bake for 30 to 40 minutes.

Eggplant Rollatini

Ingredients

1 eggplant, peeled and cut lengthwise into 1/4 inch slices
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons olive oil
1 cup ricotta cheese
10 slices prosciutto
1 (14 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese
1 (8 ounce) package angel hair pasta

Directions

1. Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
2. Preheat the oven to 350 degrees F.
3. Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
4. Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
5. While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil.
6. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain.
7. Serve eggplant rolls and sauce over pasta.

Eggplant Bake

Ingredients


1 tablespoon olive oil
2 eggs, lightly beaten
1 cup Italian seasoned dry bread crumbs
1 eggplant, sliced into 1/2 inch rounds
salt to taste
1 medium onion, sliced
2 tomatoes, sliced
1 cup grated Parmesan cheese
1 cup crumbled feta cheese
4 slices Muenster cheese, torn into strips

Directions

1. Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.
2. Heat the oil in a skillet over medium heat.
3. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat.
4. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.
5. In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
6. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

Spicy Eggplant

Ingredients

• 2 tablespoons vegetable oil
• 4 eggplants, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 onions, thinly sliced
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon chili garlic sauce
• 1 teaspoon white sugar
• ground black pepper to taste
• 1/2 teaspoon Asian (toasted) sesame oil

Directions

1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
2. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

Roasted Eggplant & Feta Dip

Ingredients

1 medium eggplant, (about 1 pound)
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta cheese, preferably Greek
1/2 cup finely chopped red onion
1 small red bell pepper, finely chopped
1 small chile pepper, such as jalapeño, seeded and minced (optional)
2 tablespoons chopped fresh basil
1 tablespoon finely chopped flat-leaf parsley
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt
Pinch of sugar, (optional)

Method:
1. Position oven rack about 6 inches from the heat source; preheat broiler.
2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam.
3. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes.
4. Transfer to a cutting board until cool enough to handle.
5. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring.
6. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.)
7. Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.

Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.


*You can also use this as a topping for chicken breasts - spoon dip over the raw boneless/skinless chicken breasts and bake for 30-45 minutes at 350 degrees.

Mimi's Zucchini Pie

Ingredients
4 eggs
1/4 cup vegetable oil
salt and pepper to taste
1 teaspoon baking powder
1 cup all-purpose baking mix
1 1/2 cups sliced zucchini (can shred too)
1 1/2 cups sliced yellow squash (can shred too)

1/4 cup chopped onion
1 large ripe tomato, sliced
1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.
2. Whisk together eggs and oil in a bowl with salt and pepper.
3. Stir in baking powder and baking mix until moistened.
4. Gently fold in zucchini, summer squash, and onion.
5. Pour into prepared pie plate, and arrange sliced tomato over top.
6. Sprinkle with Parmesan cheese to taste.
7. Bake in preheated oven until puffed and golden brown, about 35 minutes.

Zucchini Chicken Nuggets

The addition of mild-tasting zucchini to this kid classic is a welcome surprise. The zucchini lends a slight moistness, without altering the chicken flavor. Served with a spoonful of homemade ranch dressing, this is a quick, easy meal that is sure to please everyone at your family dinner table.

1 1/2 c. zucchini, grated
1 lb. ground chicken
1 egg
1 tsp. onion salt
2 c. crushed corn flakes or bread crumbs

Method:
1. In a large bowl, mix together the zucchini, chicken, egg, and onion salt until well combined.
2. Form 1-2 tablespoons of the chicken mixture into small balls, then press flat (until about 1/2 inch thick), and coat in bread crumbs.
3. Transfer to a lightly greased cookie sheet. Once all nuggets have been formed and breaded, spray a light layer of nonstick cooking spray over the nuggets.
4. Cook in an oven preheated to 400 degrees for 13-15 minutes, or just until nuggets have cooked thoroughly.

Bob Evans Zucchini Casserole

Ingredients

1 pound Bob Evans® Savory Sage Roll Sausage
4 small zucchini, cut into 1/2-inch slices
1 onion, diced
1 green pepper, diced
4 ounces sliced mushrooms
1/4 teaspoon pepper
1 (14 ounce) can crushed tomatoes
8 ounces sliced provolone cheese

Directions

1. Preheat oven to 350 F.
2. In large skillet over medium heat, crumble and cook sausage until cooked. Set aside.
3. In same skillet saute zucchini, onion, green pepper and mushrooms until crisp-tender.
4. Combine vegetables with sausage. Stir in pepper.
5. In 9 square baking dish place sausage mixture. Top with tomatoes. Lay sliced provolone over tomatoes.
6. Bake for 25 to 35 minutes or until hot.

Sausage Zucchini Lasagna

Ingredients

1/4 cup spaghetti sauce
1 tablespoon vegetable oil
1 pound bulk pork sausage
2 zucchini, quartered and sliced
1 pound ricotta cheese
1 egg white
8 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
6 no-boil lasagna noodles, or more if needed
2 cups spaghetti sauce, divided
1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour about 1/4 cup of spaghetti sauce into the bottom of a 9x13-inch baking dish.
2. Heat vegetable oil in a large skillet over medium heat; cook and stir the sausage and zucchini until the meat is no longer pink and the zucchini pieces are tender, 10 to 12 minutes.
3. Drain excess fat from the skillet, and set the sausage mixture aside.
4. While the sausage and zucchinis are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 1/4 cup of Parmesan cheese in a bowl until well combined.
5. Place 3 lasagna noodles into the bottom of the baking dish on top of the spaghetti sauce, overlapping noodles slightly if necessary.
6. Spread half the sausage-zucchini mixture on top of the noodles.
7. Spread half the cheese mixture over the meat and zucchini, and pour 1 cup of spaghetti sauce evenly over the cheese mixture.
8. Spread the sauce over the cheese mixture with a spoon or spatula.
9. Repeat layers, starting with 3 more noodles, the rest of the sausage mixture, the rest of the cheese mixture, and 1 more cup of spaghetti sauce.
10. Sprinkle the top with 1/2 cup of Parmesan cheese.
11. Bake in the preheated oven until the lasagna is bubbling and the Parmesan cheese has browned, about 45 minutes

Creamy Zucchini

Ingredients

1 tablespoon vegetable oil
1/2 red onion, sliced
salt and pepper to taste
1 pound zucchini, sliced
1 tablespoon crushed garlic
1 (14.5 ounce) can diced tomatoes
1 (15.25 ounce) can whole kernel corn, drained
1/2 cup heavy cream

Directions

1. Heat oil in a large saucepan over medium heat.
2. Stir in red onion, salt and pepper, and cook about 5 minutes, until onion is tender.
3. Stir in zucchini, and cook 3 to 5 minutes.
4. Mix in garlic and tomatoes.
5. Continue cooking, stirring occasionally, until the mixture comes to a boil.
6. Stir corn and cream into the mixture.
7. Reduce heat to low, and continue cooking, stirring occasionally until thick and bubbly, 15 to 20 minutes.

This is great as a pasta sauce.

Root Beer Pulled Pork

Ingredients

1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)

1 (12 ounce) can of root beer

1 (18 ounce) bottle of barbecue sauce

8 hamburger buns

Directions

1.Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat.
2. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
3. After pork has cooked, drain and discard the root beer.
4. Shred the pork and place it back in the slow cooker.
5. Pour the barbecue sauce over the pork and stir to combine.
6. Serve immediately or keep warm in slow cooker until ready to serve.
7. Serve on hamburger buns.

Garlic Basil Cheeseburger

Ingredients

• 1 1/2 lbs Lean ground beef
• 2 Cloves garlic ( chopped)
• 1/4 Cup grated Parmesan cheese
• 1 Tbsp. Dried/frozen basil
• Cheddar/marble cheese
• 1 Tsp. Chili powder
• 1 Tsp. Dried Thyme
• 1 Tsp. Salt
• 1 Tsp. Black pepper

Method

1. Preheat oven to 350 degrees F
2. In a large bowl, add ground beef and all the dry ingredients and mix well together.

3. Form patties and place on roasting rack.

4. Bake for 35-40 minutes until no longer pink inside the meat ( you can peek if you need to)


5. Remove from oven and top with cheese; place back in the oven until melted.
6. ENJOY!

From Zesty

Texas Chicken Rub

Ingredients

Chicken

Rub

• 5 tablespoons paprika
• 2 1/2 tablespoons salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 4 teaspoons black pepper
• 4 teaspoons dried parsley
• 2 teaspoons cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/4 teaspoon hot chili powder
• Grated lemon zest

Method

1. Preheat oven to 350 degrees.
2. Prepare chicken and ensure the chicken is clean and dry.  ( I like to pat it dry with paper towel to ensure the rub will adhere better).
3. Take some of the rub and massage it all over the chicken, pressing firmly to allow it to penetrate the skin.  Transfer it to a tupperware dish or a ziploc bag and let it rest in the fridge.

4. Place chicken on cookie sheet and bake at 350 for about 45 – 60 minutes.


Zesty Tip: When I make rubs, I make them in large batches and store it in jars for future use.  This saves a lot of time and adds variety to your dinner.  As I have mentioned before… variety is the spice of life.

Sour Cream Noodle Bake

Ingredients

• 1-¼ pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• ½ cups Sour Cream
• 1-¼ cup Small Curd Cottage Cheese
• ½ cups Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

1. Preheat oven to 350 degrees.
2. Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
3. Cook egg noodles until al dente. Drain and set aside.
4. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper.
5. Add to noodles and stir. Add green onions and stir.
6. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese.
7. Bake for 20 minutes, or until all cheese is melted.
8. Serve with crusty French bread.

From the PioneerWoman