8 flour tortillas
vegetable oil
1 medium red onion, sliced thin
1 medium green bell pepper, sliced thin
juice of 1/4 lime
salt, to taste
black pepper, to taste
1 tablespoon butter
8 slices Sargento Colby Jack Cheese
8 slices Sargento Pepper Jack Cheese
salsa, for serving

Place the onion and pepper in a bowl and add the lime juice, salt and pepper. Toss to coat. Saute the onions in butter for about 5 minutes. Set aside.

Saute the Onions and Peppers in Vegetable Oil

Fry the flour tortilla in oil, then let drain on paper towels.

Transfer to a preheated panini press and grill for about 1 minute or until the cheese is melted. Serve with salsa.

Serves 4

Yesterday I wasn’t sure about what to make for dinner. I need to go grocery shopping badly! So I took all the ingredients I had on hand and I created this dish.

16-oz. ricotta cheese
1/2 cup sour cream
1/2 cup grated Parmesan cheese
2 eggs
2 slices bacon, chopped
1/2 small onion, chopped
1 clove garlic, chopped
1 teaspoon chopped basil
1 teaspoon chopped oregano
1 small jar marinated artichokes, chopped
salt & black pepper, to taste
1 box phyllo dough
melted butter

In a small saute pan, cook the chopped bacon over medium heat. As the fat begins to render, add the onions and garlic and saute until the onions become soft. Remove from heat. In a bowl, beat together 2 eggs. Add the ricotta, sour cream, Parmesan, basil, oregano, salt, pepper, bacon and onions and mix together until combined. Then gently fold in the chopped artichokes.

Preheat the oven to 400 degrees F. Take a round pie dish and brush the bottom with melted butter. Lay one sheet of phyllo on the bottom of the pie dish, brush it with melted butter. Place another sheet of phyllo on top and brush with butter. Repeat this 3 more times until you have 5 layers of phyllo brushed with melted butter. Now pour half of the artichoke-cheese mixture on top. Spread the filling out evenly, then top with another 5 sheets of phyllo with melted butter brushed in between each sheet. Now spread the remaining mixture on top. Top with 6 more sheets of phyllo brushed with butter. Use a knife to carefully trim the excess phyllo dough from the edges of the pie dish. Place in the oven and cook for about 40 minutes.

Serves 6

1/2 lb Gruyere cheese; shredded
1 9″ unbaked pastry shell
3 tomatoes; peeled; chopped and drained
3 tbs instant minced onion
3 tbs hot water
Salt; pepper
1 tsp dried basil; crushed
2 eggs
3/4 cup milk
2 tbs grated Parmesan cheese

Scatter Gruyere cheese over pastry shell. Spread layer of tomatoes over cheese. Add onion, which has been soaked in hot water until softened. Season to taste with salt and pepper and add basil. Beat eggs and milk together and pour over tomatoes. Sprinkle with Parmesan cheese. Bake at 350F 45 minutes, or until done.

Servings: 8

2 tbs extra-virgin olive oil
3 tbs butter
1 garlic clove, cracked away from skin
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago

1. In a small skillet over medium-low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.

2. Place a large nonstick skillet on the stove over medium-high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered-side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered-side up.

3. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

Servings: 4

This recipe is one of my favorites when I’m looking for a quick fresh side dish.

1 1/2 cups chopped zucchini
1/4 cup chopped onion
1 teaspoon fresh basil, minced
1/8 teaspoon garlic powder
1 tablespoon butter
1/3 cup chopped tomato
1/4 cup shredded cheddar cheese

In a skillet, saute the zucchini, onion, garlic powder and basil in butter for about 5 minutes. Stir in the tomato and cheese. Cook over medium heat for about 2 minutes or until the cheese is melted.

Serves 2

Nutrition: 75 calories, 3 g fat, 13 mg cholesterol, 141 mg sodium, 7 g carbohydrates, 2 g fiber, 7 g protein

What could be better than the classic mac and cheese? Adding bacon ! This might not be healthy, but it sure does taste good. Do you have an favorite twists on the classic recipe ?

1 cup uncooked penne, or other pasta
1/4 cup chopped onion
1/4 teaspoon minced garlic
1 tablespoon butter
4 1/2 teaspoons all-purpose flour
1 cup 2% milk
1 1/2 cups shredded cheddar cheese
1 cooked bacon strip, crumbled

Cook the pasta according to the package directions and drain.
Meanwhile, in a small greased non-stick skillet, saute the onion and garlic until tender and set aside.
In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk.
Bring to a boil; cooks and stir for 1-2 minutes or until thickened.
Stir in 1 cup of cheese until melted.
Add the pasta, bacon and onion mixture to the sauce; toss to coat.
Transfer to a 3-cup baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese.
Bake uncovered at 350F for 15-20 minutes or until the cheese is melted.

2 Servings
Nutrition Facts: 528 calories, 29 g fat, 87 g cholesterol, 712 mg sodium, 42 g carbohydrate, 2 g fiber, 32 g protein