Menu Suggestion for Myrtle

+Dessert+


Apple Streusel Pizza




Ingredients:
Aluminum foil
2 medium apples
2 Tbsp cinnamon sugar
1 can of cinnamon rolls with icing (flaky recommended)
1 cup vanilla almond granola


Directions:

1. Preheat oven to 400 degrees. Line baking sheet with foil.
2. Cut apples into small pieces and toss with 1 1/2 Tablespoons cinnamon sugar.
3. Open rolls and roll the entire dough onto baking sheet to form crust about 9 x 13.
4. Sprinkle apples over crust and bake 6-7 minutes until edges are golden.
5. Top with granola and bake 6-7 minutes until center is cooked.
6. Cool 3 minutes.
7. Place icing in microwave-safe dish and microwave for 15-20 seconds until thin and pourable.
8. Drizzle pizza with icing and sprinkle remaining 1/2 Tbsp cinnamon sugar.

+Salads & Sides+


Cheesy Zucchini Boats




Ingredients:
2 large zucchini
3 Tbsp Italian bread crumbs, divided
1 cup shredded Italian-blend cheese
1/2 cup Parmesan cheese
1/2 cup ricotta cheese
1 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp pepper


Directions:

1. Preheat oven to 400 degrees.
2. Cut zucchini in half lengthwise; scoop out seeds and pulp, leaving 1/4-inch-thick shell.
3. Place zucchini in baking dish.
4. Sprinkle 1 Tbsp of bread crumbs down center of zucchini halves. Combine all 3 cheeses with Italian seasoning, salt & pepper.
5. Divide mixture evenly into zucchini; sprinkle with remaining 2 Tbsp. bread crumbs.
6. Bake 20-25 minutes or until zucchini is tender when pierced with fork and top is golden.

Corn Risotto



Ingredients:
1 (8oz.) pkg. Steamfresh sweet corn
1 (32oz.) reduced sodium vegetable broth
1 cup rice
1 cup diced onion
2 Tbsp unsalted butter
1/2 tsp basil
2 Tbsp grated Parmesan cheese

Directions:

1. Cook corn as directed.
2. Place all ingredients (except the cheese) in large microwave-safe bowl. Cover and microwave on HIGH for 10 minutes.
3. Stir once and microwave 10-15 more minutes until rice and vegetables are tender,
4. Stir in Parmesan cheese; rice will thicken as it stands.

Diced Caprese Salad


Ingredients:
1 (8oz.) pkg. fresh mozzarella chese, diced
2 cups cherry tomatoes, halved
1 tsp basil
1Tbsp extra-virgin olive oil


Directions:

1. Toss cheese, tomatoes and basil in serving bowl.
2. Drizzle with oil and stir to mix well. 
3. Sprinkle with salt and pepper to taste.

Parsley Potatoes


Ingredients:
6 red potato wedges, divided
1/4 cup parsley
2 Tbsp garlic butter

Directions:

1. Boil potatoes so they are warmed
2. Stir garlic butter and parsley into potatoes and Serve.
   

+Dinner Ideas+


Cheese-Stuffed Meatloaves



Ingredients:
Cooking spray
1 1/2 cups pasta sauce, divided
1/2 cup Italian bread crumbs
1 egg
1/2 cup diced onion
1 1/4 lb lean ground beef
4 sticks mozzarella cheese

Directions:

1. Preheat oven to 400 degrees. 
2. Coat baking sheet with cooking spray.
3. Combine 3/4 cup pasta sauce & remaining ingredients (except the cheese) until blended.
4. Divide into 4 portions; shape around string cheese so it is covered completely.
5. Seal tightly so hot cheese will stay inside
6. Bake 20-25 minutes or until 160 degrees inside.
7. Before serving, microwave remaining 3/4 cup pasta sauce on HIGH 1 minute or until hot.
8. Boil pasta to serve with.

Homestyle Chicken Tender Bake


Ingredients:
6-8 chicken tenders
4 potatoes (mashed)
1 jar chicken gravy
1 (11-12 oz) sweet corn
Aluminum foil
1 1/2 cups shredded Colby Jack cheese

Directions:

1. Preheat oven to 400 degrees. Cut chicken into bite-size pieces.
2. Spread potatoes evenly in 2-quart baking dish.
3. Top with chicken, gravy, and corn.
4. Cover with foil and Bake 30-35 minutes until hot and bubbly.
5. Remove foil and top with cheese; bake 3-4 minutes more or until cheese melts.

+Breakfast+

French Toast Bake



Ingredients:
1 pkg. Johnsonville  Brown Sugar & Honey Breakfast Links
12 eggs
1 can (30oz.) pumpkin pie filling
1 can (12oz.) evaporated milk
1 tsp cinnamon
1 tsp vanilla
15 slices of bread, cubed
Confectioner's sugar
Maple Syrup

Directions:

1. Cook sausage as directed. Cool & cut into 1/2 in slices.
2. In large bowl, whisk eggs, pie filling, milk, cinnamon, and vanilla.
3. In separate bowl, combine sausage and bread cubes.
4. Add pumpkin mixture and stir to coat.
5. Transfer to greased 13 x 9 baking dish.
6. Bake uncovered at 350 degrees for 35-40 minutes; until knife inserted in center comes out clean.
7. Dust with confectioner's sugar and syrup before serving.

+Christmas Day Dinner+


Italian Lasagna with a Garden Salad




Ingredients:
1 lb Italian Sausage; casings removed
1 Tbsp. minced garlic
1 can (~14.5 oz) tomatoes, diced
2 tsp. dried basil
1 tsp. dried oregano
2 tsp. salt
2 can tomato paste (12 oz. total)
10 lasagna noodles
3 cups ricotta cheese
1/4 cup Parmesan cheese
2 tsp. Parsley flake
2 eggs
1/2 tsp. pepper
16 oz. mozzarella cheese; shredded


Directions:

1. Brown sausage; draining fat. Add garlic, tomatoes, basil, oregano, 1 tsp salt, and tomato paste.
2. Simmer, uncovered, for 30 minutes-add water if too thick.
3. Cook noddles as directed.
4. In bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, 1 tsp salt and pepper.
5. Layer noddles in 13 x 9 x 2 dish.
6. Layer with ricotta mixture, then meat sauce mixture, followed by layer of Mozzarella cheese.
7. Repeat layering.
8. Bake 30-40 minutes in a 375 degree oven.
9. Let set for 10 minutes before serving.