This recipe is so simple and taste amazing that even my boyfriend who is an asparagus hater lol asks for this dish from time to time.
All you need is:
- 1 lb of asparagus
- 2 to 3 tbsp of olive oil
- 2 tbsp of bread crumbs
- 2 tbsp of feta cheese
- salt and pepper to taste
Remember there is no exact science to some recipes so you can give or take on these ingredients based on your liking.
Lay asparagus in your pan and drizzle olive oil throughout. I live to move the asparagus around to get all the stalks moist. Then top the asparagus with the remaining ingredients.
Bake in the oven at 400 degrees for approximately 20 mins.
Honestly it’s so good I could eat the whole dish myself. If you don’t like feta cheese then just omit and it’ll taste just as good!
These were so easy to make and everyone loved how they tasted! I have two little guys ages 8 and 9, I’m in school full-time working on my associates in Human Services, and I work from home and substitute teach at the elementary school! I really have no time for fussing around with timely recipes so things like this work perfect into my schedule!
For the mini cheese cake pies:
Jello brand boxed cheese cake mix(follow instructions)
Pillsbury premade pie crust(2 come in a package in the dairy section of your grocery store)
Roll out and use flour for a light dusting so it won’t stick to the cutting bored
Use a round biscuit cutter to make circles to fit for a mini muffin pan.
Grease the mini muffin pan with butter flavor cooking spray. Line muffin pans with the pastry cutouts. Remove from oven when done and let cool.
Mean while when your baking the mini pie crusts, prepare your cheese cake filling. Pour in pie crust and chill.
You can top with a fruit dressing, caramel or chocolate syrup.
Mini pumpkin pies
I like to use Libby’s pumpkin pie mix rather than the pure pumpkin. I like the taste better and it’s actually less work.
Follow instructions for pie mix and pour into mini pie shells before cooking them. I also like to top the pumpkin pies with nuts.
These were quick and easy deserts that had a nice presentation as well!
If you’re looking for a quick, simple, easy dinner this is it. You can use grilled or breaded chicken. I used my breaded chicken cutlets that I had left over from the night before last.
~ 3 cups of cooked white or brown rice
~ 14 oz of california blend veggies(frozen or fresh)
~ 1 8 oz can of cream of mushroom soup
~ 1 8 oz can of cheddar broccoli soup
~ 1 8 oz bag of sharp shredded cheddar cheese
~ 1 cup of 2% milk
~ 1 lb of cut up cooked chicken breast
salt, pepper, garlic powder to taste.
Combine rice, cream of mushroom, broccoli cheddar soup, and 1 cup of milk in a medium size bowl and mix.
Mix chicken, veggies, and 4 oz of cheddar cheese in a big bowl.After combine all ingredients together and place in a casserole dish. Cover with the remaining cheese.
- Bake at 375 for 45 minutes.