Baked Triple Cheese and Salsa Tortilla Chip Dip

INGREDIENTS:

10 to 15 corn tortilla chips (round or triangle)
one 10.75-ounce can Campbell's Cheddar Cheese Soupone 1.25-ounce packet fajita seasoning mix (McCormick, Mrs. Dash, etc.)
one 8-ounce bag shredded cheese, divided (Mexican blend, Pepper Jack blend, etc.)
8 ounces brick-style cream cheese, very well softened to room temp
8 ounces salsa

DIRECTIONS:

1. Preheat oven to 375F. Spray a 9-inch pie dish (or similar-sized oven-safe baking dish) with cooking spray.
2. Place tortilla chips in dish so they cover the majority of the bottom, slightly overlapping. This prevents soup from seeping through.
3. Add the soup and lightly spread it evenly over the chips with a spatula or knife.
4. Evenly sprinkle the fajita mix over the top.
5. Evenly sprinkle not quite half the cheese over the top (I used about 40% of the bag); set aside remainder.
6. Add the cream cheese in about 1/4 cup blobs and with a spatula or knife, do your best to carefully distribute it evenly over the pan without disturbing the other layers. Some small bald patches are okay because it bakes together. Tip - the softer your cream cheese is, the easier this step is.
7. Evenly pour the salsa over the top, spreading it lightly with a spatula or knife if necessary.
8. Evenly sprinkle reserved cheese over the top.
9. Bake for about 30 to 40 minutes, or until top is golden browned, bubbly, and dip is done to your liking. Allow dip to cool momentarily before serving.
10. Serving Suggestions - tortilla chips, bread, crackers, bagel chips, pita chips, mini toast crackers, carrot/celery/zucchni/jicama/cucumber sticks, bell pepper wedges, or eat by the spoonful. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. We ate the leftover portion in squares like lasagna.
11. Source: countryliving.com

Kale, Red Pepper, and Goat Cheese Frittata

INGREDIENTS:

• 4 eggs
• 1/4 milk (I use 2% because that's what my kids drink)
• 1/2 red bell pepper, chopped
• 1 large handful bagged chopped kale, chopped a bit more finely
• 2 ounces goat cheese
• 1 teaspoon of oil

DIRECTIONS:

1. Preaheat your broiler (use low if you have the option).
2. Add 1 teaspoon of oil to  an oven-proof 10 1/2 inch nonstick skillet, over medium heat. Add chopped red pepper and kale and saute for 5 minutes until vegetables are soft. Season with salt and pepper.
3. In a bowl, whisk together eggs and milk. Add egg and milk mixture to skillet. Let set for a minute. Using a spatula carefully begin to separate egg mixture from side of the pan, tilting pan while doing this so that egg mixture fills the space. Do this all around pan so that frittata cooks up evenly. Continue to do this until most of egg mixture is spread and only a small layer is left on top.
4. Spread crumbled goat cheese evenly to top of frittata. Place in oven under broiler and let cook for about 3-4 minutes, watching carefully. Let top of frittata cook completely and brown slightly.
5. Carefully (using a mitt!) take skillet out from oven. Let cool down for a couple of minutes. Slide frittata out onto a plate or cutting board and slice into quarters. Serve warm.
6. Source: countryliving.com

Kimchi Tempeh Avocado Toast

INGREDIENTS

• 1 block (70g) tempeh, sliced
• 1/3 (80ml) cup tamari soy sauce
• 1/4 (50ml) cup maple syrup
• 2 tablespoons oil + 1 teaspoon for cooking
• 1 avocado
• a squeeze of lemon juice + a pinch of salt
• 1/4 – 1/2 cup vegan kimchi, to garnish
• 2 slices sourdough bread

DIRECTIONS

1. Whisk the soy sauce, maple syrup, and oil together. Place the tempeh slices into the mixture and marinade for 10 minutes.
2. Heat a teaspoon of oil in a pan on medium heat. Place the tempeh slices into the pan. Flip the tempeh slices when the bottoms are golden brown and caramelized, and cook until the other side is the same colour. Remove from the heat and set aside.
3. Mash the avocado in a bowl with a squeeze of lemon juice and a pinch of salt. Set aside and toast the bread.
4. Spread the avocado on the toast and top with the tempeh and kimchi.
5. Source: countryliving.com

Caprese Salad Toast

INGREDIENTS:

2 ripe avocados
2 teaspoons fresh lemon juice
Sea salt and black pepper, to taste
4 slices bread, toasted
4 ounces fresh mozzarella, sliced and cut into pieces, to fit the bread
1 cup grape tomatoes, halved
1/4 cup basil leaves, roughly chopped
Balsamic Glaze, for drizzling

DIRECTIONS:

1. Cut the avocados in half, remove pit, and scoop the flesh into a small bowl. Add the lemon juice, sea salt, and black pepper, to taste. With a fork, mash the ingredients together, keeping the texture slightly chunky.

2. Spread the mashed avocado evenly onto toasted bread slices. Top with fresh mozzarella slices, tomatoes, and basil. Season with additional salt and pepper, if desired. Drizzle with balsamic glaze and serve immediately.

Note-I like to use whole grain bread. If you need the recipe to be gluten-free, use gluten-free bread. If you don't have grape tomatoes, tomato slices will work too!

Source: countryliving.com

Cucumber Hummus Avocado Toast

INGREDIENTS:

• 1 slice of multigrain bread
• 1/2 medium avocado
• 1/4 cup of your favorite hummus (I'm partial to this [url href="http://www.kitchentreaty.com/sunbutter-hummus/"]sunbutter hummus[/url])
• 5-6 cucumber slices
• Olive oil
• Kosher salt & freshly ground black pepper

DIRECTIONS:

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1. Toast the bread as dark as you like it. Scoop the avocado onto the toast. Mash and spread it with a fork. Spread the hummus over the avocado, then lay the cucumbers on top. Drizzle with a little olive oil and finish with a light sprinkle of kosher salt and freshly ground black pepper
2. Source: countryliving.com