Cheesy Spinach Snacks

1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 eggs
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 c. (8 oz) Monterey Jack cheese, shredded

Heat oven to 350 degrees. Coat an 8x8x2-inch baking pan with nonstick cooking spray; set aside.
In a medium-size bowl, whisk together flour, baking powder and salt. Stir in milk, eggs, spinach and cheese until just combined. Pour batter into prepared baking pan and bake at 350 degrees for 45 minutes or until lightly browned.
Remove from oven and let cool on rack for 15 minutes. Cut into squares, then cut squares into triangles and serve immediately.

Makes: 18 servings
Prep: 10 min
Bake: 350 for 45 min.

1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 eggs
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 c. (8 oz) Monterey Jack cheese, shredded

Heat oven to 350 degrees. Coat an 8x8x2-inch baking pan with nonstick cooking spray; set aside.
In a medium-size bowl, whisk together flour, baking powder and salt. Stir in milk, eggs, spinach and cheese until just combined. Pour batter into prepared baking pan and bake at 350 degrees for 45 minutes or until lightly browned.
Remove from oven and let cool on rack for 15 minutes. Cut into squares, then cut squares into triangles and serve immediately.

Makes: 18 servings
Prep: 10 min
Bake: 350 for 45 min.

Pepper Jack Grilled Cheese Sandwich

1 can artichokes
1 tomato, sliced
1 small red onion, chopped
1/2 c. mushrooms, chopped
Pepper jack cheese sliced
sour dough bread
butter for grilling bread
Ranch dressing
Bacon

In a skillet with 1 tbs. butter cook artichokes, onions, and mushrooms until a golden color. In the meantime, cook 1/4 lb bacon until crispy. Place on paper towels to diminish grease. slice fresh sour dough bread and spread butter on one side of each slice of bread. Place pepper jack cheese in center of 2 slices of buttered bread. Place on grill until both sides are golden brown and cheese is melted in center of bread. Open sandwich and add artichoke, mushroom, onion mixture to middle of sandwich. Place strips of bacon, sliced tomatoes and top with ranch dressing. Place Top back on sandwich. Serve with favorite chips. Very delicious!

1 can artichokes
1 tomato, sliced
1 small red onion, chopped
1/2 c. mushrooms, chopped
Pepper jack cheese sliced
sour dough bread
butter for grilling bread
Ranch dressing
Bacon

In a skillet with 1 tbs. butter cook artichokes, onions, and mushrooms until a golden color. In the meantime, cook 1/4 lb bacon until crispy. Place on paper towels to diminish grease. slice fresh sour dough bread and spread butter on one side of each slice of bread. Place pepper jack cheese in center of 2 slices of buttered bread. Place on grill until both sides are golden brown and cheese is melted in center of bread. Open sandwich and add artichoke, mushroom, onion mixture to middle of sandwich. Place strips of bacon, sliced tomatoes and top with ranch dressing. Place Top back on sandwich. Serve with favorite chips. Very delicious!

Cheese Sauce

¼ lb butter, softened
2 c grated cheddar cheese
1 c sour cream
2 tbsp chopped chives or green onions
½ tsp salt

Cream all ingredients together. Split open hot baked potatoes and top with mixture.

¼ lb butter, softened
2 c grated cheddar cheese
1 c sour cream
2 tbsp chopped chives or green onions
½ tsp salt

Cream all ingredients together. Split open hot baked potatoes and top with mixture.

Cheese Enchiladas:

2 c shredded Monterey Jack cheese (8 oz)
1 c shredded Cheddar cheese (4 oz)
1 medium onion, chopped
½ c sour cream or plain yogurt
2 tbsp chopped fresh parsley
¼ tsp pepper
6 flour tortillas
1 can (28 oz) enchilada sauce
1 clove garlic, finely chopped
14 shredded Cheddar cheese ( 1 oz)

Heat oven to 350. Grease rectangular baking dish, 12 x 7 ½ x 2”. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper and garlic. Spoon about ½ cup cheese mixture onto each tortilla. Roll tortilla around filling and place seam side down in dish. Mix remaining ingredients except ¼ cup Cheddar cheese. Pour enchilada sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives.

**12 point weight watcher meal

2 c shredded Monterey Jack cheese (8 oz)
1 c shredded Cheddar cheese (4 oz)
1 medium onion, chopped
½ c sour cream or plain yogurt
2 tbsp chopped fresh parsley
¼ tsp pepper
6 flour tortillas
1 can (28 oz) enchilada sauce
1 clove garlic, finely chopped
14 shredded Cheddar cheese ( 1 oz)

Heat oven to 350. Grease rectangular baking dish, 12 x 7 ½ x 2”. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper and garlic. Spoon about ½ cup cheese mixture onto each tortilla. Roll tortilla around filling and place seam side down in dish. Mix remaining ingredients except ¼ cup Cheddar cheese. Pour enchilada sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives.

**12 point weight watcher meal

Broccoli Cheese Soup:

Boil: 2 pkg. frozen chopped broccoli
2 tsp. salt
2 pt. water

Sauté: 1 chopped onion
1 cup butter

Stir in: 1 c flour
8 cubes chicken bouillon

Gradually add: 2 qt. milk

Stir in: 1 lb grated cheddar cheese
Cooked broccoli

Boil: 2 pkg. frozen chopped broccoli
2 tsp. salt
2 pt. water

Sauté: 1 chopped onion
1 cup butter

Stir in: 1 c flour
8 cubes chicken bouillon

Gradually add: 2 qt. milk

Stir in: 1 lb grated cheddar cheese
Cooked broccoli