Lady Bug Caprese Salad

How adorable is this? and edible too!

Lady Bug Caprese Salad

Ingredients:
Cherry tomatoes (split back end)
Balsamic vinegar dots
Black olives
Fresh basil leaves
Fresh mozzarella cheese

Arrange on plate and let the "Ohs and Ahs" begin.

Thanks to Greens First with Mary Tees-Corridon and Gigi Sotomayor for the idea.

Caprese Salad from the Garden

The tomatoes are ripening and the basil smells wonderful. Time for Caprese Salad. The farmers market had wonderful tomatoes so we were inspired.

Don't forget to try the other wonderful salads in Tastes & Treasures cookbook too.

Ingredients:
Tomatoes sliced
Basil leaves
Mozarella cheese sliced
Drizzle of Olive Oil
Drizzle of Balsamic Vinegar

Directions:
Arrange on platter and wait for compliments!

Mini Pizzas

Mini pizzas are wonderful for quick snacks, small meals and parties.

Tastes & Treasures cookbook has many appetizer recipes including a yummy mushroom appetizer found on page 27.

Mini Pizzas
Ingredients:
1 refrigerated pizza dough
1 cup marinara sauce
1 cup mozzarella cheese
1 small bunch fresh basil
1 medium tomato

Directions:
Preheat oven to 400° F. And line a large baking sheet with parchment paper or foil so they won't stick.
Place pizza dough on a well-floured surface and stretch gently into about a 12″ x 8″ rectangle.
With a round cutter or a cup of some sort, cut dough into 18-20 rounds; place rounds 1 inch apart on baking sheet. Top each with pizza sauce, cheese, basil and tomatoes .
Bake for 8-10 minutes, or until cheese is melted.
More topping suggestions: red sauce, broccoli, roasted red peppers, basil pesto.

Twice baked spaghetti squash

Great way to go Italian. Also try Braised Chicken over Fettuccini on page 168 of Tastes & Treasures cookbook.

Twice Baked Spaghetti Squash

Ingredients:
1 spaghetti squash (about 4.5 lbs.)
One 14.5-oz. can creamy tomato soup
1/2 tbsp. chopped garlic
1/2 tbsp. dried minced onion
1 tsp. Italian seasoning
1/2 tsp. black pepper
3 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
One 7-oz. can sliced mushrooms, drained (about 2/3 cup)
1/4 cup chopped fresh basil
1 cup shredded part-skim mozzarella cheese

Directions:
Preheat oven to 375 degrees.

Place whole squash in the microwave and cook for 3 - 4 minutes, until soft enough to cut.

Once cool enough to handle, cut squash in half lengthwise. Scoop out and discard the seeds.

To a very large baking pan (or 2 medium baking pans), add 1/2 inch of water. Place squash halves in the pan(s), cut sides down.

Bake in the oven until the insides of squash halves are tender, about 40 minutes.

Remove pans(s) but leave oven on. Once cool enough to handle, remove squash halves from the pan; place on a dry surface with the cut sides up. Set pan(s) aside.

Scrape all of the spaghetti squash strands out with a fork and transfer to an extra-large bowl. Set aside the bowl as well as the hollow squash halves. Empty water from pan(s). Return squash halves to the pan(s), hollow sides up.

In a medium bowl, combine soup, garlic, dried minced onion, Italian seasoning, pepper, and cheese wedges, breaking cheese wedges into pieces as you add them. Stir thoroughly, until mostly smooth.

Add soup mixture to the extra-large bowl of spaghetti squash strands. Add spinach, mushrooms, and basil, and mix thoroughly.

Evenly divide squash mixture between the hollow squash halves. Sprinkle mozzarella cheese over the tops.

Return pan(s) to the oven and bake until filling is hot and mozzarella cheese has melted, 15 - 20 minutes.

Once cool enough to handle, evenly cut each of the stuffed squash halves in half, leaving you with 4 large pieces. Serve up and enjoy!

MAKES 4 SERVINGS

Thanks to HungryGirl for recipe and statistics.

PER SERVING (1/4th of recipe, 1 large piece): 275 calories, 8g fat, 974mg sodium, 35g carbs, 6g fiber, 15g sugars, 14g protein