'Cause Who Doesn't Like Their Veggies Hidden In Cheese?!

This one's an new twist on the classic Spinach Artichoke Dip, and who doesn't love that stuff?!

I'm totally that mom who sneaks vegetables into my kids (and husband's) food, usually without any of them knowing, and this is no exception. It's spinach, artichokes, zucchini and mushrooms (and sometimes kale and tomatoes!) hidden in gooey, yummers cheese.

I usually make mine is a 9x13 baking dish, but you could easily put it into a couple of bread bowls (or make individual ones with pretzel rolls.... gasp!!)

Leftovers are also fantastic as a spread for a turkey BLT sandwich, or on baked potatoes!

Oh man, now I'm hungry!

Hot Veggie Dip

1 Small Onion, diced small

4 Cloves Garlic, pressed

3 Tbsp. Butter

1 tsp. each Salt and Pepper (more or less to taste)

1 Medium-Large Zucchini, diced

1 8oz. pkg. Mushrooms, diced

1 10oz. pkg. Frozen Spinach, defrosted and WELL drained ( when it's defrosted, I put it all in a tea
towel, and squeeze it to death)

1 Can Artichoke Hearts in Water, well drained and chopped

1-2 cups Fat Free Half and Half

1-2 pkgs. Cream Cheese

2 cups Shredded Jack Cheese

1 cup Parmesan cheese, divided

1 Roma Tomato, diced small

In a large pot/Dutch oven, saute the onions with the salt and pepper. When they are soft and translucent and on the verge of caramelizing, add the garlic, zucchini, and mushrooms. After these veggies are tender and the water has cooked out of them and reduced, add the drained spinach, artichokes, half and half, cream cheese, jack cheese, and 2/3 cup of the Parmesan cheese. Stir until melted and well combined. Spread evenly in a 9x13 baking dish, and top with remaining 1/3 cup Parmesan cheese.

Bake at 400 for 30 minutes, or until top is melted and browned a bit.

Top with the diced tomato.

Serve with french bread or pita chips.

Enjoy!

Stuffed Peppers... or Zucchini even!

Okay, so this recipe made A LOT! I made it not only for our family (6, including my parents), but also for a friend who recently had a baby. 10 big ol' peppers to be exact. Great for a crowd, or for freezing for a later meal.This recipe is super versatile too. You can make it how it is, stuffed into peppers. You can make it how it is, leaving out the chopped zucchini, and stuff it into zucchini. You can even leave out the rice in the mix, and serve it over rice instead... or bake it all in a casserole... your choice. And you can tweak it to your liking, and what you have on hand. Good stuff!

Stuffed Peppers
1 lb. Ground Beef
2 links Bratwurst, casings removed
3 Link Italian Sausage, casings removed (Don't judge. I like to mix my meats!)
Seasoning Salt
Italian Seasoning
21 Seasoning Salute from Trader Joe's (I seriously love the flavor of this no-salt seasoning!)
Onion Flakes and Garlic Powder (fresh is always better. I was just lazy and used dehydrated.)
Splash or two of Balsamic Vinegar
1/4 cup, or so, White Wine
2 hand fulls of Baby Carrots, finely chopped
1 Medium Zucchini, finely chopped
1 Bag Frozen Rice Medley (Brown and Red Rice, and Black Barley) from Trader Joe's, or 2 cups   cooked brown rice
1 28 oz. can Petite Diced Tomatoes
12 oz. Italian Cheese Blend (I used Quattro Formaggio Blend from TJ's), divided.
10 Bell Peppers, any color (I like the ones with four bumps on the bottom... they stand up better)

Brown and chop the meat with all the seasonings.

Add the finely chopped carrots and zucchini. (The Pampered Chef Food Chopper is a life saver people!)

Cook until the meat is thoroughly done. Add balsamic vinegar, wine, tomatoes. Cook uncovered until the liquid is reduced a little.

Make the rice according to package directions, then add it into the mix. Turn off heat.

While that is all cooking away, wash and dry your peppers. Cut off just the tops, and remove the seeds and veins. Place them in a somewhat deep casserole dish that has been sprayed with non-stick spray.

Put about 1 Tbsp of the cheese in the bottom of each pepper.

Add about 3/4 of a cup of the cheese to the somewhat-cooled meat mixture.

Start spooning the mixture into each pepper.

Top them evenly with remaining cheese.

Cover with foil.

Bake at 375 for 30 minutes. Take the foil off and cook another 15-20 minutes, until hot, melty. bubbly, browned, etc.

I usually serve mine with fresh bread and a green salad. Enjoy!