Mini French Toast

Mini French Toast
3 eggs
1/2 c half & half
1/2 c milk
1/2 t cinnamon
1 day-old French baguette, sliced into 1" slices
1-2 T butter

1. In a medium bowl, whisk eggs, half & half, milk, and cinnamon. (At this point, you could cover and refrigerate overnight.)
2. Soak bread slices in batter for about 2 minutes each.
3. Place a pan over medium-high heat and melt about a tablespoon of butter; place bread slices in pan and cook until golden brown on each side, about 3 minutes per side. Melt more butter in the pan each batch, if needed.

One Pot Southwest Pasta

One Pot Southwest Pasta
1 lb rotini
2 c frozen corn
1 green bell pepper, cut into strips
1 sm red onion, sliced
1- 10 oz can Rotel
4 t chili powder
1 1/2 t cumin
1 1/2 t garlic powder
1 t red pepper flakes
1 t salt
2 t olive oil
4 c chicken broth
1- 15 oz can black beans, drained and rinsed
1 c Cheddar or Mexican blend cheese
sour cream (opt)
avocados (opt)

1. In a large pot, combine pasta, vegetables, Rotel, spices, olive oil, and chicken broth; cover and bring to a rolling boil. Reduce heat to medium-low and cook, covered, for 15 minutes, stirring occasionally.
2. Remove from heat, and add beans and cheese; let rest for 5 minutes before serving with sour cream and/or avocados.

Grilled Peaches

Grilled Peaches
1 stick butter, softened
2 t cinnamon
3 T sugar
4 large peaches, halved and pitted

1. In a small bowl, whip together butter, cinnamon, and sugar.
2. Place peaches, flesh side up, on grill over high heat; grill until golden brown and just cooked through, about 3 minutes.
3. Flip peaches over and spoon butter mixture into pit holes; grill, lid closed, for another minute.

Grilled Zucchini

Grilled Zucchini
1/4 c olive oil
1 t garlic powder
1/2 t salt
1/2 t pepper
1/2 t Mrs Dash, or other season blend

2 medium zucchini, sliced lengthwise


1. Place oil and spices in a large ziploc bag; toss zucchini in and shake to coat.
2. Grill for about 5-7 minutes on each side.

Peas & Carrots

Peas & Carrots
3 carrots, peeled, quartered lengthwise, and cut into 1/2" chunks
1 t salt, separated
1/2 t pepper
4 cups frozen peas, thawed
1/2 c water
5 T butter, cut into 5 pieces
2 T minced onion

1. In a small bowl, toss carrots in 1/2 t salt and set aside.
2. In a food processor, process 1 cup peas, water, and 1/2 t salt until smooth; set aside.
3. In a medium pan over medium heat, melt 1 T butter; add onion and the carrots with any liquid. Cover and cook until carrots are just softened, about 7 minutes.
4. Add remaining 3 cups peas and cook, stirring occasionally, until peas are heated through.
5. Stir in pea puree and 1/2 t pepper, bring to a simmer, and cook until sauce starts to thicken.
6. Take off heat and stir in remaining butter until melted.