With the temperatures dropping, I just want to relax and curl up in-front of the fireplace with a nice hot bowl of soup and watch a movie on these types of days. Who wants to cook when its cold out? I wanted something hot, fresh and hearty but did not want to stand over the stove. So, I pulled out one of my grandma's slow cooker recipes, made a grocery list and headed to the store to get the necessities. When I got home, I went straight to preparing grandma's soup and it only took me 5 minutes as the slow cooker did the rest! What an amazing meal it turned out to be. I made so much that I was able to freeze the extras and warm them up in hurry on those cold days.
Necessities:
Slow cooker 8-10 qt
Grocery List:
1 – 10 ounce of frozen kernel corn
1 large onion (chopped)
2 medium carrots (chopped)
1 small zucchini (coarsely chopped)
2 garlic cloves (minced)
6 cups of vegetable broth
1- 6 ounce tomato paste
2 cans of green beans
1 tablespoon of dried basil (crushed)
¼ cup of oregano
2 cups of tiny shelled macaroni noodles
1 cup of parsley
½ cup Parmesan cheese
Directions:
Step 1: In a blender or with an electric hand mixer combine the mayonnaise, 1 cup of the spinach, garlic, salt and pepper and blend until forms a paste mixture. Set aside.
Step 2: On one slice of each piece of sourdough bread, brush on a thin coat of olive oil and place onto wax paper (oil side down).
Step 3: Place Swiss cheese onto the bread slices, layer zucchini, olives, tomato, and remaining spinach.
Step 4: Spread the spinach-garlic mixture onto the remaining sourdough bread slices.
Step 5: Place bread on top of the vegetables with the spread side down.
Step 6: In a large skillet, cook the sandwiches over medium heat for about 6 minutes flipping onto other side after 3 minutes. You will want the bread golden brown.
Step 7: Place onto serving plates and serve by itself or with fruit.
Do you have a grilled cheese recipe? Share it with us!
Article Submission by: BC
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