Veggie Recipes - Tomatoes, Spinach

My tomato and spinach offerings here. For what it's worth, if you live somewhere with El Chico's, they have great spinach enchiladas.

If anyone requests it of me, I'll include salsa recipes. I have 3; red, green, and creamy green.



Spicy Cheese Soup:

1 tbsp. oil
10 oz. can diced tomatoes, with juice
1 small bell pepper, diced
1 10 oz Rotel, with chilies
1 4 oz. can chopped green chilies
4 cups chicken broth (2-3 cans)
1 c. evaporated milk (full can ok - over 8 oz.)
8 oz. Monterrey Jack cheese, grated
Optional: sour cream and cilantro for topping

Heat oil in skillet; add tomatoes, chilies, and bell pepper. Cook until tender. Add Rotel and broth. Simmer 15 minutes. Stir in milk and cheese. Simmer until cheese melts.
(Very large skillet works well. To make sure greens are soft, wrap with a little broth in a foil packet and let steam for 20 min. at 350.)

Pesto Pasta Salad:

Mix in large bowl:
1 pkg. Knorr Pesto Sauce mix
1/2 c water
1/4 c olive oil
Add: 8 oz. bowtie or penne pasta, cooked
8 oz. pkg. mozzarella, cut in 1/2 in. cubes
1 pint cherry tomatoes, halved
(8 oz. chicken - optional)

My version: 5 plum tomatoes instead of cherry
cheese: 1 c grated mozzarella
3/4 c grated cheddar
1/4 c parmesan

Cold Spinach Dip:

Mix: 1 pkg. Knorr vegetable soup mix
1 1/2 c sour cream
3/4 c mayo
Add: 1 pkg. frozen spinach, thawed and squeezed really dry
1 8 oz. can sliced water chestnuts, drained
3 finely chopped green onions

Cover and chill for atleast 2 hours. Good with tortilla chips or thin, crispy bread.

Hot Artichoke and Spinach Dip:

Mix: 2 pkg.s cream style spinach, thawed and squeezed dry
1 15 oz. can artichoke hearts, drained and chopped
8 oz. block Monterrey Jack pepper cheese
1 c grated Parmesan
1/4 tsp. minced garlic
16 oz. jar salsa, not chunky (my version - not part of recipe)

Use small casserole dish. Bake at 350 about 15 minutes. When bubbling, stir and let it warm up again. Good with tortilla chips.