Creamy Asiago Pasta

3 cups Asiago cheese grated
1 package cream cheese
1 stick butter
1/2 cup milk

1 Pound Penne pasta

2-3 cups cubed ham
1 tablespoon white pepper

Cook Penne pasta aldente. In a crock pot on low heat place cream cheese,  stick of butter chopped up, pepper, grated Asiago, and ham. Drain pasta and add to crock pot and stir together. Add milk and stir until creamy. Cook on low in crock pot until warmed and melted completely.

Vegetarian Lettuce Wraps

1 Small head of Boston lettuce
10 cherry tomatoes halved
1 English cucumber peeled, sliced and quartered
Olive oil
1/2 cup cubed mozzarella cheese
1/2 cup cubed pepper jack cheese
Red wine vinegar
Salt and Pepper to taste

In a bowl combine tomatoes, cucumbers, cheese, salt and pepper. Drizzle with olive oil and vinegar, Mix until well coated. Take leaves off the lettuce head and arrange on a plate. Put about 1/3 cup of mix in each leaf.

Curry and Roasted Red Pepper Meatball Wraps

You will get 4 wraps out of this. You can cut then meatballs in half for smaller wraps.

1 lb ground beef
3/4 cup diced roasted red pepper
1/2 cup Italian bread crumbs
1 egg
1 tsp garlic powder
1 1/2 tsp red curry paste
1 tsp Worcester sauce
shredded Parmesan cheese for topping
15 oz tomato sauce
1tbls ground ginger
Herb Wraps

Preheat oven to 350 degrees. In a bowl mix ground beef, curry paste, bread crumbs, egg, curry paste, red pepper and Worcester sauce and mix well with wooden spoon or hands. Cover a baking sheet with aluminum foil. use you 1/4 cup measuring cup to measure amount of mix and then roll into balls. bake for 40-50 minutes depending on oven, you can cut open one meatball to check for doneness. In a sauce pan cook your sauce on low adding ginger powder and stirring until hot. Spoon sauce onto wrap then add 4 meatballs and top with some shredded Parmesan. You can also add lettuce if you like a crunch. Voila! you can cook these meatballs ahead as well for a quick weekend wrap.

Chicken and Bean Soup

1 lb bag Northern White beans Quick soaked
2 cups fresh cut green beans
10 cups hot water
4 cups cubed chicken breast
1 small onion slivered or diced
1tbs sea salt
1tbs white or black pepper
1 tbs garlic powder
1 tsp nutmeg
flour
cold milk

Quick soak white beans the directions are on package this takes about 2 hours. In a crock pot add chicken, 4 cups water, green beans, onions, salt, pepper, garlic powder, and nutmeg, cook on high until chicken is done. Add white beans and 6 cups hot water, cook 5-6 hours on low. To thicken the soup add 2 to 1 ratio of cold milk and flour and mix well. I use a shaker so its smooth. slowly add this to the soup until you get your desired thickness. Viola!

Cauliflower and Cream Cheese Chicken with Sauted Green Bean Baked potatoes

4 small chicken breasts beaten flat with food mallet
1 bag frozen cauliflower
1 cup Wisconsin sharp Cheddar
1/2 box cream cheese
1 cup shredded Monterrey jack
2 tbsp butter
large glass baking dish
paprika

Pre heat oven to 350 degrees. Beat your chicken flat with a mallet and drizzle olive oil into a 9x13 baking dish lay chicken in dish. UN thaw your cauliflower in microwave slightly and mix in cream cheese, cheddar, butter, and Monterrey jack. Pour mixture over top of chicken and bake for 50 minutes you will want to check it and stir it halfway through. When plated sprinkle with paprika.

Wrap 4 potatoes in Reynolds wrap and put on the bottom rack in the oven while the chicken is baking. Saute green beans in butter until tender and bright. Slit the top of potatoes about 1-2 inches across and stuff with sauteed green beans.