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Green Bean Casserole 2 (16-oz.) packages frozen green beans 1 (10-oz.) cream of mushroom 2 (6-oz.) jar sliced mushrooms 1 cup (4 oz.) shredded Parmesan cheese 1/2 teaspoon freshly ground pepper 1 (6-oz.) can French fried onions, divided Preparation 1. Stir together first 6 ingredients and half of French fried onions; spoon mixture into a lightly greased 4-qt. slow cooker. 2. Cover and cook on LOW 4 1/2 hours or until bubbly.

Stuffed Portobellos for Breakfast The ingredients: 2 portobello mushrooms, stems cut 2 large eggs 1 TBSP olive oil fresh dill, rosemary and basil, chopped salt and pepper to taste The how-to: Drizzle olive oil on portobellos and season. Place them on a greased baking sheet. Sprinkle the herbs on top. Crack open the eggs and carefully put one inside each mushroom Bake for 10-12 minutes at 300° F (150 C)

Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top.