Polenta pizzette with bruschetta and parmesan topping

1 tube polenta with garlic and basil
1 jar tomato bruschetta
4 tbsps freshly grated parmesan
freshly grated black pepper

Preheat boiler, line baking sheet with aluminum foil. Coat aluminum foil with vegetable spray. Slice polenta in 1/4 inch thick slices, arrange on prepared sheet. Broil each side until they start turning golden around the edges. Spoon about a tbsp of bruschetta on each polenta slice, and top with parmesan and pepper. Broil until cheese melts on top.

Ginger carrot soup with thyme

1 small onion, chopped
1 clove garlic, chopped
1 tbsp butter
2 tsps fresh ginger
1 tsp thyme
2 lbs baby carrots
1 large potato, chopped
5 cups of vegetable stock
about 1 cup milk
salt and pepper according to taste

Saute chopped garlic and onion in melted butter until onion is translucent. Add ginger and thyme, and saute for a minute. Add carrots and chopped potato, saute for a couple of minutes. Add stock, salt and pepper, and bring to a boil. Simmer until veggies are tender, then puree with a hend-held blender or in a food processor. Add milk to desired consistency, and bring back to a boil.

Blackberry cheesecake

1 prepared graham cracker crust
2 packages cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
2 tbsp half and half, or cream
2 large eggs
2 cups fresh or defrosted blackberries

Preheat oven to 350 degrees F.
Beat cream cheese, sugar, vanilla extract and half and half in large bowl until smooth. Add eggs, one at a time, and beat until well mixed in. Pour mix in graham cracker crust. Place crust on middle shelf in preheated oven, bake for 35-40 minutes, or until set in middle. Cool on wire rack, top with berries.

Trader Joe's rice mix, peas and parmesan

1 cup Trade Joe's brown rice medley
2 1/2 cups water
1 tbsp butter
about 1 cup frozen peas
freshly grated parmesan, according to taste

Bring water to boil. Add butter and rice medley, simmer for about 35 minutes. Add peas, cook until peas warm up. Add freshly grated parmesan.

Parmesan-cream cheese pinwheels

2 8oz tubs crescent rolls
1 8oz package light cream cheese
1/2 cup shredded parmesan cheese
1 1/2 tsp Italian seasoning
dash of garlic salt

Preheat oven to 375 degrees.

Mix together cream cheese, parmesan cheese, Italian seasoning and garlic salt.
Roll out crescent rolls. Put two triangles together to form a rectangle, and spread some of the cheese mixture evenly over it, covering the whole rectangle. Roll up starting at shorter side of the rectangle. Cut into 4 pieces, lay pieces on lightly greased cookie sheet. Repeat with remaining crescent rolls and cream cheese mixture. Bake in preheated oven for 12-15 minutes, or until golden - don't over bake. Cool on wire rack.

White chocolate chip oatmeal cookies

3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats

1 cup white chocolate chips

Preheat oven to 375°F.
In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together. Add in egg and vanilla extract and mix until combined. Add the cinnamon, baking soda, salt and flour and mix well. Fold in the oatmeal and white chocolate chips- making sure that all ingredients are uniformly distributed.

Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

Calamari Rings with Lime Dipping Sauce

half of an 8 oz key lime yogurt
1/4 cup light mayonnaise
1/4 tsp garlic salt
1/2 tsp fish sauce
1/2 tbsp lime juice

mix ingredients - refrigerate for 1 hour

Calamari rings are baked according to package directions - from Tader Joe's