Gourmet Grilled Cheese

Solveig told me this was the best grilled cheese sandwich she had ever had, so I thought I would share it with you. I was just trying to use up leftovers from the fridge.

Brush 2 pieces of your favorite bread (we used multi-grain) with olive oil.
Place one of them oil side down on griddle/pan and turn heat to low.
Add 2 slices of sharp cheddar cheese, 3-4 spinach leaves, 3-4 thin slices of yellow pepper, and then 2 more pieces of cheddar cheese.
Sprinkle with onion powder, garlic powder, dried basil, and crushed red pepper.
Add the final slice of bread. Slowly cook on each side until golden brown and cheese is completely melted.

Spicy Black Bean Soup

From Taste of Home magazine, April/May 2010, with additions by Brady. We ate it with cornbread and it was delicious, also good with tortilla chips!
Spicy Black Bean Soup

1 large red onion, chopped
1 medium sweet red pepper, chopped
1 jalepeno pepper, seeded and minced
2 Tbsp. olive oil
3 garlic cloves, minced
3 cans (15 oz each) black beans, rinsed and drained
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 can (4 oz) green chiles
dash cumin
dash salt
1 Tbsp. lime juice
2 Tbsp. minced fresh cilantro
1/4 cup shredded cheddar cheese
1/2 cup fat-free sour cream (optional)

In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.

Stir in the beans, broth, tomatoes, chopped green chilies, cumin, salt, and lime juice. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add cilantro, cook 5 minutes longer.

Remove from heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with cheese and sour cream.

*Nutrition Facts: 3/4 cup equals 150 calories, 3 g fat, 4 mg cholesterol, 667 mg sodium, 23 carbohydtrate, 5 g fiber, and 7 g protein.