Tomato Pie

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Calling ALL Tomato Lovers!

Nothing says summer like the taste of fresh vegetables. I personally wish I had room (and ability and time) for a large backyard garden that I could peruse for mealtimes. That being said, I gratefully accept all tomatoes! You can not beat the deliciousness and simplicity of a BLT with mozzarella, fresh basil, a little mayo, on homemade white bread. Tomatoes are so versatile. You can slice and eat on a sandwich or make the most delicious sauces. However, at the top of my list is Tomato Pie.

Don’t let the name fool you. I feel like this amazing side star needs a more robust name as it certainly is a show stopper! You start with a store bought deep dish pie crust, fill it with the juiciest and freshest tomatoes, then top with a gooey, melty, cheese topping. Simply put, it is amazing!

Tomato Pie makes me wish for summer and that says a lot for a southern girl! Seeing my counter lined with fresh and plump tomato beauties makes breaking out into a sweat walking to the mailbox worth it!   

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Tomato Pie

A delicious summer side dish with fresh tomatoes and a cheesy top!
Prep Time10 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 4 people
Author: The Food Practitioner

Ingredients

  • 2 large fresh tomatoes
  • 1 deep dish pie crust baked until lightly brown
  • 1/2 cup fresh chopped basil
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped greeen onions
  • salt and pepper to taste

Instructions

  • Peel and slice tomatoes, sprinkle with salt and pepper, and place in a colander to drain.
  • Assemble to cheese topping by mixing cheddar cheese, mozzarella cheese, mayonnaise, and green onions.
  • Place tomatoes in cooked deep dish pie shell and sprinkle with fresh basil.
  • Spread the cheese mixture over the tomatoes and basil.
  • Cook at 375 degrees Fahrenheit until cheese melts and turns a little brown, about 20 minutes.

Notes

I have used different cheeses or what I had on hand such as Pepper Jack or Parmesan cheese, which are both tasty!
There are also other vegetables you can add such as zucchini, squash, and onions that also gives a great flavor. If using these vegetables I would saute first until cooked through and soft before adding them to the pie shell.
Let cooked pie rest for 5-10 minutes before slicing.  

Cheddar Sausage Muffins

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If you are anything like me, I am still trying to recover from the holiday season, which was seven weeks ago! I have completely exhausted my freezer stash and currently operating in the “peanut butter and jelly sandwich” survival mode! To lessen the I just fed my children cereal for breakfast three days in a row guilt I turn to these babies. These stud muffins are only composed of three ingredients and freeze beautifully. I usually triple the recipe in an attempt to stock my freezer. All it takes is a quick 30 second reheat in the microwave and my family as a more sustainable morning meal. I am ready to tackle any day after this powerhouse breakfast!

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Cheddar Sausage Muffins

The easiest three ingredient recipe for busy mornings
Prep Time5 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: The Food Practitioner

Ingredients

  • 1 pound sausage cooked
  • 10.5 oz can cheddar cheese condensed soup
  • 2 cups Baking Mix

Instructions

  • Mix all the ingredients together and place in muffin tins lined with cupcake liners.
  • Bake at 350 degrees for 30 minutes.

Notes

You can then add even more favor by topping these sausage muffins with syrup or jelly. Freeze the leftover muffins then reheat your desired amount in the microwave in 15-30 second intervals until warm. 

It does not get any easier than this! I smile every time I start my day with these muffins. They bring back fond memories as I was first introduced to them on our family summer vacations by my sister-in-law. Since then I usually have a gallon zip lock bag in the freezer available for those rushed mornings.

Fun Nursing Fact: Although these muffins might fall in the quick category don’t count on that for any Emergency Room visit. No phone app or call ahead can predict the unstable trauma patient that was just brought in through the ambulance bay, as you are also signing in, requiring all available personnel. But hey, if you have a bag of cheddar sausage muffins in the freezer you can have a meal ready whenever you are discharged!  

Taco Pasta

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I love a good flavor merge! This pasta dish is so quick and easy. It boasts a unique blend of bold Italian and Tex-Mex flavors that honestly just meld together and work. The flavorful pasta cooks on a bed of salsa so you can make it as mild or spicy as you wish! The classic taco filling has a creamy edge and a lot of melty cheese goodness to top it off!

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Taco Pasta

A merge of Italian and Mexican cuisine! This easy pasta dish is a crowd pleasing weeknight meal!
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Italian, Mexican
Servings: 4
Author: The Food Practitioner

Ingredients

  • 1/2 box Jumbo pasta shells 15-20 shells
  • 2 oz Cream Cheese
  • 1 pound Hamburger Meat
  • 1 pkg Taco Seasoning
  • 2 sprigs green onion chopped
  • 3/4 cup shredded Cheddar Cheese
  • 2 cups Salsa

Instructions

  • Cook pasta shells in boiling water per package directions until al dente, about 10 minutes
  • While shells are cooking brown hamburger meat in skillet and drain the fat.
  • Sprinkle the cooked hamburger meat with the taco seasoning, add 3/4 cup of water, and simmer on low 1-2 minutes until the sauce thickens.
  • Turn off the heat and add the cream cheese to the taco meat, stirring until incorporated.
  • Drain the pasta.
  • Get a 9 x 13 inch dish and spray the non stick spray. Pour 1 cup of salsa in the bottom of the pan.
  • Get a spoonful of the taco meat mixture and place inside the pasta shell, continuing to line the 9 x13 pan.
  • Top pasta shells with remaining salsa, chopped green onions, and cheddar. Bake at 350 degrees for 20 minutes or until cheese is melted and pasta is heated through.

Nursing tip: Someone once told me that ER nurses know a little about a lot but not a lot about a little. Meaning the scope of knowledge is broad; however, we just scratch the surface on many issues and usually lack in having deeper experience on one topic. That’s why I love working with doctors that have multiple specialties to gleam knowledge from on alternative therapies and treatment plans!