3 Cheesy Lunched
 
 
Author:
Ingredients
  • GRILLED CHEESE, TURKEY & PEAR SANDWICH
  • 2 slices white bread
  • ½ tablespoon mayonnaise
  • 2 slices roasted turkey lunch meat
  • 4 slices of pear, thinly sliced
  • Cracker Barrel Sharp Cheddar Cheese, thinly sliced or shredded
  • MINI SAUSAGE & KALE PIZZA
  • 1 can refrigerated pizza crust
  • Pizza sauce
  • Cracker Barrel Age Reserved Extra Sharp White Cheddar Cheese or Cracker Barrel Mediterranean Herb Cheddar Cheese
  • Kielbasa sausage, diced
  • Kaled, chopped
  • CHEDDAR BUTTERNUT SQUASH SOUP
  • 1.5 lb butternut squash, roasted (2 cups flesh)
  • 1 cup chicken broth, plus more if needed
  • ½ cup white onions, diced
  • 1 clove garlic, minced
  • 3 Tablespoons heavy whipping cream
  • ¼ teaspoon black pepper
  • ⅛ teaspoon sage
  • ¼ cup Cracker Barrel Extra Sharp Cheddar Cheese
Instructions
  1. GRILLED CHEESE< TURKEY & PEAR SANDWICH
  2. Heat a lightly greased non-stick skillet over medium heat.
  3. Spread mayonnaise evenly on one side of both slices of bread.
  4. Lay a slice of bread on the skillet, mayonnaise side down.
  5. Top with pear slices, roasted turkey lunchmeat and cheese.
  6. Top with the final slice of bread, mayonnaise side up.
  7. Cook until golden and cheese has melted.
  8. Flip until the other side is golden.
  9. Plate and enjoy!
  10. MINI CHEDDAR & KALE PIZZA
  11. Preheat oven to 400 F.
  12. Roll out pizza crust.
  13. Use a cookie cutter to cut out 4-5 inch circles.
  14. Place on a cookie sheet lined with lightly greased parchment paper.
  15. Spread on the pizza sauce.
  16. Top with cheese, sausage and kale.
  17. Bake for 12-14 minutes or until crust is golden.
  18. Serve and enjoy.
  19. CHEDDAR BUTTERNUT SQUASH SOUP
  20. Place flesh of roasted squash into a blender.
  21. Add in chicken broth and puree until smooth.
  22. In a large pot, saute onions and garlic in butter over medium heat.
  23. Add in the squash mixture, heavy cream, black pepper, and sage.
  24. Simmer for 10 minutes. Remove from heat and let cool slightly.
  25. Place the soup into the blender and puree until smooth.
  26. Return soup to the pot and heat until warm again.
  27. Stir in cheese.
  28. Serve and enjoy.
Recipe by Divas Can Cook at https://divascancook.com/easy-cheesy-fall-inspired-lunch-ideas/