Easy Garden Bake For Two Recipes

EASY GARDEN BAKE (COOKING FOR 2)

Steps:

• Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. Sprinkle zucchini, tomato, onion and cheese in pan.
• In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
• Bake uncovered about 33 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

EASY GARDEN BAKE FOR TWO

Steps:

• Heat oven to 400°F. Lightly spray 9x5-inch (1 1/2-quart) glass loaf dish with cooking spray. Sprinkle zucchini, tomato, onion and cheese in dish.
• In medium bowl, stir remaining ingredients with fork or whisk until blended. Pour over vegetables and cheese.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

EASY GARDEN BAKE

Steps:

• Heat oven to 400°F.
• Grease a 9-inch pie plate.
• Layer zucchini tomatoes onion and cheese in pie plate.
• Stir remaining ingredients until blended.
• Pour into pie plate.
• Bake 35 minutes or until knife inserted in the centre comes out clean.
• Cool 5 minutes.

EASY, NO-BAKE LEMON BLUEBERRY CHEESECAKE FOR TWO

Steps:

• Crush the Digestive biscuits/Graham crackers to fine crumbs (you can do this in a food processor if you like). Stir in the melted butter so that the mixture resembles wet sand.
• Divide the crumbs between two glasses, jars or bowls and press down gently, no need to pack it down too firmly though. Place in the refrigerator.
• Whisk together the cream, condensed milk, cream cheese and lemon zest in a bowl until smooth.
• Gradually whisk in the lemon juice then continue to whisk until the mixture thickens.
• Divide the mixture between the two glasses, level the surface and place in the refrigerator for at least a couple of hours (or overnight) until set.
• Meanwhile make the blueberry compote. Place the blueberries, sugar and lemon juice in a saucepan. Gradually stir the water into the cornstarch until smooth and add to the pan.
• Place over a medium heat and bring up to a simmer. Cook for about five minutes, stirring regularly, until the sauce has thickened and the blueberries are soft, add a splash more water if it seems too dry. Remove from the heat and set aside to cool completely; cover and refrigerate until needed.
• Just before serving, divide the blueberry compote between the two glasses and dig in!