Squash and Corn Chowder

INGREDIENTS:

• 3 thick cut slices of applewood-smoked bacon
• 1/2 cup diced yellow onion
• 2 stalks celery (diced)
• 2 small yellow crookneck squash (seeds removed and diced)
• 2 small zucchini squash (diced)
• 2 small potatoes (diced)
• 1 small package frozen corn 
• 1 chicken bouillon cube
• 1/2 cup water
• 2 1/4 cups milk
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground pepper
• 1/4  cup parmesan cheese
• 1/2 cup shredded cheddar cheese

DIRECTIONS:
1. Cook bacon in large soup pot until crisp.  Remove from pan and put on paper towels to dry.  Add potatoes to drippings in pan and saute for 5 minutes.  Add remaining vegetables except corn and saute 8 more minutes or until vegetables are tender.  Season vegetables with garlic salt and pepper.

2.  Add water, bouillon cube, and corn and bring to boil.  Cook 5 minutes until corn is warmed. Add Parmesan cheese and milk and cook until heated through.

3. Ladle soup into bowls.  Top with cheddar cheese and bacon crumbles and serve.  Makes about 6 servings.

Turkey Cranberry Paninis

INGREDIENTS:

• Whole Wheat Bread (it's better if it's a hearty bread)
• Deli Turkey (thick slices) or leftover Thanksgiving turkey
• Cranberry sauce
• Cream Cheese
• Avocado
• Gouda Cheese (can also use a different cheese, whatever you like)
• Butter

DIRECTIONS:

 Butter the outsides of the slices of bread.  Spread cream cheese and cranberry sauce on the inside of one slice.  On the other slice with the buttered side facing down, pile gouda, avocado slices and turkey.  Top with the cream cheese/cranberry sauced slice.  Use panini press or cook in a skillet pan like you're cooking a grilled cheese.  Repeat for each panini.  Enjoy!