My shtick is to use what you already have in your pantry to adjust a recipe. If you don't have peas, but you have green beans, use those instead. If it asks for you to chop garlic, buy it already chopped (they'll never know you changed it, I promise). If it asks for fresh tomato but it's December in Wisconsin *cough* use canned, it's okay! Use the basic idea of a recipe, but adapt it to what you like and what you have available.

I'm also motivated by the health factor. Who isn't trying to eat healthy? But that doesn't mean eating a salad every night. Most vegetables taste wonderful with cheese and since I'm in Wisconsin, I'm taking advantage of the abundance as you'll see in the following recipe. As long as you're eating your fruits and vegetables every day, what difference does it make if there's a little cheese with it? Okay, a lot of cheese!

This recipe is taken from Rachael Ray's Classic 30 Minute Meals cookbook. I adjusted it in several ways, which I'll note along the way. I hope you enjoy!!

Spinach-Artichoke Casserole
Makes 6 servings

-1 small round loaf crusty bread (so about 1 pound, I recommend sourdough or ciabatta)
-2 boxes (10 oz each) frozen chopped spinach (I only had one box in the freezer, so I subbed in one small can of water chestnuts - it added some great crunch that was missing)
-2 tbsp olive oil (I used cooking spray instead to save calories)
-2 cloves garlic, cracked away from skin with the flat of a knife (yada yada yada I just used pre-chopped, jarred garlic, same flavor!)
-1 can (15 oz) quartered artichoke hearts, drained
-1 tsp coarse salt (use however much you want!)
-2 eggs, beaten
-1/2 cup heavy cream (I used skim milk)
-2 cups shredded Swiss or Gruyere cheese (If you can afford it, use Gruyere, it makes a HUGE difference in flavor)
-1/2 cup grated Manchego or Parmigiano Reggiano cheese (Again, opt for the pricier Manchego here, it makes an enormous difference. And I used more like 1 cup of each cheese.)
-Black pepper, to taste (I use A LOT because I like spice)

Preheat oven to 425.

Trim two sides of the loaf and thickly slice the bread. Place slices on a baking sheet in the oven to toast. (Save the ends for breakfast the next morning.)

Defrost spinach in the microwave, then squeeze dry in a clean kitchen towel. (Make sure it's dry - all that liquid makes the casserole disgusting.)

Spray your casserole dish on the bottom and sides. Spread garlic on the toasted bread and arrange them in a single layer on the bottom of the dish.

Add the artichokes and sprinkle the spinach around and season with salt. Beat the eggs with the milk and pour evenly over the dish.

Top the casserole with cheeses and pepper and bake until golden on top, about 18 minutes or so.

Try it out and let me know what you think!!