开云体育

Minestrone Soup This minestrone soup recipe features savory tomato broth swirled with dried herbs beans, veggies, and gluten free pasta. Also vegetarian! CourseSoup CuisineItalian Keywordminestrone soup recipe MethodStovetop Prep Time5minutes minutes Cook Time15minutes minutes Total Time20minutes minutes 开云体育s6 servings Calories246kcal AuthorBrianne Izzo Ingredients 1 tablespoon olive oil 1 large carrot , peeled and diced 2 stalks celery , diced 1 large yellow onion , diced 2 cloves garlic , minced or crushed 1 tablespoon dried oregano 1 tablespoon dried basil 1 teaspoon black pepper 1/2 teaspoon kosher salt , or to taste 1 14 oz. can of kidney beans , drained and rinsed 1 14 oz. can of cannellini beans , drained and rinsed 1 28 oz. fire roasted diced tomatoes 1 4 oz. canned crushed tomatoes (1 ? cups or about half of a 28 oz. can) ? teaspoon white balsamic vinegar 3 cups vegetable stock or broth , plus additional if needed 4 ounces dry elbow macaroni , gluten free if needed Grated Parmesan cheese for serving, if desired Instructions Heat a large, heavy-bottomed pot over medium-high heat, and add the olive oil. Add carrots, celery, and onion to the pot and sauté for 3-4 minutes, until starting to turn translucent and tender. Reduce heat to medium and add garlic, oregano, basil, pepper, and salt, and continue cooking for another 1-2 minutes or until fragrant. Add the kidney beans, cannellini beans, fire roasted tomatoes, crushed tomatoes, and white balsamic vinegar to the pot, then pour the vegetable stock into the pot. Stir to combine, increase heat to medium-high and bring to a low boil. Stir the pasta into the simmering soup and cook for 7-8 minutes for regular pasta or 5-6 minutes for gluten free pasta, or until the pasta is al dente. If soup appears too thick, add more vegetable stock to reach the desired consistency. Adjust seasoning with salt and pepper, if needed. Ladle into soup bowls and serve with grated Parmesan cheese, if desired. Nutrition Calories: 246kcal | Carbohydrates: 44g | Protein: 11g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 928mg | Potassium: 528mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2629IU | Vitamin C: 8mg | Calcium: 118mg | Iron: 4mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

Cheesy Quinoa Need a new quinoa side dish? The whole family will love this Cheesy Quinoa because it's creamy and loaded with cheddar cheese. So easy to make with simple ingredients, it’s perfect for busy nights! CourseSide, Side Dish CuisineAmerican Keywordcheesy quinoa, quinoa side dish MethodStovetop Prep Time5minutes minutes Cook Time15minutes minutes Total Time20minutes minutes 开云体育s6 servings Calories198kcal AuthorBrianne Izzo Ingredients 1 cup uncooked quinoa, rinsed and drained 2 cups chicken or vegetable broth or stock 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup shredded cheddar cheese (about 4 oz., you can reduce to 1/2 cup if you prefer it slightly less cheesy) 1/2 cup plain Greek yogurt Instructions Combine 1 cup uncooked quinoa, 2 cups chicken or vegetable broth or stock1 teaspoon dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a pot. Cover and bring to a boil. The reduce heat and simmer as per package instructions, about 15 minutes until the liquid is absorbed and the quinoa is fluffy. When quinoa is fully cooked, add the 1 cup shredded cheddar cheese and 1/2 cup plain Greek yogurt. Stir until creamy. Season to taste with more salt and pepper, if needed. Nutrition 开云体育: 0.5cup (approximately) | Calories: 198kcal | Carbohydrates: 20g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 615mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 0.02mg | Calcium: 169mg | Iron: 1mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

Breakfast Tostadas Ready in ten minutes, this breakfast tostadas recipe made with refried beans, melted cheese, and soft fried eggs layered on top of crisp tortillas is perfect any time of day. CourseBreakfast CuisineMexican, Tex Mex Keywordbreakfast tostadas MethodOven, Stovetop Prep Time2minutes minutes Cook Time8minutes minutes Total Time10minutes minutes 开云体育s4 servings (two tortillas plus one egg) Calories358kcal AuthorBrianne Izzo Ingredients 8 crispy tostada shells 1 16-oz. can of refried beans 1 cup shredded Colby Jack or pepper Jack cheese 1 tablespoon butter, divided 4 large eggs Salt and pepper 2 tablespoons water, divided 1 thinly sliced green onion 2 tablespoons minced fresh cilantro 4 tablespoons crumbled Cotija cheese or queso fresco Additional toppings, including pico de gallo, salsa, guacamole, avocado, etc. Instructions Preheat the oven to 350°F. Place the 8 crispy tostada shells on a large baking sheet. Stir the 1 16-oz. can of refried beans until smooth and then divide on each of the tostada shells. Spread the beans across the shells with a spatula. Sprinkle the 1 cup shredded Colby Jack or pepper Jack cheese over each tostada. Bake until the cheese melts, about 5-8 minutes. While the tostadas are baking, melt ? tablespoon of 1 tablespoon butter, in a large nonstick skillet over medium-low heat. When the butter begins to foam, tilt the pan to coat the bottom with butter. Add 2 of 4 large eggs to the skillet. When the edges of the eggs turn white, season them lightly with Salt and pepper. Add 1 tablespoon of 2 tablespoons water, to the pan and cover it with a lid. Remove the eggs from the heat when they are still soft and runny. Slide the cooked eggs onto a plate and tent them with foil. Drain any liquid from the pan and add ? tablespoon of butter to the hot skillet. Repeat the steps with the remaining eggs. When the cheese on the tostadas has melted, place 2 tostadas on each plate. Place an egg on top of each stack and sprinkle with 1 thinly sliced green onion, 2 tablespoons minced fresh cilantro, and 4 tablespoons crumbled Cotija cheese or queso fresco , if desired, as well as any other desired Additional toppings, including pico de gallo, salsa, guacamole, avocado, etc.. Nutrition 开云体育: 2tostadas plue on egg | Calories: 358kcal | Carbohydrates: 16g | Protein: 22g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 240mg | Sodium: 1153mg | Potassium: 136mg | Fiber: 5g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 1mg | Calcium: 380mg | Iron: 2mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

Easy Shepherd's Pie This classic meat and vegetable casserole topped with cheesy mashed potatoes is super simple, and always a family-favorite comfort food meal. CourseDinner, Main Course CuisineIrish Keywordcasseroles, dinners with ground beef, gluten free dinners, kid friendly, shepherd's pie, St. Patrick's Day Prep Time10minutes minutes Cook Time45minutes minutes Total Time55minutes minutes 开云体育s6 Calories367kcal AuthorBrianne Izzo Ingredients 1 pound white or russet potatoes, peeled and cut into about 1 inch chunks 1 pound ground beef 1/2 medium onion chopped (roughly 1/2 cup) 1 garlic clove, crushed or minced 3/4 cup tomato paste (one 6-ounce can) 1/4 cup Worcestershire sauce 1 1/2 cups beef broth 4 cups frozen mixed vegetables or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans) 1/4 cup Greek yogurt or sour cream 1/4 cup milk 1 teaspoon kosher salt 1 cup shredded cheddar cheese, dividedInstructions Preheat your oven to 350°F and coat a 1.5 quart casserole dish with cooking spray. Peel and cut the potatoes into about 1 inch cubes, and place the potatoes and a pinch of salt into a pot of cold water. Cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender. While the potatoes are cooking, heat a skillet over medium heat. Add the ground beef, onion, garlic, and a pinch of salt and pepper to the skillet and cook, breaking up the meat, until it is browned. Drain any excess grease. Stir in the tomato paste, Worcestershire sauce, and beef broth. Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper. While the meat mixture is simmering, drain the potatoes and return to the pot. Add ? cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and 1 teaspoon salt to the potatoes. With a potato masher or hand mixer, mash to desired consistency. Add the meat mixture to the prepared casserole dish, then top with the mashed potatoes and remaining cheese. Bake for 30-35 minutes, or until heated through, and cheese and potatoes are slightly browned. Nutrition 开云体育: 1g | Calories: 367kcal | Carbohydrates: 40g | Protein: 29g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 1226mg | Potassium: 1333mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6860IU | Vitamin C: 26.4mg | Calcium: 234mg | Iron: 5.4mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

Queso Flameado Recipe (Queso Fundido) Queso Flameado is gooey cheese in a sizzling hot skillet infused with chorizo's rich, smoky flavors and vibrant fresh cilantro leaves, served with flour tortillas! CourseAppetizers CuisineMexican, Tex-Mex Prep Time5minutes minutes Cook Time20minutes minutes Total Time25minutes minutes 开云体育s6 Calories443kcal AuthorMichele Ingredients 1 pound chorizo 16 ounces shredded chihuahua cheese (or Oaxaca, Monterrey Jack, or mozzarella) 1 tablespoon cilantro Optional sides: tortillas, chips, salsa, guacamole Instructions Preheat the Oven: Preheat your oven to 375°F (190°C). Cook the Chorizo: In a large oven-safe skillet (like cast iron), cook the chorizo over medium heat until browned and fully cooked, about 5–7 minutes. Use a wooden spoon to break it into small crumbles as it cooks. Drain excess grease, leaving a small amount to keep the chorizo moist and flavorful. Layer the Cheese: Spread the cooked chorizo evenly across the bottom of the skillet. You can reserve a tablespoon to add to the top before serving. Sprinkle the shredded cheese evenly on top of the chorizo, covering it completely. Bake the Queso Flameado: Transfer the dish or skillet to the preheated oven and bake for 10–12 minutes, or until the cheese is fully melted and bubbling. Broil for a Golden Top (Optional): If desired, broil the queso fundido on high for 1–2 minutes to create a golden, bubbly top. Watch closely to prevent burning. Garnish: Remove the skillet from the oven and spread the remaining chorizo over the cheese, then sprinkle with the cilantro for a fresh touch. Serve: Serve the queso fundido immediately with warm tortillas, tortilla chips, guacamole, or salsa on the side. Video Notes Storing Leftovers: Refrigerate in an airtight container for up to 3 days and reheat gently to maintain texture.Nutrition Calories: 443kcal | Carbohydrates: 2g | Protein: 29g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 107mg | Sodium: 475mg | Potassium: 58mg | Fiber: 0.002g | Sugar: 1g | Vitamin A: 786IU | Vitamin C: 0.02mg | Calcium: 382mg | Iron: 2mg Source: Flavor Mosaic ~~~~~ Rhonda in MO

Easy Lasagna Soup An easy cheesy and comforting Italian lasagna soup that tastes like your favorite lasagna. CourseSoup CuisineItalian Prep Time5minutes minutes Cook Time25minutes minutes Total Time30minutes minutes 开云体育s6 Calories729kcal AuthorMichele @ Flavor Mosaic Ingredients 1 lb lean ground beef 2 teaspoons garlic minced 2 14.5 oz cans Italian style diced tomatoes undrained 1 24 oz jar marinara sauce 2 cups reduced sodium beef broth 1 teaspoon Italian Seasoning 2 cups lasagna noodles broken into small pieces 1/2 cup ricotta cheese 1 cup Italian blend cheese shredded Instructions Boil the broken lasagna noodles per package directions. In a dutch oven cook the ground beef until browned and no longer pink. Stir in the minced garlic and cook for about 1 minute. Pour in the diced tomatoes and their liquid. Simmer for about 2 minutes. Pour in the marinara sauce and beef broth. Stir in the Italian seasoning. Stir in the drained cooked pasta. Let the soup simmer for about 5 minutes. About 5 minutes before serving spoon in the ricotta cheese, and top with shredded Italian style cheese. Cover for about 3 – 5 minutes to let cheese melt. Serve hot. Notes If you like this Easy Lasagna Soup, be sure to try these recipes:Tortellini Lasagna* Cheesy Tortellini Skillet Lasagna* Italiano Chicken Nutrition Calories: 729kcal | Carbohydrates: 114g | Protein: 47g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 263mg | Potassium: 766mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 7mg Source: Flavor Mosaic ~~~~~ Rhonda in MO

Strawberry Cheesecake Salad Recipe This Strawberry Cheesecake Salad is like a strawberry cheesecake in a bowl and makes a delicious and easy no bake dessert. CourseDessert CuisineAmerican Prep Time10minutes minutes Total Time10minutes minutes 开云体育s6 Calories355kcal AuthorMichele @ Flavor Mosaic Ingredients 8 ounces cream cheese (1 block) 1/2 cup powdered sugar 1 cup heavy whipping cream 1 teaspoon vanilla 2 lbs strawberries, chopped Instructions In a large bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy. In another bowl, whip the heavy cream until it has soft peaks. Fold the whipped cream into the cream cheese and beat on low-speed. Add the strawberries into the cheesecake mixture. Serve immediately. Notes For a patriotic Red, White, and Blue Cheesecake Salad, check out my Berry Cheesecake Salad recipe. Nutrition Calories: 355kcal | Carbohydrates: 24g | Protein: 4g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 96mg | Sodium: 138mg | Potassium: 313mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1109IU | Vitamin C: 89mg | Calcium: 87mg | Iron: 1mg Source: Flavor Mosaic ~~~~~ Rhonda in MO

Instant Pot Broccoli Cheese Chicken And Rice Casserole Instant Pot Broccoli Cheese Chicken And Rice Casserole is creamy cheesy comfort food made with chicken, broccoli, rice and cheese, but made in the Instant Pot for a quick and easy one-pot meal. CourseMain Dishes CuisineAmerican, Southern Prep Time5minutes minutes Cook Time10minutes minutes Pressurization Time10minutes minutes Total Time20minutes minutes 开云体育s6 Calories543kcal AuthorMichele @ Flavor Mosaic Equipment 6-Quart Instant Pot Duo60 from Amazon.com (affiliate link) Ingredients Add BEFORE Pressure Cooking 2 Tablespoons oil 1-1/2 pounds boneless, skinless chicken breast (See Note Below) 1 onion (chopped) 2 cloves garlic (minced) salt and pepper to taste 1/2 packet ranch seasoning mix 1-1/2 cups white rice (See Note Below) 2-1/2 cups chicken broth 2 Tablespoons Worcestershire Add AFTER Pressure Cooking 1/2 cup milk 2 Tablespoons flour 1-1/2 cups frozen broccoli (See Note Below) 2 cups shredded cheddar cheese Instructions Press the Saute button on the Instant Pot. Wait until the front of the Instant Pot says "Hot," then add oil. When oil is hot, add the chicken breast cubes and chopped onion. Cook until the chicken is mostly white instead of pink and the onion is softened, about 3 – 4 minutes. Then add a tablespoon of minced garlic and cook for about a minute. Add the chicken broth and Worcestershire sauce. Deglaze the pan by scraping the bottom of the pot with a spatula to remove any food particles to prevent them from scorching. Add the uncooked white rice, and stir. Then add salt, pepper, and ranch seasoning mix. Do not stir. Press cancel to stop the sauté function. Secure the lid. Move the pressure valve to the sealing position. Press the pressure cook button or manual cook button, select high pressure, and adjust the time to pressure cook for 5 minutes. (It will take about 8 – 10 minutes for the Instant Pot to come up to pressure before the pressure cooking starts.) While the Chicken and Rice are cooking, in a small bowl, stir together the milk and flour to make a slurry. Set aside until after the chicken and rice have finished pressure cooking. While the chicken and rice are cooking, run hot water over the frozen broccoli to thaw. Drain the broccoli. After the Instant Pot has finished the pressure cooking cycle, let it release pressure naturally for 10 minutes and then, using a long-handled spoon move the pressure valve to the venting position, to do a quick release of pressure. Wait for the pin to drop. Then carefully, remove the lid. Immediately pour the milk and flour slurry into the chicken and rice mixture and stir. Add the thawed broccoli to the chicken and rice. Add the shredded cheese to the Broccoli Cheese Chicken And Rice Casserole. Stir everything together until it is well combined and the broccoli and cheese have been evenly distributed throughout the chicken and rice mixture. Notes Use either chicken breasts or chicken thighs as long as they are boneless and skinless and cut into cubes. I recommend rinsing the rice before adding to the Instant Pot. I have experienced better results with the texture of the rice when I have done that. To use brown rice instead of white rice, increase time to 8 minutes and increase the water by 1/4 cup for each 1 cup of brown rice. I used frozen broccoli. Before adding the broccoli to the casserole, rinse the broccoli in hot water to thaw. Don’t add broccoli at the same time as the chicken it will overcook. Add broccoli only after the chicken and rice have finished cooking. The heat of the chicken and rice mixture will heat the broccoli and melt the cheese. To avoid getting the “Burn” message, be sure to deglaze the pot after browning the chicken and cooking the garlic by adding the liquid and scraping the bottom of the pot to remove any food particles that might scorch. Add the seasonings in the order specified but do not stir. This will also help to prevent receiving the Burn notice.Nutrition Calories: 543kcal | Carbohydrates: 47g | Protein: 39g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 83

Tijuana Shrimp Dip Nachos Tijuana Shrimp Dip Nachos make a cheesy, creamy, spicy, and crunchy appetizer that is perfect for game day. CourseAppetizers CuisineMexican Prep Time10minutes minutes Cook Time20minutes minutes Total Time30minutes minutes 开云体育s6 Calories640kcal AuthorMichele @ Flavor Mosaic Ingredients 2 tablespoons butter or olive oil 8 ounces small shrimp peeled, deveined 4 cloves garlic minced 1/2 teaspoon red pepper flakes (adjust to taste) 1/4 cup sherry or chicken broth 3 tablespoons freshly squeezed lemon juice from about 1 lemon Salt and freshly ground black pepper to taste. 4 ounces cream cheese at room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1 (10-ounce) can RO*TEL diced tomatoes and chilies, drained 1 cup shredded Cheddar Cheese cheese 1 cup shredded Gouda Cheese 1 13-ounce bag thick corn tortilla chips Garnish with chopped tomatoes onions, or jalape?os Instructions In a large skillet over medium-high heat, melt butter. Add shrimp, garlic, and red pepper flakes. Cook, for about 2 minutes until pink. Stir in wine and lemon juice; season with salt and pepper, to taste. Add in drained RO*TEL diced tomatoes and chilies. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, 1/2 cup Cheddar, and Gouda. Spread tortilla chips into a microwave-safe plate or bowl. Spoon the shrimp dip over the top of the tortilla chips. Sprinkle with remaining Cheddar and Gouda cheese. Place in the microwave for about 1 to 1-1/2 minutes. (Microwaves times may vary.) Serve immediately. Nutrition Calories: 640kcal | Carbohydrates: 45g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 174mg | Sodium: 1113mg | Potassium: 277mg | Fiber: 3g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 504mg | Iron: 2mg Source: Flavor Mosaic ~~~~~ Rhonda in MO

Breakfast Casserole This easy breakfast casserole is loaded with biscuits, eggs, and sausage for a hearty, crowd-pleasing meal—ready in just 30 minutes! Prep Time5minutes mins Cook Time25minutes mins Total Time30minutes mins Course: Breakfast Cuisine: American 开云体育s: 12 Author: Lil' Luna Equipment 9x13 baking dish Ingredients 1 (16.3-ounce) can Grands! Biscuits (8 count) 1 (8-ounce) package Jimmy Dean precooked sausage crumbles (or 1 cup crumbled cooked sausage) 1 cup shredded mozzarella cheese 1 cup shredded cheddar cheese 8 large eggs, beaten 1 cup milk, room temperature salt and pepper to taste Instructions Preheat the oven to 425°F. Line the bottom of a greased 9x13-inch baking dish with biscuit dough, firmly pressing to seal and make a bottom crust. Sprinkle sausage and cheese over the crust. In a medium bowl, whisk eggs, milk, salt, and pepper until blended. Pour over sausage and cheese. Bake for 25–30 minutes, or until set and middle does not jiggle. Let stand for 5 minutes before cutting into squares. Serve warm. Notes Adding vegetables. Add onions, green onions, chopped bell peppers, mushrooms, etc. Saute them first to remove excess moisture and activate the flavors. Homemade biscuit dough. Partially cook the Homemade Biscuit dough before adding the other toppings to ensure that it will be cooked through by the end. Make ahead of time. Make casserole through step 4, then cover with aluminum foil and refrigerate overnight. Uncover and bake, adding a few additional minutes to the baking time. Leftovers. Divide leftovers into an airtight container(s) and keep in the refrigerator for 3-4 days or freezer for up to 2 months.Nutrition 开云体育: 1slice | Calories: 121kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 171mg | Potassium: 86mg | Fiber: 0.001g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 0.001mg | Calcium: 155mg | Iron: 1mg Source: Lil Luna ~~~~~ Rhonda in MO

Bacon and Cheese Quiche Savory and simple bacon and cheese quiche is the perfect hot breakfast to start the day - prep in 10 minutes then bake! Prep Time10minutes mins Cook Time50minutes mins Total Time1hour hr Course: Breakfast, Main Course Cuisine: American 开云体育s: 6 people Author: Lil' Luna Equipment pie plate pie server Ingredients 1 pie crust, softened as directed on the box 1 cup milk 4 eggs, slightly beaten ? teaspoon salt ? teaspoon pepper 8 slices bacon, cooked and crumbled ? cup cheddar cheese, shredded ? cup mozzarella cheese ? cup parmesan cheese, grated Instructions Preheat the oven to 350°F. Place the pie crust in a shallow 9-inch glass pie plate. Double-fold the edges of the crust and crimp. Add 8 slices of cooked and crumbled bacon and cheese to the bottom of the pie crust. In a medium bowl, mix milk, slightly beaten eggs, salt, and pepper, then pour over the bacon and cheese. Bake for 45-50 minutes or until a knife, inserted in the center, comes out clean. Let set for 5-10 minutes before cutting. Notes Recipe Tips. Partially baking the crust before adding the filling can help keep the crust from getting soggy; line it with parchment paper, fill it with pie weights, and bake for 13-15 minutes. For the quiche to be rich and creamy, I highly recommend using whole milk or half and half. Overcooking can cause the eggs to be rubbery. The center should be set but still slightly jiggly, and the edges should be golden brown. Prep ahead. Cover tightly with plastic wrap and store the uncooked quiche in the fridge for up to 24 hours. Let it sit at room temperature for 30 minutes and give it a gentle stir before baking. Store Store leftover quiche in an airtight container and refrigerate for up to 3 days or freeze for 2-3 months.Nutrition Calories: 406kcal | Carbohydrates: 17g | Protein: 17g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 154mg | Sodium: 672mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 436IU | Calcium: 249mg | Iron: 2mg Source: Lil Luna ~~~~~ Rhonda in MO

Amish Friendship Bread Recipe Soft & fluffy Amish friendship bread is covered in an irresistible cinnamon sugar mixture. Make this without a starter using buttermilk! Prep Time10minutes mins Cook Time45minutes mins Total Time55minutes mins Course: Bread Cuisine: American 开云体育s: 2 loaves Author: Lil' Luna Ingredients Bread 2 cups sugar 1 cup butter softened 2 eggs 2 cups buttermilk 4 cups all-purpose flour 2 tsp baking soda Cinnamon Sugar Mixture 2/3 cups sugar 3 tsp cinnamon Instructions In a small bowl, mix sugar and cinnamon. Set aside Cream together butter, sugar, and eggs. Add buttermilk, flour, and baking soda. Divide ? of the batter into two greased loaf pans (1/4 in each pan). Sprinkle cinnamon sugar mixture on top of the batter in each pan, reserving about ? to sprinkle on the top. Evenly add remaining batter to your two pans; sprinkle the rest of your cinnamon topping. Bake at 350 degrees for 45-50 minutes or until baked through. Cool for 20 minutes before removing from pan. Enjoy! Notes DIFFICULTY: easyHOW MANY DOES IT FEED: 2 loavesANY CHANGES MADE: added just a little more cinnamon ANY SUGGESTIONS FOR NEXT TIME: noneNutrition Calories: 2977kcal | Carbohydrates: 472g | Protein: 40g | Fat: 106g | Saturated Fat: 64g | Cholesterol: 434mg | Sodium: 2391mg | Potassium: 679mg | Fiber: 8g | Sugar: 278g | Vitamin A: 3470IU | Calcium: 405mg | Iron: 12.8mg Source: Lil Luna ~~~~~ Rhonda in MO

Amish Sugar Cookie Recipe Amish Sugar Cookies are uncomplicated, simple and elegant. This quick cookie is deliciously soft and thick! Prep Time10minutes mins Cook Time8minutes mins Total Time18minutes mins Course: Dessert Cuisine: American 开云体育s: 36 Author: Lil' Luna Ingredients 1 cup butter softened 1 cup vegetable oil 1 cup sugar 1 cup powdered sugar 2 eggs 1 tsp vanilla extract 4 1/2 cups all purpose flour 1 tsp baking soda 3/4 tsp cream of tartar 1/2 tsp salt Instructions Grease a cookie sheet and preheat the oven to 375°F/190°C Use a large bowl and add the butter, oil, white sugar, and confectioners' sugar. Mix them together until smooth. Add the eggs one at a time and beat in between each egg. Mix in the vanilla. In a separate bowl whisk together the flour, baking soda, cream of tartar and salt. Add the flour to the sugar mixture and mix until just combined. Drop the dough by teaspoonfuls onto the greased cookie sheet. Bake for 8-10 minutes, or until the bottoms are lightly browned. Remove from the oven and allow the cookies to cool on a wire rack. Optional: drizzle the cookies with glaze. Nutrition 开云体育: 36g | Calories: 193kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 112mg | Potassium: 32mg | Fiber: 1g | Sugar: 9g | Vitamin A: 171IU | Calcium: 5mg | Iron: 1mg Source: Lil Luna ~~~~~ Rhonda in MO

Chicken Tetrazzini Easy, creamy, and utterly delicious cheesy chicken tetrazzini is a family favorite that takes minutes to prep and makes a great freezer meal! Prep Time15minutes mins Cook Time40minutes mins Total Time55minutes mins Course: Main Course Cuisine: American 开云体育s: 8 Author: Lil' Luna Ingredients 1 (16-ounce) package linguine, or fettucine or spaghetti 4 chicken breasts, cooked and diced 2 (10.5-ounce) cans cream of chicken soup 2 cups sour cream ? cup unsalted butter, softened 1 cup chicken broth 1 teaspoon garlic salt with parsley flakes ? teaspoon pepper 2 cups shredded mozzarella cheese 2 tablespoons grated Parmesan cheese Instructions Preheat the oven to 350°F. Grease a 9x13-inch casserole dish and set aside. Cook linguine according to the box instructions. Drain and set aside. Meanwhile, in a large bowl, combine chicken, soup, sour cream, butter, chicken broth, garlic salt, and pepper. Mix well, then stir in cooked noodles. Pour the mixture into a prepared baking dish. Sprinkle both cheeses on top and bake, uncovered, for 36-42 minutes, until cheeses are melted and bubbling. Notes Recipe Tips. This is an easy recipe to add vegetables to. We often mix in peas or broccoli florets. This recipe freezes super well, so we usually double the recipe so we have one to freeze for later. For added flavor and texture, sauté 2 tablespoons butter with ? cup panko breadcrumbs and sprinkle it on top before baking.Prep ahead of time. Assemble as instructed, except don't top with the cheese or bake. Instead, cover it tightly with plastic wrap and place it in the fridge for up to 24 hours. To freeze, wrap it again with foil and freeze for up to 3 months. Thaw if needed, and add the cheese before baking. Store leftovers in an airtight container(s) in the fridge for up to 3 days, or in the freezer for 2-3 months. Nutrition Calories: 714kcal | Carbohydrates: 51g | Protein: 42g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 166mg | Sodium: 1284mg | Potassium: 687mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1086IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 2mg Source: Lil Luna ~~~~~ Rhonda in MO

Baked Coconut Chicken Strips These Baked Coconut Chicken Strips with Creamy Honey-Pineapple Dipping Sauce will add a bit of tropical flavor to your next dinner. CourseMain Course CuisineAmerican Keywordbaked, breaded, chicken Prep Time20minutes minutes Cook Time18minutes minutes Total Time38minutes minutes 开云体育s6 Calories475kcal Ingredients Chicken Strips 1.5 pounds chicken tenderloins 1/2 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon seasoned salt 1/4 teaspoon black pepper 2 eggs 1 tablespoon milk 1 cup panko 1 cup sweetened shredded coconut 1 tablespoon extra virgin olive oil Sweet chili sauce optional Creamy Honey-Pineapple Dipping Sauce 1/2 cup mayonnaise 1/2 cup crushed pineapple 1 teaspoon fresh cilantro chopped 1 tablespoon honey 1/2 teaspoon Sriracha sauce 1/2 teaspoon fresh lime juice Instructions Begin by preheating your oven 350 degrees F. Brush a non-stick baking sheet with extra virgin olive oil. Set aside. Gather three bowls. In one bowl, combine flour, salt, seasoned salt, and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the coconut and panko. Dip a chicken tenderloin into the flour, shaking off any excess, then into the egg mixture, and finally into the coconut and panko mixture. Place the chicken on the baking sheet. Repeat with all of the chicken. Bake on the middle of the rack for 15-18 minutes or until the chicken is fully cooked. To prevent the coconut from getting to dark while baking, if necessary, lightly cover the baking sheet with aluminum foil. For the creamy honey-pineapple dipping sauce, whisk together all of the ingredients and serve in a small bowl. An additional store-bought sweet chili sauce can also be served alongside the chicken. Nutrition Calories: 475kcal | Carbohydrates: 29g | Protein: 29g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 781mg | Potassium: 557mg | Fiber: 2g | Sugar: 13g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg Source: Inspired By Charm ~~~~~ Rhonda in MO

Chicken Caesar Salad Wraps If you love Caesar salad, these Chicken Caesar Salad Wraps are a must-try. They take everything you love—savory chicken, crisp romaine, crunchy croutons, and tangy Parmesan—and wrap it up in a soft tortilla for a convenient and satisfying meal. Ideal for quick lunches, summer gatherings, or even meal prep, these wraps are simple to make and packed with flavor. Courselunch, Main Course, sandwich CuisineAmerican Keywordcaesar salad, chicken, wrap Prep Time20minutes minutes Total Time20minutes minutes 开云体育s6 Calories444kcal Ingredients ? cup light Caesar salad dressing I love Ken’s Steakhouse. ? cup grated Parmesan cheese ? teaspoon garlic powder ? teaspoon pepper 3 cups cooked chicken breast cubed 2 cups romaine lettuce torn ? cup Caesar salad croutons coarsely chopped 6 whole wheat tortillas 8-inch, at room temperature Instructions In a large mixing bowl, stir together the Caesar dressing, Parmesan cheese, garlic powder, and pepper until well combined. Add the cooked chicken, romaine, and croutons, tossing gently to coat everything evenly. Lay a tortilla flat and place about ? cup of the chicken mixture down the center. Fold in the sides of the tortilla and roll it up tightly. Secure with a toothpick if needed. Repeat with the remaining tortillas and filling. Slice each wrap in half and serve immediately. Nutrition Calories: 444kcal | Carbohydrates: 27g | Protein: 28g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 794mg | Potassium: 243mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1426IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 2mg Source: Inspired by Charm ~~~~~ Rhonda in MO

Chicken Bacon Ranch Wonton Cups Chicken, bacon, and ranch seasoning create one of my favorite flavor combos! Consequently, I put the three together and packed them into adorable wonton cups to make these tasty Chicken Bacon Ranch Wonton Cups. They are a delicious yet simple appetizer recipe you'll love for entertaining. CourseAppetizer, Snack CuisineAmerican Keywordbacon, chicken, ranch, wonton Prep Time15minutes minutes Cook Time23minutes minutes Total Time38minutes minutes 开云体育s24 Calories113kcal Equipment mixing bowls mini muffin baking pan spatula Ingredients 24 wonton wrappers 1 cup chopped cooked chicken 1/2 cup chopped cooked bacon 1 cup shredded cheddar cheese 1 cup Buttermilk Ranch Heluva Good! Dip plus more to garnish 1/3 cup chopped red pepper 2 green onions sliced salt and pepper to taste chopped parsley to garnish Instructions Begin by preheating your oven to 350 degrees F. Lightly spray a mini muffin pan with cooking spray. Gently press the wonton wrappers into the mini muffin pan. Bake until the edges of the wontons just start to brown: about 8 minutes. Remove from the oven and set aside to cool. In a large bowl add the chicken, bacon, cheddar cheese, Buttermilk Ranch Heluva Good! Dip, red pepper, green onion, and salt and pepper to taste. Mix with a spatula to combine. Add a heaping tablespoon of the chicken mixture to each wonton cup. Return the pan of filled wontons to the oven and bake for another 12-15 minutes or until the wontons are evenly brown. Garnish with a dollop of Buttermilk Ranch Heluva Good! Dip and chopped parsley. Serve immediately. Notes Pressing the wonton wrappers into the mini muffin pans can be a bit tricky. If you attempt to just press the wonton wrapper into the cup, it’s going to tear. You want to pinch the wrapper together into a flower shape, insert it into the baking cup, and then gently press it into place. With this method, I had no tears. (Please view the blog post for a photo demonstration.) I found it easiest to add the garnish of ranch dip by using a piping bag (or plastic baggie with the corner cut off). This method is much easier than portioning it off with a spoon. If you don't have access to Buttermilk Ranch Heluva Good! Dip you can make your own. Combine 1 cup sour cream, 1/2 cup mayonnaise, and about 1.5 tablespoons of ranch seasoning mix. Stir to combine.Nutrition Calories: 113kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 143mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg Source: Inspired by Charm ~~~~~ Rhonda in MO

Coronation Chicken Sandwiches Coronation Chicken Sandwiches are a must-try if you're into chicken salad with a twist. The combination of curry, chutney, and sweet raisins makes them unexpectedly delicious and totally crave-worthy. Serve them as elegant finger sandwiches for afternoon tea, pile the filling into croissants, or spoon it over a bed of lettuce for a fresh and flavorful meal. CourseAppetizer, lunch, Main Course, sandwich CuisineAmerican Keywordafternoon tea, chicken, finger sandwich, sandwich Prep Time30minutes minutes Total Time30minutes minutes 开云体育s16 Calories105kcal Ingredients 8 slices of bread 1? cup cooked chicken shredded ? cup mayonnaise ? cup plain Greek yogurt 1 tablespoon mango chutney 1 teaspoon curry powder ? cup raisins 2 tablespoons sliced almonds Salt and pepper to taste 1 cup microgreens or watercress, plus more to garnish Instructions In a medium bowl, combine the shredded chicken, mayonnaise, Greek yogurt, mango chutney, and curry powder. Stir until everything is well mixed. Add the raisins and sliced almonds, then stir again to evenly distribute. Season with salt and pepper to taste. Lay out four slices of bread. Evenly divide the chicken mixture among the slices, spreading it all the way to the edges. Top each with a handful of watercress or microgreens. Place the remaining four slices of bread on top to form sandwiches. Using a serrated knife, carefully trim off the crusts. Slice each sandwich into four equal triangles. Top with additional microgreens to garnish. Serve immediately or wrap tightly and refrigerate until ready to serve. Nutrition Calories: 105kcal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 101mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg Source: Inspired by Charm ~~~~~ Rhonda in MO

Chicken Breasts in Caper Cream Sauce Looking for a new favorite chicken recipe? These Chicken Breasts in Caper Cream Sauce might just be it! Easy to make and bursting with flavor, this dish combines tender chicken, creamy sauce, and the bold taste of capers for a mouthwatering meal that's perfect for any day of the week. CourseMain Course CuisineAmerican Keywordcapers, cherry tomatoes, chicken, dill Prep Time10minutes minutes Cook Time20minutes minutes Total Time30minutes minutes 开云体育s4 Calories318kcal Ingredients 4 boneless skinless chicken breasts 1 teaspoon lemon pepper seasoning 1 teaspoon kosher salt 2 teaspoons chopped fresh dill plus more to garnish 1 teaspoon garlic powder 3 tablespoons butter ? cup heavy whipping cream ? cup capers drained and rinsed 1 cup sliced cherry tomatoes for garnish Instructions In a small bowl, mix the lemon pepper seasoning, salt, dill, and garlic powder until combined. Sprinkle on both sides of the chicken and set aside. Melt the butter in a large skillet over medium heat. Once the butter is melted and the pan is hot, add the chicken. Cook on both sides until golden brown and cooked through (about 12 minutes). If the butter starts to brown, reduce the heat slightly. Transfer the chicken to a serving platter and cover with foil. In the same skillet used to cook the chicken, add the heavy whipping cream and simmer; whisk constantly until it is reduced to a sauce consistency (about 3 minutes). Remove the skillet from the heat. Then, stir in the capers and pour the sauce over the chicken. Finally, garnish with cherry tomatoes and sprinkle with the remaining chopped fresh dill. Nutrition Calories: 318kcal | Carbohydrates: 4g | Protein: 26g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 129mg | Sodium: 1096mg | Potassium: 551mg | Fiber: 1g | Sugar: 2g | Vitamin A: 937IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 1mg Source: Inspired by Charm ~~~~~ Rhonda in MO

Tomato Basil Soup You're going to love this Creamy Tomato Basil Soup. It's easy to make, serves a crowd, and is loaded with rich, silky flavor. Plus, you can have it on the table in under 30 minutes! This recipe also pairs perfectly with my ultimate grilled cheese sandwich. CourseAppetizer, Main Course, Soup CuisineAmerican Keywordbasil, soup, tomato soup Prep Time5minutes minutes Cook Time20minutes minutes Total Time25minutes minutes 开云体育s24 Calories257kcal Ingredients 3 quarts 96 ounces total tomato juice 3 cans 28 ounces each crushed tomatoes 1/2 cup sugar* 2 teaspoons kosher salt 2 teaspoons ground pepper 1 1/2 quart heavy cream 1/2 cup chopped basil homemade croutons to garnish Instructions In a large stock pot over medium heat, add the tomato juice, crushed tomatoes, sugar, salt, and pepper. Bring to a boil and simmer for about 10-15 minutes. Add in the chopped basil and heavy cream. Stir to combine. Add more salt and pepper to taste. Cook for about five more minutes to heat through. Serve hot and garnish with homemade croutons. Notes *When I'm making this soup, I add about 1 cup of sugar. I like my tomato-based dishes on the sweeter side. I recommend starting with 1/2 cup sugar and adding more as needed. I find the San Marzano crushed tomatoes to be the best. I recommend using them in this recipe. You can find my recipe for homemade croutons HERE. You can find my recipe for ultimate grilled cheese HERE. Nutrition Calories: 257kcal | Carbohydrates: 15g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 366mg | Potassium: 407mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1151IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 2mg Source: Inspired By Charm ~~~~~ Rhonda in MO