warm reuben spread

Ingredients

• Servings: 2
• 4 ounces philadelphia cream cheese, softened
• 1/2 cup kraft thousand island dressing
• 1/4 pound sliced deli corned beef, chopped
• 3/4 cup well-drained claussen sauerkraut
• 1 (8 ounce) package kraft big slice swiss cheese slices, chopped
• triscuit deli-style rye crackers

Recipe

• heat oven to 350 degrees f.
• mix cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers.
• spread bottom of 9-inch pie plate or shallow dish.
• bake 20 min. or until heated through. serve warm with crackers.

spaghetti bake

Ingredients

• Servings: 6
• 1 (16 ounce) package spaghetti
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 pound ground beef
• 2 (24 ounce) jars spaghetti sauce
• 2 cups shredded cheddar cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sliced fresh mushrooms
• 1 (4 ounce) can sliced black olives
• 2 teaspoons dried oregano
• 1 tablespoon sugar
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. drain.
• heat a large skillet over medium heat; cook and stir onion and bell pepper until tender, about 5 minutes. transfer vegetables to a large bowl. return skillet to stove top and increase heat to medium-high. cook and stir ground beef in skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. transfer beef to the same bowl as the vegetables.
• stir spaghetti, spaghetti sauce, cheddar cheese, cream of mushroom soup, mushrooms, olives, oregano, and sugar into beef mixture. pour spaghetti mixture into prepared baking dish and sprinkle with mozzarella cheese and parmesan cheese.
• bake in preheated oven until bubbly and hot, about 45 minutes.

debbie's zucchini skillet dinner

Ingredients

• Servings: 4
• 1 pound ground beef chuck
• 2 cloves garlic, minced
• 2 small zucchini, cubed
• 2 (8 ounce) cans tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and ground black pepper to taste
• 2 cups seashell pasta
• 1 (28 ounce) can whole peeled tomatoes
• 1 tablespoon grated parmesan cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• heat a large skillet over medium-high heat; cook and stir beef and garlic in skillet until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease. stir in zucchini, tomato sauce, oregano, and basil; bring to a boil. cover, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes. season with salt and black pepper.
• meanwhile, bring a large pot of lightly salted water to a boil. cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• stir pasta and whole tomatoes into zucchini mixture, breaking up tomatoes with a spoon. continue to simmer until heated through, about 25 minutes more. toss with parmesan cheese.

Indian Matar Paneer (cottage Cheese And Peas)

Ingredients

• Servings: 4
• 1 gallon whole milk
• 1 lemon, juiced
• 2 teaspoons olive oil
• 1 tablespoon cumin seeds
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 1/2 cup canned whole kernel corn
• 1/2 cup frozen peas
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• in a large saucepan, bring the milk to a boil. stir in the lemon juice. continue cooking 15 minutes, stirring constantly, until curds have formed. using a cheese cloth, separate the cheese from remaining liquid, and set aside.
• heat the olive oil in a skillet over medium heat. stirring constantly, cook the cumin seeds and onion in the skillet until golden brown. mix in the bell pepper, corn, and peas. season with garam masala, turmeric, and chili powder. continue to cook and stir 10 minutes, until vegetables are tender.
• mix the cheese into the skillet. reduce heat to low, cover, and continue cooking 10 minutes. sprinkle with cilantro to serve.

Broccoli Bites

Ingredients

• Servings: 2
• 3 tablespoons prepared dijon-style mustard
• 4 tablespoons honey
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1 egg
• 1 cup milk
• 1/2 cup sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vegetable oil
• 1/2 cup vegetable oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• to make the sauce: in a small bowl, stir together the mustard and honey. set aside.
• chop florets into small pieces or pulse lightly in food processor. toss in a mixing bowl with shredded cheese. set aside.
• beat egg and stir in the milk. sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. beat in 1/2 teaspoon oil as well. pour mixture over broccoli and cheese and toss to coat well.
• in a large skillet or saucepan heat oil to 375 degrees f (190 degrees c).
• drop broccoli mixture by spoonfuls into 375 degrees f (190 degrees c) oil and fry until golden brown. serve with honey mustard sauce.

Shahi Paneer (royal Cheese)

Ingredients

• Servings: 4
• 1/2 pound paneer, cubed
• hot water to cover
• 1 pinch ground turmeric
• 4 teaspoons cooking oil
• 2 red onions, minced
• 4 teaspoons minced fresh ginger root
• 2 cloves garlic, minced
• 1/4 teaspoon garam masala
• 1 (14 ounce) can diced tomatoes
• salt to taste
• 1/2 teaspoon sugar
• 3/4 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins


• place the paneer cubes in a deep bowl. pour enough hot water over the paneer to cover; sprinkle the turmeric into the water. set aside to allow the hot water to soften the paneer. drain.
• heat the oil in a large pot over medium heat. fry the onions in the oil until they begin to change color. add the ginger and garlic and fry together another 5 minutes. sprinkle the garam masala into the mixture; cook and stir for 2 minutes. pour the tomatoes into the mixture; season with salt and stir. continue cooking until the oil begins to separate, another 5 to 7 minutes. stir the sugar into the mixture and remove from heat. set aside to cool.
• blend the tomato mixture in a blender until you have a smooth sauce; return the sauce to the pot and heat over medium heat until warm, about 5 minutes. stir the cream into the sauce. gently fold the paneer into the sauce to coat. garnish with cilantro to serve.

Sicilian Lemon Chicken With Raisin-tomato Sauce

Ingredients

• Servings: 4
• 3/4 cup golden raisins
• 3 tablespoons extra virgin olive oil
• 1 medium onion, halved and thinly sliced
• 1 tablespoon minced garlic
• 2 tablespoons pine nuts
• 2 tablespoons chopped black olives
• 2 bay leaves
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 (15 ounce) can diced tomatoes, drained
• salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 2 tablespoons julienned fresh basil
• 1 (16 ounce) package angel hair pasta
• 1 tablespoon extra virgin olive oil
• 4 (6 ounce) skinless, boneless chicken breast halves
• 1 lemon, zested and juiced
• 1/4 cup shaved parmesan cheese
• 4 sprigs fresh basil

Recipe

Preparation Time: 45 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• soak the raisins in warm water until they plump, about 10 minutes. drain and set aside.
• heat 3 tablespoons of olive oil in a saucepan over medium-high heat. stir in the onion, garlic, pine nuts, and olives. season with bay leaves, oregano, and cayenne. cook until the onions have softened and begun to turn golden, about 5 minutes. stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. remove the bay leaves, and stir in the julienned basil. cover and keep warm.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• while the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. while the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. transfer to a warm plate, and allow to rest for about five minutes.
• to serve, slice each chicken breast against the grain into thin slices. divide the pasta into four wide, shallow bowls. fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. sprinkle with lemon zest, parmesan cheese, and a sprig of basil to garnish.

Golden Lasagna

Ingredients

• Servings: 4
• 6 lasagna noodles
• 1/4 cup chopped onion
• 1 (4.5 ounce) can sliced mushrooms, drained
• 3 tablespoons chicken broth
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/3 cup milk
• 1/2 teaspoon dried basil
• 2 cups diced chicken breast meat
• 1 pound ricotta cheese
• 1 1/2 cups shredded cheddar cheese
• 1/8 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. add noodles and cook for 8 to 10 minutes or until al dente; drain.
• in a small saucepan, saute onion and mushrooms in chicken broth. remove from heat. stir in soup, milk and basil. mix well. set aside.
• in a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the cheddar cheese, 1/2 the parmesan cheese and 1/2 the mushroom/soup mixture. add the other 3 lasagna noodles and repeat layers. bake uncovered in the preheated oven for approximately 50 minutes.

Sausage Flowers

Ingredients

• Servings: 24
• 1 pound ground italian sausage
• 1/2 cup shredded monterey jack cheese
• 1/2 cup shredded colby cheese
• 1 cup salsa
• 24 (3.5 inch square) wonton wrappers
• 3/4 (16 ounce) container sour cream
• 1 bunch green onions, chopped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a miniature muffin pan.
• place ground italian sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain and remove from heat.
• stir monterey jack cheese and colby cheese into the warm sausage to melt. stir in salsa.
• gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. place a heaping tablespoon of the sausage mixture into each wonton wrapper.
• bake 10 minutes in the preheated oven, or until wonton edges begin to brown.
• transfer baked filled wontons to a serving platter. dollop each with approximately 1 tablespoon sour cream. sprinkle with green onions.

Whole Wheat Pasta With Smoked Clams And Fiddleheads

Ingredients

• Servings: 4
• 1 cup fiddleheads, ends trimmed
• 1/2 (16 ounce) package whole-wheat spaghetti
• 2 tablespoons olive oil
• 2 large cloves garlic, minced
• 2 (3.75 ounce) cans smoked clams, drained and chopped
• 2 tablespoons dry wine
• 1/2 teaspoon salt
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• place the fiddleheads into a saucepan and cover with water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. the water will turn brown. drain, and set aside.
• while the fiddleheads are boiling, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• heat the olive oil in a large skillet over medium heat. cook and stir the garlic until fragrant, then stir in the smoked clams. stir in the drained fiddleheads, wine, and salt. cook until heated through, about 5 minutes. toss with spaghetti, and serve with parmesan cheese.

Sweet Potato-banana Smoothie

Ingredients

• Servings: 1
• 1 small banana
• 1/2 small cooked sweet potato
• 1/2 cup cottage cheese
• 1/2 cup low-fat milk
• 5 cubes ice, or as needed
• 1 tablespoon cocoa powder
• 1 tablespoon molasses
• 1 tablespoon honey
• 1/8 teaspoon almond extract

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend banana, sweet potato, cottage cheese, milk, ice, cocoa powder, molasses, honey, and almond extract together in a high-power blender (such as ninja®) until smooth.

Vegetarian Shepherd's Pie

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil, divided
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, crushed
• 2 tablespoons curry powder
• 2 teaspoons ground cumin
• 2 small red or green bell peppers, chopped
• 3 cups cubed eggplant, with peel
• 1 (15 ounce) can diced tomatoes
• 1/2 cup water
• 1 1/4 pounds small red potatoes, halved
• 1/2 cup fat-free half and half (or milk)
• 1 cup frozen or fresh peas
• 1/2 cup grated parmesan cheese
• 1 pinch salt and freshly ground black pepper to taste

Recipe

• preheat oven to 400 degrees. in a large skillet over medium heat, heat 1 tb. oil; add onions, garlic, curry and cumin. saute until onions are soft, about 5 minutes. remove to a bowl.
• heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. saute until soft, about 20 minutes. stir in onions. place in a shallow 8-by-8- inch baking dish.
• in a saucepan, boil potatoes until done. drain and smash. stir in half and half, peas, salt and pepper. spread over vegetables and top with parmesan.
• bake 15 minutes. brown in broiler. serve.

Amazing Crab Shells

Ingredients

• Servings: 3
• 36 jumbo pasta shells
• 2 (8 ounce) packages neufchatel cheese
• 1 pound imitation crabmeat
• 6 ounces cooked tiny shrimp
• 1 onion, minced
• 2 stalks celery, chopped
• 1/3 cup mayonnaise
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon lemon juice

Recipe

Preparation Time: 40 mins Ready Time: 2 hrs 40 mins


• bring a large pot of salted water to boil, and add pasta shells; boil until al dente. drain well.
• in a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.
• stuff cream cheese mixture into the jumbo pasta shells. chill for at least 2 hours before serving.

Lamb Meatballs And Spinach Pasta

Ingredients

• Servings: 4
• 1 1/2 pounds ground lamb
• 1/4 cup pine nuts
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) package mini penne pasta
• 1 teaspoon olive oil
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• mix lamb, pine nuts, cinnamon, 1/2 teaspoon salt, and black pepper in a bowl; shape lamb mixture into 1/2-inch meatballs and arrange on a baking sheet.
• bake meatballs in the preheated oven until browned and center is no longer pink, 3 to 4 minutes per side. turn the tray around once to be sure the meatballs roast evenly; flip meatballs halfway through cooking.
• bring a large pot of lightly salted water to a boil. cook mini penne in the boiling water for about 5 minutes, stirring occasionally. add spinach and continue cooking until pasta is cooked through but firm to the bite, about 3 minutes more. reserve about 1/4 cup pasta cooking water and drain remaining water.
• return pasta and spinach to the pot and stir in olive oil, parmesan cheese, and reserved cooking water. top pasta with meatballs before serving.

Montreal Smoked Meat Flat Wrap

Ingredients

• Servings: 1
• 1 (12 inch) flour tortilla
• 2 tablespoons mayonnaise
• 1 tablespoon prepared yellow mustard, or to taste
• 2 ounces thinly sliced montreal smoked meat
• 1/4 cup shredded mexican cheese blend
• 1/4 cup vegetable oil for frying

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• warm tortilla in microwave on high until soft, about 20 seconds. stir together mayonnaise and mustard in a small bowl. spread mayonnaise mixture in the center of the tortilla to within 1 inch of edges.
• place montreal smoked meat along the center of the tortilla, 2 inches from top and bottom and 4 inches from sides. sprinkle mexican cheese blend over meat. fold in bottom and top of tortilla, then fold in sides.
• heat oil in a frying pan over medium heat; cook wrap, seam side down, until golden brown, about 2 minutes per side. press wrap with a spatula to flatten while cooking. remove from pan and cut in half.

Mega Mango Smoothie

Ingredients

• Servings: 4
• 1 1/2 cups frozen mango chunks
• 1 cup nordica 1% cottage cheese
• 1 cup ice cubes
• 1/2 cup orange juice
• 1/2 cup cold water
• 1 small banana, cut into chunks
• 2 tablespoons honey
• 1 tablespoon flax oil
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 4 mins Ready Time: 4 mins


• place the mango, cottage cheese, ice cubes, orange juice, water, banana, honey, flax oil and vanilla in a blender. blend for 2 minutes or until very smooth; serve immediately.

Montreal Smoked Meat Flat Wrap

Ingredients

• Servings: 1
• 1 (12 inch) flour tortilla
• 2 tablespoons mayonnaise
• 1 tablespoon prepared yellow mustard, or to taste
• 2 ounces thinly sliced montreal smoked meat
• 1/4 cup shredded mexican cheese blend
• 1/4 cup vegetable oil for frying

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• warm tortilla in microwave on high until soft, about 20 seconds. stir together mayonnaise and mustard in a small bowl. spread mayonnaise mixture in the center of the tortilla to within 1 inch of edges.
• place montreal smoked meat along the center of the tortilla, 2 inches from top and bottom and 4 inches from sides. sprinkle mexican cheese blend over meat. fold in bottom and top of tortilla, then fold in sides.
• heat oil in a frying pan over medium heat; cook wrap, seam side down, until golden brown, about 2 minutes per side. press wrap with a spatula to flatten while cooking. remove from pan and cut in half.

Chinese Chicken Casserole Surprise

Ingredients

• Servings: 6
• 2 skinless, boneless chicken breasts - cooked and cubed
• 1 cup chicken broth
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (5 ounce) can evaporated milk
• 1 cup sliced almonds
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 (8 ounce) can water chestnuts, drained and minced
• 1 (5 ounce) can crispy chow mein noodles
• 2/3 cup shredded cheddar cheese
• 1 cup diced celery (optional)

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a lightly greased 9x13 inch baking dish, combine the chicken, broth, soup, milk, almonds, mushroom pieces, water chestnuts, noodles, cheese and celery (if using). mix well and make sure mixture is spread evenly in the dish.
• bake in preheated oven for 45 minutes.

Garlic Feta Dip

Ingredients

• Servings: 1
• 1 cup crumbled feta cheese
• 1/2 cup sour cream
• 1/2 cup plain yogurt
• 2 cloves garlic, peeled
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine the feta cheese, sour cream, yogurt and garlic in the container of a food processor or blender. pulse briefly until garlic is minced. spoon into a serving dish, and season with salt and pepper.

Sun-dried Tomato Dip

Ingredients

• Servings: 16
• 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
• 8 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• hot pepper sauce to taste
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 cup fresh basil

Recipe

Cook Time: 10 mins Ready Time: 10 mins


• in a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. process until well-blended. add basil, and continue processing until smooth. chill at least 1 hour in the refrigerator before serving.

Asiago Toasted Cheese Puffs

Ingredients

• Servings: 12
• 1 cup grated asiago cheese
• 1 teaspoon pressed garlic
• 1/3 cup mayonnaise
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 pinch salt
• 1 pinch ground black pepper
• 1 french baguette, thinly sliced

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 13 mins


• preheat the broiler.
• in a mixing bowl, combine the asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. if the mixture does not hold together well, add more mayonnaise, if desired.
• on a baking sheet, arrange the baguette slices in a single layer. spread the asiago mixture on the slices. broil for 3 minutes, or until the cheese is melted and lightly browned. serve immediately.

Asiago Toasted Cheese Puffs

Ingredients

• Servings: 12
• 1 cup grated asiago cheese
• 1 teaspoon pressed garlic
• 1/3 cup mayonnaise
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 pinch salt
• 1 pinch ground black pepper
• 1 french baguette, thinly sliced

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 13 mins


• preheat the broiler.
• in a mixing bowl, combine the asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. if the mixture does not hold together well, add more mayonnaise, if desired.
• on a baking sheet, arrange the baguette slices in a single layer. spread the asiago mixture on the slices. broil for 3 minutes, or until the cheese is melted and lightly browned. serve immediately.

Spicy South Of The Border Spinach Cheese Dip

Ingredients

• Servings: 5
• 1 onion, chopped
• 2 tablespoons vegetable oil
• 1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
• 1 (4 ounce) can diced green chiles, drained
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 10 ounces shredded monterey jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1 cup half-and-half cream
• 1 tablespoon red wine vinegar
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• saute onion in skillet over medium heat in oil until softened, about 4 minutes. stir in tomatoes and chiles, let cook 2 minutes.
• transfer the mixture to a large bowl and stir in spinach, cheese, cream cheese, half and half, and vinegar. season with salt and pepper to taste. spoon mixture into shallow baking dish like a 9 inch quiche dish or pie plate.
• bake in the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.

Mega Mango Smoothie

Ingredients

• Servings: 4
• 1 1/2 cups frozen mango chunks
• 1 cup nordica 1% cottage cheese
• 1 cup ice cubes
• 1/2 cup orange juice
• 1/2 cup cold water
• 1 small banana, cut into chunks
• 2 tablespoons honey
• 1 tablespoon flax oil
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 4 mins Ready Time: 4 mins


• place the mango, cottage cheese, ice cubes, orange juice, water, banana, honey, flax oil and vanilla in a blender. blend for 2 minutes or until very smooth; serve immediately.

Easy Vegetarian Spinach Lasagna

Ingredients

• Servings: 6
• cooking spray
• 9 lasagna noodles
• 1 bunch fresh spinach
• 1 (8 ounce) container ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg, lightly beaten
• 1 pinch ground nutmeg
• 1 pinch dried basil
• salt and ground black pepper to taste
• 1 cup pasta sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c). spray a 1 1/2-quart casserole dish with cooking spray.
• bring a large pot of lightly salted water to a boil. cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. drain.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add spinach, cover, and steam until tender, 2 to 6 minutes. drain spinach.
• mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
• spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. end with remaining 3 lasagna noodles and 1/4 cup pasta sauce. sprinkle 1/2 cup mozzarella cheese and parmesan cheese on top. cover casserole with aluminum foil.
• bake in the preheated oven for 25 minutes. uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. let lasagna stand 5 minutes before serving.

Ashley's Different Chicken Tetrazzini

Ingredients

• Servings: 8
• 1 pound skinless, boneless chicken thighs
• 3 cups water
• 1 large green bell pepper, chopped
• 1 onion, chopped
• 1 (8 ounce) package vermicelli pasta
• 2 (10.75 ounce) cans cream of mushroom soup
• 2 1/2 tablespoons worcestershire sauce
• 12 ounces shredded cheddar cheese
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• place chicken thighs into a large saucepan, pour in water, and bring to a boil. reduce heat to low and simmer until chicken is tender and no longer pink inside, 10 to 15 minutes. drain, retaining chicken stock.
• preheat oven to 375 degrees f (190 degrees c).
• cook and stir green bell pepper and onion in 1 cup retained stock in a saucepan over medium heat until vegetables are tender, about 10 minutes. cook vermicelli pasta with remaining 2 cups chicken stock in a separate pan over medium heat, stirring occasionally, until pasta is tender and stock has been absorbed, 12 to 15 minutes.
• combine cooked chicken, bell pepper, onion, cooked pasta, cream of mushroom soup, worcestershire sauce, cheddar cheese, salt, and black pepper in a large bowl; pour mixture into a 9x13-inch baking dish.
• bake in the preheated oven until casserole is bubbling and top is lightly browned, 20 to 25 minutes.

Ashley's Different Chicken Tetrazzini

Ingredients

• Servings: 8
• 1 pound skinless, boneless chicken thighs
• 3 cups water
• 1 large green bell pepper, chopped
• 1 onion, chopped
• 1 (8 ounce) package vermicelli pasta
• 2 (10.75 ounce) cans cream of mushroom soup
• 2 1/2 tablespoons worcestershire sauce
• 12 ounces shredded cheddar cheese
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• place chicken thighs into a large saucepan, pour in water, and bring to a boil. reduce heat to low and simmer until chicken is tender and no longer pink inside, 10 to 15 minutes. drain, retaining chicken stock.
• preheat oven to 375 degrees f (190 degrees c).
• cook and stir green bell pepper and onion in 1 cup retained stock in a saucepan over medium heat until vegetables are tender, about 10 minutes. cook vermicelli pasta with remaining 2 cups chicken stock in a separate pan over medium heat, stirring occasionally, until pasta is tender and stock has been absorbed, 12 to 15 minutes.
• combine cooked chicken, bell pepper, onion, cooked pasta, cream of mushroom soup, worcestershire sauce, cheddar cheese, salt, and black pepper in a large bowl; pour mixture into a 9x13-inch baking dish.
• bake in the preheated oven until casserole is bubbling and top is lightly browned, 20 to 25 minutes.

Decadent Omelette

Ingredients

• Servings: 2
• 2 tablespoons truffle oil or olive oil
• 3 eggs
• 1 truffle*
• grated parmesan cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins


• heat truffle (or olive) oil in a non-stick 8-inch pan.
• beat the eggs in a bowl until fluffy; pour into pan and let cook until the sides set.
• push the sides slightly toward the center and let the uncooked egg fill the edges. repeat until the omelette is set.
• add the cheese to one side of the omelette. fold the omelette in half over the cheese and slide it onto a plate.
• shave truffles on top.

Hot Chicken Salad Casserole

Ingredients

• Servings: 6
• 4 boneless chicken breast halves, cooked and diced
• 1 cup chopped celery
• 1 (8 ounce) can sliced water chestnuts
• 1 (4.5 ounce) can sliced mushrooms
• 3/4 cup mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 3 teaspoons grated onion
• 1/2 cup sliced almonds
• 1/2 cup shredded cheddar cheese
• 1 1/2 cups crushed potato chips

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. transfer to the baking dish, and top with cheddar cheese and crushed potato chips.
• bake in the preheated oven for 30 minutes, until lightly browned

Spaghetti Pie

Ingredients

• Servings: 1
• cooking spray
• 2 tablespoons salt
• 1 (16 ounce) package elbow macaroni
• 6 ounces pepperoni, sliced
• 6 ounces thinly sliced salami
• 6 eggs
• 1/4 cup evaporated milk
• 1 pound shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 teaspoon italian seasoning
• 1/2 teaspoon red pepper flakes

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). spray the inside of a 9x13-inch baking dish.
• bring a large pot water to a boil; add salt. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. drain.
• line a microwave-safe plate with paper towels; arrange pepperoni atop paper towels. top with another paper towel.
• microwave pepperoni for 1 minute. carefully remove top paper towel to release steam; replace with new paper towels (top and bottom) and continue microwaving, in 1-minute intervals, until most of the grease has been released. repeat with salami.
• whisk eggs and milk together in a large bowl; mix in elbow macaroni, pepperoni, salami, mozzarella cheese, parmesan cheese, italian seasoning, and red pepper flakes. transfer mixture to the prepared baking dish; pat down with a spoon. cover dish with aluminum foil.
• bake in the preheated oven for 45 minutes. remove aluminum foil and bake until bubbling and lightly browned, about 10 more minutes. let sit for 10 minutes before serving.

Transformed Spinach Mushroom Quiche

Ingredients

• Servings: 1
• 1 prepared 9-inch single pie crust
• 4 eggs
• 3/4 cup milk
• 1 tablespoon chopped fresh parsley
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/2 (10 ounce) bag fresh spinach
• 1 (8 ounce) package sliced fresh mushrooms
• 1/2 yellow onion, sliced
• 1/2 (4 ounce) container crumbled feta cheese
• 1/2 (8 ounce) package shredded swiss cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• fit pie crust into a 9-inch pie dish.
• whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
• gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. spread spinach-mushroom mixture in the prepared pie dish; top with half the swiss cheese.
• pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining swiss cheese. place quiche on a baking sheet.
• bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. a toothpick inserted into the center of the filling should come out clean. cool for 30 minutes before serving.

Spaghetti Pie

Ingredients

• Servings: 1
• cooking spray
• 2 tablespoons salt
• 1 (16 ounce) package elbow macaroni
• 6 ounces pepperoni, sliced
• 6 ounces thinly sliced salami
• 6 eggs
• 1/4 cup evaporated milk
• 1 pound shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 teaspoon italian seasoning
• 1/2 teaspoon red pepper flakes

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). spray the inside of a 9x13-inch baking dish.
• bring a large pot water to a boil; add salt. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. drain.
• line a microwave-safe plate with paper towels; arrange pepperoni atop paper towels. top with another paper towel.
• microwave pepperoni for 1 minute. carefully remove top paper towel to release steam; replace with new paper towels (top and bottom) and continue microwaving, in 1-minute intervals, until most of the grease has been released. repeat with salami.
• whisk eggs and milk together in a large bowl; mix in elbow macaroni, pepperoni, salami, mozzarella cheese, parmesan cheese, italian seasoning, and red pepper flakes. transfer mixture to the prepared baking dish; pat down with a spoon. cover dish with aluminum foil.
• bake in the preheated oven for 45 minutes. remove aluminum foil and bake until bubbling and lightly browned, about 10 more minutes. let sit for 10 minutes before serving.

Zucchini Quiche

Ingredients

• Servings: 6
• 1 cup biscuit baking mix
• 1 teaspoon dried oregano
• 1 teaspoon seasoning salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon dried parsley
• 1/3 cup grated parmesan cheese
• 1/2 cup grated onion
• 4 eggs, beaten
• 1/3 cup vegetable oil
• 1 zucchini, sliced into rounds

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9 x 9 inch casserole dish.
• in a large bowl combine biscuit mix, oregano, seasoning salt, garlic powder, salt, parsley and parmesan cheese. stir in onion, eggs and oil. mix well and add zucchini. pour into prepared casserole dish.
• bake in preheated oven for 30 to 35 minutes, or until cooked through and golden brown. let cool for 5 minutes before slicing.

Honey Mustard Stuffed Chicken Breasts

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 slices deli ham
• 3/4 cup shredded mozzarella cheese
• 3/4 cup honey
• 1/4 cup spicy brown mustard
• 1/4 cup yellow mustard

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). spray a 9x12-inch baking dish with cooking spray.
• lay a chicken breast out on a work surface. with a sharp knife, cut from one side through the middle horizontally to within one-half inch of the other side. open the two sides and spread them out like an open book. place a slice of ham and about 2 1/2 tablespoons of shredded mozzarella cheese onto one side of the chicken breast; close, and secure with toothpicks. place into baking dish.
• in a bowl, mix the honey, spicy brown mustard, and yellow mustard together; pour the mustard mixture over the chicken breasts. cover the dish with foil.
• bake in the preheated oven until no longer pink in the center and the juices run clear, about 40 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Honey Mustard Stuffed Chicken Breasts

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 slices deli ham
• 3/4 cup shredded mozzarella cheese
• 3/4 cup honey
• 1/4 cup spicy brown mustard
• 1/4 cup yellow mustard

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). spray a 9x12-inch baking dish with cooking spray.
• lay a chicken breast out on a work surface. with a sharp knife, cut from one side through the middle horizontally to within one-half inch of the other side. open the two sides and spread them out like an open book. place a slice of ham and about 2 1/2 tablespoons of shredded mozzarella cheese onto one side of the chicken breast; close, and secure with toothpicks. place into baking dish.
• in a bowl, mix the honey, spicy brown mustard, and yellow mustard together; pour the mustard mixture over the chicken breasts. cover the dish with foil.
• bake in the preheated oven until no longer pink in the center and the juices run clear, about 40 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Summertime Zucchini Pie

Ingredients

• Servings: 8
• 1 (9 inch) prepared deep-dish pie crust
• 4 slices bacon
• 2 zucchini, thinly sliced
• 1 cup chopped cremini mushrooms
• 1 onion, chopped
• 2 teaspoons minced garlic
• 2 teaspoons italian seasoning
• 2 teaspoons chopped dill weed
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 1 cup shredded mozzarella cheese, divided
• 2 eggs, lightly beaten
• grated parmesan cheese, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• press pie crust into a 9-inch deep dish pie plate. cover the edges of the crust with aluminum foil.
• bake pie crust until lightly browned, about 12 minutes. set pie crust aside to cool. increase oven heat to 350 degrees f (175 degrees c).
• cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. drain the bacon slices on paper towels, while retaining drippings in the skillet.
• stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with italian seasoning, dill, parsley, garlic salt, and black pepper. cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.
• chop the bacon and stir through the zucchini mixture.
• sprinkle about half the mozzarella cheese into the bottom of the pie crust. spoon zucchini mixture over the mozzarella cheese layer. pour eggs over the zucchini mixture; top with remaining mozzarella cheese. sprinkle parmesan cheese over the mozzarella cheese. put pie plate onto a baking sheet.
• bake in preheated oven until the top begins to brown, about 30 minutes.

Summertime Zucchini Pie

Ingredients

• Servings: 8
• 1 (9 inch) prepared deep-dish pie crust
• 4 slices bacon
• 2 zucchini, thinly sliced
• 1 cup chopped cremini mushrooms
• 1 onion, chopped
• 2 teaspoons minced garlic
• 2 teaspoons italian seasoning
• 2 teaspoons chopped dill weed
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 1 cup shredded mozzarella cheese, divided
• 2 eggs, lightly beaten
• grated parmesan cheese, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• press pie crust into a 9-inch deep dish pie plate. cover the edges of the crust with aluminum foil.
• bake pie crust until lightly browned, about 12 minutes. set pie crust aside to cool. increase oven heat to 350 degrees f (175 degrees c).
• cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. drain the bacon slices on paper towels, while retaining drippings in the skillet.
• stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with italian seasoning, dill, parsley, garlic salt, and black pepper. cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.
• chop the bacon and stir through the zucchini mixture.
• sprinkle about half the mozzarella cheese into the bottom of the pie crust. spoon zucchini mixture over the mozzarella cheese layer. pour eggs over the zucchini mixture; top with remaining mozzarella cheese. sprinkle parmesan cheese over the mozzarella cheese. put pie plate onto a baking sheet.
• bake in preheated oven until the top begins to brown, about 30 minutes.

Decadent Omelette

Ingredients

• Servings: 2
• 2 tablespoons truffle oil or olive oil
• 3 eggs
• 1 truffle*
• grated parmesan cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins


• heat truffle (or olive) oil in a non-stick 8-inch pan.
• beat the eggs in a bowl until fluffy; pour into pan and let cook until the sides set.
• push the sides slightly toward the center and let the uncooked egg fill the edges. repeat until the omelette is set.
• add the cheese to one side of the omelette. fold the omelette in half over the cheese and slide it onto a plate.
• shave truffles on top.

Easy Vegetarian Spinach Lasagna

Ingredients

• Servings: 6
• cooking spray
• 9 lasagna noodles
• 1 bunch fresh spinach
• 1 (8 ounce) container ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg, lightly beaten
• 1 pinch ground nutmeg
• 1 pinch dried basil
• salt and ground black pepper to taste
• 1 cup pasta sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c). spray a 1 1/2-quart casserole dish with cooking spray.
• bring a large pot of lightly salted water to a boil. cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. drain.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add spinach, cover, and steam until tender, 2 to 6 minutes. drain spinach.
• mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
• spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. end with remaining 3 lasagna noodles and 1/4 cup pasta sauce. sprinkle 1/2 cup mozzarella cheese and parmesan cheese on top. cover casserole with aluminum foil.
• bake in the preheated oven for 25 minutes. uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. let lasagna stand 5 minutes before serving.

Hot Chicken Salad Casserole

Ingredients

• Servings: 6
• 4 boneless chicken breast halves, cooked and diced
• 1 cup chopped celery
• 1 (8 ounce) can sliced water chestnuts
• 1 (4.5 ounce) can sliced mushrooms
• 3/4 cup mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 3 teaspoons grated onion
• 1/2 cup sliced almonds
• 1/2 cup shredded cheddar cheese
• 1 1/2 cups crushed potato chips

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. transfer to the baking dish, and top with cheddar cheese and crushed potato chips.
• bake in the preheated oven for 30 minutes, until lightly browned

Transformed Spinach Mushroom Quiche

Ingredients

• Servings: 1
• 1 prepared 9-inch single pie crust
• 4 eggs
• 3/4 cup milk
• 1 tablespoon chopped fresh parsley
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/2 (10 ounce) bag fresh spinach
• 1 (8 ounce) package sliced fresh mushrooms
• 1/2 yellow onion, sliced
• 1/2 (4 ounce) container crumbled feta cheese
• 1/2 (8 ounce) package shredded swiss cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• fit pie crust into a 9-inch pie dish.
• whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
• gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. spread spinach-mushroom mixture in the prepared pie dish; top with half the swiss cheese.
• pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining swiss cheese. place quiche on a baking sheet.
• bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. a toothpick inserted into the center of the filling should come out clean. cool for 30 minutes before serving.

Zucchini Quiche

Ingredients

• Servings: 6
• 1 cup biscuit baking mix
• 1 teaspoon dried oregano
• 1 teaspoon seasoning salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon dried parsley
• 1/3 cup grated parmesan cheese
• 1/2 cup grated onion
• 4 eggs, beaten
• 1/3 cup vegetable oil
• 1 zucchini, sliced into rounds

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9 x 9 inch casserole dish.
• in a large bowl combine biscuit mix, oregano, seasoning salt, garlic powder, salt, parsley and parmesan cheese. stir in onion, eggs and oil. mix well and add zucchini. pour into prepared casserole dish.
• bake in preheated oven for 30 to 35 minutes, or until cooked through and golden brown. let cool for 5 minutes before slicing.

Eggs Machiavellian (inspired By 'the Sims® 3')

Ingredients

• Servings: 1
• 2 (1/2-inch to 1-inch thick) quarter-slices watermelon
• 2 eggs
• 1 ounce shaved parmesan cheese, or more to taste
• 2 thin slices thinly sliced ham (optional)

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat a large skillet over high heat. once hot, lie the watermelon into the pan with the rind along the edge of the pan, leaving one half the the cooking surface free.
• crack eggs into the free space in the skillet. top the eggs with 1/4 of the parmesan cheese. cook until the egg begins to solidify on the bottom, 1 to 2 minutes. begin folding the solid egg over the translucent egg . continue cooking until the egg can be tilted with the edge of a spatula without the top part of it sliding away from the cooked egg and is lightly crisped on the bottom, about 2 minutes more. flip both the eggs and the watermelon pieces; sprinkle another 1/4 of the parmesan cheese over the eggs and another 1/4 of the parmesan over the watermelon pieces. continue cooking until the egg whites are crisp on the underside, but the yolk remains soft when pressed lightly with the back of a spatula, 1 to 2 minutes. remove eggs to a plate.
• continue cooking watermelon until darkened on the underside, about 1 minute more. flip watermelon pieces again, top with remaining parmesan cheese, and remove to the plate with the eggs.
• sear ham slices in any remaining liquid in the skillet just until lightly browned and heated through, 1 to 2 minutes per side. transfer to the plate next to the watermelon and eggs.

Spinach And Artichoke Tortilla Pizza

Ingredients

• Servings: 4
• 4 flour tortillas
• 1 cup spinach-artichoke dip
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 2 tablespoons chopped red onion
• 1/4 cup chopped fresh tomato

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
• spread spinach-artichoke dip evenly over tortillas. sprinkle mozzarella cheese, parmesan cheese, and onion over dip. arrange tortillas on prepared baking sheet.
• bake in preheated oven until cheese is melted and bubbly, about 10 minutes. top pizzas with tomato before slicing and serving.

Eggs Machiavellian (inspired By 'the Sims® 3')

Ingredients

• Servings: 1
• 2 (1/2-inch to 1-inch thick) quarter-slices watermelon
• 2 eggs
• 1 ounce shaved parmesan cheese, or more to taste
• 2 thin slices thinly sliced ham (optional)

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat a large skillet over high heat. once hot, lie the watermelon into the pan with the rind along the edge of the pan, leaving one half the the cooking surface free.
• crack eggs into the free space in the skillet. top the eggs with 1/4 of the parmesan cheese. cook until the egg begins to solidify on the bottom, 1 to 2 minutes. begin folding the solid egg over the translucent egg . continue cooking until the egg can be tilted with the edge of a spatula without the top part of it sliding away from the cooked egg and is lightly crisped on the bottom, about 2 minutes more. flip both the eggs and the watermelon pieces; sprinkle another 1/4 of the parmesan cheese over the eggs and another 1/4 of the parmesan over the watermelon pieces. continue cooking until the egg whites are crisp on the underside, but the yolk remains soft when pressed lightly with the back of a spatula, 1 to 2 minutes. remove eggs to a plate.
• continue cooking watermelon until darkened on the underside, about 1 minute more. flip watermelon pieces again, top with remaining parmesan cheese, and remove to the plate with the eggs.
• sear ham slices in any remaining liquid in the skillet just until lightly browned and heated through, 1 to 2 minutes per side. transfer to the plate next to the watermelon and eggs.

Cream Cheese Filled Croissants

Ingredients

• Servings: 8
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup vanilla yogurt
• 1/8 cup sugar
• 3 large strawberries, diced
• 1 (8 ounce) package refrigerated dinner roll dough

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c). grease a baking dish.
• stir cream cheese, yogurt, and sugar together in a bowl until smooth. fold strawberries into cheese mixture.
• separate crescent roll dough into 8 triangles. spoon cream cheese mixture into the middle of each triangle and roll dough around the filling, starting at the smallest end. pinch to seal and place in the prepared baking dish.
• bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.

Mediterranean Chicken Sandwich

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves , cut into cubes
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 1 pinch salt and freshly ground black pepper to taste
• 1 yellow bell pepper, diced
• 1 onion, diced
• 1/4 cup pitted kalamata olives, diced
• 1/4 cup capers, drained
• 1 cup halved cherry tomatoes
• 1 pound shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 4 italian-style hoagie buns, split lengthwise and toasted
• 1/4 cup artichoke aioli (see footnote for recipe link)
• 1/4 cup chopped fresh basil

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
• heat a large pot or dutch oven over medium-high heat. add chicken mixture and cook, stirring frequently, until chicken is no longer pink in the center, about 5 minutes. add yellow bell pepper and onion; cook until onion begins to soften, about 5 minutes. mix in olives and capers until combined. stir in mozzarella cheese until melted. remove from heat and stir in feta cheese.
• spread each hoagie roll with 1 tablespoon artichoke aioli. evenly distribute the chicken mixture among the 4 sandwiches. sprinkle each sandwich with 1 tablespoon basil.

Chicken Stuffed Chiles

Ingredients

• Servings: 12
• 24 fresh green chile peppers
• 1/4 cup olive oil, or as needed
• 3 cooked, shredded chicken breast halves
• 4 cups shredded cheddar cheese, divided
• 3 cups enchilada sauce, divided
• 1 (2.25 ounce) can black olives
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat the oven broiler. brush peppers with oil and arrange on a baking sheet. broil peppers 5 minutes, turning occasionally, until scorched on all sides. remove from heat, cool slightly, and peel. reduce oven temperature to 350 degrees f (175 degrees c).
• in a bowl, mix the shredded chicken, 2 cups cheese, and 1 cup enchilada sauce. cut a slit in each roasted chile pepper, and stuff each with about 1 tablespoon of the chicken mixture. arrange stuffed chiles in a single layer in a large baking dish. cover with the remaining enchilada sauce.
• bake 35 minutes in the 350 degrees f (175 degrees c) oven, until bubbly. sprinkle with remaining cheese, and continue baking 5 minutes, or until cheese is melted. garnish with olives and sour cream to serve.

Mediterranean Chicken Sandwich

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves , cut into cubes
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 1 pinch salt and freshly ground black pepper to taste
• 1 yellow bell pepper, diced
• 1 onion, diced
• 1/4 cup pitted kalamata olives, diced
• 1/4 cup capers, drained
• 1 cup halved cherry tomatoes
• 1 pound shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 4 italian-style hoagie buns, split lengthwise and toasted
• 1/4 cup artichoke aioli (see footnote for recipe link)
• 1/4 cup chopped fresh basil

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
• heat a large pot or dutch oven over medium-high heat. add chicken mixture and cook, stirring frequently, until chicken is no longer pink in the center, about 5 minutes. add yellow bell pepper and onion; cook until onion begins to soften, about 5 minutes. mix in olives and capers until combined. stir in mozzarella cheese until melted. remove from heat and stir in feta cheese.
• spread each hoagie roll with 1 tablespoon artichoke aioli. evenly distribute the chicken mixture among the 4 sandwiches. sprinkle each sandwich with 1 tablespoon basil.

Jacob's Creamy Meat Bowtie Pasta

Ingredients

• Servings: 4
• 6 ounces farfalle (bow-tie) pasta
• 1 tablespoon olive oil
• 1 pound ground lamb
• 1 cup sliced mushrooms
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon ground paprika
• 1 (14.5 ounce) can stewed tomatoes
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 bay leaf
• 1/4 cup freshly grated parmesan cheese, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. stir in ground lamb, mushrooms, onion, garlic, basil, parsley, and paprika. cook and stir until lamb is cooked through, 8 to 10 minutes.
• stir stewed tomatoes, cream of celery soup, and bay leaf into the lamb mixture. bring mixture to a boil, reduce heat to low, and simmer for 12 to 14 minutes.
• stir cooked bow-tie pasta into tomato sauce, top with parmesan cheese, and serve.

Cream Cheese Filled Croissants

Ingredients

• Servings: 8
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup vanilla yogurt
• 1/8 cup sugar
• 3 large strawberries, diced
• 1 (8 ounce) package refrigerated dinner roll dough

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c). grease a baking dish.
• stir cream cheese, yogurt, and sugar together in a bowl until smooth. fold strawberries into cheese mixture.
• separate crescent roll dough into 8 triangles. spoon cream cheese mixture into the middle of each triangle and roll dough around the filling, starting at the smallest end. pinch to seal and place in the prepared baking dish.
• bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.

Renaissance Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 large mushrooms
• 1 tablespoon olive oil
• 2 cloves garlic, peeled and minced
• 3 tablespoons chopped green onions
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons port wine
• 1 teaspoon italian-style seasoning
• 1/4 cup grated parmesan cheese
• 3/4 cup shredded cheddar cheese
• 1/4 teaspoon ground black pepper
• 2 dashes hot pepper sauce

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• remove stems from mushrooms. set aside caps. finely chop stems, discarding hard pieces.
• heat olive oil in a medium saucepan over medium heat. stir in mushroom caps, garlic and green onions. cook and stir until soft, about 4 minutes. remove from heat and allow to cool until easily handled.
• in a medium bowl, mix together chopped mushroom stem pieces, cream cheese, port wine, italian-style seasoning, parmesan cheese, cheddar cheese, ground black pepper and hot pepper sauce.
• stuff mushroom caps with the mushroom stem mixture. arrange on a medium baking sheet and bake in the preheated oven 20 to 25 minutes, or until lightly browned.

Olive And Feta Pasta

Ingredients

• Servings: 4
• 8 ounces uncooked whole wheat spaghetti
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 8 ounces crimini mushrooms, sliced
• 2 small zucchini, sliced
• dried oregano to taste
• salt and pepper to taste
• 12 black olives, pitted and sliced
• 1 ounce crumbled feta cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
• heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. mix in mushrooms and zucchini. season with oregano, salt, and pepper. stir in olives, and cook until heated through. place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. top with feta cheese to serve.

Jacob's Creamy Meat Bowtie Pasta

Ingredients

• Servings: 4
• 6 ounces farfalle (bow-tie) pasta
• 1 tablespoon olive oil
• 1 pound ground lamb
• 1 cup sliced mushrooms
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon ground paprika
• 1 (14.5 ounce) can stewed tomatoes
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 bay leaf
• 1/4 cup freshly grated parmesan cheese, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. stir in ground lamb, mushrooms, onion, garlic, basil, parsley, and paprika. cook and stir until lamb is cooked through, 8 to 10 minutes.
• stir stewed tomatoes, cream of celery soup, and bay leaf into the lamb mixture. bring mixture to a boil, reduce heat to low, and simmer for 12 to 14 minutes.
• stir cooked bow-tie pasta into tomato sauce, top with parmesan cheese, and serve.

Quick Pasta Carbonara

Ingredients

• Servings: 4
• 1/2 pound medium-size pasta
• 4 slices oscar mayer bacon, chopped
• 4 ounces philadelphia cream cheese, cubed
• 1 cup frozen peas
• 3/4 cup milk
• 1/2 cup kraft grated parmesan cheese
• 1/2 teaspoon garlic powder

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• cook pasta as directed on package. meanwhile, cook bacon in large skillet until crisp. remove bacon from skillet with slotted spoon, reserving 2 tbsp. drippings in skillet. drain bacon on paper towels.
• add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
• drain pasta; place in large bowl. add cream cheese sauce and bacon; mix lightly.

Olive And Feta Pasta

Ingredients

• Servings: 4
• 8 ounces uncooked whole wheat spaghetti
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 8 ounces crimini mushrooms, sliced
• 2 small zucchini, sliced
• dried oregano to taste
• salt and pepper to taste
• 12 black olives, pitted and sliced
• 1 ounce crumbled feta cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
• heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. mix in mushrooms and zucchini. season with oregano, salt, and pepper. stir in olives, and cook until heated through. place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. top with feta cheese to serve.

Barilla® Spaghetti With Artichoke And Pistachio Pesto

Ingredients

• Servings: 6
• 6 frozen artichokes
• 6 tablespoons extra-virgin olive oil, divided
• 1/2 cup unsalted pistachios
• 1 clove garlic, peeled
• 2 tablespoons grated romano cheese
• 3 tablespoons packed parsley
• salt and pepper to taste
• 1 (454 g) package barilla® spaghetti

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• bring a large pot of water to a boil; season with salt.
• saute artichokes with 1 tablespoon (13g) of olive oil in a large skillet over medium heat until slightly browned and thoroughly cooked. set aside to cool.
• process pistachios, garlic, romano cheese, and parsley in a blender until smooth. turn the blender off. season with salt and black pepper. add artichokes and remaining olive oil. pulse a few times until a coarse consistency is reached.
• cook pasta according to package directions. drain pasta and reserve 1/2 cup of pasta cooking liquid.
• toss pasta with pesto; add pasta cooking liquid as needed in a large mixing bowl.

Barilla® Spaghetti With Lemon, Parmigiano Reggiano And Basil

Ingredients

• Servings: 6
• 2 fresh lemons
• 1/3 cup extra-virgin olive oil
• 2/3 cup grated parmigiano-reggiano cheese
• salt and pepper to taste
• 1 (454 g) package barilla® spaghetti
• 8 leaves fresh basil, chopped

Recipe

Preparation Time: 2 mins Cook Time: 10 mins Ready Time: 12 mins


• grate lemon peels to yield 1 tablespoon of lemon zest. juice lemons to yield 1/2 cup of fresh lemon juice. whisk olive oil, parmigiano-reggiano, and lemon juice in a large mixing bowl to blend; add salt and black pepper to taste. set lemon sauce aside.
• bring a large pot of water to a boil; season with salt. cook pasta according to package directions. drain pasta; reserve 1 cup of the cooking liquid.
• add spaghetti to the lemon sauce; toss with basil and lemon zest. toss pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. season with more salt and pepper to taste.
• transfer to individual serving bowls and serve.

Shiner® Bock Shredded Chicken Tacos

Ingredients

• Servings: 10
• 1 whole chicken
• 2 tablespoons chicken fajita seasoning
• 1 tablespoon cayenne pepper
• 2 cups water, or more as needed
• 1 (12 fluid ounce) can or bottle beer (such as shiner® bock)
• 1 (16 ounce) can enchilada sauce (such as el paso® hot red enchilada sauce)
• 3 fresh jalapeno peppers, diced
• 1 onion, chopped
• 1 (10 ounce) package corn tortillas, or as needed
• 1 (8 ounce) package shredded mexican cheese blend, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• place chicken in a large pot and season with fajita seasoning and cayenne pepper. pour water and beer over chicken. cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c). transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.
• combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.
• remove meat from chicken and shred into enchilada sauce mixture; mix well.
• warm tortillas on a grill pan over medium-low heat. spoon chicken mixture into each corn tortilla and top with mexican cheese blend.

Barilla® Spaghetti With Artichoke And Pistachio Pesto

Ingredients

• Servings: 6
• 6 frozen artichokes
• 6 tablespoons extra-virgin olive oil, divided
• 1/2 cup unsalted pistachios
• 1 clove garlic, peeled
• 2 tablespoons grated romano cheese
• 3 tablespoons packed parsley
• salt and pepper to taste
• 1 (454 g) package barilla® spaghetti

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• bring a large pot of water to a boil; season with salt.
• saute artichokes with 1 tablespoon (13g) of olive oil in a large skillet over medium heat until slightly browned and thoroughly cooked. set aside to cool.
• process pistachios, garlic, romano cheese, and parsley in a blender until smooth. turn the blender off. season with salt and black pepper. add artichokes and remaining olive oil. pulse a few times until a coarse consistency is reached.
• cook pasta according to package directions. drain pasta and reserve 1/2 cup of pasta cooking liquid.
• toss pasta with pesto; add pasta cooking liquid as needed in a large mixing bowl.

Bacon Cheddar Jalapeno Poppers

Ingredients

• Servings: 12
• 1 (16 ounce) package cheddar cheese
• 6 jalapeno peppers, seeded and halved
• 12 slices bacon

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat the broiler.
• cut cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. insert cheese slices into the halves. wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. place on a medium baking sheet.
• broil 5 to 10 minutes, or until the bacon is evenly brown.

Garbage Quiche

Ingredients

• Servings: 2
• 2 (9 inch) pie crusts, baked
• 10 slices bacon
• 8 ounces gruyere cheese, shredded
• 1 small head fresh broccoli, diced
• 4 green onions
• 2 roma (plum) tomatoes, chopped
• 5 eggs, beaten
• 2 cups half-and-half
• 1/8 teaspoon ground nutmeg
• 1 pinch cayenne pepper
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 425 degrees f (220 degrees c). place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• evenly distribute bacon across bottom of each pastry shell, followed by half of cheese. add broccoli, scallions, and tomatoes, then cover with remaining cheese.
• in a medium bowl, whisk together eggs, half-and-half, nutmeg, cayenne, salt, and pepper. pour half of mixture into each pastry shell.
• bake in preheated oven for 15 minutes, then reduce heat to 350 degrees f (175 degrees c) and bake an additional 45 minutes, until quiches are set in center.

Pasta Pancetta

Ingredients

• Servings: 6
• 5 shallots, chopped
• 4 cloves garlic, chopped
• 6 ounces pancetta bacon, diced
• 2 cups fresh sliced mushrooms
• 2 pinches freshly ground black pepper
• 2 pinches dried oregano
• 1/2 cup chicken broth
• 1/4 cup olive oil
• 1 (12 ounce) package linguine pasta
• 1/2 cup freshly grated parmesan cheese

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet, cook pancetta in oil until just beginning to brown. stir in shallots, garlic, and mushrooms: cook for one minute. season with pepper and oregano, and pour in chicken broth. bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. cover, and continue to simmer for 5 to 7 minutes.
• strain liquid from pan into cooked linguine, and add olive oil. toss to coat. divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. garnish with freshly grated parmesan.