General Recipes

PREP TIME: 5 MINS | COOK TIME: 20 MINS | TOTAL TIME: 25 MINS | YIELD: 4

This is another easy casserole recipe that you can throw together using only four ingredients in under thirty minutes. Courgette Au Gratin or Cheesy Bake is a staple at home. Serve this cheesy zucchini casserole by itself for an easy and quick dinner or as a side dish when you are looking for a hearty, very comforting meal that you can whip up with minimal effort.

I love zucchinis. I have my favorite zucchini recipes, and this cheesy zucchini casserole is my newest obsession. If are like me who loves zucchini and always looking for great ways to use them, then this casserole is a must-try! It only requires zucchini, cream, grated cheese, and sour cream to make. For this recipe, you can use your favorite cheese, and you can add more if desired. You can even swap sour cream or cream with mayo and still expects great results.

This cheesy zucchini casserole is very delightful and creamy. This is incredibly good as is but you are welcome to add onion, garlic, salt, pepper, or any other seasoning or vegetable you prefer.

INGREDIENTS

1/3 c. Sour Cream

2 Zucchini

2/3 c. Grated Cheese

1/3 c. Cream

HOW TO MAKE CHEESY ZUCCHINI CASSEROLE

Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. Ready a baking dish.

Step 2: Into bite-sized pieces, chop the zucchini and place it into the baking dish. Over the chopped zucchini, pour the sour cream and cream. Mix well.

Step 3: On top, add 1/3 c of the cheese and stir well until completely incorporated.

Step 4: Over everything, top the rest of the 1/3 c cheese (you can add more if desired).

Step 5: Bake in the preheated oven for about 20 to 25 minutes or until the zucchini is cooked and the cheese is golden.

Step 6: Remove from the oven when done and serve the casserole immediately. Enjoy!

NUTRITION INFO:

Amount Per Serving: CALORIES: 210

CHEESY ZUCCHINI CASSEROLE RECIPE

cherly PREP TIME: 5 MINS | COOK TIME: 20 MINS | TOTAL TIME: 25 MINS | YIELD: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This… General Recipes CHEESY ZUCCHINI CASSEROLE RECIPE European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 210 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 c. Sour Cream
• 2 Zucchini
• 2/3 c. Grated Cheese
• 1/3 c. Cream

Instructions

Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. Ready a baking dish.

Step 2: Into bite-sized pieces, chop the zucchini and place it into the baking dish. Over the chopped zucchini, pour the sour cream and cream. Mix well.

Step 3: On top, add 1/3 c of the cheese and stir well until completely incorporated.

Step 4: Over everything, top the rest of the 1/3 c cheese (you can add more if desired).

Step 5: Bake in the preheated oven for about 20 to 25 minutes or until the zucchini is cooked and the cheese is golden.

Step 6: Remove from the oven when done and serve the casserole immediately. Enjoy!

Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Servings: 8 slices

This simple recipe gives a fun twist to the Southern classic. It’s a very savory pie with tomato, feta, and basil. Serve with a side salad and your favorite wine for the perfect summer meal!

Ingredients

Tomatoes:

salt

3 large tomatoes

Pie Crust:

½ c. butter

1 ¼ c. flour

2 to 4 tbsp ice water

¼ tsp salt

Pie Filling:

1 clove of garlic, minced

2 tsp extra virgin olive oil

1 medium onion, diced

1 c. shredded mozzarella cheese, divided

1 (6-oz.) package of crumbled feta cheese

¾ c. mayonnaise

salt

Pepper

a handful of basil leaves, julienned

How to make Savory Tomato, Feta, and Basil Pie

Tomatoes:

Step 1: Layer the thinly sliced tomatoes in a colander to drain. Make sure to sprinkle each layer with salt and set it aside.

Pie crust:

Step 2: To a food processor, add flour and salt. Then, pulse to combine. In cubes, cut the butter and add them to the flour. Pulse again until blended. On top, sprinkle the flour mixture with a few tbsp of water. Pulse while adding one tbsp water at a time if needed until a dough forms.

Step 3: Take the dough out of the food processor and form it into a ball. Flatten the dough ball into a disk and tent it with plastic wrap. Place in the fridge for 30 minutes.

Filling:

Step 4: In a medium skillet, heat the olive oil over medium heat. Once the oil is hot, add the onions and cook until browned, stirring often. Then, add the garlic and continue to cook for 30 seconds more or until aromatic. Sprinkle with salt and take it off the heat. Keep aside to cool.

Step 5: Using paper towels, blot dries the tomatoes after removing them from the colander.

Step 6: Mix mayonnaise with half a cup of mozzarella cheese.

To Assemble the Pie:

Step 7: Prepare the oven. Preheat it to 400 degrees.

Step 8: Take the chilled dough out of the fridge and roll it to around 1/8-inch thickness. In a pie pan, place the dough and trim the excess dough from the edges.

Step 9: With the rest of the half cup of mozzarella cheese, cover the bottom of the pie and top with onions. On top, place a layer of tomatoes and sprinkle with salt and pepper. Over the tomatoes, sprinkle half of the feta and sprinkle half of the basil on top. Next, add another layer of tomatoes, salt, pepper, feta, and basil. For the final layer, cover the basil with a layer of tomatoes and sprinkle with salt and pepper. Lastly, spread the mayonnaise mixture on top.

Step 10: Bake in the preheated oven for approximately 25 minutes or until the top and crust of the pie are deep golden brown. Remove from the oven when done and allow the pie to cool for about 10 minutes before slicing into wedges. Enjoy!

Note:

You can remove the seeds of the tomatoes if you want a less watery pie. Also, drain the feta before blotting dry with paper towels.

Nutrition Info.

Calories: 430 kcal

Savory Tomato, Feta, and Basil Pie

cherly Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Servings: 8 slices Remember it laterLike this recipe! Pin it to your favorite… General Recipes Savory Tomato, Feta, and Basil Pie European Print This

Serves: 8 Prep Time: 30 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 430 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Tomatoes:
• salt
• 3 large tomatoes
• Pie Crust:
• ½ c. butter
• 1 ¼ c. flour
• 2 to 4 tbsp ice water
• ¼ tsp salt
• Pie Filling:
• 1 clove of garlic, minced
• 2 tsp extra virgin olive oil
• 1 medium onion, diced
• 1 c. shredded mozzarella cheese, divided
• 1 (6-oz.) package of crumbled feta cheese
• ¾ c. mayonnaise
• salt
• Pepper
• a handful of basil leaves, julienned

Instructions

Tomatoes:

Step 1: Layer the thinly sliced tomatoes in a colander to drain. Make sure to sprinkle each layer with salt and set it aside.

Pie crust:

Step 2: To a food processor, add flour and salt. Then, pulse to combine. In cubes, cut the butter and add them to the flour. Pulse again until blended. On top, sprinkle the flour mixture with a few tbsp of water. Pulse while adding one tbsp water at a time if needed until a dough forms.

Step 3: Take the dough out of the food processor and form it into a ball. Flatten the dough ball into a disk and tent it with plastic wrap. Place in the fridge for 30 minutes.

Filling:

Step 4: In a medium skillet, heat the olive oil over medium heat. Once the oil is hot, add the onions and cook until browned, stirring often. Then, add the garlic and continue to cook for 30 seconds more or until aromatic. Sprinkle with salt and take it off the heat. Keep aside to cool.

Step 5: Using paper towels, blot dries the tomatoes after removing them from the colander.

Step 6: Mix mayonnaise with half a cup of mozzarella cheese.

To Assemble the Pie:

Step 7: Prepare the oven. Preheat it to 400 degrees.

Step 8: Take the chilled dough out of the fridge and roll it to around 1/8-inch thickness. In a pie pan, place the dough and trim the excess dough from the edges.

Step 9: With the rest of the half cup of mozzarella cheese, cover the bottom of the pie and top with onions. On top, place a layer of tomatoes and sprinkle with salt and pepper. Over the tomatoes, sprinkle half of the feta and sprinkle half of the basil on top. Next, add another layer of tomatoes, salt, pepper, feta, and basil. For the final layer, cover the basil with a layer of tomatoes and sprinkle with salt and pepper. Lastly, spread the mayonnaise mixture on top.

Step 10: Bake in the preheated oven for approximately 25 minutes or until the top and crust of the pie are deep golden brown. Remove from the oven when done and allow the pie to cool for about 10 minutes before slicing into wedges. Enjoy!

Notes

You can remove the seeds of the tomatoes if you want a less watery pie. Also, drain the feta before blotting dry with paper towels.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6

Enjoy the amazing flavors of this BBQ chicken pizza any time with this easy recipe. It’s another simple dish that you whip up in under thirty minutes. All you need are a few readily available ingredients. This pizza is a pretty savory dish with incredible BBQ sauce, shredded chicken, mozzarella, red onion, and cilantro. If you love ranch, easily turn this into a BBQ chicken ranch pizza by just adding in the ranch when mixing the BBQ sauce and chicken.

If you enjoy pizza, then this BBQ chicken pizza is a must-try! It’s a pretty versatile recipe that you easily whip up at any time. For the pizza dough, use homemade, no yeast pizza dough, a premade dough or crust, or even a flatbread. Top it with either store-bought BBQ sauce or homemade. As for the chicken, you are free to use rotisserie, chicken to make things easier. And do not hesitate to add some extra ingredients such as pineapple, bacon, spinach, pickled onions, bell peppers, and fresh cilantro.

Ingredients

1-2 c. shredded or sliced chicken

1 pizza dough, or flatbread

1/4 c. red onion slices

2 c. mozzarella cheese

Fresh cilantro, chopped

1/3 c. BBQ sauce, more if needed

How to make BBQ Chicken Pizza

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: If needed, roll the pizza dough out. Lightly grease with oil a pizza stone or large baking sheet. Onto the pan or stone, lay the pizza dough. On top, spread 1/4 c. BBQ sauce using a spoon.

Step 3: Toss the rest of the BBQ sauce with the chicken.

Step 4: Over the dough, sprinkle the cheese, and top with the chicken and onions.

Step 5: Place in the preheated oven and bake for about 18 to 22 minutes or until the pizza is golden brown. Take the pizza out of the oven when done and top it with some fresh cilantro.

Step 6: Slice and serve. Enjoy!

Nutrition Facts:

Calories: 330 kcal | Carbohydrates: 39g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 897mg | Potassium: 167mg | Fiber: 1g | Sugar: 9g | Vitamin A: 290IU | Vitamin C: 0.8mg | Calcium: 194mg | Iron: 2.1mg

BBQ Chicken Pizza Recipe

cherly Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Enjoy… General Recipes BBQ Chicken Pizza Recipe European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 330 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-2 c. shredded or sliced chicken
• 1 pizza dough, or flatbread
• 1/4 c. red onion slices
• 2 c. mozzarella cheese
• Fresh cilantro, chopped
• 1/3 c. BBQ sauce, more if needed

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: If needed, roll the pizza dough out. Lightly grease with oil a pizza stone or large baking sheet. Onto the pan or stone, lay the pizza dough. On top, spread 1/4 c. BBQ sauce using a spoon.

Step 3: Toss the rest of the BBQ sauce with the chicken.

Step 4: Over the dough, sprinkle the cheese, and top with the chicken and onions.

Step 5: Place in the preheated oven and bake for about 18 to 22 minutes or until the pizza is golden brown. Take the pizza out of the oven when done and top it with some fresh cilantro.

Step 6: Slice and serve. Enjoy!

PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4

If you are looking for a delicious and healthy dish that will fit your budget, then this garlic shrimp pasta is your best option. It is also incredibly easy and quick to whip up, making this dish excellent for busy days.

Ingredients

2 tbsp extra-virgin olive oil divided

5 cloves garlic, minced

1 lb. fresh or frozen raw shrimp, peeled, tails removed (thaw in the refrigerator overnight before using if frozen)

1 shallot, peeled and diced

1/2-1 tsp crushed red pepper flakes divided (adjust according to your preference; 1 tsp will give you a good kick)

1/4 c. dry white wine such as Sauvignon Blanc (or swap with a low-sodium chicken broth)

24 oz. mixed vegetables of your choice, fresh or frozen (thaw and drain if frozen)

8 oz. whole-wheat linguine or similar thin pasta noodles

3 tbsp freshly grated Parmesan cheese (plus additional if desired)

Zest and juice of 1 large or 2 small lemons

2 tbsp chopped fresh parsley (plus additional if desired)

1 tsp kosher salt, divided

1 tsp black pepper, divided

How to make Garlic Shrimp Pasta

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Set aside 1/4 c. pasta water and drain the rest. Return the pasta to the pot and drizzle with a little olive oil. Set aside.

Step 2: Rinse and pat dry the shrimp. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Then, add the shallot and cook for about 2 minutes or until aromatic. Next, add the garlic and cook for a minute more before adding the shrimp. Sprinkle the shrimp with half of the red pepper (adjust according to your preference), half tsp salt, and half tsp black pepper. Cook while stirring for about 3 to 4 minutes until both sides of the shrimp are pink and opaque. To a plate, transfer everything and set it aside.

Step 3: In the now-empty skillet, add the rest of the 1 tbsp olive oil. Add the veggies and the rest of the red pepper, salt, and black pepper. Cook for about 4 to 5 minutes or until the veggies are hot and lightly sauteed. Next, pour in the white wine and place the shrimp back in the skillet. Continue to cook for additional 2 minutes until the wine has reduced. Whisk in the lemon zest and juice. Then, take the skillet off the heat.

Step 4: To the skillet, toss in the pasta. You can add a little of the reserved pasta water if the pasta is too dry. Before serving, garnish with Parmesan and parsley. Enjoy!

Notes:

You can keep any leftovers in an airtight container for up to 3 days. Gently reheat with a splash of water or chicken broth. This will prevent the pasta from drying out.

If you want to make a gluten-free version of this dish, simply use gluten-free pasta noodles. Rinse the pasta noodles before adding them to the pan in Step 4.

Nutrition Facts:

SERVING: 1(of 4), CALORIES: 460 kcal, CARBOHYDRATES: 55g, PROTEIN: 38g, FAT: 12g, SATURATED FAT: 2g, CHOLESTEROL: 173mg, SODIUM: 554mg, FIBER: 9g, SUGAR: 5g

Garlic Shrimp Pasta

cherly PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin If… General Recipes Garlic Shrimp Pasta European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 460 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp extra-virgin olive oil divided
• 5 cloves garlic, minced
• 1 lb. fresh or frozen raw shrimp, peeled, tails removed (thaw in the refrigerator overnight before using if frozen)
• 1 shallot, peeled and diced
• 1/2-1 tsp crushed red pepper flakes divided (adjust according to your preference; 1 tsp will give you a good kick)
• 1/4 c. dry white wine such as Sauvignon Blanc (or swap with a low-sodium chicken broth)
• 24 oz. mixed vegetables of your choice, fresh or frozen (thaw and drain if frozen)
• 8 oz. whole-wheat linguine or similar thin pasta noodles
• 3 tbsp freshly grated Parmesan cheese (plus additional if desired)
• Zest and juice of 1 large or 2 small lemons
• 2 tbsp chopped fresh parsley (plus additional if desired)
• 1 tsp kosher salt, divided
• 1 tsp black pepper, divided

Instructions

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Set aside 1/4 c. pasta water and drain the rest. Return the pasta to the pot and drizzle with a little olive oil. Set aside.

Step 2: Rinse and pat dry the shrimp. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Then, add the shallot and cook for about 2 minutes or until aromatic. Next, add the garlic and cook for a minute more before adding the shrimp. Sprinkle the shrimp with half of the red pepper (adjust according to your preference), half tsp salt, and half tsp black pepper. Cook while stirring for about 3 to 4 minutes until both sides of the shrimp are pink and opaque. To a plate, transfer everything and set it aside.

Step 3: In the now-empty skillet, add the rest of the 1 tbsp olive oil. Add the veggies and the rest of the red pepper, salt, and black pepper. Cook for about 4 to 5 minutes or until the veggies are hot and lightly sauteed. Next, pour in the white wine and place the shrimp back in the skillet. Continue to cook for additional 2 minutes until the wine has reduced. Whisk in the lemon zest and juice. Then, take the skillet off the heat.

Step 4: To the skillet, toss in the pasta. You can add a little of the reserved pasta water if the pasta is too dry. Before serving, garnish with Parmesan and parsley. Enjoy!

Notes

You can keep any leftovers in an airtight container for up to 3 days. Gently reheat with a splash of water or chicken broth. This will prevent the pasta from drying out. If you want to make a gluten-free version of this dish, simply use gluten-free pasta noodles. Rinse the pasta noodles before adding them to the pan in Step 4.

Prep time: 9 mins | Cook time: 6 mins | Total Time: 15 mins | Servings: 3 (or 4 smaller servings)

Impress everyone around the dinner table with these simple yet flavorful garlic butter chicken bites. It’s one of the easiest chicken dishes you can throw together with minimal prep and ingredients.

Ingredients

1 tablespoon olive oil

1 1/2 tablespoons minced fresh garlic (4 cloves)

1 1/4 pounds boneless, skinless chicken breasts, cut into 1 1/4” pieces

1 1/2 teaspoons Italian seasoning

3 tablespoons unsalted butter, divided

2 tablespoons all-purpose flour

2 tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper

How to make Garlic Butter Chicken Bites

Step 1: On medium-high heat, preheat a 12-inch nonstick skillet. In the meantime, dab the chicken dry on all sides using paper towels. Then, sprinkle the chicken with flour, Italian seasoning, and your preferred amount of salt and pepper. Toss the chicken well until completely coated.

Step 2: In the hot skillet, add 1 tablespoon each of olive oil and butter. Once the butter starts melting, tilt the pan to every coat the bottom. Then, add the chicken in a single layer, making sure to leave enough space between the pieces of chicken. Sear the chicken for about 3 minutes until the bottom is nicely golden brown. Flip the chicken and continue to cook the other side for additional 2 minutes or until almost cooked through.

Step 3: In small pieces, add the rest of the 2 tablespoons of butter in the pan along with the garlic and parsley. Cook for a minute more. At this point, the internal temperature of the chicken should be 165 degrees.

Step 4: Remove from the heat when done and serve the garlic butter chicken bites immediately. Enjoy!

Notes:

Add more parsley for that extra herb flavor. You can also juice, half of a lemon for another layer of goodness.

Enjoy this chicken dish with lemon couscous. To make lemon couscous, simply bring 1 (14.5 ounces) can of chicken broth with 2 tbsp lemon and 2 tbsp water to a boil in a small pan. Then, add 1 c couscous (not pearl) once the mixture is boiling. Take off the heat and allow it to stand for about 5 minutes. Before serving, fluff the lemon couscous.
For a quick meal, serve these garlic butter chicken bites with sauteed or steamed veggies like squash, zucchini, asparagus, or broccoli.

Nutrition Facts:

Amount Per Serving: Calories 394, Calories from Fat 189, Fat 21g32%, Saturated Fat 9g56%, Cholesterol 151mg50%, Sodium 422mg18%, Potassium 784mg22%, Carbohydrates 8g3%, Fiber 1g4%, Sugar 1g1%, Protein 42g84%, Vitamin A 1242IU25%, Vitamin C 18mg22%, Calcium 54mg5%, Iron 2mg11%

Garlic Butter Chicken Bites

cherly Prep time: 9 mins | Cook time: 6 mins | Total Time: 15 mins | Servings: 3 (or 4 smaller servings) Remember it laterLike this recipe! Pin it to your… General Recipes Garlic Butter Chicken Bites European Print This

Serves: 3 Prep Time: 9mins Cooking Time: 6 mins 6 mins

Nutrition facts: 394 calories 21 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 1 1/2 tablespoons minced fresh garlic (4 cloves)
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 1 1/4” pieces
• 1 1/2 teaspoons Italian seasoning
• 3 tablespoons unsalted butter, divided
• 2 tablespoons all-purpose flour
• 2 tablespoons finely chopped fresh parsley
• Salt and freshly ground black pepper

Instructions

Step 1: On medium-high heat, preheat a 12-inch nonstick skillet. In the meantime, dab the chicken dry on all sides using paper towels. Then, sprinkle the chicken with flour, Italian seasoning, and your preferred amount of salt and pepper. Toss the chicken well until completely coated.

Step 2: In the hot skillet, add 1 tablespoon each of olive oil and butter. Once the butter starts melting, tilt the pan to every coat the bottom. Then, add the chicken in a single layer, making sure to leave enough space between the pieces of chicken. Sear the chicken for about 3 minutes until the bottom is nicely golden brown. Flip the chicken and continue to cook the other side for additional 2 minutes or until almost cooked through.

Step 3: In small pieces, add the rest of the 2 tablespoons of butter in the pan along with the garlic and parsley. Cook for a minute more. At this point, the internal temperature of the chicken should be 165 degrees.

Step 4: Remove from the heat when done and serve the garlic butter chicken bites immediately. Enjoy!

Notes

Add more parsley for that extra herb flavor. You can also juice, half of a lemon for another layer of goodness. Enjoy this chicken dish with lemon couscous. To make lemon couscous, simply bring 1 (14.5 ounces) can of chicken broth with 2 tbsp lemon and 2 tbsp water to a boil in a small pan. Then, add 1 c couscous (not pearl) once the mixture is boiling. Take off the heat and allow it to stand for about 5 minutes. Before serving, fluff the lemon couscous. For a quick meal, serve these garlic butter chicken bites with sauteed or steamed veggies like squash, zucchini, asparagus, or broccoli.

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8 slices

Enjoy summer all year round with this amazing Tomato Ricotta Tart. The punch of summer flavors and bold colors of this tart came together perfectly. Serve this delicious tart for breakfast or brunch, lunch, or even dinner. This tart is also great for any party or a brunch buffet.

INGREDIENTS

CRUST:

¼ c. extra virgin olive oil

1 ¼ c. all-purpose flour

¼ tsp baking powder

3 tbsp ice water

2 tbsp pine nuts, lightly toasted and coarsely chopped

¼ tsp kosher salt

¼ tsp ground black pepper

FILLING:

1 large egg, lightly beaten

2 cloves garlic, minced

¾ c. part-skim ricotta cheese

½ c. Gruyere cheese, shredded, divided

1 lb fresh tomatoes, seeded and cut into 1/4” thick slices

½ c. chopped fresh basil, divided

½ tsp kosher salt

How to make Tomato Ricotta Tart

Step 1: Prepare the oven. Preheat it to 450 degrees F. Using cooking spray, lightly grease a 9-inch pie pan.

Step 2: Place the flour, pine nuts, salt, baking powder, and pepper in the bowl of a food processor. Process until mixed.

Step 3: In a small measuring cup, whisk the olive oil and water. Add this to the food processor while it is still running and blend until you have a crumbly dough that is just coming together.

Step 4: Into the prepared 9-inch pie pan, sprinkle the dough. Using your fingers, gently press the dough into an even layer on the bottom and up the sides. Place in the preheated oven and bake for about 10 minutes. Then, take the dough out of the oven and set it aside.

Step 5: Place the ricotta, egg, garlic, salt, 1/4 of the chopped basil, and 1/4 c of the Gruyere cheese in a large bowl. Mix well until blended and pour in an even layer over the crust in the pie pan. On top, arrange the slices of tomato in a circular pattern, slightly overlapping the pieces. Over the tomato slices, sprinkle the rest of the 1/4 c. Gruyere cheese.

Step 6: Place in the oven and bake for about 25 minutes or until the filling is set and the cheese has melted. Remove from the oven when done and allow the tart to rest for about 10 minutes before you sprinkle the rest of the 1/4 c chopped fresh basil on top. Slice the tart and serve warm. Store any leftovers in the fridge, covered, for up to a week. When ready to consume, reheat in the microwave.

NUTRITION FACTS:

Serving: 1 SLICE | Calories: 229 KCAL | Carbohydrates: 18 G | Protein: 9 G | Fat: 14 G | Fiber: 1 G | Sugar: 2 G

Tomato Ricotta Tart

cherly Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8 slices Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes Tomato Ricotta Tart European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 229 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CRUST:
• ¼ c. extra virgin olive oil
• 1 ¼ c. all-purpose flour
• ¼ tsp baking powder
• 3 tbsp ice water
• 2 tbsp pine nuts, lightly toasted and coarsely chopped
• ¼ tsp kosher salt
• ¼ tsp ground black pepper
• FILLING:
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• ¾ c. part-skim ricotta cheese
• ½ c. Gruyere cheese, shredded, divided
• 1 lb fresh tomatoes, seeded and cut into 1/4” thick slices
• ½ c. chopped fresh basil, divided
• ½ tsp kosher salt

Instructions

Step 1: Prepare the oven. Preheat it to 450 degrees F. Using cooking spray, lightly grease a 9-inch pie pan.

Step 2: Place the flour, pine nuts, salt, baking powder, and pepper in the bowl of a food processor. Process until mixed.

Step 3: In a small measuring cup, whisk the olive oil and water. Add this to the food processor while it is still running and blend until you have a crumbly dough that is just coming together.

Step 4: Into the prepared 9-inch pie pan, sprinkle the dough. Using your fingers, gently press the dough into an even layer on the bottom and up the sides. Place in the preheated oven and bake for about 10 minutes. Then, take the dough out of the oven and set it aside.

Step 5: Place the ricotta, egg, garlic, salt, 1/4 of the chopped basil, and 1/4 c of the Gruyere cheese in a large bowl. Mix well until blended and pour in an even layer over the crust in the pie pan. On top, arrange the slices of tomato in a circular pattern, slightly overlapping the pieces. Over the tomato slices, sprinkle the rest of the 1/4 c. Gruyere cheese.

Step 6: Place in the oven and bake for about 25 minutes or until the filling is set and the cheese has melted. Remove from the oven when done and allow the tart to rest for about 10 minutes before you sprinkle the rest of the 1/4 c chopped fresh basil on top. Slice the tart and serve warm. Store any leftovers in the fridge, covered, for up to a week. When ready to consume, reheat in the microwave.

PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVINGS: 4 people

These gluten-free Tuscan Style Stuffed Mushrooms are packed with wonderful flavor and the perfect veggie dish that I’m pretty sure everyone will love! I am obsessed with the Portobello mushrooms that are lightly coated in a crispy coating with dried herb spices and do not forget the creamy sun-dried tomato sauce.

INGREDIENTS

Mushrooms:

2 tablespoons olive oil

1 large egg

4 Portobello mushrooms

3 tablespoons plain (all-purpose) flour (or sub with gluten-free flour blend)

½ teaspoon dried oregano

½ teaspoon dried paprika

½ teaspoon dried thyme

¼ teaspoon garlic salt

60 grams of soft goats cheese – or use a vegetarian version

50 grams of fresh baby spinach

30 grams Parmesan cheese – grated (or use a vegetarian hard cheese, as Parmesan isn’t vegetarian)

¼ teaspoon salt

½ teaspoon freshly ground black pepper

Sauce:

2 cloves garlic – peeled and minced

1 tablespoon olive oil

1 brown onion – peeled and sliced

½ teaspoon dried oregano

160 grams of sun-dried tomatoes

1 medium courgette – zucchini chopped into chunks

1 red bell pepper – de-seeded and sliced

120 ml vegetable stock

90 ml white wine

90 ml double (heavy) cream

50 grams Parmesan cheese – grated (or use a vegetarian hard cheese, as Parmesan isn’t vegetarian)

1 teaspoon paprika

1 tablespoon chopped parsley

90 grams of fresh baby spinach

pinch of salt and pepper

How to make Tuscan Style Stuffed Mushrooms

Step 1: After cutting the stalk out of the mushrooms, finely chop them. In a small bowl, lightly beat the egg. Place the flour, salt, pepper, oregano, thyme, paprika, and garlic salt in another shallow bowl and mix well.

Step 2: In a large frying pan or skillet, heat the olive oil over medium to high heat. In the meantime, dip and coat the entire mushrooms in the egg. Dredge the mushrooms in the flour mixture, coating the outside and being very careful not to get too much flour on the inside. In the hot pan, place the mushrooms and fry until both sides are lightly browned. On a grill tray, transfer the mushrooms.

Step 3: In the now-empty pan, add the spinach with a splash of water. Season with a pinch of salt and pepper. Cook the spinach for a minute, moving it around until wilted.

Step 4: Into chunks, break the goat cheese and place it in the mushrooms. On top, place the wilted spinach and sprinkle with Parmesan/veg-hard-cheese followed by a pinch of paprika. Set aside for a couple of minutes.

Step 5: To make the sauce, add oil to the same pan over medium heat. Then, add the onion and cook for about 2 minutes or until it begins to soften. Next, add the reserved mushroom stalks, garlic, oregano, paprika, sun-dried tomatoes, red peppers, and courgette (zucchini). Continue to cook for another 2 minutes, stirring using a spatula. Pour in the wine and let everything bubble for about 2 minutes. Lastly, pour in the vegetable stock and season with salt and pepper. Bring everything to a boil, then simmer for additional 5 minutes.

Step 6: Place the mushrooms under the grill and cook for about 2 to 3 minutes over medium heat until the cheese has melted. Take off the grill when done.

Step 7: Into the sauce, stir in the cream, Parmesan/veg-hard-cheese, and spinach. Top with the mushrooms. Cook for 3 to 4 minutes more or until the spinach has wilted and the sauce has thickened.

Step 8: Serve the Tuscan Style Stuffed Mushrooms garnished with some fresh parsley. Enjoy it by itself or with pasta, salad, or potatoes.

NUTRITION FACTS:

Calories: 509 kcal, Carbohydrates: 40g, Protein: 22g, Fat: 30g, Saturated Fat: 12g, Cholesterol: 92mg, Sodium: 953mg, Potassium: 2175mg, Fiber: 8g, Sugar: 21g, Vitamin A: 5930IU, Vitamin C: 76.1mg, Calcium: 377mg, Iron: 6.7mg

Tuscan Style Stuffed Mushrooms Recipe

cherly PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVINGS: 4 people These gluten-free Tuscan Style Stuffed Mushrooms are packed with wonderful flavor and… General Recipes Tuscan Style Stuffed Mushrooms Recipe European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 509 calories 30 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Mushrooms:
• 2 tablespoons olive oil
• 1 large egg
• 4 Portobello mushrooms
• 3 tablespoons plain (all-purpose) flour (or sub with gluten-free flour blend)
• ½ teaspoon dried oregano
• ½ teaspoon dried paprika
• ½ teaspoon dried thyme
• ¼ teaspoon garlic salt
• 60 grams of soft goats cheese - or use a vegetarian version
• 50 grams of fresh baby spinach
• 30 grams Parmesan cheese - grated (or use a vegetarian hard cheese, as Parmesan isn't vegetarian)
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Sauce:
• 2 cloves garlic - peeled and minced
• 1 tablespoon olive oil
• 1 brown onion - peeled and sliced
• ½ teaspoon dried oregano
• 160 grams of sun-dried tomatoes
• 1 medium courgette - zucchini chopped into chunks
• 1 red bell pepper - de-seeded and sliced
• 120 ml vegetable stock
• 90 ml white wine
• 90 ml double (heavy) cream
• 50 grams Parmesan cheese - grated (or use a vegetarian hard cheese, as Parmesan isn't vegetarian)
• 1 teaspoon paprika
• 1 tablespoon chopped parsley
• 90 grams of fresh baby spinach
• pinch of salt and pepper

Instructions

Step 1: After cutting the stalk out of the mushrooms, finely chop them. In a small bowl, lightly beat the egg. Place the flour, salt, pepper, oregano, thyme, paprika, and garlic salt in another shallow bowl and mix well.

Step 2: In a large frying pan or skillet, heat the olive oil over medium to high heat. In the meantime, dip and coat the entire mushrooms in the egg. Dredge the mushrooms in the flour mixture, coating the outside and being very careful not to get too much flour on the inside. In the hot pan, place the mushrooms and fry until both sides are lightly browned. On a grill tray, transfer the mushrooms.

Step 3: In the now-empty pan, add the spinach with a splash of water. Season with a pinch of salt and pepper. Cook the spinach for a minute, moving it around until wilted.

Step 4: Into chunks, break the goat cheese and place it in the mushrooms. On top, place the wilted spinach and sprinkle with Parmesan/veg-hard-cheese followed by a pinch of paprika. Set aside for a couple of minutes.

Step 5: To make the sauce, add oil to the same pan over medium heat. Then, add the onion and cook for about 2 minutes or until it begins to soften. Next, add the reserved mushroom stalks, garlic, oregano, paprika, sun-dried tomatoes, red peppers, and courgette (zucchini). Continue to cook for another 2 minutes, stirring using a spatula. Pour in the wine and let everything bubble for about 2 minutes. Lastly, pour in the vegetable stock and season with salt and pepper. Bring everything to a boil, then simmer for additional 5 minutes.

Step 6: Place the mushrooms under the grill and cook for about 2 to 3 minutes over medium heat until the cheese has melted. Take off the grill when done.

Step 7: Into the sauce, stir in the cream, Parmesan/veg-hard-cheese, and spinach. Top with the mushrooms. Cook for 3 to 4 minutes more or until the spinach has wilted and the sauce has thickened.

Step 8: Serve the Tuscan Style Stuffed Mushrooms garnished with some fresh parsley. Enjoy it by itself or with pasta, salad, or potatoes.

PREP TIME: 10 MINS | COOK TIME: 10 MINS | TOTAL TIME: 20 MINS | SERVINGS: 5

I love these easy and delicious cashew chicken lettuce wraps. Every bite is bursting with amazing flavors. Easily throw these cashew chicken using only simple ingredients in less than twenty minutes. Enjoy these bite-size pieces of chicken with cashew sauteed in a simple Asian sauce as a fun appetizer with any variety of green leafy lettuce or as the main dish with fresh fruits. For a healthier meal, you can even serve this cashew chicken with fried rice.

Ingredients

3 cloves garlic, minced

2 lbs boneless, skinless chicken breasts, cut into small pieces

2 tbsp low-sodium soy sauce

1 c. low-sodium chicken broth

1/2 tsp freshly grated ginger

1 tbsp rice vinegar

2 tbsp cornstarch

1/4 c. hoisin sauce

1-2 tsp Sriracha hot sauces to taste

3/4 c. unsalted cashews

2 tsp sesame oil or substitute canola oil

5 green onions, chopped, divided

1 head of green leafy lettuce (romaine, bib, or butter)

salt and freshly ground black pepper

How to make Cashew Chicken Lettuce Wraps

Step 1: Season all sides of the chicken with salt and pepper.

Step 2: Place the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch in a small bowl. Mix well until combined.

Step 3: In a large skillet, heat the oil over medium heat. Once the oil is hot, add the chicken pieces to the skillet and cook for about 5 minutes, flipping once until completely cooked. Then, add the garlic and continue to cook for 30 seconds.

Step 4: Adjust the heat to low and pour in the sauce. Cook further while stirring constantly until the sauce has thickened. To taste, add some sriracha hot sauce and stir in the cashews and most of the green onions.

Step 5: Remove from the heat when done and serve the cashew chicken in cold lettuce wraps. If desired, garnish with the reserved chopped green onions. Serve and enjoy!

Nutrition Facts:

Calories: 400 kcal, Carbohydrates: 20g, Protein: 44g, Fat: 15g, Saturated Fat: 2g, Cholesterol: 116mg, Sodium: 833mg, Potassium: 1056mg, Fiber: 2g, Sugar: 7g, Vitamin A: 715IU, Vitamin C: 11.3mg, Calcium: 55mg, Iron: 3mg

Cashew Chicken Lettuce Wraps

cherly PREP TIME: 10 MINS | COOK TIME: 10 MINS | TOTAL TIME: 20 MINS | SERVINGS: 5 I love these easy and delicious cashew chicken lettuce wraps. Every bite is… General Recipes Cashew Chicken Lettuce Wraps European Print This

Serves: 5 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 400 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cloves garlic, minced
• 2 lbs boneless, skinless chicken breasts, cut into small pieces
• 2 tbsp low-sodium soy sauce
• 1 c. low-sodium chicken broth
• 1/2 tsp freshly grated ginger
• 1 tbsp rice vinegar
• 2 tbsp cornstarch
• 1/4 c. hoisin sauce
• 1-2 tsp Sriracha hot sauces to taste
• 3/4 c. unsalted cashews
• 2 tsp sesame oil or substitute canola oil
• 5 green onions, chopped, divided
• 1 head of green leafy lettuce (romaine, bib, or butter)
• salt and freshly ground black pepper

Instructions

Step 1: Season all sides of the chicken with salt and pepper.

Step 2: Place the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch in a small bowl. Mix well until combined.

Step 3: In a large skillet, heat the oil over medium heat. Once the oil is hot, add the chicken pieces to the skillet and cook for about 5 minutes, flipping once until completely cooked. Then, add the garlic and continue to cook for 30 seconds.

Step 4: Adjust the heat to low and pour in the sauce. Cook further while stirring constantly until the sauce has thickened. To taste, add some sriracha hot sauce and stir in the cashews and most of the green onions.

Step 5: Remove from the heat when done and serve the cashew chicken in cold lettuce wraps. If desired, garnish with the reserved chopped green onions. Serve and enjoy!

PREP TIME: 30 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 30 MINS | SERVINGS: 10

This Shepherd’s Pie is a delicious pie with layers of scrumptious ground beef, vegetables, and home-style mashed potatoes. My family’s favorite and a very savory pie that is excellent to serve all year round!

Ingredients

Mashed Potato Topping:

4 tbsp butter

2 lbs potatoes, peeled and cut into big chunks

¼ to ½ c. milk

salt and pepper to taste

¼ c. sour cream

Filling:

2 cloves garlic, minced

1 small onion, diced

1 lb ground beef

2 c. frozen peas, carrots, and corn medley

1 tbsp Worcestershire sauce

2 tbsp flour

1 tbsp tomato paste

½ c. beef broth

1 tsp rosemary

1 bay leaf

½ tsp thyme

How to make Shepherd’s Pie

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In a pot with water, boil the potatoes until fork-tender. Drain the potatoes when done and return to the pot. Then, add the butter, sour cream, milk, salt, and pepper. Using a hand masher or mixer, mash the potatoes until your desired consistency and set aside.

Step 3: Cook the ground beef, onions, and garlic in a large skillet until browned. Drain the excess grease when done. Then, add the frozen vegetables and cook for another 5 to 7 minutes, stirring often. Over the meat and veggies, sprinkle the flour, and stir well before mixing in the tomato paste. Next, pour in the beef broth and add the Worcestershire sauce, rosemary, thyme, and bay leaf.

Step 4: Bring everything to a simmer, then adjust the heat to low. Put the lid on and continue to cook for another 10 minutes. To prevent the meat from drying out, pour in extra broth.

Step 5: Take the pot off the heat and discard the bay leaves. In a greased 9 x 13-inch dish, evenly spread the meat mixture. On top, evenly spread the mashed potatoes. Or pipe the mashed potatoes onto the meat. You can even make designs and ridges using a fork. Bake in the preheated oven for about 30 minutes or until the pie is brown and bubbly. To brown the potatoes more, broil the pie for a couple of minutes.

Tips:

Allow the filling to cool in the casserole dish for approximately 20 minutes before layering the potatoes on top to prevent the mashed potatoes from sinking.

You can evenly spread the potatoes over the meat, pipe, or make designs and ridges.

Nutrition Facts:

Sodium: 163mg | Calcium: 63mg | Vitamin C: 24mg | Vitamin A: 432IU | Sugar: 3g | Fiber: 4g | Potassium: 636mg | Cholesterol: 48mg | Calories: 261 kcal | Saturated Fat: 7g | Fat: 15g | Protein: 13g | Carbohydrates: 19g | Iron: 4mg

Shepherd’s Pie

cherly PREP TIME: 30 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 30 MINS | SERVINGS: 10 This Shepherd’s Pie is a delicious pie with layers of scrumptious… General Recipes Shepherd’s Pie European Print This

Serves: 10 Prep Time: 30 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 163 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Mashed Potato Topping:
• 4 tbsp butter
• 2 lbs potatoes, peeled and cut into big chunks
• ¼ to ½ c. milk
• salt and pepper to taste
• ¼ c. sour cream
• Filling:
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 lb ground beef
• 2 c. frozen peas, carrots, and corn medley
• 1 tbsp Worcestershire sauce
• 2 tbsp flour
• 1 tbsp tomato paste
• ½ c. beef broth
• 1 tsp rosemary
• 1 bay leaf
• ½ tsp thyme

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In a pot with water, boil the potatoes until fork-tender. Drain the potatoes when done and return to the pot. Then, add the butter, sour cream, milk, salt, and pepper. Using a hand masher or mixer, mash the potatoes until your desired consistency and set aside.

Step 3: Cook the ground beef, onions, and garlic in a large skillet until browned. Drain the excess grease when done. Then, add the frozen vegetables and cook for another 5 to 7 minutes, stirring often. Over the meat and veggies, sprinkle the flour, and stir well before mixing in the tomato paste. Next, pour in the beef broth and add the Worcestershire sauce, rosemary, thyme, and bay leaf.

Step 4: Bring everything to a simmer, then adjust the heat to low. Put the lid on and continue to cook for another 10 minutes. To prevent the meat from drying out, pour in extra broth.

Step 5: Take the pot off the heat and discard the bay leaves. In a greased 9 x 13-inch dish, evenly spread the meat mixture. On top, evenly spread the mashed potatoes. Or pipe the mashed potatoes onto the meat. You can even make designs and ridges using a fork. Bake in the preheated oven for about 30 minutes or until the pie is brown and bubbly. To brown the potatoes more, broil the pie for a couple of minutes.

Notes

Allow the filling to cool in the casserole dish for approximately 20 minutes before layering the potatoes on top to prevent the mashed potatoes from sinking. You can evenly spread the potatoes over the meat, pipe, or make designs and ridges.

PREP TIME: 5 MINS | COOK TIME: 25 MINS | YIELD: 8

Enjoy a big bowl of this flavorful and nutritious creamy chicken soup with pasta and spinach anytime with this easy recipe. The perfect soup for cold weather that you can whip in less than thirty minutes. For a lower carbs option, you can swap the noodles with zucchini noodles or sweet potato noodles. Or stick to the noodles and use whatever you have available such as traditional egg noodles, broken spaghetti, rotini, or macaroni.

INGREDIENTS

2 tsp olive oil

2 garlic cloves, minced

1 pound (450 grams) cooked shredded or chopped chicken breast (or rotisserie chicken)

4 c (1l) low-sodium chicken broth, or vegetable broth

1/2 c. chopped onion

1/2 c. diced celery

1 c. diced carrots

1 c. cream cheese, softened

1 1/2 c. shredded mild cheddar cheese

1/2 c. heavy cream

2 c. chopped spinach

2 c. uncooked ditalini pasta (or any other small pasta)

1/2 c. Parmesan cheese for garnish, optional

1/2 tsp kosher salt and fresh black pepper

HOW TO MAKE CREAMY CHICKEN SOUP WITH PASTA AND SPINACH

Step 1: Heat the olive oil in a large Dutch oven. Then, add the carrots, celery, onion, and garlic. Saute for about 5 minutes until the veggies are tender and the garlic is aromatic. Next, add the cooked chicken and cook for additional 3 minutes, stirring. Pour in the broth and add the heavy cream followed by the cream cheese. Put the lid on and bring everything to a boil. Continue to cook for another 15 minutes.

Step 2: Decrease the heat and remove the lid. Then, add the pasta and cheddar. Let everything simmer until the pasta is cooked to your desired doneness.

Step 3: Toward the end, add the spinach and stir well until wilted. Season with salt and black pepper to taste.

Step 4: Into bowls, ladle the creamy chicken pasta soup and sprinkle with more Parmesan cheese on top. Serve right away. Enjoy!

Note:

For a thinner chicken pasta soup, cook the pasta separately. At the end of cooking time, add the pasta to the soup and reheat before serving.

Nutrition Facts:

Energy 325.92 cal, Fat 18.42 g, Protein 14.66 g, Carbs 28.16 g, Saturated Fat 9.49 g, Polyunsat Fat 1.09 g, Monounsat Fat 5.4 g, Sugar 3.28 g, Cholesterol 48.15 mg, Sodium 670.5 mg, Potassium 443.24 mg, Fiber 4.11 g

CREAMY CHICKEN SOUP WITH PASTA AND SPINACH

cherly PREP TIME: 5 MINS | COOK TIME: 25 MINS | YIELD: 8 Enjoy a big bowl of this flavorful and nutritious creamy chicken soup with pasta and spinach anytime with… General Recipes CREAMY CHICKEN SOUP WITH PASTA AND SPINACH European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 325.92 calories 18.42 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tsp olive oil
• 2 garlic cloves, minced
• 1 pound (450 grams) cooked shredded or chopped chicken breast (or rotisserie chicken)
• 4 c (1l) low-sodium chicken broth, or vegetable broth
• 1/2 c. chopped onion
• 1/2 c. diced celery
• 1 c. diced carrots
• 1 c. cream cheese, softened
• 1 1/2 c. shredded mild cheddar cheese
• 1/2 c. heavy cream
• 2 c. chopped spinach
• 2 c. uncooked ditalini pasta (or any other small pasta)
• 1/2 c. Parmesan cheese for garnish, optional
• 1/2 tsp kosher salt and fresh black pepper

Instructions

Step 1: Heat the olive oil in a large Dutch oven. Then, add the carrots, celery, onion, and garlic. Saute for about 5 minutes until the veggies are tender and the garlic is aromatic. Next, add the cooked chicken and cook for additional 3 minutes, stirring. Pour in the broth and add the heavy cream followed by the cream cheese. Put the lid on and bring everything to a boil. Continue to cook for another 15 minutes.

Step 2: Decrease the heat and remove the lid. Then, add the pasta and cheddar. Let everything simmer until the pasta is cooked to your desired doneness.

Step 3: Toward the end, add the spinach and stir well until wilted. Season with salt and black pepper to taste.

Step 4: Into bowls, ladle the creamy chicken pasta soup and sprinkle with more Parmesan cheese on top. Serve right away. Enjoy!

Notes

For a thinner chicken pasta soup, cook the pasta separately. At the end of cooking time, add the pasta to the soup and reheat before serving.