Chicken Tetrazzini

Easy and delicious Cheesy Chicken Tetrazzini - Chicken and pasta in a creamy sauce with lots of flavor. It's a family favorite dinner meal!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 8

Calories 710 kcal

Author Kristyn Merkley

Ingredients

16 oz linguini cooked

1/2 cup butter softened

4 chicken breasts cooked and diced

2 cans cream of chicken soup

2 cups sour cream

1 tsp salt

1/2 tsp pepper

1/2 cup chicken broth

2 tbsp Parmesan cheese grated

2 cups Mozzarella cheese shredded

Instructions

Cook noodles according to box instructions. Set aside.

In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.

Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake at 350 for 40-45 minutes. 

BAKED SAUSAGE, SPINACH AND EGG BREAKFAST TAQUITOS

Baked taquitos are my FAVORITE. There is no reason to fry a taquito ever again, okay!! They get plenty crispy by baking them and they are so much healthier that way. These breakfast taquitos were fantastic.

PREP TIME 15 MINUTES

COOK TIME 10 MINUTES

TOTAL TIME 25 MINUTES

AUTHOR JENN H

SERVINGS 7 TAQUITOS

A baked taquito that is crispy on the outside and loaded with flavorful breakfast ingredients on the inside.

Ingredients

1/2 Lb sausage

2 cups spinach fresh, chopped

1/3 cup diced green bell pepper

6 large eggs

2 tablespoon Feta cheese crumbled

1/2 cup shredded cheese shredded, any flavor (Cheddar, Pepper Jack, Monterey, etc. . . )

1/2 cup salsa plus more for serving

7 medium tortillas corn or flour

cooking spray

kosher salt

Instruction

Preheat oven to 425 degrees. Brown sausage in a large skillet over medium heat. When sausage is almost cooked through, add the chopped spinach and bell pepper and saute for a few minutes. Crack eggs into a bowl, whisk and add to skillet. Stir occasionally until eggs are just barely cooked through. Remove from heat and stir in the Feta cheese.

Microwave tortillas for 30 seconds or until pliable. Divide filling between tortillas. Top each with a little shredded cheese and salsa. Roll up tightly and place, seam-side down, on a baking sheet that has been lined with foil (this makes for a much easier clean up). Spray tops of taquitos lightly with cooking spray and sprinkle with a little kosher salt. Bake for 10-15 minutes or until crispy. Serve with extra salsa for dipping. Makes 7 taquitos.

Lemon Bars

 How to Make Lemon Bars

CRUST

1 cup (2 sticks or 226g) butter, room temperature

1/2 cup (100g) granulated sugar

2 cups (256g) all-purpose flour

FILLING

4 large eggs, room temperature

1 1/2 cups (300g) granulated sugar

1/4 cup (32g) all-purpose flour

2/3 cup (160ml) freshly squeezed lemon juice

9×13 pan (I love this recipe in an 8×10 pan as well, the crust is wonderfully thick)

aluminum foil

Room temperature ingredients are key! I teach you how to quickly warm up butter and eggs here. Out of eggs? Check out some Egg Substitutes to try in this recipe!

Lining your pan with foil is optional. You can also use parchment paper, I would just make sure it extends up over the sides for easy bar removal.

Only have 2 lemons but want to get as much juice as possible? Take the lemon and roll it on the counter roughly, pressing hard on the lemon. This will help to loosen up the juices before extraction.

Try to get your crust as even as possible! In case you were wondering how to make lemon bar crust, I will share my secret! I press the crumbs into the pan then go back with a hard flat surface (like a drinking glass) and press down on the crust. This helps to create an even surface.

Feel free to use only 1/2 cup of lemon juice the first time you are making these bars. I just happen to like that awesome extra lip-smackin-kick of the real lemon juice and like to use a lot!

Make these bars Gluten-Free simply by using an interchangeable Gluten-Free flour. I used Namaste Perfect Flour Blend and it worked beautifully.

How to Store Lemon Bars

While these bars can be kept out at room temperature for several hours, they should be refrigerated if you can’t finish off the pan the same day you make it. If you know that you are going to be storing them, try to only cut off the pieces you need, not cutting up the entire pan into bars. (Hint: This also means nice crisp cuts when you serve them cold!) I usually place a piece of plastic wrap directly on top of the bars and then cover with foil. Lemon bars can be stored for several days in the refrigerator.

Baked Sausage, Spinach and Egg Breakfast Taquitos

 Baked Sausage, Spinach and Egg Breakfast Taquitos

PREP TIME 15 minutes

COOK TIME 10 minutes

TOTAL TIME 25 minutes

AUTHOR Jenn H

SERVINGS 7 Taquitos

A baked taquito that is crispy on the outside and loaded with flavorful breakfast ingredients on the inside.

Ingredients

1/2 Lb sausage

2 cups spinach fresh, chopped

1/3 cup diced green bell pepper

6 large eggs

2 tablespoon Feta cheese crumbled

1/2 cup shredded cheese shredded, any flavor (Cheddar, Pepper Jack, Monterey, etc. . . )

1/2 cup salsa plus more for serving

7 medium tortillas corn or flour

cooking spray

kosher salt

Instructions

Preheat oven to 425 degrees. Brown sausage in a large skillet over medium heat. When sausage is almost cooked through, add the chopped spinach and bell pepper and saute for a few minutes. Crack eggs into a bowl, whisk and add to skillet. Stir occasionally until eggs are just barely cooked through. Remove from heat and stir in the Feta cheese.

Microwave tortillas for 30 seconds or until pliable. Divide filling between tortillas. Top each with a little shredded cheese and salsa. Roll up tightly and place, seam-side down, on a baking sheet that has been lined with foil (this makes for a much easier clean up). Spray tops of taquitos lightly with cooking spray and sprinkle with a little kosher salt. Bake for 10-15 minutes or until crispy. Serve with extra salsa for dipping. Makes 7 taquitos.

Nutrition Facts

Baked Sausage, Spinach and Egg Breakfast Taquitos

Amount Per Serving

Calories 288Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g30%

Cholesterol 174mg58%

Sodium 708mg30%

Potassium 298mg9%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 3g3%

Protein 15g30%

Vitamin A 1222IU24%

Vitamin C 9mg11%

Calcium 134mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Chocolate Covered Peanut Butter Crunch Balls

 

Chocolate Covered Peanut Butter Crunch Balls

Satisfy your chocolate and peanut butter cravings with these easy Chocolate Covered Peanut Butter Crunch Balls! This delicious candy is great for the holidays and cookie trays!

 Prep Time10 minutes

 Total Time10 minutes

 Servings48

 Calories171kcal

 AuthorTrish - Mom On Timeout

Ingredients

2 cups crunchy peanut butter

1/2 cup butter 1 stick - softened

3 cups powdered sugar 3 to 4 cups

1 tsp vanilla extract

2 cups crispy rice cereal

16 oz chocolate candy coating CandiQuik

1/4 cup salted peanuts roughly chopped - optional

Instructions

Combine peanut butter and butter together in a large mixing bowl and mix until well combined.

Stir in vanilla extract.

Gradually add in the powdered sugar, half a cup at a time until mixture is nice and smooth and you can easily form balls.

Stir in crispy rice cereal.

Shape into 1 inch balls and refrigerate for 30 minutes on a waxed paper lined baking sheet. (You can also freeze for 20 minutes.)

Melt candy coating following melting directions on package.

Dip the peanut butter balls into the chocolate using a toothpick or dipping tools (I use these.)

Transfer to wax paper and sprinkle chopped peanuts on top immediately.

Let candy stand until the chocolate is firm.

Store in an airtight container.

Nutrition

Calories: 171kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 72mg | Potassium: 77mg | Fiber: 1g | Sugar: 15g | Vitamin A: 59IU | Calcium: 6mg | Iron: 1mg

 

Baked Cabbage Steaks

 Baked cabbage steaks preheat oven 400 wash and remove outer leaves trim stem off, cut 1 to 1 1/2 inch steaks brush both sides with olive oil, garlic salt, and pepper both sides bake 30 to 40 minutes I like mine at 40 min so edges start to brown delicious and calorie friendly