Toasted Cheese Ravioli With Pizza Sauce

Baked not fried, these toasted cheese ravioli are the perfect game day snack or appetizer. You won’t be able to stop snacking on them!

Coming at you with another game day recipe! I’m obsessed with these crispy toasted ravioli. They’re easy to make and SUCH a total crowd pleaser. They’re one of those things that I have to make when I have company coming over or I will literally eat them all myself. Although, thankfully, my picky little 4-year-old loves these too. And since he eats like such a bird, I don’t usually have any issues pumping him full of carbs and cheese.

I made these when my in-laws were coming over one evening. They were our appetizer before pizza arrived. It was obviously a healthy night of eating. Everything in moderation, 80/20, etc., right?! But in all seriousness, these really are the perfect party food. Everyone loves them, they’re relatively easy to make, they’re crispy and crunchy even as they cool to room temperature, and they’re a pretty hearty appetizer (thanks to the the cheese filling!) that will keep your guests happy and full. Oh and they include dipping sauce which automatically makes something a winner

You make these using a standard breading process. Dip the cooked ravioli into beaten eggs and then into a mixture of bread crumbs, herbs and spices, and more cheese. You’ll love the salty flavor of the Parmesan in the breading. Place them on a parchment paper lined baking sheet (because no one likes a big clean-up after a party) and bake. Easy as that! The only thing left to do after that is watch them disappear…and that will happen quickly!

Toasted Cheese Ravioli With Pizza Sauce

yield: 12 Servings
Total time: 35 minutes
Prep time: 15 minutes
Pook time: 20 minutes
Baked not fried, these toasted cheese ravioli are the perfect game day snack or appetizer. You won’t be able to stop snacking on them!

Ingredients :

• 1 package (25 oz) frozen cheese ravioli
• 2 large eggs
• 3/4 cup Panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup traditional bread crumbs
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• Pizza sauce for dipping

Read more : Toasted Cheese Ravioli With Pizza Sauce

Slow Cooker Buffalo Chicken Dip

This is my all-time favorite buffalo chicken dip recipe!  It’s full of big flavors, and extra-easy when made in the crock pot.  Win-win. :)

This weekend, Henry and I made a quick road trip down to Wichita for an extra special celebration — my parents’ 60th birthday party!

But of course, knowing my parents, it wasn’t just any party.  (Yes, the apple doesn’t fall far from the tree.)

It was a “hippie dippie party“.

Over the course of the evening, over 60 friends and family arrived sporting their grooviest tie-dye, fringe, bell bottoms, peasant blouses, platform shoes, knee boots, beads, head scarves, and more.  And to go with the theme, everyone also arrived with a dip in tow to share!

I took the easy route and borrowed a friend’s cute mumu for the night, which turned out to be fabulously comfy and allowed plenty of room for sampling the dozens of dips that arrived for the party.  And then my own contribution to the dip-a-thon, I decided to put the crock pot to work making one of my all-time favorite appetizers.  It only took about 10 minutes to prep, and disappeared before the first Simon and Garfunkel record was over.  ;)

Let’s hear it for this far-out Slow Cooker Buffalo Chicken Dip!

 I’ve been making my Skinny Buffalo Chicken Dip in the oven for years and years.  But after my recent success transitioning my Spinach Artichoke Dip to the slow cooker, I decided it would be fun to try slow cooking this one as well.

As it turns out, it works like a charm!

Simply add all of your traditional buffalo chicken dip ingredients to the bowl of a slow cooker……stir them together……and then after cooking the mixture on high for 60-90 minutes, or on low for 2-3 hours……this ridiculously irresistible dip will be ready to serve.  And I do mean irresistible.  I’ve made buffalo chicken dip dozens of times, and there are never ever leftovers.  It’s a delicious fact of life that I’m ok with.  :)

Feel free to add some extra blue cheese and green onions on top, and either just serve it in the slow cooker……or transfer it to a serving dish for easier crowd-dipping.  And enjoy every. last. bite.

We sure did.  :)

Slow Cooker Buffalo Chicken Dip

Gluten free
Total time : 1hour 40minutes
Yield : 6-8servings

This Slow Cooker Buffalo Chicken Dip is extra-easy when made in the crock pot, and just as irresistible and delicious as always!

Ingredients : 

• 1 (8-ounce) block reduced-fat cream cheese, roughly cut into 1-inch cubes
• 4 ounces crumbled blue cheese*
• 3 cups diced or shredded cooked chicken
• 2 cups shredded part-skim mozzarella cheese
• 1 cup hot sauce** (I recommend Frank’s)
• 1 cup plain Greek yogurt or sour cream
• 1/2 cup thinly-sliced green onions (about 3 green onions)
• 1 Tablespoon ranch seasoning***
• (optional toppings: extra crumbled blue cheese, thinly-sliced green onions, chopped celery, and/or a drizzle of hot sauce)

Read More :  Slow Cooker Buffalo Chicken Dip

Spicy Southern Hot Corn

Every Thanksgiving my husband begs for this Spicy Southern Hot Corn! This sassy Southern-style recipe has been part of our holiday meal tradition for years and doubles as a side dish AND a dip. Get ready to rock those parties and potlucks and be sure to have the recipe handy – people will totally harass you for it!

So… it’s super duper common for this dish to be served appetizer-style with a mountain of tortilla chips or a fresh fluffy baguette.

Don’t get me wrong, my husband and I will GLADLY inhale this dish with either delivery method but I’ve got to say, my favorite way to eat this spicy creamed corn is alongside a plateful of holiday sides and mains.

We typically make it with Christmas and Thanksgiving dinner and there’s something so magical about throwing caution to the wind and ignoring any semblance of food spacing on our plates. If I can push a little mashed potatoes, cranberry sauce, and stuffing into every bite of hot corn I’ve basically won at life. The creamy, spicy corn is at perfect harmony with the savory carbalicious stuffing, tart cranberry sauce, and buttery mashed potatoes. It’s even great on chicken and/or turkey too.

Everything. It’s great with everything!

Ok seriously, just writing up this post has me dying to reheat the last cup of leftover hot corn. I made it early so I could snap some photos for this post, but I’m not allowed to eat another bite of of the creamy, spicy deliciousness because I promised it to Paul already.

Hmmm… Maybe I’ll eat it and then make it again tonight before he gets home tonight… YES!

Spicy southern hot corn for everyone!

Whether you go the appetizer route or whip this up as an easy peasy side dish, this spicy southern hot corn is sure to rock your plate! Make it as spicy or as mild as your heart desires.

One Thanksgiving I made it so spicy that I’m pretty sure people started sweating and fanning their faces. It was totally worth it!

Notes

As written above this dish is quite mild in spice/heat.
We like it spicy, so each time I taste before baking, then add 2-3 TBSP of HOT green salsa ( this brand is everything!) and some extra jalapeño. If you can handle the heat, totally follow suit! We love this dish as spicy as we can get it!

No bell peppers handy? Feel free to use canned Mexi-corn, which has diced bell peppers mixed in with the corn.

This makes a fabulous make-ahead dish for any occasion so feel free to prep it all the night before and bake when you're ready the next day! Enjoy!

Recipe yields approx. 4 cups.

Spicy Southern Hot Corn

prep 5 minscook 20 minstotal 25 mins
author jenn laughlin - peas and crayons
yield 6 servings

Ingredients : 

• 3 + 1/2 cups corn (fresh, canned, or frozen)
• 1/2 large red bell pepper, diced
• 2 fresh jalapeno peppers, diced (seeds/veins removed)
• 3-4 TBSP diced pickled jalapeno peppers, extra to taste
• 2 + 1/2 TBSP butter
• 4 oz cream cheese
• 1/4 tsp paprika (regular, not smoked)
• 1 cup freshly grated sharp cheddar cheese
• salt and pepper, to taste

Extras :

• hot sauce
• extra cheese for topping
• extra jalapeños for a fiery kick!
• spicy green salsa (see note below)
• cilantro or parsley for topping

Read More : Spicy Southern Hot Corn

Million Dollar Spaghetti Casserole

Million Dollar Spaghetti Casserole is an easy hearty casserole that is both budget-friendly and easy to make. This casserole is simple and a delicious way to feed a family or a crowd!

When I have a hungry family to feed, I break out an old fashioned casserole. Hearty casseroles are designed for that kind of work! Potlucks, large family gatherings… whatever your need, a casserole will be there for you. This recipe for Million Dollar Spaghetti is one of my all time favorite casseroles. It’s basically an easy combination of baked spaghetti and lasagna. (I know, it sounds delicious doesn’t it?)

As only the best family recipes are, this million dollar spaghetti is budget-friendly. It yields a ton of food, and the ingredients aren’t complicated or expensive. In that way, this casserole is a fantastic part of your weeknight meal routine.

I like using Italian sausage for the extra flavor, but in a pinch you can substitute regular ground beef.

The leftovers for this dish are tremendous. The pasta softens up a little bit when reheating, but the flavor is just as good as when it was fresh out of the oven.

Million dollar spaghetti casserole is an ooey-gooey, hearty, rich comfort food. You’ll enjoy every bite, and—if you’re like me—you’ll start looking for the next time you can make it. Enjoy.

Recipe Notes:

Cheese: You can use either cottage cheese or ricotta cheese for this recipe. Whichever sounds better to you! I’m partial to the cottage cheese because I think it lends the final recipe a great creaminess.

Pasta: Spaghetti noodles are just one of the many different kinds of pasta that will work in this dish. I love using ziti or rigatoni noodles on occasion.

Serving: My advice is to serve this recipe with garlic bread and salad. They make an awesome first course while the casserole is cooling.

Baking: Million Dollar Spaghetti Casserole can be made up to 24 hours ahead of time.  Ensure you cover & refrigerate the pan.  Once baked, allow the casserole sit out and cool for a good 10-15 minutes before serving.

Freezing: To freeze the casserole, wrap it in plastic wrap first, and then aluminum foil. Let it thaw overnight in the fridge before baking.

Million Dollar Spaghetti Casserole

Million Dollar Spaghetti Casserole is an easy hearty casserole that is both budget-friendly and easy to make. This casserole is simple and a delicious way to feed a family or a crowd!

Ingredients : 

• 16 Ounces Dried Spaghetti Noodles
• 1 Large Yellow Onion , Chopped
• 4-6 Cloves Garlic , Minced
• 1 1/2 Pounds Sweet Italian Sausage , Casing Removed
• 3 teaspoons Dried Italian Seasoning , divided
• 2–24 Ounce Jars Spaghetti Sauce-Divided
• 8 Ounces Cottage Cheese or Ricotta Cheese
• 8 Ounces Cream Cheese , At Room Temperature
• 1/4 Cup Sour Cream
• 3 Cups Mozzarella , Shredded-Divided
• 1/2 Cup Butter , Cut Into Slices-Divided

Read More : Million Dollar Spaghetti Casserole

Ravioli with Garlic Basil Oil

Creamy cheese ravioli sautéed in a light sauce of garlic and basil. Ravioli with Garlic Basil Oil is a great 25 minute meal!

Hey all!

Did any of you ever watch Newlyweds: The First Year on Bravo?

I really enjoyed that show and, as a soon to be newlywed myself, I have been just dying to watch it again. But I haven’t seen any promotions for a new season and I feel like it’s been a year since the last season ended. Anyone know if it’s coming back?

I even tried looking to see if there were any casting calls for a new season. If so, you know I would be telling Matt we need to get on it! I mean, we have a good story I think. Long distance couple finally able to be together for their first year of marriage and first year living together. Come on Bravo, throw me a bone here 😉

To wet my appetite I’ve been going through and watching the old seasons online. And of course I was getting super emotional when it shows their weddings and started balling my eyes out. It’s just so sweet, especially now that I’m going to be one of them!

So if any of you have the hookup on that show, holla at cha girl 😉

Well, as I wait for Bravo to put the show back on, let me give you a super easy dinner idea. Ravioli with Garlic Basil Oil. 25 minute meal. Easy. Delicious.

The flavor combinations in here knock this out of the park. Gently roasted garlic with fresh basil leaves makes the whole house smell amazing, and eating it is even more amazing! The creamy ravioli is balanced out with the bite of red pepper flakes, the sweet earthiness of basil, and that garlicy deliciousness.

This is definitely a good weeknight, running out of time and energy, dinner. And you know me, I like easy meals.

Hope you enjoy it and happy cooking!

Ravioli with Garlic Basil Oil

Prep time :7 mins
Cook time : 15 mins
Total time : 22 mins
Recipe type: Main
Cuisine: Italian
Serves: 4

Ingredients : 

• 1 25oz bag frozen cheese ravioli
• Salt
• ⅓ cup olive oil
• 5 large garlic cloves, minced
• ¼ tsp red pepper flakes
• ½ cup chopped basil leaves
• ½ cup grated parmesan cheese
• Ground black pepper, to garnish

Read More : Ravioli with Garlic Basil Oil

Easy Cheesy Spinach Dip

Hey guys! I think I’ve confessed to you already that I am a dipper. I love to dip just about anything! Since my family gets together often, in general, but specifically around the Holidays, we’re constantly having to discover new recipes. I’m always volunteering to find new dips 🙂 Today I am sharing with you a very simple and yummy Easy Cheesy Spinach Dip.
I have very good intentions when I buy the bulk packages of spinach at Sam’s Club, but often, the spinach will start to go bad before I can use it all. This was a great recipe to make sure that spinach doesn’t go to waste! Best part is, its crazy simple to make. Just put all the ingredients together and melt in the microwave, easy as that!! It’s great for chips, crackers or even toasted bread chips and is a simple but delicious appetizer.
Hope you enjoy this simple but tasty recipe. To print, click below:

Cheesy Spinach Dip

Difficuly : Simple
Serves: 8-10

Ingredients :

• 1 - 10 oz pkg frozen chopped spinach, thawed & drained
• 16 oz Velveeta, cut into small cubes
• 5 oz Cream Cheese, cubed
• 1 - 10 oz can Rotel Diced Tomatoes & Green Chilies, undrained
• 8 slices cooked bacon, crumbled

Read More : Easy Cheesy Spinach Dip

No Bake Chocolate Peanut Butter Mini Cheesecake

Chocolate and peanut butter… Do you like this combination? If your answer is yes, we have an awesome dessert for you – No Bake Chocolate Peanut Butter Mini Cheesecake ♥

If you wish to impress someone special, they also make a perfect choice. Four layers – 4 fantastic tastes make a perfect match. Crunchy layer made of graham crackers, then chocolate cheesecake layer, peanut butter and chocolate topping to finish with. Yummy!

My family loves the taste of  this fabulous Chocolate Peanut Butter Mini Cheesecake.  What I also like about them is that they look great and are very easy to prepare. Oh, yes, this is a no bake dessert which only takes 30 minutes to make. I usually prepare it for a special occasion

My little son can hardly wait for me to finish making it, waiting for the dish with the chocolate leftover. It is the sweetest part of making desserts, for him. Chocolate Peanut Butter Mini Cheesecake perfect dessert recipe for a complete pleasure. Something I am sure everyone would like to experience!

They are perfect for special occasions; they look great and taste even better ? We all enjoy making it, my son enjoys chocolate, and I enjoy decorating cheesecake and my husband… simply watching us.  🙂

Make a surprise for the people you love, for your friends and family, prepare Chocolate Peanut Butter Mini Cheesecake and enjoy it together. Gorgeous combo of Graham Crackers Crumbs, Chocolate and Peanut Butter incorporated in these mini cheesecake form for delicious moist and tasty homemade dessert.

We are a real fun of cheesecake recipes. You can take a look most popular cheesecake creations on our blog No Bake Strawberry Cheesecake, Easy No Bake Oreo Mint Cheesecake and No Bake Layered Chocolate Mini Cheesecake.

Mini springform pan is similar to mold for muffins, just the bottom can be moved up and therefore mini cheesecake can be pull out. I used larger paper baking cups 2.55 inch diameter and 2.15 inch height and made 12 mini cheesecakes.

Chocolate Peanut Butter Mini Cheesecake

Prep time :30 mins
Total time :30 mins
 Recipe type: Cheesecake & Pie
Serves: 12

Ingredients : 

• GRAHAM CRACKERS CRUST
• 1 cup graham crackers crumbs
• 4 tbsp melted butter
• CHOCOLATE CHEESECAKE FILLING
• 10 ounces semi - sweet chopped chocolate
• 1.5 cup heavy cream, at room temperature
• 12 ounces cream cheese, softened
• ½ cup powdered sugar
• ½ tsp vanilla extract
• PEANUT BUTTER CHEESECAKE FILLING
• 4 ounces cream cheese, softened
• ½ cup powdered sugar
• ⅔ cup peanut butter
• ⅔ cup heavy cream
• ½ tsp vanilla extract
• CHOCOLATE TOPPING
• 6 ounces semi - sweet chopped chocolate
• 6 tbsp heavy cream, at room temperature
• ¼ tsp oil
• SPRINKLE
• Mini Chocolate Chips
• Peanuts - chopped

Read More : No Bake Chocolate Peanut Butter Mini Cheesecake

Vegetable Fritters

These Vegetable Fritters make a great appetizer or meal. If you have vegetables to use up, these are a great way to use them up

I got the idea for these Vegetable Fritters after making a Chickpea Omelet Two Ways. They are similar in that they both have chickpea flour and vegetables, but their flavor profile is a bit different. The Chickpea Omelets have a “cheesy” flavor from nutritional yeast. Even though they are a vegan omelet, they are a lot like a flatbread.

I love how versatile chickpea flour is. There are so many ways to use it.

If you love Indian food, like I do, I probably don’t have to tell you how great pakoras are, which contain chickpea flour. They are one of my favorite appetizers to get when I eat at Indian restaurants.

Now that would be a fun recipe to make! I have a feeling I would want pakoras every night if I started making them.

This is one of those dishes that if you have vegetables to use up in the fridge, this is a great way to get rid of them. You could use almost any vegetable you want here, keeping in mind the water content of the vegetable, which will change the consistency of the batter.

I don’t have kids, but I bet they will love these. The great thing about Vegetable Fritters is that you can hide loads of veggies in the batter. Even the pickiest eaters who claim to hate veggies won’t realize all the vegetables they are eating.

Corn and red pepper add a sweet element to these Vegetable Fritters, while red onion, chickpea flour, and a bunch of spices add a savory element.

Since I love spicy food, I paired these with one of my latest dressings, Vegan Chipotle Ranch Dressing. Anytime that I can sneak some spice into a dish, I am all over it. The spiciness of the chipotle pairs nicely with the sweet corn and other ingredients in these fritters.

If Vegan Chipotle Ranch Dressing is too spicy for your tastebuds or your kiddos, check out my Vegan Ranch Dressing – it is quite tame! It has all the same fresh herbs without the spicy smoky flavor.

These Vegetable Fritters are packed with flavor! Vegan Chipotle Dressing adds a spicy touch.
These Vegetable Fritters are fast and easy to make. I ate them for dinner, but they would also work well as an appetizer or snack.

Vegetable Fritters

Makes approx. 10 fritters

Ingredients :

• 3/4 cup chickpea flour (garbanzo bean flour)
• 1/2 cup water
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• pepper
• 1/4 cup chopped red onion
• 3/4 cup chopped red pepper
• 3/4 cup corn
• 2 tablespoons chopped parsley
• vegetable oil
• Vegan Chipotle Ranch Dressing (optional)

Read More : Vegetable Fritters

Baked Cinnamon Cream Cheese Roll-Ups

This Baked Cinnamon Cream Cheese Roll-Ups recipe is a simple process that yields an amazing churro-like breakfast treat. 20 minutes in the oven (if you can wait that long) to dig in to these!

Can you believe I actually had to convince my children to try these? They’re deeply suspicious of all new foods (ugh), and were skeptical when I said brightly “they’re really good!! Try one!”.

I think they’re onto me, because I also said that about asparagus a few weeks ago, and they did try it. And hated it.

Anyway – the cinnamon-y deliciousness of these Cinnamon Cream Cheese Roll-Ups hit their nostrils, and they deigned to taste it.

I SO wish I had:

made more; or
not told them they were good
There was none left!! Little boys who decide they like something are really committed to finishing entire plates of things…

So, what in them, then?

Glad you asked. I really am. It’s SO easy!!

Just some cream cheese mixed with powdered sugar, bread (with the crusts removed), melted butter and cinnamon sugar. That’s it!

YOU ARE HERE: HOME / BREAKFAST / BAKED CINNAMON CREAM CHEESE ROLL-UPS
Baked Cinnamon Cream Cheese Roll-Ups

This Baked Cinnamon Cream Cheese Roll-Ups recipe is a simple process that yields an amazing churro-like breakfast treat. 20 minutes in the oven (if you can wait that long) to dig in to these!

This Baked Cinnamon Cream Cheese Roll-Ups recipe is a simple process that yields an amazing churro-like breakfast treat. Just 20 minutes in the oven!

Can you believe I actually had to convince my children to try these? They’re deeply suspicious of all new foods (ugh), and were skeptical when I said brightly “they’re really good!! Try one!”.

I think they’re onto me, because I also said that about asparagus a few weeks ago, and they did try it. And hated it.

Anyway – the cinnamon-y deliciousness of these Cinnamon Cream Cheese Roll-Ups hit their nostrils, and they deigned to taste it.

I SO wish I had:

made more; or
not told them they were good
There was none left!! Little boys who decide they like something are really committed to finishing entire plates of things…

So, what in them, then?

Glad you asked. I really am. It’s SO easy!!

Just some cream cheese mixed with powdered sugar, bread (with the crusts removed), melted butter and cinnamon sugar. That’s it!

How about a variation?

I think some cooked apples, diced small would be awesome inside these. Perhaps blended with the cream cheese, or as a strip of flavor in the center?

Baked Cinnamon Cream Cheese Roll-Ups

This Baked Cinnamon Cream Cheese Roll-Ups recipe is a simple process that yields an amazing churro-like breakfast treat. 20 minutes in the oven (if you can wait that long) to dig in to these!

Ingredients :

• 10-12 slices bread (any kind)
• 4 oz cream cheese , softened
• 3 Tbs powdered sugar
• ½ cup sugar
• 1 tsp cinnamon
• ½ cup butter , melted

Read More : Baked Cinnamon Cream Cheese Roll-Ups

Homemade Naan

And now for the much anticipated Naan recipe!

If you’re unfamiliar with naan, it is basically just an Indian style flat bread. Okay, maybe it’s not “just” flat bread. This stuff is AMAZING. It is soft, pillowy, full of lovely bubbles and so extremely versatile. You can eat this along side of a meal to sop up gravies and juices, you can make flat bread sandwiches with it, top it with tomato sauce and cheese for a quick personal pizza, use it in place of tortillas for quesadillas… the possibilities are endless!!

This recipe is so quick, easy and delicious that it is most definitely my new favorite yeast bread recipe. I can’t quite get enough of it. My favorite way to eat it so far is to use it for my breakfast quesadillas or to just melt some mozzarella in it with a slight sprinkle of garlic powder… oh, it’s divine!

Big props to The Novice Chef blog for posting the original recipe. I looked at so many recipes before making naan and this was the simplest, most delicious looking recipe that required me to buy the fewest number of ingredients (just the yogurt!).

Recipe note : 
TIPS: For the most bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.

NAAN

Soft, pillowy, homemade naan is easier to make than you think and it's great for sandwiches, pizza, dipping, and more.

 Total Cost $1.73 recipe / $0.22 serving
 Prep Time 1 hour 30 minutes
 Cook Time 25 minutes
 Total Time 1 hour 55 minutes
 Servings : 8

Ingredients :

• 2 tsp dry active yeast $0.19
• 1 tsp sugar $0.02
• 1/2 cup water $0.00
• 2 1/2-3 cups flour, divided $0.39
• 1/2 tsp salt $0.05
• 1/4 cup olive oil $0.64
• 1/3 cup plain yogurt $0.17
• 1 large egg $0.27

Read More : Homemade Naan

Garlic Parmesan Cheesy Scalloped Potatoes

You guys, I have never spent nearly half as long coming up with a recipe title, than I have for this post.  I went back and forth on cheesy scalloped potatoes or potatoes au gratin.  Which then led to a spiral of googling to try and figure out what the heck the difference between scalloped potatoes and potatoes au gratin is.  My deduction?  It’s still not very clear!  Traditionally, scalloped potatoes are baked with no cheese, in a cream sauce, most often made with raw flour in the sauce that thickens up as it bakes… and potatoes au gratin are cheesy potatoes, but traditionally have a breadcrumb topping.  However, so many scalloped potatoes recipes have cheese in them, and not many au gratin recipes have the breadcrumbs.  So confusing.

In the end, I went with my past… and called this recipe cheesy scalloped potatoes, since when I was growing up, my Mom made scalloped potatoes, and they always had cheese in them.  So if you make this, but disagree with the name, go ahead and call them whatever you’d like 🙂

Can you just imagine how amazing your house will smell while this ultra cheesy dish is baking?  You’ll have to find something to do to keep yourself busy, because you’ll definitely be hungry!

I chose a nice mix of Yukon gold and red potatoes to layer in this dish, and left them unpeeled.  That’s a personal preference of mine, but if you’d prefer to peel them, go ahead and peel ’em up!


Growing up, of course we had scalloped potatoes for holiday meals like Easter, Thanksgiving, etc, but we’d also have them for regular weekend meals as well!  This dish does take some time to bake, about 90 minutes… BUT, it’s definitely hands off time.  You just pop it in the oven and all you have to do is remove the foil after about 60 minutes.

You could certainly microwave your sliced potatoes for about 10 minutes, to cut down on the total baking time (it will take about 45-50 minutes), which could make this a go to side dish for a weeknight meal as well.

Growing up, of course we had scalloped potatoes for holiday meals like Easter, Thanksgiving, etc, but we’d also have them for regular weekend meals as well!  This dish does take some time to bake, about 90 minutes… BUT, it’s definitely hands off time.  You just pop it in the oven and all you have to do is remove the foil after about 60 minutes.

You could certainly microwave your sliced potatoes for about 10 minutes, to cut down on the total baking time (it will take about 45-50 minutes), which could make this a go to side dish for a weeknight meal as well.

Garlic Parmesan Cheesy Scalloped Potatoes

Corse : Side dish
Prep time : 20mins
Cook time : 1 hour 30 minutes Total time 1hour 50 minutes
Serving : 8 Servings

Ultra creamy and rich, these cheesy scalloped potatoes are full of great garlic Parmesan flavor. Velvety soft underneath, and perfectly crispy on top!

Ingredients : 

• 1 1/4 lbs red potatoes, washed, but not peeled
• 1 1/4 lbs Yukon gold potatoes, washed, but not peeled
• 1 onion, sliced thinly
• 3 Tbsp butter
• 3 Tbsp all purpose flour
• 2 cloves garlic, minced
• 1 tsp dry mustard
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• salt and pepper, to taste
• 2 cups whole milk
• 1 cup cheddar cheese shredded
• 1/2 cup gruyere cheese shredded
• 1/4 cup Parmesan cheese grated
• fresh chives, for garnish
• fresh parsley, for garnish
• additional 1/4 cup cheddar cheese, shredded
• additional 1/4 cup gruyere cheese, shredded
• additional 2 Tbsp Parmesan cheese, grated
  
  
  

Read More : Garlic Parmesan Cheesy Scalloped Potatoes

Melting Potatoes

Looking for a side dish for tonights dinner? These melting potatoes are amazing! They are roasted in butter in a pan until the edges are all nice and golden brown and crispy before they are finished by roasting in a lemon and garlic chicken broth/sauce until the insides are so nice and soft that they melt in your moth! These melting potatoes are one of those game changing side dishes that once you try them, you'll never go back!

Melting Potatoes

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Magical roasted potatoes that are crispy on the outside and melt in your mouth on the inside in a tasty lemon an garlic sauce!

Option: Sprinkle on some crumbled feta while they are still hot from the oven!
Nutrition Facts: Calories 176, Fat 6g (Saturated 3.7, Trans 0), Cholesterol 15mg, Sodium 69mg, Carbs 27.3g (Fiber 4.3g, Sugars 2.1g), Protein 3.7g

Ingredients :

• 1 1/2 pounds yellow fleshed potatoes (such as Yukon gold), peeled and sliced 1 inch thick
• 4 tablespoons butter, melted
• 1 teaspoon thyme, chopped
• salt and pepper to taste
• 1 cup chicken broth or vegetable broth
• 1 tablespoon lemon juice (optional)
• 2 garlic cloves, lightly crushed and peeled

Read More :  Melting Potatoes

5-Minute Pepperoni Pizza Quesadilla

This easy, cheesy Pepperoni Pizza Quesadilla recipe takes just minutes to throw together! With fiber-rich whole grains and lots of protein, it’s perfect as a quick meal or a hearty, nourishing, keep-you-powered-up snack! Plus, it’s got all the delicious flavors of a pepperoni pizza – a total family favorite anytime! ~

* (Our little disclaimer …) We partnered with Flatout for this sponsored post, as part of their #FlatoutIsMyCanvas campaign, but all opinions are entirely our own. Thanks for supporting brands that support Two Healthy Kitchens and our mission of healthy eating! *

Wanna see your kids’ little faces light up?

Declare pizza night! (Cheers … happy dances … joy!)

Oh sure, as moms we’re usually happy dancing right along with them. Pizza’s delicious and super easy … and everyone loves it! Score!

Except … as a nutrition-minded parent, when I actually meet face-to-face with a typical pizzeria-style pepperoni pizza … the joy kind of fades away. I find myself staring at all that artery-clogging, full-fat cheese, and the little puddles of glistening grease pooling around the pepperoni, not to mention that empty-calorie, fiber-devoid crust … and I just know I could have done so much better for my family.

So I love coming up with strategies that capture all the easy, delicious, happy-dance-inspiring flavors of pizza, but that also make it just a little bit healthier!

Pizza doesn’t have to be an empty indulgence … even pepperoni pizza!

Two of the easiest fix-it-up strategies right off the bat are simply to amp up the whole grains, while dialing back the fat in the toppings. Remember our Easy Pepperoni Bread, our Pizza Pasta Bake, and our kid-favorite Mini Pizzas? A few smart substitutions can make all the difference!

Same goes for this super-fast Pizza Quesadilla!

When Ty arrived home off the school bus one day, I threw these together on a whim (because you know I’ve pretty much always got Flatouts laying around). He devoured them. Loved them!

Ok! What had started out as a whim suddenly seemed like a recipe idea worth sharing with all of you.

So Ty happily munched his way through a few more test batches as we perfected the spices and just the right ratios. That kid can eat! At 14, and with both lacrosse and soccer going pretty much year-round, he needs a steady, unwavering stream of fuel. This Pizza Quesadilla is perfect! Loaded with complex carbs and whole grains from the Flatout flatbread, plus protein from the reduced-fat cheese, turkey pepperoni and even the flatbread, too (9 grams of protein in one Light Italian Herb Flatout – no kidding!), this quesadilla has true keep-you-full staying power. And hey – we even snuck in some vitamins and all that great lycopene hanging out in the pizza sauce!

Add some fresh fruit or a few carrot sticks, and you’ve got a balanced meal in moments! Not bad for 5 minutes of work!

And I’m so not kidding about this quesadilla recipe being ready in literally just minutes! With summer upon us, we’re all gonna need quick snacks and meals, so we can get to the zoo or the pool or the park fast! This’ll have you fueled up and out the door in no time. And, if your kids are old enough, this recipe is just the kind of fun food they’ll enjoy making for themselves (while you put your feet up on the deck … or, well, maybe go throw in some more laundry 😉 ).

You can absolutely encourage your kids to get creative here, too! Although Ty and I specifically designed this recipe as a Pepperoni Pizza Quesadilla, it could easily be adapted for whatever toppings your kiddos like best. Hey hey, health-minded mom … for a real nutritional upgrade, they can even ditch the pepperoni altogether and pile on some nutrient-rich veggies!

One word of caution, though: the higher you pile the goodies, the messier your quesadilla will get. Not a problem if you’ve got a plate and napkin handy. But, if you’re truly whipping these up on the fly, be a little more judicious with the fillings. As this recipe’s written, this quesadilla is wonderfully flavorful and cheesy, but it’s really not all that messy – great as a grab-and-go. Perfect in case you need to get out the door to the pool even faster (or if your son just snags one as he jogs by, heading out the door with a quesadilla in one hand and a lacrosse stick in the other)!

So today … we’ve got lots of reasons for happy dancing: from pepperoni pizza (that’s actually healthier!), to summer.summer.summer!!!, to easy recipes kids can tackle on their own.

5-Minute Pepperoni Pizza Quesadilla

Preparation 5 min. Cook Time 4 min
Yield : Serves 1 Quesadilla

Ingredients

• 1 Light Italian Herb Flatout flatbread
• 2 tablespoons of your favorite pizza sauce
• 1/3 cup shredded, reduced-fat Italian cheese blend
• 1/8 teaspoon dried basil
• 5 slices turkey pepperoni
• additional pizza sauce, if desired, for dipping

Instructions....................

Read More : 5-Minute Pepperoni Pizza Quesadilla

Secret Ingredient No Churn Chocilate Peanut Butter Ice Cream

I love easy ice cream, you know the kind that’s no churn? This no churn Chocolate Peanut Butter Ice Cream is one of my new favorites…and it has a secret!
I wish I could say I have lots of secrets…but I don’t. I’m a pretty open person, as you all know. I’ve talked at length about infertility, weight, love, and anxiety. What I don’t talk about openly online I talk about with close friends, and even if I have a secret about myself I usually can’t keep my mouth shut forever. I’m just an open book, really. Ask me a question about almost anything and I’ll tell you anything you want to know…and you’ll probably walk away thinking, “WOW…TMI Dorothy!”

The same goes for my food. I wanted to totally keep the secret ingredient in this ice cream a secret until the very end because I know it’s going to freak some of you out. It shouldn’t, but it will. But then I had to go and take pictures with the secret ingredient in almost all of them. I clearly was in too much of a must-finish-photos-so-I-can-eat-ice-cream frenzy.

So, look at the next photo and you’ll see what the secret is. I promise you it sounds weird but it’s not. PLEASE keep reading. Don’t let it freak you out!

AVOCADO! Yes, that’s right. I used avocado in my ice cream. **mind blown**

When I started this blog many years ago (almost 6, OMG) I wanted to expand on what a “normal” dessert was. I didn’t just want to make chocolate chip cookies, I wanted to stuff them with Reese’s or make them into gooey bars or cupcakes. This idea is what created some of my favorite, most popular recipes and got me to thinking about new ways to use favorite ingredients.

One of those favorite ingredients just happens to be avocado.

Now, unless you’ve been following me a long time, you probably don’t know about my avocado fascination. Up until about 2012 I’d never even HAD an avocado. (I KNOW, RIGHT?) And then I tasted one and it was love at first bite. If the darn things weren’t so many WW SmartPoints I’d eat a whole one every single day.

Back after I discovered my love of the green fruit, I also learned that you can bake with it. You can substitute it for butter in Avocado Banana Bread or for cream in Avocado Truffles. It really is a miracle food!

It also goes AMAZING in ice cream… in case you were wondering.

So how did this ice cream come about? California Avocados wanted to say thanks for being a loyal eater of their product, and they sent me a whole flat a few weeks ago. Now, do you know how many avocados is in a flat? A LOT OF THEM. Luckily, several went into guacamole, but I still had more to use up. I remembered those truffles and asked myself…could I make ice cream with them?

Now, I did some googling and found a lot of ice cream recipes using avocado. Most of them are vegan, healthy, and refined-sugar free. This ice cream is none of those things, although it isn’t explicitly unhealthy (like, say this ice cream). I did use the avocado to substitute some of the unhealthy stuff (because even though they’re high in calories and fat, it’s a better fat than butter or regular oil). In fact, one serving of this ice cream is only 7 WW SmartPoints, so it’s not as bad as a bowl of Chunky Monkey or something.

Also: it’s NO CHURN. I have an ice cream machine but often I’m too lazy to use it. This way I can make ice cream without even thinking about it beforehand, and in 4 hours I have a bowl of the frozen good stuff.

No churn ice cream is made using sweetened condensed milk and whipped cream. This one is a bit different, however, and not just because of the avocado.

This ice cream recipe is full of peanut butter, so if you’re afraid that you’ll taste the avocado, don’t worry. This tastes like peanut butter and chocolate, not guacamole. I also used that new chocolate sweetened condensed milk to give it the chocolate flavor without adding cocoa powder. I find that cocoa powder can often give things a bitter taste without adding tons of sugar, which I didn’t want to do.

So, you ask, why add the avocado? I only used 1/2 cup of the sweetened condensed milk, and combined with the peanut butter and blended avocado, I got the texture I needed to freeze into the ice cream. Instead of using heavy whipping cream, I used 8 ounces of Cool Whip (fat-free). You’re welcome to use 1 cup of heavy whipping cream, beaten to stiff peaks, in place of the whipped topping, but I was going for less fat and calories. The avocado adds some smoothness and creaminess, and allows the ice cream to freeze harder than it would if I was just using sweetened condensed milk and Cool Whip.

Please don’t be weirded out by this secret, mmkay? It’s worth a try, I promise. Plus, you can NEVER go wrong with peanut butter and chocolate!

No Churn Chocilate Peanut Butter Ice Cream

yield: 8-10 Servings
This No Churn Chocolate Peanut Butter Ice Cream has a SECRET ingredient that keeps the ice cream super creamy! It's full of peanut butter and chocolate too.

Ingredients :

• 1 large California Avocado
• 1/3 cup creamy peanut butter
• 1/2 cup chocolate sweetened condensed milk
• 8 ounces fat-free Cool Whip
• 1/2 cup peanut butter chips
• 1/2 cup chocolate chips

Nantucket Corn Pudding

Nantucket Corn Pudding is a traditional recipe that was popular with the original colonial inhabitants of New England – and today, it’s a classic side dish still served at many Thanksgiving dinners around the United States.

There are so many different recipes for corn pudding – and most modern day versions (like today’s Nantucket Corn Pudding) use whole corn kernels, rather than a porridge made with ground corn or corn meal. Back in the 17th century, the savory corn meal porridge was called ‘Hasty Pudding, and the sweet corn meal porridge was called ‘Indian Pudding.’


We found this Nantucket Corn Pudding recipe in this cookbook – and my husband Jack and I absolutely loved the golden and savory, buttery cracker and cheddar topping that was piled high on the creamy, flavorful corn pudding.

If you can find it, this Nantucket Corn Pudding is best with fresh whole corn kernels cut off the cob. But fresh corn isn’t often readily available during the Fall season, so a good quality drained canned sweet corn is a good alternative. (Frozen corn kernels may also be used, but we’ve found that the texture of frozen corn tends to be a little rubbery, so we’d highly recommend using canned as the best alternative to fresh corn.)

Nantucket Corn Pudding

Note: The original Nantucket Corn Pudding recipe calls for ‘pilot crackers’, ‘hard tack’ or oyster crackers. We’re fairly certain pilot crackers and hard tack (a simple flour and water biscuit) aren’t available at the supermarket, so oyster crackers are what we used. (They worked great in this recipe!)

Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hour 5 minutes
Yield: 6-8 servings

Ingredients :

• 8-10 ears fresh corn on the cob, or 5 cups canned corn, drained
• 2 large eggs
• 1 cup half and half
• ½ teaspoon kosher salt
• 1/8 teaspoon white pepper
• Few grinds fresh nutmeg
• ¾ cup crushed oyster crackers, divided (crush the crackers, then measure). Also see note above
• 3 tablespoons melted butter, divided
• ½ cup sharp cheddar cheese, shredded
• Paprika

Read More : Nantucket Corn Pudding

Spicy Lousiana Shirp Dip

Spicy Louisiana Shrimp Dip is a spicy, creamy dip with cajun spices that you can make in 30 minutes. It’ll be the hit of your party!

Spicy Louisiana Shrimp Dip is so flavorful and easy to make you may even make this dip when you aren’t having any visitors.  The use of prepackaged shrimp lets you focus on other parts of the meal and leaves the cooking of seafood to SeaPak, who generously sponsored this post.

One of my favorite things about this dip is it combines a lot of flavors of my favorite creamy shrimp cajun pasta with toasted bread. Given how quickly the dip comes together it is a home run.

With this delicious SeaPak Shrimp Scampi I didn’t even need to add a lot of extra flavors to the dip. The garlic and seasonings are the perfect addition.  Plus, the dip is perfect to take outdoors if you’re having a backyard party

It never hurts to keep a package or two of SeaPak in your freezer in case you have a rough day and just want dinner to be easy.

It’s also a perfect way to get in one of your two USDA-recommended weekly servings of 4 ounces of seafood.  Shrimp is one of my favorite options for seafood because the flavor is so mild that both kids and adults love it.  It’s also incredibly easy to cook, in addition to being low-fat and healthy.

Basically, shrimp is like chicken because you can add countless sauces, seasonings, or flavors and adapt it to pretty much any cuisine.  A good example of this is today’s recipe, where I used a shrimp scampi and adapted it to a cajun shrimp dip.

Spicy Lousiana Shirp Dip

Prep : 10Mins
Cook : 20Mins
Total Time : 30Mins
Spicy Louisiana Shrimp Dip is a spicy, creamy dip with cajun spices that you can make in 30 minutes. It’ll be the hit of your party.

Ingredients : 

• 1/4 cup chives, or minced green onions
• 1 red bell pepper, minced
• 1/4 cup mayonnaise
• 8 ounces cream cheese
• 1/4 cup Parmesan Cheese
• 12 ounces SeaPak Shrimp Scampi
• 2 tablespoons lemon juice
• 1 lemon, zested
• 1 tablespoon cajun seasoning
• 2 teaspoons Worcestershire sauce
• 1 sourdough bowl

Read More : Spicy Lousiana Shirp Dip

Nutella Stuffed Pancake

These Nutella Pancakes are not just two pancakes sandwiched with Nutella. This is a pancake STUFFED NEATLY with Nutella. Find out how!! (It’s super duper easy!)

There are very few pancakes in this world where I won’t say “drown with copious amounts of maple syrup, butter and cream for optimal experience”. This is one of them.

When pillowy soft, fluffy pancakes are stuffed with warm, oozy Nutella, you simply don’t need anything else. I added some strawberries for a pop of colour and freshness. I probably could have added cream. But they are 1000% optional.

Look at this stack of irresistible-ness (is that a real word?!). Don’t you just want to reach through your screen and grab one of these Nutella Pancakes? 😉

I’ve seen plenty of Nutella Pancakes “around” on the world-wide-web. But they were all either two pancakes sandwiched together with Nutella, or you had to try to spread Nutella onto the batter in the fry pan (very difficult, I tried!).

The way I make these is a little….unorthodox, shall we say? This idea dawned on me when I read somewhere that the way restaurants make molten lava cake is to pop a frozen chocolate ganache into the batter. (Actually, I didn’t read that somewhere, I saw it in the movie “Chef” during the epic moment when Jon Favreau completely loses his cool at a restaurant critic!)

So what I do is make frozen discs of Nutella. Then when I’m making the pancakes, I just plonk a disc on the batter, cover with more batter, and hey presto! You have perfect Nutella Pancakes!! 🙂

I don’t usually have a jar of Nutella  in my pantry. I can’t. It’s just too dangerous. Because I’m one of those people who will actually sit on the couch and eat Nutella straight out of the jar with a spoon.

No shame. Are you appalled? 😉

So Nutella is a treat in my books. Which means if I’m using it to make something, I’ve done something so exceptional that I have deemed that I deserve a treat. Like having a meat free carb free dairy free salad for dinner. (Correction: Couldn’t resist adding parmesan. So it wasn’t dairy free.). Which I did last night. Which means I can have these for Nutella Pancakes breakfast, right? I have plenty of calorie credits from last night to offset this against!

So….do you eat Nutella out of the jar too??

Nutella Stuffed Pancake

Prep time : 10mins
Cook time : 20 mins
Total time : 30mins

Pancakes stuffed with Nutella! Best eaten warm but still fabulous at room temperature. Great treat for special occasions! Makes 6 to 7 pancakes.
Recipe type: Breakfast, Brunch
Serves: 6 - 7

Ingredients : 

• 10 - 14 tbsp Nutella
• Dry Ingredients
• 1½ cups plain flour
• 3 tsp baking powder
• 4 tbsp sugar
• Pinch of salt
• Wet Ingredients
• 1 egg
• 1 cup + 2 tbsp milk (I used low fat)
• 1 tsp vanilla essence (optional)
• Other
• 1 tsp butter, separated (2 x ½ tsp)
• Sliced strawberries (optional)

INSTRUCTIONS.........

Read More :Nutella Stuffed Pancake

30-Minute Roasted Garlic Cauliflower Chowder

A snow storm in NYC yesterday and I missed it. I’m SO bummed.

Being in the city when it’s snowing is magical. It gets super quiet – there’s practically no one walking around and the streets are almost empty. It’s like the city goes to sleep.

Luckily, having Trevi makes us get out and experience the peacefulness. And even though neither of us feel like bundling up and bracing the cold, her excitement when her paws hit the snow is worth it. She LOVES the snow. Like I’m not even kidding you, as soon as we let her off leash in the park, she’s like the Tasmanian Devil bombing around trying to dig for sticks and chasing every dog she sees. She’s definitely a winter creature.

Her parents on the other hand? Not so much.

We’d much rather be snuggled on the couch watching a movie and eating a bowl of soup. Or if it’s a Sunday, watching football (and yes, still eating soup).

Typically, I’m a fan of chili when it’s game day. It’s easy to make in the slow cooker and is one of the few meatless meals that Matt enjoys.

Last weekend though I was in the mood for something smooth and creamy, which is how this cauliflower chowder was born. Problem is, Matt isn't the biggest fan of pureed soups, so I knew I was going to have to doctor the flavor up a bit so it would appeal to him too.

We’re both garlic lovers, and since I was already going to roast the cauliflower, I figured why not add some garlic in there to add flavor. Along with the roasted cauliflower and garlic, I also tossed a small potato on the pan which gives the chowder an even creamier texture.

So….so far we’ve got roasted cauliflower, roasted potato and roasted garlic. Things are shaping up quite nicely 😉

My other secret to this soup? Roasted garlic hummus.

Yep, hummus. In your soup.

Don’t be weirded out because it’s actually SO good. Not only does this particular variety totally enhance the garlic flavor of the chowder, but the hummus also helps make the soup super smooth AND super nutritious.

By adding in a mixture of hummus and cooked quinoa (which I obvi LOVE adding to pureed soups), you are able to crank up the plant-based protein content, which will make it much more filling and satisfying.

Perfect for game day when there are likely lots of hungry guys around. amiright?

30-Minute Roasted Garlic Cauliflower Chowder

Roasted Garlic Cauliflower Chowder - ready in 30 minutes and PACKED with plant-based protein (vegan + GF)

Pin It Button - Simply Quinoa

A snow storm in NYC yesterday and I missed it. I’m SO bummed.

Being in the city when it’s snowing is magical. It gets super quiet – there’s practically no one walking around and the streets are almost empty. It’s like the city goes to sleep.

Luckily, having Trevi makes us get out and experience the peacefulness. And even though neither of us feel like bundling up and bracing the cold, her excitement when her paws hit the snow is worth it. She LOVES the snow. Like I’m not even kidding you, as soon as we let her off leash in the park, she’s like the Tasmanian Devil bombing around trying to dig for sticks and chasing every dog she sees. She’s definitely a winter creature.

Her parents on the other hand? Not so much.

We’d much rather be snuggled on the couch watching a movie and eating a bowl of soup. Or if it’s a Sunday, watching football (and yes, still eating soup).

This cauliflower chowder comes together in 30 MINUTES, is filled with protein and roasted garlic flavor {VEGAN}

Typically, I’m a fan of chili when it’s game day. It’s easy to make in the slow cooker and is one of the few meatless meals that Matt enjoys.

Last weekend though I was in the mood for something smooth and creamy, which is how this cauliflower chowder was born. Problem is, Matt isn't the biggest fan of pureed soups, so I knew I was going to have to doctor the flavor up a bit so it would appeal to him too.

How to make perfectly roasted cauliflower PLUS a cauliflower chowder recipe!

We’re both garlic lovers, and since I was already going to roast the cauliflower, I figured why not add some garlic in there to add flavor. Along with the roasted cauliflower and garlic, I also tossed a small potato on the pan which gives the chowder an even creamier texture.

So….so far we’ve got roasted cauliflower, roasted potato and roasted garlic. Things are shaping up quite nicely 😉

My other secret to this soup? Roasted garlic hummus.

Roasted Garlic Hummus, the base to this super creamy (and healthy!) Cauliflower Chowder -- it's also gluten-free + vegan!

Yep, hummus. In your soup.

Don’t be weirded out because it’s actually SO good. Not only does this particular variety totally enhance the garlic flavor of the chowder, but the hummus also helps make the soup super smooth AND super nutritious.

By adding in a mixture of hummus and cooked quinoa (which I obvi LOVE adding to pureed soups), you are able to crank up the plant-based protein content, which will make it much more filling and satisfying.

Perfect for game day when there are likely lots of hungry guys around. amiright?

Quick and EASY roasted garlic cauliflower chowder -- made with a super secret healthy ingredient!

Okay, but football aside, this soup is on point. It comes together in 30 minutes, is filled with plant proteins, is vegan AND it’s got a ton of flavor.

Oh and if you’re like me and need something to dip in your creamy soups, I’m all about using my mini quinoa pizzas (just the base!). They’re the perfect dipping vessel.

So bring it on winter. I’m ready for your worst!

Your turn…

30-Minute Roasted Garlic Cauliflower Chowder

Preparation 10 mins Cook Time 20 mins
Serves 4 servings

Ingredients

• 1/2 cup raw cashews, soaked for at least 2 hours
• 1 head cauliflower
• 1 small potato
• 1 garlic bulb
• 2 tablespoons oil
• 1/2 cup Sabra Roasted Garlic Hummus
• 1/2 cup cooked quinoa
• 2 cups vegetable broth
• 2 cups water (+ more as needed)
• 2 teaspoons miso paste
• 2 teaspoons nutritional yeast (optional)
• Salt + pepper to taste
• Additional garlic if desired

Read More : 30-Minute Roasted Garlic Cauliflower Chowder