Easy and Quick Recipes

Spinach and Cream Cheese Omelette Recipe Ingredients : 4 large eggs 1/4 cup whole milk 1 bunch fresh spinach 1 small yellow onions or 1 small shallot 1/4-1/2 teaspoon ground nutmeg 4 tablespoons butter 4 ounces cream cheese, at room temp 1 tablespoon fresh lemon juice 1/2 teaspoon fresh lemon zest (optional) salt and pepper Directions : Wash spinach leaves well-remove stems and slice leaves very thin; set aside. Whip the cream cheese with lemon juice and zest if using; set aside. Dice onion or shallot; set aside. In a large skillet over medium heat melt 2 tbsp of the butter. Add the spinach and onion and sauté for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside. Melt the remaining 1-2 tbsp butter in the same pan over medium heat. Whip the eggs well with the whole milk and pour into the hot pan. Allow eggs to cook slowly, allowing eggs to almost set completely. Pour 1/2 the ch...

Cheesy Chicken Enchiladas Recipe Ingredients 1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup 1 can (10 oz) Old El Paso™ hot or mild enchilada sauce 2 cups shredded cooked chicken 2 cups shredded Monterey Jack cheese (8 oz) 10 corn tortillas (6 inches) 2 medium green onions, thinly sliced Directions Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around...

Ingredients : 2 lbs boneless skinless chicken breasts 2 (10 1/2 ounce) cans condensed cream of chicken soup 1 (10 1/2 ounce) can condensed cheddar cheese soup 1/4 teaspoon garlic powder salt and pepper  (optional) Directions : Place chicken breasts in the crock pot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6-8 hours , until chicken is tender. Serve with the delicious sauce over rice or noodles. Serves: 8

Ingredients : 1 (8 ounce) package macaroni 4 tablespoons butter 4 tablespoons flour 1 cup milk 1 cup cream 1/2 teaspoon salt fresh ground black pepper, to taste 2 cups cheddar cheese, shredded good quality 1/2 cup breadcrumbs, buttered Directions : Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. Note:  You can also freeze this r...

Ingredients Nuggets 1 bag (28 oz) frozen potato nuggets 2 cups shredded Cheddar cheese (8 oz) 1 cup cooked real bacon pieces (from a jar or package) 2 tablespoons ranch dressing mix (buttermilk recipe; from 0.4-oz package) Salt and pepper to taste Dipping Sauce 2 containers (5.3 or 6 oz each) plain Greek yogurt 1 package (0.4 oz) ranch dressing mix (buttermilk recipe) Directions Bake potato nuggets as directed on bag. Meanwhile, in medium bowl, toss cheese, bacon pieces and 2 tablespoons dressing mix. Set oven control to broil. Top baked potato nuggets evenly with cheese-bacon mixture. Sprinkle with salt and pepper to taste. Broil 3 to 5 minutes or until cheese is melted and bubbly. In small bowl, stir together yogurt and 1 package dressing mix. Serve potato nuggets with dipping sauce.

Ingredients 1 egg 1/2 cup Progresso® plain panko crispy bread crumbs 1/2 cup finely shredded Cheddar cheese (2 oz) 1 package or jar (3 oz) cooked real bacon bits or pieces 1 package (14 oz) uncooked chicken tenders (not breaded) Chive and onion sour cream potato topper, if desired Directions Heat oven to 400°F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with topper. Makes 4 servings

Ingredients 3 cups water 1 tablespoon chicken bouillon granule 8 ounces wide egg noodles 1 cup frozen peas and carrot 1/3 cup chopped onion 1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup 1 cup shredded cheddar cheese 1/2 cup milk 10 ounces cooked chicken (canned is fine) 1/4 teaspoon ground black pepper Directions Bring water and bouillon to a boil in a large saucepan. Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally. Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed. Add soup, cheese and milk, mix well. Stir in chicken and pepper, heat through.

Ingredients 1/4 cup mayonnaise 4 ounces cream cheese, room temperature 1 garlic clove, minced 1 teaspoon Worcestershire sauce 1 tablespoon prepared horseradish 2 teaspoons paprika 1/2 teaspoon cayenne pepper 8 ounces sharp cheddar cheese, coarsely grated 4 ounces Monterey Jack cheese, coarsely grated Directions Beat together mayonnaise, cream cheese, garlic, Worcestershire sauce, horseradish, paprika, and cayenne with a mixer on medium speed until smooth, about 2 minutes. Stir in cheeses until well combined. Refrigerate until cold, at least 1 hour and up to 3 days.

Ingredients 6-ounce piece sharp cheddar cheese 1 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface 8 tablespoons (1 stick) unsalted butter, room temperature 1 teaspoon dry mustard powder 1 teaspoon salt 1/4 teaspoon ground pepper 1/4 teaspoon cayenne pepper Directions Preheat oven to 425. In a food processor fitted with the grating blade, grate cheese. Switch to cutting blade; add flour, butter, mustard powder, salt, ground pepper, and cayenne. Pulse until a dough forms. Transfer dough to a lightly floured work surface; divide into 4 equal pieces. Roll each piece into a rope, about 3/8 inch in diameter and 18 inches long; cut each rope into six 3-inch pieces. Place pieces 1 inch apart on a baking sheet. Drag the tines of a fork down each straw to create ridges. Bake until golden and firm to the touch, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Ingredients 1 package  (16 ounces) elbow macaroni 3 cups  (24 ounces) 4% cottage cheese 1/2 cup  butter, cubed 1/2 cup  all-purpose flour 1 teaspoon  salt 1/2 teaspoon  white pepper 1/4 teaspoon  garlic salt 3 cups  half-and-half cream 1 cup  2% milk 4 cups  (16 ounces) shredded cheddar cheese TOPPING : 1 cup  dry bread crumbs 1/4 cup  butter, melted Directions Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside. In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; ...

Ingredients : 2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups) 1 cup chopped onion 1 tablespoon olive oil 1 garlic clove, minced 1 teaspoon herbes de provence (or Herbes De Napa) salt & freshly ground black pepper, to taste 1/2 cup fresh flat-leaf parsley, chopped 2 tablespoons pesto sauce 2 eggs, beaten 1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping 1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note) Directions : Preheat oven to 400F degrees. TO MAKE CRUST:. Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling). TO MAKE FILLING:. In a large skillet, saute the zucchini, o...