I served shredded cheddar cheese on the side so the cheese lovers could top it with as much cheese as they liked.
Not exact matches
You can
serve them with corn tortillas to make them gluten - free or offer
shredded cheddar cheese and sour cream as toppings for others.
Author: Reeni Recipe type: Side Dish Cuisine: American
Serves: 6
servings Ingredients 12 ounces broccoli slaw 2 of your favorite apples, peeled and
shredded [I like Gala] 1 cup
shredded extra sharp
cheddar cheese 1/3 cup thinly...
Author: Reeni Recipe type: Side Dish Cuisine: American
Serves: 8 - 9 Ingredients 2 cups mashed potatoes (made with milk & butter) 2/3 cup
shredded sharp
cheddar cheese 1/3...
Ingredients (
Serves 4) 2 poblano peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked yellow rice 2 oz
shredded cheddar cheese 2 oz
shredded pepper jack
cheese 4 oz pepper jack
cheese, sliced
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For
serving: chopped green onions,
shredded cheddar cheese, sour cream
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp
cheddar cheese,
shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for
serving
1/2 package of refrigerator biscuits 2 «Brown and
Serve» sausage links 1/4 cup of
shredded cheddar cheese 1 egg, well beaten Cooking spray, such as PAM
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American
Serves: about 8 puffs Ingredients 2 eggs 1/3 cup sour cream, plus more for
serving 1 heaping cup
shredded sharp
cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt and black pepper, to taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9 of the wells...
Serve the tacos with diced tomatoes,
shredded iceberg lettuce,
shredded cheddar cheese and salsa, if desired.
Serves 4 - 6 Cooking Time 1 hr Ingredients 2 cups chicken, cooked and diced 2 cups Monterey Jack,
shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup grated
cheddar cheese (or more) Instructions In a large bowl, mix chicken, jack
cheese, chilis, sour cream, soup, and salsa.
Pimento Mac &
Cheese Serves 6 1/3 cup panko breadcrumbs 2 tablespoons butter, melted 1/4 teaspoon salt 1 pound pasta, I used cavatappi because the shape gives me life 5 tablespoons unsalted butter 5 tablespoons flour 2 1/2 cups whole milk 1/4 teaspoon black pepper 1 - 2 teaspoons salt 8 oz sharp cheddar cheese, shredded 8 oz monterey jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the
Cheese Serves 6 1/3 cup panko breadcrumbs 2 tablespoons butter, melted 1/4 teaspoon salt 1 pound pasta, I used cavatappi because the shape gives me life 5 tablespoons unsalted butter 5 tablespoons flour 2 1/2 cups whole milk 1/4 teaspoon black pepper 1 - 2 teaspoons salt 8 oz sharp
cheddar cheese, shredded 8 oz monterey jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the
cheese,
shredded 8 oz monterey jack
cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the
cheese,
shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the book!)
Right before
serving, stir in chopped corn tortillas (if using) and
shredded cheddar cheese (if desired.)
ground beef 1 packet Ortega taco seasoning 1 can diced tomatoes 1 cup black beans, rinsed and drained 1 cup canned corn 1 - 2 cups
shredded cheddar cheese 2 scallions, chopped 1 avocado, sliced tacos, for
serving
I
served them with a bit of
shredded cheddar cheese and some corn bread.
Serve as is, or topped with garnishes such as
shredded cheddar cheese, minced green onions, minced cilantro, diced avocado, fresh salsa, and / or sour cream.
Taco stew
served on a bed of rice with sour cream,
shredded cheddar cheese, cilantro, and chips is a nice, easy substitute for nachos.
Chicken Quesadillas
Servings: 4 Ingredients: 4 Boneless, Skinless Chicken Breasts, Cooked 8 Tortilla Shells 1/3 Cup Ranch Dressing 1 Cup
Cheddar Cheese,
Shredded 1 Teaspoon Garlic Powder 1/4 Teaspoon Curry»» [read more] «``
Serve layered with 1/2 cup of spaghetti at the bottom, a scant cup of chili over it and 1T of
shredded cheddar cheese on top for each
serving.
1 lb lean ground beef or turkey 1 small yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black olives, sliced 3 cups (12oz) nonfat
shredded cheddar cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream, for
serving taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)
2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup
Shredded Cheese (Mexican, Pepper Jack,
Cheddar) To
Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste
Skinny Taco DipServings: 24 •
Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream
cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1 / 2 packet taco seasoning 2 cups iceberg lettuce,
shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat
shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream
cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
For quesadillas 1/2 tablespoon butter 1 tablespoon olive oil 8 ounces assorted mushrooms, sliced 2 garlic cloves, minced 1/2 small white onion, roughly chopped 4 medium flour tortillas (about 8 - inch diameter) 1 cup Monterey Jack and
Cheddar cheeses,
shredded Sour cream for
serving
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to
serve, optional)
cheddar cheese (
shredded, to
serve, optional) jalapenos (sliced, to
serve, optional) scallions (sliced, to
serve, optional) cilantro (leaves only, optional) tortilla chips (to
serve, optional) rolls (toasted, to
serve, optional)
1/2 teaspoon of black pepper 1 cup of
shredded cheddar cheese 1 egg 1 potato,
shredded Olive oil More
shredded cheese for
serving Sour Cream Chopped scallions
Cheesy Chicken Breasts Recipe type: Main Dish
Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan
cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup
shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a baking dish.
Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled
Cheddar or
Cheddar cheese,
shredded Blue
cheese crumbles, ranch dressing, additional hot sauce for
serving
Each single -
serve cup includes two real, pre-beaten liquid eggs; fully cooked and seasoned Jimmy Dean meats and
shredded sharp
cheddar cheese.
Serve with classic condiments such as sour cream, chopped green onions, and
shredded cheddar cheese.
The fun part of
serving chili for me is the garnish, and I often use guacamole cream, fat free Greek yogurt,
shredded sharp
Cheddar cheese, or diced green onions.
ingredients TACO MEAT: 1 tablespoon chili powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6 cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2 cups
cheddar cheese (freshly grated) 2 cups Monterrey Jack
cheese (freshly grated) 8 slices white bread 1 recipe Taco Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to
serve) sour cream (to
serve) hot sauce (to
serve) 1/4 head iceberg lettuce (rinsed, root removed, finely
shredded, to
serve) Kosher salt and freshly ground pepper (to taste)
Top each sandwich with 1 ounce
shredded Cheddar cheese, 1 ounce sour cream, and 2 dashes hot sauce to
serve.
Serving suggestions: avocado slices, salsa, hot sauce (pretty much a given with any hash),
shredded pepper jack or sharp
cheddar cheese, sour cream or Greek yogurt, and of course, plenty of buttered toast.
You can also top with some
shredded cheddar cheese, just before
serving.
● Green onions, thinly sliced, garnish ● Avocado (squeeze lemon or lime on top to prevent oxidizing, or browning, when
serving) ●
Shredded white
cheddar cheese, raw
cheese if possible ● Plain full - fat Skyr or Greek yogurt * * For keto version, opt for sour cream.
3 tablespoons extra-virgin olive oil, divided 1 small onion, thinly sliced 4 garlic cloves, thinly sliced 1/2 teaspoon fine sea salt, divided 2 Tofurky Italian Sausage links, crumbled in food processor 8 ounces mushrooms, thinly sliced 1 pound prepared pizza dough 3/4 cup prepared marinara sauce, plus more for
serving 1 package Tofurky Pepp» roni Deli Slices, divided 1 jalapeño pepper, thinly sliced 8 ounces vegan mozzarella (or part vegan
cheddar),
shredded and divided (We love Follow Your Heart
cheeses!)
● Green onions, thinly sliced ● Avocado (squeeze lemon or lime on top to prevent oxidizing, or browning, when
serving) ●
Shredded white
cheddar cheese, raw
cheese if possible ● Plain full - fat Greek yogurt