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Spinach and Sun-Dried Tomato Chicken Pasta Alfredo

Spinach and Sun-Dried Tomato Chicken Alfredo

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Spinach and Sun-Dried Tomato Chicken Pasta Alfredo

Spinach and Sun-Dried Tomato Chicken Alfredo

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60 min
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Ingredients

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¼ cup butter

3 cups heavy whipping cream

4 cloves garlic, crushed

2 x (5 ounces) freshly shredded parmesan cheese

10 ounces of chopped frozen spinach ( 1 box), drained and thawed

8.5 ounces of sun-dried tomatoes julienne cut (1 jar)

2 boneless, skinless chicken breasts grilled

¼ cup chopped parsley

1 tablespoon lemon juice

1 egg yolk

¼ teaspoon salt

¼ teaspoon pepper

12 ounces Barilla fettuccine pasta

Instructions

Grilled Chicken:

For this recipe the chicken breasts are grilled 5-7 minutes per side, or until juices run clear. Make sure to pound the breasts before grilling. The internal temperature should reach 165°F, then you can remove it from the grill. After the chicken breasts have cooled enough to touch you can chop it into pieces using a knife on a cutting board.  

Make The Alfredo Sauce:

On a cutting board chop the garlic cloves finely.

In a medium sauce pan melt the butter over medium heat. Add the heavy whipping cream into the pan and simmer for 5 minutes. Then add the garlic, salt, pepper, and freshly shredded parmesan cheese. Whisk it quickly until it is all melted and well combined. Add the egg yolk and lemon juice and stir. Sauce will be thickened. If the mixture is too thick you can add more cream.

Turn the heat on low and add the spinach. Drain the oil out of the sun-dried tomatoes and blot it with a paper towel. Then add the sun-dried tomatoes to the sauce and stir.

Cook The Fettuccine Noodles:

Cook the pasta noodles according to the package instructions and drain.

Combine All The Ingredients:

After the chicken is done grilling and pasta is cooked you can stir them both in and gently toss to combine.

Serve right away and garnish with parsley and more fresh parmesan if desired.

Notes

This recipe is great for that special date or holiday meal. 

Nutrition

  • Serving Size: 6
  • Calories: 785
  • Sugar: 5.4g
  • Sodium: 2273mg
  • Fat: 50.3g
  • Saturated Fat: 28.3g
  • Carbohydrates: 44.6g
  • Fiber: 4g
  • Protein: 39.9g
  • Cholesterol: 239mg

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Wild Rice Ham Salad

Wild Rice Ham Salad

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Wild Rice Ham Salad

Wild Rice Ham Salad

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  • Author: Cherie | Taste & Review
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 2 hours
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Ingredients

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2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions.  The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper.  Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time.  You can serve it plain or put on croissants.

Nutrition

  • Serving Size: 12
  • Calories: 295
  • Sugar: 6.2g
  • Sodium: 626mg
  • Fat: 12.4g
  • Saturated Fat: 2.9g
  • Carbohydrates: 34.1g
  • Fiber: 3.1g
  • Protein: 12.8g
  • Cholesterol: 626mg

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Wild Rice Ham Salad

Wild Rice Ham Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 2 hours
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Ingredients

Scale

2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions.  The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper.  Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time.  You can serve it plain or put on croissants.

Nutrition

  • Serving Size: 12
  • Calories: 295
  • Sugar: 6.2g
  • Sodium: 626mg
  • Fat: 12.4g
  • Saturated Fat: 2.9g
  • Carbohydrates: 34.1g
  • Fiber: 3.1g
  • Protein: 12.8g
  • Cholesterol: 626mg

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Low Carb Mini Raspberry Cheesecakes

Low Carb Raspberry Swirled Cheesecakes

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Low Carb Raspberry swirled Cheesecakes

Low Carb Raspberry Swirled Cheesecakes

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
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Ingredients

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Crust Layer

  • 1 1/2 cups bob’s red Mill superfine natural almond flour from whole almonds
  • 6 tablespoons butter ( 1 stick)
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon Swerve granular sugar

Cheesecake Layer

  • 3 (8 oz) cream cheese, room temperature
  • 3 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon lemon juice
  • 1/4 teaspoon Himalayan salt
  • 3/4 cup Swerve granular sugar
  • 3/4 cup sugar-free red raspberry preserves
  • 48 fresh raspberries

Instructions

To Make The Crust Layer

  1. Preheat the oven to 350°F. Line your muffin pan with cupcake liners. This will make 3 dozen or
  2. 48 cheesecakes.
  3. Melt the one stick of butter in a microwave bowl till it is completed melted.
  4. Transfer the melted butter to a medium size bowl. Then add in the almond flour, cinnamon, and Swerve granular sugar.
  5. Use a fork and stir till well combined.
  6. Take a teaspoon and scoop out the crust mixture and press it into the bottom of a muffin tin. Repeat this till all the muffin tins have the crust mixture in them.
  7. Bake in the oven for 5 minutes. The crust layers should be slight brown at this moment and crispy. Let them cool off while you make the cheese cake batter.

To Make The Cheescake Layer

  1. Beat the cream cheese with an electric hand mixer or standing mixer until it is creamy.
  2. Add in the vanilla extract, lemon, eggs, salt, and Swerve granular sugar. Beat until mixture is combined.
  3. Divide mixture evenly among cups over almond crust layer. Each should be fill about ¾ of the way up to reserve room for when it rises in the oven.
  4. Use a teaspoon of sugar-free red raspberry preserves and place on each cheesecake. Keep going till
  5. all the cheesecakes have the jam on top. Then use a tooth pick or fork and swirl it in the batter to create a marble effect.
  6. Bake in the oven at 350°F for 15 minutes. The raspberry cheesecakes will be slightly wiggly. Let them cool in refrigerator for 24 hours.
  7. Place one raspberry on each cheesecake to decorate before serving.

Nutrition

  • Serving Size: 48
  • Calories: 113
  • Sugar: 6
  • Sodium: 64
  • Fat: 8
  • Saturated Fat: 4
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 10
  • Protein: 2
  • Cholesterol: 31

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Grilled Prosciutto Wrapped Asparagus

Grilled Prosciutto Wrapped Asparagus

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Grilled Prosciutto Wrapped Asparagus

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  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22
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Ingredients

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  • 1 pound asparagus spears, trimmed
  • 1 (3 oz) package of prosciutto slices
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoons onion powder
  • 2 teaspoons freshly ground black pepper

Instructions

  1. Preheat grill to medium heat.While the grill is heating up you can prepare the food.
  2. In a small bowl combine extra virgin olive oil, lemon juice, onion powder, and ground black pepper. Set aside.
  3. On a cutting board cut off the bottom 2 inches of each asparagus spear. The stalky woody bottom should be cut off.
  4. Take one slice of prosciutto and twirl it around to wrap each asparagus spear. The prosciutto will stick to the asparagus as you twist it on it. Continue this pattern till all the asparagus are wrapped.
  5. Place the prosciutto wrapped asparagus spears into the olive oil mixture. Take tongs and mix all the spears so they are all drenched in the olive oil mixture.
  6. Take the tongs and place the asparagus spears on the grill. Cook on low for 6 minutes a side or until prosciutto is crisp and asparagus is tender.

Notes

  • Do not add any additional salt to this recipe as the prosciutto is salty enough.

Nutrition

  • Serving Size: 6
  • Calories: 157
  • Sugar: 2
  • Sodium: 324
  • Fat: 14
  • Saturated Fat: 3
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 4
  • Protein: 5
  • Cholesterol: 11

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No Bake Cherry Cheesecake

No Bake Cherry Cheesecake

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No Bake Cherry Cheesecake

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  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Total Time: 10 minutes
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Ingredients

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  • 1( 8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 (9 ounce) graham cracker pie crust
  • 1 ( 21 ounce) can cherry pie filling

Instructions

  1. Place the softened cream cheese in a large mixing bowl and beat until the cream cheese is fluffy.
  2. Slowly add in sweetened condensed milk and beat until smooth.
  3. Then add the fresh lemon juice and vanilla extract, and beat till well combined.
  4. Pour the cheesecake mixture into the prepared graham cracker pie crust and chill for 4 hours.
  5. Top the cheesecake with cherry pie filling before serving.

Nutrition

  • Serving Size: 8
  • Calories: 505
  • Sugar: 34
  • Sodium: 275
  • Fat: 22
  • Saturated Fat: 10
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 70
  • Protein: 8
  • Cholesterol: 48

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Chicken Rotisserie Noodle Soup

Chicken Rotisserie Noodle Soup

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Chicken Rotisserie Noodle Soup

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  • Author: Cherie | Taste & Review
  • Prep Time: 40
  • Cook Time: 120
  • Total Time: 2 hours 40 minutes
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Ingredients

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Ingredients To Make The Chicken Rotisserie Soup

  • 1 prepared rotisserie chicken
  • 3 (32 ounce )cartons of chicken broth
  • 1 small onion
  • 1 tablespoon garlic
  • 4 carrots
  • 4 stalks celery
  • ½ cup white wine
  • 1 teaspoon lemon juice
  • 1 teaspoon thyme
  • 4 bay leaves
  • 2 tablespoon celery leaves
  • 3 tablespoon fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Ingredients To Make The Egg Noodles

  • 3 cups flour
  • 2 tablespoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 4 tablespoon milk

Instructions

To Make The Chicken Rotisserie Soup

  1. Remove the skin from the chicken and throw it away. Remove as much meat as you can from the rotisserie chicken and set aside in a bowl.
  2. Place the bones in a soup pot or stock pot with the chicken broth and bring to a boil. Bring the heat to low, cover and simmer for an hour.
  3. While the soup base is cooking prepare the vegetables and chicken. Cut up the carrots, onions, and garlic. Cut up the celery and 2 tablespoons of celery leaves. Place all the vegetable in a bowl and set aside. Take the chicken you set aside and shred it and return to the bowl.
  4. After an hour of the soup base cooking turn the heat off to remove the bones and strain the broth. Turn the heat to a boil again and add the chopped carrots, onions, garlic, celery, celery leaves, white wine, lemon juice, thyme, bay leaves, parsley, salt and pepper. Cover and simmer.
  5. While the vegetables are cooking you can make the egg noodles.

To Make The Homemade Egg Noodles

  1. In a large bowl mix the flour, baking powder, and salt. Then stir in milk and 4 eggs.
  2. Use a fork to beat the mixture together. When it gets more blended knead the dough by hand until the dough is smooth for a few minutes then roll it into 2 balls.
  3. Wash your hands and at the end use cold water. This will help prevent the dough from sticking. Then dry your hands. Spray nonstick cooking spray all over your hands. Now you are ready to roll out the dough.
  4. On a floured surface take 1 of the dough balls you made. Roll out the dough to desired thickness about ¼ or 1/8. Take a pizza cutter and cut strips in the length and width that you desire. Set aside the cut noodles in a bowl. Repeat this pattern with the other ball of dough till all the dough is rolled up and made into noodle strips.

Combine The Homemade Egg Noodles Into The Soup

  1. Bring the soup to a boil add the shredded chicken and noodles. Stir and turn heat to low and cover. Cook for another 25 minutes.

Nutrition

  • Serving Size: 14
  • Calories: 183
  • Sugar: 2
  • Sodium: 450
  • Fat: 3
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 13
  • Cholesterol: 75

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Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

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Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
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Ingredients

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For the Blueberry Maple Syrup

  • 1 cup maple syrup
  • 1–1/2 cup fresh blueberries
  • 1 tablespoon fresh lemon juice

For the Blueberry Buttermilk Pancakes

  • 2 cups flour
  • ¼ cup sugar
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • ¼ cup unsalted butter,melted plus some for frying
  • 1 cup fresh blueberries

Instructions

To Make Blueberry Buttermilk Pancakes

  1. In a large mixing bowl stir all the dry ingredients: flour, sugar, baking powder, and salt.
  2. In a separate smaller bowl beat the eggs. Whisk in the buttermilk and melted butter to the smaller bowl.
  3. Pour slowly the liquid mixture into the dry ingredients. Whisk and mix it till it is well combined and moist. The batter should still be slightly lumpy and thick. Do no over-mix it.
  4. In a skillet on medium heat melt some butter enough to coat the pan. Take a ladle and drop the batter onto the pan and add a few blueberries to each pancake. When the top of the surface starts to bubble flip it over. Then after 1 min check the other side to see if is golden brown if not cook a little bit more till it is. You can always adjust the heat if needed. Serve with the homemade blueberry maple syrup.

To Make Homemade Blueberry Maple Syrup

  1. Wash and stem the fresh blueberries. Combine the blueberries, lemon juice, and maple syrup to a small saucepan over medium heat. Cook for about 2-3 minutes till the berries are slightly softened. Take a fork and mash the berries into the sauce. Simmer the syrup uncovered for 15 to 20 minutes stirring occasionally and mashing the blueberries.

Notes

  • Too much stirring can turn the pancakes into tough, rubbery, and flat disappointments.

Nutrition

  • Serving Size: 8
  • Calories: 333
  • Sugar: 30
  • Sodium: 235
  • Fat: 9
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 57
  • Protein: 8
  • Cholesterol: 67

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