Skillets & Skillet Pans - Guides, Care & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/skillet/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 14 Mar 2025 14:13:08 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Skillets & Skillet Pans - Guides, Care & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/skillet/ 32 32 Chicken Fajita Casserole https://www.tasteofhome.com/recipes/chicken-fajita-casserole/ Fri, 14 Mar 2025 14:13:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081795

Ingredients

  • 1 tablespoon olive oil
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 medium onion, chopped
  • 1-1/2 cups uncooked instant rice
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1-1/2 cups reduced-sodium chicken broth
  • 3 tablespoons fajita seasoning mix
  • 2 cups cubed cooked chicken breast
  • 1 cup sour cream
  • 2 cups shredded Mexican cheese blend, divided
  • Optional: Guacamole and tortilla chips
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large oven-safe skillet, heat oil over medium heat. Add peppers and onion; cook until tender, 4-5 minutes. Stir in rice, diced tomatoes, broth and fajita seasoning. Simmer on low until rice is tender, 5-7 minutes. Stir in chicken, sour cream and 1 cup of cheese.
  2. Cover; bake for 15 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake until cheese is bubbly and golden brown, 10-12 minutes. Serve with guacamole and tortilla chips, if desired.

Nutrition Facts

1 serving: 447 calories, 24g fat (11g saturated fat), 97mg cholesterol, 1086mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 26g protein.

]]> BLTs https://www.tasteofhome.com/recipes/blts/ Mon, 10 Mar 2025 15:53:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090376

Ingredients

  • 8 bacon strips
  • 8 slices white bread, toasted
  • 1/3 cup mayonnaise
  • 2 medium tomatoes, sliced 1/2-in. thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large lettuce leaves
Text Ingredients

Directions

  1. Heat a large skillet to medium. Add bacon strips; cook 3-4 minutes per side or until crispy. Remove to a paper towel-lined plate; set aside to slightly cool.
  2. Spread mayonnaise on one side of each slice of bread. Line bacon and tomatoes on half of the slices; sprinkle with salt and pepper. Top with lettuce leaves. Place other half of bread slices, mayonnaise side down, to make a sandwich. Serve immediately.

Nutrition Facts

1 sandwich: 371 calories, 22g fat (4g saturated fat), 23mg cholesterol, 826mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 12g protein.

]]> Chopped Cheese https://www.tasteofhome.com/recipes/chopped-cheese/ Fri, 07 Mar 2025 06:58:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2092387

Ingredients

  • 4 hoagie buns
  • 1/4 cup mayonnaise
  • 2 teaspoons canola oil
  • 1/2 medium onion, chopped
  • 1 pound ground beef
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 slices American cheese
  • 2 tablespoons ketchup
  • 2 tablespoons yellow mustard
  • 1 medium tomato, thinly sliced
  • 1-1/2 cups shredded iceberg lettuce
Text Ingredients

Directions

  1. Heat a large cast-iron skillet over medium heat. Slice hoagie rolls in half; dry toast each half until lightly browned. Spread each half with mayonnaise; set aside.
  2. Heat oil in the skillet; add onion. Cook until tender, 3-4 minutes. Add ground beef; spread into a layer (do not break up into small pieces); sprinkle with salt and pepper. Cook until beef is browned, 3-4 minutes; flip and cook until browned, 3-4 minutes longer. Use the spatula to chop the patty into small pieces. Divide the meat mixture into 4 quarters. Place slices of American cheese in a layer on top of each ground beef quarter; let melt 1-2 minutes. Transfer each quarter to a toasted hoagie bun. Top with ketchup, mustard, tomato slices and shredded lettuce.

Nutrition Facts

1 sandwich: 669 calories, 39g fat (14g saturated fat), 105mg cholesterol, 1543mg sodium, 41g carbohydrate (10g sugars, 2g fiber), 36g protein.

]]> Sourdough Pancakes https://www.tasteofhome.com/recipes/sourdough-pancakes/ Wed, 05 Mar 2025 17:53:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084127

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sourdough discard
  • 1 large egg, room temperature
  • 1 cup 2% milk
  • 2 tablespoons butter, melted
  • Maple syrup
Text Ingredients

Directions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another large bowl, whisk together sourdough discard, milk, egg and melted butter until combined. Add wet ingredients to dry ingredients; stir together until just incorporated. Let sit 15 minutes.
  2. Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with maple syrup, if desired.

Nutrition Facts

3 pancakes: 239 calories, 8g fat (5g saturated fat), 67mg cholesterol, 638mg sodium, 34g carbohydrate (9g sugars, 1g fiber), 7g protein.

]]> Over-Easy Eggs https://www.tasteofhome.com/recipes/over-easy-eggs/ Fri, 28 Feb 2025 14:01:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2086457 Taste Recipes.]]>

Ingredients

  • 1 tablespoon butter
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. Heat butter in a large skillet over medium heat. Crack eggs into the skillet; season with salt and pepper. Cook 2-3 minutes or until whites are set. Flip; cook 30-60 seconds or until whites are fully set and yolks are still runny. Serve hot.

Nutrition Facts

1 egg: 97 calories, 8g fat (3g saturated fat), 194mg cholesterol, 241mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 6g protein.

]]> Guacamole Shrimp Bites https://www.tasteofhome.com/recipes/guacamole-shrimp-bites/ Mon, 24 Feb 2025 20:44:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2118213

Ingredients

  • 1 tablespoon canola oil
  • 12 uncooked shrimp (31-40 per pound), peeled, deveined and cut into 1/2-inch pieces
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • GUACAMOLE:
  • 1 medium ripe avocado, peeled and cut in half
  • 2 teaspoons lime juice
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh cilantro leaves
  • 1 garlic clove, minced
  • Dash salt
  • 30 tortilla chip scoops
Text Ingredients

Directions

  1. In a large skillet, heat oil over medium heat. Add the next 4 ingredients. Cook and stir until shrimp turn pink, 3-5 minutes. Transfer to a shallow dish. Refrigerate until chilled.
  2. In a small bowl, mash avocado with lime juice. Stir in onion, cilantro, garlic and salt. To serve, fill each chip with guacamole. Top with shrimp mixture. Serve immediately.

Nutrition Facts

1 filled tortilla chip: 25 calories, 2g fat (0 saturated fat), 6mg cholesterol, 55mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.

]]> Denver Omelet https://www.tasteofhome.com/recipes/denver-omelet/ Sat, 15 Feb 2025 06:55:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084684

Ingredients

  • 8 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon smoked paprika, optional
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1/2 finely cup chopped green pepper
  • 1/2 cup diced fully cooked ham
  • 1 cup shredded cheddar cheese
Text Ingredients

Directions

  1. In a small bowl, whisk together eggs, salt, pepper and smoked paprika, if desired. Set aside.
  2. Heat butter in a large skillet to medium heat. Add onion, pepper and ham; cook 2-3 minutes or until vegetables are slightly soft. Transfer mixture to a bowl.
  3. Working in batches, coat skillet with cooking spray. Add 1/4 of the egg mixture to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/4 of the vegetable mixture on one half of the omelet; sprinkle with 1/4 cup cheese; fold other side over filling. Let cook 30-60 seconds or until cheese has melted. Slide omelet onto a plate. Repeat.

Nutrition Facts

1 omelet: 342 calories, 25g fat (12g saturated fat), 426mg cholesterol, 880mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 23g protein.

]]> Grape-Nuts Pudding https://www.tasteofhome.com/recipes/grape-nuts-pudding/ Sat, 15 Feb 2025 06:52:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115273

Ingredients

  • 1 cup Grape-Nuts
  • 3 cups whole milk
  • 3 large eggs, room temperature, lightly beaten
  • 1/2 cup packed brown sugar
  • 1/4 cup maple syrup
  • 2-1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Pinch ground nutmeg
Text Ingredients

Directions

  1. Preheat oven to 350°. Lightly grease an 8-in. square baking dish.
  2. Heat a small nonstick skillet over medium heat; add Grape-Nuts. Stirring constantly, toast Grape-Nuts 3-4 minutes, just until fragrant and beginning to turn deep brown. Transfer to a bowl or plate to cool.
  3. Pour milk, eggs, brown sugar, maple syrup, vanilla extract, cinnamon and salt into a large mixing bowl. Whisk together until thoroughly combined; whisk in toasted Grape-Nuts. Pour mixture into the prepared baking dish. Dust the top with ground nutmeg.
  4. Create a water bath by placing the pudding dish inside a large roasting pan or baking dish. Set the pans on the center rack in the preheated oven. Carefully pour hot water (from the tap or heated in a tea kettle) into the roasting pan until it comes about three-quarters of the way up the outside of the pudding dish.
  5. Bake pudding, uncovered, 45-50 minutes or until pudding is set with just a slight wobble in the center and a toothpick inserted in the center of the pudding comes out clean. Carefully lift the pan of pudding out of the water bath; transfer it to a wire rack.
  6. Allow pudding to cool for about 15 minutes; slice and serve. Alternatively, let it cool completely; refrigerate at least 1 hour to serve cold.

Nutrition Facts

1 serving: 194 calories, 4g fat (2g saturated fat), 70mg cholesterol, 254mg sodium, 33g carbohydrate (23g sugars, 2g fiber), 6g protein.

]]> Huevos Rancheros https://www.tasteofhome.com/recipes/huevos-rancheros-2/ Tue, 11 Feb 2025 14:12:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082235

Ingredients

  • 2 teaspoons canola oil
  • 8 corn tortillas (6 inches)
  • 1/2 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper, divided
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 tablespoons water
  • 8 large eggs
  • 2 medium ripe avocado, peeled, sliced
  • 1/2 cup salsa
  • 1/2 cup pico de gallo
  • 3 tablespoons chopped fresh cilantro
Text Ingredients

Directions

  1. Heat oil in a large skillet over medium-high heat. Add corn tortillas; fry 30-60 seconds per side or until crispy. Set aside.
  2. To the same skillet, add onion; cook until tender, 3-4 minutes. Stir in garlic, chili powder, 1/2 teaspoon salt, cumin and 1/8 teaspoon pepper; cook one minute longer. Add black beans and water; simmer until thickened, about 3-4 minutes. Remove to a bowl; use the back of a fork to smash black beans.
  3. Reduce skillet heat to medium; coat with cooking spray. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Sprinkle cooked eggs with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  4. Spread black beans on fried tortillas; top with one cooked egg and slices of avocado. Top with salsa, pico de gallo and cilantro.

Nutrition Facts

1 tostada: 244 calories, 12g fat (2g saturated fat), 186mg cholesterol, 478mg sodium, 24g carbohydrate (2g sugars, 6g fiber), 11g protein.

]]> Slow-Cooker Chicken Stew https://www.tasteofhome.com/recipes/slow-cooker-chicken-stew-2/ Mon, 10 Feb 2025 06:55:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2097991

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken thighs, cubed
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 4 medium carrots, thinly sliced
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 3 cups reduced-sodium chicken broth
  • 1/2 cup whole milk
  • 1/4 cup cornstarch
  • 1 cup frozen peas
Text Ingredients

Directions

  1. In a large skillet, heat oil over medium heat. Add chicken thighs; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned, 2-3 minutes per side. Transfer to a 4- or 5-quart slow cooker.
  2. To the same skillet, add carrots, onion, celery and garlic; cook until tender, 3-4 minutes; add to the slow cooker.
  3. Add potatoes, parsley, rosemary, thyme and remaining 1 teaspoon salt and 1/4 teaspoon pepper to slow cooker. Pour broth over top; gently stir.
  4. Cook, covered, on low until chicken is cooked through and vegetables are tender, 4-5 hours or on high, 2-3 hours.
  5. In a small bowl, whisk milk and cornstarch until smooth; stir into stew. Add in peas. Cook, covered, until sauce is thickened, about 30 minutes.

Nutrition Facts

1-1/3 cup: 281 calories, 9g fat (2g saturated fat), 52mg cholesterol, 989mg sodium, 31g carbohydrate (6g sugars, 4g fiber), 19g protein.

]]> Soy Sauce Chicken https://www.tasteofhome.com/recipes/soy-sauce-chicken/ Fri, 07 Feb 2025 16:23:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2087247

Ingredients

  • 2 tablespoons canola oil
  • 2-in. piece fresh gingerroot, peeled and sliced
  • 1 pound boneless skinless chicken thighs, cut into 3-in chunks
  • 1 green onion
  • 1/3 cup Chinese cooking wine
  • 1/3 cup reduced-sodium soy sauce
  • 1/2 cup water
  • 1 tablespoon sugar
  • 12 dried shiitake mushrooms, soaked in water at least 30 minutes, optional
  • Hot cooked rice and steamed vegetables, for serving
Text Ingredients

Directions

  1. Heat oil in a large saute pan to medium-high heat. Add ginger; cook 1-2 minutes or until fragrant. Add chicken pieces; brown on all sides, about 10 minutes.
  2. Reduce heat to medium-low. Add wine, soy sauce, water and sugar. Stir until bubbling slightly. Add soaked mushrooms, if desired. Cover; simmer 15-20 minutes, stirring occasionally so all parts of the chicken are coated in the sauce. Serve over cooked rice with steamed vegetables, if desired.

Nutrition Facts

1 serving: 278 calories, 15g fat (3g saturated fat), 76mg cholesterol, 946mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 22g protein.

]]> Philly Cheesesteak Dip https://www.tasteofhome.com/recipes/philly-cheesesteak-dip/ Wed, 05 Feb 2025 18:59:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111677

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley flakes, optional
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 12 slices provolone cheese, divided
  • 1 tablespoon olive oil
  • 1 pound shaved beef ribeye steaks
  • 1 medium onion, finely chopped
  • 1 medium green pepper, finely chopped
  • For serving: sliced baguette, crostini, tortilla chips, corn chips, crackers and/or crudites
Text Ingredients

Directions

  1. Preheat oven to 375°. Grease a 9-inch pie plate; set aside.
  2. In a large bowl, combine cream cheese, sour cream, and mayonnaise. Stir in Worcestershire, garlic powder, parsley flakes, if desired, 1/2 teaspoon salt and pepper. Chop 7 slices of provolone cheese into bite-sized pieces. Stir into cream cheese mixture; set aside.
  3. Heat olive oil in a large skillet set over medium-high heat. Add shaved steak; cook 2-3 minutes. Add onion, green pepper and remaining 1/2 teaspoon salt. Cook, stirring frequently, another 3-4 minutes or until steak is browned and vegetables are tender. Drain grease from skillet, if necessary.
  4. Stir steak and vegetable mixture into the cream cheese mixture until combined. Transfer to prepared pie plate; use a spatula to smooth into an even layer. Top with the remaining 5 slices provolone cheese.
  5. Bake 25-30 minutes or until cheese is bubbly and edges start to brown. Set oven to broil; cook another 1-2 minutes or until center is browned. Remove from oven; let cool 10 minutes.
  6. Serve with various dippers, such as sliced baguette, crostini, tortilla chips, corn chips, crackers and/or crudites.

Nutrition Facts

1 serving: 422 calories, 36g fat (17g saturated fat), 94mg cholesterol, 643mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 20g protein.

]]> Turkish Pasta https://www.tasteofhome.com/recipes/turkish-pasta/ Wed, 05 Feb 2025 06:51:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111665

Ingredients

  • PASTA:
  • 8 ounces pasta (bowtie or shells)
  • Salt, for boiling pasta
  • MEAT SAUCE:
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • YOGURT GARLIC SAUCE:
  • 1 cup plain Greek yogurt
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • BUTTER PAPRIKA SAUCE:
  • 4 tablespoons unsalted butter
  • 2 teaspoons paprika
  • 1/4 teaspoon dried mint
  • 1/4 teaspoon pepper
  • GARNISH:
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh parsley
Text Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add pasta; cook according to the package instructions. Drain; set aside.
  2. Meanwhile, to make meat sauce, heat a large skillet over medium-high heat. Add ground beef; cook until browned, 5-6 minutes. Add chopped onion, paprika, onion powder, curry powder, salt and pepper. Cook another 4-5 minutes or until ground meat mixture becomes crispy on the edges. Remove from heat; set aside.
  3. To make yogurt sauce, in a small bowl, stir together yogurt, garlic and salt. Cover; refrigerate until ready to use.
  4. To make butter sauce, melt butter in a small saucepan over medium-low heat. Add paprika, mint and pepper; stir together. Remove from heat; set aside.
  5. To serve, transfer cooked pasta to a large serving dish. Top with dollops of yogurt garlic sauce and the ground beef mixture. Drizzle with butter sauce. To garnish, top with tomatoes and parsley. Serve immediately.

Nutrition Facts

1 serving: 611 calories, 32g fat (16g saturated fat), 116mg cholesterol, 847mg sodium, 51g carbohydrate (6g sugars, 4g fiber), 31g protein.

]]> Shrimp Tacos https://www.tasteofhome.com/recipes/shrimp-tacos-2/ Tue, 04 Feb 2025 06:51:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081314

Ingredients

  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • 1 tablespoon olive oil
  • 8 corn tortillas (6 inches), toasted
  • 1 cup shredded cabbage
  • 1/4 cup fresh cilantro leaves
  • Optional: Lime wedges, salsa, sliced avocado, sliced red onion and jalapeno sauce, optional
Text Ingredients

Directions

  1. In a small bowl, combine first seven ingredients. Season shrimp with spice mixture.
  2. In a large skillet, heat oil over medium-high heat. Place shrimp in hot skillet; cook 2-3 minutes or until shrimp are lightly browned on the bottom; flip. Cook another 1-2 minutes or until shrimp start to curl.
  3. Divide shrimp amongst tortillas; top with cabbage, cilantro, and other toppings, as desired.

Nutrition Facts

2 tacos: 242 calories, 7g fat (1g saturated fat), 138mg cholesterol, 475mg sodium, 25g carbohydrate (1g sugars, 4g fiber), 22g protein.

]]> Sheet-Pan Chicken Fajitas https://www.tasteofhome.com/recipes/sheet-pan-chicken-fajitas/ Sun, 02 Feb 2025 06:51:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085784

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • FAJITAS:
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-in. strips
  • 2 medium sweet peppers, thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 tablespoons olive oil
  • 8 corn tortillas (6 inches)
  • 1/2 cup fresh cilantro leaves
  • 4 lime wedges
Text Ingredients

Directions

  1. Preheat oven to 400°. In a large bowl, combine spices. Add chicken, bell pepper, onion and oil; toss to coat. Transfer mixture to a foil-lined rimmed baking pan. Bake until chicken is cooked through and vegetables are tender, 20-25 minutes.
  2. Meanwhile, toast corn tortillas in a hot, dry skillet until lightly browned. Stuff tortillas with chicken and vegetables. Top with cilantro; serve with lime wedges.

Nutrition Facts

1 serving: 261 calories, 8g fat (2g saturated fat), 63mg cholesterol, 296mg sodium, 22g carbohydrate (3g sugars, 4g fiber), 26g protein.

]]> Cinnamon Roll French Toast https://www.tasteofhome.com/recipes/cinnamon-roll-french-toast/ Fri, 31 Jan 2025 16:37:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085273

Ingredients

  • 1 can (12.4 ounces) refrigerated cinnamon rolls with icing
  • 2 large eggs, room temperature
  • 2/3 cup whole milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Butter and maple syrup
Text Ingredients

Directions

  1. Bake cinnamon rolls according to package directions; set icing aside. Let cinnamon rolls cool; slice each in half horizontally.
  2. Heat a large skillet over medium heat. Coat with cooking spray.
  3. In a shallow bowl, whisk together eggs, milk, sugar, vanilla extract and cinnamon. Working in batches, dip each cinnamon roll half in egg/milk mixture, 30 seconds per side; transfer to hot skillet. Cook 2-3 minutes per side or until golden brown.
  4. Serve immediately with butter, maple syrup and reserved icing, as desired.

Nutrition Facts

2 pieces: 184 calories, 7g fat (2g saturated fat), 49mg cholesterol, 369mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 4g protein.

]]> Copycat Cracker Barrel Pancakes https://www.tasteofhome.com/recipes/copycat-cracker-barrel-pancakes/ Fri, 31 Jan 2025 06:51:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082238

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 3 large eggs, room temperature, beaten
  • 2-3/4 cups buttermilk
  • Butter, for cooking
  • Butter and maple syrup, for serving
Text Ingredients

Directions

  1. In a large bowl, whisk together flour, sugar, baking soda and salt. Whisk in beaten eggs and buttermilk until just combined (do not whisk out lumps). Let sit 5-10 minutes.
  2. Working in batches, heat a pat of butter over medium heat. Add 1/4 cupfuls of batter to the hot skillet; cook 2-3 minutes or until bottom is golden brown. Flip; cook another 1-2 minutes or until set. Repeat with remaining batter. Serve with pats of butter and maple syrup, as desired.

Nutrition Facts

2 pancakes: 114 calories, 1g fat (1g saturated fat), 37mg cholesterol, 477mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 5g protein.

]]> Caramelized Onions https://www.tasteofhome.com/recipes/caramelized-onions-2/ Fri, 31 Jan 2025 01:30:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078938 Caramelized onions add a rich sweetness to almost any dish. We'll show you how to caramelize onions—you just need a heavy pan and some patience.]]>

Ingredients

  • 2 tablespoons butter
  • 4 medium onions, thinly sliced
  • 3/4 teaspoon salt
Text Ingredients

Directions

  1. Heat butter in a large skillet over medium heat. Add onions; cook 5-6 minutes or until starting to lightly brown. Reduce heat to medium-low. Cook 45-60 minutes, stirring every 5 minutes, until onions are a deep brown color and very soft. Season with salt.

Nutrition Facts

2 tablespoons: 47 calories, 3g fat (2g saturated fat), 8mg cholesterol, 246mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.

]]> Collard Greens with Smoked Turkey https://www.tasteofhome.com/recipes/collard-greens-with-smoked-turkey/ Thu, 30 Jan 2025 13:50:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082219

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 2 cups water
  • 1 smoked turkey leg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound collard greens
  • 1 tablespoon cider vinegar
  • Dash hot pepper sauce
Text Ingredients

Directions

  1. In a large Dutch oven, heat oil over medium heat. Cook onion until tender, 4-5 minutes. Add garlic, cook one minute longer. Add chicken broth and water; bring to a boil. Add turkey, salt, pepper and crushed pepper flakes. Reduce heat to medium, simmer for 1 hour.
  2. Wash collards thoroughly. Remove thick stems. Stack and roll up collards, slice into 1/2-in. thick strips. Add to Dutch oven; cook until tender, 45-60 minutes longer, stirring occasionally.
  3. Remove turkey leg, remove meat from bones; discard bones and fat. Return meat to the pan, along with cider vinegar and hot sauce.

Nutrition Facts

1 serving: 105 calories, 4g fat (1g saturated fat), 33mg cholesterol, 1004mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 11g protein.

]]> Eggs Florentine https://www.tasteofhome.com/recipes/eggs-florentine-2/ Wed, 29 Jan 2025 06:50:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082231

Ingredients

  • POACHED EGGS:
  • 4 cups water
  • 2 teaspoons white vinegar
  • 4 large eggs
  • HOLLANDAISE:
  • 1/4 cup butter
  • 2 large egg yolks
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • FLORENTINE:
  • 1 tablespoon butter
  • 2 tablespoons minced shallot
  • 4 cups fresh baby spinach
  • 1 garlic cloves, minced
  • 1/4 teaspoon salt
  • Splash lemon juice
  • 2 English muffins, split and toasted
Text Ingredients

Directions

  1. To make poached eggs, fill a large saucepan with 4 cups water. Bring to a boil, then reduce to a low simmer (water temperature should be 160-180°). Stir in vinegar. Carefully crack eggs into individual small bowls, teacups or ramekins. Gently stir the simmering water in a clockwise motion. Hold egg dish over the water; gently slip the egg into the water. Cook, uncovered, 3-5 minutes or until egg whites are completely set and opaque and the yolk begins to thicken but are not hard. Use a slotted spoon to lift the poached egg out of the water. Place the spoon with the poached egg on top of a paper towel-lined plate to drain.
  2. To make hollandaise, warm butter in a small saucepan until melted. Skim off the milk solids on top; discard. Keep warm. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in clarified butter, whisking constantly until thickened and emulsified. Whisk in salt and pepper.
  3. To cook spinach, heat butter in a large skillet over medium heat. Add shallot; cook 2-3 minutes or until soft. Stir in spinach and garlic; cook 1-2 minutes or until spinach has wilted. Season with salt and a splash of lemon juice.
  4. To assemble, pile cooked spinach on halves of toasted English muffins. Top each with a poached egg. Drizzle with hollandaise.

Nutrition Facts

1 serving: 309 calories, 22g fat (12g saturated fat), 316mg cholesterol, 928mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 12g protein.

]]> Frikadellen https://www.tasteofhome.com/recipes/frikadellen/ Sun, 26 Jan 2025 06:50:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2107453

Ingredients

  • 2 slices day-old white bread
  • 1/2 cup 2% milk
  • 3 tablespoons olive oil, divided
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/4 cup minced fresh parsley
  • 1 large egg, room temperature, beaten
  • 1 teaspoon yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon ground mace
Text Ingredients

Directions

  1. Tear bread into bite-sized pieces; place in a small bowl. Pour milk over the bread; soak 15 minutes. Squeeze out excess liquid through a fine mesh strainer; set aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions; cook 5-7 minutes or until lightly golden brown. Add garlic; cook 30-60 seconds or until fragrant.
  3. Place onion mixture, soaked bread, ground beef, ground pork, parsley, egg, mustard, salt, paprika, pepper, marjoram and mace in a large bowl; use hands to mix until well blended.
  4. Wet hands lightly with water. Form meat mixture into 8 balls; gently flatten each into a patty. Cover with plastic wrap; chill at least 15 minutes.
  5. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Working in two batches, add patties to the hot oil. Cook 4-5 minutes on each side or until browned; lower the heat and continue cooking until the internal temperature reaches 160°. Transfer patties to a paper towel-lined plate. Repeat with remaining patties.

Nutrition Facts

1 patty: 201 calories, 14g fat (4g saturated fat), 61mg cholesterol, 386mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 12g protein.

]]> Loco Moco https://www.tasteofhome.com/recipes/loco-moco/ Fri, 24 Jan 2025 06:49:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105879

Ingredients

  • BEEF PATTIES:
  • 1 pound ground beef (80/20)
  • 1/4 cup finely chopped sweet onion
  • 1 garlic clove, minced
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • GRAVY:
  • 6 tablespoons butter
  • 1/4 cup finely chopped sweet onion
  • 3 cups beef stock
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • TO SERVE:
  • 4 teaspoons canola oil, divided
  • 4 large eggs, room temperature, divided
  • 4 cups cooked white rice
  • Chopped green onions, for garnish
Text Ingredients

Directions

  1. To make the patties, combine ground beef, onion, garlic, Worcestershire sauce, salt and pepper in a large bowl. Divide mixture into fourths; shape each portion into a 1-inch-thick burger patty. Press thumb into the center of each patty to create an indentation.
  2. Heat a large skillet over medium-high heat; place burgers in the hot pan, 2 in. apart. Cook burgers 4-5 minutes; flip, reduce heat to medium. Cook another 4-5 minutes or until internal temperature of burgers reaches 160°. Remove to a plate; cover to keep warm.
  3. Pour excess grease from the pan; discard grease. Return pan to the burner over medium heat. To make gravy, add butter to the skillet. Once melted, add onion. Cook, scraping up the browned bits from the pan, 4-5 minutes or until soft. Pour in beef stock, Worcestershire sauce, soy sauce, salt and pepper. Increase heat to medium-high; bring sauce to a simmer, 4-5 minutes.
  4. In a small bowl, whisk cornstarch and cold water until dissolved; add mixture to the sauce. Whisk constantly for 2-3 minutes or until gravy has thickened. Remove pan from heat.
  5. To make the sunny-side up eggs, heat 1 teaspoon vegetable oil in a small, nonstick skillet over medium heat. When oil is hot, crack an egg into the pan. Cook 2-3 minutes or until whites are set and yolk is still runny. Transfer egg to a plate. Repeat these steps to cook remaining eggs.
  6. To serve, place 1 cup cooked white rice in 4 bowls. Top each with a cooked burger patty and a generous amount of gravy. Place a sunny-side up egg on top of each. Garnish with chopped green onion. Serve immediately.

Nutrition Facts

1 serving: 729 calories, 40g fat (18g saturated fat), 302mg cholesterol, 1659mg sodium, 54g carbohydrate (4g sugars, 1g fiber), 34g protein.

]]> 20-Minute Peanut Chicken Pad Thai https://www.tasteofhome.com/recipes/20-minute-peanut-chicken-pad-thai/ Fri, 17 Jan 2025 20:38:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098275

Ingredients

  • 1 package (8 ounces) thick brown rice noodles
  • 1/2 cup creamy peanut butter
  • 1/2 cup hot water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha chili sauce
  • 1 tablespoon canola oil
  • 1 package (14 ounces) coleslaw mix
  • 3 garlic cloves, minced
  • 1-1/2 cups shredded cooked chicken
  • Optional toppings: Sliced green onions, chopped peanuts, chopped cilantro and crushed red pepper flakes
Text Ingredients

Directions

  1. Cook noodles according to package directions. Meanwhile, in a small bowl, whisk peanut butter, hot water, soy sauce, brown sugar, vinegar, sesame oil and Sriracha.
  2. In a large skillet, heat oil over medium-high heat. Add coleslaw mix; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in peanut butter mixture and chicken. Cook and stir until heated through. Drain noodles; add to skillet and toss to coat. If desired, serve with optional toppings.

Nutrition Facts

1 serving, about 1-1/2 cups: 586 calories, 26g fat (5g saturated fat), 47mg cholesterol, 604mg sodium, 64g carbohydrate (13g sugars, 8g fiber), 28g protein.

]]> Easy Stovetop Lasagna https://www.tasteofhome.com/recipes/easy-stovetop-lasagna/ Fri, 17 Jan 2025 20:37:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098633

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 jar (24 ounces) pasta sauce
  • 2 cups water
  • 1 large sweet red pepper, chopped
  • 1/4 cup Italian salad dressing
  • 1 teaspoon garlic powder
  • 10 uncooked lasagna noodles, broken into 2-in. pieces
  • 1-1/2 cups 2% cottage cheese
  • 1 cup shredded part-skim mozzarella cheese
Text Ingredients

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pasta sauce, water, red pepper, dressing and garlic powder. Bring to a boil; stir in noodles. Reduce heat to medium-low. Cook, covered, until noodles are tender, 10-15 minutes, stirring occasionally.
  2. Stir in cottage cheese; heat through. Remove from heat; top with mozzarella cheese. Cover and let stand until cheese is melted, about 5 minutes.

Nutrition Facts

1 serving: 462 calories, 15g fat (6g saturated fat), 62mg cholesterol, 857mg sodium, 49g carbohydrate (15g sugars, 5g fiber), 32g protein.

]]> Baked Cannellini Beans https://www.tasteofhome.com/recipes/baked-cannellini-beans/ Fri, 17 Jan 2025 20:36:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098516

Ingredients

  • 3 bacon strips, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 2/3 cup beer or chicken broth
  • 1/4 cup packed brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer.
  2. Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.

Nutrition Facts

2/3 cup: 228 calories, 6g fat (2g saturated fat), 9mg cholesterol, 444mg sodium, 34g carbohydrate (12g sugars, 6g fiber), 8g protein.

]]> Lemon Shrimp Orzo https://www.tasteofhome.com/recipes/lemon-shrimp-orzo/ Fri, 17 Jan 2025 20:35:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098442

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3-1/2 cups reduced-sodium chicken broth
  • 1 pound uncooked whole wheat orzo pasta
  • 1 cup water
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 4 cups fresh arugula
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup Greek olives, halved
  • 1-1/2 cups crumbled feta cheese
  • Fresh basil leaves
Text Ingredients

Directions

  1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes.
  2. Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and fresh basil.

Nutrition Facts

1 cup: 367 calories, 11g fat (3g saturated fat), 80mg cholesterol, 808mg sodium, 44g carbohydrate (1g sugars, 10g fiber), 22g protein.

]]> Apple Gingerbread Skillet Cake https://www.tasteofhome.com/recipes/apple-gingerbread-skillet-cake/ Fri, 17 Jan 2025 20:35:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098434

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 cup molasses
  • 2 medium tart apples, peeled and thinly sliced
  • GINGERBREAD:
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 cup molasses
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup hot water
  • Warmed applesauce, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down.
  2. For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water.
  3. Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with applesauce if desired.

Nutrition Facts

1 slice: 294 calories, 12g fat (6g saturated fat), 35mg cholesterol, 276mg sodium, 46g carbohydrate (30g sugars, 1g fiber), 3g protein.

]]> Cast-Iron Scrambled Eggs https://www.tasteofhome.com/recipes/cast-iron-scrambled-eggs/ Fri, 17 Jan 2025 20:34:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099181

Ingredients

  • 12 large eggs
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup finely chopped sweet onion
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons butter
  • 1 log (4 ounces) fresh goat cheese, crumbled
  • 3 tablespoons minced chives
Text Ingredients

Directions

  1. In a large bowl, whisk the eggs, water, salt and pepper; set aside.
  2. Place a 10-in. cast-iron skillet over medium-high heat. In the skillet, saute onion and jalapeno in butter until tender. Add egg mixture; cook and stir until almost set. Stir in cheese and chives; cook and stir until eggs are completely set.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2/3 cup: 217 calories, 16g fat (7g saturated fat), 446mg cholesterol, 342mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 15g protein.

]]> Skillet Stout Brownies https://www.tasteofhome.com/recipes/skillet-stout-brownies/ Fri, 17 Jan 2025 20:34:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099163

Ingredients

  • 8 ounces semisweet chocolate, chopped
  • 1 cup butter, cubed
  • 1 cup milk stout beer
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/2 teaspoon salt
  • Vanilla ice cream, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Place chocolate in a large bowl. In a 10-in. cast-iron or other ovenproof skillet, combine butter and stout. Bring to a boil; reduce heat. Simmer 10 minutes, stirring constantly. Pour over chocolate; stir with a whisk until smooth. Cool slightly. In another large bowl, beat egg, egg yolks and sugars until blended. Stir in chocolate mixture. In another bowl, mix flour, baking cocoa and salt; gradually add to chocolate mixture, mixing well.
  2. Spread into skillet. Bake until set, 25-30 minutes. Cool completely in skillet on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts

1 piece: 363 calories, 24g fat (14g saturated fat), 87mg cholesterol, 229mg sodium, 29g carbohydrate (21g sugars, 1g fiber), 4g protein.

]]> Taco Skillet Pizza with Cornbread Crust https://www.tasteofhome.com/recipes/taco-skillet-pizza-with-cornbread-crust/ Fri, 17 Jan 2025 20:34:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099161

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 1 cup refried beans
  • 1/3 cup salsa
  • 2 tablespoons taco seasoning
  • 1 package (6 ounces) Mexican-style cornbread/muffin mix
  • 1/3 cup tortilla chips, crushed
  • 1 cup shredded cheddar cheese
  • Optional toppings: Torn romaine, chopped tomatoes, sour cream, chopped onion, chopped cilantro and fried tortilla strips
Text Ingredients

Directions

  1. Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 6-8 minutes, crumbling beef; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe pan clean.
  2. Prepare cornbread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over cornbread to within 1 in. of edges; sprinkle with cheese. Bake until cheese is melted and crust is golden brown, 3-5 minutes. Serve with toppings as desired.

Nutrition Facts

1 wedge: 329 calories, 14g fat (6g saturated fat), 75mg cholesterol, 1052mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 19g protein.

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