Recipes Using Italian Seasoning https://www.tasteofhome.com/recipes/ingredients/herbs-spices/italian-seasoning/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 24 Apr 2025 17:49:10 +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 Recipes Using Italian Seasoning https://www.tasteofhome.com/recipes/ingredients/herbs-spices/italian-seasoning/ 32 32 Poor Man’s Casserole https://www.tasteofhome.com/recipes/poor-mans-casserole/ Wed, 23 Apr 2025 18:48:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2131834

Ingredients

  • 12 ounces uncooked extra-wide egg noodles
  • 1 block (8 ounces) cream cheese, softened
  • 1 tub (8 ounces) sour cream
  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 can (29 ounces) tomato sauce
  • 1-1/2 cups shredded cheddar cheese or shredded cheddar-Monterey Jack cheese, divided
  • 1/2 cup grated Parmesan cheese
  • Chopped fresh parsley, for garnish
Text Ingredients

Directions

  1. Preheat oven to 350°; grease a 13x9-in. baking dish.
  2. Bring a large pot of water to a boil. Add egg noodles; cook according to package directions until al dente. Drain; return to the pot.
  3. While the noodles cook, stir together softened cream cheese and sour cream in a large bowl. Stir mixture into the pot with the hot, cooked noodles until completely coated; set aside.
  4. Heat a large skillet over medium-high heat; add ground beef and onion. Cook 9-10 minutes or until browned, breaking it up with a wooden spoon as it cooks. Drain off excess grease. Stir in garlic, Italian seasoning, salt, pepper and red pepper flakes; cook 2-3 minutes or until fragrant. Stir in tomato sauce. Simmer 4-5 minutes; remove pan from the heat.
  5. To assemble the casserole, spread 1/3 of the meat sauce in the bottom of the prepared baking dish. Top with half of the creamy noodles, spreading into an even layer. Sprinkle 1/2 cup shredded cheese over the top. Repeat layers, then spread the remaining meat sauce on top. Sprinkle the last 1/2 cup of shredded cheese and the Parmesan cheese on top.
  6. Bake 25-30 minutes or until sauce is bubbling and the cheese is melted and lightly browned. Transfer pan to a cooling rack or trivet. Top with chopped fresh parsley, if desired. Serve hot.

Nutrition Facts

1 serving: 614 calories, 37g fat (18g saturated fat), 162mg cholesterol, 1186mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 32g protein.

]]> Cioppino-Style Soup https://www.tasteofhome.com/recipes/cioppino-style-soup/ Fri, 17 Jan 2025 19:50:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101746

Ingredients

  • 2 tablespoons olive oil
  • 2 medium red onions, chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) no-salt-added crushed tomatoes
  • 1 carton (32 ounces) vegetable stock
  • 1 cup dry red wine
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 6 ounces uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 can (6 ounces) lump crabmeat, drained
  • 2 cod fillets (6 ounces each), cut into 1-inch pieces
  • 1/3 cup chopped fresh parsley
  • Shredded Parmesan cheese, optional
Text Ingredients

Directions

  1. In a 6-qt. stockpot, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add tomatoes, stock, wine, Italian seasoning and pepper; stir in pepper flakes if desired. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend.
  2. Add shrimp, crab, cod and parsley; cook until shrimp turn pink and fish just begins to flake easily with a fork, 3-5 minutes longer. If desired, top each serving with cheese.

Not sure which brand of frozen fish to buy? Check out the brands our editors and the Taste Recipes Test Kitchen recommend.

https://www.tasteofhome.com/article/best-frozen-fish-fillets/

Nutrition Facts

1-3/4 cups (calculated without cheese): 208 calories, 6g fat (1g saturated fat), 83mg cholesterol, 631mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

]]> Quick Chicken Parmesan https://www.tasteofhome.com/recipes/quick-chicken-parmesan/ Fri, 17 Jan 2025 19:48:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101635

Ingredients

  • 12 ounces frozen grilled chicken breast strips (about 3 cups)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons dry red wine or chicken broth
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons Italian seasoning
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/3 cup shredded Parmesan cheese
  • 1/3 cup shredded part-skim mozzarella cheese
  • Hot cooked pasta
Text Ingredients

Directions

  1. Heat a large skillet over medium heat. Add chicken strips; cook and stir 5-8 minutes or until heated through. Remove from pan.
  2. In same skillet, combine tomatoes, tomato paste, wine, oil, Italian seasoning, garlic and sugar; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-15 minutes to allow flavors to blend, stirring occasionally.
  3. Stir in chicken. Sprinkle with cheeses; cook, covered, 1-2 minutes longer or until cheese is melted. Serve with pasta.

Nutrition Facts

1 cup (calculated without pasta): 248 calories, 9g fat (3g saturated fat), 86mg cholesterol, 739mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat.

]]> Italian Shredded Pork Stew https://www.tasteofhome.com/recipes/italian-shredded-pork-stew/ Fri, 17 Jan 2025 19:46:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101490

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 2 cups chopped fresh kale
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 boneless pork shoulder butt roast (2-1/2 to 3-1/2 pounds)
  • 1 can (14 ounces) cannellini beans, rinsed and drained
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cans (14-1/2 ounces each) chicken broth
  • Sour cream, optional
Text Ingredients

Directions

  1. Place the sweet potatoes, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the beans and seasonings. Pour broth over top. Cook, covered, on low until meat is tender, 8-10 hours.
  2. Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks and return to slow cooker; heat through. If desired, garnish with sour cream.

Nutrition Facts

1-1/2 cups: 283 calories, 13g fat (5g saturated fat), 78mg cholesterol, 860mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 24g protein.

]]> Philly Cheesesteak Casserole https://www.tasteofhome.com/recipes/philly-cheesesteak-casserole/ Fri, 24 Jan 2025 06:51:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081047

Ingredients

  • 1 pound uncooked elbow macaroni
  • 2 tablespoons butter
  • 1 pound ground beef
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 medium onion, chopped
  • 1/4 cup reduced-sodium beef broth
  • 1 package (8 ounces) cream cheese, cubed
  • 2 tablespoons heavy whipping cream
  • 3 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 8 slices provolone cheese
Text Ingredients

Directions

  1. Preheat oven to 375°. Cook pasta according to package directions. Drain; set aside.
  2. In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add ground beef, peppers and onion; cook until no pink remains and vegetables are tender, 6-7 minutes.
  3. Stir in cooked pasta, broth, cream cheese, cream, garlic, Italian seasoning, salt and pepper. Bring to a simmer; cook until slightly thickened, 3-4 minutes.
  4. Place provolone cheese slices in an even layer over macaroni mixture. Bake until cheese is bubbly and golden brown, 15-20 minutes.

Nutrition Facts

1 serving: 702 calories, 37g fat (20g saturated fat), 121mg cholesterol, 993mg sodium, 61g carbohydrate (6g sugars, 4g fiber), 33g protein.

]]> Instant Pot Vegetable Soup https://www.tasteofhome.com/recipes/instant-pot-vegetable-soup/ Tue, 10 Dec 2024 13:20:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078858

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 bay leaf
  • 6 cups reduced-sodium vegetable broth
  • 1 can (14 ounces) fire-roasted diced tomatoes, undrained
  • 1 pound medium potatoes, chopped
  • 1 cup cut fresh green beans
  • 1 cup chopped fresh or frozen spinach
  • 1/4 cup chopped parsley
Text Ingredients

Directions

  1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion, carrot and celery until crisp-tender, 3-4 minutes. Add garlic and tomato paste, cook one minute longer. (Press cancel.)
  2. Stir in broth, tomatoes, potatoes, green beans, Italian seasoning, salt, sugar, pepper, garlic powder and bay leaf. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Let pressure release naturally for 8 minutes; quick-release any remaining pressure.
  3. Remove and discard bay leaf. Stir in spinach and parsley.

Nutrition Facts

1 serving: 107 calories, 1g fat (0 saturated fat), 0 cholesterol, 857mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 3g protein.

]]> Chicken Parmesan Casserole https://www.tasteofhome.com/recipes/chicken-parmesan-casserole/ Sun, 19 Jan 2025 06:51:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078716

Ingredients

  • 16 ounces uncooked penne pasta
  • 1 jar (24 ounces) marinara sauce
  • 3 cups water
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups shredded mozzarella cheese
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons melted butter or olive oil
  • 2 tablespoons minced fresh parsley, optional
  • 2 tablespoons minced fresh basil, optional
Text Ingredients

Directions

  1. Preheat oven to 400°. In a greased 13x9-in. baking dish combine uncooked pasta, marinara, water, Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. Season cubed chicken with remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder and onion powder. Add to baking dish; stir to combine. Cover, bake 30 minutes. Uncover; stir. Sprinkle with mozzarella cheese.
  2. In a small bowl, combine breadcrumbs, Parmesan and melted butter. Sprinkle over mozzarella. Bake until cheese is bubbly and breadcrumbs are browned, 10-15 minutes. If desired, garnish with parsley and basil.

Nutrition Facts

1 serving: 424 calories, 15g fat (6g saturated fat), 66mg cholesterol, 863mg sodium, 44g carbohydrate (6g sugars, 3g fiber), 27g protein.

]]> Gluten-Free Meatballs https://www.tasteofhome.com/recipes/gluten-free-meatballs/ Tue, 29 Oct 2024 17:36:02 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2060898

Ingredients

  • 2 pounds ground beef
  • 2/3 cup gluten-free quick-cooking oats
  • 2 large eggs, beaten
  • 1-1/2 teaspoons Italian seasoning
  • 1-1/4 teaspoons salt
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1 jar (24 ounces) marinara sauce
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons minced fresh parsley
Text Ingredients

Directions

  1. Preheat oven to 375°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray.
  2. In a large bowl, combine first 9 ingredients. Shape into 1-1/2 in. balls. Line on prepared wire rack, spacing 1-in. apart. Bake until internal temperature reaches 165°, 25-30 minutes.
  3. Transfer meatballs to a large skillet. Add marinara sauce; bring to a simmer over medium-low heat. Cook 4-5 minutes or until marinara is bubbly. Top with Parmesan cheese and parsley.

Nutrition Facts

1 serving: 322 calories, 18g fat (6g saturated fat), 123mg cholesterol, 974mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 26g protein.

]]> Chicken Florentine Soup https://www.tasteofhome.com/recipes/chicken-florentine-soup/ Tue, 29 Oct 2024 16:15:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064227

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups reduced-sodium vegetable broth
  • 1 cup uncooked orzo pasta
  • 2 cups cubed cooked chicken breast
  • 2 cups fresh baby spinach
  • 1/4 cup half-and-half cream
  • 2 tablespoons lemon juice
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Italian seasoning, salt, pepper and red pepper flakes.
  2. Add broth; bring to a boil. Stir in orzo and cooked chicken. Reduce heat; simmer, covered, until orzo is al dente, 8-10 minutes. Stir in spinach, half-and-half and lemon juice. Serve soup in bowls topped with Parmesan cheese.

Nutrition Facts

1-1/3 cups: 300 calories, 9g fat (2g saturated fat), 44mg cholesterol, 848mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 21g protein.

]]> Cream of Vegetable Soup https://www.tasteofhome.com/recipes/cream-of-vegetable-soup-2/ Fri, 25 Oct 2024 19:05:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064225

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1/2 medium sweet potato, peeled and chopped
  • 2 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 4 cups reduced-sodium chicken broth
  • 1 bay leaf
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sherry, optional
Text Ingredients

Directions

  1. In a Dutch oven, melt butter over medium heat. Add onion, zucchini, carrot, celery and sweet potato; cook until tender, 12-15 minutes. Stir in garlic, salt, Italian seasoning and pepper; cook one minute longer. Slowly whisk in chicken broth, add bay leaf. Bring to a simmer until thickened, 8-10-5 minutes, stirring frequently. Add cream and if desired, sherry; simmer until heated through, another 4-5 minutes.
  2. Discard bay leaf. Remove soup from heat; cool slightly. Process in batches in a blender until desired consistency; return to pan.

Nutrition Facts

1 cup: 124 calories, 10g fat (6g saturated fat), 28mg cholesterol, 705mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 3g protein.

]]> White Lasagna Soup https://www.tasteofhome.com/recipes/white-lasagna-soup/ Wed, 23 Oct 2024 15:17:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064247

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 boneless skinless chicken breasts, cut into 1/2-in. cubes
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons all-purpose flour
  • 3 cups reduced-sodium chicken broth
  • 1 cup heavy whipping cream
  • 8 ounces lasagna noodles, broken into bite size pieces
  • 2 cups chopped fresh spinach
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. In a Dutch oven or stock pot, heat oil over medium heat. Add onion; cook until tender, 4-5 minutes. Stir in chicken; cook until edges are browned, 4-5 minutes. Stir in garlic, Italian seasoning, salt, pepper and red pepper flakes; cook one minute longer. Stir in flour; cook until browned, 2-3 minutes, stirring constantly. Slowly whisk in broth. Bring to a simmer; cook until thickened, 6-8 minutes. Stir in cream and lasagna noodles; cook, covered, until noodles are al dente, 10-12 minutes. Stir in spinach; cook 2-3 minutes or until wilted. Garnish with Parmesan cheese.

Nutrition Facts

1-1/4 cup: 607 calories, 32g fat (16g saturated fat), 109mg cholesterol, 1320mg sodium, 53g carbohydrate (6g sugars, 3g fiber), 28g protein.

]]> French Onion Meatballs https://www.tasteofhome.com/recipes/french-onion-meatballs/ Tue, 22 Oct 2024 17:25:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2060891

Ingredients

  • 2 tablespoons butter, divided
  • 1 large onion, thinly sliced
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 1 teaspoon minced fresh rosemary
  • 3 tablespoons dry red wine
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 pound ground beef
  • 1/3 cup panko bread crumbs
  • 1 large egg, beaten
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1 cup shredded Gruyere cheese
  • French bread baguette slices, toasted, optional
Text Ingredients

Directions

  1. Preheat oven to 400°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray. Set aside.
  2. In a large oven-safe skillet, melt 1 tablespoon butter over medium-low heat. Add onions; stir to coat. Cook until onions begin to caramelize and are very soft, stirring occasionally, 15-20 minutes. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper and rosemary. Add wine; cook until evaporated, 2-3 minutes, stirring constantly.
  3. Stir in remaining butter; once melted, whisk in flour until lightly browned. Slowly whisk in beef stock; bring to a simmer until thickened, 2-3 minutes. Remove from heat; set aside.
  4. In a large bowl, combine ground beef, bread crumbs, egg, parsley, garlic, Italian seasoning, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Bake until internal temperature reaches 165°, 15-20 minutes. Transfer meatballs to skillet with cooked onions; stir to combine. Top with shredded Gruyere.
  5. Preheat broiler. Broil skillet 3-4 in. from heat until cheese is melted, 2-3 minutes. If desired, serve with toasted baguette slices.

Nutrition Facts

1 meatball: 77 calories, 5g fat (2g saturated fat), 27mg cholesterol, 245mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

]]> Air-Fryer Meatballs https://www.tasteofhome.com/recipes/air-fryer-meatballs/ Sat, 12 Oct 2024 07:07:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2060899

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup panko bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/4 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Text Ingredients

Directions

  1. Preheat air fryer to 375°. In a large bowl, thoroughly combine all ingredients. Shape into 1-1/2-in. balls. Place in a single layer on greased tray in air-fryer basket. Working in batches; cook until lightly browned and cooked through, 8-10 minutes.

Nutrition Facts

1 meatball: 150 calories, 9g fat (4g saturated fat), 63mg cholesterol, 405mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 13g protein.

]]> Copycat Cheesecake Factory Chicken Madeira https://www.tasteofhome.com/recipes/copycat-cheesecake-factory-chicken-madeira/ Fri, 25 Oct 2024 06:43:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2046439

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1-1/2 pounds boneless skinless chicken breasts, butterflied and pounded 1/2-in. thick
  • 1/4 cup plus 3 tablespoons olive oil, divided
  • 1/2 medium onion, chopped
  • 8 ounces sliced fresh white or cremini mushrooms
  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley flakes
  • 1-1/2 cups Madeira wine
  • 1/2 cup chicken stock
  • 2 tablespoons butter
  • 1 pound fresh asparagus, trimmed
  • 1/2 cup shredded mozzarella cheese
  • Hot mashed potatoes, for serving
Text Ingredients

Directions

  1. Preheat oven to 350°. In a shallow dish, combine flour, Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour mixture until evenly coated on all sides; shake off excess.
  2. Heat 1/4 cup olive oil in a large skillet over medium heat. Add chicken; cook until lightly browned, 4-5 minutes per side. Transfer to a paper towel-lined plate.
  3. To the skillet, add 2 tablespoons olive oil. Add onion; cook until tender, 3-4 minutes. Stir in mushrooms and garlic; cook until mushrooms are tender, 4-5 minutes. Stir in Dijon, Worcestershire, honey, thyme and parsley. Deglaze pan with Madeira wine and chicken stock, scraping the bottom of the pan to release any browned bits.
  4. Bring sauce to a simmer; reduce heat to medium-low. Simmer sauce on low heat until sauce has reduced by half and has become thickened, 18-20 minutes. Add in butter and remaining 1/2 teaspoon salt and pepper. Remove from heat.
  5. While sauce simmers, heat remaining 1 tablespoon olive oil a separate skillet or grill pan over medium heat. Add asparagus; cook until crisp-tender, 3-4 minutes. Remove from heat.
  6. Add reserved chicken back to skillet with mushroom sauce, coating chicken in sauce. Top chicken with asparagus; sprinkle with mozzarella cheese. Bake until cheese is melted and bubbly, 15-20 minutes. Serve with mashed potatoes.

Nutrition Facts

1 serving: 1482 calories, 74g fat (20g saturated fat), 241mg cholesterol, 2209mg sodium, 70g carbohydrate (29g sugars, 4g fiber), 85g protein.

]]> Copycat Olive Garden Minestrone Soup https://www.tasteofhome.com/recipes/copycat-olive-garden-minestrone-soup-recipe/ Thu, 17 Oct 2024 05:42:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2041636

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/3 cup tomato paste
  • 1 can (14-1/2 ounces) diced tomatoes
  • 4 cups reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 3/4 cup uncooked small pasta shells
  • 1 small zucchini, chopped
  • 1/2 cup fresh or frozen cut green beans
  • 2 cups fresh spinach, chopped
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Heat oil in a stockpot to medium heat. Add onion, celery and carrot; cook until slightly soft, 4-5 minutes. Add garlic, Italian seasoning, salt and pepper; cook until fragrant, 1-2 minutes. Stir in tomato paste; cook until bubbly, 1-2 minutes.
  2. Add tomatoes and chicken broth; bring to a simmer. Stir in beans and pasta shells. Bring to a simmer; cook until pasta is almost cooked, 6-7 minutes. Stir in zucchini, green beans and spinach. Cook 2-3 minutes longer or until vegetables are crisp-tender and pasta is al dente. Stir in parsley and basil. Garnish with Parmesan and, if desired, additional minced fresh basil.

Nutrition Facts

1 serving: 212 calories, 5g fat (1g saturated fat), 2mg cholesterol, 1145mg sodium, 32g carbohydrate (6g sugars, 7g fiber), 11g protein.

]]> Slow-Simmered Burgundy Beef Stew https://www.tasteofhome.com/recipes/slow-simmered-burgundy-beef-stew/ https://www.tasteofhome.com/recipes/slow-simmered-burgundy-beef-stew/#comments Wed, 03 Jul 2024 16:10:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2011772

Ingredients

  • 1-1/2 pounds beef stew meat (1-1/4-inch pieces)
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 2 to 4 teaspoons canola oil, divided
  • 2 teaspoons beef bouillon granules
  • 2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons Italian seasoning
  • 2 cups water
  • 1 cup Burgundy wine or beef stock
  • 3 medium potatoes (about 1-1/3 pounds), peeled and quartered
  • 1 cup fresh mushrooms, halved
  • 1 medium onion, cut into 8 wedges
  • 2 medium carrots, cut into 1-inch pieces
  • 2 celery ribs, cut into 1/2-inch pieces
  • Additional water, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan.
  2. Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour.
  3. Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.

Nutrition Facts

1-1/2 cups: 419 calories, 15g fat (5g saturated fat), 106mg cholesterol, 949mg sodium, 33g carbohydrate (5g sugars, 4g fiber), 37g protein.

]]> https://www.tasteofhome.com/recipes/slow-simmered-burgundy-beef-stew/feed/ 360037 American Goulash https://www.tasteofhome.com/recipes/old-fashioned-american-goulash/ Fri, 10 May 2024 15:32:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987747

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1-1/4 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked elbow macaroni
  • 1 cup shredded cheddar cheese, optional
  • Chopped fresh parsley, optional
Text Ingredients

Directions

  1. In a large skillet or Dutch oven, cook beef, onion and garlic over medium-high heat until beef is no longer pink and onion is tender, 4-5 minutes, breaking up beef into crumbles; drain.
  2. Stir in tomatoes, tomato sauce, broth, Worcestershire sauce and seasonings; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Remove from heat. If desired, sprinkle with cheese. Cover and let stand until cheese is melted, about 5 minutes. If desired, top with parsley.

Nutrition Facts

1-1/2 cups: 330 calories, 14g fat (5g saturated fat), 70mg cholesterol, 929mg sodium, 26g carbohydrate (7g sugars, 4g fiber), 25g protein.

]]> Creamy Tortellini Soup https://www.tasteofhome.com/recipes/creamy-tortellini-soup-recipe/ Fri, 17 May 2024 15:31:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987731

Ingredients

  • 2 tablespoons olive oil
  • 3 medium carrots, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Crushed red pepper flakes, optional
  • 1 cup heavy whipping cream
  • 4 cups chopped fresh spinach
  • Grated Parmesan cheese, optional
Text Ingredients

Directions

  1. In a Dutch oven, heat oil over medium heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; add white wine. Increase heat and cook, stirring occasionally until wine is reduced by half, 2-3 minutes. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes.
  2. Add tortellini, Italian seasoning, salt and pepper and, if desired, crushed red pepper flakes. Reduce heat and cook, uncovered, just until tortellini are tender, 3-5 minutes. Stir in cream and spinach; cook and stir just until spinach is wilted, 1-2 minutes longer. If desired, serve with grated Parmesan cheese and top with additional crushed red pepper flakes.

Nutrition Facts

1 cup: 345 calories, 21g fat (11g saturated fat), 64mg cholesterol, 720mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 9g protein.

]]> Bechamel Lasagna https://www.tasteofhome.com/recipes/lasagna-with-bechamel/ Tue, 21 May 2024 21:34:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1955456

Ingredients

  • 12 uncooked lasagna noodles
  • 1-1/2 pounds ground beef
  • 1 large onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (15 cans) tomato sauce
  • 2 tablespoons tomato paste
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • BECHAMEL SAUCE:
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups 2% milk
  • ADDITIONAL INGREDIENTS:
  • 2 cups shredded mozzarella cheese
  • Minced fresh parsley, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
  2. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking beef into crumbles; drain. Stir in tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
  3. Meanwhile, melt butter in a large saucepan; stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat.
  4. Arrange 3 cooked noodles in a single layer in a greased 13x9-in. baking dish. Top with one-fourth each of the meat sauce and bechamel sauce. Repeat layers 3 times. Sprinkle with cheese.
  5. Bake, uncovered, until bubbly and cheese is lightly browned, 50-55 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with parsley.

Nutrition Facts

1 piece: 327 calories, 16g fat (8g saturated fat), 64mg cholesterol, 718mg sodium, 25g carbohydrate (6g sugars, 2g fiber), 20g protein.

]]> Pesto Chicken Bake https://www.tasteofhome.com/recipes/pesto-chicken-bake/ Thu, 13 Jul 2023 10:45:37 +0000 https://www.tasteofhome.com/recipes/pesto-chicken-bake/

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1/4 cup prepared pesto
  • 1/2 pound fresh mozzarella cheese, cut into 8 slices
  • 2 plum tomatoes, sliced
  • Sliced fresh basil leaves, optional
Text Ingredients

Directions

  1. Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Transfer to a greased 2-qt. baking dish.
  2. Top with pesto, cheese and tomatoes. Bake until a thermometer reads 165°, 15-18 minutes. If desired, sprinkle with basil.

Pesto Chicken Bake Tips

Can you use homemade pesto to make pesto chicken bake?

If you're someone that loves recipes with pesto, you probably already know the best store-bought pestos and have a favorite brand. However, if you prefer homemade pesto, that would work in this recipe, too.

What do you serve with pesto chicken bake?

This pesto chicken bake would be great with a pasta side dish, like fettuccini or tortellini, and a crisp green side salad with a balsamic or Italian vinaigrette.

How do you store leftover pesto chicken bake?

Store leftover pesto chicken bake in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave in 30-second intervals until heated through.

—Peggy Woodward, Taste Recipes Senior Food Editor

Nutrition Facts

1 chicken breast half: 441 calories, 26g fat (11g saturated fat), 140mg cholesterol, 607mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 45g protein.

]]> Air-Fryer Mozzarella Sticks https://www.tasteofhome.com/recipes/air-fryer-mozzarella-sticks/ Sat, 19 Feb 2022 14:11:20 +0000 https://www.tasteofhome.com/recipes/air-fryer-mozzarella-sticks/

Ingredients

  • 2 cups dry bread crumbs
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 2 tablespoons water
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 12 sticks string cheese
  • Cooking spray
  • 1 cup marinara sauce or meatless pasta sauce, warmed
  • Chopped fresh basil, optional
Text Ingredients

Directions

  1. In a small skillet, toast bread crumbs until lightly browned, about 1-2 minutes. Cool completely.
  2. Place flour in a shallow bowl. In another shallow bowl, beat eggs and water. In a third shallow bowl, combine bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks with flour, then dip into egg mixture and coat with bread crumb mixture. Repeat egg and bread crumb coatings. Cover and freeze for 8 hours or overnight.
  3. Preheat air fryer to 400°. Place cheese in a single layer on a greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown and heated through, 6-8 minutes, turning halfway through cooking and spritzing with additional cooking spray. Let stand 3-5 minutes before serving. Serve with marinara or pasta sauce for dipping. If desired, sprinkle with basil.

Air-Fryer Mozzarella Sticks Tips

What other seasonings can you use in the breading for mozzarella sticks?

This recipe calls for Italian seasoning, garlic powder and pepper, but you can change those herbs and spices to what you enjoy! Kick up the spice level with chili powder or red pepper flakes, or just change the breadcrumbs to a seasoned brand or homemade breadcrumbs recipe you like.

How can you tell when air-fryer mozzarella sticks are done?

These air-fryer mozzarella sticks are done when they're golden brown and heated though. They should start to flatten slightly as the cheese melts. If you’re worried about overcooking, try making just one in the basket to start. Read our collection of air fryer tips to get confident cooking with your appliance.

How long can you freeze air-fryer mozzarella sticks?

It’s best to eat these mozzarella sticks fresh and hot, but they also last 1-2 days in a sealed bag or container in the fridge. Simply toss them back into the air fryer for a few minutes to reheat. To freeze these sticks for future use, place unbaked sticks on a wax-lined tray in the freezer. Once frozen solid, transfer to a freezer bag or container for up to 4 months. Here's how long lots of leftovers last.

—Maggie Knoebel, Taste Recipes Associate Recipe Editor/Tester

Air Fryer Cook Times

Cook times vary dramatically among brands of air fryers. Refer to your air-fryer manual for general cook times and adjust if necessary.

Nutrition Facts

1 piece: 148 calories, 8g fat (4g saturated fat), 46mg cholesterol, 384mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 11g protein.

]]> Kabobless Chicken and Vegetables https://www.tasteofhome.com/recipes/kabobless-chicken-and-vegetables/ Thu, 03 Jun 2021 16:41:10 +0000 https://www.tasteofhome.com/recipes/kabobless-chicken-and-vegetables/

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 2 teaspoons lemon-pepper seasoning
  • 2 teaspoons Italian seasoning
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 medium yellow summer squash, sliced
  • 2 medium zucchini, sliced
  • 1 medium carrot, sliced
  • 1 cup grape tomatoes
Text Ingredients

Directions

  1. In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade.
  2. Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.

Nutrition Facts

1 serving: 305 calories, 15g fat (3g saturated fat), 84mg cholesterol, 158mg sodium, 9g carbohydrate (7g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable.

]]> Meatballs https://www.tasteofhome.com/recipes/quick-and-simple-meatballs/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/quick-and-simple-meatballs/

Ingredients

  • 2 pounds ground beef
  • 2 large eggs
  • 1/4 cup water
  • 1 small onion, finely chopped
  • 1-1/3 cups soft bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons salt
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large bowl, crumble beef. Add eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes.

Freezing Quick and Simple Meatballs

Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

Nutrition Facts

3 meatballs: 276 calories, 17g fat (7g saturated fat), 122mg cholesterol, 533mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 24g protein.

]]> Air-Fryer Green Beans https://www.tasteofhome.com/recipes/air-fryer-roasted-green-beans/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/air-fryer-roasted-green-beans/

Ingredients

  • 1 pound fresh green beans, cut into 2-inch pieces
  • 1/2 pound sliced fresh mushrooms
  • 1 small red onion, halved and thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. Preheat air fryer to 375°. In a large bowl, combine all ingredients; toss to coat.
  2. Arrange vegetables on a greased tray in an air-fryer basket. Cook until just tender, 8-10 minutes. Toss to redistribute; cook until browned, 8-10 minutes longer.

Nutrition Facts

2/3 cup: 76 calories, 5g fat (1g saturated fat), 0 cholesterol, 105mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

]]> Vegan Cabbage Soup https://www.tasteofhome.com/recipes/vegan-cabbage-soup/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/vegan-cabbage-soup/

Ingredients

  • 4 cups vegetable stock
  • 1 can (14 ounces) Italian diced tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 small head cabbage (about 1-1/2 pounds), shredded
  • 4 celery ribs, chopped
  • 2 large carrots, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • Fresh basil, optional
Text Ingredients

Directions

  1. In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top each serving with fresh basil.

Vegan Cabbage Soup Tips

What's the best way to core and shred cabbage when making vegan cabbage soup?

When making cabbage soup recipes, you don't need any special equipment, like a mandolin, to shred cabbage. Here's how to shred cabbage the easy way using just a knife and cutting board.

How can I make vegan cabbage soup my own?

You can make this cabbage soup your own a few different ways. Try switching up the seasoning: Instead of Italian diced tomatoes and Italian seasoning, use Mexican diced tomatoes plus cumin and coriander. You can also swap out the veggies for others you have on hand like green beans, peas or cubed potatoes. Or, make this a heartier soup by adding legumes. A can of black beans, kidney beans or lentils would taste great. If you'd like to experiment with fresh herbs, check out or ultimate herb guide for some handy hints and tips.

How should I store leftover vegan cabbage soup?

Store leftover vegan cabbage soup in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave, add stock or water as needed.


—Peggy Woodward, Taste Recipes Senior Food Editor

Nutrition Facts

1 cup: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 866mg sodium, 24g carbohydrate (13g sugars, 6g fiber), 4g protein.

]]> Zucchini Roll-Ups https://www.tasteofhome.com/recipes/zucchini-roll-ups/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/zucchini-roll-ups/

Ingredients

  • 1 cup part-skim ricotta cheese
  • 1-1/2 teaspoons Italian seasoning, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium zucchini
  • 4 plum tomatoes, seeded and chopped
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon tomato paste
  • Shredded Parmesan cheese, optional
Text Ingredients

Directions

  1. Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish.
  2. Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.

Zucchini Roll-Ups Tips

What else can you put in zucchini roll-ups?

Zucchini roll-ups, also known as zucchini rollatini, are easily customizable. Try adding basil ribbons or cooked spinach and mushrooms to the ricotta mixture. If you want to add more protein, use a saucy red meat sauce instead of tomato sauce.

How can you prevent zucchini roll-ups from being watery?

Zucchini has a lot of moisture, which can lead to watery zucchini rollatini. To prevent this, pat each slice of zucchini dry with a paper towel before you add the ricotta mixture. Another trick is to salt each zucchini slice 15 minutes ahead of time to draw out excess moisture. Here's more on how to cook zucchini.

Can you make zucchini roll-ups ahead of time?

There are a couple of ways to prep your zucchini rollatini ahead. You can assemble the roll-ups and store them in the fridge until you're ready to bake them. Or, you can whip up the cheese mixture and store it separately from the zucchini slices until you're ready to assemble. Either way, make sure you're only working one day ahead of time. If you have leftover zucchini, make a zucchini lasagna (it's freezable!) or one of our other favorite zucchini recipes.

—Lauren Pahmeier, Taste Recipes Associate Editor

Nutrition Facts

4 roll-ups: 175 calories, 8g fat (4g saturated fat), 26mg cholesterol, 643mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat.

]]> Pressure-Cooker Saucy Italian Chicken https://www.tasteofhome.com/recipes/pressure-cooker-saucy-italian-chicken/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/pressure-cooker-saucy-italian-chicken/

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 jar (12 ounces) marinated quartered artichoke hearts, undrained
  • 2 teaspoons Italian seasoning
  • 3/4 teaspoon garlic salt
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Place chicken in a 6-qt. electric pressure cooker. Top with tomatoes, artichokes, Italian seasoning and garlic salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Sprinkle with cheeses before serving.

Test Kitchen tip
  • Serve this chicken with risotto or polenta to soak up all of its saucy goodness.

    • Nutrition Facts

    1 chicken breast half with 1 cup tomato mixture: 414 calories, 22g fat (8g saturated fat), 120mg cholesterol, 1303mg sodium, 12g carbohydrate (4g sugars, 7g fiber), 43g protein.

    ]]>         Cheesy Garlic Herb Quick Bread https://www.tasteofhome.com/recipes/cheesy-garlic-herb-quick-bread/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/cheesy-garlic-herb-quick-bread/ Taste Recipes Test Kitchen, Milwaukee, Wisconsin]]>

    Ingredients

    • 3 cups all-purpose flour
    • 3 tablespoons sugar
    • 1 tablespoon baking powder
    • 2 teaspoons Italian seasoning
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1 large egg, room temperature
    • 1 cup fat-free milk
    • 1/3 cup canola oil
    • 1 cup shredded sharp cheddar cheese
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, whisk together first 6 ingredients. In another bowl, whisk together egg, milk and oil. Stir in cheese and add to flour mixture; stir just until moistened.
    2. Spoon batter into a greased 9-in. cast-iron skillet and bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes.

    Test Kitchen tips
  • For skillet bread, prepare batter as directed. Spoon batter into a greased 8-in. cast-iron skillet and bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes.
  • For muffins, prepare batter as directed. Spoon batter into 9 greased muffin tins and bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes.

    • Nutrition Facts

    1 slice: 233 calories, 10g fat (2g saturated fat), 25mg cholesterol, 175mg sodium, 29g carbohydrate (4g sugars, 1g fiber), 7g protein.

    ]]>         Pumpkin Sausage Soup https://www.tasteofhome.com/recipes/pumpkin-sausage-soup/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/pumpkin-sausage-soup/

    Ingredients

    • 1 pound bulk Italian sausage
    • 2 cups sliced fresh mushrooms
    • 1 medium onion, finely chopped
    • 4 garlic cloves, minced
    • 1 carton (32 ounces) unsalted chicken stock
    • 1 can (15 ounces) pumpkin
    • 1 tablespoon sugar or sugar substitute equivalent
    • 1/2 teaspoon ground cinnamon
    • 2 teaspoons Italian seasoning
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground ginger
    • 1/4 to 1/2 teaspoon ground nutmeg
    • 1/2 cup heavy whipping cream
    • 1/3 cup cold water
    • 1/3 cup cornstarch
    • 2 cups shredded smoked cheddar cheese
    Text Ingredients

    Directions

    1. In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes.
    2. Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.
    Health tip: Use Italian turkey sausage, half-and-half cream and just one cup of cheese to save about 8g saturated fat.
    Test Kitchen tips
  • If you're lucky enough to have leftovers, try some spooned over biscuits.
  • Don't be tempted to substitute plainer cheese for the smoked cheddar. The smoky cheese really adds a complementary flavor to the soup.

    • Nutrition Facts

    1-1/2 cups: 371 calories, 27g fat (13g saturated fat), 76mg cholesterol, 782mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 16g protein.

    ]]>         Sue’s Spicy Tomato Basil Tortellini https://www.tasteofhome.com/recipes/sue-s-spicy-tomato-basil-tortellini/ Wed, 06 Jun 2018 20:20:00 +0000 http://origin-www.tasteofhome.com/recipes/sue-s-spicy-tomato-basil-tortellini/

    Ingredients

    • 1 package (19 ounces) frozen cheese tortellini
    • 2 tablespoons olive oil, divided
    • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    • 2 teaspoons Italian seasoning, divided
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 large onion, chopped
    • 1 habanero pepper, seeded and finely chopped
    • 3 garlic cloves, minced
    • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
    • 2 cups heavy whipping cream
    • 1/2 cup shredded Italian cheese blend
    • 1/3 cup chopped fresh basil
    Text Ingredients

    Directions

    1. Cook pasta according to package directions; drain.
    2. Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan.
    3. In the same pan, add onion, habanero pepper, garlic and the remaining 1 teaspoon Italian seasoning and 1 tablespoon oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.

    Test Kitchen tips
  • If you don't have fire-roasted diced tomatoes, use plain or try diced tomatoes flavored with basil, oregano and garlic.
  • This meal feels special and is quick and easy to get on the table, which makes it perfect for weeknight dinner guests!

    • Peppers (Hot)

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

    Nutrition Facts

    1-1/4 cups: 488 calories, 31g fat (17g saturated fat), 126mg cholesterol, 575mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 22g protein.

    ]]>