Vegetarian Enchiladas

Veggie Enchiladas are super healthy, super colorful, and full of flavor!

Seasoned, roasted vegetables, are wrapped in corn tortillas, covered in enchilada sauce, and baked until bubbly. Vegetarian Enchiladas are a quick and easy meatless meal that your whole family will love.

plated Veggie Enchiladas


VEGETABLES Veggie enchiladas are chock full of healthy veggies like cauliflower, bell pepper, and zucchini, but we seasoned them and roasted them to bring out their best flavor. Add your favorite veggies based on what you have in your fridge.

SEASONING To keep it simple we use homemade taco seasoning for the vegetables. You can use your favorite seasonings or even just salt & pepper.

TORTILLAS Corn tortillas are best for enchiladas. Be sure to heat them so they don’t crack. I heat them on the grill or directly over the flame of a gas stove for a few minutes.

CHEESE This recipe uses pepper jack cheese since it’s easily available but feel free to try different kinds of cheese like cotija!

ingredients to make Veggie Enchiladas


    • Line tortillas with fresh spinach leaves before adding the veggies for a little extra color, flavor, and nutrients!
    • We also like sautéed sliced mushrooms, diced onions, or a can of diced tomatoes, or even a can of green chilis.
    • For an extra protein boost, add a can of drained and rinsed black beans and some brown rice!
    • Veggie enchiladas are a great way to use up leftovers like other veggies, rice, or scrambled eggs.

How to Make Veggie Enchiladas

  1. Prep, season, & roaste vegetables per recipe below.
  2. Fill tortillas with roasted vegetables, place in a baking dish with a bit of enchilada sauce.
  3. Top with remaining enchilada sauce & bake.

process of cooking vegetables for filling for Veggie Enchiladas

Toppings for Enchiladas

Topping possibilities are endless!

A dollop of sour cream, some easy guacamole, some salsa, or pineapple salsa are all great options.

We like to serve vegetarian enchiladas with Cilantro Jicama Slaw for a fresh crispy side.

Veggie Enchiladas open with filling on a baking sheet

More Great Enchilada Recipes

Veggie Enchiladas baked in a casserole dish

Perfect Enchiladas Every Time

  • When making enchiladas, heat the corn tortillas before rolling so they don’t crack.
  • Cut veggies the same size so they roast at the same rate.
  • Keep leftovers covered in the refrigerator and they will last about 4 days. Enchiladas can be reheated in the microwave or oven.
  • Or, make a vegetarian enchilada soup by placing roasted vegetables in a pot with caramelized onions, salt & pepper, taco seasoning, and a can of tomato soup. Add some salsa, vegetable broth, then heat and serve with shredded cheese and tortilla chips on top!

Did you make these Veggie Enchiladas? Be sure to leave a rating and a comment below! 


Veggie Enchiladas on a plate

Veggie Enchiladas

These easy & cheesy enchiladas are filling, flavorful, and budget-friendly!
Course Casserole, Dinner, Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 246
Author Holly Nilsson


  • 2 cups enchilada sauce divided
  • 8 corn tortillas 6″ each
  • 2 cups pepper jack cheese shredded, divided
  • 2 tablespoons cilantro finely chopped

Vegetable Filling

  • 6 cups cauliflower cut into small florets
  • 1 red bell pepper diced
  • 1 small zucchini diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • ½ teaspoon black pepper


  • Preheat oven to 450°F. Spread 1 cup enchilada sauce in the bottom of a 9×13 baking dish.
  • Combine all of the vegetable filling ingredients in a small bowl. Toss to combine.
  • Spread onto a baking sheet, roast 10 minutes. Stir and roast an additional 5-7 minutes or until vegetables are tender.
  • Place 2 tablespoons of cheese on each tortilla. Evenly divide vegetable mixture over tortillas. Roll tortillas and place seam side down in the prepared dish.
  • Top with remaining sauce. Reduce oven temperature to 375°F. Bake uncovered 20 minutes or until bubbly. Add remaining cheese and bake 5 minutes more.
  • Top with chopped cilantro.


Serving: 2enchiladas | Calories: 246 | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1120mg | Potassium: 296mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1889IU | Vitamin C: 50mg | Calcium: 54mg | Iron: 2mg
Veggie Enchiladas on a plate with garnish and a title
Veggie Enchiladas in a dish with a title
close up of Veggie Enchiladas on a plate with a title
adding filling to Veggie Enchiladas with plated dish and a title

Originally posted at Spend with Pennies

Cheesy Veggie Pizza For Friday Night



1 teaspoon instant yeast

1 teaspoon honey

1 cup lukewarm water

3 cups bread flour

1 teaspoon salt

1 tablespoon extra virgin olive oil


1 medium zucchini, finely diced

1 yellow bell pepper, finely diced

2 plum tomatoes, seeded and finely diced

One-quarter of a large red onion, finely diced

16 oz block whole milk mozzarella cheese, sliced thin

2 cups shredded mozzarella cheese

1 teaspoon dried oregano

Salt and pepper to taste

Crushed red pepper flakes for serving


Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.

Place in a greased bowl, cover, and let rise until doubled.

For an overnight rise:  Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight. When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza.

Turn the oven to 450 degrees F and let the oven heat for 30 minutes.

Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.

Top the crust in the following order: slices of mozzarella, vegetables, oregano, salt, pepper, and shredded mozzarella cheese.

Bake the pizza on the bottom rack of the oven for 15-20 minutes or until the crust is golden. Let stand 5 minutes before slicing.

Originally posted at Jovina Cooks Italian

Ham and Cheese Puffs

Ham and Cheese Puffs

Golden, fluffy puff pastry is the perfect pocket to hold all of that cheesy goodness in these perfectly simple Ham and Cheese Puffs

We are thrilled to announce we’re partnering with Reynolds Wrap® this year, and what better way to kick off the year (and spring) than with something cheesy wrapped up in a flaky crust. Am I right? For this recipe, I’m excited to share how I’m using Reynolds Wrap® Heavy Duty Foil for cooking and cleanup.

a photo of three ham and cheese puffs on a circular cooling rack and one ham and cheese puff on a white plate all sitting next to a box of Reyolds Wrap Heavy Duty foil

With Easter and all of the glorious leftovers, we set out to create a recipe that hit a few musts for me, including using Reynolds Wrap® Heavy Duty Foil to make cleanup easier, so I can spend more time with my kiddos. As you know, Easter is my all-time favorite holiday. And lately, as a mother I’ve been feeling more and more need to find small traditions that will tie the hearts of my children to me long after they set out to create families of their own.

But how do you start?

It’s the little things that create the grand feelings. Whether you make these little puffs as a brunch or appetizer or have them be a special dinner the day after Easter to use up all that ham (because seriously, who ever gets through the whole ham?!), something that takes you 30 minutes to make and looks this beautiful is sure to gather loved ones around you.

a close up photo of a golden puff pastry full of cheesy ham and spinach

Ham and Cheese Puffs

Ok, let’s get right to it. Here’s what we are making: a little cheese sauce filled with juicy ham and bright spinach that are thickened on the stove and then wrapped up in the middle of puff pastry dough which is baked in the oven until the smell brings everyone to the table. 

Ingredients Needed for Ham and Cheese Puffs

Here is a list of everything you will need:

  • Puff Pastry
  • Butter
  • Garlic
  • Flour
  • Ground Mustard
  • Nutmeg
  • Whole Milk
  • Sharp Cheddar Cheese
  • Parmesan Cheese
  • Salt
  • Ham
  • Spinach (fresh)
  • Egg
  • Water
  • Reynolds Wrap® Heavy Duty Foil

The exact measurements of each can be found in the recipe card below.


Puff Pastry

The puff pastry is the most important part as it’s our little envelope to carry all of that yummy filling. However, puff pastry can not only leak the cheese sauce, but it can stick to a cookie sheet. You absolutely need to do step 1 before ever starting the filling. 

  1. Line a cookie sheet in Reynolds Wrap® Heavy Duty Foil. It is great for cooking saucy or heavier foods since you don’t have to worry about breaking or tearing.
  2. Roll out the puff pastry slightly and cut into 4 squares. Arrange the dough on the foil-lined baking sheet. 
  3. Make the sauce by melting the butter in a sauce pan, then adding the garlic, flour, ground mustard, nutmeg, and milk.
  4. Once the sauce thickens, add the cheeses, ham, spinach and salt to taste.
  5. Make the egg wash.
  6. Spoon the mixture into the middle of the puff pastry dough and fold to make a pocket.
  7. Brush with the egg wash and bake.
  8. Eat hot or at room temperature.

The more detailed instructions can be found in the recipe card below.

a photo of four ham and cheese puffs sitting on a baking sheet covered in foil next to a box of Reynolds Wrap Heavy Duty foil

Why Use Foil?

I’ve kind of got this thing for foil. I think it’s because I’m a mother of 3 now, but I’m always trying to make things easier on my day so that come dinnertime I can just eat and enjoy vs feeling frazzled. Whether it’s our bacon recipe or a bunch of roasted veggies, I’ve started lining all my pans with foil because it’s easy prep, easy cook, easy cleanup and gets you more time with family. Even better, it’s high quality and safe to use for cooking, and it’s made in the U.S.A. !


a photo of a single golden puff pastry filled with cheesy ham and spinach on a white plate with a silver fork laying next to it.

Why Use an Egg Wash?

Brushing the top of pastries with an egg wash makes them shiny and golden when baked. It’s all to make them pretty!

It can also be used to help toppings stick to the surface or to bind edges together when you are trying to seal the pastry.

Can You Make These Ahead of Time?

Why yes you can! You have two options, ready?

  1. Make the puff pastry shells in circles, use a paring knife to gently cut a border and bake as you would for a tart. You can freeze and store the pastry shells in Reynolds Wrap® Heavy Duty Foil or in an airtight container and make the filling when you’re ready to eat them.s. Bake at 350 F with a piece of Reynolds Wrap® Heavy Duty Foil gently laid over the top for about 15 minutes so the pastry doesn’t burn.

  2. Make the filling and store in the fridge for up to 3 days in an airtight container. Rewarm on the stove with a little more milk if needed then proceed as normal.

Can You Freeze Ham and Cheese Puffs?

Yes you can freeze these! Make the entire dish and then cool. Carefully pull the foil up and around the puffs and then store in plastic bags in the freezer for up to 2 weeks. Reheat in the oven as stated above. 

a photo of a golden puff pastries full of cheesy ham and spinach on a circular cooling rack

Variations for Ham and Cheese Puffs

One of the beautiful things about this recipe is how versatile it is. Feel free to swap out meats, veggies, cheeses…really anything you want! Try bacon or sausage, add mushrooms, jalapenos, onions, bell peppers, or swap the cheddar for swiss! The options are endless really!


I’m hoping these little pockets of ham and cheese delight become a tradition in your home just like they have in ours. Ham and cheese puffs are one of the best ways to use up leftover ham, and I’m going to guarantee you won’t be able to stop at just one! And don’t forget the Reynolds Wrap! It has been saving me for years!

More Leftover HAM RECIPES You Will Love:

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a close up photo of a golden puff pastry full of cheesy ham and spinach


Ham and Cheese Puffs

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Course 200+ Easy Appetizers Recipes, All of the Best Pork Recipes on the Internet, Over 200 Favorite Easy Breakfast Recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 puffs
Calories 798kcal


  • 1 Sheet Frozen Puff Pastry thawed
  • 2 Tablespoons Butter
  • 2 Cloves Garlic minced
  • 2 Tablespoons Flour
  • 1/2 teaspoon Ground Mustard
  • 1 pinch Nutmeg
  • 1 Cup Whole Milk
  • 1 1/4 Cup Sharp Cheddar Cheese shredded
  • 1/4 Cup Parmesan Cheese fresh, grated
  • 1/4-1/2 teaspoon Salt
  • 2 Cups Ham chopped
  • 1 Cup Spinach fresh, chopped
  • 1 Egg
  • 1 teaspoon Water
  • Reynolds Wrap® Heavy Duty Foil


  • Heat the oven to 400 degrees Fahrenheit and line the baking sheet with Reynolds Wrap® Heavy Duty Foil to keep the sauce from spilling out and burning onto the pan.
  • Roll out the puff pastry dough into a square and cut out 4 smaller squares. Set aside on the foil-lined baking sheet in the fridge.
  • In a pot over medium heat, add the butter and cook until melted.
  • Stir in the garlic and cook until tender, about 1 minute.
  • Using a wooden spoon, stir in the flour, ground mustard and nutmeg. Continue to stir for about a minute then slowly add the milk and bring to a simmer for 3 minutes or until thickened.
  • Stir in the cheeses, meat and spinach and salt to taste. Turn off the burner and set aside.
  • Pull out the puff pastry from the fridge. In a small bowl, whisk together the egg and water.
  • Place a large spoonful of filling in the middle of each pastry dough and fold in each corner like a packet.
  • Brush the corner pieces with the egg wash then place in the oven for 15-20 minutes or until golden.
  • Remove from the oven and eat hot or at room temperature.


Store leftovers in the fridge.


Serving: 4puffs | Calories: 798kcal | Carbohydrates: 35g | Protein: 35g | Fat: 57g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1546mg | Potassium: 430mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1440IU | Vitamin C: 3mg | Calcium: 428mg | Iron: 3mg

a photo of three ham and cheese puffs on a circular cooling rack and one ham and cheese puff on a white plate all sitting next to a box of Reyolds Wrap Heavy Duty foil


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READ: Ham and Cheese Puffs

Originally posted at Oh Sweet Basil

Easy Stuffed Peppers

Stuffed Peppers seem fancy but it’s an easy way to serve peppers! Tender bell peppers stuffed with a zesty ground beef, sausage, rice, and tomato filling. Top it all with cheese and bake until bubbly. 

Serve these with a fresh salad and some crusty bread (for sopping up any sauce).

Stuffed Peppers in clear glass baking dish


Stuffed Bell Peppers are easy to make and everyone loves them!

  • MEAT We fill these with a mixture of beef and sausage but you can use one or the other (or even ground turkey if you prefer)
  • RICE I use long grain white rice but I do sometimes replace the rice with Cauliflower Rice.
  • SAUCE Use your fave marinara sauce or pasta sauce. Add in some herbs (fresh if you’ve got them) and onions. If you like a little heat, stir in some chili flakes.

Peppers for Stuffed Peppers

While I used green peppers in this recipe, any color bell pepper (red/yellow/orange) will work just fine. The peppers do have different flavors so it can depend on your personal taste preference.

  • Green peppers are a bit zestier and we love the flavor with the filling mixture.
  • If you like sweeter peppers, red, yellow, or orange are great options.

Stuffed Pepper recipe ingredients in a pot

How to make Stuffed Peppers

My friends often ask me how to make stuffed bell peppers and my response is always the same – it’s so easy! While these may look difficult, if you follow these easy steps, you will have perfect stuffed peppers every time!

  1. Brown meat, onion, and garlic (per recipe below). Add tomato sauce, rice and seasonings and cook until rice is tender.
  2. While the filling is cooking, prepare your peppers by simmering 5 minutes to soften or even bake them in the oven for 15 minutes if you’d like.
  3. Fill peppers with pasta sauce, meat and rice mixture. Top with cheese and bake until bubbly!

I usually cut my peppers across the top but you can also cut them top to bottom to make smaller portions (like in these Mexican Stuffed Peppers).

Do You Have to Pre-cook the Peppers Before Stuffing Them?  No you don’t have to precook the peppers, but they do stay quite crisp if you don’t pre-cook them. I think they’re better if you pre-cook them a bit.

Stuffed Peppers in baking dish with tomato sauce

How Long to Cook Stuffed Peppers

Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.

Great Sides

This dish goes well with a fresh salad and bread. Here are some favorites:

Stuffed Pepper being lifted out of baking dish

Make Ahead & Leftovers

Stuffed peppers can be frozen and they are a great make-ahead meal!

To Freeze Stuffed Peppers prepare and bake as directed below. They can be frozen individually or together in a baking dish. To re-heat, simply thaw in the fridge overnight and bake in a 350°F oven until heated through.

Stuffed Pepper being lifted out of baking dish

Stuffed Peppers

Tender bell peppers stuffed with a zesty beef and rice filling with tomato sauce are baked until bubbly.
Course Beef, Dinner, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 385
Author Holly Nilsson


  • 6 bell peppers
  • ½ pound lean ground beef
  • ½ pound Italian sausage
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can small diced tomatoes 14 ½ ounces
  • ½ cup white rice uncooked
  • 1 ¼ cup water
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Italian seasoning
  • 2 ½ cups marinara sauce divided
  • ½ cup cheddar cheese shredded


  • Preheat oven to 350°F.
  • Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
  • Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
  • In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. 
  • Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
  • Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.
  • Place 1 ½ cups of marinara sauce in the bottom of a 9×13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
  • Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.



If you firmer/tender-crisp peppers, skip the boiling step and bake as directed.


Calories: 385 | Carbohydrates: 29g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 922mg | Potassium: 933mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4255IU | Vitamin C: 166.8mg | Calcium: 137mg | Iron: 3.7mg



Stuffed Peppers with a title

Originally posted at Spend with Pennies

Company For Breakfast

Almond Cream Cheese Coffee Cakes

Makes 2 cakes


1/2 cup sugar
1/2 cup salted butter, room temperature
1/4 teaspoon salt
4 ½ teaspoons instant yeast
1/2 cup milk at room temperature
2 eggs at room temperature
4 cups bread or all-purpose flour


1 package (8 ounces) cream cheese, at room temperature
8 ounces almond paste, broken into small pieces


2 cups confectioners’ sugar
4 tablespoons milk
1/2 teaspoon almond extract
¼ cup toasted slivered almonds

To Make the Dough:

Mix all the dough ingredients in an electric mixer with the paddle attachment until the dough comes to a ball or comes away from the sides of the mixer bowl.

Switch to the dough hook and knead the dough for 10 minutes or until the dough is soft and smooth.

Remove the dough to a floured surface. Grease the bowl and return the dough to the bowl. Allow the dough to rise, covered, for 1 hour, or until it’s puffy (though not necessarily doubled in bulk).

To Make the Filling:

While the dough is rising, prepare the filling by beating the cream cheese and the almond paste together until smooth. Chill until ready to use.


Cover two large baking pans with parchment paper.

Transfer the dough to a lightly floured work surface and divide in half.
Rol one half into a large rectangle, about 12 x 140inches.

Spread half of the filling on the dough, leaving a half-inch border all around the dough.

Fold the dough into thirds like a letter from the long side. Seal the ends tightly. Form the roll into a horseshoe and pinch the ends together.

Place the dough on the prepared pan. Using kitchen scissors, cut two-thirds through the dough from the outer rim of the circle at 1-inch intervals.

Repeat with the remaining ingredients to form another cake.

Allow the cakes to rise, covered with plastic wrap or a kitchen towel for 1 hour until almost doubled in size.


Preheat the oven to 325 degrees F.

Bake the cakes for 30 minutes until the crust is golden brown. Switch pans after 15 minutes to alternate on the oven racks.

Remove the cake from the oven and slide with the parchment paper to cool on a wire rack.

To make the glaze:

Combine the powdered sugar, almond extract, and enough milk to make a thin frosting. Sprinkle with sliced almonds and allow the glaze to set before serving.

Originally posted at Jovina Cooks Italian

Air Fryer Grilled Cheese – Ready in 10 Minutes!

If you have an air fryer, grilled cheese sandwiches are the perfect easy lunch!! Crisp on the outside with melty cheese inside.

I love all of the awesome things I can cook in my air fryer from chicken breasts to Brussels sprouts. This air fryer grilled cheese tops the list for me for sure.

plated Air Fryer Grilled Cheese with pickle slices on top

Why I Love It So Much

Making a grilled cheese sandwich isn’t difficult but it’s even easier in the air fryer.

  • It’s easy to make 4 sandwiches at once (I have a Cosori XL 5.8qt).
  • They brown perfectly on both sides (and are not greasy).
  • I find them to be the perfect amount of crisp with melty cheese.
  • Super easy cleanup with just a wipe to the basket.

Make the classic pairing of grilled cheese and our delicious homemade fresh tomato soup, and a side of colorful fruit kabobs.


BREAD Any bread will do from sandwich bread to leftover French bread. Use what you have on hand.

BUTTER Lightly butter the bread with real butter. I love to add a tiny pinch of garlic powder to the outside of the bread but it’s optional.

CHEESE Sharp cheddar has great flavor but don’t stop there, add whatever is in your fridge. Brie, cream cheese, pepper jack, anything goes!

I often add a couple of slices of thick real cheddar and a single slice of processed cheese for great texture.

two grilled cheese sandwiches in an air fryer basket

How to Make a Grilled Cheese in the Air Fryer

  1. Butter each slice of bread. Place the bread butter side down in the air fryer basket.
  2. Add cheese to each piece of bread and top with another piece of buttered bread (butter side out). Sprinkle with garlic powder if desired.
  3. Cook 4 to 6 minutes, or until the sandwiches are crisp & golden brown.


  • Keep the leftover sandwiches in a covered container in the refrigerator for about 2 days. The best way to reheat grilled cheese sandwiches is to re-toast them in the air fryer for a couple of minutes.
  • Cube leftover sandwiches, toast in the oven, and make them into cheesy croutons for tomato soup!

Grilled Cheese Variations

Did you love these Air Fried Grilled Cheese Sandwiches? Be sure to leave a rating and a comment below! 

plated Air Fryer Grilled Cheese with pickle slices on top

Air Fryer Grilled Cheese

Cheesy and golden brown, these air fryer grilled cheese sandwiches are so easy to make for lunch, dinner, or a snack!
Course Air Fryer, Dinner, Lunch, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 sandwiches
Calories 481
Author Holly Nilsson



  • 4 slices bread
  • 4 ounces sharp cheddar
  • 2 tablespoons butter
  • ¼ teaspoon garlic powder optional


  • Preheat air fryer to 350°F.
  • Butter one side of each slice of bread. Place cheese in the middle, keeping the butter on the outside of the bread.
  • Sprinkle the bread with garlic powder if using and place in the air fryer.
  • Cook 4-6 minutes or until golden on the outside and melted inside.


Air fryers can vary, you may need to cook your sandwiches a minute more or less.

Swap out the cheddar for any cheese you have on hand.

Add in your favorites. Bacon, tomato slices, jalapenos, the possibilities are endless.


Calories: 481 | Carbohydrates: 29g | Protein: 20g | Fat: 32g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 743mg | Potassium: 165mg | Fiber: 2g | Sugar: 4g | Vitamin A: 919IU | Vitamin C: 1mg | Calcium: 490mg | Iron: 2mg
Air Fryer Grilled Cheese in the air fryer with writing
Air Fryer Grilled Cheese cooked with a title
Air Fryer Grilled Cheese with a title
Air Fryer Grilled Cheese in the air fryer and plated with a title

Originally posted at Spend with Pennies

Chicken Lasagna Roll Ups

Chicken Lasagna Roll-ups are a cozy weeknight meal. Tender chicken, broccoli and cheese are rolled in lasagna noodles and baked in a homemade cream sauce.

A complete meal in one dish, this is a family favorite!

plated Chicken Lasagna Roll Ups

What are Lasagna Roll-Ups?

We love new takes on a classic lasagna!

A lasagna roll up is made by rolling all of the traditional lasagna ingredients in pasta instead of layering them in a pan.

In this case, we’ve taken the ingredients in our favorite chicken lasagna and created rolls filled with chicken and veggies.


CHEESE Our recipe lightens it up by using a cottage cheese mixture but ricotta works if you’d prefer.

VEGGIES Chicken and Broccoli is the classic comfort food combination but any steamed veggie from carrots to asparagus will work.

SAUCE This recipe uses a creamy homemade sauce. It’s rich and delicious while still being a bit lighter than a traditional alfredo sauce. While I prefer the flavor of the homemade sauce, to make prep quicker, you can substitute a jar or two of alfredo sauce.

process of rolling Chicken Lasagna Roll Ups

How to Make Chicken Lasagna Roll-Ups

Chicken lasagna roll-ups have a few steps involved, but the result is so luscious it’s worth the extra effort of making rollups!

  1. Cook noodles, set aside. Combine cheese mixture, set aside.
  2. Make the cream sauce per recipe below and spread some in the bottom of a casserole dish.
  3. Lay out noodles & spread each one with cheese, broccoli, & chicken. Roll up each filled noodle & lay, seam side down in a dish.

Chicken Lasagna Roll Ups after rolling process

  1. Top the rolls with remaining sauce, cover & bake.
  2. Uncover, sprinkle with cheese and bake until bubbly.

What to Serve with Lasagna Roll-Ups

Serve with our tasty homemade garlic bread, a bright and tangy Caprese salad, a side of grilled lemon parmesan asparagus, and a delicious easy cheesecake for dessert!

top view of a slice of Chicken Lasagna Roll Ups


  • Keep creamy chicken roll-ups in a covered container in the refrigerator for up to 3 days. Reheat the entire casserole in the oven or individual portions in the microwave. Add extra cheese and place the roll-ups under the broiler until the cheese is browned and bubbly.
  • Cooked and cooled lasagna roll-ups can be frozen up to 2 months. Thaw and reheat using one of the methods above.

More Cozy Chicken Recipes

Did your family love these Lasagna Roll Ups? Be sure to leave a comment and a rating below! 

close up of finished Chicken Lasagna Roll Ups on a plate

Chicken Lasagna Roll Ups

Chicken and broccoli are the perfect combination in this creamy pasta dish!
Course Dinner, Entree, Main Course, Pasta
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling time 15 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 931
Author Holly Nilsson


  • 12 lasagna noodles cooked and cooled
  • 4 cups cooked chicken
  • 3 cups broccoli cooked and cooled
  • 2 ½ cups mozzarella shredded

Cheese Mixture

  • 2 cups cottage cheese or ricotta
  • 1 cup mozzarella shredded
  • ¼ cup parmesan shredded
  • 2 eggs
  • 2 tablespoons parsley chopped


  • ¼ cup butter
  • 1 onion diced
  • 2 cloves garlic minced
  • ¼ cup flour
  • 2 cups chicken broth
  • 1 ½ cups milk
  • 4 ounces cream cheese
  • 1 cup mozzarella shredded
  • ¼ cup Parmesan shredded
  • 1 teaspoon dried basil
  • ½ teaspoon oregano chopped


  • Combine cheese mixture ingredients and set aside.


  • In a medium saucepan, cook onion and garlic in butter until tender, about 3 minutes. Add flour and cook for 1-2 minutes.
  • Add broth and milk a bit at a time whisking after each addition. It will be thick at first but will thin out. Once all of the liquid has been added, stir in cream cheese until melted. Simmer 1 minute.
  • Remove from heat and stir in mozzarella cheese, Parmesan, dried basil, and oregano.


  • Place 1 cup of the sauce mixture in the bottom of a 9×13 pan.
  • Lay out noodles. Divide cheese mixture, broccoli, and chicken over noodles. Top each with 2 tablespoons mozzarella cheese.
  • Roll noodles and place seam down in the pan. Top with the remaining sauce.
  • Cover with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake for another 15 minutes.
  • Remove from the oven and let cool 15 minutes before serving.


Cottage cheese can be substituted with ricotta if you’d prefer.

Any steamed veggie from carrots to asparagus can be added with or instead of broccoli.

We prefer the flavor of the homemade sauce, to make prep quicker, you can substitute a jar or two of alfredo sauce.



Serving: 2roll ups | Calories: 931 | Carbohydrates: 60g | Protein: 72g | Fat: 44g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 1456mg | Potassium: 892mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1798IU | Vitamin C: 50mg | Calcium: 747mg | Iron: 3mg
ingredients to make Chicken Lasagna Roll Ups with a plated dish and writing
Chicken Lasagna Roll Ups in a casserole dish with a title
Chicken Lasagna Roll Ups on a plate with a title

Originally posted at Spend with Pennies

Creamy Broccoli Cheddar Soup

Broccoli Cheddar Soup is quick and extra cheesy with an amazing creamy broth and tons of flavor.

If you like Panera’s broccoli cheese soup, you’ll LOVE this homemade version. It comes together in about 30 minutes making it the perfect weeknight meal alongside some bread or dinner rolls.

a pot of creamy broccoli cheddar soup


BROCCOLI I use fresh broccoli but since it’s cooked down, frozen works too (no need to thaw first). Once cooked, you’ll want to reserve a bit of the broccoli and chop it to add some texture to the soup.

CHEESE  This soup has 3 kinds of cheese, cream cheese for a creamy consistency and cheddar and parm for a punch of flavor. For the best flavor, be sure to use sharp cheddar.

BASE This base of this soup is made with broth and just a bit of cream. The broccoli is blended with the broth to add some body to the soup and it’s thickened with a tiny bit of cornstarch.

ingredients to make Broccoli Cheddar Soup


How to Make Broccoli Cheddar Soup

The best homemade broccoli cheese soup needs just a few fresh ingredients!

  1. Cook onion and garlic. Add broccoli, broth and seasonings (per recipe below) and simmer until tender.

pouring broth into pan to make Broccoli Cheddar Soup

  1. Remove a bit of the broccoli and chop it, blend the rest of the soup.
  2. Stir in cream and cream cheese and simmer a few minutes. Mix in the cheeses and the chopped broccoli. Enjoy!


Add the cream cheese while on the heat so it melts.

Shredded cheese can separate and curdle if overheated. Just like with cheese sauce or mac and cheese, remove the soup from the heat before stirring in the cheese. The heat from the soup will melt it and your soup will be smooth and creamy.

adding final ingredients to pot to make Broccoli Cheddar Soup


  • I prefer the flavor of chicken broth but vegetable broth will work too.
  • Sub out the cheese for your favorites, we love sharp cheddar.  A milder cheese or cheddar will have a less cheesy flavor.
  • Add a diced potato or even cauliflower or asparagus along with the broccoli.
  • If you don’t want to use cream, evaporated milk works well. You can use regular milk but might need a bit extra cornstarch to thicken the soup.

a bowl of creamy broccoli cheddar soup

Easy Hearty Soups

a bowl of brocoli cheddar soup with croutons

Broccoli Cheddar Soup

This soup is a creamy blend of broccoli and cheese that is hearty and belly-warming!
Course Appetizer, Side Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 331
Author Holly Nilsson


  • 1 tablespoon butter
  • 1 small onion diced
  • 1 clove garlic minced
  • 4 cups broccoli fresh or frozen
  • 2 cups chicken broth
  • ½ teaspoon thyme
  • salt & pepper to taste
  • 1 ½ cups light cream or evaporated milk
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese room temperature
  • 2 cups sharp cheddar cheese shredded
  • cup fresh parmesan cheese shredded


  • In a saucepan, cook onion and garlic in butter over medium heat until tender.
  • Add broccoli, chicken broth, thyme and salt & pepper. Bring to a boil, reduce heat and simmer until broccoli is tender, about 6 minutes. Add cream cheese and cook 2 minutes more to soften.
  • Remove 1 cup of broccoli, coarsely chop and set aside. Using an immersion blender, blend remaining soup.
  • Combine cream and cornstarch.
  • Bring soup to a boil and whisk in cream mixture. Simmer until thickened, about 3-4 minutes.
  • Remove from heat, stir in 1 ¾ cups of the cheddar cheese, all of the parmesan cheese & reserved chopped vegetables. Garnish with additional cheese and serve immediately.


Light cream can be substituted for evaporated or milk.
Other vegetables can be added to this recipe including cauliflower, red bell pepper and/or carrots.


Serving: 1.25cup | Calories: 331 | Carbohydrates: 15g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 710mg | Potassium: 507mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1152IU | Vitamin C: 62mg | Calcium: 473mg | Iron: 1mg
Broccoli Cheddar Soup in the pot and plated with a title
top view of Broccoli Cheddar Soup in the pot
Broccoli Cheddar Soup in the pot with a title
Broccoli Cheddar Soup in a pot with writing

Originally posted at Spend with Pennies

Top 10 Wine and Cheese Pairings

Top 10 Wine and Cheese Pairings

Top down view of a cheese board with a variety of cheeses, crackers and fruit along with a few glasses of red and white wine.

Wine and Cheese Party

What’s not to love about wine and cheese? These are two incredible indulgences that enhance each other when enjoyed together… especially if you find the perfect pairing. It can be tricky, however, if you’re a cheese pairing newbie so I pulled together my Top 10 List of Wine and Cheese Pairings as an easy reference guide.  Read it along with my Top 10 Best Cheap Wines Under $20 list to nail your wine and cheese pairing menu.

How to select the perfect pairings

To craft the best wine and cheese pairings, it’s important to consider the structure of the wine, the texture of the cheese, and both their aromatic characteristics. You want all of the components to be complimentary. Look out for my notes on both throughout my top 10 list. Bold cheeses should be matched with bold wines. When in doubt, look for cheeses produced in nearby regions to your wine; they tend to go well together!

How to eat cheese with wine

Pour your glasses of wine. Serve your cheese whole with the appropriate cheese knifes alongside slices of baguette or crackers (my favorite Keto Crackers). That’s really all you need!


To eat your cheese while enjoying your wine, there’s no need to overthink it. The best approach is to take a piece of cheese, place it or spread it on your bread, and take a bite. Enjoy your cheese, then take a sip of the wine. The wine will complement the cheese, cut its creaminess or savoriness depending on the type of cheese and the wine. The flavors of the wine and cheese are both enhanced when enjoyed simultaneously. You’ll keep wanting another bite and another sip, on repeat until you’re out of both cheese and wine!

My favorite cheese knife set – makes a great holiday gift idea!

The Top 10 Wine and Cheese Pairings

Champagne Cheese Pairing:

Délice de Bourgogne

Champagne or any traditional method sparkling wine is a perfect pairing for soft cheeses like Délice de Bourgogne or triple crème Brie. Traditional method sparkling wines offer freshness and notes of toast and brioche, which pair beautifully with the delicate earthy aromas in cheeses like Délice de Bourgogne. The carbonation and freshness of the sparkling wine cuts the creaminess of the cheese. It’s the ultimate wine and cheese pairing. Champagne brand we love: Mumm Napa

Sauvignon Blanc Cheese Pairing:

Goat Cheese

Sauvignon Blanc is super fresh with notes of lemon and fresh cut grass. Its freshness cuts the creaminess of a Chèvre-style goat cheese. The vegetal aromatic characteristics of Sauvignon Blanc complement the earthy notes of the goat cheese. It’s a fantastic combination. Sauvignon Blanc brand we love for food pairings: The Crossings.


An unoaked citrus-forward Chardonnay is a great alternative that would pair well with goat cheese. A Chenin Blanc wine with notes of lime and yellow apple is also a nice pairing. 

Off Dry Riesling Cheese Pairing:


Rieslings range in sweetness levels, but an off dry Riesling with its notes of green apple, lime, white flowers, and delicate minerality is a fantastic pairing for medium-aged cheeses like Cheddar or Jarslberg. The freshness of Riesling balances out the creaminess of these cheeses. The little bit of sweetness in the wine cuts the savoriness of the cheese. It’s like cheddar on a green apple slice with honey drizzled on top but in the form of a perfect wine and cheese pairing. Our absolute favorite Riesling brand: Dr. Loosen

Pinot Grigio Cheese Pairing:

Baby Swiss

Pinot Grigio has notes of lemon, apple, and honeysuckle on the nose and a saline quality on the palate. It beautifully complements the buttery, creamy notes of Baby Swiss cheese while offering freshness and a tiny bit of much-needed salinity. Think of it as the crystal salt on homemade butter on bread. It’s a wonderful pairing. Our favorite Pinot Gris for pairing: La Crema.

Moscato Cheese Pairing:


Moscato D’Asti is a slightly sweet sparkling white wine from Northwest Italy. Its notes of Meyer lemons and peaches complement the pungent aromatic notes found in Brie. The effervescence in Moscato cuts the creaminess of the Brie, and makes you want to keep going back for more. If you want to make a charcuterie board, add some cured meats; the sweetness in the Moscato will balance out the salinity beautifully!

Tokaji Aszú Cheese Pairing:

Blue Cheese

Tokaji Aszú wines originate from Hungary and Slovakia, and they are made primarily from the Furmint grape. Tokaji is a sweet, dessert wine that pairs beautifully with blue cheeses like Stilton or Roquefort. Blue cheeses are quite pungent, a little floral, and create a mouth-watering effect. The sweetness in Tokaji wines counterbalances the richness and savoriness of the blue cheese. Tokaji’s aromas of nectarine, apricot, orange, marigold, and honey are a beautiful complement. Sauternes from France and Ruby Ports from Portugal are also great wine pairings for blue cheeses.

Pinot Noir Cheese Pairing:


Pinot Noir is light and earthy with notes of strawberry and raspberry. It’s a very versatile wine for a cheese pairing, but it’s the perfect match for Gruyère de Comté. Comtés are famous for taking on different aromatic characteristics depending on the time of year they were made and where. Fun fact, they have 83 official descriptors! Loosely categorized, they can be lactic, fruity, spicy, vegetal, roasted, or have an animal quality on the nose. Regardless, Pinot Noir’s complex aromatic profile and freshness beautifully complements any of the possible characteristics found in Comté. Inexpensive Pinot Noir: Yellow Tail

Merlot Cheese Pairing:


A fruity Merlot, with notes of ripe and jammy raspberry and plum, is excellent with a soft and creamy Camembert. Merlot sees a bit of oak aging as well, which adds that little bit of nuttiness and spiciness to the pairing. Merlot is moderately fresh and slightly tannic, complementing the rich, buttery texture of Camembert. This pairing is a must-try! Our favorite Merlot producer: Duckhorn Vineyards.

Rioja Cheese Pairing:


Red Rioja from northwest Spain is made primarily from Tempranillo grapes. Riojas have notes of cherry, dill, and vanilla which pairs well with Manchego’s fruity, nutty notes. Riojas are bold, fairly tannic, and moderately full-bodied which rounds off the crumbly texture of Manchego. Add some Jamón Ibérico and you’ve got a wonderful trio.

Cabernet Sauvignon Cheese Pairing:

Aged Gouda

Aged cheeses in general are great with Cabernet Sauvignon. Cabernet Sauvignon is tannic, black fruit-driven, and bold so it holds up well with aged cheeses. Aged gouda, aged cheddar, and Parmigiano Reggiano all generally have a nutty quality to them. This works beautifully with the slightly jammy blackberry fruit notes you find in some Cabernet Sauvignons. Our favorite Cabernet Sauvignon: 2014 Double Lariat.

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

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Originally posted at Foodie And Wine