Cheesy Pesto One-Pan Pasta
Cheesy Pesto One-Pan Pasta
No time for dinner? This quick and easy, this Cheesy Pesto One-Pan Pasta is ready in only 15 minutes and is a cinch to clean up. Made with a handful of fresh ingredients and dried pasta, this dinner comes together in mere minutes using only a blender and one pot. Just blend up the sauce, add to the hot pasta, toss, and serve.
The bite-sized pasta marries with the aromatic, bright, and herby basil, and the salty, rich, creamy cottage cheese to form a savory, rich dinner quick enough for weeknights yet elegant enough for special occasions. Light and satisfying, this pasta is easily customizable. Try adding vegetables and your favorite protein for a tasty twist.
Cheesy Pesto One-Pan Pasta Ingredients
- Water (2 ½ cups): To cook the pasta and thin the pesto sauce.
- Dry Bite-Sized Pasta (8 ounces): Found in most pantries, dried pasta is economical and great for saucy dishes. Any bite-sized pasta will work for this recipe.
- Daisy Cottage Cheese (1/2 cup): A protein powerhouse, the cottage cheese adds a creamy and slightly salty taste to this easy sauce. It’s the main source of protein in the recipe.
- Minced Garlic (1 heaping teaspoon): One of the flavors of pesto, it adds a savory bite to the sauce.
- Fresh Basil Leaves (1 cup, packed): Fresh, herby, sweet, pungent, and slightly spicy, the basil combined with the cottage cheese is the base of the pesto sauce.
- Fresh Cracked Black Pepper (1/8 teaspoon): Fruity and earthy, this classic spice adds a pinch of warm heat to the sauce.
- Extra-Virgin Olive Oil (1/3 cup): Adds a richness to the sauce with hints of spicy, pungent, peppery flavor.
Substitutions, Variations, and Tips
- Gluten-free pasta may be used in place of wheat pasta.
- Crushed red pepper flakes may be added for a punch of heat.
- A sprinkle of parmesan cheese may be added for a richer flavor and a classic finishing touch.
- Try adding your favorite toppers for a heartier meal, such as cooked protein such as chicken or shrimp, and/or add fresh veggies such as asparagus or tomatoes.
- Great for leftovers! To reheat, add a few drops of water to help revive the sauce. Cover and microwave in short intervals, stirring between intervals, until warm (about 1-2 minutes).
How To Make Cheesy Pesto One-Pan Pasta
- Add water to a medium saucepot, cover, and bring to a boil. Add pasta, stir, cover, and reduce to a simmer. Cook 12-15 minutes. Keep covered and stir occasionally.
- Place cottage cheese and garlic in food processor. Process 10 seconds. Add basil leaves and pepper. Process 1 minute. Add olive oil. Process a few seconds more until completely smooth.
- Add sauce to undrained, cooked pasta. Stir to coat evenly and serve.
Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas
These warm and comforting Sour Cream Chicken Enchiladas are packed with shredded chicken, oozy cheese, and a delicious sour cream sauce that you will crave long after the last bite. You will make these enchiladas again and again. Get ready creamy, cheesy, gooey goodness.
Easy to prep, these enchiladas are an excellent choice for weeknight dinners. Even better, they freeze wonderfully so you can make two batches at once, one for now and one for later. You can also easily double or half the recipe.
As the name suggests, Daisy Sour Cream is the key to this creamy, luscious sauce. It is the base of this sauce and lends a hint of tang, which pairs wonderfully with the green chiles. These enchiladas are so good, they will melt in your mouth.
Sour Cream Chicken Enchiladas Ingredients
- Spice Rub Ingredients
- Onion Powder (1 teaspoon): Adds a concentrated, punchy onion flavor to the rub.
- Ground Cumin (1 teaspoon): Earthy, warm, and slightly nutty in flavor, it is the dominant flavor of taco seasoning you know and love.
- Chili Powder (1 teaspoon): Adds a bit of smoky heat and kick to the spice rub.
- Oregano (1/2 teaspoon): Brings a warm, earthy, and aromatic flair to spice rub.
- Salt (1/2 teaspoon): Helps enhance other flavors.
- Black Pepper (1/4 teaspoon): Simple spice found in every kitchen, it elevates dishes and enhances the other flavors.
- Boneless, Skinless Chicken Breasts (1 ½ pounds): The protein in our enchiladas made delicious by the combination of the spice rub and a quick grilling.
- Cream Cheese (3 ounces, softened): A mild cheese that helps bind the sauce and, along with the sour cream, adds a velvety texture to the sauce.
- Verde Sauce (1 ¼ cups): A green sauce made of spicy green chiles and tangy tomatillos, spicy white onions, and spice. You can find Verde sauce in the produce section of many markets or in the Mexican food aisle.
- Canned Tomatoes with Chiles (10 ounce can, drained): Diced tomatoes picked at the peak of ripeness along with diced green chiles. They add a bit of kick to the sauce.
- Cream of Mushroom Soup (5 ounce can): Adds to the creamy base of the sauce and helps thicken the sauce.
- Daisy Sour Cream (1 cup): Adds a luscious richness and creaminess to the sauce, while also adding a slightly tangy component that balances the savory flavors.
- 6-inch Corn Tortillas (12): Corn tortillas are best for this recipe since they hold up better to baking than flour tortillas.
- Shredded Mexican cheese blend (2 cups): A mixture of shredded Mexican cheese works great adding the gooey texture to our enchiladas. Mexican cheese blend is usually made of a combination of Monterey Jack, Queso Quesadilla, Asadero, and cheddar cheese.
Substitutions, Variations, and Tips
- 1 ½ cups of shredded rotisserie chicken mixed with ¼ cup of Daisy Creamy Ranch Dressing may be used in place of grilled and shredded chicken.
- Seasoned ground beef may be used in place of the chicken.
- Drained and rinsed kidney or black beans may be added to the protein or used in place of the protein for a vegetarian option.
- To add a little heat, diced jalapenos may be added to the sauce.
- Any shredded cheese may be used in place of the Mexican blend.
- Fresh Pico de Gallo or prepared salsa may be used in place of canned tomatoes with chiles.
- Flour tortillas may be substituted for corn. They will absorb liquid quicker than corn so they may not hold their shape as well.
- Either yellow or white corn tortillas will work well in this recipe.
- To freeze enchiladas, prepare as recipe directs, then cover the pan with two layers of plastic wrap and then cover with foil. No need to thaw before cooking. Simply remove the plastic wrap, replace foil, and increase the cooking time by 1 hour. Cook covered with foil for the first 40 minutes.
- This recipe is easily halved or doubled.
How to Make Sour Cream Chicken Enchiladas
- Heat grill. Combine onion powder, cumin, chili powder, oregano, salt, and pepper. Coat each chicken breast thoroughly with seasoning blend. Grill on each side for 5 minutes or until cooked through. Allow it to rest for 10 minutes and then pull apart with two forks to shred.
- Cut softened cream cheese into chunks. Place cream cheese, Verde sauce, drained tomatoes with chiles, and cream of mushroom soup. Heat on medium-low, until cheese melts being careful not to bring to a boil. Remove from heat and fold in sour cream.
- Heat tortillas according to package directions. In each, spoon 1 1/2 tablespoons sauce and some shredded chicken. Roll up and place seam side down in a 9×13” baking dish.
- Pour remaining sauce over top of enchiladas. Sprinkle with cheese and bake at 350°F for 30 minutes, or until hot and bubbly.
Pasta with Cheesy Vodka Sauce
Pasta with Cheesy Vodka Sauce
Family-friendly and affordable, this Pasta with Cheesy Vodka Sauce is made with only 6 ingredient staples and comes together in 20 minutes. It is perfect for busy weeknights when you cannot figure out what to make for dinner. Pasta is the ultimate comforting food, making it an easy, delicious choice after a long day.
This nutritious pasta will fill you up without adding inches to your waistline. Using cottage cheese as the creamy element of the sauce, it is lighter in fat and calories than traditional creamy vodka sauce.
Incredibly versatile, this pasta can be paired with any cooked protein or vegetables. The variations are endlessly delicious.
Pasta with Cheesy Vodka Sauce Ingredients
- Chicken Stock (2 ½ cups): Enhances the flavor of the pasta and adds another layer of flavor.
- Dry Penne (8 ounces): Found in most pantries, dried pasta is economical and great for saucy dishes. While penne are traditional, any bite-sized pasta will work for this recipe.
- Jarred Tomato Vodka Pasta Sauce (2/3 cup): A convenient time-saver, jarred sauce comes in a variety of flavors and is perfect for weeknight dinners.
- Daisy Cottage Cheese (1/2 cup): A protein powerhouse, cottage cheese adds a creamy and slightly salty taste to the easy sauce. It contains a type of protein called casein protein, which absorbs slowly into the body, helping you stay full longer.
- Melted Butter (2 tablespoons):Adds richness and helps accentuate the other flavors of the sauce.
- Salt and Pepper (to taste): The classic combination of seasonings, they enhance the flavor of savory dishes.
Substitutions, Variations, and Tips
- Other bite-sized dried pasta may be used in place of penne, including gluten-free pasta.
- Crushed red pepper flakes may be added for a punch of heat.
- A sprinkle of freshly shredded parmesan cheese may be added for a richer flavor and a classic finishing touch.
- Try topping with some fresh herbs, such as basil for a burst of freshness.
- Try adding your favorite protein for a heartier meal, such as grilled chicken, ground beef, or Italian sausage.
- Add some veggies. Throw in any pre-cooked veggies that you like.
- Great for leftovers! To reheat, add a few drops of water to help revive the sauce. Cover and microwave in short intervals, stirring between intervals, until warm (about 1-2 minutes).
How to Make Pasta with Cheesy Vodka Sauce
- Add stock to medium saucepot and bring to a boil.
- Add pasta, stir, and cover. Reduce to a simmer and cook 12-15 minutes. Keep covered and stir occasionally.
- Place tomato vodka pasta sauce, cottage cheese, and melted butter in high-speed blender. Blend until smooth (about 2 minutes).
- Remove pasta from heat. Do not drain. Pour sauce over pasta and stir to combine. Season with salt and pepper. Let sit for 2-3 minutes to thicken before serving.
Spinach Artichoke Dip
Spinach Artichoke Dip
Perfect for game-days, game-nights, parties, and holiday gatherings, this deliciously creamy, rich, cheesy Spinach Artichoke Dip is sure to be the star of the party. It is the perfect hot dip! And it is so easy to make – just mix and pop in the oven for 20-ish minutes and serve. Grab your favorite dippers and get ready for some creamy goodness.
The special ingredient? Daisy Sour Cream Creamy Ranch Dip. It brings extra creaminess and richness to the dip, adding a complex depth of flavor not found in most one-note artichoke dips.
Spinach Artichoke Dip Ingredients
- Daisy Creamy Ranch Dip (1 cup): Contains the traditional spices and herbs of ranch dressing built in with delicious homemade tastes. It provides a creamy richness and depth of flavor to the dip.
- Mayonnaise (1/2 cup): Helps bind the other ingredients together.
- Softened Cream Cheese (4 ounces): A mild cheese that helps bind the dip together and adds a velvety texture to the dip.
- Shredded Mozzarella (1 1/3 cups): A mild stretchy cheese that is perfect for melting. It adds the classic cheesy goodness to the dip.
- Garlic Powder (1/2 teaspoon): Adds to the savory profile of the dip.
- Onion Powder (1 teaspoon): Adds a concentrated, punchy onion taste without adding texture of fresh onions and readily found in most spice cabinets.
- Frozen Chopped Spinach (1/2 cup, thawed and drained): This superfood is packed with vitamins and minerals. It adds a vibrant color to the dip.
- Drained and Chopped Artichoke Hearts (14 ounce can): The classic flavor that is mild, nutty, and earthy. They are great for creamy dips with just the right amount of bite.
- Freshly Grated Parmesan (1/4 cup): Best when freshly grated, it adds a nutty saltiness to the dip and is the classic finishing touch.
Substitutions, Variations, and Tips
- Sautéed onions and garlic may be used in place of the powdered onion and garlic.
- Feel free to add additional spinach if you prefer more veggies.
- You can spice up your dip more by adding a dash of hot sauce, a sprinkle of red pepper flakes, or a few diced up jalapenos.
- No oven space? You can also make the dip in a slow cooker on low. Just be sure to give it a good stir every so often.
- Other cheeses may be substituted for all or part of the mozzarella such as pepper jack, fontina, asiago, Manchego, or parmesan.
- Drained canned crab and a dash of Old Bay Seasoning® may be added to make an even richer dip.
- If baking in cast iron, line with parchment paper to prevent discoloration of the artichokes.
- Any left-over dip may be reheated in the microwave at 50% power in 30 second intervals until warm.
How to make Spinach Artichoke Dip
- Preheat oven to 350°
- Mix Daisy Creamy Ranch Dip, mayonnaise, softened cream cheese, mozzarella cheese, garlic powder, onion powder and spinach until smooth. Stir in chopped artichoke hearts until just combined.
- Spray an 8-cup or 8×8” baking dish with non-stick spray. Spread the dip evenly over the bottom of the dish. Sprinkle parmesan cheese evenly on top.
- Bake 20-25 minutes or until hot and bubbly. Serve with your favorite dippers.
