fridasofiaeats's Cheesy dinners Collection on LTK

Cheesy dinners

By fridasofiaeats

Cheesy one pot dinners - low effort and less clean up 🧀

(ad) Enchilada skillets have been my go-to lately, and this Enchilada Skillet made with @cascadianfarm Organic Frozen Riced Cauliflower and Organic Sweet Corn is the perfect 30-minute meal! It’s the ideal comfort food—packed with flavor and made simple. 🥑🌽 @thefeedfeed

This dish has all the classic enchilada ingredients—beef, cheese, vegetables, and sauce—except it’s made in a skillet for less cleanup and ready in just 30 minutes! I’m using riced cauliflower and sweet corn from @cascadianfarm, and I couldn’t be more excited, as I use their products all the time in my cooking!

@cascadianfarm is dedicated to creating delicious, wholesome food while supporting the planet. Their ingredients are always USDA-certified organic, and they’re committed to protecting the environment through regenerating soil health, promoting ecological balance, cultivating pollinator habitats, and more. Knowing this makes every bite even more satisfying! 😋

Get the full recipe on thefeedfeed.com (https://ff.recipes/enchilada-skillet)

@cascadianfarm is on sale between 4/9- 4/29 at @kimbertonwholefoods! 🌍

#cascadianfarm #feedfeed

Gnocchi and burrata 🤩

I’m obsessed with this creamy and flavorful gnocchi dish made with burrata and lima beans. Comes together SO quickly and perfectly for a meatless Monday or just a rainy day lunch 🌧️

Olive oil
1 tbsp butter
28 oz (800g) gnocchi
2 cans, 30 oz (850g) lima beans or butter beans. Drain one can but keep and use the liquid from the other.
9 oz (225g) edamame beans
8 oz (227g) pesto
1/2 cup sour cream
2 tbsp minced garlic
1 ball of burrata

1. Add olive oil to a large pot over medium heat. Add some butter, and let melt before adding gnocchi. Sauté for 3 minutes, before mixing, and adding all beans, including the liquid from one of the cans

2. Stir to combine everything, add pesto, sour cream and garlic. Mix and let cook for 10–15 minutes until some of the liquid has been absorbed.

3. Break open the burrata and add to the pot. Bake in oven for 5 minutes at 375F. Remove from oven and stir. Add salt and pepper to taste.

Cheese zucchini skillet 🫕

One skillet but all the flavors! This cheesy zucchini beef skillet with potatoes and bell peppers is a great super simple weeknight dinner. So nutritious, cheesy and perfect for meal prepping as well.

1 or 2 medium potatoes, about 2 cups diced
1 bell pepper
1 yellow onion
2 zucchini, diced
1 lbs ground beef
1 can (15 oz) crushed fire roasted tomatoes
1 can (15 oz) black beans, drained
1 can (15 oz) sweet corn
1 bag taco seasoning, I love @sietefoods
1 cup shredded cheese
Toppings: parsley, sour cream, hot sauce

1. Peel and dice potatoes. Heat up a large pan medium heat, add olive oil and potatoes. Cook for 10-15 minutes. Stir often.

2. Meanwhile potatoes are cooking, dice bell peppers, zucchini and onion. Add to pan, and combine with potatoes. Cook for another 5 minutes.

3. Add ground beef to the pan, combine with the other ingredients and let cook for a few minutes until beef is mostly browned. Add crushed tomatoes, black beans and corn, combine and add taco seasoning. Mix and cook for a few more minutes until potatoes are soft.

4. Top with cheese, cover, and let cook for another 3-5 minutes until cheese is softened.

Loving quick dinners with little prep time and little clean up! As you might know I’m obsessed with the Trader Joe’s spinach and artichoke dip and it makes this dinner super creamy! Let me know if you try it :)

2 packages rice and orzo pilaf @traderjoes
1 package/12 oz cheddar chicken sausage
6 oz baby spinach
1 spinach and artichoke dip
2.5 cups chicken broth
1/4 cup sour cream, optional

1. Place pilaf, chicken sausage, spinach, dip in a large Dutch oven or a deep baking dish. Cover with broth.

2. Bake in oven for about 50 minutes to an hour at 400F. Remove from oven and mix. Add some sour cream and combine.

If you like a cheesy gooey high protein dinner look no further. This is SO good and so flavorful thanks to the soyaki sauce and the broth.

Save this for an easy weeknight dinner!

Follow @fridasofiaeats + comment “Recipe” and I’ll send you a link to the recipe

2 bell peppers, diced
1 yellow onion, diced
4 scallions, cut up and separate white from green parts
1 lb ground beef
2 tbsp tomato paste
1/2 cup soyaki sauce
1 cup basmati rice, washed and rinsed
2 cups beef broth, using @lonolifeinc powder broth here
1 cup Mexican cheese blend
Optional: serve with avocado 🥑

1. Add diced bell peppers and onion to a large pan in some olive oil over medium heat. Sauté for a few minutes before adding white parts of green onions and ground beef. Break up beef and mix every thing. Add white parts of green onions.

2. Cook for a few minutes until beef starts to brown, then add soyaki sauce and tomato paste and mix to combine. Cook for another minute or two until the beef is almost fully cooked. Add rice and beef broth to pan. Mix to combine everything, then cook for 10-15 minutes on low heat with a lid until rice is done. Remove lid and stir a few times to make sure beef doesn’t burn.

3. Remove lid, add half of the cheese and mix. Add the remaining cheese on top and add back lid for 30 seconds to let cheese melt.

4. Serve with avocado and green parts of green onions.

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