All posts in Casserole dish

Spanakopita is a popular Greek savory pie made of perfectly shatteringly crisp, phyllo (or fillo) pastry dough with a comforting filling of soft sweet spinach and salty feta mixture.

An easy spanakopita recipe. Spanakopita is one of those pastries that is really easy to make, but it probably scares people away because they might think it’s hard to make. Well it is not, it’s just a matter of assembling all the ingredients together and bake it.

It’s as good for breakfast as it is for lunch or dinner.

You can certainly make snack-sized spanakopita shaped into triangles or even rolls or cigars, but I prefer to make the Fast, classic, simple and easy casserole.

Print Recipe Add to Collection
5 from 1 vote

Spanakopita (Greek Spinach Pie with Feta Cheese) Fast2eat

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizers & Starters, Breakfast & Brunch, Side Dish
Cuisine: Greek
Servings: 4 people
Calories: 368kcal

Ingredients

For the Filling

  • 250 g Spinach fresh chopped
  • 1 tbsp Olive oil extra virgin
  • 1 Onion diced
  • 1 tbsp Garlic minced
  • Green onion and/or leek diced
  • Parsley chopped
  • Dill optional
  • Oregano optional
  • Thyme optional
  • Nutmeg ground
  • Paprika or Freshly ground black pepper to taste
  • 1 1/3 cup Feta cheese crumbled - 1 cup is about 150g/5.29 oz
  • 2 Egg lightly beaten
  • 1/2 cup Cottage cheese 1 cup is about 160g/5.7oz - or Ricotta cheese
  • 2 tbsp Parmesan grated optional

For the Phyllo

  • Olive oil extra virgin or melted butter
  • 5 sheets Phyllo pastry properly thawed

Instructions

  • Important: If your phyllo pastry was in the freezer, take it out in time for it to defrost. See notes for best results.

Prepare the Filling

  • Before you begin mixing the filling, be sure the spinach is very well washed and drained.
  • Spinach should be dry before you begin cooking. If using frozen spinach, thaw completely and squeeze out excess water.
  • Chopp dried spinach using a food processor.
  • Heat olive oil in a sauté pan. Sauté the onions and garlic until tender.
  • Add the spinach, green onions, parsley, and other desired seasonings, and cook for 5 to 10 minutes until the spinach is wilted and heated through.
  • Note: If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be as dry as possible before it goes anywhere near the pastry. Otherwise it's going to make the phyllo dough soggy, and you don't want soggy spanakopita.
  • Remove from heat and set the spinach aside to cool.
  • In a mixing bowl, combine the feta, eggs, cottage or ricotta cheese and nutmeg.
  • Add the cooled spinach mixture and stir until all is well-combined.

Prepare the Phyllo

  • Carefully remove the phyllo roll from the plastic sleeve. Unroll the phyllo sheets and place them between two very lightly damp kitchen cloths.
  • Most packages come in 12- x 18-inch sheets when opened fully. Using scissors or sharp knife, cut the sheets in half to make two stacks of 9- x 12-inch sheets.

Assemble the Spanakopita

  • Preheat the oven to 175°C (350°F).
  • Using a pastry brush, lightly grease the bottom and sides of a 7-x 11-inch rectangular baking dish with olive oil.
  • Layer about 5 half sheets of phyllo on the bottom of the baking dish letting them cover the sides of the dish and making sure to brush each sheet with olive oil.
  • Add spinach mixture over the phyllo crust in an even layer and press with a spatula to flatten.
  • Layer the other 5 half phyllo sheets on top of the spinach mixture in the pan, making sure to brush each sheet well with olive oil.
  • Brush the very top layer with olive oil (or eggwash).
  • Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil.
  • Score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later, (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.) or leave the cutting to later.
  • Bake until the pie turns a deep golden brown, about 30 minutes.
  • Let cool for a few minutes and then cut into squares and serve while hot.

Notes

For best results:
  • The dough must be thawed properly; too much moisture will make the dough or sheets sticky and hard to manage. When thawing, do not remove the phyllo (fillo) from the package, place it in the fridge 12-14 hours before using.
  • Before you begin assembling the spanakopita casserole, unroll the thawed phyllo (fillo) sheets and place them carefully between two ever-so-slightly damp kitchen cloths. This helps the sheets remain lenient so they won’t tear too much.
  • Phyllo (fillo) sheets will tear, and that’s perfectly fine. Just make sure you save a couple good sheets for the top of the spanakopita casserole.
  • Do not skimp on the butter or oil (I use quality olive oil here instead to keep it light), but do not overdo it either. You need to brush each of the layers with a little olive oil.

Make Ahead: Alternatively, the pastries can be assembled and chilled until ready to bake. You can make spanakopita the evening before. Follow up to step #7, cover and refrigerate. When you are ready, go ahead and bake according to steps #8-10.

Freezing: Already cooked spanakopita will freeze well. Be sure to have it well covered in heavy-duty sealed plastic bags to avoid freezer burn. Bake frozen pastries(do not thaw) in the same manner as above.

There are vegan versions using tofu, but if you eat cheese, I’d highly recommend Feta, because it can’t be bettered. Not every cheese works in spanakopita, it’s best to stick to quality feta cheese.

I don’t add salt because the feta cheese is quite salty as it is.

Nutrition

Calories: 368kcal | Carbohydrates: 17g | Protein: 17g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 142mg | Sodium: 791mg | Potassium: 486mg | Fiber: 3g | Sugar: 5g | Vitamin A: 134% | Vitamin C: 37% | Calcium: 38% | Iron: 20%

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

Lasagna made with ham & cheese in a Béchamel (white) and tomato sauce. This classic combination comes together with great results in this tasty lasagna.

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no-cook lasagna noodles) make it a breeze to put this rich cheesy, comforting main dish on your table in no time flat.

Since it’s so rich, I like to serve it with a green salad.

Print Recipe Add to Collection
5 from 1 vote

Cheese and Ham Lasagna Fast2eat

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Dish
Cuisine: Italian
Keyword: Bake, Béchamel, Easy, easy-to-prepare, Italian, Lasagna, Oven-Baked, Pasta, Sauce, Smoked Ham
Servings: 6 people
Calories: 675kcal

Ingredients

  • 1 pack Lasagna noodle oven-ready uncooked
  • 500 g Ham Pork/chicken/turkey
  • 200 g Mozzarella cheese shredded
  • 4 cups Tomato sauce
  • 3 cups Béchamel sauce use this recipe Béchamel (white)
  • ½ cup Parmesan cheese grated
  • Oregano to taste

Instructions

  • It’s important that you preheat the tomato and Béchamel (white) sauce to help cook better the uncooked lasagna noodles.
  • Spread a scoop of tomato sauce in the bottom of a Casserole Dish. The first layer of your lasagna should be sauce. Not only it helps keep it moist, it ensures that the noodles won't stick to the pan.
  • ayer with the Oven-Ready Lasagna noodles, another scoop of tomato sauce, the ham, the mozzarella and sprinkle with Oregano.
  • Add another layer with the Oven-Ready Lasagna noodles, a scoop of Béchamel (white) sauce, the ham, the mozzarella and sprinkle with Oregano.
  • Arrange remaining noodles, a scoop of tomato sauce, the mozzarella and sprinkle with Oregano and Grated Parmesan Cheese.
  • It should have at least 3 layers, if there's less than three layers, it's probably not a lasagna.
  • Cover with Aluminum foil and bake for 30 minutes or until the cheese melts in the preheated oven to 400 degrees F (204 degrees C). Aluminum Foil is used to keep food moist and cook it evenly. If you leave your lasagna uncovered in the oven, it will become dry.
  • Remove the Aluminum foil, increase oven temperature to 450 degrees F (232 degrees C) and bake for more 10 minutes or until golden.
  • I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Serve with a green salad and you have a complete and delicious meal!

Notes

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no-cook lasagna noodles) don't just save you time - they actually help your lasagna taste better. They are better than those that require parboiling. They shouldn't need to be soaked or cooked or parboiled. They DO need to be completely covered in hot sauce. So soak up any extra liquid in the baking pan, leaving you with a nicely saucy batch.

Use the Tomato sauce Fast2eat Recipe, as well as Béchamel (white). Your lasagna needs a béchamel and a tomato-based sauce. You need some dairy up in there, beyond the cheese. A cream-based sauce keeps things moist and counters the acidity of the tomatoes. You'll serve the best Lasagna ever.

You can do the same process by using Regular Lasagna noodles that need to be cooked before. But I prefer the Fast way using the Oven-Ready Lasagna ones.

Try making it the day before, covering with foil and let it set in the fridge all night, take out and bake for dinner. It’s even better! Enjoy 😉

Also check
Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Check out this recipe
Tomato sauce Fast2eat Recipe
Check out this recipe

Nutrition

Calories: 675kcal | Carbohydrates: 74g | Protein: 43g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 1892mg | Potassium: 1174mg | Fiber: 4g | Sugar: 16g | Vitamin A: 25% | Vitamin C: 37% | Calcium: 55% | Iron: 27%

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

Easy, low-carb and healthy one pan baked teriyaki salmon and vegetables is a quick 20-minute meal with hearty vegetables and a tasty homemade teriyaki sauce.

This sauce is delicious! You will never buy from the bottle again.

This dish is made all on one pan so it’s easy breezy prep and cleanup.

This is an amazing recipe from my daughter, I love when she makes it for me <3.

Salmon is one of our favourite types of fish. It’s always moist, flaky and full of flavour.

There’s no need for takeout anymore – you can easily make this homemade teriyaki with veggies and rice in minutes! This salmon is what you’ll want for dinner every week.

Print Recipe Add to Collection
5 from 1 vote

One Pan Baked Teriyaki Salmon with Broccoli & Carrots Fast2eat

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish
Servings: 2 people
Calories: 558kcal

Ingredients

  • 1 cup Broccoli florets - 1 cup is about 250g/9 Oz
  • 1 cup Carrot 1 cup is about 1 carrot sliced about 120g/4-5 Oz
  • 2 Salmon fillets

Teriyaki-sauce

  • 3 tbsp Soy sauce reduced sodium
  • ¾ cup Water
  • ¼-1⁄2 tsp Ginger ground
  • 1/8-1⁄4 tsp Garlic powder
  • ¼ cup Brown sugar packed
  • 1.5 tbsp Honey
  • 1.5 tbsp Corn starch
  • 3 tbsp Water cold
  • 1.5 tbsp Sesame seed

Instructions

Teriyaki-sauce

  • In a saucepan whisk to combine soy sauce, ¾ cup water, ground ginger, garlic powder, brown sugar, and honey (do NOT add cornstarch and 3 tbsp cold Water now) and begin heating over medium-high heat.
  • Mix cornstarch and cold water in a cup and stir together until dissolved.
  • After sauce is simmering, reduce heat to medium-low and add cornstarch and water mixture, whisking well until sauce thickens.
  • Remove from heat, stir in sesame seeds, and allow to cool while you prepare the salmon and veggies.
  • Add water to thin if you over-thick it.

Salmon, carrots and broccoli

  • Preheat oven to 200°C (400°F).
  • On a baking sheet, drizzle 1/4 of the sauce, and arrange broccoli, carrots and salmon fillets in the center of the tray in a flat layer, so that they are around but not on top of the salmon.
  • Spread the remaining Teriyaki-sauce evenly on top of the two salmon fillets and vegetables.
  • Bake for 12-15 minutes until salmon is flaky and tender and veggies are easily pierced with a fork.
  • Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices.
  • Glaze the salmon with any remaining juices. Serve immediately!

Rice (optional)

  • Cook the rice while the salmon is baking.

Notes

You can easily double this recipe to serve four.

You can easily swap out any of these veggies for others you prefer. Asparagus, green beans, cauliflower, bell peppers, zucchini, snow peas – they are all delicious here, so don’t be afraid to mix things up, use your favorites or whatever is hanging out in your fridge waiting for a bigger purpose.

The salmon should be thawed when you are ready to prepare and bake it.

Brazilian Style Rice Fast2eat Recipe
Rice is a very important part of the Brazilian cuisine and is served at least once a day. This way might be your answer for making delicious and fluffy rice at home.
Check out this recipe

Nutrition

Calories: 558kcal | Carbohydrates: 58g | Protein: 48g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 985mg | Potassium: 1442mg | Fiber: 6g | Sugar: 42g | Vitamin A: 221% | Vitamin C: 196% | Calcium: 20% | Iron: 18%

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

It’s a luscious sauce for any Pasta or Spaghetti Squash. Also, give it a try with potatoes or just au gratin topped with potato sticks.

I was looking for an easy and delicious recipe to use this Pre-cooked Chicken and Chicken Stock Fast2eat that I’ve previously made.

The result consisted of a silky and creamy dish: Chicken Béchamel sauce, Shredded chicken, spices and herbs tossed with a Spaghetti Squash (or with any pasta or potato, as a filling for this Brazilian Blender Savoury Pie Fast2eat or just itself au gratin), and topped with melted mozzarella. Baked until nice and brown.

This creamy chicken is really satisfying and surprisingly low in calories. Lots of flavors, which work together very well in a delicious and simple dish! The result was nothing short of marvellous. We loved it!!!

 

 

Print Recipe Add to Collection
5 from 1 vote

Shredded Chicken with Béchamel (white) Sauce Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish, Side Dish
Keyword: Béchamel, Cheese, Chicken, Chicken Béchamel, Chicken Sauce for Pasta, Chicken Sauce for Spaghetti Squash, Clean eating, Creamy, Easy, Fast, Low carb, Pasta, Quick, Recipe, Sauce, Spaghetti Squash
Servings: 8 people
Calories: 232kcal

Ingredients

Instructions

  • Prepare Chicken Béchamel sauce according to its recipe.
  • Add 500g of the Shredded chicken.
  • Add Tomato and Soy sauce.
  • Add any optional spice such as Paprika, Oregano, Parsley, Basil, Thyme to taste. Mix well until boiling and adjust salt if need.
  • Put the sauce on top of the Spaghetti Squash (or pasta* or or potato, as a filling for this Brazilian Blender Savoury Pie Fast2eat or just itself au gratin) in a large casserole dish or 2 small ones.
  • Top mozzarella (and/or parmesan) cheese and bake in preheated oven at 200C (400F) for about 10 minutes until cheese is golden brown.

Notes

Store leftovers in an airtight container, refrigerated, for up to 4 days.
*Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.
You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.

Nutrition

Calories: 232kcal | Carbohydrates: 10g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 65mg | Sodium: 834mg | Potassium: 330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7% | Vitamin C: 6% | Calcium: 12% | Iron: 6%
Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe
Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe
Spaghetti Squash Fast2eat
Check out this recipe
Brazilian Blender Pie Fast2eat Recipe
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

Spaghetti night – miss it no more. The very aptly named spaghetti squash provides a tasty, healthy substitute for regular pasta. It is actually really yummy, very interesting and may surprise you. Once ready, it can be used to prepare tasty dishes.

The coolest of all is knowing that besides you’re consuming a “vegetable noodles”, it has about 37 calories per 100 grams. A great request for those on a diet. Spaghetti squash is low in carbs and calories and is a plentiful source of beta-carotene, vitamin A, and vitamin C. It also contains omega 3 and half a dozen other healthy fatty acids, besides being a powerful antioxidant.

I like to make spaghetti squash about once a week because I can do so much with the roasted squash. One night I can make it with pesto, the next night as a slightly more elegant meal shrimp sauce, bolognese (meat) sauce, Shredded Chicken with Béchamel (white) Sauce, cheesy béchamel

One squash with your favourite sauce will serve up to 4 people. It’s so tasty you won’t miss the pasta!

Print Recipe Add to Collection
5 from 1 vote

Spaghetti Squash Fast2eat

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Dish, Side Dish
Keyword: Clean eating, Easy, Fast, Gluten-free, Healthy, Low calories, Low carb, Paleo-friendly, Spaghetti Squash
Servings: 4 people
Calories: 90kcal

Ingredients

  • 1 Spaghetti Squash
  • Olive oil for brushing
  • Salt to taste
  • Black pepper optional to taste
  • Paprika optional to taste
  • Garlic powder optional to taste
  • Onion powder optional to taste
  • Dried herbs optional to taste - whatever the heart wants

Instructions

  • Preheat oven to 375ºF-400ºF (190ºC-200ºC)
  • To make it easier to cut into the spaghetti squash, you place it in the microwave for 3 minutes or so. Some people just microwave the squash to cook it entirely, but I believe that roasting it in the oven is the best way to cook it.
  • To open up the squash you carefully cut it in half lengthwise using a large, sharp knife.
  • The seeds should be scooped out of the squash with a spoon, similar to a pumpkin. Also similar to a pumpkin, the seeds can be preserved and roasted if you like.
  • Brush the inside of both halves of the squash with olive oil.
  • Season with salt and pepper. You can also season with paprika, garlic powder, onion powder, dried herbs — whatever the heart wants.
  • Place the two halves cut side down on a baking sheet (or tray or casserole dish that is large enough to allow them to rest flat) lined with parchment paper or foil.
  • Roast the squash until tender, about 30* minutes.
  • You might want to wait until the squash has cooled down enough to handle.
  • Once the squash is soft and can be poked with a fork, you can shred the insides to get the spaghetti-like strands that the squash is named for.
  • Spaghetti squash does not actually taste like wheat spaghetti. It will be sweeter, with a crunchier texture.
  • Then just put your favourite sauce, a little cheese, and taste.

Notes

* Large squashes will take around 40-50 minutes to roast, but small-medium squashes will roast in less time. Check after around 30 minutes or so to make sure you don't overcook them, as this will detrimentally affect its flavor and texture, they will become really mushy in the middle and won't form many natural spaghetti-like strands. To roast a whole, uncut squash, make several small cuts in the rind and cook at 350°F (180°C) for 60 to 90 minutes.

Or you can also microwave your squash (but I believe that roasting it in the oven is the best way to cook it). Tightly cover a dish containing a half squash, cut side down and a small amount of water with plastic wrap. Microwave on high for 12 minutes and check to see if the flesh is tender.

Spaghetti squash: what is it? It's just a squash, but this variety will surprise you. It looks like a lengthy melon, but when cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like spaghetti noodles, but in fact, it is just a variety of squash. Low calorie and very easy to prepare, the spaghetti squash (also known as "vegetable spaghetti") is already a mandatory presence in the low carb diets.

According to the tips I’ve researched, when buying spaghetti squash, you should choose a firm, dry, rind free of soft spots and cracks. Avoid Spaghetti squash without stems. The stem itself should be short and round, without excessive damage, which helps keep out bacteria. Pass on shiny or green spaghetti squash. This could indicate that the squash was picked before it was ready (ripe). Shininess may also indicate that a wax coating has been applied to the squash. If possible, select a squash that has not been coated in wax.

Store squash for up to three months. If you get a freshly harvested squash, it can last several months in a cool, dry location. Keep the squash out of direct sunlight or heat.

Do not refrigerate uncooked, uncut squash. Putting your spaghetti squash in the fridge will actually make it spoil more quickly. At refrigerated temps, your squash will only last a week or two. If you cut your squash and use only some of it, wrap the unused portion tightly in plastic wrap and refrigerate it. Use the rest of the squash within a week or so.

Nutrition

Calories: 90kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 998mg | Potassium: 297mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8% | Vitamin C: 15% | Calcium: 6% | Iron: 6%

Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe

Shrimp Sauce for Pasta or Spaghetti Squashi Fast2eat
Check out this recipe

Bolognese (Meat) Sauce Fast2eat
To make a delicious Bolognese Sauce Fast2eat just add Tomato sauce Fast2eat to Tasty Ground beef Fast2eat.
Check out this recipe

Shredded Chicken with Béchamel (white) Sauce Fast2eat
Check out this recipe

Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

This Shrimp Sauce recipe can satisfy a number of meal occasions and is sure to impress. It’s quick and easy. It’s perfect for casual entertaining as it is packed with flavor. Use jumbo shrimp if you want to make it impressive!

Use it with Spaghetti or any short pasta such as penne, or try this Fast2eat shrimp sauce with a low-carb, healthier alternative to pasta using spaghetti squash! It’s still amazingly delicious with half the calories! Spaghetti squash is a favorite ingredient for those seeking a lower-carb, paleo-friendly, clean eating, gluten-free alternative to pasta.

If you prepare the spaghetti squash in advance, it is ready in minutes.

Print Recipe Add to Collection
5 from 1 vote

Shrimp Sauce for Pasta or Spaghetti Squashi Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Keyword: Clean eating, Easy, Fast, Gluten-free, Low carb, Paleo-friendly, Recipe, Sauce, Shrimp, Shrimp Sauce, Shrimp Sauce for Pasta, Shrimp Sauce for Spaghetti Squash
Servings: 4 people
Calories: 406kcal

Ingredients

Shrimp stock (or Vegetable Stock)

  • Shrimp heads (optional), shells, and tails or use 1tbsp Vegetable Instant Stock Mix
  • 2 cups Water hot
  • 1 tbsp Hondashi *Bonito fish Soup Stock

Shrimp

  • 800 g Shrimp peeled and cleaned
  • ¼ cup Lemon juice or juice from 2 lemons
  • Salt to taste
  • Thyme to taste
  • Cilantro (lots to taste (also known as coriander - fresh leaves chopped or dried))
  • 1 tbsp Hondashi *Bonito fish Soup Stock
  • Paprika to taste
  • Parsley to taste
  • Green onion chopped to taste or chives
  • Black pepper optional to taste

Sauce

  • 1 tbsp Olive oil or vegetable oil
  • 1 tbsp Butter or Margarine
  • 1 Onion large chopped
  • 3 cloves Garlic minced or 1 tbsp minced Garlic
  • 1/4 cup Tomato sauce
  • 400 ml Cream (whipping cream/thick cream/heavy cream/evaporated milk)
  • 1 cup White wine optional
  • 2 tbsp Cream cheese or catupiry
  • Parmesan cheese

Instructions

Shrimp stock (or Vegetable Stock)

  • Give Shrimp heads, shells, and tails a quick rinse under cold water first.
  • Place the heads, shells, and tails in a Small Saucepan with enough cold water to just cover the shells. Add HonDashi (Bonito Fish Soup Stock) to improve the taste.
  • Simmer the whole thing uncovered until the water takes on a light orange-stock colour, about 15 minutes, then Strain all the shells out. Use the stock in your shrimp recipe for an extra boost of flavor.
  • If using Vegetable Stock just add 1 tbsp Vegetable Instant Stock Mix to 1 cup of boiling water.

Shrimp

  • Season shrimp (peeled) with salt, Lemon Juice, Thyme Leaves, Cilantro Leaves, HonDashi (Bonito Fish Soup Stock), Paprika, Parsley, chives or green onion, Black pepper (optional to taste).

Sauce

  • In a big skillet or Saucepan heat the oil (Extra Virgin Olive Oil or vegetable oil), butter (or margarine) and saute the chopped onion and Minced Garlic.
  • Add the seasoned shrimp and saute the shrimp until pink.
  • Add the tomato sauce and shrimp stock (or Vegetable Stock) cook for 5 min. Be careful if overcook shrimp becomes chewy.
  • Add the cream (whipping cream/thick cream/heavy cream/evaporated milk) and remove from heat
  • Add the cream cheese (or catupiry) mixing well until forming a very creamy sauce.
  • Put the sauce on top of the pasta** and mix thoroughly until well incorporated.
  • Add parmesan cheese and bake in preheated oven at 200C (400F) for about 10 minutes until cheese is golden brown.

Notes

Store leftovers in an airtight container, refrigerated, for up to 4 days.

Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. Or and bake in preheated oven at 200C (400F) for about 20 minutes until cheese is golden brown.

*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes, and fish-based broths, giving a delicious and full-bodied flavor!

**Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.

You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.


Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!


Disclosure: Fast2eat is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you! It will help me keep the blog operating with new Fast and easy recipes for you.

go to top

Nutrition

Calories: 406kcal | Carbohydrates: 12g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 286mg | Sodium: 1907mg | Potassium: 288mg | Fiber: 1g | Sugar: 3g | Vitamin A: 21% | Vitamin C: 19% | Calcium: 23% | Iron: 12%

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

Escondidinho in Brazil, cottage pie or Shepherd’s pie in North America, Pastelón in Mexico or Caribe… This pie is a casserole that combines yuca (cassava/ manioc) and a savoury filling – meat (ground beef – my family favourite), shrimp (my favourite), diced chicken, turkey, fish, dried codfish (bacalhau), pork, Sun-dried Beef/jerked beef (The famous Escondidinho de Carne Seca in Brazil) and also soy or veggies could be added or used without meat for a vegetarian version… The fillings are limited only by your imagination.

A true one casserole dish that can also be made from leftovers. You already know that I absolutely love casseroles, not only because they are delicious but also because they are easy and ideal for busy days. You can make it ahead and leave it in your fridge and bake it at the end of the day when you come home from work! It can be served by itself or accompanied by a fresh salad or steamed vegetables. It’s really up to you!

It is one of the most versatile pies that can be assembled. And if you don’t like or find the yuca (cassava/manioc) you can also make it using different types of mashed roots, like potatoes or sweet potatoes or instant mashed potatoes, as a substitute.

It’s gluten-free, the dough is perfect for the gluten intolerant. This is pure fabulousness! One of my favourites dishes.

Print Recipe Add to Collection
5 from 1 vote

Yuca (Cassava/manioc) Savoury Pie Fast2eat

Usually, escondidinho is made topped with mashed cassava and cheese; it follows the same general concept of a cottage pie, popularly known as shepherd’s pie. I prefer it opened, but in most of the recipes, it is usually covered with the yuca dough.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Dish
Cuisine: Brazilian
Servings: 10 people
Calories: 262kcal

Ingredients

  • 1 kg Yuca Cassava/manioc
  • 1 tbsp Butter or Margarine or Cream cheese
  • ½ cup Milk
  • Nutmeg optional to taste
  • Salt to taste
  • Black pepper optional to taste
  • Paprika optional to taste
  • ½ cup Parmesan cheese grated or grated mozzarella cheese or cream cheese

Instructions

  • You can buy frozen yuca/cassava already peeled or use a fresh one. I use frozen yuca for ease of preparation.
  • If using fresh cassava/yuca, it’s important to peel it first. If you have never peeled a yuca root before, here’s a brief tutorial. Snap the yuca in the middle and make sure you have a white fleshed tuber (none or minimal black spotting). Cut it into chunks. With a knife, make a cut that goes through the white ring underneath the brown crust and lift it with the blade of the knife. The bark will lift up in one piece. Carefully rotate the chunk to continue lifting the white ring and brown peel. Once it is peeled, cut in quarters and trim off the root. Make sure to also trim away any black or green spots that may have formed on the flesh. Then wash the tubers. Note: Do not wash the roots before peeling them. This will be just too messy.
  • Boil the yuca in salted water until very tender (fork-soft). I use pressure cooker to save time, it’s ready in just 10 minutes in the pressure cooker and about 30 minutes in regular pot.
  • Remove from the heat and drain.
  • Place cooked cassava on a cutting board and while cassava is still warm but can be handle without burning, remove the woody fíber from the centre. It is important to make sure to remove and discard fibrous centres.
  • Place warm cassava into a large bowl, and mash very well using a masher (I use a hand mixer). Stir in the butter, milk, nutmeg, salt and pepper to taste.

To assemble and bake

  • Line a pie pan or baking dish with the yuca dough, spread evenly with spatula or back of spoon. If you want it covered just use half, I prefer opened but in most of the recipes, it is usually covered with the yuca dough.
  • Add your favourite topping: ground beef, shrimp, diced chicken, turkey, fish, dried codfish (bacalhau), pork, Sun-dried Beef/jerked beef (The famous Escondidinho de Carne Seca in Brazil) and also soy or veggies.
  • Or filling, if want it covered and cover with remaining dough.
  • Finish by sprinkling parmesan (or mozzarella) cheese on top distributing uniformly.
  • Bake at 375°F (190°C) for about 20-30 minutes or until bubbly around edges and lightly browned on top.
  • Serve it warm by itself or accompanied by a fresh salad or steamed vegetables. Enjoy!!!

Notes

What is Yuca (Cassava/manioc)?

If you don’t already know what it is, you’re probably wondering what is yuca (Cassava/manioc). It is a long tuberous starchy root about two inches around and eight inches long. The root has a brown fibrous skin and snowy white interior flesh. Because it bruises easily, it’s often sold covered in a protective wax coating. Other names for yuca are cassava, manioc, mandioca, yuca root, Brazilian arrowroot, and tapioca (Starch/Flour/Perl).

They say that some types of Yuca (Cassava/manioc) are toxic if eaten raw, so always cook it.

Yuca (Cassava/manioc) root is native of South America. It’s widely grown all over Latin America and the Caribbean. The flour made of the root is called tapioca.

Images from Wikipedia

Nutrition

Calories: 262kcal | Carbohydrates: 48g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 632mg | Potassium: 326mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7% | Vitamin C: 28% | Calcium: 9% | Iron: 1%

Tasty Ground beef Fast2eat
Check out this recipe

Brazilian Shrimp Stuffed Cinderella Pumpkin Fast2eat Recipe
Check out this recipe

Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

This is one of the best spinach dishes I’ve tasted. This super easy creamy spinach soufflé is a treasured recipe from my childhood. Actually, it was my childhood favorite. My mom’s version was made with eggs (egg yolks and beaten egg whites to give volume), but I’ve updated the recipe to make it faster and easier.

Surprisingly, my vegetable-avoiding son loves this spinach soufflé. This one and this Carrot soufflé are the only veggies that he eats. I have a feeling this spinach soufflé will become one of your family favorites, too.

Print Recipe Add to Collection
5 from 1 vote

Creamy Spinach Souffle Fast2eat

This is a tasty and quick side dish--ready in just minutes. It's great with fish (my favourite option), chicken, beef, pork, and lamb.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizers & Starters, Breakfast & Brunch, Side Dish
Servings: 4 people
Calories: 241kcal

Ingredients

  • 1 tbsp Oil or butter or margarine
  • 1 Onion chopped
  • 1 tbsp Minced Garlic
  • Salt to taste
  • 250 g Spinach 1/2 lb - chopped
  • 3 cups Béchamel sauce for a thicker cream, I add more 2 tbsp to this Béchamel sauce recipe
  • Basil optional to taste
  • Oregano optional to taste
  • Parsley optional to taste
  • Paprika optional to taste
  • 2 tbsp Parmesan cheese grated

Instructions

  • Preheat oven to 450ºF (230ºC).
  • Make a thicker Béchamel adding 2 more tbsp to this Béchamel sauce recipe) and set aside.
  • In a medium pot, warm oil (or butter/margarine) over medium-high heat. Add onion and garlic and sauté, stirring, until soft and fragrant, but not golden.
  • Add chopped Spinach (for my mom’s original recipe see step 1), reduce heat to low, cover and cook, stirring occasionally until wilted.
  • Add Béchamel) to the cooked spinach, stir until completely blended. For my mom’s original recipe add step 2.
  • Pour into baking dish. For my mom’s original recipe see step 3.
  • If you are in a hurry, just add the Parmesan cheese and it’s ready to serve. You don’t have to bake it, but it is delicious with the golden brown Parmesan cheese on the top.
  • Top with some grated Parmesan cheese. Bake, uncovered, until light golden brown, about 20 minutes.

Notes

This is a 'lite' souffle, the faster way -- for a more traditional soufflé, my mom’s way, add the following steps:

  1. For the spinach, before everything: Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch of water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into ice bath to stop cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
  2. In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined.
  3. Once the creamed spinach mixture has cooled, fold the mixture into the prepared egg whites: Place the 2 egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth. Using a rubber spatula, transfer 1/2 of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into baking dish.

Nutrition

Calories: 241kcal | Carbohydrates: 23g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 1420mg | Potassium: 730mg | Fiber: 3g | Sugar: 12g | Vitamin A: 137% | Vitamin C: 36% | Calcium: 32% | Iron: 14%

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

This is SOOOOOO good… absolutely delicious! And not only is it a flavor bomb, you won’t believe how easy this beautiful dish is to make, all in one pan!!!

It requires just 5-minutes (or less) prep with only 4 ingredients and rich, delicious flavors! An easy one pot dish, healthy, simple, and gluten-free dinner recipe.

It is freezable and can easily be prepped ahead (as in make all the meals on the weekend and then stick them in the oven throughout the week).

If you’re a beginner, or just want something tasty and easy to cook, you should definitely give this a go!

Print Recipe Add to Collection
5 from 1 vote

Chicken Breast with Pesto, Tomato and Cheese Fast2eat

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Dish
Cuisine: Italian
Servings: 3 people
Calories: 265kcal

Ingredients

  • 3 Chicken breast (or turkey breast)
  • 1 tbsp Lemon juice
  • 2 tsp Minced Garlic or 3 minced cloves
  • Chicken broth mix (or salt to taste)
  • Basil Dried – Optional to taste
  • Oregano Dried – Optional to taste
  • Parsley Dried – Optional to taste
  • Thyme Dried – Optional to taste
  • Paprika Optional to taste
  • Black pepper Optional to taste
  • Salt Optional to taste
  • 3 tbsp Basil pesto sauce
  • 1 Tomato sliced (Roma is the best option)
  • 3/4 cup Mozzarella cheese (Italian blend cheese or Feta or Parmesan or Asiago or provolone)

Instructions

  • Preheat oven to 400˚F (200˚C).
  • Place chicken breast in a glass baking dish or casserole dish. Season chicken with Lemon juice, Garlic, Chicken mix (or salt, to taste), Pepper (or Paprika optional to taste) and optional dried herbs such as: Basil, Oregano, Parsley and Thyme.
  • Spread pesto on each chicken breast. If you don’t have homemade pesto, you can use store-bought Basil Pesto Sauce,
  • Layer tomatoes on top of the chicken. I usually remove the seeds from tomatoes.
  • Top with cheese.
  • Bake for 30-40 minutes or until chicken is cooked (no longer pink in the middle) and cheese is melted and golden brown.
  • Plate and enjoy with mixed greens salad, white rice and or Sauté potatoes. Pasta or steamed broccoli would also go nicely with this dish.
  • It really is that easy!

Notes

Prep Ahead: You can assemble this Chicken Breast with Pesto, Tomato and Cheese 1-2 days before baking. Cover tightly with plastic wrap and store in the refrigerator. Then, follow regular baking instructions! Just allow 5-10 minutes more cooking time as the casserole will be starting from a cold state.

Make Ahead: Or you can bake the chicken in advance, but it DEFINITELY tastes best straight from the oven.

Freeze the extras: Double the recipe and freeze the extras. Coat chicken with pesto, arrange in freezer safe container and sprinkle with mozzarella cheese (the tomatoes should not be added until you are ready to bake the dish). Loosely place a piece of plastic wrap directly on chicken. Cover the entire dish with a second sheet of plastic wrap. Store in the freezer for 1-3 months!

Note: If it is a little watery, just drain or use as a sauce for the rice or if you prefer, brown your chicken breast first (Browning your chickens first will keep the juices inside the chicken. 🙂):

  • Heat a pan with a small amount of oil on high heat.
  • Place the chicken in the pan for 2-3 minutes on high just to brown the chicken, repeat on the other side, repeat with all chicken breast.
  • Continue with the recipe as directed.

Nutrition

Calories: 265kcal | Carbohydrates: 6g | Protein: 31g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 634mg | Potassium: 397mg | Fiber: 1g | Sugar: 2g | Vitamin A: 19% | Vitamin C: 13% | Calcium: 24% | Iron: 11%

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

 
F
F
125 people follow Fast2eat
Twitter Pic vncprado Twitter Pic greenapp Twitter Pic Madrigal Twitter Pic TrustyWa Twitter Pic BestBlog Twitter Pic TheColla Twitter Pic inRoundJ Twitter Pic susaneng
F
Contact Us :

Name:

Email:

Verification Image

Enter number from above:

error

Enjoyed the recipe? Please spread the word :)