Mini Cheesecake Bites

"These Mini Cherry Cheesecakes show up at all holidays in our family. Just like a full-size cheesecake, these bite-sized treats are packed with creamy flavor! Add your favorite pie filling topper!

For all you cheesecake lovers, these delicious mini bites are perfect for parties or weeknight desserts!"

Mini Cheesecake Bites

Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients:

• 48 Nilla wafer cookies or golden Oreos

• 2 large eggs

• 2 - 8oz packages of cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 21 ounce can your choice fruit pie filling, blueberry, cheery, strawberry, peach, apple etc.

Directions:

Beat 1 cup sugar, eggs, cream cheese and vanilla until well blended.

Place one Nilla wafer in each paper lined mini muffin pan.

Fill 2/3 full with cream cheese filling.

Bake in a 350 degree oven for about 17-20 minutes.

Makes about 4 dozen mini cherry cheesecakes.

Store tightly covered in refrigerator.

To serve:

Top each cheesecake with a tablespoon of fruit pie filling (try to get one piece of fruit on each bit).

Enjoy cold!

Nutrition:

Calories: 66 | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 17mg | Sugar: 6g

"This recipe is great for parties, and dessert tables with multiple desserts. Everyone gets a little bit of everything. Also make great classroom treats for parties!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Cheese Chicken and Broccoli Rice

"One-Skillet Cheesy Chicken, Broccoli, and Rice is an cheesy, easy dinner loaded with simple ingredients like chicken, rice, and broccoli. This dish is perfect for a busy weeknight when things are hectic. Only one dish to clean for this satisfying one pan meal = Less time in the kitchen!"

One-Skillet Cheesy Chicken, Broccoli, and Rice is an cheesy, easy dinner loaded with simple ingredients. This one-pan meal can be ready in under 30 minutes!

Cheesy Chicken and Broccoli Rice

Servings – 6 Prep Time – 5 Minutes Cook Time – 25 Minutes Ingredients:

• 3 tablespoons extra virgin olive oil

• 1 pound boneless skinless chicken breasts, cut into bite sized pieces

• 2 cloves of garlic, minced

• 1 teaspoon of salt and pepper, to taste

• 1 cup uncooked extra long grain white rice or brown rice

• 2 1/2 cups of low-sodium chicken broth

• 2 1/2 cups broccoli florets, cut into bite sized pieces - you can use frozen broccoli

• 2 cups shredded extra sharp cheddar cheese

Directions:

In a large skillet or pan, sauté chicken in two tablespoons of olive oil over medium to high heat. Season chicken with salt and pepper.

Once chicken is golden brown add garlic to the pan. Cook for about 1 more minute.

Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.

Add the uncooked rice in the olive oil and sauté it for a couple of minutes.

Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.

Cook chicken and rice mixture covered for about 12-15 minutes.

Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.

Continue to cook covered another 4- 8 minutes on low, or until broccoli and rice are both tender. Less time if you are using frozen broccoli.

Remove from heat and stir in half a cup of cheese.

Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

Notes:

If you're using rotisserie chicken add the chicken at the end with the cheese just to heat it through.

You will need a large skillet or pan with a higher edge for this dish to hold everything. I used a 12-inch skillet that had a slightly raised edge and it worked great.

Nutrition:

Calories: 574 | Carbohydrates: 16g | Protein: 46g | Fat: 36g | Saturated fat: 17g | Polyunsaturated fat: 15g | Trans fat: 1g | Cholesterol: 139mg | Sodium: 799mg | Fiber: 3g | Sugar: 2g

"We love it! It’s a flavorful easy recipe to make after a super busy days!”

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Garden Salad

"Presenting my old-school Garden Salad! Yep, the one I can make any day because I always have some vegetables on hand. Sometimes, I even get real foo fooie and add a sprinkle of parsley. 😳 Just kidding… or am I? There really are no rules when it comes to a Garden Salad. Any greens and any vegetables will do, all tied together with a classic and simple salad dressing. Make this your own!"

Classic Garden Salad is an easy side dish that pairs well with anything! Everyone needs an easy side salad recipe in their back pocket, and this one is my favorite!

Garden Salad

Servings – 4 Prep Time – 5-10 Minutes

Ingredients:

• 8 cups mixed lettuces, romaine, iceberg, and loose mesclun mix all work well it’s your preference.

• 2 carrots, shredded or chopped small

• 4 radishes, halved and sliced

• 2 cucumbers, sliced

• 1 pint cherry tomatoes, halved

• 1/4 red onion, thinly sliced

• 3/4 cup shredded cheddar cheese, optional

• 2 cups croutons, optional

• Kosher salt and fresh ground pepper

• Dressing of your choice

• 1 avocado, sliced - optional I love using these when they are in season

Directions:

Ensure all of your ingredients are chopped into bite sized pieces, then toss them all together in a large bowl.

Season with Kosher salt and fresh ground pepper.

Dress with your favorite dressing, or lightly coat and toss in the entire salad. It’s completely up to you!

Enjoy!

Notes:

Nutrition information includes cheese and croutons, but does not include dressing.

Salad can be served right away or stored in an airtight container in the fridge for 1 day. Toss with your favorite dressing right before serving. Otherwise it will get soggy… and no one likes soggy salad… at least I don’t!

Add in deli meats, boiled eggs, and chunks of your favorite cheese for a heartier meal instead.

Nutrition:

Calories: 128kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 3g| Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 163mg | Potassium: 537mg | Fiber: 3g | Sugar: 6g | Vitamin C: 26mg | Calcium: 152mg | Iron: 1mg

"This recipe is a keeper and a base note for yourself on a how to for making a simple salad. You can double the recipe to meal prep lunches for the week. Just leave the dressing and croutons on the side separate!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.