Tuscan White Bean Soup is a hearty, creamy one pot meal ready in 30 minutes, packed with veggies, beans, and spices for a soul-warming depth of flavor.

In our house, it wouldn’t be a soup season without mushroom bean soup and vegetarian pasta fagioli as well!

This Tuscan white bean soup is to-die-for! It’s completely vegan, easy to make, and serves about 6 people. But don’t be surprised if there isn’t a drop left by the end of the night, this one got rave reviews in our house!

I have been having fun updating and creating soup and stew recipes this season, like my healthy broccoli cheddar soup, healthy chicken pot pie soup and the viral marry me chicken soup.

There’s just nothing better when the weather cools down!

Why You’ll Love This Recipe

• One of the best soups I ever made: While vegan, the white bean Tuscan soup is thick, hearty, and full of flavor.
• Ridiculously easy: Made in one pot with simple, everyday ingredients.
• Higher in protein: White beans pack this soup with 13 grams of protein, making it more filling than other vegan soups.
• Customizable: Keep it classic or add more vegetables, ground meat, or pasta.

Ingredients for Tuscan White Bean Soup

It doesn’t require a long list of ingredients. Just simple staples and the perfect seasonings.

• White beans: I used low sodium cannellini beans. They’re super creamy with a smooth texture, which makes them perfect for soups. But if you’ve got white navy beans on hand, those work too.
• Mirepoix: A mix of onion, garlic, carrots, and celery that creates the classic flavor base for many soups and stews.
• Olive oil: To saute the veggies and add flavor.
• White wine: It might not be a kitchen staple for everyone, but for this recipe, it helps deglaze the pan, lift all those flavorful bits, and really deepens flavor.
• Vegetable broth: Feel free to use store-bought low sodium broth or homemade vegetable broth.
• Spices: Italian seasoning is added to the mirepoix for a burst of flavor, then salt, pepper, red pepper flakes, and bay leaves go in to simmer.
• Greens: I like kale because it has a heartier texture, but baby spinach is good too.
• Fresh herbs: Some chopped parsley or basil for a finishing touch.

How to Make Tuscan White Bean Soup

This soup is perfect for beginners, easy on the budget, and great for meal prep. Here’s how to make it.

1. Saute the veggies: Saute the onion and garlic in a large pot or Dutch oven with oil for 3 minutes. Toss in the celery and carrots, and saute for another 7-10 minutes. Sprinkle in the Italian seasoning and give it a few stirs. Pour in the white wine and let it simmer a bit.
2. Combine and simmer: Stir in the beans, broth, salt, pepper, red pepper flakes, and bay leaves. Bring to a boil covered, then lower the heat and let it simmer for 15 minutes.
3. Blend: Puree 2 cups of soup, make sure to include veggies and beans, either in a blender or with an immersion blender.
4. Finish the soup: Transfer back to the pot, add kale, parsley, and stir. Give it a try and adjust any seasonings to taste.

Variations

• Add Parmesan rind: In the beginning with the broth. Your soup won’t be vegetarian anymore unless you use vegetarian Parmesan cheese.
• Add ground meat: Saute some crumbled sausage, ground turkey, or ground chicken before sauteing the vegetables and transfer to a plate. Then add back to the soup with kale and parsley.
• Add cooked chicken: If you’re not feeling like ground meat or have some leftover chicken, just mix it in at the end.
• Other greens: Kale and spinach are my defaults, but Swiss chard would also be delicious. Just remove the rib and chop it finely.
• Saute more veggies: Bulk it up with leeks, bell peppers, mushrooms, zucchini, butternut squash, or green beans.

Serving Ideas

This Tuscan white bean and kale soup is hearty on its own, but it pairs really well with a good crusty bread or a toasted slice of cottage cheese bread.

For something a bit different, serve it with a side of Instant Pot jasmine rice, or a grilled cheese on the side never hurts!

How to Store and Reheat

Store: Once cooled, this soup will store in an airtight container in the refrigerator for 5 days.

Freeze: Transfer to a freezer safe container, leaving room for expansion, and freeze for up to 3 months. Let is defrost in the fridge overnight.

Reheat: Heat up the amount that you want by letting it simmer on low with the lid on.

FAQs

More Soup Recipes to Try

• Instant Pot zuppa toscana
• Lentil spinach soup
• Instant Pot 15 bean soup
• Instant Pot ham and bean soup

Print

Tuscan White Bean Soup

Tuscan White Bean Soup is a hearty, creamy one pot meal ready in 30 minutes, packed with veggies, beans, and spices for a soul-warming depth of flavor.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 332kcal

Author Olena Osipov

Equipment

• Large pot

Ingredients

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 5 large celery stalks diced
• 2-3 large carrots chopped
• 1/4 cup olive oil extra virgin
• 1 tablespoon Italian seasoning
• 1/2 cup white wine
• 3 14 ounces cans low sodium cannellini beans rinsed & drained
• 6 cups vegetable broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 3 bay leaves
• 2 handfuls chopped kale or baby spinach
• 3 tablespoons parsley or basil finely chopped

US Customary – Metric

Instructions

• Preheat large pot on medium heat and add olive oil. Add onion and garlic, saute for 3 minutes, stirring occasionally. Add celery and carrots, saute for another 7-10 minutes, stirring occasionally.
• Add Italian seasoning and cook for 30 seconds, stirring a few times. Add white wine and simmer until reduced, about 3 minutes.
• Add beans, broth, salt, pepper, red pepper flakes and bay leaves. Stir, cover and bring to a boil. Reduce heat to low and simmer for 15 minutes.
• Remove 2 cups of soup, making sure to grab some veggies and beans, and puree in a blender or with an immersion blender.
• Return blended soup back to the pot along with kale and parsley. Stir and adjust any seasonings to taste.
• Serve hot with crusty bread or dinner rolls.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
• Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.

Nutrition

Calories: 332kcal | Carbohydrates: 45g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 552mg | Fiber: 13g | Sugar: 5g

The post Tuscan White Bean Soup appeared first on iFoodReal.com.

These healthy Banana Brownies are a rich and fudgy indulgence made with only 7 ingredients. No flour, butter or sugar, and you won’t believe how decadent they taste!

As someone who’s always on the lookout for healthier treats, these banana brownies have quickly become one of my favorites. The natural sweetness of bananas makes them sweet without sugar and super moist!

They don’t sneak in veggies like sweet potato brownies, zucchini brownies, or pumpkin brownies, but they’re loaded with fruit and are so fudgy!

Why You’ll Love This Recipe

• Healthier: This banana brownie recipe doesn’t need flour, butter or refined sugar.
• Easy to make: All you need is one bowl for the batter, which means less mess to clean up.
• Fudgy: Banana and peanut butter make these brownies moist and indulgent.
• Versatile: Works as a healthy dessert, snack, or even a tasty breakfast treat.

Ingredients for Banana Brownies

To make these brownies you just need 7 simple ingredients.

• Ripe bananas: This recipe uses only ripe bananas for sweetness, so make sure to use 3-4 very ripe bananas with dark brown spots.
• Egg: The glue that helps all the ingredients stay combined and helps add moisture.
• Peanut butter: Use organic or natural peanut butter without additives. Make sure it’s drippy so it blends smoothly into the batter.
• Cacao powder: I love using cacao powder for its rich, indulgent flavor and health benefits, but you can always swap it for cocoa powder.
• Flavor enhancers: Pure vanilla adds an aromatic sweetness, and salt brings out the richness of the peanut butter and cacao.
• Mini chocolate chips: I like to use mini ones because you get more chocolate in every bite. But you can also use dark chocolate chips, semi-sweet or sugar-free chocolate chips.

How to Make Banana Brownies

Whip up these healthy brownies easily with just a large mixing bowl.

Preheat oven to 350 F. Grab an 8×8 baking dish and line it with parchment paper. Set it aside for now.

1. Mash bananas: In a large bowl, mash bananas with a fork until you get 1 1/2 cups.
2. Make the brownie batter: Add the egg, peanut butter, cacao powder, vanilla extract, and salt, then mix until smooth. Toss in 1/2 cup mini chocolate chips and give it a few more mixes.
3. Bake: Pour the batter into your prepared dish, level it out, and sprinkle the remaining chocolate chips on top. Bake for about 25 minutes, until a toothpick inserted in the center comes out mostly clean.
4. Cool and slice: Take the brownies out of the oven and let them cool in the pan for 10 minutes. Then, use the parchment paper flaps to move them to a wire rack to cool completely. Cut into 16 squares.

Variations

• Different nut butter: You can use any nut butter, like almond butter or cashew butter.
• Make nut free: Sunflower seed butter, hemp seed butter, or tahini (sesame seed butter) are great for making nut free brownies.
• Different chocolate chips: Use dark, milk, or white chocolate chips or try peanut butter chips, caramel chips, or even butterscotch chips for a fun twist. I prefer mini chocolate chips because they spread more evenly throughout the batter, but regular chocolate chips work too.
• Make sweeter: Add 2-3 tablespoons of maple syrup, coconut sugar, honey or agave nectar. You can adjust the amount based on your preferred level of sweetness, or even experiment with a mix of these options.
• Add chopped nuts: Up to 1/3 cup walnuts, pecans, almonds, hazelnuts, or macadamia nuts.
• Serve with salt: Adding a sprinkle of flaky sea salt on top makes the flavors pop. It creates a delicious contrast between sweet and salty!

How to Store

Store: Store brownies in an airtight container and refrigerate. They’ll stay good for up to 5 days. Just don’t leave them out, or they might develop mold.

Freeze: Pop them into an airtight container and freeze for up to 3 months.

FAQs

More Brownies Recipes to Try

• Black bean brownies
• Almond flour brownies
• Oat flour brownies
• No bake brownies

Print

Banana Brownies

These healthy Banana Brownies are rich, fudgy and made with only 7 ingredients. No flour, butter or sugar, and you won't believe how decadent they taste!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 16 brownies

Calories 133kcal

Author Olena Osipov

Equipment

• Square baking dish
• Parchment paper sheets

Ingredients

• 3-4 large very ripe bananas 1 1/2 cups mashed
• 1 large egg
• 1/2 cup drippy peanut butter natural or organic
• 1/2 cup cacao powder
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup + 2 tablespoons mini chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line 8 x 8 square baking dish with unbleached parchment paper. Set aside.
• In a large bowl, add bananas and mash with a fork. Measure to make sure you have exact 1 1/2 cups. Add egg, peanut butter, cacao powder, vanilla extract and salt. Mix with spatula until smooth. Add 1/2 cup mini chocolate chips and mix a few times to combine.
• Pour batter into prepared baking dish, level with spatula and sprinkle with remaining 2 tablespoons of mini chocolate chips. Bake for 25 minutes or until toothpick inserted in the center comes out almost clean, with small pieces of dough attached to it is fine but not with wet batter.
• Remove from the oven and let brownies cool for 10 minutes. Holding onto parchment paper flaps, transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Do not leave sitting out, mold could develop.
• Freeze: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1brownie | Calories: 133kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 87mg | Fiber: 2g | Sugar: 7g

The post Banana Brownies appeared first on iFoodReal.com.

Baked Cottage Cheese is high in protein breakfast with 9 grams of protein, 7 simple ingredients and custard like texture. It’s a dream meal prep recipe!

We also love this cottage cheese egg bake!

After me, and you, fell in love with baked yogurt, and after I made it like 10 times, I started to think why not make the same bake but with the cottage cheese?!

First recipe test, I just combined all ingredients in a bowl and added frozen cherries, and baked. It worked but was watery and fell apart a bit. That’s when I realized that blending cottage cheese like I do for cottage cheese flatbread and cottage cheese pudding, will provide the perfect texture!

Why You’ll Love This Recipe

• High protein breakfast: I can eat plain cottage cheese topped with high protein granola only so much! This baked cottage cheese adds variety with basically the same ingredients.
• Easy recipe: Even though you still have to get your blender out, the prep time is literally 5 minutes and blender is a dishwasher safe appliance!
• Customizable nutritional info: As is, this bake has 13 grams of carbs, 9 grams of protein and 8 grams of sugar. You can easily reduce carbs and sugar by using less maple syrup and berries.
• Perfect for cottage cheese haters: It tastes something in between custard and cottage cheese cheesecake but much lighter. You won’t notice the cottage cheese taste at all!

Ingredients for Baked Cottage Cheese

You need only 7 ingredients!

• Cottage cheese: I used 2% cottage cheese but you can also use 1% or 4%. I would stay away from non-fat cottage cheese as it will release a lot of moisture.
• Eggs: Eggs bind cottage cheese together and add fluffy texture. To make it higher in protein you can use 2 large eggs and 1/3 cup of egg whites instead.
• Maple syrup: Any liquid sweetener like honey, agave syrup or date syrup works. Maple syrup is my personal preference.
• Vanilla extract: Adds flavor and natural sweetness.
• Cinnamon: It helps to mask the taste of cottage cheese.
• Cornstarch: It thickens the bake and absorbs the whey from cottage cheese. So, it is an important ingredient. Arrowroot powder or tapioca flour will also work.
• Berries: Use any fresh berries like blueberries, raspberries or strawberries. I don’t recommend to use frozen ones because they will release a lot of water. Maybe only blueberries because they have a skin that’s sealed.

How to Make Baked Cottage Cheese

I recommend to use a blender or food processor to blend. For baking, line 8×8 inch baking dish with one sheet of parchment paper so all corners are sealed.

• Blend all ingredients: In a blender or food processor, add cottage cheese, eggs, maple syrup, vanilla, cinnamon and cornstarch. Blend enough to break down the cottage cheese curds, so until smooth.
• Add berries: Add 1 cup of fresh berries and give a few stirs with a spatula. Pour into baking dish and sprinkle remaining berries on top.
• Bake: Bake at 350 F for 40-45 minutes or until top is browned a bit and the center is no more jiggly.
• Cool: Remove from the oven and let cool almost completely. Then using serrated knife slice into 9 squares.

Variations

• Farmers cheese: It is dry cheese compared to cottage cheese. Don’t use a blender because mixture will be too thick. Mix all ingredients by hand and bake. I would check on it after 35 minutes. It might need less baking time.
• Ricotta cheese: My only concern with ricotta is that it is high in fat. But if it doesn’t matter to you, follow the same instructions as for the farmers cheese version above.
• Sugar-free: Use your favorite sugar-free sweetener like Wholesome Yum sugar free maple syrup. Or omit sweetener completely and use more seasonings like nutmeg and cardamom. That should add extra flavor!
• Other additions: Feel free to add up to 1/3 cup of chopped nuts, coconut flakes, or chocolate chips. I would roast come hazelnuts or almonds and add them in.
• Different flavor: Use almond extract instead of vanilla extract.

Serving Ideas

You can serve it for breakfast or dessert, cold or warmed up in a microwave. I find if I eat 2 slices of this baked cottage cheese with Greek yogurt on top, it keeps me full until lunch.

You can always add more healthy carbs to your breakfast. Some great ideas would be a cottage cheese bagel or Greek yogurt bagel smeared with peanut butter. Or serve with breakfast cookies.

Top with a bit of whipped cream and you have a legit healthy dessert!

How to Store

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.

FAQs

More Cottage Cheese Recipes to Try

• Cottage cheese egg bites
• Baked egg tortilla
• Cottage cheese egg muffins
• Cottage cheese overnight oats

Print

Baked Cottage Cheese

Baked Cottage Cheese is high in protein breakfast with 9 grams of protein, 7 simple ingredients and custard like texture.

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 45 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 9 slices

Calories 115kcal

Author Olena Osipov

Equipment

• Blender
• Square baking dish
• Parchment paper

Ingredients

• 2 cups cottage cheese 1%, 2% (I used) or 4% works
• 4 large eggs
• 3 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 cup cornstarch
• 1 1/2 cups berries divided
• Cooking spray optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line 8×8 square baking dish with parchment paper. You can spray it with cooking spray, if you wish, but I never had an issue with sticking. Set aside.
• In a high speed blender, add cottage cheese, eggs, maple syrup, vanilla, cinnamon and cornstarch. Blend until smooth.
• Add 1 cup of berries and give a few gentle stirs with spatula. Then pour mixture into previously prepared baking dish and sprinkle remaining 1/2 cup of berries on top.
• Bake for 45 minutes or until yogurt in the center is set and not jiggly anymore. Remove from the oven and let cool almost completely.
• Cut into 9 slices and enjoy as is or with more maple syrup and Greek yogurt.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1 slice | Calories: 115kcal | Carbohydrates: 13g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 240mg | Fiber: 1g | Sugar: 8g

The post Baked Cottage Cheese appeared first on iFoodReal.com.

This homemade Tzatziki Sauce blends creamy Greek yogurt, cucumber, garlic, and dill into a protein-packed dip, spread, or topping for your favorite Mediterranean dishes and more!

What Is Tzatziki Sauce?

Tzatziki sauce is a traditional, creamy Mediterranean dip made with Greek yogurt, cucumber, garlic, olive oil, and a pop of dill or mint. It’s a must-have for Mediterranean recipes!

I have been buying Greek yogurt tzatziki at Costco for years but of course we all know everything homemade, including hummus, tartar sauce and pesto, tastes just so much better!

I initially made tzatziki to go with Greek chicken bowls, but now I want to put it on everything!

Why You’ll Love This Recipe

• High in protein: Greek yogurt is the base of this recipe, so you get a nice boost of protein.
• Versatile: Put it on anything and everything. Dip it, spread it, drizzle it, you name it! It’s a win for lunch, dinner, a quick snack, or even an appetizer.
• Fresh flavor: The combination of cucumber, garlic, and herbs gives it a refreshing, zesty taste!

Ingredients for Tzatziki Sauce

This recipe for tzatziki uses 8 simple ingredients to create a healthy sauce that’s to-die-for!

• Greek yogurt: Any plain 2%, 4% or whole milk Greek yogurt will work. Traditionally, goat or sheep Greek yogurt is used, but it’s hard to find those here. Luckily North American Greek yogurt is already strained, so it works great.
• Cucumber: I used an English cucumber because it’s seedless. A regular large cucumber will need to be peeled and large seeds removed after squeezing. Persian cucumbers work too.
• Lemon: You’ll need the juice of half a medium lemon, which is about 2 tablespoons.
• Olive oil: I use extra virgin olive oil because it has a richer, fruitier flavor and smooth texture that’s perfect for dips and sauces.
• Fresh herbs: I like the classic taste of fresh dill, but you can always substitute fresh mint for a refreshing twist.
• Garlic: Grate 3 small garlic cloves for the best flavor.
• Spices: Salt and pepper.

How to Make Tzatziki Sauce

This tzatziki sauce recipe comes together in just 15 minutes with a few easy steps. Here’s a quick overview, there is a full recipe card below.

• Prep the cucumber: Grate the cucumber on the medium holes of a box grater. Wrap it in a clean cheesecloth or kitchen towel, twist it up, and squeeze out as much liquid as you can.
• Combine ingredients: Add the squeezed cucumber to a medium bowl along with the Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper.
• Mix the sauce: Stir well and, if you have time, refrigerate for 5 minutes to let the flavors meld.
• Serve: Enjoy it as a dip or with your favorite Mediterranean dish!

Serving Ideas

Tzatziki is one of those sauces you’ll want to put on everything! Here are some ideas to make the most of this delicious sauce:

• Vegetables: You can dip fresh veggies or drizzle the sauce over grilled ones like zucchini, bell peppers, carrots, cucumber, mushrooms, and asparagus.
• Dip: You can also dip pita bread, falafel, grilled chicken, roasted potatoes, or crunchy pita chips into tzatziki.
• Spread: Slather it on sandwiches, wraps or burgers. My personal favorite is Greek turkey burgers.
• Gyros and kabobs: Chicken or lamb gyros, Greek chicken kabobs, or beef and lamb skewers.
• Salmon or lamb: Grilled salmon and juicy lamb chops make an amazing combo with this creamy sauce.
• Dinner bowls: A must for Greek chicken bowls, quinoa bowls with grilled veggies, or grain bowls loaded with roasted chicken or beef.
• Salads: Drizzle it over a traditional Greek salad, Mediterranean chickpea salad, or quinoa tabbouleh salad.
• As an appetizer: Serve it with a fresh veggie platter, chicken meatballs, or mini skewers with cubes of feta, olives, and cherry tomatoes.

How to Store

Store: Transfer your dip to an airtight container, store in the fridge, and enjoy for 7-10 days.

Do not freeze. Freezing can cause the yogurt and cucumber to separate.

FAQs

More Sauces and Dip Recipes

• Healthy veggie dip
• Greek yogurt guacamole
• Whipped feta dip
• Greek yogurt blue cheese dressing

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Tzatziki Sauce

This homemade Tzatziki Sauce blends creamy Greek yogurt, cucumber, garlic, and dill into a protein-packed dip in 15 minutes.

Course Dip

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Chilling Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings (makes 2 1/2 cups total)

Calories 66kcal

Author Olena Osipov

Equipment

• Box grater
• Cheesecloth
• Lemon squeezer

Ingredients

• 3/4 long English cucumber grated on medium holes of a box grater
• 2 cups plain Greek yogurt 2% fat or higher
• 1/2 medium lemon juice of or 2 tablespoons
• 3 tablespoons olive oil extra virgin
• 2 tablespoons fresh dill finely chopped
• 3 small garlic cloves grated
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Place grated cucumber in the center of a cheesecloth or linen kitchen towel, twist into a ball and squeeze very well until dry. Discard or save cucumber water for smoothies and soups.
• In a medium bowl, add squeezed cucumber, Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper.
• Stir well with a spoon or spatula. If have time, refrigerate for 5 minutes to allow flavors develop.
• Enjoy as a dip, with Greek chicken bowls or any Mediterranean dishes.

Notes

• Store: Refrigerate in an airtight container for 7 – 10 days. Do not freeze.

Nutrition

Calories: 66kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 132mg | Fiber: 0.2g | Sugar: 2g

The post Tzatziki Sauce appeared first on iFoodReal.com.

This Whipped Feta Dip with juicy pan seared garlicky tomatoes is creamy, fluffy and ready in just 15 minutes. Serve with crusty bread or vegetables for dipping, slather on sandwich and toast!

This whipped feta dip is like a mash-up of two of my favorite feta recipes. It’s got the creamy base of my whipped feta board and sauteed tomatoes with garlic and olive oil topping from the baked feta dip.

Such a winning combo once you dip into it with a slice of crusty bread like focaccia, baguette or try even toasted cottage cheese bread to make this healthy appetizer even healthier!

If you’re looking for more viral feta recipes, try this baked feta chicken and spinach feta brownies. But for now, let’s talk about this creamy, garlicky goodness!

Why You’ll Love This Recipe

• Simple ingredients: Made with kitchen staples like feta, yogurt, garlic, and olive oil.
• Better base: Instead of cream cheese or sour cream, I use Greek yogurt that’s lighter and higher in protein.
• More protein: Each serving, which is about 1/10th of the recipe, contains 5 grams of protein.
• Easy crowd pleaser: A 15 minute dip everyone will be scooping up because everyone loves everything creamy!

Ingredients for Whipped Feta Dip

You only need 4 ingredients for the dip, and 5 for the tomato topping.

• Feta cheese: Pick up an 8 ounce block of good quality feta in brine. Goat, sheep, or cow’s milk feta all work perfectly for this dip.
• Greek yogurt: I recommend to use 5-10% fat plain Greek yogurt, and the brand you know is thick. I used Olympic 2% Greek yogurt and my dip was a bit runny but not a big deal.
• Lemon: We only use the zest for a bright, fresh flavor.
• Olive oil: Extra virgin olive oil boosts the flavor and gives the dip a silky, rich finish.
• Tomato topping: Halved grape tomatoes, fresh garlic cloves, extra virgin olive oil, dried basil, salt, and pepper.
• Bread: I made toasted focaccia in olive oil in a skillet and it was perfect for dipping.

How to Make Whipped Feta Dip

Here’s a quick, photo guided overview of how to make this tasty dip.

• Saute the tomatoes: Heat a large skillet over medium and add 3 tablespoons of olive oil and the tomatoes. Cover it up and cook for about 5-7 minutes, shaking the pan a couple of times.
• Season the tomatoes: Stir in the garlic, basil, salt, and pepper. Let it simmer for a couple of minutes, then turn off the heat, add the remaining olive oil, stir, and set aside.
• Make the dip: In a food processor, blend feta, yogurt and lemon zest until combined, scraping the sides as you go. Slowly add olive oil while blending until the texture is creamy and whipped.
• Add the topping: Transfer the whipped feta to a dish and smooth it out with the back of a spoon. If it’s thick, make some little indentations, if it’s on the thinner side, just leave as is. Top it with the cooked tomatoes and drizzle the oil from the skillet on top.

Serving Ideas

This appetizer is best served fresh! It pairs perfectly with a variety of options, so you’ve got the perfect dip for any occasion! But since it’s pretty salty, I like to keep my pairings simple and mild.

Here’s a few ideas of what to dip in whipped feta dip:

• Crusty bread: Toasted focaccia, crostini, or toasted baguette slices.
• Crunchy snacks: Pita chips, pretzel chips, and crackers.
• Soft bread: Cottage cheese bread, Greek yogurt bread, pita bread or any flatbreads you like cut into pieces.
• Fresh veggies: We like cucumber and zucchini slices, carrot and celery sticks, and red peppers.
• Fruit: Apple or pear slices for a sweet and savory combo.

This dip will definitely wow your guests, and you can serve a charcuterie board along with it for a special touch.

How to Store

Store: Keep your leftovers in an airtight container and in the fridge for up to 5 days. You’ll need to give it a quick stir before serving again.

Reheat: I recommend quickly reheating it in the microwave to warm it up, then giving it a stir. It won’t be quite as fresh, but still very good.

Freeze: Do not freeze. Although I imagine thawed whipped feta will mix so well with freshly cooked pasta or potatoes while it’s hot.

FAQs

More Dip Recipes to Try

• Burrata dip
• Tzatziki
• Cranberry jalapeno cream cheese dip
• Hummus
• Olive oil bread dip

Print

Whipped Feta Dip

Whipped Feta Dip with seared garlicky tomatoes is creamy, fluffy and ready in 15 minutes. Serve with bread or vegetables, slather on sandwich, or dollop into soups.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 138kcal

Author Olena Osipov

Equipment

• Food processor
• Ceramic skillet

Ingredients

For the Tomato Topping:

• 2 cups grape tomatoes cut in halves
• 3 large garlic cloves minced
• 1/2 teaspoon basil dried
• 4 tablespoons olive oil extra virgin, divided
• Salt and pepper to taste

For the Whipped Feta:

• 8 ounces block feta cheese drained
• 3/4 cup plain Greek yogurt at least 4% fat
• 1 small lemon zest of
• 1 tablespoon olive oil extra virgin

US Customary – Metric

Instructions

• To make the topping: Preheat large skillet on medium heat and add 3 tablespoons of olive oil and tomatoes. Cover and cook until juicy, about 5-7 minutes, shaking the skillet a few times.
• Add garlic, dried basil, salt and pepper. Stir and let simmer for 2 minutes, stirring once more. Turn off heat, add 1 tablespoon of olive oil and stir. Set aside.
• To make whipped feta: In a food processor, add feta cheese, yogurt and lemon zest. Process until combined, pausing and scraping the walls. Then add olive oil slowly while running the food processor and process until feta is whipped and has a creamy texture.
• Transfer into a serving dish and level with a back of a spoon. Thickness will depend on the brand of feta and yogurt you use. If it's thick, make indentations with a back of a spoon. If it's thinner, leave it as is.
• Top evenly with previously cooked tomatoes, making sure to scrape all of the oil from the skillet.
• Serve whipped feta dip with toasted slices of baguette, pita bread, pretzel chips, crostini or veggies like cucumber and zucchini slices, carrot and celery sticks.

Notes

Store: Refrigerate leftovers in an airtight container for up to 5 days. Give it a stir before serving next time. You can also quickly warm it up in a microwave. Do not freeze.

Thickness of whipped feta: How thick it will turn out depends on the brand of feta and Greek yogurt you use. Also the fat % of Greek yogurt. ironically, the lower fat %, the thicker it is but less flavorful. To thicken it more, place in the fridge for 2-3 hours, if you have time.

Nutrition

Calories: 138kcal | Carbohydrates: 3g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 21mg | Sodium: 266mg | Fiber: 0.4g | Sugar: 1g

The post Whipped Feta Dip appeared first on iFoodReal.com.

These Cream Cheese Stuffed Jalapeno Peppers are an easy 7 ingredient appetizer ready in 45 minutes. The creamy, cheesy filling perfectly balances the spicy kick!

Sometimes you need a quick dish for hosting or a potluck.

My go-to’s are cream cheese stuffed mini peppers and cream cheese stuffed mushrooms, but if mushrooms aren’t your thing and you like a little heat, these cream cheese stuffed jalapeno peppers are perfect!

Even if you’re not into spicy food, the creamy cheddar and chive filling tones it down to a mild-medium kick. They even work great as a side dish paired with steak, burgers, or tacos.

Why You’ll Love This Recipe

• Simple to make: Just a handful of ingredients, a few easy steps, and you’ve got a crowd-pleasing appetizer.
• Perfect balance of flavor: The filling tones down the heat, but you can easily turn up the spice! See variations below.
• Customizable: Switch it up with your favorite cheeses, spices, or bacon for extra flavor.
• Great for any occasion: Game day, holiday, potluck, and casual dinner approved!

Ingredients for Cream Cheese Stuffed Jalapeno Peppers

As you might have guessed, you’ll need jalapeno peppers and cream cheese, plus 5 basic ingredients for the filling.

• Jalapeno peppers: You’ll need 12 medium-large jalapenos cut in half.
• Cream cheese: Soft, plain cream cheese from a tub or block.
• Garlic: A freshly grated garlic clove for added aroma and flavor.
• Cheddar cheese: Adds a creamy texture, sharp flavor, and a nice pop of color to the filling.
• Spices: Salt and pepper.
• Chives: Adds a mild onion flavor to the filling, and I love sprinkling a bit extra on top! You can substitute with green onion.

How to Make Jalapeno Peppers Stuffed with Cream Cheese

Preheat oven to 425 F, line your large baking sheet with parchment paper, and set aside.

• Prep jalapenos: Wash and dry the jalapenos, then slice them in half lengthwise and scoop out the seeds and membrane.
• Prepare the filling: Combine cream cheese, garlic, salt, and pepper in a bowl. Mash and stir, add cheddar cheese and chives, then stir again.
• Stuff the peppers: Scoop the filling into the pepper halves, dividing it evenly so it’s level.
• Bake and broil: Bake for about 20 minutes, then broil for a few more minutes to get the tops golden and bubbly. Serve warm or cold garnished with more chives.

Variations

• Other spices or herbs: Add 1/2 – 1 teaspoon garlic powder, onion powder, paprika, cumin, parsley, thyme, or oregano.
• Make them spicier: Leave some or all of the seeds and membranes in the jalapenos, or add a pinch of cayenne pepper, red pepper flakes, or hot sauce to the filling.
• Add protein: Stir in up to 1/3 cup cooked bacon, ground beef, or shredded chicken into the filling. It has to be pre-cooked because 20 minutes in the oven isn’t enough to fully cook the meat.
• Add crunch or texture: Top them with panko breadcrumbs before broiling or add crispy bacon bits or chopped nuts, like pecans or almonds, to the cream cheese mixture.
• Different cheese: Choose your favorite, but if I’m not using sharp cheddar, I love pairing jalapenos with Monterey Jack, Colby, Swiss, mozzarella, or pepper jack cheese.

Serving Ideas

Stuffed jalapeno peppers are super versatile and a real crowd-pleaser for gatherings!

They make a great appetizer paired with steak, burgers, or tacos. For a light side, serve them with a fresh, crunchy salad, something like a lemon kale salad or healthy coleslaw would be perfect.

Or enjoy them on their own as a satisfying snack.

How to Store and Reheat

Store: Set cooled leftovers in an airtight container and they’ll keep in the refrigerator for up to 5 days.

Reheat: You can enjoy them cold or reheat in a microwave for 1-2 minutes. Or warm them up slowly in preheated to 300 F oven for 5 minutes. If they still need more time, I recommend to turn the oven off and leave them in there until warmed through.

Freeze: Jalapenos don’t thaw well, so I wouldn’t recommend freezing these stuffed mini spicy green peppers.

FAQs

More Appetizer Recipes to Try

• Goat cheese stuffed mini peppers
• Cranberry jalapeno cream cheese dip
• Stuffed mushrooms
• Parmesan mushrooms

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Cream Cheese Stuffed Jalapeno Peppers

Cream Cheese Stuffed Jalapeno Peppers are an easy 7 ingredient appetizer ready in 45 minutes. Creamy, cheesy filling with the spicy kick!

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 24 halves

Calories 48kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

• 12 medium-large jalapeno peppers
• 8 ounces cream cheese softened
• 1 small garlic clove grated
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup cheddar cheese grated
• 2 tablespoons chives more for garnish, or use minced green onion

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and line large baking sheet with parchment paper. Set aside.
• To prepare the jalapenos, wash and dry them. Using sharp paring knife, cut in half lengthwise and remove seeds and membrane. Do not touch your eyes with your hands afterwards that day.
• In a medium bowl, add softened cream cheese, garlic, salt and pepper. Using a fork, mash cream cheese and stir until thoroughly mixed. Add cheddar cheese and chives, mix with spatula until well incorporated.
• Using a tablespoon, fill the pepper halves with filling, dividing evenly. It should not mound over.
• Place stuffed jalapeno peppers on previously prepared baking sheet and bake for 20 minutes or until filling is hot. Broil for a few minutes.
• Transfer to a platter, garnish with more chives and serve warm or cold.

Notes

• Store: Refrigerate leftovers for up to 5 days. Enjoy warm or cold. Do not freeze.
• Reheat: You can enjoy them cold or reheat in a microwave for 1-2 minutes. Or warm them up slowly in preheated to 300 F oven for 5 minutes. If they still need more time, I recommend to turn the oven off and leave them in there until warmed through.
• To soften cream cheese fast, cut it into cubes and place in a microwave for a few seconds at a time.

Nutrition

Serving: 1jalapeno half | Calories: 48kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 102mg | Fiber: 0.03g | Sugar: 0.4g

The post Cream Cheese Stuffed Jalapeno Peppers appeared first on iFoodReal.com.

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

I had already tried using Greek yogurt in a Greek yogurt cheesecake and cottage cheese in cottage cheese tiramisu, and thought adding cottage cheese to make a cottage cheese cheesecake to amp up the protein would be a great idea.

And it was! It added 4 extra grams per each slice. I was seriously impressed! This cheesecake is a perfect addition to both your high protein recipes and cake lineups! What’s not to love?!

Why You’ll Love This Recipe

• Light and airy: It tastes like a light European dessert, not overly sweet and very tender. If you want even lighter, treat try this baked cottage cheese!
• No cream cheese: Skipping the cream cheese makes this cottage cheese cheesecake recipe lighter, creamier, and lower in fat.
• Packed with protein: Made with 2 naturally high-protein ingredients and no protein powder.
• Tastes like the real deal: You get all the flavor without the heavy ingredients.

Ingredients for Cottage Cheese Cheesecake

You’ll only need 8 simple, wholesome ingredients for this healthy dessert!

• Graham wafers: You’ll need 11 full sheet wafers or 1 1/2 cups crumbs.
• Butter: Melted butter binds the graham cracker crumbs together. Feel free to use salted or unsalted butter and make sure to melt the butter first, then measure it out.
• Sugar: I used cane sugar in both the crust and filling, but you can swap in granulated sugar or erythritol for a lower sugar option. Or try brown sugar in the crust for a caramel-like flavor.
• Cottage cheese: The star ingredient in all cottage cheese recipes! Use 2% or 4% cottage cheese for a velvety cheesecake texture.
• Greek yogurt: Adds a tangy, creamy richness to the cake. Be sure to use plain Greek yogurt and I recommend 2% fat or higher.
• Eggs: To bind the filling together and help create a light, fluffy texture.
• Pure vanilla extract: Essential for that classic, delicious flavor.
• Cornstarch: Helps thicken the filling and keeps it smooth and creamy. You can also use arrowroot powder or tapioca flour.

How to Make Cottage Cheese Cheesecake

Here’s a quick overview of how to make cheesecake with cottage cheese. It’s all made in a
blender and is super easy!

To make the crust:

• Prep: Preheat your oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper and butter the sides. Next, wrap the bottom and sides of the pan with 3 layers of heavy-duty foil to prevent leaks.
• Prepare the crust: Pulse graham wafers in a food processor or blender until fine, then mix with melted butter and sugar in a bowl.
• Bake the crust: Press the mixture into the prepared pan. I level it with a spatula first then press it down with a glass, so it’s nice and even. Pop it in the oven for 10 minutes, then let it cool for another 10.

To make the filling and bake:

• Make the filling: Blend cottage cheese, Greek yogurt, eggs, sugar, vanilla, and cornstarch in a high speed blender, stopping to scrape the sides as needed.
• Add the filling: Gently pour the filling over the graham cracker crust. Then, place the springform pan in the center of a large baking sheet.
• Add water bath: Boil a kettle of water and carefully pour it into the baking sheet around the springform pan, you want it about 1 inch high on the sides.
• Bake the cheesecake: Bake for 50-60 minutes. When the center jiggles just a bit and the edges are golden brown, it’s ready!
• Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for an hour. After that, let it cool completely on the counter. Then cover with plastic wrap and set it in the fridge for at least 4 hours, or overnight if you can wait.
• Release and slice: Gently run a knife around the edge to loosen the cheesecake, then remove the rim. Use a sharp knife to cut your slices and enjoy!

Variations

• Different crust: Make your crust with nuts like in these healthy strawberry cheesecake bars.
• Omit the crust: You can pour the cheesecake filling right into the pan. Do not skip the lining though because you don’t want it to leak out through the cracks where the bottom meets the sides of the pan.
• Store-bought graham pie crust: This tip saves time since you don’t need to pre-bake it.
• Add lemon flavor: Add the zest of 1 lemon and 2 tablespoons lemon juice in the blender along with all filling ingredients for a nice burst of citrus flavor.
• Add jam: Spoon small dollops of your favorite jam, like raspberry, strawberry, or blueberry jam, onto the top of the cheesecake before baking. Use a toothpick or a knife to gently swirl the jam, bake, and you’ll have a beautiful fruity swirl.
• Toppings ideas: Decorate with fresh berries, sliced kiwi, or peaches. Drizzle on some chocolate or caramel sauce, or a dollop of whipped cream. Try a berry compote or even a sprinkle of crushed nuts, chocolate shavings, or chocolate chips. The possibilities are endless!

How to Store

Store: Keep any leftovers in the cheesecake pan, cover it with plastic wrap or foil, and store in the refrigerator for up to 5 days.

Freeze: You can freeze leftover slices or the whole cottage cheese cake by wrapping the springform pan in plastic and then aluminum foil. Thaw it on the counter for a few hours or in the fridge overnight.

FAQs

More Cheesecake Recipes to Try

• Instant Pot cheesecake bites
• No bake strawberry cheesecake

More Cottage Cheese Recipes

• Cottage cheese pudding
• Cottage cheese chocolate pudding
• Cottage cheese cookie dough
• Cottage cheese cookies
• Cottage cheese fudge

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Cottage Cheese Cheesecake

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chilling Time 7 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 12 slices

Calories 181kcal

Author Olena Osipov

Equipment

• Blender
• 9-inch springform pan
• Parchment paper
• Baking sheet

Ingredients

For the Crust:

• 11 full sheet graham wafers (1 1/2 cups crumbs or 180 grams)
• 6 tablespoons butter melted
• 1 tablespoon cane sugar

For the Filling:

• 2 cups cottage cheese 2% or 4% (16 ounces tub)
• 2 cups plain Greek yogurt 2% or higher
• 3 large eggs
• 3/4 cup cane sugar
• 1 tablespoon pure vanilla extract
• 2 tablespoons cornstarch

US Customary – Metric

Instructions

Prep:

• Preheat oven to 350 degrees F. Place the bottom of a 9-inch springform pan on top of parchment paper, circle with a pencil, cut out a round and line the bottom of a springform pan with it. Rub the sides inside the form with butter. These steps help with the cheesecake release.
• Wrap the bottom and sides of the pan with 3 layers of heavy duty foil, ensuring there are no rips or holes. Set aside.

To make the crust:

• In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar. Mix with spatula until well combined.
• Transfer to previously prepared springform pan, level with spatula and press with a glass into uniform packed layer. Bake for 10 minutes, then remove from the oven and cool off for 10 minutes.

To make the filling:

• In a high speed blender, add cottage cheese, Greek yogurt, eggs, sugar, vanilla extract and cornstarch. Blend until smooth, pausing and scraping the walls.
• Pour filling carefully over pre-baked crust. Place springform pan in the center of a large baking sheet.

To bake the cheesecake:

• Boil a full kettle of water and pour it inside the baking sheet around the springform pan reaching up to 1 inch on the sides of the cake pan.
• Bake cheesecake for 50-60 minutes or until the center of the cheesecake jiggles a bit when you gently tap the pan and edges are brown.
• Turn off the oven and open the door slightly. Let cheesecake sit in the water bath in the oven to cool off for 1 hour.
• Remove cheesecake from the oven and let it cool completely at room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
• Run a knife gently around the rim to loosen the chilled cheesecake from the springform pan, then remove the rim. To cut cheesecake, use clean sharp knife. Wipe it clean and dip into warm water for neat slices.

Notes

• Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 5 days.
• Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1slice | Calories: 181kcal | Carbohydrates: 18g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 192mg | Fiber: 0.04g | Sugar: 16g

The post Cottage Cheese Cheesecake appeared first on iFoodReal.com.

Crustless Broccoli Quiche is a lightened up version of traditional quiche without the pie crust, fuss and extra calories. It tastes amazing freshly baked or cold, for breakfast, snack or even dinner!

Our family absolutely loves crustless quiches like crustless spinach quiche, crustless zucchini quiche and cottage cheese zucchini quiche!

This week I made crustless broccoli quiche and it disappeared during breakfast and snack time! It is fiber and protein loaded, is easy to make and a sure way to get more veggies into your kids.

This broccoli quiche with no crust packs insane amount equal to 4 cups of broccoli. Just like spaghetti squash quiche and crustless zucchini pie, it’s a great way to hide veggies from kids.

Red onion and garlic add flavor without sauteing and disappear in a fluffy egg mixture. Salty feta cheese melts inside and a few handfuls of cheddar add that irresistible golden crust on top. So good!

Ingredients for Crustless Broccoli Quiche

• Eggs: 7 large or I used 9 medium eggs. You can also use egg whites with replacement ratio of 1 large egg = 1/4 cup egg whites.
• Broccoli: 1 pound or 4 cups of fresh or frozen broccoli works. If using frozen veggie, run it in a colander under hot water and drain well. I finely chop even the stalk, especially if it’s organic, and use in dishes like healthy broccoli salad or healthy beef and broccoli.
• Milk: Quiche without milk is not a quiche but rather a frittata. Creamier milk, more flavor dense is the quiche. You can use non-dairy milk, just be ready for more thin flavor.
• Cheese: Feta cheese because it tastes amazing combined with fresh herbs and garlic. And a sprinkle of cheddar on top adds nice golden crust, but is OK to skip or sub with any other hard melting cheese.
• Onion and garlic: Red onion is perfect for quiche because it adds mild flavor without sauteing. Regular yellow onion needs sauteing and you can do that, throw garlic in there too.

How to Make Crustless Broccoli Quiche

• Prep veggies and cheese: I like to chop all veggies before I do anything else. And I start preheating oven at same time. Chop broccoli into bite size pieces as well as stalks, everything will get cooked and soft. Crumble and grate cheeses now too. 
• Whisk egg mixture: No need to whisk eggs first. Whisk eggs, milk, salt, pepper and red pepper flakes together.
• Add veggies and cheese: Then combine chopped broccoli, onion, garlic with liquid egg mixture and crumbled feta. Once in a pie dish, level with spatula and then sprinkle with cheddar cheese.
• Bake until golden in preheated 375 degrees F oven for about 50 minutes. Shake the pie plate and if middle is not jiggly, quiche is ready and set. Cool for 10 minutes and slice. Yum!

Serving Ideas

Crustless quiche is high in protein, fiber and healthy fats. So it’s a low carb meal on its own. Below are a few great pairings if you need more:

• Creamy tomato soup – classic and easy 15 minute soup.
• Avocado salad complements high protein quiche with more healthy fats.
• Fruit salad
• With a crusty bread or high protein bread like cottage cheese bread.
• Tea or coffee.

How to Store and Reheat

Serve quiche warm or cold. Are you like me and one of those people that thinks quiche tastes even better cold?! I recommend to slice it into 8 slices after baking, cover and refrigerate in same baking dish up to 5 days. Makes it such an easy grab and go meal!

Freeze quiche in airtight container for up to 3 months. I absolutely love these reusable 1 gallon silicone bags. Thaw in the fridge overnight.

Reheat quiche in a microwave or in the oven at 375 degrees F which would take about 15-20 minutes.

FAQs

More Favorite Broccoli Recipes

• Chicken broccoli stir fry
• Healthy broccoli cheddar soup
• Broccoli feta soup
• Penne broccoli
• Sauteed broccoli

More Favorite Egg Recipes

• Broccoli cheese egg muffins
• Healthy breakfast casserole
• Sausage egg casserole
• Cottage cheese egg bites

You may also love this collection of healthy egg recipes!

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Crustless Broccoli Quiche

Crustless Broccoli Quiche is a lightened up version of traditional quiche without the pie crust, fuss and extra calories. It tastes amazing hot or cold!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 175kcal

Author Olena Osipov

Equipment

• Pie dish

Ingredients

• 1 pound broccoli florets 4 cups chopped
• 7 large eggs
• 1 cup milk I used 3.25%
• 1 medium red onion diced
• 3 large garlic cloves minced
• 5 ounces feta cheese crumbled
• 2 ounces soft cheese like Mozzarella or cheddar shredded
• 1/4 teaspoon salt
• Ground black pepper to taste
• Red pepper flakes to taste
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray 9 inch pie baking dish with cooking spray.
• In a large bowl, add eggs, milk, salt, pepper, red pepper flakes and whisk well. Add broccoli, red onion, garlic, feta cheese and stir well with spatula.
• Transfer mixture to previously prepared baking dish, level with spatula and sprinkle with cheddar cheese. Bake for 50 minutes or until the middle isn't jiggly anymore.
• Remove from the oven and let quiche cool for 10 minutes.
• Then cut into 8 slices and enjoy warm or cold!

Notes

• Store: Refrigerate leftovers in airtight container for up to 5 days. Reheat (if you have to because it taste absolutely amazing cold) in a microwave. Or in the oven at 375 degrees F for 15-20 minutes.
• Freeze: For up to 3 months.
• If using frozen broccoli, place it in a colander, run hot water over it and drain well.
• If you would like to use all or some egg whites, 1 large egg = 1/4 cup egg whites.

Nutrition

Serving: 1slice | Calories: 175kcal | Carbohydrates: 8g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 169mg | Sodium: 402mg | Fiber: 2g | Sugar: 4g

The post Crustless Broccoli Quiche appeared first on iFoodReal.com.

These healthy 2 Ingredient Peanut Butter Cookies are made in one bowl, pack 5 grams of protein, and skip the flour, eggs, and refined sugar. A must try!

Peanut butter cookie lovers, this one’s for you! These 2 ingredient peanut butter cookies are a healthier, easier spin on the classic and you only need one bowl to whip them up.

I’ve made 4 ingredient healthy peanut butter cookies and even 3 ingredient peanut butter cookies, but this 2 ingredient version is the ultimate shortcut to a cookie bliss!

Why You’ll Love 2 Ingredient Peanut Butter Cookies

• Simple ingredients: Just peanut butter and maple syrup. No need for leavening agents, butter or extras.
• Crazy easy: One bowl and 10 minutes of prep time.
• Healthy cookies: Flour-free, refined sugar-free, gluten-free and even egg-free healthy dessert, so you can enjoy both the cookies and the cookie dough without any guilt!
• Crispy and chewy: Crunchy edges + soft center = perfection.

Ingredients You’ll Need

Sometimes we run out of the usual baking essentials, but this 2 ingredient peanut butter cookie recipe doesn’t need any of them!

• Peanut butter: Use smooth peanut butter for a creamy texture or crunchy peanut butter if you like extra crunch. Either way, make sure to use unsalted natural or organic peanut butter for the recipe to work and the best flavor!
• Maple syrup: Pure maple syrup adds sweetness and thickens the peanut butter to form the cookie dough. Honey should work too, just make sure it’s liquid honey. You can melt it in the microwave if needed.

How to Make Peanut Butter Cookies with 2 Ingredients

They couldn’t be easier to make! Here’s how to do it in just a few simple steps. Full recipe card is located below.

Preheat oven to 350 F. Line a large baking sheet with unbleached parchment paper and set it aside.

• Mix the dough: Grab a large mixing bowl and add the peanut butter and maple syrup. Use a spatula to stir it all together until smooth. The dough will thicken as you keep mixing.
• Shape the cookies: Take a small trigger scoop and scoop out the dough, then release onto the baking sheet, making sure to leave about 1.5 inches between each ball. Use a fork to gently press down on each ball to flatten it and create that classic pattern.

• Bake: Pop the cookies in the oven and bake for about 10 minutes. You’re looking for no visible browning, and they should still be soft to the touch.
• Cool the cookies: Take the cookies out of the oven and let them cool on the baking sheet for about 30 minutes or until they’ve hardened up. You can then transfer them to a wire rack to cool off a bit more, if you’d like.

Variations

• Peanut free: You can swap in almond butter or cashew butter, but the texture of the cookies might change based on the consistency.
• Nut free: Substitute sunflower seed butter. The texture may change slightly, and they’ll have a nuttier flavor.
• Add more flavor: Try mixing in 1 teaspoon of almond extract, vanilla extract, or even pumpkin pie spice or cinnamon.
• Sea salt: For a perfectly salty sweet balance. Just be sure to use flaky sea salt, Himalayan pink salt won’t work.
• Add chocolate chips: Adding chocolate chips makes them 3 ingredient peanut butter cookies! Mix in any type of chocolate chips from dark chocolate, milk chocolate, white chocolate, peanut butter chips, or Lily’s sugar free chocolate chips.

How to Store

Store: I like to keep cookies on the counter so they’re easy to grab! Store in an airtight container or on a plate covered with a towel or plastic wrap for up to 5 days in a cool, dark place.

Freeze: Freeze cookies in an airtight container for up to 3 months, and you’ll have a stash of cookies ready whenever you feel like one.

FAQs

More Cookie Recipes to Try

• Healthy no bake cookies
• Protein cookies
• Breakfast cookies

More Peanut Butter Desserts to Try

• Healthy peanut butter cups
• No bake peanut butter oatmeal bars
• Oat flour Christmas monster cookies

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2 Ingredient Peanut Butter Cookies

These healthy 2 Ingredient Peanut Butter Cookies are made in one bowl, pack 5 grams of protein, and skip the flour, eggs, and refined sugar.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 cookies

Calories 149kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets
• Small scoop

Ingredients

• 1 cup creamy peanut butter natural or organic
• 1/4 cup maple syrup or honey

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper. Set aside.
• In a large bowl, add peanut butter and maple syrup. Stir with spatula until smooth. Dough will thicken as you keep mixing.
• Using small trigger scoop, scoop the cookie dough and release on a baking sheet, leaving 1.5 inches in between. Using a fork, press on cookie dough balls to flatten them and make a pattern.
• Bake for 10 minutes before any visible browning occurs and cookies are still soft.
• Remove from the oven and let cookies cool for about 30 minutes or until hardened right on a baking sheet. You can transfer them after to cool off more on a cooling rack, if you want.

Notes

• Store: Store in an airtight container or on a plate covered with towel or plastic wrap for up to 5 days, in a cool dark place.
• Freeze: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 94mg | Fiber: 1g | Sugar: 6g

The post 2 Ingredient Peanut Butter Cookies appeared first on iFoodReal.com.

Baked Cottage Cheese Egg Bites are light, fluffy, and contain 6 grams of protein. Make a batch on the weekend and enjoy a quick healthy breakfast all week.

Another breakfast timesaver we love are these Instant Pot egg bites, egg white bites and cottage cheese egg muffins.

Quick and easy cottage cheese egg bites are like Starbucks sous vide egg bites but I kept the recipe simple with just 5 ingredients. Pair with some fruit for breakfast, or a small salad for lunch, they’re perfect for adding extra protein to your day.

And I kind of like the air bubble texture of these egg bites with cottage cheese, they’re more like Yorkshire puddings or mini dutch baby pancakes. I do have a tip below on how to steam them, so they come out solid and perfectly fluffy.

Why You’ll Love This Recipe

• High in protein: Each egg bite is packed with 6 grams of protein. Have 3 and you already consumed 18 grams of protein in the morning!
• Cheaper than Starbucks: They’re way less expensive than $6 for 2 egg bites at the famous coffee shop. So you can skip the drive thru!
• Versatile: Egg bites have lots of flexibility, you can add almost anything! I’ve named a few favorites below.
• Perfect for meal prep: If you’re heading into a crazy busy week, go ahead and make a double batch. They taste just as good when reheated.
• Enjoy anytime: A make ahead breakfast, a protein-rich snack, or an easy weekend brunch menu item. They’re a lifesaver for me and my busy boys!

Ingredients for Cottage Cheese Egg Bites

You’ll need a small handful of simple ingredients, including salt and pepper, to make this recipe.

• Eggs: Use 8 large whole eggs. See tips below for using egg whites.
• Cottage cheese: Makes them come out light, fluffy, and moist. I used 2% fat, but you can use any fat% cottage cheese.
• Basil: A touch of fresh basil in each egg bite adds the most flavor.
• Seasoning: Salt and pepper to taste.

How to Make Egg Bites with Cottage Cheese

Here’s a quick summary of how to make these egg bites with minimal prep time and ready in 30 minutes! There is a full recipe card below.

Start by preheating your oven to 350 F and line a muffin tin with parchment paper liners.

1. Blend eggs and cottage cheese: Add eggs, cottage cheese, salt and pepper to a blender or food processor and blend until smooth.
2. Add herbs and veggies: Add basil and give your blender a few shakes, so it’s evenly distributed through the mixture. This is also where you add any other add-ins.
3. Bake: Pour egg mixture into the 12 openings of the muffin pan and bake for 25-28 minutes. Egg bites are ready when a toothpick inserted in the center comes out clean, tops are slightly golden and egg bites have puffed up.
4. Serve: No need to let them sit, remove them from the oven and enjoy hot!

Variations of Egg Bites

My cottage cheese egg bites recipe is the perfect starting point, enjoy as is or get creative and add whatever you like!

• Fresh herbs: Instead of basil use fresh parsley or dill.
• Shredded cheese: Add up to 1 cup of grated sharp cheddar cheese, gruyere cheese, smoked Gouda cheese, Monterey jack cheese, Swiss cheese, or 1/2 cup Parmesan cheese.
• Soft cheese: I love crumbled goat cheese or feta cheese.
• Jarred goodies: Try roasted peppers, sun-dried tomatoes, or olives.
• Meats: Add more protein with smoked salmon, crispy baked bacon, ham, sausage, cubed cooked chicken.
• Greens: Chopped kale or spinach are delicious.
• Vegetables: Make your favorite veggie combo or use up what you have on hand like sauteed mushrooms, bell pepper, onion, green onion, or fresh tomatoes.

How to Store Them

Store: Egg bites can be stored in an airtight container and kept in the fridge for up to 5 days. To reheat, place them on a dish and microwave for 30 seconds.

Freeze: Once egg bites have cooled, transfer them to an airtight container with a lid and freeze for up to 3 months. Reheat in the microwave for 1 – 1.5 minutes.

FAQs

More Cottage Cheese Recipes

• Cottage cheese egg bake
• Cottage cheese overnight oats
• Cottage cheese egg salad
• Cottage cheese zucchini quiche
• Cottage cheese scrambled eggs
• Cottage cheese bagels
• Cottage cheese waffles
• Cottage cheese protein pancakes

Be sure to browse all of our cottage cheese recipes!

More Egg Recipes to Try

• Broccoli cheese egg muffins
• Low carb breakfast casserole
• Healthy breakfast casserole
• Crustless broccoli quiche
• Crustless zucchini quiche
• Crustless spinach quiche
• Baked egg tortilla
• Healthy breakfast sandwich

Print

Cottage Cheese Egg Bites

Cottage Cheese Egg Bites are light, fluffy, and full of protein. Make a batch on the weekend and enjoy healthy breakfast all week.

Course Breakfast

Cuisine North American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 egg bites

Calories 60kcal

Author Olena Osipov

Equipment

• Blender

Ingredients

• 8 large eggs
• 1 cup cottage cheese I used 2% fat
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup fresh basil finely chopped

US Customary – Metric

Instructions

• Preheat oven to 350 F and line muffin tin with parchment paper liners. Set aside.
• In a blender or food processor, add eggs, cottage cheese, salt and pepper. Blend until smooth. Then add basil and give blender a few shakes to distribute it.
• Pour egg mixture into prepared muffin pan and bake for 25-28 minutes or until toothpick inserted in the middle of center egg bites in the pan comes out clean and tops are slightly golden and egg bites have puffed up.
• Remove from the oven and enjoy.

Video

Notes

• Store: Refrigerate egg bites in an airtight container for up to 5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
• Freeze: Cook and cool egg bites. Transfer in an airtight container with a lid and freeze for up to 3 months.

Nutrition

Serving: 1 egg bite | Calories: 60kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 195mg | Fiber: 0.03g | Sugar: 1g

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