A Very British Side Dish

While the rage over cauliflower has to do with the trend to eat less carbs, this veggie has always been popular across the pond.

Vegetables with a creamy cheese sauce is nothing new. This cauliflower cheese isn’t either since it’s a staple at British tables. You can get very fancy with it or serve it as is.

I really don’t like to get too fancy with these old recipes, but I do like to think outside the box. Especially when doing a couple of things differently enhances a recipe that’s already great.

Fresh Cauliflower

As always, fresh is best. However here it’s probably necessary because I roast the cauliflower and I couldn’t imagine doing that with frozen that’s thawed. It’s too watery.

Just separate the fresh head of cauliflower into florets–the size is up to you but I’d avoid large and very small so you can keep the cooking time pretty even.

This step can be done more efficiently by roasting the cauliflower in your air fryer if you have one, but if you don’t, your oven is just as good. Times can vary with how deeply colored you want the cauliflower so you’ll have to keep an eye on it. For my taste, the deeper the color, the more flavor you’ll have in the casserole.

Now For The Cheese

To stay traditional, your best choice would be a high-quality cheddar. I do shy away from the extra-extra sharp varieties from personal taste. But a good sharp one will be good here and it doesn’t matter if it’s yellow or white. However the yellow ones do add a pop of color, but it makes no difference to the taste. And the big surprise is I prefer the regular yellow sharp Cracker Barrel one and that’s available everywhere.

The Recipe

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Cauliflower Cheese

A very British side dish

Prep Time25 minutes mins

Cook Time30 minutes mins

Course: Side Dish

Cuisine: British

Keyword: british side dishes, cauliflower cheese, fancy cauliflower side dishes

Servings: 6

Calories: 386kcal

Author: Judith Hannemann

Ingredients

• 1 head fresh cauliflower about 1 1/2 lbs/600 g
• 2 tbs oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup breadcrumbs

Sauce:

• 1/4 cup butter
• 3 tbs flour
• 10 oz hot milk
• Pinch cayenne pepper optional
• Pinch nutmeg optional
• 1 tsp dry mustard
• 1 tsp salt
• 10 oz shredded sharp cheddar cheese divided

US Customary - Metric

Instructions

• Preheat oven to 425 F/220 C.
• Separate cauliflower into individual florets of medium size and place in a large bowl. Drizzle the oil over the cauliflower and toss to coat.
• Spread the cauliflower evenly on a baking sheet and sprinkle with salt and pepper. Roast for 15-20 minutes or until the cauliflower is golden. The time is approximate depending on how roasted you want it.
• Place the cauliflower in a 2 qt/2 L baking dish and set aside.
• Turn the oven temperature down to 400 F/200 C
• To make the sauce: melt the butter in a medium saucepan and when it sizzles, whisk in the flour, cayenne (if using), nutmeg (if using), the mustard and salt. Whisk well so there are no lumps. Let this bubble for about a minute to cook the flour.
• Slowly whisk in the hot milk and stir constantly until the mixture bubbles, then continue cooking for 1 minute. Remove from the heat then stir in all but 1/4 cup of the shredded cheese. Stir until cheese is completely melted.
• Pour the cheese sauce over the cauliflower. Sprinkle with breadcrumbs and the remaining cheese.
• Bake for 15-20 minutes or until topping is crisp and golden.

Notes

Sauce may be doubled if you like a lot of sauce.

To roast cauliflower in the air fryer, spray the florets with some oil then air fry for 10-15 minutes (your time may be longer) at 400 F/200 C

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 14g | Protein: 16g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1024mg | Potassium: 414mg | Fiber: 2g | Sugar: 5g | Vitamin A: 787IU | Vitamin C: 46mg | Calcium: 428mg | Iron: 1mg

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This easy meatball and shells casserole is smothered in a creamy beefy cheese sauce, and topped with buttered Ritz crumbs. This is pure comfort food.

Tasty Comfort Casserole

This casserole is feel-good food. That makes it a perfect dinner for a winter’s evening.

You have all the basics here. Tasty beef, filling pasta and a beef-flavored creamy cheese sauce.

This dinner is as easy as can be! So all you have to add is a green salad on the side to complete the meal.

Meatballs: Store Bought Or Your Own

This casserole becomes super easy if you use frozen store-bought meatballs because all you have to do is defrost them. Nothing could be easier!

Same thing applies if you make your own favorite meatball recipe and freeze them. That’s what I do because I haven’t ever found a store-bought variety that I really liked. I give a link to my favorite recipe in the recipe card if you’d like to try mine, but your own favorite recipe is great too!

If using store-bought, I’d recommend a traditional variety of meatballs. Italian flavored wouldn’t be so good in here IMO. But that’s just my personal taste. You may like it and there are no competing herbs in the sauce itself that would not go with typical Italian seasoning.

Velveeta?

Yes, that’s right–Velveeta!

It actually tastes great in this beefy sauce, but there’s another reason for it. Did you know it keeps the sauce from separating? It does, so I consider it a miracle ingredient in cheese sauce.

In fact, I always add a bit even when I’m making a sauce with natural cheese. The difference in texture is amazing and you don’t need a lot of it either.

This sauce, however, doesn’t have any natural cheeses in it. Just the Velveeta. But if you want to make the sauce with natural cheese, you can surely try it. It may not turn out right so I’m not saying go ahead and it’ll be the same. I haven’t tested this sauce with natural cheese even combined with the Velveeta. Substituting will be at your own risk, but if you do, I’d be curious to know your results, so let me know.

Watch The Video

The Recipe

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Cheesy Meatballs & Shells Casserole

This easy meatball and shells casserole is smothered in a creamy beefy cheese sauce, and topped with buttered Ritz crumbs. This is pure comfort food.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: beef, Comfort Foods, Everyday Meals, pasta

Cuisine: American

Keyword: beef, casserole recipe, cheese sauce, pasta

Servings: 4 -6

Calories: 1484kcal

Author: Judith Hannemann

Ingredients

• 2 cups medium shells uncooked
• 1 1/2 - 2 lbs small cooked meatballs see NOTES
• 1 cup process cheese like Velveeta cubed
• 1/2 sleeve buttery crackers crushed (like Ritz)
• 1 tbsp butter melted

SAUCE

• 1/4 cup flour
• 2 tbsp butter
• 2 cups rich beef stock see NOTES
• 1 can 10.75 oz cream of mushroom soup (I use reduced sodium)

Instructions

• Preheat oven to 350 degrees F. Spray a 1 1/2-2 quart baking dish or casserole.
• Cook shells per package instructions.
• To make sauce: In a medium saucepan, melt the 2 tbs butter over medium heat. Stir in the flour making sure there are no lumps. Cook over medium heat until the flour/butter mixture bubbles.
• Gradually add the beef stock, stirring constantly so mixture remains smooth. Cook, stirring frequently over medium heat until mixture begins to thicken and bubble. Add the cubed process cheese and cook over low heat until cheese is melted; about 4-5 minutes.
• Place the mushroom soup in a large bowl. Gradually stir in the cheese sauce until well blended and smooth.
• Fold in the cooked shells and meatballs. Turn into prepared baking dish.
• Mix the 1 tbs melted butter with the crushed cracker crumbs; toss to coat. Sprinkle over top of casserole.
• Bake for 35-30 minutes or until heated through and crumbs are golden brown.

Notes

Link to my meatball recipe-->Favorite Meatballs

I use Better Than Bouillon mixed per jar directions as I find it has a great taste. Use whatever you like, but make sure it's a high-quality beef stock as the sauce depends on it's flavor.

Nutrition

Serving: 1serving | Calories: 1484kcal | Carbohydrates: 46g | Protein: 83g | Fat: 105g | Saturated Fat: 43g | Cholesterol: 344mg | Sodium: 1127mg | Potassium: 1519mg | Fiber: 2g | Sugar: 3g | Vitamin A: 625IU | Vitamin C: 3mg | Calcium: 441mg | Iron: 5mg

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Herb coated crunchy pork chops topped with a lemony and cheesy herb cream sauce. What could be better?

For The Love Of Pork Chops

Next to chicken, pork chops are my favorite thing to eat. Like chicken, there are so many ways to make them and I’m always looking for ideas.

This idea was right under my nose since it was on one of my favorite blogs. If you’ve never visited  Lou Lou Girls, you are missing out on a cornucopia of sheer wonderfulness. There’s something for everyone there because the sisters blog about many different topics, and food is just one of them. If you have young kids, please visit because the recipes are all kid friendly plus you’ll find activities, diy projects and many more things of interest, not only to you but your children as well.

Anyway, Kimberly’s recipe is pretty fantastic just as is, but I wanted to take advantage of all the fresh herbs I am growing and I felt this would lend itself to an Italian flair.

A Bit More Fussy But Worth It

The original recipe called for an extra step–browning the chops then baking to complete the cooking. I’ve always been an “either/or” person when it came to cooking my chops.

Browning then finishing the cooking on the stovetop many times resulted in the coating on the chops getting soggy. On the other hand, merely baking doesn’t brown the coating lots of times, so I decided to give Kimberly’s method a go. I am so glad I did because this method resulted in not only the crispiest and nicely browned coating but the chops were juicy and succulent.

All my readers know I’m in to relatively fuss-free, one-pot meals, so if I’m saying this extra step is well worth it, please trust me that it is!

The Little Changes

I switched the cheese used in the crumbs and my recipe for the coating is a little different too, since I included Italian herbs.

Less lemon juice was used and I made an addition of my beloved Asiago cheese in the sauce. I also added more herbs, particularly parsley, to the sauce.

With or without my changes, this is an excellent family meal!

The Recipe

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Italian Lemon Herb Pork Chops

Herb coated crunchy pork chops topped with a lemony and cheesy herb cream sauce. What could be better?

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Everyday Meals, Pork

Cuisine: Italian

Keyword: lemon pork, pork chop recipe

Servings: 4

Calories: 957kcal

Author: Judith Hannemann

Ingredients

• 4 bone-in rib pork chops
• 2 tbsp butter
• 1 cup flour
• 2 eggs beaten

SEASONED BREAD CRUMBS

• 1 cup plain breadcrumbs
• 1 cup panko breadcrumbs
• 2 tbsp dried parsley -OR- 4 tbs FRESH chopped parsley
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup grated Parmesan or Romano cheese

SAUCE

• 2 tbsp butter
• 3 cloves garlic minced
• 1/2 cup chicken stock/broth
• 1 cup heavy cream
• 2 tbsp lemon juice
• 2 tbsp dried parsley -OR- 4 tbs FRESH chopped parsley
• 1/4 tsp oregano
• 1/2 cup shredded mozzarella cheese
• 2 tbsp shredded Asiago cheese
• Salt to taste
• Pepper to taste

Instructions

• Mix all seasoned bread crumb ingredients in a large bowl
• Preheat oven to 350 degrees F
• Melt 1 tbs of butter in a skillet over medium-high heat.
• Dredge the pork chops in the flour, then dip in the beaten egg and the seasoned bread crumb mixture.
• Brown chops on both sides (I could only brown 2 at a time); remove from pan and place on a rack inserted in a baking sheet. Melt remaining 1 tbs butter and repeat.
• Bake chops in preheated oven for 20 minutes; meanwhile make sauce.
• In a small saucepan, melt the 2 tbs of butter over medium heat. Add the garlic and saute for about 5 minutes.
• Stir in the stock, lemon juice, oregano and the cream. Heat until it begins to bubble.
• Add the cheeses and stir until they are melted. If the salt/pepper is needed, add it now.
• Add the parsley and continue cooking until sauce is reduced about 25% (It should be the consistency of a thinner gravy).
• Sauce may be poured over the cooked chops or served on the side like a gravy.

Nutrition

Serving: 1serving | Calories: 957kcal | Carbohydrates: 61g | Protein: 52g | Fat: 55g | Saturated Fat: 30g | Cholesterol: 308mg | Sodium: 1475mg | Potassium: 798mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1908IU | Vitamin C: 9mg | Calcium: 390mg | Iron: 5mg

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Got leftover roast beef? Want a different way to use it? Here’s the answer–Philly Cheese Steak, but on spaghetti and not a roll!

I’ve wanted to make this recipe for a very long time…ever since I first saw it on my friend Lillian’s blog, My Recipe Journey. Lillian has made thousands of recipes she’s found online over the years, some have become keepers and some have not. The posts on ones that have not made the cut are a riot because Lillian just gives you the facts, along with a photo of the disaster and plenty of good humor as well.

This recipe is one of her originals. The reason I love Lillian’s personal recipes is she really thinks out of the box on some and her original recipe for this is one of them!

There’s not much you can do to alter perfection, but I did add a few things to her original.

I added mushrooms merely because I had close to 8 ounces that I didn’t want to go bad and I added some garlic to the meat/onion mix. I’m really surprised Lillian didn’t add any since we were always challenging each other in our “Garlic Wars” where we’d up the garlic ante back and forth because we love the stuff so much!!

The cheese sauce here is pretty basic–in both recipes. However, I tend to use whole milk or half and half because I like a good rich cheese sauce.

Anyway, for this recipe, you can use leftover roast beef as I did, or buy it thinly sliced from your grocery deli. Either way, it works! And if you like gobs of cheese sauce, then just double the sauce recipe!

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Philly Cheese Steak Spaghetti

Got leftover roast beef? Want a different way to use it? Here’s the answer–Philly Cheese Steak, but on spaghetti and not a roll!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: beef, Everyday Meals, pasta

Cuisine: American

Keyword: beef recipe, philly style, spaghetti

Servings: 4

Calories: 579kcal

Author: Judith Hannemann

Ingredients

• 1/2 lb thinly sliced cooked roast beef cut in strips
• 1 medium onion sliced
• 8 oz sliced mushrooms optional
• 2 tbsp olive oil
• 1 tsp garlic powder
• salt to taste
• pepper to taste
• 8 oz dry spaghetti

CHEESE SAUCE

• 2 tbsp butter
• 1 1/2 tbsp flour
• 1 cup whole milk or half-and-half
• 1 cup shredded cheddar cheese
• salt to taste
• pepper to taste

Instructions

• For Sauce:
• Melt butter over medium heat in a small saucepan.
• Whisk in the flour making sure there are no lumps.
• Slowly whisk in milk, making sure there are no lumps.
• Bring mixture to boil, stirring frequently.
• Add the cheese and stir until it is melted.
• Remove from heat and keep warm (I use a small crock pot made for dips to do this)
• Cook spaghetti per package directions. Drain and set aside, covering so it stays warm.
• Heat a large skillet over medium heat.
• Add oil and heat through.
• Add the onions and the mushrooms and cook until they start to get brown.
• Add the roast beef and cook until there is no pink and heated through.
• Add the garlic powder and salt and pepper to taste.
• Portion out pasta on plates.
• Divide meat mixture over pasta
• Ladle sauce on top of each plate.
• Serve immediately

Nutrition

Serving: 1person | Calories: 579kcal | Carbohydrates: 53g | Protein: 31g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 1114mg | Potassium: 623mg | Fiber: 3g | Sugar: 7g | Vitamin A: 559IU | Vitamin C: 29mg | Calcium: 450mg | Iron: 3mg

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Nothing beats kielbasa and potatoes for comfort food. Add a delicious cheese sauce and it’s pure heaven.

Since it’s been hot out, I’ve been looking for dinners that cook quickly–in a skillet on top of the stove.

Quick & easy

I had some kielbasa, but it was just too hot to turn on my oven to make some Kielbasa Potato Bake so I reworked it somewhat to cook stove top.

I had a taste for this covered in a nice cheese sauce–so that’s what I did!

Cooks in one skillet

Actually, this was mighty delicious and it took about 20 minutes.

Dripping with cheesy sauce

It starts with cooked potatoes. I had some left over from a potato salad I’d made a few days earlier, but if you don’t have leftover potatoes, canned are perfect here. Since canned potatoes are smallish, I’d cut them in half. But if they are really tiny, leave them whole. You can also used the ones that come sliced. Two cans should suffice here.

OK, I know it’s not everyone’s fave, but the sauce uses Velveeta. I don’t mind the taste of it, but there is one great thing about it–if you add just a bit to any cheese sauce, it stops the sauce from separating.

Kid friendly!

You can make the entire sauce with the Velveeta if you like the flavor. I combined it half and half with sharp natural cheddar. You can use real cheese, of course, but the sauce will probably separate if it stands.

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Kielbasa & Potatoes in Cheese Sauce

Nothing beats kielbasa and potatoes for comfort food. Add a delicious cheese sauce and it’s pure heaven.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Comfort Foods, Everyday Meals, Pork, skillet dinners

Cuisine: American

Keyword: kielbasa, potatoes

Servings: 4

Calories: 375kcal

Author: Judith Hannemann

Ingredients

• 1 14-16 oz pkg kielbasa or smoked sausage
• 4 medium cooked potatoes cubed*
• 2 tbsp chopped onion
• 1 tbsp olive oil

SAUCE

• 1 cup milk
• 1 tbsp butter
• 1 tbsp flour
• 1/2 cup process cheese spread i.e. Velveeta
• 1/2 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

• *2 cans of drained whole or sliced potatoes may be substituted.
• Cut sausage into 1/2-inch pieces.
• In a large skillet over medium-high heat, brown sausage pieces on both sides. Remove from pan and set aside.
• Add the 1 tbs olive oil to the same pan. Add the onion and cubed potatoes. Brown slightly over medium heat–about 5 minutes. Remove from pan.
• In the same skillet, melt the butter. Add the flour and stir until flour/butter mixture is smooth and starts to bubble. Using a wire whisk, whisk in the milk gradually to prevent lumps. Add the process cheese (this stops the sauce from separating) and stir until it melts. Add the shredded cheese, stirring until that is melted.
• Add the sausage and potato/onion combo back to the pan. Stir to coat with sauce and heat through.
• Serve immediately.

Nutrition

Serving: 1serving | Calories: 375kcal | Carbohydrates: 35g | Protein: 11g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 615mg | Potassium: 974mg | Fiber: 5g | Sugar: 6g | Vitamin A: 598IU | Vitamin C: 27mg | Calcium: 342mg | Iron: 7mg

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Classic Cheddar Bacon Macaroni & Cheese

I am such a NUT for a GOOD mac & cheese.  Even better if it has bacon in it.

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Classic Cheddar Bacon Macaroni & Cheese

Cheddar cheese.  Bacon.  Macaroni.  Nothing more needs to be said. I am such a NUT for a GOOD mac & cheese.  Even better if it has bacon in it.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Comfort Foods, Everyday Meals, pasta, side dishes

Cuisine: American

Keyword: bacon, mac and cheese

Servings: 4 -6

Calories: 984kcal

Author: Judith Hannemann

Ingredients

• 2 cups uncooked elbow macaroni
• Water to cover macaroni about 1/4-inch above the macaroni in the rice cooker pot
• 1/4 tsp salt
• 1 tsp oil or butter

FOR THE SAUCE

• 1/2 cup heavy cream
• 2 cups whole milk I generally mix 1 1/2 cups milk with 1/2 cup half and half cream
• 1 cup cubed Velveeta
• 8 oz shredded sharp cheddar
• 2-3 strips of crisp bacon diced
• 1/2 tsp freshly ground black pepper

FOR THE TOPPING

• 1 cup soft breadcrumbs
• 1 tbsp butter melted

Instructions

• Place the macaroni, water, salt and oil in bowl of 7-cup rice cooker. Set rice cooker to COOK. Check macaroni in about 10 minute. If water is almost absorbed, switch cooker to WARM. When water is absorbed, the cooker will automatically switch to keep warm mode, but it’s better in this case to catch this before it does. However, if it has already gone to keep warm, it’s no tragedy, but some elbows on the bottom may have started to brown (which is perfectly OK). Leave the cooked elbows in the rice cooker’s pot.
• Add sauce ingredients to cooked macaroni in the rice cooker’s pot. Switch cooker to COOK and with lid open, stir until cheeses are melted. Close lid and cook for about 5 minutes, or until sauce is reduced by 25%.
• While sauce is reducing, mix breadcrumbs with the melted butter. Set aside.
• Preheat oven to 350 degrees. Spray or grease a 1.5 quart deep casserole.
• Add macaroni and sauce to prepared baking dish. Top with buttered bread crumbs.
• Bake at 350 for 20-30 minutes or until sauce bubbles along the edges and the crumbs are nicely browned.
• Serves 4-6
• **For Conventional Cooking**
• Cook elbows as per package directions; drain and set aside.
• In a medium saucepan ,combine sauce ingredients, except for bacon. Stir constantly over medium heat until cheeses are melted. Reduce heat and stir constantly until sauce is slightly reduced (about 25%). Add the bacon and cooked, drained macaroni. Proceed from here as in the directions above.

Nutrition

Serving: 1serving | Calories: 984kcal | Carbohydrates: 86g | Protein: 44g | Fat: 51g | Saturated Fat: 29g | Cholesterol: 152mg | Sodium: 1799mg | Potassium: 674mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1873IU | Calcium: 970mg | Iron: 3mg

Classic Cheddar Bacon Macaroni & Cheese

Classic Cheddar Macaroni & Cheese

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Creamy Chicken Rollups

I had 4 colors of diced bell peppers in my freezer, courtesy of ShopRite’s reduced produce rack about a month ago but you can use all the same color.  And feel free to double the sauce if you like it really saucy.

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Creamy Chicken Rollups

This only looks like an enchilada!  Wonderful and creamy and BACON RULZ!

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Chicken, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: chicken, chicken enchilada

Servings: 3 -4

Calories: 613kcal

Author: Judith Hannemann

Ingredients

• 1 cup cooked chicken breast
• 3 oz. cream cheese at room temp
• 1 tbsp chopped onion
• 1/4 cup mixed color bell peppers
• 1/4 cup sliced black olives
• 2 slices crisp bacon chopped
• 1 clove garlic minced
• 1/2 tsp salt
• 1/4 tsp white pepper yep, black is OK too
• 1 tbsp butter
• 6 small flour tortillas

MY SAUCE

• 1 cup milk
• 1/2 cup sour cream
• 1 tsp butter
• 2 oz Velveeta cubed

ALTERNATE SAUCE #1

• See HERE and omit the green chiles

ALTERNATE SAUCE# 2

• 1 can cream of mushroom soup Cheddar cheese soup may be subbed
• 1 cup milk
• 1 cup shredded cheddar or jack cheese

Instructions

• Melt the one tablespoon of butter in a medium skillet over low heat. Add onion, garlic and peppers. Saute until onion is tender. Remove from heat and cool slightly.
• Mix the chicken, cream cheese, olives, bacon and the sauteed pepper/onion mixture in a medium bowl. Add salt & pepper to taste.
• Spray a shallow 1.5 quart baker with non-stick spray. I used a CorningWare French White shallow 1.5 qt baker, but an 11 x 7-inch would work well too. Preheat oven to 350 degrees.
• Place about 1/4 cup of the filling in each tortilla, roll up and place in prepared pan seam side down.
• I prepared my sauce by adding the milk, Velveeta and the butter in a microwave-safe bowl and nuking for 1 minute on HIGH. I then stirred until smooth and added the sour cream.
• If you wish to make the BHG's sauce, follow the directions in the link.
• If you are making option #2, simply mix all the ingredients together in a bowl.
• Pour whatever sauce you are using over the rolls.
• Place in pre-heated oven and bake for 30 minutes.
• Makes 3 servings.

Nutrition

Serving: 1serving | Calories: 613kcal | Carbohydrates: 41g | Protein: 30g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 126mg | Sodium: 1603mg | Potassium: 526mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1187IU | Vitamin C: 11mg | Calcium: 347mg | Iron: 3mg

What’s “under the hood”

 

Creamy Chicken Rollups

 

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