Yumna

Here's a fun way to make potatoes for the holidays Layer thinly sliced potatoes around a baking sheet, drizzle with cream sauce. INGREDIENTS 2 tablespoons butter plus more for skillet 1 large red onion, chopped 2 cloves garlic, minced 2 tablespoons all-purpose flour 1 ¼ cups 2% milk. 1 tablespoon fresh thyme plus more for garnish 1 teaspoon salt Fresh black pepper ground as needed 1 ½ pounds Yukon potatoes, sliced into ⅛” slices 1 (8-ounce block) Cabot Vermont Very Sharp Cheddar Cheese, shredded #yumna #feelgoodfoodie

With the hustle and bustle of the holiday season and kids' busy schedules, this easy to bake spaghetti is a dinner savior. I've been making them for 6 years and they never get old! INGREDIENTS 1 pound uncooked spaghetti ¼ cup olive oil 3 cloves garlic, minced 1 tablespoon Italian seasoning 1 teaspoon salt or to taste 1 small onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 (14.5 ounce) can diced tomatoes 3 glasses of water 2 cups marinara ¼ cup chopped basil, plus more for garnish 2 cups mozzarella cheese Grated parmesan cheese, for serving #yumna #feelgoodfoodie

If you're enjoying the holidays, try this cute caprese bouquet made with mozzarella cheese, tomatoes, and @alexiafoods Crispy Spiced Potato Puffs with Roasted Garlic and Cracked Peppers. Alexia® Potato Puffs are one of my freezer staples, but they can also be a part of the holidays and help you reduce time spent in the kitchen and maximize quality time with the family! #alexiafoods #capresewreath #capreseskewers INGREDIENTS 1 19 ounce bag @AlexiaFoods Crispy Seasoned Potato Puffs with Roasted Garlic and Cracked Black Pepper 24-30 4 inch skewers 16 ounces ⅓ inch balls of fresh mozzarella, 24 - 30 balls 1 pint cherry or grape tomatoes, about 24 - 30 Fresh rosemary, for serving Balsamic glaze, for serving Olive oil, for serving salt and pepper, INSTRUCTIONS Prepare the puffs in the oven or air fryer according to package instructions. I Preheat the oven and line a baking sheet with parchment paper, place the potato puffs on the prepared baking sheet and bake. Meanwhile, assemble the skewers by placing the grape tomatoes and mozzarella balls on the skewers. When the potato puffs are cooked, place them on the ends of the skewers. Place the skewers around the edge of a large circular serving plate or cutting board, overlapping them if necessary to fit the size of the board. Tuck the rosemary between the skewers in a circular pattern. Refrigerate until ready to serve. Before serving, drizzle the balsamic glaze and olive oil over the top, then season with salt and pepper. #yumna #feelgoodfoodie

Take your cheese board to the next level I love using it for baking because it melts beautifully but holds up well once it reaches room temperature. It has a bold, spicy flavor that pairs perfectly with fruit and crackers for your next holiday gathering. INGREDIENTS 1 package Emmi Le Gruyère AOP 6 ounce cheese ¼ cup all-purpose flour 1 large egg, beaten ¼ cup panko breadcrumbs 1 teaspoon fresh thyme leaves ½ teaspoon paprika ½ teaspoon garlic powder Salt and pepper to taste Cooking spray Honey, for drizzle Crackers, for serving INSTRUCTIONS In a shallow dish, add all-purpose flour. In another shallow dish, beat the eggs. In a third shallow dish, combine the thyme panko breadcrumbs, paprika, garlic powder, and a pinch of salt and pepper. Take a whole block of Le Gruyère and coat it in flour, making sure to cover all sides. Dip the floured cheese block into the beaten egg, making sure it is completely coated. Roll the cheese in the panko breadcrumbs, pressing gently so the breadcrumbs adhere to the entire block. Freeze for one hour. When ready to bake, preheat your oven to 375°F. Line a small baking sheet with parchment paper. Place a frozen, breaded block of Le Gruyère on the prepared baking sheet. Lightly spray the cheese block with cooking spray and bake in the preheated oven for 20-23 minutes or until the cheese is golden brown and crispy. Remove from the oven and place on a serving plate. Drizzle honey over the baked Le Gruyère while it is still warm. Serve with crackers around the cheese. #yumna #feelgoodfoodie

We wish all of us a happy and healthy 2024, and pray for a peaceful new year #yumna #feelgoodfoodie

I made cream cheese overnight oats that taste like cheesecake. INGREDIENTS ½ cup rolled oats ½ cup milk of choice 2 tablespoons Greek yogurt 2 tablespoons cream cheese 1 tablespoon chia seeds 1 tablespoon honey or maple syrup sweetener ¼ teaspoon vanilla extract 1 liter blueberries 2 tablespoons sugar INSTRUCTIONS 1. To make overnight oats, place all ingredients in a large glass container and stir until combined. Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight. 2. To make blueberry jam, heat the blueberries and granulated sugar in a non-stick frying pan over medium heat until the blueberries soften and burst, stirring frequently, for about 5 minutes. Allow to cool completely and add over overnight oats when ready to eat. #yumna #feelgoodfoodie

Baked Feta Pasta, but make it low carb! it's so easy to make in 5 minutes, perfect for one serving and so delicious! INGREDIENTS 1 spaghetti squash, cut in half and seeds removed 1 (8 ounce) block feta cheese 1 cup cherry tomatoes, halved 2 cloves garlic, minced Salt and pepper, according to taste 4 tablespoons olive oil 1 handful basil, chopped INSTRUCTIONS 1. Preheat oven to 400°F degrees. Line a baking sheet with parchment paper. 2. Cut the spaghetti squash in half lengthwise, remove the seeds and discard. Place cut side up in prepared baking dish. 3. Break the feta block in half and place each half in the center of each pumpkin half. Add cherry tomatoes on top, along with garlic and olive oil. Season with salt and pepper. 4. Bake until the feta cheese looks melted and the edges are golden brown and the spaghetti squash is fork tender, about 60 minutes. 5. Toss everything together and sprinkle with fresh basil. Enjoy immediately. #yumna #feelgoodfoodie

If you love tomato soup and grilled cheese, why not mix them up in this one pot version? This is a game changer! INGREDIENTS 4 pounds ripe plum tomatoes cut in half lengthwise 1 large onion chopped 6 minced garlic cloves ¼ cup extra virgin olive oil 2 teaspoons salt 1 teaspoon black pepper ¼ teaspoon crushed red pepper 1 sprig of rosemary ¼ cup packed fresh basil leaves 1 liter vegetable stock ½ slice sourdough bread, diced 1 ½ cups shredded cheddar cheese INSTRUCTIONS 1. Preheat oven to 425°F. 2. In a large ovenproof pot or Dutch oven, add the tomatoes, onion, garlic, olive oil, salt, pepper, crushed red pepper, rosemary, and basil. Bake uncovered for 40 minutes or until tomatoes are blistered and begin to release their juices. 3. Remove from the oven, add the vegetable stock and blend until the soup is really thick. 4. Add the diced bread followed by the cheddar cheese on top and place back in the oven for another 10 minutes or until the bread is toasted and the cheese is melted. #feelgoldfoodie #yumna

These chicken Caesar salad wraps are so delicious with a satisfying crunch and perfect flavor, all wrapped in iceberg lettuce. I made it a few times and I had to try it! You have to try it! INGREDIENTS Iceberg lettuce Parmesan cheese Pastry Grilled chicken Pickled onions, optional Caesar salad dressing #feelgoodfoodie #yumna