Spicy Orange Chicken & Bok Choy

• 

  serves 4

  Clean eating magazine
  total time 25 mins
  prep 15

Ingredients~

                               

• • 6 oz brown rice noodles
  • 2 tsp oil- safflower
  • 500 grams or 1 lb chicken breast, cubed
  • 2 cloves garlic chopped
  • 2 cups bok choy chopped
  • 2 cups mandarin oranges (drained)
  • 1 Tbsp low-sodium soy sauce
  • 1/2 tsp red pepper flakes and pepper
  • 1/4 cup green onions chopped
  • 2 Tbsp cilantro

• Instructions 

  1. Cook Noodles
  2. In a large skillet heat oil , add chicken and garlic and cook stirring for 3-5 mins until chicken is golden brown
  3. Add 2 cups of bok choy and cook for 2 mins.
  4. Add oranges, soya sauce and spices
  5. Bring to a simmer and cook 3-5 mins until chicken is cooked and oranges break down
  6. Remove from heat and stir in green onions and cilantro
  7. Serve over noodles

Take Me on vacation Oatmeal

Ingredients:
1/2 cup old-fashioned rolled oats (not instant)
1/2 cup oat bran
1/8 tsp sea salt
1 cup unsweetened almond milk
1/4 cup protein powder (optional)
1 ripe mango, peeled and pitted, diced
1 tsp roasted golden flaxseed
2 tbsp chopped cashews
1 tbsp unsweetened flaked coconut

Preparation:
Combine oats, oat bran and salt with 2 1/4 cups water in a small saucepan over medium high heat until simmering. Reduce heat to low and cook, stirring until mixture thickens and water is absorbed, about 3 minutes. Remove from heat and let sit two minutes.
Divide cereal equally between 2 bowls. Whisk together almond milk and protein powder, and pour over cereal. Top with mango, flaxseed, cashews and coconut.

Chewy Coconut Lime Sugar Cookies

Chewy Coconut Lime Sugar Cookies

Source: My Baking Addiction

Ingredients:

2 3/4 cups all-purpose flour

1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
½ cup sugar for rolling cookies

Instructions:
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven’t already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren’t watching closely.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Oven Baked Chicken Fajitas

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Strawberry Spinach Salad with Strawberry Dressing

Yield: Serves 4-6

ingredients:

1 lb. fresh spinach
1 cup strawberries, sliced
1/4 cup almonds
2 ounces feta cheese

Strawberry Dressing:

7 large strawberries, cut in half
Fresh lemon juice, from 1 lemon
Drizzle of agave nectar
Salt and pepper, to taste

directions:

1. Place the spinach in a medium bowl. Top with sliced strawberries, almonds, and feta cheese.

2. For the dressing, put the cut up strawberries in a blender. Squeeze lemon juice into the blender. Drizzle the strawberries with agave nectar. If your strawberries are ripe and sweet, you will only need a little agave nectar. Make according to your taste. Blend until smooth. Season with salt and pepper.

3. Pour dressing over spinach and strawberry salad.

Roasted Garlic-Parmesan Cauliflower

*good jackson likes
Recipe by ourbestbites.com

Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (stuff in a green can a-okay!)

 Instructions
Preheat oven to 400 degrees.
 Place olive oil and garlic in a small bowl. Heat in microwave for about 20 seconds and set aside. Remove stem and leaves from cauliflower head and trim into large florets. Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet. Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper. Use clean hands to toss to coat. Add more olive oil if needed. Bake for 15 minutes and then toss with spatula. Bake 10 more and then toss with Parmesan cheese. Continue baking for 5-10 minutes until slightly golden brown on edges

Honey and Pecan-Glazed Salmon

*Good Kevin likes
Honey and Pecan-Glazed Salmon by WeightWatchers
15 minute
cookbook WeightWatchers Points: 8 Calories: 356 per fillet Ingredients:

1/4 cup honey
4 teaspoons finely chopped pecans
1 Tablespoon soy sauce
4 (6 oz) salmon fillets
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:
1. Preheat oven to 425 degrees.
2. Combine first three ingredients in a large zip-top bag. Sprinkle fish with salt and pepper; add to bag and seal. Marinate in refrigerator at least 15 minutes. I like to marinate mine all day so all that flavor gets infused. 3. Remove fish and nuts from bad, reserving marinade. Place fish on foil lined pan and top with nuts.
4. Bake at 425 degrees for 15 minutes or until fish flakes easily with a fork, basting fish twice with reserved marinade while baking.

Chinese Chicken Salad

serves 2 *6 times a year in the summer

 12 3-inch wonton skins, sliced into 1/4″ strips 1/4 cup canola or corn oil for frying
4 cups chopped romaine lettuce
1 chicken breast, shredded
2 green onions, chopped
1/4 cup sliced almonds, toasted lightly
1 tablespoon sesame seeds
2 cups cooked fusilli pasta noodles, cooled dressing
1 1/2 tablespoons vegetable or grapeseed oil
6 tablespoons seasoned rice vinegar
1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste)
1 1/2 teaspoons sugar
2 teaspoons light soy sauce
2 tablespoon sesame seeds
1/2 teaspoon fresh ground pepper
1/8 teaspoon salt

 1. Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don’t burn. Remove from oil and drain on paper towels until cooled.
2. In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.
3. Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with 2-3 tablespoons of sesame dressing and top with sesame seeds and wonton strips and serve.

Sweet Pork Tacos with Cilantro Lime Slaw

Cilantro Lime Slaw

1 package red cabbage or 1/2 head shredded
1 c. Mayonnaise
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

 Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.

Roasted Sweet Pork 6 (approx) pounds

Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (20 oz)
2 tsp. Chili Powder
1 tsp. Cumin 1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

 Combine all ingredients into your crockpot and cook on low overnight or until meat is tender.

 Then she placed the meat on top of a tortilla (we used grilled corn tortillas…….but I’m sure flour would be good too) and then the slaw on top of that. Fold in half and take your first mouth-watering bite. She also suggested using the meat in burritos or tostadas as well. Or heck, you know this stuff would be good on a sandwich, or even just by itself…….with a fork. Just sayin’. ;o) Enjoy.  Can freeze meat!

Red Berry Risotto Oatmeal

*Serves 4-6

INGREDIENTS:
1/2 cup regular rolled oats or steel-ground oats (such as McCann’s Irish Oatmeal)
1 cup Arborio rice
1/2 cup heavy cream, half-and-half or milk (using lowfat milk will make it less creamy but still delicious)
6 cups water
1 tablespoon pure vanilla extract or 1 vanilla bean scraped
1/2 cup sugar
1/4 teaspoon salt

1 cup ripe raspberries
1 cup ripe strawberries, quartered
OR
1 bag frozen raspberries, thawed and lightly drained

DIRECTIONS:
In a rice cooker (or large pot) add all the ingredients, except the fruit. Cook until done in a rice cooker. If using a pot, bring the mixture to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes, stirring occasionally.

Add the raspberries and stir to combine. If using fresh fruit, stir in the strawberries and continue to stir until the berries have turned the risotto slightly pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving the morning of and not to the whole batch.

Naan – Indian Flatbread

*Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

*Makes about 12 pieces of naan
*Take 2 1/2 hours to rise.....then plus some for prep & cooking
INGREDIENTS:
3-4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon active dry or instant yeast
1 1/2 cups milk
1 teaspoon sugar
3-4 tablespoons, melted butter

DIRECTIONS:
Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with the second paragraph of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.

Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface (I like to use my roul’pat for this) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don’t have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan – you’ll have to experiment with cooking times but I’ve seen either of those methods used with cooking naan also.)

Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.

Coconut Shrimp Curry

*could do chicken instead of shrimp
*Serves 6
*Kevin said 8 times a year in the colder months

INGREDIENTS:
For the shrimp marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 pounds large or extra-large shrimp, peeled and deveined

For the sauce:
1 tablespoon canola oil
1 medium red or yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro

Hot cooked rice for serving, if desired

DIRECTIONS:
For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.

Fresh Fruit with Honey-Yogurt Dip

printed from melskitchencafe.com
*Makes about 2 cups of dip

INGREDIENTS:

2 cups plain or vanilla Greek yogurt
1/2 cup honey (decrease to 1/4 cup if using vanilla yogurt)
1/2 teaspoon ground cinnamon
Assorted fresh fruit like apples, pineapple, strawberries, bananas, etc.

DIRECTIONS:

In a medium bowl, combine the yogurt, honey and cinnamon. Stir well. Cover and refrigerate for at least an hour. Serve on a platter with fresh fruit. The dip keeps well in the refrigerator for 3-4 days.

Homemade Ketchup

Ingredients:

1 can tomato paste
1/4 c water
2 T sucanat sugar
1/2 tsp sea salt
1/4 tsp cumin
1/4 tsp dry mustard
1/4 tsp cinnamon
1/8 tsp ground cloves
2 T cider vinegar

Preparation:

In a small bow mix all ingredients together. Place in a tightly sealed container.

From Clean eat mag=
Serves: 1
Makes: 1/3 cup
Hands-on time: 5 minutes
Total time: 5 minutes

INGREDIENTS:
3 tbsp tomato paste
2 tsp onion, grated
1 clove garlic, minced
1 tbsp apple cider vinegar
1 tsp raw honey

INSTRUCTIONS:
Whisk all ingredients together in a bowl. Ketchup can be made a few days ahead of time and stored in refrigerator in a sealed container for about 1 week.

Sloppy Joes Clean

4 sandwiches Prep time: 15 mins Cook time: 10 mins

Ingredients:

1/2 c. low sodium chili sauce or clean ketchup or 1/4 1/4
2T tomato paste
1T Worcestershire sauce
1tsp cumin, sea salt, pepper and chili powder
1 T white wine vinegar
1 T dried, crumbled oregano
1 T olive oil
1/4 c finely chopped sweet onion
1/4 c finely chopped celery
1 clove garlic, pressed
1 ground lean ground turkey or bison
3/4 c cooked brown rice
Handful chopped scallions
4 multi-grain buns or wraps
1/4 homemade hummus

In a small bowl combine chili sauce, tomato paste, Worcestershire sauce, spices, vinegar and oregano. Mix well. Set aside

Heat live oil in a med skillet. Saute onions, celery and garlic for 5 minutes. Add ground meat, let brown for 5 minutes. Drain excess oil.

Combine brown meat with spice mixture, cooked brn rice and scallion and mix gently.

Spread each side with a T of hummus. Spoon about 1 c of the meat mixture on to one side of the bun. Top with the other and cut in half.

Apple Cider Floats

Ingredients
1 cup apple cider
1/2 cup ginger ale
1-2 scoops vanilla ice cream, or any seasonal flavor such as cinnamon or apple pie
ground cinnamon and nutmeg for sprinkling
1-2 tablespoons jarred caramel sauce

Pour apple cider and ginger ale into a glass. Add vanilla ice cream. Sprinkle on nutmeg and cinnamon to taste and drizzle caramel sauce on top. Serve immediately with a straw and a spoon.

Yield: one serving

Pumpkin Whoopie Pies

INGREDIENTS:
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Honey Lime Chicken Enchiladas

YIELD: 6 SERVINGS

HONEY LIME CHICKEN {OR PORK} ENCHILADAS

PREP TIME 30 MINUTES

 

COOK TIME 30 MINUTES

 

ADDITIONAL TIME 30 MINUTES

 

TOTAL TIME 1 HOUR 30 MINUTES

INGREDIENTS

•  6 tablespoons honey 
•  5 to 6 tablespoons lime juice (2 to 3 large limes) 
•  1 tablespoon chili powder 
•  1/2 teaspoon garlic powder 
•  1/4 teaspoon coarse, kosher salt 
•  1/8 to 1/4 teaspoon black pepper (I use coarsely ground) 
•  2 pounds chicken, cooked and shredded - about 4 cups total (see note) 
•  8 to 10 flour or corn tortillas (about 6- to 8-inches) 
•  4 cups (about 1 pound) shredded Monterey jack cheese (or a combo of cheddar and Monterey Jack) 
•  16 ounces green enchilada sauce (see note) 
•  1 cup heavy cream, sour cream, or half-and-half 
•  Additional Toppings (optional): sour cream, chopped tomatoes, extra lime wedges, avocado, chopped cilantro 

INSTRUCTIONS

1. In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.
2. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
3. Fill flour tortillas with chicken (save the leftover marinade!) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the leftover marinade and the the cream (or sour cream/half-and-half).
4. Spread sauce evenly on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Serve with chopped tomatoes, salsa, sour cream, extra lime wedges, chopped cilantro, and/or avocado. 

NOTES

A rotisserie chicken works great in this recipe. Or, this is my go-to quick stovetop method for making cooked, shredded chicken at home. Otherwise, I often throw chicken breasts in the Instant Pot with 1 cup broth and some salt and pepper and cook for 8-12 minutes at high pressure and then shred (discarding liquid).

Here is an easy, delicious recipe for homemade green enchilada sauce. Green salsa also works for this dish (slightly different flavor profile and the consistency is a bit thinner than enchilada sauce). Also, if you want to skip the cream in the topping all together, you can mix the remaining green enchilada sauce or salsa with the leftover marinade and spread that over the top of the enchiladas and sprinkle with cheese. 

Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top. The tortillas may be a bit softer after freezing and baking.

Honey Lime Chicken Enchiladas

These enchiladas are one of our favorites! The filling includes marinated Honey lime chicken, black beans, corn, and cheese, rolled in tortillas and smothered in salsa verde. 

Prep Time20 mins

Cook Time30 mins

Marinate15 mins

Total Time50 mins

Course: Main Course

Cuisine: Mexican

 

Servings: 10 enchiladas

 

Calories: 364kcal

 

Author: Lauren Allen

Ingredients

• 1 pound boneless skinless chicken breasts
• 15 ounce can black beans , drained and rinsed
• 1 cup corn (fresh or frozen) cooked
• 16 ounce bottles Salsa verde
• 10 large flour tortillas
• 3 cups Monterey Jack Cheeses , shredded

For the marinade:

• 1/3 cup honey
• 1/2 cup lime juice
• 2 teaspoons chili powder
• ½ teaspoon paprika
• 1/2 teaspoon cumin
• ¼ teaspoon cayenne pepper optional
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For Garnish

• sour cream
• fresh cilantro

Instructions

• Cook chicken and shred with forks (or use leftover cooked chicken or rotisserie chicken).
• Whisk the marinade ingredients together in a liquid measuring cup (Should make about 1 cup). Add 2/3 cup of the marinade into the bowl with the chicken. Cover and refrigerate for 30 minutes or up to several hours. 
• Add chili verde sauce to the remaining 1/3 cup of marinade and stir to combine. If the green chiles are chunky I like to pulse the sauce with an immersion blender until smooth. 
• Add beans, corn to the chicken mixture. Fill the tortillas with a spoonful of the chicken filling and sprinkle a generous handful of cheese on top (reserving about 1 cup of cheese for topping on the enchiladas at the end). 
• Roll up the tortillas and place them in the pan, seam side down. 
• Pour the green chili sauce on top of the enchiladas. Sprinkle with remaining cheese.
• Bake at 350 degrees F for 30 minutes, then place under broiler for 2-3 minutes or until cheese is golden.