Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 pound mushrooms, sliced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro, for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
2. Add the mushrooms and cook until they are soft, about 10 minutes.
3. Stir in the cinnamon, coriander, and cumin, and cook for another minute until fragrant.
4. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and simmer for 15 minutes.
5. Add the chopped spinach and cook until it wilts, about 2 minutes.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 110 kcal | Servings: 4 servings

The post Mushroom Spinach Soup with Middle Eastern Spices appeared first on LusciousRecipes.

Ingredients:

• For the Meatballs:
• 1 lb ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon Italian seasoning
• For the Spinach Alfredo Sauce:
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Additional:
• Cooked pasta, for serving

Directions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Mix well.
3. Form into 1-inch meatballs and place on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, until cooked through and lightly golden.
5. While meatballs are baking, make the sauce: In a saucepan over medium heat, melt butter. Add garlic and sauté until fragrant.
6. Stir in heavy cream and Parmesan, bring to a simmer, and let cook until slightly thickened, about 5 minutes.
7. Add chopped spinach to the sauce, season with salt and pepper, and cook until spinach is wilted.
8. Serve meatballs over cooked pasta, topped with the spinach Alfredo sauce.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 650 kcal | Servings: 4 servings

The post Chicken Ricotta Meatballs with Spinach Alfredo Sauce appeared first on LusciousRecipes.

Ingredients:

• 1 package (8.5 oz) cornbread mix
• 1 cup sour cream
• 1 can (15 oz) cream-style corn
• 1 can (4 oz) green chilies, drained
• 1 cup shredded cheddar cheese
• 1/2 cup chopped cooked bacon
• 1/2 cup diced green onions
• 2 eggs
• 1/4 cup melted butter
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cornbread mix, sour cream, cream-style corn, green chilies, half of the cheddar cheese, bacon, green onions, eggs, and melted butter. Season with salt and pepper to taste.
3. Pour the mixture into a greased skillet or baking dish.
4. Sprinkle the remaining cheddar cheese over the top.
5. Bake for 25-30 minutes, or until the casserole is set and the top is golden brown.
6. Let cool for a few minutes before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 350 kcal | Servings: 8 servings

The post Loaded Cornbread Casserole appeared first on LusciousRecipes.

Ingredients:

• 2 pounds chicken breast, cut into 1-inch cubes
• 1/4 cup olive oil
• 1/4 cup Parmesan cheese, grated
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Directions:

1. In a large bowl, whisk together olive oil, Parmesan cheese, minced garlic, red pepper flakes, Italian seasoning, salt, and pepper.
2. Add the chicken cubes to the bowl and toss to coat evenly. Let marinate for at least 30 minutes in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken cubes onto the soaked skewers.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is golden brown and cooked through.
6. Serve hot, garnished with extra grated Parmesan and a sprinkle of Italian seasoning if desired.

Prep Time: 40 minutes | Cooking Time: 12 minutes | Total Time: 52 minutes

Kcal: 310 kcal | Servings: 4 servings

The post Spicy Garlic Parmesan Chicken Skewers appeared first on LusciousRecipes.

Ingredients:

• 1 ready-to-use pie crust
• 4 large eggs
• 1 cup heavy cream
• 1 cup feta cheese, crumbled
• 2 cups spinach, chopped
• 1/4 cup parmesan cheese, grated
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and press it into a 9-inch quiche pan.
3. In a skillet over medium heat, heat the olive oil and sauté the onion until translucent. Add the spinach and cook until wilted. Set aside to cool.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Stir in the feta cheese, parmesan cheese, and the cooled spinach and onion mixture.
6. Pour the filling into the prepared pie crust.
7. Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown.
8. Let cool for 10 minutes before slicing and serving.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes

Kcal: 320 kcal | Servings: 6 servings

The post Spinach and Feta Quiche appeared first on LusciousRecipes.

Ingredients:

• 8 oz. mushrooms
• 1 clove garlic, minced
• 10 oz. spinach
• 4 large eggs
• 1 cup milk
• 2 oz. feta cheese
• 1/4 cup grated Parmesan
• 1/2 cup shredded mozzarella
• Salt and pepper to taste
• Non-stick spray

Directions:

1. Preheat your oven to 350°F (176°C). Spray a pie dish with non-stick spray.
2. Slice mushrooms and sauté with minced garlic in a skillet over medium heat until mushrooms are soft and all their moisture has evaporated.
3. Gradually add spinach to the skillet, allowing it to wilt. Remove from heat and let the mixture cool slightly.
4. In a medium bowl, whisk together eggs and milk. Stir in feta, Parmesan, and mozzarella. Season with salt and pepper.
5. Spread the mushroom and spinach mixture into the bottom of the pie dish, then pour the egg and cheese mixture over the vegetables.
6. Bake for 45 minutes, or until the quiche is golden brown on top and the center is set.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Kcal: 200 kcal per serving | Servings: 6 servings

The post Spinach, Mushroom, and Feta Crustless Quiche appeared first on LusciousRecipes.