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RITA'S
Kitchen
From our kitchen to yours - delicious recipes and culinary adventures
Wonderful recipes featuring delicious Tabatchnick products
Made with our amazing shelf-stable broths
Lemon Herb Roasted Chicken
(Low-Sodium Chicken Broth)
We are sharing a timeless classic that's always a hit at the dinner table: Lemon Herb Roasted Chicken.
This aromatic and succulent dish is a celebration of tender chicken infused with the bright zest of lemon and the aromatic notes of fragrant herbs.
With Lemon Herb Roasted Chicken, you'll experience the art of roasting that brings out the best in this beloved poultry dish.
Ingredients:
1 whole chicken (about 4 pounds)
4 tablespoons unsalted butter, softened
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
Salt and pepper to taste
1 cup of Tabatchnick Low-Sodium chicken broth
1 lemon, sliced
Fresh herbs for garnish (such as parsley or thyme)
Instructions:
Preheat your oven to 425°F (220°C).
Rinse the whole chicken inside and out under cold water and pat it dry with paper towels.
In a small bowl, mix the softened butter, fresh lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, dried sage, salt, and pepper until well combined.
Gently loosen the skin of the chicken by sliding your fingers under the skin near the breast and thighs, being careful not to tear it.
Spread half of the butter mixture under the skin, massaging it evenly over the chicken meat.
Rub the remaining butter mixture all over the outside of the chicken, making sure to coat it evenly.
Place the chicken in a roasting pan or a baking dish, breast side up.
Pour Tabatchnick low-sodium chicken broth into the bottom of the roasting pan.
Scatter lemon slices around the chicken in the pan.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
Baste the chicken with the juices from the pan every 20-30 minutes while roasting.
Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
Garnish the roasted chicken with fresh herbs and lemon slices before serving.
This Lemon Herb Roasted Chicken recipe with Tabatchnick low-sodium chicken broth yields a tender and flavorful chicken with a delightful citrusy and herb-infused taste.
It's perfect for a special dinner or any occasion when you want to enjoy a delicious and wholesome roasted chicken meal.
Enjoy!
Recipes made with our wonderful frozen products
Hearty Chili Mac and Cheese
(Vegetarian Chili)
Welcome back to Rita's Kitchen!
Today, we have an exciting and easy-to-make recipe that transforms our Organic Veg Chili Frozen Soup into a hearty, comforting Chili Mac and Cheese.
Perfect for a quick weeknight dinner or a cozy weekend meal, this dish is a crowd-pleaser that's sure to become a family favorite.
Ingredients:
1 pack of Tabatchnick Organic Veg Chili Frozen Soup
2 cups elbow macaroni
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh cilantro (optional)
1/2 cup diced tomatoes (optional)
1/2 cup black beans, drained and rinsed (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp olive oil
Instructions:
1. Prepare the Pasta:
o Cook the elbow macaroni according to package instructions until al dente.
Drain and set aside.
2. Heat the Organic Veg Chili Soup:
o In a large saucepan, heat the Organic Veg Chili Frozen Soup over medium heat until fully thawed and warmed through. Stir occasionally to ensure even heating.
3. Combine Pasta and Soup:
o Once the soup is heated, add the cooked macaroni to the saucepan. Stir to combine.
4. Add Cheeses and Cream:
o Reduce the heat to low. Add the shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, and sour cream to the saucepan. Stir continuously until the cheeses are fully melted and the mixture is creamy.
5. Seasoning:
o Add garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to incorporate the spices. Taste and adjust seasoning as needed.
6. Optional Add-ins:
o For extra texture and flavor, add diced tomatoes and black beans to the pot. Stir to combine and heat through.
7. Serve:
o Transfer the Chili Mac and Cheese to serving bowls. Garnish with chopped fresh cilantro if desired.
8. Enjoy:
o Serve immediately and enjoy your hearty, cheesy, and flavorful Chili Mac and Cheese!
Tips:
For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave.
This recipe is a fantastic way to elevate a simple pack of Organic Veg Chili Frozen Soup into a delicious and satisfying hearty meal.
The combination of cheesy macaroni and hearty chili makes for a perfect comfort food dish.
Give it a try and let us know how it turns out in the comments below!
Happy cooking!
Welcome back to Rita's Kitchen!
Today, we have an exciting and easy-to-make recipe that transforms our Organic Veg Chili Frozen Soup into a hearty, comforting Chili Mac and Cheese.
Perfect for a quick weeknight dinner or a cozy weekend meal, this dish is a crowd-pleaser that's sure to become a family favorite.
Ingredients:
1 pack of Tabatchnick Organic Veg Chili Frozen Soup
2 cups elbow macaroni
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh cilantro (optional)
1/2 cup diced tomatoes (optional)
1/2 cup black beans, drained and rinsed (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp olive oil
Instructions:
1. Prepare the Pasta:
o Cook the elbow macaroni according to package instructions until al dente.
Drain and set aside.
2. Heat the Organic Veg Chili Soup:
o In a large saucepan, heat the Organic Veg Chili Frozen Soup over medium heat until fully thawed and warmed through. Stir occasionally to ensure even heating.
3. Combine Pasta and Soup:
o Once the soup is heated, add the cooked macaroni to the saucepan. Stir to combine.
4. Add Cheeses and Cream:
o Reduce the heat to low. Add the shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, and sour cream to the saucepan. Stir continuously until the cheeses are fully melted and the mixture is creamy.
5. Seasoning:
o Add garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to incorporate the spices. Taste and adjust seasoning as needed.
6. Optional Add-ins:
o For extra texture and flavor, add diced tomatoes and black beans to the pot. Stir to combine and heat through.
7. Serve:
o Transfer the Chili Mac and Cheese to serving bowls. Garnish with chopped fresh cilantro if desired.
8. Enjoy:
o Serve immediately and enjoy your hearty, cheesy, and flavorful Chili Mac and Cheese!
Tips:
For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave.
This recipe is a fantastic way to elevate a simple pack of Organic Veg Chili Frozen Soup into a delicious and satisfying hearty meal.
The combination of cheesy macaroni and hearty chili makes for a perfect comfort food dish.
Give it a try and let us know how it turns out in the comments below!
Happy cooking!
Loaded Chili Cheese Dogs
(Vegetarian Chili)
Welcome back to Rita's Kitchen.
Today, we're transforming a classic favorite into something extraordinary with our Organic Veg Chili. Get ready for Loaded Chili Cheese Dogs that are perfect for a summer cookout, game day, or any time you crave a hearty and delicious meal.
Let's dive in!
Ingredients:
1 pack of Organic Veg Chili
6 high-quality hot dogs
6 hot dog buns
1 cup shredded cheddar cheese
1/2 cup diced onions
1/2 cup diced
1/4 cup pickled jalapeños (optional)
1/4 cup sour cream (optional)
2 tbsp chopped fresh cilantro
1 tbsp olive oil or butter (for toasting buns)
Ketchup and mustard, for serving
Salt and pepper to taste
Instructions:
1. Heat the Organic Veg Chili:
In a medium saucepan, heat the frozen Organic Veg Chili over medium heat until fully thawed and warmed through. Stir occasionally to ensure even heating.
2. Cook the Hot Dogs:
Grill the hot dogs over medium-high heat until they are nicely charred and heated through, about 5-7 minutes. Alternatively, you can cook them in a skillet or boil them according to package instructions.
3. Toast the Buns:
While the hot dogs are cooking, heat a large skillet over medium heat. Spread a thin layer of olive oil or butter on the inside of each hot dog bun. Place the buns in the skillet, cut side down, and toast until golden brown, about 2-3 minutes.
4. Assemble the Chili Cheese Dogs:
Place a hot dog in each toasted bun. Spoon a generous amount of the heated Organic Veg Chili over each hot dog.
5. Add the Cheese:
Sprinkle shredded cheddar cheese over the chili on each hot dog. The heat from the chili will help melt the cheese.
6. Toppings:
Add diced onions, diced tomatoes, and pickled jalapeños on top of the cheese. For an extra touch of creaminess, add a dollop of sour cream on top.
7. Garnish:
Sprinkle chopped fresh cilantro over the top of each loaded chili cheese dog. Season with salt and pepper to taste.
8. Serve:
Serve immediately with ketchup and mustard on the side. Enjoy your Loaded Chili Cheese Dogs while they're hot!
Tips:
· For a smoky flavor, try grilling the hot dogs and toasting the buns on an outdoor grill.
· Customize your toppings with what you have on hand – avocado, shredded lettuce, or crushed tortilla chips would all be great additions.
· Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use.
These Loaded Chili Cheese Dogs are a fantastic way to use our Organic Veg Chili Frozen Soup, turning a simple hot dog into a gourmet meal that's sure to impress.
Happy cooking!
Welcome back to Rita's Kitchen.
Today, we're transforming a classic favorite into something extraordinary with our Organic Veg Chili. Get ready for Loaded Chili Cheese Dogs that are perfect for a summer cookout, game day, or any time you crave a hearty and delicious meal.
Let's dive in!
Ingredients:
1 pack of Organic Veg Chili
6 high-quality hot dogs
6 hot dog buns
1 cup shredded cheddar cheese
1/2 cup diced onions
1/2 cup diced
1/4 cup pickled jalapeños (optional)
1/4 cup sour cream (optional)
2 tbsp chopped fresh cilantro
1 tbsp olive oil or butter (for toasting buns)
Ketchup and mustard, for serving
Salt and pepper to taste
Instructions:
1. Heat the Organic Veg Chili:
In a medium saucepan, heat the frozen Organic Veg Chili over medium heat until fully thawed and warmed through. Stir occasionally to ensure even heating.
2. Cook the Hot Dogs:
Grill the hot dogs over medium-high heat until they are nicely charred and heated through, about 5-7 minutes. Alternatively, you can cook them in a skillet or boil them according to package instructions.
3. Toast the Buns:
While the hot dogs are cooking, heat a large skillet over medium heat. Spread a thin layer of olive oil or butter on the inside of each hot dog bun. Place the buns in the skillet, cut side down, and toast until golden brown, about 2-3 minutes.
4. Assemble the Chili Cheese Dogs:
Place a hot dog in each toasted bun. Spoon a generous amount of the heated Organic Veg Chili over each hot dog.
5. Add the Cheese:
Sprinkle shredded cheddar cheese over the chili on each hot dog. The heat from the chili will help melt the cheese.
6. Toppings:
Add diced onions, diced tomatoes, and pickled jalapeños on top of the cheese. For an extra touch of creaminess, add a dollop of sour cream on top.
7. Garnish:
Sprinkle chopped fresh cilantro over the top of each loaded chili cheese dog. Season with salt and pepper to taste.
8. Serve:
Serve immediately with ketchup and mustard on the side. Enjoy your Loaded Chili Cheese Dogs while they're hot!
Tips:
· For a smoky flavor, try grilling the hot dogs and toasting the buns on an outdoor grill.
· Customize your toppings with what you have on hand – avocado, shredded lettuce, or crushed tortilla chips would all be great additions.
· Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use.
These Loaded Chili Cheese Dogs are a fantastic way to use our Organic Veg Chili Frozen Soup, turning a simple hot dog into a gourmet meal that's sure to impress.
Happy cooking!
Vegetarian Chili Stuffed Sweet Potatoes
(Vegetarian Chili)
Ingredients:
4 medium-sized sweet potatoes
2 cups vegetarian chili
½ cup shredded Mexican blend cheese (or vegan cheese)
¼ cup chopped green onions
¼ cup plain Greek yogurt or sour cream (optional)
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Pierce the sweet potatoes with a fork several times and place them on a baking sheet.
Bake in the preheated oven for about 45-60 minutes until tender.
Remove the sweet potatoes from the oven and let them cool slightly.
Slice each sweet potato lengthwise and slightly mash the flesh with a fork.
Spoon the vegetarian chili onto each sweet potato and sprinkle with shredded cheese.
Place the stuffed sweet potatoes back in the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Remove from the oven and sprinkle with chopped green onions.
Serve with a dollop of Greek yogurt or sour cream if desired.
This recipe offers delicious ways to enjoy vegetarian chili in creative and satisfying dishes.
Our Vegetarian Chili is available in major grocery chains across the country.
Enjoy!
Ingredients:
4 medium-sized sweet potatoes
2 cups vegetarian chili
½ cup shredded Mexican blend cheese (or vegan cheese)
¼ cup chopped green onions
¼ cup plain Greek yogurt or sour cream (optional)
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Pierce the sweet potatoes with a fork several times and place them on a baking sheet.
Bake in the preheated oven for about 45-60 minutes until tender.
Remove the sweet potatoes from the oven and let them cool slightly.
Slice each sweet potato lengthwise and slightly mash the flesh with a fork.
Spoon the vegetarian chili onto each sweet potato and sprinkle with shredded cheese.
Place the stuffed sweet potatoes back in the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Remove from the oven and sprinkle with chopped green onions.
Serve with a dollop of Greek yogurt or sour cream if desired.
This recipe offers delicious ways to enjoy vegetarian chili in creative and satisfying dishes.
Our Vegetarian Chili is available in major grocery chains across the country.
Enjoy!
Creamed Spinach Quesadilla
(Creamed Spinach)
Creamed Spinach Quesadilla: These quesadillas are a delicious and satisfying meal option that combines the creamy goodness of Tabatchnick creamed spinach with the gooey melted cheese.
So, let's gather around the stove, spice up our tortillas, and embark on a mouthwatering journey! Get ready to savor the deliciousness that awaits in every scrumptious bite!
Ingredients:
1 container of Tabatchnick creamed spinach
(Available in major grocery chains across the country)
1 cup shredded mozzarella cheese
1/2 cup diced red bell pepper
1/4 cup diced red onion
4 large flour tortillas
2 tablespoons olive oil (for cooking)
Sour cream and salsa (for serving)
Instructions:
Thaw Tabatchnick creamed spinach.
In a large bowl, mix Tabatchnick creamed spinach, shredded mozzarella, diced red bell pepper, and diced red onion until well combined.
Lay out a flour tortilla and spread a quarter of the creamed spinach mixture on one half of the tortilla.
Fold the other half of the tortilla over the filling, creating a half-moon shape.
Repeat with the remaining tortillas and filling.
In a large skillet, heat olive oil over medium heat.
Cook the quesadillas for about 2-3 minutes on each side, or until they are golden brown and the cheese has melted.
Remove the quesadillas from the skillet and cut each one into wedges.
Serve the Creamed Spinach and Chicken Quesadillas with sour cream and salsa on the side for dipping.
Enjoy!
Check out our store locator page to find the grocery chain in your area that carries our delicious Creamed Spinach!
Creamed Spinach Quesadilla: These quesadillas are a delicious and satisfying meal option that combines the creamy goodness of Tabatchnick creamed spinach with the gooey melted cheese.
So, let's gather around the stove, spice up our tortillas, and embark on a mouthwatering journey! Get ready to savor the deliciousness that awaits in every scrumptious bite!
Ingredients:
1 container of Tabatchnick creamed spinach
(Available in major grocery chains across the country)
1 cup shredded mozzarella cheese
1/2 cup diced red bell pepper
1/4 cup diced red onion
4 large flour tortillas
2 tablespoons olive oil (for cooking)
Sour cream and salsa (for serving)
Instructions:
Thaw Tabatchnick creamed spinach.
In a large bowl, mix Tabatchnick creamed spinach, shredded mozzarella, diced red bell pepper, and diced red onion until well combined.
Lay out a flour tortilla and spread a quarter of the creamed spinach mixture on one half of the tortilla.
Fold the other half of the tortilla over the filling, creating a half-moon shape.
Repeat with the remaining tortillas and filling.
In a large skillet, heat olive oil over medium heat.
Cook the quesadillas for about 2-3 minutes on each side, or until they are golden brown and the cheese has melted.
Remove the quesadillas from the skillet and cut each one into wedges.
Serve the Creamed Spinach and Chicken Quesadillas with sour cream and salsa on the side for dipping.
Enjoy!
Check out our store locator page to find the grocery chain in your area that carries our delicious Creamed Spinach!
Chili Nachos
(Vegetarian Chili)
We at Tabatchnick, celebrate the joy of experimenting with bold flavors and creative twists on classic dishes, and our journey with Vegetarian Chili Nachos has been an absolute delight.
We hope this vibrant and wholesome recipe has inspired you to explore the world of meatless meals and embrace the deliciousness of vegetarian cuisine.
With its hearty and flavorful vegetarian chili, piled high on a bed of crispy tortilla chips and topped with an array of vibrant toppings, Vegetarian Chili Nachos prove that meat-free dishes can be both satisfying and utterly delicious.
Whether you're a seasoned plant-based eater or simply looking to add more variety to your meals, our step-by-step guide has guided you through crafting nachos that are packed with taste and goodness.
Ingredients:
Tortilla chips
2 cups Tabatchnick vegetarian chili
1 cup shredded Monterey Jack cheese (or vegan cheese)
½ cup diced tomatoes
¼ cup sliced black olives
¼ cup diced red onion
Sour cream or Greek yogurt (optional)
Fresh cilantro for garnish (optional)
Instructions:
Thaw Tabatchnick Veg chili
Preheat the oven to 375°F (190°C).
Spread a layer of tortilla chips on a baking sheet or oven-safe dish.
Spoon the vegetarian chili evenly over the chips.
Sprinkle the shredded cheese, diced tomatoes, sliced black olives, and diced red onion over the chili.
Bake in the preheated oven for about 10-15 minutes until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly.
Serve the nachos with a dollop of sour cream or Greek yogurt, and garnish with fresh cilantro if desired.
Thank you for joining us in this mouthwatering journey!
Until our next culinary exploration, may your kitchen be filled with creativity and the delightful goodness of Vegetarian Chili Nachos.
Happy cooking!
We at Tabatchnick, celebrate the joy of experimenting with bold flavors and creative twists on classic dishes, and our journey with Vegetarian Chili Nachos has been an absolute delight.
We hope this vibrant and wholesome recipe has inspired you to explore the world of meatless meals and embrace the deliciousness of vegetarian cuisine.
With its hearty and flavorful vegetarian chili, piled high on a bed of crispy tortilla chips and topped with an array of vibrant toppings, Vegetarian Chili Nachos prove that meat-free dishes can be both satisfying and utterly delicious.
Whether you're a seasoned plant-based eater or simply looking to add more variety to your meals, our step-by-step guide has guided you through crafting nachos that are packed with taste and goodness.
Ingredients:
Tortilla chips
2 cups Tabatchnick vegetarian chili
1 cup shredded Monterey Jack cheese (or vegan cheese)
½ cup diced tomatoes
¼ cup sliced black olives
¼ cup diced red onion
Sour cream or Greek yogurt (optional)
Fresh cilantro for garnish (optional)
Instructions:
Thaw Tabatchnick Veg chili
Preheat the oven to 375°F (190°C).
Spread a layer of tortilla chips on a baking sheet or oven-safe dish.
Spoon the vegetarian chili evenly over the chips.
Sprinkle the shredded cheese, diced tomatoes, sliced black olives, and diced red onion over the chili.
Bake in the preheated oven for about 10-15 minutes until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly.
Serve the nachos with a dollop of sour cream or Greek yogurt, and garnish with fresh cilantro if desired.
Thank you for joining us in this mouthwatering journey!
Until our next culinary exploration, may your kitchen be filled with creativity and the delightful goodness of Vegetarian Chili Nachos.
Happy cooking!
Stuffed Bell Peppers
(Vegetarian Chili)
Welcome to Rita's Kitchen, a haven for food enthusiasts seeking delectable and wholesome recipes! Today, we're thrilled to present a mouthwatering dish that's both nutritious and bursting with flavors: Vegetarian Chili Stuffed Bell Peppers. These vibrant bell peppers, generously filled with hearty and flavorful vegetarian chili, create a culinary masterpiece that's sure to delight your taste buds.
With Vegetarian Chili Stuffed Bell Peppers, you'll experience the perfect balance of textures and taste, making every bite a delightful journey.
So, let's put on our aprons and get ready to fill our kitchens with enticing aromas and mouthwatering flavors. Get ready to savor every colorful and nutritious bite of Vegetarian Chili Stuffed Bell Peppers.
Ingredients:
4 bell peppers (any color)
2 cups Tabatchnick vegetarian chili
1 cup cooked quinoa
½ cup shredded cheddar cheese (or vegan cheese)
Fresh cilantro for garnish (optional)
Instructions:
Thaw Vegetarian Chili
Preheat the oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes from the inside.
In a bowl, mix together the vegetarian chili and cooked quinoa.
Stuff each bell pepper with the chili-quinoa mixture and place them in a baking dish.
Sprinkle the shredded cheese on top of each stuffed pepper.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
Garnish with fresh cilantro and serve hot.
Our journey with Vegetarian Chili Stuffed Bell Peppers has been an absolute delight, and we hope this wholesome and flavorful recipe has inspired you to explore the wonderful world of meatless meals!
Enjoy!
Welcome to Rita's Kitchen, a haven for food enthusiasts seeking delectable and wholesome recipes! Today, we're thrilled to present a mouthwatering dish that's both nutritious and bursting with flavors: Vegetarian Chili Stuffed Bell Peppers. These vibrant bell peppers, generously filled with hearty and flavorful vegetarian chili, create a culinary masterpiece that's sure to delight your taste buds.
With Vegetarian Chili Stuffed Bell Peppers, you'll experience the perfect balance of textures and taste, making every bite a delightful journey.
So, let's put on our aprons and get ready to fill our kitchens with enticing aromas and mouthwatering flavors. Get ready to savor every colorful and nutritious bite of Vegetarian Chili Stuffed Bell Peppers.
Ingredients:
4 bell peppers (any color)
2 cups Tabatchnick vegetarian chili
1 cup cooked quinoa
½ cup shredded cheddar cheese (or vegan cheese)
Fresh cilantro for garnish (optional)
Instructions:
Thaw Vegetarian Chili
Preheat the oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes from the inside.
In a bowl, mix together the vegetarian chili and cooked quinoa.
Stuff each bell pepper with the chili-quinoa mixture and place them in a baking dish.
Sprinkle the shredded cheese on top of each stuffed pepper.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
Garnish with fresh cilantro and serve hot.
Our journey with Vegetarian Chili Stuffed Bell Peppers has been an absolute delight, and we hope this wholesome and flavorful recipe has inspired you to explore the wonderful world of meatless meals!
Enjoy!
Creamed Spinach and Artichoke Dip
(Creamed Spinach)
Welcome to Rita's Kitchen, where we delight in creating flavorful recipes for you to enjoy! Today, we're excited to share another mouthwatering creation featuring Tabatchnick creamed spinach.
This versatile ingredient adds a creamy and delicious touch to various dishes. So, let's get ready to explore and savor the delightful flavors in this latest recipe! Whether you're a seasoned home cook or a kitchen novice, there's something here for everyone. Let's dive in and whip up something scrumptious together!
Ingredients:
1 container of Tabatchnick creamed spinach
1 cup canned artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper to taste
Tortilla chips, crackers, or bread slices (for serving)
Instructions:
Thaw Tabatchnick Creamed Spinach
Preheat your oven to 375°F (190°C).
In a large bowl, combine Tabatchnick creamed spinach, chopped artichoke hearts, shredded mozzarella, grated Parmesan, mayonnaise, sour cream, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.
Transfer the mixture to an oven-safe baking dish.
Bake in the preheated oven for about 20-25 minutes or until the dip is heated through, and the top is bubbly and lightly browned.
Remove the baking dish from the oven and let the dip cool slightly.
Serve the Creamed Spinach and Artichoke Dip with tortilla chips, crackers, or bread slices for dipping.
This creamy and flavorful dip is a perfect appetizer for parties or gatherings! Now go enjoy!
Welcome to Rita's Kitchen, where we delight in creating flavorful recipes for you to enjoy! Today, we're excited to share another mouthwatering creation featuring Tabatchnick creamed spinach.
This versatile ingredient adds a creamy and delicious touch to various dishes. So, let's get ready to explore and savor the delightful flavors in this latest recipe! Whether you're a seasoned home cook or a kitchen novice, there's something here for everyone. Let's dive in and whip up something scrumptious together!
Ingredients:
1 container of Tabatchnick creamed spinach
1 cup canned artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper to taste
Tortilla chips, crackers, or bread slices (for serving)
Instructions:
Thaw Tabatchnick Creamed Spinach
Preheat your oven to 375°F (190°C).
In a large bowl, combine Tabatchnick creamed spinach, chopped artichoke hearts, shredded mozzarella, grated Parmesan, mayonnaise, sour cream, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.
Transfer the mixture to an oven-safe baking dish.
Bake in the preheated oven for about 20-25 minutes or until the dip is heated through, and the top is bubbly and lightly browned.
Remove the baking dish from the oven and let the dip cool slightly.
Serve the Creamed Spinach and Artichoke Dip with tortilla chips, crackers, or bread slices for dipping.
This creamy and flavorful dip is a perfect appetizer for parties or gatherings! Now go enjoy!
Creamed Spinach Stuffed Mushrooms
(Creamed Spinach)
We're excited to introduce you to the versatile world of Tabatchnick creamed spinach.
With its convenience and deliciousness, this creamy spinach is the perfect addition to a multitude of dishes.
Join us as we explore a delectable recipe that showcases the magic of Tabatchnick creamed spinach.
Whether you're a seasoned cook or an adventurous novice, these recipes will surely inspire your kitchen adventures. So, let's dive into the goodness that Tabatchnick creamed spinach has to offer and whip up some culinary magic in your Kitchen!
Ingredients:
1 container of Tabatchnick creamed spinach
16-20 medium-sized button mushrooms
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons bread crumbs
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Thaw Tabatchnick creamed spinach.
Preheat your oven to 375°F (190°C).
Remove the stems from the mushrooms and hollow out the centers slightly to create space for the filling.
In a bowl, combine Tabatchnick creamed spinach, shredded mozzarella, grated Parmesan, and bread crumbs.
Mix until well combined.
Season the filling mixture with salt and pepper to taste.
Stuff each mushroom cap with the creamed spinach mixture, pressing it down lightly.
Place the stuffed mushrooms on a baking sheet or in an oven-safe dish.
Drizzle olive oil over the stuffed mushrooms.
Bake in the preheated oven for about 15-18 minutes or until the mushrooms are tender, and the filling is heated through and lightly browned on top.
Garnish with chopped fresh parsley before serving.
These Creamed Spinach Stuffed Mushrooms make a delicious appetizer or side dish for any occasion.
We're excited to introduce you to the versatile world of Tabatchnick creamed spinach.
With its convenience and deliciousness, this creamy spinach is the perfect addition to a multitude of dishes.
Join us as we explore a delectable recipe that showcases the magic of Tabatchnick creamed spinach.
Whether you're a seasoned cook or an adventurous novice, these recipes will surely inspire your kitchen adventures. So, let's dive into the goodness that Tabatchnick creamed spinach has to offer and whip up some culinary magic in your Kitchen!
Ingredients:
1 container of Tabatchnick creamed spinach
16-20 medium-sized button mushrooms
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons bread crumbs
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Thaw Tabatchnick creamed spinach.
Preheat your oven to 375°F (190°C).
Remove the stems from the mushrooms and hollow out the centers slightly to create space for the filling.
In a bowl, combine Tabatchnick creamed spinach, shredded mozzarella, grated Parmesan, and bread crumbs.
Mix until well combined.
Season the filling mixture with salt and pepper to taste.
Stuff each mushroom cap with the creamed spinach mixture, pressing it down lightly.
Place the stuffed mushrooms on a baking sheet or in an oven-safe dish.
Drizzle olive oil over the stuffed mushrooms.
Bake in the preheated oven for about 15-18 minutes or until the mushrooms are tender, and the filling is heated through and lightly browned on top.
Garnish with chopped fresh parsley before serving.
These Creamed Spinach Stuffed Mushrooms make a delicious appetizer or side dish for any occasion.
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