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5 Cheese Dinner Recipes made with Fresh Ingredeints

These 5 dinner recipes with cheese feature fresh ingredients and a variety of flavors everyone will love. Recipes include a sheet pan supper, slow cooker meal, easy tacos, cheesy soup and a seasonal salad.
Course Chicken, Dinner, Salad, slow cooker, Soup

Ingredients

Sheet Pan Lemon Herb Chicken

  • 1 1/2 tablespoons olive oil
  • 2 1/2 cups fresh green beans, ends trimmed
  • 6 medium/small tomatoes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 chicken thighs
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon basil
  • 1/8 teaspoon red pepper
  • 1/4 teaspoon garlic powder
  • 1 cup Sargento® Shredded 6 Cheese Italian

Fall Harvest Salad

  • 1/4 cup apple juice/cider
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 3/4 teaspoon ground mustard powder
  • 1/4 teaspoon black pepper
  • 3 tablespoons honey
  • 1 teaspoon granulated sugar
  • 4 cups chopped kale
  • 1 apple
  • 1 pear
  • 1/2 cup pecans
  • 1/4 cup dried cranberries
  • 1/2 cup Sargento® Shredded 6 Cheese Italian

Chicken Tacos

  • 2 chicken breasts
  • 1 packet taco seasoning
  • 1 lime, juiced
  • 7 yellow corn tortillas
  • 1 teaspoon dried cilantro
  • 1 lime, zested
  • 1/2 cup corn
  • 3/4 cup Sargento® Shredded 4 Cheese Mexican
  • lettuce, chopped
  • 1 tomato, diced
  • sour cream

Slow Cooker Chicken and Rice

  • 10.75 ounces cream of chicken condensed soup
  • 10.75 ounces cream of mushroom condensed soup
  • 1 1/2 cups Sargento® Shredded 4 Cheese Mexican
  • 1/2 cup Sargento® Shredded 6 Cheese Italian
  • 1 1/2 cups chicken broth/stock
  • 4 cups broccoli florets
  • 4 medium carrots, peeled and sliced
  • 3 chicken breasts
  • 1 teaspoon paprika
  • 1 1/2 cups uncooked instant white rice

Cheesy Spinach Soup

  • 1 cup chicken broth
  • 6 ounces fresh baby spinach, chopped
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 4 teaspoons all-purpose flour
  • 5 ounces evaporated milk
  • 1 cup Sargento® Shredded 6 Cheese Italian
  • 1/2 cup Sargento® Shredded 4 Cheese Mexican
  • 1/8 teaspoon red pepper flakes

Instructions

  • Sheet Pan Lemon Herb Chicken
    Preheat oven to 400 degrees F.
    Trim ends off green beans. In a large bowl toss tomatoes, green beans, olive oil, onion powder, garlic powder, salt and pepper. Spread onto 3/4 of a rimmed baking sheet.
    In a small bowl, combine paprika, lemon pepper, salt, basil, red pepper flakes and garlic powder,
    Generously oil chicken tops then evenly spread paprika mixture over tops of chicken.
    Bake in oven for 35 minutes.
    Top each chicken thigh with Sargento® Shredded 6 Cheese Italian then return to oven and bake 5 minutes.
    Fall Harvest Salad
    In a food processor/blender, combine apple juice, apple cider vinegar, mustard powder, honey, sugar, black pepper, and olive oil. Blend until combined.
    On a serving platter, layer chopped kale, sliced pears, sliced apples. Top with Sargento® Shredded 6 Cheese Italian, whole pecans, and dried cranberries.
    Spoon dressing over top of salad.
    Chicken Tacos
    Preheat oven to 400 degrees F. Place chicken breasts in baking dish. Rub chicken with half the seasoning mix. Bake for 40 minutes.
    Make rice according to package directions. Stir cooked rice with zest of lime, cilantro, and 1/2 teaspoon lime juice.
    Chop chicken and place in bowl. Toss chicken with remaining taco seasoning and juice of a lime.
    Toast corn tortillas over an open flame. Toast corn in skillet until browned.
    Serve tacos on a tortilla with cilantro rice, chopped chicken, both Sargento® Cheese Shredded 6 Cheese Italian and Sargento® Shredded 4 Cheese Mexican, sour cream, corn, diced tomatoes, and lettuce.
    Slow Cooker Chicken and Rice
    Stir 1-cup Sargento® Shredded 4 Cheese Mexican, soup and broth in a medium bowl.
    Place the broccoli and carrots into a 5-quart slow cooker. Top with the chicken. Pour the soup mixture over the chicken.
    Cover and cook on LOW for 6 hours or until the chicken is cooked through.
    Remove the chicken from the cooker. Turn off the cooker. Stir in the rice and top with the chicken. Sprinkle with paprika and the remaining cheese. Cover and let stand for 5 minutes or until the rice is tender and the cheese is melted. Stir the rice mixture before serving.
    Cheesy Spinach Soup
    In a small saucepan, combine the broth, spinach, onion powder, and pepper. Bring to a boil. Combine flour and milk until smooth; gradually add to soup. Return to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in both the Sargento® Shredded 4 Cheese Mexican and Sargento® Shredded 6 Cheese Italian until melted.