I’m often told that people don’t make risotto because it’s too hard or they’ve heard that it’s really complicated, but this creamy baked risotto takes just like traditional risotto without the hassle.

This is a fool proof recipe that makes serving creamy risotto so easy.

Oven baked risotto allows you to do other things while it’s baking away.

No standing over the stove with the need for constant stirring away, simply pop it in the oven, using an oven safe casserole dish, and let it cook away.

This recipe easily converts to a vegetarian recipe. Simply omit the sausage and use vegetable broth instead and it will cook up perfectly.

If you are not a fan of pork, you can use turkey sausage instead.

This recipe serves 4-6.

If you want to make risotto balls (HIGHLY RECOMMEND) double the batch and store the leftover risotto in the fridge overnight.

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As an added bonus, the lentils and walnuts make it more filling, so maybe you’ll be able to stop at just one piece of pumpkin pie this holiday season!

More Delicious, Low Point Weight Watchers Freestyle Recipes Here!

Tip: Acorn squash seeds can be seasoned and toasted, just like pumpkin seeds. Reserve the seeds while preparing this recipe to enjoy as a healthy snack later.

This filling recipe comes in at 8 Weight Watcher Freestyle Points per serving. 

Portobello and Sage-Stuffed Acorn Squash
 Ingredients

3 acorn squash, cut in half and seeds removed
3 T. extra virgin olive oil, divided
3-4 cloves garlic, finely minced
4 oz. pancetta, diced
1½ lbs. Portobello mushrooms, roughly chopped
½ medium yellow onion, thinly sliced
1 c. green lentils, cooked
1 1/2 T. fresh sage, finely chopped
¼ c. dry red wine
1/3 c. dates, roughly chopped
¼ c. walnuts, chopped
¼ c. Parmesan cheese, freshly grated
Sea salt and pepper to taste
Also need:
 Non-stick cooking spray

Portobello and Sage-Stuffed Acorn Squash
 Directions

Position oven rack to center position, then preheat oven to 400°F.

Spray a large baking dish with non-stick cooking spray and set aside.

Place the acorn squash halves cut side up in prepared baking dish and brush cut edges with one tablespoon olive oil. Season with salt and black pepper, to taste. Place baking dish on center rack in pre-heated oven and roast for 40 minutes, or until the squash is fork tender.

In the meantime, heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and pancetta and cook, stirring occasionally, until slightly browned, approximately 2-3 minutes.

Add chopped mushrooms and cook, stirring occasionally, until they start to brown, approximately 4-5 minutes. Add sliced onions and continue cooking, stirring once or twice, for another 3-4 minutes.

Stir green lentils, fresh sage, and red wine into the skillet. Cook, stirring occasionally, until mixture thickens, approximately 8-10 minutes.

Remove from heat and stir in the chopped dates and toasted walnuts. Season with salt and black pepper, to taste. Set aside.

When ready, remove cooked squash from oven and cool slightly before filling each half with the Portobello mushroom mixture. Sprinkle each half with some freshly grated Parmesan cheese.

Return stuffed squash to oven for another 5-10 minutes, or until heated through and the cheese starts to melt. Remove from oven and serve immediately. Enjoy!

Prep time: 20 minutes
Cook time: 60-75 minutes
Serves: 6

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What’s more, sweet potatoes are as nutritious as they are delicious. They contain fewer calories and are higher in fiber, Vitamin A, and Vitamin C than their white counterparts.*

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 6-8

Time-Saving

Tip: The smaller the sweet potatoes are cut before boiling, the faster they will cook.

Creamy Mashed Sweet Potatoes Ingredients

4 large sweet potatoes, peeled and cubed
3 Tablespoons unsalted butter, room temperature
4 oz. cream cheese, softened
2-3 Tablespoons half and half
2 Tablespoons fresh thyme leaves, minced
2 teaspoons ground cinnamon
1 teaspoons ground all-spice
Sea salt and black pepper, to taste
Optional toppings: 
Whipped cream cheese**
Walnuts halves, toasted

Creamy Mashed Sweet Potatoes Directions

Place the sweet potatoes in a large pot and cover with cold water. Bring the water to a boil and cook until the potatoes are fork tender, approximately 15-20 minutes. Once the potatoes are cooked, drain thoroughly and return to the pot.

Add butter, cream cheese, and half & half to the sweet potatoes and mash with an immersion blender or a hand-held mixer. For a thinner consistency, add more half & half, if desired.

Once the potatoes are creamy, stir in thyme leaves, cinnamon, and allspice until well blended. Season with salt and pepper, to taste, and serve immediately topped with a spoonful of whipped cream cheese and/or toasted walnuts, if desired. Enjoy!

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Recipe Notes
*Source: Cleveland Clinic Foundation infographic

**To make whipped cream cheese topping, blend 4 oz. softened cream cheese, 3 tablespoons half and half, and a dash of cinnamon with an immersion blender or hand-held mixer until light and fluffy.

Cover and store any leftovers in the refrigerator and use wherever you enjoy regular cream cheese.

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Of course, this can always be served as an appetizer with a marinara sauce for dipping. If Gruyere isn’t available or if it’s too expensive you can use shredded mozzarella instead.

In this recipe, I’m showing how to make cheesy garlic bread at home. You won’t’ believe how easy it is.

Note: this recipe can also be used to make this cheesy garlic bread with a baguette, simply cut the baguette into slices.

How To Make Cheesy Garlic Bread Without An Oven

If you don’t have an oven you can still make this recipe. You could use a toaster oven or an air fryer.

You might even be able to use a griddle. I would toast each side of the bread to give it some crunch and then top with the cheese mixture and wait for it to melt.

This goes perfectly with my 5 cheese lasagna recipe!

Ingredients

1 loaf ciabatta bread
¼ c. butter, unsalted
4 cloves garlic, finely minced
3 T. extra virgin olive oil
2 T. oregano, dried
Parmesan cheese, freshly grated
6 oz. shredded Gruyere cheese
salt and pepper, to taste

 
Directions

Preheat oven to 350 degrees.

Cut ciabatta loaf in half lengthwise and arrange on a rimmed baking sheet lined with parchment paper.

In a small saucepan, melt the unsalted butter over medium heat. Add the garlic and cook for 2-3 minutes, until the garlic is soft. Remove from heat.

In a small glass bowl, combine melted butter, garlic, olive oil, and oregano. Stir to combine thoroughly. Brush each half of the ciabatta bread with the olive oil mixture; making sure the entire surface is covered.

Grate Parmesan cheese over the surface of both bread halves and top with shredded Gruyere cheese. Sprinkle each half with salt and pepper, to taste.

Place in oven and bake for approximately 8-10 minutes or until cheese is completely melted and starting to brown on top. Remove from oven and allow to cool slightly before serving.

How to Reheat Cheesy Garlic Bread

Preheat your oven to 350 degrees.

Wrap the leftover garlic bread in aluminum foil so it doesn’t burn on the reheat.

Pop it in the oven for 10-15 minutes and serve.

These recipes go perfectly with easy, cheesy garlic bread

Easy, 5-Cheese Lasagna

Lasagna with Zucchini Noodles 

Slow Cooker Spaghetti 

Spaghetti and Meatballs

Spaghetti Squash Spaghetti 

White Bean and Sausage Stew

My Must-Have Easy Cheesy Garlic Bread Resources

Rimmed Baking Sheet

Parchment Paper 

Saucepan

Small Glass Bowl

Pastry Brush

Cheese Grater

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These appetizers are crisp and delicious bites perfect for any upcoming holiday parties or as a side dish for your next family dinner.

Form small balls of rice from the leftover risotto and then roll the balls into flour, then egg and then panko. This can be a messy endeavor unless you remember to use one hand for the flour and panko and one hand for the egg.

If you don’t you’ll end up with panko crusted fingers.

Save a few calories by cooking these in an  Air Fryer. I started using an air fryer a couple years ago and I use it on an almost weekly basis. I love that it doesn’t require any oil, yet the air fryer cooks up food nice crispy just like you’d expect from cooking in oil.

It’s able to do this because there is a metal mesh cooking basket that allows the air to circulate completely around the food to evenly cook all your favorite foods.

 I love using the air fryer to “deep” fry foods. It saves lots of calories plus it doesn’t stink up the house like traditional oil frying.

I like to serve risotto balls with a side of marinara sauce, but they are just as delicious without the marinara sauce.

Pea & Sausage Risotto Balls Recipe

2 cups of chilled risotto
2 eggs, scrambled
2 cups of panko
1 cup of flour

Take a tablespoon of risotto and roll it into a ball. Roll all the risotto into similar sized balls.
Place the panko, flour and eggs into 3 separate shallow balls. Roll each risotto ball into the flour, then the egg and then the panko.
Place the coated balls into an air fryer and cook for 5-8 minutes until the risotto balls are crispy.
Serve hot.

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I mean, there are going to be a couple extra steps involved, but they are pretty quick and easy so I know you can handle this.

Adding asiago cheese to these cheesy smashed baked potatoes recipe adds a robust, nutty flavor to the crispy, baked potato base.

Of course, rich butter and fresh parsley help bring out all the flavors to create a really fabulous and delicious dish your family will request again and again.

Not only are these cheesy smashed baked potatoes a tasty side dish, but they also make for a great main course when paired with a fresh salad or your favorite protein.

Plus, the best part is that you can customize them to your liking by adding different herbs, spices, or even bacon bits for an extra crunch.

So, whether you’re looking to impress your dinner guests or simply want to elevate your weeknight meal, this recipe is sure to be a hit.

This recipe takes about 10 minutes to prep and another 25-30 to cook and will serve four.

Cheesy Smashed Baked Potatoes Ingredients

1 lb. small red potatoes
5 T. unsalted butter, cut into small chunks
4 oz. aged Asiago cheese, freshly grated
3 T. fresh parsley, finely chopped
Salt and black pepper, to taste

Tip: If you do not have a potato masher, you can use the bottom of a heavy coffee mug or soup bowl to flatten the potatoes. (Choose a sturdy item that won’t crack from the pressure of pushing down on the boiled potatoes).

Cheesy Smashed Baked Potatoes

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Get ready for potato perfection with our Cheesy Smashed Baked Potatoes Recipe. Golden and crispy on the outside, tender and cheesy on the inside.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 lb. small red potatoes
• 5 T. unsalted butter, cut into small chunks
• 4 oz. aged Asiago cheese, freshly grated
• 3 T. fresh parsley, finely chopped
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 450°F and line a large, rimmed baking sheet with aluminum foil.
2. Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool.
3. Once cool enough to handle, place potatoes on prepared baking sheet and mash with a potato masher until flat. Leave room between potatoes so they are not overcrowded.
4. Top each potato with butter and half the Asiago cheese and fresh parsley. Place in pre-heated oven and bake for 20-25 minutes, or until potatoes are nicely browned.
5. Remove from oven and top with remaining cheese and fresh parsley. Serve immediately.

Notes

If you are so inclined you can add some crispy bacon crumbles on top.

Tip: If you do not have a potato masher, you can use the bottom of a heavy coffee mug or soup bowl to flatten the potatoes. (Choose a sturdy item that won’t crack from the pressure of pushing down on the boiled potatoes).

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