Chicken and Potato Soup by Chelsea Lords Creamy Chicken and Potato Soup is the ultimate comfort food! You’ll love this rich, creamy base loaded with tender chicken, melt-in-your-mouth potatoes, and loads of veggies. After perfecting my ideal Chicken Noodle Soup, it was time to create a delicious chicken soup with potatoes! This Chicken and Potato Soup Is: Comforting: It’s perfect for cold days: filling and satisfying. Flavorful: The rich, creamy base brims with savory, tender chicken. Nutritious: This soup is full of chicken protein and vitamins from veggies. Family-friendly: It’s loved by all ages and is great for family dinners. Leftover-friendly: This is even tastier the next day, and great for meal prep. Chicken and Potato Soup Ingredients Chicken breasts: Use two medium-sized breasts. Slice them in half for faster cooking. Seasoning: Keep it simple with garlic powder, Italian seasoning, and chicken bouillon–plus salt and pepper. Mirepoix (carrots, celery, onion): Dice uniformly for even cooking. Minced garlic: Use jarred for convenience. Gold potatoes: Skin is so delicate, there’s no need to peel. Chicken broth: Use the best quality. Swanson® is a great choice. Flour: Used for thickening. Milk: We recommend whole milk. Heavy cream: Adds a touch of richness and improves mouthfeel. Sharp Cheddar cheese: Freshly grated is best. How To Make Chicken and Potato Soup Cook the chicken: Season and cook chicken halves in olive oil; set aside. Sauté the veggies: In the same pot, sauté the mirepoix and garlic. Simmer the potatoes: Add potatoes and broth; simmer until tender. Make the roux: Create a flour and milk mixture in a separate pan. Combine: Blend roux into the soup; add cream. Add chicken and cheese: Return chopped chicken to pot; stir in cheese. Finish and serve: Adjust seasoning and serve warm. What To Serve With Chicken and Potato Soup Crusty Bread or Dinner Rolls: For dipping. Garden Salad: or try this Kale Cranberry Pecan Salad! Grilled Cheese: Does anything beat this combo?! Roasted Vegetables: Like Roasted Broccoli or Roasted Brussels Sprouts Cornbread Muffins: Warm and buttery! STORAGE Leftovers Cool: Bring the soup to room temperature. Refrigerator: Store in airtight containers for 3-5 days. Longer Storage: Freeze in freezer-safe containers for 2-3 months. Reheat: Thaw in fridge if frozen. Reheat on the stove (low heat), stirring often. Add a splash of chicken broth if needed to thin (more tips here). More Hearty Soup Recipes: Vegetarian Split Pea Soup Recipe Italian Sausage Pasta Soup Cheesy Potato Soup Roasted Red Pepper Soup Five-Ingredient Creamy Chicken and Wild Rice Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken and Potato Soup 5 from 1 vote - Review this recipe Creamy Chicken and Potato Soup is the ultimate comfort food! You'll love this rich, creamy base loaded with tender chicken, melt-in-your-mouth potatoes, and loads of veggies. SAVE TO RECIPE BOX Print Recipe Chicken and Potato Soup 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Creamy Chicken and Potato Soup is the ultimate comfort food! You'll love this rich, creamy base loaded with tender chicken, melt-in-your-mouth potatoes, and loads of veggies. Course Dinner, Main Course, Soup Cuisine Jamaican Keyword Chicken and Potato Soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 -8 servings Chelsea Lords Calories 718kcal Author Chelsea Lords Cost $14.47 EquipmentLarge Dutch oven or cast iron pot IngredientsChicken▢ 2 medium-sized chicken breasts (1 lb total)▢ 1 teaspoon Italian seasoning▢ 1 teaspoon garlic powder▢ ¾ teaspoon each: salt and pepper▢ 3 tablespoon olive oil, dividedSoup▢ 5 tablespoons unsalted butter separated▢ 3 cups mirepoix: 1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion▢ 1 tablespoon minced garlic▢ 1 teaspoon chicken bouillon powder▢ 4 cups gold potatoes, diced to 1/2 inch (unpeeled)▢ 3 cups chicken broth▢ ⅓ cup all-purpose white flour▢ 3 cups milk (whole recommended)▢ ½ cup heavy cream▢ 2 cups Freshly grated sharp Cheddar cheese (gently pack to measure)▢ Optional: 1 cup frozen peas, fresh parsley or thyme, crusty buttered bread (for dunking!) InstructionsCHICKEN PREP: Cut chicken breasts in half widthwise to create four thinner pieces. Pound each piece to even out thickness. Season both sides with Italian seasoning, garlic powder, salt, and pepper.COOK CHICKEN: In a large pot, heat 2 tbsp olive oil over medium-high heat. Cook the seasoned chicken for 3-4 minutes per side or until fully cooked. Transfer chicken to a plate, cover with foil, and let it rest for 5 minutes. Slice, dice, or shred the chicken.VEGGIES: In the same pot (don't wipe out!), add 1 tbsp oil and 1 tbsp butter. Add diced carrots, celery, and onion; sauté for 5-7 minutes. Add minced garlic, chicken bouillon powder, and diced potatoes; sauté for 1 minute.SIMMER: Pour in chicken broth and bring to a boil. Reduce heat, cover pot, and simmer for 10-15 minutes until potatoes are fork tender.CREAM BASE: In a separate medium-sized pot, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking continuously until smooth. Cook until the mixture thickens, then stir in heavy cream. Keep warm, whisking occasionally. FINISH SOUP: Pour the milk and cream mixture into the soup. Reduce heat to low. Gradually add grated cheese, a handful at a time, stirring in between additions until melted. Return cooked chicken to the pot. Add frozen peas (if using) and stir until warmed. Taste and adjust seasonings as needed.ENJOY: Enjoy the soup warm, garnished with freshly chopped parsley or thyme. Serve with a crusty loaf of bread if desired. Video Nutrition FactsServing: 1serving | Calories: 718kcal | Carbohydrates: 50g | Protein: 34g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 1211mg | Potassium: 1222mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1225IU | Vitamin C: 37mg | Calcium: 472mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chocolate-Covered Strawberry Dessert Bar by Chelsea Lords Create a Chocolate-Covered Strawberry Bar! Dips, toppings, and coating tips for a perfect treat for parties, showers, or a casual evening. A guaranteed crowd-pleaser! Take Chocolate Covered Strawberries to the next level! Chocolate-Covered Strawberry Bar Guide After this Caramel Apple Bar was such a hit this past fall, I thought a chocolate-covered strawberry bar would be such a fun idea for Valentine’s or Game Days. But really, this is perfect for so many events – from bridal and baby showers to birthday bashes, Girls’ nights in, to fun family evenings. The best part? Everyone can jazz up their strawberries their way, whether they’re feeling super indulgent or want to keep it on the lighter side. Plus, for anyone with dietary needs, it’s a dream – just pick what you like and skip what you don’t. Chocolate-Covered Strawberry Bar Supplies Wide-mouth Mason Jars for easy dipping in melted chocolate. Half-filled 6-quart slow cooker to keep the chocolates warm and gooey. Muffin Pan with liners or small bowls for various toppings. Squeeze Bottles for drizzles (optional). Skewers or toothpicks for easy dipping. Optional: Labels for sauce and topping identification, festive decorations, and a nut grinder for quickly chopping cookies, nuts, cereals, and candies. Chocolates To Choose From Pick four (or more!) of the following: Dark chocolate: Choose this one for rich and intense flavor. Milk chocolate: Or go with creamy and sweet chocolate. White chocolate: This one is sweet, made from cocoa butter; no cocoa solids mean no chocolate-brown color Ruby chocolate: Berry-like tang, naturally pink, and creamy texture that’ll surprise everyone. Butterscotch: It’s sweet with a distinct caramel-toffee flavor. Peanut Butter Chocolate Chips: Creamy peanut butter flavor mixed with milk chocolate: YUM! QUICK TIP Try Ruby Chocolate! Created in 2017 by Belgian chocolatier Barry Callebaut, this naturally pink chocolate has a berry-like tang and creamy texture. It’s not widely available in stores, but you can find it online. Use high-quality chocolate chips for richer, more indulgent dipping sauces. Optional: Chocolate-Covered Strawberry Drizzles Peanut butter: Add a nutty flavor for the non-chocolate folks. Cookie butter (biscoff): This decadent spread has a spiced, gingerbread-like flavor. Nutella: This chocolate-hazelnut blend with a sweet flavor is a crowd favorite. Strawberries Dry the strawberries: Make sure they’re completely dry for better chocolate adherence. Use toothpicks: Insert for easy dipping and handling. Cool quickly: Place on parchment paper after dipping and decorating. Chocolate-Covered Strawberry Topping Ideas If using a muffin tin, choose 12 of the following: Cereals: Fruity Pebbles, Cocoa Pebbles, crushed Reese’s, and Cinnamon Toast Crunch. Flakes and nuts: Sweetened coconut, crushed nuts. Candy bits: Heath bar, toffee bits, mini chocolate chips, various sprinkles. Crushed cookies: Oreos, Graham Crackers, Nilla Wafers, Pretzels. Note: We refer to some trademarked brands for two reasons. 1) They’re high-quality products that we use in our test kitchens and 2)they create instant name recognition to illustrate steps in the recipe process. We respect trademarks and branding! QUICK TIP Be aware of common allergens like nuts. Keep them away from other toppings and label them clearly. More Dessert Recipes To Try: Chocolate Fondue Chocolate Cookies Valentine Snack Mix Cheesecake Bars Pistachio Icebox Cake FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate-Covered Strawberry Dessert Bar 5 from 1 vote - Review this recipe Create a Chocolate-Covered Strawberry Bar! Dips, toppings, and coating tips for a perfect treat at parties, showers, or any casual evening. A guaranteed crowd-pleaser! SAVE TO RECIPE BOX Print Recipe Chocolate-Covered Strawberry Dessert Bar 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Create a Chocolate-Covered Strawberry Bar! Dips, toppings, and coating tips for a perfect treat at parties, showers, or any casual evening. A guaranteed crowd-pleaser! Course Dessert, treat Cuisine American, Vegetarian Keyword Chocolate-Covered Strawberry Dessert Bar Prep Time 40 minutes minutes Total Time 40 minutes minutes Servings 6 -12 people, depending on how many prepared sauces and strawberies Chelsea Lords Author Chelsea Lords Cost $24.12 EquipmentWide-mouth glass jars (Note 1)6-quart slow cooker, plus waterMuffin tin, plus liners (or miniature bowls), for toppingsToothpicks, for dippingParchment paper, for setting IngredientsChocolates:▢ 1 cup good quality chocolate chips (We use white, dark, milk, and ruby. Other options: butterscotch, peanut butter, peanut butter and milk chocolate▢ 2 teaspoons vegetable or canola oilToppings; Pick Your Favorites:▢ Fruity pebbles, Cocoa pebbles, Crushed Reese's cereal, Crushed Cinnamon Toast Crunch▢ Sweetened coconut flakes, crushed nuts▢ Heath bar, toffee bits, miniature chocolate chips, colorful sprinkles, chocolate sprinkles, festive sprinkles▢ Blended-up Oreos, Graham Crackers, Nilla Wafers, PretzelsOptional Drizzling Sauces:▢ Peanut butter, Cookie butter (Biscoff), NutellaStrawberries, completely dry InstructionsCHOCOLATE SAUCES: Mix chocolate chips and oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth. Transfer to a wide-mouth mason jar using a spatula. Alternatively, melt the chocolate directly in the jar, stirring well. (See note 2)STRAWBERRIES: Ensure they are completely dry so the sauces adhere properly and to make sure chocolate doesn't seize up.DRIZZLES: Warm in microwave, then transfer to squeeze bottles.ASSEMBLY: Fill a 6-quart slow cooker halfway with water, set on high. Place the chocolate and drizzle sauces into the jars, ensuring no water enters the jars. Keep sauces warm in the crockpot, stirring occasionally and adding water as needed.TOPPINGS: Use a nut grinder or small food processor to pulse cookies, pretzels, and nuts to the desired size. Arrange toppings in a muffin tin with liners or miniature bowls.SERVING STATION: Set up with the slow cooker, dry strawberries, and toppings. Provide skewers or toothpicks for dipping. Put out some trays or plates with parchment paper to set dipped strawberries on. Enjoy! Video Recipe NotesNote 1: Supplies: Wide-mouth Mason Jars for easy dipping in melted chocolate. Half-filled 6-quart slow cooker for warm, gooey chocolates. Muffin pan with liners or small bowls for various toppings. Squeeze bottles for drizzles (optional). Skewers or toothpicks for easy dipping. Optional: Labels for sauce and topping identification, festive decorations, and a nut grinder for quickly chopping cookies, nuts, cereals, and candies. Note 2: Chocolate: Quality matters when it comes to chocolate. Premium brands are worth the higher price. The ingredients are more pure, without additives and waxes. Nutrition information is not included, since your choices of ingredients will affect the end result. Nutrition FactsServing: 1serving We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Air Fryer Sweet Potatoes by Chelsea Lords Introducing the BEST Air Fryer Sweet Potatoes! Just like roasted but faster, these cubes are crisp outside, tender inside, and tossed in the perfect seasoning. Quick and easy! This recipe yields one pound of sweet potato cubes–about 2 ½ cups. Need more? Just air fry extra batches or try our original Roasted Sweet Potatoes recipe for a larger serving. These Air Fryer Sweet Potatoes Are: More nutritious: This recipe uses far less oil than traditional frying. Quick: They’re ideal for busy schedules. Great texture: Crispy outside, tender inside–just the way you like them. Versatile: The small cubes work well in so many dishes. Convenient: Fixing them is much easier and faster than oven roasting. Meal Prep Ready: They store well for later use. Air Fryer Sweet Potato Ingredients Sweet potatoes: You’ll need one pound. This could be one very large potato or a couple of medium-sized spuds. Olive oil: Extra virgin provides the best flavor. Fine sea salt: The smaller grains adhere better to these small roasted veggies. Black pepper: Try this Table grind here. Paprika: Use sweet or smoked depending on preference. Garlic powder and onion powder: Add flavor with no chopping required! Selecting Sweet Potatoes: Choose orange or red-skinned sweet potatoes for a sweeter, creamier texture. Best varieties for roasting: Red Garnet or Jewel. Pick firm, unblemished sweet potatoes; avoid soft or wet ones. Cutting Sweet Potatoes Peel the potato for optimal flavor and texture. Cut off the ends. Thinly slice a strip on the bottom for stability on the cutting board. Slice into½-inch rounds. Chop rounds into equal ½-inch pieces. How To Make Air Fryer Sweet Potatoes Preparation: Peel and cube sweet potatoes into even ½-inch pieces. Seasoning: In a bowl, toss sweet potato cubes with olive oil and seasonings. Cooking: Add sweet potatoes in a single layer in the air fryer basket; cook in batches if needed. Air frying: Air fry for 10-15 minutes, shaking the basket halfway through. Serving: Serve when they’re crispy outside and tender inside. QUICK TIP Check out our Air Fryer Guide if you’re new to air frying! How To Use Air Fryer Sweet Potatoes: Side dish: Pair with meats or fish. Salad add-in: Cool and mix into salads. (Fave salad here!) Breakfast hash: Combine with eggs and veggies. Taco filling: Use in vegetarian tacos. Healthy snack: Enjoy alone or with a dip. Buddha Bowls: Add to grain and veggie bowls. Wraps: Include in veggie and bean wraps. Meal prep: Refrigerate for easy meals. STORAGE Storing: Keep in an airtight container in the fridge, they’ll last for up to 5 days. Reheating: Warm in the air fryer at 350°F for a few minutes until heated through. More Air Fryer Favorites: Air Fryer Sandwich Air Fryer Chicken Tenders Grilled Cheese Air Fryer Chickpeas Air Fryer Falafel FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Air Fryer Sweet Potatoes 5 from 1 vote - Review this recipe Introducing the BEST Air Fryer Sweet Potatoes! Just like roasted but quicker, these cubes are crisp outside, tender inside, and tossed in the perfect seasoning. Quick and easy! SAVE TO RECIPE BOX Print Recipe Air Fryer Sweet Potatoes 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Introducing the BEST Air Fryer Sweet Potatoes! Just like roasted but quicker, these cubes are crisp outside, tender inside, and tossed in the perfect seasoning. Quick and easy! Course Appetizer, Side Dish Cuisine American, Healthy, Vegan, Vegetarian Keyword Air Fryer Sweet Potatoes Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 4 servings (as a side) Chelsea Lords Calories 132kcal Author Chelsea Lords Cost $4.76 Equipment6-quart or larger Air Fryer Ingredients▢ 1 pound sweet potatoes, peeled and cut into ½-inch cubes (3 cups cubes)▢ 1 tablespoon olive oil (Note 1)▢ Salt and pepper (recommended ½ tsp salt and ⅛ tsp pepper)▢ 1¼ teaspoon paprika▢ ½ teaspoon garlic powder▢ ¼ teaspoon onion powder InstructionsPREP: Peel and evenly cube the sweet potatoes into ½-inch pieces. Measure to ensure you have 3 filled cups.SEASON: Add the sweet potato cubes to a separate bowl (not in the air fryer basket). Drizzle with oil and add all the seasonings, tossing thoroughly for an even coating.ADD TO AIR FRYER: Preheat Air Fryer to 400°F. If your model doesn't have a preheat function, run it empty for 3 minutes at 400°F. Spread the seasoned sweet potatoes in the air fryer in a single layer, avoiding overlap. (Cook in batches if necessary.)AIR FRY: Air fry for 12-16 minutes, shaking the basket halfway through (return cubes to an even layer). Sweet potatoes are done when tender with a slightly crisp and charred exterior. Cooking time can vary wildly between air fryers; if not crispy after 16 minutes, continue air frying, checking every 1-2 minutes. SERVE: Taste and add a pinch more of salt if desired. Enjoy right out of the fryer! Video Recipe NotesNote 1: Oil: Resist the temptation to reduce the oil! It is key to the final texture. Less oil means the potatoes won't be as crispy. Selecting sweet potatoes: Best varieties for roasting: Red Garnet or Jewel. Pick firm, unblemished sweet potatoes; avoid soft or wet ones. Cutting sweet potatoes: Peel the potato for optimal flavor and texture. Cut off ends. Thinly slice a strip on the bottom for stability on a cutting board. Slice into ½- inch rounds. Chop rounds into equal ½-inch pieces. Nutrition FactsServing: 1serving | Calories: 132kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 63mg | Potassium: 402mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16396IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Acai Bowl Recipe by Chelsea Lords Everything you need to know to make your own Acai Bowl Recipe from home! With four different recipe variations, products and ingredient suggestions (for the bowls AND the toppings), and all the best tips and tricks, this is your one-stop-shop Acai Bowl read. Acai Bowl Recipe My mom grew up in Brazil and returned for a couple years as an adult. While she talks often about fudgy Brigadeiros, the best mangoes you’ll ever eat, and the creamiest sweetest Brazilian lemonade, everyone in our family knows how she feels about acai. She was thrilled when acai products hit the US. Her passion has made us experts in finding and making the very best acai bowls! What Is Acai? The acai berry (pronounced ah-sigh-ee) is a small (about an inch long) deep purple fruit. It comes from the acai palm tree, which is native to Central and South America. Acai tastes like a combination of wild berries and chocolate. How To Make an Acai Bowl Recipe Acai Bowls are truly as simple as blending a few ingredients together, pouring the mixture into a bowl, and adding your favorite toppings according to the recipe below. They’re really that easy! Where To Buy Acai For These Bowls: Acai puree packets: I love Pure Unsweetened® by Sambazon.) Acai powder (buy acai powder or in-store) To make an Acai Bowl recipe with acai powder, substitute 1 tablespoon acai powder for the packet. You’ll Also Need: A high-powered blender, such as Vitamix or Blendtec. Acai Bowl Recipe Tips Prepare Ahead of Time: Everything needs to be frozen ahead of time. This is what gives the bowl its signature thickness and allows for optimal topping! Consistency is Key: The more frozen your ingredients are, the thicker your bowl will be. To Freeze Bananas: Use slightly overripe ones for more flavor. Peel, slice into 1-inch pieces, and space on a parchment-lined tray to freeze. Then, store in freezer bags (lasts 3-4 months). Use straight from freezer. Topping Ideas: Honey (skip if vegan) Vanilla almond granola, or your favorite homemade or store-bought granola Fresh fruit such as strawberries, blackberries, blueberries, mango, banana, peaches, pineapple, kiwi, apple, etc. Flaked coconut Chia seeds Cacao nibs, or chopped dark chocolate, or miniature chocolate chips Hemp seeds Flax seeds Acai Bowl Recipe Serving Suggestion At my mom’s parties, instead of a dessert bar, she sets up an acai bowl bar with her go-to recipe and a wide array of toppings. It’s so fun for guests to make their own! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Acai Bowl Recipe 4.80 from 35 votes - Review this recipe Everything you need to know about making your own Acai Bowl from home! This recipe is the standard base recipe (find more variations in Notes below!). SAVE TO RECIPE BOX Print Recipe Acai Bowl Recipe 4.80 from 35 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Everything you need to know about making your own Acai Bowl from home! This recipe is the standard base recipe (find more variations in Notes below!). Course Breakfast, Snack, Vegetarian Cuisine American, Vegan, Vegetarian Keyword acai bowl, acai bowl recipe, how to make acai bowl Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 2 -3 servings, depending on topping quantity Chelsea Lords Calories 141kcal Author Chelsea Lords Cost $3.98 EquipmentHigh powered blender IngredientsAdd to a high powered blender:▢ 1 packet (100 grams) frozen acai berry packet▢ 1/2 cup apple juice with no added sugar▢ 1/2 cup frozen banana slices about 1 small banana▢ 1/2 cup frozen strawberries▢ 1/2 cup frozen blueberriesTop your bowl: (Below are my recommendations; add your favorite toppings and add to your desired quantity. These topping suggestions are for one acai bowl.)▢ 1 tablespoon honey (if you don't add this on top, I recommend adding it to the mixture beforehand)▢ Handful vanilla almond granola, or a similar store-bought or homemade granola▢ Fresh fruit: such as fresh strawberries, raspberries, blueberries, and banana: fruit sliced thinly or chopped▢ 1 tablespoon chia seeds▢ 1-2 tablespoons coconut InstructionsAdd the acai berry packet, apple juice, banana, strawberries, and blueberries to a high-powered blender (See Note 1). Blend until smooth. Pour into a large bowl. Top the bowl with as much (or as little) of your favorites such as granola, fresh (thinly sliced) fruit, chia seeds, and coconut! I recommend drizzling on about a tablespoon of honey over everything. Enjoy immediately.Note 1: It's important to use a high-powered blender. Less powerful blenders will struggle to crush the frozen fruits and by the time it does, it won't be as thick.Vegan: To make this recipe vegan, replace honey with maple syrup and confirm granola being used is vegan. Prepare Ahead of Time: Everything needs to be frozen ahead of time. This is what gives the bowl its signature thickness and allows for optimal topping! Consistency is Key: The more frozen your ingredients are, the thicker your bowl will be. To Freeze Bananas: Use slightly overripe ones for more flavor. Peel, slice into 1-inch pieces, and space on a parchment-lined tray to freeze. Then, store in freezer bags (lasts 3-4 months). Use straight from freezer.Nutrition information does not include the optional toppings. Video Recipe Notes Peanut Butter Bliss Acai Bowl Add the following to a blender: 1 package frozen acai berry packet, 100 grams 2 tablespoons peanut butter 1/2 cup chocolate almond milk 1 small frozen banana 1/2 cup frozen strawberries Top each bowl with the following: (Below are my recommendations; add your favorite toppings and add to your desired quantity. These topping suggestions are for one Acai Bowl.) 1 tablespoon honey (if you don't add this on top, I recommend adding it to the mixture beforehand) A handful of vanilla almond granola, or a similar store-bought or homemade granola 1/2 of 1 banana, very thinly sliced 1 tablespoon chia seeds 1 tablespoon chopped dark chocolate or cacao nibs 1-2 tablespoons coconut Tropical Acai Bowl Add the following to a blender: 1 package frozen acai berry packet, 100 grams 1/2 cup vanilla almond milk, 116 grams 1 small frozen banana 1/3 cup frozen strawberries 46 grams 1/3 cup frozen pineapple 55 grams 1/3 cup frozen blueberries 50 grams Top each bowl with the following: (Below are my recommendations; add your favorite toppings and add to your desired quantity. These topping suggestions are for one Acai Bowl.) 1 tablespoon honey (if you don't add this on top, I recommend adding it to the mixture beforehand) A handful of vanilla almond granola, or a similar store-bought or homemade granola 1/2 of 1 kiwi, halved and very thinly sliced A handful of fresh pineapple or mango, thinly sliced into small pieces 1 tablespoon chia seeds 1-2 tablespoons coconut Lime Zinger Acai Bowl Add the following to a blender: 1 package frozen acai berry packet, 100 grams 1 tablespoon fresh lime juice 1/2 cup coconut water 116 grams 1 small frozen banana 1/3 cup frozen strawberries 50 grams 1/3 cup frozen pineapple 51 grams 1/3 cup frozen blueberries 46 grams 1/3 cup frozen peaches 51 grams Top each bowl with the following: (Below are my recommendations; add your favorite toppings and add to your desired quantity. These topping suggestions are for one acai bowl.) 1 tablespoon honey (if you don't add this on top, I recommend adding it to the mixture beforehand) A handful of vanilla almond granola, or a similar store-bought/homemade granola Several strawberries halved or thinly sliced Handful of blackberries Handful of blueberries 1-2 tablespoons coconut 1 tablespoon chia seeds The EASIEST Acai Bowl Recipe: Add the following to a blender: 1 cup frozen triple-berry blend berries 1 tablespoon acai powder 1/2- 3/4 cup vanilla almond milk 1 small frozen banana Top each bowl with the following: (Below are my recommendations; add your favorite toppings and add to your desired quantity. These topping suggestions are for one Acai Bowl.) 1 tablespoon honey (if you don't add this on top, I recommend adding it to the mixture beforehand) A handful of vanilla almond granola, or a similar store-bought/homemade granola A handful of fresh fruit 1-2 tablespoons coconut 1 tablespoon chia seeds Nutrition FactsCalories: 141kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 336mg | Fiber: 4g | Sugar: 25g | Vitamin A: 64IU | Vitamin C: 44mg | Calcium: 23mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
My FAVE Ground Turkey Meal Prep by Chelsea Lords My favorite Ground Turkey Meal Prep recipe is super simple to make and packed with great flavors and textures. You can enjoy it over a prepared grain or toss it into another dish like tacos or burritos. Ground Turkey Meal Prep I love meal prepping! While there are times when I prepare entire meals (such as these Indian Ground Turkey Bowls or Greek Ground Turkey dishes), most of the time, I’m focused on prepping large batches of ingredients. I almost always have a prepped batch of white rice, brown rice, or farro in my fridge. Roasted sweet potatoes are another essential item in my fridge. Finally, I like to prepare some proteins that can easily be added to other meals throughout the week, and this ground turkey recipe is my go-to. I love having it stocked in the fridge to add to tacos, burritos, salads, etc. Ground Turkey Meal Prep Ingredients Carrot: Dice very finely for even cooking. Red bell pepper: Adds color and flavor. Ground turkey: Opt for 93/7, which is lean but still has some fat for flavor. Spices: We’ve got chili powder, cumin, paprika, oregano, salt, and pepper for a flavorful profile. Beef Bouillon Powder: Enhances savory flavor, giving the meal a richer taste. Chicken broth: We use this to deglaze the pan and provide moisture to the meat. How To Make Ground Turkey Meal Prep Sauté vegetables: Sauté veggies until softened. Cook ground turkey: Add ground turkey and brown it while breaking it up. Season and simmer: Season with spices. Pour in chicken broth to deglaze and add moisture to the meat. Serve and enjoy: Serve over your choice of prepared grains. How To Use This Ground Turkey Meal Prep Use it in tacos, burritos, or salads. Create grain bowls with rice, quinoa, or farro. Make stuffed peppers. Incorporate it into stir-fries or casseroles. Grill in quesadillas with cheese. STORAGE Meal Prepping Store leftovers in an airtight container in the refrigerator for 4-5 days. To reheat, microwave in 30-second intervals or heat in a skillet until warmed through. We love these meal prep containers! More Proteins To Prep: Blackened Chicken Greek Turkey Meatballs Mini Meatloaf Recipe Baked Chicken Breast Middle Eastern Ground Beef Bowls FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Ground Turkey Meal Prep 5 from 1 vote - Review this recipe My favorite Ground Turkey Meal Prep recipe is super simple to make and packed with great flavors and textures. You can enjoy it over a prepared grain or toss it into another dish like tacos or burritos. SAVE TO RECIPE BOX Print Recipe Ground Turkey Meal Prep 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe My favorite Ground Turkey Meal Prep recipe is super simple to make and packed with great flavors and textures. You can enjoy it over a prepared grain or toss it into another dish like tacos or burritos. Course Dinner, Main Course Cuisine American, Healthy Keyword Ground Turkey Meal Prep Prep Time 15 minutes minutes Cook Time 10 minutes minutes Total Time 25 minutes minutes Servings 4 servings Chelsea Lords Calories 253kcal Author Chelsea Lords Cost $8.12 EquipmentCast iron/heavy bottomed skillet Ingredients▢ 1½ tablespoon olive oil▢ 1 cup finely diced carrot (2-3 carrots)▢ 1 cup finely diced red pepper (1 pepper)▢ 1 lb. lean (93/7) ground turkey▢ 1 tablespoon ground chili powder▢ 1 teaspoon each: ground cumin & paprika▢ ½ teaspoon each: onion powder, garlic powder, and dried oregano▢ Salt and pepper (Recommend: 3/4 tsp salt & 1/4 tsp pepper)▢ 1 teaspoon beef bouillon powder▢ ¼ up to ½ cup chicken broth (use water in a pinch)▢ Serving Suggestions: See Note 1 InstructionsSAUTE: Heat a cast iron skillet over medium heat and add olive oil. Once the oil is hot, add diced carrots and pepper. Sauté for about 7-10 minutes or until the vegetables are softened. (Take your time here or you'll have crunchy veggies!)GROUND TURKEY: Add the ground turkey to the skillet. Cook and break it up. As it turns from pink to light brown, add all the spices. Continue cooking and crumbling the turkey until fully browned. If there's excess liquid, drain it off.SIMMER: Pour in chicken broth (as much as needed) to deglaze the pan and moisten turkey. Reduce the heat to medium-low and let it simmer until the broth has evaporated. Adjust the seasoning if necessary.SERVE: Serve over rice with your favorite sides or toppings. Video Recipe NotesNote 1: Try over cooked rice with a scoop of guacamole or diced avocado and cilantro-lime sauce (store-bought option) OR add meat to charred tortillas with guac or avocado and sauce. More ideas in blog post. Meal Prep: Divide cooked grain of choice and equal portions of this meat mixture in 4 separate meal prep containers for convenient, nutritious meals throughout the week. Nutrition FactsServing: 1serving | Calories: 253kcal | Carbohydrates: 8g | Protein: 23g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 371mg | Potassium: 503mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7795IU | Vitamin C: 50mg | Calcium: 50mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Sweet Potato And Sausage (One Pan!) by Chelsea Lords This One Pan Sweet Potato and Sausage dinner is all about easy prep and bold flavors. Roasted sweet potatoes are tossed with savory smoked sausage and a few other veggies, then drizzled with an optional but delicious herb sauce! Sweet Potato and Sausage This recipe’s all about delicious Roasted Sweet Potatoes and sausage. The sweet potatoes get all caramelized in the oven, which tastes amazing with the smoky sausage. Other veggies add some extra oomph, and the zippy herb sauce really brings it all together. Super easy to make, too – just toss the veggies and sausage with some spices on a pan and let the oven do its thing. Whip up the sauce with a few ingredients in a blender, and you’re good to go! Sweet Potato And Sausage Ingredients Yellow onion: Thinly slice for better caramelization. Sweet potato: Cut into uniform 1/2-inch cubes for even roasting. Red bell pepper: Larger chunks to prevent burning. Olive oil: Best quality for best flavor! Seasoning: Salt, pepper, chili powder, cumin, paprika, and garlic powder. Sausage: Use turkey sausage for a lighter option. Cilantro sauce: Fresh cilantro, green onions, full-fat mayo, fresh lemon juice, and real Parmesan. Avocado: (optional): Adds a nice creamy texture. How To Make Sweet Potato And Sausage Recipe Preheat the oven. Toss onions, sweet potatoes, and red bell pepper on a sheet pan with oil and seasonings. Roast the vegetables until they start to soften. Add the sausage to the pan, giving everything a good stir. Continue roasting until the sausage is browned and the veggies are fully cooked. While the pan is in the oven, whip up the cilantro sauce in a food processor. Serve drizzled with herb sauce and optional avocado on top. Recipe Tips Even Chopping: Uniform sizes for sweet potatoes and veggies ensure even cooking. Pan Size: Use a large sheet pan to prevent overcrowding for better caramelization. High Heat: Roast at a high temperature for crispy edges and well-cooked insides. Minimal Stirring: Allow roasting undisturbed for proper caramelization. Final Seasoning: Adjust salt and pepper after roasting. Serve Immediately: Best enjoyed fresh from the oven. What Meat Goes Well With Sweet Potatoes? Sweet potatoes pair exceptionally well with smoked sausage, enhancing its rich and savory notes while adding a subtle sweetness to the dish. The smokiness of the sausage complements the caramel-like flavor of the roasted sweet potatoes. What Is The Best Combination With Sweet Potato? The best combinations with sweet potato often involve ingredients that balance its natural sweetness with savory, spicy, or smoky flavors. What To Serve With Sweet Potato And Sausage? Pair the Sweet Potato and Sausage sheet pan dinner with a simple green garden salad, steamed greens, or coleslaw for freshness, grilled corn for a smoky touch, or some crusty bread for dipping into the flavorful juices. If you prefer grains, a side of fluffy rice or quinoa can round out the meal nicely. QUICK TIP Our go-to baking pan is a 15×21 inch sheet pan; it’s spacious enough to spread out the veggies, sweet potatoes, and sausage for even roasting. Remember, if they’re crowded or overlapping, it’ll take much longer for them to cook. More Easy Recipes: Taco-Stuffed Sweet Potatoes with ground turkey taco meat Roasted Sweet Potato Salad with wild rice Sweet Potato Couscous with fresh basil pesto Ground Turkey Sweet Potato Skillet with melty cheese Sweet Potato Curry with a creamy coconut curry sauce FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sweet Potato and Sausage 5 from 5 votes - Review this recipe This one-pan Sweet Potato and Sausage dinner is all about easy prep and bold flavors. Roasted sweet potatoes are tossed with savory smoked sausage and a few other veggies, then drizzled with an optional but delicious cilantro and green onion sauce! SAVE TO RECIPE BOX Print Recipe Sweet Potato and Sausage 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This one-pan Sweet Potato and Sausage dinner is all about easy prep and bold flavors. Roasted sweet potatoes are tossed with savory smoked sausage and a few other veggies, then drizzled with an optional but delicious cilantro and green onion sauce! Course Dinner, lunch, Main Course Cuisine American, Healthy Keyword Sweet Potato and Sausage Prep Time 30 minutes minutes Cook Time 35 minutes minutes Total Time 1 hour hour 5 minutes minutes Servings 4 servings Chelsea Lords Calories 740kcal Author Chelsea Lords Cost $14.12 Equipment15×21 inch sheet pan Ingredients▢ 2 cups thinly sliced yellow onion (1 large onion)▢ 3 cups cubed ½-inch sweet potato (2 potatoes)▢ 1 large red pepper, cut to 1-inch cubes▢ 3 tablespoons olive oil, separated▢ Fine sea salt and pepper▢ ½ teaspoon each: chili powder and ground cumin▢ 1 teaspoon each: paprika and garlic powder▢ 12-14 oz smoked sausage, cut into coins (Note 1)▢ For serving: cooked rice or quinoa, freshly grated Parmesan cheese OR cilantro sauce (see below) Optional: ripe avocadoOptional: Cilantro Sauce▢ ½ cup packed cilantro (leaves & tender stems)▢ ⅓ cup sliced green onions (all parts)▢ ½ cup full-fat mayo▢ 2 tablespoons lemon juice▢ ¼ cup freshly grated Parmesan cheese (Note 2) InstructionsSWEET POTATOES: Preheat oven to 400°F (200°C). Combine cubed sweet potatoes, onions, and bell pepper on a very large (15x21 inch) sheet pan. (Or use two smaller pans). Drizzle with 2 tbsp oil, sprinkle with seasonings (add 1 tsp salt and ¾ tsp pepper or to taste) and toss well with hands. Spread out evenly so veggies have plenty of room to roast (if they're overlapping, they'll steam). Roast for 20 minutes.SAUSAGE: Remove the tray from the oven; add sliced sausage and remaining 1 tbsp oil; toss well and space everything out again. Roast for another 15-20 mins or until the sweet potatoes are fork tender. Taste and adjust adding more seasoning as needed.SAUCE: Meanwhile, combine all the sauce ingredients in a small food processor. Pulse until the mixture is smooth and creamy; taste and adjust flavors. Refrigerate until ready to use.ASSEMBLY: Divide the sausage mixture evenly among four plates atop a bed of rice or quinoa. Drizzle sauce (to taste) over each plate (you may have extra) or top with freshly grated Parmesan cheese. If using, top each plate with diced avocado. Enjoy! Recipe NotesNote 1: Sausage: Any smoked sausage will work in this recipe. Use smoked turkey or chicken sausage to keep things on the lighter side. Note 2: Parmesan cheese: Grab a block of Parmesan cheese and grate it on the small holes of a grater for this sauce. Cook time relies on small 1/2-inch pieces and plenty of space for veggies to roast. Over-crowded veggies will take longer. Nutrition FactsServing: 1serving | Calories: 740kcal | Carbohydrates: 34g | Protein: 18g | Fat: 60g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 1182mg | Potassium: 780mg | Fiber: 6g | Sugar: 10g | Vitamin A: 15722IU | Vitamin C: 66mg | Calcium: 142mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
The BEST Popcorn Bar by Chelsea Lords Popcorn is not just for movies anymore! Whether you’re hosting a party, shower, game night, or even a wedding reception, a Popcorn Bar is a fun and interactive addition to any gathering. And the best part? It’s EASY to put together. A popcorn bar is all about giving everyone the freedom to customize their snack. Let’s get into the ingredients and steps to set it up! The Ultimate Popcorn Bar A Popcorn Bar is an easy, affordable, fun addition to any gathering. Depending on the occasion, it can be elegantly tailored for a wedding reception or dialed down for a cozy family evening at home. It offers both fun and flavor, and your guests will love creating their personalized popcorn blends. So, let’s get started! How To Make A Popcorn Bar For A Party Location: Find a spacious table or counter to set up your bar. Keep it easily accessible and offer enough space for guests to mix and match. Popcorn base: Fill large bowls with your popcorn flavor choices: plain, buttered, and caramel. Organize the mix-ins: Arrange them by type – savory, sweet, and healthy. This helps guests quickly find their preferred flavors and mix. Serving: Place cones or cups at the beginning of the bar. Signage(optional): Use fun, decorative labels to name each ingredient. QUICK TIP Be aware of guests’ dietary restrictions and allergies. Label ingredients clearly and keep potential allergens separated. What To Serve On A Popcorn Bar The popcorn: Pre-popped popcorn: You can make it yourself or buy fun already popped flavors. Have at least one bowl of plain or lightly salted popcorn. Alternatives: Consider kettle corn, white Cheddar popcorn, Chocolate Popcorn, Caramel Corn, or caramel-Cheddar popcorn for variety. The mix-ins: Here’s where you get creative! Savory: Cheese powder, garlic powder, dried herbs, nutritional yeast, ranch seasoning, etc. Sweet: marshmallows, edible cookie dough, toffee, gummy bears, crushed candy canes, etc. (more ideas below!) Healthy: Nuts (like almonds or cashews), dried fruits (like raisins or cranberries), seeds (like pumpkin or sunflower), banana chips, etc. The tools: Big bowls for popcorn Smaller glass jars for the mix-ins scoops or spoons Cute paper boxes, containers, or cups for serving The decor (optional): Tablecloth Fun signs or labels for each ingredient Twinkle lights, candles, or other mood-setting accessories QUICK TIP Freshness matters: Make sure the popcorn is fresh. Stale popcorn can quickly ruin the experience. Popcorn Bar Toppings Here are our favorite Popcorn Bar toppings (featured in these photos): M&M’s Mini Reese’s Cups (we love the ones from Trader Joe’s) Crushed Butterfingers Broken-up pretzels Mini or coarsely chopped Oreos Mini Funfetti cookie dough bites Heath bits Crushed toffee Mini chocolate chips Trademark disclaimer: This recipe refers to some trademarked brands:M&M’s, Reese’s, Butterfingers, Oreos, and Heath. We use these names for two reasons. 1) They’re high-quality products that we use in our test kitchens and 2)they create instant name recognition to illustrate steps in the recipe process. We respect trademarks and branding! How do you display popcorn bags? Popcorn stand: Use a small tiered cart or stand. Basket or crate: Place bags upright in decorative baskets or crates. Wall display: Hang bags on strings or fairy lights using clothespins. Glass jars: Use tall, clear glass containers filled with popcorn. Provide scoops and bags on the side. Pegboard: Attach hooks or baskets to display bags. Metal buckets: Place bags in metal buckets of varying heights. Personalized stations: Use named bags for events, doubling as seating guides. VARIATIONS Popcorn Bar Ideas Movie night: Set up a projector. Add classic theater candy for mix-in options. Sports game: Coordinate popcorn or mix-in colors with team colors using colored chocolates or candies. Seasonal: Think caramel popcorn for autumn, peppermint drizzles for winter, or pastel-colored mix-ins for spring. What goes with popcorn at a party? When hosting a party with popcorn, here’s a list of what pairs well with it: Beverages: Think sodas, lemonade, or Hot Cocoa (for colder months or movie nights). Savory snacks: Serve bowls of mixed nuts (almonds, cashews, peanuts), chips (tortilla, potato, or vegetable crisps), or a cheese board with crackers, or veggies with Hummus or Guacamole. Easy Appetizers: Any type of Nachos, Sliders (Ham and Cheese Sliders, BBQ Chicken Sliders, Chicken Cordon Bleu Sliders, or Grinder Sliders), Bruschetta, or this quick seven Layer Bean Dip. Something sweet: A big Fruit Salad or this Fruit Dip More Popcorn Recipes: Popcorn Snack Mix Microwave Caramel Corn Oreo Popcorn Peppermint Popcorn Zebra Popcorn FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Popcorn Bar 5 from 2 votes - Review this recipe Popcorn is not just for movies anymore! Whether you're hosting a party, shower, game night, or even a wedding reception, a Popcorn Bar is a fun, interactive addition to any gathering. And the best part? It's EASY to put together. SAVE TO RECIPE BOX Print Recipe Popcorn Bar 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Popcorn is not just for movies anymore! Whether you're hosting a party, shower, game night, or even a wedding reception, a Popcorn Bar is a fun, interactive addition to any gathering. And the best part? It's EASY to put together. Course Appetizer, Dessert, Snack, treat Cuisine American, Healthy, Vegetarian Keyword popcorn bar Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 10 -12 servings Chelsea Lords Calories 31kcal Author Chelsea Lords Cost $12.12 IngredientsPopcorn Base:▢ Air-popped popcorn: About 1 cup per guest (Note 1)Savory Toppings:▢ Cheese Powders, Nutritional Yeast, Seasonings, Broken-up Pretzels, Cheez-its, roasted chickpeasSweet Toppings:▢ Chocolate: Chocolate chips (any flavor), M&M's, crushed or chopped candies, Toffee bits, Heath bits, mini Reese's, edible cookie dough bites, Teddy Grahams or chopped graham crackers, mini KitKats▢ Fruity: Fruity cereals (Trix or Fruit Loops), gummy candies, Mike & Ikes, Twizzler bitesHealthy Add-ins:▢ Nuts, seeds, banana chips, dried cranberries, dried mangoes (chopped), dark chocolate coated raisins, freeze-dried fruit, honey-nut cereal, coconutServing Essentials:▢ Bowls, for each type of popcorn and glass jars for toppings▢ Spoons, Scoops or Tongs, for serving▢ Popcorn boxes or containers, for individual portions InstructionsPREPARE POPCORN: If you’re air-popping your own popcorn, do this first. Ensure it’s freshly popped and ready before guests arrive. Add popcorn(s) to bowls, separating by flavor.ORGANIZE TOPPINGS: Separate toppings by type: savory, sweet, and healthy. Use clear bowls or jars to display them. This way, guests can see all their options easily.SET UP: Place the popcorn in the largest bowl(s) in the center. Surround the popcorn with bowls of toppings, grouping them by type. Place the cups or cones at the start, so guests can grab one, fill it with popcorn, and then move through the toppings.OPTIONAL LABELS: Label each ingredient, especially potential allergens like nuts. You can use small chalkboard signs, printed tags, or sticky notes.ENJOY: Encourage guests to mix and match, creating their unique popcorn blends! Recipe NotesNote 1: Popcorn: A couple options: Pre-popped popcorn: You can make it yourself or buy fun already-popped flavors. Have at least one bowl of plain or lightly salted popcorn. Alternatives: Consider kettle corn, white cheddar popcorn, chocolate-drizzled popcorn, caramel corn, or caramel-cheddar popcorn for variety. Nutrition information is for one cup of popped popcorn. Everything else will vary. Nutrition FactsServing: 1serving | Calories: 31kcal | Carbohydrates: 6.2g | Protein: 1g | Fat: 0.3g | Sodium: 0.3mg | Fiber: 1.2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Italian Sausage Pasta Soup by Chelsea Lords Italian Sausage Pasta Soup is a flavor-packed winner with savory sausage, a creamy base, tender pasta, and veggies–plus tangy sun-dried tomatoes – pure comfort in a bowl! Sausage in soup is a dream combo! Next up, give these a try: Sausage Potato Soup White Bean and Sausage Soup, or Tuscan Sausage and Potato Soup. Why We’re OBSESSED With Italian Sausage Pasta Soup Taste explosion: Sweet Italian sausage meets zippy sun-dried tomatoes for a top-notch flavor. Ultimate comfort food: Rich, creamy, and completely satisfying. Simple to prepare: Easy steps, great for any cooking level. Versatile: Perfect for family dinners or impressing guests. Great as leftovers: Even tastier the next day! It’s a great make-ahead meal. Italian Sausage Pasta Soup Ingredients Olive oil: Extra virgin for richer flavor. Italian Sausage: High-quality, choose mild or hot. Unsalted butter: Adds richness and flavor. Yellow onion and carrots: Fresh, finely diced. Garlic: Use fresh or jarred — whatever you have on hand! White flour: Thickens soup. Chicken broth: Use quality store-bought. Beef broth can be swapped, and will create a slightly deeper flavor. Mini Farfalle pasta: Other small shapes work too! Heavy cream: For creaminess. Kale: Fresh and finely chopped; spinach works too. Sun-dried tomatoes: For flavor and texture. Parmesan cheese: Use refrigerated — not the shelf-stable variety. QUICK TIP Mild Italian sausage, also known as sweet sausage, contains sweet basil, distinguishing it from spicier varieties. Add basil and black pepper for a sweeter flavor, or red pepper flakes for heat. How To Make Italian Sausage Pasta Soup Brown the sausage: Cook in oil, season, remove, and set aside. Sauté veggies: In the same pot, cook onions, carrots, and garlic until tender. Flour and broth: Add flour, then gradually pour in chicken broth, stirring well. Pasta time: Boil broth, add pasta, cook until nearly done. Mix and simmer: Lower heat, add cream, kale, sun-dried tomatoes, Parmesan, and sausage. Final touch: Adjust seasoning and serve hot. What To Serve With Italian Sausage Pasta Soup Crusty Bread: Ideal for dipping. This Focaccia is another favorite! Italian Salad: Light and refreshing. Grilled Cheese Sandwich: For a heartier meal. Roasted Vegetables: Adds texture contrast. Fresh Fruit: A simple, refreshing side. STORAGE Leftovers? Store the pasta and soup separately in the refrigerator to prevent the pasta from becoming too soft. The soup can be refrigerated for up to four days and frozen for up to three months. Reheat gently, adding a bit more broth or cream if it’s too thick. More Comforting Soup Recipes: Cheeseburger Soup Ham And Bean Soup Lasagna Soup Buffalo Chicken Chili Southwestern Corn Chowder FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Italian Sausage Pasta Soup 5 from 1 vote - Review this recipe Italian Sausage Pasta Soup is a flavor-packed winner with sweet sausage, a creamy base, tender pasta and veggies, plus tangy sun-dried tomatoes – pure comfort in a bowl! SAVE TO RECIPE BOX Print Recipe Italian Sausage Pasta Soup 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Italian Sausage Pasta Soup is a flavor-packed winner with sweet sausage, a creamy base, tender pasta and veggies, plus tangy sun-dried tomatoes – pure comfort in a bowl! Course Dinner, Main Course, Soup Cuisine American Keyword Italian Sausage Pasta Soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 servings Chelsea Lords Calories 754kcal Author Chelsea Lords Cost $16.74 Ingredients▢ 1 tablespoon olive oil▢ 1 pound ground Italian sausage (Note 1)▢ ½ teaspoon each: Salt & pepper▢ 2 tablespoons unsalted butter▢ 2 cups each: finely diced yellow onion and finely diced carrots (1 large onion; 2-4 carrots)▢ 1 tablespoon minced garlic▢ 2 tablespoons white flour▢ 7½ cups chicken broth▢ 2 cups mini pasta farfalle▢ 1½ cups heavy whipping cream▢ 2½ packed cups finely chopped kale▢ ½ cup sun-dried tomatoes, finely chopped▢ ½ packed cup grated Parmesan cheese sandy texture (Note 2)▢ Optional: red pepper flakes for serving, crusty buttered bread InstructionsSAUSAGE: In a large pot or Dutch oven over high heat, add olive oil. Once hot, add the sausage, salt, and pepper. Sear for a minute per side, then crumble and cook until browned. Remove with a slotted spoon and set aside. Keep 1 tablespoon of grease in the pot and drain off any excess. Don't wipe out the pot.VEGGIES: Reduce heat to medium. Add butter, onions, carrots, and garlic. Sauté until tender (7-9 minutes). Sprinkle flour on top and cook for another minute, stirring constantly.DEGLAZE: Slowly pour in 1 cup of broth, stirring to create a slurry. Stir well, scraping the bottom of the pan as you gradually add the remaining broth.PASTA: Bring the broth to a boil, then add the pasta. Cook according to package instructions minus one minute. Stir occasionally to prevent sticking.FINISH: Turn heat to low. Add cream, kale, and sun-dried tomatoes, stirring well. Gradually add Parmesan cheese, a few tablespoons at a time, to avoid clumping. Stir until melted. Return the sausage to the pot, stir, and season as needed. (I typically add ¼ to ½ tsp more salt). Add more broth if a thinner soup is desired.SERVE: Serve hot with bread. Video Recipe NotesNote 1: Sausage: Quality matters! Choose mild or hot sausage based on your preference. If it's in casings, slice the casing and squeeze out the sausage. Note 2: Parmesan: Use refrigerated, sandy-textured Parmesan cheese for the best flavor and melt. Do not use the shelf-stable type! It's very salty and has less flavor. Storage: If storing leftovers, keep pasta separate from the soup to prevent the pasta from absorbing too much liquid and turning mushy. I use this to remove pasta and then store them separately from the broth and veggies. Reheat gently, adding a bit more broth or cream if it's too thick. Make ahead: If making ahead, prepare up to step 4, then remove cooked pasta and store in a separate container. Add cream, Parmesan, kale, and tomatoes to the broth. Stir through sausage. Store this mixture separately from pasta. Nutrition FactsServing: 1serving | Calories: 754kcal | Carbohydrates: 43g | Protein: 23g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 1940mg | Potassium: 1286mg | Fiber: 7g | Sugar: 15g | Vitamin A: 30288IU | Vitamin C: 41mg | Calcium: 279mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Lemon Poppy Seed Dressing by Chelsea Lords A better-for-you version of a classic favorite – Lemon Poppy Seed Dressing made without heavy cream, mayo, or refined sugar. It’s still rich, creamy, and bursting with flavor! Lemon Poppy Seed Dressing This Costco Kale Salad is a staple in my home, and the beloved poppy seed dressing that accompanies it is a family favorite. I usually have a batch of it in my fridge! With the start of the new year and a commitment to more wholesome ingredients, I challenged myself to create a dressing with better-for-you ingredients. Here it is! It’s thick, creamy, bursting with flavor, and loaded with good ingredients. And as a bonus, I’m sharing my favorite salad recipe to pair with it! Lemon Poppy Seed Dressing Ingredients Olive Oil: Use extra-virgin olive oil. Lemon Juice: Freshly squeezed for best flavor. Add zest for a stronger lemon flavor. Apple Cider Vinegar: Choose unfiltered for more tang. Honey: Natural sweetness — adjust to preference. Greek Yogurt: Adds creaminess and loads of protein. Poppy Seeds: For texture and color. How To Use Lemon Poppy Seed Dressing Green Salad: Enjoy it with our favorite pairing – the salad mentioned in the recipe card below! Kale Salad: Enjoy it with a classic kale salad. Fruit Salad: Drizzle it over a fresh fruit salad. Grilled Chicken: Use it as a marinade for grilled chicken. Quinoa Salad: Mix it into a hearty quinoa salad. Sandwich/Wrap: Toss with greens to load on sandwiches or wraps. Roasted Veggies: Drizzle it over roasted vegetables. STORAGE Lemon Poppy Seed Dressing should remain fresh for up to 1 week. Store in a sealed mason jar. If it separates or hardens, allow it to sit at room temperature for approximately 15 minutes, and then give it a thorough shake. More Amazing Dressing Recipes: Tahini Dressing Go-to Vinaigrette Green Goddess Dressing Balsamic Vinaigrette Cilantro Lime Dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Lemon Poppy Seed Dressing 5 from 1 vote - Review this recipe A better-for-you version of a classic favorite – Lemon Poppy Seed Dressing made without heavy cream, mayo, or refined sugar. It's still rich, creamy, and bursting with flavor! SAVE TO RECIPE BOX Print Recipe Lemon Poppy Seed Dressing 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe A better-for-you version of a classic favorite – Lemon Poppy Seed Dressing made without heavy cream, mayo, or refined sugar. It's still rich, creamy, and bursting with flavor! Course condiment, Salad Cuisine American, Healthy, Vegetarian Keyword Lemon Poppy Seed Dressing Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 1 cup of dressing (2 tbsp is a serving size) Chelsea Lords Calories 152kcal Author Chelsea Lords Cost $3.12 EquipmentHigh powered blender IngredientsLemon Poppy Seed Dressing▢ 1/2 cup extra virgin olive oil▢ 3 tablespoons freshly squeezed lemon juice▢ 2-3 tablespoons honey (add to preference)▢ 1 tablespoon apple cider vinegar▢ 1/4 cup plain Greek yogurt▢ 1 tablespoon poppy seedsOPTIONAL: Salad▢ 8 cups mixed salad greens▢ 2 cups clementines, peeled & segmented▢ 1 cup candied pecans, coarsely chopped▢ 1 large (or 2 small) avocados, peeled, pitted & diced▢ 1/3 cup crumbled feta or goat cheese▢ Optional: dried tart cherries or dried cranberries InstructionsDRESSING: In a small blender jar, combine all ingredients except poppy seeds. Season to taste (I recommend 1/2 tsp of salt). Blend until smooth. Then, using a spoon, stir in the poppy seeds (do not blend). Taste and adjust if needed. Transfer to a mason jar and refrigerate until ready to use. Shake well before using.SALAD: In a large bowl or on two salad platters, arrange the greens and toppings evenly. Drizzle with dressing gradually, adjusting to your taste. Gently toss and serve immediately. If you plan to store any leftovers, don't add dressing, cheese, or avocado as dressed salad doesn't store well. Video Recipe NotesStorage: Dressing should remain fresh for up to 1 week. Store in a sealed mason jar. If it separates or hardens, allow it to sit at room temperature for approximately 15 minutes, and then give it a thorough shake. Nutrition FactsServing: 1serving | Calories: 152kcal | Carbohydrates: 5.4g | Protein: 1g | Fat: 14.9g | Cholesterol: 1.2mg | Sodium: 3.8mg | Fiber: 0.2g | Sugar: 4.9g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
BEST Skillet Breakfast Potatoes by Chelsea Lords One bite of these Skillet Breakfast Potatoes and you’ll be hooked! They’ve got the perfect seasoning blend and a method that guarantees crispy exteriors with light, fluffy interiors. Why We Love These Skillet Breakfast Potatoes: Perfect to prep ahead: Partially cook the potatoes beforehand for quick morning cooking. Ideal texture: Crispy outside, fluffy inside. Simple, tasty seasoning: Easy yet mega-flavorful spice blend. Crowd pleaser: Loved by all ages! Nutritious: Rich in vitamins and fiber. Meal prep friendly: Great for bulk cooking and reheating. Cost effective: Uses affordable, common ingredients. Skillet Breakfast Potato Ingredients Gold potatoes: Ideal for creamy texture and flavor. Thin skins mean no need to peel! Unsalted butter: Enhances flavor. Olive oil: Adds richness; use extra virgin. Garlic powder: Offers great flavor without the risk of burning, unlike fresh garlic. Onion powder: Subtle sweetness; use fresh onion for a stronger flavor. Paprika: Use smoked paprika for smokiness, and sweet for mild flavor. Optional herbs: Fresh thyme or parsley adds the perfect finishing touch! How To Make Skillet Breakfast Potatoes Prepare potatoes: Scrub, dry, par-cook, and dice. Cook potatoes: In butter and oil until crispy. Serve: Season, garnish, and enjoy! QUICK TIP No microwave? Steam on the stovetop instead! How To Use Skillet Breakfast Potatoes Side dish: Pair with eggs and bacon (or your protein of choice). Breakfast bowl: Combine with eggs, cheese, and avocado. Burritos or tacos: Add to tortillas with eggs and your fave toppings. Breakfast hash: Mix with veggies, and top with egg. Meal prep: Ready-to-go breakfasts for the week. Snack dip: Enjoy as a lunch or dinner side with ketchup or fry sauce. What To Serve With Skillet Breakfast Potatoes Scrambled Eggs: Or however you like your eggs prepared! Breakfast sausage or bacon: Adds protein. Fruit: As a fresh option. Toasted Bread: Perfect topped with honey butter and jam. Avocado: Creamy and nutritious. Sour cream or Greek yogurt: Plus some salsa! Cheese: Adds a nice richness. STORAGE Leftovers? Cool: Allow Skillet Breakfast Potatoes to cool to room temperature. Refrigerate: In an airtight container, chill up to 4 days. Freeze: Spread on a baking sheet, then store in a freezer bag, for up to three months. Reheat: Oven or air fryer at 400°F until warm and crispy. More Breakfast Favorites: Old-Fashioned Pancakes Healthy Breakfast Cookies Pumpkin Oatmeal Bars Soft-Baked Oatmeal Breakfast Bars Egg Skillet FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Skillet Breakfast Potatoes 5 from 1 vote - Review this recipe One bite of these Skillet Breakfast Potatoes and you'll be hooked! They've got the perfect seasoning blend and a method that guarantees crispy exteriors with light, fluffy interiors. SAVE TO RECIPE BOX Print Recipe Skillet Breakfast Potatoes 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe One bite of these Skillet Breakfast Potatoes and you'll be hooked! They've got the perfect seasoning blend and a method that guarantees crispy exteriors with light, fluffy interiors. Course Appetizer, Breakfast, Side Dish Cuisine American, Healthy, Vegetarian Keyword Skillet Breakfast Potatoes Prep Time 15 minutes minutes Cook Time 10 minutes minutes Total Time 25 minutes minutes Servings 6 as a side Chelsea Lords Calories 165kcal Author Chelsea Lords Cost $6.12 Equipment12-inch skillet (cast iron if possible) Ingredients▢ 1½ pounds gold potatoes, (4 heaping cups once cut) (Note 1)▢ 2 tablespoons unsalted butter▢ 2 tablespoons olive oil▢ Salt and pepper (recommend ¾ tsp salt and ¼ tsp pepper)▢ 1 teaspoon garlic powder▢ ½ teaspoon onion powder▢ 1-1/2 teaspoons paprika (smoked if you prefer)▢ Optional: fresh thyme or finely chopped parsley for garnish InstructionsPREP: Clean and thoroughly dry the potatoes. Pierce them all over with a fork.PARTIALLY COOK POTATOES: Cook in the microwave for 90 seconds. Flip the potatoes and cook for another 90 seconds. Continue microwaving in 60-second intervals, flipping each time, just until a knife can be inserted into the center with some resistance. (Total microwaving time ~3.5-5 minutes. See Note 2.) CHILL: Now you can refrigerate 'em overnight for tomorrow's breakfast OR cool quickly by popping in the freezer while preparing the other ingredients. (Potatoes are easier to chop when they've been chilled.)DICE POTATOES: Once cooled, dice the potatoes into even ½-inch pieces.COOK: In a 12-inch or larger skillet, heat the butter and oil over medium-high heat until the butter melts and begins to sizzle. Carefully add the diced potatoes in a single layer. Sprinkle with seasonings and mix through. Cook for 8-12 minutes, flipping and stirring around every 3 minutes to ensure even browning. (Adjust heat as necessary.) Avoid excessive stirring to achieve the desired crispiness!ENJOY: Once cooked, remove from heat and adjust seasoning to taste. Add fresh herbs if desired and enjoy hot! Recipe NotesNote 1: Potatoes: Preferably use Yukon Gold or other tender-skinned potatoes. If using potatoes with a thicker skin, peel before using. Cut potatoes into even sizes for uniform cooking. Note 2: Cooking time: If potatoes are microwaved too long, they'll become mushy in the skillet. Exercise caution here. Prep ahead: Microwave potatoes the night before and pop them in the fridge. They'll be super easy to dice up the next morning! Storage: Cool potatoes to room temperature. Store in the fridge for up to four days or freeze for three months. Reheat in oven or air fryer at 400°F until crispy. Nutrition FactsServing: 1serving | Calories: 165kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 8mg | Potassium: 490mg | Fiber: 3g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 22mg | Calcium: 16mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Banh Mi Meatballs (Sliders) by Chelsea Lords These Banh Mi Meatball Sliders combine juicy, tender meatballs with the tangy crunch of pickled veggies, and a kick of sauce all packed in a slider bun! Banh Mi Meatball Sliders Inspired by the iconic Vietnamese Banh Mi, this recipe aims to capture those compelling flavors and textures that have won hearts globally. Originating on the vibrant streets of Vietnam, the classic Banh Mi stands as a testament to the country’s culinary ingenuity, blending French colonial influences, evident in the baguette, with the unique flavors and ingredients of Vietnamese cooking. Banh Mi Meatball Sliders were created with an appreciation for this cultural staple, featuring succulent pork meatballs, tangy pickled veggies, and a bold, spicy sauce, all nestled within a soft, buttery bun. While they’re a twist on the authentic sandwich, enjoying them can be a gateway to exploring more traditional Vietnamese dishes. If these get you hooked, why not dive deeper into Vietnamese cuisine? Consider hitting up a local Vietnamese joint and tasting the real deal! Banh Mi Meatball Ingredients Ground pork: Not too lean for juicier meatballs, but if you’re looking for a lighter meal, use 93/7 ground turkey. Fresh basil: Use freshly picked basil leaves for the best aroma and flavor Green onions: Opt for crisp, bright green ones; we’ll use all parts of the green onions for this recipe! Minced garlic: Fresh if you’ve got the time; jarred if you’re in a rush! Soy sauce: Skip low-sodium here; we’re relying on the saltiness of regular soy sauce here. Sriracha: If you don’t care for much heat, you can play around with quantity here, but note that you may be losing some flavor. White sugar: This helps to balance the spice and flavors. You can even add a pinch to your sauce if it ends up too spicy. Cornstarch: Essential for binding these meatballs and keeps them from falling apart. Remaining Slider Ingredients Carrots and radishes: We use matchstick carrots (quicker) and any type of radish will do. Use Daikon if you can find it for a more authentic touch. Rice vinegar: Be sure to use unseasoned for flavor control. Brioche buns: These buttery buns nicely complement the Banh Mi Meatballs and pickled veggies. English cucumber: Seek firm, bright green ones for crispness. Mayo: Full-fat mayo for richness and thickness in the sauce. Lime juice and zest: We always prefer fresh squeezed over bottled; avoid grating the white pith in zest as it’s quite bitter! How To Make Banh Mi Meatballs (Tips) Meatball consistency: Don’t over-mix the meatball mixture, or it can become tough. Additionally, wetting your hands makes rolling the meatballs easier and less messy. Uniform size: Use a cookie dough scoop or a food scale to measure meatball portions for uniform size, ensuring they cook evenly. Compress: Tightly compress the meatballs to keep them from falling apart. Prep ahead: If you think of it, make your pickled veggies and sauce a day or two ahead. They’ll only get more flavorful and it helps break up the cooking time! Tips, Continued High-quality buns: Look for fresh, high-quality brioche buns. They make a world of difference in these Banh Mi Meatball Sliders! Proper toasting: Toast the buns with a bit of butter in a pan until golden brown for added flavor and to prevent them from getting soggy from the sauce or pickled veggies. Customizable heat: Adjust the amount of sriracha in both the meatballs and the sauce to control the spiciness according to your preference. Fresh herbs: Don’t skip the fresh herbs like cilantro and basil; they add a crucial layer of flavor and freshness to the sliders. STORAGE Banh Mi Meatball Storage These sliders are best enjoyed fresh and warm. The contrast between the warm meatball and cool, crisp pickled veggies and cucumber is part of the experience! If you have leftovers, store slider components separately: meatballs in an airtight container in the fridge (3-4 days) or freezer (up to 3 months), pickled veggies in their brine in the fridge (5-7 days), sauce in the fridge (up to a week), and buns at room temperature (a few days) or in the freezer (up to 3 months). For optimal freshness and texture, assemble sliders just before serving. More Meatball Recipes: Greek Meatball Bowls with an herby sauce Our favorite, all-purpose Chicken Meatballs Meatballs and Rice all made in one pot! Swedish Meatballs in a cream sauce Porcupine Meatballs rice stuffed meatballs! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Banh Mi Meatball Sliders 5 from 1 vote - Review this recipe These Banh Mi Meatball Sliders combine juicy, tender meatballs with the tangy crunch of pickled veggies, and a kick of sauce all packed in a slider bun! SAVE TO RECIPE BOX Print Recipe Banh Mi Meatball Sliders 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe These Banh Mi Meatball Sliders combine juicy, tender meatballs with the tangy crunch of pickled veggies, and a kick of sauce all packed in a slider bun! Course Dinner Cuisine Asian, Healthy, Vietnamese Keyword banh mi meatball, banh mi meatballs Prep Time 30 minutes minutes Cook Time 20 minutes minutes Total Time 50 minutes minutes Servings 6 servings Chelsea Lords Calories 374kcal Author Chelsea Lords Cost $15.21 EquipmentLarge, dark rimmed baking sheetCooking Spray IngredientsMeatballs▢ 1 lb. (16 oz) ground pork (or use 93/7 ground turkey)▢ ⅓ cup each: finely chopped fresh basil, green onions (3-4 onions)▢ 2 teaspoons minced garlic▢ 1 tablespoon each: regular soy sauce, sriracha, white sugar▢ 2 teaspoons cornstarch▢ Fine sea salt & pepper (1 tsp each)Pickled Veggies▢ 2 cups carrots cut into matchsticks▢ 2 cups radishes, cut into matchsticks▢ ¼ cup each: unseasoned rice vinegar, white sugarFor Serving▢ 1 pkg. brioche slider buns, plus softened butter▢ 1 English cucumber▢ Optional: 1 bunch fresh cilantro, jalapeños (thinly sliced)Sauce▢ ½ cup full-fat regular mayo▢ 3 tablespoons freshly squeezed lime juice, plus 1/4 tsp zest▢ 1 tablespoon sriracha sauce InstructionsPREP: Preheat oven to 400 degrees F and prepare a dark-rimmed baking sheet by greasing it; no lining is necessary.MEATBALLS: In a large bowl, combine all the ingredients for the meatballs. Knead the mixture until everything is well combined. With wet hands, take about 1 tablespoon and 1 teaspoon (or 30 grams) of the mixture and roll it into a ball. Place the meatballs on the prepared baking sheet and spray them generously with cooking spray. Bake for 15 minutes, then flip each meatball and bake for an additional 5-7 minutes or until nicely browned all over. Remove from the oven and set aside. PICKLED VEGGIES: In a large wide-mouth jar or large bowl, add carrots and radishes. Top with vinegar, sugar, and 1 tsp fine sea salt. Add lid on jar and shake well. Shake well or toss with tongs every 10-15 minutes while preparing the rest of the dish. SAUCE: Whisk all of the sauce ingredients together until smooth. Season with a pinch of salt, cover and chill in fridge until needed.ASSEMBLE: Butter buns and toast in a dry skillet. Add sauce to both sides of bun. Top with a big scoop of pickled veggies, thinly sliced cucumbers, jalapeños, a few sprigs of cilantro, and meatball(s). Sandwich together and enjoy promptly! Video Recipe NotesNote 1: Prep ahead: If you have the time, make the pickled veggies and sauce a day or two ahead. They'll get more flavorful and it helps break up the cooking time! Note 2: Meatball consistency: Don't over-mix the meatball mixture, or it can become tough. Additionally, wetting your hands makes rolling the meatballs easier and less messy. Note 3: Uniform size: Use a cookie scoop or a food scale to measure out meatball portions for uniform size, ensuring they cook evenly. Tightly compress the meatballs to keep them from falling apart. Nutrition information does not include the bun. Nutrition FactsServing: 1serving | Calories: 374kcal | Carbohydrates: 10g | Protein: 15g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 63mg | Sodium: 679mg | Potassium: 568mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7265IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Healthy Banana Bread by Chelsea Lords Healthy Banana Bread is filled with good-for-you ingredients. This recipe uses everyday products and does not have any refined sugars or butter. Have more overripe bananas? Try these Healthy Banana Muffins or Banana Pancakes next! Healthy Banana Bread Recipe We go through bananas so quickly at my home! My kids love them as snacks or cut up in their oatmeal, I freeze them to use in an Açaí Bowl or this Blueberry Smoothie, and my husband loves them in this Chocolate Protein Shake. If we have any leftovers at the end of the week, my kids beg for a baked banana treat. They’ll usually request these Banana Cupcakes, but after I made this healthy banana bread a few weeks ago, they’ve consistently asked for it. Score! Ingredients In Healthy Banana Bread Coconut Oil: Moisturizes, binds, and adds a coconut hint. Honey: Naturally sweetens and moistens. Eggs: Bind and aid in rising. Mashed Bananas: Add signature flavor, sweetness, and moisture. Greek Yogurt: Provides creaminess and a slight tang, enhancing texture. Vanilla Extract: Boosts overall flavor with a warm aroma. Salt, Cinnamon, Baking Soda: Balance sweetness, add warmth, and promote fluffiness. Flour: Forms the bread’s main structure. QUICK TIPThis bread is packed with good ingredients — protein from the eggs and Greek yogurt, vitamins and nutrients from the bananas, a boost in good cholesterol and energy from the coconut oil, and antioxidants from the honey. How To Make Healthy Banana Bread Prep: Heat the oven, grease and flour a bread pan. Wet Ingredients: Mix coconut oil and honey, then eggs, mashed bananas, Greek yogurt, and vanilla. Dry Ingredients: Directly add salt, cinnamon, and baking soda to wet mix, then stir in flour and chocolate chips until just combined. Bake: Pour into the pan and bake until done. Cool: Let the healthy banana bread rest in the pan before turning it out to cool completely and then serve. VARIATIONS Switch Things Up Miniature Chocolate Chips: Use dark chocolate for health benefits and antioxidants. Chopped Nuts: Walnuts or pecans, tossed with flour before adding to the batter. Raisins: Regular, golden, dried cherries, or cranberries, also tossed with flour. Spiced Banana Bread: Omit add-ins and increase spices with 1/4 teaspoon nutmeg or a teaspoon of pumpkin pie spice or apple pie spice. STORAGE Storage And Freezing Tips Can I freeze banana bread? Yes! Freeze by wrapping slices in plastic and using a freezer-safe bag/container. It lasts up to 3 months. Thaw at room temperature in 10 minutes or in the fridge. Storage Lifespan: Lasts 2-3 days in the fridge, wrapped well in an airtight container. More Healthy Recipes Healthy Fruit Tart Recipe Greek yogurt Healthy Blueberry Muffins Banana Waffles Peanut Butter Protein Shake Healthy Zucchini Bread FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Banana Bread 4.66 from 29 votes - Review this recipe Healthy Banana Bread is filled with good-for-you ingredients. This recipe uses everyday products and does not have any refined sugars or butter. SAVE TO RECIPE BOX Print Recipe Healthy Banana Bread 4.66 from 29 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Healthy Banana Bread is filled with good-for-you ingredients. This recipe uses everyday products and does not have any refined sugars or butter. Course Breakfast, Dessert, Snack Cuisine American Keyword healthy banana bread Prep Time 20 minutes minutes Cook Time 50 minutes minutes Total Time 1 hour hour 10 minutes minutes Servings 12 slices Chelsea Lords Calories 139kcal Author Chelsea Lords Cost $4.98 Ingredients▢ 1/3 cup melted coconut oil▢ 1/2 cup honey▢ 2 large eggs▢ 1 packed cup mashed very ripe bananas (~2 large bananas)▢ 1/4 cup full-fat honey vanilla Greek yogurt (I recommend Greek Gods)▢ 1 and 1/2 teaspoons vanilla extract▢ 3/4 teaspoon fine salt▢ 1 teaspoon ground cinnamon▢ 1 teaspoon baking soda▢ 1 and 3/4 cups white, all-purpose flour▢ 3/4 cup mini chocolate chips, optional▢ 1 tablespoon old-fashioned oats, optionalUS - Metric USMetric InstructionsPREP: Preheat the oven to 325 degrees F. Generously grease a 9x5-inch bread pan and lightly dust with flour. Tap off excess flour over the sink and set the prepared pan aside .WET INGREDIENTS: In a large bowl, whisk together the 1/3 cup coconut oil and 1/2 cup honey. Add in the 2 large eggs and whisk until smooth. In a separate bowl, mash the bananas with a fork until well mashed and broken down (Note 1). Pack mashed bananas into a 1-cup measuring cup and level the top. Add to the wet ingredients along with the 1/4 cup Greek yogurt, and 1 and 1/2 teaspoons vanilla extract. Whisk until smooth and combined.DRY INGREDIENTS: On top of the wet ingredients, add the 3/4 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon baking soda. Stir. Add in the 1 and 3/4 cup flour and the 3/4 cup miniature chocolate chips (if using) right on top of the flour. With a wooden spoon, gently stir the chocolate chips to get coated with the flour and then mix the flour into the rest of the ingredients. Do not over-mix; stop as soon as the flour is fully incorporated.BAKE: Using a spatula, scrape all the batter into the prepared 9x5-inch pan. Bake in the fully preheated oven for 50-65 minutes or until very lightly browned on the edges and a toothpick comes out clean (or with few moist crumbs) from the center of the pan.COOL: Allow to cool in the pan for 10 minutes and then invert onto a cooling rack. When fully cool, cut into slices and enjoy. Store leftovers in an airtight container in the fridge for 2-3 days. Enjoy slices warmed in the microwave for 10-15 seconds. Bread freezes and thaws well. Video Recipe NotesNote 1: Bananas: To quickly and thoroughly mash bananas, remove the peels, break into a few pieces, and then beat them in a stand mixer or with a hand mixer until well mashed. Note 2: Sugar: While this recipe contains no added sugar, if you add chocolate chips to the batter, keep in mind that most commercial brands contain sugar. Nutrition FactsServing: 12slices | Calories: 139kcal | Carbohydrates: 16.6g | Protein: 1.3g | Fat: 6.8g | Cholesterol: 31mg | Sodium: 117.9mg | Fiber: 0.5g | Sugar: 14.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.