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Mediterranean Pasta Salad

Mediterranean Pasta Salad overflows with delicious ingredients, including miniature farfalle pasta, sun-dried tomatoes, Kalamata olives, artichokes, and feta cheese. A tangy oregano-lemon vinaigrette finishes it off. Add some leftover grilled chicken or rotisserie chicken to turn this salad into a meal or enjoy as is for a great side dish or potluck favorite.

Try some of our other pasta salads next; this Greek Pasta Salad, Mexican Street Corn Pasta Salad, and Autumn Crunch Pasta Salad are all reader favorites on this site!

Mediterranean Pasta Salad

Several weeks ago, on a girl’s Bunco night, we enjoyed a delicious pasta salad! Ever since then, I have not been able to stop thinking about it! So many of my favorite ingredients – sundried tomatoes, pasta, Kalamata olives, parsley, and arugula…

And since I can’t get it out of my mind, I had to create my own take on that recipe! I’ve added a few more of my favorite ingredients: avocado (I’m thinking you aren’t surprised with this one!), cucumbers, rotisserie chicken, and feta cheese. I couldn’t quite remember the dressing my friend used on her salad but it tasted light and fresh, so I’ve used a favorite from here on the blog (the lemon vinaigrette from this sweet potato quinoa salad) and tweaked it ever-so-slightly to pair perfectly with this salad.

Picking a favorite pasta salad I’ve shared on this site feels akin to picking a favorite child, but I do have to say this one ranks pretty high up there. 🙂

Mediterranean Pasta Salad tips

Use pasta that has a lot of ridges: Using pasta that has a lot of texture allows for the dressing to coat it better and get into all the nooks and crannies. This leaves you with a more flavorful pasta salad. Our personal favorite to use in this recipe is miniature farfalle pasta.
Salt the pasta water. Since this pasta is eaten cold, the flavors tend to get muted. Make sure the pasta is well-salted as it cooks since salting is the only chance you have to season the actual pasta. Don’t be afraid to add more salt to the finished Mediterranean Pasta Salad if it needs it. Read about how to properly salt your pasta water here. As a general rule of thumb, I add 1 teaspoon of salt to every 4 cups of water.
Assemble this salad right before eating. This is not a pasta salad that sits well with the dressing. The dressing wilts the spinach/arugula mix quickly, giving it an unpleasant texture. If making it in advance, store the salad separately from the dressing and combine the two right before eating. Only dress meal-sized portions.

What should I put in a pasta salad?

We load this Mediterranean Pasta Salad with lots of veggies, feta cheese, and rotisserie chicken. If you aren’t a fan of some of the ingredients, leave them out and simply increase the quantities of the other salad additions. Make this salad exactly how you’ll love it, keeping the quantities of additions roughly equal. This salad has some chopped rotisserie chicken in it, but you can easily leave it out to make the salad vegetarian– no changes necessary.

Below are a few notes on some of the ingredients in this salad:

Sun-dried tomatoes with herbs: These are my current favorite sun-dried tomatoes. They’re sliced (julienne cut) and packed with herbs and olive oil, and don’t require any additional prep. I recommend avoiding the sun-dried tomatoes in a packet; look instead for the olive oil-packed tomatoes for this recipe.
Use good quality jarred artichokes and olives. The jarred artichokes and olives can be meh or really great depending on the brands you buy. I highly recommend DeLallo’s® (not sponsored, I just love their products) oil-packed artichokes for this salad.
Lettuce. I like adding a spinach-arugula blend but feel free to add just baby spinach (coarsely chopped) if that’s what you prefer.
Ripe avocado. A ripe avocado adds a great creaminess and flavor to this salad. You can tell if an avocado is ripe when it yields to gentle pressure (think: touching the tip of your nose).
Make sure to get flat-leaf Italian parsley, as opposed to curly for this recipe. Flat-leaf parsley has a more robust flavor and curly parsley is used more commonly as a garnish.

Pasta Salad FAQs

1Can I make pasta salad for a crowd?

Most pasta salads easily double or triple. They scale really well either to increase or decrease the quantities. Simple divide or multiply the ingredients by the number of people you want to feed with this salad.

2Do you rinse the pasta for pasta salad?

Rinsing the drained noodles in cold water helps bring the pasta down to room temperature quickly (so the salad can be eaten cold, not hot) and ensures the noodles don’t stick together.

Rinsing does wash off some of the starch, and starch is what helps sauces cling to the pasta.

If an individual recipe calls for rinsing, it’s a good idea to rinse.

3How do you keep pasta salad moist?

Because pasta is made of starch, it absorbs liquids and can become dry. To combat this, I usually add quite a lot of dressing to pasta salads. Instead of adding it all at once, add most of it when you mix the dish, and then gradually add more as needed to re-moisten the salad.

STORAGE

Storage Tips

Keep the salad, avocado, feta cheese, and dressing in different containers in the fridge for 3-4 days before serving. Mix them together only when you’re ready to eat. Once combined this salad doesn’t store great as the spinach will start to wilt and the avocado will brown.

More Mediterranean Favorites

Mediterranean Wrap with sun-dried tomatoes
Mediterranean Tuna Salad with Orzo pasta
Chicken Gyros with a quick tzatziki sauce
Greek Ground Turkey with lemon parsley rice
Mediterranean Sweet Potatoes with a creamy lemon sauce

Asian Ground Turkey

by Chelsea Lords

Asian Ground Turkey bowls burst with flavor and texture. Packed with “hidden” veggies and fresh herbs, these protein-packed, kid-friendly bowls are ready in 30 minutes or less!

Asian Ground Turkey Bowls

These Asian Ground Turkey bowls are one of my kids’ favorite meals and they’re one of my favorites to make when I’m short on time. They come together quickly, and I’m always thrilled to “sneak” in some extra veggies in kiddos’ diets.

With a few prep short-cuts, you can have these turkey bowls on the table in 30 minutes or less! I’ll share about those short-cuts below as well as break down the components of this recipe.

Rice

We love serving this Asian Ground Turkey over cooked basmati rice. I like to start with the rice so it can be ready right around the time the meat is ready. While you can prepare rice however you’d like, this is my favorite “short-cut” method for preparing basmati rice:

Measure the rice and place it in a bowl.
Cover it with cold water to soak for about 5-10 minutes.
Rinse in a fine-mesh sieve.
Meanwhile, fill a large pot with water and bring to a boil.
Once the water is at a rolling boil, drain the rice and add it to the pot.
Cook without reducing the heat, for 5 minutes (taste and test to make sure it is tender, if not add an additional minute) and then drain and fluff with a fork.

For a lower-carb option, use cauliflower rice as the base for these Asian Ground Turkey Bowls.

Asian Ground Turkey

The ground turkey comes together quickly once the sauce is prepared. (See more on the sauce in the section below.)

Here are a few short-cut suggestions:

Get pre-diced red onion from the produce section of your store.
Use jarred minced garlic or a garlic press.
Replace the minced ginger with ginger paste.
Instead of cutting carrots into matchsticks, buy packaged matchstick carrots.
And in a pinch (or if you really don’t want to chop!) leave out the diced red bell pepper.

Want to bulk the Asian ground turkey up with even more veggies? You could add an additional 1/2 cup veggies. I’d recommend diced water chestnuts and/or sliced mushrooms.

Asian Ground Turkey Bowls Stir-Fry Sauce

After the veggies have sautéed and the meat is mostly cooked, we add in this quick sauce — just whisk everything together in a bowl and pour it right into the skillet.

Here are the ingredients used in the sauce, as well as some notes on why we add each ingredient and possible substitutions.

Cornstarch: Use just a little for thickening. We start by whisking cornstarch and water until smooth before adding in the other sauce ingredients. This ensures the cornstarch doesn’t end up in clumps.
Soy sauce: To ensure this dish doesn’t end up overly salty be sure to use low-sodium soy sauce.
Oyster sauce: Oyster sauce gives an amazing depth of flavor. (don’t worry– it doesn’t make the dish taste like oysters.) Oyster sauce is the “secret” to this sauce. See the “quick tip” below for more information on this ingredient.
Chicken stock: I prefer the heartier flavor of stock, but broth also works here. Use low sodium if you’re concerned about the salt content.
Rice vinegar and lime juice: Both of these ingredients add a hit of acid and a nice contrasting flavor.
Honey: Use just a little to balance flavors and complement the savory aspects of this sauce.
Sesame oil: This adds a great authentic flavor. (Toasted sesame oil is my favorite!)
White pepper: This spice is typically milder than black pepper, with a less-complex flavor. You’ll find it among other spices/seasonings in the grocery store.
Beef bouillon powder: This is the “secret” to a deeply savory and flavorful Asian Ground Turkey!

QUICK TIP

What is oyster sauce? Oyster sauce is a rich sauce with a syrup-like consistency that is frequently used in Asian cuisine. It is made from oyster extract, but it does not taste like fish (despite the name, oyster sauce has more of a sweet and salty taste.) Oyster sauce is typically found in the Asian section of the international food aisle and can also be found online. My personal favorite oyster sauce is Lee Kum Kee® (not sponsored). This is an instance where quality matters; lower quality sauces may have more of a fishy taste.

Sriracha-Mayo Topping

This Sriracha-Mayo sauce is completely optional, but it adds a nice hit of spice, broadens the dimension of flavor, and delicious creaminess to these Asian Ground Turkey bowls. And it’s only four ingredients — the zest and juice of two limes, Sriracha® sauce, mayonnaise, and a tiny bit of sugar to balance it all out.

We love Hellman’s/Best Foods® mayo best in the Sriracha Sauce (not sponsored). I recommend adding the Sriracha gradually, to personal taste and spice preference. If you’re not familiar with Sriracha, it’s potently hot! If the sauce ends up too hot, add more lime juice to offset it. Not hot enough? Add more Sriracha, slowly.

Drizzle the sauce over the bowls or serve on the side.

More ground turkey recipes

Greek Ground Turkey with lemon-parsley rice
Ground Turkey Recipe cabbage stir fry
Turkey Chili with an amazing seasoning blend
Turkey Taco Salad with a creamy cilantro dressing
Spaghetti Squash with Turkey Meatballs with spaghetti sauce

Salsa

by Chelsea Lords

Easily make salsa year-round with this quick recipe using canned tomatoes! Just blend the ingredients in a food processor and enjoy with your favorite chips.

Why We Love This Salsa

Convenient: Uses easily available canned tomatoes and other pantry staples.
Quick and Easy: Minimal prep time with a simple food processor method.
Fresh-Tasting: Achieves a garden-fresh flavor using canned ingredients.
Customizable: Easily adjustable spice levels and seasonings.
Quality Focus: We use high-quality canned tomatoes for the best taste.

QUICK TIP

For a smoother salsa, blend the ingredients longer in the food processor. For a chunkier texture, pulse briefly and leave larger pieces.

Ingredients

Onion, Green Bell Pepper, Jalapeño, Garlic: Adds flavor and a bit of spice.
San Marzano Tomatoes: Provide a rich, sweet tomato base.
Fire-Roasted Green Chiles: Gives everything smokiness and mild heat.
Cilantro: Brings a fresh delicious flavor to the salsa.
Lime Juice, Sugar, Salt, Cumin, Pepper: Enhances and balances flavors.
Tomato Paste, Apple Cider Vinegar: Deepen tomato flavor and add tanginess.

How To Make Salsa

It’s as simple as 1,2,3…

Chop: Coarsely chop onion, pepper, jalapeño, and garlic.
Blend: Add all ingredients to a food processor and pulse to desired consistency.
Season and Chill: Taste, adjust seasonings, and chill to blend flavors.

QUICK TIP

Before chopping the jalapeño for salsa, remove its seeds and ribs to control heat level. Adjust the amount used according to your spice preference. Wear gloves while handling jalapeños to prevent capsaicin (which is inside of the pepper) irritation on skin or eyes.)

STORAGE

Store the salsa in an airtight container in the refrigerator for up to one week.
For longer storage, freeze it in a freezer-safe container for up to three months. Thaw in the refrigerator before using.

More Appetizers

Caribbean Passion Smoothie (Jamba Copycat!)

by Chelsea Lords

This Jamba Juice Copycat is a favorite — Caribbean Passion Smoothie is made with passion fruit juice, a blend of frozen fruit, ice, and orange sherbet.

Try some of our other dessert smoothies next, such as this Jamba Juice Strawberry Wild, or this Easy Pina Colada Recipe.

Caribbean Passion Smoothie

This tropical smoothie combines so many good fruit flavors — passionfruit, mango, peaches, strawberries, and orange. It’s intensely fruity, very sweet, and ultra thick. Just like you expect from Jamba Juice®, you can expect from this recipe!

We love being able to re-create our favorite smoothies from the comfort of home and this Caribbean Passion Smoothie is typically the most frequently made — it’s my boys’ favorite!

Caribbean Passion Smoothie Ingredients

Passion fruit juice. See the picture above for the exact juice we use in these smoothies. It’s a juice cocktail of three fruit juices and we find the flavor to be very similar to Jamba’s Caribbean Passion Smoothie. Jamba’s recipe uses a pear-white grape-mango-orange-passion fruit juice blend, so if you find a juice with some of those fruits in it, you should be good. Focus on finding a juice with passion fruit and mango, since those are the stand-out flavors in the smoothie that lend the tropical flavor.
Orange sherbet. Sherbet is not quite ice cream and not quite sorbet. It contains fruit and water (like sorbet) but also has buttermilk, cream, or milk (like ice cream). This gives it a slightly creamier texture than sorbet. However, if you need a dairy-free treat, orange sorbet (or mango sorbet) works great in this recipe as well! Vanilla frozen yogurt can also be used in a pinch, but the flavor is less tropical.
Frozen strawberries, frozen mango, and frozen peaches. We want to use frozen (not fresh) fruit to ensure this smoothie is ultra thick as well as very cold.
Ice. Ice helps cool down this smoothie and contributes to the thick consistency. Any ice works, but if you have pebble ice, it does blend up really nicely.

QUICK TIP

I sometimes purchase rainbow sherbet (instead of plain orange sherbet) and scoop out the orange sherbet for this recipe then use the other two sherbet flavors for different smoothies or desserts.

Caribbean Passion Smoothie Tips

When measuring the frozen fruit, pack it into a measuring cup to get an accurate measurement.
It’s helpful to add liquids into the blender first with frozen fruit and ice on top. This can help avoid blender cavitation.
To get a thick smoothie consistency, you’ll want to use a high-powered blender. Be patient, since the majority of the ingredients are frozen. Stir in between blending bursts if needed.
While it might seem silly to actually measure out the ingredients for this smoothie (instead of just eye-balling and throwing everything in), I do recommend measuring ingredients the first few times you make this Caribbean Passion Smoothie. Throwing random ingredients in a blender can often end up giving you way too much smoothie or the beverage can end up tasting off.

Storage/Leftovers

I recommend drinking this Caribbean Passion Smoothie all in one sitting, preferably right after making it. This smoothie doesn’t sit or store well as the ingredients quickly begin to separate and the thick smoothie consistency is lost.

If you’re uncertain it will all get finished in one sitting, I recommend halving the recipe — this drink is very forgiving as quantities are cut down.

More fruity desserts

Strawberry Shortcake Trifle with lemon cake
Grilled Peaches with vanilla ice cream
Mango Sorbet with honey mangoes
Strawberry Shortcake with lemon zest
Peach Cobbler with vanilla bean ice cream

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Caribbean Passion Smoothie

5 from 2 votes

- Review this recipe

This Jamba Juice Copycat is a favorite -- Caribbean Passion Smoothie is made with passion fruit juice, a blend of frozen fruit, ice, and orange sherbet.

Print Recipe

Caribbean Passion Smoothie

5 from 2 votes

- Review this recipe

Print Recipe

This Jamba Juice Copycat is a favorite -- Caribbean Passion Smoothie is made with passion fruit juice, a blend of frozen fruit, ice, and orange sherbet.

Course Dessert, Drinks, Snack

Cuisine American, Vegetarian

Keyword Caribbean Passion Smoothie

Prep Time 10

Total Time 10

Servings 2 smoothies

Chelsea Lords

Calories 315kcal

Author Chelsea Lords

Ingredients

US - Metric

Instructions

BLEND: To measure the fruit, pack it tightly into a measuring cup. In a high-powered blender, process all of the ingredients in the order they are listed on the recipe card. Blend until completely smooth and no chunks remain. If you aren't using a high-powered blender, you may need to stir ingredients a few times in between blends.
DRINK: Divide evenly between 2 cups (large serving) or 4 cups (treat-size serving) and enjoy immediately.

Video

Recipe Notes

Note 1: The exact juice we use in these smoothies is pictured in the blog post. It's a juice cocktail of three juices and we find the flavor to be very similar to Jamba's Caribbean Passion Smoothie. Jamba's recipe uses a pear-white grape-mango-orange-passion fruit juice blend, so if you find a juice with some of those fruits in it, you should be good. Focus on finding a juice with passion fruit and mango, since those are the stand-out flavors in the smoothie that lend the tropical flavor.

Note 2: If you need a dairy-free treat, orange sorbet (or mango sorbet) works great in this recipe as well! Vanilla frozen yogurt can also be used in a pinch, but the flavor is less tropical.

Nutrition Facts

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.

One-Pot Moroccan Stew

by Chelsea Lords

Moroccan Stew is filling, hearty, and perfectly spiced with an array of warming spices. This dish is loaded with veggies, chickpeas, Israeli couscous, and a blend of fresh herbs.

Moroccan Stew

This stew is going to blow you away! It’s packed to the brim with nutritious ingredients, yet there is so much flavor and texture! This stew is naturally vegetarian (and easily made vegan), yet very filling.

Besides how filling veggies can be in bulk, there is a lot of plant-based protein in this stew which helps keep you satiated longer. So although there is no meat, thanks to the chickpeas and sweet peas (see “quick tip” below), there is plenty of protein.

QUICK TIP

Peas are a surprising source of vegetable protein. In just 3/4 cup serving (100-calories), there is more protein in peas than in 1/4 cup of almonds or 1 tablespoon of peanut butter. This innocent-looking veggie packs a filling four grams of protein into this Moroccan Stew.

Prepping the Butternut Squash

Number 1 tip: Use a very sharp chef’s knife and a sturdy wooden cutting board.

Pick out good butternut squash. Look for butternut squash with a solid beige color and one that feels heavy for its size.
To prepare the squash for chopping, slice off the stems at both ends and then peel the entire squash. Slice the squash in half where the thinner end begins to widen around the middle.
Slice the thick end in half and with a sharp spoon, scoop out and remove the seeds. (You can roast the seeds too for a fun snack!)
Thinly slice the squash into 1/2-inch rounds.
Dice the squash rounds into even 1/2-inch cubes. The more even the pieces, the more evenly and quicker the squash will cook in this Moroccan Stew!
Here’s a great video tutorial on preparing the squash.

QUICK TIP

Alternatively, you can use pre-cut butternut squash as a great time saver. Typically bags of pre-chopped squash can be found in the refrigerated produce section of the grocery store.

Let’s talk couscous

Israeli couscous and regular couscous are made with similar ingredients, but regular couscous is much smaller. Israeli couscous pearls are bigger with a soft and chewy texture.

It’s important for this Moroccan Stew recipe to use Israeli couscous, also called pearl couscous. Here’s exactly what I use (also pictured above). It’s important to get the larger balls of couscous to fit the cooking time and texture of this stew.

Serving suggestions

Fresh, finely chopped cilantro and thinly sliced fresh basil add a burst of freshness and citrusy flavor to Moroccan Stew.
Fresh-squeezed lemon juice adds a hit of acid. The lemon zest adds an additional complementary flavor and intensifies existing flavors.
A scoop of Greek yogurt on top adds some coolness, additional texture, and flavor to the stew. It also further increases the amount of protein. Sprinkle some turmeric on top of the yogurt if desired. As far as the yogurt addition, I love Greek Gods® plain yogurt.
If you’re feeling ambitious, whip up some bread to dip in and enjoy with the stew!

Moroccan Stew Tips

Seasoning. If the stew tastes flat, it may just need a pinch more of salt and/or pepper. Note that not all salts will season the same –you’ll need more or less depending on the salt used. (I use fine sea salt in this recipe.) Another way to amp up flavors is to increase the amount of lemon juice, lemon zest, or fresh herbs.
Cut the butternut squash into small, even pieces. Even-sized pieces will provide uniform cooking time. You don’t want some soft squash pieces and some hard ones.
Use fire-roasted tomatoes. By using a can of fire-roasted tomatoes we’re adding layers of flavor and a hint of smokiness. I love Muir Glen® or Cento® fire-roasted crushed tomatoes best (not sponsored).
Stir frequently. As the stew simmers, it’s important to take off the lid and stir it frequently. Otherwise, the couscous has a tendency to stick to the bottom of the pot and become mushy.

Moroccan Stew Customizations

Replace the peas. If you aren’t sure about sweet peas, stir in some baby spinach or baby kale at the end instead. It will take just a minute to wilt down these greens.
Replace the chickpeas. Use white (cannellini) beans instead; simply stir in with the peas. (Make sure to drain and rinse these beans first.)
Swap out the squash. Try peeled and chopped sweet potatoes instead! (Check out this roasted sweet potatoes recipe for picking out and cutting sweet potatoes.)
Vegetarian/vegan. This recipe is naturally vegetarian and easily made vegan by leaving out the Greek yogurt topping.
Dairy free. This recipe is naturally dairy free.
Spiciness. As with most recipes, taste and adjust the seasonings to your personal preference. Remember, you can always add more, but you can’t remove the seasoning! As written, this stew has a bit of a kick. If you’d like less spice, I recommend leaving out the cayenne pepper and using McCormick® chili powder (the mildest chili powder I’ve found). For more spice, increase the amount of cayenne pepper and/or top individual bowls with red pepper flakes. Also, keep in mind that the seasonings will intensify as this Moroccan Stew cooks and even more as the leftovers sit.

More nutritious recipes

Sweet Potato Coconut Curry Soup with chickpeas
Butternut Squash Tacos with black beans
Lentil Soup with fresh herbs
Quinoa Pilaf loaded with protein!
Buddha Bowl with an herby kale sauce

Ground Pork Tacos

by Chelsea Lords

These Ground Pork Tacos start with warmed tortillas filled with a carnita-inspired ground pork mixture and are then loaded up with your favorite taco toppings. Add a lime crema on top for the perfect finishing touch!

Try some of our other favorite taco recipes next, like these Shrimp Tacos, Chicken Tacos, or Beef Tacos.

Ground Pork Tacos

My whole family loves pork carnitas, but sometimes the craving strikes and we don’t have the hours to wait for an entire pork shoulder or butt to cook. While pork carnitas are easy to make and quick to assemble, the pork itself does take a while to cook (even in a pressure cooker!).

So I decided to take the concept of pork carnitas and apply it to create an easy 30-minute dinner recipe — carnita-inspired ground pork tacos! I’ve borrowed flavors from traditional pork carnitas by using similar Mexican seasonings and pairing fresh citrus with the ground pork.

Below I’ll break down each component of these tacos from the tortillas to the ground pork filling to the toppings and finally the crema! Let’s get started!

Ingredients

Tortillas: You can use corn or flour tortillas.We like Street-sized flour tortillas best. Char or warm the tortillas to add even more flavor.
Ground Pork: When browning the pork, let it cook without touching in the skillet for a bit; we want to avoid stirring too much at the start, so it can get a nice brown crust. Browning equals flavor, so the more browning, the more flavorful the pork will be.
Onion, Garlic, Jalapeño: Save time by chopping them together in a food processor. Adjust the amount of jalapeño to control the spice level.
Seasonings: Add more or less depending on what you like.
Orange and Lime Juice: These juices make the meat taste fresh and a bit tangy. For stronger citrus-flavored ground pork tacos, add in the zest of the oranges and limes before juicing.

How To Make Ground Pork Tacos

Cook Pork: Brown the pork in a pan. Add onions, garlic, jalapeño, and spices. Cook until it smells good. Let the pork get a bit crispy for more flavor.
Make Lime Crema: Mix sour cream, heavy cream, lime juice, and garlic powder. Add salt and pepper to taste. Taste and adjust the lime for extra zing.
Warm Tortillas: Heat tortillas in a pan or over an open flame until they are a bit brown. Keep them warm under a cloth until ready to serve.
Assemble Tacos: Put pork in tortillas, then top with lime crema, avocado, cilantro, pickled onions, and cheese. Add the toppings right before eating so everything stays fresh.

Ground Pork Taco Toppings

Our favorite toppings for these tacos are quick pickled onions, thinly sliced jalapeños, ripe avocado, and lots of the lime crema. Here are details:

Quick pickled onions or regular (raw) red onions
Cheese: think Monterey jack and/or Cotija cheese
Thinly sliced cabbage
Coarsely chopped cilantro
Ripe avocado or guacamole
Pico de gallo or diced cherry tomatoes
Fresh lime juice
Lots of lime crema (more on this below)

QUICK TIP

If you’d like to add quick pickled red onions to top these tacos with, you’ll need:

1 large red onion, thinly sliced
1/4 cup red wine vinegar
1 teaspoon fine sea salt
1 tablespoon white granulated sugar

In a medium-sized bowl, combine the red onion, red wine vinegar, salt and sugar. Toss to coat. Leave at room temperature and toss every 5 minutes or so, while preparing the rest of the meal.

Lime crema

This sauce is light and fresh-tasting; it provides a nice cooling contrast to the pork. It’s very mild and intended to add a nice complementary flavor (not a strong or overpowering flavor) in these ground pork tacos.

Lite or low-fat sour cream works well here if you’re looking for a lighter option.
Use fresh minced garlic instead of garlic powder for a more strong garlic flavor.
For a stronger citrus flavor, add in more lime zest.

STORAGE

Storing: Keep lime crema, pickled onions, pork, and any other fresh toppings in separate airtight containers in the fridge. Use within 1 week for best quality.
Freezing: Cool the cooked pork mixture and place it in a freezer-safe bag or container. Freeze tortillas separately. Both can be stored for up to 3 months.

More pork recipes

Pork Stir Fry with zucchini and green beans
Pork Taquitos slow-cooked pork with a sweet honey-chipotle BBQ sauce
BBQ Pulled Pork Pizza with pineapple and bacon
Swedish Meatballs in a creamy gravy
BBQ Pasta Salad with BBQ pulled pork

Turkey Chili Recipe

by Chelsea Lords

This Turkey Chili Recipe is unbeatable! It’s packed with ground turkey, plenty of veggies, and the absolute best seasoning blend.

Why We Love This Turkey Chili Recipe

Lean Protein: Ground turkey is a tasty, lean option.
Flavorful: The very best seasoning blend for an incredible flavor.
Flexible Heat: Spice levels can easily be tailored to your liking.
Toppings Galore: Set out a wide array of toppings for endless customization.
Easy to Make: Simple steps and common ingredients make preparation a breeze!

Turkey Chili Recipe Ingredients

Oil: For sautéing veggies.
Onion, Red Pepper, Garlic: Adds the flavorful foundation.
Sweet Potatoes: Provide sweetness and texture.
Ground Turkey: Adds heartiness to the chili.
Spices: Blend for warmth, depth, and adjustable heat.
Tomato Paste & Crushed Tomatoes: Richen flavors and adds liquid.
Beans: Enhance texture, fiber, and richness.
Frozen Corn: Adds sweetness and crunch.
Chicken Broth: The liquid base of this chili.

How To Make This Turkey Chili Recipe

Sauté: Cook onion, red pepper, and garlic in olive oil.
Add Potatoes: Mix in sweet potatoes.
Brown Turkey: Add and brown the turkey.
Spice: Stir in spices and tomato paste.
Combine: Add tomatoes, beans, corn, and stock; boil.
Simmer: Cover and simmer until thick.
Serve: Top with your favorite toppings.

Topping Ideas

The toppings add so much to this Turkey Chili recipe, so you definitely don’t want to leave them out!

Sharp Cheddar: Grated on top for gooeyness.
Lite Sour Cream or Greek Yogurt: For creaminess.
Jalapeños: For spice.
Lime Juice: Enhances flavors.
Avocado: Adds richness.
Cilantro: Brings freshness; parsley or chives as alternatives.

STORAGE

Leftovers?

Freezing: Store whole or in portions in freezer bags, thaw overnight, and reheat in a pot.
Fridge Storage: Store this Turkey Chili Recipe in an airtight container, 3-4 days.
Serving Ideas: Top potatoes, hot dogs, or salads with leftovers.

Great Side Dish Ideas

30 Quinoa Recipes You Will Be Obsessed With

by Chelsea

30 Quinoa Recipes You Will Be Obsessed With

Have you jumped on the quinoa bandwagon yet? It’s one of the trendiest foods around, and with good reason! Quinoa (pronounced KEEN-wah) is a seed that is cooked like a grain. It’s vegetarian and is also a complete protein. That means it contains all the necessary amino acids to make it a ‘whole’ protein just like meat is. If you’re just learning, be sure to check out our guide outlining How to Cook Quinoa. Hint: it’s super easy! Quinoa is a lot like tiny rice grains, so any dish that uses rice could be a good candidate for quinoa. Check out our collection below! Whether it’s a salad, a bowl, dinner, lunch, vegetarian, or part of a meat-filled meal, you can find something delicious here — we’ve got 30 quinoa recipes you are going to love!

Best Quinoa Recipes

While we like to think that ALL of our recipes are unbeatable, it sometimes helps to have a list of the best-of-the-best choices. And that’s what we have here, with our BEST quinoa recipes. Take a gander at the Sweet Potato-Quinoa Salad, Quinoa Black Bean Salad, Tex Mex Quinoa, Chicken Sweet Potato Soup (yup, there’s quinoa in there!) and Quinoa Fajitas. There’s a little something for everyone in this group and they’re all top-rated choices on our site.

1. Sweet Potato-Quinoa Salad

With over 100 rave reviews, this Sweet Potato-Quinoa Salad is insanely popular– and for good reason! It’s delicious, healthy, and packed with nutrients.

One reader said: “This salad is so insanely delicious. I’ve been sitting here, eating leftovers for lunch (still just as good, if not better, the next day!) trying to find words that would do this salad justice. I’m at a loss. I want to send the recipe to everyone I know and tell them to make it right away. Every single flavor blends together so amazingly well. So glad I ran across your site and this recipe!”

2. Quinoa Black Bean Salad

Quinoa Black Bean Salad is one of our favorite weekly meal preps, side dishes, or meals. You’ll love the delicious cilantro dressing!

One reader said: “Wow!! This was my first time attempting to make quinoa as well as sweet potatoes. Success! It came out fantastic and I just finished the leftovers ( a tiny portion carefully hidden from the rest of the family… Ahem!) on day 3. 🙂 Thanks for sharing this delicious dish!”

3. Tex Mex Quinoa

Dump all your ingredients in the crockpot and let it do all the work for this show-stopping Tex Mex Quinoa dish!

One reader said: “I’ve never felt compelled to leave a review for a recipe…until now! This is my new delish, healthy go-to. I make it weekly for myself, and even my meat-loving carnivore of a boyfriend can’t get enough of this meat-free tastiness. Thanks so much for this tasty recipe!”

4. Chicken Sweet Potato Soup

With over 200 rave reviews, you won’t believe how easily this Chicken Sweet Potato Soup comes together. Throw everything into a slow cooker and be rewarded with a comforting and nutritious meal.

5. Quinoa Fajitas

These Quinoa Fajitas are unlike any fajitas you’ve ever tried! The filling contains loads of veggies, shredded chicken, and quinoa! Dump everything into a slow cooker and forget about it until dinner time.

One reader said: “This meal includes my favorite foods all in one, was super easy and didn’t require as much chicken as most recipes…so inexpensive as well! I served it to my kids in tortillas but I ate it alone…it’s a hearty meal in itself! Thank you for experimenting so others can enjoy!”

Quinoa Salad Recipes

Quinoa is the perfect salad ingredient. It’s light, healthy, and takes on the flavors of the other ingredients. What’s not to love?! Try Quinoa Salad, Caprese Quinoa Salad, Quinoa Fruit Salad, Thai Quinoa Salad, or Kale and Quinoa Salad. And if you’re so inclined, write a 5-star review and tell us why you like it!

6. Quinoa Salad (Quinoa Recipes Favorite!)

This Quinoa Salad is wildly popular and for good reason! We combine perfectly cooked quinoa with an array of fresh veggies and top it all off with the best lemon vinaigrette!

One reader said: “Made this for lunch today, as I had on hand all the ingredients. It was fantastic! My husband loved it. Thank you, for this amazing recipe. I will definitely be making it again in the future, as it was easy, quick and delicious.”

7. Caprese Quinoa Salad

Caprese Quinoa Salad is the perfect healthy summer salad and it’s all tied together with a simple balsamic dressing!

One reader said: “This salad literally feels like I’m in Italy! Obsessed!”

8. Quinoa Fruit Salad

This fresh and lively Quinoa Fruit Salad starts with tender quinoa and loads on fresh fruits and a tangy citrus vinaigrette.

One reader said: “This salad is amazing! A friend of mine recently turned me on to quinoa and when I saw this recipe I knew I wanted to try it. My baby is due in 3 weeks and I have been trying to plan pre-, active- and post-labor meals and thought this would hit the spot and give me an energy boost to get through it. I just made it to see if it’s a must have when the time comes and it is! I can’t stop eating it haha it’s so delicious. Thanks so much for sharing this recipe. It is my new go to! Yum!”

9. Thai Quinoa Salad

This crunchy, flavor-packed Thai Quinoa Salad is tossed with a peanut dressing that takes just minutes to whip together in the blender.

One reader said: “Took for a birthday potluck at work. Everybody loved it and wanted recipe. Cooked quinoa in veggie broth and added dried cherries. So so good”

10. Kale and Quinoa Salad

Our favorite Kale and Quinoa Salad is a powerhouse of nutrients! We’re tossing together kale, quinoa, fresh fruit, feta cheese, crushed pistachios, and dried blueberries. Toss everything with a balsamic dressing and be prepared to fall in love with this salad!

One reader said: “Love this salad – I’ve already made it three times this month….Thanks for a great recipe!”

Quinoa Recipes For Dinner

Who wants quinoa for dinner? You will, once you try these amazing recipes that focus on quinoa for suppertime! Butternut Squash Chili, White Bean and Kale Soup, Quinoa Enchilada Bake, Healthy Chicken Tortilla Soup, and Honey Lime Chicken will make dinnertime an adventure in delicious dining. We love feedback, so please feel free to write a review of your favorites!

11. Butternut Squash Chili

Nutritious Butternut Squash Chili is packed with flavor and filled to the brim with good-for-you ingredients and so simple, thanks to the slow cooker!

One reader said: “This is literally the best soup I’ve had this year!! Maybe ever!! And I love how healthy it is!!”

12. White Bean and Kale Soup

Our favorite White Bean and Kale Soup is nutritious and delicious. It’s the perfect vegetarian soup that is still loaded with protein and all the good things!

One reader said: “This is the first recipe of yours that I made, Chelsea, and it’s the one that inspired my current love of healthy cooking. I had never even tried quinoa or kale before making this recipe, nor had I made a soup (or really anything) from scratch. We make this recipe constantly for guests now and love how easy it is. Thank you for inspiring my obsession with healthy recipes!”

13. Quinoa Enchilada Bake (Quinoa Recipes Favorite!)

This Quinoa Enchilada Bake is always a hit with the kids. It’s the perfect way to get veggies, protein, and all the good things in while also keeping everyone happy.

One reader said: “This recipe is AMAZING. It has everything I love in it! Veggie enchiladas without the yucky, gooey tortilla and instead with healthy quinoa!”

14. Healthy Chicken Tortilla Soup

This Healthy Chicken Tortilla Soup has loads of good-for-you ingredients! Add all your favorite tortilla soup toppings and be prepared to be completely hooked on this soup!

One reader said: “This is the 3rd soup of yours I’ve made (sweet potato and quinoa, chicken parmesan, and now this one!), and 3 for 3 have been amazing. I love that I can now look to your blog to find a reliably delicious and easy-to-make crockpot soup!!”

15. Honey Lime Chicken

Honey -Lime Chicken is marinated in the perfect marinade– infusing it with incredible flavor.

One reader said: “This recipe was DELICIOUS! We loved the sauce and served it with the quinoa. Yummy!”

Quinoa Bowl Recipe

Everything’s better in a bowl, right? Well, quinoa is no exception! Make scrumptious, simple dinners even better when quinoa is the star! Go vegetarian with Sweet Potato Buddah Bowl, Sweet Potato Bowl (there’s a difference!), or plain Buddah Bowl, or add some meat and enjoy Chicken Quinoa Bowl, or Burrito Bowls. Once you get the hang of mixing ingredients and flavors, the sky’s the limit with these bowl combinations.

16. Sweet Potato Buddha Bowl

This nourishing Sweet Potato Buddha Bowl is always perfect with a cilantro and parsley sauce.

One reader said: “This was amazing! My husband, who thinks every meal is better with meat, raved about it. The chimichurri made the entire dish pop!! Will definitely make it again.”

17. Chicken Quinoa Bowl

Easy and nutritious Chicken Quinoa Bowl brings together all the best healthy ingredients with fresh mango-black bean salsa.

One reader said: “I made this for dinner earlier this week, and it became an instant favorite with my family. The flavor of the chicken was amazing, and the salsa was fresh and delicious. We loved it so much, we are having it again tonight! Thanks for sharing this fantastic recipe!”

18. Buddha Bowl

A nutritious and flavor-packed Buddha Bowl features cooked quinoa, cauliflower, sweet potatoes, red onion, crispy chickpeas, and a delicious herby sauce to top it off.

One reader said: “I made this for dinner tonight for my husband and me, and we both loved it…I’ll definitely make this recipe again.”

19. Sweet Potato Bowl

This amazing and meatless Sweet Potato Bowl is easy to make and always a crowd pleaser.

One reader said: “My husband and I have been eating these taco bowls for the past couple nights, and I just want you to know how much we’re enjoying them! They’re so delicious and flavorful. This is definitely a recipe I’ll revisit again and again. Thanks for another great recipe, Chelsea!”

20. Burrito Bowls (Quinoa Recipes Favorite!)

Burrito Bowls are a family favorite. You’ll love how all the flavors complement each other for the perfect meal! It’s also the best for meal prep!

One reader said: “Made this for dinner and it was delicious! I will definitely be making this again (and again, and again)! Thank you!!!”

Quinoa Recipes Vegetarian

Quinoa makes the perfect protein for vegetarian and vegan meals since it’s a complete protein. You won’t miss the meat in Mexican Chickpeas, Sheet Pan Quinoa Pilaf, or Crockpot Quinoa. And the same goes for side dishes like Quinoa Pilaf and Citrus Quinoa Salad: they’re perfectly wonderful and their healthiness is beside the point!

21. Mexican Chickpeas

Perfectly spiced Mexican Chickpeas are roasted to perfection and drizzled in the best creamy cilantro-lime sauce! Serve ’em up in bowls or in lettuce wraps.

One reader said: “These Mexican chickpeas are next level! They are seriously unbelievably flavorful and delicious! We can’t get enough of this meal! Thanks Chelsea!”

22. Sheet Pan Quinoa Pilaf

Try Sheet Pan Quinoa Pilaf — all we’re doing is roasting everything together– yes even the quinoa– and then topping it all in a irresistible balsamic dressing!

One reader said: “Oh my goodness, I made this today & let me tell you it is AMAZING, it has so much flavour…This will definitely be in our dinner rotation. Thank you for an amazing recipe, I will be sharing this!!”

23. Crockpot Quinoa

Fajita-inspired flavors make up this delicious, nutritious Crockpot Quinoa. Add everything (uncooked) into a slow cooker and forget about it as the appliance works its magic! This recipe is vegetarian and can easily be made vegan.

24. Quinoa Pilaf

This tasty Quinoa Pilaf is loaded with good-for-you ingredients! We add lots of veggies and an incredible lemon-herb sauce to finish it off. Healthful, hearty, and so much flavor!

One reader said: “I’m loving this dish, Chelsea! I love quinoa and it’s packed with so many fresh veggies and chicken. I would eat this any day of the week.”

25. Citrus Quinoa Salad

Nutritious, fresh, and flavorful Citrus Quinoa Salad overflows with incredibly healthy and clean ingredients. We drizzle it all in a tangy and sweet citrus vinaigrette.

One reader said: “Even my not-so-healthy family and friends love this salad! I just recommended it to my sister who called and needed something for an office party.”

QUICK TIP

Did you know you can make quinoa popcorn? Because it’s much tinier than regular popcorn, the popped quinoa makes a great salad garnish. Heat the quinoa in a covered skillet, no oil is needed. Keep the pot moving so nothing burns and when the popping stops, it’s ready!

Quinoa Recipes For Lunch

Look to quinoa for lunchtime goodness! It’s a quick protein to fix and the options are endless. Try some Quinoa Fried Rice, Tacos, or Chili, or even whip up Bruschetta Chicken (with quinoa), Crockpot Chicken, or Quinoa Veggie Soup. They’re just as fast as leftovers and fun to eat!

26. Quinoa Fried Rice

Quinoa Fried Rice can be ready in about 30 minutes. It’s nutritious, delicious, and beyond easy. So skip that fried rice takeout and give this dish a try!

One reader said: “The best fried rice dish ever! And so easy to make. It’s the perfect weeknight dinner.”

27. Quinoa Tacos

We’re dumping everything into a crockpot and letting it do the work for these Quinoa Tacos. Not only are they healthy and delicious but they are so flavorful!

One reader said: “Oh my goodness, this recipe is so good. I’m not a big fan of quinoa, but I had some in the pantry so I thought I would give this a try. I wasn’t expecting much. We have had it two nights in a row now. Leftovers were just as good as the first day. This will definitely become one of our go so dinners. Thank You!”

28. Quinoa Chili (Quinoa Recipes Favorite!)

Quinoa chili is crazy popular on our site. You won’t miss the meat in this dish and you’ll love all the different ingredients and flavors you get from this dish.

One reader said: “Just made this recipe for the first time and was blown away with how delicious it is!! The spices and flavor of everything is amazing. Will definitely be making this again very soon!”

29. Bruschetta Chicken

This Bruschetta Chicken is fresh, flavorful, and made with good-for-you ingredients!

One reader said: “By far one of the best dinners I’ve made!! It was a huge family hit!”

30. Crockpot Chicken Quinoa Veggie Soup

An “empty out the fridge” kind of soup–just add it all into a crockpot for the perfect nutritious meal.

One reader said: “This is a FABULOUS recipe! I have literally shared this with a dozen friends and family so far. This will for sure be in the regular rotation of winter meals!”

More quinoa recipes:

Green Enchilada Sauce

by Chelsea Lords

Green Enchilada Sauce has so much flavor that you’ll never want to go back to the canned sauce again! This easy homemade enchilada sauce is made from a mixture of tomatillos, onion, peppers, and garlic. To add flavor and consistency, we throw in some well-loved seasonings, vegetable broth, and olive oil.

Add this delicious and versatile sauce to your favorite Mexican dishes — we can’t get enough of these Chicken Enchiladas with Green Sauce!

What Is Green Enchilada Sauce?

This recipe is a favorite for Mexican dishes — drizzle it on or mix it into countless favorites like enchiladas, chilaquiles, migas, nachos, and burritos! It even makes a great finishing sauce to drizzle on top of grilled chicken, fish, shrimp, and steak.

Homemade Is Best!

Don’t get me wrong — I love and use Old El Paso® Green Enchilada Sauce often — it makes a simple crockpot recipe (like this Green Chile Chicken Enchilada Soup) a breeze to assemble. But other times when I’m craving the best green enchilada sauce, this is my go-to. So why make your own when canned is so convenient?

It’s economical. You pay a premium for someone else to make this sauce for you. The ingredients for this sauce are inexpensive and you can make it in bulk and freeze the leftovers. (Frozen leftovers are just as easy to use as opening up a can!)
You can customize it to your preference. Everyone has different taste preferences and in an enchilada sauce, it’s simple to emphasize some flavors over others. Especially for those that are sensitive to spice in store-bought sauces or who can’t get enough spice — both easy adjustments when you make your own!
Peace of mind. While you can’t be certain exactly what you’re getting from a store-bought sauce, it’s nice to know exactly what is in the sauce you and your family are consuming. You aren’t running the risk of added preservatives or filler ingredients or potential allergens — this can be an organic Green Enchilada Sauce if you purchase organic ingredients!
It’s gluten-free. If you are gluten-intolerant or avoidant, it’s often easier to make your own enchilada sauce than try to find a gluten-free one at the store. This recipe is naturally gluten-free.
Pretty simple. This recipe doesn’t require a whole lot of hands-on time — the oven and the blender do most of the work for you!
In case there is ever a green enchilada sauce shortage, you don’t need to be left wondering how to make chicken enchiladas with green sauce! You’ll have the sauce recipe right here to reference! 🙂

Green Enchilada Sauce — Tomatillos

This Green Enchilada Sauce sauce is made with (a personal fave) tomatillos!

Tomatillos are small, green fruits that look somewhat like green tomatoes even though the two aren’t related. They have a dry, leafy husk and a tart, slightly fruity tasty. They are extremely versatile and the main ingredient in our homemade green enchilada sauce! When I say tomatillos are fruits, I say it in the same vein when I say a tomato is also a fruit. They’re savory, even though biologically, they are fruit. Below are a few tips:

Aim to find tomatillos that are roughly the same size so they’ll roast evenly in the oven.
Look for tomatillos with husks that are relatively tight with firm fruit inside. Firm is that sweet spot between rock-hard and squishy.
Avoid tomatillos with loose husks that are shriveled, discolored, or spotted.
To remove the husks, pinch them back and pull them off from the fruit — the husk should peel off easily. The fruit underneath will be sticky from the husks, so give them a quick rinse in warm water before using.

Green Enchilada Sauce FAQs

1Are Green Enchilada Sauce and Salsa Verde the same thing?

Not quite! Salsa Verde is raw (like salsa) while the ingredients in enchilada sauce are usually cooked (or roasted/sautéed).

Enchilada sauce requires liquid (broth/stock/water) to thin into a useable sauce whereas salsa verde ingredients are simply blended and eaten as is (a little chunky is even better IMO!).

2What is Green Enchilada Sauce made of?

There is certainly some variation between green sauces but most are made from tomatillos, green chiles, onion, garlic, and spices. Tomatillos are widely used in Mexican cuisine and in their sauces!

3What is the difference between green and red enchilada sauces?

As far as flavors, red sauces tend to have a more earthy flavor while green sauces are more fresh and vibrant.

The main difference is the type of chili used to make the sauce. Red enchilada sauce uses red chiles (or ground chili powder) and green enchilada sauce uses green chiles.

4Which is spicier: red or green sauce?

Both sauces can range in spice levels — it all depends on the peppers used and whether or not the seeds were left in. That’s one of the best parts of making your own enchilada sauce; you control the heat level.

5Can I substitute Salsa Verde for Enchilada Sauce?

There isn’t a great way to replace one for another — salsa and enchilada sauces are different foods with different flavors.

6Is Green Enchilada Sauce spicy?

Many people think that green sauce isn’t very spicy because tomatillos can be slightly sweet, but jalapeños definitely crank up the heat — green enchilada sauce can be mild or spicy hot, all depending on those peppers!

How To Make Green Enchilada Sauce

Roast: A lot of recipes call for sautéing the first few ingredients, but we prefer roasting them. You get such a better caramelization and end flavor — roasting is well worth it! Plus it’s very hands-off– no need to stir it every few minutes.
Blend: Once ingredients are nice and caramelized, transfer them to a blender with the rest of the ingredients. Blend until smooth — easy!
Taste and season: Don’t forget to give your sauce a quick taste and adjust seasonings until the flavors are just how you like them.

Customize Green Enchilada Sauce Ingredients

It’s easy to make this sauce exactly how you and your family like it! Below are a few suggestions for modifying ingredients in the sauce:

Modify the heat: If you aren’t a fan of intense heat, be sure to remove the seeds and ribs from the jalapeños. You can even slightly reduce the amount, but keep in mind that tomatillos are fairly sweet. The jalapeños help balance the flavors, so you may end up with a sweeter sauce. On the flip side if you love spice, leave in as many ribs and seeds as you can handle!
No cilantro: if you don’t love cilantro, just leave it out. Try adding 1-2 tablespoons lime juice instead.
Thickness: If you’d like a thinner sauce, add a touch more liquid. As it stores it does thicken up a bit more!
Love citrusy flavors? Add in some fresh lime juice!

STORAGE

Enchilada Sauce Storage

Properly stored in an airtight container, this sauce will stay fresh for 5-7 days.

This sauce freezes really well. (Make a double batch to save for later!) Let sauce cool completely at room temperature and then transfer to freezer-safe containers or bags. Label and freeze for up to 3 months. Thaw overnight in the fridge or warm on the stovetop in a medium-sized pan.

Using This Sauce

Here are some of our favorite ways to use this sauce:

In enchiladas! Replace red sauce with this homemade green sauce in your favorite enchilada recipes — here are some of our favorites: Chicken Enchilada Casserole, Vegetarian Enchiladas, Quinoa Enchilada Bake.
Add to your favorite breakfast: This sauce is delicious drizzled over scrambled eggs, added to breakfast burritos, or used to amp up the flavor in a breakfast casserole! Add to migas, chilaquiles, or Huevos Rancheros.
Use in your favorite dinner: Drizzle this sauce on your favorite tacos, quesadillas, burritos, fajitas, tamales, nachos, etc. You could even add it to soup, which we do with this White Turkey Chili.
Add to a salad. Thin the sauce with some olive oil or even some water; drizzle on a bed of greens or salad similar to this Chipotle Chicken Salad.
Keep things simple — Add to a bowl of rice and beans or as a finishing sauce for grilled chicken, shrimp, fish, or steak.

Source: This sauce is lightly adapted from a favorite cookbook, The Well Plated Cookbook by my good friend Erin, from WellPlated.com. This is the sauce that coats her famous green chile enchiladas I shared from the cookbook a couple of years ago. We make this sauce all the time and haven’t found one we like better. The only changes we make are adding in some lime juice for acidity, increasing the amount of cumin, and replacing the water with vegetable stock. Thanks, Erin!

Greek Ground Turkey (Great Meal Prep!)

by Chelsea Lords

Greek Ground Turkey: Flavorful seasoned turkey with sun-dried tomatoes and kalamata olives, served over lemon-parsley rice with fresh veggies and tzatziki sauce.

Greek Ground Turkey

These Greek Ground Turkey bowls are the perfect way to stay on track with any healthful eating goals you may have coming into the New Year. They’re loaded with good-for-you ingredients, but we are not skimping on any flavor! From the lemon-parsley rice to the deeply flavorful ground turkey and the myriad fresh topping options — what’s not to love?! And it all starts with Greek Ground Turkey.

Below I’ll break down all the components of this meal, as well as how I like to meal prep with this recipe.

Lemon-parsley rice

The base of these Greek Ground Turkey bowls is herby lemon rice. It’s not much more work than making regular rice, but you’ll be amazed just how deeply flavorful it is.

We use a lot of the same ingredients in the rice and the ground turkey, so it makes sense to start by prepping everything together before starting: dice the onion, mince the garlic, zest some lemons, and juice some lemons.

A few prep shortcut suggestions:

Buy pre-diced onion from the produce section of your store or use frozen diced onions.
Use jarred minced garlic or a garlic press.
A microplane (like this one) makes zesting the lemons quick and easy.
And if you juice a lot of citrus, this citrus juicer will transform your lemons to lemon juice in seconds!

Greek-seasoned ground turkey

While the rice is cooking, I like to prepare the ground turkey and toppings. The ground turkey cooks fairly quickly; it’s a meat we want to avoid over-cooking since it can become and dry and flavorless when even slightly over-cooked.

The seasoning mixture may seem like a lot, but it works with ground turkey and ensures there is plenty of flavor — no dry flavorless turkey in this dish!

The finishing touches to this cooked Greek ground turkey include lemon juice, lemon zest, kalamata olives, and sun-dried tomatoes. The meat does end up pretty intensely lemon-flavored (which we love), but feel free to cut back on the lemon if desired. The olives and sun-dried tomatoes can also be left out, but they add a nice flavor and texture to the meat.

QUICK TIP

These are the sun-dried tomatoes I add to Greek Ground Turkey. They’re sliced (julienne cut) and packed with herbs and olive oil. They add a lot of flavor to the meat and don’t require much chopping since they are already thinly sliced.

Tzatziki Sauce

I like making this sauce in advance because it becomes more flavorful as it sits in the fridge. It sure makes dinner assembly that much quicker later on.

A few quick notes on this sauce:

Make sure to use good full-fat, plain Greek yogurt. We want a full-fat yogurt to avoid watery or bland tzatziki. (We love Greek God’s® plain Greek yogurt best!)
Squeeze liquid out of the cucumber. Cucumber has very high water content and will water down the sauce or make it bland. Wring out excess liquid a few times with paper towels or cheesecloth before adding to the mix. (See “quick tip” below.)
Use real lemon juice. Bottled lemon juice won’t quite cut it here, because the sauce also relies on the zest of the lemon. When zesting the lemon, avoid the white pith of the lemon — this is very bitter. Using a microplane, zest only the very outside yellow part of the lemon.
Don’t forget to season. A little bit of salt and pepper goes a long way in intensifying flavors and pulling everything together.

QUICK TIP

Use an English cucumber or Persian cucumbers (Persian cucumbers are sometimes labeled as mini/salad cucumbers) for this sauce and for topping these Greek Ground Turkey bowls. Regular cucumbers don’t work as well because they lack flavor and are too watery.

Greek Ground Turkey Toppings

Pita Bread or Chips.

My husband and boys love this meal with charred pita bread or pita chips on the side. (Either whole wheat or white pita bread works great in this recipe.) Alternatively, store-bought pita chips add a nice crunch!

To char pita bread: Spray both sides of the pita bread with olive oil cooking spray and “grill” the bread on the stovetop over the open flame (on medium-low heat) until slightly charred, flipping with tongs as needed, about 10-15 seconds per side. Alternatively, warm (covered with a damp paper towel) in the microwave.

Veggies.

We love the combo of cherry tomatoes and Persian/English cucumber to top these Greek ground turkey bowls.

Red onion is another topping that would be great (either pickled or raw). Additional kalamata olives would also be nice if you really love them.

Fresh lemon, fresh herbs, and feta cheese.

These three ingredients pull everything together. The feta adds a nice tang and saltiness to the bowls, the lemon adds a hit of freshness and acidity, and we’ll sometimes add some fresh chopped parsley for additional freshness.

If you don’t choose to use the feta cheese, you may want to add an extra pinch of salt to the finished bowls.

Meal Prepping this Greek Ground Turkey

To meal prep this recipe, divide the rice equally among four containers. Top each container with equal parts of the Greek ground turkey mixture.

In a separate container or small bag, add the chopped veggies, feta cheese, and lemon wedge if using. Add the tzatziki sauce to another separate small container.

When ready to eat, warm the rice and ground turkey mixture. (I do about 45 seconds, covered with a damp paper towel in the microwave. Don’t heat too long or it will dry out the turkey.) Top the warmed mixture with the veggies and feta, squeeze lemon over everything, and add a few spoonfuls of tzatziki sauce.

More ground turkey recipes

Turkey Chili the best ever, made with sweet potatoes
Turkey Bolognese over spaghetti
Ground Turkey Sweet Potato Skillet with black beans
Turkey Meatloaf with loads of “hidden” veggies
Turkey Picadillo with potatoes & Mexican-inspired seasoning blend

White Bread

by Chelsea Lords

This is our go-to, favorite classic White Bread recipe made with only six very common ingredients. Instead of making a grocery run first, you may already have everything you need!

This soft and delicious bread has a subtle sweetness and the perfect crumb — it’s hearty and sturdy, unlike most commercially sold bread.

Once you’ve mastered making this soft White Bread recipe, try our Honey Whole Wheat Bread or these addicting Dinner Rolls! Use leftover yeast in these Homemade Cinnamon Rolls or Lemon Blueberry Sweet Rolls.

Is White Bread Bad For You?

While you can’t be certain what you’re getting when you buy a loaf of bread from the store, we’ve become hooked on making our own! The peace of mind you get from knowing exactly what is in the bread you and your family are consuming is priceless. You aren’t running the risk of added preservatives or filler ingredients.

But beyond health reasons, making your own bread is incredibly simple to do and requires very little hands-on time. Once you get the hang of making your own bread, it can become a pretty mindless task!

And truly, there is nothing that beats the taste of homemade bread. This recipe is hearty with the perfect texture and the best flavor — a subtle sweetness from the honey and richness from the butter.

One quick warning though: Once you start making white bread at home, your family might not be too keen on going back to store-bought!

QUICK TIP

Try our favorite Breakfast Toast recipe with a slice of this homemade bread!

White Bread Ingredients

We think this is the best White Bread recipe ever because of a few ingredients that really make it stellar — honey, butter, and salt. We’ll discuss each ingredient in more depth below:

Milk has fat which creates an even softer and more-indulgent tasting white bread. You can certainly use water (or even half water, half milk), but we prefer the flavor and structure of the bread when made with milk.
Yeast provides the leavening for the dough. This is the process of producing gas (carbon dioxide/CO2) which (along with entrapped air and water vapor) will expand during proofing and baking to cause the dough to rise and expand.
Flour gives the structure and protein to bread — we’ve tested this recipe with all-purpose and bread flour (read more about the differences in the FAQs section).
Honey adds moisture to the dough, sweetness to the bread, and food for the yeast to grow nicely.
Melted butter adds a richness that can’t be beaten! The fat from the butter delivers a higher rise, a crisper crust, and a softer interior texture.
Salt adds flavor to this white bread recipe; without salt, the bread will taste bland and flat. Salt is also important to the bread’s structure. It tightens the gluten structure and helps control the pace of yeast fermentation.

Let’s Chat Yeast

Proofing the yeast shows tells us if the yeast is still alive and active (yeast is a living organism). In my recipe, this is done with warm milk and active dry or instant yeast.

We have tested and included directions for both active dry yeast and instant yeast in this basic White Bread recipe. There’s a difference in yeast, so check the package.

I find it very helpful to make sure you can see the yeast has been activated before moving on to the next steps. If the yeast doesn’t activate, the bread won’t rise.

When activated, active dry yeast will grow, get foamy, smooth, and silky. (Visuals for how activated yeast looks) Instant dry yeast does not foam up the same way that active dry yeast does.
- To check if instant yeast is good, sprinkle the yeast and a pinch of sugar over a small amount of warm water and let it stand for a few minutes. If the yeast is still active, it will completely dissolve in the water and you may see some clouding or bubbling in the liquid — now you know you can use that yeast in this recipe.
Yeast produces and feeds best at around 105-115 degrees Fahrenheit. (See “quick tip” box below.)
If the yeast doesn’t prove, this can be because the yeast is old, the milk was too hot, or the milk/environment is too cold. If the milk/environment is too cold, the yeast might wake up but release a substance that hinders the formation of gluten in this White Bread recipe.

QUICK TIP

How to tell when your milk is at the right temperature? Use the wrist test! Drizzle a few drops of the warmed milk onto the inside of your wrist. If it is warm and comfy for you, it will be perfect for the yeast. If it is not warm and instead feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant.

What’s Proofing All About?

To properly proof the White Bread, we do it twice — once after kneading the dough and again after shaping the dough into a loaf.

The first proof allows the yeast and gluten to develop and the second proof allows the loaf to get a beautiful rise. This will result in a light and airy bread texture.
Over-proofing the dough at either time can cause the bread to develop an unpleasant flavor, a misshapen crust, holes in the bread, and a less-than-ideal texture.
Underproofing the dough can result in a dense and dry loaf of bread that is shorter with less of a rise.

QUICK TIP

To make Overnight White Bread, do the second proofing in the fridge overnight — around 12 hours. More info here!

What Bread Pan To Use

We’ve tested this white bread recipe in both 8.5 x 4.5-inch and 9 x 5-inch loaf pans. For more shape and height (like you’d see in a classic American white bread recipe) use the 8.5 x 4.5-inch pan. (This is the pan featured in the photos.)

White Bread Recipe Tips

Making bread takes patience! Don’t rush through the steps. And on the flip side, don’t let the bread rise too long
Adding flour to the dough can be tricky. Humidity, altitude, and temperature can all factor in to how much flour you’ll need. I always recommend starting with 1/2 cup shy of what a recipe calls for and adding very slowly until the dough pulls off the sides of the bowl and is not too sticky. We don’t want wet dough, but it should still have moisture in it.
- Too much flour results in a dense and less-flavorful loaf of bread.
- We don’t recommend flouring the surface to knead or roll out the bread dough; this unnecessarily adds extra flour to the dough. If you have a dough scraper or metal spatula, use that to scrape any stubborn, sticky areas. Use cooking spray (instead of flour) to coat your hands and the countertops when rolling and kneading.
- When measuring flour for this bread, be sure to spoon and level the flour. If you press a measuring cup into a container and push flour into the cup, you’ll end up with way too much flour. Here’s how to spoon and level flour.
Regulate your kitchen’s temperature. If your kitchen is too warm or cool it might affect the yeast proofing. If it’s warm, the white bread will overproof (become dense) and if it’s too cool, the yeast might not have a chance to become active and create enough gas to lift the dough. The ideal temperature is in the 65- to 75-degree (Fahrenheit) range.
How do you know when the dough is done kneading? We’re looking for a soft, tacky dough that is smooth and satiny feeling.

White Bread FAQs

1What flour is best for White Bread?

Either all-purpose or bread flour works in this recipe!

Bread flour has more protein than all-purpose flour, which helps with the bread’s gluten development and yields chewier bread. That said, all-purpose works great too, the bread is simply less chewy.

The substitution is generally 1:1, but because of bread flour’s higher protein content, you may find yourself adding a touch less flour when using bread flour. We want a dough that is smooth, satiny, soft, and tacky to the touch.

2Can I use instant yeast instead of active dry yeast?

Yes, we have tested this recipe with both!

The recipe card includes instructions for using either method.

3Why is my homemade bread so heavy?

There are several reasons bread can come out heavy and dense, but most likely it is because the yeast did not proof long enough or was killed.

Here are some other possible culprits:

Adding too much salt or adding salt right on top of the yeast–salt kills yeast, which is why we add it very last.
Proofing in too cold or warm of a place can hinder yeast development.
Using dead yeast results in a dense loaf.
Adding too much flour can also make for a dense loaf.

4Why do you knead bread?

Kneading creates structure and strength in the dough. After kneading, the dough should feel soft and elastic. Kneading helps the proteins from the flour begin to line up in a way that will trap gases that help the dough rise, so don’t skip or rush the kneading!

5How do you knead bread?

The dough can be kneaded by hand or with a stand mixer. I personally prefer using the stand mixer, but have made this bread both ways. Here is a great step-by-step visual guide to kneading bread with a stand mixer or by hand.

6Can I substitute ingredients?

While I’ve worked through this recipe many times, I likely haven’t worked through your particular substitution idea. I have only tested and finalized this recipe with the measurements and ingredients listed in the recipe. For best results, I’d recommend sticking exactly to the recipe. Baking is a precise art that involves chemistry! Even tried-and-true substitutions don’t always work with baking.

7How can you tell if bread is done?

Visually: The bread should have a gorgeous, evenly colored crust that is golden brown. The crust should look firm and dry.
Take the internal temperature: Bread should read about 190-1950 degrees F in the center of the loaf.
Tap the bottom: Take the loaf out of the oven and turn it upside down out of the loaf pan. Give the bottom middle of the loaf a light thump with your knuckles and if it sounds hollow, the bread is most likely done. If not, try it again this trick again in 5 minutes.

When in doubt, overbake it by a few minutes instead of under-baking it. (If you are consistently having trouble with under- or overdone bread, I recommend checking the temperature of your oven. If your oven temperature is off, it could easily be the reason for your problems.)

8Why is my bread dry?

This is likely because there was too much flour. To fix this issue, invest in a kitchen scale and measure the flour by weight instead of measuring cups (there is a lot of variance in measuring with cups instead of weight!).

Add flour slowly, adding until the dough has a soft and tacky feel, not hard and dry.

9Why does my bread smell like beer?

That smell is actually the yeast!

If the dough is proofed too long, it will likely develop an unpleasant flavor/smell and density.

If you proof the dough overnight in the fridge, it won’t overproof, but it might have a subtle beer smell. Again, this is the yeast developing a more complex flavor.

10Why is my bread raw inside or burnt outside?

A few things to check:

Actual oven temperature. Test the temperature of your oven with an oven thermometer — it may actually be hotter or cooler than it is reading.
Using a convection oven. If using a convection oven, you should reduce the baking temperature by about 15-25 degrees.
If the loaf pan is dark, it may be conducting heat too quickly and bake the outside faster than the inside.

11Why is the bottom of my bread soggy?

This is because the bread was left in the pan to cool too long. We recommend leaving the bread in the pan for only 10 minutes and then transferring it to a wire cooling rack to finish cooling. The warm bread needs to be elevated so air can circulate around all sides as it cools. Otherwise, moisture (from the heat of the bread) will condense on the bottom of the bread, making it damp and slightly soggy.

12Is white bread healthy?

Making your own white bread is infinitely more nutritious than store-bought loaves since there are a lot of additives and highly processed flour in commercially produced breads.

13How many calories in a slice of White Bread?

Our calculations show that one slice of bread has 179 calories. The calories can vary, however, based on a number of factors. How thick are the slices? How much additional flour did you add? Many things can affect the actual calories in a slice.

14How many carbs are in a slice of White Bread?

Our calculations show that one slice of bread has 32.9 grams of carbohydrates. The figure can vary, however, based on a number of factors. How thick are the slices? How much additional flour did you add? Many things can affect the actual carb levels in a slice.

15What makes bread light and fluffy?

The yeast!

The carbon dioxide produced by the yeast is responsible for the bubbles and holes formed in the bread which produce a light and fluffy texture.

Gas is created as the yeast grows (and the more the yeast grows, the more gas is in the dough). This gas determines how light and airy the bread will be.

STORAGE

Storing White Bread

Since there aren’t preservatives in White Bread, it won’t last as long as store-bought bread, but it probably won’t be around as long, either!

Store leftover bread at room temperature in a cool dry place for up to 3-5 days, preferably in a container that allows some ventilation so the bread can “breathe.” Heat and humidity can cause bread to mold. I also don’t recommend storing it in the refrigerator, as it turns stale quickly (the dry air in the fridge will expedite staleness). To keep the bread soft, store it in an airtight plastic bag after it has completely cooled.

For White Bread that is leftover after 2-3 days, I recommend storing it in the freezer, where it will keep fresh for up to 3 months. Slice it before freezing, and then take out one or two slices at a time, as you need them. Transfer slices straight from the freezer to the toaster (best white toast ever!) or thaw at room temperature.

Ways To Use This Homemade White Bread

Honey and Banana Sandwich with Mascarpone cheese
Cucumber Sandwich with seasoned cream cheese
Chickpea Salad Sandwich with avocado
BBQ Chicken Sandwich using rotisserie chicken
Load up this Chicken Salad on our White Bread

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White Bread

5 from 1 vote

- Review this recipe

This is our go-to, favorite classic White Bread recipe made with only six common ingredients. Instead of making a grocery run first, you may already have everything you need!

Print Recipe

White Bread

5 from 1 vote

- Review this recipe

Print Recipe

This is our go-to, favorite classic White Bread recipe made with only six common ingredients. Instead of making a grocery run first, you may already have everything you need!

Course Bread, Breakfast, Brunch, Sandwich, Side Dish

Cuisine American, Healthy, Vegetarian

Keyword white bread, white bread recipe

Prep Time 15

Cook Time 35

Proofing Time 2

Total Time 2 50

Servings 2 loaves (24 slices)

Chelsea Lords

Calories 179kcal

Author Chelsea Lords

Equipment

(2) 8.5 x 4.5-inch OR (2) 9 x 5-inch loaf pans
Cooking spray (olive or coconut oil)

Ingredients

▢ 2 cups milk (Note 1)
▢ 1 tablespoon active dry yeast OR instant yeast (Note 2)
▢ 1/2 cup honey
▢ 6-1/2 cups white flour or bread flour, separated (Note 3)
▢ 1 tablespoon fine sea salt (Note 4)
▢ 6 tablespoons melted unsalted butter
▢ Optional: 1 tsp (4g) white sugar, 2 tbsp (28g) butter

US - Metric

Instructions

If using INSTANT YEAST: In the bowl of a stand mixer, add the warm milk (Note 5). Make sure it is not hot or it will burn the yeast. Add instant yeast and 1 teaspoon white sugar (optional) directly on top and stir to combine. Let stand for 3 minutes. Skip to step 3.
If using ACTIVE DRY YEAST: In the bowl of a stand mixer, add the warm milk (Note 5). Make sure it is not hot or it will burn the yeast. Sprinkle the active dry yeast over top the milk and the sugar (optional) right on top of that. Stir then let stand for 5-10 minutes or until yeast is foamy. If the yeast doesn't foam up, it is dead (either bad yeast or too hot of milk) You'll want to dump everything out and start again; otherwise the bread won't develop properly.
FLOUR AND HONEY: Pour in the honey and 2 cups (260g) flour. Use the beater blade to stir just until the flour is moistened, about 1 minute, scraping the sides with a spatula as needed. Let mixture sit undisturbed for 10 minutes.
BUTTER: Meanwhile, as the mixture sits, melt 6 tablespoons butter in the microwave. Let the butter cool back to room temperature (it's important it's not hot or even warm!) and then stir in the 1 tablespoon of salt. Set aside.
FINISHING DOUGH: Once the dough has sat for 10 minutes, add in the butter and salt mixture (use a spatula to scrape every bit of that mixture into the bowl of the dough). Add 4 more cups (495g) of flour (Note 6). Swap to a dough hook. Stir on low speed (speed 2) until mixture is all combined and begins to gather around the dough hook (about 2-3 minutes). Gradually add in the remaining 1/2 cup (60g) of flour IF needed (if the dough is sticking to the sides). You can continue to add a little more flour, up to 1 tablespoon at a time, but avoid adding too much extra flour unless it really is too sticky (still sticking on edges of bowl instead of collecting around dough hook)
KNEADING: Once the dough has gathered around the dough hook, increase the speed to medium (speed 4-6) and mix for 10 minutes. Don't walk too far away; your stand mixer might dance off the table. (If you don't have a stand mixer you can knead the dough by hand for about 10-12 minutes). We are looking for a dough that is smooth, satiny, soft, and tacky to the touch (but not sticky and not dry).
FIRST RISE: Once the dough has finished kneading, turn out the dough onto a clean work surface. Knead with your hands for about 20 seconds to shape it into a large even ball of dough. Grease the mixing bowl generously with coconut or olive-oil-based spray. Place the dough in the bowl and turn the ball to coat in the oil. Cover the dough with a damp cloth and place the bowl in a warm place (~70 degrees F) to rise until it doubles in size, about 1 hour.
SECOND RISE: Remove the damp cloth and punch into the dough to release the air. Divide the dough into 2 equal parts (I recommend a food scale to make sure you've got the same amount of dough in each half). Shape dough into two loaves (See Note 7) and place in greased 8.5x4.5-inch bread pans (Note 8). Cover the pans with a damp cloth and let them rise in a warm place for another hour or until about doubled in size. Do not let the bread rise longer than needed; this will cause the bread to overproof and develop a yeasty taste.
BAKE: Bake at 375 degrees for 32-40 minutes (Note 9). Right out of the oven, holding the remaining 2 tablespoons of butter, rub over the tops of the loaves (optional). Let bread cool in the pan for 10 minutes. Then transfer to a wire cooling rack and let cool for at least 30 minutes before slicing. (The bread is still cooking even out of the oven.) Slice and serve.

Video

Recipe Notes

Note 1: Milk: We use and recommend whole milk, although 1%, 2% and skim all work fine.

Note 2: Yeast: Either instant or active dry yeast works in this recipe -- just slightly different preparation methods. Ensure yeast is alive/active before using. Yeast produces and feeds best at around 105-115 degrees F. If the yeast doesn’t prove, this can be because the yeast is old, the milk was too hot, or the milk/environment is too cold.

Note 3: Flour: Either all-purpose or bread flour works in this recipe! Bread flour has more protein than all-purpose flour, which helps with the bread's gluten development and yields chewier bread. Bread flour does have a slightly higher protein content, so you may find yourself adding a touch less flour than all-purpose.

Note 4: Salt: Not all salts have the same amount of sodium. We tested with fine sea salt, if using table salt, you'll want to use slightly less. Yes, it sounds like a lot, but it's important for flavor and gluten structure!

Note 5: How to tell your milk is at the right temperature: Drizzle a few drops of the warmed milk onto the inside of your wrist. If it is warm and comfy it will be perfect for the yeast. If it feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant.

Note 6: Measuring flour: Adding the flour to the batter can be tricky. Humidity, altitude, and temperature can all factor in to how much flour you'll need. I always recommend starting with 1/2 cup shy of what a recipe calls for and adding very slowly until the dough pulls off the sides of the bowl and is not excessively sticky. We don't want wet dough, but it should still have moisture in it. Too much flour results in a dense and less-flavorful loaf of bread. When measuring flour for this bread, be sure to weigh flour OR spoon and level. If you press a measuring cup into a container and push flour into the cup, you'll end up with way too much flour.

Note 7: Shaping loaves: You can roll the dough out with a rolling pin into a rectangle and then roll it up tightly into a nice even cylinder, pinching the seams and tucking the sides into the dough.

Note 8: Bread pans: Either size (8.5x4.5-inch or 9x5-inch) works, but we recommend the 8.5x4.5-inch pans for a higher rise.

Note 9: How to know when bread is done: Bread should register 195 degrees F in the center. It should have an evenly covered golden brown crust that looks firm and dry. If you tap the loaf in the center with your knuckles it should sound hollow (if not, bake for 5 more minutes and try again).

Nutrition Facts

DID YOU MAKE THIS RECIPE?

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Easy Broccoli Cheddar Quiche

by Chelsea Lords

Broccoli Cheddar Quiche features tender broccoli, sharp Cheddar cheese, and creamy egg custard. Easily customizable and made simple with a store-bought pie crust!

Broccoli Cheddar Quiche

This Ham and Cheese Quiche was one of the most popular recipes of 2020, so I thought I’d combine my love for broccoli and Cheddar (this broccoli cheddar soup is one of my favorites!) into a similar quiche recipe.

And this quiche has totally hit the spot the last few days at my house — it’s pure comfort food for any time of the day! My kiddos especially love it as a mid-morning or afternoon snack.

Process shots-- images of bacon being sautéed.

Let’s talk bacon

Broccoli Cheddar Quiche starts with bacon. The bacon adds great flavor and texture to the quiche, and it also is used as a garnish after the quiche is baked.

The fat rendered from the bacon is also used to enhance the flavor of the onion, garlic, and broccoli. After cooking the bacon, carefully remove it with a slotted spoon to a paper-towel-lined plate. See the “quick tip” below for how to deal with extra bacon grease!

QUICK TIP

If the skillet has more than 1 tablespoon rendered bacon grease, drain off the extra. To do this, line a small, heat-proof cup or bowl with heavy-duty foil. Carefully pour the bacon fat into the lined cup immediately after removing the bacon and let it stand at room temperature until the bacon grease is solidified. At this point, you can fold the foil around the solidified fat and discard it or save it to use in future recipes.

Process shots-- images of the broccoli and onion mixture being sautéed; the egg and cream base being made.

Broccoli Cheddar Quiche Crust

To keep things simple, we use a store-bought frozen pie crust. You can make your own, of course, or even prepare this quiche without a crust. I’ll break down all these options below:

Store-bought: Be sure to get a 9-inch, deep-dish pie crust so all the ingredients fit into the crust. You’ll find these pie crusts among frozen pie baked goods, bread, frozen puff pastry, and other frozen desserts in the grocery store.
Homemade crust: Try this recipe!
Crustless: Simply prepare the recipe as written, omitting the crust. Be sure to generously spray the pie pan you are cooking the quiche in with a non-stick spray. Cook for 35 -42 minutes.

QUICK TIP

When using the store-bought crust, be sure to keep it in the freezer right up until it’s time to bake it. We want the crust as cold as possible when going into the oven. If the crust does sag or fall down a bit in the oven, it’s okay. Simply let it cool to warm and then gently press down the center and coax up the sides with your fingers. Work carefully to avoid ripping the par-baked crust.

Do I need to bake the crust first?

Blind baking (also called pre-baking) is the process of baking a crust first without the filling. It’s important to blind bake the crust when it’s going to be filled with an unbaked filling. A baked crust has a firmer texture that won’t soak up the liquid filling.

If you’re opposed to baking the crust first, the quiche will still work, but the bottom of the crust may be a bit under-done or soggy.

Broccoli Cheddar Quiche Leftovers

For leftovers: Once baked, let the quiche cool for up to 2 hours at room temperature and then refrigerate, tightly covered. To reheat, cover with foil and bake at 325 degrees F until heated through (about 10-15 minutes).

Fridge: You can store a baked and wrapped quiche for up to 3 days.
Freezer: You can store a pre-baked quiche (properly wrapped in an airtight container or bag) for 1 to 2 months. Thaw overnight in the fridge. Freezing does make the quiche lose texture and become a bit watery.

Broccoli Cheddar Quiche Tips

Chop the broccoli very finely. Once the broccoli is added to the quiche, it doesn’t get too much more tender. Make sure to very finely chop it and sauté it until crisp-tender to avoid hard/crunchy bites of broccoli throughout the quiche.
Freshly grate the cheese if you can. Pre-shredded cheese has a cellulose coating (to keep it from clumping) that resists melting and can make the quiche a little bit greasy. I also recommend using extra sharp or sharp Cheddar cheese for maximum flavor.
Watch the quiche as it bakes. If the crust is browning too quickly, cover the outside ring of the crust with a foil (or a pie shield) to keep it from browning further. I recommend baking the quiche on the lower or middle oven rack.
Don’t over-bake! Bake until the edges are set, but you still have a little wobble in the center. (The best quiche will jiggle a little when you cut into it which tells you the quiche is extra creamy.)

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