Baked Potato Dip by Chelsea Lords A quick and easy loaded Baked Potato Dip. Imagine: all the fillings you’d load into a baked potato, channeled into a fun dip that you can scoop up with potato chips, veggies, or pretzels. What’s not to love?! Try some other favorite appetizers like this cheese ball recipe or 7 layer bean dip. Baked Potato Dip Even with my handy shortcut of making a baked potato in half the time it usually takes, baked potatoes still take a good amount of time to prepare. But this dip? This dip can satisfy your cravings for a fully loaded baked potato in a fraction of the time! This baked potato dip is incredibly addictive, it’s loaded with flavor and it’s a hit whenever I serve it at a party or gathering — people are always asking for the recipe. Recipe shortcuts As I mentioned, this dip is meant to be quick and easy, and below are some of the ways to make it as easy as possible. Ranch seasoning mix: Instead of calling out a long list of spices, we use a packet instead. I highly recommend Hidden Valley® Ranch seasoning packets; in my experience they have the best flavor (not sponsored). Pre-cooked bacon: To save loads of time, use pre-cooked bacon in this dip. Alternatively, you can bake the bacon which is a lot less messy. Use a food processor to grate the cheese: We love freshly grated cheese, but it can be time-consuming to grate. If you have a food processor, use the cheese grater attachment to grate up a block in no time at all. QUICK TIP Don’t prepare the seasoning packet according to the directions; just use the straight powder for this recipe! Baked Potato Dip tips Soften the cream cheese. The cream cheese needs to be sufficiently softened to mix well with the other ingredients. To soften it quickly: place unwrapped cream cheese block on a microwave safe plate. Microwave for 15 to 20 seconds, remove it from the microwave, flip it over, and microwave for another 10 seconds if needed. Adjust the jalapeño. If you aren’t a fan of spicy flavors, either omit or reduce the amount of jalapeños added. And if you love heat, feel free to increase the amount. Serve with a table knife by the side. Baked Potato Dip is thick and potato chips can break easily, so it’s a lot easier to scoop from the dip onto the chip. Use an electric hand mixer to ensure an even texture throughout and easy mixing. That said, this can also be mixed by hand. Make sure the cream cheese has been thoroughly softened and mix with a wooden spoon until everything is smooth and thoroughly combined. Note that this dip is fairly salty. Between the ranch dip, bacon, and potato chips there is a good amount of salt. If you are sensitive to salt, I would recommend this pistachio crusted cheese ball instead. Baked Potato Dip storage Baked Potato Dip is a great candidate for being made in advance. As it sits in the fridge, the flavors intensify and the dip becomes even more flavorful. I like making it at least an hour before serving. That said, it is great right away too. Because of all the dairy in this recipe, Baked Potato Dip shouldn’t sit out of the fridge longer than 2 hours. More easy appetizers Italian tomato Bruschetta Spicy Baked Chicken Taquitos French Dip Sliders with an au jus sauce Ham and Cheese Sliders with poppy seed topping Pigs in a Blanket with “everything bagel” seasoning FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Loaded Baked Potato Dip 5 from 1 vote - Review this recipe A quick and easy loaded Baked Potato Dip. Imagine: all the fillings you'd load into a baked potato, channeled into a fun dip that you can scoop up with potato chips, veggies, or pretzels. What's not to love?! SAVE TO RECIPE BOX Print Recipe Loaded Baked Potato Dip 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe A quick and easy loaded Baked Potato Dip. Imagine: all the fillings you'd load into a baked potato, channeled into a fun dip that you can scoop up with potato chips, veggies, or pretzels. What's not to love?! Course Appetizer, Snack Cuisine American Keyword baked potato dip Prep Time 15 minutes Chilling Time (Optional) 1 hour Total Time 1 hour 15 minutes Servings 8 -10 appetizer servings Calories 213kcal Cost $4.25 Ingredients5 strips center-cut bacon (or already cooked bacon for quick prep time!)1 small jalapeño pepper finely chopped, optional1 package (8 ounces) full-fat cream cheese1 cup (240g) sour cream1 package (1 ounce) ranch seasoning and dressing mix, dry (do not prepare)1 and 1/2 cups (137g) extra sharp Cheddar cheese, freshly grated1/4 cup (9g) green onions thinly sliced1/2 teaspoon freshly cracked pepperWhat to dip in it:Thick potato chips with ridges and/or pretzel crispsCelery sticks InstructionsBACON: In a skillet over medium heat, cook the bacon strips until crispy. Alternatively, use pre-cooked bacon and follow package directions to heat. Another option is to bake the bacon. Drain bacon on a paper towel-lined plate and dab off any additional grease. Coarsely chop and set aside.JALAPENO: Remove the seeds and finely chop the jalapeño. CREAM CHEESE: Place unwrapped cream cheese block on a microwave-safe plate. Microwave for 15 to 20 seconds and then remove, flip it over and microwave for another 10 seconds if needed.BEAT: Using an electric hand mixer, beat the softened cream cheese until smooth. Mix in the sour cream and the DRY ranch mix (do not prepare the mix.) Gently stir in the grated Cheddar cheese, green onions, diced jalapeño, and freshly cracked pepper. You can also stir in the bacon here (it will soften) or top the dip with it if you'd like it to remain crisp.CHILL: If you have time, chill the dip for an hour or so before serving. It's great right away and even better after being chilled.SERVE: Place dip in a bowl and serve with your favorite sturdy potato chips. Serve dip with a table knife by the side; since the dip is thick and breaks the chips easily, it's easier to scoop from the dip with a knife. Pretzel crisps and celery sticks are also great in this dip.STORAGE: Refrigerate any leftovers, tightly covered, for up to 1 week. This dip shouldn't stand at room temperature for more than 2 hours because of all the dairy in it. Recipe NotesThis dip is fairly salty. Between the ranch dip, bacon, and potato chips, there is a good amount of salt -- just a heads up if you are sensitive to salt or watching sodium intake. Nutrition FactsServing: 1serving | Calories: 213kcal | Carbohydrates: 3.6g | Protein: 8.5g | Fat: 18.4g | Cholesterol: 45.5mg | Sodium: 497.8mg | Fiber: 0.3g | Sugar: 1.1g 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 Zucchini Muffins by Chelsea Lords These Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini. Looking for more nutritious zucchini recipes? Try this healthy zucchini bread or these chocolate-chip studded gluten free zucchini muffins next! Healthy Zucchini Muffins Healthy Zucchini Muffins are one of our favorite zucchini recipes; they’re fresh, flavorful, soft, moist and packed with great ingredients. If you’re looking for a more nutritious muffin without sacrificing flavor — these are just the thing to make! Ingredients There are several ingredients that make Healthy Zucchini Muffins taste amazing while keeping them on the more-nutritious side. Take a look and see what I mean: Overripe bananas. The riper the bananas, the sweeter the muffins! I wait until the banana skins are very spotty all over. The banana addition isn’t too much (only 3 tablespoons) but adds an immense amount of natural sweetness and acts as a good binding agent. Honey Vanilla Greek Yogurt. Our favorite yogurt to use in these muffins is Honey Vanilla Greek yogurt (made by Greek Gods®). Whatever yogurt you choose to use, make sure you like it plain or it won’t add a lot in way of flavor to these muffins. I recommend getting a vanilla-flavored yogurt instead of plain. I also recommend full-fat yogurt, so these muffins don’t end up overly watery. Honey. To avoid using too much brown sugar, while also keeping these muffins sweet and delicious, we use a little bit of this natural sweetener. Using all honey for these muffins didn’t work well (too wet), but the honey addition lowers the overall amount of brown sugar needed. Grated zucchini. Zucchini is rich in antioxidants and contributes to healthy digestion, among many other things (source). The zucchini isn’t just adding flavor and pretty specks of greens; it’s contributing a lot nutritionally to these Healthy Zucchini Muffins. Oat flour. More on this below. Don’t worry, you don’t need to go out and buy a specialty flour for these muffins; if you have oats in the pantry, you can have oat flour in minutes. The oats are blended before being added to the batter; they resemble flour and serve the same function. Below is a quick breakdown of the process. How to make oat flour If you have rolled oats or old-fashioned oats, you’ll be set for this recipe in minutes. (Make sure to use old-fashioned or rolled oats– not quick or steel-cut oats). Add the oats to a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left (this will affect the texture and liquid absorption of these zucchini muffins). QUICK TIPMake sure to fill the measurement of old-fashioned oats to the very top. Then level off the top by scraping the backside of a table knife across the top. Measure the oat flour after being blended (not in whole oat form). Healthy Zucchini Muffin tips Generously grease the muffin tin. I don’t recommend muffin liners for these muffins, because the batter sticks to the liners. Make sure to grease the cavities well. Of course, a good muffin tin also makes a world of difference. These tins are my absolute favorite, and I’ve never had a problem with muffins not releasing nicely. Thoroughly mash the bananas to avoid unpleasant chunks in the muffins. If you prefer not to mash the bananas with a fork, use an electric hand mixer to do it quickly. Use paper towels to press out excess liquid from the grated zucchini. Too much liquid will take away from the flavor of these muffins. It will also give them an overly wet texture. Storing Healthy Zucchini Muffins Once completely cooled, store the muffins in an airtight container at room temperature. Healthy Zucchini Muffins are best eaten within 2-3 days. To freeze/thaw: Cool muffins completely before wrapping and freezing. To freeze: Wrap muffins individually in plastic wrap and then place in large freezer bags. To thaw: Set out at room temperature or heat frozen muffins in the microwave. More nutritious baked goods Flourless Banana Muffins with chocolate chips Our favorite Healthy Brownies Gluten-Free Apple Muffins made with almond butter Healthy Blueberry Muffins made with Greek yogurt Applesauce Cake made with oat flour FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Zucchini Muffins 5 from 10 votes - Review this recipe Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini. SAVE TO RECIPE BOX Print Recipe Healthy Zucchini Muffins 5 from 10 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini. Course Breakfast, Snack Cuisine American Keyword Healthy Zucchini Muffins Prep Time 10 minutes Cook Time 18 minutes Total Time 29 minutes Servings 12 muffins Calories 224kcal Author Chelsea Ingredients1/2 cup (107g) vanilla Greek yogurt (we love Greek Gods Honey Vanilla Yogurt)1 teaspoon vanilla extract1 large egg4 tablespoons (50g) coconut oil, (measured when melted)2 tablespoons honey3 tablespoons mashed banana (very ripe)1/2 cup (100g) brown sugar, lightly packed1/2 cup (41g) oat flour (Note 1)1 cup (131g) white all-purpose flour or white-whole wheat flour1 teaspoon baking soda1/4 teaspoon fine sea salt1 teaspoon ground cinnamon 1 cup (104g) grated zucchini InstructionsPREP: Preheat the oven to 350 degrees F. Generously grease and lightly flour a regular-sized muffin tin. (I don't recommend muffin liners; this batter sticks to the liners).ZUCCHINI PREP: Grate zucchini on the small side of the grater. Use cheesecloth or a few paper towels to thoroughly dry the zucchini to keep it from being too wet/watery in muffins. Squeeze zucchini a few times and then lightly pack it into a 1 cup measuring cup.BANANA: In a small bowl, mash the banana. The banana is very important for binding of the muffins -- the riper, the better. Once it has been well mashed, measure out 3 level tablespoons.WET INGREDIENTS: In a bowl, stir together the Greek yogurt, vanilla extract, 1 large egg, coconut oil (measured when melted, but cooled to room temperature so it doesn't clump), honey, and mashed banana. Add in the brown sugar. Stir.DRY INGREDIENTS: In a separate bowl, stir together the oat flour (measured AFTER blending; See Note 1), white or white whole wheat flour, baking soda, salt, and cinnamon.ZUCCHINI: Add the dry to the wet and mix until just combined. Overmixing will result in dense muffins. Add in the grated zucchini and stir until just incorporated.BAKE: Divide the mixture evenly into the prepared muffin pan, evenly filling 12 muffin cavities. Bake for 18-22 minutes or until a toothpick when inserted into the center comes out clean and the edges are lightly browned. Avoid overbaking, which dries out the muffins. Let cool for 5-10 minutes and then use a fork to gently coax the muffins onto a cooling rack.STORAGE: Store in an airtight container in the fridge; let stand at room temperature for 30 minutes to 1 hour before eating. Best enjoyed within 2-3 days. Video Recipe NotesNote 1: Here's how to make oat flour: Add old-fashioned oats to a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left. Measure the 1/2 cup AFTER blending. Nutrition FactsCalories: 224kcal | Carbohydrates: 37g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 155mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin A: 62IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg 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.
Turkey Bolognese by Chelsea Lords Veggie-packed, nutritious and flavor-loaded Turkey Bolognese is savory, filling and easy to make — the perfect weeknight meal. Pair this turkey Bolognese with a quick garden salad like this Olive Garden salad or tasty corn salad. Turkey Bolognese Ground turkey can get a bad rap, but I’ve found if it’s seasoned and prepared well, it can taste amazing. With a few “secret” ingredients, this Bolognese is every bit as tempting and addictive as beef or pork Bolognese. And those few secret ingredients? Beef bouillon powder: I’ve been adding beef bouillon to ground turkey for a couple years now and I swear by it — it boosts and enhances the meaty flavor. My husband is always convinced we’re actually eating ground beef with this one addition. Worcestershire sauce: This sauce gives the Bolognese a great umami, salty flavor and also lends a bolder meat flavor. QUICK TIP I recommend getting lean (93/7) ground turkey as opposed to 99% lean ground turkey which tends to dry out and have very little flavor. If you can get ground turkey thigh meat — even better! Additionally, I recommend ground turkey from a carton as opposed to a chub (cylindrical package) — it tends to have better flavor and is less watery. Recipe Shortcuts Classic Bolognese sauce usually takes hours to make and can be a bit of a heavy dish. This turkey Bolognese is still ultra comforting, but made in a more nutritious and quicker way — perfect for a weeknight dinner. Here are a few recipe short-cuts to speed up the process even more: Use fire-roasted tomatoes. By using a can of fire-roasted tomatoes we’re adding layers of flavor and a hint of smokiness with no extra work. Score! I love Muir Glen® or Cento® fire-roasted crushed tomatoes best (not sponsored). Grab mirepoix (also called soup starter). Lots of stores sell pre-chopped mirepoix (a French term for diced onion, carrot, and celery) in the produce section of the store. If you’re in a hurry, pick up that fresh-chopped mirepoix, or you can even use frozen mirepoix in this turkey Bolognese sauce. Use jarred garlic or a garlic press. Instead of mincing your own garlic, you can use jarred to save time. Alternatively, a garlic press gets you fresh minced garlic in a fraction of the time that hand mincing takes. Turkey Bolognese tips Cut the veggies in small, even sizes. To help the veggies incorporate better into the meat sauce and be a good overall flavor add, make sure to finely dice the veggies so they’re all small and similar sizes. Use some red wine. Traditionally, Bolognese uses red wine instead of beef broth. My family doesn’t use wine, though, so it’s not included in this recipe. If you’d like to use wine, you can substitute a medium-bodied red wine, such as pinot noir or merlot, for the beef broth. Add sugar if needed: Depending on the brand of tomatoes you use (and if you opt to use the beef stock/broth or wine), you may need a teaspoon or two of white sugar to counteract the acidity of the tomatoes. Taste and adjust to preference. Go light on the salt: I find ground turkey typically needs a bit more salt than other ground meats, but keep in mind that this recipe uses reserved salted pasta water, bouillon cubes, and salty Parmesan cheese, so add salt slowly and to taste. Emulsify the pasta: The final step of tossing the turkey Bolognese with reserved pasta water and hot pasta is one of the “secrets” to Italian pastas. It’s called emulsifying and that’s how you get a luxurious sauce that coats every bit of pasta. While you can just add the sauce to cooked noodles, we love emulsifying it first. If you’re interested, there is more info here Storage You can make Turkey Bolognese sauce up to 5 days in advance (with very fresh ground turkey). Reheat on the stovetop over low heat. Like most tomato-based dishes, it tastes better the next day! To freeze: Cool the sauce completely and then transfer it to an airtight, freezer-safe container, and freeze for future use (up to 3 months). Thaw overnight in the fridge and bring to a simmer over low heat before serving. How To Use Leftover Turkey Bolognese sauce We frequently double this recipe just so we have leftovers to use in other recipes throughout the week. If you’re looking for something different, here are a few of the ways we use this sauce! Stuffed Shells: We use 3 cups of this Bolognese sauce in this stuffed shells recipe. (Use this Bolognese sauce in place of the marinara. Pour 1/2 cup below the shells and 2 and 1/2 cups on top.) Spaghetti Squash: For a veggie-packed meal, I’ve added a few heaping spoonfuls on top of a roasted spaghetti squash. Stuffed Peppers: Mix some cooked rice with a few cups of this sauce. Bring a large pot of water to a boil, cook bell peppers for 5 minutes, remove and drain well. Place about 1/2 cup of this turkey Bolognese sauce on the bottom of a 9-x-13-inch pan and then fill peppers with the rice/Bolognese mixture. Top with 1 cup of Bolognese, cover with foil and bake for 35 minutes at 350 degrees F. Uncover, add 1 cup of shredded mozzarella on top and bake for another 5-10 minutes (until peppers are tender and cheese is melted). Italian “Sloppy Joes”: Pile a few spoonfuls of the turkey Bolognese sauce on top of some crusty rolls, top with mozzarella cheese, and broil for 1-2 minutes in the oven. More ground turkey recipes Turkey Taco Skillet with the best turkey taco seasoning blend! Turkey Sloppy Joes with buttered brioche buns Our favorite miniature Turkey Meatloaves Ground Turkey Recipe with cabbage and a quick sauce Turkey Taco Salad with a cilantro-lime dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Turkey Bolognese 0 from 0 votes - Review this recipe This veggie-packed, nutritious, and flavor-loaded Turkey Bolognese is savory, filling, and easy to make -- the perfect weeknight meal. SAVE TO RECIPE BOX Print Recipe Turkey Bolognese 0 from 0 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This veggie-packed, nutritious, and flavor-loaded Turkey Bolognese is savory, filling, and easy to make -- the perfect weeknight meal. Course Dinner, Main Course Cuisine American, Italian Keyword turkey bolognese Prep Time 25 minutes Cook Time 20 minutes Total Time 45 minutes Servings 4 servings Calories 546kcal Ingredients1 tablespoon olive oil1/2 cup EACH: finely diced yellow onion, finely diced carrot, finely diced celery1 tablespoon finely minced garlic (~3-4 cloves)1/2 teaspoon EACH: dried thyme, dried basil, dried oreganoFine sea salt and freshly cracked pepper1 pound lean (93/7) ground turkey (See Note 1)1/2 cup 100% grape juice or beef broth or red wine (See Note 2)1 can (28 ounces) fire-roasted crushed tomatoes (I highly recommend Muir Glen or Cento)2 tablespoons tomato paste1/2 tablespoon Worcestershire sauce2 bay leaves2 teaspoons beef bouillon powder12 ounces spaghettiFreshly grated Parmesan cheeseOptional: freshly chopped parsley or basil InstructionsVEGGIES: Add 1 tablespoon oil to a large deep skillet/pot (one big enough to hold all the pasta later!) Heat to medium low, and add in the finely diced onion, carrot, and celery. Cook, stirring occasionally, for 5-7 minutes. Add in the garlic and continue to cook and stir for an additional 3-5 minutes until vegetables are softened and straw colored (you don't want to brown the veggies; reduce the heat if they start browning). Move veggies to the sides of the skillet and increase the heat to medium-high.GROUND TURKEY: Add the ground turkey to the center of the pan. Brown the turkey, crumbling and breaking it up as you stir. Cook 5-7 minutes or until mostly browned through. Drain any accumulated liquid from the ground turkey if needed. Add in the seasonings: the 1/2 teaspoon each of dried thyme, dried basil and dried oregano. Season to taste with salt and pepper, I add 1/2 teaspoon of each. Stir. Immediately pour in the beef broth (See Note 2) and scrape up any browned bits from the bottom of the skillet. Cook, stirring until juice is reduced in half, about 1-2 minutes.SIMMER: Reduce the heat to medium. Stir in the tomato paste, bouillon powder, and Worcestershire sauce. Add in the crushed tomatoes and stir. Add in the bay leaves and bring to a simmer. Simmer, uncovered, for 10-15 minutes or until thickened and fragrant, stirring occasionally. Taste and adjust to personal preference adding more salt and pepper as needed. Also taste for sourness -- if you use high-quality tomatoes, it shouldn't be sour. On occasion, however, you might need to add a teaspoon or so of white sugar to balance out the acid.SPAGHETTI: Meanwhile, follow package directions to cook the spaghetti to al dente. (Don't forget to salt the water generously! I add 1 teaspoon salt to every 4 cups of water.) Remove about 1 cup of the pasta water before draining the spaghetti -- you may needed it for emulsifying.TWO WAYS TO SERVE: Either emulsify the pasta: (authentic way; see step #7) or just spoon the sauce over the cooked pasta.GARNISH: Garnish with fresh chopped parsley or basil and freshly grated Parmesan cheese as desired.To EMULSIFY: Bring a large pot of salted water to boil. Follow package directions to cook the pasta but DON'T DRAIN (yet!) Scoop out a cup of pasta cooking water and set aside. Now, you can drain the pasta. Add half of the Bolognese sauce to the pot used to cook the pasta. Add hot drained pasta right on top. Toss the pasta and sauce gently for a couple of minutes, slowly adding the reserved pasta water as needed until the sauce thickens and generously coats the pasta. (I usually only use about 1/4 to 1/2 cup of reserved pasta water, but it varies depending on a lot of factors, so add just enough until you have a thick rich sauce coating the pasta). Video Recipe NotesNote 1: I recommend getting lean (93/7) ground turkey as opposed to 99% lean ground turkey which tends to dry out and have very little flavor. If you can get ground turkey thigh meat, that's even better! Additionally, I recommend ground turkey from a carton as opposed to a chub (cylindrical package) -- it tends to have better flavor and is less watery. Note 2: Traditional Bolognese uses wine instead of beef broth. If you'd like to go with wine instead, you can substitute a medium-body red wine such as pinot noir or merlot. You may need a pinch or two of sugar to counteract the acidity. Nutrition FactsCalories: 546kcal | Carbohydrates: 70g | Protein: 34g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 541mg | Potassium: 589mg | Fiber: 4g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 3mg 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.
Dessert Cheese Ball (Brownie Batter) by Chelsea Lords This Dessert Cheese Ball (brownie batter dip) is a no-bake dessert “cheeseball” perfect for an easy dessert or to serve when entertaining. We’re obsessed with this dessert dip! It’s sweet, chocolate-y, and loaded with chocolate and toffee! If you’re looking for a dip without cream cheese, be sure to try this edible brownie batter — it’s a reader favorite! Dessert Cheese Ball We all know and love a good cheese ball recipe or a savory veggie dip, like this baked potato dip, so why not enjoy dessert cheese balls too?! And that’s where this brownie batter dip comes in. It’s got all the fun elements from a cheese ball, but in dessert form! This is one of my favorite desserts to bring to share. Not only is it a total showstopper, it’s also consistently the first thing to disappear from the table. It’s rich, sweet, and filled with texture thanks to the toffee bits and miniature chocolate chips. Plus there’s a plethora of things to dip in this dessert cheese ball, so it’s just as fun as serving up some chocolate fondue! So, the next time you’re trying to think of a fun dessert to share with a crowd, look no further than this Dessert Cheese Ball. How to heat treat the brownie mix There is part of a brownie mix in this dessert, which contains “raw” flour. If you are concerned about this, I recommend heat treating the brownie mix to ensure any potential bacteria is killed. There are two options for heat treating your mix. Heat treat it in the microwave: add the brownie mix to a microwave safe bowl. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds). Heat treat it in the oven: preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the brownie mix on the pan. Bake the brownie mix, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the brownie mix to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it’s safe to use in the recipe. QUICK TIP Why heat treat the brownie mix? Any time grains are used in an uncooked form, there is a small but real risk of salmonella or E.coli bacteria being present…and that is a health concern. This is one reason why we’re warned not to eat raw cookie dough. Normally, brownie mix is baked, which kills any bacteria, but since we’re using the brownie mix in its uncooked form, we play it safe and heat treat it to remove any potential bacteria. Notes on heat-treated brownie mix Let it cool completely before using. If you use hot brownie mix, this dessert cheese ball’s consistency will be off. Stick the pan with the brownie mix in the fridge or freezer to quickly bring it to room temperature. Break up any clumps with your fingers and discard any stubborn clumps that won’t break up. If brownie mix is stuck to the sides or bottom of the pan, don’t scrape it up for this cheese ball — it’s most likely over-cooked. If there are discolored sections discard those, it will make the dip taste burnt We want the heat-treated brownie mix to look just like it did before heat treating it; it shouldn’t be burned or discolored in the slightest. Dessert Cheese Ball tips I recommend full-fat cream cheese for this recipe. When using lower fat cream cheese, it doesn’t hold together as well and can actually get a bit watery. Since the brownie mix does have salt in it, I recommend using unsalted butter so the total amount of salt in this Dessert Cheese Ball can be managed. Use a fudge brownie mix. We like Pillsbury® chocolate fudge brownie mix or Betty Crocker® fudge brownie mix (neither sponsored). Avoid brownie mixes with chocolate chips in them if you are heat-treating the mix. Toffee bits are a game changer! We add milk chocolate English toffee bits and they bring such a great flavor and texture to the dessert. Use room-temperature cream cheese and butter. It’s really important that the cream cheese and butter are at room temperature. You don’t want to melt the butter or cream cheese, or this dessert cheese ball won’t set up properly. Leave cold ingredients out for 45 minutes to an hour, or use some of these tricks to bring them to room temperature quicker. The whole ball gets rolled in a delicious coating of miniature chocolate chips, but you could also roll it in the toffee bits if you’d prefer that. Dessert Cheese Ball “dippers” While I’m partial to a nice big spoon…here are a few of our other favorite things to dip into this dessert cheese ball: graham crackers Oreos/Oreo thins (basically any variety of Oreo® cookies are delicious!) pretzels/pretzel thins vanilla sandwich cookies fresh fruit animal cookies QUICK TIP When wrapped and stored correctly, this Dessert Cheese Ball will stay fresh in the fridge for 4-5 days. Because of the dairy in this dessert (the cream cheese), it is not a great candidate for freezing and thawing. The chocolate chips and toffee also get too soft and mushy. More delicious brownie-inspired treats Brownie Trifle with vanilla cream and berries Peppermint Brownies with chocolate ganache topping Cosmic Brownies with fudge sprinkles Miniature Brownie Bites Mini Brownie Bites with Rolos using a brownie mix! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Dessert Cheese Ball 5 from 3 votes - Review this recipe This Dessert Cheese Ball (brownie batter dip) is a no-bake dessert "cheeseball" perfect for an easy dessert or to serve when entertaining. SAVE TO RECIPE BOX Print Recipe Dessert Cheese Ball 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Dessert Cheese Ball (brownie batter dip) is a no-bake dessert "cheeseball" perfect for an easy dessert or to serve when entertaining. Course Dessert, Snack Cuisine American Keyword Dessert Cheese Ball Prep Time 20 minutes Chilling Time 4 hours Total Time 4 hours 20 minutes Servings 10 -15, when served as a dessert to share Calories 235kcal Cost $4.91 Ingredients1 package (8 ounces, 226g) full-fat cream cheese8 tablespoons (equivalent of 1/2 cup or 1 stick; 113g) unsalted butter1 teaspoon vanilla extract1 cup (118g) powdered sugar1 and 1/2 cups (201g) chocolate fudge brownie mix, dry1 and 1/2 cups (240g) miniature chocolate chips, separated1/2 cups (74g) toffee bitsDippers of your choice InstructionsPREP: It’s really important that the cream cheese and butter are at room temperature. Leave cold ingredients out for 45 minutes to an hour, or use some of these tricks to bring them to room temperature quicker. Do not melt either for this recipe; soften in the microwave for 10-15 seconds if needed.BEAT: In a large bowl, beat the room-temperature cream cheese and butter until completely smooth. Add in the vanilla extract, powdered sugar, and dry brownie mix (See Note 1). Mix until completely smooth.ADD INS: Stir in 1/2 cup miniature chocolate chips and the toffee bits. Mix until incorporated. The mixture will be fairly soft/wet/sticky, but don't worry; it firms up a lot during the chilling process!CHILL: Spread out a very large piece of plastic wrap. Using a spatula, scrape and scoop all the mixture into a ball on top of the plastic wrap. Wrap around the dessert ball, form into a ball, and place in the fridge to chill for 3-4 hours or until completely firm.COAT IN CHOCOLATE: Spread 1/2 cup miniature chocolate chips on a large plate. Unwrap the cheesecake ball and put on top of the chocolate chips. Use the remaining 1/2 cup chocolate chips to coat all the rest of the cheesecake ball.SERVE: Serve with "dippers" of your choice. Video Recipe NotesNote 1: Brownie mix contains "raw" flour. If you are concerned about this, I recommend heat treating the brownie mix to ensure any potential bacteria is killed. There are two options for heat treating your mix. Heat treat it in the microwave: Add the brownie mix to a microwave-safe bowl. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time, stirring well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds). Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the brownie mix on the pan. Bake the brownie mix, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the brownie mix to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe to use in the recipe. Nutrition FactsServing: 1serving | Calories: 235kcal | Carbohydrates: 25.9g | Protein: 2.1g | Fat: 14.9g | Cholesterol: 22.7mg | Sodium: 59mg | Fiber: 1.6g | Sugar: 24g 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.
BBQ Chicken Tacos by Chelsea Lords BBQ Chicken Tacos with charred tortillas are filled with tangy sauced chicken, a black bean-veggie mix, and the best creamy cilantro sauce. Pair these tacos with an easy salad like this panzanella salad or this fruit salad recipe. BBQ Chicken Tacos BBQ Chicken tacos are loaded with flavor and texture. They’ve got a flavor-packed creamy cilantro sauce that serves dual purposes. First, it coats the cabbage base and then it gets drizzled over the finished tacos. While it might seem like a lot of components go into these tacos, they’re surprisingly easy and quick to make. We rely on rotisserie chicken and packaged BBQ sauce. The veggie topping only requires chopping up two veggies (tomatoes and red onion). They get tossed with canned black beans and frozen corn (so quick!). And finally, the sauce takes a few minutes to assemble, but is fairly mindless — everything gets added to a blender and pulsed until smooth. The sauce can be made ahead of time and the veggies can be prepped in advance as well. These tacos are also a great meal prep; store everything separately and assemble the tacos each day for lunch! So, let’s break down the four main components to these tacos, starting with the tortillas. Tortillas I like corn tortillas best, but flour tortillas work well, too. When it comes to corn tortillas, I like Mission Extra Thin Yellow Corn Tortillas® best for these tacos (not sponsored). And as far as flour tortillas go, the unbaked ones by TortillaLand® (or similar brands; not sponsored) are our favorite. You’ll find them in the refrigerated section of the grocery store, near the cheeses. Whatever tortillas you chose to use, I recommend charring them. It does so much for the flavor and texture of the taco as a whole. Here’s how I quick-char the tortillas: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half, so it will fold into a taco nicely later. Set aside. Cilantro-lime sauce and cabbage The sauce is the same on these shrimp tacos, which have been one of the most popular recipes on this website! I knew it would pair well with the veggies and BBQ chicken and was blown away by how good the combo is! I also felt that with the shredded chicken and tender black beans, these tacos needed a bit of crunch. Enter: the cabbage! We love the green cabbage tossed in the sauce, but you can also use a broccoli slaw or kale slaw. Even a finely shredded romaine lettuce will work well on these BBQ chicken tacos. BBQ Chicken There are so many ways to prepare the BBQ chicken for these tacos, but I like using rotisserie chicken to keep these tacos on the easy, week-night-dinner side. Alternatively, I’d recommend grilling chicken breasts or thighs. To do this, add 2 boneless, skinless chicken breasts or 4-6 thighs to a large freezer bag with 1/3 cup BBQ sauce. Marinate in the fridge for 30 minutes to 4 hours. Grill the chicken (4-6 minutes per side, depending on the thickness) until the chicken registers 160 degrees F (carryover heat will bring it to 165 degrees F). Let rest, thinly slice against the grain, and brush chicken pieces with more BBQ sauce (about 1/4 to 1/2 cup more). As far as BBQ sauce goes, you can of course make your own, but again, I pick it up at the store, to keep these tacos simple. Use your favorite BBQ sauce; I love Stubb’s BBQ® or Baby Ray’s®. Toppings Avocado: We like a few thin slices of ripe avocado in each taco. If you’d prefer, make a quick guacamole by mashing the avocado with some salt, pepper, and lime juice. Spread this on before adding in the cabbage. Don’t love avocado or guac? Just leave it out! Veggie salad: A can of drained and rinsed black beans, some frozen (and thawed) corn, chopped cherry tomatoes, and diced red onion make up this blend. If you have fresh corn on the cob, use that (simply cut it off the cob and add it in raw or grill it first). If you aren’t a fan of any of those ingredients, swap them out for a diced red bell pepper. Cilantro: We love fresh cilantro and it pairs so well with the other flavors. You can finely chop some to top tacos with or leave it out if you aren’t a fan. More sauce: Drizzle leftover cilantro-lime sauce over the BBQ chicken tacos and they’re ready to devour! QUICK TIPIf you have time, make the creamy cilantro-lime sauce in advance; it gets more and more flavorful as it sits! Plus with the sauce done, dinner assembly is a breeze! More taco recipes Healthy Tacos black bean and corn Chicken Tinga Tacos with quick pickled onions and speed guac Turkey Tacos with delicious seasoned meat Chicken Taco Salad with cilantro-lime vinaigrette Beef Tacos baked in crispy shells FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. BBQ Chicken Tacos 5 from 1 vote - Review this recipe These BBQ Chicken Tacos with charred tortillas are filled with BBQ-sauced chicken, a black bean veggie mix, and the best creamy cilantro-lime sauce. SAVE TO RECIPE BOX Print Recipe BBQ Chicken Tacos 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe These BBQ Chicken Tacos with charred tortillas are filled with BBQ-sauced chicken, a black bean veggie mix, and the best creamy cilantro-lime sauce. Course Dinner, Main Course Cuisine American Keyword bbq chicken tacos Prep Time 30 minutes Total Time 30 minutes Servings 12 -15 tacos Calories 234kcal Cost $7.81 IngredientsTacos2 cups (217g) rotisserie chicken1/2 cup (118g) BBQ sauce1 cup (153g) chopped cherry tomatoes1/3 cup (39g) diced red onion1 can (15 oz.; 425g) black beans, drained and rinsed1 cup (131g) frozen (and thawed) corn (or corn cut from a cob)12-15 small corn or flour tortillas3 cups (170g) shredded green cabbageOptional: fresh cilantro, fresh limes, and 1 large avocado for servingOptional: olive oil cooking sprayCilantro Lime Sauce1 large lime (or 2 smaller ones) (3 tablespoons juice + 1/2 teaspoon zest)1 clove garlic, minced1/2 of a large bunch of cilantro (~1 loosely packed cup)1/2 jalapeño pepper (~1 heaping tablespoon) (or use 1 full jalapeño for a spicier dressing)1/2 cup (111g) regular full-fat mayo1/2 cup (117g) sour cream (I use fat-free) InstructionsSAUCE: Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeño (add more of the jalapeño for a spicier sauce; add slowly if you're worried about the heat), mayo and sour cream. Add salt and pepper to taste and blend or pulse until smooth. Refrigerate until ready to serve.BBQ CHICKEN: Pull the chicken from the bones and shred or chop. Add the BBQ sauce and mix to combine. If the chicken is cold, warm it through in a skillet over low heat.VEGGIES: In a large bowl, add in the chopped cherry tomatoes, diced red onion, drained and rinsed black beans, and corn. Toss to combine.CABBAGE: Remove 1/2 a cup of the cilantro-lime sauce, and toss it with the shredded green cabbage to combine. Set aside.TORTILLAS: Spray both sides of the tortillas with olive oil cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave. After tortillas have been warmed or charred, quickly fold them in half so they will fold easily when assembled.ASSEMBLE: To the tortilla, add the dressed cabbage, a few spoonfuls of BBQ chicken, and a few spoonfuls of the veggies. If desired, add avocado and fresh cilantro to each taco. Drizzle with extra cilantro-lime sauce and enjoy! Video Nutrition FactsServing: 1taco | Calories: 234kcal | Carbohydrates: 27g | Protein: 10.2g | Fat: 9.7g | Cholesterol: 19.8mg | Sodium: 497.8mg | Fiber: 3g | Sugar: 5.5g 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.
Ice Cream Sandwich Cake by Chelsea Lords 4 ingredient ice cream sandwich cake made with ice cream sandwiches, cookies and cream ice cream, and a crushed oreo whipped cream topping! This simple dessert takes less than 15 minutes to whip together and is a crowd pleasing treat. Serve this ice cream sandwich cake on a hot summer day for the ultimate cool down treat. Plus some fun variation ideas for this cake. I recently made this ice cream sandwich cake for some neighborhood kids that were over at our home playing. At first there were only 2 or 3 kids, but by the end of the day, I think every single kid in the neighborhood had come by for a slice of this cake. One cute girl declared it her “favorite treat EVER!” and later I got a text from from another neighbor saying her daughter had requested this cake for her birthday (in 9 months ha!). So while it hardly even seems like a “recipe” (we’re basically re-assembling store bought ingredients) I knew I had to share it here. How to make an ice cream sandwich cake Make sure to line your tray with parchment paper or foil — this is important to easily get out the bars for cutting and serving. Once the pan is lined we’ll layer ingredients: first ice cream sandwiches (see photo above!), next ice cream, then one more layer of ice cream sandwiches, and another layer of ice cream. Right before serving spread whipped cream over the whole cake and sprinkle crushed Oreos on top. To make an ice cream sandwich cake in a 9×13 pan: for the larger size, you’ll need about 24 ice cream sandwiches, 1 and 1/2 containers of ice cream, and 2 containers whipped cream. A few tips Good quality ice cream will always taste best. One of our personal favorites is Tillamook (not sponsored, just a fan!) or Ben and Jerry’s. Keep the ice cream as frozen as possible: if the ice cream thaws out too much, the consistency becomes icy as it re-freezes. Obviously super hard ice cream is impossible to spread, but you don’t want the ice cream too soft as you spread it. Crushing oreos: full Oreos can be crushed in a high powered blender or food processor. Another option is to place the cookies in a plastic bag and hit them with a rolling pin until they are crushed. You can even crush the oreos in your hands right on top of the cake. Ice cream sandwich cake variations Neapolitan: use neapolitan ice cream sandwiches with chocolate, strawberry, or vanilla ice cream Mint chocolate: use mint chocolate ice cream sandwiches and mint chocolate ice cream Candy bar: use vanilla ice cream sandwiches with your choice of ice cream and your choice of crushed candy: toffee/skor, M&Ms, Reeses, snickers, Kit Kat, Rolos, whopper, etc. Ice cream sandwich cake with magic shell: use vanilla ice cream sandwiches with vanilla ice cream. Leave off the whipped cream and add magic shell on top right before serving. Add a spoonful of whipped cream on the side as desired. Hot fudge or caramel sauce: for an even sweeter treat, add a drizzle of hot fudge or caramel sauce to your bars — homemade OR store bought. Taste of home shares a variation without any additional ice cream (whipped cream in between layers). Storing/Make Ahead This cake can be stored in the freezer (without the whipped topping) for up to 3-4 days before serving. I personally think it’s best served the same day it’s made. Add whipped topping RIGHT before serving: make sure to add the whipped cream topping right before serving (after the other layers have chilled). It doesn’t freeze well on top of the cake because the consistency changes to an icy texture. When storing lightly cover the cake with plastic wrap and stick back in the freezer. More ice cream treats Brownie Oreo Ice Cream Bars Samoas Brownie-Bottomed Ice Cream Bars No Bake Strawberry Cheesecake Ice Cream Pie Spumoni Ice Cream Bars Churro Ice Cream Sandwiches FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Ice Cream Sandwich Cake 5 from 2 votes - Review this recipe 4 ingredient ice cream sandwich cake made with ice cream sandwiches, cookies and cream ice cream, and a crushed oreo whipped cream topping! SAVE TO RECIPE BOX Print Recipe Ice Cream Sandwich Cake 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 4 ingredient ice cream sandwich cake made with ice cream sandwiches, cookies and cream ice cream, and a crushed oreo whipped cream topping! Course Dessert Cuisine American Keyword ice cream sandwich cake Prep Time 15 minutes Chilling Time 1 hour Total Time 1 hour 15 minutes Servings 16 pieces Calories 285kcal Author Chelsea Cost $6.72 Ingredients18 regular vanilla ice cream sandwiches, unwrapped1 container (48 ounces or 3 pints) cookies and cream ice cream1 container (8 ounces) frozen whipped topping, thawed to room temperature 6-8 regular Oreo cookies (Note 1) InstructionsLine an 9 x 9 pan with parchment paper or foil (important for bar removal and slicing into bars). Pull out the ice cream to barely soften, you don't want the ice cream to get melty or too soft.Unwrap the ice cream sandwiches. Press 9 sandwiches into the bottom. You'll need to cut 2 down a little for them to fit (see pictures in post). With a large spoon, spread half of the ice cream over the ice cream sandwiches.Press 9 more sandwiches on top. Spread remaining ice cream over the sandwiches, pressing firmly down. Cover tightly and place in the freezer until layers are firm, about 1 hour.Right before eating, spread the whipped topping over everything. Crush oreos and sprinkle on top.Cut and serve.Immediately return any leftovers, covered tightly, to the freezer. Best enjoyed the same day it's made (the whipped cream becomes icy as it's frozen) Recipe NotesNote 1: Try a crushed up candy bar (heath, skor, butterfinger) instead of the cookies if desired. Nutrition FactsCalories: 285kcal 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.
Turkey Taco Skillet by Chelsea Lords This low-carb Turkey Taco Skillet is loaded with nutritious ingredients. Robustly seasoned ground turkey with beans, corn, tomatoes, and green chiles. This taco dish is covered in melty sharp Cheddar cheese and garnished with your favorite taco toppings. Serve this meal over cauliflower rice for a low-carb and filling meal or serve it as a dip with chips! Turkey Taco Skillet We can’t get enough of these turkey tacos, so today we’re channeling those flavors in a single skillet meal, loaded with delicious ingredients. The turkey is well-seasoned and combined with tender black beans, crisp corn, fire-roasted tomatoes, green chiles, and topped with lots of melty Cheddar. We love adding some thinly sliced or chopped avocados, fresh lime, and chopped cilantro on top and calling it a meal! While we typically serve this meal with a bag of chips, below are some other serving suggestions for this fun Turkey Taco Skillet meal. QUICK TIPNot sure about ground turkey? Read all about it here. Still not convinced? Lean ground beef works great in this recipe too! Serving Suggestions Serve with chips. Add your favorite taco toppings straight to the skillet and serve it all family-style with a bag of chips. Dig in! Make lettuce or taco wraps. Scoop the turkey taco filling along with your favorite taco toppings (cheese, sour cream, cilantro, onions, etc.) in some lettuce leaves or charred/warmed tortillas. Make a burrito bowl. Prepare some cilantro-lime or cauliflower rice, scoop a few spoonfuls of this turkey taco skillet mixture, add your favorite taco toppings, and enjoy! Prepare a large salad. Prep a bowl of chopped romaine, add a few spoonfuls of this meal, and your favorite taco toppings. Drizzle on a cilantro lime vinaigrette or creamy cilantro dressing. Crumble up some chips, or add seasoned tortilla strips, for some added crunch. Once the meat and veggies are prepared in the skillet, it’s all about picking a few of your favorite toppings. Below are some suggestions; our “must haves” are Cheddar cheese, cilantro, green onions, lime, and avocado. Turkey Taco Skillet toppings Grated sharp Cheddar cheese Chopped cherry tomatoes or pico de gallo Fresh chopped cilantro Thinly sliced green onions Squeeze of fresh lime Large scoop of sour cream (we use fat free to keep these on the light side); you can also use Greek yogurt. Sliced avocado or scoop of guacamole Pickled red onions (I share a quick pickled red onion recipe on these chicken tinga tacos) Turkey Taco Skillet tips Keep the ground turkey cold and avoid over-cooking. Store the turkey in the fridge right up until it needs to be added to the skillet. Don’t set it out or let it come to room temperature. Because of the low fat content, ground turkey isn’t too forgiving when it’s over cooked; it will become dry, crumbly, and lose flavor. Use a food thermometer and cook it until the internal temperature reaches 165 degrees F. Use freshly grated Cheddar cheese. To avoid a greasier end dish, I recommend freshly grating the cheese; pre-grated cheese has a cellulose coating. Opt for fire-roasted ingredients. I highly recommend using fire-roasted tomatoes and green chiles; it adds a ton of flavor to this skillet dish, with no extra effort on your end. Add fresh ingredients. While you don’t necessarily need both cilantro and green onions, I would pick at least one fresh herb and some lime juice to finish Turkey Taco Skillet. Fresh herbs and lime juice bring a vibrancy to the dish and an extra dimension of flavor. Use quick prep options. For the fastest-possible prep time, use frozen diced onions, pre-minced garlic, and a packet of taco seasoning in place of the seasoning mix indicated in the recipe. Keep toppings to a minimum and enjoy this meal in 20 minutes or less with these changes. Overall spice of this dish As written, I would say this is a very mild dish. This, of course, depends on the seasonings you use. I use McCormick® chili powder which is very mild; you may want to reduce amount of chili powder if using a hotter chili powder. To add spice: add in 1/8 up to 1/4 teaspoon ground cayenne pepper and/or a diced jalapeño. QUICK TIP I recommend ground turkey that is sold in a carton, rather than in a chub (the plastic tube). The chub-style ground turkey tends to be overly watery and less flavorful. More nutritious, low carb recipes Unstuffed Peppers over cauliflower rice Egg Roll in a Bowl with the best sauce Egg Wrap with pesto egg whites Ground Turkey Sweet Potato Skillet with black beans Kale Salad Recipe with a citrus vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Turkey Taco Skillet 5 from 2 votes - Review this recipe This low-carb Turkey Taco Skillet is loaded with nutritious ingredients! Robustly seasoned ground turkey with beans, corn, tomatoes, and green chiles. This taco dish is covered in melty sharp Cheddar cheese and garnished with your favorite taco toppings. Serve this meal over cauliflower rice for a low-carb and filling meal or serve it as a dip with chips. SAVE TO RECIPE BOX Print Recipe Turkey Taco Skillet 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This low-carb Turkey Taco Skillet is loaded with nutritious ingredients! Robustly seasoned ground turkey with beans, corn, tomatoes, and green chiles. This taco dish is covered in melty sharp Cheddar cheese and garnished with your favorite taco toppings. Serve this meal over cauliflower rice for a low-carb and filling meal or serve it as a dip with chips. Course Dinner, Main Course Cuisine American, Mexican Keyword turkey taco skillet Prep Time 20 minutes Cook Time 15 minutes Total Time 35 minutes Servings 4 servings Calories 533kcal Cost $6.71 Ingredients1 tablespoon olive oil1 cup (110g) finely diced yellow onion (~1 small onion)2 teaspoons minced garlic (~2 cloves)1 tablespoon ground chili powder1 teaspoon EACH: ground cumin, paprika1/2 teaspoon EACH: onion powder, garlic powder, dried oregano, salt and pepper1/2 tablespoon beef bouillon powder1 pound (16 oz.; 454g) lean (93/7) ground turkey (lean ground beef also works!)1 can (14.5 oz; 411g) fire-roasted diced tomatoes1 can (4 oz; 113g) fire-roasted diced green chiles (mild), drained1 can (15 oz. 432g) black beans, drained and rinsed1 cup (116g) frozen corn1 and 1/2 cups (148g) freshly grated sharp shredded Cheddar cheese1/2 cup green onions3-4 tablespoons finely chopped cilantroServe: with chips (See Note 1)Optional toppings: chopped avocado or guacamole, pico de gallo or chopped tomatoes, lime juice, sour cream, etc. InstructionsTURKEY TACO MEAT: Dice the onion and mince the garlic. Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Once the oil is hot, add in the diced onion. Cook for 3-5 minutes or until soft and translucent. Stir in the garlic and cook for 20-30 seconds. Add in all of the seasonings: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and 1/2 tablespoon beef bouillon powder. Cook and stir the spices until fragrant, about 30 seconds. Nothing should be burning; reduce the heat if needed.TACO MEAT CONT.: Press the seasoned onion to the edges of the skillet. Add the ground turkey to the center of the pan. Crumble the meat into small pieces and cook until no longer pink (but not cooked through all the way), about 5-8 minutes. (If the ground turkey has released liquid, drain off at this time). Add in the undrained fire-roasted diced tomatoes and scrape the bottom of the pan to release any browned bits (this is where the flavor is!) Add in the diced green chiles. Let simmer for 2-3 minutes, or until most the liquid is absorbed. Add in the frozen corn and drained and rinsed black beans and gently stir to warm through.GARNISH: Reduce the heat to low. Sprinkle the cheese on top and gently stir to combine and melt. Once melted and incorporated, add green onions and cilantro. Serve immediately with chips (See Note 1). Top skillet with your choice of taco toppings such as sour cream, diced avocado, additional herbs, fresh lime juice, etc. Recipe NotesNote 1: Not sure about serving this with chips? Here are few other serving suggestions: Make lettuce or taco wraps. Scoop the turkey taco filling along with your favorite taco toppings (cheese, sour cream, cilantro, onions, etc.) in some lettuce leaves or charred/warmed tortillas. Make a burrito bowl. Prepare some cilantro-lime or cauliflower rice, scoop a few spoonfuls of this turkey taco skillet mixture, add your favorite taco toppings, and enjoy! Prepare a large salad. Prep a bowl of chopped romaine, add a few spoonfuls of this meal, and your favorite taco toppings. Drizzle on a cilantro lime vinaigrette or creamy cilantro dressing. Crumble up some chips, or add seasoned tortilla strips, for some added crunch. Nutrition FactsServing: 4servings | Calories: 533kcal | Carbohydrates: 34.8g | Protein: 44.9g | Fat: 24.4g | Cholesterol: 116.8mg | Sodium: 967.8mg | Fiber: 9.7g | Sugar: 7.2g 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 Rice Krispie Treats by Chelsea Lords Extra gooey and delicious Chocolate Rice Krispie Treats with extra marshmallows and cocoa-coated Krispies cereal are so easy to make; they’re ready in 30 minutes or less and no baking is required! Looking for a different flavored Krispies treat? Try our fruity pebble rice krispie treats, peanut butter rice krispie treats, or the original rice krispie treats recipe! Chocolate Rice Krispie Treats Hands down, the best Rice Krispie Treats® my mom made always had a chocolate topping or chocolate drizzle on top. The more chocolate, the better! So today, I’m channeling all the chocolate right down the chocolate-y cereal, to bring you some rich and intensely chocolate treats. In fact, Chocolate Rice Krispie Treats have three types of chocolate in them: chocolate chips, cocoa powder, and Cocoa Krispies® cereal. Because sometimes, more is more! Chocolate Rice Krispie Treat tips Line the pan. Use parchment paper (that has been sprayed with cooking spray) to make for easy removal of these bars. This is my favorite 9×9-inch pan. Use low heat. When marshmallows are exposed to high heat, they harden and will make these bars hard and unenjoyable to eat. The lower the heat, the longer it takes for the marshmallows to melt, but ultimately, the better the bars will be. Use fresh, soft marshmallows. The softer the marshmallows, the more enjoyable these bars taste. Don’t overcook the marshmallow mixture. Stir over low heat until the marshmallows are just melted and then immediately move them from the heat. It’s also important to stir the marshmallows nearly constantly while they are melting. QUICK TIPWhen purchasing marshmallows, gently press on the bags to feel for the softest ones. I recommend using those marshmallows within a few days of purchasing when making Chocolate Rice Krispie Treats. More tips Stir constantly and briskly. Again, it’s important to stir constantly once the chocolate chips have been added in. If not, the chocolate chips can burn. Don’t use Dutch-process cocoa powder. I recommend Dutch-process cocoa in a lot of my recipes; this is not one of them. Use regular, unsweetened cocoa powder for these bars. Use high quality chocolate chips. Cheaper brands tend to resist melting smoothly. I love Ghirardelli® or Guittard® (not sponsored). Once you’ve added the cereal, work quickly! Stir, stir, stir! To ensure all of the cereal gets generously coated in the delicious marshmallow mixture, work quickly. The bigger the pot used, the easier this is to do at a fast pace. Avoid compressing. Don’t push the Krispie mixture into the pan. Instead, place them in the pan and gently press them down. The less you compact Chocolate Rice Krispie Treats, the better. When bars are heavily compressed, it makes the treats too firm and hard to chew. Storing Chocolate Rice Krispie Treats These bars are best (texture and taste-wise) within the first couple of days; we like them best on day 1. Keep the bars in an airtight container at room temperature while storing. Freezing and thawing these bars affects the texture, and occasionally the chocolate can thaw and be grainy. That said, here is how these bars can be frozen and thawed: Freezing: Freeze these bars the same day they’re made. Cut into even-sized bars and wrap each treat in a square of wax paper and then plastic wrap. Place the wrapped treats in a resealable freezer bag. Store in the freezer for up to 6 months. Thawing: Thaw the Chocolate Rice Krispie Treats by removing an individual bar from the freezer and setting it out on the counter for 15-20 minutes or until it reaches room temperature. QUICK TIP To easily press these bars into the pan, quickly spritz your hands with cooking spray. More dessert recipes Pizookie skillet cookie with M&M’s Muddy Buddies chocolate peanut butter snack mix Mini Brownie Bites with Rolos using a brownie mix Cookie Dough Ice Cream Bars with cookie dough ice cream Confetti Bars with marshmallow topping FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Rice Krispie Treats 5 from 1 vote - Review this recipe Extra gooey and delicious Chocolate Rice Krispie Treats, with extra marshmallows and cocoa-coated krispies cereal, are so easy to make -- ready in 30 minutes or less and no bakingis required! SAVE TO RECIPE BOX Print Recipe Chocolate Rice Krispie Treats 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Extra gooey and delicious Chocolate Rice Krispie Treats, with extra marshmallows and cocoa-coated krispies cereal, are so easy to make -- ready in 30 minutes or less and no bakingis required! Course Dessert, Snack, Vegetarian Cuisine American Keyword Chocolate Rice Krispie Treats Prep Time 20 minutes Set up time 15 minutes Total Time 35 minutes Servings 12 -16 bars Calories 77kcal Ingredients5 tablespoons (71g) unsalted butter5 and 1/2 cups (250g) miniature marshmallows1/4 cup (16g) regular unsweetened cocoa powder (See Note 1)3/4 cup (128g) milk chocolate chips (See Note 2)6 cups (253g) Cocoa Krispies cereal (See Note 3)1/4 teaspoon fine sea salt1 teaspoon vanilla extract InstructionsPREP: Line a 9×9-inch pan with parchment paper, including an overhang for easy removal. Spray parchment paper with cooking spray and set aside. Measure out the cereal so it is ready to add when the time comes.MARSHMALLOWS: Grab your biggest nonstick pot and melt the butter over low heat. Once the butter is completely melted, add in all but 1 cup of the marshmallows. Stir constantly, keeping the heat on low, until the marshmallows are completely melted.ADD CHOCOLATE: As soon as the marshmallows are melted, remove the pot from the heat. Stir in the cocoa powder, chocolate chips, salt and vanilla extract. Mix until smooth. Next, working quickly, stir in the Cocoa Krispies cereal very gently. Lastly, stir in the reserved 1 cup marshmallows. Stir until combined.SET UP: Pour the mixture into the prepared pan. Lightly spritz your hands with cooking spray and gently press (do not press hard/compact or you'll get hard bars) the mixture evenly into the pan. Allow the bars to cool and set up (about 15-20 minutes) before using the overhang to pull the bars out and cut them into squares.ENJOY: Bars are best enjoyed same day they are made. Video Recipe NotesNote 1: Don't use Dutch-process cocoa powder in these bars. Unsweetened regular cocoa powder works best. Note 2: I recommend a high-quality brand of chocolate chips like Ghirardelli® or Guittard®. We love milk chocolate, but semi-sweet or dark would also work well. Use semi-sweet if you are concerned about sweetness. Note 3: If you are concerned about sweetness, use half Cocoa Krispies and half regular krispies. We like these bars very chocolate-y, so prefer them with all Cocoa Krispies. Nutrition FactsServing: 16bars | Calories: 77kcal | Carbohydrates: 5.5g | Protein: 0.9g | Fat: 6.1g | Cholesterol: 11.4mg | Sodium: 7mg | Fiber: 0.8g | Sugar: 4.1g 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.
Chicken Tinga Tacos by Chelsea Lords Robustly flavored Chicken Tinga Tacos start with charred tortillas, and are layered with a quick guacamole, well-seasoned shredded chicken, and quick pickled red onions. These tacos are the best! Pair Chicken Tinga Tacos with some fresh corn! We love this easy corn salad or elote. Chicken Tinga Tacos My family is obsessed with these rotisserie chicken tacos (seriously, my boys ask for them at least once a week). I, of course, love them too, but especially love how easy they are to whip together (thank you, rotisserie chicken)! To please the boys with tacos, but also try a different sauce and seasoning mix on rotisserie chicken, Chicken Tinga Tacos came about. These tacos have been a weeknight go-to for a few months now, while, of course, still alternating with our other favorite rotisserie chicken tacos. I often make a double batch of these tacos and love eating them for lunches throughout the week, They’re filling, nutritious, and the flavor just keeps getting better and better! What does Tinga mean? Tinga is a Mexican dish made with shredded beef or chicken in a red chili sauce that usually contains onion, garlic, tomatoes, and chipotle peppers. I claim no authenticity for this recipe. The recipe I’m sharing today actually started from this recipe. I made it a few times, loosely following the recipe and my boys loved it. As I’ve continued to make it over the past few months, I started adding in some more seasonings and changing a few other things. We’re obsessed with Chicken Tinga Tacos, so I’m sharing the recipe with you! Is Chicken Tinga hot? There are chipotle peppers in this recipe, but it is easy to scale the heat up or down to personal preference. I also have found when the meat is added to a tortilla with a mashed avocado and pickled red onions, the layers of flavor downplay the heat. Little to no spice: Only use 1 tablespoon of the adobo sauce surrounding the chipotle peppers. Light spice: Use 1 tablespoon of the adobo sauce surrounding the chipotle peppers and 1 tablespoon peppers. Medium spicy: Use 1 tablespoon of the adobo sauce surrounding the chipotle peppers and 2 tablespoons peppers. Spicy: Use 1 tablespoon of the adobo sauce surrounding the chipotle peppers and 3 tablespoons peppers. How to serve Chicken Tinga Tacos My personal favorite way to use chicken tinga is on corn tortillas in taco form. I delve more into the details for making a delicious taco in the next section, but below I’m sharing some alternative serving suggestions beyond tacos: Chicken Tinga Tostadas: Layer a tostada shell with mashed avocado, top with the tinga chicken, add some pickled (or raw) red onions, a spoonful of crema or sour cream, a sprinkle of cotija cheese, and some fresh cilantro. Baked Chicken Tinga Tacos: Use this beef taco recipe as a reference guide. Layer crispy taco shells in a casserole dish and layer with chicken tinga meat and freshly grated cheddar cheese. Bake and add pickled or raw red onions, a spoonful of crema or sour cream, a thinly sliced avocado, and some fresh cilantro. Nachos: Layer chicken tinga meat on tortilla chips with a Mexican cheese blend. Top with your favorite nacho toppings or similar toppings described above. Chicken Tinga Burrito Bowls (great for low carb!): Layer cauliflower rice on the base of a bowl and top with chicken tinga meat, drained and rinsed black or pinto beans, a chopped avocado, pickled or raw red onions, a spoonful of crema or sour cream, and some fresh cilantro. Take these tacos to the next level! While the meat on its own is pretty dang delicious, I think there are three things that really take Chicken Tinga Tacos to the next level. And the good news is that these steps don’t take all that much extra time! Using corn tortillas and charring them: While I am a big fan of flour tortillas, I do think corn is best in this recipe. And charring the tortillas does so much for the flavor of the tortillas and texture of the taco as a whole. Here’s how I quick-char the tortillas: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and set aside. Adding quick-pickled red onions: Making pickled red onions can be a process, so I’ve shared my “cheater” quick version which literally takes less than 5 minutes and four ingredients (pantry staples) to make. Adding guacamole: Nothing compares to a layer of guacamole underneath the chicken (I also think it helps make these tacos less spicy), but honestly, you don’t need to spend too much time making guacamole. I usually just mash up a ripe avocado and add a pinch of salt, pepper, and some lime juice. Easy! If you don’t love guacamole and would like a creamy element on these tacos, I’d recommend sour cream or Mexican crema. Storing leftover chipotle peppers There’s nothing worse than using only one or two peppers and not being able to use the rest of the can before it goes bad. Luckily, canned chipotle peppers freeze beautifully! Here’s how to freeze leftover chipotles after using them in Chicken Tinga Tacos: Spread a sheet of parchment paper onto a large pan. Spoon out peppers with sauce, 1/2 inch apart, on to the pan. Place the pan in the freezer until peppers and sauce are frozen solid, about 1 hour. Once frozen, the chipotles and sauce will peel off the tray easily. Add all the frozen peppers to a freezer-safe plastic bag, seal while pressing out any air, and store in the freezer for up to 6 months. To thaw: Take as many peppers as needed out of the bag and let stand at room temperature for 15-20 minutes or until thawed through (or pop individual peppers in the microwave for 10-15 seconds). QUICK TIPWhen blending hot sauces, keep in mind that the escaping steam could pop the top off the blender if it’s filled too full. If you’re concerned about this, replace the plastic blender lid with a folded kitchen towel and hold in place while you process the steaming liquid. Because it’s not airtight, the towel will absorb the steam–and the splatters! More taco recipes Healthy Tacos with cilantro pesto Taco Pasta Salad with a creamy chili-lime dressing Loaded Taco Fries sweet potato-topped taco fries Chicken Tacos Mexican street corn inspired tacos Asian Chicken Tacos with a mango slaw FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Tinga Tacos 0 from 0 votes - Review this recipe Robustly flavored Chicken Tinga Tacos start with charred tortillas and are layered with guacamole, well-seasoned shredded chicken, and quick-pickled red onions. These tacos are the best! SAVE TO RECIPE BOX Print Recipe Chicken Tinga Tacos 0 from 0 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Robustly flavored Chicken Tinga Tacos start with charred tortillas and are layered with guacamole, well-seasoned shredded chicken, and quick-pickled red onions. These tacos are the best! Course Dinner, Main Course Cuisine Mexican Keyword chicken tinga Prep Time 25 minutes Cook Time 10 minutes Total Time 35 minutes Servings 4 -6 servings (~12-14 tacos) Calories 225kcal IngredientsQuick "Pickled" Onion1 large red onion, thinly sliced1/4 cup red wine vinegar1 teaspoon fine sea salt1 tablespoon white, granulated sugarChicken1 tablespoon olive oil1 large sweet onion, thinly sliced1 tablespoon coarsely minced garlic (~4 cloves)1 tablespoon tomato paste1 and 1/4 teaspoon ground cumin1 teaspoon EACH: dried oregano, chicken bouillon powder1/2 teaspoon EACH: paprika, dried corianderFine sea salt and cracked pepper1 can (14 oz.) fire-roasted crushed tomatoes1 can chipotle peppers in adobo (we won't use all of it!) (I love La Costena brand)4 cups shredded rotisserie chicken1 tablespoon fresh lime juice, optionalcorn tortillas and cooking sprayOptional toppings: cilantro, cotija cheese (or queso fresco), large avocado, additional lime juice InstructionsQUICK "PICKLED" RED ONION: In a medium-sized bowl, combine the thinly sliced 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.SAUCE: Heat the oil in a large skillet. Once oil is warm, add in the thinly sliced sweet onion and garlic. Sauté for 4-6 minutes or until tender, stirring occasionally (nothing should be burning/browning; lower the heat if it is). Add in the tomato paste and all the seasonings: the ground cumin, dried oregano, chicken bouillon powder, paprika, dried coriander, and salt and pepper to taste. (I add 3/4 teaspoon fine sea salt and 1/4 teaspoon cracked pepper.) Toast seasonings for 1 minute, stirring constantly. Again, lower the heat if anything is burning. Add in the crushed tomatoes and cook for 1 minute. Lastly, add in chipotle peppers and sauce (See Note 1). Stir and heat for 30 more seconds. Bring to a simmer, reduce the heat to low, and simmer for 6-8 minutes.CHICKEN: Transfer the sauce mixture to a large blender and process until completely smooth (See Note 2). Pour the mixture back into the skillet. Add in the 4 cups rotisserie chicken and gently stir to coat the chicken and warm it through. If desired, stir in the fresh lime juice.QUICK "GUAC": While sauce is simmering, I like to whip this up: Place a large, ripe avocado in a small bowl and mash with a fork. Add in a pinch of salt and pepper and a few squeezes of lime juice. Mash together and set aside.CHAR TORTILLAS: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and set aside.ASSEMBLE: Spread the guac in the center of the charred tortillas. Top with a scoop of the chicken, and some pickled red onions. Add your other favorite taco toppings such as some queso or cotija cheese, some fresh cilantro, and another squeeze of fresh lime juice. Recipe NotesNote 1: Here's a general guideline for how much of the chipotles to add: Little to no spice: Use 1 tablespoon sauce surrounding the chipotle peppers. Light spice: Use 1 tablespoon sauce surrounding the chipotle peppers and 1 tablespoon peppers. Medium spicy: Use 1 tablespoon sauce surrounding the chipotle peppers and 2 tablespoon peppers. Spicy: Use 1 tablespoon sauce surrounding the chipotle peppers and 3 tablespoons peppers. (If all the peppers are large (or larger than a tablespoon measuring spoon), chop the peppers to fill the measuring spoon). See blogpost for how to store leftover chipotle peppers so the rest of the can doesn't go to waste. Note 2: When blending hot sauces, keep in mind that the escaping steam could pop the top off the blender if it's filled too full. If you're concerned about this, replace the plastic blender lid with a folded kitchen towel. Because it's not airtight, the towel will absorb the steam--and the splatters! Nutrition FactsServing: 6servings | Calories: 225kcal | Carbohydrates: 10.5g | Protein: 24.7g | Fat: 8.7g | Cholesterol: 70mg | Sodium: 150.7mg | Fiber: 1.6g | Sugar: 6.6g 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.
Chicken Enchilada Casserole by Chelsea Lords Chicken Enchilada Casserole is saucy and delicious! Enchilada-sauced corn tortillas are layered with a flavorful chicken-and-bean filling and topped with plenty of cheese. The casserole is baked to bubbly cheesy perfection and topped with your favorite enchilada toppings. Pair Chicken Enchilada Casserole with some roasted vegetables or this mandarin orange salad. Chicken Enchilada Casserole Chicken enchiladas are one of my favorite meals and honestly, I like this casserole even better. There is the perfect ratio of tortilla to filling to cheese and there is so much flavor in every single bite. It’s a meal I could probably eat every night and never be sick of it (I mean, if chicken gyros didn’t also exist). This casserole is a great meal to bring to a family in need or a friend that’s recently had a baby. It’s pure comfort food and very filling. It also freezes and thaws well (more on that later). How to make Chicken Enchilada Casserole The step-by-step photos in the collage beneath this text correlate to the numbered descriptions below. Start by adding oil, the diced onion, and diced pepper to a large skillet. Stir until quite tender — these veggies don’t get much of a chance to become tender later on, so take your time here. We’ll also add in some seasonings and garlic to get this filling extra fragrant. While the veggies are sauteing, work on chopping up a rotisserie chicken (makes this recipe so fast). Add the chopped chicken, chili beans, black beans, diced green chilies, and frozen corn to the skillet. Pour enchilada sauce over everything to get it nice and saucy. Stir the enchilada sauce into everything gently — we don’t want to mash up the beans or disintegrate the chicken. The filling is done! Season this filling to taste with salt and pepper. Once the filling is finished, it’s all about layering tortillas, filling, and cheese. The layering is fun and goes quickly and then this casserole is ready to bake! Variations Vegetarian enchilada casserole: Swap out the chicken for an extra can of black beans. Hot and spicy: For more heat, add a diced jalapeño into the filling. You could also add a few teaspoons of chipotle sauce (from a can of chipotles) into the filling for a smokier heat. Your own sauce: Make homemade enchilada sauce instead of store-bought. Swap the cheeses: For a spicier Chicken Enchilada Casserole, use pepper-jack cheese instead of Monterrey jack. Toppings Whatever you typically like on chicken enchiladas will go great on this casserole. Below are some ideas for how to top your casserole: Fresh lime juice: This adds so much freshness to the casserole! Cilantro: Finely dice or just pull off a few pieces to top the casserole. Sour cream: fat-free or light sour cream is also a great option Avocado: Thinly sliced ripe avocado is my favorite topping! Guacamole is also delicious. Cherry tomatoes: Dice up a few ripe cherry tomatoes or add a spoonful of pico de gallo on top for some freshness. Chicken Enchilada Casserole notes The heat in chili powder varies greatly from brand to brand. I use McCormick’s® chili powder (not sponsored) in this recipe and don’t find it to be spicy. Enchilada sauces also vary greatly in spice intensities. (Trader Joe’s® enchilada sauce is too hot for my kids even though I love it!) For this chicken enchilada casserole, I use Old El Paso® (again, not sponsored). I use their mild red enchilada sauce which no one in my family finds too hot. If you make homemade enchilada sauce for this recipe, taste and adjust other seasonings so this casserole isn’t overly spicy, if that is a concern. I recommend freshly grated cheese for this recipe. Packaged grated cheese has a cellulose coating (so it doesn’t stick together in the package) that keeps it from melting as nicely into this casserole. I love using chili beans in this recipe because they’re slow simmered in a sauce which adds even more flavor to the filling. Chili beans are typically with other beans in the grocery store. I use Bush’s® pinto beans in a mild chili sauce (not sponsored), but feel free to substitute regular (drained and rinsed) pinto beans instead. Freezing Chicken Enchilada Casserole Prepare according to the directions below and either bake immediately or freeze unbaked. To freeze: Prepare in a freezer-to-oven container and cover tightly. I usually cover with plastic wrap and then foil. Make sure the container is safe to put in the oven without cracking. Baking from frozen: Remove from freezer, remove plastic and foil, and bake at 350 degrees F for 1 and 1/2 hours (or until cheese is melted and center of the dish is warm). More easy chicken recipes Pesto Chicken Salad layered on croissants Quinoa Enchilada Bake with sweet potatoes Rotisserie Chicken Tacos ready in about 20 minutes! Chicken Gnocchi Soup Olive Garden copycat Chicken Enchilada Pasta all the flavors of chicken enchiladas in a cheesy pasta dish FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Enchilada Casserole 5 from 3 votes - Review this recipe This Chicken enchilada casserole is saucy and delicious! Enchilada-sauced corn tortillas are layered with a flavorful chicken-and-bean filling and topped with plenty of cheese. The casserole is baked to bubbly cheesy perfection and topped with your favorite enchilada toppings. SAVE TO RECIPE BOX Print Recipe Chicken Enchilada Casserole 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Chicken enchilada casserole is saucy and delicious! Enchilada-sauced corn tortillas are layered with a flavorful chicken-and-bean filling and topped with plenty of cheese. The casserole is baked to bubbly cheesy perfection and topped with your favorite enchilada toppings. Course Dinner, Main Course Cuisine Mexican Keyword chicken enchilada casserole Prep Time 30 minutes Cook Time 30 minutes Resting Time 5 minutes Total Time 1 hour 5 minutes Servings 6 -8 servings Calories 625kcal Cost $8.97 Ingredients1 tablespoon olive oil1 cup EACH: diced yellow onion, diced red bell pepper2 teaspoons minced garlic1 teaspoon EACH: ground chili powder, ground cumin1 can (4 ounces) fire-roasted diced green chiles1 can (15 ounces) black beans, drained and rinsed1 can (15 ounces) chili beans (pinto beans in mild sauce) (or plain pinto beans that have been drained and rinsed) (See Note 1)1 cup frozen corn3 cups chopped rotisserie chicken3 cups red mild enchilada sauce, separated (I use Old El Paso mild)16 corn tortillas halved2 cups freshly grated sharp Cheddar cheese2 cups freshly grated Monterrey jack cheesetoppings: chopped fresh cilantro diced red onion, thinly-sliced green onion and/or diced avocadoSalt and pepper InstructionsPREP: Preheat the oven to 375 degrees F. Spray a 9x13-inch pan with cooking spray and set aside.CHICKEN FILLING: Add 1 tablespoon oil to a large pan and heat to medium high. Once oil is shimmering, add in the 1 cup diced yellow onion and 1 cup diced red pepper. Stir for 5-6 minutes or until softened. Add in the garlic and stir for 30 seconds; reduce the heat if it starts to burn. Add in the 1 teaspoon of chili powder and 1 teaspoon ground cumin. Stir for another 30 seconds to a minute or until fragrant. Reduce the heat to low. Add in the can of diced green chilies (undrained), 1 can drained and rinsed black beans, 1 can undrained chili beans (or drained pinto beans), 1 cup frozen corn, 3 cups chopped rotisserie chicken, and 2 cups mild enchilada sauce. Season sauce to taste with salt and pepper. Stir gently until combined and warmed through and then remove from the heat.ASSEMBLE: Pour 1/2 cup of the remaining enchilada sauce in the prepared 9x13-inch pan. Add 8 tortilla halves to cover the bottom of the pan. Spoon 1/3 of the chicken sauce on top. Add 1/2 cup sharp cheddar cheese and 1/2 cup Monterrey jack cheese. Add another 8 tortilla halves on top. Another 1/3 of the chicken mixture, 1/2 cup more cheddar cheese and 1/2 cup more Monterrey jack cheese. Add another layer of 8 tortilla halves, remaining 1/3 of chicken mixture, another 1/2 cup cheddar cheese, another 1/2 cup Monterrey jack cheese. Finish by adding one more layer of tortilla halves and the final remaining 1/2 cup cheddar cheese and 1/2 cup Monterrey jack cheese. BAKE: Lightly spray a piece of foil with cooking spray and secure over dish. Bake for 20 minutes. Remove the foil and bake for 10 more minutes or until cheese is melty and gooey on top.SERVE: While the casserole is finishing baking, prep the toppings. Thinly slice an avocado and some cherry tomatoes, dice some cilantro, slice some limes, or prep whatever toppings you prefer. Remove casserole from the oven and let stand for 5-10 minutes before cutting into it. Serve casserole with toppings of choice; we like a squirt or two of fresh lime, sprinkle of cilantro, fresh sliced avocado, a few cherry tomatoes, and some sour cream. Enjoy hot. Recipe NotesNote 1: I love using chili beans in this recipe because they're slow simmered in a sauce and add even more flavor to the filling. Chili beans are typically with other beans in the grocery store. I use Bush's pinto beans in a mild chili sauce (not sponsored), but feel free to substitute regular (drained and rinsed) pinto beans instead. Nutrition FactsServing: 8servings | Calories: 625kcal | Carbohydrates: 55.8g | Protein: 36.5g | Fat: 33.2g | Cholesterol: 98mg | Sodium: 710.4mg | Fiber: 15.4g | Sugar: 7g 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.
Soft Pumpkin Cookies by Chelsea Lords Soft Pumpkin Cookies, reminiscent of a muffin top dotted with pools of melty chocolate! These cookies taste like they are straight from a bakery and can be whipped together in one bowl. If you’re hoping for pumpkin cookies without chocolate chips, these pumpkin cookies with cream cheese frosting are soft and thick as well. Soft Pumpkin Cookies Last year I worked hard to create a pumpkin cookie that had the same texture as regular chocolate chip cookies. After quite a bit of trial and error, I shared these pumpkin chocolate chip cookies. They’ve got the great flavors of pumpkin pie, but with a typical cookie texture — soft and chewy with crisp edges. These cookies, however, aren’t your typical type of cookie. They are thick, chewy, soft, and cake-like resembling a muffin top. Soft Pumpkin Cookies are exactly how my mom made pumpkin cookies when I was growing up. And while some would argue these aren’t technically “cookies”, these are one of my favorite fall treats. If you love thick, soft pumpkin cookies flecked with chocolate throughout, this is your recipe! Soft Pumpkin Cookie tips Use a good solid-packed pumpkin. I highly recommend Libby’s® pumpkin (not sponsored) for these Soft Pumpkin Cookies, since I’ve had great success with their product. Whatever pumpkin you choose to use, make sure it’s not overly watery and has a deep, rich orange color. Add some food coloring. Pumpkin cookies don’t actually come out all that orange unless they have a little help. A bakery “secret” is to add in some orange food coloring. If you’d like these cookies to be more orange in color, I recommend a few drops of orange food dye. Increase spices to personal preference. We prefer these soft pumpkin cookies to have a mild taste. If you’d like them to be more spiced, increase the pumpkin pie spice and/or cinnamon. Ground nutmeg and/or ground cloves can also be added. QUICK TIPWhat’s the difference between canned pumpkin and pumpkin pie filling? Canned pumpkin contains no other ingredients. Pumpkin pie filling contains puréed pumpkin plus added spices like cinnamon, nutmeg, ginger, and cloves; sugar; and other chemical additives. This recipe calls for canned pumpkin, so read the label to be sure you get the right product! More Soft Pumpkin Cookie tips Spoon and level the flour. Use a spoon to add flour to a measuring cup, and then level the top with the back of a table knife. You’ll have a perfect flour measurement! Chill the dough. If you’re in a rush, this dough can be baked as soon as it’s made, but it is pretty sticky, wet, and hard to work with. I recommend chilling the dough for 30 minutes to an hour to make it easier to work with. Make them pretty. Press some chocolate chips into the tops of the cookies as soon as you take them out of the oven; this ensures even dispersion of chocolate and makes them look more appetizing. Halve the batch for fewer cookies. This recipe makes over 4 dozen cookies. They’re small and totally pop-able, so you’ll probably want more than you think! That said, this recipe can be halved for fewer cookies. Storing baked Cookies Unlike most cookie recipes, Soft Pumpkin Cookies do not store well at room temperature. Because of the canned pumpkin and the oil, these cookies tend to get wet and sticky when kept at room temperature for more than a day. To combat this, it’s best to freeze them after the first day. Take the completely cooled (and baked) cookies and put them in a freezer-safe container or bag. Freeze for 2-3 months and bring them back to room temperature by placing one in the microwave for 5-10 seconds. Freezing unbaked Cookies While freezing baked cookies works great, I prefer to freeze the dough instead! Place the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container/bag separated by parchment paper (so they don’t all stick together in one clump); freeze for up to 3 months. To bake: You can bake straight from the freezer; just add 1-3 minutes onto the cooking time (or thaw the dough in the fridge and bake according to directions). Bonus: You’re the super star when you can provide freshly baked Soft Pumpkin Cookies with just a moment’s notice! QUICK TIPPumpkin pie spice is a delicious combination of warming spices (like cinnamon, nutmeg, ginger, cloves, and allspice). Find it with the other spices in the grocery store, or you can make your own! Use leftover pumpkin in one of these recipes No Bake Pumpkin Cheesecake with a graham cracker crust Pumpkin Oatmeal Chocolate Chip Cookies thick and chewy Pumpkin Cheesecake Bars with a streusel topping Pumpkin Snickerdoodles rolled in a spiced sugar mixture Healthy Pumpkin Bread with dark chocolate FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Soft Pumpkin Cookies 5 from 10 votes - Review this recipe Soft Pumpkin Cookies, reminiscent of a muffin top dotted with pools of melty chocolate! These cookies taste like they are straight from a bakery and can be whipped together in one bowl. SAVE TO RECIPE BOX Print Recipe Soft Pumpkin Cookies 5 from 10 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Soft Pumpkin Cookies, reminiscent of a muffin top dotted with pools of melty chocolate! These cookies taste like they are straight from a bakery and can be whipped together in one bowl. Course Dessert, Snack Cuisine American Keyword Soft Pumpkin Cookies Prep Time 20 minutes Cook Time 12 minutes Chill Dough 1 hour Total Time 1 hour 32 minutes Servings 4 and 1/2 dozen small cookies Calories 38kcal Cost $4.52 Ingredients1 CUP (247g) canned pumpkin, not an entire can1 cup (217g) white granulated sugar1/4 cup (53g) light brown sugar, lightly packed1/2 cup (104g) vegetable oil1 large egg1 tablespoon vanilla extract1 teaspoon ground cinnamon1 teaspoon pumpkin pie spice (See Note 1)2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon fine sea salt2 cups (244g) white flour1 cup (171g) semi-sweet miniature chocolate chips, divided1 cup (167g) milk chocolate chipsOptional: red or orange food dye InstructionsWET INGREDIENTS: In a large bowl, add in ONE CUP of canned pumpkin (not pumpkin pie filling and not an entire can of pumpkin), white sugar, brown sugar, vegetable oil, the egg, and vanilla. Mix until completely smooth. If desired, add in the food dye. This will give you a darker more "pumpkin-looking" cookie. (The photos in the post have 3 drops of orange food coloring.) Mix until completely smooth.DRY INGREDIENTS: Without stirring in between these additions, add in the cinnamon, pumpkin pie spice, baking powder, baking soda, salt, flour, 3/4 cup miniature chocolate chips, and regular chocolate chips. Mix by hand or with an electric hand mixer until just combined. Do not overmix. The dough is wet, thick, and sticky!CHILL DOUGH: Cover tightly and chill the dough for 30 minutes up to 10 hours. Chilling is not necessary but it makes the dough easier to work with and intensifies flavors.BAKE: When ready to bake, preheat the oven to 350 degrees F and line a large tray with parchment paper or a Silpat liner. Use a 1 tablespoon measuring spoon to scoop out balls of dough. Each cookie should be about 1 tablespoon in size. Once dough is in the tablespoon measuring spoon, use a small spoon to scoop it out of that onto the lined sheet pan. Try to smooth or round the balls, but it's okay if they're a bit bumpy; the dough is messy to work with. Bake for 8-11 minutes and remove. Use the remaining 1/4 cup miniature chocolate chips to press a few more chocolate chips onto the tops of the cookies straight out of the oven.ENJOY: Let cookies stand on the cookie sheet for 3-4 minutes before using a spatula to transfer the cookies from tray to cooling rack. Repeat the baking process with the rest of the dough, keeping dough in the fridge until it's scooped into cookies (colder dough = easier to work with!) For a fudgy pumpkin pie-type cookie, chill the cooked cookies in the fridge -- delish! Video Recipe NotesNote 1: We like a mild amount of spice in these pumpkin cookies. If you'd prefer more, use another teaspoon of pumpkin pie spice or an additional 1/4 teaspoon nutmeg and 1/8 teaspoon ground cloves. Storage: Soft Pumpkin Cookies do not store well at room temperature. Because of the canned pumpkin and the oil, these cookies tend to get wet and sticky when kept at room temperature for more than a day. We prefer baking what will be eaten same day and then freezing the unbaked dough (see next note). However if there are baked cookies that won't be finished, I've found it's best to freeze them after the first day. Put the completely cooled (and baked) cookies in a freezer-safe container or bag. Freeze for 2-3 months and bring back to room temperature by warming one in the microwave for 5-10 seconds. Freezing the unbaked dough: Place the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen dough balls to an airtight container/bag separated by parchment paper (so they don't all stick together in one clump) and freeze for up to 3 months. To bake: You can bake cookies straight from the freezer; just add 1-3 minutes onto the cooking time (or thaw the dough in the fridge and bake according to directions). Nutrition FactsServing: 1cookie | Calories: 38kcal | Carbohydrates: 5.1g | Protein: 0.2g | Fat: 2.1g | Cholesterol: 3.4mg | Sodium: 1.9mg | Fiber: 0.1g | Sugar: 4.8g 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.
Unstuffed Peppers by Chelsea Lords If you like stuffed peppers, you’ll love this 30-minute version! We’ve got all the comforting and delicious flavors of stuffed peppers but prepared quickly in one skillet. Low-carb and nutritious Unstuffed Peppers skillet meal is sure to be a family favorite. This meal is hearty and filling so it’s a good idea to pair it with something light and crunchy like this cucumber salad, roasted broccoli or some grilled corn on the cob. Unstuffed Peppers I don’t personally follow a low-carb diet (I can’t help making (and eating) this honey whole wheat bread on a weekly — sometimes bi-weekly — basis), but so many of you have asked for more low-carb meals and I have loved hearing the feedback on those dishes! Unstuffed Peppers is a great low-carb skillet dinner, and honestly, you won’t miss the carbs! This dish is packed with flavor, extremely filling, high in protein, and loaded with nutritious ingredients. It’s also a pretty easy meal to make, especially when it’s paired with frozen cauliflower rice; you don’t even need to whip together a base for sopping up the delicious saucy ground turkey. What to serve Unstuffed Peppers over Low-carb options If you’re looking for a low-carb option, these two are my favorites: Buttered spaghetti squash “noodles.” Here’s how to prep spaghetti squash noodles. Riced cauliflower. This is my personal favorite way to serve Unstuffed Peppers; I simply purchase two bags of frozen cauliflower rice. I add both bags, straight from the freezer, to a very large nonstick skillet and cook, stirring every once in a while, until tender and slightly charred. Carb-filled options For all the carbs, add Unstuffed Peppers on top of one of these options: Basmati rice Buttered noodles Unstuffed Pepper tips Don’t forget the parsley (or a similar fresh herb); it cuts through the richness of the dish and adds a burst of freshness. For the marinara sauce, I recommend Rao’s® marinara sauce: (not sponsored). This marinara has a deeply intense flavor and tastes homemade. Store leftovers in an airtight container; Unstuffed Peppers dish only gets better as it sits! I like to meal prep with this recipe; it stores well for 3-5 days in airtight containers in the fridge. Because of the dairy in this recipe I don’t recommend freezing it. QUICK TIP To avoid tomato sauce stains on reusable plastic containers, put any leftover Unstuffed Peppers in glass containers, disposable plastic, or dark-colored reusable plasticware that won’t show the red. More low-carb recipes Egg Roll in a Bowl low-carb veggie and ground meat Ground Turkey Sweet Potato Skillet easy 30-minute meal Steak Salad Recipe with an herby cilantro-lemon vinaigrette Avocado Tuna Salad serve on lettuce wraps for a low-carb meal Turkey Meatloaf with lots of “hidden” veggies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Unstuffed Peppers 5 from 1 vote - Review this recipe If you like stuffed peppers, you'll love this 30-minute skillet meal version. We've got all the comforting and delicious flavors of stuffed peppers, but prepared quickly and with fewer carbohydrates! Nutritious Unstuffed Peppers is sure to be a family favorite. SAVE TO RECIPE BOX Print Recipe Unstuffed Peppers 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe If you like stuffed peppers, you'll love this 30-minute skillet meal version. We've got all the comforting and delicious flavors of stuffed peppers, but prepared quickly and with fewer carbohydrates! Nutritious Unstuffed Peppers is sure to be a family favorite. Course Dinner, Main Course Cuisine American Keyword Unstuffed Peppers Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 4 servings Calories 173kcal Cost $6.12 Ingredients3 tablespoons olive oil, separated1 and 1/2 cups (200g) finely diced yellow onion (1 large onion)2 cups (260g) chopped sweet bell peppers (2 large peppers; I use 1 red and 1 orange)1 tablespoon minced garlic (3 cloves)1 tablespoon tomato paste1 tablespoon chili powder1 teaspoon EACH: ground cumin, Italian seasoning1/2 teaspoon EACH: onion powder, roasted garlic powder1/8 teaspoon red pepper flakes, optionalFine sea salt and freshly cracked pepper1 pound (16 oz.) lean (93/7) ground turkey (See Note 1)1 large beef bouillon cube (See Note 2)1 can (14.5 ounces) fire-roasted diced tomatoes1 tablespoon Worcestershire sauce1/2 cup (140g) marinara sauce (we love Rao's)1 and 1/4 cup (93g) freshly grated sharp Cheddar cheese3-4 tablespoons freshly chopped Italian parsley for garnishServe over: cooked rice or cauliflower rice (See Note 3) InstructionsPEPPERS AND ONIONS: Preheat the oven to 350 degrees F. Heat 2 tablespoons olive oil in an oven-safe 12-inch skillet over medium-high heat. Once hot, add in the finely diced onions, and chopped bell peppers. Saute for 6-8 minutes or until softened. Add in garlic and stir for 30 seconds. Stir in the tomato paste and the seasonings: the chili powder, cumin, Italian seasoning, onion powder, garlic powder, and optional red pepper flakes. Season with salt and pepper to taste; I add 3/4 teaspoon salt and 1/4 teaspoon pepper. Saute until fragrant, about 30 seconds.GROUND TURKEY: Move veggies to the sides of the pan. Drizzle remaining 1 tablespoon olive oil in the center of the pan and add ground turkey. Let cook without stirring, until golden brown on bottom, about 1-2 minutes and then break up into chunks. Continue to cook and crumble the ground turkey until browned, incorporating veggies as you cook through the ground turkey, about 5 more minutes.TOMATOES: Add in the fire-roasted diced tomatoes, Worcestershire sauce, and crumbled beef bouillon cube. Stir to incorporate and cook off most of the liquid from the tomatoes. Add in the marinara sauce and stir to heat through.CHEESE: Sprinkle with Cheddar cheese and immediately transfer the skillet to the oven. Bake for 4-8 minutes or until cheese is melted. Top with fresh parsley (If this dish wasn't cooked in an oven-safe skillet, cover the skillet, remove from heat, and allow the residual heat to cook the cheese while it stands.).ENJOY: Serve over cooked cauliflower rice or regular rice. Video Recipe NotesNote 1: I recommend ground turkey that is sold in a carton, rather than in a chub (the plastic tube). The chub ground turkey tends to be overly watery and less flavorful. Note 2: Here are the exact beef bouillon cubes I use. Note 3: Riced cauliflower is my favorite way to serve Unstuffed Peppers; I simply purchase two bags of frozen cauliflower rice and add both bags, straight from the freezer, to a very large nonstick skillet and cook, stirring every once in a while, until tender and slightly charred. Nutrition FactsServing: 4servings | Calories: 173kcal | Carbohydrates: 17.2g | Protein: 2.6g | Fat: 11.4g | Cholesterol: 0.7mg | Sodium: 290.8mg | Fiber: 3.9g | Sugar: 9.6g 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.
