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BBQ Pork Mac & Cheese (One Pot!)

BBQ Pork Mac and Cheese is made in ONE pot with minimal ingredients required. It’s ultra cheesy, saucy, and super rich — all the essentials for a good stove-top mac ‘n cheese!

This BBQ Pork Mac and Cheese is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

BBQ Pork Mac and Cheese

I recently had a BBQ Brisket Mac and Cheese at a restaurant that was nothing short of unforgettable! Of course, a recreation (but simplified) had to be made and needed to qualify for this series.

So today we’ve got a super saucy, ultra cheesy, very rich mac and cheese dinner rippled with sweet BBQ pulled pork (or beef). This mac and cheese is intentionally very saucy and indulgent tasting. It’s got a lot of cheese! If you aren’t a fan of saucy mac ‘n cheese, this recipe may not be the best for you.

BBQ Pork Mac and Cheese Ingredients

Flour and Butter. This creates the roux that ensures this mac ‘n cheese ends up ultra thick and clings beautifully to the pasta. We don’t recommend oil replacing the butter; this recipe needs the high-fat content of butter (more fat = better sauce).
Cheeses. The best mac and cheese uses a mixture of several kinds of cheese. To keep this recipe simple, we only use two types, but if you want a more complex flavor profile, replace some of the sharp Cheddar with another type. Our absolute favorite combination is sharp Cheddar and smoked Gouda. Gruyere is also delicious and good for melting. While we’d love to say that using only Cheddar will work great, it ends up a bit grainy without another cheese that melts nicely.
BBQ Pork. In true “back-to-school lifesaver” form, we’re using pork that has already been seasoned, fully cooked, and tossed in BBQ sauce. For BBQ Beef Mac and Cheese, use pulled beef instead. Pulled chicken is another option here.

Ingredients, Continued

Rotini. We haven’t tested other types of pasta shapes/sizes in this dish and can’t vouch for how the recipe will work without this specific pasta. Not all pasta shapes/sizes cook at the same rate or absorb the same amount of liquid. If you’re unfamiliar with the names of various pasta types, here’s a great guide. BTW, rotini is the corkscrew kind.
Seasonings. Here’s where you can choose to be minimalist or add a more complex flavor. The two essential spices are garlic and onion powder. We also love a touch of paprika, dry mustard powder, and chicken bouillon powder. If you have the spices on hand and an extra minute, we recommend throwing these in.
Chicken stock. A high-quality, flavorful stock adds loads of flavor add lets us cut down on other additions. We highly recommend Swanson’s® chicken stock (not sponsored). In a pinch, water will work, but you’ll likely need to increase salt and add a touch more seasoning.
Milk. We recommend whole or 2% milk for an ultra-creamy BBQ Pork Mac and Cheese.

BBQ Pork Mac and Cheese Tips

Use whole milk. The higher the fat content of the milk, the smoother (and richer) the sauce will be. Even 2% milk can yield a grainy mac and cheese.
Cook in a nonstick pot. While we tested this recipe in a cast-iron pot, we preferred the results of non-stick. Less babysitting with nonstick — the pasta sticks fairly frequently on a cast iron pot.
Use room-temperature cheese and milk. If you think about it, set out the cheese and milk about 30 minutes to an hour before making this recipe. Warmer cheese melts nicer than cold cheese and warmer milk will form into a nice, thick sauce quicker.

BBQ Pork Mac and Cheese Tips, Continued

Cheese is the star of the show here and while we’re really cutting down on overall ingredients, we want to use good quality cheese. Good cheese will melt better and create a luxuriously smooth sauce.
Freshly grate the cheese: Although this recipe is supposed to be as easy as possible, we do recommend freshly grating the cheese to avoid a grainy or greasy meal. Pre-shredded cheese has a cellulose coating that doesn’t melt as well in recipes like this one.
Add cheese off the heat. If the cheese is added while the pot is still on the stovetop, it can easily become grainy. With all the heat, the proteins in the cheese clump and will can cause a grainy sauce.
Stir often. To ensure even cooking, give this BBQ Pork Mac and Cheese a good stir every few minutes.

QUICK TIP

Number 1 Tip: Take the pan off the stovetop as soon as the pasta is cooked al dente. Al dente means there is still a good bite to the pasta — it shouldn’t be mushy! The pasta will continue to cook and absorb liquid off the stove as we stir in the cheese. It’s better to take the pot off the stove a little early than too late (undercooked pasta is easy to fix; mushy pasta can’t be saved).

More pasta recipes

Creamy Chicken Pasta with Boursin cheese
Zucchini Pasta Sauce over spaghetti
Mediterranean Pasta Salad with a tangy oregano-lemon vinaigrette
Creamy Pesto Orzo made in one pot
Pasta e Fagioli Olive Garden soup copycat

Sausage and Rice (One Skillet)

by Chelsea Lords

Sausage and Rice combines smoked chicken sausage, crisp sweet corn, savory black beans, roasted bell peppers, and tender rice in an unforgettably delicious dinner! This meal is ready in 30 minutes or less and is all prepared in one skillet!

Sausage and Rice is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

Sausage and Rice

Burrito bowls are hugely popular at my home — in fact, I’ve shared some of our favorites over the years. (These Sweet Potato Burrito Bowls, these Bean and Chicken Burrito Bowls, these meal prep Chicken Burrito Bowls, or Street Corn Burrito Bowls are made regularly at my home.)

So I had to figure out a way to make burrito bowls happen in this series — minimal chopping, minimal ingredients, fewer dishes. And after a bit of trial and error, I’m elated to share this simple burrito-bowl type recipe. It’s protein-packed with loads of flavor and plenty of melty cheese, but it’s not going to require a huge time commitment to make — we’re looking at 30 minutes or less!

To get Sausage and Rice on the table that quickly, we rely on quite a few shortcuts which we’ll discuss below.

SHORTCUTS

Sausage And Rice Shortcut Ideas

Here are the main shortcuts we employ for Sausage and Rice:

Pre-diced onions. Most grocery stores sell diced yellow onions in the produce section of the store. Alternatively, frozen diced onions are often found by the other frozen veggies and can be used in this recipe. Or, use a food processor to quickly chop an onion.
Minced garlic. We love Dorot’s® cubes, which have crushed garlic added. You can keep these gems handy in the freezer and pop them into recipes like this when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store.) Another option is to use refrigerated minced garlic in this recipe.
Smoked sausage. In order to have a good–but quick– protein source, we use smoked sausage. It’s already cooked, so only needs a few minutes to reheat. We prefer chicken sausage as we find it pairs best with all the other flavors in this recipe, but any smoked sausage will work. Turkey sausage is another option that is more nutritious; pork or beef sausage will also work.

SHORTCUTS

Sausage and Rice Shortcut Ideas, Continued

Ready Rice or microwaveable packaged rice. Ready Rice is already cooked and just needs to be heated to warm it through. Instead of heating it in the microwave, we add it in the skillet with the veggies and sausage and mix to warm it through — so easy and convenient! This type of packaged rice is typically found among other packets of rice and grains in the grocery store.
Roasted red pepper strips. To save loads of time from roasting peppers, you can buy pre-roasted (and chopped/sliced) pepper strips — they’re a massive time saver! You can find these roasted red pepper strips near canned pasta sauces, jarred pesto, or near ingredients like artichoke hearts.
Chicken stock. We love Swanson’s® chicken stock — its robust flavor and is so flavorful that we don’t find the need to add too many additional seasonings/spices to this Sausage and Rice meal.

Sausage And Rice Garnishes

This meal is so tasty, but the garnishes truly take it over the top. Of course, we want to keep the toppings as simple as possible in line with the concept of this meal, so below are our favorite easy toppings:

Chopped cherry tomatoes or a quick homemade pico de gallo
Fresh cilantro
A squeeze of fresh lime
A large scoop of sour cream (we use fat-free to keep this Sausage and Rice dinner on the lighter side)
Sliced avocado or scoop of guacamole

VARIATIONS

Need a sauce?

Chili-lime sauce (The sauce on these Black Bean Wraps uses a few of the same seasonings in the Sausage and Rice meal, plus mayo, and some fresh lime juice and zest) is delicious drizzled over everything!
Cilantro-lime sauce (if we have leftover sauce from these Shrimp Tacos we’ll drizzle some on this meal!)

More one-skillet recipes

Baked Ravioli Lasagna with Boursin cheese
One-Skillet Sweet Potato Burrito Bowl with loads of veggies!
Creamy Tuna Pasta with peas
Creamy Pesto Orzo with ground turkey
Chicken Pot Pie Pasta with rotisserie chicken

Applebee’s Chicken Salad

by Chelsea Lords

This easy restaurant copycat Applebee’s Chicken Salad combines romaine and coleslaw with crispy chicken, sliced almonds, crunchy chow mein noodles, sweet mandarin oranges, and an irresistible creamy & sweet dressing.

This Applebee’s Chicken Salad is a part of our “Back-To-School Lifesavers” — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

Applebee’s Chicken Salad

Applebee’s Chicken Salad is mega-popular — and for good reason! It’s crunchy, sweet & savory, and completely satisfying. If you order the salad in the restaurant you’re looking at spending a good chunk of change and over 1500 calories, but making it from home can be tedious, expensive, and not so nutritious too!

So today we’re simplifying the process, making it a bit more nutritious, and doing this all while keeping all the flavors you know and love.

We do add one ingredient you won’t find in Applebee’s salad — mandarin oranges; we love the sweetness and texture these add to the salad, but feel free to leave them out for a more authentic version.

Applebee’s Chicken Salad Ingredients

Coleslaw mix. Nothing fancy here — just a store-bought package of coleslaw works great here! Most coleslaw mixes are in the produce section of the grocery store near other packaged salad mixes. The only ingredients in the coleslaw should be green cabbage, red cabbage, and carrots (don’t grab a prepared coleslaw mixed with dressing)
Romaine lettuce mix. Again, nothing fancy here just romaine lettuce that has been chopped. You can always grab full hearts of romaine lettuce and chop them yourself, but that will add time to the overall prep. When grabbing a lettuce mix, spend an extra minute to look through the bagged lettuce and grab the freshest bag available.
Mandarin oranges. To keep things easy, we grab mandarin oranges in a can (without added sugar). Alternatively, use fresh clementines in place of the canned mandarins. Peel the clementines, segment them, and add those to this Applebee’s Chicken Salad.
Chow mein noodles. These are deep-fried crunchy golden egg noodles and add a great savoriness and crunch to the salad. They’re typically found in the international aisle with Asian products or in the dry pasta aisle of the grocery store.
Sliced almonds. These almonds can be thrown right from the bag into the salad or you can toast them if you’d like. See “quick tip” box below for more info.
Crispy chicken tenders. More on this ingredient below.

QUICK TIP

How to toast almonds: Place the almonds in a single layer in a heavy skillet (you don’t need to add anything else) and stir them around on medium-low heat. It only takes about 2-3 minutes (sometimes less depending on how much heat they are getting) until they are toasted and smelling quite fragrant. Make sure you are stirring them around and watching constantly so they don’t have a chance to burn!

Crispy Chicken Tenders

Taste of Home® shares the best chicken to use for this recipe. I personally use Tyson’s® crispy chicken strips for this salad (not sponsored). I recommend baking or air frying the chicken tenders, not microwaving them, for this Applebee’s Chicken Salad. (If you do have an air fryer, that is our favorite method — it’s super quick, you don’t need to wait for the oven to be pre-heated, and it yields the best texture!) Let chicken tenders cool to a warm temperature and then thinly slice and add to the salad.

Applebee’s Chicken Salad Dressing Ingredients

Mayonnaise. We love and recommend Hellman’s/Best Foods® mayo; it has a robust flavor without being too sweet.
Dijon mustard. We love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference!
Sesame oil. Even though there is a very small amount in this dressing, it really delivers a great authentic flavor and is the “secret” ingredient in this dressing. (This oil is typically found with the Asian ingredients area, rather than with the other oils in the grocery store.) We love the flavor of toasted sesame oil best!
Rice vinegar: This balances the sauce and adds a subtle tang. If you see a label saying rice wine vinegar, it’s the same thing.
Honey. We prefer this dressing on the sweeter side, so if you’re concerned about sweetness, add the honey slowly and to taste.

QUICK TIP

This dressing mixes best by being throughly whisked with a small whisk instead of being stirred with a spoon or fork.

STORAGE

Applebee’s Chicken Salad Storage

This salad doesn’t sit or store well after it’s made. Once assembled, the salad needs to be eaten soon after; otherwise the dressing wilts the greens and the ingredients (almonds, chicken, & chow mein noodles) soften. This recipe can easily be halved to ensure it can be enjoyed without having leftovers.

To make ahead: Prepare everything, but store ingredients separately in the fridge. Cook chicken tenders and assemble everything right before eating.

Dressing can be made one day in advance. Simply store in a mason jar and thoroughly whisk to recombine before adding to the salad.

More salad recipes

Asian Pasta Salad with a sesame-soy sauce dressing
Black Bean Corn Avocado Salad with a chili-lime vinaigrette
Asian Cucumber Salad with avocado and green onions
Strawberry Poppy Seed Salad with almonds and feta cheese
Quinoa Salad with a lemon vinaigrette

Coconut Curry Lentils

by Chelsea Lords

Coconut Curry Lentils are ridiculously quick and simple to make! To have these saucy, tasty lentils on the table in a hurry, we use a few short-cuts including already minced ginger and garlic, canned lentils, and a simple seasoning blend.

These speedy and simple Coconut Curry Lentils are part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

Coconut Curry Lentils

We are obsessed with lentils at my home, and I’ll admit I almost never use canned lentils. But when the cravings hit and it’s one of those busy school weeknights, I’ve found just what a great time saver canned lentils can be! They especially work well in a creamy curry since they don’t need to be as firm to still be tasty (like you’d want in a lentil salad.)

These curried lentils are ridiculously simple to make with very minimal prep and the meal is incredibly nutritious and ultra flavorful. It’ll be hard to believe you whipped it all up in about 20 minutes or less! 🙂

QUICK TIP

While this meatless meal may seem like it’s lacking protein, lentils are actually an incredible source of plant-based protein and fiber. 1 cup of cooked lentils yields about 19 grams of protein!

Coconut Curry Lentils Spiciness

As written, this curry is very mild (erring more on the sweet side than spicy depending on the coconut milk used).

If you’d like to add some more heat, I’d recommend some cayenne pepper (start with 1/8 teaspoon) and add that in with the other seasonings. Red pepper flakes are another option to add some kick.

Short-Cut Ideas

Here are the main shortcuts we employ for these easy coconut curry lentils:

Quick garlic and ginger. We love Dorot’s® garlic and ginger cubes. They have crushed garlic and crushed ginger that you can keep handy in the freezer and pop into this (and other) recipes when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store). Another option is to use refrigerated garlic paste and refrigerated minced garlic.
Shallot. We do add in a diced shallot, which requires a bit of chopping, but you can use the food processor if you’d like to quickly pulse it up!
Canned lentils. Lentils aren’t hard to prepare and can be made fairly quickly, but they’ll either dirty another dish or make this dish take longer start to finish as you’d need to wait for the lentils to simmer and become tender. Using canned lentils is a great shortcut here and they work in a curry since the dish is on the creamy side to begin with.
Simplified seasonings. A lot of the curry recipes we’ve shared have a mile-long list of seasonings — you all know how much I love seasoning! 🙂 But when time is tight or you don’t have a whole arsenal of seasonings, this recipe comes to the rescue. We aimed to keep the seasonings as simple as possible while still ensuring a good flavor.

Coconut Curry Lentils Ingredients

Beyond the aromatics and lentils, here are the other main ingredients:

Coconut milk. I highly recommend using full-fat coconut milk for the best flavor and thickness. Additionally, the natural sweetness in the full-fat coconut milk will balance the spiciness of the seasonings. Lite coconut milk doesn’t thicken quite as nicely and won’t give the rich full flavor that regular coconut milk provides. Look for shelf-stable, unrefrigerated cans of coconut milk. You’ll find canned coconut milk on the international aisle, with Latin or Asian products. Here’s an article outlining the best brands to use. I personally use Imperial Kitchen® since I can find it easily at my local grocery store.
Yellow curry powder. Curry powder is another ingredient that varies a lot from brand to brand. We’ve tested this curry with Great Value®, Simple Truth Organic®, and McCormick® — all work similarly and are mild. If you’re not a heat lover, add curry powder slowly and to taste. You can always add a touch of sugar at the end to balance spiciness if needed.
Lemon juice. A little bit of fresh lemon juice is the perfect finishing touch for these coconut curry lentils. It adds vibrancy, freshness, and ties everything together! A citrus juicer makes adding fresh lemon juice a breeze.

This curry comes together so quickly that we don’t want to be spending loads of time on the sides, right?!

Coconut Curry Lentil Serving Suggestions

When we make Coconut Curry Lentils, we generally serve them with rice and naan. But in true “back-to-school recipe lifesavers” fashion, the sides need to be just as easy. Here are our secrets to the quickest sides:

Toaster naan. Store-bought naan is definitely best warmed through, but instead of taking the time to char it over an open flame, just toss it in the toaster right as you’re finishing the curry. You can purchase smaller-sized naan that is made for the toaster. (Stonefire® makes this; it’s usually labeled as mini naan.)
Boiled rice. If you haven’t boiled rice before, you are going to be thrilled with the ease and speed. All you’ll need to do is throw some basmati rice in boiling water, boil it for 5-7 minutes, and voila — perfect rice!

QUICK TIP

Want to save even more time (and dishes?) grab ready/microwaveable basmati rice instead!

STORAGE

Coconut Curry Lentils Storage

One of the best things about this recipe is how well it stores — it tastes even better on day 2! So, if you’re in need of true lifesaver recipes, make a double batch and save one half to serve later on in the week — that way when your family inhales batch #1, you can let them know more is coming later. 🙂

Store: Cool the curry and store it in air-tight containers in the fridge.
To reheat, use a large pan or skillet with a pat of butter or coconut oil on medium-high heat. Add the curry, cover, and warm for 5-10 minutes, stirring often. Avoid overcooking to prevent mushy lentils. If necessary, thin with coconut milk or vegetable broth, as it thickens when stored.
Freeze: let curry lentils cool, place in a air-tight container, and freeze for up to 3 months.

More curry recipes to love

Curry Lentil Soup with red lentils
Chickpea Curry vegetarian curry recipe
Coconut Curry Chicken with sweet bell pepper
Yellow Chicken Curry with potatoes
Lentil Curry with loads of veggies!

Taco Chili (Stovetop, Instant Pot, Crockpot!)

by Chelsea Lords

This ridiculously flavorful Taco Chili is better than any restaurant version and is so simple to make — just empty a bunch of cans into a pot and simmer until you’re ready to eat! Load each bowl with your favorite toppings like Cheddar cheese, sour cream, tortilla strips (or chips), fresh lime, and/or cilantro! This chili can be made on the stovetop, pressure cooker, or slow cooker.

Pair this simple chili with a quick side salad like this Olive Garden salad or a big hunk of homemade cornbread — yum!

Taco Chili

It’s no secret we’re obsessed with chili at my home — it’s filling, hearty, loaded with great ingredients, and fairly easy to prepare.

This particular chili is one of those recipes that may truly surprise you with just how easily it comes together. After sautéing the onion and browning the beef, all that’s left is opening a bunch of canned ingredients and adding them to the pot. The chili simmers until it’s slightly thickened and flavors have melded into a totally irresistible meal!

Beyond being simple, this taco chili is also packed with flavor, thanks to a unique seasoning blend. We start with the typical spices you’d see in a taco seasoning packet, but then we add a unique ingredient–ranch seasoning!– that add layers of complex flavors while also perfectly seasoning this chili! It may sound strange, but it’s truly the secret to the best Taco Chili you’ve ever tasted! 🙂

SHORTCUTS

Taco Chili Shortcuts

Pre-diced onions. Most grocery stores sell diced yellow onions in the produce section of the store. Alternatively, frozen diced onions are often found by the other frozen veggies and can be used in this recipe. Or, use a food processor to quickly dice an onion.
There are two options for quick garlic. We love Dorot® cubes (which also have crushed garlic) that you can keep handy in the freezer and pop into this (and other) recipes when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store.) Another option is to use refrigerated minced garlic.
Fire-roasted crushed tomatoes. Here’s why we consider using fire-roasted tomatoes a shortcut: This type of tomato is charred over a flame before being crushed and canned. Contact with the flame brings out the tomato’s sweetness and imparts a distinct, smoky flavor. You get more flavor without any extra work or additional ingredients needed — score!
Ranch seasoning mix. Instead of measuring out an additional handful of spices, grab the dry mix here for a nice shortcut.

Taco Chili Toppings

This Taco Chili really benefits from some creamy additions. We think a ripe diced avocado and sour cream are divine! Plus, chips to dip in the chili are a must-have. 🙂

Below are plenty of ideas for how to top your bowl of chili (pick a few of your favorites!)

Sharp Cheddar cheese freshly grated
Chopped cherry tomatoes, salsa, or pico de gallo
Freshly chopped cilantro or thinly sliced green onions if you aren’t a cilantro fan
Fresh lime wedges
Avocado or guacamole
Taco sauce or hot sauce
Creamy cilantro sauce (like the sauce in this Honey Lime Chicken recipe)
Sour cream (fat-free or low-fat work great!)
Pickled red onions: Try this quick pickled red onion recipe used on these Chicken Tinga Tacos.
Jalapeño peppers (fresh or canned)
Crispy tortilla strips or tortilla chips
Cornbread muffins

QUICK TIP

Even though we are all about shortcuts, using pre-grated cheese isn’t one of them. Packaged grated cheese contains a cellulose coating–it prevents clumping. But it also hinders melting, so we’ve found that grating the cheese at serving time makes a tremendous difference in the quality and melt-ability of the cheese–and isn’t that worth a few additional seconds?

Taco Chili Spiciness

When it comes to spiciness, we rate this chili as mild with the following in check: using mild green chiles, using mild Ro*Tel® (the can will indicate “mild” on it), and omitting the (optional) red pepper flakes. Additionally, toppings like cheese, sour cream, and avocado will further mute any spiciness quite a bit.

If you don’t plan on adding some of these toppings and are sensitive to spice, use plain diced tomatoes instead of tomatoes with green chiles.

If you love the heat and would like a spicier chili, use medium or hot green chiles, original or hot Ro*Tel, and the full amount of (optional) red pepper flakes. You can further increase the heat by adding a diced jalapeño with the garlic or adding 1/4 teaspoon ground cayenne pepper. And if I just described your preferences….you’re my kind of people! 😉

STORAGE

Taco Chili Storage

How to reheat: This chili (without toppings) stores nicely in an airtight container in the fridge for 3-5 days. To reheat, add the chili to a small pot and heat over low heat until warmed to desired preference. Or reheat in the microwave (make sure to cover it so it doesn’t splatter!).
Freezing: Taco Chili (without toppings) will freeze well for up to 3 months. Here are some best methods for thawing frozen soup.

More Chili Recipes

Crockpot White Chicken Chili with crisp corn!
Chicken Chili made in the slow cooker
Vegetarian Chili loaded with veggies
Crockpot Chili winner of dozens of chili cook-offs!
Butternut Squash Chili with quinoa and veggies

Sweet Potato Nachos

by Chelsea Lords

Sweet Potato Nachos start with seasoned and roasted sweet potato fries that get topped with crisp corn, savory black beans, and loads of cheese! Bake the fries, drizzle on the best chili-lime sauce, add your favorite toppings, and devour!

These Sweet Potato Nachos are a part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

Sweet Potato Nachos

Nachos are always one of our quick go-to meals and this is one of the easiest nacho recipes ever! Today we’re changing up nachos a bit, and instead of chips, we’re using crispy, perfectly seasoned sweet potato fries. As much as I love tortilla chips, I may never go back — sweet potato fries as a nacho base makes for a total home run!

To ensure these nachos are filling and satiating we load in plenty of plant-based protein by adding an entire can of black beans. While these certainly can be served as an appetizer (or for game day!), they also make a great, filling dinner. And there aren’t too many kids who would argue with nachos for dinner!

Sweet Potato Nacho Ingredients

Alexia® Crinkle Cut Sweet Potato Fries. If you’ve never tried these, you are in for a real treat! They’re mega flavorful, crispy on the outside, yet tender on the inside. They’re our favorite base for Sweet Potato Nachos! Here’s where to check to see if your local store carries them. We love Alexia’s crinkle-cut potatoes, but the sea salt sweet potato fries or waffle cut sweet potato fries will also work in this recipe. See “quick tip” box below.
Black beans. The prep on this is easy — simply drain and rinse! Be sure to thoroughly dry the beans after being rinsed so they don’t water down the nachos or make the sweet potato fries soggy.
Corn. Frozen or canned corn works great. We’ve also used sweet corn straight off the cob (uncooked) which adds a nice crunch to the nachos. Again, be sure to thoroughly dry the corn to avoid watering down the fries.
Colby jack cheese. You’ll rarely see a recommendation to use pre-shredded cheese (we typically recommend grating your own), but the point of these nachos is speed and ease. We like a Colby and Monterey Jack cheese blend, but another great option would be sharp or extra-sharp Cheddar cheese.
Optional: cotija cheese. Cotija is typically near specialty cheeses in the grocery store. An easy alternative is queso fresco which is generally near mozzarella and refrigerated tortillas in the grocery store. Depending on the cheese used, you may want less than the recipe indicates. (Cotija is much saltier than queso fresco, so you’ll want a lot less of it.) This cheese is optional but adds a nice complementary flavor if you already have some in your fridge.

QUICK TIP

Can’t access the store-bought sweet potato fries? Make a double batch of these delicious roasted sweet potatoes as the base for these nachos instead! [/quickitp]

Sweet Potato Nacho Toppings

To keep in theme with the simplicity of this meal, we keep the toppings to a minimum. We recommend a ripe, diced avocado (or guacamole) and loads of a quick chili-lime sauce (more on this below). A sprinkle of cilantro is also a nice topping to add in some freshness, but not entirely necessary.

This sauce is easy! While the nachos are baking, it’s the perfect amount of time to whisk together a few ingredients and the sauce is ready to go. No blender needed! Below are a few quick tips:

We love Hellman’s/Best Foods® mayonnaise best in this sauce. It has a robust flavor without being too sweet. We recommend a full-fat mayo for the best flavor and thickness on these Sweet Potato Nachos.
As for spiciness, I’d rate the dressing to be very slightly spicy. If you’d like to make it milder, reduce or omit the hot sauce and be sure to use McCormick® seasonings. (We find them very mild.) Keep in mind that reducing or omitting spice will reduce the overall flavor of the sauce.
- Alternatively, amp up the heat by adding 1/8 teaspoon cayenne pepper.
The sauce calls for lime juice and zest. If you use citrus a lot when cooking/baking, having a good citrus juicer and microplane is invaluable!

Recipe Tips

Don’t overcrowd the pan: If the sweet potato fries are too close to each other or overlapping they’ll steam instead of roast. I recommend using an extra-large sheet pan (15 x 21 inches) or two large sheet pans. I like these pans- they’re 15×21 inches and work perfectly for these Sweet Potato Nachos.
Serve quickly: These finished nachos don’t sit well. I recommend having all the toppings ready before the nachos are pulled out of the oven. As soon as the cheese is melted on top, remove the nachos, top them quickly, and eat right away. If you’re concerned about finishing all the nachos in one sitting, halve the recipe!

More sweet potato recipes

Taco Stuffed Sweet Potatoes with taco-seasoned meat
Sweet Potato Coconut Curry Soup with chickpeas
Roasted Sweet Potato Salad with a lemon-balsamic dressing
Sweet Potato Enchiladas with black beans
Sweet Potato Curry with spinach

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Sweet Potato Nachos

5 from 2 votes

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Sweet Potato Nachos

5 from 2 votes

- Review this recipe

Print Recipe

Course Appetizer, Dinner, Main Course, Vegetarian

Cuisine American, Vegetarian

Keyword Sweet Potato Nachos

Prep Time 15

Cook Time 30

Total Time 45

Servings 4 servings

Chelsea Lords

Calories 1209kcal

Author Chelsea Lords

Cost $13.64

Ingredients

▢ 2 bags (20 oz. each) crinkle-cut & seasoned sweet potato fries Note 1
▢ 1-1/2 cups frozen corn
▢ 1 can (15.25oz) black beans, drained & rinsed
▢ 2 cups Colby jack cheese shredded
▢ Optional: 1 large, ripe avocado, fresh cilantro, cotija cheese

Sauce

▢ 1/4 cup regular, full-fat mayo
▢ 1-1/2 tablespoons lime juice (+ 1/4 teaspoon zest) 1-2 large limes
▢ 1/4 teaspoon each: chili powder, paprika paprika
▢ 1/2 teaspoon Sriracha or hot sauce

US - Metric

Instructions

BAKE FRIES: Follow directions to bake sweet potato fries. For Alexia fries: Preheat the oven to 425 degrees F. Lightly grease an extra-large 15x21-inch pan (or 2 smaller sheet pans) with cooking spray and generously space fries so they can get nice and crispy. Flip halfway through the bake time.
NACHOS: Once baked, position all the fries closely together on sheet pan. Sprinkle black beans, then corn, and finally cheese in one equal layer evenly over all the fries. Bake for another 5-10 minutes or until cheese is nicely melted.
SAUCE: Meanwhile, in a small bowl, combine all sauce ingredients and, using a whisk, briskly whisk together until smooth. Season to taste. (I add 1/4 tsp. salt and 1/8 tsp. pepper.) Set out toppings so you're ready to go as soon as the cheese is melted.
ENJOY: Remove the nachos and top immediately with any desired toppings -- we love a chopped avocado, cilantro, a light sprinkle of Cotija, and lots of sauce. Enjoy!

Video

Recipe Notes

Note 1: Sweet Potato Fries: We love these Alexia Crinkle Cut Sweet Potato Fries in this recipe. Here's where to check if your local store carries them.

Don’t overcrowd the pan: if the sweet potato fries are too close to each other or overlapping they’ll steam instead of roast. Use 2 sheet pans if needed.

Leftovers: These finished nachos don’t sit well. I recommend having all the toppings ready before the nachos are pulled out of the oven. As soon as the cheese is melted on top, remove the nachos, top them quickly, and eat right after. If you're concerned about finishing all the nachos in one sitting, halve the recipe!

Nutrition Facts

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

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Rotisserie Chicken Stir-Fry

by Chelsea Lords

This simple Rotisserie Chicken Stir-Fry uses a few store-bought shortcuts to minimize chopping and prep time. Add a simple, but flavor-packed stir-fry sauce and enjoy dinner on the table in about 20 minutes!

This speedy and simple Rotisserie Chicken Stir-Fry is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

Rotisserie Chicken Stir-Fry

My kids love a good Chicken Stir-Fry and even better if there are noodles involved like this Chicken Chow Mein!

While stir-fries (in general) are usually associated with being pretty easy to make, there can still be a fair amount of chopping and sauce assembly involved. This recipe aims to eliminate most (or all) of the chopping and employs the fastest five-ingredient sauce. The stir-fry sauce uses mostly pantry staples and simply gets whisked together in a bowl before adding it in with the chicken and veggies.

ShortCut Ideas

Here are the main shortcuts we employ for this Rotisserie Chicken Stir-Fry:

Pre-diced onions. If you’d like to eliminate all chopping, get onions that have already been chopped or sliced. A lot of grocery stores sell diced yellow onions in the produce section of the store. Alternatively, frozen diced onions are often found with the other frozen veggies and can be used in this recipe.
Garlic and ginger. We love Dorot’s® crushed garlic and ginger cubes. I like to keep them handy in the freezer and pop them into recipes when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store). Another option is to use refrigerated garlic paste and refrigerated minced garlic.
Rotisserie chicken. Pre-cooked and seasoned chicken saves so much time on its own, but to go even faster with the chicken, you can purchase rotisserie chicken meat already pulled from the bones and shredded or diced — a lot of grocery stores sell this conveniently prepared chicken! Many stores also sell leftover roasted or grilled chicken that has been conveniently sliced and is ready to throw into this stir-fry.
Frozen veggies. Instead of chopping veggies, we just use a bag of frozen stir-fry veggies. This sugar snap pea stir-fry vegetable blend is our personal favorite in this recipe. It’s got sugar snap peas, broccoli, green beans, yellow squash, red peppers, carrots, yellow peppers, and water chestnuts!

QUICK TIP

While the garlic and ginger may not seem like important ingredients, they add a lot, flavor-wise to the rotisserie chicken stir-fry. They create the “wow” factor for this recipe while keeping things as simple as possible.

Cornstarch: This ingredient thickens everything nicely, adding a glossy finish to the stir-fry.
Soy sauce: We like using Kikkoman’s® regular soy sauce (not lite/low-sodium) in this sauce. Lite soy sauce doesn’t offer enough seasoning (saltiness).
Sesame oil: For a great authentic flavor, sesame oil really delivers. If you can find toasted sesame oil, that’s even better! This oil is typically found with Asian ingredients, not near the other oils in the grocery store. We use this sesame oil to first saute the veggies in and then add the rest into the sauce — yum!
Brown sugar: Light or dark brown sugar will work; honey will also do the trick if you’re avoiding refined sugars. Honey and brown sugar don’t sweeten the same, so you’ll want to use slightly less honey if substituting it for the brown sugar. Sugar is important to balance the spice of the sriracha.
Sriracha sauce: Use this to add heat and flavor. You can, of course, reduce (or even omit it entirely) if you’re not a fan of heat. Alternatively, add more or drizzle extra on the finished rotisserie chicken stir-fry! Note that if you do reduce or leave out the sriracha sauce, the flavors will be slightly lacking and you may want to play around with how much sugar is added in to avoid an overly sweet stir-fry.

Rotisserie Chicken Stir-Fry Quick tips

Use a really large skillet or wok. There is a lot of volume in this recipe, so you’ll have a hard time mixing everything together if you’re working in a small skillet. I recommend a 12-inch or larger pan.
Prep ahead. The cooking goes really quickly, so you’ll want to have everything set out before starting. You can whisk together the stir-fry sauce as the veggies are sautéing.
Don’t over-toss the chicken. If you’re using shredded rotisserie chicken instead of leftover sliced chicken, toss it in gently to avoid the chicken becoming too stringy/disintegrated.

Optional Additions

If you’re looking for some more “oomph,” here are some optional serving suggestions for this Rotisserie Chicken Stir-fry:

Toasted sesame seeds
Sliced green onions
Boiled rice. If you haven’t boiled rice before, you are going to be thrilled with the ease and speed. All you’ll need to do is throw some rice in boiling water, boil it for 5-7 minutes, and voila — perfect rice! If you’re following a low-carb or keto diet, rice won’t be on your menu, though.

QUICK TIP

Want to save even more time (and dishes?) Use ready/microwaveable rice instead!

More recipes that use rotisserie chicken

Rotisserie Chicken Tacos in corn tortillas
Chicken Pot Pie Pasta with loads of veggies
Greek Chicken Wrap with cucumber and sun-dried tomatoes
Chicken Shawarma Wraps with a quick simple sauce
Chicken Melts with a sharp Cheddar cheese topping

Beans on Toast

by Chelsea Lords

Beans On Toast is one of the easiest–yet most satisfying– meals! Garbanzo beans (chickpeas) are sautéed in a flavorful marinara and mixed with spinach. Serve over toasted bread, fried bread (our fave!), or couscous — we’ll share all the different serving suggestions to keep this meal exciting every time you prepare it!

This Beans On Toast meal is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

Beans On Toast

My husband lived in London for a couple of years and one of his go-to meals there was Beans on Toast. Saucy beans served on toast are still total comfort food to him to this day and it’s one of his go-to quick meals.

While this is not a traditional British Beans on Toast (this is more traditional), it’s my take on one of his favorite easy meals. The kids love it, he loves it, and I can’t get enough of it. It’s such an easy dinner that’s filling, nutritious, satisfying, and so tasty!

The Main Ingredients in Beans On Toast

Chickpeas. Also called garbanzo beans. These are a great source of plant-based protein and this meal is balanced and satiating.
Baby spinach. We use fresh baby spinach in — it cooks down nicely and quickly, especially if it’s been coarsely chopped beforehand. Since this recipe is aimed at being as quick/simple as possible, you don’t have to coarsely chop it, but we find the kids like it better chopped!
Unsalted butter. To be able to control the salt to your preference (especially since we recommend using marinara which is nicely seasoned) use unsalted butter. You can always add a pinch more of salt if needed, but you can’t take it away!
Paprika. This seasoning adds a nice complexity and contrasting flavor to this meal. Use smoked paprika for a rich and smoky flavor.

SHORTCUTS

For the marinara sauce, we highly recommend Rao’s® marinara sauce: (not sponsored). This marinara has a deep, intense flavor, tastes homemade, and is thick and hearty. A good marinara sauce makes the biggest difference in this recipe. By using Rao’s, we greatly cut down on ingredients because it has so many additions included (olive oil, onions, garlic, fresh basil, pepper, oregano, etc.).
Pre-diced onions. Most grocery stores sell diced yellow onions in the produce section of the store. Alternatively, frozen diced onions are often found by the other frozen veggies and can be used in this recipe. Or, use a food processor to quickly chop an onion.
Garlic. We love Dorot’s® cubes which are crushed garlic that you can keep handy in the freezer and pop into this (and other) recipes when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store). Another option is to use refrigerated minced garlic.

Beans On Toast Serving Options

There are three ways to serve these saucy chickpeas. Obviously on toast, but our favorite way is with crusty, slightly crispy fried bread. Let’s break down the options below:

Easiest option: Toast sourdough (or hearty/thick bread of choice) in the toaster. Place on a plate and top with saucy chickpeas, Parmesan, and fresh herbs if using. Enjoy immediately!
Served over a grain: Couscous is the quickest and easiest base to whip up; you can have it ready in about 5 minutes! There are several different types of couscous, so you want to make sure to get the small couscous (Moroccan couscous) so it cooks up in this short amount of time. Fluff it up, load it in bowls, and top it with the saucy beans. If choosing this option, we still like toast to dip in/serve on the side.
With fried bread (our favorite!): We fry sourdough bread in a pan with olive oil until golden brown and slightly crispy/chewy. Use tongs to transfer the bread to a paper towel-lined plate and sprinkle on some salt. Spoon the saucy chickpeas on top and be prepared for your life to be forever changed. 😉

QUICK TIP

Once the saucy beans and base are prepared, there are a few different ways to jazz up this meal — add a sprinkle of Parmesan cheese or throw on some fresh herbs (we’re partial to basil or flat-leaf Italian parsley). Don’t forget a pinch of salt and pepper!

STORAGE

Make Ahead: The marinara and bean filling stores well and re-heats nicely, making this a great dish to prepare ahead of time.
Storage: The beans will store in the fridge for up to 4 days. Reheat the chickpeas on the stove or microwave. Make toast, fried bread, or couscous fresh when serving.

More chickpea recipes

Mexican Chickpeas with a cilantro-lime sauce
Chickpea Salad Sandwich with mashed avocado
Chickpea Curry with the best seasoning blend!
Sweet Potato Coconut Curry Soup with kale
General Tso Chickpeas with veggies

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Beans on Toast

5 from 4 votes

- Review this recipe

Beans On Toast is one of the easiest, yet most satisfying meals! Garbanzo beans (chickpeas) are sautéed in a flavorful marinara and mixed with spinach. Serve over toasted bread, fried bread (our fave!), or couscous -- we'll share all the different serving suggestions to keep this meal exciting every time you prepare it!

Print Recipe

Beans on Toast

5 from 4 votes

- Review this recipe

Print Recipe

Course Brunch, Dinner, lunch, Main Course

Cuisine American, Healthy

Keyword Beans on Toast

Prep Time 15

Cook Time 15

Servings 4 servings

Chelsea Lords

Calories 561kcal

Author Chelsea Lords

Ingredients

▢ 1 can (15.5 oz.) chickpeas, (garbanzos) drained & rinsed
▢ 4 tablespoons unsalted butter
▢ 1 cup diced yellow onion
▢ 1 tablespoon minced garlic
▢ 1 jar (24 oz.) good marinara sauce Note 1
▢ 2 teaspoons paprika
▢ 2 cups coarsely chopped baby spinach
▢ 4 slices Hearty sourdough bread & olive oil
▢ Optional: Parmesan cheese, 1 cup couscous, salt & pepper, fresh herbs (basil or parsley)

US - Metric

Instructions

ONION & CHICKPEAS: Melt butter in a large skillet over medium heat. Once melted, add in the diced onion and rinsed/drained chickpeas. Cook, stirring frequently until butter begins to brown and onion turns translucent, about 5-7 minutes.
MARINARA: Add the garlic and paprika. Cook, stirring constantly for 1-2 minutes. Then pour in all of the marinara sauce and stir. Bring to a simmer, reduce the heat and continue simmering for 8-10 minutes or until marinara begins to thicken nicely. Turn to the lowest heat setting and add in coarsely chopped spinach. Stir through until wilted, about 1 minute. Remove the pot from heat. Taste and adjust seasoning to personal preference; we typically don't add any salt/pepper because Rao's marinara is so well-seasoned!
SERVING OPTION #1: Serve over couscous. Pour 1 cup of water into a small pot. Once boiling, remove the pot from heat. Stir in the uncooked couscous and cover the pot with a lid. After about 2-4 minutes, the liquid should be absorbed; fluff couscous with a fork. Stir in about 1/4 teaspoon each of salt and pepper (or season to personal preference). Divide couscous evenly among 4 bowls and divide saucy chickpeas on top. Garnish with Parmesan cheese and fresh herbs if desired. Serve with toasted sourdough bread.
SERVING OPTION #2: Add 1/4 cup (and more as needed) olive oil to a skillet over medium-high heat. Cut sourdough bread in half widthwise and add the slices to the pan. Cook in the pan until golden brown and slightly crispy/chewy, flip, and repeat for the other side. Use tongs to transfer to a paper towel-lined plate and sprinkle on some salt. Repeat with as much bread as you'd like adding more olive oil as needed. Serve chickpeas in a bowl topped with Parmesan and fresh herbs if using. Scoop saucy chickpeas onto the fried bread to eat.
SERVING OPTION #3: Toast sourdough (or bread of choice) in a toaster. Place on a plate and top with saucy chickpeas, Parmesan, and fresh herbs if using. Enjoy immediately!
STORAGE: The beans store really nicely and only get more flavorful as they store in an airtight container in the fridge -- yum!

Video

Recipe Notes

Note 1: We highly recommend Rao’s® marinara sauce which makes all the difference for this recipe! This marinara has a deep, intense flavor, tastes homemade and is thick and hearty. By using Rao's we greatly cut down on ingredients because this marinara has so many additions included (olive oil, onions, garlic, fresh basil, pepper, oregano, etc.).

Nutrition information does not include couscous but does include slices of toasted sourdough bread (since we recommend serving it with all of the serving options!).

Nutrition Facts

DID YOU MAKE THIS RECIPE?

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Recipe adapted from Little Vienna

Turkey Cranberry Wrap

by Chelsea Lords

Turkey Cranberry Wrap starts with a tortilla spread with cream cheese that is loaded up with crisp lettuce, deli turkey, white Cheddar cheese, and dried, sweetened cranberries. Dip it in a poppy seed or sweet onion vinaigrette and enjoy!

This Turkey Cranberry Wrap meal is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

Turkey Cranberry Wrap

There aren’t too many things easier to throw together than a wrap, which is why there are two different wrap recipes in this series: these very Turkey Cranberry Wraps and these Caesar Chicken Wraps. Both are equally simple, totally satiating, and sure to be a household hit!

These wraps are inspired by the deli section at my local grocery store (Smith’s/Kroger) — the kiddos and I grabbed these on our way out for a picnic one day and immediately knew a re-creation was in order! They’re deeply savory with a great tartness from the cranberries and the perfect amount of sweetness from the dressing.

Turkey Cranberry Wrap Ingredients

Flour tortillas. We love these unbaked tortillas by TortillaLand® (not sponsored). They are generally found in the refrigerated section of the grocery store near cheeses, and are the best flavor-wise. They have a great texture and ensure these Turkey Cranberry Wraps taste light and fresh. If using prepared tortillas, warm them under a damp paper towel for 10 seconds in the microwave before using them.
Cream cheese spread. Any cream cheese spread works — use lite cream cheese spread for fewer calories, a flavored (chive and green onion) for some sharpness, or plain cream cheese spread for traditional flavor.
Deli turkey. We like using a good, freshly sliced deli turkey for these Turkey Cranberry Wraps — Boar’s Head® is our personal favorite.
Crisp lettuce. We use green leaf lettuce for these wraps; romaine will also work.
White Cheddar cheese. Sargento® aged white cheddar is a favorite in these wraps. Gouda or Muenster is also quite good in these wraps!
Dried sweetened cranberries. The sweetened cranberries add a burst of tartness and a touch of sweetness to these savory Turkey Cranberry Wraps. They pair nicely with the turkey and cream cheese.
Dressing. More on this below.

Let’s Chat Dressing

You’ll want to dunk your Turkey Cranberry Wrap in a dressing and there are a few options here:

Store-bought dressing (quickest option): Ken’s® Sweet Vidalia Dressing is a pretty tasty option. We did try the lite version and didn’t enjoy it nearly as much.
Quick homemade dressing: We love a poppy seed dressing with these wraps — the poppy seed dressing on this Strawberry Poppy Seed Salad is a huge favorite!
Homemade dressing that takes a bit more prep. For a homemade sweet onion dressing, try this recipe.

QUICK TIP

This recipe makes one Turkey Cranberry Wrap. Increase to make as many wraps as you’d like.

More wrap recipes

Hummus Wraps with chickpeas
Black Bean Wraps with an avocado-tomato mixture
Mediterranean Wrap with sun-dried tomatoes
Peanut Chicken Lettuce Wraps with crunchy veggies
Tuna Salad Wrap with spicy-Sriracha tuna

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Turkey Cranberry Wrap

5 from 1 vote

- Review this recipe

Turkey Cranberry Wrap starts with a tortilla spread with cream cheese that is loaded up with crisp lettuce, deli turkey, white Cheddar cheese, and dried, sweetened cranberries. Dip it in a poppy seed or sweet onion vinaigrette and enjoy!

Print Recipe

Turkey Cranberry Wrap

5 from 1 vote

- Review this recipe

Print Recipe

Course Dinner, lunch, Main Course

Cuisine American, Healthy

Keyword turkey cranberry wrap

Prep Time 15

Total Time 15

Servings 1 wrap (easy to scale this recipe up!)

Chelsea Lords

Calories 460kcal

Author Chelsea Lords

Ingredients

▢ 1 large flour tortilla (8-10 inch)
▢ 1 up to 2 tablespoons cream cheese spread
▢ 4 slices deli turkey meat
▢ 2 large leaves of green leaf lettuce
▢ 2 slices white Cheddar cheese
▢ 1 up to 2 tablespoons dried sweetened cranberries
▢ Dressing Note 1

US - Metric

Instructions

TORTILLA: Spread cream cheese to the edges of the tortilla, using 1 tablespoon, up to 2, depending on personal preference.
TOP TORTILLA: Layer on the lettuce pieces, then turkey, cheese, and finally sprinkle on the cranberries (again add to personal preference).
ENJOY: Tightly roll up the tortilla and cut it in half to have two pieces. Serve with dressing of choice (See Note 1)

Video

Recipe Notes

Note 1: You'll want to dunk your Turkey Cranberry Wrap in a dressing and there are a few options here:

Store-bought dressing (quickest option): Ken's Sweet Vidalia Dressing is a pretty decent option. We did try the Lite version and didn't enjoy it near as much.
Quick homemade dressing: we love a poppyseed dressing with these wraps -- the poppyseed dressing on this Strawberry Poppy Seed Salad is a huge favorite!
Homemade dressing that takes a bit more prep. For a homemade sweet onion dressing, try this recipe.

Nutrition Facts

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.

Coconut Chicken and Rice

by Chelsea Lords

Coconut Chicken and Rice is a dump-it-and-forget-it kind of meal! Toss uncooked rice and veggies in a pan and be amazed as they get cooked to perfection in creamy coconut milk broth. Top the coconut rice and veggies with rotisserie chicken and a coconut-cilantro sauce– and enjoy!

This Coconut Chicken and Rice is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

Coconut Chicken and Rice

This recipe took a ridiculous amount of trial and error; while I’d usually throw in the towel and pivot the idea, I was determined to make this work and couldn’t be more excited with the results.

Talk about a life-saver meal — we’re putting everything into ONE dish, sliding it into the oven, and forgetting about it! Yes, there is a sauce involved, but I promise it is so simple! The sauce is only five ingredients and uses two ingredients from the actual meal, so you’ve already got ’em out! You could even make the sauce ahead of time, which, come dinner time, would make the actual hands-on time for this recipe 10 minutes or less!

Coconut Chicken and Rice Ingredients

We’ll highlight a few of the ingredient short-cuts below, but in this section, we’ll discuss important ingredients for this dish.

Basmati rice. This is non-negotiable in this recipe! We tested with all different kinds of rice and none worked out very nicely except for basmati rice. If you don’t have this particular variety of rice I wouldn’t recommend making this recipe, it won’t work out very well. Truth!
Coconut milk. It can be overwhelming to navigate the many coconut milk choices in the grocery store. Look for shelf-stable, not refrigerated, cans of coconut milk. You’ll find canned coconut milk on the international aisle, with Latin or Asian products. I recommend Imperial Kitchen® since it typically has a nice separation of thick coconut milk at the top which we’ll skim off and use in the sauce. Be sure to use full-fat coconut milk for the best flavor and thickness. Lite coconut milk won’t thicken and give you the rich, full flavor that regular coconut milk will. Cream of coconut is far too sweet and coconut cream tends to be too thick (and overpoweringly coconut flavored) for this recipe.
Chicken stock. A high-quality, flavorful stock adds loads of flavor and allows us to cut down on spices or other additions. We highly recommend Swanson’s® chicken stock in this recipe.
Soy sauce. We like using Kikkoman’s® regular soy sauce (not lite/low-sodium) in this recipe. Lite soy sauce doesn’t offer enough seasoning (saltiness).

SHORTCUTS

Shortcut Ideas

Here are the main shortcuts we use in this Coconut Chicken and Rice recipe.

There are two options for quick garlic and ginger. We love Dorot® cubes, which have crushed garlic and crushed ginger in them. You can keep them handy in the freezer and pop them into this (and other) recipes when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store.) Another option is to use refrigerated garlic paste and refrigerated minced garlic. And if you’re all about fresh, simply grate fresh ginger and garlic with a microplane right into the casserole dish — no need to sauté first.
Rotisserie chicken. Pre-cooked and seasoned chicken is a total time saver on its own, but to save even more time on the chicken, you can purchase rotisserie chicken meat already pulled from the bones and shredded or diced — a lot of grocery stores sell this conveniently prepared chicken. It’s a total lifesaver and game changer for busy cooks!
Frozen veggies. Instead of chopping veggies for this quick coconut rice dish, we use pre-chopped and frozen produce — frozen corn and edamame. Admittedly corn is a little bit of a strange ingredient in this dish, but when we tried the coconut chicken and rice without it, it was missed.

Coconut Chicken and Rice Sauce Tips

Don’t shake the can of coconut milk to combine (like most recipes call for) since we’ll remove the thickened milk at the top of the can to use in the sauce. If there is no cream separated from the liquid in your can, it’s okay; the sauce will just be a little less thick.
Use fresh cilantro — stems and leaves. Twist off about half of a large bunch of cilantro and loosely pack in a 1/2 cup measuring cup to get the amount of cilantro needed in this sauce.
Don’t over blend. This sauce can go from perfect to chunky if the coconut milk is over-blended. As soon as the cilantro is broken down and ingredients are emulsified, stop blending.
Taste and adjust. The sauce is tangy and a bit sweet. Add a touch of sugar or honey if the sauce is too tangy for your liking and a pinch of salt to cut down on the sweetness.

Coconut Chicken and Rice Tips

Don’t rush the process. The bake time is long on this dish, but it’s all pretty hands-off. Don’t try to rush the process; you may end up with unevenly cooked or mushy rice.
Rice needs to rest. Just like cooking rice in a pot on the stovetop, it needs time to stand and steam. This keeps it from getting mushy. This recipe is no different — allow time for the rice to rest and become fully tender. This is the perfect time to warm the chicken.

QUICK TIP

This Coconut Chicken and Rice is supposed to be a quick, life-saver recipe, but if you have an extra minute, we highly recommend making this Asian Cucumber Salad — it makes the BEST side/topping!

More recipes using coconut milk

Sweet Potato Coconut Curry Soup with chickpeas
Coconut Cream Pie with a graham cracker crust
Teriyaki Chicken Skewers over coconut rice
Coconut Chicken with a honey-mustard dipping sauce
Coconut Curry Chicken with veggies

French Bread Taco Pizza

by Chelsea Lords

French Bread Taco Pizza takes a loaf of French bread, loads it up with taco-seasoned meat, lots of cheese, and finishes it off with your favorite taco toppings.

Once you’re hooked on this try our Sloppy Joe Pizza

This French Bread Taco Pizza is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

French Bread Taco Pizza

This recipe is a flash-back to a recipe my mom used to make frequently when I was growing up; in fact, this is the third French Bread Pizza recipe (after Margherita French Bread Pizza & Sloppy Joe Pizza) to hit this site and I am wondering how there haven’t been a dozen more pizza variations shared — they’re ridiculously easy to make and such a fun change-up from your typical pizza!

Today we’ve loading up French bread with taco-seasoned ground beef, lots of melted cheese, and adding plenty of toppings.

French Bread Taco Pizza Ingredients

French bread. The fresher, the better! Don’t worry about picking stale bread to avoid soggy pizza; we’ll pre-bake it before adding the toppings.
Pre-diced onions. Most grocery stores sell diced yellow onions in the produce section of the store. Alternatively, frozen diced onions are often found by the other frozen veggies and can be used in this recipe. Or, use a food processor to quickly chop an onion.
Garlic. We love Dorot’s® cubes which have crushed garlic that you can keep handy in the freezer and pop into this (and other) recipes when needed. (Check if you local store carries them; they’re typically found with frozen veggies in the grocery store). Another option is to use refrigerated minced garlic.
Lean ground beef. We like to use the 93/7 blend. Ground turkey also works great in this French Bread Taco Pizza.
Taco seasoning. Again, taco seasoning packets can vary in the spice level and even in overall flavor. I’ve generally found the cheaper the taco seasoning packet, the less flavor it has. If you don’t mind spending a couple of extra minutes of prep time, you can always make your own (I like to make a few homemade taco seasoning “packets” when meal prepping for the week). Check out my “quick tip” box below!
Tomato sauce. The tomato sauce adds some moisture to the meat and a nice tomato flavor.
Cheese. We like using two different types of cheese — sharp (or extra-sharp) Cheddar and Monterey jack. To cut down on ingredients, just use Cheddar cheese.

QUICK TIP

If you’d prefer to make your own taco seasoning blend instead of using a store-bought mix, here’s my go-to taco seasoning blend (this mix perfectly replaces the store-bought mix in this French Bread Taco Pizza recipe):

1 tablespoon ground chili powder (McCormick® for mild chili powder)
1 teaspoon EACH: ground cumin, paprika
1/2 teaspoon EACH: onion powder, garlic powder, dried oregano, fine sea salt, and pepper

The secret to avoiding soggy French Bread Pizza

The “secret” to not having soggy French bread pizza? Bake it twice.

Start by brushing all of the pieces of French bread with olive oil and then bake just the bread. This dries out and toasts the bread nicely–and that will keep it from getting soggy after the saucy taco meat is added on top.

You’ll be amazed at the difference this makes to the texture and overall flavor of this French Bread Taco Pizza!

Tips

Make sure to purchase the freshest ground beef possible. (Look at the furthest expiration date when purchasing.)
To avoid steaming (we want to brown the meat!), use a cast-iron pan, and wait for it to be HOT until you add in the meat.
In order to brown (and become more flavorful), the beef has to maintain contact with the pan for a little while. Remember that as you break the meat into smaller pieces; the moisture evaporates, which can cause the meat to steam instead of brown. Avoid this by giving the meat a few minutes to cook and develop a brown color before breaking it up with a wooden spoon.
Enjoy right out of the oven. This French Bread Taco Pizza is best right after being baked — the bread is nice and crisp and the cheese is gooey and melty.
Line the pan with parchment paper. To avoid too-crisp pizzas, line the pan before baking with either a Silpat liner or parchment paper.

After the French Bread Pizzas are done baking, it’s all about the toppings! Below are some of our favorite toppings, but get creative with what you typically pair with taco meat.

French Bread Taco Pizza Toppings

This French Bread Taco Pizza really benefits from some creamy additions. We think a ripe avocado or guacamole and sour cream are the “must have” additions!

Chopped cherry tomatoes, salsa, or pico de gallo
Black beans or pinto beans
Freshly chopped cilantro
Fresh lime wedges
Avocado or guacamole
Taco sauce or hot sauce
Creamy cilantro sauce (like the sauce in this Honey Lime Chicken recipe)
Sour cream (fat-free or low-fat works great!)

STORAGE

This French Bread Taco Pizza is best enjoyed the same day it is made. After that, the taco meat will soften the bread.

More plays on pizza

Caesar Salad Pizza with rotisserie chicken
Margherita Pizza on naan
Blackberry Pizza with ground sausage
Flatbread Pizza with loads of veggies
BBQ Pulled Pork Pizza with pineapple and bacon

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French Bread Taco Pizza

5 from 2 votes

- Review this recipe

French Bread Taco Pizza takes a loaf of French bread and loads it up with taco-seasoned meat, lots of cheese, and finishes it off with your favorite taco toppings.

Print Recipe

French Bread Taco Pizza

5 from 2 votes

- Review this recipe

Print Recipe

French Bread Taco Pizza takes a loaf of French bread and loads it up with taco-seasoned meat, lots of cheese, and finishes it off with your favorite taco toppings.

Course Dinner, Main Course

Cuisine American

Keyword French Bread Taco Pizza

Prep Time 15

Cook Time 12

Total Time 27

Servings 4 -6 servings

Chelsea Lords

Calories 827kcal

Author Chelsea Lords

Cost $8.42

Ingredients

▢ 1 loaf French bread
▢ 4 tablespoons olive oil, separated
▢ 1/2 cup finely diced yellow onion, optional
▢ 2 teaspoons minced garlic
▢ 1 lb. lean ground beef (93/7) or ground turkey
▢ 1/2 cup tomato sauce
▢ 1 pkt (1 oz.) taco seasoning mix
▢ 2 cups shredded sharp Cheddar cheese Note 1
▢ Toppings such as ripe avocado or guac, sour cream, cherry tomatoes, black olives, cilantro, etc. Note 2

US - Metric

Instructions

FRENCH BREAD: Preheat oven to 425 degrees F. Slice the bread in half widthwise. Then cut both pieces in half lengthwise to have 4 total pieces. Gently compress each piece in the center, making a cavity for the meat. Brush 3 tablespoons olive oil evenly over all sides of each of the French bread pieces. Place the pieces cut side up on a large greased cookie sheet. Bake for 5 minutes and remove.
TACO MEAT: Meanwhile, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onion and cook until translucent, about 4-6 minutes. Add garlic; stir for 30 seconds. Add beef and cook, crumbling into small pieces as you cook. Cook until browned through. Drain off any grease (if needed) and then add in the taco seasoning mix and tomato sauce. Cook for 2-3 more minutes. Remove and set aside.
ASSEMBLY: Gently press in the centers of the bread once more, making a cavity to hold the beef. Divide the beef mixture evenly among each piece of French bread. Divide cheese evenly on top of each piece.
BAKE: Return to the oven and bake (uncovered) 8 to 13 minutes, or until cheese is melted and bread is lightly browned at the edges. Remove from oven and add toppings of choice. Thinly slice into pieces and enjoy immediately.

Video

Recipe Notes

Note 1: Cheese: Or use an equal blend of 2 types of cheeses! We typically use half sharp Cheddar and half Monterey Jack (that is what is pictured in photos)

Note 2: Toppings: This pizza really benefits from some creamy additions since the bread is so thick and crusty. We think a ripe avocado or guacamole and sour cream are the "must-have" additions!

Nutrition information does not include toppings.

Nutrition Facts

DID YOU MAKE THIS RECIPE?

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Chopped Chicken Salad

by Chelsea Lords

Chopped Chicken Salad has all kinds of shortcuts to have a delicious and hearty salad on the dinner table in a hurry! Salad greens are mixed with chickpeas, kidney beans, beets, mozzarella pearls, a creamy avocado, and rotisserie chicken. Use your favorite store-bought dressing or the quick lemon-Dijon vinaigrette included in this recipe!

This Chopped Chicken Salad is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

Chopped Chicken Salad

You all knew this series couldn’t be made without a salad, right? 🙂 Big, hearty, and filling salads are one of my favorites, which is probably obvious when you check out how many salad recipes have been shared over the years.

The best thing about a chopped salad? I love getting all the flavors of the salad in one bite. Also, the dressing integrates even better and more evenly. The down-falls? All the chopping. I mean, it’s a chopped salad after all! So in Back-To-School Lifesaver form, we’re eliminating most of the need for chopping by using ingredients that are already small, like chickpeas, mozzarella pearls, kidney beans, and rotisserie chicken that has already been pulled from the bones.

Chopped Chicken Salad Ingredients

Spring mix blend: To keep things nice and easy, grab a prepared (washed and chopped) blend of lettuce in the produce section of the store. We love a blend of spring mix and baby spinach best.
Kidney beans: We like dark red (as opposed to light) best in this chopped chicken salad.
Garbanzo beans: These are also called chickpeas (they’re the same thing).
Mini mozzarella pearls: You can use larger mozzarella balls instead, and just cut them into smaller pieces. Alternatively, block mozzarella will work too. I recommend cutting block mozzarella into small 1/2-inch cubes.
Beets: To save loads of time here (roasting beets are easy– but time-consuming) we choose already cooked beets from the produce section of the store. A lot of grocery stores offer flavored/seasoned beets, but we prefer plain for this salad so we don’t end up with competing flavors.
Avocado: A ripe avocado adds a nice creamy element to this salad. If you don’t want to chop an avocado, try this product! The only listed ingredient is Hass avocados which have been mashed down (it’s not guacamole, just mashed ripe avocados). Add a spoonful on top of individual salad servings.
Rotisserie chicken: Pre-cooked and seasoned chicken saves so much time on its own, but to save even more time on the chicken, purchase rotisserie chicken meat already pulled from the bones and shredded or diced — a lot of grocery stores sell this conveniently prepared chicken (we’ve seen this offered at Costco, Trader Joes, Kroger stores, & Wal-Mart).

QUICK TIP

A completely optional (and fun) addition to this chopped chicken salad is naan. It makes the meal feel a little more like dinner! We love grabbing smaller-sized naan that is made for the toaster. (Stonefire® makes this; it’s usually labeled as mini naan.) That way you can just pop it in the toaster to warm through and get a little crispy. Break it up and throw it in the salad or spoon bits of the salad into the naan and eat it that way — delicious!

Chopped Chicken Salad Dressing

To keep this salad as easy as possible, and the ingredient list to a minimum, feel free to use your favorite store-bought dressing (this is our go-to for this particular salad). If you don’t mind spending a couple of extra minutes on a quick dressing, we include a dressing recipe that is very simple, made with mostly pantry staples. It’s a wonderful addition to this salad! A few dressing tips:

This citrus juicer makes juicing the lemon(s) so quick and easy!
Make sure to use Dijon mustard, not yellow. There’s a big flavor difference. We love Grey Poupon® best.
Measure out honey quicker (and cleaner). Quickly spritz the measuring spoons with nonstick cooking spray and then add in the honey; watch it glide out of the measuring spoon into your dressing.
Use jarred garlic or a garlic press. Instead of mincing your own garlic, use jarred to save time. Or, a garlic press will get you fresh minced garlic in a fraction of the time that hand mincing takes.

QUICK TIP

The dressing can be made in advance (a few days or the morning of) which makes this salad come together that much quicker come dinner time! Just be sure to shake it up again before drizzling over the Chopped Chicken Salad. If it’s formed clumps, this is normal (olive oil solidifies at cold temperature), so let it stand at room temperature for a bit and then shake to re-combine.

Chopped Chicken Salad Tips

When shopping for lettuce, pick a box or bag with smaller pieces (baby spinach as opposed to regular-sized) which eliminates the need for chopping the lettuce.
Thoroughly dry the beans; if they’re wet they’ll make the salad more watery and less enjoyable to eat.
Fully ripe avocados are game-changers for this salad. A ripe avocado can add an incredible creamy texture and a far superior flavor. You can tell an avocado is ripe by gently pressing it near the stem. If the avocado yields to that gentle pressure, it’s ripe and ready to be added to this salad.

STORAGE

Chopped Chicken Salad Storage

Unfortunately, once dressed, this salad doesn’t store well. The dressing makes the ingredients wet and soggy. I’d recommend only dressing what you will enjoy the same day. Store dressing and salad separately to enjoy later.

Make ahead

You can prepare everything for Chopped Chicken Salad in advance except the avocado. Keep the dressing in a jar with a lid in the fridge and shake it before pouring it on the salad. Cut the avocado just before you add it to the salad.

More Salad Recipes

Black Bean Corn Avocado Salad with a chili-lime vinaigrette
Strawberry Poppy Seed Salad with candied almonds
Caprese Quinoa Salad with a balsamic vinaigrette
Mango Salad with a cinnamon-yogurt dressing
Grilled Steak Salad with a sweet lemon-honey vinaigrette

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Chopped Chicken Salad

5 from 3 votes

- Review this recipe

Print Recipe

Chopped Chicken Salad

5 from 3 votes

- Review this recipe

Print Recipe

Course Dinner, Main Course, Salad

Cuisine American, Healthy

Keyword chopped chicken salad

Prep Time 20

Total Time 20

Servings 4 servings

Chelsea Lords

Calories 727kcal

Author Chelsea Lords

Cost $9.43

Ingredients

▢ 8 cups (5 oz.) spring mix lettuce blend or baby spinach
▢ 1 can (15.5 oz.) kidney beans, drained & rinsed
▢ 1 can (15.5 oz.) chickpeas (garbanzo beans), drained & rinsed
▢ 1/2 cup mini mozzarella pearls
▢ 1 cup diced beets Note 1
▢ 1 large avocado (or 2 small)
▢ 2 cups leftover grilled chicken or shredded rotisserie chicken
▢ Good store-bought balsamic dressing OR lemon Dijon vinaigrette (See Note 2)
▢ Optional: miniature naan

US - Metric

Instructions

PREP: Drain and rinse the kidney beans and chickpeas; set aside to dry or quickly dry with a paper towel. Open the beets from the package and dice. Dice avocado and chicken.
ASSEMBLY: Add the lettuce to a large bowl. Add all the salad toppings. Drizzle on dressing and enjoy immediately! Unfortunately, once dressed, this salad doesn’t store well, so only dress what you will enjoy the same day.
OPTIONAL; NAAN: We love adding toaster-sized naan to the toaster and then ripping it up to enjoy in or alongside this salad. You could also air fry the naan (see Note 3).

Video

Recipe Notes

Note 1: Beets: We choose already cooked beets from the produce section of the store. They're soft and so easy to chop!

Note 2: Lemon-Dijon dressing: Here's our favorite homemade dressing for this salad: Combine everything in a jar and shake to combine:

1/4 cup freshly squeezed lemon juice
2 teaspoons each: honey and Dijon mustard
1/2 teaspoon already minced garlic
1/4 cup extra virgin olive oil
1/2 teaspoon fine sea salt and 1/8 teaspoon pepper

Note 3: Naan chips: Cut naan into wedges and add to a large plastic zipper-top bag. Drizzle in 2 tablespoons of oil and salt and pepper to taste (I add 1/2 teaspoon of each). Shake to combine and coat the wedges. Add to the air fryer basket and cook them at 320 degrees F for 5-7 minutes, tossing the basket every 2 minutes or to desired crispiness. We don't want hard chips (we still want them to be pliable to hold salad), but a bit crisp and warmed through, so cook to your crispness preference and keep in mind they continue to crisp up as they cool.

Nutrition information does not include the dressing or naan bread.

Nutrition Facts

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.

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