50 BEST Budget-Friendly Pasta Recipes by Chelsea 50 Of the BEST Pasta Recipes If I had to pick the type of food that everyone loves, it would have to be pasta. So many recipes use pasta, regardless of the area of the world where they originate. Even people on special diets can eat pasta, with just a few modifications– you can find gluten-free, whole-grain, and low-carb pasta on most grocery store shelves. While pasta itself isn’t a low-calorie food, the other ingredients you add are what really affect the nutritional profile. If you’re trying to eat light, don’t rule out pasta from your menu choices! We’ve collected the best of the best and grouped them by category. Look for easy pasta recipes, casseroles, soup, salads, creamy comfort recipes, vegetarian and vegan recipes, pasta for BBQs, and pasta dishes featuring chicken, ramen, and sausage. Easy Pasta Recipes Beginner cooks look for easy recipes–and we have a slew of them here. These recipes are so delicious, though, that even highly experienced kitchen pros will love what we have lined up here! 1. One-Pot Spaghetti This One-Pot Spaghetti uses luxuriously saucy pasta with the best hearty meat sauce. And with a few hidden veggies, this dish makes for a well balanced dinner. One reader said: “I made this tonight for dinner and my family really liked it….it was delicious and the directions were spot on!” 2. Broccoli Pasta This Broccoli Pasta is the ultimate crowd pleaser. It’s one of those dishes that everyone just loves. And the best part? It can be on the table in 20 minutes or less. One reader said: “Just made this – delicious!!! 🙂” 3. Creamy Orzo This crazy-popular Creamy Orzo Pasta is all made in ONE pot! It packs in the flavor and plenty of veggies to make this kid friendly and simple! One reader said: “I try tons of recipes and usually don’t leave a review, but this recipe quickly became a favorite of mine. This recipe turns out amazing every time I make it. The leftovers are great and I look forward to eating them every time.” 4. Red and White Pasta Would you believe me if I told you this dish only has four ingredients and takes just 15 minutes to prepare? Well, it does, and it’s seriously the easiest and yummiest dish! One reader said: “My kids loved this, especially the teen girls who prefer vegetarian dishes. I plan to make it again for a larger crowd, one as-is for the kids, and one with some extra veggies for the adults. Thank you for the easy and delicious recipe!” 5. Caprese Pasta Caprese Pasta is insanely delicious and so flavorful! It’s the perfect weeknight dinner– we use store-bought Zesty Italian Dressing to cut down on prep and it makes all the difference! One reader said: “I made tonight for dinner and my whole family loved it!!! And i’m 13!!! recommend it.” Casserole Pasta Recipes 6. Baked Mac and Cheese We are obsessed with this Baked Mac and Cheese! It’s so easy, creamy, cheesy, and rich with the perfect blend of cheeses and the ultimate crispy topping! One reader said: “Good recipe. Easy to make and it turns out creamy, cheesy with a wonderful crunchy topping. I added a variety of cheeses and a bit of heat for my family but the recipe as written is perfect.” 7. Tuna Casserole (One Pan!) Tuna Casserole is completely prepared and assembled in one pan. We throw uncooked pasta, tuna, and veggies into one baking dish and bake it to creamy perfection. One reader said: “Such a good casserole! This is my go to dish to bring to literally anything!! Thanks for the recipe!” 8. Chicken Parmesan Pasta (One Pan!) Chicken Parmesan Pasta couldn’t be easier. Throw everything, yes even the uncooked pasta, into a baking dish! This is the ultimate kid and family friendly dish! One reader said: “This recipe is a STAPLE in our household!! Thanks Chelsea!” 9. Tortellini Casserole This vegetarian Tortellini Casserole is filled with veggies and coated in a light, but tasty cream sauce! One reader said: “I made this exactly according to the recipe and it came out FANTASTIC! The creamy sauce was tasty and not too heavy. A perfect filling dish with summer veggies.” 10. Baked Ziti Baked Ziti is always the answer! It’s comfort food at it’s finest and the kind of dish that everyone loves! We use three different kinds of cheese to make this cheesy perfection! One reader said: “This was a huge hit with my family. From the 7 year old to the 17! The kids and my husband all had seconds. Thank you.” Pasta Soup Recipes 11. Vegetable Noodle Soup Everyone needs a light Vegetable Noodle Soup in their back pocket. This one-pot soup has an array of mixed veggies, orzo pasta, and a sprinkle of Parmesan cheese! One reader said: “Chelsea I’m so grateful for your website! I should probably comment more than I do but you should know that I wanna say thank you for your service in feeding hungry families!!!” 12. Chicken Parmesan Soup Chicken Parmesan Soup can be ready in 20 minutes and it’s packed with flavor, uses good-for-you ingredients, and has all the best flavors of everyones favorite chicken Parm! One reader said: “This soup was that wonderful. Even my picky eaters enjoyed it. Thank you for such an easy and amazing soup that will be added to our regular recipes.” 13. Sausage Tortellini Soup We can’t get enough of this creamy and flavorful Sausage Tortellini Soup! It’s comfort in a bowl with its cheese-filled tortellini, Italian sausage, and herbs! One reader said: “Doubled the recipe for a church potluck tonight and it was a hit! Everyone was asking for the recipe. Sending them to your site. Looking forward to trying your other recipes. Thanks!” 14. Pasta Soup Pasta Soup is a dish the whole family will love. It’s uses simple yet delicious ingredients and packs in the flavor with the Italian sausage and perfect mix of veggies! One reader said: “Made this for dinner tonight and it is just as good as it looks. My husband loved it!” 15. Creamy Chicken Noodle Soup Trust me when I say this is the first thing you’re going to want when you feel that winter cold coming on! Creamy Chicken Noodle Soup is comfort food to the max! One reader said: “Saw this luscious soup today, ran to the supermarket to got the ingredients I didn’t have and made it for dinner. It tastes just as good as it looks. It’s DELICIOUS! Very yummy and it’s pretty too!” Chicken Pasta Dishes 16. Chicken And Broccoli Pasta Creamy Chicken and Broccoli Pasta combines saucy pasta shells with tender chicken and seasoned broccoli It couldn’t be simpler or more delicious! One reader said: “My family and I love this recipe. We repeatedly use the seasonings in this recipe for chicken alone. It’s just soo good.” 17. Tuscan Chicken Pasta (One Pan!) One of my family’s all-time favorite dishes is this Tuscan Chicken Pasta! It’s all made in ONE pan and it just doesn’t get much better than this! One reader said: “I cannot believe how easy this was! And how good it tasted! I will never stop making this!!” 18. Chicken Broccoli Alfredo This lightened-up Chicken Broccoli Alfredo is rich and filling while also being lower in calories. We swap a few ingredients to bring you the Alfredo flavor you know and love with a fraction of the calories! One reader said: “We made this dish for dinner tonight and it was delicious and easy! One of our new favorites, thanks for sharing.” 19. Chicken Stroganoff This creamy and flavorful Chicken Stroganoff is made with onions, mushrooms, and instead of your typical beef- chicken! It’s insanely delicious! One reader said: “This recipe has become a nearly weekly event because we love it so much. And, I found it by googling chicken stroganoff no soup mix recipes. So fabulous. Thank you for sharing!” 20. Chicken Chow Mein Our Chicken Chow Mein is wildly popular and for good reason! This easy 30-minute dinner has tender chicken bites, tons of veggies, and an addictive savory sauce coating it all! One reader said: “This chow mein is just like takeout but so much better! Cant believe how easy it was.” Best Pasta Salads 21. Mediterranean Pasta Salad Mediterranean Pasta Salad hits the spot every time! It’s the perfect combination of flavors to blow everyone’s mind! One reader said: “I absolutely loved this recipe! Such a delicious summer meal! Thank you.” 22. Pasta Salad This Pasta Salad is always a crowd pleaser! It’s light and fresh with an easy two-ingredient Zesty Italian vinaigrette drizzled over everything. One reader said: “Have made this pasta salad for quite a few family events and cookouts. Every time I whip it up, I double it and think it is going to be way too much as a side (the 6-8 servings/recipe estimate is spot on); and every time, all of it somehow disappears. Thanks for a great staple recipe!” 23. Asian Pasta Salad Asian Pasta Salad went viral and for good reason: it’s loaded with tender pasta, fresh vegetables, sweet and juicy mandarins, plus a delicious dressing! One reader said: “Made this for a Sunday dinner gathering. It was a hit. The bowl was licked clean. Everyone loved it. Provided a nice light cooling salad for heat of summer. Love it will make it again.” 24. Autumn Crunch Pasta Salad We love this Autumn Crunch Pasta Salad! It’s the perfect seasonal salad with pasta, spinach, tart apples, crisp celery, toasted pecans, sweet dried cranberries, and juicy oranges. This salad is dressed with a simple poppy seed vinaigrette. One reader said: “This salad was absolutely AMAZING. My 15-year-old daughter (who is super picky) even took some in her lunch the next day. Added to the list for Thanksgiving…thank you so much!!!!” 25. Broccoli-Grape Pasta Salad You need this Broccoli-Grape Pasta Salad at your BBQ! It showcases broccoli, farfalle pasta, bacon, grapes, and pecans. The salad is set off with a creamy mayo-based dressing that is naturally sweetened and loaded with flavor! One reader said: “I’m always looking for simple and easy recipes to make for myself and when I saw your salads I fell in love with them. Thank you for sharing and making my life heaven.” Vegetarian Pasta Dishes 26. Vegetable Pasta We’re about to change your life with this Vegetable Pasta! It’s made with no heavy cream, milk, flour, or specialty ingredients. So how do we get this level of creaminess? You’ll have to find out! Trust me you want to make this one! One reader said: “This is the best recipe for kids! They eat their vegetables and don’t complain once because it’s so good! Thank you for another great recipe!!” 27. Corn Pasta (Secretly Healthy!) Corn Pasta is a ridiculously creamy pasta made without any cream or milk. This unforgettably tasty pasta can be enjoyed any time of the year, thanks to canned and frozen produce! One reader said: “Another favorite recipe!! This has become a staple in our house! Thanks Chelsea!” 28. Zucchini Pasta Sauce Every year we have a plethora of zucchini from the garden and somehow it’s never enough! We make this Zucchini Pasta Sauce over and over again! It’s that good! One reader said: “I made this last night, oh my gosh it was good. So good I made it twice. Once for us and then decided to make another for my parents. My husband loved it and my mom could not believe how much flavor there was. Followed the recipe exactly. Thanks for the recipe!” 29. Creamy Pesto Pasta Creamy Pesto Pasta with fettuccine noodles, broccoli, and sun-dried tomatoes is tossed in a flavorful pesto-Alfredo sauce. This amazing dish can be on the table in under 30 minutes! One reader said: “This dish is delicious and very easy to make. Thank you so much!” 30. Bruschetta Pasta Bruschetta Pasta is fresh, light, and filled with flavor– and couldn’t be easier to make! We’re obsessed! One reader said: “I’ve literally never left a comment about recipe, but I felt compelled to compliment you on this dish. I cook often, and I am not easily impressed, but WOW. My husband and I were stunned by how well this recipe married these simple ingredients to create such a terrific dish. We will half it for the two of us next time, but there will DEFINITELY be a next time. It was perfect! Thank you!” Ramen 31. Garlic, Beef and Veggie Ramen This viral Garlic, Beef and Veggie Ramen has over 150 5-star reviews, and for good reason! It’s an easy dinner recipe that is so much better than takeout! One reader said: “I make this recipe for my bosses (I’m a nanny) several times a year and I’ve made it once so far for my hubby & myself & I can’t rave enough about how delicious it is! Thanks for the terrific recipe!” 32. Chicken Ramen Noodles Saucy Chicken Ramen Noodles with broccoli and a simple stir-fry sauce makes an easy weeknight meal the whole family will be obsessed with! One reader said: “This was delish! I added a little red pepper for color and a small can of baby corn I cut up. Easy, once prepped.” 33. Pork Ramen Stir Fry This Pork Ramen Stir Fry is ridiculously easy! It’s loaded with veggies, plenty of noodles, and the best stir-fry sauce! Kid-friendly and picky-eater approved! One reader said: “This was so good and came together really quickly! Thanks for another great recipe!” 34. Ground Beef Ramen Ground Beef Ramen combines juicy ground beef, an array of tender veggies, and saucy ramen noodles to make an unforgettable, flavor-packed 30-minute meal the whole family will love! One reader said: “We just made the ground beef ramen and noodles and it is fantastic – such delightful flavors!!” 35. Skillet Beef and Broccoli Ramen This Skillet Beef and Broccoli Ramen is famous! It gets rave reviews and people can’t get enough of it! This is a must try! One reader said: “Easily one of the best dinners I’ve ever had! Rave reviews from the whole family!” Creamy Comfort Food Pasta Recipes 36. Philly Cheesesteak Pasta A delicious take on the flavors from the famous Philly cheesesteak sandwich — transformed into a cheesy and comforting pasta dish! One reader said: “My family & I LOVED it! So delicious; it tastes exactly like a Philly cheese steak without the bread.” 37. Chicken Orzo (One Pot!) This Chicken Orzo is prepared in ONE POT! This risotto-reminiscent meal is filled with bites of seasoned chicken, juicy sun-dried tomatoes, tender cooked spinach, and perfectly al dente pasta. One reader said: “So delicious!! Cannot wait to make this again!” 38. Chicken Pot Pie Pasta This one-pot Chicken Pot Pie Pasta is packed with delicious ingredients! It is comfort food at its finest with minimal chopping, minimal clean-up, and minimal hands-on time — we employ a few short-cuts to have this meal ready in 30 minutes or less! One reader said: “Everyone loved this! Even my husband took some to work the next day (he very seldom takes leftovers). It made a lot so I shared it with some friends. They thought I spent a lot of time ‘slaving’ over a hot stove to make it. Now everyone wants the recipe! ” 39. Creamy Chicken Pasta Creamy Chicken Pasta starts with thick fettuccine cooked to al dente perfection, tossed with garlic butter mushrooms, rotisserie chicken, tender spinach, and garlic-herb cheese. And the secret to keeping this dish simple? We use Boursin cheese as the sauce! One reader said: “This is delicious!!! My family gave it 5 stars! I added some sun dried tomatoes just because I love them! :). Thank you for another winner! ” 40. Chicken Alfredo Chicken Alfredo combines tender bowtie noodles, succulent seasoned chicken, and the most amazing Alfredo sauce. One reader said: “Loved it! Delicious!” Pasta Dishes To Bring To A BBQ 41. Tuna Macaroni Salad This is our absolute favorite creamy Tuna Macaroni Salad! It’s made with tender elbow macaroni noodles, olive-oil packed tuna, lots of veggies, and a creamy dressing with a “secret ingredient” that adds so much flavor to this salad! One reader said: “Just made this–delicious! Also great with shrimp!” 42. Mexican Street Corn Pasta Salad With over 200 rave reviews, this Mexican Street Corn Pasta Salad is one of the most popular on the site! Toss bowtie pasta with lots of corn, fresh herbs, black beans, and a simple creamy chili-lime dressing. One reader said: “Outstanding! I took this to a concert in the park and everyone asked for the recipe. Thank you! I love Mexican street corn, and I make sure get one anytime I’m up in LA and see a vendor. This is my new favorite recipe.” 43. Orzo Pasta Salad Mediterranean-inspired Orzo Pasta Salad with fresh cherry tomatoes, olives, red onion, sweet corn, parsley, feta cheese, and a delicious lemon dressing. One reader said: “One of the best pasta recipes I ever did. Is not hard to make either.” 44. Taco Pasta Salad We love this easy Taco Pasta Salad that combines pasta, taco-seasoned meat, iceberg lettuce, black beans, and veggies. A homemade creamy chili-lime dressing is the perfect complement to this salad. One reader said: “This recipe is so delicious and easy to make. Instead of a side dish, we ate it for our main course. I used spiral pasta, it turned out great. I’m sure it will be a repeated favorite.” 45. BBQ Pasta Salad This BBQ Pasta Salad is sure to be unforgettable at your next potluck or summer party! Drizzle on a BBQ-spiked creamy dressing and this salad is ready to devour. One reader said: “I made this last night. I used smoked chicken instead of pork. My friend that smoked the chicken, has his own brand of bbq sauce so I used that in the dressing. It was soooo good. Will make this again!” Sausage Pasta Recipes 46. Cheesy Sausage Pasta (One Pan!) This simple Cheesy Sausage Pasta is all made in ONE baking dish — the oven does all the work! And the best part? It’s insanely delicious! One reader said: “So easy and so delicious! Dinner was ready quick! We have enjoyed all of Chelsea’s recipes” 47. One-Pot Creamy Cajun Sausage & Veggie Pasta An easy one pot creamy cajun sausage and veggie pasta made healthier and a little lighter! One reader said: “This is a superbly delicious recipe. I made it for our meal prep recently. It also went well with a chicken apple sausage that I had on hand. I love the fact that I could really just use one pan with this recipe! S/O loved it too!” 48. Sweet Potato Pasta Indulgent Sweet Potato Pasta with roasted and seasoned sweet potatoes, onions, and chicken sausage. The pasta and veggies are tossed in an unforgettable creamy goat cheese sauce and topped with Parmesan. One reader said: “This was awesome! I just made it tonight and it was delicious. All of the steps flowed together easily, the ingredients were simple and healthy, and it was all cooked in two pots. Thank you!!!” 49. Healthy Pasta Bake This Healthy Pasta Bake is made without a heavy, cream-based sauce. The “secret” ingredient to the creamy, but nutritious, sauce? A can of corn! Blend it together with the sauce, pour it over uncooked pasta, and then let the oven do all the work! One reader said: “This was awesome! I just made it tonight and it was delicious. All of the steps flowed together easily, the ingredients were simple and healthy, and it was all cooked in two pots. Thank you!!!” 50. Creamy Sausage Pasta Creamy Sausage Pasta starts with thick, saucy fettuccine tossed with crumbled Italian sausage, succulent sun-dried tomatoes, and tender spinach. One reader said: “Excellent dish, the flavors blended so well, better than most restaurants. Will definitely make again.” Even More Pasta Recipes: Butternut Squash Pasta Pasta e Fagioli Mexican Pasta Salad Chicken Gnocchi Pasta Sausage Rigatoni Creamy Pasta Primavera (from the Pioneer Woman!)
Cheesy Chicken Broccoli and Rice by Chelsea Lords Cheesy Chicken Broccoli and Rice combines savory Italian-seasoned chicken sausage with roasted broccoli and onions, tender rice, and lots of melty Cheddar cheese! This entire dish uses minimal ingredients, cooks on ONE sheet pan, and is sure to be a household hit! Pair this family-friendly meal with a quick and simple salad like this Cucumber salad or Fruit salad recipe. This Cheesy Chicken, Broccoli, and Rice 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! Cheesy Chicken, Broccoli, and Rice It doesn’t get much easier than this recipe and it’s a total hit with the whole family! And that’s a combination that makes everybody smile. I know broccoli isn’t typically associated with being popular among kids, but have they tried Roasted Broccoli? My kids actually request it! So combining that roasted broccoli with rice, lots of melty Cheddar, and chicken sausage? Cheesy Chicken, Broccoli, and Rice is a huge dinner-time win! And after enjoying a delicious meal, everyone’s even happier to find out there is just one pan to clean! Can You Cook Rice On A Sheet Pan? Yes! With a store-bought shortcut, we can have beautifully cooked rice in a matter of minutes! In order for this recipe to work, we need Ready Rice or Microwaveable Packaged Rice. Ready rice is a type of rice that is already cooked and just needs to be heated to warm it through. Instead of heating it in the microwave, we add it on the sheet pan with the veggies and sausage and roast it — so easy and convenient! This type of packaged rice is typically found among other packets of rice and grains in the grocery store. The only “prep” required for this type of rice is kneading the rice in the packet before opening it. This helps break apart the clumps of rice so it comes out in individual grains. If you prefer, you can use 2 cups of leftover cooked rice in place of the Ready Rice. QUICK TIP Cheesy Chicken, Broccoli, and Rice won’t work with regular white rice or any other variety of uncooked rice. That said, if you have leftover cooked white rice, it will warm up nicely on the sheet pan just like the microwaveable rice. Sheet Pan Cheesy Chicken, Broccoli, and Rice Ingredients Beyond the rice, here are a few other ingredient notes: Sausage. Any smoked sausage works here, and we like smoked chicken sausage best (Aidell’s® Italian Style with Mozzarella is our fave; not sponsored). It keeps things nice and healthy, plus tastes great — the flavors pair well with all the other ingredients in this recipe. Turkey sausage is another favorite in this recipe! Broccoli. We want fresh, firm broccoli for this recipe to work well, so avoid frozen broccoli; it will water the other ingredients down and not caramelize nicely. Yellow onion. We love the longer strips of onion (delicious if you love onions and easy to pick out if you don’t!). If you prefer, you can cut the onion in 1-inch chunks instead. Seasonings. The seasoning line-up is simple, but packs a punch of flavor! Chicken bouillon, garlic powder, onion powder, Italian seasoning, salt, and pepper are all you’ll need. Don’t leave out the chicken bouillon; it adds an amazing depth of flavor! Olive oil. Not only does the oil add flavor, but it’s also great insurance against burnt veggies. Cheddar cheese. I recommend sharp or extra-sharp Cheddar cheese; both have a much more robust flavor than regular Cheddar — they’ve been aged longer. For a more robust flavor on Cheesy Chicken, Broccoli, and Rice, combine two types of cheeses for the topping! Parmesan would make another great topping. Cheesy Chicken, Broccoli, and Rice Tips Wait for the oven to fully preheat. It might be tempting to slide everything in a little early, but the cooking time will be off and roasting will be inconsistent on the veggies. Position the tray in the center of the oven for even roasting. Season to taste. Before adding the cheese, give the dish a quick taste for seasoning — it might need a pinch more of salt and/or pepper to make the flavors come alive. Use freshly grated cheese. Pre-grated cheese has a cellulose coating. That can result in a greasier/clumpier cheese that becomes grainy and doesn’t melt as nicely. Serve quickly! Cheesy Chicken, Broccoli, and Rice is truly best right out of the oven — the Cheddar is nicely melted on everything, veggies are crisp, and rice is tender. Before you melt the cheese at the last minute, get your family to the table and ready to eat! 🙂 My top tip for this recipe Use a LARGE sheet pan. The more space the vegetables and sausage have to cook (and the less crowded they are), the better they roast. When vegetables overlap or crowd onto a sheet pan, they end up steaming instead of roasting, which greatly affects the end taste and texture; it also takes longer for everything to cook when there is less space. I recommend this 15×21-inch sheet pan or using two pans to cook this meal. More Easy One-Pan Meals One Pan Italian Sausage and Veggies with an Italian-inspired seasoning blend Mini Meatloaf with green beans and mashed potatoes Baked Fish and Chips with a simple tartar sauce Creamy Pesto Orzo prepared in 30 minutes in one pot! One-Skillet Sweet Potato Burrito Bowl with black beans and veggies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cheesy Chicken, Broccoli, and Rice 5 from 4 votes - Review this recipe Cheesy Chicken, Broccoli, and Rice combines savory Italian-seasoned chicken sausage with roasted broccoli and onions, tender rice, and lots of melty Cheddar cheese! This entire dish uses minimal ingredients, cooks on ONE sheet pan, and is sure to be a household hit! SAVE TO RECIPE BOX Print Recipe Cheesy Chicken, Broccoli, and Rice 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Cheesy Chicken, Broccoli, and Rice combines savory Italian-seasoned chicken sausage with roasted broccoli and onions, tender rice, and lots of melty Cheddar cheese! This entire dish uses minimal ingredients, cooks on ONE sheet pan, and is sure to be a household hit! Course Dinner Cuisine American Keyword Sheet Pan Cheesy Chicken, Broccoli, & Rice Prep Time 15 minutes minutes Cook Time 20 minutes minutes Total Time 35 minutes minutes Servings 4 servings Chelsea Lords Calories 541kcal Author Chelsea Lords Equipment15×21-inch sheet pan or 2 smaller sheet pans Ingredients▢ 5-1/2 cups chopped broccoli (~1 lb.; 6 ounces or 2 very large heads)▢ 1 large yellow onion, very thinly sliced▢ 1 package (12 oz.) smoked Italian chicken sausage Note 1▢ 2 packages Ready Rice/Microwaveable Packaged Rice, 8.8 oz each (or 2 cups cooked white rice)▢ 1/4 cup extra virgin olive oil▢ 1 teaspoon EACH: garlic powder, Italian seasoning▢ 1/2 teaspoon onion powder▢ 2 teaspoons chicken bouillon powder▢ 1 cup (3 oz.) cheddar cheese, extra-sharp (or sharp)▢ Optional: fresh parsley, fine sea salt and pepperUS - Metric USMetric InstructionsPREP: Preheat the oven to 425 degrees F. Set out a very large (I use a 15×21-inch sheet pan) or 2 smaller sheet pans. Cut the broccoli into small florets (bite-sized), thinly slice the onion, and coin the chicken sausage thinly. Combine the seasonings: 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon onion powder, and 2 teaspoons chicken bouillon powder. Add salt and pepper to taste. (I add 1/2 teaspoon of each; I use fine sea salt here, so if you are using table salt you'll want a lot less.) Stir the seasonings together and then remove 2 teaspoons of the seasoning and set aside.ROAST: On the large sheet pan, add the broccoli, onion, and chicken sausage. Drizzle on 1/4 cup olive oil and add all the seasonings except the 2 teaspoons you set aside. With your hands, toss to generously coat everything and then spread in an even layer, leaving plenty of space for the veggies to roast. (If they're overlapping they will steam instead of roast and take a lot longer to cook.) Add the tray to the fully heated oven and roast for 13-15 minutes.ROAST RICE: Meanwhile, without opening the 2 rice packets, knead and break up the rice with your hands to remove any clumps. No need to microwave or prepare the rice in any other way! Alternatively, use add 2 cups cooked rice. Remove sheet pan from the oven and add the rice and reserved 2 teaspoons seasoning mix right on top. Toss everything together with a large turner/spatula, spread in 1 even layer, and return to the oven for 2 minutes. Meanwhile, grate the cheese.ADD CHEESE: Remove from oven, toss everything once more and taste for any additional seasoning, adding extra salt/pepper if desired. Sprinkle the cheese evenly over everything. Return to the oven for 2 minutes or until cheese is melted.ENJOY: Remove from the oven, garnish with fresh parsley if desired, and use a large spatula to serve from the sheet pan to plates (or go at it right off the sheet pan -- no judgment here! 🙂 Video Recipe NotesNote 1: Any smoked sausage works here, and we like smoked chicken sausage best (Aidell's Italian Style with Mozzarella is our fave; not sponsored); it keeps things nice and healthy, plus tastes great -- the flavors pair well with all the other ingredients in this recipe. Turkey sausage is another favorite in this recipe! Nutrition FactsCalories: 541kcal | Carbohydrates: 37g | Protein: 22g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 62mg | Sodium: 660mg | Potassium: 613mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1516IU | Vitamin C: 135mg | Calcium: 515mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Smoked Sausage, Potatoes, & Corn (One Skillet) by Chelsea Lords Smoked Sausage, Potatoes, & Corn is a hearty & filling meal made in one skillet! We combine smoked sausage, golden potatoes, crisp corn, and tender spinach and cover it all in loads of melted cheese! This Smoked Sausage, Potatoes, & Corn 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! Smoked Sausage, Potatoes, & Corn This dish does have a bit more chopping involved than most of the recipes in the series, but the lack of dirty dishes (ONE pot!) should make up for some of the chopping involved! 🙂 And with a few other short-cuts, plus minimal ingredients required, you’ll be amazed how quick this smoked sausage, potatoes, & corn dish ends up on your dinner table! This dish is savory with a subtle sweetness from the corn and a delicious tanginess from the dijon sauce we add in. If you enjoy a good dijonnaise with smoked sausage (like in this Cabbage Potatoes and Sausage meal), you’ll love this dish! SHORTCUTS Smoked Sausage, Potatoes, & Corn Short-Cuts Grab 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. Frozen corn. Instead of slicing fresh corn off the cob or dealing with grabbing a strainer to drain & rinse canned corn, we use frozen corn — easy and tasty! Minced 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 in this Smoked Sausage, Potatoes, & Corn meal. Steamable potatoes. This is the biggest short-cut of the recipe — we all know how long potatoes can take, but buy grabbing baby golds in a steam-able bag we’re saving loads of time. Not only do these potatoes not have to be peeled, they also don’t need to be boiled or roasted first. Simply throw them in the microwave (according to package directions) and then quickly chop them up for the recipe. The chopping is so much quicker/easier because the potatoes are soft and tender. Let’s Chat Sausage Choose your favorite smoked sausage. We love smoked pork or beef sausage best in this Smoked Sausage, Potatoes, & Corn dish. To keep things on the more nutritious side, feel free to use smoked turkey or chicken sausage. As long as it’s pre-cooked (smoked), any sausage should work, so use your favorite here! Smoked Sausage, Potatoes, & Corn Tips Grab baby spinach for this dish. There’s a lot of spinach, but it cooks/wilts down quickly! We like using baby spinach so the pieces aren’t overpowering. If you’d like the spinach more evenly dispersed throughout the meal, give it a quick coarse chop. This is optional of course, because “lifesaver” meals and all 🙂 Use a whisk to combine the sauce. The sausage needs to be throughly whisked for the ingredients to emulsify and not separate in the final meal. If you don’t have a whisk, try adding all the ingredients to a small mason jar and shake to combine. The sauce can be made ahead of time, you’ll just want to give it a quick whisk (or shake) before adding into the dish. Add your favorite cheese. We’ve tried this Smoked Sausage, Potatoes, & Corn dish with smoked gouda and sharp cheddar cheese — we loved both! It depends on who you asked, but cheddar was most likely the favorite with gouda as a close second! We also tried mozzarella, and felt it didn’t add as much flavor as we liked. STORAGE Smoked Sausage, Potatoes, & Corn Storage This meal is best enjoyed right after being made. It’s not a great candidate for making ahead, storing, or freezing. More recipes with smoked sausage Honey Mustard Chicken Sausage and Veggies made in the Air Fryer One-Pan Potatoes and Sausage with asparagus and carrots One Pan Italian Sausage and Veggies with an Italian-inspired seasoning blend Tin Foil Sausage and Veggies Dinner great campfire meal! Pesto and Sausage with sun-dried tomatoes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Smoked Sausage, Potatoes, & Corn 4.34 from 3 votes - Review this recipe Smoked Sausage, Potatoes, & Corn is a hearty & filling meal made in one skillet! We combine smoked sausage, golden potatoes, crisp corn, and tender spinach and cover it all in loads of melted cheese! SAVE TO RECIPE BOX Print Recipe Smoked Sausage, Potatoes, & Corn 4.34 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Smoked Sausage, Potatoes, & Corn is a hearty & filling meal made in one skillet! We combine smoked sausage, golden potatoes, crisp corn, and tender spinach and cover it all in loads of melted cheese! Course Dinner, Main Course Cuisine American Keyword Smoked Sausage, Potatoes, & Corn Prep Time 25 minutes minutes Cook Time 20 minutes minutes Total Time 45 minutes minutes Servings 4 servings Chelsea Lords Calories 663kcal Author Chelsea Lords Cost $12.74 Ingredients▢ 1 pound Microwave/Steam-able baby yellow potatoes Note 1▢ 4 tablespoons olive oil, separated▢ 1 cup diced yellow onion▢ 1 cup frozen corn▢ 1 tbsp minced garlic▢ 1 pkg (14 oz.) smoked sausage, sliced into 1/2-inch pieces Note 2▢ 2 tbsp lemon juice▢ 1 teaspoon each: dijon mustard, dried thyme, honey▢ 3 cups baby spinach▢ 1 cup grated sharp cheddar or Gouda CheeseUS - Metric USMetric InstructionsPOTATOES: Microwave potatoes according to package directions until tender enough to easily dice. Set aside, let slightly cool, and dice into small 1/2-inch pieces (no need to peel).SAUSAGE: Meanwhile, add 1 tablespoon (13g) oil to a large skillet. Once hot, add in the onion. Saute, stirring occasionally for 3-4 minutes. Add in the sliced sausage and saute for another 3-4 minutes or until lightly browned. Add in the garlic and saute until fragrant, about 1 minute.SAUCE: Meanwhile, in a small bowl combine the remaining 3 tablespoons olive oil (43g), lemon juice, dijon, thyme, honey, salt & pepper to taste (I add 1/2 tsp salt & 1/4 tsp pepper). Vigorously whisk until emulsified. CORN & POTATOES: Add diced potatoes and frozen corn to the skillet. Stir to incorporate and then pour in the sauce, using a spatula to scrape every bit of it from the bowl into skillet. Stir until sauce has incorporated and veggies are glossy, about 1 minute. Add in the spinach (give it a quick coarse chop first IF desired) and stir until just wilted, about 1-2 more minutes. Turn off the heat and sprinkle cheese on top. Cover pot and let cheese melt, about 3-5 minutes. Remove lid and gently mix the cheese in. Serve immediately. Video Recipe NotesNote 1: We use steamable potatoes for this recipe! Not only do these potatoes not have to be peeled, they also don't need to be boiled or roasted first. Simply throw them in the microwave (according to package directions) and then quickly chop them up for the recipe. I usually microwave for the least amount of time directed on package (4 minutes for the potatoes I buy) and add more time IF needed. Note 2: Any smoked sausage works. We typically use beef or pork smoked sausage (or a combo of the two) for this recipe. Use chicken or turkey sausage for a more nutritious meal. Nutrition FactsServing: 1serving | Calories: 663kcal | Carbohydrates: 25.5g | Protein: 22.6g | Fat: 53.2g | Cholesterol: 93.1mg | Sodium: 1072.2mg | Fiber: 4g | Sugar: 4.4g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken Caesar Wrap by Chelsea Lords You only need four ingredients for this delicious Chicken Caesar Wrap — a few shortcuts make these wraps come together ridiculously quick! This Chicken Caesar Wrap 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! Chicken Caesar Wrap As ordinary as they are, a good Caesar salad is one of my favorites. And I’ll admit, I grab a packaged Caesar salad often to go on the side of a more time-intensive meal. I rarely have the time to make both from scratch on a weeknight, especially with the craziness of back-to-school time! So today we’re using a salad mix, adding some tomatoes for a touch of sweetness, chicken for some staying power, and wrapping it all up in a tortilla for one heck of a simple and tasty dinner! Chicken Caesar 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 the cheeses, and are the best flavor-wise. They have a great texture and ensure these wraps taste light and fresh. We definitely prefer unbaked tortillas that can be warmed up on the stovetop — they fold up better and taste fresher. If you only have prepared tortillas, warm them under a damp paper towel for 10 seconds in the microwave before using them. Rotisserie chicken. We load up these wraps with shredded rotisserie chicken; leftover grilled chicken is also a great option. 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! Cherry tomatoes. The tomatoes add a nice burst of sweetness and freshness to the wraps. Alternatively, thinly slice a Roma tomato or two and layer on the wrap before adding the salad. Caesar salad kit. The big secret for having these Chicken Caesar Wraps ready so quickly is a Caesar salad kit. These kits are conveniently found in the produce section of the grocery store among all the different bags and varieties of lettuce. The kit has it all – romaine lettuce, croutons, seasoning packet, salad dressing, and Parmesan cheese. Open everything and toss it together — so easy! VARIATIONS Chicken Caesar Wrap Variations Add some heat by sprinkling red pepper flakes on top. For a lower-calorie Chicken Caesar Wrap, use a light Caesar salad dressing instead of using the dressing in the package. Don’t like store-bought dressings? While it will add to the overall prep time and ingredients required, you can always make your own dressing. (Our favorite Caesar salad dressing is on these Caesar Salad Pizzas.) Add a hint of lemon-pepper flavor by using a lemon pepper-seasoned chicken in the wraps. QUICK TIP Feeling ambitious and want to make the salad part from scratch? Here’s our favorite Caesar Salad recipe! More wrap recipes Hummus Wraps with crispy chickpeas Black Bean Wraps with avocado-tomato salsa Peanut Chicken Lettuce Wraps with a sweet peanut sauce Mediterranean Wrap with fresh basil-pesto Beef Lettuce Wraps with coconut rice FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Caesar Wrap 5 from 2 votes - Review this recipe Only four ingredients are needed for a delicious Chicken Caesar Wrap -- a few shortcuts make these wraps come together ridiculously fast! SAVE TO RECIPE BOX Print Recipe Chicken Caesar Wrap 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Only four ingredients are needed for a delicious Chicken Caesar Wrap -- a few shortcuts make these wraps come together ridiculously fast! Course Dinner, lunch, Main Course Cuisine American Keyword Chicken Caesar Wrap Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 5 wraps Chelsea Lords Calories 453kcal Author Chelsea Lords Ingredients▢ 5 large flour tortillas Note 1▢ 1 pkg (11.5 oz.) Caeser salad kit▢ 2/3 cup halved cherry tomatoes▢ 2 cups shredded rotisserie chickenUS - Metric USMetric InstructionsTORTILLAS: Prepare tortillas according to package directions or warm through in the microwave (covered with a damp paper towel) to make them more pliable. SALAD MIX: In a large bowl, combine all of the components of the Caesar salad kit, along with the cherry tomatoes and the rotisserie chicken. Drizzle the dressing over everything and gently toss to combine. ASSEMBLY: Divide the mixture evenly among 5 tortillas. Tightly roll up tortillas. Cut in half and enjoy immediately! Video Nutrition FactsCalories: 453kcal | Carbohydrates: 26g | Protein: 29g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Cholesterol: 109mg | Sodium: 937mg | Potassium: 97mg | Fiber: 1g | Sugar: 11g | Vitamin A: 126IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Trader Joe’s Recipes (3-ingredients!) by Chelsea Lords This three-ingredient Trader Joe’s Recipes is one of the easiest meals you’ll ever make! Roast sweet potato gnocchi and Italian chicken sausage together on a sheet pan and then toss with fresh basil pesto. This Roasted Sweet Potato and Sausage with Pesto 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! Roasted Sweet Potato and Sausage with Pesto It doesn’t get much easier than this three-ingredient recipe and you won’t believe how much flavor is in every single bite! The ingredients are fairly specific to Trader Joe’s (I haven’t been able to find the seasoned sweet potato gnocchi anywhere else). But, if you don’t have a Trader Joe’s nearby, you can still enjoy a variation on this recipe using regular (or cauliflower) frozen gnocchi. Frozen gnocchi can be less than exciting when warmed on the stovetop or in the microwave, but when you ROAST it — it’s unbelievably good! It has a slightly crisp exterior with a soft pillowy interior. You are going to love what roasting does to an innocent-looking bag of frozen gnocchi! Roasted Sweet Potato and Sausage with Pesto Ingredients Sweet Potato Gnocchi: Pick up a bag of sweet potato gnocchi with butter & sage (pictured above) — this gnocchi is already seasoned and in a delicious sauce, so this cuts down greatly on ingredients needed. (We don’t need olive oil or butter or seasonings!) Sweet Italian Chicken Sausage: We’re obsessed with the sweet Italian chicken sausage at Trader Joe’s (pictured above). The flavors pair so nicely with the pesto and gnocchi. Pesto: The pesto is the perfect finishing touch that ties everything together. I’d recommend getting a refrigerated, freshly-made basil pesto, which you can find near refrigerated fresh pasta and gourmet cheese. Rana’s Basil Pesto is our personal favorite store-bought pesto sauce (not sponsored). Freshly made pesto can certainly be spendy, but it lasts a good amount of time and a little goes a long way to add loads of flavor to so many dishes. QUICK TIP Put leftover pesto to good use! Consider adding it to some of our favorite dishes like this Pesto Chicken Tortellini, Creamy Pesto Pasta, Pesto Chicken, or one-pot Creamy Pesto Orzo. Roasted Sweet Potato and Sausage with Pesto Tips Generously grease the sheet pan! The butter and sage sauce that coats the gnocchi can get fairly sticky and messy on the sheet pan if you haven’t sprayed it first. I like to give the tray a good spritz with olive oil cooking spray before adding anything on. Add pesto to taste. This recipe doesn’t specify how much pesto, because it’s really up to personal preference. We like tons of pesto coating the gnocchi and chicken sausage, but you may prefer less. Serve the container of pesto on the table alongside the meal and everyone can add as much or as little as they’d like as they enjoy the meal. More gnocchi recipes Chicken Gnocchi Soup Olive Garden copycat recipe White Bean Gnocchi made in one skillet Sausage Gnocchi with crushed tomatoes Baked Gnocchi and Vegetables with zucchini, red onion, and sweet peppers Chicken Gnocchi Pasta creamy chicken gnocchi FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Roasted Sweet Potato and Sausage with Pesto 5 from 1 vote - Review this recipe This three-ingredient Roasted Sweet Potato and Sausage with Pesto is one of the easiest meals you'll ever make! Roast sweet potato gnocchi and sweet Italian chicken sausage on a sheet pan and then toss with fresh basil pesto. SAVE TO RECIPE BOX Print Recipe Roasted Sweet Potato and Sausage with Pesto 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This three-ingredient Roasted Sweet Potato and Sausage with Pesto is one of the easiest meals you'll ever make! Roast sweet potato gnocchi and sweet Italian chicken sausage on a sheet pan and then toss with fresh basil pesto. Course Dinner Cuisine American, Healthy Keyword Roasted Sweet Potato & Sausage with Pesto Prep Time 5 minutes minutes Cook Time 15 minutes minutes Total Time 20 minutes minutes Servings 2 -4 servings Chelsea Lords Calories 720kcal Author Chelsea Lords Cost $9.19 Ingredients▢ 1 pkg (14.1 oz.) Frozen sweet potato gnocchi with butter & sage recommended: Trader Joe's brand ▢ 1 pkg (12 oz.) Sweet Italian Chicken Sausage▢ Fresh basil pesto to tasteUS - Metric USMetric InstructionsPREP: Preheat oven to 425 degrees F. Generously grease a large baking sheet with olive oil spray. ROAST: Pour the gnocchi (straight from the freezer) onto the pan. Thinly slice chicken sausage and add on top. Toss the two together and spread in an even layer. Bake for 10 minutes; remove and toss with a metal spatula. Bake for another 5-10 minutes or until the gnocchi is tender and sausage is lightly caramelized/browned. Toss again once more and serve on plates. ENJOY: Add dollops of pesto (to personal preference -- we love lots!) on plates and enjoy immediately. Video Recipe NotesNutrition information does not include pesto as the amount you use will vary. Nutrition FactsServing: 1serving | Calories: 720kcal | Carbohydrates: 58g | Protein: 35g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 190mg | Sodium: 1940mg | Sugar: 12g | Vitamin A: 600IU | Vitamin C: 2mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Mongolian Ground Beef by Chelsea Lords Mongolian Ground Beef combines cooked ground beef, green onions, and a simple stir-fry sauce delivering a tasty dinner the whole family will love! Mongolian Beef is a staple at American Chinese restaurants, and today we’re simplifying the dish so you can enjoy it in the comfort of your own home in about 20 minutes or less. This simple Mongolian Ground Beef 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! Mongolian Ground Beef Typically Mongolian beef is made with thin slices of steak (like flank steak). It has a mild and sweet flavor that is completely addictive! Today we’re taking the concept of Mongolian Beef and simplifying it with ground beef instead of steak. We’ve also simplified the sauce and kept overall ingredients to a minimum (in true “back-to-school life-saver” form). What we aren’t skimping on, though, is flavor! This Mongolian Ground Beef is mega flavorful with a slightly sweet flavor and nice mild crunch from the green onions. And even though we’re packing in the flavor, we’re still keeping everything totally kid-friendly. This ground beef dish is more on the sweet, rather than the spicy side. If you would like some more spice, it’s very easy to adjust to personal preference. Mongolian Ground Beef Ingredients Lean ground beef: We like a 93/7 blend of ground beef. A higher fat percentage will work fine; you’ll just want to drain off the excess grease before adding in the sauce. We’ve also tested this recipe with lean (93/7) ground turkey and loved it! Sesame oil: For a great authentic flavor, sesame oil really delivers. If you can find toasted sesame oil, that’s even better! It’s typically found with Asian ingredients, not near the other oils in the grocery store. We use this sesame oil to first sauté the ground beef in and then add the rest before adding in the aromatics. Green onions: Most grocery stores sell already chopped green onions in the produce section of the store that can be used to completely eliminate chopping from this recipe. This recipe does call for the green onions to be separated, so if you opt to buy pre-chopped green onions just add them all in when sautéing the garlic and ginger. QUICK Garlic and Ginger. We love Dorot’s® cubes which have crushed garlic and 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 (pictured below). By using the cubes or pastes, you’ll save a lot of chopping time! And those are the main ingredients for Mongolian Ground Beef — easy enough right? Beyond the main ingredients, we have the quick stir-fry sauce which we’ll break down below. The sauce ingredients Cornstarch: This thickens everything nicely, adding a rich, glossy finish to the Mongolian Ground Beef. Soy sauce: We like using Kikkoman’s® regular soy sauce (not lite/low-sodium or dark) in this sauce. Lite soy sauce doesn’t offer enough seasoning (saltiness) and dark soy sauce will be too intense of a flavor. Brown sugar: Mongolian Beef is typically on the sweeter side, so we add brown sugar to deliver that sweetness. Keep in mind that the mirin is quite sweet as well. Since you can always add more, but can’t take it away, add brown sugar slowly and to taste preference. Mirin. Mirin is a type of rice wine that is a very common ingredient in Mongolian Beef. It has a high sugar content and is quite sweet. Mirin is typically found in the oil and vinegar aisle or in the condiment aisle. It’s usually near soy sauce, rice vinegar, hoisin sauce, oyster sauce, etc. You can use rice wine vinegar (also called rice vinegar) in a pinch, but you may need a touch more sugar. Chicken stock. This makes up the bulk of the sauce (if we use all soy sauce, sugar, and mirin, it will be too overwhelming!). We love Swanson’s® chicken stock — it has a great robust flavor and is seasoned nicely so we don’t find the need to add any additional salt/pepper to our Mongolian Ground Beef. Mongolian Ground Beef Tips To avoid steaming (we want to brown the meat for more flavor!), use a cast-iron pan, and wait for it to be HOT before 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. Lower the heat a bit before adding in the onions, garlic, and ginger; stir constantly so they don’t burn upon contact with the hot pan. Have everything ready to go! This dish moves quickly; if you’ve got everything set out ahead of time, the cooking will fly by seamlessly! Optional Additions Below are some of the optional additions we like in this Mongolian Ground Beef: Toasted sesame seeds: These add a nice finishing touch and flavor to the meat. Red pepper flakes: Add this (optional) ingredient for a more savory (as opposed to sweet) flavor. The red pepper flakes will balance the sweetness from the brown sugar and add in some heat. This ingredient is completely optional and it’s easy to add to individual plates for those that do like the heat. 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 toss some 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 rice instead! STORAGE Refrigerate: Cool the Mongolian ground beef completely and store in an airtight container for up to 3-4 days. Freeze: For longer storage, freeze in portioned, airtight containers for up to 3 months; thaw in the refrigerator before reheating. More ground beef recipes Ground Beef Ramen with saucy ramen noodles Ground Beef Stroganoff with onions and mushrooms Beef Larb with fresh herbs Ground Beef Naan Tacos with a cucumber raita Beef Lettuce Wraps with quick “pickled” shallots FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mongolian Ground Beef 5 from 2 votes - Review this recipe Mongolian Ground Beef combines cooked ground beef, green onions, and a simple stir-fry sauce to deliver a tasty dinner that the whole family will love! Mongolian beef is a staple at American Chinese restaurants, and today we're simplifying the dish so you can enjoy it in the comfort of your own home in about 20 minutes or less. SAVE TO RECIPE BOX Print Recipe Mongolian Ground Beef 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Mongolian Ground Beef combines cooked ground beef, green onions, and a simple stir-fry sauce to deliver a tasty dinner that the whole family will love! Mongolian beef is a staple at American Chinese restaurants, and today we're simplifying the dish so you can enjoy it in the comfort of your own home in about 20 minutes or less. Course Dinner, Main Course Cuisine American Keyword Mongolian Ground Beef Prep Time 5 minutes minutes Cook Time 15 minutes minutes Servings 4 servings (if served with rice) Chelsea Lords Calories 254kcal Author Chelsea Lords Cost $7.34 Ingredients▢ 1 lb (16 oz.) lean ground beef (93/7) (or ground turkey)▢ 2 tablespoons toasted sesame oil, separated▢ 2 tablespoons EACH: garlic & ginger Note 1▢ 1 bunch green onionsSauce▢ 2 teaspoons cornstarch▢ 1/2 cup chicken stock (we like Swansons)▢ 2 tablespoons soy sauce (all purpose, NOT lite)▢ 1-1/2 tablespoons mirin Note 2▢ 1-3 tablespoons light brown sugar, lightly packed▢ Optional: toasted sesame seeds, crushed red pepper flakes, cooked rice (Note 3)US - Metric USMetric InstructionsBROWN BEEF: Heat a skillet over high heat. Add 1 tablespoon sesame oil and swirl to coat. Once the oil is shimmering, add the ground beef to the center of the pan. Let it cook for 30 seconds without disturbing. Then, use a wooden spoon to break the meat into crumbles and cook until it's cooked through, about 6-9 minutes. Drain off most of the fat if there is an excess. Meanwhile, thinly slice the green onions, separating the green part from the root. AROMATICS: Reduce heat to medium-high. Add remaining 1 tablespoon sesame oil, white parts of green onions, garlic and ginger. Saute until fragrant-- about 1-2 minutes.SAUCE: Meanwhile, in a small bowl, whisk together the cornstarch and chicken stock until completely smooth. Add in mirin, brown sugar (start with less -- you can always add more -- we usually do 1 tablespoon), soy sauce, and red pepper flakes if using (we use 1/4 to 1/2 teaspoon). Whisk until smooth. FINISH: Pour sauce and green parts of green onions on top of the beef. Cook, stirring constantly, until the liquid has thickened and is nicely coating the beef. Garnish with sesame seeds if desired. If desired, serve over rice (See Note 3), enjoy immediately! Video Recipe NotesNote 1: To make prep seriously quick and easy, we use Dorot garlic and ginger cubes (6 of each which is the equivalent of 2 tablespoons). Alternatively you can use pre-minced garlic and ginger paste here. Note 2: Mirin is typically found in the oil and vinegar aisle or in the condiment aisle. It's usually near soy sauce, rice vinegar, hoisin sauce, oyster sauce, etc. You can use rice wine vinegar (also called rice vinegar) in a pinch, but you may need a touch more sugar. Note 3: Here's the quickest/easiest way to get perfect basmati rice (must use basmati for this to work!) Fill a large pot with water and set it to boil. Once the water is at a rolling boil, salt the water and add in rice. Cook without reducing the heat, for 6 minutes (taste test to ensure it is tender) and then drain and fluff with a fork. Easy! Nutrition information doesn't include rice. Nutrition FactsServing: 1serving | Calories: 254kcal | Carbohydrates: 7g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 639mg | Potassium: 464mg | Fiber: 1g | Sugar: 4g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Pesto Chickpea Sandwiches by Chelsea Lords Pesto Chickpea Sandwiches are ready in a flash! Mash chickpeas with store-bought basil pesto, sun-dried tomatoes, and almonds for a flavorful, hearty, and nutritious meal! These Pesto Chickpea Sandwiches 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! Pesto Chickpea Sandwiches When life is especially busy, big hearty sandwiches are one of my go-to choices for a fast dinner. A good BLT, Chicken Salad, Tuna Salad, and these Pesto Chickpea Sandwiches all fit the bill for a tasty, family-friendly dinner in a hurry! When you load this chickpea mixture on a hearty sandwich bun with tons of veggies, these sandwiches can definitely be considered dinner fare — lunch shouldn’t get all the fun! Even though these sandwiches are vegetarian, they have a very nourishing, meat-like filling that is loaded with (plant-based) protein. Pair the protein from the chickpeas with the good-for-you fats in the pesto and you’ll be amazed just how satiating these sandwiches are! Pesto Chickpea Sandwich Ingredients There are six primary ingredients in these sandwiches, with a few pantry staples to enhance the flavors. Let’s break down the ingredients below: Chickpeas: also called garbanzo beans — they’re one and the same! Pesto: more on this ingredient below! Mayo: use good, creamy, full-fat mayonnaise. We recommend Hellman’s/Best Foods®. Dijon: The Dijon adds a wonderful depth of flavor and a slight tang. Don’t use regular mustard; the two are very different. Sun-dried tomatoes: Pick the tomatoes packed in oil — those have the most flavor! While they’re generally pretty small as is, a quick coarse chop (or cut with sharp kitchen shears) ensures they’ll make it into every bite of the sandwiches. Our brand of choice is California® sun-dried tomatoes that have been julienne cut and have herbs added. Sliced almonds: The almonds add a great crunchy texture and flavor. We skip toasting them because this is a life-saver (quick) recipe! Pantry staples: The last few ingredients tie everything together and balance all the flavors nicely — honey, lemon, salt, and pepper. QUICK TIP Thoroughly rinse and drain the chickpeas. Wet chickpeas will water down the sandwich mixture and make it less flavorful. Let’s Talk Pesto Since these sandwiches are supposed to be super quick and require minimal ingredients, we use a store-bought pesto instead of making our own. And because the pesto is a big part of these Pesto Chickpea Sandwiches, make sure you use a really tasty one. I’d recommend getting refrigerated, freshly made basil pesto. You’ll find it near refrigerated fresh pasta and gourmet cheese. Rana’s® Basil Pesto is our personal favorite store-bought pesto sauce (not sponsored). Freshly made pesto can certainly be spendy, but it lasts a good amount of time and a little goes a long way to add loads of flavor to so many dishes. Consider adding some leftover pesto to some of our favorite dishes like: Pesto Ravioli made on a sheet pan with roasted veggies Pesto Chicken Tortellini easy 30-minute meal Creamy Pesto Pasta with broccoli and tomatoes Pesto Chicken with a Corn and bean salsa Pesto Vegetable Bowls over couscous Creamy Pesto Orzo with ground turkey (one-pot meal!) Pesto Chickpea Sandwiches: Serving Suggestions We like this sandwich best on hearty toasted whole-grain bread or toasted ciabatta sandwich rolls. We love adding fresh, ripe tomatoes, ripe and creamy avocado, and lettuce. Other sandwich addition ideas: red onion, smashed ripe avocado, extra mayo or pesto, pickles, banana peppers, and micro-greens. For a low-carb meal, layer this sandwich filling on butter lettuce leaves and enjoy it as a lettuce wrap. Add the chickpea filling to warmed pita bread or naan with fresh veggies of your choice. Fold it up and eat it like a taco. Layer the chickpea filling on small toasted whole grain rolls for a fun appetizer or side dish. Serve the chickpea mixture in a bowl (as a dip) with crackers! More quick sandwiches or wraps Hummus Wraps with roasted chickpeas BBQ Chicken Sandwich Recipe with smashed avocado Black Bean Wraps with an avocado-tomato salsa Cucumber Sandwich with a ranch-mayo spread Honey Mustard Chicken Salad Sandwiches on croissants FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pesto Chickpea Sandwiches 5 from 3 votes - Review this recipe Pesto Chickpea Sandwiches are ready in a flash! Mash chickpeas with store-bought basil-pesto, sun-dried tomatoes, and almonds for a flavorful, hearty, and nutritious meal! SAVE TO RECIPE BOX Print Recipe Pesto Chickpea Sandwiches 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Pesto Chickpea Sandwiches are ready in a flash! Mash chickpeas with store-bought basil-pesto, sun-dried tomatoes, and almonds for a flavorful, hearty, and nutritious meal! Course Dinner, lunch, Sandwich, Vegetarian Cuisine American, Healthy, Vegetarian Keyword Pesto Chickpea Sandwiches Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 4 sandwiches Chelsea Lords Calories 441kcal Author Chelsea Lords Cost $6.12 Ingredients▢ 1 can (15.5 oz) chickpeas, (also called garbanzo beans), drained & rinsed▢ 1/4 cup sun-dried tomatoes (packed in oil) Note 1▢ 1/4 cup prepared basil pesto Note 2▢ 3 tablespoons mayonnaise recommended: Best Foods/Hellmans ▢ 1/2 tablespoon honey▢ 1 teaspoon EACH: lemon and Dijon mustard▢ Fine sea salt & pepper▢ 1/4 cup sliced almonds▢ Assembly: bread/sandwich rolls, lettuce, tomato, avocado, onion, etc. (whatever you like on a sandwich!)US - Metric USMetric InstructionsPESTO CHICKPEAS: Drain, rinse, and pat dry the chickpeas. Pour into a large bowl and add the rest of the ingredients except the almonds. Season to taste with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Mix everything together with a fork, mashing chickpeas as you mix (you might need to use some muscle here; press them down firmly!). It's okay if not all the chickpeas are mashed-- we like lots of texture here! Once sufficiently mashed and mixed, stir in the sliced almonds.ASSEMBLE: Toast the bread/sandwich rolls. Layer your sandwich faves -- we like lettuce, tomato, and a ripe avocado sprinkled with some salt and pepper. Divide mashed pesto chickpeas between 4 sandwiches. Add the top piece of bread/sandwich roll. Enjoy immediately! Video Recipe NotesNote 1: Sun-dried tomatoes: Use the tomatoes packed in oil — those have the most flavor! While they’re generally pretty small as is, a quick coarse chop (or cut with sharp kitchen shears) ensures they’ll make it into every bite of the sandwiches. Our brand of choice is California® sun-dried tomatoes that have been julienne cut and have herbs added. Note 2: Basil Pesto: I recommend getting refrigerated, freshly-made basil pesto, which you can find near refrigerated fresh pasta and gourmet cheese. Rana’s® Basil Pesto is our personal favorite store-bought pesto sauce. Nutrition information doesn't include bread and optional toppings. Nutrition FactsServing: 1serving | Calories: 441kcal | Carbohydrates: 45g | Protein: 16g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 263mg | Potassium: 936mg | Fiber: 12g | Sugar: 14g | Vitamin A: 465IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Fish Stick Tacos by Chelsea Lords Fish Stick Tacos are the easiest fish tacos ever! Corn tortillas are loaded with a quick slaw, fish sticks (baked or air fried), and an irresistible lime crema. These Fish Stick Tacos 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! Fish Stick Tacos Growing up, my siblings and I practically raised on fish sticks and fries — it was one of my mom’s “go-to” dinners. Two frozen bags (one of fries and one of fish sticks) a quick bake time, and dinner was served. Occasionally, she’d cut up a lemon and we’d all pretend to be fancy by squeezing lemon wedges on the fish sticks. We’d also dunk the fries in ridiculous amounts of ketchup. It’s been years since I’ve eaten fish sticks, but in brainstorming some of the easy meals my mom prepared growing up, fish sticks were one of the first things that came to mind. Although I’ve already shared our favorite fish tacos recipe, those tacos are a lot of work to make and require quite a few ingredients. So it was time to create a simplified version and these Fish Stick Tacos definitely win in the realm of easy and quick. And you may be surprised how exciting fish sticks can be when integrated into a taco with a pickled slaw and saucy crema — these tacos are delicious! Fish Stick Tacos Ingredients Frozen fish sticks. I’m no expert on frozen fish sticks, but we enjoy Gorton’s® fish sticks (not sponsored). They are made with 100% real, wild-caught fish (no fillers)! They’re a top seller with great reviews on Amazon and runner-up in Taste of Home’s taste test. I’ve also never had a problem finding this brand at my local grocery stores. Of course, any frozen fish sticks will work! Coleslaw mix. Nothing fancy here — just a store-bought package of angel hair coleslaw works great here! If you check the ingredient list, it should list only green cabbage, which is what we want. Of course, you can thinly slice your own green (or red) cabbage, but that will add to the overall prep of these Fish Stick Tacos. Most coleslaw mixes are in the produce section of the grocery store near other packaged salad mixes. Sour cream. Fat-free or lite works great here if you’d like to lighten things up a bit. Mayo. The mayonnaise offsets the tang of the sour cream while adding a nice creaminess. We love Hellman’s/Best Foods® best in the sauce. Lime juice. Lime juice adds freshness and acidity to the sauce and to the tacos. In my book, the more lime, the better! Pantry staples. Red wine vinegar, salt, pepper, garlic powder, and sriracha are all fairly standard pantry staples we use to add flavor and pizzazz to these tacos. If you don’t have red wine vinegar, apple cider vinegar will work too. Feel free to play around with the sriracha, adding less or more depending on spice preferences. Corn tortillas. We like thin corn tortillas best for these Fish Stick Tacos. My family enjoys Mission® extra-thin corn tortillas (not sponsored). More on this ingredient below. Tortillas We love corn tortillas with the pickled slaw, crunchy fish sticks, and creamy sauce. They can be tricky to work with, though, because they break easily and dry out quickly. I recommend charring the tortillas for the best flavor and texture! When charring, I recommend working with one at a time, leaving the rest in the bag so the others don’t dry out too quickly. Here’s how we char the tortillas: Spray both sides of the tortillas with cooking spray. I use an olive oil-based spray (canola works as well) and give each side a good spritz. Very lightly char each side of the tortilla over an open flame on the stovetop. If you don’t have an open flame, warm for 10-15 seconds in a skillet. Immediately remove the tortilla from the heat and fold in half. Place under a towel (keeps them warm!) and repeat until all the tortillas are charred. Once all the tortillas have been charred and folded, add the slaw, fish sticks, sauce, and toppings. This Fish Stick Tacos recipe is supposed to be quick, but charring tortillas is super fast and well worth the extra minute — it adds an incredible amount of flavor and texture to the tacos, plus it can be done while the fish sticks are cooking. QUICK TIP If you don’t love corn tortillas, use flour ones. Even though flour tortillas fold nicely, I still like to spray them with cooking spray and brown them in a skillet or over an open flame; this adds so much flavor! If using flour tortillas, I like to get the unbaked ones (by TortillaLand®; not sponsored) and cook them in a skillet first. Fish Stick Tacos Toppings Again, we’re going for speed and ease with this recipe, so we don’t want to be bogged down with tons of potential topping ideas that each take time (like making guac or pico de gallo). So in keeping things as simple as possible, our one “must-have” topping is a ripe avocado. Lime wedges. A squeeze of lime over the fish sticks adds a nice fresh flavor. Cilantro. We love the citrusy touch this herb adds. Cotija cheese. This cheese is quite salty which adds the perfect finishing seasoning to the tacos. Ripe avocado. This adds an immense amount of creaminess which helps to balance the crispiness of the fish and the crunchiness of the slaw. SHORTCUTS If you can’t find ripe avocados, try this product! The only listed ingredient is Hass avocados which they’ve mashed down (it’s not guacamole, just mashed ripe avocados). This is quicker than searching through rock-hard avocados or trying to mash up your own if you prefer a guacamole-like texture in your Fish Stick Tacos. Cooking Fish Sticks The fish sticks can be prepared however you’d like, according to package directions. We’ve found that there is just the right amount of time to prepare the sauce and toppings as the fish bakes — perfect for a quick, weeknight meal! We tested baking versus air frying the fish sticks and there is a fairly noticeable difference in crispiness — the air fryer really crisps these up nicely. If you have an air fryer, we recommend air frying the fish sticks for ultimate crispiness in your Fish Stick Tacos. And, if you don’t, the oven still works great — just make sure to space them out as much as possible so they have plenty of room to crisp up. To air fry fish sticks: Air Fry at 400 degrees F for 8 minutes. Flip the sticks over and cook for another 3-5 minutes or until cooked through and the coating is crispy and lightly browned. QUICK TIP When air frying, you don’t need to add any oil, spray oil, or any other ingredients. Add into the air fryer basket straight from the freezer (no thawing necessary). And most importantly, do not overcrowd the air fryer basket — lay the fish sticks in a single layer not overlapping. Note that if you’re cooking multiple batches (back to back), the following batches may cook a bit quicker since the air fryer will be thoroughly heated. More taco recipes Pinto Bean Tacos with a cashew-lime sauce Steak Tacos with a chili-lime sauce Chicken Tinga Tacos with quick pickled red onions Baked Chicken Tacos with a cilantro-lime sauce Shrimp Tacos with quick seasoned shrimp FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Fish Stick Tacos 5 from 8 votes - Review this recipe Fish Stick Tacos are the easiest fish tacos ever! Corn tortillas are loaded with a quick slaw, fish sticks (baked or air fried), and an irresistible lime crema. SAVE TO RECIPE BOX Print Recipe Fish Stick Tacos 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Fish Stick Tacos are the easiest fish tacos ever! Corn tortillas are loaded with a quick slaw, fish sticks (baked or air fried), and an irresistible lime crema. Course Dinner Cuisine American, Healthy Keyword fish stick tacos Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 7 small tacos Chelsea Lords Calories 289kcal Author Chelsea Lords Cost $9.89 Ingredients▢ 3 cups coleslaw (shredded green cabbage) Note 1▢ 1 tablespoon red wine vinegar▢ Fine sea salt and pepper▢ 14 frozen fish sticks (we like Gorton's)▢ 7 extra thin corn tortillas + cooking spray▢ ⅓ cup sour cream (Lite/fat-free works great)▢ ¼ cup mayo▢ 2 tablespoons lime juice▢ 1 teaspoon each: garlic powder, Sriracha▢ For serving: ripe avocado, cotija cheese, additional lime wedges and cilantro (optional)US - Metric USMetric InstructionsPREP: If using the oven, preheat according to fish stick instructions.SLAW: In a medium-size bowl add the coleslaw, red wine vinegar, and ¼ teaspoon fine sea salt. Toss with tongs and let stand, tossing occasionally. Scrunch cabbage with your hands to soften a touch more.FISH STICKS: Prepare fish sticks according to package directions or even better -- air fry them! (See Note 2.)SAUCE: In a small bowl combine sour cream, mayo, lime juice, garlic, and sriracha (add more for a hotter sauce). Season to taste-- I add ¼t easpoon salt and ⅛ teaspoon pepper. Stir until smooth.ASSEMBLE: Char corn tortillas (See Note 3) and divide the slaw evenly between tortillas. Add two fish sticks per taco and divide sliced avocado between tacos. Add fresh cilantro if desired and drizzle sauce very generously on top (or dip tacos in sauce). Sprinkle cotija if using. Serve with lime wedges and enjoy immediately! Video Recipe NotesNote 1: Slaw: The only ingredient listed should be green cabbage. If you can't find it, make your own by shredding a green or red cabbage on a mandolin slicer or thinly sliced by hand. Note 2: Air fryer: Air fry at 400 degrees F for 8 minutes. Flip the sticks over and cook for another 3-5 minutes or until cooked through and the coating is crispy and lightly browned. When air frying, you don't need to add any oil, spray oil, or any other ingredients. Add into the air fryer basket straight from the freezer (no thawing necessary). And most importantly, do not overcrowd the air fryer basket -- lay the fish sticks in a single layer not overlapping. Note that if you're cooking multiple batches (back to back), the following batches may cook a bit quicker since the air fryer will be thoroughly heated. Note 3: 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 place it under a towel to keep warm. Alternatively, warm tortillas in a large skillet over medium heat (in batches so the skillet isn't over-filled). Flip to warm each side, remove from heat, fold in half, and place under a towel to keep warm. Alternatively, warm through in microwave, covered with a damp paper towel. Nutrition FactsServing: 1serving | Calories: 289kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 349mg | Potassium: 364mg | Fiber: 5g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Deconstructed Beef Totchos by Chelsea Lords Deconstructed Beef Totchos are Tater Tot nachos dismantled into their component parts — we’ve got saucy beef and black beans, sweet potato tots, and all your favorite nacho toppings. This meal is made on one sheet pan with less than 10 ingredients! These Deconstructed Beef Totchos 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! Deconstructed Beef Totchos Stick with me here — I know this is a strange recipe but it has very quickly become a family favorite! It’s unique, and the textures and flavors are incredible. Especially when you consider the ridiculously quick prep time and minimal ingredients needed — thank you store-bought shortcuts! Instead of layering everything together like traditional totchos (or nachos) we separate them to keep things from getting soggy. We like this deconstructed version much better than piling everything in a heap. Plus, it lends well to potential leftovers (although, we’ve never been so lucky!). QUICK TIP Once everything is piled onto a plate, you can mix the components as you eat. The beef is (intentionally) quite saucy, so separating or deconstructing the meal keeps the potatoes from getting soft and mushy. Deconstructed Beef Totchos Ingredients There are five primary ingredients in this recipe, thanks to some serious store-bought shortcuts. Below is a breakdown of the ingredients. Alexia® Crispy Bite-Size Sweet Potato Puffs. If you’ve never tried these, you are in for a real treat! They’re mega flavorful, light, and crispy on the outside, tender on the inside. They’re our favorite for this Deconstructed Totchos recipe! Here’s where to check if your local store carries them. If you aren’t able to access these puffs, grab regular tots instead or roast up some sweet potatoes. Here’s a recipe for our favorite roasted sweet potatoes. Del Real Foods® Del Real Slow Cooked Beef Barbacoa. This beef is readily available in most grocery stores in the refrigerated section near other prepared (cooked) meats. This Mexican-style beef pot roast is simmered in a chili-tomato sauce and is the perfect accompaniment to the sweet potato puffs! QUICK TIP Totchos? What??!! Totchos are a mashup of Tots+nachos and are quite trendy if you follow food on the internet. Get it? Tots…nachos…Totchos? And just to clarify, Tater Tots is a registered trademark of a potato puff made by Ore Ida Foods. We use this term in a generic sense, meaning any potato puff will work. Deconstructed Beef Totchos Ingredients, Continued Black beans. The black beans add flavor and texture, and they also help to stretch the beef a bit further. That makes this meal more filling and satiating without having to spend more money on additional beef. Fire-roasted crushed tomatoes. We love fire-roasted tomatoes (such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®)). 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 gives a distinct, smoky flavor. And that means you get more flavor without any extra work! Finely shredded Colby-jack cheese blend. This blend combines Colby and Monterey jack cheeses and tastes amazing with the beef. Bonus — you don’t have to grate any cheese for this recipe! Deconstructed Beef Totchos Tools Needed An extra-large sheet pan. To have room for all the sweet potato puffs and the pan holding the beef mixture, I recommend using a (this) 15×21 inch sheet pan for Deconstructed Beef Totchos. If you don’t have an extra-large pan, you may need to divide ingredients into two separate pans. This is the 8×8-inch pan we use for the saucy beef mixture. Any similar-sized oven-safe dish will work great here! Deconstructed Beef Totchos Toppings In keeping true to delivering back-to-school recipe lifesavers, we want to keep the toppings as simple as possible! Our two must-haves: a ripe avocado (or our favorite guacamole recipe) and sour cream (we use lite or fat-free to keep things on the lighter side). Look below for some other topping ideas: A drizzle of fresh lime to add in some freshness and a touch of acidity Some fresh cilantro to bring in freshness and a citrusy-vibrancy Diced cherry tomatoes or a quick pico de gallo QUICK TIP If you’re having a hard time finding ripe avocados, try this product! The only listed ingredient is mashed Hass avocados (it’s not guacamole, just mashed ripe avocados). More Sheet Pan Favorites Sheet Pan Quinoa Pilaf with roasted beets and sweet potatoes One Pan Italian Sausage and Veggies with a simple seasoning blend Mini Meatloaf with mashed potatoes and green beans One-Pan Potatoes and Sausage with asparagus One-Pan Jambalaya with sausage and shrimp FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Deconstructed Beef Totchos 5 from 1 vote - Review this recipe Deconstructed Beef Totchos are Tater Tot nachos dismantled into its component parts -- we've got saucy beef and black beans, sweet potato puffs, and all your favorite nacho toppings. This meal is made on one sheet pan with less than 10 ingredients! SAVE TO RECIPE BOX Print Recipe Deconstructed Beef Totchos 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Deconstructed Beef Totchos are Tater Tot nachos dismantled into its component parts -- we've got saucy beef and black beans, sweet potato puffs, and all your favorite nacho toppings. This meal is made on one sheet pan with less than 10 ingredients! Course Appetizer, Dinner Cuisine American Keyword Deconstructed Beef Totchos Prep Time 5 minutes minutes Cook Time 25 minutes minutes Total Time 30 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 354kcal Author Chelsea Lords Cost $14.36 Ingredients▢ 2 pkgs (20 oz. EACH) Sweet potato puffs recommended: Alexia Crispy Bite-Size Sweet Potato Puffs▢ 1 pkg (15 oz.) prepared barbacoa meat mixture recommended: Del Real Foods Del Real Slow Cooked Beef Barbacoa▢ 1 can (15.25 oz.) black beans, drained and rinsed▢ 1/3 cup fire-roasted crushed tomatoes▢ 1 cup Colby Jack cheese blend finely shredded ▢ For serving: guacamole or diced ripe avocado and sour cream (fat-free or lite works great!)▢ Optional: fresh lime, cilantroUS - Metric USMetric InstructionsPREP: Preheat the oven to 425 degrees F. Spray an extra-large (15x21-inch) sheet pan (or 2 smaller ones) with nonstick spray. Add both bags of tots to the sprayed pan. Space evenly on pan and bake for 10 minutes. BEEF: Meanwhile, open the beef and add all the beef (and liquids) in an 8x8-inch pan. Add drained and rinsed black beans and 1/3 cup of the drained tomatoes on top. Mix, break apart beef (with a wooden spoon) and spread in an even layer. Once the potatoes have baked for 10 minutes, flip them with a spatula and then make room to nestle the beef-filled pan on the sheet pan. Bake for 10 more minutes. Remove, toss potato puffs around again and then sprinkle cheese evenly on the beef mixture. Return to the oven and bake for 5-7 more minutes or until cheese is melted, beef is fully warmed through, and tots are tender. SERVE: Serve by spooning potato puffs out on plates with cheesy beans and beef on the side and add toppings of choice (we love sour cream and guacamole or a diced ripe avocado). If desired, drizzle some lime on everything and enjoy immediately. Video Recipe NotesNutrition information does not include optional toppings. Nutrition FactsServing: 1serving | Calories: 354kcal | Carbohydrates: 27.6g | Protein: 26.2g | Fat: 14.9g | Cholesterol: 52mg | Sodium: 1047mg | Fiber: 7.4g | Sugar: 2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Quick Chicken Curry by Chelsea Lords Quick Chicken Curry is ready in a hurry — we’re using minimal ingredients and a few store-bought shortcuts to keep things as simple as possible while still delivering loads of flavor. This Quick Chicken Curry 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! Quick Chicken Curry Recipe My whole family is obsessed with curries (especially the kids — as long as they aren’t too spicy). But more times than not, curries take a good amount of time to make, a lot of ingredients to purchase (or search in the recesses of cabinets for), and a fair amount of veggie chopping. Quick Chicken Curry aims at eliminating those obstacles while still bringing you a flavor-packed, crave-able meal. We use a few store-bought shortcuts, greatly reduce the ingredient list, and remove most of the chopping! You won’t believe how incredibly delicious this curry is with how quick and easy it is to make! SHORTCUTS Shortcut Ideas Here are the main shortcuts we use in this Quick Chicken Curry: 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. There are two options for quick garlic and ginger. We love Dorot® cubes which 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. 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 curry, we use pre-chopped and frozen produce — frozen carrot coins and frozen peas. Let’s Chat Ingredients Beyond the frozen veggies, aromatics, and chicken, here are the other three main ingredients: Red curry paste. Red curry paste adds loads of flavor without requiring additional (often hard-to-find) ingredients. Curry pastes can vary from brand to brand, particularly in spiciness. We use Thai Kitchen® which I would say is very mild and has a great flavor. I’ve also used Maesri® red curry paste, which is incredible flavor-wise, but it’s a lot spicier than Thai Kitchen. When making this recipe for my kids, I use Thai Kitchen. 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. 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 curry paste and curry powder. Lite coconut milk doesn’t thicken quite as nicely and won’t result in 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. QUICK TIP Worried about the heat? Add red curry paste and curry powder slowly and to taste. You can always add a touch of sugar at the end to balance spiciness if needed. How To Make Quick Chicken Curry Veggies: Microwave frozen carrots for 3 minutes. In a large pot, heat coconut oil, then sauté diced onion and microwaved carrots until tender, about 5-8 minutes. Chop onions in a food processor for quick prep. Aromatics: Add minced ginger, garlic, curry powder, and red curry paste. Stir for 2-3 minutes until fragrant. Add coconut milk and stir until it bubbles, about 3 minutes. Adjust curry powder and paste for desired spice level. Chicken and Peas: Off heat, add shredded chicken and frozen peas. Stir to warm, season with salt, sugar (if spicy), and lime juice (if desired). Use rotisserie chicken and frozen peas for convenience. Serve: Serve the curry over basmati rice, with naan if desired. Use quick-cook basmati rice and pre-made naan to save time. This curry comes together so quickly that we don’t want to be spending loads of time on the sides, right?! Quick Chicken Curry Serving Suggestions When we make this Quick Chicken Curry, we generally serve it with rice and naan. Since there are veggies, proteins, and good-for-you fats in the curry, it’s a well-balanced meal on its own, so there isn’t a need for much else! So, 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 throw it in the toaster right as you’re finishing the curry. You can purchase smaller-sized naan that fits in the toaster perfectly. (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 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! Quick Chicken Curry 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. 🙂 STORAGE To store: let the curry cool and then package in air-tight containers in the fridge. Reheat in a pan or skillet large enough to fit all the leftovers. Add a pat of butter or coconut oil to the pan and heat to medium-high. Once the oil is melted, add in the curry. Cover with a lid and heat for 5-10 minutes, stirring frequently until warmed through to personal preference. Don’t cook too long or you run the risk of drying out the chicken. If needed, add an extra splash of coconut milk or chicken broth/stock to thin the curry out a bit more as it will thicken from being stored. 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! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Quick Chicken Curry 5 from 1 vote - Review this recipe Quick Chicken Curry is ready in a hurry -- we're using minimal ingredients and a few store-bought shortcuts to keep things as simple as possible while still delivering loads of flavor. SAVE TO RECIPE BOX Print Recipe Quick Chicken Curry 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Quick Chicken Curry is ready in a hurry -- we're using minimal ingredients and a few store-bought shortcuts to keep things as simple as possible while still delivering loads of flavor. Course Dinner, Main Course Cuisine Healthy Keyword quick chicken curry Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 457kcal Author Chelsea Lords Cost $9.72 Ingredients▢ 3 tablespoons coconut oil or unsalted butter▢ 1 large (1-1/2 cups) yellow onion, finely diced (or chop in food processor)▢ 1 bag (12 oz.) frozen sliced carrots▢ 2 tablespoons EACH: minced ginger and garlic cubes Note 1▢ 1 tablespoon yellow curry powder Note 2▢ 3 tablespoons red curry paste Note 3▢ 1 can (13.5 oz.; 400mL) full-fat coconut milk▢ 3 cups shredded rotisserie chicken▢ 1 cup frozen peas▢ Serve with: cooked basmati rice, and optional: naan and fresh lime (Note 4)US - Metric USMetric InstructionsVEGGIES: Without opening the package, microwave carrots for 3 minutes and let stand until ready to use. Melt butter or oil in a large pot (cast iron will cook quicker) over medium-high heat. Once melted, add in the diced yellow onion and the entire bag of carrots (don't add any liquid in the carrot bag). Sauté for 5-8 minutes or until onions are golden and carrots are fork-tender. (They won't get too much more tender -- the rest of the cooking time is quick!) AROMATICS: Add ginger, garlic, curry powder, and red curry paste. Cook, stirring constantly for 2-3 minutes or until very fragrant. Shake up the can of coconut milk and then pour it in. Stir over medium-high, until the coconut milk begins to bubble and thicken, about 3 minutes. CHICKEN AND PEAS: Remove pot from heat. Add in the rotisserie chicken, frozen peas, and salt to taste (I add 1 teaspoon fine sea salt). Stir through to warm, taste and adjust seasonings (add a pinch of sugar if it's too spicy and/or some fresh lime juice for some acidity/freshness if desired) and serve immediately. SERVING: Serve over white rice with warmed naan Video Recipe NotesNote 1: Garlic and ginger cubes: To make prep seriously quick and easy, we use Dorot garlic and ginger cubes (6 of each, which is the equivalent of 2 tablespoons). Alternatively, you can use pre-minced garlic and ginger paste. Note 2: Curry powder: We've tested this recipe with Simple Truth Organic yellow curry powder and Great Value Organic yellow curry powder -- neither were overly hot/spicy. Reduce quantity if using a hotter curry powder and you're concerned about heat. Note 3: Curry paste: We use Thai Kitchen which is quite mild (perfect for kids!). If you use another brand, test it first; you may want to use slightly less or compensate by adding in some sugar. Note 4: Side dishes: To keep the sides as simple as possible, use mini naan that you can simply pop in the toaster to warm through. And here's the quickest/easiest way to get perfect basmati rice (This only works for basmati rice!) Fill a large pot with water and set it to boil. Once the water is at a rolling boil, salt the water and add in rice. Cook without reducing the heat, for 6 minutes (taste test to ensure it is tender) and then drain and fluff with a fork. Easy! Nutrition information does not include side dishes (rice, naan). Nutrition FactsServing: 1serving | Calories: 457kcal | Carbohydrates: 17g | Protein: 31.1g | Fat: 29.6g | Cholesterol: 78.8mg | Sodium: 408.5mg | Fiber: 4.6g | Sugar: 5.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Back-To-School Lifesavers: A Recipe Series by Chelsea Lords The Series Every year I’m convinced summer break somehow gets shorter and shorter! And when summer ends, school starts – which brings a whole world of stress with it. Brand new schedules to figure out, back-to-school nights, evenings spent reviewing homework assignments, and a seemingly endless amount of things on the “to-do” list. If you’re like me, it’s difficult to stay on top of everything. And we haven’t even talked about the looming and daunting fact: We have to eat. Yep, it’s dinner-time and the kids are oh-so-hungry because they’ve been trying to adjust to a lot of new things too. Those first few nights of transitioning from a carefree summer to a packed new school year often turn dinners into a Frankenstein assortment of whatever I find lurking in the bottom of the fridge. But not this year. This year we’re going to be prepared because we’re bringing you a whole new series of thirty brand new EASY recipes. How We Developed the Recipes Each recipe was developed with the following intentions: First and foremost: loads of flavor. You can expect ultra-flavorful and tasty meals — we shouldn’t need to sacrifice flavor in an attempt to have a quick dinner on the table! Little-to-no veggie chopping: Most of the recipes do not require you to chop veggies. We use a lot of store-bought shortcuts, which we explain in the post. If there is any chopping, it’s never more than 1 or 2 ingredients. Options: A lot of the recipes include options for store-bought shortcuts or homemade elements if you do find you have the extra time and desire to make something from scratch. Any time we recommend a particular product or procedure, you can trust that we’ve tried and verified it. Kid-friendly: With kids, I know the battle that mealtimes can create, so we’ve been very careful to create and share recipes our own kids enjoy. This is always a tricky thing because some kids are pickier than others. Hopefully, you’ll find the recipes are easy to adapt to your kid’s preferences or give them an opportunity to be more adventurous. Minimal ingredients: We aim to keep each recipe at around 10 main ingredients. That may vary a little, but when the recipes have more than 10 ingredients, we’re often including pantry staples that you likely already have on hand. We aren’t counting things like olive oil, salt, pepper, water, soy sauce, and seasonings the typical household has in this count. What you can expect We’ve worked hard to create, develop, test, and share 25 new recipes over this next month and a half. Each post will include: Step-by-step photo directions. A simple printable recipe. A video tutorial on how to make the recipe. Follow the series (giveaways!) Every day we’re going to be sharing a step-by-step tutorial on how to make each recipe (you’ll see just how easy they are!) over on Instagram. Be sure to follow the Instagram stories or catch up in the saved “highlights” section of Instagram. We’ll also be sharing reels (quick 30-second recipe tutorials) on Instagram and TikTok. The full recipe videos will be shared on Facebook. We’ll also be doing some fun giveaways on Instagram so be sure to turn on post notifications! Bonus Recipes! In addition to the 30 NEW dinner recipes, we’ll also be sharing 5 bonus recipes at the end of each week that are back-to-school snacks/treats. Again, these recipes will share step-by-step photo directions and have a video tutorial. We’ll also be sharing these bonus recipes on Instagram so be sure to tune in there! We’d love to hear from you! We are so excited for this series and beyond hopeful that these recipes are ones you’ll enjoy as you transition out of summertime. We’d love to hear your feedback in the comment sections of the recipes and what you think of the series. Thank you so much for supporting this website; having you here and hearing from you means the absolute world to me. ❤️
Back-To-School Lifesavers by Chelsea Lords Read about this recipe series here 2023 “Back-To-School” Lifesaver Recipes: 1. Best Jerk Chicken 2022 “Back-To-School” Lifesaver Recipes: 1. Dragon Noodles 2. Our Favorite Everyday Salad Recipe 3. Italian Chicken Marinade 4. Buffalo Chickpea Salad 5. Corn Soup 6. Overnight Oats With Chia Seeds 7. Garam Masala Chicken 8. Sausage And Veggie Skillet 9. Monte Cristo Sliders 10. Rice and Beans 11. Salsa Verde Chicken 12. Rice Cake With Peanut Butter 13. Italian Hoagies 14. Tortilla Pie 15. Blackened Chicken 16. Pesto Rice 17. Cashew Chicken 18. Tuna Salad NO Mayo 19. Quick Vegan Curry 20. Easy Granola Recipe 21. Air Fryer Sandwich 22. Healthy Turkey Wraps 23. Healthy Crunch Bars 24. Buffalo Chicken Pasta 25. Healthy Apple Cake 26. Meatballs and Orzo (ONE Pot!) 27. Curried Chickpea Salad 28. Air Fryer Tilapia (Two Ways!) 2021 “Back-To-School” Lifesaver Recipes: 1. Quick Chicken Curry 2. Deconstructed Beef Totchos 3. Fish Stick Tacos 4. Pesto Chickpea Sandwiches 5. One Pot Spaghetti 6. Mongolian Ground Beef 7. Roasted Sweet Potato & Sausage with Pesto 8. Chicken Caesar Wrap 9. Smoked Sausage, Potatoes, & Corn (One Skillet) 10. Cheesy Chicken Broccoli and Rice 11. Potato Corn Chowder 12. BBQ Chicken Tacos With Coleslaw 13. Tuna Melts 14. Vegetarian Chili Mac 15. Pepperoni Naan Pizza 16. Korean Ground Turkey 17. Chopped Chicken Salad 18. French Bread Taco Pizza 19. Coconut Chicken and Rice 20. Turkey Cranberry Wrap 21. Beans on Toast 22. Rotisserie Chicken Stir-Fry 23. Sweet Potato Nachos 24. Coconut Curry Lentils 25. Applebee’s Chicken Salad 26. Sausage and Rice (One Skillet) 27. BBQ Pork Mac & Cheese (One Pot!) 28. Texas Toast Pizza 29. Buffalo Chicken Lettuce Wraps 30. Orange Chicken BONUS RECIPES: Peanut Butter Cereal Bites Monster Energy Balls Churro Cheerios Healthy Chocolate-Covered Caramels Cookies & Cream Energy Bites
