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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. While it might sound like a lot, this dish has loads of shortcuts, and the cream sauce is just one ingredient — Boursin cheese!

Try some of our other simple pasta dishes like this Chicken Pot Pie Pasta (made in one pot) or this Creamy Pesto Pasta made with broccoli and sun-dried tomatoes.

Creamy Chicken Pasta

Wow! This pasta dish! It’s creamy, rich, indulgent, and fully loaded with mushrooms, chicken, and spinach. There have been way too many pasta dishes I’ve tried where I’m searching for the chicken or mushrooms amongst the much-too-prevalent pasta.

Yes, pasta is amazing (and the more the better), but you shouldn’t be left searching for the add-ins! With this dish, you’ll get it fully loaded with chicken, mushrooms, and spinach — enough for every single bite along with the tender, saucy pasta.

Not only does this creamy dish taste completely restaurant worthy, but it’s also ridiculously simple to make. I know, I know…“creamy pasta” and “simple” don’t always go together unless you’re using a jar of Alfredo sauce, but I promise it doesn’t get much easier than this cream sauce. In fact, the cream sauce is just one ingredient — Boursin® cheese! It’s the secret here and if you love Boursin, you’re going to go nuts for this recipe!

Creamy Chicken Pasta Ingredients

Butter and olive oil: A combination of butter and olive oil promotes browning and flavor — both of which we want for the mushrooms in this pasta. Use unsalted butter to control the saltiness of the dish, especially if your cheese is already salty.
Veggies: Use any mushrooms, like baby Bella or crimini, preferably pre-sliced. Boursin adds garlic flavor; adjust garlic to taste. Fresh baby spinach, coarsely chopped, cooks down quickly and works well in this recipe.
Seasonings: I use basic seasonings you should have in your spice drawer to balance the flavors. Taste and adjust, as Boursin cheese already has salt and herbs.
Pasta (Fettuccine): This thick pasta is the perfect avenue for the saucy cream base. While many pasta recipes call for an entire box, note that this recipe only uses 6 ounces. We think it’s the perfect ratio of pasta to cream sauce, mushrooms, chicken, and spinach.
Boursin & parmesan cheese: Boursin, a garlic and herb-flavored cheese, makes the pasta creamy without needing heavy cream or roux and cuts down on extra seasonings. Allow it to reach room temperature for smoother melting. Use freshly grated Parmesan cheese, about 1/2 cup.
Rotisserie chicken: Buying pre-cooked and seasoned, saves time. Buy it pre-shredded or diced for convenience, or use leftover grilled chicken.

QUICK TIP

Boursin is readily available at most mainstream grocery stores. It’s typically found in the deli section or with other cheeses. Here’s a store finder to check if it’s at your local grocery store. Boursin cheese is not a sponsor or affiliated with this site — it’s just a great pasta shortcut we love!

Recipe Shortcuts

Get pre-sliced produce. 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. While you’re getting the pre-diced onions, look for sliced mushrooms — most stores offer whole or sliced mushrooms and the sliced ones will save you chopping time.
Use jarred garlic or a garlic press. Instead of mincing your own garlic, use jarred to save time. Or, a garlic press will get you fresh minced garlic in a fraction of the time that hand mincing takes.
Pick up a bag of prewashed baby spinach. A bag of ready-to-use spinach is a huge time saver as opposed to washing, drying, removing stems, and cutting down a bundle of regular spinach. The chopping doesn’t need to take more than a minute; just add the spinach on a cutting board and run a large chef’s knife through it a few times — easy and quick!

Creamy Chicken Pasta Tips

Salt the pasta water: Salt the pasta well as it cooks, since salting the water is how we season the actual pasta. I add 1 teaspoon of fine sea salt to every 4 cups of water as soon as the water has come to a boil. Then wait until the water returns to a full boil before adding in the pasta. (Read more on how to properly salt your pasta water here.)
Grate Parmesan on a microplane: A microplane gives the Parmesan an amazing, super-light texture. It melts beautifully into the sauce and tastes incredible on top of this Creamy Chicken Pasta.
Don’t forget to reserve pasta water. When cooking pasta, it’s easy to go on autopilot and drain it all. Don’t forget to reserve about a cup of cooking water right before draining the pasta — we rely on the water to thicken the sauce and make it ultra creamy. I pull out the water with a glass liquid measuring cup.
Slightly undercook the pasta; it will finish cooking as it gets tossed with the sauce. If the pasta is fully boiled, it will end up getting overcooked and lose texture (and possibly even become mushy). I recommend cooking it one minute less than the package directs — it cooks a bit more after being drained.
Add fresh herbs. While optional, some fresh flat-leaf Italian parsley helps to nicely cut through the richness of this dish. Chives make another delicious finishing touch.
Coarsely chop the baby spinach. While the spinach doesn’t have to be chopped, it does integrate better in the dish that way. Plus, you’ll get spinach in more bites and the smaller pieces are easier to eat.

QUICK TIP

If you’re like me, it’s easy to forget to save some pasta cooking water when you drain the fettuccini. Here’s a memory booster: Set a colander in the sink for draining the pasta. Then, take a one-cup measuring cup and put it in the colander. When it’s time to dump the pasta and water into the colander, you’ll see the measuring cup and know to scoop out enough for the rest of the recipe.

Side Dish Suggestions

This dish is rich and indulgent tasting, so I recommend pairing it with a light side dish. Here are our suggestions:

A quick garden salad like this Italian salad, or Olive Garden Salad, or Quinoa Salad
A crunchy fresh salad like this Cucumber Salad or Panzanella Salad
Fresh fruit or this Fruit Salad Recipe
Roasted veggies — This Roasted Broccoli, Roasted Asparagus, or Roasted Carrots would all go well with Creamy Chicken Pasta.

More Rotisserie Chicken Recipes

Chicken Melts on French bread
Rotisserie Chicken Tacos ready in less than 30 minutes
Chicken and Rice Soup with peas and carrots
Green Chile Chicken Enchiladas with a homemade green enchilada sauce
Chicken Shawarma Wraps with a simple yogurt sauce

Hummus Wraps (With Chickpeas!)

by Chelsea Lords

These easy, 30-minute Hummus Wraps start with tasty, crisp chickpeas, loads of fresh veggies, and smooth hummus-topped tortillas.

We love quick wrap recipes, and here are some of our other favorites: Italian Wraps, Black Bean Wraps, Mediterranean Wraps, or Chicken Shawarma Wraps.

Hummus Wraps

These nutritious, vegetarian wraps are a treat! They’re loaded with good-for-you ingredients and wonderful textures — from crisp cucumbers, carrots, and bell peppers to creamy hummus and avocado. And that’s not even mentioning the star of the show here — the best crispy chickpeas ever!

These well-seasoned, air-fried chickpeas are incredible. They’re fragrant, deeply savory, crisp, and the perfect hummus wrap addition. Trust me — you will not miss the meat in this recipe! 🙂

Let’s Chat Chickpeas

These hummus wraps are loaded up with seasoned and air-fried chickpeas– also called garbanzo beans — they’re one and the same. While it may seem like these wraps might not be as filling without the meat, chickpeas are actually a great source of plant-based protein, making them very satiating.

And don’t worry — if you don’t have an air fryer, the chickpeas can be roasted in the oven instead — the process is just a little bit longer waiting for the oven to fully preheat and then roasting the chickpeas.

If you do happen to have an air fryer, you are going to love roasting chickpeas in it. It lends an amazing crisp texture and takes less than 15 minutes from start to finish. By the way, here’s the exact Air Fryer I use and love!

And, Of Course, Hummus

The other “star” of the show for these wraps is hummus of course! To keep things fast and easy, we use store-bought hummus. Grab your favorite hummus (plain or a variety) to load up on the tortillas. The better the flavor of the hummus being used, the better these wraps will taste. Alternatively, use your favorite homemade hummus recipe on these wraps.

1/4 cup of hummus per tortilla may seem like a lot, but it’s how we ensure a great texture and flavor with all the veggies getting loaded on.

QUICK TIP

Hummus and air-fried chickpeas? Isn’t that a double dose of garbanzo beans? It sure is! That’s part of why Hummus Wraps are so satiating. Chickpeas/garbanzos are full of fiber and protein to fill you up and keep you satisfied. No meat in this recipe, but you’ll never miss it!

Let’s Discuss Tortillas

To keep these more on the nutritious side, use whole wheat tortillas. The tortillas are majorly important to Hummus Wraps’ flavor and texture, so pick a brand you know you love. We personally love the un-baked ones that get quickly warmed in a skillet — they are so good with homemade wraps!

While not whole wheat, we love these tortillas by TortillaLand® (not sponsored). They are generally found in the refrigerated section of the grocery store near cheeses. They have a great texture and ensure these wraps taste light and fresh.

Whatever tortillas you use, I recommend warming them slightly before topping — either cooking up a raw tortilla in a skillet or warming prepared tortillas under a damp paper towel for 10 seconds in the microwave. Warm tortillas are more flexible and won’t tear as easily.

QUICK TIP

Don’t love tortillas? Load everything into a pita pocket instead!

Other Hummus Wrap Ingredients

English or Persian cucumbers. Persian cucumbers are sometimes labeled as mini/salad cucumbers; see “quick tip” box below”
Sweet bell pepper. Any sweet pepper will work — red, orange, or yellow.
Carrot. Store-bought matchstick carrots are a quick option here. I typically cut my own matchsticks out of a large carrot, but either works!
Avocado. A ripe and creamy avocado is a game changer for the texture of these wraps! You can tell an avocado is ripe if it yields to firm gentle pressure (feels slightly soft, but not mushy).
Fresh lemon. Lemon pulls all the flavors together and adds a zip of freshness and tang.
Mixed greens and spinach. Our favorite salad blend in these hummus wraps is a 50/50 blend spinach and spring mix leaves, but add your favorite greens.
Sriracha. While these are still tasty without Sriracha (if you don’t like heat), we found it to be the perfect finishing touch to pull everything together. A little goes a long way and adds loads of flavor!

QUICK TIP

Regular cucumbers don’t work as well because they lack flavor and are too watery. We want the crisp crunch from the cucumbers.

Hummus Wraps Tips

Thoroughly dry the chickpeas before adding to the air fryer or oven roasting. Spices won’t adhere well to wet chickpeas, and they’ll end up steaming more than roasting/frying with excess liquid.
Add chickpeas in one even layer. If the chickpeas are overlapping or crowded in the air fryer basket (or sheet pan in the oven), they won’t get that nice browning and crisp exterior. Browning = flavor!
Serve buffet-style. This recipe makes a great meal to serve to a group — simply set out all the toppings and let people assemble their hummus wraps exactly how they’d like.
Enjoy quickly. These wraps are best eaten right after they’re assembled. They tend to get soggy the longer they sit out for.

VARIATIONS

Hummus Wraps Variation Ideas

Add some seasoned rotisserie chicken along with the hummus. These wraps would no longer be a vegetarian meal, of course!
Add some feta cheese. Feta would add a nice flavor and texture, but also acts as a great finishing seasoning since it’s fairly salty. Still vegetarian, but not vegan.
Swap out or add more veggies. Some ideas: red onion, artichoke hearts, kalamata olives, roma or cherry tomatoes.
Swap to a different-flavored hummus. There are so many flavors of hummus nowadays — both homemade recipes or store-bought. Try different flavors of hummus you know you love in place of plain!

More easy vegetarian recipes

Easy Tomato Soup with canned tomatoes
Vegetarian Tuna Salad made with chickpeas instead of tuna
Chickpea Curry with coconut milk
Black Bean Corn Avocado Salad with a quick chili-lime vinaigrette
Chickpea Salad with a lemon vinaigrette

S’mores Energy Bites

by Chelsea Lords

These simple-to-make S’mores Energy Bites are packed with protein and loaded with graham crackers, chocolate chips, and marshmallows! The perfect way to channel those s’mores cravings into something a little more nutritious! No baking required.

Next time, try our original Energy Bites or some of our other favorites — Blueberry Energy Bites, Chocolate Energy Bites, Oatmeal Energy Balls, or these Protein Breakfast Cookies.

S’mores Energy Bites

My family is obsessed with s’mores — it’s one of our favorite treats to make together during the summer. In an attempt to curb the s’mores cravings on those days when we don’t have our fire pit going (and we want a little less sugar!), these S’mores Energy Bites come in handy!

They’re soft and chewy, totally tasty, and loaded with all the yummy s’mores goodies! If you’re looking to make these energy bites as nutritious as possible, I’ll share how to add protein powder instead of graham crackers.

S’mores Energy Bites Ingredients

Old-fashioned oats. Make sure to get rolled (old-fashioned oats), not quick oats or steel-cut oats — these types won’t work the same in this recipe.
Cashew butter. Cashew butter varies quite a bit from jar to jar. I like to get cashew butter that is salted and tasty straight out of the jar. Make sure you enjoy the flavor of the cashew butter by itself — this will be a major flavor in these s’mores energy bites. If using a no-stir/natural cashew butter, give it a good stir before measuring out a cup. See “quick tip” below.
Salt. Depending on the cashew butter used, you may want to adjust how much salt you add. If you’re using cashew butter with no salt added, you may want to add a touch more salt to the mixture. On the flip side, if you’re using salty cashew butter or are sensitive to salt, cut back on the salt.
Vanilla extract. The vanilla is what gives these bites a dessert-like s’mores flavor. I recommend real, pure vanilla extract and not fake imitation vanilla — here’s the difference.

QUICK TIP

We tested these energy bites with peanut butter as well and they are very tasty, but the flavor is definitely overwhelmingly peanut butter. The cashew butter is more subtle and yields more of a s’mores flavor.

S’mores Energy Bite Ingredients, Continued

Honey graham crackers. The graham crackers go in the actual dough AND the bites get rolled in the crumbs — yum! If you’d prefer to keep these energy bites more nutritious and protein packed, replace the 1/3 cup of crushed graham crackers with vanilla protein powder. Some brands even sell S’mores flavored protein powders you could use here!
Miniature chocolate chips. If you want to keep these S’mores Energy Bites as nutritious as possible, use dark chocolate miniature chocolate chips. (Dark chocolate has antioxidants and other healthful properties.)
Dehydrated marshmallows. Dehydrated marshmallows are dried marshmallows (sometimes called “mallow bits“). They are hard, crunchy, dried marshmallows (like the marshmallow bits in Lucky Charms® cereal). Find them near hot chocolate mixes in the grocery store or purchase online. We love the crunch of these! Unfortunately, regular miniature marshmallows won’t work the same — they’ll be too big and will harden too quickly in these bites. If you can’t get the dehydrated marshmallows, leave out the marshmallows altogether or replace them with more chocolate chips.

Tools

S’mores Energy Bites are so simple to make, especially with the right tools! Here’s what I use to make these:

Large food processor: I use a 12-cup food processor. It breaks the ingredients down in seconds! Here’s the exact food processor I use.
A cookie scoop: With a good cookie scoop, you can scoop the dough and place it on a plate instead of rolling individual balls. Alternatively, a 1-tablespoon measuring spoon works nicely here!

QUICK TIP

In this recipe we use whole graham crackers. Just to be clear, that means 1 large rectangular sheet or 2 squares or 4 small rectangular pieces. One whole graham cracker weighs about 1 ounce, if you have a scale handy.

S’mores Energy Bite Tips

Allow time for the oats to absorb the liquid. At first, the mixture may seem too moist. After they sit for a bit, though, they firm up as the oats absorb the honey and cashew butter.
Add a bit more oats or a bit more cashew butter if needed. Since individual ingredients can vary quite a bit (especially cashew butter), the mixture may be too wet and sticky (and not rolling nicely into a ball). If so, add a touch more oats and re-pulse everything. If the mixture is too dry (and crumbling), add a bit more cashew butter and/or honey and pulse the mixture again.
Promptly roll in graham cracker crumbs. If you form the energy bites and then let them stand for a bit before rolling, the crumbs won’t adhere because the balls have dried and set up enough to make them resist the addition.

QUICK TIP

Honey measuring hack! Who else hates how difficult it is to get honey from measuring cup to bowl?! Try this: lightly spritz the measuring cup with nonstick cooking spray and then add the honey. Watch as it glides nicely (and cleanly) in!

Storage

We typically enjoy a few of these S’mores Energy Bites right as we make them. Then we’ll store some in the fridge to eat throughout the week and typically freeze the rest (if there are leftovers, that is!).

To freeze: Space the energy bites on a lined plate or tray in the freezer. Once firm (about 1-2 hours), transfer to an airtight bag or freezer container. They’ll last up to 6 months in the freezer.

To thaw: Simply pull one out and let it stand for about 15-30 minutes. You could also pop them in the microwave for 10-15 seconds. (When they are completely frozen they are very hard to eat, but don’t feel like you need to completely thaw them before eating — we enjoy them still a bit frozen– they’re delicious that way!)

More nutritious snack recipes

Homemade Granola Bars with oats, honey, and almonds
Chocolate Chia Seed Pudding with only six ingredients!
Healthy Zucchini Muffins made with Greek yogurt
Trail Mix five different recipes!
Healthy Ice Cream withOUT bananas!

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S'mores Energy Bites

5 from 2 votes

- Review this recipe

These simple-to-make S'mores Energy Bites are packed with protein and loaded with graham crackers, chocolate chips, and marshmallows! The perfect way to channel those s'mores cravings into something a little more nutritious! No baking required.

Print Recipe

S'mores Energy Bites

5 from 2 votes

- Review this recipe

Print Recipe

Course Breakfast, Brunch, Dessert, Snack

Cuisine American, Healthy, Vegetarian

Keyword S'mores Energy Bites

Prep Time 25

Total Time 25

Servings 29 Energy Bites (1 tablespoon in size)

Chelsea Lords

Calories 111kcal

Author Chelsea Lords

Cost $5.62

Ingredients

▢ 5 whole honey graham crackers, divided use OR use protein powder -- see Note 1
▢ 2 cups old-fashioned oats
▢ 1 cup salted cashew butter Note 2
▢ 1/2 cup honey
▢ 1/2 teaspoon vanilla extract
▢ 1/8 teaspoon fine sea salt Note 3
▢ 1/3 cup miniature chocolate chips
▢ 1/3 cup dehydrated marshmallows Note 4

US - Metric

Instructions

GRAHAM CRACKERS: Coarsely break the graham crackers into a large food processor (I use a 12-cup) fitted with the blade. Pulse to coarsely chop the crackers -- we want some slightly larger pieces. Transfer all of the crushed graham crackers into a shallow bowl or container. From that container, measure out 1/3 cup (30g) of the graham crackers and place back into the food processor with the 2 cups old-fashioned oats. Or use 1/3 cup protein powder instead of graham cracker crumbs. (See Note 1.)
ADD REMAINING INGREDIENTS: To the food processor with the oats and crumbs, add in the 1 cup cashew butter, 1/2 cup honey (if you spray the measuring cup with nonstick spray before adding the honey in, it will slide out nicely!), 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Pulse mixture until ingredients are finely chopped and well incorporated into a thick dough. If the mixture is too dry and crumbly, add a touch more cashew butter and/or honey. If it is too wet (keep in mind that oats continue to absorb liquid and thicken), add a bit more oats and re-pulse.
ADD CHOCOLATE CHIPS AND MARSHMALLOWS: Use a spatula to scrape all the mixture from the food processor into a large bowl. Add the chocolate chips and dehydrated marshmallows. Mix or knead with hands to incorporate these add-ins.
ROLL: Use a 1-tablespoon measuring spoon or 1-1/2 tablespoon cookie scoop to portion out the balls and then tightly roll into balls. Right after rolling into a ball, roll in the reserved graham cracker crumbs. (If you wait too long before rolling, the crumbs won't adhere nicely.) Once rolled, place in the fridge to firm up and then transfer to an airtight container. Store in the fridge for 1-2 weeks or freeze (see next step).
FREEZE: To freeze, space the energy balls on a lined plate or tray in the freezer. Once firm (about 1-2 hours), transfer to an airtight bag or freezer container. They'll last up to 6 months in the freezer. To thaw: Simply pull one out and let it stand for about 15-30 minutes. You could also pop them in the microwave for 10-15 seconds. When these bites are completely frozen, they are very hard to eat, but don't feel like you need to completely thaw them before eating -- we enjoy them still a bit frozen. They're delicious that way!

Video

Recipe Notes

Note 1: Graham crackers: If you'd prefer to keep these energy bites more nutritious and protein packed, replace the 1/3 cup of crushed graham crackers with a vanilla protein powder. Some brands even sell S'mores flavored protein powders you could use here! You can also entirely leave out the graham crackers and not even roll the balls in the crumbs -- of course, these will obviously taste less "s'mores-like" without them.

In this recipe, we use whole graham crackers. Just to be clear, that means 1 large rectangular sheet or 2 squares or 4 small rectangular pieces. One whole graham cracker weighs about 1 ounce, if you have a scale handy.

Note 2: Cashew butter: Cashew butter varies quite a bit from jar to jar. I like to get a cashew butter that is salted and tasty straight out of the jar. Make sure you enjoy the flavor of the cashew butter by itself -- this will be a major flavor in these s'mores energy bites. If using a no-stir/natural cashew butter, give it a good stir before measuring out a cup. We've tested these with peanut butter as well; while tasty, they taste more peanut butter-focused than s'mores flavored.

Note 3: Depending on the cashew butter used, you may want to adjust how much salt you add. If you're using cashew butter with no salt added, you may want to add a touch more salt to the mixture. On the flip side, if you're using salty cashew butter or are sensitive to salt, cut back on the salt.

Note 4: Dehydrated marshmallows are dried marshmallows (sometimes called “mallow bits“). They are hard, crunchy, dried marshmallows (think the marshmallow bits in Lucky Charms cereal). Find them near hot chocolate mixes in the grocery store or purchased online. We love the crunch of these! Unfortunately, regular miniature marshmallows won't work the same -- they'll be too big and will harden too quickly in these s'mores energy bites. If you can't get the dehydrated marshmallows, leave out marshmallows altogether or replace with more chocolate chips.

Nutrition Facts

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

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Cheesy Broccoli & Chicken (Foil Pack)

by Chelsea Lords

Ridiculously quick prep time makes these Foil pack Cheesy Broccoli & Chicken dinners perfect for campfire cooking! We’re combining smoked chicken sausage, uncooked rice, and broccoli in one foil packet and letting the coals do all the work! Don’t have a camping trip scheduled but still want to try this recipe? We’ve also tested it on the grill and in the oven!

Try some of our other favorite foil pack meals — like this Tin Foil Sausage and Veggies or Hobo Foil Packets.

Foil Pack Cheesy Broccoli & Chicken

My family loves being outside and the more we can camp during the summer — the better! This means I’ve always got new ideas to test out for our campfire meals. These Cheesy Broccoli & Chicken meals were a huge hit during our last trip — the whole family was obsessed!

Additionally, these foil packs couldn’t have been easier to assemble. Thanks to some store-bought shortcuts, they only require minimal ingredients and NO cooking beforehand. That’s right, we add uncooked rice to these foil packs!

Uncooked Rice…Are You Sure It Will Cook In Time?

Yes! I promise the rice cooks to a nice tender consistency.

In order for this to work, we need Minute® (instant) rice. These foil packs do not work with regular white rice or any other variety of rice; it must be instant.

While you’re prepping the rest of the ingredients for these foil packs, soak the instant rice in chicken broth or stock–this softens it and infuses it with loads of flavor. I highly recommend Swanson’s® chicken stock (not sponsored) which I’ve found to have the most robust flavor for a store-bought stock.

QUICK TIP

Use the rest of the instant rice in some other foil pack recipes — this Tin Foil Jambalaya or Salsa Verde Chicken & Rice in foil packs.

Ingredients

Base Ingredients: Instant rice, chicken stock, and smoked sausage (Aidells Italian Style with Mozzarella is our fave; not sponsored) form the dish’s foundation. The rice soaks up flavors from the stock, enhancing its taste, while the sausage adds a smoky, rich flavor. Pre-soaking the rice in chicken stock boosts its flavor more than using water.
Vegetables: Fresh, evenly chopped veggies cook better and taste great in the dish.
Seasonings: Mix garlic powder, onion powder, salt, pepper, chicken bouillon, and Italian seasoning for a flavorful punch. Chicken bouillon enhances the flavor. Adjust seasonings to taste.
Olive Oil: Olive oil not only enhances taste but also ensures even cooking and prevents sticking.
Cheese and Garnish: I recommend sharp or extra-sharp Cheddar cheese; both have a much more robust flavor than regular Cheddar — they’ve been aged longer. Fresh parsley can garnish for an added fresh touch.

How To Make Cheesy Broccoli & Chicken

Soak the Rice: Mix instant rice with chicken stock and let it sit for 10 minutes.
Prepare Ingredients: Dice onion finely and chop broccoli into small pieces. Slice the sausage into rounds.
Mix: In a bowl, combine onion, broccoli, sausage, olive oil, and seasonings. Add the soaked rice and mix.
Assemble Foil Packs: Divide the mixture onto foil sheets, seal them tightly but allow space for steam.
Cook: Bake in an oven at 400°F for about 25 minutes, or grill for 15-20 minutes, until everything is cooked.
Finish with Cheese: Open the packs, sprinkle cheese on top, reseal to melt the cheese, then serve.

Foil Pack Cheesy Broccoli & Chicken Tips

Fully seal the foil packets, but leave room for steam to circulate.
Generously spray the foil with a nonstick coating to keep the rice from sticking.
Season to taste. After pulling the packets from the oven or grill, let them cool for a few minutes and then taste for seasoning — the packets might need a pinch more of salt and/or pepper to make the flavors come alive.

More easy campfire meals

Garlic Butter Sausage & Veggies with corn on the cob
Foil Pack Italian Sausage and Veggies with an Italian seasoning blend
Philly Cheesesteak Foil Packs with Provolone cheese
Pesto and Sausage with sun-dried tomatoes
Foil Pack Garlic Herb Sausage, Shrimp, Veggies with zucchini and corn

Maple Cookies

by Chelsea Lords

Love maple donuts? They’re our favorites! So we channeled those irresistible flavors into these Maple Cookies. They’re supremely sweet, soft and chewy with crisp edges, and topped with a simple maple glaze. We may just prefer these to the donuts now!

Try some of our other popular cookie recipes — these chocolate-chip cookie bars, these no-baking-required avalanche cookies, or these bakery-style coffee cake cookies next time.

A maple donut-inspired cookie

There are few treats more popular with my two boys than a good maple donut or maple bar. They ask for them when we’re in the grocery store or anytime we pass a Krispy Kreme®.

Beyond their obsession with donuts, they also have an affinity for chip-less cookies (that’s how these Brown Sugar Cookies came to be!).

So, with the strong maple flavor, lack of chocolate chips, and donut-inspired glaze topping, I knew these cookies would be a hit with the boys. What I didn’t know was how much of a hit! My boys have raved for days about these maple cookies — I’ve never seen a batch disappear so quickly!

In fact, I even found a cookie hiding out in my son’s cubby/locker. When I asked about it, he explained he didn’t want anyone else to eat it before he had room for another. And that is how I know he did in fact get at least some of my genetics, ha!

What you can expect from this Maple Cookies recipe

These cookies do taste extremely similar to a maple donut/maple bar and they are very, very sweet.

The cookies are soft and chewy with slightly crispier edges. They have a very rich maple flavor and the glaze tastes similar to the glaze you’d find on a maple bar.

While not complicated to make, these cookies are particular. They take a good amount of overall time from start to finish (even though a lot of that time is hands off). To get that soft and chewy texture, and because of the overall amount of liquid in these cookies, these cookies require a lot of chilling time. Measure carefully (use a food scale if you have one!) and follow the directions closely and these cookies will turn out amazing.

Special ingredients

While most of the ingredients are fairly straight-forward and typical cookie ingredients, there are two unique ingredients in these Maple Cookies:

Pure maple syrup. Not to be confused with corn syrup or pancake syrup, pure maple syrup is the sap from a maple tree that has been boiled down to a thicker consistency. It’s just one ingredient! Pancake syrup is made with corn syrup and maple extract. Pure maple syrup is quite spend-y (a lot more than pancake syrup), because it is so labor intensive to make (you can read more of the process here).
Maple extract. While it may sound fancy, this extract is just as readily available as vanilla or almond extract! Check among the other baking extracts in the grocery store. I recommend McCormick’s® maple extract for the best and purest flavor (not sponsored).

QUICK TIP

As a wife to a Vermont-raised guy who knows every in and out of pure maple syrup, not all maple syrups are the same! There are various grades of maple syrup. What you need to know: Grade A or B will both work the same in this recipe. Grade B will have more flavor and be darker because it is produced later in the season. It also can be more expensive and tricker to find. I usually use Grade A syrup in these cookies.

Maple Cookies Recipe Tips

Correctly measure the flour. If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour which affects the texture of these cookies. To properly measure your flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here)
Use a Silpat® liner. The cookies end up with much softer bases when baked on a lined sheet pan.
Roll tall cookie dough balls. Roll the large dough balls to be tall and skinny instead of in a perfect round ball. There is a lot of dough — 2 tablespoons per cookie, but this ensures a large, thick, and ultra chewy cookie. I don’t recommend making smaller cookie dough balls– they don’t end up the same.
Use fresh ingredients. For the softest and best possible maple cookies, use fresh, soft brown sugar and fresh baking agents.

STORAGE

Maple Cookies Storage

These cookies store well at room temperature in an airtight container for 3-4 days. Instead of freezing already-baked cookies, freeze the dough!

To do so: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: You can bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake the cookies until the edges are lightly browned, and the center is still soft.

Use leftover maple syrup in one of these recipes:

Gluten Free Zucchini Muffins with chocolate chips
Chewy Chocolate Chip Cookies with maple syrup
Chocolate Chia Seed Pudding nutritious pudding recipe
Air Fryer Dutch Baby topped with berries and maple syrup
Apple Coffee Cake with a streusel and glaze

Air Fryer Falafel

by Chelsea Lords

The traditional fried falafel patties are getting a makeover today in the Air Fryer! Air Fryer Falafel is made with good-for-you, nourishing ingredients and is loaded with flavor. Serve with some air fryer pita, a quick tzatziki sauce, and fresh veggies for a delicious, healthful vegetarian meal that is high in protein.

Don’t have an air fryer? Try this similar recipe for Baked Falafels (no frying in that recipe either!)

Not sure about Air Fryers? Check out our Air Fryer Guide!

Air Fryer Falafel

Falafel is one of my all-time favorites — I make up a batch every few weeks and eat them throughout the week for a quick lunch. Yes, I’m totally obsessed.

In fact, while I was visiting Dubai, our hotel served them in a breakfast buffet and that’s what I had every morning. Pita bread stuffed with a ridiculous amount of falafels, a tahini sauce, and lots of tzatziki. Yes, for breakfast. My husband made fun of me, but hey, honestly I’d take falafel over pancakes when in Dubai! Besides, it was served in the breakfast buffet so it can’t be that weird right?

QUICK TIP

Falafel, a fried patty made from chickpeas, herbs, and seasonings, originated in Egypt as a meat alternative for fasting seasons or Lent. Popular in Egypt and the Middle East, falafel has gained worldwide popularity. We’re updating it by cooking in an air fryer, offering a healthier, simpler alternative to deep-frying.

Air Fryer Falafel

Brownie Recipe

by Chelsea Lords

This is our favorite, ultra-fudgy, ridiculously chocolate-y, insanely rich Brownie Recipe! Plus, I’m sharing all the tips and tricks to prepare you to be the ultimate brownie maker — you’ll never want a boxed mix again!

If you prefer gluten-free recipes, try these gluten-free brownies instead, or for a more nutritious recipe, these healthy brownies are very popular and so tasty!

What to expect with this Brownie Recipe

After working on this recipe (off and on) for over a year, it’s finally here — our ultimate Brownie Recipe! These brownies are rich, sweet, and extremely fudgy with that perfect crinkly top we all know and love.

While I’d like to call this recipe the “best brownie recipe” ever, I’m under no illusion that we all like the same type of brownies. So let’s start by telling you exactly what you’ll get with this recipe.

These bars are incredibly rich and very sweet. They are for a total chocoholic and sweets lover. This Brownie Recipe is also very fudge-y, a bit gooey, and fairly dense; they aren’t at all cakey. Each piece is speckled with chocolate chips — plenty in every bite.

If you like light, cake-like brownies, you’ll want to look for a recipe that uses cocoa powder instead of melted chocolate and a higher proportion of flour. If you prefer dense and fudgy, even slightly gooey brownies, the recipe will have more eggs, butter, and melted chocolate. And that is what you’ll get with this recipe — the maximum amount of melted chocolate, butter, and lots of eggs!

While these homemade brownies blow boxed brownies out of the water, there’s nothing like the ease of a boxed mix. So, while these aren’t *quite* as easy, they’re still pretty simple — they’re made in one bowl and require less than 10 ingredients. I wanted to optimize for making this recipe as easy as possible while not sacrificing flavor or texture.

Let’s chat ingredients

The difference between mediocre and incredible brownies comes down to the ingredients used — the better the ingredients, the better the brownies will taste! I recommend using good chocolate, pure vanilla extract, and always use real butter (not margarine).

Eggs. We use four large eggs and one egg yolk in these brownies. The extra yolk adds a bit more richness and chewiness to the brownies. Use the leftover egg whites in this easy Egg Wrap.
Unsalted butter. There is a lot of butter in this recipe! While boxed mixes use oil, we use butter in these homemade brownies for extra flavor! I recommend unsalted butter so we can perfectly control how much salt is in this recipe.
Dark chocolate chips. One of the reasons these brownies are so fudgy and deeply chocolatey is the amount of actual chocolate in them. We’ve tested this recipe with dark chocolate and semi-sweet chips. Both are delicious, but dark chocolate was a bit more popular with taste testers. Semi-sweet chips result in a slightly richer brownie. When using dark chocolate, we don’t want a super dark/bitter chocolate, so I recommend using 53% cacao dark chocolate– which is actually still quite sweet. If you don’t love dark chocolate, use semi-sweet, but keep in mind, these brownies don’t taste bitter from the dark chocolate because of how much sugar is added in.
Unsweetened cocoa powder. Regular unsweetened cocoa powder is what’s in these brownies. This recipe was tested with Dutch-process (also called “Special Dark”) cocoa powder and the two aren’t perfectly interchangeable. If you only have Dutch-process cocoa powder, you can use it, but you’ll need to add 1 teaspoon baking powder to the brownie batter. (Dutch-process cocoa powder has the acid stripped out, so the baking powder adds the needed acid back in.)

Brownie Recipe Ingredients, Continued

White sugar. This Brownie Recipe was tested with brown sugar, but we preferred regular white granulated sugar.
Vanilla extract. This contributes flavor!
Flour. There isn’t a lot of flour in this recipe which ensures fudgy (not cakey) brownies. If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour– which results in cakey brownies with less flavor. Avoid this by properly measuring the flour — see the “quick tip” below.
Fine sea salt. This may seem like a lot of salt, but it helps enhance flavors and balance sweetness. Keep in mind, not all salts are the same. I use fine sea salt in this recipe; if using table salt, you’ll want to use only 1/2 teaspoon salt.
Milk chocolate chips. We’re obsessed with loads of chocolate chunks in every bite, and we love good milk chocolate. That said, any chocolate works here — dark, white, semi-sweet, even peanut butter chips for a fun variation! Use your favorite. If you prefer less brownie sweetness, use semi-sweet or dark chocolate chips here. You could even use coarsely chopped (dry roasted) walnuts, pecans, or pistachios!

QUICK TIP

To properly measure flour, spoon the flour into the measuring cup until it is overfilled, and then use the back of a table knife to level the measuring cup at the top. (Video visual here).

Let’s Chat Brownie Pans and Baking

There are so many variables to consider when baking these brownies– like the type of pan, the actual temperature of your oven, altitude, humidity, etc. So I recommend checking the brownies at least 5 minutes before the recommended time on the recipe. Better safe than sorry!

Type of pan. The pan you used for this Brownie Recipe is very important to the end texture of brownies. Brownies baked in a metal pan cook faster than in a glass dish. Even the color of the pan can make a difference due to heat being reflected or absorbed (darker metal pans bake quicker).
- Here are the exact pans I use (and highly recommend) for this Brownie Recipe. I don’t recommend using a glass pan; light-colored pans will produce the best results because they conduct heat the most evenly. With dark-colored pans, the edges tend to over-bake or even burn before the center is finished.
Oven temperature. A lot of ovens can get off temperature-wise. Even 25 degrees can make a difference, so make sure your oven is correctly calibrated. Wait for the oven to fully preheat before adding the brownies to the oven and place the pan in the center of the oven. I’ve also learned from experience that baking 2 trays at the same time is not a good idea; brownies need to be baked in the middle of the oven to cook through evenly.
Lined pan. Lining the pan with parchment paper ensures even baking as well as easy removal and quick clean-up. I recommend lining the brownie pan with parchment paper (and leave an overhang) before adding in the batter. Don’t use wax paper or tin foil — it will negatively affect the baking.

How To Know When Brownies Are Done Baking

Visual cues for doneness: The edges of the brownies should look baked through and the center should look set with a shiny, slightly crackling top. The center should not jiggle at all when moved.
Physical cue for doneness: A toothpick inserted into the center of the brownies should come out with a few moist crumbs. The crumbs on the toothpick should be moist, but not wet. If it’s at all wet, the brownies need a bit more time.

QUICK TIP

Undercooked brownies have a shiny gloss while cooked brownies will look duller, darker, and matte.

Brownie Recipe Tips

Microwave the chocolate chips and butter in large, sturdy, heat–safe bowls instead of using plastic or melamine.
To avoid burned chocolate and butter, microwave for 30 seconds at a time, and stir them for at least 20-25 seconds between each microwave burst. The chocolate is still melting even after it has been removed from the microwave.
Add in the cocoa powder quickly. Once the chocolate and butter have melted, the mixture will still be warm and this is the perfect time to get the cocoa powder in. The heat helps to “bloom” cocoa powder; that will get this brownie recipe a richer taste.

QUICK TIP

When cocoa powder is “bloomed” it’s dissolved in a hot liquid which releases flavor particles within the cocoa. This helps bring out the best flavor and release its deep-chocolatey potential. Think of it like steeping a cup of tea!

Brownie Recipe Tips, Continued

Don’t overmix. If the flour is mixed in too aggressively, it will over-develop the gluten and cause the brownies to be less chewy and soft. Mix until no streaks of flour remain and then stop.
Wait for the brownies to thoroughly cool before removing them from the pan and cutting. Run the knife under warm water, dry on a kitchen towel, and repeat for each cut.
Serve slightly warm brownies with a big scoop of vanilla bean ice cream and some hot fudge sauce or this tasty caramel sauce — I’m not sure it gets much better than that!

VARIATIONS

Switch Things Up

Make it gluten-free: Try these Gluten Free Brownies.
Add frosting or a ganache on top: spread some ganache from this recipe on the top or spread some Chocolate Buttercream Frosting.
Salted Caramel Brownies: Swirl homemade or store-bought salted caramel into the brownie batter before baking and sprinkle flaky sea salt on top after for a sweet-salty contrast.

Brownie Recipe Storage

This Brownie Recipe is best enjoyed several hours after they’ve been baked. I know, they smell and look AMAZING right out of the oven, but they do need time to cool.

The texture (and flavor) of the brownies are best when they’ve cooled. They also cut out much nicer!

These brownies are best eaten within 3-4 days of being baked. Store any leftover (completely cooled) brownies in an airtight container at room temperature. Or, if you’d like them to be even fudgier, store them in the fridge!

Leftover brownies can be frozen, but they do lose flavor and texture upon being cooled.

More popular dessert recipes

Carmelitas oatmeal-chocolate-caramel bars
Chocolate Cake Recipe with chocolate frosting
Magic Bars with a graham cracker crust
Chewy Chocolate Chip Cookies with a “secret” ingredient
Brownie Oreo Ice Cream Bars with a chocolate fudge layer

General Tso Ramen

by Chelsea Lords

Sweet and spicy General Tso Ramen combines tender chicken, sautéed mushrooms, and bok choy with ramen noodles and a flavor-packed fragrant stir-fry sauce.

Try some of our other instant ramen noodle favorites, like this Ground Beef Ramen, these Egg Roll Noodles, or these Chicken Ramen Noodles.

General Tso Ramen

These General Tso Chickpeas are one of my favorite meatless and healthful stir-fry recipes. And luckily, my kiddos love it just as much! So I tweaked the sauce from that recipe a bit and transformed it all into a total comfort food favorite. Instant ramen noodles, tender chicken, sautéed veggies, and a sweet-spicy stir-fry sauce come together in about 30 minutes or less (using some of the shortcut ideas I share in this post) to deliver a total crowd pleaser.

Spice Levels

First things first: General Tso Chicken is known for having a kick and this recipe is no exception. That said, it is easy to scale the spice up or down. Just know that you are reducing some flavor when reducing the spice.

For the spicy part of General Tso, we’re using a chili garlic sauce (see the “quick tip” below). A little goes a long way, so if you’re worried about this dish being too spicy, I’d recommend starting with less. You can always add more if you’re craving more flavor or spice. If you don’t have chili garlic sauce, you can use red pepper flakes; I’d start with 1/2 teaspoon in this recipe. I don’t find there to be as much flavor this way, but it will work in a pinch.

If you don’t love spicy flavors, I’d recommend starting with just 1 teaspoon of chili sauce for a small amount of heat. With the amount of sugar in this dish, we find one teaspoon still has a slight kick, but it’s very manageable. Two teaspoons will give you a medium amount of heat and three teaspoons is a good, hot General Tso spice — it’s pretty spicy.

Note that if you do reduce the amount of chili sauce added, you might also want to reduce the sugar. The sugar balances the spice so if you don’t add a lot of the chili garlic sauce, you might not want as much sugar.

QUICK TIP

What’s the difference between sambal oelek, Sriracha, hot sauce, and chili sauce/paste? Chili garlic sauce is like sambal oelek with a few additions (like vinegar, garlic, sugar, and other seasonings). It’s similar to Sriracha, but a bit chunkier, spicier, and less sweet. Read up more on the differences here.

Shortcut Prep Ideas

My whole goal with this recipe is to ensure it’s fairly quick to make. Here are some ideas to shorten the prep even more.

Yellow onion: If you’re looking for as little chopping as possible, use pre-diced onions or frozen diced onions from the grocery store. You can also use a food processor to quickly chop down an onion. Cook frozen onions just until the water evaporates.
Garlic: Use jarred, minced garlic for quicker prep.
Ginger: Again, speed things along with ginger paste. If you don’t have fresh ginger or ginger paste, add 1/2 teaspoon ground ginger instead. (See “quick tip” below)
Sliced mushrooms: Save some cutting time by purchasing pre-sliced mushrooms.
Bok choy: Replace with equal amounts of packaged coleslaw (pre-chopped green cabbage) mix.
Make the sauce ahead of time: This isn’t really a shortcut per se, but if you prepare the sauce ahead of time and keep it in the fridge, this General Tso Ramen comes together that much quicker at dinner time.

QUICK TIP

I like to chop my own garlic and ginger for this General Tso Ramen because minced or jarred has a tendency to burn at the high stir-fry temperatures. That said, if you use the garlic/ginger shortcuts, just lower the heat and know the cooking will take a bit longer to avoid burning these aromatics.

Soy sauce: We like using regular (not lite/low-sodium) in this sauce, which is different from my other ramen recipes. Here we do need the extra saltiness because of the intensity of the other sauce ingredients.
Chicken broth or stock: I still recommend low-sodium because chicken stocks and broths can vary a lot in overall saltiness.
Corn starch: This helps thicken the sauce. Here is a list of substitutes if needed.
Sesame oil: For a great authentic flavor, sesame oil really delivers! (This oil is typically found with the Asian ingredients area, rather than with the other oils in the grocery store.) We love the flavor of toasted sesame oil best!
Rice vinegar: This balances the sauce and adds a subtle tang. If you see a label saying rice wine vinegar, it’s the same thing.
Chili paste: This is the exact sauce I use in this recipe; I like it because it’s readily available at regular grocery stores. (You shouldn’t need a stop at a specialty shop!) It packs a wallop — a little goes a long way! It adds that classic spicy heat in General Tso and we love the flavor.
Brown sugar: Brown sugar adds in some sweetness and balances the spiciness a bit. Feel free to play around with this addition– less for a spicier and more for a milder/sweeter dish.
Hoisin sauce: This is a thick and fragrant sauce with a sweet, taste; it’s another “secret” to the amazing flavor in this dish. Just think of it as an Asian BBQ sauce– a little goes a long way!
Ground white pepper: Ground white pepper is a common spice, found among other spices in the grocery store. Black pepper can be used in a pinch, but there is definitely less of a restaurant-quality feel.

General Tso Ramen Garnishes

This ramen is delicious right out of the skillet, but it’s always better with a few garnishes. Add as many or few as you’d like; green onions are our “must-have” garnish.

Sesame oil is a finishing oil that is great to drizzle on at the end. Even though there is some in the sauce, we occasionally like to add a little to individual dishes as well.
Red pepper flakes add additional heat to individual plates for those that like things a bit spicier.
Green onions add a bright, crisp, and fresh aspect to this General Tso Ramen.
Toasted sesame seeds add a subtly sweet taste and aroma with a nutty flavor.

General Tso Ramen Tips

Let’s chat bok choy: There is a good amount of bok choy in this recipe, but it cooks down very quickly and integrates nicely in the ramen. If you’re unfamiliar with bok choy, you can read more about it here. Regular or napa cabbage can be used instead if desired. Not a cabbage or bok choy fan? Use four cups of finely diced broccoli florets instead. Add the diced broccoli with the instant ramen to boil for about 90 seconds and then add to the stir-fry along with the drained ramen noodles.
Any brand of instant ramen noodle works, but make sure to get the right amount — 9 ounces is perfect for this recipe. Discard the seasoning packets (or save for another recipe) and just use the noodles. Otherwise, the dish will be overly salty and the flavor will be off. Make sure the ramen you use is instant–traditional wheat ramen takes a lot longer to cook. If you buy the cup-a-soup type, you’ll be sure you’re getting the instant type. You can also use chow mein noodles instead of ramen if desired.
Taste and season. It’s difficult to give an exact amount of salt for this recipe since there is so much variation in the sauce products. I err on the side of adding less salt throughout this cooking process since you can add at the end, but you can’t take it away. There are small amounts of salt added to the sauce and chicken, but since the ramen noodles aren’t salted, you still may need additional salt at the end. If the flavors don’t sing, it may be as simple as adding an extra pinch (or two) of salt.

Similar recipes to love

Garlic Beef and Veggie Ramen with flank steak
Egg Roll in a Bowl with green cabbage
Chicken Chow Mein with a simple stir-fry sauce
Asian Ground Turkey with a quick Sriracha-mayo sauce
Chicken Stir Fry with loads of veggies

Creamy Pesto Orzo (30 Minutes; ONE Pot!)

by Chelsea Lords

This easy, one-pot, 30-minute Creamy Pesto Orzo is loaded with ground meat, veggies, and orzo pasta. Plus: minimal chopping, minimal dish clean-up, and minimal hands-on time. What’s not to love?!

We love creamy pasta dishes, especially when they’re light like this one! No heavy cream, no half-and-half, and minimal butter! Try some of our other lighter pasta dishes next time, like this Chicken Penne Pasta or this Chicken Broccoli Alfredo.

Creamy Pesto Orzo

This dish is the perfect easy weeknight meal! It’s not only loaded with flavor and texture, but it’s also filled with some good-for-you ingredients and packed with protein. Between the ground meat, peas, and whole milk, you’ll be amazed how much protein is in this dish! I personally love adding protein (plant-based or animal-based) to dinner recipes for my family, because they’re so much more filling and satiating. And that’s important for my active little kiddos — especially as the weather warms up and they’re outside playing hard.

Beyond how filling it is, it’s also ridiculously easy to make and the clean-up is pretty minimal. While it’s a creamy and hearty dish, the pesto adds freshness and lightness to the meal. And we’re actually not using all that much butter (2 tablespoons for the whole recipe!), plus no heavy creams or half-and-half. So, yes, it’s creamy, but in a lighter way than a typical heavy Alfredo sauce.

Ground meat

This Creamy Pesto Orzo works great with either ground chicken or ground turkey. Use whichever your family prefers! If using ground chicken, I’d recommend ground chicken thighs if they’re available. That way, the meat will be nice and juicy in the end dish!

For ground turkey, I recommend ground turkey that is sold in a carton, rather than in a chub. Chub-style ground turkey is the kind that comes in the plastic tube and it tends to be less flavorful. I recommend 93/7% ground turkey (we love JennieO® or Butterball® ground turkey). We’ve found 99/1% ground turkey to be far too dry and flavorless.

Sometimes grocery stores sell seasoned ground turkey (taco flavored or similar) and it’s easy to mistake for regular ground turkey. Be sure to select plain, unseasoned ground meat for this recipe.

Let’s Talk Pesto

Since the pesto is a big part of this Creamy Pesto Orzo, make sure you use a really tasty one. You can of course make your own, but if you’re looking to save some time (this dish is supposed to be super quick and simple after all!), I’d recommend getting a refrigerated, freshly-made basil pesto, which you can find near refrigerated fresh pastas and gourmet cheeses. Rana’s® Basil Pesto is my 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 and Sausage meal made in tin foil packets
Pesto Pizza made on Naan (super quick!)
Creamy Pesto Pasta with sun-dried tomatoes
Pesto Chicken Tortellini easy 30-minute meal
Pesto Chicken with a Corn and Bean salsa

What’s orzo?

Although orzo looks a bit like rice, it’s not a grain. Orzo is a type of short-cut pasta that looks like larger grains of rice. It also goes by the names risoni and risi, and they’re all the same thing: small pasta made from durum and semolina wheat. In Italian, orzo means barley…and that’s what it looks like, too! Because of its small size, orzo is a kid favorite and goes well in soups and salad. You’ll find orzo on the pasta aisle of most grocery stores.

It’s a common misconception that rice and Orzo can be interchanged, but they are different and won’t cook the same in this recipe. This is pasta, not rice, so it cooks much quicker and is creamier in this recipe.

Creamy Pesto Orzo tips

Prep everything before you start cooking. This is a dish where the cooking goes pretty quickly, so you want to make sure to have everything cut up and ready to go before starting.
Seasonings. This dish doesn’t have a whole lot of seasoning because it’s relying on the chicken stock (which has plenty of seasonings already), the Parmesan cheese, the pesto (which typically has more Parmesan cheese as well), and the salt and pepper. That said, you still might need a pinch extra at the end — don’t be afraid to add more salt and pepper until the flavors sing.
Use whole milk. While 1% or 2% milk will work, I highly recommend whole milk in this recipe — we don’t find it creamy or flavorful enough with lower fat percentages of milk.
Use a large, nonstick pot and stir often. The orzo pasta cooks up better in a nonstick pot and being stirred frequently. Without being stirred frequently, it can catch and clump at the bottom of the pot.

More Easy Pasta Dishes

Zucchini Pasta Sauce with spaghetti noodles
Mediterranean Pasta Salad with a lemon vinaigrette
Broccoli Grape Pasta Salad with a creamy dressing
Red and White Pasta only four ingredients!
Chicken Tortellini with broccoli

Vegetarian Tikka Masala

by Chelsea Lords

This Vegetarian Tikka Masala is loaded with veggies, chickpeas, and an amazing seasoning blend. Serve it over rice with a spoonful of Greek yogurt, a quick snap pea topping, and lots of warmed naan!

Try some of our other favorite vegetarian meals like this chickpea curry, vegetarian sushi bowls, or vegetarian enchiladas.

Vegetarian Tikka Masala

This vegetarian dish is full of great veggies — we’ve got onions, carrots, a sweet bell pepper, crushed tomatoes, and sweet peas. And then to add some filling plant-based protein, we also throw in some chickpeas! They make sure this meatless dish is just as filling as the meat-filled version: this delicious Chicken Tikka Masala.

Since the chicken version is one of my family’s favorites, I decided to make a vegetarian version, and honestly, the kiddos like this one even more! In fact, my 7-year-old requested this very meal for his birthday dinner this year — ha!

My kids love this recipe, even though it’s a bit on the spicy side (they can handle some spice!). I’ll share some ways to tone down (or bring up) the heat in this vegetarian tikka masala.

Ingredient Notes

Coconut oil: Used for cooking veggies, it gives a sweet taste and handles the medium-high heat we’re cooking with.
Onion, carrot, and red pepper: Sautéing them until crisp-tender releases extra flavor.
Garlic and ginger: Mince them finely to spread their flavors evenly throughout the dish. I highly recommend using fresh but jarred or paste will work.
Spices: This recipe calls for quite a few spices, but if you cook many Indian dishes, you likely already have them in your cabinet.
Tomato paste and fire-roasted crushed tomatoes: This type of tomato is charred over a flame before being crushed and canned, in a pinch regular crushed tomatoes will work.
Chickpeas: Canned chickpeas provide vegetarian protein for the dish. Remember to rinse them well before use.
Coconut milk: Typically, tikka masala uses heavy cream, but for a lighter version, this recipe uses coconut milk. You’re welcome to use heavy cream in place of the coconut milk if you’d prefer.
Sweet peas and fresh cilantro: Adding these at the end of cooking keeps their bright color and fresh flavor. You can leave these out or swap the cilantro for parsley.

QUICK TIP

Many coconut milk types are available, but look for shelf-stable cans, typically found in the international aisle with Latin or Asian products. Imperial Kitchen® is my go-to brand, easily found in local stores.

How To Make Vegetarian Tikka Masala

Cook veggies: Heat coconut oil in a pot and cook the veggies until they’re soft.
Add garlic, ginger, and spices. stirring often helps mix the flavors well.
Mix in tomato paste and tomatoes and cook to make it tasty. Scraping the pot’s bottom as you stir helps mix in all the flavorful bits into the sauce.
Add chickpeas and coconut milk and cook it all together. Simmering on low heat makes the sauce thick and flavorful.
Stir in peas and cilantro at the end. Adding these last keeps them fresh and colorful.
Serve: Have it with rice, Greek yogurt, and warm naan. Greek yogurt cools down the spice and makes it creamy.

Vegetarian Tikka Masala Tips

Make ahead: This dish improves with time, so it’s perfect for preparing in advance, especially if you’re expecting guests. It makes things stress-free!
Dice the veggies: Make sure to cut the carrot, onion, and bell pepper into tiny, even pieces so they cook well. For a faster way, you can chop these veggies quickly in a food processor!
Adjust the spice: For a spicier dish, add cayenne pepper or more red pepper flakes little by little to suit your taste. If it’s too spicy, use less red pepper flakes and have some Greek yogurt with the meal to make it milder.
Build the flavors step by step: It might feel slow to add and cook ingredients one bit at a time, but this makes the meal tastier. Cooking spices with the veggies, adding tomatoes for sweetness, and making the chickpeas tender all add layers of flavor.

STORAGE

Storage: Let it cool, then store in an airtight container in the fridge for up to 4 days. The flavors even get better the next day as they mix together more.
Freeze: Add your vegetarian tikka masala to a gallon size bag or airtight container and freeze for up to 2 months. When you’re ready to enjoy again thaw it in the fridge, then warm it up slowly.

More Vegetarian Recipes

Vegetarian Shepherd’s Pie with a mashed potato topping
Pinto Bean Tacos with quick pickled onions
Vegetable Curry with cauliflower and sweet potatoes
Black Bean Bowls with a cashew-cilantro sauce
Vegetarian Lettuce Wraps with a green onion vinaigrette

Lentil Salad

by Chelsea Lords

This zippy, fresh Lentil Salad is my latest obsession! With tender lentils, fresh veggies, and the ultimate tangy lemon vinaigrette, you are going to be hooked on this recipe!

We love lentils! Use up leftover lentils in this Lentil Soup, this hearty Lentil Bolognese, or this Lentil Curry.

Lentil Salad

When my husband and I traveled to Dubai, we enjoyed so many incredible regional dishes. This Vegetable Masala and Curry Lentil Soup were both inspired by the trip. And we’re adding another recipe inspired by our trip to the mix –Lentil Salad.

We had so many variations of lentil salads during our vacation and I could not get enough of them. I know, I know, you’re probably thinking, really Chelsea– a lentil salad?! It doesn’t sound like something to leave a lasting impression, but since coming home, I haven’t been able to get those salads out of my mind! I’ve re-created our favorite of the many lentil salads we enjoyed in Dubai (with a few tweaks of my own, of course).

QUICK TIP

Lentils are very economical and they’re packed with protein, making them filling and sustaining. Only 1/2 cup of cooked lentils provides about 12 grams of protein!

Let’s talk lentils

First things first, make sure you’ve got the freshest dried lentils possible. Older lentils take a lot longer to cook and often shed their skins during cooking. Here’s information on how to tell if your lentils are fresh.

Lentils do not need to be soaked before using in this salad. You do, however, want to give them a good rinse in a colander (with cold water). Sift through the lentils to make sure there aren’t shriveled lentils or bits of debris away that got missed.

You’ll want to use dried lentils for this salad; here’s why I use brown lentils and recommend brown or green lentils:

Brown/green lentils cook quickly (between 20 and 30 minutes) and have a mild flavor.
Red/orange lentils are more processed, break down quickly (about 20 minutes), and then turn mushy; this is ideal in many Indian curry dishes where the lentils are meant to thicken the dish, but they don’t work well in a salad.
Puy lentils (French lentils) take nearly 45-50 minutes to cook, so it will make prep time on this salad quite a bit longer.

When using lentils in this salad, I like to cook them in a combination of vegetable or chicken stock and water. Don’t forget to add some salt to the lentils as they cook, to ensure they are well seasoned.

Lentil Salad Ingredients

Beyond the lentils, there are five primary salad ingredients, discussed below:

Sun-dried tomatoes with herbs. These are my current favorite sun-dried tomatoes. They’re sliced (julienne cut) and packed with herbs and olive oil, and pack such a punch of flavor in this salad. I don’t recommend the sun-dried tomatoes in a packet; they’re too dry for this salad.
Flat-leaf Italian parsley. Typically there is flat-leaf Italian parsley and curly parsley in the produce section of the store. Avoid curly parsley– it’s usually used as a garnish and won’t contribute much flavor to this salad. If you prefer, you can use fresh basil or cilantro instead.
English or Persian cucumbers (sometimes labeled as mini cucumbers). I don’t recommend regular cucumbers because they lack flavor and texture. They also break down more quickly, which isn’t ideal in this salad.
Red onion. We love the bite that red onion adds, but note that it does intensify as this dish is stored. If you are sensitive to red onion, feel free to reduce or leave out this ingredient. Alternatively, it can be replaced with green onions or shallots which are both a bit milder.
Feta cheese. This salty addition pulls everything together in this salad! Goat cheese is another good cheese alternative and if you don’t like either, the salad is still tasty without cheese — it just may need a bit extra salt.

Lemon vinaigrette

We dress Lentil Salad with a light, fresh, healthy, and tangy (and slightly sweet) vinaigrette. Here are a few tips:

Dress to your preference. I love a generously dressed salad, but you may feel differently. Add the dressing slowly and to your personal preference. You probably won’t want the entire batch of dressing on this salad, but then again, you just might want it all! I’d rather you have more than not enough. Leftover dressing stores nicely for up to a week in an airtight container in the fridge. (See “quick tip” below.)
- We often use leftover dressing over roasted vegetables, side salads, and raw garden veggies.
- Note that as the salad stores and sits, it continues to absorb the dressing–which makes it even more flavorful on day 2.
Use fresh lemon juice. Bottled lemon juice doesn’t pack the same flavor as fresh, and lemon is the main flavor here. The dressing also relies on lemon zest which another reason to use fresh lemon.

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Leftover dressing will separate and solidify a bit since olive oil solidifies at cold temperatures. Simply let the dressing stand at room temperature for about 20 minutes and then shake to re-combine– and it’s ready to use! If you don’t want extra dressing (and prefer a minimally dressed salad) feel free to make a half recipe of the dressing — it halves nicely!

Lentil Salad Variation Ideas

This salad is so easy to customize to make it just how you’d like it.

Below are a few other ideas:

Add some protein: Although this salad contains no meat, it still has plenty of protein, thanks to the lentils. That said, it still lends well to adding additional protein; I recommend leftover shredded rotisserie chicken — a lemon-herb flavored one if you can find it! A side of grilled chicken is also a great option.
Use fresh cherry tomatoes: Halved cherry tomatoes will work great, either in addition to or instead of the sun-dried tomatoes.
Add more veggies: If you want even more toppings, add in some more veggies. Some ideas include Kalamata or black olives, roasted red bell peppers, chopped green bell pepper, roasted zucchini, or eggplant.
Swap dressing: If want a different dressing, I’d recommend a good balsamic vinaigrette instead. Try the citrus-balsamic dressing on this Beet Salad or the plain balsamic dressing on this Panzanella Salad.

Lentil Salad Storage

Once dressed, this salad stores nicely for up to 3 days. Be sure to toss it well before serving it; the dressing settles at the bottom of the container as it stores. If you plan on storing this salad and enjoying it for a few days, I recommend adding all of the dressing. The lentils do continue to soak up the dressing and become more and more flavorful as it sits in the fridge.

Lentil Salad FAQs

1What seasoning is good with lentils?

Lentils lend really well to all kinds of seasonings depending on the flavor you’re looking to achieve. In this recipe, we add Italian seasoning to the lentils, which pairs nicely with the veggies and lemon vinaigrette. Also, don’t forget to salt lentils to further enhance their flavor.

2Do you have to soak lentils?

No, lentils do not require soaking for this salad. Be sure to first rinse them before cooking and remove any debris or dust.

3How do I cook lentils?

1 cup of lentils needs about 3 cups of liquid to properly cook. I like cooking the lentils in vegetable or chicken stock and water to infuse extra flavor.

4Can you eat lentils cold the next day?

Absolutely! I like Lentil Salad even better the next day! The dressing has further infused the mixture and amped up the flavor.

5Are canned lentils already cooked?

Yes, canned lentils are already cooked and can save some time if you’re pressed for it. That said, canned lentils don’t have quite the same texture and flavor as dried lentils.

6Can I use canned lentils instead of dry?

You can, but I prefer using dried lentils in this salad for flavor and texture reasons — plus, they’re more economical. If you do opt to use canned lentils, be sure to thoroughly rinse them before using them in this salad.

7What does a bad lentil look like?

Even dried lentils can spoil or become moldy. Be sure to check dried lentils before cooking them. Lentils that smell sour or bad should be discarded. Lentils should have a mild and earthy smell. Bad lentils will also appear to be shriveled and discolored.

More nutrition-packed salads:

Caprese Quinoa Salad with a balsamic vinaigrette
Tuna-White Bean Salad served on toasted bread
Chipotle Chicken Salad with a chipotle vinaigrette
Asparagus Salad with couscous
Cobb Salad with an herb vinaigrette

Air Fryer Sweet Potato & Black Bean Egg Rolls

by Chelsea Lords

These Air Fryer Sweet Potato and Black Bean Egg Rolls are loaded with flavor and texture — tender sweet potatoes, savory black beans, and other taco-spiced veggies. Dip or drizzle a spiced chili-lime sauce over these egg rolls and be prepared for a new dinner addiction!

Not sure about Air Fryers? Check out our Air Fryer Guide!

Sweet Potato and Black Bean Egg Rolls

I’m sure you’re not too surprised to see one of my favorite combos showing up in egg rolls — sweet potatoes and black beans are frequent visitors in the recipes I share. Some of my favorites include these Vegetarian Tacos, these Sweet Potato Enchiladas, these Sweet Potato Burrito Bowls, or this Mexican Quinoa.

And today we’re combining this power couple in Air Fryer Egg Rolls! We’re loading them up with all kinds of veggies and dunking them in the most addictive chili-lime sauce. And one of the best things about these egg rolls? We make one seasoning blend and use it two different ways — part of it seasons the egg roll filling while another part seasons the sauce! More on the seasoning blend below.

Seasonings

The seasonings in these rolls are adapted from these practically famous Roasted Sweet Potatoes. A few notes on the seasonings:

Chili (not to be confused with chilli powder) powders can vary greatly in heat; we use McCormick® which is mild.
We typically use normal paprika in these egg rolls, but if you’d like a smokier, more intense flavor, use smoked paprika.
It’s easy to go on autopilot and add all the seasonings to the filling mixture, but be sure to set aside a little bit which will go in the chili-lime sauce.
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Chili or chilli? Many times chili is spelled both ways, but there is actually a big difference. Chilli (with two l’s) powder refers to unadulterated ground chilies. This is similar to American cayenne powder. Chili powder (with only one l) is ground chili peppers plus additional spices –cumin, garlic, onion, and others–and is ready to add to a pot of chili. And now you know!

Air Fryer Sweet Potato and Black Bean Egg Roll Filling

The two main ingredients in these Black Bean Egg Rolls are sweet potatoes and black beans; more on each below.

Sweet potatoes

Typically, sweet potatoes take quite a bit of time to cook until tender and they’re hard to chop when they’re unbaked. So we use a shortcut here — the microwave oven. It totally works, and the texture is still fantastic; microwaved sweet potatoes have tender flesh and soft skins that peel off in a cinch.

The only prep you have to do is poke a few small holes in the potato to provide a place for the steam to escape. Use a fork to pierce the potato a few times.
An 8-ounce (1/2 pound) sweet potato takes about 5 minutes to cook on 100% power. Larger sweet potatoes will take longer, and when cooking multiple potatoes at the same time, it will take even longer. Continue to microwave the potatoes in 1-minute bursts until the potatoes are cooked through.
You’ll know the potatoes are ready when they are easily pierced in the center with a fork.

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If you’re not microwaving the potatoes, I’d recommend cooking the potatoes according to this Baked Sweet Potatoes recipe first. Once tender, the peels pull off super easily, and then you’ll very finely dice the potatoes. Any overly large pieces will be a bit overwhelming in these Air Fryer Sweet Potato and Black Bean Egg Rolls.

Black beans

The other main ingredient in the filling of these egg rolls is black beans.

If you happen to have some leftovers from these from-scratch Black Beans, they’d be absolutely delightful in these egg rolls! But if you don’t have any, canned black beans work great here. Be sure to thoroughly rinse and drain the black beans. You’ll also want to make sure they’re dried off from being rinsed so they don’t water down the filling. A salad spinner comes in handy here!

Air Fryer Sweet Potato and Black Bean Egg Roll Tips

Keep the egg roll wrappers tightly covered right up until using them. They dry out quickly and will crack and crumble if they’re left out of the packaging too long.
We use light or fat-free sour cream. It’s a great way to save some calories and fat while still getting that great flavor and creaminess. Of course, regular sour cream works well too!
Don’t overcrowd the air fryer. Place the egg rolls in so they have a bit of space in between — don’t overlap or layer them for ultimate crispiness.
The sauce improves when made ahead of time. Whisk it together and refrigerate in an air-tight container until ready to use. The sauce will stay good for 5-7 days when stored properly in an airtight container (or Mason jar) in the fridge.

Don’t Have An Air Fryer?

Deep fry instead. These Black Bean Egg Rolls can be deep fried instead of air fried. Heat a pan with about an inch of canola or vegetable oil. Once the oil reaches 325 degrees F, add 3-4 egg rolls at a time. Rotate to evenly brown (~2 minutes per side) and once they are browned all over, remove them to a cooling rack (with a paper towel placed underneath).
Bake instead. Spray all sides of the egg rolls with cooking spray. Bake at 425 degrees F for 10-15 minutes, flipping at the halfway point, or until lightly browned. They don’t get super-crispy when baked.
Make them into a quesadilla or burrito instead. Fill up large tortillas with the fillings and roll them up tightly (or form them into a quesadilla). Heat a large griddle or nonstick skillet to medium heat. Once hot, spray all sides of the wraps with cooking spray and place seam-side-down into the pan or griddle. Cook until golden brown and crisp, about 2-4 minutes. Flip with tongs and cook for another 2-4 minutes or until golden and crisp. The filling should be hot and cheese melted. Serve with sauce and any other desired toppings.

Chili-Lime Sauce

This sauce is easy! We’ve already assembled the seasonings from the Black Bean Egg Roll filling mixture and just have to whisk those with a few ingredients and it’s ready to go. No blender needed! Below are a few quick tips:

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

More Air Fryer Recipes

Air Fryer Chicken Tenders with a honey-mustard sauce
Air Fryer Falafel with air-fried pita bread
Southwest Egg Rolls with a cilantro-lime sauce
Air Fryer Dutch Baby with a quick vanilla syrup
Honey Mustard Chicken Sausage and Veggies with broccoli