Chewy Granola Bars by Chelsea Lords These simple (no baking required) Chewy Granola Bars are made with oats, cashews, honey, peanut butter, miniature M&M’s, and chocolate chips. This recipe copycats store-bought Chewy® granola bars, but they’re so much more flavorful and loaded with great, filling ingredients. For date-sweetened granola bars, check out this granola bars recipe. For a chocolate-loaded version, try these chocolate granola bars next! Chewy Granola Bars I’ve shared before about my family’s affinity for homemade granola bars; I can’t make them frequently enough to ever build up a stockpile. My kiddos practically inhale the entire batch of bars the day they’re made! The other day, my oldest son had a Chewy granola bar with miniature M&M’s at school and he informed me I’d been holding out on him by not adding M&M’s to the bars I make for them. So while I do have a few different granola bar recipes on the site, I decided to make a very basic recipe like you’d find in the granola bar aisle of the grocery store, but, of course, make it a lot tastier. And I’m glad to report the boys gave these two thumbs up and freely admitted they were better than the store-bought ones (and better than all my other granola bar recipes because of the M&M’s inclusion ha!). Ingredients In Chewy Granola Bars Creamy Peanut Butter: Be sure to use creamy peanut butter to make sure you get that smooth consistency. Honey: You can also use maple syrup in place of the honey for a different flavor. Coconut Oil: Measure the coconut oil while it’s solid. Old-fashioned Oats: Makes sure it’s old-fashioned oats, using quick or steel-cut oats will give this a different texture. Shredded Coconut: Totally optional but toasting the coconut before adding can add so much flavor. Roasted and Salted Cashews: Adjust salt if using salted cashews or peanut butter. Mini Chocolate Chips and Miniature M&M’s: Can be substituted with chopped chocolate or other mix-ins like dried fruits or nuts. Chewy Granola Bar Tips Line the pan with parchment paper, leaving an overhang for easy removal. These bars are nearly impossible to get out nicely in an unlined pan. Aluminum foil will also work in a pinch, but parchment paper is the top choice. Adjust the salt. If you use salted nuts in the recipe, you may want to decrease the amount of added salt. Additionally, if the peanut butter used is salted, or you are sensitive to salt, you may also want to reduce the amount. Be sure to use old-fashioned oats. Quick oats and steel-cut oats will both create the wrong texture and won’t work properly in these bars — it will end up more like granola than a granola bar. Use M&M Minis baking bits as opposed to buying the small tubes of miniature M&M’s. The baking bits are cheaper and easier to find. They can usually be found with other baking chips in the baking aisle of the grocery store. QUICK TIPFor extra flavor (without extra effort) use roasted and salted cashews in these bars. If you only have raw cashews, you can quickly toast them in the oven. (Toast the oats while you’re at it!) Add the oats and cashews to a lined sheet pan and bake for 8-10 minutes at 350 degrees F, stirring once halfway in between. The cashews and oats should smell fragrant, but not burned. How to keep granola bars from falling apart Make sure there is enough of the syrup mixture. Make sure to measure the honey and peanut butter to the top of the measuring cup and scoop every bit of it into the pot. Additionally, measure the coconut oil in its solid (not melted) state. Don’t reduce the amount of honey, peanut butter, or coconut oil. Every bit of the syrup is needed to ensure the bars stay together. Coarsely chop the cashews. If the pieces of cashew are too large, they will cause these chewy granola bars to fall apart easier; plus, whole cashews can be overwhelming in a bite. Compress the mixture firmly into the pan. Press the granola mixture firmly into the pan; use the bottom of a 1-cup measuring cup to get leverage in pressing the mixture down. Chill the finished bars. While hot or even warm, the bars will crumble into granola instead of a bar. Make sure the bars are allowed adequate time to set up and harden to ensure they’ll be completely firm. Additionally, Chewy Granola Bars continue to firm up as the oats absorb the syrup mixture. Cut the bars with a large, sharp knife. These bars are more prone to falling apart if a dull knife is being shimmied into the bars. Chewy Granola Bar Variation Ideas Nuts: Pretty much any coarsely chopped nuts will work in these Chewy Granola Bars. You can use a single variety of nuts or a combination of several different types of nuts (as long as quantities remain consistent — 3/4 cup total of nuts in these bars). If you aren’t a fan of cashews, try one of these other ideas: pistachios, almonds (whole or slivered), walnuts, pecans, peanuts, or hazelnuts Chocolate chips: For healthier bars, dark chocolate chips can be used instead of the semi-sweet chocolate chips listed in the recipe. Peanut butter candy: Try some Reeses’ Pieces® or maybe even some Heath® bits to substitute for the M&M’s. M&M’s: For healthier bars, the M&M’s can be left out, no other changes necessary! For thinner bars, use a 9×9-inch baking pan, and for thicker bars use an 8×8-inch pan. Use a different nut butter: Swap out the peanut butter for almond butter, cashew butter, or another nut butter. Depending on the type used, you may need slightly more of it (almond butter tends to be slightly drier than peanut butter). You’ll know you need more if the mixture is crumbling and not coming together nicely. Add additional nut butter slowly; use 1-2 tablespoons at a time. Swap the sweetener: Switch maple syrup for agave nectar or honey. Switch out the oil: While I don’t recommend any other oil besides coconut oil (which hardens again when chilled– unlike other oils), you could use unsalted butter instead of oil. QUICK TIPFor gluten-free Chewy Granola Bars: While the ingredients in these bars are naturally gluten-free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten. Chewy Granola Bar storage Wrap each bar individually in plastic wrap and then keep the wrapped bars in a larger container or resealable plastic bag in the fridge — perfect for on-the-go snacks! We do prefer these bars straight out of the fridge. Chewy Granola Bars will stay fresh for up to a week when stored in an airtight container in the fridge. To freeze: Space the bars on a lined plate or tray in the freezer. Once they’re firm (about 1-2 hours), individually wrap each bar and transfer to a larger 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 30 minutes. You could also pop them in the microwave for 10-15 seconds. More nutritious snacks Blueberry Oatmeal Bars with dried blueberries Oatmeal Energy Balls with dark chocolate and coconut Peanut Butter Protein Shake with frozen banana Peanut Butter Granola with chocolate Overnight Oats with four different recipes! QUICK TIPTake your time pressing the granola bar mixture into the pan; the harder and firmer you press down, the better they’ll hold together. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chewy Granola Bars 5 from 2 votes - Review this recipe These simple (no baking required) Chewy Granola Bars are made with oats, cashews, honey, peanut butter, miniature M&M's, and chocolate chips. SAVE TO RECIPE BOX Print Recipe Chewy Granola Bars 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These simple (no baking required) Chewy Granola Bars are made with oats, cashews, honey, peanut butter, miniature M&M's, and chocolate chips. Course Breakfast, Dessert, Snack Cuisine American, Healthy, Vegan, Vegetarian Keyword chewy granola bars Prep Time 35 minutes minutes Cook Time 3 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 38 minutes minutes Servings 12 bars Chelsea Lords Calories 448kcal Author Chelsea Lords Cost $6.12 Ingredients▢ 3/4 cup creamy peanut butter (we use Skippy)▢ 1/2 cup honey▢ 2 tablespoons coconut oil (measured in solid state)▢ 1/2 teaspoon fine sea salt (Note 1)▢ 1 and 1/2 teaspoons pure vanilla extract▢ 2 cups old-fashioned oats (not quick/steel-cut oats)▢ 1/4 cup shredded coconut▢ 3/4 cup roasted and salted cashews, coarsely chopped (measured before chopping)▢ 1/4 cup + 2 tablespoons mini chocolate chips, divided▢ 1/4 cup + 2 tablespoons miniature M&M's dividedUS - Metric USMetric InstructionsPREP: Line an 8x8-inch or 9x9-inch pan with parchment paper, leaving an overhang for easy removal. (8x8 for thicker bars and 9x9 for slightly thinner bars.)SYRUP MIXTURE: Add the peanut butter, honey, and coconut oil together in a medium-sized pot. Cook, over medium heat, stirring frequently, until melted and smooth. Bring to a simmer (just below boiling, but don't boil) and cook for 1 minute, stirring constantly. Remove from heat and let cool for 3 minutes. Then stir in the salt and vanilla.OATS, COCONUT, AND NUTS: Add in the oats, coconut, and coarsely chopped cashews. Stir until completely combined. Set aside to slightly cool (this keeps the chocolate and M&M's from melting too much) for about 15-25 minutes. Once cooled to room temperature (it's okay if they're still a little warm and chocolate melts a bit; that actually helps hold the bars together), stir in 1/4 cup chocolate chips and 1/4 cup M&M's. Mix until just combined.FORM BARS: Transfer the mixture from the pot into the prepared and lined pan. Press the mixture very firmly and evenly into the bottom of the pan. Use the bottom of a 1-cup measuring cup to get leverage in pressing the mixture down. Once evenly and firmly pressed down, sprinkle the remaining 2 tablespoons chocolate chips and 2 tablespoons M&M's onto the tops of the bars and gently press. Cover the pan and refrigerate for 1 hour.ENJOY: Using the parchment paper overhang, lift the bars from the pan and cut them into individual bars. We typically cut out 12 bars. STORAGE: Once cut, wrap each bar individually in plastic wrap and then keep the wrapped bars in a larger container or zipper-top plastic bag in the fridge -- perfect for on-the-go snacks! We prefer these bars straight out of the fridge. These bars will stay fresh for up to a week when stored in an airtight container in the fridge. TO FREEZE: Space the bars on a lined plate or tray in the freezer. Once firm (about 1-2 hours), individually wrap each bar and transfer to a larger airtight bag or freezer container. They’ll last up to 6 months in the freezer. To thaw: Pull one out and let it stand for about 30 minutes. You could also pop them in the microwave for 10-15 seconds. Video Recipe NotesNote 1: If you use salted cashews in the recipe, you may want to decrease the amount of added salt. Additionally, if the peanut butter you use is salted, or you are sensitive to salt, you may want to reduce the amount. Add slowly to personal preference. Nutrition FactsServing: 1serving | Calories: 448kcal | Carbohydrates: 52g | Protein: 12g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 282mg | Potassium: 345mg | Fiber: 6g | Sugar: 19g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 46mg | 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.
Chocolate Chia Seed Pudding by Chelsea Lords This Chocolate Chia Seed Pudding is loaded with good-for-you ingredients. Don’t worry, though– we’re not skimping on flavor! This pudding is deeply chocolatey, perfectly sweet, and ultra-creamy. We blend it up to give it a luxuriously smooth texture while the chia seeds are still able to thicken it nicely. Try our vanilla version (non-blended) Chia Seed Pudding next! Chocolate Chia Seed Pudding Chia seeds are pretty incredible — not only for their health properties but also how they’re able to gel and thicken other foods. They are the perfect addition to creating a creamy and rich chocolate pudding without using any eggs or cornstarch. So if you’d love to reap the benefits of chia seeds, but can’t quite get on board with their tapioca-like consistency, Chocolate Chia Seed Pudding is just the recipe for you. It’s ultra-smooth and thick, deeply chocolate-y, and loaded with good-for-you ingredients. Below I break down all the ingredients in this chocolate chia pudding. Ingredients Macadamia nut milk. While any plant-based milk works here, our personal favorite is macadamia nut milk. Unsweetened vanilla almond or cashew milk are also great here. Chia seeds. These seeds are what load lots of nutrition into this pudding and ensure it gets nice and thick. You can find chia seeds in the health food sections, bulk food sections, the baking or spice aisle, or bulk food bins in your grocery store. Dutch-process cocoa powder. For flavor purposes, it’s very important to get a Dutched cocoa powder. It has a much richer and more robust flavor than plain cocoa powder. Hershey’s sells a “Special Dark” cocoa powder which is a Dutch-process cocoa powder that is readily available at most grocery stores. Pure maple syrup. Not to be confused with pancake syrup, pure maple syrup is a natural sweetener and it adds the perfect amount of sweetness to this chocolate pudding. While honey is usually an acceptable substitute, we found the flavor to be a little overwhelming when testing, so I’d recommend sticking to maple syrup. Salt and vanilla. These two ingredients intensify and balance the flavors in this pudding. Topping Ideas This Chocolate Chia Seed Pudding is great on its own, but if you’d like to jazz it up or serve it for a dessert, here are a few topping suggestions: Add some fresh fruit: Think strawberries, blueberries, blackberries, raspberries, or bananas. Top with a handful of coarsely chopped nuts such as dry roasted and lightly salted sliced almonds, pecans, or cashews. Drizzle on some nut butter: Almond butter, peanut butter, cashew butter, etc. make a nutty-chocolate chia pudding! Add whipped cream: Either coconut whipped cream or regular whipped cream (how to make whipped cream tutorial) add a rich finishing touch. Add chocolate shavings: Use a large chocolate bar and a vegetable peeler to drop chocolate curls directly onto the pudding. Chocolate Chia Seed Pudding Tips Blend until smooth: With a high-powered blender, this goes quickly, but with a less powerful blender, you may need to blend the mixture a few times to ensure all of the mixture is nice and smooth. Allow ample time for the pudding to set. Once the mixture has been transferred from a blender to a storage container, it needs a few hours for the chia seeds to “work their magic” and thicken everything into a rich pudding. Make ahead of time. We like enjoying these Chocolate Chia Seed Puddings for breakfast. We’ve found they do best being made the night before and stored in the fridge overnight. This ensures a nice, thick pudding with slightly intensified flavors. And come on, chocolate always makes breakfast better! STORAGE Store your Chocolate Chia Pudding in airtight containers in the refrigerator for up to 5-7 days. Add toppings right before serving for optimal freshness and texture. More make-ahead breakfast recipes Brownie Batter Overnight Oats with almond butter Chocolate Granola with chocolate chips and nuts Homemade Granola Bars with almonds Peach Overnight Oats with caramelized peaches and streusel topping Soft-Baked Oatmeal Breakfast Bars with chocolate chips FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Chia Seed Pudding 5 from 3 votes - Review this recipe This Chocolate Chia Seed Pudding is loaded with good-for-you ingredients, but don't worry-- we're not skimping on flavor! This pudding is deeply chocolatey, perfectly sweet, and ultra-creamy. Instead of eating this pudding as is, we blend it up to give it a luxuriously smooth texture while the chia seeds are still able to thicken it nicely. SAVE TO RECIPE BOX Print Recipe Chocolate Chia Seed Pudding 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Chocolate Chia Seed Pudding is loaded with good-for-you ingredients, but don't worry-- we're not skimping on flavor! This pudding is deeply chocolatey, perfectly sweet, and ultra-creamy. Instead of eating this pudding as is, we blend it up to give it a luxuriously smooth texture while the chia seeds are still able to thicken it nicely. Course Breakfast, Dessert, Snack, Vegetarian Cuisine American, Healthy, Vegan, Vegetarian Keyword chocolate chia seed pudding Prep Time 10 minutes minutes Chilling Time 2 hours hours Total Time 2 hours hours 10 minutes minutes Servings 2 servings Chelsea Lords Calories 213kcal Author Chelsea Lords Cost $3.82 Ingredients▢ 1 cup plant-based milk Note 1▢ 1/4 cup chia seeds▢ 2 tablespoons special dark cocoa powder Note 2▢ 2 tablespoons maple syrup Note 3▢ 1 teaspoon vanilla extract▢ 1/8 teaspoon fine sea saltOptional▢ Any desired toppings such as fresh fruit, coconut whipped cream, and dark chocolate shavings.US - Metric USMetric InstructionsCOMBINE: Add all the ingredients (except for optional toppings) to a small blender jar. Blend until completely smooth (you may need to run the blender 2+ times). Once completely smooth, use a spatula to scrape all of the mixture into airtight containers or jars.REFRIGERATE: Refrigerate the pudding for at least 2 hours (best after 8 hours) or the night before. Pudding will stay good for 5-7 days in the fridge.ENJOY: Enjoy as is or add some toppings such as fresh fruit, coconut whipped cream, and dark chocolate shavings. Video Recipe NotesNote 1: While any plant-based milk works here, our personal favorite is macadamia nut milk. Unsweetened vanilla almond or cashew milk are also great choices. Note 2: For flavor purposes, it’s very important to get a dutch process (Dutched) cocoa powder, which has a much richer and more robust flavor than plain cocoa powder. Hershey’s sells a “Special Dark” cocoa powder which is a Dutch-process cocoa powder readily available at most grocery stores. Note 3: Not to be confused with pancake syrup, pure maple syrup is a natural sweetener that adds the perfect amount of sweetness to the chocolate chia pudding. While honey is usually an acceptable substitute, we found the flavor to be a little overwhelming when testing, so I'd recommend sticking to maple syrup. Taste and add more for a sweeter dessert! Nutrition FactsServing: 1serving | Calories: 213kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 233mg | Potassium: 233mg | Fiber: 12g | Sugar: 9g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 209mg | 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.
Air Fryer Pizookie by Chelsea Lords This Air Fryer Pizookie can be ready in a fraction of the time that an oven-baked Pizookie is ready — plus, with this recipe, there are no special pans required (just some foil)! This Pizookie has a crisp crust with an ultra-gooey interior and pools of melty chocolate. Top your deep dish cookie with your favorites — vanilla bean ice cream and a drizzle of chocolate sauce or caramel sauce. This recipe is for a chocolate-chip Pizookie, but in this post, I’ll share how to easily customize flavors to try a different type of cookie or several different types of cookies at once. Love making desserts in the air fryer? Us too! Try our Air Fryer Donuts next! Not sure about Air Fryers? Check out our Air Fryer Guide! Air Fryer Pizookie As much as my family loves cookies (it’s a lot!), there is something so fun about having a big cookie pie, loaded with vanilla ice cream, for all of us to share around the table. Deep dish Pizookies are a favorite dessert in my home (we’re obsessed with this S’mores Pizookie), and now it’s even more readily available with an air fryer! Between waiting for the oven to preheat and then baking a Pizookie it takes nearly twice as long as an air fryer will take. Recipe expectations The texture of this deep dish Air Fryer Pizookie is slightly different. The edges, bottom, and top of the cookie are more crispy while the interior is very soft, chewy, and slightly more underbaked. If you don’t enjoy a gooey, slightly under-baked cookie, this recipe probably won’t be your favorite. (Try these DoubleTree® Cookies for a crispier cookie.) It’s also best to eat this Pizookie right out of the air fryer. Leftovers don’t store very well — the slightly under-baked interior tends to make the rest of the cookie mushy as it sits. So plan to bake and eat this in one sitting for best results. QUICK TIP Pizookie is a hybrid word combining pizza and cookie. It’s perfect for those days when you need a pizza-sized cookie! Pizookie is actually a registered trademark with BJ’s Restaurants and Brewhouses, but is also featured in many other restaurants. Typically, pizookies are made in a cast-iron skillet, but this recipe using an air fryer cuts the cooking time down considerably! Air Fryer Pizookie Tools Needed Air fryer. I use, love, and recommend this Air Fryer (affiliate link). Air fryers do vary a bit from brand to brand, so timing may need to be slightly tweaked for your specific model when making this Pizookie. Aluminum foil. Instead of having to find a unique pan to insert into the air fryer insert, we’ve tested this recipe by using foil and it works perfectly! Stack two sheets of aluminum foil on top of each other and form them to fit the base of your air fryer insert, aiming to make it 2-3 inches tall. Generously grease with cooking spray and then, when ready to bake the Pizookie, press the cookie-filled foil “pan” into the heated air fryer (carefully to avoid burning yourself). Cooking spray. To ensure this Air Fryer Pizookie doesn’t stick too much to the bottom of the foil, be sure to generously grease the foil before adding in the dough. One dough, many possibilities. One of the fun things about an Air Fryer Pizookie is the potential for different flavors in one cookie. With sets of tastebuds in the family, we’ll usually do four different flavors of cookies all in one Pizookie. Even if everyone enjoys the same type of cookie, it’s fun to have a variety of flavors all in one dessert. Here’s what we do: Make the cookie dough. Whip together the dough, but don’t add in the chocolate chips. Separate the dough into four equal parts (just eyeballing it). Add one dough portion (at a time) to a separate smaller bowl and add in a handful of unique mix-ins (ideas below). Mix together that part of the dough and then press it into one quarter of the tin foil pan. Repeat. Using the remaining 3 sections of dough, add unique mix-ins, and then press into the remaining quadrants of the foil pan. Bake as indicated in the recipe card and enjoy! Recipe mix-in ideas As far as how much to add in, aim for 1/3 cup of add-ins per portion of dough. White chocolate macadamia nut: Add in equal parts coarsely chopped (dry roasted and lightly salted) macadamia nuts and white chocolate chips. Funfetti: Add in white chocolate chips (or milk chocolate) and 2-3 tablespoons jimmies-style sprinkles. Cookies and Cream: Add in a few coarsely chopped Oreo® cookies and some white or milk chocolate chips. Dark chocolate pistachio: Add in equal parts of coarsely chopped (dry roasted and lightly salted) pistachios and dark chocolate chips. Sprinkle sea salt flakes on the cookie as it comes out of the air fryer. Peanut butter: Add in equal parts of peanut butter baking chips, peanut butter M&M’s, and miniature Reese’s® cups. White chocolate cranberry: Add in equal parts of dried cranberries (or dried tart cherries) and white chocolate chips. Triple chocolate: Add in equal parts of milk chocolate chips, dark chocolate chips, and white chocolate chips. Other add-in ideas: Try pecans, walnuts, coarsely chopped candy bars (like KitKats, Snickers, etc.), Rolos, caramel bits. QUICK TIP Another way to change up your Air Fryer Pizookie is to add different flavors of ice cream on top. If making a peanut butter candy-filled Pizookie, consider adding a peanut butter flavored ice cream on top. Try a salted caramel ice cream over the Triple Chocolate Pizookie or add cookies and cream ice cream to the Cookies and Cream pizookie. Air Fryer Pizookie tips Air fry the insert first: We heat the air fryer insert for 10 minutes before adding our dough. This ensures a well-heated air fryer that will cook the bottom of the Pizookie at the same rate the top is cooked. We tested without heating the air fryer insert and the bottom ended up very doughy. Watch carefully. Air fryers will cook slightly differently from model to model, and there will also be variance depending on the size of your particular air fryer insert. Occasionally check to make sure the cookie isn’t burning. Air fryers cook a lot faster than an oven, so it can go from perfect to burnt in as little as a minute. More cookie recipes Our favorite soft and chewy Snickerdoodles Chocolate-Chip Cookie Bars Soft Sugar Cookies with cream cheese frosting and sprinkles Avalanche Cookies peanut butter no-bake cookies Cornmeal Cookies with white chocolate chips FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Air Fryer Pizookie 4.50 from 2 votes - Review this recipe This Air Fryer Pizookie can be ready in a fraction of the time that an oven-baked Pizookie is ready -- plus, with this recipe, there are no special pans required (just some foil)! This Pizookie has a crisp crust with an ultra-gooey interior and pools of melty chocolate. Top your deep dish cookie with your favorites -- vanilla bean ice cream and a drizzle of chocolate sauce or caramel sauce. SAVE TO RECIPE BOX Print Recipe Air Fryer Pizookie 4.50 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Air Fryer Pizookie can be ready in a fraction of the time that an oven-baked Pizookie is ready -- plus, with this recipe, there are no special pans required (just some foil)! This Pizookie has a crisp crust with an ultra-gooey interior and pools of melty chocolate. Top your deep dish cookie with your favorites -- vanilla bean ice cream and a drizzle of chocolate sauce or caramel sauce. Course Dessert, Snack Cuisine American Keyword Air Fryer Pizookie Prep Time 15 minutes minutes Cook Time 10 minutes minutes Total Time 25 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 808kcal Author Chelsea Lords Ingredients▢ 1/2 cup (8 tbsp) unsalted butter, melted and slightly cooled▢ 1/2 cup white granulated sugar▢ 1/2 cup light brown sugar, lightly packed▢ 1/2 tablespoon vanilla extract▢ 1 large egg▢ 1 and 1/2 cups white all-purpose flour (See Note 1)▢ 1/2 teaspoon baking soda▢ 1/2 teaspoon fine sea salt▢ 1 and 1/4 cups milk, dark, or semi-sweet chocolate chips (we like milk best)US - Metric USMetric InstructionsPREP: Use 2 sheets of foil to form a pan the size of your air fryer insert. Fold up the edges to be about 2 to 3-inches high. Generously grease this foil "pan" with nonstick cooking spray and set aside. Melt the butter in the microwave and let it cool back down to room temperature-- we don't want hot butter, or it will make the Pizookie greasy! WET INGREDIENTS: In a medium-sized bowl, whisk the melted and cooled butter, white sugar, and brown sugar until combined. Take your time until the butter and sugar fully integrate together. (It will seem like they won't, but keep whisking! It takes about 1-2 minutes.) Add in the egg and vanilla. Mix until combined. At this point, heat the air fryer (while empty) for 10 minutes at 350 degrees F. We need it very hot before adding in the dough.DRY INGREDIENTS: Add the flour, baking soda, and salt to the wet ingredients and mix to combine. Add in the chocolate chips and mix to incorporate.BAKE: Once you've got a smooth dough, add it to the prepared tin foil "pan". Press the dough firmly into one even layer. Remove the hot air fryer insert and carefully press your tin foil Pizookie into one even layer at the bottom of the air fryer insert. Place back in the air fryer and bake at 350 degrees for 8-10 minutes. (We do 10 minutes in my particular air fryer.) (See Note 1.)ENJOY: Remove and use tongs to pull the foil insert from the air fryer onto a large plate. Top with ice cream in the center, right out of the air fryer. Enjoy immediately -- it is supposed to be pretty gooey and slightly under-baked in the center. Because of this, the Pizookie doesn't store very well so best to be enjoyed as soon as you make it! Video Recipe NotesNote 1: Air fryers will cook slightly differently from model to model and there will also be variance depending on the size of your particular air fryer insert. Occasionally check to make sure the cookie isn’t burning. Keep in mind air fryers cook a lot faster than an oven, so it can go from perfect to burnt in as little as a minute. Nutrition FactsServing: 1serving | Calories: 808kcal | Carbohydrates: 110g | Protein: 10g | Fat: 36g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 311mg | Potassium: 387mg | Fiber: 6g | Sugar: 57g | Vitamin A: 562IU | Calcium: 66mg | Iron: 6mg 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.
Korean Beef Tacos by Chelsea Lords Korean Beef Tacos are a complete explosion of flavor! The tasty, marinated beef is loaded into charred tortillas and topped with a quick and crunchy veggie slaw and a delicious Sriracha-lime sauce. Korean Beef Tacos These tacos have been a while in the making. We found a fun hole-in-the-wall Korean restaurant months ago that had near perfect ratings on Yelp. And after trying their beef tacos, my husband begged me to re-create them. It took a few tries to get them just right, but my husband will tell you he likes this even better — score! Honestly, the beef alone is good enough for a meal! The marinade is super simple but results in some seriously flavor-packed beef. If you don’t want to go to all the effort of making tacos, whip up some rice and top it with this beef (maybe a little Sriracha mayo too?). Below I’ll break down the different components of these Korean beef tacos and give a little more detail for each component — the tortillas, beef with marinade, slaw, and sauce! It sounds like a lot, so I’ll also suggest some ways to simplify. Ingredients In Korean Beef Tacos Tortillas: I prefer street-sized flour tortillas, quickly charred or warmed for the best flavor and texture, either by charring directly over gas flames or warming in a nonstick skillet. Beef and marinade: If flank steak isn’t available, alternatives such as flat iron steak, hanger steak, or skirt steak can be used. Slaw: You can adjust spice levels according to preference. Optional Sauce: The sauce has only five ingredients. I recommend adding the Sriracha gradually, to personal taste and spice preference. QUICK TIP Sometimes a grocery store will label a flank steak under a different name such as a London Broil, Flank Steak Fillet, and/or Jiffy Steak. When in doubt, ask the person at the meat counter. If you can’t find a flank steak you can use flat iron steak, hanger steak, or skirt steak with this recipe. Korean Beef Taco Notes Spiciness. Overall, I’d say this recipe is fairly mild, but it certainly has some heat. To reduce the heat almost entirely, remove the Sriracha from the slaw and reduce the amount in the sauce. To add more heat, add an extra drizzle of Sriracha or Gochujang Sauce to the tacos. Make sure the skillet is hot before you add the marinated beef. High heat sears the surface of the meat, resulting in a juicier beef with an amazing char. (Char/color on the beef = flavor). Don’t overcrowd the skillet with beef –this lowers the temperature of the skillet and keeps the beef from charring nicely. Give the meat plenty of space to cook! Simplify these Korean Beef Tacos Serve over rice: Skip the tortillas and slaw. Add the marinated and cooked beef and some sauce on top with some avocado or (raw) matchstick carrots Replace the slaw: Use regular shredded cabbage (red or green) instead of the full-blown slaw recipe included. Simplify the sauce: Make a super-simple Sriracha mayo — just mayo (1/4 cup) and Sriracha (2-3 teaspoons)! Or just drizzle plain Sriracha over everything (or use gochujang sauce). More delicious taco recipes Ground Beef Naan Tacos with a simple herb sauce Chicken Tinga Tacos with quick pickled red onions Asian Chicken Tacos with a mango slaw Pinto Bean Tacos with avocado and fresh corn Baked Chicken Tacos with a cilantro-lime sauce FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Korean Beef Tacos 5 from 4 votes - Review this recipe These Korean Beef Tacos are a complete explosion of flavor and texture! The tasty marinated beef is loaded into charred tortillas and topped with a quick and crunchy veggie slaw and a delicious Sriracha-lime sauce. SAVE TO RECIPE BOX Print Recipe Korean Beef Tacos 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Korean Beef Tacos are a complete explosion of flavor and texture! The tasty marinated beef is loaded into charred tortillas and topped with a quick and crunchy veggie slaw and a delicious Sriracha-lime sauce. Course Dinner, Main Course Cuisine korean Keyword Korean Beef Tacos Prep Time 45 minutes minutes Cook Time 15 minutes minutes Marinating Time 1 hour hour Total Time 2 hours hours Servings 6 servings (~16-18 small tacos; 3 tacos per serving) Chelsea Lords Calories 480kcal Author Chelsea Lords Cost $15.12 IngredientsSteak & Marinade▢ 2 pounds flank steak▢ 1 tablespoon ginger root peeled and chopped▢ 1/3 cup regular (not lite) soy sauce▢ 1/4 cup light brown sugar, lightly packed▢ 1 tablespoon EACH: toasted sesame oil, fresh lime juice▢ 1 packed cup coarsely chopped yellow onion▢ 1 packed cup coarsely chopped Fuji apple▢ 4 cloves garlicQuick Slaw (OPTIONAL -- See Note 1)▢ 4 cups finely shredded green cabbage▢ 1 cup matchstick carrots▢ 1 cup matchstick-cut cucumbers (~2-3 Persian/Salad or 1 English cucumber)▢ 1 cup coarsely chopped cilantro (~1 bunch, stems and leaves, measure before chopping)▢ 1 tablespoon lime juice▢ 2 tablespoons EACH: regular soy sauce, rice vinegar, white granulated sugar▢ 1 tablespoon EACH: toasted sesame oil and sesame seeds▢ 1 teaspoon Sriracha sauceSauce▢ 1/4 cup + 2 tablespoons regular mayonnaise (we love Hellman's/Best Foods)▢ 2-1/4 teaspoons Sriracha sauce▢ 1 teaspoon EACH: white sugar and garlic powder▢ 3 tablespoons lime juice + 1/2 teaspoon lime zest▢ Fine sea salt and pepperTacos▢ Street-size flour tortillas + olive oil cooking spray▢ Optional: additional lime wedges and cilantro for servingUS - Metric USMetric InstructionsSTEAK MARINADE: Remove flank steak from packaging and pat dry all over with a paper towel. If the flank steak is wider than 4 inches, cut in half lengthwise. Then, against the grain, very thinly slice the flank steak into small strips. Place all the cut steak pieces in a large plastic bag. In a large/powerful food processor (or blender) add all the marinade ingredients. Pulse to finely chop and break down ingredients until you have a thick paste. (I know, it does not look appetizing!) Pour over the steak and then seal the bag without air. Massage the marinade into the steak and refrigerate for at least an hour up to overnight. (Even with just an hour of marinade time you'll still get lots of flavor!)SAUCE: While I'm making the marinade I like to also whip up the sauce so it can chill and get more flavorful. Combine all the sauce ingredients in a small bowl and stir briskly until smooth. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to preference). Cover and store in the fridge until ready to eat.SLAW: Combine all the ingredients listed under "slaw" (from cabbage to Sriracha) in a large bowl. Toss gently with tongs until well combined. Toss a few more times and right before serving. (See Note 1)COOK BEEF: Set out the beef for about 15-20 minutes before cooking (if it's super cold it will make the pan cool/meat less juicy). Set a large, heavy, non-stick pan on high heat for about 1-2 minute(s) without adding anything. We're going to cook the meat in batches now: use tongs to grab some of the meat and marinade and add to the hot pan. Quickly separate the meat into an even layer (so the meat is not overlapping/over-crowded). Meat should make a loud sizzle when added to the pan (this is how you know the pan is hot enough). Let the meat stand for 2-3 minutes or until lightly browned and then flip and continue to cook, stirring occasionally for another 2-3 minutes or until the beef is cooked and the marinade has caramelized on the meat. Transfer to a plate, cover with foil, and quickly wipe down the skillet with a paper towel and repeat until all the beef is cooked through.ASSEMBLY: Warm or char tortillas (See Note 2). Add beef, slaw, and lots of sauce on top! Enjoy immediately. Video Recipe NotesNote 1: If you don't want to make the slaw, these tacos are still extremely tasty. I'd recommend just adding a handful of green cabbage (tossed in a little soy sauce) for some crunch. Note 2: To char the tortillas: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and 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. Nutrition FactsCalories: 480kcal | Carbohydrates: 29g | Protein: 38g | Fat: 24g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1290mg | Potassium: 1255mg | Fiber: 7g | Sugar: 19g | Vitamin A: 9448IU | Vitamin C: 76mg | Calcium: 158mg | 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.
Banana Cupcakes (Cream Cheese Frosting) by Chelsea Lords These moist and sweet Banana Cupcakes, with a hint of cinnamon, are topped with creamy, rich vanilla-cinnamon cream cheese frosting—making them irresistibly delicious. We love using overripe bananas in baking! Be sure to try our Cinnamon Banana Bread, Banana Chocolate Chip Cake, or Banana Bread with Greek Yogurt the next time you find yourself with leftover overripe bananas. Banana Cupcakes Bananas are one of the most common common things I buy at the grocery store because my whole family loves them. They make such an easy snack so I’m always offering them to my kids. We are usually pretty good about eating most of the bananas before they go bad, but every couple of weeks I end up buying more than we finish and I’m left with a bunch of overripe bananas. If I’m being honest, I think we try to always leave a few bananas to over-ripen so we can make something delicious. (Like these Chocolate Banana Muffins, these Banana Pancakes, or these Banana Crumb Muffins). But the last few months, our project has been to use all those overripe bananas to perfect a recipe for banana cupcakes. My toddler is cupcake obsessed – he could eat cupcakes for every single meal if I let him! He also enjoys making them almost as much as he loves eating them! Ingredients Flour, Baking Soda, Baking Powder: These make the cupcake mix. Flour holds it together, and baking soda and powder make it rise. Spices: Use fresh spices for stronger flavor. You can also add more or less depending on how much spice you like. Butter, Brown & White Sugar: Mix room-temperature butter and sugars well to get light cupcakes. Bananas: We’re using 2 bananas to get 3/4 cup, depending on the size of your bananas you made need more or less. The riper the banana, the tastier and moister the cupcake. Eggs, Vanilla: Use eggs at room temperature to mix better. Buttermilk: Makes the cupcakes soft and slightly tangy. No buttermilk? Mix milk with vinegar as a backup. Cream Cheese Frosting: Use all at room temperature to make frosting easy to spread. QUICK TIP The frosting recipe that comes with this one makes a lot, enough to really pipe a tall pile of frosting on each cupcake, just like in the pictures. If you want less frosting, just make half the amount of the frosting recipe. How To Make Banana Cupcakes So let’s break down these incredible Banana Cupcakes, starting with a few tips on how to make them! Prep: Warm cold eggs quickly by placing them in warm water for 10 minutes. Preheat your oven and get your muffin tins ready. Mix Dry Ingredients: Combine flour, baking soda, baking powder, and spices in a bowl. Measure flour correctly by spooning and leveling it off to make sure your cupcakes aren’t too dense or wet. Combine Wet Ingredients: Cream the softened butter with sugars briefly to avoid excess air, then blend in mashed banana, eggs, and vanilla. Combine Dry and Wet Ingredients: Switch between adding dry ingredients and buttermilk to the wet mix, stirring just until blended to keep the cupcakes light. Bake: Fill cupcake liners three-quarters full and bake in the preheated oven. They’re done when they’re light golden, the toothpick test passes, and they have smooth, rounded tops. How To Speed Up The Ripening Process For Bananas Want to make these cupcakes but your bananas aren’t super ripe yet? No problem; it’s easy to do this! Take some bananas and put them on a baking sheet without peeling them. Bake them for 7-8 minutes in an oven that’s been heated to 350 degrees F. The bananas are done when their skins are completely black (you might need to turn them over to get them all black). Let the bananas cool down, and then they’re ready to be mashed for Banana Cupcakes. Tips For Success Use Ripe Bananas: The riper the bananas, the more flavor and moisture they’ll add to your cupcakes. Room Temperature Ingredients: Make sure ingredients like eggs, butter, and cream cheese are at room temperature to mix more evenly and to get a smoother batter. Don’t Overmix: Mix the batter just until the ingredients are combined to avoid dense cupcakes Mash Bananas Well: Mash bananas until smooth so they mix well in the batter, making the cupcakes taste and feel better. VARIATIONS Fun Banana Cupcake Flavor Variations Frosting: Instead of the cream cheese frosting, you can add a peanut butter frosting or a brown sugar buttercream to these cupcakes. Mix Ins: If you like nuts with your banana treats, you could mix in some chopped walnuts. Or, you could add some mini chocolate chips. If you decide to add nuts or mini chocolate chips, use about 3/4 cup for this mix! Make them mini: Use a mini muffin tin with paper liners and bake for 10-15 minutes. Check doneness at 10 minutes with a toothpick; if it comes out clean or with few crumbs, they’re ready. If wet, bake longer. Topping cupcakes: I love to add banana chips on the top. Buy them at the store with dried fruits or in the bulk section. Other options include adding ground cinnamon, cinnamon sugar, fresh banana slices, crushed toasted nuts, or candied pecans on top. STORAGE How To Store Banana Cupcakes Storing: Keep leftover cupcakes in a sealed container in the fridge with a paper towel to prevent excess moisture. Best enjoyed within 3-4 days, with flavors peaking on the second day. Freezing: Freeze unfrosted cupcakes by first placing them on a tray for 45 minutes, then storing in an airtight bag in the freezer for up to 2 months. Thaw in the fridge overnight before frosting. More Delicious Desserts Chewy Chocolate Chip Cookies with a “secret” ingredient that makes these the best! Magic Cookie Bars sweetened condensed milk gooey bars Carmelitas with a chocolate caramel center Mini Cheesecakes with a raspberry sauce topping Strawberry Scones with a simple glaze topping FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. The BEST EVER Banana Cupcakes 4.98 from 47 votes - Review this recipe These moist and sweet Banana Cupcakes, with a hint of cinnamon, are topped with creamy, rich vanilla-cinnamon cream cheese frosting—making them irresistibly delicious. SAVE TO RECIPE BOX Print Recipe The BEST EVER Banana Cupcakes 4.98 from 47 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These moist and sweet Banana Cupcakes, with a hint of cinnamon, are topped with creamy, rich vanilla-cinnamon cream cheese frosting—making them irresistibly delicious. Course Dessert, Snack Cuisine American, Vegetarian Keyword Banana Cupcakes Prep Time 15 minutes minutes Cook Time 18 minutes minutes Total Time 33 minutes minutes Servings 16 cupcakes Chelsea Lords Calories 423kcal Author Chelsea Lords Cost $5.12 IngredientsBanana Cupcakes▢ 1 and 1/2 cups white all-purpose flour▢ 1/2 teaspoon baking soda▢ 3/4 teaspoon baking powder▢ 1/4 teaspoon fine sea salt▢ 1/2 teaspoon ground cinnamon▢ 1/8 teaspoon ground nutmeg▢ 6 tablespoons (1/4 cup + 2 tablespoons) unsalted butter, softened to room temperature▢ 1/3 cup light brown sugar, packed▢ 1/2 cup granulated white sugar▢ 2 overripe bananas: measured to get 3/4 cup (185g)▢ 1 large egg▢ 1 large egg yolk▢ 1 teaspoon pure vanilla extract▢ 3/4 cup buttermilk (or use plain milk + vinegar -- see Note 1)Cream Cheese Frosting▢ 1/2 cup (8 tablespoons) unsalted butter, at room temperature▢ 1 package (8 oz.) full-fat cream cheese, at room temperature (do not use low fat)▢ 1/2 teaspoon vanilla bean paste, or use 1 teaspoon pure vanilla extract▢ 1/8 teaspoon fine sea salt▢ 1/4 teaspoon ground cinnamon▢ 3 cups powdered sugar▢ Optional: banana chips to garnishUS - Metric USMetric InstructionsPREP: Preheat oven to 350°F. Line a 12-cavity muffin pan with cupcake liners, a second pan with 4 liners, and fill unused cavities halfway with water. Set aside. (Note 2) DRY INGREDIENTS: Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl and set aside.WET INGREDIENTS: In a large bowl, beat butter, brown sugar, and white sugar until creamy using a hand mixer. Mash bananas to get 3/4 cup (185g) and blend into the mixture until smooth. Then add the egg, egg yolk, and vanilla, beating until smooth.ALTERNATE DRY INGREDIENTS AND BUTTERMILK: Alternate adding half the dry ingredients and half the buttermilk to the wet mixture, then repeat. Beat just until combined after each addition, avoiding overmixing.BAKE: Fill the prepared muffin cups 3/4 full with batter, distributing evenly among 16 cavities. (Note 2.) Bake at the preheated oven for 18-22 minutes or until a toothpick inserted comes out clean. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.For the frosting:FROSTING: While the cupcakes cool, make the frosting. Cream the room temperature butter and cream cheese until smooth, then mix in vanilla, salt, and cinnamon. Gradually add powdered sugar while mixing on low until smooth. Chill the frosting until ready to use.GARNISH: Frost the cooled cupcakes with cream cheese frosting and if desired, garnish with a banana chip.STORAGE: Banana Cupcakes taste better on the second day, with intensified flavors. No need to bake them the same day as the event. Store leftovers in an airtight container with a paper towel in the fridge to prevent sogginess, best enjoyed within 3-4 days. Unfrosted cupcakes can be frozen for up to 2 months. Video Recipe NotesNote 1: Make buttermilk by mixing 3/4 cup milk with 3/4 tablespoon vinegar or lemon juice, let sit for 5 minutes before using. Don't use plain milk for this recipe. Note 2: This recipe yields 16 cupcakes, requiring two muffin pans unless you have two 8-cavity pans. Fill empty cavities with water to prevent warping and ensure even heat distribution. Nutrition FactsCalories: 423kcal | Carbohydrates: 78g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 130mg | Potassium: 109mg | Fiber: 1g | Sugar: 58g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 40mg | 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.
Mango Salad by Chelsea Lords This vibrant, fresh, and lively Mango Salad is loaded with fresh fruit, cinnamon almonds, and dressed with a cinnamon-yogurt dressing. Be prepared for a salad addiction! Mango Salad My husband is obsessed with Zupas’ Mango Berry Salad, but he’ll tell you there is never enough fruit on it! So, of course, I re-created my own version and loaded up the fruit– just for him. 🙂 One of the best things about making your own meals is that you can customize them exactly how you want and in our case, that means adding more fruit and doubling up on those cinnamon almonds! While this salad is similar to the salad at Zupa’s, I wouldn’t say it’s a total replica. The dressing is quite a bit different, and we’re 100% obsessed with it. While cinnamon is not a common ingredient in too many dressings, it works so well in this yogurt-based dressing and beautifully complements the fruits, lettuce, and almonds. Cinnamon-Yogurt Dressing So let’s chat about this dressing. It’s unique, sweet, and completely crave-able! It’s also very easy to make with only four ingredients (not including salt and pepper). With so few ingredients, each one really matters, so let’s discuss those below: Mango yogurt. I tested this dressing with so many different yogurts! While any sweet yogurt (one that you enjoy eating plain) will work, test taster’s favorites were Chobani’s® Mango Greek Yogurt. Ground cinnamon. Admittedly a weird dressing ingredient, but we’re obsessed! The cinnamon just works with all the fruit and emphasizes the cinnamon-roasted almonds’ flavor in the salad. Honey. This dressing is on the sweet side, so feel free to scale down the honey (or add a bit more if using a less sweet yogurt). Mandarin oranges. The juice from mandarins/clementines is tart and sweet — the perfect balancing component to this dressing. We felt like regular orange juice wasn’t as flavorful in this dressing. Salt and pepper. A pinch of each helps to accentuate all the great flavors going on in this Mango Salad. Mango Salad Toppings We kept the salad toppings simple (see variation options for this Mango Salad in the following paragraph). Below are the four toppings in this salad and a few notes on how to pick the best fruit for this salad. Mango. We love honey mangoes (also known as Ataulfo or yellow mangoes) best in this salad, but regular mangoes work great as well. (Honey Mangoes are sweeter and creamier than regular mangoes.) To tell if the mangoes are ripe, gently squeeze the fruit. If it’s ripe, it will give slightly. Wait to make this salad until the mango is at peak ripeness for the best flavor and texture. Here’s a quick and helpful visual guide on how to cut a mango. Blueberries. Look for berries that are firm, dry, and plump. Size isn’t an indicator of maturity, but the color is. Blueberries should be deep purple-blue or even blueish black. Strawberries. Look for bright red, plump berries–strawberries don’t continue to ripen after being picked (what you see is what you get!). Cinnamon-roasted almonds. Either make your own or pick up a bag at the grocery store! When shopping for candied almonds, they’re typically found with other candied nuts, trail mixes, chips, and popcorn, not in the baking aisle where you’ll find plain nuts. Variation Ideas Add a diced avocado for some creaminess and good-for-you fats. Sprinkle in some cheese. Goat or feta cheese make nice complements to the fruits in this salad. Change up the dressing. If you’re unsure of the cinnamon-yogurt dressing, try a poppy seed dressing instead; we love the dressing on this Strawberry Poppy Seed Salad. Swap fruit. Change berries to your personal preference, such as blackberries or red raspberries instead of strawberries and blueberries. Feel free to add in more fruit; we’ve added a kiwi to this salad too and loved that! Adjust quantities. This salad has a high ratio of fruit to lettuce– which is exactly how we love it. Feel free to scale up or down the amount of fruit you add if you’d like the lettuce to be more central. STORAGE Once dressed, this Mango Salad needs to be eaten and enjoyed promptly. The dressing makes the lettuce wilt and berries soften. I’d recommend only dressing what you will enjoy the same day. Store the dressing and salad components separately. More salad recipes Chipotle Chicken Salad with a chipotle vinaigrette Spinach Salad with an apple-Dijon vinaigrette Strawberry Poppy Seed Salad with quick candied almonds Roasted Sweet Potato Salad with a lemon-balsamic vinaigrette Quinoa Fruit Salad with a citrus vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mango Salad 5 from 4 votes - Review this recipe This vibrant, fresh, and lively Mango Salad is loaded with fresh fruit, cinnamon almonds, and dressed with a cinnamon-yogurt dressing. Be prepared for a salad addiction! SAVE TO RECIPE BOX Print Recipe Mango Salad 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This vibrant, fresh, and lively Mango Salad is loaded with fresh fruit, cinnamon almonds, and dressed with a cinnamon-yogurt dressing. Be prepared for a salad addiction! Course Salad Cuisine American, Healthy, Vegetarian Keyword Mango Salad Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 357kcal Author Chelsea Lords Cost $8.91 Ingredients▢ 8 cups (5 oz.) spring mix lettuce blend or your favorite salad greens▢ 1 cup blueberries▢ 1 cup peeled and diced honey mango (~2 mangoes)▢ 1 cup thinly sliced or chopped strawberries▢ 1/2 cup coarsely chopped cinnamon-roasted almondsDressing▢ 1/4 cup mango yogurt (we love Chobani's mango yogurt)▢ 1 tablespoon + 1 teaspoon honey▢ 2 Mandarin oranges (1/2 teaspoon zest; 2 tablespoons (28g) juice)▢ 1/2 teaspoon ground cinnamonUS - Metric USMetric InstructionsDRESSING: Stir the mango yogurt well; measure out 1/4 cup and add to a small blender jar. Add in the honey, zest and juice of the mandarins, cinnamon, and a pinch of salt and pepper (I add 1/8 teaspoon each). Blend until smooth and then transfer to a jar and store in the fridge until ready to use.SALAD PREP: Add lettuce to a large bowl. Top with blueberries, strawberries, and mango. Add in the almonds. Drizzle the dressing (See Note 1) over the salad. You may not want all of the dressing on the salad, so add to personal preference. Toss and enjoy! Recipe NotesNote 1: Once dressed, Mango Salad needs to be eaten and enjoyed promptly. The dressing makes the lettuce wilt and berries soften. I’d recommend only dressing what you will enjoy the same day. Store the dressing and salad components separately. Nutrition FactsCalories: 357kcal | Carbohydrates: 70g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 138mg | Potassium: 1226mg | Fiber: 5g | Sugar: 47g | Vitamin A: 6359IU | Vitamin C: 184mg | Calcium: 143mg | Iron: 4mg 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.
Butter Chicken Meatballs by Chelsea Lords I’m channeling a favorite curry recipe — Butter Chicken— into these irresistible Butter Chicken Meatballs. Tender and flavorful chicken meatballs are tossed in a rich and creamy curry sauce. We love these meatballs served over basmati rice with lots of fresh cilantro and naan. If you’ve got a few minutes, the cucumber raita from these Ground Beef Naan Tacos makes a refreshing and delicious topping as well. Butter Chicken Meatballs Butter Chicken is one of my family’s favorite meals and when I found myself with some ground chicken intended for these Chicken Parmesan Meatballs but was missing some staple ingredients, I decided to create Butter Chicken Meatballs instead. These meatballs are bursting with flavor! They’re tender and juicy with crisp exteriors, bathed in the most luxuriously creamy and intensely flavored curry sauce. Butter Chicken Meatballs do require a bit of work, so while I don’t necessarily recommend them as a weeknight meal, these meatballs are a dish dressed to impress! If you have company coming, or when you’ve got some extra time on hand and are feeling ambitious in the kitchen, this is the dish to consider. Truthfully, though, we love them so much I make sure to carve out some extra time some days, anyway. Double-Purpose Spice Blend Many Indian dishes call for one group of seasonings for the chicken and different ones for the curry. I’ve combined the two processes, so you only have to make one spice blend. Half goes in the meatball mixture and the rest goes in the sauce. One of the best things about these Butter Chicken Meatballs is that the ingredients are very easily accessible. No need to go to a specialty store or order anything online; you should be able to find everything at your local grocery store! Butter Chicken Meatball Tips Don’t overwork the meat mixture. Stop mixing as soon as all the ingredients are incorporated into the ground chicken. Keep the ground chicken cold. The colder the ground chicken, the easier these meatballs are to roll and shape. Roll small, even-sized meatballs. In order for Butter Chicken Meatballs to cook through in time and evenly, be sure they’re all roughly the same size. This recipe makes about 32-34 meatballs that are all 1 tablespoon in size. QUICK TIP Invest in a meat thermometer — you’ll be amazed how handy it is! The meatballs need to be cooked to 160 degrees F (carryover heat takes them to 165 degrees F). Since cooking time will vary due to several factors, I always recommend using a digital meat thermometer to remove any guesswork on your end. Undercooked chicken meatballs aren’t safe to consume and overcooked meatballs will be dry and flavorless. Faster Butter Chicken Meatball preparation Meatballs are one of my favorite meals and since I make them so often, I’ve found that preparing the meatballs in stages saves time. Here’s what I mean by that: Start by scooping out even amounts of the meatball mixture. Use a lightly greased 1-tablespoon measuring spoon with nonstick cooking spray; press the measuring spoon into the meatball mixture and against the side of the bowl to get an evenly packed amount. Using your index finger, scoop the mixture out of the measuring spoon on to a prepared plate. Repeat with the remaining meat. Now, roll all the sectioned meat into even-sized, round meatballs. Finally, roll all the meatballs into the flour. QUICK TIPIt may not seem like it saves a lot of time, but it’s loads quicker than individually measuring out, shaping, and rolling one meatball at a time. If the meat mixture gets too sticky, chill it in the fridge or lightly spritz your hands with cooking spray. What to serve with Butter Chicken Meatballs Below are the three accompaniments we like with Butter Chicken Meatballs and I provide details to explain. We love Butter Chicken Meatballs served over basmati rice (or plain cooked white rice). I have a foolproof way to prepare nice and fluffy basmati rice every single time! See below. Serve naan on the side to scoop up the meatballs and sauce. We love toasting the naan; more on this follows. A very common accompaniment to Indian dishes is an easy cucumber and yogurt salad called raita. I’m sharing my raita recipe and it adds such a nice lightness and freshness to the rich curry. Cooking basmati rice Here’s how I cook the basmati rice: Measure the rice and rinse it in a fine-mesh sieve until the water runs clear. Place the rinsed rice in a bowl and cover it with water to soak for about 5-10 minutes. While the rice soaks, fill a large pot with water and set to boil. Once the water is at a rolling boil, drain the rice and add it to the pot. Cook, without reducing the heat, for 5 minutes (taste and ensure the rice is tender; add another minute if not) and then drain and fluff with a fork. Toasting naan If serving naan alongside these Butter Chicken Meatballs, I recommend charring it before serving. To do this, spray both sides of the naan with olive oil cooking spray and “grill” the bread on the stovetop over the open flame until slightly charred. Alternatively, warm the bread (covered with a damp paper towel) in the microwave. We like Stonefire® naan best, but if you’re feeling extra ambitious, you can also make your own naan! Homemade Raita 1/2 cup plain full-fat Greek yogurt (we love Greek Gods®) 1/2 cup finely chopped English (or Persian) cucumber 2 tablespoons chopped fresh cilantro 2 teaspoons chopped fresh green onions 1/4 teaspoon EACH: ground cumin, ground coriander, fine sea salt Add all the sauce ingredients to a medium-sized bowl. Stir until combined and then refrigerate. Spice Levels Butter Chicken is typically a much milder curry when compared to other Indian curries, so it’s very family friendly. My kids inhale my regular Butter Chicken and these Butter Chicken Meatballs are no different! You can certainly add more spice to this dish, but as written, it is mild with a tiny kick. To eliminate any kick at all, leave out the cayenne pepper. To increase the amount of heat, increase the amount of cayenne pepper to 1/4 teaspoon. More delicious curries Chicken Curry Soup with lots of veggies Coconut Curry Chicken reader favorite recipe! Chicken Tikka Masala with marinated grilled chicken Yellow Chicken Curry with potatoes Sweet Potato Coconut Curry Soup with chickpeas FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Butter Chicken Meatballs 5 from 2 votes - Review this recipe I'm channeling a favorite curry recipe -- Butter Chicken into these irresistible Butter Chicken Meatballs. Tender and flavorful chicken meatballs are tossed in a rich and creamy curry sauce. SAVE TO RECIPE BOX Print Recipe Butter Chicken Meatballs 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe I'm channeling a favorite curry recipe -- Butter Chicken into these irresistible Butter Chicken Meatballs. Tender and flavorful chicken meatballs are tossed in a rich and creamy curry sauce. Course Dinner, Main Course Cuisine Indian Keyword butter chicken meatballs Prep Time 45 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 898kcal Author Chelsea Lords Cost $6.72 IngredientsSpices▢ 2 tablespoons EACH: ground cumin, garam masala▢ 1 and 1/2 tablespoons EACH: ground turmeric and paprika▢ 1 and 1/2 tablespoons EACH: finely minced garlic, finely minced ginger (~4 cloves; ~1 inch piece)▢ 1/8 teaspoon cayenne pepper optionalMeatballs▢ 1 pound (16 oz.) ground chicken▢ 1/2 cup yellow onion grated on a box grater▢ 1/2 cup panko (See Note 1)▢ 1 large egg▢ 2 tablespoons finely chopped cilantro▢ 1 tablespoon freshly squeezed lemon juice▢ Fine sea salt and freshly cracked pepper▢ 1/3 cup white flour▢ 1/4 cup coconut oil (measured when solid)Curry▢ 3 tablespoons unsalted butter▢ 1 and 1/2 cups finely diced yellow onion (~1 very large onion)▢ 1 tablespoon white sugar▢ 2 tablespoons tomato paste▢ 1 can (14.5 oz.) fire-roasted crushed tomatoes▢ 1 and 1/4 cups heavy whipping cream▢ Serve with: cooked basmati rice, toasted Naan, and fresh cilantro (optional) (See Note 2)US - Metric USMetric InstructionsSPICE MIX: In a small bowl measure out and then stir together all the spices, garlic, and ginger (You can peel the ginger with a spoon or vegetable peeler and then finely mince it).CHICKEN MEATBALLS: In a large bowl, combine the ground chicken, grated yellow onion (peel and then grate on large holes of a box grater then measure to get a lightly packed and leveled 1/2 cup), panko, egg, cilantro, and lemon juice. Add 1/2 of the spice mix from step #1 (just eyeball out half of it) and season meatballs with salt and pepper to taste (I add 1 teaspoon of each). Knead the ingredients together until evenly combined. Do not overmix or overknead; stop as soon as ingredients are combined. Cover tightly and refrigerate this mixture until step 5.SAUCE: While meatball mixture is chilling, make the sauce. Heat the 3 tablespoons butter in a large skillet; add in the 1 and 1/2 cups finely diced onion and cook, stirring occasionally for 7-9 minutes. Reduce the heat if it begins to burn/brown-- we're looking for a golden color. Add in the 1 tablespoon sugar and continue to sauté until onions are lightly caramelized, another 3-5 minutes. We're adding layers of flavor, so don't rush this sautéing. Add in the other half of the spice mix and 2 tablespoons tomato paste. Stir for 2-3 minutes or until very fragrant. Reduce heat if the mixture begins to burn.SAUCE CONT.: Add in the fire-roasted crushed tomatoes and saute for 1 minute. Add in the 1 and 1/4 cup heavy cream and add salt and pepper to taste (I add 1 teaspoon salt and 1/2 teaspoon pepper). Stir, and reduce the heat to the lowest setting. Simmer for 15-20 minutes, stirring occasionally, or until the sauce has thickened and is fragrant. ROLL MEATBALLS IN FLOUR: While sauce is simmering, work on the meatballs, starting by preheating the oven to 350 degrees F. Add the 1/3 cup flour to a bowl and set aside. Here's my process for meatballs: Line a large plate or sheet pan with parchment paper. Lightly spritz a 1-tablespoon measuring spoon with nonstick cooking spray and then use that to portion out meatballs to the parchment paper-lined plate. Portion out all the meat onto the plate without rolling into balls. Once all the meat is portioned out, then roll each portion into a ball. Once all the balls have been rolled, give them all a quick roll in the flour. Tap off the excess flour and return the meatballs to the plate. By doing everything in a batch instead of one at a time, you'll find it goes so much quicker. SEAR MEATBALLS: Heat 1/4 cup of the coconut oil to medium-high heat in a large skillet. Add in half of the meatballs. Sauté for 4 minutes, turning with tongs after 2 minutes, until the meatballs are browned on the outsides, but not cooked through. Discard the parchment paper and return the meatballs to the plate (without the parchment paper)BAKE MEATBALLS: Repeat with the remaining meatballs, adding extra coconut oil if needed. Transfer meatballs to the plate and quickly rinse or wipe out the skillet. Spray with nonstick cooking spray. Return the rest of the meatballs to the oven-safe skillet. Place the skillet in the oven and bake 7-15 minutes or until the meatballs are completely cooked through (160 degrees F). I check the meatballs with an oven thermometer at 5 minutes and then check every 3 minutes after that. It usually takes about 12 minutes in my oven.FINISHING SAUCE: Meanwhile, transfer the simmered and thickened sauce to a blender. Blend until completely smooth and return to skillet. if desired, stir in some chopped cilantro here (I add about 1/3 cup). Once meatballs are cooked through, add them into the sauce and stir to coat.SERVE: Serve saucy meatballs over cooked basmati rice (See Note 2) and garnish with additional cilantro leaves (optional). Serve with toasted naan (See Note 3). Enjoy! Recipe NotesNote 1: Panko is a Japanese-style breadcrumb found near other breadcrumbs or in the Asian food aisle of your store. Note 2: Here’s how I cook the basmati rice: Measure the rice and rinse it in a fine-mesh sieve until the water runs clear. Place the rinsed rice in a bowl and cover it with water to soak for about 5-10 minutes. While the rice soaks, fill a large pot with water and set to boil. Once the water is at a rolling boil, drain the rice and add it to the pot. Cook, without reducing the heat, for 5 minutes (taste and ensure the rice is tender; add another minute if not) and then drain and fluff with a fork. Note 3: Here's how I toast naan: Spray both sides of the naan with olive oil cooking spray and “grill” the naan on the stovetop over the open flame until slightly charred. Alternatively, warm (covered with a damp paper towel) in the microwave. Nutrition FactsCalories: 898kcal | Carbohydrates: 55g | Protein: 31g | Fat: 63g | Saturated Fat: 39g | Cholesterol: 268mg | Sodium: 401mg | Potassium: 1021mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1578IU | Vitamin C: 13mg | Calcium: 152mg | Iron: 4mg 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.
Green Curry Noodle Soup by Chelsea Lords Green Curry Noodle Soup is the perfect cold-weather comfort food! Tender noodles in a luscious curry-spiced coconut milk broth with chicken and veggies — what’s not to love?! Green Curry Noodle Soup Recipe Where I’m at, a bit of a cold spell has hit and we’ve been covered in a thick blanket of snow for the last few days. Which only means one thing — a hearty and comforting bowl of soup is in order! While this Chicken Curry Soup was the first thing to come to mind, I also had a craving for some noodles and this tasty Vegetarian Thai Green Curry. So in an attempt to mash up all the cravings, we ended up with this very green, Green Curry Noodle Soup! It checks off all the boxes and is seriously comforting in the cold weather! Plus the whole family went nuts about it and it doesn’t take too long to whip together — win-win! What Is Green Curry Sauce Made Of? Green curry paste will differ a bit from brand to brand but typically you’ll find fresh green chiles, garlic, wild ginger, shallot, lemongrass, salt, Kaffir lime, sugar, galangal, spices (coriander seeds, cumin, cardamom, turmeric), pepper in the ingredient list. The green curry paste in this recipe is the main flavor of this soup. Over the past few years, red and green curry pastes have become more mainstream and easier to find in regular grocery stores. Where to find: You’ll likely find it in the international section of your grocery store. You’ll also find it in Asian grocery stores or online. What brand to use: We’ve tested this soup with both Maesri® and Thai Kitchen®. Is Green Curry Spicy? Green curry paste can be fairly spicy or completely mild– depending on the brand. The intensity of the curry paste will vary from brand to brand. You’ll want to use enough to ensure bold flavors without too much heat, but keep in mind coconut milk sweetness offsets the heat a lot. QUICK TIP Add green curry paste slowly and to taste in this Green Curry Noodle Soup. You can always add more at the end for bolder flavors or more spice! What Goes Well With Green Curry? Noodles, chicken, and frozen edamame are our favorite pairings with this Thai Green Curry Soup! More on each below: Noodles We love lo mein noodles (also found in the international section of your grocery store) best. We have also tried ramen noodles (discard seasoning packets) and enjoyed those. In a pinch even thin spaghetti will work — pretty much any thin long noodles you have on hand is a good bet. Green curry rice noodle soup: We also tested rice noodles and enjoyed them, but the kids weren’t as enthusiastic. QUICK TIP Whatever noodles you opt to add to this Green Curry Noodle Soup, make sure you’re boiling about 4 ounces — we’ve found this to be the perfect amount for the broth and chicken quantity. Chicken Buying a 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 — many grocery stores sell this conveniently prepared chicken! Or make this grilled chicken and save some leftovers for this recipe. To make Vegetarian Green Curry Noodle Soup, leave out the chicken or replace the chicken stock with vegetable stock. Edamame Frozen shelled edamame: Edamame is sold fresh or frozen in the store, but I typically use the frozen shelled soybeans since it’s hard for me to find fresh in my area. Don’t worry about thawing or boiling beforehand– they cook perfectly from frozen in the broth. Coconut Milk Notes Coconut milk is an integral part of this soup. It’s sweet and nicely balances the spice from the curry paste. It’s also thick and creamy, which makes the soup taste rich and indulgent. Look for shelf-stable, not refrigerated, cans of coconut milk. You’ll find canned coconut milk on the international aisle, with Latin or Asian products. We used Imperial Kitchen® when testing this recipe. Use full-fat coconut milk for the best flavor and thickness. Lite coconut milk won’t offset the spice of the curry paste or offer the rich, full flavor that regular coconut milk will. Stay away from cream of coconut, which is far too sweet. Coconut cream is too thick (and overpoweringly coconut flavored) for this soup. VARIATIONS Green Curry Noodle Soup Variations Fish sauce is a common finishing ingredient in a Thai green curry chicken soup — it adds that final seasoning and umami flavor. Feel free to replace the soy sauce with fish sauce. To make this Green curry Noodle Soup vegan, use vegetable stock instead of chicken stock and leave out the chicken. If you can’t find shelled edamame, try frozen peas instead! Green Curry Noodle Soup Tips Take time to sauté the curry paste and ground coriander. Instead of immediately dumping everything else into the pot, we want to take time to sauté the ingredients thoroughly, which creates a more heightened flavor dimension. Finishing the soup. After the soup has simmered, it’s time to really bring the flavors alive! This is where some taste testing and experimentation come on your part. Add in extra fresh lime juice, sugar, soy sauce, salt, etc. all to personal preference. The amounts of these ingredients will vary based on the curry paste and coconut milk you used and your personal taste preferences. Salt is hugely important in helping to bring out and enhance existing flavors. STORAGE Green Curry Noodle Soup Storage One of my favorite things about curry recipes is how well they store! Leftovers only get more and more flavorful as they sit. That said, separate the broth from the noodles and chicken for storage. If you won’t be eating all of the soup on the same day, package up the noodles and chicken in one container with the broth in a separate one. To enjoy leftovers, heat the broth and pour over the chicken and noodles to warm those through. More Comforting Soup Recipes Sweet Potato Coconut Curry Soup with chickpeas Vegetable Noodle Soup with orzo noodles Creamy Chicken Noodle Soup with loads of veggies Chickpea Soup with red lentils Creamy White Bean and Sausage Soup with baby spinach FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Green Curry Noodle Soup 5 from 1 vote - Review this recipe This Green Curry Noodle Soup is the perfect cold-weather comfort food! Tender noodles in a luscious curry-spiced coconut milk broth with chicken and veggies -- what's not to love?! SAVE TO RECIPE BOX Print Recipe Green Curry Noodle Soup 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This Green Curry Noodle Soup is the perfect cold-weather comfort food! Tender noodles in a luscious curry-spiced coconut milk broth with chicken and veggies -- what's not to love?! Course Dinner, Main Course, Soup Cuisine Healthy, Thai Keyword Green Curry Noodle Soup Prep Time 15 minutes minutes Cook Time 20 minutes minutes Total Time 35 minutes minutes Servings 4 large bowls Chelsea Lords Calories 521kcal Author Chelsea Lords Cost $8.92 Ingredients▢ 1 tablespoon oil (coconut or vegetable)▢ 1 bunch green onions▢ 1 tablespoon each: ginger paste, minced garlic, lemongrass paste (optional) (Note 1)▢ 3-6 tablespoons green curry paste, add to taste (Note 2)▢ 2 teaspoons ground coriander▢ 1 carton (32 oz.) chicken stock (4 cups; 907g)▢ 1 can (13.5 oz; 400mL) full-fat coconut milk (Note 3)▢ 2 tablespoons each regular soy sauce (not lite/low sodium), lime juice▢ 1-1/2 cups frozen shelled edamame (or frozen peas)▢ 4 oz. lo mein noodles (Note 4)▢ 2 cups diced rotisserie or leftover grilled chicken▢ Salt & pepper▢ Optional: 2-3 teaspoons light brown sugar, if needed, lime kaffir leaves, cilantro, extra lime wedges, SrirachaUS - Metric USMetric InstructionsOIL AND AROMATICS: Add oil to a large soup pot over medium-low heat. Thinly slice green onions and separate the white part from the green (save the top half for garnish). Measure out 1/2 cup of the white part of the sliced onions and add to pot along with ginger, garlic, and lemongrass. Sauté until soft, 3-5 minutes. While you get this going, bring a large pot of water to boil for the noodles.SIMMER: Once the green onions are soft, add in curry paste and ground coriander. Stir constantly for 2-4 minutes or until very fragrant. Don't rush this-- we're creating the foundation of flavor. Increase heat to medium high and while stirring constantly and scraping the bottom of the pot, gradually add in 1 cup of chicken stock until incorporated. Add in the rest of the chicken stock and the entire can of coconut milk. Stir until smooth then add in the frozen edamame, soy sauce, and lime juice.FINISH BROTH: Bring to a simmer. Once simmering, reduce the heat to maintain a gentle simmer and cook uncovered for 5 minutes. Taste and season with salt and pepper, I typically add 1/4 teaspoon of each. Add 2-3 teaspoons brown sugar if needed to offset spice. Here's where you'll want to take a minute to adjust other flavors -- See Note 5.NOODLES: Meanwhile, the water should be boiling. Boil lo mein noodles according to package directions. Drain and do not run under water. Right after draining, use tongs to divide the noodles equally among 4 large soup bowls. Dice up the chicken and divide evenly among the 4 bowls (1/2 cup diced chicken per bowl) right on top of noodles.SERVE: When ready to serve, ladle edamame and broth right on top of the noodles and chicken. Top bowls with reserved green onions. Garnish, if desired, with fresh cilantro, additional lime wedges, and a drizzle of Sriracha sauce if desired. Enjoy immediately. STORAGE: If you'd like to have this soup for leftovers, keep the noodles and chicken separate from the edamame broth. Combine the two just before eating. Recipe NotesNote 1: Garlic, ginger, and lemongrass paste: To keep things quick, grab refrigerated minced garlic and refrigerated ginger paste. As far as lemongrass paste -- it can be tricky to find, but it adds loads of flavor. I've had no problem finding it at my local Asian market, but often purchase it online for ease. If you can't find it, the soup is still tasty without it! Note 2: Green curry paste: This provides the primary flavor for this soup. You'll likely find it in the international section of your grocery store. Otherwise, purchase at an Asian grocery store or online. If there is a green curry paste you know and love, start there! We've tested both Maesri and Thai Kitchen in this recipe. The intensity and flavor of the curry paste will vary a good deal from brand to brand. We typically use about 2-4 tablespoons of Maesri curry paste (it's a lot spicier) and 4-6 tablespoons when using Thai Kitchen -- both of these amounts ensure bold flavors without too much heat since the coconut milk sweetness offsets the heat so much. Add to personal preference and if you aren't sure start with less since you can always add more later. Note 3: Coconut milk: The coconut milk really offsets the spice of the curry paste, so be sure to get a full-fat one (lite coconut milk won't thicken as nicely and won't offset the spice as well). We use Imperial Kitchen in this recipe. Note 4: Lo mein noodles: We love lo mein (also found in the international section of your grocery store) but have also tried ramen noodles (discard seasoning packets) and even thin spaghetti will work. Pretty much whatever noodles you have on hand will be fine -- just stick to the 4 ounces. We've also tested rice noodles and enjoyed that, but prefer the lo mein. Note 5: Adjusting flavors: After the soup has simmered, it's time to really bring the flavors alive! This is where some taste testing and experimentation come on your part. Add in extra fresh lime juice, sugar, soy sauce, curry paste salt, etc. all to personal preference. The amounts of these ingredients will vary based on the curry paste and coconut milk you used and your personal taste preferences. Salt is hugely important in helping to bring out and enhance existing flavors. Nutrition FactsServing: 1serving | Calories: 521kcal | Carbohydrates: 33.2g | Protein: 36.7g | Fat: 26.1g | Cholesterol: 79.2mg | Sodium: 1106.5mg | Fiber: 4.7g | Sugar: 6.2g 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.
Cookies and Cream Muddy Buddies by Chelsea Lords Step aside Peanut Butter & Chocolate Muddy Buddies; these Cookies and Cream Muddy Buddies are insanely tasty! This rich, chocolate-y, and cookie-crumb-covered snack mix tastes just like one of America’s favorite cookies — Oreos! Cookies and Cream Muddy Buddies This Puppy Chow recipe is such a beloved snack recipe on this site! The most common question I’m asked is “What can I use instead of peanut butter or how can they be made nut-free?” I totally get it! My brother is severely allergic to peanuts, so we certainly couldn’t enjoy these treats growing up. (Don’t worry, I made up for any missed batches my freshman year of college, ha!) So I finally have a solution: Cookies and Cream Muddy Buddies! These may even trump the peanut butter version; we can’t get enough of this snack mix at my home! It’s ridiculously sweet, super crunchy, and totally reminiscent of Oreo® cookies. Chocolate Notes Use high-quality chocolate chips for a better melt and a richer flavor. My favorites are Ghirardelli® or Guittard® (not sponsored). Microwave the chocolate chips in sturdy, microwave–safe (glass) bowls, rather than plastic or melamine. Melt the chocolate slowly — if it’s overheated, it may turn cloudy and sticky. Going slowly and gradually is the best way to prevent ruined chocolate! Control the sweetness. These Cookies and Cream Muddy Buddies are very sweet and rich. If you’d prefer a less-sweet mix, use semi-sweet or dark chocolate instead of milk chocolate and leave off the chocolate chip and mini Oreo toppings. Work quickly. White chocolate sets very quickly, so when adding the toppings to these muddy buddies, sprinkle them on quickly and press them gently into the mix so they harden and set to the white chocolate. Cookies and Cream Muddy Buddies Tips Use a high-powered blender or food processor to crush the Oreos. You can also add the Oreos to a large plastic bag (or two; sometimes the cookies rip through plastic bags as they’re crushed), seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed. While you can certainly use a piping bag and small tip to pipe the melted chocolate onto the mix, you don’t need any special tools. I transfer the melted white chocolate to a small sandwich-sized plastic bag. (See “quick tip” below.) Line the sheet pan with parchment paper, a Silpat® liner, or even foil before transferring the Muddy Buddies from bowl to tray. If the tray is unlined, it will be nearly impossible to get this snack mix out nicely! QUICK TIP Grab a sandwich-sized plastic bag and place in a tall cup. Fold the top of the bag over the edges of the cup and spoon in the melted white chocolate. Once filled, pull the bag out of the cup, squeeze excess air out, and seal the bag. Press the melted chocolate into the lowest corner of the bag and snip off a small corner from the bag. Squeeze to drizzle the chocolate out and over the muddy buddies. Cookies and Cream Muddy Buddies Toppings The mini Oreos and chocolate chips you see garnishing these Cookies and Cream Muddy Buddies are tasty and fun, but completely optional. If adding either addition, work quickly to press the toppings into the white chocolate before it sets. If you don’t like the idea of large chocolate chips, but want the additional chocolate topping, use miniature chocolate chips instead. The miniature Oreos further enhance the cookies and cream flavor, but if you’d prefer these to be even smaller, give them a quick coarse chop before topping the mix. STORAGE Store in an airtight container or gallon size bag in a cool, dry place; best enjoyed within 2-3 days, but can last up to a week. For freezing, use a freezer-safe container or bag, remove extra air, and freeze for up to 2 months. More Delicious Treats Oreo Balls covered in chocolate Tiger Butter Fudge only four ingredients Chocolate Peanut Butter Snack Mix with mini Reese’s cups Avalanche Cookies no baking required! Oreo Ice Cream Cake only five ingredients FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cookies and Cream Muddy Buddies 5 from 1 vote - Review this recipe Step aside peanut butter & chocolate Muddy Buddies; these Cookies and Cream Muddy Buddies are insanely tasty! This rich, chocolate-y, and cookie-crumb-covered snack mix tastes just like one of America's favorite cookies -- Oreos! SAVE TO RECIPE BOX Print Recipe Cookies and Cream Muddy Buddies 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Step aside peanut butter & chocolate Muddy Buddies; these Cookies and Cream Muddy Buddies are insanely tasty! This rich, chocolate-y, and cookie-crumb-covered snack mix tastes just like one of America's favorite cookies -- Oreos! Course Dessert, Snack Cuisine American Keyword Cookies and Cream Muddy Buddies Prep Time 30 minutes minutes Setting Time 1 hour hour Total Time 1 hour hour 30 minutes minutes Servings 10 -12 servings Chelsea Lords Calories 816kcal Author Chelsea Lords Cost $6.21 Ingredients▢ 6 cups Rice Chex cereal▢ 16 regular Oreos cookies (185g)▢ 2 cups milk chocolate chips (or use semi-sweet for a less sweet mix)▢ 3 teaspoons coconut oil (or vegetable/canola oil works), divided▢ 1 cup white chocolate chipsOptional Toppings▢ 1/2 cup milk chocolate chips (mini or regular-sized)▢ 1/2 cup mini Oreo cookiesUS - Metric USMetric InstructionsPREP: Line a very large (15x21-inch) sheet pan (or 2 smaller sheet pans) with parchment paper or foil. Set aside. Measure out the Rice Chex cereal and add to a very large bowl.CRUSH OREOS: Add the 16 Oreos to a high-powered blender or food processor (don't remove the cream filling-- just add in the whole cookies). Blend or pulse until they are all in crumbs. Measure out 1 level cup of crumbs (135g) and set aside the rest of the crumbs for later.MELTED CHOCOLATE AND OREOS: Add milk chocolate chips and 2 teaspoons coconut oil to a large microwave-safe bowl. Microwave in bursts of 20 seconds, stirring in between each burst for 20 seconds, until chocolate is melted and smooth. Add the 1 cup of crushed Oreos to the completely melted chocolate and stir until combined. Pour chocolate and Oreo mix in the bowl with the cereal. Use a spatula to scrape every bit of chocolate into the cereal. Gently stir the cereal until well coated in the chocolate and Oreo mix. Once well coated, transfer the cereal to the prepared pan(s) in one even layer.MELT WHITE CHOCOLATE: Add the white chocolate chips and remaining 1 teaspoon coconut oil to a large microwave-safe bowl. Microwave in bursts of 20 seconds, stirring in between each burst for 20 seconds, until white chocolate is melted and smooth. Line a cup with a resealable plastic bag and pour the melted chocolate into the bag. Seal the bag with no air in it and cut off the tip of the bag. Pipe the white chocolate generously over the chocolate-coated cereal until you've used all the white chocolate.TOPPINGS: Working quickly (white chocolate hardens fast!) sprinkle on the optional chocolate chips and mini Oreo cookies. Sprinkle the reserved remaining cookie crumbs over the mix. Let the mix harden at room temperature until set, about 1 hour (speed this up by refrigerating the tray for 20 minutes). Break the snack mix apart and enjoy! This mix is best enjoyed within 2 days. Recipe NotesNutritional information includes the optional mini Oreos and chocolate chips. Nutrition FactsServing: 1serving | Calories: 816kcal | Carbohydrates: 156g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 1439mg | Potassium: 367mg | Fiber: 7g | Sugar: 38g | Vitamin A: 2637IU | Vitamin C: 32mg | Calcium: 579mg | Iron: 50mg 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.
Chickpea Curry by Chelsea Lords This flavor-packed Chickpea Curry is loaded with aromatic spiced veggies, tender chickpeas, and a creamy coconut sauce. This plant-based curry is an easy weeknight meal that is naturally gluten-free and vegan. Try some of our other popular curry recipes next, like this Coconut Curry Chicken, Lentil Curry, Sweet Potato Curry, or Vegetable Curry. Chickpea Curry Wow! This curry has quickly climbed to the top of family favorite recipes! My kids can not get enough of it; even my 2-year-old polished off what I’d consider an adult-sized serving and was begging for more. Although, she did leave the rice and naan behind — apparently it wasn’t exciting enough after the chickpeas, ha! I’ve made this quite a few times and kept it mild for the kiddos, but if you’re looking for a spicy chickpea curry recipe, I also share how to amp up those flavors below. Let’s Chat Ingredients Coconut Milk: I highly recommend using full-fat coconut milk for the best flavor and thickness. Red Curry Paste: Red curry paste makes the dish tasty without needing many extra ingredients. Different brands have different spice levels. Thai Kitchen® is less spicy and tastes good, great for kids. Maesri® has more spice but also a great flavor, and I like it best. Veggies: Throw all the veggies in a food processor for quicker prep. Spices: Cooking the spices with the veggies makes the spices taste stronger and adds more flavor. You can adjust the spices to personal preferences. Fire-Roasted Crushed Tomatoes: The tomatoes make a big difference flavor-wise in this chickpea curry so I recommend good-quality fire-roasted tomatoes but in a pinch any canned crushed tomatoes will work. Chickpeas: Rinse and dry before adding to the curry. Lime Juice & Cilantro: These add so much freshness and flavor to the dish. QUICK TIP It can be overwhelming to navigate coconut milk options in the grocery store. 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. Chickpea Curry Tips Finely dice the veggies: To avoid any chunks of uncooked carrot or red onion, take your time to be certain the veggies are diced finely and evenly. Short-cut? Quickly pulse these veggies in a food processor! Add spice. If you want a spicier curry, increase the red curry paste to 3 tablespoons, and/or add in some cayenne pepper (to your preference; start slowly and increase as desired). Taste and adjust. As with most recipes, taste and adjust the seasonings to your personal preference. Remember you can always add more, but you can’t remove any seasoning. Take the time to develop flavors. While it may seem tedious to add just a few ingredients at a time (sauté, add a few more, sauté, etc.), we do this to add layers of flavor to the curry. The spices get so much more flavorful by sautéing in the oil, the tomatoes’ sweetness is accentuated, and the chickpeas will become tender quicker. QUICK TIP What’s in a name? Chickpeas are really and truly peas, but they have a lot of other names. Some of the most common are garbanzo beans, Egyptian peas, Bengal gram, and cecci beans. What To Eat With Chickpea Curry Our three favorite accompaniments to Chickpea Curry are warmed naan, cucumber raita, and cooked basmati rice. Raita: This is an Indian condiment made from yogurt, a variety of vegetables (sometimes fruits), and herbs. I find it similar to Greek tzatziki, which is a cucumber and yogurt dip or sauce. While my raita recipe isn’t necessarily authentic, it’s packed with flavor and is so quick to whip together. The contrast of the warm and spiced chickpeas with this cooling sauce is unbelievable! If you have an extra minute, I definitely recommend whipping it up. Basmati rice: If you’ve ever struggled with mushy rice, you’ve got to try my “secret” method of cooking rice — perfect grains every time! Check out the section below the next photo to learn how I cook basmati rice. Naan: If serving naan with Chickpea Curry, I recommend warming it before serving. Either char the naan over the stovetop, throw it in the toaster oven, or warm in the microwave. (More details below) Warming Naan To char naan on the stovetop, spray both sides of the bread with olive oil cooking spray. “Grill” the bread on the stovetop over the open flame until slightly charred. Cover with a tea towel after removing from the flame. To warm naan in the microwave, cover with a damp paper towel and microwave for 10-15 seconds. Cover with a tea towel after removing it from the microwave. Alternatively, you can purchase smaller-sized naan that is made for the toaster. (Stonefire® makes this; it’s usually labeled as mini naan.) How to Cook Perfect Basmati Rice Every Time Here’s how I cook basmati rice* which is our personal favorite base for this saucy chickpea curry. Measure the rice and rinse it in a fine-mesh sieve until the water runs clear. Place the rice in a bowl and cover it with water to soak for about 5-10 minutes. While the rice is soaking, fill a large pot with water and set to boil. Once the water is at a rolling boil, drain the rice and add it to the pot. Cook without reducing the heat, for 5 minutes and then drain and fluff with a fork. *Note that these cooking directions do not work for other rice varieties (long grain, short grain, jasmine, etc.). More plant-based recipes Black Bean Bowls with a cashew cream sauce Vegetarian Sushi Bowls with Sriracha mayo Vegetarian Chili with lots of veggies Moroccan Stew with butternut squash and couscous Caprese Quinoa Salad with a balsamic vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chickpea Curry 5 from 5 votes - Review this recipe This flavor-packed Chickpea Curry is loaded with aromatic spiced veggies, tender chickpeas, and a creamy coconut sauce. This plant-based curry is naturally gluten-free and vegan. SAVE TO RECIPE BOX Print Recipe Chickpea Curry 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This flavor-packed Chickpea Curry is loaded with aromatic spiced veggies, tender chickpeas, and a creamy coconut sauce. This plant-based curry is naturally gluten-free and vegan. Course Dinner, Vegetarian Cuisine Healthy, Indian, Vegan, Vegetarian Keyword chickpea curry, chickpea curry recipe Prep Time 25 minutes minutes Cook Time 30 minutes minutes Total Time 55 minutes minutes Servings 4 servings Chelsea Lords Calories 163kcal Author Chelsea Lords Cost $6.58 Ingredients▢ 3 tablespoons coconut oil▢ 1-1/2 cups finely diced red onion (~1 large onion)▢ 1 cup finely diced carrot (~2 large carrots)▢ 2 tablespoons minced garlic (3-5 cloves)▢ 2 tablespoons minced fresh ginger (~1-inch piece)▢ 2 tablespoons red curry paste Note 1▢ 1 tablespoon yellow curry powder Note 2▢ 1 and 1/2 teaspoon EACH: garam masala, paprika, ground coriander, white sugar▢ 1 teaspoon ground cumin▢ 3/4 teaspoon turmeric▢ Fine sea salt and black pepper▢ 1 can (14.5 oz.) fire-roasted crushed tomatoes▢ 2 cans (15.5 oz.) EACH chickpeas (also called Garbanzo beans), rinsed and drained▢ 1 can (13.5 oz; 400mL) coconut milk (I don't recommend lite coconut milk)▢ 2 tablespoons freshly-squeezed lime juice (~1 juicy lime)▢ 1/3 cup finely diced cilantro▢ For serving: cooked basmati rice (Note 3), warmed naan (Note 4), raita (Note 5)US - Metric USMetric InstructionsONION AND CARROT: Heat the coconut oil in a large cast iron pot over medium-high heat. When the oil is melted, add in the diced onions and carrots. Cook, stirring frequently, until translucent and tender, about 8-11 minutes. Don't rush this; these two ingredients don't get much more tender throughout the cooking process. (Cooking will take slightly longer in a nonstick pot since it does not retain heat the same as a cast iron pot.)AROMATICS: Add the garlic and fresh ginger; cook for 1 minute. Add the seasonings (curry powder, garam masala, paprika, coriander, sugar, cumin, turmeric, salt and pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper) and red curry paste. (See Notes 1 and 2.)Cook, stirring constantly for 1-2 more minutes or until very fragrant. (Nothing should be burning/browning; lower heat if this is the case.)TOMATOES AND CHICKPEAS: Add the fire-roasted tomatoes and cook, stirring constantly and scraping the bottom of the pot for 1 more minute. Add the drained and rinsed chickpeas, cooking and stirring constantly for 1 minute. Add in the coconut milk; stir until combined. Bring to a simmer and then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Curry should be very fragrant and thick.FINISHING: Stir in the lime juice and cilantro. Taste and adjust seasonings, adding additional salt or pepper if needed. Serve over rice, with warmed naan, and a scoop of raita if desired. (See Notes 3, 4, and 5.) Recipe NotesNote 1: 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 probably my favorite flavor-wise, but it's a lot spicier than Thai Kitchen. Note 2: Yellow 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 very mild. Note 3: Check out the blog post for my quick and fool-proof way to cook basmati rice! Note 4: I recommend warming the naan first; char it over the stovetop, warm it in the microwave, or pop naan minis in the toaster (more details in the blogpost). Note 5: We love the cooling contrast of this raita yogurt sauce. Here's the recipe if you're interested in whipping this up to top the chickpea curry with: Stir all the following ingredients together in a small bowl: 1/2 cup plain full-fat Greek yogurt 1/2 cup finely chopped English (or Persian/Salad) cucumbers 2 tablespoons EACH: chopped fresh cilantro, chopped green onions 1/4 teaspoon each: ground cumin, ground coriander, fine sea salt Nutritional information is for the curry only, and not the rice, bread or raita. Nutrition FactsServing: 1serving | Calories: 163kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Sodium: 47mg | Potassium: 346mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11089IU | Vitamin C: 12mg | Calcium: 65mg | 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.
40 Best Salad Recipes by Chelsea 40 Best Salad Recipes So what is a salad, anyway? If you call it a mixture of vegetables, sometimes combined with meat, that could also be a casserole, right? At Dictionary.com, the definition of salad is “a usually cold dish consisting of vegetables, as lettuce, tomatoes, and cucumbers, covered with a dressing and sometimes containing seafood, meat, or eggs.” That leaves me with the feeling that salads are merely cold casseroles, and that’s not really how I think of them–the freshest, healthiest foods at many meals. And based on the five-star reviews for salad recipes on our site, I think you’ll agree! Pasta salads, entree salads, side salads…how can you put all of those delicious dishes into one category? I guess that’s the issue. So however you define a salad, take a look at this collection of 40 of our best salad recipes…and let me know what you think! Many people think of salads as something fresh and crispy that begins with a base of lettuce. That’s a pretty good starting point, but it’s by no means the only way a salad can be created! Look through the categories and then dive in–try several and maybe even blend a few ideas together to make an original salad recipe of your own. Summer Salads Summer salads take advantage of seasonal veggies and fruit, but many times you can find nearly-as-great produce year-round. There’s something indescribably about juicy, delicious fruits and vegetables combined with a light dressing that just cannot be beaten! Try a few of these and I bet you’ll agree. 1. Cucumber Salad This salad is loaded with corn, avocado, cucumbers, and tomatoes and takes just minutes to make. And it’s the best way to use up those garden veggies! One reader said: “I had a ridiculous amount of fresh tomatoes and cucumbers from our garden last year (I surely will again this year too)…so this recipe is perfect!” 2. Grilled Steak Salad Nothing screams summer like grilling! This salad is bursting with good ingredients and all topped with a show-stopping lemon-honey vinaigrette. One reader said: “Hi! I used this recipe tonight in a chili cook-off and it won!! Thanks to much!” 3. Summer Couscous Salad This Summer Couscous Salad is a summer must. It’s filled with couscous, smooth mozzarella, roasted crisp corn, sweet cherry tomatoes, and creamy avocados all topped with an irresistible white balsamic vinaigrette! One reader said: “This salad is to die for! So impressed with how much flavor this healthy dish has!” 4. Strawberry Poppy Seed Salad This show-stopping Strawberry Poppyseed Salad is the absolute best and takes only minutes to whip together. You’ll want this dressing in the fridge at all times. One reader said: “I made this for dinner tonight. It’s delicious! That dressing is especially divine! The candied almonds gave it a nice crunch and sweetness. Will definitely make this again! Thanks!” 5. Mexican Street Corn Pasta Salad This wildly popular recipe has over 180, 5-star reviews- and for good reason! It’s the perfect summer salad to bring to a bbq or to just have in the fridge! One reader said: “My fiancé and I have made this recipe 3 times this past week because it’s just.so.good. We cannot get enough! Thanks for a winning summer recipe!” Best Salad Recipes For Dinner Dinner salads are substantial; they can make an entire meal on their own. These entrée salads include pasta, meat, beans and/or other protein sources so that you’re getting all the protein you need. When dinner is this delicious, who needs a heavy roast? 6. Chopped Chicken Salad With some store-bought shortcuts, this salad can be on the table in minutes. We’re getting all our healthy fats, carbs, and proteins in with this dish and that’s why it makes for the perfect, quick dinner! One reader said: “So healthy, quick, easy, and delicious!!” 7. Italian Pasta Salad This salad combines all the best ingredients and makes for the ultimate pasta salad! Make our creamy Italian dressing or grab bottled dressing at the grocery store, whatever you chose you’re going to go crazy for this salad! One reader said: “This salad came out wonderful. Will add it to my collection. Thanks for sharing.” 8. Chicken Spinach Salad Get your grill on with this amazing Chicken Spinach Salad. This salad has everything you need to have a well-balanced meal. One reader said: “This salad is so good I could eat it every day! I made it for my co-worker and I. We both loved it.” 9. Turkey Taco Salad Turkey Taco Salad is the perfect, healthier alternative to get your taco fix. It’s packed with veggies and topped with a delicious creamy cilantro dressing! One reader said: “Once again, our dinner was scrumptious — thanks to you! I have been cooking dinners for 36 years, and I can’t remember finding a better selection of dependable, delicious recipes. Your website has become my Corona Cookbook, and I am excited to see what recipes await!” 10. Spring Cobb Salad This Spring Cobb Salad with the most delicious creamy balsamic dressing is a must-have. Between the eggs, bacon, chicken, and seasonal veggies we have a full-course meal! One reader said: “This salad absolutely delicious! The dressing was the best dressing I have ever tasted. Thanks for the great recipe!” Vegetarian Salad Recipes You won’t miss the meat in these salads–the flavors are so vibrant! Serve them as entrées or sides and wait for the compliments to roll in! 11. Butternut Squash Salad Butternut Squash Salad is a great holiday or seasonal salad, but please don’t limit yourself to just the winter! This salad deserves a spot all year round! The maple-Dijon vinaigrette is a show-stopper! One reader said: “This is one of the best salads I’ve ever had….The dressing was delicious with real maple syrup. The squash caramelized around the edges and it was so good. Thank you for this recipe.” 12. Kale Salad Recipe If you’re not sure about Kale, let me convince you. This Kale Salad is truly life-changing. I share all the secrets on how to make your kale delicious and then we top this salad with all the best ingredients, making for the most amazing salad! One reader said: “This Kale Salad is INCREDIBLE! We brought it to a bbq this weekend and no one could stop raving about it! So flavorful and delicious!!” 13. Quinoa Fruit Salad Fresh and lively Quinoa Fruit Salad starts with fresh fruits and tender quinoa is all topped with a tangy citrus vinaigrette. One reader said: “This salad is amazing! A friend of mine recently turned me on to quinoa and when I saw this recipe I knew I wanted to try it… I can’t stop eating it haha it’s so delicious. Thanks so much for sharing this recipe. It is my new go-to! Yum!” 14. Mandarin Orange Salad This Mandarin Orange Salad is so loaded with juicy oranges, apples, cranberries, feta cheese, and candied almonds. It’s the perfect vegetarian salad! One reader said: “I made this for a dinner party and it was one of the most delicious salad ingredient combinations I’ve ever eaten. My guests were gushing with compliments, even the men that aren’t big salad eaters! I’ll make this one again very soon!” 15. Panzanella Salad Our all-time favorite Panzanella Salad is totally addictive! You’ll love the garlic croutons and tangy balsamic vinaigrette! One reader said: “hey girl- this salad is amazing!” Easy Salad Recipes Most of our salad recipes are pretty straightforward. But sometimes, you just want something super easy, yet super delicious. These easy salads fit the bill! 16. Garden Salad We can’t talk about easy salad recipes without first hitting this ridiculously easy, and delicious Garden Salad! It whips together in minutes and is packed with flavor! One reader said: “Delicious but easy salad to make that has amazing taste!” 17. Crispy Chicken Salad This Crispy Chicken Salad is made with an easy (five-ingredient) honey BBQ dressing. This salad recipe can be made in 25 minutes or less with a few shortcuts! One reader said: “Was searching for a chicken tender salad and came upon this recipe. Upon seeing it was Chelsea’s I was pretty confident it would be great – it did not disappoint! We both loved it! My husband and I loved it. And we had ALL the ingredients – bonus!” 18. Black Bean Corn Salad Black Bean Corn Salad is a simple and filling dish bursting with flavor and can be ready in 15 minutes or less! One reader said: “Oh this is one of my favorite salads! So filling and fresh. Perfect for summer!” 19. Applebee’s Chicken Salad This easy restaurant copycat Applebee’s Chicken Salad uses so many store-bought shortcuts, you can have this salad on the table in minutes. One reader said: “Nothing beats this Applebee’s Chicken Salad! It’s delicious and so quick and easy to make. I will even go as far as to say it’s better than the actual Applebee’s Chicken Salad!” 20. Israeli Salad We love this simple Israeli Salad with veggies, parsley, and a quick lemon-olive oil dressing. One reader said: “My granddaughter made this several nights ago and she added an avocado and it was delicious. Great salad and will use the recipe a lot.” Green Salad Recipes Green salads may sound traditional, but trust me: these salads are totally rocking with flavor! Nutritionists advise eating plenty of greens every day and these salads make it easy and delicious. 21. Costco Kale Salad This Costco Kale Salad copycat is loaded with great ingredients and the lemon poppy seed dressing whips together in just a few minutes. One reader said: “I am not much of a kale fan but I LOVE this salad. YUM!! Thanks for the recipe!” 22. Spinach Salad Our favorite Spinach Salad with apples, red onions, sweetened dried cranberries, feta cheese, crumbled bacon, candied honey pecans is tossed with an incredible apple-Dijon vinaigrette that takes minutes to assemble. One reader said: “This recipe and dressing were amazing! I just made it for my family and even my two boys gobbled it down….Thanks for an awesome recipe!” 23. Italian Salad Delicious and healthy Italian Salad with a perfect Italian dressing and plenty of veggies is easy to customize. One reader said: “OMG…this salad was amazing. Can’t wait to have friends over to make a big one. Thank you” 24. Beet Salad You’re going to go crazy for our Beet Salad, complete with all the best toppings and a drizzle of our favorite citrus-balsamic vinaigrette! One reader said: “OMG this looks delicious! You can just see the flavor in this salad! So vibrant! Love it” 25. Orange Pomegranate Salad This Orange Pomegranate Salad is not only beautiful but is delicious, too! It has all the best ingredients and is topped with the most irresistible citrus vinaigrette One reader said: “I made this for Christmas Eve dinner along with roasted veggies and ham. It was delicious! I loved everything about it!” Pasta Salad Recipes If you love pasta and also love salad, these recipes will be sure to satisfy. These delicious pasta salads are always crowd favorites and the first ones to go at potlucks! Try some of these easy, five-star recipes, and be prepared to be wowed! 26. Mediterranean Pasta Salad Mediterranean Pasta Salad overflows with delicious ingredients, including miniature farfalle pasta, sun-dried tomatoes, Kalamata olives, artichokes, and feta cheese. It’s all topped off with the most amazing oregano-lime vinaigrette! One reader said: “I absolutely loved this recipe! I’ve been mostly vegan for 45 years, and this was a huge hit with my family! Such a delicious summer meal! Thank you.” 27. Asian Pasta Salad This viral Asian Pasta Salad is famous for a reason. It is loaded with pasta, spinach, sliced almonds, red peppers, juicy mandarin oranges, carrots, and fresh herbs. It’s all drizzled in an addicting sesame-soy sauce! 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 the heat of summer. Love it will make it again.” 28. Broccoli Grape Pasta Salad Our favorite Broccoli Grape Pasta Salad is naturally sweetened and loaded with flavor! One reader said: “Another GREAT recipe! Delicious, colourful, and so easy to make. All my guests asked for the recipe. Many thanks for your wonderful recipes.” 29. Orzo Pasta Salad Mediterranean-inspired Orzo Pasta Salad with fresh ingredients and a delicious lemon dressing. One reader said: “One of the best pasta recipes I have ever made. It isn’t hard to make either.” 30. BBQ Pasta Salad Need an unforgettable salad for your next summer party or potluck? Look no further, this BBQ Pasta Salad is an absolute show-stopper! One reader said: “I made this last night….It was soooo good. Will make this again!” Easy Side Salads Even the best entrée can use a side dish to round out the meal. Salads are a great choice because they’re light, delicious and add in a nice serving or two of vegetables. Here are some of our favorites! 31. Black Bean Corn Avocado Salad This delicious Black Bean Corn Avocado Salad is fresh, vibrant, and so flavorful! Serve this salad as a side or grab a bag of chips and eat it as your main dish! One reader said: “Not much of a salad person, but I could eat this for every meal. No other salad compares!” 32. Potato Salad The best Potato Salad ever! It’s made with Yukon Gold potatoes, hard-boiled eggs, onions, celery, and of course the best creamy dressing! One reader said: “I really liked this recipe. I wanted a change from my great grandma’s recipe, which is yummy, but pretty sweet. This is tangy and creamy but not too sweet. It’s just what I was looking for. Thanks, Chelsea.” 33. Broccoli Salad Broccoli Salad is the perfect summer side dish. The salad is dressed with a creamy mayo-based dressing that is naturally sweetened and loaded with flavor! One reader said: “It was a very simple recipe to make. It didn’t take long to do and everyone loved it. Thank you” 34. Olive Garden Salad This Olive Garden Copycat Salad is seriously to die for. It’s simple, packed with good-for-you ingredients, and all topped with the best Italian dressing! One reader said: “I always just get salad and breadsticks at Olive Garden. NOW I don’t have to go there anymore! This SALAD looks yummy and tastes even better than the version that inspired it. WAY less salty. Love it!” 35. Asian Cucumber Salad A simple and tasty Asian Cucumber Salad that is light and healthy and makes a perfect side dish for just about any dinner! One reader said: “I paired this salad with a Chicken Satay and Peanut Sauce dish and it was exactly what was needed. It was yummy. I loved that it came together quickly as well.” Best Salad Dressings Dressings are the crowning glory of salads. The flavors tie everything together and add a jolt of zesty flavor. Many of these dressing recipes are great mix-and-matchers–they can be added to just about any salad, and swapped for other dressings when you find one that you love. 36. Greek Salad Dressing The best Greek Salad Dressing ever! It’s fresh and the perfect accompaniment to so many dishes! One reader said: “This dressing has taken all my salads to the next level!” 37. Italian Dressing Italian Dressing made from scratch is a complete game changer — it’s so much better than store-bought! It’s the perfect crowd-pleasing dressing! One reader said: “I’ve been putting this dressing on literally everything recently!!” 38. Poppy Seed Dressing This is our favorite creamy Poppy Seed Dressing! This dressing is thick and creamy with the perfect amount of sweetness and brightened with pops of lemon zest and crackly, crunchy poppy seeds. One reader said: “I’m a huge poppyseed dressing fan and this was the best I’d ever had! Thanks!” 39. Cafe Rio Dressing No wonder Cafe Rio Dressing is all the rage in the States — there is nothing better than this creamy cilantro-lime dressing! One reader said: “I have made this a few times and it is so delicious! Thank you for sharing it.” 40. Balsamic Vinaigrette This simple Balsamic Vinaigrette takes mere minutes to whip together and has nicely balanced flavors and a great thickness! One reader said: “We are obsessed with this balsamic vinaigrette. I could seriously drizzle it on everything! Thanks for a great recipe!” Salad FAQs1What are salads, anyway?My mental vision of salads is a bowl of greens, veggies, and dressings, all tossed together. That’s pretty basic since you can also have pasta salads, entree salads, composed salads…but the general idea is a mixture of cold, fresh ingredients and a delicious dressing. 2How do you wash salad greens?Salad greens generally need a rinse of cool water, and then a thorough drying. If salad greens are too wet, the dressing won’t cling well and you’ll end up with a soggy mess. I like to use a salad spinner to get out the excess water, but you can also lay the greens on a towel or paper towel and blot. 3Why is my leftover salad dressing clumping?Most likely it’s the olive oil in the recipe. Olive oil becomes solid when chilled–which is perfectly normal. To resolve this, take the dressing out of the fridge 20 minutes before serving, so that it can warm up enough to re-mix. 4How do you store leftover salad?The short answer is that you don’t. The dressing and other juicy ingredients will make the greens soggy and if pasta is involved, it will continue to absorb liquids until it’s inedible. There’s a solution, though! If you expect to have leftovers, only add dressing to the amount you’ll use right away. Store the salad components separately: greens and sturdy veggies together, and juicy ingredients, and dressing in individual containers. Combine when ready to serve. More Salad Recipes Lentil Salad Coleslaw Goat Cheese and Walnut Salad Mango Salad Tuna-White Bean Salad
Bean Tostadas by Chelsea Lords These crispy Bean Tostadas are crazy simple to make and loaded with flavor! They start with crispy tostada shells, and are loaded with smashed avocado, saucy spiced pinto beans, veggies, and a quick cilantro-lime sauce. Bean Tostadas Pinto Bean Tostadas are part of my second mini-series “cook once & enjoy all week long” with these homemade Pinto Beans. A quick run-down: Prepare dried pinto beans (I promise, they’re simple!) in the slow cooker or pressure cooker (AKA Instant Pot®) at the beginning of the week. Enjoy those beans as a side dish that day for dinner and then use the leftovers in recipes throughout the week. (Or freeze the leftovers and use them in place of canned pinto beans for future recipes.) These tostadas whip together in twenty minutes or less with pre-made pinto beans… and those pinto beans have only gotten more flavorful as they’ve sat overnight! Beyond these Pinto Bean Tostadas, I also share how to use those homemade Pinto Beans in these Bean and Cheese Burritos and these Pinto Bean Tacos. Cook once and enjoy some kitchen shortcuts for the remaining meal preparation throughout the week! QUICK TIP Did you miss the first mini-series? We did another series using these homemade Black Beans in this very recipe you’re ready, these Southwest Egg Rolls, this Chipotle Chicken Salad, and these Black Bean Bowls Ingredients In Bean Tostadas Tortilla: Bake the tortillas until they’re crispy but not too brown. This makes them strong enough to hold the toppings without getting too tough. Pinto Beans: Homemade pinto beans are amazing in this, but canned ones work just as well. If using canned, be sure to rinse. Toppings: The sky is the limit for topping your tostada. My favorites are romaine lettuce, cherry tomatoes, cotija cheese, and lots of cilantro-cashew sauce. Cilantro-Cashew Sauce: Use a powerful blender & soak your cashews before to get an ultra-smooth consistency. What is a tostada? A tostada is basically a taco, but it’s flat! It’s usually made with a fried corn tortilla and topped with refried beans and a myriad of toppings (anything you’d find on a taco could go on a tostada!) In this recipe, we’re using baked corn tortillas instead (Don’t worry– they still get super crispy and crunchy!) and adding just a few simple toppings. Bean Tostada Base (Baked instead of Fried!) While you can buy pre-made tostada shells, making your own is so simple and I think it tastes a lot better. While either will work, I’ll share a few notes about homemade tostadas: Use thin corn tortillas (Not sure where to start? Here’s an article breaking down the major brands of corn tortillas so you can better navigate what brand you’d enjoy). My family enjoys Mission’s® extra-thin corn tortillas with these bean tostadas (not sponsored). 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. Don’t forget the salt. Add a sprinkle of salt to each side. Bake the tortillas, spaced out. Give each tortilla plenty of space (I like using a 15×21-inch baking sheet for plenty of room). Bake, flip, and bake again, Watch closely. Different brands of corn tortillas will vary in bake time and not every oven is the same. Watch the tortillas carefully to avoid burning. Bean Tostada Toppings I use crunchy romaine lettuce, fresh cherry tomatoes, cotija cheese, and lots of cilantro-cashew sauce (more on this below). Here are some other options: If you’re making the Pinto Bean Tostadas in this mini-series, use leftover cabbage instead of romaine. I’d recommend very thinly slicing the cabbage and tossing it in sauce first. Iceberg lettuce (or pre-chopped “taco” lettuce in the produce section of the store) is also a great option for topping these tostadas. We loved adding some leftover pickled red onions (see how to make quick-pickled onions in this Chicken Tinga Tacos post) Fresh herbs like cilantro or green onions Pico de gallo or salsa Sour cream or Mexican crema (we like to use lite sour cream on these!) Cilantro-Cashew Sauce This sauce is packed with good ingredients but without the typical inclusions of mayo or sour cream! What do we use instead? Cashews! We’re so hooked on this sauce and we’ve used it in a few recent recipes. And also, as I mentioned earlier, this is intentional so you can prep the sauce early in the week with the beans and use it on recipes throughout the week. A few quick sauce notes: Soak the cashews to ensure they’re softened enough. Since I usually forget to soak the cashews overnight, I’ve found a short-cut: pour boiling water over the cashews and let them stand for 45 minutes to an hour. Soft cashews in a fraction of the time! Use roasted and salted cashews. The cashews can make or break this sauce! Be sure to get whole cashews that have been roasted and salted for maximum flavor. Other Delicious Recipes Shrimp Tacos with a creamy cilantro-lime sauce Taco Bowl with seasoned ground beef Mexican Zucchini Boats low-carb, mega-flavor meal Healthy Tacos with black beans and corn Loaded Sweet Potatoes Inspired by Mexican Street Corn FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Bean Tostadas 5 from 1 vote - Review this recipe These crispy Bean Tostadas are crazy simple to make and loaded with flavor! They start with crispy tostada shells and are loaded with smashed avocado, saucy spiced pinto beans, veggies, and a quick cilantro-lime sauce. SAVE TO RECIPE BOX Print Recipe Bean Tostadas 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe These crispy Bean Tostadas are crazy simple to make and loaded with flavor! They start with crispy tostada shells and are loaded with smashed avocado, saucy spiced pinto beans, veggies, and a quick cilantro-lime sauce. Course Dinner, Vegetarian Cuisine Healthy, Vegetarian Keyword bean tostadas Prep Time 30 minutes minutes Cashew Soaking Time 1 hour hour Total Time 1 hour hour 30 minutes minutes Servings 3 servings Chelsea Lords Calories 614kcal Author Chelsea Lords Cost $5.12 IngredientsSauce▢ 1/3 cup roasted and salted whole cashews▢ 1 cup fresh cilantro (leaves & stems)▢ 3 tablespoons lime juice + 1/2 teaspoon zest (1-2 limes)▢ 1/3 cup water▢ 2 tablespoons extra virgin olive oil▢ 1/2 teaspoon garlic powderTostadas▢ 6 extra-thin corn tortillas (we use Mission's extra thin)▢ Olive oil cooking spray▢ Fine sea salt & cracked pepper▢ 1-1/2 cups pinto beans (or 1 can refried beans) Note 1▢ 2 small/ medium (or 1 large) very ripe avocados pitted and peeled▢ 2 tablespoons fresh lime juice▢ 1/4 teaspoon garlic powder▢ 3/4 cup cherry tomatoes, halved▢ 2 cups crisp romaine or iceberg lettuce, thinly shredded▢ 1/4 cup queso fresco cheese (or more to taste)US - Metric USMetric InstructionsPREP: Preheat the oven to 425 degrees F.PINTO BEANS: See Note 1. SAUCE: See Note 2. Place cashews in a heatproof bowl. Pour 1 cup of boiling water over the cashews. Let stand for 45 minutes to an hour and then thoroughly drain. Add the drained cashews, cilantro, lime juice & zest, water, olive oil, garlic powder, salt, and pepper to taste (I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper) to a small powerful blender. Blend until completely smooth. Refrigerate so the flavors intensify and meld. The sauce can be made ahead of time; simply stir before serving. MASHED AVOCADO: Halve the avocados and use a spoon to scoop the flesh into a medium-sized bowl. (Discard the pits.) Mash the avocado with a fork, add in the lime juice, 1/4 teaspoon fine sea salt, 1/8 teaspoon EACH: garlic powder, and freshly cracked pepper. Mash again to combine the ingredients.TOSTADAS: Spray both sides of each tortilla generously with olive oil cooking spray. Sprinkle both sides lightly with fine sea salt. Place the tortillas on a sheet pan (with plenty of space -- don't overlap). Bake for 4 minutes and then use tongs to flip the tortillas to the other side. Bake for another 3-6 minutes or until the tortillas are crispy. Remove from the oven and let stand for 5-10 minutes.ASSEMBLY: Divide mashed avocado mixture evenly among the 6 crispy tortillas. Spread beans evenly over each tortilla (about 1/4 cup per tostada). Top each tostada with equal amounts of lettuce, tomatoes, and cheese. Drizzle the sauce over tostadas to taste. (There will likely be some leftover sauce, but it works best to make in this quantity.) Video Recipe NotesNote 1: This recipe uses leftovers from these homemade Pinto Beans! Don't have the time to make from-scratch beans? It's okay! Canned refried beans work too. Gently warm them through in a small pot on the stovetop or microwave before adding to the tostadas. If you do make the homemade pinto beans (highly recommended!), wait until the next day so the beans are thick enough to use in this recipe. (Right after being made, they're a bit thin; they thicken a lot overnight.) Warm them in a small pot or in the microwave before adding them to the tacos. Note 2: This is likely way more sauce than you'll use, but I find this quantity blends up the best. If you'd like, you can halve it or make the full batch and use it on recipes throughout the week. (We love it on these black bean bowls.) Store in an air-tight container in the fridge for up to 1 week. Make it vegan! The only non-vegan ingredient in this recipe is the cojita cheese. Swap that for vegan cheese (or skip cheese entirely) for a vegan recipe. Note, however, that you should read the ingredients for the tortillas, and for the beans (if using canned beans) to be sure there are no non-vegan elements. If you make the recipe for pinto beans that I include, omit the bacon. Nutrition FactsServing: 1serving | Calories: 614kcal | Carbohydrates: 63g | Protein: 22g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 18mg | Sodium: 580mg | Potassium: 1399mg | Fiber: 12g | Sugar: 9g | Vitamin A: 19514IU | Vitamin C: 49mg | Calcium: 357mg | Iron: 8mg 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.
