BEST Skillet Breakfast Potatoes by Chelsea Lords One bite of these Skillet Breakfast Potatoes and you’ll be hooked! They’ve got the perfect seasoning blend and a method that guarantees crispy exteriors with light, fluffy interiors. Why We Love These Skillet Breakfast Potatoes: Perfect to prep ahead: Partially cook the potatoes beforehand for quick morning cooking. Ideal texture: Crispy outside, fluffy inside. Simple, tasty seasoning: Easy yet mega-flavorful spice blend. Crowd pleaser: Loved by all ages! Nutritious: Rich in vitamins and fiber. Meal prep friendly: Great for bulk cooking and reheating. Cost effective: Uses affordable, common ingredients. Skillet Breakfast Potato Ingredients Gold potatoes: Ideal for creamy texture and flavor. Thin skins mean no need to peel! Unsalted butter: Enhances flavor. Olive oil: Adds richness; use extra virgin. Garlic powder: Offers great flavor without the risk of burning, unlike fresh garlic. Onion powder: Subtle sweetness; use fresh onion for a stronger flavor. Paprika: Use smoked paprika for smokiness, and sweet for mild flavor. Optional herbs: Fresh thyme or parsley adds the perfect finishing touch! How To Make Skillet Breakfast Potatoes Prepare potatoes: Scrub, dry, par-cook, and dice. Cook potatoes: In butter and oil until crispy. Serve: Season, garnish, and enjoy! QUICK TIP No microwave? Steam on the stovetop instead! How To Use Skillet Breakfast Potatoes Side dish: Pair with eggs and bacon (or your protein of choice). Breakfast bowl: Combine with eggs, cheese, and avocado. Burritos or tacos: Add to tortillas with eggs and your fave toppings. Breakfast hash: Mix with veggies, and top with egg. Meal prep: Ready-to-go breakfasts for the week. Snack dip: Enjoy as a lunch or dinner side with ketchup or fry sauce. What To Serve With Skillet Breakfast Potatoes Scrambled Eggs: Or however you like your eggs prepared! Breakfast sausage or bacon: Adds protein. Fruit: As a fresh option. Toasted Bread: Perfect topped with honey butter and jam. Avocado: Creamy and nutritious. Sour cream or Greek yogurt: Plus some salsa! Cheese: Adds a nice richness. STORAGE Leftovers? Cool: Allow Skillet Breakfast Potatoes to cool to room temperature. Refrigerate: In an airtight container, chill up to 4 days. Freeze: Spread on a baking sheet, then store in a freezer bag, for up to three months. Reheat: Oven or air fryer at 400°F until warm and crispy. More Breakfast Favorites: Old-Fashioned Pancakes Healthy Breakfast Cookies Pumpkin Oatmeal Bars Soft-Baked Oatmeal Breakfast Bars Egg Skillet FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Skillet Breakfast Potatoes 5 from 1 vote - Review this recipe One bite of these Skillet Breakfast Potatoes and you'll be hooked! They've got the perfect seasoning blend and a method that guarantees crispy exteriors with light, fluffy interiors. SAVE TO RECIPE BOX Print Recipe Skillet Breakfast Potatoes 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe One bite of these Skillet Breakfast Potatoes and you'll be hooked! They've got the perfect seasoning blend and a method that guarantees crispy exteriors with light, fluffy interiors. Course Appetizer, Breakfast, Side Dish Cuisine American, Healthy, Vegetarian Keyword Skillet Breakfast Potatoes Prep Time 15 minutes minutes Cook Time 10 minutes minutes Total Time 25 minutes minutes Servings 6 as a side Chelsea Lords Calories 165kcal Author Chelsea Lords Cost $6.12 Equipment12-inch skillet (cast iron if possible) Ingredients▢ 1½ pounds gold potatoes, (4 heaping cups once cut) (Note 1)▢ 2 tablespoons unsalted butter▢ 2 tablespoons olive oil▢ Salt and pepper (recommend ¾ tsp salt and ¼ tsp pepper)▢ 1 teaspoon garlic powder▢ ½ teaspoon onion powder▢ 1-1/2 teaspoons paprika (smoked if you prefer)▢ Optional: fresh thyme or finely chopped parsley for garnish InstructionsPREP: Clean and thoroughly dry the potatoes. Pierce them all over with a fork.PARTIALLY COOK POTATOES: Cook in the microwave for 90 seconds. Flip the potatoes and cook for another 90 seconds. Continue microwaving in 60-second intervals, flipping each time, just until a knife can be inserted into the center with some resistance. (Total microwaving time ~3.5-5 minutes. See Note 2.) CHILL: Now you can refrigerate 'em overnight for tomorrow's breakfast OR cool quickly by popping in the freezer while preparing the other ingredients. (Potatoes are easier to chop when they've been chilled.)DICE POTATOES: Once cooled, dice the potatoes into even ½-inch pieces.COOK: In a 12-inch or larger skillet, heat the butter and oil over medium-high heat until the butter melts and begins to sizzle. Carefully add the diced potatoes in a single layer. Sprinkle with seasonings and mix through. Cook for 8-12 minutes, flipping and stirring around every 3 minutes to ensure even browning. (Adjust heat as necessary.) Avoid excessive stirring to achieve the desired crispiness!ENJOY: Once cooked, remove from heat and adjust seasoning to taste. Add fresh herbs if desired and enjoy hot! Recipe NotesNote 1: Potatoes: Preferably use Yukon Gold or other tender-skinned potatoes. If using potatoes with a thicker skin, peel before using. Cut potatoes into even sizes for uniform cooking. Note 2: Cooking time: If potatoes are microwaved too long, they'll become mushy in the skillet. Exercise caution here. Prep ahead: Microwave potatoes the night before and pop them in the fridge. They'll be super easy to dice up the next morning! Storage: Cool potatoes to room temperature. Store in the fridge for up to four days or freeze for three months. Reheat in oven or air fryer at 400°F until crispy. Nutrition FactsServing: 1serving | Calories: 165kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 8mg | Potassium: 490mg | Fiber: 3g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 22mg | Calcium: 16mg | 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.
Banh Mi Meatballs (Sliders) by Chelsea Lords These Banh Mi Meatball Sliders combine juicy, tender meatballs with the tangy crunch of pickled veggies, and a kick of sauce all packed in a slider bun! Banh Mi Meatball Sliders Inspired by the iconic Vietnamese Banh Mi, this recipe aims to capture those compelling flavors and textures that have won hearts globally. Originating on the vibrant streets of Vietnam, the classic Banh Mi stands as a testament to the country’s culinary ingenuity, blending French colonial influences, evident in the baguette, with the unique flavors and ingredients of Vietnamese cooking. Banh Mi Meatball Sliders were created with an appreciation for this cultural staple, featuring succulent pork meatballs, tangy pickled veggies, and a bold, spicy sauce, all nestled within a soft, buttery bun. While they’re a twist on the authentic sandwich, enjoying them can be a gateway to exploring more traditional Vietnamese dishes. If these get you hooked, why not dive deeper into Vietnamese cuisine? Consider hitting up a local Vietnamese joint and tasting the real deal! Banh Mi Meatball Ingredients Ground pork: Not too lean for juicier meatballs, but if you’re looking for a lighter meal, use 93/7 ground turkey. Fresh basil: Use freshly picked basil leaves for the best aroma and flavor Green onions: Opt for crisp, bright green ones; we’ll use all parts of the green onions for this recipe! Minced garlic: Fresh if you’ve got the time; jarred if you’re in a rush! Soy sauce: Skip low-sodium here; we’re relying on the saltiness of regular soy sauce here. Sriracha: If you don’t care for much heat, you can play around with quantity here, but note that you may be losing some flavor. White sugar: This helps to balance the spice and flavors. You can even add a pinch to your sauce if it ends up too spicy. Cornstarch: Essential for binding these meatballs and keeps them from falling apart. Remaining Slider Ingredients Carrots and radishes: We use matchstick carrots (quicker) and any type of radish will do. Use Daikon if you can find it for a more authentic touch. Rice vinegar: Be sure to use unseasoned for flavor control. Brioche buns: These buttery buns nicely complement the Banh Mi Meatballs and pickled veggies. English cucumber: Seek firm, bright green ones for crispness. Mayo: Full-fat mayo for richness and thickness in the sauce. Lime juice and zest: We always prefer fresh squeezed over bottled; avoid grating the white pith in zest as it’s quite bitter! How To Make Banh Mi Meatballs (Tips) Meatball consistency: Don’t over-mix the meatball mixture, or it can become tough. Additionally, wetting your hands makes rolling the meatballs easier and less messy. Uniform size: Use a cookie dough scoop or a food scale to measure meatball portions for uniform size, ensuring they cook evenly. Compress: Tightly compress the meatballs to keep them from falling apart. Prep ahead: If you think of it, make your pickled veggies and sauce a day or two ahead. They’ll only get more flavorful and it helps break up the cooking time! Tips, Continued High-quality buns: Look for fresh, high-quality brioche buns. They make a world of difference in these Banh Mi Meatball Sliders! Proper toasting: Toast the buns with a bit of butter in a pan until golden brown for added flavor and to prevent them from getting soggy from the sauce or pickled veggies. Customizable heat: Adjust the amount of sriracha in both the meatballs and the sauce to control the spiciness according to your preference. Fresh herbs: Don’t skip the fresh herbs like cilantro and basil; they add a crucial layer of flavor and freshness to the sliders. STORAGE Banh Mi Meatball Storage These sliders are best enjoyed fresh and warm. The contrast between the warm meatball and cool, crisp pickled veggies and cucumber is part of the experience! If you have leftovers, store slider components separately: meatballs in an airtight container in the fridge (3-4 days) or freezer (up to 3 months), pickled veggies in their brine in the fridge (5-7 days), sauce in the fridge (up to a week), and buns at room temperature (a few days) or in the freezer (up to 3 months). For optimal freshness and texture, assemble sliders just before serving. More Meatball Recipes: Greek Meatball Bowls with an herby sauce Our favorite, all-purpose Chicken Meatballs Meatballs and Rice all made in one pot! Swedish Meatballs in a cream sauce Porcupine Meatballs rice stuffed meatballs! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Banh Mi Meatball Sliders 5 from 1 vote - Review this recipe These Banh Mi Meatball Sliders combine juicy, tender meatballs with the tangy crunch of pickled veggies, and a kick of sauce all packed in a slider bun! SAVE TO RECIPE BOX Print Recipe Banh Mi Meatball Sliders 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe These Banh Mi Meatball Sliders combine juicy, tender meatballs with the tangy crunch of pickled veggies, and a kick of sauce all packed in a slider bun! Course Dinner Cuisine Asian, Healthy, Vietnamese Keyword banh mi meatball, banh mi meatballs Prep Time 30 minutes minutes Cook Time 20 minutes minutes Total Time 50 minutes minutes Servings 6 servings Chelsea Lords Calories 374kcal Author Chelsea Lords Cost $15.21 EquipmentLarge, dark rimmed baking sheetCooking Spray IngredientsMeatballs▢ 1 lb. (16 oz) ground pork (or use 93/7 ground turkey)▢ ⅓ cup each: finely chopped fresh basil, green onions (3-4 onions)▢ 2 teaspoons minced garlic▢ 1 tablespoon each: regular soy sauce, sriracha, white sugar▢ 2 teaspoons cornstarch▢ Fine sea salt & pepper (1 tsp each)Pickled Veggies▢ 2 cups carrots cut into matchsticks▢ 2 cups radishes, cut into matchsticks▢ ¼ cup each: unseasoned rice vinegar, white sugarFor Serving▢ 1 pkg. brioche slider buns, plus softened butter▢ 1 English cucumber▢ Optional: 1 bunch fresh cilantro, jalapeños (thinly sliced)Sauce▢ ½ cup full-fat regular mayo▢ 3 tablespoons freshly squeezed lime juice, plus 1/4 tsp zest▢ 1 tablespoon sriracha sauce InstructionsPREP: Preheat oven to 400 degrees F and prepare a dark-rimmed baking sheet by greasing it; no lining is necessary.MEATBALLS: In a large bowl, combine all the ingredients for the meatballs. Knead the mixture until everything is well combined. With wet hands, take about 1 tablespoon and 1 teaspoon (or 30 grams) of the mixture and roll it into a ball. Place the meatballs on the prepared baking sheet and spray them generously with cooking spray. Bake for 15 minutes, then flip each meatball and bake for an additional 5-7 minutes or until nicely browned all over. Remove from the oven and set aside. PICKLED VEGGIES: In a large wide-mouth jar or large bowl, add carrots and radishes. Top with vinegar, sugar, and 1 tsp fine sea salt. Add lid on jar and shake well. Shake well or toss with tongs every 10-15 minutes while preparing the rest of the dish. SAUCE: Whisk all of the sauce ingredients together until smooth. Season with a pinch of salt, cover and chill in fridge until needed.ASSEMBLE: Butter buns and toast in a dry skillet. Add sauce to both sides of bun. Top with a big scoop of pickled veggies, thinly sliced cucumbers, jalapeños, a few sprigs of cilantro, and meatball(s). Sandwich together and enjoy promptly! Video Recipe NotesNote 1: Prep ahead: If you have the time, make the pickled veggies and sauce a day or two ahead. They'll get more flavorful and it helps break up the cooking time! Note 2: Meatball consistency: Don't over-mix the meatball mixture, or it can become tough. Additionally, wetting your hands makes rolling the meatballs easier and less messy. Note 3: Uniform size: Use a cookie scoop or a food scale to measure out meatball portions for uniform size, ensuring they cook evenly. Tightly compress the meatballs to keep them from falling apart. Nutrition information does not include the bun. Nutrition FactsServing: 1serving | Calories: 374kcal | Carbohydrates: 10g | Protein: 15g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 63mg | Sodium: 679mg | Potassium: 568mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7265IU | Vitamin C: 15mg | Calcium: 54mg | 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.
Healthy Banana Bread by Chelsea Lords Healthy Banana Bread is filled with good-for-you ingredients. This recipe uses everyday products and does not have any refined sugars or butter. Have more overripe bananas? Try these Healthy Banana Muffins or Banana Pancakes next! Healthy Banana Bread Recipe We go through bananas so quickly at my home! My kids love them as snacks or cut up in their oatmeal, I freeze them to use in an Açaí Bowl or this Blueberry Smoothie, and my husband loves them in this Chocolate Protein Shake. If we have any leftovers at the end of the week, my kids beg for a baked banana treat. They’ll usually request these Banana Cupcakes, but after I made this healthy banana bread a few weeks ago, they’ve consistently asked for it. Score! Ingredients In Healthy Banana Bread Coconut Oil: Moisturizes, binds, and adds a coconut hint. Honey: Naturally sweetens and moistens. Eggs: Bind and aid in rising. Mashed Bananas: Add signature flavor, sweetness, and moisture. Greek Yogurt: Provides creaminess and a slight tang, enhancing texture. Vanilla Extract: Boosts overall flavor with a warm aroma. Salt, Cinnamon, Baking Soda: Balance sweetness, add warmth, and promote fluffiness. Flour: Forms the bread’s main structure. QUICK TIPThis bread is packed with good ingredients — protein from the eggs and Greek yogurt, vitamins and nutrients from the bananas, a boost in good cholesterol and energy from the coconut oil, and antioxidants from the honey. How To Make Healthy Banana Bread Prep: Heat the oven, grease and flour a bread pan. Wet Ingredients: Mix coconut oil and honey, then eggs, mashed bananas, Greek yogurt, and vanilla. Dry Ingredients: Directly add salt, cinnamon, and baking soda to wet mix, then stir in flour and chocolate chips until just combined. Bake: Pour into the pan and bake until done. Cool: Let the healthy banana bread rest in the pan before turning it out to cool completely and then serve. VARIATIONS Switch Things Up Miniature Chocolate Chips: Use dark chocolate for health benefits and antioxidants. Chopped Nuts: Walnuts or pecans, tossed with flour before adding to the batter. Raisins: Regular, golden, dried cherries, or cranberries, also tossed with flour. Spiced Banana Bread: Omit add-ins and increase spices with 1/4 teaspoon nutmeg or a teaspoon of pumpkin pie spice or apple pie spice. STORAGE Storage And Freezing Tips Can I freeze banana bread? Yes! Freeze by wrapping slices in plastic and using a freezer-safe bag/container. It lasts up to 3 months. Thaw at room temperature in 10 minutes or in the fridge. Storage Lifespan: Lasts 2-3 days in the fridge, wrapped well in an airtight container. More Healthy Recipes Healthy Fruit Tart Recipe Greek yogurt Healthy Blueberry Muffins Banana Waffles Peanut Butter Protein Shake Healthy Zucchini Bread FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Banana Bread 4.66 from 29 votes - Review this recipe Healthy Banana Bread is filled with good-for-you ingredients. This recipe uses everyday products and does not have any refined sugars or butter. SAVE TO RECIPE BOX Print Recipe Healthy Banana Bread 4.66 from 29 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Healthy Banana Bread is filled with good-for-you ingredients. This recipe uses everyday products and does not have any refined sugars or butter. Course Breakfast, Dessert, Snack Cuisine American Keyword healthy banana bread Prep Time 20 minutes minutes Cook Time 50 minutes minutes Total Time 1 hour hour 10 minutes minutes Servings 12 slices Chelsea Lords Calories 139kcal Author Chelsea Lords Cost $4.98 Ingredients▢ 1/3 cup melted coconut oil▢ 1/2 cup honey▢ 2 large eggs▢ 1 packed cup mashed very ripe bananas (~2 large bananas)▢ 1/4 cup full-fat honey vanilla Greek yogurt (I recommend Greek Gods)▢ 1 and 1/2 teaspoons vanilla extract▢ 3/4 teaspoon fine salt▢ 1 teaspoon ground cinnamon▢ 1 teaspoon baking soda▢ 1 and 3/4 cups white, all-purpose flour▢ 3/4 cup mini chocolate chips, optional▢ 1 tablespoon old-fashioned oats, optionalUS - Metric USMetric InstructionsPREP: Preheat the oven to 325 degrees F. Generously grease a 9x5-inch bread pan and lightly dust with flour. Tap off excess flour over the sink and set the prepared pan aside .WET INGREDIENTS: In a large bowl, whisk together the 1/3 cup coconut oil and 1/2 cup honey. Add in the 2 large eggs and whisk until smooth. In a separate bowl, mash the bananas with a fork until well mashed and broken down (Note 1). Pack mashed bananas into a 1-cup measuring cup and level the top. Add to the wet ingredients along with the 1/4 cup Greek yogurt, and 1 and 1/2 teaspoons vanilla extract. Whisk until smooth and combined.DRY INGREDIENTS: On top of the wet ingredients, add the 3/4 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon baking soda. Stir. Add in the 1 and 3/4 cup flour and the 3/4 cup miniature chocolate chips (if using) right on top of the flour. With a wooden spoon, gently stir the chocolate chips to get coated with the flour and then mix the flour into the rest of the ingredients. Do not over-mix; stop as soon as the flour is fully incorporated.BAKE: Using a spatula, scrape all the batter into the prepared 9x5-inch pan. Bake in the fully preheated oven for 50-65 minutes or until very lightly browned on the edges and a toothpick comes out clean (or with few moist crumbs) from the center of the pan.COOL: Allow to cool in the pan for 10 minutes and then invert onto a cooling rack. When fully cool, cut into slices and enjoy. Store leftovers in an airtight container in the fridge for 2-3 days. Enjoy slices warmed in the microwave for 10-15 seconds. Bread freezes and thaws well. Video Recipe NotesNote 1: Bananas: To quickly and thoroughly mash bananas, remove the peels, break into a few pieces, and then beat them in a stand mixer or with a hand mixer until well mashed. Note 2: Sugar: While this recipe contains no added sugar, if you add chocolate chips to the batter, keep in mind that most commercial brands contain sugar. Nutrition FactsServing: 12slices | Calories: 139kcal | Carbohydrates: 16.6g | Protein: 1.3g | Fat: 6.8g | Cholesterol: 31mg | Sodium: 117.9mg | Fiber: 0.5g | Sugar: 14.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken Noodle Soup by Chelsea Lords This is truly the BEST Chicken Noodle Soup ever! Enjoy a rich, flavorful broth full of tender chicken, melt-in-your-mouth veggies, and perfect noodles. Best of all, it’s all made in one pot! Chicken Noodle Soup I’ve tried so many chicken noodle soup recipes over the years – it’s the classic choice when you’re feeling under the weather, right? But honestly, most of them were either too bland or too complicated. Then, inspired by my favorite chicken stew, I decided to forgo chicken breasts, regular thighs, and rotisserie chicken. Instead, I switched to using bone-in, skin-on chicken thighs, and what a difference it makes! Skin-on, bone-in thighs infuse so much flavor into the broth, and there’s no need for a whole chicken. The result? A soup that’s both easy to make and incredibly indulgent. This recipe delivers the perfect balance between minimal effort and maximum flavor! Chicken Noodle Soup Ingredients Bone-in, skin-on chicken thighs: Adds depth to the broth and results in ultra-tender chicken. Olive oil: Adds richness. Onion: Finely diced for better integration and flavor. Garlic: Fresh minced for stronger flavor. Celery and carrots: Uniform slices for even cooking. Dried thyme and oregano: I don’t always have fresh so dried works great; use fresh if you’d like! Bay leaf: Adds subtle flavor. Chicken broth: High-quality for best flavor. We love Swanson®. Corn starch: Optional for thicker broth. Egg noodles or fettuccine: Al dente for best texture. Fresh dill, parsley, lemon: Optional for freshness and flavor. QUICK TIP Choose your preferred pasta or noodles – we love broken fettuccine, but egg noodles are great too. Both have been tested and work well in this recipe. How To Make Chicken Noodle Soup Dry and season chicken: Pat chicken thighs dry; season. Brown chicken: In a pot, heat oil. Brown chicken thighs skin-side down, then flip. Remove and set aside. Sauté veggies: In the same pot, sauté veggies. Stir through seasonings. Simmer: Return chicken to pot. Add broth. Simmer until the chicken is cooked. Cook pasta: Remove chicken, add pasta to pot, cook until al dente. Prep chicken: Shred or dice chicken. Finish soup: Return chicken to pot and adjust seasoning. Serve: Garnish with fresh herbs, and serve with crusty bread. What To Serve With Chicken Noodle Soup Green salad: We love this Italian salad, Olive Garden Salad, or Costco Kale Salad Crusty bread or rolls: Grab from the store or make some French Bread, Dinner Rolls, or Focaccia Roasted veggies: Brussels sprouts, Roasted Sweet Potatoes, or Roasted Cauliflower Sandwiches or wraps: Nothing beats a good Grilled Cheese! Fruit Salad: Or a couple of seasonal fruits. How To Make Chicken Noodle Soup More Flavorful Chicken matters: Grab bone-in, skin-on chicken thighs for the most flavor. Brown chicken well: Don’t rush browning the chicken, as it adds depth of flavor. Simmer gently: Keep the broth at a gentle simmer to cook the chicken evenly without making it tough. Pasta doneness: Cook the pasta al dente as it will continue to soften in the hot broth. Fresh lemon juice and herbs: A splash of lemon juice and a handful of herbs brighten up the flavor. STORAGE Storage Separate the noodles: Let soup cool then pull out noodles (I use this) and store separately to avoid sogginess. Refrigerate: Keep in airtight containers for 3-4 days. Freeze: Freeze without noodles for up to 2-3 months. Reheat gently: Thaw overnight if frozen, reheat on the stove or microwave. Add fresh noodles: Cook new noodles when reheating. More Delicious Soup Recipes: Artichoke Soup Tuscan Soup Five-Ingredient Creamy Chicken and Wild Rice Soup Broccoli Cheddar Soup Taco Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Noodle Soup 5 from 1 vote - Review this recipe This is truly the BEST Chicken Noodle Soup ever! Enjoy a rich, flavorful broth full of tender chicken, melt-in-your-mouth veggies, and perfect noodles. Best of all, it's all made in one pot! SAVE TO RECIPE BOX Print Recipe Chicken Noodle Soup 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This is truly the BEST Chicken Noodle Soup ever! Enjoy a rich, flavorful broth full of tender chicken, melt-in-your-mouth veggies, and perfect noodles. Best of all, it's all made in one pot! Course Dinner, Main Course, Soup Cuisine American, Healthy Keyword chicken noodle soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 4 -6 servings Chelsea Lords Calories 562kcal Author Chelsea Lords Cost $16.98 EquipmentLarge Dutch oven or cast iron pot Ingredients▢ 2 lbs. bone-in skin-on chicken thighs (Note 1)▢ Salt & pepper▢ 2 tablespoons olive oil, divided▢ 2 cups finely diced onion (1 large onion)▢ 1 tablespoon minced garlic▢ 1 cup celery, cut ¼-inch thick (2-4 stalks)▢ 1½ cups carrots, peel and cut ½-inch thick (2-4 carrots)▢ 2 teaspoons each: dried thyme and oregano▢ 1 bay leaf▢ 8 cups chicken broth (2 cartons)▢ 1 tablespoon corn starch, optional▢ 3 cups (5 oz) wide egg noodles OR 6 oz (1½ cups fettuccine broken into 1-inch pieces) (Note 2)▢ Optional: 3 tbsp minced fresh dill or flat-leaf parsley, 1 lemon▢ Optional, For serving: crusty, warmed buttered bread. InstructionsCHICKEN: Pat chicken dry with a paper towel. Mix ¾ tsp salt and ½ tsp pepper in a small bowl. Sprinkle half over the skin side of the chicken. Heat 1 tablespoon oil in a Dutch oven/large pot over medium-high. Add chicken, skin-side down. Use the remaining seasoning on the other side. Cook for 5 minutes or until it releases easily, then flip and cook for another 4-5 minutes. Remove and set aside on a plate.VEGGIES: Reduce heat to medium. Add the remaining oil, onion, and garlic. Sauté for 2 minutes, scraping the bottom of the pot. Add celery and carrots, sautéing for another 3 minutes. Stir in thyme and oregano, cooking for 30 seconds.SIMMER: Return the chicken and its juices to the pot. Add bay leaf and chicken broth. Bring to a boil, then reduce heat to medium-low and simmer covered until chicken shreds easily, about 20 minutes.PASTA: Once chicken is cooked, remove it to a cutting board and add pasta to the pot, cooking until al dente (follow package directions for timing). Stir occasionally so pasta doesn't stick. While pasta cooks, remove and discard chicken skin, bones, and fat. Shred chicken with forks or dice with a knife.FINISHING: If using cornstarch, whisk it in a small bowl with 1-2 tablespoons of liquid from the pot until smooth and pour back into the pot. Return shredded chicken to the pot. Add lemon juice for extra zing, if desired. Taste and adjust seasoning with salt and pepper (I typically add another ¾ tsp salt and ½ tsp pepper). Serve garnished with fresh herbs (we love dill best!) and alongside crusty buttered bread, if desired. Video Recipe NotesNote 1: Chicken: For the BEST flavor, use bone-in, skin-on chicken thighs. Regular thighs or breast meat don't deliver the same richness/ flavor. Note 2: Pasta: Feel free to choose any pasta, but be mindful to adjust the cooking time to avoid overcooking and bloating. STORAGE: If storing leftovers, keep noodles separate from the soup to prevent them from absorbing too much liquid and turning mushy. I use this to remove noodles then store them separately from the broth and veggies. Nutrition FactsServing: 1serving | Calories: 562kcal | Carbohydrates: 43g | Protein: 53g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 255mg | Sodium: 2010mg | Potassium: 1071mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8221IU | Vitamin C: 10mg | Calcium: 100mg | 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.
One Pan Chicken and Potatoes by Chelsea Lords Try One-Pan Chicken and Potatoes for an incredibly delicious meal. It has everything – tender chicken, sweet roasted carrots, crispy onions, and creamy potatoes. It’s simple to prepare yet tastes (and looks) so impressive! Why We’re Loving This One-Pan Chicken and Potatoes: Effortless cooking: Easy prep and clean-up with just one pan. Full of flavor: Tender chicken with the best sauce–plus delicious roasted veggies. Perfect for hosting: Simple yet impressive, and great for guests. Split up the work: Marinate the chicken ahead of time, chop veggies later, and keep the prepped ingredients in the fridge until cooking time. Nutritionally balanced: A healthy mix of protein, veggies, and carbs. Budget-friendly: Simple, affordable ingredients for a quality meal. One-Pan Chicken and Potatoes Ingredients Minced garlic: Use jarred for convenience. Seasonings: Italian seasoning, onion, garlic powder, and paprika deliver vibrant flavor. Olive oil: Use extra virgin for the most flavor. Chicken broth: Adds moisture to the dish. Dijon mustard: Optional, adds a tangy touch. Chicken thighs: Choose skin-on, bone-in for more flavor and juiciness. Golden potatoes: Cut uniformly; no peeling required. Yellow onions: Slice thinly. Carrots: Opt for fresh, large carrots for the best texture and flavor. How To Make One-Pan Chicken and Potatoes Marinate chicken: Coat in marinade and set aside. Preheat oven: Heat to 350°F and grease the pan. Prepare veggies: Toss in oil, salt, and pepper on the pan. Assemble dish: Place chicken and pour broth into pan. Bake: Cook until veggies are tender and chicken is done, then broil for a crispy finish. Serve: Let rest, then spoon pan juices over the top. What To Serve On the Side Garden Salad: Or a good Caesar Salad. Steamed green beans: Adds crunch and color. No-Knead Bread or Dinner Rolls: Great for soaking up pan juices. Couscous/Quinoa: Ideal for the extra sauce. Fruit Salad: Nice balance to the savoriness of chicken and potatoes. STORAGE Storing One-Pan Chicken and Potatoes Store: In an airtight container, for 3-5 days. Freeze: Freeze for up to 3 months. Reheat: Thaw if frozen, then warm in the oven or microwave. More One Pan Dinners One Pan Tikka Masala Cabbage, Potatoes, And Sausage Tuna Casserole Sheet Pan Sausage and Veggies Cheesy Sausage Pasta FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. One-Pan Chicken and Potatoes 5 from 1 vote - Review this recipe Try One-Pan Chicken and Potatoes for an incredibly delicious meal. It has everything - tender chicken, sweet roasted carrots, crispy onions, and creamy potatoes. It's simple to prepare yet tastes (and looks) so impressive! SAVE TO RECIPE BOX Print Recipe One-Pan Chicken and Potatoes 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Try One-Pan Chicken and Potatoes for an incredibly delicious meal. It has everything - tender chicken, sweet roasted carrots, crispy onions, and creamy potatoes. It's simple to prepare yet tastes (and looks) so impressive! Course Dinner, Main Course Cuisine American, Healthy Keyword One Pan Chicken and Potatoes Prep Time 20 minutes minutes Cook Time 55 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 4 servings Chelsea Lords Calories 715kcal Author Chelsea Lords Cost $17.92 Equipment1 large rimmed sheet pan (13x18x1) (Note 1) IngredientsChicken Marinade▢ 2 tablespoons minced garlic▢ 1 tablespoon each: Italian seasoning and olive oil▢ 1½ teaspoon paprika▢ ¾ teaspoon each: onion and garlic powder▢ ½ teaspoon each: salt and pepper▢ ⅓ cup chicken broth▢ 2 teaspoons Dijon mustard, optional▢ 6 skin-on, bone-in chicken thighs (2¼ lbs.) (Note 2)Veggies▢ 2 heaping cups (13.5 oz) unpeeled golden potatoes, cut to 1-inch pieces▢ 1½ large yellow onions, halved and sliced into 1-inch thick chunks▢ 1½ cups (8.5 oz) peeled carrots, cut to 1½ inches long x 1/2-inch thick (3 carrots)▢ ½ teaspoon each: salt and pepper▢ 2 tablespoons olive oil▢ 1 cup chicken broth▢ Optional: fresh thyme, crusty buttered bread for dunking in sauce! InstructionsCHICKEN: In a bowl, combine all marinade ingredients except for the chicken. Whisk until smooth. Add the chicken and toss until well coated. Optionally, cover and marinate overnight, or let stand at room temperature while preparing veggies.PREP: Preheat oven to 350°F (175°C). Generously grease a rimmed 13x18-inch sheet pan with cooking spray.VEGGIES: On the greased pan, combine potatoes, onions, carrots, salt, pepper, and oil. Toss well, then spread out in an even layer. Make space on the pan to nestle in the chicken. Scrape any leftover marinade on top of the chicken. Carefully pour one cup of chicken broth over the veggies. Spray everything generously with cooking spray.BAKE: Bake for 50-55 minutes, or until the veggies are crisp-tender and the chicken is golden. Switch the oven to Broil and move the tray to the top shelf. Broil for 1-2 minutes, watching carefully, until there's a slight char on top.ENJOY: Remove from oven and let stand for 5-10 minutes. Spoon pan juices over the veggies and chicken. Add fresh thyme if desired. Serve with the liquid spooned on top. Enjoy with crusty buttered bread to dredge up that extra pan sauce. (yum!) Video Recipe NotesNote 1: Sheet pan: Use a sheet pan with sides (13x18-inches). A smaller pan crowds ingredients, hindering even cooking. A larger pan causes broth to evaporate too quickly. Note 2: Chicken: This recipe's cooking time is tailored for bone-in, skin-on chicken thighs. Other cuts can become too dry from the long oven time. Additionally, the skin and fat from these thighs add a lot of flavor to the veggies. Nutrition FactsServing: 1serving | Calories: 715kcal | Carbohydrates: 33g | Protein: 40g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 214mg | Sodium: 1015mg | Potassium: 1212mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10610IU | Vitamin C: 29mg | Calcium: 81mg | 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.
Roasted Red Pepper Soup by Chelsea Lords This Roasted Red Pepper Soup is seriously delicious! It’s creamy, full of flavor from tomatoes and roasted red peppers, and the secret ingredient that makes it restaurant-worthy? A spoonful of basil pesto! Why We Love This Roasted Red Pepper Soup: It’s Flavor Central: A delicious mix of tomatoes, roasted red peppers, and veggies. Creamy goodness: Thick and creamy texture is out-of-this-world! Everyone’s fave: Perfect for family and friends. Fancy upgrade: Make it restaurant-quality with a spoonful of basil pesto. Plan and freeze: Awesome for meal prep; it freezes great! Ingredients Butter and olive oil: For a flavorful base. Onion and carrots: Dice evenly. Garlic: Use fresh minced garlic. Tomato paste: Enhances tomato flavor. Sugar: Adjust for balanced acidity. Roasted red peppers: Drain jarred peppers. Canned tomatoes: Preferably San Marzano; no need to drain. Chicken broth: High-quality like Swanson®. Heavy cream: Adjust for creaminess. How To Make Roasted Red Pepper Soup Sauté veggies: Cook until golden and tender. This is the flavor base for the soup! Simmer and blend: Add tomatoes, peppers, and broth; simmer and blend with a stick or traditional blender. Finish with cream: Stir through and season. Serve warm: Stir a spoonful of pesto into each bowl and mix through. Enjoy! What To Serve With Roasted Red Pepper Soup Bread: Crusty no-knead bread or dinner rolls for dipping. Grilled Cheese: The best classic side! Salad: Light garden salad or a great Caesar Salad. Croutons: Homemade or store-bought for some crunch. Charcuterie: Cheese, meats, and crackers. Quesadillas: Cheese or veggie quesadillas. Focaccia: Freshly baked with herbs and olive oil. STORAGE Storage Fridge: Keep Roasted Red Pepper Soup in an airtight container for 3-5 days. Freezing: Freeze in a freezer-safe container for 2-3 months. Thawing: Thaw in the fridge overnight. Reheating: Heat gently until hot (don’t boil); adjust seasoning as needed. More Delicious Soup Recipes: Tuscan Sausage and Potato Soup Cheesy Potato Soup Ham And Bean Soup Southwestern Corn Chowder Italian Sausage Pasta Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Roasted Red Pepper Soup 5 from 1 vote - Review this recipe This Roasted Red Pepper Soup is seriously delicious! It's creamy, full of flavor from tomatoes and roasted red peppers, and the secret ingredient that makes it restaurant-worthy? A spoonful of basil pesto! SAVE TO RECIPE BOX Print Recipe Roasted Red Pepper Soup 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This Roasted Red Pepper Soup is seriously delicious! It's creamy, full of flavor from tomatoes and roasted red peppers, and the secret ingredient that makes it restaurant-worthy? A spoonful of basil pesto! Course Appetizer, Main Course, Side Dish, Soup Cuisine American Keyword Roasted Red Pepper Soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 -8 servings Chelsea Lords Calories 388kcal Author Chelsea Lords Cost $13.12 EquipmentHeavy-bottomed cast iron pot or Dutch oven Ingredients▢ 2 tablespoons each: unsalted butter and olive oil▢ 1½ cups diced yellow onion (~1 large)▢ 1½ cups diced carrots (~3 large)▢ 1 tablespoon finely minced garlic (~4 cloves)▢ 2 tablespoons tomato paste▢ 1 tablespoon white sugar, plus more as needed▢ 16 oz jarred roasted red peppers, drained▢ 28 oz whole (San Marzano) tomatoes in juice (don't drain)▢ 14.5 oz fire-roasted (or plain) diced tomatoes▢ 2 cups chicken broth (I recommend Swanson)▢ 1½ cups heavy whipping cream▢ Salt and pepper▢ Optional, but so delicious: basil pesto (Note 1)▢ For serving: crusty buttered bread or grilled cheese! InstructionsBUTTER and OIL: In a large pot, add oil and butter over medium heat.ONIONS and CARROTS: Once butter is melted, add onions and carrots. Cook for 7-9 minutes, stirring occasionally until they begin to turn golden. Season with ¼ teaspoon each of salt and pepper. GARLIC and TOMATO PASTE: Stir in the minced garlic, tomato paste, and sugar. Continue to cook for another 1-2 minutes or until the tomato paste darkens in color.PEPPERS and TOMATOES: Pour in the whole tomatoes with their juice, diced tomatoes, drained roasted red peppers, and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer, uncovered, for 20 minutes, stirring occasionally.BLEND: Use an immersion blender to process the soup until it reaches a smooth consistency. Alternatively, carefully transfer the mixture to a blender (see Note 2 for tips) and blend until smooth.FINISHING: Return the pot to low heat and stir in the heavy whipping cream. Season to taste (I usually add another ¼tsp each salt and pepper). If you choose not to add pesto, you'll want some extra salt, pepper, and sugar. Add to taste.SERVE: Serve the soup warm with some crusty buttered bread or grilled cheese. Stir through a big spoonful (or to taste) of pesto into each bowl. Enjoy! Video Recipe NotesNote 1: Pesto: Pesto packs a punch of flavor and seasoning, as well as a good amount of saltiness. If you skip it, remember to adjust the salt to taste! Note 2: Blending: When blending, blend in 3-4 batches. Securely close the lid. Use the "soup" or "hot" cycle if available. Be cautious of steam pressure; if no hot/soup setting, replace the lid with a towel and hold it securely. Carefully remove the lid to avoid steam bursts. Nutrition FactsServing: 1serving | Calories: 388kcal | Carbohydrates: 28g | Protein: 7g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 1681mg | Potassium: 920mg | Fiber: 6g | Sugar: 15g | Vitamin A: 7308IU | Vitamin C: 60mg | Calcium: 166mg | 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.
Healthy Blueberry Muffins by Chelsea Lords Try these Healthy Blueberry Muffins, where each bite is bursting with fresh blueberries! These easy and delicious treats are made with better-for-you ingredients like Greek yogurt, coconut oil, and plenty of blueberries – sure to be a hit! Healthy Blueberry Muffins When my husband asked for big, fluffy blueberry muffins (like the ones from a bakery), I found a recipe that was good, but way too sugary and buttery for breakfast. So, I got to work tweaking it with better ingredients like Greek yogurt and coconut oil, without losing that bakery-style deliciousness. Guess what? My husband loved these even more than the original sugar-packed ones — mission accomplished for a better-for-you, super tasty muffin! Why We Love These Muffins Reduced sugar: Contains less sugar compared to typical muffins. Whole wheat flour: Offers more fiber and nutrients than refined flour. Greek yogurt: Adds protein and probiotics. Coconut oil: A better-for-you fat option compared to butter or vegetable oil. Fresh blueberries: Provide antioxidants and natural sweetness. QUICK TIP Why do we mix the blueberries in with the flour right away? Wouldn’t it be better to add them at the very end so they aren’t crushed? Actually, there’s a method to this madness. If you stir in the berries at the end, they’ll sink to the bottom of the muffin pan and you’ll have no berries in the top half of your breakfast treat! However, tossing the berries in flour (very gently, of course!) keeps them suspended in the batter, for blueberries in every bite. Healthy Blueberry Muffin Ingredients White flour/white whole-wheat flour: Whole wheat for fiber, white for lighter texture. Cornstarch: Makes muffins more tender. Baking powder: Ensure freshness for proper rise. Salt: Important for flavor enhancement. Blueberries: We prefer fresh berries; if using frozen ones, don’t thaw. Egg: Best at room temperature. Honey-vanilla Greek yogurt: Adds moisture and tenderness. Vanilla extract: Or use vanilla bean paste. Coconut oil: Adds moisture and lightness. Light brown sugar: Adds moisture and sweetness; white sugar also works. Coarse sparkling sugar (optional): For a crunchy, sweet topping. How To Make Healthy Blueberry Muffins Preheat oven: Set to 350°F and grease the muffin tin(or use paper liners). Mix dry ingredients: Combine dry ingredients. Coat blueberries: Toss blueberries in the dry mix (this helps with even dispersion). Whisk wet ingredients: Combine wet ingredients. Gently combine the two. Bake: Add batter evenly to the tin. Bake 20-25 minutes. Cool: Transfer to a wire rack and enjoy when cool! More Healthy Baked Goods: Healthy Banana Bread Lemon Zucchini Bread Healthy Brownies Banana Crumb Muffins Greek Yogurt Pancakes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Blueberry Muffins 4.87 from 23 votes - Review this recipe These Healthy Blueberry Muffins are bursting with flavor, are moist and soft, and so delicious! They're made with better-for-you ingredients including Greek yogurt, coconut oil, and plenty of blueberries. SAVE TO RECIPE BOX Print Recipe Healthy Blueberry Muffins 4.87 from 23 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Healthy Blueberry Muffins are bursting with flavor, are moist and soft, and so delicious! They're made with better-for-you ingredients including Greek yogurt, coconut oil, and plenty of blueberries. Course Breakfast Cuisine American Keyword healthy blueberry muffins Prep Time 15 minutes minutes Cook Time 30 minutes minutes Total Time 45 minutes minutes Servings 9 muffins Chelsea Lords Calories 219kcal Author Chelsea Lords IngredientsDRY INGREDIENTS▢ 1 cup (125g) white flour (or use white whole-wheat flour)▢ 1 tablespoon cornstarch▢ 1½ teaspoons baking powder▢ ¼ teaspoon fine sea salt▢ ¾ cup fresh (small) blueberriesWET INGREDIENTS▢ 1 large egg▢ ½ cup honey-vanilla Greek yogurt▢ 1 teaspoon vanilla extract▢ ¼ cup coconut oil, melted▢ ½ cup light brown sugar, gently packed▢ Optional: coarse sparkling sugar InstructionsPREP: Preheat oven to 350°F (175°C). Generously coat a Muffin Tin with cooking spray or place paper liners. Measure and set out the egg and yogurt to reach room temperature. Melt coconut oil, measure, and set aside to get to room temperature. (Note 1)DRY INGREDIENTS: In a large bowl, add the flour (use a food scale if you have it -- 125g) and remaining "dry ingredients." Stir until blueberries are nicely coated in flour.WET INGREDIENTS: Ensure wet ingredients are at the same temperature to avoid clumps then add all in another bowl. Whisk until completely smooth. COMBINE: Sprinkle dry ingredients over wet and fold with a spatula until combined and no streaks of flour remain. Don't over-mix.FILL MUFFIN CAVITIES: Spoon batter into a ¼-cup measuring cup to perfectly fill it to the top. Then scoop that batter out into each muffin cavity. OPTIONAL: If desired, sprinkle a little bit of extra sugar (½ teaspoon) on the tops.BAKE: Bake for 20-25 minutes or until a toothpick when inserted in the center comes out clean or with moist crumbs. COOL: Right out of the oven, use a table knife to gently trace around the edges of the muffins. Let muffins cool for 5 minutes before removing from the tin. Use a table knife to gently coax the muffins out. Let muffins finish cooling on a cooling rack so the bottoms don't get soggy as they cool. Enjoy warm! Recipe NotesNote 1: Temperatures: Cold eggs and/or yogurt will cause your melted coconut oil to harden and clump -- make sure the eggs and yogurt are at room temperature! Nutrition FactsCalories: 219kcal | Carbohydrates: 35g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 151mg | Potassium: 78mg | Fiber: 1g | Sugar: 14g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 70mg | 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.
Salsa Chicken Crockpot by Chelsea Lords Salsa Chicken Crockpot packs a punch with tender chicken, vibrant salsa, and savory spices, all slow-cooked to perfection for an effortlessly tasty meal. Reasons To Love Salsa Chicken Crockpot: Easy “dump and Forget” meal: Perfect for busy days. Meal prep friendly: Versatile for varied weekly meals that need to last all week. Protein-rich and tasty: Flavorful, protein-packed chicken. Nutritious: Balanced with protein, veggies, and spices. Versatile pairings: Great with various sides. QUICK TIP Crock-Pot® is the registered trademark for a slow cooker made by Newell Brands. We refer to it generically, though, and any slow cooker that meets the basic size requirements will work just fine in our recipes. We respect the Crock-Pot brand and its accompanying trademark. Salsa Chicken Crockpot Ingredients Salsa: Choose your favorite for the base flavor. Chicken thighs: Thighs are best for flavor and texture. Spices: A homemade blend for a flavorful boost. Serving Suggestions If you’re meal-prepping this Salsa Chicken in the Crockpot, knock out some sides to go along with it for the week! I usually make a big batch of white or brown rice, a bowl of Cilantro-Lime sauce, and roasted corn and peppers, to which I add some beans. Then it’s all about toppings: Fresh lime and/or cilantro: For a zesty, fresh touch. Guacamole or ripe avocado: Adds creaminess. Cheese: Melts beautifully into the warm chicken. Sour cream: For a cool, tangy finish. Re-Purpose Crockpot Salsa Chicken Leftovers In: Tacos and burritos: Or a big burrito bowl! Salads: Top with Cilantro Lime Dressing Wraps: With veggies and this creamy sauce. Quesadillas: Mixed with cheese. Sandwiches and sliders: With some slaw. Soups and stews: For heartiness. Rice bowls: With veggies and sauce. Omelets and frittatas: In eggs for breakfast. Pizza: As a topping. How To Make Salsa Chicken Crockpot Add ingredients: Place salsa, chicken, and spices in the slow cooker and mix. Cook: Cover and cook until chicken is tender. Shred chicken: Remove, discard fat, and shred. Return to pan: Return chicken to the slow cooker and stir. Serve: Enjoy with your choice of sides and toppings. STORAGE Salsa Chicken Crockpot Storage Refrigerate: Store in an airtight container for up to five days–a full week’s worth of meals! Freeze: Freeze in freezer-safe bags or containers for up to three months. Reheat: Thaw if frozen; reheat in the microwave or on the stove until warm. QUICK TIP Divide this dish into meal prep containers for convenient, nutritious meals throughout the week. We use these little containers for the sauce and toppings. More Easy High-Protein Recipes Indian Ground Turkey Bowls Honey-Garlic Chicken Thighs Chicken Meatballs Greek Ground Turkey Crockpot Chicken Stew FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Salsa Chicken Crockpot 5 from 2 votes - Review this recipe Salsa Chicken Crockpot packs a punch with tender chicken, vibrant salsa, and savory spices, all slow-cooked to perfection for an effortlessly tasty meal. SAVE TO RECIPE BOX Print Recipe Salsa Chicken Crockpot 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Salsa Chicken Crockpot packs a punch with tender chicken, vibrant salsa, and savory spices, all slow-cooked to perfection for an effortlessly tasty meal. Course Dinner, Main Course Cuisine American, Healthy Keyword Salsa Chicken Crockpot Prep Time 15 minutes minutes Cook Time 3 hours hours 30 minutes minutes Total Time 3 hours hours 45 minutes minutes Servings 5 -6 servings (as part of a meal with rice/toppings) Chelsea Lords Calories 358kcal Author Chelsea Lords Cost $12.98 Equipment6 quart slow cooker Ingredients▢ Olive oil cooking sprayAdd To Slow Cooker▢ 1 jar (16 oz) salsa▢ 2 lbs. boneless, skinless chicken thighs (Note 1)▢ 1 teaspoon each: ground chili powder and cumin▢ ½ teaspoon each: paprika, garlic powder, and onion powder▢ ¼ teaspoon dried oregano▢ 1 tsp salt and ¼ tsp pepperFor Serving, Optional:▢ 1 can (15.5 oz) black beans, drained & rinsed▢ Roasted Corn & Peppers (Note 2)▢ Cooked rice, lime wedges, cilantro, cilantro-lime sauce, guacamole or ripe avocado, sour cream, cheddar cheese (Note 3) InstructionsPREP: Generously spray a large (6-quart) slow cooker with cooking spray.SLOW COOKER: Combine all the ingredients listed under "For the Slow Cooker" in the prepared crockpot.COOK: Stir well to combine. Ensure chicken is submerged in liquid as much as possible. Cover and cook on high for 3½-5 hours, or on low for 4-6 hours-- until chicken shreds easily. Turn off the slow cooker.SHRED CHICKEN: Remove chicken, discard any fat, and shred the meat using two forks or dice with a knife.FINISHING: Return the shredded chicken to the slow cooker and stir gently. Taste and adjust seasoning if needed.OPTIONAL: Prepare roasted peppers and corn as a side (see Note 2).SERVE: The toppings seal the deal! Serve the chicken over cooked rice, topped with your choice of toppings such as lime, cilantro, cilantro-lime sauce, guacamole, sour cream, Cheddar cheese, etc. Video Recipe NotesNote 1: Chicken: Chicken thighs are recommended for more flavor and tenderness, but chicken breasts can also be used. Cut each breast into three even pieces. Watch timing carefully, because breasts dry out quickly! Note 2: Sides: Roasted peppers, corn, and black beans make great sides especially if meal prepping for the week. Follow this recipe (without optional toppings); thinly slice the peppers (instead of cutting into chunks) and toss black beans on the sheet pan after roasting. Note 3: Salsa: For convenience, use store-bought cilantro-lime sauce. Or prepare a homemade version (Cilantro Lime Sauce or this Healthy Cilantro-Lime Sauce). Nutrition FactsServing: 1serving | Calories: 358kcal | Carbohydrates: 27g | Protein: 44g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 757mg | Potassium: 992mg | Fiber: 9g | Sugar: 3g | Vitamin A: 486IU | Vitamin C: 2mg | Calcium: 67mg | 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.
Greek Turkey Meatballs by Chelsea Lords Enjoy nutritious eating at its best with these Greek Turkey Meatballs! They’re packed with fresh herbs and spices, and the creamy feta sauce on top is a total winner. Reasons To Love Greek Turkey Meatballs Nutritious high in protein: Made with lean turkey, fresh veggies, and herbs. Meal prep magic: Even tastier the next day. Downright delicious: Expertly seasoned for flavor, and cooked to perfection – crisp outside, tender inside. Versatile: Perfect in sandwiches, salads, or as a main. Crowd pleaser: The feta yogurt sauce is an absolute crowd favorite. Greek Turkey Meatball Ingredients Lean ground turkey: Choose 93/7 for the best flavor-health balance. Egg: To bind ingredients (plus, extra protein!) Olive oil: Flavor and good-for-you fats. Panko breadcrumbs: For a lighter, crispier texture. Red onion: Grated for better distribution. Spices: Fresh, quality spices for best flavor. Parsley and mint: Fresh and finely minced for a burst of fresh flavor. Sauce Ingredients Greek yogurt: Whole-milk plain Greek yogurt here. Feta cheese: Freshly crumbled block feta is best. Lemon (zest and juice): Use fresh for the best flavor. How To Make Greek Turkey Meatballs Prep: Preheat oven and grease a baking sheet. Mix meatball ingredients: Combine meatball ingredients. Form meatballs: Roll mixture into balls, and place on pan. Bake: Until golden and crispy on the outside. Make sauce: Blend sauce ingredients. Serve: Pair meatballs with feta sauce and enjoy! What To Serve With Greek Turkey Meatballs Tzatziki Sauce: A great alternative if feta isn’t your thing. Greek Salad: Fresh, vibrant, and a perfect complement to the meatballs. Rice, Couscous, or Quinoa: Choose any for a satisfying, hearty base. Pita: Ideal for scooping up those meatballs and sauce. Lemon wedges: Squeeze over for an extra touch of fresh flavor. STORAGE How To Store/Meal Prep Greek Turkey Meatballs Prep meatballs: Bake, cool, and refrigerate in airtight containers for up to four days. Sauce: Prepare and refrigerate separately. Reheat: Microwave or oven. Add sauce after reheating. More Amazing Greek-Inspired Recipes: Greek Chicken Wrap Greek Ground Turkey Chicken Gyros Greek Tortellini Salad Greek Quinoa Salad Sauce adapted from Giangi’s Kitchen FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Greek Turkey Meatballs 5 from 1 vote - Review this recipe Enjoy nutritious eating at its best with these Greek Turkey Meatballs! They're packed with fresh herbs and spices, and the creamy feta sauce on top is a total winner. SAVE TO RECIPE BOX Print Recipe Greek Turkey Meatballs 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Enjoy nutritious eating at its best with these Greek Turkey Meatballs! They're packed with fresh herbs and spices, and the creamy feta sauce on top is a total winner. Course Dinner, Main Course Cuisine Greek, Healthy Keyword Greek Turkey Meatballs Prep Time 15 minutes minutes Cook Time 23 minutes minutes Total Time 38 minutes minutes Servings 4 servings Chelsea Lords Calories 364kcal Author Chelsea Lords Cost $14.89 EquipmentLarge, rimmed baking sheet Ingredients▢ Olive oil cooking sprayMeatballs▢ 1 pound lean (93/7) ground turkey▢ 1 large egg▢ 1 tablespoon olive oil▢ ½ cup Panko breadcrumbs▢ ½ cup grated red onion (1 onion)▢ 1 teaspoon each: onion powder, garlic powder, oregano, beef bouillon powder▢ 3/4 tsp salt & 1/2 tsp pepper▢ 3 tablespoons each: finely minced fresh parsley and mint (measure after mincing)Optional: Feta Sauce (OR make Tzatziki Sauce)▢ ½ cup good whole-milk plain Greek yogurt▢ ½ cup crumbled feta▢ 1 tablespoon olive oil▢ 1 large lemon (1 tsp zest; 1 tbsp juice)▢ ¼ teaspoon each: salt, pepper, garlic powder▢ Serving Suggestions: rice/couscous, charred/warmed pita, lemon wedges, Greek salad InstructionsMEATBALLS: Preheat the oven to 400 degrees F. Grease a large-rimmed baking sheet with cooking spray. Peel and grate the red onion using the large holes of a cheese grater until you have ½ cup. Add to a large bowl. Add remaining meatball ingredients. Gently knead until combined, being careful not to over-work the meat.MEATBALLS CONT.: With greased hands (spray with cooking spray), scoop a heaped tablespoon of the meat mixture and roll into an evenly-sized ball. Repeat to make about 25-30 meatballs. Place meatballs (spaced out) on the prepared baking sheet and spray generously with cooking spray. Bake for 18 minutes. Carefully flip the meatballs and bake for an additional 5-10 minutes or until golden brown and cooked through.SAUCE: In a food processor or blender, combine all sauce ingredients. Blend until smooth. Taste and adjust. If the sauce is too thick, add a splash of water (1 tsp at a time) to reach desired consistency. Serve the meatballs with the feta yogurt sauce.OUR FAVE WAY TO SERVE: Spread a big spoonful of Greek yogurt on the plate, sprinkle lightly with salt. Add a layer of rice or couscous, then top with meatballs. Accompany with lemon wedges, charred/warmed pita, and Greek salad on the side. Finish by drizzling the feta sauce over the meatballs and enjoy!TO MEAL PREP: Divide rice/couscous and meatballs in meal prep containers for convenient, nutritious meals throughout the week. We use these little containers for the sauce and Greek salad! Video Recipe NotesTo char pitas: Spray both sides of the pita with olive oil cooking spray (or brush lightly with oil) and char directly over the gas flames (at medium to medium-low heat) for a few seconds. Use tongs to flip until pitas are lightly charred. Nutrition FactsServing: 1serving | Calories: 364kcal | Carbohydrates: 12g | Protein: 30g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 386mg | Potassium: 449mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1171IU | Vitamin C: 31mg | Calcium: 192mg | 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.
Curry Chicken Chowder by Chelsea Lords This Curry Chicken Chowder is absolutely incredible! With melt-in-your-mouth veggies, tender chicken, and a rich, creamy base, it’s truly the BEST! Five Reasons To Love This Curry Chicken Chowder Simple to Make: Thanks to shortcuts like rotisserie chicken, this chowder is surprisingly easy to prepare. Balanced: It’s packed with vegetables and high in protein. Perfect to make ahead: Ideal for meal prep, its flavor gets even better over time. Cost-effective: This recipe uses affordable, everyday ingredients. Comforting: Hearty and flavorful, this chowder has been a hit with everyone who’s tried it! Curry Chicken Chowder Ingredients Olive oil: Used for sautéing the vegetables. Yellow onion: Dice finely for the best texture. Carrots: Slice thinly; cut large carrots into half moons. Celery: Dice finely for even cooking. Garlic: Use fresh minced or jarred for convenience. Curry powder: Choose a flavorful brand! Chicken bouillon powder: Adds depth and flavor. Chicken broth: Use quality brands; Swanson® is a favorite. Gold potatoes: Provide a creamy texture; no peeling necessary due to the delicate skin. Thickening: Create a roux with butter and flour in a separate pot, then add milk and cream for a silky base that’s not too heavy. Frozen peas: Contribute a pop of flavor and nutrition. Chicken: Use shredded chicken–rotisserie or leftover for ease. Curry Chicken Chowder Serving Suggestions Warm naan or bread: Serve with freshly warmed naan or this easy no-knead bread for dipping. Fresh herbs: Garnish with chopped cilantro or parsley. Lemon wedges: Offer lemon on the side for a flavor boost. Green salad: A quick garden salad makes a crispy, refreshing side. Spicy toppings: Include chili flakes or hot sauce for those who want some heat. How To Make Curry Chicken Chowder Sauté the vegetables: Heat oil in a pot. Add veggies and sauté. Add garlic and seasonings. Pour in broth: Add chicken broth and bring to a boil. Add potatoes: Include potatoes and simmer until tender. Prepare Roux: In a separate pot, melt butter. Mix in flour, then gradually add milk and cream. Combine: Once potatoes are tender, mix in the roux mixture. Add final ingredients: Stir in peas and chicken. Heat through and enjoy! STORAGE Storage Store Curry Chicken Chowder in an airtight five ainer in the refrigerator for up to days; gets more flavorful every day! For longer storage, freeze in suitable containers or freezer bags for up to three months. Thaw in the refrigerator before reheating. Reheat slowly over low heat to avoid curdling. More Flavorful Soup Recipes: Slow cooker Southwestern Corn Chowder Creamy Artichoke Soup Five-Ingredient Creamy Chicken and Wild Rice Soup Taco Soup Broccoli Cheddar Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Curry Chicken Chowder 5 from 2 votes - Review this recipe This Curry Chicken Chowder is absolutely incredible! Featuring melt-in-your-mouth veggies, tender chicken, and a rich, creamy base, it's truly the BEST! SAVE TO RECIPE BOX Print Recipe Curry Chicken Chowder 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Curry Chicken Chowder is absolutely incredible! Featuring melt-in-your-mouth veggies, tender chicken, and a rich, creamy base, it's truly the BEST! Course Dinner, Main Course, Soup Cuisine Healthy Keyword Curry Chicken Chowder Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 -8 servings Chelsea Lords Calories 564kcal Author Chelsea Lords Cost $14.87 EquipmentLarge Dutch-oven Ingredients▢ 2½ cups finely diced cooked chicken up to 3 cups (if using uncooked chicken see Note 1)▢ 2 tablespoons olive oil▢ 2 cups each: finely diced yellow onion, thinly sliced carrots (1 large onions, 4 large carrots)▢ 1½ cups finely diced celery (3-4 stalks)▢ Fine sea salt & pepper▢ 1 tablespoon minced garlic (3 cloves)▢ 1 tablespoon yellow curry powder▢ 2 teaspoons chicken bouillon powder▢ 32 oz chicken broth (4 cups)▢ 3 cups gold potatoes diced, unpeeled(Note 2)▢ 4 tablespoons unsalted butter▢ ⅓ cup white flour▢ 3 cups milk (whole recommended)▢ ½ cup heavy whipping cream▢ 1½ cups frozen peas ▢ Optional: 3 tablespoons finely minced fresh cilantro or parsley, lemon▢ Serve with: warmed/toasted naan (Note 3) InstructionsVEGGIES: In a Dutch oven or a large soup pot, heat oil over medium-high heat. Add onions, celery, and carrots. Season with salt and pepper (recommend ¾ tsp salt nd ½ tsp pepper). Sauté until tender, about 8 minutes. Don't rush this step!SEASONINGS AND BROTH: Add garlic, chicken bouillon, and curry powder. Stir for 1 minute. Add broth and bring to a boil. Add potatoes and return to a boil, then reduce heat to a simmer. Cover pot and simmer for 15-18 minutes or until potatoes are tender. CREAM BASE: Meanwhile, melt 4 tbsp butter in a separate pot over medium heat. Sprinkle flour on top and whisk briskly until smooth. Season to taste (we recommend ¼ teaspoon each of salt and pepper). Cook, whisking constantly, for 1 minute. Gradually add 1 cup milk, whisking until thick. Gradually add in the remaining milk and cream, whisking continuously. Simmer until thickened (See Note 4). Keep warm.FINISH: Once potatoes are tender, reduce heat to low and stir the cream base into the soup. Add in chicken and peas, heating through. Remove soup from heat and adjust seasoning if needed. Add a splash of lemon if you'd like some acidity and herbs for freshness.SERVE: Ladle into bowls and serve with warm naan. Video Recipe NotesNote 1: To use uncooked chicken: Use 3/4 to 1 pound of boneless, skinless chicken breasts (about 2 medium-sized breasts). Seasoning: Cut the chicken breasts in half widthwise to make 4 thin fillets. Flatten them to an even width using a meat mallet, frying pan, or your fist. Season both sides with salt and pepper (about 1/4 teaspoon of each per side). Cooking: Heat 2 tablespoons of oil in the soup pot. Once hot, add the chicken in a single layer. Cook for 3-4 minutes per side, until the chicken reaches an internal temperature of 160 degrees F or the juices run clear. Transfer the chicken to a plate, cover loosely with foil, and let it rest for about 5 minutes. Continue with Instruction 1 for making this soup. After resting, slice, dice, or shred the chicken. Note: Do not clean the pot after cooking the chicken. The remaining bits will enhance the soup's flavor. Proceed with the soup recipe as directed. Note 2: Potatoes: The skin on gold potatoes is delicate, so peeling isn't necessary. If using other varieties, peel them first. Note 3: Toasting naan: Stovetop: Spray with cooking oil, grill to get char marks, then cover with a tea towel. Microwave: Heat wrapped in a damp towel for 15 seconds. Toaster: For mini naan like Stonefire®, simply use a toaster. Note 4: Cream base: The base should be thick enough that a line drawn across a wooden spoon with your finger holds its shape. Nutrition FactsServing: 1serving | Calories: 564kcal | Carbohydrates: 53g | Protein: 27g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 879mg | Potassium: 1257mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4202IU | Vitamin C: 40mg | Calcium: 258mg | 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.
Cheesy Potato Soup by Chelsea Lords This savory, creamy, and oh-so-comforting Cheesy Potato Soup is loaded with smoky bacon, three types of potatoes, hearty veggies, and a rich cheesy cream base. It’s seriously the best soup! Reasons To Love Cheesy Potato Soup Rich flavor: Smoky bacon and a trio of potatoes in a cheesy base. Does it get any better than this?! Ultimate comfort food: Creamy, hearty, and downright satisfying. A family fave! Easy to make: Straightforward steps. Customizable: Easily adaptable to include your favorite ingredients. Leftovers are delish: Tastes even better the next day as flavors meld! Cheesy Potato Soup Ingredients Unsalted butter: Used to create the cream base and to cook bacon in. Hardwood smoked bacon: This delivers a smoky flavor and delicious soup topping! Yellow onion and Carrot: Finely diced for best integration. Gold potatoes: Choose firm, unblemished potatoes. Sweet potatoes: The fresher, the sweeter. Minced garlic: Fresh or jarred. Spices: The spice blend adds loads of flavor to this soup! Ingredients, Continued Chicken broth: High-quality store-bought broth for best flavor. Use vegetable broth for a vegetarian version. White flour: Standard all-purpose flour works best. Whole milk: Full-fat for creaminess; avoid low-fat versions. Sharp Cheddar cheese: Freshly grated Cheddar melts better. Sharp Cheddar adds more flavor. Optional garnishes: Fresh thyme, crusty bread, and hash browns take this soup from wow to WOW! How To Make Cheesy Potato Soup Cook bacon: In a pot, cook bacon, then set aside. Sauté veggies: In bacon fat, sauté onions, carrots, and potatoes. Add seasonings. Simmer: Pour in stock, boil, then simmer until potatoes are tender. Milk mixture: In another pot, cook butter and flour, then whisk in milk. Combine: Add milk mixture into soup, mash some potatoes, add cheese, stir until melted. Serve: Top with bacon, garnish as desired, and serve. Recipe Tips Crisp the bacon: Cook until crispy for better texture. Slow sauté: Thoroughly soften onions and carrots for flavor. Don’t rush this! Adjust seasonings: Taste and season as you go. Add cheese slowly: stir in cheese, a small handful at a time, mixing in between additions for smooth melting. Adjust thickness: Thin with milk or broth if needed. What To Serve With Cheesy Potato Soup Crusty Bread or Dinner Rolls: Ideal for dipping. Garden Salad: Or a tasty Caesar Salad. Roasted Veggies: Brussels sprouts or asparagus. Grilled Cheese Sandwiches: Add ham for more protein. Apple Salad: Sweet and tangy. STORAGE Cool soup to room temperature. Refrigerate in airtight containers for 3-5 days. Freeze for up to 2-3 months. Reheat on low heat, stirring frequently; avoid boiling. More Comforting Soup Recipes: Creamy Chicken and Wild Rice Soup Taco Soup Tuscan Sausage and Potato Soup Broccoli Cheddar Soup Creamy Chicken Noodle Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cheesy Potato Soup 5 from 1 vote - Review this recipe Cheesy, creamy, and oh-so-comforting Cheesy Potato Soup is loaded with smoky bacon, three types of potatoes, hearty veggies, and a rich cheesy cream base. It's seriously the best soup! SAVE TO RECIPE BOX Print Recipe Cheesy Potato Soup 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Cheesy, creamy, and oh-so-comforting Cheesy Potato Soup is loaded with smoky bacon, three types of potatoes, hearty veggies, and a rich cheesy cream base. It's seriously the best soup! Course Dinner, Main Course, Soup Cuisine American Keyword cheesy potato soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 -8 servings Chelsea Lords Calories 468kcal Author Chelsea Lords Cost $14.59 EquipmentHeavy-bottomed cast iron pot or Dutch oven Ingredients▢ 5 tablespoons unsalted butter, divided▢ 8 slices (8 oz) bacon, finely diced▢ 1½ cups each: finely diced yellow onion & finely diced carrot▢ 2½ cups diced (½-inch) unpeeled gold potatoes (Note 1)▢ 2½ cups diced (½2-inch) peeled sweet potatoes▢ 1 tablespoon minced garlic▢ ¼ teaspoon dried thyme▢ ¾ teaspoon ground mustard▢ 1½ teaspoon smoked paprika▢ ⅛ teaspoon ground cayenne pepper,▢ Fine sea salt & pepper▢ 32 oz chicken broth (4 cups)▢ ⅓ cup white flour▢ 3 cups whole milk (Note 2)▢ 2 gently packed cups grated sharp (or extra-sharp) Cheddar cheese (Note 3)▢ Optional: sweet potato hash browns/puffs, crusty buttered bread for dipping (or bread bowls), fresh thyme (Note 4) InstructionsSAUTE VEGGIES: In a large pot over medium heat, add 1 tbsp butter. Add in bacon and cook until browned and fat is rendered. Remove bacon with slotted spoon onto paper towel lined plate. Drain all fat off except for 2 tablespoons. (Don't wipe out pot.) Add diced carrot & onion. Season (I add ½ tsp salt & ¼ tsp pepper). Sauté for 7-9 minutes until tender. Don't rush this.Add gold potatoes, sweet potatoes, garlic, and seasonings. Sauté for an additional 2 minutes.SIMMER: Pour in 4 cups of chicken broth and increase the heat to bring it to a boil. Once boiling, reduce heat to medium and simmer, uncovered, for 15 minutes or until potatoes are fork-tender. Stir occasionally.MILK MIXTURE: In a separate pot, melt the remaining 4 tbsp butter over medium heat. Add flour and cook for 1 minute, whisking constantly. Gradually add milk while whisking. Continue to whisk until the mixture thickens. (See Note 5)ADD CHEESE: Reduce heat to low. Stir the milk mixture into the soup. Optional: Using a potato masher, mash down some of the potatoes, leaving some still in chunks. Turn off the heat and gradually (a handful at a time) add the grated cheese, stirring gently after each addition until melted. Taste and adjust seasonings as needed.SERVE: Ladle soup into bowls, topping each with reserved bacon and optional sweet potato hash browns (See Note 4). Garnish with fresh thyme if desired. Serve with crusty bread or rolls for dipping, or in bread bowls. Video Recipe NotesNote 1: Potatoes: Golden potatoes have thin skins, so no need to peel – a real time-saver! If using a different variety, peel them first. Note 2: Milk: Lower-fat milks don't offer the same thickness, creaminess, or flavor. It's best to stick with whole milk if possible. Note 3: Cheese: Sharp Cheddar provides more flavor than mild or medium, which is crucial here. Use a block of cheese and grate it freshly for a smoother melt. Note 4: Sweet potatoes: Sweet potato hash browns are the BEST topping for this soup--they're super fun! I pop them in the air fryer just before the soup is ready. Note 5: Thickness: Cook the mixture until it's thick enough to leave a clear trail on a wooden spoon. (If you draw a line with your finger, it should stay put, not run together). Nutrition FactsServing: 1serving | Calories: 468kcal | Carbohydrates: 47g | Protein: 13g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 883mg | Potassium: 1090mg | Fiber: 6g | Sugar: 13g | Vitamin A: 18517IU | Vitamin C: 25mg | Calcium: 217mg | 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.
Indian Ground Turkey Bowls (Great Meal Prep!) by Chelsea Lords Indian Ground Turkey Bowls bring together bold spices, delicious ground turkey, and veggies–topped with an amazing cucumber-yogurt sauce. This is a delicious and easy meal that’s perfect for meal prepping – the flavors strengthen over time, and it’s a great high-protein, low-carb option. Reasons To Love Indian Ground Turkey Bowls Nutritiously delicious: This dish is incredibly satisfying, balancing good ingredients with irresistible flavors. Flavor-enhancing over time: It’s a meal that gets tastier each day–it’s ideal for meal prep! High protein, low carb: Nutritious–fits well into health-focused diets. Effortlessly simple: Quick to make and such a convenient option on a busy night! Ingredients in Indian Ground Turkey Bowls Olive oil: Good-for-you fats. Yellow onion: Finely diced for better texture and integration. Ginger and garlic: Use fresh for better flavor, but dried will also work. Lean ground turkey: We like 93/7 here and prefer ground turkey packed in a carton (not a plastic sleeve). Cayenne pepper: Optional, adjust as needed for heat preference. Spices: This blend delivers deep and delicious flavors! Beef bouillon: Enhances umami. Chicken broth: Use a good brand; we love Swanson®! Frozen peas: Peas add color, texture, flavor, and added nutrition. QUICK TIP Garam Masala is a blend of several spices. It’s key for a rich, complex flavor. Don’t skip it! Optional Serving Suggestions Roasted carrot: A must-try favorite! Double the recipe and thank me later. 😉 Cucumber raita: A refreshing, vibrant sauce that adds a nice lightness to the dish. Rice: Use our “How To Make White Rice” guide for a week’s worth of perfectly cooked rice. Naan: Ideal for scooping up the flavorful mix of turkey and sauce. How To Make Indian Ground Turkey Bowls Heat oil: In a skillet, warm olive oil over high heat. Sauté aromatics: Add onion, ginger, and garlic; sauté. Cook turkey: Stir in the ground turkey, breaking it apart, until mostly browned. Add in spices. Simmer: Pour in chicken broth, cover, simmer until broth mostly evaporates. Finish with peas: Stir in frozen peas; cook briefly. Serve: Over basmati rice with optional sides. Recipe Notes Adjust spices: Tailor the spice levels, especially cayenne, to your taste and heat preference. Meal prep friendly: Divide the meal and sides into meal prep containers for convenient, nutritious meals throughout the week. We use these little containers for the sauce! Naan warming methods: Stovetop: Spray with cooking oil, grill for char marks, and cover with a tea towel. Microwave: Heat wrapped in a damp towel for 15 seconds. Toaster: Pop mini naan (like Stonefire®) in a toaster. More Meal Prep Favorites: Greek Ground Turkey Chicken Burrito Bowls Italian Couscous Salad Chicken Stir Fry Quick Vegan Curry FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Indian Ground Turkey Bowls 5 from 1 vote - Review this recipe Indian Ground Turkey Bowls bring together bold spices, delicious ground turkey, and veggies--topped with an amazing cucumber-yogurt sauce. SAVE TO RECIPE BOX Print Recipe Indian Ground Turkey Bowls 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Indian Ground Turkey Bowls bring together bold spices, delicious ground turkey, and veggies--topped with an amazing cucumber-yogurt sauce. Course Dinner, Main Course Cuisine Healthy, Indian Keyword Indian Ground Turkey Bowls Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 4 servings Chelsea Lords Calories 275kcal Author Chelsea Lords Cost $10.85 Ingredients▢ 3 tablespoons olive oil▢ 2 cups yellow onion very finely diced (1 large)▢ 1 tablespoon + 1 teaspoon each: minced ginger and garlic▢ 1 lb ground turkey lean (93/7) ▢ ⅛ teaspoon ground cayenne pepper, optional▢ 1½ teaspoon each: garam masala, ground cumin, ground coriander (Note 1)▢ ½ teaspoon ground turmeric▢ 1 teaspoon beef bouillon▢ Fine sea salt and pepper▢ 1 cup chicken broth▢ 1 cup frozen peas, optional▢ For serving: Yogurt-cucumber sauce, cooked basmati rice, naan (Note 2, 3, 4)▢ Optional, for serving: roasted carrots InstructionsSAUTE: In a cast iron skillet over high heat, add olive oil. Once oil is hot, add onion, ginger, and garlic. Sauté until they start to turn translucent (~3-5 minutes).GROUND TURKEY: Add turkey and cook, breaking it up as you go, until it changes from pink to light brown. Add all the spices. Season to taste, I add ¾ tsp salt and ¼ tsp pepper. Finish browning and crumbling through. If there is excess liquid, drain off.SIMMER: Pour in chicken broth, stir, then cover with a lid. Reduce heat to medium and let it simmer for 8-10 minutes or until most of the broth has evaporated. Remove the lid and stir in frozen peas. Adjust seasoning if necessary.SERVE: Serve over rice with cucumber yogurt sauce (See Note 2). Optional sides include roasted carrots and toasted naan (See Note 3). Video Recipe Notes Note 1: Garam Masala: This is is blend of several spices, it's key for rich, complex flavor. Don't skip it! Note 2: Yogurt-cucumber sauce: In a medium-sized bowl, mix 1/2 cup plain, full-fat Greek yogurt, 1/2 cup finely chopped English or Persian cucumber, 2 tablespoons chopped fresh cilantro, 2 teaspoons chopped green onions, and 1/4 teaspoon each of cumin, coriander, and fine sea salt. Refrigerate and stir before serving. Note 3: Naan warming methods: Stovetop: Spray with cooking oil, grill for char marks, cover with a tea towel. Microwave: Heat wrapped in a damp towel for 15 seconds. Toaster: Pop mini naan (like Stonefire®)in a toaster. Note 4: Use our "How To Make White Rice" guide for a week's worth of perfectly cooked rice. Note 5: Divide meals and sides in meal prep containers for convenient, nutritious meals throughout the week. We use these little containers for the sauce! Nutrition FactsServing: 1serving | Calories: 275kcal | Carbohydrates: 12g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 312mg | Potassium: 538mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3381IU | Vitamin C: 10mg | Calcium: 34mg | 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.
