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.
Breakfast Potatoes by Chelsea Lords You won’t be able to get enough of these Breakfast Potatoes! They’re seasoned just right, with a perfect crispy exterior and soft interior. Or, if you’re short on time, give our Skillet Breakfast Potatoes a try – they’re a quicker alternative! These Breakfast Potatoes Are… Crispy and soft: The perfect mix of crunchy outside and fluffy inside. Delicious flavor: Our easy seasoning blend delivers the BEST flavor! Easy to cook: Easy recipe, great for all cooking levels. Customizable: Adapt spices and ingredients to your preference. Budget-friendly: Potatoes are cost-effective. Breakfast Potato Ingredients Potatoes: Creamy and buttery Yukon Golds are ideal, but any tender-skinned variety is fine. Oil: We recommend extra-virgin olive oil for better flavor. Paprika: Great for flavor; try smoked paprika for added smokiness. Garlic powder: Offers easy, consistent flavor without burning–unlike fresh garlic. Dried thyme: Optional, and adds a great flavor. QUICK TIP Paprika has a mild flavor but it brings more than that to the party: it helps promote browning. That’s why it’s used in so many seasoning blends! How To Make Breakfast Potatoes Prepare oven: Heat oven to 425°F. Prepare potatoes: Cut into ½-inch cubes; place on pan. Season and toss: Drizzle oil, add seasonings, and toss well. Bake: Bake in a single layer for 15 min, flip, 15 min more, flip, 5-15 min. Finish: Cool briefly; optionally, add garnishes, and enjoy! How To Use Breakfast Potatoes Side dish: Pair with eggs and bacon (or the protein of your choice). Breakfast bowl: Combine with eggs, cheese, and avocado. Burritos or tacos: Add to tortillas with eggs and salsa. Breakfast hash: Mix with veggies; top with egg. Lunch sandwiches: Use instead of fries or chips. Topping: Crunchy addition to soups or salads. Meal prep: Ready-to-go breakfasts for the week. Snack dip: Enjoy with ketchup or fry sauce. What To Serve With Breakfast Potatoes Eggs: Add some added protein with Scrambled or fried eggs. Bacon or sausage: For a hearty, savory side with protein. Avocado: Slices or guacamole for creaminess. Fruit Salad: A sweet, refreshing balance. Pancakes or Waffles: For an indulgent brunch. Toast or English Muffins: Topped with honey butter and jam. STORAGE What To Do With Leftovers Cool: Let breakfast potatoes reach room temperature. Refrigerate: In an airtight container, chill up to four days. Freeze: Spread on a baking sheet; store in a freezer bag, for up to three months. Reheat: Oven, toaster oven, or air fryer at 400°F until warm and crispy. More Breakfast Favorites: Egg Skillet Crockpot Hash Brown Casserole Breakfast Toast Instant Pot Oatmeal 50 Best Breakfast Recipes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Breakfast Potatoes 5 from 1 vote - Review this recipe You won't be able to get enough of these Breakfast Potatoes! They're seasoned just right, with a perfect crispy exterior and soft interior. SAVE TO RECIPE BOX Print Recipe Breakfast Potatoes 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe You won't be able to get enough of these Breakfast Potatoes! They're seasoned just right, with a perfect crispy exterior and soft interior. Course Appetizer, Breakfast, Side Dish Cuisine American, Vegetarian Keyword breakfast potatoes Prep Time 15 minutes minutes Cook Time 45 minutes minutes Total Time 1 hour hour Servings 6 servings Chelsea Lords Calories 161kcal Author Chelsea Lords Cost $5.82 EquipmentSheet pan and metal spatula Ingredients▢ 2 pounds Yukon gold potatoes, peeled if desired (I leave peel on)▢ 2 tablespoons olive oil▢ Salt and pepper (recommend 1 tsp salt and ⅗ tsp pepper)▢ 1½ teaspoons paprika▢ 1 teaspoon garlic powder▢ ½ teaspoon dried thyme, optional▢ Optional: fresh finely chopped parsley or thyme, ¼ cup freshly grated ParmesanUS - Metric USMetric InstructionsPREP: Preheat the oven to 425°F (220°C).POTATOES: Scrub and thoroughly dry potatoes. Cut into ½-inch cubes and pile cubes together on a sheet pan. Drizzle on oil and add seasonings. Toss well with your hands to evenly coat the potatoes.ROAST: Spread the potatoes on the pan in a single layer, taking care not to overlap. Bake 15 minutes; remove and toss with a metal turner. Bake for another 15 minutes; flip again. Continue to bake for 5-15 minutes more, until the potatoes are nicely browned/charred and tender. (Test doneness with a fork.)FINISHING: Remove the potatoes from the oven. Allow potatoes to cool slightly before (optional) adding fresh herbs and/or grating Parmesan cheese on top (use a microplane). Serve and enjoy! Recipe NotesNote 1: Potatoes: Preferably use Yukon gold or other tender-skinned potatoes. If using a potato with thicker skin, peel it. Cut potatoes into even sizes for uniform cooking. Storage: Cool breakfast 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: 1servings | Calories: 161kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 10mg | Potassium: 655mg | Fiber: 4g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 30mg | Calcium: 21mg | 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.
Air Fryer Potatoes by Chelsea Lords These Air Fryer Potatoes are incredible! They have a crisp exterior and a tender interior, just like fries, but without all the oil. They’re also easier and quicker to prepare than oven-roasted potatoes! Air Fryer Potatoes Are: Better for you: Uses less oil than traditional frying. Crispy and tender: BEST texture! Simple to make: Easy steps and ingredients. Time saving: Quicker than oven roasting. Versatile: Pairs well with various dishes. Flavorful: The BEST seasoning blend. Air Fryer Potatoes Ingredients Baby potatoes: Choose small, firm ones for even cooking. We like gold/yellow potatoes best! Olive oil: Important for crisping. Garlic and onion powder: Add flavor with no chopping required! Paprika: Sweet for mildness, smoked for depth. Fine sea salt: The smaller grains adhere better. Black pepper: We love Table grind pepper on these. How To Make Air Fryer Potatoes Wash and dry potatoes: Clean and dry very thoroughly. Cut potatoes: Halve or quarter for uniform size. Season: Toss with oil and seasonings in a bowl. Arrange in basket: Place in a single layer, and cook in batches if needed. Air fry: 10 minutes, shake, then 8-10 more minutes. Serve: Check for crispiness, add garnishes, and enjoy. QUICK TIP If the potatoes are wet, they won’t crisp up as nicely! Serving Suggestions Sauces: Dunk Air Fryer Potatoes in ketchup, fry sauce, or aioli. Grilled Meats: Chicken, steak, and pork chops complement the potatoes beautifully. Fish: Try salmon, and cod. Vegetarian: Serve these Air Fryer Potatoes with Veggie burgers, or grilled tofu. Salads: Garden or pasta salads. Eggs: Perfect for breakfast or brunch. Sandwiches/Wraps: Instead of fries! STORAGE Leftovers? These are best enjoyed fresh, but in case you have leftovers… Storing: Keep Air Fryer Potatoes in an airtight container in the fridge for up to five days. Reheating: Warm in the air fryer at 350°F for a few minutes until heated through and re-crisped a bit. More Air Fryer Recipes: Air Fryer Tilapia Air Fryer Sandwich Mexican Chickpeas Air Fryer Falafel Air Fryer Fries FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Air Fryer Potatoes 5 from 1 vote - Review this recipe These Air Fryer Potatoes are incredible! They have a crisp exterior and a tender interior, just like fries, but without all the oil. SAVE TO RECIPE BOX Print Recipe Air Fryer Potatoes 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe These Air Fryer Potatoes are incredible! They have a crisp exterior and a tender interior, just like fries, but without all the oil. Course Appetizer, Side Dish, Snack Cuisine American, Healthy, Vegan, Vegetarian Keyword Air Fryer Potatoes Prep Time 15 minutes minutes Cook Time 18 minutes minutes Total Time 33 minutes minutes Servings 4 as a side Chelsea Lords Calories 155kcal Author Chelsea Lords Cost $4.12 Equipment6-quart Air Fryer Ingredients▢ 1 lb. baby gold potatoes halved; no need to peel (3 cups potatoes)▢ 2 tablespoons extra-virgin olive oil (Note 1)▢ 1 teaspoon garlic powder▢ ½ teaspoon onion powder▢ 1½ teaspoons paprika▢ Salt and pepper (recommend: ¾ tsp salt; ¼ tsp pepper)▢ Optional: fresh herbs (parsley, thyme, chives) and/or freshly grated Parmesan InstructionsPREP: Wash potatoes thoroughly, dry them, and cut in half or quarters to ensure each piece is about 1-inch in size. Measure to ensure you have 3 filled cups.SEASON: Add the cut potatoes to a separate bowl (not in the air fryer basket). Drizzle with oil and add all the seasonings, tossing thoroughly for an even coating.ADD TO AIR FRYER: Preheat Air Fryer to 400°F. If your air fryer doesn’t have a preheat function, simply run it empty for 3 minutes at 400°F. Spread the seasoned potatoes in the air fryer in a single layer, avoiding overlap. (Cook in batches if necessary.)AIR FRY: Cook for 10 minutes. After 10 minutes, shake the basket and spread them back into an even layer. Continue to cook until they are golden and tender, about 8 to 10 minutes longer.CHECK DONENESS: Potatoes are done when they are tender and have a slightly crisp or charred exterior. Air fryers can vary, so if your potatoes aren’t as crispy as you’d like, continue air frying them, checking every 1-2 minutes.SERVE: Taste and add a pinch more of salt if desired. Enjoy right out of the fryer optionally garnished with fresh herbs and/or by grating Parmesan cheese on top (use a microplane). Serve and enjoy! Recipe NotesNote 1: Oil: Resist the temptation to reduce the oil! It is key here. Less oil means the potatoes won't be as crispy. Nutrition FactsServing: 1serving | Calories: 155kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 506mg | Fiber: 3g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 22mg | Calcium: 17mg | 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.
Ham Fried Rice by Chelsea Lords Leftover ham? Turn it into amazing Ham Fried Rice. It’s so good, you’ll want leftovers on purpose! We’re combining day-old rice, diced ham, and veggies– stir-fried for a quick, savory meal. No ham? Try our original Fried Rice Recipe or this nutritious Quinoa Fried Rice. Why We Love Ham Fried Rice Easy leftover transformation: Gives new, delicious life to leftover ham. Quick and easy: Ready in minutes, perfect for busy schedules. Versatile: Easily adaptable with different veggies or proteins. Flavorful: Savory, satisfying, and full of comforting flavors. Nutritious: Combines protein, veggies, and carbs in one dish. Ham Fried Rice Ingredients Unsalted butter: For flavor. Eggs: Fresh is best! Olive oil: Or use vegetable oil for neutrality. Ham: Smoked for extra flavor, diced small. Yellow onion: Finely diced to cook quickly. Minced garlic and ginger: Fresh, jarred, or in paste form — whatever you’ve got! Frozen veggies: Peas, carrots, corn – convenient and colorful. Day-old rice: Prevents mushiness. Green onions: For freshness and color. Toasted sesame oil: The perfect finishing touch! QUICK TIP Why use leftover rice for Ham Fried Rice? Freshly cooked rice contains a lot of moisture, and that can spell trouble for fried rice. Using fresh rice will likely leave you with soggy, mushy fried rice. Leftover rice is a bit dried out, and that makes each grain of rice perform better when the moisture of the fried rice sauce is introduced. If you don’t have any leftover rice, cook up a batch, let it cool at room temperature for 20 minutes, and then pop in the freezer for 30 minutes. This process will dry out the rice just a bit so that it makes your fried rice fantastic! Sauce Ingredients Pepper: White or black–pepper nicely balances the flavors in Ham Fried Rice. Oyster sauce: Adds flavor and savory depth. Chicken bouillon powder: Flavor booster. Low-sodium soy sauce: Flavor without too much saltiness. Rice vinegar: Balances with mild acidity. How To Make Ham Fried Rice Prep the sauce: Mix sauce ingredients in a jar. Scramble the eggs: Melt butter, scramble the eggs, and set aside. Stir-fry ham and veggies: Stir-fry the ham, onions, garlic, ginger, and frozen veggies. Add rice: Stir in day-old rice and sauce. Finish with the eggs: Add scrambled eggs, green onions, and sesame oil. Serve: Enjoy hot! What To Serve With Ham Fried Rice Soup: A light miso or egg drop soup pairs well. Salad: A crisp Asian-style slaw or cucumber salad offers a refreshing contrast. Spring rolls: Vegetable or shrimp spring rolls add a crunchy, tasty side. Dumplings: Steamed or pan-fried dumplings complement the rice’s flavor. Edamame: A simple, protein-packed lightly salted side. STORAGE Storage Cool to room temperature. Store in an airtight container in the fridge for 3-4 days or freezer for up to 2 months. Reheat in microwave or skillet with a bit of water or oil. More Recipes To Use Leftover Ham: Ham And Bean Soup Ham Pot Pie Easy Ham and Cheese Quiche Ham and Cheese Sliders Ham and Potato Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Ham Fried Rice 5 from 2 votes - Review this recipe Leftover ham? Turn it into amazing Ham Fried Rice. It's so good, you'll want leftovers on purpose! We're combining day-old rice, diced ham, and veggies, stir-fried for a quick, savory meal. SAVE TO RECIPE BOX Print Recipe Ham Fried Rice 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Leftover ham? Turn it into amazing Ham Fried Rice. It's so good, you'll want leftovers on purpose! We're combining day-old rice, diced ham, and veggies, stir-fried for a quick, savory meal. Course Dinner, Main Course, Side Dish Cuisine American Keyword Ham Fried Rice Prep Time 12 minutes minutes Cook Time 8 minutes minutes Total Time 20 minutes minutes Servings 2 -3 servings Chelsea Lords Calories 715kcal Author Chelsea Lords EquipmentLarge skillet or Wok Ingredients▢ 1 tablespoon unsalted butter▢ 2 large eggs▢ 2 tablespoons olive oil▢ 1 cup leftover cooked ham, diced to small pieces▢ ½ cup finely diced yellow onion▢ 1½ teaspoons each: minced garlic and minced ginger▢ 1½ cups frozen veggies (I use 1/2 cup corn & 1 cup peas & carrots)▢ 2 cups cooked day-old rice from the fridge (Note 1)▢ ⅔ cup green onions, thinly sliced▢ 1 teaspoon toasted sesame oilSauce▢ 1 tablespoon oyster sauce▢ ½ teaspoon chicken bouillon powder▢ 1 tablespoon low sodium soy sauce▢ 1 teaspoon rice vinegar▢ ¼ teaspoon white (or black) pepper InstructionsSAUCE: Prep everything first; cooking goes fast! Combine all sauce ingredients in a small jar. Shake well and set aside.EGGS: Heat butter in a large nonstick skillet over medium-high heat. Whisk eggs in a bowl, then pour into the skillet once the butter is melted. Scramble eggs until just cooked (still slightly wet); transfer to a plate. Chop or break up with a spatula and set aside.FRIED RICE: Increase heat to high. In the same skillet, add oil, ham, onion, ginger, and garlic. Stir-fry until ham is golden, about 3-4 minutes. Add frozen vegetables and cook until excess water evaporates (2-3 minutes). Stir in the rice and prepared sauce. Cook for 1½ to 2 minutes, ensuring all ingredients are well coated.SERVE: Mix through the cooked eggs, green onions, and sesame oil. Taste and adjust seasoning with salt if needed. Serve immediately. Video Recipe NotesNote 1: Rice: If you don't have day-old rice, spread freshly cooked rice on a lined sheet pan. Let it cool slightly, then refrigerate (or freeze) until chilled before using in the recipe. Nutrition FactsServing: 1serving | Calories: 715kcal | Carbohydrates: 73g | Protein: 37g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 262mg | Sodium: 2276mg | Potassium: 601mg | Fiber: 8g | Sugar: 5g | Vitamin A: 7710IU | Vitamin C: 23mg | Calcium: 119mg | 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.
Ham And Bean Soup by Chelsea Lords Ham and Bean Soup is the ultimate way to give new life to your leftover holiday ham, and it’s so delicious that you’ll find yourself buying extra ham just to whip up this incredibly delicious meal! Still have leftovers? You’ve got to try our Ham and Cheese Sliders, Ham Pot Pie, or Ham and Potato Soup. Reasons To Love Ham And Bean Soup Flavorful use for leftovers: Turns holiday leftovers into a tasty new meal. Hearty comfort food: Perfect for chilly days. Easy and convenient: Easy to make with pantry staples. Adjustable creaminess: Tailor the richness to your preference. Balanced and satisfying: Protein-packed and full of veggies. Ham And Bean Soup Ingredients Olive oil: Extra virgin for best flavor. Ham: Smoked ham deepens the flavors; holiday leftovers are the best! Butter: Enhances flavors. Onion and carrots: Dice evenly for best integration. Garlic: Use freshly minced or jarred. Seasonings: Thyme, oregano, and cayenne are amazing in this soup. Flour: Helps thicken the soup. Chicken broth: We recommend using a quality brand. Beans: Cannellini and navy beans are our favorites; you can use just one type if preferred. Bay leaves: Add depth of flavor. Spinach: Fresh baby spinach is best here. Cream and milk: Blending both achieves maximum flavor and creaminess with less fat. How To Make Ham And Bean Soup Crisp the ham: Fry in oil until crispy, set aside. Sauté veggies: Cook onion, carrot, garlic, and seasonings in the same skillet. Add broth and beans: Stir in broth and beans; simmer. Blend soup: Blend part of the soup; mix back in. Finish soup: Add remaining ingredients, and simmer until spinach wilts. Serve: Remove bay leaves, adjust taste, and serve. What To Serve With Ham And Bean Soup Crusty Bread: Great for dipping. Green Salad: Adds a fresh touch. Grilled Cheese: A comforting match. Roasted Veggies: Healthy and flavorful. Cornbread: Sweet and buttery contrast. STORAGE Storage Refrigerate: Cool, then store in an airtight container for up to four days. Freeze: Freeze in sealed containers for up to three months. Reheat: On the stove or in the microwave. Use low heat to avoid curdling; stirring often. More Hearty Soup Recipes: Broccoli Cheddar Soup Tuscan Sausage and Potato Soup Southwestern Corn Chowder Cauliflower Soup Recipe Crockpot Chicken Stew FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Ham And Bean Soup 5 from 3 votes - Review this recipe Ham and Bean Soup is the ultimate way to give new life to your leftover holiday ham, and it's so delicious that you'll find yourself buying extra ham just to whip up this incredibly delicious meal! SAVE TO RECIPE BOX Print Recipe Ham And Bean Soup 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Ham and Bean Soup is the ultimate way to give new life to your leftover holiday ham, and it's so delicious that you'll find yourself buying extra ham just to whip up this incredibly delicious meal! Course Dinner, Main Course, Soup Cuisine American, Healthy Keyword Ham And Bean Soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 4 -6 servings Chelsea Lords Calories 861kcal Author Chelsea Lords Cost $17.40 EquipmentLarge Dutch oven or cast iron pot Ingredients▢ 3 tablespoons olive oil, separated▢ 2½ packed cups cooked ham shredded or chopped (Note 1)▢ 2 tablespoons unsalted butter▢ 1 cup each: diced yellow onion, diced carrots (1/2 onion; 2 carrots)▢ 1 tablespoon minced garlic (3 cloves)▢ ½ teaspoon each: salt & pepper▢ ¾ teaspoon each: dried thyme, dried oregano▢ ⅛ teaspoon ground cayenne pepper, optional▢ 2 tablespoons white all-purpose flour▢ 32 oz chicken broth (4 cups)▢ 2 cans (15.5 oz each) white beans drained and rinsed (we use 1 can cannellini beans and 1 can white navy beans OR use 2 of the same type)▢ 2 bay leaves▢ 3 cups fresh baby spinach, coarsely chopped▢ 1 cup heavy cream▢ ¾ cup whole milk (or more heavy cream)▢ Optional, for serving: crusty, buttered bread InstructionsHAM: In a large pot over medium-high heat, add 1 tbsp oil. Add ham, and sauté, until golden and slightly crispy. Transfer to a plate using a slotted spoon. Don't wipe out pot. If there is more than 2 tbsp grease, drain excess, if not add 2 tbsp oil.VEGGIES: Add butter, onion, carrot, and garlic. Sauté for 4-6 minutes until vegetables are soft. Add seasonings and flour; continue to sauté for one more minute, stirring constantly.BROTH and BEANS: Gradually pour in 1 cup broth, stirring constantly and scraping pot to release browned bits. Once thickened, gradually add the remaining 3 cups of broth. Add 1 can of drained beans and bay leaves. Bring to a boil, then reduce heat to a gentle simmer. Simmer, uncovered, for 10-15 minutes, stirring occasionally.BLEND: Remove 2 cups of soup and blend until smooth. (See Note 3) Return the blended soup to the pot and mix.FINISHING SOUP: Add the remaining can of beans, spinach, ham, heavy cream, and milk. Simmer on medium heat for 3-5 minutes until spinach is wilted and soup is thickened. Remove bay leaves and discard. Taste and adjust seasonings until flavors sing!SERVE: Enjoy immediately with crusty buttered bread, if desired. Video Recipe NotesNote 1: Ham: Leftover holiday ham is perfect for this recipe, but if you're out, just pick up some smoked ham from the store! Note 2: Dairy: This mix creates a creamy yet lighter soup. For extra richness, opt for all heavy whipping cream. Note 3: Blending: Blend with caution to prevent burns or spills. Ensure the blender lid is secure for hot liquids. If there's no soup setting, cover with a towel and watch for steam. Nutrition FactsServing: 1serving | Calories: 861kcal | Carbohydrates: 74g | Protein: 41g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 1815mg | Potassium: 2018mg | Fiber: 18g | Sugar: 11g | Vitamin A: 19580IU | Vitamin C: 27mg | Calcium: 373mg | Iron: 11mg 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.
Sweet Potato & Black Bean Burrito Bowls by Chelsea Lords In a decade of sharing recipes, these Sweet Potato and Black Bean Burrito Bowls remain my all-time favorite vegetarian meal! They feature a bed of fluffy rice topped with seasoned and roasted sweet potatoes and bell peppers, plus savory black beans, and smooth avocado, all topped with the best creamy sauce ever. Explore more of our popular vegetarian bowl recipes such as the Buddha Bowl, Grain Bowl, and Nourish Bowl. Sweet Potato and Black Bean Burrito Bowls This dish is a hit at home – quick, nutritious, and satisfying without meat. It combines fluffy rice, roasted veggies, and black beans with an irresistible sauce. Top your black bean burrito bowl with avocado, lime, cilantro, and jalapeño (if you love heat) and you’re in for a treat! Reasons To Love This Recipe: Dinner Favorite: Sweet Potato and Black Bean Burrito Bowls are a huge hit with everyone! Easy Prep: Simple to make, perfect for busy evenings. Nutritious: Wholesome, filling, and meat-free. Meal Prep Friendly: Great for leftovers or meal prepping lunches. Customizable Spice: Add jalapeño for heat or keep it mild. Sweet Potato and Black Bean Burrito Bowls Ingredients Grains: Not just rice – try quinoa, couscous, bulgur, or farro. Sweet Potatoes: Choose firm, smooth ones. Wash, peel, and chop for even cooking; peeling is optional. Red Bell Peppers: Pick bright, glossy ones and slice uniformly for even roasting. Olive Oil: Use high-quality extra virgin for better flavor. Spices: Ensure seasonings are all fresh for best flavor. Black Beans: Rinse canned beans to lower sodium, or make our best-ever Black Beans! Toppings Cilantro, Lime, Avocado, Jalapeños: Choose bright green cilantro, heavy limes, slightly soft avocados, and firm jalapeños. Mayonnaise: Opt for full-fat, preferably Best Food’s/Hellman’s®, for a creamy sauce. Lime Juice and Zest: Use fresh for maximum flavor. Dressing Spices: Spices, along with Sriracha adjusted to heat preference. How To Make Black Bean Burrito Bowls (Tips) Spice Adjustment: Vary chili powder and jalapeños for desired heat. Meal Prep: Make large batches of veggies, grain, and sauce for easy meals throughout the week. Extra Sauce: Consider doubling the dressing recipe to use in other dishes. Uniform Cutting: Evenly cut sweet potatoes ensure consistent cooking. Avoid Overcrowding: Use a larger or multiple pans to prevent steaming during roasting. High Heat: Roast at a high temperature for caramelized sweet potatoes with tender insides. What To Serve Alongside Sweet Potato and Black Bean Burrito Bowls Tortilla chips with salsa or pico de gallo Our favorite Guacamole recipe with chips Mexican street corn (Elote) Easy everyday side salad recipe A quick fruit salad recipe Churros or churro ice cream sandwiches for dessert STORAGE Storing and Meal Prepping: Store the components separately in airtight containers to maintain freshness. They’ll keep in the fridge for about 5 days. Add avocados and cilantro fresh. Cook base ingredients in bulk for easy assembly during the week. Prep toppings like lime and jalapeños in advance, but chop avocado just before serving to prevent browning. More Vegetarian Favorites Vegetarian Tacos with roasted sweet potatoes Couscous Salad with Greek salad dressing Roasted Butternut Squash Couscous Bowls Creamy Vegetable Soup Quinoa Salad with lemon vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sweet Potato and Black Bean Burrito Bowls 4.95 from 40 votes - Review this recipe In a decade of sharing recipes, these Sweet Potato and Black Bean Burrito Bowls remain my all-time favorite vegetarian meal! They feature a bed of fluffy rice topped with seasoned and roasted sweet potatoes and bell peppers, savory black beans, and creamy avocado, all topped with the best creamy sauce ever. SAVE TO RECIPE BOX Print Recipe Sweet Potato and Black Bean Burrito Bowls 4.95 from 40 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe In a decade of sharing recipes, these Sweet Potato and Black Bean Burrito Bowls remain my all-time favorite vegetarian meal! They feature a bed of fluffy rice topped with seasoned and roasted sweet potatoes and bell peppers, savory black beans, and creamy avocado, all topped with the best creamy sauce ever. Course Dinner, Main Course Cuisine American, Healthy, Vegetarian Keyword Black Bean Burrito Bowls Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 2 -4 bowls Chelsea Lords Calories 1504kcal Author Chelsea Lords Cost $14.12 Equipment15x21-inch rimmed sheet pan Ingredients▢ 1 cup rice plus ingredients called for(Note 1)▢ 4 cups peeled and cubed (1-inch) sweet potatoes (2 large; 1½ lbs)▢ 2 red bell peppers, thinly sliced▢ ¼ cup olive oil, separated▢ ½ teaspoon each: paprika and ground chili powder▢ Fine sea salt and pepper▢ 1 can (15 oz.) black beans, drained and rinsed▢ Toppings: cilantro, fresh lime, avocado(s), jalapeños (optional)Dressing▢ ½ cup full-fat regular mayo (Best Foods/Hellman's)▢ 3 tablespoons freshly squeezed lime juice, plus ¼ tsp zest▢ ⅛ teaspoon ground cumin▢ ½ teaspoon each: paprika and ground chili powder▢ 1 teaspoon sriracha sauce InstructionsPREP: Preheat the oven to 425 degrees F. Peel the sweet potatoes and chop into 1-inch-sized pieces. Slice the bell peppers and set aside. Drain and rinse black beans; set aside to dry.RICE OR GRAIN: Start by cooking the grain of choice (See Note 1) according to package directions. Allow to slightly cool before assembling the final bowls.SWEET POTATOES: On an extra-large rimmed sheet pan add the potatoes with 3 tablespoons olive oil, paprika, chili powder, and salt and pepper to taste (I add ¾ tsp salt and ½ tsp pepper). Space out for even roasting. Roast 15 minutes. PEPPERS: Remove from oven and toss. To other side of sheet pan, add sliced peppers and remaining 1 tablespoon oil. Toss then spread out. Return to the oven and cook for another 15-20 minutes or until the peppers are crisp tender and the potatoes are tender.BLACK BEANS: Remove and toss on the tray with the rinsed and dried black beans. SAUCE: While everything is cooking, combine all the sauce ingredients. Season to taste (I add ¼ tsp salt and ⅛ tsp pepper). Whisk until smooth. Refrigerate until using. PREP TOPPINGS: Chop cilantro, slice or dice an avocado, slice a jalapeño, and slice a lime.ASSEMBLE: Fill a bowl with cooked and cooled grain, top with veggies and beans, and add toppings and dressing. Enjoy promptly!STORAGE: If meal prepping, prepare all the components and store separately. Assemble right before eating and cut avocado right before enjoying. Video Recipe NotesNote 1: Grain: Feel free to use any type! Try our "magic" baked white rice or brown rice methods. Other fantastic bases include easy baked farro, quick stove-top couscous or quinoa, or ultra-quick bulgur. Nutrition FactsServing: 1serving | Calories: 1504kcal | Carbohydrates: 187g | Protein: 31g | Fat: 71g | Saturated Fat: 11g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 567mg | Potassium: 2052mg | Fiber: 30g | Sugar: 17g | Vitamin A: 41529IU | Vitamin C: 167mg | Calcium: 181mg | 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.
Tuscan Sausage and Potato Soup by Chelsea Lords This Tuscan Sausage and Potato Soup is a flavor explosion! It combines savory Italian sausage, rich sun-dried tomatoes, tender potatoes, and creamy white beans in a rich broth. The secret to elevating this soup? A swirl of pesto! If you enjoy this recipe, you’ll love our mega-popular Sausage Potato Soup or Sausage Tortellini Soup! Why We’re Obsessed With This Tuscan Sausage and Potato Soup: Unique yet familiar: Pesto in soup? Our favorite! It’s a game-changer for a pop flavor in otherwise familiar flavors. Ultimate comfort food: It’s super cozy and packed with delicious flavors. Customizable: Like it spicy? Go for hot sausage. Don’t love beans? Leave ’em out. It’s super flexible. Easy-peasy: Seriously, it’s a breeze to make. Big flavors with little fuss! Crowd pleaser: It’s a hit at gatherings. Everyone loves this soup! Tuscan Sausage and Potato Soup Ingredients Ground Italian sausage: Mild or hot, use good quality for better flavor. Yellow onion: Finely diced for best integration. Garlic: Fresh cloves or jarred Smoked paprika: Optional for a nice smoky flavor. White flour: Thickens soup and helps absorb grease. Chicken broth: Go for quality here! Gold potatoes: Their skins are so thin, there’s no need to peel – a great time-saver! White beans: Rinse to reduce sodium. Sun-dried tomatoes: Finely chopped for flavor spread. Half & half: Creamy texture without being as heavy as cream. QUICK TIP A swirl of pesto is the flavor star of the show! If you’re going for store-bought, Rana® basil pesto is our top pick. How To Make Tuscan Sausage and Potato Soup Heat oil and cook sausage: In a pot, heat oil. Add sausage, season, and cook until browned. Remove and set aside. Sauté veggies: In the same pot, sauté onion and garlic. Thicken with flour: Stir in flour; cook. Add broth and potatoes: Gradually add broth, then potatoes. Bring to a boil, then simmer until potatoes are tender. Add beans and tomatoes: Stir in beans and sun-dried tomatoes. Simmer. Mix in half & half: Lower heat, add half & half, and heat through. Return sausage. Serve with pesto: Ladle into bowls, and swirl pesto on top. What To Serve Alongside Crusty No-Knead Bread or Dinner Rolls: Something to sop up leftover Tuscan Sausage and Potato Soup broth! Italian Salad: Light and fresh. Roasted Veggies: Adds nutrition and color. Bruschetta: Fresh and fun appetizer. Italian Pasta Salad: Filling and fun side! STORAGE In the fridge: Cool, and store in an airtight container for 3-4 days. In the freezer: Freeze in sealed containers, good for 2-3 months. To reheat: Thaw if frozen, then heat slowly on the stove until warmed through. Abrupt temperature changes can cause curdling. More Favorite Soup Recipes: Creamy Artichoke Soup Chicken Tortilla Soup Cauliflower Soup Recipe Vegetarian Split Pea Soup Recipe Turkey Vegetable Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Tuscan Sausage and Potato Soup 5 from 3 votes - Review this recipe This Tuscan Sausage and Potato Soup is a flavor explosion! It combines savory Italian sausage, rich sun-dried tomatoes, tender potatoes, and creamy white beans in a rich broth. The secret to elevating this soup? A swirl of pesto throughout – the best! SAVE TO RECIPE BOX Print Recipe Tuscan Sausage and Potato Soup 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Tuscan Sausage and Potato Soup is a flavor explosion! It combines savory Italian sausage, rich sun-dried tomatoes, tender potatoes, and creamy white beans in a rich broth. The secret to elevating this soup? A swirl of pesto throughout – the best! Course Main Course, Soup Cuisine American Keyword Tuscan Sausage & Potato Soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 -8 servings Chelsea Lords Calories 405kcal Author Chelsea Lords Cost $15.23 EquipmentLarge Dutch oven or cast iron pot Ingredients▢ 2 tablespoons olive oil▢ 16-19 oz ground Italian sausage (mild or hot)▢ ½ teaspoon each: salt & pepper▢ 1 teaspoon smoked paprika, optional▢ 2 cups yellow onion finely diced (1 large)▢ 1 tablespoon finely minced garlic (4 cloves)▢ 2 tablespoons white flour▢ 5 cups chicken broth▢ 4 cups gold potatoes diced, unpeeled (Note 1)▢ 15 oz white navy or cannellini beans, drained and rinsed▢ 1/2 cup sun-dried tomatoes, finely diced, plus more for garnish (Note 2)▢ 2 cups half & half (Note 3)▢ Basil pesto for serving (or Parmesan cheese if not using pesto) InstructionsSAUSAGE: In a large pot over medium-high heat, drizzle in oil. Once hot, add in the sausage. Season with salt, pepper, and paprika. Cook and crumble the sausage until well browned. Using a slotted spoon, transfer the cooked sausage to a paper-towel-lined plate. Thoroughly blot with a couple of paper towels and set aside. There should be about 1 tbsp grease left behind; if not, add an additional 1 tbsp oil. If there is more, drain off the excess. Don't wipe out pot.VEGGIES: Keeping the pot at medium-high heat, add in onion and garlic. Sauté, stirring occasionally and scraping up browned bits, for 3-5 minutes or until soft. Add in the flour and cook, stirring constantly, for 1 minute. Gradually add 1 cup broth, scraping the bottom of the pot and stirring well until thickened. Continue to add the remaining 4 cups of broth gradually while stirring/scraping the bottom of the pot. Bring to a boil. Once boiling, add in potatoes and stir. Reduce heat to a simmer. Cover pot. Cook until potatoes are mostly tender, 15 minutes.FINISH: Remove lid. Add in white beans and sun-dried tomatoes. Stir and simmer, uncovered, another 5 minutes or until potatoes are fully tender. Reduce heat to low. Mix through the half-&-half. Stir and heat through until nicely thickened. Return drained sausage and stir through.SERVE: Ladle into bowls. Add a big scoop (or to taste) of pesto to each bowl and gently stir through. If not using pesto, you'll need more seasoning and perhaps some Parmesan cheese. If desired, garnish bowls with extra sun-dried tomatoes. Enjoy! Video Recipe NotesNote 1: Potatoes: Golden potatoes have a thin skin so there's no need to peel – a great time-saver! If using a different variety, peel first. Note 2: Sun-dried tomatoes: If possible, grab tomatoes packed in herbs. Finely chopped for flavor spread. Note 3: Half & Half: This is a dairy product found near milk and cream. If you can't find it, use 1 cup whole milk and 1 cup heavy cream. Note 4: Pesto: A swirl of pesto is the flavor star of the show! If you're going for store-bought, Rana® basil pesto is our fave. Nutrition FactsServing: 1serving | Calories: 405kcal | Carbohydrates: 34.9g | Protein: 16.2g | Fat: 22.7g | Cholesterol: 49mg | Sodium: 1442.6mg | Fiber: 6.3g | Sugar: 6.6g 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.
