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Quinoa Vegetable Soup

Dump it and forget about it (NO pre-cooking anything) crockpot chicken, quinoa, and vegetable soup. A great way to use leftover veggies! Recipe via chelseasmessyapron.com

This Quinoa Vegetable Soup is the tastiest soup AND it’s loaded with good-for-you, powerhouse ingredients. This soup boasts a deep rich flavor with a hint of spice and wonderful savoriness. An array of veggies with succulent shredded chicken, tender quinoa, and a phenomenal spice blend! You can prepare this hearty meal in the pressure cooker (Instant Pot) or slow cooker (Crock-pot).

Try some of our other favorite quinoa soups like this Healthy Chicken Tortilla Soup, Crockpot Chicken Quinoa Soup, and Healthy Minestrone Soup.

Quinoa Vegetable Soup in a bowl

Can You Put Quinoa In Vegetable Soup?

A resounding yes, and you’ve got to try it — particularly in this very Quinoa Vegetable Soup! While we’re nothing short of obsessed with this plain Vegetable Soup, adding quinoa is a fun way to change things up a bit and boost the nutrition. 

If you have ever tried quinoa in soup instead of barley or rice, you know what a great replacement it is for either. Quinoa is a great grain to add to soup because it takes on the flavors of surrounding ingredients and gives the soup a wonderfully thick and hearty texture.

Also, adding quinoa to a soup recipe makes the soup more satiating. This is because quinoa is packed with plant-based protein that helps you feel more full for longer. And especially when there is also chicken in the soup! Of course, you can make this quinoa soup chicken-free if you’d prefer a vegan or vegetarian version, but my family does love it with the chicken.

QUICK TIP

Love quinoa? Us too! Check out our collection of all-time favorite Quinoa Recipes!

Process shots: Saute onion, carrot and celery; add tomato paste and garlic, plus seasonings.

How To Make Quinoa Vegetable Soup

This recipe is meant to be easy. It can be made on the stovetop, in the slow cooker, or in a pressure cooker! To maximize flavor and ensure veggie tenderness, you’ll want to use a slow cooker or pressure cooker that has a sautéing function. If not, you can sauté everything in a skillet and transfer.

  • Sauté. Sauté the mirepoix (carrot, celery, and onion) in olive oil. Then we add in garlic, tomato paste, and all the seasonings. This is the “secret” to unlocking loads of flavor. Don’t skip or rush past this part and you’ll be rewarded with a deeply flavorful soup!
  • Slow cook or pressure cook. Next up, add everything else in, including the uncooked quinoa and uncooked chicken. That’s right — the slow cooker or pressure cooker will do all that work for us!
  • Enjoy! Once the Quinoa Vegetable Soup is done cooking, you can remove the chicken and give it a quick shred with 2 forks then return it to the soup. Ladle into bowls, add some toppings, and enjoy this tasty meal!

Process shots: sauté the mixture; add tomatoes, corn, beans, orange juice and bay leaves to the crock pot.

Quinoa Vegetable Soup FAQs

1Can I use quinoa in soup instead of barley?

It depends on the specific recipe, but usually, you can replace quinoa in almost any recipe where farro, bulgur, barley, or another grain is being used.

2Can you add uncooked quinoa to soup?

Yes! No need to cook it beforehand!

3Is quinoa healthier than rice?

Quinoa is very nutritious — it’s full of fiber, protein, vitamins, and minerals. From purely a calorie perspective, one cup of cooked quinoa has approximately 40 fewer calories than an equal amount of white rice. From more of a nutritional profile, white rice has almost 15 times more grams of carbohydrates while quinoa provides 5 more grams of fiber and double the protein.

4What vegetables are good for soup?

The nice thing about this recipe is that it’s a great one to play around with veggies. Here are some other veggies you may consider adding:

  • Frozen peas
  • Frozen shelled edamame
  • Diced bell pepper
  • Diced sweet potatoes or butternut squash (very small pieces so they’ll get tender in time!)
  • Coarsely chopped frozen broccoli
  • Baby spinach (stir through at the end)

5Does quinoa get mushy in soup?

Unlike pasta or rice which bloat and tend to break down in leftovers, quinoa fairs quite well. It will continue to soak up surrounding liquid, but the texture doesn’t change too much — it’s soft, but not mushy. We love leftovers of this soup (thinned with some extra chicken stock!)

6Can you freeze soup with quinoa?

Unfortunately soups with quinoa don’t tend to retain their texture through freezing, thawing, and reheating.

Process shots: add chicken stock; remove chicken and shred; return to the pot.

VARIATIONS

Variation Ideas

  • For a fall Quinoa Vegetable Soup try this Butternut Squash Chili instead or add some in-season fall produce to this soup.
  • Stir through 2 cups of coarsely chopped baby spinach at the end for more greens and nutrition!
  • Replace the pinto beans with drained and rinsed white beans or chickpeas.
  • Try this soup with a different variety of quinoa like garlic-infused quinoa, plain quinoa, or tri-colored quinoa.

How To Top Your Soup Bowl

This Quinoa Vegetable Soup is great right out of the pot, but toppings take it to the next level! Below are our favorites:

  • Freshly grated sharp Cheddar cheese (my kiddos love lots!)
  • A scoop of sour cream (lite or fat-free is great) or Greek yogurt
  • A squeeze of fresh lime
  • Fresh herbs like cilantro (or parsley if you don’t love cilantro)


Overhead view of Quinoa Vegetable Soup

Recipe Notes

  • The longer this soup cooks, the more liquid the quinoa absorbs. For a heartier soup, that’s great, but if you want it to remain more brothy, stop cooking as soon as the quinoa has “popped.” How to know when the soup is done? Look for chicken that shreds easily, quinoa that is fully cooked through, and tender veggies.
  • Rinse the quinoa first: Quinoa has a naturally occurring bitter coating on it, called saponin, and needs to be rinsed before adding to the cooker. Many brands of quinoa are pre-rinsed, so check the package to see if that’s the case. If not, add quinoa to a fine-mesh sieve and rinse it under cold water until the water runs clear.

Pair This Quinoa Vegetable Soup Recipe With:

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Quinoa Vegetable Soup

5 from 11 votes
This Quinoa Vegetable Soup is the tastiest soup AND it's loaded with good-for-you, powerhouse ingredients. This soup boasts a deep rich flavor with a hint of spice and wonderful savoriness, veggies, shredded chicken, quinoa, and a phenomenal spice blend! You can prepare this hearty meal in the pressure cooker (Instant Pot) or slow cooker (Crockpot).
Print Recipe

Quinoa Vegetable Soup

5 from 11 votes
This Quinoa Vegetable Soup is the tastiest soup AND it's loaded with good-for-you, powerhouse ingredients. This soup boasts a deep rich flavor with a hint of spice and wonderful savoriness, veggies, shredded chicken, quinoa, and a phenomenal spice blend! You can prepare this hearty meal in the pressure cooker (Instant Pot) or slow cooker (Crockpot).
Course Dinner, Main Course, Soup
Cuisine American
Keyword Quinoa Vegetable Soup
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 6 -8 servings
Chelsea Lords
Calories 220kcal
Cost $9.93

Equipment

  • 6-quart slow cooker (preferably one that has a sauté function) OR an Instant Pot

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup (75g) finely diced yellow onion
  • 1/2 cup (75g) thinly sliced carrots
  • 1/2 cup (65g) sliced celery
  • 2 teaspoons minced garlic
  • 1 can (6 oz.; 170g) tomato paste
  • 1 can (14.5; 411g) fire-roasted crushed (or diced) tomatoes
  • 1 pound (16 oz.) boneless skinless chicken thighs or breasts (Note 1)
  • 1 can (15.5 oz; 439g) pinto beans, drained & rinsed
  • 1-1/2 cups (215g) frozen corn (or 1 can)
  • 3/4 cup (150g) tri-colored quinoa (or plain)
  • 1/2 cup (118g) freshly squeezed orange juice (~1 large orange)
  • 5 cups chicken broth or stock (Note 2)
  • 2 bay leaves

Seasonings

  • 2 teaspoons cajun seasoning (Note 3)
  • 1 teaspoon each: chicken bouillon, dried oregano
  • 1/2 teaspoon each: ground cumin, paprika
  • Fine sea salt and pepper
  • Optional Toppings: sharp Cheddar cheese, low-fat sour cream, fresh cilantro, fresh lime wedges or lime juice

Instructions

  • OPTIONAL (ADDS LOADS MORE FLAVOR! -- See Note 4): In the base of a slow cooker that can sauté, the Instant Pot insert, or a sauté pan: add the olive oil and heat over medium-high heat. Once oil is hot, add in the onion, carrot, and celery. Sauté, stirring frequently until golden about 5-7 minutes. Add in the garlic, tomato paste, and all of the seasonings. Season to taste with salt and pepper (I add 1 teaspoon salt and 1/2 teaspoon pepper). Sauté, stirring frequently until very fragrant and tomato paste starts to darken, about 5 more minutes. Pour in the tomatoes and stir, scraping the bottom of the pan to release any browned bits off the bottom. (Be sure to scrape well on the Instant Pot-- otherwise, you'll get a burn warning.)
  • CHICKEN PREP: Meanwhile, trim the fat off the chicken. If using breasts, cut each breast into 3 large even pieces.
  • SLOW COOKER: (If you didn't use a slow cooker that can sauté), use a spatula to scrape every bit of the contents from the pan into the base of the slow cooker. Add the trimmed chicken, drained and rinsed pinto beans, undrained corn, uncooked (but rinsed - Note 5) quinoa, orange juice, and bay leaves. Pour the chicken stock over everything and mix well. Cover and cook on high for 3-5 hours or until chicken is tender and shreds easily and quinoa has "popped" (My slow cooker takes closer to 3 hours.) The longer it cooks, the more liquid the quinoa absorbs which is why I don't recommend cooking on low -- Note 6.
  • INSTANT POT: Turn off sauté function and add the trimmed chicken, drained and rinsed pinto beans, undrained corn, uncooked (but rinsed - Note 5) quinoa, orange juice, and bay leaves. Pour the chicken stock over everything and mix well. Put on the lid, making sure the valve is set to sealed, and cook on manual for 10 minutes. Natural release pressure for 7 minutes and then manually release the rest of the pressure (turn valve to "release").
  • CHICKEN: Remove the chicken and shred with 2 forks. Return shredded chicken to slow cooker or pressure cooker. Remove bay leaves and discard. Taste and season if needed with additional salt and pepper -- flavors should sing!
  • SERVE: Ladle the soup into bowls and enjoy topped with whatever toppings you like best such as freshly grated cheese, fresh cilantro, fresh lime, sour cream (we use low fat), etc.

Video

Recipe Notes

Note 1: Chicken: We definitely prefer chicken thighs -- the meat is much more tender and flavorful. That said, breasts will work too. Cut down breasts into smaller pieces so they'll cook in time.
Note 2: Chicken stock: Chicken stock has more flavor than broth, but either will work. We love and highly recommend Swanson's chicken stock in this soup!
Note 3: Cajun seasoning: We use McCormick cajun seasoning which tends to be a bit milder than other brands. Scale up or down to personal preference. Also note that a lot of cajun seasonings have salt added so you may want less additional salt depending on the brand used.
Note 4: Sautéing: The quick sauté of veggies and tomato paste adds amazing flavor and depth to the soup. It also ensures the veggies are tender at the same time as the chicken and quinoa. If you opt to not sauté, you may want some extra seasonings and be sure to very finely dice the carrots, onion, and celery. (If you chose to skip this sauté step, simply add all those ingredients to the slow cooker or Instant Pot.)
Note 5: Rinse quinoa: Quinoa has a naturally-occurring bitter coating on it, called saponin, and needs to be rinsed before adding to the cooker. Many quinoas are pre-rinsed, so check the package to see if that's the case. If not, add quinoa to a fine-mesh sieve and rinse it under cold water until the water runs clear.
Note 6: Additional liquid: Quinoa will continue to absorb liquid as long as there is liquid to absorb! When cooking this soup on low or in the Instant Pot, it does absorb more liquid, making this more of a stew than soup (we still think it's so tasty!) If you'd like the soup thinner, simply stir through some additional chicken stock (to individual bowls) at serving time.
Note 7: Quinoa Vegetable Soup calories: Calories will vary, depending on toppings you add to the soup. Current calculations are for the soup without toppings.

Nutrition Facts

Serving: 1serving | Calories: 220kcal | Carbohydrates: 23.5g | Protein: 17.2g | Fat: 7.2g | Cholesterol: 56.4mg | Sodium: 661.4mg | Fiber: 4.6g | Sugar: 7.9g

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 Chex Mix Recipe

This Sweet Chex Mix Recipe is the perfect treat to bring to an event and share with family and friends. It’s sweet, sticky, chewy, gooey, and loaded with flavor! This snack mix is completely addicting!

Looking for more potluck sweets? These Oreo balls, fruit salsa with cinnamon chips, or this cinnamon sugar snack mix are always crowd favorites.

Sweet chex mix in a bowl, a delicious and sweet snack, ideal for any event and ready to be enjoyed.

Sweet Chex Mix Recipe

We find any excuse to make Sweet Chex Mix, whether it be for holidays, birthdays, potlucks, or game days. This mix, sticky, sweet, and nutty, serves as the perfect treat to share. It also makes an excellent edible gift for friends or neighbors during the holiday season.

This recipe is not only delicious but also incredibly easy to make. It requires no baking and is ready in about 20 minutes. What’s there not to love?

Note: In this post, we mention Chex, Oreos, Golden Grahams, and M&M’s, which are all trademarked food brands. We respect trademarks! You can use any brand of similar products when preparing this snack mix.

Ingredients in a bowl, making sugar sauce in pan, pouring it over the ingredients, and mixing everything together.

Ingredients In This Sweet And Salty Chex Mix Recipe

  • Cereals (Rice Chex, Corn Chex, Golden Grahams): Form the crunchy, slightly sweet base of the mix. Use any leftover Golden Grahams in these Smores bars!
  • Roasted and Salted Mixed Nuts: Add savory crunch and contrast the sweetness.
  • Sweetened Shredded Coconut: Provides extra sweetness and a chewy texture.
  • Unsalted Butter, White Sugar, Light Corn Syrup: Combine to create a rich, sweet syrup that coats the mix, giving it a sticky texture.
  • Fine Sea Salt: Enhances overall flavors and balances sweetness.
  • Vanilla and Coconut Extracts (optional): Add depth and complexity to the flavor, with vanilla giving warmth and coconut adding a tropical note.

QUICK TIP

Be sure to let the corn syrup/sugar mix boil for a full 2 minutes. We’re creating a syrup that will coat everything, and the cooking time affects the texture.

How To Make Sweet Chex Mix 

  1. Prep: Line a large sheet pan with parchment or foil and spray with cooking spray.
  2. Mix: Combine Rice Chex, Corn Chex, Golden Grahams, nuts, and coconut on the pan.
  3. Syrup: Cook butter, sugar, and corn syrup until boiling; boil for 2 minutes. Remove from heat; add salt and extracts.
  4. Coat: Pour syrup over cereal mix, toss to coat.
  5. Set: Let stand at room temperature for 1-2 hours.
  6. Store: Keep in an airtight container for up to 5 days. Best enjoyed within the first two days.

Completed sweet chex mix recipe displaying all ingredients thoroughly coated in delicious sugar sauce.

VARIATIONS

Variations And Substitutions

  • Sweet Chex Mix with M&M’s: Once the mixture has cooled down and hardened a bit, stir in 1 to 2 cups of M&M’s®. The M&M’s can be holiday themed or event specific (think pastel M&M’s for a baby shower!).
  • Sweet Chex Mix with chocolate: Once the mixture has cooled down completely, melt some milk or white chocolate chips in a microwave safe bowl. Transfer the melted chocolate to a plastic bag and cut off the tip with scissors. Pipe the melted chocolate across the snack mix and allow to harden.
  • Nut-free: Leave out the nuts and replace them in equal parts with extra cereal!
  • Less gooey and sticky: Add an extra cup of Rice Chex and an extra cup of Corn Chex.
  • Less coconut flavor: Leave out the coconut extract.
  • Sweet Chex Mix with powdered sugar: Thinking of Muddy Buddies? It’s one of our favorite treats as well!

More Delicious Treats

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Sweet Chex Mix

5 from 1 vote
Sweet Chex Mix is the perfect treat to bring to an event and share with family and friends. It's sweet, sticky, gooey, and loaded with flavor!
Completed sweet chex mix recipe displaying all ingredients thoroughly coated in delicious sugar sauce.
Print Recipe

Sweet Chex Mix

Completed sweet chex mix recipe displaying all ingredients thoroughly coated in delicious sugar sauce.
5 from 1 vote
Sweet Chex Mix is the perfect treat to bring to an event and share with family and friends. It's sweet, sticky, gooey, and loaded with flavor!
Course Dessert, Snack, Vegetarian
Cuisine American
Keyword Sweet Chex Mix Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Setting Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 -10 servings
Chelsea Lords
Calories 767kcal
Cost $6.43

Ingredients

  • 3 cups Rice Chex cereal (See Note 1)
  • 3 cups Corn Chex cereal
  • 3 cups Golden Grahams cereal
  • 1 and 1/2 cups roasted and salted mixed nuts
  • 2 cups sweetened shredded coconut
  • 3/4 cup unsalted butter, cut into tablespoons
  • 1 cup granulated white sugar
  • 1 cup light corn syrup
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract, optional

Instructions

  • PREP: Line a very large sheet pan (15x21 inches) with parchment paper or foil. Lightly spray with cooking spray.
  • CEREAL: On the prepared pan, combine the 3 cups Rice Chex cereal, 3 cups Corn Chex cereal, 3 cups Golden Grahams cereal, 1 ½ cups mixed roasted and salted nuts, and 2 cups sweetened coconut. Toss together with your hands.
  • SYRUP: Place the ¾ cup unsalted butter (cut into tablespoons), the 1 cup white sugar, and the 1 cup corn syrup in a pan and stir over medium-high heat until butter is melted. Bring the mixture to a boil. Once boiling, boil for 2 minutes, stirring constantly. After 2 minutes, remove from the heat and carefully add in the ½ teaspoon salt, 1 teaspoon vanilla (it may sputter), and optional ½ teaspoon coconut extract.
  • COAT CEREAL: Pour the prepared sugar mixture over the cereal mixture on the pan and, using 2 wooden spoons or a spatula and a spoon, toss to evenly coat. Make sure all the cereal/nuts/coconut are well-coated in the sugar mixture. Let mixture stand at room temperature until hardened and firm, about 1-2 hours. The mix won't ever fully firm up; it is meant to be sticky and gooey.
  • STORAGE: Store in an airtight container at room temperature for up to 5 days. The cereal and nuts do get softer/mushier each day the mix sits. We like this mix best the first or second day after it is made.

Video

Recipe Notes

Note 1: This mixture is sticky, gooey, and very sweet. If you'd like it less sweet and/or a bit firmer, add 1 extra cup of each of the cereals. (We like this mix just as written - sticky and sweet!)

Nutrition Facts

Serving: 10servings | Calories: 767kcal | Carbohydrates: 103g | Protein: 7g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 453mg | Potassium: 299mg | Fiber: 5g | Sugar: 73g | Vitamin A: 1286IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 10mg

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.

Fruit Salsa

Try fresh homemade Fruit Salsa with cinnamon sugar chips for dipping! It’s loaded with fresh raspberries, strawberries, nectarines, kiwi, and mango. The cinnamon sugar chips require only three ingredients!

Delicious, fresh fruit salsa in a bowl with a spoon, and cinnamon tortillas on the side.

Fruit Salsa

We are obsessed with fruity salsas, especially when they’re paired with a good marinated chicken recipe. Mango Chicken and Pineapple Chicken are two of our favorite meals at home!

So, it’s high time I shared a great standard fruit salsa recipe with you all. It’s our absolute favorite, and the kids love it every time I make it! They get even more excited when I prepare a double batch of cinnamon sugar chips to dip in the salsa.

QUICK TIP

Dice the fruit into very small pieces: if the fruit is large, it will seem more like a fruit salad than a salsa. And the big pieces will be hard to scoop onto a chip!

Assorted freshly cut fruit in a bowl showcasing delicious ingredients for the fruit salsa recipe.

Fruit Salsa Ingredients

Below are the ingredients for our favorite fruit salsa, but feel free to mix and match different fruits as long as the quantities stay pretty consistent.

  • Strawberries, Raspberries, Kiwis, Mango, Nectarine: These are the main ingredients for the salsa, giving it a sweet and fruity taste. Check out this how to cut a mango.
  • Lemon Juice: Makes the salsa a bit tangy and helps the fruit flavors stand out.
  • Apricot Preservers: Adds extra sweetness and helps stick the fruits together.
  • Optional Honey: Use it if the fruits aren’t sweet enough.

Sugar and cinnamon, essential ingredients for making cinnamon tortilla chips.

How To Make Fruit Salsa

  1. Chop the Fruit: Dice strawberries, raspberries, kiwis, mango, and nectarine into small pieces.
  2. Mix: In a big bowl, mix the chopped fruits together.
  3. Add Flavor: Pour in some freshly squeezed lemon juice and apricot preserves. Stir everything gently.
  4. Sweeten if Needed: If the fruits aren’t sweet enough, you can drizzle a bit of honey over the salsa.
  5. Chill: Put the salsa in the fridge while you prepare the chips.

Cinnamon chips being made on a tray.

VARIATIONS

Switch It Up

  • Healthy Fruit Salsa: Use whole wheat pita bread instead of tortillas and reduce or omit apricot preserves.
  • Salsa with Honey: Add up to a tablespoon of honey if the salsa needs more sweetness.
  • Salsa for Fish: Pair the salsa with fish, like Blackened Tilapia.
  • Salsa with Apple Jelly: Swap apricot/orange preserves with apple jelly, especially if using apples.
  • Pineapple Salsa: Use fresh pineapple instead of mango, or include both.
  • Add Fresh Mint: For an added fresh and contrasting flavor.

Chips being dipped in cinnamon sugar and the fresh fruit salsa being mixed together.

More Fruity Recipes

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Fruit Salsa

5 from 2 votes
Try fresh homemade Fruit Salsa with cinnamon sugar chips for dipping! It's loaded with fresh raspberries, strawberries, nectarines, kiwi, and mango. The cinnamon sugar chips require only three ingredients!
Delicious, fresh fruit salsa in a bowl with a spoon, and cinnamon tortillas on the side.
Print Recipe

Fruit Salsa

Delicious, fresh fruit salsa in a bowl with a spoon, and cinnamon tortillas on the side.
5 from 2 votes
Try fresh homemade Fruit Salsa with cinnamon sugar chips for dipping! It's loaded with fresh raspberries, strawberries, nectarines, kiwi, and mango. The cinnamon sugar chips require only three ingredients!
Course Appetizer, Dessert, Side Dish, Snack
Cuisine American
Keyword fruit salsa
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 -8 servings as an appetizer or side dish
Chelsea Lords
Calories 238kcal
Cost $10.20

Ingredients

Fruit Salsa

  • 1 container (16 ounces) fresh strawberries, hulled and diced (~2 and 1/4 cups)
  • 1 container (6 ounces) fresh raspberries, diced (~heaping 3/4 cup)
  • 2 large kiwis, peeled and diced (~1 cup)
  • 1 large mango, peeled and diced (~1 cup)
  • 1 large nectarine, diced (~1 cup)
  • 1/2 tablespoon freshly squeezed lemon juice
  • 2 tablespoons apricot preservers
  • Optional: drizzle of honey

Cinnamon Sugar Chips

  • 1/2 cup white cane sugar (or use white granulated sugar)
  • 1 tablespoon ground cinnamon
  • 6 unbaked flour tortillas
  • 1/4 cup unsalted butter melted

Instructions

  • PREP: Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat liner and set aside.
  • FRUIT SALSA: In a large bowl, combine the diced strawberries, raspberries, kiwis, mango, and nectarine. Add the lemon juice and apricot preserves and very gently stir to combine. If needed, add a drizzle of honey (I always find it plenty sweet as is, but you may need some honey for less-ripe fruit!). Cover and refrigerate while making the chips.
  • CINNAMON SUGAR: In a small bowl, whisk together the white sugar and cinnamon.
  • TORTILLAS: Prepare the unbaked tortillas (if using) according to package directions.
    Brush one side of each tortilla with the melted butter. Using a sharp knife (or pizza cutter), cut each tortilla into 8 triangles. Place a tortilla over the bowl of sugar and cinnamon and sprinkle the tortilla with the mixture until well coated.
  • BAKE: Place the tortilla triangles on the prepared baking sheet in one layer without overlapping. Bake on separate sheet pans or in batches if needed. Bake for 6-12 minutes, or until they begin to crisp. As soon as they begin crisping, remove them from the oven and allow them to cool completely. Let the tortillas stand for 10-15 minutes to cool and continue to firm up.
  • SERVE: Serve tortilla chips alongside Fruit Salsa. Fruit Salsa best enjoyed the same day it's made. (Tortilla chips last up to a week in an airtight bag at room temperature.)

Video

Nutrition Facts

Serving: 8servings as an appetizer or side dish | Calories: 238kcal | Carbohydrates: 38.8g | Protein: 3.9g | Fat: 8.3g | Cholesterol: 15.3mg | Sodium: 346.9mg | Fiber: 2.2g | Sugar: 15.9g

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 Minestrone Soup

Healthy Minestrone Soup is made with quinoa instead of pasta. It’s loaded with good-for-you veggies and a deliciously seasoned broth.

Pair this healthy soup with some crusty bread or freshly made Dinner Rolls and a salad like this Mandarin Orange Salad.

Healthy minestrone soup in a bowl with a spoon, featuring a variety of vegetables.

A healthy twist on minestrone soup

Minestrone is a thick soup originating from Italy. It’s made with mirepoix (celery, onion, carrots), vegetables, pasta or rice, and often includes beans and tomatoes. The vegetables change, depending on what is in season and the actual soup can vary quite a bit depending on the region of the country.

My version today isn’t an authentic minestrone soup, but it has a lot of the same elements — mirepoix, tomatoes, broth, beans, and lots of veggies. I’ve added a few healthy twists, including replacing pasta or rice with quinoa. The quinoa is not just a fun flavor twist, it also adds a whole lot of protein to this soup. It also brings a unique texture, making this soup ultra hearty and thick.

Components for the healthy minestrone soup recipe: individual bowls with prepped vegetables, beans, pasta, and herbs.

How to make Healthy Minestrone Soup

The descriptions below correlate with the photo collage following the text.

  1. Add olive oil, the mirepoix (onion, carrots, celery) and garlic to a pot.
  2. Cook until veggies are tender, about 7-9 minutes. Take your time, as this will develop the base flavor for the soup.
  3. Add in tomato paste and cook for a minute.
  4. Add in seasonings and stir well.
  5. Fire-roasted diced tomatoes get added in next. I recommend a good-quality canned tomato (I love Muir Glen®/San Marzano®; not sponsored). The tomatoes add so much richness to this healthy soup.
  6. Pour in the vegetable stock and add in the bay leaves. Again, a good veggie stock adds so much flavor; I love Swanson’s® stock (not sponsored). Bring to a boil and then reduce to a simmer.
  7. Add uncooked quinoa to the soup and cook for 15 minutes or until quinoa begins to pop. I like tricolor quinoa’s flavor best in this soup, but any variety of quinoa will work.
  8. This photo shows the   soup once the quinoa is mostly cooked through and nearly tender.
  9. Add the remaining veggies: the zucchini, frozen corn, and frozen peas. The white beans are also added here.
  10. Last, add in the baby spinach and stir until just wilted.

A pot full of veggies cooking, other ingredients being mixed in, and the final ready-to-eat minestrone soup.

Variations

  • Soup thickness: Healthy Minestrone Soup is a very thick and hearty soup — more the consistency of a stew. This is exactly how we love it, but you can always make it thinner by adding additional broth.
  • Additional protein: The quinoa and beans add a lot of protein, but if you’d like more, stir in some shredded rotisserie chicken near the end of cooking to warm it through.
  • Swap veggies: Feel free to swap out the veggies called for in the recipe. If you’re using frozen veggies, add them in the last 5 minutes of cooking and if you’re using raw veggies, you’ll likely want to add them in with the quinoa so they have time to cook through. Some other veggie ideas include frozen chopped broccoli, diced potatoes, diced squash, and frozen green beans.
  • Use kale instead of spinach: If using kale, coarsely chop it into bite-sized pieces and add it with the other veggies in the last 5 minutes of cooking.

Quick tips

  • Take your time developing the flavor base. The mirepoix, tomato paste, and seasonings really set up this soup to have a rich flavor; don’t rush sauteing and getting these veggies tender.
  • Short-cut: Many grocery stores sell pre-chopped mirepoix in the produce section. Use 3 cups of these already-chopped veggies in place of  your own celery, onions, and carrots.
  • Season as you go. Taste often and season the soup as you go. At the end of making this soup, be sure to taste again before serving and adjust the salt and pepper. The recipe also calls for fresh lemon juice which adds a nice touch of acid to help balance and intensify all the flavors. If you don’t like lemon, I recommend adding a teaspoon or two of red wine vinegar.
  • Garnish: Fresh herbs and freshly grated Parmesan cheese (I recommend grating it on a microplane) make the perfect finishing touch for Healthy Minestrone Soup.

QUICK TIP

Rinse the quinoa. If the quinoa isn’t already rinsed (it will say on the package, if it is), add it to a fine-mesh sieve and rinse under cold water. This removes the saponin coating which can cause quinoa to taste bitter. (Saponins are bitter compounds that are naturally present in quinoa and help protect the plant from pests. Some people are sensitive to saponins, and rinsing well helps remove them from the grain.)

Pot of finished meal, brimming with vegetables, with a big wooden spoon.

More healthy soup recipes

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Healthy Minestrone Soup

5 from 12 votes
Healthy Minestrone Soup is made with quinoa instead of pasta. It's loaded with good-for-you veggies and a delicious seasoned broth.
Healthy minestrone soup in a bowl with a spoon, featuring a variety of vegetables.
Print Recipe

Healthy Minestrone Soup

Healthy minestrone soup in a bowl with a spoon, featuring a variety of vegetables.
5 from 12 votes
Healthy Minestrone Soup is made with quinoa instead of pasta. It's loaded with good-for-you veggies and a delicious seasoned broth.
Course Dinner, Main Course, Soup
Cuisine American, Italian
Keyword Healthy Minestrone Soup
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 servings
Chelsea Lords
Calories 242kcal
Cost $8.35

Ingredients

  • 3 tablespoons olive oil
  • 1 cup EACH: diced carrots, diced yellow onion, diced celery (~2 large carrots, 3 celery stalks, and 1 small onion)
  • 1 heaping tablespoon minced garlic (~4 cloves)
  • 1/4 cup tomato paste
  • 1/2 teaspoon EACH: dried thyme, dried oregano, fine sea salt, freshly cracked pepper
  • 1 teaspoon Italian seasoning
  • 2 cans (14.5 ounces EACH) fire-roasted diced tomatoes (I love San Marzano or Muir Glen)
  • 6 cups vegetable stock (I recommend Swanson)
  • 2 bay leaves
  • 3/4 cup tri-colored quinoa (Note 1)
  • 1 can (15 ounces) Great Northern white beans, drained and rinsed
  • 1 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 cup diced zucchini (Note 2)
  • 2 cups coarsely chopped baby spinach
  • Finishing touches: 1 more tablespoon olive oil, 1 tablespoon lemon juice, fresh parsley (optional)

Instructions

  • VEGGIES: Add the 3 tablespoons olive oil to a large cast-iron pot. Heat to medium and once oil is hot, add the 1 cup diced carrots, 1 cup diced celery, 1 cup diced onion, and heaping 1 tablespoon minced garlic. Add a tiny pinch of salt and cook, stirring often, until veggies are tender, about 7-9 minutes. Add in the tomato paste and stir for another 1 minute. Add in the 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon cracked pepper, and 1 teaspoon Italian seasoning. Cook and stir until fragrant, about another 30 seconds.
  • SIMMER: Add both cans of undrained, fire-roasted diced tomatoes and 6 cups vegetable stock. Add the 2 bay leaves and bring the soup to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes, covered most of the way with a lid (leave a 1 inch gap for the steam to escape).
  • QUINOA: Remove the lid entirely and add in the rinsed quinoa. Cook, uncovered, for 15 minutes over low heat (soup should be maintaining a simmer, but not boiling).
  • REST OF THE VEGGIES: After 15 minutes, add in the can of drained and rinsed white beans, 1 cup frozen corn, 1/2 cup frozen beans, and 1/2 cup diced zucchini. Stir and cook for 5 more minutes or until quinoa has fully "popped" and the veggies are warmed through. Remove from heat and gently stir in the spinach. The spinach should wilt within a minute or two. Finish the soup with another tablespoon olive oil and 1 more tablespoon lemon juice. Taste and adjust seasonings as needed. Remove the bay leaves and serve.
  • SERVE: Garnish bowls of soup with grated Parmesan cheese and chopped fresh parsley, if desired.
  • STORAGE: Soup will continue to thicken as the quinoa expands. We still think it tastes great, but it does get thicker and thicker as it stands. This soup is best eaten within 2-3 days. It does not freeze well; the soup continues to absorb liquid and gets overly bloated.
  • SLOW COOKER INSTRUCTIONS: Follow step one and then transfer everything from that pot to a 6-quart slow cooker. Add in the diced tomatoes, stock, rinsed quinoa, drained and rinsed white beans, zucchini, frozen corn, frozen peas, and bay leaves. Cook on high for 2-3 hours or low for 3-5 hours or until quinoa has popped and veggies are tender. Stir in spinach, olive oil, and lemon juice. Remove bay leaves. Adjust salt and pepper; serve in bowls garnished with fresh parsley and topped with Parmesan cheese.

Recipe Notes

Note 1: If the quinoa isn't already rinsed (it will say so on the package), add it to a fine-mesh sieve and rinse under cold water. This removes the saponin coating which can cause quinoa to taste bitter.
Note 2: We like the zucchini crisp-tender. If you'd like it totally tender, add it in when you stir in the quinoa.

Nutrition Facts

Serving: 6servings | Calories: 242kcal | Carbohydrates: 38.8g | Protein: 6g | Fat: 8.1g | Sodium: 575.7mg | Fiber: 4g | Sugar: 7.6g

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.

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Easy Crockpot Quinoa Minestrone

Scotcheroos

The ultimate BEST EVER SCOTCHEROOS! A super easy and quick dessert that everyone goes crazy for! via chelseasmessyapron.com | #scotcheroos #dessert #desserts #bar #bars #easy #quick #kidfriendly #butterscotch #chocolate #chips #ricekrispies

Scotcheroos are easy-to-make dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies. Make these addicting bars in 15 minutes or less–they’re the perfect treat to bring to a potluck or party. Scotcheroos are loved by adults and kids alike!

After you’ve gotten hooked on Scotcheroos, make sure to try some other crazy-popular dessert bars: Rice Krispie Treats, Carmelitas, 7-Layer Bars, or Lemon Bars.

Image of ready-to-eat Scotcheroos.

Scotcheroos

The first time I had a Scotcheroo was my freshman year in college. We couldn’t have peanut butter in our home because my brother is severely allergic to peanuts, so I’d never tried them before then.

The minute I tried Scotcheroos, my fate of gaining the “freshman 15” was sealed. My roommates and I made them just about every time we needed to procrastinate studying…which was, well, quite often.

Luckily, I have two boys, a hubby, and plenty of neighbors to help me eat them nowadays when I make a batch. And every time I bring these Scotcheroos to an event, people beg for the recipe. While these bars are absolutely delicious, one of the best things about them? They’re also quick and easy to make!

Process shots: Add corn syrup to the pan; adding butter; combining and heating slowly.

Today I’m sharing how to make Scotcheroos and giving my top tips for success. But first off, in case you’re wondering where the crazy name comes from:

Origins of Scotcheroos

These dessert bars became famous in the 60s when it was printed on the box of Rice Krispies® cereal. I have to say, I’m starting to wonder how so many recipes started that way: with Rice Krispies! This recipe is slightly tweaked from the original recipe.

Ingredients

  • Rice Krispies: They make the bars crunchy. Have them ready in a big bowl before you start because things go quick once the syrup mixture is done.
  • Sugar: Melt it slowly on low heat to avoid crunchy bits.
  • Butter: Makes the bars rich and helps hold them together. Use unsalted butter to control how salty the bars are.
  • Corn Syrup: Don’t let it boil to keep the bars soft.
  • Peanut Butter: Adds flavor and stickiness. Mix it in after removing the pan from heat so it blends smoothly.
  • Vanilla and Salt: Makes everything taste better.
  • Butterscotch and Chocolate Chips: Make a creamy topping. Melt them in the microwave with short bursts, stirring often to avoid burning.

Process shots: pour the peanut butter-corn syrup mixture over the cereal; mix gently.

How to make Scotcheroos

  • Combine ingredients in a pot: In a small pot combine the white sugar, unsalted butter, and light corn syrup. Heat over medium heat until all the ingredients are dissolved. It’s important to keep the heat at medium so you don’t overcook this mixture–that will result in hard bars.
  • Make the Scotcheroo base: Add peanut butter, vanilla, and sea salt to that syrupy base. The salt helps bring out the flavors and balance the sweetness. Once the mixture is combined, pour it over the Rice Krispies. Make sure to mix gently to keep the integrity of the cereal.
  • Make the topping: Melt the butterscotch and milk chocolate chips to create the creamy chocolate topping. Use your favorite type of chocolate for the topping–we like milk chocolate best, but dark chocolate or semi-sweet chocolate works great too.

Mix the peanut butter syrup into the cereal; press into a prepared pan.

Rice Krispie Scotcheroos tips

  • Don’t overcook the sugar mixture: Scotcheroos will come out hard if you overcook or boil the sugar/corn syrup mixture. It’s important to keep the heat low and patiently melt down the butter and sugar. Make sure you pull it off the heat as soon as all the ingredients are melted and combined. 
  • Don’t compress the Rice Krispies layer: Once you’ve spread the Rice Krispie layer in the pan, avoid compressing the mixture too much. Over-compressing the bars will yield brick-hard bars.
  • Microwave your chocolate/butterscotch just right: While there are several ways to melt chocolate, I like using the microwave. The secret? Microwave in short bursts and stir in between each burst for 10-15 seconds. Remember, melting is still happening after being removed from the microwave.

Process shots: pour the chocolate-butterscotch mixture over the cereal layer. view of the butterscotch and chocolate chips before and after melting.

Scotcheroos FAQs

1Can you freeze Scotcheroos?

Yes! These chocolate Scotcheroos freeze great.

Freezing: The same day the bars are made (once the chocolate topping has fully set), you can freeze the bars. Cut into even-sized bars and wrap each individual treat in a square of wax paper and then plastic wrap. Place the wrapped treats in a resealable freezer bag. Store in that freezer bag for up to 6 months.

Thawing: Thaw by removing an individual bar from the freezer and setting out on the counter for 30-45 minutes or until it reaches room temperature.

2How many calories per Scotcheroo?

Depending on how you cut the bars, this batch of Scotcheroos makes about 20 servings. Each serving is approximately 228 calories.

3How many cups of cereal are in a box of Rice Krispies?

A 12-ounce box of Rice Krispies has approximately 10 cups of the cereal in it. You’ll need 6 cups for this recipe.

4What's the best way to store Scotcheroos?

Scotcheroos will keep for up 5 days, but honestly, these are best (texture and taste-wise) within the first 1-2 days. In my family, we rarely have leftovers of these! Keep the bars in an airtight container at room temperature while storing.

 

 

Image of the Scotcheroo bars displayed on a cake stand.

More desserts

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Scotcheroos

5 from 3 votes
Scotcheroos are easy-to-make dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies. These addicting bars can be made in 15 minutes or less--they're the perfect treat to bring to a potluck or party. 
Print Recipe

Scotcheroos

5 from 3 votes
Scotcheroos are easy-to-make dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies. These addicting bars can be made in 15 minutes or less--they're the perfect treat to bring to a potluck or party. 
Course Dessert, Snack
Cuisine American
Keyword scotcheroos
Prep Time 15 minutes
Setting Time 30 minutes
Total Time 45 minutes
Servings 20 bars
Chelsea Lords
Calories 499kcal

Equipment

  • 9 x 13-inch pan
  • Parchment paper

Ingredients

  • 6 cups Rice Krispies cereal
  • 1 cup white granulated sugar
  • 2 tablespoons unsalted butter
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 1 and 1/2 cups butterscotch chips
  • 1 and 1/2 cups milk chocolate chips (semi-sweet can be used if preferred)

Instructions

  • PREP: Measure the cereal into a large bowl and set aside. Line a 9x13-inch pan with parchment paper or foil and set aside.
  • SYRUP MIXTURE: In a heavy sauce pan over low heat, combine the white sugar, unsalted butter, and light corn syrup, stirring until the sugar is dissolved. Be patient here, don't heat the mixture too quickly or at too high of a heat or the bars will harden.
  • POUR OVER CEREAL: Remove pan from the heat and stir in the peanut butter, vanilla, and sea salt. Pour the mixture into the bowl of cereal and stir gently until the Krispies are well coated. Once coated, transfer the mixture into the prepared pan. Gently press the bars into an even layer in the pan being careful to not over-compress the bars. (It will make the bars overly hard!)
  • TOPPING: In a large microwave-safe bowl, melt the butterscotch and chocolate chips until soft and creamy. (I microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds, for a total of about 1 minute). Pour and spread the mixture evenly over the cereal mixture in the pan.
  • SET: Allow the bars to cool and chocolate to harden at room temperature. Cut into bars. These are best served within 1-2 days of making.

Video

Recipe Notes

Rice Krispie Scotcheroos tips

  • Don't overcook the sugar mixture: Your scotcheroos will come out hard if you overcook or boil the sugar/corn syrup mixture. It's important to keep the heat low and patiently melt down the butter and sugar. Make sure you pull it off the heat as soon as all the ingredients are melted and combined. 
  • Don't compress the Rice Krispies layer: Once you've spread the Rice Krispies layer in the pan, avoid compressing the mixture too much. Over-compressing the bars will yield brick-hard bars.
  • Microwave your chocolate/butterscotch just right: While there are lots of ways to melt chocolate, I like using the microwave. The secret? Microwave in short bursts and stir in between each burst for 10-15 seconds. Remember, melting is still happening after being removed from the microwave.

Nutrition Facts

Serving: 20bars | Calories: 499kcal | Carbohydrates: 100g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 505mg | Potassium: 167mg | Fiber: 1g | Sugar: 43g | Vitamin A: 4774IU | Vitamin C: 45mg | Calcium: 11mg | Iron: 22mg

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.

Trail Mix

Make your own Trail Mix! This post contains five different Trail Mix recipes — a tropical version, an indulgent version, a mountain version, a peanut lover’s version, and a healthy version. Try one–or all five!

 

Assortment of five different types of delicious trail mix in clear glass jars.

Save money and make your own!

There are few snacks I like more than trail mix, but you certainly pay a premium for pre-mixed nuts and candies. Making your own trail mix not only saves money, but also ensures you get exactly what you want in your mix (you know, so you don’t end up with an entire bag of leftover raisins that you didn’t even want in the mix…).

So let’s start by talking about what’s in a trail mix and then go over options for customizing your own mix.

What is in Trail Mix?

Trail Mix commonly includes a variety of nuts and/or seeds, dried fruits, and often, candies or chocolate. Below are the ingredients I’m using in the different recipes today. (None of the below brands I call out are sponsoring this post; they’re just what I use, love, and recommend.)

  • Roasted cashews: I like to save myself the step of roasting nuts and prefer to buy the pre-roasted varieties. Use whole cashews or even cashew halves and pieces.
  • Roasted and salted almonds: We prefer the salted and roasted almonds over regular almonds; they have so much more flavor!
  • Coconut chips: These toasted coconut chips by Bare® are my absolute favorites.
  • Banana chips: I also love Bare’s banana chips; for a nice flavor twist, use the cinnamon- or strawberry-flavored apple chips.
  • Dried mango: I don’t recommend the sugared dried mangos; I find them too sweet. Instead, I highly recommend Sunsweet Pacific Tropicals® Dried Mango.
  • White chocolate chips: If you don’t love white chocolate, use extra milk chocolate or a different type of chocolate instead.
  • Milk chocolate chips: If you want less sweetness, semi-sweet chocolate or dark chocolate can be used instead — whatever you like best!
  • Peanut butter baking chips: These chips are typically found on the baking aisle near other baking chips.
  • Dried cranberries: Sometimes we’ll switch it up and use cherry-juice-infused dried cranberries; both are great in Trail Mix.
  • Dry roasted peanuts
  • Raisins
  • M&M’s: I like using miniature (baking) M&M’s® in these mixes, but regular M&M’s also work.
  • Pretzels: I get the itty bitty mini pretzels so they’re about the same size as the other ingredients. Any pretzels work, but you might want to break larger pretzels up a bit.
  • Reese’s pieces®
  • Vanilla yogurt raisins: I love Mariana® vanilla yogurt raisins for these recipes.

Other ingredients

Some other ingredients that pop up commonly in trail mix: Shelled and salted sunflower seeds, walnuts, pumpkin seeds, dried pineapple, Rice Chex® cereal, pecans, dried cherries, golden raisins, popcorn, pistachios, chocolate-covered pretzels, dried papaya, dates, Teddy Grahams®, mini peanut butter cups, chocolate-covered pretzels, and chocolate chunks are all popular choices.

Feel free to replace ingredients you don’t love with the ones listed above, or add in extra ingredients.

QUICK TIP

One of the great things about Trail Mix is that it’s so portable. It’s the perfect energy-boosting snack to take along to events. Keep in mind where you’ll be going when you create your mix. If you’ll be somewhere with a lot of heat (either outside or in a closed vehicle), remember that chocolate- and yogurt-covered ingredients will melt and get sticky. Stick with the non-melting item!

Storage

To store trail mix, place it in an airtight container (I like using mason jars or Weck® mold jars). Keep the container in a cool dry place for 2 weeks to 1 month
 
If the dried fruit you’re using is not dry enough, it will make the mix soft. I like to keep the tropical mix in airtight bags in the freezer.

How to make Trail Mix

Find a flavor profile that resonates best with you and toss everything in a large bowl until combined. Transfer portions to a large bag or container, or individual bags or containers. 

Below are the five Trail Mix recipes with photos under the recipes and additional details for each mix.

Tropical Trail Mix

Tropical Trail Mix combines banana chips, coconut chips, dried mango, cashews, and almonds. To ensure crunchy nuts, this mix is best eaten soon after being made; sometimes the dried fruit has enough moisture to soften the rest of the ingredients. 

Other additions: Try dried pineapple, dried papaya, yogurt-covered raisins, golden raisins, dried cranberries, walnuts, dried kiwi, dried apricots, or chopped dates.

Assorted tropical trail mix ingredients, such as nuts, dried fruits, and coconut shavings, being combined.

Delicious and healthy tropical trail mix full of nuts, dried fruits, and coconut, showcased in a glass jar.

Indulgent Trail Mix

Indulgent Trail Mix combines milk chocolate chips, white chocolate chips, peanut butter baking chips, dried cranberries, peanuts, and cashews. This mix is meant to be more of a treat, and is a great mix to bring to a party!

Other addition: Try some dark chocolate chips or chunks, chocolate-covered pretzels, chocolate-covered almonds, popcorn, golden raisins, mini peanut butter cups, or dried cherries.

Ingredients for the indulgent trail mix recipe including chocolate chips, golden raisins, dried cherries, and more, being stirred together.

Jar filled with the finished, ready-to-eat snack, featuring a blend of nuts, dried fruits, and other tasty morsels.

Mountain Trail Mix

Mountain Trail Mix combines almonds, cashews, mini M&M’s, raisins, and cashews; it’s a great all-purpose trail mix — perfect for taking along as you hike up a mountain.

Other addition ideas: Include regular-sized M&M’s, sunflower seeds, chocolate-covered popcorn, dark chocolate chunks, or pecans.

Ingredients for mountain trail mix, such as M&M's, sunflower seeds, chocolate-covered popcorn, dark chocolate chunks, and pecans, being stirred together.Glass jar filled with finished snack, showcasing an array of complementing flavors from various ingredients.

Peanut Lover’s Trail Mix

Peanut Lover’s Trail Mix is more of a treat and truly for the peanut lover!

Other additions: Add in some chocolate chips or chunks, chocolate-covered pretzels, white chocolate chips, mini Reese’s Cups®, or cocoa-roasted almonds.

Ingredients for peanut lover's trail mix, featuring chocolate chips or chunks, chocolate-covered pretzels, white chocolate chips, mini reese's cups, and cocoa-roasted almonds.

Finished snack, highlighting the delicious harmony of chocolate treats and nutty flavors.

Healthy Trail Mix

This is the healthiest mix of all the recipes in this post. Healthy Trail Mix combines dried cranberries, yogurt-covered raisins, cashews, and almonds. This mix is great if you want a mix that is less sweet or if you’re watching your sugar intake.

Other additions: Include some walnuts, pecans, dried cherries, pistachios, pepitas, sunflower seeds, cocoa-roasted almonds, or coconut chips.

Ingredients for a healthy trail mix, such as walnuts, pecans, dried cherries, pistachios, pepitas, sunflower seeds, cocoa-roasted almonds, and coconut chips, being combined.Completed snack, a blend of nuts, seeds, and dried fruits, ready for snacking.

Trail Mix FAQs

Is Trail Mix Healthy?

Trail mix is a great snack to have in small quantities and in moderation. While nuts and seeds are incredibly healthy, they’re also high in calories and fat. Trail mixes sometimes include ingredients that don’t add significant nutritional value to the mix and are just add additional fat and sugar. Plus, it’s very easy to over-consume trail mix!

How to Make Trail Mix Healthier

  • Portion control: Portion out small amounts of the mix, so the whole thing isn’t consumed in one sitting.
  • Reduce sweet additions: Remove or reduce the number of sugary add-ins.
  • Add air-popped popcorn: Popcorn is low in calories and fat, and can bulk up Trail Mix. This will make smaller quantities of the overall mix more filling and satisfying without tons of additional calories and fat.
  • Dried fruit: A lot of dried fruit is covered in sugar or has other added ingredients. Try to find dried fruit that lists just the fruit in the ingredient list.

More easy snacks

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Trail Mix

5 from 2 votes
Make your own Trail Mix! This post contains five different trail mix recipes -- a tropical version, an indulgent version, a mountain version, a peanut lover's, and a healthy version. 
Print Recipe

Trail Mix

5 from 2 votes
Make your own Trail Mix! This post contains five different trail mix recipes -- a tropical version, an indulgent version, a mountain version, a peanut lover's, and a healthy version. 
Course Breakfast, Snack
Cuisine American
Keyword trail mix, trail mix recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 servings
Chelsea Lords
Calories 176kcal
Cost $5.50

Ingredients

Tropical Trail Mix

  • 1/2 cup banana chips, coarsely chopped
  • 1 cup dried mango, coarsely chopped (I like Sunsweet Pacific Tropicals Premium Mango)
  • 1 cup roasted cashews (Note 1)
  • 1/2 cup roasted, salted almonds
  • 1/2 cup coconut chips

Indulgent Trail Mix

  • 1/3 cup white chocolate chips
  • 1/3 cup milk chocolate chips
  • 1/3 cup peanut butter baking chips
  • 1/2 cup dried cranberries
  • 1 cup roasted, salted cashews
  • 1/2 cup dry roasted peanuts

Mountain Trail Mix

  • 1 cup dry roasted peanuts
  • 1/2 cup raisins
  • 1 cup mini M&M's
  • 1/2 cup almonds
  • 1/2 cup cashews

Peanut Lovers Mix

  • 1 cup dry roasted peanuts
  • 1 cup pretzels
  • 1/2 cup peanut butter baking chips
  • 1/2 cup Reese's pieces

Healthy Trail Mix

  • 1 cup roasted and salted almonds
  • 1 cup roasted cashews
  • 1/2 cup dried cranberries
  • 1/2 cup vanilla yogurt raisins

Instructions

  • TROPICAL TRAIL MIX: Coarsely chop the banana chips and dried mango. Add 1/2 cup banana chips, 1 cup dried mango, 1 cup cashews, 1/2 cup almonds, and 1/2 cup coconut chips to a large bowl and toss to combine. Transfer to storage containers.
  • INDULGENT TRAIL MIX: Combine 1/3 cup white chocolate chips, 1/3 cup milk chocolate chips, 1/3 cup peanut butter baking chips, 1/2 cup dried cranberries, 1 cup cashews, and 1/2 cup peanuts to a large bowl and toss to combine. Transfer to storage containers.
  • MOUNTAIN TRAIL MIX: Combine 1 cup peanuts, 1 cup pretzels, 1/2 cup peanut butter baking chips, and 1/2 cup Reese's pieces to a large bowl and toss to combine. Transfer to storage containers.
  • PEANUT LOVERS MIX: Combine 1 cup peanuts, 1 cup miniature M&M's, 1/2 cup peanut butter baking chips, and 1/2 cup Reese's pieces to a large bowl and toss to combine. Transfer to storage containers.
  • HEALTHY TRAIL MIX: Combine 1 cup almonds, 1 cup cashews, 1/2 cup dried cranberries and 1/2 cup vanilla yogurt raisins to a large bowl and toss to combine. Transfer to storage containers.

Recipe Notes

Note 1: I highly recommend buying roasted and salted nuts. Otherwise, I'd suggest toasting and salting the nuts before adding to the mixes. Here's a tutorial on how to do that.
Nutrition information is calculated for the Tropical Trail Mix. There are 242 calories in the Indulgent Trail Mix, 285 calories in the Mountain Trail Mix, 202 grams in the Peanut Lover's Mix, and 196 calories in the Healthy Trail Mix.

Nutrition Facts

Serving: 10servings | Calories: 176kcal | Carbohydrates: 12.2g | Protein: 4.1g | Fat: 13.7g | Sodium: 3.7mg | Fiber: 2.4g | Sugar: 5.2g

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

No Bake Granola Bars

Soft and chewy No Bake Granola Bars are made with tart cherries and sliced almonds. They’re loaded with wholesome ingredients and a homegrown superfruit, making them the perfect breakfast or on-the-go snack.

Use any leftover dried tart cherries in these Cherry Scones.

Gorgeous no-bake granola bars with chocolate drizzled over the top.

How To Make No Bake Granola Bars

  • Pulse ingredients. Add sliced almonds and pepitas to a food processor. Pulse to break them up a bit as large chunks will cause crumbly bars (You can coarsely chop everything if you prefer).
  • Chop dried tart cherries. Using a sharp knife, give the cherries a coarse chop. You can add them to the food processor, but they’re a bit sticky and seem to fare best when chopped by hand.
  • Combine dry ingredients. Once pulsed, combine the nuts, seeds, and cherries in a large bowl with the salt and oats. Mix it all together to combine.
  • Combine wet ingredients. In another bowl, combine the almond butter and honey. Microwave this mixture for 30 seconds then add the vanilla. Stir ingredients together until smooth.
  • Toss everything together. Toss the wet ingredients into the dry and mix until everything is well coated (I like to use a hand mixer for this part — the mixture is thick and sticky!). Transfer to a pan and press down to create a firm layer.
  • Add a drizzle of dark chocolate. Then store the No-bake Granola Bars in the fridge until firm!

Nuts and seeds being pulsed together.

QUICK TIP

I mentioned earlier that these tart cherries are considered a superfruit with many science-based health benefits. Scientific research suggests tart cherries may help aid exercise recovery. Other studies have examined the impact of tart cherries on heart health, sleep, arthritis, and gout. It’s always a perk when something this healthy is also this delicious! 

Enjoying Tart Cherries

Unlike other superfruits, tart cherries are available year-round in a wide range of forms, including dried, frozen, canned, juice, or juice concentrate. There are many different ways to enjoy them beyond these granola bars! For lots more tart cherry recipes, be sure to check out choosecherries.com.

Dried cherries and other ingredients combined in a bowl, mixing together, leaving bars in the pan to harden, cut, and drizzle with chocolate.

No Bake Granola Bar Notes

  • As tempting as it is to dig right in, these bars need to set up in the fridge before being cut. The time in the fridge allows the chocolate to harden and the oats to soften and absorb the moisture from the almond butter and honey.
  • Store the granola bars at room temperature in an airtight container, or wrap them up well and freeze them for long-term storage (up to 3 months).
  • These bars can easily be made gluten free. Just be sure the oats you are using are certified gluten-free and not processed in a factory with gluten/wheat ingredients.
  • After you mix everything together, add more almond butter or honey if things seem too dry or crumbly. Alternatively, add more oats or nuts if the mix seems too heavy.
  • Use good-quality dark chocolate for the topping: I like getting a dark chocolate bar with sea salt in it; this adds a very subtle touch of salt to the top of these No-bake Granola Bars – delicious!

Stack of delicious no-bake granola bars with one laid on its side.

More Nutritious Snacks

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No Bake Granola Bar

5 from 2 votes
Soft and chewy No Bake Granola Bars are made with tart cherries and sliced almonds. They're loaded with wholesome ingredients and a homegrown superfruit, making them the perfect breakfast or on-the-go snack.
Gorgeous no-bake granola bars with chocolate drizzled over the top.
Print Recipe

No Bake Granola Bar

Gorgeous no-bake granola bars with chocolate drizzled over the top.
5 from 2 votes
Soft and chewy No Bake Granola Bars are made with tart cherries and sliced almonds. They're loaded with wholesome ingredients and a homegrown superfruit, making them the perfect breakfast or on-the-go snack.
Course Breakfast, Snack
Cuisine American
Keyword granola bars
Prep Time 20 minutes
Total Time 20 minutes
Servings 16 bars
Chelsea Lords
Calories 249kcal
Cost $6.20

Ingredients

  • 1 cup sliced almonds
  • 1/4 cup pumpkin seeds (pepitas) shelled and roasted
  • 2/3 cup dried tart cherries
  • 1 and 3/4 cups quick oats
  • 1/2 teaspoon fine sea salt
  • 1 cup creamy almond butter
  • 1/2 cup honey
  • 1 teaspoon pure vanilla extract
  • 1/4 cup dark chocolate, coarsely chopped from a dark chocolate bar

Instructions

  • PREP: Line a 9x9-inch pan with parchment paper. Leave an overhang for easy removal of bars.
  • DRY INGREDIENTS: Add the sliced almonds and pepitas to a food processor. Pulse for about 7-10 seconds (on chop setting), until the nuts are broken up. Add to a large bowl. With a sharp knife, coarsely chop the dried tart cherries (they don't chop well in the food processor). Place in the bowl with the nuts. Add in the quick oats and salt. Stir together.
  • WET INGREDIENTS: In another bowl, add the creamy almond butter and honey. Microwave for 30 seconds. Remove and pour in the vanilla extract. Stir for about 30 seconds to one minute or until well blended.
  • COMBINE: Pour the wet ingredients into the dry ingredients. Use a hand mixer (or your hands) to mix/knead the mixture together until combined. This takes a little effort, but it will come together. Once the ingredients are well combined, pour into the prepared pan and firmly into place with your hands. Use the bottom of a 1 cup measuring cup to really press and pack the mixture together in one even layer. Press firmly here to avoid crumbling later.
  • CHOCOLATE: Coarsely chop a dark chocolate bar and place it in a small microwave-safe bowl. Microwave for 15 seconds, stir for 15 seconds, and if needed return to the microwave and repeat for another heat/stir cycle until smooth and melted. Using a spatula, transfer the melted chocolate to a small bag and snip off the top (or use a pastry bag fitted with a #3 tip). Drizzle chocolate all over the bars.
  • FIRMING UP: Refrigerate the pan for 30 minutes to an hour or until the chocolate is hardened and the bars are firm. When you’re ready to slice, lift the bars out of the pan by using the overhang from the parchment paper. Use a sharp knife to cut into 16 bars (7 vertical cuts and 1 horizontal cut down the middle).

Video

Nutrition Facts

Serving: 16bars | Calories: 249kcal | Carbohydrates: 24.8g | Protein: 6.8g | Fat: 15.5g | Sodium: 2.8mg | Fiber: 3.8g | Sugar: 16.4g

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Oreo Pie Crust

You only need three ingredients to make this delicious Oreo Pie Crust. It’s sweet, buttery, and the perfect starting point for so many tasty desserts! 

Love cookie crumb crusts? Then you’ll be obsessed with our Graham Cracker Crust too!

Overhead image of the Oreo Pie Crust

A Simple Oreo Pie Crust Recipe

A good Oreo® pie crust recipe is an essential starting point for dozens of desserts — cheesecakes, pies, miniature desserts, baked treats, and un-baked ones. While there are pre-made Oreo crusts you can conveniently pick up at the store, nothing beats a homemade crust!

This Oreo cookie pie crust can be whipped together in minutes and ready to be filled. Below are some of our favorite ways to put this crust to use!

QUICK TIP

Oreo is a trademarked brand name for a chocolate sandwich cookie made by  Mondelez International. For the purposes of this recipe, any chocolate sandwich cookie will work.

Oreo Pie Crust FAQs

1What is Oreo Crust made of?

Melted butter and crushed up Oreos! I also like to add a tiny pinch of salt to enhance and balance flavors nicely.

Crush the cookies to fine crumbs, stir in melted butter, and pour into pie/Springform pan.

Note: Oreo is a branded trademark for the chocolate sandwich cookies made by Mondalez International. For this recipe, we use that term generically. Any type of chocolate sandwich cookie works.

2Can you buy premade Oreo pie crust?

Yes, generally on the baking aisle of the grocery store you’ll find already prepared Oreo cookie crusts.

3How do you keep the Oreo crust from crumbling?

  • Keep the cream in the Oreos (don’t remove it before blending up the Oreos) because we rely on this cream for pie structure (and sweetness!).
  • Thoroughly compress the crust mixture on the bottom and sides of the pan.
  • Scrape every bit of melted butter into the Oreo crumbs — don’t leave any behind!

If the crust is still crumbling, you may need to add an additional tablespoon of melted butter until the crumbs are evenly moistened.

4Does Oreo Pie Crust need to be refrigerated?

No part of the crust needs to be refrigerated, but if you’re preparing a no-bake pie (and not baking the crust), we recommend refrigerating the crust until you’re ready to add the filling.

5Do I need to bake a premade Oreocrust?

No, the pre-made crusts from the store do not need to be baked.

Process shots-- images of the Oreos being blended and added to a large bowl

What To Make With Oreo Pie Crust

We use this crust in so many recipes! Here are some of our favorite Oreo Pie Crust Desserts:

  • Chocolate Peanut Butter Pie with an Oreo crust, filled with a creamy peanut butter center, and topped with chocolate ganache.
  • Chocolate Cheesecake with an Oreo crust, the creamiest and richest chocolate filling, and a rich chocolate ganache.
  • Oreo Ice Cream Cake: a layered dessert with an Oreo cake crust, cookies & cream ice cream filling, a thick hot fudge layer, and whipped cream topping.
  • Grasshopper Pie: an Oreo crust layered with mint chip ice cream and hot fudge, and topped with whipped cream.
  • Ice Cream Pie: This pie starts with a cookie crust and layers in two types of ice cream. (Swap out the graham cracker crust for an Oreo cookie crust and alternate chocolate and caramel-flavored ice creams.)
  • Nutella Pie starts with an Oreo crust, filled with a creamy hazelnut-chocolate filling, and topped with whipped cream.
  • Chocolate Pudding Pie:  an Oreo cookie crust, filled with pudding, and topped with whipped cream.
  • Mini Oreo Cheesecakes: These individual cheesecakes start with mini Oreo pie crusts and are topped with a creamy cookies & cream cheesecake.

Process shots of Oreo pie crust-- images of the melted butter being added and it all being mixed together and pressed into a pie pan

How To Make Oreo Pie Crust

These tips below will help to ensure a perfect cookie crust every single time!

  • Let the melted butter cool. Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the cookie crumbs and cause a greasy crust. 
  • Measure the crumbs. While it’s easiest to just add Oreos to the blender and hope for the best, there can be a good amount of variation from cookie to cookie and brand to brand (especially when you factor in regular versus double-stuffed cookies). Measure the crumbs instead of counting out cookies.
  • Keep the Oreo cookies whole. No need to separate the cookies from the creme, since we rely on both for the crust structure and flavor.
  • Blend cookies thoroughly. We don’t want any large chunks of cookie in the Oreo Pie Crust, because that will affect how nicely pies or bars cut out. So be sure to thoroughly blend the cookies until they are fine crumbs. Add anything that didn’t blend completely back into the blender and blend again.
  • Press up the sides. Start by pressing the majority of the crumbs into the bottom of the pan and then start working the crumbs up the sides. Make sure the sides have an even amount of crumbs so the side crust doesn’t crumble away once slices are cut.

QUICK TIP

Use leftover cookies in our Oreo Popcorn, Oreo Fudge, Oreo Fluff, or to make a few Chocolate Covered Oreos!

Process shots-- images of the crust being baked and then your favorite fillings being added

Oreo Pie Crust Variation Ideas

  • Mint Oreo Crust: Use mint Oreos (or another flavor like hazelnut, toffee crunch, peanut butter, birthday cake, etc.) instead of regular Oreos. These options allow for a fun flavor variation that you can match to the filling you’re adding.
  • Muffin tin crumb crust: Grease or line cavities of a miniature muffin tin. Add 1 tablespoon of the prepared crust mixture into each cavity and firmly press down against the base and barely up the sides with your fingers. Use the top of a milk bottle cap to firm the bottom. Chill the pan for 15-20 minutes and then bake at 350 degrees F for 10 minutes. Fully cool before then using an offset spatula to carefully and gently remove the shells. Then fill with filling. (This crust works really well if making mini Oreo pie crust cheesecakes!)
  • No-Bake Oreo Pie Crust Recipe: Don’t want/need to bake? Cover tightly and freeze for 10 minutes or refrigerate for 20 minutes before filling. This allows time for the Oreo pie shell to firm up and butter to re-solidify before adding in the pie filling.

Overhead image of the Oreo pie crust

STORAGE

Storage

This Oreo pie crust is best used the same day it’s made, but it can be baked up to a day ahead and stored, tightly covered, at room temperature. Don’t store an unbaked crust, uncovered, for more than a few hours — it will start to dry out and can become crumbly.

More Chocolate Desserts

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Oreo Pie Crust

5 from 1 vote
You only need three ingredients to make this delicious Oreo Pie Crust. It's sweet, buttery, and the perfect starting point for so many tasty desserts! 
Print Recipe

Oreo Pie Crust

5 from 1 vote
You only need three ingredients to make this delicious Oreo Pie Crust. It's sweet, buttery, and the perfect starting point for so many tasty desserts! 
Course Dessert
Cuisine American, Vegetarian
Keyword oreo crust, Oreo Pie Crust
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 pie crust (8 servings)
Chelsea Lords
Calories 74kcal
Cost $3.21

Equipment

  • 7-9-inch pie pan

Ingredients

  • 4 tablespoons unsalted butter, melted
  • 1-3/4 cups Oreo cookie crumbs (~24 cookies)
  • Tiny pinch fine sea salt, optional

Instructions

  • MELT BUTTER: Start by melting the butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter will cause a greasy crust.) If you will be baking the crust, preheat the oven to 350 degrees F (175 degrees C).
  • BLEND OREOS: In a blender or food processor, process the FULL cookies (don't separate cookie from cream) until they are all fine crumbs (re-blend any large chunks). Measure to get a level 1 and 3/4 cups of crumbs (Note 2) and add to a large bowl.
  • MIX: Add in the salt. Use a spatula to scrape every bit of the melted and cooled butter into the bowl. Gently stir with a wooden spoon until well combined. Spread the mixture into the prepared pan.
  • PRESS TOGETHER: Using your fingers, press the crumbs into the bottom of the pan and then up the sides. Use the bottom of a flat 1-cup measuring cup to thoroughly compress the Oreo crumbs into a firm crust.
  • BAKE OR CHILL: To bake: Place in the preheated oven for 10 minutes and set aside to cool or chill the crust. (If baking, allow the crust to fully cool before adding the filling.) To chill: Cover the formed crust tightly and freeze for 10 minutes or refrigerate for 20 minutes before filling to allow time for the crust to firm up and butter to re-solidify.
  • STORAGE: This crust is best used the same day it's made, but it can be baked up to 1 day ahead and stored, tightly covered, at room temperature. Don't store an unbaked crust, uncovered, for more than a few hours -- it will start to dry out and can become crumbly.

Recipe Notes

Note 1: Oreos: While it’s easiest to just add Oreos to the blender, there can be a good amount of variation from cookie to cookie and brand to brand. Measure the crumbs instead of only counting out cookies
Note 2: Measuring: Slightly overfill the measuring cups and then level off the top with the back of a table knife for the perfect measurement.
Note 3: Scaling up the recipe: The way you make this crust is the same from dessert to dessert; the only things that will change are quantities depending on pan size and whether you need to bake or chill the crust.

Nutrition Facts

Serving: 1serving | Calories: 74kcal | Carbohydrates: 3.4g | Protein: 0.2g | Fat: 6.7g | Cholesterol: 15.3mg | Sodium: 19.3mg | Sugar: 1.9g

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.

 

Tomato Basil Soup

The BEST roasted tomato basil soup! Delicious, healthy, and so hearty! I chelseasmessyapron.com

Tomato Basil Soup is savory, hearty, and loaded with good-for-you ingredients. We roast garden-fresh tomatoes, yellow onions, and garlic until beautifully caramelized and tender — this forms the base of the soup giving it a rich, deep flavor.

Top this Tomato Basil Soup with freshly grated Parmesan cheese and serve with crusty bread or homemade dinner rolls for dunking. A simple garden salad like this Italian Salad makes a nice side dish.

Overhead image of the Tomato Basil Soup

Tomato Basil Soup

My entire family loves Tomato Basil Soup — in fact, it’s one of the most commonly requested meals by my little boys. While this recipe isn’t complicated, it is time consuming between the roasting of veggies and simmering of the soup. This recipe calls for fresh tomatoes and fresh basil, which add an incredible depth of flavor. Truly, it is the best Tomato Basil Soup I’ve ever had.

Since we love this soup so much, I created a similar tomato soup recipe for when we didn’t have access to fresh produce (or for when I’m short on time and can’t roast the veggies). If you find yourself in a similar boat sometimes, bookmark this recipe for Easy Tomato Soup for those busy times.

But if you’ve got the time and some fresh produce, be prepared for a seriously flavorful (and healthful) Tomato Basil Soup!

Process shots: roasting the vegetables for Tomato Basil Soup

Tomato Basil Soup Ingredients

Since there are (relatively) few ingredients and not all that many seasonings in this soup, the ingredients used are very important to the end taste. Below are a few ingredient tips:

  • Use the freshest and ripest possible tomatoes. Ripe tomatoes should have a glossy, slightly shiny skin that is fairly deep in color. A ripe tomato will slightly give to the touch — it shouldn’t be soft, but a little bit tender. And finally, ripe tomatoes will give off a nice fragrance. My personal favorite tomato to use are Campari/cocktail tomatoes.
  • Pick good-quality canned tomatoes. In addition to the fresh tomatoes, we also use one can of whole tomatoes. I highly recommend San Marzano whole tomatoes in this soup. Whole canned tomatoes are higher quality than diced or crushed (these products are made from bits of lower-quality tomatoes). San Marzano is both a specific brand of tomatoes as well as a style of tomatoes. Tomatoes grown in the San Marzano region of Italy fall into this category.
  • High-quality chicken stock provides lots of flavor and keeps the added spices to a minimum. Our personal favorite store-bought stock is Swanson®. If you’d like to keep this soup vegetarian, use Swanson’s vegetable stock instead of chicken.
  • Add fresh basil. This soup calls for a lot of fresh basil, so dried just won’t add the same robust flavor and sweetness. If you have garden-fresh basil, it’s amazing in this soup and, if not, a lot of grocery stores sell small (3/4-ounce) packets of fresh basil. If using these packets, you’ll need 4 for this soup.
  • Drizzle the veggies in extra virgin olive oil. The better your olive oil, the better the flavor of thisTomato Basil Soup will be. Here are a few tips when trying to find good olive oil and a list of chefs’ favorite olive oils. Cobram Estate® Extra Virgin Olive Oil is a current favorite of mine in this soup.

And, while not technically an ingredient in this soup, don’t underestimate the addition of good, crusty baguette to dip in this soup!

No Heavy Cream?

The base of this soup is roasted tomatoes, onions, and garlic. Then we add in even more tomatoes, herbs, and chicken stock. With a soup base so naturally nutritious, I wanted to keep it that way as much as possible. So, this recipe does not call for heavy cream, milk, or cheese. 

Even without these additions, you’ll be amazed just how creamy, thick, and hearty this soup is!

That said, any of those ingredients are easy to add if you prefer your tomato basil soup a little richer. A drizzle of heavy cream can be added as a garnish for soup bowls and a sprinkle of freshly grated Parmesan cheese on individual bowls adds a nice touch.

Process steps: making adding everything to the stock pot for this Tomato Basil Soup

Tomato Basil Soup FAQs

1How do you make Tomato Basil Soup from scratch?

  1. Roast veggies: Drizzle olive oil over the tomatoes, onions, and garlic. Roast for 40-45 minutes or until very tender.
  2. Meanwhile, prepare the soup base: Add olive oil, butter, tomato paste, and canned tomatoes. Stir and add in the chicken stock, seasonings, and fresh basil leaves. Add the oven-roasted veggies.
  3. Simmer the soup: stir occasionally and simmer until very fragrant.
  4. Blend in batches: transfer batches of the soup to a high-powered blender and blend until smooth.
  5. Enjoy!

It’s really not difficult, but the individual steps do require a bit of time.

2Is Tomato Basil Soup bad for you?

This particular recipe is loaded with good-for-you ingredients. There are lots of veggies, herbs, and chicken stock. Veggies contain all sorts of vitamins and antioxidants.

This particular recipe doesn’t call for heavy cream, milk, or cheese which can make a tomato soup less nutritious, depending, on your health goals.

3Why do you put baking soda in tomato soup?

Some soup recipes call for baking soda to neutralize the acid of the tomatoes and make the soup taste smoother.

I don’t call for baking soda in this recipe. Instead, I recommend good-quality tomatoes and balancing any potential acidity with a pinch (or two) of granulated white sugar.

4What is the difference between tomato bisque and Tomato Basil Soup?

Soup” is a very broad category that can encompass a variety of liquid dishes (including bisques).

A “bisque” is a more narrowly defined subtype of soup. A bisque is known for being thick, creamy, and smooth, and uses heavy cream and dry white wine in the base. Bisques often contain seafood.

5What can I add to Tomato Basil Soup?

  • Add a spoonful (or two) of fresh basil pesto.
  • Add in even more fresh herbs like flat-leaf Italian parsley, chives, or oregano.
  • Dunk a gooey and hot grilled cheese sandwich in the soup.
  • Top with croutons. (We love the croutons in this Panzanella Salad).

Process shots: adding everything in the stockpot to a blender and blending it until smooth

Tomato Basil Soup Tips

  • Add a pinch of sugar. Depending on the ripeness of tomatoes and the quality of canned tomatoes used, you may need to balance the tomato acidity with a little bit of sugar.
  • Don’t underestimate the seasonings! In the recipe card, I add my recommendations for how much salt and pepper to add in this soup and it is a lot, but the strong flavors in this soup need it. Salt and pepper are what bring all the flavors together and enhance the richness of this soup.
  • Blend in batches. I typically blend this soup in three batches to ensure it doesn’t make a mess and to get it ultra smooth. If you’d like a chunkier Tomato Basil Soup, use an immersion blender instead (or blend for less time in a regular blender). See “quick tip” box below for more tips on blending this soup.
  • Add garlic to preference. We love lots of roasted garlic in this soup, so I recommend a good amount. If you are sensitive to garlic, add cloves slowly and to taste preference. Remember, you can always add more at the end if you’d like more flavor.

QUICK TIP

When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Heat expands, so increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure.

Image of the tomato basil soup in a bowl with bread being dipped in

Storage

  • How to reheat: Add Tomato Basil Soup to a small pot and heat over low heat until hot. Or reheat in the microwave–make sure to cover it so it doesn’t splatter!
  • This soup stores nicely in an airtight container in the fridge for 4-6 days. It will freeze well for up to 3 months. Here are some best methods for thawing frozen soup.

More soup recipes:

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Roasted Tomato Basil Soup

5 from 19 votes
This Tomato Basil Soup is savory, hearty, and loaded with good-for-you ingredients. We roast garden-fresh tomatoes, yellow onions, and garlic until beautifully caramelized and tender -- this will form the base of this soup, giving it a rich, deep flavor.
Print Recipe

Roasted Tomato Basil Soup

5 from 19 votes
This Tomato Basil Soup is savory, hearty, and loaded with good-for-you ingredients. We roast garden-fresh tomatoes, yellow onions, and garlic until beautifully caramelized and tender -- this will form the base of this soup, giving it a rich, deep flavor.
Course Dinner, Main Course, Side Dish, Soup
Cuisine American
Keyword Roasted Tomato Basil Soup
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 large bowls
Chelsea Lords
Calories 271kcal
Cost $12.20

Ingredients

  • 3 pounds ripe tomatoes I prefer campari/cocktail
  • 2 large yellow onions
  • 1 head garlic
  • 6 tablespoons + 2 teaspoons good quality olive oil, divided
  • Fine sea salt and pepper
  • 2 tablespoons unsalted butter
  • 1 (28 oz.) canned whole tomatoes, undrained (I love Cento San Marzano)
  • 2 tablespoons tomato paste
  • 3 and 1/2 cups fresh basil leaves, packed when measured Note 1
  • 1-2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 carton (32 oz.) chicken stock I prefer Swanson's
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes, optional
  • Optional: crusty bread, fresh Parmesan cheese

Instructions

  • TOMATO AND ONION PREP: Preheat the oven to 400 degrees F. Slice the tomatoes in half lengthwise and place on a large (15x21-inch) or 2 smaller sheet pan(s). Cut the onions in half and then each half into 4 equal sections. Place on the sheet pan. 
  • GARLIC PREP: Peel and discard the outer layers of the entire garlic bulb making sure to leave the skins of the individual cloves intact (and keep the bulb together as much as possible) Using a sharp knife, cut 1/4th an inch from the top of the cloves. Wrap the entire bulb tightly with tin foil, adding 2 teaspoons olive oil before sealing it completely. Place the wrapped garlic on the sheet pan along with the tomatoes and onions.
  • ROAST: Drizzle 1/4 cup (50g) olive oil over the tomatoes and onions. Add about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper and toss to coat. Spread into one even layer and roast for 40-45 minutes or until very tender and slightly caramelized.
  • SOUP BASE: In a large (8-quart) stockpot or cast iron pot, heat the butter over medium heat. Add in the remaining 2 tablespoons olive oil. Once butter is melted, add the entire can of tomatoes and tomato paste. Stir for 2-3 minutes. Then add in the container of chicken stock, dried oregano, red pepper flakes (if using), fresh or dried thyme, and fresh basil leaves. Add the oven-roasted tomatoes and onions including all of the accumulated liquid on the baking sheet. Let the garlic packet slightly cool and then press the garlic cloves out of the papery covering (they should easily slide out). Add 6-9 of the roasted garlic cloves (depending on how much you like garlic -- we like lots) into the soup. Add another 2 teaspoons salt and an additional teaspoon of pepper (or to taste).
  • SIMMER: Bring the mixture to a boil and then reduce the heat and simmer (uncovered) over lowest heat for 40 minutes stirring occasionally, about every 5-10 minutes.
  • BLEND: When finished, transfer the mixture (in 3-4 batches) to a high-powered blender and process until smooth. (See Note 2.) Once blended, taste for any additional seasonings. Depending on the acidity of tomatoes used, you may need to add in a teaspoon or so of white sugar.
  • SERVE: If desired, serve with freshly grated Parmesan cheese, and crusty bread. Enjoy!

Video

Recipe Notes

Note 1: Basil: If buying the packets of basil at the grocery store, this comes out to 4 full packets (3/4 ounce each).
Note 2: Blending: When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Remember that heat expands, so increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure. If you want a chunkier soup, use an immersion blender. If you do this, you'll want to coarsely chop the onions and garlic after being roasted and before adding them to the stockpot. 

Nutrition Facts

Serving: 1serving | Calories: 271kcal | Carbohydrates: 23g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 352mg | Potassium: 1133mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7198IU | Vitamin C: 57mg | Calcium: 258mg | Iron: 5mg

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Utah Scones

Utah Scones are unlike scones anywhere else in the world! Unlike European scones that are served with clotted cream and tea or American biscuits, these scones are deep-fried pieces of a puffy flatbread that are enjoyed with a sprinkle of powdered sugar, honey, and butter.

Image of honey being drizzled on the Utah Scones

From inventive dipping sauces (hello Fry Sauce!), to desserts passed off as salads (cough, cough, strawberry pretzel salad), to funeral potatoes, way too much Jell-O, and soda shops on just about every street corner, I present to you another Utah specialty: Utah Scones! 

What Is A Utah Scone?

In most places around the world, the name “scone” means a cookie or biscuit-type treat that is served with tea. In Utah though, scones are pieces of fried dough served hot and finished with a myriad of sweet toppings. These scones are a cross between donuts and Fry Bread. They’re typically eaten with powdered sugar, honey, and butter. 

This Utah Scone recipe is unbeatable! The dough puffs up as it’s fried, creating a deeply golden treat with a lightly crisp exterior and a soft chewy interior. The toppings add a nice sweetness, making this an irresistible dessert — that yes, is sometimes passed off as breakfast in Utah!

Process shots-- images of the wet and dry ingredients being mixed together

What Is The Difference Between Fry Bread And Utah Scones?

The two are similar, but one is savory while the other is sweet.

Fry Bread is typically enjoyed as part of a savory meal — usually replacing bread for sandwiches or replacing tortillas for tacos (like in Navajo Tacos). It can also be used to dunk in your favorite chili or soup recipe.

On the other hand, Utah Scones are sweet. Right out of the fryer they’re drizzled with a combination of a couple of the following: honey, honey butter, jam, pancake syrup, a vanilla sauce, a sprinkle of powdered sugar. They can also be dredged in cinnamon sugar right out of the fryer. (Fried scones with honey butter and a sprinkle of powdered sugar seem to be the most prevalent topping throughout Utah.)

QUICK TIP

Utah Scones are typically enjoyed as a sweet treat, but you can leave off the sweet toppings and enjoy them as a savory meal instead! There are practically endless applications for how to use this recipe.

What Do Scones Taste Like?

If the deep-fried scones are coated in cinnamon sugar, they taste similar to a donut. They’re hot with a crisp outside and ultra-soft chewy interior. With honey and butter on top, they taste like sweet fried dough.

Process shots of Utah Scones-- images of the dough being rolled into a ball and then divided into 8 parts and each piece being pressed into 6-inch rounds

Where Can You Buy Scones In Utah?

If you happen to be visiting Utah, be sure to try one of our famous scones! Here’s a list of food trucks and restaurants where you can find Utah Scones.

But if you can’t make it out to the Beehive state to find a Utah Scone near you, don’t worry, these scones are surprisingly quick and easy to make. So much quicker than making donuts from scratch! In fact, one of my favorite things about these scones is there is no kneading and no rising time required. Unlike when you’ve got to wait for white bread, honey whole wheat bread, or dinner rolls to rise, these scones can be made shortly after the dough is finished.

How To Make Utah Scones

The dough for these scones comes together quickly and doesn’t require rising time — hooray! That said, we do recommend resting the dough for 15-20 minutes to allow the gluten to relax–this makes it easier to form pieces of dough before frying. 

Once the dough has rested, it’s time to fry. A couple of different options here:

  1. Use a deep fryer (We love this deep fryer). It makes frying very easy and less messy than using a pot– thanks to the deep fryer lid. It also ensures the temperature stays consistent (you can set a temperature and forget about it!), which is important for even frying.
  2. If you don’t have a deep fryer, you’ll want a heavy-bottomed deep pot (I recommend using a large (5 quart) cast iron pot) and thermometer to gauge the temperature of the oil and ensure it maintains the right heat throughout frying. We want to ensure the temperature stays consistent and doesn’t get too hot (or too cool) which will affect how the bread fries.
    1. If you don’t have access to a thermometer, try this trick: Stand a wooden spoon handle in the hot oil. When bubbles gather around the stick, the oil is ready to fry.
    2. Another trick: Add a kernel of popcorn. Popcorn kernels pop into popcorn at 350 degrees F, so if it pops, you know the oil is ready!

QUICK TIP

By using a large, deep pot instead of a shallow skillet, you’ll have much less mess! The oil won’t pop out on you or all over your stove.

Process shots-- images of the dough being fried

Utah Scone Recipe Notes

  • Yeast. There is yeast in this deep-fried scones dough recipe, but it does not require rising time.
  • Kneading. No kneading is required for this dough! In fact, the less you touch the dough, the better.
  • Whole milk. We’ve tried all different kinds of milk and whole milk is our favorite in terms of richness and flavor. While you can use 2% or 1%, we don’t recommend skim milk or plant-based milk alternatives. 
  • Dough texture. The dough is shaggy and rough looking. It is supposed to be sticky, but not so sticky that you can’t work with it. Add a touch of extra flour if needed, but avoid adding too much extra. On the flip side, if the dough is too dry, you may need a touch more milk. (There are always going to be variations due to climate, humidity, and individual measuring discrepancies).
  • Rustic is the goal. The more bubbles and bumps on the scone, the better! This is the perfect surface area to add lots of toppings! Roughly press the dough out with your hands. Don’t use a rolling pin– it’s not needed!

Overhead image of the Utah Scone ready to be served

STORAGE

How Long Will Utah Scones Keep?

Like most fried foods, scones are the absolute best right out of the fryer! I don’t recommend frying ahead of time, but the dough can be prepared ahead of time.

Makeahead: Cover the dough tightly and refrigerate for up to 8 hours. When ready to fry, remove dough from the fridge and allow it to come to room temperature before frying.

Keep it warm: Add an oven-safe cooling rack to the top of a sheet pan. Place fry bread pieces straight from the fryer onto the cooling rack in a single layer. Place sheet pan in a 200 degree F heated oven until the rest are fried. 

Store: Store scones (before topping with butter/honey/etc.) loosely wrapped with plastic wrap for 1-2 days. Texture and flavor do suffer the longer the scones have been out of the fryer.

Side view of a scone

More Favorite Utah-Inspired Recipes

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Utah Scones

5 from 2 votes
Utah Scones are unlike scones anywhere else in the world! Unlike European scones that are served with clotted cream and tea or American biscuits, these scones are deep-fried pieces of a puffy flatbread that are enjoyed with a sprinkle of powdered sugar, honey, and butter.
Print Recipe

Utah Scones

5 from 2 votes
Utah Scones are unlike scones anywhere else in the world! Unlike European scones that are served with clotted cream and tea or American biscuits, these scones are deep-fried pieces of a puffy flatbread that are enjoyed with a sprinkle of powdered sugar, honey, and butter.
Course Breakfast, Dessert
Cuisine American, Vegetarian
Keyword utah scone recipe, Utah Scones
Prep Time 20 minutes
Cook Time 8 minutes
Resting Time 15 minutes
Total Time 43 minutes
Servings 8 scones
Chelsea Lords
Calories 200kcal
Cost $3.12

Equipment

  • Deep fryer OR a large/deep pot with thermometer (Note 1)

Ingredients

Utah Scones

  • 2 tablespoons unsalted butter, melted
  • 2-1/3 cup white, all-purpose flour
  • 2 teaspoons baking powder (NOT soda!)
  • 2 teaspoons white, granulated sugar
  • 1/2 teaspoon instant or active dry yeast
  • 1/2 teaspoon fine sea salt
  • 1 cup warmed milk (we use whole)
  • 1 tablespoon vegetable oil + more for frying

For Topping (Pick Through What Sounds Best To You!)

  • Mix together 1/2 cup white, granulated sugar + 2 tablespoons ground cinnamon
  • Softened honey butter, softened regular butter, honey, powdered sugar, fresh berries, jam, syrup, etc. (Or top it with something savory like taco seasoned ground beef)

Instructions

  • DOUGH: Melt butter in the microwave. Let the butter cool back to room temperature (it's important it's not hot!) Microwave the milk until just warmed (Note 2), but not hot. Mix together melted butter and milk and set aside. In a large bowl, add the flour, sugar, baking powder, yeast, and salt. Whisk to combine. Add the milk mixture to the dry ingredients and stir with a wooden spoon until the dough comes together.
  • DOUGH CONT.: Dough should be rough, shaggy, and fairly sticky, but not too sticky you can't work with it. Lightly flour your hands and knead dough just a few times to shape it into a ball being careful to not overwork/over-handle the dough. In the same bowl you used for mixing, drizzle a tablespoon of vegetable oil in the bowl. Rub oil on the bottom of the bowl and slightly up the sides. Add the dough ball back into the bowl and turn the dough to coat in the oil. Cover the bowl with a damp kitchen towel. Let rest for about 15-20 minutes. We don't need the dough to rise, just the gluten to relax!
  • PREPARE FOR FRYING: Add 1 inch of oil to a large cast iron pot and heat to 350 degrees F. Divide the rested dough into 8 equal portions (cut the ball of dough in half then half again to get 4 large triangle pieces. Cut each triangle into 2 pieces to get 8 equal triangles). Lightly flour your hands and work with one piece of dough at a time (keep the rest of the dough portions covered). Holding the piece of dough with your hands gently work the dough into a circle pressing it out with your fingers (don't roll out the dough with a rolling pin or flatten on the table). The dough should make a thin 5 to 6-inch circle and doesn't need to look pretty -- it's supposed to be rustic looking!). The thinner the pieces, the better, keep working the dough outwards being careful to not rip it.
  • FRY: Gently drop only one piece of dough at a time in fully heated oil. Fry about 30 seconds up to 1 minute per side (if not using cast iron pot, it will be longer -- fry pieces to a deep golden brown color) flipping the dough with 2 forks (or tongs) halfway in between. Use a large slotted spoon (or tongs) to remove dough onto a paper towel lined plate. Repeat to fry remaining dough.
  • FINISH: Right out of the fryer enjoy the scones! Either dredge all sides in a blend of 1/2 cup white sugar with 2 tablespoons cinnamon sugar or top with butter, honey butter, honey, jam, syrup, berries powdered sugar, etc. Best enjoyed hot!
  • STORAGE: Like most fried foods, scones are the absolute best right out of the fryer! I don't recommend frying ahead of time, but the dough can be prepared ahead of time.
    Make Ahead: Cover the dough tightly and place in the fridge. Refrigerate for up to 8 hours. When ready to fry, remove dough from the fridge and allow it to come to room temperature before frying.
    Keep It Warm: Add an oven-safe cooling rack to the top of a sheet pan. Place fry bread pieces straight from fryer onto cooling rack in a single layer. Place sheet pan in a 200 degree F heated oven until the rest are fried. 
    Store: Store scones (before topping with butter/honey/etc.) loosely wrapped with plastic wrap for 1-2 days. Texture and flavor does suffer the longer the scones have been out of the fryer for.

Video

Recipe Notes

Note 1: Frying Equipment Options:
      1. Use a deep fryer
      2. If you don’t have a deep fryer, you’ll want a heavy bottomed deep pot (I recommend using a large (5 quart) cast iron pot) and thermometer to gauge the temperature of the oil and ensure it maintains the right heat throughout frying. We want to ensure the temperature stays consistent and doesn’t get too hot (or too cool) which will affect how the bread fries. If you don't have access to a thermometer, try this trick: add a wooden spoon handle in the hot oil. When bubbles gather around the stick, the oil is ready to fry.
Note 2: Test Milk Temperature: Drizzle a few drops of the warmed milk onto the inside of your wrist. If it is warm and comfy it will be perfect for the yeast. If it feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant.
Note 3: Calories do not include toppings just the fry bread, as toppings may vary.

Nutrition Facts

Serving: 1serving | Calories: 200kcal | Carbohydrates: 33.7g | Protein: 5.2g | Fat: 5g | Cholesterol: 8.2mg | Sodium: 16.4mg | Fiber: 1.2g | Sugar: 2.7g

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.

Peanut Chicken Lettuce Wraps

Peanut Chicken Lettuce Wraps are an easy and healthy low-carb meal that can be ready in about 30 minutes. These wraps are filled with seasoned chicken, crisp veggies and herbs, crunchy peanuts, and a sweet peanut sauce.

Try some other lettuce wrap recipes next. These Vegetarian Lettuce Wraps, Taco Lettuce Wraps, or Beef Lettuce Wraps are all simple to make and lip-smacking delicious.

Plate of peanut chicken lettuce wraps, featuring vibrant lettuce cups filled with savory chicken and peanut sauce.

Peanut Chicken Lettuce Wraps

These wraps are light and healthy, fresh-tasting, and brimming with so many great textures. From the crisp lettuce to the crunchy nuts on top and the smooth peanut sauce finishing everything off, you will love this meal!

These wraps are an easy meal to make for a quick weeknight dinner. The chicken only requires a few spices and a grill or grill pan (or George Foreman-style electric grill), there are only a few veggies to chop, and the peanut sauce is as easy as adding everything to a blender and pressing the start button.

Peanut sauce

Before we get too far, I’ll say right up front that this peanut sauce is far from an authentic Asian sauce. It’s definitely more on the sweet side and perhaps is more of a peanut dressing. Either way, we’re obsessed with this sauce; it’s indulgent, rich, and a little tangy! The sauce is intentionally sweet to complement all the raw crunchy veggies. The flavor is milder than a lot of peanut sauces and complements the flavors in the chicken delightfully.

Although the sauce is sweet by design, you can always tweak it to your preference and make it less sweet (by adding less honey). Alternatively, you can add more spice (increase cayenne pepper, add red pepper flakes, or add in some chili sauce). 

And the sauce is very easy to make. It’s as simple as putting the ingredients in a good blender (I like the Blendtec® blender for its quality and power) and letting it rip.

Boneless, skinless chicken breast transformation: raw, sautéed, chopped, and served in the salad.

Chicken tips

  • Slice breasts in half before grilling: Slice and/or pound your chicken breasts into evenly thick pieces before grilling. That way they’ll cook quicker and evenly. They’ll also be the perfect size when diced for these Peanut Chicken Lettuce Wraps.
  • Generously oil your grill grates. I do this by rolling up a few paper towels, drenching them in oil (canola or vegetable), and while using tongs, I rub the drenched paper towels along the grill grates. Doing this will contribute to a beautiful sear, and ensure the chicken doesn’t stick to the grates. 
  • Let the cooked chicken rest: Chicken needs to rest, tented with foil, for 5-10 minutes before cutting in. This helps the juices redistribute inside the chicken, rather than leaking out.
  • Turmeric tip: Turmeric has a brilliant yellow/orange color and will dye your hands, table, cutting board, and even your kids the same bright color, so don’t use it on surfaces you don’t want to be scrubbing forever after making this meal. 

Not grilling the chicken? If you don’t have the grill fired up, then I recommend sautéing it instead. To sauté the chicken, cut it into small bite-sized pieces and toss with all the seasonings. Add oil to a large skillet and sauté until chicken is cooked through and registers 165 degrees F. Timing will vary depending on the size of the chicken but should take around 5-7 minutes. Once cooked, allow to cool, and then dice the chicken into even smaller pieces.

I also tested these wraps with rotisserie chicken. While we definitely preferred the texture and seasonings of the grilled chicken, it was still pretty tasty with warmed, diced rotisserie chicken (especially when you consider how fast it came together).

Peanut Chicken Lettuce Wrap veggies

  • Lettuce: I recommend using butter (Boston) lettuce. It has a nice flavor, a good amount of crispness, and rolls up nicely.
  • Carrots: Use a bag of matchstick carrots if you’re in a hurry. I love the flavor and crispiness of whole carrots, so I use them to make my own matchstick carrots. However, that takes an extra few minutes, so use whatever method you have time for. 
  • Cucumbers: I highly recommend using Persian or English cucumbers since they’re much crispier than regular cucumbers. In these wraps, crispiness is important.
  • Red pepper: Any sweet bell pepper works; red, orange, or yellow. You can even leave out the pepper and use extra carrots or cucumber if you prefer.
  • Other ideas: If you want to try a different combination of veggies, try very thinly sliced red cabbage, thinly sliced kale (or kale slaw), or broccoli slaw.

QUICK TIP

When choosing lettuce for these wraps, look for a type with large leaves and a flexible texture that will roll easily. Romaine lettuce, for instance, has a thick rib in the middle and it cracks when bent. Iceberg is a better choice because the leaves are more flexible and round like a tortilla. I recommend butter lettuce because it’s even more flexible. When you’re at the grocery store, look for lettuce that will make a good tortilla substitute! Cabbage will work as well, but it has a different flavor and is so firm that it needs to be blanched first.

A colorful assortment of fresh raw vegetables ready to be added to chicken lettuce wraps with peanut sauce.

Peanut Chicken Lettuce Wrap toppings

The toppings for these lettuce wraps are simple, but pack in even more flavor and texture. Add whatever you’d like! Listed below are our three “must-have” additions:

  • Chopped peanuts or cashews: I like getting roasted and salted nuts for these wraps. They add the perfect finishing touch and replace the need for salt.
  • Fresh cilantro: Chop right before serving or just grab a few full stems and add them right on top.
  • Fresh lime: I usually serve these wraps with a few lime wedges on the side so everyone can add a few squeezes of fresh lime right before eating. I intentionally didn’t add lime juice to the sauce because I planned for it here. 

Culmination of chicken peanut lettuce wrap recipe: assembled wraps, peanut sauce ingredients, blended sauce, and drizzling sauce over lettuce wrap.

More low-carb recipes:

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Peanut Chicken Lettuce Wraps

5 from 7 votes
Peanut Chicken Lettuce Wraps are an easy and healthy low-carb meal that can be ready in about 30 minutes. These wraps are filled with seasoned chicken, crisp veggies and herbs, crunchy peanuts, and a sweet peanut sauce.
Plate of peanut chicken lettuce wraps, featuring vibrant lettuce cups filled with savory chicken and peanut sauce.
Print Recipe

Peanut Chicken Lettuce Wraps

Plate of peanut chicken lettuce wraps, featuring vibrant lettuce cups filled with savory chicken and peanut sauce.
5 from 7 votes
Peanut Chicken Lettuce Wraps are an easy and healthy low-carb meal that can be ready in about 30 minutes. These wraps are filled with seasoned chicken, crisp veggies and herbs, crunchy peanuts, and a sweet peanut sauce.
Course Dinner
Cuisine American
Keyword peanut chicken lettuce wraps
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 12 lettuce wraps (3-4 servings) (Note 1)
Chelsea Lords
Calories 138kcal
Cost $9.24

Ingredients

Lettuce Wraps

  • 3/4 of 1 pound (~13 ounces) boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon EACH: ground cumin, ground turmeric
  • salt and pepper
  • 12 large Boston or Butter lettuce leaves
  • 1 large red bell pepper, thinly sliced into matchsticks (~1 cup)
  • 1 and 1/4 cup matchstick (julienned) carrots
  • 1 and 1/4 cup matchstick (julienned) Persian or English cucumber (~2-3 Persian cucumbers)
  • 2-3 tablespoons chopped peanuts
  • Fresh lime juice and fresh cilantro, for topping

Peanut sauce/dressing

  • 1/4 cup creamy peanut butter
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon + 2 teaspoons water
  • 1 and 1/2 tablespoons each: rice vinegar, low sodium soy sauce
  • 1/8 teaspoon each: pepper, cayenne pepper

Instructions

  • SAUCE: To a small powerful blender jar (I use a mini Blendtec/twister jar) add 1/4 cup creamy peanut butter, 3 tablespoons honey (See Note 1), 2 tablespoons olive oil, 1 tablespoon + 2 teaspoons water, 1 and 1/2 tablespoons rice vinegar, 1 and 1/2 tablespoons low sodium soy sauce, 1/8 teaspoon pepper, 1/8 teaspoon cayenne pepper (optional, depending on your preference for heat), and 1/4 teaspoon salt. Blend until smooth and refrigerate while preparing everything else.
  • CHICKEN: Remove fat and halve breasts lengthwise if they are thick. Pound chicken to get the pieces uniformly thick throughout. (You can pound them with a meat mallet or the bottom of a heavy frying pan.) Pat both sides of the chicken with paper towels. On one side of the chicken, drizzle 1/2 tablespoon olive oil and rub it in. Sprinkle on half of the salt, half of the pepper, half of the turmeric, and half of the cumin. Gently press in the spices and then flip the chicken to the other side. Drizzle with the remaining olive oil and spices.
  • CHICKEN CONT.: Preheat an indoor or outdoor grill for medium-high heat (400-450 degrees F on an outdoor grill) and generously oil the grates (Note 2). Cook on the preheated grill until the chicken is golden and no longer pink in the center, about 4-5 minutes per side (or until the chicken registers 165 degrees F). Remove, cover with foil, and let stand for 5-10 minutes. When cooled slightly, dice the chicken into bite-sized pieces. To saute the chicken instead, see Note 3.
  • VEGGIES: Prep veggies while chicken is cooking: Slice a bell pepper into small matchstick-sized pieces, cut matchstick carrots (or use prepared matchstick carrots). Cut the cucumber(s) into matchstick pieces. If you aren't using salted nuts, add a pinch of salt to the veggies. Finely chop the peanuts.
  • ASSEMBLY: Wash and completely dry 12 lettuce leaves. Divide the cooked chicken evenly among the 12 lettuce leaves, followed by the veggies and peanuts. Add fresh cilantro and lime wedges to plates. Drizzle sauce generously over the wraps and enjoy immediately.

Recipe Notes

Note 1: Sauce: We love this sauce exactly how it's written, but it is quite sweet (which I think complements all the raw veggies nicely). If you prefer less sweetness, add honey slowly or add some red pepper flakes to make it a bit spicier.
Note 2: Grilling: I oil the grill grates by rolling up a few paper towels, drenching them in oil (canola or vegetable), and while using tongs, rub the drenched paper towels along the grill grates right before adding the chicken.
Note 3: Chicken: To saute the chicken instead: cut it into bite-sized pieces and toss with all the seasonings. Add 1 tablespoon oil to a large skillet and saute until chicken is cooked through and registers 165 degrees F. Timing will vary depending on the size of the chicken but should take around 5-7 minutes. Once cooked, allow to cool (tented with foil) and then dice the chicken into even smaller pieces.

Nutrition Facts

Serving: 12lettuce wraps | Calories: 138kcal | Carbohydrates: 9g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 189mg | Potassium: 294mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4063IU | Vitamin C: 23mg | Calcium: 22mg | 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.

Chocolate Dip for Fruit

Chocolate Dip for Fruit is luscious, light, and creamy. It’s made with real whipped cream, cream cheese, and Nutella! Grab your favorite fruits to use as dippers.

We love dessert dips! Try this coconut Fruit Dip, Chocolate Fondue, or Oreo Fluff next.

Chocolate dip for fruit with a variety of fresh berries, strawberries, bananas, and graham crackers.

I brought this dip to a small get-together and it was legitimately the first thing gone! When everyone was asking begging for the recipe, I knew it needed a spotlight here as well. You’ll love it–especially if you’re looking for a last-minute Valentine’s day treat!

Below I’m breaking down the ingredients and process for making this dip.

Ingredients in Chocolate Dip for Fruit 

  • Cream cheese: Use full-fat and high-quality brands for best results. We love Philadelphia® brand (not sponsored).
  • Powdered sugar: Just a little for sweetness keeps the dip nice and light.
  • Salt: A tiny pinch helps to balance sweetness and intensify flavors.
  • Nutella®: Here’s the secret for a chocolate-y dip! Nutella is a brand of hazelnut-chocolate spread.
  • Heavy cream: The cream gets whipped which is what creates the lightness and creaminess of this dip.
  • Vanilla extract: Use just a little as a nice flavor enhancer.

And now that we’ve talked a little bit about ingredients, let’s talk process!

How to make this dip

The descriptions below correlate with the photo collage underneath the text.

  1. Start by softening the cream cheese. This is crucial to Chocolate Dip for Fruit. Softened cream cheese is easier to work with, blends and fluffs up better, and won’t have unpleasant lumps that occur when the cream cheese is too cold.
  2. With the softened cream cheese, you can now beat it in a large bowl with the powdered sugar and pinch of salt until completely smooth (and bump free). 
  3. Add in the Nutella.
  4. Beat the Nutella into the other ingredients until everything is well combined. Use a spatula to scrape down the sides frequently.
  5. Add in the whipped heavy cream (see how to make whipped cream here).
  6. Gently fold the whipped cream together with the other ingredients. This takes a bit of patience, but continue folding gently so you don’t deflate the cream.
  7. Add Chocolate Dip for Fruit to a bowl and garnish the bowl if desired. I like adding a few graham cracker crumbs and miniature chocolate chips.
  8. Dip the fruit in and enjoy!

quicktip] How to soften cream cheese: Remove the cardboard box and inner foil wrapper from the cream cheese. Place in a microwave-safe bowl or on a plate and microwave for 15 seconds. Flip the block of cream cheese over and microwave for another 10-15 seconds or until softened. Time will vary depending on your microwave; just remember that you want it softened, not melted. [/quicktip]

Creating the creamy dip by mixing cream cheese, nutella, and whipped cream.

What to dip in this Chocolate Dip

A better question, what can you NOT dip in this?! I’m of the opinion that everything tastes better with chocolate on it, so get creative here! Here are some of our favorites:

Gather a few toothpicks, the fruit and other dippers, and set it all out with this dip. Guests are going to go crazy for it! 

Tips for Chocolate Dip with Fruit 

  • Thoroughly dry the fruit: Any amount of liquid means the dip won’t stick to the fruit. Make sure you give plenty of time for the fruit to completely dry after washing it.
  • Let it sit: This dip gets more flavorful (and tastes best) after being chilled. I like to have it chilled for at least an hour before serving.
  • Use fullfat cream cheese to ensure a thick (not watery) dip.
  • Add small berries to a toothpick: This makes them easier to dip without getting the dip all over your hands.

Chocolate dip for fruit with crumbled graham cracker and mini chocolate chips.

How long does dip last?

This dip will last up to four days, covered tightly in the fridge. If it starts to separate, just give it a quick stir to incorporate all the ingredients again. Good storage containers will do a great job of keeping your dip delightfully fresh.

More favorite chocolate recipes

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Chocolate Dip for Fruit

5 from 4 votes
Chocolate Dip for Fruit is luscious, light, and creamy. It's made with real whipped cream, cream cheese, and Nutella!
Chocolate dip for fruit with a variety of fresh berries, strawberries, bananas, and graham crackers.
Print Recipe

Chocolate Dip for Fruit

Chocolate dip for fruit with a variety of fresh berries, strawberries, bananas, and graham crackers.
5 from 4 votes
Chocolate Dip for Fruit is luscious, light, and creamy. It's made with real whipped cream, cream cheese, and Nutella!
Course Appetizer, Dessert, Snack
Cuisine American
Keyword chocolate dip for. fruit
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8 servings
Chelsea Lords
Calories 247kcal

Ingredients

  • 1 package (8 ounces) full-fat cream cheese, softened (Note 1)
  • 1/4 cup powdered sugar
  • 3/4 cup Nutella hazelnut-chocolate spread
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/16 teaspoon fine sea salt (just a tiny pinch of salt)
  • Fruit, graham crackers, marshmallows, etc. for dipping.
  • Toothpicks for serving

Instructions

  • CREAM CHEESE: In a large mixing bowl, add the softened cream cheese and powdered sugar. Beat with a hand mixer until smooth and creamy. Use a spatula to scrape down the sides as needed. Once smooth, add in the Nutella and beat until combined.
  • WHIPPED CREAM: In a stand mixer fitted with a whisk attachment (or a separate bowl with a hand mixer), whip the heavy cream, vanilla extract, and salt until it forms stiff peaks.
  • FOLD: Gently fold the whipped cream into the Nutella mixture using a spatula. Fold until all ingredients are completely incorporated.
  • SERVE: Transfer the dip to a serving bowl and arrange fruit (or dippers of choice) around the dip. Skewer small berries on toothpicks. Serve toothpicks alongside the dip. Enjoy!
  • STORAGE: This dip will last up to four days, covered tightly in the fridge. If it starts to separate, just give it a quick stir to incorporate all the ingredients again.

Video

Recipe Notes

Note 1: Softening cream cheese: To soften cream cheese, remove the cardboard box and the inner foil wrapper. Place in a microwave-safe bowl or on a plate and microwave for 15 seconds. Flip the block of cream cheese over and microwave for another 10-15 seconds or until softened. (Time will vary depending on your microwave; just remember you want it softened not melted.)

Nutrition Facts

Serving: 8servings | Calories: 247kcal | Carbohydrates: 21.2g | Protein: 2.5g | Fat: 16.9g | Cholesterol: 27.7mg | Sodium: 48.3mg | Fiber: 1.4g | Sugar: 18.8g

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.

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