Crockpot Chicken Quinoa Soup by Chelsea Lords Crockpot Chicken Quinoa Soup is nutritious, protein-packed, and filling. This soup has quinoa, shredded chicken, lots of veggies, and Italian-inspired herbs. Pair this soup with some crusty bread or homemade Dinner Rolls and an easy Cucumber Salad. Crockpot Chicken Quinoa Soup This nutritious and hearty soup is so easy to assemble! With less than 30 minutes of prep time, everything can be in the slow cooker, ready to cook. Just a few hours later, a delicious and fragrant soup will be ready to eat! Top individual bowls with plenty of freshly grated Parmesan cheese and make sure you’ve got some crusty bread to serve alongside the soup! How to make Crockpot Chicken Quinoa Soup Mirepoix: This is a French term for diced onion, carrot, and celery. We start by sautéing these veggies on the stovetop. This not only builds flavor but also ensures that there are no crunchy veggies in the soup. Even after slow cooking for 5 hours, these particular veggies may not soften fully. Measure out the seasonings: There are a lot of Italian-inspired seasonings in this soup. You can increase or decrease these spices to personal preference; we enjoy the soup exactly how the recipe is written. Add tomato paste and seasonings: By adding these here, they enhance the flavor of the mirepoix and will disperse more evenly into the soup. Mix until fragrant: Once the tomato paste and seasonings are well integrated and smelling great, transfer the entire mixture to a slow cooker. Add uncooked chicken breast: The chicken goes in uncooked (let the slow cooker do the work!). Cut chicken breasts (or thighs) into small pieces so they will cook quickly. Toss in bay leaves and uncooked quinoa: Again, the slow cooker will cook the quinoa through. The bay leaves add a nice subtle flavor. Add in undrained fire-roasted diced tomatoes: I recommend a good brand of tomato so this soup doesn’t end up acidic. I love Muir Glen’s® fire-roasted diced tomatoes (not sponsored). Pour in good-quality chicken stock: Stir everything together, cover the slow cooker, and cook on high for 3-5 hours. Once the soup is done cooking, give it a good stir and remove the chicken. Shred the chicken: Then stir it back into the soup. Season soup again to taste, add in spinach or kale if desired, and serve. Crockpot Chicken Quinoa Soup 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 broth-y, stop cooking as soon as the quinoa has “popped.” Each slow cooker is a little different, so the cooking time varies. Look for chicken that shreds easily, quinoa fully cooked through, and tender veggies. Use a large-enough cooker: I recommend a 6-quart Crock-pot. Crock-pot is actually the brand name of a specific line of slow cookers, but most people use it as a generic term for any slow cooker. QUICK TIP 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 the quinoa has been rinsed. If not, add quinoa to a fine-mesh sieve and rinse it under cold water until the water beneath the sieve runs clear. More soup recipes Healthy Minestrone Soup with quinoa Quinoa Chili with sweet potatoes Lemon Chicken Orzo Soup a fun twist on chicken noodle soup The BEST Vegetable Soup with pesto Creamy Vegetable Soup reader favorite recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot Chicken Quinoa Soup 4.84 from 24 votes - Review this recipe This Crockpot Chicken Quinoa Soup is nutritious, protein-packed and filling! This soup has quinoa, shredded chicken, lots of veggies, and Italian-inspired herbs. SAVE TO RECIPE BOX Print Recipe Crockpot Chicken Quinoa Soup 4.84 from 24 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Crockpot Chicken Quinoa Soup is nutritious, protein-packed and filling! This soup has quinoa, shredded chicken, lots of veggies, and Italian-inspired herbs. Course Dinner, Main Course, Soup Cuisine American Keyword Crockpot Chicken Quinoa Soup Prep Time 10 minutes minutes Cook Time 4 hours hours Total Time 4 hours hours 10 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 176kcal Author Chelsea Lords Cost $8.28 Equipment6 quart slow cooker Ingredients▢ 3 tablespoons olive oil▢ 1 cup EACH: diced yellow onion, diced celery, diced carrots▢ 2 teaspoons minced garlic▢ 1/4 cup tomato paste▢ 1 teaspoon Italian seasoning blend▢ 2 teaspoons EACH: dried oregano, dried basil▢ 1/2 teaspoon dried thyme▢ 1/4 teaspoon red pepper flakes, optional▢ Salt and pepper to taste preference▢ 2 small (~12 ounces or 3/4ths a pound) small boneless skinless chicken breasts, each breast cut into 3-5 pieces▢ 2 cans (14.5 ounces EACH) undrained fire-roasted diced tomatoes▢ 3/4 cup uncooked quinoa (See Note 1)▢ 6 cups chicken stock▢ 2 bay leaves▢ Optional: 2 cups coarsely chopped baby spinach▢ For serving: fresh basil, freshly grated Parmesan cheese, crusty bread InstructionsMIREPOIX: In a cast-iron pot or skillet, heat the 3 tablespoons olive oil over medium-high heat. Once the oil is shimmering, add in the 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook and stir for 7-9 minutes. Add in the 2 teaspoons minced garlic, 1/4 cup tomato paste, 1 teaspoon Italian seasoning, 2 teaspoons dried oregano, 2 teaspoons dried basil, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes if using. Season with salt and pepper. Stir until fragrant and combined, another 1-3 minutes. Transfer all of this mixture to a 6-quart slow cooker. SLOW COOKER: Remove any fat from the chicken breasts, and cut into chunks -- about 3-5 per breast. (This ensures it will cook in the same amount of time.) Place in the slow cooker along with the 2 cans of undrained fire-roasted diced tomatoes, 3/4 cup uncooked quinoa (See Note 1), 2 bay leaves, and 6 cups chicken stock. Stir together.COOK: Cover and cook on high for 3-5 hours or until quinoa has "popped" and chicken shreds easily. I don't recommend cooking on low (See Note 2). Once chicken shreds easily, remove from the slow cooker into a separate bowl or plate and shred with two forks. Return to the soup and stir. Remove bay leaves and discard. If desired, add in 2 cups coarsely chopped baby spinach and stir gently to wilt. Taste soup and season with any additional salt or pepper as needed.SERVE: Ladle soup into bowls and garnish with fresh basil and lots of freshly grated Parmesan cheese. Enjoy with a side of crusty bread.STORAGE: When stored, note that the quinoa will continue to absorb liquid. This soup does not freeze and thaw well. Recipe NotesNote 1: Rinsing quinoa: Quinoa has a naturally occurring coating called saponin, which is bitter. It needs to be rinsed before adding to the soup. Many quinoas are pre-rinsed, so check the package to see if the quinoa has been rinsed. If not, add quinoa to a fine-mesh sieve and rinse it under cold water until the water beneath the sieve runs clear. Note 2: Soup thickness: When cooked on low, the quinoa finishes a lot quicker than the chicken and veggies. The longer this soup sits or cooks, the more broth that gets absorbed into the quinoa. This makes it heartier and also less broth-y. If you want a more broth-y soup, watch carefully and turn the heat off the slow cooker when it is your desired consistency. Alternatively, add more broth as desired. Nutrition FactsServing: 8servings | Calories: 176kcal | Carbohydrates: 20.6g | Protein: 7.1g | Fat: 7.7g | Cholesterol: 7.9mg | Sodium: 260.6mg | Fiber: 3.6g | Sugar: 5.3g 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.
Açaí Bowl with Almond Butter by Chelsea Lords Açaí Bowl With Almond Butter is a fun twist on a fruity aςai bowl. It’s made with açai, frozen banana, cocoa powder, chocolate almond milk, and almond butter for a thick and tasty treat. Let’s finish the month of January strong with one more healthy recipe: Açai Bowl With Almond Butter! I eat açai bowls like it’s my day job and this particular version has been my breakfast (even lunch occasionally) for literally weeks now. It would be an understatement to say I’m obsessed! While I love fruity açai bowls, to me there is nothing better than chocolate and almond butter (in a healthy way) for breakfast! Açai Bowl With Almond Butter ingredients Açai packets: I’ve tried a lot of frozen açaí packets and my two favorites are by Sambazon and Trader Joe’s. My very favorite is the Trader Joe’s brand (not sponsored) and it’s what I use most commonly since I don’t live too far from a Trader Joe’s store. Cocoa powder: I’ve tried all kinds of cocoa powder and this is my all-time favorite cocoa powder (it will literally change your life if you bake with cocoa powder a lot! Special Dark® by Hershey is also great in Açai Bowl With Almond Butter. Frozen banana: We don’t add a lot, but a small amount of banana gives a really great texture and creaminess. Chocolate almond milk: I’ve gone back and forth between using chocolate almond milk and vanilla almond milk. The chocolate almond milk obviously gives this bowl a stronger and richer chocolate flavor; vanilla almond milk will work just as well. Almond butter: This “secret” ingredient gives this bowl a great flavor and creamy texture, while also adding in tons of healthy fats and proteins. It helps make this açai bowl more satiating. Ice: Ice for consistency! The ice helps make this bowl super thick so it can be an actual bowl — not a smoothie. QUICK TIP How do you pronounce that word? Açai is a Portuguese word to describe the dark purple fruits and is pronounced in three syllables: ah-SIGH-ee. Toppings Anything goes for topping these bowls. A few slices of bananas, a couple of raspberries (frozen or fresh), a handful of sliced almonds, and a scoop of granola are my personal favorite toppings. Here are a few more ideas for toppings that pair well with this chocolate açai bowl: Fresh berries: Blueberries, blackberries, raspberries, or strawberries. Chia seeds: A small sprinkle goes a long way. Toasted coconut flakes: Or plain, unsweetened coconut Honey or pure maple syrup: If you find your bowl needs a little more sweetness (which really depends on the ripeness and sweetness of the banana and the açaí packets used), drizzle on some sweetener. Mini chocolate chips: Or cocoa nibs — anything chocolatey to further intensify the chocolate flavors. Coarsely chopped nuts: Walnuts, pecans, almonds — whatever you like best. Quick tips Use a high-powered blender: A blender — even a high-powered one–has a hard time handling this task. While you can add more liquid to make blending easier, the açai bowl won’t come out as thick. Pulse the açai packet first: I pulse the açai packet to break it down before adding anything else. This ensures no chunks of açai throughout the bowl. Blend a couple of times: Again, this recipe is hard for a blender (even a high-powered one) to break down. You might have to blend it a few times, scrape down the sides, and stir in between blends. If you don’t want to mess with extra blends, add an extra 1/4 cup milk or leave out some of the ice, but it will be more of a smoothie and less of a bowl. Açai Bowl With Almond Butter variations Add protein: One scoop of good-quality chocolate protein powder really amps up the chocolate flavor and increases the protein. Use peanut butter instead of almond butter: This changes the flavor a lot (I definitely prefer the almond butter), but my boys love peanut butter in theirs. More healthy breakfast recipes: Chocolate Protein Shake texture of a milkshake! Green Smoothie Recipe with greens and frozen fruit Apple Muffins made with Greek yogurt Protein Breakfast Cookies tastes like a cinnamon roll Healthy Oatmeal Breakfast Cookies reader favorite FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Açai Bowl With Almond Butter 5 from 2 votes - Review this recipe This Açai Bowl With Almond Butter is a fun twist on an original fruity acai bowl. It's made with açaí, frozen banana, cocoa powder, chocolate almond milk, and almond butter for the ultimate thick and creamy chocolate açai bowl. SAVE TO RECIPE BOX Print Recipe Açai Bowl With Almond Butter 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Açai Bowl With Almond Butter is a fun twist on an original fruity acai bowl. It's made with açaí, frozen banana, cocoa powder, chocolate almond milk, and almond butter for the ultimate thick and creamy chocolate açai bowl. Course Breakfast, Snack Cuisine American Keyword chocolate acai bowl Prep Time 10 minutes minutes Blending Time 5 minutes minutes Total Time 15 minutes minutes Servings 1 serving Chelsea Lords Calories 403kcal Author Chelsea Lords Cost $4.24 EquipmentHigh powered blender IngredientsBowl▢ 1 packet (3.8 ounces) Açai packet (Note 1)▢ 1 cup chocolate almond milk (I find this too bitter with any other milk; it does need chocolate milk)▢ 1 tablespoon Dutch-process (Special Dark) cocoa powder▢ 2 tablespoons almond butter▢ 1/2 cup frozen blueberries▢ 1/2 cup frozen ripe banana▢ 6-8 ice cubesToppings (Note 2)▢ 1 and 1/2 tablespoons honey vanilla granola▢ 1 and 1/2 tablespoons sliced almonds or coarsely chopped nuts▢ 6-8 thin slices of a ripe banana▢ Small handful fresh berries▢ Optional: drizzle of pure maple syrup or honeyUS - Metric USMetric InstructionsNIGHT BEFORE: Remove the peel from the banana, slice into large coins, and place in a plastic bag in the freezer.MORNING OF: Add the unwrapped açai packet to the blender. Pulse a few times to break it down. Then add the ingredients in this order: 1 cup chocolate almond milk, 1 tablespoon Dutch-process cocoa powder, 2 tablespoons almond butter, 1/2 cup frozen blueberries, 1/2 cup frozen banana, and 6-8 ice cubes.BLEND: Blend. This might take a little patience but we want a thick açai bowl, not a smoothie. Blend, stir in between blends, and scrape down the sides as needed. It typically takes my blender 2-3 cycles to turn the mixture smooth and creamy. TOP: Spoon the mixture into a bowl. Add the toppings of your choice: granola, sliced almonds, a few slices of banana, and a few fresh berries. If desired, add a drizzle of honey or maple syrup. Recipe NotesNote 1: Aςai: I've tried a lot of frozen açaí packets and my two favorites are by Sambazon and Trader Joe's. My very favorite is the Trader Joe's brand (not sponsored) and it's what I'll use most commonly since I don't live too far from a Trader Joe's store. Note 2: Calories are accounting for just the base. Toppings vary and can't be accurately calculated. Nutrition FactsServing: 1serving | Calories: 403kcal | Carbohydrates: 48.2g | Protein: 10.5g | Fat: 22.2g | Sodium: 232.2mg | Fiber: 7.8g | Sugar: 28.9g 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.
Valentine Snack Mix by Chelsea Lords This crave-worthy Valentine Snack Mix is perfect for February! It’s filled with cereal, pretzels, M&M’s®, and coated in melted white chocolate. No baking required. Serve this mix as a snack or dessert or package it up for Valentine’s Day gifts to family members, friends, coworkers, or anyone else you’d like to treat. These Valentine Snack Mix Are… Super Easy: No baking, just mix! Delicious Mix: Combines sweet, salty, crunchy, and smooth textures. A Party Hit: Always popular at gatherings. Customizable: Fun for Valentines but easy to adjust for other holidays. Storable: Good shelf life, can be frozen. Crowd-Pleasing: Loved by both kids and adults. Ingredients Cereals: Provide crunch and variety in texture to your valentine snack mix. Pretzel Twists: Offer a salty contrast and unique texture. Valentine’s M&M’s®: Add festive color and sweetness. White Chocolate Chips and Oil: Create a smooth, sweet coating to bind the mix. Optional Valentine Sprinkles: Enhance the festive appearance. QUICK TIPDon’t allow any liquid near the white chocolate; this will cause the chocolate to seize and harden. (Here’s how to salvage seized or burned chocolate.) How To Make Valentine Snack Mix Prep: Line a sheet pan with parchment. Mix: Combine cereals, pretzels, and M&M’s® in a large bowl. Melt: Microwave white chocolate and oil, then pour over the mix. Spread: Transfer to the pan, add toppings. Set: Let it harden, then break into pieces. Enjoy! STORAGE Storing Leftover Valentine Snack Mix: In an airtight container at room temperature. Freeze in a sealed container or bag for longer shelf life. Gifting Ideas: Pack in Mason jars with a ribbon and tag. Use cellophane bags, secured with ribbon. Fill decorative tins lined with parchment. Place in small boxes with tissue paper. More Fun Valentine Treats Valentine Cookies Valentine’s Popcorn Easy Valentine’s Gifts Four easy Valentine’s Day Treats Nutella Crepes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Valentine Snack Mix 4.80 from 20 votes - Review this recipe This crave-worthy Valentine Snack Mix is perfect for February! It's filled with cereal, pretzels, M&M's, and coated in melted white chocolate. No baking required. SAVE TO RECIPE BOX Print Recipe Valentine Snack Mix 4.80 from 20 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This crave-worthy Valentine Snack Mix is perfect for February! It's filled with cereal, pretzels, M&M's, and coated in melted white chocolate. No baking required. Course Dessert, Snack Cuisine American Keyword valentine snack mix Prep Time 15 minutes minutes Setting Up Time 20 minutes minutes Total Time 35 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 370kcal Author Chelsea Lords Cost $8.78 Ingredients▢ 2 cups Corn Chex® cereal▢ 1 cup miniature pretzel twists▢ 2 cups Rice Chex® cereal▢ 2 cups Honey Nut Cheerios® (or plain Cheerios) cereal▢ 1 bag Valentine's M&M's® (red, white, pink)▢ 3 and 1/4 cups white chocolate chips (just under 2 bags)▢ 1 and 1/2 teaspoons vegetable or canola oil▢ Optional: Valentine sprinklesUS - Metric USMetric InstructionsPREP: Line a large sheet pan with parchment paper and set aside.COMBINE: In a very large bowl, combine the Corn Chex, miniature pretzel twists, Rice Chex, Honey Nut Cheerios, and 1 cup Valentine's M&M's. Stir to combine.WHITE CHOCOLATE: In a medium-sized microwave-safe bowl, combine 3 cups of white chocolate chips and 1 and 1/2 teaspoons vegetable oil. Microwave for 30 seconds, stir for 15 seconds and then microwave another 15 seconds. Stir until melted and smooth. If needed, return to the microwave for a little longer. (Bursts of 15 seconds stirring for 10 seconds in between each burst). Pour the melted and smooth white chocolate over the snack mix.COMBINE: Working quickly, gently stir until all ingredients are coated in white chocolate and then quickly transfer to the prepared baking sheet and spread into one even layer. Immediately add the remaining Valentine's M&Ms on top and optional sprinkles. OPTIONAL STEP: Melt the last 1/4 cup white chocolate chips in the microwave and then transfer them to a small plastic bag. Cut the tip off the bag and pipe stripes across the white chocolate snack mix.FIRM UP: Allow white chocolate to firm up and harden at room temperature or place in the fridge until firm, about 10-20 minutes. Break into pieces and serve. Video Nutrition FactsServing: 8servings | Calories: 370kcal | Carbohydrates: 50.7g | Protein: 4.8g | Fat: 17.3g | Cholesterol: 10.4mg | Sodium: 194mg | Fiber: 1.5g | Sugar: 34.2g 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.
Apple Salad by Chelsea Lords Make super-easy Apple Salad with mixed greens, sliced apple and pear, rotisserie chicken, dried cherries, candied pecans, and crumbled cheese. This salad has an apple cider vinaigrette which takes just minutes to whip together. Quick And Easy Apple Salad Apple Salad is so fast and easy to make. It’s a breeze to assemble, with store-bought rotisserie chicken and store-bought candied pecans. I don’t know how it happened, but my boys literally beg to eat salads for lunch or dinner. I couldn’t be happier about that because I love throwing together a big salad and making it a meal. Without much thought, I whipped up this apple salad using a few pears that were ripe and apples that needed to be used and my boys declared this the best salad ever. So obviously, it needs to be shared here! The dressing is tangy and acidic, but overall subtle. It’s a dressing that lets the salad and each individual ingredient shine through. It’s not overpowering but is a great complement to the ingredients. I add a pinch of ground cinnamon to the dressing, which is the perfect accent to the apples, pears, and dried cherries. Ingredients In Apple Salad SALAD: Fresh mixed greens lettuce: Provides a crunchy base and fresh flavor. Apple and Pear: Add sweetness, a juicy texture, and a crisp bite. Shredded seasoned rotisserie chicken: Provides protein, making the apple salad more filling. Dried tart cherries (or dried cranberries): Give a tangy and sweet contrast to other ingredients. Candied pecans: Add sweetness, crunch, and a rich nutty flavor. Goat cheese (or feta or gorgonzola cheese): Introduces creaminess, a hint of saltiness, and a unique flavor. DRESSING: Olive oil, Honey, Apple cider vinegar, Cinnamon, Salt, Pepper, Garlic powder, and Dijon mustard: Together, these ingredients create a delicious dressing that compliments this apple salad beautifully. QUICK TIP What is the best apples to use? When adding apples to a salad, you want a good crunchy apple that won’t brown quickly after being sliced. The best varieties are Honeycrisp, Fuji, Jazz, Empire, Pink Lady, and Envy. My personal favorite in this salad is Honeycrisp or Pink Lady. Drizzle fresh lemon on the cut apples to keep them from browning as quickly. How To Make Apple Salad Prepare Salad Base: In a bowl, mix 8 cups of mixed greens. Add Fruit & Protein: Thinly slice 1 apple and 1 pear, and add to the greens. Mix in 2.5 cups shredded rotisserie chicken. Include Extras: Sprinkle 1/2 cup each of dried cherries, candied pecans, and crumbled goat cheese. Dressing: In a jar, combine 2 tbsp olive oil, 2 tbsp honey, 1/4 cup apple cider vinegar, seasonings, and 1 tsp dijon mustard. Shake well. Finish: Toss apple salad with most of the dressing. Top with pecans and cheese. Drizzle remaining dressing and a pinch of salt. Serve immediately. STORAGE Make-Ahead And Storage Tips This apple salad doesn’t sit well once dressed, but it can be prepared, made ahead, and stored as long as ingredients are stored separately. (Lettuce, chicken, cheese, dried cherries, and pecans in separate containers — slice up the pear and apple right before eating). Dressing stays good for 5 to 7 days in an airtight container in the fridge. It can be made ahead of time — just shake it up before dressing your salad. Only dress enough salad for one meal’s use. Apple Salad Shortcuts Use leftover rotisserie or grilled chicken, especially discounted ones nearing expiration from local stores. Opt for store-bought candied pecans, commonly found in “salad topper” sections, for convenience, though making your own is an option. Prepare a double or triple batch of dressing at the week’s start. With ready dressing, chicken, and pecans, assembling the salad is a breeze. More Salad Recipes: Crispy Chicken Salad another shortcut salad recipe! Thanksgiving Salad with roasted butternut squash Creamy retro Grape Salad BBQ Chicken Salad with a creamy cilantro-lime dressing Chicken Salad reader favorite recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Apple Salad 5 from 8 votes - Review this recipe Easy Apple Salad with mixed greens, sliced apple and pear, rotisserie (or leftover) chicken, dried cherries, candied pecans, and crumbled cheese. This salad has an apple cider vinaigrette which takes just minutes to whip together. SAVE TO RECIPE BOX Print Recipe Apple Salad 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy Apple Salad with mixed greens, sliced apple and pear, rotisserie (or leftover) chicken, dried cherries, candied pecans, and crumbled cheese. This salad has an apple cider vinaigrette which takes just minutes to whip together. Course Salad Cuisine American Keyword apple salad Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 4 large salad servings Chelsea Lords Calories 381kcal Author Chelsea Lords Cost $8.82 IngredientsSalad▢ 8 cups fresh mixed greens lettuce▢ 1 large apple, thinly sliced or chopped (such as Pink Lady or Honeycrisp)▢ 1 large pear, thinly sliced or chopped▢ 2 and 1/2 cups shredded seasoned rotisserie chicken▢ 1/2 cup dried tart cherries (or dried cranberries)▢ 1/2 cup candied pecans ▢ 1/2 cup crumbled goat cheese (or feta or gorgonzola cheese)Dressing▢ 2 tablespoons good quality olive oil▢ 2 tablespoons honey▢ 1/4 cup apple cider vinegar▢ 1/4 teaspoon EACH: ground cinnamon, fine sea salt, ground pepper▢ 1/8 teaspoon garlic powder▢ 1 teaspoon dijon mustard InstructionsSALAD: Place the salad greens in a large bow;, core and thinly slice apples and pears (peel if desired); slice or chop the chicken and add that in; add in the dried tart cherries.DRESSING: Combine all dressing ingredients in a mason jar and shake to combine. Taste and adjust to personal preferences.FINISHING SALAD: Toss the salad with 80% of the dressing and then add in the candied and coarsely chopped pecans. Top with crumbled cheese. Drizzle remaining dressing on top and sprinkle a tiny bit of sea salt if desired. Serve immediately.STORAGE: Only add dressing, nuts, and cheese to what you will eat right away, because leftovers get soggy. You can store the salad, nuts, cheese, and dressing separately for delicious leftovers or meal prep for the week; just add in freshly sliced apples or pears and assemble right before eating. Nutrition FactsServing: 4large salad servings | Calories: 381kcal | Carbohydrates: 29g | Protein: 27.1g | Fat: 18.1g | Cholesterol: 89.1mg | Sodium: 227mg | Fiber: 4.4g | Sugar: 22.7g 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.
Oatmeal Energy Balls by Chelsea Lords Simple seven-ingredient Oatmeal Energy Balls are filled with oats, coconut, and chunks of chocolate. These delicious pop-able bites taste like healthy oatmeal chocolate chip cookies! These energy balls are quick and easy to make and store really nicely (freezer friendly, even!). They make a great on-the-go snack or afternoon pick-me-up treat. Try one of our variations on this recipe next — these Chocolate Energy Bites and No Bake Energy Bites are delicious! Oatmeal Energy Balls We inhale chewy granola bars and energy bites and really any type of granola-like substance at my home. While there are a few versions of energy balls on this website, this is a totally unique version. It’s aimed at being ridiculously easy to make and totally flavorful. And since these Coconut Oatmeal Cookies are my absolute favorite cookie, I thought, why not try to channel those flavors in a more nutritious way. Enter: Oatmeal Energy Balls with coconut and plenty of chocolate rippled throughout. No, they aren’t piping hot cookies loaded with dark brown sugar, but wow — these are delicious! Oatmeal Energy Ball Ingredients Coconut: Use unsweetened shredded coconut for less sweetness and sweetened coconut for a treat instead. Peanut butter: Peanut butter varies quite a bit from jar to jar. I use Skippy® creamy peanut butter in these balls (not sponsored). It’s salted, a little sweetened, and it uses roasted peanuts. Salt: Depending on your peanut butter, adjust salt accordingly. Add more if using unsalted peanut butter; reduce if using salted or if sensitive to salt. Chocolate chips: For more texture, go for bigger chocolate chunks or choose mini chips for a smoother mix. For a sweeter taste, use milk chocolate. Oatmeal Energy Ball Tips Allow time for the oats to absorb the liquid. At first, these energy balls may seem too moist. After they sit for a bit, though, they firm up as the oats absorb the honey and peanut butter. Since individual ingredients can vary quite a bit (especially peanut butter), you may need to add a bit more oats or a bit more peanut butter to the mixture. If the mixture is too wet and sticky (and not rolling nicely into a ball), add a touch more oats and re-pulse everything. If the mixture is too dry (and crumbling), add a bit more peanut butter and/or honey and pulse the mixture again. Play around with this recipe! I wanted to keep this recipe simple (yet tasty!) so I rely on readily accessible pantry staples. That said, it’s an easy recipe to springboard lots of variations. Some ideas: add in flaxseed, chia seeds, protein powder, hemp hearts, etc. Replace some of the oats with some of these dry ingredients if desired. Toast the coconut: Again, I wanted these to be simple, so toasting the coconut is certainly not required. If you’re feeling a little extra, or potentially have some toasted coconut leftover after making this divine coconut cream pie, throw that in the mix. By the way, here’s how to toast coconut. Tools These Oatmeal Energy Balls are so simple to make, especially with the right tools! Here’s what I use to make these: Large food processor: I use a 12-cup food processor. It breaks the ingredients down in seconds! Here’s the exact food processor I use. A cookie scoop: With a good cookie scoop, the dough can just be scooped and placed on a plate instead of requiring the effort of rolling individual balls. Alternatively, a 1-tablespoon measuring spoon works nicely here! (The above links are affiliate links) STORAGE Storage We typically enjoy a few of these Oatmeal Energy Balls right as we make them. Then we’ll store some in the fridge to eat throughout the week and typically freeze the rest (if there are leftovers, that is!). To freeze: Space the energy balls on a lined plate or tray in the freezer. Once firm (about 1-2 hours), transfer to an airtight bag or freezer container. They’ll last up to 6 months in the freezer. To thaw: Simply pull one out and let it stand for about 15-30 minutes. You could also pop them in the microwave for 10-15 seconds. (When Oatmeal Energy Balls are completely frozen they are very hard to eat, but don’t feel like you need to completely thaw them before eating — we enjoy them still a bit frozen– they’re delicious that way!) More nutritious snack recipes Granola Bars with dark chocolate and pistachios Oatmeal Smoothie filling, protein-packed beverage Parfait yogurt, fruit, and granola Oatmeal Bars soft-baked with dark chocolate Healthy Banana Muffins naturally sweetened FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Oatmeal Energy Balls 5 from 1 vote - Review this recipe Simple seven-ingredient Oatmeal Energy Balls have oats, coconut, and chunks of chocolate! These delicious pop-able bites taste like healthy oatmeal chocolate chip cookies! SAVE TO RECIPE BOX Print Recipe Oatmeal Energy Balls 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Simple seven-ingredient Oatmeal Energy Balls have oats, coconut, and chunks of chocolate! These delicious pop-able bites taste like healthy oatmeal chocolate chip cookies! Course Breakfast, Snack Cuisine American, Healthy, Vegan, Vegetarian Keyword Oatmeal Energy Balls Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 40 energy balls Chelsea Lords Calories 182kcal Author Chelsea Lords Cost $5.12 Ingredients▢ 2 cups old-fashioned oats▢ 2 cups unsweetened shredded coconut▢ 3/4 cup creamy peanut butter (we love Skippy in these!)▢ 1/2 cup honey▢ 1 teaspoon pure vanilla extract▢ 1/2 teaspoon fine sea salt Note 1▢ 3/4 cup dark chocolate chips Note 2US - Metric USMetric InstructionsOATS AND COCONUT: Add the oats and coconut to a large (12-cup) food processor fitted with the blade. Pulse for 30 seconds to a minute or until fairly ground up.ADD REMAINING INGREDIENTS: Add in the peanut butter, honey, vanilla, salt, and chocolate chips. Pulse mixture again until ingredients are finely chopped and well incorporated. If the mixture is too dry and crumbly, add a touch more peanut butter and/or honey. If it is too wet, add a bit more oats and re-pulse.ROLL: Use a 1-tablespoon measuring spoon or cookie scoop to portion out the balls and then tightly roll into balls. Once rolled, place in the fridge to firm up and then transfer to an airtight container. Store in the fridge for 1-2 weeks or freeze (see next step).FREEZE: To freeze, space the energy balls on a lined plate or tray in the freezer. Once firm (about 1-2 hours), transfer to an airtight bag or freezer container. They'll last up to 6 months in the freezer. To thaw: Simply pull one out and let it stand for about 15-30 minutes. You could also pop them in the microwave for 10-15 seconds. When these bites are completely frozen, they are very hard to eat, but don't feel like you need to completely thaw them before eating -- we enjoy them still a bit frozen. They're delicious that way! Recipe NotesNote 1: Depending on the peanut butter used you may want to adjust how much salt you use. If you're using peanut butter with no salt added, you may want to add a touch more salt to the mixture. On the flip side if you're using salted peanut butter or are sensitive to salt, cut back on it. Note 2: We love having the bigger chunks of chocolate throughout these energy balls. You can use miniature chocolate chips, though, if you'd rather have a more even chocolate dispersion (fewer large chunks of chocolate). We prefer dark chocolate to keep these bites more nutritious (dark chocolate has antioxidants and other healthful properties), but any type of chocolate works. For a sweeter treat, use milk chocolate. Nutrition FactsServing: 1serving | Calories: 182kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 166mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 25mg | 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.
Turkey Meatloaf by Chelsea Lords This Turkey Meatloaf recipe is made with ground turkey, plenty of veggies, and a delicious tangy glaze. These mini meatloaves are so easy to make and packed with good-for-you healthy ingredients. You can make it ahead of time, and leftovers store well (a great weekly meal prep option). We love pairing these turkey meatloaves with Mashed Potatoes, Roasted Brussels Sprouts, and this Italian Salad. Healthier meatloaf My boys are obsessed with mini meatloaves (this is one of their favorite meals) and with how often I make them, it was about time I created a healthier version. This version has ground turkey and plenty of hidden veggies. I’ll admit I was a little hesitant to serve these (not because I didn’t think they were completely delicious), but because they’re pretty different from the other ones they’re used to. Turns out, they like these ones even better! These little Turkey Meatloaves are packed with good ingredients — tons of veggies and ground turkey, which is a rich source of low-fat protein. QUICK TIP We all know that ground turkey is a healthy choice for meals. But many of us have found that subbing turkey for beef leaves the meal a little…uh…bland. There! I said it! Fear not, friend, because we’ve added a number of flavor-packed enhancements to this recipe. Prepare Turkey Meatloaf with confidence that your family will give it a big thumbs up! How do you make an EASY meatloaf? By making it miniature, of course! Preparing Turkey Meatloaves in a muffin tin takes out so much of the guesswork for baking time, plus they bake much quicker than a full loaf. Mini meatloaves are also easier and quicker to shape than a full-sized turkey meatloaf. And finally, it’s fun for everyone to have their own individual meatloaves–kids especially love that. But now let’s talk step by step about making the actual meatloaves. How do you make Turkey Meatloaf? Sauté veggies: To get a really nice flavor (and keep the meatloaves from being crunchy), we sauté onion, garlic, carrot, and mushrooms. This veggie mixture bulks up the meatloaves, adds nutritional benefits, and increases the flavor. Mix: Add those sautéed veggies to a bowl with Worcestershire sauce, ketchup, egg, and panko breadcrumbs. I like to mix everything really well before adding the meat since you want to mix the meat as little as possible (to preserve the moistness). Add ground turkey: Mix in the ground turkey until just combined with the other ingredients. Bake: Evenly divide the mixture between the 12 cups of a muffin tin. Bake for 15 minutes. Glaze: While the meatloaves are baking, prepare the tomato glaze. Spoon the glaze over the mini meatloaves and let them bake for an additional 15 minutes. Turkey Meatloaf Cooking FAQs How long do you cook Turkey Meatloaf? Turkey Meatloaves bake at 375 degrees Fahrenheit for a total of 30 minutes. The first 15 minutes will be without the tomato glaze, then after 15 minutes you will pull them out of the oven and add the tomato glaze and cook for another 15 minutes. What temperature should turkey meatloaf be? Ground turkey needs to be cooked until the internal temperature reaches at least 160 degrees F to be considered food safe. Make sure to test in the thickest part of the meatloaves. Do you cover the meatloaf? You don’t need to cover these Turkey Meatloaves while baking them. Is it OK if my meatloaf is a little pink? Yes — so long as a food thermometer confirms the internal temperature of these meatloaves is 160 degrees F. It’s not uncommon that this kind of meat may maintain a little bit of pink due to the myoglobin in meat. Meal prepping Turkey Meatloaves I recommend adding two or three mini meatloaves to a meal prep container along with a medley of your favorite roasted vegetables. They will keep for 3-4 days and are a healthy, veggie-packed meal prep. Turkey Meatloaf tips Sautéing vegetables adds an amazing flavor to Turkey Meatloaves while also keeping a perfect texture. Don’t over-mix the meat: Once the ground turkey has been added, gently mix the mixture with your hands just long enough so everything has been incorporated. Overmixing will create denser loaves. Use good quality ingredients: Choose a good quality ground turkey (Butterball’s® all natural is my fave) — you’ll want to make sure to get 93% fat-free ground turkey to ensure the integrity of these mini mouthfuls of deliciousness. I also recommend a good ketchup brand — that top glaze makes a huge difference to the overall flavor. What goes well with mini Turkey Meatloaves? Cucumber Salad loaded with veggies! Funeral Potatoes cheesy potato casserole Panzanella Salad with a balsamic vinaigrette Quinoa Salad with a lemon vinaigrette Roasted Asparagus with Parmesan cheese FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Turkey Meatloaf 4.94 from 15 votes - Review this recipe Turkey Meatloaf is made with ground turkey, plenty of veggies, and a delicious tangy glaze. They're so easy to make and packed with good-for-you healthy ingredients. Make Turkey Meatloaf ahead of time and leftovers store well (a great weekly meal prep option). SAVE TO RECIPE BOX Print Recipe Turkey Meatloaf 4.94 from 15 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Turkey Meatloaf is made with ground turkey, plenty of veggies, and a delicious tangy glaze. They're so easy to make and packed with good-for-you healthy ingredients. Make Turkey Meatloaf ahead of time and leftovers store well (a great weekly meal prep option). Course Dinner, Main Course Cuisine American Keyword turkey meatloaf recipe Prep Time 25 minutes minutes Cook Time 30 minutes minutes Total Time 55 minutes minutes Servings 12 mini turkey meatloaves Chelsea Lords Calories 82kcal Author Chelsea Lords Ingredients▢ 1 tablespoon olive oil▢ 1/2 cup grated yellow onion (1 small)▢ 1 teaspoon minced garlic▢ 1/2 cup grated carrots (2 medium)▢ 1 cup finely chopped baby bella mushrooms▢ 1 pound (16 ounces) ground turkey (93% lean) (I use Butterball all natural)▢ 1 tablespoon Worcestershire sauce▢ 3/4 cup ketchup, divided (use a quality brand)▢ 1 large egg▢ 3/4 cup panko (next to breadcrumbs)▢ 2 tablespoons brown sugar light or dark▢ 2 tablespoons apple cider vinegar▢ Fine sea salt and freshly cracked pepperUS - Metric USMetric InstructionsPREP: Prepare the veggies by grating the onion on a box grater, using the largest holes, mince the garlic, grate the carrot (with the box grater again; peel first), and finely chop the mushrooms. COOK: Heat a large skillet to medium-high and add the olive oil and the onion, garlic, and shredded carrots. Sauté until soft, about 3 minutes. Add the mushrooms to the skillet and season with a small pinch of salt and pepper. Continue to sauté veggies until they release their moisture and the liquid evaporates. After the vegetables are dry and tender, transfer them to a large bowl and let them cool for about 5 minutes. (Adding the egg to the hot veggies will cook it.) Preheat the oven to 375 degrees F and spray a regular-sized muffin tin generously with nonstick spray.COMBINE: Once the veggies have cooled down a bit, add the Worcestershire sauce, 1/4 cup ketchup, egg, and panko to the bowl. Season mixture to personal preference; I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper. Mix these ingredients well until they are evenly combined. Add the ground turkey and use your hands to gently mix everything together being careful to not overmix.BAKE: Evenly divide the meat mixture between the 12 cavities of the prepared muffin tin. Bake the mini loaves in the preheated 375-degree oven for 15 minutes. Meanwhile, stir together the remaining 1/2 cup ketchup, brown sugar, and apple cider vinegar until smooth. After meatloaves have baked for 15 minutes, remove them from the oven and spoon this glaze evenly over each meatloaf. Return them to the oven and bake for another 15 minutes.ENJOY: Allow the meatloaves to rest for 5 minutes and then carefully lift out with a fork (use a knife to loosen edges if needed). Enjoy while hot. Video Recipe NotesNote 1: Don't overmix the ingredients: Once the ground turkey has been added, gently blend the mixture with your hands-- just long enough to incorporate the ingredients. Overmixing will create dense loaves. Nutrition FactsServing: 12mini turkey meatloaves | Calories: 82kcal | Carbohydrates: 6.3g | Protein: 8.2g | Fat: 4.9g | Cholesterol: 41.6mg | Sodium: 206mg | Fiber: 0.3g | Sugar: 4.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Tuna Salad Wrap by Chelsea Lords A quick, easy, and nutritious Tuna Salad Wrap with creamy-Sriracha tuna and lots of crunchy veggies all wrapped in a tortilla makes a filling, protein-packed meal that whips together in a jiffy! We love using canned tuna in simple recipes; try this Tuna Stack, Tuna-White Bean Salad, or Tuna Pasta next! Tuna Salad Wrap Canned tuna is one of our frequent, go-to lunch staples. This Avocado Tuna Salad gets made all the time in my home; we love piling it on toasted bread, in a big croissant, or on pieces of butter leaf lettuce. I don’t think I could ever get sick of tuna salad, but these tuna salad wraps are quickly becoming another favorite. These wraps take an Asian-inspired twist on your typical tuna salad with a Sriracha-mayo sauce and lots of crunchy, fresh veggies. How to Make a Tuna Salad Wrap Thoroughly drain canned tuna and then toss in a slightly spicy (but not spicy enough to deter my 3-year-old) Sriracha-mayo and lime sauce; place on a tortilla. That creamy tuna is topped high with plenty of veggies — carrots, red pepper, cucumber, avocado, and cilantro. The crunchy veggies are the perfect complement to the creamy tuna. And that’s it! Roll it up tightly and enjoy promptly! Tuna Salad Wrap Ingredient Tips Use canned tuna packed in olive oil for the best flavor. My personal favorite is Genova’s® albacore tuna. Tuna packed in olive oil is richer and has a fresher flavor. Fully ripe avocados make all the difference in these wraps. To tell if an avocado is ripe, press gently around (not on) the stem and if it gives, the avocado is ripe. (The “give” should feel like pressing the tip of your nose.) No part of the avocado should be mushy to the touch–this means it’s overripe. I recommend Persian (sometimes labeled as mini salad cucumbers) or English cucumbers. These cucumbers are nearly seedless and very crisp (instead of watery). They have a sweet, mild flavor and a great crunch. Regular cucumbers will quickly water down the Tuna Salad Wrap. Recipe Tips Get creative! If there’s a veggie (or two) you don’t like, compensate by using extra of the other veggies you do enjoy. Add Sriracha slowly. While the mayo and lime tame the Sriracha quite a bit, you may want to start with less and gradually add more. Just keep in mind a lot of the flavor of the tuna relies on the Sriracha. Also note that when the creamy tuna is combined with all the raw veggies and the tortilla, it is less spicy than when you taste it straight from the bowl. Season generously. With all the raw veggies, you may need more salt than you think. If the wrap seems under-seasoned as you’re eating it, quickly unroll it, add a few pinches of salt, roll it back up, and enjoy! Enjoy promptly. Tuna Salad Wraps don’t sit well once they’re rolled up in the tortilla. The creamy tuna can make the tortilla soggy if it sits for even a few minutes. QUICK TIP Using a microplane (like this one) and a citrus reamer or this citrus juicer make getting lime zest and juice quick and easy! More seafood recipes One Pan Baked Fish and Chips Shrimp Couscous with an herb sauce Fish Tacos robustly seasoned and flaky fish! Shrimp Tacos with a cilantro-lime sauce One Skillet Creamy Tuna Pasta with peas FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Tuna Salad Wrap 5 from 5 votes - Review this recipe A quick, easy, and nutritious Tuna Salad Wrap with creamy-Sriracha tuna and lots of crunchy veggies all wrapped in a tortilla makes a filling, protein-packed meal that whips together in a jiffy! SAVE TO RECIPE BOX Print Recipe Tuna Salad Wrap 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A quick, easy, and nutritious Tuna Salad Wrap with creamy-Sriracha tuna and lots of crunchy veggies all wrapped in a tortilla makes a filling, protein-packed meal that whips together in a jiffy! Course lunch, Main Course, Sandwich Cuisine American Keyword Tuna Salad Wrap Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 4 large wraps Chelsea Lords Calories 501kcal Author Chelsea Lords Ingredients▢ 2 cans (5 oz. each) tuna (preferably packed in olive oil)▢ 1/3 cup regular mayonnaise (we love Hellman's/Best Foods)▢ 2 and 1/2 teaspoons Sriracha sauce▢ 1-2 regular lime(s) (1/2 teaspoon zest, 2 and 1/2 tablespoons juice)▢ 1 teaspoon white sugar▢ 1 large ripe avocado, thinly sliced▢ 1 cup matchstick carrots▢ 1 cup matchstick cut cucumber (2-3 Persian/salad cucumbers)▢ 1 cup matchstick cut red pepper (1 pepper)▢ Optional: handful of cilantro▢ 4 large tortillas▢ Fine sea salt and pepper, fresh limeUS - Metric USMetric InstructionsVEGGIE PREP: Thinly slice the avocado, cut the cucumber into matchsticks, thinly slice the red pepper.TUNA: Thoroughly drain the tuna. Flake with a fork and place in a large bowl. Add in the mayo, Sriracha, lime zest, lime juice, and white sugar. Add in a pinch of salt and pepper to taste (I add a heaping 1/4 teaspoon fine salt and 1/8 teaspoon pepper) and gently stir to combine. Once combined, set aside.ASSEMBLY: Lay out 4 tortillas. Divide the tuna mixture evenly among the tortillas. Top the tuna with even amounts of avocado, carrots, cucumber, red pepper, and if desired, a few sprigs of cilantro. Top each with a generous sprinkle of salt and pepper (or to taste) and another drizzle of fresh lime juice, if desired.ENJOY: Roll up tightly and enjoy immediately. (Do not make these in advance; the tuna will get the tortilla soggy.) Nutrition FactsCalories: 501kcal | Carbohydrates: 32g | Protein: 26g | Fat: 30g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 711mg | Potassium: 846mg | Fiber: 7g | Sugar: 9g | Vitamin A: 11941IU | Vitamin C: 88mg | Calcium: 82mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Valentine Cookies by Chelsea Lords Rich and chocolatey Valentine Cookies with pink, red, and white M&M’s and chocolate chips. These small fudgey cookies make the perfect festive treat! As a teenager, for years and years, my email address was this: [email protected]. I can’t believe I’m sharing this here, but it is what it was. My siblings now make fun of me (relentlessly) for the email and the way I adored the color pink. I mean, clearly, since I identified my love for the color with an EMAIL ADDRESS. Years since moving past that email address and truthfully, I can tell you that pink is not my favorite color anymore (It’s blue, if you were wondering), but I still do love pink. Valentine’s Day is one of my favorite holidays and not for the typical reasons, but because I always loved (and still love) seeing the different shades of pink everywhere. And more than anything? I love the excuse to eat as much chocolate as possible. Delicious Valentine Cookies are combining two really great aspects of Valentine’s Day: lots of chocolate and all the shades of pink! How to make Valentine Cookies The descriptions below correlate with the photo collage above. Cream together room temperature butter and sugars until creamy, light in color, and completely smooth. Beat in the sour cream, eggs, almond extract, and vanilla extract. These cookies will turn out best if all wet ingredients are at room temperature. Here’s how all the wet ingredients creamed together look — smooth and creamy! Combine dry ingredients in another bowl. Stir dry ingredients to mix evenly. Add the chocolate chips and Valentine’s M&M®’s on top of the dry ingredients and whisk them together. This helps the chocolate chips & M&M’s get even dispersion throughout the cookies. Add dry to wet and mix until just combined. The dough will be extremely thick and quite wet — these cookies have to chill before rolling into balls. Mixed dough ready to chill! Make sure to cover the dough tightly before chilling. Cocoa powder Cocoa powder: I would say this is the most important ingredient in these chocolate cookies. You want to make sure to use Dutch-process cocoa powder (as opposed to regular cocoa powder) in these cookies. Regular cocoa powder will make these cookies dry and less flavorful. Here’s the exact cocoa powder I use. Here is a great summary of what the differences are between cocoa powders. Baking tips for Valentine Cookies Once the dough has chilled, it’s time to measure out cookie dough balls and bake them! I like to use a 1-tablespoon measuring spoon for accuracy in rolling the dough balls. You want similarly sized cookie dough balls so they bake evenly. If your dough gets warm from the rolling/shaping process, chill the dough balls (right on the pan) for 10 minutes before baking them. It’s important to have cold dough when the cookies go into the oven to bake. This is also a great time to decorate the tops a bit. I like pressing a few additional chocolate chips or M&M’s into the tops of the cookies. This not only makes Valentine Cookies prettier, but it also makes sure there is chocolate in every bite! QUICK TIP And the best way to get super fudgy cookies? Slightly under-bake them. I’ve found 7-8 minutes is perfect for these cookies. As soon as the top is no longer glossy, pull them out and let them stand on the sheet pan. As they stand on the sheet pan for a couple of minutes, they’ll continue to firm up and solidify. More Valentine’s fun: Easy Valentine’s Gifts {Free Printables} Easy Valentine’s Gifts Part 2 {Free Printables} Four Easy Valentine’s Day Treats The Best Crème Brûlée Nutella Crepes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Valentine Cookies 5 from 2 votes - Review this recipe Rich and chocolaty Valentine Cookies with pink, red, and white M&M's and chocolate chips. These small fudgey cookies make the perfect festive treat! SAVE TO RECIPE BOX Print Recipe Valentine Cookies 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Rich and chocolaty Valentine Cookies with pink, red, and white M&M's and chocolate chips. These small fudgey cookies make the perfect festive treat! Course Dessert, Snack Cuisine American Keyword Valentine cookies Prep Time 25 minutes minutes Cook Time 8 minutes minutes Chilling Time 1 hour hour 10 minutes minutes Total Time 1 hour hour 43 minutes minutes Servings 45 small cookies Chelsea Lords Calories 115kcal Author Chelsea Lords Ingredients▢ 1/2 cup unsalted butter, softened to room temperature▢ 3/4 cup white granulated sugar▢ 1/2 cup packed light brown sugar▢ 1 large egg, at room temperature▢ 1/2 cup full-fat sour cream, at room temperature▢ 1 small drop almond extract, optional▢ 1 teaspoon vanilla extract▢ 1 and 3/4 cups all-purpose white flour▢ 1/2 cup unsweetened Dutch-process cocoa powder Note 1▢ 2 teaspoons baking powder▢ 1/2 teaspoon fine sea salt▢ 1/2 cup mini chocolate chips Note 2▢ 1/2 cup Valentine's M&M's, plus some extra for topping the cookiesUS - Metric USMetric InstructionsWET INGREDIENTS: In a large bowl, cream the butter, white sugar, and brown sugar until light and fluffy (the mixture should resemble peanut butter). Beat in egg, sour cream, almond extract, and vanilla extract.DRY INGREDIENTS: In a separate bowl combine the flour, unsweetened Dutch-process cocoa powder, baking powder, and salt. Add in chocolate chips and Valentine's M&M's. Stir to combine.COMBINE: Combine wet and dry and mix until just combined, being careful to not over-mix. Cover the dough and chill for at least 30 minutes and preferably 1 hour.ROLL BALLS: Preheat the oven to 350 degrees F and line a large tray with parchment paper or a Silpat liner. Use a tablespoon measuring spoon to measure exact cookie dough balls (each ball should be 1 tablespoon of dough; you should get around 45 cookies). Place on a prepared sheet pan; no more than 9 cookies per pan. Place the pan of cookies in the fridge for another 10 minutes.BAKE: Bake at 350 for 7-10 minutes or until set (just until the top is no longer glossy; this is around 8 minutes for me). Be careful to not over-bake. A soft, very slightly underbaked cookie is the best for a delicious fudgy texture! Once the cookies come out of the oven, let them stand on cookie sheet for 5-7 minutes. If desired, press a few additional M&M's and/or chocolate chips into the tops of the cookies (makes them pretty). Using a metal spatula, transfer the cookies to a cooling rack to finish cooling.STORAGE: Store leftover cookies in an airtight container at room temperature. Cookies are best enjoyed within 2 days. Recipe NotesNote 1:Cocoa powder: Make sure to use Dutch-process cocoa powder in these cookies. Regular cocoa powder will make these cookies dry and less flavorful. Here’s the exact cocoa powder I use. Note 2: Chocolate chips: Regular chocolate chips can be used instead of miniature if desired. Nutrition FactsServing: 45small cookies | Calories: 115kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 53mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Healthy Fruit Tart by Chelsea Lords No baking is required for this Healthy Fruit Tart! The tart shells are filled with vanilla Greek yogurt and topped with fresh fruit for a healthy, flavorful breakfast or snack. Pair these Healthy Fruit Tarts with Breakfast Potatoes or a scrambled Egg Skillet. Healthy Fruit Tarts A sugar-cookie-bottomed Fruit Tart topped with fresh berries is one of my family’s favorite treats. And while my kids try to convince me they can eat those tarts for breakfast (“There’s fruit on them, Mom!”), I’ve yet to be persuaded. What I did decide though, was it’s time for a healthier fruit tart — one that can be enjoyed for breakfast. I took my recipe for these Healthy Breakfast Cookies and changed it slightly to make the base for Healthy Fruit Tarts. The centers are filled with Greek yogurt and topped with whatever fresh fruit you have on hand. To make them super pretty, add a small drizzle of maple syrup, honey, or agave nectar. Ingredients Creamy almond butter: This recipe was tested using Justin’s® almond butter (not sponsored). Some brands are more oily and some are drier; make sure to stir up the almond butter well before using. Honey: It’s needed for consistency and to sweeten the tart shells. Vanilla extract: This enhances the flavor of these Healthy Fruit Tarts. Salt: This ingredient enhances flavors and balances the sweetness of the honey. Rice Krispie® cereal: Just a little bit of this cereal adds a nice crunch to the tart shells and bulks them up without adding a lot of calories. Old-fashioned oats: Make sure to get old-fashioned, not quick or steel-cut oats. Not sure of the difference? Read up here! QUICK TIP Oat flour: No need to buy specialty flour for this recipe; I make oat flour by blending regular old-fashioned oats in a blender (or pulse in a food processor). You’ll have oat flour in a minute or less. How to fill Healthy Fruit Tarts Greek yogurt: Once the tart shells are made, the center is filled with Greek yogurt. I highly recommend Greek Gods® honey vanilla yogurt (not sponsored)– it is the best in these tart shells! I also like Yoplait® Whips coconut creme yogurt (again, not sponsored). Berries: Our favorite fruit is fresh berries! Raspberries, sliced strawberries, blackberries, blueberries are all wonderful ways to top Healthy Fruit Tarts. Banana: Thinly sliced bananas are another favorite topping. Other fruit: Other fruits we’ve tried and loved include thinly sliced kiwi, fresh chopped apricots, and thinly sliced peaches. Quick tips To avoid overflowing yogurt: fill the tart shells about 3/4th full; when you add berries on top, the yogurt spreads. Almond butter varies: The almond butter makes this recipe a little bit tricky; because almond butters vary so much (some are more oily/wet than others), you may have to modify the mixture. If the mixture is too wet or sticky, add a little more oat flour and if it’s too dry, add a little more honey or almond butter. More healthy recipes Healthy Banana Bread reader favorite recipe Yogurt Bowl with eight different ways to top your yogurt Acai Bowl with four delicious recipes Almond Granola made with coconut oil Chocolate Banana Muffins made with Greek yogurt FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Fruit Tarts 4.91 from 10 votes - Review this recipe No baking required for Healthy Fruit Tarts! The tart shells are filled with vanilla Greek yogurt and topped with fresh fruit for a healthy and flavorful breakfast or snack. SAVE TO RECIPE BOX Print Recipe Healthy Fruit Tarts 4.91 from 10 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe No baking required for Healthy Fruit Tarts! The tart shells are filled with vanilla Greek yogurt and topped with fresh fruit for a healthy and flavorful breakfast or snack. Course Breakfast, Dessert, Snack Cuisine American Keyword healthy fruit tart, healthy fruit tart recipe Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 12 tarts Chelsea Lords Calories 113kcal Author Chelsea Lords Cost $4.24 Ingredients▢ 1/2 cup + 1 tablespoon almond butter We like Justin's Creamy Almond Butter. Note 1▢ 1/4 cup honey▢ 1 teaspoon vanilla extract▢ 1/8 teaspoon fine sea salt▢ 1/2 cup Rice Krispies cereal▢ 1/4 cup oat flour (old-fashioned oats that have been blended in the blender)▢ 1/2 cup old-fashioned oats (not quick oats, rolled oats, or steel-cut)▢ Vanilla or flavored Greek yogurt (I recommend Greek God's Honey Vanilla yogurt)▢ Fresh fruit such as raspberries, strawberries, blackberries, kiwi, banana, etc. chopped or thinly sliced if neededUS - Metric USMetric InstructionsWET INGREDIENTS: In a small bowl, stir together the 1/2 cup + 1 tablespoon almond butter and 1/4 cup honey. Add the 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Stir until smooth.OAT FLOUR: Add old-fashioned oats to a blender or food processor. Pulse or blend until the oats resemble flour with no big chunks of oats. Remove from the blender and measure (measure AFTER being blended).DRY INGREDIENTS: Add the 1/2 cup Rice Krispies cereal, 1/4 cup oat flour, and 1/2 cup old-fashioned oats to the wet ingredients. Gently stir until combined and let stand to absorb the liquid and soften the oats for about 5-10 minutes. While it's sitting, begin prepping the fruit by washing and thoroughly drying(slice or chop as needed).FINISH TART SHELLS: If the mixture is too wet, add in some more oat flour and if it's too dry, add a bit more almond butter or honey. Form balls with the dough, compressing the dough in your hand tightly. Once you have a ball shape, press your thumb in the middle of the ball and then gently form a tart shell by pinching the edges of the shell. Place shells on a plate or tray lined with parchment (they'll stick a little without the parchment paper). FINISH: Fill tart shells up 3/4 full with yogurt and then add berries or fresh fruit on top. If desired, drizzle a little extra honey, agave nectar, or pure maples syrup on top. Enjoy immediately.STORAGE: These tart shells don't store well once filled with yogurt; the yogurt instantly begins to soften them. The tart shells store well without yogurt; keep them in an airtight container in the fridge. Unfilled shells will stay good for 5-7 days. Recipe NotesNote 1: We tested this recipe with creamy store-bought almond butter (Justin's Almond Butter) and natural homemade almond butter. The two are very different and not all almond butters are created equally. If not using Justin's, you may need to add more oat flour if the tarts are too wet or more honey if they are too dry. The nutritional information only takes into account the actual base of the fruit tart; the fillings (yogurt, fruit, etc) will vary. Nutrition FactsServing: 12servings | Calories: 113kcal | Carbohydrates: 12.9g | Protein: 3g | Fat: 6g | Sodium: 10.9mg | Fiber: 1.6g | Sugar: 6.8g 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.
Valentine’s Popcorn by Chelsea Lords Two kinds of chocolate coat this Valentine’s Popcorn! Plus, there are mini marshmallows and Valentine’s M&M’s in this fun snack mix. A Fun and Festive Treat! Get ready to win the hearts of your loved ones with this Valentine’s Popcorn recipe! I don’t know about you, but I love surprising my kids with fun treats, especially during the first few days of February. And let me tell you, this popcorn has quickly become one of their all-time favorites! My boys are absolutely obsessed with popcorn, and when it’s coated in a generous amount of chocolate and loaded with M&Ms®, they just can’t get enough. How to make Valentine’s Popcorn: The descriptions below correlate with the photos above. Add the popcorn, marshmallows, and half the Valentine’s M&M’s to a very large bowl. Drizzle in the melted white chocolate. Quickly toss the ingredients together; the quicker you work here the better! And of course, be gentle so you don’t crush the popcorn kernels. Pour the white-chocolate-coated popcorn on a parchment paper (or non-stick baking mat) lined tray. Spread the popcorn in one even layer. Drizzle melted regular (milk or dark) chocolate over the popcorn. Tips for melting chocolate: Stir the chocolate often during the melting process! This is the best tip I have to avoid burning chocolate in the microwave: stirring often and in 20-25 second increments keeps the chocolate from getting too hot. Remember that the chocolate continues to melt even when it’s outside of the microwave. Use high-quality white chocolate for the best results. You’ll get both a better melt and a better flavor. My favorite on Valentine’s Popcorn is Ghirardelli® or Guittard®. Cheaper brands can have a waxier content that is far less flavorful. Don’t allow any liquid near the chocolate. If it gets wet it will seize and harden, and you don’t want that. Here’s why. Work quickly. White chocolate hardens quickly, so it’s important to mix it with the other popcorn, marshmallows, and M&M’s immediately after it’s melted. Add M&M’s to the top. To keep this pretty, I like to press M&M’s on top with the chocolate drizzle. You don’t have to do this, but I feel like it makes the popcorn look better and ensures a very even distribution of M&M’s. Valentine’s Popcorn tips: I recommend using already-popped popcorn. It’s already been salted and it makes this recipe come together so quickly and easily. Make sure to pick out any un-popped kernels. Use a really large bowl to toss all the ingredients with the white chocolate; it will be much easier with a large bowl or even spread out on a platter, to ensure it all gets coated in chocolate. Don’t forget to line the sheet pan(s) with parchment paper or a non-stick liner. Otherwise, Valentine’s Popcorn won’t come off the tray very well. QUICK TIP There’s nothing worse than munching on popcorn and running into an unpopped kernel. How do you make sure you don’t miss any? Put the popcorn in a large bowl and place a cooling rack over the top. Invert and shake….and all of the unpopped kernels will come out! Scoop the rest of the popcorn out of the bowl and proceed with the recipe. More Valentine’s fun: Easy Valentine’s Gifts {Free Printables} Easy Valentine’s Gifts Part 2 {Free Printables} Valentine Cookies Four easy Valentine’s Day Treats The best Crème Brûlée FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Valentine's Popcorn 5 from 3 votes - Review this recipe Two kinds of chocolate coat this Valentine's Popcorn! Plus, there are mini marshmallows and Valentine's M&M's in this fun snack mix. SAVE TO RECIPE BOX Print Recipe Valentine's Popcorn 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Two kinds of chocolate coat this Valentine's Popcorn! Plus, there are mini marshmallows and Valentine's M&M's in this fun snack mix. Course Dessert, Snack Cuisine American Keyword valentine's popcorn Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 8 -10 people Chelsea Lords Calories 1131kcal Author Chelsea Lords Ingredients▢ 10 cups plain popped popcorn, (no butter added; just air popped) (Note 1)▢ 2 cups miniature marshmallows▢ 1 bag (10 oz.) Valentine's Day (pink, red & white) M&M's, divided▢ 1 bag (12 oz.) good-quality white chocolate chips (or melts)▢ 1/2 tablespoon + 1/2 teaspoon vegetable/canola oil (or shortening), divided▢ 1/2 cup milk, semi-sweet, or dark chocolate chips (whichever you like best!)▢ 3 tablespoons Valentine's Day sprinkles, optional InstructionsPREP: Line 1 extra-large or 2 large sheet pans with parchment paper or Silpat liners. Set aside. In a very large bowl, add the popped popcorn, miniature marshmallows, and 1 and 1/4 cups of Valentine's Day M&M's. Toss and set aside.WHITE CHOCOLATE: Place the white chocolate chips and 1/2 tablespoon shortening (or oil) in a microwave-safe bowl. Microwave in bursts of 30 seconds stirring in between each burst until the chocolate is melted and smooth. Be patient to avoid burning the chocolate. Once the white chocolate is smooth and fully melted, pour it over the popcorn. Working quickly, toss the ingredients together to coat all the ingredients in the white chocolate.MILK CHOCOLATE: Immediately pour the white-chocolate-coated popcorn onto the prepared sheet pan(s). Spread into 1 even layer. Melt the milk chocolate with remaining 1/2 teaspoon shortening or oil. Microwave in 15-second bursts, stirring between each burst. Transfer melted chocolate to a small zipper-top plastic bag and cut a tiny tip off the corner with scissors (or use a pastry bag fitted with a #3 tip). Drizzle the chocolate evenly and generously over all the popcorn. While the chocolate is still soft, press the remaining Valentine's M&M's into the popcorn. Immediately sprinkle with Valentine's Day sprinkles if using.HARDEN: Let popcorn harden at room temperature (or in the fridge) until solid. Break into pieces and enjoy! Store any leftovers in an airtight container at room temperature. Best if eaten within 1-2 days Recipe NotesNote 1: Popcorn: Purchasing already popped popcorn makes this recipe come together a little bit quicker, but it’s a bit more spendy. If you’d rather pop your own, here’s what we use. (Or use kernels (~1/2 cup), but be sure to add a touch of salt (to preference) to the popcorn to enhance the end flavors.) Nutrition FactsServing: 10servings | Calories: 1131kcal | Carbohydrates: 206g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 208mg | Potassium: 563mg | Fiber: 27g | Sugar: 49g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 7mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken Vegetable Soup by Chelsea Lords Chicken Vegetable Soup is a healthy broth-based meal loaded with shredded chicken, butternut squash, carrots, onion, garlic, and potatoes. Add in some kale (or spinach) and garnish with some freshly grated Parmesan for a filling, flavor-packed dinner. Pair this comforting soup with some homemade Dinner Rolls or some French Bread. The Best Chicken Vegetable Soup I took one of my favorite recipes on the site — these Roasted Vegetables and turned them into a hearty, healthy chicken soup. Chicken Vegetable Soup combines so many of my favorite things into one pot: caramelized, roasted root veggies, tender, seasoned chicken, a simple herbed broth, and greens. It’s an easy soup that’s pretty hands off once you’ve chopped up the veggies. This soup is one of those meals you’ll feel great eating; it’s hearty, warm, and comforting while also being filled with healthy ingredients! If you’re looking for a flavor-packed soup to keep you on track with healthy eating goals, this chicken vegetable soup is it. Ingredients In Chicken Vegetable Soup The great thing about Chicken Vegetable Soup is that it doesn’t require a lot of ingredients. It’s fairly simple and straightforward with plenty of pantry staples and root vegetables. Carrots: Coined & roasted for a touch of sweetness. Butternut Squash: Roasted to caramelized perfection. Sweet potatoes are a great swap if desired. Red Potatoes: For that hearty feel. Yukon gold or russets fit in just fine. Red Onion: Mild and tasty. Want more zing? Go for a yellow or white onion. Olive Oil: For caramelizing magic. Garlic: Roasted & smashed to elevate the soup’s flavor. Chicken Broth/Stock: The base. Bouillon or Better Than Bouillon® with water are alternatives. Rotisserie Chicken: Pre-cooked perfection! Cuts time & boosts flavor. Got raw chicken? No worries, I’ll guide you. Herbs: Dried herbs keep it simple. Got fresh ones? Even better! Greens: Kale’s my favorite, but spinach or collard greens jump in nicely too. How To Make Chicken Vegetable Soup The second photo down in this post is a photo showing the vegetables roasting. Directly above this text is a quick photo collage overview of the soup coming together. Below are written descriptions that correlate with numbering in the photo collage. While the vegetables are roasting, add chicken broth to a large stockpot with the dried herbs and a dried bay leaf. Bring to a boil and then reduce the heat to a simmer. Add in the shredded chicken. Pour in those hot roasted vegetables straight from the oven. Add the chopped kale right on top. Next, the garlic paste goes in. The garlic will be so soft from roasting, it will slip right out of the papery skin. Mash the garlic pulp into a paste by using the side of a chef’s knife. Add the mashed garlic to the soup. Stir everything together and heat until the kale is wilted. Serve Chicken Vegetable Soup and garnish as desired with fresh herbs and Parmesan cheese. QUICK TIP Should you cover the pot? Using a lid helps soup boil faster. Once simmering, removing the lid lets steam escape, which can reduce the broth slightly. Can You Use Raw Chicken In This? Simmering raw chicken in soup keeps it moist and flavors the broth. Ensure it reaches 165°F for safety. While rotisserie chicken is a convenient and flavorful alternative, here’s how to use raw chicken: To use raw chicken: Boil 9 cups of broth. Slice chicken breasts into three parts for uniform cooking. Add chicken to boiling broth, season, and cover. Cook for ~10 minutes. Set heat to simmer, remove and shred chicken. Return to pot and adjust broth as needed. For detailed boiling tips, see here. STORAGE How To Store Chicken Vegetable Soup Cool Down: Let the soup come to room temperature. Container: Transfer the soup to airtight containers. Refrigeration: Store in the refrigerator for 3-4 days. Freezing: For longer storage, freeze the soup. Ensure there’s some space at the top of the container for expansion. It can be frozen for up to 2-3 months. Reheating: Thaw in the fridge overnight if frozen. Warm on the stovetop over medium heat until hot, stirring occasionally. More Amazing Soup Recipes: Pasta Soup with Italian sausage Instant Pot Beef Stew hearty, filling stew Broccoli Cheddar Soup reader favorite recipe! Zuppa Toscana Soup made in the slow cooker Creamy Vegetable Soup easy stovetop soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Vegetable Soup 5 from 7 votes - Review this recipe Chicken Vegetable Soup is a healthy broth-based soup loaded with shredded chicken, butternut squash, carrots, onion, garlic, and potatoes. Add in some kale (or spinach) and garnish with some freshly grated Parmesan for a filling, flavor-packed meal. SAVE TO RECIPE BOX Print Recipe Chicken Vegetable Soup 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chicken Vegetable Soup is a healthy broth-based soup loaded with shredded chicken, butternut squash, carrots, onion, garlic, and potatoes. Add in some kale (or spinach) and garnish with some freshly grated Parmesan for a filling, flavor-packed meal. Course Dinner, Soup Cuisine American Keyword chicken vegetable soup Prep Time 30 minutes minutes Cook Time 45 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 8 servings Chelsea Lords Calories 304kcal Author Chelsea Lords Cost $13.42 Equipment1 (21 x 15 inch) baking pan & parchment paper Ingredients▢ 1 cup coined carrots (2 large carrots)▢ 4 cups cubed butternut squash (1 small squash)▢ 2 cups cubed red potatoes (3 potatoes)▢ 1 cup cubed red onion (1 small red onion)▢ 3 cloves garlic▢ 2 tablespoons + 1 teaspoon olive oil▢ 9 cups chicken broth or chicken stock See Note 1▢ 1/4 teaspoon EACH: dried marjoram, sage, crushed rosemary, thyme▢ 1 bay leaf▢ 3 cups shredded rotisserie chicken See Note 2▢ 2 cups (lightly packed) kale▢ Salt and pepper▢ Freshly grated Parmesan cheese and fresh thyme, optional InstructionsPREP: Preheat the oven to 400 degrees F. Lightly grease a baking pan (21 x 15-inch) and line with parchment paper.VEGGIE PREP: Peel the carrots and butternut squash. Remove the seeds and stem from the butternut squash. Coin the carrots (about 1/4th-inch thick) and cut the squash into 1-inch cubes. Leave the skin on the red potato and cube into 1-inch pieces. Remove the skin from the onion and cut into 1-inch chunks. Take 3 cloves of garlic (leave in papery covering) and place on a square of foil. Add 1 teaspoon olive oil to the garlic cloves on the foil and then wrap the foil with the garlic into a small ball (so that no garlic is exposed) and place on the prepared sheet pan. ROAST VEGGIES: Add the prepared carrots, squash, red potato, and onion to a very large (21 x 15 inch) sheet pan or 2 smaller ones. Drizzle with olive oil, salt and pepper. Toss the veggies with your hands and then spread into one even layer. Make sure veggies aren't overlapping, or they'll steam instead of roast. Bake for 15 minutes, then flip and stir veggies around, bake for another 15 minutes, flip and stir them around and bake for 10-15 more minutes or until veggies are tender and caramelized. Remove from the oven.KALE: Remove the thick stems and cut the leaves into bite-sized pieces. Rinse the kale thoroughly and then dry in a salad spinner or with some paper towels. Set aside.CHICKEN: Meanwhile, add 9 cups chicken broth or stock to a large stockpot. Bring to a boil. Once boiling, add in the seasonings: 1/4 teaspoon dried marjoram, dried sage, crushed dried rosemary, dried thyme, and the bay leaf. Reduce the heat to a simmer. Stir in the 3 cups prepared and shredded rotisserie chicken. Add in the roasted veggies (except for the garlic). Then add in the 2 cups rinsed and dried, chopped kale. Remove the garlic from the foil. Press the garlic out of the papery skin onto a cutting board. Use the side of a large chef's knife to press down the garlic and mash to a paste. Add as much of this paste as you'd like to the soup. Stir everything together and cook for 2-3 minutes or until kale is wilted to desired preference.SERVE: Taste and adjust seasonings to preference adding more salt and pepper as desired. Serve the soup and garnish individual bowls with freshly grated Parmesan cheese (I like to grate with a microplane) and fresh thyme if desired. Recipe NotesNote 1: Broth: Instead of chicken broth, you can use chicken bouillon powder and hot water or chicken Better Than Bouillon® and hot water. I use chicken Better Than Bouillon and hot water and find it adds a lot of flavor and the right amount of salt. If using regular chicken stock, make sure to taste often and season as needed. Note 2: Chicken: If you'd rather cook your own chicken breasts instead of using rotisserie chicken, use large breasts (about 1.25 pounds each) and follow the directions below: Add the 9 cups of chicken broth or stock to a large stockpot and bring to a boil. Slice the large chicken breasts into 3 even pieces, which helps the chicken cook quicker. Place the chicken pieces in the boiling water, season generously with salt and pepper, and cover with a lid. Let the chicken boil until cooked through, about 10 minutes (check the temperature with a food thermometer; it should be 165 degrees F). Lower the heat to a simmer, remove the chicken breasts to a cutting board, and allow to cool slightly. Shred the chicken and return it to the pot. (You may want to add a few additional cups of chicken broth). Nutrition FactsServing: 8servings | Calories: 304kcal | Carbohydrates: 21g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 1316mg | Potassium: 919mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16031IU | Vitamin C: 109mg | Calcium: 152mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Sweet Potato Enchiladas by Chelsea Lords Delicious, meatless Sweet Potato Enchiladas are chock full of delicious and good-for-you vegetables, brown rice, black beans and salsa. This meal is a quick, family-friendly dinner! Sweet Potato Enchiladas These Sweet Potato Enchiladas are a game changer! I whipped them up often during my college days, and they were one of the first dishes I introduced to my husband. He used to be all about meat in every meal, but these veggie-filled wonders made him rethink that. Trust me, they’re just as hearty and satisfying as any meat dish out there. In this post, I’ll show you how to nail these enchiladas, top them off just right, throw in some cool variations (like a simple homemade taco seasoning), and prep them for later or freezing. Let’s get started! Ingredients In Sweet Potato Enchiladas These wholesome ingredients not only pack a nutritional punch but also elevate the enchiladas to the delicious dinner they are. Brown rice: Gives a filling base and helps hold everything together. Olive oil: Helps cook and sauté the veggies. Sweet potatoes & bell peppers: Add a sweet flavor and a nice texture to the mix. Taco seasoning: Gives a spicy kick to the filling. Minced garlic: Brings in depth and aroma. Black beans: Boosts the protein and adds some bite. Salsa: Lends tanginess and moisture to both the filling and baking dish. Lime juice & cilantro: Together, they offer a fresh, citrus-herby touch to the filling. Cheddar cheese: Melts for a creamy texture and savory taste. Red enchilada sauce: Moistens and flavors the enchiladas during baking. Tortillas: Wraps up the filling to make the enchiladas. QUICK TIP For a quick enchilada seasoning, either grab a taco seasoning packet or make your own mix: combine 1 tablespoon chili powder, 1 teaspoon each of paprika and cumin, and 1/2 teaspoon each of oregano, roasted garlic powder, sea salt, and cracked pepper. Whisk them in a bowl, and it’s ready to use! To prep ahead, mix several batches and store for later. How To Make Sweet Potato Enchiladas Cook Veggies: In a big pan with some olive oil, cook the cut-up sweet potatoes until they’re a bit soft and have a light brown color, about 7 minutes. Add bell peppers and cook for another 3-4 minutes. Add Flavor: Mix in your spices and garlic. Turn the heat down a bit so nothing burns. Mix in Beans: Add black beans to the pan and stir them around. Add Extras: Pour in salsa, cilantro, and lime juice. Add Rice: Mix in your cooked rice. Give it a taste and add more spices if you want. Fill & Roll: Put some filling and cheese on a tortilla, roll it up, and put it in a baking dish. Bake: Pour some enchilada sauce and cheese on top, then bake. When it’s done, add any toppings you like. Enjoy! What to top your Sweet Potato Enchiladas with Whatever you like to top enchiladas with will likely work here. Below are some of our favorites: Fresh lime: The juice and individual wedges so people can add more to their sweet potato black bean enchiladas. Fresh cilantro: Sprinkle on finely diced or a big handful if you love cilantro. Pico de gallo or a fresh tomato: Add a scoop of pico or dice up some cherry tomatoes to add on top. Fresh avocado: Thinly sliced or chopped, avocado adds so much to this dish. (A scoop of guacamole also works great.) Sour cream: Fat-free or lite work great! You can also use plain Greek yogurt. Jalapeños: If you want some heat, add some thinly sliced jalapeños right on top. VARIATIONS Switch It Up Add an onion: Add 1/2 cup diced yellow onion when sautéing the sweet potatoes. Sweet peppers: You can leave them out or substitute a green or poblano pepper. Roasted sweet potato enchiladas: If you’d rather have roasted sweet potatoes (instead of cooking in the skillet), check out this post for making roasted sweet potatoes; use those in this recipe instead. Make a black bean sweet potato enchilada casserole: Instead of enchiladas by following this recipe. Reduce calories: You can use reduced-fat Cheddar cheese (and less of it) and fat-free sour cream. Add heat: If you like things spicy, add in a can of fire-roasted diced green chiles. You could also add a diced jalapeño pepper to the enchiladas. Another way to add more heat would be to add an extra 1/2 teaspoon chili powder and 1/8 teaspoon cayenne pepper. STORAGE Enchiladas are freezer-friendly! Assemble without baking, store in a freezer-safe pan, cover with plastic wrap and foil, and freeze up to 3 months. Bake from frozen for 50-60 minutes. The filling can also be frozen and thawed as needed. Remember to follow general freezing guidelines for best outcomes. For refrigerating enchiladas, place them in an airtight container or tightly wrap them, and store on the middle fridge shelf. They’re best consumed within 3-4 days. Keep wet toppings separate to retain tortilla quality, and always reheat thoroughly before serving. More Sweet Potato Recipes: One skillet Sweet Potato Burrito Bowl Sweet Potato Quinoa Salad with a lemon vinaigrette Crockpot Sweet Potato Stew Stuffed Sweet Potatoes Southwestern-inspired Baked Sweet Potatoes quick and easy FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sweet Potato Black Bean Enchiladas 5 from 14 votes - Review this recipe Delicious, meatless Sweet Potato Enchiladas are chock full of delicious and good-for-you vegetables, brown rice, black beans and salsa. This meal is a quick, family-friendly dinner! SAVE TO RECIPE BOX Print Recipe Sweet Potato Black Bean Enchiladas 5 from 14 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Delicious, meatless Sweet Potato Enchiladas are chock full of delicious and good-for-you vegetables, brown rice, black beans and salsa. This meal is a quick, family-friendly dinner! Course Dinner, Vegetarian Cuisine Mexican, Vegetarian Keyword Sweet Potato Black Bean Enchiladas, Sweet Potato Enchiladas Prep Time 20 minutes minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 12 enchiladas Chelsea Lords Calories 334kcal Author Chelsea Lords Cost $11.20 Ingredients▢ 2 cups cooked brown rice (made from 1 cup uncooked rice)▢ 3 tablespoons olive oil, divided▢ 2 cups diced sweet potatoes, in 1/2 inch cubes▢ 1 cup sweet bell peppers, very thinly sliced▢ 1 packet taco seasoning Note 1▢ 1/2 teaspoon minced garlic▢ 1 can (15.25 ounces) black beans, drained and rinsed▢ 1 and 3/4 cup salsa, divided; I used mild▢ 2 tablespoons freshly squeezed lime juice▢ 1/4 cup chopped cilantro▢ 2 cups shredded Cheddar cheese, divided▢ 1 cup red enchilada sauce▢ 12 white or whole-wheat tortillas▢ Optional: sour cream, extra salsa, cilantro, green onions InstructionsSWEET POTATOES & PEPPERS: Peel and chop the sweet potatoes into small pieces. In a large skillet (12 inches), combine 2 tablespoons olive oil and the sweet potatoes over medium-high heat. Cook until the potatoes begin to get tender (about 8 minutes) and then add in the 1 cup of thinly sliced sweet peppers (remove stems and seeds and chop) with the last tablespoon of olive oil. Cook for an additional 3-4 minutes.SPICES: Add in the taco seasoning packet or homemade taco seasoning (see note 1) and 1/2 teaspoon minced garlic. Saute for 1-2 minutes or until fragrant. Add in the 1 can of drained and rinsed black beans. Stir for another 30 seconds to a minute. FINISH FILLING: Remove the skillet from the heat, and stir in 1 cup salsa, 2 tablespoons lime juice, and 1/4 cup chopped cilantro. Stir. Add in the cooked rice and stir again to combine. Taste the filling and adjust seasonings to preference (increase any spices; add salt and pepper).ENCHILADA PREP: Preheat the oven to 350 degrees F and grease a 9x13-inch pan with nonstick spray. Add the remaining 3/4 cup of salsa to the bottom of the pan and spread evenly with a wooden spoon.FORM ENCHILADAS: Scoop 1/2 cup of the mixture onto the left side of a tortilla. Sprinkle with a handful of Cheddar cheese -- about 1 and 1/2 tablespoons. Roll up tightly. Place the enchilada seam-side-down into the prepared pan. Repeat until the pan is filled with enchiladas. (I usually fit 8 in a 9x13 pan and save the remaining 4 to make in an 8x8 pan.)BAKE: Pour 1 cup red enchilada sauce over the enchiladas and sprinkle with 1 cup of cheese. Bake for 15-20 minutes or until the cheese is melted and the enchiladas are warmed through.GARNISH: Remove and serve with sour cream, extra salsa or freshly chopped tomatoes, additional cilantro, additional limes/lime juice, and/or ripe avocado or guacamole. Recipe NotesNote 1:Taco seasoning: To make homemade taco seasoning, combine the following in a small bowl and whisk together: 1 tablespoon chili powder, 1 teaspoon paprika and 1 teaspoon cumin, 1/2 teaspoon oregano and 1/2 teaspoon roasted garlic powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon freshly cracked pepper. Make up several batches of this and save for the next time you need more! Nutrition FactsServing: 12servings | Calories: 334kcal | Carbohydrates: 44g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 1158mg | Potassium: 434mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4507IU | Vitamin C: 21mg | Calcium: 200mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
