Salsa Verde by Chelsea Lords Salsa Verde is our favorite green salsa; instead of tomatoes we use tomatillos–they give this sauce its distinct green color and flavor. This salsa is zesty, tangy, and has a nice underlying smoky flavor from broiling. Grab some chips– you’re going to need them! Homemade Salsa Verde Recipe Dip lovers, celebrate! You aren’t left wanting anymore with just our red salsa recipe, because we’ve finally perfected our idea of the best Salsa Verde! We’ve gone through bags of chips, prepared our favorite Salsa Verde Chicken a few times, and used it in our easy slow cooker Salsa Verde Chicken Soup. Obsessed a little? Yes, and we aren’t ashamed of it! What Is Salsa Verde? If you aren’t familiar, salsa verde is a type of spicy green salsa in Mexican cuisine, highlighting tomatillos and green chili peppers. The tomatillo-based salsa dates back to the Aztec Empire (documented by Spanish physician Francisco Hernandez). It’s a vibrant green sauce with a tangy and zesty flavor, a hit of spice, and welcome smokiness. Typically you’ll find this salsa served with chips, but it’s a great addition to so many dishes as a way to boost flavor and add texture. QUICK TIP Never used tomatillos before? They look like green, unripe tomatoes, and come in a dry, leafy husk that wraps around the outside. They taste nothing like tomatoes, though. They’re tart and sweet, not as juicy, and provide a zesty flavor that tomatoes can never match. When you remove the husk you’ll notice a slightly sticky substance. Just rinse that off and proceed with the recipe! Why Make Your Own Salsa Verde? If you’ve ever had homemade Salsa Verde, you likely need no convincing. If you haven’t though, I get it: what’s all the hype? You can customize it to your preference. This is the main reason we started making our own and haven’t ever gone back! Love spice? Great, it’s easy to bump up. Want it mild? Scale to your preference. It’s nice to be able to emphasize flavors you love more (like lime, cilantro, etc.) or minimize flavors you don’t care for as much. Economical. When you make your own, you can also make as much (or little) as you’d like to minimize food waste or spending at the grocery store. You pay a premium for someone else to make this sauce for you. The ingredients for this sauce are inexpensive and you can make it in bulk and freeze the leftovers. (Frozen leftovers are just as easy to use as opening up a can!) It’s easy. Truly, making your own salsa verde is quick and simple — you’ll be amazed how fast it comes together. Salsa Verde FAQs1What is the difference between salsa and salsa verde?“Verde” means green and the base is typically made with tomatillos. Salsa (red salsa, that is) is made from tomatoes. 2What does verde mean?Verde is Spanish for green, so salsa verde means green sauce. 3Why is salsa verde so spicy?The spice can widely vary from one brand of salsa verde to another. This is because it all comes down to what peppers or chiles are used. Some chiles/peppers are extremely mild while others are very spicy. 4Is salsa verde good for you?Salsa verde is quite good for you! It’s packed with nutritious ingredients — primarily tomatillos! These little green fruits are packed with potassium, vitamin C, and have anti-inflammatory properties as well as antioxidants. Besides the tomatillos, there are peppers, onion, and cilantro, which provide more fresh-veggie nutrition. 5What are tomatillos?Tomatillos are small, green fruits that look somewhat like green tomatoes even though the two aren’t related. They have a dry, leafy husk and a tart, slightly fruity taste. They are extremely versatile and the main ingredient in our cilantro salsa verde! When I say tomatillos are fruits, I say it in the same vein as when I say a tomato is also a fruit. They’re savory, even though biologically, they are fruit. Below are a few tips: Aim to find tomatillos that are roughly the same size so they’ll roast evenly in the oven. Look for tomatillos with husks that are relatively tight with firm fruit inside. Firm is that sweet spot between rock-hard and squishy. Avoid tomatillos with loose husks that are shriveled, discolored, or spotted. To remove the husks, pinch them back and pull them off from the fruit — the husk should peel off easily. The fruit underneath will be sticky from the husks, so give them a quick rinse in warm water before using. 6Is salsa verde spicy?As written I’d rate this recipe as medium spicy. It does all depend on the jalapeños used– there is a great amount of variation in heat from pepper to pepper. How To Make Salsa Verde Broil: Remember that promise of smoky flavor? We get that here! Broil the jalapeños and tomatillos until charred all over. This adds loads of flavor with so little effort. Blend: Once ingredients are nice and charred, transfer them to a blender with the rest of the ingredients. Pulse until you’ve got the perfect consistency. Taste and season: Don’t forget to give the Salsa Verde a quick taste and adjust seasonings until the flavors are just how you like them. Chill: The salsa will seem a bit thin at first — this is normal. Allow time for the sauce to thoroughly chill, it thickens quite a bit in the fridge. (The pectin in the tomatillos is responsible for the thickening.) Recipe Tips Tomatillos: Try to use tomatillos roughly the same size. They should be firm to the touch, but not rock hard or squishy. Avoid tomatillos with loose husks that are shriveled or discolored. To prepare for this recipe: Pinch off the husks, scrub clean (they’re sticky) under warm water. Dry, and leave them whole to broil. Modify the heat: If you aren’t a fan of intense heat, be sure to remove the seeds and ribs from the jalapeños before tossing them into the food processor. You can even slightly reduce the amount, but keep in mind that tomatillos are fairly sweet. The jalapeños help balance the sweetness. On the flip side, if you love spice, leave in as many ribs and seeds as you can handle! No cilantro: If you don’t love cilantro, just leave it out. Try adding extra lime juice instead. STORAGE Can You Freeze Salsa Verde? Store leftovers in an airtight container (we like to use Mason jars) and seal the top. Keep in the fridge for 4-7 days. (If a film begins to develop on the top or it smells off, you’ll know it’s not longer good to use.) Freeze extra salsa by placing it in freezer-safe plastic bags. Thaw overnight in the fridge. We haven’t personally tried canning this salsa, but check out this great resource by Heartbeet Kitchen for more information. How Do You Eat Salsa Verde? Beyond serving Salsa Verde with chips and calling it a day, this sauce enhances the flavor of so many dishes! It’s also a nice textural addition to so many recipes: Top. Add to your favorite tacos, burritos, tostadas, crunch-wraps, quesadillas, enchiladas (really any tortilla-based meals). Finishing Sauce. Drizzle over grilled chicken, fish, or steak (or black beans/refried beans if you’re vegetarian). Add to a bowl. Replace other sauces or guacamole with a scoop of salsa verde instead in your favorite taco bowl or chicken burrito bowl. Add to your favorite breakfast. Salsa verde is amazing drizzled over scrambled eggs, added to breakfast burritos, or used to amp up the flavor in a breakfast casserole! Replace salad dressing. If you have a hearty and loaded salad, this salsa can stand in for the dressing nicely. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Salsa Verde 5 from 1 vote - Review this recipe Salsa Verde is our favorite green salsa; instead of tomatoes we use tomatillos, which give this sauce its distinct green color and flavor. This salsa is zesty, tangy, and has a nice underlying smoky flavor from broiling the veggies. Grab some chips, you're going to need them! SAVE TO RECIPE BOX Print Recipe Salsa Verde 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Salsa Verde is our favorite green salsa; instead of tomatoes we use tomatillos, which give this sauce its distinct green color and flavor. This salsa is zesty, tangy, and has a nice underlying smoky flavor from broiling the veggies. Grab some chips, you're going to need them! Course Appetizer, condiment, Dip, sauce Cuisine Healthy, Mexican, Vegetarian Keyword Salsa Verde Prep Time 20 minutes minutes Cook Time 10 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 30 minutes minutes Servings 8 -12 as an appetizer with chips Chelsea Lords Calories 17kcal Author Chelsea Lords Cost $5.62 EquipmentSheet panFood processor or Blender Ingredients▢ 1-1/2 pounds (9-12) tomatillos (Note 1)▢ 1-2 small jalapeños (Note 2)▢ 1/2 cup coarsely chopped white or yellow onion▢ 1/2 cup coarsely chopped cilantro▢ Fine sea salt and pepper▢ 1/2 teaspoon ground cumin▢ 1 teaspoon white sugar, optional▢ 1 tablespoon coarsely chopped garlic (~2-3 cloves)▢ 2-4 tablespoons fresh lime juice▢ 1-1/2 teaspoons white wine vinegarUS - Metric USMetric InstructionsBROIL TOMATILLOS: Place the oven rack about 4 inches below the heat source and preheat broil to high. Prep tomatillos (Note 1) and add those along with jalapeños (Note 2) to a sheet pan. Broil for 5 minutes or until blackened and beginning to blister. Remove the baking sheet and use tongs to carefully flip the tomatillos and jalapeños to the other side. Broil for another 3-5 minutes or until thoroughly blistered and nicely charred black. BLEND OR PROCESS: Meanwhile, in a large food processor or blender add in all the other ingredients, seasoning to taste with salt and pepper (I add 1-1/4 tsp fine sea salt and 1/2 tsp pepper). (Start with less lime juice and add more later to taste.) Pulse 15-20 seconds to break down.ADD TOMATILLOS: Add charred tomatillos and jalapeños to food processor/blender. Pulse until mixture is mostly smooth with no large chunks. Scrape down the sides as needed. Taste and add any extra lime juice, salt, and/or pepper as needed until flavors are vibrant. It will seem a bit thin at first -- this is normal. Allow time for the sauce to thoroughly chill, it thickens quite a bit in the fridge. (The pectin in the tomatillos is responsible for the thickening.)CHILL: Transfer salsa verde to an airtight container and refrigerate for at least 1 hour. Enjoy with chips or in your favorite dishes! Video Recipe NotesNote 1: Tomatillos: Try to find tomatillos roughly the same size. They should be firm to the touch, but not rock hard or squishy. Avoid tomatillos with loose husks that are shriveled or discolored. To prepare for this recipe: Pinch off the husks, scrub clean (they're sticky) under warm water. Dry, and leave them whole to broil. Note 2: Jalapeños: Leave these whole for broiling. Then, if you aren’t a fan of heat, be sure to remove the seeds and ribs before throwing them in the food processor. If you're very concerned about any spiciness, add small amounts of jalapeños at a time (keep in mind, not all jalapeños pack the same amount of heat -- there can be a lot of variation!) Note that tomatillos are fairly sweet and the spice of the jalapeños helps balance the sweetness. (On the flip side, if you love spice, leave in as many ribs and seeds as you can handle!) Nutrition FactsServing: 1serving | Calories: 17kcal | Carbohydrates: 3.5g | Protein: 0.5g | Fat: 0.4g | Sodium: 195.1mg | Fiber: 0.8g | Sugar: 2.1g 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.
Quinoa Fajitas by Chelsea Lords These Quinoa Fajitas are probably unlike any fajitas you’ve ever tried! The filling is made up of loads of veggies, shredded chicken, and quinoa! Dump everything into a slow cooker and forget about it until dinner time. Once everything is cooked, shred the chicken and layer the filling into warmed tortillas. Add your favorite fajita toppings like cheese, sour cream, cilantro, and fresh lime juice. Quinoa Fajitas The aim of this recipe is to deliver a nutrition-packed, ultra-flavorful meal that can be prepared in no time at all! In my experience, it’s pretty hard to find a quick slow cooker meal that’s also nutritious. Instead of dumping in cans of condensed soup, we’re adding in some fresh, some frozen, and some canned veggies. Now before you say that quick and slow cooker are mutually exclusive, what I’m talking about is the prep time. If you can throw it all in and go, in my book, that’s quick. This meal is also very easily made vegetarian and while it may seem there’s not a whole lot of protein in these quinoa fajitas, they’re actually packed with protein. Both black beans and quinoa are excellent sources of plant-based protein. If vegetarian is not your aim, then go ahead and pair this recipe with chicken for some protein-packed fajitas that are ultra-satiating! QUICK TIP Typically the more protein in a dish, the more satiating it is. This means you’ll be fuller for longer and more protein helps to curb cravings among other things. Quinoa Fajitas Shortcut Tips To ensure the prep for this dish is as quick as possible, we minimize the number of fresh veggies required. So while there aren’t any onions or garlic in this dish, we add garlic and onion powder instead. (Feel free to add in garlic and onion if you prefer; I’d sauté them first since they might not soften enough in the slow cooker.) Buy pre-chopped butternut squash or sweet potatoes to save prep time. A lot of stores sell these ready-chopped veggies in the produce section of the store. Look for frozen, thinly sliced peppers (usually in a package with onions) instead of thinly slicing fresh peppers. Again, you’ll find these in the produce section and also in the freezer aisle. Add fire-roasted tomatoes. This type of tomato is charred over a flame before being crushed and canned. Contact with that flame brings out the tomato’s sweetness and gives a distinct smoky flavor. Essentially, you’re getting more flavor without any extra work. Use a fajita seasoning mix. Instead of measuring out individual spices, you can use a packet instead. If opting for the packet, I recommend getting a good quality brand to ensure these Quinoa Fajitas have enough flavor. Homemade fajita seasoning Instead of using a packet of fajita seasoning, here is a recipe for a homemade blend (the yield is the same quantity as 1 packet). While packets are the quickest, if you have the time, homemade tastes the best, is more economical, and you know exactly what’s in it. This is important if you’re concerned about additives, gluten, or animal products. 2 teaspoons ground chili powder (use McCormick® for less heat) 1 teaspoon EACH: paprika, fine sea salt, white granulated sugar, ground cumin 1/2 teaspoon EACH: onion powder, garlic powder 1/8 teaspoon: ground cayenne pepper (increase or decrease depending on heat preference) QUICK TIP While you’re at it, make up several batches of this fajita seasoning blend. Package them in individual serving-sized packages and store them in the pantry. They’ll be just as easy to use as the store-bought mixes! Quinoa Fajita Notes Cut the sweet potatoes into even and small (1/2-inch) cubes. If the potato pieces are too large, they won’t get tender in time. Cook on high. This recipe doesn’t cook well on the low setting. The quinoa needs higher heat to “pop” and cook through. Generously grease the slow cooker or use a liner. Quinoa tends to stick to the bottom of the pot. Use good-quality vegetable or chicken stock. I highly recommend Swanson’s® vegetable or chicken stock (not sponsored) which I’ve found to have the most robust flavor for a store-bought stock. Make vegan/vegetarian. Replace the chicken broth/stock with vegetable stock/broth and leave out the chicken (no other changes necessary). For toppings, stick to vegan alternatives if vegan. Topping Suggestions These Quinoa Fajitas are delicious, but the toppings really seal the deal. Our “must-have” toppings include extra-sharp Cheddar cheese, fresh lime, and a thinly sliced avocado. Here are some other ideas: Cotija cheese Chopped cherry tomatoes Fresh-chopped cilantro or thinly sliced green onions A squeeze of fresh lime A large scoop of sour cream (we use fat-free to keep these on the light side); you can also use Greek yogurt. Sliced avocado or scoop of guacamole Pickled red onions (I share a quick pickled red onion recipe on these chicken tinga tacos) More quinoa recipes Quinoa Fried Rice with loads of veggies Quinoa Corn Salad with a chipotle vinaigrette Caprese Quinoa Salad with a balsamic vinaigrette Quinoa Tacos made in the slow cooker Quinoa Chili with sweet potatoes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Quinoa Fajitas 5 from 6 votes - Review this recipe These Quinoa Fajitas are probably unlike any fajitas you've ever tried! The filling is made up of loads of veggies, shredded chicken, and quinoa! Dump everything into a slow cooker and forget about it until dinner time. Once everything is cooked, shred the chicken and layer the filling into warmed tortillas. Add your favorite fajita toppings like cheese, sour cream, cilantro, and fresh lime juice. SAVE TO RECIPE BOX Print Recipe Quinoa Fajitas 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Quinoa Fajitas are probably unlike any fajitas you've ever tried! The filling is made up of loads of veggies, shredded chicken, and quinoa! Dump everything into a slow cooker and forget about it until dinner time. Once everything is cooked, shred the chicken and layer the filling into warmed tortillas. Add your favorite fajita toppings like cheese, sour cream, cilantro, and fresh lime juice. Course Dinner, Main Course Cuisine American, Mexican Keyword Quinoa Fajitas Prep Time 30 minutes minutes Cook Time 4 hours hours Total Time 4 hours hours 30 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 587kcal Author Chelsea Lords Cost $6.73 Equipment6 quart slow cookerOlive oil cooking spray Ingredients▢ 1 cup (190g) uncooked quinoa▢ 3/4ths pound (11 oz.; 330g) boneless skinless chicken thighs (or breasts) optional Note 1▢ 1 and 1/2 cups (205g) frozen corn (or 1 can corn)▢ 1 can (15.25 oz.; 432g) black beans, drained and rinsed▢ 2 cans (14.5 oz.; 411g EACH) fire-roasted crushed tomatoes, undrained▢ 1 cup (250g) chicken stock or broth or vegetable broth▢ 2 cups (270g) sweet potatoes peeled and chopped into small 1/2-inch pieces▢ 1 and 1/2 cups (170g) thinly sliced sweet bell peppers, (I used 1/2 an orange and 1/2 of a red pepper)▢ 1 fajita seasoning mix Note 2▢ Flour or corn tortillas▢ Toppings: shredded sharp Cheddar cheese, low-fat sour cream, cilantro, fresh lime, chopped avocado or guacamole, cherry tomatoes InstructionsPREP: Thoroughly rinse the quinoa in a fine-mesh sieve. Drain and rinse black beans. Peel and dice the sweet potato (small pieces to cook in time!). Thinly slice the pepper(s) and then cut the long pepper strips in half lengthwise.SLOW COOKER: Generously spray the slow cooker with nonstick olive oil spray or insert a liner. Combine the quinoa, chicken (See Note 1; be sure to cut each breast into 4-5 even pieces and each thigh into 3-4 even pieces), corn, black beans, crushed tomatoes, chicken broth, sweet potatoes, and peppers in the slow cooker. Add in the fajita seasoning mix or seasonings listed in Note 2. Gently stir everything together and press down to submerge the chicken below everything else.COOK: Cook for 3-1/2 to 4 hours on high, watching it carefully so the quinoa doesn't burn (avoid opening the slow cooker and checking-- this disrupts the heating). I don't recommend cooking this meal on low; the quinoa gets too mushy. Cook until the chicken shreds and the quinoa has popped. Remove the chicken and thinly slice or shred with two forks. Gently stir everything together and taste for seasonings, adding additional salt and pepper as needed.SERVE: Spoon filling into charred or warmed (See Note 3) flour or corn tortillas and top with optional toppings. For us, fresh lime, fresh cilantro, sour cream, and Cheddar cheese are must-have toppings! Recipe NotesInstant Pot: I recently tested this recipe in the pressure cooker/instant pot and it was too mushy and the chicken was undercooked. I'd stick with the slow cooker for this recipe! Note 1: For a vegetarian meal, simply leave out the chicken-- no other changes necessary. We've found thighs remain the most tender, but breasts can be used. Cut the thighs or breasts into smaller pieces before adding them to the slow cooker so they can cook through in time. Submerge the meat in the cooking liquid. Make this recipe vegan by following the previous suggestions and using non-dairy toppings. Note 2: Make your own fajita seasoning mix! Here's the blend to use instead of a packet: 2 teaspoons ground chili powder (use McCormick for less heat) 1 teaspoon EACH: paprika, fine sea salt, white granulated sugar, ground cumin 1/2 teaspoon EACH: onion powder, garlic powder 1/8 teaspoon: ground cayenne pepper (increase or decrease depending on heat preference) You can make this recipe in bulk and put in individual-serving packets. Scoop out 1 tablespoon for each packet. Note 3: Here’s how we char the tortillas (optional): Spray both sides of the tortillas with cooking spray. I use an olive oil-based spray (canola works as well) and give each side a good spritz. Very lightly char each side of the tortilla over an open flame on the stovetop. If you don’t have an open flame, warm for 10-15 seconds in a skillet. Immediately remove the tortilla from the heat and fold in half. Place under a towel and repeat until all the tortillas are charred. Nutritional information was calculated using corn tortillas. Nutrition FactsServing: 1serving | Calories: 587kcal | Carbohydrates: 103g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 355mg | Potassium: 1693mg | Fiber: 19g | Sugar: 13g | Vitamin A: 13363IU | Vitamin C: 94mg | Calcium: 149mg | 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.
Egg Roll Noodles by Chelsea Lords Take the filling from your favorite egg roll recipe, saute it all together in a skillet, add some noodles, and you’ve got Egg Roll Noodles! These Egg Roll Noodle bowls are packed with fresh veggies, ground meat, lots of noodles, and the best sauce! Pair Egg Roll Noodles with a quick salad like this winter fruit salad. Within minutes of sharing the recipe for this Egg Roll in a Bowl, I received an email asking how exactly to add noodles to the dish. Should we double the sauce? What kind of noodles? Do the veggies stay the same? Instantly I was intrigued with the idea and determined to make “egg roll noodles” a thing! I’m so grateful for the email (Thanks Sara!) because this dish is unbelievably good! Sauce-coated noodles, crisp-tender veggies, and perfectly browned pork? Egg Roll Noodles: I’m IN. Egg Roll Noodle ingredients: Below are the main noodle ingredients (excluding the sauce). I’m sharing some short-cut ideas and possible variations with each ingredient. Onion: We thinly slice the onion for this recipe, but if you’re looking for a shortcut (and as little chopping as possible), use pre-diced onions or frozen diced onions from the grocery store. Cook frozen onions just until water is evaporated. Garlic: Use finely minced garlic cloves or use jarred, minced garlic for quicker prep. Ginger: Again, speed things along with finely minced ginger or use ginger paste. If you have neither on hand, add 1/2 teaspoon ground ginger. Ground pork: We like ground pork best for flavor, but ground beef, ground chicken, or ground turkey will all work in Egg Roll Noodles. Red pepper: Any sweet pepper works, or use a different veggie entirely such as water chestnuts, mushrooms, broccoli, or bean sprouts. Green cabbage: You only need 3 cups for this recipe, so save the rest and use in this Chicken Chow Mein later on in the week! You can also opt to use part of a bag of coleslaw (pre-chopped cabbage) as a time saver. Matchstick carrots: This recipe requires 3/4 cup, so the leftover carrots will be delicious in this Broccoli Cheddar Soup. Ramen noodles: Discard the seasoning packets and just use the noodles. You can also use chow mein noodles instead of ramen; just make sure to have the right amount — 9 ounces is perfect for these Egg Roll Noodles. How to make Egg Roll Noodles The step-by-step photos above correlate to the numbered descriptions below. Sauté the thinly sliced onions for a few minutes, in a good-sized skillet, until they start to become translucent. Add in the garlic and ginger. Brown the ground pork (or other ground meat). Scoot the onions, garlic, and ginger to the sides of the pan while browning the meat. Integrate the browned, crumbled, and fully cooked ground pork with the onion, garlic, and ginger. Mix in the red bell pepper, chopped cabbage, and matchstick carrots. Cook everything down for a couple of minutes over high heat. Add in noodles (cooked and drained) right on top of everything. Drizzle in the sauce and then vigorously toss everything with tongs until the sauce is integrated and coats everything nicely. Time to dig into these Egg Roll Noodles! Sauce ingredients The sauce truly makes these Egg Roll Noodles outstanding, and it’s as easy as whisking everything together in a small bowl. Below I’ve listed the individual ingredients and possible substitutions. The sauce is very similar to my Egg Roll in a Bowl recipe with a few key changes that are important for overall flavor. Soy sauce: Use reduced or low-sodium soy sauce so this dish isn’t too salty. After all, you can always add some salt at the end, but you can’t take it away. Chicken broth or stock: Again, I recommend low-sodium products so you can control the amount of salt in this dish. If using beef, however, use beef stock or broth. Cornstarch: This helps thicken the sauce. Here is a list of substitutes if needed. Sesame oil: For a great authentic flavor, sesame oil really delivers! (This oil is typically found with Asian ingredients area, rather than with the other oils in the grocery store.) Sesame oil is a finishing oil, which makes it great to drizzle on at the end. Rice vinegar: This balances the sauce and adds a subtle tang. If you see a label saying rice wine vinegar, it’s the same thing. Brown sugar: Another balancing ingredient. Oyster sauce: This ingredient gives this dish a restaurant-quality feel and adds the perfect umami flavor. Sriracha sauce: Sriracha adds heat and flavor to the dish. You can of course reduce (or even omit entirely) this if you’re not a fan of heat. And alternatively, add more or drizzle extra on your plate if you love the burn! More easy dinner recipes: Black Pepper Chicken 30-minute stir fry Rotisserie Chicken Tacos shortcut tacos Asian Steak Bites with a dipping sauce Taco Lettuce Wraps with homemade taco seasoning Crispy Chicken Salad with honey BBQ dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Egg Roll Noodles 5 from 20 votes - Review this recipe Take the filling from your favorite egg roll recipe, saute it all together in a skillet, add some noodles, and you’ve got Egg Roll Noodles! They're packed with fresh veggies, ground meat, lots of noodles, and the best sauce! SAVE TO RECIPE BOX Print Recipe Egg Roll Noodles 5 from 20 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Take the filling from your favorite egg roll recipe, saute it all together in a skillet, add some noodles, and you’ve got Egg Roll Noodles! They're packed with fresh veggies, ground meat, lots of noodles, and the best sauce! Course Dinner Cuisine Chinese Keyword Egg Roll Noodles Prep Time 20 minutes minutes Cook Time 10 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 658kcal Author Chelsea Lords Ingredients▢ 3 packages (3 ounces EACH) ramen noodles, seasoning packets discarded (Note 1)▢ 2 tablespoons vegetable oil, divided▢ 1/2 large yellow onion very thinly sliced▢ 1/2 tablespoon EACH: finely minced garlic and finely minced ginger (~2-3 cloves garlic, and ~1 inch piece ginger)▢ 3/4ths of 1 pound of ground pork (Note 2)▢ 1 large red bell pepper, cut into very thin strips (~1 heaping cup)▢ 3 cups green cabbage, thinly sliced▢ 3/4 cup matchstick carrotsSauce▢ 1/2 tablespoon cornstarch▢ 3 tablespoons lite soy sauce▢ 1/3 cup low-sodium chicken broth▢ 2 teaspoons sesame oil▢ 1 tablespoon EACH: light brown sugar, rice vinegar▢ 2 tablespoons oyster sauce▢ 1/2 tablespoon Sriracha sauce, optional▢ 1/4 teaspoon white or black pepper, ground▢ Garnish with: 3-4 green onions, a few drizzles of sesame oilUS - Metric USMetric InstructionsSAUCE: Start by whisking together the sauce. In a small bowl, use a fork to whisk together the 1/2 tablespoon cornstarch with 1 tablespoon soy sauce. Once smooth, add in the remaining 2 tablespoons soy sauce, 1/3 cup chicken broth, 2 teaspoons sesame oil, 1 tablespoon light brown sugar, 1 tablespoon rice vinegar, 2 tablespoons oyster sauce, 1/2 tablespoon Sriracha sauce, and 1/4 teaspoon pepper. Whisk until smooth and set aside.VEGGIE PREP: Prepare the rest of your veggies, because the cooking goes quickly! Halve an onion and very thinly slice the half. Finely mince the ginger and the garlic. Thinly slice the cabbage. Remove the stem and seeds from the red pepper and slice it very thinly. Thinly slice the green onions.RAMEN: Discard seasoning packets. Follow package directions to cook the ramen noodles, cooking for 1 minute less than the package directs. Drain noodles and immediately toss with 1 tablespoon vegetable oil. Set aside.COOK PORK: Heat a wok or large, deep saute pan (12 inches minimum) over high heat. Add remaining 1 tablespoon vegetable oil and swirl to coat. Once the oil is shimmering, add in the onion. Reduce the heat as needed and cook for 3-4 minutes and then reduce the heat to medium high. Stir in the ginger and garlic, cooking for 30 seconds to a minute or until fragrant. Push the onions to the edges of the pan, return the heat to high, and add the ground pork in the center of the pan. Let it cook for 30 seconds without touching. Then, use a wooden spoon to break apart the meat into crumbles and cook until it's no longer pink, about 5-7 minutes. Integrate the onions, garlic, and ginger into the pork.COOK VEGGIES: Reduce the heat back to medium high. Add the red pepper, chopped cabbage, and matchstick carrots. It will seem like a lot, but it cooks down quickly. Stir-fry for 2-3 minutes and then add the noodles and the sauce. Continue to cook, tossing everything vigorously with tongs for about 2-4 more minutes or until sauce is absorbed into the mixture and the veggies are all crisp tender.FINISHING: Taste and add additional soy sauce, Sriracha, and salt and/or pepper as needed. Top with green onions and enjoy while hot. Drizzle additional Sriracha or sesame oil on individual plates if desired. Video Recipe NotesNote 1: Noodles: Alternatively, use 9 ounces of chow mein noodles. Note 2: Ground Pork: We usually get packages of 1.5 pounds of ground pork so we save half of it for another recipe or to make these noodles again! If you only have a 1 pound package, you can throw the whole thing in if preferred (as opposed to the 3/4ths a pound the recipe calls for). This will simply make for a slightly meatier dish. Nutrition FactsServing: 4servings | Calories: 658kcal | Carbohydrates: 57g | Protein: 25g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 61mg | Sodium: 2425mg | Potassium: 704mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5361IU | Vitamin C: 76mg | Calcium: 76mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Vegetarian Enchiladas by Chelsea Lords Flavorful and easy Vegetarian Enchiladas are brimming with black beans, corn, peppers, fresh lime, and cheese. We top the enchiladas with sauce, cheese, fresh avocado, and cilantro. Pair these enchiladas with an easy Italian Salad, Cucumber Salad, Roasted Sweet Potatoes, or Roasted Brussels Sprouts! Enchiladas are one of my go-to meals for an easy weeknight dinner and Vegetarian Enchiladas make for an even quicker meal. Without needing time to prepare meat, this meal comes together very quickly. There isn’t a whole lot of veggie chopping either because, again, we’re looking for QUICK prep time! Mission accomplished with this dynamite recipe. But while this dinner is quick, we’re not sacrificing flavor in the slightest. We balance textures, spices, and add a hit of acidity from the fresh lime to create a memorable meal. Today I’m sharing our favorite Vegetarian Enchiladas along with some quick tips, answering some enchilada questions, and giving plenty of variation ideas. Let’s get started! QUICK TIP If you’d like to serve more vegetarian dishes, this is a great one to start with! It has familiar flavors and textures, so hesitant family members will feel comfortable. Once your family is accustomed to vegetarian foods, you can expand the recipes you serve. Vegetarian Enchilada quick tips Use frozen corn or corn cut right off the cob for the best flavor and texture. Freshly grate the cheese. Store-bought cheese has a waxy coating to keep the cheese shreds from sticking together. This coating gives the cheese an “off” flavor and keeps it from melting as well. Toast the spices. Allow the spices to sufficiently toast in the skillet before adding the enchilada sauce. This gives the enchiladas a more robust flavor. Don’t forget the toppings. Some fresh avocado, fresh lime, and fresh cilantro liven up these enchiladas so much. We also love sour cream on the side! Vegetarian Enchiladas FAQs What are the best tortillas for enchiladas? Traditionally, corn tortillas are used, but flour tortillas also work and that’s what I recommend for this recipe. Look for medium-sized 8-inch flour tortillas. To fit a 9×13 or 3-quart pan, you’ll need about 8 tortillas. My favorite flour tortillas for these enchiladas are the unbaked ones by TortillaLand® (or similar brands; not sponsored). They are generally found in the refrigerated section of the grocery store near cheeses. How do you make enchiladas crispy? To avoid soggy enchiladas, you can quickly fry the tortillas in hot oil which is what Bon Appetit recommends. I personally don’t fry the tortillas, just to keep them on the healthier side. (I have found the TortillaLand tortillas do not get soggy as fast, which is why I recommend those.) It’s also important to make sure the filling isn’t too wet or it will make the enchiladas soggy. Make sure to cook through the filling until it resembles the photos above this text. Finally, cover most, but not all, of the enchiladas with the sauce; leave the edges untouched with sauce. That way you’ll get crispy edges– a great textural change from the center of the enchiladas. How do you wrap enchiladas? Lay out the cooked tortilla and spoon 1/2 cup of the filling evenly down the center. Sprinkle cheese on the left side and then tightly roll up the tortilla. Place the filled tortillas in the prepared pan, seam side down. Vegetarian Enchilada variations Vegetarian Enchilada casserole: While this recipe can convert to a casserole, I have a similar popular casserole recipe that I recommend here: Quinoa Enchilada Bake. Add a grain: Add in some cooked and slightly cooled quinoa or rice to the enchiladas (2-3 tablespoons per enchilada); you’ll likely want to bump up seasonings a bit too. Vegetarian Enchiladas without beans: I’d recommend replacing the beans with other veggies such as chopped and sauteed mushrooms and/or zucchini. Get creative with the type of cheese you add: We use Monterey Jack, but sharp Cheddar cheese, Colby Jack, or even pepper Jack would all be delicious. Vegetarian Enchiladas with spinach: It’s easy to add spinach to this recipe! Coarsely chop up about 4-5 ounces fresh baby spinach and saute it with the veggies until wilted. Vegetarian Enchiladas with sweet potato: try this version here! Vegetarian Enchiladas with refried beans: Replace the black beans with pinto beans and mash them down a bit in the skillet. More easy vegetarian meals Vegetarian Chili Healthy Tacos Black Bean Burger Sweet Potato and Black Bean Burrito Bowls Pesto Vegetable Bowls FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Vegetarian Enchiladas 5 from 7 votes - Review this recipe Flavorful and simple to make Vegetarian Enchiladas are packed with black beans, corn, peppers, fresh lime, and cheese. The enchiladas are topped with sauce, cheese, fresh avocado, and cilantro. SAVE TO RECIPE BOX Print Recipe Vegetarian Enchiladas 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Flavorful and simple to make Vegetarian Enchiladas are packed with black beans, corn, peppers, fresh lime, and cheese. The enchiladas are topped with sauce, cheese, fresh avocado, and cilantro. Course Dinner Cuisine American, Vegetarian Keyword vegetarian enchiladas Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 4 servings (2 enchiladas per person) Chelsea Lords Calories 236kcal Author Chelsea Lords Cost $6.51 Ingredients▢ 1 tablespoon olive oil▢ 1/2 small red onion, diced (1/2 cup)▢ 1 medium red bell pepper, diced (3/4 cup)▢ Fine sea salt and freshly cracked pepper▢ 3 cloves garlic, finely minced▢ 1 teaspoon sweet paprika (or smoked paprika for a smokier flavor)▢ 2 teaspoons ground cumin▢ 1/2 teaspoon ground chili powder▢ 1 cup frozen corn▢ 1 can (15 ounces) black beans, drained and rinsed▢ 1 and 1/2 cups red enchilada sauce, divided (homemade or storebought)▢ 1 tablespoon freshly squeezed lime juice▢ 8 (8-inch) flour tortillas (I like cooking up the TortillaLand tortillas for these enchiladas)▢ 2 cups freshly grated Monterrey Jack or Cheddar cheese, separated▢ freshly diced cilantro and avocado, for toppingUS - Metric USMetric InstructionsPreheat the oven to 350 degrees F. In a large skillet, heat 1 tablespoon olive oil and add the diced red onion and diced red pepper. Sprinkle on some salt and pepper to taste (I add 1/4 teaspoon of each) and saute for 4-6 minutes, or until onion is translucent and tender. Add garlic and saute for 30 more seconds or until fragrant. Add in the paprika, cumin, and chili powder. Stir until spices are fragrant, about 1-2 minutes. (Lower the heat as needed to prevent burning.)Add in the frozen corn (no need to thaw), black beans, 1/2 cup enchilada sauce, and fresh lime juice. Lower the heat to medium low and cook, stirring frequently, until the corn is completely defrosted, about 4 minutes. Meanwhile, cook the tortillas according to package instructions (if using raw tortillas). Set aside to let cool.In a 3-quart baking dish (9x13-inch pan), spread 1/2 cup enchilada sauce along the bottom.Add a slightly heaping 1/2 cup of the veggie filling and 2 tablespoons freshly grated cheese to a cooked tortilla and roll up tightly. Place the enchilada, seam side down, in the baking dish. Repeat until you've used up all the veggie filling and 1 cup of cheese (which should evenly fill 8 tortillas).Evenly spread the last remaining 1/2 cup enchilada sauce over the top of the enchiladas. Keep the corners uncovered by enchilada sauce so they get a little crispy in the oven. Sprinkle remaining 1 cup of cheese on top of the sauce.Bake, uncovered for 15-18 minutes, or until the cheese is melted.Remove and serve immediately with diced avocado, cilantro, sour cream and additional lime juice. Video Nutrition FactsServing: 4servings | Calories: 236kcal | Carbohydrates: 85.7g | Protein: 34.4g | Fat: 32.1g | Cholesterol: 60.7mg | Sodium: 2159.6mg | Fiber: 10.6g | Sugar: 9.4g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
One Skillet Sweet Potato Burrito Bowl by Chelsea Lords Easy, healthy, and delicious, take a gander at our One-Skillet Sweet Potato Burrito Bowl! This mouth-watering vegetarian meal is filled with tender sweet potatoes, fluffy rice, sweet bell peppers, protein-packed black beans, crisp corn, and your favorite burrito bowl toppings. Pair this sweet potato burrito bowl with a veggie-loaded salad like this Olive Garden Salad or Greek Salad. One-Skillet Sweet Potato Burrito Bowls are inexpensive to make, loaded with good-for-you ingredients, and require minimal clean-up. One skillet! Talk about a dinner win: this is it! Today I’m sharing how to make this easy recipe, some possible ingredient substitutions, and lots of ideas for how to top your burrito bowl. I’m also including a few variation ideas to make this meal your own. Let’s get started! One-Skillet Sweet Potato Burrito Bowl Ingredients: Sweet potato: Diced into 1/2-inch pieces — smallish, so they’ll be tender in the right amount of time. Fire-roasted diced tomatoes: If you’d like to amp up the spice, add in diced tomatoes with green chilies. Frozen corn: Frozen is crispier than canned, but canned can work in a pinch, and so can fresh-off-the-cob kernels. Black beans: Drained and rinsed. Beans are the main protein source for this recipe. Sweet bell pepper: I use mini bell peppers for color variety, but 1 large red, orange, or yellow pepper would work. (Here are some ways to use up your leftovers mini peppers) Freshly minced garlic: Use jarred, minced garlic for quicker prep, or go with 1/2 teaspoon garlic powder in a pinch. Seasonings: Salt and pepper (of course), and then some cumin and chili powder add loads of flavor. Feel free to add in some paprika (about 1/2 teaspoon) if you’d like. Chicken broth: Use low-sodium if you’re watching salt; chicken stock also works (swap out vegetable broth or vegetable stock for vegetarians). And if you struggle to measure the correct amounts, you might want to try this angled measuring cup. It makes it so much easier! Freshly grated sharp Cheddar cheese: Monterey jack or Colby jack are also great in this recipe. Fresh lime juice: This optional ingredient adds acid and freshness to the dish. Diced cilantro: Another optional ingredient, this adds freshness and flavor to the dish. QUICK TIP Sweet potatoes vs. yams: Many people use the terms yam and sweet potato interchangeably, but really, the two tuberous vegetables are quite different. Chances are strong that the veggies you find in American grocery stores are sweet potatoes. Whether they’re yellow, orange, red or purple, sweet potatoes are what we typically use. Yams are imported and pretty hard to find in the U.S. Yams are also much larger than sweet potatoes; they can get up to 5 feet long and weigh 100 pounds! Yams also have a very rough bark on the outside. You may think sweet potatoes have thick, tough skin, but once you see a yam, you’ll feel differently! Topping suggestions However you like to top any other burrito bowls will likely work here. Below are some of our favorites: Fresh lime: I like to add individual wedges to plates so people can add more to their portions. Pico de gallo or a fresh tomato: Add a scoop of pico or dice some cherry tomatoes for a topper. Fresh avocado: Thinly sliced or chopped. A scoop of guacamole also works great. Fresh cilantro: Finely minced. Sour cream: Fat-free or lite works great. Tortilla strips: If you’re looking to add some crunch, store-bought or homemade tortilla strips will win every time. Variation ideas Add an onion: Sauté 1/2 cup diced yellow onion along with the sweet potatoes. Sweet bell peppers: You can leave them out or substitute a poblano pepper. Make it low calorie: Reduced-fat Cheddar cheese (and less of it) and fat-free sour cream will help you create a lighter burrito bowl. Go vegetarian: This dish isn’t truly vegetarian because of the chicken broth, but it’s easy to substitute in vegetable broth (or stock) instead. Add heat: If you like things spicy, reach for a can of fire-roasted diced green chiles or an extra 1/2 teaspoon of chili powder. You could also add in a diced jalapeño pepper. How to make One-Skillet Sweet Potato Burrito Bowls Sauté: Start by adding the peeled sweet potato cubes to a large skillet with olive oil. Sauté over medium-high heat until mostly tender and starting to brown on the outside, about 7-10 minutes. Add rice: We add in the uncooked rice and saute it for 2-3 minutes to toast it a bit before adding any liquid. I also like to stir in the seasonings here so they can get all toasty and fragrant along with the rice. Add peppers, black beans, frozen corn, fire-roasted diced tomatoes, and chicken broth: Everything else comes in at this point, except for the cheese. Stir: Mix everything well and then bring it all to a boil. As soon as it’s boiling, reduce the heat, cover with a lid, and simmer. Gaze and admire: After it’s finished simmering you’ll see that the veggies are tender, the liquid is absorbed, and rice is nice and fluffy. Truly a masterpiece! Add cheese: Sprinkle the cheese on top, put the lid back on, and let it melt down for a minute. Stir it all together and all that’s left is adding your favorite toppings. Quick tips Large non-stick skillet: I recommend a large skillet since there is a lot of food that goes into the pan. I use a 12-inch skillet for this recipe and it’s the perfect size. Using a non-stick pan is best so the rice doesn’t stick to the bottom and burn. Freshly grated cheese: While you can use packaged shredded cheese, the cellulose coating that keeps the cheese from clumping in the bag makes it resist melting nicely in this dish (and it tends to get greasy). Good canned tomatoes: The tomatoes add so much to this dish, so I highly recommend choosing the fire-roasted variety and going with a good quality brand such as Cento or Muir Glen. More sweet potato recipes: Roasted Sweet Potatoes a reader favorite Loaded Sweet Potato Mexican street corn inspired Roasted Sweet Potato Quinoa Salad Quinoa Enchilada Bake Stuffed Sweet Potatoes Southwestern inspired FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. One Skillet Sweet Potato Burrito Bowls 4.94 from 33 votes - Review this recipe Don't you love a dinner made in just one skillet? Enter Sweet Potato Burrito Bowls: a mouth-watering vegetarian meal with sweet potatoes, rice, sweet peppers, black beans, corn, and toppings such as fresh cilantro, Cheddar cheese, fresh tomato, and sour cream. SAVE TO RECIPE BOX Print Recipe One Skillet Sweet Potato Burrito Bowls 4.94 from 33 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Don't you love a dinner made in just one skillet? Enter Sweet Potato Burrito Bowls: a mouth-watering vegetarian meal with sweet potatoes, rice, sweet peppers, black beans, corn, and toppings such as fresh cilantro, Cheddar cheese, fresh tomato, and sour cream. Course Dinner, Vegetarian Cuisine Mexican, Vegetarian Keyword Sweet Potato Burrito Bowls Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 6 -8 Chelsea Lords Calories 514kcal Author Chelsea Lords Cost $5.98 Ingredients▢ 1 pound sweet potatoes, (heaping 2 cups) cut into 1/2 inch cubes▢ 3 tablespoons olive oil, separated▢ 1 cup white rice▢ 1/2 teaspoon minced garlic▢ 1/2 teaspoon chili powder▢ 1 teaspoon cumin▢ Salt and pepper▢ 1 can (14.5 ounces) petite fire-roasted diced tomatoes▢ 1 can (15.25 ounces) black beans▢ 1 cup frozen corn▢ 2 cups chicken broth (vegetable broth for a vegetarian meal)▢ 1 cup very thinly sliced (or chopped) sweet bell peppers (I used miniature assorted red, yellow, and orange)▢ 2 tablespoons fresh lime juice, optional▢ 1 and 1/2 cups grated sharp Cheddar cheese▢ Optional: 1/4 cup finely chopped cilantro, chopped avocado or guacamole; 1 small Roma tomato or a handful of cherry tomatoes, chopped; low-fat sour cream InstructionsSWEET POTATOES: Peel the sweet potatoes and chop them into small pieces (refer to picture for size: 1/2 inch cubes). In a large skillet (Note 1) over medium-high heat, add 2 tablespoons olive oil. Once oil is shimmering, add in all the diced sweet potatoes. Sauté for 7-10 minutes or until mostly tender and lightly browned on the outside. Add the remaining 1 tablespoon of olive oil and 1 cup of white rice to the pan.RICE: Continue to cook, stirring constantly for 2-3 minutes at medium heat. Add in the 1/2 teaspoon minced garlic, 1/2 teaspoon chili powder, 1 teaspoon cumin, and salt and pepper. Stir for 30 seconds to a minute, or until fragrant.OTHER INGREDIENTS: Add in the 1 can of undrained, diced fire-roasted tomatoes, 1 can of drained and rinsed black beans, 1 cup frozen corn, 2 cups vegetable or chicken broth, and 1 cup thinly sliced bell peppers. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.COOK: Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is absorbed and the rice is cooked through. Check occasionally, stir as needed so the rice doesn't stick to the bottom.CHEESE: Remove the lid and stir in the optional lime juice and cilantro. Top with the shredded Cheddar cheese and then cover the skillet with the lid for 1-2 minutes to allow the cheese to melt. Gently stir in the cheese.SERVE: Spoon the finished burrito mixture into individual serving bowls. Top your burrito bowls with sour cream, chopped cherry tomatoes, chopped cilantro, chopped avocado or guacamole, or any other desired toppings. Enjoy immediately! Video Recipe NotesNote 1: Skillet: You'll need a large skillet for this recipe since there is a lot of food that goes into this dish. I use a 12-inch skillet for this recipe and it's the perfect size. A non-stick skillet works best so the rice doesn't stick to the bottom and burn. Nutrition FactsServing: 6servings | Calories: 514kcal | Carbohydrates: 72g | Protein: 20g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 602mg | Potassium: 991mg | Fiber: 12g | Sugar: 8g | Vitamin A: 11996IU | Vitamin C: 49mg | Calcium: 290mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Mango Smoothie by Chelsea Lords This Mango Smoothie whips together in just a few minutes and only uses five ingredients: frozen mango, frozen strawberries, frozen peaches, frozen banana, and orange juice. This smoothie is healthy, sweet, creamy, and so flavorful! We’re obsessed with smoothies around these parts! Be sure to try this incredible Acai Bowl, a Blueberry Smoothie, or this insanely good Banana Smoothie next. The Best Mango Smoothie This mango smoothie is truly delicious! All we’re doing is tossing a bunch of frozen goodies into a blender – like sweet mangoes, juicy strawberries, tasty peaches, and cramy bananas. Add a splash of orange juice, and in just a few minutes, you’ve got yourself a mango smoothie that’s out of this world! Plus, it’s filled with good-for-you ingredients too, so you can enjoy it anytime. Ingredients In Mango Smoothie Frozen Mango: The start of the show. Adds tropical sweetness and creaminess. Frozen Strawberries: Provides a berry flavor and a hint of tartness. Frozen Peaches: Contributes to sweetness and creaminess. Banana: Makes the smoothie thicker and sweeter. Orange Juice: Gives a refreshing citrus zing and helps blend everything smoothly. How To Make A Mango Smoothie Prep Banana: Peel and slice the banana, then freeze it overnight. Measure Ingredients: Accurately measure and add all ingredients to the blender. Blend: Use a high-powered blender for a smooth blend. Enjoy your mango smoothie! QUICK TIP Measuring ingredients for your smoothie, especially at first, ensures the right taste and quantity. Random amounts can lead to too much smoothie or poor flavor. It’s also useful for tracking macros or calories. VARIATIONS Switch It Up To make this mango smoothie without orange juice, use apple juice or pineapple juice in its place. Additional nutrition: Add some greens! A few handfuls of baby spinach would work well in this smoothie. Or check out my green smoothie recipe for our favorite green smoothie! More Healthy Breakfast Recipes Ham and Cheese Quiche Healthy Banana Bread Easy Healthy Zucchini Bread Healthy Oatmeal Breakfast Cookies Healthy Blueberry Muffins FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mango Smoothie 5 from 1 vote - Review this recipe This Mango Smoothie whips together in just a few minutes and only requires five ingredients: frozen mango, frozen strawberries, frozen peaches, frozen banana, and orange juice. This smoothie is healthy, sweet, creamy, and so flavorful! SAVE TO RECIPE BOX Print Recipe Mango Smoothie 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This Mango Smoothie whips together in just a few minutes and only requires five ingredients: frozen mango, frozen strawberries, frozen peaches, frozen banana, and orange juice. This smoothie is healthy, sweet, creamy, and so flavorful! Course Breakfast Cuisine American Keyword mango smoothie Prep Time 5 minutes minutes Total Time 5 minutes minutes Servings 1 large mango smoothie Chelsea Lords Calories 346kcal Author Chelsea Lords Cost $2.91 Ingredients▢ 1 cup frozen chopped mango▢ 3/4 cup frozen strawberries▢ 3/4 cup frozen peaches▢ 1/2 of 1 medium-sized banana, sliced and frozen▢ 1 cup freshly squeezed orange juice InstructionsCombine all of the ingredients in a blender.Blend until smooth and no fruit chunks remain.Enjoy immediately. Nutrition FactsServing: 1smoothie | Calories: 346kcal | Carbohydrates: 85.6g | Protein: 4.7g | Fat: 1.6g | Sodium: 8mg | Fiber: 8.8g | Sugar: 62.7g 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.
Egg Roll in a Bowl by Chelsea Lords Take the filling from your favorite egg roll recipe, saute it all together in a skillet, and you’re left with an Egg Roll in a Bowl. This recipe skips the wrappers and deep frying, leaving you with a much healthier, 30-minute meal. This low-carb recipe is packed with flavor and prepared all in one skillet. Pair it with an easy Asian Cucumber Salad or this Mandarin Orange Salad. Egg Roll in a Bowl One of the most frequent requests I received via email last year was for more low-carb recipes. Egg Roll in a Bowl perfectly fits that bill. With a few adjustments, this recipe can be adapted for a Keto or Whole30 diet, and I’ll provide those modifications later in this post. Even if you’re not following a low-carb regimen (shoutout to carb lovers!), you’ll want to include this dish in your rotation. Though I’m a die-hard carb enthusiast, I can’t get enough of this flavorful, easy-to-make meal. With just one skillet and under thirty minutes, you can have a delicious dish ready. Keep reading for details about the ingredients, the sauce, and tips to expedite the preparation. Egg Roll In A Bowl Ingredients: Red onion: I like the flavor of red onions best in this dish, but yellow onion or shallots would also work. Garlic: Try finely minced cloves or use jarred, minced garlic for quicker prep. Ginger: Again, finely minced or ginger paste make for quicker prep. If you have neither on hand, try adding 1/2 teaspoon ground ginger. Ground pork: We like ground pork best in this egg roll in a bowl, but any ground meat would all work for this recipe. Red bell pepper: Any sweet pepper works or use a different veggie entirely, such as mushrooms, water chestnuts, or bean sprouts. Green cabbage: If you’re looking for super-quick prep, I recommend grabbing a bag of coleslaw mix instead of chopping up the cabbage yourself. Matchstick carrots: If you’re cutting your own cabbage, add matchstick carrots; otherwise, the coleslaw mix already has carrots in it. The Sauce Ingredients The sauce is truly what makes this recipe so amazing. And yet, it’s as easy as whisking everything together in a small bowl. Soy sauce: Use reduced or low-sodium so this dish isn’t too salty. Chicken broth or stock: Again, I recommend low-sodium so you can control the salt. Cornstarch: This helps thicken the sauce. Here is a list of substitutes, if needed. Sesame oil: For a great authentic flavor, sesame oil really delivers. Rice vinegar: This balances the sauce and adds a subtle tang. Rice wine vinegar and rice vinegar are two ways to say the same thing. Brown sugar: Here’s another balancing ingredient. Light or dark brown sugar will work; honey will also do the trick. Sriracha sauce: Use this to add heat and flavor. You can, of course, reduce (or even omit entirely) if you’re not a fan of heat. [quiktip]Make sure to use a really large skillet or wok. There is a lot of volume in this egg roll in a bowl recipe, so you’ll have a hard time mixing everything together if you’re working in a small skillet. I recommend a 12-inch skillet or larger. [/quicktip] How To Make Egg Roll in a Bowl (The step-by-step photos below correlate to the numbered descriptions.) Sauté the thinly sliced onions in a skillet for a few minutes. Add in the garlic and ginger. Brown the ground pork (or other ground meat). Integrate the crumbled, browned ground pork with the onion, garlic, and ginger. Mix in the bell pepper, chopped cabbage, and matchstick carrots (or coleslaw mix). Cook down for a couple of minutes. Drizzle in the sauce and continue to cook until sauce is distributed well and veggies are tender. Enjoy your egg roll in a bowl! Dietary concerns Egg Roll in a Bowl, Whole30:For a Whole30-compliant Egg Roll in a Bowl: Replace vegetable oil with canola oil and ensure your Sriracha and mayo are compliant. Swap soy sauce for coconut aminos, skip the cornstarch and brown sugar, and use compliant ground pork or another meat. While sesame oil’s inclusion varies by individual preference, it’s generally advised to limit it. Serve over cauliflower rice, not white rice. Check out more Whole30 tips here. Making it Keto friendly: Make sure the Sriracha is compliant, or use Frank’s Red Hot® sauce instead. Use lite tamari or Bragg’s Aminos® instead of soy sauce, and leave out the brown sugar in the sauce. Skip the red onion. STORAGE Can you freeze the egg roll filling? Yes! To freeze, place leftovers in an airtight/freezer-safe container, label, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop. Thawed egg roll filling isn’t quite as crisp as when it was originally made, so you may want to add in a bit of fresh cabbage when reheating. Store any leftover egg roll in a bowl in an airtight container in the fridge. This is a great recipe for meal prep; if you are meal prepping, divide leftovers and store them in separate meal prep containers in the fridge. (Reheat leftovers in the microwave or in a skillet.) More Easy Dinner Recipes: Chicken Ramen in less than 30 minutes Chicken Gnocchi Soup Olive Garden copycat Stuffed Peppers another low-carb option Chow Mein readers favorite Chicken Burrito Bowls all made in one pot FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Egg Roll in a Bowl 5 from 21 votes - Review this recipe Take the filling from your favorite egg roll recipe, saute it all together in a skillet, and you're left with Egg Roll in a Bowl! This recipe skips the wrappers and deep frying, leaving you with a much healthier, 30-minute meal. SAVE TO RECIPE BOX Print Recipe Egg Roll in a Bowl 5 from 21 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Take the filling from your favorite egg roll recipe, saute it all together in a skillet, and you're left with Egg Roll in a Bowl! This recipe skips the wrappers and deep frying, leaving you with a much healthier, 30-minute meal. Course Dinner Cuisine Chinese Keyword Egg Roll in a Bowl Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 403kcal Author Chelsea Lords Cost $9.13 IngredientsSauce▢ 1/2 tablespoon cornstarch▢ 3 tablespoons lite soy sauce▢ 3 tablespoons chicken broth (or stock)▢ 2 teaspoons sesame oil▢ 1 tablespoon light brown sugar▢ 1 tablespoon rice vinegar▢ 1/2 tablespoon sriracha sauce▢ 1/4 teaspoon white pepper (or black)"Egg Roll"▢ 1 tablespoon vegetable oil▢ 1 cup thinly sliced red onion (~1/2 large onion)▢ 1 tablespoon finely minced ginger▢ 1 tablespoon finely minced garlic▢ 1 pound ground pork (or ground turkey or ground chicken or ground beef)▢ 1 cup thinly sliced red bell pepper (~1 pepper)▢ 1 package (16 ounces) coleslaw mix or 16 ounces chopped cabbage plus 1 and 1/2 cups matchstick carrots See Note 1▢ 2-3 green onions, for garnish▢ Serve over: white rice, and with Sriracha mayo optional. See Note 2US - Metric USMetric InstructionsSAUCE: Start by whisking together the sauce. In a small bowl,use a fork to whisk together the cornstarch and 1 tablespoon soy sauce. Once smooth, add in the remaining 2 tablespoons soy sauce, 3 tablespoons chicken broth, 2 teaspoons sesame oil, 1 tablespoon light brown sugar, 1 tablespoon rice vinegar, 1/2 tablespoon Sriracha sauce, and 1/4 teaspoon white pepper. Whisk until smooth and set aside.VEGGIE PREP: Prep the rest of your veggies, because the cooking goes quickly! Cut a red onion in half and thinly slice one of the halves. Finely mince the ginger and the garlic. Open the coleslaw mix or chop the cabbage (Note 1). Remove the stem and seeds from the red pepper and slice very thinly slice the red pepper and then halve the slices horizontally. Thinly slice the green onions.COOK PORK: Heat a wok or large, deep saute pan (12 inches minimum) over high heat. Add 1 tablespoon vegetable oil and swirl to coat. Once the oil is shimmering, reduce heat to medium and add in the onion. Cook for 3-4 minutes and then reduce the heat to medium high. Stir in the ginger and garlic and cook for 30 seconds to a minute (or until fragrant). Return the heat to high, push the onions to the edges of the pan and add the ground pork to the center of the pan. Let it cook without stirring for 30 seconds. Then, use a wooden spoon to break apart the meat into crumbles and cook until it's no longer pink, about 5-7 minutes. Integrate the onions, garlic, and ginger into the pork.COOK VEGGIES: Reduce the heat to medium high. Add the red pepper and the entire bag of coleslaw (or the chopped cabbage and matchstick carrots). It will seem like a lot, but it cooks down quickly. Stir-fry for 2 minutes and then pour in the sauce. Continue to cook, stirring and mixing the ingredients, for about 2-4 more minutes or until sauce is absorbed into the mixture and the veggies are all crisp tender.FINISHING: Taste and add additional soy sauce, Sriracha sauce, and pepper and/or salt as needed. Top with green onions. Serve as is or over rice if desired. You can also add some sriracha mayo if you like a creamy element. See Note 2 Video Recipe NotesNote 1: Cole slaw mix: If you opt to use a coleslaw mix, look for a 12 to 16 ounce one with matchstick carrots added in. Alternatively use a green cabbage (cut to get 6 packed cups) and 1 and 1/2 cups matchstick carrots. Note 2: Sriracha mayo: To make Sriracha mayo, whisk together 1/2 cup mayo, 3 tablespoons fresh lime juice, 1/4 teaspoon lime zest, and 1 tablespoon Sriracha until smooth. Rice: I serve this Egg Roll in a Bowl on top of basmati rice. Here's how I cook it: Place rice in a fine-mesh sieve and rinse in cold water for 2-3 minutes or until water (coming from the strainer) runs clear. Place uncooked rice in a bowl and soak in cold water while you bring a very large pot of water to boil over high heat. Once water is boiling, salt the water (a teaspoon or so). Drain the rice through the fine-mesh sieve and add to the boiling water. Cook, stirring occasionally, for exactly 5 minutes (do not reduce temperature; it should be boiling). Drain the rice and set aside. Nutrition FactsServing: 4servings | Calories: 403kcal | Carbohydrates: 12g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 82mg | Sodium: 906mg | Potassium: 522mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1178IU | Vitamin C: 54mg | Calcium: 38mg | 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.
Mini Blueberry Cheesecakes by Chelsea Lords Mini Blueberry Cheesecakes start with a graham cracker crust, are filled with a lemony cheesecake, and finally topped with blueberry jam and fresh blueberries. Try one of these other cheesecake recipes next: Mini Vanilla Cheesecakes, Mini Cinnamon Roll Cheesecakes, or Mini Oreo Cheesecakes. Mini Blueberry Cheesecakes are quick and easy Maybe a full-sized cheesecake sounds a bit intimidating, but mini cheesecakes couldn’t be easier! Mini Blueberry Cheesecakes come together quickly, they don’t require a water bath, and there’s a topping of blueberry jam to cover up any glitches you might encounter. How to make Mini Blueberry Cheesecakes The descriptions below correlate with the numbers on the photo collage underneath the text. Start by combining the room-temperature cream cheese and granulated white sugar. Cream the sugar and cream cheese together slowly and evenly, until completely smooth. Add in the egg, vanilla extract, flour, lemon zest, and lemon juice. Beat together slowly and evenly until combined. Add the graham cracker crust mixture to the muffin tin and press down firmly. Add cheesecake batter right on top and then bake. When cheesecakes are finished cooling and chilling, add blueberry jam on top. Finish with fresh blueberries. Mini Blueberry Cheesecake tips Use room-temperature/softened cream cheese. If the cream cheese is too cold, it will stay lumpy and won’t incorporate with the other ingredients nicely. It will also need a longer mixing time, which will create cheesecakes that rise and then fall. Mix the batter slowly and evenly. Beating the ingredients quickly or at a high speed introduces too much air into the batter, and that contributes to cheesecakes that rise and fall and have cracks. Mix the cheesecake batter at consistent speeds and in the same direction for best results. Press the crust down firmly. When adding the graham cracker mixture to the muffin tin, it needs to be firmly pressed down or the crust will crumble later on. I like to use a milk bottle lid to press the crumbs firmly down to create the crust. Allow the cheesecakes to cool completely at room temperature. It might not seem like a big deal to speed the chilling process of the Mini Blueberry Cheesecakes by putting them in the fridge right out of the oven, but this can cause cracks in the cheesecakes and condensation on the top. QUICK TIP Use a good-quality seedless blueberry jam for this recipe, since it’s such a predominant flavor. If you’re feeling ambitious, you can make your own blueberry jam, and nothing beats homemade! How to get the cream cheese to room temperature quickly Cut cream cheese into cubes and spread it out on a plate. Allow the cubes to sit out at room temperature for about 20 minutes. Alternatively, remove cream cheese completely from all packaging. Microwave in bursts of 10-15 seconds, flipping to the other side after each burst. Do this for a total of 30-40 seconds. We don’t want the cream cheese melted at all– just softened. Once the cream cheese is softened to room temperature, it’s ready to be used in these cheesecakes! More cheesecake recipes Vanilla Cheesecake Bars with a berry sauce No-Bake Pumpkin Cheesecake reader favorite recipe! The BEST Chocolate Cheesecake Twix Cheesecake Bars with a caramel sauce Caramel Apple Cheesecake with streusel FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mini Blueberry Cheesecakes 5 from 17 votes - Review this recipe Mini Blueberry Cheesecakes start with a graham cracker crust, are filled with a lemony cheesecake, and topped with blueberry jam and fresh blueberries. SAVE TO RECIPE BOX Print Recipe Mini Blueberry Cheesecakes 5 from 17 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Mini Blueberry Cheesecakes start with a graham cracker crust, are filled with a lemony cheesecake, and topped with blueberry jam and fresh blueberries. Course Dessert Cuisine American Keyword mini blueberry cheesecakes Prep Time 15 minutes minutes Cook Time 22 minutes minutes Total Time 37 minutes minutes Servings 9 cheesecakes Chelsea Lords Calories 187kcal Author Chelsea Lords Cost $7.43 IngredientsCrust:▢ 4 full sheets of graham crackers▢ 1 tablespoon white granulated sugar▢ 2 tablespoons unsalted butter, meltedCheesecake Filling:▢ 1 package (8 ounces) cream cheese, softened to room temperature▢ 1/2 cup white granulated sugar▢ 1/2 tablespoon white all-purpose flour▢ 1/2 teaspoon vanilla extract▢ 1 large egg▢ 1 large lemon (1/2 tablespoon lemon zest and 2 tablespoons lemon juice)Topping:▢ 6 tablespoons blueberry jam, separated▢ 1/2 pint fresh blueberries▢ Optional: powdered sugar for dustingUS - Metric USMetric InstructionsCrust:Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 9 liners and fill up half of the other empty spaces with water. (This ensures even baking.)In a food processor, pulse the graham crackers to crumbs; make sure there are no large pieces. Stir in the 1 tablespoon sugar and 2 tablespoons melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.Press down the crusts firmly with a milk cap or the backside of a tablespoon measuring spoon and set aside.Filling:In a medium-sized bowl, combine the 8 ounces package of room-temperature (Note 1) cream cheese and 1/2 cup white sugar. Beat at low and even speeds (in the same direction) until smooth and creamy. Add in the 1/2 tablespoon flour, 1/2 teaspoon vanilla extract, 1 large egg, 2 tablespoons lemon juice, and 1/2 tablespoon lemon zest. Beat at low and even speeds until combined and smooth.Spoon the cheesecake filling evenly between the 9 cups and bake for 23-27 minutes. The centers will still jiggle a little bit, but the edges should be set.Remove from the oven and let cool at room temperature for 30 minutes and then transfer to the fridge and let cool for at least 2 hours. The centers will sink in a little. (This is for the jam filling!)Topping:Once the cheesecakes have been cooled for 2 hours in the fridge, place 4 and ½ tablespoons of blueberry jam in a small bowl and microwave for 10-15 seconds. Spoon ½ tablespoon of jam on top of each cheesecake and spread to cover the top.Immediately top with fresh blueberries -- about 4-6 per cheesecake, depending on their size.Place the last 1 and ½ tablespoon of jam in the same small bowl and microwave for 10-15 seconds. Using a pastry brush, brush the tops of all of the fresh blueberries with the jam. Sprinkle powdered sugar on top if desired. Video Recipe NotesNote 1: Softening cream cheese: To get the cream cheese to room temperature quickly: Cut cream cheese into cubes and spread out on a plate. Allow the cubes to sit out at room temperature for about 20 minutes. Alternatively, remove cream cheese completely from all packaging. Microwave in bursts of 10-15 seconds, flipping to the other side after each burst. Do this for a total of 30-40 seconds. We don't want the cream cheese melted at all-- just softened. Nutrition FactsServing: 9cheesecakes | Calories: 187kcal | Carbohydrates: 30.3g | Protein: 1.9g | Fat: 6.8g | Cholesterol: 37mg | Sodium: 85.1mg | Fiber: 0.9g | Sugar: 22.5g 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.
FREE Winter Bucket List by Chelsea Lords Winter Bucket List Make the most of this season and enjoy all that comes with it: the snow, peppermint, and the holidays! We’ve combined our favorite ideas into this Free Winter Bucket List which you can print and hang up wherever will best remind you of all the fun activities this season has to offer. QUICK TIP Winter runs from December 21 through March 20 each year. Download a FREE High-Resolution Winter Bucket List Here More Inspiration for your Winter Bucket List: Bake cookies for Santa: These are our favorites — Oatmeal Chocolate Chip Cookies, Snickerdoodles, Chewy Chocolate Chip Cookies, and Pistachio Cookies Drink Hot Chocolate: And keep it easy for yourself! Here’s a Crockpot Hot Chocolate Recipe with rave reviews! Host a Cocoa Party: Use this Hot Chocolate Bar guide for plenty of inspiration! Bake some Peppermint Brownies Have a Movie Night: And make sure to pair it with this white chocolate snack mix. Enjoy some good comfort food: here are our favorites — Shepherd’s Pie, Crockpot Chili, Crock Pot Roast Check out our FREE Fall Bucket List here. Check out our FREE Summer Bucket List here. Check out our FREE Spring Bucket List here.
FREE Summer Bucket List by Chelsea Lords Summer Bucket List Make the most of this season and enjoy all that comes with it: the sun and heat, cool treats, cookouts, and all the water games! We’ve combined our favorite ideas into this Free Summer Bucket List which you can print and hang up wherever will best remind you of all the fun activities this season has to offer. Download a FREE High-Resolution Summer Bucket List Here More Inspiration for your Summer Bucket List: Make s’mores or s’mores-inspired desserts such as these S’mores Cookies, S’mores Bars, or S’mores Cake. Keep the heat out of the house while still getting in a fun treat with these fun no-bake desserts: Greek Yogurt Popsicles, Oreo Balls, and Muddy Buddies. Go on a hike and don’t forget to bring these No-Bake Energy Bites along. Try our favorite ice cream desserts including this Ice Cream Pie, Grasshopper Pie, and this Ice Cream Sandwich Cake. QUICK TIP According to Wikipedia, S’more is a contraction of the phrase “some more.” S’mores appeared in a cookbook in the early 1920s, where it was called a Graham Cracker Sandwich. The text indicates that the treat was already popular with both Boy Scouts and Girl Scouts even without an official name. Check out our FREE Fall Bucket List here. Check out our FREE Winter Bucket List here. Check out our FREE Spring Bucket List here.
FREE Spring Bucket List by Chelsea Lords Spring Bucket List Make the most of spring and enjoy all that comes with it: the warmer weather, re-organizing and deep cleaning, and outdoor fun! We’ve combined our favorite ideas into this Free Spring Bucket List which you can print and hang up wherever it will best remind you of all the fun activities this season has to offer. Frame your bucket list in a wooden frame (affiliate link) and decorate your walls or shelving with it! Download a FREE High-Resolution Spring Bucket List Here More Spring Inspiration for your Spring Bucket List: Have a picnic: We love these Chicken Salad sandwiches and Ham and Cheddar Pinwheels. Go to a farmers market: And whip up some of the best Roasted Asparagus or Roasted Broccoli. This One-Pan Lemon Chicken and Asparagus is a reader favorite recipe! Have a BBQ: Make sure this Macaroni Coleslaw Salad and this Orzo Pasta Salad is on the table! Decorate Easter eggs:Then whip up a batch of deviled eggs using this recipe. Have a movie night: Make sure to pair it with this White Chocolate Snack Mix. Eat ice cream: This Ice Cream Pie and these Ice Cream Sandwich Cake are two of our favorite treats. Make lemonade: This Blueberry Lemonade is our favorite! QUICK TIP Webster’s Dictionary defines Spring fever as “a lazy or restless feeling often associated with the onset of Spring.” Yet, in the 1700 and 1800s, spring disease was an actual thing. It turned out to be scurvy, a condition that arises from a Vitamin C deficiency. In those days, the winter and early spring months meant very little fresh fruit (especially citrus)–and once summer came and brought gardens full of fruit and veggies, the mystery illness (not surprisingly) disappeared. Check out our FREE Fall Bucket List here. Check out our FREE Winter Bucket List here. Check out our FREE Summer Bucket List here.
FREE Fall Bucket List by Chelsea Lords Fall Bucket List Make the most of this fall season and enjoy all that comes with it: the crisp air, colorful leaves, and all the pumpkin! We’ve combined our favorite ideas into this Free Fall Bucket List which you can print and hang up wherever will best remind you of all the fun activities this season has to offer. QUICK TIP At the bottom of this page, download another FREE Fall Printable! Frame your bucket list in a wooden frame (affiliate link) and decorate your walls or shelving with it! Download a FREE High-Resolution Fall Bucket List Here More Fall Inspiration for your Fall Bucket List: Eat candy corn: Not a fan of the actual candy? Me either. Here is my favorite twist on candy corn that tastes delicious: Candy Corn Krispie Treats Drink hot chocolate: And keep it easy on yourself! Here’s a Crockpot Hot Chocolate Recipe with rave reviews! Watch football: And whip up a batch of this Popcorn to enjoy alongside it! Bake a pumpkin treat: This Pumpkin Cake is the absolute best, everyone raves over these Pumpkin Cupcakes, and if you’re up to the challenge, this Pecan Streusel Pumpkin pie is unbelievable! Go Apple Picking: Then use those apples on these recipes: Healthier Applesauce Spice Bread, Salted Caramel Apple Pie Bars, and Greek Yogurt Apple Muffins. Have a Movie Night: Make sure to pair it with this white chocolate snack mix. Eat a Caramel Apple: Follow this guide for perfect caramel apples! Halloween Bucket List Love Halloween? Me too! Below is a bucket list for Halloween specific activities! Download a FREE High Resolution Halloween Bucket List Here Looking for more Halloween Inspiration? Check out our complete guide to all things Halloween here. Looking for more Thanksgiving Inspiration? Check out our complete guide to all things Thanksgiving here. Check out our FREE Winter Bucket List here. Check out our FREE Spring Bucket List here. Check out our FREE Summer Bucket List here. Download a FREE High Resolution Fall Printable Here
