Tag: bell pepper

Craving Takeout? This Easy Recipe Brings Takeout Straight to Your Kitchen!
This classic pepper steak recipe brings a takeout favorite straight to your kitchen! Strips of tender steak are marinated in a savory homemade sauce, then stir-fried with sautéed bell peppers and onions.
Flavor: Tender beef in a savory garlic-soy sauce with a little kick of peppery flavor.

Skill Level: This beginner-friendly dish cooks in one pan with minimal prep. So easy!

Budget Tip: Use affordable cuts of beef (see ingredient tips below); they come out tender and juicy.

Swaps: Instead of rice, serve over ramen noodles, egg noodles, or cauliflower rice.

Serving Suggestions: Side dishes like garlic bok choy, asparagus, or Szechuan green beans are always a hit.
Ingredient Tips
- Beef: Top round is my go-to cut for this recipe, but budget-friendly flank and top sirloin steak are great too. Prepare the meat by slicing it against the grain to break down the fibers and help tenderize it.
- Veggies: Green and red bell peppers add color, but any variety works. Yellow, white, or red onions add some crunch and flavor. For extra texture, add in baby corn, snap peas, or sliced carrots.
- Sauce: Fresh ginger and garlic add bold flavor, while soy sauce, Worcestershire, and honey bring a balanced sweet and savory flavor. Mirin is optional but adds a rich umami.
Switch up the Sauce

Add chili paste or Sriracha for more heat.

Use low-sodium soy sauce or substitute beef broth for half the soy sauce.

Substitute honey for white or brown sugar.
How to Make Pepper Steak
1. Whisk sauce ingredients together in a bowl (full recipe below).
2. Stir fry onion & peppers in a large skillet until tender. Transfer to a plate.
3. Sear the beef strips and cook just until browned.
4. Add onion & peppers back to the skillet along with the sauce. Cook until thickened.
Marinating the beef strips in the sauce (without the cornstarch added) for up to 24 hours will tenderize the meat and intensify the flavor. When ready to cook, remove the beef from the marinade and pour it into a bowl, then whisk in the cornstarch.

Storing Leftovers

Store leftover pepper steak in the fridge for up to 4 days. Freeze in zippered bags or an airtight container. Defrost overnight in the refrigerator and reheat on the stovetop or in 30-second intervals in the microwave until just hot.

More Must-Try Stir-Fries

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Pepper Steak

Pepper steak is a tasty and easy dish made with strips of tender beef, fresh bell peppers, and sweet onions, all cooked in a rich and savory sauce.

Prep Time 20 minutes

Cook Time 20 minutes

Marinate Time 2 hours

Total Time 2 hours 40 minutes

To make the marinade, in a medium bowl, combine water, honey, soy sauce, mirin (if using), Worcestershire, garlic, ginger, and red pepper flakes and whisk.

Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.

To cook the beef, remove it from the marinade, reserving the marinade.

Heat a cast-iron skillet or wok over medium-high heat and add canola oil.

Once the oil is hot, add the sliced onion and green & red peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.

Add beef to the skillet and cook for 1 minute without moving it to get a nice sear on it. Stir the beef and continue cooking until browned (the beef doesn’t have to be cooked through), about 2-3 minutes.

Transfer the beef to the plate with the peppers.

Whisk the cornstarch into the reserved marinade. Pour it into the skillet and, while whisking over medium-high heat, bring it to a boil. Let boil for 2 minutes.

Reduce the heat to medium and add the onion, peppers, and steak back to the skillet.

Stir to combine all the ingredients and simmer 1-2 minutes or until heated through.

Remove from heat and garnish with sliced green onion and sesame seeds if desired. Serve with rice.

Additional vegetables can be added along with (or in place of) the peppers.

Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until just heated through.

Calories: 193 | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 851mg | Potassium: 261mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1083IU | Vitamin C: 66mg | Calcium: 28mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American, Asian Fusion, Chinese

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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September 16, 2025
Tamale Pie

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Holly Nilsson

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September 1, 2025
Slow Cooker Meal Plan #3

Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

Holly Nilsson

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October 29, 2024
Succotash
This succotash recipe is a fresh and vibrant side or salad.

Lima beans, peppers, corn, cherry tomatoes, and bacon are blended and seasoned with salt and pepper.

What is Succotash?

The word ‘succotash’ means ‘broken corn kernels’ and is derived from Narragansett, a Native American language. This recipe contains an assortment of lima beans, peppers, corn, cherry tomatoes, and bacon crumbles. Serve succotash served warm, cold, or at room temperature.

This version is inspired by some of the recipes in my old church cookbooks—each with a slightly different mixture of ingredients, although they all have corn and lima beans!
It calls for simple, wholesome ingredients.

It combines the flavors of sweet corn, creamy beans, savory vegetables, and aromatic seasonings.

Perfect any time of year, succotash holds up better than leaf-based salads or mayo-based pasta sides and doesn’t need to stay chilled.

It is packed with colorful veggies and tasty bacon making it eye-catching and flavorful.
Ingredients in Succotash
- Bacon: Adds salt and flavor.
- Onion: Is cooked in bacon fat for extra flavor.
- Lima Beans: I use frozen beans to make it easy.
- Corn: Canned, frozen, or fresh corn works here. Be sure to drain and rinse corn if you use canned.
- Bell Peppers: Red bells are the sweetest variety, but green bell peppers, orange, or yellow (or a combination) will add extra crunchy color.
- Tomatoes: Cherry tomatoes, grape tomatoes, or diced Romas all work here.
Variations

Succotash is a great recipe for using up leftover bits of veggies in the fridge. Okra, sliced black mushrooms, edamame, chickpeas, or black-eyed peas will still make succotash comfort food heaven! Or add to taste, fresh basil, paprika, thyme,

How to Make Succotash
1. Cook lima beans and drain, reserving one cup of liquid (recipe below).
2. Cook bacon. Transfer to a paper towel, and reserve 1 tablespoon of bacon fat.
3. Saute onion and bell pepper in butter with oil. Add garlic and cook one more minute.
4. Stir in the corn, lima beans, reserved liquid, and seasonings, and cook.
5. Remove from heat and add crumbled bacon, cherry tomatoes, and parsley.
Leftovers?

Keep leftover succotash in a covered container for up to 4 days. Stir and season with a splash of lime and salt and pepper before serving again. Use leftovers in a tasty wrap with shredded lettuce or add leftovers to a hearty vegetable soup. Succotash will keep in the freezer for 3-6 months.

What To Serve With Succotash

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Succotash

Succotash combines sweet, savory, and aromatic in one delicious dish.

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

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Bring a medium saucepan of water to a boil. Add the lima beans and simmer uncovered for 8 to 10 minutes. Drain well reserving ¼ cup of the cooking liquid.

Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Transfer to a paper towel lined plate reserving 1 tablespoon of bacon fat in the skillet.

Add the butter, onion, and bell pepper to the skillet, cooking until the onion is tender, about 4 minutes.

Add the garlic and cook for 1 minute more. Stir in the corn, drained lima beans, reserved liquid, salt, and black pepper. Cook for 2 to 3 minutes.

Remove from the heat and crumble the bacon into the skillet and add the cherry tomatoes and parsley.

Makes 6 cups—serving size ¾ cup.
Additional seasoning or herbs can be added if desired.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days.

Calories: 182 | Carbohydrates: 29g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 501mg | Potassium: 558mg | Fiber: 5g | Sugar: 2g | Vitamin A: 893IU | Vitamin C: 34mg | Calcium: 34mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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October 18, 2024
Chicken Enchilada Soup
Chicken enchilada soup is a fast and flavorful meal that goes from the stove to the table in minutes.

This savory soup is packed with veggies, beans, and seasoned chicken simmered in tomatoes and enchilada sauce.
Perfect for meal prep—just make a big batch and enjoy leftovers all week long.

Made with pantry staples and simple ingredients you probably already have on hand. Black beans and chicken make it hearty and satisfying.

It has a bold enchilada flavor from enchilada sauce, onion, garlic, and spices.

It’s quick to make, so it’s ideal for busy weeknights.

It’s a fun family meal—set out toppings like shredded cheese, avocado, or tortilla strips.
What’s Inside This Chicken Enchilada Soup

Chicken: I use boneless Chicken breasts and simmer them right in the broth. You can replace them with chicken thighs or use rotisserie chicken in place. If using leftover or cooked chicken, reduce the simmering time to 10 minutes.

Beans: I love using black beans in this recipe, but any beans add flavor and fiber to enchiladas. Try pinto beans, kidney beans, or white beans.

Vegetables: Corn and bell pepper add color, crunch, and a little sweetness to this chicken enchilada soup recipe. Sneak in healthy veggies like finely chopped cauliflower, zucchini, spinach, or squash.

Broth: Chicken broth is the base of this recipe, and enchilada sauce adds a boost of flavor. A can of regular diced tomatoes with some taco seasoning is a good switch from Rotel.

Variations and Toppings

Change up the enchilada sauce and try a different variety or flavor.

Offer a variety of toppings like sour cream, salsa, chopped cilantro, diced avocados, shredded cheese, sliced black olives, jalapenos, green chiles, and tortilla strips for a little crunch!

How to Make Chicken Enchilada Soup
1. Cook onion, garlic, and seasonings (recipe below).
2. Stir in broth, sauce, veggies, beans, and Rotel tomatoes.
3. Add chicken breasts and simmer until chicken is cooked through.
4. Transfer the chicken to a bowl and shred. Stir the chicken back into the soup.
Storing Chicken Enchilada Soup

Keep leftover chicken enchilada soup in a covered container in the refrigerator for up to 4 days and reheat it on the stove or in the microwave.

Freeze portions in zippered bags laid flat so they can be stored upright (like books) to save freezer space for up to 4 months. Thaw overnight in the refrigerator before reheating.

This Soup Goes Great With…

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Chicken Enchilada Soup

Chicken enchilada soup is a comforting bowl of soup packed with savory, slightly sweet, and spicy flavors.

Prep Time 15 minutes

Cook Time 22 minutes

3 minutes

Total Time 40 minutes

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In a 4qt Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and garlic, and cook for 3 to 4 minutes or until softened. Add the chili powder and cumin and cook for 1 minute more.

Add the broth, enchilada sauce, corn, beans, bell pepper, Rotel tomatoes (with juices) and salt. Stir well to combine.

Gently place the raw chicken breast in the pot and bring to a low simmer. Cook uncovered for 18 to 20 minutes or until the chicken is cooked through.

Transfer the chicken breasts to a bowl and shred them with two forks. Add it back into the soup and stir. Taste and season with salt and black pepper.

Ladle into bowls and serve with your choice of toppings.

Optional Toppings for Serving include tortilla strips, sour cream, cilantro, avocado, shredded cheese and sliced jalapenos.
Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for 4 months.

Calories: 392 | Carbohydrates: 45g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1368mg | Potassium: 1315mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1868IU | Vitamin C: 60mg | Calcium: 103mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course, Soup

Cuisine Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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October 9, 2024
American Goulash Recipe
This easy American Goulash recipe is full of hearty ingredients that will warm you from the inside out.

While goulash can vary, this version uses ground beef, canned tomatoes, elbow macaroni, and onions to make a hearty one pot meal.

It’s packed with zesty flavor and the perfect way to feed a crowd on a budget.

Goulash Around The Globe

American Goulash is not the same thing as goulash in other parts of the world.

The difference between Hungarian and American Goulash:

Hungarian Goulash is a beef and onion soup seasoned with Hungarian paprika and sometimes containing potatoes and/or carrots (often made without vegetables).

American Goulash is old-fashioned goodness. It’s a simple dish with ground beef and elbow macaroni in tomato sauce. This American comfort food is also called “slumgullion”, Hamburger Goulash, or “American chop suey” among other names!

Goulash is a Childhood Favorite!
- American goulash uses simple ingredients, and it’s budget-friendly.
- This recipe can be stretched to feed a crowd by adding extra pasta and sauce.
- It needs only one pot which means less mess and fewer dishes to wash!
- Double up the batch or freeze leftovers for future meals.
Goulash Ingredients

Ground Beef—Ground beef (or hamburger meat) is browned as the base of this meal, and it’s okay if you use a little bit more or less than called for. You can substitute Italian sausage or use ground turkey if you’d like.

Elbow Macaroni – I use elbows but any small pasta will work. Try small shells, bowties, or ditalini all work well.

Sauce – This goulash recipe has a rich zesty tomato sauce. Use favorite jarred pasta or marinara sauce combined with a can of tomatoes. We add water to cook the pasta but you can use beef broth in place. The sauce is seasoned with tomato paste and Italian Seasoning.

Variations
- Diced celery or red bell pepper can be added to the meat sauce.
- Stir in some Worcestershire sauce and a sprinkle of chili flakes.
- Stretch the meal with extra pasta (and water) or a can of drained beans.
- Stir in some Parmesan cheese, or top it with cheddar cheese or sour cream for serving if desired.
How to Make Goulash

This easy goulash recipe comes together in just one pot.
1. Brown beef, onion, & garlic in a large pot or Dutch oven.
2. Add remaining ingredients except for pasta. Cover and simmer for 15 minutes to thicken.
3. Add pasta and simmer until tender.
Serve goulash with bread or dinner rolls for dipping and dunking.

Leftovers?

Fridge: Leftover American goulash can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.

Freezer: Freeze chilled portions in zippered bags with the date labeled on the outside for up to 4 weeks. Thaw in the refrigerator before reheating on the stovetop.

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American Goulash

Goulash is a simple skillet dinner with tomatoes, beef, and macaroni noodles in a zesty tomato sauce. It’s a perfect comfort food on a budget!

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

In a large skillet with a lid or a Dutch oven, cook the ground beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat.

Add the marinara sauce, broth, diced tomatoes with juices, tomato paste, bell pepper (if using), Italian seasoning, & bay leaves. Bring to a boil over medium-high heat.

Add the elbow macaroni, reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.

Uncover and simmer for an additional 5 to 10 minutes or until the pasta is tender.

Remove & discard the bay leaf. Top with cheese if using, and replace the lid. Let rest for about 5 minutes or until the pasta has thickened and the cheese is melted.

This recipe can easily be doubled to feed a crowd (serving sizes can be adjusted in the print screen).
For heartier appetites, the meal can be stretched with additional pasta (and water/broth), canned beans or chopped vegetables. (diced zucchini, sliced mushrooms, corn, or additional bell peppers). Any ground meat can be substituted for beef.
Start with the amount of broth/water as listed and add extra if needed (depending on pasta shape). The goulash will thicken as it cools and rests. Depending on the size and shape of your pan, you may need to add a little bit more liquid. Keep an eye on the dish as it cooks, and add more liquid as needed. The mixture will thicken slightly as it cools.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Serving: 2cups | Calories: 217 | Carbohydrates: 24g | Protein: 21g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 562mg | Potassium: 812mg | Fiber: 3g | Sugar: 7g | Vitamin A: 587IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Favorite Cozy Meals
Holly Nilsson

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March 25, 2024
One Pan Pollo a la Crema – Oh Sweet Basil
This one pan pollo a la crema recipe is a delicious dish that combines tender chicken, flavorful vegetables, and a creamy sauce. Perfect for a quick and easy weeknight meal!

My friend was telling me about her weekend with her mom and how they always order this delicious creamy chicken whenever they go out for Mexican food and I was like, hold up, what creamy chicken?! I’ve seriously never heard of it!

We ended up chatting all afternoon about what it must be made with, what it’s really called (was it pollo con crema, pollo a la crema or pollo de crema?!) and then I laid awake, like always, unable to get the recipe out of my head.

It’s become one of our new staples and I cannot comment enough on how easy this dinner recipe is. If you want fast, cheap, affordable, delicious, and family friendly, it’s all about the creamy chicken!

What is Pollo a la Crema?

Pollo a la Crema, or creamed chicken, is a South American dish that consists of tender chunks of chicken, sauteed bell peppers, onions and mushrooms all cooked in a creamy flavorful sauce. It is usually served with warm flour tortillas.

Ingredients Needed for Pollo a la Crema

These ingredients are simple and easy to find. The only item that might be a little out of the ordinary is the Mexican crema which can be found in the refrigerator section for the Mexican specialty foods like fresh salsa and chorizo. Here is what you will need:

For the Chicken
- Chicken Breasts: boneless, skinless
- Seasonings: salt and pepper, garlic powder, smoked paprika, chili powder
- Olive Oil
For the Rest of the Dish
- Green Bell Pepper
- Red or Orange Bell Pepper
- White Onion
- Baby Bella Mushrooms: or white button mushrooms work fine as well and if you’re not a mushroom fan, just omit them!
- Mexican Crema: see section below for more details
- Sour Cream
- Smoked Paprika
- Salt and Pepper
- Cilantro
The measurements for each ingredient can be found in the recipe card at the end of this post.

What is Crema?

Crema is the Mexican version of French crème fraîche, a little bit tangy and creamy. It is slightly soured and thickened cream, milder and less thick than American sour cream. The flavor is a lot more mild in my opinion and a touch buttery. You will find it in the meat and Mexican ingredients section of your grocery store. There’s not really a great substitute for it in this recipe, so try your best to find it!

How to Make Pollo con Crema

This recipe is so super simple! I just love it! Here are the basic steps:
1. Season and cook the chicken on the stove top until brown.
2. Remove the chicken from the pan and sauté the peppers, onions and mushrooms.
3. Add the ingredients for the sauce, return the chicken to the pan and stir everything together. Simmer until chicken is cooked through.
4. Serve hot with fresh cilantro sprinkled over the top.
Keep scrolling to the end of the post to see these instructions in complete detail. You can also save or print the recipe there.

Tip for Getting the Best Results
- Cut the chicken in the similar sized chunks so that they cook evenly.
- Cook everything in the same pan so that the whole dish gets all the flavors from every ingredient. And bonus…fewer dishes to clean!!
- Cut the bell peppers and onion into similar sized slices.
- While you are sauteing the veggies, scrape up the little brown bits left behind from cooking the chicken. They are packed with flavor!
- Serve with warm flour tortillas.
What to Eat with Pollo a la Crema

Pollo a la crema can be eaten on it’s own as a main dish, or it can be served with warm tortillas and eaten like a burrito or taco.

Some great side dishes to eat with pollo con crema are:

Storing and Reheating

Leftover pollo a la crema should be stored in the refrigerator in an airtight container. It will keep for up to 5 days.

This recipe also freezes extremely well! Let it cool completely and then place in an airtight container or ziploc bag. It will keep in the freezer for up to 3 months. Let it thaw in the fridge overnight and reheat as stated below.

I prefer to reheat this dish on the stove top. I will add a little more crema and maybe a little chicken broth to keep it from drying out. If you are reheating just a serving, I would probably just zap it in the microwave.

Tender, seasoned chicken and sauteed peppers, onions and mushrooms all bathed in a creamy and smoky sauce that will have your tastebuds begging for more! This easy pollo a la crema is a chicken dinner recipe that always wins!

If You Love This Recipe, Try These Other Favorites…
Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Description

This one pan pollo a la crema recipe is a delicious dish that combines tender chicken, flavorful vegetables, and a creamy sauce. Perfect for a quick and easy weeknight meal!

Cook ModePrevent your screen from going dark

Mix the seasonings together and sprinkle over both sides of the chicken.

3-4 Chicken Breasts, Salt and Pepper, 1 teaspoon Garlic Powder, 1 teaspoon Smoked Paprika, 2 teaspoons Chili Powder

Heat oil in large frying pan. Sauté chicken until browned on each side. Remove to a plate.

1 Tablespoon Olive Oil

Add peppers and onions with a little more oil. Sauté until onions are tender and translucent and peppers are softened. About 5 or 6 minutes.

1/2 Green Bell Pepper, 1 Red or Orange Bell Pepper, 1 White Onion

Add the mushrooms and sauté until browned then season with salt and pepper to taste.

1 Cup Baby Bella Mushrooms, Salt and Pepper

Add the chicken, crema, sour cream, and seasonings. Bring to a boil and simmer for 5-7 minutes or until chicken is cooked through and the sauce is thickened.

2 Cups Mexican Crema, 1/2 Cup Sour Cream, 2 teaspoons Smoked Paprika

Remove from heat and serve with fresh cilantro!

Cilantro

Calories: 400kcalCarbohydrates: 12gProtein: 40gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 151mgSodium: 1049mgPotassium: 915mgFiber: 2gSugar: 6gVitamin A: 2458IUVitamin C: 54mgCalcium: 142mgIron: 1mg

Author: Sweet Basil

Course: Mom’s Best 100 Easy Chicken Recipes

Cuisine: Mexican
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Sweet Basil

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March 25, 2024
Easy Frittata Recipe
This oven frittata recipe is easy to make with fresh ingredients!

Eggs, bacon, a handful of veggies, and plenty of cheese make a hearty breakfast, lunch, or dinner!

What is a Frittata?

A frittata is an egg dish that can be filled with any combination of meat, veggies, or cheese. It’s generally added to a hot skillet or cast iron pan on the stovetop and finished in the oven.
- With minimal prep and cleanup, this dish is easy to make and uses just one skillet.
- It’s budget-friendly! Clean out the fridge and use leftovers from potatoes or pasta to meat and veggies.
- This frittata recipe reheats well, so make it on the weekend and reheat it for breakfast throughout the week.
- Serve cold for a light lunch or warm alongside a salad and drinks for a delicious meal.
Both are made with the same basic ingredients. The difference between a frittata and a quiche is that a quiche usually has a crust and a higher ratio of dairy to eggs.

Frittata Ingredients

Frittatas are a great way to use up leftovers including potatoes or pasta.
- Eggs – I use fresh large eggs in this recipe. You can replace eggs with an egg substitute as well.
- Dairy – Mix it with full-fat dairy. You can replace the cream with sour cream or plain Greek yogurt.
- Meat – Besides eggs, other proteins like diced ham, bacon bits, Italian sausage, and salmon can be used in a frittata. For a lighter dish, use fewer yolks and more whites.
- Potatoes – I use frozen hashbrowns to keep it easy, but any variety of cooked potatoes or pasta can be used.
- Add-Ins – Any veggie goes! Try chopped spinach, cherry tomatoes, broccoli, or red bell pepper.
- Cheese – Cheddar cheese is my favorite but any cheese goes. Try feta cheese, brie, or pepper jack.
How to Make a Frittata
1. Soften the veggies in an oven-safe pan until tender.
2. Whisk eggs, cream, and seasonings in a bowl.
3. Add the bacon and green onion to the pan and pour the egg custard mixture overtop.
4. Top with cheese and bake (per recipe below) until the frittata is set. Broil a minute or two for a nice golden top.
Holly’s Top Tips
- Set eggs out about 20 minutes before whisking them – this helps them loosen up faster and incorporate more air, making for a fluffier frittata.
- Be sure the vegetables are cooked so they don’t release water into the frittata.
- Garnish the frittata with arugula or fresh herbs for serving.
- Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave.
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Easy Frittata Recipe

This easy frittata recipe makes a tasty and balanced breakfast, brunch, or lunch with eggs, veggies, cheese, & bacon all in one skillet.

Prep Time 15 minutes

Cook Time 25 minutes

Cool Time 5 minutes

Total Time 45 minutes

Preheat the oven to 400°F.

In an 8-inch skillet or cast iron skillet, heat olive oil over medium heat. Add vegetables and cook until tender-crisp, about 3-4 minutes.

Stir in potatoes/hashbrowns and cook an additional 5 minutes. Sprinkle bacon and green onion over top.

Meanwhile, in a medium bowl, whisk eggs, cream, dry mustard, salt, and pepper. Pour the egg mixture over the ingredients in the skillet and sprinkle with cheese and fresh herbs.

Transfer the skillet to the oven and bake 14-16 minutes or until eggs are set. Broil on high for 1-2 minutes.

Remove from the oven and cool 5 minutes before cutting. Serve warm.

Ensure vegetables and meats are pre-cooked.

If you have raw potatoes, finely dice them and pan fry over medium heat for 12-14 minutes or until tender before adding veggies.

Heavy cream, whole milk, or Greek yogurt can substituted for half and half.

Do not overcook. Check the pan at regular intervals. Remove from oven when it is just set, as it will continue to cook as it rests.

If the top is still not set enough for your liking, pop it under the broiler for a couple of minutes, but be sure not to overcook.

Leftover frittata reheats well and makes great sandwiches on toast!

Calories: 347 | Carbohydrates: 19g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 249mg | Sodium: 573mg | Potassium: 457mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2155IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Lunch, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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March 23, 2024
Homemade Chicken Spaghetti
Homemade Chicken Spaghetti is an easy, cheesy casserole that definitely tops our list.

Tender chicken and pasta are tossed in an easy homemade cheese sauce and set to bake until golden and bubbly.

Serve this with a side of homemade garlic bread and salad for the perfect meal!

An Easy Casserole

I love this dish because it’s the ultimate comfort food and the whole family will love it.
- Filling, and satisfying this chicken spaghetti casserole is simple to make.
- There are two options for the creamy cheesy sauce:
  
  a homemade from-scratch sauce
  
  OR a shortcut version for busy nights (both are listed below).
- Just like a traditional baked spaghetti casserole, you likely have all of the ingredients on hand!
- Prepping it is easy and even more so if you make it with rotisserie chicken or leftover Oven Baked Chicken Breasts!
Ingredients for Chicken Spaghetti

Chicken– I usually make this chicken spaghetti recipe with rotisserie chicken since it’s easy – simply shred two cups. If using raw chicken breasts, either poach or bake and then shred it. You can also make a big batch of crock pot shredded chicken to keep in the freezer.

Spaghetti – Use any long pasta you have on hand. Cook it al dente (which means firm) as it will cook more in the oven as the spaghetti bakes.

Sauce – I love the from-scratch version of the sauce for this recipe but, if you’re in a rush, I’ve included a shortcut version too. Green or red peppers add flavor while cream cheese helps thicken the sauce. Use a sharp cheddar for the best flavor.

How to Make Chicken Spaghetti

This is an easy chicken spaghetti recipe:
1. Boil the spaghetti until al dente
2. Prepare the cream sauce (per the recipe below) and cook until thick and bubbly. Remove from the heat and add in the cheese.
3. Combine the pasta, chicken, and diced tomatoes and in a greased casserole dish.
4. Top with more cheese and bake until bubbly!
Allow the baked chicken spaghetti to rest for five minutes to help the sauce thicken.

Short Cut Chicken Spaghetti Sauce

Short on time? Make a Short Cut Chicken Spaghetti Recipe! Try it with canned cream of mushroom soup, and a can or two of Rotel tomatoes instead – be sure to buy the Rotel without lime added!

Here’s a quick and easy shortcut sauce for chicken spaghetti:
1. Sautee the bell pepper and onion in butter until tender.
2. Stir in ¾ pound diced processed cheese (like Velveeta cheese) and one can of cream of mushroom soup (or cream of chicken soup). Heat until melted and creamy.
3. Season with ½ teaspoon each of onion powder, garlic powder, and black pepper if you’d like. I skip the salt, as the cheese and condensed soup have enough for my liking.
4. Continue as directed in the recipe by adding diced tomatoes and shredded or bite-size pieces of chicken.
What to Serve With Spaghetti Casserole

Baked chicken spaghetti is rich and filling so it doesn’t need much on the side. Serve up the same favorites you serve with lasagna like a fresh salad and some and some dinner rolls, biscuits, or garlic bread.

Leftovers & Meal Prep

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Chicken spaghetti freezes very well and can be frozen before baking for up to four months.

To bake from frozen, cover with aluminum foil to prevent the cheese topping from overcooking and bake at 375°F for about an hour, or until it is piping hot throughout! Be careful as most glass dishes cannot go from freezer to oven)

If preparing ahead of time and freezing, line your baking dish with parchment paper. Once frozen, lift the casserole from the baking dish, wrap it tightly with plastic wrap, and freeze. You can use your your casserole dish in the meantime and pop the chicken spaghetti bake into the dish when you’re ready to bake it.

More Family Favorite Casserole Recipes
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Homemade Chicken Spaghetti

This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Preheat the oven to 375°F. Cook the spaghetti al dente in salted water according to package directions. Drain well, do not rinse.

Meanwhile, in a medium skillet, melt the butter over medium heat. Add onion, garlic, and bell pepper can cook until tender. Stir in the flour and Italian seasoning and cook for 1-2 minutes.

Gradually add the broth and cream, a bit at a time, stirring until smooth after each addition. Bring to a boil and let boil 1 minute or until thick and bubbly.

Remove from heat and whisk in parmesan cheese, 1 cup cheddar cheese, and salt and pepper.

Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9×13 dish.

Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.

Don’t overcook the pasta, it’ll cook more as it bakes.

Pre-shredded cheese does work in this recipe but shredding your own makes for a smoother sauce.

Sharp cheddar adds the best flavor.

Calories: 518 | Carbohydrates: 38g | Protein: 22g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 606mg | Potassium: 377mg | Fiber: 2g | Sugar: 3g | Vitamin A: 970IU | Vitamin C: 18.6mg | Calcium: 425mg | Iron: 2.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Chicken, Main Course, Pasta

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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March 10, 2024
Corned Beef Hash
Breakfast hash is an incredibly delicious way to start the day!

In this Corned Beef Hash recipe, corned beef, potatoes, and peppers are all cooked in a single skillet and topped with eggs!

It’s also a hearty meal that can be enjoyed for breakfast, lunch, or even dinner.

Ingredients in Corned Beef Hash

A corned beef breakfast hash is an easy one pan breakfast skillet. This version hasfried potatoes, corned beef (of course!), and veggies.

Corned Beef: Corned beef is a beef brisket that has been brined (I usually make slow cooker corned beef). Use leftover corned beef or deli corned beef in this recipe (if possible, ask the deli counter to slice it extra thick).

Potatoes & Onions: Similar to home fries, diced potatoes make the base of this hash. You can use leftover cooked potatoes or frozen hash brown potatoes in place.

Eggs: I like to top this dish with eggs and bake it for a few minutes, it’s so easy! You can also top it with a fried or poached egg if you’d like.

Variations

Anything you pair with a corned beef dinner is great in corned beef hash!
- Minced garlic cloves, fresh herbs, and chives.
- Leftover potatoes (even mashed potatoes), hashbrowns, or sweet potatoes.
- Leftover cabbage, mushrooms, or other vegetables.
How To Make Corned Beef Hash
1. Boil the potatoes.
2. Pan fry corned beef, potatoes, onion, and peppers until browned.
3. Create 4 holes or ‘wells’ in the hash & crack an egg into each.
4. Bake until the eggs are cooked through, about 12 minutes.
I like my yolks to be soft and slightly runny as they add a creaminess to the dish, but of course, cook them to your liking!

Leftovers? No problem! Corned beef hash reheats in the microwave easily, but break up/scramble the eggs and stir them into the hash.

More Leftovers Corned Beef Ideas

Did you make this Corned Beef Hash? Leave us a rating and a comment below!
5 from 40 votes↑ Click stars to rate now!
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Corned Beef Hash

Potatoes, peppers, and diced corned beef are skillet-fried, topped with cracked eggs, and finished in the oven.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Preheat the oven to 375°F

Add the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.

In an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.

Stir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.

Once the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.

Place the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.

Remove from the oven and garnish with fresh parsley if desired. Serve immediately.

You can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.
My preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.
The eggs will continue to cook once removed from the oven so do not overcook.

Calories: 579 | Carbohydrates: 46g | Protein: 18g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 217mg | Sodium: 1514mg | Potassium: 1010mg | Fiber: 5g | Sugar: 4g | Vitamin A: 702IU | Vitamin C: 58mg | Calcium: 60mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Breakfast

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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February 29, 2024
Italian Sauteed Mushrooms Recipe – Oh Sweet Basil
Delicious & The BEST Italian Sauteed Mushrooms Recipe in the world – this is one of my favorite side dishes my mama makes.

I remember having huge family gatherings at my mom’s house on holidays like Thanksgiving and Christmas and these Italian Sauteed Mushrooms were always there. My mom would cook a huge turkey and few side dishes, while everyone else would bring desserts and appetizers.

Reasons I Love This Recipe

Crowd Pleaser: Everyone loves my mom’s sautéed mushrooms! I don’t remember a single time that at least one person hasn’t wanted the recipe.

Easy: You wouldn’t believe how easy it is to make this mushroom recipe. All you will need is 5 ingredients and one SECRET SAUCE.

Quick: Cooking this easy holiday side dish will only take about 15 minutes.

Make Ahead: It tastes even better after 48 hours, because the mushrooms will marinate in the Secret Sauce and will make the mushrooms taste extra yummy. Such a win because that means you can prep ahead which is what I need when it comes to big holiday meals!

What are you waiting for? Scroll down to see how to make The Best Italian Sautéed Mushrooms Recipe.

Ingredients You Need to Make the Best Sauteed Mushrooms:
- Baby Bella Mushrooms: also called cremini mushrooms, they have a deep earthy flavor and beautiful color
- Italian Dressing: You can make your own homemade Italian dressing or buy your favorite brand from the store. This is the secret sauce combined with the flavor of the bell peppers and onions…so dreamy!
- Onion: just a yellow onion works great
- Red Bell Pepper: you could also use orange or yellow
- Salt and Pepper: adds flavor
- Parsley: used for garnish
The measurements for each ingredient can be found in the recipe card at the end of this post. Keep scrolling for all the details!

Substitutions and Variations

If you can’t find baby bella mushrooms, white button mushrooms will work fine. They just will lack a little depth of flavor. Portobello mushrooms can also be used. You’ll just want to cut them into bite size pieces. Porcini, chanterelle or shiitake mushrooms are also options but they tend to be quite expensive. You can also do a combination of any of these.

Fresh parsley can be swapped for any variety of fresh herbs…thyme, oregano, or rosemary will all taste great.

If you want to add a little heat, add a pinch or two of red pepper flakes.

How to Clean Mushrooms

Mushrooms can sometimes have dirt on them when they are packaged. Be sure to wipe mushrooms with a dry paper towel to clean them. Don’t wash them in water or use a damp paper towel. Mushrooms are like sponges and will soak up water. You don’t want to add any extra moisture, and you want the mushrooms to soak up the Italian dressing flavors.

How to Sauté Mushrooms:
1. Using a large skillet on a medium/high heat, add 1lb of sliced mushrooms (I like to leave the stem on) and sprinkle a little salt. Cook for about 5-7 minutes, or until golden brown color, stirring few times.
2. To the same skillet add 1 cup of Italian dressing, 1 diced onion and 1 sliced red pepper. Stir and bring it to a boil. Reduce the heat to medium heat, season with salt and pepper, if needed, cook for 3 more minutes, stirring few times.
3. Serve warm or cold with a dash of freshly chopped parsley. Keep in the refrigerator in the air tight container for up to 3-5 days. Enjoy!
What to Eat with Italian Sauteed Mushrooms

How to Store Cooked Mushrooms?

Cooked Mushrooms can be stored in airtight container or a zip bag in the refrigerator from 3-5 days.

Can Mushrooms be Reheated?

Have you ever wondered, can mushrooms be reheated? They were so good at that holiday party last night, so why not have them again the next day, right?

It is recommended not to preheat cooked mushrooms because it can upset the belly.

After you make these Italian Sautéed Mushrooms, it is best to eat it cold. You will like how these sautéed mushrooms will taste after they cool off, in my opinion even better!

You won’t be able to resist the bold umami flavor of these savory Italian sauteed mushrooms! And aren’t they so beautiful?! I just love the colors!

More Mushroom Recipes You’ll Love:
Servings: 6

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Description

Delicious & The BEST Italian Sauteed Mushrooms Recipe in the world – this is one of my favorite side dishes my mama makes.

Cook ModePrevent your screen from going dark

Using a large skillet on a medium/high heat, add 1lb of sliced mushrooms and sprinkle a little salt. Cook for about 5-7 minutes, or until golden brown color, stirring few times.

1 lb Mushrooms, Salt and Pepper

To the same skillet add 1 cup of Italian dressing, 1 diced onion and 1 sliced red pepper. Stir and bring it to a boil. Reduce the heat to medium heat, season with salt and pepper, if needed, cook for 3 more minutes, stirring few times.

1 Cup Italian Dressing, 1 Onion, 1 Red Bell Pepper, Salt and Pepper

Serve warm or cold with a dash of freshly chopped parsley. Keep in the refrigerator in the air tight container for up to 3-5 days. Enjoy!

Parsley

Store in an airtight container in the refrigerator. They will keep for 3-5 days.

Serving: 0.5cupCalories: 123kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 394mgPotassium: 342mgFiber: 1gSugar: 7gVitamin A: 635IUVitamin C: 28mgCalcium: 13mgIron: 1mg

Author: munchkin

Course: 200+ Easy Side Dish Recipes Every Mom Needs
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Sweet Basil

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December 28, 2023