ReportWire

Tag: bell peppers

  • The Zero-Stress Fajitas People Are Raving About

    Sheet pan chicken fajitas are my go-to when I want a fast dinner with almost no cleanup. Everything cooks together in one pan, and you can set out tortillas and toppings so everyone builds their own. It’s an easy win on busy nights.

    close up of Sheet Pan Chicken Fajitas
    • Flavor: These fajitas are smoky and zesty with a hint of sweetness. Juicy chicken, bright lime, and caramelized peppers make every bite bold and cozy. 
    • Skill Level: I love how easy these are to make at home. Just season, slice, and roast all in one pan!
    • Make Ahead: Prep ahead by slicing veggies and mixing with the seasoning up to one day before.
    • Swaps: Use taco seasoning or store-bought fajita seasoning. Add some heat with fresh jalapenos or cayenne.
    • Serving Suggestions: These are great in tortillas, rice bowls, salads, or in a quesadilla.
    peppers , oil , chicken , onion , lime , tortilla , seasonings with labels to make Sheet Pan Chicken Fajitas

    What You’ll Need:

    • Chicken: For juicy chicken, slice it across the grain. Boneless chicken thighs work great here, too, and stay extra tender.
    • Veggies: Yellow onion is the best choice for a sweeter flavor; replace with red onions for a sharper flavor. Bell peppers of various colors will add visual appeal and layered sweetness.
    • Seasonings: The perfect balance of warm spice and smokiness. Double the recipe and keep some in the pantry for future use, or replace with store-bought fajita seasoning.
    adding ingredients to bowl to make sauce for Sheet Pan Chicken Fajitas
    ingredients on sheet pan to make Sheet Pan Chicken Fajitas

    How to Make Sheet Pan Fajitas

    1. Mix seasonings. Slice chicken and veggies.
    2. Add chicken, seasonings (full recipe below), and vegetables to a bowl and mix.
    3. Spread the mixture onto a baking pan and bake.

    Serve piled into a warm tortilla with an assortment of toppings like sour cream, salsa, pickled jalapenos, and cojita or Mexican cheese blends.

    Sheet Pan Chicken Fajitas on a sheet pan
    • Slicing the veggies and chicken to similar sizes ensures everything cooks evenly.
    • Don’t crowd the sheet pan; use an extra-large rimmed baking sheet to hold all the veggies and meat. If doubling the recipe or adding more veggies, use two pans.
    • For a restaurant-style char, broil at the end for 3-5 minutes. Keep a close eye on the fajita filling to ensure it doesn’t burn.
    • Wrap tortillas in foil and warm them in the oven, or use a tortilla warmer, to keep them soft and easy to fold.

    Storing and Reheating

    Keep leftover fajitas in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until warmed through.

    Freeze chicken and peppers together for up to 2 months. Thaw in the fridge and reheat in a hot skillet to revive texture.

    Easy Weeknight Tex-Mex

    Did you enjoy these Sheet Pan Chicken Fajitas? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 10 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

    • Preheat oven to 425°F.

    • In a large bowl, mix olive oil, juice from half the lime, chili powder, salt, cumin, smoked paprika, onion powder, black pepper, and garlic powder.

    • Slice chicken across the grain into ½-inch strips. Add chicken, peppers, and onion to the bowl and toss well to coat.

    • Spread the mixture in a single layer on a large sheet pan.

    • Bake for 15 minutes or until chicken is cooked through to an internal temperature of 165°F. Broil for 3 to 5 minutes, just until edges are lightly charred.

    • Meanwhile, wrap the tortillas in foil and place them on the lower rack of the oven for 5 minutes.

    • Remove from the oven and squeeze the rest of the lime over top.

    • Serve hot with warm tortillas and toppings.

    • Nutritional information does not include tortillas or toppings. 
    • *Shortcut seasoning: Replace seasoning with 1 packet of Fajita or Taco Seasoning Mix.
    • To easily juice the lime, cut it in half and insert a fork into it. Squeeze the lime around the fork.
    • Use two pans if needed to avoid overcrowding.
    • Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. 

    Calories: 277 | Carbohydrates: 13g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1044mg | Potassium: 750mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3689IU | Vitamin C: 123mg | Calcium: 44mg | Iron: 2mg

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

    Course Chicken, Main Course
    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.

    close up of Sheet Pan Chicken Fajitas with a title
    healthy and flavorful Sheet Pan Chicken Fajitas with writing
    Sheet Pan Chicken Fajitas with lime wedges and a title
    Sheet Pan Chicken Fajitas on sheet pan and close up photo with a title

    Holly Nilsson

    Source link

  • Greek Sheet Pan Chicken

    Chicken thighs are marinated in a zesty citrus honey dressing, baked with potatoes, onions, peppers, and tomatoes, then topped with a squeeze of lemon juice and a sprinkle of feta.

    sheet pan of Greek Sheet Pan Chicken
    • Flavor: Bright, citrusy flavors are infused into chicken thighs and veggies for a wholesome and hearty dinner.
    • Skill Level: Sheet pan dinners like this are a cinch, from prep to cleanup.
    • Recommended Tools: A meat thermometer is the best way to determine doneness for chicken. It should read 165°F at the thickest part when it’s done.
    • Time-Saving Tip: Use a frozen bag of onions and peppers and swap the homemade marinade for a bottle of Greek vinaigrette.
    potatoes , oil , pepper , lemon , onion , chicken , marinade with labels to make Greek Sheet Pan Chicken

    Ingredient Tips for Greek Sheet Pan Chicken

    • Chicken: Thighs with skin and bone intact give the juiciest results and crisp up well, while infusing the whole pan with rich, savory flavor. Plus, thighs make perfect single portions. Legs and breasts will also work, but roasting times will vary.
    • Vegetables: Potatoes, onions, bell peppers, and tomatoes are the basics for this recipe. Cut potatoes into even sizes so they cook equally. Add extra veggies such as asparagus, green beans, zucchini, diced eggplant, or sweet potatoes.
    • Marinade: This simple marinade is made with pantry basics. Honey can be swapped for maple syrup, agave syrup, or your favorite sugar-free sweetener. For a tangier version, try my souvlaki marinade.
    • Variations: Feta complements the tangy flavors of the dish, but you can use Parmesan, cotija, goat cheese, or even shredded mozzarella. A sprinkle of Kalamata olives will give a big bump of Greek flavor. Tuck a sprig of rosemary, thyme, or sage between the veggies to infuse the dish with aromatic flavor.
    Adding marinade to chicken thighs to make Greek sheet pan chicken
    Adding chicken to potatoes and onions to make Greek sheet pan chicken.

    How to Make Greek Sheet Pan Chicken

    1. Prep: Whisk marinade ingredients together (full recipe below) and marinate chicken up to 4 hours.
    2. Assemble: Drain chicken and nestle pieces among potatoes and onions on a sheet pan.
    3. Bake: Roast for 30 minutes, then add seasoned bell peppers and tomatoes to the pan and bake until the potatoes are tender.

    Drizzle fresh lemon juice over the top and sprinkle with feta crumbles before serving.

    Greek sheet pan chicken, onions, potatoes, peppers and tomatoes in a pan

    Leftovers You’ll Love

    Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave, on the stove top, or in the oven in foil packets to retain moisture. Or remove chicken from the bone and repurpose it in enchiladas, toss it in chicken tortilla soup, or serve cold in a Caesar salad.

    To freeze, separate the cooked chicken from the vegetables and store them in a freezer bag for up to one month. Thaw in the refrigerator before reheating.

    More Sheet Pan Dinners You’ll Love

    Did you enjoy this Greek Sheet Pan Chicken? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Baked chicken, onions, potatoes, peppers and tomatoes topped with feta cheese and herbs

    5 from 21 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Greek Sheet Pan Chicken

    Greek chicken made with marinated chicken thighs, roasted potatoes, and colorful veggies is a delicious, one-pan dinner.

    Prep Time 15 minutes

    Cook Time 50 minutes

    Marinate Time 15 minutes

    Total Time 1 hour 20 minutes

    • Preheat oven 400°F.

    • In a bowl, make the marinade by combining lemon juice, olive oil, garlic, soy sauce, honey, oregano and rosemary, and pour over chicken. Marinate at least 15 minutes or up to 4 hours.

    • Combine baby potatoes, onion, 1 tablespoon olive oil, and salt and pepper to taste. Place on a parchment-lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes.

    • Toss bell peppers and tomatoes with remaining ½ tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additonal 20 minutes or until potatoes are tender and chicken reaches 165°F.

    • Squeeze fresh lemon over top and garnish with feta cheese.

    • Cut the potatoes small enough so they finish cooking with the chicken.
    • Add a pinch of oregano, Greek seasoning, rosemary and/or lemon zest to the potatoes for extra flavor before they cook. 
    • For softer tomatoes and bell peppers, add them sooner. For firmer vegetables, add them later.
    • Chicken thighs can be replaced with bone-in split chicken breasts.
    • If using boneless chicken breasts, add them in the last 30 minutes of cook time (for 5-6 oz chicken breasts, adjust as needed to ensure they reach 165°F).
    • Refrigerate leftovers up to 4 days, or separate chicken from the vegetables and freeze for up to one month. Thaw in the refrigerator.

    Calories: 488 | Carbohydrates: 19g | Protein: 25g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 417mg | Potassium: 725mg | Fiber: 3g | Sugar: 4g | Vitamin A: 986IU | Vitamin C: 48mg | Calcium: 93mg | Iron: 2mg

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

    Course Chicken, Dinner, Entree, Main Course
    Cuisine American, Greek, Mediterranean

    © 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.

    zesty and savory Greek Sheet Pan Chicken with writing
    close up of Greek Sheet Pan Chicken with a title
    tender Greek Sheet Pan Chicken cooked with vegetables and a title
    Greek Sheet Pan Chicken on a sheet pan and close up photo with writing

    Holly Nilsson

    Source link

  • Shrimp Fajitas

    Juicy shrimp, tender onions, and sweet peppers are sautéed with southwest spices and tucked into warm tortillas with all your favorite toppings for the perfect quick weeknight meal.

    close up of Shrimp Fajitas
    • Flavor: Zesty and flavorful with juicy shrimp, tender veggies, and warm spices all wrapped up in soft tortillas. 
    • Prep Note: Make shrimp fajitas in advance and keep warm on a sheet pan covered in foil until ready to serve.
    • Budget Tip: Mix leftover rice with the fajita mix to stretch the recipe further.
    • Swaps: Make it meatless and use extra veggies, rice, and black beans instead of shrimp.
    Close-up of skillet shrimp fajitas

    Ingredient Tips for Shrimp Fajitas

    • Shrimp: Use deveined and peeled large shrimp (31-35 per pound), and cut them into smaller pieces, if necessary. Frozen shrimp should be thawed first. If swapping out the protein, check out these recipes for chicken, steak, or pork fajitas.
    • Vegetables: Along with peppers and onions, you can add mushrooms, zucchini, corn, cherry tomatoes, or even spinach for extra flavor and color in fajitas. Use a bag of frozen peppers and onions to save on prep time.
    • Seasonings: Buy or DIY? Mix up this homemade fajita seasoning and keep extra on hand so you can whip up fajitas anytime the craving hits. Make it extra spicy by adding more chipotle powder, cayenne, or chili powder.
    • Tortillas: Use any size of flour tortillas. Wrap them in foil and keep them warm in the oven, or use this handy tortilla warmer.

    Tasty Toppings

    • Make a fajita bar with bowls of diced avocado, shredded lettuce, sliced black olives, jalapenos, and green chiles.
    • Round out your meal and serve with a side of rice or corn fritters.
    • Top it with shredded Mexican cheese, feta crumbles, and Monterey Jack.
    • Finish them off with tasty scoopers like sour cream, salsa, guacamole, or a drizzle of cilantro lime dressing.
    Skillet Shrimp Fajitas, peppers and onions in a cast iron pan with tongs

    Storing Leftover Fajitas

    Keep leftover fajita filling separate from tortillas in a covered container for up to 4 days

    Serve shrimp and veggies with rice similar to a burrito bowl, or reheat shrimp fajita filling on the stovetop and serve with fresh toppings.

    More Amazing Mexican Meals

    Did you enjoy these Shrimp Fajitas? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Skillet Shrimp Fajitas, peppers and onions in a cast iron pan with tongs

    4.57 from 23 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Shrimp Fajitas

    Shrimp fajitas are seasoned with a zesty homemade blend and come together in under 30 minutes, perfect for busy weeknights.

    Prep Time 10 minutes

    Cook Time 15 minutes

    Total Time 25 minutes

    • Mix together paprika, chipotle powder, cumin powder, oregano, onion powder and salt in a bowl to make fajita seasoning.

    • Add half of the seasoning to the shrimp and mix until well coated. Set aside.

    • Heat a tablespoon of oil in a large cast iron skillet and add the onions and bell peppers. Saute for 4-5 minutes, until the vegetables have softened slightly. Add the remaining seasoning and mix well. Slide the vegetables to one side of the skillet.

    • Heat the remaining oil in the skillet and add the shrimp. Cook the shrimp for 3-4 minutes until they are pink and cooked through.

    • Serve in tortillas with your favorite toppings.

    Nutritional information includes shrimp and pepper filling only. Toppings and tortillas are not included. 
    Optional toppings include cilantro, lime, sour cream, and guacamole.
    Keep leftovers in an airtight container in the refrigerator for up to 4 days. 

    Calories: 210 | Carbohydrates: 16g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 954mg | Potassium: 567mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5626IU | Vitamin C: 146mg | Calcium: 133mg | Iron: 4mg

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

    Course Dinner, Main Course, Seafood
    Cuisine Mexican, Tex Mex

    © 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.

    close up of zesty Shrimp Fajitas with a title
    juicy and smoky Shrimp Fajitas with writing
    zesty Shrimp Fajitas and filling in a pan with writing
    Shrimp Fajitas with a title

    Richa Gupta

    Source link

  • Are Raw Mushrooms Safe to Eat?  | NutritionFacts.org

    Microwaving is probably the most efficient way to reduce agaritine levels in fresh mushrooms.

    There is a toxin in plain white button mushrooms called agaritine, which may be carcinogenic. Plain white button mushrooms grow to be cremini (brown) mushrooms, and cremini mushrooms grow to be portobello mushrooms. They’re all the very same mushroom, similar to how green bell peppers are just unripe red bell peppers. The amount of agaritine in these mushrooms can be reduced through cooking: Frying, microwaving, boiling, and even just freezing and thawing lower the levels. “It is therefore recommended to process/cook Button Mushroom before consumption,” something I noted in a video that’s now more than a decade old.

    However, as shown below and at 0:51 in my video Is It Safe to Eat Raw Mushrooms?, if you look at the various cooking methods, the agaritine in these mushrooms isn’t completely destroyed. Take dry baking, for example: Baking for ten minutes at about 400° Fahrenheit (“a process similar to pizza baking”) only cuts the agaritine levels by about a quarter, so 77 percent still remains.

    Boiling looks better, appearing to wipe out more than half the toxin after just five minutes, but the agaritine isn’t actually eliminated. Instead, it’s just transferred to the cooking water. So, levels within the mushrooms drop by about half at five minutes and by 90 percent after an hour, but that’s mostly because the agartine is leaching into the broth. So, if you’re making soup, for instance, five minutes of boiling is no more effective than dry baking for ten minutes, and, even after an hour, about half still remains.

    Frying for five to ten minutes eliminates a lot of agartine, but microwaving is not only a more healthful way to cook, but it works even better, as you can see here and at 1:39 in my video. Researchers found that just one minute in the microwave “reduced the agaritine content of the mushrooms by 65%,” and only 30 seconds of microwaving eliminated more than 50 percent. So, microwaving is probably the easiest way to reduce agaritine levels in fresh mushrooms. 
    My technique is to add dried mushrooms into the pasta water when I’m making spaghetti. Between the reductions of 20 percent or so from the drying and 60 percent or so from boiling for ten minutes and straining, more than 90 percent of agaritine is eliminated.

    Should we be concerned about the residual agaritine? According to a review funded by the mushroom industry, not at all. “The available evidence to date suggests that agaritine from consumption of…mushrooms poses no known toxicological risk to healthy humans.” The researchers acknowledge agartine is considered a potential carcinogen in mice, but then that data needs to be extrapolated to human health outcomes.

    The Swiss Institute of Technology, for example, estimated that the average mushroom consumption in the country would be expected to cause about two cases of cancer per one hundred thousand people. That is similar to consumption in the United States, as seen below and at 3:00 in my video, so “one could theoretically expect about 20 cancer deaths per 1 x 106 [one million] lives from mushroom consumption.” In comparison, typically, with a new chemical, pesticide, or food additive, we’d like to see the cancer risk lower than one in a million. “By this approach, the average mushroom consumption of Switzerland is 20-fold too high to be acceptable. To remain under the limit”—and keep risk down to one in a million—“‘mushroom lovers’ would have to restrict their consumption of mushrooms to one 50-g serving every 250 days!” That’s about a half-cup serving once in just over eight months. To put that into perspective, even if you were eating a single serving every single day, the resulting additional cancer risk would only be about one in ten thousand. “Put another way, if 10,000 people consumed a mushroom meal daily for 70 years, then in addition to the 3000 cancer cases arising from other factors, one more case could be attributed to consuming mushrooms.” 
    But, again, this is all based “on the presumption that results in such mouse models are equally valid in humans.” Indeed, this is all just extrapolating from mice data. What we need is a huge prospective study to examine the association between mushroom consumption and cancer risk in humans, but there weren’t any such studies—until now.

    Researchers titled their paper: “Mushroom Consumption and Risk of Total and Site-Specific Cancer in Two Large U.S. [Harvard] Prospective Cohorts” and found “no association between mushroom consumption and total and site-specific cancers in U.S. women and men.”

    Eating raw or undercooked shiitake mushrooms can cause something else, though: shiitake mushroom flagellate dermatitis. Flagellate as in flagellation, whipping, flogging. Below and at 4:48 in my video, you can see a rash that makes it look as if you’ve been whipped.

    Here and at 4:58 in my video is another photo of the rash. It’s thought to be caused by a compound in shiitake mushrooms called lentinan, but because heat denatures it, it only seems to be a problem with raw or undercooked mushrooms.

    Now, it is rare. Only about 1 in 50 people are even susceptible, and it goes away on its own in a week or two. Interestingly, it can strike as many as ten days after eating shiitake mushrooms, which is why people may not make the connection. One unfortunate man suffered on and off for 16 years before a diagnosis. Hopefully, a lot of doctors will watch this video, and if they ever see a rash like this, they’ll tell their patients to cook their shiitakes.

    Michael Greger M.D. FACLM

    Source link

  • 30 Minute Meal Plan #6

    30 Minute Meal Plan #6

    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!

    Holly Nilsson

    Source link

  • Chicken Enchiladas

    Chicken Enchiladas

    This chicken enchilada recipe is a family favorite.

    These enchiladas are simple and delicious—cooked chicken, mild chiles, and cheese wrapped in corn tortillas, smothered in enchilada sauce and baked until bubbly.

    plated Chicken Enchilada Recipe
    • They’re easy to make with either rotisserie or leftover cooked chicken.
    • They can be prepared ahead of time, making dinnertime stress-free.
    • It’s an easy meal to stretch leftover chicken to feed a crowd—add some cooked veggies if needed.
    • It uses simple ingredients but packs great flavor.
    enchilada sauce , oil , tortillas , cheese , garlic , chiles , onion , chili powder and chicken with labels to make Easy Chicken Enchiladas

    What You’ll Need for Chicken Enchiladas

    • Tortillas: Enchiladas are traditionally made with corn tortillas. Warm the tortillas to keep them from cracking as you roll them—I heat them directly over my gas stove. If you struggle with corn tortillas, tortillas with corn and flour can be used and are less likely to crack.
    • Chicken: I most often use rotisserie chicken for this recipe but if you have leftover baked or grilled chicken, it can be used in this recipe.
    • Sauce: If time allows, homemade enchilada sauce is really easy to make. Canned enchilada sauce can also be used.
    • Cheese: Shredded pepper jack melts well and has a little bit of heat. You can also use a shredded Mexican blend, cheddar cheese, mozzarella, cotijo, or Monterey jack cheese.

    Variations

    • Stretch the chicken a little further by adding extra vegetables and cooking them with the onion. Try bell peppers, diced zucchini, or cauliflower.
    • Black beans or pinto beans are a great addition to stretch the meal.
    adding ingredients to pan to make Easy Chicken Enchiladas
    adding chicken to tortillas to make Easy Chicken Enchiladas
    adding Easy Chicken Enchiladas to dish with sauce

    How to Make Chicken Enchiladas

    1. Saute onion, garlic, and chili powder in oil (recipe below).
    2. Spread enchilada sauce on tortillas and top with cheese and the chicken mixture.
    3. Roll and place in baking dish.
    4. Top the enchiladas with the remaining sauce and cheese. Bake.
    Easy Chicken Enchiladas cooked in the dish

    Serving Suggestions

    Toppings: Like tacos, enchiladas can be topped with sour cream, sliced black olives, green chiles, jalapenos, shredded lettuce, diced tomatoes, guacamole, or salsa.

    Sides: Serve with cilantro lime rice and a Mexican corn salad.

    Storing Leftovers

    • Keep leftover chicken enchiladas covered in the refrigerator for up to 4 days.
    • Reheat portions in the microwave or stovetop.
    • Freeze uncooked or cooked and cooled enchiladas in a casserole dish lined with aluminum foil. Once frozen, lift the enchiladas out and wrap them in foil and plastic wrap. Freeze for up to two months.
    • To thaw, return the casserole to the same dish and allow it to thaw overnight in the refrigerator before baking or reheating.

    More Mexican Inspired Favorites

    Did you make these Chicken Enchiladas? Leave a rating and a comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    plated Chicken Enchilada Recipe

    4.91 from 10 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Chicken Enchilada Recipe

    This chicken enchilada recipe makes a cheesy, savory, and comfroting casserole.

    Prep Time 15 minutes

    Cook Time 35 minutes

    Total Time 50 minutes

    Skillet on white background

    an empty white 9x13 inch baking dish

    buy hollys book

    Prevent your screen from going dark

    • Preheat the oven to 375°F.

    • In a medium skillet, heat the olive oil over medium heat. Add onion, garlic, and chili powder and cook, stirring frequently, until softened.

    • Add the shredded chicken, green chilies, 2 tablespoons of water, and 2 tablespoons of enchilada sauce to the skillet. Simmer until the liquid has evaporated.

    • Pour ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.

    • Pan fry the tortillas in a little bit of oil just until they are warmed (and not crisp) or wrap them in a damp paper towel and microwave for 30 seconds or until soft. *See notes for other options.

    • Spread 1 tablespoon of enchilada sauce on each tortilla, then top with 1 tablespoon of shredded cheese and ¼ cup of the chicken filling. Roll up the tortillas and place them seam-side down in the prepared pan.

    • Top with the remaining sauce and shredded cheese.

    • Bake uncovered for 20 to 25 minutes or until heated through.

    Enchilada Sauce: If you’d like to slightly thicken canned enchilada sauce, combine 1 tablespoon of butter, 1 tablespoon of flour, and 1 teaspoon of chili powder in a medium skillet. Heat over medium heat until fragrant and bubbly. Stir in 2 cups of enchilada sauce a bit at a time, whisking after each addition. Simmer 3-5 minutes or until thickened.
    Tortillas: Traditional enchiladas use corn tortillas. Be sure to use very fresh tortillas and heat them to keep them from cracking. They can also be brushed with vegetable oil and cooked in the air fryer at 370°F for 4 minutes or pan-fried in vegetable oil until each tortilla is starting to crisp but has not hardened (about 15 seconds).
    Leftovers: These enchiladas will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for 2 months. 

    Calories: 520 | Carbohydrates: 39g | Protein: 41g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 1547mg | Potassium: 362mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1332IU | Vitamin C: 20mg | Calcium: 474mg | Iron: 3mg

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

    Course Casserole, Chicken, Dinner, Entree, Lunch, Main Course
    Cuisine American, 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.

    plate of Chicken Enchilada Recipe with sour cream and jalapenos with a title
    quick and filling Chicken Enchilada Recipe in the dish with writing
    close up of cheesy Chicken Enchilada Recipe with a title
    Chicken Enchilada Recipe in the dish and plated with a title

    Holly Nilsson

    Source link

  • Stuffed Pepper Casserole

    Stuffed Pepper Casserole

    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.
    See more posts by Holly

    Follow Holly on social media:

    pinterest facebook twitter instagram

    Holly Nilsson

    Source link

  • Slow Cooker Lasagna Soup

    Slow Cooker Lasagna Soup

    With all the flavor and none of the work, this slow-cooker lasagna soup will be in the year-round dinner rotation.

    This fully loaded crockpot lasagna soup recipe has seasoned ground beef, tender pasta, and loads of cheese simmered in a veggie-filled marinara sauce.

    close up of Slow Cooker Lasagna Soup in a bowl
    • This recipe has all the meaty, cheesy goodness of homemade baked lasagna.
    • Easy ingredients and quick prep (that can be done the night before).
    • No need to boil or layer lasagna noodles. Make extra because this soup freezes beautifully!
    • The ultimate crowd-pleasing main dish, serve crock pot lasagna soup with a side of cheesy breadsticks to soak up all that delicious tomato broth.
    mushrooms , tomato sauce , brother , onion , garlic , spinach , pasta , beef , seasonings , peppers , crushed tomatoes , diced tomatoes , parmesan rind with labels to make Slow Cooker Lasagna Soup

    Ingredients for Lasagna Soup

    Meat: Ground beef, chicken, turkey, or Italian sausage are perfect proteins for lasagna.

    Broth: Three kinds of tomatoes give this soup a rich taste and texture.

    Vegetables: Bell peppers, mushrooms, and spinach are lasagna must-haves!

    Pasta: Break up lasagna noodles or use medium shells or macaroni, penne, rotini, or bowtie pasta.

    Cheese: Gooey, melty cheeses like ricotta and parmesan add a tangy flavor to lasagna soup. Make homemade ricotta with this easy recipe or switch out the ricotta for small-curd cottage cheese for a more budget-friendly dish. Parmesan rinds are leftover sections of parmesan wheels and add loads of flavor to soups and stews. You can ask for them at the deli, or cut the rind off a purchased wedge and keep it in the freezer.

    PRO TIP: Cook the pasta to al dente and then add it in Step 3. This keeps the pasta from overcooking in the broth and allows it to soak up the tomato flavor.

    Variations

    • Omit the meat and double up on extra veggies. Because this is a soup, it’s also a budget-friendly way to use up extra veggies that bulk up the soup.
    • Short on time? Toss in a bag of frozen meatballs in Step 2.
    • Omit the pasta for a low-carb dish if desired.
    adding seasonings , veggies and parmesan to pot to make Slow Cooker Lasagna Soup
    adding spinach and pasta to crockpot to make Slow Cooker Lasagna Soup
    Slow Cooker Lasagna Soup in the pot
    taking a ladle full of Slow Cooker Lasagna Soup out of the pot

    How to Make Slow Cooker Lasagna Soup

    1. Cook meat, onions, and garlic and transfer to a crockpot.
    2. Add everything (recipe below) except the pasta and spinach. Cover and cook until vegetables are tender.
    3. Stir in cooked pasta and spinach.
    4. Serve with optional ricotta, parmesan, basil, and parsley.
    top view of Slow Cooker Lasagna Soup in bowls

    Storing and Reheating Crockpot Lasagna Soup

    Keep leftover crock pot lasagna soup in a covered container in the refrigerator for up to 4 days (the flavors will just continue to get better)! Reheat on the stovetop or in the microwave. Freeze-cooled portions in zippered bags for up to one month. Thaw in the refrigerator and add fresh pasta if desired.

    Super Hearty Soups to Savor

    Did you make this Slow Cooker Lasagna Soup? Leave a comment and a rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    close up of Slow Cooker Lasagna Soup in a bowl

    4.99 from 67 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Slow Cooker Lasagna Soup

    Slow cooker lasagna soup combines all the flavors of lasagna in a warm, comforting soup, with minimal effort!

    Prep Time 20 minutes

    Cook Time 3 hours 20 minutes

    Total Time 3 hours 40 minutes

    Skillet on white background

    a slow cooker

    buy hollys book

    Prevent your screen from going dark

    • In a frying pan, brown the beef, onion, and garlic on medium-high until no pink remains; drain any fat. Add beef mixture to a 6QT slow cooker.

    • Add remaining ingredients, except for spinach and cooked pasta. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours or until mushrooms and peppers are tender.

    • In a separate pot, cook the pasta al dente following the package directions.

    • Mix in the pasta and spinach. Cover and cook for 10-15 minutes more. Ladle into individual bowls and add desired toppings.

    *Nutrition information calculated without optional toppings.
    Parmesan rinds are the outer edges of a parmesan cheese wheel. You can often find them at the deli for a low cost, and they store well in the freezer. If you’re cutting a rind from fresh parmesan, simply freeze it for later use. If rinds aren’t available, a sprinkle of fresh parmesan before serving works just as well.
    The recipe makes about 12 cups of soup.

    Calories: 313 | Carbohydrates: 34g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 854mg | Potassium: 1223mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1586IU | Vitamin C: 41mg | Calcium: 98mg | Iron: 5mg

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

    Course Dinner, Entree, Main Course, Pasta, Slow Cooker, Soup
    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.

    Adapted from Betty Crocker

    bowls of Slow Cooker Lasagna Soup with a title
    meaty and cheesy Slow Cooker Lasagna Soup with writing
    easy to make Slow Cooker Lasagna Soup with writing
    Slow Cooker Lasagna Soup in the pot and plated with a title

    Holly Nilsson

    Source link

  • Cajun Shrimp Pasta

    Cajun Shrimp Pasta

    This easy one-pot wonder is on the table in less than 30 minutes from start to finish!

    Cajun Shrimp Pasta has cajun spiced shrimp, bell peppers, and onions in a super simple creamy tomato sauce!

    A Dutch oven of cajun shrimp pasta with cheese on top
    • Cajun shrimp pasta is a 30-minute meal.
    • It uses simple ingredients and a few spices, and it’s packed with flavor
    • The sauce is really easy to make and so delicious.
    • It’s versatile; add extra veggies or swap the shrimp for chicken or sausage.
    Ingredients for cajun shrimp pasta on a sheetpan

    What You’ll Need To Make Cajun Shrimp Pasta

    • Shrimp: Shrimp is the star of this recipe. Choose medium to large frozen or fresh shrimp that have been peeled and deveined with tails off. Thaw frozen shrimp before cooking.
    • Sausage: Any variety of smoked sausage works. If using a large sausage, cut the rounds into half moons.
    • Pasta: Penne pasta is the perfect pasta for the Cajun sauce to cling to, but fusilli, rotini, or other medium pasta shapes or even fettuccine.
    • Vegetables: Colorful bell peppers give the dish some flair. Onions add flavor.
    • Pasta Sauce: This simple sauce combines crushed tomatoes and heavy whipping cream with seasonings. A small can of drained diced diced tomatoes can also be added.

    Favorite Cajun Seasoning Andy Roo’s. It’s packed with flavor and is less salty than most brands (and it’s made in Louisana).

    If you don’t have Andy Roo’s, I’d suggest homemade cajun seasoning. If using a store-bought brand, taste it first, as some brands can be quite salty and oversalt the dish.

    Variations

    • For extra heat, add a pinch of cayenne pepper or red pepper flakes.
    • Other vegetables, such as mushrooms, can be added.
    A skillet of cajun shrimp
    A Dutch oven with ingredients for cajun shrimp pasta
    Adding cajun shrimp and pasta to a sauce in a Dutch oven

    How to Make Cajun Shrimp Pasta

    Cajun Shrimp Pasta is one of those quick-to-make meals that delivers bold flavor.

    1. Toss shrimp with Cajun Seasoning and garlic powder. Cook until pink.
    2. In a Dutch oven or deep skillet, cook onion, peppers, and sausage.
    3. Once softened, add crushed tomatoes, cream, and cajun seasoning. Simmer for a few minutes to thicken.
    4. Stir in shrimp, pasta, and Parmesan cheese.

    Serve with salad and garlic bread.

    A plate of cajun shrimp pasta

    Tips For a Perfect Pasta Dish

    • Choose medium shrimp that are peeled and deveined to make this dish easy to prepare.
    • If peeling shrimp at home, cut across the top of the back to the tail. Pull the shell away from the shrimp by grabbing the legs. Pull toward the tail, and the entire shell, legs, and tail should come off easily.
    • Use bacon grease or butter in place of oil if desired.
    • Cook the pasta just to al dente (firm), and be sure to salt the water.

    Leftovers

    • Store leftover Cajun Shrimp Pasta in a tightly covered container in the refrigerator for up to 3 days.

    Did you love this Cajun Shrimp Pasta? Be sure to leave a rating and comment below!

    A Dutch oven of cajun shrimp pasta with cheese on top

    5 from 23 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Cajun Shrimp Pasta

    Cajun Shrimp Pasta is a flavor-packed 30-minute meal.

    Prep Time 10 minutes

    Cook Time 15 minutes

    Total Time 25 minutes

    buy hollys book

    Prevent your screen from going dark

    • In a medium bowl, toss shrimp with 1 tablespoon of Cajun seasoning and garlic powder.

    • In a Dutch oven or deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side. Transfer to a bowl and set aside.

    • While shrimp is cooking, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (firm). Drain well but do not rinse.

    • Add the remaining 1 tablespoon oil to the skillet and cook until the onion begins to soften, about 2-3 minutes. Add peppers and sausage if using, and cook for an additional 3 minutes.

    • Stir in the crushed tomatoes, heavy cream, and remaining cajun seasoning. Simmer uncovered for 3 to 4 minutes or until slightly thickened.

    • Add pasta, parmesan cheese, and shrimp with any juices. Stir until heated through, and the cheese is melted. Season with salt & pepper to taste.

    Fresh parsley can be added for garnish.

    Calories: 575 | Carbohydrates: 40g | Protein: 30g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 275mg | Sodium: 1105mg | Potassium: 602mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3160IU | Vitamin C: 61mg | Calcium: 245mg | Iron: 4mg

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

    Course Dinner, Entree, Main Course, Pasta, Seafood
    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.

    plated Cajun Shrimp Pasta with a title
    plated Cajun Shrimp Pasta with writing
    Cajun Shrimp Pasta in the pot with writing
    Cajun Shrimp Pasta plated and in the pot with a title

    Holly Nilsson

    Source link

  • Italian Tortellini Salad

    Italian Tortellini Salad

    This Italian inspired tortellini salad recipe is a full meal deal!

    Tortellini, salami, cheese, and veggies are tossed in Italian dressing for a hearty pasta salad. Serve it as a side dish or main dish all year long.

    plated Italian Tortellini Salad
    • Bright and beautiful, this recipe is jam-packed with flavor.
    • This tortellini salad is great as a side dish but hearty enough to serve as a main dish, too.
    • It’s great for parties or lunches since it’s easy to prep ahead.
    Ingredients for Italian tortellini salad on a trayIngredients for Italian tortellini salad on a tray

    Ingredients for Tortellini Salad

    • Tortellini: Cheese or spinach tortellini is great in this recipe. Tricolor tortellini adds a pretty punch of color.
    • Veggies: Vegetables including onions, red and green bell pepper, and cherry tomatoes add both color and lots of flavor.
    • Bold Flavors: We love salami but you can use pastrami, prosciutto, ham, or pepperoni.
    • Cheese: Since I use cheese-filled tortellini, I only add a sprinkle of parmesan for flavor. If using spinach tortellini, you can add chopped mozzarella.
    • Dressing: Keep it quick with pre-made Italian dressing or make your own homemade Italian dressing.
    top view of ingredients in a bowl to make Italian Tortellini Saladtop view of ingredients in a bowl to make Italian Tortellini Salad

    Variations for Tortellini Salad

    One of the best things about tortellini salad is the ingredients can be mixed and matched for whatever you have on hand!

    • Artichokes, sun-dried tomatoes, and olives great additions.
    • Up the protein with leftover shredded chicken or even grilled shrimp.

    How to Make Italian Tortellini Salad

    1. Cook & drain tortellini. Rinse with cold water to stop the cooking.
    2. Combine with remaining ingredients according to the recipe below.
    3. Cover & chill before serving.

    As with most pasta salad recipes, the pasta will soak up some of the dressing as it sits. Cook the pasta until just firm and dress it very generously.

    pouring dressing over top ingredients to make Italian Tortellini Saladpouring dressing over top ingredients to make Italian Tortellini Salad

    Leftovers

    Italian tortellini salad will last up to 5 days in the refrigerator in a covered container. Simply stir and serve!

    More Summer Salads

    Did you make this Italian Tortellini Salad? Be sure to leave a rating and a comment below! 

    close up of Italian Tortellini Salad on a plate with a spoon and forkclose up of Italian Tortellini Salad on a plate with a spoon and fork

    4.99 from 95 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Italian Tortellini Salad

    Bright, flavorful, & full of fresh veggies, this Italian Tortellini Salad is the perfect dish for a potluck or backyard BBQ!

    Prep Time 20 minutes

    Cook Time 10 minutes

    Chill Time 2 hours

    Total Time 2 hours 30 minutes

    a large pot with a lida large pot with a lid

    buy hollys bookbuy hollys book

    Prevent your screen from going dark

    • Cook the tortellini in a large pot salted water al dente according to package directions.

    • Once cooked, drain well and rinse under cold water to cool and stop from cooking.

    • In a large bowl, combine cooled tortellini, tomatoes, salami, onion, bell pepper, Parmesan, and parsley. Add the dressing and toss well to mix.

    • Refrigerate for at least 1 hour before serving. If desired, garnish with additional Parmesan cheese before serving.

    Optional additions:

    • 1 cup marinated artichoke hearts, drained
    • 1/2 cup pitted olives
    • 1/2 cup sundried tomatoes

    Any color bell pepper will work in this recipe.  If the onion is really strong, soak it in cold water while you prepare the other ingredients.
    Do not overcook pasta. To save time, start the pasta and chop the other ingredients while the pasta is cooking.
    The pasta will soak up dressing as it chills, be sure to dress generously.
    Store in an airtight container in the fridge for up to 5 days. 

    Calories: 304 | Carbohydrates: 30g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 800mg | Potassium: 145mg | Fiber: 3g | Sugar: 6g | Vitamin A: 414IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 2mg

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

    Course Pasta, Salad, Side Dish
    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.

    easy Italian Tortellini Salad with a titleeasy Italian Tortellini Salad with a title
    Italian Tortellini Salad with fresh veggies and writingItalian Tortellini Salad with fresh veggies and writing
    close up of Italian Tortellini Salad with a titleclose up of Italian Tortellini Salad with a title
    ingredients to make Italian Tortellini Salad in a bowl and plated dish with a titleingredients to make Italian Tortellini Salad in a bowl and plated dish with a title

    Holly Nilsson

    Source link

  • Grilled Vegetables

    Grilled Vegetables

    Summer is the perfect time to enjoy grilled vegetables.

    Mix and match your favorite summer veggies, toss in a zesty marinade, and grill on the BBQ until tender-crisp!

    This recipe makes the best side dish or healthy snack!

    Grilled Vegetables cooked in a sheet pan

    Best Vegetables for Grilling

    This grilled vegetable recipe produces perfectly grilled vegetables with lightly charred edges and a sweet, smoky flavor.

    • sliced zucchini
    • bell peppers
    • mushrooms
    • onion
    • asparagus
    • tomatoes
    • eggplant
    • mushrooms
    vegetables on a sheet pan to make Grilled Vegetablesvegetables on a sheet pan to make Grilled Vegetables

    Ingredients for Grilled Veggies

    Vegetables – Choose a variety of fresh vegetables from the list above or use what’s your fridge. If using firm veggies they can be slightly pre-cooked (like potatoes, carrots, or cauliflower).

    Seasoning Mix – This flavorful sesoning mix adds flavor to the veggies. Once cooked, I love to sprinkle with fresh herbs from the garden like basil, parsley, or cilantro.

    vegetables on a sheet pan before cookingvegetables on a sheet pan before cooking

    How to Grill Vegetables

    Grilled vegetables are super easy to make and are full of delish flavor!

    1. Toss prepared vegetables in seasoning mix on a rimmed baking sheet.
    2. Grill veggies on a preheated grill, in a grilling basket, or on a grill mat until cooked to the desired doneness.
    3. Garnish with fresh herbs or lemon wedges, if desired. Serve warm.

    Fast and flavorful, grilled vegetables can be cooked on the grill next to steak, salmon, shrimp skewers, or chicken. Easy peasy!

    plated Grilled Vegetablesplated Grilled Vegetables

    Tips for Perfect Grilled Veggies

    • Timing: For the best results, be sure to toss or turn vegetables frequently as some will cook faster than others. Set cooked ones aside and when they are all cooked, you can wrap them in foil and keep them warm on the grill or in the oven until ready to use.
    • Serving: Sprinkle finished vegetables with parmesan cheese or fresh herbs before serving. You can also drizzle them with chimichurri or pesto.
    • Meal Prep: Grill up an extra batch or two and enjoy them as an addition to salads, stir them into pasta sauce or serve as wraps for weekday lunches.
    • Leftovers: Keep leftover grilled vegetables in an airtight container for up to 4 days.

    More Grilled Vegetable Recipes

    Did your family enjoy these Grilled Veggies? Be sure to leave a rating and a comment below!

    Grilled Vegetables cooked in a sheet panGrilled Vegetables cooked in a sheet pan

    5 from 7 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Grilled Vegetables

    This grilled vegetables recipe makes an assortment of bright & colorful veggies perfectly seasoned and grilled until tender.

    Prep Time 20 minutes

    Cook Time 10 minutes

    Total Time 30 minutes

    Prevent your screen from going dark

    • Preheat grill to medium-high heat, about 375°F-400°F.

    • Place prepared vegetables in a large bowl or on a rimmed baking sheet.

    • Add the seasoning mix and toss well to coat.

    • Remove vegetables from the bowl and place them on the preheated grill (or in a grilling basket or on a grill mat).

    • Grill for 8-12 minutes (turning halfway through) or until cooked to desired doneness, removing vegetables as they are cooked.

    • Garnish with additional fresh herbs if desired. Serve warm.

    Store leftover veggies in the fridge in an airtight container for up to 3-4 days. Reheat under the broiler, on the grill, or in the microwave. 

    Calories: 164 | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 183mg | Potassium: 802mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2569IU | Vitamin C: 68mg | Calcium: 56mg | Iron: 3mg

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

    © 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.

    Grilled Vegetables with a titleGrilled Vegetables with a title
    sweet and smoky Grilled Vegetables with writingsweet and smoky Grilled Vegetables with writing
    tender-crisp Grilled Vegetables with a titletender-crisp Grilled Vegetables with a title
    The Best Zucchini Bread on a sheet pan and plated with a titleThe Best Zucchini Bread on a sheet pan and plated with a title

    Holly Nilsson

    Source link

  • Weekly Meal Plan Apr 22, 2024

    Weekly Meal Plan Apr 22, 2024

    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

    Source link

  • Stuffed Pepper Soup

    Stuffed Pepper Soup


    Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out.

    A fun twist on a traditional stuffed peppers, this soup has sausage and ground beef simmered in a zesty broth with peppers and tomatoes. Add in rice and serve it hot!

    bowl of Stuffed Pepper Soup

    A Family Favorite Soup!

    This recipe turns our favorite stuffed peppers recipe into a cozy bowl of soup.

    • This easy Stuffed Pepper Soup is quick to make and needs less prep work than traditional stuffed peppers.
    • It’s flavor packed, hearty and budge friendly!
    • This versatile recipe can use a variation of veggies and any kind of ground meat.
    Overhead shot of ladle full of Stuffed Pepper Soup

    Ingredients for Stuffed Pepper Soup

    • Meat: I use both beef and Italian sausage for great flavor. Feel free to use turkey sausage, all beef, or even ground turkey or pork. If skipping the sausage, add extra seasonings.
    • Onion and Garlic: These add flavor to the soup; fresh garlic is best, but garlic powder works in a pinch.
    • Tomatoes: A combination of crushed and diced tomatoes gives the soup body. No need to drain. Crushed tomatoes can be replaced with tomato sauce.
    • Beef Broth: Use either beef broth or beef stock in this recipe. Replace beef with chicken broth if desired.
    • Bell Peppers: I use red and green peppers, but you can use whatever you have on hand. Red, yellow, and orange peppers are sweeter, while green peppers are a bit more zesty.
    • Rice: Use cooked white or brown rice – cooking it separately ensures it doesn’t get mushy in the soup. Leftover long grain rice works great here. Keep it low-carb with cauliflower rice if you’d like!
    Overhead picture of Stuffed Pepper Soup surrounded by recipe ingredients

    How To Make Stuffed Pepper Soup

    Stuffed pepper soup only takes about 35 minutes and can be made in just one pot with only a few minutes of prep!

    1. Brown beef, onions, and garlic in a large pot. Drain.
    2. Add remaining ingredients (per recipe below) except rice and simmer for 25 to 30 minutes.
    3. Finally, stir in the cooked rice and parsley and heat for about 5 minutes.

    The rice is cooked separately, meaning this soup reheats and freezes beautifully. If you’re planning for leftovers, add hot rice to each bowl and top with the soup. If you’re planning to serve the whole batch, stir the rice into the pot!

    White bowl full of Stuffed Pepper Soup

    Got Leftovers?

    Fridge: This recipe can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.

    Freezer: Stuffed pepper soup can be made in batches and frozen, it reheats well. Thaw in the fridge overnight and reheat. Tip: Freeze in individual servings and enjoy a quick lunch for one!

    More Beefy Soups

    This stuffed pepper soup recipe is a favorite all year long – here are some more delicious soup recipes you much try!

    Serve this stuffed pepper soup with homemade biscuits or 30-minute dinner rolls for dipping and a side salad.

    close up of Stuffed Pepper Soup in a bowl

    4.97 from 218 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Stuffed Pepper Soup

    Stuffed pepper soup has sausage and ground beef, lots of tender sweet bell peppers, and tomatoes. Add in rice and serve it hot!

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

    a large pot with a lid

    • In a large pot or Dutch oven, cook the beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.

    • Stir in the broth, Italian seasoning, bell peppers, crushed and diced tomatoes, Worcestershire sauce, and pepper.

    • Bring to a boil, reduce the heat to medium-low, and let simmer uncovered for 25 to 30 minutes or until peppers are tender and the soup has slightly thickened.

    • Stir the rice* and parsley and simmer an additional 5 minutes or until heated through. Taste and season with salt and additional pepper if desired.

    If planning for leftovers, add hot rice to each bowl and top with the soup. Rice should be stored in a separate container.
    This recipe uses 2 cups of cooked rice which is approximately ⅔ cup of raw long grain white rice.
    Optional garnishes: Try a sprinkle of shredded cheddar cheese, fresh herbs like basil, or a dollop of sour cream. 
    Store leftovers in an airtight container in the fridge for up to 3-4 days. 

    Calories: 248 | Carbohydrates: 17g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 591mg | Potassium: 897mg | Fiber: 2g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 44mg | Calcium: 52mg | Iron: 3mg

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

    Course Beef, Soup
    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.

    easy Stuffed Pepper Soup in a bowl with writing
    bowl of Stuffed Pepper Soup with a title
    close up of Stuffed Pepper Soup with writing
    Stuffed Pepper Soup in the pot and plated with a title





    Holly Nilsson

    Source link

  • Lasagna Soup

    Lasagna Soup

    This lasagna soup recipe is a delicious soup with all of the flavors of our favorite lasagna recipe.

    Zesty Italian sausage is simmered in a rich tomato broth pasta. It’s all topped with a blend of cheeses and fresh herbs.

    bowls of Lasagna Soup

    What is Lasagna Soup?

    • This lasagna soup recipe turns our favorite lasagna recipe in slurp-able soup.
    • It’s prepared in just one pot – less dishes and less mess.
    • This soup is versatile; stir in bell peppers, zucchini, or mushrooms.
    • It can reheats and freezes well.
    ingredients for lasagna soup

    Ingredients for Lasagna Soup

    Meat – Italian sausage adds lots of flavor however you can use ground beef or ground turkey. In a pinch, toss in a bag of frozen meatballs.

    Broth – The base of this soup is beef broth and tomato sauce (or marinara sauce). A can of diced tomatoes adds a bit of texture and a thicker consistency.

    Vegetables – Onion, bell peppers, and spinach add flavor. Stretch the soup even further with kale, sliced mushrooms, or zucchini.

    Pasta – I use regular lasagna noodles and break them into bite-sized pieces. Replace it with any medium pasta shape – try penne, rigatoni, rotini, or shells.

    Toppings – My favorite topping is ricotta cheese. Top with cheese mixture including parmesan cheese and shredded mozzarella, and garnish with fresh parsley and basil.

    It’s really easy to make ricotta cheese at home! No special tools are required – you’ll need milk, cream, vinegar, & salt. Find my easy ricotta cheese recipe here.

    cooked meat in a dutch oven for lasagna soup
    Lasagna Soup ingredients in a pot
    Lasagna Soup ingredients in a pot

    How to Make Lasagna Soup

    1. Brown the meat with onion and garlic in a large soup pot or Dutch oven.
    2. Add the broth ingredients and simmer per the recipe below.
    3. Add pasta and simmer until tender. Stir in spinach if using.
    4. Ladle into bowls and top with ricotta cheese, parmesan cheese, some freshly chopped herbs, and a sprinkle of red pepper flakes.

    If you’d prefer, this soup can be cooked in the slow cooker.

    a large dutch oven of cooked lasagna soup

    FLAVOR BOOST: Buy a small piece of parmesan rind and add it to the soup in Step 3! Simmer the rind and remove/discard it before serving.

    What to Serve with Lasagna Soup

    Cheesy garlic breadsticks are a must for soaking up the savory broth, and a simple green salad will round out this family favorite! Have it with some homemade croutons on top, or top it with shredded mozzarella cheese. Make some homemade garlic bread for dipping and dinner is served.

    a ladle serving lasagna soup

    Storage and Leftovers

    • For planned leftovers: If you are planning leftovers or making this soup in advance, cook the pasta separately and add it to the soup just before serving. You can skip the extra 1 cup of water in the broth.
    • Store lasagna soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or the microwave.
    • Freeze leftover soup in zippered bags for up to 4 months.

    More Pasta Soup Recipes

    Did your family love this Lasagna Soup? Be sure to leave a comment and a rating below! 

    lasagna soup topped with ricotta cheese, basil and parsley

    5 from 47 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Lasagna Soup

    This lasagna soup recipe packs all of the goodness of a classic lasagna into a delicious one-pot dinner!

    Prep Time 20 minutes

    Cook Time 40 minutes

    Total Time 1 hour

    a large pot with a lid

    • Heat the pot over medium-high heat and add the sausage, onion, and garlic. Break it up with a spoon, cooking until no pink remains. Drain any fat.

    • Add the crushed tomatoes, diced tomatoes (with juices), beef broth, green pepper, seasonings, and 1 cup of water.

    • Bring to a boil, reduce the heat to medium low, and simmer covered for 15 minutes.

    • Add the lasagna pieces to the simmering soup and simmer covered for an additional 15 minutes or until the pasta is tender.

    • Remove from heat, stir in spinach, and let the soup rest for 5 minutes. Season with additional salt and pepper to taste.

    • Spoon into bowls and top as desired.

    Parmesan rinds can be purchased at the deli (and you can often buy a container of them for just a couple of dollars). Keep extras in the freezer to add to soups and sauces for flavor and richness.
    Optional Toppings: Ricotta cheese (recommended), Mozzarella Cheese, Ricotta Cheese, Parmesan Cheese, fresh basil, and parsley.
    Pasta can become mushy in soup if left in the soup for too long. If making ahead of time, cook the soup but don’t add the pasta. Pasta can be added as the soup is reheated.
    Italian Sausage adds great flavor, but you can use any ground meat and add a bit more Italian seasoning and salt.
    Fresh spinach can be substituted with kale (which will need to cook a bit longer) or frozen spinach.

    Serving: 1.66cups | Calories: 474 | Carbohydrates: 43g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1327mg | Potassium: 1167mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1074IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 4mg

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

    Course Dinner, Lunch, Pasta, Soup
    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.

    pot full of Lasagna Soup with a title
    plated Lasagna Soup with cheese and writing
    Lasagna Soup in the pot and plated with a title
    taking a spoonful of Lasagna Soup out of the pot with writing

    Holly Nilsson

    Source link

  • Black Bean Soup

    Black Bean Soup

    You will be amazed at how much hearty flavor this black bean soup recipe has.

    Black beans are slowly simmered in broth with veggies and bold Southwest spices. Crumbled bacon is added for a layer of smoky richness.

    Black Bean Soup in a bowl
    • Hearty and filling, this black bean soup recipe is easy to cook.
    • This recipe is budget friendly, can be doubled and leftovers freeze well.
    • If you’re feeding a family on a budget, you’ll love how this black bean soup recipe will stretch a dollar.
    ingredients for black bean soup on a sheet pan

    Ingredients for Black Bean Soup

    Black Beans – Canned black beans make quick prep. If using dried beans, they will need to be simmered (per the notes in the recipe) before preparing this soup.

    Bacon – Use any smoke-cured bacon and cook it crispy for serving. Reserve the fat for cooking vegetables. If you have a ham bone or a meaty ham hock, add it to the simmering soup for extra smoky goodness.

    Vegetables – Onion, garlic, celery, and green/red bell pepper are sauteed in the bacon drippings for lots of flavor. Feel free to add other veggies like carrots, mushrooms, potatoes, corn, or diced tomatoes. Anything goes in black bean soup!

    Seasonings – I use cumin, chili powder, and smoked paprika. They can be replaced with taco seasoning if you’d prefer. For some heat add cayenne pepper to taste.

    Broth – Chicken broth adds great flavor to this soup. Use bouillon if you wish, and reduce the added salt. For vegetarians, try vegetable broth or bouillon cubes, and leave out the bacon.

    ingredients in a pot to make Black Bean Soup

    How to Make Black Bean Soup

    This easy soup is perfect for the stovetop, slow cooker, or Instant Pot!

    1. Cook the bacon in a Dutch oven or large saucepan.
    2. Cook the onion in the bacon fat according to the recipe below.
    3. Stir in the canned beans and remaining ingredients and simmer for 20 minutes.
    4. Blend or mash some of the soup to thicken, garnish and serve!
    Black Bean Soup in a pot before blending
    blending ingredients to make Black Bean Soup in a pot

    Add-Ins, Toppings, & Serving Suggestions

    A bowl of black bean soup is perfect for mix-ins and toppings! Add a side of cornbread, biscuits, or croutons.

    • Shredded cheddar cheese or crumbled Cotija cheese
    • Tortilla chips or strips
    • Avocado slices, fresh lime juice, sliced jalapenos, fresh cilantro
    • Salsa and a dollop sour cream or Greek yogurt
    Black Bean Soup in a pot with a spoonful in a laddle

    Storing Leftovers

    Store leftover soup in the fridge for up to 4 days. This soup can be frozen for up to 4 months. Reheat from frozen in the microwave or covered on the stovetop on low.

    More Hearty Bean Soups

    Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below! 

    Black Bean Soup in a bowl

    5 from 20 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Black Bean Soup

    Tasty black bean soup is full of warming and hearty flavors!

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

    a large pot with a lid

    Immersion Blender on white background

    • Heat a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove from the pan and set aside (reserving fat.)

    • Add the onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.

    • Stir in the remaining ingredients (except bacon) and bring to a boil over medium high heat. Reduce the heat to medium low, cover, and simmer 20 minutes.

    • Remove the bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir in the bacon.

    • Serve with sour cream, cilantro, and green onions if desired.

    If you don’t have an immersion blender, mash some of the beans with a potato masher to thicken the soup.
    To Use Dried Beans: Place ½ pound dried black beans in a large saucepan along with 1 large onion halved and 2 cloves of garlic whole. Cover with water, bring to boil over medium-high heat. Reduce the heat to a simmer and cover. Cook for 90 minutes or until beans are tender, adding more water as needed. Drain and follow the recipe as directed.
    To Cook in a Slow Cooker: Saute the onions as directed and add with the remaining ingredients to the slow cooker. Cook on high for 3-4 hours or on low for 5-6 hours.

    Calories: 272 | Carbohydrates: 44g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 756mg | Potassium: 994mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2464IU | Vitamin C: 89mg | Calcium: 112mg | Iron: 5mg

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

    Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
    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.

    Black Bean Soup with a title
    Black Bean Soup with bacon and writing
    bowl of Black Bean Soup with writing
    Black Bean Soup in the pot and plated with a title

    Holly Nilsson

    Source link

  • Overnight Breakfast Casserole

    Overnight Breakfast Casserole

    This is by far my favorite holiday recipe.

    This easy overnight breakfast casserole has lots of bacon and cheese in an easy strata style dish.

    It’s perfect for brunch, holiday mornings, or lazy Sundays!

    taking a piece of Overnight Breakfast Casserole out of the dish

    An Easy Overnight Breakfast Casserole

    I have a hard time choosing between hashbrowns breakfast casserole and this one which my mom always made for Christmas morning!

    • This overnight breakfast casserole recipe preps fast the night before and bakes fresh and delicious in the morning!
    • This recipe reheats and freezes well for meals throughout the week.
    • Think beyond breakfast; it makes a great lunch or dinner, too.
    • Get a jumpstart on holiday meals, this recipe can be prepared up to 4 days ahead of time.
    bread , mustard powder , salt and pepper , milk, green onions , red pepper , bacon , cheese and eggs with labels to make Overnight Breakfast Casserole

    Ingredients in Overnight Breakfast Casserole

    • Eggs – Use large eggs or a carton of liquid eggs and any milk.
    • Bread – I use white sandwich bread, but you can use any leftover bread, dinner rolls, or hamburger buns!
    • Bacon – This casserole tastes best if you cook and drain a pound of bacon but to keep it easy, real bacon bits, pre-cooked bacon, or ham are all great too.
    • Vegetables – Bell peppers add flavor but you can add other veggies like cooked onions or mushrooms.
    • Cheese – I love sharp cheddar cheese in this breakfast casserole; pre-shredded cheese works just fine in this recipe. You can replace it with Monterey Jack or a cheese blend.
    adding ingredients to make egg mixture for Overnight Breakfast Casserole
    ingredients in the dish to make Overnight Breakfast Casserole
    adding egg mixture to other ingredients in dish to make Overnight Breakfast Casserole
    baked Overnight Breakfast Casserole

    How to Make Overnight Breakfast Casserole

    1. For the custard, whisk eggs, milk, and seasonings.
    2. Layer the bread and other ingredients in a baking dish.
    3. Pour egg mixture over the top, cover, and refrigerate overnight.
    4. In the morning, bake (per recipe below) until a knife in the center comes out clean.

    Tip for Crispy Topping: Place the casserole under the broiler for about 3 minutes until the topping is golden brown and the cheese is bubbly.

    Make Ahead for Best Results

    This is a make-ahead breakfast casserole and needs to reset at least 3 hours to let the bread soak up the egg mixture. Once assembled, this casserole can be refrigerated for up to 48 hours before baking.

    Freeze the casserole, either cooked or uncooked, for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

    piece of Overnight Breakfast Casserole on a plate

    Short on Time?

    • Slice up cooked breakfast sausage links instead of frying bacon.
    • Use frozen peppers and/or onions instead of dicing up fresh!

    Need to bake it now? Toss the prepared bread cubes with the egg mixture (Step 2) and let it soak while you prepare the rest of the casserole. Then very gently layer half the soaked bread cubes on the bottom of the casserole dish, half the ingredients, more soaked bread cubes, and the remaining half. Bake as directed.

    More Make Ahead Favorites

    Did your family love this Overnight Breakfast Casserole? Leave us a rating and a comment below!

    piece of Overnight Breakfast Casserole on a plate

    4.99 from 72 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Overnight Breakfast Casserole

    Delicious overnight breakfast casserole is loaded with bacon, green onions, bell peppers, and cheese!

    Prep Time 20 minutes

    Cook Time 55 minutes

    Chill Time 3 hours

    Total Time 4 hours 15 minutes

    Author Holly Nilsson

    an empty white 9x13 inch baking dish

    • Cube bread and leave it out overnight or place in the oven at 300°F for about 10 minutes to dry slightly. (Do not brown or toast it).

    • In a large bowl, whisk together eggs, milk, mustard powder, salt, and pepper.

    • Grease a 9×13 baking dish. Layer half of the bread cubes in the prepared dish. Top with half of the bacon, green onions, red peppers and cheese. Repeat layers one more time.

    • Pour the egg custard mixture over top of the casserole, ensuring all of the bread is moistened. Cover and refrigerate for at least 3 hours or overnight.

    • Remove from fridge and let sit at room temperature while preheating the oven to 350°F.

    • Bake the casserole covered with foil for 45 to 55 minutes or until a knife inserted in the center comes out clean. (If you are baking 2 pans, increase cooking time to 60-80 minutes).

    Store leftover breakfast casserole covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through. 

    Calories: 382 | Carbohydrates: 18g | Protein: 19g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 137mg | Sodium: 579mg | Potassium: 256mg | Fiber: 1g | Sugar: 5g | Vitamin A: 806IU | Vitamin C: 7mg | Calcium: 392mg | Iron: 2mg

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

    Course Breakfast, Casserole
    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.

    baked Overnight Breakfast Casserole in a dish with a title
    close up of Overnight Breakfast Casserole with writing
    taking a piece of Overnight Breakfast Casserole out of the dish with a title
    Overnight Breakfast Casserole baked in the dish and photo of taking out a slice with a title

    Holly Nilsson

    Source link

  • Pasta with Peas, Ham and Red Bell Peppers | Kitchen Nostalgia

    Pasta with Peas, Ham and Red Bell Peppers | Kitchen Nostalgia

























































    Pasta with Peas, Ham and Red Bell Peppers | Kitchen Nostalgia








    Top