Tag: green onions

This Salad is Fresh, Fast, and Totally Crave-Worthy
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This crisp, colorful salad features juicy mango, tender chicken, and crunchy veggies, all tossed in a tangy Asian dressing and topped with toasted peanuts for a vibrant, flavor-packed dish!
Flavor: Bright, tropical, and lightly savory, this salad delivers the perfect balance of sweet, tangy, and fresh in every bite.

Recommended Tools: A veggie chopper will make prep work a breeze. Store everything in prep containers to whip up a fresh salad every day of the week.

Swaps: For a nut-free salad, use pepitas, sunflower seeds, hemp seeds, or homemade croutons.
Ingredient Tips
- Mango: Choose a whole, unbruised mango that’s slightly soft. If using frozen mangoes, they should be thawed before dicing.
- Chicken: Rotisserie chicken makes this dish come together quickly, but you can use sliced chicken thighs or grilled chicken breasts.
- Vegetables: Go for color! Add red bell peppers, crisp green or red onions, and use English cucumbers, as they stay crunchy longer than regular field cucumbers.
- Greens: Use a bag of shredded coleslaw and salad mix to save on prep.
- Dressing: Buy or DIY? Try this Thai-inspired sesame ginger dressing or this cilantro lime dressing.
Easy Salad Variations
- No mangoes? Try using a jar of mango chutney and drop small dollops into the salad in Step 2. Or try diced peaches or nectarines, sliced strawberries, or blueberries.
- This is a great recipe for using up leftover veggies like peas, corn, asparagus, mushrooms, or tomatoes.
- Try a different protein like grilled shrimp, salmon, or tuna, or even tofu for a meatless main.
- Try other toppings like pickled red onion, crumbled feta, diced avocados, savory chopped bacon, or pickled jalapenos.
Keep It Fresh

Store leftovers in the fridge up to 3 days, keeping salad, fixings, and dressing separate. Stir before serving as a salad or use in pita pockets or wraps for a quick lunch.

Fresh Fruity Salads

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Mango Chicken Salad

This delicious mango chicken salad is the perfect fusion of Asian inspired flavors with protein, fresh fruits, and veggies.

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

In a large bowl, add romaine, cabbage, and bell pepper. Toss to combine.

Top with chicken, diced mango, and sliced cucumber.

Drizzle with the dressing and top with green onions, cilantro or mint, and roasted peanuts.

Other optional additions to this salad include fresh bean sprouts, sliced snap peas, julienned carrots, or water chestnuts.

Calories: 367 | Carbohydrates: 21g | Protein: 26g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 612mg | Potassium: 836mg | Fiber: 5g | Sugar: 14g | Vitamin A: 8319IU | Vitamin C: 88mg | Calcium: 87mg | Iron: 2mg

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

Course Chicken, Main Course, Salad

Cuisine Asian Fusion

© 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.
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Holly Nilsson

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September 24, 2025
3,000 Pounds of Poke From Costco Recalled for a Surprising Reason
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Have you recently purchased Kirkland Signature brand Ahi Tuna Wasabi Poke from Costco? You should check to make sure it wasn’t part of a new recall.

Western United Fish Company (also known as Annasea Foods Group) of Kent, Washington, has issued a recall for 3,314 pounds of Kirkland Signature brand Ahi Tuna Wasabi Poke packed on Sept. 18, 2025, with a sell-by date of Sept. 22, 2025.

The recall is over concerns about Listeria contamination, which can be fatal among young kids, the elderly, and people with weakened immune systems. Otherwise healthy people can still have serious symptoms from listeria infection, including high fever, bad headaches, stiffness, nausea, abdominal pain, and diarrhea, according to the FDA.

The poke was packaged in plastic clamshell containers with Kirkland Signature branding, though it was produced by Western United Fish Company/Annasea Foods Group. Consumers are being told to dispose of the product immediately and request a full refund from their local Costco.

The concern over listeria is actually focused on the green onions that were included in the product rather than the raw fish.

“This recall was initiated after being notified by our green onion supplier of a Listeria monocytogenes positive test result in the green onions which were used only in Ahi Tuna Wasabi Poke on 9/17/2025,” the company said in a statement posted to the FDA website. “We are continuing to work with our green onion supplier to determine the root cause.”

The states where the poke has been recalled:
- Alabama
- Alaska
- Colorado
- Connecticut
- Delaware
- Florida
- Georgia
- Idaho
- Indiana
- Louisiana
- Maine
- Maryland
- Massachusetts
- Minnesota
- Mississippi
- Missouri
- Montana
- Nebraska
- New Hampshire
- New Jersey
- New Mexico
- New York
- North Carolina
- Ohio
- Oregon
- Pennsylvania
- South Carolina
- Tennessee
- Texas
- Utah
- Virginia
- Washington
- Wisconsin
Listeria can be a very serious problem. Back in June, chicken fettuccine alfredo meals sold at Kroger and Walmart were recalled after 17 people became ill and 3 people actually died, according to NPR. It turned out they were contaminated with listeria. One woman also lost a fetus, which is why pregnant people are advised to be particularly alert when recalls over listeria happen.

Experts have expressed concern over the Trump regime’s cuts to America’s food safety monitoring programs in recent months. The CDC quietly cut back the Foodborne Diseases Active Surveillance Network (or FoodNet), which tracks foodborne illness, according to a startling report from the New York Times. And one of the concerns is that most people won’t really notice the change until it’s too late. In a country of over 330 million people, a handful of people dying from a given outbreak is barely noticed. But if food safety regulators don’t have the data to spot an outbreak, those handful of deaths can grow unnecessarily.

Consumers with any questions about the Costco poke recall are being encouraged to contact Western United Fresh Co./Annasea Foods Group by calling 425-558-7809 between the hours of 10 a.m. and 6:30 p.m. ET (7 a.m. to 3:30pm PT) Monday to Friday, or to email: [email protected].
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Matt Novak

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September 23, 2025
Teriyaki Salmon
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Fresh, flaky salmon fillets are pan-seared and finished with a sweet-savory teriyaki glaze. Serve over rice with steamed veggies and a sprinkle of sesame seeds for easy weeknight perfection.
Flavor: Savory soy and garlic are balanced by sweet brown sugar and ginger, then topped with sesame seeds.

Prep Note: Lightly toast the sesame seeds in a dry pan to enhance the flavor.

Recommended Tools: Using a meat thermometer will ensure the fish doesn’t get overcooked.

Time-Saving Tip: Use teriyaki sauce from a jar instead of making it from scratch.
Ingredient Tips for Teriyaki Salmon
- Salmon: For best results, look for salmon fillets that are firm and brightly colored, without tears, discoloration, or a fishy odor. If using frozen fillets, thaw them fully and pat them dry before cooking.
- Soy Sauce: Reduced soy sauce forms the foundation of this homemade sauce, but you can use regular if that’s what you have on hand.
- Ginger & Garlic: Fresh ginger and garlic will give the best flavor, but a paste or powder can be swapped in. Want to always have ginger on hand? Try keeping it in the freezer; you can grate it right from frozen.
- Brown Sugar: Teriyaki’s signature sweetness comes from brown sugar and balances the salty soy. You can swap it for honey with similar results!
- Garnish: Chop enough green onions so you can use them in your sauce and as a garnish, too. Sesame seeds add a distinctive nutty note and a little crunch to your teriyaki sauce and are great sprinkled on top.
How to Make Teriyaki Salmon
1. Sauce: Prepare teriyaki sauce (full recipe below) and keep warm.
2. Sear: Heat oil in a skillet and place salmon fillets skin-side down. Cook on each side.
3. Plate: Remove from heat and pour the sauce over the fillets.
4. Garnish: Sprinkle with sliced green onions and serve over rice or noodles.
Don’t overcook the salmon. Adjust the cooking time depending on the shape and thickness of your salmon.

To check for doneness, the salmon should flake easily with a fork but still be slightly translucent in the center. It should also have an internal temperature of 145°F in the thickest part of the salmon when using a meat thermometer.

For added flavor, replace up to half the water in the sauce with orange or pineapple juice.

If using store-bought teriyaki sauce, add a bit of citrus juice to brighten the flavor.
Savor the Flavor

Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 4 days. So make some extra glaze and serve it as a teriyaki marinade or glaze for chicken, pork, or shrimp.

Favorite Salmon Side Dishes

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Teriyaki Salmon

Teriyaki salmon features pan-fried fillets coated in a savory-sweet sauce made from scratch.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

In a small saucepan add soy sauce, 3 tablespoons water, dark brown sugar, ginger, garlic, and ground mustard. Whisk to combine.

Set over medium-high heat and whisk while bringing the mixture to a slight boil. Reduce heat to low.

In a small bowl, whisk together cornstarch and 1 tablespoon of cold water. Add a bit at a time to the simmering sauce while whisking until the mixture has thickened slightly (you may not need all of it).

Once thick, but still pourable, remove from the heat and stir in sesame seeds and the green onions. Set aside while you cook the salmon.

Lightly season salmon filets with salt and pepper. In a 12-inch non-stick skillet, add olive oil and set over medium-high heat.

When the oil is hot, add the salmon, skin side down, to the pan.

Cook for 4-6 minutes, carefully flip the salmon and cook for another 4-6 minutes or just until tender and flaky.

Remove from the heat and pour the teriyaki sauce over the salmon. Garnish with green onions and sesame seeds.

Sauce Swaps

Replace half of the water with orange juice or pineapple juice (or add a bit of lemon juice) to change the flavor.

You can replace the homemade teriyaki sauce in this recipe with store-bought. Add some citrus juice to brighten the flavor. Ensure it’s a thicker sauce or thicken with a cornstarch slurry.

Cooking & Storing Salmon

The shape of your salmon filet will determine how long it needs to cook. A thicker filet will need longer while a thinner and flatter filet will need less time.

Cooked salmon should be slightly translucent in the center and will flake easily with a fork.

Refrigerate leftovers for 3-4 days, or freeze for up to 3 months.

Calories: 116 | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 578mg | Potassium: 104mg | Fiber: 1g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

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

Course Dinner, Entree, Fish, Main Course, 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.
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Holly Nilsson

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August 30, 2025
Crispy Tater Caesar Salad
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Smashed tater tots, blackened chicken, bacon bits, and crunchy veggies are tossed with romaine lettuce and Caesar dressing for a fun, fresh take on a classic salad!

What is Crispy Tater Caesar Salad?

Tater Caesar salad is a new viral trend and for good reason! The salad features crispy, cheesy smashed tater tots in place of croutons, making it as fun to make as it is to eat.
Flavor: Cheesy, savory, salty, and crunchy, this salad hits all the right notes!

Recommended Tools: An air fryer is the perfect way to make the crispiest tots every time.

Time-Saving Tip: Use bottled dressing, store-bought bacon, and rotisserie or leftover chicken to quickly toss this recipe together.

Make Ahead: Make tater Caesar salad up to a day ahead, chill, and toss with the dressing just before serving.
Ingredient Tips for Tater Tot Caesar Salad
- Tater Tots: Buy or make potato tots and freeze the extras for later! Waffle fries and home fries can be used the same way.
- Chicken: Fresh or frozen (and thawed) cutlets are pre-portioned and ready to use! Chicken tenders or nuggets can be quickly made in the air fryer and add an extra layer of crunch.
- Bacon and Cheese: Bacon bits and parmesan cheese add salty crunch to crispy tot Caesar salad. Diced ham, chopped salami, or pepperoni can be used in place of bacon.
- Veggies: Romaine is the classic lettuce for Caesar salads. Try adding kale to the romaine for a nutrition bump.
- Dressing: Buy or DIY? Make your own Caesar dressing with basic ingredients from the fridge and have plenty leftover as a veggie dip or for chicken Caesar wraps.
Variations
- Sweet potato tater tots are a colorful and healthy swap for potato tots!
- Optional veggies like diced bell peppers, shredded carrots, or shredded Brussels sprouts add extra crunch and flavor.
- Anchovies are a classic ingredient, so consider adding a teaspoon of anchovy paste to the dressing if you want a hint of that flavor.
How to Make Tater Caesar Salad
1. Bake: Oven bake and smash tater tots, top with parmesan cheese, and re-bake to a golden brown with chicken in the same pan.
2. Mix: In a large bowl, mix dressing with cheese, green onions, celery, bacon, and chicken chopped into bite-sized pieces.
3. Combine: Fold in chopped chicken, lettuce, and crispy tater tots.
4. Garnish: Top with extra parmesan cheese, cracked pepper, or croutons.
Spray pan release on the tots before baking for extra crispy edges.

Toss the salad gently to prevent the tots from breaking apart.

Store leftover crispy tater Caesar salad in a covered container in the refrigerator for up to 3 days.

Refresh the salad by removing any wilted lettuce leaves and draining, if necessary. Add fresh romaine, parmesan cheese, and dressing if desired.
More Hearty Salads to Try

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Crispy Tater Caesar Salad

This viral recipe features crispy tater tots tossed with chicken, lettuce, parmesan, bacon, and a tangy Caesar salad dressing.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Preheat the oven to 425°F and line 2 baking sheets with parchment paper.

Spread the tater tots evenly on both pans in a single layer and bake for 25 minutes, stirring halfway through.

While the tots bake, pat the chicken dry and rub both sides with oil and blackened seasoning.

Let the tots cool for 2 minutes before gently smashing them with the bottom of a cup or spatula. Sprinkle 2 tablespoons of Parmesan cheese overtop the tots.

On one of the pans, move the tots to one side and add the chicken to the other side. Bake for 15 minutes or until the chicken is cooked through and the tots are crisp and golden. (see note)

In a large bowl, mix Caesar dressing, remaining parmesan cheese, green onions, celery, bacon, and cooled chopped chicken.

Gently fold in cooled smashed tots and romaine lettuce.

Garnish with extra Parmesan cheese and freshly cracked pepper. Drizzle additional caesar dressing over top if preferred.

If the chicken is done cooking and the tots aren’t crispy, transfer the chicken to a plate and continue to cook the tots.

You can use 2 cups of cooked or rotisserie chicken instead of cooking from raw.

Make sure tots and chicken are both fully cooled to keep the salad crisp and creamy.

This salad can be made ahead and served chilled.

Refrigerate leftovers up to 3 days. Remove wilted lettuce and add fresh.

Calories: 539 | Carbohydrates: 37g | Protein: 20g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 1359mg | Potassium: 653mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1212IU | Vitamin C: 12mg | Calcium: 145mg | Iron: 2mg

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

Course Chicken, Dinner, Lunch, Main Course, Salad

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.
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Holly Nilsson

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August 16, 2025
Easy Cheesy Potatoes

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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

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Holly Nilsson

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November 3, 2024
Lemon Pepper Chicken
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This lemon pepper chicken is as easy as it is delicious.

Juicy chicken breasts are baked on a bed of zucchini and smothered in a tangy lemon sauce.

This Lemon Pepper Chicken recipe is sponsored by McCormick.
Quick to prep, this dish comes together with basic pantry ingredients and a few minutes in the oven!

Lemon pepper chicken is simple to make and packed with flavor from a simple homemade seasoning.
What You’ll Need For Lemon Pepper Chicken

Chicken: I use boneless, skinless chicken breasts in this recipe. You can replace the chicken breasts with boneless chicken thighs—the cooking time will need to be adjusted.

Seasoning: I make homemade lemon pepper seasoning since it has more flavor without being too salty. Ensure the lemon zest is dry if storing leftover seasoning or store it in the freezer.

Sauce: Fresh, whole lemons give this sauce a fresh lemon flavor. It’s slightly thickened with flour and seasoned with a homemade lemon pepper blend.

Stock/Wine: Use extra chicken stock or chicken broth instead of white wine if desired.

Zucchini: Zucchini can be replaced with other colorful summer squashes or sliced mushrooms.

How to Make Lemon Pepper Chicken
1. Soften the zucchini slightly and transfer to a casserole dish.
2. Brown the chicken and add it to the dish.
3. Simmer the sauce in the same skillet and spoon it oveer the chicken.
4. Bake until the chicken is cooked through (recipe below).
Storage and Reheating
- Store leftovers in a covered container in the refrigerator for up to 4 days.
- Reheat sauce in a pan, whisking in a little milk to emulsify. Add chicken to the sauce and reheat on low until warmed through.
- Freeze chicken and sauce separately in zippered bags for up to 1 month. Thaw overnight in the refrigerator before reheating.
Tasty Chicken Dishes

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Lemon Pepper Chicken

Tender juicy chicken in a tangy lemon sauce, baked to perfection!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

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Preheat the oven to 350°F

In a bowl, combine zucchini, 1 teaspoon lemon pepper seasoning, and green onions.

In an ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Add the zucchini mixture and cook for 2 to 3 minutes or until slightly softened. Transfer to a 2-quart casserole dish or Dutch oven.

In a shallow bowl, combine flour and 1 ½ teaspoons of lemon pepper seasoning. Dip the chicken breasts in the flour mixture and shake to remove any excess (reserve the remaining flour to thicken the sauce).

Add the remaining olive oil to the skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini.

Place broth, wine, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.

Pour into the warm skillet while whisking and bring to a boil. Simmer 1 minute while whisking and scraping up any brown bits in the pan. Season with salt and pepper to taste. Spoon sauce over chicken breasts.

Cover and bake for 20 minutes. Remove cover and bake for an additional 10-15 minutes longer or until the chicken reaches 165°F.

Zucchini can be replaced with 8 oz sliced mushrooms (or a combination of the two).
Homemade Lemon Pepper Seasoning

1 tablespoon lemon zest

¾ teaspoon black pepper

½ teaspoon salt (or to taste)

¼ teaspoon onion powder

¼ teaspoon garlic powder

Combine the ingredients in a small bowl. To store leftover lemon pepper, spread the mixture onto a paper towel lined plate and allow it to dry overnight or until the lemon zest is completely dehydrated.

Calories: 435 | Carbohydrates: 14g | Protein: 51g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 313mg | Potassium: 1083mg | Fiber: 1g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 14.9mg | Calcium: 38mg | Iron: 2.1mg

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

Course Chicken, Dinner, 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.
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Holly Nilsson

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September 28, 2024
Sheet Pan Quesadillas
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Sheet pan quesadillas are as much fun to eat as they are to make.

This sheet pan quesadilla recipe is loaded with chicken, beans, veggies, and loads of melty Mexican blend cheese!
Save time—you can make enough to feed a crowd all at once!

Perfect for busy weeknights, sheet pan quesadillas are really easy to make.

Serve a little or a lot, you can cut the squares as small or large as you’d like.

They’re versatile; swap the add-ins or use leftover taco meat to make it quick and easy.
Ingredients for Sheet Pan Quesadillas

Tortillas: Use large flour tortillas to make tortillas easy.

Chicken: Shredded rotisserie chicken is a time saver and perfect for quesadillas, but any leftover chicken will work.

Cheese: This recipe is all about the cheesy ‘glue’ that holds it together. Preshredded cheese, such as a Mexican cheese blend, works just fine in this recipe (and is another time saver).

Seasonings: I keep it quick with few tablespoons of taco seasoning—use a packet or homemade.

Filling: Add your favorite TexMex-inspired ingredients; I love black beans and corn. Other favorites include bell peppers, black olives, and red onions.

Variations and Add-Ins
- Use leftover homemade chili as a filler and serve with tasty dips like guacamole or pico de gallo and sour cream.
- Leftover taco meat, ground beef, turkey, or steak are also great choices.
- Swap up the cheese and try a blend of cheddar cheese, mozzarella, pepper Jack, or Monterey jack.
- Switch out the black beans for refried beans and omit the corn for diced tomatoes if desired.
How to Make Sheet Pan Quesadillas

Sheet pan quesadillas are quick and easy to make.
1. Season and simmer chicken over medium heat until water evaporates (recipe below).
2. Spread the filling and cheese over the top of the tortillas.
3. Top with remaining tortilla and fold the bottoms up to seal.
4. Cover the quesadilla with a second baking sheet and bake until the edges crisp.
5. Remove the top baking sheet and bake for another 5 minutes or until the top and edges are brown and crispy.
Serving and Toppings

All the quesadilla to cool a few minutes before cutting.
- Garnish with cilantro and sliced jalapenos.
- Serve with salsa and sour cream for dipping.
Storing Leftovers

Keep leftover sheet pan quesadillas in a covered container in the refrigerator for up to 4 days, separated by sheets of parchment paper. They can also be stored in a freezer bag for up to 4 months.

You can reheat leftover quesadilla in the air fryer or in a large skillet over low heat. They can also be reheated in the microwave but may not be as crisp.

Tasty Mexican Inspired Recipes

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Sheet Pan Quesadillas

This easy recipe for sheet pan quesadillas is full of cheesy and spicy flavor.

Prep Time 15 minutes

Cook Time 21 minutes

Resting Time 5 minutes

Total Time 41 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 425°F.

In a medium skillet add the chicken, taco seasoning, and water. Simmer over medium-high heat until the water evaporates.

Brush one side of each tortilla with oil. Place 6 tortillas, oil side down, on a 18 x 13-inch baking sheet, half hanging off. Place one more tortilla in the center to close the gap.

Spread the chicken mixture over the tortillas. Sprinkle the black beans, corn, green onions, and cheese over top.

Place the remaining tortilla in the center and fold the bottom tortillas up to seal.

Place a second baking sheet on top and bake for 18 minutes until edges start to crisp.

Remove the top baking sheet and bake for an additional 3 to 5 minutes or until golden brown and crisp.

Rest for 5 minutes before cutting.

Store leftover sheet pan quesadillas in a single layer in an airtight container in the refrigerator for up to 3 days.
If adding other raw vegetables such as onions or bell peppers, I like to cook them first in a skillet or the microwave to soften.
Reheat them in the air fryer or in a dry skillet.

Calories: 488 | Carbohydrates: 34g | Protein: 39g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 720mg | Potassium: 507mg | Fiber: 6g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 714mg | Iron: 3mg

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

Course Appetizer, Chicken, Entree, Lunch, Main Course, Snack

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.
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Holly Nilsson

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August 18, 2024
7 Layer Salad
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This overnight 7-layer salad is a vibrant make-ahead dish that’s fresh, crunchy, and delicious!

Layers of fresh lettuce, veggies, cheese, and bacon are topped with a creamy dressing to make this seven layer salad!
What is 7 Layer Salad?

A classic 7-layer salad recipe starts with a base of crisp iceberg lettuce followed by 6 additional layers. We add tomatoes, peas, green onions, hard-boiled eggs, cheese, and bacon with a mayonnaise-based dressing added in the middle.

A little “chill” time (overnight) is recommended making this salad recipe potluck perfect.

Prepare it the night before; a seven-layer salad recipe stays crispy until ready to serve even with the salad dressing on top!

Serve it in a trifle or glass bowl so everyone can see the delicious layers!
What’s in Seven Layer Salad?

Mix and match the ingredients! I add 7 layers but you can add as many as you’d like to this overnight salad.

Lettuce: Iceberg will stay extra crunchy due to its high water content, so it’s great in an overnight salad. Wash it first and then dry it very well (I use a salad spinner).

Vegetables: Tomatoes, peas, and sliced green onions add texture, color, and visual interest to a 7 layer salad!

Bacon & Eggs: Bacon and hard-boiled eggs add texture, color, and a boost of healthy protein. I keep the bacon on the side and sprinkle it on just before serving.

Cheese: Cheddar cheese has a sharp flavor that tastes great with sweet peas and salty bacon. Blue cheese crumbles or parmesan cheese are other excellent options.

Variations: Chopped celery, sliced radishes, diced bell peppers, sliced mushrooms, shredded zucchini, corn, sundried tomatoes, and even shredded Brussels sprouts can be added to this salad. This is a great recipe for using up leftover bits of veggies in the fridge.

Dressing for Overnight Salad

This mayo-based sour cream dressing is super easy to make. It’s thicker than a traditional dressing, so it holds up well.

Add in your favorite herbs or ranch-style seasonings to change it up.

How to Make Overnight Salad
1. Whisk mayonnaise, sour cream, sugar, and seasoned salt in a small bowl for the dressing. Set aside.
2. Layer the ingredients in a bowl or trifle dish according to the recipe below.
3. Top with the dressing and refrigerate overnight. Add cheese and bacon before serving.
Storing 7-Layer Salad

You can keep the 7-layer salad covered in the refrigerator for up to 4 days. The flavors will blend and taste even better the next day!

More Prep Ahead Sides

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5 from 76 votes↑ Click stars to rate now!
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7 Layer Salad

A delicious medley of layers topped with a creamy homemade dressing and bacon crumbles makes for a colorful and hearty salad!

Prep Time 20 minutes

Cook Time 5 minutes

Chill Time 4 hours

Total Time 4 hours 25 minutes

Cook ModePrevent your screen from going dark

In a small bowl, mix mayonnaise, sour cream, sugar, and seasoned salt for the dressing. Set aside.

Wash and dry the lettuce very well. Place lettuce in the bottom of a large trifle bowl (or 9×13 pan).

In order, top with tomatoes, peas, green onions, and boiled eggs. Spread the dressing on top right to the edges.

Cover the salad and refrigerate for at least 4 hours or overnight.

Top with cheese and bacon before serving.

Feel free to substitute other vegetables for the layers. Options include bell peppers, corn, sliced celery, mushrooms, or radishes, sundried tomatoes or shredded carrots, cabbage, zucchini, or brussels sprouts!

To make ahead, assemble all the layers except cheese and bacon, cover, and chill. Just before serving, layer cheese and bacon on top.

Optional Ranch Style Dressing
1 cup mayonnaise
¾ cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon fresh dill
1 tablespoon fresh parsley
salt & pepper to taste

Calories: 348 | Carbohydrates: 10g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 165mg | Sodium: 579mg | Potassium: 298mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1124IU | Vitamin C: 15mg | Calcium: 186mg | Iron: 1mg

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.
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Holly Nilsson

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July 21, 2024
Best Egg Salad Recipe
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This really is the best take on a classic Egg Salad recipe; serve it as a sandwich or enjoy it on its own.

This Egg Salad combines hard-boiled eggs with mayonnaise, a hint of mustard, green onions, and a little crunch from celery.

How Long to Boil Eggs for Egg Salad

I use this method for perfect hard-boiled eggs every time. They come out with tender cooked whites and creamy yellow middles (without a grey ring).
1. Bring large eggs eggs to a boil.
2. Once boiling, remove them from the heat and let them sit covered for 15-17 minutes (large eggs).
3. Run under cold water and peel one to make sure it’s perfect.
Are Your Eggs Fresh? The best egg salad recipe begins with great ingredients; however, fresh eggs can be difficult to peel when boiled.

Older eggs are easier to peel than fresh eggs.

Eggs cooked in the air fryer or Instant Pot are easier to peel.
How to Make Egg Salad

The secret to the best egg salad is to mash the yolks with mayo until completely smooth, and then fold in the whites. This gives it the best texture.
1. Cook, cool, and peel the eggs. Cut in half, remove the yolks, and chop the whites.
2. Mash the egg yolks with the mayonnaise, mustard, and salt and pepper to taste.
3. Add the chopped egg whites, green onion, celery, and chopped fresh dill and mix well.
Flavor Variations

Replace green onion with chives or finely chopped red onion.

Add finely chopped or grated dill pickles or some sweet pickle relish.

Substitute half of the mayonnaise with Greek yogurt.

Stir in fresh herbs like parsley, dill, or basil.
To Make Egg Salad Sandwiches

Serve it on rolls or bread as an egg salad sandwich, over lettuce for a salad, or tucked into a wrap!

For a fresh take, try making an avocado egg salad with mashed avocado! It’s a healthy twist on an American classic!

Storage

Leftover egg salad can be stored in the fridge for up to 4 days in an airtight container. If it begins to get watery and lose its bright color, it should be discarded.

More Easy Salad Sandwiches

For your next luncheon, serve this easy egg salad recipe with a platter of other easy favorites.

Did you love this Egg Salad Recipe? Leave us a comment and a rating below!
4.98 from 814 votes↑ Click stars to rate now!
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Best Egg Salad Recipe

Nothing is more picnic-perfect than a creamy egg salad recipe! This recipe makes perfect egg salad sandwiches!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Cut the eggs in half. Remove yolks and finely chop the whites.

In a medium bowl, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.

Add remaining ingredients and stir well.

Serve on bread or over lettuce.

To Hard Boil Eggs:

Place eggs in a saucepan on the stovetop and cover with water ½-inch above the eggs.

Bring to a rolling boil over high heat. Cover and remove from heat.

Let stand covered for 15-17 minutes (for large eggs).

Remove from hot water and place in a bowl of ice water for 5 minutes.

Calories: 320 | Carbohydrates: 1g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 339mg | Sodium: 332mg | Potassium: 147mg | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 0.9mg | Calcium: 53mg | Iron: 1.6mg

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

Course Lunch, Salad

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.
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Holly Nilsson

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April 1, 2024
Easy Tuna Salad
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A classic tuna salad recipe is an easy lunch and can be made ahead of time for meals throughout the week.

This recipe combines flaky canned tuna with celery, onions, dill pickles, and mayonnaise. I sometimes sneak potato chips right into my sandwich… anyone else?!

Perfect for tuna salad sandwiches or creamy tuna melts with some coleslaw on the side! Whip up a salad or sandwiches or even scoop it into half an avocado for a fancy (and low carb) dish!

Ingredients for Tuna Salad

This tuna salad recipe is simple, but of course, you can jazz it up however you’d like!

Tuna – I prefer water-packed albacore tuna because it’s lighter but oil packed works just as well. Canned salmon works in this recipe too.

Dressing – This tuna salad has an easy mayonnaise-based dressing. Lemon juice and a bit of Dijon mustard are added for some tang.

Add-Ins – Diced celery, chopped dill pickles (or sweet relish if you prefer), and sliced green onion add flavor and crunch. The dill pickle can be replaced with sweet pickle relish.

Variations – Swap up the mix-ins with fresh herbs (like flat-leaf parsley or dill), diced red bell pepper or red onion, or even a chopped hard-boiled egg. Add a pinch of your favorite spice mix if you’d like!

How to Make Tuna Salad

Tuna salad is so easy and requires very little prep.
1. Drain flaked tuna and place it into a medium bowl. Use a fork to gently separate the pieces.
2. Add the mix-ins per the recipe below.
3. Gently fold in the mayo and seasonings, and enjoy!
I like to serve tuna salad sandwiches with lettuce and tomato on whole wheat bread or a darker loaf like rye. It’s also delicious on croissants like a shrimp salad!

Lighten It Up a Little

If you’d like to cut some of the calories, replace some of the mayonnaise with Greek yogurt. It will have a slightly more tangy flavor but still, just as tasty!

Serving Suggestions

We love how easy tuna is to add to recipes like tuna casseroles but did you know there are lots of great ways to repurpose tuna salad?
- Stir in pasta to make a tuna macaroni salad.
- Cut the carbs and make it a lettuce wrap! Fill lettuce leaves with the mixture or even just top a bed of romaine lettuce.
- Spoon it on a cracker with cheese or fill a wrap with tuna salad and fresh veggies.
How Long Does Tuna Salad Last?

If it doesn’t get eaten up first because it IS that good, tuna fish salad will keep in the fridge for up to 2 days. Because it has fish and mayonnaise in it, be careful to not leave it out on the counter for too long.

Make a tuna fish sandwich and put the tuna salad back in the fridge in an airtight container to keep it as fresh as possible!

More Light Lunches

Browse More Sandwich Recipes

Did you love this Tuna Salad recipe? Be sure to leave a rating and a comment below!
4.95 from 115 votes↑ Click stars to rate now!
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Easy Tuna Salad

This easy tuna salad recipe is a quick lunch time fix on a sandwich or bed of lettuce.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Drain the tuna well.

In a medium bowl, combine drained tuna, mayonnaise, dill pickles or relish, celery, green onion, Dijon, and lemon juice. Gently toss them together. Taste and season with salt and pepper.

Use to top a salad, in sandwiches, or to add to pasta salads.

Tuna salad can be stored in the refrigerator in an airtight container for up to 2 days.
Serve tuna salad as a sandwich, over lettuce, or as a wrap in a tortilla.

Calories: 369 | Carbohydrates: 2g | Protein: 17g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 738mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg

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

Course Fish, Lunch, Snack

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.
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Holly Nilsson

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February 28, 2024
Easy Fried Rice
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Fried rice is a family favorite and a meal I make often.

This recipe is so easy to make! A handful of veggies and eggs are fried with rice, ginger, and garlic. Done in 15 minutes!

Make this simple dish with just a few ingredients, likely already on hand!

Family Favorite Fried Rice

I can’t count the number of times I’ve made fried rice, it’s my daughter’s favorite meal by far!
- Fried rice is easy to make and takes only 15 minutes, it’s faster than takeout!
- Filling and flavorful this can be served as a main dish or a side dish.
- Perfect for leftovers! Fried rice is ideal for using any leftover meat or vegetables.
Ingredients for Fried Rice

Rice – The recipe below uses cold long grain white rice, but I make fried rice with almost any kind of leftover rice (or other grains). Leftover rice is drier and makes for the best texture.

Vegetables – Frozen peas and carrots keep it quick but fresh vegetables can be used in place. Finely chop them and cook in a bit of oil before adding the garlic and ginger. Try broccoli, cauliflower, corn kernels, sliced mushrooms, diced bell peppers, or bean sprouts.

Eggs – Gently scramble a couple of eggs and stir them into the fried rice.

Seasonings – I love the flavor sesame oil adds, while soy sauce adds umami and salt.

Add-Ins – Customize your recipe by adding shrimp, chicken, beef, pork, bacon, ham, or tofu. Toasted chopped peanuts, water chestnuts, edamame, and sundried tomatoes add more flavor and texture to Chinese fried rice!

How to Make Fried Rice
1. In a hot pan, cook garlic, ginger, and the whites of the onion in oil.
2. Add vegetables and cook until heated through.
3. Add rice and (optional) protein and cook until rice is crispy and browned. Stir in eggs, soy sauce, and sesame oil.
4. Garnish with green onion and toasted sesame seeds before serving, if desired.
Tips for Great Fried Rice
- Fried rice comes together very quickly, so prepare all ingredients before beginning.
- Use cold day-old rice for the best results.
- For best results, start with cold ingredients and a hot pan. This crisps up the rice and lightly caramelizes the veggies.
- If you don’t have day old rice, cook rice and cool on a sheet pan in the freezer.
Storing Fried Rice

Keep leftover fried rice in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop. Add leftover rice to stir-fried veggies, roll up into crispy egg rolls, or repurpose fried rice into a soup or stew.

Take Out Favorites

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4.97 from 90 votesâ Click stars to rate now!
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Easy Fried Rice

Homemade Fried Rice is easy to make at home – add leftover veggies and proteins to make the perfect meal!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add the eggs to the skillet along with a pinch of salt and pepper. Cook over medium heat, breaking up the eggs, just until set. Transfer to a bowl and set aside.

In the same skillet, add the remaining oil, garlic, ginger, and the white portion of the green onions. Cook until fragrant, about 1 minute.

Add the carrots & peas, and cook until heated and softened.

Add the rice (and protein if using) and continue to cook until the rice is slightly crisped and brown, about 7 minutes. Donât stir too often, you do want to get a little bit of brown on the rice.

Stir in the cooked egg, soy sauce & sesame oil.

Garnish with the greens of the green onion and sesame seeds if desired.

If using fresh vegetables, finely chop them and cook them in a little bit of oil before cooking the garlic and ginger.
Leftover cooked vegetables can be used in place of peas and carrots.

Calories: 237 | Carbohydrates: 31g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 553mg | Potassium: 196mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1945IU | Vitamin C: 10.6mg | Calcium: 35mg | Iron: 1.4mg

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

Course Side Dish

Cuisine Asian

Â© 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.
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Holly Nilsson

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February 24, 2024
Crockpot Buffalo Chicken Dip
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This crockpot Buffalo Chicken Dip recipe is a creamy, cheesy dip that’s full of buffalo wing flavor!

Mix shredded chicken, cream cheese, cheddar, and buffalo sauce in a slow cooker and let it work its magic. So easy!

Buffalo Chicken Dip Made Easy!

If you like buffalo wings, you’ll love this dip!
- It’s super easy to prepare and can be made ahead of time.
- This is a set-it-and-forget-it version of our fave buffalo chicken dip.
- Crockpot buffalo chicken dip stays warm in the slow cooker for parties or game day.
- Buffalo chicken dip has a creamy and cheesy flavor with a bit of heat from Frank’s Red Hot Sauce.
Ingredients for Crock Pot Buffalo Chicken Dip

Chicken – Use rotisserie chicken or cooked shredded chicken for this recipe. Canned chicken can be used but should be folded in very gently at the end of prep.

Hot Sauce – Frank’s Red Hot Buffalo Sauce is a favorite but feel free to use homemade buffalo sauce.

Flavor – Add garlic powder and green onion for a little boost of flavor.

Shredded Cheese: Shred your own cheese for better melting. Use sharp cheddar for the best flavor, or try Monterey Jack or mozzarella cheese. Add some blue cheese crumbles for a twist.

How to Make Crock Pot Buffalo Chicken Dip

This slow-cooker buffalo chicken dip recipe is so easy to make!
1. Combine all ingredients in a slow cooker per the recipe below.
2. Cook on low for a few hours until melted.
3. Keep on warm for your guests to enjoy.
Serving Suggestions and Dippers

Turn the slow cooker to warm and let your guests serve themselves.
- Crackers – crostini, Triscuits, Wheat Thins, or baguette slices
- Chips – potato chips, tortilla chips, corn chips
- Veggies – celery sticks, carrots, bell pepper, or cucumber slices
Love Your Leftovers

Keep leftovers in the fridge for up to 4 days. Reheat in the slow cooker, microwave, or on the stovetop over low heat. Stir and enjoy!
- Use leftovers to fill mushroom caps and bake for 15 to 20 minutes at 375°F.
- Spoon the leftovers into a tortilla and panfry for an easy quesadilla.
- Heat the leftovers on the stovetop and add pasta and a bit of cream for a quick dinner.
Buffalo Chicken Favorites

Did you try this Crockpot Buffalo Chicken Dip? Leave us a comment and a rating below!
5 from 21 votes↑ Click stars to rate now!
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CrockPot Buffalo Chicken Dip

With chicken, cream cheese, and buffalo sauce, this fun & flavorful appetizer is made easy in the Crockpot!

Prep Time 15 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 30 minutes

In a 2QT slow cooker, combine the chicken, buffalo sauce, cream cheese, dressing, green onions, garlic powder, and 1 ½ cups of shredded cheddar cheese. Stir to mix well.

Cook on low for 2-3 hours, stirring occasionally.

Sprinkle the remaining ½ cup of cheese on top of the dip and cover. Let it melt for about 15 minutes.

Shred your own cheese from a block for the best results.

Use leftover chicken or rotisserie chicken. Do not use canned chicken in this recipe.

For a spicier dip, increase the amount of buffalo sauce or add diced jalapenos.

You can serve the dip with crackers, chips, or fresh vegetables for dipping.

Leftovers can be stored for up to 3-4 days. Reheat in the crockpot, microwave, or on the stovetop until heated through.

Calories: 217 | Carbohydrates: 2g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 703mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg

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

Course Appetizer, Chicken, Dip, Party Food, Slow Cooker

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.
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Holly Nilsson

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February 3, 2024
The BEST Buffalo Chicken Dip Ever!
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This is the best Buffalo Chicken Dip, perfect for game day – or any other day of the year!

If you like Buffalo chicken, you’ll love this creamy, cheesy dip packed with the famously zesty flavor of Buffalo sauce!

Serve it warm and melty from the oven with tortilla chips, bread sticks, or veggies.
This is The Dip You’ll Be Craving!

Who doesn’t love a good plate of buffalo wings on game day? This dip takes the flavor from your favorite Buffalo chicken wings and turns them into a scoopable party dip!

Super fast prep – make it up to 2 days in advance.

A tried and true crowd favorite – everyone raves about this dip.

Scoop it, dip it, or spread it with tortilla chips, crackers, or veggies like carrot sticks and celery sticks.
Ingredients for Buffalo Chicken Dip

Chicken – Use leftover chicken, shredded, or rotisserie chicken or poached chicken breasts. If using canned chicken, drain it very well and fold it gently as it tends to break apart.

Cheese – This recipe uses sharp cheddar for extra flavor, but try other cheeses like Colby-Jack cheese. Pre-shredded cheese works well in this recipe.

Buffalo Sauce – Buffalo sauce is the star of this recipe. You can make your own with butter and hot sauce or use Frank’s Red Hot Buffalo Sauce.

Seasonings – Green onions and garlic powder add flavor.

Variations

Diced green chiles or sliced jalapenos

Diced bell peppers or celery for crunch

Bacon bits
How to Make Buffalo Chicken Dip

Mix cream cheese, buffalo wing sauce, sour cream, & seasonings (as per recipe below).

Fold in chicken & cheese.

Top with extra cheese & bake until bubbly.

Melt all of the ingredients on the stovetop. Stir in chicken, top with cheese, and broil.
Quickly soften cream cheese by microwaving it for 15 seconds on high.

Mix the base with a hand mixer to keep it fluffy for dipping.

Prepare the dip up to 48 hours ahead of time and bake when your guests arrive. Add a few minutes to the cooking time.

Substitute sour cream with ½ cup blue cheese or ranch dressing.

Make this a Crock Pot buffalo chicken dip in a 2qt slow cooker. Cook on low for 3 hours, stirring occasionally, and then turn to warm.
Dippers and Dunkers
This buffalo dip recipe is great with fresh veggies or tortilla chips. Here are more great dippers.
Storing Leftovers

Keep leftover buffalo chicken dip covered in the refrigerator for up to 4 days. Enjoy it chilled or reheat it in the microwave.

You can freeze this buffalo chicken dip recipe in freezer bags for up to 8 weeks. Thaw in the refrigerator overnight and serve cold or reheat adding fresh cheese if desired.
More Hot and Cheesy Dips

Did your guests love this Buffalo Chicken Dip? Be sure to leave a rating and a comment below!
4.97 from 65 votes↑ Click stars to rate now!
Or to leave a comment, click here!

The Best Buffalo Chicken Dip

This dip is extra creamy, super cheesy, and has lots of buffalo chicken flavor!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Preheat the oven to 350°F.
In a medium mixing bowl, mix the cream cheese, sour cream, buffalo sauce, and garlic powder with a hand mixer on medium speed until fluffy.
Gently fold in the shredded chicken, ½ cup cheddar cheese, ½ cup mozzarella cheese, and sliced green onions.
Transfer the mixture to a small baking dish or pie plate.
Sprinkle the remaining cheddar cheese and mozzarella cheese on top. Bake for 20 minutes or until the cheese is melted and bubbly.
Cool for at least 5 minutes before serving.

Quickly soften cream cheese by microwaving it for 15 seconds on high.

Mix the base with a hand mixer to keep it fluffy for dipping.

Prepare the dip up to 48 hours ahead of time and bake when your guests arrive. Add a few minutes to the cooking time.

In a hurry? Melt all of the ingredients on the stovetop. Stir in chicken, top with cheese, and broil.

To Make Crockpot Buffalo Chicken Dip: Add all ingredients to a 2qt slow cooker. Cook on low for 3 hours, stirring occasionally, and turn to warm once melted.

Calories: 188 | Carbohydrates: 2g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 59mg | Sodium: 622mg | Potassium: 156mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 0.2mg

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

Course Appetizer, Chicken, Dip, Party Food, Snack

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.
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Holly Nilsson
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January 11, 2024
Spinach Dip Recipe
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This spinach dip recipe is the perfect addition to any party or appetizer table.

Spinach is mixed into a creamy base with chopped water chestnuts, and green onions for a classic dip that’s packed with flavor and easy to make!

Use it to fill a loaf of sourdough bread or even mini rolls as little bowls! Serve it cold with chips, crackers, veggies, or garlic crostini.

A Party Favorite

As much as I love a good hot spinach artichoke dip, this cold spinach dip requires no baking.
- This is a version of the Knorr spinach dip recipe – deliciously famous for good reason!
- This recipe uses simple ingredients with lots of room for variations.
Ingredients for Spinach Dip
- Mayonnaise & Sour Cream: I start with mayonnaise and sour cream. To lighten up this spinach dip, swap out the sour cream with plain Greek yogurt. Reduced-fat mayonnaise can be used as well.
- Spinach: Use frozen chopped spinach that has been thawed and squeezed to remove excess liquid. You can replace frozen spinach with fresh – cook 1 pound of fresh spinach, cool, chop & squeeze it to remove moisture.
- Water Chestnuts – These add great crunch and a little texture – replace them with diced celery or bell peppers if needed.
- Green Onions – Add flavor and can be replaced with chives. Other raw onions are too strong for this dip, so if you don’t have them, just leave them out.
- Seasoning: The secret ingredient is the seasoning for this dip is a packet of Knorr vegetable soup mix (Lipton makes one as well). It is added dry and seasons this dip – no need for additional salt.
Variations: To change it up, stir in chopped artichoke hearts, some mozzarella cheese or even a sprinkle of parmesan cheese.

No Knorr Vegetable Mix? No Problem! You can make spinach dip without Knorr vegetable soup mix.

Substitute with onion soup mix, ranch seasoning mix, or even a tablespoon or so of bouillon and a 1/2 teaspoon of Worcestershire sauce along with your favorite herbs. Add a little bit of finely diced red bell pepper and a bit of shredded carrot.

How To Make Spinach Dip

This is a cold spinach dip recipe and often served in a “bread bowl”.
1. Combine the ingredients per the recipe below.
2. Cover with plastic wrap and chill in the refrigerator in a bowl for at least 2 hours.
3. Spoon into a bread bowl just before serving.
You can skip the bread bowl and serve it with pita chips, pretzels, or tortilla chips if desired.

How to Serve Spinach Dip

Party Favorite: Select a loaf of crusty bread and cut off the top. Use a knife to hollow out the middle (save the bread in the middle). Just before serving, fill the bread with spinach dip. Cut the top of the loaf and the bread from the center into cubes for dipping.

For individual servings, use small dinner rolls and hollow them out for mini spinach dip bowls. This is also great served with crackers or toasted sliced baguette.

Keep it low carb and serve with veggies for dipping. Broccoli, mini cucumbers, carrot sticks, or celery sticks make great dippers.

Leftover spinach dip can be stored in an airtight container in the fridge for up to 3 days.

More Quick Party Dips

Here are some of our favorite easy party dip recipes!

Did you make this Spinach Dip? Be sure to leave a rating and a comment below!
5 from 65 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Spinach Dip

A simple creamy spinach dip recipe, perfect for any party or potluck!

Prep Time 5 minutes

Chill Time 2 hours

Total Time 2 hours 5 minutes

Thaw 10 ounces of frozen chopped spinach. Squeeze the thawed spinach or place it in a fine mesh strainer and press with a spoon to remove as much liquid as possible.

Drain the water chestnuts and finely chop.

In a medium bowl, combine spinach, water chestnuts, sour cream, mayonnaise, and dry vegetable soup mix. Stir until well combined.

Cover and refrigerate for at least 2 hours or up to 24 hours before serving.

To make a bread bowl, cut 1-inch off the top of a loaf of sourdough bread and use a serrated knife to remove the center, leaving a 1-inch thick bread bowl.

Fill the bread bowl with the spinach dip just before serving. Cut both the top and center of the bread into 1-inch cubes for dipping.

To thaw spinach – Let the frozen spinach sit in the fridge overnight or thaw it quickly in the microwave. If using the microwave, place the spinach in a bowl and cook for 90 seconds on high. Then, break it up and continue cooking it in 30-second increments until it’s fully thawed.
Fresh spinach – To replace frozen spinach with fresh, remove the stems from 1 pound of fresh spinach. Place it in a large non-stick skillet with 1 tablespoon of water and cook over medium until the spinach is wilted, about 4 minutes. Cool, chop, and squeeze dry.
Serving – Spinach dip can be served in a serving bowl with crackers, tortilla chips, or crostini.
For individual servings, use small dinner rolls and hollow them out for mini spinach dip bowls.
Storage – Keep leftover spinach dip in an airtight container in the fridge for up to 4 days.

Calories: 174 | Carbohydrates: 5g | Protein: 1g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 412mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2290IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 0.6mg

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

Course Appetizer, Dip, Party Food

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.
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Holly Nilsson

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December 26, 2023
Stuffed Mushrooms
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Stuffed Mushrooms are a favorite appetizer that can be made ahead of time!

Juicy mushrooms are filled with a rich cream cheese filling, topped with bread crumbs and baked until golden.

A Versatile Stuffed Mushroom Recipe
- Stuffed mushrooms are delicious and easy to make.
- Prepare these stuffed mushrooms ahead of time and bake just before serving.
- They’re the perfect one or two-bite snack for any party.
Ingredients for Stuffed Mushrooms

Mushrooms – Small brown, white, or cremini mushrooms, also known as baby bella mushrooms, are all great for stuffing. For a one-bite snack, choose white button mushrooms.

Filling – Cream cheese, parmesan cheese, garlic, and spices make the filling both easy and flavorful.

Topping – Seasoned breadcrumbs, parmesan cheese, and butter add a little crunch. Feel free to use seasoned Panko bread crumbs.

Variations

This stuffed mushroom recipe is delicious and the filling is really versatile.
- Stir in cheddar cheese or mozzarella.
- Add diced artichokes & chopped spinach (or even use leftover spinach artichoke dip).
- Mix in your favorite seasonings or fresh herbs to add extra flavor.
- For added flavor, try some shredded crab meat, Italian sausage, or bacon.
How to Make Stuffed Mushrooms
1. Clean the mushrooms and remove the stems.
2. Stir together the filling ingredients per the recipe below. Then, spoon the cream cheese mixture into the mushroom cavities.
3. Place on a baking sheet and sprinkle with the buttery topping. Bake until cooked and the topping is browned.
Holly’s Tips
- Cleaning mushrooms: Gently wipe the mushrooms with a clean damp paper towel. Be careful not to soak them as they are like sponges and will soak up water.
- Save the stems: The stems aren’t needed for this recipe but they can be chopped and added to rice, casseroles, or soups.
- Use a small spoon or a tomato corer to remove some of the insides of the mushroom, making room for more filling.
- Filling the Mushrooms: Use a spoon to fill the mushrooms or place the filling into a piping bag or a zip-top bag with the corner snipped off.
Make Ahead

The mushrooms can be prepared up to 48 hours ahead of time and stored covered in the fridge. Remove them from the refrigerator while the oven preheats and bake as directed.

You can freeze stuffed mushrooms before baking them. They will release a little bit more water, but still taste great. Bake them from frozen and add 5-8 minutes to the cooking time (depending on the size of the mushrooms).

More Appetizers We Love

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Stuffed Mushrooms

These mushrooms are such an easy appetizer; stuffed with a cheesy filling & topped with a crunchy breadcrumb topping!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Preheat the oven to 400°F. Grease a rimmed baking pan or line it with parchment paper.

Clean the mushrooms with a damp cloth or paper towel. Remove the stems and set aside for adding to soups or discard (*see note).

Place the mushroom caps on the prepared pan.

In a medium bowl, combine cream cheese, parmesan cheese, green onion, Worcestershire sauce, minced garlic (or garlic powder), salt and pepper. Mix with a hand mixer on medium until well combined.

Use a small spoon to fill the mushrooms or place the filling in a small sandwich bag and snip off the corner. Pipe the filling into each mushroom cap.

In a small bowl, mix the bread crumbs, melted butter, and grated Parmesan cheese. Sprinkle over the stuffed mushrooms.

Bake in the oven until the mushrooms are tender and the crumbs are browned, approximately 17-20 minutes.

Cool 5 minutes before serving.

For smaller mushrooms reduce the baking time.

Mushrooms can be cooked in the air fryer at 350°F for 6-8 minutes.

Use a small spoon or a tomato corer (which you can get at the dollar store) to scoop out the inside of the mushroom and fit more filling if the mushrooms are small.

The mushroom stems can be added to the filling or pan fried with garlic and stirred into into rice, casseroles, or soups.

Nutrition information estimates 16 mushrooms per pound and accounts for 2 mushrooms per serving. Information will vary based on the size of the mushrooms.

Calories: 161 | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 234mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg

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

Course Appetizer, Party Food, Snack

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.
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Holly Nilsson

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December 9, 2023
Overnight Breakfast Casserole
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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!

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.
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.
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.

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.

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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

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.
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Holly Nilsson

Source link
December 9, 2023