Tag: onion powder

Creamy High Protein Cottage Cheese Dip
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This creamy cottage cheese dip is packed with protein and fresh herbs, blending up in minutes into a smooth, party-worthy dip that’s perfect for veggie trays and chips.
Flavor: Smooth and tangy, with savory notes of onion, garlic, and dill, and a subtle ranch-style flavor.

Recommended Tools: A high-powered blender or food processor will help you achieve the smoothest texture.

Swaps: I usually reach for pickle juice when I want a tangy dip that really stands out (especially for chips or sandwiches), and milk when I want a milder, creamier version. Adjust the amount added for a thicker or thinner dip.

Serving Suggestions: Make it a party tray by serving it in dip bowls and pairing it with veggies, tortilla chips, and pita bread. This dip is also great as a sandwich or wrap spread.
Blend-Perfect Ingredients
- Cottage Cheese: Use 2% or full-fat cottage cheese and let the cottage cheese sit at room temperature for 10 minutes to soften for a smoother texture. Opt for small curd cottage cheese for faster blending.
- Spices: Replace onion powder with dried minced onion, which softens as it chills. Or swap garlic powder with fresh garlic, starting small and adjusting after chilling so it doesn’t overpower the dip.
- Herbs: If using dried herbs, add them early to allow enough time for them to soften before serving. Dried dill has a stronger flavor than fresh, so measure carefully! Chop fresh herbs finely so every bite has a balanced flavor.
- Milk or Pickle Juice: Add pickle juice for a tangier dip, milk for a milder flavor. Add slowly until it reaches your desired flavor and consistency.
- Variations: For a ranch-style dip, add black pepper and chives (fresh or dried). For a lemon herb twist, stir in lemon juice and olive oil. Or add some heat with cayenne or jalapenos.
From Curds to Creamy Cottage Cheese Dip
1. Blend the cottage cheese with spices until smooth (full recipe below).
2. Transfer to a bowl and stir in the herbs.
3. Mix in pickle juice or milk if needed, then chill.
Don’t skip the chilling, as it allows the dip to thicken and lets the flavors blend and deepen.
For a creamy dip, blend thoroughly. Blend, scrape the sides, and blend again.

If it’s too salty or tangy, blend in an additional spoonful of cottage cheese to balance the flavor.

For a thicker, spreadable dip, skip the milk and pickle juice and chill longer.

This dip is perfect to make ahead, as it’s best once chilled, and still great the next day.
Leftovers That Stay Creamy

Store leftover dip in an airtight container in the fridge for up to 4 days. The dip can separate as it sits, so give it a quick stir before serving again. If it feels too thick after chilling, stir in a teaspoon of milk.

It is not recommended to freeze this dip as the texture will change.

Party Dip Lineup

Did you enjoy this Cottage Cheese Dip Recipe? Leave a comment and rating below.
Prep Time 10 minutes

30 minutes

Total Time 40 minutes

Add the cottage cheese, onion powder, garlic powder, and salt to a food processor or high-speed blender and blend until completely smooth and creamy, scraping the sides as needed.

Transfer to a bowl and stir in the parsley and dill.

If a thinner consistency is desired, blend in a small splash of pickle juice or milk until the dip reaches your preferred texture.

Taste and season with additional salt if needed. Chill for at least 30 minutes before serving.

Fresh herbs add the brightest flavor, but dried herbs work well and make this dip pantry-friendly.

Pickle juice adds a tangy kick, while milk keeps the flavor mild and creamy.

Serve with fresh vegetables, crackers, pita chips, or spread on sandwiches and wraps.

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

Calories: 41 | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 7mg | Sodium: 198mg | Potassium: 53mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.1mg

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

Course Appetizer

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 5, 2026
Kick Up the Flavor With This Savory Seasoning
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Seasoned Salt combines salt with a perfectly flavorful blend of herbs and spices. It is a quick and convenient way to season meats, vegetables, eggs, and everyday dishes with one quick shake.

What is Seasoned Salt?

Seasoned salt (sometimes called seasoning salt) typically includes salt, garlic powder, and onion powder. From there, you can add other ingredients to suit your taste.
Flavor: This salt is my go-to and has the perfect combination of savory, slightly sweet, and smoky flavors

Skill Level: No special tools or skills are needed for this DIY seasoned salt.

Serving Suggestions: This salt can be used in a variety of recipes. Sprinkle seasoned salt on eggs, grilled zucchini, salad dressings, chicken breasts (or baked chicken thighs), or any savory dish that needs salt and seasoning. You can add it before cooking or after (or both)!
How to Make Seasoned Salt

This couldn’t be easier; simply combine all of the ingredients in a bowl until well mixed.
- Salt: For the best results, use a finer sized grains of salt. It will season more evenly and mix better with the spice additions. Make sure to use a thinner-grain pepper so it mixes in well!
- Seasonings: Use sweet paprika for added warmth and color. Be sure to use garlic powder and not garlic salt, since the salt has already been added. Don’t forget the sugar, as this rounds out the flavor of the spices.
Favorite Variations

Whatever you are adding, just ensure the size of each ingredient is roughly the same for even distribution. To achieve this, use a spice grinder or a mortar and pestle before adding.
- For Tex-Mex Seasoned Salt: Salt, garlic powder, onion powder, oregano, cumin, ground red pepper
- For Mediterranean Seasoned Salt: Combine salt, garlic, and onion powders with ground rosemary and basil.
- For an Italian seasoned salt recipe: Add in basil and oregano. I love adding this to Italian dressing!
Storing Your Seasoning Salt

Store seasoned salt in a labeled spice jar in a cool, dry cupboard for up to 6 months. Keep it away from moisture so it stays loose and fresh. If it clumps, give it a shake or break it up with a spoon.

Pantry Spice Mix Favorites

Did you enjoy this Homemade Seasoned Salt Recipe? Leave a comment and rating below.

Prep Time 5 minutes

Total Time 5 minutes

Keep seasoned salt in an airtight container in the cupboard for up to 6 months.

Calories: 7 | Carbohydrates: 1g | Sodium: 4651mg | Vitamin A: 165IU | Iron: 0.1mg

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

Course Seasonings

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 15, 2025
Crispy, Sticky, and Spicy, This Chicken Checks Every Box!

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Try this tasty hot honey chicken recipe for dinner tonight. It’s the perfect blend of sweet, spicy, and savory flavors. It’s great served over rice, pasta, or in your favorite power bowl. Use it for meal prep this week!

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Holly Nilsson

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October 9, 2025
Enchilada Sauce

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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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August 15, 2025
Crock Pot Chicken Alfredo
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Set it and forget it—Crock Pot Chicken Alfredo is a mid-week dinner winner.

Seasoned chicken breasts are slow-cooked in an easy, homemade Alfredo sauce with loads of pasta and parmesan cheese.
Slow Cooker Chicken Alfredo is as delicious and simple!

It’s made with raw chicken breasts so it’s easy to prepare.

The crockpot does all of the work, this meal feels effortless.

This crowd-pleasing dish saves time, money, and clean up.

Add some garlic breadsticks and a crisp salad, and let everyone help themselves.
Ingredients for Crock Pot Alfredo

Chicken: I love that the chicken goes in raw so there is no need to precook. Use boneless, skinless breasts about 5 to 6oz each. If they’re larger, cut them in half. Chicken thighs also work in this recipe.

Pasta: Use your favorite noodles; I love medium-sized pasta, so the sauce can cling. Penne, fettuccine, bowtie, ziti, or larger shells are great options.

Sauce: The sauce isn’t a traditional Alfredo sauce, but it is designed to stand up in the slow cooker. Use a block of cream cheese and half and half for a creamy texture, and add chicken broth for flavor and to help cook the pasta.

Seasonings: Basic seasonings like garlic and onion powder add savory flavor to this crockpot Alfredo recipe.

Variations
- Add your favorite veggies with the pasta in Step 5—sliced mushrooms, broccoli florets, asparagus, or green peas are great.
- If adding fresh spinach or diced tomatoes, add them just before serving as they only need a few minutes.
- Switch up the flavor vibe and make a Cajun chicken Alfredo using homemade Cajun seasoning or add Italian seasoning or your favorite herbs.
How to Make Crock Pot Chicken Alfredo
1. Place seasoned chicken on the bottom of a crock pot.
2. Top with cubes of cream cheese, half and half, and broth and cook (recipe below).
3. Transfer chicken to a bowl and whisk sauce. Add pasta and cook until tender.
4. Shred chicken and return to crock pot with cheese, butter, and nutmeg.
Holly’s Pro Tips
- Chicken breasts can range in size from 5oz to 10oz. If they’re really large, cut them in half before adding them to the slow cooker.
- Slow cookers can vary so check the chicken early to ensure it doesn’t overcook.
- Once you add the pasta, stir it right away so it doesn’t stick together.
- Herbs like fresh parsley or basil are a delicious garnish along with freshly grated Parmesan cheese.
- Crockpot liners will save on cleanup time.
Storing and Reheating Chicken Alfredo

Keep leftover crock pot chicken Alfredo in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a little milk mixed in to loosen the sauce. Freeze without the pasta in zippered bags for up to a month. Thaw and reheat and serve over fresh pasta, rice, or mashed potatoes.

Easy Crockpot Dinners

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Crock Pot Chicken Alfredo

Crock Pot Chicken Alfredo combines tender chicken, cream cheese, and penne pasta in a rich, creamy sauce.

Prep Time 15 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 30 minutes

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Place the chicken in the bottom of a 6qt slow cooker. Season with garlic powder, onion powder, and salt.

Top with the cubes of cream cheese. In a small bowl, combine cream and broth and pour over the chicken.

Cook on high for 2 hours or on low for 3 to 4 hours or until chicken is cooked through and reaches an internal temperature of 165°F.

Transfer the chicken to a bowl and cover to keep warm. Optional: Use a hand blender to mix the liquid remaining in the slow cooker for a smoother sauce.

Add the penne to the slow cooker, cover, and cook until tender, about 20 to 25 minutes more.

While the penne is cooking, use two forks to shred the chicken. Add the chicken, along with any juices, parmesan cheese, butter, and nutmeg to the slow cooker.

Stir to combine, taste, and season with additional salt and pepper.

*Cook the pasta just until softened (al dente), as it will continue to cook while it rests.
To thicken the sauce further, let it rest uncovered for a few minutes. To thin the sauce, add additional broth or water if needed.

Calories: 666 | Carbohydrates: 49g | Protein: 41g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 788mg | Potassium: 741mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1010IU | Vitamin C: 2mg | Calcium: 297mg | Iron: 1mg

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

Course Chicken, Dinner, Entree, Main Course, 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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September 15, 2024
Shake and Bake
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Shake and bake chicken is a retro classic that never goes out of style!

This copycat recipe is the perfect combination of bread crumbs, cornmeal, and a handful of savory herbs and spices.
This mixture is perfect for crispy, flavorful baked drumsticks.

This multi-purpose shake and bake mixture addd robust, savory flavor to poultry, pork chops, and even fish.

So convenient. Make a double or triple batch and freeze for up to 6 months. Scoop out what you need for last-minute meals.

It’s perfect for road trips and picnics because it stays crispy even when it’s cold.
Ingredients To Make Shake & Bake

Seasoned Breadcrumbs: Breadcrumbs are the foundation for a good shake-and-bake recipe. A little bit of cornmeal adds flavor and keeps the coating extra crispy.

Seasoning: The secret to this coating is in the seasonings. I use a blend I always have on hand but feel free to swap it up with your favorites.

Chicken: Any chicken pieces work perfectly with Shake ‘n Bake! Breasts, legs, thighs, chicken tenders, and especially drumsticks will come out flavorful and juicy with a classic crunch.

How to Make Shake and Bake

Homemade Shake ‘n Bake mix tastes way better than the store-bought version!
1. Whisk all breadcrumb mixture ingredients except oil (recipe below) until well combined.
2. Mix in oil.
3. Beat egg and dip chicken into the egg and then the coating.
4. Bake chicken until crispy and cooked through.
Dip the chicken in the coating mix twice for a thicker, crunchier crust.

Space out the chicken pieces on the baking sheet to ensure even cooking.

Chicken should always be cooked to an internal temperature of 165°F.

Allow chicken to rest for about 5 minutes before serving so the juices can recirculate back into the meat.
Storing Shake and Bake Chicken
- Keep leftover shake and bake chicken in a covered container in the refrigerator for up to 3 days.
- Reheat pieces in the air fryer for the best, crispiest exterior.
- Freeze cooled chicken for up to 3 months, thaw overnight in the refrigerator before reheating.
Crispy and Crunchy Chicken

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Shake and Bake

Homemade Shake and Bake is a simple blend of breadcrumbs and spices, perfect for creating a crispy, flavorful coating on chicken or pork.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

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

In a medium bowl, combine breadcrumbs, cornmeal, cornstarch, paprika, celery salt, onion powder, garlic powder, salt, pepper, and basil. Mix well.

Add the oil and mix until fully incorporated.

Whisk the egg and dip the chicken pieces into the egg.

Dip each chicken piece into the coating, gently pressing to adhere.

Place on prepared baking sheet and bake for 35 to 40 minutes or until crisp and the chicken is cooked through.

Boneless chicken breasts will need about 25 minutes in the oven.

This recipe makes enough coating for 3 pounds of chicken. Discard any remaining coating that has touched raw chicken.

Copycat Shake and Bake coating can be made ahead and stored in resealable bags in the freezer for up to 6 months until ready to use.

Calories: 631 | Carbohydrates: 24g | Protein: 37g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 243mg | Sodium: 949mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 3mg

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

Course Chicken, Dinner, Entree, Lunch, Main Course

Cuisine American

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

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August 6, 2024
Thousand Island Dressing
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In less than 5 minutes, you can make a jar of Thousand Island dressing that is better than any store-bought variety.

With only a few simple ingredients, this homemade dressing is so easy.

Thousand Island dressing is a favorite and one I’ve loved since I was a kid

So, what is Thousand Island dressing? This dressing is named for the Thousand Islands region, which is located between Canada and the US on the east coast near New York. This creamy dressing has a bit of sweetness (from sugar) and some tang. The color comes from ketchup (or tomato paste) while vinegar adds some zing.
It’s so easy to make, ready in about 3 minutes.

Homemade Thousand Island dressing tastes so much better than bottled dressing (with fewer additives and preservatives).

It uses ingredients you likely have on hand.

It’s a great addition to burgers too.
Ingredients for Thousand Island Dressing

Creamy Base – Sour cream and mayonnaise are the base of this dressing. You can replace the sour cream with Greek yogurt.

Tang – Vinegar and ketchup give this dressing a little tangy zing.

Sweetness – Sugar and sweet pickle relish balance the tang in this dressing.Dill pickle relish is great too.

Variations
- Add some lemon juice, Worcestershire sauce, finely chopped black olives, garlic, or horseradish to change the flavor profile.
- Swap ketchup for chili sauce or tomato paste. Add a little smoked or sweet paprika.
- Make it low-carb by swapping the sugar for sweetener and the relish for finely diced dill pickles.
Tips & Serving
- Homemade Thousand Island dressing will keep up to a week in a container with a tightly fitted lid or a jar (as long as your sour cream is fresh). A mason jar is the easiest option.
- Thin it out with milk or buttermilk if desired.
- Serve it over a tossed salad or a classic wedge salad or as a veggie dip. (We love it in our Big Mac salad too!).
- Use it as a secret sauce on hamburgers, Reuben sandwiches in place of Russian dressing or wraps.
- Serve it as a dip for French fries or other favorite appetizers.
Our Favorite Homemade Dressings

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5 from 40 votes↑ Click stars to rate now!
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Thousand Island Dressing

The best Thousand Island Dressing has a few simple ingredients like mayonnaise, ketchup, and sweet pickle relish.

Prep Time 10 minutes

Total Time 10 minutes

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Nutrition information is for 1 tablespoon of dressing.
Make it low carb by replacing sugar with sweetener and using finely diced dill pickles in place of sweet relish.

Homemade thousand island dressing will keep up to a week in a container with a tightly fitted lid or a jar (as long as your sour cream is fresh). A mason jar is the easiest option.

Thin it out with milk or buttermilk if desired.

Serve it over a tossed salad or a classic wedge salad or as a veggie dip.
Use it as a secret sauce on hamburgers, Reuben sandwiches.
Serve it as a dip for French Fries or other favorite appetizers.

Calories: 62 | Carbohydrates: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 80mg | Potassium: 13mg | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 4mg

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

Course Dip, Dressing

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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May 15, 2024
Blackened Chicken
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This blackened chicken recipe is made with a blend of savory spices, dried herbs, and just a touch of heat. It’s pan-fried to perfection for a delicous meal.

It’s delicious, healthy, and can be enjoyed on its own or over a salad.
This blackened chicken recipe uses a homemade seasoning blend that is packed with flavor. You can adjust the salt and the heat to your preference.

It’s easy to pan-fry and cook in minutes with a flavorful blackened crust.

Serve it right out of the pan or slice it and enjoy over salad or pasta. This recipe also makes a great blackened chicken sandwich with a slice of cheddar and some coleslaw.

Double up on the blackened rub seasoning it’s great on fish, burgers, or meatballs.
Ingredients for Blackened Chicken

Chicken – Use large boneless, skinless chicken breasts or skinless chicken thighs. Pat them dry to ensure the blackened seasoning adheres properly, and they crisp nicely. Chicken cutlets can also be used in this recipe.

Blackened Seasoning — Flavorful spices like paprika, cumin, oregano, garlic, and onion powder create the base, while cayenne and chili powder add a kick. Feel free to adjust the seasonings (this spice blend can be made low-sodium if needed). For a milder version, replace the cayenne with black pepper.

Sugar – Brown sugar helps the blackened seasoning glaze onto the chicken, but you can use maple syrup or honey. Even a sugar-free sweetener like Monk fruit or Stevia in place of sugar will work!

How to Make Blackened Chicken
1. Prepare the blackened seasoning mix and set aside, as per the recipe below.
2. Slice chicken breasts in half horizontally and rub the seasoning over both sides of the pieces.
3. Pan-fry chicken in oil on medium heat until blackened and cooked through.
4. Let chicken rest for 5 minutes before serving.
Serving Suggestions
- Chop or slice the chicken and add it to a salad – it’s great on cobb salad.
- Slice after cooking to make tacos, top with cabbage and pineapple salsa.
- Make a blackened chicken sandwich in a hamburger bun with a slice of cheddar and a scoop of slaw.
- Serve it with a side of green beans or broccoli. For starch, we love to pair it with roasted sweet potatoes.
Leftover Chicken?

Keep leftover blackened chicken in a covered container in the refrigerator for up to 4 days or freeze cooled portions in zippered bags for up to one month.

Ways to Use Blackened Chicken

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Blackened Chicken

Blackened chicken is seasoned with a bold blend of spices and pan-fried until charred and crispy on the outside.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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In a small bowl, combine the spice mixture. Set aside.

Cut the chicken breasts in half horizontally to create 4 thinner chicken fillets.

Rub the blackened seasoning over both sides of the chicken.

Heat the olive oil in a 12-inch cast iron skillet over medium heat.

Once hot, add the chicken and cook for about 4-6 minutes per side or until blackened and cooked through.

You can use a premade blackened seasoning if you prefer. Premade seasonings tend to be saltier.
Cook the chicken to an internal temperature of 165°F.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
To bake in the oven:

Preheat the oven to 425°F.

Prepare the chicken as directed and rub it with oil and then the seasoning.

Place the chicken in a baking dish and bake for 17 to 20 minutes or until cooked through.

Calories: 235 | Carbohydrates: 3g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 429mg | Potassium: 475mg | Fiber: 1g | Sugar: 1g | Vitamin A: 786IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

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

Course Chicken, Dinner

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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May 14, 2024
Chicken Meatballs
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Chicken meatballs are delicious and juicy, perfect as an appetizer or served with pasta.

Ground chicken is mixed with bread crumbs and seasonings rolled into meatballs and baked until tender.

Prep ahead and freeze them in batches for quick weeknight meals.

Easy Baked Chicken Meatballs

Serve these meatballs with marinara sauce over pasta or on game day with grape jelly sauce!
- They’re so versatile! Use these chicken meatballs in any recipe calling for meatballs.
- Prep a double batch – they can be frozen either before or after baking.
- Add chicken meatballs to soups, pasta, or over rice.
- Chicken meatballs have fewer calories and less fat than beef/pork meatballs.
Ingredients in Chicken Meatballs

Chicken – I use lean ground chicken to make juicy meatballs. Extra-lean is made with chicken breast, and while it will work, ensure that you don’t overcook them. You can replace the meat with ground turkey.

Breadcrumbs – Seasoned breadcrumbs have a finer texture and add extra flavor, but Panko breadcrumbs work as well. They’re added to bind the ingredients together and make them juicy as they soak up some of the juices while they bake.

Flavor – Parmesan cheese gives these chicken meatballs some extra flavor. Feel free to add a little Italian seasoning or red pepper flakes if you’d like.

How to Make Chicken Meatballs
1. Mix all ingredients in a large bowl according to the recipe below.
2. Roll mixture into meatballs and place on a prepared baking sheet.
3. Bake until they are just cooked through.
KITCHEN TIP: Ensure meatballs are the same size so they cook evenly. A cookie scoop makes this quick and easy!

How to Freeze Chicken Meatballs

Prepare the meatballs as directed and freeze on a parchment paper lined baking sheet. Once frozen, transfer the meatballs to an airtight container or freezer bag and freeze for up to 4 months.
- To bake raw meatballs from frozen: Cook for 25 to 28 minutes
- To bake cooked meatballs from frozen: Cook for 18 to 20 minutes.
- Leftover meatballs can be stored in a covered container in the fridge for up to 4 days.
More Meatball Recipes We Love

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Chicken Meatballs

These ground chicken meatballs are moist & juicy. Serve with pasta, as an appetizer, or in soup!

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

Preheat oven to 400°F.
In a large bowl, combine all of the ingredients together. Mix until just combined.
Line a baking pan with parchment paper. Roll the meat mixture into 1-inch meatballs (you should have 24 total) and place them on the baking sheet.
Bake for 20-22 minutes or until the meatballs are just cooked through. Do not overbake.

Avoid overbaking meatballs so they stay juicy when added to other dishes. Internal temperature should read 165°F. To Freeze: Freeze meatballs either before or after cooking and bake from frozen.

To bake raw meatballs from frozen: Cook for 25 to 28 minutes

To bake cooked meatballs from frozen: Cook for 18 to 20 minutes.

Calories: 44 | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 89mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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

Course Appetizer, Chicken, Dinner, Main Course, 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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January 27, 2024
Crock Pot Turkey Breast
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‘Tis the season for easy turkey recipes, and this juicy Crock Pot Turkey Breast is perfect for a small holiday feast!

A slow-cooker turkey breast just needs some broth and veggies, and it comes out perfectly juicy every time!

A Tender Turkey Dinner
- I love easy Crockpot recipes because they’re prepped ahead and the low and slow cooking results in tender meat.
- Oven-roasted turkey is great for a crowd, but a slow cooker turkey breast is great for a weeknight meal or a smaller family.
- Making a turkey breast is an easy way to prepare turkey dinner, add it to the crock pot and forget about it until it’s done!
Ingredients for Crock Pot Turkey Breast

Turkey Breast – I use a 2lb boneless turkey breast with skin on. If the turkey breast is a bit bigger, you’ll need to add some extra cooking time (cook times included below).

Veggies – These are optional but do add extra flavor. In place of veggies, you can use a small rack for the turkey breast. Celery, carrots, and onions (use all 3 or what you have on hand) flavor the broth nicely and lift the turkey breast out of the broth.

Fresh Herbs – If you have them add some in, I like to buy an inexpensive mix of “poultry herbs” at the local grocery store. This usually includes parsley, thyme, rosemary, and sage. If you have any or all of these, add a sprig or two to the broth.

GRAVY Use the broth and drippings to make a flavorful gravy. If using packaged gravy, the drippings can be added in place of water for extra flavor.

A thermometer is an inexpensive way to ensure the meat is cooked correctly and comes out juicy every time! An instant read thermometer is great for a quick temperature check and to ensure meat is cooked to perfection. When roasting for longer periods, I prefer one similar to this that I leave in the meat.

How to Cook a Turkey Breast in a Crockpot
1. Prepare the turkey breast with herbs and butter (or olive oil) per the recipe below.
2. Place vegetables in the crockpot and top with the turkey breast.
3. Cook ‘low and slow’ according to recipe times below until the turkey breast reaches an internal temperature of 160° F.
4. Remove the turkey breast and allow it to rest for 10 minutes before slicing (the temperature will rise to 165°F).
With a smaller turkey breast, the vegetables may not be tender enough in the time it takes to cook the turkey. They do add great flavor to the broth and the turkey breast itself. If you’d like to eat the vegetables, chop them and simmer in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.

Turkey Breast Crockpot Cooking Times

This recipe uses a 2 lb skin-on boneless turkey breast, but here are a few other cooking times for turkeys of different weights:
- 2lb turkey breast – 2hrs 45 minutes to 3 hrs 15 minutes
- 3 lb turkey breast – 3 hours 45 minutes to 4 hours 15 minutes.
- 4 lb turkey breast – 4 hours 45 minutes to 5 hours 15 minutes.
Be sure to use a meat thermometer; the internal temperature should always reach 165°F. Check the turkey breast early to ensure it does not overcook.

TURKEY TIP: Once the turkey has finished cooking it should rest for about 10 minutes before slicing. Remove it from the slow cooker while it rests so it doesn’t continue cooking in the steam and juices.

Pair this up with your favorite turkey dinner side dishes and some homemade gravy for the perfect meal.

Tips for Juicy Turkey Breast
- The best Crockpot turkey breast is slow-cooked to perfection.
- Check the temperature EARLY so your turkey doesn’t overcook.
- Test the temperature at the thickest part of the meat (away from the bone for bone-in breasts).
- Remove the meat from the slow cooker to rest so it doesn’t continue cooking.
- Rest the turkey for at least 5-10 minutes before slicing.
More Turkey Favorites

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Crock Pot Turkey Breast

Perfectly seasoned and juicy, this Crockpot Turkey Breast is a no-fail recipe!

Prep Time 20 minutes

Cook Time 2 hours 55 minutes

Total Time 3 hours 15 minutes

In a small bowl mix melted butter, poultry seasoning, salt, garlic powder, onion powder, black pepper, and paprika. Spread the mixture evenly over the turkey breast.

Pour broth in the bottom of a slow cooker. Place the vegetables in the bottom.

Place the turkey breast, skin side up, on top of the vegetables.

Place the lid on the slow cooker and cook on low (times below) until the internal temperature reaches 160°F. Do not overcook.

Transfer the turkey breast to a plate and rest for 10 minutes.

For crispy skin, place the turkey breast on a rimmed baking sheet and broil for 3 to 5 minutes or until browned. Slice and serve.

Vegetables are optional, however, they flavor the broth as well as lift the turkey out of the liquid. You can place the turkey breast on a small rack instead if you prefer.
Cooking time will change depending on the size and shape of the turkey breast.

2lbs will need 2hrs 45 minutes to 3 hrs 15 minutes

3lbs will need 3hrs 45 minutes to 4 hrs 15 minutes

4lbs will need 4 hrs 45 minutes to 5 hrs 15 minutes.

IMPORTANT: Be sure to use a meat thermometer. Remove the turkey breast at 160°F, the temperature will rise as it rests. The turkey should reach 165°F. Check the turkey breast early to ensure it does not overcook.
With a smaller turkey breast, the vegetables may not be tender enough in the time it takes to cook the turkey but they do add great flavor to the broth and the turkey breast itself. If you’d like to eat the vegetables, chop them and simmer in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.
Use the drippings or broth to add to gravy. If using a packaged gravy mix, use the drippings in place of water.

Calories: 587 | Carbohydrates: 20g | Protein: 87g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 241mg | Sodium: 2612mg | Potassium: 1596mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16256IU | Vitamin C: 21mg | Calcium: 143mg | Iron: 3mg

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

Course Dinner, Entree, Main Course, Slow Cooker, Turkey

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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November 7, 2023
Homemade Taco Seasoning Recipe
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I love homemade seasoning mixes so I can adjust the salt and spice levels.

This easy Taco Seasoning recipe is the perfect way to spice up your chicken or beef with ingredients you likely have in your pantry.

I keep a large batch of this taco seasoning at all times to quickly cook up tasty tacos.

For More Than Just Tacos
- Store-bought seasoning is convenient but contains additives and lots of salt. Making your own taco seasoning at home means you can reduce the salt or add extra heat if you’d like.
- It’s quick to make and can be doubled or tripled and stored in the pantry.
Ingredients in Taco Seasoning

It’s a blend of spices, most of which you likely have in your pantry. It’s the perfect way to season meat for tacos and beyond.
- Chili Powder: It’s not just for chili, it adds depth, warmth, and heat. You can use mild or hot chili powder.
- Ground Cumin: Adds a slightly nutty warm flavor
- Garlic Powder: Adds color, sweetness, and classic taco flavor.
- Onion Powder and Dried Oregano: Adds savory depth of flavor.
- Seasoning: Salt & pepper can be adjusted to taste.
- Options: A pinch of cayenne pepper or red pepper flakes add heat. A pinch of smoked paprika adds a nice smoky flavor.
Variations
- To make a low sodium verison, add less salt (or no salt) based on your dietary needs.
- To make mild taco seasoning, leave out the cayenne pepper and/or chili flakes.
- To make it spicy, double the cayenne or add other dried chili peppers to your liking.
- Since this is made from spices, it’s naturally gluten-free, double check that your chili powder and other spices are gluten-free.
How Much Taco Seasoning to Use

Once you try it homemade, you’ll never want to go back to store-bought packets of taco seasoning.
- To replace a store-bought packet, use 2 tablespoons of homemade taco seasoning.
- Use 2 tablespoons of homemade taco seasoning for 1 pound of ground beef. Add 1/2 cup of water with the seasoning and let it simmer.
- Options: Add 1/2 diced onion to the meat while browning. Once browned, stir in a tablespoon of tomato paste or a diced tomato if you’d like.
Other Way to Use Taco Seasoning Mix

Of course, it’s great for ground beef tacos, but this DIY taco seasoning recipe can also be used for other types of tacos or as a seasoning for meat and vegetables.
- 1 pound of ground meat: ground beef, ground chicken, or ground turkey
- Sprinkle it on shrimp or chicken before grilling.
I love using this recipe to make Dorito taco salad and slow cooker chicken tacos.

Storage

Store this taco seasoning recipe in a spice jar in a cool dry place. It will last at least 6 months. I usually prepare a triple batch so it’s ready to go whenever I need a little taco mix!

Ways to Use Taco Seasoning

Did you enjoy this Homemade Taco Seasoning? Be sure to leave a rating and a comment below!
4.89 from 245 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Homemade Taco Seasoning Recipe

This Taco Seasoning recipe is easy to make and it’s just for tacos! Use it as a seasoning for meats and veggies or to add a little zip to soups and casseroles.

Prep Time 5 minutes

Total Time 5 minutes

In a small bowl, add all ingredients and mix well to combine.

Store in an airtight container in a cool dry place for 6 months.

To Use:

To prepare ground beef tacos, add 2 tablespoons (or more to taste) of seasoning mix to 1 pound of cooked ground meat (optional, add diced onions) in a large pan or skillet.

Add ½ cup water, mix, and simmer until most of the water has evaporated.

2 tablespoons of homemade taco seasoning is equal to one packed of store-bought seasoning.

Use 2 tablespoons of homemade taco seasoning for 1 pound of ground beef. Add 1/2 cup of water with the seasoning and let it simmer.

Options: Add 1/2 diced onion to the meat while browning. Once browned, stir in a tablespoon of tomato paste or a diced tomato if you’d like.

Tuck the taco meat into taco shells or tortillas and top with your favorite toppings like lettuce, tomatoes and cheese.

Serving: 2.25tablespoons | Calories: 24 | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 655mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1293IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg

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

Course Pantry, Seasonings

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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October 29, 2023