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  • Taco Bake

    Taco Bake

    If you’re looking for an easy weeknight dinner everyone will love, I’ve got you covered!

    This taco bake casserole has layers of seasoned beef, refried beans, and gooey cheese packed with bold Tex-Mex flavors.

    Best of all, this dish uses ingredients you likely have on hand already!

    Plated taco bake with toppings and a casserole dish.Plated taco bake with toppings and a casserole dish.
    • You can prep up to a day ahead and bake when ready!
    • It’s easy to make and a great way to feed a crowd.
    • Family-friendly with flavor in every bite.
    • It’s budget-friendly; add extra veggies or tortilla chips to stretch it further.
    Ingredients for a taco bake including a bowl of salsa, a bowl of refried beans, and a skillet of browned ground beef, corn, bell peppers, taco seasoning,Ingredients for a taco bake including a bowl of salsa, a bowl of refried beans, and a skillet of browned ground beef, corn, bell peppers, taco seasoning,

    What You’ll Need for This Taco Bake Recipe

    • Beef: Use lean ground beef, chicken, or turkey in this recipe.
    • Vegetables: I use a combination of my fave southwest inspired veggies like corn and bell peppers. Any finely chopped vegetable can be added.
    • Refried Beans: Canned refried beans add great texture, and they also add fiber and satisfy hungry bellies longer. Adding a little sour cream adds tang and creaminess.
    • Salsa: Salsa makes this dish saucy and adds flavor. Use hot, medium, or mild, based on your preference.
    • Cheese: A Mexican cheese blend includes cheddar, Monterey jack, asadero, and quesadilla cheeses. Mix and match any cheeses you like including cotija, pepper jack, or Colby.
    • Chips: Use any brand of plain tortilla chips or even Fritos corn chips. Don’t worry if some are broken, they’ll be perfect in every bite! In a pinch, broken taco or tostada shells can be used instead.
    Looking down on a casserole dish with crumbled tortilla chips for a taco bake.Looking down on a casserole dish with crumbled tortilla chips for a taco bake.
    Looking down on a taco bake casserole with the refried beans layerLooking down on a taco bake casserole with the refried beans layer
    Looking down on a taco bake casserole with a center layer of cheeseLooking down on a taco bake casserole with a center layer of cheese
    Looking down on a taco bake casserole with a layer of gound beef, corn, and peppers.Looking down on a taco bake casserole with a layer of gound beef, corn, and peppers.
    Looking down on an baked taco bake casserole.Looking down on an baked taco bake casserole.

    How to Make a Taco Bake

    This taco bake casserole has minimal prep with maximum flavor!

    1. Cook beef. Mix in seasonings and veggies (recipe below).
    2. Combine refried beans and sour cream.
    3. Layer chips, meat, beans, and cheese, with a final topping of cheese.
    4. Oven bake until bubbling hot.

    Add desired toppings.

    Looking down on a taco bake casserole with lettuce and tomato toppings.Looking down on a taco bake casserole with lettuce and tomato toppings.
    • Veggies: shredded lettuce, diced tomatoes, jalapenos
    • Sauces: sour cream, salsa, guacamole, salsa verde
    • Other: shredded cheddar cheese, sliced black olives, cilantro

    Storing Taco Bake

    • Keep leftover taco bake covered in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop and serve with fresh tortilla chips and cheese.
    • Freeze portions in zippered bags for up to 3 months and thaw overnight in the fridge. Reheat as noted above, adding fresh chips and cheese.

    More Tasty Casseroles to Try

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

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Plated taco bake with toppings and a casserole dish.Plated taco bake with toppings and a casserole dish.

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    Taco Bake

    Layers of spicy ground beef, tortilla chips, refried beans, and cheese are baked together for hearty flavor in every bite!

    Prep Time 20 minutes

    Cook Time 20 minutes

    Total Time 40 minutes

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    Prevent your screen from going dark

    • Preheat the oven to 375°F. Grease a deep 9×13-inch baking dish.

    • Heat a large skillet over medium-high heat. Add the beef and onion, cooking while breaking up with a spoon until no pink remains. Drain any fat.

    • Add the bell pepper, corn, ½ cup water, and taco seasoning. Stir and let simmer until the water mostly has evaporated, about 4 minutes. Stir in the salsa and remove from the heat.

    • In a medium bowl, combine refried beans and sour cream.

    • Place half of the tortilla chips in the bottom of the dish. Spoon half of the beans in tablespoons over the tortilla chips. Top with half of the meat mixture and 1 cup of cheese. Repeat the layers with the remaining tortilla chips, bean mixture, meat mixture, and the remaining 2 cups of cheese.

    • Bake the casserole uncovered for 20 to 25 minutes or until bubbly and browned.

    • Add toppings and serve.

    Add any toppings as desired. We love lettuce, tomatoes, green onion, and additional sour cream.
    Refrigerate up to 4 days.
    Freeze for up to three months. Thaw in the refrigerator before reheating in the microwave or oven.

    Calories: 623 | Carbohydrates: 51g | Protein: 27g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1439mg | Potassium: 547mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 18mg | Calcium: 385mg | Iron: 3mg

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

    Course Beef, Casserole, Dinner, Entree, Lunch, Main Course
    Cuisine American, Mexican

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

    A plate of taco bake with toppings and a casserole dish with writingA plate of taco bake with toppings and a casserole dish with writing
    Dishing up a portion of taco bake from a casserole dish with a title.Dishing up a portion of taco bake from a casserole dish with a title.
    Taco bake on a plate with titleTaco bake on a plate with title
    Taco bake on a plate and in a casserole dish with writingTaco bake on a plate and in a casserole dish with writing

    Holly Nilsson

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  • Chicken Dumpling Soup

    Chicken Dumpling Soup

    Chicken and dumpling soup is a wholesome and heartwarming hug in a bowl.

    This one-pot chicken dumpling soup has tender chunks of chicken and veggies cooked in a seasoned broth with fluffy dumplings for a cozy meal that’s on the table in minutes.

    adding dumplings to pot to make Chicken Dumpling Soupadding dumplings to pot to make Chicken Dumpling Soup
    • This homemade recipe is a cozy soup with drop dumplings.
    • It’s easy to make and tastes like it’s been simmering for hours.
    • Make a double batch and enjoy all week for easy dinners and lunches as the flavors will continue to blend.
    • Comforting soups and stews like chicken dumpling soup are a budget-friendly way to feed a crowd.
    broth , chicken , onion , celery , carrots , flour , peas , thyme , oil , seasoning , baking powder , butter and milk with labels to make Chicken Dumpling Soupbroth , chicken , onion , celery , carrots , flour , peas , thyme , oil , seasoning , baking powder , butter and milk with labels to make Chicken Dumpling Soup

    What You’ll Need For Chicken Dumpling Soup

    Chicken: I use boneless chicken thighs since they stay nice and juicy. You can replace them with chicken breasts or rotisserie chicken. If using cooked chicken, add it to the soup just before adding the dumplings.

    Vegetables: Onions, carrots, and celery are known as ‘mirepoix’ in a professional kitchen and create a savory base for soups, stews, and sauces, including this dumpling soup.

    Broth: Chicken broth is seasoned with homey flavors and herbs and thickened with a bit of flour.

    Dumplings: These easy dumplings come together in minutes and are easy to make with basic ingredients. Feel free to add herbs or cheddar to change them up.

    Variations

    • Wide egg noodles, rice, diced potatoes, bowtie pasta, or frozen tortellini are great alternatives to dumplings and can be added in Step 3.
    • A frozen bag of mixed veggies saves tons of prep time and can be tossed in you don’t even have to thaw it first!
    • Make an extra creamy soup by using canned cream of chicken, celery, or mushroom soup if desired.
    onion with seasonings in the pot to make Chicken Dumpling Souponion with seasonings in the pot to make Chicken Dumpling Soup
    adding borth , veggies and chicken to pot to make Chicken Dumpling Soupadding borth , veggies and chicken to pot to make Chicken Dumpling Soup

    How to Make Chicken Dumpling Soup

    1. Brown the chicken according to the recipe below.
    2. Soften the onion, add the remaining ingredients, and simmer.
    3. Once the veggies are tender, drop bits of dumpling dough into the simmering soup and cook until cooked through.
    4. Stir in peas, and enjoy!

    Holly’s Tips

    • For a thicker soup, make a slurry, with a 1:1 ratio of cold water and cornstarch. Add to the simmering soup until it reaches the desired thickness.
    • To keep the dumpling dough from sticking to the spoon, dip the spoon into the boiling soup before scooping the dough.
    close up of a bowl of Chicken Dumpling Soup with a spoonclose up of a bowl of Chicken Dumpling Soup with a spoon

    Storing Chicken Dumpling Soup

    • Keep leftover chicken and dumpling soup in an airtight container in the refrigerator for up to 4 days. Store the dumplings separately.
    • Freeze chicken soup and dumplings separately in freezer bags for up to one month. Dumplings should be tossed in a little flour so they don’t stick together as they freeze.

    Cozy Chicken Soups and Stews

    Did you make this Chicken Dumpling Soup Recipe? Leave a comment and a rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    adding dumplings to pot to make Chicken Dumpling Soupadding dumplings to pot to make Chicken Dumpling Soup

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    Chicken Dumpling Soup

    Chicken dumpling soup is a savory and hearty dish made with juicy chicken thighs and plenty of vegetables.

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

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    Prevent your screen from going dark

    • In a large pot or Dutch oven, brown the chicken in 1 tablespoon olive oil over medium-high heat—it doesn’t have to be cooked through. Transfer to a bowl and set aside.

    • Add the butter and onion to the pot and cook for about 3 minutes or until slightly softened. Stir in 3 tablespoons of flour, poultry seasoning, thyme, and ¼ teaspoon each salt & pepper. Cook while stirring for 2 minutes.

    • Gradually add the broth to the pot, stirring until smooth after each addition. Add the chicken with any juices, carrots, and celery. Bring to a boil, reduce heat and simmer covered for 12 minutes.

    • Meanwhile, to make the dumplings, in a medium bowl, whisk flour, baking powder, and salt. Use a fork to mix in the cold butter until small crumbs form. Add the milk and combine with a spoon.

    • Remove the lid from the soup. Stir in peas if using. Scoop small spoonfuls of dough on top of the soup to form 16 dumplings. Cover and cook for an additional 4 to 7 minutes or until the dumplings are cooked through.

    • Garnish with parsley if desired.

    To thicken further, combine 1 tablespoon of cornstarch with 1 tablespoon of broth. Whisk to combine. Transfer the dumplings to a bowl with a slotted spoon and whisk the cornstarch mixture into the simmering soup until thickened.

    Calories: 357 | Carbohydrates: 22g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 138mg | Sodium: 1081mg | Potassium: 628mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3997IU | Vitamin C: 12mg | Calcium: 106mg | Iron: 3mg

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

    Course Chicken, Dinner, Main Course, Soup
    Cuisine American

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

    bowl of Chicken Dumpling Soup with a titlebowl of Chicken Dumpling Soup with a title
    hearty and wholesome Chicken Dumpling Soup with writinghearty and wholesome Chicken Dumpling Soup with writing
    easy to make Chicken Dumpling Soup with writingeasy to make Chicken Dumpling Soup with writing
    Chicken Dumpling Soup in the pot and in a bowl with a titleChicken Dumpling Soup in the pot and in a bowl with a title

    Holly Nilsson

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  • Slow Cooker Lasagna Soup

    Slow Cooker Lasagna Soup

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

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

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

    Ingredients for Lasagna Soup

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

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

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

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

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

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

    Variations

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

    How to Make Slow Cooker Lasagna Soup

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

    Storing and Reheating Crockpot Lasagna Soup

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

    Super Hearty Soups to Savor

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

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

    4.99 from 67 votes↑ Click stars to rate now!
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    Slow Cooker Lasagna Soup

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

    Prep Time 20 minutes

    Cook Time 3 hours 20 minutes

    Total Time 3 hours 40 minutes

    Skillet on white background

    a slow cooker

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    Prevent your screen from going dark

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

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

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

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

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

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

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

    Course Dinner, Entree, Main Course, Pasta, Slow Cooker, Soup
    Cuisine American, Italian

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

    Adapted from Betty Crocker

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

    Holly Nilsson

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  • Creamy Chicken Noodle Soup

    Creamy Chicken Noodle Soup

    This creamy chicken noodle soup recipe is comforting goodness in every bowl!

    Chicken, fresh veggies, and tender noodles are cooked in a savory creamy broth that goes from the stove top to the tabletop in minutes!

    Creamy Chicken Noodle Soup in the pot with a ladle
    • Homemade creamy chicken noodle soup is a creamy classic cure-all for the sniffles or the cold-weather blues.
    • This easy recipe uses basic ingredients and just one pot.
    • Budget-friendly soups are perfect for tossing in leftover chicken and veggies.
    ingredients to make creamy chicken noodle soup

    Creamy Chicken Noodle Soup

    Chicken: Use up leftover chicken, rotisserie chicken, or start from scratch and simmer a whole chicken for both the meat and the broth.

    Vegetables: Onions, carrots, and celery add flavor to this base of a classic chicken noodle soup, but you can make this soup with any assortment of fresh, frozen, or canned vegetables.

    Noodles: I love linguine or egg noodles in chicken noodle soup, but any variety of pasta will work just fine.

    Broth: The base of this creamy chicken soup is chicken broth and heavy cream. If using light cream, the broth can be thickened with an additional mixture of equal parts cornstarch and water. Drizzle the mixture into the boiling soup a little bit at a time until thickened.

    adding seasonings to carrots, celery, and onions to make Creamy Chicken Noodle Soup

    How to Make Creamy Chicken Noodle Soup

    This creamy chicken noodle soup recipe is comforting goodness in every bowl.

    1. Sauté vegetables in butter until softened. Add broth and seasonings (recipe below).
    2. Whisk cream and cornstarch and add to soup with chicken.
    3. Stir in cooked pasta and serve.

    Try your hand at homemade egg noodles; they’re both easy to make and delicious with simple ingredients you likely have on hand!

    bowls of garnished Creamy Chicken Noodle Soup with bread and a pot full beside it

    PRO TIP: Cook the pasta on the side and add to each bowl with soup before serving. This keeps the pasta from getting mushy, especially if you plan on enjoying it all week long.

    Storing Leftover Soup

    • Keep leftover creamy chicken noodle soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
    • Freeze chilled soup without pasta in zippered bags for up to 3 months. Thaw in the refrigerator before reheating with fresh pasta. Add cornstarch to thicken if necessary.

    More Creamy Soups to Try

    Did you enjoy this Creamy Chicken Noodle Soup? Leave a rating and comment below. 

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Creamy Chicken Noodle Soup in the pot with a ladle

    4.97 from 29 votes↑ Click stars to rate now!
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    Creamy Chicken Noodle Soup

    This chicken noodle soup has a rich hearty broth and lots of chicken and fresh vegetables.

    Prep Time 20 minutes

    Cook Time 18 minutes

    Total Time 38 minutes

    a saucepan

    Mixing Bowls on white background

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    Prevent your screen from going dark

    • In a large soup pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery and cook for 3 to 4 minutes or until the onion is softened.

    • Add broth, poultry seasoning, and bay leaf and cover. Simmer 10 minutes.

    • While the soup is simmering, cook pasta al dente according to package directions. Drain well.

    • In a small bowl, whisk cream and corn starch. Add to the soup along with chicken and let simmer 5 minutes more.

    • Remove bay leaf, stir in pasta, season with salt and pepper to taste.

    • If extra vegetables are being added, increase the amount of  chicken broth to avoid overcrowding the pot.
    • To use raw chicken: Increase the broth by 2 cups and add two chicken breasts (about 7oz each) in step 2. Simmer the uncooked boneless chicken for 18 to 20 minutes and 30 minutes if bone-in. Remove chicken, shred or chop and add back to the pot.
    • Keep cooked pasta on the side if you plan to keep leftovers. Then add as you reheat.
    • For a thicker soup, stir in some potato flakes or extra corn starch in Step 4.
    • If time permits, make a rich homemade stock with a rotisserie chicken. Remove all the meat and set aside. Then simmer the bones for at least 2-3 hours on the stove top, or all day in a Crock Pot or slow cooker on low.

    Calories: 337 | Carbohydrates: 22g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 671mg | Potassium: 356mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4743IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg

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

    Course Appetizer, Chicken, Dinner, Lunch, Main Course, Side Dish, Soup
    Cuisine American

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

    easy Creamy Chicken Noodle Soup in a bowl with writing
    easy to make Creamy Chicken Noodle Soup in the pot with writing
    blue pot with Creamy Chicken Noodle Soup and a title
    Creamy Chicken Noodle Soup in the pot and in a bowl with a title

    Holly Nilsson

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  • Chicken Gnocchi Soup

    Chicken Gnocchi Soup

    Chicken gnocchi soup is creamy, cozy, and easy to make!

    This soup is one of my favorites because it’s got a rich flavor and is fully loaded with chicken, gnocchi, and fresh veggies.

    laddle and pot full of Chicken Gnocchi Soup
    • It’s hearty since it’s packed with chicken, gnocchi, and vegetables.
    • It’s absolutely delicious—and cooking the chicken right in the broth means more flavor and easier prep.
    • This soup is versatile; add in your own favorite veggies and leftover chicken, or swap the gnocchi for pasta.
    • This recipe is budget friendly and can be stretched to feed a crowd with extra veggies or gnocchi.
    ingredients for chicken gnocchi soup on a pan

    What You’ll Need For Chicken Gnocchi Soup

    Chicken: I use boneless, skinless breasts in this recipe, but chicken thighs will work just fine, too. If using leftover chicken or rotisserie chicken, add it in step 5 to heat through.

    Gnocchi: I use shelf-stable gnocchi in this recipe but frozen can be used as well. If you don’t have gnocchi, use tortellini, ravioli, or a medium-shaped pasta. Depending on the shape of the pasta, you may need to adjust the cooking time slightly.

    Vegetables: Fresh carrots, celery, spinach, and savory Italian seasonings add flavor and extra nutrients to chicken gnocchi soup. You can also add your own favorite veggies like green peas or sliced mushrooms.

    Broth: Use a box of prepared chicken broth (or homemade) with cream to keep the broth creamy without being too heavy.

    ingredients to make Chicken Gnocchi Soup in a pot
    top view of Chicken Gnocchi Soup in a pot

    How to Make Chicken Gnocchi Soup

    1. Soften the onion in oil in a Dutch oven (recipe below). Add broth, raw chicken breasts, vegetables, and seasonings and simmer.
    2. Add the gnocchi and let it simmer until tender.
    3. Shred the chicken and thicken the soup before serving.

    Storing Soup 

    Chicken gnocchi soup can be stored in the refrigerator. The gnocchi may soak up some of the broth so thin it with a little bit of water or broth if needed.

    Freeze portions in zippered bags for up to 2 months. Gnocchi will be less firm once thawed but will still taste great.

    More Easy Chicken Soups

    From chicken noodle to this Olive Garden copycat chicken gnocchi soup, these recipes are cozy, comforting, and easy to make!

    Did you enjoy this Chicken Gnocchi Soup? Leave a rating and a comment below. 

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    top view of Chicken Gnocchi Soup in a pot

    5 from 51 votes↑ Click stars to rate now!
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    Chicken Gnocchi Soup

    Chicken gnocchi soup has a creamy and flavorful broth filled with vegetables, tender chicken and soft gnocchi.

    Prep Time 20 minutes

    Cook Time 40 minutes

    Total Time 1 hour

    a large pot with a lid

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    Prevent your screen from going dark

    • In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.

    • Add broth, chicken breasts, carrots, celery, Italian seasoning, & bay leaf. Bring to a boil, reduce heat to a simmer, and cook 20 minutes or until chicken is cooked through.

    • Remove chicken and shred (or chop). Set aside.

    • Meanwhile, bring the broth back to a simmer and add gnocchi. Simmer 10 minutes.

    • Stir in cream, shredded chicken, and spinach. Simmer 3-4 minutes or until spinach is wilted.

    • Combine cornstarch with 3 tablespoons water. Stir into the simmering broth a little at a time to reach desired consistency. You may not use all of the cornstarch.

    • Discard bay leaf. Taste, season with salt and pepper, and serve immediately.

    To save time, while the onion and garlic is cooking chop the carrots and celery.
    Raw chicken helps to flavor the broth. Bone-in chicken (skinless) can be used and will need about 10 minutes extra cook time. 
    If using cooked chicken, it can be added at the end with the spinach to heat through.
    If using homemade gnocchi, it can be a bit more delicate. Cook it separately and add it to each bowl when serving.
    If you’d like a thicker soup, increase the cornstarch.
    Leftovers will keep in an airtight container in the refrigerator for 3-4 days, and in the freezer for 2 months.

    Calories: 321 | Carbohydrates: 22g | Protein: 20g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 824mg | Potassium: 586mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3103IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 2mg

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

    Course Chicken, Dinner, Lunch, Soup
    Cuisine American

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

    Chicken Gnocchi Soup in the pot and close up in bowls with a title
    simple Chicken Gnocchi Soup in a pot and in a laddle with a title
    rich and savory Chicken Gnocchi Soup with writing
    easy to make Chicken Gnocchi Soup with writing

    Holly Nilsson

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  • Chicken Broccoli Rice Casserole

    Chicken Broccoli Rice Casserole

    This chicken broccoli rice casserole is a comfort food classic.

    Chicken and broccoli are baked in a creamy, three-cheese sauce with rice under a crispy breadcrumb topping.

    bowls of Chicken Broccoli Rice Casserole
    • Quick & easy, this cheesy chicken broccoli rice casserole is a one-pot meal that saves you time in the kitchen.
    • It’s a quick stovetop casserole with a homemade sauce.
    • Enjoy it for meals or lunches all week long.
    Ingredients for Chicken Broccoli Rice Casserole

    What You’ll Need for this Casserole

    Chicken: This recipe starts with cooked chicken; use rotisserie chicken or any leftover chicken or turkey. You can also poach chicken breasts and shred them.

    Broccoli: I prefer the texture of fresh broccoli florets, but frozen broccoli will also work. You can replace it with other vegetables like cauliflower, sliced carrots or mushrooms.

    Rice: Instant rice (such as Minute Rice) is a timesaver and makes this recipe quick to prepare. If you’d like, precook white or brown rice most of the way and then use it in place.

    Cheese Sauce: The sauce for this recipe is simple. Feel free to change the cheese based on what you have on hand but ensure you’re using at least one cheese with a bold flavor.

    Variations

    • Instead of breadcrumbs, try some homemade crispy fried onions or crushed Ritz crackers as a crispy topping.
    adding cream cheese to cooked onions to make Chicken Broccoli Rice Casserole
    cooking onion mixture in a pot to make Chicken Broccoli Rice Casserole
    adding broccoli to pot to make Chicken Broccoli Rice Casserole
    adding ingredients to pot to make Chicken Broccoli Rice Casserole

    How to Make Chicken Broccoli Rice Casserole

    1. Cook onion and garlic in butter in an oven-safe pot. Stir in cream cheese, herbs, broth, rice, and broccoli.
    2. Once the rice is tender, add bite-size pieces of chicken, sour cream, and both kinds of cheese.
    3. Top with cheddar and breadcrumbs and bake (recipe below).
    Chicken Broccoli Rice Casserole topped with cheese

    Leftovers?

    • Keep leftover chicken broccoli casserole in an airtight container in the refrigerator for up to 4 days and reheat portions in the microwave.
    • Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
    • You can freeze a fully baked and cooled casserole by lining the casserole dish with foil and gently lifting it out once frozen. Wrap in foil and plastic wrap and freeze for up to 6 months. Thaw and reheat as detailed above.

    Cozy Casseroles

    Did your family love this Chicken Broccoli Rice Casserole? Leave a rating and a comment below. 

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    4.97 from 64 votes↑ Click stars to rate now!
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    Chicken Broccoli Rice Casserole

    Try this cheesy one-pot chicken broccoli rice casserole for a tasty all-in-one meal!

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

    Dutch Oven with white background

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    • Preheat oven to 375°F.

    • In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.

    • Stir in cream cheese, oregano, and basil. Cook until creamy. Add chicken broth, rice, and broccoli.

    • Bring to a boil, turn off heat, and cover. Let sit undisturbed for 5 minutes.

    • Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.

    • Top casserole with cheddar and breadcrumbs (if using).

    • Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.

    If you don’t have cooked chicken, you can use about 1 lb of fresh chicken breasts and cut them into bite-sized pieces. Season with salt & pepper and pan-fry the chicken pieces in 2 teaspoons of oil over medium-high heat until no pink remains, about 7-8 minutes. 
     
    If you do not have a dutch oven or oven safe pan, make it in in a pot on the stovetop, then transfer to a 3qt or 9×13 pan. Bake as directed.

    Serving: 1.74cups | Calories: 428 | Carbohydrates: 26g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 851mg | Potassium: 412mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1046IU | Vitamin C: 54mg | Calcium: 366mg | Iron: 3mg

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

    Course Casserole, Chicken, Dinner, Entree
    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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  • Scalloped Potatoes Recipe

    Scalloped Potatoes Recipe



    Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving, or even Sunday dinner.

    In this classic side dish, thinly sliced potatoes and onions are layered in an easy homemade cream sauce and baked until tender, golden, and bubbly.

    baked scalloped potatoes in dish with herbs

    What are Scalloped Potatoes? Said to have originated in England, the word ‘scallop’ refers to how the potato is sliced. Thin and uniformly cut potatoes are layered in a casserole dish, covered with a seasoned onion cream sauce, and baked. The result is this savory scalloped potato recipe! While traditional scalloped potatoes do not have cheese, we sometimes add a little bit.

    • Nothing says comfort food like a perfect scalloped potatoes recipe.
    • Tested and perfected, this recipe has thousands of 5-star reviews!
    • This recipe is homemade from scratch for the best flavor.
    • It’s easy to prepare with simple ingredients.

    Ingredients for Scalloped Potatoes

    • Potatoes: Thin-skinned potatoes such as Yukon gold potatoes or red potatoes are my first choice as they don’t require peeling, and they hold their shape well. Russet potatoes or Idaho potatoes can be used and taste great; however, they tend to break apart.
    • Onions: Onion is a traditional ingredient in a classic scalloped potato recipe like this one. I soften it in butter to bring out the natural sweetness.
    • Sauce: The sauce for these scalloped potatoes is quick to make. Flour, butter, and milk give it a creamy texture while broth adds a boost of flavor.
    • Seasonings: Simple seasonings are all that’s needed, including salt, pepper, onion, and garlic.

    Variations

    • Cheese: To add cheese to scalloped potatoes, remove the sauce from the heat and stir in up to 2 cups of shredded cheese. Sharp cheddar cheese is a great option.
    • Herbs: Add ½ teaspoon of dried thyme, crushed rosemary, or 1 tablespoon fresh parsley or chives.
    Sauce being poured over sliced potatoes in a casserole dish

    How to Make Scalloped Potatoes

    Making scalloped potatoes from scratch takes time but is relatively easy.

    1. Slice potatoes: Thinly slice the potatoes (a mandoline is helpful if you have one).
    2. Prepare sauce: Prepare the homemade sauce according to the recipe below.
    3. Assemble: Layer the potatoes and sauce in a baking dish.
    4. Bake: Cover and bake. Uncover and bake a bit more; this step creates a delicious golden brown topping on the scalloped potatoes.

    Scalloped potatoes will hold their heat for a long time, so they can be prepared early if needed.

    Be sure to let them cool for 20 minutes before serving to allow the sauce to thicken.

    A pan of raw scalloped potatoes with parsley on the side

    Tips for Perfect Scalloped Potatoes

    • Slice the potatoes evenly to ensure the scalloped potatoes cook evenly
    • To make prep easy, use a mandoline. You can get them for around $25.
    • If adding cheese to the sauce (which will actually make these into Potatoes Au Gratin), remove the sauce from the stove and stir in up to 2 cups of shredded cheese.
    • Season the potatoes with salt and pepper between layers.
    • Cover with foil while the potatoes bake so the steam cooks them a bit faster. Uncover towards the end of cooking for a gold brown top.
    An overhead image of a pan of baked scalloped potatoes with parsley

    To Prepare Scalloped Potatoes Ahead of Time

    To prepare this scalloped potato recipe ahead of time, partially bake them as directed below.

    1. Prepare as directed in the recipe below and bake the dish covered for 50-60 minutes.
    2. Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking).
    3. Cover tightly and refrigerate for up to 48 hours. On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered for about 35 to 40 minutes or until heated through.

    More Cozy Potato Recipes

    This scalloped potato recipe is at the top of our list for holidays (especially paired with ham). Here are more favorites.

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    baked scalloped potatoes in dish with herbs

    4.96 from 3534 votes↑ Click stars to rate now!
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    Scalloped Potatoes Recipe

    Scalloped Potatoes are the perfect potato casserole! Tender potatoes in a creamy onion sauce baked to golden perfection.

    Prep Time 25 minutes

    Cook Time 1 hour 20 minutes

    Resting time 15 minutes

    Total Time 1 hour 45 minutes

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    • Preheat the oven to 350˚F. Grease a 9×13-inch baking dish and set aside.

    • To make the sauce, in a large saucepan, melt the butter over medium-low heat. Add the onion and garlic and cook until the onion begins to soften, about 3 to 4 minutes. Stir in the flour and cook for 2 minutes more. 

    • Combine the milk and broth. Add mixture, a little bit at a time, whisking after each addition. The mixture will be very thick at first, continue addomg in a little bit of liquid at a time, whisking until smooth.

    • Once all of the liquid has been added, increase the heat to medium and bring to a boil while whisking.  Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let it boil for 1 minute.

    • To assemble the potatoes, layer ⅓ of the potatoes in the prepared dish and season with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over top. 

    • Repeat the layers, including salt and pepper, ending with sauce over the final layer of potatoes. Cover tightly with aluminum foil and bake for 45 minutes.

    • Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes if desired.

    • Allow the potatoes to rest for at least 15 minutes before serving.

    Potatoes: Use thin skinned white, yellow, or red skinned potatoes. If using Russets or baking potatoes, they should be peeled. Russets will taste great but are starchy may not hold their shape as well as waxy potatoes.  Cheese: If desired, up to 2 cups of shredded cheese can be added to the sauce after it has boiled. Do not boil the cheese, or it may separate. Herbs such as fresh thyme or minced rosemary can be added if desired.  Make ahead: This scalloped potato recipe can be prepared up to 48 hours ahead of time.
    1. Prepare the potatoes as directed in the recipe.
    2. Bake the dish covered for 50-60 minutes.
    3. Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking). Cover and refrigerate.
    4. On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered for about 35 to 40 minutes or until heated through.
    1.  
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    1.  

    Calories: 286 | Carbohydrates: 39g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 484mg | Potassium: 1122mg | Fiber: 6g | Sugar: 5g | Vitamin A: 465IU | Vitamin C: 30.8mg | Calcium: 179mg | Iron: 7.7mg

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

    Course 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.

    What is the Difference Between Scalloped and Au Gratin Potatoes?

    Potatoes au Gratin are also called cheesy potatoes because the white sauce is actually a cheese sauce (and they often have cheese sprinkled between the layers and/or breadcrumb topping).

    This scalloped potato recipe can (of course) be topped with cheese or have cheese added in but sometimes I love the simplicity in this recipe without cheese. The sweetness of the onions and milk is the perfect addition to these sliced potatoes!

    Can You Freeze Scalloped Potatoes?

    These potatoes will keep in the fridge for about 4 days and reheat well in the microwave, oven or in a frying pan! If you want to freeze them longer, yes, scalloped potatoes can be frozen!

    Almost any casserole dish can be frozen perfectly with a little know-how. If making a freezer meal, the best way to freeze scalloped potatoes is to not fully cook them all way, but leave them a little undercooked.  Then, once they are cooled in the fridge, portion them out the way you want to and wrap carefully before putting in the freezer. To reheat, simply thaw and finish the cooking until the potatoes are tender again!

    While that’s a great option, most often we want to freeze leftovers. In this case, these scalloped potatoes freeze well, although I do find they sometimes break apart a bit when reheated but they still taste great!

    REPIN this Fantastic Casserole

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  • Chimichurri Sauce

    Chimichurri Sauce

    Bright and bold chimichurri sauce adds dramatic deliciousness to so many dishes!

    This one-and-done tangy sauce is made with fresh parsley, oregano, garlic, oil, and vinegar, and will be a hit on any table!

    bowl of Chimichurri Sauce

    What is Chimichurri Sauce?

    Chimichurri sauce is a sauce from Argentina dating back to the 19th century. The combination of fresh herbs, oil, and vinegar tenderized and seasoned any variety of meats while the gauchos (AKA cowboys) were on the range for days at a time.

    Today, it’s a popular condiment as its bright and tangy flavor complements salads, vegetables, pork, beef, poultry, fish, and seafood.

    • It uses fresh herbs like parsley and oregano for a bright, bold flavor, giving a fresher flavor profile.
    • It’s quick and easy, with just 15 minutes of prep using simple ingredients you probably have. Use a food processor to grate and mince the onion and garlic to save even more time!
    • You can store the sauce in a cruet or jar to keep it fresh for up to 3 days, making it a convenient option for meal prep and saving time throughout the week.
    ingredients to make Chimichurri Sauce

    Ingredients In Chimichurri

    Herbs and Spices: For the best flavor, choose fresh flat-leaf parsley or cilantro (or half and half) and fresh oregano leaves. Use as much red pepper as you wish, or omit it altogether. A pinch of cayenne pepper can provide a milder heat.

    Oil and Vinegar: Olive oil and red wine vinegar help bring the sauce together and add flavor to this chimichurri sauce. Other neutral oils, such as avocado or sunflower, can be substituted. Lemon juice is a good substitute for red wine vinegar.

    Variations: Substitute the finely chopped onion for red onion or shallot for extra sweetness or some mint for an even brighter, more fragrant sauce. For a longer-lasting sauce, switch the fresh garlic cloves to garlic powder.

    Chimichurri Sauce ingredients in a food processor before being blended

    How to Make Chimichurri Sauce

    1. Pulse all ingredients except red pepper flakes (recipe below) in a food processor until slightly chopped.
    2. Stir in red pepper flakes and chill before serving.
    • To preserve a more rustic texture, pulse until just blended.
    • It’s important to let the mixture chill for an hour before serving to allow the flavors to blend.
    Chimichurri Sauce in a food processor

    Ways to Use Chimichurri Sauce

    You’ll rarely find a sauce recipe that has so many applications!

    Storing Chimichurri Sauce

    Keep leftover chimichurri sauce in a mason jar with a tight-fitting lid in the refrigerator for up to 3 days. Shake before using as it will separate.

    Freeze chimichurri in zippered bags or ice cube trays to pop out and add to sautéed veggies, brush over grilled chicken, or add new flavor to sour cream dip served with fresh veggies.

    More Robust Sauces & Dressings

    Did you love this Chimichurri Sauce? Be sure to leave a rating and a comment below!

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    Chimichurri Sauce in a glass bowl with a spoon

    5 from 7 votes↑ Click stars to rate now!
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    Chimichurri Sauce

    Chimichurri Sauce made with fresh herbs is a zesty marinade or condiment for steaks, chicken, salads, and more.

    Prep Time 15 minutes

    Chill time 1 hour

    Total Time 1 hour 15 minutes

    Food Processor

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    • Place all ingredients except red pepper flakes in a food processor and pulse 2-3 times or just until slightly chopped.

    • Stir in red pepper flakes.

    • Chill at least 1 hour before serving. Serve over grilled meats

    • Chimichurri sauce is best stored in a glass bottle, cruet, or mason jar in the refrigerator.
    • Be sure to allow it to chill for an hour before serving, to allow flavors to develop.
    • The oil will naturally separate, this is expected. Shake before using.
    • This sauce will keep in the refrigerator for 2-3 days. 

    Calories: 117 | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 107mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 1mg

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

    Course Dip, Dressing, Sauce
    Cuisine American, Argentine

    © 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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  • Cajun Shrimp Pasta

    Cajun Shrimp Pasta

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

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

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

    What You’ll Need To Make Cajun Shrimp Pasta

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

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

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

    Variations

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

    How to Make Cajun Shrimp Pasta

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

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

    Serve with salad and garlic bread.

    A plate of cajun shrimp pasta

    Tips For a Perfect Pasta Dish

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

    Leftovers

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

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

    A Dutch oven of cajun shrimp pasta with cheese on top

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    Cajun Shrimp Pasta

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

    Prep Time 10 minutes

    Cook Time 15 minutes

    Total Time 25 minutes

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

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

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

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

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

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

    Fresh parsley can be added for garnish.

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

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

    Course Dinner, Entree, Main Course, Pasta, Seafood
    Cuisine American

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

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    Holly Nilsson

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  • Corn Chowder Recipe

    Corn Chowder Recipe

    This easy corn chowder recipe tastes like it’s been simmering all day, but it’s ready in minutes!

    Sweet corn and smoky bacon are simmered in a rich and creamy broth with tender potatoes, onions, and celery for a comforting and cozy chowder.

    Easy Homemade Corn Chowder on a spoon
    • It combines fresh (or frozen) corn with staple ingredients for a delicious chowder.
    • Corn chowder is comforting and wholesome for a quick meal anytime.
    • This versatile recipe is perfect for tossing in leftover chicken or veggies from the fridge.
    • Double up the recipe, it reheats well for quick meals.
    milk , broth , corn , cream , potato , onion , bay leaf , thyme , celery , bacon , salt and pepper with labels to make Easy Homemade Corn Chowder

    Ingredients for Corn Chowder

    Corn: Fresh, canned, or frozen corn can be used and makes this chowder sweet and flavorful along with the celery. If using frozen, add a few minutes to the cooking time.

    Potatoes: Potatoes make this chowder thick, creamy, cozy, and filling.

    Bacon: Bacon adds a smoky flavor and a little crispy crunch.

    Broth: Buy or make your own chicken broth. Broth combined with the milk and cream add a velvety consistency with savory flavor.

    Variations

    • To make a seafood chowder add shrimp or crab, a dash of homemade Old Bay seasoning, and a little Tabasco.
    • Sweet potatoes add healthy fiber and nutrients, but you can also use a can of drained and rinsed cannellini beans if desired.
    • Diced ham or slices of summer sausage are great options in place of bacon.
    adding onion and celery to pot to make Easy Homemade Corn Chowder
    cookin potatoes with onion , celery , broth and seasonings to make Easy Homemade Corn Chowder
    adding corn to pan to make Easy Homemade Corn Chowder
    blending ingredients together to make Easy Homemade Corn Chowder
    pot of Easy Homemade Corn Chowder with bacon on top

    How to Make Corn Chowder

    1. Fry bacon until crisp, remove, and drain. Saute onion and celery until tender.
    2. Simmer potato, seasonings, and broth. Stir in corn, milk, and cream and simmer until thickened.
    3. Blend some of the soup and return it to the pot. Garnish (recipe below) and serve.

    Serving Suggestions

    Easy Homemade Corn Chowder with smoky bacon

    Storing Leftover Corn Chowder

    Keep leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop or in the microwave.

    To make in advance and freeze, prepare the recipe as indicated, but omit the dairy. Defrost in the refrigerator and reheat on the stovetop. Once the chowder is simmering, stir in the milk and cream.

    So Many Savory Soups

    Did you love this Corn Chowder Recipe? Leave a comment and rating below.

    pot of Easy Homemade Corn Chowder with bacon on top

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    Corn Chowder Recipe

    This creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    Skillet on white background

    a large pot with a lid

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    • In a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.

    • In a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.

    • Add potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.

    • Add corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn.

    • Whisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard.

    • Remove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup.

    • Remove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.

    Store leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.

    Calories: 246 | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 457mg | Potassium: 562mg | Fiber: 3g | Sugar: 7g | Vitamin A: 632IU | Vitamin C: 16mg | Calcium: 82mg | Iron: 1mg

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

    Course Appetizer, Dinner, Lunch, Soup
    Cuisine American

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

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    Easy Homemade Corn Chowder in bowls with writing
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    Holly Nilsson

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  • Chicken Wild Rice Soup

    Chicken Wild Rice Soup



    Chicken and Wild Rice Soup is a cozy, one-pot comfort dish with a slow-simmered flavor.

    Tender chunks of chicken and wild rice are simmered in a rich and creamy soup loaded with tender veggies.

    Chicken Wild Rice Soup in a bowl with a spoonChicken Wild Rice Soup in a bowl with a spoon
    • Creamy Chicken and Wild Rice Soup is cozy, delicious, and will satisfy the heartiest appetites.
    • It’s easy to make in just one pot.
    • Wild rice and chicken soup is a heartier version of chicken noodle soup but is just as welcome on rainy days and sick days.
    butter , flour , onion , thyme , garlic , oil , broth , corn , chicken , wild rice , mushrooms ,cream , chicken broth base , parsley , carrots and celery with labels to make Chicken Wild Rice Soupbutter , flour , onion , thyme , garlic , oil , broth , corn , chicken , wild rice , mushrooms ,cream , chicken broth base , parsley , carrots and celery with labels to make Chicken Wild Rice Soup

    What You’ll Need For Chicken Wild Rice Soup

    Chicken: I use rotisserie chicken or leftovers. You can also chop chicken breast, lightly brown it in olive oil, and let it simmer in the soup for the last 15 minutes of cooking time.

    Wild Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.

    Vegetables: I add carrots, celery, onions, and mushrooms for lots of flavor.

    Variations: This chicken wild rice soup recipe is perfect for tossing leftover rice or veggies from the fridge. desired.

    adding flour to vegetables to make Chicken Wild Rice Soupadding flour to vegetables to make Chicken Wild Rice Soup
    adding rice , seasonings and broth to vegetables to make Chicken Wild Rice Soupadding rice , seasonings and broth to vegetables to make Chicken Wild Rice Soup
    adding chicken , cream , corn to pot to make Chicken Wild Rice Soupadding chicken , cream , corn to pot to make Chicken Wild Rice Soup

    How to Make Chicken Wild Rice Soup

    Chicken wild rice soup is a cozy comfort dish you can cook and serve from one pot.

    1. Soften veggies: In a Dutch oven or large pot, soften the vegetables. Add flour and cook (recipe below).
    2. Simmer rice: Add broth, wild rice, bouillon, thyme, and pepper and simmer until tender.
    3. Add chicken: Stir in corn, chicken, cream, and parsley, and simmer just long enough to blend the flavors. Season to taste before serving.
    taking a spoonfull of Chicken Wild Rice Soup out of the pottaking a spoonfull of Chicken Wild Rice Soup out of the pot

    Storing Leftovers

    The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating.

    • Keep leftover chicken wild rice soup in an airtight container in the refrigerator for up to 4 days.
    • Freeze for up to 4 months. Thaw in the fridge overnight.

    More Chicken Soups To Love

    Did your family love this Chicken and Wild Rice Soup? Leave us a rating and a comment below.

    Chicken Wild Rice Soup in a bowl with a spoonChicken Wild Rice Soup in a bowl with a spoon
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    Chicken Wild Rice Soup

    Chicken Wild Rice Soup is packed with tender chicken, flavorful mushrooms, and a hearty mix of vegetables combined with a wild rice blend.

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

    Dutch Oven with white backgroundDutch Oven with white background
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    • In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.

    • To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.

    • Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.

    • Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.

    • Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.

    • Taste and season with additional salt or pepper if desired.

    *Important Note For Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream. Vegetables – As with most soup recipes, sauté the aromatic veggies before adding them to the pot. It mellows them out and brings out the sweetness in all of the veggies. Cream- Milk or half and a half can be substituted for heavy cream in this recipe (and will result in a lighter soup). Go for the cream if you don’t have any dietary restrictions! Thickness- This recipe can be a little bit thick, depending on the brand of rice. If needed adjust the consistency with chicken broth or milk if needed. Leftovers: The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating. Refrigerate for up to 4 days or freeze for up to 4 months.

    Calories: 335 | Carbohydrates: 30g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 136mg | Potassium: 674mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3891IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 2mg

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

    Course Appetizer, Chicken, Dinner, Entree, Main Course, Soup
    Cuisine American

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

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    Holly Nilsson
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  • Tomato Bisque

    Tomato Bisque

    This tomato bisque recipe is a delicious soup with lots of tomato flavor.

    In this simple soup, canned crushed tomatoes are transformed into a creamy silky soup to make the perfect first course or light main dish.

    Tomato Bisque with bread pieces
    • The addition of cream to this easy recipe makes it luxuriously creamy.
    • Using canned crushed tomatoes gives this soup a fresh tomato flavor.
    • Rice is added to bisque to thicken it and add body; using instant rice makes it quick and easy.

    Got Fresh Tomatoes?

    If you’re looking for a tomato soup using fresh tomatoes, I recommend my homemade tomato soup—fresh and delicious.

    whipping cream , instant tice , oregano , basil , carrot , celery , onion , garlic , oil , crushed tomatoes , and broth with labels to make Tomato Bisque

    Ingredients for Tomato Bisque

    Tomatoes: Choose a good quality brand of canned crushed tomatoes.

    Vegetables: Sweet veggies like onions, celery, and carrots balance the acidic tomatoes and make the soup creamy. Other cooked veggies you can add are red bell peppers, spinach, zucchini, or sweet potatoes.

    Base: I prefer the flavor of chicken broth over vegetable broth in this recipe however, if you’d like to keep it vegetarian, you can use veggie broth. Heavy cream adds richness.

    Rice: Optional, but adds body to the bisque. Feel free to omit entirely or use chopped-up pieces of leftover bread if desired.

    Variations

    Add mini meatballs, macaroni, shells, or ditalini pasta to the recipe once blended.

    Homemade croutons, chopped fresh basil, thyme, parsley, and parmesan cheese are excellent garnishes on top of tomato bisque.

    mirapoux with garlic in a pot to make Tomato Bisque
    adding rice , crushed tomatoes , broth and seasoning to pot to make Tomato Bisque
    blending ingredients together to make Tomato Bisque

    How to Make Tomato Bisque

    This tomato bisque soup recipe is the perfect comfort food.

    1. Saute veggies (recipe below).
    2. Add remaining ingredients (except cream) and simmer.
    3. Blend the soup, add cream, and simmer.
    4. Season and garnish before serving.

    To blend the ingredients, use an immersion blender. A regular blender can also be used, but the soup will be hot. Remember to vent the lid.

    plated Tomato Bisque with basil

    Storing Tomato Bisque

    Leftover tomato soup can be kept in an airtight container in the refrigerator for up to 4 days. Reheat on the stove with a little cream if needed. Creamy tomato bisque can be frozen in zippered bags once it’s chilled. Freeze the bags flat on a baking sheet in the freezer and then store them upright to save freezer space. Thaw the bisque overnight in the refrigerator and reheat it on the stove.

    Tomato Soup + Grilled Cheese = ❤️

    Did you enjoy this Tomato Bisque Recipe? Be sure to leave a comment and rating below.

    Tomato Bisque with bread pieces

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    Tomato Bisque

    Tomato bisque is a creamy, rich soup bursting with sweet and tangy flavors of tomatoes.

    Prep Time 10 minutes

    Cook Time 26 minutes

    Total Time 36 minutes

    a large pot with a lid

    Immersion Blender on white background

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    • In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic and cook until tender, about 6 to 7 minutes.

    • Stir in the broth, crushed tomatoes, rice, dried basil, salt, oregano, and pepper. Bring to a boil over medium-high heat, then reduce to a low simmer. Cook uncovered until the rice and vegetables are tender, about 20 to 25 minutes.

    • Use an immersion blender or hand blender to blend the soup until smooth. Stir in the cream and simmer for 3 minutes more. Taste and season with additional salt, pepper, and a pinch of sugar if needed.

    • Garnish with fresh herbs if desired.

    For a thinner soup, add additional broth. For a thicker soup, cook uncovered for longer until thickened.
    To replace instant rice use ¼ cup of white rice and simmer for 30 to 35 minutes or until tender.

    • If you don’t have an immersion blender, the soup can be blended in a regular blender in batches. When using a regular blender, be sure not to seal the lid or the steam can build up causing it to burst open. Leave the lid open just enough to allow steam to escape.

    This recipe makes about 8 cups of soup.
    Leftovers will keep in the refrigerator for 4 days. 

    Calories: 221 | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 1226mg | Potassium: 744mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3284IU | Vitamin C: 22mg | Calcium: 112mg | Iron: 4mg

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

    Course Dinner, Lunch, Side Dish, Soup
    Cuisine American

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

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    Holly Nilsson

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  • EPA Bans Weedkiller That Threatens Developing Fetuses

    EPA Bans Weedkiller That Threatens Developing Fetuses

    The Environmental Protection Agency issued an emergency order to stop the use of a pesticide widely used to control weeds on a variety of crops such as broccoli, onions, and strawberries after it was found to harm developing fetuses, the agency’s first such move in almost 40 years. What do you think?

    “At least my fetus was safe from aphids.”

    Stephanie Cauble, Synthetics Executive

    Man Can’t Believe How Much Disney World Charging For Sex With Goofy

    “There goes the scapegoat for my pregnant drinking.”

    Anne Moreno, Talent Scout

    “When we declared war on weeds, we knew there’d be casualties.”

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  • Stewed Tomatoes

    Stewed Tomatoes

    Stewed tomatoes are a great way to use up summer’s tomato bounty.

    Fresh from the garden or farmer’s market, ripe tomatoes are simmered with celery, onions, green peppers, and a handful of aromatic herbs.

    bowl of Stewed Tomatoes with vegetables and bread around it
    • This recipe makes a thick and savory sauce with fresh tomatoes.
    • It can be used to replace canned stewed tomatoes.
    • You’ll need only a handful of ingredients, and it’s easy to double and freeze for the fall and winter months.
    oil , pepper , tomatoes , onion , celery , salt , garlic , sugar , and basil with labels to make Stewed Tomatoes

    Ingredients for Stewed Tomatoes

    Tomatoes: While any tomatoes can be stewed, we prefer Roma and Plum tomatoes because they have fewer seeds and more flesh.

    Veggies: Celery, bell pepper, and onion add sweetness to balance the acidic flavor of the tomatoes. They are optional but preferred.

    Variations

    Garlic and basil, oregano, rosemary, thyme, and even a little cayenne peppers will all add depth of flavor to stewed tomatoes. As the tomato mixture simmers the flavors will meld together.

    slicing iced tomatoes to make Stewed Tomatoes
    adding vegetables to pot to make Stewed Tomatoes
    ingredients in a pot to make Stewed Tomatoes

    How to Make Stewed Tomatoes

    1. Peel the tomatoes (recipe below) and cut into chunks.
    2. Saute celery, bell pepper, and onion in oil until tender. Add diced tomatoes and the remaining ingredients.
    3. Cover and simmer stewed tomatoes on low until tender. Season as desired.
    pot of Stewed Tomatoes

    Ways to Use Stewed Tomatoes

    Turn ordinary pasta dishes, meat sauce, and casseroles into flavorful masterpieces. Make a rich and savory meat sauce using ground beef and serve over pasta, or make marinara for cheesy chicken parmesan, or use stewed tomatoes as a tomato sauce base for a hearty chili or soup.

    Storing Stewed Tomatoes

    Store stewed tomatoes in an airtight container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to two months. Reheat from fresh or frozen on low heat on the stovetop.

    More Tomato Recipes

    Did you enjoy this Stewed Tomatoes Recipe? Leave a comment and rating below.

    bowl of Stewed Tomatoes with vegetables and bread around it

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    Stewed Tomatoes

    Homemade stewed tomatoes make for a rich and savory sauce.

    Prep Time 15 minutes

    Cook Time 58 minutes

    Total Time 1 hour 13 minutes

    a saucepan

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    • Prepare a large bowl of ice water. Bring a medium saucepan of water to a boil. Cut a small ‘X’ in the bottom of the tomatoes and drop them into the boiling water, let cook 30 seconds. With a slotted spoon, transfer the tomatoes to the ice water to cool.

    • Once cool, peel the skins off the tomatoes and discard. Core the tomatoes and cut into chunks.

    • In a medium saucepan, heat the olive oil over medium heat. Add the celery, bell pepper, onion, and garlic. Cook for 3 minutes or until the onion is tender. Add the tomatoes, basil, salt, and sugar.

    • Cover and reduce the heat to low. Let the tomatoes stew until tender, stirring occasionally, about 35 minutes.

    • Taste and season with additional salt if desired.

    Tomatoes can vary in acidity. Add more or less sugar as needed.
    Leftovers will keep in the refrigerator for 4 days, and in the freezer for 2 months. 

    Calories: 61 | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 160mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 0.5mg

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

    Course Sauce
    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.

    bowl of Stewed Tomatoes with a title
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    Holly Nilsson

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  • Mini Meatloaf

    Mini Meatloaf



    Meatloaf muffins are a fun and fast twist on a classic.

    This mini meatloaf recipe turns ground beef into a quick weeknight meal that the whole family will love.

    Meatloaf Muffins on a plate with vegetables in the background
    • They are easy to prepare for a great weeknight meal.
    • Mini meatloaves cook in less than 30 minutes.
    • You can prepare these ahead of time and bake them before serving.
    • They reheat and freeze well for meal prep.
    Mini Meatloaf Muffins ingredients with labels

    What You’ll Need For Mini Meatloaves

    Ground Beef: I use lean ground beef (80/20), which has just enough fat to be flavorful. You can also use ground turkey or ground chicken or replace ⅓ of the ground beef with ground pork.

    Breadcrumbs: Breadcrumbs bind the meatloaf together and keep it nice and juicy. Use seasoned bread crumbs in this recipe. If using plain breadcrumbs, season them with extra garlic powder, onion powder, and Italian seasoning.

    Egg: Eggs also help the meatloaf muffins to hold together.

    Flavor: I add green bell pepper, onion, and a bit of bbq sauce for flavor. Since these cook quickly, the onion should be softened or replaced with ¾ teaspoon onion powder.

    Mini Meatloaf Topping Variations

    • Zesty Topping: ⅓ cup ketchup, ⅓ cup chili sauce, 1 tablespoon brown sugar
    • Brown Sugar Topping: ⅓ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon vinegar, 1 teaspoon dry mustard
    • BBQ Topping: combine equal parts BBQ sauce and ketchup
    ingredients in a bowl to make Meatloaf Muffins

    How to Cook Meatloaf in Muffin Tins

    1. Prep: Soften the onion according to the recipe below. Combine the ingredients in a bowl.
    2. Glaze: Prepare the glaze by whisking ketchup, chili sauce, and brown sugar.
    3. Bake: Divide the mini loaves among a muffin pan, top with glaze, and bake.

    Remove when done and allow to rest for several minutes before serving.

    Meatloaf Muffins in a baking pan ready to cook
    Meatloaf Muffins in a baking pan topped with the glaze ready to cook

    Holly’s Tips

    Muffin tin meatloaf cooks quickly, and everyone loves them. Here are my tips for perfection.

    • Use cooking spray or parchment liners to ensure the meatloaves don’t stick.
    • Mix just until combined, overmixing can cause dense meatloaves.
    • These bake for about 22 – 26 minutes at 425°F. Use an instant read thermometer to ensure they reach 160°F.

    Storage & Freezing

    This mini meatloaf recipe is practically tailor-made for the freezer, either as a make-ahead meal or for leftovers.

    • After Baking: Bake as directed and cool completely. Freeze in freezer bags or a freezer-safe container.
    • Freezing Raw: You can freeze raw meatloaf muffins for cooking later. Prepare as directed and freeze in the pan. Once frozen, transfer to freezer bags or an airtight container and freeze for up to 4 months. If the meatloaves are frozen to the pan, dip the bottom of the pan in hot water for a few seconds to release them.
    • To bake, place the muffins back into the muffin tin, cover with plastic wrap, and thaw in the refrigerator overnight. Bake as directed adding 3 to 4 minutes to the baking time.
    Meatloaf Muffins on a plate with sauce

    More Delicious Meatloaf Recipes

    Did you enjoy these mini meatloaf muffins? Leave a comment and rating below.

    Meatloaf Muffins on a plate with vegetables in the background
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    Mini Meatloaf Muffins

    These easy meatloaf muffins are the perfect snack or quick dinner idea. They’re great for making ahead and freezing!

    Prep Time 20 minutes

    Cook Time 30 minutes

    Total Time 50 minutes

    an empty muffin pan
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    • Preheat oven to 425°F. Grease a muffin pan or spray with cooking spray and set aside.

    • To make the glaze, in a medium bowl, combine ketchup, chili sauce, and brown sugar, and set aside.

    • In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until tender, about 3 to 4 minutes. Cool completely.

    • In a large bowl, combine beef, cooled onion, bell pepper, bread crumbs, Worcestershire sauce, egg, parsley, salt, and pepper. Add ¼ cup of the glaze mixture. Mix just until combined.

    • Divide the meat mixture over 10 muffin wells. Divide the glaze over the tops of the meatloaves.

    • Bake uncovered for 22-26 minutes or until cooked through, and the loaves reach an internal temperature of 160°F. Rest for 5 minutes.

    You can replace the onion with ¾ teaspoon onion powder. Mini meatloaves can be frozen before or after cooking.
    • To freeze raw meatloaf muffins, prepare as directed and freeze in the pan. Once frozen, transfer to freezer bags or an airtight container and freeze for up to 4 months. If the meatloaves are frozen in the pan, dip the bottom of the pan in hot water for a few seconds to release them. To bake, place the muffins back into the muffin tin, cover with plastic wrap, and thaw in the refrigerator overnight. Bake as directed, adding 3 to 4 minutes to the baking time.

    Calories: 227 | Carbohydrates: 15g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 457mg | Potassium: 340mg | Fiber: 1g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 8.5mg | Calcium: 39mg | Iron: 2.3mg

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

    Course Beef, Dinner, 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.

    plated Mini Meatloaf Muffins with a title
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    Holly Nilsson
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  • Porcupine Meatballs

    Porcupine Meatballs

    Porcupine meatballs have a hearty flavor and a tender texture.

    These tasty meatballs are made with ground beef, rice, onion and seasonings then baked in a rich tomato sauce.

    Porcupine Meatballs on ricePorcupine Meatballs on rice
    • These meatballs are savory and tender with lots of flavor.
    • They are cooked in a rich sauce for an easy meal.
    • Added rice makes them hearty and delicious.
    Porcupine Meatball being lifted out of baking dishPorcupine Meatball being lifted out of baking dish

    Ingredients for Porcupine Meatballs

    These meatballs differ from our usual meatball recipe because there is rice in the meat mixture and no porcupines ;).

    • Meat Mixture: I use lean ground beef for these meatballs since a little bit of fat adds flavor and keeps them moist. You can use ground pork or turkey in place.
    • Rice: I use long grain rice in these meatballs. They can be made with leftover cooked white rice or raw, uncooked rice. *See recipe notes.
    • Sauce: The sauce is easy to make. Tomato juice gives it the right consistency, tomato soup adds a bit of sweetness and a slightly creamy texture, and tomato sauce adds acidity and tang. You can use homemade tomato sauce if you’d like.

    Cream Sauce Variation

    Swap the tomato based sauce for a creamy mushroom soup sauce and serve it over pasta.

    Combine 1 can mushroom soup, 1 cup beef broth, 1/2 cup milk, 1/2 cup sour cream, and 1/2 teaspoon garlic powder. Mix until smooth and pour over meatballs. Bake as directed.

    Precooked Porcupine Meatballs in baking dishPrecooked Porcupine Meatballs in baking dish

    How to Make Porcupine Meatballs

    1. Combine meatball ingredients and form into balls (recipe below).
    2. Place meatballs in a casserole dish.
    3. Combine sauce ingredients and pour over meatballs.
    4. Bake for 1 hour.

    You can use raw rice or cooked rice, but I often make these with leftover cooked rice. If using cooked rice, any variety will work.

    Porcupine Meatballs in clear baking dishPorcupine Meatballs in clear baking dish

    Serving Suggestions

    • I prefer to serve these meatballs over additional rice or pasta. You can also serve them with mashed potatoes or oven-roasted potatoes.

    How to Freeze Porcupine Meatballs

    These porcupine meatballs will freeze well. Prepare the meatballs as directed, place them on a parchment-lined baking sheet, and freeze. Once frozen, transfer them to a freezer bag or container.

    Leftovers will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.

    More Meatballs To Love

    Did you enjoy this Porcupine Meatballs Recipe? Leave a comment and rating below.

    Lifting a Porcupine Meatball off plate with a forkLifting a Porcupine Meatball off plate with a fork

    4.99 from 153 votes↑ Click stars to rate now!
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    Porcupine Meatballs

    These porcupine meatballs are tender rice-meatballs baked in a zesty tomato sauce. 

    Prep Time 15 minutes

    Cook Time 1 hour

    Total Time 1 hour 15 minutes

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    • Preheat oven to 350°F. 

    • To make the meatballs, in a large bowl, combine ground beef, rice, onion, garlic powder, parsley, Worcestershire sauce, egg, salt, and pepper. Mix just until combined. 

    • Divide the meat mixture into 20 meatballs and place them in a baking dish, approximately 2 quarts.

    • In a medium bowl, combine tomato soup, tomato sauce, vegetable juice, garlic powder, and Italian seasoning. Pour the sauce over the meatballs.

    • Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until the sauce has thickened.

    • Garnish with parsle and serve over rice or mashed potatoes.      

    Tomato Soup: I use condensed tomato soup for a bit of sweetness and creaminess. Use the soup directly from the can, no need to add water.
    Seasoning: I find the soup and vegetable juice to have enough salt for my liking. You can add salt and black pepper if desired.
    Raw Rice: If using raw rice, use ½ cup of uncooked long-grain white rice to the meatball mixture in place of cooked rice and add ½ cup water to the sauce. Add the meatballs to a large Dutch oven or pot, cover, and cook over a low simmer on the stovetop for 40 minutes or until the rice is tender.  
    Cooked Rice: Any variety of cooked rice can be used in this recipe in place of white rice.
     
     
     

    Serving: 5meatballs | Calories: 294 | Carbohydrates: 27g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 111mg | Sodium: 561mg | Potassium: 813mg | Fiber: 2g | Sugar: 5g | Vitamin A: 990IU | Vitamin C: 26.2mg | Calcium: 52mg | Iron: 4.3mg

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

    Course 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.

    tender Porcupine Meatballs on rice with a titletender Porcupine Meatballs on rice with a title
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    Holly Nilsson

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  • Tuna Macaroni Salad

    Tuna Macaroni Salad

    Make an easy, protein packed summer dish with this tuna macaroni salad recipe.

    Make this macaroni salad with tuna, two kinds of pickles, celery, onions, elbow macaroni and a creamy Dijon dill dressing.

    Tuna Macaroni Salad with pickles

    We have partnered with Chicken of the Sea to bring you this recipe.

    • This recipe turns a traditional macaroni salad from a side into a protein-packed lunch.
    • The dressing provides the perfect balance of sweet and tangy flavors.
    • This recipe packs lots of fresh, crunchy, dilly flavor.
    • It’s delicious and nutritious as an entree salad.
    onion , sweet pickles , macaroni , dressing , tuna , celery , dill , dill pickles , red pepper , salt and pepper with labels to make Tuna Macaroni Salad

    Ingredients for Tuna Macaroni Salad

    Tuna: You can use either light or solid white tuna. Light tuna has smaller, flakier pieces, while solid white albacore has larger chunks and a milder flavor. Always choose tuna packed in water and drain it well.

    Pasta: I love this with macaroni noodles but you can use other small sized pasta shapes that have ridges or are tubular so the dressing can cling to it. Try shells, ditalini, or mini penne.

    Dressing: Mayonnaise and sour cream create the base for this recipe. You can replace sour cream with plain Greek yogurt if you’d like. Dijon and pickle juice add flavor, you can replace the pickle juice with fresh lemon juice if you’d like.

    Pickles: I love a combination of both sweet and dill pickles in this recipe, but you can use just one or the other.

    Celery & Onion: Crisp celery, white or red onion, and bell peppers add texture, crunch, and flavor. For a milder onion flavor, try thinly sliced green onion.

    Variations

    • Light mayo and reduced fat products do work in this recipe but the dressing won’t be as thick.
    • Whole wheat, gluten-free, or plant-based pasta choices will work equally well in this recipe.
    • Sliced radishes, chopped sundried tomatoes, peas, small diced cheddar cheese, chopped hard-boiled eggs, and bacon bits are great additions to a macaroni salad. Use sweet pickle relish or a dill pickle relish.
    ingredients to make dresssing for Tuna Macaroni Salad in a bowl and vegetables and pickles chopped on a cutting board
    adding ingredients together in a bowl to make Tuna Macaroni Salad

    How to Make Tuna Macaroni Salad

    Fresh and creamy tuna macaroni salad is an easy picnic and potluck favorite!

    1. Cook elbows per package directions. Drain, rinse, and set aside.
    2. In a small bowl, whisk dressing ingredients (recipe below).
    3. Combine all ingredients in a large bowl and toss with dressing.
    4. Refrigerate to chill for at least an hour before serving.

    Garnish with sliced pickles or chopped fresh parsley or dill.

    I’m absolutely obsessed with this chopper, it makes food prep so much faster and easier. In this recipe, it’s great for chopping onions, pickles, and bell peppers. I use it ALL of the time.

    taking a spoonfull of Tuna Macaroni Salad

    Storing Leftovers

    • You can make tuna macaroni salad up to a day ahead to allow the flavors to blend.
    • This macaroni salad can be refrigerated in an airtight container for up to 3 days.
    • Pasta salads do not thaw well, so freezing them is not recommended.

    More Tuna Favorites

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    Tuna Macaroni Salad

    Tuna macaroni salad is a quick and creamy salad perfect as a side or meal!

    Prep Time 20 minutes

    Cook Time 15 minutes

    Chill Time 1 hour

    Total Time 1 hour 35 minutes

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    • In a large pot, cook pasta al dente according to package directions. Rinse under cold water to stop the pasta cooking and drain well.

    • In a small bowl, combine sour cream, mayonnaise, relish, pickle juice, dijon mustard, vinegar, sugar, salt and pepper. Mix well and set aside.

    • To a large bowl, add cold pasta, tuna, celery, sweet pickles, dill pickles, red pepper, onion and dill. Top with dressing and gently toss to combine.

    • Refrigerate at least 1 hour before serving.

    • Store leftovers in a covered container in the fridge for up to 3 days.
    • Stir gently prior to serving.

    Calories: 139 | Carbohydrates: 21g | Protein: 9g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 493mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 248IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

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

    Course Lunch, Salad, Seafood, 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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  • Shrimp Boil

    Shrimp Boil

    If summer had a flavor, this good ol’ shrimp boil would be it!

    This easy recipe comes together in one big stockpot filled with creamy potatoes, sweet corn, zesty sausage, and jumbo shrimp perfectly seasoned with Old Bay!

    sheet pan of Shrimp Boil with seasoningsheet pan of Shrimp Boil with seasoning

    What is a Shrimp Boil?

    • Also known as a Southern Boil, shrimp boils dump everything onto a newspaper-lined table so everyone can dig in! This version uses a large serving platter or tray.
    • Since the protein and veggies are cooked in one pot, everything gets infused with robust Cajun flavor.
    • So simple! This recipe tastes delicious and fresh – all you need are lemon wedges, melted butter, and sliced baguettes for all that juicy broth!
    corn , onion , shrimp , beer , potatoes, bay leaves , sausage , butter , garlic , old bay seasoning with labelscorn , onion , shrimp , beer , potatoes, bay leaves , sausage , butter , garlic , old bay seasoning with labels

    Ingredients Needed For Shrimp Boil

    Shrimp: The star of the boil is the shrimp! Choose shell on jumbo or large shrimp. If using frozen shrimp, it doesn’t need to be thawed, just add a minute or two to the cooking time. Typically, ¼ pound of shrimp for each person is a good ratio.

    Sausage: This recipe calls for smoked sausage. You can use any variety, including andouille sausage or kielbasa; I love a spicy or garlicky version.

    Potatoes: Whole baby red or yellow potatoes are easy to use but you can also use quartered red potatoes or Yukon Golds – no need to peel them! Skip the Russet or baking potatoes, they’re too grainy and starchy for this application.

    Corn: Corn on the cob adds a sweet flavor to a shrimp boil! So will colorful strips of red bell pepper and halved cherry tomatoes.

    Seasonings: Beer is added to the water with lemon, onion, garlic, and other seasonings for flavor. Old Bay Seasoning has all the delicious components for a classic Southern boil (you can also make your own homemade Old Bay Seasoning). You can use a shrimp boil seasoning if you’d like in place. Feel free to zest it up with some Cajun seasoning in the butter.

    Variations—Not every region has access to crawfish, but they’re a great addition to shrimp, and so are fresh crab legs.

    adding seasonings , lemon and onion to pot to make Shrimp Boiladding seasonings , lemon and onion to pot to make Shrimp Boil
    adding potatoes to pot to make Shrimp Boiladding potatoes to pot to make Shrimp Boil
    cooking corn and sausage to make Shrimp Boilcooking corn and sausage to make Shrimp Boil
    Shrimp Boil in the potShrimp Boil in the pot

    How to Make a Shrimp Boil

    1. Bring water, beer, lemon, garlic, ½ cup of Old Bay, and bay leaves to a boil in a large stockpot, per the recipe below.
    2. Add potatoes and then the corn and sausage and reduce heat to a simmer.
    3. Add shrimp and cook until they are pink and cooked through.
    4. Discard bay leaves and drain the stockpot.
    5. Transfer to a platter and drizzle with melted butter and some fresh parsley.

    A seafood boil is an all-hands affair; lots of sliced bread and a squeeze of lemon juice are must-haves!

    PRO TIP: Save that rich seafood broth! Strain out any solids and freeze in quart-sized zippered bags and use in a future gumbo, jambalaya, or seafood chowder.

    dipping Shrimp Boil in saucedipping Shrimp Boil in sauce

    Storing and Reheating Leftovers

    Leftover shrimp boil can be kept in a covered container in the refrigerator for up to 4 days. Reheat under the broiler until heated through.

    More Shrimp Faves

    Did your family love this Shrimp Boil recipe? Leave us a rating and a comment below!

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    Shrimp Boil

    Shrimp, corn, potatoes, and sausage are cooked together with flavorful spices in one big pot!

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

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    • In a large stockpot, add 4 quarts water, beer, onion, lemon, garlic, ½ cup Old Bay seasoning, and bay leaves. Bring to a boil and simmer 5 minutes.

    • Add the potatoes and boil for 10 minutes.

    • Reduce the heat to a simmer and add corn and sausage. Cook for 8 minutes.

    • Add the shrimp and boil gently for 2 to 3 minutes or just until the shrimp is cooked through (this can vary based on the size of your shrimp).

    • Drain well, reserving some of the broth if desired, and discard the bay leaves. Transfer to a rimmed baking sheet or a large serving platter. Drizzle with melted butter and toss to combine. Season with additional salt to taste.

    • Serve with lemon wedges, Old bay seasoning and sliced baguette.

    Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat under the broiler. 

    Calories: 543 | Carbohydrates: 40g | Protein: 28g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 214mg | Sodium: 1416mg | Potassium: 723mg | Fiber: 4g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 26mg | Calcium: 167mg | Iron: 4mg

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

    Course Dinner, Main Course, Seafood
    Cuisine 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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  • Potato Pancakes

    Potato Pancakes

    These crispy Potato Pancakes are hard to resist.

    Shredded potato, onion, and seasonings come together to make pancakes that are browned and crisp.

    Serve them for breakfast, as a side, or even as a main dish!

    plated Potato Pancakes with sour cream
    • Inspired by Polish, Irish, and German heritage, they are universally loved as sweet or savory sides!
    • They use simple ingredients you likely have on hand.
    • Potato pancakes can be served as a main dish or as side dish.
    • Double up the recipe, they reheat well in the air fryer or in a skillet.
    shredded potatoes to make Potato Pancakes
    adding eggs and seasoning to shredded potatoes to make Potato Pancakes

    Ingredients for Potato Pancakes

    • Potatoes: Use starchy potatoes, such as Russets, as they give a crispy texture. Yukon golds will work as well but the potatoes have a different, slightly less fluffy, texture.
    • Onion: Use a sweet white onion in this recipe and grate it with the large holes on a box grater.
    • Eggs/Flour: Eggs and flour help hold these pancakes together. Gluten-free flour works just fine for these potato pancakes. Depending on the potatoes, you may need a little bit more or less.
    • Oil: I use vegetable oil to fry the potato pancakes as it has a higher smoke point than butter or olive oil.
    • Variations: Much like mashed potato pancakes, you can add various cheeses, seasonings, fresh herbs, or bacon bits to the potato mixture.

    Serving Suggestions

    Toppings: jalapenos, bacon bits, shredded cheddar, or chives.

    Sauce: applesauce, ketchup, or sour cream.

    adding Potato Pancakes to the frying pan
    frying Potato Pancakes

    How to Make Potato Pancakes

    1. Grate potatoes and onions, and squeeze out the liquid.
    2. Whisk the remaining ingredients (recipe below) in a large bowl until smooth.
    3. Stir in potatoes and onions until thoroughly combined.
    4. Fry portions of potato mixture in oil, gently pressing them into disks as they cook.

    Serve with sour cream or apple sauce, or enjoy them on their own.

    Holly’s Tips

    • choose Russet potatoes or baking potatoes for the best results
    • shred the potatoes with the large holes on a box grater or use a grater blade on a food processor
    • squeeze as much moisture from the onion/potatoes as possible
    Potato Pancakes with dip

    Storing Potato Pancakes

    • Keep leftovers in an airtight container in the fridge for up to 5 days and reheat them in the toaster, the air fryer, or in a dry skillet.
    • Freeze cooked or uncooked potato pancakes for up to 6 weeks between sheets of parchment paper in a freezer bag.

    Delish Potato Dishes

    Did you make these Potato Pancakes? Leave a rating and a comment below.

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    Potato Pancakes

    Perfectly crispy potato pancakes are great for breakfast or served as an easy side dish!

    Prep Time 30 minutes

    Cook Time 30 minutes

    Total Time 1 hour

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    • Peel the potatoes. Grate the potatoes and onion with the large holes of a box grater.

    • Add the potatoes and onion to the center of a clean kitchen towel. Close the towel and twist it to remove as much moisture as possible.

    • In a large bowl, combine eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.

    • Add the potato mixture to the bowl and mix well to combine.

    • Heat the oil in a 12-inch skillet over medium-high heat.

    • When the oil is hot add four ¼ cup-sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture is added, the oil is not hot enough.

    • Use a spatula to gently press the potato mixture down to form a pancake.

    • Cook for 3-5 minutes per side or until deep golden brown, adding more oil if needed.

    • Transfer to a paper towel lined plate and sprinkle with salt to taste.

    • If desired, serve with applesauce or sour cream.

    As batches of potato pancakes are cooking they can be kept warm in a 275°F oven.
    Shredded hash browns can be used in place of potatoes, omit the salt from the recipe.

    Serving: 6g | Calories: 120 | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 210mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg

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

    Course Breakfast, Side Dish
    Cuisine American, German

    © 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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  • Chorizo Tacos

    Chorizo Tacos

    Spicy Mexican chorizo sausage is cooked with potatoes and onions and scooped into warmed corn tortillas.

    This recipe is fast and full of flavor!

    Chorizo Tacos with lime

    What are Chorizo Tacos?

    • Chorizo tacos only need 4 ingredients.
    • Simple ingredients and easy prep make this dish a winner for busy weeknights!
    • Take the cooked chorizo filling from the stovetop to tableop and make your own taco bar with your favorite toppings and condiments!
    • Cook extra batches and freeze for later use in scrambled eggs, omelets, soup, or a hearty breakfast casserole.
    tortillas , onion , potatoes , and chorizo with labels to make Chorizo Tacostortillas , onion , potatoes , and chorizo with labels to make Chorizo Tacos

    Ingredients For Chorizo Tacos

    Chorizo – Choose fresh, raw chorizo, which is different from a Spanish dried chorizo (more similar to salami). With a handful of spices and some ground pork, you can also make homemade chorizo to use in this recipe.

    Potatoes – Use any variety of potato (or frozen diced potatoes with or without bell peppers and onions!

    Tortillas – Small, ‘street’ sized corn tortillas are my first choice for chorizo tacos. Other sizes of corn or flour tortillas can be used if you want to make quesadillas.

    potatoes and onion with sauce in a pan to make Chorizo Tacospotatoes and onion with sauce in a pan to make Chorizo Tacos
    pan of Chorizo Tacos fillingpan of Chorizo Tacos filling
    Chorizo Tacos with avocado and limeChorizo Tacos with avocado and lime

    How to Make Chorizo Tacos

    1. Cook and drain potatoes per recipe directions below.
    2. Cook chorizo in a skillet until no pink remains (do not drain). Use a slotted spoon to transfer chorizo to a bowl.
    3. Cook potatoes and onion in the chorizo oil about 5 minutes.
    4. Return chorizo to the skillet and cook until the mixture is warmed through.
    5. Heat tortillas and fill with chorizo mixture.
    6. Add desired toppings and serve.
    close up of easy Chorizo Tacos on a plateclose up of easy Chorizo Tacos on a plate

    Chorizo Taco Toppings

    Chorizo tacos can be topped with salsa verde, diced white onion, cilantro, avocado, sour cream, and lime wedges.

    Leftover Tacos?

    • Keep chorizo filling in a covered container in the refrigerator for up to 4 days.
    • Reheat in the microwave or on the stovetop.
    • Freeze cooled filling in zippered bags for up to one month. Thaw in the refrigerator overnight.

    More Taco Recipes We Love

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    Chorizo Tacos

    These easy 4-ingredient tacos are the perfect option for a quick family lunch or dinner!

    Prep Time 10 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

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    Optional Toppings For Serving

    • Scrub the potatoes and cut them into ½-inch cubes. Place them in a saucepan and fill with water 1-inch above the potatoes. Add salt and bring to a boil over medium-high heat. Let boil about 8 minutes or until fork tender. Drain well.

    • Meanwhile, in a 10-inch skillet, cook the chorizo over medium heat. Break it up with a spoon and cook until no pink remains, about 7 minutes.

    • With a slotted spoon, transfer the chorizo to a bowl reserving the fat in the pan.

    • Adjust the heat to medium-high and add the onion and drained potatoes. Stir to coat in the fat and cook for 4 to 5 minutes or until the onion is tender and the potatoes begin to form a golden crust. Add the chorizo back into the pan and cook for 1 minute more.

    • Heat tortillas according to the package directions. Fill the tortillas with the chorizo mixture and add toppings as desired.

    Leftover tacos can be stored in the fridge in an airtight container for up to 4 days. 

    Calories: 311 | Carbohydrates: 46g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 40mg | Potassium: 404mg | Fiber: 6g | Sugar: 2g | Vitamin A: 289IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 2mg

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

    Course Dinner, Lunch, Pork
    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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