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Tag: parsley

  • Creamy High Protein Cottage Cheese Dip

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    This creamy cottage cheese dip is packed with protein and fresh herbs, blending up in minutes into a smooth, party-worthy dip that’s perfect for veggie trays and chips.

    Cottage Cheese Dip in a bowl with dillCottage Cheese Dip in a bowl with dill
    • Flavor: Smooth and tangy, with savory notes of onion, garlic, and dill, and a subtle ranch-style flavor.
    • Recommended Tools: A high-powered blender or food processor will help you achieve the smoothest texture.  
    • Swaps: I usually reach for pickle juice when I want a tangy dip that really stands out (especially for chips or sandwiches), and milk when I want a milder, creamier version. Adjust the amount added for a thicker or thinner dip.
    • Serving Suggestions: Make it a party tray by serving it in dip bowls and pairing it with veggies, tortilla chips, and pita bread. This dip is also great as a sandwich or wrap spread.
    cottage cheese , dill , parsley , garlic powder , onion powder , salt and pepper with labels to make Cottage Cheese Dipcottage cheese , dill , parsley , garlic powder , onion powder , salt and pepper with labels to make Cottage Cheese Dip

    Blend-Perfect Ingredients

    • Cottage Cheese: Use 2% or full-fat cottage cheese and let the cottage cheese sit at room temperature for 10 minutes to soften for a smoother texture. Opt for small curd cottage cheese for faster blending.
    • Spices: Replace onion powder with dried minced onion, which softens as it chills. Or swap garlic powder with fresh garlic, starting small and adjusting after chilling so it doesn’t overpower the dip.
    • Herbs: If using dried herbs, add them early to allow enough time for them to soften before serving. Dried dill has a stronger flavor than fresh, so measure carefully! Chop fresh herbs finely so every bite has a balanced flavor.
    • Milk or Pickle Juice: Add pickle juice for a tangier dip, milk for a milder flavor. Add slowly until it reaches your desired flavor and consistency.
    • Variations: For a ranch-style dip, add black pepper and chives (fresh or dried). For a lemon herb twist, stir in lemon juice and olive oil. Or add some heat with cayenne or jalapenos.
    adding seasonings to cottage cheese to make Cottage Cheese Dipadding seasonings to cottage cheese to make Cottage Cheese Dip
    adding dill and parsley to bowl to make Cottage Cheese Dipadding dill and parsley to bowl to make Cottage Cheese Dip
    mixed ingredients in bowl to make Cottage Cheese Dipmixed ingredients in bowl to make Cottage Cheese Dip

    From Curds to Creamy Cottage Cheese Dip

    1. Blend the cottage cheese with spices until smooth (full recipe below).
    2. Transfer to a bowl and stir in the herbs.
    3. Mix in pickle juice or milk if needed, then chill.

    Don’t skip the chilling, as it allows the dip to thicken and lets the flavors blend and deepen.

    • For a creamy dip, blend thoroughly. Blend, scrape the sides, and blend again.
    • If it’s too salty or tangy, blend in an additional spoonful of cottage cheese to balance the flavor.
    • For a thicker, spreadable dip, skip the milk and pickle juice and chill longer.
    • This dip is perfect to make ahead, as it’s best once chilled, and still great the next day.
    plated dish of Cottage Cheese Dip with veggiesplated dish of Cottage Cheese Dip with veggies

    Leftovers That Stay Creamy

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

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

    Party Dip Lineup

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

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    Prep Time 10 minutes

    30 minutes

    Total Time 40 minutes

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

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

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

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

    • Fresh herbs add the brightest flavor, but dried herbs work well and make this dip pantry-friendly.
    • Pickle juice adds a tangy kick, while milk keeps the flavor mild and creamy.
    • Serve with fresh vegetables, crackers, pita chips, or spread on sandwiches and wraps.
    • Keep leftovers in an airtight container in the refrigerator for up to 4 days. 

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

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

    Course Appetizer
    Cuisine American

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

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  • How to Grow Parsley in Winter | Gardener’s Path

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    Petroselinum crispum

    Wouldn’t you love to add the flavor of garden-fresh herbs to your hearty cold-weather dishes?

    Well, there’s no need to rue(!) the arrival of cold weather, because a few of our favorite kitchen seasonings, like parsley, are cold hardy and continue to grow year-round.

    Easy to overwinter in many regions, parsley produces crisp, fresh leaves at a slow but steady pace in cool temperatures.

    A close up horizontal image of curly parsley growing in the garden covered with a light dusting of snow.

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    One of the most commonly grown kitchen herbs, it’s a favorite ingredient in recipes ranging from baked goods to savory dishes and smoothies.

    And of course, it’s renowned as a pretty and practical garnish!

    Being biennial, it’s a natural at surviving the winter. So, whether you grow some in a pot, a protected spot in the garden, or even on a sunny windowsill indoors, you can enjoy its tasty leaves throughout the year.

    In our guide to growing parsley, we cover how to cultivate this easy-care herb in your garden.

    Join us now for a look at how you can enjoy the garden-fresh taste of parsley all year long!

    A widely cultivated kitchen herb, parsley rewards with fast growth and an abundance of fragrant, lacy foliage.

    A hardworking companion plant, its presence is welcome throughout the garden as a natural pest repellent as well as an attractive addition to beds, borders, and containers.

    A close up of a parsley plant growing amongst other vegetation in the garden. In the background are rose bush branches fading into soft focus.A close up of a parsley plant growing amongst other vegetation in the garden. In the background are rose bush branches fading into soft focus.
    Photo by Lorna Kring.

    Popular in a variety of recipes, it’s a favorite seasoning in casseroles, eggs, tomato dishes, sauces, soups, stews, and much more.

    And with its fresh flavor and healthy nutritional profile, this herb makes a smart addition to green salads and smoothies as well.

    Native to the Mediterranean and southern Europe, this member of the Apiaceae family offers two main varieties for the home garden – Italian, aka flat leaf, and curly leaf.

    There’s also a third variety, Hamburg rooting, which is grown for its large, edible root.

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  • Herbs for Shade: Our Favorite Herbs to Grow When There’s Little Light in the Garden

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    Culinary herbs add freshness and flavor to our meals. Growing them at home means that a quick trip to the garden or to the pot at the front door can yield a handful of aromatic goodness. It is often assumed that herbs require full sun to thrive, but many herbs prefer to grow in shade, or at least in partial shade. These shade-loving herbs include plants native to regions as diverse as the Mediterranean, North America, and Southeast Asia. Some of them are deeply familiar, and others may be more surprising.

    Here are 13 herbs for shade that are staples in my kitchen. (If you have a favorite shade herb that you don’t see here, let us know in the comments.)

    Basil

    Above: Thai basil
    Above: Purple basil
    Above: Greek basil

    It took me years to learn that basil appreciates shade where summers are very hot. It begins to make sense when you realize that Ocimum species are native to tropical Asia and Africa, which conjures leafy forests. While basil will grow in full sun (with adequate watering), in hot summer climates it thrives in either full shade, afternoon shade, or dappled shade. The most shade-loving basils in my experience are purple, Thai, and Greek, in that order. Lemon basil also likes shade, while sweet (so-called Italian) basil will take more sun. Purple basil relishes shade, where it is as ornamental as it is delicious. During this very hot July my Thai basil planted in full sun is tall and full of flowers, but wilts twice a day, while the pot in full shade has remained more compact, is bushy with fragrant leaves, and has not bloomed yet; plus, it does not require double watering.

    Mint

    Above: This mint is Mentha spicata.

    The mint we buy in grocery stores is Mentha spicata, a semi-aquatic perennial native to Eurasia and Southwest Asia. With a tendency to proliferate when planted in-ground, contained in a (large) pot it loses its invasive potential. This mint thrives in shade, where it will also guzzle less water than if it is planted in sun. Harvest it by pinching or cutting it back to another set of leaves, and water it deeply, rather than sprinkling the surface of the soil.

    Coriander, or Cilantro

    Above: Bolting ain’t bad—cilantro’s flowers turn to delicious coriander seeds.

    The herb cilantro (Coriandrum sativum, native to Southern Europe and the Mediterranean) is also known as coriander in English, while in the United States, the seeds are always called coriander. Grown in shade, cilantro is slow to bolt and you will be harvesting its succulent leaves for longer than from a plant in full sun. When it does bloom, the pollinated flowers form citrus-forward seeds, which are an ephemeral delicacy while still green.

    Parsley

    Above: Parsley dislikes humid heat and will appreciate shade.

    Parsley, another soft herb, will flourish in half a day of shade or in high, bright shade. Whether it’s curly or flat-leaf, Petroselinum crispum, native to Europe and parts of the the Mediterranean, will be slower to bolt when shaded.

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  • Slow Cooker Lasagna Soup

    Slow Cooker Lasagna Soup

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    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.

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    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

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    • 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

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    Holly Nilsson

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  • Chimichurri Sauce

    Chimichurri Sauce

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    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!

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

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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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  • Steak Marinade

    Steak Marinade

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    This steak marinade whips up in no time and infuses steaks with so much flavor.

    A simple blend of oil, garlic, soy sauce, and fresh herbs with savory seasonings, this marinade is easy and delicious.

    steak with The Best Steak Marinade on a plate
    • It’s great for any cut of steak, especially tougher cuts like skirt, flank, or chuck.
    • It’s made with ingredients you likely have on hand.
    • It tenderizes the meat and adds lots of flavor.
    ingredients for Steak Marinade on a marble board

    A marinade is great for tenderizing and flavoring steaks. However, I personally don’t marinate prime cuts of steaks that are known to be tender, like filet or ribeye (I season them and grill them, as in this ribeye recipe).

    • Tenderize: Marinades contain acidic ingredients like wine, vinegar, lemon juice, or a combination. Acid breaks down the tough fibers of the meat, making it tender.
    • Flavor: Marinades usually contain salt, herbs, aromatics, & bold flavors that flavor the meat.
    • Caramelize: Sugars in a marinade help with caramelization to give that nice brown crust we all love.

    Steak Marinade Ingredients

    Acid: I like to use balsamic vinegar to tenderize the meat, but any vinegar will work. Lemon, lime, pineapple, and orange juice are all great acids to experiment with!

    Fat: I use olive oil as it’s what I always have on hand but any light flavored oil works. Oil helps the seasonings adhere to the meat and keep it tender while it cooks.

    Flavor: Garlic, Worcestershire, soy sauce, and Dijon help to build depth of flavor in this steak marinade.

    Herbs and Spices: Parsley, rosemary, pepper, and thyme give a rich, savory taste and a wonderful aroma. They also help to tenderize the meat and make it more flavorful!

    Variations

    • Replace soy sauce for coconut amino acids for a lower sodium marinade.
    • Add your own favorite herbs like Italian seasoning, seasoned salt, or Montreal steak spice can be added to the marinade.
    • No fresh garlic? Use garlic powder instead!

    You should always marinate in glass or plastic, not in a metal bowl, as the acid can react with the metal. A freezer bag works well too for easy cleanup.

    Steak Marinade in a jar
    raw steak in marinade with herbs

    How to Make Steak Marinade

    Get juicy and tender steak every time with this easy marinade.

    1. Combine all ingredients in a bowl or freezer bag (per recipe).
    2. Add the meat and marinate for at least 1 hour or up to 4 hours (longer for tougher cuts).
    3. Remove marinade and grill steak to desired doneness.
    • Tougher cuts like chuck, skirt, flank, or sirloins can marinate up to 24 hours if desired, which is perfect for next-day BBQs!
    plated steak cooked with Steak Marinade

    Storing Steak Marinade

    Store leftover marinade (that hasn’t touched any meat) in a tightly covered container or jar in the refrigerator and use within 3 days or freeze into ice cubes and pop one or two out as needed.

    My Favorite Ways to Enjoy Savory Steak

    Did your family love this Steak Marinade recipe? Leave a rating and a comment below.

    cooked marinated steaks on a plate
    4.96 from 170 votes↑ Click stars to rate now!
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    Steak Marinade

    This steak marinade tenderizes and adds a flavorful kick, resulting in juicy and flavorful steak every time!

    Prep Time 5 minutes

    Cook Time 5 minutes

    Marinate Time 1 hour

    Total Time 1 hour 10 minutes

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    • In a glass bowl or freezer bag, combine olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, parsley, rosemary, pepper, thyme, and garlic.

    • Add up to 2 pounds of steak and marinate for at least 1 hour or up to 4 hours.

    • Remove steaks and discard marinade.

    • Grill or broil to desired doneness.

    • Steak marinade is perfect to use on those tougher, less expensive cuts of meat.
    • Marinate meat in a non-metal (glass or plastic) container or a freezer bag in the refrigerator.
    • Discard used marinade or boil it at a rolling boil for a few minutes to ensure it reaches 165°F.
    • Freeze marinade in ice cubes trays so you can pop out as little or as much as you like when it’s time to marinate a steak-this way the marinade stays fresh!

    Marinating Times

    • Filet mignon or ribeye are perfectly tender without marinating but can be marinated for 30-60 minutes for flavor if desired.
    • New York strip or sirloin can marinate for about 4 hours.
    • Tougher cuts of beef, such as flank steak, skirt steak, or even chuck can marinate longer, up to 24 hours (I usually do it the night before for the next day’s dinner).

    Calories: 576 | Carbohydrates: 18g | Protein: 5g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 2630mg | Potassium: 481mg | Fiber: 2g | Sugar: 9g | Vitamin A: 487IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 4mg

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

    Course Dressing, 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.

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  • Chickpea Salad

    Chickpea Salad

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    Chickpea Salad combines all of my favorite fresh vegetables in one delicious bite.

    Chickpeas are combined with juicy tomatoes, crisp cucumbers, and creamy avocados all tossed in an easy homemade lemon-kissed dressing.

    This easy salad recipe is the perfect side dish for almost any meal or a great lunch. Add some protein like grilled chicken breasts to make it a hearty dinner!

    • It’s incredibly easy to make with almost any salad veggies you love.
    • This chickpea salad recipe is packed with protein and nutrients and tastes so delicious.
    • The dressing is fresh and needs just a few ingredients.
    • It’s great to make ahead and perfect as a side dish or for lunches all week long.
    ignredients in bowl to make Chickpea Saladignredients in bowl to make Chickpea Salad

    Ingredients in Chickpea Salad

    • Chickpeas: Also known as garbanzo beans, this recipe calls for canned chickpeas. Be sure to rinse them to remove excess salt.
    • Cucumbers: Use English, Persian, or baby cucumbers, as they have nice, thin skins and don’t require peeling.
    • Tomatoes: You can use grape (or cherry tomatoes) or seeded and diced Roma tomatoes.
    • Bell peppers: Green bell peppers add crunch and flavor. Use red bell peppers for a sweeter flavor.
    • Parsley: Parsley adds a lot of flavor (and it doesn’t always get enough credit for the freshness it adds!). It can be replaced with other fresh herbs like cilantro or dill.

    Variations

    This chickpea salad recipe is so versatile. Swap in your favorite vegetables; red pepper for green pepper, white or green onion for red onion.

    Try adding kalamata olives or a bit of feta cheese. Feta is quite salty itself, start with less salt when you add the seasonings.

    close up of plated Chickpea Saladclose up of plated Chickpea Salad

    How to Make a Chickpea Salad

    1. Add the veggies and rinsed chickpeas to a bowl (recipe below).
    2. Drizzle with oil, vinegar, and seasonings. Toss to combine.
    3. If using, top with avocado and enjoy!

    Chickpea salad will last for up to 5 days in the fridge. If you’re making this ahead of time, cut the avocado just before serving!

    bowl of Chickpea Salad with lemon dressingbowl of Chickpea Salad with lemon dressing

    Chickpea Salad Dressing

    This salad is full of fresh ingredients so I keep the dressing nice and light. A simple mixture of red wine vinegar and olive oil with a hint of seasoning is all that’s needed.

    Choosing Olive Oil:  Extra virgin olive oil is considered the least processed and most flavorful, while extra light is the most processed and has a much lighter flavor (but it isn’t lighter in fat or calories). We prefer a lighter version of olive oil in this recipe. Vegetable oil or avocado oil will also work.

    Fresh and Flavorful Salads

    Did your family love this Chickpea Salad? Leave us a rating and a comment below!

    Chickpea Salad with wooden spoonsChickpea Salad with wooden spoons

    4.99 from 363 votes↑ Click stars to rate now!
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    Chickpea Salad

    Chickpeas are mixed with ripe tomatoes, crisp cucumbers, and creamy avocados, coated in a simple lemon-infused dressing.

    Prep Time 20 minutes

    Cook Time 5 minutes

    Chill Time 1 hour

    Total Time 1 hour 25 minutes

    buy hollys bookbuy hollys book

    Prevent your screen from going dark

    • In a medium bowl, combine tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.

    • Add the olive oil, vinegar, cumin, salt, and pepper. Toss well to combine.

    • If using, cut the avocado into cubes and place in a small bowl. Squeeze the juice from ½ of a lemon over the avocado and gently stir to combine. (If not using avocado, squeeze 1 to 2 tablespoons lemon juice over the salad and toss.

    • Refrigerate for at least one hour before serving.

    Store leftover Chickpea Salad covered in the fridge for up to 5 days. 

    Calories: 238 | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 259mg | Potassium: 552mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 38.4mg | Calcium: 58mg | Iron: 2.1mg

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

    Course Salad, Side Dish
    Cuisine American

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

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    Holly Nilsson

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  • Green Goddess Dressing

    Green Goddess Dressing

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    Dress up your salads with this bright and delicious salad dressing recipe.

    Green Goddess dressing combines fresh herbs in a creamy, flavorful base for a perfect salad topper or dip.

    jar of Green Goddess Dressing

    What is Green Goddess Dressing?

    • It’s a creamy, tangy salad dressing or dip typically made with fresh herbs and anchovies (for umami), which give it its signature color and bold flavors.
    • Add it to a chef’s salad, drizzle over romaine salad, or fresh summer tomatoes.
    • Get creative with herb blends, acids (vinegar, lemon, or lime juice), or substituting other briny alternatives to the anchovies, such as capers.
    oil garlic sour cream green onion vinegar mayonnaise anchovy and herbs with labels to make Green Goddess Dressingoil garlic sour cream green onion vinegar mayonnaise anchovy and herbs with labels to make Green Goddess Dressing

    Ingredients for Green Goddess Dressing

    • Herbs – Green Goddess dressing is packed with fresh herbs. In addition to parsley, try cilantro, dill, basil, tarragon, or mint.
    • Anchovies – Anchovies are traditional in this dressing and add a salty and savory flavor. You can replace anchovy with capers if you’d prefer.
    • Onions & Garlic – Use fresh garlic and green onions, or swap green onions for chives for a milder flavor. For a bolder flavor, use red onion.
    • Vinegar – Use white vinegar to keep the color green. Lemon or lime juice can be substituted.
    • Base – Full-fat mayonnaise is best as reduced fat tends to be a bit sweeter. Sour cream or Greek yogurt can be used interchangeably in this dressing.

    Variations

    • Experiment with different herb blends to create a different dressing or dip every time you make it.
    adding herbs, garlic and anchovy to food processor to make Green Goddess Dressingadding herbs, garlic and anchovy to food processor to make Green Goddess Dressing
    adding ingredients to food processor to make Green Goddess Dressingadding ingredients to food processor to make Green Goddess Dressing
    Green Goddess Dressing in the food processorGreen Goddess Dressing in the food processor

    How to Make Green Goddess Dressing

    This flavorful dressing is a snap to make in minutes!

    1. Place parsley, anchovies, olive oil, onions, garlic, and vinegar in a food processor and pulse until combined, (recipe below).
    2. Add mayonnaise and sour cream and pulse a few times more, scraping the bowl if necessary.
    3. Transfer to a jar and refrigerate for at least an hour before serving.

    Ways to Use Green Goddess Dressing

    spoon of Green Goddess Dressingspoon of Green Goddess Dressing

    Storing Green Goddess Dressing

    Store green goddess dressing it in a jar in the refrigerator for up to 3 days.

    Delicious Homemade Dressings

    Did you make this Green Goddess Dressing? Be sure to leave a rating and a comment below!

    jar of Green Goddess Dressingjar of Green Goddess Dressing

    5 from 1 vote↑ Click stars to rate now!
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    Green Goddess Dressing

    Homemade Green Goddess dressing is a herby fresh dressing – perfect for salads and dipping!

    Prep Time 15 minutes

    Cook Time 5 minutes

    Chill Time 1 hour

    Total Time 1 hour 20 minutes

    Food ProcessorFood Processor

    Mason Jar with a tight-fitting lid

    Prevent your screen from going dark

    • In the bowl of a food processor, combine parsley, herbs, anchovy (or capers), green onion, garlic, vinegar, and olive oil. Pulse 3 to 4 times to chop.

    • Add mayonnaise, sour cream, and salt. Pulse a few more times to combine, scraping the sides as needed.

    • Transfer to a jar with a tight fitting lid and refrigerate at least 1 hour.

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

    Store in the fridge for up to 3 days. 

    Calories: 272 | Carbohydrates: 6g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 180mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 597IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg

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

    Course Dip, Dressing, 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.

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  • Easy Frittata Recipe

    Easy Frittata Recipe

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    This oven frittata recipe is easy to make with fresh ingredients!

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

    showing How to Make a Frittata by taking a slice out of the pan

    What is a Frittata?

    A frittata is an egg dish that can be filled with any combination of meat, veggies, or cheese. It’s generally added to a hot skillet or cast iron pan on the stovetop and finished in the oven.

    • With minimal prep and cleanup, this dish is easy to make and uses just one skillet.
    • It’s budget-friendly! Clean out the fridge and use leftovers from potatoes or pasta to meat and veggies.
    • This frittata recipe reheats well, so make it on the weekend and reheat it for breakfast throughout the week.
    • Serve cold for a light lunch or warm alongside a salad and drinks for a delicious meal.

    Both are made with the same basic ingredients. The difference between a frittata and a quiche is that a quiche usually has a crust and a higher ratio of dairy to eggs.

    eggs , bacon , cheese , cream , parsley , green onions , hash browns , peppers an seasonings with labels to show How to Make a Frittataeggs , bacon , cheese , cream , parsley , green onions , hash browns , peppers an seasonings with labels to show How to Make a Frittata

    Frittata Ingredients

    Frittatas are a great way to use up leftovers including potatoes or pasta.

    • Eggs – I use fresh large eggs in this recipe. You can replace eggs with an egg substitute as well.
    • Dairy – Mix it with full-fat dairy. You can replace the cream with sour cream or plain Greek yogurt.
    • Meat – Besides eggs, other proteins like diced ham, bacon bits, Italian sausage, and salmon can be used in a frittata. For a lighter dish, use fewer yolks and more whites.
    • Potatoes – I use frozen hashbrowns to keep it easy, but any variety of cooked potatoes or pasta can be used.
    • Add-Ins – Any veggie goes! Try chopped spinach, cherry tomatoes, broccoli, or red bell pepper.
    • Cheese – Cheddar cheese is my favorite but any cheese goes. Try feta cheese, brie, or pepper jack.
    cooking ingredients to show How to Make a Frittatacooking ingredients to show How to Make a Frittata
    pouring eggs with other ingredients to show How to Make a Frittatapouring eggs with other ingredients to show How to Make a Frittata

    How to Make a Frittata

    1. Soften the veggies in an oven-safe pan until tender.
    2. Whisk eggs, cream, and seasonings in a bowl.
    3. Add the bacon and green onion to the pan and pour the egg custard mixture overtop.
    4. Top with cheese and bake (per recipe below) until the frittata is set. Broil a minute or two for a nice golden top.
    taking a slice of frittata out of the pan to show How to Make a Frittatataking a slice of frittata out of the pan to show How to Make a Frittata

    Holly’s Top Tips

    • Set eggs out about 20 minutes before whisking them – this helps them loosen up faster and incorporate more air, making for a fluffier frittata.
    • Be sure the vegetables are cooked so they don’t release water into the frittata.
    • Garnish the frittata with arugula or fresh herbs for serving.
    • Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave.

    Did you love this Easy Frittata Recipe? Be sure to leave a rating and a comment below!

    showing How to Make a Frittata by taking a slice out of the panshowing How to Make a Frittata by taking a slice out of the pan

    5 from 59 votes↑ Click stars to rate now!
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    Easy Frittata Recipe

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

    Prep Time 15 minutes

    Cook Time 25 minutes

    Cool Time 5 minutes

    Total Time 45 minutes

    Skillet on white backgroundSkillet on white background

    • Preheat the oven to 400°F.

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

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

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

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

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

    • Ensure vegetables and meats are pre-cooked.
    • If you have raw potatoes, finely dice them and pan fry over medium heat for 12-14 minutes or until tender before adding veggies.
    • Heavy cream, whole milk, or Greek yogurt can substituted for half and half.  
    • Do not overcook. Check the pan at regular intervals. Remove from oven when it is just set, as it will continue to cook as it rests.
    • If the top is still not set enough for your liking, pop it under the broiler for a couple of minutes, but be sure not to overcook.
    • Leftover frittata reheats well and makes great sandwiches on toast!

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

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

    Course Breakfast, Lunch, Main Course
    Cuisine American

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

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    Easy Frittata Recipe with broccoli and a title
    Easy Frittata Recipe with broccoli and a title
    Easy Frittata Recipe with bacon and writingEasy Frittata Recipe with bacon and writing
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  • Quick Cabbage Soup

    Quick Cabbage Soup

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    This comforting cabbage soup recipe is an easy favorite!

    Chopped cabbage and seasonings are simmered in a beefy tomato broth until tender.

    Close up of cabbage soup with a ladle.

    A Favorite Take on Cabbage Soup

    • This cabbage soup recipe can be served as a side or main dish.
    • Light & flavorful this soup can be beefed up with proteins like ground beef, ham, or chicken. Stir in cooked rice, orzo, quinoa, or a can of rinsed kidney beans.
    • Double up the recipe and enjoy it all week since the flavors will continue to blend!

    Enjoy with thick slices of Irish Soda bread to sop up all that tasty broth!

    Quick Cabbage Soup ingredients with labelsQuick Cabbage Soup ingredients with labels

    Ingredients for Cabbage Soup

    Cabbage – Chop cabbage into 1-inch pieces or use a bag of shredded coleslaw to make it even faster!

    Other Vegetables – Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, or green beans.

    Broth – Beef broth or stock flavors is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth. Feel free to change up the spices and add thyme or oregano while it’s simmering.

    Variations

    Bulk up cabbage soup with chunks of potatoes or sweet potatoes, white onions, or shredded Brussels sprouts. You can also add cooked Italian sausage, ground turkey or simmer a ham bone in the soup for extra flavor.

    How to Make Cabbage Soup

    This classic comforting soup recipe is easy, nutritious, and a family favorite!

    1. In a large pot, sauté onion in oil until tender.
    2. Add cabbage and remaining ingredients (per recipe below) and simmer until the cabbage is softened.
    3. Discard bay leaf, season, and serve.

    Tips for Storing Leftovers

    Keep leftover cabbage soup in a covered container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.

    More Cabbage Recipes We Love

    Did you enjoy this Cabbage Soup Recipe? Be sure to leave a comment and rating below!

    Spoonful of Quick Cabbage Soup from a potSpoonful of Quick Cabbage Soup from a pot

    5 from 36 votes↑ Click stars to rate now!
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    Cabbage Soup

    This wholesome and economical soup is easy to make and tastes delicious.

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    a large pot with a lida large pot with a lid

    • In a large pot, cook onion in olive oil until tender, 3-4 minutes.

    • While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.

    • While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.

    • Discard bay leaf, season with salt & pepper to taste and serve.

    Feel free to add additional spices like red pepper flakes, basil, or a sprinkle of fresh parsley.
    Cooked meat such as ham, sausage, or chicken can be added. If adding pasta, cook it on the side and add it to each bowl for serving.

    Calories: 50 | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 432mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg

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

    Course Dinner, Entree, 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.

    Bowl of cabbage soup with a title.Bowl of cabbage soup with a title.
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  • Quick Cabbage Soup

    Quick Cabbage Soup

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    This comforting cabbage soup recipe is an easy favorite!

    Chopped cabbage and seasonings are simmered in a beefy tomato broth until tender.

    Close up of cabbage soup with a ladle.

    A Favorite Take on Cabbage Soup

    • This cabbage soup recipe can be served as a side or main dish.
    • Light & flavorful this soup can be beefed up with proteins like ground beef, ham, or chicken. Stir in cooked rice, orzo, quinoa, or a can of rinsed kidney beans.
    • Double up the recipe and enjoy it all week since the flavors will continue to blend!

    Enjoy with thick slices of Irish Soda bread to sop up all that tasty broth!

    Quick Cabbage Soup ingredients with labelsQuick Cabbage Soup ingredients with labels

    Ingredients for Cabbage Soup

    Cabbage – Chop cabbage into 1-inch pieces or use a bag of shredded coleslaw to make it even faster!

    Other Vegetables – Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, or green beans.

    Broth – Beef broth or stock flavors is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth. Feel free to change up the spices and add thyme or oregano while it’s simmering.

    Variations

    Bulk up cabbage soup with chunks of potatoes or sweet potatoes, white onions, or shredded Brussels sprouts. You can also add cooked Italian sausage, ground turkey or simmer a ham bone in the soup for extra flavor.

    How to Make Cabbage Soup

    This classic comforting soup recipe is easy, nutritious, and a family favorite!

    1. In a large pot, sauté onion in oil until tender.
    2. Add cabbage and remaining ingredients (per recipe below) and simmer until the cabbage is softened.
    3. Discard bay leaf, season, and serve.

    Tips for Storing Leftovers

    Keep leftover cabbage soup in a covered container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.

    More Cabbage Recipes We Love

    Did you enjoy this Cabbage Soup Recipe? Be sure to leave a comment and rating below!

    Spoonful of Quick Cabbage Soup from a potSpoonful of Quick Cabbage Soup from a pot

    5 from 37 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Cabbage Soup

    This wholesome and economical soup is easy to make and tastes delicious.

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    a large pot with a lida large pot with a lid

    • In a large pot, cook onion in olive oil until tender, 3-4 minutes.

    • While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.

    • While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.

    • Discard bay leaf, season with salt & pepper to taste and serve.

    Feel free to add additional spices like red pepper flakes, basil, or a sprinkle of fresh parsley.
    Cooked meat such as ham, sausage, or chicken can be added. If adding pasta, cook it on the side and add it to each bowl for serving.

    Calories: 50 | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 432mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg

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

    Course Dinner, Entree, 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.

    Bowl of cabbage soup with a title.Bowl of cabbage soup with a title.
    Cabbage soup close up, with a ladle and a title.Cabbage soup close up, with a ladle and a title.
    Cabbage soup being served with a ladle, with title.Cabbage soup being served with a ladle, with title.
    Close up of cabbage soup over a image of a bowl of soup with a title.Close up of cabbage soup over a image of a bowl of soup with a title.

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  • Easy Stuffing Recipe

    Easy Stuffing Recipe

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    This Easy Stuffing Recipe will complete just about any meal!

    Celery and onions are cooked with butter, herbs and seasonings. It’s all tossed with dried bread cubes and broth, then topped with a bit more butter and baked until hot and golden.

    stuffing in a pan with herbs and a spoon

    I love mashed potatoes, but homemade stuffing is easily my favorite thanksgiving side dish.

    Ingredients for Stuffing

    Bread – You can use almost any kind of dry bread for stuffing or purchase dry bread cubes. I prefer to use half white bread and half wheat bread and set them out to dry for a few days before making this stuffing recipe.

    Celery/Onions – These add lots of flavor to this recipe and should be cooked in butter until tender.

    Seasoning – Poultry Seasoning is my first choice for this turkey stuffing recipe. It is a blend of savory spices like sage, thyme, and rosemary and it adds delicious flavor to soups, stews, and casseroles. You can replace poultry seasoning with ground sage if needed.

    Broth – Chicken or turkey broth adds moisture and the amount needed will vary based on the type of bread used and how dry it is. See the recipe notes for more details.

    Additions – I think a simple classic stuffing recipe is the best stuffing recipe, so the add-ins are kept to a minimum however you can add shredded carrots, raisins, dried cranberries, or even cooked sausage.

    ingredients to make an easy stuffing recipe on a grey counter

    Bread for Stuffing

    The key to making this homemade stuffing recipe the right consistency is to ensure that the bread is really dry before adding broth. This allows it to soak up the broth (and flavor) without becoming soggy.

    If possible, purchase the bread a few days (or even weeks) early, tear it or cut it into cubes, and let it dry for a few days on the counter. Any kind of bread will do (like sourdough bread or half cornbread), I most often use a combination of brown and white.

    You can use dried bread cubes from the store, they’ll work just fine in this recipe although they may require a little bit of extra broth.

    In a pinch, you can dry fresh bread cubes in the oven. Place them in a single layer at 300°F for about 10 minutes (be sure not to brown or toast it). If you dry fresh bread in the oven, you may need less broth.

    Homemade Stuffing ingredients in clear glass bowl before mixing together

    How To Make Stuffing

    I prefer to cook my stuffing in a casserole dish (which would technically make it dressing) or to make Crock Pot Stuffing. Cooking the turkey and stuffing separately ensures that they both reach the right temperatures without overcooking.

    Make ahead – Stuffing can be made ahead of time and stored in the fridge in a casserole dish. Prepare the stuffing without baking and refrigerate up to 2 days in advance. You may need to add 5 to 10 minutes to the baking time.

    Stuffing a Turkey – You can use this stuffing to stuff a turkey. Ensure that the stuffing has cooled in the fridge for at least 45 minutes.

    Do not stuff the turkey until just before roasting or it can sit at an unsafe cooking temperature for too long. If stuffing a turkey, the center of the stuffing should reach 165°F as the drippings from the bird enter the stuffing.

    Overhead shot of Homemade Stuffing in a baking dish

    To Make Ahead

    Stuffing is a great side as it can easily be made ahead of time! Simply prepare as directed, cover tightly, and refrigerate for up to 48 hours.

    To bake, remove it from the fridge at least 30  minutes before baking. Prepare as directed (you may need to add a few minutes extra if it’s still cold from the fridge).

    How To Freeze Stuffing

    Everyone loves turkey dinner leftovers. Turkey dinner stacks or hot turkey sandwiches are my personal favorite ways to enjoy them, but sometimes you can’t get to them by the time they will go bad. Fear not, as turkey stuffing freezes well! Just pop it in the freezer and it should last several months.

    To reheat stuffing, pop it in the oven at 350°F for about 20 minutes with a little broth on it to keep it from drying out.

    stuffing in a pan with herbs and a spoon

    4.99 from 1999 votes↑ Click stars to rate now!
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    Easy Stuffing Recipe

    This classic stuffing recipe will complete just about any meal! Celery, onions, and butter are tossed with dried bread cubes, then topped with broth and baked until hot and golden.

    Prep Time 15 minutes

    Cook Time 55 minutes

    Total Time 1 hour 10 minutes

    • Preheat the oven to 350°F.

    • In a large skillet, melt the butter over medium heat. Add the onion, celery and poultry seasoning (and rosemary if using). Reduce the temperature to medium low and cook until tender, about 10-12 minutes. Cool slightly.

    • In a large bowl, combine the bread cubes, onion mixture, parsley and fresh herbs. 

    • Pour 1 cup of broth overtop and toss the cubes. Add the remaining broth, a little bit at a time until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.

    • Place the bread mixture in a baking dish, dot with additional butter if desired, and cover.

    • Bake 35 minutes, uncover and bake an additional 10 minutes.

    Herbs: Use a total of  1 tablespoon total of fresh herbs. If using rosemary in the herbs, cook it along with the onions/celery. Fresh herbs can be substituted with 1 teaspoon dry herbs (total).
    Bread: On average, you will need 13-16 slices of bread (can vary a bit by the type of bread) to make 12 cups. The bread should be measured after drying as you will lose about 20% volume once dried. If using purchased dried bread cubes, measure 12 cups of cubes.
    Drying Bread: Cut the bread into cubes and dry it on the counter for 2 to 3 days. Alternatively, place the bread in a single layer on a baking sheet and bake it at 300°F for 10 minutes or until dry. Cool before using.
    *Broth: Add the broth a little bit at a time. If drying bread cubes at home, you may need closer to 2 to 3 cups depending on the type of bread. If using purchased dried cubes, you may need closer to 3 to 4 cups of broth. Add a little bit and let it rest for a few minutes, then add a little bit more as needed.
    To Stuff Turkey: Stuffing must be cooled completely in the refrigerator for at least 45 minutes. Stuff the turkey just before cooking, do not stuff the turkey ahead of time.
    To Make Ahead:  Prepare as directed without baking. Cover tightly and refrigerate for up to 48 hours.
    To bake, remove from the fridge at least 30  minutes before baking. Prepare as directed (you may need to add a few minutes of extra baking time if it’s still cold from the fridge). 

    Calories: 185 | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 462mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 6.8mg | Calcium: 61mg | Iron: 1.4mg

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

    Course Dinner
    Cuisine American

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

    REPIN this Super Stuffing Recipe

    Homemade Stuffing in baking dish
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    Classic Stuffing with a title

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    Holly Nilsson

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  • Italian Seasoning

    Italian Seasoning

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    Deliciously Simple!

    This Italian Seasoning is a mixture of herbs and spices that will add delicious, savory flavor to your meals.

    Use it in pasta sauce, marinades, or roasted veggies!

    Italian Seasoning in a jar and in a spoon

    Ingredients in Italian Seasoning

    • Herbs: Basil and oregano are the base of this seasoning and provide great flavor, perfect for a wide range of dishes.
    • Aromatic: Garlic powder, rosemary, and thyme add a fragrant depth, enhancing the overall flavor of this DIY Italian seasoning blend.
    • Spice: Red pepper flakes add a very subtle bit of spice, add extra or skip it according to your tastes.
    • Optional additions: If you have them on hand, you can add one teaspoon marjoram, ½ teaspoon Onion powder, or ¼ teaspoon ground sage.

    How to Make Italian Seasoning

    Making your own Italian Seasoning is easy and allows you to adjust the flavors to your tastes. Many store-bought seasonings can be high in salt – this homemade version is salt-free and gluten-free (just double-check your dried herbs!). Additionally, making spice blends at home is often more cost-effective than purchasing pre-made versions.

    Simply mix the spices in the recipe below and store it in a jar or an airtight container for up to 6 months. You can keep it longer since the spices are dried, but it will begin to lose flavor.

    Italian Seasoning ingredients on a plate

    How to Use Italian Seasoning

    This Italian seasoning recipe is so versatile, sprinkle it into spaghetti sauce or pizza sauce, use it to make Italian salad dressing or place it in spice grinder and garnish your favorite pastqa dishes!

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

    Italian Seasoning in a jar and in a spoon

    4.95 from 163 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Italian Seasoning

    This is the perfect blend of spices to add to soups, stews, and marinades.

    Prep Time 5 minutes

    Total Time 5 minutes

    This recipe can be made in larger batches, to adjust the recipe, adjust the servings on the “print” page.

    Calories: 13 | Carbohydrates: 2g | Sodium: 20mg | Potassium: 79mg | Fiber: 1g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2.3mg

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

    Course Pantry, Seasonings, Spices
    Cuisine 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.

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    Holly Nilsson

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  • Roast Turkey Breast

    Roast Turkey Breast

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    This turkey breast recipe is perfect for a smaller crowd or for meal prep.

    A turkey breast is simply seasoned and roasted to juicy perfection in the oven. It’s perfectly tender every time!

    It’s delicious enough for a holiday and easy enough for a weeknight meal.

    sliced turkey breast with gravy and side dishes

    Quick & Easy Roast Turkey Breast

    I love roasting a whole turkey but sometimes a roast turkey breast is just right for a weeknight meal or smaller crowd.

    • This roast turkey breast recipe makes moist & juicy turkey.
    • The prep is super easy, it cooks quickly, and cleanup is quick too!
    • No waste – just tender, juicy slices of turkey!
    ingredients for making roast turkey breast on a baking tray

    What Kind of Turkey Breast to Buy

    Boneless Turkey Breast – This recipe is for boneless turkey breast, which is sometimes called turkey breast roast. You can purchase a turkey breast at most grocery stores. While a turkey breast is all white meat, you can also buy a combination of white and dark meat. Both will cook for the same amount of time.

    Account for approximately ½ pound of boneless turkey breast per person. Make extra if you have big eaters or want to have leftovers.

    Bone-In Turkey Breast – This recipe also works with a bone-in, skin-on turkey breast. See the recipe notes for adjusted cooking times.

    Seasoning for Turkey Breast – Season the turkey breast with salt & pepper and a bit of poultry seasoning or turkey seasoning. Add fresh herbs for extra flavor. We love parsley, rosemary, sage, and/or thyme.

    Check your grocery store for a “poultry pack” of herbs which contains everything you need in one small package.

    If you have leftover fresh herbs, add them to gravy or stuffing. They can also be finely chopped and set out to dry on a piece of paper towel on the counter for a couple of days. Once completely dried, they can be stored in your spice cupboard.

    tying a turkey breast for roasting
    Tie the turkey breast with twine.
    seasoning a turkey breast for roasting
    Season with salt & pepper.
    an uncooked turkey breast with onions in a baking dish
    Add herbs and onions if you’d like.
    a roast turkey breast with juices in a baking dish
    Roast until juicy and tender!

    How to Roast a Turkey Breast

    For boneless or bone-in turkey breasts, a frozen 3 to 7-lb breast will take approximately 1 ½ to 3 hours.

    1. Prepare the turkey breast: Turkey breast is often sold as a roast in a net; leave it in the net for roasting. If the breast is not net-wrapped, tie it with kitchen twine for even roasting.
    2. Season: Brush turkey breast with oil and sprinkle on herbs & seasonings (per the recipe below).
    3. Roast: Preheat the oven to 350°F and roast the turkey breast with a little bit of broth and onion.
    4. Rest: Let the turkey breast rest before slicing.

    If desired, the oil and herbs can be replaced with garlic herb butter or another flavored butter mixture.

    a plate with roast turkey breast, brussels sprouts and mashed potatoes

    How Long to Roast Turkey Breast

    A boneless turkey breast will need to roast for 30-35 minutes per pound. The shape of the breast (some are thicker and rounder while some are flatter) can affect the cooking time. Tie it with twine for even cooking and use an instant-read thermometer.

    • 2 lb Turkey Breast – roast for 60 to 70 minutes.
    • 2.5 lb Turkey Breast – roast for 75 to 85 minutes.
    • 3 lb Turkey Breast – roast for 90 to 105 minutes.
    • 4 lb Turkey Breast – roast for 2 hrs to 2 hrs and 20 minutes.

    Always check a turkey breast earlier than you expect it to be done so it doesn’t overcook. Shape, size, and even the type of pan used can affect the cooking time.

    Ensure you take the turkey breast out just before it reaches 165°F (I take it out closer to 160°F as the temp will continue rise as it rests.

    Do not use a disposable pan for this recipe (you can line your own pan with foil if needed).

    Tips for Juicy Turkey Breast

    • Turkey is lean, most importantly, do not overcook it.
    • Use a meat thermometer to ensure you get juicy meat. The turkey must reach 165°F. Remove it from the oven about 5 degrees early (160°F) as it will continue to cook as it rests.
    • Always rest the roast turkey breast. Remove it from the hot pan so it doesn’t overcook and rest for at least 10-15 minutes before slicing.
    • Drippings or juices can be used to make gravy, add additional chicken or turkey broth if needed.

    Roasting from Frozen

    It’s safe to roast a turkey breast from frozen, add more roasting time to the recipe. Always use a meat thermometer inserted in the thickest part of the breast to gauge if it’s fully cooked.

    Leftovers

    Keep leftover turkey breast in the refrigerator for up to 5 days. Freeze slices in a zippered bag with the date labeled on the outside for up to 2 months. Use leftovers to make a big pot of homemade turkey soup or make a hearty turkey casserole that’s stuffed with pasta and cheese.

    My Favorite Sides for Turkey Breast

    Here are our favorite classic sides to pair with a roast turkey breast!

    Did your family love this Roast Turkey Breast recipe? Be sure to leave a comment and a rating below!

    roast turkey breast on a plate with brussels sprouts

    4.92 from 46 votes↑ Click stars to rate now!
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    Herbed Roast Turkey Breast

    Roast turkey breast is an easy way to enjoy turkey without having to roast a whole bird. This easy recipe comes out tender and juicy every time, making it the ideal dinner for any night.

    Prep Time 10 minutes

    Cook Time 1 hour 30 minutes

    Resting Time 10 minutes

    Total Time 1 hour 50 minutes

    Instant Read Thermometer on white background

    Casserole Dish with white background

    • Remove the turkey breast from the fridge and let it sit out for about 30-60 minutes at room temperature.

    • Preheat oven to 350°F.

    • Tie the turkey breast (if it’s not tied or in a net already). If it is already in a net, leave it in the net to cook.

    • Brush the turkey breast with olive oil. Generously sprinkle with fresh herbs, salt, & pepper.

    • Place the turkey breast in a small casserole dish and nestle onions (and extra herbs if desired) alongside the turkey.

    • Roast the turkey breast uncovered for 30 minutes. Add about 1 cup of broth, just enough to cover the bottom of the dish.

    • Continue roasting (an additional 30-60 minutes) until the temperature in the thickest part of the breast reaches 165°F. (Approximate cook times below).

    • Remove from oven and let rest for 10-15 minutes before slicing.

    Herbs: I use a combination of parsley, rosemary, sage, and thyme. Most stores sell a “poultry pack” of herbs so you don’t have to buy them individually.
    Cooking Times

    • 2 lb Turkey Breast – roast for 60 to 70 minutes.
    • 2.5 lb Turkey Breast – roast for 75 to 85 minutes.
    • 3 lb Turkey Breast – roast for 90 to 105 minutes.
    • 4 lb Turkey Breast – roast for 2 hrs to 2 hrs and 20 minutes.

    Cooking time will vary based on shape and size of the turkey breast. Make sure the internal temperature of the thickest part reads 165°F. Check the turkey early to ensure it doesn’t overcook. Remove it from the oven about 5-10 degrees early as it will continue to cook as it rests. Remove from the hot baking pan to rest.
    Drippings or juices can be used to make gravy, add additional chicken or turkey broth if needed. We use this recipe for gravy. Since there isn’t much fat in a turkey breast, we thicken it with cornstarch for this recipe.
    Bone-In Turkey Breast: This method works with bone-in turkey breast as well. Preheat oven to 425°F and cook for 15 minutes. Reduce heat to 350°F. Cooking time will need to be increased slightly. (6lbs bone-in turkey breast will need about 2 to 2.5hrs).
    Leftover turkey breast will keep in an airtight container in the refrigerator for up to 3 days. 

    Calories: 199 | Carbohydrates: 3g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 413mg | Potassium: 413mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg

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

    Course Dinner, Entree, Main Course, Turkey
    Cuisine American

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

    a plate with sliced turkey breast topped with gravy and side dishes with text
    Herb roasted turkey sliced on a cutting board with text
    A roasted turkey breast on a platter with text
    top image - sliced turkey breast on a plate with gravy. Bottom image - a herb roasted turkey breast carved on a platter with text

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    Holly Nilsson

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  • Easy Chicken Parmesan

    Easy Chicken Parmesan

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    Cheesy, easy, and comforting, this chicken parmesan recipe is a restaurant favorite made easy at home.

    Tender breaded chicken breasts are covered in marinara and baked with cheese until golden and bubbly!

    a baked chicken parmesan in a casserole dish

    An Easy Chicken Parmesan 

    Chicken parmesan, also known as chicken parmigiana, is an Italian favorite. This dish originated from Italian immigrants in the US in the ’50s and is thought to be a twist on eggplant parmesan.

    • It’ll look like you spent hours in the kitchen, but this parmesan chicken recipe is easy to make with common ingredients.
    • While it is traditionally deep-fried or often pan-fried in melted butter, this baked chicken parmesan is an easier version without all of the oil.
    • The chicken comes out tender and juicy, and tastes as good as a restaurant at a fraction of the price.
    bread crumbs , parmesan , flour , eggs , chicken , marinara sauce , parsley and cheese with labels to make Easy Chicken Parmesan

    Ingredients for Chicken Parmesan

    Chicken – For this chicken parmesan recipe, you’ll need boneless skinless chicken breasts or chicken cutlets. If using chicken breasts, pound them to ½-inch thick so they cook evenly.

    Breading – I use two types of crumbs in this breadcrumb mixture; Panko adds crunch, while the finer breadcrumbs give a more even crust. Use pre-seasoned breadcrumbs, or add some Italian seasoning and salt to your own fine breadcrumbs.

    Cheese – Parmesan cheese adds flavor while the melted mozzarella cheese gives this chicken parm recipe its delicious cheesy topping.

    Tomato Sauce – Any marinara or pasta sauce will work, I choose a high quality sauce as the sauce adds a lot of flavor to this dish.

    flattening chicken to make Easy Chicken Parmesan
    ingredients to bread Easy Chicken Parmesan
    breading chicken to make Easy Chicken Parmesan

    How to Make Chicken Parmesan

    Here is a basic overview, you can find the full chicken parmesan recipe below.

    1. Bread the chicken: Bread the chicken breasts and lightly brown them in a pan (per the recipe below).
    2. Add marinara sauce: Place them into a casserole dish with marinara sauce and top with cheese.
    3. Top with cheese & bake: Bake until the chicken is cooked through and the cheese is golden brown and bubbly.

    Once it comes out of the oven, sprinkle it with fresh basil and parsley and serve it over pasta like spaghetti.

    marinara sauce in a pan to make Easy Chicken Parmesan
    adding cooked chicken to pan with sauce to make Easy Chicken Parmesan
    adding cheese and sauce to chicken to make Easy Chicken Parmesan

    Leftovers

    • Leftover chicken parmesan is delish as a chicken parmesan sandwich.
    • Keep leftover chicken parmesan in a covered container for up to 4 days and reheat portions in the microwave or air fryer with some fresh Parmesan cheese.
    • To freeze prepared chicken parmesan, cool completely. Once cool, seal in freezer-safe food storage containers or quart-sized freezer bags. Thaw overnight in the refrigerator before reheating. The chicken will not be as crispy once frozen, but it is still delicious.
    a bowl of spaghetti topped with baked chicken parmesan and herbs

    More Baked Chicken Recipes

    Did your family love this Easy Chicken Parmesan recipe? Leave us a rating & a comment below!

    a bowl of spaghetti topped with baked chicken parmesan and herbs

    4.97 from 297 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Chicken Parmesan

    This easy chicken parmesan recipe is a family favorite, perfect served over pasta!

    Prep Time 15 minutes

    Cook Time 25 minutes

    Total Time 40 minutes

    • Preheat the oven to 425°F.

    • Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat with a fork.

    • In a third shallow dish, combine Panko, Italian seasoned crumbs, grated Parmesan, 2 tablespoons fresh parsley, ½ teaspoon salt, and ¼ teaspoon pepper.

    • Using a meat mallet, pound the chicken breasts to ½-inch thickness. After pounding, if they’re very large, you can cut them in half. Pat the chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.

    • Dip chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the bread crumb mixture and gently press to adhere. 

    • Preheat the oil over medium-high heat in a large skillet. Brown the chicken for about 2 minutes per side or until golden. It does not need to cook through.

    • In the bottom of a 9×13 baking dish, add 1 ½ cups of marinara sauce. Add the browned chicken. Top each piece of chicken with 2 tablespoons of marinara sauce in the center. Top with mozzarella and shredded parmesan.

    • Bake for 20-25 minutes or until golden and bubbly and the chicken reaches an internal temperature of 165°F with an instant-read thermometer.

    • Sprinkle with fresh herbs and serve over pasta.

    • Pound the chicken breasts to an even thickness so they cook evenly. Chicken cutlets can be used in place of chicken breasts.
    • Dab the chicken dry with a paper towel, this will help the coating stick.
    • Gently press the breadcrumbs onto the chicken to ensure they adhere.
    • Preheat the oil in the pan before adding the chicken for a crispier crumb.
    • Don’t add too much sauce to the baking pan, you can heat extra sauce on the side if desired.  

    Calories: 634 | Carbohydrates: 42g | Protein: 46g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 1584mg | Potassium: 1071mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1364IU | Vitamin C: 16mg | Calcium: 412mg | Iron: 5mg

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

    Course Chicken, Entree, Main Course
    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.

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    Holly Nilsson

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