Author: Alex

Creamy Pumpkin Tortellini

A brown dish of Creamy Pumpkin Tortellini, with a fork. Around it are a glass of water, the pan of Creamy Pumpkin Tortellini, another plate of the pasta, and a napkin.If you’ve been making tons of pumpkin bread like I have, and are wondering what to do with all of…

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A brown dish of Creamy Pumpkin Tortellini, with a fork. Around it are a glass of water, the pan of Creamy Pumpkin Tortellini, another plate of the pasta, and a napkin.

If you’ve been making tons of pumpkin bread like I have, and are wondering what to do with all of that leftover pumpkin pureé, this Creamy Pumpkin Tortellini is exactly what you’re looking for!

A finished pan of Creamy Pumpkin Tortellini, garnished with sage.

This tortellini is baked in the most delicious velvety sauce that really highlights those incredible, rich fall flavors. Plus, this Creamy Pumpkin Tortellini comes together in just about twenty minutes, so you can serve a delicious meal without spending hours in the kitchen.

A brown dish of Creamy Pumpkin Tortellini, with a fork. Around it are a glass of water, the pan of Creamy Pumpkin Tortellini, another plate of the pasta, and a napkin.

This Creamy Pumpkin Tortellini is one of those meals that is super simple but feels really elevated because of the amazing flavor and creamy texture. It’s sure to be a hit on a chilly fall evening!

Ingredients:

  • Extra Virgin Olive Oil
  • Shallot
  • Garlic
  • Fresh Sage
  • Crushed Red Pepper Flakes
  • Dry White Wine sub chicken broth if preferred
  • Heavy Cream
  • Canned Pumpkin
  • Low-Sodium Chicken Broth
  • Kosher Salt
  • Black Pepper
  • Cayenne
  • Allspice
  • Ground Nutmeg
  • Fresh Tortellini from fridge section
  • Grated Parmesan Cheese
  • Shredded Mozzarella Cheese
All of the ingredients for Creamy Pumpkin Tortellini, in small dishes on a light gray countertop.

Step-by-step:

step one: prep the oven

Preheat the oven to 375℉.

step two: sauté the sauce ingredients

In a large, oven-safe skillet, heat the oil over medium heat. Add the shallot, garlic, 2 tablespoons of the minced sage, and red pepper flakes and cook, stirring, until tender, taking care not to burn.

Shallot, garlic, sage, and red pepper flakes cooking on the stove to make Creamy Pumpkin Tortellini.

Step three: add the liquid and spices to the sauce

Pour in the wine and cook, stirring, until reduced by half, about 3 minutes. Add the heavy creamer, pumpkin, broth, salt, pepper, cayenne, allspice, and nutmeg and whisk until well combined. Bring to a simmer.

Heavy cream, pumpkin, broth, and spices being added to the sauce to make Creamy Pumpkin Tortellini.

step four: add the tortellini

Once it comes to a simmer, remove from heat and add the tortellini. Gently toss so that it is well combined and spread into an even layer across the skillet. 

The tortellini being added to the sauce to make the Creamy Pumpkin Tortellini.

step five: add the cheese

Top with the parmesan, mozzarella, and remaining sage.

Creamy Pumpkin Tortellini in a skillet with cheese freshly added to the top of the tortellini.

step six: bake and serve!

Transfer to the oven and bake until the tortellini is tender and the cheese and golden, 10 to 12 minutes. Serve immediately after cooling, and enjoy!

Recipe FAQs:

I don’t have white wine for this recipe. what should I do?

You can sub chicken broth for that step! I would just add a squeeze of 1/2 lemon to add a touch more acid and brightness to the dish!

can I make this dish ahead of time?

This tortellini is best served immediately, but it reheats well to serve as leftovers, too!

what should I serve this with?

This pasta dish is great with crusty bread and a nice side green salad!

I can’t wait to hear what you think of this Creamy Pumpkin Tortellini! Leave a comment after you try it and let me know!

Looking for more pasta bake recipes? Check these out!

Sausage and Kale Tortellini Bake

Skillet Pizza Penne

Creamy Chicken and Tortellini Bake

A brown dish of Creamy Pumpkin Tortellini, with a fork. Around it are a glass of water, the pan of Creamy Pumpkin Tortellini, another plate of the pasta, and a napkin.
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Creamy Pumpkin Tortellini

Servings 4 servings
Calories 770kcal
Author Alex Snodgrass

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, halved and thinly sliced
  • 3 cloves garlic, minced
  • ¼ cup minced fresh sage leaves, divided
  • ½ teaspoon crushed red pepper flakes
  • ½ cup dry white wine, sub chicken broth
  • 1 cup heavy cream
  • 1 cup canned pumpkin
  • ½ cup low sodium chicken broth
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne
  • ¼ teaspoon all spice
  • ¼ teaspoon ground nutmeg
  • 18- ounces fresh tortellini from fridge section
  • ¼ cup grated parmesan cheese
  • ¼ cup shredded mozzarella cheese

Instructions

  • Preheat the oven to 375℉.
  • In a large, oven-safe skillet, heat the oil over medium heat. Add the shallot, garlic, 2 tablespoons of the minced sage, and red pepper flakes and cook, stirring, until tender, taking care not to burn.
  • Pour in the wine and cook, stirring, until reduced by half, about 3 minutes.
  • Add the heavy creamer, pumpkin, broth, salt, pepper, cayenne, all spice, and nutmeg and whisk until well combined. Bring to a simmer.
  • Once it comes to a simmer, remove from heat and add the tortellini. Gently toss so that it is well combined and spread into an even layer across the skillet. Top with the parmesan, mozzarella, and remaining sage.
  • Transfer to the oven and bake until the tortellini is tender and the cheese and golden, 10 to 12 minutes.

Nutrition

Calories: 770kcal | Carbohydrates: 67g | Protein: 26g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 127mg | Sodium: 1323mg | Potassium: 292mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10637IU | Vitamin C: 4mg | Calcium: 346mg | Iron: 5mg

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Buffalo Chicken Meatballs

Plated Buffalo Chicken Meatballs on white and tan plates served with toothpicks. All of the dishes rest on a blue countertop.If you’re in the mood for buffalo wings but don’t want to deal with the hassle of making them (and…

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Plated Buffalo Chicken Meatballs on white and tan plates served with toothpicks. All of the dishes rest on a blue countertop.

If you’re in the mood for buffalo wings but don’t want to deal with the hassle of making them (and the mess of eating them!), you have to try these Buffalo Chicken Meatballs!

Plated Buffalo Chicken Meatballs on white and tan plates served with toothpicks. All of the dishes rest on a blue countertop.

Call me lazy, I know, but I always love the flavors of buffalo chicken wings and I don’t always love having to work hard to eat my food around a bone. Sometimes, I’m just looking for a simple and delicious game-day appetizer that won’t make a huge mess, and these Buffalo Chicken Meatballs are just the thing!

A close-up shot of the Buffalo Chicken Meatballs in a shallow gray dish on top of a blue tile countertop.

These Buffalo Chicken Meatballs are baked in the oven, making them super easy to make when entertaining. The only real work required is some veggie and herb chopping, then you make a quick meatball mixture, roll them up, and pop them in the oven! These meatballs are simple, but pack a huge punch in the flavor department.

Ingredients:

  • Avocado Oil
  • Ground Chicken sub ground turkey if preferred
  • Celery
  • Garlic
  • Fresh Dill
  • Fresh Parsley
  • Gluten-Free Panko Breadcrumbs
  • Blue Cheese
  • Egg
  • Kosher Salt
  • Black Pepper
  • Buffalo Wing Sauce
A top-down view of Buffalo Chicken Meatballs in a shallow stockpot on top of a blue tile countertop. A few dishes are just out of view, as well as a small dish of toothpicks for serving.

Step-by-step:

step one: prep the oven and baking dish

Preheat the oven to 375℉ and grease the bottom of a 3.5 qt braiser or 9 x 13 baking dish with avocado oil.

Step two: make meatball mixture

In a large bowl, add the chicken, celery, garlic, dill, parsley, panko, blue cheese, egg, salt, pepper, and buffalo sauce, mix until well combined.

step three: roll and bake the meatballs

Roll the mixture into 1-inch meatballs and place in a single layer on the prepared braiser/baking dish. It’s okay if they are touching each other a bit on the edges, but you don’t want to stack them. Transfer to the oven on the top rack and bake until the bottoms begin to brown, about 12 minutes.

A shallow, white stockpot of Buffalo Chicken Meatballs ready to be cooked. The pot sits on top of a blue tile countertop, and there are a few sprigs of fresh herbs to the side.

step four: add the sauce and finish baking

Remove from the oven and drizzle with ½ cup more of the buffalo sauce. Transfer back into the oven and continue to bake until the meatballs are cooked through and the sauce is coating the meatballs, about 8 more minutes.

The Buffalo Chicken Meatballs with the sauce added in a white, shallow stockpot on top of a blue tile countertop. A few sprigs of fresh herbs are also on the counter.

Step five: garnish and serve!

Remove from the oven and let cool slightly before garnishing with fresh dill and the blue cheese crumbles.

Recipe FAQs:

Do you have a preferred buffalo sauce to use with these meatballs?

I love using New Primal buffalo sauce for anything and everything buffalo!

how do you serve these?

I love to simply stick toothpicks in them and pop them on the table for a perfect game-day appetizer! Or, if you’d prefer to serve them as part of a meal, you can serve them over rice and pair with a big green salad!

Can I use turkey instead of chicken for the meatballs?

Sure! You can use either meat, but preferably dark meat for more flavor!

I hope you make these for your next game-day gathering! Let me know what you think!

Wanting to try some other buffalo chicken-inspired recipes? Try these!

Buffalo Chicken Egg Rolls

Buffalo Chicken Burgers with Gorgonzola Slaw

Buffalo Chopped Chicken Salad

Print

Buffalo Chicken Meatballs

Servings 8 appetizer servings
Calories 254kcal
Author Alex Snodgrass

Ingredients

For the Meatballs:

  • 2 tablespoons avocado oil
  • 1 ½ pounds ground chicken or turkey preferably dark meat
  • 1/3 cup minced celery
  • 3 garlic cloves minced
  • 2 tablespoons minced fresh dill leaves
  • 2 tablespoons minced fresh parsley leaves
  • ½ cup gluten free panko breadcrumbs
  • ½ cup crumbled blue cheese
  • 1 large egg
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons buffalo wing sauce I use New Primal

To Finish:

  • ½ cup buffalo wing sauce
  • 1/3 cup crumbled blue cheese
  • ¼ cup fresh dill fronds

Instructions

  • Preheat the oven to 375℉ and grease the bottom of a 3.5 qt braiser or 9 x 13 baking dish with avocado oil.
  • In a large bowl, add the chicken, celery, garlic, dill, parsley, panko, blue cheese, egg, salt, pepper, and buffalo sauce, mix until well combined.
  • Roll the mixture into 1-inch meatballs and place in a single layer on the prepared braiser/baking dish. It’s okay if they are touching each other a bit on the edges, but you don’t want to stack them. Transfer to the oven on the top rack and bake until the bottoms begin to brown, about 12 minutes.
  • Remove from the oven and drizzle with ½ cup more of the buffalo sauce. Transfer back into the oven and continue to bake until the meatballs are cooked through and the sauce is coating the meatballs, about 8 more minutes.
  • Remove from the oven and let cool slightly before garnishing with fresh dill and the blue cheese crumbles.

Notes

These meatballs serve 8 as an appetizer and 6 as a main.

Nutrition

Calories: 254kcal | Carbohydrates: 9g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1131mg | Potassium: 522mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 362IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg

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Sopa de Lima

A side shot of a finished white bowl of Sopa de Lima, on an orange countertop. A few sprigs of cilantro are visible on the counter, as well as a dish of limes.This bright, brothy Sopa de Lima is light yet comforting, and the bites of buttery, creamy avocado on the top…

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A side shot of a finished white bowl of Sopa de Lima, on an orange countertop. A few sprigs of cilantro are visible on the counter, as well as a dish of limes.

This bright, brothy Sopa de Lima is light yet comforting, and the bites of buttery, creamy avocado on the top are truly the best part!

A finished and garnished bowl of Sopa de Lima, in a white bowl, on an orange countertop.

This Sopa de Lima recipe is something my mother-in-law, GoGo, makes all the time. She has been making this recipe from Austin’s former Cafe Tortuga restaurant for years. Check out this newspaper clipping!

While the original recipe is to die for, I’ve made a few adaptations like using rotisserie chicken, store-bought broth, and canned tomatoes to make this recipe simple and possible for a weeknight dinner. It is absolutely delicious, packed with flavor, and one of our family’s go-to soups.

ingredients:

  • Extra Virgin Olive Oil
  • White Onion
  • Green Bell Peppers
  • Jalapeños
  • Garlic
  • Kosher Salt
  • Black Pepper
  • Canned Fire-Roasted Tomatoes
  • Chicken Broth
  • Dried Oregano
  • Bay Leaves
  • Shredded Cooked Chicken I use rotisserie
  • Limes
  • Fresh Cilantro
  • Tortilla Chips optional
  • Avocado optional

step-by-step:

step one: cook the veggies

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, jalapeño, garlic, salt, and pepper, and cook, stirring, until the veggies are tender, about 8 minutes.

step two: add the tomatoes, broth, and spices and simmer

Increase the heat to medium-high. Add the drained cans of tomatoes, broth, oregano, and bay leaves, stir and bring to a rapid simmer. Reduce the heat so that it is lightly simmering, over medium-low heat, cover and let the flavors meld for about 10 minutes.

step three: add the chicken and lime juice

Stir in the chicken and the lime juice and let simmer for 5 more minutes.

The Sopa de Lima simmering in a Dutch oven on a countertop. A small dish of chips is visible in the bottom of the image.

step four: garnish and serve!

To serve, ladle into bowls and garnish with cilantro, some crushed corn tortilla chips, and the cubed avocado.

recipe FAQs:

Does this soup freeze well?

It does! I love to make a double batch and freeze half. Trust me, you’ll thank yourself later!

do I have to use rotisserie chicken?

No way! You can use whatever cooked chicken you like, but I find using a rotisserie chicken makes this recipe super simple and easy.

As you can tell, this soup has been a family favorite for many years, and I hope it becomes one for your family, too! Let me know what you think.

Looking for more chicken soup recipes? Try these!

Dairy-Free Creamy Chicken and Wild Rice Soup

Chicken Enchilada Soup

King Ranch Chicken Soup

A finished and garnished bowl of Sopa de Lima, in a white bowl, on an orange countertop.
Print

Sopa de Lima

Servings 6 servings
Calories 260kcal
Author Alex Snodgrass

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 cups small diced white onion, 1 onion
  • 2 cups small diced green bell peppers, 2 medium peppers
  • ½ cup seeds removed and finely diced jalapeño, about 2 jalapeños
  • 6 garlic cloves, minced
  • 2 teaspoons Kosher salt
  • ½ teaspoon black pepper
  • 2 [15-ounce] cans fire roasted tomatoes, drained
  • 8 cups chicken broth
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 4 cups shredded cooked chicken, I use rotisserie
  • 6 tbsp freshly squeezed lime juice or 3 limes
  • 2 tbsp minced cilantro leaves for serving
  • Tortilla chips optional for serving
  • Cubed avocado optional for serving

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, jalapeño, garlic, salt, pepper and cook, stirring, until the veggies are tender, about 8 minutes.
  • Increase the heat to medium-high. Add the drained cans of tomato, broth, oregano and bay leaves, stir and bring to a rapid simmer. Reduce the heat so that it is lightly simmering, over medium-low heat, cover and let the flavors meld for about 10 minutes.
  • Stir in the chicken and the lime juice and let simmer for 5 more minutes.
  • To serve, ladle into bowls and garnish with cilantro, some crushed corn tortilla chips, and the cubed avocado.

Notes

Freezer Tips:
  • To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer. 
  • To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave’s defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through. 
  • If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.

Nutrition

Calories: 260kcal | Carbohydrates: 12g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 2013mg | Potassium: 495mg | Fiber: 2g | Sugar: 5g | Vitamin A: 343IU | Vitamin C: 58mg | Calcium: 62mg | Iron: 2mg

Food Photography and Styling by Eat Love Eats. 

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Clam Chowder with Leeks

A top down view of a light green oval dish, with a bowl of Clam Chowder with Leeks on top and some crusty bread. There are a couple of other dishes just out of sight, as well as a fluted glass. All of this sits atop a light yellow golden countertop.I grew up eating a lot of clam chowder because my mom is obsessed with it, and this creamy, comforting…

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A top down view of a light green oval dish, with a bowl of Clam Chowder with Leeks on top and some crusty bread. There are a couple of other dishes just out of sight, as well as a fluted glass. All of this sits atop a light yellow golden countertop.

I grew up eating a lot of clam chowder because my mom is obsessed with it, and this creamy, comforting Clam Chowder with Leeks is my take on the recipe we always used!

A top down view of a light green oval dish, with a bowl of Clam Chowder with Leeks on top and some crusty bread. There are a couple of other dishes just out of sight, as well as a fluted glass. All of this sits atop a light yellow golden countertop.

Everyone has their own clam chowder preferences, and this Clam Chowder with Leeks is my chowder dream come true: creamy yet a little brothy and lightened up with white wine and fresh herbs. Yum!

A finished bowl of Clam Chowder with Leeks on a yellow table with crusty bread torn at the bottom of the image.

And listen, don’t come at me for this but I truly don’t think fresh clams are necessary to make a killer clam chowder. For this Clam Chowder with Leeks, I use canned, chopped clams to keep it easy breezy. Fresh clams are great for looks, but over many years of perfecting this recipe, I’ve decided that the juice really isn’t worth the squeeze, and canned clams work great!

Ingredients:

  • Bacon
  • Unsalted Butter
  • Leeks
  • Garlic
  • Kosher Salt
  • Fresh Thyme
  • Fresh Parsley
  • Dried Sage
  • White Pepper
  • Dried Oregano
  • All-Purpose Flour
  • Dry White Wine
  • Seafood Stock
  • Clam Juice
  • Yukon Gold Potatoes
  • Bay Leaf
  • Heavy Cream
  • Canned Chopped Clams
  • Crusty Bread or Oyster Crackers optional

Step-by-step:

step one: cook the bacon

Heat a large heavy pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring, until the fat has rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate and set aside.

step two: cook the leeks

Add the butter, leeks, garlic and salt and cook, stirring, until the leeks are softened, about 7 minutes.

step three: create the herb mixture

Meanwhile, in a small bowl combine the thyme, parsley, sage, white pepper, dried oregano, and flour. Stir to combine.

step four: toast the flour and herb mixture

When the leeks are tender, add the flour and herb mixture to the pot and stir to combine and toast, stirring, for about 2 minutes.

The first ingredients of Clam Chowder with Leeks being sauteed in a silver stockpot with a wooden spoon on top of a gold table.

step five: add the liquid ingredients

While stirring, pour in the white wine until well combined and there are no clumps of the flour. Stir in the seafood stock and clam juice and bring to a rapid simmer. 

step six: add the potatoes and simmer

Once simmering, add in the potatoes, the bay leaf and continue to cook, allow the soup to simmer uncovered and stirring often allowing the soup to thicken and the potatoes to soften, about 10 minutes. Reduce the heat to a light simmer, cover, and continue to cook until the potatoes are tender, about 5 more minutes.

A silver stockpot of Clam Chowder with Leeks simmering with a wooden spoon atop a gold table.

step seven: incorporate the cream, clams, and bacon

Stir in the cream, the chopped clams, and the reserved cooked bacon. Bring back to a light simmer, then remove from heat. The chowder should not come to a boil.

A silver stockpot of Clam Chowder with Leeks simmering with a wooden spoon on a gold table.

step eight: finish and serve!

Serve immediately with oyster crackers or crusty bread. Garnish with fresh parsley.

Recipe FAQs:

are you sure about using canned clams instead of fresh?

I sure am! I’ve made this recipe with both, and while fresh clams look great, canned clams taste fantastic and make this recipe a lot more accessible! Of course, if you prefer fresh, you can always substitute!

do you have a recommendation for a white wine to use for this recipe?

Any dry white will do, but I typically use Chardonnay!

how do you like to serve this?

This chowder is best served immediately, and I love to eat it with either oyster crackers or some yummy, crusty bread.

I hope you love this Clam Chowder as much as my family does! I can’t wait to hear what you think of it.

Looking for more delicious soup recipes? Try these!

Easy White Bean Italian Soup

Chicken Enchilada Soup

Whole30 Tom Yum Soup

A top down view of a light green oval dish, with a bowl of Clam Chowder with Leeks on top and some crusty bread. There are a couple of other dishes just out of sight, as well as a fluted glass. All of this sits atop a light yellow golden countertop.
Print

Clam Chowder with Leeks

Servings 6 servings
Calories 464kcal
Author Alex Snodgrass

Ingredients

  • 4 strips bacon diced small
  • 2 tablespoons unsalted butter
  • 2 small leeks tops removed, halved lengthwise and cleaned well, then sliced thinly into half-moons (4 cups)
  • 4 garlic cloves minced
  • 2 teaspoons Kosher salt
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon minced fresh flat-leaf parsley leaves plus more for garnish
  • ½ teaspoon dried sage
  • ½ teaspoon white pepper sub freshly ground black pepper
  • ½ teaspoon dried oregano
  • 1 tablespoon all-purpose flour can sub gluten-free 1:1 flour or omit
  • ½ cup dry white wine I use chardonnay
  • 2 cups seafood stock
  • 8 ounces clam juice
  • 3 cups small-diced Yukon gold potatoes or 3 large potatoes
  • 1 bay leaf
  • 1 ½ cup heavy cream
  • Two 6.5 oz cans chopped clams, drained
  • Crusty bread or oyster crackers optional for serving

Instructions

  • Heat a large heavy pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring, until the fat has rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel lined plate and set aside.
  • Add the butter, leeks, garlic and salt and cook, stirring, until the leeks are softened, about 7 minutes.
  • Meanwhile, in a small bowl combine the thyme, parsley, sage, white pepper, dried oregano, and flour. Stir to combine.
  • When the leeks are tender, add the flour and herb mixture to the pot and stir to combine and toast, stirring, for about 2 minutes.
  • While stirring, pour in the white wine until well combined and there are no clumps of the flour. Stir in the seafood stock and clam juice and bring to a rapid simmer. Once simmering, add in the potatoes, the bay leaf and continue to cook, allow the soup to simmer uncovered and stirring often allowing the soup to thicken and the potatoes to soften, about 10 minutes. Reduce the heat to a light simmer, cover, and continue to cook until the potatoes are tender, about 5 more minutes.
  • Stir in the cream, the chopped clams, and the reserved cooked bacon. Bring back to a light simmer, then remove from heat. The chowder should not come to a boil.
  • Serve immediately with oyster crackers or crusty bread. Garnish with fresh parsley.

Nutrition

Calories: 464kcal | Carbohydrates: 34g | Protein: 9g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1299mg | Potassium: 779mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1669IU | Vitamin C: 33mg | Calcium: 115mg | Iron: 2mg

Food Photography and Styling by Eat Love Eats.

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Ginger-Scallion Chicken and Rice Soup

A top-down view of a finished bowl of Ginger-Scallion Chicken and Rice Soup in a speckled dish. There is a silver spoon, a small dish of limes, and a few sprigs of cilantro all atop an orange countertop.This Ginger-Scallion Chicken and Rice Soup is a comforting soup with a delightfully fragrant base and layers of flavor built…

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A top-down view of a finished bowl of Ginger-Scallion Chicken and Rice Soup in a speckled dish. There is a silver spoon, a small dish of limes, and a few sprigs of cilantro all atop an orange countertop.

This Ginger-Scallion Chicken and Rice Soup is a comforting soup with a delightfully fragrant base and layers of flavor built in.

A finished bowl of Ginger-Scallion Chicken and Rice Soup in a speckled dish. There is a silver spoon, a small dish of limes, and a few sprigs of cilantro all atop an orange countertop.

This soup starts with an aromatic base of yellow onions, garlic, ginger, and green onions sauteed in avocado oil and toasted sesame oil, creating a rich foundation. The addition of chicken and rice makes it hearty, and there are plenty of veggies and topping options to tailor the finished product to your taste! The balance of savory and warm spices makes this Ginger-Scallion Chicken and Rice Soup so comforting.

A top-down view of a finished bowl of Ginger-Scallion Chicken and Rice Soup in a speckled dish. There is a silver spoon, a small dish of limes, and a few sprigs of cilantro all atop an orange countertop.

With a total cook time of just 45 minutes, this recipe is perfect for a weeknight dinner that delivers on both flavor and nutrition!

Ingredients:

  • Avocado Oil
  • Toasted Sesame Oil
  • Yellow Onion
  • Garlic
  • Green Onions
  • Fresh Ginger
  • Kosher Salt
  • Pepper
  • Low Sodium Chicken Broth
  • Tamari  or soy sauce or coconut aminos, if preferred
  • Rice Vinegar
  • Turmeric
  • Ground Coriander
  • Boneless Skinless Chicken Thighs
  • White Jasmine Rice
  • Baby Bok Choy
  • Lime
  • Chili Crisp  optional
  • Toasted Sesame Seeds optional
  • Fresh Cilantro optional
A stockpot of Ginger-Scallion Chicken and Rice Soup simmering on top of an orange countertop. A small white dish with spices and lime wedges is at the top of the image.


Step-by-step:

Step one: cook the onions, garlic, and ginger

Heat the avocado and toasted sesame oil in large pot or Dutch oven over medium heat. Add the onion, garlic, white part of the green onion, ginger, salt and pepper and cook, stirring, until the onions are tender, about 5 minutes.

Onions and mushrooms sauteeing in a stockpot with a wooden spoon on top of an orange countertop.

Step two: add the liquid ingredients and spices

Add the broth, tamari, rice vinegar, turmeric and coriander and bring to rapid simmer.

step three: Add the rice and chicken

Once simmering, add the chicken the rice and reduce the heat to a light simmer, about medium-low heat. Cook, covered, until the rice is tender and the chicken is cooked through, about 20 minutes.

A stockpot of Ginger-Scallion Chicken and Rice Soup simmering on top of an orange countertop.

step four: shred the chicken

Using tongs, transfer the cooked chicken to a sheet pan and using two forks, shred the chicken. Alternatively, you can dice the chicken into bite-sized pieces.

A sheet pan with two forks shredding chicken on top of an orange countertop.

step five: Add back the chicken and finish

Add the chicken back to the soup along with the bok choy, the green parts of the green onion, and the lime juice. Stir to combine. Continue to cook, uncovered and simmering lightly, until the bok choy stems are tender, 3 to 4 minutes.

A stockpot of Ginger-Scallion Chicken and Rice Soup simmering on top of an orange countertop. A small white dish with spices and lime wedges is at the top of the image.

step six: serve and enjoy!

To serve, ladle the soup into bowls and finish with a drizzle of chili oil, a sprinkle of toasted sesame seeds, and some fresh cilantro. Serve with a wedge of lime for squeezing.

Recipe FAQs:

I’m having trouble finding tamari. Can I use anything else?

You can substitute the tamari for soy sauce or coconut aminos!

is this meal kid-friendly?

Since the toppings are so customizable, I say it absolutely is kid-friendly! My kids love it without the Chili Crisp.

Do you recommend a specific chili crisp?

I love the Fly by Jing Chili Crisp!

I hope this soup nourishes your family on a chilly day! Let me know what you think when you try it!

Looking for more fantastic soup recipes? Try these!

Easy Italian White Bean Soup

Herbed Chicken Noodle Soup

Whole30 Zuppa Toscana

A finished bowl of Ginger-Scallion Chicken and Rice Soup in a speckled dish. There is a silver spoon, a small dish of limes, and a few sprigs of cilantro all atop an orange countertop.
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Ginger-Scallion Chicken and Rice Soup

Servings 4 servings
Calories 447kcal
Author Alex Snodgrass

Ingredients

For the Soup:

  • 2 tablespoons avocado oil
  • 1 tablespoon toasted sesame oil
  • 2 cups halved and thinly sliced yellow onion, about ½ onion
  • 4 garlic cloves, minced
  • 6 green onions thinly sliced, white and green parts kept separate
  • 1- inch knob of ginger, peeled and sliced into very thin matchsticks
  • 2 teaspoons Kosher salt
  • 1 teaspoon pepper
  • 8 cups low-sodium chicken broth
  • 3 tablespoons tamari sub coconut aminos or soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander
  • 1- pound boneless skinless chicken thighs
  • ½ cup uncooked white jasmine rice
  • 3 cups roughly chopped baby bok choy, 3 heads
  • Juice of ½ lime

Optional, for Serving:

  • Chili crisp for serving (I like Fly by Jing)
  • Toasted sesame seeds
  • Freshly chopped cilantro leaves
  • ½ lime cut into small wedges for serving

Instructions

  • Heat the avocado and toasted sesame oil in large pot or Dutch oven over medium heat. Add the onion, garlic, white part of the green onion, ginger, salt and pepper and cook, stirring, until the onions are tender, about 5 minutes.
  • Add the broth, tamari, rice vinegar, turmeric and coriander and bring to rapid simmer.
  • Once simmering, add the chicken the rice and reduce the heat to a light simmer, about medium-low heat. Cook, covered, until the rice is tender and the chicken is cooked through, about 20 minutes.
  • Using tongs, transfer the cooked chicken to a sheet pan and using two forks, shred the chicken. Alternatively, you can dice the chicken into bite-sized pieces.
  • Add the chicken back to the soup along with the bok choy, the green parts of the green onion, and the lime juice. Stir to combine. Continue to cook, uncovered and simmering lightly, until the bok choy stems are tender, 3 to 4 minutes.
  • To serve, ladle the soup into bowls and finish with a drizzle of chili oil, a sprinkle of toasted sesame seeds, and some fresh cilantro. Serve with a wedge of lime for squeezing.

Nutrition

Calories: 447kcal | Carbohydrates: 38g | Protein: 39g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 2233mg | Potassium: 1224mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2568IU | Vitamin C: 38mg | Calcium: 134mg | Iron: 3mg

Food Photography and Styling by Eat Love Eats.

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Lemon Chicken and Chickpea Stew

Two bowls of Lemon Chicken and Chickpea Stew in cream colored dishes, with silver spoons. A bowl of herbs and a small bowl of spices are visible in the background. The dishes sit on a pale yellow tablecloth. One dish sits on a burgundy napkin.This Lemon Chicken and Chickpea Stew is a hearty dish that brings together delicious, rich, Greek-inspired flavors like lemon, oregano,…

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Two bowls of Lemon Chicken and Chickpea Stew in cream colored dishes, with silver spoons. A bowl of herbs and a small bowl of spices are visible in the background. The dishes sit on a pale yellow tablecloth. One dish sits on a burgundy napkin.

This Lemon Chicken and Chickpea Stew is a hearty dish that brings together delicious, rich, Greek-inspired flavors like lemon, oregano, and dill.

A finished bowl of Lemon Chicken and Chickpea Stew in a cream colored dish, with a silver spoon. A bowl of herbs and a small bowl of spices are visible in the background. The dishes sit on a pale yellow napkin.

One thing about me is that I will find a way to incorporate chickpeas in as many meals as possible! They’re so versatile and it’s easy to keep a few cans in the pantry. This Lemon Chicken and Chickpea Stew is a fantastic meal to make when you’re looking for a hearty and wholesome dinner, as both the chicken and the chickpeas add a lot of protein.

A top-down view of two bowls of Lemon Chicken and Chickpea Stew in cream colored dishes, with silver spoons. A bowl of herbs and a small bowl of spices are visible in the background. The dishes sit on a pale yellow tablecloth. One dish sits on a burgundy napkin.

This Lemon Chicken and Chickpea Stew also works great for meal prep! It’s simple to prepare, and is a beautiful, healthy soup to turn to when you’re looking for something nourishing, fresh, and bright.

Ingredients:

  • Extra Virgin Olive Oil
  • Yellow Onion
  • Celery
  • Carrot
  • Garlic
  • Kosher Salt
  • Black Pepper
  • Crushed Red Pepper Flakes
  • Paprika
  • Ground Turmeric
  • Ground Coriander
  • Canned Chickpeas
  • Low-Sodium Chicken Broth 
  • Bay Leaves
  • Lemon
  • Israeli or Pearl Couscous
  • Fresh Oregano
  • Cooked Shredded Chicken I use Rotisserie
  • Fresh Parsley
  • Fresh Dill
Two bowls of Lemon Chicken and Chickpea Stew in cream colored dishes, with silver spoons. A bowl of herbs and a small bowl of spices are visible in the background. The dishes sit on a pale yellow tablecloth. One dish sits on a burgundy napkin.

Step-by-Step:

Step one: cook your veggies

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, garlic, salt, and pepper and cook, stirring, until the veggies are tender, about 8 minutes.

step two: add the spices

Add the pepper flakes, turmeric, and coriander and continue to cook, stirring, toasting the spices, about 2 minutes.

step three: add the chickpeas

Add the chickpeas, broth, bay leaves, and lemon zest, and bring to a rapid simmer. Reduce the heat to a subtle simmer, about medium-low heat, and stir in the couscous and oregano. Cover and cook until the chickpeas and couscous is tender, about 10 minutes.

step four: add the rest of the ingredients and simmer

Add in the chicken, lemon juice, parsley, and dill, and stir to combine. Let simmer, uncovered, to warm the chicken and allow the flavor to meld into the chicken, about 5 more minutes.

step five: finish and serve!

Discard the bay leaves. Taste and add salt, if desired. To serve, ladle into a bowl and top with fresh dill.

The stockpot of Lemon Chicken and Chickpea Stew sitting on a yellow tablecloth. Small dishes of spices and herbs are visible. A wooden serving spoon sits next to the pot, along with two bowls and two spoons, waiting to be served.

Recipe FAQs:

I can’t find Israeli couscous. Can I use something else?

You can use pearl couscous here, too!

is this soup spicy?

I wouldn’t say this soup is spicy, really, but if you are sensitive to spice, you can skip the red pepper flakes!

Do I have to use rotisserie chicken?

You can use any shredded chicken you’d like! I think using a rotisserie makes it super easy, but you can use whatever chicken you have on hand.

I can’t wait to hear what you think of this stew! Let me know in the comments after you try it!

Looking for more delicious and hearty stew recipes? Try these!

Green Chile Stew

Instant Pot Lamb Stew

Dairy-Free Creamy Chicken + Wild Rice Soup

A finished bowl of Lemon Chicken and Chickpea Stew in a cream colored dish, with a silver spoon. A bowl of herbs and a small bowl of spices are visible in the background. The dishes sit on a pale yellow napkin.
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Lemon Chicken and Chickpea Stew

Servings 4 servings
Calories 353kcal
Author Alex Snodgrass

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely diced yellow onion ½ large onion
  • 1 cup small-diced celery, about 2 stalks
  • ¾ cup small-diced carrot, about 1 carrot
  • 4 garlic cloves minced
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon paprika
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • Two 15-ounce cans chickpeas, drained and rinsed
  • 4 cups low-sodium chicken broth (32-ounces)
  • 2 bay leaves
  • Zest of ½ lemon
  • ¼ cup Israeli or pearl couscous
  • 1 tablespoon finely chopped fresh oregano leaves, sub 2 tablespoons of dried
  • 4 cups cooked shredded chicken (I use Rotisserie)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons finely chopped fresh dill leaves plus more for garnish

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, garlic, salt, and pepper, and cook, stirring, until the veggies are tender, about 8 minutes.
  • Add the pepper flakes, turmeric, and coriander, and continue to cook, stirring, toasting the spices, about 2 minutes.
  • Add the chickpeas, broth, bay leaves, and lemon zest, and bring to a rapid simmer. Reduce the heat to a subtle simmer, about medium-low heat, and stir in the couscous and oregano. Cover and cook until the chickpeas and couscous is tender, about 10 minutes.
  • Add in the chicken, lemon juice, parsley, and dill, and stir to combine. Let simmer, uncovered, to warm the chicken and allow the flavor to meld in to the chicken, about 5 more minutes.
  • Discard the bay leaves. Taste and add salt, if desired. To serve, ladle into bowl and top with fresh dill.

Nutrition

Calories: 353kcal | Carbohydrates: 21g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 82mg | Sodium: 2585mg | Potassium: 818mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4533IU | Vitamin C: 38mg | Calcium: 84mg | Iron: 3mg

Food Photography and Styling by Eat Love Eats.


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Slow Cooker Italian Shredded Beef Sliders

A tray of finished Slow Cooker Italian Shredded Beef Sliders on a countertop.If you’re looking for the ultimate game day food, look no further! These Slow Cooker Italian Shredded Beef Sliders are…

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A tray of finished Slow Cooker Italian Shredded Beef Sliders on a countertop.

If you’re looking for the ultimate game day food, look no further! These Slow Cooker Italian Shredded Beef Sliders are so easy to make and knock-your-socks-off good!

These epic sliders are inspired by one of my husband Clayton’s favorite sandwiches, the “Italian Dip” from Bobbie’s Restaurant in Dallas. It’s a mouthwatering, tender Italian beef sandwich that feels like a fun twist on a classic French Dip. I’ve recreated it with an easy slow-cooker version at home, and they turned out incredibly delicious! Clayton couldn’t stop raving about them — definitely one of his favorite things I’ve made in a while.

A top-down view of a tray of finished Slow Cooker Italian Shredded Beef Sliders.

These Slow Cooker Italian Shredded Beef Sliders are packed with flavor and perfect for feeding a crowd! The slow cooker handles all the work, making the beef tender and flavorful, while assembling the sandwiches is a breeze. Just be sure to serve them immediately — they’re incredibly juicy and best enjoyed fresh!

ingredients:

  • Yellow Onion
  • Garlic
  • Tomato Paste
  • Jar of Sliced Hot Banana Peppers
  • Low-Sodium Beef Broth
  • Italian Seasoning
  • Boneless Chuck Roast
  • Kosher Salt
  • Black Pepper
  • All-Purpose Flour
  • Extra Virgin Olive Oil
  • Slider Buns
  • Provolone Cheese
  • Hot Giardiniera optional
A close up shot of a Slow Cooker Italian Shredded Beef Slider on a plate on a terracotta colored countertop. A tray of finished Slow Cooker Italian Shredded Beef Sliders sits in the background.

Step-by-step:

Step one: prepare the sauce

In the bottom of a slow cooker, combine the onion, garlic, tomato paste, banana peppers and the juices from the jar, broth and Italian seasoning and stir until well combined. Set aside.

Step two: season the roast

Pat dry the chuck roast and season on both sides with salt and pepper, pressing the seasonings into the meat. Sprinkle and rub the flour so that it evenly coats both sides of the roast.

step three: brown the roast

Heat the oil in a large skillet over medium-high heat. Add the roast and brown on both sides until a golden-brown crust forms.

The seasoned roast for the Slow Cooker Italian Shredded Beef Sliders being browned in a cast iron skillet.

step four: add the roast and the sauce to the slow cooker

Nestle the meat into the slow cooker, cover and cook on high for 6 hours, or low for 8 to 10 hours, or until the meat is cooked through and fall apart tender.

The browned roast, veggies, and sauce nestled in the slow cooker.

Step five: shred the meat and leave the slow cooker on “warm”

Transfer the meat to a baking sheet and shred using two forks. Transfer back to the slow cooker and toss to coat in the liquid, cover and keep on ‘warm’ until ready to build your sliders. The longer it sits in the liquid on warm, the more flavorful and tender the meat!

The shredded meat for the Slow Cooker Italian Shredded Beef Sliders in the slow cooker, with the other ingredients for the sliders in dishes surrounding it.

step six: add the toppings and serve!

To serve, place the bottom halves of the slider buns on a large baking sheet. Using a slotted spoon or tongs, transfer the italian shredded beef on top of the slider buns and pile them in small mounds for individual sliders. Top them all with provolone and then finish with some giardinara, if using. Place on the top rack of your oven and turn on the broiler on high (or turn the oven to it’s highest setting). Cook until the cheese is melty and browned, 2 to 3 minutes, watching carefully to not burn. Remove from the oven and serve immediately.

The Slow Cooker Italian Shredded Beef Sliders fresh out of the broiler with melty cheese.

Recipe FAQs:

is it necessary for me to brown the roast before adding it to the crockpot?

For flavor’s sake, I say yes! I know it’s an extra step, but it really adds to the depth of flavor and helps to thicken the sauce.

Can I make these ahead of time?

It’s definitely possible to make the meat ahead of time, but since these sandwiches are super juicy, I recommend serving these sliders as soon as they’re assembled!

I can’t wait to hear what you think of these sliders! Let me know in the comments after you’ve tried them!

Looking for more game day food ideas? Try these!

Ultimate Game Day Nachos

Dry Rubbed Curry Wings

Philly Cheesesteak Sliders

A sheet pan of finished Slow Cooker Italian Shredded Beef Sliders on a tan countertop.
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Slow Cooker Italian Shredded Beef Sliders

Prep Time 15 minutes
Servings 12 sandwiches
Calories 380kcal
Author Alex Snodgrass

Ingredients

For the Italian Shredded Beef:

  • ½ large yellow onion thinly sliced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • One 16-ounce jar sliced hot banana peppers with their juices
  • ¼ cup low-sodium beef broth (*use 1/2 cup for the InstantPot method)
  • 1 tablespoon Italian Seasoning
  • 3 lb boneless chuck roast
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons extra virgin olive oil

For Serving:

  • 12 slider buns
  • 10 slices provolone cheese
  • Hot Giardiniera optional

Instructions

Slow Cooker Directions:

  • In the bottom of a slow cooker, combine the onion, garlic, tomato paste, banana peppers and the juices from the jar, broth and Italian seasoning and stir until well combined. Set aside.
  • Pat dry the chuck roast and season on both sides with salt and pepper, pressing the seasonings into the meat. Sprinkle and rub the flour so that it evenly coats both sides of the roast.
  • Heat the oil in a large skillet over medium-high heat. Add the roast and brown on both sides until a golden-brown crust forms. (I know it’s annoying to brown the meat before the slow cooker, but I think it really adds flavor to the meat, plus the flour that coats the beef helps thicken the sauce a bit).
  • Nestle the meat into the slow cooker, cover and cook on high for 6 hours, or low for 8 to 10 hours, or until the meat is cooked through and fall apart tender.
  • Transfer the meat to a baking sheet and shred using two forks. Transfer back to the slow cooker and toss to coat in the liquid, cover and keep on ‘warm’ until ready to build your sliders. The longer it sits in the liquid on warm, the more flavorful and tender the meat!

Instant Pot Directions:

  • Pat dry the chuck roast and season on both sides with salt and pepper, pressing the seasonings into the meat. Sprinkle and rub the flour so that it evenly coats both sides of the roast.
  • Set the InstantPot to the 'saute' function and heat the oil. Add the roast and brown on both sides until a golden-brown crust forms, about 5 minutes per side. Transfer to a plate and set aside. Turn off the 'saute' function.
  • In the bottom of the InstantPot, combine the onion, garlic, tomato paste, banana peppers and the juices from the jar, broth and Italian seasoning and stir until well combined. Nestle the browned chuck roast into the instant pot.
  • Close the lid and ensure the vent is set to Sealing. Set the Instant Pot to Pressure Cook (Manual) on HIGH for 60 minutes.
  • After cooking, carefully turn the valve to release the pressure. Carefully open the InstantPot. Transfer the meat to a baking sheet and shred using two forks. Transfer back to the Instant Pot and toss to coat in the liquid, cover and keep on ‘warm’ until ready to build your sliders. The longer it sits in the liquid on warm, the more flavorful and tender the meat!

Make the Sliders:

  • To serve, place the bottom halves of the slider buns on a large baking sheet. Using a slotted spoon or tongs, transfer the italian shredded beef on top of the slider buns and pile them in small mounds for individual sliders. Top them all with provolone and then finish with some giardinara, if using. Place on the top rack of your oven and turn on the broiler on high (or turn the oven to it’s highest setting). Cook until the cheese is melty and browned, 2 to 3 minutes, watching carefully to not burn. Remove from the oven and serve immediately.

Notes

If hosting and you want people to serve themselves—you can set up a little “build-a-slider” station. Place the slider buns, provolone slices, and giardiniera in a little buffet line up by the slow cooker filled with the shredded beef where people can build their own sliders. The cheese won’t get browned like it does under the broiler but it does start to melt from the heat of the meat and is still delicious!
Like a “dip” sandwich, these are super juicy, so you want to serve them immediately. The bottom of the bun does get softened in a good way, but if you let them sit around too long, they get overly soggy.

Nutrition

Calories: 380kcal | Carbohydrates: 19g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 625mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 4mg

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Sausage and Egg Mini Frittatas

A stack of Sausage and Egg Mini Frittatas on a cream platter on a countertop.These Sausage and Egg Mini Frittatas are the perfect solution for a quick breakfast on the go! You can serve…

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A stack of Sausage and Egg Mini Frittatas on a cream platter on a countertop.

These Sausage and Egg Mini Frittatas are the perfect solution for a quick breakfast on the go!

A finished Sausage and Egg Mini Frittata on a white plate with a silver fork. A bowl of blueberries is visible in the background.

You can serve them right away, or make a couple of batches and keep them in the fridge to enjoy a delicious, fluffy egg cup anytime during the week. By combining eggs with cottage cheese, you get a super moist texture that stays fresh even when reheated. 

A cream tray of five Sausage and Egg Mini Frittatas on a countertop.

Start with a simple base of eggs, cottage cheese, salt, and pepper, then feel free to get creative with your add-ins—sautéed veggies are a great way to keep it veggie-forward! You can toss in any veggies you have handy, so these mini frittatas can be whipped up with only a few staple ingredients.

ingredients:

  • Eggs
  • Cottage Cheese
  • Kosher Salt
  • Pepper
  • Breakfast Sausage
  • Spinach
A stack of Sausage and Egg Mini Frittatas on a cream platter on a countertop.

step-by-step:

step one: prepare the egg mixture

Preheat the oven to 350℉. In a large bowl, add the eggs, cottage cheese, salt, and pepper. Whisk until well combined.

step two: add the sausage, spinach, and egg mixture to the silicone muffin tin

Divide the sausage and spinach into the silicone muffin tins. Pour in the egg mixture about 3/4 full into each muffin tin.

step three: bake the frittatas

Bake until the eggs have just set, 30-35 minutes. Remove from oven, let cool, then carefully pop out each of the egg frittatas.

step four: serve and enjoy, or store for meal prep!

Once the egg bites are cooled a bit, these are perfect to eat right away! Or, you can store in an airtight container in the fridge for up to 4 days.

Three Sausage and Egg Mini Frittatas in the base of a clear airtight container ready for meal prep storage.

Recipe FAQs:

Do you have a recommendation for a silicone muffin tin to use for these frittatas?

Yes! I love this one from Amazon – it makes the frittatas the perfect size and keeps them from sticking to the pan!

are these mini frittatas easy to reheat if I store them in the fridge?

Super easy! I reheat mine in the air fryer for 3 to 4 minutes. You can also reheat in the microwave for 45 seconds to 1 minute.

Can I add other veggies to these?

Absolutely – this recipe is a great base, and it’s super easy to add in anything else you want! Sauteed veggies work great as add-ins for these frittatas.

These easy Sausage and Egg Mini Frittatas are sure to be a hit with the whole family. Let me know what you think after you try them!

Looking for more make-ahead breakfast ideas? Try these!

Copycat Starbucks Egg White Breakfast Wrap

Freezer Friendly Breakfast Sandwiches

Easy Paleo Chocolate Banana Bread

Gluten-Free Blueberry Scones

A top-down view of a platter of Sausage and Egg Mini Frittatas on a countertop. There's a dish of blueberries next to the platter.
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Sausage and Spinach Mini Frittatas

Servings 6
Calories 233kcal
Author Alex Snodgrass

Ingredients

  • 9 large eggs
  • 5 ounces cottage cheese
  • 1 teaspoon Kosher salt
  • ½ teaspoon pepper
  • 1/2 pound browned breakfast sausage
  • Handful of spinach wilted

Instructions

  • Preheat the oven to 350℉.
  • In a large bowl, add the eggs, cottage cheese, salt, and pepper. Whisk until well combined.
  • Divide the sausage and spinach into the silicone muffin tins.
  • Pour in the egg mixture about 3/4 full into each muffin tin. Bake until the eggs have just set, 30-35 minutes. Remove from oven, let cool, then carefully pop out each of the egg frittatas.

Nutrition

Calories: 233kcal | Carbohydrates: 1g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 277mg | Sodium: 796mg | Potassium: 212mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 419IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 2mg

Food Photography and Styling by Eat Love Eats.

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Crunchy Thai-Inspired Quinoa Salad

Crunchy Thai-Inspired Quinoa Salad in a white bowl with a silver fork.Looking for a fresh and vibrant salad that’s as easy to make as it is delicious? This Crunchy Thai-Inspired Quinoa…

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Crunchy Thai-Inspired Quinoa Salad in a white bowl with a silver fork.

Looking for a fresh and vibrant salad that’s as easy to make as it is delicious? This Crunchy Thai-Inspired Quinoa Salad is packed with fresh ingredients and a ton of flavor.

A finished bowl of Crunchy Thai Quinoa Salad in a white bowl, ready to serve.

This Crunchy Thai-Inspired Quinoa Salad features crunchy veggies, delicious quinoa, and a zesty peanut dressing that really ties everything together. Plus, if you want to make things even easier, you can skip the homemade dressing and shortcut with SideDish Creamy Sesame dressing. It’s a Whole30-approved dressing made with no seed oils and 100% avocado oil. This is a great option if you want to use a peanut-free dressing! You can snag it right here, and get 10% off with code ALEX10.

A side view of a white bowl of Crunchy Thai Quinoa Salad with a silver fork. A couple of other bowls are barely visible in the background.

The best part is that this salad holds up great in the fridge, making it a great option for meal prep at the beginning of the week. If stored in airtight containers, it stays really fresh in the refrigerator for three days.

ingredients:

  • Quinoa
  • Red Cabbage
  • Kale
  • Matchstick Carrots
  • Red Bell Pepper
  • Green Onions
  • Cilantro
  • Frozen Edamame
  • Peanuts
  • Creamy Unsweetened Almond or Peanut Butter
  • Coconut Aminos or soy sauce if preferred
  • Rice Vinegar
  • Limes
  • Sriracha
  • Honey
  • Sesame Oil
  • Grated Ginger
The ingredients necessary to make Crunchy Thai Quinoa Salad, separated in a white bowl, before mixing.

step-by-step:

step one: cook the quinoa

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.

step two: prepare the dressing

In a small bowl, whisk together the almond butter, soy sauce, rice vinegar, lime juice, sriracha honey, sesame oil, and grated ginger. Add 1-2 tablespoons of warm water to thin the dressing to your desired consistency.

step three: assemble the salad

In a large bowl, combine the cooked quinoa, cabbage, kale, carrots, bell pepper, green onions, cilantro, and edamame. Pour the dressing over the salad and toss until well-coated.

step four: serve or store!

Divide the salad into four portions and top with the chopped peanuts. Store in airtight containers and refrigerate for up to 3 days. This salad can be enjoyed cold or at room temperature.

Airtight containers with Crunchy Thai-Inspired Quinoa Salad ready to store in the fridge.

Recipe FAQ:

I can’t find coconut aminos. Is there something else I can use?

Definitely! You can use soy sauce in place of the coconut aminos if you prefer.

Does this salad store well in the fridge?

It sure does, for up to three days! I recommend storing it in airtight containers to keep it as fresh as possible.

is there any way to make this salad spicier?

You can absolutely use more sriracha if you want to increase the spice!

I hope you love this vibrant salad as much as I do! Let me know what you think after you try it!

Looking for more great salad recipes? Try these!

Lemon Chicken, Orzo, and Chickpea Salad

Mexican-Inspired Chopped Salad

Chicken Caesar Pasta Salad

Cucumber Salad with Crispy Chickpeas

A side view of a white bowl of Crunchy Thai Quinoa Salad with a silver fork. A couple of other bowls are barely visible in the background.
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Crunchy Thai-Inspired Quinoa Salad

Servings 4 servings
Calories 463kcal
Author Alex Snodgrass

Ingredients

For the Salad:

  • 1 cup quinoa
  • 1 cup red cabbage thinly sliced
  • 1 cup kale de-ribbed and finely chopped
  • 1 cup matchstick carrots
  • 1 red bell pepper thinly sliced and cut in half
  • 2 green onions sliced thinly on the diagonal
  • ½ cup cilantro leaves roughly chopped
  • 1 cup frozen shelled edamame, thawed
  • ½ cup roughly chopped peanuts

For the Peanut Dressing:

  • 1/4 cup creamy unsweetened almond or peanut butter
  • 2 tablespoons coconut aminos sub soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon sriracha or more to taste
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1-2 tablespoons warm water to thin, as needed

Instructions

  • Rinse the quinoa under cold water.
  • In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
  • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
  • In a small bowl, whisk together the almond butter, soy sauce, rice vinegar, lime juice, sriracha honey, sesame oil, and grated ginger.
  • Add 1-2 tablespoons of warm water to thin the dressing to your desired consistency.
  • In a large bowl, combine the cooked quinoa, cabbage, kale, carrots, bell pepper, green onions, cilantro and edamame. Pour the dressing over the salad and toss until well coated.
  • Divide the salad into four portions and top with the chopped peanuts. Store in airtight containers and refrigerate for up to 3 days. This salad can be enjoyed cold or at room temperature.

Nutrition

Calories: 463kcal | Carbohydrates: 56g | Protein: 17g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Sodium: 299mg | Potassium: 892mg | Fiber: 10g | Sugar: 9g | Vitamin A: 7260IU | Vitamin C: 66mg | Calcium: 138mg | Iron: 4mg

The post Crunchy Thai-Inspired Quinoa Salad appeared first on The Defined Dish.

Freezer Friendly Breakfast Sandwiches

A close-up shot of two Freezer-Friendly breakfast sandwiches ready to freeze or serve.I am in love with these make ahead Freezer Friendly Breakfast Sandwiches. If you’re preparing to welcome a new little…

The post Freezer Friendly Breakfast Sandwiches appeared first on The Defined Dish.

A close-up shot of two Freezer-Friendly breakfast sandwiches ready to freeze or serve.

I am in love with these make ahead Freezer Friendly Breakfast Sandwiches. If you’re preparing to welcome a new little one to your family or support someone who is, these are just what you need!

Finished Freezer Friendly Breakfast Sandwiches stacked up and ready to eat or freeze.

Think of a delicious McDonald’s Egg McMuffin, made even more nutritious by adding spinach and a little extra protein from the cottage cheese. Yum! These sandwiches are absolutely delicious, and freeze super well, making them an excellent meal-prep option.

A close-up shot of two Freezer-Friendly breakfast sandwiches ready to freeze or serve.

Stock your freezer by making a double batch – then you’ll have 12 grab-and-go sandwiches for any time you need them! Whether you’re prepping for a new baby, wanting to spoil a postpartum mama, or just want an easy breakfast option available anytime, these Freezer Friendly Breakfast Sandwiches are nutrient-dense, delicious, and super simple.

Ingredients:

  • Avocado Oil Cooking Spray sub preferred nonstick spray
  • Baby Spinach
  • Eggs
  • Cottage Cheese
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Garlic Powder
  • Cayenne
  • English Muffins
  • Frozen Sausage Patties 
  • Sliced Sharp Cheddar Cheese
The pan of cooked eggs and spinach, ready to cut into circles for the sandwiches.

Step-by-step:

Step one: prep the oven and baking sheet

Preheat the oven to 350℉ and generously spray a quarter sheet pan (or 13×9 baking dish) with avocado oil cooking spray. Set aside.

Step two: wilt the spinach

Heat a large skillet over medium heat and spray generously with the cooking spray. Add the spinach and cook until just wilted, about 2 minutes. Set aside to cool.

Step three: make the egg mixture

In a large bowl, whisk together eggs, cottage cheese, salt, pepper, garlic powder and cayenne until well combined and frothy.

Step four: bake the eggs

Add the wilted spinach and whisk once more to combine, then pour into the prepared sheet pan into a single layer. Transfer to the oven and bake until the eggs have just set, about 15 minutes.

Step five: cut the eggs

Remove from the oven and let cool enough to handle. Using a mason jar lid or biscuit cutter to cut 6 even pieces of egg mixture. Alternatively, you can just carve them into 6-equal squares.

Step six: assemble the sandwiches and freeze!

Place one egg section onto 1/2 of each English Muffin, then add a sausage patty and a slice of cheese on top. Cover with the other half of the english muffin. Wrap each breakfast sandwich in parchment paper. Store in a freezer friendly bag until ready to reheat. These keep well in the freezer for up to 3 months.

Recipe FAQs:

Do you have leftover eggs if you cut them into circles from the sheet pan?

You sure will! I love to use a spatula and scramble the leftovers up and eat them in tortillas with a little bit of salsa as a breakfast taco, or you can even enjoy as a quick scramble reheated the next day!

Can you use biscuits instead of English muffins?

I think the English muffins hold up really well in the freezer, but biscuits could work here, too!

Do you have a preferred brand of frozen sausage patties to use with these sandwiches?

You can definitely use any frozen sausage patties you like, but I prefer the Applegate pork and sage sausage patties!

I can’t wait to hear your thoughts on these sandwiches! Let me know what you think!

Looking for more great breakfast options? Try these!

Copycat Starbucks Egg White Breakfast Wrap

Gluten-Free Blueberry Scones

Easy Paleo Chocolate Banana Bread

Grain-Free Pumpkin Loaf

Finished Freezer Friendly Breakfast Sandwiches stacked up and ready to eat or freeze.
Print

Freezer-Friendly Breakfast Sandwiches

Servings 6 sandwiches
Author Alex Snodgrass

Ingredients

  • Avocado oil cooking spray or nonstick spray
  • 4 cups baby spinach packed
  • 8 large eggs
  • ½ cup cottage cheese 5 oz container
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • Dash of cayenne
  • 6 English muffins
  • 6 frozen sausage patties (I use Applegate pork and sage)
  • 6 slices sharp cheddar cheese

Instructions

  • Preheat the oven to 350℉ and generously spray a quarter sheet pan (or 13×9 baking dish) with avocado oil cooking spray. Set aside.
  • Heat a large skillet over medium heat and spray generously with the cooking spray. Add the spinach and cook until just wilted, about 2 minutes. Set aside to cool.
  • In a large bowl, whisk together eggs, cottage cheese, salt, pepper, garlic powder and cayenne until well combined and frothy.
  • Add the wilted spinach and whisk once more to combine, then pour into the prepared sheet pan into a single layer. Transfer to the oven and bake until the eggs have just set, about 15 minutes.
  • Remove from the oven and let cool enough to handle. Using a mason jar lid or biscuit cutter to cut 6 even pieces of egg mixture. Alternatively, you can just carve them into 6-equal squares.
  • Place one egg section onto 1/2 of each English Muffin, then add a sausage patty and a slice of cheese on top. Cover with the other half of the english muffin.
  • Wrap each breakfast sandwich in parchment paper. Store in a freezer friendly bag until ready to reheat. These keep well in the freezer for up to 3 months.

Notes

Reheating Directions:
Microwave: about 2 minutes
Air Fryer: at 375 for about 6 minutes

Food Photography and Styling by Eat Love Eats.

The post Freezer Friendly Breakfast Sandwiches appeared first on The Defined Dish.