This Brussels Sprouts Kale Caesar Salad is a twist on the classic Caesar salad. The salad combines the earthiness of kale and Brussels sprouts with the creamy, tangy richness of Caesar dressing, making it both satisfying and flavorful. The crunch from …
This Brussels Sprouts Kale Caesar Salad is a twist on the classic Caesar salad. The salad combines the earthiness of kale and Brussels sprouts with the creamy, tangy richness of Caesar dressing, making it both satisfying and flavorful. The crunch from the shredded Brussels sprouts and hearty kale balances the richness of the dressing, while…
Green bean casserole is a beloved holiday staple, but it’s time to give this classic a modern twist. My recipe for Fresh Green Bean Casserole with Cheese is a flavorful and elegant upgrade to the traditional dish. Say goodbye to canned soup and hello to a creamy, homemade cheese sauce. And, tender (but not mushy)…
Green bean casserole is a beloved holiday staple, but it’s time to give this classic a modern twist. My recipe for Fresh Green Bean Casserole with Cheese is a flavorful and elegant upgrade to the traditional dish. Say goodbye to canned soup and hello to a creamy, homemade cheese sauce. And, tender (but not mushy) fresh green beans and crispy shallots combine to deliver a unique and crowd-pleasing dish!
Reimagining the Green Bean Casserole Recipe
In my opinion, the classic green bean casserole recipe has become a bit tired over the years. The canned green beans were often mushy, and the canned soup lacked depth of flavor. I wanted to create a fresher, more flavorful version that would elevate this traditional dish. After much experimentation, I landed on this recipe, which features a combination of flavors and textures that will take your green bean casserole to the next level!
Why this recipe works
Here’s why I love this new version and think it’s the best green bean casserole recipe!
Crisp-tender green beans. Steaming the green beans and then dunking them in an ice-water bath preserves their vibrant color and crisp texture.
Flavorful cheese sauce. A creamy, cheesy sauce infused with lemon zest, sherry, and sour cream adds depth and richness.
Lightly caramelized onions. Sautéing onions to a light golden brown before adding to the cheese sauce adds a subtle touch of sweetness.
Crispy shallots. Golden-brown, crispy shallots provide a delightful crunch and savory flavor to the casserole’s topping.
Perfect for your holiday table.
Make ahead. Prepare the components in advance and assemble just before baking.
Flexible cooking method. Choose from baking, slow cooking, or stovetop cooking to suit your needs.
Ingredients in Homemade Green Bean Casserole Recipe
Here’s all the ingredients you’ll need to create this crowd-pleasing dish (details including quantities are included in the recipe card below):
Fresh green beans – you can substitute frozen if you can’t find fresh
Butter – I use salted, but you can use unsalted
Yellow onion
Garlic cloves – can substitute garlic powder
All-purpose flour
Whole milk – you could substitute 2%
Sharp Cheddar cheese
Sour cream
Dry sherry, optional
Lemon zest
Crispy shallots – I love the combination of these shallots with green beans. You can substitute purchased crispy onions, but the flavor won’t be quite as good!
Panko breadcrumbs – can also use homemade
Fresh parsley
Paprika
Kosher or sea salt
Ground black pepper
How to Make Green Bean Casserole with Cheese
Preparing all the components of the recipe – green beans, sauce, topping – is the same no matter what method you choose to finish the casserole (baking, stovetop, or slow cooker). Here’s a step-by-step overview of what you have to do to create the baked version of this delicious green bean casserole (directions for other cooking methods are included in the next two sections below):
Prep oven and casserole dish. Preheat oven to 350 degrees. Grease a 3-quart baking dish.
Prep green beans. Steam green beans until crisp-tender; place in an ice water bath to stop the cooking. Drain, and pat dry with paper towel. Set aside.
Cook onions and garlic for cheese sauce. In a large skillet or sauté pan, melt 2 tablespoons of the butter over medium heat. Add chopped onion, season with salt and pepper, and cook, stirring often, for 2 minutes. Add garlic and continue cooking, stirring often, until onion is soft and beginning to turn a light brown color.
Make a white sauce. Reduce heat to low, add flour, and cook for 3 minutes, stirring constantly. Slowly stir in milk until absorbed and smooth. Increase heat to medium-low and continue cooking, stirring constantly, until the sauce thickens.
Finish cheese sauce; add green beans. Stir in cheese and cook, stirring constantly, until the cheese is melted and the sauce is smooth. Remove sauce from heat and stir in the sour cream, sherry, and lemon zest. Season to taste with salt and pepper. Stir in beans and spoon mixture into the prepared baking dish.
Make topping; bake casserole. Melt the remaining 1 tablespoon of butter and toss with shallots, bread crumbs, parsley, and paprika. Sprinkle evenly over top of casserole. Bake until bubbly hot and browned on top, around 20 minutes.
Slow Cooker Green Bean Casserole Recipe (Variation)
To finish the casserole in a slow cooker:
Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, place it in a slow cooker.
Cover and cook on high for 2 hours.
Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
Spoon green beans into a shallow serving dish and top with hot topping.
Stovetop Green Bean Casserole (Variation)
To finish the casserole on the stovetop:
Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, leave them in the skillet or sauté pan.
Bring mixture to a simmer over medium-low heat and cook until warmed through, around 15 minutes.
Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
Spoon green beans into a shallow serving dish and top with hot topping.
Fresh Green Bean Casserole Tips
Here are my tips for ensuring your casserole comes out perfectly every time:
Don’t overcook the green beans. Steam the beans just until they are crisp-tender to prevent them from becoming mushy in the cheese sauce.
Dry the green beans after cooking and cooling. Remove the cooked green beans from the water bath and place them on paper towels to drain excess moisture, which can make the casserole runny.
Don’t use packaged shredded Cheddar cheese. Grate it yourself. The additives in pre-shredded cheese can prevent it from melting properly and can diminish the flavor.
Make sure the white sauce thickens before adding other ingredients. The sauce should be fairly thick before adding the cheese, sour cream, and other ingredients to prevent a watery casserole.
Watch the casserole carefully when baking. Overcooking can lead to a dry casserole and a burnt topping.
Can Green Bean Casserole Be Made Ahead of Time?
Yes, it can be prepared earlier in the day, or up to 3 days ahead:
To prepare the green bean casserole earlier the same day: follow the directions through placing the green bean and sauce mixture into a baking dish. Cover with plastic wrap or aluminum foil, and refrigerate. When ready to bake, bring the casserole to room temperature, assemble the topping, and sprinkle on top of the beans. Bake per the recipe directions.
To prepare up to 3 days ahead: Prepare the green beans and cheese sauce but don’t combine. Store them separately in airtight containers in the refrigerator. When ready to bake, bring both components to room temperature, stir together, and spoon into prepared baking dish. Assemble the topping and sprinkle on top of the beans. Bake per the recipe directions.
Storage and Reheating
Leftovers should be placed in an airtight container and refrigerated. They will last up to 4 days. Reheat in the microwave.
Green Bean Casserole FAQs
How long do you cook a green bean casserole for?
If baking in a 350-degree oven, cook the casserole for around 20 minutes. If on the stovetop, cook for around 15 minutes over medium-low heat. And, if in a slow cooker, cook on high for 2 hours.
How to double green bean casserole recipe?
To double my recipe, simply click on the “2X” button to the right of “scale” in the recipe card. This will give you the doubled ingredients. And, use two 3-quart baking dishes.
Can I use a different size pan for this recipe?
You can use any shape 3-quart baking dish. I recommend a pan no more than 3 inches deep, so most of the beans are covered with the topping.
Green bean casserole is a beloved holiday staple, but it’s time to give this classic a modern twist. My recipe for Fresh Green Bean Casserole with Cheese is a flavorful and elegant upgrade to the traditional dish. Say goodbye to canned soup and hello to a creamy, homemade cheese sauce. And, tender (but not mushy) fresh green beans and crispy shallots combine to deliver a unique and crowd-pleasing dish!
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:8 servings
Ingredients
4 cups fresh green beans (around 1 1/2 pounds), stemmed and broken or cut into 1 to 2-inch pieces
Preheat oven to 350 degrees. Grease a 3 quart (9 by 13-inch) baking dish.
Steam green beans until crisp-tender; place in an ice water bath to stop the cooking. Drain, and pat dry with paper towel. Set aside.
In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add chopped onion, season with salt and pepper, and cook, stirring often, for 2 minutes. Add garlic, reduce heat to medium-low, and continue cooking, stirring often, until onion is soft and beginning to turn a light brown color (12 to 15 minutes).
Reduce heat to low, add flour, and cook for 3 minutes, stirring constantly. Slowly stir in milk until absorbed and smooth. Increase heat to medium-low and continue cooking, stirring constantly, until the sauce thickens.
Stir in cheese and cook, stirring constantly, until the cheese is melted and the sauce is smooth.
Remove sauce from heat and stir in the sour cream, sherry, and lemon zest. Season to taste with salt and pepper. Stir in beans and spoon mixture into the prepared baking dish.
Melt the remaining 1 tablespoon of butter and toss with shallots, bread crumbs, parsley, and paprika. Sprinkle evenly over top of casserole. Bake until bubbly hot and browned on top, around 20 minutes.
Notes
Slow cooker variation: instead of putting green bean-sauce mixture in a baking dish, place it in a slow cooker. Cover and cook on high for 2 hours. Shortly before serving, prepare the topping, place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly. Spoon green beans into a shallow serving dish and top with hot topping.
Stovetop variation: Leave the green bean-sauce mixture in the skillet or sauté pan. Bring to a simmer over medium-low heat and cook until warmed through, around 15 minutes. Shortly before serving, prepare the topping, place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly. Spoon green beans into a shallow serving dish and top with hot topping.
To prepare casserole earlier the same day: Follow the directions through placing the green bean and sauce mixture into a baking dish. Cover with plastic wrap or aluminum foil, and refrigerate. When ready to bake, bring the casserole to room temperature, assemble the topping, and sprinkle on top of the beans. Bake per the recipe directions.
To prepare casserole up to 3 days ahead: Prepare the green beans and cheese sauce but don’t combine. Store them separately in airtight containers in the refrigerator. When ready to bake, bring both components to room temperature, stir together, and spoon into prepare
These easy-to-make Black Bean Cakes are a dream, kid-friendly vegetarian dish — packed with protein, super affordable and full of flavor! Why I Love This Recipe The Ingredients Variations and Substitutions How to Make Black Bean Cakes Step 1: Add the black beans, corn, cheese, cilantro, garlic powder, onion powder, breadcrumbs, and egg to a food processor. Pulse until…
Kid-approved: These black bean cakes are always a hit with my kids, and I love getting extra protein and veggies into their meals. Plus, they can eat them with their hands, just like my Noodle Pancakes, which is always fun!
Easy to make: Using just a handful of pantry staples that you likely have on hand (like in my Brown Rice Cakes), this recipe comes together with a quick whirl in the food processor—so simple!
Freezer-friendly: Make a double batch, freeze some, and have a quick meal or snack ready anytime, (that’s how I prep my Easy Chicken Nuggets recipe too)
Versatile: Stack them with guacamole, kid-friendly salsa, or sour cream — or turn them into sliders for a fun twist!
Corn: Adds a touch of sweetness and texture. Feel free to use fresh or defrosted frozen corn.
Cheddar cheese: Melts into the patties, adding a rich, savory flavor.
Cilantro: Fresh and herbaceous, it gives these cakes a bright pop of flavor. If cilantro isn’t for you, leave it out – no problem.
Garlic & Onion powder: Just enough seasoning to bring everything together without overpowering the taste.
Breadcrumbs: Helps bind the cakes and give them a little crunch.
Egg: Acts as a binder to hold the patties together while they cook.
Oil: Used to sauté the cakes until crispy and golden brown.
Variations and Substitutions
Cheese: Swap cheddar cheese for Monterey Jack, Mozzarella or a even dairy-free cheese alternative.
Gluten-free: Use gluten-freebread crumbs or ground oats as a binder instead if you need this recipe to be gluten-free!
Vegan option: Try a flax egg (1 tablespoon ground flax + 3 tablespoons water) in place of the egg for a plant-based twist.
How to Make Black Bean Cakes
Step 1: Add the black beans, corn, cheese, cilantro, garlic powder, onion powder, breadcrumbs, and egg to a food processor. Pulse until everything is combined into a chunky paste.
Step 2: Heat 1-2 tablespoons of oil in a large skillet over medium heat.
Step 3: Drop about 2-3 tablespoons of the mixture into the pan and spread it into a circle (like a pancake). Fry the cakes for 3 minutes on the first side, then flip and cook for another 3-4 minutes until golden and cooked through. Add more oil as needed for each batch.
Step 4: Once crispy and done, transfer them to a plate to cool slightly before serving. They’re great on their own or paired with your favorite dipping sauce.
Tips and Tricks
Don’t overcrowd the pan: Cook the patties in batches to ensure they fry up crispy.
Keep an eye on the heat: If the cakes are browning too quickly, reduce the heat to avoid burning.
Freezing tip: These cakes freeze beautifully! Let them cool, freeze on a parchment lined sheet tray, then transfer to a ziplock bag and store for up to 4 months. Defrost and reheat in the oven or air fryer for a quick meal.
Perfect for meal prep: Make a double batch and save some for later!
FAQs
Can I bake black bean cakes instead of frying?
Yes! Preheat your oven to 375°F, place the patties on a parchment-lined baking sheet, and bake for 10-12 minutes on each side until golden and crisp.
How do I store leftover black bean cakes?
Store any leftover black bean cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or in the oven to maintain their crispiness.
What can I serve with black bean cakes?
They pair perfectly with a side of Cucumber Avocado Salsa, a simple salad with Citrus Herb Vinaigrette, or even inside a tortilla with tons of toppings for taco night! You can also try them with guacamole or sour cream for dipping.
These savory Black Bean Cakes are a super toddler friendly recipe, but also a hit with adults. They not only pack power punch of protein, but plenty of flavor and fun in every bite! I’d love to know what you think of this recipe — leave a comment and rating below!
Place all the ingredients, except the oil, in a food processor and puree.
Heat a large saute pan over low to medium heat with 1-2 tbsp oil.
Place 2-3 tablespoons of the bean mixture in the pan. Using the back of a spoon, spread the mixture into an even circle (the size and shape of a small pancake).
Cook for 3 minutes.
Flip and cook on the other side for another 3-4 minutes or until cooked through.
Cook remaining patties, adding about 1 tbsp oil for each batch, and move to a plate.
Cool and serve.
Notes
Don’t overcrowd the pan: Cook the patties in batches to ensure they fry up crispy.
Keep an eye on the heat: If the cakes are browning too quickly, reduce the heat to avoid burning.
Freezing tip: These cakes freeze beautifully! Let them cool, freeze on a parchment lined sheet tray, then transfer to a ziplock bag and store for up to 4 months. Reheat in the oven for 10 minutes at 300°F or pop them in the air fryer for about 5 minutes or until heated through and crispy.
When I’m feeding skeptical meat-eaters vegetarian cuisine, mushrooms are one of my favorite magic tricks. Mushrooms are one of the few vegetarian ingredients that are included when chefs talk about umami. Umami is a savory, rich, “meaty” taste sensation that’s one of the five basic tastes, and these Stuffed Mushrooms are packed with it. I stuff button mushrooms with a herby cream cheese filling, which is made even more delicious thanks to the garlic, parmesan cheese, sun dried tomatoes, and crispy breadcrumbs. Everything comes together in one savory, bite-sized package. These make the best appetizer, game-day snack, or veggie side dish on a budget!
Ingredients
Here’s what you’ll need to make these cream cheese stuffed mushrooms:
Fresh Button Mushrooms: You can use any type of button mushroom you like! The filling is enough to fill 20 mushroom caps, which is approx 16 oz. of button mushrooms. Just note larger mushrooms will use more filling, so the total serving size will vary.
Cream Cheese: Makes the filling creamy, tangy, and rich—just like the stuffed mushrooms you get at a restaurant.
Yellow Onion & Garlic: These infuse the cream cheese filling with more flavor.
Salted Butter: Sautes the onion, garlic, and rosemary and adds richness to the filling.
Italian Breadcrumbs: Like in my Tuscan white bean stuffed tomatoes recipe, breadcrumbs help bind the filling together and add texture. Plain panko breadcrumbs will also work if you don’t have Italian breadcrumbs on hand.
Crushed Walnuts: Gives the filling a little crunch and texture.
Sun Dried Tomatoes in Oil: We had some left over from our pesto sun dried tomato grilled cheese recipe, and they add even more umami flavor to this dish. (They’re also one of my favorite ingredients for minimally processed meat substitutes!) I recommend getting the sun dried tomatoes in oil, as we use both the tomatoes and the oil. Alternatively, you could use olive oil and dehydrated sun dried tomatoes—I’ve included steps for rehydrating dried tomatoes in the recipe card notes below.
Shredded Parmesan: Adds a salty and slightly nutty flavor to the filling.
Fresh Rosemary & Parsley: A sprig of rosemary and minced parsley add freshness, aroma, and even more flavor to the mushrooms.
Salt & Black Pepper: Enhances the other flavors and brings everything together.
A note on Button Mushrooms
Did you know white button mushrooms are the same mushroom as crimini? And the brown mushroom, as well as the portobello? The difference is simply their age; they are all “Agaricus bisporus“. The brown crimini and the large, brown portobello are more mature versions of the very same mushroom. White button mushrooms are almost always cheaper than baby Bella and portobello mushrooms, so use this knowledge to your advantage when you’re working on your food budget! ($2.18 for “baby bella” mushrooms vs. $1.98 for “white button mushrooms” when I checked earlier this week!)
Recipe Tips and Suggestions
I clean my mushrooms using a dry towel to gently wipe off any dirt or debris. If your mushrooms are particularly dirty, you can also wipe them with a damp (not soaking wet) cloth or a mushroom brush. Avoid submerging mushrooms in water as they’re extremely porous and will absorb liquid, making them soggy when cooked! This is one of the reasons why they are so great for marinating!
You could make this stuffed mushrooms recipean omnivore’s delight by using ground Italian sausage instead of sun dried tomatoes or by adding some chopped bacon to the filling.
Vegan? No problem! You can easily substitute dairy-free cream cheese and cheese in this recipe to make these stuffed mushrooms completely plant-based.
For a make-ahead option, prepare the filling and mushroom caps, stuff, cover, and refrigerate. When ready to bake, continue with the recipe as directed. I’d use the pre-prepared ingredients within 2 days of refrigeration.
However, I also love these mushrooms as a veggie-packed main dish! Try them with a side of rice (arroz verde would be amazing) or served over creamy polenta or mashed potatoes—so satisfying and tasty!
Storage Instructions
Once baked, you can keep these vegetarian stuffed mushrooms in the fridge for 3-4 days. Let them cool completely before storing them in an airtight container. Reheat them in the oven before serving.
In a medium size skillet, melt butter and sauté diced onion with rosemary sprig over medium heat until soft and translucent, about 4 minutes.
Add garlic and cook until fragrant, about 2 minutes.
Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of fresh minced parsley (reserve a pinch for garnishing), walnuts, cream cheese, salt and pepper.
Pulse in food processor until combined but still chunky
Fold in breadcrumbs, Parmesan cheese, and minced sun dried tomatoes.
Clean mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
Drizzle with reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*
Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes
When done, simply garnish with the reserved minced parsley and a crank of salt and pepper on top! Enjoy.
*If you did not buy the kind of sun dried tomatoes that are stored in oil, you can rehydrate dehydrated sun dried tomatoes by soaking them in water on your countertop until they are soft and pliable. You can also soak them in olive oil until the same consistency is achieved! If you do not have sun dried tomato oil to drizzle on top, regular olive oil will do just fine.
how to make Stuffed Mushrooms – step by step photos
In a medium size skillet, melt 2 Tbsp salted butter and sauté ½ a diced yellow onion with 1 rosemary sprig over medium heat until soft and translucent, about 4 minutes.
Add 3 minced garlic cloves and cook until fragrant, about 2 minutes.
Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of 1 tsp fresh minced parsley (reserve a pinch for garnishing), 2 Tbsp crushed walnuts, 1 8oz package of cream cheese, ½ tsp salt, and ½ tsp pepper.
Pulse in food processor until combined but still chunky.
Fold in ½ cup breadcrumbs, ⅓ cup shredded Parmesan, and 3 Tbsp minced sun dried tomatoes.
Clean 16 oz of fresh button mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
Drizzle with 1 Tbsp reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*
Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes. When done, simply garnish with the reserved pinch of minced parsley and a crank of salt and pepper on top! Enjoy.
I love serving these easy stuffed mushrooms at parties and gatherings. They’re quick to prepare, budget-friendly, and always disappear quickly!
If you’ve been around for a while then you probably know how much we love meatball recipes over here at Budget Bytes. And for good reason. They’re easy to make, extremely versatile, budget-friendly, and perfect for meal prep. And with grocery prices still rising, I’ve been leaning even more towards cheaper ingredients that I can turn into a delicious meal. Which is why these chicken meatballs made with ground chicken and served in a delicious cream sauce were a huge hit! They’re tender, flavorful, and quick enough to make any day of the week.
Ingredients For Chicken Meatballs
These chicken meatballs are easy to make and are made similar to our turkey meatballs. However, I wanted a creamy sauce to go with them to add more moisture and flavor to the meatballs. So here’s all the ingredients that you’ll need:
Ground Chicken: I used 92% lean ground chicken, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 98% lean ground chicken breast – it is too lean and does not have enough fat to keep the meatballs tender and moist. So be careful when you’re buying your meat so you don’t accidentally pick up the wrong package.
Breadcrumbs: Breadcrumbs combine with the egg to help bind the ground chicken together to keep the meatballs from falling apart. They also hold moisture, which helps keep the meatballs tender.
Egg: The egg combines with the breadcrumbs to bind the meatballs together and prevent them from falling apart.
Seasoning: The meatballs are seasoned with a blend of Italian seasoning, salt, black pepper, garlic powder and onion powder.
Parmesan Cheese: Parmesan gives an extra boost of rich umami flavor to the meatballs, making them super delicious!
Worcestershire Sauce: Just a little bit of Worcestershire sauce adds even more umami flavor to these meatballs.
Cream Sauce: The creamy sauce starts with garlic sautéed in a little butter, then chicken broth, heavy cream and seasoning is added. A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce. Everything simmers together with the meatballs until the sauce has reduced and thickened.
Can I Bake The Meatballs?
Yes, if you prefer to bake chicken meatballs in the oven instead of using a skillet, simply line a baking sheet with parchment paper and bake in a preheated 400ºF oven for about 20 minutes or until the internal temperature of the meatballs reaches 165ºF. Keep in mind that baked meatballs will not achieve the nice browning on the outside that you get with cooking in a skillet. The browned surface does provide additional flavor. I also chose to cook these meatballs in a skillet to keep everything in one pan since I was making a cream sauce to go with them.
Serving Suggestions
What I love about meatballs is that they’re so versatile! I served these tasty chicken meatballs with the cream sauce over a bed of fluffy mashed potatoes. But you can also switch out the sauce and serve them with a homemade marinara sauce over a bed of pasta or make meatballs subs with some hoagie rolls. They would also be great in a pot of soup like Minestrone or served with some veggie noodles. The options really are endless!
In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper.
Add the ground chicken to a separate large bowl along with the egg, Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
In a large skillet add the cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed. Remove the cooked meatballs to a clean plate and set aside.
Now make the cream sauce. In the same skillet, add the butter and minced garlic. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Next add the chicken broth, heavy cream, oregano, salt, pepper, grated parmesan and 2 Tbsp of lemon juice. Stir to combine.
Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.
Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.
*A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce, but if you don’t have a lemon on hand, the sauce will still be delicious!
How to Make Creamy Chicken Meatballs – Step by Step Photos
In a small bowl, combine 1/2 cup breadcrumbs, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper.
Add 1 lb. ground chicken to a separate large bowl along with 1 large egg, 1/2 tsp Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
In a large skillet add 2 Tbsp cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed.
Remove the cooked meatballs to a clean plate and set aside.
Now make the cream sauce. In the same skillet, add 1 Tbsp butter and 1 minced garlic clove. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Next add 1 1/2 cups chicken broth, 1/2 cup heavy cream, 1/4 tsp dried oregano, 1/4 tsp salt, 1/4 tsp black pepper, 2 Tbsp grated parmesan and 2 Tbsp of lemon juice (about half a lemon). Stir to combine.
Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.
Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.
This recipe for Tuscan White Bean Stuffed Tomatoes is hearty, warming, and deeply satisfying. These stuffed tomatoes can easily be served over a bed of pasta or rice—super budget-friendly and extremely filling! Every time you cut into one of the tomatoes, it’s like you’re making the sauce for whatever you’ve paired them with. This recipe is absolutely delicious and a great way to use up those summer tomatoes!
What Are Tuscan White Bean Stuffed Tomatoes?
Stuffed tomatoes are such an underrated dish. You can stuff them with almost anything you have on hand—grains, beans, meats, veggies, cheese! In this recipe, I take inspiration from Tuscan cuisine and stuff the tomatoes with a hearty mixture of cannellini beans, four types of diced vegetables, breadcrumbs, Italian seasonings, tomato sauce, and shredded cheese. Each tomato is then baked until it’s tender, juicy, and bursting with flavor. They’re like mini casseroles in tomato form!
Ingredients for Tuscan White Bean Stuffed Tomatoes
Here’s what you’ll need to make this stuffed tomato recipe:
Tomatoes: I use large “slicing” tomatoes (the kind you might use for a sandwich). You can also use smaller, on-the-vine tomatoes if you’re cooking for more than 4 people or want them as a side dish.
CannelliniBeans: Adds protein and fiber, making this recipe even more filling and nutritious.
Vegetables: Carrots, yellow onion, and celery cook down to be soft, sweet, and succulent. I also add some diced zucchini for extra texture and flavor.
Herbs: A sprig of rosemary and a dried Italian seasoning blend help give these tomatoes a Tuscan twist. Half a teaspoon of dried rosemary will also work if you don’t have fresh.
Seasonings: A little salt, black pepper, and red pepper flakes help to enhance the other flavors.
Olive Oil: Softens the veggies as they cook and helps the tomatoes to brown in the oven.
Apple Cider Vinegar: The tanginess helps balance out the tomatoes’ sweetness and tenderizes the vegetables as they cook. It really helps the flavorful herbs pop!
Garlic: Freshly minced garlic infuses the filling with flavor.
Bread Crumbs: These help to absorb the extra moisture from the vegetables and create a nice, hearty texture. You can use any type of breadcrumbs you prefer.
Tomato Sauce: Use your favorite canned tomato sauce, or make your own from scratch!
Italian Cheese Blend: Makes the filling creamy and savory. I used the shredded Italian cheese blend from my local Kroger, but any type of cheese you enjoy and have on hand will work. Dairy-free? No problem. This recipe is great without the cheese, too.
What Type Of Tomato is Best for Stuffing?
You want large, firm, and ripe ”slicing” tomatoes for this recipe. Beefsteak and large heirloom tomatoes are also great options because they’re big and easy to stuff. Roma tomatoes could also work, but the oval shape makes stuffing a bit more challenging. For serving a crowd, I use smaller vine-ripened tomatoes so the filling goes further. Whichever variety you choose, make sure your tomatoes are firm and not mushy!
Tips and Suggestions
Dairy-free? Leave out the cheese. Trust me, the white beans add to the dense texture and creaminess of the filling, so they’re great no matter what your dietary restrictions are.
You can make the filling up to 24 hours ahead of time and store it in the fridge until you’re ready to stuff and bake your tomatoes. Cook the stuffed tomatoes for a couple of minutes longer to heat the filling through.
This recipe isn’t just for tomatoes! You can use the same filling to stuff large mushrooms or bell peppers (stuffed bell peppers are delicious!)
Storage Instructions
Leftover Tuscan white bean stuffed tomatoes will last up to 3-4 days in the fridge when stored in an airtight container. To reheat, cover with foil and bake at 350°F for about 15 minutes or until heated through. I wouldn’t freeze this recipe as the tomatoes may become too watery after thawing. However, the filling freezes well.
Hollow out 4 large tomatoes, keeping the tops and transferring the juicy seeds and inside flesh to a medium mixing bowl. Reserve everything!
Dice the carrot, yellow onion, and celery sticks into small pieces to make mirepoix (which is a combination of diced veggies used to flavor a recipe).
Pour 1 ½ Tbsp olive oil into a saucepan with salt, pepper, red pepper flakes, Italian herbs, and the diced carrots, onions, and celery.
Once cooked down, about 5 minutes or until veggies are softened and glossy, add the insides from the tomatoes, diced zucchini, rosemary, garlic, and apple cider vinegar and simmer of on medium heat uncovered until a chunky filling forms and some of the juices cook down, about 10 min.
Add bread crumbs, white cannellini beans and tomato sauce. Stir until combined. Cook for 3 minutes.
Turn off heat and fold in shredded Italian cheese blend. Set aside.
Place hollowed out tomatoes in a lightly oiled baking dish. Fill each hollowed out tomato with the cheesy white bean filling and put their tomato “lids” on. Fill in around each tomato with any extra filling. Brush remaining olive oil on top of all 4 tomatoes and cover the entire baking dish lightly with tinfoil. Bake for 15 min at 375°F.
Remove tinfoil and bake an additional 15 minutes. Broil on high for the last 3 minutes to get some color on top of the tomatoes, if needed.
*If you want to stretch this recipe further for more than 4 people, you can buy slightly smaller tomatoes on the vine and follow these same instructions, serving the smaller stuffed tomatoes with more pasta or rice to keep your guests happy and full! In my experience, you can find tomatoes for much cheaper (and more flavorful!) when they are in season.**Dried rosemary also works well.*** I chose the shredded Italian cheese blend at my local Kroger, but provolone, mozzarella, Parmesan, and even cheddar cheese work well in this recipe—use whatever you have on hand!
how to make Tuscan White Bean Stuffed Tomatoes – step by step photos
Hollow out 4 large tomatoes, keeping the tops and transferring the juicy seeds and inside flesh to a medium mixing bowl. Reserve everything!
Dice 1 peeled carrot, ½ a yellow onion, and 2 celery sticks into small pieces to make mirepoix (which is a combination of diced veggies used to flavor a recipe). Pour 1 ½ Tbsp olive oil into a saucepan with 1½ tsp salt, ½ tsp pepper, ½ tsp red pepper flakes, ½ Tsp Italian herbs, and the diced carrots, onions, and celery.
Once cooked down, about 5 minutes or until veggies are softened and glossy, add the insides from the tomatoes, 1 diced zucchini, 1 sprig of rosemary, 3 minced garlic cloves, and 1 Tbsp of apple cider vinegar and simmer of on medium heat uncovered until a chunky filling forms and some of the juices cook down, about 10 min.
Add ¼ cups of bread crumbs, 1 can of white cannellini beans, and an 8-oz can of tomato sauce. Stir until combined. Cook for 3 minutes.
Turn off heat and fold in ½ a cup of shredded Italian cheese blend. Set aside.
Place hollowed out tomatoes in a lightly oiled baking dish. Fill each hollowed out tomato with the cheesy white bean filling and put their tomato “lids” on.
Fill in around each tomato with any extra filling. Brush remaining ½ Tbsp of olive oil on top of all 4 tomatoes and cover the entire baking dish lightly with tinfoil. Bake for 15 min at 375°F.
Remove tinfoil and bake an additional 15 minutes. Broil your baked stuffed tomatoes on high for the last 3 minutes to get some color on top of the tomatoes, if needed. Serve each tomato over pasta or rice.
You NEED to try these protein-packed Tuscan white bean stuffed tomatoes the next time you’re craving something warm, hearty, and delicious!
Have a surplus of zucchini in your garden? This recipe is a fun and creative way to use up your leftover zucchini. Just slice, coat in a breadcrumb mixture, and fry until golden brown and crispy. Delicious!
Have a surplus of zucchini in your garden? This recipe is a fun and creative way to use up your leftover zucchini. Just slice, coat in a breadcrumb mixture, and fry until golden brown and crispy. Delicious!
I love recipes that seem fancy but are surprisingly easy to make like these stuffed Zucchini Boats! They’re one of my favorite ways to use up all of the zucchini that I purchase from the store or the local farmers market during the summertime. It’s the perfect weeknight recipe for meat and veggie lovers and it’s very easy to customize. And since zucchini has a fairly neutral flavor, the Italian-inspired flavors of this dish really get to shine. So if you’re looking for something new to add to your dinner rotation this week, these delicious zucchini boats definitely will not disappoint!
Ingredients For Zucchini Boats
There are several ways to make zucchini boats, but I decided to stuff my zucchini with Italian-inspired flavors like Italian sausage, a good quality marinara sauce, and shredded mozzarella cheese. Here’s everything that you need:
Zucchini: I like to purchase zucchini that are roughly the same size and length. I also try to steer clear of ginormous and extremely large zucchini as those tend to have an even higher water content than the regular sized zucchini.
Italian Sausage: Italian sausage is pre-seasoned with herbs and spices which adds lots of flavor to the filling. You can also use ground beef, ground turkey or even Italian turkey sausage instead.
Aromatics: Onion and garlic adds another layer of flavor to the sausage filling.
Seasoning: A simple mix of Italian seasoning, salt, pepper, and garlic powder to add more flavor to the jarred marinara sauce and the rest of the sausage mixture.
Marinara sauce: I like the convenience of buying a good quality jar of marinara sauce. It’s crushed tomatoes with extra herbs & spices combined all in one jar!
Breadcrumbs: Just a few breadcrumbs helps add body and texture to the filling and helps soak up some of the extra moisture from the zucchini flesh.
Shredded Mozzarella: Mozzarella is sprinkled on top for a gooey finish to these tasty and delicious zucchini boats!
Recipe Tips and Variations!
Pre-bake the hollowed out zucchini boats prior to adding the filling. This gives the zucchini a few extra minutes to soften and can be done while the sausage mixture is cooking to save on time. Once the filling is added, the zucchini boats only have to bake a few more minutes before they are perfectly tender.
If you want to help reduce food waste add some of the scooped out zucchini flesh to the sausage filling. I only added half of the zucchini flesh in order to keep the mixture from getting too watery. You can easily freeze the other half and add it to a green smoothie for breakfast!
Be careful not to scoop too much of the zucchini flesh. You’ll want to leave a 1/4-1/2“ rim around each one so the zucchini is sturdy enough to hold the filling mixture.
Want to change up the flavor profile? Instead of Italian flavors try Mexican-inspired flavors. Season the ground meat with taco seasoning and salsa, add the filling to the zucchini boats, then top with shredded mexican cheese. Once the boats are done you can top them with some diced tomatoes, cilantro, or avocado. So good!!
Serving Suggestions
These zucchini boats are pretty hearty by themselves, but if you want to serve something with them on the side you could easily add a simple side salad, Caesar salad, or some crusty garlic bread. They would also taste great with seasoned rice on the side.
How to Store Zucchini Boats
I’ll be honest, I love eating leftover zucchini boats. Yes they do get a little soggy after being stored in the fridge, but they still have a little bite to them and all those wonderful flavors from the filling are still there. So if you happen to have any zucchini boats leftover, you can definitely store them in an airtight container in the refrigerator for 2-3 days. They’ll be perfect for lunch the next day! I wouldn’t recommend freezing zucchini boats as they might be too mushy and watery after thawing.
Need to use up the rest of your Zucchini?
If you have a generous supply of zucchini this year, we’ve got lots of great ways for you to use it up! Try making these Crispy Baked Zucchini Fries, these moist and fluffy Zucchini Muffins and this easy and budget-friendly Zucchini Slice recipe. You can also easily add zucchini with your favorite dinner meal like this Blackened Salmon with Zucchini.
Preheat the oven to 375°F. Wash the zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4-1/2 inch rim around each. Roughly chop the scooped out zucchini flesh into small pieces and set aside.
Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with 1/2 tablespoon of oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Pre-bake the zucchini in the oven for 15 minutes. After 15 remove the zucchini from the oven and set aside.
While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown the Italian sausage.
Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
Next add the Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, marinara sauce, breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to combine. Simmer the mixture over medium-low heat for 5 minutes.
Next stuff the scooped out zucchini boats with the sausage mixture. Top with the shredded mozzarella cheese. Place the zucchini boats back in the oven and back for 15 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley and enjoy!
Preheat the oven to 375°F. Wash 4 large zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4-1/2 inch rim around each. Roughly chop the scooped out zucchini flesh into small pieces and set aside.
Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with ½ tablespoon of olive oil and season with 1/4 tsp salt and 1/4 tsp freshly cracked black pepper. Pre-bake the zucchini in the oven for 15 minutes. After 15 remove the zucchini from the oven and set aside.
While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown 1 lb. of Italian sausage. Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic cloves to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
Next add 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, 3/4 cup marinara sauce, 1/4 cup breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to combine.
Simmer the mixture over medium-low heat for 5 minutes.
Next stuff the scooped out zucchini boats with the sausage mixture. I stuffed each one with about 2-3 Tbsp of the sausage mixture.
Top with 1 cup shredded mozzarella cheese.
Place the zucchini boats back in the oven and back for 15 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley, optional, and enjoy!
This vegan crab cake recipe is easy to make, bursting with flavor and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer!
This vegan crab cake recipe is easy to make, bursting with flavor, and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer!
Over the years we’ve gotten very creative when it comes to mimicking the texture of seafood. To date we’ve made Vegan Calamari and Vegan Scallops from oyster mushrooms, Vegan Tuna from chickpeas, and Smoked Salmon from carrots.
Today we’re recreating the flaky texture of crab meat with chickpeas and hearts of palm…say what?! It may sound obscure, but we promise this trio of ingredients works so well to recreate crab cakes you won’t be missing the real thing!
Ingredients You’ll Need
Vegan mayonnaise: Adds richness and creaminess to the overall flavor.
Lemon juice: Adds acidity and helps to balance the richer flavors in the crab cakes.
Yellow mustard: Provides a tangy, slightly spice flavor that enhances the overall taste. Dijon mustard is a good substitute.
Chickpeas: Provides the perfect texture and flavor for authentic looking and tasting crab cakes.
Hearts of palm: Another ingredient that mimics the texture of crab. Look for this ingredient in the canned vegetable aisle or International foods section in grocery stores.
Fresh veggies: Fresh celery and red bell pepper adds a crisp freshness that balances the more rich and savory flavors.
Dulse flakes: A key ingredient that adds a briny, ocean-like flavor to vegan seafood!
Fresh herbs: Like the fresh celery and bell pepper, fresh parsley and fresh dill adds a bright pop of flavor and color.
Old Bay seasoning: Essential for its distinct savory, slightly spicy flavor that is perfect for seasoning vegan seafood. We also add garlic powder and black pepper to round out all the flavor.
Bread crumbs: Panko breadcrumbs are used to coat the crab cakes, creating a crispy, crunchy, golden brown exterior when pan-fried. If you are gluten-free, feel free to opt for gluten-free bread crumbs.
Make the vegan crab meat. Add the chickpeas to a large bowl and mash them with a fork. Add the remainder of the ingredients, reserving 1/2 cup of the breadcrumb mixture for the next step, and mix until well combined.
Form the crab cakes. Add about 1/2 cup of breadcrumbs onto a shallow plate. Place 2 tablespoons of the vegan crab cake mixture into your hands and roll to form a ball. Gently flatten to form a thick patty, about 1/3-1/2″ thick. Press each side of the crab cake in the breadcrumbs and set aside. Continue until all crab cakes are formed and coated in breadcrumbs.
Pan fry the crab cakes. Heat a large skillet over medium heat. Add 2 tablespoons of oil and warm through. Once hot, add in 3-4 crab cakes and pan fry for 3-4 minutes on each side, or until light golden brown and crispy. Transfer the cooked patties to a paper towel lined plate to absorb any excess oil.
Cool and serve. Let the vegan crab cakes cool until easy enough to handle, then serve while warm or at room temperature with vegan tartar sauce, fresh parsley, green onions, and fresh lemon wedges. Enjoy!
Vegan crab cakes are best enjoyed fresh while they’re hot and crispy, but leftovers will keep for up to 5 days in an airtight container in the refrigerator.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
This vegan crab cake recipe is easy to make, bursting with flavor and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer!
To a large bowl, add in the chickpeas and mash with a potato masher or fork until a rough mixer is formed.
Add all of the remaining ingredients but ½ cup of the breadcrumbs to the large bowl with the chickpeas and mix until uniform.
Pour remaining 1/2 cup breadcrumbs onto a plate or shallow bowl.
Scoop 3-4 tablespoons of mixture into your hands to form a ball, and then gently flatten it out to form a thick patty.
Dip patties into breadcrumbs. Press each side of the patty in the bread crumbs and set it aside. Continue until you have formed and coated patties with all of the dough.
Heat a large skillet over medium heat (about 2-3 minutes) with about 2 tablespoons of oil and line a large plate or pan with paper towels (to absorb the oil). You’ll know the oil and pan are ready when you add the crab cakes and they sizzle (you can test it out with a few breadcrumbs).
Place about 3-4 patties on your pan, depending on the size. You want to be sure your pan is now overcrowded so you can flip the patties easily. Pan-fry the crab cakes for 3-4 minutes on each side, or until light golden brown. Try to flip them as minimally as possible (only once is ideal) to prevent them from breaking apart. Wipe the pan and add fresh oil when more patties are added.
Transfer the cooked patties to the lined plate and cool until easy to handle.
Cool and serve with a dollop of vegan tartar sauce and a sprinkle of fresh dill.
Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
I’m on a roll with these air fryer recipes y’all! And since I loved how well my air fryer chicken nuggets turned out, I wanted to try some air fryer chicken tenders next. This time I combined panko and regular breadcrumbs for the perfect texture and I used chicken breast tenderloins to make things super easy. They’re perfectly golden and crispy on the outside, juicy on the inside, and a lot fresher than frozen chicken tenders! So get your favorite dipping sauce ready, because these air fryer chicken tenders are perfect for a quick & easy lunch or dinner meal.
Ingredients You’ll Need
Here’s everything you need to make these crispy air fryer chicken tenders:
Chicken Breast Tenders: I like purchasing the chicken that is already cut into tenders or tenderloins. But you can also make your own tenders by cutting a boneless, skinless chicken breast lengthwise into strips.
All Purpose Flour: A light coating of flour helps the egg coating adhere to the chicken.
Eggs: Eggs help the breadcrumb mixture adhere to the chicken tenders. You can also use buttermilk instead of eggs like we did for these air fryer chicken nuggets.
Panko and regular breadcrumbs: I used a combination of panko breadcrumbs and regular breadcrumbs. The regular breadcrumbs are finer in texture and provide a more even coating. The panko breadcrumbs give the tenders that crispy crunch that I love. Combined they provide the perfect balance.
Seasoning: A mix of salt, pepper, Italian seasoning, smoked paprika, garlic & onion powder, flavors the chicken and the breadcrumbs.
Homemade Dipping Sauces
Wanna make your own dipping sauce for these chicken tenders? Well here are some of our favorites:
When adding the breading, roll and press the chicken tenders into the breadcrumb mixture making sure it’s completely coated evenly all the way around.
Don’t crowd the basket. Making sure there is enough space around each chicken tender allows the hot air to circulate evenly and helps the tenders get nice and crispy. So cook the chicken tenders in two separate batches if you need to.
Don’t forget to preheat the air fryer. Similar to preheating your oven, it’s a good idea to preheat your air fryer so the chicken tenders can cook evenly and get crispy on the outside.
Spray the tops of the chicken tenders with cooking spray and repeat when it’s time to flip the tenders. This also helps the tenders to get crispy on both sides!
Place the chicken tenders on a cutting board. Season them on both sides with 1/2 tsp salt and 1/2 tsp black pepper. Next sprinkle the flour over the chicken tenders and toss to coat evenly.
In a shallow bowl, add the eggs and whisk them together. In another shallow bowl, add the regular breadcrumbs, panko breadcrumbs, 1 tsp salt, 1/2 tsp cracked black pepper, Italian seasoning, garlic powder, onion powder, and smoked paprika. Mix the seasoning into the breadcrumbs.
Now line up the chicken tenders, beaten eggs, and breadcrumb mixture. Using tongs or your hands, begin to coat the chicken tenders by first dipping them on both sides in the egg mixture, then transfer them to the breadcrumbs. Pat the breadcrumbs into the tenders and coat them evenly on both sides. Set the coated chicken pieces to the side on a clean plate or cutting board.
Preheat the air fryer to 400°F. Place the chicken tenders in the basket in a single layer, making sure no pieces overlap. About 4 tenders at a time. Spray the tops of the chicken tenders with cooking spray. Air fry for 7 minutes then flip the chicken tenders over. Spray the tops of the chicken again with cooking spray and air fry for another 6 minutes until golden brown.
Remove the chicken tenders from the air fryer basket and repeat with the second batch of tenders. Let the tenders cool for 3-5 minutes, then serve with your favorite dipping sauce and enjoy!
How to Make Air Fryer Chicken Tenders – Step by Step Photos
Place 8 boneless, skinless chicken breast tenders on a cutting board. Season them on both sides with 1/2 tsp salt and 1/2 tsp black pepper.
Next sprinkle 2 Tbsp all-purpose flour over the chicken tenders and toss to coat evenly.
In a shallow bowl, add 2 large eggs and whisk them together. In another shallow bowl, add 1/2 cup regular breadcrumbs, 1/2 cup panko breadcrumbs, 1 tsp salt, 1/2 tsp cracked black pepper, 1 tsp Italian seasoning, 1 1/4 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika. Mix the seasoning into the breadcrumbs.
Now line up the chicken tenders, beaten eggs, and breadcrumb mixture. Using tongs or your hands, begin to coat the chicken tenders by first dipping them on both sides in the egg mixture, then transfer them to the breadcrumbs. Pat the breadcrumbs into the tenders and coat them evenly on both sides. Set the coated chicken pieces to the side on a clean plate or cutting board.
Preheat the air fryer to 400°F. Place the chicken tenders in the basket in a single layer, making sure no pieces overlap. About 4 tenders at a time. Spray the tops of the chicken tenders with cooking spray.
Air fry for 7 minutes then flip the chicken tenders over. Spray the tops of the chicken again with cooking spray and air fry for another 6 minutes until golden brown.
Remove the chicken tenders from the air fryer basket and repeat with the second batch of tenders.
Let the chicken tenders cool for 3-5 minutes, then serve with your favorite dipping sauce and enjoy!
This Brussels Sprouts Kale Caesar Salad is a twist on the classic Caesar salad. The salad combines the earthiness of kale and Brussels sprouts with the creamy, tangy richness of Caesar dressing, making it both satisfying and flavorful. The crunch from the shredded Brussels sprouts and hearty kale balances the richness of the dressing, while… 
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