Let me start by saying, we have a deep love for Italian sausage. It’s one of our favorite meats to cook with because it’s already packed full of herbs and spices, so it adds a ton of flavor to any dish! Not only does it taste great, but it also works well in several recipes including pasta recipes, soups, stews, and sheet pan meals. There’s also different varieties of Italian sausage including turkey and pork Italian sausage, and spicy, mild, or sweet Italian sausage. So today we’ve rounded up some of our absolute favorite Italian Sausage recipes for you to dive into. And definitely bookmark this page for the next time you’re craving a super flavorful comfort food recipe!😊
I had to kick off this list with these delicious and irresistible Stuffed Bell Peppers! The Italian sausage gives them an extra boost of flavor and they’re perfectly portioned for meal prep!
Zuppa Toscana is a creamy, super flavorful, potato soup loaded with Italian sausage, kale, and white beans. It goes perfectly with some homemade garlic bread to soak up all of that goodness!
I’m all about baked casserole recipes and this Easy Baked Ziti does not disappoint! It’s rich and gooey and made with a homemade red sauce with Italian sausage. It’s total comfort in a bowl!
If you love a good one pot meal then you’ve got to add this One Pot Sausage and Sun Dried Tomato Pasta to your list. It’s veggies, pasta, Italian sausage, and lots of flavor all in one pan! #winning
When it comes to comfort food, it doesn’t get much better than a deep dish serving of cheesy Homemade Lasagna. This easy lasagna recipe is the ultimate crowd-pleasing food and is perfect for potlucks and Sunday dinners.
Take your spaghetti night up a notch with these easy Homemade Meatballs. I promise they’re not difficult and worth the few extra minutes of prep! Plus, you can freeze some for later.
Yes – Baked Spaghetti, because why not? It turns the traditional spaghetti recipe into this delicious casserole topped with a gooey layer of melted cheese. Trust me, it’s worth the extra effort.
This Baked Ravioli is a truly easy comfort food that takes next to no planning. It’s simply layers of ravioli layered with a rich Italian sausage meat sauce, then topped with cheese and baked to perfection.
One of our fan-favorite recipes, this Lentil and Sausage Stew is an absolute classic with a double dose of protein – thanks to the lentils! We suggest making a big batch so you will have leftovers to tuck away in the fridge or freezer.
This hearty Italian Sausage Meatballs and Kale Sheet Pan Meal is chock full of deep, tangy flavors and succulent textures! It's perfect for those days when you don't feel like cooking.
Roasting is my preferred method of cooking this time of year because it’s easy and hands-off, plus it creates the most scrumptious caramelized flavors and super tender and juicy meat. Not to mention, it will help keep your kitchen warm and cozy. 😏 This recipe for Roasted Chicken and Vegetables combines budget-friendly bone-in chicken thighs with a medley of winter vegetables and an herb-infused seasonoing for a hearty meal that will keep you full and warm on cold winter nights.
Why I Love This Dish
Roasting absolutely transforms food. It caramelizes the natural sugars in the vegetables, making their flavor deep and sweet. It browns the skin on the chicken making it crispy and delicious, all while keeping the meat inside tender and juicy. Plus, all of that time in the oven allows all of the flavor of the herbs to infuse every bite. It’s ✨magical✨.
The best part, though, is that roasting is very hands-off, meaning you can go take care of other things while the food in the oven working its magic. There’s a little bit of chopping and seasoning in the beginning, but then it just goes into the oven and an hour it comes out delicious! BOOM!
Ingredients for Roasted Chicken and Vegetables
Here’s what you’ll need to make this cozy winter dinner:
Chicken Thighs: I used bone-in, skin-on chicken thighs for this recipe because they are budget-friendly and always turn out super tender and juicy. You can also use chicken drumsticks, but I would avoid boneless or skinless cuts of chicken because they will dry out with this longer cooking time (and you won’t get that beautifully crispy skin!).
Vegetables: I used a combination of potatoes, carrots, garlic, and onions to create a colorful, filling, and flavorful mix. The potatoes and carrots are firm enough to hold up to the long roasting time, the potatoes absorb all of that amazing flavor, and the garlic and onions get deliciously soft and caramelized in the process. I used tri-colored baby potatoes, but if those are out of budget you can use red potatoes cut into 1-inch pieces.
Herbs and Spices: To add flavor to the chicken and vegetables I added a hefty dose of seasonings including dried basil, dried thyme, dried rosemary, paprika, garlic powder, salt, and pepper. Every bite will have maximum flavor!
Olive Oil: Oil helps the seasoning stick to the chicken and vegetables and it also helps prevent them from drying out from the heat of the oven. Instead of shriveled dry vegetables, you’ll get tender caramelized vegetables and crispy chicken skin!
What Kind of Baking Dish to Use
You’ll want to use a very large casserole dish for the roasted chicken and vegetables so the ingredients have good exposure to the hot air. Aim for a dish that is at least 9×13 inches and around 3-4 quarts in volume. Glass or ceramic work best, but if you have a metal casserole dish you may need to reduce the cooking time slightly as the dish will heat up faster. A sheet pan will allow the ingredients to be too far spread out, causing more evaporation and less of the flavorful juices that soak into the potatoes.
How to Store Leftovers
This cozy meal makes a great meal prep, if you are feeding just yourself or have a household of two. Simply divide the chicken and vegetables into single-serving containers after cooking, then refrigerate. The chicken and vegetables will stay good for about four days in the refrigerator and can be reheated quickly in the microwave.
Preheat the oven to 425ºF. Wash and cut the baby potatoes in half (or, if using larger potatoes, cut into 1-inch pieces). Wash and slice the carrots into 1-inch pieces. Peel and cut the red onion into wedges. Peel the garlic cloves and leave them whole.
Add the olive oil, basil, rosemary, thyme, garlic powder, paprika, salt, and pepper in a bowl and stir until well combined.
Place the prepared vegetables in a large bowl and drizzle half of the seasoning over top. Toss the vegetables until they are fully coated in oil and herbs, then transfer them to a 9×13-inch or larger casserole dish.
Place the chicken thighs into the same bowl and pour the remaining oil and herbs over top. Toss until the chicken is fully coated, then nestle the chicken down into the vegetables in the casserole dish, making sure the chicken is not covered with vegetables.
Roast the chicken and vegetables in the preheated 425ºF oven for 40 minutes, then remove the casserole dish and carefully stir the vegetables. Spoon some of the liquid from the bottom of the dish over the chicken, then return the dish to the oven and roast for an additional 20 minutes or until the chicken skin is golden brown and crispy and the vegetables are browned and caramelized. Serve hot.
How to Make Roasted Chicken and Vegetables – Step by Step Photos
Preheat the oven to 425ºF. Begin by preparing the vegetables. Wash and slice 24 oz. potatoes in half (or into 1-inch pieces if using larger red potatoes). Wash and slice two large carrots into 1-inch pieces. Peel and slice one red onion into wedges. Peel four cloves of garlic and leave them whole.
Prepare the seasoning mix for the chicken and vegetables. In a bowl combine ¼ cup olive oil with 2 teaspoons dried basil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon garlic powder, ¼ teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper.
Place the prepared vegetables in a large bowl and drizzle half of the seasoning mix over top. Toss the vegetables until they are fully coated in the oil and herbs. Transfer the seasoned vegetables to a very large casserole dish.
Place four bone-in, skin-on chicken thighs (about 2 lbs.) into the same bowl and pour the remaining seasoning over the top. Toss the chicken thighs until they are fully coated.
Nestle the chicken thighs down into the vegetables in the casserole dish. Make sure the vegetables are not covering the chicken. Transfer the casserole dish to the preheated 425ºF oven.
Roast the chicken and vegetables in the oven for about 40 minutes, then remove the dish and carefully stir the vegetables in the casserole dish and spoon some of the liquid from the bottom of the dish over the chicken. Return the chicken and vegetables to the oven and roast for another 20 minutes, or until the vegetables are golden and caramelized and the chicken skin is golden and crispy.
(Garnished with parsley for color, not needed for flavor.)
Fast and easy meals are the only thing helping me survive this time of year (…or any time of year for that matter), and this super quick and creamy pasta with peas and ham was a total winner for me. It’s inspired by a classic Italian dish, Pasta alla Papalina, and follows my favorite “formula” for easy meals: pasta + butter + Parmesan + vegetable. This variation on that formula has a few extra ingredients to give it a rich finish, but it’s still just as fast and easy (hello, one pot)!
What is Pasta with Peas and Ham?
This super simple dish is based on a classic Italian dish, Pasta alla Papalina, which features fettuccine, cured ham, peas, and onions in a rich sauce made with cream and either Pecorino Romano or Parmesan cheese. For this budget interpretation, I used a diced ham steak, heavy cream, and grated Parmesan. It may not be as fancy, but it’s EASY (read no chopping!) and still super delicious.
Ingredients for Pasta with Peas and Ham
This recipe is super flexible, so here’s what I used to make my pasta with peas and ham with some possible substitutions listed for each item:
Pasta: I used ditalini (small short tubes) because we had it on hand and I thought the shape would be a good match for the green peas, but you can make this dish with literally any type of pasta you might have in your kitchen. It’s a great way to use up the odds and ends of boxes of pasta!
Sweet Peas: I used frozen sweet peas, but you can use fresh peas if you have them. Simply add the fresh peas to the boiling pasta water a few minutes earlier so they can cook with the pasta. You can also substitute the peas with another green vegetable like broccoli or spinach.
Ham: I used a simple ham steak from the grocery store that I diced up and browned in the pot for extra flavor. Ham steaks can usually be found in the refrigerated packaged meat section of the grocery store, near bacon. You could also use bacon, pancetta, or even a cured sausage for this dish.
Butter and Heavy Cream: Full-fat dairy is what makes this dish so scrumptious. I’ve made plenty of pasta dishes similar to this one with just butter, so that is an option if you don’t have the heavy cream, but I love the rich sauce that the cream creates.
Parmesan: Parmesan coats the pasta for a nice boost of nutty umami flavor. You can also use Pecorino Romano or another hard-aged cheese.
Salt and Pepper: I love the way salt and pepper sprinkled over the pasta at the end adds small pops of flavor to every bite. You can also add a pinch of red pepper flakes if you want a little kick.
How Are the Leftovers?
Quick pasta dishes like this are definitely best when made fresh, and luckily they are easy enough to whip up even when you’re short on time. The creamy sauce will tend to absorb into the pasta as it refrigerated, so if you do reheat your leftovers you might want to add an extra splash of cream or milk to add some moisture back in.
Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and cook just until tender. Add the frozen peas and continue to cook for one minute, then drain the pasta and peas in a colander.
While the pasta is cooking, dice the ham into small pieces. After draining the pasta and peas, add the diced ham and butter to the pot. Cook over medium, stirring often, until the ham has browned.
Add the drained pasta and peas back to the pot along with the heavy cream. Stir and heat over medium until the cream is hot, dissolving the browned bits off the bottom of the pot as you stir.
Remove the pot from the heat, sprinkle the grated Parmesan over the pasta, and stir to combine. Season to taste with salt and pepper, then serve.
How to Make Pasta with Peas and Ham – Step by Step Photos
Bring a large pot of water to a boil, then add 2 cups of ditalini pasta (or 8oz. of your favorite pasta shape) to the water and boil just until tender. Add 1 cup of frozen sweet peas to the water and continue to cook for one minute. Drain the pasta and peas in a colander.
While the pasta is cooking, dice one 8oz. ham steak into small pieces. After draining the pasta and peas, add the diced ham to the pot along with 1 Tbsp butter. Cook the ham over medium heat until it is browned (3-5 minutes).
Add the drained pasta and peas to the pot with the ham, along with ½ cup heavy cream. Stir and heat the pasta and cream over medium, dissolving the browned bits off the bottom of the pot as you stir. Heat and stir just until the cream is hot.
Remove the pot from the heat and sprinkle ¼ cup grated Parmesan over top. Stir to combine.
Season the pasta with salt and pepper to taste (I used about ¼ tsp of each).
And that’s it! Super easy peasy (pun intended) and delicious! Enjoy!
This easy, one-skillet Sweet Potato Hash is the perfect balance of sweet and savory flavors and hearty ingredients. It’s great for breakfast, lunch or dinner!
Spice up your weekend breakfast with this easy one-skillet Sweet Potato Hash. Made with a simple combination of sweet potatoes, breakfast sausage, peppers, and onions, it includes the perfect balance of sweet and savory flavors and hearty ingredients. Breakfast potato hash happens to be one of my favorite meals to order at a local brunch spot in town, so I loved recreating a version for Budget Bytes. This sweet potato hash recipe is super versatile so you can easily mix and match some of the ingredients with what you have in your fridge, it comes in at under a dollar per serving, and it’s great for meal prepping!
What Is Sweet Potato Hash
Sweet potato hash is a hearty, skillet meal that’s made with diced sweet potatoes, vegetables like peppers and onions, and often some type of protein, like sausage or bacon. It’s a great all-in-one meal that’s easy to whip up for breakfast, lunch, or dinner. And because it’s so versatile the toppings and variations are endless!
Ingredients For Sweet Potato Hash
Eight ingredients is all you need to make this colorful and flavorful Sweet Potato Hash. We kept things pretty simple so here’s what we used:
Sweet Potatoes: We’re using sweet potatoes for our breakfast hash simply because we like the combination of slightly sweet, mixed with savory flavors. But you can certainly use a different potato, like russet potatoes, instead. The total cook time will vary depending on which type of potato you use.
Breakfast Sausage: You can use any kind of breakfast sausage for this recipe. We opted for a regular mild sausage, but feel free to use a hot sausage, turkey sausage, or even an apple maple sausage would be really good!
Bell Pepper and Onion: I love the combination of peppers and onions in savory recipes. They both add the perfect amount of flavor and texture to this dish. But you don’t have to stop here, if you have some extra veggies hanging out in the fridge like spinach or mushrooms feel free to add those too! This recipe is very versatile.
Seasoning: Smoked paprika, garlic powder, salt and pepper compliment the sweetness of the sweet potatoes perfectly. The rest of the spices comes from the breakfast sausage giving this breakfast skillet hash lots of flavor!
Topping Ideas
Customize it! There are so many fun & tasty toppings you can add to your sweet potato hash to give it even more depth and flavor. Here are a few suggestions:
Fried, scrambled, or soft-boiled egg
Fresh avocado
Fresh parsley or sliced green onions
Salsa
Shredded cheese
Sriracha
Red pepper flakes
Storing & Reheating
If you happen to have any leftovers or if you just want to meal prep your breakfast for a few days, this sweet potato hash stores very well in the fridge. Just store the leftovers, minus the egg, in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy just reheat the hash in a skillet over the stovetop or in the microwave, then if desired, top with a fresh fried egg! Breakfast is served!
This easy, one-skillet Sweet Potato Hash is the perfect balance of sweet and savory flavors and hearty ingredients. It's great for breakfast, lunch or dinner!
Wash, peel, and dice the sweet potatoes. Dice the onion and the red bell pepper. Set the vegetables to the side.
In a large non-stick skillet, crumble the breakfast sausage and cook over medium heat. Cook the sausage until it’s almost completely browned. Add the diced onion and continue cooking until the onion is translucent and the sausage is fully browned. Remove the sausage and onions to a separate plate and set it to the side.
In the same skillet, add the cooking oil and the diced sweet potatoes. Cook the sweet potatoes over medium heat for 10-12 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.
Now add the diced red bell pepper, salt, black pepper, garlic powder, and smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3-5 minutes or until the sweet potatoes are now fork tender.
Add the cooked sausage and onions back to the skillet and combine with the sweet potatoes and peppers. Cook for 1-2 more minutes to allow the sausage to reheat with the rest of the hash.
Serve this sweet potato hash with fresh parsley, sliced avocado, or any of your favorite toppings!
How to Make Sweet Potato Hash – Step by Step Photos
Wash, peel, and dice 1 1/2 lbs. of sweet potatoes. Dice one onion and one red bell pepper. Set the vegetables to the side.
In a large skillet, crumble 8 oz. of breakfast sausage and cook over medium heat. Cook the sausage until it’s almost completely browned. Add the diced onion and continue cooking until the onion is translucent and the sausage is fully browned.
Remove the cooked sausage and onions to a separate plate and set it to the side.
In the same skillet, add 1/2 Tbsp of cooking oil and the diced sweet potatoes. Cook the sweet potatoes over medium heat for 10-12 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender at this point as they will continue to cook in the next step.
Add the diced red bell pepper, 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp of smoked paprika to the skillet. Stir together with the sweet potatoes until combined. Cook for an additional 3-5 minutes or until the sweet potatoes are fork tender.
Add the cooked sausage and onions back to the skillet and combine with the sweet potatoes and peppers.
Cook for 1-2 more minutes to allow the sausage to reheat with the rest of the hash.
And that’s it! Breakfast (lunch or dinner) is served. Serve this sweet potato hash with fresh parsley, sliced avocado, and any of your favorite toppings. Enjoy!
Chicken noodle soup is great and all, but have you tried Italian Wedding Soup?? This classic soup shares a lot of the same cozy ingredients as chicken noodle soup, but with one huge advantage: tender and flavorful homemade meatballs! The meatballs are packed with herbs and spices that flavor the soup and make this Italian Wedding Soup recipe extra special. So if you want to change up your winter soup game, give this Italian Wedding Soup a try! I think you’re really going to like it.
What Is Italian Wedding Soup?
This hearty soup is a combination of vegetables, greens, meatballs, and pasta all simmered in chicken broth to make an incredibly flavorful and filling soup. And, contrary to how it may sound, Italian Wedding Soup is not named so because it’s typically served at weddings. The name is actually a mistranslation of its Italian name, minestra maritata, which translates directly to “marriage soup,” referring to the marriage of ingredients in the soup.
There’s also some disagreement over whether this dish originated in Italy or Spain, as it is popular in both regions of the world. As with most dishes that have been around for generations, there are many different variations, and today we’re making my interpretation based on what I have available, but if you’d like to make an authentic Italian Wedding Soup, check out this version from The Kitchen Whisperer.
Ingredients for Italian Wedding Soup
Here’s what you’ll need to make a big cozy pot of Italian Wedding Soup:
Vegetables: This soup starts with a classic mix of soup vegetables like onion, garlic, carrots, and celery. Later I add in some fresh spinach, although traditional Italian wedding soup usually uses escarole as the green element.
Chicken Broth: Chicken broth makes up the bulk of this soup, so make sure you’re using a good quality broth or stock that has a lot of flavor. We like to use Better Than Bouillon to make broth because it’s inexpensive and has tons of flavor.
Pasta: You can use any small-shaped pasta here. We had some leftover pearl couscous in the studio that I wanted to use up, so I used that, but you could also use acini de pepe (very similar to large pearl couscous), orzo, ditalini, pastina, or any other tiny-shaped pasta.
Italian Sausage: I use Italian sausage as the base for my meatballs because it’s already pre-seasoned and makes every meatball super flavorful.
Breadcrumbs: Breadcrumbs help bind the meatballs and keep them moist and tender.
Egg: Egg combines with the breadcrumbs to act as a binder for the meatballs.
Parmesan: Parmesan gives extra umami and flavor to the meatballs.
Seasoning: To keep things simple, we season both the meatballs and soup with a pre-made Italian seasoning blend, plus a little extra salt and pepper as needed!
What Else Can I Add?
If you want to “soup up” your Italian Wedding Soup and take it to the next level, try adding a few Parmesan rinds to the soup as it simmers for extra umami in the broth, or top each bowl with a heaping dose of freshly grated Parmesan. Use homemade chicken stock for the broth to make this soup extra special, or you can also experiment with thickening the broth with a whisked egg. One final twist that I love doing with a lot of soups is adding a squeeze of fresh lemon at the end to brighten it all up!
How to Cook the Meatballs
You have a few options when it comes to cooking the meatballs for this soup. The easiest method, and the method that I think creates the juiciest meatballs, is to simply add the raw meatballs to the simmering soup and allow them to simmer in the liquid until cooked through (about 10-15 min.).
The only drawback to boiling the meatballs in the soup is that this method does not create any pretty browned color on the surface of the meatballs. If the appearance of the meatballs is important to you, you can sauté the meatballs in a hot skillet with some butter until browned on the outside, then add them to the soup and simmer until cooked through.
Begin by making the meatballs. Combine the breadcrumbs, Parmesan, Italian seasoning, salt, and pepper in a bowl.
Add the Italian sausage, breadcrumb mixture, and egg to a large bowl and use your hands to mix them together until evenly combined. Divide and shape the mixture into 32 small meatballs, about 1 Tbsp each. Set the meatballs aside.
Finely dice the onion, carrots, and celery, and mince the garlic. Add the olive oil to a large soup pot and heat over medium. Add the onion and garlic and sauté until the onion is soft. Add the carrot and celery and continue to sauté for a few minutes more, or until the celery begins to soften.
Add the Italian seasoning and chicken broth to the soup, stir to combine, then place a lid on top and bring it up to a boil.
Once the soup is boiling, add the meatballs to the soup and continue to boil until the meatballs are cooked through (about 10 minutes). Or, if you prefer browned meatballs, you can cook them in a skillet with butter first over medium heat until browned on the outside, then transfer to the boiling soup to finish cooking.
Add the pasta to the soup and continue to boil until the pasta is tender (about 7 minutes).
Finally, stir in the fresh spinach until wilted. Give the soup a taste and adjust the seasonings to your liking. Serve hot and enjoy!
*Use any very small-shaped pasta like acini de pepe, pearl couscous, orzo, ditalini, pastina, or any other tiny-shaped pasta. If using a slightly larger pasta, you may want to increase the quantity to one cup.
How to Make Italian Wedding Soup – Step by Step Photos
Prepare the meatballs first. In a bowl, combine ¼ cup plain breadcrumbs, ¼ grated Parmesan cheese, ½ tsp Italian seasoning, ⅛ tsp salt, and ⅛ tsp pepper.
Add one pound of ground Italian sausage (hot, sweet, or mild) to a large bowl along with the breadcrumb mixture, and one large egg. Use your hands to mix these ingredients until evenly combined.
Divide and shape the mixture into 32 small meatballs, about 1 Tbsp each. Set the meatballs aside.
Chop one yellow onion, finely dice three stalks of celery and three carrots, and mince two cloves of garlic
Add the onion and garlic to a large soup pot with 2 Tbsp olive oil. Sauté over medium heat until the onions are soft. Add the carrot and celery and continue to sauté for a few minutes more, or just until the celery begins to soften. Add one tsp of Italian seasoning and six cups of chicken broth, then stir to combine. Place a lid on top and allow the soup to come up to a boil.
Add the meatballs to the boiling soup and boil for about 10 minutes, or until cooked through. Or, if you want browned meatballs, melt a tablespoon of butter in a large skillet over medium heat, then add the meatballs and brown them on each side. It’s okay if they’re not cooked through, you can add them to the simmering soup to finish cooking.
Make sure the soup is still boiling, then add ½ cup of a tiny-shaped pasta like acini de pepe, pearled couscous, ditalini, pastina, or orzo. Simmer the pasta in the soup until tender (about 7 minutes).
Finally, add about 4 cups of fresh spinach to the soup and stir it in until wilted (this should only take about a minute).
Give the soup a final taste and adjust the salt or other seasonings to your liking.
Serve hot and enjoy every cozy and hearty spoonful!
Y’all, I’m on a roll with these simple, cozy, soup recipes! I had one extra ham hock left over from making Split Pea Soup a few weeks ago, so I decided to test a simple Navy Bean Soup recipe. I used dry, uncooked navy beans because they’re more economical than canned beans and you can infuse a lot of flavor into them. Then I just paired the navy beans with some vegetables, a smoked ham hock, and lots of herbs and spices. The results…a hearty, creamy, and absolutely delicious navy bean soup! Trust me, you’ll be blown away by how flavorful this soup is and just how easy it is to make!
INGREDIENTS FOR NAVY BEAN SOUP
Here are the ingredients you’ll need to make this comforting & delicious navy bean soup:
Navy Beans – We start things off with dry, uncooked navy beans. Navy beans are creamy and break down easily in the soup.
Vegetables – A combination of aromatics like onion, celery, carrots, and garlic are sautéed with a little bit of olive oil to add a great base layer of flavor and depth to the soup.
Ham Hock – Ham and beans just go together like peanut butter and jelly!😄 The smoked ham hock we used infused a ton of smoky, salty, flavor into the navy beans! We also tested this recipe with just regular diced ham, but it did not provide the same type of rich flavor as a ham bone. However, smoked turkey wings are a great alternative to use if you don’t want to use ham.
Spices – A combination of dried spices like thyme, oregano, and smoked paprika adds a rich color and wonderful flavor to the soup.
Chicken Broth – Make sure you use a good quality chicken broth as a lot of the soup flavor will come from the broth. We use Better than Bouillon for our broth.
Do I Need To Soak Navy Beans Overnight?
Although it’s not mandatory, we did soak the navy beans overnight to help soften the beans and speed up the cooking process. You could also do a quick soak method if you are pressed for time.
To do the “quick soak method” start by giving the dry beans a quick rinse with cold water in a colander. Remove any stones or debris that you see. Next add the navy beans to a large pot and cover with water. Bring the pot to a boil over high heat. Once boiling, continue to cook, uncovered, for 2 minutes. After 2 minutes, remove the pot from the heat, cover the pot with a lid, and allow the beans to soak in the hot water for 1 hour. Drain and rinse the beans well before cooking!
Storing Leftovers
This navy bean soup recipe makes a big batch, so save the leftovers for lunch the next day or freeze for later. You can store the soup in an airtight container in the refrigerator for up to 4-5 days. Or freeze in freezer-safe containers for up to 3 months.
Start by soaking the dry navy beans overnight. Place the beans in a bowl, cover them with cold water, and place the bowl in the refrigerator. The next day, drain and rinse the beans.
Dice the onion, the carrot, and the celery stalk. Mince the garlic cloves.
Sauté the onion, carrot, celery, and garlic in a large soup pot or Dutch oven with olive oil over medium heat, until the onions are soft and translucent.
Add the soaked & drained beans, ham hock, dried thyme, dried oregano, dried rosemary, smoked paprika, black pepper, and chicken broth to the pot. Gently stir to combine all the ingredients.
Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer, stirring occasionally, until the beans are tender and begin to break down (approximately 1.5 hours). Flip the ham hock over once or twice, while the soup is simmering, so that it gets even exposure to the hot liquid.
Once the beans are tender, remove the ham hock and pull the meat from the bone, then add the ham meat back to the soup.
Now mash some of the beans against the side of the pot and stir the mashed beans back into the soup. Continue to simmer the soup uncovered for about 30 minutes to reduce some of the liquid and to thicken the soup further.
Taste the soup and add salt, if needed. I ended up adding 1/4 tsp of salt after tasting. The amount of salt needed will depend highly on the type of broth used. Serve hot with some crusty bread for dipping and enjoy!
Start by soaking the navy beans overnight. Place 1 lb. of dry navy beans in a bowl, cover them with cold water, and place the bowl in the refrigerator. The next day, drain and rinse the beans.
Dice one onion, one carrot, and one celery stalk. And mince two garlic cloves.
Sauté the onion, carrot, celery, and garlic in a large soup pot or dutch oven with 2 Tbsp olive oil over medium heat, until the onions are soft and translucent.
Now add the soaked & drained beans, 1 ham hock, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp dried rosemary, 1/2 tsp smoked paprika, 1/4 tsp freshly ground black pepper, and 6 cups of chicken broth to the pot. Gently stir to combine all the ingredients.
Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer, stirring occasionally, until the beans are tender and begin to break down (approximately 1.5 hours).
Once the beans are tender, remove the ham hock and pull the meat from the bone.
Then add the ham meat back to the soup.
Now mash some of the beans against the side of the pot and stir the mashed beans back into the soup. Continue to simmer the soup uncovered for about 30 minutes to reduce some of the liquid and to thicken the soup further.
Taste the soup and add salt, if needed. I ended up adding 1/4 tsp of salt after tasting. The amount of salt needed will depend highly on the type of broth used. Garnish with some fresh chopped parsley (optional). Now the only thing left to do is enjoy a big bowl of this cozy navy bean soup with some crusty bread for dipping and soaking up all that yumminess! Enjoy!
Meal prepping is probably the only way I make it through the holidays (or any month of the year, TBH) without losing it. 😅 So here’s a really easy bulk meal prep protein that you can use for multiple meals throughout the week. This Crock Pot Salsa Chicken recipe is such a classic, it’s incredibly easy (no chopping!), and only takes a handful of ingredients to prepare. Plus, there are several ways you can customize salsa chicken if you want to change it up a bit! Bookmark this one, folks, because you’re going to want to make it again and again!
Crock pot salsa chicken has been around for ages. In fact, a fancier version of it has been a reader favorite on Budget Bytes since 2011, but you need to know that in its most basic form, it’s still amazing. It’s just too good and too easy to not share. Just wait until you see all the ways you can use this saucy, spicy, super-flavorful shredded chicken!
Ingredients for Salsa Chicken
When I say this salsa chicken recipe is simple, I mean it! Here are the only ingredients you’ll need to make Crock Pot Salsa Chicken:
Chicken Breast: I love the way white meat chicken breast shreds, but if you’re more of a thigh person you can definitely do this with thighs, too. Thighs are a bit more forgiving with the cooking time and the sauce will be extra rich!
Salsa: This is the main flavor component for this recipe, so make sure you use a really good salsa. I love to use a smoky salsa to add even more depth of flavor. I used Kroger’s Private Selection brand Taqueria Style Salsa, but you can use different salsa flavors to switch it up!
Chili Powder: A one-stop shop for flavor, basic chili powder brings a lot of bang for your buck and really deepens the flavor in the sauce.
Onion Powder & Garlic Powder: To add even more depth to the flavor, I added a little dose of onion and garlic powder for good measure. Using these two ingredients helps round out the flavor without having to chop a single vegetable!
How to Use Crock Pot Salsa Chicken
One of the reasons I love this salsa chicken so much is that you can make one batch and then use it for multiple meals throughout the week. I love to use this shredded salsa chicken for tacos, bowl meals (with rice, cheese, beans, etc.), nachos, burritos, salads, in casseroles, to top a baked potato, or even as a base for a soup!
Salsa Chicken Add-Ins
The simplicity of Salsa Chicken makes it perfect for customizing with add-ins. Here are some other ingredients you can add to make it different every time:
Beans: Try adding a drained can of beans, like black beans, pinto beans, or even kidney beans.
Vegetables: Add more color and texture to the mix with diced onion, jalapeño, bell peppers, or corn.
Cream Cheese or Sour Cream: Give your salsa chicken a creamy finish by stirring in some cream cheese or sour cream after cooking.
Lime & Cilantro: Stir fresh lime juice and cilantro into the salsa chicken after cooking for a fresh finish.
Spices: Switch up the spices and add something smoky like chipotle chile powder, or your favorite taco seasoning mix.
And don’t forget, you can change the flavor of salsa chicken by using different kinds of salsa! Try a spicy mango salsa, salsa verde, or even a smoky peach salsa for fun!
How to Store Leftovers
This salsa chicken recipe is perfect for meal prep. It stays good in the refrigerator for 3-4 days, but it can also be frozen! To freeze, chill it completely in the refrigerator first, then transfer to the freezer and store for up to three months. I like to divide it into single portions before freezing so I can thaw only the amount I need each time. Thaw the salsa chicken overnight in the refrigerator, then reheat either in a sauce pan over medium, stirring frequently, or in the microwave.
Place the chicken breasts in the slow cooker. Sprinkle the chili powder, garlic powder, and onion powder over the chicken, then pour the salsa on top.
Place the lid on the slow cooker and cook on high for 2.5 hrs or low for 5 hours.
Test the chicken to make sure it's tender enough to pull apart with a fork. If not, replace the lid and cook for an additional 30 minutes on high or one hour on low.
Shred the chicken with two forks and stir to combine with the salsa and liquid in the pot. Serve hot or refrigerate until ready to use. Add the salsa chicken to your favorite tacos, burritos, nachos, salads, and more!
Place three boneless, skinless chicken breasts in a crock pot and sprinkle 2 tsp chili powder, ½ tsp garlic powder, and ½ tsp onion powder over top.
Pour 16oz. of your favorite salsa over the chicken in the crock pot. (I used Kroger’s Private Selection brand Taqueria Style Salsa).
Place the lid on the crock pot and cook on high for 2.5 hours, or low for 5 hours. Test the chicken to make sure it’s tender enough to pull apart with a fork. If not, replace the lid and cook for an additional 30 minutes on high or one hour on low. After cooking it will look a little watery, but don’t worry! Once the chicken is shredded it turns into a nice sauce that coats everything.
Use two forks to shred the chicken and stir it into the sauce in the slow cooker.
Once the chicken is shredded, give it a taste and adjust the seasonings if needed. And that’s it! The crock pot salsa chicken recipe is complete and you’re ready to eat!
A bowl meal with rice, cheese, and any other fun toppings you have on hand is such a great budget-friendly meal!
Kick up your Taco Tuesday recipe game with these fiery and deeply flavorful Chipotle Chicken Tacos! This easy recipe is fast, filling, and perfect for meal prep. It’s also a breeze to scale up, and you can even make it a little heartier by serving it with sides of Tomato Rice and Quick Seasoned Black Beans. Plus, it’s only a little over a dollar per serving. I’m telling you, this one is clutch!
What Are Chipotle Chicken Tacos?
The base of this easy taco recipe is pulled chicken that’s been cooked in a fiery chipotle adobo sauce. A chipotle is a jalapeno pepper that’s smoked and dried. It has deep, earthy flavors and a bit of kick. When you buy chipotles in adobo, the adobo refers to the vinegary sauce the chiles are rehydrated in.
While you can eat Chipotle Chicken Tacos as is, I pair them with Pineapple Salsa, which cuts beautifully through the fattiness of the chicken. Keep in mind that you can use this chicken for more than just tacos! Mix pulled Chipotle Chicken into soups, rice, salads, and wraps. Use it as a topping for Nachos or Pizzas. There’s so much you can do with it.
Ingredients For Chipotle Chicken Tacos
Here’s what you’ll need to make Chipotle Chicken Tacos:
Chicken Thighs: Thighs are the cut of chicken we’re working with because they’re flavorful, fatty, and forgiving. Chicken breasts are more expensive, but they will still work here. I like to add a tablespoon of butter to the mix if I’m working with white meat to help keep it from drying out.
Garlic and Onion: Aromatics help scent and flavor our chicken. Substitute the garlic with ½ teaspoon of garlic powder and the onion with 1 tablespoon of onion powder or 3 tablespoons of onion flakes.
Bay Leaf: Adds depth to our braising broth, but feel free to skip it if you don’t have any.
Chipotles in Adobo: Add a spicy kick and deep smoky flavors to the sauce. If you want something with less kick, sub with our Enchilada Sauce recipe.
Corn tortillas: Are the base of our taco and hold everything together. Feel free to sub with flour tortillas or even pitas!
Pineapple Salsa: This tangy, fresh, and slightly sweet salsa pairs beautifully with the smoky and spicy flavors of the saucy chipotle chicken, as well as adding color and texture to the taco.
How To Serve Chipotle Chicken Tacos
This recipe is one of my favorites for a family-style taco night. I load the table with a platter of warm tortillas, a big bowl of pulled chipotle chicken and smaller plates loaded with garnishes like fresh cilantro, radish slices, Sour Cream, Guacamole, and Pineapple Salsa! You can also serve Pico De Gallo or Cowboy Caviar. Make this an even heftier meal with Tomato Rice and Quick Seasoned Black Beans.
How To Store Chipotle Chicken Tacos
Store pulled chicken in an airtight container for up to three days. You can freeze the chicken in an airtight container with a sheet of parchment or plastic directly on the surface of the chicken for up to 3 months. Thaw overnight in the fridge before reheating in a microwave or a pan set over medium heat until steaming.
Add the chicken thighs, 2 cloves of garlic, 1/2 of the onion, bay leaf, peppercorns, and salt to a pan, then add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.
Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.
Add oil to a saucepan on medium heat. Dice the remaining ½ onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.
Once the onions and garlic are fragrant, chop the chipotles in their sauce and add them to the pan. Stir well to incorporate. Then add the pulled chicken and 1/4 cup of the reserved broth. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir. Once the sauce has thickened to a velvety consistency, take the chicken off the heat.
To make the pineapple salsa, finely chop the pineapple, onion, jalapeño, and cilantro. Combine the chopped pineapple, onion, juice of one lime, cilantro, and salt to taste.
Assemble the tacos. Add 1/4 cup of pulled chicken to a corn tortilla and top with pineapple salsa. Serve these babies up and enjoy a weeknight win!
How to Make Chipotle Chicken Tacos – Step by Step Photos
Add 4 boneless skinless chicken thighs, 2 cloves garlic, 1/2 of a yellow onion, 1 bay leaf, 4 peppercorns, and 1 teaspoon salt to a pan and add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.
Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.
Add oil to a saucepan on medium heat. Dice the remaining half onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.
Once the onions and garlic are fragrant, chop 2 ounces of chipotles in their sauce and add them to the pan. Stir well to incorporate.
Then add the pulled chicken and 1/4 cup of the reserved broth to the skillet. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir.
Once the sauce has thickened to a velvety consistency, take the chicken off the heat.
Tender chicken thighs simmered in a rich gravy and topped with fluffy dumplings makes these chicken and dumplings the perfect comfort food for cold nights.
I’m thoroughly obsessed with this chicken and dumplings recipe. This is some serious comfort food and I’m all about comfort food. 😅 We’re talking tender chicken thighs cooked in a rich gravy with a medley of colorful vegetables and then topped with tender, fluffy, and flavorful dumplings. This recipe is so cozy that eating a bowl of these chicken and dumplings feels like being wrapped up in a big warm hug. And the best part? They’re made 100% from scratch. 🙌 Ugh, brb, I need to go make another batch because my mouth is WATERING.
What Are Chicken and Dumplings?
Chicken and dumplings can mean different things depending on where you live, but they’re always super cozy, filling, and comforting. While they usually always have tender chicken smothered in a savory gravy as their base, the dumplings can either be a thick noodle, or a pillowy biscuit steamed on top of the gravy. I love both versions, but today we’re making the pillowy cloud dumplings!
Ingredients for Chicken and Dumplings
Here’s what you’ll need to make these delicious chicken and dumplings:
Chicken: I used boneless, skinless chicken thighs because they’re almost impossible to overcook and they always stay moist and tender, making this recipe foolproof. You can use chicken breast if you prefer, just be careful not to overcook the chicken.
Vegetables: A mix of onion, garlic, carrot, and celery provides the flavor base for the gravy, as well as adds a ton of color and texture to the dish.
Butter and Flour: A butter and flour roux is used to thicken the gravy and add a ton of rich flavor to the gravy.
Herbs: Parsley, thyme, rosemary, sage, and pepper create a classic chicken soup flavor profile that is extra warm and cozy.
Chicken Broth and Milk: The gravy is made with a combination of broth and milk for tons of flavor and a creamy finish.
Dumplings: The dumplings are made with a simple mix of flour, milk, melted butter, herbs, baking powder, salt, and sugar. They come together in minutes with very little mixing required!
How to Store the Leftovers
Leftover chicken and dumplings are SO delicious, so make sure to save some for lunch the next day! Simply divide the leftovers into single-serving containers and refrigerate. The gravy will get quite thick when refrigerated, but they’re still delicious! Chicken and dumplings will stay good in the refrigerator for about 3-4 days.
You can also freeze the chicken and dumplings. Once chilled in the refrigerator, transfer the chicken and dumplings to the freezer and store for 2-3 months. To reheat the frozen chicken and dumplings either thaw in the refrigerator overnight before microwaving until hot, or use the defrost function on the microwave.
Tips for Fluffy Dumplings
Make sure the dumpling batter is moist enough. It should be a soft, sticky, scoopable dough. If it’s too dry, the dumplings won’t be able to puff up as much.
Make sure the gravy is simmering before adding the dumplings. The dumplings need the steam action from the simmering gravy to cook and fluff up.
Keep the lid on the pot the entire time the dumplings are cooking (this holds in the steam and ensures they cook from all sides.
Don’t make the dumplings too big. They’ll double in size as they cook and larger dumplings will take much longer to cook.
Heat the olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown on each side. The chicken does not need to be cooked through at this point, just make sure they get very brown on the outside. Transfer the partially cooked chicken to a clean bowl.
After removing the chicken from the skillet, add the diced onion and minced garlic and sauté over medium heat until the onions have softened. Stir to dissolve the browned bits off the bottom of the skillet as the onions cook.
Add the diced carrot and celery to the skillet with the onion and garlic and continue to sauté for about five minutes more.
Add the butter and flour to the skillet and stir until the butter has melted and created a paste with the flour that coats the vegetables. Continue to cook and stir this mixture for about two minutes.
Add the parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk to the skillet. Turn the heat up to medium-high and continue to stir and cook until the mixture comes up to a simmer and thickens into a gravy.
Dice the chicken and add it back to the skillet with the vegetables and gravy. Cover with a lid and let the chicken simmer in the gravy over medium heat while you prepare the dumplings.
Dumplings
To prepare the dumplings, combine the flour, parsley, sugar, salt, baking powder, garlic powder, and pepper in a bowl.
Pour the milk and melted butter into the flour mixture, then stir until a soft, scoopable batter is formed. Do not over stir.
Remove the lid from the chicken and gravy and drop the dumpling batter onto the surface of the gravy in 2 tablespoon dollops. You should get about 12 dumplings.
Make sure the gravy is still simmering, then place the lid back on the skillet and allow the dumplings to simmer for 15 minutes. Make sure they're simmering the entire time. After 15 minutes the dumplings should have doubled in size and will be fluffy and cooked in the center. Serve hot and enjoy!
Add 1 Tbsp olive oil to a large deep skillet and heat over medium. Once hot, add four boneless, skinless chicken breasts to the pan and allow them to brown very well on each side. The chicken doesn’t need to cook through at this point, just make sure it gets very brown. Remove the browned chicken to a clean cutting board and set aside.
Add two minced cloves of garlic and one diced yellow onion to the skillet and sauté over medium heat until the onions are softened. Add two diced carrots and two diced celery stalks and continue to sauté over medium for 2-3 minutes more.
Add four tablespoons of butter and ¼ cup of all-purpose flour to the skillet. Continue to stir and cook over medium heat. The butter will melt and combine with the flour to create a sort of paste that coats the vegetables. Continue to cook this mixture for about two minutes more.
Add 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, ½ tsp salt, ¼ tsp pepper, 2 cups chicken broth, and 1 cup milk to the skillet. Whisk the ingredients together, making sure to dissolve any browned bits from the bottom of the skillet. Turn the heat up to medium-high and allow this mixture to come back up to a simmer, at which point it will thicken into a gravy.
Once the mixture has thickened to a gravy, dice the chicken thighs and stir them back into the skillet. Cover with a lid and allow the chicken to simmer in the gravy while you prepare the dumplings.
To make the dumplings, stir together 1 cup all-purpose flour, ½ tsp salt, 1.5 tsp baking powder, ⅛ tsp garlic powder, ⅛ tsp pepper, 1 tsp dried parsley, and ½ tsp sugar in a bowl. Melt 2 Tbsp butter and combine it with ½ cup milk. Pour the milk mixture into the flour mixture.
Stir the wet and dry ingredients together until it forms a soft, sticky dough. It should be soft enough that you can easily scoop it with a spoon.
Make sure the gravy is fully simmering, then drop the dumpling dough into the gravy in 2 Tbsp portions. The dumplings will expand quite a bit as they steam, so don’t worry that they don’t fully cover the surface.
Place the lid on the skillet and allow the dumplings to steam in the simmering gravy for 15 minutes without lifting the lid. Make sure the gravy is simmering the whole time. After 15 minutes they should be about double in size. Cut one open to make sure it’s fluffy all the way through.
Serve the chicken and dumplings hot and enjoy! (shown garnished with parsley for color)
Ground turkey sometimes doesn’t get the credit it deserves. It’s a great alternative to ground beef, and with rising grocery prices, you can often find it cheaper than ground beef too! I keep ground turkey stashed in my freezer all the time so I can make some of my favorite recipes including hearty turkey chili and turkey taco salad. So just in case you need a little inspiration from the Budget Bytes team, we’re sharing all of our favorite Ground Turkey recipes for you to enjoy!
Let us know which one is your favorite below, and make sure to save this page so you can reference it later! ;)
One of the quickest dinners around, this Turkey Taco Skillet can be served over rice as a bowl meal, scooped up by tortilla chips, or stuffed into a tortilla for a quick burrito!
When you’re craving spaghetti and meatballs but the price of ground beef is through the roof, make these tender and delicious Turkey Meatballs! They’ll hit that craving every time.
If you’re looking for a light meal prep for workday lunches, you’ve got to give these Mediterranean Turkey Bowls a try! They come together quickly, hold up well in the fridge, and are so refreshing.
If you like a little more color and texture in your bowl of chili, make a pot of this Turkey Chili. It’s chock-full of vegetables, beans, and hearty ground turkey, making the most wonderfully cozy and filling dinner.
Change up your burger game with these Mediterranean Turkey Burgers. They’re full of colorful and flavorful ingredients and are topped with a tangy garlic dill sauce, red onion, and crunchy cucumbers.
Tender baked sweet potatoes smothered with turkey and bean chili, then topped with melty cheddar. Turkey Chili Smothered Sweet Potatoes are an easy dinner!
If fall could be represented in one dish, it would probably be these Turkey Chili Smothered Sweet Potatoes. The smoky-spicy flavor of the turkey chili pairs perfectly with the subtle sweetness of the sweet potatoes for a match made in heaven.
Who doesn’t love a sheet pan meal? Serve these Sheet Pan BBQ Meatballs over a bowl of rice for an easy and delicious weekday dinner with very little cleanup.
This super easy Ground Turkey Stir Fry is a delicious and versatile answer to busy weeknight dinners. Try the suggested variations to make it your own!
One of my favorite meal preps of all time, this Ground Turkey Stir Fry is incredibly versatile! Toss in any veggie you have, customize the sauce to your liking, and you can have a different meal every time.
Maple Sage Breakfast Sausage is an easy way to make your weekend breakfast a little extra special, or to meal prep your breakfast protein for the week!
You don’t even know how good breakfast sausage can be until you’ve made your own homemade Maple Sage Breakfast Sausage. And it’s easy. Impress your loved ones or house guests with this homemade sausage next weekend.
These incredibly simple Turkey and Stuffing Meatballs have been a reader favorite for years. They’re perfect as a party appetizer, or even as a main dish served with some mashed potatoes, green beans, and cranberry sauce.
Hoisin Stir Fry Bowls with a rich and spicy peanut sauce are a fast answer to dinner with tons of color, texture, and flavor. Use pork, chicken, or turkey!
Stir fry bowls are always an easy go-to for lunch or dinner and these Hoisin Stir Fry Bowls are no exception. Make them for your weekday lunches and you won’t be tempted to order out!
The Easiest Burrito Bowl Meal Prep that you can put together in about 30 minutes with minimal cooking, chopping, and nothing to pack on the side. Lunch can be easy and tasty!
Have we mentioned that ground turkey is great for meal prep? 😅 It’s perfect for a classic Burrito Bowl, whether you want to go simple or dress it up with tons of fun toppings.
These Green Chile Turkey Burgers can’t be beat for a fast, flavorful weeknight dinner. Healthy, ready in about 30 minutes, and full of southwest flavor.
These Mini Garden Turkey Loaves are packed with flavorful and nutritious shredded vegetables for a colorful and vibrant spin on the traditional meatloaf.
These cute little ground turkey loaves have been a reader favorite for years because they’re perfectly portioned, full of veggies, and freeze well for quick reheatable meals later!