This Chicken Taco Salad is a fresh and healthy dinner idea that’s loaded with flavor. It’s packed with crunchy iceberg lettuce, tender chicken breast, cheddar cheese, tortilla strips, and all the best taco toppings!

Enjoy more fresh and fun salad recipes like Dorito Taco Salad, Chicken Caesar Pasta Salad and Easy Broccoli Salad.

As some of you know, I am not a big salad eater. But I’m going to be honest…I could eat this Chicken Taco Salad every single day of my life and never get tired of it.

It’s light, fresh, cheesy, a little spicy, and loaded with all of your favorite taco toppings. I mean, what’s not to love?!

This taco salad recipe works well as a lunch, dinner, or double it up to serve at a potluck. I never get tired of it! So far, everyone I’ve served it to has always asked for seconds (even if they’re full after their first plate).

Why we love this Chicken Taco Salad:

• Versatile: The great thing about salads is that they are super customizable. You can add or subtract anything you want. It’s all up to you and your taste buds!
• Filling: The chicken in this salad combined with all of the fresh veggies keeps you nice and full. You can always toss in some black beans for even more protein.
• Flavorful: The chicken is cooked in chicken broth and taco seasoning to really seal the deal on that bold, savory flavor.

Chicken Taco Salad Ingredients Needed:

• Chicken Broth: I use low sodium chicken broth so it’s not overly salty.
• Chicken Breasts: I use boneless and skinless chicken breasts since that’s usually what I have around, but feel free to use boneless, skinless chicken thighs if that’s what you have.
• Taco Seasoning: I like to use a low sodium taco seasoning as well so that I can control the amount of salt going into my salad. You can always add more to taste but you can’t take any out!
• Lettuce: I always recommend giving your lettuce a little rinse with water before using it, just in case there’s any residue.
• Chips: Tortilla chips (any brand works) gives the whole salad the most satisfying crunch ever. Choose your favorite brand or swap them out for Doritos!
• Cheese: Shredded cheddar cheese is my personal favorite but you can feel free to use really any cheese you like best.
• Veggies: I like to dress my taco salad up with all kinds of veggies! Corn, avocado slices, red onions and red bell peppers are the best.
• Salsa: Use any brand you like best or my favorite Homemade Salsa recipe!

How to make Chicken Taco Salad

Making the chicken for this taco salad takes just a few minutes! For more details about ingredients and instructions, scroll on down to the recipe card.

• Cook the chicken. Add chicken broth, chicken, and taco seasoning to a skillet over medium-high heat. Bring to a simmer then reduce the heat to low. Cover and cook for about 15-20 minutes until fully cooked.
• Let the chicken rest at room temperature for just about 5-10 minutes. You can slice it or shred it with two forks. Add the lettuce to a bowl then top with the cooked chicken and whatever other toppings you desire.

Chicken Taco Salad Variations and Substitutions

• Lettuce: I love the crunch of iceberg lettuce, but romaine or green leaf would work as well. Feel free to also throw in some spinach or chopped kale too!
• Dressing: I’m not a huge fan of salad dressings so I usually douse my chicken taco salad in some Homemade Salsa or Mango Salsa. I’ve also even used store-bought Catalina dressing before!
• Cheddar Cheese: Cheddar is a classic but you can mix it up and use any other cheese, if preferred. Try Cojitta, feta, a Mexican cheese blend, you name it.
• Tortilla Strips: I found some Sante Fe-style tortilla strips that are delicious (and ultra crunchy), but regular tortilla chips work as well. You can also use Doritos, nacho chips, or even mild-flavored Takis.

How to store Chicken Taco Salad

Once it’s totally assembled, this taco salad with chicken is best served immediately or within a few hours. However, you can certainly prepare elements of it ahead of time! Here’s how:

• Make your chicken ahead of time and store it in the fridge for 3-4 days or in the freezer for 2-3 months. If it’s frozen, thaw it in the fridge overnight so it’s ready to go when you want to assemble your salad. You can heat it up but I usually prefer cold meat on salad anyway.
• Shred your cheese in advance or keep a bag of pre-shredded cheese on hand.
• Chop your lettuce in advance and store it in a large container or ziploc baggie with some paper towels to prevent it from getting soggy. The lettuce will start to get brown after a day or two so I recommend doing little bits at a time.
• Chop your tomatoes and any other toppings you like to store in containers in the fridge. That way you can just pull out all your options and assemble whenever!

Serving suggestions:

Fill out your meal by serving this taco salad next to my Fajita Turkey Burgers, Classic Tacos, or Chicken Fajitas!

More Taco Recipes You’ll Love!

• Crockpot Chicken Taco Soup — so comforting on a cold day!
• Taco Dip — easy to prep ahead.
• Taco Pizza — the best mash up!
• Taco Lasagna — a family favorite dinner

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Chicken Taco Salad

This Chicken Taco Salad is a fresh and healthy dinner idea that’s loaded with flavor. It’s packed with crunchy iceberg lettuce, tender chicken breast, cheddar cheese, tortilla strips, and all the best taco toppings!

Course Main Course, Salad

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 353cal

Author Ashley Fehr

Ingredients

• 1/3 cup chicken broth low sodium
• 2 boneless skinless chicken breasts
• 1 tablespoon taco seasoning low sodium
• 1 head lettuce small, chopped or torn
• 1 tomato chopped
• 1 avocado sliced or chopped
• 1 cup shredded cheddar cheese
• 2 cups jarred tomato salsa mild or spicy, to your preference
• 1 cup tortilla strips or crushed tortilla chips
• corn, chopped red onion, black beans, sour cream optional, as desired

US Customary – Metric

Instructions

• In a medium skillet, pour in chicken broth and add chicken breasts. Sprinkle chicken with taco seasoning.
• Bring to a simmer over medium-high heat, reduce heat to low, cover and simmer for 15-20 minutes until the thickest part of chicken reaches an internal temperature of 165 F (or use my slow cooker or Instant Pot methods listed above).
• Remove from skillet and let rest on a cutting board for 5-10 minutes while you prepare the rest of your ingredients. Slice chicken and place back in skillet with liquid for maximum flavor and moisture.
• Add desired amount of lettuce, tomato, avocado and cheese to a large plate or shallow bowl. Top with ¼ of the chicken, and serve with ½ cup salsa and ¼ cup tortilla strips, plus additional toppings listed as desired. Serve immediately.

Notes

Making Ahead of Time:

• Make your chicken ahead of time and store it in the fridge for 3-4 days or in the freezer for 2-3 months. If it’s frozen, thaw it in the fridge overnight so it’s ready to go when you want to assemble your salad. You can heat it up but I usually prefer cold meat on salad anyway.
• Shred your cheese in advance or keep a bag of pre-shredded cheese on hand.
• Chop your lettuce in advance and store it in a large container or ziploc baggie with some paper towels to prevent it from getting soggy. The lettuce will start to get brown after a day or two so I recommend doing little bits at a time.
• Chop your tomatoes and any other toppings you like to store in containers in the fridge. That way you can just pull out all your options and assemble whenever!

Nutrition

Calories: 353cal | Carbohydrates: 23g | Protein: 24g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 1329mg | Potassium: 1114mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1990IU | Vitamin C: 16.4mg | Calcium: 279mg | Iron: 1.8mg

The post Chicken Taco Salad appeared first on The Recipe Rebel.

Angel Hair Pasta with Blistered Tomatoes is a comforting pasta dish that’s literally bursting with fresh flavor. Capellini pasta is accompanied with juicy blistered cherry tomatoes, onions, garlic, and a medley of bold seasonings. Creamy Boursin cheese holds it all together!

Enjoy more of my favorite summer-ready pasta recipes like Sun Dried Tomato and Spinach Orzo, Tomato Basil Pasta and One Pot Pasta Primavera.

Angel Hair Pasta is one of my absolute favorite pasta dinners, especially during the spring and summer seasons! It’s comforting but filled with fresh flavors that won’t weigh you down when the weather’s hot.

The blistered tomatoes are so juicy and really seal the deal on that fresh flavor. Accompanying the tomatoes are garlic, onions, and bold seasonings! Boursin cheese is mixed with pasta water to act as the very best simple sauce.

While this capellini pasta is a little more impressive than your usual spaghetti with marinara, have no fear! It’s also delightfully easy to toss together in just 30 minutes with budget-friendly ingredients and simple steps.

Why we love this Angel Hair Pasta:

• Simple: You won’t find any crazy steps or unnecessary frills here. Just classic ingredients, simple steps and delicious results in just 30 minutes!
• Easy to adjust: Make it more or less spicy, garlicky, salty, etc. You can customize this angel hair pasta recipe with ease.
• Summery: Comforting and freshly flavored – the best of both worlds! This is a great summertime dinner recipe for when you need something to hit the spot without weighing you down.

Angel Hair Pasta Ingredients Needed:

• Tomatoes – You can cook them until they just begin to blister or cook them until completely soft and puree them. The choice is yours!
• Angel Hair Pasta – This is also referred to as capellini. However, really any type of pasta will work well in this versatile recipe! If you do use angel hair pasta, be careful not to overcook it! It only needs a few minutes.
• Boursin – Feel free to swap this with cream cheese if needed. Boursin is flavored, so to enhance the cream cheese just stir in some basil pesto or fresh herbs.
• Garlic – If you’re a big garlic lover you can always toss in more than what the recipe calls for! Just note that garlic is pretty potent and can overpower the other ingredients.
• Olive Oil – Avocado oil also works well.
• Onion – For the best flavor, use a white or yellow onion.
• Seasonings – Salt, dried basil and red pepper flakes are all you’ll need to create the very best flavor.

How to make Angel Hair Pasta with Blistered Tomatoes

For more detailed ingredients and step by step instructions, just scroll down to the recipe card!

• Add oil to a skillet over medium-high heat. Add the tomatoes and onions. Cook until the tomatoes are blistered and the onions are golden.
• Stir in the garlic, herbs and red pepper flakes. Cook for 1 more minute. Gently press down with your spatula on the blistered tomatoes so they release their juices.

• Cook the angel hair pasta in a pot of boiling salted water. Be very careful not to overcook it! Reserve 1 cup of pasta water before draining the rest.
• Whisk together the boursin cheese and reserved pasta water to create the sauce. Toss the cooked pasta and boursin sauce together. Top with the tomato mixture and enjoy!

Variations and Substitutions

• Make it spicy: As it is, there are just enough red pepper flakes in the mix to create a little more flavor. Feel free to add more to heat things up!
• Swap the boursin: If you can’t find it at the grocery store, feel free to grab some cream cheese instead. If using cream cheese, I recommend mixing in some herbs or basil pesto to create more flavor.
• Add parmesan cheese: Some freshly grated parmesan should be sprinkled onto just about every plate of pasta, right?

How to store Angel Hair Pasta

Once cooled to room temperature, you can store angel hair pasta with blistered tomatoes in an airtight container in the fridge for about 2-3 days. Keep in mind that the sauce may dry out just a little bit when reheating, so I like to add a splash of broth or water when warming.

Can I freeze angel hair pasta?

Yes! However, because angel hair is so fine, I find that it does soften and get mushy more quickly than other types so it is not my favorite variety for freezing.

Let the pasta dish cool fully to room temperature prior to storing in a freezer safe container. Date, label, and store for up to 3 months. I recommend letting it defrost in the fridge prior to reheating for the best results.

Serving suggestions:

Serve this capellini recipe with any of these proteins to really fill up your plate!

• Juicy Baked Chicken Breast — so full of flavor!
• Easy Air Fryer Salmon — for a light and healthy summer meal.
• Air Fryer Steak — the easiest way to do steak!

More Pasta Recipes You’ll Love!

• Three Cheese Gnocchi Bake — total comfort food!
• Ditalini Pasta with Bacon and Peas — simple and tasty.
• Creamy Gemelli Pasta — this one comes together SO quickly!
• Orecchiette Pasta with Sausage — a reader favorite!

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Angel Hair Pasta with Tomatoes

Angel Hair Pasta with Blistered Tomatoes is a comforting pasta dish that's literally bursting with fresh flavor. Capellini pasta is accompanied with juicy blistered cherry tomatoes, onions, garlic, and a medley of bold seasonings. Creamy Boursin cheese holds it all together!

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 517cal

Author Ashley Fehr

Ingredients

• 1 tablespoon olive oil
• 2 cups cherry or grape tomatoes
• ¼ cup finely diced onion
• 3 cloves garlic (finely minced)
• ½ teaspoon dried basil
• ⅛ teaspoon red pepper flakes
• ¼ teaspoon salt
• 350 grams angel hair pasta or capellini (about ¾ lb)
• 1 package garlic and herb Boursin or cream cheese (about 150 grams or 5 ounces)
• reserved pasta water

US Customary – Metric

Instructions

• Heat a large skillet over medium-high heat and add oil.
• Add tomatoes and onion and cook, stirring occasionally, until tomatoes are blistered and onion is golden.
• Stir in garlic, oregano and red pepper flakes and cook 1 minute. Use the back of a spatula to smash the tomatoes slightly so they release their juices. Set aside and keep warm.
• Bring a large pot of salted water to a boil over high heat. Add the angel hair pasta. When the water returns to a boil, reduce heat to medium-high and cook, stirring often, until al dente, about 3 minutes (it gets soft quickly — don't overcook!)
• When the pasta is cooked to al dente, reserve 1 cup pasta water and drain the rest.
• In a medium bowl, whisk together ¼ cup pasta water and the Boursin until smooth.
• Add to pasta and toss gently with tongs, adding pasta water as needed until the angel hair is lightly coated.
• Serve with the tomatoes over top, with additional salt, freshly cracked pepper and Parmesan as desired.

Notes

Ingredients and Substitutions:

• Tomatoes: feel free to cook your tomatoes as much or as little as you like. You can cook until they are completely soft and even puree them, or you can cook until just beginning to blister and leave them whole. 
• Angel Hair Pasta (Capellini): any cut of pasta will work in this recipe since we are boiling it to al dente. It’s important not to overcook the angel hair pasta as it softens very quickly! It’s also important not to overwork it when adding the sauce, which is why I prefer to serve the tomatoes on top. 
• Boursin: boursin makes a flavorful pasta sauce very easily, but you can also use some plain cream cheese and add in basil pesto or dried or fresh herbs.

Nutrition

Calories: 517cal | Carbohydrates: 74g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 418mg | Potassium: 400mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1177IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 2mg

The post Angel Hair Pasta with Blistered Tomatoes appeared first on The Recipe Rebel.

More than 30 Easter Brunch Recipes to inspire your weekend celebrations, from pancakes and waffles to breakfast casseroles and fruit salads. Throw the ultimate Easter breakfast with these delicious ideas and helpful tips!

I’m a brunch fanatic, so when Easter rolls around, it’s time to shine! I always found it a pity that more holidays aren’t associated with a giant brunch spread. Normalize brunch at Christmas! Brunch at Thanksgiving! Who’s with me?

Needless to say, I’ve waited all year for the big brunch buffet, and I love nothing more than a long table full of breakfast food. For that reason, I came up with the ultimate list of Easter brunch ideas.

What Do You Eat on Easter Sunday?

Like other holidays, Easter is often associated with particular foods. And many traditional Easter dishes date back hundreds of years! You’ll often find a few usual suspects on the table come Easter Sunday:

Lamb: Lamb is one of the most well-known Easter meats, since it’s also often associated with springtime. Roasted lamb is the main dish at Jewish Passover and is a traditional main dish on Easter Sunday.

Ham: An Easter ham is another tradition that grew popular in America, where eating lamb isn’t as common.

Eggs: Not just for decorating, hard-boiled eggs are a popular breakfast choice for Easter weekend.

Hot Cross Buns: The white crosses on top of hot crossed buns are symbolic of the crucifix. Traditionally eaten on Good Friday, hot cross buns have become a side dish served on Easter Sunday, too!

How Do You Plan a Brunch Menu?

Since brunch combines breakfast and brunch, aim for a menu that brings out the best in both! Think egg dishes, fresh ingredients, a balance between sweet and savory, and something for dessert. Of course, there will be coffee and tea, and a brunch cocktail never fails to round a perfect brunch spread. 

Here are some tips to keep in mind when planning your brunch menu:

• Try to include a wide variety of types of food: high protein, healthy dishes mingled with sugar-laden coffee cakes and donuts, next to coffee, juice, punch and water (because I’m saving my sugar calories for that french toast bake).
• Cut fruit and make fruit salads just a couple of hours before serving. They just don’t last like we would like them too!
• Choose a few dishes that can be made up to 24 hours ahead, and some that need to be cut or cooked fresh. This way you won’t be scrambling on the big day doing everything simultaneously. Casseroles are great dishes that can be prepped completely in advance.

Our favorite Easter Brunch Recipes

The Best Cinnamon Buns

These are the best Cinnamon Buns you’ll ever make! They are soft, fluffy, and have the best gooey caramel sauce in the bottom of the pan. They’re easy to make ahead and freezer friendly!

Check out this recipe

Crockpot French Toast

This Crockpot French Toast is rich and moist and loaded with cinnamon and vanilla flavors — it’s an overnight french toast casserole that will impress all of your guests!

Check out this recipe

Hot Cross Buns

These Hot Cross Buns are sweet, fluffy, lightly spiced buns filled with raisins and marked with a white cross. They are traditionally served at Easter but delicious any time of year!

Check out this recipe

Glazed Lemon Monkey Bread

This Glazed Lemon Monkey Bread is made with homemade bun dough rolled in lemon sugar, baked, and covered in a thick lemon glaze. The perfect make ahead breakfast, brunch or dessert!

Check out this recipe

Cream Cheese Filled Blueberry Lemon Bread

This Blueberry Lemon Bread is sweet, tangy, loaded with juicy blueberries and a decadent cream cheese swirl! It's the perfect quick bread recipe for Spring!

Check out this recipe

Blueberry Coffee Cake

This Blueberry Coffee Cake is moist and loaded with juicy blueberries and crunchy brown sugar streusel — it’s perfect for brunch or dessert and uses fresh or frozen berries! 

Check out this recipe

Creamy Fruit Salad Recipe with Homemade Vanilla Dressing + VIDEO

This Creamy Fruit Salad Recipe is made with a Homemade Vanilla Fruit Salad Dressing — no pudding mix here!

Check out this recipe

Easy Ham Quiche

This Easy Ham and Cheese Quiche Recipe is made up of a rich, creamy, and cheesy egg custard that's baked into a buttery pie crust. It's packed with ham, cheddar cheese, and green onions. Just 15 minutes to prep!

Check out this recipe

Mini Quiche recipe

This Mini Quiche recipe is perfect for prepping ahead for a grab-and-go breakfast, to have as part of a breakfast or brunch spread, or as an appetizer at the holidays! They're super easy to make, and you can easily change their flavor with a few simple twists.

Check out this recipe

Easy Cinnamon Roll Casserole (7 ingredients!)

Cinnamon Roll Casserole is the perfect breakfast to wake up to on Christmas morning! Made with delicious cinnamon roll pieces soaked in a warming syrup with vanilla and cinnamon, they're topped with frosting for a delciously decadent breakfast perfect for the whole family!

Check out this recipe

Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole recipe is perfect for lazy days and hungry tummies! With yummy sausage, shredded hash browns, and lots of cheese, it's the ultimate breakfast comfort food! It's a great make-ahead breakfast recipe that can be served on its own or with other sides for a full breakfast feast.

Check out this recipe

Lemon Bread recipe

This easy Lemon Bread recipe is the perfect sweet treat to enjoy with a cup of coffee in the morning or for dessert. Packed with fresh lemon juice, lemon zest, and a mouth-watering sweet lemon glaze on top, this one is for all the lemon lovers out there!

Check out this recipe

Easy Tater Tot Breakfast Casserole

This easy Tater Tot Breakfast Casserole recipe is a hearty, insanely delicious meal that’s just as good for dinner as it is for an easy breakfast! 

Check out this recipe

Fluffy Buttermilk Pancakes

There’s nothing better than waking up to the warm aromas of thick and fluffy homemade Buttermilk Pancakes slathered in butter and maple syrup with hot coffee brewing in the pot. Now that’s what I call a good morning!

Check out this recipe

Baked Lemon Blueberry Doughnuts

Baked Lemon Blueberry Doughnuts: So fresh and perfect for Spring! They’re easier than you think, and super moist! www.thereciperebel.com

Check out this recipe

Easy Carrot Cake Baked Oatmeal Cups + RECIPE VIDEO

These Carrot Cake Baked Oatmeal Cups are an easy make ahead breakfast that’s freezer friendly and easy to customize! Low in calories and high in protein and fiber. Includes step by step recipe video.

Check out this recipe

Quiche Lorraine

This Quiche Lorraine is a rich and flavorful quiche recipe, made with bacon, sauteed onions, cheese and a creamy egg base. It's make ahead and freezer friendly!

Check out this recipe

Hawaiian Fruit Salad with Honey Lime Yogurt Dressing

This Hawaiian Fruit Salad recipe is full of tropical flavors and a honey lime yogurt dressing with hints of coconut! Loaded with pineapple, bananas, mango, oranges and kiwi, it’s the perfect side or dessert for any summer meal! 

Check out this recipe

Baked Overnight Lemon French Toast

This Baked Lemon French Toast is so much easier than flipping French toast on the stove! It’s perfect for holiday gatherings, brunch potlucks, and special occasions! Top with fresh berries and whipped cream or yogurt for a special morning treat.

Check out this recipe

Mini Frittata Muffins

These Mini Frittata Muffins are an easy breakfast recipe that is loaded with flavour, meal prep, make ahead and freezer friendly! 

Check out this recipe

Easy Chocolate Crepes

These Easy Chocolate Crepes are a simple but decadent breakfast, brunch or dessert recipe! Fill them any way you want — with whipped cream, cream cheese, or fresh fruit, this is an easy crepe recipe to make ahead for a special occasion.

Check out this recipe

Breakfast Fruit Tarts with Granola Crust {GF, VEG}

Breakfast Fruit Tarts with Granola Crust are crunchy granola tart shells filled with yogurt, homemade lemon curd and topped with fresh fruit! {GF, VEG}

Check out this recipe

Cinnamon Butter

This easy Cinnamon Butter recipe goes on EVERYTHING! Buns, muffins, banana bread, your morning toast, and more. A Texas Roadhouse copycat that you won’t be able to live without!

Check out this recipe

Carrot Cake Cinnamon Rolls with Cream Cheese Icing

Fluffy homemade carrot cake cinnamon rolls with cream cheese icing. A perfect addition to Easter or any spring breakfast or brunch!

Check out this recipe

Crustless Quiche

Crustless Quiche is made with eggs, cream, fresh spinach, crispy bacon, and green onions. It's loaded with flavor, perfect for an easy weeknight dinner or breakfast! You won't even miss the crust.

Check out this recipe

Buttermilk Pancake Casserole {top-rated} – Celebrating Sweets

Thick and fluffy baked Buttermilk Pancake Casserole. Perfect for serving a crowd and meal prep. You’ll never want regular pancakes again.

Check out this recipe

Cinnamon Roll Bites

These Cinnamon Roll Bites are the easiest way to get that amazing cinnamon roll flavor, and they're ready from scratch in just 40 minutes! They're a delicious treat, perfect for an indulgent breakfast on Christmas morning, or a yummy pick-me up in the afternoon!

Check out this recipe

Breakfast Potatoes recipe

This Breakfast Potatoes Recipe is simple and packed with flavor. Perfectly crispy potato cubes tossed with onion and pepper in a blend of savory spices.

Check out this recipe

Lemon Blueberry Cream Cheese Coffee Cake

This Lemon Blueberry Cream Cheese Coffee Cake Recipe is the perfect addition to brunch! It's made up of a soft, moist lemon coffee cake filled with cream cheese and blueberries, then topped with a crumbly streusel topping.

Check out this recipe

Easy Instant Pot Egg Bites

These Instant Pot Egg Bites are better than Starbuck's! Made at home with your favorite add ins, they're make ahead and freezer friendly.

Check out this recipe

Coconut Bread with Cream Cheese Glaze

This Coconut Bread with Cream Cheese Glaze is so moist and flavorful — it’s perfect for an Easter brunch or a snack or dessert for any night of the week!

Check out this recipe

The post 30 Easter Brunch Recipes appeared first on The Recipe Rebel.

Looking for the best Easter dinner recipes while you’re at it? Also check out my list of Easy Easter Dinner Ideas!

Easy Springtime Desserts for Easter

Even though the official first day of spring has come and gone, Easter is always my way of ushering in the new season. Maybe it’s all the bunnies, bright colors and flower decorations! After Easter rolls around, it always feels like spring finally gets the memo. Suddenly the days get just that much longer and warmer again!

Inspired by the fresh spring weather, Easter is the time for fresh spring eats! This includes dessert. And when it comes to Easter desserts, I have a few criteria:

• Ease is key. We’re going to have our hands full with all sorts of cooking. Dessert needs to be something that’s delicious (obviously) but also easy to put together and, preferably, doesn’t take up much space on the counter or in the oven. This is why I love no-bake desserts for Easter, make-ahead recipes, or desserts that are quick to bake!
• Fresh spring flavors. It’s been a few long, cold months. Easter is the best time to shake off the pumpkin spice! My Easter dessert menu is all about light, fresh flavors. Seasonal fruits like berries, pineapple and lemons are a must, in the form of airy whipped pies and lots of tangy cheesecakes.
• Kid-friendly. Easter is all about family, and it’s such a special time for kids. My desserts need to wow the adults and still cater to the kiddies’ tastes! It’s also extra fun to get kids involved in the baking and making process where possible. So any recipe that’s friendly for little hands is always a winner!

If you’re on the hunt for dessert ideas to round out your Easter dinner or family brunch, this one’s for you! Below I’m sharing 35 easy recipes for the creamiest cheesecakes, delightful cakes, and spring-themed treats that I just know the whole family will love.

Our favorite Easter Dessert Recipes!

Easter No Bake Birds Nest Cookies (with Mini Eggs!) + VIDEO

These No Bake Birds Nest Cookies are made with oats, corn flakes, mini eggs, peanut butter and are perfect for Easter or Spring! The kids will go nuts for them! Includes step by step recipe video

Check out this recipe

Lemon Blueberry Angel Food Cake Roll

This Lemon Blueberry Angel Food Cake Roll looks fancy but is so incredibly easy to make! It's made with angel food cake mix, a lemon cream cheese filling, and topped off with homemade whip!

Check out this recipe

Reese’s Peanut Butter Eggs

These homemade Reese's Peanut Butter Eggs are creamy, sweet, salty and coated in chocolate! Our favorite Easter candy!

Check out this recipe

Easy Key Lime Cheesecake

This easy Key Lime Cheesecake is a simple, no bake dessert that is perfect for Spring! It’s sweet, tangy, creamy and so luscious! Made with fresh lime juice and zest. 

Check out this recipe

No Bake Lemon Raspberry Icebox Cake

Graham crackers layered with whipped cream, lemon curd and a pile of fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no bake dessert for Spring!

Check out this recipe

Easter Mini Egg Cookie Cake

This Easter Mini Egg Cookie Cake is a fun twist on Easter dessert! A soft, chewy, cookie cake, loaded with everyone’s favourite candy — Mini Eggs! — and garnished with swirls of pastel buttercream, this easy dessert is a showstopper for sure! Includes step by step recipe video.

Check out this recipe

Hot Cross Buns

These Hot Cross Buns are sweet, fluffy, lightly spiced buns filled with raisins and marked with a white cross. They are traditionally served at Easter but delicious any time of year!

Check out this recipe

Coconut Cream Pie

This easy Coconut Cream Pie recipe is completely made from scratch, right down to the easy pie crust and coconut custard filling! It’s the perfect Easter dessert or anytime dessert!

Check out this recipe

Banana Cream Pie

This Banana Cream Pie is made with a homemade pie crust, lots of fresh bananas and a secret ingredient in the homemade custard filling that takes it to the next level! 

Check out this recipe

Lemon Blueberry Cake

This Lemon Blueberry Cake has three layers of fluffy lemon cake with fresh blueberries and a homemade lemon cream cheese filling. It's an easy layer cake for Easter or Spring!

Check out this recipe

No Bake Cadbury Creme Egg Cheesecake

This No Bake Cadbury Creme Egg Cheesecake is the ultimate Easter dessert! Made with just a few ingredients and no oven! 

Check out this recipe

Pineapple Coconut Cake

This Pineapple Coconut Cake is light, fresh and fruity, and covered in cream cheese whipped cream! It’s the perfect Easter dessert or anytime treat! With step by step VIDEO. 

Check out this recipe

Coconut Bread with Cream Cheese Glaze

This Coconut Bread with Cream Cheese Glaze is so moist and flavorful — it’s perfect for an Easter brunch or a snack or dessert for any night of the week!

Check out this recipe

Easy Lemon Meringue Pie

This easy Lemon Meringue Pie is cool, creamy and tangy — the perfect dessert for any occasion! Go totally homemade or take some shortcuts if you’re out of time 😉 

Check out this recipe

Pineapple Lush Angel Food Cake Roll

This Pineapple Lush Angel Food Cake Roll is a new twist on the popular Angel Lush recipe! It’s a fun dessert for Easter or Spring that’s big on flavour but low calorie and not too heavy. The perfect way to end a big holiday dinner! Includes step by step recipe video.

Check out this recipe

Frosted Lemon Sour Cream Sugar Cookies

These Lemon Sour Cream Sugar Cookies are soft, moist and loaded with lemon! There’s no chilling or rolling — just stir, drop, bake and frost (if you want to!). Perfect for Easter or Christmas baking.

Check out this recipe

Mom’s (Almost) No Bake Pineapple Squares

My version of my Mom’s Pineapple Squares — almost no bake dessert that’s perfect for Spring or Easter! Light and fluffy and full of crushed pineapple!

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Lemon Tart {with a Shortbread Crust} – Belly Full

This Shortbread Lemon Tart is perfectly sweet and tart, like your favorite lemon bars in pie form. So beautiful, but also easy to make.

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These Easter Egg Mini Cheesecakes are adorable mini cheesecakes topped with shredded coconut and mini egg candies for the perfect cute Bird Nest Easter dessert! I love mini cheesecakes, because they seem more doable than

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Lemon Icebox Pie

This Lemon Icebox Pie is the perfect combination of sweet and tangy, made with condensed milk, egg yolks and tons of fresh lemon, topped with sweetened whipped cream for an irresistible lemon dessert!

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Easy Carrot Cake

This Easy Carrot Cake Recipe is everything you expect out of carrot cake — moist, dense, infused with a warm spice flavor and layered with a classic whipped cream cheese frosting.

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Lemon Lush Dessert

This Lemon Lush Dessert is light, fresh, and decadent. It's made up of buttery shortbread crust that's layered with a lemon cream cheese filling, homemade lemon pudding, and whipped cream. Just 20 minutes to prep!

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Quick and Easy Easter Bunny Bait Snack Mix

Easter Bunny Bait snack mix is a fun and easy no-bake treat. Customize this mix with your favorite add ins. It’s covered in white chocolate and sprinkles for a sweet and salty snack.

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Lemon Coconut Cake

This homemade Lemon Coconut Cake has three layers of coconut cake, homemade lemon curd and lemon cream cheese frosting. My favorite Easter dessert!

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Carrot Cake Roll + Video (Easter Dessert) | Dessert Now Dinner Later

This Carrot Cake Roll is a classic Easter dessert with a twist. Spiced carrot cake is rolled up with the best cream cheese frosting inside. It’s beautiful, delicious, and easy to make.

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Greek Yogurt Lemon Bundt Cake

This Greek Yogurt Lemon Bundt Cake is so moist and packed with lemon flavor! It’s made healthier with greek yogurt and is perfect topped with whipped cream and fresh berries. Includes how to recipe video

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Real Deal No Bake Lemon Cheesecake

A smooth, extra creamy No Bake Lemon Cheesecake made with lemon juice and lemon zest and no artificial flavors! It’s firm enough to stand up to being cut.

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Blueberry Cheesecake

This Blueberry Cheesecake is ultra creamy and swirled with fresh blueberry sauce. It's baked to perfection with no water bath and no fuss!

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Lemon Cheesecake Bars

These Lemon Cheesecake Bars are the perfect combination of sweet and tangy! Made with a simple shortbread crust, cheesecake and lemon layers, they're make ahead and freezer friendly.

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Strawberry Lemon Angel Food Cake Roll

This Strawberry Lemon Angel Food Cake Roll is an easy dessert made with angel food cake mix, fresh lemon curd, and loads of fresh strawberries! The perfect summer dessert! 

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The post The Best Easter Desserts appeared first on The Recipe Rebel.

This Brioche Bun recipe is light, fluffy and perfect on its own or for sandwiches or burgers! Rich and golden in color and flavor!

See the step by step recipe video down in the recipe card.

I confess, I haven’t always been making my own hamburger buns, and I still don’t if I am really in a pinch.

We all need a break sometimes, right?

But when I have a bit of extra time, this Brioche Bun is always the one I turn to!

They are golden brown and have such a rich flavor (thanks to butter and eggs!), that they really make any burger extra special.

These Brioche Buns pair perfectly with my best burgers ever, grilled turkey burgers, or these juicy chicken burgers.

They take a little time, but I promise they are worth it!

Love baking bread? Try this Whole Wheat Bread, these Homemade Crescent Rolls or these Hot Dog Buns next!

What is brioche?

Brioche is a French style of bread that is rich in flavor and golden in color. This is because of the high amount of eggs and butter used in the recipe.

They make one really incredible bun, for burgers, sandwiches or just on their own!

What’s the difference between a brioche burger bun and a regular hamburger bun?

I love using Brioche Buns for burgers when I want something a little extra special. They look and taste like the richest bread you’ve ever had!

A brioche bun, just like brioche bread, is made with significantly more eggs and butter than your average yeast bread.

If you’re looking for a hamburger bun that is a little lighter on the eggs and butter, my Mom’s Homemade Buns are another great option!

How do you make Brioche Buns?

This Brioche Bun recipe requires a little more effort than regular yeast breads, because of the time spent kneading and slowly incorporating the butter. Here are a few tips and tricks to help you see success!

1. Proof your yeast: this means letting it sit in some warm water until frothy. This is how you know your yeast is working and your buns will be light and fluffy!
2. Mix your flour, eggs, sugar and salt in a stand mixer until combined. Add in the yeast mixture and beat on medium-low until a smooth, elastic dough forms — it will be sticky and not form a ball!
3. Add the butter, one tablespoon at a time and incorporate completely. This can be a long process, which is one reason I don’t mix brioche dough by hand — it requires a lot of muscle!
4. Your dough should be sticky, so please don’t go dumping in a bunch of flour! At this point, I like to add a touch of flour until a sticky ball forms. It should be sticky but not stick all over your fingers when you touch it (see the video for more of a visual!). If it is quite sticky, don’t worry because we will dust it with flour when we roll the buns!
5. With instant yeast, the rises are quick — just 30-45 minutes each. If you using active dry yeast, keep in mind that this time could be double.
6. Brioche has a golden crust, on the top and bottom, due in part to the egg wash but also the high amount of butter and sugar in the recipe. For a lighter bottom, opt for a light colored pan and bake one rack above center (if your oven element is on the bottom).

Variations on this recipe:

Can I use active dry yeast?

Absolutely! I choose to use quick yeast or instant yeast almost exclusively, because it works just as well, but a little quicker.

You can swap the quick yeast for active dry and not change anything else, except that it may need additional time to rise.

Can I use whole wheat flour?

Yes, sort of.

If you want incredibly light and fluffy buns, I would encourage you to use mostly all purpose flour, and just add in a small portion of whole wheat.

This will add a little fibre, but not take away from the taste and texture of the buns.

Can I make it vegan? Gluten free?

Unfortunately, since it would require many changes and I am no expert in gluten-free or vegan baking, I haven’t tested it either way.

The butter may be swapped for a firm vegan butter for a dairy free version.

Can I add poppy seeds or sesame seeds?

Absolutely! To jazz these up, you can sprinkle with sesame seeds or poppy seeds immediately after brushing with the egg wash.

Can I make these brioche buns ahead?

Absolutely!

• You can prep the dough, then let it rise overnight in the fridge and continue with the recipe the next day.
• You can proceed with the recipe up to rolling the buns. Then roll, place on a baking sheet, cover completely (ensure the covering won’t stick), and refrigerate overnight. In the morning, take the buns out and allow to warm completely, until the look puffed and doubled. This can take some time since they are cold.
• You can also bake and reheat! Simply store them on the counter, in the fridge or freezer, then place in a 250 degree F oven and heat for 5-10 minutes, until warmed to your desired temperature. For a softer crust, you can wrap in foil.

Can I freeze brioche buns?

Definitely! We often have homemade bread and buns in the freezer.

Let cool at room temperature completely. Then store in an airtight bag and freeze up to 6 months. To avoid freezer burn, enjoy within the first 3 months.

To thaw, place a paper towel or two into the bag with the frozen buns and let sit at room temperature for a few hours until thawed. The paper towel will help to absorb excess moisture and keep buns from becoming soggy.

More things to serve with these brioche hamburger buns!

• This Slow Cooker Pulled Pork is one of our favorite things, especially with a sweet and tangy Homemade Coleslaw Recipe on the side.
• Try these Air Fryer Turkey Burgers or Air Fryer Burgers and some Homemade BBQ Sauce.
• Load them up with Sloppy Joes or this Slow Cooker BBQ Chicken recipe.

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Brioche Bun Recipe

This Brioche Bun recipe is light, fluffy and perfect on its own or for sandwiches or burgers! Rich and golden in color and flavor!

Course Bread and Baked Goods

Cuisine American, canadian, French

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Rising time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 18 buns

Calories 182cal

Author Ashley Fehr

Ingredients

• ¾ cup warm water (not hot!)
• 1 ½ tablespoons instant yeast (2 packages)
• 4 cups all purpose flour (520 grams)
• 4 large eggs (room temperature)
• ¼ cup granulated sugar (50 grams)
• 2 teaspoons salt
• ½ cup unsalted butter (room temperature)
• additional flour for rolling

Egg Wash

• 1 large egg
• 2 tablespoons water

US Customary – Metric

Instructions

Proof the Yeast

• Whisk together warm water and yeast. Set aside for 5-10 minutes until frothy and bubbly.

Make the brioche bun dough

• In the bowl of a stand mixer (this can be done by hand, but will require a lot of endurance! The dough takes about 30 minutes prep time), combine flour, eggs, sugar and salt (I use the dough hook in my stand mixer).
• Add yeast mixture to the bowl and beat with the dough hook on medium-low speed until the dough comes together and is smooth and elastic. This can take 10 minutes or more.
• Add the butter, one tablespoon at a time, beating on medium-low speed until completely incorporated.
• The dough should be very soft and sticky but not stick all over your fingers when you touch it. If necessary, add a small amount of flour (up to ¼ cup or 32 grams), beating in gradually, until tacky and smooth (see video for visual).
• Place dough in large greased bowl and turn over to coat in oil. Cover with plastic wrap and place in a warm, draft-free spot to rise for 30-45 minutes, until doubled.
• Uncover dough and punch down — try to work all of the bubbles out. Roll dough into small rounds (I get 18 buns and my rounds are roughly 65-70 grams each) and place a couple inches apart on parchment lined baking sheets (I prefer light colored pans, as the buns do brown more than others).
• Cover buns with a piece of plastic wrap sprayed with non stick spray (important! Because otherwise the buns will stick to the plastic) and place in a warm spot to rise for 30-45 minutes until puffed and doubled in size.
• Preheat oven to 375 degrees F.
• Make the egg wash: stir together the egg and water and brush gently over the tops of the buns.
• Bake for 15 minutes or until golden (bake on a higher rack away from the oven element for less browning on the bottom). Remove from baking sheet to cool on a wire rack.
• Storage: any buns that are not eaten the day they are baked, I prefer to freeze once cooled completely. Homemade buns don't keep the same freshness as store bought, but they are perfect out of the freezer, thawed quickly in the microwave!

Video

Nutrition

Calories: 182cal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 278mg | Potassium: 53mg | Fiber: 1g | Sugar: 3g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg

The post Brioche Bun recipe appeared first on The Recipe Rebel.

Lemon Orzo pasta is a bright, beautiful pasta dish that’s ideal for celebrating the spring and summer seasons! Perfectly cooked tender orzo is all dressed up with fresh lemon juice, garlic, parmesan, and just the right amount of heavy cream to really send it over the top.

Enjoy more bright and zesty lemon flavor with recipes like Lemon Chicken Orzo Soup, Slow Cooker Honey Lemon Chicken Breast and some classic Lemonade!

Lemon orzo is so creamy, zesty, fresh and easy to make!

I think my favorite thing about this recipe is that it’s equal parts fresh (thanks to the lemon juice) and comforting (thanks to the pasta). It’s the best of both worlds!

As we all transition from the colder winter months and into spring, it’s so great to have trusty recipes like this to turn to. It’s cozy without weighing you down and offers the perfect amount of bright citrus flavor.

What really ties it all together so beautifully is the heavy cream and parmesan. The end result is cheesy, creamy, tender orzo that’s pretty addictive. It’s hard to have just one serving of it!

Why we love this Lemon Orzo pasta:

• One Pot: Those two magical words means that this dish is easy to make and even easier to clean.
• Freshly Flavored: Thanks to the freshly squeezed lemon juice in the mix, this orzo is loaded with summery fresh flavor.
• So Quick: Yes, this orzo comes together in LESS than 30 minutes! It’s such a quick dinner recipe.
• Simple Ingredients: Take a quick peek at the ingredients pictured below to see how wonderfully short your shopping list will be.

Lemon Orzo Ingredients:

• Broth – Chicken or vegetable broth both work just fine. I recommend using low-sodium broth either way, that way you can control the amount of salt in the dish.
• Orzo – In a pinch, you could use another small shaped pasta here. Ditalini and alphabet would be fun to swap!
• Cream – Heavy cream (my favorite) offers a thicker consistency and richer flavor. You can use half and half but your sauce will be notably thinner.
• Parmesan – Grated fresh off the block is best for both consistency and flavor.
• Butter – Salted butter adds a nice flavor, but you can use unsalted butter if preferred.
• Garlic – You can add more garlic if you’d like! Garlic is always one of those ingredients you can measure with your heart.
• Lemon – Freshly squeezed lemon juice is really the way to go for the very best flavor.
• Salt and Pepper – While you can always add more than I do, I recommend doing a little taste test before you sprinkle in any more.
• Parsley – A sprinkle of fresh parsley adds a vibrant pop of color and herbaceous flavor.

How to make Lemon Orzo pasta:

This lemon orzo recipe is so easy to make in one pot! Scroll down to the recipe card for more detailed ingredient measurements and step-by-step instructions.

• Melt the butter over medium-high heat. Then, add the orzo and toast it for just 1-2 minutes.
• Stir in the broth, salt and pepper. Bring to a boil, then reduce to a simmer and stir often. Cook until liquid is absorbed and pasta is tender.

• Stir in the heavy cream, parmesan, and fresh parsley.
• Squeeze in your fresh lemon juice to taste.

Variations and Substitutions

• Change the pasta: Yes, “orzo” is literally in the title of the dish. But you can feel free to swap it with something like ditalini if you’d like!
• Omit the cream: If you’re lactose intolerant or just not too crazy about creamy pasta, you can omit the cream and splash in a little bit more broth to compensate.
• Make it more lemony: Craving more of that summer flavor? Garnish your dish with some fresh lemon zest!

How to store Lemon Orzo

You can store leftover lemon orzo in the fridge for up to 4 days, just make sure it’s in an airtight container so it stays fresh.

Reheat it in the microwave or right back on your stovetop. When it comes time to reheat, add a splash of broth or cream to help add some moisture back into it.

Can I freeze lemon orzo?

Yes! Let the lemon orzo fully cool to room temperature prior to storing it in an airtight container for up to 3 months.

Do note that one pasta is thawed and reheated from frozen, it will be softer.

Serving suggestions:

Plate this lemon orzo with any of these fresh veggie side dishes:

• Cheesy Baked Asparagus
• Air Fryer Green Beans
• Air Fryer Broccoli

Or add a simple Baked Chicken Breast, Slow Cooker Chicken Breast or one of the 15 Best Pork Tenderloin Recipes for added protein.

More Orzo Recipes You’ll Love

Orzo is one of my favorite pastas! Here are a few more of my very best orzo recipes:

• Sun Dried Tomato and Spinach Orzo — a cozy, meatless meal!
• One Pan Tuscan Orzo with Chicken — a hearty, meal-in-one.
• Garlic Parmesan Orzo — goes with everything!
• One Pan Chicken Meatballs with Orzo — we can never get enough meatballs.

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One Pot Lemon Orzo Pasta

Lemon Orzo pasta is a bright, beautiful pasta dish that's ideal for celebrating the spring and summer seasons! Perfectly cooked tender orzo is all dressed up with fresh lemon juice, garlic, parmesan, and just the right amount of heavy cream to really send it over the top.

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 277cal

Author Ashley Fehr

Ingredients

• 1 tablespoon salted butter
• 1½ cups uncooked orzo pasta (about 278 grams)
• 2 cloves garlic finely minced
• 2½ cups low sodium vegetable or chicken broth
• ½ teaspoon salt
• ¼ teaspoon fresh cracked black pepper
• ⅓ cup cream any kind — heavy cream will give richer flavor, light cream will be a bit thinner
• 2 tablespoons grated Parmesan
• 2 tablespoons fresh parsley
• Juice of 1 lemon

US Customary – Metric

Instructions

• Melt butter in a large skillet over medium-high heat. Add the orzo and garlic and toast 1-2 minutes.
• Stir in the broth, salt and pepper.
• Bring to a boil, then reduce to medium-low, cover and simmer, stirring often. Cook until most of the liquid is absorbed and the pasta is cooked to your preference (about 10 minutes). (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
• Stir in cream, Parmesan and parsley. Add lemon juice gradually, tasting as you go, until the flavor is to your preference. Serve.

Video

Notes

Ingredients and Substitutions:

• Orzo: you could use another pasta here, but stick to the very small varieties for best results: alphabet, ditalini, etc. 
• Cream: any kind of cream will work here. The heavier the cream, the richer and thicker the sauce. You can also omit the cream for a non-creamy version of this lemon pasta, but you will likely need to add additional broth to compensate.
• Lemon: If you are looking for more lemony flavor, feel free to add some lemon zest to this recipe as well!

Storage:

Fridge: you can store this recipe in the fridge up to 4 days. To reheat, add a splash of broth, cream or water to keep it saucy.

Freezer: this recipe can be frozen. but keep in mind that pasta will have a softer texture after thawing that may not appeal to everyone. 

 

Nutrition

Serving: 194grams | Calories: 277cal | Carbohydrates: 45g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 372mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 276IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

The post One Pot Lemon Orzo pasta appeared first on The Recipe Rebel.

Roasted Red Pepper Soup is boldly flavored with tomatoes, parmesan cheese, herbs, seasonings, and of course plenty of freshly roasted red peppers! This silky smooth and creamy homemade soup is a whole lot easier to make than you may think.

Check out more of my favorite meatless soup recipes like Broccoli Cheddar Soup, Potato Leek Soup and classic Vegetable Soup.

There are two key components to perfectly made Roasted Red Pepper Soup – the thick, rich consistency and the bold flavor!

My recipe is different from most because we are starting with fresh red peppers. Roasted peppers in the oven is not difficult, so there’s no need for this shortcut! We get big, fresh flavor and less oil by throwing them into the oven ourselves.

Truly, this Roasted Red Pepper and Tomato Soup recipe is pretty foolproof.

If you take a quick look at the ingredients below, you may notice there are a good amount of veggies in this recipe! Red peppers, tomatoes, onions, carrots and celery are the key players that all offer amazing flavor as well as nutritional value.

This vegetarian soup recipe is equal parts comforting and healthy. The best of both worlds!

Why we love this Roasted Red Pepper Soup:

• Oh so smooth: The silky smooth consistency is pretty remarkable. You’ll love every creamy spoonful – or dip your grilled cheese or crusty No Knead Artisan Bread into it!
• Flavorful: Garlic, parmesan, herbs and seasonings help to enhance all of the natural flavors at play in this soup. No jarred, store-bought roasted red peppers needed for our recipe!
• Easy: You can have this homemade soup ready in under an hour with no fuss.

Roasted Red Pepper Soup Ingredients:

• Red Peppers – Don’t swap these with any other color of pepper (that goes without saying, right??)
• Tomatoes – If you’re not a tomato fan, you can omit them and substitute them with more red peppers, but they do help to round out the flavor.
• Celery – Always give your celery a light rinse with water to remove any residue.
• Onion – Use a white or yellow onion.
• Carrots – They’ll be blended with all of the other ingredients, so your chopping doesn’t need to be too exact.
• Broth – I always recommend using low sodium broth, then adding more salt as you see fit. Vegetable broth will keep this soup vegetarian, but you can use chicken broth instead if preferred.
• Parmesan – Freshly grated parmesan is preferred for the best flavor and consistency.
• Garlic – In a pinch, you can swap this with garlic powder.
• Herbs – If you’d prefer to use fresh herbs, simply add them at the very end of cooking, not at the beginning.
• Sugar – Just a little bit is used to create a very subtle sweetness in the recipe.
• Seasonings – All you’ll need is a little crushed red pepper and salt.
• Cream – Any kind of cream will work.

How to Make Roasted Red Pepper Soup

Here’s a quick look at how to make the very best red pepper soup! Scroll to the bottom of this page for exact ingredient measurements and step-by-step instructions.

• Chop the peppers and tomatoes. Spread them in even layers on prepared baking sheets.
• Roast the veggies at 400°F for 30-40 minutes until starting to char.

• Add some oil to a pot over medium-high heat. Sauté the carrots, celery and onions. Mix in the garlic, herbs, and seasonings.
• Stir in the broth and bring to a simmer. Cover and cook for 10-15 minutes.

• Blend the roasted peppers and tomatoes until smooth.
• Stir all ingredients together with sugar, cream, and parmesan.

Variations and Substitutions

• Peel your roasted peppers: this is an extra step I’m just not worried about taking, but you can half your peppers and roast until well-charred, then place in a large glass bowl covered with plastic wrap. Let them sit for 10-20 minutes, uncover and the skin should peel right off.
• Change the broth: If you’re not worried about keeping this soup vegetarian, you can swap the vegetable broth with chicken broth.
• Use fresh herbs: Just be sure to add them at the end up cook time rather than at the beginning.
• Use your favorite cream: Heavy cream will create the thickest consistency while something like half and half is a bit lighter, but still gets the job done.

How to Store Roasted Red Pepper Soup

Refrigerate any leftovers you have in an airtight container in the fridge for 4-5 days. Honestly, this is one of those dishes that gets better with time!

Reheat it for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Roasted Red Pepper Soup?

You sure can! Freeze the entire soup in a zip-top bag or portion it into individual servings. Also, be sure to let the soup fully cool to room temperature prior to freezing.

In the freezer, roasted red pepper soup will keep for up to 6 months. Let it defrost in the fridge prior to reheating.

Serving suggestions:

Serve your roasted red pepper and tomato soup with any of these amazing recipes!

• Your favorite Sandwich or Pizza
• Cheesy Garlic Bread or classic Garlic Bread
• Or just a piece of crusty toasted bread!

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Roasted Red Pepper Soup

Roasted Red Pepper Soup is boldly flavored with tomatoes, parmesan cheese, herbs, seasonings, and of course plenty of freshly roasted red peppers! This silky smooth and creamy homemade soup is a whole lot easier to make than you may think.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 2 lbs red bell peppers (about 5) 900 grams
• 1 ½ lbs roma or cherry tomatoes (about 6 roma) 681 grams
• oil, salt and freshly cracked pepper
• 1 tablespoon oil
• 1 medium onion (finely diced)
• 2 large carrots (peeled and finely diced)
• 1 rib celery (finely diced)
• 4 cloves garlic (minced)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1-2 teaspoons salt
• ¼ teaspoon red pepper flakes
• 2 cups low sodium vegetable broth
• 1 tablespoon granulated sugar
• ½ cup cream (any kind)
• ¼ cup grated Parmesan cheese

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment or tin foil. Spray with non stick spray.
• Cut peppers and tomatoes into 1.5-2" chunks (not necessary if using cherry or grape tomatoes). Place on the prepared baking sheet, drizzle with oil and sprinkle with salt and pepper. Toss to coat.
• Roast for 30-40 minutes, just until beginning to brown. You want a little color on them, but we don't want them burnt! If the tomatoes brown too quickly, you can remove them from the pan and continue cooking the peppers.
• Meanwhile, heat 1 tablespoon oil in a large soup pot over medium-high heat. Add the onion, carrots and celery.
• Cook until onion is translucent, then add the garlic, basil, oregano, parsley, 1 teaspoon salt and red pepper flakes and cook 2 minutes.
• Stir in the broth and bring to a simmer. Cover and cook until tender, about 10-15 minutes.
• When the peppers and tomatoes are done roasting, puree them in a blender or food processor along with any juices. Remove all the contents from the pot and puree as well.
• Combine the two purees in the same soup pot, adding in the sugar, cream and Parmesan. Taste and add salt and freshly cracker pepper as needed.

Video

Notes

Ingredients and Substitutions:

• Red peppers: I know that many roasted red pepper soup recipes use jarred store-bought roasted red peppers, and that is fine — but roasting red peppers is so easy I don’t know why you wouldn’t! That being said, if you’d rather substitute with 2 jars of already roasted red peppers, you can do that.
• Tomatoes: I prefer to use the smaller, more flavorful varieties of tomatoes since they add so much to this soup! If you don’t like tomatoes, you could easily add more peppers, but you may want to add more carrots and celery to balance out the flavor.
• Broth: vegetable broth keeps this recipe vegetarian (if you opt for a vegetarian cheese), but you can sub for chicken broth if that’s what you have.
• Herbs: feel free to substitute with fresh herbs if they are in season! Stir them in at the end of the cook time, not at the beginning.

Storage:

• Fridge: you can refrigerate this soup up to 4-5 days — it just gets better with time!
• Freezer: this soup freezes perfectly! You can freeze it altogether or in individual portions. Freeze for up to 6 months (frozen foods are safe to eat indefinitely, but the longer they are in the freezer the poorer the quality).

 

 

Nutrition

Serving: 465grams | Calories: 222cal | Carbohydrates: 34g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 756mg | Potassium: 1085mg | Fiber: 9g | Sugar: 21g | Vitamin A: 13790IU | Vitamin C: 319mg | Calcium: 129mg | Iron: 2mg

The post Roasted Red Pepper Soup appeared first on The Recipe Rebel.

Crockpot Pulled Pork is tender, flavorful as can be, and SO easy to make! This is a true set it and forget it recipe that always hits the spot. Apple juice, a mixture of bold seasonings and barbecue sauce make this fall-apart pulled pork irresistible.

Enjoy more easy slow cooker recipes like Crockpot Chicken Noodle Soup, Crockpot Meatloaf and Slow Cooker Pork Tenderloin with Glaze.

Crockpot pulled pork is about as easy as it gets! Simple ingredients, hassle-free steps, and amazing results every single time. This is the definition of foolproof!

I love tossing a serving of this slow cooker pulled pork on top of a homemade hamburger bun with coleslaw and some Homemade BBQ Sauce for a seriously good sandwich. However, it’s great a number of different ways – scroll down to the serving suggestions for more ideas.

No matter how you choose to enjoy this bbq pulled pork recipe, you’re going to be obsessed!

Why we love it:

• Family friendly – Everyone from great grandparents to little picky eaters loves this classic pulled pork recipe! It’s a great way to make sure everyone gets their fill of protein.
• Low stress – Dinner doesn’t need to stress you out, especially when you can just plug in the Crockpot and let it do all the work for you.
• Inexpensive – Yes! We love a good budget friendly recipe, especially when it’s as filling as this one. Spend a little and serve a lot – the best of both worlds.
• So tender and flavorful – It’s melt-in-your-mouth tender and shreds so easily! It’s got great flavor, thanks to a garlic herb rub that I use on my slow cooker pork loin recipe as well.

Crockpot Pulled Pork Ingredients:

• Pork loin: I always use a boneless pork loin or pork shoulder for pulled pork. A shoulder will have more fat, but I find that the leaner pork loin stays nice and juicy with this slow cooker preparation!
• Apple juice: Soda (like Dr. Pepper) also works if preferred.
• Bbq sauce: Feel free to go the extra mile with Homemade Dr Pepper BBQ Sauce!
• Seasonings: A medley of Italian seasoning, ground mustard, onion powder, garlic powder and black pepper is all you need to make this pulled pork recipe incredibly flavorful.

How to make Crockpot Pulled Pork

Ready, set it, forget it! This easy Crock pot pulled pork recipe is great for those busy days when you just don’t have time to fuss over dinner. Scroll to the bottom of this page for more detailed instructions.

• Place the pork loin in the Crockpot and cover with apple juice and seasonings.
• Cover and cook on low for 8-10 hours. Shred with two forks.

• Toss the bbq sauce and pork together.
• Keep the pulled pork warm in the Crockpot.

Variations and Substitutions

• Mix up the liquid: Try a can of soda — try Cranberry Ginger Ale, Sprite, Coca-Cola, Dr. Pepper or go totally in your own direction and try something new!
• Add buffalo: Try tossing it in buffalo sauce for a pork-y twist on buffalo chicken — great for game day sandwiches!
• Add honey garlic: Stir in some honey garlic sauce and serve with rice or noodles.

How to store Crock Pot Pulled Pork

Once it cools to room temperature, you can store leftover bbq pulled pork in an airtight container in the fridge for up to 3 days.

Add a splash of moisture (water, broth, juice, or sauce) and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Crockpot pulled pork?

Yes! It freezes perfectly for up to 3-4 months in a heavy duty freezer bag or freezer container. Don’t forget to date and label! It’s one of our favorite freezer meals!

What is the best cut of meat for crock pot pulled pork?

I always recommend using either boneless pork loin or pork shoulder for pulled pork! See my reasons for each down below.

The best meat for pulled pork really depends on your preferences: sometimes I prefer leaner, boneless cuts of meat (if I don’t want my pulled pork too fatty), and other times I reach for higher fat cuts for more juiciness.

Either way this slow cooker pulled pork recipe is going to be tender, juicy and delicious after a long, slow cooker!

Using Pork Loin for pulled pork:

It’s an easy-to-cook, fairly lean cut of meat so you don’t have to deal with any bones. This way, I get the most bang for my buck, I don’t have to do a lot of trimming, and it’s just plain delicious.

Pork loin also tends to go on sale often for a great price, and I will pick up a few to store in the freezer until a craving for this slow cooker pulled pork hits.

Since we are slow cooking our shredded pork, the loin stays moist during the long cook time.

Using Pork Shoulder for Crockpot Pulled Pork:

Pork shoulder also gives great results! The pork shoulder is high in fat which will make a very juicy pulled pork and it is another great option.

Pork shoulder is a great option for the slow cooker as well as oven and smoked preparations as the fat ensures it doesn’t dry out.

Serving suggestions:

Honestly, we usually eat this alone with some Brioche Buns and maybe some pickles and chips, but here are a few great side options that go well with pulled pork:

• Easy Potato Salad Recipe — a summer must have!
• Creamy Ranch Bowtie Pasta Salad Recipe — easy to prep ahead!
• No Mayo Garlic Herb Potato Salad — simple and delicious.

Don’t forget to serve with a tall glass of Easy Homemade Pink Lemonade or Strawberry Lemonade!

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The BEST Crock Pot Pulled Pork

This Crock Pot Pulled Pork recipe is so easy and so flavorful! It starts with a garlic herb rub and hangs out in the slow cooker until it’s fall apart tender. 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 16 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 4 lb boneless pork loin or pork shoulder (trimmed if desired)
• 1 cup apple juice (or soda)
• 1 tablespoon seasoning salt
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon dried mustard
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 2 cups barbecue sauce as desired

US Customary – Metric

Instructions

• Place pork loin in a 4-6 quart crock pot and pour in apple juice.
• Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.
• Cover and cook on low until fall apart tender — 8 to 10 hours. 
• Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.

Video

Notes

Ingredients and Substitutions:

Pork: I often use pork loin but it is leaner and will result in a leaner pulled pork. I don’t find that this is a problem because the slow cooker and juices keep the pork so moist that we don’t miss the extra fat. Pork shoulder is typically the best cut of meat for pulled pork because it is fatty, which makes it very tender when cooked. You choose which you prefer!

Apple juice: I love apples and pork, so this is my favorite liquid, but you can use broth, water or soda (Dr. Pepper or Root Beer are both delicious!).

Barbecue sauce: Choose your favorite barbecue sauce, or try my Homemade BBQ Sauce, this Easy Homemade Dr Pepper BBQ Sauce or this Homemade Dr Pepper BBQ Sauce.

Nutrition

Calories: 222cal | Carbohydrates: 17g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 859mg | Potassium: 532mg | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

The post The BEST Crock Pot Pulled Pork appeared first on The Recipe Rebel.

Cream Cheese Fruit Dip is a quick and simple recipe that’s easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

If you love dessert dips, satisfy your sweet tooth with more recipes like Caramel Apple Dip, Cannoli Dip and Caramallow Dip!

Cream cheese fruit dip is one of the easiest dips to toss together with a handful of inexpensive ingredients! You only need cream cheese, vanilla extract, Greek yogurt, heavy whipping cream and a sweetener like honey or powdered sugar to whip up this dip.

Whether you serve it as a dessert, at a picnic or as an appetizer, you’ll love watching it disappear quickly. It’s loved by everyone from kids to grandparents!

Why we love this Fruit Dip recipe:

• No Bake – I love a recipe I don’t need to preheat the oven for. This no-bake dip recipe is so simple to toss together all in one bowl!
• Versatile – There are so many different ways you can customize this fruit dip recipe! Make it chocolate peanut butter, lemon lime, maple cinnamon… or add in your favorite flavors! The possibilities are endless.
• Inexpensive – You might already have everything you need to make this cream cheese dip recipe in your kitchen right now! All of the ingredients are super budget-friendly and easy to find at the grocery store.
• Kid Friendly – Yes! The little ones love this fun, fruity dip. It’s a great recipe to use to get them to eat some nutrients (from the fruit dippers) and some protein (Greek yogurt)!

Ingredients Needed for Cream Cheese Fruit Dip

• Cream Cheese – The star of the show! I recommend using regular cream cheese, not low-fat. Low-fat cream cheese won’t be quite as thick and creamy.
• Greek Yogurt – I like using plain Greek yogurt with no added flavors, but there’s certainly room for creativity here!
• Vanilla Extract – This adds just the right amount of depth to the sweetness.
• Powdered Sugar – Feel free to swap this with honey or any other sweetener you prefer.
• Cream – Do not swap the heavy cream with any other dairy product! You need it to achieve the right consistency.

How to make Cream Cheese Fruit Dip

Here’s a quick look at how to whip up the very best fruit dip! Keep scrolling for more detailed ingredients and step-by-step instructions.

• Beat the cream cheese until smooth.
• Add the powdered sugar and beat until incorporated.

• Beat in the heavy cream and vanilla until incorporated.
• Beat in the yogurt until smooth.

Variations and Substitutions

• Chocolate Peanut Butter: Calling all Reese’s lovers! Mix in 2 tbsp of peanut butter and 1 tsp cocoa powder.
• Lemon Lime: Craving something more tangy? Stir in 1 tsp lime zest, 1 tsp lemon zest and 1-2 tbsp of either lemon or lime juice.
• Maple Cinnamon: Stir in 2 tbsp of maple syrup instead of powdered sugar. Just a pinch (¼ tsp) of cinnamon warms things up a bit!
• Customize it! This recipe is easy to add to with your favorite flavors.

How to store Cream Cheese Fruit Dip

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Can I freeze Cream Cheese Fruit Dip?

Sure thing! Keep it stored in an airtight container in the freezer for up to 1 month. Let it slowly thaw in the fridge prior to serving.

You may notice the texture is not as thick — this is because the cream deflates some as it thaws. It won’t affect the quality or the flavor!

What kind of fruit do you serve with Cream Cheese Fruit Dip?

Enjoy cream cheese fruit dip with grapes, strawberries, bananas, apple slices or really any other fruit you like best! Dippers like graham crackers and cookies are also pretty tasty.

Serving suggestions:

Serve this party dip as an appetizer or dessert. It’s pretty versatile, and there’s really no bad way to serve it!

You might also like these fun party ideas!

• Try this Dessert Charcuterie Board instead of dessert for a party!
• Serve this fruit dip with savory dips like this Rotel Dip, Taco Dip or this Buffalo Chicken Dip for a dip party!
• Serve warm, savory dips with these Homemade Breadsticks or Garlic Bread for a well-round finger food meal.

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Cream Cheese Fruit Dip

Cream Cheese Fruit Dip is a quick and simple recipe that's easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 130cal

Author Ashley Fehr

Ingredients

• 250 grams Cream Cheese (light or regular) 8 oz
• ½ cup powdered sugar, honey or any other sweetener
• ½ cup heavy whipping cream (a lighter cream will not work)
• 2 teaspoons vanilla extract
• ¼ cup plain Greek yogurt

Chocolate Peanut Butter Cream Cheese Fruit Dip:

• 2 tablespoons peanut butter
• 1 teaspoon cocoa powder

Lemon Lime Cream Cheese Fruit Dip:

• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1-2 tablespoons lime or lemon juice

Maple Cinnamon Cream Cheese Fruit Dip

• 2 tablespoons pure maple syrup (omit the sugar)
• ¼ teaspoon ground cinnamon

US Customary – Metric

Instructions

• Whip the cream cheese in a large bowl until smooth.
• Add the sugar and beat on medium speed until smooth.
• Add whipping cream and vanilla and beat on low until incorporated, then beat on high until light and fluffy.
• Beat in yogurt on low speed until blended. Taste and adjust to your preference.

Chocolate Peanut Butter:

• Add in peanut butter and cocoa with the yogurt.

Lemon Lime:

• Add in lime zest, lemon zest and juice with the yogurt — just enough to reach your desired consistency.

Maple Cinnamon:

• Swap the maple syrup for the powdered sugar, and add the cinnamon.

Notes

Substitutions:

• sugar: you can substitute the sugar with any sweetener, just keep in mind that a liquid sweetener will change the consistency.
• yogurt: feel free to sub in a fruit-flavored yogurt for a fun twist

How to store cream cheese fruit dip:

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Nutrition

Calories: 130cal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 43mg | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

The post Cream Cheese Fruit Dip appeared first on The Recipe Rebel.

One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It’s easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!

There are two words that win me over every time – “one pan.” Enjoy more easy one pan recipes like Tuscan Orzo with Chicken, Sausage and Rice and Chicken Meatballs with Orzo.

This one pan teriyaki chicken and noodles recipe has saved me from ordering take-out so many times! This quick and easy homemade recipe is just so much better than what shows up in the little cardboard box — and just as quick!

There are so many bold flavors in the sauce that are created by soy sauce, honey, and more! If you have a selective eater at the table, this might just be the recipe to use to get them to eat their meat and veggies.

Oh, and did I mention just how easy it is? One pan dinners are the BEST!

Ingredients Needed for One Pan Teriyaki Chicken and Noodles

• Chicken: Chicken breasts are my personal favorite protein to use in this recipe. However, boneless skinless chicken thighs also work!
• Spaghetti: You can use another type of noodle if preferred. Note that the cooking time may change, so follow the instructions on the package.
• Chicken broth: Low sodium broth is preferred. The soy sauce in this recipe already lends a good salty flavor.
• Veggies: I love this mix of matchstick carrots, snap peas and bell peppers. Garnishing with fresh green onions also adds great fresh flavor. Feel free to toss in more veggies like broccoli, bean sprouts, or whatever else needs to get out of the fridge!
• Ginger and garlic: For both of these ingredients, I recommend using fresh options – not paste or pre-minced alternatives. Fresh garlic and ginger create the most amazing flavor and aroma.
• Vinegar: White wine vinegar gives the sauce a slightly tangy flavor.
• Honey: Adds sweetness to balance out our savory, salty flavors.
• Soy Sauce: Low-sodium soy sauce is preferred. You can also use coconut aminos or tamari instead if you’d like.

How to make One Pan Teriyaki Chicken and Noodles

Take a quick look at how to toss together this teriyaki chicken and noodles recipe! Keep scrolling to the recipe card for more exact measurements and step-by-step instructions.

• Cook the chicken until lightly browned on all sides and fully cooked through.
• Add the veggies and cook until softened, but still crisp.

• Pour all of the sauce ingredients into the pot.
• Bring to a simmer and stir in the spaghetti noodles. Lower the heat and simmer until the noodles are fully cooked. Stir often!

Variations and Substitutions

• Make it meatless: Omit the chicken meat and use vegetable broth for a vegetarian friendly noodle dish. You could also use tofu instead of chicken to still include protein, but you’ll want to set the tofu aside once it’s cooked, then add it to the dish right at the end. It’ll get mushy if cooked with the noodles.
• Go gluten-free: Use gluten-free noodles and cook them according to package directions. Also keep in mind that soy sauce has gluten, so you’ll want to use coconut aminos or tamari instead.
• Add more veggies: Broccoli, beansprouts, baby corn, water chestnuts, cabbage, mushrooms, bok choy… I could keep going! There are so many ways to add more nutrients to this healthy dinner recipe.
• Make it spicy: Take a walk on the wild side by sprinkling in some crushed red pepper flakes. Or, stir some chili garlic sauce when you add the other sauce ingredients to the pan.

How to store One Pan Teriyaki Chicken Noodles

Let your leftovers fully cool to room temperature prior to storing. Keep everything in an airtight container in the fridge for 3-4 days. Add a splash of broth or water and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed through.

Can I freeze teriyaki chicken noodles?

Sure thing! Let everything cool to room temperature, then transfer it all into an airtight freezer-safe container. It will last in the freezer for up to 3 months. Let it thaw in the fridge prior to reheating.

Keep in mind that both the pasta and the veggies will have a softer texture after freezing, so if you like your pasta al dente this may not be the best option for you.

Serving suggestions:

Typically, I don’t serve this one pan dinner recipe with a side dish. There’s already meat, noodles, and veggies in the pan – it’s a complete dinner.

However, you could always have the full take-out experience with some egg rolls or egg drop soup, or have an Asian-inspired dinner party and add in these Chicken Lettuce Wraps, this Sweet and Sour Pork and this Vegetable Lo Mein!

More one pan meals you’ll love!

• One Pan Tuscan Orzo with Chicken — a reader favorite!
• Creamy Gemelli Pasta recipe — a simple meatless meal.
• Orecchiette Pasta with Sausage — full of flavor!
• Cajun Chicken Pasta — a little extra kick 😉
• Baked Gnocchi with Sausage — an all around fave

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One Pan Teriyaki Chicken and Noodles

One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It's easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 448cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 3 chicken breasts (cut into 1" pieces) about 1.5 lb
• salt and pepper
• 1 cup matchstick cut carrots
• 1 cup snap peas
• 1 bell pepper sliced
• 2 ½ cups chicken broth sodium reduced
• ½ cup soy sauce sodium reduced
• ¼ cup honey
• 1 tablespoon white vinegar
• 2 teaspoons minced garlic about 4 cloves
• 1 teaspoon fresh ginger
• 350 grams Spaghetti broken in half
• 2-3 green onions sliced

US Customary – Metric

Instructions

• Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, flipping once, until browned (3-4 minutes).
• Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
• Add the chicken broth, soy sauce, honey, vinegar, garlic and ginger and stir until combined.
• Bring to a simmer over medium-high heat and add spaghetti. Reduce heat to medium, cover and cook, stirring occasionally, for about 10-12 minutes, until al dente. Stir in green onions and serve.

Video

Notes

Ingredients and Substitutions: 

• Chicken: I use boneless, skinless chicken breasts because we usually have them on hand. You can sub for boneless chicken thighs, or omit for a meatless meal.
• Vegetables: If you want to bump up the veggie content, you can easily add mushrooms, bok choy, cabbage or a coleslaw mix, or broccoli slaw mix. Feel free to experiment here.
• Chicken broth and soy sauce: I always use low sodium chicken broth and soy sauce so I can control the seasoning. If you’re using regular soy sauce or broth, it may be more salty. 
• Spaghetti: We always have spaghetti on hand and we love it in this dish! Feel free to swap with another noodle of your choice. Keep in mind that the cook time may differ.

Nutrition

Serving: 252grams | Calories: 448cal | Carbohydrates: 62g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 1619mg | Potassium: 784mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4436IU | Vitamin C: 39mg | Calcium: 47mg | Iron: 2mg

The post One Pan Teriyaki Chicken and Noodles appeared first on The Recipe Rebel.