Porcupine Meatballs are homemade beef meatballs that are boldly seasoned, cooked in a rich tomato sauce, and have plenty of “spikes” from the addition of white rice! They’re so easy to whip up with just about 15 minutes of prep time.

Enjoy more of the best ground beef recipes like Taco Mac, Instant Pot Goulash and Air Fryer Meatloaf.

Porcupine Meatballs have taken the internet by storm! It’s not hard to see why, either. First of all, the name is adorable which definitely helps.

Secondly, these meatballs really have it all! They’re beefy, super flavorful, saucy, and have the best consistency from the simple addition of white rice (which look like little porcupine spikes).

This easy dinner recipe requires just about 15 minutes of prep work on your part. After you toss everything into a skillet, you just have to let the meatballs cook low and slow to perfection in marinara sauce. Your kitchen is going to smell SO good!

Why we love this Porcupine Meatballs Recipe:

• Kid Friendly: Your picky eater might just love these protein packed meatballs! They’re not spicy and have a fun name – a win win for most little ones.
• Easy: These homemade meatballs are so easy to toss together with a handful of pantry staples you might already have on hand.
• Flavorful: One quick look at the ingredients list will show you just how flavor packed these meatballs really are! Garlic, herbs, seasonings and more give the meatballs tons of flavor all by themselves. Cooking them in marinara sauce really seals the deal!

Porcupine Meatballs Ingredients Needed:

• Ground Beef – You can swap this with ground turkey if you’d like. Just note that the flavor and consistency may be a little different.
• Garlic – Feel free to measure this with your heart, garlic lovers out there!
• Egg – This acts as a binding ingredient for the meatballs.
• Milk – If you need to omit the dairy, just swap this with broth or even water.
• Rice – Long grain white rice is what gives porcupine meatballs their signature spikes!
• Marinara Sauce – Feel free to use any store-bought brand you like best.
• Broth – Beef broth creates the best flavor. I like to use low sodium broth so I can control the amount of salt in the recipe.
• Parmesan – If you have an extra minute or two, freshly grate the parmesan yourself! It really helps to create the best flavor and consistency.
• Brown Sugar – This is used to sweeten the sauce a little bit. You can omit it if you’d like.
• Worcestershire Sauce – This adds an amazingly savory umami flavor!
• Seasonings – All you need is a little bit of oregano, parsley, onion powder, salt and pepper.

How to make Porcupine Meatballs

Take a quick look at how easy it is to make this porcupine meatballs recipe! For more details about ingredients and instructions, scroll down to the recipe card.

• Stir together the rice, parmesan cheese, milk, egg, salt, parsley, onion powder and pepper in a bowl.

• Add the ground beef to the mixture and mix until combined.
• Roll the mixture into meatballs. Heat a skillet over medium-high heat with oil. Brown the meatballs for about 1-2 minutes per side.

• Whisk together the marinara, broth, garlic, worcestershire, brown sugar and oregano. Pour this sauce all over the meatballs.
• Cover the pan. Simmer on medium-low heat for 40 minutes or until the rice is tender. You can pull a grain of rice out of a meatball to check and see if it’s ready.

Variations and Substitutions

• Ground Beef: I like to use lean ground beef, but you can choose a fattier ground beef if you’d prefer. Just note that you may want to wipe the rendered fat out of the pan after you brown the meatballs.
• Onion Powder: You can finely chop up about half an onion and use that instead of onion powder if desired. I just like to use onion powder because it’s less chopping!
• Rice: Here’s the deal – I haven’t tested this recipe with minute rice or long grain brown rice. You can definitely try using one of those options if that’s what you have, but the cook time will change.
• Parmesan: You don’t need to add the parmesan… But I can’t make meatballs without it! My Easy Meatball Recipe is another great example of this. Parmesan (especially when freshly grated) adds great flavor.

How to store Porcupine Meatballs

Once cooled to room temperature, you can store leftover porcupine meatballs and sauce in an airtight container in the fridge. Properly stored, they’ll stay fresh for about 2-3 days. Reheat in the microwave for 30 seconds at a time until warmed all the way through.

Can I freeze porcupine meatballs?

Sure thing! Let the meatballs fully cool to room temperature. Then, transfer them to a freezer safe container and store for up to 3 months. I recommend letting them slowly defrost in the fridge prior to reheating.

Serving suggestions:

Porcupine meatballs are best when served over pasta (try these Buttered Noodles!), Baked Rice or Cream Cheese Mashed Potatoes to help absorb all of that amazing marinara sauce! Also, consider any of these delicious veggie side dishes to add some fresh flavor:

• Air Fryer Broccoli — so simply!
• Roasted Green Beans — the best way to do green beans.
• Cheesy Baked Asparagus

More Meatball Recipes You’ll Love!

• Easy Meatball Recipe — the best homemade meatballs!
• Turkey Meatballs — juicy and full of flavor.
• Air Fryer Meatballs — to cut down on cook time!
• Swedish Meatballs — we can’t get enough of that creamy sauce.

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Easy Porcupine Meatballs

Porcupine Meatballs are homemade beef meatballs that are boldly seasoned, cooked in a rich tomato sauce, and have plenty of "spikes" from the addition of white rice! They're so easy to whip up with just about 15 minutes of prep time.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 5 servings

Calories 331cal

Author Ashley Fehr

Ingredients

Porcupine Meatball Recipe

• ½ cup uncooked long grain white rice
• ¼ cup shredded Parmesan cheese
• ¼ cup milk
• 1 large egg
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 1 lb lean ground beef
• 2 tablespoons oil

Porcupine Meatball sauce

• 22 oz marinara sauce (650 ml or 2¾ cups)
• ¾ cup low sodium chicken or beef broth
• 2 cloves garlic (finely minced)
• 1 tablespoon Worcestershire sauce
• 2 tablespoons brown sugar
• ½ teaspoon dried oregano

US Customary – Metric

Instructions

• (Preheat oven to 350 degrees F if baking — stove top directions included as well)
• In a large bowl, stir together rice, Parmesan, milk, egg, salt, parsley, onion powder and pepper. Add the ground beef and mix just until combined.
• Roll beef mixture into 1½" balls and set aside (you should get 20-22 meatballs)
• Heat a large skillet over medium-high heat and add the oil.
• Brown the meatballs on each side, about 1-2 minutes per side.
• Meanwhile, whisk together the marinara sauce, broth, garlic, Worcestershire sauce, brown sugar and oregano. Pour over the meatballs in the pan and cover.
• You can either bake the meatballs for 40-45 minutes until the rice is tender, or you can simmer on medium-low heat for about 40 minutes until the rice is tender. To test if they are done, simply pull out a grain of rice to check for doneness. If needed, you can add an extra splash of broth and continue baking.
• Serve over pasta or with side dishes of your choice.

Video

Notes

*This recipe makes about 20 meatballs, or 5 servings of 4 meatballs each (or 4 servings of 5 meatballs each). 

Ingredients and Substitutions:

• Ground beef: feel free to use a fattier beef if you prefer — you may want to clean the excess fat out of the pan after browning if you go this route.
• Onion powder: if you prefer, you can finely chop about ½ an onion and use that instead of onion powder. My family prefers not to have pieces of onion in the meatballs, so I find onion powder a great substitute (and less chopping!)
• Rice: I have not tested this recipe with minute rice or long grain brown rice. You may be able to swap them, but the cook time will change. 
• Parmesan: you can omit the Parmesan if you prefer — I love adding Parmesan to my meatballs (like in my Easy Meatball Recipe) because it adds a ton of flavor! They will not taste overly cheesy.
• Milk: water or broth is a fine substitute if you are trying to reduce or omit the dairy in this recipe.

 

 

Nutrition

Serving: 303grams | Calories: 331cal | Carbohydrates: 27g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 1278mg | Potassium: 818mg | Fiber: 2g | Sugar: 8g | Vitamin A: 661IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 4mg

The post Porcupine Meatballs appeared first on The Recipe Rebel.

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

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Creamy Chicken and Rice Soup features tender bites of shredded chicken breasts, sautéed veggies, white rice and a flavorful creamy broth! It’s an easy one pot soup recipe that comes together easily in under an hour.

Enjoy more easy chicken soup recipes like Crockpot Chicken Taco Soup, Lemon Chicken Orzo Soup and Chicken Dumpling Soup.

Creamy Chicken and Rice Soup is one of those dinners that’s perfect for weeknights at home with the family! When you need something warm, comforting, and kid friendly on the dinner table, this is a great recipe to turn to.

I think my favorite thing about this chicken and rice soup recipe is how easy it is to toss together! It’s a one pot recipe that comes together with minimal effort in about 45 minutes.

Plus, it’s made with kitchen staples! If you’re anything like me, you probably have the majority of these ingredients on hand 90% of the time. If not, no worries – your shopping list will be nice and short.

If you try this recipe, let me know how it goes! (Even my soup-resistant children love this one 😉).

Why we love this Creamy Chicken and Rice Soup:

• Picky eater approved: If you have a hard time getting a certain someone at the table to eat their protein and veggies, this recipe may come in handy! It’s so flavorful they won’t even notice all of the goodness it offers.
• Comforting: Chicken, rice and veggies are served in the best creamy broth. This is truly a comfort food classic.
• Simple: One quick look at the ingredients listed below will show you that this recipe is frills-free! You may already have every simple ingredient needed in your kitchen now.

Creamy Chicken and Rice Soup Ingredients Needed:

• Chicken – Chicken breasts are my favorite to use in this recipe because I like the way they shred so perfectly. However, you can use boneless, skinless thighs if you’d prefer!
• Rice – Long grain white rice is my go-to in this creamy soup. Brown rice also works just fine, but it requires a longer cook time.
• Cream – Heavy cream creates the best thick and creamy consistency! Any cream will work though, like half and half.
• Chicken Broth – I always use low-sodium chicken broth so I can control the amount of salt in the soup.
• Seasonings – Thyme, parsley, salt and pepper is all you’ll need to create the best savory flavor!
• Garlic – Feel free to add more than what’s called for if you’re a proud garlic lover!
• Onion – A white or yellow onion is what you’ll need.
• Carrots – Try to make sure they’re all cut to about the same size so they cook through evenly.
• Celery – It’ll need a rinse before you start chopping to remove any possible residue.

How to make Creamy Chicken and Rice Soup

This one pot chicken soup recipe is so very easy! For more details about ingredients and instructions, just scroll on down to the recipe card.

• Heat oil in a large pot over medium-high heat. Sauté the onions, carrots and celery. Cook just until the onions are translucent.
• Mix in the garlic and herbs. Cook for just another minute.

• Add broth, raw chicken, uncooked rice, salt and pepper to the pot. Stir it all together and bring to a boil. Then, lower the heat to medium-low and cover the pot. Cook until the veggies and rice are tender, stirring every 10 minutes or so.
• Remove the cooked chicken from the pot and shred with two forks.

• Add the chicken back to the pot and stir in the cream.

Variations and Substitutions

• Add more veggies: I recommend starting this soup recipe with your classic mirepoix. From there, you can really get creative! Add veggies that take a little longer to cook with the mirepoix. Things that cook quicker, like leafy greens and frozen veggies can be added at the end.
• Use bone-in chicken: Yep! This recipe works just fine with bone-in chicken if that’s what you have on hand. Just note that it will take longer to cook and be sure to completely remove any bones when you shred the meat.
• Brown rice works: Just note that it’ll need longer to cook then white rice does.

How to store Creamy Chicken and Rice Soup

In an airtight container in the fridge, any leftover chicken and rice soup you have will stay fresh for about 2-3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze chicken and rice soup?

You sure can! Let it fully cool to room temperature first. Then, transfer the soup into a large zip-top bag and lay it flat on a cutting board or baking sheet. Freeze for 1 hour until it’s frozen flat. That way you can really optimize your storage space in your freezer!

Freeze for up to 3 months and let defrost in the fridge for a few hours before reheating.

Serving suggestions:

This chicken soup is a meal all on its own! It’s got carbs, protein and veggies. If you’d like to serve it with anything on the side, consider some crusty No Knead Artisan Bread, Homemade Dinner Rolls or my Mom’s Homemade Buns!

More easy chicken soup recipes you’ll love!

• Crockpot Chicken Noodle Soup — come home to dinner ready!
• Chicken Rice Soup — a classic version without the cream (and a reader favorite!)
• Quick Chicken Bacon Rice Soup — you can’t go wrong with bacon!
• Chicken Wild Rice Soup — wild rice adds a pop of color and added nutrients.

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Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup features tender bites of shredded chicken breasts, sautéed veggies, white rice and a flavorful creamy broth! It's an easy one pot soup recipe that comes together easily in under an hour.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 254cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 onion (finely chopped)
• 2 large carrots (peeled and diced, or 3 medium)
• 2 ribs celery (halved and sliced)
• 3 cloves garlic (minced)
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• 5 cups low sodium chicken broth
• 2 boneless, skinless chicken breasts (raw, about 1 lb)
• 1 cup long grain rice (white or brown)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup cream (any kind – higher fat will have a richer flavor and thicker consistency)

US Customary – Metric

Instructions

• In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion is translucent.
• Add garlic, parsley and thyme and cook 1 minute.
• Add broth, uncooked chicken, uncooked rice, salt and pepper. Stir and bring to a boil over medium-high heat.
• Reduce heat to medium-low (a simmer), cover, and cook for 15-30 minutes(15-20 minutes for white rice, 30-35 minutes for brown rice), stirring every 10 minutes, or until vegetables and rice are tender.
• Remove chicken from pot and shred. Add back to the pot with the cream. Serve.

Video

Notes

Ingredients and Substitutions:

• vegetables: I start this recipe with a classic mirepoix (carrots, onion and celery) to build flavor, but you can add in lots of others if you like! Add the ones that cook longer with the mirepoix, and add the ones that cook quickly at the end (for example, frozen vegetables, leafy greens, broccoli etc.)
• chicken: I like to use boneless, skinless chicken breasts but you can use thighs if you prefer. If you want to use bone in meat, that works too! You will just remove the bone when you shred the chicken.
• rice: I usually use long grain white rice in this recipe. Brown rice works great but will need a longer cook time. I prefer not to use minute rice, though you can and it works fine — just add it once the vegetables are nearly tender. Normally, I rinse my rice to remove excess starch before cooking it. But in this recipe, a little starch helps to make this soup thick and creamy.
• cream: I like to use heavy cream in this recipe for the best flavor and consistency. However, any cream will work! You could even substitute with milk plus 1 tablespoon of corn starch or flour if you need to. 

 

Nutrition

Serving: 367grams | Calories: 254cal | Carbohydrates: 33g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 526mg | Potassium: 445mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3512IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

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This Slow Cooker Pot Roast has incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

Looking for more ways to cook pot roast? Try my Easy Pot Roast recipe (the BEST gravy!) or my Perfect Instant Pot Pot Roast Recipe!

There are days when you just need a simmering slow cooker full of comfort food, and this Slow Cooker Pot Roast is just the ticket.

The roast beef is fall apart tender, and a couple special ingredients give this roast beef so much incredible flavor!

The gravy on this pot roast, you guys… it’s the best.

It’s not just thickened beef broth or drippings or onion soup mix. You might not think the tomato paste and balsamic vinegar would do that much, but they really pack in a lot of flavor!

The potatoes and carrots come out perfectly tender and coated in that delicious sauce. You really need to try it to believe it!

Why we love this recipe:

• The slow cooker works its magic: this roast is so tender and cooks mostly hands off! I love crockpot meals for busy days.
• The flavorful gravy! I know some of you might feel skeptical about some of gravy ingredients… but trust me on this one! They add the perfect pop of flavor to finish before serving.
• It’s a meal in one: no side dishes needed! (But I wouldn’t turn down one of Mom’s Homemade Buns or these golden Brioche Buns 😉)

With school starting again and the days turning cloudier, there’s nothing I’d rather curl up with after a busy day than a big bowl of this pot roast! (But if I had to choose a second and third, this Crockpot Mac and Cheese and this Crockpot Potato Soup would be right up there!)

How to make Slow Cooker Pot Roast:

1. Combine your seasoning and sprinkle it all over the roast. Press it in so it sticks well!
2. Brown your roast in a skillet over high heat, just so you have a nice golden crust. (Can you skip this part? Yes, sort of. See my tips below)

3. Add onion, and then the other gravy ingredients to the same pan — they will cook down and suck up all of that browned beef flavor at the same time!
4. Throw everything into the slow cooker and let it all hang out until fall apart tender and full of flavor. Before serving, finish your gravy and thicken further if needed.

What’s the best cut of meat for pot roast?

• You don’t have to spend big money on a great cut of meat to make a pot roast — the slow cooker can tenderize almost any cut of beef as it cooks through the day.
• That being said, a chuck roast (as it will be called in the United States) or blade roast (as it is called in Canada) — often labelled “pot roast” is the most common choice for pot roast.
• It is not an expensive cut, but it has great marbling which leads to very tender meat.
• You can use other varieties, but one that is labelled “pot roast” in Canada will be your best bet!

How to make this Pot Roast recipe in the Instant Pot:

Would you believe I already have an Instant Pot Pot Roast recipe here? And would you believe that I based this recipe off of that one because it was so.dang.good.

Believe it.

If you want to make this in your pressure cooker, click here for my Instant Pot Pot Roast recipe.

Variations on this Crockpot Pot Roast:

• This crock pot roast recipe is already naturally gluten and dairy free, just be sure to wash your vegetables and check your labels before serving to anyone with food allergies or sensitivities.
• To brighten the flavors even more after such a long cook time, throw in some fresh chopped parsley or an extra tablespoon of balsamic vinegar
• You can swap the potatoes for cauliflower for a lower carb version, just remember that cauliflower cooks more quickly than potatoes so you may want to add them halfway through the cook time.

Do you have to brown your roast before adding it to the slow cooker?

The short answer? No.

The long answer? Yes and no.

Yes, if you want to seal in the juices and add extra flavor to your pot roast. Browned food equals flavor, so any time you are browning meat, you’re adding more flavor to the recipe. It also keeps the juices inside the meat and doesn’t dilute your gravy.

No, if you just plain don’t have time or you are making the recipe with a one year old on your hip like I sometimes do.

Your gravy will be more diluted with the juices from the meat, but it will be fine and good. Taste test at the end, and add a splash of balsamic vinegar or extra seasoning at the end if need be. It will be fine.

What to serve with pot roast:

This recipe has protein, carbs and vegetables so it really is a meal in one.

That being said, I’ll never turn down some crusty No Knead Bread or a Homemade Dinner Roll to mop out all of that gravy!

You can serve something green on the side for a pop of freshness if you like — I’d recommend this easy Broccoli Salad, Roasted Green Beans or Cheesy Baked Asparagus.

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Slow Cooker Pot Roast (the BEST gravy!)

This Slow Cooker Pot Roast has such incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 servings

Calories 536cal

Author Ashley Fehr

Ingredients

• 1½ teaspoons seasoning salt (I use Lawry’s)
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 1.2 kg beef roast about 2.5lbs (chuck or blade is best)
• 2 tablespoons oil
• ½ medium onion finely chopped
• 1½ cups beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon liquid honey
• 1½ tablespoons corn starch
• 1 tablespoon water
• 2 large carrots peeled and sliced
• 1.5 lbs baby potatoes halved if large
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast completely.
• Heat a frying pan over high heat and add oil. Sear roast on all sides, just until browned. Place roast in 4-6 quart slow cooker.
• Add onion to the same pan and cook over medium heat until translucent. Add broth, tomato paste, vinegar, Worcestershire sauce and honey to the pan with the onions. Whisk together corn starch and water and add to the pan.
• Cook and stir over low heat, scraping any bits off the bottom of the pan, for 2-3 minutes. 
• Place potatoes and carrots around roast in slow cooker and pour the sauce over top. Cook on low for 8 hours (low is better, but you can also do high for 4 hours), until roast shreds easily and potatoes are tender. (*For firmer vegetables, you can add them about 2-3 hours in to the cook time)
• Remove roast to slice or shred. Stir in ketchup if desired (it just brightens the flavor after a long cook time) and serve juices with roast and vegetables. If desired, you can place the juices in a small saucepan and thicken with additional corn starch slurry.

Video

Notes

*Be sure not to cut your potatoes or carrots too large or too small — you don’t want them to turn to mush during the long cook time but you also don’t want them rock hard. 

Nutrition

Calories: 536cal | Carbohydrates: 30g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 138mg | Sodium: 935mg | Potassium: 1310mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3490IU | Vitamin C: 25.4mg | Calcium: 66mg | Iron: 5.6mg

More slow cooker comfort food recipes you’ll love!

• Crockpot Creamy Garlic Chicken — this sauce is dreamy over some mashed potatoes or pasta!
• Crockpot Lasagna Soup (quick & easy!) — perfect for dunking some Cheesy Garlic Bread!
• Slow Cooker Creamy Tomato Basil Chicken Breast — a family favorite.
• Crockpot Tuscan Chicken — full of flavor!

The post Slow Cooker Pot Roast with the BEST gravy! appeared first on The Recipe Rebel.

This Orange Chicken recipe is so easy to make at home in less than 30 minutes! Seasoned chicken breast is sautéed until golden and smothered in the very BEST homemade orange sauce!

Enjoy the take-out experience from your very own kitchen with recipes like Slow Cooker Mongolian Beef, One Pot Teriyaki Chicken and Noodles and Sweet and Sour Pork.

Orange Chicken is pretty much the pinnacle of Chinese take-out cuisine. Tender, golden bites of chicken served in a thick, sweet orange sauce? Yes please!

While I’ve ordered Orange Chicken a time or twenty, nothing I’ve had from a take-out restaurant can compare to this easy skillet recipe. It’s truly got the very best flavor and consistency.

The sauce is made with bold ingredients like soy sauce, marmalade and orange juice to create the most mouthwatering sweet and tangy flavor. There’s also some garlic and ginger in there to really send it over the top!

Why we love this Orange Chicken Recipe:

• Better than take-out: Yes, really! Between all of the bold fresh flavors and crispy (not greasy) consistency, it’s easy to say this is better than any take-out I’ve had.
• Quick: You can have this from pan to table in less than 30 minutes total. Such a quick and easy recipe!
• Versatile: Serve this over white rice, brown rice, quinoa, noodles, or eat it all by itself. There are so many ways to get creative when it comes to plating Orange Chicken.

Orange Chicken Ingredients Needed:

• Chicken – Chicken breasts are my favorite cut of meat for Orange Chicken. Feel free to swap them with thighs if you’d like.
• Marmalade – Sweet orange marmalade adds a thicker consistency and vibrant orange flavor to the sauce. If you find that your marmalade is a bit bitter, no worries! Add a little extra honey to compensate.
• Orange Juice – Juice squeezed right from the orange will create the very best flavor. In a pinch you can of course use bottled orange juice instead!
• Broth – Chicken broth is my favorite to use. In a pinch water will also work just fine.
• Soy Sauce – You can use tamari or coconut aminos instead if preferred.
• Cornstarch – This is what gives the chicken a nice crisp consistency.
• Garlic – Feel free to add a little extra garlic if desired! Just keep in mind that garlic is pretty potent and you don’t want it to overpower the other ingredients.
• Ginger – Minced ginger adds the best flavor. In a pinch you can substitute it for ground ginger.
• Vinegar – Just a little bit goes a long way with that tangy flavor!
• Seasonings – All you need is a little salt, pepper and red pepper flakes. Feel free to omit the salt if you’re worried about too much sodium.

How to make Orange Chicken

Grab your skillet and let’s get to work! For more detailed instructions and ingredient measurements, scroll down to the recipe card.

• Add the chicken in a bowl with cornstarch, salt and pepper. Toss to coat.
• Heat oil in a skillet over high heat. Add the chicken and cook until just browned on all sides. Keep in mind that you may need to do this in batches!

• Make the sauce by whisking together juice, broth, marmalade, soy sauce, cornstarch, vinegar, garlic, ginger and red pepper flakes.
• Once the chicken is browned, reduce the heat to medium. Stir in the sauce. Cook and stir often until the sauce has thickened and the chicken is cooked all the way through.

Variations and Substitutions

• Change the chicken: You can feel free to use chicken thighs instead of breasts if preferred. This sauce is also delicious with pork!
• Make it gluten free: Cornstarch is naturally gluten free. The only ingredient you’d have to swap in this Orange Chicken recipe is the soy sauce! Simply use a gluten free alternative like coconut aminos. Be sure to check the labels on all other ingredients just in case.
• Add some spice: I like to include just a small pinch of red pepper flakes for a little extra flavor. Feel free to add more to turn up the heat! Just keep in mind that a little goes a long way and once they’re mixed in, there’s really no taking them out.

How to store Orange Chicken

In an airtight container in the fridge, any leftovers you have will stay fresh for about 2-3 days. Reheat in the microwave for 30 seconds at a time until warmed through.

Can I freeze this Orange Chicken recipe?

Yes! Let it fully cool to room temperature prior to storing in a freezer safe container for up to 3 months. Don’t forget to date and label! When you’re ready to reheat it, let it first defrost in the fridge for a few hours.

Serving suggestions:

Ready for the best take-out night ever without having to order out? Pair your homemade Orange Chicken with some Vegetable Lo Mein and Chicken Lettuce Wraps!

For simple sides to soak up that sauce, I recommend Baked Rice or Instant Pot Jasmine Rice, along with Roasted Green Beans for a pop of color.

More Chinese-inspired recipes you’ll love!

• Sweet and Sour Chicken — with the best sauce!
• Instant Pot Teriyaki Chicken and Rice — it basically cooks itself 😉
• One Pot Chicken Chow Mein — a reader favorite!
• Pineapple Chicken — sweet and tangy.

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Easy Orange Chicken Recipe

This Easy Orange Chicken recipe is so easy to make at home in less than 30 minutes! Seasoned chicken breast is sautéed until golden and smothered in the very BEST homemade orange sauce!

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 203cal

Author Ashley Fehr

Ingredients

• 2 boneless, skinless chicken breasts cut into 1″ cubes
• 3 tablespoons corn starch
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon oil
• ½ cup orange juice (fresh squeezed is best)
• ⅓ cup low sodium chicken broth
• ¼ cup orange marmalade
• 3 tablespoons soy sauce
• 1 tablespoons corn starch
• 1 tablespoon white vinegar
• 2 cloves minced garlic
• 1 teaspoon minced ginger
• 1 pinch red pepper flakes

US Customary – Metric

Instructions

• Place chicken pieces in a large bowl and add 3 tablespoons corn starch, salt and pepper. Stir to coat.
• Heat a large pan over high heat and add oil.
• Add chicken to the pan and cook over high heat, turning once, just until browned, about 2 minutes per side. You may have to do this in batches.
• Meanwhile, make the sauce. Whisk together the juice, chicken broth, marmalade, soy sauce, 2 tablespoons corn starch, vinegar, garlic, ginger, and pepper flakes.
• Once chicken is browned, reduce heat to medium and add the sauce. Cook and stir until sauce has thickened and chicken is cooked through (165 degrees F minimum), about 10 minutes.
• Serve over rice as desired.

Video

Notes

*The flavor of your sauce will depend a great deal on how sweet your juice and marmalade is — if you taste it at the end and it is too bitter, add a spoonful or two of honey.

Ingredients and Substitutions:

• Chicken: boneless, skinless chicken is my preference for this recipe, but boneless chicken thighs will also work if you prefer dark meat. 
• Marmalade: a little orange marmalade adds thickness and orange flavor. A sweet marmalade is best for this recipe — if your marmalade is bitter, you may want to swap for additional orange juice, or add honey to compensate. 
• Orange juice: fresh squeeze orange juice gives the best flavor, but a carton can be subbed in if necessary.
• Broth: chicken broth adds a bit more savory flavor, but you can sub for water if needed. 

 

Nutrition

Serving: 213grams | Calories: 203cal | Carbohydrates: 25g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 1129mg | Potassium: 334mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 99IU | Vitamin C: 17mg | Calcium: 20mg | Iron: 1mg

The post Easy Orange Chicken recipe 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.

Stuffed Pepper Casserole features Italian sausage, peppers, salsa, rice and more cooked to perfection beneath a layer of gooey mozzarella cheese. It’s a supremely satisfying dinner that’s easy to make all in one pan!

Be sure to check out more of my favorite stuffed pepper recipes like Stuffed Pepper Soup, Turkey Stuffed Peppers and Grilled Pulled Pork Stuffed Peppers.

One those nights that you need a one pan dinner to feed your family, this easy Stuffed Pepper Casserole is the recipe to turn to!

This easy casserole recipe is a tried and true favorite in my kitchen. It’s highly requested by all – even the pickiest of eaters who usually turn their nose when they see veggies.

It’s filling, cheesy, flavorful and SO easy to make. There’s a whole lot to love about this quick one pan dinner recipe!

Why we love this Stuffed Pepper Casserole:

• One Pan – It’s easy to make and even easier to clean up!
• Family Friendly – Even if you have picky eaters at the table, they’ll love this cheesy casserole recipe. They might not even notice all the bell peppers and protein they’re eating.
• Versatile – There are plenty of ways to change up this casserole to best fit your personal preferences. Scroll down to see some of my suggested variations to try!

Stuffed Pepper Casserole Ingredients Needed:

• Italian Sausage – Can be swapped with ground turkey, chicken or beef. Have some of this Crockpot Shredded Chicken to use up? It works perfectly in here!
• Rice – You can use long grain brown rice instead of long grain white, you will increase the cook time to 30-45 minutes. This will depend on the kind of long grain rice you use — use the package directions as a guide.
• Bell Peppers – You can use any color of bell peppers you like best. Red and green are my favorites to use in this casserole recipe.
• Mozzarella – The way that this melts on top of the casserole is absolute perfection. Feel free to mix up the cheese depending on your tastes and what you have.
• Onion – A white or yellow onion both work well.
• Salsa – In a pinch, tomato sauce will also get the job done, but you may want to add extra seasoning.
• Garlic – You can always add a little more if you’re a big garlic fan!
• Seasonings – I use a simple but bold blend of oregano, cumin, salt and pepper.

How to make Stuffed Pepper Casserole

Take a quick look at just how easy this stuffed pepper casserole recipe is! For more info about ingredients and instructions, scroll to the bottom of this page where you’ll find the recipe card.

• Cook the sausage. Then, mix in the peppers and onions. Cook until just softened.
• Mix in the garlic and seasonings.

• Pour broth into the pan.
• Mix in the salsa and rice.

• Stir everything together. Bring to a simmer, cover, lower the heat and let it cook for 15-20 minutes or until the rice is cooked.
• Sprinkle with cheese, cover, and let the cheese melt.

Variations and Substitutions

• Add extra veggies: Try mushrooms, finely chopped spinach, onions, or shredded carrots or zucchini! This recipe is a great one for tossing in those last few veggies that need to go before your grocery restock.
• Spice it up: I rely on Italian sausage and prepared salsa to give this recipe a ton of flavor without needing any extra seasoning. You can always go ahead and add in extra herbs and spices if you prefer, or make it spicy with a pinch of cayenne or some crushed red peppers.

How to store Stuffed Pepper Casserole

Simply let the casserole cool slightly before covering tightly and refrigerating for up to 3 days. To reheat, add a splash of broth or water, cover and pop it in a 250-300°F oven for 15-20 minutes until heated through.

Can I freeze Stuffed Pepper Casserole?

Absolutely! To freeze, you can cook this casserole completely and let cool slightly before wrapping with plastic wrap and then foil (or a lid, but plastic wrap is always a good idea!). Freeze up to 3 months.

To serve, thaw overnight in the refrigerator, cover and reheat in a 250-300°F oven for 20 minutes or until heated through.

Serving suggestions:

This one pan recipe is a full meal all by itself! If you did want to pair it with anything, I recommend a veggie side dish like Air Fryer Broccoli or Cheesy Baked Asparagus or some of this Garlic Bread!

More Casserole Recipes You’ll Love!

• Chicken Noodle Casserole
• Cheeseburger Casserole
• Taco Casserole
• Cheesy Ham and Potato Casserole

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Stuffed Pepper Casserole

Stuffed Pepper Casserole features Italian sausage, peppers, salsa, rice and more cooked to perfection beneath a layer of gooey mozzarella cheese. It's a supremely satisfying dinner that's easy to make all in one pan!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 426cal

Author Ashley Fehr

Ingredients

• 375 grams ground Italian sausage casings removed, one small package
• 2 cups chopped bell peppers any color
• ½ medium onion (finely diced)
• 2 cups low sodium chicken broth
• 1 cup salsa or tomato sauce
• 2 cloves garlic (minced)
• ¾ teaspoon salt
• ½ teaspoon oregano
• ¼ teaspoon black pepper
• ¼ teaspoon cumin
• 1 cup long grain white rice rinsed
• 1 cup shredded mozzarella cheese

US Customary – Metric

Instructions

• In a large skillet over medium-high heat, crumble and cook Italian sausage until beginning to brown. Add peppers and onion and cook until crisp-tender, about 5 minutes.
• Stir in garlic, salt, oregano, pepper and cumin and cook 1 minute.
• Add broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
• Stir in the salsa.
• Rinse rice well under cold water and add to the skillet.
• Stir well and bring to a simmer. Cover, reduce heat slightly, and simmer for 15-20 minutes until rice is cooked through. (*BAKE: You can also cover tightly and bake at 350 degrees F for 20-30 minutes until cooked through).
• Sprinkle with cheese, cover and let rest for 5 minutes before serving.

Video

Notes

*I’ve updated this recipe to include a few more ingredients for more flavor. You can always make it the original way if you prefer! Simply omit the onion, garlic, oregano and cumin.

Nutrition

Serving: 265grams | Calories: 426cal | Carbohydrates: 33g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 1086mg | Potassium: 524mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1863IU | Vitamin C: 69mg | Calcium: 134mg | Iron: 2mg

The post Stuffed Pepper Casserole appeared first on The Recipe Rebel.

These Slow Cooker Chicken Thighs are perfectly seasoned with garlic and herbs, cooked until they easily pull from the bone! The juiciest, most flavorful crockpot chicken thighs!

Love chicken dinners? Check out my favorite 40 Chicken Dinner Ideas, 15 Chicken Casserole Recipes or these Easy Crockpot Chicken Breast Recipes!

This recipe for Slow Cooker Chicken Thighs is a back-to-basics approach to making fall-off-the-bone, meltingly tender chicken thighs any day of the week.

I know, I know.

You might be thinking, “do we need another recipe for crockpot Chicken Thighs?”

(Especially when I’ve already written about my love for Slow Cooker Chicken Breasts).

And the answer to that question would be absolutely!

Here’s the thing: Not all recipes for chicken thighs cooked in the slow cooker are created equal.

These bone-in chicken thighs are seasoned with a savory blend of herbs and spices and seared before being added to the crockpot, which makes them incredibly flavorful and juicy.

Love those crockpot chicken recipes? Check out my recipe for Crockpot Shredded Chicken if you’re looking for more inspiration!

If you’re looking for to make chicken thighs in the Instant Pot, these Instant Pot Chicken Thighs are similar in method and results, but come with a creamy garlic sauce that gets rave reviews!

How to make Slow Cooker Chicken Thighs:

• I like to use bone-in, skin-on chicken thighs when I make this recipe. I know that some people are hesitant to use skin-on chicken thighs because they’re higher in fat, but the skin makes a huge difference in terms of flavor and it keeps the meat extra moist. (You can also prepare the chicken thighs as instructed in the recipe and and remove the skin just before serving.
• Take the time to brown the chicken thighs. Work in two batches if needed. The chicken shouldn’t touch or overlap. Don’t disturb the chicken thighs as they’re browning, the skin will naturally shrink away from the pan when its reached the crispy stage.
• Make a gravy out of the drippings left in the slow cooker. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water or chicken stock until it forms a slurry. Turn the crockpot to high, stir the slurry into the remaining slow cooker liquid and whisk until the gravy thickens. To speed things up, strain the juices into a small pot and heat on the stove until simmering, then add the corn starch.

Variations on Crockpot Chicken Thighs:

• Cook potatoes in the slow cooker. Is there any chicken recipe that isn’t improved by the addition of potatoes (not according to my recipe for Slow Cooker Garlic Butter Chicken & Potatoes, anyway)? Creamy potato varieties such as Yukon Gold or red skinned potatoes are ideal for serving with chicken thighs and gravy. Toss the potatoes with 1 tablespoon of olive oil and season with salt and pepper before nestling them under the chicken thighs in the crockpot. Cook on low heat for 5-6 hours.
• Add vegetables during the last hour of cooking. Fresh or frozen such as carrots, peas, corn, broccoli, and sweet pepper strips can be added during the last hour or half hour before the crock pot timer goes off (smaller or more delicate vegetables will need less time).
• Make Tex-Mex slow cooker chicken thighs. Replace the herbs and spices called for in the original recipe with a packet of taco seasoning. Serve with this Instant Pot Brown Rice!
• Brush chicken thighs with barbecue sauce. Once the chicken thighs are completely cooked they can be brushed with barbecue sauce. For even crispier skin, run the chicken under the broiler until the barbecue sauce begins to bubble before serving.

Can I use Boneless, Skinless Chicken Thighs?

Definitely! You can swap for the same amount of boneless, skinless chicken thighs, just reduce the cook time by half — about 2.5-3 hours on low will do it.

Skip the browning, season and add them right to the slow cooker.

How to serve Slow Cooker Chicken Thighs:

• I like to serve these chicken thighs with Baked Rice and a side of Roasted Carrots. Feel free to swap for Cheesy Make Ahead Mashed Potatoes or even this Creamy Gemelli Pasta — these thighs pair well with everything!
• Shredded and added to chicken tacos or barbecue sandwiches.
• Served chilled alongside my Easy Potato Salad Recipe on a picnic (I like to remove the skin if I’m not serving them hot!).

How to store leftover Crockpot Chicken Thighs:

In the refrigerator, cooked leftover slow cooker chicken thighs can be stored in a resealable container for 3-4 days.

To freeze leftover chicken thighs, remove meat from the bone and store in a resealable freezer bag for up to 4 months for optimal freshness.

To defrost cooked chicken thighs transfer to the fridge and allow to thaw overnight before using.

More crockpot chicken recipes:

• Slow Cooker Chicken Fajitas
• Slow Cooker Chicken Thighs with Apples
• Slow Cooker Sweet and Sour Chicken
• Slow Cooker BBQ Chicken

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Slow Cooker Chicken Thighs

These Slow Cooker Chicken Thighs are perfectly seasoned with garlic and herbs, cooked until they easily pull from the bone! The juiciest, most flavorful crockpot chicken thighs!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 4 servings

Calories 218cal

Author Ashley Fehr

Ingredients

• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 6-8 bone in, skin on chicken thighs
• 1 tablespoon oil
• 1/4 cup low sodium chicken broth

Instructions

• In a small bowl, combine parsley, garlic, salt, pepper, onion powder and paprika. Rub over the front and back of the chicken thighs.
• Heat oil in a large pan over medium heat.
• In two batches, brown chicken, skin side down, in hot pan. This will take 2-4 minutes.
• Pour chicken broth in the bottom of a 2.5-4 quart slow cooker and add chicken thighs, skin side up, trying not to overlap chicken if possible. (If you have to, that is fine, they may just take a little longer to cook through)
• Put the lid on and cook on low for 5-6 hours or high for 3 hours, until a meat thermometer reads 165 degrees F in the thickest part.
• Serve.

Notes

Boneless Skinless Chicken Thighs: you can swap for the same amount of boneless chicken thighs — just skip the browning and add them straight to the slow cooker. Cook on low 2.5-3 hours.

Make a gravy out of the liquid drippings left in the slow cooker. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water or chicken stock until it forms a slurry. Turn the crockpot to high, stir the slurry into the remaining slow cooker liquid and whisk until the gravy thickens. To speed things up, strain the juices into a small pot and heat on the stove until simmering, then add the corn starch.

Nutrition

Serving: 2thighs | Calories: 218cal | Carbohydrates: 1g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 432mg | Potassium: 388mg | Sugar: 1g | Vitamin A: 98IU | Calcium: 14mg | Iron: 1mg

The post Slow Cooker Chicken Thighs appeared first on The Recipe Rebel.

Chicken Vegetable Soup recipe is comforting, hearty, and so easy to make! Tender bites of chicken and potatoes are served in warm broth with plenty of healthy veggies like tomatoes, spinach, carrots and more.

Stay cozy and healthy with recipes like Vegetable Soup, Cabbage Soup and Stuffed Pepper Soup.

I’ll be honest, I’m never excited for the return of colder weather… but I’m always excited to curl up with a bowl of this Chicken Vegetable Soup on a chilly day!

There’s just nothing that will warm you up like a big bowl of chicken soup with chicken stock and loads of veggies.

This soup really has it all. It’s easy to customize with whatever veggies you have on hand and it really couldn’t be easier to make. The end result is a filling, flavorful soup you’ll love eating by the bowlful!

Why we love this Chicken Vegetable Soup:

• Kid Friendly: This is an amazing soup for kids! It’s loaded with protein and veggies, even the pickiest of eaters will eat their fill without complaints (especially if you serve it with these Cheddar Bay Biscuits!)
• Versatile: Scroll on down towards the bottom of this page to check out some variations to try. There are so many ways to get creative here!
• Comforting and Healthy: Yes, the best of both worlds! You can cozy up with a warm bowl of chicken and vegetable soup without it weighing you down.

Chicken Vegetable Soup Ingredients Needed:

• Chicken – Raw chicken breasts are what you’ll need (no need to precook the chicken!). Thighs also work if preferred, or you can swap with another protein.
• Potatoes – Yukon gold (or creamer) potatoes are the best to use since they’re so tender and buttery. Peel them or leave the skin on, the choice is yours.
• Carrots – You can chop them yourself or buy them already pre-cut (matchsticks are great for soup!)
• Celery – I always recommend rinsing celery with a little water prior to chopping.
• Onion – A white or yellow onion both work well. A couple of shallots will also work in a pinch.
• Tomatoes – A can of diced tomatoes is what I like to use. It gives the broth more depth in flavor as well as juicy bites of tomatoes found throughout the soup!
• Garlic – As always, you can add a little more if you prefer!
• Seasonings – A single bay leaf, Italian seasoning, salt and pepper is all you need to give a little simple flavor to the soup.
• Spinach – A handful of fresh spinach cooks down pretty quickly. Feel free to add even more spinach to brighten up this soup even more.

How to make Chicken Vegetable Soup

This homemade chicken vegetable soup is so easy to toss together! Scroll down to the recipe card to see more info about ingredient measurements and step-by-step instructions.

• Sauté the carrots, onions and celery until softened.
• Mix in the garlic and seasonings.

• Add the broth, chicken, tomatoes, potatoes and bay leaf. Stir and bring to a simmer. Reduce the heat, cover, and simmer until the chicken is cooked.
• Remove the chicken from the pot and shred it with two forks.

• Stir the shredded chicken and spinach back into the soup.
• Serve right away!

Variations and Substitutions

• You can use bone in chicken! I just recommend removing the skin first! When you shred it, you’ll also pick out the bones.
• You can use already cooked chicken: We like to keep this Crockpot Shredded Chicken and Instant Pot Shredded Chicken on hand for quick meals!
• Add more veggies: Consider tossing in some mushrooms, kale, peas, peppers, or really whatever else sounds good to you. This is a great recipe for clearing out your fridge.

How to store Chicken Vegetable Soup

Let the soup cool off before transferring it to an airtight container. In the fridge, chicken vegetable soup will keep for about 3-4 days. Reheat for 30 seconds at a time, stirring each time it stops until warmed all the way through.

Can I freeze Chicken Vegetable Soup?

Sure thing! Once it’s fully cooled to room temp, place the Chicken Vegetable Soup in a large zip-top bag. Lay it flat on a cutting board and let it freeze for an hour so it freezes into one flat layer. This will help with storage space!

Chicken Vegetable Soup will keep in the freezer for up to 3 months. I recommend letting it slowly defrost in the fridge for a few hours prior to reheating in a pot.

Keep in mind that all of the vegetables will soften and change in texture with freezing — if you are picky about texture, this might not be the best soup for you to freeze.

How to Make it in the Instant Pot

This healthy chicken soup recipe is just as easy to make in the Instant Pot.

Add everything to the pot and give it a good stir. It’s important that you use cooked shredded chicken in the Instant Pot because it won’t cook through in the short time it takes to cook the vegetables.

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 2 minutes.

Let the pressure release naturally for 10 minutes, then open and serve!

How to Make Chicken Vegetable Soup in the Crockpot

You can absolutely make this chicken soup in the slow cooker!

Simply dump it all in and let it cook away all day until the vegetables are tender, stirring in the spinach just before serving.

If you prefer, you can always saute the vegetables first, but I’m not into unnecessary steps!

Serving suggestions:

This soup is a well-rounded meal all by itself. If you do want to pair it with anything, consider toasting some crusty bakery bread or making my favorite Homemade Buns.

More Chicken Soup Recipes You’ll Love

• Lemon Chicken Orzo Soup
• Crockpot Chicken Noodle Soup
• Chicken Rice Soup
• Chicken Tortilla Soup

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Chicken Vegetable Soup

This Chicken Vegetable Soup is a healthy dinner made in one pot! Includes tips for making your own chicken stock plus using leftover chicken and vegetables.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 316cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 2 ribs celery (finely chopped)
• 2 large carrots (peeled and finely chopped)
• ½ medium onion (finely diced)
• 3 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 4 cups low sodium chicken broth
• 14 oz canned diced tomatoes (1 398ml can or about 1 cup)
• 2 boneless, skinless chicken breasts (about 1 lb)
• ¾ lb Yukon gold Potatoes (about 2 medium-large potatoes) cut into ½" pieces
• 2 cups chopped fresh spinach

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot (about 4-5 quarts) and warm over medium-high heat.
• Add celery, carrots and onion. Cook and stir for 5-6 minutes, until onion has softened.
• Stir in garlic, Italian seasoning, salt and pepper. Cook 1 minute.
• Add chicken broth, tomatoes, uncooked chicken, potatoes and bay leaf. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender and chicken is cooked through, about 15 minutes.
• Remove chicken from the pot and shred. Stir back in with the spinach.
• Taste and adjust seasonings as necessary. Serve.

Video

Nutrition

Serving: 494grams | Calories: 316cal | Carbohydrates: 27g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 878mg | Potassium: 1069mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6033IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 3mg

The post Easy Chicken Vegetable Soup 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!

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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!

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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!

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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!

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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! 

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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!

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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!

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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.

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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!

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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! 

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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!

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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

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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.

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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!

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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.

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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}

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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!

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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!

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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.

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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.

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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!

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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.

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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.

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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.

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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.