One Pot Recipes - The Girl on Bloor

Easy Chicken Wild Rice Soup Recipe

Taylor Stinson — Mon, 24 Feb 2025 13:00:00 +0000

This is the easiest Chicken Wild Rice Soup! The hearty comfort food comes together in one pot with a wild rice blend, veggies and sage.

Chicken wild rice soup is a classic for a reason. It's SO delicious! You're going to love this recipe because it's super straight-forward to make.

Why you'll love this recipe

Comfort food: Nothing beats a hot bowl of comforting soup on a chilly day!
One pot recipe: Everything comes together in one pot, which means less dishes for later.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Chicken breasts – chicken thighs would also be good.
Mushrooms – use any mushroom blend of your choice.
Yellow onion – white onion or shallots would also work.
Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
Carrots – double up on the celery or swap out for leeks.
Celery stalks – use more celery or leeks.
Italian seasoning – make your own or try using herbs de provence.
Chicken broth – vegetable broth would be the best substitute here.
Wild rice blend – try making it with another variety of rice, farro, quinoa or orzo.
Fresh sage – swap out for 1 tsp. dried sage instead.
Lemon juice – lime juice would also work here.

How to make wild rice soup

Step 1: Sauté the mushrooms.

Cook until they release their juices.

Step 2: Add the veggies.

Cook the veggies until softened.

Step 3: Add the chicken.

Cook until lightly browned.

Step 4: Add the remaining ingredients.

Add the seasonings, broth and rice.

Step 5: Simmer the soup.

Simmer for 40 minutes.

Step 6: Add the lemon juice.

Add sage and lemon juice, then serve.

Recipe variations

Flavour boost: You can sauté the veg before adding them to the soup to deepen their flavours.
Creaminess: Stir in heavy cream or coconut milk towards the end of cooking to make it creamy.
Herb infusion: For an aromatic touch, add fresh herbs like thyme, rosemary, or bay leaves during simmering, and remove them before serving.
Make it vegetarian: Replace the chicken with chickpeas, extra-firm tofu, or jackfruit, and swap the chicken broth for vegetable broth.
Add greens: Stir in spinach, kale, or Swiss chard during the last few minutes of cooking for some extra nutrients.

Frequently asked questions

Will the rice get mushy in soup?

Wild rice won't get mushy in soup, because it takes longer to cook. If you use another rice variety, it might get mushy.

How can I thicken this soup?

To make this soup even thicker, add 1 tbsp. flour in with the sautéed veggies before adding the broth. You could also stir in a cornstarch slurry at the end of the cooking time.

Can I use rotisserie chicken to save time?

Absolutely! Rotisserie chicken is a great shortcut. Just shred the chicken and add it to the soup during the last 20-30 minutes of cooking.

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave for 1-2 minutes. Add a splash of extra broth if the soup is too thick.

Freeze & reheat from frozen: Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop or in the microwave, adding broth as needed.

More hearty soup recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
This is the wild rice blend I use.
Freeze individual portions of this soup in Souper Cubes for up to 3 months.

Easy Chicken Wild Rice Soup Recipe

This is the easiest Chicken Wild Rice Soup! The hearty comfort food comes together in one pot with a wild rice blend, veggies and sage.

Course Soup

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 240kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
2 medium-sized chicken breasts, diced
2 cups sliced mushrooms
1 yellow onion, diced
4 cloves garlic, minced
2 carrots, chopped
3 celery stalks, chopped
1 tsp Italian seasoning or herbes de province
1 tsp salt
1/2 tsp pepper
6 cups chicken broth
1 cup wild rice blend
1 tbsp fresh finely chopped sage (or 1 tsp dried – optional)
2 tsp lemon juice

Get Recipe Ingredients

Instructions

Heat olive oil in a large pot over med-high heat. Add mushrooms, cooking for 2-3 minutes until mushrooms release juices. Add onions, garlic, celery and carrots, cooking another 5 minutes until vegetables soften.
Add chicken and saute for 2-3 minutes until lightly browned. Add Italian seasoning, salt & pepper, chicken broth and rice, stirring and bringing to a boil.
Reduce heat to a simmer, then cover pot with lid and cook for 40 minutes until rice is cooked through.
Stir in fresh (or dried) sage if using, along with lemon juice. Serve and enjoy! Soup will last in the fridge up to 5 days, or you can freeze in glass bowls with lids up to 3 months.

Video

Notes

Slow Cooker: Dump everything in the crockpot and cook on low for 8 hours or high for 4 hours, then stir in the sage and lemon juice at the end.

Instant Pot: Add the olive oil, vegetables, chicken, seasonings, rice and broth in order to the Instant Pot and cook on high pressure for 15 minutes. Do a natural pressure release for 5 minutes, then finish with a quick pressure release. Stir in the sage and lemon juice and serve.

Make this soup creamier by adding 2 tbsp. heavy cream or ½ cup milk at the end.

Enhance the flavour by adding a splash of white wine with the broth.

Store the leftovers in the fridge for up to 5 days. Reheat in a pot on the stovetop or in the microwave for 2-3 minutes.

Freeze this chicken wild rice soup for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

The post Easy Chicken Wild Rice Soup Recipe appeared first on The Girl on Bloor.

Copycat Panda Express Kung Pao Chicken

Taylor Stinson — Thu, 20 Feb 2025 11:51:00 +0000

This Panda Express Kung Pao Chicken is a delicious restaurant copycat! The easy stir fry is made with spicy sauce, chicken and mixed veggies.

This is one of the best takeout-fakeout recipes you'll ever try and I love how tender and juicy the chicken is! You've got to try this one! Serve it over rice or noodles for a quick and satisfying meal that’s easy to make at home.

Why you'll love this recipe

Restaurant copycat: It tastes just like the kind you'd get from Panda Express, but without the extra calories.
Super customizable: You can adjust the spice level, add more veggies and even swap out the protein.

Ingredients and substitutions

Soy sauce – coconut aminos or tamari are the best substitutes here.
Honey – try brown sugar, maple syrup or agave instead.
Chili paste – adjust the amount based on your spice tolerance.
Garlic – freshly minced garlic is best, but jarred minced garlic will work in a pinch.
Chicken thighs – chicken breasts would also work.
Cornstarch – use potato starch or tapioca starch instead.
Peanut oil – use any neutral cooking oil like olive oil.
Red bell pepper – or another veggie like broccoli or cauliflower.
Zucchini – try another veggie like mushrooms.
Green onions – scallions or diced white onion would be good too.
Peanuts – leave this off if need be.

Rice

Jasmine rice – try brown rice instead.
Butter – margarine or oil would also work.

How to make kung pao chicken

Step 1: Coat the chicken.

Toss the chicken in cornstarch. Meanwhile, prepare the sauce by mixing the soy sauce, honey, chili paste and garlic together.

Step 2: Brown the chicken.

Sauté until lightly browned.

Step 3: Add the veggies and sauce.

Sauté sauce and veggies until softened.

Step 4: Top with green onions.

Stir in the green onions, then serve over rice.

Recipe Tips

Use a wok: It'll ensure everything stir fries perfectly since the whole pan heats evenly.
Swap out the protein: Beef or tofu would both be good. You can also try my kung pao shrimp recipe!
Add more vegetables: Try mushrooms, bok choy, broccoli, carrots, snow peas, green beans and more.
Switch up the sides: Serve with brown rice or cauliflower fried rice instead.

Frequently asked questions

What's the difference between kung pao chicken and General Tso's chicken?

Kung pao chicken is made with seared chicken that’s tossed in a sweet and spicy sauce, while General Tso’s chicken is battered and deep fried in a sweeter sauce.

Can I make a gluten-free version of Kung Pao Chicken?

To make a gluten-free version, substitute regular soy sauce with tamari, and double check that all other ingredients, such as chili paste and rice vinegar, are certified gluten-free.

How many calories are in this recipe?

Panda Express' kung pao chicken has 670 calories per serving, whereas my version has 515 calories per serving, so you're saving calories and money by making it at home.

What to serve with this dish

Kung Pao Chicken is delicious on its own, but it can really shine with the right accompaniments. Try some off these:

A flavourful fried rice alternative with eggs, veggies, and soy sauce or a low-carb cauliflower fried rice.
Toss Lo mein or chow mein noodles in soy sauce and sesame oil.
Cucumber salad: Try this one I like to make with chicken wings!

How to store and reheat

Store: Place leftovers in an airtight container and refrigerate for up to 5 days.

Reheat: Warm in a skillet over medium heat until heated through, or microwave for 2-3 minutes, adding a splash of water to maintain moisture.

Freeze & Reheat from Frozen: Transfer cooled chicken to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as you would normally.

More takeout-inspired recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this recipe into meal prep.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.

Copycat Panda Express Kung Pao Chicken

This Panda Express Kung Pao Chicken is a delicious restaurant copycat! The easy stir fry is made with spicy sauce, chicken and mixed veggies.

Course Main Course

Cuisine Asian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 515kcal

Author Taylor Stinson

Ingredients

3 tbsp soy sauce
2 tbsp honey
1 tbsp chili paste
4 cloves garlic, minced
4 boneless skinless chicken thighs, diced
1/2 tsp each salt & pepper
1 tbsp cornstarch
1 tbsp peanut oil (or olive oil)
1 red pepper, chopped
1 zucchini, chopped
1 bunch green onions, chopped into 1-inch pieces
1/2 cup peanuts, chopped

Rice

1 cup jasmine rice
1 1/2 cups water
1 tsp butter
1 pinch salt

Get Recipe Ingredients

Instructions

In a small bowl, mix together soy sauce, honey, chili paste and garlic. Set aside. Meanwhile, start to cook rice in a rice cooker.
Toss chicken with salt & pepper and cornstarch in a large bowl. Heat oil over med-high heat in a large skillet then saute chicken for 4-5 min until lightly browned. Add in red pepper, zucchini, stir fry sauce and peanuts, sauteeing another 4-5 minutes until veggies soften.
Stir in green onions, sauteeing another 1-2 minutes. Remove from heat then serve chicken mixture overtop of cooked rice. Enjoy!

Video

Notes

Chop up the chicken and veggies up ahead of time so that all you need to do is throw it all in the pan with the sauce to cook.

Use frozen veggies to cut down on prep time.

Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 mins.

Nutrition

The post Copycat Panda Express Kung Pao Chicken appeared first on The Girl on Bloor.

15-Minute Spicy Noodles

Taylor Stinson — Thu, 13 Feb 2025 13:00:00 +0000

These 15 Minute Spicy Noodles are a lifesaver when you don't know what to make for dinner! They're fast, easy and made with pantry staples.

If your fridge is looking a little bare, this noodle recipe is for you! It's so fast and relies heavily on pantry staples you already have in the kitchen. It's the perfect recipe to have in your back pocket next time you are too busy to run to the store!

Why you'll love this recipe

Super easy: Just cook the noodles, add your sauces and top with a fried egg for a full meal in less than 15 mins.
Full of flavour: Throw away the sodium-packed seasoning packet and make your own flavourful sauce.

Ingredients and substitutions

Ramen noodles – use rice noodles, udon noodles, egg noodles or vermicelli (cooking time will vary).
Eggs – try another protein like chicken or tofu.
Low sodium soy sauce – coconut aminos or tamari are the best substitutes here.
Chili oil – add in some sambal oelek or extra sriracha instead.
Honey – maple syrup or agave will add a bit of sweetness.
Sriracha – sambal oelek would also work here.
Minced garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
Green onions – swap out for chives or scallions.
Sesame seeds – white or black sesame seeds would both be good.
Cilantro – leave this off if you’re not a fan of cilantro.

How to make spicy noodles

Step 1: Assemble your ingredients.

Throw out the seasoning packets from the ramen noodles!

Step 2: Cook the noodles.

Boil the noodles until softened.

Step 3: Fry the eggs.

Fry the eggs, then set aside.

Step 4: Make the sauce.

Mix the soy sauce, chili oil, honey, sriracha and garlic together.

Step 5: Toss everything together.

Mix the sauce and noodles together.

Step 6: Top with the egg.

Serve the egg over the noodles and serve.

Recipe tips and variations

One of the best parts of these noodles is that you can customize the toppings. Here are a few options to try:

Add protein: Top with shrimp, chicken, beef or tofu.
Mix up the veggies: Add in mushrooms, carrots, bell peppers, bok choy, cabbage or broccoli.
Use other sauces: Try different sauces or seasonings like sweet chili sauce, oyster sauce or hoisin sauce.
Bring the heat: Want them even spicier? Add in some chili flakes!

Frequently asked questions

How do I make the noodles less spicy?

You can make these noodles less spicy by using less chili oil and sriracha. Try using 1 tbsp chili oil and 1/2 tsp sriracha based on your spice tolerance.

Are there vegan options for this recipe?

To make this recipe vegan, omit the egg. Double check that all ingredients, especially the packaged noodles and sauces, are plant-based.

Are there gluten-free options?

Yes, you can opt for gluten-free noodles like rice noodles and use tamari instead of soy sauce to make the dish gluten-free.

What to serve with this dish

You can enjoy these spicy noodles on their own, or with one of these sides:

A hot bowl of wonton soup
Some steamed broccoli or bok choy
With homemade dumplings
Skip the protein and serve with chili chicken

How to store and reheat

Store: Place cooled noodles in an airtight container and refrigerate for up to 4 days.

Reheat: Microwave for 1-2 minutes, adding a splash of water to maintain moisture.

Freeze: I don't recommend freezing this dish, because the noodles can become mushy when thawed. Whip up a fresh batch of ramen!

More easy noodle recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls to pack up your weekly lunches.
Order some coconut aminos if you're looking for an alternative to soy sauce.
This is the brand of tamari I like, and I love this low-sodium soy sauce.

15-Minute Spicy Noodles

These 15 Minute Spicy Noodles are a lifesaver when you don't know what to make for dinner! They're fast, easy and made with pantry staples.

Course Main Course

Cuisine American, Asian-Inspired

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 540kcal

Author Taylor Stinson

Ingredients

4 (85g) packs ramen noodles seasoning packets discarded
4 eggs
1/4 cup low sodium soy sauce
2 tbsp chili oil
2 tbsp honey
1 tsp sriracha
4 cloves minced garlic
4 green onions sliced, for garnish
Sesame seeds optional garnish
Cilantro optional garnish

Get Recipe Ingredients

Instructions

Bring a large pot of water to a boil, then add ramen noodles. Boil for 3-4 minutes until softened, then drain and set aside.
While ramen cooks, fry eggs in a large skillet over medium-low heat with a bit of butter or oil for 3-5 minutes until cooked to desired doneness. Remove eggs and set aside.
Mix together soy sauce, chili oil, honey, sriracha and minced garlic, then add to the same skillet as the eggs were cooked in along with noodles, tossing gently to combine and cooking for another minute or so.
Divide noodles into 4 bowls, topping with one egg each and garnishing with green onion, cilantro and sesame seeds. Serve and enjoy!

Notes

Add on some extra protein with tofu, shrimp or chicken.

Adjust the amount of sriracha and chili oil based on your spice preferences.

If you don’t have any chili oil, mix in some sambal oelek or extra sriracha.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes.

Nutrition

The post 15-Minute Spicy Noodles appeared first on The Girl on Bloor.

Copycat Panera Broccoli Cheddar Soup

Taylor Stinson — Thu, 13 Feb 2025 11:24:00 +0000

This Panera Broccoli Cheddar Soup is the best copycat! It’s easy to make and so delicious and creamy – plus, it's freezer-friendly, too!

I used to get this soup all the time during lunch while I was in university. Since then, I've figured out a way to make a healthier version at home that tastes like the real thing!

Why you'll love this recipe

Perfect copycat: It tastes just like the kind from Panera, but with way less calories.
Comfort food fave: Who doesn't love a big bowl of cheesy goodness?!
Meal prep friendly: Make a big batch and enjoy it throughout the week, or freeze it for later.

Ingredients and substitutions

Butter – use olive oil for a lighter option.
Yellow onion – white onion or shallots would also be good.
Celery – swap out for carrots or another vegetable of your choice.
Carrot – use another vegetable or leave it out.
Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
Flour – gluten-free flour or cornstarch will also help thicken the soup.
Milk – use any non-sweetened, plant-based milk of your choice. Extra broth will also work.
Chicken broth – vegetable broth is the best substitute here.
Broccoli – this is pretty essential to the recipe. Use fresh or frozen broccoli.
Cheddar cheese – sharp cheddar, fontina, Gruyere and Swiss are all great options.

How to make broccoli cheddar soup

Step 1: Sauté the veggies.

Sauté the onion, celery and carrot until tender.

Step 2: Add the garlic and flour.

Stir in the garlic and whisk in the flour.

Step 3: Add the milk and broth.

Whisk in the milk and chicken broth.

Step 4: Stir in the broccoli.

Bring the soup to a boil, then add the broccoli.

Step 5: Add the cheese.

Remove from the heat and add in the cheese.

Step 6: Whisk until combined.

Whisk in the cheese until it's fully melted and combined.

Recipe variations

One of the best parts of making this soup at home is that you can customize it to your liking! Here are some different variations you can try:

Veg it up: Swap out the chicken broth for vegetable broth.
Change the cheese: Try using Colby Jack, Swiss or white cheddar for a different flavour.
Keep it light: Use skim milk and olive oil for a lighter version.
Bread bowl: Scoop the insides out of a round loaf of sourdough to make a bread bowl.

Frequently asked questions

How many calories are in a bowl of broccoli cheddar soup from Panera?

One serving of the original broccoli cheddar soup from Panera Bread has 360 calories. In comparison, my recipe shaves off the calories by using lighter ingredients, with only 244 calories per serving.

Why is my soup gritty?

If you find that your soup is gritty, the cheese likely didn't melt properly. Make sure you whisk the cheese in the soup until it's fully melted and combined before serving.

How can I make the soup healthier?

To make a lighter version of the soup, use low-fat milk or half-and-half instead of heavy cream. Incorporating more vegetables, such as cauliflower or spinach will add nutrients and fiber. Reducing the amount of cheese or using a reduced-fat variety can also decrease the calorie content.

What to serve with this dish

Keep things light with a side salad or some crusty bread
Cut down on the serving size and serve it with half of a Panera Bread chicken avocado melt
Serve with mini grilled cheese sandwiches

How to store and reheat

Store: Let the soup cool to room temperature, then refrigerate in airtight containers for up to 5 days.

Reheat: Warm on the stovetop over medium heat, stirring occasionally, until heated through.

Freeze & Reheat: Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop as above.

More delicious soup recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on storing the leftovers.
Freeze individual portions in Souper Cubes for up to 3 months.

Copycat Panera Broccoli Cheddar Soup

This Panera Broccoli Cheddar Soup is the best copycat! It’s easy to make and so delicious and creamy – plus, it's freezer-friendly, too!

Course Soup

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 244kcal

Author Taylor Stinson

Ingredients

2 tbsp butter
1 yellow onion, diced
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced `
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 cup milk
2 cups chicken broth
1 head broccoli, finely chopped
1 1/2 cups cheddar cheese, grated

Get Recipe Ingredients

Instructions

Heat butter in a large pot over med-high heat. Add onion, celery and carrot, sauteing for 5 minutes until veggies are tender.
Add in garlic and salt & pepper, stirring for 30 seconds. Whisk in flour, tossing veggies to coat, then slowly whisk in milk and chicken broth.
Bring to a boil, then add broccoli. Allow soup to cook for 8-10 minutes until broccoli is tender, stirring often.
Remove from heat, then whisk in cheese until fully melted and combined. Serve and enjoy!

Video

Notes

Cut down on prep time by using a bag of shredded carrot and pre-chopped broccoli florets.

Try making this soup in the Instant Pot.

To make this recipe vegetarian, swap out the chicken broth for vegetable broth.

Serve with mini grilled cheese sandwiches or a Panera chicken avocado melt.

Store the leftovers in the fridge for up to 3 days. Reheat it on the stovetop or in the microwave.

Freeze this soup for up to 2 months. Reheat from frozen in the microwave or defrost in the fridge overnight and reheat as normal.

Nutrition

The post Copycat Panera Broccoli Cheddar Soup appeared first on The Girl on Bloor.

Creamy Cajun Chicken Pasta

Taylor Stinson — Thu, 06 Feb 2025 12:09:00 +0000

This is the creamiest Cajun Chicken Pasta, made in one pot with bell peppers, chicken and Cajun seasoning – it’s ready in just 30 minutes!

This comforting dinner comes together so fast with minimal cleanup. It's perfect for a cozy and slow night at home.

Why you'll love this recipe

One-pot wonder: Minimal cleanup means more time to enjoy your meal.
Customizable: Adjust the spice level and swap in your favourite veggies to make it your own.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Boneless skinless chicken breasts – boneless skinless chicken thighs would also work, but will increase the calorie count.
Yellow onion – white onion or shallots can be used instead.
Garlic – freshly minced garlic is best. Jarred minced garlic will work in a pinch.
Cajun seasoning – use a store-bought blend or make your own homemade blend using paprika, onion powder, garlic powder, oregano, thyme and cayenne pepper.
Canned diced tomatoes – use fresh diced tomatoes or a can of whole peeled tomatoes instead.
Chicken broth – vegetable broth would be the best substitute here.
Scoobi do pasta – penne or rotini would also work. I don’t suggest a smaller pasta as it might overcook and get mushy.
Green and red pepper – use any combination of colour bell peppers of your choice.
Heavy cream – you can swap out the heavy cream for half-and-half or 2% milk instead, but the pasta won’t be as creamy.
Cilantro – leave this out altogether if you’re not a fan of cilantro or garnish with another fresh spice like parsley or basil.

How to make Cajun chicken pasta

Step 1: Cook the chicken.

Sauté until lightly cooked.

Step 2: Toss in onion, garlic and seasoning.

Add onion, garlic, Cajun spices, salt and pepper, and sauté.

Step 3: Add remaining ingredients.

Mix in the diced tomatoes, pasta and chicken broth. .

Step 4: Mix in cream and peppers.

Stir in the bell peppers and heavy cream. Garnish with cilantro and serve!

Recipe Variations

This creamy Cajun chicken pasta is super customizable! Try out some of these different variations to make the dish your own:

Vegetarian: Make this pasta vegetarian by leaving out the chicken (or substituting it for tofu), and swapping out the chicken broth for vegetable broth.
Protein: This pasta would also be delicious with shrimp, steak or turkey.
Low-carb: Swap out the regular noodles for zucchini noodles. You don't need to cook the zoodles in the sauce; just serve the sauce over them.
Dairy-free: Use your favourite non-dairy milk instead of heavy cream. The pasta won't be as creamy but it'll still be delicious.
Noodles: Instead of scoobi do noodles, use another variety of pasta like penne pasta or rotini. Gluten-free pasta would work, but you'll need to adjust the cooking time.

Frequently asked questions

How do I avoid overcooking the chicken?

Cook the chicken on medium-high heat until it’s golden brown and reaches an internal temperature of 165°F (75°C).

Can I make my own Cajun seasoning?

Yes! it's super easy to make homemade Cajun and contains spices you likely already have on hand. Use my Cajun seasoning recipe for this pasta and other dishes!

Can I adjust the spice level?

Absolutely! To reduce spiciness, use less Cajun seasoning or choose a milder blend. For more heat, add extra Cajun seasoning or incorporate cayenne pepper.

What to serve with this dish

Here's some sides to add balance and variety, making your Creamy Cajun Chicken Pasta meal complete!

Garlic bread or warm, crusty bread are perfect for soaking up every last drop of the creamy Cajun sauce.
A tangy coleslaw slaw balances the richness of the pasta.
Fried veggies like these green bean fries or garlic parm brussel sprouts
A crisp kale salad or mixed greens with vinaigrette adds freshness.

How to store and reheat

Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat: Sprinkle a little water over the pasta and microwave for 1-2 minutes, or warm it in a skillet over medium heat, stirring occasionally.

Freeze: Freeze the pasta in airtight glass containers for up to 3 months, but leave out the heavy cream and bell peppers before freezing. Thaw overnight in the refrigerator, then reheat in a pot on the stovetop. Stir in the heavy cream and bell peppers just before serving.

More one pot pasta recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this Cajun Chicken Pasta into your weekly lunches, or if you'd like to freeze it for later!
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Creamy Cajun Chicken Pasta

This is the creamiest Cajun Chicken Pasta, made in one pot with bell peppers, chicken and Cajun seasoning – it’s ready in just 30 minutes!

Course Pasta

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 420kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
2 chicken breasts, cut into 1-inch pieces
1 yellow onion, diced
4 cloves garlic, minced
1 tbsp Cajun seasoning
1/2 tsp each salt and pepper
1 (796mL) can diced tomatoes
4 cups chicken broth
1 lb dry scoobi do, penne or rotini pasta
1 each green and red pepper, sliced
2 tbsp heavy cream
1/4 cup cilantro, chopped

Get Recipe Ingredients

Instructions

Preheat olive oil in a large pot over med-high heat. Add chicken and saute for 2 min until lightly cooked. Add in onion, garlic, Cajun seasoning and salt and pepper, sauteeing for another 2-3 minutes until tender.
Stir in diced tomatoes and pasta, then add chicken broth. Bring to a boil then let cook for 15 minutes, stirring occasionally, until pasta is al dente and has absorbed most of the liquid.
Remove lid and stir in bell peppers and heavy cream, cooking another 2-3 minutes until peppers are tender.
Remove from heat, stir in cilantro, then serve and enjoy!

Video

Notes

Make sure to use medium-sized noodles like Scoobi Do, penne or rotini.

If you don’t have any heavy cream, whole milk or 2% milk will work in a pinch.

Make your own Cajun seasoning.

To make this recipe vegetarian, leave out the chicken and use vegetable broth.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in a pot on the stovetop.

Freeze for up to 3 months without the cream or peppers. Reheat on the stovetop, stirring in the heavy cream and bell peppers at the end.

Nutrition

The post Creamy Cajun Chicken Pasta appeared first on The Girl on Bloor.

Easy Sausage, Peppers and Onions Recipe

Taylor Stinson — Wed, 29 Jan 2025 13:00:00 +0000

This Sausage, Peppers and Onions Skillet is an easy one-pan weeknight dinner made with turkey sausage, bell peppers, onions and pasta sauce.

This dish comes together quickly with simple ingredients you probably already have on hand. The tender veggies and juicy sausage are coated in a rich tomato sauce, making it perfect to serve over rice, pasta, or even on its own for a low-carb option.

My mom used to make a variation of this recipe when I was a kid and I see why she loved it: it was SO easy to throw together and was something even us picky kids would eat.

This is my go-to when I need something fast and easy with almost no clean up!

Why you'll love this recipe

One skillet meal: Everything's made in one skillet, so it comes together easily and there's almost NO dishes after.
Super easy: It's great for busy weeknights since it comes together in less than 30 minutes.
Perfect for meal prep: You can portion this out into individual servings for easy work week lunches.

Ingredients and substitutions

Olive oil – or any other neutral cooking oil like avocado or canola oil.
Turkey sausages – use Italian sausage or pork sausage, or make your own homemade turkey sausage.
Mushrooms – use any veggies like broccoli, carrots, cabbage, cauliflower, zucchini or green beans.
Yellow onions – white or red onions would also work.
Green, yellow and red pepper – swap out for another veggie.
Garlic – fresh minced garlic is best but jarred minced garlic will work in a pinch.
Red chili flakes – cut this out altogether or just use half if you’re not a big fan of spice.
Jarred pasta sauce – canned crushed tomatoes would also work.

How to make sausage, peppers and onions

Step 1: Cook the sausage.

Fry the sausages in a little olive oil until ready.

Step 2: Slice sausage.

Slice the cooled sausage into coins.

Step 3: Cook the mushrooms.

Sauté the mushrooms until the juices release.

Step 4: Sauté the onions and peppers.

Cook the onions and peppers.

Step 5: Add in the rest of the ingredients.

Toss in the sausages, spices and pasta sauce.

Step 6: Cook the mixture.

Cook until sausages are fully cooked and veggies are softened.

Recipe Tips and Variations!

Here are some of my top tips and variation for making these Easy Sausage, Peppers and Onions:

Use fresh ingredients: Fresh bell peppers and onions give the best flavour and texture.
Don’t overcrowd the pan: Sauté in batches if needed to ensure everything cooks evenly and gets a nice sear.
Use a non-stick skillet: Prevent sticking and make cleanup easier by using a well-oiled or non-stick pan.
Change the protein: Substitute the meat with chicken sausage, turkey sausage, or even plant-based sausage.
Make it creamy: Stir in a splash of heavy cream or sprinkle with Parmesan cheese for a richer flavor.
Spice level: Add crushed red pepper flakes or use hot Italian sausage for more heat.

Frequently asked questions

Is this dish keto-friendly?

Yes, as long as you use a low-carb sausage and omit any starchy sides like rice or bread, this dish fits a keto lifestyle.

Can I make this dish vegetarian?

Yes! Swap the sausage for plant-based sausage alternatives or add hearty veggies like mushrooms, eggplant, or tofu for a vegetarian twist.

Can I make this in the oven instead?

You sure can! Bake the sausages for 10 minutes first, then slice up and add to a baking sheet with the veggies, garlic, salt & pepper and tomato sauce. Bake the mixture for 10-15 minutes until the veggies are tender, then serve and enjoy.

What to serve with this dish

Here are some ideas on how you can serve this delicious dish:

With grains: Serve it with a side of Spanish rice, brown rice, quinoa or cauliflower rice for a low-carb option.
With pasta: Toss it with your favourite cooked pasta noodles.
With a side dish: Enjoy it on its own with baby potatoes or quinoa salad.
As a sandwich: Add to your favourite sandwich bun with cheese!

Storing and reheating

Storing: Store in airtight containers in the fridge for 5 days.

Freezing: Freeze for up to 3 months. Defrost in the fridge overnight.

Reheating: Sprinkle some water over top, then microwave for 1-2 minutes. If reheating from frozen, microwave for 6-7 minutes, stirring halfway through.

More easy skillet recipes

See more related recipes

Meal prep tools

These glass meal prep bowls are so great for microwaving and reheating your sausage and peppers safely.
I get all my meat from Butcher Box, conveniently delivered to me frozen.

Easy Sausage, Peppers and Onions Recipe

This Sausage, Peppers and Onions Skillet is an easy one-pan weeknight dinner made with turkey sausage, bell peppers, onions and pasta sauce.

Course Entree

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 312kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
4 turkey sausages (1 lb of sausage)
1 (8oz) package mushrooms, quartered
2 yellow onions, sliced
1 each green, yellow and red pepper, chopped
4 cloves garlic minced
1 tsp each Salt & pepper
1 tsp red chili flakes (cut in half or leave out if you don't like spicy)
1/2 cup jarred pasta sauce

Get Recipe Ingredients

Instructions

Heat olive oil over med-high heat in large frying pan. Add turkey sausages and cook for 10 minutes. Remove from heat and slice when cool.
Without wiping pan clean, add mushrooms to skillet and saute until juices start to release, about 5 minutes. Add onions and peppers, cooking another 2 minutes or so.
Add sausages back in, along with garlic, salt & pepper and red chili flakes. Add pasta sauce. Cook mixture another 2-3 minutes until sausages are fully cooked and veggies are softened.
Divide among 4 meal prep bowls or enjoy for dinner. Leftovers will last up to 5 days in the fridge – enjoy!

Video

Notes

Make your own turkey sausage using ground turkey, fennel seeds, garlic powder, paprika, salt and pepper.

Swap out the veggies for any other veggies of your choice.

Cut down on prep time by chopping up your veggies beforehand.

Store leftovers in the fridge for up to 5 days. Reheat in the microwave for 2 minutes on high.

Freeze this recipe for up to 3 months then microwave from frozen for 6-7 minutes.

Nutrition

The post Easy Sausage, Peppers and Onions Recipe appeared first on The Girl on Bloor.

Easy Green Chili Recipe

Taylor Stinson — Tue, 21 Jan 2025 13:50:00 +0000

This is the BEST Green Chili Recipe with tender pulled chicken, salsa verde & green chilies. It's packed with flavour and freezer-friendly!

This chili will make you want to eat your greens! It's loaded with green peppers, green chilis and salsa verde for a tasty take on chicken chili.

Why you'll love this recipe

Easy to make: Sauté the veggies, add all the spices, and simmer. You can also make it in the crockpot or the Instant Pot!
Full of flavor: You'll get tons of flavor from the anaheim pepper, green chilies and salsa verde. It's spicy and delicious!

Ingredients and substitutions

Olive oil – or a neutral cooking oil like avocado oil.
Red onion – yellow or white onion would also work.
Green pepper – use another colour bell pepper or more Anaheim peppers.
Anaheim pepper – poblano peppers would also be good.
Garlic – use fresh or jarred minced garlic.
Cumin – caraway seeds, coriander, garam masala or curry powder will also work.
Chicken breasts – use chicken thighs or even diced pork shoulder.
Green chilies – use fresh or canned green chilies, or jarred pickled jalapenos.
Salsa verde – tomatillo would also be good.
Chicken broth – vegetable broth is the best substitute here.
Navy beans – use pinto beans or black beans instead.
Lime juice – lemon juice will work in a pinch.
Lime zest – use extra juice instead.

Topping ideas

Avocado – guacamole would also be yummy.
Jalapenos – pickled jalapenos are a less spicy option.
Cilantro – leave this off if you're not a fan.
Lime wedges – garnish with extra lime juice instead.
Sour cream – lime crema would also be delicious.

How to make green chili

Step 1: Sauté the onions.

Sauté until fragrant.

Step 2: Add the peppers.

Sauté until softened.

Step 3: Simmer the soup.

Add the remaining ingredients and cook.

Step 4: Shred the chicken.

Remove the chicken from the pot and shred.

Step 5: Add the chicken.

Stir the chicken back into the chili.

Step 6: Add toppings.

Add your chosen toppings and serve.

Recipe tips & variations

This green chili is super customizable. Here are some different variations to try:

Spice it up: For less spice, use canned chilies or jarred pickled jalapenos. For more spice, use a hotter salsa verde.
Use leftover chicken: Stir in leftover or rotisserie chicken during the last 10 mins.
Choose your meat: Use diced pork shoulder instead of chicken for a more traditional option.
Prep ahead: Dice up the veggies and mince the garlic to save time.

Frequently asked questions

Can I make this dish in the Instant Pot or slow cooker?

You can make this recipe on the stovetop, in the slow cooker or the Instant Pot. Just follow the recipe card instructions!

How do I thicken the chili?

To make your chili thicker, you can simmer it down, stir in a cornstarch slurry, or use an immersion blender to blend up some of the beans.

What's the difference between green chili and chili verde?

Chili verde means ‘green chili' in Spanish. It's the traditional Mexican version of this dish made with pork shoulder.

Can I add other beans?

I added navy beans to this green chili, but you can use any kind of bean of your choice like pinto beans or even black beans.

What to serve with this green chili

Here are some of my favourite ways to serve this green chili:

With your fave toppings like cheese, lime crema or homemade tortilla chips
With a side of Mexican rice
With some yummy Mexican cornbread or warm flour tortillas

Storing and reheating

Storing: Store the leftovers in airtight containers in the fridge for 4 days.

Freezing: Freeze the chili for up to 3 months. Thaw in the fridge overnight.

Reheating: Bring to a simmer on the stove top, or microwave for 2-3 mins. Add your fresh toppings and enjoy!

More chili recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this green chili into leftovers.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.
Freeze this recipe in glass microwave-safe bowls up to 3 months.

Easy Green Chili Recipe

This is the BEST Green Chili Recipe, made with pulled chicken, salsa verde and green chilies. It can be made on the stove, in the crockpot or in the Instant Pot!

Course Main Course

Cuisine American, tex mex

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 301kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 red onion, diced
1 green pepper, diced
1 anaheim pepper, diced
2 cloves garlic, minced
2 tsp cumin
1/2 tsp each salt & pepper
1 lb chicken breasts
4 oz can green chilies
16 oz jar salsa verde
3 cups chicken broth
540 mL can navy beans, rinsed and drained
1/2 lime, juiced plus more for taste (optional)
1 tsp lime zest

Topping ideas

Avocado
Jalapenos
Cilantro
Lime wedges
Sour cream

Get Recipe Ingredients

Instructions

Stovetop instructions

Add olive oil to a large pot over med-high heat. Add onion, sauteeing for 2-3 minutes until fragrant. Add in green pepper and anaheim pepper, sauteeing another 2 minutes until softened.
Toss in garlic, cumin, salt & pepper, sauteeing for 30 seconds. Add remaining ingredients, stirring well and bringing to a boil. Simmer for 25 minutes.
Remove chicken breasts and shred, then stir back into chili. Serve in large bowls with any ingredients of choice under the Topping Ideas heading. Enjoy!

Slow cooker instructions

Add all ingredients except for toppings to the slow cooker and cook on high for 4 hours or on low for 8 hours.
Remove chicken breasts and shred, then stir back into chili. Serve in large bowls with any ingredients of choice under the Topping Ideas heading. Enjoy!

Instant Pot instructions

Add all ingredients except for toppings to the Instant Pot and cook on high pressure for 5 minutes. Do a quick release of the pressure and then remove lid once the pressure gauge has dropped.
Remove chicken breasts and shred, then stir back into chili. Serve in large bowls with any ingredients of choice under the Topping Ideas heading. Enjoy!

Video

Notes

Make this green chili recipe on the stovetop, in the slow cooker or in the Instant Pot, depending on your preferred method.

For less spice, use canned green chilies or pickled sliced jalapenos.

Store the leftovers in the fridge for up to 4 days. Reheat in the microwave for 2-3 minutes or in a pot on the stovetop.

Freeze this chili for up to 3 months. Defrost in the fridge overnight or microwave from frozen for 6-8 minutes, stirring halfway through.

Nutrition

The post Easy Green Chili Recipe appeared first on The Girl on Bloor.

Crockpot Breakfast Casserole

Taylor Stinson — Thu, 16 Jan 2025 15:00:00 +0000

This Crockpot Breakfast Casserole is a delicious make-ahead breakfast with hashbrowns, bacon, veggies and eggs. It’s great for the holidays!

I love a great hearty breakfast but sometimes I want a slow morning. This crockpot breakfast casserole is my fave since it can be prepped the night before!

Why you'll love this recipe

Hands-off: This casserole is super hands-off. It cooks all day while you get other things done!
Holiday-friendly: It's perfect for holiday brunches and Christmas morning.
Feeds a crowd: This recipe makes 8 servings, which is great for feeding bigger groups or meal prepping.

Ingredients and substitutions

Cooking spray – grease the crockpot with butter instead.
Frozen hash browns – frozen tater tots or frozen potatoes would also be good.
Bacon – use breakfast sausage or ham instead.
Bell pepper – swap out for another veggie like spinach.
Red onion – white onion or shallots would also work.
Eggs – these are pretty essential to the recipe.
Shredded cheddar cheese – Swiss or Colby Jack would be yummy here too.

How to make this breakfast casserole

Step 1: Make the bacon.

Cook the bacon until crispy.

Step 2: Layer the meat and veggies.

Add the hashbrowns, bacon and veggies to the crockpot.

Step 3: Add the eggs and cheese.

Pour the whisked eggs over top with a layer of cheese.

Step 4: Cook.

Cook the casserole then serve or store for later.

Recipe tips & variations

Here are some different ways you can customize your breakfast casserole:

Meat: Italian sausage, breakfast sausage, ham or leftover chicken would all be good.
Vegetables: Add sautéed mushrooms, spinach, green onions or sundried tomatoes.
Cheese: Swiss, Monterey Jack, cheddar, gouda or pepper jack would all be yummy.
Spices: Whisk some paprika, red chili flakes or oregano in with the eggs.
Oven: If you don't have a crockpot, try this oven breakfast casserole recipe.

Frequently asked questions

Why is my breakfast casserole soggy?

Your casserole will get soggy if you use frozen or ‘wet' vegetables. Make sure you're using fresh veggies, and if you use ‘wet' veggies like mushrooms, sauté them first.

Can I leave it to cook overnight?

For safety reasons, I wouldn't recommend leaving the casserole to cook overnight. You can add everything but the hashbrowns, then store it in the fridge overnight and cook in the morning.

Can I double or triple this recipe?

I wouldn't recommend doubling or tripling this recipe, as the eggs won't cook fully.

What to serve with your breakfast casserole

Enjoy your casserole on its own or with one of these sides for a full breakfast spread:

Fresh fruit or berries
A healthy smoothie
Your favourite caffeinated beverage

Make ahead and storing

One of the best parts of this recipe is that it's super easy to make it ahead of time!

Make ahead: Add everything but the hashbrowns to the crockpot, then store in the fridge overnight. Add the hashbrowns in the morning and cook.
Storing: Store leftovers in the fridge for 5 days.
Freezing: Freeze in airtight containers for 3 months, then thaw in the fridge.
Reheating: Sprinkle some water over top and microwave for 2-3 minutes.

More tasty breakfast recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on packing this breakfast casserole up for your breakfast meal prep.
Here is the crock pot I use.
Pick up some slow cooker liners for easy clean up.

Crockpot Breakfast Casserole

This Crockpot Breakfast Casserole is a delicious make-ahead breakfast with hashbrowns, bacon, veggies and eggs. It’s great for the holidays!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 486kcal

Author Taylor Stinson

Ingredients

Cooking spray
2 cups frozen hashbrowns
12 slices pork or turkey bacon
1 each red, yellow and green bell pepper, diced
1 medium-sized red onion, diced
16 large eggs
1 tsp salt
1/2 tsp pepper
1 cup cheddar cheese, grated

Get Recipe Ingredients

Instructions

Cook bacon over med-high heat in a large skillet, about 5-10 minutes until cooked through (timing will depend on type of bacon used).
Spray inside of slow cooker with cooking spray, then add frozen hashbrowns, cooked bacon, peppers and onion in two even layers. Mix salt and pepper with eggs, then pour overtop of other layers and top with cheese.
Cook on high for 4 hours. Serve and enjoy! Note: This can be made ahead of time up to 3 days in advance.

Video

Notes

Swap out the bacon for sliced-up breakfast sausage, ham or leftover chicken.

Add in more veggies like spinach, sautéed mushrooms or sundried tomatoes.

Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top and reheat in the microwave for 2-3 minutes.

Freeze this cooked casserole for up to 3 months, then thaw in the fridge overnight.

Nutrition

The post Crockpot Breakfast Casserole appeared first on The Girl on Bloor.

Wendy’s Copycat Chili Recipe

Taylor Stinson — Tue, 14 Jan 2025 13:00:00 +0000

This Wendy's Chili recipe is a perfect replica – it's full of flavour thanks to green chilies, chili powder, cumin and two types of beans.

Not to be THAT food blogger (promise I'll keep this short ) but I have such fond memories my of gramma and I going to get chili at Wendy's when I was a kid.

Not sure if that's because it was one of the cheapest things on the menu or if she REALLY liked it, but anytime I make this chili, I'm reminded of her.

Maybe you have your own fond memories of Wendy's chili and want to make it healthier at home!

Why you'll love this recipe

The BEST copycat: This chili tastes exactly like the kind you'd get at Wendy's and is packed with flavour.
Easy to make: You can make it on the stovetop, crockpot or Instant Pot.
Freezer-friendly: Freeze it up to 3 months for a last minute dinner.

Ingredients and substitutions

Extra-lean ground beef – use ground turkey or chicken to make it lighter, or sirloin chunks to make it heartier.
Yellow onion – red onion or shallots would also work.
Celery – leave this out if you don’t have any on hand.
Green pepper – any colour bell pepper can be used.
Canned green chilies – substitute for diced fresh or pickled jalapenos.
Worcestershire sauce – you can leave this out, but it adds great flavour to the chili!
Chili powder – use a blend of ground cumin, paprika and cayenne pepper instead.
Sugar – brown sugar, honey or maple syrup would all work.
Cumin – coriander is the best substitute here.
Onion powder – you can substitute this for garlic powder in a pinch.
Paprika – cayenne will work, but it has more of a kick.
Garlic – freshly minced garlic is best but jarred minced garlic can be used too.
Kidney and pinto beans – black beans, white beans, chickpeas or lentils would all be good.
Crushed tomatoes – substitute for canned diced tomatoes or stewed tomatoes instead.
Beef broth – you can use chicken or vegetable broth, but the flavour will be slightly different.

How to make Wendy's chili

Step 1: Assemble ingredients.

Gather all the ingredients.

Step 2: Brown the grown beef.

Brown the ground beef in a large pot.

Step 3: Add the veggies.

Sauté the onions, celery and green pepper until softened.

Step 4: Mix in the seasonings.

Stir in the spices and sauté until fragrant.

Step 5: Add remaining ingredients then simmer.

Stir in remaining ingredients and bring to a boil. Simmer for 30 mins.

Step 6: Add your toppings.

Add on your favourite toppings and serve.

Tips & Variations for Wendy's chili

There are a few different ways you can customize this Wendy's copycat chili recipe to make it your own:

Thicker chili: Mash some of the beans with a fork or let the chili simmer longer to reduce the liquid.
Control the heat: Adjust the spiciness by adding more chili powder, cayenne, or diced jalapeños.
Smoky twist: Add smoked paprika or chipotle peppers for a smoky flavor.
Make it cheesy: Stir in shredded cheddar cheese or top with a dollop of cream cheese for added richness.
Top it off: Garnish with cheddar cheese, crushed corn chips, bacon crumbles, avocado, fire roasted corn, sour cream, shredded lettuce, green onions or hot sauce.

Frequently asked questions

Is Wendy's chili healthy?

Without additional toppings, there are 255 calories per serving. In comparison, one small serving of the restaurant’s recipe has 240 calories, and a large serving has 330 calories. My serving size is likely on the larger size with higher protein. Plus, it doesn't contain any preservatives or chemicals!

Can I make it in the crockpot or the Instant Pot?

To make this chili in the crockpot, sauté the ground beef then add it to the pot with the rest of the ingredients. Cook on high for 4 hours or low for 8 hours. To make it in the Instant Pot, brown the ground beef, then add the veggies and sauté until softened. Cook on high pressure for 5 minutes then do a quick release of the pressure.

How do I thicken the chili?

You can mash some of the beans or let the chili simmer longer to reduce excess liquid.

Storing and reheating

Storing: Store leftovers in airtight containers in the fridge for 5 days.

Freezing: Freeze for up to 3 months. Defrost in the fridge overnight.

Reheating: Reheat on the stovetop or in the microwave for 1-2 mins, then add your toppings. If reheating from frozen, microwave for 6-7 mins, stirring halfway through.

Repurposing leftovers: Use the chili to make chili cheese fries, taco salad, loaded baked potatoes or chili mac and cheese.

More fast food copycat recipes

See more related recipes

What to serve with this chili recipe

While the chili's pretty filling on its own, here are some ideas of what you can serve with it!

Some tasty sweet potato fries
A nice side salad like this one
A delicious cornbread would make a great addition

Meal prep tools

Grab some glass meal prep bowls if you plan on storing the leftovers.
I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
Freeze this recipe in glass microwave-safe bowls up to 3 months.

Wendy's Copycat Chili Recipe

This Wendy's Chili recipe is a perfect replica – it's full of flavour thanks to green chilies, chili powder, cumin and two types of beans.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 255kcal

Author Taylor Stinson

Ingredients

1 lb extra-lean ground beef
1 yellow onion, diced
3 stalks celery, diced
1 green pepper, diced
1 (127mL) can green chilies
1 tbsp Worcestershire sauce
1 tbsp chili powder
2 tsp sugar
1 tsp cumin
1 tsp onion powder
1 tsp paprika
1/2 tsp each salt & pepper
2 cloves garlic, minced
1 (540mL) can kidney beans, drained
1 (540mL) can pinto beans, drained
1 (796mL) can crushed tomatoes
2 cups beef broth

Get Recipe Ingredients

Instructions

Heat a large pot over med-high heat. Add ground beef, breaking up and browning for 3-4 minutes. Add onions, celery and green pepper, sauteeing another 2-3 minutes until softened.
Stir in green chilies, Worcestershire, chili powder, sugar, cumin, onion powder, paprika, salt & pepper and garlic, sauteeing for 1-2 minutes until fragrant.
Stir in beans, crushed tomatoes and beef broth, then bring to a boil. Once boiling, reduce heat and simmer for 30 minutes with a fitted lid, stirring chili occasionally.
Serve with desired toppings and enjoy!

Video

Notes

Make this chili lighter by swapping out the ground beef for ground turkey or chicken.

Use homemade or store-bought taco seasoning instead of chili powder, cumin, onion powder and paprika.

Store the leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave for 1-2 minutes.

Freeze this recipe for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave or defrost then reheat as normal.

Nutrition

The post Wendy’s Copycat Chili Recipe appeared first on The Girl on Bloor.

The Best Lasagna Soup Recipe

Taylor Stinson — Mon, 13 Jan 2025 13:00:00 +0000

This 30-minute one pot Lasagna Soup is freezer-friendly, and can also be made in the slow cooker or Instant Pot – it's comfort in a bowl!

Whenever I need something comforting, I always want lasagna. Problem is, it's so much work. Making it in soup form is the answer!

Why you'll love this recipe

Quick and easy: Ready in just 30 minutes for a hearty meal.
Freezer-friendly: Perfect for meal prep or saving leftovers.
Comfort in a bowl: All the cheesy cozy flavours of lasagna in soup form!

Ingredients and substitutions

Extra lean ground beef – substitute for ground turkey or ground chicken to cut down on the calorie count.
Onions – any type of onion, including shallots, will work here.
Garlic – you could use garlic powder or a garlic-based pasta sauce, but fresh garlic has the best flavor.
Italian seasoning – you can use store-bought or homemade Italian seasoning, or leave it out altogether.
Marinara sauce – any type of jarred pasta sauce can be used.
Beef broth – vegetable or chicken broth will also work.
Pasta – I use mafalda pasta to make it look like true lasagna soup, but you can just break up lasagna noodles into bite-sized pieces.
Ricotta cheese – this is just used for topping, so feel free to leave it out if you don’t have any on hand.
Mozzarella cheese – cheddar or Swiss cheese would also be good but tastes a bit different.
Parsley – I use this for garnish, but fresh basil or oregano would also be nice if you feel like adding fresh herbs.
Veggies – this recipe doesn't call for any veggies to keep it simple, but I love adding in some sliced mushrooms and spinach. You could also do finely chopped carrot and celery.

How to make lasagna soup

Step 1: Brown the ground beef.

Sauté the ground beef until browned.

Step 2: Sauté the onions and garlic.

Add the onions and garlic and sauté until fragrant.

Step 3: Add in the remaining ingredients.

Add the Italian seasoning, salt, pepper, marinara sauce, beef broth and pasta. Simmer until the pasta is cooked.

Step 4: Serve and enjoy!

Serve with mozzarella, ricotta and fresh herbs on top.

Variations of this soup

There are a few different ways you can customize this lasagna soup:

Pasta: I like using mafalda pasta, but rotini or lasagna noodles broken into bite-sized pieces would also work.
Meat: Substitute the ground beef for ground turkey, ground chicken or even Italian sausage removed from its casings.
Vegetarian: To make this soup completely vegetarian, leave out the ground beef and swap out the beef broth for vegetable broth.
Veggies: Add in more veggies of your choice like sliced mushrooms, spinach, carrot, celery or bell peppers.

Frequently asked questions

What kind of pasta is best for lasagna soup?

I like using mafalda pasta for this lasagna soup, but you could also break up lasagna noodles into bite-sized pieces. Pretty much any kind of pasta will work, but mafalda and lasagna noodles make it more like a traditional lasagna!

Can I cook the pasta in the soup?

Yes! One of the great parts of this recipe is that the pasta cooks right in the pot with the rest of the soup ingredients, so there's less dishes to do after. You can make it separately if you'd like (this is actually best if freezing so the pasta doesn't soak up the liquid), but cooking it in the soup gives the noodles amazing flavour.

Can I make it in the slow cooker or the Instant Pot?

Yes! For the slow cooker, cook on low for 6-8 hours or high for 3-4 hours, adding the pasta in the last 30 minutes. For the Instant Pot, use the sauté function for the meat, then pressure cook for 5 minutes and quick release.

What to serve with lasagna soup

This soup has a little bit of everything so you don't really need a side dish, but if you're looking for ideas, here are some options:

Garlic bread or fresh crusty bread
Bruschetta
Caesar salad or a light garden salad
Steamed vegetables or asparagus for extra veggies

Storing and reheating

Storing: Store leftovers in the fridge for 4-5 days.

Reheating: Reheat in the microwave for 1-2 minutes or on the stovetop over medium heat.

Freezing: Freeze the soup (without the noodles) in airtight containers for up to 3 months.

Reheating from frozen: Reheat from frozen in the microwave for 6-8 minutes, stirring halfway through, or warm on the stovetop, adding freshly cooked noodles before serving.

More cozy soup recipes

See more related recipes

Meal prep tools

Order the same mafalda pasta I use in this recipe.
Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
Freeze individual portions of this soup in Souper Cubes for up to 3 months.

The Best Lasagna Soup Recipe

This 30-minute one pot Lasagna Soup is freezer-friendly, and can also be made in the slow cooker or Instant Pot – it's comfort in a bowl!

Course Soup

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 305kcal

Author Taylor Stinson

Ingredients

1 lb extra-lean ground beef
1 onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp each salt & pepper
1 (650mL) jar marinara sauce
4 cups beef broth
2 cups dried mafalda pasta or rotini
1/2 cup ricotta cheese
1/2 cup mozzarella cheese
Fresh parsley or basil, for garnish

Get Recipe Ingredients

Instructions

Stovetop instructions

Saute ground beef in a large pot over med-high heat until browned, about 5 minutes. Add onions and garlic, sauteeing another 2-3 minutes until fragrant.
Add remaining ingredients except for cheeses and fresh herbs, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through.
Serve soup in large bowls, sprinkling mozzarella cheese overtop and topping with a dollop of ricotta. Garnish with fresh herbs if desired, then serve and enjoy!

Slow cooker instructions

Brown the beef, onions and garlic in a large skillet over med-high heat for 5 minutes. Add to slow cooker, along with remaining ingredients except for pasta and cheeses. Cook on high for 4 hours or on low for 8 hours. Add pasta within the last 30 minutes of cooking time. Top with cheeses, then serve and enjoy!

Instant Pot instructions

Brown the beef, onions and garlic using the saute feature for 5 minutes. Add remaining ingredients, except for cheeses, pushing the pasta underneath the liquid. Cook on high pressure for 3 minutes, then do a quick release. Top bowls with cheeses, then serve and enjoy!

Video

Notes

Cut down on the calories by swapping out the ground beef for ground turkey or chicken.

Use rotini or lasagna noodles broken into bite-sized pieces instead of mafalda.

Add in more veggies like mushrooms, spinach, carrot, celery or bell peppers.

For a vegetarian option, leave out the ground beef and use vegetable broth instead of beef broth.

Make-Ahead Instructions: Store the leftovers in the fridge for 4-5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.

Freezing Instructions: Freeze this soup for up to 3 months. Reheat from frozen in the microwave for 6-8 minutes.

Vegetarian Instructions: Leave out the ground beef and swap out the beef broth for vegetable broth.

Nutrition

The post The Best Lasagna Soup Recipe appeared first on The Girl on Bloor.

Instant Pot Minestrone Soup

Taylor Stinson — Tue, 07 Jan 2025 12:25:00 +0000

This easy Instant Pot Minestrone Soup is a delicious spin on the Italian classic that comes together in less than 20 minutes.

This soup is a game-changer for busy weeknights! It’s a hearty and healthy twist on the Italian classic, loaded with fresh veggies, beans, and pasta in a rich and flavourful broth.

Why you'll love this recipe

Quick and easy: Ready in under 20 minutes thanks to the Instant Pot.
Healthy and filling: Packed with nutritious ingredients like beans, veggies, and pasta.
Great for meal prep: Makes plenty of leftovers that taste even better the next day!

Ingredients and substitutions

Olive oil – or any other neutral flavour of cooking oil.
Onions – the variety doesn't matter, but I prefer using white or yellow.
Garlic – I prefer using fresh garlic cloves, but jarred minced garlic will work in a pinch.
Carrot – parsnips would also work.
Celery – double up on the carrots or leave this out altogether.
Green beans – these are classic in minestrone, but feel free to use sugar snap peas instead.
Kidney beans – you could also use lentils, chickpeas or black beans.
Italian seasoning – use store-bought or make your own.
Bay leaves – try using dried oregano or thyme instead.
Chicken broth – chicken stock and vegetable broth are both great substitutes.
Crushed tomatoes – I'll occasionally use passata (jarred strained tomatoes) and they work perfectly.
Macaroni – use any small pasta that you have on hand.
Fresh basil – to garnish.
Parmesan – if you want a dairy-free or vegan minestrone, feel free to use nutritional yeast or cashew meal as a substitute.

How to make minestrone soup in the Instant Pot

Step 1: Add the ingredients.

Dump everything except the macaroni, basil, and parmesan into the Instant Pot.

Step 2: Cook under pressure.

Set the Instant Pot to high pressure and cook for 4 minutes.

Step 3: Release the pressure.

Perform a quick release to safely let out the steam.

Step 4: Add the macaroni.

Stir in the macaroni and let it cook.

Step 5: Garnish and serve.

Top the soup with fresh basil and parmesan, then enjoy!

recipe tips & variations

Here are some suggestions to change up the ingredients and make sure this soup is as delicious as possible:

Protein boost: Add cooked shredded chicken, ground turkey, or crumbled sausage for extra protein.
Add a smoky flavor: Stir in a teaspoon of smoked paprika.
Don’t overcook the pasta: Add the macaroni after pressure cooking and let it cook in the residual heat to avoid mushy pasta.
Make it thicker: For a heartier soup, mash some of the beans with a fork before serving.

Frequently asked questions

Can I make this recipe without an Instant Pot?

Yes! You can make this on the stovetop by simmering all the ingredients (except the macaroni, basil, and parmesan) in a large pot for 20-25 minutes. Then add the macaroni during the last 10 minutes of cooking.

Can I use a different type of pasta?

Absolutely! Any small pasta shape like ditalini, orzo, or small shells will work. For a healthier option, try whole wheat or legume-based pasta.

How do I prevent the soup from becoming too thick?

The pasta and beans can absorb a lot of liquid over time. Add more broth or water when reheating to adjust the consistency.

What to serve with the minestrone soup

This Instant Pot minestrone soup is a full meal on its own, but if you’re looking for ideas on what to serve on the side, here are some ideas:

Fresh crusty bread or garlic bread
Side salad like Caesar salad or this quinoa salad
Grilled cheese
Zucchini fries or green bean fries

Storing and reheating

Storing: Store leftovers in airtight containers in the refrigerator for up to 5 days.
Reheating: Heat a single serving for 2-3 minutes in the microwave, stirring halfway through. Or, reheat the soup in a pot over medium heat, adding a splash of broth or water if the soup has thickened.
Freezing: Freeze the soup (without the pasta) in airtight containers or freezer bags for up to 3 months.
Reheating from frozen: Let the soup defrost in the refrigerator overnight. Then warm it on the stovetop or in the microwave.

More Instant Pot soup recipes

See more related recipes

Meal prep tools for this recipe

Here’s the Instant Pot I use.
Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
Freeze this recipe in glass microwave-safe bowls up to 3 months.

Instant Pot Minestrone Soup

This easy Instant Pot Minestrone Soup is a delicious spin on the Italian classic that comes together in less than 20 minutes.

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 261kcal

Author Taylor Stinson

Ingredients

2 tbsp olive oil
3 onions, diced
3 cloves garlic minced
1 carrot, peeled and diced
2 stalks celery, chopped
1 1/2 cups green beans, trimmed
1 can kidney beans, drained and rinsed
1 tbsp Italian seasoning
3 bay leaves
4 cups chicken broth
1 (796mL) jar crushed tomatoes (sometimes passata)
3/4 cup dry macaroni
Chopped fresh basil, for topping
Grated fresh parmesan, for topping

Get Recipe Ingredients

Instructions

Dump all ingredients except for macaroni, basil and parmesan in Instant Pot. Set to manual and pressure cook on high for 4 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 4 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
Remove lid, stir soup and add macaroni, then replace lid. Let macaroni soak about 5 minutes (maybe more like 10 depending on the type of pasta you use; mine needed only 5 minutes).
Remove lid again and stir. Serve in large bowls and top with fresh basil and parmesan cheese. Enjoy!

Video

Notes

Add some protein to your soup using ground chicken or beef.

Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 minutes.

Freeze this recipe for up to 3 months. Microwave from frozen for 6-7 minutes or defrost in the fridge and reheat as normal.

Nutrition

The post Instant Pot Minestrone Soup appeared first on The Girl on Bloor.

Healthy Slow Cooker Turkey Chili

Taylor Stinson — Thu, 19 Dec 2024 13:00:00 +0000

This healthy crockpot turkey chili is the most flavourful chili, filled with beans, veggies and turkey, then loaded with toppings.

There's something about a big pot of chili! I love this turkey chili in particular because it's simple to make and is leaner than others.

Why You'll Love This Recipe

Super healthy: This turkey chili is low in calories and packed full of beans and veggies.
Set it and forget it: Brown the turkey, dump everything in the crockpot and let it cook all day.
Add your fave toppings: Customize your chili by adding on your favourite toppings.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Ground turkey – make it with ground chicken, beef or pork instead.
Yellow onion – white onion or shallots would also be good.
Celery stalks – swap out for carrots instead.
Green pepper – red or yellow pepper would also be good.
Corn – use another small vegetable like peas.
Kidney and navy beans – black, pinto and baked beans would all be yummy.
Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
Chili powder – use a mix of paprika, cumin and cayenne instead.
Cumin – add extra coriander instead.
Paprika – cayenne will also add a bit of spice.
Coriander – use some more cumin instead.
Diced tomatoes – canned crushed tomatoes would also work.
Beef broth – swap out for vegetable broth.

Topping ideas

Shredded cheddar cheese – Monterey Jack or Tex Mex would be good too.
Scallions – use green or red onions instead.
Cilantro – leave this off if you don't like cilantro.
Tortilla chips – tortilla strips will also add some crunch.
Sour cream – non-fat sour cream is a healthier option.
Sliced jalapeno peppers – swap out for some poblanos instead.
Sliced avocado – leave this off if you’re not a fan of avocado.

How to make turkey chili in the crockpot

Step 1: Prep your ingredients.

Chop up all the veggies and rinse the beans.

Step 2: Brown the turkey.

Cook until lightly browned.

Step 3: Add everything to the crockpot.

Add all the ingredients to the crockpot.

Step 4: Cook the chili.

Cook on high for 3 hours or low for 6 hours.

Step 5: Ladle into bowls.

Serve the chili in large bowls.

Step 6: Add your toppings.

Top with your chosen toppings and serve.

How to customize your chili

Here are a few ways you can make this chili your own:

Adjust the spice level: Adjust the amount of chili powder and jalapenos based on your spice tolerance.
Add in more flavour: You can try adding beer, cocoa powder, brewed coffee, turmeric or balsamic vinegar.
Make it vegetarian: Swap out the turkey for another can of beans.
Sneak in more veggies: Add some diced sweet potatoes, zucchini or butternut squash in the last 30 mins.

Frequently asked questions

Do I need to brown the ground turkey first?

You'll need to lightly brown the ground turkey before adding it to the crockpot. You shouldn’t add raw turkey to the crockpot as it won’t cook properly.

Can I cook it on low all day?

This recipe is a great hands-off dinner idea. You can cook it on low for 6 hours, then leave it on the ‘keep warm' setting for a couple hours after that.

Can I use leftover cooked turkey?

Yes! Just stir it in during the last 10 mins of cooking time. This will warm up the turkey without overcooking it.

Can I make it on the stovetop instead?

If you need to make your chili faster, make it on the stovetop. Sauté the ground turkey, onions, celery, green pepper and garlic in a pot for 5 mins, then add the remaining ingredients. Bring to a boil, then simmer for 30 mins.

Serving suggestions

Here are some ideas on how to serve with your turkey chili:

Add your favourite toppings like sour cream, shredded cheese and jalapenos
Make a side of homemade cornbread or garlic bread
Use the leftovers to make chili cheese fries or loaded potatoes

Storing and reheating

Storing: Store leftovers in airtight containers for 5 days.

Freezing: Freeze in airtight containers or Ziploc bags for 3 months. Thaw in the fridge overnight.

Reheating: Bring to a simmer in a pot on the stovetop or reheat in the microwave for 2-3 mins. You can also reheat from frozen in the microwave for 6-7 mins, stirring halfway through.

See more related recipes

Meal prep tools

This is the crockpot I use.
Grab some glass meal prep bowls if you plan on refrigerating the leftovers.
I get all my free-range ground chicken and turkey from Butcher Box, conveniently delivered to me frozen.
Use these Ziploc bag holders if you're freezing the leftover chili in Ziploc bags.

Healthy Slow Cooker Chili

This healthy crockpot turkey chili is the most flavourful chili, filled with beans, veggies and turkey, then loaded with toppings.

Course Main Dish

Cuisine tex mex

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 365kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 lb ground turkey or ground chicken
1 yellow onion diced
4 celery stalks diced
1 green pepper diced
4 cloves garlic minced
2 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp coriander
1 tsp salt
1/2 tsp pepper
1 cup corn
1 can navy beans rinsed and drained
1 can kidney beans rinsed and drained
796 ml diced tomatoes
2 cup beef broth or chicken broth

Topping ideas

Shredded cheddar cheese
Green onions, sliced
Chopped cilantro
Tortilla chips
Sour cream
Sliced jalapeno peppers
Sliced avocado

Get Recipe Ingredients

Instructions

Heat olive oil over med-high heat. Add ground turkey, seasoning generously with salt & pepper, and saute for 2-3 minutes until lightly browned.
Add turkey to Crockpot along with the rest of ingredients (minus the toppings). Cook on high for 3 hours or on low for 6 hours.
Serve chili in large bowls, then add toppings of choice. Enjoy!

Stovetop instructions

Heat olive oil over med-high heat. Add ground turkey, seasoning generously with salt & pepper, and saute for 2-3 minutes until lightly browned. Remove from heat and add onions, celery and garlic, sauteeing for 5 minutes until softened.
Add turkey back to pot, then add spices. Saute another minute until fragrant, then stir in remaining ingredients. Bring to a boil, then simmer for 30 minutes.
Serve chili in large bowls, then add toppings of choice. Enjoy!

Video

Notes

Nutrition info is for one serving of chili minus any toppings.

Add some beer, cocoa powder, brewed espresso or turmeric for extra flavour.

Enhance the flavour of your chili by adding in beer, cocoa powder, brewed espresso, turmeric and more.

Store the leftovers in the fridge for 5 days. Reheat on the stovetop or in the microwave for 2-3 mins.

Freeze for 3 months. Thaw in the fridge then reheat as normal, or reheat from frozen for 6-7 minutes, stirring halfway through.

Nutrition

The post Healthy Slow Cooker Turkey Chili appeared first on The Girl on Bloor.

One Pot Broccoli Alfredo Pasta

Taylor Stinson — Fri, 13 Dec 2024 12:55:00 +0000

This healthy One Pot Broccoli Alfredo Pasta has a delicious, creamy sauce that's healthier than traditional fettuccine alfredo!

Made with a creamy, flavorful sauce and packed with tender broccoli, it’s a nutritious twist on traditional fettuccine alfredo. Best of all, it’s cooked in one pot, making it an easy, quick, and mess-free meal perfect for busy weeknights.

Why you'll love this recipe

Healthier comfort food: Enjoy a creamy alfredo sauce with less guilt!
One-pot wonder: Everything cooks in one pot, saving you time and minimizing cleanup.
Quick and easy: Ready in under 30 minutes!

Ingredients and substitutions

Butter – or a butter substitute of your choice like margarine or olive oil.
Garlic – fresh minced garlic is best, but jarred minced garlic can be used in a pinch.
Vegetable broth – chicken broth is the best substitute here.
Milk – I use 2% milk, but you can use any milk or dairy-free milk of your choice.
Rotini pasta – use any pasta of your choice like penne, fusili or even gluten-free pasta.
Broccoli – you can use either fresh or frozen broccoli for this recipe.
Heavy cream – half and half would also work, but the pasta won't be as creamy.
Parmesan cheese – nutritional yeast is a good dairy-free substitute.

How to make broccoli alfredo pasta

Step 1: Sauté the garlic.

Saute the garlic in the butter.

Step 2: Make the sauce.

Add in the broth, milk, salt and pepper and bring to a boil.

Step 3: Add the pasta.

Coat the pasta in the sauce and stir.

Step 4: Stir in the broccoli.

Add in the broccoli.

Step 5: Add cream and cheese.

Stir in the heavy cream and parmesan until smooth and creamy.

Step 6: Serve and enjoy!

Garnish with extra parmesan on top and dig in!

recipe tips and variations

There are so many delicious dishes you can pair with your pasta! Here are some of my recommendations:

Cook pasta just right: Slightly undercook the pasta before adding the cream and cheese, as it will continue to cook in the sauce.
Balance the sauce: If the sauce feels too thick, add a splash of pasta water to loosen it up.
Low-carb option: Use zucchini noodles or spaghetti squash in place of traditional pasta.
Spice it up: Add a pinch of chili flakes or cracked black pepper for a subtle kick.

Frequently asked questions

How do I thicken the sauce?

The heavy cream and parmesan cheese will make the alfredo sauce nice and thick, but if you want it to be even thicker, you can stir in a cornstarch slurry.

Can I add meat to the pasta?

Yes! If you want to add some extra protein to this pasta, top it with some juicy chicken breast or even some grilled shrimp.

How do I make this dairy-free?

If you want to try making this alfredo pasta dairy-free, you'll need to swap out the milk and heavy cream for a dairy-free milk of your choice (like almond milk or soy milk), and substitute the parmesan for nutritional yeast. The pasta likely won't be as creamy, but you could definitely give it a try!

What to serve with this alfredo pasta

A fresh salad would be a great addition to the pasta. You can try my favourite kale salad, or this delicious arugula salad.

A side of veggies could also round out this pasta nicely! I'd give the garlic parm asparagus a try. Or, if you're looking for a crispy option, try my green bean fries, or these zucchini fries.

Storing, freezing, and reheating

Storing: Keep leftovers in the fridge for up to 5 days. For convenience, divide the pasta into individual portions and store in airtight containers.

Reheating: Reheat in a skillet on the stovetop or in the microwave for 1-2 minutes. Add a splash of water to prevent the pasta from drying out.

Freezing: This broccoli alfredo pasta freezes well! Store in freezer-safe glass containers for up to 3 months.

Reheating from frozen: Microwave straight from frozen for 6-7 minutes, stirring halfway through. Add a splash of water to maintain the creamy texture. Finish with fresh parmesan before serving.

More one pot pasta recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this pasta into leftovers.

One Pot Broccoli Alfredo Pasta

This healthy One Pot Broccoli Alfredo Pasta has a delicious, creamy sauce that's healthier than traditional fettuccine alfredo!

Course Pasta

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 546kcal

Author Taylor Stinson

Ingredients

2 tbsp butter
4 cloves garlic minced
2 cups vegetable broth
2 cups milk
1/4 tsp salt
1/4 tsp pepper
1/2 lb rotini pasta about 4 cups
1 head broccoli, cut into small florets
1/2 cup heavy cream
1/2 cup fresh parmesan cheese, grated plus more for garnish

Get Recipe Ingredients

Instructions

Melt butter in a large pot over medium-high heat. Once melted and bubbling, add minced garlic, sauteeing for 30 seconds until fragrant. Add in broth, milk, salt and pepper and bring to a boil. Lower heat to medium.
Add pasta, coating in sauce. Stir occasionally until liquid has been mostly absorbed, about 15 minutes. Stir in broccoli in the last 5 minutes of cook time, again stirring occasionally.
Once liquid has mostly absorbed, pasta is al dente and broccoli is tender, stir in heavy cream and parmesan cheese. Let sit off the heat for 2 minutes for sauce to thicken. Serve in pasta bowls, garnishing with extra parm on top, then enjoy!

Video

Notes

For extra protein, top your pasta with chicken breast or shrimp.

Make this recipe dairy-free by using dairy-free milk and nutritional yeast instead of parmesan.

Store the leftovers in the fridge for up to 5 days.

Freeze this recipe for up to 3 months.

Nutrition

The post One Pot Broccoli Alfredo Pasta appeared first on The Girl on Bloor.

French Onion Chicken Skillet

Taylor Stinson — Mon, 09 Dec 2024 13:55:00 +0000

This French Onion Chicken Skillet is a delicious weeknight dinner that is a play on French onion soup. It's packed with protein for a filling meal!

With tender, juicy chicken smothered in caramelized onions, melted cheese, and a savoury sauce, it’s the perfect weeknight dinner. This one-pan dish is both comforting and easy to make, making it a go-to meal for busy nights!

Why you'll love this recipe

Inspired by a classic: Combines the rich, savory flavors of French onion soup with tender, juicy chicken.
Comfort food made easy: All the cozy vibes of a comfort meal in under an hour.

Ingredients and substitutions

Olive oil – or any neutral cooking oil such as avocado or canola oil.
Chicken breasts – chicken cutlets or chicken thighs can also be used. You could also make this recipe with another protein like pork chops, steak or fish.
Yellow onions – I find that yellow onions are best but you could also try sweet onions, red onions, shallots or leeks.
Flour – feel free to use a gluten-free flour of your choice like almond flour.
Red wine – for an alcohol-free version, add in some extra beef broth instead.
Beef broth – beef bouillon cubes dissolved into hot water are the best substitute.
Swiss cheese – swap out for another cheese like Emmental or pizza mozzarella.

Oven-roasted broccoli

Broccoli – feel free to serve the chicken with another veggie of your choice like cauliflower.
Olive oil – see substitution notes above.
Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.

How to make French onion chicken skillet

Step 1: Sauté the chicken.

Cook the chicken until golden brown.

Step 2: Caramelize the onions.

Cook onions until golden and soft.

Step 3: Roast the brocolli.

Roast broccoli until tender.

Step 4: Make the sauce.

Stir broth, seasonings, and onions together to create the French onion sauce.

Step 5: Melt the cheese.

Top the chicken with cheese, and cover until melted.

Step 6: Serve and enjoy!

Spoon sauce over the chicken and broccoli, and dig in!

tips & variations

Caramelize slowly: Cook the onions over low to medium heat to bring out their natural sweetness without burning.
Use oven-safe skillet: Transfer the skillet directly to the oven to melt the cheese evenly.
Low-carb version: Serve with cauliflower mash or roasted spaghetti squash instead of rice or potatoes.
Herb upgrade: Garnish with fresh thyme or parsley for extra freshness and flavor.

Frequently asked questions

How do you caramelize onions?

Take your time to let the natural sugars break down for a deep, sweet flavor. Slice the onions thin, but not too thin, to avoid crispiness. Cook them over low heat in oil, stirring every few minutes. If they start to burn, add a splash of water and scrape up the browned bits, then continue cooking at a lower temperature.

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs work just as well and add extra juiciness to the dish. Adjust the cooking time to ensure they are fully cooked.

How do I thicken the sauce?

If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir it into the sauce while it simmers.

What to serve with french onion chicken

Make a veggie that your family likes. Steamed broccoli, green beans, or carrots are great choices, as are starches like rice or potatoes.

Oh, and of course, a crusty loaf of French bread would be perfect with a comfort food meal like this French onion chicken, too.

Worst comes to worst, you can always do some frozen fries on the side, or some sweet potato tater tots as I like to do occasionally. A salad also pairs really nicely with this dish and keeps it low carb.

How to store and reheat

Storing: Keep this dish in the fridge for up to 5 days, making it perfect for meal prep. You can divide it into single servings for ready-to-go lunches or dinners throughout the week.
Reheating: Microwave individual portions for a few minutes or reheat in the oven at 350°F for 20 minutes until warmed through.
Freezing the dish: This recipe freezes well and can be stored in meal prep containers for up to 3 months. It’s a great option for make-ahead dinners.
Freezing caramelized onions: Cook a large batch of onions and freeze in small portions, such as in a muffin tray, for easy use. Caramelized onions last in the freezer for up to 5 months and make a great topping for meats, burgers, soups, and more!

More chicken skillet dinners

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this French onion chicken skillet meal into your lunches for the week.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.

French Onion Chicken Skillet

This French Onion Chicken Skillet is a delicious weeknight dinner that is a play on French onion soup. It's packed with protein for a filling meal!

Course Main Dish

Cuisine French

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 400kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
2 large chicken breasts, sliced in half lengthwise
Salt & pepper to taste
1 tsp olive oil
4 yellow onions, sliced
2 tsp flour
2 tbsp red wine
1/2 cup beef broth
1/2 cup Swiss cheese, grated

Oven-roasted broccoli

1 head broccoli, cut into florets
1 tsp olive oil
2 cloves garlic minced
1/4 tsp each salt & pepper

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Add 1 tbsp olive oil to a large skillet over med-high heat. Meanwhile, slice chicken in half lengthwise then season with salt and pepper.
Saute chicken for 4-5 minutes each side, then remove from heat and wipe pan clean with a paper towel. Add 1 tsp olive oil to skillet then add onions and cook for 10 minutes, stirring occasionally until onions brown.
Meanwhile, toss broccoli with 1 tsp olive oil, garlic, salt and pepper on a parchment-lined sheet pan. Bake for 8-10 minutes until broccoli is tender.
Once onions are softened and somewhat browned, mix in flour and then add red wine and beef broth, mixing well to combine.
Add chicken back to skillet and cover with onion mixture, then top with cheese and put lid on top of skillet to let cheese melt, about 2 minutes.
Serve chicken with broccoli and enjoy!

Video

Notes

When cutting the onions, turn on the fan or chill the onions before chopping them to prevent your eyes from watering.

Try serving the onion sauce with another protein like pork chops, steak or fish.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for a few minutes or in the oven at 350 F for 20 minutes.

Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

The post French Onion Chicken Skillet appeared first on The Girl on Bloor.

One Pot Pasta Primavera

Taylor Stinson — Tue, 26 Nov 2024 14:00:00 +0000

This healthy One Pot Pasta Primavera is a 30-minute dinner that's packed with fresh vegetables and an easy creamy parmesan sauce.

Loaded with veggie goodness and a creamy sauce, this is the perfect go-to meal on those winter days.

Why you'll love this recipe

One pot meal: Make clean-up easy with just one pot to make this creamy pasta recipe.
Comforting: There's nothing like pasta and cream sauce for a comforting meal. So yummy!

Ingredients and substitutions

Olive oil – or any other neutral cooking oil like avocado or grapeseed oil.
Red onions – white or yellow onion would also work.
Garlic – fresh minced garlic is best, but jarred garlic will work in a pinch.
Penne pasta – feel free to use another kind of pasta like rotini, rigatoni or fettucine.
Chicken broth – vegetarian broth will work just as well.
Mixed fresh vegetables – I like using a combination of broccoli florets, carrots, yellow pepper, zucchini and frozen peas, but you can use whatever veggies you have on hand.
Butter – use a little extra olive oil if you don’t have any butter.
Heavy cream – you can use half and half, but it won’t give the sauce the same creamy texture.
Parmesan cheese – substitute with Grana Padano or pecorino.
Fresh parsley – sprinkle your finished dish with parsley or basil.

How to make pasta primavera

Step 1: Sauté the onion and garlic.

Sauté onion and garlic in olive oil.

Step 2: Add the penne and broth.

Bring pasta and broth to a boil and simmer. Stir until pasta is almost cooked through.

Step 3: Mix in the veggies.

Cook veggies until they are tender-crisp.

Step 4: Stir in the remaining ingredients.

Add butter, salt, pepper, cream, and parmesan cheese.

Step 5: Toss to coat.

Mix well so that the pasta and the veggies are coated with the sauce.

Step 6: Serve and enjoy.

Serve garnished with parsley, and enjoy!

Recipe Variations

If you want to change things up a bit, here are a few ways you can modify this pasta primavera:

Add protein: Top with chicken breast or make my shrimp pasta primavera.
Boost the flavor: Add a squeeze of fresh lemon juice or a sprinkle of red pepper flakes for a zesty kick.
Cheesy upgrade: Mix in mozzarella or fontina cheese for a creamier, cheesier sauce.

Frequently asked questions

Can I use frozen vegetables?

Yes! Frozen veggies are a great option if you’re short on time. Add them directly to the pasta during the last 5 minutes of cooking and adjust the cooking time as needed.

Can I make this pasta dairy-free?

I haven't tried making this recipe dairy-free, but you can certainly test it out. Swap the butter for olive oil or a vegan butter, the parmesan cheese for nutritional yeast, and the heavy cream for a non-dairy alternative like coconut milk. Keep in mind that the sauce won't be as creamy.

Can I make this pasta recipe gluten-free?

Gluten-free pasta may absorb more of the broth than regular pasta so you may need to adjust the amount of liquid accordingly. If you try preparing this recipe with gluten-free pasta, let me know how it works out!

What to serve on the side

While this delicious pasta primavera recipe is quite filling, here are some options if you're looking to serve something with it:

How to store and reheat

Storing: Store this pasta primavera recipe in an airtight container in the refrigerator for up to 5 days.

Reheating: Reheat on the stovetop by warming a bit of oil in a pan and stirring until heated through. You can also microwave leftovers in a microwave-safe dish for a few minutes, though the vegetables may lose some crispness. If the sauce thickens, add a splash of cream or broth to loosen it.

Freezing: While the texture of the pasta and vegetables may change when frozen, you can freeze portions in freezer-safe bags or a disposable foil pan for up to 3 months.

Reheating from frozen: To reheat from a freezer-safe bag, place the bag in simmering water until warmed through. For a foil pan, bake in a preheated oven until heated.

More one pot pasta recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this pasta into leftovers.
These aluminum foil containers are perfect for re-heating straight from the freezer to oven.

One Pot Pasta Primavera

This healthy One Pot Pasta Primavera is a 30-minute dinner that's packed with fresh vegetables and an easy creamy parmesan sauce.

Course Pasta

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 453kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 red onion, sliced
4 cloves garlic, minced
1 lb penne pasta
4 cups chicken or vegetable broth use vegetable broth to make it vegetarian
4 cups mixed fresh vegetables (I used a combination of broccoli florets, julienned carrots, chopped yellow pepper, diced zucchini and frozen peas)
1 tbsp butter
1/2 tsp each salt & pepper
1/4 cup heavy cream
3/4 cup parmesan cheese make sure the parmesan is vegetarian if necessary
1/4 cup fresh chopped parsley (optional)

Get Recipe Ingredients

Instructions

Add olive oil to a large Dutch oven over med-high heat. Saute onion and garlic for 1 minute, stirring frequently.
Add in penne pasta and chicken broth, then bring to a boil. Simmer for 10-12 minutes, stirring often, until pasta is almost cooked through.
Meanwhile, prepare veggies. Add to pasta and cook another 5 minutes, stirring occasionally, until veggies are tender-crisp.
Stir in butter, salt & pepper, cream and parmesan cheese, tossing to coat. Remove from heat. Serve garnished with parsley (optional), and enjoy!

Notes

Don't overcook the pasta as it will continue to cook in the sauce.

For the best-tasting pasta primavera, the vegetables should still have some bite. Cutting them the same size will help them cook at the same pace.

Store leftovers in the fridge for up to 5 days then reheat on the stovetop or in the microwave.

Nutrition

The post One Pot Pasta Primavera appeared first on The Girl on Bloor.

Healthy Mac and Cheese with Broccoli

Taylor Stinson — Tue, 26 Nov 2024 11:00:00 +0000

This Healthy Mac and Cheese with broccoli and white cheddar is the best weeknight dinner! Make it in the Instant Pot or on the stove.

Who doesn't love mac and cheese?! My fave childhood comfort food, elevated with white cheddar and broccoli… I hope you love it as much as I do!

Why you'll love this recipe

Healthy comfort food: Your fave comfort food in a much healthier format.
Easy to make: Choose from two easy methods – the Instant Pot or the stovetop.

Ingredients and substitutions

Butter – margarine would also work.
Macaroni spirals – rigatoni, macaroni elbows, or penne would all be good.
Evaporated milk – cream or regular milk can work but won't be as creamy.
White cheddar cheese – try cheddar, gouda, or gruyere for a different flavour.
Broccoli – add in any other veggie of your choice.

How to make this recipe

Step 1: Cook the macaroni.

Cook oil, water, pasta, and butter on high pressure.

Step 2: Stir in the milk and cheese.

Do a quick pressure release, then stir in the milk and cheese.

Step 3: Steam the broccoli.

Microwave and drain the broccoli.

Step 4: Stir in the broccoli.

Stir in the broccoli and serve.

Recipe tips and variations

Here are some tips and tricks for making this yummy mac and cheese:

Hand-grate the cheese: This will give you the best level of meltiness.
Broccoli texture: For softer broccoli, steam it separately before mixing it into the mac and cheese. For a crunch, add raw florets directly to the pot.
Boost the flavor: Add a pinch of garlic powder, smoked paprika, or a dash of hot sauce.
Add toppings: Sprinkle with breadcrumbs or crispy fried onions for a crunchy topping.

Frequently asked questions

What's the best type of cheese for mac and cheese?

I like using white cheddar, but regular cheddar, gruyere, mozzarella, Swiss or gouda would all be yummy.

How do I prevent the cheese from clumping?

Make sure the pasta is hot when stirring in the cheese, and add it gradually while stirring to ensure it melts evenly.

How can I add more protein?

You can stir in some cooked bacon, chicken, turkey or ham at the end of the cooking time for extra protein.

What to serve with mac and cheese

Coleslaw, salad, or cowboy caviar
Fresh bread or cornbread
Brussels sprouts or spinach for extra greens

Storing and reheating

Storing: Store the leftovers in the fridge for 5 days.

Freezing: Freeze in airtight containers for up to 3 months, then thaw in the fridge overnight.

Reheating: Reheat in the microwave for 1-2 mins or in a pot on the stovetop.

More healthy pasta recipes

See more related recipes

Meal prep tools

The Instant Pot DUO Plus 60 is the version I use in this recipe.
Grab some glass meal prep bowls if you plan on packing this up for lunch!

Healthy Mac and Cheese with Broccoli

This Healthy Mac and Cheese with broccoli and white cheddar is the best weeknight dinner! Make it in the Instant Pot or on the stove.

Course Pasta

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 540kcal

Author Taylor Stinson

Ingredients

1 tbsp sunflower oil
4 cups water
1 tsp salt
1 lb macaroni spirals (sometimes call scoobi do)
2 tbsp butter
1 can evaporated milk
3 cups white cheddar cheese, grated
1 head broccoli, finely chopped

Get Recipe Ingredients

Instructions

Add sunflower oil, water, salt, macaroni spirals and butter to Instant Pot in that order. Set to cook on high pressure for 2 minutes. Once complete, do a quick release of pressure and open the lid when safe to do so.
Stir in milk and white cheddar until fully blended, then add broccoli florets and stir. Replace the lid and let sit 5 minutes. Serve and enjoy! For those who like their broccoli more well done, it can be cooked in a bowl of water for 5 minutes in the microwave, then drained and added to the Mac and cheese.

Stovetop instructions

Add macaroni to a large pot of salted boiling water on the stove. Boil for 8-9 minutes until al dente, then rinse and drain.
Add macaroni back to pot over medium-high heat. Add butter, stirring until melted. Stir in evaporated milk and cheese until creamy and well combined. Finally, stir in broccoli and continuing cooking another 3-4 minutes until broccoli is tender. Serve and enjoy!

Video

Notes

Serve with a side of cowboy caviar, coleslaw or cornbread.

Swap out the white cheddar for regular cheddar, gouda or gruyere.

Store the leftovers in the fridge for 5 days then reheat in the microwave for 1-2 minutes or in a pot on the stovetop.

Freeze your mac and cheese for up to 3 months, then thaw in the fridge overnight.

Nutrition

The post Healthy Mac and Cheese with Broccoli appeared first on The Girl on Bloor.

Chili’s Chicken Enchilada Soup

Taylor Stinson — Mon, 25 Nov 2024 13:55:00 +0000

This Chili's Chicken Enchilada Soup is the perfect copycat recipe – it's fully loaded, then topped with tortilla strips and pico de gallo.

This soup is like a hug in a bowl! I honestly love going to Chili's but it's not the healthiest so I tend to make this restaurant copycat instead.

Why you'll love this recipe

Perfect copycat: This soup tastes just like the kind you'd get at Chili's, minus the high price tag and extra calories.
Super filling: Thanks to the chicken and masa harina (corn flour) base, it's a filling and delicious soup.
Comfort food: Sometimes you just need a big bowl of soup after a long day!

Ingredients and substitutions

Olive oil – use any neutral oil such as avocado oil, sunflower oil or vegetable oil for this recipe.
Chicken breasts – boneless, skinless chicken thighs can be used in place of chicken breasts.
Yellow onion – red onion, shallots, or white onions can be used in place of yellow onion.
Garlic – fresh garlic cloves minced or jarred minced garlic can be used for this recipe.
Chili powder – add more paprika and cumin to compensate for chili powder if you don’t have any on hand.
Cumin – curry powder, garam masala, or taco seasoning can be used in place of cumin.
Paprika – cayenne pepper, chili powder, or ground chili flakes can be used in place of paprika
Crushed tomatoes – canned diced tomatoes or tomato sauce would work if you’re in a pinch.
Green chilis – use canned green chilies for less spice or pickled jalapenos for a tangy kick.
Brown sugar – the brown sugar helps cut the acidity of the canned tomatoes.
Chicken broth – another broth like vegetable broth or beef broth could work in place of chicken broth.
Masa harina (corn flour) – regular flour or cornstarch won’t have the same added taste as the masa harina but will still thicken the soup.
Water – add more chicken broth in place of the water if you’d like.
Cheddar cheese – any grated cheese will work but I recommend cheddar or a Tex Mex cheese blend.

Toppings

Pico de gallo – jarred salsa can also be used in a pinch.
Avocado – use sliced avocado or a fresh guacamole in place of avocado.
Cilantro – if you’re not a fan of cilantro, parsley is also a great option.
Sour cream – use Greek yogurt in place of sour cream for a healthier option.

How to make chicken enchilada soup

Step 1: Sauté the onion and chicken.

Heat olive oil, sauté the onions, then add chicken, garlic, and spices.

Step 2: Add the rest of the ingredients.

Pour in crushed tomatoes, green chilies, brown sugar, and chicken broth. Bring to a boil, then simmer until the chicken is cooked.

Step 3: Make the masa harina mixture.

Mix masa harina with water.

Step 4: Shred the chicken.

Remove the chicken, shred it, and return to the pot.

Step 5: Add everything to the pot.

Stir in the masa harina mixture and cheese. Cook until thick and creamy.

Step 6: Serve and enjoy!

Ladle the soup into bowls, add your favorite toppings, and serve.

Recipe tips & variations

Here are some tips for making this Chili’s chicken enchilada soup:

Adjust the texture: If the soup is too thick, add some more broth. If it's too thin and you want to thicken it up more, stir in a cornstarch slurry or some shredded cheddar cheese.
Don’t skip the masa harina: It thickens the soup and adds a unique flavor. If you don’t have any, substitute with crushed tortilla chips blended into the soup.
Bulk it up: Add corn, black beans, pinto beans, or cooked rice to make the soup more filling.
Taco-inspired toppings: Garnish with crushed tortilla chips, sliced avocado, sour cream, or fresh cilantro for a flavorful finish.

Frequently asked questions

What is masa harina?

Masa harina is a corn flour or dough that's typically used to make corn tortillas. It adds great flavour to the enchilada soup and also acts as a thickener.

Can I use pre-cooked chicken?

Yes! Rotisserie chicken or leftover shredded chicken works perfectly in this recipe. Just add it during the simmering step to heat it through.

How many calories are in this recipe?

My version of Chili's chicken enchilada soup only has 324 calories while the Chili's chicken enchilada soup has 440 calories per serving. Besides the calorie differences, this chicken enchilada soup is filled with delicious, whole ingredients that you will love!

Storing and freezing

Storing: Store in the fridge for up to 4 days in glass bowls or mason jars, keeping the toppings separate.
Reheating: Reheat in the microwave for 2-3 minutes, stirring halfway, or warm it on the stovetop before adding fresh toppings.
Freezing: This soup is freezer-friendly and can be stored for up to 3 months. Freeze in individual portions for convenience.
Reheating from frozen: Thaw in the fridge overnight, or reheat directly from frozen in the microwave for 6-8 minutes, stirring halfway through.

More Chili's copycat recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this soup into leftovers.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.
Freeze this recipe in glass microwave-safe bowls up to 3 months.

Chili's Chicken Enchilada Soup

This Chili's Chicken Enchilada Soup is the perfect copycat recipe – it's fully loaded, then topped with tortilla strips and pico de gallo.

Course Main Course, Soup

Cuisine American, tex mex

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 320kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 lb chicken breasts
1 yellow onion, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1 (398) mL can crushed tomatoes
1 (118) mL can green chilies
1 tbsp brown sugar
4 cups chicken broth
1 cup masa harina (corn flour)
2 cups water
1 cup cheddar cheese, grated

Topping ideas

Pico de gallo
Tortilla strips
Cilantro
Avocado

Get Recipe Ingredients

Instructions

Heat olive oil over med-high heat. Add onions, sauteeing for 2-3 minutes until fragrant. Add in chicken, then garlic, chili powder, cumin, paprika and salt, stirring to combine.
Pour in crushed tomatoes, green chilies, brown sugar and chicken broth, then bring to a boil. Let simmer for 25 minutes until chicken is cooked. Remove chicken, then shred and add back to pot.
While soup is cooking, mix masa harina with 2 cups of water, stirring until dissolved. Once chicken is shredded and in pot, stir in masa harina mixture, then cheese. Stir until combined and soup is thick and creamy, cooking another 5 minutes.
Ladle soup into bowls, adding toppings of choice. Serve and enjoy!

Video

Notes

Add on toppings like sliced avocado, tortilla strips, lime wedges and more.

Store the leftovers in the fridge for up to 4 days. Reheat in the microwave for 2-3 minutes or in a pot on the stovetop.

Freeze this recipe for up to 3 months without the toppings. Defrost in the fridge overnight or reheat from frozen in the microwave for 6-8 minutes.

Nutrition

The post Chili’s Chicken Enchilada Soup appeared first on The Girl on Bloor.

Healthy Crockpot Chicken and Rice

Taylor Stinson — Tue, 22 Oct 2024 13:00:00 +0000

This is the creamiest Healthy Crockpot Chicken and Rice Recipe. It’s so easy to make in the slow cooker with no canned soup required!

Remember those creamy chicken and rice casseroles your mom used to make as a kid? Well they probably had a can of soup in them and weren't the healthiest. Now, you can have your comfort and eat it too!

Why you'll love this recipe

Easy dump dinner: Just dump everything in the pot, set it and forget it!
Healthier: Using brown rice, veggies, chicken broth and cheese instead of canned soup makes this dish healthy.
Great for meal prep: Make a big batch and store it in containers to enjoy throughout the week.

Ingredients and substitutions

Cooking spray – grease with butter or cooking oil instead.
Yellow onion – shallots or red onion will also work.
Chicken breasts – chicken thighs would also work.
Brown rice – you can use white rice, but the texture will be mushier.
Dried thyme – use fresh thyme or Italian seasoning instead.
Garlic – the fresh stuff is best, but the jarred kind will work too.
Dijon mustard – try leaving it out or using 2 tsp dry mustard instead.
Chicken broth – cream of mushroom or cream of chicken soup would also be good.
Frozen vegetables – fresh veggies would also work.
Cheddar cheese – swap out for another cheese like Monterey Jack.
Parsley – cilantro or lemon zest would also be good garnishes.

How to make chicken and rice in the crockpot

Step 1: Rinse the brown rice.

Rinse until the water runs clear.

Step 2: Add everything to the crockpot.

Add everything but the frozen veggies, cheese and parsley.

Step 3: Slow cook.

Give it a good stir then cook on high for 3 hours or low for 6 hours.

Step 4: Add the cheese and veggies.

Stir in the cheese and microwaved veggies then serve.

Tips & variations

There are a few different tips and variations you can try:

Ingredient prep: Dice the chicken, mince the garlic and grate the cheese to save time.
Different toppings: Try out different toppings and cheeses, or add some spices.
More veggies: Bell peppers, broccoli, tomatoes, green beans, carrots and peas would all be good.
Instant Pot method: Add everything but the cheese. Cook on high pressure for 5 mins, do a quick pressure release, then stir in the cheese.

Frequently asked questions

Can you use frozen chicken?

You should never add frozen chicken to a crockpot for food safety reasons. Let any frozen meat thaw before adding it to the crockpot.

Would white rice work instead?

You can technically use white rice, but the texture will be a lot mushier. It all comes down to preference.

Can you use chicken thighs instead?

You can use boneless skinless chicken thighs, just make sure you dice them up into pieces.

What to serve with crockpot chicken and rice

This creamy crockpot chicken and rice is an entire meal on its own, but if you're looking for side dish ideas, here are some options:

Vegetables: Serve with a side of garlic parm asparagus, steamed broccoli or lemon herb green beans.
Salad: Try it with brussels sprouts salad or arugula salad.
Bread: You can't go wrong with some crusty bread, garlic bread or cornbread!

Storing and reheating

Storing: Store leftovers in the fridge for 5 days.

Reheating: Sprinkle some water or broth over top, then microwave for 1-2 minutes or reheat in a pot on the stovetop.

Freezing: You can try to freeze the leftovers for up to one month, but the texture will be different.

Reheating from frozen: Reheat from frozen in the microwave for 6-7 minutes, stirring halfway through.

More slow cooker chicken recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on storing individual portions of the leftovers.
Here's the crock pot I use.

Healthy Crockpot Chicken and Rice

This is the creamiest Healthy Crockpot Chicken and Rice Recipe. It’s so easy to make in the slow cooker with no canned soup required!

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 484kcal

Author Taylor Stinson

Ingredients

cooking spray
1 yellow onion diced
1 lb chicken breasts diced
1 cup brown rice dry, not cooked, see notes
1 tsp dried thyme
1 tsp salt
1/4 tsp pepper
4 cloves garlic minced
1 tbsp Dijon mustard
2 cups chicken broth
3 cups frozen vegetables
1/2 cup cheddar cheese grated
Parsley optional, for garnish

Get Recipe Ingredients

Instructions

Rinse brown rice under running water in a mesh sieve until the water runs clear.
Spray crockpot with cooking spray, then add all ingredients except for frozen veggies, cheese and parsley. Give it a stir, then cook on high for 3 hours or on low for 6 hours.
Within the last 5 minutes of cooking time, microwave frozen veggies until defrosted for about 2 minutes, then grate cheese and chop up parsley if using.
Stir in veggies and cheese at the end of cook time, stirring well to combine. Serve garnished with parsley, and enjoy!

Video

Notes

Do NOT use instant rice as this may compromise the texture of the rice.

You can use white rice in place of brown, but PLEASE NOTE that you may not like the texture. The only way to ensure a more al dente and less mushy texture is to use brown rice (it's better for you anyway!).

Instant Pot: Add canola oil, onions, frozen veggies, chicken, rice and broth in order. Cook on high pressure for 5 minutes, then do a quick release of the pressure. Stir in the sour cream and cheese, garnish with parsley and serve!

Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 2-3 minutes.

You can try freezing this recipe for up to a month, but the texture will be different. Reheat from frozen in the microwave for 6-7 minutes, stirring halfway through.

Nutrition

The post Healthy Crockpot Chicken and Rice appeared first on The Girl on Bloor.

One Pot Recipes - The Girl on Bloor

Easy Chicken Wild Rice Soup Recipe

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

How to make wild rice soup

Step 1: Sauté the mushrooms.

Step 2: Add the veggies.

Step 3: Add the chicken.

Step 4: Add the remaining ingredients.

Step 5: Simmer the soup.

Step 6: Add the lemon juice.

Recipe variations

Frequently asked questions

Will the rice get mushy in soup?

How can I thicken this soup?

Can I use rotisserie chicken to save time?

How to store and reheat

More hearty soup recipes

Meal prep tools

Easy Chicken Wild Rice Soup Recipe

Ingredients

Instructions

Video

Notes

Nutrition

Copycat Panda Express Kung Pao Chicken

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

Rice

How to make kung pao chicken

Step 1: Coat the chicken.

Step 2: Brown the chicken.

Step 3: Add the veggies and sauce.

Step 4: Top with green onions.

Recipe Tips

Frequently asked questions

What's the difference between kung pao chicken and General Tso's chicken?

Can I make a gluten-free version of Kung Pao Chicken?

How many calories are in this recipe?

What to serve with this dish

How to store and reheat

More takeout-inspired recipes

Meal prep tools

Copycat Panda Express Kung Pao Chicken

Ingredients

Rice

Instructions

Video

Notes

Nutrition

15-Minute Spicy Noodles

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

How to make spicy noodles

Step 1: Assemble your ingredients.

Step 2: Cook the noodles.

Step 3: Fry the eggs.

Step 4: Make the sauce.

Step 5: Toss everything together.

Step 6: Top with the egg.

Recipe tips and variations

Frequently asked questions

How do I make the noodles less spicy?

Are there vegan options for this recipe?

Are there gluten-free options?

What to serve with this dish

How to store and reheat

More easy noodle recipes

Meal prep tools

15-Minute Spicy Noodles

Ingredients

Instructions

Notes

Nutrition

Copycat Panera Broccoli Cheddar Soup

Why you'll love this recipe

Save up to $10,000 a year on food!