Chicken crescent roll ups are a great 30-minute dinner when you have leftover chicken in the fridge!

While I don’t usually use a lot of processed ingredients, sometimes you need something quick and easy that the whole family will love.

That said, I wanted to make sure this recipe was as “unprocessed” as possible, so we’ll be making the filling from scratch, rather than using a can of soup, or pre-packaged seasoning, like other recipes do.

I hope you enjoy the recipe! See below for the ingredients you will need:

Ingredients

Crescent rolls – 1 tube of crescent rolls will make a total of 8 rolls!

Shredded chicken – I used pre-cooked chicken that I shredded. You can use a rotisserie chicken, or simply cook and shred chicken breasts. It’s up to you!

Cream cheese – 8 oz of cream cheese will add the perfect creaminess to the filling.

Sour cream – A bit of sour cream will compliment the cream cheese and other flavors!

Parmesan cheese – I love parmesan, and this recipe wouldn’t be the same without it! I used pre-grated, but fresh parmesan is always a delicious substitute if you have that on hand.

Garlic & Onion powder – This will add flavor to the filling and start the ranch seasoning flavors.

Dried dill – This herb will also add to the ranch seasoning flavor!

Butter – We’ll brush the tops of the rolls with butter (adds both flavor and helps them brown nicely!)

Parsley – Parsley is optional, but it makes for a great garnish after taking the rolls out of the oven!

How to Make Ranch Chicken Crescent Roll Ups

There are a variety of ways to make chicken crescent roll ups. In this recipe, we’ll be using ranch seasonings. These are very easy chicken crescent roll ups, even though we’re using minimal processed ingredients! See below for the step by step process.

Step 1: Decide What Chicken to Use

Before you get started, keep in mind that you will need cooked, shredded chicken for this recipe. If you are making this yourself, you will want to do that ahead of time using the method of your choice (crockpot, instant pot, oven, etc.!)

However, there are a few ways to make this recipe even faster. You can use a rotisserie chicken, OR, you can also used canned chicken.

I know, I know, canned chicken doesn’t sound ideal. But it actually isn’t bad in this recipe, since it is combined with lots of creaminess and seasonings!

Step 2: Make the Filling

To make the filling, combine the softened cream cheese, sour cream, parmesan cheese, garlic powder, onion powder, and dill.

Stir everything together till well combined. Then, add the shredded chicken and mix again.

Step 3: Stuff the Rolls

Next, take your tube of crescent rolls, open it, and separate the dough triangles from each other.

Take a spoonful of the filling and add it to the fat end of the crescent roll. Repeat with all 8 rolls.

Roll up each crescent and tuck in the sides (see photos).

Step 4: Bake!

Place all the roles in a greased casserole dish. Brush them with melted butter and bake for 12-14 minutes. When done, the rolls should be lightly golden brown.

Remove and serve warm, with fresh parsley if desired!

Sides for Cream Chicken Crescent Roll Ups

These chicken crescents are best served right out of the oven! You can serve them with ranch as a dipping sauce.

There are lots of side dish ideas that can go with these as well! Veggie sides work great, like garlic carrots, or asparagus. You could also do something like french fries or mozzarella sticks.

Adjustments

In addition to side dishes, there are a variety of ways you can switch up this recipe’s ingredients to your liking.

One thing I might add next time is crumbled crispy bacon and green onions (right to the filling!) I’m thinking the smokiness and added flavor would be amazing.

If you don’t have parmesan, these roll ups would also be great with mozzarella cheese (though you may get a slightly different texture, with more of a cheese pull!)

Different Kinds of Chicken Crescent Roll Ups

Okay, now let’s talk about seasoning. While I went ranch-style, you could totally change it up! Take out the dill and it won’t be ranch flavored anymore. You can keep in the garlic and onion powder and add in other spices to get a completely different flavor profile. Let’s talk about some other combos below!

Buffalo Chicken Crescent Roll Ups

To make these into buffalo chicken crescent roll ups is very easy! I would replace the sour cream in this recipe with buffalo sauce, and replace the parmesan cheese with blue cheese.

You can choose whether to leave in the ranch seasonings or not, since buffalo sauce is often served with ranch.

Similarly, you can serve them with more buffalo sauce, or ranch, whichever you prefer.

BBQ Chicken Crescent Roll Ups

For a BBQ style roll up, again, replace the sour cream with BBQ sauce, and replace the parmesan cheese with mozzarella cheese.

For seasonings, I would take out the dill and use smoked paprika instead. The garlic and onion powder would still work though.

Italian Chicken Crescent Roll Ups

For Italian seasonings, you don’t have to change up a whole lot! Just replace the dill with some oregano and basil!

The cheese you can keep the same; you could also add some Italian dressing to the filling if you wanted to.

Alfredo Chicken Crescent Roll Ups

The last adjustment we’ll talk about is alfredo roll ups! This is also very easy to do. Replace the sour cream with alfredo sauce. Then add some fresh garlic to the filling, and maybe some Italian seasoning instead of dill.

Bottom line: don’t be afraid to experiment and see what you like best! I’ve seen even more unique combinations too, like chicken cordon bleu roll ups, chicken broccoli roll ups, and more.

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Chicken Crescent Roll Ups

Creamy on the inside and golden brown on the oustide, these chicken crescent roll ups are the perfect quick dinner idea! Filled with homemade ranch seasoned chicken, these roll ups require minimal ingredients with maximum flavor!

Course Appetizers, Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Total Time 26 minutes minutes

Servings 8 rolls

Calories 294kcal

Equipment

• Sharp Chef's Knife
• 9" by 13" Casserole Dish
• Pastry Brush
• Cutting Board

Ingredients

• 1 tube crescent rolls
• 2 cups pre-cooked, shredded chicken
• 8 oz cream cheese softened
• 1/4 cup sour cream
• 1/3 cup parmesan cheese
• 1/2 tsp dried dill
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Topping:

• 2 tbsp butter melted
• fresh parsley chopped

Instructions

• Preheat the oven to 375 degrees, and grease a 9" by 13" casserole dish.
• Add the cream cheese, sour cream, parmesan cheese, and spices to a medium bowl, and stir well to combine.
• Stir in the chicken. Taste for salt; add some if desired (see note).
• Unroll the crescents, and add a scoop of the chicken mixture to the fat end of each crescent roll.
• Roll up the crescent roll and tuck the sides in.
• Repeat with all crescents, then add to the casserole dish.
• Melt the butter and chop the parsley. Brush the tops of the crescents with butter.
• Bake for 14-16 minutes, then remove from the oven and sprinkle with parsley. Serve warm!

Video

Notes

• Cook the chicken according to your preferred method. You can use rotissierie chicken, or chicken breasts cooked in the crockpot, instant pot, etc. If you really need dinner ready quick, you can even use canned chicken.
• I found the parmesan cheese gave the filling enough saltiness, but you can add some salt to the filling if you like more.
• Fun additions: green onions, bacon, or mozzarella cheese
• Serve plain or with ranch!
• Feel free to change up the seasoning combos; other ideas include buffalo chicken crescent roll ups, BBQ roll ups, alfredo roll ups, and Italian roll ups. 

Nutrition

Serving: 1roll | Calories: 294kcal | Carbohydrates: 14g | Protein: 12g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 429mg | Potassium: 196mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

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What foods are best on rainy days?

While you can eat a variety of foods on rainy days, my personal favorite is soup. There are lots of benefits to soup (though the benefits do depend on what KIND of soup you’re making).

In particular, soups made with bone broth are extra nourishing (not to mention flavorful).

Soups are also a great way to get lots of veggies into your body, like onions, garlic, carrots, celery, and more.

Rainy Day Soup Recipes – the List

Let’s get right to all these delicious soups!

1. Creamy Taco Soup With Rice

To kick things off, check out the Creamy Taco Soup With Rice! This soup is creamy with a delicious kick to it that will perfectly satisfy all your cravings. This recipe takes only about 40 minutes all together to both prep and cook, so it’s just perfect for those days where you’re running out of time to get something hearty on the table!

Recipe From: Ginger Divine

2. Beef and Barley Soup

Next, meet the Beef and Barley Soup recipe! This soup is full of nutritious goodness and richness that’s just the thing to hit the spot on a chilly spring or fall day. In addition to being delicious, this recipe is simple to make and stores well, so it’s perfect for making ahead of time to reheat and enjoy later!

Recipe From: Kid Tested Recipes

3. Creamy Sausage Gnocchi Soup

Have you ever been to Olive Garden and had trouble choosing between their delicious soup options? Well, why settle for just one when you can have the perfect combo of both in this yummy, homemade Creamy Sausage Gnocchi Soup! This recipe perfectly ties in the flavors of a good Zuppa Toscana, while maintaining the rich creaminess of the Sausage and Gnocchi. You should definitely give this one a try!

Recipe From: Ginger Divine

4. Lemon Saffron Matzo Ball Soup

Next up is the Lemon Saffron Matzo Ball Soup! This bright soup pairs different Mediterranean pallets to create this delicious, bright and vibrant spin on a traditional Matzo Ball soup. If you’re looking for something bright and unique to try, this one is it!

Recipe From: Little Ferraro Kitchen

5. Easy Chicken Pot Pie Soup

Do you enjoy a good pot pie? If so, then this Chicken Pot Pie Soup is for you! This recipe is super easy to both prep and make, and it’s perfect for those chillier days. Additionally, this soup is perfect for using up leftover bits of chicken or turkey!

Recipe From: Blackberry Babe

6. Thai Chicken Noodle Soup

Next is a fun twist on a classic comfort food: the Thai Chicken Noodle Soup! Whether you’re looking for something to add a spark of comfort while you’re dealing with sickness, or just want a warm soup for a rainy day, this recipe is perfect. Not only does it have an extra bit of flavor, but it’s also so simple to make. All you have to do is throw some ingredients into the crock pot and let the pot do the rest!

Recipe From: Blackberry Babe

7. Creamy Tomato Corn Soup

Are you looking for a fun twist on a traditional tomato soup? This Creamy Tomato Corn Soup pairs fresh tomatoes with crisp corn and aromatic spices for a deliciously unique flavor. Since this recipe is built around using up what you already have in your pantry, it’s easy to customize and versatile with different flavors depending on what you have lying around!

Recipe From: Ginger Divine

8. Chicken Enchilada Soup

Next up, meet the Chicken Enchilada Soup! This thick and cheesy soup is the perfect dupe for those of you who enjoy Chili’s tex-mex meal. This recipe is full of rich, spicy flavor which is great for those chillier days at home. Additionally, this soup requires only 15 minutes of prep time, so it’s perfect for last minute dinners or for when you have guests over!

Recipe From: Princess Pinky Girl

9. Cheeseburger Soup

Want a burger and fries but without the guilt? Try this Cheeseburger Soup! This soup is thick, hearty, and full of cheesy and vegetable goodness which makes it the perfect comfort food to have on a rainy day. Additionally, this recipe can be prepared in just 10 minutes!

Recipe From: Princess Pinky Girl

10. Lentil and Tomato Soup

Are you looking for something that’s dairy free? I got you covered with this Lentil and Tomato Soup! This soup is simple and cheap to make, so it’s perfect for when you need an easy week night meal! This soup is full of rich and healthy veggies and spices, so it’s good for you as well as comforting on a chilly day.

Recipe From: The Vegan Larder

11. Healthy 4-Ingredient Potato Soup

Next, check out the 4-Ingredient Potato Soup! This recipe is perfect for those days when you’re in a hurry and need to just throw some things into the crock pot and go. This soup only requires 4 base ingredients, which leaves a lot of room for adding and experimenting with any other flavors you have in your kitchen!

Recipe From: Ginger Divine

12. Italian Chicken Rosa Marina Soup

Do you want to try something unique? This Italian Chicken Rosa Marina Soup is full of rich Italian flavors like orzo pasta, different veggies and spices, tomatoes, etc.! This soup is simple to make, nutritious, and low in fats and calories!

Recipe From: Enza’s Quail Hollow Kitchen

13. Nourish Me Soup

Next up is the Nourish Me Soup. Like the name implies, this soup is nourishing, healthy, and perfect for when you need something warm or healing. This recipe is similar to an Italian Minestrone soup, yet lighter and without beans. This soup is full of root veggies and healing ingredients, so it’s especially great for when you’re feeling under the weather.

Recipe From: Masala Herb

14. Slow Cooker Bean and Bacon Soup

Another great recipe is this Slow Cooker Bean and Bacon Soup! Similar to the Campbell’s classic, this recipe is full of carrots, beans, tomatoes and bacony goodness. And the best part? All you have to do is throw some ingredients into the crock pot and let the pot do the rest! If you’re looking for a recipe you’re whole family will enjoy, this one is it!

Recipe From: The Magical Slow Cooker

15. Healing Chicken Soup

There’s nothing quite like a classic chicken noodle soup to cheer you up on a sick day. This Healing Chicken Soup is a quick and easy variation of that! In addition to bone broth, this recipe includes other cold-busting ingredients like lemon, turmeric, garlic and fresh herbs that’ll add some delicious flavor as well as soothe your throat and spirits. Of course, this soup is delicious even when you aren’t sick!

Recipe From: Jam Jar Kitchen

16. Healthy Mushroom Soup

Are you a fan of mushrooms? If so, this Healthy Mushroom Soup is for you! This recipe features a variety of herbs and spices that pack a delicious punch. This soup is super quick to make and is cozy and warming on a chillier fall or spring day. Additionally, this soup would pair well with a bread bowl!

Recipe From: Aubrey’s Kitchen

17. Tuscan Kale Soup

Are you looking for a soup that stores well? This Tuscan Kale Soup is just that! It’s full of hearty ingredients like cannellini beans, ground beef, veggies and kalethat work together to create a delicious soup. It’s easy to make, nutritious, budget-friendly, and stores and reheats well so that it can be enjoyed over the next few days!

Recipe From: Midwestern HomeLife

18. Creamy Ham and Bean Soup

Are you looking for a recipe to use up leftover ham? If so, I think you’ll enjoy this Creamy Ham and Bean Soup! This soup is creamy, flavorful, and can be whipped up super fast. This truly is a soup the whole family will enjoy!

Recipe From: Ginger Divine

19. Spicy Cauliflower Soup

Next is this smooth and silky Spicy Cauliflower Soup! This yummy soup is warming to the bones and can be whipped up in just half an hour! The spicy chorizo chips give it that extra wow factor, while also adding some flavor to an otherwise mellow dish. Another great thing about this soup is that it’s budget friendly and high in nutritional benefits as well as dairy-free, so it’s really a soup that can suit all your needs!

Recipe From: Encore More

20. Tortellini Soup

If you prefer more meaty, hearty soups, this Tortellini Soup is perfect for you! This soup is full of delicious, satisfying flavors and is the perfect soup for when you need something particularly filling. Another amazing thing about this recipe is that it feeds a crowd and can be whipped up in just 30 minutes!

Recipe From: Finding Time to Fly

21. Restaurant Style Seafood Soup

Next, check out this Restaurant Style Seafood Soup! This is another one of those recipes that’s built around using up leftovers and other odds and ends you have around your kitchen. So, whether you have some seafood sitting in your freezer, some in the fridge from the night before, or even if you have leftovers from a restaurant meal, this recipe is perfect for using them up in a simple, yet delicious way!

Recipe From: Ask Chef Dennis

22. Chicken and Spaghetti Squash Soup

Another unique recipe is this Chicken and Spaghetti Squash Soup! This soup is similar to a classic chicken noodle, but with extra flavor and nutritional value thanks to the spaghetti squash! Using spaghetti squash noodles is a great alternative for when you can’t have or just don’t want the traditional egg or wheat noodles.

Recipe From: My Pocket Kitchen

23. Vegetarian Goulash

Next, meet the Vegetarian Goulash recipe! This fun recipe is inspired by a traditional Hungarian goulash and can be made in under the hour with minimal ingredients! Another thing I love about this dish is that it’s made using only one pot, which makes for easy prep and clean up!

Recipe From: My Pure Plants

24. Ginger Carrot Sweet Potato Soup

Are you looking for something sweet? This Ginger Carrot Sweet Potato Soup is vibrant, spicy yet sweet and full of delicious goodness. The combination of ginger, carrots and sweet potato gives this soup a really unique flavor. If you’d rather not have the kick of spice, you can adjust the amount of the chili flakes or even leave them out entirely!

Recipe From: My Pure Plants

25. Coconut Curry Soup With Sweet Potato Noodles

Last but not least, meet the Coconut Curry Soup (with sweet potato noodles)! This is one of those soups that’s delicious to eat as well as just fun to look at. The sweet potato noodles give it a really unique balance of flavors, while also adding some vibrancy to the dish. This is the perfect cozy weeknight meal!

Recipe From: Veggie Inspired

Conclusion

The best soups for rainy days are ones that are warm, nourishing, and delicious. These 25 rainy day soups are a great place to start. So what are you waiting for? Choose a few of your favorites and add them to your meal plan in anticipation of the rain! Enjoy!

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Why Make Texas Toast Pizzas?

Look, sometimes you just need a lunch or dinner that is ultra quick. I usually try to make sure my recipes are from scratch, with no processed ingredients. But if we’re honest, that isn’t possible 100% of the time.

So this recipe is for one of “those days” when you don’t have the time or the energy to make a more complicated meal. It just calls for 4 main ingredients with minimal prep work.

If you don’t have texas toast (or just prefer not to use it) I have some options for that too, so make sure to keep reading!

Ingredients

Here’s what you’ll need to make these easy garlic toast pizzas in the air fryer:

Texas Toast – You’ll need one box of texas toast that comes with 8 slices in it. Or, use a bigger box and only take the 8 out that you need.

Mozzarella cheese – You can’t make pizza without this! I recommend buying a block of mozzarella and grating it yourself as it will be fresher, but you can also use pre-bagged if that’s all you have on hand.

Pizza Sauce – I love using this recipe for homemade pizza sauce. However, it is on the thinner side. You can also use a jarred sauce if you’d rather.

Pepperoni or desired toppings – Two pepperoni per piece of toast works great if everyone in the family likes it! Or, you can use your favorite toppings, like veggies, sausage, etc.

Optional: parmesan cheese – This is optional, but I love adding a little freshly grated parmesan on top the mozzarella before air frying. It just adds a little extra flavor!

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Recipe Substitutions

There are a few ways you can adjust and customize this recipe to make it your own based on your preferences/what ingredients you have on hand.

• No mozzarella cheese? You can also use other melting cheeses like provolone, monterey jack, or gouda. These may require more sophisticated of a palette, though.
• No jarred pizza sauce? In a pinch, you can make your own from a can of tomato sauce with italian spices.
• No texas toast? These pizzas can easily be made with french bread, or rolls/buns. You can either make them with the cheese, sauce, and toppings as is, or you can add a garlic butter so they’re still “garlic bread pizzas.” If you want to do this, just mix up some softened butter, a little garlic powder, and some italian seasoning and spread it on the bread before adding everything else.

More Air Fryer Recipes:

• Air Fryer Pears
• Air Fryer Peppers & Onions
• Air Fryer Breakfast Potatoes

How to Make Air Fryer Garlic Bread Pizza

When you’re ready to start your pizzas, here are the steps to take. Hopefully the photos and video are helpful!

Step 1: Spread on sauce and cheese

Spread out your pieces of texas toast and start topping them. Start with a spoonful of sauce, then add grated mozzarella on top.

Note: if using french bread, you would spread a little butter mixed with garlic & italian seasonings on before the sauce.

Step 2: Add toppings

Add 2 slices of pepperoni, or whichever toppings you would like! If you’re using veggies that you want to be cooked through, you can par cook them in the microwave for a minute before adding to the pizza.

Step 3: Air Fry

Finally, place a few slices into your air fryer basket (as many as will fit, but don’t overcrowd). Cook them for 5-6 minutes or until the cheese is melted and slightly browned.

How to Serve Air Fryer Pizza Toast

There are lots of ways you can serve these air fryer pizzas! The first thing is to serve them as a quick lunch, with veggies or something simple on the side.

If you’re making these for dinner, you could serve it with sides like french fries, salad, or roasted veggies.

And finally, another way to serve this pizza is as an appetizer at a party! These are easy enough to make that they would make a great appetizer.

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Air Fryer Garlic Bread Pizza Recipe (With Texas Toast!)

Enjoy a super easy lunch or dinner when you make this air fryer garlic bread pizza recipe! Quick, easy, and packed with flavor, this crispy and cheesy pizza toast is sure to impress. Try it now and indulge in a slice of heaven!

Course Dinner, Lunch

Cuisine American

Keyword air fryer garlic bread pizza, air fryer pizza toast

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Ingredients

• 1 box (8 slices) Texas Toast
• 1/2 cup pizza sauce
• 1.5 cups mozzarella cheese
• 16 slices pepperoni
• Optional: grated parmesan cheese
• Optional: mushrooms, peppers, sausage, or any other desired pizza toppings

Instructions

• Set the air fryer to 385 degrees.
• Add a spoonful of sauce to each slice of toast, then spread to the edges.
• Top the pieces of toast with mozzarella cheese, and a sprinkle of parmesan if desired. Then add slices of pepperoni (and any other desired toppings).
• Place in the preheated air fryer (however many will fit at once), and cook for 5-6 minutes, until the cheese gets a little golden and bubbly.
• Serve and enjoy as a quick meal or a fun appetizer!

Video

Notes

Use any pizza toppings you’d like—peppers, onions, mushrooms, sausage—you name it! If you want veggies to be cooked well, you can par-cook them by microwaving them in a bowl for about a minute before putting them on the pizza as toppings.

If you don’t have texas toast, you can use french bread or any bread you have on hand! You’ll just want to spread the bread with a little bit of butter/olive oil and then add either fresh garlic or garlic powder before adding cheese and toppings.

Conclusion

This recipe quick and simple to make for lunch or dinner, and it is cooked in an air fryer with no added oil! I hope your family and friends enjoy this air fryer garlic bread pizza. Follow the step-by-step instructions and enjoy a slice of heaven in no time!

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Ingredients

Here’s what you’ll need to make a batch of taquito enchiladas at home:

Frozen taquitos – the star of this dish is the frozen taquitos because they are what make the enchiladas SO easy! You’ll need one 18-count package. I used beef taquitos in this recipe, but it is possible to use chicken too (see more info farther down).

Red Enchilada sauce – you can use canned or homemade, whatever you have on hand.

Cheese – I used marble jack cheese that I shredded, but there are lots of cheese options. You can use just jack cheese, just cheddar cheese, or even pre-shredded Mexican cheese.

Lime – it is really worth it to serve these enchiladas with lime slices! It adds extra freshness and flavor.

Cilantro – cilantro, like the limes, adds extra flavor to the dish.

Sour cream – sour cream on the side is optional, but I wouldn’t go without it!

Recipe Tips and Adjustments

The great thing about this recipe (besides it being so easy) is that you can customize it with whatever you have on hand.

If you only have chicken taquitos, you can definitely use those instead! I recommend doing green enchilada sauce with the chicken taquitos, but even that is up to your personal preference.

Like I mentioned above, you can use whichever cheese you have on hand, and you can also customize the toppings depending on what your family likes.

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How to Make Lazy Enchiladas

Here are the steps to take when you make your taquito enchiladas:

Step 1: Prep

Do your prep work first: grate the cheese, slice the limes, and wash and mince the cilantro!

Step 2: Start Layering

Next, grab your 9″ by 13″ pan and pour half a can of enchilada sauce in the bottom. Then, lay out the taquitos side by side in a single layer.

Step 3: Add more sauce & cheese

Finally, add the rest of the enchilada sauce and sprinkle the grated cheese on top. Bake at 400 degrees for 20-25 minutes, until the cheese is bubbly! Then serve with lime, cilantro, and sour cream on the side or sprinkled on top. Yum!

Serving & Storage

These enchiladas are best enjoyed fresh out of the oven. But you can always save leftovers in an airtight container and reheat in the microwave or in the oven.

Just make sure you don’t reheat the lime slices with the enchiladas. Take them out and squeeze them over the enchiladas after reheating instead.

More Dinner Recipes:

Another delicious beef recipes you’ll want to try is my creamy taco soup! This soup uses lots of flavorful ingredients.

Speaking of beef, here are 11 ground beef seasonings plus how to use them (this is my post popular article!)

• Sheet Pan Chicken & Zucchini
• Slow Cooker Pesto Chicken
• Pesto Chicken Sliders

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Lazy Enchiladas: SUPER Easy TikTok Recipe

Only have 5-10 minutes to work on dinner? Try these lazy enchiladas! This tiktok taquito enchilada recipe is thrown together in minutes, and the result is a tasty meal the whole family will love.

Course Dinner

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Equipment

• Chef's Knife
• Oven
• 9" by 13" Casserole Dish

Ingredients

• 18 count package frozen beef flour taquitos
• 8 oz block of marble jack cheese
• 2 – 10 oz cans enchilada sauce
• 1 lime, sliced
• Cilantro
• Sour cream

Instructions

• Preheat the oven to 400 degrees.
• To prep, shred the cheese, slice the lime, and chop the cilantro.
• Pour ½ can of enchilada sauce into the bottom of a 9×13 inch casserole pan.
• Arrange the taquitos into the pan, in a single layer.
• Pour the remainder of the sauce over the taquitos, then sprinkle with the shredded cheese.
• Transfer to the preheated oven, and bake for 20-25 minutes, or until the cheese is bubbly.
• Remove from the oven, top with lime slices and chopped cilantro. Serve immediately with sour cream and enjoy!

Video

Notes

• Want to make chicken enchiladas instead of beef? It is super simple to change it up! Simply use chicken taquitos and use green sauce instead of red sauce.
• You can use any cheese you prefer: monterey jack, cheddar, or pre-shredded Mexican cheese will all work.

Conclusion

Lazy enchiladas are great for busy nights when you’re overwhelmed and don’t know what to make for dinner. Just start off with frozen taquitos and add cheese and toppings! I hope you love this recipe as much as I loved creating it! Be sure to share on pinterest so others can see it as well.

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How Do You Eat Soup in a Bread Bowl?

Eating a soup in a bread bowl sounds fancy, but it can actually get pretty messy if you don’t know what you’re doing.

To start off, you’ll want to eat the lid of the bread bowl with the soup. Once that is finished, you can cut off small pieces of the bowl as the soup gets lower—this way the whole bread bowl doesn’t get wasted!

For more tips, see this tutorial at Wikihow.

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How to Make Your Own Bread Bowls

You can buy bread bowls at the store, but if you have some time on your hands, homemade bread bowls are even better!

Here is a tutorial from Food Snap for making your own Italian bread bowls from scratch! I like this recipe because it doesn’t require any special equipment (many other recipes call for a stand mixer).

Where to Buy Bread Bowls

If you need to go with the easier option of buying bread bowls, that is completely understandable.

However, it can be a little tricky to find bread bowls sold in store! From what I can tell, Panera does sell their bread bowls in select stores.

I also have found single bread bowls for sale at Vons. You can also check a local bakery!

Best Soups for Bread Bowls – the List!

Without further ado, let’s get to all the amazing soup recipes that go into bread bowls!

1. Tomato Basil Soup in a Bread Bowl

First up, check out this Tomato Basil Soup recipe! There’s something about a rich and creamy tomato soup that’s just comforting. The great thing about this recipe is that it’s so easy to both prep and make, so it’s great for those busy days. If you’re looking for a simple soup that the whole family will enjoy, you should definitely give this one a try!

Recipe From: Ottawa Mommy Club

2. Creamy Tomato and Corn Soup

Have you seen this recipe before? This Creamy Tomato Corn Soup pairs fresh tomatoes with crisp corn and aromatic spices for a deliciously unique flavor. Since this recipe is built around using up what you already have around your kitchen, it’s easy to customize and versatile with different flavors depending on what you have lying around!

Recipe From: Ginger Divine

3. Panzanella Pasta Soup

Are you looking for something a bit more filling? This Panzanella Pasta Soup is just the thing! This soup combines several comforting ingredients like penne pasta, basil, various veggies, red wine and balsamic vinegar, etc.! This soup pairs so well with a delicious, crisp bread bowl and is perfect for those chilly, stay-at-home days!

Recipe From: Food Meanderings

4. Spinach White Bean Soup

Next up, meet the Spinach White Bean Soup! This healthy dish is full of delicious, nourishing ingredients that are packed with flavor. This soup is wonderfully creamy, vibrant and rich in vitamins and minerals, which makes it the perfect healthy, family-friendly dish!

Recipe From: Planted in the Kitchen

5. Cheeseburger Soup

Are you craving something cheesy? This Cheeseburger Soup is just the thing! This simple soup is full of cheesy, tomatoe-y goodness and is so simple to make! This recipe feeds a crowd well and can easily be made in a pinch on the stove top, or it can be thrown together into your crock pot to slow cook and be ready when you get home!

Recipe From: The Feathered Nester

6. Creamy Sausage Gnocchi Soup

Next is another one of my recipes: the Creamy Sausage Gnocchi Soup! This delicious soup pairs the flavors of two of my favorite soups: a Zuppa Toscana and Chicken and Gnocchi soup. The spice from the sausage pairs so beautifully with the creamy richness of the Chicken and Gnocchi. This soup is perfect for chillier days and satisfies all flavor pallets!

Recipe: Ginger Divine

7. French Onion Soup in a Bread Bowl

Next is this scrumptious French Onion Soup! Unlike the classic onion soup you’re used to getting at restaurants, this variant is packed with fresh flavors that really elevate it to the next level! This recipe is SO simple to make, and is the perfect for serving to family or guests!

Recipe From: The Rebel Chick

8. Healthy Creamy Mushroom Soup

If you’re looking for something hearty and healthy, than I bet you’ll enjoy this Creamy Mushroom Soup! This cozy soup is a bit lighter than most mushroom soups, which allows it to pair with bread beautifully. This recipe is also versatile in the sense that it’s up to you how chunky or smooth you’d like it!

Recipe From: Sinful Kitchen

9. Easy Black Bean Soup

Next up, take a look at this Easy Black Bean Soup! This recipe is thick, hearty, flavorful and only takes about 30 minutes to make! Additionally, this recipe features a cumin dusted bread bowl that pairs beautifully with the rich flavors of the soup. If you’re on a time crunch, you should definitely give this one a try!

Recipe From: Two Healthy Kitchens

10. 4 Ingredient Potato Soup

Are you looking for something super simple and cost effective? If so, this 4 Ingredient Potato Soup recipe is perfect! It’s smooth, filling, and is made with simple ingredients that you probably already have at home! This soup is perfect for busy days since all you need to do is throw it in the crock pot to be ready when you get home!

Recipe From: Ginger Divine

11. Copycat Panera Broccoli Cheddar Soup

Have you ever had the Broccoli Cheddar Soup at Panera Bread? If you enjoy that, you’re going to love this recipe! It’s deliciously creamy and a lot simpler to make than you may think. Pair this soup with a warm, sourdough bread bowl, and it’s sure to be a hit in your home!

Recipe From: Cincy Shopper

12. Creamy Chicken and Wild Rice Soup

Here’s another Panera copycat recipe: the Creamy Chicken and Wild Rice Soup! This cozy soup is filling, healthy, and perfect for the whole family (you can even sneak in some hidden veggies)! This recipe is also perfect for using up leftover chicken and veggies you may have lying around from previous meals!

Recipe From: Food Worth Feed

13. Vegan Beer Cheese Soup

Are you looking for vegan soup options? This Vegan Beer Cheese Soup is a great one! This tasty alternative is rich and flavorful and gives you the satisfaction of cheese without having to use any dairy at all! So if you or anyone in your family deals with allergies or diet restrictions, this recipe is a great substitute.

Recipe From: Plant Power Couple

14. Creamy Taco Soup

Next up, check out the Creamy Taco Soup recipe! Since this soup only takes about 40 minutes to both prep and simmer, it’s perfect for those busy days where you just don’t have a ton of time to spend on dinner. It’s full of all the delicious flavors of tacos along with an extra kick from various spices and a thick texture from the rice. This is a soup your whole family will love!

Recipe From: Ginger Divine

15. Tuscan Kale Soup

Another one of my favorite cold-weather soups is this Tuscan Kale Soup! This recipe is rich in healthy nutrients and full of protein thanks to the lentils, white beans, chicken broth, fresh veggies, etc.! If you’re looking for a cozy and delicious soup for a chilly day, this one is it!

Recipe From: Our Love Language is Food

16. Crock Pot Corn Chowder with Chicken and Bacon

I just love slow cooker recipes. All you have to do is prep and toss some ingredients in, and then let it do its magic! This Crock Pot Corn Chowder with Chicken and Bacon is one of those recipes. It’s healthy, simple, and absolutely delicious. The sweet creaminess of the corn compliments the smokiness of the bacon so well. Pair this with a bread bowl, ans you have yourself a satisfying, home-cooked meal!

Recipe From: Two Healthy Kitchens

17. Lentil Potato Soup

Next, take a look at this Lentil Potato Soup. This recipe has a uniquely delicious flavor and is full of anti-inflammatory ingredients like turmeric, as well as fiber-rich lentils. This recipe is completely vegan, so it’s allergy and diet-friendly as well as healthy and cozy!

Recipe From: Plant Based on a Budget

18. Clam Chowder in Sourdough

Clam chowder is an absolute CLASSIC when it comes to soups in bread bowls! This Clam Chowder in Sourdough has all the classic flavors and textures, even though it is made without cream!

Recipe From: Christinas Cucina

19. Slow Cooker White Chicken Chili

Lastly, check out this Slow Cooker White Chicken Chili! This is another low-effort recipe since almost all you have to do is throw some ingredients into a pot to simmer while you’re gone! This soup is so creamy and is packed with flavor from the chicken, beans, and green chilies. So if you’re looking for a yummy chili with a slight kick, this recipe is perfect!

Recipe From: On My Kids Plate

Conclusion

Eating soup in a bread bowl is delicious and perfect for a cold day. Whether you go with a simple tomato soup, a hearty chili, or a comforting chowder, you will love the result! I hope you love these recipes and found the perfect one for dinner this week. Enjoy!

The post 17+ Best Soups for Bread Bowls appeared first on .

Pesto Chicken Ingredients

You’ll just need 4 main ingredients to make this slow cooker pesto chicken:

Chicken breasts – You’ll want to use two 8-9 oz chicken breasts. Trim away any excess fat or skin before using them!

Chicken broth – Just 1/4 cup will keep the chicken nice and juicy, while also adding extra flavor!

Pesto – Use your favorite pesto, because this will greatly impact the final flavor of the chicken! I love Trader Joes’ Genova Pesto.

Lemon – You’ll just need a few slices nestled in with the other ingredients.

You’ll also need a dash of salt and pepper to complete it!

Save this recipe for later by pinning to Pinterest

Save this recipe for later by pinning to Pinterest

How to Make Crockpot Pesto Chicken

Making this chicken is sooo easy. This is a great dump-and-go recipe—perfect for a weeknight when you don’t have much time to cook!

Step 1: Season Chicken

Trim the chicken breasts. Rub with salt and pepper, then place in the bottom of a slow cooker.

Step 2: Add Other Ingredients

Pour in the chicken broth, then add the pesto. Smear some of the pesto on top the chicken, and mix the rest of it with the broth.

Finally, nestle in a few lemon slices.

Step 3: Cook

Put that lid on and let it cook! I highly recommend you cook this on low for 2 hours (or until the chicken reads 165 degrees on an instant-read thermometer).

I know a lot of recipes say you can just leave chicken in the crockpot all day, but I have never found this to work out well. The chicken often turns out dry – because it is overcooked!

So make sure you only cook it until it registers 165 degrees.

Finally, once it is done, taste the chicken and add more salt, lemon, etc. to your liking!

Recipe Tips

• Make sure to taste your pesto for saltiness before using it in the recipe. I added a full teaspoon of salt because my pesto wasn’t super salty. However, I’ve tried other pestos that are very salty. If you think yours is like that, better to leave some of the salt out and add more after the cooking is done if needed.
• At the end of cooking, taste and adjust seasonings! Besides the salt, you can also add more pepper, fresh lemon juice, or even a little more pesto.

Serving and Storage

You can serve this chicken a variety of ways. I left the baseline recipe very simple so you can pick and choose how you want to serve it! Here are my favorite ideas:

• Serve on top of buttered pasta and top with parmesan or mozzarella
• Serve on top of white rice
• Make pesto chicken sliders (a huge hit at a party, and also for dinner!)
• Slice the chicken breasts rather than shred them, and serve with veggies (drizzle the sauce over everything)

Make-Ahead Option/Freezing

Another thing I love about this recipe is that it is perfect for making ahead—as weekly meal prep or longer term freezer storage.

Just discard the lemon slices and package up the chicken in a freezer bag or freezer container! Don’t forget to label the bag.

Or, if you want to use this throughout the week for lunches, portion out the chicken into air-tight containers with other ingredients.

This is where you can really get creative with the serving, like we just talked about above. If you make some lunches with the rice, some with the pasta, and some with a hawaiian roll, you’re less likely to get bored from eating the same chicken!

More Chicken Recipes:

If you like this recipe, here are some other ones to try next:

• Garlic Parmesan Chicken Pasta
• Sheet Pan Chicken With Zucchini
• Crockpot Chicken Nachos

Print

Slow Cooker Pesto Chicken

Make some juicy pesto chicken for dinner tonight! The great thing about this slow cooker pesto chicken is that it can be used to complete a variety of different dinners—serve with pasta, on sliders, or with rice on the side. Whatever option you choose, it is delicious!

Course Dinner

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4 servings

Calories 300kcal

Ingredients

• 2 chicken breasts (8-9 oz each)
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 cup chicken broth
• 3 oz pesto
• 2 lemon slices

Instructions

• Place chicken breasts into the crockpot and season with salt and pepper.
• Add chicken broth, pesto, and 2 thin lemon slices to the crockpot (save the rest of the lemon for later). For the pesto, I like to smear some on top the chicken and then mix the rest in with the sauce.
• Cover and cook for 2 hours on low, or until the chicken registers 165 degrees.
• Shred chicken with 2 forks or use your desired method.
• Mix everything well and season with more salt and lemon juice to taste.
• Serve on sliders, with pasta, or however you’d like! Enjoy!

Video

Notes

• I used Trader Joes Genova Pesto. You can use any pesto you’d like, but look out for salt content. The pesto I used isn’t super salty. If yours is, you may not want to put a full teaspoon in at the beginning.
• At the end of cooking, taste and adjust seasoning. You can add more salt, pepper, fresh lemon juice, or even a little more pesto.
• This chicken freezes very well—you can easily double or triple the recipe to meal prep! After it is cooked and shredded, simply add to freezer bags or containers and freeze for up to 4 months.

Nutrition

Calories: 300kcal

Conclusion

Crockpot pesto chicken makes for the perfect easy dinner on a weeknight! The lemon adds an extra punch of flavor, but the pesto does most of the heavy lifting. You’re left with a delicious main dish that has tons of serving options. Enjoy!

The post Slow Cooker Pesto Chicken With Lemon appeared first on .

I recently hosted a New Years Eve party, and after thinking a lot about the food, I eventually decided to serve a whole host of different types of sliders as the main attraction!

In the process I came up with this recipe—it was a big hit! I hope you and your family love it too.

Chicken Pesto Slider Ingredients

Here’s what you’ll need to get started on these delicious sliders:

Chicken – we’ll use 1 pound of raw chicken breasts to make a batch of pesto chicken to fill the sliders. BUT, if have leftover chicken, you can absolutely use that instead. More tips on that later.

Chicken broth – this will go in the crockpot with the chicken to make it extra juicy.

Pesto – I used Trader Joe’s Genova Pesto, but you can use whatever you have on hand. You’ll just want to make sure you check the salt level of your pesto before adding more.

Lemon – a few slices cooked with the chicken gives it just a little extra flavor and acidity!

Mozzarella – the perfect melting cheese. We’ll use a bunch of mozzarella on the sliders.

Parmesan – a little parmesan will complement the flavors of the pesto and add even more cheesiness!

Butter – we’ll brush the tops of the sliders with a garlic herb butter before baking. You’ll need 3 tbsp.

Garlic powder – goes in the garlic butter.

Fresh parsley and basil – also goes in the garlic butter. You can sub dried herbs if you prefer.

How to Make Chicken Pesto Sliders

Take these steps to make your own chicken pesto sliders for a delicious appetizer or family dinner:

Step 1: Make the Chicken

I start by making a batch of my pesto chicken, which is made in the crockpot with pesto, chicken broth, and lemon.

Step 2: Do Prep Work

While the chicken is cooking, you can prep the rest of the slider ingredients! Shred the mozzarella and parmesan cheese. Mince the herbs. Stir together the garlic butter sauce.

Then, use a sharp bread knife to cut the hawaiian rolls in half (without breaking them apart). Honestly, this is trickier than it looks. Your first try, you might have some uneven pieces—that’s ok! It still happens to me sometimes too. They will still taste great!

Place the bottom half in a baking pan – you can use a 9″ by 13″ glass pan, a baking sheet, or a foil pan like I’m using here.

Step 3: Assemble the Sliders

Once the chicken is done, it is time to assemble! Start with half the mozzarella cheese on the bottom half of the rolls.

Layer on the chicken, then brush on more pesto. Top with the parmesan, then the rest of the mozzarella.

Step 4: Bake!

Place the top half of the rolls on top of all the layers you just made. Brush them with the garlic herb butter. Then, cover the pan with foil and bake at 375 for 15-20 minutes—or until the cheese is completely melted.

Once melted, remove the foil and bake for an additional 5-10 minutes to let the tops of the rolls crisp up.

And there you have it—amazing chicken pesto sliders!

Recipes Tips & Notes:

• If you want to use leftover chicken (rather than making pesto chicken from scratch) you can that with a few small changes! Take the leftover chicken and shred it (if not already shredded). Then, mix it with 3 oz of pesto and a squeeze of lemon. Omit the chicken broth. Then, continue to assemble the sliders according to the directions.
• Make sure to check the salt level of your pesto before adding any extra. The pesto I used was not very salty, so I added 1 tsp extra to the chicken. However, I’ve tasted pestos that are VERY salty. If that is the case, add salt at the end of making the pesto chicken (whether from scratch or not). Then you can taste and add more to your liking.

Make Ahead Option

If you need to prepare for a party or large gathering, making these rolls ahead is a great option!

All you have to do is assemble the rolls with the chicken, pesto, and cheese. Make the butter mixture but reserve for later (don’t brush it on right away). Cover with foil and store in the fridge until ready to cook!

When ready, re-melt the butter and brush over the rolls. You may need to add a little extra cook time if coming straight from the fridge.

I made these ahead the morning of a party, and they turned out good that night! I just wouldn’t recommend storing them for too long in the fridge because the juiciness of the chicken can make the rolls soggy.

Print

Pesto Chicken Sliders

These pull apart chicken pesto sliders feature juicy chicken and lots of melted cheese! Always a big hit at a party, pesto and chicken sliders are great served as an appetizer or an easy family dinner.

Course Appetizers, Dinner

Cuisine American

Prep Time 2 hours hours

Cook Time 25 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 4 servings

Calories 300kcal

Ingredients

For the Pesto Chicken:

• 2 chicken breasts (8-9 oz each)
• 1/4 tsp black pepper
• 1 tsp salt*
• 1/4 cup chicken broth
• 3 oz pesto
• 2 thin lemon slices

For the Sliders:

• 12 count package Hawaiian Rolls
• 1.5 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 oz pesto
• 3 tbsp cup butter, melted
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 tbsp minced fresh parsley
• 1/2 tbsp minced fresh basil

Instructions

• Place chicken breasts into the crockpot and season with salt and pepper.
• Add chicken broth, pesto, and 2 thin lemon slices to the crockpot.
• Cover and cook for 2 hours on low, or until the chicken registers 165 degrees.
• Shred chicken with 2 forks or your desired method.
• Preheat oven to 375 degrees and lightly grease a 9u0022 by 13u0022 pan or foil pan.
• Open the package of rolls and carefully slice the whole thing in half. Add the bottom half to the pan.
• Add half the mozzarella to the bottom of the rolls. Add shredded chicken after that (you can layer it on thick or save a little for leftovers—I found I had enough chicken to make a few more sliders the next day!)
• Brush the remaining 2 oz of pesto over the chicken.
• Add the parmesan cheese, then the rest of the mozzarella.
• Put the other half of the rolls back on top.
• In a small bowl, combine melted butter, garlic, 1/4 tsp salt, fresh parsley and fresh basil. Brush over the rolls.
• Cover the pan with foil and bake for about 15-20 minutes, or until cheese is melted. Remove the foil and bake for another 10 minutes or so, until the tops of the rolls are lightly crisp and golden.

Video

Notes

• I used Trader Joes Genova Pesto. You can use any pesto you’d like, but look out for salt content. The pesto I used isn’t super salty. If yours is, you may not want to put a full teaspoon in at the beginning.
• Make ahead option: make and assemble the rolls with all the chicken, pesto, and cheese. Make the butter mixture but reserve for later. Cover with foil and store in the fridge for up to 24 hours or until ready to cook (it is best not to wait more than a day or the juiciness of the chicken can make the rolls soggy). When ready, re-melt the butter and brush over the rolls. You may need to add a little extra cook time if coming straight from the fridge.
• If you want to use leftover chicken (rather than making pesto chicken from scratch) you can that with a few small changes! Take the leftover chicken and shred it (if not already shredded). Then, mix it with 3 oz of pesto and a squeeze of lemon. Omit the chicken broth. Then, continue to assemble the sliders according to the directions.

Nutrition

Calories: 300kcal

The post Pesto Chicken Sliders on Hawaiian Rolls appeared first on .

Mashed potatoes are such a versatile side dish that we tend to only pull out during the holidays.

Of course, they taste amazing with turkey and gravy, but they don’t just have to be a Thanksgiving dish!

In this roundup, I want to show you some delicious dishes you can pair mashed potatoes with all year round!

What Goes With Mashed Potatoes?

There are so many different things you can serve with mashed potatoes. Common meats served with potatoes for the holidays are turkey and ham, but you don’t have to stick with those. Other great proteins include chicken, beef tenderloin, pot roast, and more.

Can you eat mashed potatoes as a meal?

While it is not very common to eat mashed potatoes as a meal, it is certainly possible!

You can make your mashed potatoes into potato pancakes, fritters, etc, or serve them with other vegetables.

Really, the options are limitless with this well-loved classic! So let’s get right into all the mains and sides to serve with mashed potatoes.

1. Apple Butter Pork Chops

First up, check out these Apple Butter Pork Chops by Mess for Less! This dish takes a fun, delicious spin on a classic pork chop dish.

But unlike the dry, bland stuff you might be used to, these pork chops are moist, tender, buttery, and packed with delicious, sweet flavor.

And the best part? They’re incredibly simple to make, use minimal ingredients, and can be made in just one pan!

Other pork chop recipes would go great with mashed potatoes as well.

For example, these smothered pork chops by House of Nash Eats are dredged in a mix of flour and spices, and served with a flavorful sauce.

Or, this same blog has another recipe for grilled BBQ pork chops!

2. Crock Pot Cranberry Chicken

Are you looking for something easy, yet unique? If so, I bet you’ll enjoy this Crock Pot Cranberry Chicken from Wunder Mom!

This recipe only requires 4 ingredients and can be prepped in just a few short minutes. This cranberry chicken would pair beautifully with mashed potatoes, green beans, etc.,!

I love how this recipe allows you to make a meal with a play on Thanksgiving. However, lots of non-Thanksgiving chicken recipes actually work well with mashed potatoes.

We’ll look at some more further down in this post, but another one I just have to mention here is crockpot gravy chicken from Mess for Less.

3. Crock Pot Mississippi Pot Roast

There’s nothing quite like a great pot roast—especially with mashed potatoes! Pot Roast is easy to prep, it pairs well with most sides, and it is loved by the whole family.

This Mississippi Pot Roast is no exception! It’s so incredibly simple to prep (seriously, it only takes 5 minutes), and comes out delicious every time!

(Speaking of pot roast, you can also check out sides that go well with this meal here!)

Recipe From: Mess for Less

4. Best Smoked Pork Shoulder

If you thought pork chops was the only cut of pork to go with mashed potatoes, think again! Here is an amazing Smoked Pork Shoulder Recipe!

If you’ve never smoked meat before, it can seem pretty intimidating—but this recipe walks you through how to smoke it perfectly step by step! This pork shoulder is tender, delicious, full of smoky flavor, and the perfect dish to kick off the summer!

Recipe From: Good Life Eats

5. Mashed Potato Stuffed Meatloaf

Have you made stuffed meatloaf before? This Mashed Potato Stuffed Meatloaf is the perfect recipe to try!

This recipe is particularly great because it’s an amazing family friendly dish that’s full of wholesome ingredients like shredded carrots, oats, etc. This dish is also perfect for using up and re-purposing leftover mashed potatoes!

Recipe From: This Mama Cooks

6. Cast Iron Skillet Lemon Chicken

Are you looking for something a bit more elegant? This Cast Iron Skillet Lemon Chicken is just the thing.

Making dinners during the weeknight craziness can sometimes be stressful. That’s why it’s great to have those easy, 30 minute recipes on hand that you don’t have to slave away at!

This tender, delicious chicken gives the illusion that it was difficult and time-consuming, when in reality, it’s quick and easy to whip up! Because of this, it pairs as a wonderful dinner-party meal and also works great with a variety of sides.

Recipe From: Urban Bliss Life

7. Rosemary Garlic Beef Tenderloins

Here’s another more elevated dish: the Rosemary Garlic Beef Tenderloin! Beef tenderloin is great because it’s so flavorful on its own that it doesn’t need much in the way of seasoning and dressing to be delicious.

Just add some salt, pepper, rosemary and garlic, and you’re good to go! This dish is delicious, tender, and feeds a crowd, so it’s perfect for a family meal or a dinner with guests!

Recipe From: Our Wabi Sabi Life

8. Easy Rosemary and Walnut Crusted Chicken Strips

Are you looking for a more kid-friendly meal? If so, I think you’ll enjoy these Rosemary and Walnut Crusted Chicken Strips! I mean, who doesn’t like a good chicken strip??

Thanks to their walnut and rosemary coating, these chicken strips are wonderfully crispy (yet also moist and tender), flavorful, and can be ready in just 30 minutes!

That portion of mashed potatoes next to them looks just amazing, too.

Recipe From: The Gingered Whisk

9. Slow Cooker Salisbury Steak

There’s nothing like some warm and delicious comfort food over the holidays, and this Slow Cooker Salisbury Steak is no exception! The scrumptious meat patty pairs deliciously with the rich, onion and mushroom gravy.

And, like the other dishes, this steak is relatively simple to prep and cook! Pair this with some creamy mac n cheese or mashed potatoes, and you’ve got the perfect holiday dinner!

Recipe From: Soulfully Made

10. Tuscan Beef Pot Pie

Next is this yummy Tuscan Beef Pot Pie! This recipe features tender, falling-apart braised beef that’s simmered in a rich, red wine and vegetable sauce and the baked in a crispy and airy puff pastry. This dish does require some prep, but it’s one that the whole family will love!

Recipe From: A Little and a Lot

11. Rosemary Garlic Lamb Loin Chops

Lamb chops are another great choice to serve with mashed potatoes. Have you tried them before? Lamb is such a unique meat in the sense that each cut has it’s own separate flavor.

Adding a little bit of rosemary and garlic to an already flavorful lamb chop gives it the perfect extra punch. Because of this, cooking with it can sometimes be intimidating.

But don’t worry! This Rosemary Garlic Lamb Loin Chops recipe is almost fool proof and perfect for those of you who are just learning, or for those of you who want to make a fun, elevated dish!

Recipe From: Your Food and Fantasy

12. Garlic Butter Steak Bites

Here’s another steak recipe: the Garlic Butter Steak Bites, by Recipe Boy! This one pan recipe is so incredibly easy to make, and yet decadent and delicious!

Tender meat and bell peppers seared in garlic buttery goodness, you really can’t go wrong with this one! Serve this dish alongside some creamy mashed potatoes, and you have the perfect easy holiday meal!

Pairings For More Meals:

• Best Sides for Ham & Bean Soup
• Best Sides for Quiche
• Best Sides for Meatball Subs
• Best Sides for Chicken Alfredo

13. Thyme Pork Chops

Next, take a look at these Juicy Thyme Pork Chops! This recipe is simple, quick, and perfect for serving during the week, for a dinner party, or as a delicious Christmas dinner!

This recipe also features several tips on how to sear your meat perfectly, which is great for anyone who isn’t super experienced with larger cuts of meat!

Recipe From: My Kitchen Love

14. Meatballs

When you’re really in a rush, meatballs can make one of the best main dishes to go along with mashed potatoes. Especially if you use a recipe like these Cranberry Meatballs by On My Kid’s Plate!

This recipe uses frozen meatballs, put in the crockpot with other flavorful ingredients for a unique, fast dish!

If you’re not a fan of frozen meatballs, you can also make them from scratch.

I found this epic list of 150+ meatball recipes that is definitely worth checking out if you like this option!

15. Beef Wellington

Want to COMPLETELY up your game? Make the amazing beef wellington!

This dish works great alongside potatoes, and it is sure to impress your family or you guests.

Here is a Beef Wellington recipe by Kiddy Charts that breaks down all the steps nicely.

16. Classic Turkey

Of course, one of the most common proteins paired with mashed potatoes is turkey (usually on Thanskgiving and Christmas, right?!)

I thought it was worth mentioning here that although you can take the time to prepare a whole turkey, there are also other options.

For example, you can make just the turkey breast by itself, or you can make something like Fried Turkey Legs (recipe by Food Network!)

17. Sweet and Smoky Cast Iron Carrots

Next I’ll show you some side dishes that go with mashed potatoes (rather than just proteins!) This recipe is one of mine: Sweet and Smoky Cast Iron Carrots. These carrots are so incredibly easy to make and pair so well with almost any main dish!

The sweetness of the honey paired with the bite of the garlic add the perfect mix of flavors. If you’ve been looking for a great, healthy side dish, this one is perfect!

Recipe From: Ginger Divine

18. Fast Turkey Salad

Are you looking for a lighter side salad recipe? This Fast Turkey Salad by Daisies and Pie is just the thing! This recipe is seriously quick and simple to make.

Simply flash fry the turkey in butter, drizzle it in lemon juice, and toss it together with some mixed greens, and your good to go! This salad would also make a great appetizer.

What I love most is you still get some protein and a holiday feel, but without all the prep.

19. Parmesean Asapragus

Asparagus is another great veggie to go alongside mashed potatoes. Add some parmesan and lemon to the asparagus, and you’ve got a winner!

Check out this Parmesan Asparagus here.

20. Zucchini Salad

Last but not least, check out this scrumptious Zucchini Salad! The fresh, ribboned Zucchini pairs so well with fresh lemon juice, olive oil and garlic. You can accessorize this salad however you’d like, though it pairs amazingly with Parmesan and pine nuts.

Recipe From: House of Nash Eats

Conclusion

There are many dishes that you can eat with mashed potatoes for a complete meal! Whether you serve yours with pork, beef, or turkey, the result is sure to be a hit (becuase who doesn’t love mashed potatoes?!) I hope you enjoyed this list of recipes. Check out what to serve with scalloped potatoes next!

The post What To Serve With Mashed Potatoes: 20+ Recipes appeared first on .

Sometimes you just need a super quick meal that you can throw together and forget about. Well, these chicken tacos definitely fit the bill!

With only 4 main ingredients that go in the crockpot (plus a few spices) this is a great dump-and-go recipe.

Within a few hours, you have a creamy nacho topping that you can serve easily on top of tortilla chips!

Ingredients

Here is what you’ll need to make a batch of crockpot chicken nachos for your family:

Chicken – You’ll need two large chicken breasts for this recipe.

Cumin, Chili Powder, Salt, and Pepper – This is the spice blend we’ll rub over the chicken!

Salsa – I used La Victoria Suprema Salsa (mild), but you can use any salsa you have on hand. Just keep in mind that it will affect the flavor and texture of the final dish.

Cream cheese – It will add creaminess and even extra cheesiness! You’ll need 8 oz (1 block).

Yellow onion – We will mince the onion to yield 2/3 cup, then microwave it before adding to the crockpot so we don’t end up with crunchy half-cooked onions. (Did you know you can use this trick for any recipe that calls for onion in the crockpot?)

Cheddar cheese – What are nachos without cheddar cheese?! Save this to add in at the very end.

Chips – Use any tortilla chips that you prefer.

Cilantro, green onions, avocado – for serving.

Serving and Storage

If you are eating these nachos for lunch, just serve them with the recommended toppings (cilantro, avocado, etc.) This is quick, easy, and delicious!

However, if you are making this for dinner, you may want to serve something alongside it. I’m thinking rice and beans would be the perfect side dish.

To store leftovers, simply transfer them to an airtight container (just the topping—do not add chips).

When you’re ready to eat again, warm over low heat in a small pot, or reheat in the microwave. Add the chips at the last possible second to avoid them getting soggy!

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How to Make Crockpot Chicken Nachos

Here are the steps to follow when making this meal:

Step 1: Add Chicken

Season your chicken breasts with salt, pepper, cumin, and chili powder. Add them to the crockpot.

Step 2: Add Onion

Next, mince an onion until you have 2/3 cup.

Put the onion in a small bowl and microwave it for 1 minute. Then, add to crockpot.

Step 3: Add the Rest:

Add the salsa, then place the cream cheese block on top of everything.

Cover the crockpot and cook until the chicken registers 165 degrees.

I find that the cooking time varies greatly from crockpot to crockpot. Mine took 2 hours on low, or 1 hour on high.

However, please check the internal temp on your chicken with a meat thermometer. That is your most accurate guide.

Step 4: Shred Chicken

Once your chicken is done, take it out of the crockpot. Let it rest for at least 5 minutes. While it is resting, use a whisk to combine all ingredients left in the crockpot.

Then, shred the chicken with two forks and add back to the crockpot.

Step 5: Add Toppings

For the cheddar cheese, you have two options.

First of all, you can portion out chips on plates, add the chicken topping, put shredded cheese on top, and microwave until melted. This method is the fastest and it works great.

Second of all, you can add the grated cheese directly to the topping in the crockpot, and let it continue to cook until melted.

This works too, but it took longer for the cheese to melt than I expected (20+ minutes).

More Easy Dinner Recipes:

• Sausauge Gnocchi Soup
• Crockpot Garlic Parm Chicken Pasta
• Creamy Tomato Corn Soup
• Creamy Ham & Bean Soup

Recipe Tips & Questions

Can I use rotel tomatoes?

Yes, rotel tomtatoes will work great in this recipe! You can sub them for half of the salsa, or all of it. The green chili in them adds great flavor! Just make sure to measure to make sure you don’t

Will this work as a taco filling?

Sure, you can use this creamy chicken as a taco or burrito filling as well! Just add to tortillas along with your other favorite fillings (beans, rice, cheese, etc.)

Do I have to use tortilla chips?

Tortilla chips are the most classic chips to use for nachos, but you can definitely get creative! For example, some people like to use doritos!

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Crockpot Chicken Nachos

Crockpot chicken nachos are the perfect one-pot meal! It only takes 5 minutes to start these nachos, and they turn out creamy, cheesy, and delicious. Your family is sure to love this easy recipe!

Course Dinner, Lunch

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Calories 300kcal

Ingredients

• 2 large chicken breasts
• 1 tsp chili powder
• 1 tsp cumin
• Salt u0026 pepper
• 1.5 cup salsa
• 8 oz cream cheese
• 2/3 cup minced onions
• 1.5 cup cheddar cheese
• Tortilla chips
• Cilantro, green onions, avocado (for serving)

Instructions

• Rub chicken breasts with salt, pepper, chili powder, and cumin. Place in the crockpot.
• Mince one onion to yield 2/3 cup. Place in a small bowl and microwave for one minute. Transfer to crockpot.
• Add salsa to crockpot and mix with onions. Put cream cheese on top of everything.
• Cook on low for 2 hours or on high for 1 hour (cooking time may vary depending on your crockpot. It is done when the chicken registers 165 degrees).
• Take the chicken out and let it rest at least 5 minutes. Then, shred on a plate with 2 forks.
• Mix the salsa and cream cheese together well (I use a whisk—it will take a little bit but just keep stirring and they will combine!) Then add chicken back in and stir.
• CHEESE OPTION 1: Portion out on top of chips. Top with cheese, then microwave for 20 seconds or until cheese has melted.
• CHEESE OPTION 2: Add cheddar cheese to the crockpot and cover. Cook for 20 more minutes or until cheese is melted.
• Serve on top of tortilla chips with cilantro, green onions, and avocado!

Notes

• For salsa, I used ______ mild. You can use any salsa you have on hand; just keep in mind that its flavors will affect the final dish.
• Microwaving the onions before going into the crockpot will make sure they melt into the sauce, rather than being crunchy!
• Melting the cheese in the crockpot was interesting. It worked okay, but the cheese didn’t melt as quickly as I thought it would. I would probably recommend the microwave option.

Nutrition

Calories: 300kcal

Conclusion

Crockpot chicken nachos are one of the very easiest lunch ideas! Just throw all the ingredients in the crockpot in the morning and you’ve got a meal by noon! I hope you and your family enjoy this recipe! Make sure to check out Sheet Pan Chicken & Zucchini or Pesto Chicken Sliders, or Creamy Taco Soup next!

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Ingredients:

Here is what you need to make a big pot of creamy taco soup:

Ground beef – You’ll need one pound. Meal prep tip: cook the ground beef the day before or morning of when you’re making the soup!

Olive oil – You’ll need 2 tbsp.

Small yellow onion – I really liked how the soup turned out with the onion chopped finely.

Chopped green bell pepper – Likewise, the pepper should be chopped finely too (just not big chunks, unless you like that). Measure the pepper after it has been chopped.

2 garlic cloves – I highly recommend sticking with minced fresh garlic, rather than subbing garlic powder!

Tomato paste – This will add extra umami (savory flavor) to the soup, as well as help it to thicken.

Chili powder – Use homemade chili powder if possible – it is way better than store bought (although store bought will work too)

Ground cumin – Another essential ingredient of taco seasoning. I also grind my cumin seeds myself so I have the most potent, flavorful cumin.

Smoked paprika – Will add extra smokiness and flavor to the soup!

Ground coriander – If you can’t find ground coriander, you can buy seeds and grind them yourself. Yum! If you’re in a hurry you can omit this ingredient, but it really does add something!

Onion powder – You’ll just need a 1/2 tsp to add a little extra onion flavor.

Oregano – Our last spice, oregano, will finish off the taco seasoning blend for this soup!

Rotel tomatoes – The recipe calls for 2 cans. These will give the soup a bit of a kick (if you’re sensitive to spice). If you want no spiciness, use petite diced tomatoes instead.

White rice – The rice kind of disappears into the soup and adds thickness and texture!

Black beans – You can’t have taco soup without beans! Make sure to rinse and drain them before adding to the soup.

4 cups chicken or beef broth – I used chicken broth, but you can use either or.

Frozen roasted corn – Add at the very end of cooking! You can also sub canned corn if that’s all you have on hand.

Cream cheese – Add off the heat so it doesn’t curdle. A whole block will create the amazing creaminess of this soup!

Cilantro, lime, tortilla chips – for serving.

Serving & Storage

Serve your finished taco soup with cilantro, lime, cheese, and tortilla chips! This soup is so hearty all on its own without side dishes (especially if you have lots of tortilla chips).

The soup will keep for 3-4 days in the fridge if you have leftovers.

Do not freeze the soup once you have mixed in the cream cheese. If you know you’re going to want to freeze part of the soup, take out the portion for the freezer before adding the cream cheese.

If you take out a significant amount of soup, cut down on the amount of cream cheese you add to what is left.

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How to Make Creamy Taco Soup With Rice:

Step 1: Prep

First, start your prep work. Cut one block of cream cheese into cubes and set aside to soften.

Brown the ground beef, drain out fat, and transfer to a separate container. Set aside. Finely chop one yellow onion and one green bell pepper until you have 1/2 cup.

Step 2: Saute Veggies

Heat 2 tbsp olive oil in a large dutch oven (I use a 7 qt). Add onions and peppers. Cook until softened, 4-5 minutes.

Step 3: Add More Aromatics

Add garlic and cook for 30 seconds. Then, add tomato paste and all spices. Stir well and cook for another minute.

Adding the spices here will ensure that they all bloom and intensify in flavor!

Step 4: Add Main Ingredients

Now, you can add browned ground beef back into the pot, along with the rotel tomatoes, rice, beans, and chicken broth. Bring everything to a boil here!

Once boiling, reduce the heat and simmer for 15-20 minutes to let all the flavors meld together.

Step 5: Add Finishing Ingredients

Add this point, add the frozen corn and give it a few minutes to thaw out in the soup.

Then, remove the pot from the heat. Add the softened cream cheese cubes and stir in until completely melted.

And that’s it—you’re ready to serve!

Commonly Asked Questions

Can I use sour cream instead of cream cheese?

Yes, absolutely! Stir in the sour cream off the heat just like you would with cream cheese. The flavor will just be slightly different.

Do I have to use black beans?

No, you can use any beans you prefer in your taco soup. Besides black beans, another great choice is pinto beans!

How do you thicken taco soup?

This taco soup recipe is thickened by the addition of cream cheese and rice. The rice bulks up the soup and absorbs some of the liquid. The cream cheese adds creaminess and thickens the remaining broth.

What can I add to taco soup?

If you want to get even fancier with your taco soup, you can add fresh green chilis, cayenne pepper for spice! Besides that, this recipe really has you covered as far as getting good solid flavors in the soup.

Can I make creamy taco soup in the crockpot?

Yes, you can make taco soup in the crockpot, but it does turn out better on the stovetop.

The crockpot will result in a more washed out flavor because the spices and aromatics don’t get a change to bloom in hot oil.

However, if you have to take this route, here’s what to do:

1. Brown the ground beef with the onions and add to the crockpot. If you have extra time, saute the peppers and add all the spices/aromatics here as well before adding to the crockpot. This will result in the best flavor.
2. Add all the rest of the ingredients to the crockpot except for the cream cheese and corn.
3. Cook for 2 hours on high or 4 hours on low (or until you’re satisfied with the flavor).
4. Add the corn 20 minutes before serving so it has a chance to thaw out.

More Easy Dinner Recipes:

• Sausauge Gnocchi Soup
• Sheet Pan Chicken With Tomatoes & Basil
• Crockpot Garlic Parm Chicken Pasta
• Creamy Tomato Corn Soup
• Creamy Ham & Bean Soup

Print this recipe out and save it for later below:

Print

Creamy Taco Soup With Rice

Spice up your weeknight dinner with this creamy taco soup! Featuring cream cheese for creaminess and rice for extra thickness, your family will love this recipe!

Course Dinner

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 300kcal

Ingredients

• 1 pound ground beef
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 1/2 cup finely chopped green bell pepper
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp onion powder
• 1/4 tsp oregano
• 2 cans rotel tomatoes
• 1 cup cooked white rice
• 1 can black beans, rinsed and drained
• 4 cups chicken or beef broth
• 3/4 cup frozen roasted corn
• 8 oz cream cheese (1 block)
• Cilantro, lime, tortilla chips (for serving)

Instructions

• Cut one block of cream cheese into cubes and set aside to soften.
• Brown the ground beef, drain out fat, and transfer to a separate container. Set aside.
• Heat 2 tbsp olive oil in a large dutch oven (I use a 7 qt).
• Add onions and peppers. Cook until softened, 4-5 minutes.
• Add garlic and cook for 30 seconds. Then, add tomato paste and all spices. Stir well and cook for another minute.
• Add browned ground beef back into the pot.
• Add rotel tomatoes, rice, beans, and chicken broth. Bring to a boil.
• Once boiling, reduce the heat and simmer for 15-20 minutes.
• Add frozen corn and allow it to thaw for a minute or two.
• Off the heat, add the cream cheese cubes and stir in until completely melted.
• Serve and enjoy with cilantro, lime, and tortilla chips!

Notes

• If you can, make your own chile powder from dried chiles! It is much better than store bought.
• For someone sensitive to spice, this soup will be spicy. If you want no spice, feel free to sub the rotel tomatoes for regular diced tomatoes (petite diced would be best).
• If you only have canned corn, you can easily sub for frozen corn.
• I used chicken broth, but beef broth works too.
• If you can’t find ground coriander, buy the seeds and grind them yourself! You can also omit this ingredient if you’re really in a rush, but I don’t recommend that.

Nutrition

Calories: 300kcal

Conclusion

Creamy taco soup with rice for addened thickness is a delicious, hearty meal, especially on a cold night! Serve this soup the next time you need a quick but flavor-packed dinner on a weeknight. I hope your family enjoys this recipe!

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