I don’t know if there’s a more perfect comfort food than this easy whole Roasted Chicken.

While we love this Crockpot Whole Chicken and this Instant Pot Whole Chicken for quick, hands-off dinners, a Roast Chicken complete with golden skin is always a showstopper. Serve with a side of Simple Roasted Vegetables for a real dinner win!

I’ve been busy perfecting my Roast Chicken recipe for several months now, and I can finally say it is just right.

Incredibly flavorful, tender and juicy, with all of that crispy, golden appeal.

What to do with leftover Roast Chicken:

We love having a stash of leftover roast chicken in the fridge because there are so many uses for it! Here are a few of our favorites:

• Chicken Vegetable Soup
• White Chicken Lasagna
• Chicken Pot Pie — total comfort food!
• White Chicken Chili — perfect for a cool day.
• Make these Pulled Chicken Sandwiches.
• Make Homemade Chicken Stock for soup!

See more tips and tricks plus serving suggestions below the recipe card.

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Perfect Roast Chicken

How to make the perfect Roast Chicken, with a simple seasoning, golden crispy skin, and tender juicy chicken!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Calories 455cal

Author Ashley Fehr

Ingredients

• 1 whole chicken (3-4 lbs)
• ¼ cup unsalted butter, melted
• 2 teaspoons salt
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• 1 cup water

Instructions

• Preheat the oven to 425°F.
• Remove the giblets and neck from the inside of the chicken, if they are inside.
• In a bowl, combine the butter, salt, paprika, garlic powder, and pepper.
• Use an upside-down tablespoon (so that it follows the natural curve of the chicken) to loosen the skin from the chicken breast and drumsticks as best you can.
• Spoon some of the butter mixture under the skin onto the breasts and drumsticks and use the tablespoon to spread it around. Spread the rest of it onto the outside of the chicken on top of the skin.
• Using kitchen twine, tie the legs tight to the body and tuck the wings underneath. Place the chicken in a rimmed baking dish and pour in the water. (This prevents the fat from smoking in the oven as it drips off.)
• Roast, uncovered, for 1 hour to 1 hour and 30 minutes, depending on the size of your chicken, until a meat thermometer inserted into the thickest part of the inner thigh near the breast but away from the bone reaches 165°F. If your chicken is darkening quickly, you can tent with foil to prevent further browning.
• Remove from the oven and let rest for 15 minutes before slicing and serving.

Video

Notes

*You can easily make gravy by straining the chicken juices into a small pot and thickening with a corn starch and water slurry over medium-high heat.

** The water is not shown in the video and is not necessary, but it does prevent the fat that drips into the pan from smoking.

Nutrition

Calories: 455cal | Carbohydrates: 1g | Protein: 31g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 153mg | Sodium: 1279mg | Potassium: 309mg | Fiber: 1g | Sugar: 1g | Vitamin A: 706IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg

How long to roast a chicken?

The important thing to note when cooking a large piece of meat is that the internal temperature is more important than what the recipe has down for cook time.

A roast chicken will require about 20-25 minutes per pound at 425 degrees F.

Should I rinse my chicken?

I am firmly in the No Rinse camp, and for good reason.

Rinsing poultry can spread bacteria by splashing droplets through the kitchen, and, no, it doesn’t make it safer to eat or rinse away bacteria.

Cooking chicken thoroughly is the only way to ensure it is safe to eat, so if you are worried, invest in a good meat thermometer and use it religiously.

If you’re still having doubts, check out this article by Health Canada.

Should I cover my chicken while it roasts?

I always recommend roasting chicken uncovered.

The reason we roast is because we want that juicy interior and a crispy skin, and the best way to do that is season well and roast uncovered in a hot oven.

If your chicken skin is getting too dark before the rest of the chicken is cooked through, you can always cover lightly with foil for the remainder of the cook time.

What to serve with this easy Roast Chicken:

• Slow Cooker Mashed Potatoes
• Instant Pot Risotto
• Broccoli Salad — a make ahead salad!
• Roasted Potatoes and Carrots — a reader favorite!
• One Pot Lemon Orzo pasta — fresh and full of flavor!

The post Perfect Roast Chicken appeared first on The Recipe Rebel.

I’m a sucker for an easy one pot pasta recipe, and that’s exactly what this homemade Macaroni and Cheese is all about! You only need a few simple ingredients and one pot to make it. 

My kids love this meal as a main dish, but you can totally serve it as a side dish alongside this Slow Cooker Pork Tenderloin or this Easy Meatball Recipe!

It’s an easy and comforting dish that never disappoints and is loaded with ooey, gooey cheese, and pasta in every single bite. 

Can’t get enough Mac and Cheese? Try this Baked Macaroni and Cheese, Green Chile Mac and Cheese, or this Healthier Baked Mac and Cheese next!

Why we love this stovetop Mac and Cheese:

• Versatile: Play around with different seasonings, add some protein, or even add veggies to make this Mac and Cheese your own!
• One pot: No need to dirty up a bunch of dishes with this recipe! You only need one pot, and that’s it. 
• Cheesy: This recipe creates the creamiest homemade cheese sauce that any comfort food lover will appreciate. 

Homemade Macaroni and Cheese ingredients:

• Chicken broth: I always use low sodium chicken broth so that I can control the added salt. If you only have regular chicken broth, you will want to reduce the added salt and adjust as needed.
• Whole milk or cream: High-fat milk or cream will not curdle as it cooks, so low-fat milk is not a great option. 
• Butter: A little butter makes the sauce smoother and keeps the pasta from sticking.
• Dry elbow macaroni: for this macaroni and cheese, the uncooked pasta cooks right in the sauce. You can use another short pasta shape, just keep in mind it may require more or less liquid and more or less cook time.
• Sharp cheddar cheese: gives that classic orange color and the best flavor. Avoid using pre-shredded cheese as it has an anti-caking agent added in that will prevent it from melting smoothly. Grab a block of cheese and shred your own cheese!
• Gruyere cheese: is the best cheese for an ultra-creamy Mac and Cheese. If you can’t find Gruyere or are looking for a more affordable option, try Swiss cheese.

How to make Mac and Cheese in one pot:

This Mac and Cheese is seriously easy to prepare! Make sure you check the recipe card for the full list of instructions.

• In a large skillet, combine chicken broth, milk or cream, butter, bouillon, salt, pepper, and hot sauce (if using). Bring to a simmer.
• Stir in the macaroni noodles.

• Cover and cook, stirring every few minutes, until the pasta is al dente. Do not overcook the pasta, or it will be mushy!
• Add the shredded cheese and stir until melted. If the sauce is too thick, add more broth or milk to reach the desired consistency!

Variations and Substitutions

• Add different seasonings: Hot sauce, garlic powder, onion powder, mustard powder, cayenne, paprika, cayenne pepper, and Italian seasoning are all popular additions, but feel free customize it however you like!
• Use a combination of cheeses: Cheddar cheese gives that classic color and flavor, but feel free to experiment with the cheese your family enjoys! Monterey jack, pepper jack, white cheddar, colby jack, and Havarti cheese are great choices.
• Add in vegetables: If adding firmer vegetables, I recommend sauteeing in the pan before continuing with the recipe. Vegetables like spinach or frozen vegetables that will soften quickly can be stirred in with the cheese.
• Add in cooked meats: This recipe is a great side dish or main dish, but you can add in this Shredded Chicken or Instant Pot Chicken Taco meat or saute meat in the same pan before adding the liquid and pasta. Chopped cooked bacon or ham would also be delicious!

How to store Mac and Cheese:

Store this recipe for up to 4 days in an airtight container in the refrigerator.

To reheat, add a splash of water, milk, or broth and place it covered over low heat on the stove. Stir occasionally. If it is still thick and not saucy and creamy, add another splash of liquid.

Can I freeze this recipe?

Yes! If you know you want to freeze your Mac and Cheese, make sure that you quit cooking while your pasta is still slightly firm — a couple minutes before you would want to eat it.

Let cool slightly before covering it tightly and placing it in the freezer for up to 3 months.

To serve, I recommend thawing at room temperature for several hours or in the refrigerator overnight before reheating. 

Serving suggestions:

When it comes to serving this cheesy dish, you really can’t go wrong! Pair it with some protein like Air Fryer Chicken Thighs or Honey Garlic Pork Tenderloin Recipe!

If you’re having a BBQ, go ahead and pair this Mac and Cheese with some The BEST Crock Pot Pulled Pork, Coleslaw, and Corn on the Cob.

You can also serve it as a main dish with a side salad or Green Beans with Bacon for some greens!

More Mac and Cheese recipes you’ll love:

• Turkey Chili Mac and Cheese — with added protein.
• Mexican Baked Mac and Cheese — with added kick!
• Instant Pot Mac and Cheese — cooks with no stirring!
• Crock Pot Mac and Cheese recipe — perfect for busy days.

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Easy Homemade Mac and Cheese

This Easy Homemade Mac and Cheese is a creamy, cheesy dream made in just one pot with simple ingredients. It’s quick, comforting, and perfect for when you’re craving some serious comfort food!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 541cal

Author Ashley Fehr

Ingredients

• 2-2½ cups low-sodium chicken broth (divided)
• 2-2½ cups whole milk or light cream (divided)
• 2 tablespoons salted butter
• 1 teaspoon chicken bouillon
• ¾ teaspoon salt
• ½ teaspoon hot sauce
• ¼ teaspoon pepper
• 3 cups dry macaroni (12oz or 345g)
• 1½ cups shredded Cheddar cheese
• 1½ cups shredded Gruyère cheese

Instructions

• In a large saucepan over medium heat, stir together 2 cups of the broth, 2 cups of the milk or cream, butter, bouillon, salt, hot sauce, and pepper. Bring to a gentle simmer.
• Stir in the uncooked macaroni. Cover and cook for 10 to 12 minutes, stirring often, until al dente, adding more broth, milk or cream gradually if needed.
• Stir in the Cheddar and Gruyère, until melted. If necessary, cover and let rest a few minutes off the heat to melt the cheese and then stir. If the sauce is too thick, gradually stir in additional broth, milk or cream, until it comes together.
• Taste, adjust seasonings as desired, and serve.

Video

Notes

*If you don’t have gruyere cheese, feel free to substitute with additional cheddar cheese or another cheese you have on hand.

Ingredients and Substitutions:

• Chicken broth: I like to use a mix of broth and milk or cream because it keeps the sauce smoother and not as heavy. You can sub vegetable broth to make this recipe vegetarian.
• Whole milk: whole milk or light cream will make this macaroni and cheese recipe nice and creamy. You can use low fat milk to reduce the fat if necessary, but it will not be as thick. 
• Macaroni: any short pasta will work here! Keep in mind that different types require different cook times and may absorb more or less liquid.

 

Nutrition

Serving: 238grams | Calories: 541cal | Carbohydrates: 45g | Protein: 28g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 672mg | Potassium: 347mg | Fiber: 2g | Sugar: 6g | Vitamin A: 844IU | Calcium: 643mg | Iron: 1mg

The post Easy Homemade Mac and Cheese appeared first on The Recipe Rebel.

Try them in this Italian Meatball Soup, Albondigas Soup, or this Swedish Meatballs recipe!

Why you need this meatball recipe:

We are meatball-obsessed, and this is my perfect homemade Meatball recipe — we use this recipe in so many ways!

It’s now our first choice when we’re making these Slow Cooker Swedish Meatballs, this Spaghetti and Meatballs and these Slow Cooker Cranberry Meatballs.

• I’ve tested this meatballs recipe with different ingredients, different cooking methods, different sauces, to be sure that they are worthy of being your go-to!
• Although they are made with just a few ingredients, they are perfectly juicy and loaded with flavor! Plus, I’ve included lots of different ways to make them your own down below.

How to make meatballs:

Here is a quick overview of what we’re doing! See the full recipe in the recipe card down below:

• Stir together bread crumbs and water. Add your beef, pork, cheese (if using), eggs, Italian seasoning, salt and pepper to a large bowl. Add your soaked bread crumbs and combine — but don’t overmix!

• Shape into 1″ balls, but don’t squeeze together too firmly.
• Cook — you can pan fry, bake, or throw into some sauce simmering on the stove top or slow cooker. I’ve tried it all, and here are my thoughts on what works best!

Cooking options: Baked, Fried, Simmered or Air Fryer:

Baked meatballs:

Baking meatballs in the oven is our favorite way to cook them.

I find that it is the easiest way to get them just perfectly cooked — and it’s also the most hands off way!

We actually found them even juicier than the ones I simmered in sauce from raw.

The important thing to remember when baking meatballs is to bake them at a high temperature and only to the point where they are cooked — the longer you bake them after that the more they will dry out!

The recipe below includes my cook time and temperature for best results.

Pan Fried Meatballs:

If you really like that golden crust, you can opt to pan fry your meatballs instead.

However, what I found when frying was that it took some time for the meatballs to cook through after the exterior was browned, which can result in a drier meatball.

For best results, I recommend frying to brown the exterior, then either simmering in some sauce, or placing a lid on the pan to finish cooking.

Simmered Meatballs (in sauce):

You can also add these meatballs to a simmering sauce to cook, right from raw!

This was our second favorite way of cooking them, and it yielded juicy and flavorful meatballs overall.

The trick with simmering the meatballs is that your sauce cannot be too hot, or the outside of the meatballs can become dry as it is overcooked. The goal is a low simmer, cover and cook for about 15-20 minutes, flipping once.

Air Fryer:

The Air Fryer is another one of our favorite ways to cook meatballs — the only problem is that our air fryer doesn’t fit as many, so it would take quite a few batches.

Since I like to make a bunch at once, the oven is still our preferred method overall. But if you’ve got an air fryer and don’t want to heat up the oven, check out my Air Fryer Meatballs recipe!

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Easy Meatball Recipe

This easy Meatball Recipe is tender, juicy and flavorful! Bake them, fry them, or slow cook — they work with any sauce you enjoy!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 40 meatballs

Calories 77cal

Author Ashley Fehr

Ingredients

• 2 slices soft bread (about 80g or 1½ cups fresh bread crumbs)
• ¼ cup milk or water
• 1 pound ground beef
• 1 pound ground pork
• 1 cup grated Parmesan cheese
• 2 large eggs
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

• Preheat the oven to 425°F. Line a baking sheet with foil or parchment. (This step is optional but makes cleanup a breeze.)
• Tear the bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs and combine with the milk or water. Stir and let sit for a few minutes.
• In a large bowl, combine the beef, pork, Parmesan, eggs, Italian seasoning, salt, pepper, and soaked bread, until just combined. Don’t overmix!
• Shape into 1½” balls and place 1″ apart on the prepared baking sheet.
• Bake for 12 to 15 minutes, until a meat thermometer inserted into the largest meatballs reaches 160°F.
• Remove from the oven and let cool slightly. Add to your favorite sauce or let cool for 20 to 30 minutes before placing in a freezer bag or container and storing in the fridge or freezer.

Video

Notes

*Nutrition information is per meatball if 40 meatballs are made

** I know it’s tempting to swap fresh bread crumbs for dried, but I recommend fresh bread if you can. It adds so much moisture! If you need to swap for dried, I would start with ½ cup dried bread crumbs and ¼ cup milk or water.

See all my tips and tricks for substitutions below the recipe card.

Nutrition

Calories: 77cal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 121mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Variations and Substitutions for this meatball recipe:

The bread crumbs:

I have found that using fresh slices of bread which are processed into fine bread crumbs yields the juiciest meatballs!

You can swap the fresh fine bread crumbs for dried bread crumbs, seasoned or unseasoned, or Panko bread crumbs and proceed with the recipe as written.

Milk or water:

Milk or water is used to soak the bread crumbs, which ensures the juiciest meatball recipe and helps them to hold together.

You can use almost any liquid here, even beef or chicken broth would work great and add lots of flavor.

The meat:

Higher fat ground meat will give you the best results in this meatball recipe, as they are juicier and more flavorful by nature.

You can also swap the beef and pork for almost any ground meat: chicken, turkey, veal, or Italian sausage for an extra punch of flavor!

Keep in mind that the leaner your meat, the less juicy and flavorful your meatballs — not that they won’t still be delicious!

The cheese:

Although I’m the kind of person that likes to give a substitution for almost everything, there is a ton of shredded Parmesan cheese in here for a reason — it makes the best meatballs!

It adds flavor and moisture, so freshly grated is best.

I tested this recipe with 2 cups cheese, 1 cup cheese, and no cheese — both 1 and 2 cups of cheese had a deliciously cheesy flavor. 2 cups cheese is definitely for Parmesan cheese lovers and best served with tomato sauce!

1 cup gives a light, cheesy flavor that we love with spaghetti and creamy sauces.

Parmesan cheese in sweet and sour meatballs is a strange combination, so if you want to make all-purpose meatballs, I recommend leaving it out. They will still be delicious!

The seasoning:

I kept my seasoning simple for a reason, but there are lots of ways you can mix it up!

Add in minced garlic, fresh chopped herbs, dried basil, or red pepper flakes for some spice! You could even add in a teaspoon of hot sauce if you like things on the hot side.

How to serve these meatballs:

These meatballs are great with a wide variety of sauces, or on their own! Here are a few ideas:

• Your favorite Roasted Tomato Sauce.
• In this Swedish Meatball sauce
• With your favorite store bought barbecue sauce or this homemade BBQ Sauce
• In this Slow Cooker Pineapple Brown Sugar Meatballs recipe

How to freeze meatballs:

I absolutely love having a big stash of homemade meatballs in the freezer — they’re perfect for adding to a simmering pot of sauce or soup for quick weeknight meals!

To freeze, simply bake until cooked through and allow to cool for 20-30 minutes.

Place in an airtight container or (even better!) zip top freezer bag — making sure to squeeze all the air out before sealing completely. Label, place in the freezer and freeze up to 3 months.

When ready to eat, you can simply toss right from frozen into whatever sauce you have simmering. Heat through and serve.

More meatball recipes you’ll love!

• Try this fun Porcupine Meatball recipe!
• Serve them up in this cozy Italian Meatball Soup.
• Sweet and Sour Crockpot Meatballs are a family favorite!

The post Easy Meatball Recipe appeared first on The Recipe Rebel.

This Crockpot Lasagna is an easy set-it-and-forget-it crockpot meal made with tender noodles, savory meat sauce, and melty cheese. No need to cook the noodles beforehand! Includes step by step recipe video down below.

Want more crockpot Italian recipes? Check out this Crockpot Tuscan Chicken, Crockpot Lasagna Soup, and Slow Cooker Baked Ziti Recipe!

If you’re ever craving homemade lasagna but don’t feel like baking it in the oven, this Crockpot Lasagna is for you! 

This comforting meal uses simple ingredients like Italian sausage, marinara sauce, lasagna noodles, mozzarella, and parmesan cheese for an easy weeknight dinner the whole family will love. 

Using the slow cooker method to cook lasagna might sound strange, but it’s super easy and is great for busy days when you’re running errands or just don’t feel like being in the kitchen.

Just add the layers to the crockpot, turn it on, and walk away! It really is that easy and delivers everything you love about traditional lasagna but with less fuss. 

Why you’ll love this easy Crockpot Lasagna recipe:

• Classic: This is a classic lasagna recipe with all the good stuff you love!
• Low fuss: After a busy day, you’ll love coming home to a hot, comforting dinner waiting for you!
• No pre-cooking the noodles: There’s no need to boil the noodles for this recipe because the crockpot does the work for you.

Slow Cooker Lasagna recipe ingredients:

• Italian sausage: Pick mild for a more subtle flavor or spicy for a bit of heat. You can also substitute something lighter like ground beef, chicken, or turkey!
• Onion: Adds depth and flavor to the sauce! Yellow or white onions are great here.
• Marinara sauce: Use your favorite marinara sauce, or pick a good store-bought one. Homemade works, too, if you want extra flavor!
• Dried oregano: This herb adds that classic Italian flavor. You could also use Italian seasoning if you like.
• Lasagna noodles (not oven-ready): Regular uncooked lasagna noodles work best in the slow cooker. They’ll soak up all the sauce and cook perfectly in the crockpot!
• Shredded mozzarella cheese: Mozzarella makes this dish nice and cheesy, with a gooey texture that melts perfectly.
• Shredded Parmesan cheese: Parmesan adds a salty, nutty flavor that pairs perfectly with mozzarella for the best lasagna layers.

How to make lasagna in the slow cooker:

Making Crockpot Lasagna will become your new favorite way to make this Italian dish! Make sure to check the recipe card for the full list of instructions.

• Cook the Italian sausage and diced onion in a large skillet until browned.
• Stir in marinara sauce, oregano, salt, and pepper.

• Spread a little sauce on the bottom of your slow cooker to prevent sticking.
• Layer lasagna noodles, sauce, mozzarella, and Parmesan in the slow cooker.

• Repeat the layers, saving some sauce and cheese for the top.
• Cover and cook until the noodles are tender and fully cooked.

How to store leftovers:

Store any leftover lasagna in an airtight container in the fridge for up to 3-4 days. You can also pop the leftovers in a freezer-safe container for up to 2 months. Just let it thaw in the fridge overnight before reheating!

Reheat individual portions in the microwave or cover the entire dish with foil and warm in the oven until heated through.

Serving suggestions:

To balance out the richness of this dish, serve your Crockpot Lasagna up with a side salad or a Caesar salad!

You can’t go wrong with Garlic Bread! It’s crispy, buttery, and perfect for soaking up every last drop of sauce. You can also keep it simple with some No Knead Artisan Bread for something lighter. 

And if you’re feeling like you want to add some greens, Cheesy Baked Asparagus is the way to go! It’s tender, cheesy, and the perfect veggie side to complement this easy crockpot meal.

Don’t forget about dessert! Keep it classic with this Easy Tiramisu for a true Italian feast!

More easy crockpot meals you’ll love!

• Crock Pot Pulled Pork — so juicy and flavorful!
• Crockpot Meatloaf — total comfort food.
• Crockpot Pineapple Chicken — made with just a few ingredients.
• Crockpot Whole Chicken — perfect for meal prepping!
• Crockpot Potato Soup — rich and creamy!

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Crockpot Lasagna Recipe

This Crockpot Lasagna is everything you love about lasagna but made in the crockpot! Made with lasagna noodles, savory Italian sausage, marinara sauce, mozzarella, and parmesan cheese.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 6 servings

Calories 528cal

Author Ashley Fehr

Ingredients

• 375 grams Italian sausage (mild or spicy, ¾ lb)
• 1 small onion finely diced
• 2½ cups marinara sauce
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 9 lasagna noodles (not oven ready)
• 2 cups shredded mozzarella cheese
• 3 tablespoons shredded Parmesan cheese

US Customary – Metric

Instructions

• In a medium skillet over medium high heat, cook Italian sausage and onion until completely browned.
• Stir in pasta sauce, oregano, salt and pepper.
• Lightly grease a 2.5-4 quart slow cooker (ideally not the deep round kind, but an oval casserole one with more surface area).
• Spread a little bit of sauce on the bottom of the slow cooker to prevent sticking.
• Place 3 lasagna noodles in the bottom of the slow cooker, breaking to fit (save any broken pieces to fill in gaps later). Spread with ⅓ sauce, and top with ⅓ mozzarella and ⅓ Parmesan.
• Repeat layers two more times (if you have extra sauce and noodles, you can add a fourth layer if you wish!)
• Put the lid on and cook on low for 2.5-3 hours, until noodles are softened.
• Turn the slow cooker off and allow to sit for 10 minutes before slicing and serving.

Video

Notes

Ingredients and Substitutions:

• Italian sausage: you can swap the sausage for ground beef, turkey or chicken, but you may want to add additional herbs and seasonings.
• Cheeses: you can layer some ricotta in with the mozzarella for extra cheesiness!
• Vegetables: feel free to add additional vegetables with the onion, or stir in some fresh spinach before layering.

 

Nutrition

Calories: 528cal | Carbohydrates: 40g | Protein: 25g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 79mg | Sodium: 1416mg | Potassium: 620mg | Fiber: 3g | Sugar: 6g | Vitamin A: 723IU | Vitamin C: 10mg | Calcium: 255mg | Iron: 3mg

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I’m all about meals that are quick to prep but cook hands off in the oven. This Baked Sausage and Peppers recipe is one of those meals!

You only need a handful of ingredients like Italian sausage, aromatics, bell peppers, and Italian seasoning to make this hearty meal. 

Although this recipe seems simple, it’s super flavorful and is always a family favorite every time I make it! We love it on a hoagie roll but you can also serve it over rice.

Need more one-dish meals for busy weeknights? Check out this One Pan Chicken and Rice, One Pan Sausage and Rice, and One Pan Tuscan Orzo with Chicken!

Why we love this easy Italian Sausage and Peppers recipe:

• One dish: Everything is tossed into one casserole dish, so there’s very little cleanup. 
• Quick: The whole dish is ready in 35 minutes, making it great for busy weeknights when you need something easy!
• Simple: You only need a handful of simple ingredients to make this comforting meal. 

Baked Sausage and Peppers Ingredients:

• Bell peppers: Any color bell peppers works for this recipe. Red, yellow, and orange bell peppers will be sweeter than green bell peppers, but feel free to use whatever you like!
• Onion and garlic: These classic aromatics give the dish tons of flavor. Use a medium onion, preferably yellow or white, and fresh garlic. 
• Italian seasoning: This gives the dish an aromatic, savory flavor that pairs perfectly with the sausage. If you don’t have it, you could use dried basil, thyme, or oregano for a similar flavor. 
• Italian sausage: Use your favorite Italian sausage links. Mild or spicy Italian sausage will work in this recipe, depending on how mild or spicy you want the dish. You could also use chicken or turkey sausage, andouille sausage, or a milder sausage like kielbasa. 

How to make this Baked Sausage and Peppers recipe:

These Stuffed Peppers are so easy to make! Make sure to check out the full list of recipe instructions in the recipe card below.

• Place sliced bell peppers and onions in the baking dish, then drizzle with olive oil and season with Italian seasoning, garlic, and salt. Toss to coat.
• Place the sausage links on top of the vegetables and bake until the sausage and cooked. Make sure to stir at least once while cooking!

Variations and Substitutions

• Cheese: You could totally sprinkle some cheddar, mozzarella, or parmesan cheese on top so it gets all melty! We love doing this if we’re making them into sandwiches or subs.
• Veggies: You can throw in more veggies like zucchini, broccoli, squash, or anything else that cooks around the same time as peppers. 

How to store Baked Sausage and Peppers:

To store Baked Sausage and Peppers, place any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, warm it in the oven at 350°F for 10-15 minutes or in the microwave for a quicker option.

Serving suggestions:

You can eat the dish as is or grab some peppers, onions, and sausage and stuff it into hoagie rolls or sandwich it between some Artisan Bread!

You can add some cheese on top and pop the sandwiches under the broiler for a minute or two to melt the cheese.

If you’re craving something cozy and comforting, you can’t go wrong with some Easy Homemade Mac and Cheese, this Baked Cheese Risotto or Garlic Mashed Potatoes.

If you like to keep things classic, pile the sausage, onions, and peppers onto a bed of fluffy white rice or buttered noodles!

More Italian sausage recipes you’ll love:

• Italian Sausage Soup — loaded with flavor!
• Italian Sausage Gnocchi Skillet — who doesn’t love a one pan meal?
• Creamy Italian Sausage Pasta — this one is a family favorite!
• Creamy Chipotle and Italian Sausage Lasagna — a fun take on a classic.

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Baked Sausage and Peppers Recipe

This Baked Sausage and Peppers recipe is a quick, one-pan dish with savory Italian sausage, bell peppers, and onions. It's simple, filling, and perfect for busy nights when you want something comforting but easy to make!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 448cal

Author Ashley Fehr

Ingredients

• 2 bell peppers (any color, thinly sliced)
• 1 medium onion (thinly sliced)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 2 cloves garlic (minced)
• ½ teaspoon salt
• 4 Italian sausage links (about 1 lb)

Instructions

• Lightly grease a 9×13" baking dish and preheat the oven to 400 degrees F.
• Place the peppers and onion in the baking dish. Add the oil, Italian seasoning, garlic and salt and stir to coat.
• Add the sausages on top and bake, uncovered, for 25 minutes, stirring once.
• Check that the internal temperature is 160 degrees F or more and serve.

Video

Notes

Ingredients and Substitutions:

• Sausage: feel free to use any kind of sausage you like! If it is already cooked, you may want to add it half way through the cook time.
• Vegetables: feel free to clean out the fridge with this meal! Just remember to add in vegetables that will cook in about the same amount of time.

 

Nutrition

Calories: 448cal | Carbohydrates: 8g | Protein: 17g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 85mg | Sodium: 1113mg | Potassium: 461mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1872IU | Vitamin C: 81mg | Calcium: 42mg | Iron: 2mg

The post Italian Sausage and Peppers appeared first on The Recipe Rebel.

This Mango Salsa Chicken and Rice is a flavorful meal made with 6 ingredients in ONE pot and is packed with flavor! Just dump and simmer — ready in just over 30 minutes.

Want more one-pot dinners? Check out this One Pot Chicken Stew, One Pot Chicken Fajita Pasta, and One Pot Caprese Chicken and Rice!

If you’re craving something fresh, flavorful, and easy, this Mango Salsa Chicken and Rice is about to be your new go-to. 

It’s the perfect combination of juicy chicken, fluffy rice, and sweet mango salsa, all made in just one pan. Then, it’s topped with melty cheese for even more flavor. 

Whether it’s a busy weeknight or a laid-back weekend, this healthy meal is guaranteed to be a hit at the dinner table!

Why you’ll love this salsa chicken recipe:

• Perfect for busy nights: The whole dish comes together in 35 minutes, making it the perfect meal for busy nights. 
• Easy cleanup: This recipe uses one pot, so you won’t have a ton of dishes to do!
• Flavorful: This recipe uses simple ingredients that produce an amazing flavor without overcomplicating things!

One-pot Mango Salsa Chicken and Rice ingredients:

• Oil: Use any type of neutral cooking oil to sear the chicken. 
• Boneless skinless chicken breasts: If you have super large chicken breasts, you can pound them until they’re at an even thickness. You could also use boneless skinless chicken thighs if you prefer!
• Red bell pepper: Adds a pop of sweetness and color. You could really use any color of bell pepper you like, or add in other vegetables!
• Chicken broth: Helps cook the rice in the skillet. 
• Mango salsa: Jarred mango salsa is one of my pantry obsessions, and even though I have this copycat Mango Salsa recipe right here, I just don’t always have the time to whip up a pot of salsa!
• Long grain white rice: The perfect rice for this dish because it stays fluffy and absorbs the broth without getting mushy. 
• Shredded cheese: Melts over the chicken for a creamy, cheesy finish. Cheddar or mozzarella both work great!

How to make this one pan Chicken and Rice:

This whole dish is made in one pot and is ready in a little over half an hour! For the full list of recipe instructions, scroll down to the recipe card below. 

• Heat some oil in a large skillet over medium high heat. Sear the chicken until golden brown.
• Add the chopped red bell pepper to the skillet and sauté until slightly softened.

• Pour in the chicken broth and mango salsa, then bring it to a boil. Stir in the rice, salt, and pepper, then nestle the chicken back into the pan. Cover and let it cook until the rice is tender.
• Uncover the skillet, stir the rice, and sprinkle cheese over the chicken. Cover again and let it rest for a few minutes so the cheese melts.

Variations and Substitutions

• Add beans: After the rice has cooked, add some drained and rinsed pinto beans or black beans for some extra fiber. 
• Dairy-free: To make dairy-free, substitute a dairy-free cheese or omit.
• Add more veggies: Feel free to bump up the veggies, like mushrooms, spinach, zucchini, squash, or anything else you like! Keep in mind that quicker cooking vegetables should be added closer to the end of the cooking time.
• Salsa: Use another salsa as long as it is the same amount — regular tomato salsa, spicy, peach — get creative!
• Toppings: Feel free to mix up the cheese or add other toppings! Avocado, lime wedges, green onions, and cilantro are all great options.

How to store leftovers:

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to a month and thaw in the fridge overnight before reheating.

To reheat, microwave in 30-second increments until the dish is warm!

More chicken and rice recipes you’ll love!

• 20 Minute Ham and Pineapple Rice — another easy, one pan meal.
• 7 Ingredient Chicken and Rice Bake — just a few ingredients!
• Chicken Rice Soup — cozy, comfort food.
• Slow Cooker Chicken and Rice — perfect for busy days!
• One Pot Teriyaki Chicken, Rice and Vegetables — a reader favorite!

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Mango Salsa Chicken and Rice

This Mango Salsa Chicken and Rice is a flavorful meal made with 6 ingredients in ONE pot and is packed with flavor! Just dump and simmer — ready in just over 30 minutes.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 435cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 4 boneless skinless chicken breasts
• salt and pepper
• 1 red bell pepper (finely chopped)
• 1½ cups low sodium chicken broth
• 1 jar prepared mango salsa (415ml or 14oz)
• ¾ teaspoon salt
• ⅛ teaspoon pepper
• 1 cup long grain white rice (converted for best results)
• 1 cup shredded mozzarella or cheddar cheese

US Customary – Metric

Instructions

• Heat oil in a large skillet over medium-high heat. Add chicken breasts, season lightly with salt and pepper, and sear on each side just until golden, about 3-4 minutes per side.
• Remove chicken and cover to keep warm.
• Add peppers to pan and cook for 2-3 minutes until crisp tender.
• Meanwhile, rinse your rice thoroughly.
• Add broth and salsa to skillet with peppers and bring to a boil. Stir in rice, salt and pepper, then nestle chicken breasts down into the rice. Cover and reduce to medium-low to simmer for 13-16 minutes, until rice is al dente.
• Uncover, stir rice, and sprinkle cheese over chicken. Cover and let rest for 5 minutes before serving.

Video

Notes

• You can absolutely make this with regular tomato salsa but I highly recommend mango if you can find it!
• Feel free to add extra veggies in here! Saute firmer ones with the peppers, and add frozen with the rice.

Nutrition

Calories: 435cal | Carbohydrates: 41g | Protein: 36g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 774mg | Potassium: 633mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1156IU | Vitamin C: 39mg | Calcium: 166mg | Iron: 1mg

The post Mango Salsa Chicken and Rice appeared first on The Recipe Rebel.

These Air Fryer Meatballs are a mix of beef, pork, Parmesan, and Italian seasoning for the perfect juicy bite. They cook up crispy on the outside and tender inside in just 20 minutes!

New to the air fryer? Check out my Best Air Fryer Recipes for Beginners, this JUICY Air Fryer Chicken Breast, or this Air Fryer Steak!

If you are tired of being fed dry, flavorless meatballs, you need to try these Air Fryer Meatballs! The air fryer gives these meatballs a crispy exterior while keeping them juicy on the inside.

Made with ground beef and pork, fresh breadcrumbs, and Italian seasoning, these juicy meatballs are such a great base for so many other recipes!

They’re also freezer-friendly, so you can have homemade meatballs any time you like. 

Why we love these homemade Air Fryer Meatballs:

• Quick cooking: They’re ready in about 20 minutes, so they’re great for busy weeknights when you need an easy dish.
• Juicy and golden brown: They brown up so nicely, with no oil at all! And they stay so super juicy on the inside–it’s kind of incredible.
• Easy: They’re easy to make! There’s no turning or flipping or fussing — just roll the mixture into balls and toss them in.

Ingredients for juicy Air Fryer Meatballs:

• Meat: higher fat ground meat will give juicier meatballs, however, I’ve made these with lean ground beef, and they are still delicious. 
• Bread crumbs: I’ve found that fresh, fine bread crumbs + liquid equals moist meatballs. See my note in the recipe card if you need to swap for dried!
• Water: I kept my ingredient list as simple as possible, so I soaked my bread crumbs in water, but you can use milk instead for a richer flavor.
• Cheese: Parmesan cheese adds incredible flavor, and freshly grated is best if you have it. You can leave this out if you’re serving with barbecue or an Asian-inspired sauce.
• Seasoning: Again, if you want, you can experiment! I like meatballs simply seasoned so I can use them in a variety of ways.

How to make this Air Fryer Meatball recipe:

These easy Air Fryer Meatballs are so easy to make and come out perfectly golden brown and juicy! For the full list of recipe instructions, scroll down to the recipe card.

• Tear the bread into pieces, process it into crumbs, and mix with water. Let it sit for a few minutes.
• In a large bowl, combine ground beef, ground pork, Parmesan, egg, seasonings, and soaked bread. Mix until just combined.

• Form the meat mixture into small meatballs. Place the meatballs in a single layer in the air fryer basket, and cook until they reach the right internal temperature.
• Repeat the process until all meatballs are cooked, then enjoy!

How to store leftover meatballs:

Store leftover meatballs in an airtight container in the fridge for 3-4 days. Reheat in the microwave for a minute or two, or add them to your favorite sauce right from the fridge!

How to freeze Air Fryer Meatballs:

I love having a big bag of juicy homemade meatballs in the freezer — they are so perfect for adding to a simmering pot of sauce or quick weeknight meals!

To freeze, simply bake until cooked through and allow to cool for 20-30 minutes at room temperature.

Place in a zip-top freezer bag — making sure to squeeze all the air out before sealing completely. Label, place in the freezer, and freeze for up to 3 months.

To serve, you can simply throw them right from frozen into whatever sauce you have simmering. Heat through and devour.

Serving suggestions:

• This Pineapple Brown Sugar BBQ Sauce is one of our favorites and goes with everything!
• These meatballs work perfectly in this Slow Cooker Cranberry Meatballs recipe.
• Make a meatball sub sandwich with marinara sauce, homemade buns, and melty mozzarella cheese!
• Use these meatballs in Italian Wedding Soup or Italian Meatball Soup.
• Serve over this Instant Pot Brown Rice with a bottle of your favorite sweet and sour or teriyaki sauce.
• Toss them with this healthier Pesto Spinach Alfredo Sauce and serve over pasta.

More air fryer recipes you’ll love:

• Air Fryer Quesadilla — a simple meal when you need it!
• Air Fryer Ravioli — the perfect party bite.
• Air Fryer Burgers — seriously juicy!
• Air Fryer Chicken Parmesan — seriously crispy!

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Air Fryer Meatballs

These Air Fryer Meatballs are a mix of beef, pork, Parmesan, and Italian seasoning for the perfect juicy bite. They cook up crispy on the outside and tender inside in just 20 minutes. Super easy, super tasty, and no mess!

Course Air fryer, Main Course

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 22 minutes minutes

Servings 20 meatballs

Calories 77cal

Author Ashley Fehr

Ingredients

• 1 slice soft bread
• 2 tablespoons water
• ½ lb ground beef
• ½ lb ground pork
• ½ cup finely shredded Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

US Customary – Metric

Instructions

• Preheat air fryer to 400 degrees F according to manufacturer directions.
• Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs and combine with water. Stir and let sit for a few minutes.
• In a large bowl, combine beef, pork, Parmesan, egg, Italian seasoning, salt, pepper and soaked bread until just combined — don't overmix!
• Shape into 1.5-2" balls (I get 20-24 this way, but you can get up to 30 if you shape them into 1" balls).
• Lightly grease your air fryer basket with oil spray and fill with meatballs, leave a 1/2" space between them. You will likely need to do a couple of batches.
• Cook for 7-8 minutes at 400°F, until a meat thermometer inserted in the largest meatball reads a minimum of 160°F. If they are not done, put back in and cook 2 more minutes.
• Repeat until all meatballs are cooked and serve.

Video

Notes

*You can swap the fresh bread crumbs for dried if you need to! Simply use ¼ cup dried bread crumbs and 2 tablespoons milk or water.

Nutrition

Serving: 1meatball | Calories: 77cal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 121mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Air Fryer Meatballs appeared first on The Recipe Rebel.

This White Chicken Skillet Lasagna is creamy, cheesy, and loaded with tender chicken and pasta. It’s a comforting meal ready in 30 minutes!

Love a traditional lasagna, too? Try my Easy Lasagna Recipe, Skillet Lasagna Recipe,  Crockpot Lasagna Soup, or this Slow Cooker Lasagna!

This White Chicken Skillet Lasagna is everything you love about classic lasagna but in a quicker, one-pot version. No layers or marinara sauce needed! 

You’ve got tender chicken, noodles, and a creamy white sauce all cooked together in one skillet. It’s ready in just 30 minutes, making it perfect for busy weeknights!

Plus, you can easily mix things up by swapping in different proteins, veggies, or pasta to make it your own.

Why you’ll love this White Chicken Lasagna recipe:

• Perfect for busy weeknights: Skip the layers and baking—this one-pot recipe delivers a delicious, no-fuss meal in no time.
• One pot meal: This easy dish uses just one skillet, making cleanup a breeze and dinner comes together in a flash!
• Creamy and filling: With chicken, mozzarella, and rich cream, it’s the comfort food everyone craves.

White Chicken Lasagna Ingredients:

• Boneless skinless chicken breasts: This is cubed and cooked in the skillet. Feel free to use rotisserie chicken, Crockpot Shredded Chicken, or this Instant Pot Shredded Chicken instead for a low-effort twist!
• Garlic cloves
• Spices: I use Italian seasoning, salt, and pepper, but you can add in your favorites.
• Oil: Use any neutral-flavored oil to cook the chicken. 
• Low-sodium chicken broth: Deglazes the pan and creates the base for the creamy sauce. 
• Heavy cream: Makes the sauce super rich and creamy. 
• Lasagna noodles: You can use dry or oven-ready lasagna noodles for this recipe. If using oven-ready noodles, you may find they absorb liquid differently or they cook a little quicker. However, as long as you know that you may need to adjust the liquid on the fly, then they will work perfectly fine!
• Shredded mozzarella cheese: You can use shredded or shred your own from a block!
• Grated Parmesan cheese: Adds a salty, tangy finish. Use grated or grate your own. 

How to make this creamy chicken lasagna recipe:

This one-skillet dinner is the ultimate low-effort dinner! Here’s a quick rundown of how to make it. For the full list of recipe instructions, scroll down to the recipe card.

• Heat oil in a skillet and cook cubed chicken until browned.
• Add garlic, Italian seasoning, salt, and pepper; cook for 1 minute.

• Pour in chicken broth, scrape the pan, and add cream. Stir in broken lasagna noodles. Cook until noodles are al dente.
• Top with mozzarella and Parmesan, cover to melt, or broil for a crispy top. Serve!

Variations and substitutions for this white chicken lasagna:

• Add vegetables: you can add them with the chicken, with the pasta, or right at the end. It really just depends on how long they take to cook and how tender you like them. Vegetables like broccoli and spinach are added closer to the end because they turn to mush quickly. Mushrooms you may want to saute with the chicken. Carrots and peppers take longer, and you may want to add them closer to the beginning.
• Swap out the chicken for Italian sausage, smoked sausage, or ground turkey. 
• Add some heat: make this a cajun chicken lasagna by adding some cajun seasoning.
• Switch up the herbs: use what you have, add a spoonful of pesto, or rummage through the spice drawer and get a little creative with what you find.
• Swap out the pasta: you can use any cut of pasta in here, but you will want to use roughly the same weight of pasta (250g) since we are not measuring lasagna noodles by volume and keep in mind the cook time and amount of liquid required may be different.

How to store leftover lasagna:

Store leftover lasagna in an airtight container in the fridge for 3-5 days. This also stores very well in the freezer! Just pop it into an airtight container and store it in the freezer for up to 3 months.

Before eating your leftovers, let them thaw in the fridge overnight before reheating in the microwave or stovetop!

Serving suggestions:

I love serving some Garlic Bread on the side to soak up that delicious creamy sauce! If you want some balance, you can add a simple salad or some Roasted Green Beans.

More Easy Suppers you’ll love!

• Sheet Pan Mini Meatloaf and Roasted Potatoes — so easy!
• One Pot American Goulash — a family favorite!
• Chicken Fettuccine Alfredo — another creamy pasta you’ll love.
• Taco Casserole — made with a few simple ingredients!

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White Chicken Skillet Lasagna

This White Chicken Skillet Lasagna is creamy, cheesy, and loaded with tender chicken and pasta. It's a comforting meal ready in 30 minutes!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 561cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 2 boneless skinless chicken breasts, cubed
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2½ cups low sodium chicken broth
• 1 cup heavy cream
• 10 lasagna noodles, broken (250 grams)
• 1½ cups shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese

US Customary – Metric

Instructions

• Add oil to a large skillet and heat over medium heat.
• Add chicken breasts and season lightly with salt and pepper. Cook for 3-5 minutes, until lightly browned on each side.
• Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
• Add the broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
• Add the cream and bring to a simmer over medium-high heat.
• Stir in the lasagna noodles and bring back up to a simmer. Reduce to medium-low heat, cover and cook for 10-15 minutes until lasagna noodles are al dente.
• Keep in mind that the sauce will thicken as it sits. If it is thinner than you would like, you can stir together 1 tablespoon water and 1 tablespoon corn starch and stir into the simmering liquid to thicken.
• Top with mozzarella and parmesan cheese. Cover to melt or pop under the broiler until crispy. Serve.

Video

Notes

Ingredients and Substitutions:

Chicken: any kind of boneless chicken will work here! You can mix up the recipe completely and use cooked, crumbled Italian sausage or white beans.

Broth: I always start with low sodium broth and add salt as needed. If you are starting with salted broth, omit the added salt and season before topping with cheese. For a richer pasta, you can swap some of this broth with additional heavy cream.

Cream: I do not recommend swapping this with another cream because it will not thicken the same. If you need to lighten this recipe for health reasons, you could substitute with whole or evaporated milk plus 1 tablespoon of corn starch.

Pasta: you can swap another type of pasta for the lasagna noodles, but be sure to use the same weight.

Lasagna Noodles: any noodle will work here! Just keep in mind they cook at different rates.

 

Nutrition

Calories: 561cal | Carbohydrates: 46g | Protein: 28g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 579mg | Potassium: 468mg | Fiber: 2g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 1mg | Calcium: 239mg | Iron: 2mg

The post White Chicken Skillet Lasagna appeared first on The Recipe Rebel.

This Chicken Fettuccine Alfredo is made in one pan with just a few simple ingredients! Ready in 30 minutes, it really doesn’t get easier or more flavorful than this.

I love this Chicken Fettuccine Alfredo because I feel like there is some misconception that it’s hard or time consuming to make.

It is not at all, and while this version isn’t entirely authentic (yes, I know Italians don’t make one pan pastas!), it’s simple and flavorful and a hit with anyone who tries it.

It’s cozy, and comforting, and creamy, and the perfect dinner for when you just need a big plate of carbs. (It’s all about balance, right?)

Love anything Alfredo? Try this Chicken Tortellini Alfredo, this make-ahead friendly Chicken Alfredo Pasta Bake, this Easy Alfredo Sauce or this Chicken Broccoli Alfredo next!

How to make Chicken Fettuccine Alfredo:

This is an overview to get you started! Check the full recipe card below for detailed instructions.

1. Start with the chicken: we want to give our chicken a bit of a head start so that it is cooked when our pasta is ready. Cook the chicken briefly on each side — it may not brown (depending on how moist it is), but it will still be delicious.
2. Add the broth (after the garlic, of course): If there are any browned bits stuck on the pan after cooking the chicken, adding the broth to a hot pan will help pick those tasty bits off the bottom.
3. Add the fettuccine — yes, dry! I’m a big fan of one pot pastas and they can be done well if you’re paying attention Because fettuccine noodles are long and somewhat wide, they will clump together if you don’t stir enough. Try to stir every couple minutes!
4. Once the pasta is cooked and most of the broth is absorbed, add the cream and Parmesan and simmer. The heavy cream thickens beautifully and is all we need to finish our sauce.

How do I make this Fettuccine Alfredo vegetarian?

You can easily make this Fettuccine Alfredo vegetarian by skipping the chicken (try sauteeing some mushrooms in its place before adding the pasta!) and using vegetable broth to cook the pasta.

Feel free to add in additional veggies near the end if you prefer (frozen peas or broccoli are some of our favorite additions!).

Can I use pasta other than fettuccine in this one pot pasta?

No fettuccine? No problem!

You can use linguine, spaghetti, or a short cut of pasta, as long as the weight of your pasta is roughly the same as is called for in the recipe.

When using any long pasta, be sure to stir and separate the pasta often so you don’t get any stuck together.

With short cuts of pasta, this isn’t an issue, but regular stirring is still recommended.

Variations on this Chicken Fettuccine Alfredo:

• Swap the chicken for crumbled Italian sausage (or turkey sausage) for a fun, flavorful twist, or try this Creamy Shrimp Linguine if you’re a seafood lover.
• Swap the heavy cream for half and half to cut out some of the fat (keeping in mind it won’t have as rich a flavor, but it will still be delicious).
• Add in some extra shredded cheese if extra cheesy is your thing! Keep in mind that additional cheese will thicken the sauce further, so you may need to add additional broth to compensate.

What to serve with Chicken Alfredo:

Although you don’t necessarily need a bunch of sides, I do like to add something green like these Roasted Green Beans or this Air Fryer Broccoli.

If we have a bit of extra time I also love adding this Easy Breadsticks recipe or some Cheesy Garlic Bread.

More one pot pastas you’ll love:

• Healthy One Pot Spaghetti and Meat Sauce — the kids love this one!
• One Pot Baked Ziti with Italian Sausage Recipe — full of flavor!
• One Pot Chicken Chow Mein Recipe — I love all the veggies I can get in here.
• Easy Homemade Hamburger Helper Recipe — another family favorite!

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Chicken Fettuccine Alfredo

This Chicken Fettuccine Alfredo is made in one pan with just a few simple ingredients! Ready in 30 minutes, it really doesn't get easier or more flavorful than this.

Course Main Course

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 520cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 2 boneless, skinless chicken breasts sliced
• 3 cloves garlic finely minced
• 4 cups low sodium chicken broth
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 375 grams uncooked fettuccine pasta (about 13 ounces)
• 1½ cups heavy whipping cream
• ¼ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• In a large, deep skillet (one that will fit all the liquid and the pasta), heat oil over medium-high heat and brown chicken, roughly 2-3 minutes per side.
• Add the garlic and cook 1 minute.
• Add broth, salt and pepper, and scrape and bits off the bottom of the pan with a wooden spoon.
• Add the fettuccine and stir well, pressing all of the pasta into the liquid. Bring to a simmer and reduce heat to medium low. Cover and cook until most of the liquid is absorbed and pasta is nearly cooked, stirring and separating noodles often so they do not clump.
• Stir in heavy cream and Parmesan. Cook over medium heat until it reaches a simmer and thickens slightly. If necessary, add a splash of broth or cream to make the sauce come together. Serve.

Notes

Ingredients and Substitutions:

Chicken: you can swap the chicken for another meat, just cook in the pan before adding the broth. You can also omit for a meatless Fettuccine Alfredo, or stir in leftover Slow Cooker Shredded Chicken or chopped Baked Chicken Breasts at the end.

Seasonings: I kept the seasonings simple in here, but you can add in as many dried or fresh herbs as you like. Start small and build as needed.

Cream: Heavy whipping cream doesn’t curdle and thickens into a luxurious sauce without corn starch, so I don’t recommend swapping it in this recipe. if necessary, combine a lighter cream with 1 teaspoon corn starch before adding to the pan.

Nutrition

Serving: 228grams | Calories: 520cal | Carbohydrates: 48g | Protein: 23g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 138mg | Sodium: 623mg | Potassium: 444mg | Fiber: 2g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 2mg

*This post was originally published in March 2020 but has been updated to give you the best information possible. The recipe is still the same.

The post Chicken Fettuccine Alfredo appeared first on The Recipe Rebel.

These Crispy Baked Tacos are filled with a juicy ground beef mixture and melted cheese and baked until golden brown. They’re made with simple ingredients and ready in 40 minutes, perfect for game day or as an easy dinner!

Can’t get enough of tacos? Try these Instant Pot Chicken Tacos (shredded chicken tacos), Taco Casserole, and Cheeseburger Baked Tacos!

Whip out this Crispy baked Tacos recipe for your next taco night! It’s a fun spin on my Classic Weeknight Tacos, where ground beef tacos are baked to crispy perfection in the oven.

As the tacos bake in the oven, the cheese gets all melty, and the outside becomes super crispy, kind of like quesadillas!

Once you pull them out of the oven, you can add your favorite taco toppings and some dipping sauce. 

Why we love these crispy tacos:

• Make-ahead friendly: You can whip up the ground beef mixture beforehand to save time.
• Simple ingredients: This recipe uses 5 ingredients to create the ultimate quick weeknight dinner.
• Crowd-pleaser: The whole family will love this fun take on traditional tacos!

Ingredients for crispy ground beef tacos:

• Lean ground beef: I love using my homemade taco meat for this recipe, but you can make it from scratch as instructed!
• Small onion: use a yellow or white onion.
• Homemade taco seasoning: I always have a huge batch of my homemade taco seasoning on hand but store-bought works too!
• Corn or flour tortillas: use the taco-sized tortillas.
• Shredded cheddar cheese: this gets all melty and gooey as the tacos bake. Feel free to use another type of melty cheese. 
• Oil spray: this helps the outside of the tortillas to crisp up!

How to make Crispy Beef Tacos:

With just a few simple steps, you’ll have a delicious, crowd-pleasing meal ready in no time! For the full list of recipe instructions, scroll down to the recipe card.

• Cook ground beef and onion in a large skillet until browned and the onion is soft.
• Drain excess fat.

• Stir in taco seasoning until the desired flavor is reached.
• Fill each tortilla with cheese and the taco meat mixture, then fold it in half.

• Place the filled tortillas on the prepared sheet pan and spray lightly with oil.
• Bake until golden and crispy, flipping halfway through.

Variations and Substitutions

• If you don’t want to use shredded cheddar cheese, you could use cotija, Oaxaca, a Mexican blend cheese, or Monterey Jack!
• Don’t like ground beef? Use ground chicken or turkey, ground pork, or boneless skinless chicken breasts or thighs. If you’re in a pinch, rotisserie chicken or pre-cooked Shredded Chicken works, too. Just toss it in a skillet with the onion. Then, add your taco seasoning and a splash of chicken broth. You can add a little tomato paste to thicken it up if you like!

How to store leftover ground beef tacos:

Pop the tacos in an airtight container on a paper towel (so they don’t get soggy) in the fridge for 3-4 days. Reheat in the oven or in a skillet to get them nice and crispy again.

Make these crunchy tacos in the air fryer:

You can make this taco recipe in the air fryer! Here’s how to do it:

1. Preheat your air fryer to 400ºF.
2. Fill the tacos as instructed and pop them in the air fryer for 8 minutes, flipping halfway through (you may have to pin them with a toothpick to hold them together).
3. Remove and serve with your favorite toppings!

Keep in mind that you might have to do several batches to get all the tacos cooked!

Serving suggestions:

Add a dollop of this Homemade Salsa Recipe, Corn Salsa, or Spicy Mayo to the top of your tacos for a slight kick. You can also serve these alongside classic Mexican sides like refried beans, black beans, Southwest Potato Salad, brown rice, or anything else you like!

More taco-inspired recipes you’ll love:

• Taco Dip — perfect for a party!
• ​Taco Pizza — a fun mash up the kids love!
• Taco Casserole — another prep-ahead taco meal.
• ​Easy Taco Soup recipe — for the chilly days!

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Crispy Baked Tacos

These Crispy Baked Tacos are filled with a juicy ground beef mixture and melted cheese and baked until golden brown. They're made with just 5 ingredients and ready in 40 minutes, perfect for game day or as an easy dinner!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8 tacos

Calories 249cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 small onion (finely diced)
• 1-2 tablespoons homemade taco seasoning
• 8-10 small corn or flour tortillas
• 3 cups shredded cheddar cheese
• oil spray

Instructions

• Preheat oven to 425 degrees and line a sheet pan with parchment paper.
• In a large skillet, cook ground beef and onion until onion is softened and ground beef is browned.
• Drain any excess fat.
• Add taco seasoning, one tablespoon at a time, until desired flavor is achieved. Set aside.
• Fill each tortilla with ⅓ cup cheese and 2 tablespoons taco meat (I like to put some cheese on the top and the bottom so it holds the taco together) and fold in half. Place on the prepared sheet pan and spray lightly with oil spray.
• Repeat until all tortillas are used.
• Bake for 8-9 minutes, flipping once half way, until light golden and crispy on the outside.
• If desired, open tacos and add lettuce, salsa, sour cream, fresh tomato, and your favorite toppings.

Video

Notes

*This recipe will make 8-10 tacos, depending on how much fat is cooked out and drained from your meat.

Ingredients and Substitutions:

• Ground beef: you can swap the ground beef for ground pork, chicken or turkey, or boneless, skinless chicken breasts or thighs. If using a leaner meat, you may need to add oil or spray the pan for cooking.
• Onion: since there is onion powder in the seasoning, you can omit the diced onion if you prefer.
• Cheese: feel free to swap the cheddar for your favorite taco cheese (something melty is ideal to hold them together).

Nutrition

Calories: 249cal | Carbohydrates: 17g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 543mg | Potassium: 282mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 3mg

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