These Cookies and Cream Cookies are everything you love about the classic combo in chewy cookie form! They’re made with Oreo cookie chunks, white chocolate chips, and a basic cookie base for a fun twist on the iconic duo. 

Want more cookies and cream combos? You’ll love this Homemade Cookies’ n’ Cream Ice Cream with Nutella Swirl, Oreo Ice Cream Cake, and No Churn Oreo Ice Cream Cupcakes!

This Cookies and Cream Cookies recipe uses my Mom’s Chocolate Chip Cookie recipe as a base, which provides the perfect crisp chewy cookies!

Then, I mixed in white chocolate chips and chopped Oreos for that cookies and cream flavor. 

These cookies are ready in less than 30 minutes and hold up well, so they’re great for holiday trays or packing for your kids’ lunches!

Serve with a big old glass of milk for the most delicious cookies that are guaranteed to disappear in minutes. 

Why we love these Cookies and Cream Cookies:

• No chilling required: There is no need to chill the dough for this recipe! You can make the entire recipe in less than 30 minutes flat. 
• Cookies and cream flavor: If you love the flavor of the Oreo cookie bars or cookies and cream ice cream, you’ll love these cookies!
• Make-ahead friendly: You can prep cookie dough balls ahead of time (store them in the refrigerator or freezer!) and pop them in the oven for Cookies and Cream Cookies on demand.

Ingredients for white chocolate Oreo cookies:

• Unsalted butter: I like to use unsalted butter to control the salt levels in this recipe, but you can use salted butter and omit the salt if needed!
• Brown sugar: Provides a rich flavor and helps keep the cookies chewy! Light or dark brown sugar will work depending on how much caramel flavor you like. 
• Granulated sugar: Adds sweetness and produces crisp edges. 
• Eggs: Binds the ingredients together and add structure. 
• Vanilla extract: Adds a depth of flavor.
• All-purpose flour: Provides structure and keeps the cookies tender.
• Baking soda: The leavening agent that helps the cookies to rise slightly. 
• White chocolate chips: Any type of high-quality white chocolate chips will work for this recipe!
• Oreos (chopped): Chopped Oreos add crunch and that classic cookies-and-cream flavor! Stick to regular Oreos for this recipe. 

How to make Cookies and Cream Cookies:

These cookies are practically painless to make and always come out perfect! Make sure to check the recipe card for the full list of instructions.

• Cream the butter and sugars together until light and fluffy.
• Beat the eggs and vanilla at high speed until smooth.

• Mix in the flour, salt, and baking soda until combined.
• Stir in the white chocolate chips and chopped Oreos.

How to store baked cookies: 

Store the cookies in an airtight container at room temperature to keep them fresh and chewy for up to one week. You can also freeze cookies for 4-6 months.

If you want to warm them up, pop them in the microwave for a few seconds!

Make-ahead option:

Make the dough as directed in the recipe and scoop it onto a baking sheet. Pop the sheet in the freezer to let the dough firm up before transferring it to a freezer bag or airtight container.

You can bake straight from frozen, adding just a few minutes to the baking time!

More cookie recipes you’ll love:

• Oatmeal Cranberry Cookies — perfectly chewy!
• Double Chocolate Chip Cookies — for those who can’t get enough!
• Soft Peanut Butter Cookies — for the peanut butter lovers.
• Chocolate Crinkle Cookies –a personal favorite!

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Cookies and Cream Cookies

These Cookies and Cream Cookies are a fun twist on a classic pairing, packed with chunks of Oreos and creamy white chocolate chips. Ready in less than 30 minutes!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Total Time 24 minutes minutes

Servings 24 cookies

Calories 317cal

Author Ashley Fehr

Ingredients

• 1¼ cup unsalted butter
• 1 cup lightly packed brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1½ cups white chocolate chips
• 1½ cups chopped Oreos

US Customary – Metric

Instructions

• Preheat oven 350℉.
• With an electric mixer on medium speed, cream together butter and sugars until light and fluffy.
• Add in eggs and vanilla and beat until smooth.
• Add flour, salt, and baking soda and beat on low speed until combined. Stir in chocolate chips and chopped Oreos.
• Roll cookie dough into 1½" balls and place about 2" apart on a baking sheet lined with parchment paper. Bake for 8-10 (the exact time will vary depending on the size) minutes until just starting to brown at the edges (don't overbake!).
• Allow to cool for at least 10 minutes before removing from the pan.

Video

Nutrition

Calories: 317cal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 293mg | Potassium: 88mg | Sugar: 27g | Vitamin A: 320IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1.7mg

The post Cookies and Cream Cookies appeared first on The Recipe Rebel.

This creamy Tuscan Chicken Noodle Soup is packed with tender chicken, pasta, fresh spinach, Parmesan and sundried tomatoes! It’s creamy, comforting, and easy to make, all in under 40 minutes.

If you love bold Tuscan flavors, be sure to check out Crockpot Tuscan Chicken, Tuscan White Bean Soup, and Tuscan Chicken Meatballs and Orzo!

This creamy Tuscan Chicken Noodle Soup is my go-to for when I want something comforting and full of flavor.

It’s a hearty, creamy chicken soup that’s brimming with tender chicken, pasta, and fresh spinach, all swimming in a rich, velvety broth.

Each spoonful is inspired by bold Tuscan flavors like sun-dried tomatoes, Parmesan cheese and Italian herbs. 

Plus, it comes together in just under 40 minutes, making it a satisfying and quick weeknight dinner that warms you up from the inside out!

Why we love this creamy Tuscan Chicken Noodle Soup recipe:

• One pot: Everything is cooked in one pot, so you won’t worry about a pile of dishes after dinner!
• Flavorful: The sun-dried tomatoes add so much intense tomato flavor that perfectly balances the creamy broth. 
• Cozy: There’s nothing quite like a big bowl of this hearty soup to warm you up on cold days!

Tuscan Chicken Noodle Soup Ingredients:

• Oil from sun-dried tomatoes: Use the flavorful oil from sun-dried tomatoes to sauté your veggies. It adds a rich, tangy base that gives the soup a depth of flavor!
• Veggies: Onion, celery, and garlic create a rich flavor base for this soup. Use a yellow onion and fresh garlic if you can. If you don’t have any, onion powder and garlic powder will work.
• Herbs: Dried parsley, oregano, and basil add those classic Italian flavors to the soup. You can swap it with Italian seasoning if you have some on hand.
• Red chili flakes: These bring just a bit of heat to balance the creamy soup! Adjust the amount to your spice preference.
• Low-sodium chicken broth: Choose low-sodium chicken broth to control the salt level in the soup.
• Boneless, skinless chicken breasts: This is our main protein source for the soup. You can substitute with chicken thighs for a juicier option or use leftover rotisserie chicken or Baked Chicken Breasts.
• Sun-dried tomatoes: Chopped sun-dried tomatoes add a tangy, slightly sweet flavor and chewy texture, providing that classic Tuscan-style flavor. 
• Ditali pasta: Ditali is a small, tube-shaped pasta that’s great for soups, but you can substitute it with any short pasta like penne or elbow macaroni.
• Heavy whipping cream: Use heavy cream for a rich, velvety texture in the soup. If you prefer a lighter version, you can swap it with half-and-half or milk.
• Cornstarch: Cornstarch is used to thicken the soup and create a creamy consistency. 
• Fresh chopped spinach: Spinach adds a fresh, earthy flavor and a pop of green. If you’re not a fan, you can leave it out!
• Grated Parmesan cheese: Parmesan cheese adds a salty, nutty flavor and helps to thicken the soup.

How to make this creamy chicken soup:

This Tuscan Chicken Noodle Soup will become your go-to for the colder months! Make sure to check the recipe card for the full list of recipe instructions.

• Cook onion and celery until softened. Stir in the garlic, parsley, oregano, salt, basil, and red chili flakes, and cook for a minute.
• Pour in the chicken broth. Then, add the chicken and sun-dried tomatoes. Simmer until chicken is cooked.

• Remove the chicken and shred it.
• Add the shredded chicken, spinach, cream and cornstarch mixture, and Parmesan.

Variations and Substitutions

• Add beans: Rinse and toss some white beans or cannellini beans into the soup for some extra fiber!
• Add more veggies: You can add other vegetables like carrots, zucchini, or peas for more texture and nutrients! Just chop them up into small pieces and add them along with the celery, cooking them until tender before adding the broth.

How to store leftover Chicken Noodle Tuscan Soup:

To store Tuscan Chicken Noodle Soup, let it cool completely, then place it in an airtight container and refrigerate for up to 3-4 days.

To reheat, warm it on the stovetop over low heat, adding a splash of chicken broth if it’s too thick. You can also microwave individual portions!

You can freeze this soup, but I recommend freezing it without the pasta as it will have a soft texture after freezing and thawing.

Can I make this soup in a slow cooker?

If you’re looking to make this recipe in the slow cooker, see my Creamy Italian Slow Cooker Chicken Noodle Soup, which has a similar flavor profile.

Serving suggestions:

This Tuscan Chicken Soup always hits the spot no matter how you serve it! I like to make some Crusty Bread or Garlic Bread to soak up the soup as I eat it, because why not?

If you want some extra veggies, you can always make a salad or whip up some Cheesy Baked Asparagus or Roasted Vegetables on the side!

More chicken soup recipes you’ll love:

• Chicken Gnocchi Soup — comfort food to the max!
• Chicken Tortellini Soup — we love swapping out traditional noodles with tortellini.
• Chicken Tortilla Soup — fresh and flavorful!
• Easy Chicken Vegetable Soup — so hearty and nourishing.

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Tuscan Chicken Noodle Soup

This Tuscan Chicken Noodle Soup is the perfect comfort food, with tender chicken, creamy broth, sun-dried tomatoes, and spinach. It’s quick, hearty, and packed with bold Italian flavors that will warm you up from the inside out!

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 422cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil from sun dried tomatoes
• 1 onion (finely chopped)
• 1 rib celery (finely chopped)
• 2 cloves garlic (finely minced)
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon dried basil
• ⅛ teaspoon red chili flakes
• 5 cups low sodium chicken broth
• 2 boneless, skinless chicken breasts
• ⅓ cup sun dried tomatoes (drained and chopped)
• 1 cup Ditali pasta
• ¾ cup heavy whipping cream
• 1 tablespoon corn starch
• 2 cups fresh chopped spinach
• ¼ cup grated Parmesan cheese

Instructions

• Heat a large soup pot or Dutch oven over medium-high heat and add the oil.
• Add the onion and celery, and cook and stir until softened, about 3-4 minutes.
• Add the garlic, parsley, oregano, salt, basil and chili flakes and cook 1 minute.
• Stir in the broth and scrape the bottom of the pot with a wooden spoon if necessary. Add the chicken and sun dried tomatoes. Bring to a simmer, cover and reduce heat to medium-low. Cook for about 10 minutes or until chicken is cooked through (it should reach an internal temperature of 165℉).
• Remove the chicken and shred.
• Stir in Ditali pasta and bring back up to a simmer. Cover and cook, stirring often, until pasta is al dente.
• Whisk together the cream and corn starch and stir into the soup with the chicken, spinach and Parmesan. Allow to cook 2-3 minutes until slightly thickened.
• Taste and serve.

Video

Notes

Ingredients and Substitutions:

Chicken breasts: you can substitute boneless, skinless chicken thighs for the breasts or omit and add in a can of rinsed white beans for a meatless meal.

Ditali: any kind of short pasta works in here. If you want to serve this soup later, I recommend cooking the pasta separately and adding it to each bowl while serving.

Cream: you can swap the cream with a lighter cream or milk, it will just have a less rich flavor.

Nutrition

Serving: 359grams | Calories: 422cal | Carbohydrates: 39g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 714mg | Potassium: 874mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1830IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 3mg

The post Tuscan Chicken Noodle Soup appeared first on The Recipe Rebel.

We love doing a meal of appetizers for different holidays, game days or just for a gathering with friends.

These are some of our favorites, and there’s something for every occasion!

How Many Different Appetizers Should I Serve?

This is a question I am constantly trying to answer myself. You definitely don’t want anyone to leave hungry but neither do you want there to be a ton of food leftover.

It also depends on the occasion. An elegant dinner party where the appetizers are just the starters to a nicer meal is a lot different than a holiday cocktail party or game day tailgating where little bites are the main event.

A rule of thumb is to make 2 or 3 appetizers for a dinner party and 5 or 6 for a cocktail party. I like to vary the dishes- maybe one savory, one slightly spicy, a lighter, healthier option, and a dip or two. And don’t forget the meat and cheese board!

Crockpot Little Smokies

A classic holiday appetizer, these throw-and-go little smokies are cooked in a tangy but sweet brown sugar BBQ sauce.

Get the recipe here

Pigs in a Blanket

Featuring little smokies wrapped in homemade crescent dough, these pigs in a blanket are ready in 40 minutes. Serve with your favorite dipping sauce.

Get the recipe here

Boneless Chicken Wings

Made with lean meat that's baked instead of fried, then tossed in your favorite sauce, these boneless wings are a healthier, less messy alternative to your favorite chicken wing recipe.

Get the recipe here

Easy Stromboli

Ready in less than 30 minutes, slices of this homemade stromboli loaded with meat and cheese are always a hit. Serve with a side of marinara for dipping.

Get the recipe here

Buffalo Chicken Dip Recipe

Is a party actually a party without buffalo chicken dip?! This cheesy, addictive dip is a must for game-day and can be prepared in the crockpot for ease.

Get the recipe here

Air Fryer Mozzarella Sticks

These Mozzarella Sticks are made in the air fryer for an extra crispy coating!

Get the recipe here

Nacho Fries

Load these fries up with as many nacho toppings as desired (including lots and lots of cheese!), pop them in the oven, and then watch them disappear.

Get the recipe here

Air Fryer Chicken Wings

These air fryer wings are extra CRISPY but still juicy on the inside. Made in under 30 minutes with just a tiny amount of oil. Toss with buffalo sauce, BBQ sauce, or no sauce at all.

Get the recipe here

Ham and Cheese Sliders

These Ham and Cheese Sliders make the perfect 25-minute appetizer or light dinner! Sweet Hawaiian rolls are layered with salty ham and Swiss cheese then topped with honey mustard and butter herb sauce.

Check out this recipe

Pizza Rolls

Keep it simple with pepperoni and cheese or add your other favorite toppings – either way, these pizza rolls will be a party hit!

Get the recipe here

BBQ Bacon Cheeseburger Nachos + VIDEO

These nachos are topped with burger, BBQ sauce, and BACON! Plus lots of cheese, green onions, and any other topping you desire.

Get the recipe here

Pepperoni Pizza Cupcakes

All the flavors of pepperoni pizza in grab-and-go wonton cupcake form! Ready in just 20 minutes.

Get the recipe here

BBQ Chicken Jalapeno Popper Cupcakes

These wonton cupcakes are filled with all the traditional jalapeno popper ingredients plus BBQ sauce and shredded chicken

Get the recipe here

Mini Mexican Wonton Quiche

Filled with ground beef, Mexican spices, and eggs these mini wonton quiches make a great brunch appetizer!

Get the recipe here

Rotel Dip

This Rotel Dip is made with fresh ingredients for the best flavor. This classic creamy dip is made with ground beef, Rotel tomatoes, Mexican seasonings, half and half, and cheese.

Check out this recipe

Slow Cooker Pineapple Brown Sugar Meatballs

These sweet and savory meatballs are coated with a homemade brown sugar sauce, then heated in the slow cooker. A hit on game day as well as at holiday parties!

Get the recipe here

Cranberry Bacon Jam Crostini

This bite-sized appetizer is sweet, salty, smoky, and cheesy! With cranberry jam, these are perfect for the holidays.

Get the recipe here

BBQ Bacon Cheeseburger Cupcakes

The best bacon cheeseburger ingredients stuffed into wontons for a bite-sized, grab-and-go appetizer!

Get the recipe here

Cheesy Chicken Alfredo Dip

Creamy and extra cheesy, this chicken alfredo dip is a must-make for any party. Serve with slices of crusty bread or veggies for dipping.

Get the recipe here

Avocado Cucumber Shrimp Appetizers

With spicy cajun shrimp over a dollop of creamy avocado, these cucumber shrimp bites are the perfect combination of flavors and textures.

Get the recipe here

Creamy Parmesan Mushroom Cup Appetizers

This easy, savory appetizer features puff pastry dough cups filled with fresh mushrooms, cream cheese, parmesan, and lots of garlic.

Get the recipe here

Steak Bites with Garlic Butter

If you're looking for an appetizer to impress, you can't go wrong with these tender, juicy steak bites topped with an easy garlic butter.

Get the recipe here

Crab Dip

Made with fresh lump crab meat, this easy party dip can be served hot or cold. Serve with bread, crackers, or veggie slices.

Get the recipe here

Hot Corn Dip

With just the right amount of heat and a hint of sweetness from the corn, this hot corn dip will disappear quickly.

Get the recipe here

Cranberry Cream Cheese Dip – Holiday Appetizer

This savory and sweet holiday dip is a little tart, a little sweet, and absolutely perfect served with apple slices and crackers.

Get the recipe here

Smoked Salmon Roll Ups

For a healthier and more elegant appetizer, try these simple smoked salmon roll-ups! Made with salmon, cucumbers, and cream cheese, these can be assembled in seconds.

Get the recipe here

Cheesy Bacon Stuffed Mini Peppers

Made with sweet peppers instead of jalapenos, these stuffed peppers are filled with cream cheese and bacon. Serve them roasted in the oven or grilled!

Get the recipe here

3 Ingredient Sausage Balls

This traditional holiday appetizer is made with just 3 ingredients! Quick, easy, and addictive!

Check out this recipe

Crispy Baked Potato Skins Recipe

After making these potato skins at home, you'll never need to order them in a restaurant again. Enjoy topped with cheddar cheese, bacon, and sour cream.

Get the recipe here

Individual Charcuterie Cups

All of your favorite charcuterie board ingredients in easy-to-assemble, portable cups. Customize with your favorite dried meats, cheese, fruits, veggies, and more.

Get the recipe here

Cheese, Ham and Olive Bites – Easy Appetizer

Keep it simple with these appetizer bites made of manchego cheese, ham, and green olives. Easy to assemble and quick to disappear!

Get the recipe here

Bacon Wrapped Shrimp

Baked and wrapped with bacon and topped with a sweet and spicy sriracha sauce, these shrimp are a guaranteed crowd pleaser!

Get the recipe here

Everything Bagel Cucumber Bites

For a lighter appetizer, try these cucumber bites topped with cream cheese and a sprinkle of everything bagel seasoning.

Get the recipe here

Easy Antipasto Skewers

Another fun charcuterie board alternative, these antipasto skewers can be customized with your favorite meat and cheese. Drizzle with balsamic just before serving for an extra special touch.

Get the recipe here

BLT Dip

With all the flavors of the classic sandwich, this creamy, cheesy bacon dip can be served with tortilla chips or crackers.

Get the recipe here

BLT Bruschetta

Classic bruschetta ingredients combined with bacon, lettuce and tomato, this appetizer is light, fresh and extra garlicky!

Get the recipe here

Jalape�o Pimento Cheese

With just the right amount of spice, this spreadable cheese is perfect for serving with bread, crackers, sliced veggies and more.

Get the recipe here

Baked Brie Bites

These Baked Brie Bites can be made with cranberry and brie, tomato and pesto, red pepper jelly with red pepper flakes, or bacon and caramelized onion for a real crowd pleaser that everyone will love!

Check out this recipe

Easy Cheese Ball Recipe

This Cheese Ball recipe is such a fun, easy appetizer! It's packed full of flavor and perfect with your favorite crackers.

Check out this recipe

Jalapeno Poppers

These Jalapeño Poppers are one of my favorite appetizers! They're perfectly spicy and layered with a creamy filling, salty bacon, and crispy Panko.

Check out this recipe

Bacon Wrapped Smokies

These Bacon Wrapped Smokies are the perfect appetizer! They're made with 3 ingredients and take 10 minutes to prep. A total crowd-pleaser!

Check out this recipe

The post 35+ Easy Appetizer Recipes appeared first on The Recipe Rebel.

There is just not a better comfort food combo than creamy tomato soup and a crispy, melty grilled cheese sandwich.

This Creamy Tomato Soup has been on repeat here, because it’s easy and quick enough to whip up for any meal, even with the kids running circles around you!

It’s so quick, and so delicious, that you’ll never have to settle for the can again!

Why you’ll love this easy Tomato Soup recipe:

• Canned tomatoes: it’s an easy and inexpensive meal that tastes just as amazing year round. (P.S. This Tomato Tortellini Soup is another one using canned tomatoes!)
• Customizable: you can customize the flavors according to your tastes, and even add in some additional vegetables, cooked rice or pasta if you see fit.

I confess, I’m one of those people who enjoys soup year round, and some of our other favorites (if you’re one of those people, too!) are this Sausage Tortellini Soup, Chicken Gnocchi Soup, and this Crockpot Potato Soup.

Give me some crusty bread or a great dinner bun and I’ll enjoy soup for every meal of every day!

Variations on this Creamy Tomato Soup:

• Feel free to adjust the spices and herbs to your tastes or what you have on hand — add some heat if you like, or experiment a little!
• If you don’t have fresh milk, you can easily substitute for evaporated milk or cream. If you need to make this recipe dairy free, you can substitute for non dairy milk though it will change the flavor, or you can use chicken or vegetable broth as well. It will still be creamy and delicious!
• Feel free to add in other veggies, before or after pureeing! Some cooked carrots puree really easily in tomato soup and go mostly unnoticed.
• Some pasta, rice or other cooked grains can make this soup a little heartier (though you know I’m serving mine with grilled cheese so I opt for plain and simple 😉 )
• If you need to make this recipe gluten free, you can skip the roux and opt to thicken the milk with a couple tablespoons of corn starch before adding the tomatoes.

Got leftover Tomato Soup?

Pasta: This creamy Tomato Soup also makes a great pasta sauce! You can make a double batch, and save some for serving over pasta for an easy dinner another night.

Pizza: This Tomato Soup is thick and creamy enough to be used as a pizza sauce as well!

Reinvent it: serve leftovers with cooked pasta and vegetables for a new twist on tomato soup — bonus points if what you add to the soup is also leftover from another meal!

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20 Minute Creamy Tomato Soup from Scratch

This Creamy Tomato Soup is made in 20 minutes with canned tomatoes, but no one would ever know! It's flavored with basil, garlic and Parmesan and perfect for dunking your grilled cheese!

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 226cal

Author Ashley Fehr

Ingredients

• ¼ cup salted butter
• 2 tablespoons tomato paste
• 3 cloves garlic (finely minced)
• 1 teaspoon salt
• 1 teaspoon basil pesto
• ½ teaspoon dried basil
• ¼ teaspoon pepper
• ¼ cup all-purpose flour
• 2½ cups milk
• 1 can crushed tomatoes with Italian herbs (28oz or 798ml)
• ½ cup grated Parmesan cheese
• 1-2 tablespoons granulated sugar
• Fresh basil for serving

Instructions

• Melt the butter in a large soup pot over medium-low heat. Add the tomato paste, garlic, salt, pesto, dried basil, and pepper and cook for 1 minute.
• Whisk in the flour, until no white remains.
• Add the milk and whisk until combined. Increase the heat to medium and cook, stirring frequently, until thickened.
• Add the tomatoes and Parmesan and stir until combined. Heat through.
• Stir in the sugar to taste and serve with fresh basil.

Video

Nutrition

Calories: 226cal | Carbohydrates: 18g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 711mg | Potassium: 476mg | Fiber: 2g | Sugar: 11g | Vitamin A: 820IU | Vitamin C: 15mg | Calcium: 255mg | Iron: 2mg

*This post has been updated since its original posting in April 2014.

The post 20 Minute Creamy Tomato Soup appeared first on The Recipe Rebel.

Wondering what to dunk them in? Try my Pasta Fagioli soup, this Rigatoni Pasta Bake, or this Italian Sausage Soup!

I’ll be the first to admit that Olive Garden breadsticks are the only reason I go to Olive Garden at all.

There is just something about fresh yeast breads that can’t be beat, and homemade breadsticks, buttery and garlicky, and sprinkled with herbs and Parmesan are at the top of my list.

These breadsticks are soft and fluffy, with Italian seasoning and garlic in the dough, and brushed with garlic butter and sprinkled with Parmesan fresh out of the oven.

They are irresistible on their own, but if you must have something to dunk them in, this Chicken Gnocchi Soup, this Sausage Tortellini Soup and this Lasagna Soup are the perfect additions!

Can I use active dry yeast in this breadstick recipe?

You can definitely use active dry yeast in this recipe, but it will require a couple of changes.

First, you’ll need to proof the yeast by dissolving it in warm water. Active dry yeast has larger granules so it needs to be completely dissolved before adding to your flour mixture.

You will also need to allow for longer rise times, so the complete process will take 3-4 hours.

Can I use whole wheat flour in these breadsticks?

You can definitely use whole wheat flour for this breadstick recipe — I usually do when I am making them for our family.

You can start with 2-3 cups of whole wheat flour for a light whole wheat dinner roll, or use up to 100%. 100% whole wheat breadsticks will still be delicious but will not be as light or fluffy.

When I make these for our family, I tend to stick with 50-75% whole wheat flour. I find adding even a bit of all purpose flour makes them fluffier than 100% whole wheat flour.

How to freeze breadsticks:

These breadsticks are perfect for making ahead and saving in the freezer.

They reheat beautifully and are the perfect addition to so many meals!

To freeze breadsticks, let them cool completely — I usually let mine sit for 1-2 hours on a wire rack on the counter. Place in an airtight plastic bag and freeze for up to 3 months.

To thaw, place on a plate lined with a paper towel to absorb any extra moisture and let sit at room temperature for an hour. You can also thaw them at a low temperature in the microwave, just be careful not to make them too hot or they can dry out.

To serve, I like to brush with additional garlic butter, wrap in foil and bake for 8-10 minutes until warm. They’ll taste just like they were fresh from the oven!

If you don’t want to use foil, you can always warm it on a low oven on a sheet pan, brushed with garlic butter.

More homemade breads you’ll love!

• Mom’s Homemade Buns — these are a hit with anyone who tries them!
• No Knead Artisan Bread — little effort for a big reward.
• Whole Wheat Bread — perfect for toasting and sandwiches!
  

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Homemade Breadsticks

These Homemade Breadsticks are better than Olive Garden! Ready in one hour from start to finish!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Rise time 20 minutes minutes

Total Time 55 minutes minutes

Servings 24 breadsticks

Calories 176cal

Author Ashley Fehr

Ingredients

• 6-7 cups all-purpose flour divided
• ¼ cup granulated sugar
• 1 tablespoon instant or quick yeast
• 1 tablespoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 2½ cups warm water (105-110°F—warm but not hot)
• ½ cup salted butter melted

Garlic Butter

• ¼ cup salted butter melted
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 1 pinch salt
• 2 tablespoons grated Parmesan cheese

Instructions

• In a large bowl (the bowl of a stand mixer if you’re using one), stir together 1 cup of flour, sugar, yeast, salt, Italian seasoning, and garlic powder. Add the water and butter and stir until combined. Add 2 more cups of flour and stir with a spoon.
• Put the bowl in a stand mixer fitted with the dough hook and gradually add the remaining 3 to 4 cups flour, ½ to 1 cup at a time. As the dough gets closer to being ready, reduce the amount of flour you add at once so that you don’t add too much. (You can make this dough by hand as well. Just stir in the flour gradually, until you can no longer use a spoon, then knead it in by hand, just until a soft, smooth dough forms.) When the dough is soft and slightly tacky, but not sticky, it’s ready.
• Cover and place the dough in a warm, draft-free spot for at least 20 minutes, up to 1½ hours.
• Preheat the oven to 400°F. Line two baking sheets with parchment paper.
• Uncover the dough and divide it into 4 equal pieces. Divide each piece into 6 equal portions so you have 24 pieces. Keep the dough covered to prevent drying out while you roll each breadstick.
• Roll each piece of dough into a smooth ball, pinching the seams in the back and rolling, until smooth. Place the ball on the counter and roll back and forth with both hands to make a cylinder that is roughly 6″ long and 1″ wide.
• Place the breadsticks on the prepared baking sheets, about 1″ apart.
• Bake for 13 to 15 minutes, until light golden brown.

Garlic Butter

• In a bowl, combine the butter, Italian seasoning, garlic powder, and salt. Brush over the breadsticks while warm. Sprinkle with the Parmesan and serve.

Nutrition

Calories: 176cal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 318mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 181IU | Calcium: 14mg | Iron: 2mg

The post Homemade Breadsticks (better than Olive Garden) 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.

Whether it’s a Strawberry Smoothie, a Peanut Butter Banana Smoothie, or an Apple Crisp Smoothie, smoothies make a great breakfast, snack, or even dessert.

But, as simple as they are to make, it’s important to get the correct quantity of each ingredient. We don’t want them too thick, too thin, too sweet, not sweet enough, too chunky, too icy…yeah, you get it.

Well, I’m going to show you just How to Make a Smoothie! This is my formula for making the perfect fruit smoothie every time with just the right amount of liquid, fruit, yogurt, and add-ins.

What Should I Put in My Smoothie?

The great thing about a fruit smoothie recipe is that the customization opportunities are virtually endless. Here’s a quick run through of what I usually put in my smoothies:

• Milk or Juice: you can use dairy milk, non-dairy milk, juice, or even coconut water — really any liquid goes! You can even use cold tea.
• Greek Yogurt: yogurt is a great way to kick the protein up a notch and to make a deliciously thick and creamy texture. Dairy-free, plant-based yogurt works well, too, and you can skip it if you need (it just won’t be as thick).
• Banana: I love to keep frozen, sliced banana on-hand. The frozen banana makes it extra creamy and acts as a natural sweetener.
• Berries/Other Fruit: any frozen fruit work great in smoothies! Pineapple, mango, and berries are our favorites. You can even use watermelon like in this refreshing Watermelon Smoothie!
• Add-Ins: you can customize it with so many different add-ins. Protein powders, nuts or seeds, oats, extracts, sweeteners, even avocado!

What liquid do I use for a smoothie?

We’ve gone over the basics above, but here are a few more fun options:

• Chocolate milk or chocolate almond milk
• Cold coffee or tea
• Pineapple or mango juice
• Oat, almond, soy or coconut milk.
• Kombucha or kefir — for some fermented goodness!

Which fruits do I put in a smoothie?

Frozen is best because they create a thick and refreshing smoothie! If you have fresh fruit, try to balance it out with a frozen banana or a cup of ice.

• I use frozen banana for almost all of my smoothies! It makes them rich and creamy.
• Apples (not peeled) or oranges (peeled)
• Berries — they are full of antioxidants and fibre! (this Blueberry Smoothie is one of our favorite berry smoothies!)
• Pineapple, mango, kiwi — these are fun tropical flavors (they pair well with coconut milk — like in this fun Tropical Smoothie!)
• Peaches, cherries or other stone fruits (grab a bag of frozen and skip paying the high price when they are out of season)

Smoothie Add-In Ideas

• Nut Butters: give it a boost of nutrition and nutty flavor with a scoop of peanut butter, cashew butter, almond butter, or sunflower seed butter.
• Seeds: add in a sprinkle of flax seeds, chia seeds, or hemp hearts.
• Grains: add a scoop of quick oats or even cooked brown rice or quinoa.
• Protein: make it more filling with a scoop of your favorite protein or collagen powder.
• Make it creamy: Cream cheese and cottage cheese make an incredibly thick and creamy smoothie.
• Veggies: a handful of fresh spinach or kale, half an avocado, or even a handful of frozen cauliflower is a great way to add some extra nutrition. Cauliflower and avocado also create an extra smooth and creamy texture!
• Sweeteners: prefer it sweeter? Try adding a drizzle of honey, agave, pitted Medjool dates, or simple syrup.
• Extracts: add a dash of vanilla, almond or maple extract to add some extra flavor.
• Spices and Powders: try Acai powder, maca powder, spirulina, cinnamon, nutmeg, you name it.

How to Make a Smoothie

This healthy snack comes together in a quick 5 minutes! Here’s how:

1. Add ingredients to the blender: Add all of your ingredients to a high powered blender in order from softest to firmest.
2. Blend: Blend until smooth, stopping to stir if needed.
3. Adjust as needed: Check the flavor and texture, adjust as needed, then serve right away!

More Recipes You’ll Love

Drinks

Mango Smoothie

Breakfast

Strawberry Banana Smoothie

Breakfast

Pineapple Smoothie

Breakfast

Cranberry Raspberry Smoothie

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How to Make a Smoothie

How to Make a Smoothie: this is the easiest way to get a thick, creamy, delicious and healthy smoothie every time.

Course Breakfast, Drinks

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 2 smoothies

Calories 142cal

Author Ashley Fehr

Ingredients

• ¾ cup milk or juice (dairy or non-dairy, high fat or low fat)
• ½ cup plain Greek yogurt (or flavored) about 125 grams
• 1 frozen banana (cut into or frozen in chunks) about 115 grams
• 1 cup frozen berries (strawberries, blueberries, or watermelon, cherries, pineapple, mango — options are endless!)
• add ins and extras as desired (protein, nut butter, oats and other grains, extracts, etc)

US Customary – Metric

Instructions

• Add ingredients to the blender in the order listed (from softest to firmest).
• Blend until smooth, stopping and stirring as necessary.
• If your blender is struggling, add a small splash of liquid and stir, then blend again. If you like your smoothie thicker (or colder!), add a handful of ice and blend again.

Notes

Add-in Ideas:

• Nut Butters: give it a boost of nutrition and nutty flavor with a scoop of peanut butter, cashew butter, almond butter, or sunflower seed butter.
• Seeds: add in a sprinkle of flax seeds, chia seeds, or hemp hearts.
• Grains: add a scoop of quick oats or even cooked brown rice or quinoa.
• Protein: make it more filling with a scoop of your favorite protein or collagen powder.
• Make it creamy: Cream cheese and cottage cheese make an incredibly thick and creamy smoothie.
• Veggies: a handful of fresh spinach or kale, half an avocado, or even a handful of frozen cauliflower is a great way to add some extra nutrition. Cauliflower and avocado also create an extra smooth and creamy texture!
• Sweeteners: prefer it sweeter? Try adding a drizzle of honey, agave, pitted Medjool dates, or simple syrup.
• Extracts: add a dash of vanilla, almond or maple extract to add some extra flavor.
• Spices and Powders: try Acai powder, maca powder, spirulina, cinnamon, nutmeg, you name it.

Nutrition

Calories: 142cal | Carbohydrates: 25g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 58mg | Potassium: 525mg | Fiber: 3g | Sugar: 17g | Vitamin A: 222IU | Vitamin C: 47mg | Calcium: 180mg | Iron: 1mg

The post How to Make a Smoothie 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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Meatball Subs are a comfort food favorite! Make them at home with juicy homemade meatballs, marinara sauce, fresh mozzarella, parmesan cheese, and toasted rolls. 

Want more comforting Italian recipes? Try this Chicken Parmesan Pasta recipe, Crockpot Creamy Garlic Chicken, and Slow Cooker Baked Ziti Recipe!

There’s nothing like a homemade Meatball Sub. The kind that’s messy, dripping with sauce and melty cheese, and needs to be eaten with both hands. 

This isn’t the kind you’d find at Subway or any other sandwich shop.

This one has homemade meatballs made with a mix of beef and Italian sausage, simmered in marinara, and topped with gooey melted mozzarella and parmesan.

The result is a sub that’s crunchy, cheesy, and full of all the good stuff you want in a sandwich.

Why we love this Meatball Sandwich recipe:

• Make-ahead friendly: You can make the meatballs ahead of time and assemble whenever you’re ready to eat!
• Comfort food: This Meatball Sub is the kind of meal that sticks to your ribs with juicy meatballs, marinara sauce, and melty cheese all tucked in a warm, toasted sub roll.
• Easy: This recipe takes an hour tops and is super easy to throw together, perfect for a busy weeknight when you still want something satisfying.

Homemade Meatball Sub Ingredients:

• Fresh bread crumbs (or dried bread crumbs): These help bind the meatballs together. Fresh is best for a soft texture, but dried will work in a pinch!
• Milk or water: Used to soak the bread crumbs and keep the meatballs tender.
• Ground beef: The base of your meatballs. Lean beef is good for less fat, but a little fat will help keep them juicy.
• Ground Italian sausage: Adds flavor and a bit of spice to your meatballs. If you want a milder taste, you can swap it for regular sausage or ground pork.
• Grated Parmesan cheese: This gives your meatballs a nice salty bite and helps them stay together. Freshly grated is best for flavor.
• Egg: Binds everything together and keeps the meatballs from falling apart.
• Italian seasoning: For that classic Italian flavor!
• Marinara sauce: A good jarred marinara will save you time, but you can use homemade if you like!
• Sub buns: The perfect vessel to hold all the goodness! If you’re out of sub buns, any soft sandwich roll or baguette can work. You can also use hoagie rolls or even toasted slices of French bread for a different twist.
• Mozzarella cheese: Melted mozzarella is what makes a Meatball Sub. Freshly shredded mozzarella will melt better than the pre-shredded kind.
• Freshly grated Parmesan cheese: A sprinkle on top to finish it off. 

How to make Italian Meatball Subs:

This is a brief overview of how to make the recipe. Make sure to check out the recipe card for the full list of recipe instructions!

• Mix bread crumbs, milk (or water), ground beef, ground sausage, Parmesan, egg, and seasonings.
• Form into meatballs. You can use a cookie scoop or your hands to scoop out the meat!

• In a large skillet, sear meatballs until browned on all sides.
• Add marinara sauce to the skillet, cover, and simmer until meatballs are cooked through.

• ​Slice buns and toast them with garlic butter if desired.
• Spoon meatballs into toasted buns, top with mozzarella and Parmesan. Bake and enjoy!

Variations and Substitutions

• Add veggies: To bulk up the subs, add some sautéed bell peppers, onions, mushrooms, or spinach into the subs before serving.
• Cheese swaps: If mozzarella isn’t your favorite, provolone or cheddar can work well for a different cheese pull experience. For a sharper flavor, swap Parmesan for pecorino Romano.

How to store leftover Meatball Subs:

Meatball subs are best served immediately, but sometimes leftovers are inevitable. If possible, store meatballs and buns separately.

To store leftover Meatball Subs, wrap them tightly in foil or place them in an airtight container and refrigerate for up to 3 days.

When ready to reheat, bake or air fry at a low temperature to keep the bread from getting dried out on the outside before the inside is warmed through.

Make-ahead option:

You can definitely prep the meatballs and sauce ahead of time! Simply make the meatballs, cook them, and store them in the sauce.

When you’re ready to assemble the subs, just heat the meatballs and sauce, toast the buns, and top them with cheese. You can also freeze the cooked meatballs for up to 3 months, then defrost and heat when ready to use.

Serving suggestions:

Serve your hearty Meatball Sub with a classic caesar salad as a side and some Tiramisu for dessert!

We also love these Air Fryer Green Beans or Easy Broccoli Salad for something green.

More Italian-inspired recipes you’ll love:

• Chicken Parmesan Recipe — that crispy crust is everything!
• Crockpot Lasagna — so easy!
• Chicken Fettuccine Alfredo — this one never misses.
• Creamy Cheese Tortellini — made with just a few ingredients!

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Meatball Sub Recipe

These homemade Meatball Subs are made with juicy meatballs, simmered in marinara sauce, and topped with melty mozzarella cheese. They’re quick to put together, satisfying, and perfect for busy weeknights or a laid-back dinner with family and friends!

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 subs

Calories 840cal

Author Ashley Fehr

Ingredients

Homemade Meatballs

• ¾ cup fresh bread crumbs (or ¼ cup dried)
• 2 tablespoons milk or water
• ½ lb ground beef
• ½ lb ground Italian sausage
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Meatball Subs

• 2 cups marinara sauce
• 4 sub buns
• ¼ cup garlic butter (optional)
• 2 cups freshly shredded mozzarella cheese
• 1 tablespoon freshly grated Parmesan cheese

Instructions

Homemade Meatballs

• Preheat oven to 425 degrees F and line a baking sheet with tin foil — optional but helps with clean up!
• Stir together bread crumbs and milk or water and set aside.
• In a large bowl, combine beef, pork, Parmesan, eggs, Italian seasoning, salt, pepper and soaked bread until just combined — don't overmix!
• Shape into 1½" meatballs (I get about 20 this way) and place 1" apart on the baking sheet.
• Heat a large skillet over medium-high heat and spray with nonstick spray. Add the meatballs and sear in a single layer on each side, about 2 minutes per side. (You can also bake them for 10-12 minutes).
• Add the sauce to the pan, reduce the heat to low and cover. Simmer until a meat thermometer reads at least 160 degrees F in the largest meatballs (a meat thermometer is your best chance at having perfectly cooked meatballs!)

Meatball Subs

• Optional: slice open sub buns and spread with garlic butter. Place in a 9×13" baking dish, open, and toast until lightly golden.
• When buns are toasted, remove from the oven and spoon meatballs into each sub bun.
• Reduce oven temperature to 400 degrees F.
• Top with an equal amount of mozzarella and Parmesan. Return to the oven and bake until warmed and toasted, about 10 minutes. Serve.

Video

Notes

Ingredients and Substitutions:

• Bread crumbs: You’ll need roughly 1 slice bread to make ¾ cup bread crumbs. 
• Ground beef and Italian sausage: you can use lean meat if you’re looking to reduce fat, but they may not be as juicy. You can also substitute the Italian sausage for ground pork. 
• Sub buns: I also love making half size subs on little crusty rolls for the kids!
• Garlic butter: the toasting isn’t necessary, but I do find it takes this sandwich to the next level.

 

Make ahead:

This recipe uses a half recipe of my Classic Homemade Meatballs. You can easily make a full batch and save some in the freezer for another day.

Nutrition

Calories: 840cal | Carbohydrates: 42g | Protein: 44g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 1930mg | Potassium: 773mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1454IU | Vitamin C: 9mg | Calcium: 468mg | Iron: 14mg

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