The Lean Green Bean

Chicken Pesto Pasta

Lindsay — Thu, 06 Nov 2025 05:00:00 +0000

This Chicken Pesto Pasta is an easy and delicious family-friendly dinner recipe that everyone will love! It comes together quickly and is full of flavor!

*Originally published 6/2017. Updated 11/2025*

Hi friends!

I’m excited to share this updated recipe for Chicken Pesto Pasta with you today! It is so easy and flavorful. Truly a dish the whole family can enjoy and I’ve been making it on repeat lately.

Why You’ll Love This Chicken Pesto Pasta

Just a few things to love about this recipe:

It’s quick enough for a weeknight dinner but can also be fancy enough for date night.
It’s easy to customize – you could easily add more veggies! Try dropping some chopped broccoli or green beans in with the pasta for the last few minutes of cooking.
You can add a seasonal spin – Try adding some fresh sweet corn in the summer or some roasted squash in the Fall.
High protein – You’ll get protein from the chicken and you can add even more protein by choosing a higher protein pasta. My kids love Barilla Plus!

Chicken Pesto Pasta Ingredients

For this recipe you’ll need:

Chicken – I use boneless, skinless chicken breasts
Marinade ingredients – oil, red wine vinegar, garlic powder, paprika and salt
Tomatoes – I use grape or cherry tomatoes cut in half
Garlic and butter – for flavor
Heavy cream – to thicken the sauce slightly
Pesto – feel free to use homemade or store-bought
Parmesan – freshly grated!
Pasta – pick your favorite shape!

How To Make Chicken Pesto Pasta

Making this recipe requires just a few simple steps:

Marinate the chicken.
Pan sear the chicken until cooked through and set aside.
Cook the pasta according to package directions.
In the same pan you cooked the chicken in, saute tomatoes, butter and garlic.
Add the cream, pesto and parmesan.
Stir in the cooked pasta and add chicken before serving!

Pesto Pasta Protein Options

This recipe works great with any type of chicken. Feel free to skip pan-searing the chicken and just mix in some leftover baked or grilled chicken, or use shredded rotisserie chicken to make it come together even more quickly!

If you don’t want chicken, you could sub shrimp in the same marinade!

Chicken Pesto Pasta Variations

Here are some easy variations to consider:

Vegetable variations

Feel free to change up the vegetables in this recipe. You could add asparagus, broccoli, green beans, zucchini or even a couple of handfuls of baby spinach!

Gluten-Free Chicken Pesto Pasta

To make this recipe gluten-free, just sub in a gluten-free pasta of your choice. I like Jovial or Tinkayada. The rest of the recipe is naturally gluten-free. Be sure to double-check the pasta if needed.

Creamy Chicken Pesto Pasta

To make this recipe even creamier, try melting in a few ounces of cream cheese when you add the heavy cream and pesto!

Seasonal variations

Try adding peas or asparagus in the spring, roasted squash in the fall and fresh corn, zucchini and/or green beans in the spring.

Healthy Chicken Pesto Pasta

This recipe is already fairly healthy. To add more nutrients, try:

Swapping in whole wheat pasta or a higher protein pasta option
Add more veggies. You can easily add several more servings of vegetables to this recipe!
Cut back on the pesto a little bit and add some fresh basil and cayenne pepper or red pepper flakes for extra flavor.

Easy Chicken Pesto Pasta

To make this dish as easy as possible, grab a rotisserie chicken and skip cooking the chicken. And grab some store-bought pesto vs making your own!

What To Serve with Chicken Pesto Pasta

This pasta dish could be a complete meal on its own but if you’re looking for something to serve with it, try:

Salad! A simple salad would be great. Or try this Loaded Strawberry Spinach Salad or this Mediterranean Chopped Salad.
Garlic bread – Always goes great with pasta! Try this Homemade Garlic Bread.
Side of veggies – You can never have too many! Try Crispy Green Bean Fries, Maple Glazed Carrots or Cheesy Broccoli!

Chicken Pesto Pasta vs Caprese Pasta

Caprese Pasta Salad typically has a base of noodles and includes tomatoes and fresh basil as well, but it often comes with a balsamic dressing and the addition of fresh mozzarella. Here’s a recipe for Caprese Pasta Salad. Chicken pesto pasta has a pesto-based dressing/sauce. You could definitely add fresh mozzarella pearls to the chicken pesto pasta!

Meal Prep Chicken Pesto Pasta and Storage

Can chicken pesto pasta be made ahead of time? Yes! It holds up well and can be stored in the fridge. Just reheat in the microwave when ready to eat.

You can even enjoy this pasta dish warm or cold which makes it a great option to pack for lunch.

Pesto Chicken Pasta Recipe

Here’s how you make it:

Chicken Pesto Pasta

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This Chicken Pesto Pasta is an easy and delicious family-friendly dinner recipe that everyone will love! It comes together quickly and is full of flavor!

Author: Lindsay
Yield: serves 4

Ingredients

For the chicken:

1 – 1.5 pounds boneless, skinless chicken breast, pounded thin
2 Tbsp oil
2 Tbsp red wine vinegar
1 tsp garlic powder
1 tsp paprika
1 tsp salt

For the pasta

2 cups uncooked pasta (shape of your choice)
2 Tbsp butter
3 cloves garlic, minced
1 pint cherry or grape tomatoes, halved
1/2 cup heavy cream
1/2 cup pesto
1/4 cup freshly grated parmesan, plus more for serving
1/2 tsp cayenne pepper or red pepper flakes, optional

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Instructions

In a large Ziploc bag, combine chicken, oil, vinegar, garlic powder, paprika and salt. Shake to combine and let marinate at least 30 minutes, up to overnight.
In a large pan over medium heat, add 1 Tbsp oil and pan sear chicken breasts 3-4 minutes per side until cooked through to a temperature of 165 degrees F.
Remove from pan and set aside.
Cook pasta according to package directions. Reserve 1/4 cup pasta water before draining.
In the same pan you used for the chicken, add butter, garlic and tomatoes and saute over medium heat for 5 minutes.
Turn heat to low and add cream, pesto, parmesan, red pepper and reserved pasta water and stir gently for 2-3 minutes.
Add drained pasta and stir to coat.
Serve with sliced chicken on top or cut up chicken and mix in with the pasta.
Top with fresh parmesan before serving.

So easy, right?!

Chicken Pesto Pasta FAQs

What is the best pasta to use for chicken pesto pasta?

You can use any kind of shape or type of pasta you want for this recipe! Just cook according to package directions! I typically make it with spirals or elbows.

Can I make creamy chicken pesto pasta without heavy cream?

You could try adding in some plain Greek yogurt or cream cheese to add some creaminess to the pasta without heavy cream.

How do I make chicken pesto pasta healthier?

To make this pasta healthier, try using a whole wheat or high protein pasta. You could also try a chickpea-based pasta like Banza. And add some extra vegetables! Green beans, broccoli, asparagus, corn and zucchini would all work well in this recipe. You could saute the corn or zucchini with the tomatoes or toss the green beans, asparagus or broccoli in to cook with the pasta.

Can I use rotisserie chicken in chicken pesto pasta?

Yes! To help this meal come together even more quickly, swap cooking the chicken breasts for just mixing in some rotiserie chicken at the end.

What vegetables go best in chicken pesto pasta?

Lots of vegetables would work well in this recipe. Things that can cook quickly in boiling water like broccoli, cauliflower, green beans or asparagus are great. You could also roast up a tray of your favorite root vegetables like sweet potatoes and mix those in at that end! In the summer, corn and zucchiini are great choices.

Can I make chicken pesto pasta gluten-free?

Yes! To make this recipe gluten-free, use a gluten-free pasta and check to make sure your pesto is gluten-free.

How do I store and reheat chicken pesto pasta?

Store your pasta dish in a glass container in the fridge for up to 4 days. To reheat, simply put in the microwave!

Can I serve chicken pesto pasta cold as pasta salad?

Yes! This pasta can be eaten warm or cold. Reheat if you want or pack it in a lunchbox and enjoy it cold!

Is homemade pesto better than store-bought for chicken pesto pasta?

Either homemade or storebought pesto will work well in this recipe! If you want to make your own, try this Basil Pesto recipe.

Can I make chicken pesto pasta ahead of time for meal prep?

Yes! This pasta dish holds up well in the fridge making it perfect for meal prep. Make it ahead of time and enjoy it for lunch or dinner all week long!

Want more recipes like this? Try:

Enjoy!
–Lindsay–

Grilled Steak and Potato Kabobs

Lindsay — Thu, 08 May 2025 04:00:00 +0000

These Grilled Steak and Potato Kabobs are perfect for a healthy weeknight dinner or your next summer BBQ. A simple marinade adds flavor to the steak and veggies and the potatoes are pre-cooked in the microwave to make grilling quick and easy!

*Originally published 8/2018. Updated 5/2025*

Hi friends!

I’ve got another delicious recipe to share with you guys today: Steak Kabobs with Potatoes. They’re simple enough for a weeknight family dinner but fancy enough for a party or BBQ. Added bonus- they are easy to prep ahead so they’re grill-ready when you are!

I love these grilled steak and potato kabobs because they are easy and super versatile. An easy marinade of oil, vinegar, soy sauce, honey, Worcestershire sauce garlic and onion adds flavor to the meat and veggies and you can choose your favorite veggies to customize the meal to your liking.

Shish kabobs with potatoes

Can you put potatoes on kabobs?

Yes! I think a lot of people overlook potatoes as a vegetable option for kabobs because they take longer to cook than other vegetables but with one simple trick, you can definitely include potatoes in your next kabobs.

How to prep potatoes for kabobs

The trick for potatoes is cooking the potatoes in the microwave before assembling the kabobs so that everything cooks evenly on the grill in just 10 minutes!

You can prep the potatoes earlier in the day or just before you’re ready to assemble the kabobs.

How long to boil potatoes for kabobs

If you’re not excited about using the microwave, you can also boil the potatoes before putting them on the skewers. The boiling time will depend on the size of the potatoes but typically about 3-5 minutes for smaller potatoes and anywhere from 5 to 10 minutes for larger potatoes. You want them to be soft enough that you can easily push the skewer through the potato but not so soft they fall apart on the grill.

Microwaving or parboiling the potatoes before grilling will help you get crispy grilled potatoes on kabobs – crispy on the outside and soft on the inside!

Best type of potatoes for kabobs

You can use naturally small potatoes like those from the Little Potato Company or choose larger yellow or red potatoes and cut them into chunks. I wouldn’t recommend russet potatoes.

These grilled steak and potato kabobs are perfect for getting your kids in the kitchen with you! My kids had fun piercing holes in the potatoes before microwaving and threading everything onto the skewers. My oldest also helped me chop the veggies – zucchini is especially good for younger kids to practice cutting – and mix the ingredients for the marinade.

If you microwave the potatoes ahead of time and let them cool, the kids can also help you assemble the skewers. For more kids in the kitchen tips check out my Ultimate Guide to Teaching Kids To Cook!

What To Serve with Steak and Potato Kabobs

These kabobs pair perfectly with salad of any kind! Try:

Or just serve up a bed of lettuce and use the kabobs as your salad toppings!

Grilled Steak and Potato Kabobs Recipe

Here are your directions:

Grilled Steak and Potato Kabobs

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Author: Lindsay

Ingredients

1.5 pounds Certified Angus Beef® brand top sirloin steak
1/3 cup avocado oil (olive/canola oil also works)
1/2 cup red wine vinegar
1/4 cup soy sauce
2 Tbsp honey
2 Tbsp Worcestershire sauce
1/2 small onion, diced
3 cloves garlic, minced
1 red bell pepper
1 small zucchini
16 baby red or yellow potatoes
3 slices thick cut bacon, cut in half

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Instructions

Cut steaks into 10-12 large chunks. (Try to make them similar sizes so they’ll cook evenly)
Cut the pepper and zucchini into chunks as well.
Combine steak and vegetables in a large resealable bag.
In a small bowl, combine oil, vinegar, soy sauce, honey, Worcestershire, garlic and onion and stir to combine.
Pour marinade into bag, shake well and refrigerate overnight.
Pierce potatoes with a knife or fork, place in a microwave-safe bowl and toss with a little oil.
Microwave 3-4 minutes or until potatoes pierce easily with a knife. Let cool at least 10 minutes.
Discard marinade.
Thread skewers with steak, peppers, zucchini, bacon and potatoes.
Grill over medium heat for 8-10 minutes, flipping once.

So easy, right?? Here’s a temperature guide to follow depending how you like your steak cooked.

Grilled Steak and Potato Kabobs FAQs

Do you need to precook potatoes for kabobs? Can I use raw potatoes on kabobs?

Yes you need to precook the potatoes in some way before using them on kabobs. Potatoes take a much longer time to cook than steak and other vegetables so if you don’t cook them ahead of time, they will still be hard and only partially cooked when everything else is done. It will also be very hard to get skewers through raw potatoes.

Can I bake steak and potato kabobs in the oven?

Yes! You can easily prepare these grilled steak and potato kabobs in the oven. Try baking at 400 degrees F for 10 minutes or so. You can also separate your kabobs and do some all steak and some all veggies so that you can bake them for different amounts of time if you’re worried about overcooking the steak in the oven.

What marinades work best for steak and potato kabobs?

I like the one in this grilled steak and potato kabobs recipe But if you want other ideas check out Steak Kabobs with Potatoes or these Steak and Potato Skewers with Chimichurri.

Can you make vegetarian kabobs with just veggies and potatoes?

Yes! Feel free to leave out the steak in this recipe! Or even sub it for another protein like chicken or shrimp.

Are steak and potato kabobs good for meal prep? How do you store kabobs?

Yes! These can easily be made ahead of time. Once they’re cooked, remove from the skewers and store the steak and veggie mixture in a glass tupperware container.

Can you reheat steak and potato kabobs?

Yes. You can eat the leftovers cold or reheat in the microwave or air fryer.

How do I keep potatoes from falling off skewers on the grill?

The trick is to cook the potatoes just long enough that you can thread them on the skewers. If you overcook them, they will be too crumbly on the inside and will fall apart on the grill.

Be sure to let me know if you try this grilled steak and potato kabobs recipe!

Summer Grilling Recipes

Want more summer grilling recipes? Try one of these:

Enjoy!
–Lindsay–

Mediterranean Chopped Salad

Lindsay — Thu, 30 Jan 2025 19:25:07 +0000

This Mediterranean Chopped Salad is perfect for lunch or dinner and a great way to repurpose leftover chicken! Let the veggies marinate and toss with lettuce just before serving!

Hi friend!

I’ve got an easy new salad recipe for you this week. This Mediterranean Chopped Salad is perfect for food prep and full of flavor. You can chop and mix the vegetables with the chickpeas, chicken and dressing to let the flavors develop and then toss with lettuce right before serving to keep it from getting soggy!

It’s a light, flavorful, Mediterranean-inspired meal that’s perfect for everything from a busy weeknight dinner to a holiday gathering.

Mediterranean Chopped Salad with Chickpeas

While I include chicken in this recipe, you could easily keep this vegetarian by omitting the chickpeas and doubling the chickpeas in the recipe.

Chickpeas are an affordable pantry staple and a great source of plant-based protein and fiber. They’re also a great source of many nutrients including magnesium and potassium. In addition, they’re a great source of iron!

If you’re looking for other recipes using chickpeas, try:

Chopped Mediterranean Salad Recipe Ingredients

This salad comes to life with just a few basic ingredients. You’ll need:

Tomatoes – grape or cherry tomatoes that can be easily quartered work well for this recipe
English cucumber – different than a traditional cucumber because it’s less watery. If you can only find regular cucumbers, slice in half lengthwise and scoop out the seeds before dicing.
Chickpeas – if you don’t like them, try swapping in great northern beans
Red onion – you can slice and soak in water for a few minutes before dicing to help make the flavor more mild
Bell pepper – red is my favorite but you could use yellow or orange as well
Feta – crumbled feta adds great flavor
Olives- optional. Feel free to leave them out if you don’t like them
Chicken- any kind of cooked chicken will do. Use up leftovers, grab a rotisserie chicken or cook some in the air fryer and dice it up!
Romaine lettuce – take the time to chop it up into small pieces so it mixes will with all the chopped veggies
Avocado – save this to add just before serving!

For the dressing you just need to combine a few pantry staples like oil, red wine vinegar, lemon juice, dijon mustard and a few spices, plus a little honey or maple syrup for sweetness.

How To Make Chopped Mediterranean Chicken Salad

Making this salad requires just a few simple steps and a lot of the work can be done ahead of time!

It tastes best when the chopped veggies, chickpeas and chicken have time to marinate in the dressing so feel free to chop and combine these ingredients a day ahead of time and let them sit in the fridge.

Chop the veggies and mix with drained chickpeas, cooked chicken, feta and olives.

Combine all of the dressing ingredients and shake well. Pour over the veggie mixture.

When ready to serve, toss in a large bowl with the finely chopped lettuce and add avocado.

Chopped Mediterranean Chickpea Salad Variations

Mediterranean Chopped Salad Sandwich Pitas

The finely diced parts of this salad might make it difficult to eat as a traditional sandwich but it would work really well in a wrap or pita pocket!

Mediterranean Chopped Salad with Roasted Red Pepper Dressing

If you’re looking for a change from the oil and vinegar dressing for this salad, it would be great with a red pepper dressing as well. Try one of these:

Thin out this Spicy Red Pepper Feta Dip to use as a dressing
Roasted Red Pepper Vinaigrette
Mediterranean Chopped Salad with Roasted Red Pepper Dressing

Chopped Mediterranean Chickpea Salad Bowl

If you want to make this more of a grain bowl, skip the lettuce and serve over rice, quinoa or farro! Or keep the lettuce and simply add your favorite grain to the mix!

Vegan Chopped Mediterranean Salad

To make this recipe vegan, leave out the chicken. You could add extra chickpeas or even toss in some crispy marinated tofu. Try this recipe for The Best Vegan Greek Tofu.

Easy Mediterranean Chopped Salad Recipe

Here’s how to make it:

Mediterranean Chopped Salad

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This Mediterranean Chopped Salad is perfect for lunch or dinner and a great way to repurpose leftover chicken! Let the veggies marinate and toss with lettuce just before serving!

Author: Lindsay

Ingredients

For the salad:

1 pint cherry or grape tomatoes, quartered
half an English cucumber (more if desired)
1/2 a medium red onion, diced (approx 1 cup)
1 red bell pepper, diced
1 (14.5) oz can chickpeas, drained
1/2 cup crumbled feta
1/4 cup fresh parsley, chopped
2 oz can sliced black olives, optional
1 pound cooked chicken, diced
6 cups Romaine lettuce, finely chopped
1 medium avocado, diced

For the dressing:

1/4 cup oil (I use avocado oil)
1/4 cup red wine vinegar
juice from half a lemon
2– 3 tsp dijon mustard
1/2 tsp oregano
1/4 tsp salt
1/4 tsp garlic powder
1 – 2 tsp maple syrup or honey (to taste)

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Instructions

Place diced tomatoes, cucumber, red onion, bell pepper, chickpeas, feta, fresh parsley, olives and chicken in a large bowl or container.
Combine all dressing ingredients in a glass jar with a lid and shake until well combined.
Pour over the veggie and chicken mixture and let marinate at least an hour, up to overnight.
When ready to serve, pour the mixture over the lettuce and toss well. Top with avocado and serve.

Chopped Salad Mediterranean FAQs

Is this Chopped Mediterranean Salad gluten-free?

Yes! Just leave off the crusty bread it is served with. This salad recipe is gluten-free as written.

How to store this chopped Mediterranean salad?

If you think you’ll have leftovers, I would not mix all the veggies and chicken mixture with the lettuce. Storing them together with cause the lettuce to get soggy.

However the veggies, chicken and chickpeas can be mixed ahead of time so feel free to prepare in advance and just store separately from the lettuce until ready to serve.

Is this better than an organic Mediterranean chopped salad kit?

I think so When you make it homemade you have total control over the ingredients, freshness, dressing type etc. But if you’re in a pinch and craving something similar, try this Mediterranean Crunch Chopped Salad Kit from Taylor Farms.

How can I make this a more Mediterranean crunch chopped salad?

To up the crunch factor, try adding chopped walnuts or slivered almonds. You could also mix in some coleslaw or chopped cabbage for additional crunch! You could also add pepperoncini and extra olives for more flavor.

More Mediterranean Recipes

Want more Mediterranean-inspired recipes? Try one of these:

Enjoy!
–Lindsay–

Spicy Shrimp Tacos

Lindsay — Fri, 24 Jan 2025 05:00:00 +0000

Try these spicy shrimp tacos for a quick weeknight dinner. Full of spicy shrimp, cabbage slaw and a flavorful avocado cilantro sauce, this recipe works for tacos, bowls and more!

*Originally published 3/2015. Updated 1/2025.*

Hi friends!

If you’re stuck in a weeknight dinner rut, you’ve gotta try these Spicy Shrimp Tacos! We eat tacos about once a week here and although chicken and ground turkey are our staples, it’s always fun to change it up with a shrimp version.

Spicy Shrimp Tacos with Avocado Crema

These tacos are the perfect blend of spicy and refreshing. They pair spicy shrimp with a crunchy slaw and a flavorful cilantro avocado sauce that you can toss the slaw in as well as drizzle over the top of the tacos.

Spicy Shrimp Taco Variations

Spicy Slaw for Shrimp Tacos // Spicy Crema for Shrimp Tacos

I keep the slaw for these tacos super basic by just tossing chopped cabbage in a simple homemade avocado cilantro crema. To make it even easier you can skip the chopping by buying bagged coleslaw.

If you don’t get enough spice from the shrimp, try adding a jalapeno to the avocado crema to add some extra spice when you toss the slaw in it.

How To Make Spicy Mayo for Shrimp Tacos

If you’re not in love with the cilantro avocado flavor, you could try making a simple spicy mayo to toss the slaw in. Here’s an easy recipe for simple Spicy Mayo.

Spicy Shrimp Tacos with Mango Salsa

If you haven’t tried it yet, shrimp and mango make a great pair. Try topping these tacos with a Fresh Mango Salsa or this Avocado Cucumber Salsa with Pineapple would be great as well.

If you’re not a fan of fruit-based salsa, just keep it simple and top with some homemade pico de gallo.

Ingredients for Spicy Shrimp Tacos with Cilantro Lime Slaw

This recipe has a few parts:

Shrimp marinade – a mix of a little oil and lime juice and spices like cumin, chili powder, garlic powder, cayenne pepper and salt.
Crema – a mix of plain Greek yogurt, avocado, cilantro, lime juice, salt, green onions and jalapeno.
Cabbage – to toss in the crema
Pico de gallo
Cotija cheese – or your favorite cheese
Tortillas

How To Make Healthy Spicy Shrimp Tacos

To make the tacos:

Marinade the shrimp with lime juice and spices.
Make the crema by combining yogurt, avocado, cilantro, lime juice, salt, garlic powder and jalapeno. Taste and then mix in green onions.
Toss the cabbage in some of the crema.
Assemble the tacos with slaw, shrimp, pico de gallo, crema and cheese.

Spicy Shrimp Tacos Recipe

Here’s how you make them:

Spicy Shrimp Tacos

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Try these spicy shrimp tacos for a quick weeknight dinner. Full of spicy shrimp, cabbage slaw and a flavorful avocado cilantro sauce, this recipe works for tacos, bowls and more!

Author: Lindsay

Ingredients

For the shrimp

1 pound shrimp (fresh or thawed from frozen, shells removed)
1 Tbsp oil
juice from 1/2 a lime
2 tsp chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp salt

For the avocado crema:

1/2 cup plain yogurt
1 medium avocado
1/2 cup cilantro leaves, loosely packed
juice from 1 lime
1/2 tsp salt
1/4 – 1/2 tsp garlic powder
1 jalapeno, minced
1/2 cup green onion, sliced

For the tacos

3 cups sliced/chopped green cabbage
pico de gallo
cotija cheese
tortillas

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Instructions

Place shrimp in a Ziploc bag with oil and lime juice.
In a small bowl, combine spices and add to ziploc bag.
Toss to coat and let marinate for 30-60 min.
In a small food processor, combine yogurt, avocado, cilantro, lime juice, salt, garlic powder and jalapeno and process until smooth.
Taste and adjust seasonings, then add green onion and pulse a few times to mix.
Toss cabbage in about 3/4 of crema and reserve the rest.
Saute shrimp in a large pan over medium heat for about 5 minutes or until cooked.
Add slaw to tortillas, top with shrimp and top with pico de gallo, crema and cotija cheese and serve.

Notes

*I like 50-60 count shrimp because they’re smaller and good for tacos but you can use any size

Spicy Shrimp Tacos FAQs

Could you serve spicy shrimp tacos with creamy corn salad?

Yes! If you’re looking for a corn-based side dish, this Mexican Street Corn Dip would be perfect! Or serve it with some Hot Taco Layer Dip , Baked Ranch Chicken Taquitos or a Kale and White Bean Salad.

How to store spicy shrimp tacos?

You can choose to pre-mix the slaw with the avocado crema or store them separately and mix before serving. I’ve found that coleslaw is pretty hearty and holds up well when tossed with the crema for several days.

Can I make this a spicy grilled shrimp tacos recipe?

Absolutely. If you don’t want to cook the shrimp in a pan, you could cook them on a Blackstone or thread them onto skewers and cook them on the grill.

How to make low carb spicy shrimp tacos?

If you’re looking to make these lower carb, serve all the components in a bowl with just a few tortilla chips crumbled over the top. Or try them as lettuce wraps! You could also choose a lower-carb tortilla option.

Enjoy!
–Lindsay–

Red Lentil Dal {Instant Pot / Stove Top}

Lindsay — Fri, 17 Jan 2025 11:23:08 +0000

This Instant Pot red lentil dal can also be made on the stovetop. It’s an easy vegan dinner recipe that’s full of flavor. Serve with a side of rice, naan, and a side salad!

Hi friends!

I’ve got a warm and comforting vegan recipe to share with you today! It’s made with simple ingredients but packed with flavor thanks to all of the spices.

Added bonus- the flavor develops as it sits, making it perfect for leftovers.

What Is Red Lentil Dal?

Red lentils are also known as masoor dal. Red lentils are split and have their outer skin removed which means they cook very quickly and don’t need to be soaked prior to cooking.

The term dal is typically used when lentils are split and when they are turned into a soup or stew.

Red Lentil Dal Nutrition // Red Lentil Dal Health Benefits

Red lentils are a great source of plant-based protein. They’re also high in fiber and can help you meet your daily fiber goals. In addition, lentils are a good source of iron, potassium, and manganese.

Red Lentil Dal Water Ratio

The typical ratio for cooking red lentils is 1 cup lentils to 3 cups water or broth.

Red Lentil Dal Variations

Red Lentil Dal No Coconut Milk

Can you make this recipe without coconut milk? Yes! If you’re not a fan of coconut milk, you can leave it out. You’ll just need to add some more broth until you achieve your desired consistency.

Red Lentil Dal with Vegetables

I make this recipe with carrots and tomatoes, but the beauty of this recipe is that it’s super flexible. You could easily add more vegetables like cabbage, peas, green beans etc if you want to!

Spicy Red Lentil Dal

To make this lentil dish spicier, feel free to add some cayenne pepper, a diced jalapeno or serrano pepper, or even some dried red chili peppers.

Red Lentil Dal Ingredient Substitutions

If you don’t like spinach, you can leave it out or try substituting kale. If you don’t have garam marsala, try curry powder. If you don’t have turmeric, you can add a little extra cumin as well as some paprika or sub-curry powder.

How To Cook Red Lentil Dal

Instant Pot Red Lentil Dal

This recipe works really well in the Instant Pot. Just use the saute function initially, then add the bulk of the ingredients and cook for 10 minutes, and then release the pressure after 5 minutes and add the remaining ingredients.

Stove Top Red Lentil Dal

You can also easily make this recipe in a Dutch oven on the stovetop, and it cooks in about the same amount of time.

Slow Cooker Red Lentil Dal

Personally, I don’t think this recipe works great in the slow cooker. I prefer it to have a little texture and have found if it cooks too long, the lentils totally break down, and it becomes more like a soup.

You could try it if you want to, but you may need to keep an eye on it the first time you cook it to make sure it doesn’t require any extra liquid. You would need to cook on low for 6 hours or so, and I would add the coconut milk at the beginning instead of the end.

Vegan Red Lentil Dal Ingredients

This recipe is really simple and requires just a few pantry ingredients. The only thing you may need to do is stock your spice cabinet if you don’t frequently cook Indian cuisine. You’ll need:

Red Lentils – Their red color makes these easy to find at most grocery stores.
Garlic and onion – Add tons of flavor
Fresh ginger – Peel the skin off and finely mince just like garlic. Or use garlic paste.
Broth – I use vegetable broth for this recipe
Carrots- Dice them fairly small, so they cook along with the lentils. They help add some texture to the dish.
Coconut milk –
Diced tomatoes
Baby spinach – stir this into the hot dish a few minutes before serving and the heat from the dish will help it wilt

How To Make Red Lentil Dal

To make the red lentil dal, you’re going to saute the garlic, onions, carrots, and ginger with spices for a few minutes, then add the lentils and broth.

Bring to a boil and let simmer or cook in the instant pot. After the lentils are cooked, stir in the tomatoes, spinach, salt and sugar.

Serve over rice with some naan! Delicious!

Best Simple Red Lentil Dal Recipe

Red Lentil Dal {Instant Pot/Stove Top}

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This Instant pot red lentil dal can also be made on the stove top. It’s an easy vegan dinner recipe that’s full of flavor. Serve with a side of rice, naan and a side salad!

Author: Lindsay

Ingredients

1 Tbsp oil
1 c diced onion
1.5 cup finely diced carrots
4 cloves garlic, minced
1 tsp garam marsala
1 tsp paprika
1 tsp cumin
1 tsp turmeric
1/2 – 1 tsp cayenne, optional to taste
1 Tbsp fresh ginger, peeled and minced
1 cup red lentils
3 cups vegetable broth
1 (15 oz) can diced tomatoes, drained
1 can coconut milk
juice from 1/2 a lemon
1 tsp sugar
1 tsp salt, more to taste
5 to 10 oz fresh baby spinach, half to full bag depending on preference

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Instructions

Instant Pot:

Set Instant pot to saute and add oil, onion, carrot, garlic, ginger and spices (except salt and sugar).
Saute for 5 minutes
Add red lentils and broth.
Use manual cook button to set time to 5 minutes.
Let pressure release naturally for 5 minutes, then release manually.
Stir in tomatoes, coconut milk, lemon juice, salt, sugar and spinach and let simmer 5 minutes.
Serve!

Stove top:

Heat oil in a large Dutch oven. Add onion, garlic, carrot, ginger and spices (except salt and sugar) amd saute over medium heat for 5 minutes.
Add lentils and broth. Bring to a boil, then reduce heat to a simmer for 15 minutes.
Add remaining ingredients and cook 5 more minutes.
Serve!

Easy Vegan Red Lentil Dal FAQs

How to store red lentil dal?

Cool and store in a glass container in the fridge for up to 4 days.

What’s the best way to reheat red lentil dal?

You can reheat your dal in a pan on the stovetop or microwave.

Can you freeze red lentil dal?

Yes! Cool completely, then transfer to a freezer-safe container like Souper Cubes and freeze (affiliate link). You can defrost it in the microwave, on the stove, or in the refrigerator.

Want more lentil recipes? Try:

Easy Vegan Red Lentil Dal

Enjoy!
–Lindsay–

Easy Fish Chowder

Lindsay — Mon, 09 Dec 2024 05:00:00 +0000

This Easy Fish Chowder recipe tastes better the longer it sits! Make a big pot over the weekend and enjoy for lunch or dinner all week!

*Originally published Sept 2016. Updated Dec 2024*

This easy fish chowder is a simple, budget-friendly meal that’s perfect for lunch or dinner. It’s healthy, nutritious and great for meal prep.

Hi Friends!

Have you ever spent time looking for the best of all fish chowder recipes? This is it. I’ve been eating it since I was a little girl and now make it often for my own family.

My Maine Fish Chowder Recipe

Every summer while I was growing up, my mom, sister and I would head out to Maine to spend a couple of weeks with my aunt. Aside from fresh Maine lobster and hot dogs, both of which don’t involve a whole lot of cooking, the one thing we ate every year on this trip was this simple fish chowder.

One of my biggest contributions as a kid was always standing over the sink peeling the potatoes…but aside from that and chopping up potatoes, onion and bacon, that’s really all there is to it!

Why You’ll Love This Quick and Easy Fish Chowder Recipe

Budget-friendly – made with just 7 affordable ingredients
Perfect for meal prep – it tastes better the longer it sits
Works with any white fish, not just haddock – I often use cod
Skip the oyster crackers on top and this chowder is gluten-free

This simple fish chowder recipe is beginner-friendly and requires minimal ingredients. It’s also easy to customize. If you want to throw in some extra veggies, feel free! Want to add more seafood? You could definitely add shrimp, clams etc.

Easy Fish Chowder Ingredients

Here’s the basic list of ingredients for this recipe:

Bacon – just a few slices adds a lot of flavor
Onion – I often sub sliced leeks for onions so feel free to do that!
Potatoes- You can use peeled white potatoes, or feel free to sub yellow or red potatoes with the skin on if you prefer
Broth – chicken or vegetable broth both work
Fish – You want a mild white fish. Haddock is my favorite but can be hard to find so I often use cod
Old Bay – A crucial ingredient for the chowder flavor!

Simple Fish Chowder with Step by Step Directions

To make the chowder, just follow a few simple steps:

Saute the bacon, onions and potatoes.
Add broth, spices and fish.
Stir in milk or cream and serve!

Mom hack – I often use half cream, half 2% milk. It adds that creamy flavor without it tasting overly rich!

What should I serve with fish chowder?

This is a hearty soup that makes a great meal all on it’s own. Don’t forget to top with oyster crackers or serve with some crusty bread for dipping.

You could easily pair with a side salad for a nice balanced meal!

What is chowder? What makes chowder different than soup?

Traditionally, chowder is thicker, richer and creamier than most soups. Chowder broth is often thickened with flour and cream, although this recipe does not use any flour.

What are the different types of chowder?

Manhattan clam chowder is easily recognizable because it uses a tomato-based broth.
New England clam chowder is more popular. It is made with a thick and creamy white broth and usually contains a mix of clams, potatoes, bacon and celery.
Long Island clam chowder is made with a creamy tomato-based broth.
Rhode Island clam chowder is similar to New England versions but with a much thinner broth that isn’t creamy.
Seafood chowder or fish chowder typically contains fish or a mix of shrimp ,fish and other seafood instead of just clams.

Can I use seafood instead of fish? What are the easy seafood chowder ingredients?

Yes! If you’re making this chowder, consider this a base recipe. Use the same ingredient list but feel free to add in some clams, mussels, shrimp etc if you prefer those!

Easy Fish Chowder Recipe

Here’s how you make this super easy fish chowder:

Easy Fish Chowder Recipe

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4.9 from 8 reviews

This Easy Fish Chowder tastes better than longer it sits! Make a big pot over the weekend and enjoy for lunch or dinner all week!

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Serves 4-6

Ingredients

1 Tbsp oil
3 slices bacon, diced
2/3 cup diced onion
2 medium white potatoes, peeled and diced
2 c chicken or vegetable broth
1.5 – 2 pounds Haddock (or cod) fillets, skin removed
1–2 tsp Old Bay
salt and pepper, to taste
3 cups 2% milk, whole milk or half & half

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Instructions

Heat oil in a large pot or dutch oven over medium heat. Saute bacon, onion and potatoes for 10 minutes, stirring frequently.
Add broth and lay fish on top of potatoes in pot. (Don’t worry about cutting it up. It will flake apart when cooked)
Add the Old Bay, salt and pepper. Bring the mixture to a boil, reduce heat to medium, cover and cook until fish and potatoes are cooked through, about 10 minutes. Use a spatula to break the fish into chunks.
Reduce the heat and add the milk or half and half. Heat through but don’t boil.

Fish Chowder FAQs

What fish is good for chowder? Can I make this fish chowder with cod?

We always used haddock when we made it growing up but it turns out that can be hard to find here in Ohio so I typically use cod and it works great. Really any thick, meaty white fish should work great!

Should I use fish stock?

This recipe does not use fish stock. You could substitute some or all of the chicken broth for fish stock if you want to but it isn’t necessary.

Can I freeze fish chowder?

While this isn’t my absolute favorite dish to freeze, it can be frozen. Make sure it is cooled completely and be aware that the texture might change slightly when it’s reheated. To minimize this, reheat very slowly at a low temperature.

Is this a healthy fish chowder? Is it better to use heavy cream or milk?

Yes, this soup is overall fairly healthy. Whether to finish with heavy cream or milk is a personal preference. I most often ate it with heavy cream growing up and I most often make it with 2% milk now as an adult. The heavy cream or whole milk will give it a much richer taste and make the broth more white and creamy.

I use 2% milk and the broth is not quite as thick but ends up being the perfect richness for me.

What is Old Bay Seasoning?

Old Bay is a pre-mixed seasoning blend that’s made with a mix of celery salt, peppers, paprika and other spices. It’s a very distinct flavor and when a recipe calls for it, I tend to use it without substitute to achieve the desired flavor.

Do I have to make fish chowder with bacon?

The bacon is optional but I personally think it adds a ton of flavor to the soup. With so few ingredients, the bacon flavor can really shine through and pairs well with hearty white fish and potatoes.

Is this easy fish chowder gluten-free?

Yes. This recipe is gluten-free as written as long as you get gluten-free oyster crackers if needed.

How can I turn this into a simple fish soup? What about dairy-free fish chowder?

To make this a fish soup recipe, leave out the cream/milk at the end and add some extra veggies! This would essentially make it a dairy-free fish chowder. Or you could try subbing almond milk or coconut milk for the milk/heavy cream for a dairy-free version.

Also, note I garnished mine with extra bacon and some parsley for photos but that’s definitely not required. Turns out soup made with white fish, white potatoes and milk/cream really isn’t that visually appealing…but luckily it doesn’t impact the taste!

Looking for other soup recipes? Try these:

This easy, affordable fish chowder is perfect for meal prep and makes a great dinner for busy families!

Enjoy!
–Lindsay–

Crockpot Chicken Taco Soup

Lindsay — Sat, 23 Nov 2024 15:00:00 +0000

This Crockpot Chicken Taco Soup is easy to make, hearty and filling. It’s freezer-friendly and tastes even better as leftovers.

Hi friends!

If the cold weather is here to stay where you are, you have to try this Crockpot Chicken Taco Soup.

Chicken is my protein of choice for this recipe because you don’t have to cook it ahead of time like you do with ground meats. This recipe is also a great way to repurpose chicken that you’ve already cooked when you’re looking for a new meal idea mid-week.

Ingredients For Chicken Taco Soup

Most of the ingredients you need for this soup can probably be found in your pantry! Gather up:

Onion and bell pepper
Fire-roasted tomatoes – these add extra flavor but if you don’t have them, regular diced tomatoes or even Rotel is fine!
Black beans
Green chilis – Mild works fine but feel free to use hot to add a little extra spice
Corn
Chicken – I use boneless, skinless chicken breast
Broth- Chicken or vegetable broth are both great
Spices- Be generous with your seasonings – we use a mix of cumin, paprika, chili powder, garlic powder and salt but you could also use taco seasoning in a pinch
Toppings – tons of options including things like fresh jalapenos, shredded cheese, tortilla chips, fresh cilantro, sour cream and more!

How To Make Chicken Taco Soup in Slow Cooker

Making this soup couldn’t be easier:

Chop pepper and onion.
Add to slow cooker along with remaining ingredients.
Cook on low 6-8 hours.
Shred the chicken and return to the soup.
Serve with your favorite toppings

Easy Chicken Taco Soup Recipe

Here’s the exact recipe I use:

Crockpot Chicken Taco Soup

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This Crockpot Chicken Taco Soup is easy to make, hearty and filling. It’s freezer-friendly and tastes even better as leftovers.

Author: Lindsay
Yield: serves 4 – 6

Ingredients

3/4 cup diced onion
1 red bell pepper, diced
1 (14.5 oz) can fire roasted tomatoes, drained
1 (14.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can corn, drained and rinsed
2 (4 oz) cans green chilis
1.5 pounds boneless, skinless chicken breast
1 quart chicken broth
1 Tbsp cumin
2 tsp paprika
2 tsp chili powder
1 tsp salt
1 tsp garlic powder
Optional toppings: shredded cheese, fresh squeezed lime juice, fresh cilantro, diced avcoado, tortilla chips

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Instructions

Combine all ingredients except optional toppings in the slow cooker.
Cook on low 6-8 hours.
Shred chicken and mix well.
Serve with your favorite toppings!

Easy Crockpot Chicken Taco Soup FAQs

Can I make this instant pot chicken taco soup?

Yes! To make this in the instant pot, use the same ingredients. Cook using manual mode for 15 minutes, let it release naturally, then shred the chicken and serve.

Is this a 7-can chicken taco soup recipe?

This particular recipe only uses 5 cans but you could always add an extra can of beans or tomatoes if you wanted to!

Can I make this creamy chicken taco soup?

To make this creamy, I would add 4 oz of cream cheese! Just toss it in with all the other ingredients, or try this recipe: Slow Cooker Creamy Mexican Chicken.

What if I don’t have all of those spices?

You can sub 2 -3 Tbsp of taco seasoning. Start with 2, then taste at the end and add more if desired! You could also add some jalapenos or cayenne pepper for spice.

What if I want more taco soup ideas? Can I use ground beef or turkey?

If you’re looking for more options, try one of these recipes:

Simple Crockpot Chicken Taco Soup

Easy Crockpot Chicken Recipes

Want more chicken recipes for the crockpot and instant pot? Try:

And if you’re a beef-lover, try this Crockpot French Dip.

Enjoy!
–Lindsay–

Instant Pot Vegetarian Lasagna Soup

Lindsay — Sun, 10 Nov 2024 05:00:00 +0000

This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!

*Originally published 1/2018. Updated 11/2024*

Hi friends!

Let’s talk about this Instant Pot Lasagna Soup! It’s all the goodness of lasagna without all the time spent layering! For this version, we’re using lentils- one of my favorite vegetarian protein sources. They cook quickly and don’t have a strong flavor.

If you’re looking to transition more plant-based meals, one of my favorite places to start is by replacing ground meat with lentils. They are similar in size and shape to crumbles of cooked ground meat and pairing them with finely diced mushrooms can help add a bit of heartier/meatier texture.

Here are some other lentil recipes to try:

Instant Pot Lasagna Soup

Lasagna soup is just as it sounds – all the goodness of lasagna, in soup form…so you don’t have to worry about cooking, layering, putting in the oven, etc. Just dump everything in a big pot and voila! When I served this to my husband, he said he definitely couldn’t tell it was meat-free, which I think is the goal for a lot of people serving plant-based meals to meat-eaters.

Best Lasagna Soup Recipe Ingredients

To make this soup you just need a few basic ingredients:

Lentils – start with dry brown or green lentils.
Onion & garlic – adds flavor
Mushrooms – add a bit more “meaty” texture”. I typically use baby portobello but white mushrooms are fine too.
Chopped frozen spinach – no need to thaw ahead of time. You can also skip this and mix in fresh baby spinach after cooking
Lasagna noodles – break them into a pieces before adding them to the pot
Pasta sauce – use your favorite!
Broth – vegetable broth to keep it vegetarian or chicken broth is fine too
Cheese – I use ricotta and shredded mozzarella. You could also mix in some freshly grated parmesan at the end

How To Make Lasagna Soup

Making this soup in the instant pot really couldn’t be easier:

Add all the ingredients to the Instant pot except the shredded mozzarella cheese.
Cook for 8 minutes.
Release the pressure, stir in the shredded cheese and serve!

Easy Recipe For Lasagna Soup

So here’s how you make the Instant Pot vegetarian version:

Instant Pot Vegetarian Lasagna Soup

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5 from 4 reviews

This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!

Author: Lindsay
Prep Time: 5 min
Cook Time: 8 min
Total Time: 13 minutes
Yield: serves 4-6

Ingredients

2/3 cup dry lentils
1/2 cup diced onion
1.5 cup finely diced mushrooms (i use baby portabello)
2–3 cloves garlic, minced
8 oz chopped frozen spinach
7 uncooked lasagna noodles, broken into pieces
24 oz jar pasta sauce
1 quart vegetable broth (low-sodium)
1 cup ricotta cheese
1 tsp oregano
2 Tbsp fresh parsley, minced
1/2 tsp salt (or more to taste)
1–2 cups shredded mozzarella cheese

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Instructions

Combine all ingredients except shredded mozzarella in the Instant Pot.
Use the manual (or pressure cook) button to cook for 8 minutes.
Use manual or quick release, stir in shredded cheese and serve.

Pretty easy right?

Instant Pot Vegetarian Lasagna Soup FAQs

Can you make one pot lasagna soup on the stovetop?

Yes! This recipe can be made on the stovetop. Just add the ingredients, bring to a boil, then simmer for about 15 minutes before stirring in the shredded mozzarella.

If you’re looking for a meat-based one pot lasagna soup, try:

Can you make slow-cooked lasagna soup? Do you have a Slow Cooker Lasagna Soup recipe?

Yes! Lasagna soup works great in the slow cooker! Although I haven’t tried it, you could probably use this exact recipe in the slow cooker and just cook on low for 8 hours. But if you’re looking for a recipe specifically tested for the slow cooker, try:

Can you make lasagna soup vegan?

To make this soup vegan, you need to use vegan cheese. You can try storebought or make you’re own using a recipe like this Vegan Ricotta. You’ll also need vegan mozzarella – try Follow Your Heart or Violife.

What is white chicken lasagna soup?

White lasagna uses a bechamel sauce made of butter, flour and milk instead of a red sauce like a traditional lasagna. It typically pairs better with chicken than ground meat but you can use it with either. Here are a few recipes for white lasagna:

Is this healthy lasagna soup?

Yes! This instant pot vegetarian lasagna soup is packed with protein, fiber and vegetables and makes a great complete meal on its own. Pair it with a side salad and some crusty bread for an even more robust dinner!

How do I make a more creamy lasagna soup?

Two options for making this soup even creamier – add more cheese or stir in up to a cup of heavy cream before serving!

What’s the best lasagna soup recipe using ground meat?

To make this recipe using ground meat, use the saute function of the instant pot to cook the meat first and drain off any grease. Then add remaining ingredients and cook as directed.

Recipe for Instant Pot Vegetarian Lasagna Soup

Want more Instant Pot recipes? Check out my Instant Pot Recipe Archives here.

And if you try this in the slow cooker, be sure to let me know how it goes!

Enjoy!

Fresh Green Bean Casserole

Lindsay — Mon, 28 Oct 2024 04:00:00 +0000

This Fresh Green Bean Casserole is the perfect Thanksgiving side dish. Made with homemade cream of mushroom soup and pancetta, it’s full of flavor and easy to make!

*Originally published 11/2013. Updated 10/2024*

Hi friend!
It’s hard to believe it’s almost Thanksgiving time again! I’m excited to share this Fresh Green Bean Casserole recipe with you guys because it’s the one that actually converted me into a green bean casserole eater!

Despite the vegetable being in the name of my blog, I’m very picky about my green beans I can’t stand canned green beans and often I actually like eating them better cold than warm. But my husband is a fan of green bean casserole so this year I set out to make a version we both would enjoy and I think I hit the nail on the head with this recipe.

Healthy Green Bean Casserole

Is this a healthy green bean casserole? I think so! It’s packed with fresh green beans and mushrooms and the cream of mushroom soup is homemade so you can easily control the amount of sodium, unlike in the canned version.

The pancetta adds great flavor and there’s just a few breadcrumbs and crispy onions on top to balance everything out! Most importantly it tastes good! And food is meant to be enjoyed

Dairy and Gluten-Free Green Bean Casserole Recipe

It’s super easy to make this a dairy and/or gluten-free green bean casserole recipe. To make the casserole gluten-free just use a gluten-free flour mix in the cream of mushroom sauce. I like King Arthur’s Measure for Measure. And use gluten-free panko breadcrumbs and french fried onions. You can find them at the store or try making your own with a recipe like these Easy Gluten-free Fried Onions. Or skip the fried onions and try crispy shallots instead like this Gluten-Free Green Bean Casserole.

To make the recipe dairy-free, use a plant-based milk like almond or soy milk in the cream of mushroom soup.

Fresh Green Bean Casserole with Mushroom Soup Ingredients

This recipe has two parts. First you make the cream of mushroom soup and then you make the casserole. For the soup you need:

Garlic
Mushrooms – i like mini portabello mushrooms but you can use whatever kind you like
Pancetta – takes the flavor to the next level
Roux ingredients- butter, flour, broth and milk – the flour and butter combine with the liquids to help thicken the soup.

For the casserole you need:

Fresh green beans
Butter, garlic and salt – for flavor
Mushrooms – more of whatever kind you used in the cream of mushroom soup. You can adjust the amount depending how many you want in your casserole.
Panko and crispy onions – to add a little crunch to the top.

How To Make Fresh Green Bean Casserole

You can make this casserole in two parts – one right after the other, or if you need to make the cream of mushroom soup ahead of time, that’s fine too.

To make the cream of mushroom soup:

Saute the mushrooms, garlic and pancetta and set aside.
Melt the butter, add the flour and whisk in the broth and milk, simmering until it thickens.
Add the mushroom mixture back in and voila!

To make the casserole:

Blanche the green beans.
Saute more mushrooms and garlic.
Mix the beans, mushrooms and cream of mushroom soup together, top with breadcrumbs and bake.
Add the crispy fried onions just before serving.

Fresh Green Bean Casserole Recipe

Fresh Green Bean Casserole

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This Fresh Green Bean Casserole is the perfect Thanksgiving side dish. Made with homemade cream of mushroom soup and pancetta, it’s full of flavor and easy to make!

Author: Lindsay
Yield: 9×9 pan

Ingredients

For the cream of mushroom soup:

1 Tbsp oil
2 cloves garlic, minced
4 oz mushrooms, finely diced
4 oz pancetta, finely cubed
2 Tbsp butter
2 Tbsp flour
3/4 cup chicken or vegetable broth
1/2 cup milk (I use 2%)
1/2 tsp salt
1/4 tsp freshly cracked black pepper

For the casserole:

2 pounds fresh green beans, ends trimmed, cut into roughly 1 inch pieces
2 Tbsp butter
2 cloves garlic, minced
4 to 8 oz mushrooms sliced (amount depending on your preference)
1/4 tsp salt
1 batch of cream of mushroom soup
1/2 cup panko bread crumbs
French fried onions, to taste

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Instructions

To make the Cream of Mushroom Soup:

Heat oil in a skillet over medium heat.
Add garlic, mushrooms and pancetta and saute over medium heat for 5 minutes.
Remove from pan and set aside.
Melt 2 Tbsp butter in the skillet.
Add flour and whisk to combine.
Slowly add broth and then milk and salt, whisking constantly to combine.
Bring to a boil, then reduce heat to a simmer and whisk constantly for 2-3 minutes to thicken.
Add mushroom mixture back in, stir to combine, then remove from pan and set aside.

For the casserole:

Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Add green beans and boil for 5 minutes.
Drain and run under cold water to stop cooking. Set aside.
Meanwhile, melt 2 Tbsp butter in a skillet.
Add sliced mushrooms, garlic and salt and saute for 5 minutes.
In a 9×9 pan, combine green beans, sauteed mushrooms and cream of mushroom soup.
Top with panko breadcrumbs and bake 20 minutes F.
Sprinkle with French fried onions just before serving.

Fresh Green Bean Casserole FAQs

Can I use canned green beans?

If you prefer to use canned green beans, I would skip the blanching the beans and just combine 2 (drained) cans of beans with the sauteed mushrooms and cream of mushroom soup mixture!

Can I use frozen green beans?

I wouldn’t recommend putting the green beans in frozen because it will be too watery. If you need to use frozen, you could try cooking them first and draining the water before mixing them with the mushrooms and soup.

Can I make this fresh green bean casserole ahead of time?

Yes! Feel free to assemble this casserole ahead of time. Add the breadcrumbs just before baking and then add the French fried onions right after baking!

You can also make the cream of mushroom soup ahead of time and/or blanch the green beans ahead of time so assembly goes more quickly when you’re ready to make the casserole.

How to store fresh green bean casserole?

Store this container in an airtight container in the fridge. Add fresh crispy onions after reheating!

Can I make fresh green bean casserole without mushrooms?

Yes! You’re more than welcome to leave the mushrooms out of this recipe. I add about 4 oz of sliced mushrooms to the casserole. You can add up to 8 oz or none at all!

Can I make fresh green bean casserole with store-bought cream of mushroom soup?

Yes. In a pinch you could sub one can of store-bought cream of mushroom soup but i highly recommend giving the homemade version a try!

Can I leave out the pancetta?

Yes! If you can’t find it or don’t want to use it you can leave out the pancetta. But I really love the flavor it adds. You could also substitute a few pieces of diced up bacon for the pancetta.

Can you make fresh green bean casserole in the slow cooker?

Yes! Here are a couple of recipes to try:

These would be a great option if you really need to free up some oven space for the holidays!

Other healthy green bean casserole recipes

Here are a few more recipes to try:

Need more Thanksgiving recipes to pair with this Fresh Green Bean Casserole? Try:

Sweet Potato Apple Cranberry Crumble

This Sweet Potato Apple Cranberry Crumble is the perfect addition to your holiday dinner. Make it for a quick and easy Thanksgiving side dish or pop it in the oven while eating and serve it with ice cream for dessert!

Grab the recipe!

Leftover Turkey and White Bean Soup

This Leftover Turkey and White Bean Soup is perfect for transforming holiday leftovers into a new meal. Or make it with chicken any time of year!

Grab the recipe!

Easy Strawberry Jello Salad with Cool Whip

This Strawberry Jello Salad with Cool Whip is the perfect kid-friendly side dish for your next holiday gathering or weeknight dinner!

Grab the recipe!

Bisquick Cornbread

A non-traditional sweet cornbread that the whole family will love! Makes enough to feed a crowd and pairs well with everything from Thanksgiving turkey to chili!

Grab the recipe!

Sausage and Wild Rice Stuffing

This Sausage and Wild Rice Stuffing makes the perfect holiday side dish but is also hearty enough to enjoy as a meal on its own.

Grab the recipe!

Enjoy!
–Lindsay–

Easy Cucumber and Tomato Salad

Lindsay — Wed, 03 Apr 2024 04:00:00 +0000

With just a few simple ingredients, this recipe for an Easy Cucumber and Tomato Salad is the perfect way to enjoy summer produce!

*Originally published July 2015. Updated April 2024*

Hi Friends!

This easy tomato and cucumber salad is super simple, but it’s full of flavor. There’s something so refreshing about a veggie-packed summer salad like this one topped with a fresh, flavorful dressing.

The best time to enjoy this salad is the middle of summer when there’s an overabundance of cucumbers and tomatoes that need to be used up. Since it gets better the longer it sits, you can make a big batch and enjoy it all week long. It’s the perfect addition to your Sunday food prep. Want to learn more about meal prep? I have a whole course to teach you. Check out Mastering Food Prep to learn all my best tips and tricks!

Tomato and Cucumber Salad with Italian Dressing

My mother-in-law has been making a similar salad using Italian dressing for years and my husband loves it. To make that version, simply slice up some tomatoes, cucumbers and red onions and then drizzle with Italian dressing.

While I love that version as well, I decided I wanted to put my own spin on it with a homemade dressing. If homemade dressing intimidates you, don’t worry! You probably have all the ingredients you need right in the pantry. Here’s what you need:

Cucumber Tomato and Onion Salad Ingredients

Cucumber – I prefer English cucumbers because they’re less watery.
Tomato – I use cherry or grape tomatoes and quarter them.
Red onion – Optional but adds some flavor
Oil – Any mild-flavored oil like avocado oil works well.
Red wine vinegar
Sugar – To add a bit of sweetness.
Black pepper – freshly cracked is best!

The dressing adds a light summer flavor while still letting the tomatoes and other produce shine!

How To Make Cucumber Tomato Salad

This recipe honestly couldn’t be any simpler – just slice up the cucumbers, tomatoes and onions and place them in a big bowl. Mix together the oil, vinegar, sugar and pepper and pour over the veggies. Toss to coat and let it marinate in the fridge.

Can a tomato and cucumber salad be made ahead of time for events? How long should cucumber and tomato salad be marinated before serving?

Yes! This is actually the perfect salad to make ahead of time because it tastes better the longer it marinates. I recommend making at least 2 hours ahead of time but it could easily be made 24-48 hours before an event.

How do I store leftovers of cucumber and tomato salad?

Store the leftovers in a glass container in the fridge. Leftovers are good for about 5 days. If you have extra dressing once the veggies are gone, just chop up some more vegetables and add them to the same container.

Cucumber and Tomato Salad Recipe

Easy Tomato and Cucumber Salad

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5 from 2 reviews

With just a few simple ingredients, this recipe for an Easy Tomato and Cucumber Salad is the perfect way to enjoy summer produce!

Author: Lindsay L
Yield: serves 4

Ingredients

1 English cucumber, sliced and halved
1 pint cherry tomatoes, quartered
1/2 cup thinly sliced red onion
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp sugar, more if desired
freshly cracked black pepper

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Instructions

Combine tomato, cucumber and red onion in a bowl.
Drizzle with oil, vinegar and sugar and stir. Taste and adjust if needed, adding more vinegar or sugar if desired.
Top with freshly cracked black pepper, cover and refrigerate for at least 2 hours before serving.

Cucumber Tomato Salad FAQs

What variety of cucumbers works best for tomato cucumber salad?

My favorite type of cucumber for this salad is an English cucumber. They are longer than traditional cucumbers and tend to be a bit sweeter as well as have fewer seeds.

If all you can find are regular cucumbers, that’s fine. I just recommend slicing them in half lengthwise and scooping out the seeds before slicing them for the salad.

Can I use grape tomatoes instead of cherry tomatoes for this salad?

Yes, you can use either. Cherry tomatos are round with thinner skin and they tend to be sweeter. Grape tomatoes are more oval shaped with thicker skin and they aren’t quite as sweet. Both will work equally well for this recipe.

How can I make a cucumber and tomato salad more filling?

I tend to think of this salad as a side dish or appetizer. But to make it a bit more filling, try adding a can of drained chickpeas or great northern beans. These pair nicely with the vegetables and also taste great with the dressing!

How do different types of vinegar affect a cucumber and tomato salad’s taste?

Red wine vinegar is my go-to vinegar for salad dressing but there are several other varieties you can use. Try rice vinegar, white vinegar or even apple cider vinegar if you have them on hand. Each will add a bit of a different flavor. Apple cider vinegar is a bit fruitier whereas white vinegar will have a stronger, more traditional vinegar flavor and you may need some extra sugar to balance it out. Rice vinegar will also be a bit more mild and less tangy than white vinegar.

What other seasonings can I use for a tomato and cucumber salad?

I keep it simple and just add black pepper to mine. You can always add a sprinkle of salt to enhance the flavor. If you want something different, try adding some fresh dill, some garlic, parsley, mint or even some red pepper flakes to add a little spice.

Can I use other vegetables in a cucumber tomato salad?

You could add some sliced bell peppers or some shredded cabbage/coleslaw to change things up.

What to serve with cucumber tomato salad? What proteins pair well with tomato and cucumber salad?

While this salad tastes great by itself, you can also use it in other ways:

Throw it in a wrap or pita – use it to replace the cucumber mix in these Spicy Chicken Pitas.
Serve it over chicken – I love this Simple Chicken Marinade for Meal Prep or this Spicy Greek Yogurt Chicken Marinade.
Serve it as a side dish with burgers – try these Avocado Chicken Burgers
Stir in some leftover cooked pasta or orzo and some white beans or chicken sausage.

Tomato Cucumber Salad

Want more cucumber salad recipes? Try these:

Enjoy!
–Lindsay–