Herbed Turkey Stroganoff

Everyone loves a recipe that can be made in one pot, and this turkey stroganoff recipe fits the bill!

I love a classic stroganoff recipe and wanted to create a twist for leftover turkey (or even ground turkey)! Tender meat simmered in a seasoned sour cream sauce is perfect over egg noodles for a hearty meal.

Herbed Turkey Stroganoff in the pan with noodles beside it

One-Pot Perfection!

  • This quick dish saves time, energy, and kitchen cleanup! It’s a one-dish wonder that everyone loves.
  • It’s such a versatile dish, perfect for mixing in favorite ingredients, leftover veggies or swapping out turkey for ground turkey or even chicken.
  • It can be served over rice, potatoes, noodles, or even made on its own.

Herbed Turkey Stroganoff ingredients on a table

Ingredients and Variations

VEGETABLES With just a few veggies like onions and mushrooms add great savory flavor. Fresh mushrooms add rich flavor to the sauce when cooked.

MEAT This recipe can easily make use of leftover turkey either roasted or ground, or even meatballs. Of course, leftover chicken or rotisserie chicken work too.

EGG NOODLES Egg noodles are easy to find, but they are also fun and delicious when hand-made. This is also great over mashed potatoes or rice.

How to Make Turkey Stroganoff

Turkey Stroganoff is as easy to make as 1, 2, 3!

  1. Soften butter in a large skillet, sauté mushrooms with aromatics (onions/garlic). Add add wine and reduce. Remove mixture from skillet.

process of adding ingredients to pan to make Herbed Turkey Stroganoff

  1. Make the sauce in the same skillet by adding chicken broth to a bit of flour and butter.
  2. Stir in remaining ingredients (per the recipe below) plus the mushrooms & simmer.

process of adding sour cream to Herbed Turkey Stroganoff

  1. Remove stroganoff sauce from heat, stir in sour cream. Serve over noodles and enjoy!

Tips & Time Savers

  • Using leftover cooked turkey (or chicken) makes this recipe a real timesaver.
  • Canned mushroom soup can be used in place of fresh in a pinch.
  • When adding the mushrooms back to the sauce, be sure to include including the juices to add flavor!
  • Remove the sauce from the heat before adding sour cream. Sour cream can curdle if overheated.

close up of Herbed Turkey Stroganoff in a bowl

Reheating Leftovers

  • Leftover turkey stroganoff will keep in the refrigerator, covered, for about 3 days.
  • Store the pasta separately and combine once reheated.

Leftover stroganoff can be frozen but freezes best without the sour cream. Sour cream will taste just fine once thawed but the texture can change very slightly.

Delish Leftover Turkey Favorites

Did your family love this Turkey Stroganoff? Be sure to leave a rating and a comment below! 

bowl of Herbed Turkey Stroganoff

Herbed Turkey Stroganoff

Turkey Stroganoff is a rich and creamy one-pot pasta dish that’s full of flavor!
Course Dinner, Entree, Main Course, Pasta, turkey
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 417
Author Holly Nilsson

Ingredients

  • 1 small onion finely diced
  • 3 tablespoons butter divided
  • 8 ounces mushrooms sliced
  • 3 cloves garlic minced
  • ½ teaspoon fresh rosemary finely chopped
  • ¼ cup white wine
  • 2 tablespoons flour
  • 1 cup chicken broth not low sodium
  • ½ cup heavy cream
  • ½ teaspoon dry mustard
  • ½ teaspoon fresh thyme leaves
  • 2 cups leftover turkey or 1 pound lean ground turkey (cooked)
  • ½ cup sour cream
  • fresh parsley chopped for garnish
  • 16 ounces large egg noodles for serving or pasta or potatoes

Instructions

  • In a large skillet cook onion with 1 tablespoon butter until slightly softened, about 3-4 minutes.
  • Add mushrooms, garlic, and rosemary. Cook until the mushrooms are tender, about 5-7 minutes.
  • Add white wine and cook until almost evaporated, about 5 minutes. Remove mushroom mixture from the pan and place in a bowl.
  • Add remaining 2 tablespoons butter and flour to the same pan. Cook 1 minute.
  • Stir in chicken broth and cream a bit at a time whisking after each addition until smooth. Add dry mustard, thyme, the mushroom mixture with any juices and the turkey.
  • Simmer 5 minutes, or until heated through and bubbly.
  • Remove from the heat and stir in sour cream.
  • Serve over egg noodles and garnish with parsley

Notes

Use any combination of fresh herbs in this recipe including thyme, rosemary, parsley, or sage.

If you do not have leftover turkey, leftover chicken or ground turkey will work in this recipe. Brown ground turkey in a pan until no pink remains and drain juices before adding to the recipe.

When adding the mushrooms back to the sauce, be sure to include including the juices to add flavor!

Remove the sauce from the heat before adding sour cream. Sour cream can curdle if overheated.

Nutritional information does not include pasta or potatoes.

Nutrition

Serving: 1.5cups | Calories: 417 | Carbohydrates: 9g | Protein: 24g | Fat: 31g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 401mg | Potassium: 507mg | Fiber: 1g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 2mg
close up of Herbed Turkey Stroganoff with a title
pan of Herbed Turkey Stroganoff with writing
pan full of Herbed Turkey Stroganoff with a title
cooking Herbed Turkey Stroganoff with plated dish and a title

Originally posted at Spend with Pennies

Chicken Lasagna Roll Ups

Chicken Lasagna Roll-ups are a cozy weeknight meal. Tender chicken, broccoli and cheese are rolled in lasagna noodles and baked in a homemade cream sauce.

A complete meal in one dish, this is a family favorite!

plated Chicken Lasagna Roll Ups

What are Lasagna Roll-Ups?

We love new takes on a classic lasagna!

A lasagna roll up is made by rolling all of the traditional lasagna ingredients in pasta instead of layering them in a pan.

In this case, we’ve taken the ingredients in our favorite chicken lasagna and created rolls filled with chicken and veggies.

Ingredients

CHEESE Our recipe lightens it up by using a cottage cheese mixture but ricotta works if you’d prefer.

VEGGIES Chicken and Broccoli is the classic comfort food combination but any steamed veggie from carrots to asparagus will work.

SAUCE This recipe uses a creamy homemade sauce. It’s rich and delicious while still being a bit lighter than a traditional alfredo sauce. While I prefer the flavor of the homemade sauce, to make prep quicker, you can substitute a jar or two of alfredo sauce.

process of rolling Chicken Lasagna Roll Ups

How to Make Chicken Lasagna Roll-Ups

Chicken lasagna roll-ups have a few steps involved, but the result is so luscious it’s worth the extra effort of making rollups!

  1. Cook noodles, set aside. Combine cheese mixture, set aside.
  2. Make the cream sauce per recipe below and spread some in the bottom of a casserole dish.
  3. Lay out noodles & spread each one with cheese, broccoli, & chicken. Roll up each filled noodle & lay, seam side down in a dish.

Chicken Lasagna Roll Ups after rolling process

  1. Top the rolls with remaining sauce, cover & bake.
  2. Uncover, sprinkle with cheese and bake until bubbly.

What to Serve with Lasagna Roll-Ups

Serve with our tasty homemade garlic bread, a bright and tangy Caprese salad, a side of grilled lemon parmesan asparagus, and a delicious easy cheesecake for dessert!

top view of a slice of Chicken Lasagna Roll Ups

Leftovers

  • Keep creamy chicken roll-ups in a covered container in the refrigerator for up to 3 days. Reheat the entire casserole in the oven or individual portions in the microwave. Add extra cheese and place the roll-ups under the broiler until the cheese is browned and bubbly.
  • Cooked and cooled lasagna roll-ups can be frozen up to 2 months. Thaw and reheat using one of the methods above.

More Cozy Chicken Recipes

Did your family love these Lasagna Roll Ups? Be sure to leave a comment and a rating below! 

close up of finished Chicken Lasagna Roll Ups on a plate

Chicken Lasagna Roll Ups

Chicken and broccoli are the perfect combination in this creamy pasta dish!
Course Dinner, Entree, Main Course, Pasta
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling time 15 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 931
Author Holly Nilsson

Ingredients

  • 12 lasagna noodles cooked and cooled
  • 4 cups cooked chicken
  • 3 cups broccoli cooked and cooled
  • 2 ½ cups mozzarella shredded

Cheese Mixture

  • 2 cups cottage cheese or ricotta
  • 1 cup mozzarella shredded
  • ¼ cup parmesan shredded
  • 2 eggs
  • 2 tablespoons parsley chopped

Sauce

  • ¼ cup butter
  • 1 onion diced
  • 2 cloves garlic minced
  • ¼ cup flour
  • 2 cups chicken broth
  • 1 ½ cups milk
  • 4 ounces cream cheese
  • 1 cup mozzarella shredded
  • ¼ cup Parmesan shredded
  • 1 teaspoon dried basil
  • ½ teaspoon oregano chopped

Instructions

  • Combine cheese mixture ingredients and set aside.

Sauce

  • In a medium saucepan, cook onion and garlic in butter until tender, about 3 minutes. Add flour and cook for 1-2 minutes.
  • Add broth and milk a bit at a time whisking after each addition. It will be thick at first but will thin out. Once all of the liquid has been added, stir in cream cheese until melted. Simmer 1 minute.
  • Remove from heat and stir in mozzarella cheese, Parmesan, dried basil, and oregano.

Assembly

  • Place 1 cup of the sauce mixture in the bottom of a 9×13 pan.
  • Lay out noodles. Divide cheese mixture, broccoli, and chicken over noodles. Top each with 2 tablespoons mozzarella cheese.
  • Roll noodles and place seam down in the pan. Top with the remaining sauce.
  • Cover with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake for another 15 minutes.
  • Remove from the oven and let cool 15 minutes before serving.

Notes

Cottage cheese can be substituted with ricotta if you’d prefer.

Any steamed veggie from carrots to asparagus can be added with or instead of broccoli.

We prefer the flavor of the homemade sauce, to make prep quicker, you can substitute a jar or two of alfredo sauce.

 

Nutrition

Serving: 2roll ups | Calories: 931 | Carbohydrates: 60g | Protein: 72g | Fat: 44g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 1456mg | Potassium: 892mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1798IU | Vitamin C: 50mg | Calcium: 747mg | Iron: 3mg
ingredients to make Chicken Lasagna Roll Ups with a plated dish and writing
Chicken Lasagna Roll Ups in a casserole dish with a title
Chicken Lasagna Roll Ups on a plate with a title

Originally posted at Spend with Pennies

Savory Pumpkin Chili: Simmer & Enjoy!

Pumpkin Chili is a delicious and hearty take on a homemade chili recipe. This dish has an assortment of beans and veggies simmered in a thick meaty seasoned tomato sauce.

The addition of pumpkin adds a richness to the sauce and lots of great nutrition too!

Pumpkin Chili in a pot with a dollop of sour cream

Why We Love Pumpkin Chili

  • Adding pumpkin purée to chili gives it an earthy, savory flavor that beautifully complements all the other robust ingredients.
  • It’s a great way to use up that extra bit of pumpkin puree you might have on hand.
  • You can use fresh pumpkin puree or canned in this recipe.
  • This dish is packed with protein, fiber, and antioxidants.
  • Set it and forget it in a Crockpot—it’s portable for a potluck, too!

ingredients for Pumpkin Chili on a wooden board

Ingredients

MEAT Our recipe calls for ground beef, but since pumpkin chili is a great entrée for using up leftovers, why not use up that turkey, chicken, or pork?

BEANS Add different beans like canned black beans or kidney beans. Cannellini beans are often referred to as white beans when they are canned. Be sure to drain and rinse them.

VEGGIES Tomatoes and all the traditional chili vegetables are a must, of course. Additionally, this recipe calls for red peppers and pumpkin puree for a tasty and healthy white chili-style twist.

How to Cook Pumpkin Chili

This recipe has just two simple steps, it’s that easy!

  1. Sauté the beef with garlic and veggies (per recipe below) until cooked through.

ingredients for Pumpkin Chili in a pot with raw beef

  1. Stir in the remaining ingredients and simmer until the chili is thick.

For a spicier chili, add extra chile pepper, red pepper flakes, or even diced jalapeno.

ingredients for Pumpkin Chili in a pot with cooked beef

Serve with homemade French bread or even some jalapeno cheddar bread. Don’t forget a quick and easy cucumber tomato salad to round out the meal!

Instant Pot Directions

  1. Cook the beef with onion, celery, carrot, and garlic on the sauté setting in the instant pot until the meat is cooked through. Drain fat.
  2. Stir remaining ingredients, cover, and cook on high for 25 minutes.
  3. Let the instant pot naturally release for 10 minutes. Stir and serve.

Slow Cooker Directions

Pumpkin chili can even be made in the Crock-Pot for a set-it-and-forget-it meal that’s perfect to come home to!

  1. In a skillet, cook the beef with onion, celery, carrot, and garlic until the meat is cooked through, drain the fat.
  2. Add the meat mixture to the slow cooker and stir in the remaining ingredients.
  3. Cover and cook on high for 2 to 3 hours, or low for 4 to 6 hours, stirring occasionally.

Pumpkin Chili in white bowls with sour cream

Leftovers

Pumpkin chili tastes just as good (if not better) the next day! Keep in a covered container in the refrigerator and it will last about 5 days. Reheat on the stovetop or in individual portions in the microwave.

Pumpkin chili freezes great, too, so it’s a good recipe for batch cooking! Once it is fully cooled, ladle pumpkin chili into zippered bags and write the date on the outside. Freeze the bags flat and once they are fully frozen, stack them upright to save freezer space!

Our Favorite Chili Recipes

Did you enjoy this Pumpkin Chili? Be sure to leave a rating and a review below!

Pumpkin Chili in white bowls with sour cream

Pumpkin Chili

This savory pumpkin chili is loaded with delicious veggies and spices!
Course Dinner, Soup
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 542
Author Holly Nilsson

Ingredients

  • 1 ½ pounds lean ground beef
  • 1 onion diced
  • 2 ribs celery diced
  • 1 large carrot diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 2 cups chicken broth
  • 15 ounces pumpkin puree
  • 15 ounces cannellini beans rinsed and drained
  • 14 ounces diced tomatoes with juices
  • 1 tablespoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon ground sage
  • ½ teaspoon each salt & pepper
  • ¼ teaspoon pumpkin pie spice

Instructions

  • Brown beef, onion, celery, carrot, and garlic in a saucepan until no pink remains. Drain fat.
  • Stir in remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer 30-40 minutes uncovered or until chili has thickened.

Nutrition

Serving: 1.75cups | Calories: 542 | Carbohydrates: 38g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 1273mg | Potassium: 1262mg | Fiber: 12g | Sugar: 10g | Vitamin A: 21283IU | Vitamin C: 64mg | Calcium: 186mg | Iron: 9mg
Pumpkin Chili in white bowls with writing
Pumpkin Chili in a pot with a ladle and text
Pumpkin Chili in white bowls with a title
ingredients for Pumpkin Chili and Pumpkin Chili in a pot with a title

Originally posted at Spend with Pennies

Avocado Chicken Salad

Creamy chunks of avocado are combined with tender pieces of chicken in a fresh and slightly spicy dressing to make this Avocado Chicken Salad.

Avocado enthusiasts will love this dish but even if you’re not wild about the creamy green fruit, I encourage you to give this recipe a try. My family hasn’t always loved avocados, but they went crazy over this chicken salad recipe.

Avocado Chicken Salad

After my boys decided they loved guacamole a few years ago, the Roasted Garlic and Bacon Guacamole and the Pomegranate Guacamole have been on regular rotation.

(Side note, don’t knock that Pomegranate Guacamole until you’ve tried it, my friends. It’s incredible!)

We almost always have avocados in the house these days, because I buy as many as possible every time they’re on sale. I do my best to use them before they are overly ripe, but occasionally we wind up with several ripe avocados that need to be used asap.

There are worse problems to have than an overabundance of avocados, right? Whenever this happens, I take the opportunity to do what I do best: have some fun getting creative in the kitchen.

This Avocado Chicken Salad was the fortunate result of having a few too many avocados in the house along with a rotisserie chicken that was begging to be made into a salad for sandwiches.

When we tried Avocado Chicken Salad for the first time, we couldn’t believe how great it turned out! 

Everyone in my family opted to eat their chicken salad in a different way, so we can vouch that it’s delicious however you consume it.

My boys enjoyed Avocado Chicken Salad on top of toasted slices of sourdough bread. I ate my chicken salad with a handful of multi-grain crackers and Sean opted for eating it lettuce wrap style.

The Avocado Chicken Salad would also be tasty in a wrap or on top of a garden salad. Another time we made this recipe, we ate it layered in between a couple slices of bread for more traditional chicken salad sandwiches.

How To Make Avocado Chicken Salad

To make this recipe, combine bite-size pieces of chicken and avocado in a medium size mixing bowl. Stir together mayonnaise, Cholula or other hot sauce of choice, salt, pepper, and fresh lime juice. That’s it!

I love to serve this Avocado Chicken Salad with a little chopped cilantro on top. The herb adds a wonderful fresh flavor that goes well with the spice and creaminess in the recipe. If you’re not a cilantro fan, parsley is also a wonderful garnish.

The hot sauce is optional, however it adds a depth of flavor and very little heat. I highly recommend trying it. The lime juice and the hot sauce combine for a terrific flavor combination.

Avocado Chicken Salad served in lettuce cups

Chicken Salad Recipes

Chicken salads are one of our go-to lunch options around here. They’re delicious, versatile, easy to make and a great use for leftover cooked chicken or store-bought rotisserie chicken.

I often find myself making these recipes on hot summer days when I want to cook a homemade meal without turning on the stove or oven.

If you like this Avocado Chicken Salad recipe, you might also enjoy 5 Minute Ranch Chicken Salad. It’s one of my most frequently eaten fast and easy lunch recipes and I love it as a chicken salad sandwich, in a wrap or eaten a top of a garden salad of fresh raw veggies. It would also be a fantastic hearty dip for raw veggies!

Then there’s Cashew Chicken Salad, a recipe I created when I had a craving for a certain chicken salad served at a favorite restaurant. It has sweet juicy red grapes, crunchy roasted cashews and a little lemon juice that gives the chicken salad a bright tangy flavor.

Another of my favorites is this Chicken Salad Wrap. Eaten on a homemade or store bought tortilla and with plenty of tang, it’s a great option for a packed lunch, picnic or quick meal at home.

For chicken salads without mayonnaise or other creamy dressings, check out Chinese Chicken Salad with Ginger Sesame Dressing and Fuji Apple Chicken Salad.

Avocado Chicken Salad served on toast

Avocado Recipes

For more avocado recipes you might enjoy, check out this Bacon, Bleu Cheese, and Shrimp Chopped Salad, and this Fresh Corn Dip with Avocado and Bacon. This Avocado Cream Sauce is a favorite for dipping grilled chicken or for topping burgers.

For an avocado centered dinner idea, how about Taco Stuffed Avocados with Chipotle Cream? or these Low Carb Spicy Tuna Stuffed Avocados?

How to Tell if Avocados are Ripe

If you don’t buy a lot of avocados, it can be tricky to figure out which ones to select from the produce bin.

If you’ll be eating or using the avocados in a recipe the same day, aim to buy them ripe. If you won’t be using them for a couple of days, look for avocados that are not yet at peak ripeness. A ripe avocado can become overly ripe within as little as a day!

A ripe avocado will be a little firm but yield when gently squeezed. Under-ripened avocados are rock hard while overly ripe avocados will feel soft and mushy. If you buy avocados that aren’t yet ripe, simply leave them on the countertop for a few days or until they ripen.

Avocado Chicken Salad served on toast, with crackers, or in lettuce cups

Rotisserie Chicken Recipes

Who doesn’t love rotisserie chicken? Tender and savory and conveniently available at many grocery stores, rotisserie chicken is such a great starter for lots of quick and easy meals.

You can use any cooked chicken for this chicken salad recipe, but I happened to have rotisserie chicken on hand and it worked like a dream.

For more ways to use rotisserie chicken, check out Southwest Chicken Salad, BBQ Chicken Nachos and Strawberry Chicken Salad with Warm Vinaigrette.

Kitchen Tip: I use this knife and this bowl to make this recipe.

Avocado Chicken Salad served in lettuce cups

Print

Avocado Chicken Salad

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Creamy chunks of avocado are combined with tender pieces of chicken in a fresh and slightly spicy dressing to make this Avocado Chicken Salad.
Course Main Course
Cuisine American
Keyword avocado chicken salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 325kcal

Ingredients

  • 3 cups cooked chicken, chopped into 1/2″ pieces
  • 2 large avocados, cut into 1/2″ pieces
  • 2/3 cup mayonnaise
  • 1-3 tablespoons Cholula hot sauce, adjust to taste
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2-3 teaspoons fresh lime juice, about 1 small lime
  • 1 tablespoon fresh cilantro or parsley

Instructions

  • Combine the chicken and avocado in a medium size mixing bowl. In a small bowl or large glass measuring cup, stir together the mayonnaise, hot sauce, salt, pepper, and lime juice. 
  • Add the dressing to the chicken and avocado and stir well to coat. Serve on sandwiches, on toast, on lettuce, or with crackers. Sprinkle with fresh cilantro or parsley before serving. Store in an airtight container and refrigerate if not eating immediately. This salad will keep nicely in the refrigerator for a few days. Enjoy.

Notes

I use a rotisserie chicken to make this recipe most of the time. However, any leftover chicken will work nicely.

I add the full 3 tablespoons of Cholula hot sauce in the recipe and there is almost no heat at all. It simply adds a nice depth of flavor to the salad. If you’re leery of that, start with just a small amount and taste as you add it until it is the right amount for you.

Nutrition

Calories: 325kcal | Protein: 17g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 209mg | Potassium: 147mg | Vitamin A: 75IU | Calcium: 10mg | Iron: 0.9mg

{originally published 6/25/18 – recipe notes and photos updated 2/12/21}

Avocado Chicken Salad served on toast, with crackers, or in lettuce cups

The post Avocado Chicken Salad appeared first on Barefeet in the Kitchen.

Originally posted at Bare Feet in the Kitchen

Creamy Broccoli Cheddar Soup

Broccoli Cheddar Soup is quick and extra cheesy with an amazing creamy broth and tons of flavor.

If you like Panera’s broccoli cheese soup, you’ll LOVE this homemade version. It comes together in about 30 minutes making it the perfect weeknight meal alongside some bread or dinner rolls.

a pot of creamy broccoli cheddar soup

Ingredients

BROCCOLI I use fresh broccoli but since it’s cooked down, frozen works too (no need to thaw first). Once cooked, you’ll want to reserve a bit of the broccoli and chop it to add some texture to the soup.

CHEESE  This soup has 3 kinds of cheese, cream cheese for a creamy consistency and cheddar and parm for a punch of flavor. For the best flavor, be sure to use sharp cheddar.

BASE This base of this soup is made with broth and just a bit of cream. The broccoli is blended with the broth to add some body to the soup and it’s thickened with a tiny bit of cornstarch.

ingredients to make Broccoli Cheddar Soup

 

How to Make Broccoli Cheddar Soup

The best homemade broccoli cheese soup needs just a few fresh ingredients!

  1. Cook onion and garlic. Add broccoli, broth and seasonings (per recipe below) and simmer until tender.

pouring broth into pan to make Broccoli Cheddar Soup

  1. Remove a bit of the broccoli and chop it, blend the rest of the soup.
  2. Stir in cream and cream cheese and simmer a few minutes. Mix in the cheeses and the chopped broccoli. Enjoy!

KITCHEN TIP

Add the cream cheese while on the heat so it melts.

Shredded cheese can separate and curdle if overheated. Just like with cheese sauce or mac and cheese, remove the soup from the heat before stirring in the cheese. The heat from the soup will melt it and your soup will be smooth and creamy.

adding final ingredients to pot to make Broccoli Cheddar Soup

Variations

  • I prefer the flavor of chicken broth but vegetable broth will work too.
  • Sub out the cheese for your favorites, we love sharp cheddar.  A milder cheese or cheddar will have a less cheesy flavor.
  • Add a diced potato or even cauliflower or asparagus along with the broccoli.
  • If you don’t want to use cream, evaporated milk works well. You can use regular milk but might need a bit extra cornstarch to thicken the soup.

a bowl of creamy broccoli cheddar soup

Easy Hearty Soups

a bowl of brocoli cheddar soup with croutons

Broccoli Cheddar Soup

This soup is a creamy blend of broccoli and cheese that is hearty and belly-warming!
Course Appetizer, Side Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 331
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 clove garlic minced
  • 4 cups broccoli fresh or frozen
  • 2 cups chicken broth
  • ½ teaspoon thyme
  • salt & pepper to taste
  • 1 ½ cups light cream or evaporated milk
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese room temperature
  • 2 cups sharp cheddar cheese shredded
  • cup fresh parmesan cheese shredded

Instructions

  • In a saucepan, cook onion and garlic in butter over medium heat until tender.
  • Add broccoli, chicken broth, thyme and salt & pepper. Bring to a boil, reduce heat and simmer until broccoli is tender, about 6 minutes. Add cream cheese and cook 2 minutes more to soften.
  • Remove 1 cup of broccoli, coarsely chop and set aside. Using an immersion blender, blend remaining soup.
  • Combine cream and cornstarch.
  • Bring soup to a boil and whisk in cream mixture. Simmer until thickened, about 3-4 minutes.
  • Remove from heat, stir in 1 ¾ cups of the cheddar cheese, all of the parmesan cheese & reserved chopped vegetables. Garnish with additional cheese and serve immediately.

Notes

Light cream can be substituted for evaporated or milk.
Other vegetables can be added to this recipe including cauliflower, red bell pepper and/or carrots.

Nutrition

Serving: 1.25cup | Calories: 331 | Carbohydrates: 15g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 710mg | Potassium: 507mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1152IU | Vitamin C: 62mg | Calcium: 473mg | Iron: 1mg
Broccoli Cheddar Soup in the pot and plated with a title
top view of Broccoli Cheddar Soup in the pot
Broccoli Cheddar Soup in the pot with a title
Broccoli Cheddar Soup in a pot with writing

Originally posted at Spend with Pennies

Cacio e Pepe

Cacio e Pepe is one of our favorite simple pasta dishes on an Italian menu! A little pasta, some cheese, a little butter, and fresh cracked black pepper is all you need for perfection!

This dish uses just simple ingredients to achieve an incredible meal. There is a little bit of technique involved in this one to ensure you get a smooth and creamy sauce.

Cacio e Pepe on a plate with a fork

What is Cacio e Pepe?

This rustic recipe is an Italian favorite for its simple ingredients and creamy consistency. This is a dish I love to order in restaurants and while the ingredients are simple, the flavor is anything but.

In this dish, a simple sauce is made from butter, cheese and pepper with a little bit of the starchy pasta water.

While many versions use olive oil (and even sometimes a bit of cream), I opt for butter.

ingredients to make Cacio e Pepe

Simple Ingredients

PASTA – Spaghetti, capellini or any long pasta is most commonly used!

CHEESE Pecorino romano is the cheese listed in this recipe for its nutty and bright flavor. Parmesan or asiago will melt easily and evenly too. I find I get the best results if I finely shred the cheese on the small side of a cheese grater myself.

Do not use pre-shredded or store grated cheeses in this recipe, they often have additives that affect how they melt.

ingredients to make Cacio e Pepe

Serve cacio e pepe with tossed salad and some cheesy garlic breadsticks!

How to Make Cacio e Pepe

Simply wholesome and unforgettable, Cacio e Pepe makes a perfect meal!

This recipe can be a bit tricky. This recipe has simple ingredients but to be honest, can take a couple of times to get it just right (kind of like making a carbonara).

There are many different methods used for making this recipe from Serious Eats’ two pan method to the addition of cream from Cooks Illustrated. I personally find cooking the butter with starchy water and then adding the pasta and finally mixing in the cheese works best.

If the mixture is too hot, the cheese can seize up.

  1. Grate Cheese (per recipe below) finely using the smallest side of a box grater. I tried using a food processor to grate it a few times, the results were not as smooth.
  2. Boil Pasta in just enough water to cover it (you need starchy water for the sauce so don’t add too much). Cook until pasta is al dente. Reserve some of the pasta water. Do not rinse!

adding spaghetti to sauce to make Cacio e Pepe

  1. Make Sauce Work quickly, you need the pasta to be hot. While pasta drains, immediately melt butter in the sauce pan and whisk in some of the pasta water until smooth. Toss cooked pasta with the mixture.
  2. Add Cheese With the heat OFF, add cheese a bit at a time tossing with pasta until melted. Add a bit of hot pasta water if needed. Continue adding cheese and pasta water slowly a bit at a time until you get a creamy consistency.

process of adding cheese to pot to make Cacio e Pepe

Tips for a Smooth Sauce

Ensure the cheese is finely shredded by hand (don’t use pre-shredded cheese).

Prepare ALL ingredients before you begin.

Work quickly to use the heat from the pasta (and pasta water) to melt the cheese.

Heat pasta water and butter over low heat until smooth. Remove from the heat and before you begin adding the cheese a very little bit at a time while stirring. If the pasta water is too hot, it can cause the cheese to seize up.

Cacio e Pepe after cooking on a plate

  • Cacio e pepe is all about the pasta, so cooking it properly is key. Do NOT overcook.
  • This recipe needs really starchy pasta water so cook in just enough water to cover the pasta.
  • The sauce clings best to unrinsed pasta. Same goes for the pasta water, some of the pasta starch remains in the water, making it a perfect thickener for cacio e pepe.
  • Prep ahead and be ready. Once the pasta is cooked, this dish comes together fast!
  • We’ve had the best results in a non-stick pan.

Perfect Pasta Dishes

Did your family love this Cacio e Pepe? Be sure to leave a comment and a rating below! 

Cacio e Pepe on a plate with a fork

Cacio e Pepe

This cheesy pasta is simple perfection.
Course Dinner, Entree, Lunch, Main Course, Pasta
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 477
Author Holly Nilsson

Ingredients

  • 12 ounces spaghetti or long pasta
  • 4 ounces Pecorino Romano plus extra for garnish
  • 1 ½ teaspoons black pepper finely ground
  • 3 tablespoons butter

Instructions

  • Bring a shallow pot of salted water to a boil. You want enough water to cook the pasta but you want the water to become very starchy so don’t overfill the pot. The water should just barely cover the pasta.
  • Meanwhile, shred cheese with the fine side of a cheese grater. Add finely ground black pepper.
  • Add pasta to boiling water and cook until al dente. Drain well, reserve 1 ½ cups of pasta water (do not rinse pasta). The pasta water should be a bit starchy and a little thick.
  • Working quickly, place 3 tablespoons butter in a pan and melt over low heat. Whisk in 1/3 cup of pasta water until smooth. Remove from the heat.
  • Add the hot pasta and toss with the butter in the pan. With the heat off add cheese a couple tablespoons at a time while tossing with tongs until melted.
  • Continue adding cheese a little at a time tossing until melted and adding pasta water as needed to create a creamy sauce.
  • Garnish with additional cheese and parsley if desired. Serve immediately.

Notes

  • Do not use pre-shredded cheeses.
  • Prepare all ingredients before you begin.
  • Shred the cheese with the fine side of a cheese grater.
  • Use just enough water to cook the pasta, you want it to be very starchy.
  • Do not rinse the pasta, you need the starch on the pasta.
  • Save some pasta water, you need the starchy water for the sauce.
  • Work quickly once the pasta has drained, you need the heat from the pasta to melt the cheese to create the sauce.
  • Only add the cheese once removed from the heat so it melts smoothly and evenly.
  • You may not need to add all of the cheese or all of the pasta water. Add just enough to get a creamy sauce.
  • The pasta will thicken as it stands/cools so don’t discard your pasta water in case you want to thin out your sauce.
  • We’ve had the best results in a non-stick pan.

Nutrition

Calories: 477 | Carbohydrates: 65g | Protein: 20g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 395mg | Potassium: 224mg | Fiber: 3g | Sugar: 2g | Vitamin A: 293IU | Calcium: 323mg | Iron: 1mg
plated Cacio e Pepe with writing
ingredients to make Cacio e Pepe with plated dish and a title
Cacio e Pepe on a plate with a fork and writing
close up of Cacio e Pepe with a title

Originally posted at Spend with Pennies

Easy Cheesy One Pot Ground Turkey Pasta

This ground turkey pasta is a super easy cheesy meal made in just one pot! It’s so delicious, reminiscent of our favorite hamburger helper recipe but healthier and just as easy!

Add this to your dinner rotation; the entire family will love it!

top view of Cheesy Ground Turkey Pasta in a pot

Why You Need This One-Pot Pasta

  • This easy recipe is a time-saver; something every home cook needs! All in one pan, no extra dishes.
  • This recipe is made from scratch but is just as easy as any boxed mix you’ve ever used.
  • It uses ingredients you most likely have on hand.
  • The sauce is so good, my family just can’t get enough and you won’t believe how fast it comes together.
  • It reheats well making it great for lunches (although we never have any left over).

Serve it with a colorful tossed salad and some homemade garlic bread!

ingredients to make Cheesy Ground Turkey Pasta

What’s in Ground Turkey Pasta?

MEAT Ground turkey is the meat of choice, but ground chicken would work well in this dish too. Or use ground beef and turn it into a hamburger helper style dish.

PASTA Medium pasta shapes work well in this recipe, I love the way the shells act as little cups to hold the sauce. Penne or rotini are great choices.

SEASONINGS Paprika, garlic, and black pepper add flavor. Add salt to taste.

CHEESE Two different kinds of cheese give this ground turkey pasta it’s signature savory flavor and creamy texture.

Be sure to use a bold cheese like sharp cheddar, it gives this dish a flavor boost.

noodles in sauce to make Cheesy Ground Turkey Pasta

Variations

Ground turkey pasta is also a great way to use up leftovers!

  • Add veggies like spinach, broccoli, or mushrooms (or anything else you think might go well with mac and cheese) for a heartier dish with extra texture and flavor.

How to Make Ground Turkey Pasta

This easy dinner comes together in no time. It’s such a quick dinner to make!

  1. Brown Meat – Brown turkey, onion, and garlic (per the recipe below). Drain any liquid.
  2. Cook Pasta with Meat – Stir in broth, milk, and seasonings. Bring to a boil. Add pasta and reduce the heat to a simmer. Cook until the pasta is tender.
  3. Thicken Sauce – Make a slurry by combining equal parts corn starch & water until smooth. Add to sauce to thicken.
  4. Add Cheese – Remove from heat and stir in cheese.

adding cheese to pasta to make Cheesy Ground Turkey Pasta

Tips For a Perfect Dish

  • Choose a medium pasta shape; shells, penne, bowtie, or rotini are good choices.
  • Different pasta shapes will cook for different times so check your pasta by tasting a piece. Add more time (and a bit more water/broth) if needed.
  • Thicken the sauce further with more cornstarch slurry if needed.
  • Freshly grated cheese will melt better than pre-grated, bagged cheese (bagged cheeses can be gritty). A sharp cheddar will add way more flavor.
  • Add the cheese once the pan is removed from the heat. This keeps it from overheating and separating or becoming gritty.

Leftovers

  • Cheesy ground turkey pasta tastes just as good the next day Keep it in a covered container in the refrigerator and it will keep about 3-4 days.
  • Freeze turkey pasta in zippered bags with the date labeled on the outside and it will keep in the freezer for a month.

One-Pot Wonders

Did you make this Ground Turkey Pasta? Be sure to leave a rating and a comment below! 

top view of Cheesy Ground Turkey Pasta cooking in a pot with a spoon

Cheesy Ground Turkey Pasta

This Ground Turkey Pasta is a cheesy one-pot meal, perfect for a weeknight meal with the family!
Course Dinner, Entree, Lunch, turkey
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 607
Author Holly Nilsson

Ingredients

  • 1 pound ground turkey
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 cups chicken broth not low sodium
  • 1 cup whole milk
  • ¾ teaspoon dry mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • 2 ½ cups pasta shells uncooked (or elbow macaroni)
  • 1 tablespoon cornstarch
  • 1 ½ cups sharp cheddar cheese shredded
  • 2 tablespoons parmesan cheese grated

Instructions

  • Brown ground turkey, onion, and garlic in a pan until no pink remains. Drain any fat.
  • Stir in broth, milk, dry mustard, paprika, and black pepper. Bring to a boil.
  • Add pasta and reduce to a simmer. Cover and cook 9-12 minutes or until pasta is tender.
  • Combine cornstarch with 1 tablespoon cold water and whisk into the simmering sauce. Simmer 1 minute more.
  • Remove from heat and stir in cheese.

Notes

  • Choose pasta shapes that are hearty enough to stand up with the meat and any vegetables. Elbow macaroni, penne, bowtie, or rotini are good choices.
  • Different pasta shapes will cook for different times so check your pasta by tasting a piece. Add more time (and a bit more water/broth) if needed.
  • Thicken the sauce further with more cornstarch slurry if needed.
  • Freshly grated cheese will melt better than pre-grated, bagged cheese (bagged cheeses can be gritty). A sharp cheddar will add way more flavor.
  • Add the cheese once the pan is removed from the heat. This keeps it from overheating and separating or becoming gritty.

Nutrition

Calories: 607 | Carbohydrates: 56g | Protein: 49g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 823mg | Potassium: 730mg | Fiber: 3g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 11mg | Calcium: 437mg | Iron: 2mg
Cheesy Ground Turkey Pasta in a pot with writing
adding cheese to Cheesy Ground Turkey Pasta with a title
Cheesy Ground Turkey Pasta in a pot with a title
ingredients to make Cheesy Ground Turkey Pasta with finished dish in a pot and a title

Originally posted at Spend with Pennies

Pappardelle with Sausage – A Crowd Favorite!

Pappardelle is a long pasta that pairs perfectly with a hearty Italian sausage sauce.

This recipe uses both fresh and canned tomatoes to create a rich zesty sauce similar to a Ragu or Bolognese (a tomato-based meat sauce). While it takes a bit of time, it’s definitely worth it because the flavor is amazing.

pappardelle in a bowl with tomato sauce

What is Pappardelle?

Pronounced ‘pa-par-DAY-lay’, pappardelle pasta originates from the Tuscan region of Italy and it’s one I learned to make by hand in an olive grove in Italy!

It is a wide flat noodle, similar to fettuccine (but much wide). Pappardelle is a hearty pasta so it’s perfect for heavier sauces (and also goes great with a mushroom sauce).

pasta to make Pappardelle with Sausage

Ingredients

This sauce is incredibly rich and delicious.

TOMATOES/PEPPERS Fresh tomatoes are roasted with bell peppers, onion and garlic. Red bell peppers add some sweetness to balance the acidity from the tomatoes. The canned tomatoes add great texture.

MEAT Italian sausage is seasoned and has lots of flavor.

If you substitute another ground meat (like beef),  you’ll want to add some extra seasonings.

The extra step of roasting the tomatoes and peppers is so worth the flavor it adds. Start with the veggies and while they’re roasting brown the meat.

How to Make Sauce for Pappardelle

  1. Toss tomatoes, red peppers, and onion with olive oil and seasonings (per recipe below). Roast in the oven until tender.
  2. While the vegetables are roasting, brown the sausage in a skillet and drain off the fat.
  3. Add the remaining sauce ingredients (including the roasted vegetables) and simmer.

ingredients for a tomato meat sauce in a pot

  1. Cook pasta in salted boiling water until ‘al dente’ (to the bite). Drain, but reserve 1 cup of the pasta water.
  2. Toss pappardelle with the meat sauce, adding pasta water as necessary. Garnish with fresh chopped herbs and grated parmesan cheese.

pappardelle in a bowl with meat sauce

More Meaty Favorites

Did your family love this Pappardelle with Sausage? Be sure to leave a rating and a comment below! 

close up of Pappardelle with Sausage in a bowl

Pappardelle with Sausage

This fresh & flavorful Italian-inspired dish is the perfect meal to feed a family or crowd on a busy weeknight!
Course Dinner, Entree, Main Course, Pasta
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Calories 514
Author Holly Nilsson

Ingredients

  • 2 pounds ripe tomatoes fresh
  • 2 red bell peppers
  • 1 onion
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Italian seasoning divided
  • 1 pound Italian sausage
  • 28 ounces canned whole tomatoes with juices
  • 14 ounces canned tomato sauce
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh basil chopped
  • 16 oz pappardelle

Instructions

  • Preheat oven to 450°F.
  • Chop tomatoes, bell pepper, and onion into 1″ pieces. Toss with garlic, olive oil, balsamic vinegar, and 1 teaspoon of Italian seasoning.
  • Spread in a single layer on a foil-lined pan and roast 20 minutes. Stir and turn oven to broil. Broil 10 minutes or until vegetables are tender and have some light browning on the edges.
  • While vegetables are roasting, brown the sausage in a large saucepan. Drain fat.
  • Add canned tomatoes, tomato sauce, ½ cup water, and remaining Italian seasoning. Stir in roasted vegetables with any juices.
  • Bring sauce to a boil. Reduce heat and simmer uncovered 1 hour or until sauce reaches desired consistency (add more water if needed).
  • Cook pappardelle in salted water according to package directions until al dente. Drain well, reserving 1 cup of pasta water.
  • Stir in parsley & basil into the sauce. Toss pappardelle with meat sauce, add pasta water if needed to reach desired consistency. Top with additional herbs if desired.

Notes

Roasting the vegetables adds amazing flavor. The bell pepper cooks into the sauce and while you won’t really know it’s there, the sweetness balances out the acidity in the sauce.

Cook the pasta to al dente (firm) and don’t rinse before tossing with the sauce. The starches on the pasta help the sauce stick.

Reserve some of the starchy water from the pasta and add it to the sauce if needed. It can help thin out the sauce but the starches also help it cling to the pasta.

Nutrition

Calories: 514 | Carbohydrates: 56g | Protein: 19g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 838mg | Potassium: 1001mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2448IU | Vitamin C: 71mg | Calcium: 97mg | Iron: 4mg
Pappardelle with Sausage in a bowl with a fork and a title
close up of Pappardelle with Sausage in a bowl with writing
close up of Pappardelle with Sausage with a title
ingredients in the pot to make Pappardelle with Sausage and an image of the finished dish with a title

Originally posted at Spend with Pennies