Vegetarian Enchiladas

Veggie Enchiladas are super healthy, super colorful, and full of flavor!

Seasoned, roasted vegetables, are wrapped in corn tortillas, covered in enchilada sauce, and baked until bubbly. Vegetarian Enchiladas are a quick and easy meatless meal that your whole family will love.

plated Veggie Enchiladas

Ingredients

VEGETABLES Veggie enchiladas are chock full of healthy veggies like cauliflower, bell pepper, and zucchini, but we seasoned them and roasted them to bring out their best flavor. Add your favorite veggies based on what you have in your fridge.

SEASONING To keep it simple we use homemade taco seasoning for the vegetables. You can use your favorite seasonings or even just salt & pepper.

TORTILLAS Corn tortillas are best for enchiladas. Be sure to heat them so they don’t crack. I heat them on the grill or directly over the flame of a gas stove for a few minutes.

CHEESE This recipe uses pepper jack cheese since it’s easily available but feel free to try different kinds of cheese like cotija!

ingredients to make Veggie Enchiladas

Variations

    • Line tortillas with fresh spinach leaves before adding the veggies for a little extra color, flavor, and nutrients!
    • We also like sautéed sliced mushrooms, diced onions, or a can of diced tomatoes, or even a can of green chilis.
    • For an extra protein boost, add a can of drained and rinsed black beans and some brown rice!
    • Veggie enchiladas are a great way to use up leftovers like other veggies, rice, or scrambled eggs.

How to Make Veggie Enchiladas

  1. Prep, season, & roaste vegetables per recipe below.
  2. Fill tortillas with roasted vegetables, place in a baking dish with a bit of enchilada sauce.
  3. Top with remaining enchilada sauce & bake.

process of cooking vegetables for filling for Veggie Enchiladas

Toppings for Enchiladas

Topping possibilities are endless!

A dollop of sour cream, some easy guacamole, some salsa, or pineapple salsa are all great options.

We like to serve vegetarian enchiladas with Cilantro Jicama Slaw for a fresh crispy side.

Veggie Enchiladas open with filling on a baking sheet

More Great Enchilada Recipes

Veggie Enchiladas baked in a casserole dish

Perfect Enchiladas Every Time

  • When making enchiladas, heat the corn tortillas before rolling so they don’t crack.
  • Cut veggies the same size so they roast at the same rate.
  • Keep leftovers covered in the refrigerator and they will last about 4 days. Enchiladas can be reheated in the microwave or oven.
  • Or, make a vegetarian enchilada soup by placing roasted vegetables in a pot with caramelized onions, salt & pepper, taco seasoning, and a can of tomato soup. Add some salsa, vegetable broth, then heat and serve with shredded cheese and tortilla chips on top!

Did you make these Veggie Enchiladas? Be sure to leave a rating and a comment below! 

 

Veggie Enchiladas on a plate

Veggie Enchiladas

These easy & cheesy enchiladas are filling, flavorful, and budget-friendly!
Course Casserole, Dinner, Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 246
Author Holly Nilsson

Ingredients

  • 2 cups enchilada sauce divided
  • 8 corn tortillas 6″ each
  • 2 cups pepper jack cheese shredded, divided
  • 2 tablespoons cilantro finely chopped

Vegetable Filling

  • 6 cups cauliflower cut into small florets
  • 1 red bell pepper diced
  • 1 small zucchini diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • ½ teaspoon black pepper

Instructions

  • Preheat oven to 450°F. Spread 1 cup enchilada sauce in the bottom of a 9×13 baking dish.
  • Combine all of the vegetable filling ingredients in a small bowl. Toss to combine.
  • Spread onto a baking sheet, roast 10 minutes. Stir and roast an additional 5-7 minutes or until vegetables are tender.
  • Place 2 tablespoons of cheese on each tortilla. Evenly divide vegetable mixture over tortillas. Roll tortillas and place seam side down in the prepared dish.
  • Top with remaining sauce. Reduce oven temperature to 375°F. Bake uncovered 20 minutes or until bubbly. Add remaining cheese and bake 5 minutes more.
  • Top with chopped cilantro.

Nutrition

Serving: 2enchiladas | Calories: 246 | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1120mg | Potassium: 296mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1889IU | Vitamin C: 50mg | Calcium: 54mg | Iron: 2mg
Veggie Enchiladas on a plate with garnish and a title
Veggie Enchiladas in a dish with a title
close up of Veggie Enchiladas on a plate with a title
adding filling to Veggie Enchiladas with plated dish and a title

Originally posted at Spend with Pennies

Crock Pot Lasagna

Crockpot Lasagna has all of the rich zesty flavors, creamy cheese, and tender, juicy ground beef found in a traditional lasagna recipe!

The slow cooker is an easy way to prepare this favorite and let it cook all day while you’re away. Nothing is as good as a ready meal after a busy day.

close up of plated Crock Pot Lasagna

An Easy Crockpot Meal

We love any and all Crockpot recipes, but this one has a special place in our kitchen!

  • This recipe is easy to put together and no pre-cooking the noodles required.
  • It’s great to make ahead (even the day before) and cook while you’re out or at work.
  • It’s the perfect entrée to add to a potluck or dinner party since all you need to do is plug the Crockpot in to keep it warm.
  • It’s versatile, too, and can easily be changed up with other favorite lasagna ingredients.

ingredients to make Crock Pot Lasagna

Lasagna Ingredients

3-CHEESE FILLING Traditional lasagna uses ricotta cheese, but cottage cheese works. Cottage cheese can sometimes produce a bit more liquid. Parmesan adds flavor while mozzarella makes it gooey and cheesy.

SAUCE This easy ground beef version uses a marinara sauce that’s already seasoned, but we add some of our own homemade Italian seasoning. If you have the time, you can make your own easy marinara sauce, too! If you have leftover meatsauce, that can be used too.

OPTIONAL ADD-INS

      • Add some fresh or frozen spinach to the cheese mixture.
      • Layer in cooked veggies like peppers or mushrooms.
      • Swap half of the ground beef for Italian sausage.

Crock Pot Lasagna ingredients in bowls

How To Make Crockpot Lasagna

Let the slow cooker do all the work for this delish dish!

  1. Brown ground beef, onion, and garlic. Add sauce, tomatoes, and seasonings.
  2. Combine cheese filling.
  3. Layer cheese mixture, meat sauce, and noodles until the final layer is pasta sauce topped with cheese.
  4. Cover and cook per recipe below.

process of adding layers to pot to make Crock Pot Lasagna

Important Tip

Once cooked, be sure to let the lasagna rest with the lid ajar for at least 30 minutes (or up to 40 minutes). This allows it to cool slightly and the layers to set up.

What To Serve With Lasagna

Lasagna doesn’t need much more than a fresh, crispy salad and garlic toast! Here are a few of our favorites!

Salads:  tossed salad, Italian salad, Caesar salad

Breads: homemade garlic bread, dinner rolls, French Bread, no knead bread

top view of Crock Pot Lasagna

How to Store Leftovers

Lasagna keeps very well in the refrigerator for about 4 days. Make sure it is covered tightly. Sprinkle a little extra mozzarella and Parmesan cheese on top and reheat in the microwave.

As with any lasagna, this recipe freezes well!

Lasagna Recipes

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

close up of Crockpot Lasagna with bread and a slow cooker in the back

Crock Pot Lasagna

Crockpot Lasagna is an easy set-it-and-forget-it meal that tastes just like the oven version. Layers of lasagna noodles, meat sauce, & loads of gooey cheese make an unforgettable Italian favorite in the slow cooker!
Course Beef, Casserole, Dinner, Entree, Main Course, Pasta, Slow Cooker
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Servings 8 servings
Calories 611
Author Holly Nilsson

Ingredients

  • 9 lasagna noodles uncooked
  • 2 cups mozzarella cheese shredded
  • ½ cup parmesan cheese grated

Sauce

  • 1 pound lean ground beef
  • 1 small onion diced
  • 4 cloves garlic minced
  • 15 ounces petite diced tomatoes
  • 36 ounces marinara sauce
  • 1 teaspoon Italian seasoning

Cheese Filling

  • 24 oz ricotta cheese or cottage cheese
  • 1 cup mozzarella cheese shredded
  • ¼ cup parmesan cheese grated
  • 1 egg

Instructions

  • Cook ground beef, onion, and garlic in a large saucepan until no pink remains. Drain fat.
  • Stir in sauce, diced tomatoes with juices and seasoning. Simmer 5-7 minutes or until thickened. Season with salt & pepper to taste.
  • Meanwhile, mix cheese filling ingredients.
  • Spread 1 ½ cups sauce in the bottom of a 6 qt slow cooker. Top with a layer of uncooked lasagna noodles (break them to fit in the slow cooker as needed).
  • Create layers of cheese mixture, sauce, and noodles. End with pasta sauce and finally top with remaining mozzarella and parmesan.
  • Cover and cook on low for 3 to 3.5 hours or until pasta is cooked through (the edges will be brown and crispy). Turn the slow cooker off, open lid slightly to allow steam to escape and let rest 30 minutes to set.

Notes

Layering order (you may or may not be able to fit 3 whole noodles on each layer depending on the shape of your slow cooker):

1.5 cups of sauce- 2 ½ to 3 noodles- 1/3 of cheese mixture 

1.5 cups of sauce- 2 ½ to 3 noodles- 1/3 of cheese mixture

1.5 cups of sauce- 2 ½ to 3 noodles- 1/3 of cheese mixture

remaining sauce – mozzarella

Be sure to let the lasagna rest uncovered at least 20 minutes (or up to 30 minutes). This allows it to cool slightly and the layers to set up.

Nutrition

Calories: 611 | Carbohydrates: 40g | Protein: 40g | Fat: 33g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1271mg | Potassium: 975mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1437IU | Vitamin C: 15mg | Calcium: 561mg | Iron: 4mg

plated Crock Pot Lasagna with Crockpot in the back with a title

Crock Pot Lasagna in the air fryer and and plated with a title

 

plated Crock Pot Lasagna with writing

 

plated Crock Pot Lasagna with a title

 

 

Originally posted at Spend with Pennies

Penne Pasta Salad with Tomatoes, Cucumbers, and Olives

This Penne Pasta Salad with Tomatoes, Cucumbers, and Olives is a light and tangy penne pasta salad that is potluck, party, and summer barbecue friendly, with no mayo or other ingredients to spoil in the heat.

A light dressing keeps everything tangy and moist, while the pasta won’t dry out, even if it’s left on a table for a couple of hours.

Penne Pasta Salad made without mayo - perfect for potlucks and summer parties! get the recipe at barefeetinthekitchen.com

This Italian Pasta Salad is one of the simplest pasta salads you can make.

You’ll have the entire salad assembled in the time it takes to boil the pasta if you start chopping ingredients while the pasta is cooking. I often toss everything together while the pasta is warm and serve the salad immediately.

However, this is also delicious cold and will keep nicely in the refrigerator for a few days. Italian Pasta Salad is a terrific make-ahead dinner or lunch for busy days.

Cucumber Tomato Pasta Salad

Fresh tomato and cucumber tossed together in a salad is like summertime in a bowl.

When I’m in the mood for a crisp and refreshing side, Cucumber Tomato Salad never disappoints. All these veggies need is a splash of oil and vinegar, a little seasoning and I’ll happily eat a whole bowl.

Adding pasta to the idea of a cucumber tomato salad only made it all the more delicious. I love the way the juicy tomatoes and fresh cucumbers taste together with tender penne noodles in this pasta salad.

If you like the combination of flavors in this Italian Pasta Salad, you should also give Cucumber Salad with Spicy Tomato Vinaigrette a try for your next potluck dish. For a creamier cucumber tomato salad recipe, try this Creamy Cucumber Tomato Salad, too.

Italian Pasta Salad

If you can boil pasta and chop a vegetable, you can make a delicious homemade pasta salad.

Along with the cucumber and tomatoes, this penne pasta salad gets its Italian flavors from a combination of fresh herbs. I use plenty of chopped fresh basil leaves for amazing flavor and fragrance. Italian parsley add a fresh taste that makes this dish irresistible.

A combination of grape and cherry tomatoes work beautifully here. Red wine vinegar compliments the sweetness from fresh tomatoes while adding a nice tang.

Black olives finish this salad with a rich and salty flavor. Even people who’ve told me they’re not the biggest fans of olives have enjoyed them here.

Served cold or at room temperature, this pasta salad recipe is a keeper!

We also love plenty of garlic in our pasta salad! I throw three chopped cloves into mine, but feel free to adjust based on your garlic preference.

This recipe calls for a super simple dressing that really lets the flavors of the fresh veggies shine. The olive oil and red wine vinegar dressing is moist enough to keep the pasta from drying out but light enough not to overpower everything else.

Italian Pasta Salad is delicious and filling enough to serve on its own as a quick lunch or dinner. It also makes a fabulous side dish for any of your favorite entrees.

Pair it with Italian Red Wine Pork Roast for a hearty meal any time of year. Try it with a cup of Italian White Bean, Cabbage, and Sausage Soup for a delicious lunch. It’s wonderful eaten as-is or sprinkled with a little Parmesan cheese.

However you enjoy this simple penne pasta salad, I hope you like it as much as we do!

This summer pasta salad is loaded with Italian flavors - you're going to love it!

Mayo Free Pasta Salads

I’m a gigantic fan of pasta salad made without mayonnaise. These mayo-free salads keep nicely at room temperature for hours, making them super convenient and tasty for summer parties and other outdoor activities in the heat.

While I love a Creamy Pasta Salad, I also like a pasta salad I can serve year-round with no worries. I typically take these salads to potlucks in big disposable pans or plastic containers. This way, I can set it on the table and then forget about it. I never have to worry about a mayo free pasta salad spoiling quickly in the sun.

In the summertime, I often make a double or triple batch of pasta salads like this one. Leftovers are great to keep in the fridge and dish out for a quick lunch.

This Spinach Pasta Salad and this Summer Israeli Couscous Salad are two more excellent salads that are perfect for summer. And this Strawberry Spinach Pasta Salad is a must any time you have fresh strawberries around!

This Tangy Mediterranean Pasta Salad is a mayo-free salad that is perfect for summer parties! get the recipe at barefeetinthekitchen.com

For more pasta salads, you’ll want Creamy Pasta Salad and Bacon Ranch Pasta Salad on your list to try soon. This Taco Pasta Salad and this Zucchini Noodle Mock Pasta Salad both sound delicious too.

If you’re looking for a warm pasta dish that the entire family is certain to love, this Easy Baked Ziti is guaranteed to thrill them. One Pot Lazy Lasagna is another easy delicious dinner that comes together.

Check out all my Pasta Salad Recipes for more ideas!

Kitchen Tip: I use this pot, this strainer, and this mixing bowl to make this recipe.

Penne Pasta Salad

  1. Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
  2. While the pasta is cooking, combine the tomatoes, oil, vinegar, garlic, salt, and pepper in a medium-size bowl. Stir and let sit while assembling the rest of the salad.
  3. In a large mixing bowl, combine the cucumbers, olives, red onion, and cooked pasta. Add the tomatoes and all of the juices from the bowl. Stir to coat everything in the dressing.
  4. Sprinkle with basil and parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerator until ready to eat.
Penne Pasta Salad made without mayo - perfect for potlucks and summer parties! get the recipe at barefeetinthekitchen.com

Print

Penne Pasta Salad with Tomatoes, Cucumbers, and Olives

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Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 -10 servings
Calories 277kcal

Ingredients

  • 8 ounces mini penne pasta or regular penne pasta
  • 4 cups grape or cherry tomatoes, halved (red or yellow is fine)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, adjust to taste
  • 1 teaspoon fresh black pepper, adjust to taste
  • 2 cups cucumbers, chopped small
  • 6 ounce can whole black olives, drained and halved
  • 1/4 cup red onion, sliced very thin and chopped small
  • 10 large fresh basil leaves, sliced very thin, about 2 tablespoons
  • 2 tablespoons fresh Italian parsley, chopped small

Instructions

  • Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
  • While the pasta is cooking, combine the tomatoes, oil, vinegar, garlic, salt, and pepper in a medium-size bowl. Stir and let sit while assembling the rest of the salad. 
  • In a large mixing bowl, combine the cucumbers, olives, red onion, and cooked pasta. Add the tomatoes and all of the juices from the bowl. Stir to coat everything in the dressing.
  • Sprinkle with basil and parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat. Enjoy!

Nutrition

Calories: 277kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 338mg | Potassium: 305mg | Fiber: 2g | Sugar: 3g | Vitamin A: 730IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 0.9mg

{originally published 6/4/18 – recipe notes and photos updated 4/9/21}

Italian Pasta Salad - get the recipe at barefeetinthekitchen.com

The post Penne Pasta Salad with Tomatoes, Cucumbers, and Olives appeared first on Barefeet in the Kitchen.

Originally posted at Bare Feet in the Kitchen

Leftover Ham Balls

Ham balls are a great recipe, the perfect way to enjoy leftover ham!

Savory ham and pork meatballs in a quick zesty sauce. These make a great meal served over rice or even an appetizer for snacking on! Pop some into a hoagie sandwich with cheese and onions for a new favorite!

close up of Ham Balls on rice

What are Ham Balls?

This recipe comes from an old church cookbook I have, it’s been around for ages. Ham balls are similar to a ham loaf but in meatball form!

Ham is finely diced (or processed in the food processor as you would for a ham salad) and combined with ground beef, pork, onions, and seasonings.

They’re baked in a simple (shortcut) sauce and great served over rice.

ingredients to make Ham Balls in bowls

Ingredients and Variations

MEAT Our recipe uses a 1:1 ratio of beef and pork, and then a full cup of ground ham, which makes this a great recipe for using up leftovers.

SAUCE The sauce is simple and zesty. Using condensed tomato soup makes the sauce a little bit creamy. For a sweeter flavor, add some pineapple juice!

ingredients to make Ham Balls in a glass bowl

How to Make Ham Balls

Ham balls are as easy to make as 1, 2, 3!

  1. Cook onion in butter until tender.
  2. Place ham in the food processor and process until it is crumbled.

shredding ham to make Ham Balls

  1. Mix ham ball ingredients & form into meatballs.
  2. Place meatballs in a casserole dish, spaced evenly.
  3. Cover with sauce & foil, bake per recipe instructions, turning once.

Ham Balls on a casserole dish

Leftovers

  • Baked ham balls in sauce will keep in the refrigerator up to 5 days as long as they are covered. Simply reheat them in the microwave.
  • Freeze ham balls with the sauce in zippered bags with the date written on the outside. They will keep for about 6 weeks.

So Many Meatballs!

Did your family love these Ham Balls? Be sure to leave a rating and a comment below! 

close up of Ham Balls on rice

Ham Balls

These juicy Ham Balls are flavorful & easy to make. Serve as an appetizer or as an entree over rice with our homemade sauce!
Course Appetizer, Dinner, Entree, Ham
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 562
Author Holly Nilsson

Ingredients

  • ½ onion finely diced
  • 1 tablespoon butter
  • ½ pound lean ground beef
  • ½ pound lean ground pork
  • 8 ounces ground ham about 3 cups, see note
  • 1 egg
  • cup bread crumbs
  • ¼ cup milk
  • ½ teaspoon dry mustard powder
  • teaspoon ground black pepper

Sauce

  • 1 can condensed tomato soup
  • ¼ cup brown sugar
  • 3 tablespoons cider vinegar
  • 1 tablespoon dijon mustard

Instructions

  • Preheat oven to 350°F.
  • Cook onion in butter for 5-6 minutes or until tender. Cool completely.
  • Combine all sauce ingredients in a bowl.
  • Combine ham ball ingredients in a bowl and mix well. Form into 1″ meatballs and place in a 9×13 pan.
  • Spread sauce over the meatballs, cover and cook 30 minutes.
  • Uncover, flip meatballs over and cook an additional 20-25 minutes or until sauce is thickened and meatballs are cooked through.

Nutrition

Calories: 562 | Carbohydrates: 41g | Protein: 36g | Fat: 28g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1312mg | Potassium: 871mg | Fiber: 2g | Sugar: 23g | Vitamin A: 471IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 4mg
Ham Balls on rice with a title
Ham Balls in a dish with a title
Ham Balls with rice and writing
Ham Balls in a casserole dish with writing
Ham Balls in a dish and on rice with a title

Adapted from Riley, Ethel. “Ham Balls.” Circulation Service. Rapid City, SD, 1990. 86. Print.

Originally posted at Spend with Pennies

Pineapple Ham

Pineapple ham is a deliciously zesty twist on a classic baked ham recipe.

It’s spring and that means it’s time for Easter pineapple ham (although this easy dish can be enjoyed all year long)!  Serve it with your favorite sides from sweet potato casserole and scalloped potatoes (or even mashed) for the perfect meal.

ham topped with pineapple and cherries

A Delicious Ham Recipe

Pineapple Ham recipe is an Easter favorite!

  • This dish is easy, affordable, and delicious!
  • It has the perfect blend of flavors, sweet, tart, and salty.
  • This ham is incredibly juicy and tender.
  • The pineapple and cherries makes it beautiful and festive!

Ingredients and Variations

HAM The star of this delicious dish is a fully cooked 6-pound ham. If your ham is not fully cooked it will require extra cook time (follow the directions on your package).

PINEAPPLE  A can of pineapple rings is really easy to use, they’re thick and delicious. If you prefer, use fresh pineapple. If you only have pineapple chunks, those work too but you’ll need to use a toothpick to secure each chunk.

FLAVOR A quick glaze of mustard, brown sugar, and a handful of seasonings adds flavor to the ham. For extra flavor, use your favorite ham glaze recipe.

ingredients for making pineapple ham

How to Cook Pineapple Ham

  1. Score a ham. Place it in a deep casserole dish. Set aside.
  2. Brush ham with Dijon glaze (per the recipe below) and add pineapple juice to the baking dish.

baked ham with mustard

  1. Cover with foil & bake.
  2. Remove ham from the oven, brush with the pineapple juice. Secure pineapple rings to the ham with toothpicks. Secure half a maraschino cherry to the center of each pineapple ring.

pineapple rings and cherries on ham

  1. Bake, uncovered for another 25 to 35 minutes or just until ham reaches 140°F.

Storing

Baked ham will keep in the refrigerator for up to 8 days in an airtight container.

Freeze ham steaks in zippered bags either individually or between pieces of parchment paper. Label the bags with the date and they can stay frozen up to 3 months. Thaw and reheat in the microwave.

More Ways to Cook Ham

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

ham topped with pineapple and cherries

Pineapple Ham

Sweet, savory, and oh-so-flavorful, this pineapple ham is a must-have for any holiday dinner!
Course Dinner, Entree, Ham, Main Course, pork
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Rest Time 10 minutes
Total Time 2 hours 5 minutes
Servings 8
Calories 577
Author Holly Nilsson

Ingredients

  • 1 fully cooked ham about 6 pounds
  • 1 tablespoon dijon mustard
  • 8 maraschino cherries optional

Glaze

  • 1 can pineapple rings with juices
  • 3 tablespoons brown sugar
  • 1 tablespoon dijon mustard
  • teaspoon ground cloves

Instructions

  • Preheat oven to 325°F.
  • Diagonally score the ham with a sharp knife. Place ham in a casserole dish.
  • To make the glaze, whisk 3 tablespoons of the juice from the pineapple with brown sugar, dijon, and cloves. Set aside.
  • Brush ham with dijon mustard and pour remaining pineapple juice over ham. Cover with foil and cook 80 minutes.
  • Remove from the oven and brush with pineapple juice. Place pineapple rings over ham and secure with toothpicks (add a ½ maraschino cherry to the center of each if desired.)
  • Bake uncovered 25-35 minutes or just until ham reaches 140°F. Do not overcook.
  • Remove ham from the oven and let it rest 10 minutes before slicing.

Nutrition

Calories: 577 | Carbohydrates: 18g | Protein: 65g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 248mg | Sodium: 3974mg | Potassium: 1056mg | Fiber: 1g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 86mg | Calcium: 41mg | Iron: 3mg

Ways to Use Leftover Ham

Check out all of our leftover ham favorites here!

Originally posted at Spend with Pennies

Easy Stuffed Peppers

Stuffed Peppers seem fancy but it’s an easy way to serve peppers! Tender bell peppers stuffed with a zesty ground beef, sausage, rice, and tomato filling. Top it all with cheese and bake until bubbly. 

Serve these with a fresh salad and some crusty bread (for sopping up any sauce).

Stuffed Peppers in clear glass baking dish

Ingredients

Stuffed Bell Peppers are easy to make and everyone loves them!

  • MEAT We fill these with a mixture of beef and sausage but you can use one or the other (or even ground turkey if you prefer)
  • RICE I use long grain white rice but I do sometimes replace the rice with Cauliflower Rice.
  • SAUCE Use your fave marinara sauce or pasta sauce. Add in some herbs (fresh if you’ve got them) and onions. If you like a little heat, stir in some chili flakes.

Peppers for Stuffed Peppers

While I used green peppers in this recipe, any color bell pepper (red/yellow/orange) will work just fine. The peppers do have different flavors so it can depend on your personal taste preference.

  • Green peppers are a bit zestier and we love the flavor with the filling mixture.
  • If you like sweeter peppers, red, yellow, or orange are great options.

Stuffed Pepper recipe ingredients in a pot

How to make Stuffed Peppers

My friends often ask me how to make stuffed bell peppers and my response is always the same – it’s so easy! While these may look difficult, if you follow these easy steps, you will have perfect stuffed peppers every time!

  1. Brown meat, onion, and garlic (per recipe below). Add tomato sauce, rice and seasonings and cook until rice is tender.
  2. While the filling is cooking, prepare your peppers by simmering 5 minutes to soften or even bake them in the oven for 15 minutes if you’d like.
  3. Fill peppers with pasta sauce, meat and rice mixture. Top with cheese and bake until bubbly!

I usually cut my peppers across the top but you can also cut them top to bottom to make smaller portions (like in these Mexican Stuffed Peppers).

Do You Have to Pre-cook the Peppers Before Stuffing Them?  No you don’t have to precook the peppers, but they do stay quite crisp if you don’t pre-cook them. I think they’re better if you pre-cook them a bit.

Stuffed Peppers in baking dish with tomato sauce

How Long to Cook Stuffed Peppers

Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.

Great Sides

This dish goes well with a fresh salad and bread. Here are some favorites:

Stuffed Pepper being lifted out of baking dish

Make Ahead & Leftovers

Stuffed peppers can be frozen and they are a great make-ahead meal!

To Freeze Stuffed Peppers prepare and bake as directed below. They can be frozen individually or together in a baking dish. To re-heat, simply thaw in the fridge overnight and bake in a 350°F oven until heated through.

Stuffed Pepper being lifted out of baking dish

Stuffed Peppers

Tender bell peppers stuffed with a zesty beef and rice filling with tomato sauce are baked until bubbly.
Course Beef, Dinner, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 385
Author Holly Nilsson

Ingredients

  • 6 bell peppers
  • ½ pound lean ground beef
  • ½ pound Italian sausage
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can small diced tomatoes 14 ½ ounces
  • ½ cup white rice uncooked
  • 1 ¼ cup water
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Italian seasoning
  • 2 ½ cups marinara sauce divided
  • ½ cup cheddar cheese shredded

Instructions

  • Preheat oven to 350°F.
  • Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
  • Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
  • In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. 
  • Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
  • Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.
  • Place 1 ½ cups of marinara sauce in the bottom of a 9×13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
  • Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

Video

Notes

If you firmer/tender-crisp peppers, skip the boiling step and bake as directed.

Nutrition

Calories: 385 | Carbohydrates: 29g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 922mg | Potassium: 933mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4255IU | Vitamin C: 166.8mg | Calcium: 137mg | Iron: 3.7mg

 

 

Stuffed Peppers with a title

Originally posted at Spend with Pennies

Pizza Stuffed Chicken Breast

Can’t decide between pizza or chicken? Make both with this pizza stuffed chicken recipe!

Get your pizza fix rolled into a cheesy chicken breast that’s baked in a seasoned crust for a crispy, tasty entrée that you’ll want to make over and over again. It’s a family favorite!

plated Pizza Stuffed Chicken

 

Ingredients

CHICKEN Boneless chicken breasts are our first choice but you can use thighs or bone in chicken breasts too. If your chicken is bone in simply use a small knife to cut a pocket in the side and fill it up. Bone in chicken will need about 10 minutes longer to cook.

CHEESE We love using string cheese in this recipe as they are the right size and melt nicely. You can also cut your own cheese sticks. I don’t recommend shredded cheese and it tends to melt too much.

BREADCRUMB CRUST Roll them up, cover in breadcrumbs and then bake to juicy perfection!

ingredients to make Pizza Stuffed Chicken

Variations

  • Add other pizza toppings you love from mushrooms to green peppers and onions.
  • If adding veggies, they should be pre-cooked and cooled. Just pop them in the microwave with a little bit of water for a minute or so.
  • For a low-carb version, use crushed pork rinds (or parmesan cheese) instead of Panko.

How to Make Pizza Stuffed Chicken

The steps for this recipe are similar to making chicken cordon bleu (which is actually really easy to make) but it is topped with sauce and cheese like a chicken parmesan while having the flavors of our favorite pizza recipe!

  1. Pound the chicken so it’s even and top with pepperoni & string cheese. Roll up & secure with toothpicks on either end.
  2. Dip the chicken rolls in garlic butter, then coat with breadcrumbs.
  3. Bake 30 minutes. Top with pizza sauce and cheese. Bake until melted and chicken is cooked through.

Be sure to seal the sides of the chicken well to keep the cheese in. Some of the cheese might leak out but there will still be lots left inside.

process of rolling and breading Pizza Stuffed Chicken

Tips

  • Choose pieces of chicken that are the same size and flatten them to all equal widths so they bake at the same rate.
  • Use a meat thermometer to ensure the internal temperature reaches 165°F.
  • Rest for about 5 minutes before serving so the juices have a chance to get sealed inside.
  • For an extra crispy cheesy topping place the dish under the broiler for a couple of minutes until the topping is bubbly and golden brown.

Did your family enjoy this Pizza Stuffed Chicken? Be sure to leave a rating and a comment below! 

close up of cooked Pizza Stuffed Chicken

More Stuffed Chicken

Pizza Stuffed Chicken on a plate with dip

Pizza Stuffed Chicken

Crispy on the outside, cheesy on the inside, this Pizza Stuffed Chicken recipe is just like delivery, without the crust!
Course Chicken, Dinner, Entree, Main Course, pizza
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 641
Author Holly Nilsson

Ingredients

  • 4 chicken breasts boneless, skinless, about 6 oz each
  • salt & pepper to taste
  • 24 slices pepperoni
  • 4 mozzarella string cheese
  • 3 tablespoons butter melted
  • 1 clove garlic minced
  • 1 cup seasoned bread crumbs
  • ½ teaspoon oregano
  • ½ teaspoon pepper
  • ¾ cup pizza sauce
  • ½ cup mozzarella cheese shredded
  • cooking spray

Instructions

  • Preheat oven to 350°F.
  • Pound chicken to ¼” thickness. Season with salt and pepper.
  • Top each chicken breast with 5 slices of pepperoni and one cheese string (cut in half if needed). Roll the chicken up lengthwise and secure the ends with toothpicks.
  • Combine the melted butter and garlic in a small dish. Mix the breadcrumbs with seasonings and put them in a separate dish.
  • Dip each chicken roll in the butter mixture and then into the breadcrumbs evenly coating the chicken.
  • Spray chicken with cooking spray and place in a greased 9×13 dish. Bake for 30 minutes.
  • Remove from the oven and top with pizza sauce, mozzarella, and 1 slice of pepperoni. Return to the oven and bake for 10 more minutes or until it reaches 165°F.

Notes

Choose pieces of chicken that are the same size and flatten them to all equal widths so they bake at the same rate. If the chicken breasts are extra-large, they may need extra time to cook.

If you don’t have cheese strings, mozzarella can be cut from a block of cheese. Shredded cheese is not recommended.

For an extra crispy cheesy topping place the dish under the broiler for a couple of minutes until the topping is bubbly and golden brown.

Use a meat thermometer to ensure the internal temperature reaches 165°F.

Rest for about 5 minutes before serving so the juices have a chance to get sealed inside.

 

Nutrition

Serving: 1breast | Calories: 641 | Carbohydrates: 25g | Protein: 65g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 206mg | Sodium: 1498mg | Potassium: 1102mg | Fiber: 2g | Sugar: 4g | Vitamin A: 682IU | Vitamin C: 7mg | Calcium: 168mg | Iron: 3mg

 

Delish Pizza Dishes

plated Pizza Stuffed Chicken with writing
Pizza Stuffed Chicken in a dish with a title
close up of Pizza Stuffed Chicken with a title
cooked Pizza Stuffed Chicken in a dish and plated with a title

Originally posted at Spend with Pennies

Air Fryer Meatloaf

Air fryer meatloaf is so juicy and cooks in a fraction of the time and clean up is a breeze.

This meatloaf contains a mixture of meat & seasonings and its topped with a delicious zesty topping!

sliced Air Fryer Meatloaf

Why Make Meatloaf in the Air Fryer

A classic meatloaf is a favorite meal and we love this air fryer version for a quick weeknight dinner.

  • this can baked in about half of the time compared to an oven recipe.
  • the fat drips away into the pan so the meat doesn’t cook in the fat.
  • this makes 2 smaller meatloaves so they’re easier to handle (and you get more of the crispy edges)
  • cleanup is a breeze (I have the Cosori 5.8QT XL and a quick rinse and it goes into the dishwasher

No Air Fryer? No problem!

ingredients to make Air Fryer Meatloaf

Ingredients

MEAT We use lean ground beef (80/20), however, a combination of ground beef and ground turkey or pork can work just as well.

VEGGIES Finely diced bell pepper, onions, parsley, and garlic add flavor.

BINDER & SEASONINGS Breadcrumbs are mixed together with milk and egg yolk, Parmesan cheese, and a handful of Italian seasoning.

Ingredient Info

The topping in this recipe contains chili sauce (which is not spicy) and ketchup and it’s my favorite part of meatloaf.

If you’ve never had chili sauce, it is like a very zesty tangy ketchup with tons of flavor. It’s amazing combined with BBQ sauce and put on burgers and ribs.

process of making Air Fryer Meatloaf

How to Make Air Fryer Meatloaf

Air fryer meatloaf is a super quick and easy way to put a delicious meal on the table, and it takes just a few easy steps!

  1. Mix all of the ingredients, shape them into two equally-sized loaves (per the recipe below).
  2. Place meatloaves in the air fryer basket & cook for about 20 minutes.
  3. Add topping and cook an additional 15 minutes or until the meatloaf reaches 165°F.

Remove meatloaves from the air fryer & allow to rest 5 minutes before slicing.

close up of Air Fryer Meatloaf in the air fryer

Recipe Tips

  • Don’t overmix the meat, mix just until combined.
  • Preheat the air fryer before adding the meatloaf.
  • Air Fryers can vary so be sure to use an instant read thermometer to check the internal temperature of the meatloaf and ensure it reaches 165° F.
  • Check the meatloaf early to ensure it doesn’t overcook. Add more time as needed.
  • Rest the meatloaf before slicing so it doesn’t fall apart.
  • Keep leftovers in a sealed container in the refrigerator for up to 4 days and reheat in the air fryer or the microwave.

Air Fryer Faves

Did your family love this Air Fryer Meatloaf? Be sure to leave a rating and a comment below! 

sliced Air Fryer Meatloaf

Air Fryer Meatloaf

Juicy & tender, this Air Fryer Meatloaf is easy to make and full of flavor.
Course Air Fryer, Beef, Dinner, Entree, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 45 minutes
Servings 4 servings
Calories 340
Author Holly Nilsson

Ingredients

  • 1 pound lean ground beef
  • ½ green bell pepper finely diced
  • cup seasoned bread crumbs
  • ¼ cup onion* finely diced, see note
  • 2 tablespoons milk
  • 2 tablespoons parmesan cheese grated
  • 1 tablespoon fresh parsley chopped
  • 1 clove garlic minced
  • 1 egg yolk
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt

Topping

Instructions

  • Preheat air fryer to 350°F.
  • Mix all meatloaf ingredients in a large bowl just until combined.
  • Divide the mixture into 2 and shape into small meatloaves, about 5″ long by 2″ wide.
  • Cook in the air fryer for 20 minutes.
  • Combine topping ingredients in a small bowl. Add topping and cook an additional 5-7 minutes or until meatloaf reaches 165°F.
  • Rest 5 minutes before serving.

Notes

For a milder onion flavor, fry the onion in 1 tablespoon butter until tender. Cool completely before adding.

Don’t overmix the meat, mix just until combined.

Preheat the air fryer before adding the meatloaf.

Air Fryers can vary so be sure to use an instant read thermometer to check the internal temperature of the meatloaf and ensure it reaches 165° F.

Check the meatloaf early to ensure it doesn’t overcook. Add more time as needed.

Rest the meatloaf before slicing so it doesn’t fall apart.

Nutrition

Calories: 340 | Carbohydrates: 14g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 709mg | Potassium: 542mg | Fiber: 2g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 18mg | Calcium: 96mg | Iron: 4mg
close up of Air Fryer Meatloaf with writing
Air Fryer Meatloaf in the air fryer and sliced with a title
sliced Air Fryer Meatloaf with a title
close up of Air Fryer Meatloaf with a title

Originally posted at Spend with Pennies

Roast Beef Tenderloin

This recipe for beef tenderloin is perfectly seasoned, and it comes out juicy and fork-tender every time!

Beef tenderloin isn’t complicated to cook— with the right method it’s absolutely simple. In this recipe, I use a reverse sear for tender meat and a more consistent cook throughout. This beef is a delicious meal to enjoy on a special occasion.

slice of Roast Beef Tenderloin on a cutting board

What is Beef Tenderloin?

Beef tenderloin is a very lean tender piece of beef from under the backbone. This area of the animal doesn’t get a lot of use which makes it extra tender!

When served in single portions, tenderloin is cut across and known as filet mignon. When it’s cut from the center to form an even roast, it is sometimes called Chateaubriand.

It is possible to purchase a whole beef tenderloin or “filet” that includes the head, center, and tail. While this is definitely one of the most expensive cuts of beef it’s way less expensive to make it at home! Because of the hefty price tag, many home cooks feel intimidated by cooking it; however, there’s no need to worry!

With the reverse sear method below (and an instant-read thermometer) it comes out absolutely perfectly every single time.

Kitchen Recommendation

If you cook meat, a thermometer is one the most important tools in your kitchen!

Meat is expensive and this is a minimal investment that ensures the best cook on everything from steaks to beef to pork tenderloin. A $15 investment can ensure you cook all of your meats correctly!

Ingredients/Variations

BEEF TENDERLOIN This recipe calls for a 4-pound tenderloin. The time and temperature it’s cooked at depends on the weight (and a little bit on the shape).

SEASONINGS Since tenderloin doesn’t have a lot of marbling, it’s important to season it properly to enhance the flavor (and that it isn’t overcooked!). This simple seasoning blend really nails it with peppercorns, thyme, rosemary, kosher salt, and brown sugar.

OLIVE OIL Olive oil allows the seasoning mix to stick to the meat while cooking.

What is Reverse Sear?

When meat is seared, it is often cooked at a high temperature to brown the outside and then cooked at a lower temperature to the desired doneness.

In a reverse sear, the meat is slow cooked until tender and juicy and then it is cooked at a high temperature to get a browned crust… the reverse of searing meat.

This technique can be applied to steaks or other thick cuts of meat and the results are almost always perfection. A reverse sear makes for tender meat and you’ll get a more consistent cook throughout.

 

How to Cook Beef Tenderloin

This easy method features a long and slow cook time. Searing it in the oven at the end makes tenderloin come out deliciously juicy and fork-tender!

  1. Allow meat to rest at room temperature for 1 hour, preheat oven according to the recipe below.
  2. With a flexible, sharp-tipped knife, lift a 1-inch section of the fat & silver skin, poking the knife all the way through. Gently run the knife under the fat section in 1-inch strips, peeling it off as you go.

slicing skin off beef to make Roast Beef Tenderloin

  1. Pat roast dry and tie at 1-inch intervals with kitchen twine.

tieing string around beef to make Roast Beef Tenderloin

  1. Rub the roast with oil and roll in herbs, salt & black pepper.

taking the temperature of Roast Beef Tenderloin

  1. Insert a thermometer into the center of the roast and place in the oven. Cook just until it reaches 120°F. Remove from the oven immediately.
  2. While the roast rests for 10-15 minutes, preheat oven to a searing temperature of 450°F.
  3. Place roast back in oven and sear until internal temperature reaches 125-130°F (or desired temperature below).
  4. Remove promptly and allow to rest again, loosely covered with foil. This allows the juices to redistribute.

Roast Beef Tenderloin after cooking

Beef Tenderloin Temperatures

  • Rare 120 – 125°F Bight red center
  • Medium Rare 130 – 135°F Dark pink center
  • Medium 140 – 145°F Pink center
  • Medium Well 150 – 155°F Browned center with very little pink
  • Well Done 160°F

close up of Roast Beef Tenderloin on a plate

What to Serve with Beef Tenderloin

Serve beef tenderloin with a vegetable and some type of mashed potatoes for the perfect meal. We love to add a caesar salad and garlic bread. After all, beef tenderloin deserves some special treatment when it comes to side dishes!

Veggies

Potatoes

slices of Roast Beef Tenderloin on a cutting board

Tips

  • Invest in a meat thermometer, it’s essential for cooking meat to tender perfection. Cutting into meat to check for doneness, without letting it rest lets all the juices out, and makes the meat tougher and less flavorful.
  • To ensure the perfect crust on a tenderloin:
    • let the beef come to room temperature before roasting.
    • dab dry before oiling and seasoning
    • salt just before cooking
  • Do not overcook.
  • Be sure to rest before cutting.
  • Try making a horseradish sauce to serve with tenderloin—or just enjoy it as is.

Did you make this Roast Beef Tenderloin? Be sure to leave a rating and a comment below! 

plated Roast Beef Tenderloin with potatoes and asparagus

Roast Beef Tenderloin

Tender, juicy, and fork-tender, this beef tenderloin is the king of all cuts of beef!
Course Beef, Dinner, Entree, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Resting Time 20 minutes
Total Time 2 hours 5 minutes
Servings 6
Calories 874
Author Holly Nilsson

Ingredients

  • 4 pound beef tenderloin
  • 2 tablespoons freshly cracked peppercorns or to taste
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon brown sugar
  • 2 tablespoons olive oil

Instructions

  • Remove tenderloin from the fridge 60 minutes before cooking.
  • Preheat oven to 225°F.
  • To prepare roast, cut off fat and any silver skin. Tie the roast.
  • Combine peppercorns, rosemary, thyme leaves, kosher salt, and brown sugar in a small bowl.
  • Dab the tenderloin dry with paper towels, rub the outside with olive oil, and sprinkle with the herb mixture.
  • Place tenderloin on a rimmed baking sheet and bake until internal temperature reaches 120°F, about 60-70 minutes.
  • Remove from the oven and rest 10-15 minutes. While the roast is resting, turn the oven up to 450°F.
  • Place the roast back into the oven and cook until it reaches 125-130°F, about 25-35 minutes.
  • Rest 10 minutes before serving.

Notes

A meat thermometer is essential for cooking meat to perfection.

Let the beef come to room temperature before roasting.

Dab dry before oiling and seasoning

Salt just before cooking

Do not overcook. 

Be sure to rest before cutting.

  • Rare 120 – 125°F Bight red center
  • Medium Rare 130 – 135°F Dark pink center
  • Medium 140 – 145°F Pink center
  • Medium Well 150 – 155°F Browned center with very little pink
  • Well Done 160°F

Nutrition

Calories: 874 | Carbohydrates: 1g | Protein: 55g | Fat: 71g | Saturated Fat: 28g | Cholesterol: 212mg | Sodium: 1311mg | Potassium: 932mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 7mg
Roast Beef Tenderloin with slices and a title
close up of Roast Beef Tenderloin with writing
plated Roast Beef Tenderloin with a title

sliced Roast Beef Tenderloin with a title

Originally posted at Spend with Pennies

Easy Stovetop Chicken and Rice

Chicken and Rice is a deliciously simple comforting dish made in just one pot on the stovetop!

In this recipe, a very simple blend of chicken, mushrooms, rice, and peas simmer to make a quick cozy meal without being overly heavy.

mixing Chicken and Rice in a pot

Ingredients

This is a light simple stovetop version of a chicken rice casserole with a handful of veggies.

CHICKEN Chicken breasts or thighs work well in this dish. If you have leftover chicken, it can be added in the last few minutes of cooking so it doesn’t overcook.

VEGETABLES  Thick slices of mushrooms & green peas are a great combination! If you’ve got other veggies like broccoli or asparagus, they work in this recipe too!

RICE Basmati rice is fragrant and cooks perfectly in this recipe. You can use your favorite type of rice but depending on the variety, cook time may need to be adjusted.

ingredients in bowls to make Chicken and Rice

How to Make Chicken and Rice

Making this recipe is super easy, it comes together in just a few steps:

  1. Cook mushrooms and set aside.
  2. Soften onions, add chicken & brown. Add wine and reduce.

process of adding ingredients to pot to make Chicken and Rice

  1. Add mushrooms, broth, rice, & bay leaf to the pan. Cover & simmer.
  2. Remove from the heat, discard bay leaf. Stir in butter, peas and cream.

Top with Parm & serve immediately.

cooked Chicken and Rice in the pot

 

Rice Favorites

Did you make this Chicken & Rice? Be sure to leave a rating and a comment below! 

Chicken and Rice in bowls

Easy Chicken and Rice

This Chicken & Rice dish is super flavorful & budget-friendly, it’s the perfect weekday meal!
Course Chicken, Dinner, Entree, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 462
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces mushrooms sliced and divided
  • 1 small onion diced
  • 1 pound chicken breasts or thighs, diced
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon thyme leaves
  • salt and pepper to taste
  • 3 cloves garlic minced
  • ¼ cup white wine optional
  • 2 ½ cups chicken broth not low sodium
  • 1 cup basmati rice uncooked
  • 1 bay leaf
  • 1 cup peas
  • 2 tablespoons butter
  • 2 tablespoons parmesan cheese for garnish, optional
  • 2/3 cup light cream

Instructions

  • Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.
  • Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.
  • Add wine and cook 3-5 minutes or until wine is reduced to half.
  • Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.
  • Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.
  • Top with Parmesan cheese if using.

Nutrition

Serving: 1.5cups | Calories: 462 | Carbohydrates: 48g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 768mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g | Vitamin A: 522IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 2mg
Chicken and Rice in a pot with a spoon and a title
Chicken and Rice in a pot with writing
Chicken and Rice in a white bowl with a title
Chicken and Rice in the pot and plated with a title

Originally posted at Spend with Pennies