Tomato tortellini soup in the crockpot

Easy crock pot soup? Sign me up! This crock pot tortellini soup is packed with flavor, nutrients, veggies, and tortellini (of course). What you’ll love about this recipe is that it takes just a few minutes to prepare and you’ll have dinner ready before you start your day.

Why you’ll love this creamy tomato tortellini soup

Crock pot soups are great for those cozy fall and winter days, and they make dinner time so easy. What’s not to love?

• This soup is packed with veggies, tomato, and tortellini.
• It is packed with 33 grams of protein per serving.
• Tortellini soup makes a large batch so you’ll have delicious leftovers.
• This soup is very family-friendly, everyone will love it!
• It has a smidge of cream cheese for extra creaminess.
• Tomato tortellini soup is totally customizable! Take a look at my ingredient substitutes down below.

Ingredients in tomato tortellini soup

GROUND MEAT MIXTURE

Ground turkey, or ground beef or ground sausage. Turkey is the main protein source we are working with. 93/7 lean turkey works best but feel free to use any ground turkey you like. Just make sure to drain any excess fat before adding it to the crock pot.

To add some flavor to the turkey we are going to brown it with some seasonings: salt, pepper, Italian seasoning, garlic powder, onion powder, basil, oregano.

Along with the seasonings, we will add a little yellow onion!

SOUP

Carrots and celery add veggies, flavor and texture.

Chicken broth helps create the base of this soup. You can also use a chicken bone broth.

Fire roasted diced tomato and canned crushed tomatoes add the tomato flavor and texture. Fire roasted tomatoes add a smokey flavor to this soup. If you don’t have fire roasted tomatoes feel free to use regular diced tomatoes.

Lastly, some seasonings to add additional flavor: oregano, salt, pepper, garlic powder, bay leaves.

ADD INS

Cream cheese adds a creamy flavor! You can use light cream or regular cream cheese. Make sure to dice the cream cheese into small sections to it mixes nicely into the soup.

We will mix in eight ounces of cheese tortellini to make this creamy tomato tortellini soup.

Lastly, some baby spinach for added greens, nutrition and flavor. You can also use baby kale!

How to make

Just follow the five simple steps below.

STEP 1

Start out by sautéing the meat mixture on the stove in a pan. Sauté the turkey with a drizzle of oil, onion and seasonings. Cook until the turkey is browned a cooked through, about 7-10 minutes.

STEP 2

Now add the soup ingredients (along with the browned turkey) to the crock pot: carrots, celery, chicken broth, diced tomatoes, crushed tomatoes, seasonings and bay leaves.

STEP 3

Set the crock pot on low for 8 hours or high for 4 hours.

STEP 4

When the time is up, remove the bay leaves. Turn the crockpot on low. Then add in the tortellini, cream cheese and spinach. Stir to combine and put on the lid. Let the cream cheese melt into the soup, allow the spinach to wilt, and the tortellini to soften (about 15 minutes).

STEP 5

Serve soup into large soup bowls and enjoy!

Frequently asked questions

Can I freeze tortellini soup?

Yes definitely! Make the soup according to the instructions. Let the soup cool and then add it to a freezer friendly container. Store the soup in the freezer for up to three months. I recommend using these souper cubes for easy storage and reheating!

Does this soup make a large batch?

Yes! This soup makes a large batch and is delicious served the next day. I actually find the soup better the next day after it sits overnight.

Substitutes and variations

While this soup is delicious as is, you can definitely switch up some of the ingredients.

Ground turkey or ground sausage. The main protein source in this soup is lean ground turkey. However, you can use any protein you like. Ground sausage is another great option. Both sweet or spicy sausage will add lots of flavor.

Baby spinach or baby kale. You can use spinach or kale in this recipe! Both options work well and add nutrition and flavor. If you use kale, make sure to use baby kale! But, if you’re using regular kale make sure to remove any hard stems.

Canned diced tomatoes or fire roasted tomatoes. Either option works! Fire roasted tomatoes enhance the smokey flavor and adds additional flavor elements. But if you have regular canned diced tomatoes on hand, those work great as well.

Tortellini. The main and best event! Tortellinis add flavor, texture, and cheesiness. While this recipe calls for plain cheese tortellini, feel free to get creative: add in spinach tortellini, mushroom tortellini or gnocchi.

Calling all soup lovers

Here are some other soup recipes you’re going to love:

Chicken Tortellini Soup – another yummy tortellini soup with chicken!

Sausage Butternut Squash Soup – a tasty soup that uses frozen butternut squash.

Lemon Chicken Orzo Soup – comforting chicken soup with hints of lemon and pasta.

The Best Easy Taco Soup – taco Tuesday anyone?

Gnocchi Sausage Soup – gnocchi, sausage, and parmesan cheese, does it get any better?

The Easiest Roasted Tomato Soup – a classic tomato soup made easy! (pair it with a grilled cheese)

I love hearing from you!

If you make this tomato tortellini soup, then please don’t forget to rate this recipe or leave a comment down below! I love hearing from you and your feedback and support is super helpful to me and to other readers thinking about making this recipe. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest.

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Tomato Tortellini Soup in the Crockpot

Tomato tortellini soup is made in the crockpot with a mixture of ground turkey, fresh veggies, canned tomatoes and cheesy tortellini. It only requires a few simple steps and cooking time in the crock pot.

Course dinner

Cuisine American, Italian

Keyword creamy tomato tortellini soup, crock pot tortellini soup, slow cooker tortellini soup, tomato tortellini soup

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Servings 5

Calories 388kcal

Ingredients

Ground Meat Mixture

• 1 ½ pound ground turkey or ground sausage
• 1 tsp EACH: salt, pepper, Italian seasoning, garlic powder, onion powder, basil, oregano
• 1 yellow onion diced

Soup Mixture

• 3 large carrots peeled and chopped, about 1 cup
• 4 stalks celery chopped, about 1 cup
• 4 cups chicken broth
• 2 14oz can fire roasted diced tomatoes with juices
• 1 28oz can crushed tomato
• ½ tsp oregano, salt, pepper, garlic powder
• 2 bay leaves

Add Ins

• 4 oz lite cream cheese cut into small pieces
• 8 oz tortellini
• 5 oz package baby spinach

Instructions

• Start out by sautéing the meat mixture on the stove in a pan. Sauté the turkey with a drizzle of oil, onion and seasonings. Cook until the turkey is browned a cooked through. About 7-10 minutes.
• Now add the soup ingredients (along with the browned turkey) to the crock pot: carrots, celery, chicken broth, diced tomatoes, crushed tomatoes, seasonings and bay leaves. Stir to combine.
• Set the crock pot on low for 8 hours or high for 4 hours.
• When the time is up, remove the bay leaves. Turn the crockpot on low. Then add in the tortellini, cream cheese and spinach. Stir to combine and put on the lid. Let the cream cheese melt into the soup, allow the spinach to wilt and the tortellini to soften. About 15 minutes.
• Serve soup into large soup bowls and enjoy!

Nutrition

Calories: 388kcal | Carbohydrates: 38g | Protein: 33g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 1287mg | Potassium: 721mg | Fiber: 5g | Sugar: 9g | Vitamin A: 9025IU | Vitamin C: 13mg | Calcium: 164mg | Iron: 3mg

The post Tomato Tortellini Soup in the Crockpot appeared first on Braes Bites.

Easy taco soup recipe

It’s time to switch up taco Tuesdays with this easy beef taco soup. Taco Tuesdays are always a fun dinner night in my household. Whether it’s tacos, burritos, taco salad, or enchiladas we are always having some sort of tacos or Mexican food. To switch things up (and especially with the colder weather) taco soup has been on repeat. I hope you can add this taco soup into your taco Tuesday lineup! Here are a few reasons why you’ll love this recipe.

• This soup requires just a few easy steps.
• This taco soup recipe can be made in one pot!
• It uses a mixture of fresh vegetables and canned vegetables.
• This soup is loaded with 23 grams of protein per serving.
• Taco soup stores really well in the fridge so it’s great to make at the beginning of the week.
• You can add more taco seasonings if you want to enhance the flavors.

Ingredients in this easy taco soup

Ground beef is the main protein source. I recommend using 90/10 lean beef but feel free to use whatever beef you prefer. Make sure to drain any excess fat after browning the beef.

Diced onion to cook with the beef! One small onion or 1/2 of a medium will work.

Next up, diced bell pepper. Feel free to use a green, red, yellow, or orange pepper. I prefer using red or orange but any color will do.

One packet taco seasoning to give this soup all the taco flavor. You can also use a homemade taco seasoning if you prefer.

Timed for the canned items! Canned diced green chilis, canned black beans, canned corn and canned Rotel (diced tomatoes and chili) make up the bulk of this soup. Another reason why this recipe is so easy and quick to throw together!

Chicken broth to make the base of this soup. I prefer using chicken broth or chicken bone broth. Both options give this soup a nice flavor!

Just a few dried pasta shells for good measure. Since this soup is loaded with beef and taco veggies we are going to add in 4oz of dried pasta shells (which is about 1 and 1/4 cup).

Lastly, shredded cheddar cheese for topping. What are tacos without cheese?! Freshly shred some cheddar cheese and add it to the top of your serving.

How to make

Follow the five steps below to make this taco soup recipe.

STEP 1

Grab a large soup pot. Put it over medium heat on the stove and add one tablespoon of olive oil. Add the ground beef and season with salt and pepper to taste. Cook for 4-5 minutes.

STEP 2

Now add in the onions, bell pepper, and diced green chilis. Mix to combine and cook until the beef is almost cooked through. About 3-4 more minutes.

STEP 3

Add in the taco seasoning. Mix to combine and cook another 2-3 minutes. Now add in canned veggies: beans, corn, and rotel. Mix to combine.

STEP 4

Add in the chicken broth and bring the soup to a boil. Once the soup is boiling add in the pasta shells and boil for 10 minutes until the pasta is cooked.

STEP 5

Add the soup to serving bowls and top with cheese. Enjoy!

Frequently asked questions

Does this soup freeze well?

Yes! If you like to meal prep or make meals to have on hand, you can definitely freeze this soup. Make sure to use a freezer friendly container or you can use these soup cubes! They work great when you want to freeze soup and they can be found on Amazon.

Can I add more pasta noodles?

Yes definitely! If you want to add more pasta noodles to this taco soup you definitely can. Adding more noodles will make this soup thicker like chili so, you can add another cup of chicken broth.

Can I make this ahead of time?

Yes! Make this soup on Sunday and enjoy it all week long.

Can I use homemade taco seasoning?

Yes! This recipe calls for one 1oz packet of taco seasoning so you can substitute in 1 ounce of homemade seasoning. You may want to add a little more salt if you use you own seasoning.

Variations and substitutes

Ground beef or ground turkey. While this recipe calls for ground beef, you can definitely get creative with alternate protein choices. Ground turkey is another great option! You could also use ground chicken or ground pork. Just make sure to drain any excess fat after browning the meat.

Black beans or pinto beans. Black beans pair really nicely with tacos but you can definitely swap them for any beans of your choice. Pinto beans are a great substitute. You could also give kidney beans a try.

Cheddar cheese or pepper jack cheese. We are going to the top soup with shredded cheese to finish things off. Cheddar cheese is always a go-to, but feel free to use pepper jack cheese, colby jack cheese, or even mozzarella!

Canned corn or fresh corn. This recipe calls for one can of corn. However, if you have fresh corn on hand add in about 1 cup! Also, another great corn option is fire roasted corn. Fire roasted corn can be found right by the regular canned corn at the store. Just follow the same steps as you would with regular corn: open, drain, and add it to the soup!

Other soup recipes you’ll love

Here are four other soup recipes you’re going to love!

Chicken Tortellini Soup

Gnocchi Sausage Soup

The Easiest Roasted Tomato Soup

Lemon Chicken Orzo Soup

Did you make this taco soup?

If you give this taco soup a try, then please don’t forget to rate this recipe or leave a comment down below! Your feedback and support is super helpful to me and to other readers thinking about making this recipe. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest. Enjoy!

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Easy Taco Soup Recipe with Ground Beef

This easy taco soup is packed with so much flavor. With a few simple ingredients and taco seasoning you can whip up this recipe.

Course dinner

Cuisine American, Mexican

Keyword beef taco soup, easy taco soup, taco soup, taco soup recipe

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 5

Calories 225kcal

Ingredients

• 1 pound lean ground beef 90/10 lean
• 1 small onion diced
• 1 bell pepper diced
• 1 7oz can diced green chili
• 1 1oz packet taco seasoning
• 1 15oz can black beans drained and rinsed
• 1 15oz can corn drain and rinsed
• 1 10oz can rotel diced tomatoes and chilis
• 6-8 cups chicken broth
• 4 oz dried pasta shells about 1 ¼ cup dried pasta
• shredded cheddar cheese for topping

Instructions

• Grab a large soup pot. Put it over medium heat on the stove and add one tablespoon of olive oil. Add the ground beef and season with salt and pepper to taste. Cook for 4-5 minutes.
• Now add in the onions, bell pepper, and diced green chilis. Mix to combine and cook until the beef is almost cooked through. About 3-4 more minutes.
• Add in the taco seasoning. Mix to combine and cook another 2-3 minutes. Now add in canned veggies: beans, corn, and rotel. Mix to combine.
• Add in the chicken broth and bring the soup to a boil. Once the soup is boiling add in the pasta shells and boil for 10 minutes until the pasta is cooked.
• Add the soup to serving bowls and top with cheese. Enjoy!

Nutrition

Calories: 225kcal | Carbohydrates: 21g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 86mg | Potassium: 448mg | Fiber: 2g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 32mg | Calcium: 20mg | Iron: 3mg

The post Easy Taco Soup Recipe with Ground Beef appeared first on Braes Bites.

Easy meatball recipe

Are you ever in need of a quick, protein packed dinner recipe? These meatballs will become your go-to. What’s great about this recipe is that the meatball themselves are packed with flavor. You don’t have to rely on the sauce to bring the flavor. With a handful of dried seasonings and some parmesan cheese you can whip up this recipe!

Ingredients in this easy meatball recipe

You will need the below ingredients to whip up this easy meatball recipe!

• Ground turkey: Ground turkey is the main meat in this recipe. I used 93/7 lean turkey.
• Almond flour: Almond flour helps bind these meatballs together. You’ll need 1/4 cup for this recipe.
• Parmesan cheese: You’ll only need 1/4 cup of parmesan cheese and it adds the best flavor. Feel free to leave it out if you want to make these paleo or dairy free (please note they may not have the same flavor).
• Egg: You’ll need 1 egg for this recipe! Egg helps bind all the ingredients together.
• Dried basil, dried oregano, onion powder, garlic powder and salt: These are the dried seasonings you will use for these meatballs. Don’t leave them out! All these seasonings make the meatballs so flavorful.
• Pasta sauce: Use your favorite pasta sauce! You’ll need a 24oz jar. I love using Rao’s or Victoria’s sauce. Most grocery stores carry both of these brands!

Why you’ll love this recipe

Here are a few reasons why you’ll love this recipe:

• They are served with your favorite jar of pasta or marinara sauce.

• These easy meatballs are packed with dried seasonings.

• They are packed with 33 grams of protein per serving.

• This recipe is so easy to make.

• Make them on Sunday for your weekly lunch meal prep!

How to make easy turkey meatballs

I am all for an easy, healthy and protein packed dinner. What makes this dinner even better, is that these turkey meatballs are SO easy to make!

• First, in a large bowl add all the ingredients besides the tomato sauce: ground turkey, almond flour, parmesan cheese, egg and seasonings. Gently mix everything together and form into 15 meatballs.

• Next, in a large pan over medium heat, add 1 tablespoon of olive oil. Add your meatballs and use tongs to continuously flip the meatballs until they are fully browned. About 5-6 minutes.

• Now add your pasta sauce and cover your pan with a lid. Cover and simmer for 15 minutes or until meatballs are fully cooked through. The internal temperature should reach 165 degrees.

• Finally serve over pasta, spaghetti squash, or veggie of choice. Enjoy!

Items needed to make these easy turkey meatballs

All you really need is one large bowl and one large pan or skillet to make these easy turkey meatballs!

• 1 large mixing bowl: You’ll use the mixing bowl to mix everything together
• 1 large pan or skillet: You’ll use a pan to sauté and cook the meatballs.
• Tongs: You’ll use tongs to flip the meatballs so they brown on all sides.
• Plate for serving: Lastly, you’ll want to use a plate to serve the meatballs.

You’ll also need your basic measuring ingredients like measuring cups and measuring spoons: 1/4 cup, 1 teaspoon and 1/2 teaspoon.

How to serve

While these meatballs are delicious on their own. You can serve them up so many different ways!

• These meatballs pair perfectly with any pasta.

• Serve them over a bed of lettuce. Spinach and arugula taste great! And add your favorite salad dressing.

• Bake up some sweet potatoes.

• Serve them along slide your favorite veggies.

• Enjoy them along side some white or brown rice.

• Or instead of pasta, serve them with baked spaghetti squash.

How to store these healthy turkey meatballs

Keep your leftover healthy turkey meatballs in an airtight container in the fridge for 2-4 days. Simply reheat them in the microwave and enjoy!

Other dinner recipes you’ll love

If you love these meatballs definitely try these other dinner recipes below.

• Greek Chicken Meatballs with Lemon Orzo
• Healthy Street Corn Pasta Salad
• Spaghetti Squash Taco Casserole
• BBQ Jalapeno Cheddar Turkey Burger

Did you make this simple meatball recipe?

If you made this simple meatball recipe, I would really love to hear how you liked it! Please leave me a rating and a review down below.

Follow me on Instagram and Pinterest for some more recipe inspiration.

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The Best Easy Meatball Recipe (Ground Turkey)

This easy meatball recipe will become your new favorite dinner recipe! These meatballs come together so easily and only require a few ingredients and spices. Pair them with your favorite pasta sauce and serve them over pasta, spaghetti squash or a sweet potato.

Course Main Course

Cuisine Italian

Keyword Easy Meatballs, Healthy Meatballs

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 5

Calories 205kcal

Ingredients

Meatballs

• 1 ⅓ pound ground turkey I use 93/7 lean
• ¼ cup almond flour
• ¼ cup parmesan cheese finely chopped or grated
• 1 large egg
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp crushed pepper flakes optional
• 1 24oz jar pasta sauce I like raos and victorias sauce

Instructions

• In a large bowl, combine all your meatball ingredients besides the sauce: turkey, almond flour, cheese, egg and seasonings. Gently mix everything together and form into 15 meatballs.
• In a large pan over medium heat, add 1 tbsp olive oil or spray it with cooking spray. Add your meatballs, make sure they have enough room to cook and brown evenly. Use tongs to continuously flip the meatballs until they are fully browned. About 5-6 minutes.
• Add in a 24oz jar of pasta sauce. Now add a lid to the pan. Cover and simmer for about 15 minutes or until fully cooked through. The internal temperature should reach 165 degrees.
• Serve and enjoy! The meatballs go great with pasta, spaghetti squash, zucchini noodles, spinach, cauliflower rice or even a sweet potato!

Nutrition

Calories: 205kcal | Carbohydrates: 3g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 621mg | Potassium: 407mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg

The post The Best Easy Meatball Recipe (Ground Turkey) appeared first on Braes Bites.

Chicken pesto pasta bake

This pesto pasta bake is an easy one pan dinner. All you need to do is take a few minutes to prepare all the ingredients, add everything to the pan, and bake! What’s great about this chicken pesto pasta is it’s so versatile. Don’t have time to make homemade pesto? No problem, you can use store bought. If you don’t like sun dried tomatoes, no problem! Use grape tomatoes or marinated tomatoes. The options are endless! Keep reading to find all the details.

Why you’ll love this pesto pasta bake

• This recipe is made in one large casserole dish.

• Chicken pesto pasta is packed with 32 grams of protein per serving.

• It is loaded with so many different flavors.

• You can use gluten free pasta to make this dish gluten and grain free.

• This recipe uses a homemade pesto but, you can use store bought as well.

Homemade pesto ingredients

Homemade pesto is relatively easy to make. All you need is simple ingredients and a food processor to blend everything together. Here are the ingredients in this homemade pesto:

Fresh basil is key for any pesto. You can also substitute in a little bit of fresh spinach if you don’t have enough basil leaves.

Olive oil, or avocado oil! Oil helps create the pesto and blend everything together.

Pine nuts are another key addition to pesto. However, if you are running low on pine nuts you can substitute in walnuts.

Parmesan cheese to add flavor. You can use freshly shredded or grated parmesan cheese.

White wine vinegar adds flavor and a little zing to the pesto. You can also use red wine vinegar.

Fresh garlic cloves are a must! This recipe uses three cloves of garlic.

Lemon juice helps to increase the flavors and also adds a little punch!

Salt and pepper to taste or one teaspoon of each.

Chicken pesto pasta ingredients

Along with the homemade pesto, we will need the below ingredients to complete the chicken pesto pasta.

Whole wheat pasta, or any pasta of your choice. I like using whole wheat rotini or penne. However, you can use any pasta you like; regular pasta or chickpea pasta are both great options.

Two cups of chicken broth helps to cook the pasta while it’s baking. You can also use vegetable broth!

Sun dried tomatoes add so much flavor and texture. Make sure to get sun dried tomatoes in Italian herb oil. If you don’t like sun dried tomatoes, you can also use grape tomatoes.

Mozzarella pearls for cheesy goodness. Mini mozzarella pearl balls work best! You can also just use extra shredded mozzarella cheese.

Shredded mozzarella for topping! This recipe calls for two cups of shredded mozzarella cheese.

Lastly, chicken breast + plus seasonings (salt, pepper, garlic powder, onion powder and Italian seasoning). You can also use chicken thighs or chicken tenders.

How to make

Here’s how to make this chicken pesto pasta bake. It only requires five simple steps and 45 minutes of baking time.

STEP 1

Preheat your oven to 400 degrees and grease a large 9×13 casserole dish with cooking spray.

STEP 2

Make the pesto. Add all the pesto ingredients to a food processor or a high speed blender. Pulse until smooth and it reaches a consistency of your liking. It usually takes about 30 seconds to 1 minute depending on the power or speed of your machine.

STEP 3

Add the dried pasta, pesto, chicken broth, sun dried tomatoes plus oil and mozzarella pearls to the dish. Gently combine the ingredients together and then top it with the shredded mozzarella.

STEP 4

Dice the chicken into small pieces and coat it with the suggested seasonings. Place the diced chicken on top of the shredded mozzarella cheese layer. Lightly push it into the cheese and pasta but still having it remain on top.

STEP 5

Bake at 400 for 45 minutes. Cover the casserole dish with foil and bake for 45 minutes. Remove from the oven and enjoy.

Frequently asked questions

What type of pasta can I use?

This recipe calls for 12 oz pasta (which is typically 3/4 of a box of pasta). You can use any pasta you like! I typically use whole wheat pasta but feel free to use regular pasta as well.

Can I use store bough pesto instead?

Yes! This homemade pesto yields about 1 cup of pesto so make sure you use around the same amount.

What type of chicken can I use?

Any chicken will do! I have made this recipe with chicken thighs and chicken breast. You can use either! You can also use chicken tenders.

How to store

This pesto bake is great to make ahead of time. Simply follow the instructions all the way through step five. Bake the dish and let it cool completely. Once the dish has cooled, cover it with foil or plastic wrap and store it in the fridge.

Also, you can separate this dish into five containers and use it for lunch or dinner during the week. Simply store each serving in an individual container. Reheat in the microwave until warmed to your liking.

Other recipes you’ll love

Here are some other lunch and dinner recipes you’ll love.

One Pot Mac and Cheese

Chicken Tortellini Soup

Gnocchi Sausage Soup

Hamburger Pasta

Greek Chicken Meatballs with Lemon Orzo

Easy Meatball Recipe

Did you make this pesto pasta bake?

If you give this pesto pasta a try, then please don’t forget to rate this recipe or leave a comment down below! Your feedback is super helpful to me and to other readers thinking about making this recipe. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

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Chicken Pesto Pasta Bake (one pan dinner)

This chicken pesto pasta bake is made in one pan and is loaded with chicken, sun dried tomatoes, cheese, pesto and pasta. It is a comforting meal that can be enjoyed by everyone! With a few simple preparation steps and 45 minutes of baking time you can whip up this pesto pasta bake.

Course dinner

Cuisine Italian

Keyword chicken pesto pasta, chicken pesto pasta bake, pesto pasta bake, pesto pasta recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Calories 625kcal

Ingredients

Homemade Pesto

• 2 cup fresh basil
• ⅔ cup pine nuts
• ½ cup olive oil
• ½ cup parm cheese
• 3 cloves garlic
• 2 tsp white wine vinegar
• 1 tsp lemon juice
• 1 tsp salt AND pepper

Pasta Ingredients

• 12 oz whole wheat pasta
• 2 cups chicken broth
• 8.5 oz sun dried tomatoes in Italian herbs + 1 tablespoon of oil from the jar
• 1 cup mozzarella pearls
• 2 cups shredded mozzarella
• 1 pound chicken breast season generously chicken with: salt, pepper, garlic powder, onion powder and Italian seasonings. At least one teaspoon of each.

Instructions

• Preheat your oven to 400 degrees and grease a large 9×13 casserole dish with cooking spray.
• Make the pesto. Add all the pesto ingredients to a food processor or a high speed blender. Pulse until smooth and it reaches a consistency of your liking. It usually takes about 30 seconds to 1 minute depending on the power or speed of your machine.
• Add the pasta, pesto, chicken broth, tomatoes and mozzarella pearls to the dish. Gently combine the ingredients together and then top it with the shredded mozzarella.
• Dice the chicken into small pieces and coat it with the suggested seasonings. Place the diced chicken on top of the shredded mozzarella cheese layer. Lightly push it into the cheese and pasta but still having it remain on top.
• Cover the casserole dish with foil and bake for 45 minutes. Remove from the oven and enjoy.

Nutrition

Calories: 625kcal | Carbohydrates: 37g | Protein: 32g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1028mg | Potassium: 826mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1063IU | Vitamin C: 33mg | Calcium: 302mg | Iron: 2mg

The post Chicken Pesto Pasta Bake (one pan dinner) appeared first on Braes Bites.

Chicken tortellini soup

There is something about soup that is so comforting! If you’re feeling under the weather, or if its freezing cold outside, or you’re simply craving a yummy soup, this chicken tortellini soup will satisfy all your cravings. Not only is this soup delicious, but its also really easy to make. It can be made in four simple steps and whipped up in under 30 minutes. Definitely keep reading to find out all the details.

Why you’ll love this chicken tortellini soup

Since this soup stores really well in the fridge or freezer, you can prepare it at the beginning of the week to have an easy meal on hand! You can also make a batch for family or for a friend; there are so many reasons to whip up this yummy soup. Here are a few reasons why you’ll love this recipe:

• This recipe makes a large batch!

• Creamy tortellini soup is freezer friendly.

• This soup is loaded with veggies and cheesy tortellini.

• You can customize this soup to your liking! I have included recommendations below.

• Tortellini soup is packed with protein.

• Additionally, try this sausage gnocchi soup for more soup inspiration.

Ingredients in chicken tortellini soup

This creamy tortellini soup requires easy and minimal ingredients. It starts with a delicious veggie base, then will add the protein, and lastly add the kale and pasta. Let’s take a minute to break down all the ingredients.

Celery, carrots, yellow onion and garlic are the main veggie base. To start, we are going to chop and sauté the veggies.

Ground chicken is the main protein source. You can also use chicken breast! I have included some recipe substitutes down below.

Here are the seasonings we are working with: garlic powder, basil, oregano, onion powder, red pepper flakes, salt and pepper.

Chicken broth, of course! To make the soup base. You can also use chicken bone broth.

Half and half adds creaminess and flavor. You can also use heavy cream.

Cheese tortellini is arguably the best addition to this soup! However, you can use gnocchi or another pasta of your choice.

And lastly, baby kale for added greens and veggies (spinach is also a great option). There are so many substitutes that work well with this recipe.

Find out how to make this soup below!

How to make

Follow these four easy steps to make this recipe!

STEP 1

Grab a large soup pot and put it on the stove over medium heat. Add one tablespoon of oil. Now add the chopped veggies: carrots, onion, garlic, and celery. Season with salt and pepper to taste. Sauté for about 5 minutes.

STEP 2

Now add the ground chicken to the pot (you can push the veggies to the side of the pot until the chicken browns a little bit). Add in the seasonings: garlic powder, basil, oregano, onion powder, red pepper flakes, salt, and pepper. Once the chicken is browned, combine it with the sautéed veggies.

STEP 3

Time to add the chicken broth! Add 6 cups of broth and bring to a boil. Boil for 5 minutes. Now add in the half and half, kale, and tortellini and cook for another 5-10 minutes. If the soup is too thick for your liking, add an additional 1-2 cups of broth.

STEP 4

Serve and enjoy warm! This soup actually gets better as it sits so it makes great leftovers! Pro tip: top the soup with shredded parmesan cheese for extra flavor.

How to store

If you have leftovers, you can store the extra soup in the fridge for 2-3 days. Once the soup cools just store it in an air tight container in the fridge!

Substitutions

Half and half or heavy cream. This recipe calls for one cup of half and half however, you can use one cup of heavy cream instead.

Chicken broth or chicken bone broth. For this recipe you can use any chicken broth you like! You can also use chicken bone broth for extra protein.

Ground chicken or chicken breast. Seasoned ground chicken is the main protein source in this tortellini soup! You can also you diced chicken breast or chicken thighs. Simply, dice your chicken and make sure it’s browned and fully cooked through.

Frequently asked questions

Can I make this soup ahead of time?

Definitely! Cook the soup according to the directions. Once the soup cools, store it in an air tight container in the fridge for 2-3 days. When the soup sits, it will absorb the broth so, I recommend having extra broth on hand! Add in 1-2 cups of broth to reach the consistency of your liking.

Does this tortellini soup freeze well?

Yes! Once the soup cool, store it in a freezer friendly container and store it in the freezer for 3 months. To reheat the soup, let it thaw at room temperature and then heat it up on the stove. Or you can add the frozen soup to a large pot over medium-low heat until it heats through.

Can I add other veggies?

Of course. Adding veggies is always a great option! Feel free to add spinach or any other veggie you like.

What type of tortellini can I use?

This recipe calls for cheese tortellini however, you can use any tortellini you like. Ricotta and spinach, mushroom, or kale tortellini are all great options.

Other recipes you’ll love

Here are some other dinner recipes you’ll love!

One Pot Mac and Cheese

Gnocchi Sausage Soup

Hamburger Pasta

Greek Chicken Meatballs with Lemon Orzo

Easy Meatball Recipe

Did you make this recipe?

If you give this chicken tortellini soup a try, then please don’t forget to rate this recipe or leave a comment down below! The feedback is super helpful to me and to other readers thinking about making this recipe.

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

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Chicken Tortellini Soup (Easy!)

Chicken tortellini soup is made from carrots, celery, onion, ground chicken, and tortellini of course! Add in a few seasonings and chopped baby kale and you'll have a delicious and creamy tortellini soup!

Course dinner

Cuisine American, Italian

Keyword Chicken Tortellini Soup, Creamy Tortellini Soup, Tortellini Soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Calories 241kcal

Ingredients

• 4 stalks celery diced
• 3 carrots peeled and diced
• 1 small yellow onion diced
• 1 garlic clove minced
• 1 pound ground chicken
• 2 tsp EACH: garlic powder, basil, oregano and onion powder
• ½ tsp EACH: red pepper flakes, salt and pepper or to taste
• 6-8 cups chicken broth
• 1 cup half and half
• 8 oz cheese tortellini
• 5 oz baby kale

Instructions

• Grab a large soup pot and put it on the stove over medium heat. Add one tablespoon of oil. Now add the chopped veggies: carrots, onion, garlic, and celery. Season with salt and pepper to taste. Sauté for about 5 minutes.
• Now add the ground chicken to the pot (you can push the veggies to the side of the pot until the chicken browns a little bit). Add in the seasonings: garlic powder, basil, oregano, onion powder, red pepper flakes, salt, and pepper. Once the chicken is browned, combine it with the sautéed veggies.
• Time to add the chicken broth! Add 6 cups of broth and bring to a boil. Boil for 5 minutes. Now add in the half and half, kale, and tortellini and cook for another 5-10 minutes. If the soup is too thick for your liking, add an additional 1-2 cups of broth.
• Serve and enjoy warm! This soup actually gets better as it sits so it makes great leftovers! Pro tip: top the soup with shredded parmesan cheese for extra flavor.

Nutrition

Calories: 241kcal | Carbohydrates: 19g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 857mg | Potassium: 529mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5711IU | Vitamin C: 19mg | Calcium: 140mg | Iron: 2mg

The post Chicken Tortellini Soup (Easy!) appeared first on Braes Bites.

Homemade pizza rolls

If you’re looking to switch up your pizza nights, look no further. These homemade pizza rolls are family friendly, and a tasty twist on traditional pizza. Plus, they are fun to make!

Also, if you’re looking for a lightened up pizza recipe, definitely give these pizza stuffed peppers a try. They make an easy weeknight meal and you get all the pizza flavors (but in a pepper)!

Why you’ll love homemade pepperoni rolls

These crowd-pleasing pepperoni rolls are packed with mozzarella, a pinch of parmesan, salty pepperoni, and the perfect amount of pizza sauce. Here are a few reasons why you’ll love this recipe.

• They are a fun twist on traditional pizza.

• Homemade pizza rolls are fun to make with your friends and family.

• They are loaded with all your favorite pizza toppings.

• This recipe make 6 large pizza rolls. Or you can double the recipe!

• They are so versatile – feel free to add your favorite toppings.

• This recipe uses an easy homemade pizza dough.

Ingredients in homemade pizza rolls

The key to the best pizza rolls is fluffy dough, lots of seasonings, and fresh pizza toppings. And this recipe is just that! Here are the topping ingredients you’ll need.

• Mozzarella cheese, of course! Feel free to use freshly shredded mozzarella cheese or a pizza blend cheese.

• Just a pinch of parmesan cheese to pair with the mozzarella (optional but recommended!)

• Use your favorite marinara or pizza sauce. We will be adding a layer into the rolls and you can also use extra for dipping!

• Feel free to use your favorite pepperoni or turkey pepperoni. Any kind works!

• Homemade pizza dough ingredients are down below. You can also use store bought. *Please see my notes down below!

Homemade pizza dough

Making homemade dough is known to be quite intimidating. However, this recipe only requires a few simple steps and easy ingredients. All you need is warm water, yeast, sugar, and flour (plus added seasonings of you choice). Here are the ingredients in this homemade pizza dough:

• Warm water
• Yeast
• Sugar
• Seasonings: salt, garlic powder, oregano
• Oil
• Flour

*While homemade pizza dough does make this process a little bit longer, I highly recommend it. There is something about fresh, fluffy, homemade dough. Mmmm! However, you can use store bought pizza dough. Store bought dough will likely be a bigger batch of dough so I recommend doubling the toppings or cutting the dough in half.

How to make homemade pizza rolls

With a few simple steps, an hour of waiting time, and 25 minutes of baking time, you can have these hot pizza rolls. Just follow the steps outlined below.

STEP 1

The first step is to prepare the pizza dough. In the bowl of your stand up mixer, add the warm water, yeast and sugar. Lightly whisk together with a fork. Let the mixture sit for 5 minutes while you gather your other dough ingredients.

STEP 2

Now add in 1 1/2 cups of flour, the oil and the seasonings. Mix on low speed for 3-4 minutes. Add the remaining 1/2 cup of flour and continue to mix until the dough for another 3 minutes (or until the flour is combined and starts to form into a ball).

STEP 3

Form the dough into a ball with your hands and add it to a well oiled bowl. Cover the bowl with plastic wrap and let it sit in a warm spot for about an hour. The dough will double in size.

STEP 4

After an hour, roll out the dough onto a floured surface. The dough should be rolled into a medium/large rectangle. Add a layer of pizza sauce, then layer the pepperoni, then add the cheeses.

STEP 5

Slowly roll the dough into a log, pressing in the sides as you roll it up. Cut it into 6 rolls. Place the rolls down flat in a greased 8×8 inch pan.

STEP 6

Preheat your oven to 350 degrees. And let the rolls sit for 15 minutes while your oven preheats.

STEP 7

Bake in preheated oven for 20-25 minutes. Enjoy!

How to cut the dough

Cutting the rolled pizza dough can be a little tricky. If you don’t have a sharp enough knife you can ‘deflate’ the rolls and alter their shape (they will still taste delicious but they will have an odd shape).

Sharp pizza cutter. Use your pizza cutter to cut the roll into 6 pieces.

Serrated knife. Simply use a serrated knife and carefully slice the rolls.

Frequently asked questions?

Can I switch up the ingredients?

Yes definitely! Feel free to use any of your pizza toppings in these homemade pizza rolls. Just be careful to not over stuff as it will make it hard to roll up the dough.

Can you serve these as left overs?

Yes! These hot pizza rolls can be stored in the fridge for 2-3 days. To reheat the rolls, simply microwave a serving in the microwave until heated to your liking.

Other dinner recipes you’ll love

If you’re on the lookout for other tasty dinner ideas, definitely give some of my other recipes a try.

Pizza Stuffed Peppers

Salmon and Coconut Rice

Easy Lasagna Skillet

One Pot Mac and Cheese

Did you make this recipe?

If you make these homemade pizza rolls or any recipes on Braes Bites, then please don’t forget to rate this recipe or leave a comment down below! The feedback is super helpful to me and to other readers thinking about making this recipe. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes! For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

Also, what’s so fun about these homemade pizza rolls is that they follow a very similar process to homemade cinnamon rolls. So while you’re at it, give these fluffy homemade cinnamon rolls a try. Save them for breakfast the next morning (or enjoy them for dessert)!

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Homemade Pizza Rolls (Delicious, Fluffy)

Learn how to make the best homemade pizza rolls! This recipe uses a basic dough recipe and a few traditional pizza toppings. If you love pizza and are looking to switch u your pizza nights, definitely give these homemade pepperoni rolls a try.

Course dinner

Cuisine Italian

Keyword homemade pepperoni rolls, Homemade pizza rolls, hot pizza rolls

Prep Time 1 hour hour 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Calories 356kcal

Ingredients

Homemade Dough

• ⅔ cup warm water 110 degrees
• 1 ½ tsp yeast
• 2 tsp sugar
• 2 cups flour separated
• 1 tbsp oil
• ½ tsp EACH: salt, garlic powder, oregano

Toppings

• 2 cups shredded mozzarella cheese
• ¼ cup grated parmesan cheese optional
• 1 ½ cup marinara or pizza sauce
• ½ cup pepperoni about 30 slices

Instructions

• The first step is to prepare the pizza dough. In the bowl of your stand up mixer, add the warm water, yeast and sugar. Lightly whisk together with a fork. Let the mixture sit for 5 minutes while you gather your other dough ingredients.
• Now add in 1 1/2 cups of flour, the oil, and the seasonings. Mix on low speed for 3-4 minutes. Add the remaining 1/2 cup of flour and continue to mix until the dough for another 3 minutes (or until the flour is combined and starts to form into a ball).
• Form the dough into a ball with your hands and add it to a well oiled bowl. Cover the bowl with plastic wrap and let it sit in a warm spot for about an hour. The dough will double in size.
• After an hour, roll out the dough onto a floured surface. The dough should be rolled into a medium/large rectangle.
• Time to add the pizza toppings! Add a layer of pizza sauce, then layer the pepperoni, then add the cheeses.
• Slowly roll the dough into a log, pressing in the sides as you roll it up. Cut it into 6 rolls. Place the rolls down flat in a greased 8×8 inch pan.
• Preheat your oven to 350 degrees. And let the rolls rest for 15 minutes while your oven preheats.
• Bake in preheated oven for 22-25 minutes. Enjoy!

Nutrition

Calories: 356kcal | Carbohydrates: 37g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 579mg | Potassium: 249mg | Fiber: 3g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 3mg | Calcium: 203mg | Iron: 3mg

The post Homemade Pizza Rolls (Delicious, Fluffy) appeared first on Braes Bites.

Pizza stuffed peppers

These pizza inspired beef stuffed peppers are a delicious family friendly meal. They are like a loaded supreme pizza stuffed in a bell pepper – yum!

Stuffing peppers is quite a popular meal idea. Since peppers can be hallowed out, the center makes a great vessel for stuffing meat, cheese, rice and other veggies. And in this case, pizza meat, cheese and pepperoni.

Peppers themselves are very neutral in taste and pair nicely with a wide variety of foods and ingredients. When picking your peppers, look for large, firm and bright peppers. This will ensure they hold up while being baked. You can use any color peppers you prefer; yellow, orange, green or red. Another added benefit of peppers is their nutrition and vitamins! Peppers are loaded with vitamin C, fiber, folate and iron.

Keep reading to find the ingredients we are working with.

Ingredients

What’s great about this recipe is it only requires a few simple ingredients.

Lean ground beef is the main protein source! 90/10 lean beef works best. Stuffed peppers with ground beef is a great option that pairs really well with the tomatoes. If you aren’t a fan of beef, feel free to use ground turkey.

Here are the seasonings we will use on the beef: dried basil, dried oregano, garlic powder, salt, onion powder, Italian seasoning, and pepper.

You’ll need four large bell peppers as they are the vessel for the delicious beef filling.

One can of diced canned tomatoes helps to make the tomato sauce.

Marinara sauce coats the beef along with the diced tomatoes!

Mozzarella cheese to top things off! We will be using 1 cup. Feel free to use an Italian cheese blend or fresh mozzarella circles.

What’s pizza without pepperoni? We will top the cheese with slices of pepperoni.

Why you’ll love this recipe

• It’s a fun twist on traditional stuffed peppers.

• These peppers have all the pizza flavors but stuffed in a pepper.

• Also, this recipe is easy to make!

• It’s a family friendly supper that everyone will love.

• Additionally, they last for a few days in the fridge so they make a great meal prep.

How to make the best beef stuffed peppers

Making these easy stuffed peppers just requires a few simple steps and a couple kitchen tools. I have outlined step by step instructions below!

STEP 1

Firstly, preheat your oven to 350 degrees. Hallow out the peppers and wash them. If you’re using large peppers, cut them in half and place them cut side up in your large casserole dish. You’ll have 8 total. Set aside.

STEP 2

Secondly, grab a large pan and add 1 tablespoon of oil. Add the beef and onion and cook over medium heat. Continue to cook until the beef is browned and cooked through. Drain excess grease. Now add all the seasonings and mix until combined. Add in the diced tomatoes and marinara sauce and combine. Simmer for another 5 minutes.

STEP 3

Now it’s time to assemble the peppers! Add the seasoned beef to each pepper. Gently press the meat into each pepper.

STEP 4

Top with mozzarella cheese. And then add pepperoni.

STEP 5

Lastly, bake at 350 degrees for 30-40 minutes. Enjoy!

Pizza stuffed pepper variations

There are a few fun ways to enjoy these peppers. Find a few favorite variations down below.

Add mushrooms. While you’re browning the beef and onion, add in finely diced mushrooms for added nutrients and flavor.

Use regular pepperoni or turkey pepperoni, either option works well.

Marinara sauce! There are so many types of marina sauce. Feel free to use a spicy or garlic marinara sauce for increased flavor.

Bell peppers. You can use a bell peppers you prefer; yellow, orange, red or green. After making this recipe a few times, I prefer using yellow, orange or red.

Also, you can add rice. To add some texture, flavor and carbohydrates add a cup of rice into the beef mixture.

How to store

Store the peppers in the fridge for 4-5 days.

Reheat the peppers in the microwave or back in the oven at 350 degrees.

To freeze the peppers, store them in an air sealed freezer friendly container. To reheat them from the freezer, let them thaw out fully at room temperature. Then reheat them in the oven until fully heated through.

Frequently asked questions

Can I use ground turkey?

Definitely. Feel free to switch up the protein source and use ground turkey or ground chicken. Just please note using a different meat will change the flavor profile. Just like the beef, make sure to drain any excess fat while browning the meat.

What type of pepperoni can I use?

Turkey pepperoni or regular pork pepperoni works well. I recommend using an all natural, nitrite free pepperoni as it won’t have any added ingredients or chemicals.

Are these stuffed peppers gluten free?

Yes! These pizza stuffed peppers don’t contain any grain or gluten ingredients.

What sides pair well with pizza stuffed peppers?

Here are a few dinner side options that work well with this recipe:

• A crispy green salad with homemade vinaigrette is always a nice option.
• Also, a kale caesar salad would work well too!
• A side of pasta with red sauce
• Roasted broccoli and cauliflower

Other dinner recipes you’ll love

These healthy stuffed peppers are a total crowd favorite. If you love this recipe as much as I do then certainly give some of these other dinner recipes a try.

Baked Chicken Tenders

Strawberry Farro Salad

Salmon and Coconut Rice

Easy Lasagna Skillet

Did you make this recipe?

If you make these pizza stuffed peppers or any recipes on Braes Bites, then please don’t forget to rate this recipe or leave a comment down below! The feedback is super helpful to me and to other readers thinking about making this recipe. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes!

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

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Pizza Stuffed Peppers with Ground Beef

Pizza stuffed peppers filled with lean ground beef, tomatoes, marinara, cheese and pepperoni make an easy family friendly meal. With a few simple steps and 25 minutes of baking time you can whip up this easy dinner or lunch.

Course dinner, lunch, Main Course

Cuisine American, Italian

Keyword beef stuffed peppers, easy stuffed peppers, pizza stuffed peppers, stuffed peppers with ground beef

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 400kcal

Ingredients

• 1 ½ pounds beef or turkey
• ½ cup onion chopped
• 2 tsp garlic powder, dried basil, and dried oregano
• 1 tsp salt, onion powder, and Italian seasoning
• ½ tsp ground pepper
• 1 14.5 oz canned diced tomatoes
• 1 cup marinara sauce
• 4 large bell peppers red, yellow, orange, or green
• 1 cup shredded mozzarella cheese
• ½ cup natural pepperoni or turkey pepperoni

Instructions

• Preheat your oven to 350 degrees. Hallow out the peppers and wash them. If you’re using large peppers, cut them in half and place them cut side up in your large casserole dish. Set aside.
• Grab a large pan and add 1 tablespoon of oil. Add the beef and onion and cook over medium heat. Continue to cook until the beef is browned and cooked through. Drain excess grease.
• Now add all the seasonings: garlic powder, dried basil, dried oregano, salt, onion powder, Italian seasoning and pepper. Mix until combined.
• Add in the diced tomatoes and marinara sauce and combine. Simmer for another 5 minutes.
• Now it's time to assemble the peppers! Add the seasoned beef to each pepper. Gently press the meat into each pepper.
• Top with mozzarella cheese and pepperoni.
• Bake at 350 degrees for 30-40 minutes. Or until peppers are cooked and heated through.

Nutrition

Calories: 400kcal | Carbohydrates: 13g | Protein: 51g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 782mg | Potassium: 1028mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4225IU | Vitamin C: 158mg | Calcium: 172mg | Iron: 3mg

The post Pizza Stuffed Peppers with Ground Beef (Easy) appeared first on Braes Bites.

Chopped salad recipe

Chopped salads are so refreshing and wholesome! This easy chopped salad has layers of kale, chickpeas, cheese and salami. If you like to meal prep or make meals ahead of time, you’re going to love this salad! You can make a few at the beginning of the week and have these jarred salads on hand for lunch. If you’re making these ahead of time, make sure to store the dressing separately in a small container.

What’s great about this salad is that it can be enjoyed so many different ways.

• The most obvious way it can be enjoyed is for lunch and dinner!
• It’s a great salad to pair with a grilled protein source (like steak, sausage, or chicken)
• It can be brought to a BBQ as a delicious side dish.
• You can bring it on a picnic!
• It can be packed in a lunch box.

The options are endless! Here are a few other reasons why you’ll love it so much.

Why you’ll love this chopped salad recipe

Here are a few reasons why you’ll love this salad:

• It’s easy to make!

• It’s a great lunch meal prep or lunch on the go.

• Salad with salami adds a nice salty punch.

• This salad can be made dairy free.

• This recipe is a low carb lunch idea.

• Additionally, try this strawberry farro salad in a jar.

Ingredients in chopped salad recipe

To make this delicious salad, you will need the below ingredients.

• Chickpeas, canned chickpeas drained and rinsed. Salads with chickpeas add a nice source of carbs and protein!
• Celery, diced and chopped. Celery adds crunch, flavor and nutritional value.
• Tomatoes, grape tomatoes work best. Tomatoes pair perfectly with the other ingredients in this salad.
• Salami, sliced and chopped. Feel free to use another meat source if you prefer.
• Mozzarella cheese, low moisture and shredded. Low moisture mozzarella is a bit more dense and tangier than traditional fresh mozzarella.
• Chopped kale, massaged with olive oil and lemon juice, salt and pepper. Massaging the kale is key so don’t forget this step!

How to make

This recipe makes 3 servings! Grab three 32 ounce wide mouth mason jars. Storing the salads in mason jars is great when you want to save the salads for a later date. You can also use three large salad bowls if you’re enjoying the salad immediately.

• Firstly, add the chickpeas, celery, tomatoes, salami, and cheese to the mason jars.
• In a large bowl, add the chopped kale, olive oil, lemon, juice and salt. Using your hands, massage the oil mixture into the kale. Massage for a minute or two. Kale has a tough texture, so finely chopping it helps minimize the toughness (plus it makes it much easier to eat)! And massaging the kale is another step to get tender and easy-to-chew lettuce.
• Add the kale to the mason jar along with the other ingredients.
• Store the mason jar salad in the fridge until ready to enjoy.
• If you’re enjoying the salad immediately, top it with the dressing and dig in!

Ingredients in homemade dressing

This recipe calls for an easy homemade dressing. Here are the ingredients we are working with.

• Olive oil
• Red wine vinegar
• Dijon mustard
• Oregano
• Fresh garlic
• Salt and pepper

How to make homemade dressing

Making homemade dressing could not be any simpler. And some people may not realize how easy it is to make! All you really need is an oil, a vinegar and seasonings. Also, homemade dressings won’t have any added funky ingredients or preservatives. So you can feel good about adding it to your salads.

• In a small jar or container, add all the dressing ingredients.

• Using a fork or a small whisk, mix all the ingredients together.

• Store the dressing in the fridge until ready to use.

Frequently asked questions

What does kale taste like?

Kale is a delicious leafy green. It definitely has a different taste and texture than most mixed greens. It has a stronger and earthier flavor. It’s also slightly bitter, that’s why massaging the kale is so important. It helps cut down on the bitterness and add flavor through the olive oil and lemon.

Is kale good for you?

Yes! Kale is loaded with nutrients. It has many vitamins like vitamin A, C and K.

What is a jar salad recipe?

Simply, it’s a salad in a jar! A jarred salad is super easy to take on the go and is great to meal prep ahead of time. Make a few at the beginning of the week so you have an easy lunch on hand.

Can I use a different dressing?

Definitely! Feel free to use any dressing you prefer (I recommend using another vinaigrette!)

Substitutes and variations

Lettuce. If you’re not a fan of kale, give arugula, romaine or spinach a try.

Dressing. This salad pairs perfectly with the homemade garlic vinaigrette but feel free to use any dressing of your choice.

Omit the cheese. For a dairy free salad, omit the cheese or use your favorite dairy free cheese!

Chopped tomatoes. Instead of grape tomatoes you can use regular chopped tomatoes. But please note that the juices from the chopped tomatoes can make the salad soggy, especially if you’re storing it for a later date.

Meat. Feel free to substitute the salami for another protein source. Here are a few other meats that will work really well: grilled chicken, sliced turkey, sliced ham, or pepperoni.

Other recipes you’ll love

If you love this Italian chopped salad, certainly give some of these other salad recipes a try.

Lemon Kale Caesar Salad

Blackened Steak Salad

Strawberry Farro Salad

Did you make this recipe

If you make this easy chopped salad, I would really appreciate a review! You can also find and follow me on Instagram and Pinterest. I would love for you to follow along and share what you make: tag me @braesbites. I love hearing from you!

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Chopped Salad with Chickpeas (in a jar)

This chopped salad recipe with chickpeas is so tasty, wholesome and easy to make. It has layers of kale, chickpeas, celery, tomatoes, salami and cheese. All of thee ingredients come together so nicely. This salad can also be made ahead of time for an easy lunch or dinner.

Course Appetizer, dinner, lunch

Cuisine American

Keyword chopped salad recipe, easy chopped salad, italian chopped salad, salad with chickpeas, salad with salami

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 3

Calories 468kcal

Equipment

• 3 32 ounce wide mouth mason jars
• OR salad bowls

Ingredients

Chopped salad ingredients

• 1 15 oz canned chickpeas drained (separated into 3 servings)
• 3 stalks celery chopped
• ¾ cup cherry tomatoes (¼ cup per serving)
• 12 slices salami chopped (4 slices per serving)
• ¾ cup shredded mozzarella cheese low moisture (¼ cup per serving)
• 3 large handfuls of chopped kale
• 1 tbsp olive oil
• 1 tsp lemon juice
• ¼ tsp salt

Homemade Dressing

• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1 tsp dried oregano
• 1 clove fresh garlic
• ½ tsp salt and pepper

Instructions

Chopped Salad

• Firstly, add the chickpeas, celery, tomatoes, salami, and cheese evenly into the 3 mason jars.
• In a large bowl, add the chopped kale, olive oil, lemon, juice and salt. Using your hands, massage the oil mixture into the kale. Massage for a minute or two. This step is key as you want tender and easy-to-chew kale.
• Add the kale to the mason jars along with the other ingredients.
• Store the mason jar salad in the fridge until ready to enjoy.
• If you’re enjoying the salad immediately, top it with the dressing and dig in!

Homemade Dressing

• In a small jar or container, add all the dressing ingredients.
• Using a fork or a small whisk, mix all the ingredients together.
• Store the dressing in the fridge until ready to use.

Nutrition

Calories: 468kcal | Carbohydrates: 7g | Protein: 17g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 51mg | Sodium: 1658mg | Potassium: 558mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6258IU | Vitamin C: 64mg | Calcium: 324mg | Iron: 2mg

The post Chopped Salad Recipe with Chickpeas (in a jar) appeared first on Braes Bites.

Lasagna skillet

I’m all for one pot recipes for minimal mess and clean up. While this one pot lasagna has a few steps, it’s quite easy to make! I’ve outlined how to make it step-by-step below.

What’s great about this recipe is that it makes the best cozy dinner with added veggies but it is also great for meal prepping. I have actually been making this on Sundays and I separate it into 5 containers in the fridge. It has made the perfect grab and go lunch for Peter to take to work!

Why you’ll love this lasagna skillet

• Cast iron lasagna can be made in one skillet.

• This recipe is packed with protein.

• Also, it is easy, quick and delicious!

• This recipe is wholesome and comforting.

• It is made with ready to bake lasagna noodles for extra ease!

• Additionally, try this hamburger pasta for some more recipe inspiration.

Ingredients in this lasagna skillet

Ricotta and mozzarella cheese are the two cheeses we are working with.

Egg binds together with the ricotta cheese

Ground beef is the main protein source.

These seasonings are added to the beef: dried basil, dried oregano, garlic powder, Italian seasoning, fresh garlic, salt and pepper

Green bell pepper, carrots and yellow onion are the three veggies we will be adding into the skillet.

Pick your favorite pasta sauce to accompany this dish!

Lastly, oven ready lasagna noodles make this recipe quick and easy to bake.

How to make

STEP 1

Firstly, preheat your oven to 375 degrees. And grab a large 12 inch cast iron skillet.

STEP 2

Next, add a tablespoon of olive oil and sauté the diced carrots and onion for about 3-4 minutes. Now add the ground beef, seasonings, and garlic and cook 2-3 more minutes. Now add the green bell pepper. Continue to cook until the beef is browned and cooked through.

STEP 3

With a slotted spoon, remove the meat and veggie mix from the skillet and place it on a plate. Drain the extra grease.

STEP 4

Now make the ricotta mixture in a medium bowl. Add the container of ricotta, egg and oregano and mix until combined and smooth. Set aside.

STEP 5

Now we will start to layer the lasagna. Pour a ladle full or a thin layer of sauce on the bottom of the skillet. Lay 2 oven ready lasagna noodles on top of the sauce to form the first layer. You can break some noodles to fill the the rest of the circle. Add spoonfuls of ricotta on top of the noodles and spread it smooth. Now add a layer of the beef and veggie mixture. And a thin layer of mozzarella on top.

STEP 6

Repeat the same steps as above: add a layer of sauce on top of the mozzarella, add the noodles ricotta, beef and mozzarella.

STEP 7

Repeat these steps one more time.

STEP 8

To top things off, add one layer of noodles on top, the rest of the sauce, and remaining mozzarella.

STEP 9

Lastly, bake in the oven for 20-25 minutes. Let it cool for about 5-10 minutes before slicing. Enjoy!

Tips and Tricks

• Use a large cast iron skillet like this one!

• Finely dice the carrots, green bell pepper, and onion so they blend nicely with the ground beef.

• Make sure you use oven ready lasagna noodles!

How to serve and store

Let this lasagna skillet cool for about 5 minutes before enjoying.

If you’re storing it for a later date, simply let it cool, cover it in plastic wrap, and store it in the refrigerator. It can be reheated in the oven or the microphone.

If you liked this recipe, you’ll want to try these!

One Pot Mac and Cheese

Blackened Steak Salad

Gnocchi Soup with Sausage

Did you make this recipe?

I really hope you give this one pot lasagna a try! If you love and make my recipes, it would mean so much to me if you would leave a star rating and a comment!

You can also find and follow me on Instagram and Pinterest for some more recipe inspiration. If you make one of my recipes make sure to tag me – @braesbites! Thank you!

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Lasagna Skillet (with veggies, easy)

This lasagna skillet is a quick and easy dinner that everyone will love. Layers of pasta, beef, cheese and veggies make it wholesome and filling. And an added bonus is that it can be made in one pan!

Course dinner

Cuisine Italian

Keyword cast iron lasagna, Lasagna skillet, one pot lasagna

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 5

Calories 472kcal

Ingredients

Beef Mixture

• 3 medium carrots diced
• ½ medium yellow onion diced
• 1 ⅓ pounds lean beef
• 1 tsp dried basil, garlic powder, AND Italian seasoning dried oregano, garlic powder, italian seasoning, 1/2 tsp salt and pepper
• ½ tsp salt AND pepper
• 1 clove garlic
• 1 green bell pepper diced

Ricotta Mixture

• 15 oz container ricotta
• 1 egg
• 1 tsp oregano

Additional Ingredients

• 1 ½ cups mozzarella cheese
• 24 oz jar of pasta sauce I like raos or victoria sauce
• 1 box oven ready lasagna noodles you will have leftover noodles

Instructions

• Preheat your oven to 375 degrees. And grab a large 12 inch cast iron skillet.
• Add a tablespoon of olive oil and sauté the diced carrots and onion for about 3-4 minutes. Now add the ground beef, seasonings, garlic and cook 2-3 more minutes. Now add the green bell pepper. Continue to cook until the beef is browned and cooked through.
• With a slotted spoon, remove the meat and veggie mix from the skillet and place it on a plate. Drain the extra grease.
• Now make the ricotta mixture in a medium bowl. Add the container of ricotta, egg and oregano and mix until combined and smooth. Set aside.
• Now we will start to layer the lasagna. Pour a ladle full or a thin layer of sauce on the bottom of the skillet. Lay 2 oven ready lasagna noodles on top of the sauce to form the first layer. You can break some noodles to fill the the rest of the circle. Add spoonfuls of ricotta on top of the noodles and spread it smooth. Now add a layer of the beef and veggie mixture. And a thin layer of mozzarella on top.
• Repeat the same steps as above Add a layer of sauce on top of the mozzarella, add the noodles ricotta, beef and mozzarella)
• Repeat these steps one more time.
• To top things off, add one more layer of noodles, the rest of the sauce and remaining mozzarella.
• Bake in the oven for 20-25 minutes. Let it cool for about 5-10 minutes before slicing. Enjoy!

Nutrition

Calories: 472kcal | Carbohydrates: 25g | Protein: 43g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1365mg | Potassium: 1064mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7073IU | Vitamin C: 32mg | Calcium: 368mg | Iron: 5mg

The post Lasagna Skillet (With Veggies, Easy) appeared first on Braes Bites.

Gnocchi Soup with Sausage

I am so excited to share this sausage gnocchi soup with you because it is seriously one of my favorites! It is loaded with delicious fresh veggies, chicken sausage and potato gnocchi.

Soups are always the best when the days are cold and you need a warm comforting meal. This sausage soup is perfect because it can be made in one pot in under 30 minutes. Read on for some reasons why I love this recipe!

Ingredients needed for this gnocchi soup

This gnocchi soup with sausage is easy to make and absolutely delicious. Here are the ingredients we are working with:

• Gnocchi
• Chicken sausage
• Veggies: Celery, carrots, onion, bell peppers, garlic
• Tomato paste
• Canned diced tomato
• Seasonings: Salt, pepper, basil
• Chicken broth
• Parmesan cheese
• Parmesan rind

Why you’ll love this sausage gnocchi soup

Since this soup stores really well in the fridge, prepare it at the beginning of the week to have an easy meal on hand! You can also make a batch for a friend, or make it when the weather is super cold! There are so many reasons to whip up this tasty soup.

• This sausage soup makes a large batch.

• Gnocchi soup is so easy to make.

• This recipe is loaded with flavor.

• It is loaded with veggies.

• Everything is made in one large pot!

Parmesan rind in soup

Adding a parmesan rind in soup really helps infuse the broth with flavor! The parmesan rind is like the “crust” of the cheese. Instead of throwing it away, you can keep it for soups.

When the soup is done, simply remove the remaining rind. It will be soft and broken down. It’s also possible that the rind will fully dissolve. Yum!

If you haven’t added a parmesan rind in soup before, I highly recommend it!

Making this soup

Follow the below steps to make this gnocchi soup:

In a large pot, brown the chicken sausage with one tablespoon of oil. About 5 minutes.

Add the veggies and continue to sauté for another 3-5 minutes.

Now add in the seasonings (salt, pepper and basil) along with the diced tomatoes and tomato paste. Mix to combine and cook another minute.

Add the broth and cheese. Bring to a boil and boil for 5 minutes.

Add in the gnocchi and boil for another 2-3 minutes until the gnocchi is cooked.

Serve and enjoy!

Frequent asked questions

Can I use pork sausage? Of course! You can use any type of meat you like. Regular sausage, Italian sausage, or hot sausage will all work well. Just make sure you remove the casings and brown it in the pan.

Can I use different veggies? Definitely! Try adding zucchini or spinach. Just please note that different veggies can change the flavor profile of this soup.

Can I omit the cheese? Yes you can but I recommend leaving it as it adds so much flavor! Omitting the cheese can also change the flavor profile of this soup.

Can I make this soup in advance? Yes! Store sausage gnocchi soup in an airtight container in the fridge for 3 days.

Other recipes you’ll love

If you love this sausage soup, definitely give some of these other recipes a try!

One Pot Mac and Cheese

Hamburger Pasta

Greek Chicken Meatballs with Lemon Orzo

Easy Meatball Recipe

Did you make this recipe?

If you make this gnocchi soup with sausage, I would really appreciate a rating and a review. I love hearing from you and seeing what you make.

You can also find and follow me in Instagram and Pinterest for some more recipe inspiration!

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Gnocchi Soup with Sausage (Easy)

This gnocchi soup with sausage is comforting, wholesome and delicious. It's packed with protein, veggies and and creamy gnocchi.

Course dinner

Cuisine American, Italian

Keyword Gnocchi soup, Gnocchi soup with sausage, parmesan rind in soup, Sausage soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 342kcal

Ingredients

• 1 pound chicken sausage casings removed
• 1 cup celery about 4 stalks, finely chopped
• 1 cup carrots about 2 large carrots, finely chopped
• 1 cup onion about 1 small onion, finely chopped
• 1 red bell pepper finely chopped
• 1 green bell pepper finely chopped
• 2 cloves garlic minced
• 3 tbsp tomato paste
• 1 15oz can diced tomato
• 1 tsp salt, pepper AND dried basil
• 6 cups chicken broth
• ¼ cup shredded parmesan cheese
• 1 parmesan rind
• 1 pound package gnocchi

Instructions

• Brown the chicken sausage in 1 tbsp of oil, about 5 minutes.
• Now add in all the chopped veggies: celery, carrot, onion, peppers and garlic. Sauté for another 3-5 minutes.
• Now add in the seasonings (salt, pepper and basil) along with the diced tomatoes and tomato paste. Mix to combine and cook another minute.
• Now add in 6 cups of chicken broth, parmesan cheese and parmesan rind. Bring to a boil for 10 minutes.
• Then add in the gnocchi and boil for another 3-4 minutes until the gnocchi is cooked. Serve and enjoy!

Nutrition

Calories: 342kcal | Carbohydrates: 41g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 56mg | Sodium: 2051mg | Potassium: 505mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4761IU | Vitamin C: 65mg | Calcium: 107mg | Iron: 4mg

The post Gnocchi Soup with Sausage (Easy) appeared first on Braes Bites.