Dinner Archives - Braes Bites

Cozy Potato and Sausage Soup

caitlinbrae — Sat, 07 Jan 2023 01:16:24 +0000

Potato and sausage soup is made on the stove with a mixture of ground sausage, beans, veggies, and potatoes. This recipe is quick to make and packed with flavor.

Potato and sausage soup

There is so much to love about cold weather like; hot chocolate, warm meals, and cozy soups. Warm and cozy soups are always a win for me (and my family) as they can be totally customizable and are super satisfying. Pair this soup with a fresh loaf of bread and bam you have a delicious (and easy) meal.

This potato and sausage soup came about when I was trying to use up ingredients I had around the kitchen. I had a package of ground sausage, beans, and kale that needed to be cooked. Ground sausage adds so much flavor to soup, especially when you mix in other seasonings. The beans add a creamy flavor as well as nutritional benefits. And the kale adds greens and tons of good-for-you vitamins and nutrients! The flavors in this soup are comforting, savory, and rich.

Ingredients in potato and sausage soup

This potato and sausage soup is made with a creamy both made with beans, garlic and onion. It it’s loaded with sausage, kale and potatoes. It doesn’t get any better! Keep reading to find all the ingredients and details.

A splash of avocado oil to sauté the sausage, onions and garlic.

Ground sausage of choice seasoned with dried sage, fennel, thyme, garlic powder, Italian seasoning.

Yellow onion and garlic cloves to add flavor to the broth

We will combine the cannellini beans (drained and rinsed) with the onion and garlic to create a creamy both base.

In addition to the above, we will be adding some chicken broth to smooth out the base of this soup.

Baby gold potatoes, chopped into bite size pieces, will add texture and heartiness to the soup.

Baby kale for greens of course! You can also use baby spinach

Salt and pepper to taste

You’re going to love this sausage potato soup recipe!

When it is chilly out, I always turn to this kale and potato soup so we can serve it with warm crunchy bread. This kale and potato soup recipe is going to become one of your new favorite soup recipes!

The broth of this soup is made with veggies, beans, and chicken broth.
Potato sausage soup is freezer friendly.
This soup is packed with 20 grams of protein per serving!
It’s really easy to make.
You can season this recipe to your liking.
It is hearty and delicious.

How to make

STEP 1

Start off by browning the sausage in one tablespoon of oil. Add in one teaspoon of each seasoning: sage, fennel, thyme, garlic powder, Italian seasoning. Cook until browned and cooked through. Remove the cooked sausage from the pot and strain it in a colander to remove any excess oil fat. Set aside.

STEP 2

Add a tablespoon of oil to the same pot and add the chopped onion and garlic. Sauté for five minutes.

STEP 3

Now add in the drained and rinsed beans and one cup of broth. Using an immersion blender, blend everything together until smooth and creamy. You can also carefully add the ingredients to a blender and blend until smooth.

STEP 4

Now add in the remaining chicken broth into the blended mixture along with the chopped potatoes and cooked sausage. Stir to combine.

STEP 5

Bring the soup to a boil, add a lid to your pot and reduce the heat so the soup stays at a simmer. Simmer for 25 minutes, stirring occasionally. Using a fork, poke a couple of potatoes to make sure they are cooked to your liking. You want the potatoes to be fork tender!

STEP 6

Now stir in 3 handfuls of chopped kale. Mix to combine and let the kale wilt into the soup. About 1-2 minutes.

STEP 7

Add the soup to serving bowls and enjoy!

Substitutes and variations

This kale and potato soup is very customizable. I outlined a few easy substitutes below where you can switch up some of the ingredients.

Ground turkey or ground sausage. The main protein source in this soup is ground sausage. However, you can use any protein you like. Ground turkey or ground chicken are is both great options. Just make sure you season the meat really well if you end up using turkey or chicken.

Baby kale or baby spinach. While this recipe calls for kale, you can also use spinach. Both options work well, and will add lots of nutrition and flavor.

Other easy soup recipes you’ll love

Sausage Butternut Squash Soup – turkey sausage with a frozen butternut squash broth

Creamy Chicken Noodle Soup – everyone needs a cozy chicken noodle soup recipe!

The Easiest Roasted Tomato Soup – tomato soup with grilled cheese? Sign me up!

Lemon Chicken Orzo Soup – a delicious chicken soup with hints of lemon and orzo

The Best Easy Taco Soup – taco Tuesday anyone?

Gnocchi Sausage Soup – a cozy gnocchi soup loaded with sausage and parmesan cheese

Did you make this cozy soup?

If you make this 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 and food inspiration, you can also find and follow me on Instagram and Pinterest.

Cozy Potato and Sausage Soup

Potato and sausage soup is made on the stove with a mixture of ground sausage, beans, veggies, and potatoes. This recipe is quick to make and packed with flavor.

Course dinner

Cuisine American

Keyword kale and potato soup, potato and sausage soup, sausage potato soup

Prep Time 10

Cook Time 30

Servings

Calories 471kcal

Ingredients

Ground Sausage

1 tbsp avocado oil separated
1 pound ground sausage
1 tsp EACH: dried sage, fennel seed, dried thyme, garlic powder, and Italian seasoning

Remaining Soup Ingredients

1 tbsp avocado oil
1 large yellow onion diced
3 cloves garlic
2 15 oz cans cannellini beans drained and rinsed
6 cups chicken broth separated
1.5 pound bag of baby gold potatoes chopped into bite size pieces
3 handfuls of baby kale
salt and pepper to taste

Instructions

Start off by browning the sausage in one tablespoon of oil. Add in one teaspoon of each seasoning: sage, fennel, thyme, garlic powder, Italian seasoning. Cook until browned and cooked through. Remove the cooked sausage from the pot and strain it in a colander to remove any excess oil fat. Set aside.
Add a tablespoon of oil to the same pot and add the chopped onion and garlic. Sauté for five minutes.
Now add in the drained and rinsed beans and one cup of broth. Using an immersion blender, blend everything together until smooth and creamy. You can also carefully add the ingredients to a blender and blend until smooth.
Now add in the remaining chicken broth into the blended mixture along with the chopped potatoes and cooked sausage. Stir to combine.
Bring the soup to a boil, add a lid to your pot and reduce the heat so the soup stays at a simmer. Simmer for 25 minutes, stirring occasionally. Using a fork, poke a couple of potatoes to make sure they are cooked to your liking. You want the potatoes to be fork tender!
Now stir in 3 handfuls of chopped kale. Mix to combine and let the kale wilt into the soup. About 1-2 minutes.
Add the soup to serving bowls and enjoy!

Nutrition

The post Cozy Potato and Sausage Soup appeared first on Braes Bites.

Creamy Chicken Noodle Soup (Easy)

caitlinbrae — Fri, 02 Dec 2022 00:59:32 +0000

Creamy chicken noodle soup for all my cozy soup lovers. This recipe is made from a mixture of veggies, chicken, and noodles (of course) and it is set in a creamy broth that is packed with flavor!

Creamy chicken noodle soup

Cozy soup on a cold day is always a win in my book. For all my soup lovers, especially those that love chicken noodle, you’re going to love this creamy chicken noodle soup recipe. It’s loaded with veggies, chicken, and noodles that are all in a creamy broth. Pair this soup with a salad or some crackers and bam – you’ll have an easy weeknight dinner. Also, this recipe makes a large batch so you’ll likely have left overs on hand for a few days!

Ingredients in creamy chicken noodle soup

Let’s take a minute to break down the ingredients in this soup. You’re going to need standard chicken and noodle soup ingredients plus a few extra additions.

Chicken breast. For this recipe you’ll want to use 2 pounds of chicken. Anywhere from 2-3 chicken breasts will work.

Carrots. Peel and finely chop a large bag of carrots. You should have about 2-3 cups of carrots.

Celery. Finely chop one head of celery. You should have 2-3 cups of celery just like the carrots.

Yellow onion. We are going to sauté one large yellow onion with the carrots and celery.

Garlic. Fresh garlic is key for this creamy chicken noodle soup! You’ll need four cloves of fresh garlic minced.

Here are the seasonings we are working with: thyme, parsley, salt, pepper, crushed red pepper.

Milk. One cup of milk adds creaminess and flavor. You can use whole milk, half and half, or buttermilk.

Chicken broth. To create the broth of this soup we will use eight cups of chicken broth.

Lemon. Fresh lemon juice adds a zing of flavor! Make sure to use one fresh lemon.

Spinach. Spinach adds greens and nutrients. If you aren’t a fan of spinach you can also use baby kale.

Cream cheese. For a bit of creaminess, we will add a bit of cream cheese at the very end of cooking. Cream cheese adds the perfect amount of creamy flavor and texture.

Cheddar cheese. For an extra bit of creamy flavor, we will mix in 1/2 cup to 1 cup of cheddar cheese. The addition of both cream cheese and cheddar cheese creates the best creamy chicken broth base.

Elbow pasta. Lastly, pasta! What is chicken noodle soup without the pasta? For this recipe, I recommend cooking the pasta separately in a pot. Then add in the desired amount of pasta to your serving.

You’re going to love this chicken noodle soup recipe!

This creamy chicken noodle soup recipe is going to become your families new favorite recipe.

This soup makes a large batch.
Chicken noodle soup is freezer friendly.
It has the perfect amount of creaminess.
You can adjust this soup to your liking (more/less creaminess, more/less veggies, etc!)
This soup is packed with protein!
Creamy chicken noodle soup is the best family friendly meal.
It is really easy to make.

How to make

STEP 1

Grab a large soup pot and put it on the stove over medium heat. Add two tablespoons of oil. Add in the chopped carrots, celery and onion. Sauté for about 5 minutes. Then add in the freshly minced garlic. Sauté for another 3-4 minutes.

STEP 2

Push the veggies to one side of the pot. Add in the chicken breast on the other side. Sear the chicken breast for 2 minutes on each side. Once the chicken is browned on both sides, mix it together with the veggies. Add in the seasonings and mix to combine. Now add in the chicken broth and bring the soup to a boil.

STEP 3

Meanwhile, cook the pasta. In a separate pot on the stove, bring a medium pot of water to a boil and cook your noodles according to the package. Drain and set aside. Cooking the noodles separately will ensure that the noodles don’t soak up all of the creamy broth!

STEP 4

Once you bring the soup to a boil, let it boil for at least 10 minutes or until the chicken is cooked through to 165 degrees. Remove the chicken from the soup and chop it or shred it on a cutting board. Then add the chicken back to the soup.

STEP 5

Keep the soup at a strong simmer. Add in the fresh lemon juice and milk. Then stir in the spinach, cream cheese, and shredded cheese. Mix until all the ingredients are combined (no chunks of cream cheese and the spinach is wilted). Let the soup simmer for another few minutes.

STEP 6

Add in the cooked noodles or add a scoop of the cooked noodles to each serving bowl. Add the chicken soup on top of the noodles and enjoy!

Tips and Tricks

Chop veggies before hand. This makes the soup process much easier (and faster!). Take five minutes to chop and prepare your veggies as well as gather all the other soup ingredients.

Use chicken breast or chicken thighs. I find that chicken breast works best in the recipe. However, you can also use chicken thighs by following the same instructions.

Add the cream cheese and shredded cheese at the end. To make cream of chicken and noodles soup, you’re going to want to add the diced cream cheese and shredded cheddar cheese once the soup is done cooking. Stirring these final two ingredients into the hot soup will create a creamy base.

Cook the pasta separately. To make sure the pasta doesn’t absorb all the creamy broth, you’ll want to cook the pasta separately in a large pot.

Other soup recipes you’re going to love

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

Chicken Tortellini Soup – another chicken soup but with tortellini

Sausage Butternut Squash Soup – a tasty soup that loaded with turkey sausage and frozen butternut squash

The Easiest Roasted Tomato Soup – there is nothing better than a classic tomato soup made easy with grilled cheese

Lemon Chicken Orzo Soup – another comforting chicken soup with hints of lemon and orzo

The Best Easy Taco Soup – tacos anyone?!

Gnocchi Sausage Soup – gnocchi, sausage, and parmesan cheese, all in one!

Did you make this recipe

If you make this creamy chicken noodle 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 and food inspiration, you can also find and follow me on Instagram and Pinterest.

Creamy Chicken Noodle Soup (Easy)

Creamy chicken noodle soup for all my cozy soup lovers. This recipe is made from a mixture of veggies, chicken, and noodles (of course) plus its set in a creamy broth that is packed with flavor.

Course dinner

Cuisine American, Italian

Keyword cream of chicken and noodle soup, creamy chicken noodle soup, creamy chicken noodle soup recipe

Prep Time 10

Cook Time 21

Servings

Calories 523kcal

Ingredients

3 cups chopped carrots
3 cups chopped celery
1 large yellow onion diced
4 cloves garlic minced
2 lbs chicken breast
2 tsp EACH: dried thyme and parsley
1 tsp EACH: salt, pepper, crushed red pepper or to taste
8 cups chicken broth
1 lemon juiced
1 cup whole milk
3 cups spinach
4 oz cream cheese cubbed into small pieces
½ cup shredded cheddar cheese
8 oz elbow pasta cooked separately

Instructions

Grab a large soup pot and put it on the stove over medium heat. Add two tablespoons of your favorite cookie oil. Add in the chopped carrots, celery and onion. Sauté for about 5 minutes. Then add in the freshly minced garlic. Sauté for another 3-4 minutes.
Push the veggies to one side of the pot. Add in the chicken breast on the other side. Sear the chicken breasts for 2 minutes on each side. Once the chicken is browned on both sides, mix it together with the veggies. Add in the seasonings and mix to combine. Now add in the chicken broth and bring the soup to a boil.
Meanwhile, cook the pasta. In a separate pot on the stove, bring a medium pot of water to a boil and cook the noodles according to the package. Drain and set aside. Cooking the noodles separately will ensure that the noodles don't soak up all of the creamy broth!
Once you bring the soup to a boil, let it boil for at least 10 minutes or until the chicken is cooked through to 165 degrees. Remove the chicken from the soup and chop it or shred it on a cutting board. Then add the chicken back to the soup.
Keep the soup at a strong simmer. Add in the fresh lemon juice and milk. Then stir in the spinach, cream cheese, and shredded cheese. Mix until all the ingredients are combined (no chunks of cream cheese and the spinach is wilted). Let the soup simmer for another few minutes.
Add in the cooked noodles or add a scoop of the cooked noodles to each serving bowl. Add the chicken soup on top of the noodles and enjoy!

Nutrition

The post Creamy Chicken Noodle Soup (Easy) appeared first on Braes Bites.

Honey Corn Bread Muffins (Easy!)

caitlinbrae — Wed, 23 Nov 2022 22:56:07 +0000

These easy honey corn bread muffins are the perfect addition to any meal or can even be enjoyed on their own. Corn bread muffins are made simple and delicious with a moist texture and slightly crunchy exterior.

Honey corn bread muffins

Corn bread makes the best addition to any meal or they can be enjoyed on their own. What’s great about these corn muffins is that they are made with simple ingredients and can be made in under 25 minutes. Who doesn’t love an easy and tasty recipe! Also these corn bread muffins can be modified to your likely. For example, you can use almond milk instead of cows milk. You can omit the canned corn. Or you can add more honey or sweetener to enhance the sweetness of these muffins. The options are endless! So make sure you keep reading to get all the details.

Chili and corn bread? Sign me up! Give these two chili recipes a try and pair them with these honey corn bread muffins.

Easy Beef Chili Recipe

Slow Cooker Turkey Chili with No Beans

Why you’ll love these corn bread muffins

Honey corn bread muffins are slightly sweet.
These muffins pair perfectly with chili or can be enjoyed on their own.
They make a great thanksgiving side dish!
These muffins are made with just nine simple ingredients.
Alternatively, you can try this oat flour corn bread for another fun recipe using a different flour.

Ingredients in honey corn bread muffins

You will need one cup of flour to make these honey corn bread muffins.

You’ll also need one cup of corn meal to mix with the flour. Finely ground corn meal works best.

A pinch of baking soda helps to puff up these muffins.

Next up, eggs! Eggs help to bind all the ingredients.

Plain greek yogurt adds texture and moisture to make the best textured muffins. You can also use a honey greek yogurt if you prefer.

Milk also adds moisture. You’ll need 1/2 cup. You can also use almond milk or another dairy free milk of your choice.

Honey is key for honey cornbread muffins!

Lastly, canned corn for added texture and corn flavor. Using canned corn makes this recipe super quick and easy!

How to make

Making honey corn bread muffins could not be any easier. I have outlined all the steps below.

STEP 1

Preheat the oven to 350 degrees and grease a muffin pan with cooking spray.

STEP 2

Combine dry ingredients. In a medium bowl combine all the dry ingredients: flour, corn meal, baking soda and salt. Mix and set aside.

STEP 3

Whisk together wet ingredients. In a large bowl whisk together eggs, greek yogurt, milk and honey. Whisk until combined and smooth.

STEP 4

It’s time to combine everything together! Add the dry ingredients into the bowl with the wet ingredients. Mix with a spoon or spatula until combined. Now mix in the corn.

STEP 5

Bake! Add the muffin batter evenly between the twelve muffin tins and bake for 16-18 minutes. Let the muffins cool slightly and then enjoy!

Tips and tricks

Mix the wet and dry ingredients separately. This will ensure the batter is smooth and mixed evenly.

Use your favorite canned corn for ease! Drain and rinse the corn and measure out 1/2 cup to add into the batter. You can also add more corn if you’d like – add up to 1 cup!

Finely ground corn meal works best. Make sure to use a finely ground corn meal! Some corn meal can be thicker in texture which will not result in smooth and fluffy muffins. A thicker grain corn meal will change the texture and overall outcome.

Use room temperature ingredients. If possible, bring your eggs to room temperature. You can do this by letting them soak in a bowl of warm water while you gather your ingredients.

Other recipes you’ll love

Oat Flour Corn Bread

Easy Beef Chili Recipe

Slow Cooker Turkey Chili with No Beans

Corn Bread Stuffing

I love hearing from you!

Did you make these muffins? If so, I love hearing from you so 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!

Honey Corn Bread Muffins

Course Appetizer

Cuisine American

Keyword corn bread muffins, easy corn bread muffins, honey corn bread

Prep Time 10

Cook Time 16

Servings

Calories 151kcal

Ingredients

1 cup flour
1 cup corn meal
1 tsp baking soda
¼ tsp salt
2 eggs
1 cup plain greek yogurt
½ cup milk
⅓ cup honey
½ cup canned corn drained and rinsed

Instructions

Preheat the oven to 350 degrees and grease a muffin pan with cooking spray.
Combine dry ingredients. In a medium bowl combine all the dry ingredients: flour, corn meal, baking soda and salt. Mix and set aside.
Whisk together wet ingredients. In a large bowl whisk together eggs, greek yogurt, milk and honey. Whisk until combined and smooth.
It’s time to combine everything together! Add the dry ingredients into the bowl with the wet ingredients. Mix with a spoon or spatula until combined. Now mix in the corn.
Bake! Add the muffin batter evenly between the twelve muffin tins and bake for 16-18 minutes. Let the muffins cool slightly and then enjoy!

Nutrition

The post Honey Corn Bread Muffins (Easy!) appeared first on Braes Bites.

Easy Beef Chili Recipe in Crock Pot

caitlinbrae — Wed, 16 Nov 2022 00:29:56 +0000

This easy beef chili recipe will leave you feeling full and fueled! Chili is great to make on those chilly fall and winter nights when you’re in need of a comforting meal. This chili is made simple and easy in the crock pot and cooks all day long (having dinner waiting for you at the end of the day is a win in my book)!

Beef chili recipe

Chili makes such a cozy and comforting meal. Typically, chili consists of a protein source, veggies, beans, and seasonings. And this recipe is just that! Plus, it’s made in the crock pot for ease and simplicity. Also, what’s so great about chili is that it’s so versatile. You can really use any protein you like, any veggies, and any seasonings! This crockpot chili recipe takes all your classic chili ingredients and makes the best beef chili.

Ingredients in this beef chili

The ingredients in this recipe are simple and wholesome. I love recipes that require staple ingredients that you likely already have on hand. To make this chili, you will need the below ingredients.

Lean beef is the main protein source. We will be using two pounds of beef. I recommend using 90/10 lean beef!

We will add some finely diced yellow onion into the beef. You can also use a white or red onion if that’s all you have on hand.

A tablespoon of oil to cook the beef and onion.

Seasonings: chili powder, paprika, cumin, garlic powder, salt, pepper, cayenne pepper, brown sugar or coconut sugar

Canned kidney beans in chili are a must! Make sure to drain and rinse your beans before adding them into the chili. You can also use a mixture of kidney, pinto and black beans. Just use about 15 ounces in total.

Canned diced green chilis add flavor! They bring a slightly medium-hot taste to this chili.

Jalapeños for added spice! If you like spicy, don’t fully de-seed the jalapeños. Make sure to add in a few seeds for extra spice.

Chopped bell pepper and carrots for added veggies and texture. What’s great about chili is that you can really add any veggies you like. Bell peppers and carrots are definitely a favorite!

Canned diced tomato and canned crushed tomato help create the base of this chili. They add flavor and liquid to create the best base.

Along with the canned tomatoes we will add beef broth to finish off the base of this chili. You only need one cup! However, you can add more once the chili is done cooking if you want more liquid.

Why you’ll love this recipe

This chili is very filling and has 38 grams of protein per serving!
It is made simple and easy in the crockpot.
This chili is loaded with veggies and good for you ingredients.
It has jalapeños for add spiciness and flavor.
Beef chili is totally customizable – you can really add any veggies you like!

How to make beef chili

STEP 1

Sauté the ground beef. Add a tablespoon of oil to a large pan. Once simmering, add the onion and beef. Sauté the ground beef and onion until browned and cooked through about 7-10 minutes. Meanwhile, add all the seasonings together in a small bowl.

STEP 2

Add the cooked beef to the bottom of the crock pot. Then add the seasonings. Stir to combine.

STEP 3

Now add all the the remaining ingredients to the crockpot: chopped carrots, chopped peppers, beans, canned green chilis, diced tomato, crushed tomatoes, and beef broth. Stir with a wooden spoon to combine.

STEP 4

Let the crock pot do the work! Cook the chili on high for 4-5 hours or low for 8 hours.

STEP 5 (the best step!)

ENJOY! Enjoy the chili as is or add some of your favorite toppings like cheese, sour cream, avocado, or jalapeños.

Substitutes and toppings

Meat. This recipe calls for two pounds of lean ground beef. However, you can really use any meat protein you like! Beef, turkey, ground chuck, or brisket are all great options.

Bell peppers. This recipe calls for one bell pepper. Feel free to use any color! Green, red, yellow, or orange will work.

Canned tomatoes. This recipe calls for one can of regular diced tomatoes. However, you can also use canned fire roasted tomatoes.

Chili isn’t complete without the addition of delicious toppings. When it comes to chili, toppings are a must! Here are some toppings you are going to love:

Sour cream
Cheddar cheese
Sliced jalapeños
Corn chips
Avocado
Crackers

How to store

Chili makes great leftovers! It actually tastes better as it sits for a day or two. To store this chili, store it in an airtight container in the fridge for up to 5 days. To reheat the chili, simply add it back to a pot on the stove and heat until simmering. Also, you can reheat the chili in the microwave.

Alternatively, you can freeze this chili! Eat half of the chili now and freeze the second half for a later date. You can store this crock pot beef chili in the freezer for three months. Just make sure to store it in a freezer friendly. These freezer cubes are a great way to store soups and chilis in the freezer! To reheat the chili from the freezer, let it thaw at room temperature or add it to a large pot over the stove.

Try these recipes next!

If you love soup and chili, definitely give these other recipes a try.

Lemon Chicken Orzo Soup

Slow Cooker Turkey Chili with No Beans

Chicken Tortellini Soup

Gnocchi Sausage Soup

The Best Easy Taco Soup

The Easiest Roasted Tomato Soup

I love hearing from you!

Did you make this beef chili? I love hearing from you so 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!

Easy Beef Chili Recipe in Crock Pot

This easy beef chili recipe will leave you feeling full and fueled! Chili is great to make on those chilly fall and winter nights when you're in need of a comforting meal. This chili is made simple and easy in the crock pot and cooks all day long (having dinner waiting for you at the end of the day is a win in my book)!

Course dinner

Cuisine American

Keyword beef chili recipe, crock pot chili recipe, crockpot chili, easy beef chili, slow cooker chili, slow cooker chili recipe

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 395kcal

Ingredients

Beef Mixture

1 tbsp oil
2 lbs lean beef plus salt and pepper to taste
1 small yellow onion

Seasonings

2 tbsp chili powder
1 tbsp EACH: cumin and paprika
1 tbsp brown sugar or coconut sugar
2 tsp garlic powder
1 tsp EACH: salt and pepper
¼ tsp cayenne pepper

Remaining Ingredients

2 large carrots peeled and diced
1 bell pepper any color, diced
2 jalapeño peppers diced and seeds removed
1 15oz can kidney beans
1 5oz can diced green chili
1 15 oz can diced tomato
1 28oz can crushed tomato
1 cup beef broth

Instructions

Sauté the ground beef. Add a tablespoon of oil to a large pan. Once simmering, add the onion and beef. Sauté the ground beef and onion until browned and cooked through about 7-10 minutes.
Meanwhile, add all the seasonings together in a small bowl.
Add the cooked beef to the bottom of the crock pot. Then add the seasonings. Stir to combine.
Now add all the the remaining ingredients to the crockpot: chopped carrots, chopped peppers, beans, canned green chilis, diced tomato, crushed tomatoes, and beef broth. Stir with a wooden spoon to combine.
Let the crock pot do the work! Cook the chili on high for 4-5 hours or low for 8 hours.
ENJOY! Enjoy the chili as is or add some of your favorite toppings like cheese, sour cream, avocado, or jalapeños.

Nutrition

The post Easy Beef Chili Recipe in Crock Pot appeared first on Braes Bites.

Slow Cooker Turkey Chili with No Beans

caitlinbrae — Tue, 08 Nov 2022 00:54:00 +0000

Slow cooker turkey chili will become your go-to cozy meal when the air turns crisp and you want to throw together an easy meal for yourself or your family. What’s great about this chili is you need minimal ingredients like ground turkey, seasonings, a few fresh veggies, and canned tomatoes!

Slow cooker turkey chili for the win

Anyone else love a cozy bowl of chili during the fall and winter months? Chili is just one of those foods that never gets old when the air is crisp and cold and you want to warm up on the couch.

What you’re going to love about this turkey chili recipe is that it is made in the crock pot – so minimal preparation is involved. Prep, set and forget. That’s a win in my book!

Definitely take a minute to review the ingredients, storing methods, and substitute ideas down below. Also, if you’re looking for some more cozy meals – I have you covered. Keep scrolling to find some of the best cozy soup recipes!

Why you’ll love slow cooker turkey chili

Not only is this chili warm and cozy, it is also packed with flavor. Here are some other reasons why you’ll love this recipe.

It has 34 grams of protein per serving!
This chili is packed with flavor.
Chili is so versatile so you can tailor it to your liking (see my substitute recommendations below)
This recipe makes a large batch so it is perfect for a large crowd or to meal prep.
Crock pot turkey chili is so easy to make. You can have it cooking in the crock pot in 10 minutes.
This chili is freezer friendly! Freeze half for a later date (find my freezing instructions below)

Slow cooker turkey chili ingredients

Ground turkey is the main protein source. I recommend using 93/7 lean turkey for this recipe but feel free to use any ground turkey you like.

We will sauté some yellow onion with the turkey before adding it into the crock pot. You can also use a shallot, white onion, or red onion (I usually use whatever I have on hand).

Seasonings: chili powder, cumin, oregano, garlic powder, salt, pepper

Next up, red bell pepper and green bell pepper to add some fresh veggies. You can also use yellow or orange bell peppers – it’s a total preference!

Three peeled and chopped carrots to add some more veggies, texture and flavor.

And the last veggies we are working with is sweet potato! Sweet potato adds flavor, texture, and carbohydrates. Sweet potato paired with the turkey and tomato base makes the best combination.

Canned diced green chilis, Canned diced tomato and canned tomato sauce help make up the base of this soup. Combining these three ingredients creates the best chili base.

How to make

Making crock pot turkey chili could not be any easier. Brown the turkey, add the ingredients to the crock pot and let it cook all day long. I have outlined the key steps below!

STEP 1

Sauté the ground turkey. Sauté the ground turkey with onion and seasonings until browned and cooked through about 7-10 minutes.

STEP 2

Add all the ingredients to the crockpot. Add the ground turkey mixture to the bottom of the crock pot along with the remaining ingredients: chopped peppers, carrots, sweet potato, canned green chilis, diced tomato, and tomato sauce. Stir with a wooden spoon to combine.

STEP 3

Cook all day long! Cook the chili on high for 4-5 hours or low for 8 hours.

STEP 4

ENJOY! Enjoy the chili as is or add some of your favorite toppings like cheese or sour cream.

How to store

Leftover chili always makes the best dinner. I find that chili almost tastes better the next day or even two days after. Anyone else with me?

Store the cooled chili in an airtight container in the fridge for 5 days. To reheat the chili, simply add it to a pot on the stove or heat it up in the microwave.

Alternatively, you can freeze this chili for a later date! Do you like to meal prep some meals like me? Store this turkey chili in a freezer friendly container in the freezer for 3 months. Let the chili thaw at room temperature or add it to a large pot over the stove to defrost and heat through.

P.s these these freezer cubes are a great way to store soups and chilis in the freezer!

Substitutes and variations

Find a few substitutes and variations below. If you try something different with this recipe be sure to let me know how it works out for you in the comments below!

Ground turkey or ground beef. This chili calls for ground turkey! I find that 93/7 lean turkey works best as it offers a nice flavor and isn’t too fatty. However, you can also use ground beef! I would use a 90/10 lean beef or whatever ground beef you prefer.

Bell peppers. This recipe calls for two bell peppers: green and red. However, feel free to use any bell peppers you like. Green, red, orange or yellow will all work in this recipe.

Sweet potato or white potato. Crock pot turkey chili pairs perfectly with the diced sweet potato in this recipe. If you aren’t a sweet potato fan, feel free to substitute in a regular diced potato! Red bliss potato or a russet potato will work.

Beans. While this recipe does not call for any beans, you can definitely add in a can of your favorite beans! Make sure to drain and rinse them before adding.

Corn bread and chili

What’s chili without cornbread?!

If you love cornbread like me, definitely whip up a batch of this popular oat flour corn bread. It is soft, fluffy, and pairs perfectly with this turkey chili.

Other cozy recipes you’ll love

If you love making soups and chilis, here are some other cozy soup recipes you’re going to love.

Lemon Chicken Orzo Soup

Chicken Tortellini Soup

The Best Easy Taco Soup

Gnocchi Sausage Soup

The Easiest Roasted Tomato Soup

Did you make this chili?

I love hearing from you so 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!

Slow Cooker Turkey Chili with No Beans

Slow cooker turkey chili will become your go-to cozy meal when the air turns crisp and you want to throw together an easy meal for yourself or your family.

Course dinner

Cuisine American

Keyword crock pot turkey chili, ground turkey crock pot, slow cooker turkey chili, turkey chili crock pot recipe

Prep Time 10

Cook Time 8

Servings

Calories 234kcal

Ingredients

Ground Turkey Mixture

1 ½ pounds ground turkey
½ medium yellow onion
2 tbsp chili powder
2 tsp cumin
1 tsp EACH: oregano, garlic powder, onion powder, salt, pepper

Remaining Chili Ingredients

1 red bell pepper diced
1 green bell pepper diced
3 large carrots peeled and diced
1 sweet potato peeled and diced
1 5oz can diced green chilis
2 15oz can diced tomato
2 15oz can tomato sauce

Instructions

Sauté the ground turkey with onion and seasonings until browned and cooked through about 7-10 minutes.
Add the turkey mixture to the bottom of the crock pot and add in the remaining chili ingredients: chopped peppers, carrots, sweet potato, canned green chilis, diced tomato, and tomato sauce. Stir with a wooden spoon to combine.
Cook the chili on high for 4-5 hours or low for 8 hours.
Top with cheese and sour cream (if you'd like) and enjoy!

Notes

oat flour corn bread

Nutrition

The post Slow Cooker Turkey Chili with No Beans appeared first on Braes Bites.

Tomato Tortellini Soup in the Crockpot

caitlinbrae — Sat, 05 Nov 2022 23:49:07 +0000

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. Find out all the details on this tasty soup below!

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.

Tomato Tortellini Soup in the Crockpot

Course dinner

Cuisine American, Italian

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

Prep Time 10

Cook Time 8

Servings

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

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

Sausage Butternut Squash Soup (dairy free)

caitlinbrae — Wed, 26 Oct 2022 23:28:41 +0000

Sausage butternut squash soup is cozy and comforting. It’s loaded with veggies, spicy sausage, baby kale plus a variety of seasonings. It’s also made dairy free by using canned coconut milk!

Sausage butternut squash soup

Calling all soup lovers!

If you are a soup lover like me, you’re going to love this sausage butternut squash soup. The ‘broth’ of this soup id made from a mixture of chicken broth and blended butternut squash – genius right? Lol kidding, but it is actually so delicious. The combination of broth and blended squash creates a creamy and flavorful base for this recipe.

What’s also great about this recipe is that it uses frozen butternut squash (which you can typically find in the frozen vegetable section). This makes the soup process SUPER easy. There is no peeling, cutting, chopping or scooping of butternut squash necessary. Although, if you want to use fresh butternut squash – go for it! Just make sure you roast the squash in the oven until fork tender.

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

This soup makes the best cozy meal.
It is packed with lean protein.
Butternut squash soup is freezer friendly.
You can use frozen or fresh butternut squash.
This soup makes a family-friendly meal.

Ingredients in sausage butternut squash soup

Spicy ground turkey sausage, (I like ground turkey or ground chicken sausage but you can also use pork sausage)

Two fresh garlic cloves to enhance all the flavors

Chop one small yellow onion or half of a medium onion.

We will sauté the garlic and onion in a little bit of olive oil before mixing it in with the rest of the ingredients.

Chicken broth helps to make the soup the consistency we want.

Using frozen butternut squash creates a creamy nutrient dense base for this soup and also makes this recipe super easy.

Seasonings: dried thyme, dried sage, salt and pepper to taste

Adding canned coconut milk creates the best creaminess in this soup!

Potato gnocchi is the pasta we are working with.

Lastly, baby kale for added greens.

How to make butternut squash soup

Sausage and butternut squash makes the best combination, just follow the five steps below!

STEP 1

Firstly, start out by grabbing a large pan or skillet with tall sides. Sauté the onion and garlic (this will be for the butternut squash broth mixture). Add the garlic and onion to a pan with oil over medium heat. Sauté until fragrant, about 3-4 minutes. Add the sautéed mixture to a high speed blender.

STEP 2

Meanwhile, microwave your frozen butternut squash (it should come in a microwaveable steam friendly bag). Once steamed, add the squash to the blender with the onion and garlic. Add in the chicken broth and seasonings. Blend for 1-2 minutes or until the mixture is smooth. Let is rest while we prepare the rest of the soup.

STEP 3

Using the same pan you used for the garlic and onion, brown the sausage in one tablespoon of oil over medium heat. If you are using full sausages, make sure to remove the casings so you can ground it in the pan. Brown the sausage until full cooked through.

STEP 4

Now, pour in the blended butternut squash mixture into the pan with the sausage.

STEP 5

Time to add in the coconut milk, broth, gnocchi, and kale. Bring the soup to a simmer. Let it simmer for 5-10 minutes until the gnocchi is cooked and the kale is wilted. You can add more broth to get the soup to the consistency of your liking.

Substitutes and variations

Gnocchi or tortellini. This soup calls for one package of gnocchi but if you want to switch things up you can substitute in tortellini (plain cheese tortellini is a great option!)

Turkey, chicken or pork sausage. This soup works great with a wide variety of protein options. While ground turkey or ground chicken are my go-to choices, feel free to use regular spicy pork sausage.

Coconut milk, milk, or half and half. To keep this recipe dairy free you’ll want to use coconut milk. If dairy isn’t an issue for you or you simply want to use an alternate option, you can definitely use whole milk or half and half as a 1:1 substitute.

Baby kale or spinach. A soup with added greens is always a great choice! This recipe calls for baby kale (no chopping or stem removal necessary!) however, you can definitely add in baby spinach instead.

Frequently asked questions

Can I store this soup in the freezer?

Yes! Simply cook the soup according to the instructions below. Let the soup cool and add it to a freezer friendly container (or these freezer cubes!) and store it in the fridge for 3 months.

What type of gnocchi can I use?

Gnocchi is a pretty simple pasta made of potato, flour and egg. However, different brands may vary with their seasonings and ratios. I recommend using fresh gnocchi found in the refrigerated section at the grocery store. Or feel free to use frozen gnocchi if that’s what you have on hand.

What other veggies can I add?

If you want to pack this soup with more veggies, I’ve got you covered. While this soup is loaded with kale and butternut squash you can definitely add in more veggies. When you’re sautéing the sausage you can add in finely chopped mushrooms, bell pepper, or broccoli. Or you can get creative and add any veggies you love! Please note if you add more veggies, you’ll likely need to increase the amount of chicken broth you are using to make sure the soup reaches the right consistency.

Other soup recipes you’re going to love

Chicken Tortellini Soup

Lemon Chicken Orzo Soup

Gnocchi Sausage Soup

The Best Easy Taco Soup

The Easiest Roasted Tomato Soup

Did you make this soup?

If you make this sausage butternut squash 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. Enjoy!

Sausage Butternut Squash Soup

Sausage butternut squash soup is cozy and comforting. It's loaded with veggies, spicy sausage, baby kale plus a variety of seasonings. It's also made dairy free by using canned coconut milk!

Course dinner

Cuisine American

Keyword Sausage and butternut squash, sausage and butternut squash recipe, sausage buternut squash soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 239kcal

Ingredients

Butternut Squash Mixture

1 tbsp olive oil
2 cloves garlic roughly chopped
1 small yellow onion roughly chopped
1 12oz bag frozen butternut squash steamed
¾ cup chicken broth
1 tsp EACH: dried thyme and dried sage
½ tsp EACH: garlic powder, salt and pepper or to taste

Ground Sausage

1 tbsp olive oil
1 pound spicy ground turkey sausage or chicken sausage or pork sausage
garlic powder, salt and pepper to taste

Added Ingredients

1 cup light coconut milk
1 cup chicken broth + more broth depending on the consistency you like
1 12oz potato gnocchi
1 5oz package baby kale

Instructions

Start out by grabbing a large pan or skillet with tall sides. Sauté the onion and garlic (this will be for the butternut squash broth mixture) with oil over medium heat. Sauté until fragrant, about 3-4 minutes. Then, add the sautéed mixture to the bottom of a high speed blender.
Meanwhile, microwave your frozen butternut squash (it should come in a microwaveable steam friendly bag). Once steamed, add the squash to the blender with the onion and garlic. Add in the chicken broth and seasonings. Blend for 1-2 minutes or until the mixture is smooth. Let is rest while we prepare the rest of the soup.
Using the same pan you used for the garlic and onion, brown the sausage in one tablespoon of oil over medium heat. If you are using full sausages, make sure to remove the casings so you can ground it in the pan. Brown the sausage until full cooked through.
Now, pour in the blended butternut squash mixture into the pan with the sausage.
Then add in the coconut milk, broth, gnocchi, and kale. Bring the soup to a simmer. Let it simmer for 5-10 minutes until the gnocchi is cooked and the kale is wilted. You can add more broth to get the soup to the consistency of your liking. Enjoy!

Nutrition

The post Sausage Butternut Squash Soup (dairy free) appeared first on Braes Bites.

The Best Beet Salad Recipe with Kale

caitlinbrae — Wed, 19 Oct 2022 00:16:26 +0000

The best beet salad recipe is loaded with kale, feta, tomatoes and beets, of course. This salad is topped with a delicious homemade red wine vinaigrette.

Beet salad recipe

It’s always nice having a go-to list of salads when you’re wanting fresh, wholesome ingredients that will leave you feeling full and fueled. It’s a must (at least in my book) for salads to be loaded with good-for-you ingredients and toppings (plus a protein choice, of course). This beet salad with feta has layers of baby kale, salty and earthy toppings, as well as an easy rotisserie chicken for the protein. Easy salad that you can whip up in under 10 minutes? Sign me up! Keep reading to find out why you’ll love this recipe.

Why you’ll love this beet salad

This beet salad is so easy to throw together.
You can meal prep this recipe and have it on hand all week long (store each ingredient in separate containers in the fridge).
It can be scaled up or scaled down to make more or less servings.
This salad is packed with protein (thank you rotisserie chicken).
You can be made this salad vegan by using tofu and dairy free feta.
Beet salad has salty bites of olives and feta, and savory bites of chicken and beets.
You can use fresh beets, roasted beets, or pickled beets.
There are many variations and substitutes to make this salad exactly how you like it.

Ingredients in this beet salad recipe

Let’s dive into the seven main salad ingredients.

Baby kale makes the base of this salad (for other lettuce variations see the substitutes section down below).

Beets add an earthy flavor to this recipe and also add tons of nutrition.

Cucumbers add a nice crisp to this salad.

For a little bit of sweetness and fresh flavor we will add heirloom tomatoes.

Feta cheese is always a great option when it comes to homemade salads. Feta adds a tangy and salty factor that brings this salad to the next level.

Along with the feta, kalamata olives also add a salty factor that enhances all the flavors in this salad.

Lastly, rotisserie chicken to complete this salad (and for added protein).

Homemade red wine vinaigrette

To make this dressing, simply whisk all the ingredients together in a small jar or container. Chill the dressing in the fridge until you’re ready to enjoy.

Olive oil, or avocado oil
Red wine vinegar
Honey
Dijon mustard
Garlic cloves
Italian seasoning
Salt and pepper

How to make

Follow these three easy steps to make beet salad with feta.

STEP 1

If you haven’t already, start out by preparing all your ingredients. Chop the beets, cucumber and tomato and de-bone the rotisserie chicken.

STEP 2

Prepare the homemade vinaigrette. Combine all the dressing ingredients in a small container or a jar. Mix or shake well until combined.

STEP 3

Assemble! Grab large salad bowls and add the baby kale. Now add the beets, cucumber, tomato, crumbled feta, olives, and chicken. Drizzle the salad with a tablespoon or two of dressing and enjoy!

Substitutes

Baby kale or spinach. If you aren’t a fan of baby kale, feel free to to use spinach. Spinach is a great alternative! Honestly, you can really use any lettuce or greens you love.

Feta cheese or goat cheese. This recipe calls for crumbled feta but goat cheese is a great substitute. Some other cheese substitutes that work well with this recipe are halloumi and mozzarella!

Rotisserie chicken or grilled chicken. Rotisserie chicken is always a go-to when your limited on time but want a delicious protein source. Other great chicken options include: grilled chicken, chicken tenders, or chicken thighs.

Red wine vinegar or balsamic vinegar. Do you love balsamic vinaigrette? No worries here – simply substitute the red wine vinegar for balsamic vinegar and you’ll still have a delicious homemade dressing.

Heirloom tomatoes or grape tomatoes. Heirloom tomatoes are definitely a favorite when it comes to this beet salad. However, you can really use any tomatoes you love! Grape tomato, Roma tomato, or beefsteak tomatoes are all great options.

Fresh beets or pickled beets. Another way to enjoy beets is by pickling them. Pickled veggies are always an added bonus because they are packed with flavor and punch. To make pickled beets you’ll want to boil three chopped beets in hot water for about 5-10 minutes. Then add the beets, along with 1 and a half cups of the boiled water, 2/3 cups of apple cider vinegar, and salt to taste to a large jar. Let the beets sit for about an hour and then store them in the fridge until you’re ready to enjoy!

Frequently asked questions

How can I make homemade dressing?

Making homemade red wine vinaigrette dressing is so much easier that you may think! Instead of store bought dressing, take a few extra minutes to make your own dressing. Trust me, you won’t regret taking a few extra minutes! There is something about homemade dressing that really takes a fresh salad to the next level. For this recipe, all you have to do is whisk the ingredients together in a small container or jar.

Can I use store bought dressing?

Yes! If you prefer store bought dressing you can definitely use any vinaigrette you love!

What are the benefits of kale?

Kale makes up the base of this salad. It is a very nutritious leafy green! It’s loaded nutrients and vitamins (like vitamin A, C and K). Kale is also a great source of folate!

Other salad recipes you’ll love

If you love this recipe, definitely try some of my other favorite salads below.

Blackened Steak Salad

Lemon Kale Caesar Salad

Strawberry Farro Salad

Chopped Salad with Chickpeas

If you make this beet salad, I would really love to know your thoughts and would really appreciate a rating and 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!

The Best Beet Salad Recipe with Kale

The best beet salad is loaded with kale, feta, tomatoes and beets, of course. This salad is topped with a delicious homemade red wine vinaigrette.

Course dinner, lunch, Main Course

Cuisine American

Keyword Beet salad, beet salad recipe, Beet salad with feta, roast beets

Prep Time 15

Cook Time 0

Total Time 15

Servings

Calories 645kcal

Ingredients

Beet Salad Ingredients

10 oz package baby kale
4 medium beets peeled and chopped, or pickled beets*
4 baby cucumber chopped
4 heirloom tomatoes
1 cup crumbled feta
1 cup kalamata olives
1 rotisserie chicken deboned

Homemade Red Wine Vinaigrette

½ cup olive oil or avocado oil
6 tbsp red wine vinegar
1 tbsp honey
2 tsp dijon mustard
2 garlic cloves minced
1 tsp Italian seasoning
½ tsp salt and pepper

Instructions

f you haven’t already, start out by preparing all your ingredients. Chop the beets, cucumber and tomato and de-bone the rotisserie chicken.
Prepare the homemade vinaigrette. Combine all the dressing ingredients in a small container or a jar. Mix or shake well until combined.
Assemble! Grab large salad bowls and add the baby kale. Now add the beets, cucumber, tomato, crumble feta, olives and chicken. Drizzle the salad with a tablespoon or two of dressing and enj

Notes

*To make pickled beets you’ll want to boil three chopped beets in hot water for about 5-10 minutes. Then add the beets, along with 1 and a half cups of the boiled water, 2/3 cups of apple cider vinegar, and salt to taste to a large jar. Let the beets sit for about an hour and then store them in the fridge until you’re ready to enjoy!

Nutrition

The post The Best Beet Salad Recipe with Kale appeared first on Braes Bites.

Easy Taco Soup Recipe with Ground Beef

caitlinbrae — Wed, 12 Oct 2022 00:22:40 +0000

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

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!

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

Cook Time 25

Servings

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

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

Lemon Chicken Orzo Soup (one pot soup)

caitlinbrae — Sat, 08 Oct 2022 01:19:43 +0000

This lemon chicken orzo soup is for all my soup lovers out there. This recipe is for whenever you are in the mood for a cozy bowl of soup or, if you’re feeling under the weather and need a soothing soup recipe. Keep scrolling for all the details!

Lemon chicken orzo soup

Everybody needs an easy chicken soup but, especially this one because it is loaded with good-for-you ingredients. Here is why you are going to love this recipe.

This soup is very easy to make and requires a few simple steps.
Lemon orzo soup can be made in one pot!
It uses a mixture of dried spices and fresh lemon juice and zest.
This soup is loaded with 32 grams of protein per serving.
It uses some greek seasonings to make a greek lemon chicken soup.
This soup stores really well in the fridge and can be enjoyed all week long.
You can add more (or less) seasonings depending on your liking.
Also, it stores really well in the freezer so it’s great to meal prep!

Ingredients in lemon chicken orzo soup

Here are the ingredients in this soup. We need some veggies, seasonings, chicken broth, chicken and pasta, of course.

Celery, carrots, garlic, onion are the veggies are working with. We will start by cooking these veggies in olive oil.

Seasonings: dried parsley, dried dill, Italian seasoning, salt and pepper

Olive oil, or avocado oil. Both options work well in this recipe. Or you can use butter.

Chicken broth (of course) to create the base of this soup.

Chicken breast are necessary for this chicken orzo soup. You can also use chicken thighs or chicken tenders.

We will be adding one cup of uncooked orzo for the pasta. I’ve added some other pasta substitutes down below.

Lastly, fresh lemon and lemon zest to get the lemon flavor. You can add more or less lemon depending on your liking.

How to make lemon chicken soup

Follow these six easy steps to make lemon chicken soup.

STEP 1

Grab a soup pot and add a tablespoon of olive oil. Put the pot over medium heat on the stove.

STEP 2

Now add the chopped veggies: celery, carrots, garlic, and onion. Sauté for a minute or two and then add in all the seasonings: dried parsley, dried dill, Italian seasoning, salt and pepper. Sauté for about five more minutes to allow the veggies to soften.

STEP 3

Next, push the veggies to one side of the pan and add a drizzle of olive oil to the other side. Add in the chicken breast. Cook for about 2-3 minutes on each side until seared and browned.

STEP 4

Now add in the chicken broth and bring the soup to a boil. Let the soup with the chicken boil for ten minutes. Then add in the uncooked orzo and let the soup boil for another ten minutes or until the chicken breast is cooked through and reaches 165 degrees F. This can take varying amounts of time depending on the size and thickness of the chicken.

STEP 5

Using tongs, remove the cooked chicken from the soup and chop it up with a knife on a cutting board. Add the chicken back to the soup and stir to combine.

STEP 6

Lastly, zest and juice one lemon and add it to the soup. Stir to combine. Serve the soup warm in large soup bowls and enjoy!

Frequently asked questions

Can I make this soup in advance?

Yes! Store the cooked soup in an air tight container and store it in the fridge for 3-4 days.

Does this soup freeze well?

Yes, this chicken orzo soup stores really well in the freezer. Cook the soup according to the instructions and then let it cool. Add the soup to a freezer friendly container and store it in the freezer for up to three months. To reheat the soup, you can let it thaw at room temperature. Or you can add the frozen soup back to a pot on the stove over low-medium heat. Slowly let it thaw and bring it to a boil.

Can I use a different type of pasta?

This recipe calls for orzo pasta however, you can use Acini Di Pepe, Pastina, Ditalini, or any small pasta of your choice. The options are endless! I have outlined more information on pasta variations below.

What other veggies can I add?

Adding veggies to soup is always a great idea. While this recipe is loaded with celery, carrots and onion, you can always add some baby kale, spinach or zucchini. Soups are a great way to get in those yummy and hearty vegetables.

Substitutions

This recipe is so versatile and you can tailor it to your liking. Here are some variation ideas below.

Chicken broth or chicken bone broth. This recipes calls for 8-10 cups of chicken broth. However, you can also use chicken bone broth for extra protein! Make sure to use a nicely seasoned chicken broth or bone broth.

Chicken breast or chicken thighs. Seasoned chicken breast is the main protein source we are working with! Instead of chicken breast, you can use chicken thighs or chicken tenders. Follow the same cooking instructions for any chicken option that you chose.

Orzo or Acini Di Pepe pasta. This recipe calls for uncooked orzo but you can use any small pasta of your choice. I recommend using a small pasta because it blends in nicely with the soup. A great small pasta option is acini di pepe. If you want to use a larger pasta, macaroni noodles and pasta shells would work nicely.

Other soup recipes by braes bites

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

Chicken Tortellini Soup

The Easiest Roasted Tomato Soup

Gnocchi Sausage Soup

Did you make this soup?

If you give this chicken orzo 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!

Lemon Chicken Orzo Soup (one pot soup)

This lemon chicken orzo soup is for all my soup lovers out there. This recipe is for whenever you are in the mood for a cozy bowl of soup or, if you're feeling under the weather and need a soothing soup.

Course dinner

Cuisine American

Keyword chicken orzo soup, greek lemon chicken soup, lemon chicken orzo soup, lemon chicken soup, lemon orzo soup

Prep Time 5

Cook Time 30

Servings

Calories 323kcal

Ingredients

2 tablespoon olive oil and avocado oil separated
3 sticks celery chopped
3 carrots peeled and chopped
3 cloves garlic minced
½ medium onion chopped
1 tbsp dried parsley more or less depending on your liking
2 tsp dried dill more or less depending on your liking
1 tsp Italian seasoning
½ tsp salt and pepper or to taste
8-10 cups chicken broth
2 chicken breasts
1 cup uncooked orzo
Juice one lemon + lemon zest

Instructions

Grab a soup pot and add a tablespoon of olive oil. Put the pot over medium heat on the stove.
Now add the chopped veggies to the pot: celery, carrots, garlic, and onion. Sauté for a minute or two and then add in all the seasonings: dried parsley, dried dill, Italian seasoning, salt and pepper. Sauté for about five more minutes to allow the veggies to soften.
Next, push the veggies to one side of the pan and add a drizzle of olive oil to the other side. Add in the chicken breast. Cook for about 2-3 minutes on each side until seared and browned.
Now add in the chicken broth and bring the soup to a boil. Let the soup with the chicken boil for ten minutes. Then add in the uncooked orzo and let the soup boil for another ten minutes or until the chicken breast is cooked through and reaches 165 degrees F. This can take varying amounts of time depending on the size and thickness of the chicken.
Using tongs, remove the cooked chicken from the soup and chop it up with a knife on a cutting board. Add the chicken back to the soup and stir to combine.
Lastly, zest and juice one lemon and add it to the soup. Stir to combine. Serve the soup warm in large soup bowls and enjoy! (If you like more seasonings, stir in more parsley, dill, salt and pepper. You may need to add more seasonings depending on what type of chicken broth you use)

Nutrition

The post Lemon Chicken Orzo Soup (one pot soup) appeared first on Braes Bites.