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.

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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 minutes minutes

Cook Time 30 minutes minutes

Servings 5

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

Calories: 471kcal | Carbohydrates: 29g | Protein: 20g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1651mg | Potassium: 1009mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3494IU | Vitamin C: 62mg | Calcium: 131mg | Iron: 3mg

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

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!

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Honey Corn Bread Muffins

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.

Course Appetizer

Cuisine American

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

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Servings 12

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

Calories: 151kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 133mg | Potassium: 124mg | Fiber: 2g | Sugar: 9g | Vitamin A: 61IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 1mg

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

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!

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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 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 5

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

Calories: 395kcal | Carbohydrates: 11g | Protein: 38g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 373mg | Potassium: 852mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5813IU | Vitamin C: 34mg | Calcium: 53mg | Iron: 5mg

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

Gluten free apple cinnamon rolls

Let me start out by saying that these gluten free apple cinnamon rolls are not like your traditional fluffy cinnamon rolls (if you’re looking for a classic, fluffy cinnamon roll give these soft and fluffy cinnamon rolls a try). Since this recipe is made with oat flour, they have a completely different texture. They are still loaded with sweetness, cinnamon and apple flavor but, they are a different in many ways as well. These rolls have a cake like texture but are still soft and melt in your mouth. Keep reading to find out more details on these cinnamon rolls with apple pie filling.

Ingredients in apple cinnamon rolls

DRY INGREDIENTS

• Finley ground oat flour is the main flour we are working with. Make sure to use a nice, finely ground oat flour to ensure the textures of these rolls comes out nicely!
• Coconut sugar to sweeten things up. You can also use brown sugar.
• Baking powder to help puff up these rolls.
• And cinnamon of course! Cinnamon is a must for apple cinnamon rolls.

WET INGREDIENTS

• Milk adds moisture. You can use milk or almond milk.m
• A splash of lemon juice will combine with the milk to create homemade buttermilk.
• Vanilla extract to enhance the flavors or these rolls.
• And the last of the wet ingredients is ghee or butter. Feel free to use whichever you prefer or whatever you have on hand.

FILLING INGREDIENTS

• We will also use ghee or butter for the filling.
• Unsweetened applesauce helps to create the apple filling. It adds flavor, moisture and texture.
• Coconut sugar, or brown sugar to sweeten things up!
• We will add one small diced apple to the filling for the apple flavor and crunch.
• Lastly, cinnamon to create the best apple cinnamon rolls.

Homemade icing

You only need four simple ingredients to make the homemade icing!

• Melted butter
• Milk
• Powdered sugar
• Vanilla extract

How to make cinnamon rolls and apple pie filling

STEP 1

Preheat your oven to 400 degrees and grease an 8 inch or 9 inch circle pan.

STEP 2

Start off with the wet ingredients. Add the milk and lemon juice to a medium bowl. Let it sit for 10 minutes while you gather your other ingredients. Combining the milk and lemon juice will create a homemade buttermilk. Then add the vanilla and melted butter. Whisk to combine.

STEP 3

Now combine the dry ingredients. In a large bowl add the flour, sugar, baking powder and cinnamon. 

STEP 4

Then add the wet ingredients into the dry mixture. Mix with a spoon or spatula. Let the batter sit while you make your filling. This will allow the dough to thicken and make it workable.

STEP 5

Meanwhile, make the apple pie filling. In a small bowl combine all the filling ingredients: apple sauce, butter, sugar, apple and cinnamon. Mix until combined.

STEP 6

Now carefully roll out the dough on a floured surface. Using your hands or a roller press the dough into a large rectangle. Spread the apple filling in an even layer on top of the dough.

STEP 7

Roll the dough into a log. Since we are using a gluten free oat flour to make the dough, it make crack as you roll it into a log. Just be patient and gently roll it up, pinching together any cracks along the way. Once the dough is rolled into a log. Slice it in half with a very sharp knife. Then cut each half into 4 slices.

STEP 8

Add the 8 rolls to your prepared circle pan. Bake the rolls at 400 degrees for 20-22 minutes.

How to make homemade icing

Last but not least: STEP 9!

While the apple cinnamon rolls are baking, make the icing. Combine the butter, milk powdered sugar, and vanilla in a small bowl and whisk until smooth. Remove the rolls from the oven, let them cool for a minute or two then add the icing and enjoy!

Tips and tricks

Serve warm from the oven. Cinnamon rolls are best when served warm, right from the oven. Definitely allow the rolls to cool for a few minutes and then dig in!

Make the filling while the oat flour dough rests. In order for this oat flour dough to be workable, you want to let it rest for a few minutes to thicken up. While it’s resting make your apple pie filling!

Store leftovers in the freezer for a later date. What’s great about this recipe is that it’s freezer friendly. If you make a batch of these cinnamon rolls with apple pie filling store the left overs in a freezer friendly container. I recommend using parchment paper as well to help separate the rolls in the container so they don’t stick together.

Pinch the dough as you roll it into a log. Since we are using a gluten free oat flour to make the dough, it make crack as you roll it into a log. Just be patient and gently roll it up, pinching together any cracks along the way.

Make the icing while the apple cinnamon rolls bake. While the cinnamon rolls are cooking in the oven, it’s the perfect time to make your icing.

Use finely ground oat flour. Using the right oat flour is key! I like this kind from amazon because it’s a large four pound bag for a great price and the texture is great.

Other recipes you’ll love

Here are a few other oat flour recipes, along with a fluffy cinnamon roll recipe, you’re going to love!

Oat Flour Cinnamon Rolls

Oat Flour Chocolate Chip Cookies

Classic, Soft and Fluffy Cinnamon Rolls

Oat Flour Baked Donuts

Oat Flour Waffles

I love hearing from you!

I hope you love these oat flour apple cinnamon rolls as much as I do! Please leave a comment with a star rating below; I love hearing from you! 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, if you make a recipe I would love to see the final result; share a photo and tag me @braesbites.

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Gluten Free Apple Cinnamon Rolls (Oat Flour)

Apple cinnamon rolls make the best fall treat! They are made from whole grain oat flour making them wholesome and gluten free. You're going to love this recipe because it is filled with an easy apple cinnamon filling and doesn't require any rising time. Please make sure to read the notes and tips down below before making this recipe. Happy baking!

Course Breakfast

Cuisine American

Keyword apple cinnamon rolls, cinnamon rolls and apple pie filling, cinnamon rolls with apple pie filling, gluten free apple cinnamon rolls

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Calories 272kcal

Ingredients

Dry Ingredients

• 2 ¾ oat flour
• ¼ cup coconut sugar
• 3 tsp baking powder
• 2 tsp cinnamon

Wet Ingredients

• 1 cup milk or almond milk
• 2 tsp lemon juice
• 2 tsp vanilla extract
• ⅓ cup butter melted, or ghee

Apple Filling

• ½ cup unsweetened applesauce
• ⅓ cup softened butter or ghee
• ⅓ cup coconut sugar or brown sugar
• 1 small apple peeled and finely chopped
• 1 tbsp cinnamon

Icing

• 1 tbsp melted butter
• 1 tbsp milk
• 1 cup powdered sugar
• ½ tsp vanilla extract

Instructions

• Preheat your oven to 400 degrees and grease an 8 inch or 9 inch circle pan.
• Start off with the wet ingredients. Add the milk and lemon juice to a medium bowl. Let it sit for 10 minutes while you gather your other ingredients. Combining the milk and lemon juice will create a homemade buttermilk. Then add the vanilla and melted butter. Whisk to combine.
• Now combine the dry ingredients. In a large bowl add the flour, sugar, baking powder and cinnamon.
• Then add the wet ingredients into the dry mixture. Mix with a spoon or spatula. Let the batter sit while you make your filling. This will allow the dough to thicken and make it workable.
• Meanwhile, make the apple pie filling. In a small bowl combine all the filling ingredient: apple sauce, butter, sugar, apple and cinnamon. Mix until combined.
• Now carefully roll out the dough on a floured surface. Using your hands or a roller press the dough into a large rectangle. Spread the apple filling in an even layer on top of the dough.
• Roll the dough into a log. Since we are using a gluten free oat flour to make the dough, it make crack as you roll it into a log. Just be patient and gently roll it up, pinching together any cracks along the way. Once the dough is rolled into a log. Slice it in half with a very sharp knife. Then cut each half into 4 slices.
• Add the 8 rolls to your prepared circle pan. Bake the rolls at 400 degrees for 20-22 minutes.
• While the apple cinnamon rolls are baking, make the icing. Combine the butter, milk powdered sugar, and vanilla in a small bowl and whisk until smooth. Remove the rolls from the oven, let them cool for a minute or two then add the icing and enjoy!

Notes

These gluten free apple cinnamon rolls are not like your traditional fluffy cinnamon rolls (if you’re looking for a classic, fluffy cinnamon roll give these soft and fluffy cinnamon rolls a try). Since this recipe is made with oat flour, they have a completely different texture. They are still loaded with sweetness, cinnamon and apple flavor but, they are a different in many ways as well. These rolls have a cake like texture but are still soft and melt in your mouth.

*Since we are using a gluten free oat flour to make the dough, it make crack as you roll it into a log. Just be patient and gently roll it up, pinching together any cracks along the way. 

Nutrition

Calories: 272kcal | Carbohydrates: 31g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 329mg | Potassium: 82mg | Fiber: 1g | Sugar: 26g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 0.4mg

The post Apple Cinnamon Rolls (Gluten Free, Oat Flour) appeared first on Braes Bites.

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!

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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 minutes minutes

Cook Time 8 hours hours

Servings 5

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

Calories: 234kcal | Carbohydrates: 18g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 179mg | Potassium: 857mg | Fiber: 5g | Sugar: 6g | Vitamin A: 14356IU | Vitamin C: 54mg | Calcium: 54mg | Iron: 3mg

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

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.

Pumpkin waffle recipe

With temperatures dropping, its time to whip out the canned pumpkin and hot coffee! These waffles have an abundance of pumpkin and cinnamon flavor. And with just one bowl and a handful of ingredients, you can make these tasty waffles. This recipe can easily be doubled to make more for your family or for a crowd. You can also scale up the fall seasonings if you are a pumpkin spice lover! These waffles are so versatile and can be enjoyed with a wide variety of toppings.

What’s also great about this recipe is that it makes 7 mini waffles. They are super cute for breakfast and can easily be packed in lunch boxes for lunch! You can typically find a mini waffle maker at target or you can even check on amazon. If you don’t have a mini waffle maker feel free to use a standard waffle maker.

Why you’ll love these oat flour pumpkin waffles

• Firstly, they are freezer friendly. Making them great for meal prepping!

• It’s a great way to use up leftover canned pumpkin.

• Pumpkin waffles are made from whole grain oat flour.

• They are a fun fall breakfast treat.

• Pumpkin waffles are a fun twist on traditional plain waffles.

• They are loaded with pumpkin flavor and fall spice.

• Additionally, check out these easy and healthy oat flour waffles!

Ingredients needed for this pumpkin waffle recipe

Here are the ingredients we are working with.

• Pure canned pumpkin will be used, make sure it’s not pumpkin pie mix. You want all natural canned pumpkin with no extra added ingredients.

• Almond milk will add some liquid. You can also use cows milk, oat milk, coconut milk, or any dairy free milk of choice.

• Refined coconut oil will be used as it is neutral in taste and smell. You can also use an other light oil of your choice.

• Maple syrup adds the perfect amount of sweetness. Make sure to use pure maple syrup as it does not have an added ingredients or preservatives.

• 1 teaspoon of lemon juice helps react with the baking soda to get fluffy waffles!

• One egg will bind all the ingredients together!

• Whole grain oat flour will be used in this recipe. Oat flour is a great flour alternative as it is 100% whole grain. You will get all the added benefits that oats have to offer like fiber, wholesome carbohydrates, and vitamins.

• Cinnamon and pumpkin pie spice add a hint of fall flavor. Feel free to add more or less spice depending on your preference.

• Lastly, baking soda will help puff up these waffles!

Variations and substitues

Coconut oil or butter. Instead of coconut oil, feel free to substitute in melted butter or any light oil of choice like canola oil or light olive oil.

Maple syrup or honey. Maple syrup is the an all natural sweetener used to sweeten up these waffles. But feel free to use honey instead!

Add extra spice! If you love all the fall baking spices, definitely add some more cinnamon or pumpkin pie spice. You can even add 1/8 tsp of nutmeg, cloves or ginger!

Milk or dairy free milk. While this recipe calls for almond milk, you can really use any milk of your choice. Feel free to use regular cows milk, oat milk, or cashew milk.

How to make the best pumpkin waffle recipe

Follow the few steps below to make these oat flour waffles!

• Firstly, grab a large bowl. Add in the pumpkin, almond milk, coconut oil, maple syrup, lemon juice and egg. Whisk until fully combined and smooth.

• Secondly, add in the oat flour, cinnamon, pumpkin pie spice and baking soda. Mix with a spoon until fully combined.

• Thirdly, preheat your mini waffle maker.

• Now spoon the batter onto the heated waffle and cook until done. Repeat until you have seven mini waffles.

• And then enjoy! Top each waffle with your favorite toppings. Find some topping ideas below!

What to serve with pumpkin waffles

Since this recipe is so versatile it can be paired with a wide variety of toppings. Find a few popular serving options for these waffles below!

• Maple syrup is always a good idea when it comes to waffles. Drizzle some pure maple syrup on top!

• Peanut butter or any nut butter of choice. For extra flavor and healthy fats, add a drizzle of natural peanut butter. Pumpkin and peanut butter is tasty combination!

• Freshly sliced fruit, banana and blueberries are delicious! Add any fruit you love.

• Chocolate chips! For all you chocolate loves, these chocolate are the best. But feel free to use any chocolate chips you have on hand. you can add 1/4 cup of chocolate chips into the batter before cooking.

• Hot tea or coffee. Waffles and coffee is definitely a great way to start your morning. Brew a fresh pot of coffee, preheat the waffle iron and enjoy!

How to store

If you have left over pumpkin waffles, store them in an airtight container in the fridge for a few days. Simple reheat them in the microwave. You can also pop them into the toaster to make them hot and crispy.

Also, you can store them in the freezer for up to two months. To reheat these waffles out of the freezer, let them thaw at room temperature or defrost them in the microwave.

Other oat flour breakfast recipes you’ll love

If you love these pumpkin waffles, certainly try some of my other favorite recipes!

Healthy Banana Chocolate Muffins (made with oat flour)

Easy and Healthy Oat Flour Waffles

Oat Flour Cinnamon Crumble Muffins

Breakfast Flaxseed Blueberry Muffins

Healthier Waffle Recipe

Did you make this recipe?

If you make these pumpkin waffles, 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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Pumpkin Waffle Recipe with Oat Flour

Oat flour pumpkin waffles make the perfect breakfast treat. They are made from whole grain oat flour, pumpkin and spices.

Course Breakfast

Cuisine American

Keyword easy and healthy waffles, oat flour pumpkin waffles, oat flour waffles, pumpkin waffles

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 7

Calories 163kcal

Ingredients

Wet Ingredients

• ½ cup canned pumpkin
• ½ cup almond milk
• 3 tbsp oil, butter, or refined coconut oil
• 2 tbsp maple syrup
• 1 tsp lemon juice
• 1 egg

Dry Ingredients

• 1 ¼ cup oat flour
• 1 tsp cinnamon
• ½ tsp pumpkin pie spice
• ¼ tsp baking soda

Instructions

• In a large bowl, whisk together the pumpkin, almond milk, oil, maple syrup, lemon juice and the egg. Whisk until combined and smooth.
• Now stir in the oat flour, cinnamon, pumpkin pie spice, and baking soda. Fold until combined.
• Preheat your mini waffle skillet.
• Now take a heaping 1/4 cup scoop of batter and add it to the skillet.
• Repeat 7 times to make 7 mini waffles.

Nutrition

Calories: 163kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 130mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2724IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

The post Pumpkin Waffle Recipe (Oat Flour, Gluten Free) 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.

No bake pumpkin balls

Pumpkin is definitely one of the main highlights of fall. Of course, changing leaves, cozy meals, and chilly weather are all added bonuses as well, I have to have pumpkin as the front runner. These peanut butter pumpkin balls are loaded with peanut butter, pumpkin, cinnamon, and a few other ingredients you probably have on hand. They require zero baking and about 20 minutes of time. This recipe is also super fun to make with family and friends! So grab your canned pumpkin and peanut butter and lets get to baking.

Stop here if you’re a pumpkin lover

These no bake pumpkin balls with peanut butter are a fun fall treat that the whole family will love. Now, if you’re looking for other pumpkin recipes I also have your covered. Here are a few fun ways to take pumpkin to the next level:

If you like oats and granola, try this Pumpkin Granola! This recipe is perfect for fall and it makes large snacking granola clusters.

Almond Flour Pumpkin Muffins are a tasty gluten free muffin recipe that are loaded with pumpkin and fall spices.

And for a total crowd favorite, definitely give these Pumpkin Cream Cheese Muffins a try. They are soft, moist, and filled with a sweet cream cheese topping.

Ok enough about pumpkin, let’s dive into these no back pumpkin balls.

Ingredients in no bake pumpkin balls

Here are the six ingredients you’ll need to make this recipe!

We will be using 1/2 cup of natural creamy peanut butter

A bit of coconut flour to help bind all the ingredients together. Coconut flour is a great gluten free and paleo baking flour.

Canned pumpkin, of course! We will be using 1/4 cup of canned pumpkin. Make sure to use pure canned pumpkin and not pumpkin pie mix.

Pure maple syrup to sweeten things up. We will use three tablespoons.

Vanilla extract to enhance all the flavors.

Cinnamon to add in some fall flavor. You can also use pumpkin pie spice if you prefer.

Ingredients in the chocolate coating

Now it’s time to make the chocolate coating.

We are going to melt 3/4 cup of chocolate chips

Butter, or coconut oil helps to melt the chocolate chips and creates a smooth texture.

Lastly, milk (along with the butter) helps to melt the chocolate chips and creates a runny chocolate mixture which makes it perfect for dipping.

How to make

STEP 1

Grab a medium bowl. Add the creamy peanut butter, coconut flour, canned pumpkin, maple syrup, vanilla extract and cinnamon to the bowl. Using a spoon or a spatula mix until all the ingredients are combined and smooth. Set aside.

STEP 2

Now it’s time to melt the chocolate. In a small bowl add the chocolate chips, butter, and milk. Microwave in 10 second increments, stirring each time, until the chocolate is smooth and melted. Make sure you microwave no more than 15 seconds at a time because chocolate chips can burn if they are heated too long and get too hot.

STEP 3

Now go back to the bowl with the pumpkin ball filling. Using a cookie scoop or a small spoon, roll about a tablespoon of the mixture into a ball. Repeat ten times or until the filling is gone.

STEP 4

Line a plate or container with parchment paper. We will add the chocolate covered pumpkin balls to the parchment paper. Using two forks, dip one pumpkin ball at a time into the chocolate. Use the forks to help coat each ball in chocolate. Then place the pumpkin balls onto the parchment paper. Repeat until all the pumpkin balls are coated. (*Pro tip: add flaked sea salt on top of each ball).

STEP 5

Store the balls in the fridge for about 30 minutes until the chocolate is hardened. Enjoy!

Why you’ll love these pumpkin balls

These cute pumpkin balls are delicious pop-in-your-mouth bites that are full of pumpkin and peanut butter flavor. Here are a few other reasons why you’re going to love them!

• These little bites are like pumpkin cake pops!

• They are made with coconut flour.

• These pumpkin balls are gluten free.

• This recipe makes a fun fall treat or weekend activity.

• They require just six ingredients plus the chocolate coating.

• Peanut butter pumpkin balls require zero baking time!

Substitutes

Peanut butter or almond butter. If you’re not huge fan of peanut butter, feel free to use natural creamy peanut butter instead.

Maple syrup or honey. Both maple syrup and honey can be used to sweeten things up. I prefer using maple syrup because it adds a nice flavor but honey will work as well!

Cinnamon or pumpkin pie spice. If you love all the fall spices, definitely add in some pumpkin pie spice to enhance the fall flavor. You can also add in 1/8 teaspoon of nutmeg or allspice if you enjoy those spices.

How to store

You can store these pumpkin balls in an airtight container in the fridge for a week! I recommend keeping them in the fridge due to the chocolate coating.

Other no bake recipes you’ll love

Here are some other easy no bake recipes that you’re going to love.

Power Balls (Easy, Gluten Free, No Bake)

No Bake Power Bars

Chocolate Peanut Butter Balls

Healthy Cookie Dough Balls

Healthy Granola Bar Recipe

Did you make these pumpkin bites

If you give these fun peanut butter pumpkin bites a try, then please don’t forget to rate this recipe or leave a comment down below! I love hearing from you and 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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No Bake Pumpkin Balls with Peanut Butter

These no bake pumpkin balls are such a fun fall treat! If you love pumpkin and peanut butter, look no further. With only a handful of ingredients and thirty minutes of chilling time you can make a batch of these peanut butter pumpkin balls.

Course Dessert

Cuisine American

Keyword no bake pumpkin balls, peanut butter pumpkin balls, pumpkin balls

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 187kcal

Ingredients

Pumpkin Bites

• ½ cup creamy peanut butter
• ¼ cup coconut flour
• ¼ cup canned pumpkin
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• ½ tsp cinnamon or pumpkin pie spice

Chocolate Coating

• ¾ cup chocolate chips
• 1 tbsp butter
• 1 tsp milk

Instructions

• Grab a medium bowl. Add the creamy peanut butter, coconut flour, canned pumpkin, maple syrup, vanilla extract and cinnamon to the bowl. Using a spoon or a spatula mix until all the ingredients are combined and smooth. Set aside.
• Now it’s time to melt the chocolate. In a small bowl add the chocolate chips, butter and milk. Microwave in 10 second increments, stirring each time, until the chocolate is smooth and melted. Make sure you microwave no more than 15 seconds at a time because chocolate chips can burn if they are heated too long and get too hot.
• Now go back to the bowl with the pumpkin ball filling. Using a cookie scoop or a small spoon, roll about a tablespoon of the mixture into a ball. Repeat ten times or until the filling is gone.
• Line a plate or container with parchment paper. We will add the chocolate covered pumpkin balls to the parchment paper. Using two forks, dip one pumpkin ball at a time into the chocolate. Use the forks to help coat each ball in chocolate. Then place the pumpkin balls onto the parchment paper. Repeat until all the pumpkin balls are coated. (*Pro tip: add flaked sea salt on top of each ball).
• Store the balls in the fridge for about 30 minutes until the chocolate is hardened. Enjoy!

Nutrition

Calories: 187kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 72mg | Potassium: 140mg | Fiber: 2g | Sugar: 13g | Vitamin A: 990IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 0.4mg

The post No Bake Pumpkin Balls with Peanut Butter appeared first on Braes Bites.

Roasted tomato soup

Between the savory tomato soup and the crispy grilled cheese, this homemade tomato soup truly does not get more comforting. Additionally, I know we all love a soup recipe that is easy to make and requires minimal steps. And this recipe is just that. All we have to do is roast the tomatoes with garlic and onions. Add it to a pot with the remaining ingredients, blend it together, and bam – you’ll have a delicious roasted tomato soup at your finger tips. Before we jump into all the details. Let’s take a minute to break down all the ingredients.

Ingredients in roasted tomato soup

We will be using 12 Roma tomatoes and baking them in the oven along with a few other fresh ingredients.

Garlic cloves adds so much flavor! Use four cloves of fresh garlic.

Yellow onion is also roasted along with the garlic and tomatoes.

We will use both olive oil and butter to coat the veggies for roasting.

Next up, we have canned crushed tomatoes! We will add a 28oz can of crushed tomatoes along with the roasted veggies.

Freshly chopped basil is key! If you don’t have fresh basil on hand you can substitute in dried basil but use much less. Start out using a tablespoon or two.

Just a dash of honey to cut some of the bitterness from the tomatoes.

Chicken broth helps create the base of the soup and pairs nicely with the tomatoes.

Lastly, half and half for a bit of creaminess.

Grilled cheese ingredients

When it comes to make a grilled cheese, you really can’t go wrong. Grab your favorite bread, favorite cheese, some butter or mayo and you’re good to go.

• Your favorite bread. Any bread will do!

• The best cheese. The cheese on your sandwich should really be any cheese that you love. The options are endless when it comes to grilled cheese. However, here are a few of my recommendations – sharp cheddar cheese, pepper jack, gruyere cheese, or provolone.

• Butter or mayo. Using one of the two is key to creating a crispy outside.

Why you’ll love this recipe

Everybody needs a go-to easy tomato soup. For when those colder temperatures roll around or for when you’re in the mood for a comforting bowl of soup, you’ll need this easy tomato soup to turn to. Here is why you are going to love this recipe.

• It is SO easy to make and requires a few simple steps.
• Tomato soup and grilled cheesed is the best combination (or really any sandwich that you love).
• It uses a mixture of fresh tomatoes and canned tomatoes.
• This soup can be made ahead of time and also stores really well in the freezer.
• It makes a large batch so it is perfect for a crowd or to make at the beginning of the week.

Frequently asked questions

Can I make this easy tomato soup in advance?

Yes definitely! Make the soup according to the instructions. Let the soup cool and then add it to an air tight plastic container. Store the soup in the fridge for 3-4 days.

Does this soup freeze well?

Yes it does! Make a batch of the soup and freeze half of it (or all of it) for a later date. You can reheat the soup by letting it thaw at room temperature, by adding it back into a soup pot over the stove, or by defrosting it in the microwave.

How to make this easy tomato soup

STEP 1

Preheat your oven to 400 degrees and grab a large baking pan and line it with parchment paper or foil.

STEP 2

Add the halved tomatoes, garlic, and yellow onion. Drizzle them with olive oil and add the cubes of butter. Bake in the oven for thirty minutes.

STEP 3

Now, add the roasted tomato mixture to a large soup pot with the the crushed tomatoes, fresh basil, seasonings, honey, chicken broth. Put the pot on the stove over medium low heat.

STEP 4

While the soup is starting to heat up, use an immersion and blend until smooth. Or blend until the soup reaches the consistency of your liking.

STEP 5

Lastly, stir in the half and half and bring the soup to a strong simmer. Serve with a homemade grilled cheese and enjoy!

How to make a homemade grilled cheese

STEP 1

Grab all your grilled cheese ingredients: bread, cheese, and mayo/butter.

STEP 2

Heat a skillet or pan over medium heat. Add the cheese to the middle of the slices of bread and spread butter or mayo on the outside of each side of the sandwich.

STEP 3

Add the sandwich to the warm pan and cook for 2-3 minutes on one side. Then, flip to cook the other side. Cook until both sides are brown and crispy.

How to store

Prepare the soup according to the directions. Once the soup has cooled down, add it to an airtight container and store it in the fridge for 3-4 days. Simply reheat the soup on the stove or in the microwave.

Also, this soup is freezer friendly! Store the homemade tomato soup in a freezer friendly container or dish. To reheat the soup, let it thaw at room temperature. Or simply at it to a large soup pot over low heat and slowly let it thaw.

Other recipes by braes bites

Here are some other recipes you’re going to love!

Chicken Pesto Pasta Bake

One Pot Mac and Cheese

Chicken Tortellini Soup

Gnocchi Sausage Soup

Did you make this recipe?

If you give this homemade tomato 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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Roasted Tomato Soup with Grilled Cheese

This roasted tomato soup with a homemade grilled cheese is going to become your new favorite soup recipe. All you need to do is bake the tomatoes, onions, and garlic, and then immersion blend them with the remaining ingredients, it's that easy!

Course dinner

Cuisine American

Keyword easy tomato soup, homemade tomato soup, Roasted tomato soup, tomato soup and grilled cheese

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Servings 5

Calories 220kcal

Ingredients

• 12 roma tomatoes halved
• 4 cloves garlic
• 1 medium yellow onion quartered
• 2 tbsp olive oil
• 2 tbsp butter
• 28 oz can crushed tomatoes
• ½ cup fresh chopped basil
• 1 tsp EACH: thyme, salt, pepper or salt and pepper to taste
• 1 tsp honey
• 1 ½ cups chicken broth
• ½ cup half and half

Instructions

• Preheat your oven to 400 degrees and grab a large baking pan and line it with parchment paper or foil.
• Add the halved tomatoes, garlic, and yellow onion to the pan. Drizzle them with olive oil and add the cubes of butter. Bake in the oven for thirty minutes.
• Now, add the roasted tomato mixture to a large soup pot with the the crushed tomatoes, fresh basil, seasonings, honey, chicken broth. Put the pot on the stove over medium low heat.
• While the soup is starting to heat up, use an immersion and blend until smooth. Or blend until the soup reaches the consistency of your liking.
• Lastly, stir in the half and half and bring the soup to a strong simmer. Serve with a homemade grilled cheese and enjoy!

Nutrition

Calories: 220kcal | Carbohydrates: 23g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 531mg | Potassium: 906mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1809IU | Vitamin C: 38mg | Calcium: 108mg | Iron: 3mg

The post The Easiest Roasted Tomato Soup appeared first on Braes Bites.