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.

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.

Ingredients you’ll need to make the best chocolate muffins

Here is a list of the ingredients you will need:

• We will be using 2 1/2 cups of almond flour. This blanched almond flour is great from amazon! It is finely ground and usually a good price for a 3 pound bag.

• Cocoa powder adds a deep and rich chocolate flavor. Use any cocoa powder you like!

• Tapioca flour will add structure and texture to these muffins as it is a starchy flour. I buy this tapioca flour on Amazon.

• We will use a combination of baking powder and baking soda to help puff up these muffins.

• Just a pinch of salt, 1/4 teaspoon!

• Two eggs will add structure and bind everything together. Room temperature eggs work best!

• Almond milk will add moisture and liquid. You can also use cows milk or any dairy free milk of your choice.

• Pure maple syrup is a my great all natural sweetener. It adds the perfect amount of sweetness to these muffins! You can also try using coconut sugar or brown sugar.

• I like to use butter, ghee, avocado oil, or refined coconut oil as it is neutral in taste and smell. You can use all of these options as long as they are melted and cooled, and neutral in taste.

• Lastly, these dairy free chocolate chips are an all time favorite! Feel free to use any chocolate chips you love.

Moist and chewy chocolate muffins

These homemade chocolate muffins come together very quickly. They only require a few simple steps and 20 minutes of baking time and then you’ll have yourself delicious paleo muffins. Did I mention they make your house smell like chocolatey goodness? What I love about this recipe is that is uses a combination of almond flour and tapioca flour to create the perfect base for these muffins. Let’s take a minute to break down the flour ingredients below:

Flour breakdown

It is fun to use gluten free and wholesome flours while baking. As noted, this recipe calls for almond flour and tapioca flour. The combination of these two flours allows for the perfect consistency. Almond flour brings a nice texture and slight nutty flavor while the tapioca flour helps create a crisp outside with a chewy middle.

Let’s talk about almond flour! Almond flour is a very popular gluten free baking flour. One of the great things about almond flour is that it is made with only one ingredient: ground almonds. Like most nuts, almonds are high in fat and low in carbs. Due to the higher fat content, almond flour will create moist and chewy treats.

Next up, tapioca flour! I love incorporating tapioca flour into muffin recipes. It is a great gluten free flour that is quite starchy. It also works really well as a thickening agent. For these muffins, it adds a thick and chewy texture and it also helps bind everything together.

Lastly, cocoa powder! To make a tasty chocolate muffin, cocoa powder is a must. Cocoa powder is an unsweetened chocolate powder that adds a rich chocolate flavor to these muffins. Naturally, cocoa powder is very bitter but, when it is combined with the almond flour, tapioca flour and maple syrup, it makes perfectly textured and tasty muffins.

How to make the best gluten free chocolate muffins

These easy paleo chocolate chip muffins come together in just a few simple steps.

• Firstly, you’ll want to preheat your oven to 350 degrees and grease a muffin pan with cooking spray or line it with muffin liners.

• Next, in a medium bowl, combine all your dry ingredients: almond flour, cocoa powder, tapioca flour, baking powder, baking soda and salt. Mix and set aside.

• Now, whisk all your wet ingredients together in a large bowl: eggs, almond milk, maple syrup and coconut oil. Whisk until fully combined.

• Pour the dry flour mixture into the wet ingredients and fold just until combined. Then, fold in the chocolate chips. Be careful not to over mix.

• Using a spoon, scoop the batter into the 12 muffin tins. Then, sprinkle a few extra chocolate chips on top of each muffin! Place the pan in the preheated oven and bake for 20-22 minutes.

• Finally, let the muffins cool slightly before enjoying!

How to enjoy

While these muffins are absolutely delicious on their own, you can enjoy them a few different ways.

• With coffee or tea for breakfast
• Enjoy them with a yogurt bowl (muffin + yogurt and berries = YUM!)
• As a mid-morning snack to hold you over until lunch
• To take on the go when you have a busy morning
• As an afternoon snack
• Enjoy them as dessert with a scoop of vanilla or chocolate ice cream

How to store

Once your muffins have fully cooled, store them in an airtight container in the fridge for a week. Alternatively, you can store them in the freezer! Keep muffins in the freezer is always a great idea (yummy wholesome treats on hand 24/7)! Store the muffins in a freezer friendly container for up to three months. To reheat these muffins, simply let them thaw at room temperature or defrost them in the microwave.

If you love these muffins, definitely try these recipes!

Here are some other muffin recipes you’ll love:

• Healthy Banana Chocolate Muffins

• Gluten Free Peanut Butter Banana Muffins

• Jumbo Chocolate Chip Muffins

• The Best Paleo Chocolate Chip Scones

• Banana Chocolate Chip Muffins

• Vegan Blueberry Muffins

• Whole Wheat Chocolate Chip Muffins

Did you make these muffins?

If you give these chocolate muffins a try, 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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Chocolate Muffin Recipe (Paleo, Gluten Free)

The best chocolate muffin recipe make the perfect breakfast, snack or dessert. They are made from a mixture of almond flour, cocoa powder, and tapioca flour making them paleo and gluten free.

Course Breakfast

Cuisine American

Keyword Gluten Free Muffins, Paleo Chocolate Muffins, Paleo Muffins

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Servings 12

Calories 247kcal

Equipment

• Muffin pan

Ingredients

• 2 ½ cups blanched almond flour finely ground
• ⅔ cup cocoa powder
• ½ cup tapioca flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 eggs
• ½ cup almond milk
• ½ cup maple syrup
• ¼ cup butter, ghee, refined coconut oil, OR avocado oil melted and cooled
• ½ chocolate chips

Instructions

• Preheat your oven to 350 degrees and grease a muffin pan with cooking spray.
• In a medium bowl, combine all your dry ingredients: almond flour, cocoa powder, tapioca flour, baking powder, baking soda, and salt. Mix and set aside.
• In a large bowl, whisk together all your wet ingredients: eggs, almond milk, maple syrup, and coconut oil. Whisk until fully combined.
• Now, pour your dry flour mixture into the wet ingredients and fold just until combined. Now fold in your chocolate chips.
• Scoop the batter into 12 muffin tins. You can also sprinkle extra chocolate chips on top of each muffin if you choose!
• Bake at 350 for 20-22 minutes. Let the muffins cool for 5-10 minutes before removing them from the pan. Enjoy!

Nutrition

Calories: 247kcal | Carbohydrates: 21g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 191mg | Potassium: 114mg | Fiber: 4g | Sugar: 9g | Vitamin A: 40IU | Calcium: 126mg | Iron: 2mg

The post Chocolate Muffin Recipe (Paleo, Gluten Free) appeared first on Braes Bites.

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!

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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 minutes minutes

Cook Time 30 minutes minutes

Servings 5

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

Calories: 323kcal | Carbohydrates: 30g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 1711mg | Potassium: 486mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6185IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg

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

Easy meatball recipe

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

Ingredients in this easy meatball recipe

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

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

Why you’ll love this recipe

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

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

• These easy meatballs are packed with dried seasonings.

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

• This recipe is so easy to make.

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

How to make easy turkey meatballs

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

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

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

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

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

Items needed to make these easy turkey meatballs

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

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

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

How to serve

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

• These meatballs pair perfectly with any pasta.

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

• Bake up some sweet potatoes.

• Serve them along slide your favorite veggies.

• Enjoy them along side some white or brown rice.

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

How to store these healthy turkey meatballs

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

Other dinner recipes you’ll love

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

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

Did you make this simple meatball recipe?

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

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

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The Best Easy Meatball Recipe (Ground Turkey)

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

Course Main Course

Cuisine Italian

Keyword Easy Meatballs, Healthy Meatballs

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 5

Calories 205kcal

Ingredients

Meatballs

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

Instructions

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

Nutrition

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

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

Almond flour pumpkin muffins

One of the best about fall, besides the weather, is pumpkin! It’s a time for pumpkin EVERYTHING – pumpkin bread, pumpkin pie, pumpkin lattes, pumpkin cookies, pumpkin muffins (of course), pumpkin you name it.

You’re going to love how fluffy and soft these muffins are. The combination of oil, almond butter and pumpkin really enhances the texture of these muffins. Also, even if you aren’t a fan of coconut, you won’t taste the refined coconut oil in this recipe as it is neutral in taste and smell. You can also use any other neutral oil like light olive oil, avocado oil, or canola oil.

Ingredients in almond flour pumpkin muffins

Here are the ingredients in this recipe. You will need a couple paleo baking flours, fall spices, eggs, almond butter, oil and sweetener (just to name a few). Keep reading to find all the details!

• Almond flour and tapioca flour will be used as the two main flours

• Cinnamon, pumpkin pie spice and nutmeg give these muffins the fall flavor and spice

• Baking soda helps puff up these muffins

• Three eggs help bind everything together

• One and a half cups of pumpkin puree is used in these muffins

• Almond butter adds texture and flavor, must be creamy!

• Coconut sugar adds the perfect amount of sweetness

• Refined coconut oil or olive oil is used as the baking fat

• A teaspoon of vanilla extract and apple cider vinegar

• Finally, chocolate chips or pumpkin seeds! These dairy free chocolate chips are my favorite.

Why you’ll love gluten free pumpkin muffins

These pumpkin muffins are going to be high up on your list of favorite fall muffin recipes! Also, these muffins are also healthier than most as they are made from almond flour and tapioca flour. Almond flour is made with just one ingredient: ground almonds! Which makes it a healthy alternative from traditional flour. As for tapioca flour, it’s a great starchy gluten free flour that is very versatile in baking. Here are a few other reasons why you’ll love this recipe.

• This muffin recipe is gluten free and dairy free.

• They are made from a mixture of almond flour and tapioca flour. These gluten free flours pair nicely together to create perfectly textured muffins.

• These paleo pumpkin muffins are super easy to make. Just combine, mix, bake and enjoy!

• They are moist and fluffy due to the pumpkin, oil and almond butter.

• Almond flour pumpkin muffins are loaded with a few of our favorite fall spices like cinnamon, pumpkin pie spice and nutmeg.

• Or if you’re in the mood for a sweet treat try these pumpkin cupcakes with pecan frosting!

How to make these paleo pumpkin muffins

Your whole house is going to smell amazing when you whip up a batch of these muffins. Brace yourself for the delicious smell of fall spices!

STEP 1

Preheat your oven to 350 degrees and grease 12 muffin tins.

STEP 2

In a medium bowl add all the dry ingredients and mix until combined: almond flour, tapioca flour, cinnamon, pumpkin pie spice, baking soda and nutmeg. Set aside.

STEP 3

Now, in a large bowl cream or whisk together the eggs, pumpkin, almond butter, coconut sugar, coconut oil, vanilla and apple cider vinegar until smooth.

STEP 4

Using a spoon fold the dry flour mixture. And then fold in the chocolate chips.

STEP 5

Bake at 350 for 25-28 minutes. Remove the muffins from the oven, let them cool for ten minutes and enjoy!

Frequently asked questions

Are these muffins gluten free?

Yes! They use a combination of almond flour and tapioca flour making them gluten and grain free.

What type of almond flour can I use?

I recommend using blanched almond flour as it is typically much finer in texture. Which creates nicely texture baked goods.

Can I make these muffins ahead of time?

Of course! These muffins can be stored in the fridge or freezer. Please read storing instructions down below.

What toppings can I add?

These gluten free pumpkin muffins are a great base for a wide variety of toppings. Chocolate chips are always a great choice but here are a few other crowd favorite toppings: pumpkin seeds, walnuts, raisins, or dried cranberries.

Can I add more spice?

Definitely! If you’re a fall and pumpkin spice lover like me, you can definitely turn the seasonings up a notch. You can add an additional teaspoon of pumpkin pie spice or cinnamon. Or you can add a half teaspoon more of nutmeg or all spice. You can even add ground ginger! I recommend adding one half to one full teaspoon of ground ginger.

How to store

Once the muffins have cooled, store them in an airtight container in the fridge for 3-4 days. Additionally, you can store these muffins in the freezer. Store the muffins in a freezer friendly container or bag for up to 3 months. To reheat the muffins, let them thaw at room temperature or defrost them in the microwave.

Other pumpkin recipes you’ll love

If you love these almond flour pumpkin muffins, certainly try a few of my other pumpkin recipes below.

Healthier Pumpkin Marinara Pasta (with protein pasta)

Healthy Vegan Pumpkin Cookies (whole wheat flour)

Pumpkin Cream Cheese Muffins

Almond Flour Pumpkin Bread

Pumpkin Pie Overnight Oats

Oat Flour Pumpkin Waffles

Did you make these muffins?

Please let me know how you like these gluten free pumpkin muffins. I would really appreciate a rating and review below. It helps support Brae’s Bites so I can continue create delicious recipes for you! If you’re looking for more recipe inspiration and want to follow along with my daily life, you can find and tag me on instagram.

I hope you love these muffins as much as I do. Happy baking!

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Almond Flour Pumpkin Muffins (Gluten Free)

Almond flour pumpkin muffins are made with a one and a half cups of canned pumpkin! These muffins are definitely a fall favorite so whip up a batch for you, your family, and your friends.

Course Breakfast, Snack

Cuisine American

Keyword almond flour pumpkin muffins, gluten free pumpkin muffins, paleo pumpkin muffins

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Servings 12

Calories 262kcal

Ingredients

• 2 cups almond flour
• 2 tbsp tapioca flour
• 1 tsp both cinnamon and pumpkin pie spice
• ¾ tsp baking soda
• ¼ tsp nutmeg
• 3 eggs room temperature
• 1 ½ cups pure canned pumpkin puree
• ½ cup creamy almond butter
• ½ cup coconut sugar
• ¼ cup light oil canola oil, light olive oil, or melted refined coconut oil
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• ½-1 cup chocolate chips

Instructions

• Preheat your oven to 350 degrees and grease 12 muffin tins or line them with baking cups.
• In a medium bowl add all the dry ingredients and mix until combined: almond flour, tapioca flour, cinnamon, pumpkin pie spice, baking soda and nutmeg. Set aside.
• Now, in a large bowl cream or whisk together the eggs, pumpkin, almond butter, coconut sugar, oil, vanilla and apple cider vinegar until smooth.
• Using a spoon fold in the dry flour mixture. And then fold in the chocolate chips.
• Scoop the batter into the muffin tins. Sprinkle the top of each muffin with more chocolate chips.
• Bake at 350 for 25-28 minutes.
• Lastly, let the muffins cool and enjoy!

Nutrition

Calories: 262kcal | Carbohydrates: 16g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 99mg | Potassium: 157mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4826IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg

The post Almond Flour Pumpkin Muffins (Gluten Free) appeared first on Braes Bites.

Easy sausage breakfast casserole

Who loves easy breakfasts that can be enjoyed all week long?

This breakfast casserole recipe is a great way to get protein and veggies first thing in the morning. And it makes 8 large servings! So, it is great to bake at the beginning of the week to make those busy mornings super easy. Another bonus is that this recipe is packed with veggies. Veggies are one of those food groups that can be tough to get in first thing in the morning. But this breakfast casserole recipe has no shortage of veggies. You’re going to love it! Keep reading to find all the ingredients, substitutions, and recipe.

Ingredients in easy sausage breakfast casserole

Let’s take a minute to break down the ingredients in this yummy breakfast. Here are the ingredients we are working with:

• Red bell pepper, red onion, scallions, mushrooms, and spinach are the veggies we are using in this recipe. I have included some other veggie substitutes down below!
• Lean ground sausage, or chicken sausage is the main protein source we are working with. However, you can use any lean meat you prefer.
• Mozzarella cheese for cheesy goodness. Mozzarella pairs really well with all the ingredients in this recipe. But, you can honestly use any cheese you love (cheddar is another great option!)
• Another obvious protein source: eggs! This recipe calls for ten eggs.
• Milk adds moisture and texture.
• Here are the seasoning we are working with: garlic powder, salt, and pepper. They help enhance all the flavors so don’t forget to add them in!
• Lastly, shredded potatoes. One of the best additions in my opinion. Added potatoes helps ‘bulk up’ this casserole and they make it super filling for those long mornings.

Why you’ll love this recipe

Not only is this recipe easy and delicious but it’s also protein packed! Here are a few other reasons why you’ll love this recipe.

• It makes a large batch so you can enjoy it all week long.

• This easy sausage casserole is packed with a ton of veggies!

• It reheats nicely in the microwave.

• This recipe is so versatile.

• Easy sausage casserole is packed with 20 grams of protein per serving!

• It makes a great meal prep breakfast or lunch.

How to make this breakfast casserole recipe

I have outlined how to make this breakfast casserole recipe down below. It just requires 5 simple steps!

STEP ONE

Preheat your oven to 350 degrees and grease a large casserole dish with cooking spray and oil.

STEP TWO

Add 1 tbsp olive oil to a pan. Add the bell pepper, onion, scallions and mushrooms. Sauté for 5-7 minutes until almost cooked. Add the mixture to the bottom of the casserole dish.

STEP THREE

Now add in the ground sausage to the pan (If your sausage is not seasoned add 1 tsp fennel seed, 1 tsp garlic powder, 1/2 tsp dried sage, 1/2 tsp salt and pepper.) Or you can add even if it is seasoned. Cook until browned and cooked through, stir in the spinach and cook 1 more minute. Now add to the bottom of a greased dish along with the veggies.

STEP FOUR

In a large bowl whisk the eggs, milk, cheese and seasonings. Then add in the shredded potatoes. Whisk until combined. Pour the egg mixture over veggies and browned sausage. Give the mixture a light stir to combine everything together.

STEP FIVE

Bake at 350 for 40-45 minutes or until the center is set and cooked through.

Variations

Here are a few easy variations for this recipe.

Veggies. This recipe calls for a mixture of veggies. But what’s great is that they are so versatile and customizable. Feel free to use zucchini, yellow peppers, broccoli, kale or asparagus!

Cheese. This recipe calls for shredded mozzarella cheese. However, you can use any cheese you prefer. Cheddar cheese, pepper jack, or feta are all great options.

Ground sausage. This recipe calls for one pound of lean ground sausage but, you can use ground turkey, ground beef or ground pork. You can honestly use whatever protein source you love. However, I recommend adding some seasoning (recommendation in recipe) if the meat isn’t already seasoned.

Other breakfast recipes you’ll love

If you’re a breakfast lover like me, definitely give some of these other yummy recipes a try!

Baked Egg Cups

Avocado Toast with Egg, Feta and Tomato

Prosciutto Egg Sandwich

Fluffy Pancake Recipe

Healthier Waffle Recipe

The Best Breakfast Tacos

Did you make this breakfast casserole?

If you make this breakfast casserole recipe I would really appreciate a rating and a review down below. I love hearing from you and seeing what you make! You can also find and follow me on Instagram and Pinterest. Your reviews and comments help support Brae’s Bites and they allow me to continue to make delicious recipes!

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Easy Sausage Breakfast Casserole (Protein Packed)

Looking for an easy, crowd pleasing breakfast? Look no further because this easy sausage breakfast casserole has you covered! It is loaded with veggies, eggs, and potatoes and is totally customizable.

Course Breakfast

Cuisine American

Keyword breakfast casserole recipe, easy sausage breakfast casserole, easy sausage casserole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Calories 329kcal

Ingredients

• 1 red bell pepper finely diced
• 1 small red onion finely diced
• 1 bunch scallions chopped and green ends removed
• 8 oz mushrooms finely chopped
• 1 pound lean ground sausage or chicken sausage or turkey seasoned with fennel, sage, salt and pepper, garlic powder.
• 2 cups chopped spinach
• ½ cup mozz cheese
• 10 eggs whisked
• ½ cup milk
• 1 tsp EACH: garlic powder, salt and pepper
• 1 ½ cup shredded potatoes (toss in salt, pepper, and old bay seasoning to taste)

Instructions

• Preheat your oven to 350 degrees and grease a large casserole dish with cooking spray and oil.
• Add 1 tbsp olive oil to a pan. Add the bell pepper, onion, scallions and mushrooms. Sauté for 5-7 minutes until almost cooked. Add the mixture to the bottom of the casserole dish.
• Now add in the ground sausage to the pan (If your sausage is not seasoned add 1 tsp fennel seed, 1 tsp garlic powder, 1/2 tsp dried sage, 1/2 tsp salt and pepper.) Or you can add even if it is seasoned. Cook until browned and cooked through, stir in the spinach and cook 1 more minute. Now add to the bottom of a greased dish along with the veggies.
• In a large bowl whisk the eggs, milk, cheese and seasonings. Then add in the shredded potatoes. Whisk until combined. Pour the this mixture over veggies and browned sausage.
• Give the mixture a light stir to combine everything together.
• Bake at 350 for 40-45 minutes or until the center is set and cooked through.

Nutrition

Calories: 329kcal | Carbohydrates: 13g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 250mg | Sodium: 801mg | Potassium: 582mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1590IU | Vitamin C: 26mg | Calcium: 141mg | Iron: 6mg

The post Easy Sausage Breakfast Casserole (Protein Packed) appeared first on Braes Bites.

Pizza stuffed peppers

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

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

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

Keep reading to find the ingredients we are working with.

Ingredients

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

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

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

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

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

Marinara sauce coats the beef along with the diced tomatoes!

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

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

Why you’ll love this recipe

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

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

• Also, this recipe is easy to make!

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

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

How to make the best beef stuffed peppers

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

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

Top with mozzarella cheese. And then add pepperoni.

STEP 5

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

Pizza stuffed pepper variations

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

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

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

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

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

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

How to store

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

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

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

Frequently asked questions

Can I use ground turkey?

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

What type of pepperoni can I use?

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

Are these stuffed peppers gluten free?

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

What sides pair well with pizza stuffed peppers?

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

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

Other dinner recipes you’ll love

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

Baked Chicken Tenders

Strawberry Farro Salad

Salmon and Coconut Rice

Easy Lasagna Skillet

Did you make this recipe?

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

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

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Pizza Stuffed Peppers with Ground Beef

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

Course dinner, lunch, Main Course

Cuisine American, Italian

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

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 400kcal

Ingredients

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

Instructions

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

Nutrition

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

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

Egg muffin cups

When it comes to breakfast, eggs are always a great choice. They are simple, tasty, and packed with nutrition. Step away from traditional scrambled eggs and fried eggs and make these tasty egg cups with bacon!

What’s great about this recipe is that they can be enjoyed so many different ways. Here are a few ways you can serve them:

• You can pack them in lunch boxes!

• They can be enjoyed as a mid morning snack.

• Egg muffins can be made for brunch.

• Take them on a picnic lunch.

• They are a great meal prep option since this recipe makes 6 servings!

• Enjoy them with some hash browns or toast.

These breakfast egg cups make the best meal prep breakfast recipe. Prep them on Sunday so you have breakfast all week long. Keep reading to find out more information about this recipe.

Why you’ll love egg muffin cups with bacon

Baked eggs are always a great idea when it comes to making eggs because all you have to do is combine, whisk and bake. Here’s a few other reasons why you’ll love this recipe!

• They make the best meal prep breakfast.

• Muffin tin eggs are super easy to make.

• They are so versatile!

• Egg muffins are packed with protein.

• They pair perfectly with breakfast potatoes.

Ingredients in egg muffin cups

These baked eggs are made with cheddar cheese, bacon, and chives. I mean??? Delicious! You really can’t go wrong with bacon, eggs, and cheese. And add some savory chives into the mix to top things off.

You only need four main ingredients to make these eggs (plus salt and pepper, of course!)

We will be using twelve eggs!

Cheddar cheese and eggs is a delicious combination. Freshly shredded cheddar cheese from a block works best but you can also use store bought shredded.

Bacon adds flavors, fats and protein. Cook 6 slices of bacon to your liking.

Fresh chives add a savory, yet mild onion taste. They pair nicely with the eggs and enhance all the flavors.

Lastly, a pinch of salt and pepper to season the eggs.

How to make

This recipe is easy for anyone to whip up. It requires four simple steps and 20 minutes of baking time. Everyone should have an easy egg recipe they can turn to, and these breakfast egg cups are just that.

Baked egg cups require 4 simple steps that I have outlined the steps below.

• Firstly, preheat your oven to 350 degrees. And grease a muffin tin really well (the egg cups with stick if you don’t grease your pan.

• In a large bowl, crack the eggs, add the shredded cheese, bacon, chives, salt and pepper. Whisk until combined.

• Use a 1/3 measuring cup and scoop the egg mixture evenly between 12 tins.

• Bake for 20 minutes. The muffins will puff up and then deflate. Let the muffins cool slightly before enjoying.

Benefits of eggs

Eggs are very nutrient dense and they can definitely contribute to your overall health. Here are a few benefits of eating eggs.

• They are packed with protein.

• Eggs are a great source of vitamins and minerals.

• They have about 70 calories per egg.

• Eggs are rich in choline which is an essential nutrient.

Variations and substitutes

Cheese. Cheddar cheese pairs really nicely with this eggs. However, you can use feta. mozzarella cheese, or pepper jack cheese.

Bacon. This recipe called for 6 slices of bacon but feel free to use turkey bacon. Also, you can add more or less bacon depending on your preference.

Seasonings. A bit of salt and pepper help enhance the flavor of these eggs. Add some everything but the bagel seasoning, or dried chives to change things up!

Veggies. If you want to switch things up, add some freshly chopped veggies. Onions, peppers, and spinach are great options as they will mix and cook nicely into the egg mixture.

How to store

Since this recipe makes 12 egg cups, you may have leftovers! Store left overs in an airtight container in the fridge. They will last for up to five days.

I do not recommend freezing these egg cups as the texture tends to change after being frozen. However, if you do freeze them please let me know how they turn out!

Frequently asked question

Can you bake eggs?

Yes, hence this recipe lo! Baked eggs are another easy way to enjoy eggs. They come result in a different texture than traditional scrambled or fried eggs.

What cheese works best with eggs?

There are many cheeses pair nicely with eggs. Truthfully, it really depends on your preference! Here are a few options that work well: mild and sharp cheddar, pepper jack, mozzarella, American and feta.

How long do you bake eggs?

If you are baking the eggs in standard size muffin tins, they will take around 20 minutes at 350 degrees. However, this can vary depending on your oven. You definitely want to the center of the eggs to set and not be gooey.

Can I add veggies?

Definitely! Just please note that adding veggies can change the baking time and flavor of these eggs. Here are some options: peppers, spinach, onions, and broccoli.

Other recipes you’ll love

Here are some other breakfast recipes you’ll love.

Best Egg Sandwich Recipe

Blueberry Overnight Oats with Lemon

Whole Wheat Chocolate Chip Muffins

Fluffy Pancake Recipe

Chocolate Peanut Butter Overnight Oats

Did you make this recipe

If you make these egg muffin cups or any recipes on Braes Bites, then please don’t forget to rate this recipe or leave a comment down below! The feedback is super helpful to me and to other readers thinking about making this recipe.

Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes!

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

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Egg Muffin Cups with Bacon and Cheddar

Egg muffin cups with bacon are an easy breakfast option! With just four main ingredients and 20 minutes of baking time, you can whip up these easy eggs.

Course Breakfast

Cuisine American

Keyword baked egg cups, breakfast egg cups, muffin tin eggs

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 174kcal

Ingredients

• 12 eggs
• ½ cup cheddar cheese shredded
• 6 slices bacon cooked
• ¼ cup fresh chives chopped
• ½ tsp salt AND pepper

Instructions

• Preheat your oven to 350 degrees. And grease a muffin tin really well (the egg cups with stick if you don't grease your pan).
• In a large bowl, crack the eggs, add the shredded cheese, bacon, chives, salt and pepper. Whisk until combined.
• Use a 1/3 measuring cup and scoop the egg mixture evenly between 12 tins.
• Bake for 20 minutes. Or until the center is set.
• The muffins will puff up and then deflate. Let the muffins cool slightly before enjoying. If you are having trouble removing the egg from your pan use a spoon or a knife to prop them out. Enjoy!

Nutrition

Calories: 174kcal | Carbohydrates: 1g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 338mg | Sodium: 382mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 642IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg

The post Egg Muffin Cups with Bacon and Cheddar appeared first on Braes Bites.

Summer salad recipe

For all my salad lovers, I present you with this deee-lish summer corn salad. With fresh and peppery arugula and crisp summer veggies you really can’t go wrong with this recipe.

Summer is prime time for all the homemade veggie and fruit gardens. And it’s when have a plethora of fresh and in season produce on hand from our local farmers markets. So what better way to eat all those veggies than with this summer salad!

Some popular summer vegetables are cucumbers, tomatoes and corn (just to name a few). And what’s great about this recipe is that it’s so versatile. You can really add any veggies you like! The combination of the corn, cucumber, and tomato, work so nicely together but you can always add in whatever veggies you have on hand. Peppers or squash would both be great additions. Keep reading to find out all the ingredients we are working with.

Heres why you’ll love this summer salad recipe

This summer salad is tasty, fresh, and easy to make. Here are a few reasons why you will love it.

• This summer corn salad is easy to make!

• This salad has fresh and creamy mozzarella.

• It makes the best lunch or grab and go lunch.

• This recipe can be made with fresh or frozen corn.

• It makes the perfect summer lunch idea!

• Additionally, try this kale salad in a jar recipe for more salad inspiration.

Ingredients in summer salad

You will need a leafy green base, a few veggies, mozzarella, and eggs. Let’s break down the ingredients.

Arugula is a delicious and crisp leafy green. Arugula has a fresh and peppery flavor.

Veggies: Chopped onions, diced tomato, diced cucumbers, sliced avocado, and corn.

Fresh mozzarella adds flavor and protein!

Lastly, hard boiled egg to finish things off. The egg really brings all the ingredients together and pairs nicely with all the veggies.

Homemade dressing

Let’s make this easy homemade dressing! Making homemade vinaigrette is very simple. I don’t think people realize how easy it really is. Here are the ingredients that make up this dressing.

• Olive oil
• Apple cider vinegar
• Honey
• Dijion mustard
• Garlic powder
• Salt and pepper

How to make this summer lunch idea

This recipe makes two servings. However, you can scale back or scale up this recipe! If you’re sticking with two servings, grab two 32 ounce wide mouth mason jars or two salad bowls. If you’re storing the salads for a later date, add the salad into the mason jars! That way you can take them on the go or pack them in your lunch. If you’re going to enjoy this salad immediately, I recommend using salad bowls.

• Firstly, assemble the salad. Add the cucumber, corn, onion, tomato, avocado, mozzarella and egg to the mason jars. Then add the arugula. Layering the salad this way will ensure the arugula does’t get soggy.
• Now make the dressing! In a small container with a lid add all the dressing ingredients. Whisk until smooth and combined.
• Store the mason jar salad and dressing in the fridge until ready to enjoy.
• If you’re enjoying the salad right now top it with the dressing and dig in!

Substitutes and variations

Leafy greens. If you’re not a huge fan of arugula substitute in another lettuce like romaine or spinach.

Dressing. This salad is delicious with the honey vinaigrette! However, you can really use any dressing you love. I recommend using a fresh and light vinaigrette.

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

Eggs. Feel free to substitute the hard boiled egg for another protein source. Eggs are a great light and fresh protein source but you can also use grilled chicken or sliced turkey.

How to serve

• Simply serve this salad for lunch or dinner. If you want to make this into a more filling dinner add an extra egg for more protein.

• Scale up this salad and make a large serving as a side dish! You can easily double or triple this salad to make a large serving. Make the dressing on the side and bring it to a summer BBQ party. Add the dressing when it’s ready to be served.

• Additionally, make a few more of these mason jar salads and store them in the fridge for the week. That way you always have an easy and wholesome lunch on hand.

Frequently asked questions

Does this recipe make a good side salad dish?

Yes 100%! You can bring this salad to a summer BBQ party or serve it along side your main dinner dish. Store the dressing separately and add the dressing when you’re ready to eat.

Can I double the dressing recipe?

Of course! Having extra dressing on hand is always a good idea. Simply double or triple the recipe and store it in an air tight or sealed container in the fridge.

Can I make this salad vegan or vegetarian?

Definitely. Omit the mozzarella cheese to make this salad vegan. Or you can use any dairy free cheese of your choice! To make this salad vegetarian you will have to omit the egg and the cheese. Add in some tofu or a vegan meat alternative to add some protein back into the salad.

Is this summer salad gluten free?

Yes it is! This salad doesn’t have any added grains so it is naturally gluten and grain free.

Other salad recipes you’ll love

Below are some other salad recipes you’ll love!

Lemon Kale Caesar Salad

Blackened Steak Salad

Strawberry Farro Salad

Chopped Salad with Chickpeas

Did you make this recipe

If you make this summer salad recipe, 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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Summer Salad Recipe in a Jar (with Honey Vinaigrette)

This summer salad recipe is made in a jar for an easy lunch! It is loaded with fresh ingredients making it perfect for warm summer time. With a few simple ingredients and a homemade honey vinaigrette you can make this easy salad.

Course dinner, lunch

Cuisine American

Keyword summer corn salad, summer lunch idea, summer salad, summer salad recipe

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 690kcal

Ingredients

• 1 cup cucumber diced
• ⅔ cup corn frozen microwave corn, or fresh cooked corn
• ½ cup chopped onion
• ½ cup tomato chopped
• 1 avocado diced
• 4 slices fresh mozzarella
• 2 hard boiled eggs
• 4 cups arugula

Homemade Honey Vinaigrette

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 2 tsp dijion
• ¼ tsp garlic powder
• ⅛ tsp salt and pepper

Instructions

• Assemble the salads. Add the cucumber, corn, onion, tomato, avocado, mozzarella and egg evenly into the two the mason jars. Then add the arugula. Layering the salad this way will ensure the arugula does't get soggy.
• Now make the dressing! In a small container with a lid add all the dressing ingredients. Whisk until smooth and combined.
• Store the mason jar salad and dressing in the fridge until ready to enjoy.
• If you’re enjoying the salad right now top it with the dressing and dig in!

Nutrition

Calories: 690kcal | Carbohydrates: 47g | Protein: 25g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 231mg | Sodium: 588mg | Potassium: 1117mg | Fiber: 10g | Sugar: 26g | Vitamin A: 2233IU | Vitamin C: 29mg | Calcium: 414mg | Iron: 3mg

The post Summer Salad Recipe in a Jar (Honey Vinaigrette) appeared first on Braes Bites.