TEST Recipe Site

Category: Dinner

Egg Roll in a Bowl
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

If you haven’t heard of an egg roll in a bowl, you’re in for a treat! This delicious and savory dish is full of all of your favorite flavors of an egg roll without having to stuff the wrapper. It’s quick, easy, and makes the BEST leftovers. You will want to make this recipe again and again!

I definitely love my egg rolls! They are so fun to make and full of flavor. The best part is they are also full of vegetables that my kids actually love! A few that I love right now are Air Fryer Avocado Egg Rolls, or these yummy Philly Cheesesteak Egg Rolls, and these fun Strawberry Cheesecake Egg Rolls for dessert!

Egg Roll in a Bowl Recipe

If you haven’t noticed by now, I am a HUGE egg roll fan! They are so fun, and I love all of the dips and flavor combinations you can create. But sometimes, I don’t have time to individually wrap each egg roll in the wrapper and cook them (although I have a few air fryer egg roll recipes that make the cooking part a breeze!). So when I am in a hurry, this egg roll in a bowl recipe is my go-to! It’s so simple and delicious, and you can change out a lot of the ingredients to customize this recipe to what flavors you are in the mood for.

So what is an egg roll in a bowl? The name really says it all! It’s all the yummy stuffings of an egg roll without the wrapper. It is similar to a stir fry, and is so simple and delicious that you’ll be hooked on this meal! My favorite part is I can make a really yummy dinner in just 10 minutes that feeds my whole family. And they absolutely love this meal. It’s a busy mom win-win!

Egg Roll in a Bowl Ingredients

Fresh ingredients always taste best, which is why this recipe is full of fresh seasonings and veggies. You can buy certain things pre-cut, which will speed up prep time! As you get familiar with this dish, start switching out ingredients to play with the flavor profile! Check out the recipe card at the bottom of the post for exact measurements.
- Sesame Oil: Sesame oil adds that traditional flavor that you love to your egg roll and is a must in this dish!
- Onion: I recommend mincing them for this recipe so that the flavor is distributed evenly throughout the meal.
- Garlic: Garlic adds so much flavor and takes this recipe to the next level!
- Fresh Ginger: Fresh garlic is always the most flavorful, but you could use powdered if you are in a pinch.
- Ground Turkey: I used 1 pound of uncooked ground turkey in this recipe. If you don’t like turkey, you can use ground beef or pork instead!
- Soy sauce: I added soy sauce at the end as a finishing sauce on this dish. It was amazing!
- Prepared coleslaw mix (cabbage and carrot mixture): I just bought a bag of pre-cut cabbage and carrot mix, which is sold as a pre-made coleslaw mix at the grocery store.
- Salt and Pepper: To taste, but because soy sauce has sodium, you could leave out the salt if you felt like it.
- Chopped green onions: I served these on top of the dish as a garnish. It adds a nice bright, fresh flavor and a beautiful pop of color!
- Sesame seeds (for garnish): Because you already added sesame oil, you could leave this out if you wanted to. I personally love adding a sprinkle of sesame seeds for garnish after I have plated this dish for additional texture and flavor.
How to Make Egg Roll in a Bowl

Get ready to have a new favorite meal! This recipe is so simple, and it comes together in just 10 minutes. It’s even full of vegetables to keep it balanced and a well-rounded dinner.
1. Heat the Seasonings: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the onion and cook until translucent.
2. Add and Cook: Add the garlic and ginger to the pan and then cook an additional 30 seconds.
3. Cook the Meat: Cook the ground turkey in a large skillet over medium-high heat until browned. Try to keep the ground turkey in bigger pieces, don’t crumble it too small.
4. Add Coleslaw: Add the coleslaw mix and stir well.
5. Cook until Softened: Continue cooking the mixture over low to medium heat, stirring often, then add the soy sauce as the coleslaw mix begins to soften.
6. Season: Season to taste with salt and pepper.
7. Add Garnish: To serve, garnish with green onions, sesame seeds, and additional soy sauce if desired. I also love a drizzle of sriracha for added heat.
Alternatives to Ground Turkey

I know turkey isn’t for everyone, and this recipe goes great with other proteins as well! Get creative and have fun with this one!

Ground Chicken: Ground chicken goes great with this flavor combination and is a great substitution for ground turkey!

Ground Pork: Ground pork is a wonderful option for this dish and tastes amazing with sesame oil.

Make it Vegan: Don’t want protein? You can make this recipe completely vegan by substituting the ground turkey for veggies like mushrooms and carrots. Just cook the vegetables until softened, and you have a delicious vegan egg roll in a bowl!
Optional Ingredient to Keep your Turkey Moist

Trust me, we’ve all had dry turkey and we definitely don’t want to have it again! With this little tip, you can say goodbye to dry ground turkey forever!

Add Ground Mushrooms: Ground mushrooms add so much moisture and flavor to ground turkey, I promise it won’t be dry with this secret ingredient! The mushrooms can be added at the same time as the turkey and will release all of their flavor and juices into your turkey without watering down the dish. They also add a delicious beefy flavor that may otherwise be missing from ground turkey.

NOTE: Do your kids hate mushrooms? I bet they won’t even realize they are in it! Ground mushrooms don’t have the same texture as whole mushrooms. They will blend in with the ground meat and look almost indistinguishable. If you are really positive your kids will hate this dish with mushrooms then you can add an additional 2 tbsp of your choice of oil to keep your turkey moist.
How to store your leftovers

This dish is so perfect for leftovers! It’s a great grab for quick lunches too. I love having these leftovers on hand!

In the Refrigerator: Once your dish has completely cooled (and it isn’t letting off any more moisture that would gather on the top of the lid), then you can place your egg roll in a bowl in an airtight container. It will last in the fridge for up to 4-5 days.

To Reheat: This meal easily reheats in the microwave! Just make sure to cover it with a wet paper towel so it doesn’t dry out when you are reheating it.
More Delicious One Pan Meals!

If yo love cooking that is easy to make, eat and clean-up then one skillet meals are for you! Here are a few of my favorite one skillet recipes. Who says that you have to sacrifice taste for simplicity?! These meals deliver on all of the best flavors!
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the onion and cook until translucent.

Add the garlic and ginger and cook an additional 30 seconds.

Cook the ground turkey in a large skillet over medium-high heat until browned. Try to keep the ground turkey in bigger pieces, don’t crumble it too small.

Add the coleslaw mix and stir well.

Continue cooking the mixture over low to medium heat, stirring often, then add the soy sauce as the coleslaw mix begins to soften.

Season to taste with salt and pepper.

To serve, garnish with green onions, sesame seeds, and additional soy sauce if desired. I also love a drizzle of sriracha for added heat.

Serves: 4

Calories232kcal (12%)Carbohydrates16g (5%)Protein31g (62%)Fat5g (8%)Saturated Fat1g (5%)Polyunsaturated Fat2gMonounsaturated Fat1gTrans Fat0.02gCholesterol62mg (21%)Sodium1010mg (42%)Potassium424mg (12%)Fiber1g (4%)Sugar0.4gVitamin A91IU (2%)Vitamin C2mg (2%)Calcium19mg (2%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine Asian American

Keyword air fryer egg rolls, egg roll in a bowl
September 18, 2022
The Best Meatball Sub
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

This easy meatball sub is always a favorite for both kids and adults. From the juicy meatballs smothered in marinara sauce to the toasted bun and melty cheese on top…it’s the perfect sandwich for game day or any day!

I love a good sandwich to feed a crowd! Sandwiches are so easy to make, and I have a few favorites you have to try the next time you want to impress guests. My Cuban sandwich recipe is so easy, my slow cooker French dip sandwich is a great make-ahead option, and my meatloaf sandwich is out of this world!

What Is a Meatball Sub?

Every good sandwich shop has a classic Italian meatball sub! It is a comforting sandwich made of meatballs, marinara sauce, and soft Italian bread, then toasted to perfection with provolone cheese melted on top. It’s all your favorite Italian flavors in one big sandwich, and you will LOVE it!

Italian food is definitely my favorite food, and it’s always my first choice when cooking or going out to eat. I have so many favorite Italian recipes on my blog that it’s hard to choose from. My alfredo sauce is a crowd pleaser, this pasta is amazing, and this chicken recipe is a must for next week’s dinner menu!

Ingredients For The Best Sub

My homemade meatball recipe is amazing in this recipe, but if you’re in a time crunch, air fryer frozen meatballs are a game changer! I love how fast and easy these sub sandwiches come together. Check out the recipe card at the bottom of the post for exact measurements.
- Hoagie Rolls: Soft hoagie buns work great. Any Italian white bread from the bakery would be delicious. It will be nice and toasty and so yummy!
- Butter: Butter to help toast that bun because you won’t regret it. I sometimes sprinkle garlic salt on the bun before I toast it too. It’s incredible!
- Meatballs: Meatballs start with good ground beef. An 80/20 fat ratio is my favorite because it’s so flavorful. Make my homemade meatball recipe or buy storebought if you need a quick option. Both work great!
- Marinara Sauce: My homemade marinara is so easy if you want to make a big batch. It’s perfect for so many meals. Or you can buy storebought as well.
- Mozzarella or Provolone Cheese: Shredded melty white cheese is the best! Top your sandwich with cheese and watch it melt under the broiler into creamy goodness!
How To Make a Meatball Sub

With just a few easy steps, you can make a meatball sub in no time at all! You can even make most of it ahead of time and toast the buns when you’re ready to assemble them. They come together super fast!
1. Combine Meatballs and Marinara: In a medium-sized saucepan, add cooked meatballs and 2 cups of marinara sauce. Heat over medium heat for about 5 minutes and simmer in the pan to warm the meatballs and sauce.
2. Preheat Oven: While the sauce is warming, prepare the hoagie rolls by preheating the oven to broil.
3. Prepare Hoagie Rolls: Gently slice each roll down the middle making sure not to cut all the way through. Brush 1 tablespoon softened butter onto each sandwich roll. Feel free to season the bread with garlic salt and/or Italian seasoning if you desire.
4. Toast: Place the hoagie rolls on the baking sheet and into the preheated oven. Be careful to watch the rolls closely. Toasting the rolls on broil should only take 2-3 minutes. They will burn quickly if you don’t watch them.
5. Assemble: Once the rolls are toasted, remove them from the oven and fill each roll with the warm meatballs/sauce mixture. Each hoagie roll should generously fit five meatballs. Add the desired sauce amount to your liking.
6. Add Cheese: Top the meatballs with freshly grated provolone, mozzarella, or cheese of your choice.
7. Melt Cheese: Return the hoagies to the oven and broil just until the cheese is melted. This will also be quick, about 1-2 minutes. Serve and enjoy while hot with fresh parsley on top!
What to Serve With a Meatball Sub

Make your meal complete by serving some pretty fantastic sides with your meatball subs! I have lots of options on my blog. Even though the sub sandwiches will be the star of the show, you might as well keep wowing your guests with your sides.
Freezing and Storing Leftovers

Meatballs can be cooked, cooled, and frozen for later. Assemble the meatball sub according to the directions on the recipe card when you’re ready to enjoy them later! Follow the instructions for storing leftover meatball sub-ingredients.

In the Refrigerator: Cooked meatballs and marinara sauce can be stored together in an airtight container. Place in the refrigerator for 4-5 days. Do not store the meatballs/sauce on the hoagie rolls. Store them separately and assemble them on the toasted hoagie bun when you’re ready to enjoy it.

In the Freezer: After cooking and cooling the meatballs, transfer them to a cookie sheet, then freeze for 2-4 hours. Transfer to an airtight container or freezer bag. These will keep for up to 3 months.

To Reheat: To rewarm or thaw, you can cook in the microwave, oven, or over the stove. Toast the hoagie bun when ready to assemble.
More Meatball Recipes To Try

My family LOVES meatballs! They are a huge hit at our house and at gatherings. Meatballs are so fun to serve and eat with toothpicks. You definitely need to try some of my other favorite meatball flavors.
In a medium-sized saucepan, add cooked meatballs and 2 cups of marinara sauce. Heat over medium heat for about 5 minutes to warm meatballs and sauce.

While the sauce is warming, prepare the hoagie rolls by preheating the oven to broil.

Gently slice each roll down the middle making sure not to cut all the way through. Brush 1 tbsp softened butter onto each sandwich roll. Feel free to season the bread with garlic salt and/or Italian seasoning if you desire.

Place the hoagie rolls on the baking sheet and into the preheated oven. Be careful to watch the rolls closely. Toasting the rolls on broil should only take 2-3 minutes. They will burn quickly if you don’t watch them.

Once the rolls are toasted, remove them from the oven and fill each roll with the warm meatballs/sauce mixture. Each hoagie roll should generously fit 5 meatballs. Add the desired sauce amount to your liking.

Top the meatballs with freshly grated provolone, mozzarella, or cheese of your choice.

Return the hoagies to the oven and broil just until the cheese is melted. This will also be quick, about 1-2 minutes. Serve and enjoy while hot with fresh parsley garnished on top!

Serves: 4

Serving1gCalories719kcal (36%)Carbohydrates40g (13%)Protein36g (72%)Fat46g (71%)Saturated Fat24g (120%)Polyunsaturated Fat2gMonounsaturated Fat14gTrans Fat0.5gCholesterol126mg (42%)Sodium1482mg (62%)Potassium659mg (19%)Fiber3g (12%)Sugar9g (10%)Vitamin A1466IU (29%)Vitamin C9mg (11%)Calcium536mg (54%)Iron13mg (72%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, lunch

Cuisine Italian American

Keyword meatball sandwich, meatball sub
September 17, 2022
Classic Homemade Meatballs
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Whether you’re making subs or spaghetti, these classic oven-baked meatballs are perfect for all of your favorite recipes. They’re perfectly juicy and flavored with delicious seasonings and parmesan cheese!

These homemade meatballs are delicious on their own, but even better covered in a tasty sauce! Try them in Swedish meatballs or topped with homemade alfredo or lobster sauce.

Oven-Baked Meatballs Recipe

If you’ve been on the hunt for your go-to meatball recipe, this is it. Not only are these classic homemade meatballs so juicy and flavorful, but a breeze to make! You can make a batch of them in just about 30 minutes from start to finish. They’re then ready to serve as an appetizer, use for meatball subs, or on top of a bed of pasta alongside your favorite sauce! (I have some delicious recommendations below!) No matter how you serve these tasty meatballs, they’re sure to be a smash hit with your friends and family.

Each meatball is packed with flavor from all of the delicious herbs and parmesan cheese. Say goodbye to the dry, flavorless meatballs you’ve had in the past! The meatballs in this recipe are broiled which gives you a delicious, golden brown outside (with just a hint of crispiness!) and a tender, juicy inside. These incredible homemade meatballs are going to be a game changer for all of your Italian-inspired dishes. You’ve got to try them out with your next batch of spaghetti!

Ingredients for Homemade Meatballs

With how simple the ingredients are for these amazing meatballs, you’re going to want to make them from scatch every time! Their juicy, savory flavor will most definitely have you hooked. If you’re looking for ingredients, they can all be found in the recipe card at the end of the post..
- White Bread: I used white bread with the crusts torn off to add a little texture to my meatballs, but you can definitely switch this out for fresh breadcrumbs as well!
- Milk: Keeps your meatballs juicy and tender!
- Ground Beef: I used ground beef but feel free to use ground pork! A mix of both works, too! If you’re wanting leaner meatballs, you can also switch out the beef for ground turkey.
- Eggs: Help give the meatballs structure and bind all of the ingredients together.
- Grated Parmesan Cheese: Parmesan just makes every Italian dish better! Use freshly-grated parmesan if possible. It adds the best flavor!
- Seasonings and Spices: Time to break out the spice rack! For this recipe, I used a blend of basil, oregano, parsley, garlic powder, and onion powder along with salt and pepper to taste.
How to Make Classic Homemade Meatballs

It’s so easy! You’ll be able to whip up a batch of these in no time at all! If your family is anything like mine, you may want to make a double batch. Homemade meatballs always fly off the table!
1. Prepare Baking Sheet: Line a baking sheet with foil or parchment paper for easy cleanup! Set aside.
2. Prepare Bread: Place the torn bread and milk into a small bowl. Let the bread soak and absorb the milk while you combine the rest of the ingredients.
3. Combine Beef, Eggs and Seasonings: In a large bowl, add the ground beef, eggs, cheese, basil, oregano, parsley, garlic powder, onion powder, salt, and pepper.
4. Add Bread: Next, add the soaked bread to the meat mixture. Slightly squeeze the milk out of the bread before adding it to the bowl of ingredients.
5. Combine: Mix all of the ingredients together until combined well. Hands are best here!
6. Preheat Oven: Turn the oven to broil and allow to heat for a few minutes while you roll the meatballs.
7. Shape: Divide and roll mixture into 14 meatballs. Place on the prepared baking sheet.
8. Broil: Broil meatballs for 12 minutes. You can rotate the meatballs half way through if you prefer.
9. Serve: Serve with homemade marinara sauce, or use in recipes like my meatball soup or meatball sub.
Tips and Tricks

These are just a few extra tips to help you craft the best homemade meatballs of all time! Your family won’t be able to get enough.

Use Fatty Meat: Sorry diet- the key to tender, juicy meatballs is to use meat with a high fat content. You can use leaner meats like ground turkey, but they require more moisture and the addition of things like olive oil in order to stay soft and moist. You can find my full recipe for turkey meatballs here!

Mix Gently: When shaping your meatballs, if you pack them too tightly, they may turn out dense and rubbery once cooked. You don’t want to overwork them! I always like to use my hands to mix and shape my meatballs, this way I know exactly how much pressure I’m applying. A gentle hand is the secret ingredient to melt-in-your-mouth meatballs!
Tasty Sauces for Serving

Don’t get me wrong- these homemade meatballs are incredible on their own, but coating them in a flavorful sauce never hurts! Homemade marinara is always a good idea, but you should try out these other tasty choices as well! Find my full list of sauces and dips here.
How Long Do Homemade Meatballs Last?

You’ll want to keep these around to have for meatball subs! Here’s how to store them so they stay fresh and delicious.

In the Refrigerator: In an airtight container, your homemade meatballs will last for up to 3 days.

In the Freezer: Store in a freezer bag or airtight container for 1-2 months. Thaw overnight in the fridge before reheating.

Reheating: I like to reheat these meatballs for 10-15 minutes in the oven at 350 degrees Fahrenheit.
Delicious Meatball Recipes

Now that you have a delicious batch of homemade meatballs ready to use, here are a few more recipes to try them out in! These meatballs are so versatile, you can use them for a bunch of different dishes! I always like to make a double batch of them and then stick them in the freezer to have at the ready!
Line a baking sheet with foil or parchment paper for easy cleanup! Set aside.

Place the torn bread and milk into a small bowl. Let the bread soak and absorb the milk while you combine the rest of the ingredients.

In a large bowl, add the ground beef, eggs, cheese, basil, oregano, parsley, garlic powder, onion powder, salt, and pepper.

Next, add the soaked bread to the rest of the ingredients. Slightly squeeze the milk out of the bread before adding it to the bowl of ingredients.

Mix all of the ingredients together until combined well. Hands are best here!

Turn the oven to broil and allow to heat for a few minutes while you roll the meatballs.

Divide and roll mixture into 14 meatballs. Place on the prepared baking sheet.

Broil meatballs for 12 minutes. You can rotate the meatballs half way through if you prefer.

Serve with your favorite marinara, or use in recipes like my meatball soup or meatball sub.

Seasonings and herbs are used very liberally to help add a lot of flavor. About 2 tablespoons of dried Italian herbs can also be used in place of the dried basil, oregano, and parsley if you prefer.

Serves: 4

Calories732kcal (37%)Carbohydrates13g (4%)Protein49g (98%)Fat53g (82%)Saturated Fat21g (105%)Polyunsaturated Fat2gMonounsaturated Fat22gTrans Fat3gCholesterol257mg (86%)Sodium1064mg (44%)Potassium801mg (23%)Fiber2g (8%)Sugar3g (3%)Vitamin A311IU (6%)Vitamin C1mg (1%)Calcium269mg (27%)Iron7mg (39%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Appetizer, Dinner

Cuisine Italian
September 16, 2022
Best Ever Slow Cooker Dinner Recipes

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It’s packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!

Ingredients: onion, diced, chopped carrots, chopped celery, quartered baby red potatoes, garlic clove, minced, boneless, skinless chicken breasts (about 3 medium breasts), low-sodium chicken stock , coarse kosher salt, divided , dried thyme, bay leaf, black pepper, unsalted butter, heavy cream, all-purpose flour, 8 ct. package southern-style biscuits, frozen baby peas

September 16, 2022
Chicken Scampi
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Crispy breaded chicken, angel hair pasta, and an amazing lemon garlic butter sauce combine to make this knockout chicken scampi. It’s light, flavorful, and ready in less than 30 minutes!

If you’re a fan of classic shrimp scampi, you’re going to LOVE this chicken version! It has alllll that garlic butter goodness you crave! If you’re looking for more quick and easy dinners that are packed with lemon garlic flavor, you’ve got to try this salmon piccata and chicken piccata as well.

Easy Skillet Chicken Scampi Recipe

Chicken scampi, also known as chicken escalopes or chicken cutlets, are thin pieces of meat that are breaded and pan-fried. They are typically served with a garlic butter sauce. (The luscious sauce is what makes chicken scampi so amazing!!) Scampi is most commonly made with veal or shrimp, but it can be made from any type of poultry. I personally love making it with chicken because I always have some on hand in my freezer!

Chicken scampi is delicious and so impressive, but takes less than 30 minutes to prepare! This is one of my go-to midweek dinners because of how incredibly easy it is. Not to mention, my family goes absolutely crazy over it! The foodies and picky eaters alike in your house will be raving. There’s just nothing better than the combination of crispy seared chicken, fresh veggies, and a bed of pasta all glazed in garlic butter!

Chicken Scampi Ingredients

Don’t let the lengthy list of ingredients deceive you, they’re all pantry staples! You can find measurements for each ingredient in the recipe card below.
- Angel Hair Pasta: Angel hair pasta goes perfectly with oil and butter-based sauces. You can also swap this out for spaghetti or fettuccine noodles.
- Olive Oil: This is used for sauteing your vegetables in! I love the earthy flavor that olive oil adds, but you can definitely swap this out for your favorite cooking oil.
- Bell Pepper: I used red and yellow bell peppers because of their sweet flavor! I also like the pop of color that they add to the dish.
- Red Onion: Chopped red onion adds a hint of sharp, savory flavor, and extra texture throughout the scampi.
- Boneless Chicken Tenders: For easy prep, I like to buy boneless chicken tenders since they’re already the right size for cooking.
- Italian Seasoning: This blend of herbs and seasonings adds the BEST flavor to the chicken. You can buy this premade or make your own customized blend using my recipe here!
- Salt and Pepper: Add to taste, enhances the flavor of the overall dish.
- Flour: All-purpose flour is used to coat the chicken tenders in. It creates a light and crispy outer layer when cooked!
- Butter: Used for cooking the chicken in. It also adds extra richness and flavor!
- Minced Garlic: Garlic is the key to this flavorful sauce! It packs each bite of chicken, pasta, and veggies with amazing savory flavor.
- Dry White Wine: A splash of white wine like chardonnay or sauvignon blanc boosts the overall flavor of the chicken scampi.
- Lemon Juice: There really isn’t anything better than the combination of lemon and garlic. Add a squeeze of lemon juice for a hint of zesty flavor!
- Parsley: I love topping my dishes with fresh herbs. Parsley not only looks great as a garnish but adds extra flavor and aromatics, too!
- Grated Parmesan: Who doesn’t love a little grated parmesan on top? This really brings the dish together and adds a pop of cheesy flavor.
How to Make Chicken Scampi

Chicken scampi is one of my favorite meals to make for my family because it not only tastes incredible, but comes together in less than 30 minutes from start to finish! It’s beyond easy to make but tastes like it came from your favorite Italian restaurant.
1. Cook Pasta: In a large pot, bring the water to a boil. Add the pasta and cook to al dente. Drain and set aside.
2. Saute Vegetables: In a medium-sized skillet add 1 tablespoon olive oil, peppers and red onion. Saute for 3-4 minutes or until tender. Remove and set aside on a plate.
3. Cook Chicken: Add one tablespoon butter to the skillet. Dredge your chicken in flour then season with Italian seasoning and salt and pepper. Add the tenders to the skillet and cook until golden brown on each side for 5-7 minutes. Remove and set aside on a plate.
4. Add Sauce Ingredients: Add remaining butter and garlic. Cook garlic for about 1 minute and then stir in the white wine. Let it simmer and reduce. Add in fresh lemon juice and parsley.
5. Combine and Serve: Add the pasta, peppers, and chicken to the sauce. Toss until coated and serve with grated parmesan cheese.
Tips and Variations

Here are a few ways you can customize your chicken scampi! I’ve also included some tasty sides to complete your meal. Between the crispy, golden chicken and buttery sauce, this has quickly become a favorite with my family. I’m sure you and yours will love it just as much!

Use Chicken Breasts: You can definitely use chicken breasts instead of chicken tenders! I like to freeze chicken breasts in bulk so this is a great way to use up that stock. If frozen, let thaw overnight before use. Simply cut them in half before coating them with flour and seasonings and they’re ready to go!

Add Spice: If you’re wanting to turn up the heat, try adding red pepper flakes to your garlic butter scampi sauce for a little kick!

Serve With: I always like serving my chicken scampi with rolls or breadsticks. My kids love dipping their bread in the garlicky sauce! To complete your meal, you can also serve this dish alongside salads like this Italian chopped salad or Olive Garden-inspired salad.
Storing Leftovers

Don’t throw away your leftover chicken scampi, it makes the BEST lunches throughout the week!

In the Refrigerator: Store chicken scampi in an airtight container for 2-3 days.

Reheating: I like to reheat my scampi over the stove on medium heat until warmed through. You can also pop it in the microwave for 30-second intervals.
More Quick and Easy Chicken Dishes

I’ve rounded up a few more recipes that will have the whole family hooked! Each of these recipes feature juicy, tender chicken in flavorful sauce that will leave you wanting to lick your plate. They’re quick and easy to make as well, which is perfect for you busy moms out there!
In a large pot, bring the water to a boil. Add the pasta and cook to al dente. Drain and set aside.

In a medium sized skillet add 1 tablespoon olive oil, peppers and red onion. Saute for 3-4 minutes or until tender. Remove and set aside on a plate.

Add one tablespoon butter to the skillet. Dredge your chicken tenders in flour and then season with Italian seasoning and salt and pepper. Add the tenders to the skillet and cook until golden brown on each side for 5-7 minutes. Remove and set aside on a plate.

Add remaining butter and garlic. Cook garlic for about 1 minute and then add the white wine. Let it simmer and reduce. Add in lemon juice and parsley.

Add the pasta, peppers, and chicken to the sauce. Toss until coated and serve with grated parmesan.

Serves: 4

Calories742kcal (37%)Carbohydrates84g (28%)Protein38g (76%)Fat23g (35%)Saturated Fat9g (45%)Polyunsaturated Fat2gMonounsaturated Fat9gTrans Fat0.5gCholesterol103mg (34%)Sodium235mg (10%)Potassium851mg (24%)Fiber5g (20%)Sugar5g (6%)Vitamin A1566IU (31%)Vitamin C98mg (119%)Calcium66mg (7%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, lunch

Cuisine American

Keyword chicken scampi, easy, skillet
September 15, 2022
Slow Cooker Orange Chicken
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

This delicious and tangy orange chicken is made right in your slow cooker and is better than takeout. It’s coated in an irresistible sauce that will keep your family asking for this at least once a week!

If you love delicious homemade food that actually tastes better than takeout. You should make this into a meal and add in some sides like this Easy Fried Rice, these delicious Chicken Lettuce Wraps, and these Air Fryer Cream Cheese Wontons!

Slow Cooker Orange Chicken Recipe

Orange chicken is one of my family’s all-time favorite foods. It has just the right blend of flavors that combine tangy and sweet. And if you want to really make this the best, then you cook it in the slow cooker! This gives the chicken a change to really absorb the flavors making it taste so delicious when you are ready to eat it at dinner time! It tastes like its from a restaurant!

This crockpot orange chicken recipe is so easy and delicious, and it only takes about 15 minutes of prep time. Then you can pop it in your slow cooker and let it cook all day, and you will have an insanely delicious meal to eat at the end of the day! We love eating it with some delicious fried rice or some chow mein! It’s a recipe that will become a staple, and you will definitely want it on your regular dinner rotation!

Ingredients in Orange Chicken

This slow cooker orange chicken is simple to make. You will love the flavor combination and the orange marmalade really brings out that citrusy flavor that we all know and love! Check out the recipe card at the bottom of the post for all of the exact measurements.
- Boneless Skinless Chicken Breasts: Cut these into cubes that are similar in size so that they cook evenly.
- Cornstarch: This helps to coat the chicken so that you end up with that deliciously crispy outside.
- Vegetable Oil: The oil is what you will cook the chicken in before placing it in the crockpot.
- Rice Wine Vinegar: This adds a tangy flavor to the sauce.
- Soy Sauce: This adds a delicious salty flavor that goes well with the other ingredients.
- Sesame Oil: Sesame oile brings in that traditional Asian flavor. If you don’t have any on hand, you can use olive oil instead. It will just have less flavor in the dish!
- Sweet Orange Marmalade: In order to get that classic orange chicken flavor, this marmalade is a must!
- Brown Sugar: This adds a sweetness to the dish and brings all of the flavors together.
- Salt and Pepper: These will enhance all of the ingredients in the orange chicken!
How to Make Slow Cooker Orange Chicken

This recipe is a breeze to make, only uses a few simple ingredients, and is insanely delicious! I love how tender the chicken is on the inside. It’s cooked to perfection with a crispy outside edge that is drenched in the sauce!
1. Make Sauce: In a small bowl, mix the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt, and pepper. Set aside.
2. Coat and Brown the Chicken: In a ziplock bag, add the cornstarch and chicken. Shake to coat. Pour vegetable oil into the skillet and brown the sides of the covered chicken. The chicken doesn’t need to be fully cooked. It will finish cooking in the slow cooker.
3. Add Chicken and Sauce to Crockpot: After the chicken is done cooking, add it to the crock pot. Then cover the chicken with the sauce mixture and give the pot a stir.
4. Cook: Cook on low for 4-5 hours or high for 2-3 hours.
Pro Tips for Slow Cooker Orange Chicken

Extra Sauce: If you have extra sauce in your slow cooker, then you can dish that out and add it to any veggies or rice and really soak in that deliciously tangy flavor!

Easy Clean Up: To make clean-up a cinch, go ahead and use a slow cooker liner for cooking this in. Then, you can just remove it, and your cleanup is all done!

Garnish: Garnish your finished dish by adding some sesame seeds and chopped green onions. It gives it a professional look!
How to Store Leftovers

This slow cooker orange chicken tastes great the next day for lunch or dinner! Heat it up and make yourself a rice bowl, add it to a stir fry or eat it plain!

In the Refrigerator: Once your chicken has cooled, then you can store any leftovers in an airtight container. Place it in your fridge, and it will last for 4-5 days.

To Reheat: You can reheat any leftover orange chicken on your stove or in the microwave!
More Asian Chicken Recipes

If you loved this orange chicken then you have got to try a few more of my Asian chicken recipes! There are so many varieties that have delicious sauces, crispy outsides and go with yummy fried rice!
In a bowl, mix the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt, and pepper. Set aside.

In a ziplock bag, add the cornstarch and chicken. Shake to coat. Pour vegetable oil into the skillet and brown the sides of the covered chicken. The chicken doesn’t need to be fully cooked since it is going in the crockpot.

After the chicken is done cooking, pour the pieces into the crockpot. Then cover the chicken with the sauce mixture and give the pot a stir.

Cook on low for 4-5 hours or high for 2-3 hours.

Originally Posted on October 30, 2012
Updated on September 14, 2022

Serves: 4

Calories360kcal (18%)Carbohydrates55g (18%)Protein19g (38%)Fat8g (12%)Saturated Fat2g (10%)Polyunsaturated Fat2gMonounsaturated Fat3gTrans Fat0.1gCholesterol54mg (18%)Sodium884mg (37%)Potassium240mg (7%)Fiber1g (4%)Sugar45g (50%)Vitamin A108IU (2%)Vitamin C3mg (4%)Calcium42mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American, Asian American, Chinese

Keyword baked orange chicken, slow cooker orange chicken
September 14, 2022
Slow Cooker Creamy Ranch Pork Chops
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Creamy ranch pork chops are the perfect go-to weeknight meal. Tender pork chops and red potatoes are covered in a creamy, zesty sauce in this 5-ingredient crock pot recipe!

As much as I love my air fryer and Instant Pot, my slow cooker will forever hold my heart. There really isn’t anything better than coming home to a hearty meal after a long day! These beef tips, Italian chicken and potatoes, or Mississippi pork roast are more delicious options for dinner that you can easily make in a crock pot!

Creamy Ranch Pork Chop Recipe

As a busy mom, I’m always on the hunt for recipes that one, don’t require a trip to the grocery store, and two, are super easy to make. This recipe checks both of those boxes with flying colors! Creamy ranch pork chops are not only delicious, but they’re also very simple to make. All you need to do is break out your slow cooker, add some pork chops, potatoes, ranch seasoning, a can of cream of chicken soup, and then you’re free to run all of your daily errands while it cooks! This recipe is a family-favorite and one that my kids request all the time. I know it will be a hit with your family as well!

These slow cooker creamy ranch pork chops are just too good to resist. The pork is absolutely incredible. It just peels apart and melts in your mouth! And the sauce?! I could go on and on about this sauce. So simple but so flavorful! It coats the pork chops perfectly. My kids are a little ranch-obsessed so this sauce is their favorite! I always catch my youngest licking it off her plate. With flavor this good, you might just want to lick your plate too. Let’s get cooking!

Ingredients You’ll Need

This recipe’s ingredients are as simple as it gets. It really only takes 4 ingredients to make, 5 if you count chopped parsley for garnish! I usually have all of these ingredients on hand which makes this one of my all-time favorite recipes for busy weeknights.
- Pork Chops: I used thick boneless pork chops here! (Bone-in pork chops also work.) Because thick pork chops need more time to cook, using a slow cooker to make them is perfect! You get all of the tender, smoky goodness that thick pork chops have to offer with easy, hands-off preparation!
- Potatoes: I went for medium-sized red potatoes, but you can use any kind of potato you want here, really. Yukon and baby gold potatoes are great options too!
- Cream of Chicken Soup: You can use canned cream of chicken soup or make it from scratch if you’re feeling ambitious! (It actually only takes a couple minutes to mix up and has the BEST flavor!)
- Dry Ranch Dressing Mix: Use your favorite packaged brand or make your own blend with my quick and easy recipe here!
- Parsley: (Optional) This is sprinkled on top for a tasty, aromatic garnish.
How to Make Creamy Ranch Pork Chops in a Slow Cooker

There’s really nothing to it! This is one of those recipes where you add all of your ingredients straight to your crock pot and then end up with a masterpiece 6 hours later. Since it’s basically a meal in itself, serve as-is or with steamed asparagus or cauliflower steaks!
1. Prep Slow Cooker: Spray your slow cooker with non-stick cooking spray.
2. Add Veggies and Pork Chops: Layer the potatoes (and baby carrots if used) on the bottom of the slow cooker. Lay pork chops on the top.
3. Mix Sauce Ingredients: In a medium bowl, mix together the soup and dry ranch packet. Pour on the top of the pork chops.
4. Cook: Cook on low for 6-7 hours and high for 4 hours. Use extra sauce as a gravy over the top of the potatoes and pork chops and sprinkle with parsley if desired.
Tips and Variations

Here are a few extra ways you can tweak the flavor and texture of this dish to your liking!

Adjust Consistency: The original recipe added ½ cup of milk but I have added it before and it was a little runny for my liking. Feel free to add in a little milk at a time if you are wanting a thinner sauce.

Making More Sauce: If you are doubling this recipe or wanting extra sauce to serve over things like mashed potatoes, I would suggest using 2 cans of cream of chicken and 2 packets of ranch.

Use Cream of Mushroom Soup: This recipe is great because you can swap out cream of chicken soup for cream of mushroom! It will give your pork chops a slightly more hearty flavor but they’re still so creamy and delicious!

Add More Vegetables: In your next batch, try adding baby carrots, celery, or chopped onion!

Use Chicken Instead: You can make this recipe 1:1 by swapping out pork chops for boneless, skinless chicken breasts.
Storing Leftovers

These crock pot ranch pork chops make the BEST leftovers. I like heating them up over the stove and serving them over rice or noodles for a hearty lunch!

In the Refrigerator: Store leftover pork chops and sauce in an airtight container for up to 3 days.

Note: When reheating your sauce, adding a splash of milk or chicken broth can help thin it out.
More Tried and True Slow Cooker Recipes

Using a crock pot is the best way to make hearty, satisfying meals at home with ease! You can use your crock pot to cook a variety of foods, including soups and stews, meats, and veggies. Here are a few of my favorite recipes that you’re definitely going to want to add to the dinner rotation. They’re so delicious and help to put some time back into your day with their hands-off prep! Your stomach will thank you. Find my full list of amazing crock pot recipes here.
Ingredients:

Spray your slow cooker with non stick cooking spray. Layer the potatoes (and baby carrots if used) on the bottom of the slow cooker. Lay pork chops on the top.

In a medium bowl, mix together the soup and dry ranch packet. Pour on the top of the pork chops.

Cook on low for 6-7 hours and high 4 hours. Use extra sauce as a gravy over the top of the potatoes and pork chop and sprinkle with parsley if desired.

Serves: 6

Calories321kcal (16%)Carbohydrates33g (11%)Protein26g (52%)Fat9g (14%)Saturated Fat3g (15%)Cholesterol64mg (21%)Sodium771mg (32%)Potassium1238mg (35%)Fiber5g (20%)Sugar1g (1%)Vitamin A93IU (2%)Vitamin C24mg (29%)Calcium77mg (8%)Iron8mg (44%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American
September 13, 2022
20-Minute Black Bean Soup
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

A super easy 20-minute black bean soup! This soup is hearty and filling and a great option for those wanting a vegetarian option! It’s made with black beans, a variety of veggies, and delicious seasonings for a savory soup with a hint of warm spice!

This hearty soup is one of my family’s favorites! It’s perfect for making as the temperatures start to cool down. You’ll have to serve it with some delicious homemade cornbread or dinner rolls for dipping!

Amazing Black Bean Soup Recipe

I’m getting antsy for fall to be here so I can break out all of my favorite soup recipes! To get you excited, today I am sharing with you my amazing 20-minute black bean soup! This soup is packed with amazing flavor and texture, whips up in a snap, and is vegetarian! If you’re a fan of hearty soups and stews, I’m sure this will quickly become a favorite of yours. It’s loaded with tons of black beans, corn, fire-roasted tomatoes, caramelized onion, and cilantro. It’s a hearty, satisfying soup for the cold fall and winter months.

This 20-minute black bean soup is super easy to make. Simply sauté the onions and garlic and stir in the rest of the ingredients. Then, all you have to do is let it simmer! It doesn’t get any easier than that! It’s a quick and easy meal to throw on the stove for weeknight dinners. For the ultimate experience, I recommend serving this soup with rolls or breadsticks for dipping! Don’t be surprised if this becomes a popular request for dinner. It’s so simple but so delicious!

A Reader’s Review

“I just made your Black Bean Soup for my lunch. It is so nice to find a delicious tasting vegan recipe. Thank you for sharing.”

Connie Poff

Ingredients for Black Bean Soup

This soup comes together with a lot of ingredients you probably already have in your pantry! It’s a great way to use up canned vegetables! For exact measurements, check out the recipe card below.
- Olive Oil: Used for sautéing the chopped onions and garlic in.
- Chopped Onion: Adds the best sweet but savory, caramelized flavor!
- Minced Garlic: You really can’t go wrong with garlic. It will give your entire pot of black bean soup the best savory taste.
- Canned Garlic Fire Roasted Diced Tomatoes: Adds texture and flavor that is deep and slightly smoky.
- Canned Black Beans: You’ll want these to be rinsed and drained before you add them in!
- Low-Sodium Vegetable Broth: Acts as the base of the black bean soup.
- Canned Diced Green Chiles: Adds the best flavor and hint of spice!
- Frozen Corn: You’ll want this to be thawed before you use it.
- Seasonings and Spices: I used cumin and chile powder! This combination is smoky and warm with a kick!
- Lime Juice: Use freshly-squeezed lime juice if you can!
- Chopped Cilantro: (Optional) Fresh cilantro works as a great garnish on top. It adds great aromatics and a pop of extra flavor!
How to Make Black Bean Soup

Black bean soup is a great option for a quick and easy dinner or last-minute potluck addition. It only takes 5 minutes of prep and then it’s off to the stove to simmer!
1. Blend: Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
2. Heat Olive Oil: Heat oil in a large dutch oven or pot.
3. Sauté Onion and Garlic: Stir in onion and sauté for 3-4 minutes. Add in garlic and cook for an additional minute.
4. Add Remaining Ingredients: Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.
5. Simmer: Bring to a simmer and cook for 10-15 minutes.
6. Add Seasonings and Garnish: Take off of the heat and stir in freshly-squeezed lime juice. Season with salt and pepper to taste. Serve immediately with fresh chopped cilantro.
Tips and Tricks

Just as easy as it is to make, black bean soup is super easy to customize! Here are a few simple ways you can switch up this tasty dish.

Adjust Consistency: If the soup is too thick add more broth. If you would like it thicker, puree some of the soup in a blender or food processor.

More Mix-Ins: I like using whatever leftover vegetables I have my fridge. Some tasty mix-ins to try are chopped squash or zucchini, chickpeas, potatoes, spinach, kale, celery, or carrots.

Serve With: Dinner rolls and breadsticks are my favorite, but any kind of crusty bread works! French bread and crostini are great choices, too.
Storing Leftovers

Black bean soup is great for leftovers and using as a meal plan!

In the Refrigerator: Store in an airtight container for 5-6 days.

In the Freezer: After your soup has cooled, transfer to a freezer bag and freeze for up to 1 month. Let thaw in the fridge overnight before reheating.

Reheating: Reheat over the stove on medium heat until warmed through, or in the microwave for 30 second intervals, stirring frequently.
More Amazing Vegetarian Soup Recipes

These are a few delicious soup recipes that even the carnivores in your family will enjoy! You won’t be able to resist their fresh and hearty flavor. They’re perfect for cool fall days!
Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.

Heat oil in a large dutch oven or pot.

Stir in onion and sauté for 3-4 minutes.

Add in garlic and cook for an additional minute.

Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.

Bring to a simmer and cook for 10-15 minutes.

If the soup is too thick add more broth. If you would like it thicker puree some of the soup in a blender or food processor.

Take off of the heat and stir in fresh squeeze lime juice.

Season with salt and pepper to taste.

Serve immediately with fresh chopped cilantro for serving.

Serves: 6

Calories64kcal (3%)Carbohydrates10g (3%)Protein1g (2%)Fat3g (5%)Saturated Fat1g (5%)Sodium32mg (1%)Potassium125mg (4%)Fiber2g (8%)Sugar1g (1%)Vitamin A49IU (1%)Vitamin C6mg (7%)Calcium12mg (1%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course, Soup

Cuisine American, Mexican
September 7, 2022
Easy Taco Casserole
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Easy taco casserole is beef, cheese, and tortilla chips layered up and loaded with rich flavor throughout. It is an easy-to-make, crowd-pleasing dinner that will be a hit with everyone!

Isn’t Mexican food so delicious?! We love it so much around our house! If you want to make some delicious side dishes to go with this casserole, then you should make this Mexican Rice, these homemade tortilla chips, and then end the night with Tres Leches for dessert!

Easy Taco Casserole Recipe

I was told about easy taco casserole by a friend who said that I just had to make it! Once I tried out this recipe, it quickly became a favorite! I loved it because it was so easy to throw together! I already had the ingredients on hand, and within 20 minutes, it was already in the oven!

On top of being easy, this taco casserole was absolutely delicious. It had perfect taco flavor, and I loved the crunch from the tortilla chips. Everyone loved it! There is really no end to how buildable and versatile this casserole is. My kids were content to keep it simple with just meat, cheese, and chips, while I layered it up with my favorite toppings. I added avocado, sour cream, cilantro, and chopped lettuce! It was a fun way to mix up a taco night!

Taco Casserole Ingredients

The base of these ingredients is so easy, and you probably already have most of them on hand! Check out the recipe card at the bottom of the post for exact measurements.
- Hamburger meat: Lean ground beef is best for less grease and tender meat.
- Onion: You combine this with the meat to cook, which infuses a lot of flavors.
- Tomato Soup: This is what you will simmer the meat in.
- Water: The water helps cook the meat and incorporate seasonings.
- Taco Seasoning: You can make your own homemade taco seasoning with this recipe or packaged seasoning works well with these tacos too.
- Tortilla Chips: Adds a crunch to the casserole. Make them at home in the air fryer with this recipe!
- Grated Mexican Cheese: Helps bind the casserole together and gives great flavor!
- Toppings: Lettuce, cilantro, avocado, tomatoes, olives, and anything else that you love!
How to Make a Taco Casserole

This taco casserole is so easy to make. And I love that I can make it ahead of time and freeze it for later! See the tips below on how to store it and freeze it for later.
1. Brown the Meat: Brown the ground beef with the onion in a skillet. Add the tomato soup and taco seasoning with one can of water.
2. Layer: Break up tortilla chips. Layer chips, hamburger mix, and cheese in a 9 x 13 baking dish. Repeat layers ending with cheese.
3. Bake: Bake for 15-20 minutes at 350 degrees Fahrenheit.
4. Add Toppings: Serve with favorite toppings like sour cream, lettuce, green onions, and black olives!
Topping and Variations

The great thing about this taco casserole recipe is that it leaves room for you to make it unique for you and your family! Let me know what your favorite version is!

Protein: Try it with ground turkey, ground chicken, shredded chicken, shredded pork, or finely sliced steak (sirloin, flank steak, or skirt steak is best).

Cheese: Pepper jack is awesome in this casserole, but any of your favorite cheeses will work. I encourage you to use freshly grated cheese. It works better for melting because pre-shredded cheese is often coated with preservatives that keep it from melting properly.

Chips: For more flavor, try Doritos or Fritos instead of the tortilla chips. Or, if you plan to freeze or make ahead, try flour or corn tortillas instead of chips.

Layers: Refried beans, guacamole, salsa, black or pinto beans, rice, or tater tots all make great layer additions or substitutions.

Optional Garnish: Cherry tomatoes, green onion, cilantro, sour cream, sliced avocado, serrano peppers, red bell peppers, pico de gallo, sliced olives, or diced jalapenos.
Storing Your Casserole

One thing I do to save myself time when making this easy taco casserole is to make and freeze the meat mixture ahead of time. (It will last for up to 3 months in the freezer.) Then, I can just thaw out the meat, throw together the other layers, and have the entire thing heating in the oven in minutes! This will also prevent any sogginess in your chips that would happen from storing the casserole already layered.

To Store AFTER Baking: Let cool, then place in an airtight container, refrigerate, and use within 3-4 days.

Make and Take: Make in a foil pan if planning to deliver to a friend or family member. This way, they can just dispose of the pan when they are done enjoying the meal. Write the baking directions on the top of the foil pan for them, so they have heating directions handy.
More Recipes for Taco Night!

Taco night is a favorite at our house. We have it so often that we can’t just leave it to Taco Tuesday! Check out some more f these favorite recipes that we love to rotate into out meals on a weekly basis!
Add Toppings

Serve with favorite toppings like sour cream, lettuce, green onions, or black olives.

Updated Post On: September 7, 2022
Originally Posted on: July 31, 2012

Serves: 6

Calories401kcal (20%)Carbohydrates19g (6%)Protein23g (46%)Fat26g (40%)Saturated Fat12g (60%)Polyunsaturated Fat1gMonounsaturated Fat10gTrans Fat1gCholesterol89mg (30%)Sodium940mg (39%)Potassium602mg (17%)Fiber3g (12%)Sugar6g (7%)Vitamin A985IU (20%)Vitamin C11mg (13%)Calcium301mg (30%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine Mexican

Keyword taco casserole, taco casserole recipe
September 7, 2022
Turkey Stuffed Peppers
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Turkey stuffed peppers combine ground turkey, tons of vegetables, and pepper jack cheese into a satisfying and healthy low-carb meal. Jumpstart your healthy eating habits with these oh-so-delicious stuffed peppers!

Even though these stuffed peppers are so healthy and low-carb, they taste like comfort food! If you’re looking for more amazing keto-friendly dinners you can whip up in a snap, try these stuffed avocados or poblano peppers!

Turkey Stuffed Peppers Recipe

I’m always looking for easy meals that are packed with flavor, but finding low-carb options is a huge bonus when I’m really trying to watch what I eat. These stuffed peppers are very similar to my air fryer stuffed peppers, but that recipe uses ground beef and rice along with all the other ingredients. I do find that adding rice or quinoa to a stuffed pepper makes it more filling, but I also know a lot of people are searching for grain-free or low-carb recipes. That’s why I wanted to create a stuffed pepper recipe that was basically meat, cheese, and veggies.

But don’t let the simplicity of these turkey stuffed peppers fool you! These little bites of heaven are filled with so much flavor! They’re cheesy and meaty with savory garlic and caramelized onion in each bite. This makes it one of my favorite things to throw together on busy weeknights! You’re going to love them. Especially if you’re looking for quick, easy, and inexpensive meals that you can work into your diet! Find more low-carb, keto-friendly meal ideas here.

A Reader’s Review

“I just made some Stuffed Turkey Peppers and they turned out so delicious! Thank you for creating this yummy low carb option!”

Stacy

Ingredients for Turkey Stuffed Peppers

You only need a handful of simple ingredients to make these tasty stuffed peppers. This recipe is great for using up any leftover veggies you might have in the fridge. Feel free to customize your stuffing with all of your favorite mix-ins! See my tips section below for more ideas.
- Whole Bell Peppers: Any color works! You can also use poblano peppers, mushrooms, or halved avocados as a substitute.
- Olive Oil: Used for cooking your ground turkey.
- Ground Turkey: I like using dark meat because it’s more flavorful, but white turkey meat works, too!
- Yellow Onion: Adds a delicious, caramelized savory flavor to the stuffing.
- Garlic: You really can’t go wrong with minced garlic. It packs each bite with so much flavor!
- Zucchini: This recipe is great for using up your summer zucchini. It adds the most delicious flavor and texture to the pepper stuffing!
- Diced Tomatoes: Add sweet flavor and make the filling saucy.
- Salt: Enhances the overall flavor of your turkey stuffed peppers!
- Pepper Jack Cheese: The hint of spice that pepper jack cheese has compliments the other flavors in this dish perfectly! You can also use more mild types like cheddar or mozzarella cheese.
How to Make Turkey Stuffed Peppers

This recipe is so quick and easy! Ground turkey stuffed peppers are perfect for meal planning and great to pack in work lunches throughout the week! Since it’s packed with protein and low in carbs, it’s a lunch that you can feel great about eating.
1. Prepare Peppers: To prepare the peppers, slice the tops off and remove any veins or seeds inside. Do not discard tops as you will use any remaining pepper attached to the stem.
2. Pre-Bake: Add peppers to a casserole or baking dish, fill with about ½ inch of water, cover with aluminum foil, and bake in a 425 F oven for 20 minutes in order to steam, or parbake, the peppers until they become tender.
3. Cook Filling: While the peppers are steaming, cook the ground turkey, onion, garlic, and any remaining pepper from the stem piece (dice in a large saute pan over medium-high heat until the meat is crumbly, about 10-15 minutes. Add the diced zucchini and allow to cook for 1-2 minutes. Stir in the tomatoes. Add salt to taste. Remove from heat.
4. Fill Peppers: Once peppers are done, remove from oven, discard water, and return peppers to casserole dish. Fill each pepper cavity with the ground turkey mixture until all of the peppers have been evenly filled. Top with pepper jack cheese. If making ahead, store in airtight container in the refrigerator until ready to heat and serve.
5. Heat and Serve: Return peppers to oven and cook until heated through and cheese has melted. This should only take a few minutes.
Tips and Variations

Dishes like these are great because you can customize them with all of your favorite fillings, seasonings, and spices! I’ve added a few of my favorite tips and variations below to get you started.

Using Different Meat: I prefer to use ground dark meat turkey because it has more flavor, but you can also use ground white meat. Instead of using ground meat at all, you can also use diced cooked turkey and add it to the mixture after the vegetables have sauteed for a bit. That would be a great option if you’re looking for a post-holiday leftover turkey recipe. Similarly, you can swap in other things you have on hand! Ground beef, sausage, or even shredded chicken work just as well.

Add More Vegetables: You can also change up the vegetables you add to your stuffed peppers. Instead of tomatoes you could add some baked butternut squash and sage – both of which go fantastic with turkey.

Extra Seasonings: One of my favorite ways to customize the flavor of my turkey filling is to add in different seasonings! Taco seasoning, Cajun seasoning, blackened seasoning, and chili seasoning are just a few of my many favorites in rotation.
How Long Do Leftover Stuffed Peppers Last?

Make sure you keep your leftovers- turkey stuffed peppers make great lunches for you and the kids!

In the Refrigerator: Store any leftover turkey stuffed peppers in an airtight container for up to 4 days.

In the Freezer: While I don’t recommend freezing the bell peppers themselves, you can freeze the stuffing in a freezer bag for 2-3 months. Thaw in the fridge overnight before reheating.

Reheating: You can reheat your leftover peppers in the oven at 350 degrees F for 10-15 minutes or until warmed through. You can also pop them in the air fryer for 2-3 minutes at 360 degrees F.
More Healthy and Delicious Stuffed Pepper Recipes

There’s something about stuffed peppers that is just so addictive. The crunch of the pepper combined with melty cheese and perfectly seasoned meat is the absolute best! I’ve rounded up a few more easy and delicious stuffed pepper recipes that you’ve got to add to your dinner lineup! The whole family is going to love them.
To prepare the peppers, slice the tops off and remove any veins or seeds inside. Do not discard tops as you will use any remaining pepper attached to the stem.

Add peppers to a casserole dish, fill with about ½ inch of water, cover with aluminum foil, and bake in a 425 F oven for 20 minutes in order to steam, or parbake, the peppers.

While the peppers are steaming, cook the ground turkey, onion, garlic, and any remaining pepper from the stem piece (dicein a large saute pan over medium high heat until the meat is crumbly, about 10-15 minutes. Add the diced zucchini and allow to cook for 1-2 minutes. Stir in the tomatoes. Add salt to taste. Remove from heat.

Once peppers are done, remove from oven, discard water, and return peppers to casserole dish. Fill each pepper cavity with the ground turkey filling until all of the peppers have been evenly filled. Top with pepper jack cheese. If making ahead, store in airtight container in the refrigerator until ready to heat and serve.

Return peppers to oven and cook until heated through and cheese has melted. This should only take a few minutes.

Originally posted on January 18, 2019
Updated on September 2, 2022

Serves: 4

Calories332kcal (17%)Carbohydrates15g (5%)Protein36g (72%)Fat15g (23%)Saturated Fat6g (30%)Cholesterol87mg (29%)Sodium373mg (16%)Potassium956mg (27%)Fiber4g (16%)Sugar9g (10%)Vitamin A4192IU (84%)Vitamin C172mg (208%)Calcium265mg (27%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American, Mexican
September 2, 2022