(Originally published as Chicken Fajita Quinoa Bake {No Pre-Cooking!} on March 6, 2014. Updated photos, text and tips.)

This Recipe Is:   •  Make Ahead  •  Gluten Free  •

This is how a family-favorite, restaurant-quality fajita dinner can actually happen, on even the busiest of nights.

And you’re the hero who delivers piping-hot chicken fajitas to the table, deliciously nestled in a cozy casserole dish. (No tortillas or messy jamming-the-fillings-into-a-wrap needed.)

And yep … you make it look easy! Because it IS!

The 3 Reasons You’ll LOVE This Chicken Fajita Casserole Recipe!

✔ Reason 1: It’s Crazy-Delicious!

I mean … chicken fajitas. Yum. Of course, that involves:

• succulent, juicy chicken strips
• crisp-tender onions and bell peppers
• … all tossed in a super-simple but super-yummy blend of Mexican fajita spices

But then it gets even better. All that fajita-y goodness is perched on top of a glorious layer of:

• salsa-flavored black beans and whole grains (Surprise – we’re substituting quinoa for boring ol’ rice – and you’ll be so glad we did!)

It’s fabulous straight outta the pan, or you can melt cheese on top, or you can toss on some traditional fajita toppings … whatever you feel like.

Yum yum and YUM!

✔ Reason 2: It’s So Darn EASY (Cheater Alert!)

Like I mentioned before, this meal can happen on even busy, busy weeknights. And you won’t even break a sweat as you flex your dinner-hero muscles and whip this up in a twinkling.

It calls on a couple of my favorite, speedy cheats: mix stuff up right in the pan, and don’t pre-cook anything you don’t have to.

That’s right. You don’t even have to pre-cook the quinoa, because it cooks merrily along with the rest of the casserole in the oven.

And you mix your casserole’s base layer right in your baking dish, instead of dirtying an additional bowl.

Oh! And you can either (1) prep it partially ahead or even (2) {woot woot!!} make it entirely ahead of time and quickly re-warm it whenever dinnertime happens to actually happen.

✔ Reason 3: It’s So Nutritious, Too!

Yep. As if you weren’t feeling fantastic enough already, serving up fajitas everybody loves, in the blink of an easy-peasy eye!

Well, you’re gonna feel even better because all that deliciousness your entire family is raving about (and stuffing in their mouths) is actually GOOD for them, too!

Lean chicken, loads of fajita veggies, black beans, PLUS protein- and fiber-packed quinoa!

With all of its nutritious upgrades, quinoa is a great choice to replace the rice you often find in typical, old-school Mexican chicken casseroles. (We use it as a starting base in other casseroles, too – like our Comforting Stuffed Pepper Casserole and our Italian Stuffed Zucchini Boats Casserole.) It works beautifully and adds such a wonderful nutrition boost!

You might also notice that some of the other Mexican chicken bake recipes out there involve calorie-laden ingredients like cream cheese, cream of chicken soup, or layers of tortilla chips. But that’s certainly not a healthy way to go, and mostly doesn’t fit with the fajita concept here, anyway. Simple ingredients are all you need in this family favorite, trust me!

So, yeah. You’re gonna feel great about this for ALLLLLL the reasons.

Ya ready??? Ok then! Let’s tackle this incredible fajita casserole recipe …

How to Make Your Easy Mexican Chicken Casserole

Another great thing about this recipe (as if it wasn’t great enough already) is that many of the ingredients you need are shelf-stable.

So you can keep most of it on hand, ready to toss together a cozy, comforting dinner with just a quick trip to grab some chicken and fresh produce. (Making it even easier to be a family Dinner Hero, with only the tiniest smidge of effort!)

Ingredient Prep

Start by slicing your peppers and onion into fajita-sized strips.

You should end up with about 1½ cups of each pepper (3 cups of peppers total), and 1¾ – 2 cups of onion strips. But it’s pretty hard to shove veggie strips into a 1-cup measure, and you truly don’t have to be THAT precise. As long as you’re more or less in the ballpark, the amount should be just fine.

Similarly, slice your chicken breasts (or tenders) into fajita-sized, thin strips.

If you’re using tenders, it’s not strictly necessary to cut them down thinner, if you’re in a hurry. But if you have the time, I recommend cutting tenders (especially the larger ones) in half lengthwise. That creates thinner strips, with more surface area to be coated in the delicious fajita spices.

When you’re ready to cook, here’s all you do …

Step #1

Preheat your oven to 400°F.

This hardly even counts as a step! Easy so far, right?!?

Step #2

Now here’s where the big cheater moves come in. Remember I told you about these?

You get to skip an ENTIRE cooking step! I know, right!?!? How cool is that!?!

You don’t have to pre-cook the quinoa!

And you don’t need an extra bowl here, either. Simply mix up your salsa, black beans, chicken broth, and quinoa right in a 9×13 baking dish. (I like to coat it with cooking spray first.)

The Magic of NOT Pre-Cooking Your Quinoa

When it first occurred to me to try cooking quinoa this way (back 10 or 11 years ago), I wondered if it would actually work. And why (if it did work) I hadn’t come across more recipes that used this {magical} method.

It seems so logical, right? If you can bake pasta without pre-cooking it (hint hint … try our 5-Ingredient Pizza Pasta Bake!) well, then why couldn’t quinoa work the same way? (These are the kinds of questions that keep food bloggers awake at night.)

If you follow THK, you know we did a big ol’ post about all the ins and outs of cooking quinoa. So, I’ve done a fair amount of research and testing when it comes to my pal, quinoa.

Still, I was so excited about the no-pre-cooking idea. Why hadn’t I seen this before? (Why, oh why, hadn’t I tried it before???) After all – you, my THK friends, know that I loooooove to skip steps if it gets a delicious dinner on the table even faster!

So I gave it a try. (I mean … what better way to see what would happen?)

I was actually shocked (and ridiculously excited) to find that … IT WORKED! Like a charm, actually! Truly like MAGIC!

Step #3

Ok, so once you’re done being crazy-excited about how easy the base layer is … it’s on to the also-easy step of adding BIG fajita flavor to your chicken and vegetables.

All you have to do here is toss your strips of peppers, onion and chicken with a bit of oil, and a super-simple seasoning combo of chili powder, cumin, garlic powder and salt.

Nothing fancy, but I promise it is so flavorful and soooooo good!

Then, you just spoon that fajita-seasoned chicken mixture over the quinoa mixture that’s waiting in your baking dish.

And it’s ready to pop in the oven!

Step #4

Bake your Fajita Chicken Casserole (covered with foil) for about 40-50 minutes.

The exact cooking time will depend on the thickness of your chicken and peppers, and on your brand of quinoa.

Basically, you’re looking for your chicken to be cooked through, for your veggies to be crisp-tender, for the liquid to be mostly absorbed, and for your quinoa to be done.

Checking Your Quinoa for Doneness

Quinoa’s perfectly cooked when most of it no longer looks like tightly closed white dots, but instead is tender with lots of visible quinoa “tails.”

In addition, although the base layer of your casserole may still be a little loose (it thickens some upon standing), you don’t want it to be really wet.

If you look closely at the picture above, you’ll see that only a few quinoa tails have appeared, and it’s still pretty brothy.

It’ll be ok at this stage, but I’d really recommend giving it a few more minutes in the oven for total “Casserole PERFECTION”!

Then, all that’s left to do is carry it to the table!

And looky there … see all those eager, smiling faces, as your family cheers and happily grabs their forks? Uh-huh. You did that. You made this dinner moment happen!

(And you don’t have to admit how easy it actually was. Bask in the praise, my friend. The glory is yours!)

How to Serve This Mexican Casserole Recipe

This recipe is, at its core, basically just chicken fajitas, reinvented in casserole form.

So, it makes sense to serve it up with your family’s favorite fajita toppings.

The usual suspects are shredded lettuce, chopped fresh cilantro, maybe even some chopped tomatoes or a squeeze of lime juice. Black olives, sliced green onions and canned green chiles could work, too. And I’d definitely vote for guacamole or chopped avocados. Salsa or hot sauce, if you’d like. Oooooh … how about some sour cream and cheddar cheese? (YES!)

Cheesy Options

You can certainly opt to simply offer shredded cheese at the table, and everyone can sprinkle on their own.

But for maximum, ooey-gooey-cheesy WOW factor, I like to sprinkle a little cheese on top of the finished casserole as it comes out of the oven, and then pop the baking dish back in, just long enough for the cheese to get melty.

You can run it under the broiler, too, if you want that browned-and-bubbled vibe. Mmmmmm … gooey cheese!

And what about side dishes?

Well, honestly, this Mexican Chicken Fajita Casserole is truly a complete meal-in-one.

At Mexican restaurants, classic fajitas are normally served with a side of refried beans and Mexican rice. But we’ve already worked black beans into the casserole, and we’ve got quinoa standing in for the rice … so there’s honestly no need to fuss with side dishes. And you can totally skip the flour tortillas, of course. Simple, simple!

But if you’d like to create an all-out Mexican fiesta (hey hey … like for a Cinco de Mayo feast!), I absolutely recommend this Mexican Street Corn Salad or this Corn Salsa (which doubles as a side salad).

You can be an absolute Dinner Hero, without even making a side dish, though. Really!

Bottom line: this fajita bake is always such an easy dinner and always, always so crazy-good!

Like I said, this recipe has been a fan favorite at my house for nearly a decade. (And always a great option on a busy weeknight!)

It’s the kind of meal where you keep scooping a tiny bit more onto your plate … and then just a tiny smidgen more … and then maybe just a little …

Because it’s too good to stop eating.

And I always feel fantastic knowing that I made a dinner my family enjoys this much, without fussing or stressing at all. Knowing that they truly love it … and that it’s also extra nutritious and good for them, too.

Whenever I make it, I feel like I’m winning on all fronts.

As dinner recipes go, this one’s a serious hero-maker. For oh-so-many reasons.

I hope you’re a Dinner Hero tonight, too, my friend! Enjoy!

~ by Shelley

Mexican Chicken Fajita Casserole

The family-pleasing flavors of chicken fajitas, in a simple baked casserole! So easy, so delicious … a favorite for nearly a decade!

• Make Ahead • Gluten Free •

4.91 from 10 votes

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Yield: 13 cups (8 servings)

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Ingredients

 

US CustomaryMetric

• 1 (16-ounce) jar of your favorite thick and chunky salsa (see note)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
• 1 cup uncooked quinoa (rinsed if needed – see note)
• 1 red pepper, cut into strips (to equal about 1½ cups)
• 1 green pepper, cut into strips (to equal about 1½ cups)
• ½ of a large sweet onion, cut into strips (to equal about 1¾ – 2 cups)
• 1 pound chicken breasts, cut into strips, or 1 pound chicken tenders (see note)
• 1 tablespoon olive oil
• 3 teaspoons chili powder
• 2½ teaspoons ground cumin
• 2 teaspoons garlic powder
• 1½ teaspoons kosher salt
• optional toppings for serving: shredded reduced-fat cheese, shredded lettuce, reduced-fat sour cream, avocados or guacamole, chopped cilantro or green onions, hot sauce such as Tapatío

Instructions

 

• Preheat oven to 400 °F.
  
• Mix salsa, black beans, chicken broth, and quinoa in a 9×13 baking dish coated with cooking spray.
  
• In a large bowl, combine peppers, onion, chicken, oil, and seasonings until thoroughly combined. Spoon pepper mixture over quinoa mixture in baking dish.
  
• Cover tightly with foil and bake for 40-50 minutes (depending on thickness of your chicken and peppers and your brand of quinoa), or until chicken is cooked through, veggies are crisp-tender, and quinoa is done (as shown in the photo in the article above, the quinoa will no longer look like tightly closed white dots but will instead be tender and you'll see lots of quinoa "tails").
  
• Serve with desired toppings.
  

Notes

Salsa: We generally use a thick and chunky salsa for this recipe, but have also tested it with looser, less thick varieties. Either will work fine, so feel free to use whatever you have on hand. However, less chunky salsa will result in a runnier, looser casserole (which is still perfectly delicious). Either way, the casserole will thicken slightly upon standing.

Quinoa: If your quinoa is not pre-rinsed, then before you add it to the casserole, you will need to rinse it in a sieve, swishing it with your fingers until the water runs clear. We always look for pre-rinsed brands to save that step.

Chicken breasts or tenders: Even when using chicken tenders, we often still cut larger tenders in half lengthwise to create thinner, fajita-like strips with more surface area to be coated with the delicious fajita spices. If you’re in a hurry, though, you can use the tenders whole, although the meat won’t be as well coated in the spice mixture. Also, if using tenders, be sure that your butcher has done a good job removing the little white nub of tendon from the end of each tender. If not, you can cut that off. We generally find, however, that there’s no need to worry about removing the white wisp of tendon that extends all the way down through the tender, as it generally becomes unnoticeable after cooking.

Make-ahead tips: This casserole can be made completely ahead of time, and then portions can be reheated later as needed for quick meals or meal prep. The baked (and cooled) casserole will keep, covered, in the fridge for at least three days. Just be sure to reheat portions gently, so that you don’t overcook the chicken. We generally use the microwave, re-heating each portion just until warmed through, and then adding our toppings.

Nutrition

Serving: 1½ heaping cups (excluding toppings) | Calories: 314 | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 4g | Cholesterol: 48mg | Carbohydrates: 38g | Fiber: 9g | Sugar: 6g | Protein: 28g

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Main Dishes

Cuisine: American

Diet: Gluten Free

Author: Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Tried this recipe?We’d LOVE to hear … please leave a star-rating!

The post Mexican Chicken Fajita Casserole appeared first on Two Healthy Kitchens.

This Recipe:   •  Can Be Made Ahead  •  Takes Just Over 30 Minutes •

There’s a reason that Rasta Pasta is sweeping the globe, and has even inspired an award-winning Colorado restaurant featured on Food Network.

This stuff is GOOD. And addictive. It’s edgy yet comforting … calm and creamy, yet punchy and zingy.

Ingenious and awesome.

But Exactly What IS Rasta Pasta?

Basically, it’s the delicious crossroads where spicy Jamaican jerk chicken and veggies meet up with a cozy bowl of creamy, alfredo-y pasta.

Variations and unique interpretations abound. Some sauces are less alfredo-creamy, and some versions use coconut milk or swap out the chicken for another protein like shrimp, or even a vegetarian option.

But overall, our interpretation here is fairly typical in terms of flavors. (With some easy, nutritious upgrades, of course)! We’re talkin’ …

• Perfectly al dente pasta
• Red, yellow and green peppers (which mirror the vivid colors in the Rastafari flag)
• Tender, juicy Jamaican jerk chicken strips
• All scrumptiously bathed in a lightly jerk-spiced cream sauce

Ahhhh yes … now you see what I mean by ingenious. This stuff is just alllll kinds of fantastic!

So, Does Rasta Pasta Actually Come From Jamaica?

Rasta Pasta really can trace its origin back to Jamaica.

Local Jamaican lore steadfastly attributes its creation to Chef Lorraine Washington in the town of Negril, on the island’s scenic western coast.

One Jamaican newspaper, The Gleaner, explains that Chef Wahington put together the pasta dish to feed hungry construction workers at Negril’s Paradise Yard Restaurant, back in 1985.

As the legend goes … the recipe’s vibrant green, yellow and red colors prompted one of the workers to christen Washington’s creation “Rasta Pasta” in a nod to the Rastafari flag. And, since Washington first made her soon-to-be-famous dish with fettuccine (instead of the now-common penne), those enthusiastic diners ran with the rasta theme even further … pointing out that the strings of pasta looked like Rastafari dreadlocks!

The bottom line: Chef Washington’s inventive Jamaican pasta recipe was one great big HIT. Washington put it on her restaurant menu, and a new foodie obsession was born!

Why Our Version Is the One That’ll Steal Your Heart

With so many different variations of Jamaican Rasta Pasta for you to try, why is this THE ONE? Glad you asked!

✔ Just One Pot, Friends!

Other recipes out there involve multiple cooking processes … like separately cooking the pasta, roasting or sauteeing the veggies, and cooking the jerk chicken. (I’ve seen one Rasta Pasta recipe with 15 steps. WHOA!)

That just feels like a lot of separate pots, pans, and cooking methods happening, in order to pull a supposedly “quick” dinner together. Lots of dishes to wash. Lots of things to coordinate at the hectic dinner hour (when you’re probably helping with homework or simultaneously doing laundry or paying bills … or … or … or … all.the.things …).

I’m a devoted, raving fan when it comes to one-pot pasta recipes. So darn easy!

(Pssssst … if you’re in the fan club, too, definitely also check out my recipes for One-Pot Creamy Cajun Shrimp Pasta and for One-Pot Whole-Wheat Pasta with Asparagus, Peas and Parmesan, or even our “almost-pasta” recipe for Cheesy BLT Pierogi Skillet!)

✔ And It’s Healthier, Too!

Lots of other Rasta Pasta recipes automatically reach for heavy cream – maybe 3/4 cup or more – in order to create that velvety, spiced alfredo sauce.

But as the Kitchn explains, the one-pot cooking method brilliantly creates a base for creamy sauces, since it retains the starch that the pasta releases during cooking. The starch in your pasta water acts as a thickener and a binding agent. It’s the perfect building block for a cream sauce … without the typical, naughty calories and fats!

Some nonfat milk and just a dab of reduced-fat cream cheese are all you need to elevate the cooking liquid to a velvety, alfredo-esque sauce mixture. (Plus, we stir in the common Rasta Pasta ingredient of parmesan cheese.)

So, yeah. There’s A LOT to love here!!

Now let’s get to the action … and actually make this glorious concoction …

How to Make This Easy Rasta Pasta Recipe

Ingredient Prep

There isn’t much prep work to be done (yay … easy!) – mostly just slicing up some veggies and chicken.

But, here’s the important thing: Some of the cooking steps of this recipe happen pretty quickly, so you’ll want to have all your ingredients prepped, measured and ready, before you fire up your stove to start cooking. (This is known as mise en place.)

As you’re cutting your peppers, think of fajita-size, thin slices.

Similarly, for the chicken breasts, you want bite-sized strips about 1/2-inch thick and 3 inches long.

Once you’ve got all your ingredients ready, it’s time to bring this delicious dinner together!

Step #1

The first layer of Rasta flavors happens with the chicken.

You evenly sprinkle your chicken with 2 teaspoons of the Jamaican jerk seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.

NOTE that this is NOT all of the seasonings. You’re reserving some of the seasonings to add a second layer of jerk flavors to the pasta in Step #3!

Give the chicken a toss so that the strips are coated thoroughly and evenly with the spice mixture.

Step #2

Heat a tablespoon of oil in a nonstick, large skillet over medium-high heat.

Add the chicken strips to your pan, giving them a frequent stir so they cook evenly.

You want to cook your chicken until it’s just barely done (which should take about 4 minutes).

The key here is “just barely done.”

The chicken strips will continue to cook a little through residual heat while they’re covered and set aside, as you’re cooking the pasta. And they’ll also cook a bit further when you add them back into the pasta pan to finish the dish.

So right now, you want them to be just done or even very slightly under-done. That way, they’ll be perfectly tender and not overcooked when you serve the final dish.

Scoop your perfectly cooked chicken out of the skillet and keep it warm, off to the side. A plate that’s lightly covered with foil works great.

Step #3

Next, add your pasta to the skillet and top it with your pepper strips, green onions and garlic.

It’s important that the pasta goes in first, so it’s submerged under the veggies.

Now, remember the extra jerk seasoning, salt, and pepper you had left over, after you seasoned your chicken? This is where the extra seasonings come in, so you’re layering Jamaican jerk flavors all through the dish. (Yum!) Sprinkle them evenly over top of your pasta and veggies.

Then pour the chicken broth and milk into the skillet.

Stir everything just slightly, to combine it all a little bit and separate the pieces of pasta. BUT try really hard to keep the pasta at the bottom, submerged in the liquids. That’s key to getting properly cooked pasta in a one-pot pasta recipe like this one.

Cover the skillet and turn up the heat to bring your Rasta-inspired pot of deliciousness to a boil (this usually takes about 5-7 minutes on my stove).

Step #4

Once you’ve got it boiling, reduce the heat back down to about a medium-low or medium heat. You want to maintain a lively simmer, but NOT a hard, full, rolling boil.

Take a peek at your creation every so often, to be sure it’s not boiling too fiercely, and adjust the heat if you need to.

And, every so often, give it all a stir, remembering to keep the pasta as submerged as possible, with the veggies mostly on top.

The precise cook time depends on your brand of pasta. But for perfectly al dente penne, you’re looking at about 13-14 minutes (for whole-wheat pastas).

Step #5

Mmmmmmm … now we get into the creamy, alfredo-y, cheese-y stage. YES! This is where it really gets good!

Just a little cheesiness goes a long way, without piling on too many extra calories or too much unwanted saturated fat. No heavy cream (or even half-and-half) needed at all!

Stir in your parmesan cheese and just 2 tablespoons of the cream cheese until the cream cheese is melted and it’s all melded into a smooth sauce.

Step #6

Stir your chicken (plus any juices that have accumulated on the plate) back into the skillet full of pasta and veggies.

Cook it just briefly, only until the chicken is re-warmed and fully cooked.

Your Rasta Pasta will continue to thicken a bit upon standing, so it’s ok at this point if it still seems a tad runnier than you’re shooting for.

Also, before you take your skillet off the heat, it’s the perfect time to give your dinner a taste, so you can adjust it exactly the way you like.

Adjusting the Flavors and Spiciness of This Jamaican Jerk Chicken Pasta

It’s easy to tweak this Rasta Pasta recipe so the flavors are precisely what you and your own family prefer, whether that’s more boldly spicy … or more mild, rich and creamy.

Here are some tips:

• Tip 1: Spice It Up

You can definitely add more jerk seasoning if you’d like your Rasta Pasta to be kickier, with more of a bold Jamaican spin on your creamy pasta dish.

I’ve written the basic recipe so it has the signature kick you’d expect from a jerk chicken dish, but isn’t TOO spicy – and should be acceptable to most families and tastes.

But you can definitely dial up the heat!

In fact, we’ve actually used as much as 2 tablespoons of jerk seasoning for a nice kick – so there’s a lot of room for you to vary the heat here.

Alternately, if your family can’t all agree on how much kick they like, you can simply pass the bottle of jerk seasoning ’round the table, and let each person customize their own.

• Tip 2: Adjust the Salt

You may also need to add a pinch of salt, since various brands of jerk seasoning have different amounts of salt in them.

This recipe was extensively tested with McCormick’s Perfect Pinch Caribbean Jerk Seasoning, since I figure McCormick spices are fairly accessible to most American grocery shoppers.

• Tip 3: Make It Creamier

Lastly, if you stirred in just 2 tablespoons of cream cheese earlier in the recipe, now’s when you can opt to add one more tablespoon (for 3 tablespoons total).

Adding the third tablespoon will make your Rasta Pasta a bit more creamy and alfredo-y. And, it slightly softens and mutes the heat level, if you find that the jerk seasoning is actually too punchy for you.

How to Serve Your Rasta Pasta

Garnishes

I like to sprinkle an extra cascade of parmesan on top of my skillet meal, and toss on some sliced green onions for a nice pop of color.

But that’s totally optional, and your Rasta Pasta will be 100% delicious and awesome if you skip the garnishes and just dive straight on in there!

Side Dish Ideas

This one-pot skillet dinner is really a complete meal, all in one easy pan. You’ve got protein, whole grains and lots of veggies … you really don’t need anything else if it’s a busy night and you wanna keep things simple.

But, if you’d like to set out a couple extra sides, I’d recommend:

• a crisp green salad
• a vibrant mix of other veggies that won’t compete with the jerk flavors in your pasta
• or a refreshing fruit salad to serve as a sweet counterpoint.

Try one of these delicious ideas …

Oven Roasted Vegetables Medley

Grape Salad with Cream Cheese-Vanilla Dressing

Spinach Salad with Apple, Cheddar and Smoked Almonds

Now, there’s no need to book a trip to Jamaica, just to find yourself some amazing Rasta Pasta. (Although, hey, I’m sure not gonna stop you if you can make a Jamaican getaway happen!)

For sure … this recipe is about the easiest way to get some creamy jerk chicken pasta in your life ASAP.

With just one pot and such an improved nutritional profile, this recipe has everything that makes Rasta Pasta an enduring fan favorite. Plus, everything that’ll make you feel terrific about making it at home, for your own family, too!

~ by Shelley

Rasta Pasta Recipe (One Pot!)

Rasta Pasta combines tender Jamaican jerk chicken with Rasta-colored peppers in a creamy pasta sauce. Our version is healthier and super easy … all in just one pot!

• Can Be Made Ahead • Takes Just Over 30 Minutes •

5 from 13 votes

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Prep Time: 8 minutes minutes

Cook Time: 27 minutes minutes

Total Time: 35 minutes minutes

Yield: 9 cups

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Ingredients

 

US CustomaryMetric

• 1 pound boneless, skinless chicken breasts, cut into thin strips about 3" long x ½" thick
• 3½ teaspoons jerk seasoning, divided (see note)
• 1¼ teaspoons kosher salt, divided
• ¼ teaspoon black pepper, divided
• 1 tablespoon olive oil
• 8 ounces penne pasta (preferably whole wheat)
• 1 medium green pepper, thinly sliced (to equal about 1½ cups)
• 1 medium red pepper, thinly sliced (to equal about 1½ cups)
• 1 medium yellow pepper, thinly sliced (to equal about 1½ cups)
• ⅓ cup thinly sliced green onions (plus more for garnish, if desired)
• 1 teaspoon minced garlic
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
• 1¾ cups nonfat milk
• ¼ cup grated parmesan cheese (plus more for garnish, if desired)
• 2-3 tablespoons reduced-fat cream cheese (Neufchâtel cheese) (see note)

Instructions

 

Some steps of this recipe proceed rapidly, so it's best to have all your ingredients prepped and ready by the stove before you begin cooking.

—–

• Sprinkle chicken strips with 2 teaspoons jerk seasoning, ¼ teaspoon salt, and ⅛ teaspoon black pepper, tossing to coat evenly and thoroughly.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken pieces to the pan and cook, stirring frequently, until the chicken is just barely done (about 4 minutes). Remove chicken from pan and keep warm.
• Add pasta to the pan and top with pepper strips, green onions, and garlic. Sprinkle remaining jerk seasoning, salt, and black pepper over top. Then pour in broth and milk. Stir slightly to combine a little, while trying to keep pasta submerged. Cover the pan and increase heat to bring it to a boil.
• Once it comes up to a boil, reduce the heat to about medium or medium-low, to maintain a lively simmer (not a full, hard, rolling boil). Continue cooking, covered, but stirring occasionally and trying to keep the pasta mostly submerged, until the pasta is tender (which generally takes about 13-14 minutes for whole-wheat pastas, depending on your brand of pasta).
• Add parmesan cheese and 2 tablespoons cream cheese, stirring to melt the cream cheese and distribute both cheeses evenly.
• Return chicken (and any accumulated juices) to the pan and stir through, cooking just until chicken is re-warmed. (Note that this recipe will continue to thicken a bit upon standing.) Taste and adjust the salt, jerk seasoning, and cream cheese as desired (see notes below).
• Serve pasta garnished with extra sliced green onions and parmesan, if desired.

Notes

Adjusting jerk seasoning and salt: Various brands of jerk seasoning have different spice blends, amounts of salt, and heat levels, so you may need to tweak the exact amount of jerk seasoning to taste, as directed in step #6. We sometimes like to add up to an extra 2½ teaspoons (for 2 tablespoons total). You can also pass extra jerk seasoning at the table, so everyone can adjust their own spice levels. (This recipe was tested multiple times using McCormick’s Perfect Pinch Caribbean Jerk Seasoning.) You may also need to add an extra pinch of salt, to taste, depending on the formulation of your spice blend.

Adjusting cream cheese amount: Our taste testers were divided on whether they slightly preferred using 2 tablespoons of cream cheese or 3. I recommend starting with 2 tablespoons and adding the third tablespoon at the end of cooking (as directed in step #6), if you’d prefer a richer, thicker, creamier sauce. Adding the third tablespoon will also slightly soften and mute the jerk seasoning flavors.

Make-ahead tips: This recipe can be made ahead and reheated (on the stovetop or even in the microwave), and it’s good for leftovers a day or two later. The key is to rewarm it gently over a low heat, just until heated through, so the chicken doesn’t overcook when being reheated.

Nutrition

Serving: 1 cup | Calories: 188 | Fat: 6g | Saturated Fat: 2g | Trans Fat: 0g | Unsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 426mg | Carbohydrates: 14g | Fiber: 2g | Sugar: 4g | Protein: 21g

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Pasta

Cuisine: Jamaican

Diet: Low Fat

Author: Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Tried this recipe?We’d LOVE to hear … please leave a star-rating!

In researching Rasta Pasta recipes and the dish’s history, I surveyed numerous other websites, before settling on which ingredients should be included, and bending more typical recipes into my easier one-pot method and my healthier, more nutritious eating goals. I’d be remiss if I didn’t give a nod to Little Sunny Kitchen, Delish, and A Hedgehog in the Kitchen, for serving as inspiration in creating my own version of this beloved recipe.

The post Rasta Pasta Recipe (One Pot!) appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

If there is one – just one – thing that will make any salad about 1,000 times better, it’s a truly great salad dressing.

Even the most basic, otherwise-boring salad becomes absolutely crave-able with a fantastic salad dressing!

And store-bought, bottled dressings don’t even come close to what you get with a homemade salad dressing. Not.Even.Close.

This was a secret I didn’t learn until a few years ago, but WOW was I missing out! Once I started making my own salad dressing recipes, I was truly shocked what a big, big difference they made.

Oh, it’s so bold, so zesty … SO GOOD!

A perfect combination that packs so much flavor.

I originally created it as the tasty dressing for our beloved, super-popular Italian Pasta Salad.

And then I started using it on regular green salads, too … and I was hooked.

You will be, too!

Why You’ll Love This Red Wine Vinegar Dressing

There really is a lot to love here, all in such a very simple little recipe.

Win, win, win!

How This Homemade Vinaigrette Is Healthier

A couple things give this delicious recipe a nutritional edge over bottled, store-bought dressings (and #1 is a bonus over most of the other Italian Red Wine Vinaigrette recipes you’ll come across).

#1 Less Oil

I’ve never liked salad dressings that are mostly oil. I’m looking for a big punch of flavor from my dressing – a final power flourish to elevate my bowl of greens and veggies to something fabulous and memorable. Something I WANT to eat!

A slippery blanket of oil doesn’t get me there.

So, I prefer to ignore the “classic” recipes for vinaigrettes which are mostly oil. (Maybe they should be called oilaigrettes instead of vinaigrettes???)

See what I mean?? That’s waaaaaay more bland oil than vibrant, kicky vinegar.

Plus … have you got any idea how much fat and calories are in that 3/4 cup of oil? (Are you sitting down for this??)

Extra virgin olive oil (which is common in vinaigrette recipes and what I use in this Red Wine Vinaigrette salad dressing) has about 1,400 calories and 168 grams of fat in 3/4 cup.

Yeah … WOW.

Ok, sure. You aren’t gonna chug a whole cup of vinaigrette at a time, and olive oil is considered a healthier fat.

#2 You Get to Control What’s in There

Of course, another big bonus to making your own homemade vinaigrettes and condiments is that you get to control what goes into them.

You don’t need to add a bunch of preservatives to keep them safe for long-term display on grocery store shelves. Nope! And no high fructose corn syrup, artificial flavors, or those other, unpronounceable ingredients that often hide out on the ingredient list of a store-bought bottle of salad dressing.

When you make them yourself, your favorite dressings can be full of clean, fresh, flavorful, simple ingredients.

And you can vary those ingredients, tweaking amounts and flavor profiles so your dressing is exactly how you like it. (Vinaigrette Control Freak? Yep … that’s a badge of honor!)

How to Make Your Yummy Red Wine Vinaigrette

I promised you an easy recipe, and easy you shall get!

There is literally 1 step here.

Are ya ready? Pay attention, because this goes quick …

Step #1 (aka The ONLY Step)

Whisk everything together.

Did ya get that???

That’s all there is to it!

How to Serve Your Vinaigrette

Salad. I mean, of course! Salad dressing goes on top of salads.

But this versatile dressing is nice in all sorts of different salad situations!

• For example, it’s perfect for any Italian-style leafy green salad, deli salads topped with meats and cheeses (mmmmm … like a Cobb salad or Italian antipasto salad), or any vegetable salad that you want to really splash with big, bold flavors.

• And, as I mentioned earlier, this simple vinaigrette is also the all-important flourish that makes Italian Pasta Salad completely irresistible.

However you serve it, just remember to give your vinaigrette a little shake or whisk to reincorporate all the yummy layers of flavor before pouring …

Shaking It Up

Even though this vinaigrette has both Dijon mustard and honey (both of which can help it emulsify and stay blended evenly together), it doesn’t stay together very long.

That’s typical with this type of dressing. In fact, red wine vinaigrette recipes are often served un-emulsified.

The common tip (to slowly drizzle your olive oil into the vinegar mixture in a steady stream, while whisking) doesn’t really help much at all with this one.

If you’re feeling really dedicated, you can blitz your dressing ingredients in a blender or mini food processor to keep them emulsified a bit longer.

But honestly, I never really bother with that.

The easiest thing to do is simply to give your dressing a quick shake (in a container with a tight-fitting lid) or an additional whisk each time before you drizzle it over your salad greens. Easy!

Making Your Vinaigrette Ahead of Time

This red wine vinegar dressing will keep well in the fridge in an airtight container for a week or so.

I like to store it in a pretty glass cruet or a salad dressing bottle, which looks enticing and makes serving it easy. A little Mason jar works great, too.

This zippy, flavor-packed vinaigrette will elevate even “ho-hum” salads to crave-worthy status. I can 100% vouch for this, because I truly do crave this robust, sassy dressing (when I don’t happen to have some waiting for me in the fridge)!

Luckily, it’s a snap to whip up.

Whisk some together today – it’ll only take you about 3 minutes. And I just bet it’ll change how you think about salad dressing forever.

No more boring salads, friends! Making your own dressing (like this one, for starters!!) is a total game-changer.

~ by Shelley

Easy Red Wine Vinaigrette

Yield: 14 tablespoons (a scant 1 cup)

Prep Time: 3 minutes

Total Time: 3 minutes

This speedy, Italian-style Red Wine Vinaigrette salad dressing is zingy and vibrantly flavorful ... yet so darn easy to make with basic pantry staples!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free • 

Print

Ingredients

• 1/2 cup red wine vinegar
• 3 tablespoons extra virgin olive oil
• 5 teaspoons honey
• 1 tablespoon smooth Dijon mustard (see gluten free note if needed)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon black pepper

Instructions

1. In a medium bowl, whisk all ingredients until emulsified and salt is dissolved. (Note that this dressing is difficult to emulsify completely and should be shaken or re-whisked before serving. If you want it more emulsified, you can whiz it in a blender or small food processor for a minute or two.)

Notes

Gluten free mustard: While many (but not all) mustards are inherently gluten free, if you're watching your gluten intake, be sure to look for a brand that is specifically labeled as gluten free.

Make-ahead and storage: This quick, simple salad dressing keeps well for several days to a week, so you can make it ahead for specific salad recipes, or make a batch to have ready for dressing various fresh salads all week long. Wrap or cover it, and refrigerate until needed. Shake or re-whisk before serving. 

Nutrition Information:

Yield: 7 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 72Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 194mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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~ This ultra-refreshing Lemon Lime Cucumber Water will inspire you to drink more water! And it’s so very pretty to share at parties or have on hand when guests pop by. But getting the flavor balance just right makes allllll the difference – I’m sharing the key tricks we discovered after extensive testing (and lots of sipping)! ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegan (and Vegetarian)  •  Gluten Free  •  Paleo  •

Seeing how very popular my “recipe” for Cucumber Water has been, I knew you’d love the bright, thirst-quenching flavors of this Lemon Lime Cucumber Water, too – especially as we head into the hotter summer months.

It’s incredibly refreshing!

And if you get the balance of flavors just right, you end up with a gorgeous, nuanced sipper that artfully layers invigorating citrus notes over soft, smooth, almost creamy cucumber flavor.

Geez, I feel like I’m describing a wine here!

And while I can’t guarantee you’ll choose it over a glass of wine … well, who knows?!? You might!

When it’s properly balanced, this water’s got such a lovely flavor that you actually want to drink MORE water. Which is a great thing for all of us – like me! – who struggle to drink as much water as we should (mainly because plain ol’ water is just uninspiring and, frankly … BORING)!

So here’s the thing, though … the magic truly is in developing the flavors nicely. It’s not hard at all. (I promise!)

But I do have a few little tips and tricks to share with you, so you can get this Lemon Lime Cucumber Water recipe just right every single time, pitcher after pitcher after pitcher!

Like I said in my article on how to make the perfect “plain” Cucumber Water:

Here’s what we learned …

Tip #1: Use the Right Ratio

You don’t need to get obsessive about this, and you can absolutely vary the precise ratio to suit your personal tastes.

BUT …

After testing lots of variations, I found a solid starting point for you. It should give you a clean, crisp balance between the soft cucumber notes and the tart, bright citrus. The trick is not to use too much citrus, which drowns out the mellow, smoothing influence of the cucumber.

You might be surprised that you don’t actually need many lemon and lime slices at all!

Tip #2: Don’t Leave Your Lemons and Limes in Too Long

After sitting too long, the citrus becomes sharp, and adding more water doesn’t really fix that sharpness, but just dilutes the other flavors. So, it’s bet to remove the citrus when you’re happy with how flavorful your water is, probably around 4-6 hours.

Now … if you’re thinking logically here, you’re probably gonna jump to the conclusion that the way to solve the bitterness problem is to peel your limes and lemons. That way, you don’t have to worry about pulling them out before they get bitter, right? Just remove the peel and outer pith (with all their bitter citrus oils). Ahhhh … sounds perfectly logical.

That’s what I was thinking, too!

BUT …

I tested it for you.

And, surprisingly, peeling doesn’t help as much as you’d think.

Plus, it creates new problems.

Which brings us to …

Tip #3: Don’t Peel Your Cucumbers or Fruit

Yes … peeling your citrus does help to prevent some bitterness. But it also leads to an unpleasantly strong, aggressive citrus flavor that overwhelms the smooth nuances of the cucumber and throws everything out of balance.

After sitting for awhile, it ends up tasting “Like lemonade that’s just not sweet.” Meh. Not the best.

You still have to take the citrus out of the water before it gets overwhelming. And it’s a heck of a lot harder to fish the citrus out when it doesn’t have any peels and has broken into lots of little bits floating through the water.

And peeling your citrus causes other dilemmas, too. Especially if you’re signing your infused water up for a beauty pageant (or just want it to actually look enticing).

Peeling creates UGLY water.

Now, I realize that you might not normally think you need to worry about how attractive your water is. But, friends, I’m here to tell ya: when you open the refrigerator door and see a gorgeous, photo-worthy pitcher of ice cold infused water sitting there … looks really do matter.

You WANT to drink PRETTY water!

Soooooo …

Don’t peel your cucumbers, lemons and limes. They’re so much lovelier, so much more inviting with their vibrantly colored peels still on.

That’s even more important if you’re making a batch of this infused water to set out at a party or share with guests. (Repeat after me … looks matter. At least when it comes to infused water!)

Trust me, I tested the whole peeling concept. It’s not an attractive situation.

Not only do you lose those eye-catching stripes of peel, but your citrus tends to fall apart, with messy-looking bits floating all around.

But, since you’re leaving the peels on, you also need to …

Tip #4: Wash Your Produce Well

Give your cucumber and citrus fruit a good rinse and maybe a scrub before you slice them.

You’re going to be soaking them – skins and all – in your drinking water, so you definitely want to be sure you’ve rinsed off any dirt.

You might be thinking that choosing organic cucumbers and citrus is a good idea here, too. And it is!

But, as I explain in more detail in my article on making “basic” Cucumber Water, garden-harvested or farm market organic cukes likely won’t have been waxed the way those in the grocery store have been, which may lead to them tasting a bit stronger. So, adjust the amount of cucumber slices if you need to.

Tip #5: Use Regular Ol’ Cucumbers

I go into A LOT more detail about this in my article on “basic” Cucumber Water, so if you really want to geek out on this point, head over there to soak up all the details.

I absolutely expected that the seedless English cucumbers would be the best.

Nope!

In test after test, the standard, garden variety cucumbers were the clear, hands-down winners.

If you’re making a pitcher to drink immediately – say within half an hour – you actually do get a bit more cucumber flavor from the English and mini cukes, straight out of the gate.

But none of my testers liked the VERY cucumber-y, assertive flavor of water made with either the English or mini varieties, after the water pitcher had been hanging out in the fridge for longer than an hour.

I’d recommend simply always sticking with regular cucumbers for making great Lemon Lime Cucumber Water. No need to overthink it or get fancy!

Tip #6: It’s Better Cold

Temperature isn’t important in terms of how the flavors develop or how strong they become.

What matters here is the simple fact that my testers all agreed they preferred drinking infused water like this when it’s nice and cold. (Regardless of what temperature the water was when I initially made the batch.)

So, it doesn’t matter if you MAKE your Lemon Lime Cucumber Water recipe with chilled water or room temperature water. BUT … it’ll taste best if it’s chilled when you serve it.

So, Should You Add Ice?

It’s an ideal way to get your pitcher of water temptingly cold FAST. And to keep your refreshing drink pitcher pleasantly chilled for outdoor events or long parties.

And, it’s prettier, too!

But it’s totally optional.

Just remember that those ice cubes will eventually melt into additional water. So, you may need to toss in a few extra, fresh cucumber and citrus slices after a while, to ensure your infused water stays flavorful.

Tip #7: Yep, You Can Reuse Your Slices (Or Eat ‘Em!)

If you’re serving your Lemon Lime Cucumber Water at a party and it’s disappearing FAST (or if you’re a champion water guzzler yourself!), then it’s quick and easy to simply reuse your slices and top off the pitcher with additional water.

Eventually, your slices will start to lose their flavor. But you should be able to add fresh water two – or maybe even three – times before that’s a problem.

When you notice that your cukes and citrus are losing their flavor, you have a couple choices. You can either toss in a few new slices from time to time to pep things back up (like, if you’re hurrying to keep your party buffet table stocked and full). Or you can start over with a fresh batch of slices.

And if you want to nibble a cucumber slice now and then? No problem! If it’s been floating around for a while, it may not be very flavorful, but there’s nothing wrong with trying.

So, with all those tips in mind, let me bring it all together for you …

How to Make Great Lemon Lime Cucumber Water

Step 1:

Grab a (rinsed) cucumber, a lemon and a lime.

As I discussed in more detail in Tip #3 above, there’s no need to peel them. (And they look much prettier if you leave all the peels on. So much more enticing … beckoning you, beckoning you to drink MORE water!)

Slice your cucumber nice and thin – about 1/8″ thick. Using 5 ounces of cucumber, you end up with about 24-30 slices, or about 1 heaping cup.

Slice your lemon and lime a little thicker, though – you’re shooting for about 1/4″ inch thickness on those. Why cut them thicker? Simply because if you go thinner than 1/4″ inch, they tend to fall apart.

I like to remove the seeds from my citrus slices, so those don’t end up in my water.

You don’t need very many citrus slices to add nice flavor and properly balance out all those cucumbers. (See Tip #1 above, about using the right ratio.)

Surprisingly, through all our testing, we found that just 4 slices of lemon and 3 slices of lime was the ideal combination.

Step 2:

Pile your pretty slices of cucumber and citrus fruits in a large pitcher and add water.

As I mentioned in Tip #6 above, I like to start with cold water, so my water is perfectly chilled and drinkable quickly.

Give it all a gentle stir.

Ooooohhhhh …

The slices glide around the water and look so inviting already!

Step 3:

Resist the urge to start glugging that lovely refreshment straightaway. It takes just a few minutes for those colorful slices to begin to meld their refreshing flavors with the water they’re cheerily floating around in.

Give it 10 minutes, minimum, and you’ll be rewarded for your wait!

From there, the flavors will become stronger the longer the water sits. (Preferably in the fridge, so it stays refreshingly chilled.)

Your water should last in the refrigerator for up to 2-3 days.

But, if you’re going to have it around that long, you’ll find that the citrus flavor becomes too strong and bitter. So, for longer storage, remove your lemon and lime slices when you’re happy with the flavor balance. (I generally like to take them out after about 4-6 hours).

You don’t need to remove the cucumber slices (although you can if you want to). Their soft, mild flavor doesn’t overwhelm the citrus notes, even if you leave the cukes in for the full 2-3 days. As an added bonus, leaving the cucumber slices in looks prettier, too.

Step 4:

It’s a good idea to gently give it all a stir again before serving, to swirl the flavors evenly throughout.

And then …. ahhhhhhh … Enjoy!

Why Is Infused Water Like This So Good for You?

A lot of websites and “diet” advice get all amped up over infused water recipes being great as a detox drink or for helping to boost metabolism and weight loss. But, the true “detox” and health benefits of Lemon Lime Cucumber Water are really all about the water, and much less about the small amount of fresh fruits and veggies floating in it.

Humble, regular ol’ plain water is a healthy drink, all by itself … ideal for “detoxing” your body, for flushing out your systems, and for staying hydrated. With or without those pretty slices.

Sure, fruits and veggies have loads of good stuff going on (you might be thinking of those fresh lemons and limes and their vitamin C, for instance). But we’re not really looking at huge amounts of those nutrients from a few slices floating in your drink.

I go into additional detail in my article on “basic” Cucumber Water, but the key takeaway is that this Lemon Lime Cucumber Water is good for you … because water is good for you. From healthy skin to potentially helping to manage high blood pressure – the list of great health benefits goes on and on.

Add to that the fact that choosing infused water over sugary drinks saves calories and slashes sugar intake. Plus, it’s a great way to wean yourself off sugary drinks like soda and even sugar-loaded sports drinks.

So basically, the really big bonus here comes with the fact that people tend to find pretty-looking water like this much more enticing. And that means they’re more likely to drink enough water each day and hit their water intake goals, since if it feels special and tastes more interesting than plain tap water.

No doubt … when it comes to an easy health victory you can achieve on a daily basis, drinking more water is a very good thing!

Spa Water (That You’ll Actually Enjoy Drinking!)

There’s a reason that spas, high-end health clubs and swanky resort hotels so often have big, icy-cold glass jugs of infused water, all ready to welcome you as you enter.

Even though it’s ridiculously inexpensive to make, it feels pampering and special. And, of course, thirst-quenching!

So go on … pamper yourself a little!

Make up a gorgeous pitcher of delicious, refreshing Lemon Lime Cucumber Water. You just might be surprised how much you LOVE drinking water. (And how much you love opening your fridge to see a pretty pitcher waiting to greet you!)

~ by Shelley

Lemon Lime Cucumber Water

Yield: 8 cups

Prep Time: 4 minutes

So refreshing! This will definitely entice you to drink more water. And with the tips above, you'll get a lovely, balanced flavor every single time!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegan (and Vegetarian)  •  Gluten Free  •  Paleo  •

Print

Ingredients

• 5 ounces unpeeled cucumber (regular cucumber, not seedless English – see note)
• 4 slices lemon (1/4" thick), seeds removed
• 3 slices lime (1/4" thick), seeds removed
• 2 quarts water (preferably chilled)

Instructions

1. Slice the cucumber about 1/8" thick (you should have approximately 24-30 slices, or a heaping 1 cup).
2. Add the cucumber, lemon, and lime slices, and the water to a large pitcher, stirring gently.
3. Let sit at least 10 minutes, or (refrigerated) up to 2-3 days. The flavor will become stronger the longer the water sits, and after a while the citrus flavor will become too strong and bitter. To prevent this, remove the lemon and lime slices when you're happy with the flavor balance (I recommend removing them after about 4-6 hours). You don't need to remove the cucumber slices, however.
4. Gently stir again before serving.

*** In addition to the brief notes below, be sure to refer to the article above for more details regarding the best type of cucumber to choose, why we don't recommend peeling your citrus, and numerous other helpful tips.

Notes

Type of cucumber: As discussed in the article above, regular "garden cucumbers" were by far the most popular cucumber variety we tested, particularly when the Lemon Lime Cucumber Water will be sitting for more than an hour. Taste testers specifically did not like the stronger flavor that developed when using seedless (aka English) cucumbers or the mini cucumbers we tested.

Water: Our taste testers definitely agreed that this recipe tastes best when served cold. That's why we recommend starting with chilled water, particularly if you'll be serving your Lemon Lime Cucumber Water within the first hour or two. Refer to the article above to read more about water temperature and adding ice.

Nutrition Information:

Yield: 8 Serving Size: 1 cup water
Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 3gSugar: 1gProtein: 0g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

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The post Lemon Lime Cucumber Water Recipe appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free (depending on your chosen brands; see note)  •

You know those best-ever recipes, given to you by a great friend who swears, “You have to try this … everyone goes crazy for it, every time I make it!”???

Yeah. This is one of those recipes.

Straight from my dear friend, Lynne … to me … to you. Because one of her friends had given it to her, and she absolutely had to share it. And now, so do I!

It’s that good.

Why You’ll Love This Taco Soup

Oh, and while we’re swooning about how fantastic this easy recipe is, in basically every single respect, let me throw one more bonus at ya …

Yup.

It makes a gloriously gi-normous batch that reheats beautifully all week long (hellllllo, weekend meal prep!), and freezes well for meals later on, too.

The Fun {Not-So-Secret} Addition

Since this recipe is specifically called Taco Soup with Ranch, you’ve probably already guessed where I’m going here.

A packet of powdered ranch dressing mix makes an unexpected appearance … with delicious results.

Intrigued?? I sure was the first time I read through the recipe ingredients!

The great thing is that it doesn’t taste like you glugged a bottle of ranch salad dressing in there.

Nope. The ranch dressing mix doesn’t actually announce its presence loud and clear – not at all. It just sort of whispers hello, and hangs out in the background, adding wonderful flavor notes that would never make anyone guess “Ranch?!?” … but that you also will never want to leave out once you’ve tasted this.

But here’s the dilemma (and how I fixed it) …

Choosing the Right Ranch Dressing

Whenever you see “ranch dressing packet” on a recipe’s ingredient list, you probably think of Hidden Valley Ranch brand.

But I never feel awesome grabbing one of those. I always wish the ingredients were a bit cleaner. So, I did some researching, shopping and testing.

And it turns out, there are great alternatives! You’ve got options.

Option #1

Of course, I’ve tested this Ranch Taco Soup with Hidden Valley Ranch dressing mix (as specified in Lynne’s original recipe – have to start with the original, right??). In a pinch, you can always turn to that.

Option #2

But then Lynne and I stood in my kitchen and did taste tests, looking for a better option …

We tasted her Easy Taco Soup made with a McCormick Just 5 Homestyle Ranch packet I’d bought, instead of with a packet of Hidden Valley Ranch like she’d always used.

We agreed: you couldn’t tell a difference. Not one bit.

And the ingredient list on the “Just 5” was much cleaner!

Option #3

I can’t always find the McCormick Just 5, though. But not to worry!

Another great option is the McCormick Ranch 3-in-1 Seasoning you see in the larger plastic canister in my photos.

(Hey hey! It says “Simple and Clean” right on the label – a good sign!)

Bonus: it’s even lower in sodium than either of the two options above.

But again … you won’t taste the difference.

Adjusting the Amount of Ranch Dressing Mix (Depending on Brand)

So … I thought I’d found some great ranch dressing alternatives that I’d feel really great serving my own family, and recommending that you feed yours.

Things got a little tricky, though, when I noticed that different brands come in slightly different amounts.

What I mean is, the Hidden Valley Ranch Dressing Mix comes in a 1-ounce packet, but the McCormick Just 5 Homestyle Ranch seasoning packets are 1.25 ounces. (Although they both surprisingly measure out to roughly 8 teaspoons. Yes … I actually measured them to check).

And, complicating things further, an equivalent amount of McCormick Ranch 3-in-1 Seasoning (in the plastic canister) is only 6 teaspoons, instead of 8.

So, how do you decide how much ranch dressing powder to use, depending on what brand you happen to buy??

Easy, actually.

On the back “instruction panel” all the brands tell you an amount of ranch dressing powder that you would mix into 16 ounces of sour cream if you were making a bowl of ranch dip. Whatever that amount is … whatever measurement your brand of ranch says you need for 16 ounces of sour cream … THAT is the amount you mix into this soup.

If you grab a 1- or 1.25-ounce packet, you’re probably just gonna use the entire packet.

But, if you’re using a big canister like the McCormick Ranch 3-in-1, or maybe an oversized jar of ranch dressing mix that you bought at Sam’s Club … simply check the instructions for how much ranch powder you’d mix into 16 ounces of sour cream. That’s your magic number!

Ok, I hope that didn’t sound more complicated than it is. Because, really, nothing else about this soup is one bit tricky at all. Not one bit!

Here’s what I mean …

How to Make Your Taco Soup with Ranch

As easy recipes go, this one’s truly, ridiculously, delightfully easy!

Lots of pantry staples and canned goods mean you can keep most of the simple ingredients you need on hand at all times. So you’re armed and ready for a fast dinner on even a busy, busy night!

(But you KNOOOW I’ve got some handy tips for you along the way, learned through all my testing and tasting … and testing again … and again.)

Ingredient Prep

Soooooo … spoiler alert: most of what you have to do here is operate a can opener … and dump stuff into a pan.

There basically is no prep, except for chopping up some onion and tomatoes.

And I’ve even got an easy, *cheater* tip for chopping your canned, stewed tomatoes! Check this out …

Stewed tomatoes have terrific flavor and texture, but they’re canned in big chunks, often with entire, whole tomatoes.

The easiest way I’ve found to cut them up?

Grab some {clean} kitchen shears and chop, chop, chop around, right inside the can!

Alternately, you definitely can scoop the tomatoes out and chop them with a knife on a cutting board, but that tends to get juicy and messy.

My little cheater version is so much tidier – try it!

But what if you happen to see that you missed a couple tomatoes, once you dump ’em into your soup pot?

No problem!

Grab those kitchen shears again, and cut the stragglers down to size before you stir them in with everything else.

Easy!

Now that we’ve opened our cans and got those tomatoes taken care of, let’s get cookin’!

Step #1

Grab a large pot or a dutch oven.

Cook a pound of ground beef (preferably extra lean) and some chopped onions over medium heat, stirring everything around to crumble up the beef as it cooks.

This will probably take about 7-10 minutes, until the beef is browned and the onions are a bit softened.

And, if you’re using really lean ground beef, there shouldn’t be a need to drain excess fat.

Step #2

Next, add all the rest of the ingredients (except for the tortilla chips and toppings).

Just dump ’em on in there. How easy is that?!?! When it comes to soup recipes, this really is a simple soup!

Step #3

Cover your pot of soup and bring it to a simmer.

Cook it for at least 15 minutes, and up to about 45 minutes to an hour.

Ideally, you want to simmer your soup for at least 15 minutes so the flavors have some time to blend. But, you can let it cook longer if your family isn’t quite ready to eat yet. Super flexible!

How to Make Your Soup Spicier

If you’re a heat lover, there are definitely options for working in a little extra kick.

How to Serve Your Fabulously Easy Taco Soup

Tortilla Chips

Because this is “Taco” Soup, you’ve gotta have tortilla chips! Kind of like broken-up bits of taco shells, making your soup seem extra taco-y!

In her original recipe, Lynne likes to break some tortilla chips into the bottom of each bowl, before ladling the soup on top. But I’m here to tell ya … there’s basically no wrong way to add those chips. Toss some on top, use them for dipping … it’s all good!

Of course, I always reach for multigrain chips. They taste great and have a hearty texture that can stand up to everything else goin’ on in your bold, flavorful soup. Plus they add a nice little extra boost of nutrition.

Toppings

Besides those {basically mandatory} corn chips, you can add whatever favorite taco toppings you and your family like.

Maybe set out a whole tray of toppings – like a fun taco night DIY bar – so everyone can customize their own. (Hint hint … that’s a great idea for game days, big family parties, or even a unique twist on Taco Tuesday!)

Good bets are cilantro, shredded (reduced-fat) cheddar or Mexican cheese, and a reduced-fat dollop of sour cream.

You could also try chunks of avocado or a dab of guacamole, some sliced fresh green onion or minced red onions, or a bit of hot sauce. Basically, anything you like on tacos. Get creative!

Side Dishes

This Easy Taco Soup recipe is really a complete meal in one pot, with protein and plenty of veggies. So you don’t really HAVE to worry about additional side dishes unless you want to.

But, a fresh, crisp green salad is always fabulous alongside a warm, cozy, hearty soup. Our Easy 7-Layer Chicken Taco Salad fits the taco-y vibes perfectly! Or, this Mexican Street Corn Salad would be fun. Or maybe a dish of pico de gallo to dip extra chips.

And, this refreshing Grape Salad would be a terrific way to add a sweet, juicy counterpoint to the zesty flavors of the soup.

Plus, we’ve actually put together a huge, mouthwatering list of “What to Serve with Taco Soup,” if you need even more ideas!

From my beloved, dear friend Lynne … to me … to you. That’s the way family favorite recipes travel. Friend to friend to friend, on and on.

I hope you’ll love this easy soup as much as Lynne did when she texted me, raving about a favorite recipe I just HAD to try. And as much as my family did, from the very first time we tried it – so much that we immediately knew we had to share it with all of you.

I guess the question is: where is this yummy, easy Taco Soup recipe headed next? Who are YOU gonna share it with? I can’t wait to hear all about it!

~ by Shelley

Easy Taco Soup with Ranch

Yield: 16 cups

Prep Time: 3 minutes

Cook Time: 23 minutes

Total Time: 26 minutes

This Easy Taco Soup with Ranch Dressing leverages pantry staples for a cozy, burbling pot of soup in no time flat ... ANY time!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free (depending on your chosen brands; see note)  

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Ingredients

• 1 pound extra-lean ground beef (we use 96% lean)
• 2 cups chopped yellow onion
• 3 cans (14.5 ounces each) stewed tomatoes, undrained and chopped (see note)
• 1 (15.5-ounce) can kidney beans, undrained (either light or dark red)
• 1 (15-ounce) can black beans, undrained (preferably organic or reduced-sodium)
• 1 (15-ounce) can Ranch Style Beans or chili beans (such as Bush's; see note)
• 1 (15.25-ounce) can corn, undrained
• 1 (10-ounce) can diced tomatoes and green chilies, undrained (we use mild Ro-Tel)
• 1 (1- or 1.25-ounce) packet ranch dressing mix / seasoning (or equivalent; see note)
• 1 (1- or 1.25-ounce) packet reduced-sodium taco seasoning mix
• for serving: multigrain tortilla chips and optional toppings such as chopped cilantro, and reduced-fat sour cream and cheddar cheese

Instructions

1. In a dutch oven or large soup pot, cook beef and onions over medium heat, stirring to crumble beef, until the beef is browned and the onions are softened, about 7-10 minutes.
2. Add all other remaining ingredients (except tortilla chips and toppings), remembering NOT to drain the tomatoes, beans, and corn.
3. Cover, bring to a simmer, and cook for at least 15 minutes, and up to 45 minutes - 1 hour. (You want to simmer the soup for at least 15 minutes to allow the flavors to meld, but can allow the soup to cook longer if your family isn't quite ready to eat yet.)
4. Crumble a few tortilla chips in the bottom of each bowl (if desired) before ladling in the soup, and serve with additional tortilla chips and optional toppings.

Notes

Chopping stewed tomatoes: Stewed tomatoes are canned in big chunks, sometimes with entire whole tomatoes. Although you can chop them with a knife on a cutting board, that tends to be messy (and you'll likely lose some of the juice). As illustrated in photos in the article above, I recommend using clean kitchen scissors to cut them up while they're still in the can. If you dump them into your soup pot and happen to see that you missed a couple tomatoes, simply use the kitchen shears to cut them then, before you stir them into the soup.

"Ranch Style Beans" / chili beans: Ranch Style Beans (which you can see in my ingredient photo in the article above) are basically a specific brand of chili beans that happen to have “ranch” in the name. Bush’s Chili Beans also work just fine. When possible, I do try to find a can of chili beans where the beans are specifically pinto beans (instead of black beans or kidney beans), since we're already using kidney beans and black beans in the recipe, too ... but the precise type of bean really doesn’t make that much difference. Use whatever you can find.

Ranch dressing mix / seasoning: As discussed in depth in the post above, this recipe was tested with a variety of different ranch dressing mix brands, including Hidden Valley Ranch, McCormick Just 5 Homestyle Ranch, and McCormick Ranch 3-in-1 Seasoning. I prefer to choose one of the cleaner ingredient lists, rather than Hidden Valley Ranch. However, the various brands come in slightly different amounts (Hidden Valley Ranch is a 1-ounce packet; McCormick's Just 5 is a 1.25-ounce packet, etc.). Use whatever amount is in your packet. Alternately, if you have a larger, multi-serving packet or a big jar of ranch dressing mix (like the one in my photos above), simply read the directions on the package for how much ranch dressing powder you would mix into 16 ounces of sour cream if you were making a bowl of ranch dip. Whatever that amount is … whatever measurement your brand of ranch says you need for 16 ounces of sour cream … THAT is the amount you mix into this soup. (It will probably be about 6-8 teaspoons.)

Make-ahead and freezing: This recipe makes a big batch of soup, which is great because it reheats well for meal prepping or a quick dinner all week long. It also freezes nicely, either in individual portions, or in a large, single-batch, airtight container.

Gluten free tip: In general, the ingredients for this soup should be available in gluten free varieties. (McCormick Just 5 Ranch is labeled as gluten free, for example.) But, with so many pre-packaged items on the ingredient list, the key to ensuring that this soup is gluten free will be in checking the labels to be sure all the various brands you choose to purchase are, in fact, gluten free.

Nutrition Information:

Yield: 16 Serving Size: 1 cup
Amount Per Serving: Calories: 221Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 676mgCarbohydrates: 34gFiber: 8gSugar: 8gProtein: 17g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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(Originally published as Southwestern Breakfast Skillet Scramble on October 8, 2015. Updated photos, text and tips.)

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian Option • Gluten Free  •

I’m always really tempted by those restaurant breakfast choices labeled “Skillets” and “Scrambles.”

So promising in theory, but as I read the descriptions (so full of hope!), I almost always find that they involve (greasy) fried hash browns, lots of (fatty) meat, and enough gooey (full-fat) cheese to stop my happily-pumping heart in its tracks. *SIGH*

They taunt me. They jeer. Their fat-laden, artery-clogging pictures beckon tantalizingly.

But I know it’s not worth it. I’ll feel so icky and too-full later … and my tiny arteries … oh, those poor little dears …

Well, this Breakfast Scramble is my comeback!

My answer to those taunts and jeers.

My satisfying, “Oh-yes-I-can-have-my-Scramble-and-eat-it-too” (and not feel gross later) smackdown. (Can food bloggers have scrambled egg smackdowns? Hmmmmm … well, looks like I just did. Take that, greasy diner Skillets!)

Why We LOVE This Quick Breakfast Scramble (and You Will, Too!)

I’ve been making this Breakfast Skillet Scramble for nearly 10 years now, and it’s become one of my family’s all-time favorite weekend breakfast recipes.

It’s a quick, easy, nutritious and delicious breakfast … a THK recipe, through and through!

Pretty much exactly like those restaurant-style breakfast skillet scrambles. Deliciously hearty comfort food (which is exactly what you want in great brunch recipes)!

Except that it’s lighter and leaner and won’t leave you feeling bogged down and groggy and regretful.

Nope!

It’s loaded with high-quality protein and lots of nutrient-rich veggies that’ll keep your family fueled up all morning.

And it’s such a very simple recipe. Ready in a twinkling … perfect for lazy weekend mornings. (Or seriously great made ahead for quick breakfasts all week long!)

Here’s all you have to do …

How to Make Your Breakfast Scramble

Ingredient Prep

There’s very, very little prep work to be done here – just chopping up some onion and peppers and lightly beating a few (standard-sized) large eggs.

You don’t even have to thaw the potatoes (or the corn, if you’re using frozen). So crazy-simple!

To make this even more, extra easy in the morning, you can chop the onion and peppers the night before. Just pop them into separate baggies or containers and stash them in the fridge for go-time.

Step #1

Preheat a little oil in a nonstick, large skillet over medium heat.

Once your pan is warm, add your corn and potatoes (remember … no need to thaw them!), onion, and peppers.

Cook your veggies for about 12-15 minutes, until they’re lightly browned.

Give them an occasional stir. BUT, the key here is actually NOT to stir them TOO often because you want them to develop some nicely browned areas.

Step #2

While your veggies are cooking merrily away, combine your lightly beaten eggs, milk and salt in a medium bowl. Give them a quick whisk, but there’s no need to beat them smooth.

Step #3

When your veggies are as tender as you’d like them, with some alluring golden-brown spots, pour your egg mixture into the skillet.

Add your cheese and bacon, and let that delicious concoction continue cooking while you stir it around to scramble the eggs and get everything combined.

Keep cooking that delicious scramble-y goodness over medium heat, until the cheese melts a bit and your fluffy eggs are done to your liking.

Step #4

Serve it up right away, piping hot out of the skillet (or in a pretty serving bowl if you’re feeling fancy)!

Offer up any yummy toppings you like.

Our faves are cilantro, salsa and {optional for heat lovers} a few dashes of hot sauce … which gives it a little Southwestern flair. Some chopped avocado or a daub of guac are also fantastic ideas! (And I’ve got even more flavor variations and topping suggestions for ya in a sec …sausage?? feta??? … keep reading …..)

It’s a throw-together breakfast you’ll make again and again!

The Origin Story

I originally shared this egg scramble recipe with all of you back in 2015, after a whirlwind, three-day culinary press tour of Columbus, Ohio, which was focused on everything EGGS.

We ate, photographed, talked (and probably even dreamed about) eggs.

We sampled the iconic Eggs Benedict Lindey’s (with filet mignon!) at Lindey’s in German Village, and a reimagined Smoked Chicken Hash with roasted poblanos, gouda and salsa verde at the schwanky-shabby-chic The Guild House.

We ate an unbelievable meal in a rustic converted barn at the organic Jorgensen Farms, sitting around a massive plank table. We were surrounded by hay-piled rafters, lovely wild-flower-filled mason jars, and the warm glow of lights strung from overhead beams.

It was all heavenly. Every.single.bite.

And, of course, there was a cooking demo! (Including the perfect way to hard-cook eggs … and yes, friends, I did a little mental dance inside as he described the same hard-boiling method that we recommend here at THK. But then, I guess I wasn’t really surprised – we definitely did our research and lots of our own testing before we shared that post with you!)

I couldn’t wait to head home and cook eggs, eggs, eggs … including this yummy Skillet Breakfast. It quickly became a go-to, any time I could wrangle my busy family to all be in the same spot at the same time for breakfast together on a cozy weekend morning.

And through the years, I’ve found lots of ways to change it up, often because I had to adapt on the fly to whatever I happened to have on hand.

Here are just a few ideas of how you can change it up, too …

Breakfast Skillet Recipe Swaps and Toppings

Go Southwestern!

I originally started making this healthy breakfast recipe as a vaguely Mexican-inspired, “Southwestern Breakfast Skillet Scramble.” So that’s where the idea for toppings like cilantro, salsa, hot sauce, and even guac or chopped avocados come in.

If you like that hearty Southwestern flair, you could use a poblano pepper, or mince up some jalapeños to cook with the other veggies, for another layer of pepper flavor and a little heat.

Keeping with that same Southwestern feel, you could pump up the protein even more by adding some black beans.

But there’s so much more you can do to change this up in lots of different ways!

More Yummy Variations!

• For starters, you could certainly skip the bacon crumbles and choose a different protein altogether. Try cooking some crumbled turkey breakfast sausage in the skillet before you add your veggies. Or slice up any flavor of chicken or turkey sausage links and toss in a few of those to brown with the vegetables.

• Vary the cheese however you like. Maybe some reduced-fat cheddar cheese or crumbled feta?

• Mmmmmm … and actually, feta would be brilliant in a more Mediterranean-vibed scramble. I’m thinking maybe a garnish of green onions and basil instead of cilantro. Juicy, fresh cherry tomatoes sliced on top after you pull it off the stove. You could even drizzle a little pesto on top. Yum yum yum!

• And don’t worry about EXACT proportions here, friends. Wanna go easy on the potatoes but add some extra onions? No problem! Running short on red peppers? No worries … add extra green ones (or orange or yellow).

• Or, hey hey … you could even spoon your Breakfast Scramble over avocado toast, too! (Kinda like a pumped-up version of our Breakfast Avocado Toast with Egg and Sausage.)

You’ve got lots of options to make this Breakfast Egg Scramble exactly how you want it, every time you make it!

And since it’s so darn quick and easy to whip up, I just bet it’ll become a go-to for you … just like it did for me!

So next time you scan down a restaurant brunch menu and start craving one of those greasy, bog-you-down skillet breakfasts, you’ll pat yourself on the back, knowing you can easily make something just as yummy at home tomorrow instead.

With WAAAAAY less fat and calories and why-did-I-just-eat-that-I-need-a-nap guilt!

More of Our Favorite THK Egg Recipes …

• Huevos Rancheros Mexican Breakfast Pizza
• Stuffed French Toast Breakfast Casserole with Strawberries and Cream Topping
• Farmers’ Market Overnight Breakfast Egg Casserole
• BLT Egg Salad
• Egg-amole (Mexican Egg Salad with Avocado and Greek Yogurt
• Hummus Deviled Eggs

~ by Shelley

Skillet Breakfast Scramble

Yield: 5 1/2 cups

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

This easy Breakfast Scramble is a fresh, healthier take on restaurant skillet breakfasts. Bonus: leftovers reheat brilliantly later in the week, and make a terrific filling for breakfast burritos or topping for avocado toast, too!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian Option • Gluten Free  •

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Ingredients

• 1 teaspoon olive oil
• 3 cups frozen, diced hash brown potatoes or O'Brien potatoes (cubed hash brown potatoes with onions and peppers)
• 3/4 cup fresh or frozen corn kernels
• 1/2 cup finely diced sweet onion
• 1/2 cup finely diced green pepper
• 1/2 cup finely diced red pepper
• 6 eggs, lightly beaten
• 2 tablespoons nonfat milk
• 1/2 teaspoon kosher salt
• 1 cup shredded, reduced-fat Mexican cheese blend or cheddar cheese
• 2 tablespoons chopped and crumbled bacon or real bacon bits (not Bac-Os) (see notes)
• for serving: minced fresh cilantro, salsa, and hot sauce, if desired (or refer to other topping ideas in post above)

Instructions

1. Briefly preheat oil in a nonstick skillet over medium heat. Add potatoes, corn, onion, and peppers, and cook until lightly browned, about 12-15 minutes. Stir occasionally, but you want the vegetables to develop some nicely browned areas, so don't stir so frequently that you prevent that from happening.
2. Meanwhile, combine eggs, milk, and salt in a medium bowl.
3. Pour egg mixture into pan with potato mixture and add cheese and bacon. Continue cooking, stirring to scramble, until eggs are done.
4. Serve immediately with cilantro, salsa, and hot sauce (if desired) for Southwestern flair. Or, for other flavor variations and swaps, refer to all the ideas in the post above.

Notes

Bacon: If you choose to cook and then crumble your own bacon, we recommend selecting an organic or nitrate-free brand, and choosing lower-fat center cut bacon or turkey bacon. In a pinch, however, to save time, we often use packaged real bacon bits (NOT Bac-Os), particularly since we don’t often use up entire packages of bacon quickly enough. Either option will work in this recipe.

Vegetarian option: As discussed in the post above, you can substitute various things for the bacon, including vegetarian sausage. I especially love using Morningstar Farms Veggie Chorizo Crumbles for a little flavor kick, but you can try any vegetarian sausage you prefer.

Make-ahead tips: To help this breakfast recipe come together extra-quick in the morning, you can chop the onion and peppers the night before and refrigerate them in separate bags or sealed containers. Also, this Breakfast Skillet reheats surprisingly well, so you can certainly make it ahead the day before and gently rewarm it prior to serving for busy mornings, or save leftovers to reheat for a quick breakfast later in the week.

Nutrition Information:

Yield: 5 1/2 servings Serving Size: 1 cup
Amount Per Serving: Calories: 283Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 228mgSodium: 574mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 18g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

This is one of those terrific, easy recipes that basically has everything going for it:

• Most importantly: it’s really, really delicious. The kind of recipe that everybody asks you to share with them. (Be ready to hand out copies!)

• It’s familiar enough to have broad appeal, but also unique enough to be alluring.

• Plus it’s just so darn stress-free to make! Quick and easy to throw together at a moment’s notice – especially since the ingredients can be stashed for weeks and weeks at a time in your pantry and fridge, just waiting for a last-minute party invite.

Checks all the boxes!

It also feels just-right for practically any kind of party, any time of year. It’s the perfect appetizer for a summer potluck or a winter-y New Year’s Eve spread … and definitely for game day parties and Super Bowl snackin’. Casual or fancy. Whatever the vibe, this simple appetizer just fits right in!

I’ve been making a version of this dip for nearly 20 years, and it never fails me. So, I knew you’d love it, too!

Nobody has to know that this took you mere moments to toss together (shhhhhhh … I won’t tell!). They’ll be too busy falling in love with the layers of fantastic flavors!

What Everyone at the Party Will LOVE About This Easy Appetizer

With just a few simple ingredients, you still create big, bold, fresh flavors that get noticed (as people dip again … and again … mmmmmmmm and again). What you’ve got here is:

It could almost be good enough if you stopped right here, without adding one more thing. But no … that’s no fun. We need toppings!

And seriously … all those scrumptious layers are ready in practically no time at all. Which is one of my very most favorite things about easy appetizers like this … the quick and easy part!

I’ve got plenty of little tips and suggestions for you, but truly, after you’ve made this once, you’ll hardly even need a recipe at all. Honestly, it’s THAT easy!

Here’s all you have to do …

How to Make Your To-Die-For Pesto Appetizer Dip

Ingredient Prep

There really is very little prep to be done.

Grab your jar of roasted red peppers, your can of artichokes, and a sharp knife for a little bit of quick chopping. It doesn’t have to be perfect – rustic is totally fine here!

You can even chop them up and stash them in the fridge a day or two before you assemble your dip. So ridiculously easy!

Step #1

To make your base layer, all you do is whir together a can of cannellini beans, a block of reduced-fat cream cheese and a tiny bit of salt.

You can do this in a blender or food processor – whatever you’ve got. (I like to use the smallest, “mini” one from my Ninja set.)

Scrape down the sides a couple of times as needed. You want it to be super creamy and velvety, with no tiny pieces of cannellini beans to ruin the smooth, dip-able texture. (It’s basically the same idea as when you’re making hummus.)

You should end up with about 1 3/4 cup of your creamy dip base.

Step #2

The next step is to spread the cream cheese layer you just made onto your serving platter.

You can get as creative as you want to here, with whatever pretty platter you happen to have.

It can be as simple as a charger, a rimmed serving piece, a really large dinner plate (like the one I’ve used in my photos, which is a little over 11″ inches in diameter) … practically anything. And it can be a circle, an oval, a rectangle. Seriously, guys – whatever you want!

The only suggestion I have is not to go too small. That’s because this Pesto Appetizer is best if the cream cheese layer isn’t super-duper thick, so each of the other layers and flavors can shine, too. Here’s how to adjust for it, though, if your serving platter is on the smaller side:

Step #3

Now you’re gonna spread your pretty green pesto sauce thinly and evenly across the cream cheese layer.

Even though this recipe is named as a Pesto Appetizer Dip, pesto’s a strong flavor, so just a bit goes a looooong, flavorful way.

Tip: Try to smooth the pesto out near the edge of your cream cheese base, without pushing it completely to the edge. That’ll prevent the pesto from dripping down over the side. Definitely not a big deal if it happens … but your layers will look neater if you can avoid it.

Step #4

All that’s left to do is add your delicious toppings!

Toss the roasted red peppers and artichokes in a single layer (more or less) across the top of the pesto. Then sprinkle it all with a pretty flourish of feta crumbles.

What to Serve with Your Pesto Appetizer

The flavors and textures here just BEG to be dipped, slathered and spread.

Crunchy crackers, a crusty bread slice assortment, your favorite crostini recipe – anything along those lines will be fabulous.

This layered dip is also really nice with mini sweet peppers or even strips of bell peppers.

Whatever you choose, this will disappear FAST!

Make-Ahead Tips

What’s even better than an impressive-looking appetizer you can toss together in under 10 minutes?

One that comes with make-ahead tips!!

What’s important to know here is that this dip tastes its very best when the base layer (the cannellini and cream cheese layer) is softer and not stone-cold, straight out of the refrigerator. I don’t know why, but it just tastes better when it’s a bit more toward room temperature.

Two options work well:

Make-Ahead Option #1:

You can make this Pesto Appetizer Dip up to about a day ahead of time.

Cover it with plastic wrap and stow it in the fridge, but be sure to bring it back out a little ahead of party time. (I’m talking maybe 20 minutes – probably the amount of time it’ll take you to drive to the party, if you’re not the host. By the time you arrive it’ll be wonderfully softened-up and dip-able!)

Make-Ahead Option #2:

Alternately, you can partially prep ahead, so you’re almost there.

Chop your artichokes and roasted red peppers (and those controversial Kalamata olives, if you’re using them), a day or two in advance, and stash them each in an airtight container in the refrigerator.

Then, all you have to do is blitz together your cannellinis and cream cheese for the base layer, right before serving, and toss on the toppers. It’s ready to go in just minutes!

We all need slam-dunk, can’t-miss appetizer recipes we can trot out at a moment’s notice. You know … so we can accept last-minute party invitations, or quickly pivot when we realize we’re supposed to show up to an event with an appetizer to share (and WHOOPS! we forgot to put it on the grocery list).

This little gem is a lifesaver. Always stress-free, always a big hit.

Like I said, I’ve been making versions of it for pretty nearly 20 years now.

It’s too good to retire … and too good not to share with you!

Keep the few simple ingredients on hand, and you’re good to go in a twinkling.

And no kidding … pretty soon you’ll be whipping it up from memory. It’s that EASY. (And I just bet you’ll be making it THAT often!)

Layered Pesto Appetizer Dip

Yield: 3 cups

Prep Time: 8 minutes

Total Time: 8 minutes

This quick, delicious Pesto Appetizer draws on flavorful ingredients you can easily keep on hand, to toss this recipe together at a moment's notice. It's always a popular party dish ... be prepared to hand out the recipe!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

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Ingredients

Base:

• 1 (14.5-ounce) can cannellini beans (preferably organic or reduced-sodium), drained and rinsed
• 1 (8-ounce) block reduced-fat cream cheese (Neufchâtel cheese)
• 1/4 teaspoon kosher salt

Toppings:

• 1/4 - 1/3 cup fresh or refrigerated pesto (see note)
• 1/2 cup chopped artichoke hearts (canned, not marinated)
• 1/2 cup chopped (jarred) roasted red peppers
• Kalamata olives, chopped or sliced horizontally into rings (optional)
• 1-2 tablespoons crumbled, reduced-fat feta cheese or tomato-basil-flavored feta

Instructions

1. In a blender or food processor (I used the “mini” one from my Ninja set in my photos), combine the beans, cream cheese, and salt until very smooth, scraping the sides as needed.
2. Spread the cream cheese mixture onto a platter or appetizer serving tray (in my photos, I used a large, round plate about 11 inches across).
3. Then spread a thin layer of pesto over top, not quite to the edge of the cream cheese mixture. If your cream cheese layer is rather thick (for example, if you're using a smaller-sized platter), you may want to use closer to 1/3 cup pesto, but otherwise, 1/4 cup should be enough.
4. Top the pesto with artichokes, roasted red peppers, and Kalamatas (if using). Sprinkle feta cheese evenly on top.

Notes

Pesto: A good, vibrantly flavorful (and colorful) pesto is key in this appetizer. To save time, I use store-bought pesto. Always choose one that is fresh-looking and really green. I find that refrigerated brands are typically much better than jarred, shelf-stable brands. Two that I regularly use are Rana (from my local grocery store), and also the Kirkland brand at Costco (which is my favorite of the two).

Make-ahead tips: This dip tastes best when the cream cheese layer is softer and isn't really cold, straight out of the refrigerator. To prep this recipe ahead of time, you have two options: (1) Chop the toppings a day or two ahead, and stash them in the fridge. Then, quickly whir up your cream cheese layer and assemble your appetizer in a few easy minutes, right before serving. (2) To make your Pesto Appetizer Dip completely ahead of time, wrap it in plastic up to a day in advance, but bring it out of the refrigerator 20 minutes or so before serving, to give the cream cheese layer time to soften back up a bit. (But remember, for food safety, not to bring it out too far ahead.)

Nutrition Information:

Yield: 48 Serving Size: 2 tablespoons dip
Amount Per Serving: Calories: 28Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 27mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 1g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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This recipe is inspired by the delicious flavor profile in one of the “10-Minute Appetizer Dip” variations published in the Kraft Food & Family recipe leaflet from back in Summer 2005. I found a link to that appetizer dip, but note that the photo they’ve used to accompany the original recipe mysteriously does NOT match the recipe.

The post Layered Pesto Appetizer Dip appeared first on Two Healthy Kitchens.

If you’re like me, you’re always looking for ways to make Christmas easier … yet still magical and wonderful. Sound familiar? Then your trusty old crockpot has ya covered!

Pull it off that dark basement shelf and fire it up this holiday season. You’ll be glad you did!

Why Your Slow Cooker Is Pure Holiday Magic

That humble crockpot is your ticket to:

• No-stress recipes that cook merrily along while you’re free to enjoy the holiday season.

• More room in your crowded oven or pan-filled stovetop on Christmas day.

• And recipes that can stay warm and inviting, right in the slow cooker, all throughout your holiday meals.

Seem fantastic? Yeah, it is!

And you just might be surprised at all the types of recipes your slow cooker can handle.

All Kinds of Christmas Slow Cooker Recipes

I sorted through hundreds and hundreds of enticing slow cooker recipes to hand-pick this collection, filled with practically every type of holiday recipe you could possibly need. The collection below showcases (in order of appearance):

• Main dishes from turkey to Christmas ham … and much more!
• Must-have side dishes
• Party-perfect appetizers and snuggly, warm beverages
• Dessert finales to cap off the perfect Christmas dinner
• Make-ahead breakfast recipes to kick-start Christmas Day
• And even some casual, super-easy “everyday” dinners to get you through the busy evenings surrounding the big holiday event, so you’re stress-free and enjoying every special moment, all season long!

No matter what type of holiday crockpot recipe you’re looking for, you’re sure to find one here that’ll be absolutely perfect!

Festive & Easy Christmas Crockpot Recipes

The Main Event!

Make your Christmas main course in your slow cooker, to free up oven or stovetop space ... and to simplify your Christmas dinner menu for a more relaxed, carefree holiday!

1

Slow Cooker Turkey Breast with Gravy

Photo Credit: quichemygrits.com

By using the low and slow crockpot cooking method, you'll get moist, delicious turkey that melts in your mouth! As an extra plus, the juices make an easy, flavor-packed gravy. Cranberries and seasonal herbs are a beautiful yet ultra-simple garnish.

Get the Recipe!

2

Slow Cooker Whole Chicken with Veggies

Photo Credit: onepotonly.com

This rotisserie-style seasoned chicken is cooked with carrots, onions and Yukon gold potatoes for fantastic flavors and a gorgeous, holiday-worthy presentation! You can optionally make an easy gravy to accompany the meal for an extra-special touch.

Get the Recipe!

3

Slow Cooker Beef Short Ribs

Photo Credit: www.theroastedroot.net

Incredibly rich and tender slow cooker short ribs are a celebration-worthy dinner with so little effort. The beef is prepared with a trio of mushrooms, carrots and onions that adds a nice, fresh counterbalance to the otherwise rich meal. Fabulous served over potatoes!

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4

Herb-Rubbed Boneless Slow Cooker Turkey Breast Roast

Photo Credit: www.hauteandhealthyliving.com

This tender and juicy turkey slow-cooks right along with onions and carrots – it's a main course with a built-in vegetable side dish, all in one pot! If you want, you can use the delicious cooking juices to make a gravy, too.

Get the Recipe!

5

Slow Cooker Honey-Glazed Ham

Photo Credit: wholefully.com

Besides freeing up space in your oven, this slow cooker method retains moisture to keep your ham from drying out, so you end up with a juicy, delicious Christmas ham. And, the bonus secret here is a rich, thick homemade glaze that's easy to whip up using ingredients you have on hand, yet adds tons of flavor and additional moisture!

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6

Slow Cooker Duck Confit with Cherry Sauce

Photo Credit: somebodyfeedseb.com

Duck Confit may sound like a complicated dish, but it's all about time and patience, rather than complex methods – and time and patience is what crockpots do best. A unique and impressive Christmas dinner that's still low-stress and surprisingly simple to pull off!

Get the Recipe!

7

Slow Cooker Maple Dijon Chicken

Photo Credit: www.lifeasastrawberry.com

Boneless, skinless chicken breasts and just a few kitchen staples come together for an effortless main course. A great option if you don't want to cook a whole chicken, but note that you can sub thighs if you like them better than (leaner) white-meat breasts.

Get the Recipe!

8

Balsamic Slow Cooker Pot Roast

Photo Credit: joyfoodsunshine.com

With just 5 minutes of prep time (no browning required!), roast is a go-to dish for easy, stress-free holiday entertaining. You can even make it ahead of time, to be re-warmed later! Serve it with plenty of veggie sides for a healthy yet special-feeling Christmas meal.

Get the Recipe!

9

Slow Cooker Cornish Hens with Grand Marnier Sauce

Photo Credit: whatagirleats.com

Elegant but simple, featuring a delicious combination of orange juice, garlic, honey, soy sauce, and brown sugar ... plus a finishing touch of festive Grand Marnier sauce!

Get the Recipe!

10

Crock Pot Slow Cooker Pork Loin Roast

Photo Credit: www.wholesomeyum.com

This easy slow cooker recipe takes just 10 minutes to prep, and the result is a tender roast with a lovely rosemary and thyme aroma. Rutabagas are a lower-carb stand-in for the traditional potatoes, along with green beans, red pepper, and red onion, but the author gives great suggestions for other vegetable options to cook with your pork and round out your meal.

Get the Recipe!

11

Slow Cooker Cabbage Rolls

Photo Credit: www.thefoodblog.net

A holiday staple in many homes, these Ukrainian-style cabbage rolls take a beloved comfort dish and make it even better, even easier! Note that, because you won't be able to drain the fat from this recipe, lean ground beef is the ideal choice.

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12

Easy Slow Cooker Poached Salmon

Photo Credit: www.ditchthecarbs.com

Lots of people like to serve seafood for Christmas, but you might be surprised that you can cook it in your crockpot! In fact, the low, slow cooking method is ideally suited to your crockpot, producing that "poached" texture that's still flaky but also more moist, soft and tender than oven-baked. And the long cooking time offers plenty of opportunity for the salmon to be infused with flavorful seasonings.

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13

Crock Pot Italian Sausage and Peppers

Photo Credit: www.wholesomeyum.com

For those of you who like serving an Italian Christmas feast, this is a wonderfully easy addition to the menu, with just 7 simple ingredients! To keep it light and lean, make sure to note that you can use chicken or turkey sausages instead of the typical pork.

Get the Recipe!

Easy Crockpot Side Dishes

Next, you'll need some great side dishes! Fire up a second slow cooker alongside the one cooking your main dish, or use just one crockpot to free up some room on the stove.

14

Slow Cooker Roasted Potatoes

Photo Credit: moonandspoonandyum.com

This super-easy side dish calls for a flavorful combination of paprika, garlic and oregano. But, there are lots of ideas for switching up the flavors and customizing your slow cooker potatoes to pair perfectly with the rest of your Christmas menu!

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15

Slow Cooker Balsamic Brussels Sprouts

Photo Credit: chefsavvy.com

You only need 10 minutes of prep time and a few pantry staples for this must-have holiday side dish. Includes lots of great ideas for flavor variations, but start by trying it with the highly recommended combo of toasted pine nuts, parmesan cheese, and a homemade balsamic reduction made from light brown sugar and balsamic vinegar.

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16

Easy Slow Cooker Glazed Carrots

Photo Credit: www.iheartnaptime.net

Only 4 ingredients, but these carrots are a definite crowd-pleaser with their buttery, brown sugar glaze. For added convenience, use baby carrots so there’s no chopping involved. Or for a pop of color, go with rainbow carrots.

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17

Crockpot Green Bean Casserole

Photo Credit: foxeslovelemons.com

When it comes to Christmas side dishes, Green Bean Casserole just might be the iconic king. This updated, slow cooker version of the holiday classic is made with fresh beans and doesn’t use canned soup. It’s a yummy, easy upgrade, and making it in your slow cooker frees up precious oven space!

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18

Slow Cooker Butternut Squash and Apples

Photo Credit: dizzybusyandhungry.com

This lovely side dish combines sweet butternut squash with warm apples, holiday cranberries, cinnamon, and nutmeg, which all make this recipe so fragrant as it cooks ... your whole house will smell amazing!

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19

Slow Cooker Stuffing with Mushrooms

Photo Credit: karalydon.com

Crockpots cook stuffing really well, since the bread pieces on the bottom get nice and crispy, just like they would in the oven. This version is made with mushrooms for that meaty, savory umami bomb that you want out of a stuffing. And it’s got walnuts to add nutty flavor and a little crunch to break up the "bread-y" stuffing texture. Yum!

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20

Crockpot Mashed Potatoes

Photo Credit: recipesfromapantry.com

Lusciously creamy and oh-so satisfying! The author suggests lots of variations and add-ins, but most of all, I love her tips for lightening up a dish that is sometimes a bit too heavy. As an added bonus, this great side dish recipe can be made 2-3 days in advance, or even frozen!

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21

Slow Cooker Sweet Potatoes

Photo Credit: onepotonly.com

Thanks to this foolproof crockpot method, you get ultra creamy, super tender, extra fluffy sweet potatoes every time!

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22

Rosemary Honey Slow Cooker Beets

Photo Credit: itsavegworldafterall.com

“Roasting” beets in the crockpot is one of the absolute best ways to prepare them! These are perfectly tender and incredibly flavorful, with just a few simple ingredients. Try serving them with crumbled goat cheese and pumpkin seeds for extra flavors and great texture.

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23

Slow Cooker Wild Rice Pilaf

Photo Credit: cleanplatemama.com

This winter-y rice pilaf is packed with veggies like Brussels sprouts, mushrooms, onions, and celery. A last-minute sprinkling of sliced almonds adds a pop of crunchy texture.

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24

Butternut Squash Soup

Photo Credit: theforkedspoon.com

Made almost entirely from vegetables, this easy soup recipe is filled with carrots, onion, apples, sweet potato, and butternut squash (of course!), and is flavored with fresh garlic cloves and ginger. Cozy and delicious, creamy and nourishing ... and so good alongside practically any type of main course. You can even leave out the splash of half-and-half to keep it healthier.

Get the Recipe!

25

Slow Cooker Red Cabbage and Apples

Photo Credit: www.thefoodblog.net

Flavored with apples, onions, caraway, and honey, this is a delicious, comforting sweet-and-sour dish that pairs beautifully with the holiday's roasted meats.

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26

Slow Cooker Sweet Potato Casserole

Photo Credit: www.mjandhungryman.com

A Christmastime favorite that's a snap to make in your crockpot! With the addition of orange zest, cinnamon, nutmeg, maple syrup, and a crunchy pecan topping, this lightened-up spin on a beloved side dish is sure to make your family and guests happy!

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27

Slow Cooker Applesauce

Photo Credit: strengthandsunshine.com

We're talkin' easy homemade applesauce with none of the work or hassles (no peeling!) and no added sugar. Mix in some cinnamon and holiday spices, or keep it plain as an accompaniment to roasted meats. The final product is up to you, but will always be delicious!

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28

Easy Slow Cooker Baked Potatoes

Photo Credit: slowcookermeals.com

These are even easier to make than oven-baked potatoes, and they're already seasoned with olive oil, salt and pepper, for a baked potato with the perfect amount of flavor and tenderness. Top 'em any way you like!

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29

Healthy Crockpot Butternut Squash Mac and Cheese

Photo Credit: www.hauteandhealthyliving.com

Winter squash bumps up the cozy and festive flavors of traditional mac and cheese, and even helps make it lighter and more flavorful, too. Lots of great tips, variations and ideas for tasty add-ins!

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Slow Cooker Appetizers and Drinks

Whether you're hosting a potluck party, or just looking for crockpot recipe ideas to help kick off your holiday dinner menu, these easy recipes are a great way to keep your appetizer nibbles (and drinks) warm and at-the-ready!

30

Slow Cooker Cranberry Meatballs

Photo Credit: www.dinneratthezoo.com

Remember those old-school meatballs with grape jelly sauce? This is a similar concept, expect the cranberry sauce is so much more holiday-ish! The author notes she prefers to use turkey meatballs since turkey and cranberry are a classic combo, and since turkey meatballs are a little lighter and healthier.

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31

Easy Crockpot Wassail

Photo Credit: quichemygrits.com

This pretty winter sipper starts with apple cider and cranberry juice, then kicks up the flavor with sliced oranges, apples, fresh cranberries, and aromatic spices. It takes just 10 minutes to prep and will stay warm in your slow cooker as long as you like!

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32

Crockpot Buffalo Chicken Dip

Perhaps the #1 most quintessential party dip, this appetizer just never gets old! Ideal for Christmas potlucks, holiday football parties, or even to kick off a casual family dinner party. (Psssst ... for more appetizer ideas along this line, check out our collection of Appetizers for a Christmas Potluck.)

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33

Dairy Free Crockpot Hot Chocolate

Photo Credit: kitskitchen.com

This ultra rich and creamy recipe is a terrific alternative to "typical" hot chocolates since it can be enjoyed even by guests with certain dietary restrictions. It's actually dairy free, gluten free, paleo, and can be made keto ... but nobody would ever guess! Plus, it's so easy – simply dump everything in your slow cooker, whisk it up, then set it on high and you're good to go!

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34

Italian-Style Slow Cooker Turkey Meatballs

Photo Credit: www.dinneratthezoo.com

Made with lean ground turkey, parmesan cheese, herbs and spices, these party meatballs are slow simmered to tender perfection in an easy tomato sauce, right in your crockpot. Set out festive toothpicks for a simple but hearty appetizer everyone will love!

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35

Homemade Apple Cider

Photo Credit: foodworthfeed.com

This easy cider recipe is bursting with orchard-fresh apple flavor, mulled with cinnamon and warm spices. It makes your house smell absolutely amazing, welcoming all your Christmas guests with cozy aromas!

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36

Healthier Reuben Dip

Although this popular party dip can also be prepared in the microwave or oven, the crockpot is a great way to keep it warm and perfectly dip-able all throughout the party. With all the classic flavors you want, plus sneaky tweaks to keep it lighter and more waistline-friendly, too!

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37

Easy Slow Cooker Mulled Wine

Photo Credit: www.ditchthecarbs.com

A beautiful blend of winter spices with red wine and brandy. And, besides being ridiculously easy to make in your crockpot to begin with, it can also be made ahead and reheated at party time ... or even frozen!

Get the Recipe!

Slow Cooker Christmas Desserts

Your slow cooker is a fabulous way to cook your dessert and have it perfectly warm, ready and waiting ... whenever dessert time rolls around!

38

Slow Cooker Apple Crisp

Photo Credit: thefoodiephysician.com

A delicious, rustic dessert that'll feed a crowd and is such a snap to make – with no need to even turn on the oven!  Sweet apples are cooked until tender with cinnamon and sugar, and finished with a crumbly oat topping. It’s a perfect dessert for entertaining and makes a wonderful addition to your holiday menu!

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39

Slow Cooker Pumpkin Bread Pudding with Quick Caramel Sauce

Photo Credit: karalydon.com

This bread pudding makes the typical holiday pumpkin pie look BOR-ING. Plus, this clever recipe substitutes half of the usual heavy cream with Greek yogurt, and also cuts back on the sugar a bit, for a nice, lightened-up treat at the end of a heavy Christmas meal!

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40

Easy Slow Cooker Chocolate Lava Cake

Photo Credit: www.ditchthecarbs.com

This decadent, warm chocolate cake is kind of like a crockpot "dump cake" ... with a delightful combination of cake-y and fudgy. Scoop it straight from your slow cooker for an easy way to get your holiday chocolate fix!

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41

Slow Cooker Baked Apples

Photo Credit: www.themagicalslowcooker.com

These could honestly be a breakfast, too ... if you can resist topping them with a scoop of vanilla ice cream! Delicious, no matter when you serve them!

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Crockpot Christmas Breakfast Ideas

Toss breakfast together in the slow cooker, and you'll be free to relax and enjoy Christmas morning, without having to fuss in the kitchen and miss all the action 'round the tree!

42

Slow Cooker Overnight Pecan Pie Oatmeal

Photo Credit: www.ihearteating.com

Why wait until dessert time to enjoy your Christmas pie?!? This recipe takes the flavors of maple and brown sugar and pairs them with creamy steel cut oats. Add in crunchy pecans on top for some texture and crunch, and you've got a yummy breakfast you can prep the night before, for a low-stress Christmas morning!

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43

Christmas Morning Slow Cooker Omelet

Photo Credit: www.primaverakitchen.com

Ham, red bell pepper, onion, and mozzarella cheese are a yummy filling, and a garnish of fresh green parsley and pretty red tomatoes adds a final touch of Christmas colors!

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44

Slow Cooker Blueberry Banana Bread

Photo Credit: bakingqueen74.co.uk

Did you know you could bake bread in your crockpot? How fun is this?!? Vanilla, cinnamon and a touch of maple syrup make it extra cozy for the holidays.

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45

Crockpot Butternut Squash Oatmeal

Photo Credit: amandascookin.com

With a long, slow cook time, this overnight crockpot recipe will awaken your family with enticing breakfast smells. It cooks to creamy perfection while you're sound asleep, with visions of sugarplums dancing in your head!

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46

Easy Slow Cooker Apple Cinnamon Oatmeal

Photo Credit: fantabulosity.com

A scrumptious, warm and comforting breakfast recipe that’s ideal for a snuggly Christmas morning. With a prep time of only 5 minutes, it'll get you out of the kitchen and back to the fun FAST!

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47

Slow Cooker Sausage and Egg Casserole

Photo Credit: kalynskitchen.com

This egg casserole frees you up to do something else while it's cooking, which is fantastic when you're busy entertaining holiday houseguests. And this type of crockpot “baking” infuses the egg with the flavors of the other ingredients a bit more than simply cooking it in the oven.

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48

Overnight Crockpot Banana Bread Oatmeal

Photo Credit: www.ihearteating.com

Filled with the beloved flavors of banana bread, this oatmeal takes just a few minutes to prep ... and then you wake up to a hot, healthy, yummy breakfast just in time to see if Santa Claus visited!

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Dinner Recipes for Busy Holiday-Season Weeknights

Although we're mostly focusing here on festive recipes specifically for holiday parties, buffets and the big, main-event Christmas dinner, I thought all you crockpot lovers out there might need a few gems to serve up on the other "normal" nights of the busy holiday season, too. Below are some of my own family's favorite, easy slow cooker dinners, to help make the whole bustling season a little simpler (and a lot more delicious)!

49

Crock Pot Corn Chowder with Chicken and Bacon

Just toss everything in the slow cooker ... so ridiculously easy! This creamy, satisfying soup has the sweetness of corn and just a hint of smoky bacon. It's warm and hearty for blustery winter evenings. A perfect way to welcome your family to the dinner table this Christmas season!

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50

Slow Cooker Chicken Burrito Bowl

This dump-and-go recipe totally doesn’t taste like it only took 10 minutes of effort! Offer rice and lots of different toppings, and your whole family will be happy customizing their own Mexican dinner masterpieces (and you'll be stress-free and enjoying every moment of the holidays)!

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51

Crock-Pot Crazy Pineapple Chili

This contest-winning chili recipe has an amazing flavor twist that people go crazy over!

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52

Creamy Crock Pot Chicken Stew with Potatoes, Carrots and Tomatoes

Lean into pantry staples you can easily keep on hand, and you can throw this dinner together any time. Tender chicken, potatoes, and carrots and a rich, creamy, tomato-based sauce add up to a comforting dinner with virtually no effort at all!

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53

Crock-Pot Chicken Caesar Sandwiches

Featuring a quick homemade Caesar dressing, these popular sandwiches are both delicious and healthy. Great for weeknight dinners!

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54

Classic, Healthy Crock-Pot Turkey Chili

This is my family’s go-to, classic chili recipe! It's boldly flavored without being too spicy (but don’t worry – we’ve got tips for you if you like it hot).

Get the Recipe!

55

3-Ingredient Crock-Pot Chicken Tacos

One of the most popular dinner recipes I've ever shared here on my site, these super-easy, super-yummy tacos are a true family favorite and absolutely perfect for busy nights. Let everyone top 'em any way they like ... even set out a taco bar for a casual, Christmas season get-together!

Get the Recipe!

Make your life a little easier this holiday season and let your slow cooker do some of the heavy lifting … while you sit back, relax and actually ENJOY the holidays!

Wishing you a very Merry Christmas! I hope it’s your most wonderful and your very most delicious ever!

The post 55 Easy Christmas Crockpot Recipes appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegan (and Vegetarian)  •  Gluten Free  •

Superheroes are everywhere at Halloween. All those tiny, kid-sized capes, Spidey masks, and Vibranium shields.

But does it sometimes feel like YOU are the biggest superhero of all? Using every parental superpower in the quest to fend off the candy attack?!?

*Kapow* take that, Snickers bar! *Shazam* back off, Skittles! *Kabam* see ya later, Twizzlers!

It can be tough to find creative, kid-appealing, HEALTHIER foods to help balance out all that processed sugar.

These Halloween Fruit Kabobs are a perfect secret weapon!

They’re a cinch to make (we’ve got tips for ya in a sec), they can adapt to all sorts of Halloween-y themes and color schemes, and they’re just plain fun.

Fun enough to grab some of the spotlight that’s normally shining on the sugar-loaded candy bags!

Fun enough for a party.

And definitely fun enough for an extra-special after-school snack to power up your tiny superheroes before they head out to trick-or-treat (and get all that *ugh* candy)!

One word of warning, though: adults love these as much as kids do. Honestly, probably even more! So to really be a superhero, make sure you’ve got plenty of extras.

Luckily, these are so darn easy, you don’t actually need a single superpower to make them! The kids will actually have a blast helping you, in fact.

Here’s all ya have to do:

How to Make Halloween Fruit Kabobs

These are basically just a riff on the Fruit Kabobs and Fruit Bouquets we originally taught you how to make almost 10 years ago (where does the time go?!?), and also on our summer-y Red, White and Blue Fruit Kabobs. The basic premise is entirely the same.

Step #1

Gather whatever fruit you’d like to use.

Below are some ideas for fruits that fit the obvious orange and black Halloween color scheme, plus fruits that come in green (the color of witches, frogs and Frankenstein!), yellow (the color of stars and a full moon), and white (because white goes with everything!).

Just some ideas to get you started. You can definitely stick with only orange and black, or pick and choose other colors to mix in however you please. Be creative and have fun!

Once you’ve selected what you’d like to use, wash your fruit, and peel it (if needed).

Then, cut large fruit like melons into kabob-sized chunks.

Step #2 (Optional … but Super Fun!)

If you’d like to really pump up the “wow” level, you can use cookie cutters to make all sorts of spooky shapes out of large fruits, like planks of pineapple or slices of melons.

Amazon has about a gazillion Halloween, superhero, and fall-themed cookie cutters to choose from.

You can stick with classic Halloween shapes like bats, ghosts, stars and pumpkins (like we did in our photos). Or, you can branch out into cutters that match your kiddos’ costumes or your party theme.

And don’t forget … star fruit is automatically star-shaped, without any cookie cutter needed at all. (Ideal for topping fairy princess fruit wands, if you happen to have any little princesses running around this Halloween!)

Step #3

Thread your fruit onto bamboo skewers, alternating the colors and types of fruit however you’d like.

That’s it! So enjoyable to make, and so very simple!

Serving Ideas

These spook-tacular fruit skewers are fantastic for:

Wanna REALLY Make These Fun??

You can easily (it truly IS easy … I promise!) turn your fabulous fruit skewers into a showstopper centerpiece! A fruit bouquet like you’d pay bucketloads of cash to order from one of those delivery places.

Ooooooh … fancy! (Now who’s REALLY a superhero? Hint: you, you, you!)

Simply follow our directions for How to Make a Fruit Bouquet!

How to Serve Your Spook-Tacular Kabobs

These are fresh, juicy and delicious straight-up, just as they are.

But, if you’d like to add a fruit dip alongside, we’ve got several great suggestions!

Serve your fruit kabobs next to our:

• Healthy Sugared-Vanilla Yogurt Fruit Dip
• 3-Ingredient Chocolate Dip
• Even try our Peanut Butter Silk Pie Dip

Or, for the very most ultimate Halloween-y presentation, go with our adorable Ghostly Halloween Fruit Dip (pictured below). It’s crazy-easy to make (again, no real superhero skills needed!), but it ratchets the fruity fun level up even higher still.

No matter what you choose, you truly will feel a bit like a superhero … or at least a super parent … fending off some of the candy onslaught with these festive yet healthy kabobs!

Need even more diabolically ingenious, healthier ideas for October snacks and Halloween parties?

We’ve gotcha …

So many terrific ideas for the most hauntingly spectacular, HEALTHY Halloween ever!

Happy, Happy Halloween to all you superhero parents out there! Keep rockin’ it out, one healthier step at a time, friends!

~ by Shelley

Halloween Fruit Kabobs

Yield: varies

Prep Time: 15 minutes

Total Time: 15 minutes

Festive Halloween Fruit Kabobs are so easy to make! They're fun for parties, special for after-school snacks, and impressive on fruit trays.

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegan (and Vegetarian)  •  Gluten Free  •

Print

Ingredients

Orange Fruit Options

• Clementine or tangerine sections
• Cantaloupe or other orange melon
• Mangoes

"Black" Fruit Options

• Black grapes
• Blackberries
• Very dark blueberries

Green Fruit Options

• Green grapes
• Honeydew melon
• Kiwi
• Green apples

Yellow Fruit Options

• Star fruit (naturally star-shaped, no cooke cutter needed)
• Pineapple
• Golden kiwi

White Fruit Options

• Some melons like canary melons and sometimes honeydews and crenshaws
• Bananas

Instructions

1. Wash and, if needed, peel or cut your fruit.
2. If desired, use cookie cutters to make some cutouts by slicing melons or pineapple planks slightly thinner than the depth of your cutters (generally about 1/2" thick is good).
3. Thread fruit onto bamboo skewers, alternating colors and types of fruit in pretty combinations.

Notes

Make-ahead tips: Depending on which fruits you use, these fruit kabobs can generally be made at least a couple of hours in advance, and often even a day ahead. In addition, if you're cutting out shapes, that step can also be completed a day or two in advance. Store your prepared fruit, covered, in the refrigerator until serving. Note, however, that bananas, in particular, do not hold up well and should be added only at the last minute.

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This Recipe Is:   •  Ready in About 30 Minutes  •  Make Ahead  •

Seems like everywhere you look these days, restaurants have some type of Cajun pasta on the menu. From humble mom-and-pop joints to highbrow, chef-driven dining experiences … they know Cajun cream sauce will sell.

Whether it’s a Cajun shrimp pasta (like this one) or Cajun Alfredo dripping over chicken and veggies, people love it.

Wanna capture all those headliner restaurant vibes at home? Heck yeah, you do (sign me up, too)!

Why Cajun Shrimp Pasta Is So Popular

• It’s full of perfectly cooked, tender, juicy shrimp,

• Draped in a rich, creamy, Alfredo-y sauce,

• Studded with texture and background flavors from the classic “Cajun Trinity” of green pepper, onion and celery,

• Amped up with Cajun spices (kicky but not too, over-the-top hot), and some parmesan cheese for an extra layer of savory-salty-cheesy joy …

• All nestled into twirly strands of al dente pasta.

YES! That is a recipe for rampant fan appeal and undying foodie love.

That is why restaurants so often feature some version of Cajun pasta on their menus. Because it’s just so darn good and people can’t get enough.

It’s deeply flavorful, rich and creamy, and oh-so-satisfying.

But There’s a Problem (Two, Actually)

So yes … we all agree that Cajun pasta is delicious. And yes, we wish we could re-create it at home.

But …..

This super-easy “one-pot” version cleverly solves both those problems at once!

One-pot pasta to the rescue!

Why the One-Pot Method Is So Wonderful

I absolutely adore the concept of one-pot pasta recipes.

Ever since our One-Pot Whole-Wheat Pasta with Asparagus, Peas and Parmesan … I’ve been irreversibly addicted to this idea.

It’s pure genius, for a couple reasons.

First, of course, it streamlines both cooking and cleanup, since all the action happens in just one pan. There’s no straining the pasta, either. And, you can serve dinner straight outta the pan you cooked it in.

Easy, easy.

Perfect for the busy home cook (which is me … and you)!

But there’s a sneaky side benefit to this method, too.

As pasta cooks, it releases starch into the cooking water. As Kitchn explains, that starch acts as a thickener and binding agent.

In one-pot pasta recipes, the starchy cooking water reduces into a perfect base for a rich, creamy sauce … no butter or heavy cream needed.

Brilliant!

Now, in this recipe, we do add a dab of Neufchâtel cheese (aka reduced-fat cream cheese) to pump up the creamy richness even more and smooth out the edges, bringing all the flavors together. (It’s the same strategy we use in our One-Pot Jamaican Rasta Pasta.) But that’s a much better choice than the butter plus a cup or two of full-fat heavy whipping cream (or even half-and-half or whole milk) that you’ll typically find in a creamy Cajun Shrimp Pasta recipe.

The starchy base sauce from the one-pot cooking method isn’t just easy … it’s also a healthful way to begin building a mock Alfredo sauce that’s still decadent, satisfying and delicious, yet also so, so much lighter and waistline-friendly!

Ok. Problems solved … so, let’s get cookin’!

How to Make Cajun Shrimp Pasta in Just One Pot

Ingredients and Prep

There’s not much prep work with this recipe, just a bit of quick chopping.

But I do recommend that you have all your ingredients gathered up next to the stove, so it’s all ready to go at the right point in the process.

The only potentially tricky questions here are about the shrimp. Specifically, regarding what size to use and how to buy them …

Okey doke! Now that you’ve got your easy prep done … the cooking is super-easy, too! Here’s what you do, step-by-step:

Step #1

Heat your oil over medium heat in a large, heavy sauté pan.

Once the oil is hot, dump in your green bell peppers, onion, celery, and garlic and cook them until they begin to soften and the onions are a little translucent but not too browned. It should take about 8 minutes or so.

Be sure to give the veggies a quick stir now and then, so nothing browns too much and your tiny bits of garlic don’t burn.

Step #2

Next, pour in your broth to deglaze the pan, stirring to loosen up any browned bits that might have formed. (But remember, there ideally shouldn’t be too much in the way of browning.)

Then add your pasta, and dump the undrained tomatoes, milk, Cajun seasoning, bay leaves, thyme, and salt on top.

Stir it up a little to combine everything, and also to help the pasta strands to begin to separate. You don’t want them to cook all stuck together in a clump.

Also, try to push the pasta down, so it’s mostly submerged in the liquid as it cooks.

Cover your pan and increase the heat to bring it up to a boil.

Step #3

Once that glorious mixture comes to a boil, reduce the heat back to about medium or medium-low. You want to maintain a lively simmer, but NOT a hard, full, rolling boil.

At this point, you’re free to help with homework, make a phone call, toss in some laundry … whatever else needs to get done (like, ALLLL the things, right?!?!). Just be sure to wander past the stove occasionally to take the lid off and give everything a good stir. You want to keep the pasta submerged in the sauce as much as possible, but also stir it around enough that it stays separated and un-clumped.

Precisely how long the cooking will take depends on your brand of pasta, but you’re roughly looking at about 10-13 minutes.

Step #4

Once the pasta is al dente, stir in your raw shrimp and continue cooking your meal (covered) until the shrimp are just done.

This happens pretty quickly.

For the fairly large-ish 21/25 size I usually use, that’s gonna take only about 3 minutes.

Remember here … the shrimp cooks quickly.

The easiest way to ruin fabulous shrimp is to overcook them. Don’t do it!

(As you can see in my photos, I prefer to remove the shells from the shrimp tails before cooking – if they weren’t already removed when I bought them – but that’s a matter of personal preference and entirely up to you. If you want a more “chef-y” presentation, feel free to leave the shells on the ends of the tails, to be removed as people are eating.)

Step #5

Now for the extra boost of creamy-dreamy cheesy yumminess …

Stir in the parmesan cheese and Neufchâtel cream cheese to make your creamy Cajun sauce really creamy. Yes … YUM!

Keep stirring until the cream cheese is completely melted and the cheeses are evenly distributed all throughout the dish.

Step #6

Pull your dinner off the heat, discard the bay leaves, and serve it up!

Sure, you can get a little extra fancy and garnish it with some fresh parley for a pop of color, if you’d like. Or a sprinkling of alluring parmesan, to hint at the creamy vibes within.

But that’s all totally optional. Your family is gonna love it just as much if you carry the pan straight to the table and start scooping up helpings … with no fussy garnishes or sprinklings at all.

Trust, me … this glorious dinner really doesn’t need any fru-fru bling. It screams “YES … I AM ABSOLUTELY DELICIOUS” all by its humble, one-pot, no-frills self!

How to Reheat Your Cajun Pasta

Surprisingly, this dinner works well as a make-ahead meal for busy weeknights. And leftovers (in the unlikely event that you happen to have any!) are great a day or two later, as well.

You can gently rewarm it either on the stovetop or in the microwave.

Either way, the key is to reheat gently. You don’t want to overcook and toughen the shrimp. Always go with a low, gentle heat until everything is just heated through.

Want to make a restaurant-quality dinner at home? On even a busy weeknight?? AND that you can actually feel awesome serving to people you really care about (and their waistlines and arteries)???

It’s not too much to hope for. This recipe checks every single box!

Try it this week, and see for yourself why my own family fell so in love with this recipe.

And then pat yourself on the back for whipping up a scrumptious, restaurant-caliber meal that is cleverly so much more nutritious (and gosh … so much easier to make, too).

So many wins here!

~ by Shelley

Print

One-Pot Creamy Cajun Shrimp Pasta

This super-easy recipe features tender, succulent shrimp in a flavorful Cajun cream sauce. But unlike many other recipes, it uses the one-pot method to create a restaurant-quality meal quickly, easily, and MUCH more nutritiously!

Course Main Dishes

Cuisine American

Diet Low Fat

Prep Time 6 minutes minutes

Cook Time 27 minutes minutes

Total Time 33 minutes minutes

Servings 8 cups

Calories 238

Author Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped green pepper
• 1 cup chopped yellow onion
• ½ cup thinly sliced celery
• 2 tablespoons minced garlic
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
• 8 ounces linguine or fettuccine (we use whole wheat or whole grain)
• 1 (14.5-ounce) can fire roasted diced tomatoes, undrained
• 1½ cups nonfat milk
• 2½ teaspoons Cajun seasoning (we use McCormick; see note)
• 2 bay leaves
• 1½ teaspoons dried thyme leaves
• ½ teaspoon kosher salt
• 1 pound uncooked, peeled and deveined shrimp, tails removed if desired (we use 21/25 size; see note)
• ¼ cup grated parmesan cheese
• 2 tablespoons reduced-fat cream cheese (Neufchâtel cheese)
• optional for garnish: chopped fresh parsley or extra parmesan

US Customary – Metric

Instructions

• Heat oil over medium heat in a large sauté pan. Add green pepper, onion, celery, and garlic. Cook for about 8 minutes, stirring occasionally, until they begin to soften and the onions are a little translucent but not too browned.
• Add broth to deglaze the pan, loosening any browned bits. Then add pasta, undrained tomatoes, milk, Cajun seasoning, bay leaves, thyme, and salt. Stir to combine and separate the pasta a little. Cover the pan and increase heat to bring it to a boil (this usually takes 3-4 minutes on my stove).
• Once it comes up to a boil, reduce the heat to about medium or medium-low, to maintain a lively simmer (not a full, hard, rolling boil). Continue cooking, covered but stirring occasionally and trying to keep the pasta mostly submerged, until the pasta is tender (which generally takes about 10-13 minutes, depending on your brand of pasta).
• Stir in shrimp and continue cooking, covered, until the shrimp are done (about 3 minutes for the 21/25 size we use). Do not overcook.
• Add parmesan cheese and cream cheese, stirring to melt the cream cheese and distribute the cheeses evenly.
• Remove from heat, discard bay leaves, and serve immediately, garnished with parsley and extra parmesan, if desired.

Notes

Cajun seasoning: Various brands of Cajun seasoning may vary in their spice blend formulations and spiciness. We tested this recipe with McCormick Gourmet Cajun Seasoning, as it seems to be widely available. If you use a different brand, you may need to adjust the amount to taste, and possibly also tweak the amount of kosher salt you add (if your Cajun seasoning blend includes extra salt).

Shrimp size: Shrimp are sold with a "size" number that indicates how big the shrimp will be, based on how many it takes to equal a pound. I like to use fairly large shrimp, typically ones labeled as 21/25, which means that there will be about 21-25 shrimp in a pound. You can use larger or smaller shrimp in this recipe, but you'll need to adjust their cooking time slightly, so they still end up perfectly cooked. Always shoot for them to be "just-cooked" … succulent and tender, not toughened and dried out.

Make-ahead tips: This recipe can be made ahead and reheated (on the stovetop or even in the microwave), and it's good for leftovers a day or two later. The key is to rewarm it gently over a low heat, just until heated through, so the perfectly cooked shrimp don't overcook when being reheated.

Nutrition

Serving: 1 cup | Calories: 238 | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 78mg | Carbohydrates: 35g | Fiber: 6g | Sugar: 6g | Protein: 18g

This recipe was inspired by an old Cooking Light recipe for Cajun Shrimp Linguine that used a more traditional cooking method and turned to half-and-half for creaminess. We slashed the fat even further and streamlined prep with the one-pot cooking method, which also allowed us some nutritional room to stir in a little parmesan for an extra layer of savory, cheesy, umami flavor.

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