Why you’ll love this chili

• Easy. Only 5 ingredients and 20 minutes are necessary to make this recipe!
• Versatile. This is a very basic chili, but mix-in up by using different meat, beans, adding spices, veggies, or even bacon. 
• Kid friendly. My kids absolutely devour this when it’s loaded up with cheese. 
• Meal prep-able. Make a double batch and freeze some for a rainy day. 

Ingredients

This humble chili recipe is made with 5 ingredients, but feel free to play around with additional spices and ingredients (onion, garlic, bacon, etc.) if you want to kick it up a notch!

• Ground Beef – use whatever ground beef you have on hand. If it’s higher in fat content, that’s ok, the additional grease will get drained off. 
• Beans – I like pinto beans for flavor and texture, but feel free to use any bean you have on hand like kidney beans, black beans, etc. 
• Condensed Tomato Soup – an easy way to create a chili base! This adds a nice, concentrated tomato flavor.
• Brown Sugar – balances out the acidic tomatoes with a rich, molasses sweet flavor. Use more or less depending on how sweet you like your chili. 
• Chili Powder – made up of sweet paprika, garlic powder, cayenne pepper, onion powder, oregano, and cumin; chili powder really gives that smoky, sweet, and spicy flavor we all know and love.
• Salt – balances out the sweetness from the brown sugar and enhances the acidic tomato and rich ground beef. 

How to make

All made in one bowl and no chopping required, this beef chili recipe really could not be easier.

1. Cook and crumble the ground beef in a large stockpot, then drain off the fat.
2. Stir in beans, soup, water, brown sugar, chili powder, and salt, simmer until hot and thickened, then serve with your favorite toppings!

How long does it take to cook?

This chili takes 15 minutes to cook on the stovetop. With about 5 minutes of prep, this easy chili recipe takes just 20 minutes to make from start to finish.

So quick, so easy, and so yummy!

What do you top chili with?

Toppings take your chili from great to amazing! Here are some of my favorites:

• Something Cheesy. I love shredded sharp cheddar for flavor and creaminess, but any cheese will do . . . pepperjack anyone?
• Something Creamy. Sour cream or greek yogurt cut the richness of the chili with a creamy tang!
• Something Salty and Crunchy. Tortilla chips, fritos, or crackers will add a salty flavor and crunchy texture!
• Something fresh. Jalapeño slices, cilantro, avocado, or black olives balance out the rich chili with fresh flavors! 

How to season chili

This particular recipe uses salt and chili powder for seasoning, but if you’d like to amp it up a bit, try adding in additional flavors and spices such as liquid smoke, worcestershire sauce, pepper, ground cumin, smoked paprika, and/or red pepper flakes!

How do you thicken homemade chili?

If your chili is thinner than you’d like, try simmering the chili a bit longer (uncovered). If it still isn’t thick enough, try whisking in a cornstarch or flour slurry. You could also bulk it up with more (drained) beans.

How do you thin homemade chili?

If your chili ends up thicker than you like, try stirring in broth or water. Add small amounts at a time so it doesn’t become too thin. Taste and re-season, as necessary.

Variations

• Spice it up. Try adding green chiles, diced jalapeño, a little hot sauce, a sprinkle of red pepper flakes, or cayenne pepper.
• Use a different meat. Try it with ground chicken or turkey instead. Check out this turkey and vegetable chili recipe! You could even throw in some bacon.
• Make it vegetarian or vegan. Check out my crockpot vegetarian chili recipe or my instant pot vegetarian chili.
• Make it Tex-Mex. Swap the pinto beans for black beans and toss in a little bit of taco seasoning.
• Add more veggies. Try it with zucchini, bell pepper, corn, carrots, onions, or even sweet potato!

What to serve with chili?

Chili is packed with delicious and filling ingredients but I LOVE to serve it up with some yummy sides as well:

• Cornbread
• Beer Bread
• Pretzel Bites
• Pear, Blue Cheese, Candied Pecan Salad

How to store

Leftovers can be stored in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months.

To reheat, thaw in the fridge, if frozen, then heat on the stovetop or in the microwave until warm.

– Jennifer

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Easy Beef Chili Recipe

This Easy Chili is cozy, hearty, and guaranteed to hit the spot every time. Only 5 ingredients and 20 minutes stand between you and a bowl!

Course Dinner, Soup

Cuisine American

Keyword 20 minute dinner recipe, 5 ingredient beef dinner, comfort food, ground beef, quick chili recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 people

Calories 342kcal

Author Jennifer Debth

Equipment

• Stockpot

Ingredients

Easy Beef Chili

• 1 pound lean ground beef
• 1 (15 oz) can beans drained and rinsed - I actually used romano beans but you could also use kidney beans or pinto beans
• 1 (10 oz) can condensed tomato soup + 1 can worth of water
• 1/4 cup brown sugar packed (more to less to taste)
• 1 teaspoon chili powder more to taste
• 1 teaspoon salt more or less, to taste

Toppings, etc

• Shredded cheese
• Sour cream
• Veggies: cilantro, jalapenos, green onions, etc.
• Crackers
• Chips
• Cornbread

US Customary - Metric

Instructions

• Cook beef, breaking it up as you go, over medium heat in a large stockpot, then drain the grease.
• To the drained beef, add in beans, condensed soup, 1 soup can's worth of water, brown sugar, chili powder, and salt.
• Stir to combine, bring to a simmer, then simmer for 3-5 minutes, or until hot and slightly thickened.
• Taste and re-season, then serve with toppings and sides of choice!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

This could easily be doubled, tripled, etc to feed a larger crowd!

Nutrition

Serving: 1scoop | Calories: 342kcal | Carbohydrates: 40g | Protein: 31g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1208mg | Potassium: 1095mg | Fiber: 7g | Sugar: 21g | Vitamin A: 425IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 4.6mg

The post Easy Chili Recipe appeared first on Show Me the Yummy.

When I think of cool weather, I think of fuzzy socks, furry blankets, and soup. There’s really nothing better than coming home on a chilly day to a steaming hot bowl of soup. When I developed this recipe, I wanted to come up with the PERFECT cold day soup. I was completely blown away by just how good this roasted tomato soup turned out to be. So long canned tomato soup! See you never!

Ingredients

You only need nine ingredients for this roasted tomato soup recipe. It’s pretty amazing how so few ingredients can taste so darn good!

• Canned Tomatoes – the base for the soup. I use both the tomatoes and the drained tomato juice from the can so make sure you save the juice! Fresh tomatoes may also be used. 
• Yellow Onion – gives the soup a subtle sweetness. White onion, red onion, or even shallots may be used as well. 
• Garlic – provides a nutty, garlic flavor.
• Olive Oil – used to roast the tomatoes, onion, and garlic.
• Brown Sugar – adds a little bit of sweetness and cuts the acidity of the tomatoes.
• Butter –  makes the soup creamier. If vegan, sub with a plant based vareity.
• Dried Basil – adds a nice herbaceous flavor to the soup. I use this over fresh basil, because I always have it on hand and I prefer the stronger flavor and more subtle texture.
• Bay Leaf – used to add extra flavor. Bay leaves should not be eaten so make sure you remove the leaf before blending the soup!
• Vegetable Broth – use your choice of broth (chicken broth will work just fine.) I stuck with vegetable broth to keep the soup vegetarian/vegan!
• Heavy Cream (optional) – makes the soup even creamier.
• Sour Cream (optional) – adds a bit of tangy creaminess.

How to make roasted tomato soup

This soup is super easy to make and so darn good!

1. Drain tomatoes.
2. Roast the drained tomatoes, onion, garlic, olive oil, brown sugar, and salt on a baking sheet lined with a silicone baking mat.
3. Once roasted, pour veggies, butter, dried basil, bay leaf, tomato juice, and broth into a large stockpot. Simmer then remove bay leaf.
4. Transfer mixture to a blender and blend until smooth.
5. Serve and enjoy with a grilled cheese sandwich!

Just four simple steps and you’ve got the creamiest, coziest, yummiest bowl of soup of all time!

How to make roasted tomato soup vegan

This roasted tomato soup recipe is naturally vegetarian, assuming you use vegetable stock rather than chicken broth, and can easily be made vegan as well! Simply sub vegan butter for butter and leave out the optional heavy cream and sour cream add-ins!

What to serve with roasted tomato soup

My personal favorite thing to serve with this soup is a classic grilled cheese (hello wonder bread and american cheese slices).

• Air Fryer Grilled Cheese
• Caprese Grilled Cheese Sandwich Recipe
• Pear, Blue Cheese, Candied Pecan Salad
• Air Fryer Mozzarella Sticks Recipe
• Quiche Recipe
• Mac and Cheese
• Garlic Bread Recipe
• Homemade Croutons
• Rhodes Rolls

How to store

This soup can be stored in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months!

To reheat, simply pop in the microwave or in a pot on the stove until warm!

– Jennifer

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Roasted Tomato Soup

This Roasted Tomato Soup is pure comfort in a bowl! Loaded with good for you ingredients, this soup is so nutritious and delicious, you'll never think about canned soup again! 

Course Soup

Cuisine American

Keyword creamy, roasted veggies, winter

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 4 people

Calories 178kcal

Author Jennifer Debth

Equipment

• Vitamix
• Baking Sheet
• Silicone Mats

Ingredients

• 1 (28 oz) can whole peeled tomatoes drained - save the juice!
• 1 yellow onion sliced
• 4-6 cloves garlic peeled, but kept whole
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 2 tablespoons butter omit or sub with vegan butter if vegan
• 1/2 tablespoon dried basil
• 1 bay leaf
• 1 1/2 cup vegetable broth
• heavy cream optional for topping
• Sour cream optional for topping

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and line a rimmed baking sheet with a silicone baking mat. 
• Place the drained tomatoes onto the prepared baking sheet with the onion, garlic, olive oil, brown sugar, and salt. 
• Toss together to combine.
• Bake in the preheated oven for 30 mins, stirring half way through.
• Pour the roasted vegetables, butter, dried basil, bay leaf, reserved tomato juices, and broth into a medium sized sauce pan.
• Bring to boil over medium high heat. Then reduce heat and let simmer for 5 minutes.
• Remove bay leaf.
• Blend in high powered blender until smooth.
• Serve with optional ad-ins and a grilled cheese sandwich!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

Vegan? Sub butter for vegan butter and leave out the optional ad-ins.

A reader had success using an immersion blender right in their soup pot! So feel free to try that out instead of using a blender if you like 🙂

Nutrition

Calories: 178kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 689mg | Potassium: 438mg | Fiber: 3g | Sugar: 10g | Vitamin A: 595IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 2mg

The post Roasted Tomato Soup appeared first on Show Me the Yummy.

Alphabet soup brings me back to my childhood. Who’s with me? This homemade version is about 1,000,000 times better than the canned variety, but have no fear, because it’s *almost* as easy as cracking open a can of soup. 😉

Ingredients

This hearty, yet healthy soup is absolutely PACKED with good for you veggies and spices.

• Ground Beef – use 80/20 so the meat is tender but not overly greasy.
• Yellow Onion, Carrot, and Celery – the classic “mirepoix” veggie trio used in soup to add flavor, color, nutrients, and texture.
• Garlic – adds a subtle nutty kick of flavor.
• Italian Seasoning, Salt, and Pepper – a simple blend of seasonings that adds so much sweet, earthy flavor.
• Beef Broth and Tomato Juice – a flavorful and slightly sweet base.
• Russet Potato – a great way to bulk up any soup! Peeled and cubed for a yummy fluffy texture.
• Green Beans and Corn – use frozen green beans and corn for easy prep and perfectly tender textures.
• Alphabet Pasta – no need to cook first since the pasta cooks directly in the soup!
• Parmesan Cheese – melted into the soup for a much needed sharp, nutty, salty flavor.
• Sour Cream and Monterey-Jack Cheese – highly recommended for serving!

How to make

This alphabet soup recipe might not be quite as quick as the canned variety but it’s SO MUCH healthier and still only takes 20 minutes to prep!

1. Heat a large stockpot over medium heat then add in beef, onion, carrot, celery, garlic, Italian seasoning, salt, and pepper. Cook until the beef is no longer pink and the carrots are tender.
2. Stir in broth, tomato juice, and potato then bring to a simmer, cover, lower the heat to keep it at a simmer and simmer for 8 minutes.
3. Add in frozen green beans, corn, and pasta then raise the heat and bring the soup to a boil until the pasta is cooked to your liking.
4. Stir in parmesan then serve and enjoy!

Where can you buy alphabet pasta?

Alphabet shaped pasta can be found in a lot of major grocery stores, but I find it easiest to order it in bulk from Amazon!

Tips

Here are a few ways to keep this soup quick, easy, and delicious!

• Use a lean-ish ground beef. Use 80/20 lean ground beef which is tender but not too greasy. If you use a fattier beef you will probably want to drain any excess grease after you cook it.
• Use frozen veggies. You can use fresh green beans and corn or even canned varieties, but I prefer to use frozen since there’s no prep involved AND they still taste fresh.
• Season to taste. I started with 1 teaspoon of salt but then ended up adding quite a bit more. Make sure you taste and re-season so the soup is just right for you!

Variations

I love this alphabet soup as is but it’s also super customizable if you want to switch things up.

• Add more veggies. Pretty much anything goes! Try sweet potato, bell peppers, peas, spinach, zucchini, mushrooms, etc. Keep in mind the firmer veggies need to be added first while the softer veggies can be added later.
• Use another protein. If ground beef isn’t your thing, use tofu, chickpeas, shredded chicken, Italian sausage, or ground turkey.
• Use other pasta. Any small pasta shape will work.
• Spice it up. If you prefer a kick of heat, try sprinkling in red pepper flakes or cayenne pepper.

What to serve with alphabet soup

Serve alphabet soup with a sprinkle of parmesan, a handful of monterey-jack, and a dollop of sour cream. Since this soup is already loaded with protein, carbs, and veggies, it’s a pretty balanced meal on its own but I do love to bulk it up with some bread and/or a salad.

• Garlic Bread
• Grilled Cheese
• Cornbread
• Pear, Blue Cheese, Candied Pecan Salad
• Fruit Salad

How to store

Leftovers will last in an airtight container in the fridge for 4-5 days or in the freezer for 3-4 months.

To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through. Thin with broth, as necessary, if the pasta soaks up too much liquid.

– Jennifer

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Alphabet Soup

This Alphabet Soup is a homemade version of the classic canned soup! This hearty and healthy one-pot dinner is packed with beef, veggies, pasta, cheese, and more!

Course Dinner, Lunch

Cuisine American

Keyword alphabet pasta, healthy, One Pot

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 12 people

Calories 286kcal

Author Jennifer Debth

Equipment

• Stockpot

Ingredients

• 1 pound ground beef I used 80/20
• 1 yellow onion diced
• 2 large carrots diced
• 2 stalks celery diced
• 1 tablespoon minced garlic
• 1 tablespoon Italian seasoning
• 1 teaspoon salt plus more to taste (I used way more)
• 1/2 teaspoon pepper
• 2 (32 oz) boxes beef broth plus more for thinning, if necessary
• 1 (46 oz) bottle tomato juice
• 1 (10 oz) russet potato peeled and cubed into 1/2 - 1 inch chunks
• 1 (12 oz) bag frozen green beans keep frozen
• 1 cup frozen corn keep frozen
• 1 (12 oz) box uncooked alphabet pasta
• 1 cup finely grated parmesan cheese plus more for serving
• Sour cream for serving, if desired
• Shredded monterey-jack cheese for serving, if desired

US Customary - Metric

Instructions

• Heat a large stockpot over medium heat.
• Once hot, add in beef, onion, carrots, celery, garlic, Italian seasoning, salt, and pepper.
• Cook, breaking up the meat as you go, until the beef is no longer pink and the carrots are tender.
• Stir in the broth, tomato juice, and potato.
• Bring to a simmer, cover, and simmer for 8 minutes - you’ll likely need to lower your heat to keep at a simmer.
• Add in frozen green beans, corn, and pasta.
• Raise heat back to medium/medium-high and bring the soup to a boil.
• Boil according to pasta box directions (mine said boil for 7-9 minutes), stirring regularly to prevent burning.
• Test to make sure the potatoes are fork tender and the pasta is cooked to your liking, then remove from heat.
• Stir in parmesan cheese, then taste and re-season, if necessary.
• Serve with optional toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1person | Calories: 286kcal | Carbohydrates: 38g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 945mg | Potassium: 800mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2793IU | Vitamin C: 27mg | Calcium: 160mg | Iron: 3mg

The post Alphabet Soup appeared first on Show Me the Yummy.

I thought I wasn’t a fan of tofu, because any time I had it, it was bland and mushy. Then I made this air fryer tofu that was flavorful and crispy and I immediately changed my tune. If you have any tofu skeptics in your life, send them this recipe, I bet you it’ll convert them after one bite. 😉

Ingredients

Less than 10 ingredients necessary to make perfect, crispy tofu!

• Extra Virgin Olive Oil – helps create a crispy exterior and a lightly “fried” flavor. Avocado oil or another neutral flavored oil like canola oil may also be used if you’re not a fan of EVOO.
• Chili Garlic Sauce – provides a bit of nutty, spice to the recipe. If you don’t have chili garlic sauce on hand, replace with 1/2 tablespoon minced garlic and 1/2 tablespoon sriracha. Not a fan of spice? Omit the chili garlic sauce or sriracha and just use 1/2 tablespoon minced garlic instead.
• Soy Sauce – soaks into the tofu to give a salty, rich umami flavor. Use a low sodium soy sauce if you’re watching your intake. Gluten free? Use tamari or coconut aminos instead.
• Seasoned Rice Vinegar – balances out the soy sauce with a bright, tangy flavor. Seasoned rice vinegar has the addition of salt and sugar, so if you need to substitute with another vinegar (like apple cider vinegar), use half the amount called for so it doesn’t overpower the other flavors.
• Pure Maple Syrup – adds sweetness to the tofu that provides a nice contrast to the umami flavor from the soy sauce and tang from the vinegar. Maple syrup is a great natural way to add a sweet, molasses flavor to any dish. Feel free to substitute honey or agave.
• Cornstarch – coats the outside of the tofu which makes the exterior extra crispy!
• Tofu – extra firm tofu is the best tofu to use in the air fryer. Other varieties of tofu — silken, soft, medium, and firm — are too soft. Extra firm tofu can easily be cubed, tossed, and air fried without losing its shape.
• Salt – to taste. Salt is necessary to provide additional flavor to the tofu and enhances the other ingredients in the sauce.

How to make

This delicious tofu recipe takes just 15 minutes to prep and 15 minutes to cook! Super quick and super easy!

1. Drain and press tofu, then cut into 32 cubes.
2. In a small bowl, whisk together oil, chili garlic sauce, soy sauce, vinegar, and maple syrup until well-combined.
3. Transfer the sauce to a gallon-sized ziplock baggie, then add in tofu cubes. Seal and gently shake until the tofu is evenly coated. Sprinkle in cornstarch, then seal and shake again.
4. Preheat the air fryer to 375ºF then add in tofu cubes.
5. Air fry for 15 minutes, flipping halfway through, then remove the air fryer and sprinkle with salt. Repeat with remaining tofu.

How do you make crispy tofu in an air fryer?

Here are a few things you can do to get ultra crispy tofu:

• Preheat the air fryer. Let your air fryer preheat to 375ºF before adding in the tofu. This ensures that the outsides start cooking immediately so they get nice and crispy without the inside becoming overcooked.
• Use extra firm tofu. Other varieties of tofu don’t have enough structure and contain too much moisture to get crispy. Make sure you use extra firm.
• Press the tofu. Use a tofu press or read this article on how to press tofu to get any excess moisture out of the tofu. The less moisture, the crispier it will be.
• Toss with cornstarch. Cornstarch helps absorb moisture as the tofu cooks which results in a crispier exterior.
• Don’t overcrowd the air fryer. I recommend cooking your tofu in batches so you can cook smaller amounts at a time. If the pieces are all on top of each other, the air won’t be able to circulate properly and parts of the tofu may be soggy.
• Shake halfway through. Gently shake the air fryer basket halfway through the 15 minute cook time to redistribute the tofu. This ensures that the air reaches every side of the tofu so it’s evenly cooked and crispy all the way around.

What happens if you don’t press tofu?

You can still eat tofu if you don’t press it, but the flavor and texture won’t be good. Pressing tofu removes the excess moisture which allows the tofu to absorb flavors from the seasonings and marinade and allows the outside to become crispy. To press tofu: use a tofu press or read this article on how to press tofu to get any excess moisture out of the tofu. The less moisture, the crispier and more flavorful it will be.

Can you bake the tofu?

If you don’t have an air fryer, this tofu recipe is easy to make in the oven as well:

• Preheat your oven to 400ºF.
• Follow the tofu prepping instructions as listed.
• Spread the tofu onto a greased baking sheet and bake for 20-30 minutes, flipping halfway through.

What to serve with air fryer tofu

Tofu is so versatile and can be served a number of different ways with several sides:

• Tofu Fried Rice
• Easy Asian Noodles
• Thai Peanut Sauce

How to store

Leftover tofu will last in an airtight container in the fridge for 4-5 days or in the freezer for 4-6 months. To reheat, thaw in the fridge, if frozen, then warm in the air fryer to re-crisp. – Jennifer

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Air Fryer Tofu

This Air Fryer Tofu is soft on the inside, but ultra crispy on the outside. It's marinated in a flavorful sauce and makes the perfect addition to any meal!

Course Dinner, Lunch

Cuisine Chinese

Keyword 15 minute prep, air fryer, extra firm tofu

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 people

Calories 130kcal

Author Jennifer Debth

Equipment

• Air Fryer
• Ziploc Bags - Gallon

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon chili garlic sauce
• 1 tablespoon soy sauce or gluten free substitute such as coconut aminos
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon pure maple syrup
• 2 tablespoons cornstarch
• 1 (16 oz) block extra-firm tofu drained and pressed very well, then cubed into 32 chunks
• Salt to taste

US Customary - Metric

Instructions

• Preheat air fryer to 375 degrees F and grease the basket generously with cooking spray.
• In a small bowl, whisk together oil, chili garlic sauce, soy sauce, vinegar, and maple syrup until well combined, then pour into a gallon sized baggie.
• Add tofu to the baggie, then seal and gently shake until evenly coated.
• Sprinkle the cornstarch over the tofu, then seal and gently shake until the tofu is evenly coated in the cornstarch.
• Working in batches, add tofu cubes to the preheated air fryer basket in a single layer (make sure no pieces are touching to ensure even cooking and crisping).
• Air fry for 15 minutes, gently flipping halfway through.
• Remove from air fryer, sprinkle with salt, then repeat with remaining tofu.
• Serve as desired (example: tofu fried rice or with some sort of dipping sauce) and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1person | Calories: 130kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 533mg | Potassium: 196mg | Fiber: 1g | Sugar: 5g | Calcium: 42mg | Iron: 2mg

The post Air Fryer Tofu appeared first on Show Me the Yummy.

If you’re looking to wow your family at dinner without slaving in the kitchen, then you need to make this chicken tetrazzini ASAP. It’s rich, creamy, cheesy and packed with chicken and noodles, so you know it’s going to be a crowd favorite. BUT it’s made with store-bought pre-cooked rotisserie chicken, so this comes together in a SNAP. Win-win? I think so!

What is chicken tetrazzini?

Chicken tetrazzini is an American dish made up of diced chicken in a creamy, buttery, cheesy white wine sauce and tossed with pasta. What’s not to love?!

Ingredients

I don’t know about you, but I always have these ingredients on hand, so I love making this as a last minute “oops I forgot about dinner” dish!

• Linguini – cooked 2 minutes less than al dente according to package directions.
• Unsalted Butter, Cream Cheese, Cream of Mushroom Soup, and Sour Cream – these make up our sauce. It’s buttery, tangy, and oh-so creamy.
• Salt, Paprika, Pepper, Garlic Powder, and Onion Powder – this simple seasoning blend adds tons of flavor to the cream sauce.
• White Wine – adds sweet and fruity flavors to contrast the seasonings and balance out the creaminess of the sauce.
• Chicken – use a cooked rotisserie chicken for easy prep. You could also use my shredded chicken recipe for even more flavor, but cube the chicken instead of shred it!
• Mozzarella and Parmesan Cheese – tops of the pasta in the baking dish for a delicious, cheesy, melty finish.

How to make

This creamy and delicious chicken tetrazzini recipe is ready in 30 minutes!

1. In a large bowl, mix butter, cream cheese, soup, sour cream, and seasonings.
2. Use tongs to stir in chicken and cooked noodles.
3. Pour the mixture into a greased baking dish and sprinkle with cheeses.
4. Bake then serve and enjoy!

What noodles to use

The classic chicken tetrazzini noodle is linguini, so that’s what we’re using today! If you prefer a different long noodle, such as spaghetti or fettuccine, feel free to use that instead. Whatever you use, be sure to cook the pasta 2 minutes less than al dente according to package directions.

What chicken to use

Use pre-cooked rotisserie chicken for easy prep:

1. While the chicken is still hot, peel the skin.
2. Remove the chicken from the bone.
3. Cube into bite sized pieces and proceed with the recipe!

If you want to prep and cook your own chicken feel free to do that instead. I’d suggest using my recipe for shredded chicken (but cube it instead of shredding it). You will need about a pound!

What to serve with chicken tetrazzini

Here are some of my favorite sides to serve with chicken tetrazzini:

• Pear, Blue Cheese, Candied Pecan Salad
• Roasted Vegetables
• Broccoli Salad
• Cornbread

How to store

Leftover chicken tetrazzini can be stored in an airtight container in the fridge for 3-4 days. I don’t recommend freezing it because the texture of the sauce and pasta will be affected. To reheat, microwave or heat on the stove! – Jennifer

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Chicken Tetrazzini

This Chicken Tetrazzini is quick and easy comfort food at its finest. Rotisserie chicken is tossed with noodles in the most luxurious creamy, cheesy sauce!

Course Dinner, Pasta

Cuisine American

Keyword cheesy, creamy, linguini

Prep Time 10 minutes

Cook Time 30 minutes

Servings 8 people

Calories 664kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Mixing Bowls

Ingredients

• 1 (16 oz) box linguini cooked 2 minutes less than al denté according to package directions
• 1/2 cup unsalted butter melted
• 1 (8 oz) block cream cheese softened to room temperature
• 2 (10.5 oz) cans cream of mushroom soup
• 1 (8 oz) container sour cream room temperature
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup white wine can replace with milk
• 4 cups cooked and cubed chicken I used 1 rotisserie (about 1 pound)
• 1 (8 oz) block mozzarella cheese shredded
• 1/4 cup finely grated parmesan cheese

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
• In a large bowl, mix together butter, cream cheese, soup, sour cream, salt, paprika, pepper, garlic powder, onion powder, and wine until well combined.
• Use tongs to stir in chicken and noodles.
• Pour mixture evenly into prepared baking dish.
• Sprinkle the top with shredded mozzarella, then parmesan.
• Bake in preheated oven for 30 minutes or until hot and bubbly.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1person | Calories: 664kcal | Carbohydrates: 51g | Protein: 26g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 120mg | Sodium: 1182mg | Potassium: 409mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1205IU | Vitamin C: 1mg | Calcium: 271mg | Iron: 2mg

The post Chicken Tetrazzini appeared first on Show Me the Yummy.

I could eat these bacon wrapped chicken tenders morning, noon, and night. 😉 In the morning, because hello there’s bacon. At noon, because these are an amped up version of every kids favorite lunch. And at night, because who doesn’t want to end the day with tender chicken that’s coated in a sweet, slightly spicy, smoky, sticky sauce?!

Ingredients

This ingredient list is so simple you probably have just about everything on hand already!

• Ranch Seasoning Mix, Chili Powder, Cayenne Pepper, Paprika, and Salt – our seasoning blend! Together these spices add tons of creamy, sweet, spicy, salty flavor to the dish.
• Dark Brown Sugar – adds a rich, sweet, molasses flavor and creates a sticky finger-licking-good sauce!
• Raw Chicken Breast Tenderloins – use boneless and skinless tenderloins. You can cut your own out of whole boneless, skinless chicken breasts, but I prefer finding them pre-cut at the grocery store for ease.
• Bacon – wrapped around the chicken for a delicious smoky flavor and chewy/slighty crispy texture.
• Honey Mustard – highly recommended for dipping, if desired!

How to make

These bacon wrapped chicken tenders take just 15 minutes to prep!

1. In a small bowl, whisk together ranch seasoning, paprika, and salt.
2. In a medium sized bowl, whisk together brown sugar, chili powder, and cayenne then sprinkle half of the mixture into a greased baking dish.
3. Dump the ranch mixture into a gallon-sized ziplock baggie then add in chicken tenders. Seal and shake until the tenders are fully coated.
4. Wrap each chicken tender in bacon then place them into the baking dish. Top with the remaining brown sugar mix.
5. Bake at 350ºF for 25-30 minutes, sprinkle with salt, then serve with honey mustard and enjoy!

How long to bake

Bacon wrapped chicken tenders should bake in a preheated 350ºF oven for 25-30 minutes or until the bacon and chicken have cooked through. If you’d like crispier bacon, feel free to broil at the end until the desired consistency as been reached. Watch out for overcooking the chicken.

What chicken to use

Use raw boneless, skinless chicken breast tenderloins. You’ll find them next to the rest of the chicken at any grocery store. If you can’t find tenderloins, create your own from boneless, skinless chicken breasts by slicing 1 pound of chicken lengthwise to create 7 even strips.

What bacon to use

Use “regular” cut bacon for these bacon wrapped chicken tenders. Thick cut will take much longer to cook fully which may result in overcooked chicken.

What to serve with bacon wrapped chicken tenders

I absolutely love these bacon wrapped chicken tenders as an appetizer dipped in homemade honey mustard. The tang from the mustard goes so well with the sweet and smoky flavors from the brown sugar, bacon, and seasonings. They’re also so yummy paired with some flavorful side dishes to turn them into a full meal:

• Balsamic Roasted Vegetables
• Baked Mac and Cheese 
• Roasted Potatoes
• Pear, Blue Cheese, Candied Pecan Salad
• Instant Pot Broccoli

How to store

Leftover tenders will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then bake to warm and re-crisp. – Jennifer

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Bacon Wrapped Chicken Tenders

These Bacon Wrapped Chicken Tenders are a quick and easy, crowd pleasing appetizer. Chicken is coated with brown sugar and chili, wrapped in bacon, then baked until ultra juicy!

Course Dinner, Lunch

Cuisine American

Keyword bacon, baked, chicken tenderloins, sweet and salty

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 7 tenders

Calories 161kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Mixing Bowls

Ingredients

• 1 (1 oz) packet ranch seasoning mix
• 1 teaspoon paprika
• 1/4 teaspoons salt plus more to taste
• 1/2 cup dark brown sugar packed
• 2 tablespoons chili powder
• 1/4 teaspoon cayenne pepper omit if you don’t like spice
• 1 pound raw boneless, skinless chicken breast tenderloins 7 tenders total
• 7 slices uncooked bacon use regular cut, not thick cut
• Honey mustard for dipping

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.
• In a small bowl, whisk together ranch seasoning, paprika, and salt. Set aside.
• In a medium sized bowl, whisk together brown sugar, chili powder, and cayenne, then sprinkle half the mixture into the prepared dish to lightly coat the bottom. Set aside.
• Dump the ranch mixture into a gallon sized baggie, then add in the chicken tenders.
• Seal and shake until the tenders are fully coated.
• Wrap each chicken tender in bacon, then place into the baking dish.
• Top with the remaining brown sugar mixture.
• Bake in preheated oven for 25-30 minutes, or until the bacon and chicken are cooked.
• Sprinkle with a touch more salt, if desired, then serve with honey mustard!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1tender | Calories: 161kcal | Carbohydrates: 19g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 506mg | Potassium: 313mg | Fiber: 1g | Sugar: 15g | Vitamin A: 868IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

The post Bacon Wrapped Chicken Tenders appeared first on Show Me the Yummy.

Why you’ll love these italian beef sliders

• Flavorful. Buttery rolls, tangy peppers, juicy beef, and gooey cheese…what’s not to love?!
• Easy. 15 minutes of prep? Yes please!
• Versatile. Swap out the bread, meat, and cheese for a whole new flavor profile! 
• Great for any occasion! Perfect whether it’s a party or a family dinner.

Ingredients

• Hawaiian Rolls – they’re fluffy and sweet making them the perfect vessel for juicy roast beef and tangy peppers. You’ll need 1 (12 oz) package.
• Provolone Cheese  – a mild cheese that pairs beautifully with the other flavors of the dish. Feel free to use another cheese such as swiss, mozzarella, or fontina. Whatever you choose, you’ll need 1 (8 oz) package sliced cheese.
• Roast Beef – have it sliced fresh from the deli counter at the grocery store for the best results. Ask for 1 pound thinly sliced. If you’re looking for a more budget friendly option, opt for packaged roast beef. Feel free to use another deli meat, if desired. 
• Pepperoncini Peppers  – subtly spicy with a great tang! If you want more spice, try jalapeños instead.
• Butter Sauce – a combination of unsalted butter and a packet of dry Italian salad dressing. This simple duo adds a flavor punch that makes these sliders extra delicious.

How to make

1. Slice the Hawaiian rolls, layer the meat, cheese, and peppers, then spoon the butter sauce over the top.
2. Bake in a greased 9×13 inch baking dish at 350 degrees F until the cheese is melty and the beef is hot, then slice, serve, and devour.

How to make in advance

Assemble the sliders as directed, but don’t make or apply the butter sauce. Cover the baking dish tightly with saran wrap then place in the fridge. When ready, remove the saran wrap, mix together and pour on the sauce. Bake, adding additional time, if necessary, then serve and enjoy.

Variations

• Try a different type of bread. Dinner rolls, brioche buns, or ciabatta rolls could all be a great option.  
• Layer on other cheeses. Anything that melts well should work! Mozzarella, fontina, gouda, havarti, monterey jack, or pepperjack are some ideas. 
• Use another meat. Swap roast beef for sliced turkey, ham, or chicken.
• Add more veggies. Caramelized onions, sautéed mushrooms, cooked bell peppers would all make a great addition to these sandwiches. 
• Spice up the butter sauce. Throw in minced garlic, fresh herbs, parmesan cheese, or even some red pepper flakes to mix it up. 

Tips

• Don’t separate the rolls before baking, this helps keep them soft.
• If you’re serving this to kids, remove the seeds from the pepperoncini peppers for a milder flavor.
• Too dry? Serve these next to a dipping sauce of au jus, marinara, ranch, etc. 

What to serve with italian beef sliders

• Air Fryer Frozen French Fries
• Green Salad with Salad Dressing of choice
• Air Fryer Pickles
• Air Fryer Tater Tots

How to store

Leftovers will last in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

To freeze, wrap individual sliders in foil. To enjoy again, reheat in the oven at 350 degrees F until warmed through.

– Jennifer

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Italian Beef Sliders

These Italian Beef Sliders are loaded with tender roast beef, tangy pepperoncini peppers, and gooey provolone cheese all sandwiched between buttery soft Hawaiian rolls.

Course Main Dish

Cuisine American

Keyword "party food recipes, easy slider recipes, how to make Italian Beef Sliders, Italian sliders

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 sliders

Calories 247kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Whisk
• Baking Dish - 9x13
• Tupperware

Ingredients

Butter Sauce

• 1/4 cup unsalted butter melted
• 1 (.6 oz) packet dry Italian salad dressing

Italian Beef Sliders

• 1 (12 oz) package hawaiian rolls
• 1 (8 oz) package sliced provolone cheese
• 1 pound sliced roast beef
• 1 (12 oz) jar pepperoncini peppers drained and roughly chopped

US Customary - Metric

Instructions

Butter Sauce

• Whisk together melted butter and dry Italian salad dressing packet in a small bowl until combined. Set aside.

Italian Beef Sliders

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.
• Slice the group of 12 rolls in half horizontally so that you have one “slab” of tops and one “slab” of bottoms. (Do not pull the rolls apart.)
• Place the bottom “slab” into the prepared baking dish, then top with 1/2 the provolone cheese.
• Layer on the sliced roast beef, then top with chopped peppers and remaining cheese.
• Place top rolls on then spoon the melted butter mixture evenly over the rolls.
• Bake, uncovered, in preheated oven for 15 minutes.
• Cover with tin foil, then bake an additional 15 minutes or until the sliders are hot.
• Cut into individual sandwiches and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1slider | Calories: 247kcal | Carbohydrates: 18g | Protein: 17g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 944mg | Potassium: 206mg | Fiber: 1g | Sugar: 5g | Vitamin A: 381IU | Vitamin C: 40mg | Calcium: 254mg | Iron: 1mg

The post Baked Italian Beef Sliders appeared first on Show Me the Yummy.

Why you’ll love this vegan chickpea salad

• Plant-based. Perfect for vegans, vegetarians, or anyone looking to incorporate more meatless meals into their lives.
• Nutritious. Thanks to chickpeas, this recipe is a great source of fiber and protein!
• Versatile. Have it on its own, on a cracker, as a sandwich, and more! 
• Easy. I bet you already have most ingredients of these ingredients on hand and bonus: it’s a cinch to make!
• Flavorful. The sauce is creamy, nutty, and tangy and the salad is packed with textures from crisp celery, crunchy pecans, and chewy raisins.

Ingredients

Creamy Cashew Sauce

• Cashews – roasted, salted cashews break down into a creamy sauce and provides a rich, nutty flavor. 
• Water – helps the cashews blend into a luxuriously creamy sauce.  
• Herbs – cilantro and/or parsley work in this recipe. The choice is yours – use one or the other or try a combination of the two! Dill, basil, or even mint might work as well. 
• Acids: Apple Cider Vinegar and Lemon Juice – provide a tangy kick to balance out the richness of the cashews.
• Dijon Mustard –  adds a savory, tangy depth of flavor.

Vegan Chickpea Salad

• Chickpeas  – you’ll need 3 (15 oz) cans that have been drained and rinsed. This is our main ingredient which is full of plant-based protein and fiber.
• Veggies: Celery and Red Onion – both offer a refreshing crunch and subtly sharp flavor. Use green onions instead of red onion for less bite. 
• Pecans – add a nutty flavor and extra crunch.
• Raisins – balances the savory elements with a sweet flavor and chewy texture.

How to make

1. Use a high powdered blender to blend the cashews, water, cilantro/parsley, vinegar, lemon juice, Dijon, salt, and pepper until smooth. This is our cashew sauce. 
2. In a large bowl, combine chickpeas, celery, pecans, raisins, and red onion. Toss with the cashew dressing, then chill in the fridge if desired, and enjoy!

Variations

• Make it spicy. Blend a jalapeno into the cashew sauce for a kick of heat!
• Use different nuts. Swap pecans for walnuts, almonds, or your favorite seed!
• Try another fruit. Replace raisins with dried cranberries, chopped dates, or even fresh fruit such as chopped apple.
• Make it creamier. Add in some healthy fats by blending an avocado into the dressing.

How to serve vegan chickpea salad

• Use as a sandwich filling. Toast your favorite bread and voila! Lunch is served. Throw on some arugula and vegan cheese if you’re feeling extra. 
• Serve as a dip. Scoop it with crackers or bell pepper wedges for a quick, nutritious, and filling snack. 
• Make it into a salad. Spoon over a bed of mixed greens for a hearty, yet light salad.

What to serve with vegan chickpea salad

This vegan chickpea salad is hearty enough to serve on its own, but is also great with a variety of sides: 

• Chips and Vegan Cashew Queso
• Instant Pot Applesauce
• Air Fryer Sweet Potato Fries
• Instant Pot Minestrone

How to store

Leftovers will last in an airtight container in the fridge for up to 5 days or in the freezer for up to a month. 

To enjoy again, thaw in the fridge, if frozen, then serve and enjoy!

– Jennifer

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Vegan Chickpea Salad

This vegan chickpea salad is a protein-packed, plant-based delight that perfectly combines crunch, creaminess, and wholesome goodness in every bite.

Course Lunch

Cuisine American

Keyword chickpea salad sandwich recipe, high protein vegan meals, plant-based meals, vegan sandwich recipes

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 20 minutes

Servings 6 people

Calories 676kcal

Author Jennifer Debth

Equipment

• Vitamix
• Mixing Bowls
• Tupperware

Ingredients

Creamy Cashew Sauce

• 1 cup roasted, salted cashews
• 1/4 cup water
• 1/4 cup cilantro/parsley use one or the other or use a combination of both!
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon pepper

Vegan Chickpea Salad

• 3 (15 oz) cans chickpeas drained
• 1 cup diced celery
• 1 cup roasted, salted pecans chopped
• 1/2 - 1 cup raisins
• 1/2 red onion finely diced
• Toasted bread, crackers, bell peppers, etc. for serving

US Customary - Metric

Instructions

Creamy Cashew Sauce

• Place cashews, water, cilantro/parsley, vinegar, lemon juice, Dijon, salt, and pepper into a high powered blender and blend until smooth.
• Taste and re-season, if necessary, then set aside.

Vegan Chickpea Salad

• Place chickpeas, celery, pecans, raisins, and red onion into a large bowl, then toss with dressing.
• Taste and re-season, if necessary, chill in the fridge, if desired, and enjoy on bread, crackers, etc.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1serving | Calories: 676kcal | Carbohydrates: 89g | Protein: 25g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Sodium: 598mg | Potassium: 1090mg | Fiber: 21g | Sugar: 13g | Vitamin A: 190IU | Vitamin C: 8mg | Calcium: 146mg | Iron: 9mg

The post Vegan Chickpea Salad appeared first on Show Me the Yummy.

This tuna salad is a dream come true. Light and creamy, packed with lean protein, loaded with crunchy veggies, perfectly seasoned, sweet and tangy. Seriously, it doesn’t get much better than that. PLUS, it’s so versatile. Eat it on a sandwich, in a wrap, with crackers, or just shovel it in with a spoon. 😉 #nojudgement

Ingredients

My secret ingredients? Parmesan cheese and curry powder. Don’t knock it ’til you’ve tried it.

• Mayonnaise – gives that classic creamy texture and tangy flavor.
• Dill Pickle Relish – or sweet if you prefer, but I love the tang of the dill relish though.
• Parmesan Cheese – adds a nutty, salty flavor that compliments the tuna perfectly.
• Onion Powder, Garlic Powder, Curry Powder, Dried Parsley and Dried Dill – the perfect seasoning blend to give this ultimate flavor and a little kick. The curry powder in particular gives this salad a little somethin’ somethin’ extra.
• Salt and Pepper – enhances the other flavors. Add to taste!
• Tuna – use pre-cooked, canned tuna for ease! It’s also very budget friendly.
• Celery and Red Onion – adds crunch, nutrition, and colors!

How to make

Whisk together a sauce, stir in the tuna and veggies, then devour!

1. Whisk together mayo, relish, cheese, and seasonings.
2. Stir in tuna, celery, and onion.
3. Serve and enjoy!

What tuna to use?

Use canned tuna packed in water. The great thing about using canned tuna is it’s already cooked which makes for super easy prep. I don’t recommend using tuna packed in oil since this recipe already includes another fat: mayonnaise. You want it to be light and fresh, not heavy and oily!

How to find high-quality canned tuna

Here are some words to look for when buying canned tuna:

• “Solid” – this means less mushy, better texture.
• “Packed in water” – the mayo is oily so any added oil is unnecessary and weighs down the tuna salad.
• “Pole and line fishing only” – this means the tuna weren’t mass-caught.
• “MSC-certified seal” – this means the tuna were sustainably caught.

Can you use fresh tuna?

You can, but you’ll have to cook, cool, and flake it. I recommend going the canned tuna route for convenience.

Is tuna salad healthy?

Tuna salad can be as healthy or as unhealthy as you want it to be. It’s generally loaded with lean protein, can be full of healthy fats, and is low carb. Tuna is high in protein and tuna salad has mostly nutritious ingredients – like lean protein, vegetables, and spices. However, mayonnaise – depending on the kind you use – can be high in unhealthy fats and calories. If you’re looking to lighten it up, use an olive/avocado oil based mayo or sub some or all of the mayo for Greek yogurt. It’s just as creamy but lighter and higher in protein! One serving of tuna salad has about 175 calories, 12 grams of fat, 3 grams of carbs, and 15 grams of protein.

Variations

• Boost the protein. Try adding chopped hard-boiled egg or semi-mashed chickpeas.
• Make it brighter. Add a splash of lemon juice or apple cider vinegar for some extra tang.
• Add fruit. Try raisins, dried cranberries, diced apples, or sliced grapes.
• Use more veggies. Feel free to boost the nutrition with diced cucumber, bell pepper, or shredded carrot.
• Add nuts. Chopped cashews, pecans, or walnuts adds a great crunch.
• Make it vegetarian. Leave out the tuna and use chickpeas instead or check out my Mediterranean Chickpea Egg Salad Recipe.

How to serve

• Sandwich it. Serve it between two pieces of toasted bread. You can also add a couple slices of cheese and make it a tuna melt!
• Wrap it. Tuna salad is delicious on a tortilla or wrapped in lettuce.
• Stuff it. Try these tuna stuffed avocados.
• Dip it. Use it as a dip for crackers, pita chips, or even veggies.

How long does tuna salad last?

Tuna salad can be stored in an airtight container in the refrigerator for 3-4 days.

Can you freeze tuna salad?

I don’t recommend freezing tuna salad because mayo separates in the freezer and becomes watery when thawed. – Jennifer

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Tuna Salad

This Tuna Salad is a twist on a classic. Full of pantry staples and a few secret ingredients, this makes the BEST sandwiches. 

Course Lunch, Lunch - Sandwiches

Cuisine American, seafood

Keyword easy, fresh, tuna

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings 4 sandwiches

Calories 173kcal

Author Jennifer Debth

Equipment

• Nesting Bowls

Ingredients

• 1/4-1/2 cup mayonnaise depending on how creamy you want it
• 2 tablespoons dill pickle relish
• 1 tablespoon parmesan cheese
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon curry powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• salt and pepper to taste
• 2 (5 oz) cans tuna drained and flaked
• 1 stalk celery diced
• 2 tablespoons red onion finely diced

US Customary - Metric

Instructions

• In a large bowl, whisk together mayo, relish, cheese, onion powder, garlic powder, curry powder, dried parsley, dill, salt, and pepper.
• Stir in tuna, celery, and onion.
• Taste and re-season if necessary.
• Serve immediately or cover and chill until you're ready to serve.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

Nutrition info is calculated using 1/4 cup of mayonnaise. If you use 1/2 cup, nutrition info will be different.

Nutrition

Serving: 1sandwich | Calories: 173kcal | Carbohydrates: 3g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 375mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

The post Tuna Salad appeared first on Show Me the Yummy.

If you love re-invented classics like this easy egg salad, you’ll also love: homemade healthy air fryer fish sticks, easy ground beef tacos, and deviled eggs! I don’t know why, but over the years I’ve developed a hard core obsession with hard boiled eggs:

• AM: hard boiled eggs with sriracha or truffle salt
• Snack: deviled eggs #alldayeveryday
• PM: easy egg salad sandwich on toasted bread

Don’t ask me why it took me so long to post this easy egg salad recipe. It’s great on it’s own with a spoon or lettuce to keep this low carb, but I also love it served with crunchy crackers or on toasted bread with a little spinach! It’s creamy, it’s hearty, it’s crunchy, it’s delicious. Bonus: I used light mayo (I love the olive oil based kind) to keep the flavor, but added in some non fat plain greek yogurt to lighten this up a bit. Get ready. The obsession is real.

Ingredients in easy egg salad:

• Hard boiled eggs (I LOVE my Dash Rapid Egg Cooker to make the easiest hard boiled eggs)
• Celery
• Red onion
• Light mayo
• Non fat plain greek yogurt
• Dijon mustard
• Salt and pepper
• Paprika
• Garlic powder

How to make a simple egg salad sandwich recipe:

1. In a large bowl, whisk together mayo, greek yogurt, dijon, salt, pepper, paprika, and garlic powder.
2. Add in hard boiled eggs, celery, and red onion.
3. Stir to combine.
4. Taste and re-season, if desired.
5. Serve on toasted bread (I like adding a little spinach too for color), serve with crackers, or even serve plain!

This quick and easy, healthy lunch is perfect for meal prep, especially if you’re needing a vegetarian and gluten free option! I love the hearty eggs mixed with the crunchy celery and tangy red onion. Don’t forget about the flavor bomb super creamy sauce with spices! YUM! – Jennifer

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Easy Egg Salad

This Easy Egg Salad Recipe is great for a quick and easy, healthy, gluten free, vegetarian, low carb, meal prep lunch! Hard boiled eggs with celery, red onion, light mayo, non fat plain greek yogurt, dijon, and spices!

Course Lunch

Cuisine American

Keyword easy, hard boiled eggs, healthier

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 people

Calories 142kcal

Equipment

• Nesting Bowls

Ingredients

• 2 - 4 tablespoons light olive oil based mayonnaise
• 2 tablespoons non fat plain greek yogurt plus more to taste
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 6 large hard boiled eggs chopped
• 1/4 cup finely diced celery
• 2 tablespoons finely diced red onion
• 
Toasted bread, crackers, lettuce, etc. for serving!

US Customary - Metric

Instructions

• In a large bowl, whisk together mayo, greek yogurt, dijon, salt, pepper, paprika, and garlic powder.
• Add in hard boiled eggs, celery, and red onion.
• Stir to combine.
• Taste and re-season, if desired.
• Serve and enjoy!
• Store leftovers in an airtight container in the fridge.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

Nutritional information is for 1/4th of the filling and does not including bread, crackers, etc. for serving

I'd say this recipe makes enough for 4 sandwiches!

Nutrition

Calories: 142kcal | Carbohydrates: 2g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 281mg | Sodium: 458mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 480IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 0.9mg

The post Easy Egg Salad Recipe appeared first on Show Me the Yummy.