Why you’ll love chickpea and spinach curry

• Nutritious. This curry is absolutely packed with plant-based protein from the chickpeas, vitamins from the spinach, and healthy fats from the coconut milk.
• Comforting. Coconut milk and peanut butter create a luxurious sauce that’s perfect for enjoying while cozying up on the couch in front of a crackling fire. 
• Warming. Beat the winter blues with curry. This dish offers a sublte heat from the curry paste and spices that’ll warm you from the inside out.
• Quick & Easy. With simple steps and pantry-staple ingredients, this recipe is great for busy weeknights.

Ingredients

• Oil – avocado oil is great for its high smoke point and neutral flavor. Olive oil, coconut oil, or even butter may be used inside.
• Garlic – use a pre-minced jarred variety for quick prep. Fresh garlic may also be used, you’ll likely need about 4 large cloves to create 1 tablespoon. 
• Curry Paste – green curry paste or red curry paste may be used. This recipe was tested using the brand Thai Kitchen. Other brands may be spicier or less spicy, so keep that in mind. Thai Kitchen curry pastes are available at most groceries store in the international aisle.
• Brown Sugar – balances out the heat and tang from the curry paste. Feel free to use maple syrup, coconut sugar, or granulated sugar. 
• Coconut Milk – full-fat canned coconut milk will give you the creamiest texture and richest flavor. Lite may be used if absolutely necessary, but you’ll likely end up with a more watery sauce. 
• Peanut Butter – adds a nutty depth of flavor. Opt for a variety with no added sugars or oils.
• Soy Sauce – provides a salty, umami flavor. Tamari or liquid aminos can be used as gluten-free alternatives.
• Chickpeas – our plant based protein! Chickpeas add a great texture and subtle flavor.
• Spinach – use fresh spinach that’s been roughly chopped for the best texture. Feel free to swap with kale, if desired. 
• Cilantro – adds a fresh, herbaceous flavor. If you’re not a fan of cilantro, simply omit or maybe try parsley instead. 
• Lime Juice – adds a bright, acidic flavor to balance out the richness from the peanut butter. 
• Peanuts – salted, roasted peanuts add the best flavor and texture. 
• Red Pepper Flakes – optional, but highly recommended for a kick of heat.

How to make

1. Heat oil in a large non-stick skillet, sauté garlic and curry paste, whisk in coconut milk, peanut butter, soy sauce, and brown sugar, then simmer.
2. Add chickpeas, spinach, and cilantro, then stir in peanuts and lime juice.
3. Season with salt and red pepper flakes, if desired, then serve over a bed of rice and enjoy!

Variations

• Switch up the protein. Swap the chickpeas for crispy tofu or add it for extra protein. 
• Bump up the nutrients. Add in extra vegetables like onion, bell peppers, sweet potatoes, and/or broccoli. Check out my vegan thai curry for tips on how to cook the additional veggies. 

What to serve with chickpea and spinach curry

• Steamed Rice. Use basmati or jasmine for the most traditional texture and flavor. Check out my Instant Pot Basmati Rice or my Coconut Lime Rice. 
• Pickled Cucumber Salad. A cool, crisp side that complements the  heat from the curry.

How to store

Leftovers can be stored in an airtight container in the fridge for 4 days or in the freezer for up to 2 months. 

To enjoy again, thaw, if frozen, then heat on the stove until warmed through. 

– Jennifer 

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Chickpea and Spinach Curry

This rich and creamy Chickpea and Spinach Curry combines chickpeas, spinach, and aromatic spices to create a nutritious and delicious weeknight meal.

Course Main Dish

Cuisine Thai

Keyword green curry, healthy dinner recipe, peanut butter curry, peanut curry, thai vegetarian curry, vegan comfort food, vegan curry

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 people

Calories 598kcal

Author Jennifer Debth

Equipment

• Frying Pan - 12 inch
• Whisk
• Tupperware

Ingredients

• 1 tablespoon avocado oil
• 1 tablespoon minced garlic
• 3 tablespoons green curry paste red curry paste is also great
• 1 (13.5 oz) can full fat coconut milk
• 1/4 cup all natural peanut butter
• 2 tablespoons soy sauce or gluten free alternative
• 2 tablespoons brown sugar
• 1 (15.5 oz) can chickpeas drained and rinsed
• 2 cups baby spinach chopped
• 1/2 cup cilantro minced
• 1/4 cup salted roasted peanuts, chopped
• 1 tablespoon lime juice
• salt to taste (I used 1/4 teaspoon)
• 1/2 teaspoon red pepper flakes more or less to taste
• Instant Pot Basmati Rice

US Customary - Metric

Instructions

• Heat oil in a large non-stick sauté pan over medium heat.
• Once hot, add in garlic and curry paste, and cook, stirring regularly for 1 minute.
• Slowly whisk in coconut milk, peanut butter, soy sauce, and brown sugar, then bring to a simmer and simmer for 3-5 minutes, or until the sauce has thickened slightly, stirring occasionally.
• Stir in chickpeas, spinach, and cilantro, then cook until the chickpeas are warmed through.
• Stir in peanuts and lime juice, then taste and season with salt and red pepper flakes, if desired.
• Serve over rice and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1large serving | Calories: 598kcal | Carbohydrates: 47g | Protein: 20g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 651mg | Potassium: 830mg | Fiber: 11g | Sugar: 14g | Vitamin A: 3419IU | Vitamin C: 10mg | Calcium: 132mg | Iron: 8mg

The post Chickpea and Spinach Curry appeared first on Show Me the Yummy.

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.

Why you’ll love these

• Nutritious. Packed with vitamins, minerals, and protein thanks to sweet potatoes and black beans. 
• Hearty. Meaty mushrooms, fluffy sweet potatoes, and fiber rich beans will keep you full and satisfied for hours. 
• Easy. A quick chop of sweet potatoes is really the only prep involved in this taco recipe. 
• Customizable. Don’t like mushrooms? Ditch ’em! Want it spicy? Throw in some cayenne pepper. 

Ingredients

• Sweet Potatoes – peeled and cubed into 1/2 inch chunks. Not a sweet potato fan? Try Yukon gold potatoes instead. 
• Mushrooms – add a hearty, meaty texture to satisfy the meat lovers. If mushrooms are’t your thing, simply omit and add an additional 8 oz sweet potato. 
• Olive Oil – coats the veggies to ensure a tender texture while roasting. Oil adds healthy fats to these tacos. 
• Spices: Paprika, Cumin, Chili Powder, Onion Powder, Garlic Powder, Salt, and Pepper – these every day spices work together to create a homemade taco seasoning blend. In a rush? Use a store-bought taco seasoning instead. 
• Black Beans – add additional texture and fiber to keep you full and satisfied. Another beans, such as pinto beans, may also be used. 

How to make

1. Place sweet potatoes and mushrooms onto a silicone mat lined baking sheet, then toss with olive oil and spices. 
2. Bake at 425 degrees F until the potatoes are tender, then stir in the black beans. 
3. Serve with tortillas and garnishes of choice and enjoy! 

What to serve with sweet potato tacos

These sweet potatoes are great in either corn or flour tortillas. I love topping them with pico, cilantro lime sauce, and guacamole, but the options are endless. Don’t forget the side dishes!

• Pico de Gallo
• Cilantro Lime Sauce
• Easy Guacamole
• Vegan Cashew Queso
• Sour Cream
• Shredded Cheese
• Shredded Lettuce
• Easy Black Beans
• Instant Pot Spanish Rice
• Instant Pot Mexican Corn Dip

How to store

Leftovers will last in a sealed airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. 

To enjoy again, thaw, if frozen, then heat in the microwave until warm. 

– Jennifer

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Sweet Potato Tacos Recipe

These vegan Sweet Potato Tacos combine roasted sweet potatoes and savory black beans to create a quick, nutritious, and delicious meal.

Course Dinner

Cuisine Mexican

Keyword healthy, plant-based meals, plant-based protein, plant-based tacos, potato tacos, vegan, vegan dinner recipe, vegan protein, vegan tacos

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 391kcal

Equipment

• Baking Sheet
• Silicone Mats

Ingredients

• 2 pounds sweet potatoes peeled and cubed into 1/2 in chunks
• 1 (8 oz) package sliced mushrooms can replace with additional sweet potato
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt more to less to taste
• 1 teaspoon pepper
• 1 (16 oz) can black beans drained and rinsed

US Customary - Metric

Instructions

• Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
• Place sweet potatoes and mushrooms onto the prepared baking sheet, drizzle with oil, and sprinkle with paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper.
• Toss to combine, then bake in preheated oven for 20-30 minutes, or until the potatoes are tender, stirring every 10 minutes.
• Remove from oven, stir in black beans, then taste and re-season, if necessary.
• Serve in tortillas with toppings of choice and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

See What to Serve with Sweet Potato Tacos for ideas on what to top your tacos with!

Nutrition

Calories: 391kcal | Carbohydrates: 69g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 1746mg | Potassium: 1381mg | Fiber: 16g | Sugar: 10g | Vitamin A: 32975IU | Vitamin C: 9.9mg | Calcium: 124mg | Iron: 5mg

The post Sweet Potato Tacos Recipe appeared first on Show Me the Yummy.

Why you’ll love these meatballs

• Nutritious. Thanks to lean turkey, these meatballs are a great source of protein.
• Flavorful. A simple blend of herbs and parmesan cheese pack a flavorful punch! 
• Quick and Easy. These meatballs come together with just a few simple, every day ingredients. 
• Versatile. Serve them over pasta, in a sub, or even spooned over your favorite potatoes. 

Ingredients

• Ground Turkey – I like using 93% lean. It keeps the meatballs lower in calories without being too dry. If you want more moisture, look for a ground turkey with a higher fat content. 
• Egg – our binding agent which keeps the meatballs from falling apart. 
• Parmesan – adds a salty, nutty flavor. A cheese blend, such as parmesan, asiago, and romano would also be delicious. 
• Spices: Garlic Powder, Onion Powder, Basil, Salt, and Pepper – this simple seasoning blend adds so much delicious flavor to the meatballs. Fresh garlic, onion, and herbs may also be used, but it adds additional prep. 

How to make

1. Mix ground turkey, egg, parmesan, and seasonings together in a large bowl, then shape into meatballs using a cookie scoop. 
2. Broil on a baking sheet until golden, then simmer the meatballs in your favorite pasta sauce. 
3. Spoon over noodles and serve with fresh basil and additional parmesan!

Variations

• Make them cheese. Stuff a cube of mozzarella into each meatball for a ooey-gooey center.
• Add some spice. Add red pepper flakes for a little kick.
• Switch up the meat. Try ground chicken, pork, beef, or a combination of them all!
• Simmer in another sauce. Try alfredo or pesto! 

Tips

• Use a cookie scoop. This is the easiest way to ensure all meatballs are the same size.
• Don’t over-mix. Over-mixing the meat as it can lead to tough meatballs.

How to make meatballs without breadcrumbs

This recipe doesn’t use breadcrumbs; the egg and parmesan work together to bind the meatballs.

How to serve turkey meatballs

• Keep it classic. Serve the meatballs over your choice of noodles with your favorite marinara sauce. 
• On a sub. Toast some bread, spoon on the meatballs and sauce, then broil with some cheese!
• Over mashed potatoes. Fluffy potatoes pair beautifully with tender meatballs. 

What to serve with turkey meatballs

• Roasted Vegetables
• Garlic Bread
• Pear, Blue Cheese, Candied Pecan Salad

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 enjoy again, thaw, if frozen, then heat with pasta sauce on the stove or in the microwave until warm.

– Jennifer

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Turkey Meatballs Recipe

These quick and easy, ultra juicy Turkey Meatballs are the perfect blend of nutritious and delicious! Made without breadcrumbs, these are naturally gluten-free and kid-approved.

Course Dinner

Cuisine American, Italian

Keyword easy dinner, ground turkey, healthy, healthy dinner recipe, healthy meatballs, high protein dinner, kid friendly, low fat recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 18 meatballs

Calories 59kcal

Equipment

• Mixing Bowls
• Large Cookie Scoop
• Baking Sheet

Ingredients

• 1 pound lean ground turkey
• 1 large egg beaten
• 1/4 cup freshly shaved parmesan
• 1 teaspoon dried garlic powder
• 1 teaspoon dried onion powder
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Marinara Sauce for serving
• Spaghetti for serving

US Customary - Metric

Instructions

• Place oven rack onto the top rung, then preheat broiler on high for 5 minutes.
• Place ground turkey, beaten egg, parmesan, garlic powder, onion powder, basil, salt, and pepper into a large bowl, then mix to combine.
• Use a cookie scoop to form 18 meatballs, place meatballs onto a rimmed baking sheet, then broil for 5 minutes or until the tops are golden brown.
• Bring pasta sauce to a low simmer in a large skillet over medium heat.
• Stir in broiled meatballs and simmer for 5-10 minutes or until meatballs are completely cooked through.
• Serve with your choice of pasta, fresh basil, and parmesan and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1meatball | Calories: 59kcal | Carbohydrates: 0.3g | Protein: 7.7g | Fat: 3.3g

The post Turkey Meatballs Recipe appeared first on Show Me the Yummy.

Why you’ll love crockpot sesame chicken

1. Easy. You can’t beat a set it and forget it recipe. 
2. Delicious. Juicy chicken smothered in a sweet, yet tangy sauce. What’s not to love?!
3. Nutritious. This recipe is healthier than takeout, but it’s just a tasty.
4. Comforting. While this crockpot dish may not be loaded with heavy cream or canned goods, it still warms you from the inside out! 
5. Versatility. Spoon the saucy chicken over rice, noodles, or veggies. 
6. Meal Prep Friendly. Make a batch, then portion them out into individual containers for each meals all week.  

Ingredients

• Chicken – boneless, skinless chicken breasts or thighs may be used. Chicken breasts are leaner, but chicken thighs are often juicer and more affordable. Either way, you’ll end up with very tender chicken. 
• Sauce: Chicken Broth, Seasoned Rice Vinegar, Soy Sauce, Honey, Ketchup – broth provides a flavorful base for the sauce. Seasoned rice vinegar provides a nice tang, soy sauce adds a depth, and the honey and ketchup provide a subtle sweetness. If you can’t find seasoned rice vinegar, try apple cider vinegar, but only used half the amount listed. Need it sweeter? Add more honey!
• Spices: Garlic, Red Pepper Flakes, Ground Ginger, and Pepper – freshly minced garlic adds a subtle nuttiness, red pepper flakes add heat, and the ginger and pepper provide an earthy warmth. Want more spice? Add more red pepper flakes! 
• Cornstarch – whisked into the sauce to thicken. 

How to make

1. Whisk together broth, rice vinegar, soy sauce, honey, ketchup, garlic, red pepper flakes, ginger, and pepper, then pour into a greased crockpot.
2. Add in chicken, then cover and cook on LOW or HIGH until the chicken has cooked through. 
3. Cube the chicken, whisk in the cornstarch, then cook until the sauce has thickened. 
4. Serve over rice or noodles and enjoy!

How bad is sesame chicken for you?

Traditional sesame chicken isn’t the most nutritious dish on the menu, but this recipe is a healthier version of the classic. We ditched the breading and the deep frying and greatly reduced the amount of sugar. 

What is the difference between general tso’s chicken, orange chicken, and sesame chicken?

All three dishes are fried chicken dishes with sweet sauces. General Tso’s is tangy and spicy, orange chicken has a strong sweet and sour orange flavor, and  sesame chicken has a nice balance of sweet and savory. 

What to serve with crockpot sesame chicken

Sesame chicken is typically spooned over rice. If you’re looking for a more complete meal, try serving this with an appetizer and some veggies!

• Crab Rangoon Dip
• Air Fryer Egg Rolls with Sweet and Sour Sauce
• Potstickers
• Asian Roasted Broccoli

How to store

Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. 

To enjoy again, thaw in the fridge, if frozen, then heat in the microwave until warm.

– Jennifer

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Crockpot Sesame Chicken Recipe

This Crockpot Sesame Chicken is a slow-cooked, flavorful dish made with tender chicken and a sweet, tangy sauce. It's better than takeout and good for you too!

Course Dinner

Cuisine Chinese

Keyword chicken breast, crockpot, healthy

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Servings 4 people

Calories 327kcal

Equipment

• Crockpot

Ingredients

• 1 cup chicken broth divided
• 1/4 cup seasoned rice vinegar
• 1/4 cup soy sauce or gluten free alternative
• 1 tablespoon honey
• 1 tablespoon ketchup I used an all natural, free of sugar variety - NOTE: there's a mistake in the video, it says sriracha, but it's ketchup 🙂
• 2 cloves garlic minced or pressed
• 1/2 teaspoon red pepper flakes or more to taste
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 2 pounds boneless, skinless chicken breasts
• 1/4 cup cornstarch
• Sesame seeds, cilantro, and red pepper flakes optional for topping
• Rice, brown rice, or cauliflower rice for serving

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray. Set aside.
• Whisk together sauce ingredients: 3/4 cups broth, rice vinegar, soy sauce, honey, ketchup, garlic, red pepper flakes, ginger, and pepper, then pour half into the prepared crockpot.
• Place chicken into crockpot, then top with the remainder of the sauce.
• Cover and cook on LOW for 4 hours or HIGH for 2 hours.
• Remove chicken from crockpot and set aside.
• In a small bowl whisk the cornstarch and remaining 1/4 cup broth together until smooth, then slowly whisk that mixture into the sauce until well combined.
• Place chicken back into crockpot, cover and cook for an additional 30 mins on HIGH (if you cooked on HIGH before) or 1 hour on HIGH (if you cooked on low before).
• Remove chicken, cut into chunks, then stir back into sauce.
• Serve with your choice of rice and additional toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1scoop | Calories: 327kcal | Carbohydrates: 14g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1327mg | Potassium: 928mg | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 7.3mg | Calcium: 21mg | Iron: 1.3mg

The post Crockpot Sesame Chicken 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!

Video

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.

Ingredients

• Olive Oil – used to cook the ground beef.
• Ground Beef – use lean ground beef so it’s not too oily.
• Taco Seasoning – use a store-bought variety or whip up a batch of homemade taco seasoning.
• Tomato Sauce and Lime Juice – adds tons of moisture, tang, and bright flavor to the beef.
• Taco Shells, Rice, Lettuce, Diced Tomatoes, Shredded Cheese, Pico de Gallo, Salsa, and Sour Cream – for serving, if desired.

How to make

This taco recipe comes together in just 15 minutes!

1. Heat olive oil in a large skillet then add in ground beef and taco seasoning. Cook until the beef is no longer pink.
2. Stir in tomato sauce and simmer until thickened then add in lime juice.
3. Serve as desired and enjoy!

How to serve tacos

The great thing about tacos is they’re SO versatile! Serve them in a soft shell or hard shell and with any or all of your favorite toppings.

• Shredded Lettuce
• Pico de Gallo, Salsa, and Guacamole
• Shredded Cheese
• Sour Cream or Plain Greek Yogurt

Tacos are also delicious with added veggies. Try mushrooms, peppers, and onion for some delicious color and texture!

How to season tacos

You can season your taco meat using store-bought taco seasoning or my homemade taco seasoning—which only takes a few minutes to make! Homemade taco seasoning is made up of chili powder, cumin, salt, pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and dried oregano.

What meat to use

Ground beef is classic for tacos but feel free to use ground turkey or chicken instead if preferred. If you’re using ground beef, make sure it’s lean-ish (anywhere from 80/20 to 90/10) so the taco meat isn’t too oily.

Other ways to use taco meat

Tacos aren’t your thing? No worries! You can use this ground beef taco meat in a number of different ways.

• Burrito Bowls. Serve it over rice with beans, corn salsa, pico, lettuce, etc.
• Taco Pizza. Use it in my taco pizza recipe.
• Taquitos. Follow my air fryer chicken taquitos recipe but use ground beef instead of chicken!
• Loaded Queso. Check out my loaded queso recipe.
• Nachos. Try out my loaded chicken nachos with ground beef instead of chicken.

What to serve with tacos

• Chips and Salsa or Guacamole
• Mexican Street Corn Spoon Bread
• Instant Pot Mexican Corn Dip
• Easy black beans
• Pico de gallo – don’t forget the tortilla chips!
• Easy margaritas

How to store

Leftover ground beef taco meat will last in an airtight container in the fridge for up to 5 days or in the freezer for 3-4 months.

To reheat, thaw in the fridge if frozen then reheat in the microwave or on the stove.

– Jennifer

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Easy Taco Recipe with Ground Beef

This Easy Taco Recipe is made with the most flavorful ground beef. Simmered in tomato and lime juice and seasoned with homemade taco seasoning then served with your favorite taco toppings!

Course Main Dish

Cuisine American, Mexican

Keyword easy, ground beef, Homemade Taco Seasoning

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 people

Calories 204kcal

Equipment

• Cast Iron Skillet

Ingredients

• 2 teaspoons olive oil
• 1 pound extra lean ground beef I used 96% lean
• 3 tablespoons homemade taco seasoning or 1 (1.25 oz packet)
• 1 (8 oz) can tomato sauce
• 1 tablespoon lime juice
• See serving suggestions below

US Customary - Metric

Instructions

• Heat olive oil in a large non stick sauté pan over medium heat.
• Add in ground beef and taco seasoning.
• Cook, breaking up the meat as you go, until the beef is no longer pink and cooked through, about 5 minutes.
• Stir in tomato sauce.
• Gently simmer, uncovered, for 3-5 minutes, or until most of the tomato sauce has thickened, stirring occasionally to prevent sticking.
• Stir in lime juice.
• Taste and re-season, if necessary and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

 

Serve With

• Hard shell tacos
• Soft shell tacos (flour or corn)
• Rice (to make a burrito bowl)
• Tortilla chips (to make nachos)
• Lettuce (to make a salad)
• Diced tomatoes
• Shredded lettuce
• Shredded cheese
• Pico de Gallo or salsa
• Sour cream or non fat plain greek yogurt

Nutrition

Calories: 204kcal | Carbohydrates: 8g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1086mg | Potassium: 580mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1075IU | Vitamin C: 9.1mg | Calcium: 18mg | Iron: 3.9mg

The post Easy Taco Recipe – w/ Ground Beef appeared first on Show Me the Yummy.

Trevor makes me this easy shrimp alfredo every year on our anniversary. Not only is this pasta dish, ahem, easy, it’s impressive and just overall my favorite thing ever. It’s full of perfectly al-dente penne, tender shrimp, and a dreamy-creamy as spicy as you want it alfredo sauce. 

PSST – be sure to watch the video below! It’ll how you just how darn easy this recipe is and we include the actual footage from our engagement in Maui!

Ingredients

• Pasta – penne pasta is used in the recipe, but feel free to switch it up for your favorite noodle! You’ll need 1 (16 oz) box that’s cooked al denté according to box directions. 
• Butter and Olive Oil – butter adds flavor when sautéeing the vegetables. The oil helps raise the smoke point so the butter doesn’t burn. 
• Veggies: Onion, Bell Pepper, Mushrooms, and Garlic – yellow onion, red bell pepper, and portobello mushrooms work together to create a sweet, earthy, flavorful and colorful base for this dish. Garlic adds a subtle nutty flavor; free free to freshly mince your own garlic or used a pre-minced, jarred variety. 
• Shrimp – fresh or frozen shrimp that has been thawed may be used. Look for peeled, deveined, tails off shrimp for the easiest prep. Medium, large, extra large, or jumbo shrimp will work, however, cook time will vary. Smaller shrimps, I find, are easier to overcook. 
• Alfredo Sauce – we’re keeping things simple by using a jarred variety; use your favorite brand, but make sure it’s a 15-16 oz jar. Want to take it up a notch? Use my homemade alfredo sauce instead!
• Cheese – finely grated romano cheese melts beautifully into the sauce and adds a sharp, nutty flavor. 
• Heavy Cream – thins out the jarred alfredo to create a luxuriously smooth and creamy sauce that coats the pasta, shrimp, and vegetables beautifully. 
• Spices: Cayenne Pepper, Salt, and Pepper – to taste. Cayenne pepper adds spice, salt adds flavor, and pepper adds a subtle earthy heat. 

How to make

1. Heat oil and butter a large non-stick pan over medium heat, then cook onions, bell peppers, mushrooms, and garlic until tender, then add in shrimp and cook until it starts to turn pink. 
2. Stir in alfredo sauce, romano, and heavy cream and let simmer until the shrimp is cooked, then add in cayenne, salt, and pepper, to taste. 
3. Stir in the cooked pasta, taste and re-season, if necessary, then serve and enjoy!

How do you thaw frozen shrimp?

I recommend following the directions on your package of shrimp, but most will likely say to submerge the package of shrimp in cool water for 10-30 minutes, or in the fridge overnight.

How do you know when shrimp are fully cooked?

When shrimp are curled into a “c” and are pink in color, you’ll know they’re cooked. A shrimp curled into an o means they’re overcooked. If the shrimp are gray and translucent, they’re undercooked. 

How do you make homemade alfredo sauce?

This recipe calls for 1 (15 oz) jar of store-bought alfredo sauce. If you’re looking to take this dish up a notch, check out my homemade alfredo sauce recipe! 

What to serve with easy shrimp alfredo

All you need is some bread and a salad and you’ve got yourself a complete meal. Don’t forget the dessert!

• Garlic bread
• Rhodes rolls
• Pear, blue cheese, candied pecan salad
• Roasted vegetables
• Chocolate lava cakes
• Apple crisp

Variations

• Switch the pasta. Not a fan of penne? Use your favorite noodle instead! Fettuccine, spaghetti, bow tie, etc. 
• Try another protein. Ditch the shrimp and try sausage, grilled chicken, or even tofu. 
• Make homemade alfredo. If you’ve got extra time to spare try my homemade alfredo sauce.
• Swap the cheese. If you can’t find romano, try parmesan, asiago, or a combination of the three. 
• Use other seasonings. Adding Italian seasoning, basil, oregano, or parsley would be a fun twist or check out my Cajun Shrimp Pasta!

How to store

Cooled leftovers will last in an airtight container in the fridge for 3-4 days. I don’t recommend freezing the leftovers. 

To enjoy again, heat in the microwave until warm. Add a splash of heavy cream if the pasta has dried out. 

– Jennifer

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Easy Shrimp Alfredo

This Easy Shrimp Alfredo is a creamy pasta dish that combines juicy shrimp with tender pasta and veggies in a luxurious parmesan sauce.

Course Main

Cuisine Italian

Keyword garlic shrimp alfredo, shrimp alfredo penne

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6 people

Calories 719kcal

Equipment

• Straight Edge Saute Pan
• Stockpot
• Colander

Ingredients

• 1 (16 oz) box penne cooked al denté according to box directions
• 1/4 cup unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 yellow onion diced
• 1 red bell pepper diced
• 1 (8 oz) package portobello mushrooms roughly chopped
• 6 cloves garlic minced
• 1 pound medium/large shrimp peeled, de-veined, tails off
• 1 (15 oz) jar alfredo sauce
• 1/2 cup grated Romano cheese
• 1/2 cup heavy cream
• cayenne pepper to taste
• salt to taste
• pepper to taste
• chopped parsley to garnish - optional

US Customary - Metric

Instructions

• Heat a large non-stick pan over medium heat. Once hot add in olive oil and butter.
• Once butter has melted add in diced onions and cook for 3 minutes, or until onions have started to soften.
• Add in red bell pepper and cook an additional 2 minutes.
• Stir in mushrooms and garlic and sauté for 30 seconds.
• Add in shrimp and cook until the shrimp just starts to turn pink.
• Stir in Alfredo sauce, romano, and heavy cream and let simmer for 5 minutes or until the shrimp is cooked.
• Stir in spices and cooked pasta.
• Taste and re-season as desired, then serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1large portion | Calories: 719kcal | Carbohydrates: 65g | Protein: 32g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 293mg | Sodium: 1182mg | Potassium: 469mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1185IU | Vitamin C: 30.7mg | Calcium: 239mg | Iron: 3mg

The post Easy Shrimp Alfredo 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!

Video

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.

Let’s be honest…we all eat boxed mac and cheese. It may be packed with ingredients we don’t actually know but it tastes so good and it’s so easy to make. Don’t we all wish there were a homemade mac and cheese recipe that was just as easy? Say hello to this one pot mac and cheese recipe! It’s just as easy as boxed mac and cheese, less mess, takes a total of 15 minutes, AND it tastes better!

Ingredients

This simple ingredient list comes together to make the cheesiest, creamiest mac and cheese ever!

• Medium Pasta Shells –  shells are a classic but use other noodles if preferred. Try macaroni noodles, rotini, penne, bowties, etc.
• Vegetable Broth and Skim Milk – cooks the pasta and acts as a base for the cheese sauce. Veggie broth adds flavor while skim milk gives the sauce a bit of a creamy base for the cheeses.
• Unsalted Butter – adds warmth and flavor depth.
• Salt and Black Pepper – brings out flavors and adds a slight kick of heat.
• Asiago Cheese, Monterey Jack Cheese, and Sharp Cheddar Cheese – shred your own cheese! Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture when melted.
• Garlic and Herb Breadcrumbs and Extra Cheese – optional for baked mac and cheese!

How to make

This mac and cheese is, you guessed it, made in one pot which is one of my very favorite things in life. The fewer dishes I have to do, the better. It also takes just 15 minutes to make! Yep, that’s it!

1. Place uncooked pasta shells, veggie stock, milk, and butter into a large stockpot then bring the mixture to a simmer over medium/medium-low heat. Simmer until the pasta is cooked al dente.
2. Lower the heat to the lowest setting then stir in salt, pepper, and cheeses. Stir until the cheese is completely melted then remove from heat and serve!
3. Optional: Spoon the mac and cheese into four individual oven safe ramekins and top with additional cheese and garlic and herb breadcrumbs. Broil on the top rack for 1-2 minutes or until the cheese is melty and browned.

What is the best cheese combination for mac and cheese?

I love the combination of sharp cheddar, Monterey jack, and asiago cheese in this recipe. The sharp cheddar gives it that classic mac and cheese flavor and color, the Monterey jack is more mild and melts really well, and the asiago adds a slight nuttiness. If cheddar, Monterey jack, or asiago aren’t your thing, you could also use gruyere, gouda, brie, mozzarella, provolone, or even Swiss! You really can’t go wrong!

Can you use water instead of milk for mac and cheese?

In theory, yes but the milk helps make the mac and cheese creamier. Water would likely result in a runnier sauce and the final result would have less flavor.

How do you fix runny mac and cheese?

If your mac and cheese is too liquidy, there are a couple of things you can do:

• Bring it back to a simmer. If your mac and cheese is too watery bring it to a low simmer until enough moisture evaporates and it’s reached your desired consistency.
• Add more cheese. Adding more cheese will also help thicken the sauce! I would add equal amounts of each so as not to throw off the flavor!

What can i add to my mac and cheese to make it better?

I think this one-pot mac and cheese recipe is pretty darn good as-is but if you want to switch things up, here are some ideas!

• Add meat. Try adding grilled chicken, shrimp, or even ground beef.
• Make it smoky. Top it off with some crushed bacon for a crunchy, smoky finish.
• Add veggies. Try peas, spinach, or broccoli!
• Spice it up. Add some hot sauce or check out my jalapeño popper mac and cheese!

Feel free to try a different one pot mac and cheese recipe entirely! Check out my one pot taco mac and cheese or my one pot chicken broccoli mac and cheese!

What to serve with mac and cheese

I love to serve this mac and cheese as a main dish with a veggie-heavy side or as a side dish with a protein as an entree!

• Instant Pot Broccoli
• Pork Chops
• Green Beans 
• Chicken Nuggets

How to store

Leftover mac and cheese will last in an airtight container in the fridge for 2-3 days. I don’t recommend freezing it because the texture of the cheese and pasta will be affected.

To reheat, microwave or warm on the stove with a splash of milk or broth!

– Jennifer

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One Pot Mac and Cheese Recipe

One Pot Mac and Cheese is a creamy and ultra cheesy pasta dish made in a single pot! This quick and delicious comfort food is loved by kids and adults alike!

Course Main Dish, Pasta, Pasta - Vegetarian

Cuisine American

Keyword easy, One Pot, pasta shells, vegetarian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 people

Calories 497kcal

Author Jennifer Debth

Equipment

• Stockpot

Ingredients

• 1 (16 oz) box medium pasta shells uncooked
• 3 cups vegetable broth
• 2 cups skim milk
• 2 tablespoons unsalted butter
• 1 teaspoon salt more or less to taste
• 1/4 teaspoon black pepper more or less to taste
• 2 oz shredded asiago about 1/2 cup
• 2 oz shredded Monterey jack cheese about 1/2 cup that’s been loosely packed, don’t buy pre-shredded!
• 4 oz shredded Sharp Cheddar Cheese about 1 cup that’s been loosely packed, don’t buy pre-shredded!

Baked Ramekin Option (optional)

• Garlic & Herb Breadcrumbs for topping
• Extra Monterey/Cheddar shredded, for topping

US Customary - Metric

Instructions

• Place shells, vegetable stock, milk, and butter in a large stockpot.
• Over medium/medium low heat, bring the mixture to a low simmer (this will take a few minutes), stirring regularly.
• Once simmering, simmer for about 7-10 minutes or until shells are al dente. Stir constantly. You may need to adjust your heat to keep it at a low simmer.
• Once the shells are al dente, lower the heat to the lowest setting and stir in salt, pepper, and the three cheeses.
• Stir until the cheese has completely melted.
• Taste and re-season, if necessary.
• Remove from heat and serve immediately!

Baked Ramekin Option (optional)

• Spoon finished mac and cheese into 4 individual oven safe ramekins.
• Sprinkle with more Monterey/Cheddar cheese.
• Top with garlic and herb breadcrumbs.
• Broil on top rack for 1-2 minutes, watching carefully, until cheese is melty and the top has slightly browned.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*Pre-shredded cheese doesn't melt as well! I'd suggest taking a few extra minutes to shred your own Monterey Jack and Cheddar! 🙂

Nutrition

Calories: 497kcal | Carbohydrates: 63g | Protein: 23g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1217mg | Potassium: 332mg | Fiber: 2g | Sugar: 7g | Vitamin A: 755IU | Calcium: 434mg | Iron: 1.3mg

The post One Pot Mac and Cheese Recipe appeared first on Show Me the Yummy.