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.

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!

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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.

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.

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.

These Thai peanut noodles are perfect for those nights that you really want take-out delivered but you feel like you shouldn’t get take-out delivered because you just got take-out delivered like 2 days ago. 😉 Just me? Right… Well, anyway, here’s why these Thai peanut noodles are THE BEST. They’re…

1. So easy to make.
2. Ridiculously delicious.
3. Faster than delivery! We’re talking 10 minutes, people. Heck yes!

I love these noodles topped with a fried egg, but there are SO many options: add in some sautéed veggies, chickpeas, and omit the fish sauce and fried egg to make these vegan, add some rotisserie chicken to bulk it up . . . the possibilities are endless!

Ingredients

I tend to do a lot of Asian-American inspired recipes, so these ingredients are all pantry staples in our house:

• Noodles – I use whole grain spaghetti noodles because I always have those on hand and I like the added nutritional benefits of whole grains. Feel free to use whatever noodle you like, although I think a long noodle works best. If you’d like something more authentic try rice noodles or udon noodles! Ramen noodles are also fantastic.
• Garlic – gives that nutty, garlic flavor we all know and love. Garlic powder is a great substitute if you don’t have fresh.
• Sriracha – provides the dish with some heat. Omit if you’re sensitive to spice. Red pepper flakes or chili-garlic sauce may also be used.
• Soy Sauce – thins out the sauce and adds a salty “umami” flavor. Use coconut aminos or tamari if you’re gluten free.
• Seasoned Rice Vinegar – adds flavor and tang to the peanut sauce. If you don’t have rice vinegar, try freshly squeezed lime juice instead.
• Brown Sugar – offsets the spicy and salty flavors from the soy sauce and sriracha with its mellow sweetness. Honey, agave, or maple syrup will all work as a substitute.
• Sesame Oil – adds a subtle nuttiness to compliment the peanut butter.
• Fish Sauce – gives the sauce that classic “thai” slightly sour, tangy flavor. Omit if vegetarian or vegan.
• Peanut Butter – use an all-natural, no sugar variety to keep this recipe lower in sugar and processed ingredients. That being said, a processed peanut butter – creamy or crunchy – will work perfectly!

As you can see this recipe is VERY adaptable to whatever you have on hand and can easily fit any dietary needs: vegan, gluten free, etc.

Toppings for thai peanut noodles

These tender noodles coated in a sweet, rich, luscious sauce just scream for fresh, crunchy toppings:

• Egg – I like a runny fried egg, because the yolk coats the noodles and thickens the sauce . . . it’s just so gooey and yummy!
• Salted, Roasted Peanuts – you can’t beat the crunch.
• Cilantro – adds freshness to an otherwise rich flavored dish.
• Lime Juice – brightens up the rich peanut flavor.
• Green Onions – also known as scallions, adds a mildly sweet flavor.

These toppings are all optional, but highly recommended. They seriously take these noodles to the next level.

How to make thai peanut sauce

If you’re planning ahead, shake this peanut sauce together in a mason jar and store in the fridge for later. Don’t have time to meal prep? Whisk this up in a bowl while your pasta is boiling:

1. Use a whisk to mix together all sauce ingredients in a medium-sized bowl until fully combined.

That’s it, guys! Just one step for the best peanut sauce of all time.

How to make thai peanut noodles

There are only a few steps to make thai peanut noodles: make the sauce, boil the pasta, add your toppings, devour!

1. Stir sauce and cooked noodles together in a large stockpot or bowl. Garnish with additional toppings such as eggs, cilantro, peanuts, etc.

Be sure to reserve some pasta water! The sauce thickens as it cools, so use the leftover water to thin it out.

Make it more substantial

Whether you’re looking to add more veggies or protein (animal or plant based), we’ve got you covered:

• Veggies: sautéed stir fry veggies or my favorite combo: bell peppers and onion would be great stirred into the pasta. Be sure to season them with salt and pepper for flavor!
• Chicken: I love using leftover rotisserie chicken. No extra cooking involved and it’s already seasoned!
• Tofu: this crispy baked tofu would be delicious on top of the tender noodles.

What would YOU add to bulk this dish up? Let me know in the comments below!

What noodles to use in an asian noodle dish

I’ve tried any and all noodles in this pasta dish. I’ve used everything from pad thai noodles to elbow macaroni when I was in a pinch. That being said, I prefer the texture of long thinner noodles – like spaghetti – than short noodles like penne.

• Whole grain spaghetti noodles – I like the flavor, texture, and nutritional benefits.
• Rice noodles, udon noodles, or ramen noodles – more authentic, but may be harder to find.

Can i use crunchy peanut butter?

Crunchy, creamy, all-natural, processed. You can use any kind of peanut butter in this recipe. All natural crunchy peanut butter tends to be a bit thicker than processed or creamy peanut butter, so if you’re using that you may need additional liquid to thin out the sauce. It may also take a little more elbow grease to combine it with the rest of the ingredients. I always have all natural creamy peanut butter on hand, so that’s what I use. Then I add crushed peanuts at the end for crunch!

Can thai peanut noodles be served cold?

Thai peanut noodles can be served cold, room temperature, or warm. The choice is yours! I tend to eat them immediately warm, then I enjoy leftovers cold the next day for lunch! If the sauce has thickened up, stir in a little leftover pasta water. If you’re looking for another chilled asian noodle dish, I love this asian pasta salad recipe.

How to store

These Thai peanut noodles can be stored in an airtight container in the fridge for 3-4 days. To reheat, just pop a bowl of noodles in the microwave or in a pot on the stove until warm. They do dry out in the fridge so, before reheating, add a little bit of water and maybe some extra sauce too! Make these Thai Peanut Noodles for dinner some night you’re really craving delivery and I promise you, you won’t be disappointed! If you loved this Thai-inspired recipe, you’ll also love this Slow Cooker Thai Chicken Soup Recipe, this Easy Thai Chicken Naan Pizza Recipe, and these Thai Peanut Chicken Lettuce Wraps!

– Jennifer

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Thai Peanut Noodles Recipe

This Thai Peanut Noodles Recipe is truly delicious and takes just 10 minutes to whip up! It's packed with perfectly cooked noodles, creamy peanut butter, sriracha, fresh cilantro, green onions, and a squeeze of tangy lime juice topped off with a gooey fried egg. Say goodbye to takeout and hello to Thai Peanut Noodles.

Course Main Dish

Cuisine American, Thai

Keyword easy asian noodles, peanut noodles, quick

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 people

Calories 583kcal

Equipment

• Stockpot
• Frying Pan - 12 inch
• Nesting Bowls
• Colander
• Garlic Press

Ingredients

• 1 (16 oz) box whole grain spaghetti cooked according to package directions, reserve some pasta water to thin sauce, if necessary

Peanut Sauce

• 1/4 cup soy sauce or gluten free alternative
• 1/4 cup seasoned rice vinegar
• 1/4 cup peanut butter use an all natural, no sugar only variety
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon Sriracha more or less to taste
• 1 teaspoon fish sauce *omit if vegetarian
• 3 large cloves garlic minced
• 1/4 teaspoon ground ginger

Optional Toppings

• Eggs we like fried or sunny side up
• Fresh cilantro minced
• Green onion sliced
• Salted Peanuts chopped
• freshly squeezed lime juice

US Customary - Metric

Instructions

Peanut Sauce

• In a medium sized bowl, whisk together all sauce ingredients until fully combined. Set aside.

Assemble

• Toss sauce with cooked pasta until fully combined. Thin out with reserved pasta water, if desired.
• Taste and re-season, if necessary.
• Top with optional toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

This recipe is extremely customizable... add more veggies, protein, make it vegan, etc. I go into great detail in the post above, so be sure to check it out! 

Nutrition

Calories: 583kcal | Carbohydrates: 94g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Sodium: 1096mg | Potassium: 388mg | Fiber: 4g | Sugar: 10g | Vitamin C: 2.6mg | Calcium: 39mg | Iron: 2.1mg

This post was originally published January 6, 2018 and has been updated to provide more detailed content. 

The post Thai Peanut Noodles Recipe appeared first on Show Me the Yummy.

Ahh mac and cheese. We all know and love this dish. Most of us probably picture that pretty blue box when we think of mac and cheese, but today, I say “move OVER boxed mac” and hellllooo baked mac and cheese.

I was never a homemade mac and cheese fan before I made my one pot mac and cheese. I found that many homemade recipes were lacking in flavor. They were creamy, yes, but flavorful and cheesy? Not so much.

Today’s baked macaroni and cheese not only has a creamy, custard center, but it’s PACKED with cheesy flavor thanks to my special blend of cheeses.

Ingredients

This baked mac and cheese recipe is loaded with pantry staple ingredients and the perfect blend of cheeses to make this ultra creamy and flavorful. 

Mac and Cheese

A rich, creamy custard-like mac and cheese made with simple ingredients!

• Elbow Macaroni Pasta – you can’t have mac and cheese without this classic pasta shape. I don’t recommend another pasta shape. Macaroni is the perfect shape to soak up the cheesy sauce.
• Unsalted Butter – adds a rich flavor and combines with the flour to make a roux, which thickens our sauce.
• All-Purpose Flour – helps to thicken the cheese sauce.
• Evaporated Milk – adds a caramel-like flavor and gives body and richness to the sauce. I highly recommend using evaporated milk, because I love the subtle sweetness and creaminess it brings to this dish. If you don’t have it, feel free to use whatever you have on hand.
• Salt, Pepper, Garlic Powder, Onion Powder, and Mustard Powder – the perfect blend of spices to add so much flavor to this mac and cheese recipe. It’s simple, but adds that little extra “something something” other recipes lack.
• Sour Cream – one of my secret ingredients to provide tang and creaminess!
• Cheddar Cheese – I recommend sharp cheddar to cut through the richness of the dish. Other cheddar will work, but it won’t pack quite the flavor punch.
• Gruyere Cheese – one of the best melting cheeses. Gives the mac and cheese a deliciously creamy, nutty flavor.
• Parmesan/Asiago/Romano Cheese Blend – one of my favorite blends of cheeses to use for everything. It adds a delicious nutty and salty flavor to the mac and cheese dish.

Panko Topping

A simple topping that provides some serious crunch to offset the custard-y mac and cheese!

• Unsalted Butter – binds to the breadcrumbs allowing them to become extra crispy when baked.
• Panko – panko crisps much better than other breadcrumb varieties adding a super delicious crunch!
• Salt – brings out other flavors.
• Paprika – adds just a little bit of sweet heat and beautiful color!

This baked macaroni and cheese is full of every day ingredients, except for maybe the gruyere. I always have pasta, spices, flour, evaporated milk, and breadcrumbs in my pantry and you’ll always find butter, sour cream, and a few blocks of cheese in my fridge!

How to make baked mac and cheese

This baked mac and cheese recipe basically involves you dumping the prepped ingredients into a pot. Baking the mac and cheese results in a creamy, almost custard-like texture that is absolutely to die for!

1. In a large stockpot, melt butter then use a whisk to mix in flour.
2. Stir in milk, spices, and sour cream.
3. Stir in cheeses, little by little, until they are completely melted.
4. Remove from heat and stir in cooked macaroni noodles.
5. Transfer to a baking dish.
6. In a small bowl, mix together all topping ingredients.
7. Spread the mixture evenly over the mac and cheese.
8. Bake for 30 minutes, serve, and enjoy!

Multi-tasking for the win!

How long to bake

Bake macaroni and cheese in the oven for 30 minutes at 350 degrees F. This results in an ooey-gooey, creamy, and DELICIOUS mac and cheese with the most perfect golden-brown, crispy topping! The key is to not over-bake the mac and cheese. The already-cooked macaroni noodles will continue to cook in the oven, so you want to bake it long enough for the mac and cheese to set (it will be very liquidy before baking) and the breadcrumb topping to crisp nicely, but not so long that the noodles get mushy!

What kind of cheeses to use

Use sharp cheddar, gruyere, and a blend of asiago, parmesan, and romano cheeses to make the BEST macaroni and cheese. I like using something with flavor (sharp cheddar), something that melts really well (gruyere), and something that’s stringy (asiago blend). This combination creates an ultra flavorful and gooey mac and cheese.

• Sharp cheddar: adds serious flavor.
• Gruyere: melts really well and also has a subtle, rich nutty flavor.
• Asiago, Parmesan, and Romano blend: adds an amazing stringy texture while also adding a salty flavor that contrasts the creaminess of the dish really well.

I highly recommend the combination of cheeses I’ve listed, but here are some swapping suggestions (*not tested):

• Sharp cheddar: try mild cheddar, white cheddar, or gouda.
• Gruyere: try swiss cheese or fontina.
• Asiago, Parmesan, and Romano blend: ditch the blend and just use one! The individual cheese should be very easy to find.

Tips for Making

• Cook your pasta al dente. It helps to slightly undercook your pasta before adding it to the cheese sauce. Since you’re baking it, the pasta will continue to cook in the oven. If it becomes overcooked, the noodles will get soggy and the mac and cheese will come out kind of mushy.
• Shred your own cheese. Use a cheese grater to hand grate cheese, or use a food processor with a cheese grater attachment (this is incredibly fast).
  • Pre-shredded cheese is coated with an anti-clumping agent that prevents the cheese from melting properly and results in a grainy texture. I don’t know about you, but I don’t love grainy cheese. 😉
• Cook the cheese low and slow. Adding the cheese too quickly, too much at a time, and/or at too high of heat will result in a clumpy mess. Be patient. This step takes some time, but it’s worth it for a smooth creamy sauce. Slowly add your cheese, a handful at time, and whisk until fully melted before adding in more cheese.
• Use room temperature ingredients. Make sure the sour cream, shredded cheeses, and milk (if you’re not using canned evaporated milk) are at room temperature. When cold ingredients are stirred into hot ingredients, they can seize up creating a clumpy, grainy sauce.

variations

This baked mac and cheese is SO delicious as is but if you’re looking for a little something extra, here are some of my mac and cheese variations:

• Baked Crab Mac and Cheese
• Chicken Broccoli Mac and Cheese
• Truffle Mac and Cheese

If you’re looking to spice up this recipe, try garnishing it with some crumbled bacon, hot sauce, and some sliced green onions!

Can i make this mac and cheese ahead of time?

I don’t recommend making this mac and cheese ahead of time. As the cooked noodles sit in the cheese sauce, they’re slowly soaking up all that moisture. You can, however, prep much of the recipe ahead of time:

• Prep your macaroni: cook the paste al denté, then toss it in some olive oil to prevent clumping, cool completely, then store in a sealed airtight container in the fridge until you’re ready to bake.
• Shred your cheese: shred and measure out cheese, then store them in a sealed airtight container in the fridge until you’re ready to use. Remember: let the shredded cheese come to room temperature before stirring them into the sauce.
• Measure out the spices: combine the spices and place in a sealed airtight container at room temperature until ready to use!

These three easy steps, should should save you quite a bit of time!

How to store

This baked mac and cheese can be stored in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.

How to reheat

To reheat mac and cheese leftovers, just pop it in the microwave OR if you prefer the crispy topping, place it back into a greased baking dish, top with more breadcrumbs (if desired), and reheat in the oven at 350 degrees F until it’s crispy and warm. If it’s a little thick, try thinning the sauce out with a bit of milk before reheating.

-Jennifer

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Baked Mac and Cheese

This is the BEST Baked Mac and Cheese! With an ultra rich, creamy, cheesy sauce, it's a family favorite! Bonus: only 15 minutes of prep time!

Course Dinner, Meat and Chicken, Vegetarian

Cuisine American

Keyword baked mac and cheese, breadcrumb topping, cheesy, creamy

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 people

Calories 607kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Nesting Bowls
• Stockpot
• Whisk

Ingredients

Mac and Cheese

• 1 (16 oz box) elbow macaroni cooked al dente to package directions, then drained
• 1/2 cup unsalted butter
• 1/3 cup all-purpose flour
• 3 (12 oz cans) evaporated milk
• 1 teaspoon salt plus more to taste, if necessary
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried mustard powder
• 1 cup sour cream room temperature
• 1 (8 oz block) sharp cheddar cheese grated
• 1 (8 oz block) gruyere cheese grated
• 1 cup grated parmesan, asiago, romano cheese blend

Panko Topping

• 1/4 cup unsalted butter melted
• 1 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon paprika

US Customary - Metric

Instructions

Mac and Cheese

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
• Melt 1/2 cup butter over medium heat in a large stockpot.
• Slowly sprinkle on flour then whisk for 60 seconds.
• Slowly pour in milk, whisking constantly.
• Stir in salt, pepper, garlic powder, onion powder, mustard powder, and sour cream.
• Turn heat to low then stir in cheeses, little by little (I do a handful at a time), letting the cheese melt before adding more cheese. Keep adding cheese and stirring constantly until all the cheese has been added and melted.
• Remove from heat and gently stir in cooked macaroni then transfer to prepared baking dish.

Panko Topping

• In a small bowl, stir together 1/4 cup melted butter, panko, salt, and paprika.
• Spread evenly over the macaroni and cheese.
• Bake in preheated oven for 30 minutes.
• Cool slightly then serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Calories: 607kcal | Carbohydrates: 45g | Protein: 26g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 110mg | Sodium: 743mg | Potassium: 440mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1102IU | Vitamin C: 2mg | Calcium: 689mg | Iron: 1mg

The post Baked Mac and Cheese appeared first on Show Me the Yummy.

Imagine combining two of the best comfort foods – pizza and pasta. Sounds too good to be true, right? Wrong! Enter: easy cheesy Pizza Pasta Casserole – your family’s next favorite dish!

Why you’ll love this

• Flavorful Fusion. Get the best of both worlds with this scrumptious marriage of pizza and pasta!
• Easy to make. You don’t need to be a professional chef to whip this up.
• Comfort food. Just what you need after a long day.
• Crowd-pleaser. Great for potlucks, parties, or family dinners – kids and adults alike will love it!

Ingredients

• Italian Sausage – choose mild, medium, or hot according to your preference.
• Veggies: Green Bell Pepper, Yellow Onion, and Mushrooms – classic supreme pizza toppings! Feel free to experiment with different types of mushrooms and other toppings for varied flavors.
• Italian Seasoning – the secret to that authentic Italian touch. Feel free to make use own blend of dried basil and oregano!
• Pepperoni – try substituting with turkey pepperoni for a leaner option.
• Pizza Sauce – you’ll need 3 (14 oz) jars. Use a brand you trust or if you’re feeling ambitious, make your own!
• Pasta – you’ll need 1 (16 oz) box pasta of choice, cooked 2 minutes less than al denté. I used rotini, but feel free to use your favorite pasta!
• Mozzarella – you’ll need 1 (8 oz) block mozzarella cheese, shredded and divided. Freshly shredded cheese melts better than pre-shredded, but feel free to use pre-shredded if you’re in a pinch.
• Parmesan – the perfect, nutty finish!

How to make

1. Preheat the oven and grease a baking dish.
2. Sauté sausage, veggies, and seasonings in a pan until the sausage is cooked.
3. Transfer the mix to a large bowl, add pepperoni, pizza sauce, cooked pasta, and half the mozzarella, then stir to combine. 
4. Pour into the prepared baking dish, sprinkle with the remaining cheese, then bake, scoop, and enjoy!

Variations

• Make it meatless. Substitute the Italian sausage with a plant-based alternative and use vegetarian pepperoni.
• Play around with toppings! This is supreme pizza inspired pizza, but feel free to use YOUR favorite pizza toppings: pineapple and jalapeno? Meat lovers? BBQ chicken? The options are endless. 
• Make it gluten-free. Use a gluten-free pasta of your choice and check all other ingredients to ensure they’re gluten-free.

What to serve with pizza pasta casserole

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

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 3 months.

To enjoy again, thaw overnight in the fridge, if frozen, then cover and reheat in the oven at 350 degrees F until hot. For smaller servings, feel free to microwave until warm. 

– Jennifer 

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Pizza Pasta Casserole

Each mouthwatering bite of this Pizza Pasta Casserole is loaded with gooey cheese, hearty sauce, vibrant veggies, and savory meats—it's comfort food taken up a notch!

Course Main Dish

Cuisine American, Italian

Keyword comfort food, easy dinner ideas, family-friendly recipes, freezer-friendly meals, pasta casserole, pizza casserole, pizza pasta fushion

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8 people

Calories 468kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Frying Pan - 12 inch
• Stockpot
• Tupperware

Ingredients

• 1 (16 oz) package Italian sausage mild, medium, or hot
• 1 green bell pepper diced
• 1/2 large yellow onion diced
• 1 (8 oz) container mushrooms diced
• 2 teaspoons Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt plus more to taste (I used 1 1/2 teaspoons)
• 1/2 teaspoon pepper
• 1 (6 oz) package pepperoni quartered
• 3 (14 oz) jars pizza sauce
• 1 (16 oz) box pasta cooked 2 minutes less than al denté (pictured: rotini)
• 1 (8 oz) block mozzarella cheese shredded and divided
• 1/4 cup finely grated parmesan

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
• Heat a large sauté pan over medium heat.
• Once hot, add in Italian sausage, bell pepper, onion, mushrooms, Italian seasoning, garlic powder, dried oregano, dried basil, salt, and pepper.
• Cook, breaking up the meat as you go, until the sausage is no longer pink.
• Drain any grease, if necessary, then transfer to a very large mixing bowl.
• Add in pepperoni, pizza sauce, cooked pasta, and 1/2 the mozzarella cheese.
• Stir to combine, then taste and re-season, if necessary.
• Pour into the prepared baking dish, then sprinkle with remaining mozzarella cheese and parmesan.
• Cover the baking dish with tin foil that’s been sprayed with cooking spray (this prevents the cheese from sticking) and bake in the preheated oven for 25 minutes or until the cheese has melted and the center is hot.
• Remove from the oven, then serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1scoop | Calories: 468kcal | Carbohydrates: 16g | Protein: 23g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 2105mg | Potassium: 989mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1178IU | Vitamin C: 29mg | Calcium: 234mg | Iron: 4mg

The post Pizza Pasta Casserole appeared first on Show Me the Yummy.

Trevor and I went absolutely NUTS over this meal and let me tell you, Trevor is a tough lo mein critic! You guys, this shrimp lo mein is better than take-out! The shrimp is perfectly seasoned and oh-so juicy, the pasta is cooked to al denté, and the veggies are crisp-tender. This flavor packed dinner is surprisingly quick and easy to make, and bonus: it’s WAY healthier than take-out.

What is shrimp lo mein?

Lo mein is a classic Chinese dish usually made up of egg noodles, some type of protein, and veggies tossed in a sweet and spicy sauce. Shrimp lo mein is just that but the protein of choice is shrimp!

What is the difference between chow mein and lo mein?

Although chow mein and lo mein have similar ingredients (pasta, veggies, and a protein), they are slightly different. Chow mein translates to “fried noodles” so it’s made with more oil and has a crisper texture. Lo mein, on the other hand, translates to “tossed noodles.” It’s made using boiled pasta and has more sauce.

Ingredients

• Hoisin Sauce – a thick, salty, and sweet sauce that’s commonly used in Chinese cuisine.
• Seasoned Rice Wine Vinegar – helps break down the shrimp to make them super tender and also flavors the sauce with a little tang!
• Soy Sauce – adds a salty umami flavor to the lo mein sauce.
• Brown Sugar – helps cut the tang of the vinegar and balance out the saltiness of the soy sauce.
• Sesame Oil – helps create a rich, nutty luxurious sauce to coat the pasta, veggies, and shrimp. Sesame oil adds such a great flavor that I don’t recommend using any other oil to substitute.
• Sriracha – add as much or as little as you like to make the spice level suit you. I always serve an extra drizzle on top, because I love heat!
• Ginger Paste – adds an earthy, slightly spicy flavor to the lo mein. I prefer the jarred paste for convenience, but feel free to use freshly minced ginger instead!
• Garlic – adds a fresh, nutty flavor.
• Black Pepper – adds just a touch of heat.
• Shrimp – use peeled, deveined medium-large shrimp. This size is perfect to hold up next to the pasta and veggies. I also find that this size is easier to cook.
• Cornstarch – thickens our sauce.
• Chicken Broth – thins out and flavors the sauce.
• Vegetable Oil – for sautéing the shrimp and veggies. Vegetable oil is pretty neutral in flavor and has a decent smoke point.
• Carrots, Red Pepper, Cabbage, Mushrooms, Broccoli, Water Chestnuts, and Green Onion – this classic stir fry veggie blend adds flavor, texture, and so many good for you nutrients!
• Linguini or Pasta of Choice – cooked al denté. Other (more traditional) noodles will work as well, but I use linguini for accessibility!

How to make

This recipe takes 40 minutes from start to finish!

1. Whisk together hoisin sauce, vinegar, soy sauce, brown sugar, sesame oil, sriracha, ginger, garlic, and pepper for the sauce. Set aside.
2. Place shrimp into a medium-sized bowl and pour half the sauce on top. Let it marinate for 30 minutes.
3. Place cornstarch in a separate bowl then whisk in chicken broth.
4. Whisk the broth mixture into the remaining sauce. Set aside.
5. Heat oil in a large sauté pan then add in shrimp. Cook for 1-2 minutes then remove.
6. In the same pan, heat more oil, then cook veggies with salt and pepper.
7. Stir in sauce and simmer until thickened.
8. Combine veggies/sauce with shrimp and noodles then serve and enjoy!

What is lo mein sauce made of?

Lo mein sauce is a thick and flavorful sauce typically made with a sesame oil base. For this lo mein recipe, we’re whipping up a homemade sauce with hoisin sauce, vinegar, soy sauce, brown sugar, sesame oil, sriracha, ginger, garlic, and pepper. It’s super simple, super easy to make, and acts as a marinade for the shrimp AND the lo mein sauce.

What kind of noodles to use

Egg noodles (lo mein noodles) and udon noodles are both classics, but fettuccini, linguine, ramen, or other similarly shaped noodles will work too. I used linguini noodles for this recipe, because that’s what I can find at my grocery store.

Is shrimp lo mein healthy?

It sure is! This shrimp lo mein is packed with healthy protein from the shrimp and tons of nutrients from the veggies. One very large serving contains 600 calories, 21 grams of fat, 68 grams of carbs, and 34 grams of protein.

Variations

• Use a different protein. Chicken, beef, turkey, or even tofu!
• Add more veggies. Pretty much any veggies will work. Try bok choy, red onion, snow peas, zucchini, etc!
• Spice it up. This already has a touch of heat from the sriracha but if you prefer a spicier dish, try adding more sriracha or a sprinkle of red pepper flakes.
• Add eggs. Kick it up a notch by scrambling some eggs into the veggies or serving a fried egg on top!
• Make it vegetarian/vegan. This recipe is already totally vegan aside from the shrimp so to make it vegetarian/vegan just leave that out or swap it out for tofu.

What to serve with shrimp lo mein?

This lo mein recipe has pretty much everything you could want in a meal…carbs, protein, and veggies. However, it’s also delicious with some yummy sides!

• Egg Rolls
• Egg Drop Soup
• Asian Roasted Broccoli
• Edamame

How to store

Leftover shrimp lo mein will last in an airtight container in the fridge for up to 3 days. To reheat, microwave or heat on the stovetop until warmed through. Because there are so many different components to this recipe (pasta, shrimp, veggies, sauce), I don’t recommend freezing it. The texture will likely be affected. – Jennifer

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Shrimp Lo Mein

This Shrimp Lo Mein is packed with juicy shrimp, veggies, pasta, and a sweet, tangy, and slightly spicy homemade sauce. 

Course Dinner

Cuisine Chinese

Keyword easy, healthy, linguini

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 4 people

Calories 600kcal

Author Jennifer Debth

Equipment

• Straight Edge Saute Pan
• Nesting Bowls

Ingredients

• 1/4 cup hoisin sauce
• 1/4 cup seasoned rice vinegar
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon sriracha
• 1 tablespoon ginger paste
• 1 tablespoon minced garlic
• 1/2 teaspoon ground black pepper
• 1 pound shrimp mine were medium/large (20-40 per pound)
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 4 tablespoons vegetable oil divided
• Heaping 1/2 cup diagonally sliced carrots
• Heaping 1/2 cup sliced red pepper
• Heaping 1/2 cup sliced cabbage
• Heaping 1/2 cup sliced mushrooms
• Heaping 1/2 cup chopped broccoli
• Heaping 1/2 cup sliced water chestnuts
• 1 bunch bunch green onions sliced diagonally (just the white and light green part)
• 8 oz linguine cooked al denté according to package directions (could also use lo mein or ramen noodles)

US Customary - Metric

Instructions

• In a medium sized bowl, whisk together hoisin, vinegar, soy sauce, brown sugar, sesame oil, sriracha, ginger, garlic, and pepper. This is our sauce. Set aside.
• Place shrimp into another medium sized bowl, then pour half of the sauce (about 1/2 cup) over shrimp and let marinate in the fridge for 30 minutes.
• Place cornstarch into a third medium sized bowl, then slowly whisk the chicken broth into the cornstarch until smooth.
• Whisk the broth/cornstarch mixture into the remaining sauce. Set aside. 

• Heat 2 tablespoons vegetable oil in large straight edged sauté pan over medium-high/high heat.
• Add the shrimp (with juices) and stir-fry for about 1-2 minutes or until cooked. Remove shrimp (and juices) from pan and set aside.
• Heat remaining 2 tablespoons oil.
• Once hot, stir in carrots and sauté for 2 minutes.
• Stir in remaining veggies: pepper, cabbage, mushrooms, broccoli, water chestnuts, and green onions.
• Season with a touch of salt and pepper, and cook for 2-5 minutes, or until the veggies are cooked to your liking.
• Stir in the sauce, and bring to a simmer for 30 seconds or until sauce starts to thicken.
• Stir in the cooked shrimp and noodles.
• Taste and re-season, if necessary, then serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1person | Calories: 600kcal | Carbohydrates: 68g | Protein: 34g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 286mg | Sodium: 2190mg | Potassium: 521mg | Fiber: 5g | Sugar: 15g | Vitamin A: 3387IU | Vitamin C: 50mg | Calcium: 212mg | Iron: 4mg

The post Shrimp Lo Mein appeared first on Show Me the Yummy.

If you love shrimp and you love pasta, then you’ll be head over heels for this bang bang shrimp pasta! It’s quick and easy, creamy, sweet, and a little bit spicy! What’s not to love?

What is bang bang sauce made of?

Bang bang sauce contains mayo, sweet chili sauce, Sriracha, and seasoned rice vinegar. See my full recipe for bang bang sauce for exact measurements!

Ingredients

• Shrimp – you’ll need 8 oz raw shrimp that has been peeled and deveined with the tails removed. We used “medium” shrimp which has about 40-50 shrimp per pound. Fresh or frozen may be used. If the shrimp is frozen, thaw according to package directions. 
• Extra Virgin Olive Oil – coats the shrimp to prevent a rubbery texture and also adds flavor. Any oil you have on hand is fine: olive oil, avocado oil, coconut oil, etc. 
• Spices: Salt, Pepper, Garlic Powder, Onion Powder – a simple seasoning blend that adds tons of flavor to the shrimp and also compliments the flavor of the bang bang sauce. 
• Pasta – spaghetti was used in the original recipe, but feel free to use your favorite pasta shape! Regardless, cook the pasta to al denté according to box directions. 
• Bang Bang Sauce – the MVP! This 4 ingredient sauce is sweet, spicy, and creamy and makes the perfect sauce for pasta and shrimp. 

How to make

1. Place shrimp onto a silicone mat lined baking sheet, drizzle with the oil, sprinkle with salt, pepper, garlic powder, and onion powder, then toss to combine.
2. Bake in a 350 degree F oven until the shrimp are cooked through, then toss with the cooked pasta and bang bang sauce. 

Do you use fresh or frozen shrimp?

Fresh or frozen shrimp can be used for this pasta dish. Frozen shrimp is a great option when fresh isn’t available. Either way, look for peeled, deveined shrimp with the tails removed for the least amount of prep-work. Thaw according to package directions, pat dry, then proceed with the recipe.

Shrimp come in a variety of sizes ranging from tiny to extra colossal. Depending on the size you get, cook time will vary. I used medium shrimp, which contains about 40-50 shrimp per pound, for this recipe. 

What to serve with bang bang shrimp pasta

Complete this meal with a salad, a non-starchy vegetable, and some bread!

• Green Salad with Asian Salad Dressing
• Asian Roasted Broccoli
• Rhodes Rolls

How to store

Although best enjoyed immediately, leftovers can be stored in an airtight container in the fridge for up to 4 days. Freezing is not recommended.

To enjoy again, reheat on the stove or in the microwave until warm. If the sauce is too thick, thin with a little water, then taste and re-season, if necessary. 

– Jennifer 

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Bang Bang Shrimp Pasta

This Bang Bang Shrimp Pasta has tender shrimp, perfectly al denté pasta, and a sweet, spicy, and creamy sauce. This easy dinner ready is sure to be a crowd favorite.

Course Main Dish, Pasta

Cuisine American

Keyword bang bang sauce, bang bang shrimp, easy pasta dinner, seafood pasta, shrimp pasta

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 people

Calories 527kcal

Author Jennifer Debth

Equipment

• Silicone Mats
• Baking Sheet
• Stockpot
• Colander

Ingredients

• 8 oz raw shrimp peeled, deveined, tails removed, and thawed, if frozen (I used medium shrimp, 40-50 shrimp per pound)
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 8 oz spaghetti cooked al denté according to box directions
• 1 batch bang bang sauce

US Customary - Metric

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with a silicone baking mat.
• Place shrimp onto prepared baking sheet, drizzle with the oil, sprinkle with salt, pepper, garlic powder, and onion powder, then toss to combine.
• Bake in preheated oven for 6-8 minutes, or until the shrimp are cooked through*.
• Gently toss the cooked shrimp with the cooked pasta and bang bang sauce**.
• Taste and re-season, if necessary, then serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*FDA recommends an internal temperature of 145 degrees F.

**Use leftover pasta water to thin out the sauce, if necessary, after tossing the shrimp, pasta, and sauce together.

Nutrition

Serving: 1serving | Calories: 527kcal | Carbohydrates: 56g | Protein: 16g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 989mg | Potassium: 206mg | Fiber: 2g | Sugar: 14g | Vitamin A: 126IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg

The post Bang Bang Shrimp Pasta appeared first on Show Me the Yummy.

This chicken gnocchi soup is a hug in a bowl! It’s creamy and comforting, absolutely jam-packed with nutrients, and tastes like everyone’s favorite soup from Olive Garden! Win. Win. WIN!

Ingredients

• Bacon – use thick-cut bacon, because it’s easier to slice before cooking than “regular”. Bacon adds a great smoky flavor and crispy, yet chewy texture. Replace the bacon with 1/4-1/2 cup extra virgin olive oil or unsalted butter if you’d like to keep this free from pork.
• Onion, Carrots, and Celery – a “mirepoix” is a common base for soups to provide flavor and texture. Any variety of onion (white, red, yellow or shallots) may be used.
• Garlic – adds a nutty flavor. Use fresh cloves or even pre-minced jarred garlic. If using fresh, I love my garlic press to mince the garlic.
• Spices: Italian Seasoning, Salt, and Pepper – this simple seasoning blend adds the perfect amount of flavor without overpowering the other ingredients. Want a kick? Throw in some red pepper flakes.
• Chicken Broth – the base for our soup to create a broth that’s thick, but not too thick. Vegetable broth may be used as a substitute. Water may also be used, but the broth won’t be as flavorful and you’ll definitely need to add additional seasonings.
• Half and Half – a dairy product that’s half cream half milk. If half and half isn’t available — make your own! Use 1 cup cream and 1 cup milk of choice to replace the pint called for in the original recipe.
• Gnocchi – an Italian “dumpling” made with flour, egg, salt, and potato. Store-bought or homemade will work and if you’d like to make this dish gluten free, use or make a gluten-free variety! Frozen gnocchi will also work.
• Chicken – use store-bought rotisserie chicken for easy prep! Any leftover, cooked chicken will work; you’ll need about 1 pound (about 4 cups cubed or shredded).
• Spinach – chopped into bite sized pieces for the best texture! Chopping is optional, but I personally find uncut spinach in soups to have a really stringy texture. Spinach adds a ton of nutrients without really impacting the flavor which is great! Kale may be used if you enjoy kale.
• Cream Cheese – adds a rich, tangy flavor and creamy texture. Be sure to cube and bring the cream cheese to room temperature so it melts quickly and evenly into the soup.
• Cheese: Parmesan, Romano, and Asiago – aka the “salad blend” by Belgioioso. Feel free to use any combination of those cheeses if you can’t find the salad blend. These cheeses add a nutty, sharp, salty flavor to the soup which is absolutely delicious!

How to make

1. Cook bacon in a large stockpot, remove, then sauté onion, carrots, celery, garlic, Italian seasoning, salt and pepper until the vegetables have softened.
2. Stir in chicken broth and half-and-half, then bring to a simmer.
3. Add in gnocchi, chicken, spinach, and cream cheese, then simmer according to gnocchi box directions until the gnocchi is cooked.
4. Stir in the cheese blend and crispy bacon, then taste and re-season, if necessary.

Should i use homemade or store-bought gnocchi?

Homemade or store-bought, fresh or frozen gnocchi may be used in this soup recipe… the choice is yours! I use “regular” store-bought for ease. Regardless of what you use, be sure to cook in the soup broth according to recipe or box directions.

Should i cook gnocchi before adding to soup?

No. The gnocchi should be stirred in uncooked; it cooks in the broth and soaks up all those delicious flavors! Again, be sure to follow the simmer directions that will be found on the back of the box.

Can i make this in the slow cooker?

This one-pot wonder is quick, but if you’d like a throw and go recipe to make before work, then make it in the crockpot instead!

1. Place diced bacon into a large skillet, then cook, stirring regularly, over medium heat until the bacon is crispy. Remove and set aside.
2. Grease a 6 quart crockpot with cooking spray, stir in the veggies, spices, chicken broth, and half-and-half, then cover and cook on HIGH for 4 hours or LOW for 8 hours.
3. Uncover, stir in the gnocchi, chicken, spinach, cream cheese, and cheese blend, then cover and cook on HIGH for 15-45 minutes or until the gnocchi is cooked to your liking (time varies on gnocchi used).
4. Stir in the crispy bacon, taste and re-season, if necessary, then serve and enjoy!

Variations

• Omit the bacon. Use 1/4-1/2 cup unsalted butter or extra virgin olive oil instead.
• Use raw chicken. Use 1 pound boneless, skinless chicken breasts or thighs to replace the cooked chicken. Once the broth and half-and-half are simmering, add in the raw meat, cover, and simmer until cooked through, about 10-15 minutes. Continue with recipe as directed.
• Swap out the gnocchi. Use your favorite pasta instead!
• Try another protein. Try Italian sausage (links or crumbled).
• Make it dairy free. Use dairy-free creamer to replace the half-and-half, vegan cream cheese for the regular cream cheese, and omit the parmesan.
• Make it gluten-free. Use your favorite gluten free gnocchi!

What to serve with chicken gnocchi soup

This soup needs bread for dunking and a side salad to keep things fresh!

• Beer Bread
• Garlic Bread
• Rhodes Rolls
• Air Fryer Biscuits
• Leafy Green Salad with any of these Salad Dressings!

How to store

Leftovers will last in an airtight container in the fridge for 3-4 days. I don’t recommend freezing the soup, because the texture of the gnocchi may be affected.

– Jennifer

Print

Chicken Gnocchi Soup

This Chicken Gnocchi Soup is restaurant quality, but SO easy to make! It's ultra creamy, packed with bacon and vegetables, and ready in under an hour. 

Course Main Dish, Soup

Cuisine American, Italian

Keyword creamy chicken soup, gnocchi soup, one pot soup, rotisserie chicken

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 people

Calories 570kcal

Author Jennifer Debth

Equipment

• Stockpot
• Tupperware

Ingredients

• 6 slices thick-cut bacon roughly chopped
• 1 yellow onion diced
• 2 carrots diced
• 2 ribs celery diced
• 1 tablespoon minced garlic
• 1 1/2 tablespoons Italian seasoning
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon pepper
• 1 (32 oz) carton chicken broth
• 2 pints half and half room temperature
• 1 (16 oz) box gnocchi store-bought or homemade, fresh or frozen
• 1 pound cooked and cubed chicken about 4 cups cubed (I used 1 store-bought rotisserie chicken)
• 1 (5 oz) bag spinach roughly chopped
• 1 (8 oz) block cream cheese cubed and softened to room temperature
• 1/2 cup finely grated parmesan, romano, and asiago cheese blend

US Customary - Metric

Instructions

• Heat a large stockpot over medium heat, add in bacon, then cook until crispy.
• Reserve grease, but remove bacon, set aside and crumble.
• To the hot grease, add onion, carrots, celery, garlic, Italian seasoning, salt and pepper.
• Saute for 10 minutes, or until the carrots have softened, stirring regularly.
• Stir in chicken broth, scraping up any brown bits from the bottom, then stir in half-and-half and bring to a simmer.
• Stir in gnocchi, chicken, spinach, and cream cheese, then simmer according to gnocchi box directions until the gnocchi is cooked.
• Remove from the heat, stir in the cheese blend and crispy bacon, then taste and re-season, if necessary.
• Serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1scoop | Calories: 570kcal | Carbohydrates: 33g | Protein: 20g | Fat: 41g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1396mg | Potassium: 536mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5170IU | Vitamin C: 9mg | Calcium: 296mg | Iron: 4mg

The post Chicken Gnocchi Soup appeared first on Show Me the Yummy.