Bacon Ranch Pasta Salad is the perfect side dish for your summer barbecues, but it’s also great as a filling lunch or lighter dinner! Packed with fresh, herby, and smoky flavors, this dish is so delicious AND so easy to make!

It’s hard to beat a creamy make-ahead pasta salad in Spring or Summer!

Pasta Salads are so versatile that I can always find ways of making various versions of the same recipe, depending on what I have in my fridge at the time (which is great for those veggies you might not get to in time).

Check out my 30 Pasta Salad Recipes if you don’t believe me 😉

The combination of bacon, pasta, and cheese in the creamy ranch dressing is deliciously comforting, but it’s great because it’s also packed with veggies!

It’s a great option for making ahead lunches during the week, as it will last up to 4 days in the fridge.

We also love it for a lighter dinner during the summer or as a side dish with our summer BBQs!

If you love this recipe, you’ll also love my Chicken Caesar Pasta Salad, Chicken Bacon Ranch Pasta, my Creamy Ranch Bowtie Pasta Salad Recipe, and this BBQ Chicken Pasta Salad with Tomatoes, Zucchini & Corn!

Ingredients Needed:

• Pasta: I’ve used gemelli pasta here, but you can use any kind of pasta you like. See the Variations for notes on using other pasta.
• Bacon: thick-cut bacon works well in this recipe to add smokiness and delicious crispy crunch, but any kind of bacon will work great. Don’t throw out that fat!
• Vegetables: use cherry or grape tomatoes, or on the vine if you can get them, as well as cucumbers, broccoli florets, and carrots for this salad. Feel free to mix up the veggies according to your tastes!
• Cheese: sharp cheddar cheese adds a strong cheesy flavor, but you can use your favorite cheese. I like to cube it because shredded tends to clump together.
• Ranch Dressing: creamy ranch dressing will bring some great herby flavors to this salad. Use your favorite brand from the grocery store, or make it yourself.
• Mayonnaise: we’ll add mayo to the ranch dressing to make it extra creamy.
• Salt & Pepper: use kosher salt and black pepper to enhance the flavors of the dressing.

How to Make Bacon Ranch Pasta Salad

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Cook the pasta: Follow package directions, and cook pasta until al dente. Cool pasta and set it aside.
2. Make sauce: Stir together the ranch dressing, mayonnaise, bacon fat, salt, and pepper.
3. Assemble pasta salad: Pour the sauce into the bowl of pasta. Add the tomatoes, cucumbers, broccoli, and carrots.
4. Add toppings: Then add the crispy bacon bits and cheese, and stir until just combined. Chill before serving.

Bacon Ranch Pasta Salad FAQs

Tips and Notes

• Chill before serving. You can serve this pasta salad straight away, but for best results, chill the salad for about 2-3 hours once it has been assembled. As it chills, it will set up a bit, and the flavors will meld together too.
• Bacon Fat. I’ve used reserved bacon fat to flavor the dressing, but you can leave it out if you forgot to save it or used packaged bacon bits. It does add incredible flavor though!
• Garnishes. You can add pretty much anything you normally would into a salad or pasta dish to bring more flavor or substance to this dish. Add chopped green onions, fresh cilantro, or a squeeze of fresh lemon juice for extra pops of flavor!
• Leftovers. This is a great recipe for using up meat leftovers, just add it to the dish for extra protein. Shredded chicken would be a great add-in, as would baked ham like that from my Easy Spiral Ham recipe!

Bacon Ranch Pasta Salad Variations

• Change the Pasta: you can use any shape of pasta you like here, but I generally recommend short pasta cuts for pasta salad. Gemelli pasta is flat so you can pack a lot into a cup. If you are using curly pasta like rotini or fusilli, I recommend increasing the amount of pasta to 5 cups. 
• Bacon: you can use any kind of bacon you like! With thin-cut, you’ll need to use a little more. Remember to reserve the fat after removing the bacon because it will help to flavor our dressing!
• Mayonnaise: you can use low-fat or fuller-fat mayo, or even natural plain greek yogurt if you prefer.
• Vegetables: use fresh veggies for the best flavor, and add in any vegetables that your family enjoys! Some great add-in options would be red onion, black olives, green peas, orange bell pepper, or red bell pepper.
• Dressing: To keep things simple I doctored some store-bought ranch dressing. If you prefer, you can use a homemade ranch dressing made with ranch dressing mix (just follow the directions on the package, adding mayo and sour cream) or add additional ranch seasoning (or onion powder and garlic powder) for more flavor if desired.

Serving Suggestions

This creamy Bacon Ranch Pasta Salad is always such a crowd pleaser. Serve it as a side dish or main dish along with Corn on the Cob, Maple Bacon Baked Beans, my Homemade Coleslaw, or another of my Best BBQ Sides for Summer!

We always love having some bread on the dinner table too. Try my No Knead Artisan Bread, this Cheesy Garlic Bread, or my Brioche Bun Recipe for a delicious bread side.

More Pasta Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

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Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad is the perfect side dish for your summer barbecues, but it's also great as a filling lunch or lighter dinner! Packed with fresh, herby, and smoky bacon flavors, this dish is so moreish AND so easy to make!

Course Main Course, Salad

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 401cal

Author Ashley Fehr

Ingredients

• 4 cups short pasta (about 375 grams) gemelli pasta pictured*
• 4 slices thick-cut bacon (or 6 slices regular cut) chopped
• 1 cup cherry or grape tomatoes (halved)
• ¾ cup sliced cucumbers (70g)
• ¾ cup broccoli florets (50g)
• ¾ cup carrot matchsticks
• ½ cup cheddar cheese cubes (60g)
• ⅔ cup ranch dressing
• 2 tablespoons mayonnaise
• 2 tablespoons reserved bacon fat (or canola oil, olive oil, or other)
• ½ teaspoon salt
• ¼ teaspoon freshly cracked black pepper

US Customary – Metric

Instructions

• Boil a large pot of lightly salted water, and cook pasta until al dente according to package directions. Drain the pasta.
• Cool the pasta and set it aside. To cool pasta quickly, pour it into a large colander and run it under cold water. Pour cooled pasta into a large mixing bowl.
• Meanwhile, in a medium skillet, cook bacon over medium-high heat until crisp and browned. Remove from pan, reserving bacon fat, and drain on some paper towels.
• Stir together the ranch dressing, mayonnaise, 2 tablespoons bacon fat, salt, and pepper, and pour over the pasta. Add crisped bacon, tomatoes, cucumbers, broccoli, carrots, and cheese and stir just to combine.
• Cover and refrigerate until completely chilled, at least 2-3 hours. Serve cold.

Notes

Storage

• Store: This recipe can be prepped ahead and stored in the refrigerator for up to 4 days. If it seems dry, simply add a splash of water or a bit of ranch dressing before serving.

Nutrition

Calories: 401cal | Carbohydrates: 43g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 423mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1847IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 1mg

The post Bacon Ranch Pasta Salad appeared first on The Recipe Rebel.

This Broccoli Cheddar soup is the perfect easy dinner for soup season! Packed with hearty vegetables, cheddar cheese, herbs and seasonings, as well as a combination of milk and cream, this soup is creamy, hearty, and oh so comforting!

This is the best broccoli cheese soup recipe I have come across, and I have tried a few!

You don’t need any fancy kitchen gadgets for this one, just a dutch oven or large pot, and your stovetop.

It’s made with simple ingredients, and only takes 30 minutes to make, so it ticks all of my boxes.

Broccoli and cheese are perfect together for making comfort food that also counts as healthy eating. The classic flavor combination is always a hit!

We love broccoli and cheese in comforting dishes like my Broccoli Cheddar Twice Baked Potatoes, this Broccoli Casserole, and, of course, my Chicken Broccoli Alfredo dish.

One of my husband’s favorite dishes is this Layered Broccoli Salad which is loaded with fresh veggies, dried cranberries, bacon, walnuts, and, of course, cheddar cheese too!

This cheddar broccoli soup is perfect for any time of year. For more comforting soups try my Ham and Potato Soup, this Sausage Potato Soup with Kale, and my Easy Minestrone Soup.

And don’t forget a side of Homemade Breadsticks for dunking! 😉

Ingredients Needed:

• Vegetables: use chopped onion and carrots for a great savory flavor, and whole fresh broccoli florets for a burst of flavor, color, and nutrients!
• Butter: unsalted butter will be fine here, as you will add salt to taste. If you use salted butter you may not need to add as much salt as specified later on.
• Seasoning: fresh garlic cloves that you have minced yourself, as well as Italian seasoning, kosher salt, freshly ground black pepper, and ground mustard blend together so well to pack a flavorful punch in this broccoli soup.
• Flour: all-purpose flour will thicken the soup. You can use a Gluten Free alternative if you wish, but the amount you need may vary.
• Broth: I use a low-sodium vegetable broth in this soup as I can better control the saltiness this way. Use vegetable stock in a pinch, or chicken broth or chicken stock for a slightly different flavor.
• Milk and Cream: whole milk and heavy cream will give the creamy texture and flavor, or you can use evaporated milk in place of both.
• Cheese: we use shredded sharp cheddar cheese for a strong cheesy flavor. You can use other cheeses as well if you wish.

How to Make Broccoli Cheddar Soup

This homemade broccoli cheddar soup is quick and easy to make. Full instructions are included in the recipe card below.

1. Sauté: Sauté the onion and carrots in a large pot.
2. Add seasonings: Next, add garlic, Italian seasoning, salt, mustard, and pepper — toasting the herbs wakes up their flavor before adding the rest!
3. Add flour: Stir in flour until no white remains.
4. Add other ingredients: Add vegetable broth, milk, and cream. Stir while cooking, then add broccoli.
5. Add cheese and stir until melted
6. Serve!

Broccoli Cheddar Soup FAQs

Tips and Notes

• This soup will thicken. Soup tends to thicken as it cools. You may need to add in some extra broth if the soup is too thick before serving, or after reheating it from being in the fridge.
• Use fresh veggies. Pre-chopped vegetables tend to dry out, so use freshly chopped vegetables for the best flavor.
• Shred your own cheese. Pre-shredded cheese often has a floury coating on it which can affect the taste. It’s best to get a block of cheese that you can shred yourself.
• Texture. If you prefer a smoother texture, use an immersion blender to blend the soup as it is nearing the end of the cooking time.
• Broccoli stalks. If you have broccoli stalks that you need to use, you can cook and blend them into this soup. Blend them when they have softened, you can cook them separately if you wish to have whole broccoli florets in the soup as well.

Broccoli Cheddar Soup Variations

• Change the veg. You can add some seasonal vegetables or your favorite vegetables to this soup. Save this recipe for use with vegetable leftovers, or if you have an abundance of broccoli. Fill it out with some potatoes, or add some bell peppers for sweetness, color, and added nutrients.
• Spice it up. Adding red pepper flakes, chili powder, chopped jalapenos, or hot sauce to your soup is a great way to add some heat.
• Cheese. Top your soup with some parmesan or mozzarella cheese. Use your own cheese choice for the soup itself, like Monterey Jack or a Mexican cheese mix for a slight kick.

• Protein. Add some protein to your soup by mixing in some shredded chicken or crumbled crispy bacon.

Serving Suggestions

While this vegetable soup is hearty and filling, it will also go well with some sides to make it a fuller meal. Bread is always a great side dish, or you can serve the soup in a bread bowl for an extra special presentation!

From crusty bread to soft rolls, you can’t go wrong! Try these amazing Homemade Crescent Rolls, my No Knead Artisan Bread, these Homemade Garlic Herb Dinner Rolls, or these yummy Homemade Breadsticks.

More Delicious Soup Recipes to Try

Dinner

Slow Cooker Garlic Parmesan Chicken Stew + Video

Dinner

The BEST White Chicken Chili recipe

Dinner

Instant Pot Potato Soup Recipe

Soup

White Lasagna Soup

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Broccoli Cheddar Soup

This Broccoli Cheddar soup is the perfect easy dinner for soup season! Packed with hearty vegetables, cheddar cheese, herbs and seasonings, as well as a combination of milk and cream, this soup is creamy, hearty, and oh so comforting!

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 401cal

Author Ashley Fehr

Ingredients

• ¼ cup butter
• 1 onion chopped
• 1 carrot finely chopped
• 3 garlic cloves minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon ground mustard
• ¼ teaspoon black pepper
• 3 tablespoons flour
• 2 cups vegetable broth
• 1 cup milk evaporated milk can be subbed for milk and cream
• 1 cup cream
• 4 cups of broccoli florets* about 250 grams
• 3 cups cheddar cheese shredded about 180 grams

US Customary – Metric

Instructions

• In a large pot or dutch oven, melt the butter over medium-high heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes.
• Add garlic, Italian seasoning, salt, mustard, and pepper. Cook to toast spices for 1 minute.
• Stir in flour and cook for 1 minute.
• Add vegetable broth, milk, and cream. Cook and stir until it begins to thicken.
• Add broccoli to soup, reduce to medium-low heat, and simmer until tender (approximately 10 minutes).
• Add shredded cheese and stir until the soup is smooth. Serve.

Video

Notes

*The measurements in this recipe are very easily customized. Feel free to add in more broccoli or cheese if you prefer a thicker soup.

Storage:

• Store: Cover with plastic wrap, or transfer it to an airtight container and put it in the fridge for up to 5 days. Reheat on the stove top or microwave with some extra water or milk if it has thickened.
• Freeze: Store in Ziploc bags or a freezer-safe container in the freezer for up to 3 months. Defrost overnight in the fridge before reheating. Add milk or cream to the reheated soup if needed.

 

 

Nutrition

Serving: 258grams | Calories: 401cal | Carbohydrates: 16g | Protein: 18g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1194mg | Potassium: 375mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3169IU | Vitamin C: 57mg | Calcium: 497mg | Iron: 1mg

The post Broccoli Cheddar Soup appeared first on The Recipe Rebel.

This Broccoli Casserole is the perfect comforting side dish. Tender broccoli is tossed in a creamy cheese sauce, topped with crushed cheese crackers, and baked until melty and crispy.

Can we all just agree that broccoli and cheese are the perfect combination? I mean, Broccoli is delicious in Mac and Cheese, in Chicken Broccoli Alfredo, or just drenched in Homemade Cheese Sauce.

Well, this Broccoli Casserole is one of my favorite ways to enjoy broccoli and cheese. This side dish is the ultimate comfort food. It’s rich, creamy, loaded with flavor, and so versatile.

Bonus: you can make it with fresh or frozen broccoli and it takes just 10 minutes to prep!

Got extra broccoli? Try this Broccoli Cheddar Soup next!

Ingredients Needed:

• Broccoli: I prefer to use just florets because I prefer the texture. If you want to use the stems as well, feel free.
• Butter: I use salted butter. If you use unsalted, you may want to add more salt yourself.
• Aromatics: we’re creating a flavor base with diced onion and minced garlic.
• Seasonings: a simple blend of Italian seasoning, salt, and black pepper is all the Broccoli Casserole needs for delicious flavor.
• All-Purpose Flour: helps thicken the cheese sauce.
• Milk: use any kind of milk you have on hand. The higher the fat content, the richer the flavor.
• Cheese: I love the flavor that shredded cheddar adds, but feel free to use other types of cheese.
• Crackers: we’re topping our casserole off with crushed cheese crackers.

How to Make Broccoli Cheese Casserole

This simple side dish takes a quick 10 minutes to prep!

1. Cook the broccoli: Bring a large pot of salted water to a boil, then add in the broccoli. Cook until tender and drain well. Add the broccoli to a lightly greased baking dish.
2. Sauté the aromatics and seasonings: In a skillet, melt butter. Add onion and cook until translucent, then stir in garlic and seasonings. Cook for another minute.
3. Make the cheese sauce: Add the flour into the onion and garlic mixture and stir until no white remains. Pour in the milk, cook until thickened, then add in 2 cups of cheese.
4. Assemble the casserole: Pour the cheese sauce over the broccoli in the baking dish, then top it off with ½ cup of cheese and crushed crackers. Bake the casserole at 400ºF until hot and bubbly, then serve and enjoy.

Broccoli Casserole FAQs

Variations

• Swap the topping. Feel free to swap the crushed cheese crackers out for Ritz crackers, club crackers, breadcrumbs, or even potato chips.
• Add other veggies. Add frozen mixed veggies or any pre-cooked veggie you like to bulk your casserole up a bit.
• Make it a meal. This Broccoli Casserole makes an excellent side dish, but you can totally make it into more a meal by adding cooked shredded chicken or turkey, cooked rice or quinoa,

Serving Suggestions

Broccoli Casserole is a super versatile side dish, so pair it with any of your favorite entrees!

I love it next to Grilled Chicken Thighs, Sheet Pan Mini Meatloaf and Roasted Potatoes, Baked Pork Chops, Buttered Noodles, you name it.

More Easy Casserole Recipes You’ll Love

Side Dishes

Hashbrown Casserole

Side Dishes

Cheesy Potato Casserole

Dinner

Twice Baked Potato Casserole with Ham + VIDEO

Dinner

BBQ Chili Cheese Biscuit Casserole

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Broccoli Casserole

This Broccoli Casserole is the perfect comforting side dish. Tender broccoli is tossed in a creamy cheese sauce, topped with crushed cheese crackers, and baked until melty and crispy.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 313cal

Author Ashley Fehr

Ingredients

• 1½ lbs fresh broccoli florets (about 4 medium heads)
• 3 tablespoons salted butter
• ½ medium onion (finely diced)
• 4 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 3 tablespoons all purpose flour
• 2½ cups milk
• 2½ cups shredded cheddar cheese (divided)
• 1 cup crushed cheese crackers (about 60 grams)

US Customary – Metric

Instructions

• Bring a large pot of salted water to a boil and add the broccoli. Cook for 2-3 minutes (less if you like more texture, more if you like them softer).
• Drain broccoli well (you may want to lay them on paper towel to absorb some moisture) and add to a lightly greased 9×13" baking dish.
• Preheat oven to 400 degrees F.

Make the cheese sauce:

• In a large skillet, heat butter over medium heat.
• Add onion and cook until translucent.
• Stir in garlic, Italian seasoning, salt and pepper and cook 1 minute.
• Add flour and stir until no white remains.
• Whisk in milk until smooth. Continue cooking and whisking until thickened, about 4-5 minutes.
• Stir in 2 cups cheese and pour over broccoli in pan. Stir to coat.
• Top with remaining ½ cup shredded cheese and crushed cheese crackers.
• Bake at 400 degrees F for 20 minutes or until hot and bubbly. Serve.

Video

Notes

Tips:

• To make ahead: you can prep this recipe up to the point of baking, cover and refrigerate up to 4 days before baking. Keep in mind that heating a cold casserole will take slightly longer in the oven.

Substitutions:

• You can use any kind of milk you like or even cream — a higher fat dairy will have a richer flavor, but all work great. 
• You can swap the cheddar cheese for any kind you like, or a variety!
• You can swap the crushed crackers for Panko bread crumbs if you prefer.
• You can use frozen broccoli — simply ensure it is not stuck together, then stir together with the sauce and bake as usual.

Nutrition

Serving: 220grams | Calories: 313cal | Carbohydrates: 33g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 699mg | Potassium: 433mg | Fiber: 4g | Sugar: 6g | Vitamin A: 883IU | Vitamin C: 77mg | Calcium: 329mg | Iron: 1mg

The post Broccoli Casserole appeared first on The Recipe Rebel.

This Chicken Broccoli Alfredo is the perfect easy pasta dinner! Tender Cavatappi pasta and cooked broccoli are tossed in a rich and cheesy cream sauce, then topped with juicy slices of chicken.

You all know how much we love anything alfredo here.

This Chicken Alfredo Pizza, Chicken Alfredo Bake, Chicken Alfredo Dip, and these Chicken Alfredo Quesadillas are already favorites, and this Chicken Broccoli Alfredo is quickly becoming one!

Throwing broccoli into the mix makes this Chicken Broccoli Alfredo is the perfect complete meal. It’s made with tender Cavatappi pasta (but you can use any kind!), broccoli florets, and juicy chicken all tossed in a simple, rich, and creamy Alfredo sauce!

We love to round out our meal with homemade Garlic Bread or Homemade Breadsticks — who needs takeout?

Got extra broccoli? Try this Broccoli Cheddar Soup next!

Ingredients Needed:

• Pasta: I used Cavatappi, but any pasta shape will work.
• Broccoli: you’ll need 2 cups of cooked broccoli florets. You can start with fresh or frozen and cook it briefly with the pasta, but you can also roast it in the oven, or even cook it in the air fryer if you like more crispy edges.
• Oil: any cooking oil with a neutral flavor will work to brown the chicken.
• Salt and Pepper: we’re keeping the chicken seasoning simple with just a little salt and pepper.
• Chicken: use boneless and skinless, thinly sliced chicken breast. Boneless chicken thighs also work! To make it easier, whip up a batch of Shredded Chicken early in the week to get a head start on easy dinners.
• Garlic: I like to use freshly minced garlic for the best flavor.
• Seasonings: Italian seasoning, salt, black pepper, red pepper flakes
• Chicken Broth: I use low sodium chicken broth so I can control the saltiness of the sauce. If you use regular chicken broth, you may want to adjust the salt you add yourself.
• Heavy Whipping Cream: you can use a lighter cream, but the sauce won’t be as thick or flavorful.
• Cornstarch and Water: if needed, you can whisk together cornstarch and water to make a slurry which helps thicken the sauce.
• Parmesan: be sure to use freshly shredded parmesan for the best texture.

How to Make Chicken Broccoli Alfredo

This Chicken Alfredo recipe takes just over 30 minutes to make!

1. Cook the pasta: Cook the pasta according to package instructions in a large pot of salted, boiling water. Add the broccoli for the last 2 minutes. Once cooked, reserve 1 cup of pasta water and drain.
2. Brown the chicken: Heat oil in a skillet and season the chicken with salt and pepper. Cook on both sides until browned and cooked through. Remove from the skillet.
3. Make the sauce: To the same pan, add garlic, Italian seasoning, salt, pepper, and pepper flakes. Cook for 1 minutes, then stir in the chicken broth followed by the cream. Cook until thickened, adding the cornstarch slurry if needed.
4. Combine and serve: Add in cooked pasta, broccoli, chicken, and parmesan. Use the reserved pasta water to thin the sauce enough for it to coat the pasta, then serve and enjoy!

Chicken Broccoli Alfredo FAQs

Tips and Notes for Chicken Alfredo

• Cook the pasta al dente. Pasta with a little more bite holds up nicely in the creamy sauce.
• Reserve the pasta water. Don’t forget to save 1 cup of the pasta water after cooking to use in the Alfredo sauce. If you do happen to forget to reserve it, you can use extra broth or cream instead.
• Thinly slice the chicken. Make sure you slice the chicken breasts pretty thinly before cooking so they cook quickly. They should take just 3-4 minutes per side!
• Shred your own parmesan. Pre-shredded parmesan contains an anti-caking agent that can result in a grainy texture. Shred your own cheese for the best texture!

Variations

• Add more veggies. Broccoli isn’t the only vegetable that tastes incredible in Alfredo pasta. Try adding cauliflower, mushrooms, onions, bell peppers, spinach, peas, tomatoes, asparagus, you name it.
• Use another meat. Swap the chicken out for cooked turkey, pork, or even shrimp! These Turkey Meatballs would be a great addition.
• Make it vegetarian. You can easily make this into a vegetarian dinner. Simply leave out the chicken and swap the chicken broth for veggie broth.
• Lighten it up. Make your meal a little lighter by using half-and-half or milk in place of the heavy cream. Keep in mind this will make your sauce less thick and flavorful. It will still be good though!
• Make it in the instant pot. Check out my Instant Pot Chicken Alfredo Pasta instead!

More Creamy Pasta Recipes

Dinner

Garlic Parmesan Orzo Pasta recipe

Dinner

Creamy Tomato Rigatoni Pasta

Dinner

Chicken Pesto Pasta

Dinner

Chicken Bacon Ranch Pasta

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Chicken Broccoli Alfredo

This Chicken Broccoli Alfredo is the perfect easy pasta dinner! Tender Cavatappi pasta and cooked broccoli are tossed in a rich and cheesy cream sauce, then topped with juicy slices of chicken.

Course Main Course

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 698cal

Author Ashley Fehr

Ingredients

• 225 grams pasta of any kind* (8 ounces)
• 2 cups broccoli florets
• 2 tablespoons oil
• salt and pepper
• 2 boneless, skinless, chicken breasts (about 1 lb) — thinly sliced
• 1 tablespoon freshly minced garlic
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ⅛-¼ teaspoon red pepper flakes (depending on your spice preference)
• ¾ cup low sodium chicken broth
• 1½ cups heavy whipping cream**
• 1 tablespoon corn starch
• 1 tablespoon water
• ¼ cup freshly shredded Parmesan cheese

US Customary – Metric

Instructions

• Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions. Add broccoli in last 2 minutes of the cook time. Reserve 1 cup pasta water, drain and set aside.
• Meanwhile, heat a large skillet over medium-high heat. Add oil.
• Season chicken with salt and pepper and cook in skillet for about 3-4 minutes per side, until browned and cooked through. Remove from the skillet and keep warm (optional: you can also leave the chicken in the pan!).
• Add the garlic, Italian seasoning, salt, pepper and pepper flakes and cook 1 minute. Add the chicken broth and scrape the bottom of the pan to remove any browned bits.
• Stir in the cream, and cook and stir over medium heat until thickened, about 4-5 minutes. If desired, whisk together corn starch and water and stir in to thicken further.
• Stir in the cooked pasta, broccoli, chicken and Parmesan. If needed, use reserved pasta water to thin the sauce to coat the pasta (if you forgot to reserve pasta water, just use additional broth or cream).
• Serve.

Video

Notes

*I used Cavatappi and it was roughly 2 ⅓ cups

**You can use a lighter cream but the sauce won’t be as thick or flavorful.

Leftovers:

Leftover Chicken Broccoli Alfredo will last in an airtight container in the fridge for 3-4 days. You can also freeze the chicken Alfredo for up to 3 months, but the texture of the cream sauce and the pasta will be affected. To enjoy again, thaw overnight in the fridge if frozen, then warm in the microwave or on the stove with a splash of cream or broth to thin.

Variations:

• Add more veggies. Broccoli isn’t the only vegetable that tastes incredible in Alfredo pasta. Try adding cauliflower, mushrooms, onions, bell peppers, spinach, peas, tomatoes, asparagus, you name it.
• Use another meat. Swap the chicken out for cooked turkey, pork, or even shrimp! These Turkey Meatballs or leftover Crockpot Shredded Chicken would be a great addition.
• Make it vegetarian. You can easily make this into a vegetarian dinner. Simply leave out the chicken and swap the chicken broth for veggie broth.
• Lighten it up. Make your meal a little lighter by using half-and-half or milk in place of the heavy cream. Keep in mind this will make your sauce a little thinner and less rich.

Nutrition

Serving: 358grams | Calories: 698cal | Carbohydrates: 50g | Protein: 26g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 229mg | Potassium: 609mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1704IU | Vitamin C: 43mg | Calcium: 172mg | Iron: 2mg

The post Chicken Broccoli Alfredo appeared first on The Recipe Rebel.

This Air Fryer Broccoli is quick, easy, and delicious. It’s a 7-ingredient recipe for perfectly crisp-tender broccoli. Serve as a healthy snack or as a side dish with your favorite entree!

Have you ever had perfect roasted broccoli? I’ll be honest, I thought I had until I tried making broccoli in the air fryer.

This recipe is about as simple as it gets with broccoli, a little bit of oil, parmesan, and a couple of seasonings but the result is deliciously flavorful and perfectly tender yet crispy broccoli. I don’t think I will ever cook broccoli any other way again!

We love serving this broccoli with a big plate of Chicken Fettuccine Alfredo or Air Fryer Steak and a crispy Baked Potato! You could even just serve it with a bowl of Homemade Cheese Sauce and call it dinner 😉

Looking for more ways to use your air fryer? Check out these Air Fryer Green Beans, 15 Air Fryer Recipes for Beginners or 50 Best Air Fryer Recipes!

Air Fryer Broccoli Ingredients:

This Air Fryer Broccoli is made up of super simple ingredients. My guess is you’ve got most of these already in your kitchen!

• Broccoli Florets: be sure to chop the broccoli evenly in size — if you have smaller pieces they may burn, and larger pieces may not be tender.
• Oil: I use canola oil since it has a very neutral flavor but other types of oil will work as well.
• Parmesan Cheese: use freshly grated parmesan for the best texture. You can omit the cheese to make this recipe dairy free.
• Seasonings: I use a simple blend of garlic powder, salt, and pepper. This adds great flavor but keeps this side dish versatile — it goes with anything!
• Water: you’ll add a splash of water to the inside of the air fryer to prevent burning. You can omit the water for crispier broccoli, but you may find they take longer to cook and the edges burn.

How to Make Broccoli in the Air Fryer

This simple yet delicious side dish takes a total of just 12 minutes to throw together.

1. Prep the broccoli: Cut the broccoli into equal-sized pieces, then toss with oil, parmesan, garlic powder, salt, and pepper.
2. Prep the air fryer: Preheat the air fryer to 400ºF. Open the air fryer and add in water, then brush the air fryer basket with oil or non-aerosol cooking spray.
3. Cook and serve: Add the air fryer into the basket in a singe layer, then cook for 4-5 minutes. Flip and cook for another 2-3 minutes, then serve and enjoy.

How Long Should I Put Broccoli in the Air Fryer?

This depends on how well-done you like your broccoli. I air fry the broccoli for an initial 4-5 minutes, flip it, then air fry for another 2-3 minutes and it comes out perfectly crisp-tender.

If you like the broccoli with more crunch, cook for less time. If you like it extra crispy, add an extra minute or two.

Air Fryer Broccoli FAQs

Tips and tricks

• Preheat the air fryer. If the air fryer is preheating while the broccoli is inside, the outsides will likely burn before the inside is cooked through.
• Cut evenly. I recommend cutting the florets about 1″ in size and similar in size so they cook fully and evenly.
• Add water. Adding a splash of water to the bottom of the air fryer helps create a little bit of steam to prevent burning.
• Spread in a single layer. If the broccoli florets are layered on top of one another, they won’t cook all the way around. I recommend cooking in a single layer and air frying in batches if need be.
• Play with seasonings. You can totally customize this air fryer broccoli depending on how you want to serve it. Toss with taco seasoning and serve with tacos, toss with teriyaki, sesame oil, or soy sauce and serve with your favorite Asian dishes, brighten it up with a squeeze of lemon juice, spice it up with Sriracha, chili powder, red pepper flakes, or cayenne. The seasoning possibilities are endless!

Serving Suggestions

This Air Fryer Broccoli is perfect with so many different entrees. Serve it next to your favorite pasta, soup, or an air fried protein! Try air fryer chicken breast, air fryer pork chops, air fryer salmon, or air fryer steak.

You can also use it to top an Air Fryer Baked Potato with some cheddar cheese and sour cream.

More Air Fryer Side Dishes

Air Fryer

Air Fryer Potato Wedges

Air Fryer

Air Fryer Potatoes

Air Fryer

Air Fryer Bacon

Side Dishes

Air Fryer Baked Potato

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Air Fryer Broccoli

This Air Fryer Broccoli is quick, easy, and delicious. It's a 7-ingredient recipe for perfectly crisp-tender broccoli. Serve as a healthy snack or as a side dish with your favorite entree!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 2 servings

Calories 111cal

Author Ashley Fehr

Ingredients

• 225 grams fresh broccoli florets (about ½ pound, cut into roughly equal pieces)
• 1 tablespoon canola oil
• 1 tablespoon freshly grated Parmesan cheese
• ¼ teaspoon garlic powder
• salt and pepper
• 2 tablespoons water

US Customary – Metric

Instructions

• Preheat air fryer to 400 degrees F.
• Cut broccoli into equal-sized pieces if they are not already.
• Toss broccoli with oil, then season with Parmesan, garlic powder, salt and pepper, tossing and pressing into the broccoli florets to season well.
• Open the air fryer and add the water (you can skip, but there is a risk that the broccoli ends will be burnt and the centers not cooked through).
• Brush the air fryer basket with oil or spray with non-aerosol non-stick spray and add the broccoli in a single layer.
• Cook for 4-5 minutes, then flip and continue cooking until desired doneness is reached, about 2-3 minutes more.
• Sprinkle with additional Parmesan cheese if desired and serve.

Notes

Tips:

• Preheat the air fryer. If the air fryer is preheating while the broccoli is inside, the outsides will likely burn before the inside is cooked through.
• Cut evenly. I recommend cutting the florets about 1″ in size and similar in size so they cook fully and evenly.
• Add water. Adding a splash of water to the bottom of the air fryer helps create a little bit of steam to prevent burning.
• Spread in a single layer. If the broccoli florets are layered on top of one another, they won’t cook all the way around. I recommend cooking in a single layer and air frying in batches if need be.

 

Storage:

Leftover cooked broccoli will last in an airtight container in the fridge for 2-3 days. To reheat, warm in the air fryer at 350ºF for 1-2 minutes. You can also warm in the microwave, but it won’t be as crisp.

Nutrition

Calories: 111cal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 78mg | Potassium: 362mg | Fiber: 3g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 100mg | Calcium: 83mg | Iron: 1mg

The post Air Fryer Broccoli appeared first on The Recipe Rebel.

This easy recipe for Broccoli Salad keeps for days in the fridge and will quickly become a family favorite. Made from crunchy broccoli florets, this salad is tossed with a sweet and tangy homemade broccoli salad dressing!

I’ve said it before and I’ll say it again: I always feel like summer has officially started when I make this recipe for Broccoli Salad for my family.

I know, I know, traditional summertime meals are generally cooked on the grill.

But for us, the warm weather calls for a cold summer salad in the fridge — one that can be pulled out at a moment’s notice and used as a way to round out multiple meals and complement whatever we’ve got grilling!

(Or eaten on its own, straight out of the salad bowl, for a crunchy midnight snack.)

This recipe for Broccoli Salad keeps for up to 4 days in the fridge — even once it’s been dressed. It has a creamy dressing that’s tangy and sweet (you might even recognize it from my Best Homemade Coleslaw Recipe, it’s the same dressing!)

Even if it’s been sitting for a couple of days, the broccoli in this salad stays crisp (it’s also tossed in with other ingredients like shredded cheddar cheese, crumbled bacon, and dried cranberries or raisins.)

This makes it a great fuss-free option to make ahead for barbecues, picnics, and cookouts — I’ve never met anyone who didn’t immediately fall in love with this salad!

Planning a picnic? Give my recipes for Creamy Ranch Bowtie Pasta Salad and BBQ Chicken Pasta Salad with Tomatoes, Zucchini, and Corn a try!

How to make this Broccoli Salad Recipe:

• Cut broccoli florets into uniform, bite-sized pieces using a small paring knife or some kitchen shears. If the broccoli has a thick stem, peel away the tough outer layer and cut the sweet inner stem into an even dice.
• Cook the bacon until the fat has completely rendered and it can be easily crumbled. The bacon can be cooked several hours ahead of time, refrigerated, and then crumbled once you’re ready to begin making the salad. In a pinch, you can even use bacon bits.
• Combine salad ingredients with broccoli salad dressing. Toss everything together and serve or keep refrigerated and serve within 4 days.

How to make this Broccoli Salad Dressing:

This broccoli salad dressing couldn’t be easier to make — it comes together in 5 minutes or less! You can store the salad dressing in the fridge, covered, for up to 2 weeks.

• Stir the salad dressing ingredients together and refrigerate until ready to use.
• I also like to make this dressing in a screw-top jar — all you need to do is give it a good shake and the salad dressing is ready to use!

Variations on this Broccoli Salad Recipe:

• Make use of pre-cut broccoli. To make this broccoli salad a super-easy endeavour use pre-cut, bagged broccoli florets. I always like to give the broccoli a good wash, even if the bag says it’s been pre-washed.
• Add some other crunchy vegetables to the mix. Sliced radishes, cauliflower, and celery all add plenty of crunch and will hold up in the fridge for up to 4 days.
• Substitute pancetta or thick-cut bacon for the regular bacon. Pancetta has a slightly gamey taste, so keep that in mind if you decide to make the substitution.
• Use any mild, shredded cheese in place of the cheddar. Shredded Monterey Jack, havarti, and gouda would all work well in this salad.
• Experiment with dried fruit. Out of dried cranberries or raisins? Golden sultanas and thinly sliced dried apricots are also tasty additions to this broccoli salad.
• Play around with different nuts and seeds. Sunflower seeds are my go-to crunchy ingredient whenever I make this salad, but I’ve also tried slivered almonds, walnuts, peanuts, and pumpkin seeds.
• Add a touch of heat. Depending on your family’s tolerance for spicy food, you can add a small amount of sriracha (or another favorite hot sauce) to the dressing for a hint of heat.
• Customize the dressing to your taste. If you like a tangier dressing add more acid — this recipe calls for cider vinegar but you can also use red wine vinegar or sherry vinegar for a more noticeable taste. If you prefer your broccoli salad dressing on the sweeter side you can add more sugar (or try replacing it with liquid honey!)

Recipes for the grill you’ll love:

These recipes for the grill pair perfectly with this broccoli salad recipe!

• Grilled Chicken Marinade
• Grilled Turkey Burgers
• Hawaiian Chicken Burgers with Grilled Pineapple
• Honey Garlic Salmon in Foil

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Broccoli Salad

This Broccoli Salad recipe is loaded with bacon, cheddar cheese, sunflower seeds, cranberries or raisins and topped with a simple 3 ingredient dressing! Lasts for days in the fridge!

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 248cal

Author Ashley Fehr

Ingredients

• 6 cups broccoli florets (about 3 heads)
• 3 thick slices bacon, cooked and crumbled
• 3/4 cup shredded cheddar cheese
• 1/2 cup dried cranberries or raisins
• 1/4 cup sunflower seeds

Dressing

• 2/3 cup mayonnaise
• 2 tablespoons granulated sugar
• 2 tablespoons cider vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

• Place broccoli, bacon, cheese, cranberries and sunflower seeds in large bowl.
• Stir together dressing and pour over salad in bowl.
• Stir to coat and serve or refrigerate up to four days.

Nutrition

Calories: 248cal | Carbohydrates: 12g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 296mg | Potassium: 224mg | Fiber: 2g | Sugar: 8g | Vitamin A: 435IU | Vitamin C: 49mg | Calcium: 91mg | Iron: 1mg

The post Easy Broccoli Salad appeared first on The Recipe Rebel.

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It’s that time of year, friends. Either the sun is shining or the rain is pouring, the grass is starting to green up and little shoots are making their way out of the ground. It’s one of the best times of the year after a long, cold winter!

It’s also grilling, bonfire and picnic season which means it’s time to bust out all the cold salad recipes like this Creamy Ranch Bowtie Pasta Salad! (See more Pasta Salad Recipes here or try this Tortellini Pasta Salad!)

I can tell already that this one is going to be on repeat for the next 4 months!

In this Bowtie Pasta Salad, I used my kids’ favorite dressing and veggies. Feel free to mix things up, and add in other things that better suit your tastes! The best thing about pasta salad is there really are no rules

Love ranch? You might also like this Chicken Bacon Ranch Pasta or this Bacon Ranch Pasta Salad!

For this recipe, I’m using Catelli’s medium bows, as they’re such a fun shape and the kids love them!

This recipe is so easy to throw together, and it’s one the kids can almost do by themselves. I just have to boil the pasta and chop the veggies, cheese and meat, and then they’re able to stir in the dressing (with a little help!) and toss everything together.

I like to cook the whole box of pasta because the leftovers last in the fridge for a few days and are perfect packed cold into the kids’ lunchboxes. Pasta is also an awesome, inexpensive way to stretch a little bit of meat and cheese, and it’s packed with some protein and fiber to keep the little ones going throughout the day.

To make this Bowtie Pasta Salad as budget-friendly as possible, be sure to check the grocery store to see what’s on sale or in season. Canned vegetables or frozen vegetables that have been thawed can be great, inexpensive ways to save on produce!

The local food bank is something that has been close to my heart for some time now, and I am thankful that Catelli is committed to raising awareness of Canada’s food crisis through their Feed the Hope campaign. Did you know that 1 in 5 Canadians have used a food bank in their life?

We like to bring the kids grocery shopping for the food bank every once-in-a-while. We talk to them about how important it is to help people in the community who aren’t as lucky as we are, while we load our cart up with the staples: pasta, pasta sauce, peanut butter, cereal, granola bars, canned soup and other pantry items that are nutritious and filling!

Helping to put food on every table is something that should be a concern for all of us, and something that is easy enough to do. Even when all you can spare is a box of pasta, can of soup or box of cereal, then you can help. There’s no reason not to!

How to Make Bowtie Pasta Salad:

• You can make this Bowtie Pasta Salad gluten-free by choosing one of Catelli’s gluten-free pastas.
• You can make this pasta salad dairy-free by using a dairy-free dressing such as Italian, or a dairy-free Ranch dressing (or homemade!).
• You can make this pasta vegetarian by simply leaving out the ham or swapping it with a can of white beans for extra protein.

*This post is generously sponsored by Catelli pasta — thank you for supporting the brands that help me bring you these recipes!

If you’re looking for more barbecue-worthy salads, check out this Creamy Fruit Salad with Homemade Vanilla Pudding Dressing, this Hawaiian Fruit Salad, or this BBQ Chicken Pasta Salad.

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Creamy Ranch Bowtie Pasta Salad

This Creamy Ranch Bowtie Pasta Salad is an easy summer side dish for your barbecue or cookout, or an easy dinner idea! The leftovers make a great cold lunch for school or work, and it keeps well in the fridge. Loaded with your favorite summer veggies and a creamy ranch dressing! 

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 372cal

Author Ashley Fehr

Ingredients

• 375g Catelli Medium Bows (about 5 cups)
• 3/4 cup cubed ham (100g)
• 3/4 cup sliced cucumbers (70g)
• 3/4 cup broccoli florets (50g)
• 1/2 cup cheddar cheese cubes (60g)
• 1 tomato halved, squeezed dry, and chopped
• 2/3 cup ranch dressing
• 2 tablespoons mayonnaise
• 2 tablespoons oil (canola or other)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• In a large pot of boiled, salted water, cook pasta until al dente according to package directions. Drain.
• To cool pasta quickly, pour into a large colander and run under cold water. Pour cooled pasta into a large bowl.
• Stir together the ranch dressing, mayonnaise, oil, salt and pepper and pour over pasta. Add ham, cucumbers, broccoli, cheese, and tomato and stir just to combine.
• Cover and refrigerate until completely chilled, at least 2-3 hours. Serve cold.

Notes

The oil is optional, and is only used to thin the dressing. You can also use water to thin as desired, or leave it on the thicker side.

Nutrition

Calories: 372cal | Carbohydrates: 38g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 648mg | Potassium: 204mg | Fiber: 2g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 10.8mg | Calcium: 74mg | Iron: 1mg

The post Creamy Ranch Bowtie Pasta Salad Recipe appeared first on The Recipe Rebel.

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*This post and video is sponsored by Burnbrae Farms. Thank you for supporting the brands that keep us fed!

So many of my favourite things are happening right here, you guys.

Make Ahead.

Freezer-Friendly.

Eggs.

Breakfast foods.

Cheese.

We are big fans of breakfast and brunch and brinner, and we’ll eat eggs for any and every meal of the day.

Since little Stella joined our family mid-November, I took the rest of the year off just to rest, connect with family and friends, and eat good food. I baked up a storm, and thoroughly enjoyed my stash of brownies and cookies and bars and cheesecake in the freezer right through the end of the year.

But now that January is here? I’m excited to get back on track. I’m working out again (it ain’t pretty, friends, but it’s happening), and we are back to (mostly!) healthy eating.

We eat a ton of eggs because they pack a ton of protein and other awesome things, plus they’re easy to cook up and the kids never complain about having to eat them.

These breakfast quesadillas? They’re going on the meal plan regularly.

We often use whole eggs, but these Naturegg Simply Egg Whites from Burnbrae Farms are great if you want a lighter option when you’re recovering from those post-holiday food comas. Not that I know anything about those…

I know some people wonder what exactly is in the carton or what is added to the eggs — and the answer is nothing! They are real, pasteurized egg whites that have been cracked and separated for you, making it even easier to choose healthy eats (and no waste!).

Find more healthy recipes for the New Year here.

Tips and Tricks for Making these Breakfast Quesadillas:

• I highly recommend using a whole grain tortilla for an extra boost of fiber and protein! It will give these quesadillas extra staying power and keep you going throughout your day.
• Feel free to mix up the filling! Add extra veggies, turkey sausage, or cheese, cheese, and more cheese. The options are endless!
• If you’re going to be waiting a few minutes before serving, I like to place the quesadillas on a paper towel lined plate to keep them from getting soggy. They will also hold together a little better if you give them a few minutes to rest!

To freeze these Breakfast Quesadillas!

• I recommend wrapping each quesadilla individually in plastic wrap, then placing together in a large freezer bag to freeze.
• To reheat, you can either thaw in the fridge overnight (in the plastic wrap) and crisp up in a hot pan in the morning, or you can microwave on low heat to thaw, then crisp in a pan.
• You can heat to eat in the microwave, but I love my quesadillas a little crispy on the outside, so a hot pan is best for that. If you want to heat in the microwave, I recommend unwrapping and placing on a paper towel lined paper to soak up any excess moisture.

Love quesadillas? Try these Chicken Quesadillas next!

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Make Ahead Breakfast Quesadillas 4 Ways + VIDEO

These Make Ahead Breakfast Quesadillas are the perfect healthy breakfast, lunch or dinner! They’re easy to make for your week’s meal prep, freezer friendly and totally customizable. A step by step recipe video shows you 4 different ways to make them: Broccoli Cheddar; Three Cheese Pesto; Roasted Red Pepper, Spinach and Parmesan; and Denver. 

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 445cal

Author Ashley Fehr

Ingredients

• 8 small whole wheat tortillas 6-6.5″ diameter
• 2 cups Naturegg Simply Egg Whites
• 1 teaspoon salt
• pinch of pepper

(1) Broccoli and Cheddar

• 2 tablespoons finely chopped broccoli
• 2 tablespoons shredded cheddar cheese

(2) Three Cheese Pesto

• 1 teaspoon basil pesto
• 1 tablespoon shredded cheddar cheese
• 1 tablespoon shredded mozzarella cheesew
• 1 tablespoon shredded Monterey Jack cheese

(3) Denver

• 3 tablespoons finely chopped cooked ham
• 1 tablespoon sliced green onion
• 2 tablespoons mozzarella

(4) Spinach, Roasted Red Pepper and Parmesan

• 1 tablespoon finely chopped spinach
• 1 tablespoon finely chopped roasted red peppers
• 2 tablespoons Parmesan cheese

Instructions

• Lightly spray a small skillet with non-stick spray. Add ½ cup Naturegg Simply Egg Whites, ¼ teaspoon salt and a pinch of pepper.
• Add remaining ingredients listed under each flavour except for the cheese (1. broccoli, 2. pesto, 3. ham and green onion, 4. spinach and roasted red peppers).
• Cook and stir constantly over medium heat until cooked but not completely dry. Remove from the heat.
• In a clean pan lightly sprayed with non stick spray, add one small tortilla. Sprinkle with half of the cheese, top with the egg mixture, and sprinkle with remaining cheese. Top with another small tortilla.
• Cook on medium heat until lightly golden brown, 2-3 minutes. Flip and cook until the other side is lightly golden brown, about 2-3 minutes.
• Remove from heat, slice and serve. Repeat with remaining 3 flavour variations as desired.

Video

Notes

½ cup Naturegg Simply Egg Whites equals approximately 4 egg whites.

Nutrition

Calories: 445cal | Carbohydrates: 48g | Protein: 29g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 1779mg | Potassium: 43mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1660IU | Vitamin C: 9.7mg | Calcium: 355mg | Iron: 4.3mg

The post Make Ahead Breakfast Quesadillas 4 Ways + VIDEO appeared first on The Recipe Rebel.

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There is pretty much nothing that makes me happier than adding another completely useful, delicious, easy and healthy meal to my recipe index here on The Recipe Rebel.

Even though I’ve been at this for almost 3 years (whaaaaaat?!?!), there are so many more things I have up my sleeve, so many more recipes I want to share. And so every time I add one more, especially when it is a family favorite like this one, I’m so happy to check it off my list.

I know this is no surprise to you, but I love a little sweet with my savory. Honey garlic, teriyaki, sweet and sour, pineapple dishes — these are some of my favorite dinner recipes! It seems like no one has any problem with their dinner when one is on the table (which is a breath of fresh air for this mom of a toddler and a preschooler).

But it’s also important to us that we focus on real food and get a good amount of veggies and protein (which is hard only for me, because I’m the picky one in our family!). I opted to use tomato paste instead of ketchup in the sauce so you can control the sugar, and the honey sweetens it naturally.

I have BIG love for my slow cooker, but my biggest issue with slow cooker recipes is that sometimes the flavors just seem so dull after cooking for such a long time, and if you’re cooking meat, I find the juices that run out end up diluting the sauce and spices and also mute the other flavors.

There are two things that I like to do when I’m using my slow cooker to hold in all that flavor you’re putting in: brown any meat before adding it to the slow cooker, and add something to spice it up at the end of the cooking time.

Both of these are totally optional, and even doing just one of them can make a big difference in the flavor! For this recipe, I opted to throw everything in the slow cooker, but save some of the sauce to thicken and drizzle over the chicken after cooking. It makes for super quick prep and only requires a little extra time at the end. You can definitely just skip and serve straight from the crockpot.

In the responses to my reader survey at the beginning of the year, I had a few requests to include possible substitutions to make some recipes more allergy friendly. Since this isn’t normally a concern of ours (aside from the odd gluten-free dessert I bake to serve to family), I’m not an expert in this area. However, I’m going to try to do a better job of labeling my recipes so they are easier to find for people who have these needs.

To make ahead:

• It’s super simple to throw everything in the slow cooker in the fridge the night before, and then just turn the slow cooker on in the morning. Just keep the extra sauce in a container to thicken before serving and you’re good to go!

This recipe is naturally:

• gluten-free
• dairy-free
• low fat

This post is generously sponsored by The Little Potato Company, and I have received compensation for my time in creating the recipe. As always, my opinions are my own.

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Slow Cooker Honey Garlic Chicken and Vegetables + RECIPE VIDEO

This Slow Cooker Honey Garlic Chicken and Vegetables is a new family favorite! It’s sweet and savory and a complete one pot meal with chicken breasts, potatoes, broccoli and carrots and a homemade honey garlic sauce! Includes how-to recipe video.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 4

Calories 456cal

Author Ashley Fehr

Ingredients

• 3/4 lb Little Potatoes, halved 340g
• 6 oz baby carrots or sliced carrots 170g
• 1 teaspoon canola oil
• 4 boneless skinless chicken breasts
• salt and pepper
• 2 tablespoons tomato paste
• 3 tablespoons cider vinegar
• 2/3 cup liquid honey
• 5 teaspoons minced garlic
• 5 tablespoons sodium reduced soy sauce
• 1 cup chicken broth
• 4 tablespoons corn starch
• 3/4 cup stringless snap peas chopped, if desired
• 3/4 cup broccoli florets

Instructions

• In a medium microwave-safe bowl, toss together potatoes, carrots and canola oil. Microwave on high for 7-9 minutes, until somewhat tender (about half-cooked — they will continue cooking in the slow cooker).
• Add chicken breasts to a 4-6qt slow cooker and top with potatoes and carrots. Season with salt and pepper.
• In a medium bowl, stir together tomato paste, vinegar, honey, garlic, soy sauce, chicken broth and corn starch. Pour half of the mixture over chicken and vegetables in the slow cooker. Keep the other half in the fridge.
• Cover slow cooker and cook for 3 hours on high (or about 6 hours on low). Add broccoli and snap peas to the slow cooker (don’t stir — they will steam), cover and cook for another 20-30 minutes on high or 45-60 minutes on low until tender-crisp and chicken is cooked through.
• Meanwhile, pour remaining sauce into a small pot and cook over medium heat, whisking often, until thickened. Serve chicken and vegetables with extra sauce.

Video

Notes

*Nutrition information is estimated and will depend on exact serving size, types and brands of products used. The information above is ¼ of all of the ingredients — considering you won’t consume all of the juices from the slow cooker, the actual numbers are considerably lower.

Nutrition

Calories: 456cal | Carbohydrates: 72g | Protein: 36g | Fat: 4g | Fiber: 3g | Sugar: 46g

The post Slow Cooker Honey Garlic Chicken and Vegetables appeared first on The Recipe Rebel.

So, I’m just gonna come right out and say it: I don’t love broccoli.

I know I’ve mentioned that before because, well, there’s this here Layered Broccoli Salad (which my husband deemed the best so I had to share!), but I just feel like I have to be completely honest with you.

And although my veggie-resistant self sees broccoli as the lowest of the low, my husband tells me it is actually quite enjoyable, and my 4 year old loves broccoli. Whenever we’re grocery shopping I ask her what kinds of veggies she wants to snack on for the week and broccoli is always at the top of the list! Next are carrots, tomatoes and, way down the line, cucumbers.

See, I know that broccoli and cheddar are just one of those awesome combinations, (I mean, cheddar with just about anything, right?!), so I was confident these would be a hit here, especially with the kids!

And I was right. The girls loved these, the husband loved these, and I love that I’m packing in 2 healthy veggies plus a good dose of calcium and a bit of protein into each little bite.

Another thing to love about these little twice baked potatoes? They are such a great make ahead appetizer or side dish! You can prep them all the way til the last bake, then just cover them up and keep in the fridge for a while, before baking them when you need them.

There’s nothing this mama loves more than being able to prep a dish completely when I can find 5 or 10 minutes without a child on each leg.

I made these twice baked potatoes with some Blushing Belles from The Little Potato Company, but really any of the Little Potatoes would work well — I just think the red skin is so pretty! The Terrific Trio would be another great way to add a fun pop of color to your holiday platter.

NOTES:

• These are perfect for a make ahead appetizer or side dish for the holidays! As I mentioned above, you can make do all the prep right up until the last bake, then just cover and refrigerate up to 24 hours before baking them the second time and serving to guests.
• I used cream, because I had some extra in the fridge, but you can use milk or whatever you have on hand! Buttermilk would also work, or sour cream.
• To steam broccoli quickly, place finely chopped broccoli in a microwave safe container (I use one with the little vent that pops open), and add 2-3 tablespoons of water. Put the lid on but pop the top, and cook on high for 1 minute. I didn’t have to drain any water — the broccoli had absorbed it or the steam escaped right through the vent.

*This post is sponsored by The Little Potato Company as part of my ambassadorship with them. Thank you for supporting brands that help me bring you more creamy, cheesy recipes!

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Broccoli Cheddar Twice Baked Potatoes

These Broccoli Cheddar Twice Baked Potatoes are bite-sized and make the perfect easy holiday appetizer! Plus, they’re easy to make ahead!

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 24

Calories 45cal

Author Ashley Fehr

Ingredients

• 12 Little Potatoes about ½ a 1.5lb bag
• 1/4 cup milk or cream
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 cup finely chopped steamed broccoli
• 3/4 cup shredded cheddar cheese

Instructions

• Place potatoes on a baking sheet and bake at 400 degrees F for 30 minutes or until tender. Cool until you’re able to handle them (I place mine in the fridge to speed this up!).
• Slice potatoes lengthwise and scoop out the flesh with a teaspoon, being careful to leave enough of the sides intact so that they are sturdy enough to fill.
• Mash potato flesh with a fork. Add milk, salt and garlic powder and mash until smooth.
• Stir in broccoli and ½ cup cheddar. Spoon into potato shells and press down gently to fill.
• Sprinkle with remaining ¼ cup cheese and bake at 400 degrees F for 10 minutes, until heated through and cheese has started to brown. Serve immediately.

Nutrition

Calories: 45cal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Cholesterol: 3mg | Sodium: 74mg | Potassium: 170mg | Vitamin A: 50IU | Vitamin C: 9.1mg | Calcium: 34mg | Iron: 0.3mg

The post Broccoli Cheddar Twice Baked Potatoes appeared first on The Recipe Rebel.