Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
• Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
• Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

The post Easy Taco Soup recipe appeared first on The Recipe Rebel.

Crockpot Pulled Pork is tender, flavorful as can be, and SO easy to make! This is a true set it and forget it recipe that always hits the spot. Apple juice, a mixture of bold seasonings and barbecue sauce make this fall-apart pulled pork irresistible.

Enjoy more easy slow cooker recipes like Crockpot Chicken Noodle Soup, Crockpot Meatloaf and Slow Cooker Pork Tenderloin with Glaze.

Crockpot pulled pork is about as easy as it gets! Simple ingredients, hassle-free steps, and amazing results every single time. This is the definition of foolproof!

I love tossing a serving of this slow cooker pulled pork on top of a homemade hamburger bun with coleslaw and some Homemade BBQ Sauce for a seriously good sandwich. However, it’s great a number of different ways – scroll down to the serving suggestions for more ideas.

No matter how you choose to enjoy this bbq pulled pork recipe, you’re going to be obsessed!

Why we love it:

• Family friendly – Everyone from great grandparents to little picky eaters loves this classic pulled pork recipe! It’s a great way to make sure everyone gets their fill of protein.
• Low stress – Dinner doesn’t need to stress you out, especially when you can just plug in the Crockpot and let it do all the work for you.
• Inexpensive – Yes! We love a good budget friendly recipe, especially when it’s as filling as this one. Spend a little and serve a lot – the best of both worlds.
• So tender and flavorful – It’s melt-in-your-mouth tender and shreds so easily! It’s got great flavor, thanks to a garlic herb rub that I use on my slow cooker pork loin recipe as well.

Crockpot Pulled Pork Ingredients:

• Pork loin: I always use a boneless pork loin or pork shoulder for pulled pork. A shoulder will have more fat, but I find that the leaner pork loin stays nice and juicy with this slow cooker preparation!
• Apple juice: Soda (like Dr. Pepper) also works if preferred.
• Bbq sauce: Feel free to go the extra mile with Homemade Dr Pepper BBQ Sauce!
• Seasonings: A medley of Italian seasoning, ground mustard, onion powder, garlic powder and black pepper is all you need to make this pulled pork recipe incredibly flavorful.

How to make Crockpot Pulled Pork

Ready, set it, forget it! This easy Crock pot pulled pork recipe is great for those busy days when you just don’t have time to fuss over dinner. Scroll to the bottom of this page for more detailed instructions.

• Place the pork loin in the Crockpot and cover with apple juice and seasonings.
• Cover and cook on low for 8-10 hours. Shred with two forks.

• Toss the bbq sauce and pork together.
• Keep the pulled pork warm in the Crockpot.

Variations and Substitutions

• Mix up the liquid: Try a can of soda — try Cranberry Ginger Ale, Sprite, Coca-Cola, Dr. Pepper or go totally in your own direction and try something new!
• Add buffalo: Try tossing it in buffalo sauce for a pork-y twist on buffalo chicken — great for game day sandwiches!
• Add honey garlic: Stir in some honey garlic sauce and serve with rice or noodles.

How to store Crock Pot Pulled Pork

Once it cools to room temperature, you can store leftover bbq pulled pork in an airtight container in the fridge for up to 3 days.

Add a splash of moisture (water, broth, juice, or sauce) and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Crockpot pulled pork?

Yes! It freezes perfectly for up to 3-4 months in a heavy duty freezer bag or freezer container. Don’t forget to date and label! It’s one of our favorite freezer meals!

What is the best cut of meat for crock pot pulled pork?

I always recommend using either boneless pork loin or pork shoulder for pulled pork! See my reasons for each down below.

The best meat for pulled pork really depends on your preferences: sometimes I prefer leaner, boneless cuts of meat (if I don’t want my pulled pork too fatty), and other times I reach for higher fat cuts for more juiciness.

Either way this slow cooker pulled pork recipe is going to be tender, juicy and delicious after a long, slow cooker!

Using Pork Loin for pulled pork:

It’s an easy-to-cook, fairly lean cut of meat so you don’t have to deal with any bones. This way, I get the most bang for my buck, I don’t have to do a lot of trimming, and it’s just plain delicious.

Pork loin also tends to go on sale often for a great price, and I will pick up a few to store in the freezer until a craving for this slow cooker pulled pork hits.

Since we are slow cooking our shredded pork, the loin stays moist during the long cook time.

Using Pork Shoulder for Crockpot Pulled Pork:

Pork shoulder also gives great results! The pork shoulder is high in fat which will make a very juicy pulled pork and it is another great option.

Pork shoulder is a great option for the slow cooker as well as oven and smoked preparations as the fat ensures it doesn’t dry out.

Serving suggestions:

Honestly, we usually eat this alone with some Brioche Buns and maybe some pickles and chips, but here are a few great side options that go well with pulled pork:

• Easy Potato Salad Recipe — a summer must have!
• Creamy Ranch Bowtie Pasta Salad Recipe — easy to prep ahead!
• No Mayo Garlic Herb Potato Salad — simple and delicious.

Don’t forget to serve with a tall glass of Easy Homemade Pink Lemonade or Strawberry Lemonade!

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The BEST Crock Pot Pulled Pork

This Crock Pot Pulled Pork recipe is so easy and so flavorful! It starts with a garlic herb rub and hangs out in the slow cooker until it’s fall apart tender. 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 16 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 4 lb boneless pork loin or pork shoulder (trimmed if desired)
• 1 cup apple juice (or soda)
• 1 tablespoon seasoning salt
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon dried mustard
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 2 cups barbecue sauce as desired

US Customary – Metric

Instructions

• Place pork loin in a 4-6 quart crock pot and pour in apple juice.
• Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.
• Cover and cook on low until fall apart tender — 8 to 10 hours. 
• Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.

Video

Notes

Ingredients and Substitutions:

Pork: I often use pork loin but it is leaner and will result in a leaner pulled pork. I don’t find that this is a problem because the slow cooker and juices keep the pork so moist that we don’t miss the extra fat. Pork shoulder is typically the best cut of meat for pulled pork because it is fatty, which makes it very tender when cooked. You choose which you prefer!

Apple juice: I love apples and pork, so this is my favorite liquid, but you can use broth, water or soda (Dr. Pepper or Root Beer are both delicious!).

Barbecue sauce: Choose your favorite barbecue sauce, or try my Homemade BBQ Sauce, this Easy Homemade Dr Pepper BBQ Sauce or this Homemade Dr Pepper BBQ Sauce.

Nutrition

Calories: 222cal | Carbohydrates: 17g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 859mg | Potassium: 532mg | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

The post The BEST Crock Pot Pulled Pork appeared first on The Recipe Rebel.

This Crockpot Shredded Chicken is easy, flavorful and a great way to meal prep for the week ahead! How to make slow cooker shredded chicken including tips, tricks and additional recipes.

Looking for more ways to cook shredded chicken? Try this Instant Pot Shredded Chicken, this stovetop Shredded Chicken or see my 30+ Shredded Chicken Recipes for more inspiration!

It was high time for this Crockpot Shredded Chicken to join my family of easy meal prep recipes. It’s one of my favorite recipes when we’re short on time!

I’ve realized how important it is to have a collection or super practical, easy recipes for kitchen basics that will make your life a hundred times easier through the week.

As moms and dads and adults who have a million things on our plates, recipes like this Slow Cooker Pulled Chicken, this easy Baked Chicken Breast, these Dump and Go Slow Cooker Recipes and these Easy Crockpot Meals are the best way to get dinner on the table.

Why we love this Slow Cooker Shredded Chicken:

• It’s versatile: Having this crockpot shredded chicken prepped is a lifesaver and is so easy to stir into soups, pasta, make quick sandwiches or, hey, even add to a boxed pasta mix when times are really crazy! 😉
• It’s great for making ahead: Easy meal prep makes these busy days much more manageable!
• It’s customizable: you can easily use your favorite seasonings blends or spices to jazz it up! Try taco seasoning, Creole, Cajun, or something else!

Ingredients needed:

• Chicken breasts: I prefer to use boneless skinless chicken breasts but you could also use boneless skinless chicken thighs if you prefer. If you would like to use bone-in chicken, you’ll want to add a couple hours to the cook time.
• Chicken broth: I always choose low sodium chicken broth so that I can add salt according to our tastes. If you are using a salted broth, you may want to reduce the amount of seasoning salt added.
• Seasoning salt: seasoning salt is one of my favorite all-purpose seasonings — it packs a lot of flavor in one bottle! If you don’t have any, you can add salt, paprika, garlic powder and onion powder.
• Italian seasoning: I love the herby flavor of Italian seasoning and I think it goes well with most flavors. Feel free to reduce or omit according to your tastes and your uses.
• Black pepper: adds a bit of heat to balance out the flavors.

How to make Crockpot Shredded Chicken:

Here are a few step by step photos to guide you! See the full recipe down in the recipe card.

1. Add chicken to the bottom of the crockpot (I use my 2.5 quart when I am making 4-6 chicken breasts, and my 4 or 6 quart slow cooker when making more than that).
2. Add broth and seasonings and give everything a stir.
3. Cover and cook on low until tender and cooked through (roughly 3-4 hours) — it may be cooked before it is fall apart tender, so don’t be afraid to let it cook for a couple extra hours on low so that it shreds easily.
4. Open lid and shred in the juices, or shred on a cutting board and add back to the juices after shredding.

Slow Cooker Shredded Chicken FAQs

Tips for making this easy Crockpot Shredded Chicken:

• Don’t overcook. I know it can be tempting to leave the chicken in for a long time as you would think it would end up more tender, but that’s not always the case. With slow cooker chicken recipes, you really want to be sure you hit the sweet spot between “just enough” and “dry and unappetizing”.
• Use boneless chicken breasts or boneless chicken thighs. Avoid having to deal with skin and bones to make this crockpot shredded chicken recipe super simple. Chicken thighs will have a little more fat (flavor!) and more moisture. Chicken breasts are leaner, but also don’t pack quite the same amount of flavor as thighs. You can use one or the other or a combination! I use chicken breasts because they always turn out incredibly moist and it’s easy to add flavor
• Know your slow cooker. When cooking 4 chicken breasts like this recipe calls for, I love using my 2.5 quart crockpot — it’s the perfect size and heats up quickly. If you’re doing more chicken than that, you’ll likely want to use a 4-6 quart crockpot. Note that if your crockpot is very full, it will take longer to heat and cook. The size affects the cooking time!
• Keep the seasoning simple. You don’t want to end up with a week’s worth of single-purpose chicken (unless you do, I guess!), so by keeping the seasoning on this slow cooker shredded chicken basic, you can use it in a multitude of ways. It doesn’t scream “Mexican!” or “Italian!” or “curry!”.

How to shred chicken:

I know a lot of people like to make easy shredded chicken with a hand mixer or stand mixer because it shreds quickly and easily.

This is a great way to do it, but honestly? I prefer a couple of forks.

It really doesn’t take that long, and I’m all about using the least amount of dishes as possible. I really dislike washing big pots and bowls so I avoid using extra at all costs! You pick the easiest way for you.

After simmering away low and slow, this slow cooker shredded chicken comes together (or rather, apart! Lol) with little effort. No need to pull out the big guns

Ways to use Shredded Chicken:

So now that we have all of this wonderful, flavorful, moist slow cooker shredded chicken, the real question is what to make with shredded chicken?

I love having a bunch on hand in the fridge because it is so versatile and makes meal planning so much easier to manage.

Here are some easy things to make with shredded chicken:

• Sandwiches or wraps or quesadillas (like these Italian Chicken Sandwiches or classic chicken salad)
• Add it to soups like this Minestrone Soup, Creamy Italian Slow Cooker Chicken Noodle Soup, or Instant Pot Chicken Tortellini Soup.
• Add it to casseroles like this Crockpot Chicken Spaghetti or White Chicken Lasagna.
• Use it to make Chicken Alfredo Pizza (we love using mini naan bread for a super quick lunch or dinner and the leftover pizzas are great for school lunch!)
• Use leftover shredded chicken to make nachos for dinner or game day!
• Add it to salads for a healthy, protein-packed lunch
• Check out my complete list of 30+ Shredded Chicken Recipes here.

Variations on this Crockpot Pulled Chicken:

This is an easy recipe to customize! Try one of these delicious recipes to make it your own:

• Skip the Italian seasoning and add 2-3 teaspoons taco seasoning and some mild salsa for shredded chicken tacos or taco salad! (Go crazy and add a can of green chiles if you like!)
• Stir in some barbecue sauce and make BBQ Chicken sandwiches
• Stir in some buffalo sauce and serve it over Air Fryer Baked Potatoes or with nachos

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Crockpot Shredded Chicken

This Crockpot Shredded Chicken is easy, flavorful and a great way to meal prep for the week ahead! How to make slow cooker shredded chicken including tips, tricks and additional recipes.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 servings

Calories 67cal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts (about 2 lb)
• ¾ cup low sodium chicken broth
• 1 teaspoon seasoning salt (I use Lawry’s)
• ¾ teaspoon Italian seasoning
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
• Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
• Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in). 
• Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.

Notes

*The cook time in this recipe has been adjusted to 3-4 hours on low from the previous 6-7. I find that a lower cook time is sufficient when using 4 chicken breasts in a smaller crockpot. If you have a larger crockpot, it is very full, or you have large chicken breasts, you may still need to cook for 4-6 hours on low. 

Ingredients and Substitutions:

• I recommend boneless, skinless chicken breasts or boneless, skinless chicken thighs for this recipe. You may be able to use bone-in chicken but it will take longer to cook.
• If you are using regular broth and not low sodium, you may want to reduce the added salt. 

Storage

• Leftovers can be refrigerated for up to 4 days in an airtight container.
• Leftovers can also be frozen in a freezer-safe bag or container for up to 6 months, although it will have the best taste and texture if used in the first 3-4 months.

Nutrition

Calories: 67cal | Protein: 12g | Fat: 1g | Cholesterol: 36mg | Sodium: 288mg | Potassium: 221mg | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 5mg | Iron: 0.3mg

The post Crockpot Shredded Chicken (Slow Cooker) appeared first on The Recipe Rebel.

Can’t get enough meatloaf? Try my Crockpot Meatloaf Recipe, my Easy Turkey Meatloaf or this Air Fryer Meatloaf next!

One pan dinner recipes are always my favorite! Why? Easier clean up, of course!

When these Mini Meatloaves and Vegetables are all said and done here, all you need to do is toss out the foil or parchment paper that lined the pan. (If you’re also a fan of sheet pan dinners, you’ll love my recipe for Sheet Pan Sausage and Potatoes!)

It also definitely helps that my family can’t seem to get enough of this easy dinner recipe.

The glazed mini meatloaves are perfectly portioned, the roasted potatoes are oh so tender, and the veggies (you can use green beans or broccoli) always turn out amazing as well. It’s a well-rounded dinner that’s all on just one pan!

What really sends the homemade meatloaves over the top is the tangy glaze. It’s a simple combination of ketchup, brown sugar and apple cider vinegar and it really hits the spot.

The way it compliments the ingredients in the actual meatloaf is so satisfying! 

Ingredients Needed:

• Potatoes: It’s best to use creamer potatoes (young yukon gold or red potatoes) since they’re so tender. The skin is delicate, so no need to peel!
• Veggies: Feel free to use green beans or broccoli florets. Both work very well in this recipe – just make sure that they’re fresh. 
• Oil: Olive oil or canola oil both get the job done. 
• Salt and Pepper: Try not to be too heavy-handed with the salt! As for the black pepper, freshly cracked is always best. 
• Ground Beef: I like to use lean ground beef, but you can use whichever kind you like best.
• Onion: Not a fan of bits of onion in your meatloaf? Swap it with onion powder. 
• Sauce: You can use either ketchup or barbecue sauce.
• Breadcrumbs: Fine breadcrumbs are what you’ll want! That way you don’t have larger pieces of breadcrumbs in your meatloaf. 
• Egg: This will work with the breadcrumbs to bind all of the ingredients together. 
• Italian Seasoning: This adds a subtle herbaceous note that really makes the meatloaf mixture so good!
• Brown Sugar: All out? No worries! Make your own by combining one cup of granulated white sugar with one tablespoon of molasses. 
• Apple Cider Vinegar: This makes the glaze on top of the meatloaves deliciously sweet and tangy. 

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Making this sheet pan dinner is easy, and cleaning up afterwards is even easier. That’s a huge win in my house!

1. Get the veggies ready. Place the halved potatoes and green beans (or broccoli) in a bowl. Drizzle with a little oil and season with salt and pepper. Spread them in an even layer on the prepared baking sheet. 
2. Make the meatloaf mixture. Combine the beef, onion, ketchup, breadcrumbs, egg, and seasonings in a bowl until combined. 

3. Form the mini meatloaves. Use your hands to shape 4 evenly sized mini meatloves. Line them up on the foil, across from the vegetables.
4. Bake and glaze. Place the pan in the oven and bake for 25-30 minutes. Just before serving, stir the glaze ingredients together and brush it all over the meatloaves. 

How do I know when mini meatloaves are done cooking?

If you’re unsure, I highly recommend using a meat thermometer to check! Once inserted into the thickest part of the meatloaf, the thermometer should read 160°F. 

What can I do with leftover meatloaf?

Besides just reheating it and enjoying it as-is, there are plenty of ways you can get creative with leftover meatloaf! Here are just a few of my favorite ways to enjoy this reheated entree:

• Make a meatloaf sandwich (you can use either cold or hot meatloaf).
• Crumble up meatloaf and use it as an easy base for shepherd’s pie.
• Add slabs of meatloaf to BBQ-inspired tacos.
• Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf.

Should I use ketchup or BBQ sauce for my meatloaf glaze?

The choice is entirely yours! Personally, I like to use ketchup in both the meatloaf mixture and in the glaze. However, BBQ sauce is also pretty delicious! It just depends on which condiment is your personal favorite. 

How to Freeze Sheet Pan Mini Meatloaves

These sheet pan mini meatloaves are ideal for prepping and freezing! You can even make a double batch and freeze half of them to save time. 

Follow the meatloaf instructions as written, but don’t bake them. Wrap the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months.

When you’re ready to enjoy the mini meatloaves, simply let them thaw in the fridge overnight and cook according to recipe directions.

How to Store Mini Meatloaves

Have any leftovers? You’re in luck because this recipe reheats wonderfully! 

Store your leftovers in an airtight container in the fridge for 2-3 days. While you can always just zap your leftovers in the microwave, I have an oven method that’s pretty great at not drying out the meatloaf!

Simply place the meatloaves in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaves with foil and reheat in a 250°F oven for 20 minutes or until warmed through.

Variations to Try

• Swap the veggies: Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked.
• Experiment with different sauces: Ketchup and BBQ sauce are my go-to sauces for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves!
• Change the meat. You can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Serving Suggestions

This one pan dinner really has it all! It has an entree and two sides all on the same pan, so there’s not really a need to pair it with any other side dishes. 

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Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe for those hectic weeknights! Homemade mini meatloaves bake to perfection alongside potatoes and veggies all on one pan. I think my favorite part might be the tangy meatloaf glaze!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 364cal

Author Ashley Fehr

Ingredients

• 1 lb Creamer potatoes (halved)
• 2 cups green beans or broccoli florets
• 1 tablespoon oil
• salt and pepper
• 1 lb lean ground beef
• ½ medium onion (finely diced or grated)
• ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
• 1 egg
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Meatloaf Glaze

• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.
• Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.
• Place all vegetables in a single layer on one end of the prepared baking sheet.
• Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
• In a medium bowl, stir together beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.
• Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.
• Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.
• Stir together glaze ingredients and brush over meatloaves before serving.

Video

Notes

I have updated this recipe since creating the original, which was a simple 6 ingredient dinner. If you prefer to use the original recipe, you can find it here.

Ingredients and Substitutions:

Vegetables: originally I used green beans in this recipe instead of broccoli — both work equally as well and cook in about the same amount of time! Feel free to swap the vegetables for those your family enjoys, just keep in mind that cook times can vary.

Beef: you can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Onion: if you prefer not to have pieces of onion in your meatloaf, you can swap the diced onion for ½ teaspoon of onion powder. 

Nutrition

Calories: 364cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 711mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg

The post Sheet Pan Mini Meatloaf and Roasted Potatoes appeared first on The Recipe Rebel.

This Slow Cooker Creamy Tomato Basil Chicken Breast is SO easy and flavorful, you wouldn’t believe it only has just a few ingredients! The perfect easy crockpot chicken recipe for busy weeknights!

If you’re looking for more crockpot chicken breast recipes, check out this Crockpot Creamy Garlic Chicken or this Crockpot Tuscan Chicken!

Life is busy and I’m busting out all the easy slow cooker, one pot and Instant Pot recipes to keep us sane! This Crockpot Creamy Tomato Basil Chicken is well-loved here around the dinner table.

Chicken is such a versatile protein so we always have a stash in the freezer!

This slow cooker chicken recipe comes together in no time with just a handful of ingredients that we usually have on hand — which makes it a win in my books!

The creamy tomato flavor combo is always a hit, and we love this chicken over a plate of spaghetti but it can really be a stand alone meal with a side salad if that’s your thing!

If you love this recipe, you might enjoy this Slow Cooker Chicken Breast or this Crockpot Chicken and Dumplings — they are both easy Crockpot meals!

Why we love this Slow Cooker Chicken Breast recipe:

• it’s a Real Life recipe: it’s easy to prep, mostly hands off and the family loves. We all need more of that!

• it’s a slow cooker win: with a lot of slow cooker recipes, I find you sacrifice either flavor or texture or both. With this chicken you dump and go, and the sauce is the perfect consistency when it’s done and the flavor is awesome!
• it’s quick to prep: being a dump and go slow cooker, you don’t need to spend hours in the kitchen, which is a plus on busy weeknights!

Slow Cooker Tomato Basil Chicken Ingredients:

• Chicken breasts: we always use chicken breasts for this recipe but boneless, skinless chicken thighs would also work well. If you choose bone-in chicken the cook time will increase significantly.
• Tomato pasta sauce: this is simply a tomato sauce that you would use on pasta with herbs and seasonings, i.e., a marinara or something similar. This is not tomato paste. Choose your favorite well-seasoned brand!
• Diced tomatoes: If you don’t like the chunks of tomato you can sub this out with an additional cup of tomato pasta sauce.
• Garlic and seasonings: I’ve kept things simple, but feel free to experiment if you prefer. Add some red pepper flakes if you like things spicy!
• Cream: I recommend heavy cream or evaporated milk in this recipe. I find that they have the lowest chance of curdling when cooked with the acidic tomatoes. I do not recommend low fat cream or milk, but you are always welcome to try!
• Corn starch: A little corn starch helps to thicken our sauce. You can swap this out with flour if you don’t have any.
• Fresh basil: fresh basil can be hard to find in the cooler months. Basil pesto is my favorite swap because it adds more of that fresh flavor than dried basil.

How to make Creamy Tomato Basil Crockpot Chicken Breast:

This is a simple overview to help guide you! Scroll down to find the detailed recipe in the pink recipe card.

• Stir together sauce, tomatoes and herbs.
• Whisk the corn starch into the cream.

• Add the cream to the slow cooker and stir.
• Add the uncooked chicken and cook until the internal temperature reaches 165 degrees F.

How long to cook chicken breasts in the crockpot?

Not overcooking slow cooker chicken breasts is the key to having juicy and flavorful chicken.

I usually recommend 3 hours on low — this might be a little less if your chicken breasts are small or a little more if your chicken breasts are large.

If you’re cooking on high, check the internal temperature at 2-2.5 hours and add time as needed.

Can I use half and half or milk?

Low fat dairy has more of a tendency to curdle.

For that reason, the addition of the tomatoes and the long cook time, I prefer not to take the chance. My exception is low fat evaporated milk, which I find works really well in slow cooker recipes.

You are always welcome to try it!

What kind of tomato pasta sauce do I need?

Choose your favorite brand of tomato-based pasta sauce, i.e., marinara sauce or something similar.

You’re looking for a relatively smooth and well-seasoned tomato sauce, rather than a can of plan crushed tomatoes.

Tips for making this slow cooker chicken recipe:

• Don’t overcook it — I find 3 hours is plenty for the usual size of my chicken breasts. I recommend checking the temperature at 2.5 hours for smaller breasts, and 3 hours for larger breasts, and adding time as needed.
• I made this recipe in a 4 quart slow cooker — if you want to double it, I suggest a 6 quart slow cooker (I have both, and use them for different things!).
• I really, really love using slow cooker liners. I will gladly pay the 50 cents or whatever they cost to not have to wash that beast!
• Please always, always check the temperature of your chicken with a meat thermometer before serving just to be safe! All slow cookers cook differently.

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Slow Cooker Creamy Tomato Basil Chicken

This Slow Cooker Creamy Tomato Basil Chicken is SO easy and flavorful, you wouldn't believe it only has a few ingredients! The perfect easy dinner recipe!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4

Calories 210cal

Author Ashley Fehr

Ingredients

• 14 oz can diced tomatoes with Italian herbs (398 ml)
• 1 cup tomato pasta sauce
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ¼ teaspoon black pepper
• ½ cup evaporated milk or heavy cream
• 2 tablespoons corn starch
• 4 boneless skinless chicken breasts
• 2 tablespoons finely chopped fresh basil

US Customary – Metric

Instructions

• Add tomatoes, pasta sauce, garlic, salt, Italian seasoning, basil and pepper to a 3-6 quart slow cooker. Stir.
• Whisk together cream and corn starch and add to the slow cooker.
• Add chicken breasts and press down into the sauce.
• Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees F. The exact cook time will depend on your slow cooker — a fuller slow cooker will take longer to cook, so a larger one will cook faster.
• Stir in fresh basil and serve over pasta, rice, or with a salad and veggies!

Video

Notes

*Some sauce was removed from the pictures in the slow cooker to show detail. The recipe makes plenty of sauce for pasta!

Ingredients and Substitutions:

Chicken: this recipe will also work with boneless, skinless chicken thighs, or try it with chicken meatballs, sausages, or another cut for something unique!

Tomato pasta sauce: choose any tomato marinara-style sauce you like. The more flavor in the pasta sauce, the more flavor your chicken will have. 

Diced tomatoes: if you don’t like the chunks of diced tomatoes, I recommend just swapping with additional tomato sauce.

Cream or evaporated milk: Heavy cream or evaporated milk will work best because they do not curdle. Please do not use regular milk or a light cream. 

Herbs & seasonings: feel free to adjust the herbs and seasonings to your tastes. Like it spicy? Add some cayenne or red pepper flakes!

Fresh basil: we make this recipe all year round but fresh basil can be impossible to find. I like to swap with basil pesto for that fresh basil flavor.

 

Nutrition

Calories: 210cal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg

The post Slow Cooker Creamy Tomato Basil Chicken Breast appeared first on The Recipe Rebel.

Cream Cheese Fruit Dip is a quick and simple recipe that’s easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

If you love dessert dips, satisfy your sweet tooth with more recipes like Caramel Apple Dip, Cannoli Dip and Caramallow Dip!

Cream cheese fruit dip is one of the easiest dips to toss together with a handful of inexpensive ingredients! You only need cream cheese, vanilla extract, Greek yogurt, heavy whipping cream and a sweetener like honey or powdered sugar to whip up this dip.

Whether you serve it as a dessert, at a picnic or as an appetizer, you’ll love watching it disappear quickly. It’s loved by everyone from kids to grandparents!

Why we love this Fruit Dip recipe:

• No Bake – I love a recipe I don’t need to preheat the oven for. This no-bake dip recipe is so simple to toss together all in one bowl!
• Versatile – There are so many different ways you can customize this fruit dip recipe! Make it chocolate peanut butter, lemon lime, maple cinnamon… or add in your favorite flavors! The possibilities are endless.
• Inexpensive – You might already have everything you need to make this cream cheese dip recipe in your kitchen right now! All of the ingredients are super budget-friendly and easy to find at the grocery store.
• Kid Friendly – Yes! The little ones love this fun, fruity dip. It’s a great recipe to use to get them to eat some nutrients (from the fruit dippers) and some protein (Greek yogurt)!

Ingredients Needed for Cream Cheese Fruit Dip

• Cream Cheese – The star of the show! I recommend using regular cream cheese, not low-fat. Low-fat cream cheese won’t be quite as thick and creamy.
• Greek Yogurt – I like using plain Greek yogurt with no added flavors, but there’s certainly room for creativity here!
• Vanilla Extract – This adds just the right amount of depth to the sweetness.
• Powdered Sugar – Feel free to swap this with honey or any other sweetener you prefer.
• Cream – Do not swap the heavy cream with any other dairy product! You need it to achieve the right consistency.

How to make Cream Cheese Fruit Dip

Here’s a quick look at how to whip up the very best fruit dip! Keep scrolling for more detailed ingredients and step-by-step instructions.

• Beat the cream cheese until smooth.
• Add the powdered sugar and beat until incorporated.

• Beat in the heavy cream and vanilla until incorporated.
• Beat in the yogurt until smooth.

Variations and Substitutions

• Chocolate Peanut Butter: Calling all Reese’s lovers! Mix in 2 tbsp of peanut butter and 1 tsp cocoa powder.
• Lemon Lime: Craving something more tangy? Stir in 1 tsp lime zest, 1 tsp lemon zest and 1-2 tbsp of either lemon or lime juice.
• Maple Cinnamon: Stir in 2 tbsp of maple syrup instead of powdered sugar. Just a pinch (¼ tsp) of cinnamon warms things up a bit!
• Customize it! This recipe is easy to add to with your favorite flavors.

How to store Cream Cheese Fruit Dip

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Can I freeze Cream Cheese Fruit Dip?

Sure thing! Keep it stored in an airtight container in the freezer for up to 1 month. Let it slowly thaw in the fridge prior to serving.

You may notice the texture is not as thick — this is because the cream deflates some as it thaws. It won’t affect the quality or the flavor!

What kind of fruit do you serve with Cream Cheese Fruit Dip?

Enjoy cream cheese fruit dip with grapes, strawberries, bananas, apple slices or really any other fruit you like best! Dippers like graham crackers and cookies are also pretty tasty.

Serving suggestions:

Serve this party dip as an appetizer or dessert. It’s pretty versatile, and there’s really no bad way to serve it!

You might also like these fun party ideas!

• Try this Dessert Charcuterie Board instead of dessert for a party!
• Serve this fruit dip with savory dips like this Rotel Dip, Taco Dip or this Buffalo Chicken Dip for a dip party!
• Serve warm, savory dips with these Homemade Breadsticks or Garlic Bread for a well-round finger food meal.

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Cream Cheese Fruit Dip

Cream Cheese Fruit Dip is a quick and simple recipe that's easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 130cal

Author Ashley Fehr

Ingredients

• 250 grams Cream Cheese (light or regular) 8 oz
• ½ cup powdered sugar, honey or any other sweetener
• ½ cup heavy whipping cream (a lighter cream will not work)
• 2 teaspoons vanilla extract
• ¼ cup plain Greek yogurt

Chocolate Peanut Butter Cream Cheese Fruit Dip:

• 2 tablespoons peanut butter
• 1 teaspoon cocoa powder

Lemon Lime Cream Cheese Fruit Dip:

• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1-2 tablespoons lime or lemon juice

Maple Cinnamon Cream Cheese Fruit Dip

• 2 tablespoons pure maple syrup (omit the sugar)
• ¼ teaspoon ground cinnamon

US Customary – Metric

Instructions

• Whip the cream cheese in a large bowl until smooth.
• Add the sugar and beat on medium speed until smooth.
• Add whipping cream and vanilla and beat on low until incorporated, then beat on high until light and fluffy.
• Beat in yogurt on low speed until blended. Taste and adjust to your preference.

Chocolate Peanut Butter:

• Add in peanut butter and cocoa with the yogurt.

Lemon Lime:

• Add in lime zest, lemon zest and juice with the yogurt — just enough to reach your desired consistency.

Maple Cinnamon:

• Swap the maple syrup for the powdered sugar, and add the cinnamon.

Notes

Substitutions:

• sugar: you can substitute the sugar with any sweetener, just keep in mind that a liquid sweetener will change the consistency.
• yogurt: feel free to sub in a fruit-flavored yogurt for a fun twist

How to store cream cheese fruit dip:

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Nutrition

Calories: 130cal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 43mg | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

The post Cream Cheese Fruit Dip appeared first on The Recipe Rebel.

Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that’s got just the right touch of sweetness. The best part? It’s so easy to make by tossing everything in a slow cooker!

Craving more of your take-out favorites? Check out more easy recipes like Sweet and Sour Pork, One Pot Chicken Chow Mein and Vegetable Lo Mein.

You could order takeout, but in my opinion (and the opinion of the reviewers down below!), this Slow Cooker Mongolian Beef is easier, tastier and healthier!

That’s why I rely on recipes like this easy slow cooker Mongolian beef when the craving strikes! Everything gets tossed into the Crockpot and cooked to perfection in just a few hours.

It’s easy, made with real ingredients, and the results are always so good.

Why we love it:

• Protein-packed: If you need to get that extra protein fix in for the day, this is a great dinner to make! Steak always hits the spot (especially if you ask my husband 😉).
• Fresh ingredients: Let’s face it… Most take-out joints don’t offer the freshest flavors. With ingredients like fresh chopped bell peppers and minced garlic, you’ll get the best textures and flavors in every bite.
• So easy: Yes! I love whipping out my slow cooker for a lot of reasons, namely because it just makes life so much easier.

Ingredients Needed for Slow Cooker Mongolian Beef

• Steak – Sirloin is my favorite cut to use when making Mongolian beef. It’s relatively inexpensive and because we’re slow cooking it, we can get away with a leaner steak.
• Soy Sauce – Low-sodium soy sauce is preferred. Tamari or coconut aminos will also get the job done.
• Apricot Jam – This adds a subtle, natural touch of sweetness that just can’t be beat!
• Hoisin Sauce – This dark, thick, rich sauce adds both saltiness and sweetness to the dish.
• Cornstarch – This is used to thicken the sauce. Measure with care!
• Veggies – Freshly sliced onions and bell peppers add just the right amount of crisp, fresh texture and flavor to this savory dish.
• Garlic and ginger – For the best flavor and aroma, make sure both of these ingredients are fresh!

How to make Slow Cooker Mongolian Beef

Take a quick look at these photos to see how we make Mongolian beef in the slow cooker! Keep scrolling for more in-depth instructions and ingredients in the recipe card.

• Sear the steak in a skillet over high heat with a little oil.
• Whisk together the apricot jam, soy sauce, hoisin, garlic, ginger and cornstarch.

• Add the steak and veggies to the Crockpot.
• Cover and cook on low for 2-3 hours.

Variations and Substitutions

• Swap the steak: Sirloin is my favorite steak to use, but you can use really any other cut of steak that you prefer! The low and slow cooking process will turn any cut of steak into a tender masterpiece.
• Add more vegetables: You can make this dinner as nutritious as you’d like! Feel free to toss in some broccoli, mushrooms, green beans, or whatever else sounds good to you.
• Make it spicy: Sprinkle in some crushed red pepper flakes if you’re craving some heat. You can also mix in some chili garlic sauce to spice things up!
• Add the peppers and onions whenever: If you don’t like your peppers and onions soft, feel free to just toss them in for the last hour – I put mine in for the whole cooking time. Do whatever works for you, and whatever your family prefers.

How to store Mongolian Beef

Once it cools to room temperature, you can store any leftovers you have in an airtight container in the fridge for 2-3 days. To reheat, add a splash of water or broth and pop it in the microwave for 30 seconds at a time, stirring each time it stops, until heated all the way through.

You can also add a splash of liquid and reheat it on the stovetop.

Can I freeze Mongolian beef?

Yes! Let cool fully to room temperature, then transfer everything to a freezer-safe airtight container. Freeze for up to 3 months

When you’re ready to enjoy the Mongolian beef, you can let it thaw in the fridge, or place it in a large skillet with a splash of water or broth. Cover and heat on low until warmed through.

Keep in mind that the vegetables will be quite soft after freezing, so you may want to leave them out until you are ready to serve.

Do I have to sear the steak first?

I personally prefer to sear the steak first so the juices don’t water down the sauce too much. However, you can save yourself a little effort and cleaning by just tossing the steak directly into the Crockpot (this is how I made this recipe originally!).

Serving suggestions:

Serve Mongolian beef over this baked rice or the noodles of your choice. You want something to catch all of that amazing sauce so not a single drop goes to waste!

I love serving with something green like these Roasted Green Beans or this Air Fryer Broccoli.

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{Slow Cooker} Mongolian Beef

Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that's got just the right touch of sweetness. The best part? It's so easy to make by tossing everything in a slow cooker!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 servings

Calories 369cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 ½ lbs steak (sliced very thin) I often use sirloin
• salt and pepper
• ½ medium onion (thinly sliced)
• 1 red pepper (thinly sliced)
• ¾ cup water
• ½ cup apricot jam
• ⅓ cup low sodium soy sauce
• ⅓ cup hoisin sauce
• 1 tablespoon minced garlic (about 3-4 cloves)
• 1 teaspoon minced ginger
• 2 tablespoons corn starch

US Customary – Metric

Instructions

• Heat a large skillet over high heat and add the oil.
• Add the steak strips and sear on each side, about 1-2 minutes per side (you may have to do this in two batches to avoid crowding the pan).
• Add the seared steak, peppers and onions to the slow cooker.
• Whisk together water, jam, soy sauce, hoisin sauce, garlic, ginger and corn starch. Pour over steak in slow cooker.
• Cover and cook on low for 2-3 hours, until tender and the sauce has thickened. Serve over rice or noodles.

Video

Notes

Ingredients and Substitutions:

• Steak: you can use almost any kind of steak in this recipe, since the slow cooker makes it nice and tender. I prefer to use sirloin, because it’s a mid-range steak that’s not too lean or too fatty. 
• Vegetables: feel free to swap the onions and peppers for vegetables you enjoy or add in more. Green beans, green peppers, mushrooms or broccoli would also be great in here! 
• Sauce: this sauce is a little sweet, savory and tangy. You can take things up a notch by adding a pinch of red pepper flakes for heat. You can also taste and adjust the seasonings before serving.

Can I just through everything in the crockpot?

Yes! In fact, this is how this recipe was originally written. Now, I prefer to brown the meat so that the juices don’t water down the sauce quite as much. You can save yourself a dirty skillet if you toss the uncooked steak in with the sauce, though it will take about the same amount of time to cook.

 

Nutrition

Serving: 177grams | Calories: 369cal | Carbohydrates: 26g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 828mg | Potassium: 456mg | Fiber: 1g | Sugar: 14g | Vitamin A: 680IU | Vitamin C: 29mg | Calcium: 30mg | Iron: 3mg

The post Slow Cooker Mongolian Beef appeared first on The Recipe Rebel.

Crustless Quiche is made with eggs, cream, fresh spinach, crispy bacon, and green onions. It’s loaded with flavor, perfect for an easy weeknight dinner or breakfast! You won’t even miss the crust 😉

If you love eggs for breakfast, you might also like these Mini Quiche recipe, this Easy Puff Pastry Ham and Cheese Quiche, or this Breakfast Pizza!

If you know me, you’ll know that breakfast is my favorite meal of the day, whether we’re serving it at breakfast, lunch, or dinner!

Crustless Quiche is an easy meal that is just as perfect for a weeknight breakfast as it is for an easy dinner.

This easy quiche recipe is so versatile, you can easily adapt it to include your favorite meats, cheeses, and veggies. 

It’s a great way to use up leftover veggies, it’s low carb, and it’s freezer friendly too!

This recipe is all of my favorite things in one healthy package.

For more delicious healthy breakfast recipes, check out Our Favorite Breakfast Burritos, my Healthy Strawberry Smoothie recipe, and these Whole Wheat Pancakes!

Ingredients Needed:

• Eggs: use fresh, large eggs for the base of this quiche.
• Half and half: adds a creamy richness to the eggs, making a custard-like texture for the dish.
• Salt & Black Pepper: salt enhances the flavors of all other ingredients, while freshly ground black pepper is preferable for its robust taste to add a slight heat and depth of flavor to the quiche.
• Spinach: It brings a fresh and slightly earthy taste, along with a lovely color. Frozen spinach, thoroughly drained of excess moisture, can be a convenient substitute.
• Cheese: Adds a creamy, tangy flavor. Feel free to experiment with other cheeses like Swiss, gruyere, or even a bit of feta for a different flavor profile.
• Bacon: adds a smoky, savory depth. For a lighter option, turkey bacon or even Canadian bacon can be used.
• Green Onions: to add a slightly sweet but tangy pop of flavor. Spring onions or chives could also work well as substitutes.

How To Make Crustless Quiche

This recipe is so easy to make, with only 5 minutes of prep time! Full instructions are included in the recipe card below.

• Make egg mixture: Whisk together eggs, milk, salt, and pepper in a large bowl.
• Add other ingredients: Stir in spinach, cheese, bacon, and green onion.
• Pour mixture into pan: Pour into the prepared pie plate.
• Store or bake and serve: Store the quiche for later, or bake it until set, then slice and serve.

How To Make Crustless Mini Quiche

You can use this recipe to make Crustless Mini Quiche by greasing a muffin pan and dividing the egg mixture between the cups.

You will bake at the same temperature but reduce the cook time to 20-25 minutes.

Check out my Mini Quiche Recipe to see how to make them with a crust as well!

How do I store Crustless Quiche?

Leftover quiche will keep well in the refrigerator for up to 5 days after being freshly made. Once it has cooled to room temperature, store it in an airtight container, or wrap it with aluminum foil or plastic wrap to keep it fresh.

Can I freeze Crustless Quiche?

Quiche always freezes well! Simply wrap tightly or place individual slices in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or a 350-degree F oven.

Tips and Notes

• Make it ahead. Pouring the quiche mixture into your greased pan and refrigerate the unbaked quiche, ready to bake the next day. I rarely do this, though, because the leftovers are just as good as they are fresh! Cooked eggs will reheat perfectly, so leftovers make a great weeknight breakfast. You can also cook and freeze this Crustless Quiche to enjoy at a later date. Simply thaw overnight in the refrigerator, then reheat in a 350-degree oven until warmed, or slice and microwave individual pieces.
• Fresh ingredients. Be sure to use the freshest ingredients possible, and especially make sure your eggs are fresh for the best end result in texture and flavor!

Crustless Quiche Variations

• Make it dairy-free. Swap the milk for non-dairy milk and cheese (or simply omit the cheese).
• Make it vegetarian. Skip the bacon and add in extra veggies if you desire.
• Swap the meat. Instead of bacon, try cooked turkey bacon, breakfast sausage, diced ham, or whatever you have in the fridge.
• Swap the veggies. Try sauteed mushrooms, red onion, cherry tomatoes, roasted bell peppers, shredded carrots, or whatever you’ve got lying around!
• Swap the cheese. Use Swiss cheese, gruyere, mozzarella, or a combination of cheeses to add a new flavor profile. Goat cheese or feta can also be great for a tangier taste. Mozzarella, Parmesan, or Jalapeno Monterey Jack for a flavorful twist!
• Make Crustless Quiche Lorraine. Check out my traditional Quiche Lorraine recipe to use the quiche filling with this recipe to make a crustless version.
• Make Crustless Ham Quiche. Use my Easy Ham Quiche Recipe with this recipe to make a crustless variation.

Serving Suggestions

A crisp green salad is the perfect addition to this healthy crustless quiche recipe, or try my Easy Broccoli Salad for extra nutrients here!

You can also serve your homemade quiche with Breakfast Potatoes or Air Fryer Hashbrown Patties for some tasty carbs to keep you going.

If you’re serving the quiche for breakfast or brunch, consider accompanying it with this Creamy Fruit Salad recipe for a sweet contrast.

A refreshing drink will always go down a treat too. Check out my 30+ Healthy Smoothie Recipes for some delicious ideas that I know will be a huge hit!

More Easy Savory Breakfast Recipes to Try

Breakfast

Crustless Quiche – 6 ingredients!

Breakfast

Mini Quiche recipe

Quick Breads

Cheddar Bay Biscuits

Breakfast

Breakfast Taco Bites

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Crustless Quiche

Crustless Quiche is made with eggs, cream, fresh spinach, crispy bacon, and green onions. It's loaded with flavor, perfect for an easy weeknight dinner or breakfast! You won't even miss the crust.

Course Breakfast, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Calories 155cal

Author Ashley Fehr

Ingredients

• 8 large eggs
• ¾ cup half and half
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup chopped fresh spinach
• 1 cup shredded cheddar cheese
• 3-4 slices bacon cooked and crumbled
• 1 green onion sliced

US Customary – Metric

Instructions

• Preheat oven to 350 degrees and grease a 9" pie plate.
• In a large liquid measuring cup or mixing bowl, whisk together eggs, milk, salt and pepper.
• Stir in spinach, cheese, bacon and green onion.
• Pour into prepared pie plate and bake for 35-45 minutes, until set through the centre.
• Slice and serve.

Notes

Ingredients and Substitutions:

• Cream: you can use low-fat milk instead of cream for a lighter quiche, or heavy cream for a richer quiche.
• Add-ins: the vegetables, cheese, meat, and seasonings are all very customizable with this recipe. You can use ham instead of bacon or make it meatless. You can add sauteed peppers and mushrooms instead of spinach. You can choose any cheese you like! Feel free to get creative. 

Make Ahead & Storage:

• Make Ahead: This recipe is perfect for making ahead and storing in the fridge! You can refrigerate for up to 5 days, and slices of this quiche make a great breakfast sandwich filling. You can reheat in the microwave or cover and reheat at 300 degrees F in the oven.
• Store: Leftover quiche will keep well in the refrigerator for up to 5 days after being freshly made. Store it in an airtight container, or wrap it with aluminum foil or plastic wrap to keep it fresh.
• Freezer: Quiche always freezes well! Simply wrap tightly or place slices in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or the oven.

Nutrition

Serving: 1slice | Calories: 155cal | Carbohydrates: 2g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 184mg | Sodium: 346mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 768IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg

The post Crustless Quiche – 6 ingredients! appeared first on The Recipe Rebel.

These Cheesy Make-Ahead Mashed Potatoes are the best way to prep ahead for the holidays! This easy side dish takes just 10 minutes to prep and can be easily reheated when you’re ready to serve!

Do side dishes get any better than mashed potatoes? Cream Cheese Mashed Potatoes, Slow Cooker Mashed Potatoes, Garlic Mashed Potatoes…They’re all just so good.

These Cheesy Make-Ahead Mashed Potatoes are one of my favorite mashed potato recipes.

This recipe takes just 10 minutes to prep and is designed to be stored in the refrigerator overnight and easily reheated when you’re ready to serve. Except instead of dry and clumpy leftover mashed potatoes, these potatoes are still insanely rich, creamy, perfectly fluffy, and incredibly flavorful, even when they’re reheated.

This recipe is perfect for holidays or for meal prep during a busy week!

Ingredients Needed:

These Make-Ahead Mashed Potatoes are loaded with ingredients that keep them ultra creamy and flavorful even as they sit! Here’s what you’ll need:

• Potatoes: I like to use Russet potatoes for their fluffy texture, but if you want something a little bit more waxy go with Yukon gold instead.
• Half-and-Half or Light Cream: adds richness and moisture.
• Sour Cream: sour cream creates an ultra creamy texture and adds a slightly tangy texture to offset the richness from the cream and cheese.
• Unsalted Butter: adds flavor depth.
• Seasonings: we’re using a simple combination of salt, garlic powder, dried parsley, and black pepper to enhance the flavor of the mashed potatoes.
• Chopped Chives: give the potatoes a pop of color and freshness.
• Shredded Cheese: you can use any kind of shredded cheese you like! Try cheddar, havarti, white cheddar, gruyere, you name it.

How to Make Mashed Potatoes Ahead of Time

These mashed potatoes are the perfect make-ahead side dish! You just need a quick 10 minutes to prep, then they can be stored in the fridge until you’re ready to bake and serve.

1. Prep the potatoes: Peel the potatoes, then cut them into 1-1.5″ chunks. Bring a pot of salted water to a boil, then cook the potatoes until tender. Drain.
2. Add other ingredients: To the potatoes, add cream, sour cream, butter, and seasoning. Mash until smooth, then add chives and 1 cup of cheese.
3. Bake: Transfer the potatoes to a greased 9×13″ baking dish and spread evenly. Sprinkle with another cup of cheese, cover with foil, and store in the fridge or bake immediately.

FAQs for Make-Ahead Mashed Potatoes

Tips and Notes

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

Serving Suggestions

These Mashed Potatoes are perfect for holidays next to Roasted Green Beans, Homemade Creamed Corn, Honey Glazed Carrots, or any of your favorite holiday side dishes!

You can also prep them ahead for any standard meal! Try them with Baked Chicken Thighs, Air Fryer Meatloaf, or Instant Pot Pork Chops with Gravy.

More Potato Recipes You’ll Love

Dinner

Cheesy Ham and Potato Casserole

Side Dishes

Crockpot Cheesy Potatoes + VIDEO

Air Fryer

Air Fryer Potatoes

Side Dishes

Easy Skillet Scalloped Potatoes au Gratin

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Cheesy Make Ahead Mashed Potatoes Recipe

These Cheesy Make Ahead Mashed Potatoes are so creamy and perfect for the holidays! No more rushing around before Christmas dinner — simply reheat and serve! Includes step by step recipe video.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 servings

Calories 285cal

Author Ashley Fehr

Ingredients

• 3 lbs russet potatoes (peeled and cut into 1-1.5" pieces)
• 1-1¼ cup half and half or light cream
• ½ cup sour cream
• ¼ cup unsalted butter
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley
• ⅛ teaspoon black pepper
• ¼ cup chopped chives
• 2 cups shredded cheese divided, any kind

US Customary – Metric

Instructions

• In a large pot of boiling salted water (ensure that the potatoes are just covered), cook potatoes until tender, about 10 minutes. Drain.
• Add 1 cup cream, sour cream, butter, salt, garlic powder, dried parsley, and pepper and mash until smooth, adding a little more cream if necessary to ensure they are smooth. Stir in chives and 1 cup cheese. Taste and adjust seasonings to taste.
• Lightly grease a 9×13" baking dish and spread potatoes in the pan. Top with remaining 1 cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately.
• OPTIONAL: brush with melted butter before baking for a golden, slightly crisp topping
• To bake: preheat oven to 350 degrees F and bake for 30 minutes or until hot. Uncover and broil if desired. Garnish with chives if desired.

Notes

Tips:

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

 

Storage:

Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for up to 4 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove with a splash of cream to thin if necessary.

Nutrition

Serving: 169grams | Calories: 285cal | Carbohydrates: 27g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 523mg | Potassium: 649mg | Fiber: 2g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 9mg | Calcium: 178mg | Iron: 1mg

The post Cheesy Make Ahead Mashed Potatoes appeared first on The Recipe Rebel.

This Chicken Rice Soup is a hearty, healthy soup recipe that’s perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.

Soup season continues here on The Recipe Rebel and I’m back with this easy Chicken Rice Soup! It’s hearty, healthy, and creamy so it ticks pretty much all of my boxes

Soup is pretty much my favorite way to get loaded up an all kinds of healthy stuff, and this one is no exception (this Chicken Pot Pie Soup and this Cabbage Soup are more favorites!).

I’ve used onions, garlic, carrots and celery but you could add all kinds of vegetables here. Mushrooms would be great (if you’re into that sort of thing), peppers, spinach, kale, or even frozen peas stirred in at the end. I often do this to cool down the soup for my kids and it works like a charm (plus, extra veggies!).

I know that a lot of Chicken Rice Soup recipes use wild rice, but with the long cook time I just didn’t think I wanted to go that route. You can, if you like, but keep in mind that it requires an even longer cook time that brown rice.

We use brown rice because it packs more fiber and protein, but still cooks in a reasonable amount of time. And we always have a giant bag around!

If you like this one, you might also enjoy this Chicken Wild Rice Soup or this {Quick} Chicken Bacon Rice Soup!

How to make Chicken Rice Soup:

Here’s a quick overview with some step by step photos! See the full recipe down in the recipe card.

• Saute carrots, onion and celery before adding garlic and spices to toast.
• Add the broth and deglaze the pot if necessary (scraping any stuck on bits off the bottom)

• Add uncooked chicken and uncooked, rinsed rice to the soup pot — both will cook directly in the broth!

• When the chicken is cooked, shred it and add it back into the pot.
• Stir in the evaporated milk if using — you can omit for a dairy free soup. Additionally, you can whisk in some corn starch before adding to the soup if you prefer a thicker soup!

Variations of this Chicken Rice Soup:

• As mentioned above, feel free to swap out the vegetables or add more in! You do need to keep cook time in mind though and may want to add them at the end if they are quick cooking (like broccoli for example, unless you like it very tender).
• I use brown rice, but you could also use wild rice (a much longer cook time) or white rice (a lesser cook time). Again, keep in mind for the swaps you make you may need to adjust the liquid and cook time.
• If you really want this to be quick, you can use instant rice, but you may want to leave it out of the soup until the carrots are cooked because they can take a while to become tender and you don’t want mushy rice!
• This soup is naturally gluten-free, but double check all of your packages to be sure.
• This soup can easily be made dairy-free, by omitting the milk or cream.

How to make ahead Chicken and Rice Soup ahead:

This soup is great refrigerated and reheated, so feel free to make a large batch on the weekend for quick, easy meals during the week.

How to freeze soup:

Low fat milk does not freeze well and will separate. If you know you plan to freeze, I recommend using whole milk or even cream as the higher fat content does better when frozen and thawed.

Cool to room temperature, then place in a large freezer bag, seal completely, and lay flat to freeze in a thin layer. This will help the soup to thaw quickly when you need it for dinner!

To thaw, you can submerge the bag in lukewarm water until thawed, then reheat to desired temperature in the microwave or on the stovetop.

To make Slow Cooker Chicken Rice Soup:

You will follow many of the same steps, but the cook time will be considerably longer:

• Add the veggies, broth, chicken and rice to the slow cooker and cook on low for 3-6 hours or until the rice is tender — brown rice will cook considerably longer than white rice.
• Remove chicken and shred. Add back to the slow cooker with the evaporated milk.

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Chicken Rice Soup

This Chicken Rice Soup is a hearty, healthy soup recipe that’s perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 332cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 onion minced
• 3 large carrots peeled and diced
• 1 rib celery diced
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 5 cups low sodium chicken broth
• 2 chicken breasts raw
• 1 cup long grain brown rice rinsed
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup evaporated milk (more or less as you prefer)

US Customary – Metric

Instructions

• In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
• Add garlic, parsley and thyme and cook 1 minute.
• Rinse rice under cold water. Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.
• Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
• Remove chicken from pot and shred. Add back to the pot with evaporated milk. Serve.

Video

Notes

*NOTE: carrots will be very tender by the time the rice is cooked. If you prefer your carrots with more bite to them, add them after the first 10 minutes when stirring the soup.

Nutrition

Calories: 332cal | Carbohydrates: 35g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 607mg | Potassium: 803mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5250IU | Vitamin C: 5.4mg | Calcium: 150mg | Iron: 1.6mg

The post Chicken Rice Soup (Stove Top or Slow Cooker) appeared first on The Recipe Rebel.