How to Make my Turkey Chili Recipe

1. Cook ground turkey in a medium soup pot or dutch oven. Break it up into small bite-sized pieces.
2. Add the diced onion and cook until the onion is almost translucent. Drain fat as needed.
3. Add the spices to the turkey and onion mixture and stir it evenly, scraping all the little bits off the bottom of the pan.
4. Add the diced green chilies, crushed tomatoes, beans with their liquid, and chicken stock. Stir everything together thoroughly.
5. Cover and bring mixture to a boil. Cook the chili, stirring it often, until the mixture thickens and flavors meld together, about 15-20 minutes (longer if desired). It will start to look more like a chili and get thick when it’s about done. 
6. Add additional salt, black pepper and/or cayenne as desired.

Expert Tips

• Add a small amount of cayenne and then add more to taste after it cooks a bit! It’ll get spicier as it cooks.
• It’s important to use chicken stock or broth for flavor – you can also use beef or vegetable stock. This gives it the all day flavor in just 30 minutes.
• Make sure to let the chili full thicken during cooking. Chili has always been more rich and hearty and less soupy. Letting it thicken and adding great flavors makes for a great chili. You can even simmer this longer than 20 minutes if you want a thicker chili. I’ve let it simmer up to 2 hrs.
• Store leftover chili in the refrigerator in an airtight container or store in the freezer for up to 1 month. Reheat in microwave.

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Turkey Chili Recipe

Turkey Chili is the perfect easy dinner recipe! This is an easy 30 minute meal that's perfect for a weeknight. Make with ground beef and your choice of beans for an easy pantry meal!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 222kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 pound ground turkey
• 1 small or ½ medium onion diced (about 1 cup)
• 1 teaspoon cumin
• 1 teaspoon salt
• ¾ teaspoon chili powder
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ¼-½ teaspoon cayenne pepper
• 4 ounce can diced green chilies
• 28 ounce can crushed tomatoes
• 15 ounce can black beans or pinto or kidney beans
• 1 cup chicken stock

Instructions

• Add ground turkey to a medium soup pot or dutch oven. Break up into small pieces. Add the onion and cook over medium high heat until turkey is almost cooked through and onion is almost translucent (about 5-7 minutes). Drain fat if needed.
• Add the spices to the turkey and onion mixture; stir.
• Add diced green chilies, crushed tomatoes, beans with their liquid, and chicken stock. Stir.
• Cover and bring mixture to a boil.
• Cook, stirring often, with pot partially covered, until mixture thickens and flavors meld, about 15-20 minutes (longer if desired).
• Add additional salt, pepper and/or cayenne as desired.
• Serve hot with chopped onions and cheddar cheese.

Notes

• Note: you can use ground beef if you prefer. Use any fat content, although I normally use 93% lean meat.
• Use any kind of beans – black beans are our favorite but pinto or kidney beans are great!
• Vegetable stock or beef stock can be used. We usually use low sodium stock.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 26g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 999mg | Potassium: 904mg | Fiber: 8g | Sugar: 8g | Vitamin A: 412IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 4mg

Other Chili Recipes

Appetizer

Crockpot Chili Dip

Casserole

Easy Cheesy Chili Biscuit Bake

Recipes

Chili Tater Tot Casserole

Sports

Easy Chili Cheese Dip

The post Turkey Chili Recipe (30 minute meal) appeared first on Crazy for Crust.

Teriyaki Sauce Ingredients

• Soy Sauce – I always use low sodium soy sauce
• Honey: Or you can use brown sugar (I’ve also used Swerve sugar-free brown sugar with success)
• Red Wine Vinegar: or you can substitute apple cider vinegar or mirin (rice vinegar)
• Garlic Cloves: I love using fresh but powdered is fine too.
• Ginger: I used powdered but if you have fresh, grate some into the sauce.
• Chicken Breasts: Skinned and Boneless. You can also use chicken thighs.
• Cornstarch: This is for thickening the sauce.

How to make

• Whisk together water, soy, honey, vinegar, garlic, ginger, and pepper in a measuring cup or dish.
• Heat a large skillet over medium-high heat. Add oil to the pan. When hot, add the chicken pieces in a single layer. Brown on one side about 5 minutes then turn and cook until almost cooked through (5-8 more minutes, depending on the size of the pieces)
• Pour the sauce mixture to the pan and cook until chicken is cooked through.
• Meanwhile, mix cornstarch with 1-2 teaspoons of cold water to make a slurry. Add it to the pan and stir to combine. Cook a few more minutes, the sauce will boil and thicken. Once the sauce is thickened and the internal temperature of the chicken is 165 degrees f, the recipe is done.
• Serve hot over rice with a garnish of green onions.

Expert Tips

• I like to serve this recipe on a plate or even in a bowl on top of rice! To add a vegetable I think a side of broccoli or green beans would go great.
• Sesame Seeds are great garnish too.
• Store leftover chicken in the refrigerator in an airtight container. Microwave to reheat.
• Make extra sauce and store it in the freezer – thaw in a small saucepan.

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Teriyaki Chicken Recipe

Teriyaki Chicken Stir Fry is an easy 30 minute meal for any night of the week! This simple recipe is the perfect copycat takeout.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 229kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 cup (237ml) water
• ½ cup (118ml) low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons (30ml) rice wine vinegar
• 2 cloves garlic pressed
• ½ teaspoon powdered ginger
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts cut into bite size pieces
• 2 tablespoons (16g) cornstarch
• Green onions for serving
• Rice for serving

Instructions

• Whisk together water, soy, honey, vinegar, garlic, ginger, and pepper.
• Heat a large frying pan over medium-high heat. Add oil to the pan. When hot, add the chicken pieces in a single layer. Brown on one side about 5 minutes then turn and cook until almost cooked through (5-8 more minutes, depending on the size of the pieces)
• Add the teriyaki sauce to the pan and cook until chicken is cooked through.
• Meanwhile, mix cornstarch with 1-2 teaspoons of cold water to make a slurry. Add it to the pan and stir to combine. Cook a few more minutes, the sauce will boil and thicken. Once thickened, remove from heat.
• Serve hot over rice with a garnish of green onions.

Video

Notes

Teriyaki sauce can also be used as a marinade. Add chicken or beef to the sauce and let sit at least 2 hours before cooking. Discard marinade after soaking, do not use it as a sauce.

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1198mg | Potassium: 477mg | Fiber: 1g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 1.8mg | Calcium: 14mg | Iron: 1.1mg

Other Chicken Recipes

Savory

Easy Chicken Parmesan

Recipes

Easy BBQ Chicken Pizza

Crockpot

Crockpot Spicy Pulled Chicken

Chicken & Turkey

Chicken Teriyaki Bowl

The post Teriyaki Chicken 30 Minute Meal appeared first on Crazy for Crust.

The BEST BBQ Totchos

If you’re new to homemade totchos, allow me to introduce you. There are all kinds of tater tot nachos recipes, and the one I’m sharing is always a favorite. If you’ve ever had Sonic totchos, they’re basically the same thing – a combination of tots topped with creamy cheese sauce and all the toppings like jalapeno, more cheese, diced tomatoes, and sour cream.

So, like nachos but with hot and crispy tots instead and topped with BBQ chicken. These tater tot nachos are the best game-day snack, party appetizer, or fun Friday night dinner for the family. Plus, they’re easy!

Ingredients Needed

• Cheese Sauce: We’re going to make homemade queso for this recipe but you can use a jar of sauce you get at the store – or skip!
• Cheese: Monterey jack cheese for the sauce – be sure to shred it your self so it melts easier. I used a triple blend fiesta cheese for the topping (use cheddar cheese if you prefer).
• Spices: Salt, garlic powder, onion powder, cumin, cayenne
• Frozen Tater Tots: The tater tots are the “chips” of the nachos. Buy whatever brand you like.
• Shredded chicken – I use rotisserie chicken and toss it with BBQ sauce. Use up leftover chicken for this, or make instant pot shredded chicken!
• BBQ Sauce: Use your favorite. I’m loving G Hughes sugar free sauces right now but you can use your favorite brand/flavor.
• Garnish: You can garnish with jalapeños, tomatoes, or even green onions, guacamole, and pico de gallo.

How to make Totchos with BBQ Chicken

1. Make the queso by melting the butter over medium heat, then adding the flour and milk and whisking until smooth and thick.
2. Add in some of the cheese and spices. This can be done a few hours before and reheated before assembling the nachos.
3. Mix shredded chicken with barbecue sauce and set aside.
4. Bake tater tots on a baking sheet according to package directions. Top with sauce, chicken, and cheese. Bake until cheese is melted then add any toppings.

Expert Tips

• Add some toppings to the totchos! I love diced tomatoes, sliced jalapenos, diced red onion, and sour cream with a sprinkle of lime.
• You can also add salsa, black beans, black olives, or fresh cilantro on top.
• Make sure to measure out your butter and flour properly because those ingredients are thickening agents for the queso.
• Bake the tater tots until they are golden brown, they could get soggy otherwise.

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BBQ Chicken Totchos Recipe

BBQ Chicken Totchos are perfect for snacks, hosting, parties or even a fun dinner when you’re wanting something crispy and tasty!

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 851kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Queso

• 1 tablespoon (14g) butter
• 1 tablespoon (8g) flour
• 1½ cups (355ml) whole milk
• 1 cup (112g) monterey jack cheese (shred it yourself)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon cayenne or to taste

For the Nachos

• 32 ounce bag (907g) of tater tots
• 2 cups (140g) shredded chicken
• 1 cup (237ml) barbecue sauce
• 1 cup shredded cheese (monterey jack, cheddar, or fiesta blend)
• 2 roma tomatoes , diced
• 2 jalapenos sliced and seeded (or use pickled)
• ¼ cup diced red onion ¼ inch
• 2 tablespoons (15g) sour cream garnish

Instructions

Make the Queso (this can be done ahead of time):

• Melt butter in a skillet over medium heat. Sprinkle flour over butter and whisk until foamy.
• Slowly pour in milk, continuing to whisk until mixture is smooth. Allow the mixture to thicken (it should coat the back of a spoon), stirring constantly.
• Once thickened, remove the skillet from heat. Add in 1 cup of shredded cheese and mix until melted. Add in salt, garlic powder, onion powder, cumin, and cayenne and mix.
• Cover and set queso aside. This can be made earlier in the day and reheated on the stove or the microwave to thin (it will thicken as it cools).
• Place tater tots in a single layer on a cookie sheet or 9×13-inch pan. Bake according to package directions.
• Mix shredded chicken with barbecue sauce and set aside.
• Spoon some queso over the tater tots. Spoon barbecue chicken onto the dish. Sprinkle with additional Monterey Jack, cheddar and/or fiesta blend cheese. Add tomatoes and jalapeño if using.
• Place the dish in the oven and bake for 7-9 minutes until warmed through and the cheese is melted.
• Garnish as desired, serve immediately.

Video

Notes

• This dish is best served fresh and hot.
• If you would like to make ahead, prep the toppings (tomatoes, onions, jalapenos) and store in airtight containers. Make the queso and store in an airtight container. When ready to serve, heat the queso in a skillet over medium-low heat for 5-7 minutes until warmed through and creamy.
• If you prefer crispier totchos, add an extra 5 minutes to the instructed baking time on the package and use less queso when layering. Or, keep the queso separate altogether and serve as a side that can be spooned over the top of the totchos.
• Garnishes: Feel free to garnish with any or all: sour cream, salsa, pico de gallo, guacamole, green onions, black olives
• Additions: the great thing about this recipe is you can alter it to your taste. Add corn, black beans, or use pre-cooked ground turkey or ground beef instead of chicken.
• Store leftovers in refrigerator in an airtight container. If you reheat, I recommend reheating in the oven or in the air fryer (with a air fryer parchment insert) so the tots get crisp again.

Nutrition

Serving: 1serving | Calories: 851kcal | Carbohydrates: 94g | Protein: 33g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2541mg | Potassium: 1171mg | Fiber: 7g | Sugar: 31g | Vitamin A: 1132IU | Vitamin C: 28mg | Calcium: 406mg | Iron: 3mg

Other BBQ Recipes

Soup

BBQ Chicken Soup

Recipes

Easy BBQ Chicken Pizza

30 minute meal

BBQ Chicken Skillet Recipe

Main Dish

Mini BBQ Meatloaf

The post BBQ Chicken Totchos appeared first on Crazy for Crust.

Best Pasta Salad Recipe

This pasta salad is super easy to make. The sauce of this salad brings in a bit of spice with red pepper flakes. All of the pasta elements are inspired by an Arrabbiata Style, which is a tomato based sauce that packs a spicy punch from the addition of dried red chili flakes. I love that this salad recipe doesn’t have any mayonnaise – that makes it perfect for a pot luck.

Pasta salads are so great because you can customize them for yourself. You can add anything you want: black olives, artichoke hearts, chicken, bell peppers, and salami are all great ingredients that would also taste great in this salad. Mix everything in a large bowl for a party and everyone will be pleased!

Ingredients Needed

• Pasta: Use any kind of pasta you like. Rotini, penne, farfalle, fusilli, anything!
• Grape Tomatoes: Or use cherry tomatoes.
• Spinach: Adds a bit of green to the salad.
• Mozzarella: I shred my mozzarella in this pasta salad to make it easier to eat!
• Sun Dried Tomatoes: Add some tomato flavor without adding tomato sauce.
• Red Pepper Flakes: Adds a bit of spice to the recipe!

How to make Spicy Pasta Salad

• Cook the pasta according to package directions. Drain well and rinse with cold water. Let cool.
• Add the pasta, tomatoes, spinach, mozzarella, and shallot to a large mixing bowl.
• Make the dressing: add the sun-dried tomatoes (with their oil) to a food processor or blender. Add the garlic, 1 teaspoon red pepper flakes and 1/2 teaspoon salt. Pulse until sundered tomatoes are finely chopped, then run the food processor or blender while adding the olive oil. Run until a thick sauce forms. Taste, then add more pepper flakes and/or salt to taste.
• Toss pasta with sauce.
• Store in refrigerator for up to 3 days.

Expert Tips

• Other than the things already mentioned, you can add just about anything you want to this salad! Personalize it to you by adding some other vegetables or fresh herbs or basil. You could even add red onion.
• Use any pasta shape you want for this easy side dish.
• Serve fresh veggies on the side to make it a full meal!

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Spicy Italian Pasta Salad Recipe

This Spicy Italian Pasta Salad needs to be your go to pasta salad recipe for summer! Coated with a spicy sun-dried tomato pesto, it’s the perfect recipe to pair with a sweet wine.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 292kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 pound rotini pasta
• ½ pint grape tomatoes halved
• 2 cups fresh spinach roughly chopped
• 1 cup shredded mozzarella or parmesan cheese
• 1 medium sized shallot sliced
• 7 ounce jar sun-dried tomatoes in oil
• 2 cloves garlic peeled
• 1-2 teaspoons dried red pepper flakes
• ½-1 teaspoon salt
• ¼ teaspoon pepper
• ¼ cup olive oil

Instructions

• Cook the pasta according to package directions. Drain well and rinse with cold water. Let cool.
• Add the pasta, tomatoes, spinach, mozzarella, and shallot to a serving bowl.
• Make the dressing: add the sun-dried tomatoes (with their oil) to a food processor or blender. Add the garlic, 1 teaspoon red pepper flakes and 1/2 teaspoon salt. Pulse until sundered tomatoes are finely chopped, then run the food processor or blender while adding the olive oil. Run until a thick sauce forms. Taste, then add more pepper flakes and/or salt to taste.
• Toss pasta with sauce.
• Store in refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 41g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 310mg | Fiber: 3g | Sugar: 3g

Other Pasta Salad Recipes

Recipes

Greek Pasta Salad

Pasta

Mediterranean Chicken Pasta Salad

Pasta

Pesto Pasta Salad with Tortellini

Pasta

Corn Pasta Salad

The post Spicy Italian Pasta Salad (Arrabbiata Style) appeared first on Crazy for Crust.

Instant Pot Chicken Breast Recipe

Instant pots can be scary, but if you use them correctly, they are totally safe. I often think that some things taste better in the instant pot–including this chicken. You can add it in to so many dishes and it is so flavorful even by itself. Cooking chicken breasts can be a task, but making it in the instant pot takes all the pressure off of yourself and the pot will do it all for you.

There are so many different meals you could add this chicken to, but I love the idea of making a chicken salad or making chicken tacos! You could also use this recipe for meal prepping! Just simply store the chicken in the refrigerator for a few days after making and it will be already done for you when you need it! Have this dinner done quick so your family can have a stress free night!

Ingredients Needed

• Soy Sauce: Give this recipe all the flavor!
• Brown Sugar: Adds a bit of sweetness!
• Chicken Stock: or broth
• Spices: I add black pepper – you do not need to add salt because of the soy.
• Chicken Breasts: I always use boneless skinless chicken breasts but you can also use chicken thighs. This recipe is not written for bone-in chicken breasts.

How to make Instant Pot Chicken

• Add soy sauce, brown sugar, chicken stock, and pepper to the insert of an instant pot or electric pressure cooker. Stir.
• Add the chicken breasts into the liquid.
• Place lid on the pressure cooker and lock. Make sure the pressure valve is set to the sealing position keep steam inside. 
• For fresh chicken breasts: Use poultry setting and cook on high pressure for about 10 minutes. When instant pot has finished, use a fork or utensil to do a quick release any remaining pressure. This is called a natural pressure release.
• For frozen chicken breasts: Use poultry setting and cook on high pressure for about 15 minutes. When instant pot has finished, use a fork or utensil to do a quick release. Make sure your frozen breasts are separated, not in one big ball of ice or it will take longer to come to pressure and longer to cook.
• Remove chicken from pot and slice. Make sure the internal temperature of the chicken breasts are 165 degrees F. Drizzle with juices and serve as desired, either as a main or you can even make sandwiches with it.

Expert Tips

• I used chicken stock, but if you only have chicken broth on hand–that will work just fine too!
• When using the instant pot, this recipe calls for a quick release. Some use a natural release. Each time you cook follow the recipe to know which one. Once the food is done baking for this recipe, do a quick release.
• Always read the directions of your instant pot before hand to know the interworking of it because they are all different.
• Add an extra layer to this recipe and melt cheese on top or mix it with gravy or barbecue sauce. This chicken is so good that almost anything will go with it!
• Be careful not to add anything to the instant pot that has a thickening agent or cornstarch (like taco seasoning) or it won’t come to pressure.

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Instant Pot Chicken

Easy Instant Pot Chicken – this chicken dinner recipe is done in under 30 minutes and is perfect every time.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 158kcal

Author Dorothy Kern

Cost $10

Ingredients

• ¼ cup (59ml) low-sodium soy sauce
• 1 tablespoon (13g) brown sugar
• 1 cup (237ml) low-sodium chicken stock
• ¼ teaspoon pepper
• 1 pound chicken breasts, thawed

Instructions

• Add soy sauce, brown sugar, chicken stock, and pepper to the insert of an instant pot or electric pressure cooker. Stir.
• Add the chicken breasts into the liquid.
• Place lid on the pressure cooker and lock. Make sure the pressure valve is set to keep steam inside. 
• For fresh chicken breasts: Use poultry setting and cook on high pressure for about 10 minutes. When instant pot has finished, use a fork or utensil to do a quick release.
• For frozen chicken breasts: Use poultry setting and cook on high pressure for about 15 minutes. When instant pot has finished, use a fork or utensil to do a quick release. Make sure your frozen breasts are separated, not in one big ball of ice or it will take longer to come to pressure and longer to cook.
• Remove chicken from pot and slice. Drizzle with sauce and serve as desired.

Video

Notes

Make sauce for the chicken: remove the chicken from the sauce. Mix 1 tablespoon cornstarch with 1 teaspoon water. Turn the instant pot to sauté and add the cornstarch mixture. Cook, stirring, until it boils and thickens.

Nutrition

Serving: 4ounces | Calories: 158kcal | Carbohydrates: 5g | Protein: 26g | Fat: 3g | Cholesterol: 72mg | Sodium: 681mg | Potassium: 499mg | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 1.3mg | Calcium: 8mg | Iron: 0.9mg

Other Chicken Recipes

Chicken & Turkey

Teriyaki Chicken 30 Minute Meal

Main Dish

BBQ Chicken Totchos

Chicken & Turkey

Meal Prep Chicken Breast

Chicken & Turkey

Grilled Lemon Herb Chicken

The post Instant Pot Chicken Recipe appeared first on Crazy for Crust.

Ingredients Needed

• Pasta: I love using whole wheat egg noodles but you can use your favorite shape and kind of pasta.
• Broccoli: Cut the florets off the stalk and into bite size pieces.
• Yellow Onion: Dice it small
• Garlic: Mince it or use a paste
• Cream of Mushroom Soup: This makes the sauce
• Milk: I used nonfat milk but you can use nondairy or water or chicken stock
• Cheese: It’s so good with some shredded parmesan cheese
• Chicken: I use already cooked chicken. This is great for using leftover chicken if you meal prep shredded chicken like I do, or if you have a rotisserie chicken.

How to Make Easy Chicken and Broccoli Skillet

1. Bring water to a boil in a large pan or skillet. Cook the noodles following the package instructions. When there are three minutes of cooking time left to go, add the broccoli florets and boil them with the noodles. Drain them and set them aside.
2. Heat the oil in the same pan. Add the onion and garlic and cook them until the onions are softened and translucent.
3. Add the soup, milk, cheese, and pepper. Stir to combine and then mix in the cooked chicken. Once the chicken is heated, add the cooked noodles and broccoli. Stir well to coat everything in the sauce. Top each serving with more Parmesan cheese.

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Chicken Broccoli Skillet

Chicken Broccoli Skillet dinner is an easy 30 minute dinner recipe that the whole family will love. It’s picky eater approved!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 456kcal

Author Dorothy Kern

Cost $10

Ingredients

• 8 ounces whole wheat egg noodles or any pasta
• 3 cups broccoli florets or more, if desired
• 1 tablespoon olive oil
• ½ medium yellow onion diced
• 2 cloves garlic minced
• 1 10.5 ounce can cream of mushroom soup (see note)
• ½ cup nonfat milk
• ½ cup shredded parmesan cheese use fresh not from the green canister
• ¼ teaspoon ground black pepper
• Salt and more pepper to taste
• 2 cups cooked chicken see note

Instructions

• Bring water to boil in large skillet (you can also do this in a separate saucepan). Cook noodles according to package directions adding the broccoli to the pan when there is about 3 minutes of cooking time left for the noodles. Cook until both are cooked, drain and set aside.
• Using the same pan, heat the olive oil. Cook the onion and garlic until onions are translucent, about 3-4 minutes. Add the soup, milk, parmesan, and pepper. Whisk or stir to combine. Add the chicken to the pan to heat it through then add the noodles and broccoli to the pot. Stir to combine.
• Add more shredded parmesan for serving, if desired.

Notes

1. I used Campbell’s Healthy Request condensed soup, use what you prefer. You can also use cream of chicken or cream of potato soup in place of the cream of mushroom.
2. You can also use rotisserie chicken in this recipe in place of my instant pot shredded chicken.
3. If you are using FRESH chicken that is not already cooked: dice chicken into small bite sized pieces. After the noodles and broccoli have been removed from the pan, add 1 tablespoon olive oil to the pan. Add the chicken and cook, searing on both sides, for about 5-10 minutes (depending on size of chicken pieces) then remove to a plate. You want the chicken almost cooked at that point. Continue the recipe to make the sauce then return the chicken and any accumulated juices to the pan and let finish cooking in the sauce.

Nutrition

Serving: 1serving | Calories: 456kcal | Carbohydrates: 48g | Protein: 33g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 302mg | Potassium: 593mg | Fiber: 3g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 62.4mg | Calcium: 252mg | Iron: 2.5mg

This easy Chicken Broccoli Skillet Dinner recipe is done in under 30 minutes! It’s an easy meal for weeknight dinners with a creamy parmesan sauce and lots of pasta.

The post Chicken Broccoli Skillet Dinner (30 minute meal) appeared first on Crazy for Crust.

Expert Tips

• Use a wide skillet instead of a dutch oven or pot and your sauce will cook faster.
• Before you serve it, check for seasoning. If needed, add additional salt and pepper, to taste.
• Many people will make sauces with fresh tomatoes, but using canned crushed tomatoes is just so much easier and taste great because they are canned at their peak. 
• Store in an airtight container for up to 3 days or freeze for up to one month.

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30 Minute Pasta Sauce Recipe

Make Easy Pasta Sauce in 30 minutes! This simple weeknight meal is perfect for pasta or meatballs or anytime you need an easy tomato sauce recipe for dinner.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 104kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 tablespoon olive oil
• ½ medium onion diced
• 2-3 cloves garlic minced
• 28 ounce can (794g) crushed tomatoes
• 8 ounce can (227g) tomato sauce
• 1 cup (237ml) chicken stock
• 1 tablespoon (21g) honey
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon Italian Seasoning
• ¼ teaspoon red pepper flakes

Instructions

• Add olive oil to a large frying pan (3 quart or larger saucepan can also be used). Heat over medium-high heat. Add the onion and cook 2 minutes, then add garlic and cook 1 minute more.
• Add the crushed tomatoes, tomato sauce, and chicken stock. Stir.
• Add the honey and spices to the tomato sauce, stir to combine. Bring to a boil, lower the temperature to medium-low and simmer for 15 minutes.
• Add additional salt and pepper to taste. Serve over pasta.
• Store in an airtight container for up to 3 days or freeze for up to one month.

Nutrition

Serving: 1serving | Calories: 104kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 820mg | Potassium: 568mg | Fiber: 3g | Sugar: 11g | Vitamin A: 473IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 2mg

Other Sauce Recipes

Pizza

Pizza Sauce from Scratch

Main Dish

Easy Crockpot Tomato Sauce Recipe

Fall

Crockpot Applesauce

Candy

3 Ingredient Caramel Sauce

The post 30 Minute Pasta Sauce Recipe appeared first on Crazy for Crust.

Ingredients Needed

• Yellow Onion, Celery, Carrot, Potato: All the vegetables are diced for easy eating and they go great with the mushroom soup!
• Oregano, Thyme, Salt and Pepper: I use dried herbs but you can also use fresh herbs if you have them
• Garlic: minced garlic or use garlic paste.
• White Mushrooms: You can also use baby Bella mushrooms if you prefer
• Low-Sodium Chicken Stock: The best base for any soup!
• Chicken Breast: Cooked and you can either dice the chicken it or shred it! You can also use leftover chicken thighs.
• Half & Half: Makes a nice creamy soup.

How to make Mushroom Soup Recipe

• Heat oil over medium high heat in a large pot or dutch oven. You can also use butter but I prefer using olive oil.
• Add onion, celery, carrot, potato to the pan, then sprinkle with the salt, pepper, oregano and thyme. Stir to coat. Cook about 5 minutes, stirring often. Add the garlic, stir, and cook one minute more.
• Add the mushrooms to the pot and stir, cook for 2 minutes.
• Add the bay leaf and chicken stock to the pot. Stir and cover; bring to a boil and simmer until the potatoes are cooked through (about 5-10 minutes).
• Once the potatoes are fork tender, add the chicken and half and half to the mixture. Stir and cook, until the soup is hot once more.
• Serve hot with a garnish of fresh parsley.

Expert Tips

• Make bread rolls to dip into the soup as a side!
• You can use chicken broth instead of chicken stock, but stock will give you the best flavor.
• f you want to make this with raw chicken: slice chicken into small bite-sized pieces. Heat 1 tablespoon of olive oil in soup pot and cook chicken until brown on all sides. Remove from heat and make the recipe as desired, adding the chicken back once the soup is boiling. Cook until chicken is cooked through and potatoes are done, then add the half and half.
• For storage, place in an airtight container and store in the fridge.

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30 Minute Chicken and Mushroom Soup

This easy Chicken Mushroom Soup is a 30 minute meal perfect for dinner! It’s creamy and lower in fat and full of flavor.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 209kcal

Author Dorothy Kern

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 1 stalk celery diced
• 1 medim carrot diced
• 1 medium russet potato diced
• 1 teaspoon salt
• ½ teaspoon ground pepper
• ½ teaspoon oregano
• ½ teaspoon thyme
• 2 cloves garlic minced
• 8 ounces sliced white mushrooms
• 1 bay leaf
• 4 cups 32 ounces low-sodium chicken stock
• 8 ounces cooked chicken breast diced or shredded
• ½ cup half & half

Instructions

• Heat oil over medium high heat in a large pot or dutch oven.
• Add onion, celery, carrot, potato to the pan, then sprinkle with the salt, pepper, oregano and thyme. Stir to coat. Cook about 5 minutes, stirring often. Add the garlic, stir, and cook one minute more.
• Add the mushrooms to the pot and stir, cook for 2 minutes.
• Add the bay leaf and chicken stock to the pot. Stir and cover; bring to a boil and cook until the potatoes are cooked through (about 5-10 minutes).
• Once the potatoes are fork tender, add the chicken and half and half to the pot. Stir and cook, until the soup is hot once more.
• Serve hot with a garnish of parsley.

Notes

If you want to make this with raw chicken: slice chicken into small bite-sized pieces. Heat 1 tablespoon of olive oil in soup pot and cook chicken until brown on all sides. Remove from heat and make the recipe as desired, adding the chicken back once the soup is boiling. Cook until chicken is cooked through and potatoes are done, then add the half and half.

Nutrition

Serving: 1serving | Calories: 209kcal | Carbohydrates: 15g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 666mg | Potassium: 617mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1770IU | Vitamin C: 7.8mg | Calcium: 54mg | Iron: 2.2mg

Other Soup Recipes

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Salsa Chicken Soup

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The post 30 Minute Chicken Mushroom Soup appeared first on Crazy for Crust.

The Easiest Greek Salad Recipe

This salad has countless elements to it with so many flavors and textures all coming together in one large bowl. It is my favorite salad recipe to make and bring to pot lucks or any event where a salad is needed! Because of everything that goes into making it–everyone will like something from it!

I use an amazing from scratch vinaigrette on top which pulls everything together! Because it is a pasta salad, I chose Orzo. It is a small pasta, but goes in great with this salad because it is not overwhelming, and you still have a great pasta taste!

Ingredients Needed

• Orzo Pasta: This small pasta resembles rice, but it’s pasta. I like how it makes the salad so simple. You can also use bowtie pasta or gluten-free pasta.
• Romaine Lettuce: Romaine is best but you could also use spring mix or a combination of spinach and iceberg lettuce.
• Grape Tomatoes, Red Onion, Kalamata Olives, Cucumber: These are all classic Greek salad ingredients. You could also use cherry tomatoes or add bell peppers. I love using English cucumbers but Persian cucumbers work too.
• Garbanzo Beans: This is a classic greek salad ingredient – these are also called chickpeas.
• Feta Cheese: The classic greek cheese is added into the dressing and on top of the salad.

How to make Greek Pasta Salad

• You’ll need to cook your orzo. Cook pasta according to the package directions, in a large pot of salted water you’ve brought to a boil. Cook it to al dente then drain and rinse with cold water.
• Place lettuce, tomatoes, onion, olives, beans, and feta in a large mixing bowl.
• Make the greek salad dressing: Add red wine vinegar, salt, pepper, dried oregano, extra virgin olive oil and rest of the vinaigrette ingredients to a jar. Cover and shake to combine. Taste to see if it needs an extra pinch of salt.
• Pour dressing over salad, toss to coat.
• Store in refrigerator up to 12 hours before serving. Store in an airtight container for up to one day.

Expert Tips

• Storage: Cover it in the fridge and for the next day.
• If you want it to last longer, don’t pour the dressing all over the salad. If you let anyone you are serving do it themselves then the salad will not get soggy over time!
• Add some chicken in if you’d like – you can use rotisserie chicken or shredded chicken that’s leftover.

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Greek Pasta Salad

This easy Greek Pasta Salad is the perfect side dish or potluck recipe! We love the easy homemade Greek dressing too!

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 241kcal

Author Dorothy Kern

Cost $9

Ingredients

For the salad:

• 1 cup orzo pasta cooked and drained
• 4 cups romain lettuce washed and cut
• 1 cup grape tomatoes halved
• ½ red onion sliced
• ½ cup pitted kalamata olives sliced
• ½ English cucumber chopped
• 1 can 15 ounces garbanzo beans, drained and rinsed
• ½ cup feta cheese crumbled

For the dressing:

• 1 tablespoon lemon juice
• 2 tablespoons red wine vinegar
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon oregano
• 2 garlic cloves pressed
• 1 tablespoon finely diced red onion
• 2 tablespoons feta cheese
• ½ cup olive oil

Instructions

• Place lettuce, orzo, tomatoes, onion, olives, beans, and feta in a large salad bowl.
• Make the dressing: add all dressing ingredients to a jar. Cover and shake to combine.
• Pour dressing over salad, toss to coat.
• Store in refrigerator up to 12 hours before serving. Store in an airtight container for up to one day.

Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 302mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2280IU | Vitamin C: 5.4mg | Calcium: 89mg | Iron: 0.8mg

Other Salad Recipes

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The post Greek Pasta Salad appeared first on Crazy for Crust.

Easy Instant Pot Chicken Parmesan Pasta

It really is the easiest instant pot recipe you will find! You just have to put the ingredients in the pot and then cook. When it is done it is the best chicken you will taste! I usually serve this recipe with spaghetti and marinara sauce for a traditional chicken parmesan recipe!

I love to sprinkle some basil and parmesan cheese on top and serve with penne pasta or spaghetti for the best flavor. This would also work with gluten free pasta – and you can even start with frozen chicken breasts!

Ingredients Needed

• Chicken Breast: I always use boneless skinless chicken breasts, but you can use chicken thighs, chicken tenders, or chicken cutlets if you prefer.
• Pasta Sauce: Tastes good with chicken and pasta! If you want you can doctor up your sauce with some Italian seasoning.
• Garlic: Fresh is always best
• Red Pepper Flakes: Adds a bit of spice!
• Mozzarella: Shred your own cheese for the best melting.
• Pasta and Vegetables: For serving it!

How to make Chicken Parmesan

• Add pasta sauce to the instant pot liner. Stir in garlic and pepper flakes.
• Place chicken breastss in the bottom of your instant pot liner. If they’re really thick, pound them uniform in size.
• Close and lock the instant pot lid. Make sure the release valve is closed. Set the pressure to high for 10 minutes. Let come to pressure, cook for 10 minutes, then do a natural release for 10 minutes.
• Release any steam and unlock the lid. Add cheese to the top of each chicken breast. Close the lid and set the pressure cooker to warm or saute mode on low. Keep the lid on, checking after a few minutes, until the cheese is melted.
• Serve with pasta or vegetables and season with salt and pepper.

Expert Tips

• I served this as a full breast, but you can also make instant pot shredded chicken to serve with the rest of the ingredients!
• Feel free to use a jarred sauce, but if you want–my crockpot tomato sauce is delicious with this recipe!
• Reheating: store leftovers in the fridge and reheat in the microwave.

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Instant Pot Chicken Parmesan

Instant Pot Chicken Parmesan is an easy and fast way to make a Chicken Parmesan recipe! Just a few ingredients and dinner is ready in under 30 minutes.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 171kcal

Author Dorothy Kern

Cost $9

Equipment

• Pressure Cooker

Ingredients

• 1 pound chicken breasts (about 4 breasts)
• 24 ounces pasta sauce or 1 jar
• 2 cloves garlic pressed or minced
• ¼ teaspoon red pepper flakes
• 1 cup mozzarella cheese shredded
• Pasta for serving

Instructions

• Add pasta sauce to the instant pot liner. Stir in garlic and pepper flakes.
• Place chicken breastss in the bottom of your instant pot liner. If they're really thick, pound them uniform in size.
• Close and lock the instant pot lid. Make sure the release valve is closed. Set the pressure to high for 10 minutes. Let come to pressure, cook for 10 minutes, then do a natural release for 10 minutes.
• Release any steam and unlock the lid. Add cheese to the top of each chicken breast. Close the lid and set the pressure cooker to warm or saute on low. Keep the lid on, checking after a few minutes, until the cheese is melted.
• Serve with pasta or vegetables.

Nutrition

Calories: 171kcal | Carbohydrates: 7g | Protein: 22g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 800mg | Potassium: 669mg | Fiber: 2g | Sugar: 5g | Vitamin A: 665IU | Vitamin C: 9.2mg | Calcium: 115mg | Iron: 1.5mg

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Crockpot Chicken Marinara

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The post Instant Pot Chicken Parmesan appeared first on Crazy for Crust.