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At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me.

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Trisha Yearwood's Angel Biscuits

5 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

5 tablespoons sugar

1/4 cup warm (90 to 110 degrees F) water

1/2 ounce (2 packages) active dry yeast

1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted

2 cups buttermilk

1. Preheat the oven to 425 degrees F.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.

3. In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.

4. Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.

5. Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.

6. Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

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Trisha Yearwood's Angel Biscuits 5 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 5 tablespoons sugar 1/4 cup warm (90 to 110 degrees F) water 1/2 ounce (2 packages) active dry yeast 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted 2 cups buttermilk Preheat the oven to 425 degrees F.

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Blueberry Zucchini Snack Cake with Lemon Buttercream ~ this easy snack cake combines the best of summer into one delicious treat, and since blueberries, zucchini, and lemons are available all year round, you never have to go without this yummy cake!

The mere thought of a zucchini cake with blueberries and a lemon buttercream sends me into a tailspin of anticipation.

When it comes right down to it, we food bloggers are just as susceptible to gorgeous Pinterest photos as anybody, maybe more. Lots of my food cravings start out as random pins that float innocently across my screen. You might have seen I am Baker's cake around, it's a stunner. I keep a little queue of recipes that I want to make and this one kept inching its way up to the top until finally I couldn't resist.

Amanda's cake is a gorgeous 2 layers, fit for a celebration, but in true TVFGI style, I turned it into a casual snack cake. No less scrumptious, just a little more user friendly. Eat it with your hands, in your lap, off a paper napkin, whateves, but definitely try it.

Instead of using round cake pans, I baked the batter in my 9×13 USA pan, I love it, it's got a wonderful heft to it, and cooks nice and evenly. I don't like to bake in glass if I can avoid it because it tends to cook hot, and the edges can get overdone. I used this pan to bake my favorite Pecan Praline Pumpkin Cake and my Brown Sugar Peach Cake, too, and I'm always thrilled with the results.

BAKING TIP: Converting a layer cake to a 9×13 pan is easy - since the depth of the batter will be comparable, there are no changes necessary except to watch the baking time carefully. It will probably take a little longer in the 9×13 pan, so check with a toothpick to be sure.

The batter is luxurious and silky - and since it uses oil in place of butter it's super easy to throw together. I made sure to rearrange my blueberries after filling the pan so they would be evenly distributed throughout the cake.

This blueberry zucchini cake is moist, dense, and delicious, but I think it's the lemon buttercream that has my taste buds doing a jig. I love it, so I made sure to lay it on nice and thick.

BAKING TIP: I blended the lemon buttercream up in my food processor (fitted with the metal blade) rather than using my electric hand beaters like I usually do, and I loved the result. It was easier, less messy, and the frosting came out super smooth and creamy. It's my go to method from now on.

"I have made this many times and it's just so perfect for any occasion! It's a personal favorite of my husbands. He surprisingly shared it with his coworkers and they all agreed! Thanks so much for sharing this awesome recipe!" ~ Lauren

Blueberry Zucchini Snack Cake with Lemon Buttercream

Don't forget to pin this blueberry zucchini snack cake!

used in this post (the photos are clickable)...

I read each and every comment and I try to respond to questions asap, so ask away ~ and if you've made a recipe I really love it when you come back and share your experience with all of us. If you love a recipe, please give it a thumbs up by rating it 5 stars!

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Blueberry Zucchini Snack Cake with Lemon Buttercream

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Blueberry Zucchini Snack Cake with Lemon Buttercream ~ this easy snack cake combines the best of summer into one delicious treat, and since blueberries, zucchini, and lemons are available all year round, you never have to go without this yummy cake!

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Sausage and Egg Hash Brown Cups are the perfect easy breakfast for busy weekday mornings or a casual weekend brunch. The cheesy hash brown cup is filled with a sausage patty and topped with an egg for a filling and delicious breakfast any day of the week! Serve with fresh fruit or this Tropical Fruit Salad for a tasty breakfast to remember!
Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram! PIN IT NOW!! This post is sponsored by Jimmy Dean.
Sausage and Egg Hash Brown Cups

Breakfast is king in our home. Hot breakfasts happen 5 to 7 days a week and although some might say I spoil my kids, I know that getting them a nice breakfast is key to them having a successful day in school. Lunch is so hit or miss and depending on their mood, they even occasionally skip it altogether. I love sending them off to school knowing they have full bellies and are ready to start their day.

Many of our favorite breakfast recipes start with Jimmy Dean Premium Pork Sausage. This fresh sausage is a delicious staple in our house. I've relied on its superior flavor and unique blend of signature seasonings to make our breakfasts shine for as long as I can remember.

We make a lot of fun breakfast recipes during the week and amp it up a little on the weekend. These easy Sausage and Egg Hash Brown Cups would be perfect for a casual weekend brunch or a busy school morning. Super versatile and they are quite irresistible.

For this recipe, instead of frying the sausage, I baked it on a foil-lined baking sheet. Not only is it easy, it makes clean up a breeze.

The hash brown cups are a mixture of refrigerated hash browns, cheese, salt and pepper and a little olive oil to help them get crispy. The cheese not only adds some yummy flavor to the cups but also helps the cups stay together. Basically, delicious food glue.

The hash brown cups are baked on their own for a bit and then it's time to layer on a sausage patty, egg, and a little more cheese.

Back in the oven they go! As soon as those eggs are set, it's time to eat. I topped the hash brown cups with some fresh chives, green onions would also work. Just a dash of freshness and color to brighten up this savory breakfast.

Serve with some fresh fruit and you've got a meal to remember. These hash brown cups also make an amazing breakfast-for-dinner option any night of the week.

Tips for Making Sausage and Egg Hash Brown Cups

How To Make Sausage and Egg Hash Brown Cups

Sausage and Egg Hash Brown Cups

During recipe testing, I used three different muffin pans. I noticed each pan had a different size well. Keep that in mind as you are making this recipe and note that you may need more or less hash browns, sausage, etc.

Use Jimmy Dean Premium Pork Sausage for optimal results. The unique, savory blend of seasonings adds the perfect flavor to these easy hash brown cups.

I used refrigerated hash browns for this recipe but also tested using frozen and fresh potatoes as well. To use frozen hash browns, simply thaw and then proceed with the recipe as written. To use fresh potatoes, bake 4 to 6 medium russet potatoes just until slightly tender, cool, grate, and then follow the recipe as written.

Generously spray the muffin pan wells with non stick cooking spray. The muffin pan I used here has exceptional nonstick qualities and I experienced absolutely no sticking of any kind which makes removal a breeze. Let the cups cool for 5 minutes or so to aid in easy removal.

Author Trish - Mom On Timeout

Hungry for more breakfast recipes? Try these Poached Eggs or this Breakfast Bundt Cake!

More tasty breakfast recipes!

For all breakfast recipes, go HERE.
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Have a great day!
Triple Berry French Toast Casserole Deep Dish Ham and Asparagus Quiche Overnight Blackberry Yeast Waffles

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Sausage and Egg Hash Brown Cups are the perfect easy breakfast for busy weekday mornings or a casual weekend brunch. The cheesy hashbrown cup is filled with a sausage patty and topped with an egg for a filling and delicious breakfast any day of the week!

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1. Recipes

2. Muffins & Popovers

These muffins are a clone of "The Famous Jordan Marsh Blueberry Muffins" - which were indeed famous up until the mid-1990s, when Jordan's, one of Boston's two iconic department stores (Filene's being the other) was absorbed by Macy's and effectively disappeared.

These overstuffed muffins, with their signature sugary crown, were served in the Jordan Marsh dining room on the top floor of the store, where dedicated shoppers went to rest and compare purchases while sipping tea and enjoying a muffin - blueberry, of course.

Instructions

1. Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.

2. In a medium-sized bowl, beat together the butter and sugar until well combined.

3. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

4. Beat in the baking powder, salt, and vanilla.

Perfect your technique

5. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.

6. Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.

7. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.

8. Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional - go for it!

9. Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.

10. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

Tips from our Bakers

Can you use coarse white sparkling sugar instead of granulated sugar on top of the muffins? Sure; but they won't be "true" Jordan Marsh muffins.

If you use frozen berries, don't crush any of them. Rinse several times in cold water, then pat dry with paper towels before using; this will help prevent the muffins from baking up blue-green.

Room-temperature butter is easier to work with than ice-cold butter when preparing muffin batter. If possible, remove butter from the fridge an hour or so before starting the recipe.

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Famous Department Store Blueberry Muffins

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Recipes Muffins & Popovers These muffins are a clone of "The Famous Jordan Marsh Blueberry Muffins" - which were indeed famous up until the mid-1990s, when Jordan's, one of Boston's two iconic department stores (Filene's being the other) was absorbed by Macy's and effectively disappeared.

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Instructions

Blueberry Donuts

Preheat your oven to 350°F. Using cooking spray, coat 8 cavities in the donut pan. Set aside.

In large mixing bowl combine milk, egg, oil, lemon juice, and vanilla extract. Set aside.

In medium mixing bowl combine flour, baking powder, salt, and sugar. Add to wet ingredients and stir until just combine, making sure not to overmix. Gently fold in blueberries making sure not to squish.

Divide the dough into the 8 cavities and bake until a toothpick can be inserted cleanly, about 10 minutes. Remove from oven and let cool 10 minutes before inverting to a wire rack to finish cooling.

Lemon Glaze

In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest. If too thick, add more lemon juice. If too thin, add more powdered sugar.

Dip each donut into glaze and let set over a wire rack until the glaze hardens, about 5 minutes.

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Baked Blueberry Donuts with Lemon Glaze are the Perfect Weekend Treat

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Blueberry Donuts Preheat your oven to 350°F. Using cooking spray, coat 8 cavities in the donut pan. Set aside. In large mixing bowl combine milk, egg, oil, lemon juice, and vanilla extract. Set aside. In medium mixing bowl combine flour, baking powder, salt, and sugar.

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Spicy Mixed Greens Shakshuka with Goat Cheese

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An easy breakfast or dinner, this shakshuka has a spicy chipotle base that

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The absolute best biscuits and gravy come from an easy Sausage Gravy made from scratch with ground pork and seasonings. It is the best comfort food when smothered over homemade buttermilk biscuits!
Why this recipe is the best:

Not all sausage gravy is the same. I have frequently ordered biscuits and gravy at restaurants only to be disappointed when it is either too thick or too thin or too starchy or the sausage is not good.

This recipe is not only quick and easy to make and with very few ingredients, the flavor is outstanding!

This recipe has been viewed well over 2 million times and you can see from the 100+ comments how much people love this delicious breakfast recipe!

Ingredients needed:

Here's how to make it:

1. The sausage is cooked in butter (photo 1) because you can't have a good gravy without the right amount of fat!

2. Once the sausage is sufficiently browned, you add the flour (photo 2). Be sure to let it cook for several minutes before adding the milk. You want it to mix with the fat and let it cook to the point where it gives off an amazing aroma.

3. Finally, to make the gravy, add the milk (photo 3) and stir continuously over heat until the gravy thickens (photo 4).

Cooking tips for perfect results:

You can buy seasoned breakfast sausage in bulk without any casing from most meat departments, however I prefer to start with plain ground pork and make my own sage breakfast sausage.

Make sure to use a good pan that will brown the meat nicely. I always cook my sausage gravy in my favorite Staub dutch oven. The pan drippings are what give this recipe so much flavor.

Do not substitute the butter with margarine.

I highly recommend using whole milk for a richer flavor, however nonfat or lowfat milk can be used.

How to make biscuits and gravy:

Consider yourself warned - this recipe is so good that you'll no longer want to order them when dining out because all others will fail in comparison.

Start with your favorite creamy breakfast gravy. Obviously this sausage gravy recipe is my favorite, but I've also made Country Bacon Gravy, Country Mushroom Gravy if you need a meatless version, and Gluten Free Sausage Gravy.

Keep the gravy warm over very low heat until you're read to serve.

Then, all you need is a fresh biscuit and you simply can't beat a homemade flaky buttermilk biscuit. I prefer to split my biscuits in half to maximize the amount of gravy I can let soak in.

Freshly ground pepper is a must.

What to serve with this breakfast:

Recipe video below!

I love some kind of egg recipe to accompany my biscuits and gravy. I don't like runny yolks running into that country sausage gravy, so I always serve them with some kind of scramble or omelet.

If you're not afraid of the carbs (hey, you're eating biscuits and gravy, after all), a side of easy breakfast potatoes makes a nice addition, especially if you get an extra ladle full of gravy to smother those potatoes.

It's a good idea to add some color and produce to your plate as well. I make a fruit salad with a secret ingredient that pleases everyone. Or you balance out your biscuits and gravy with some wilted sauteed spinach.

If you make this recipe, I'd love to hear from you in the comments section below. This post was originally created in March 2015 and has been updated for your reading pleasure.

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Country Sausage Gravy {Biscuits and Gravy} | Self Proclaimed Foodie

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The absolute best biscuits and gravy come from an easy Sausage Gravy made from scratch with ground pork and seasonings. It is the best comfort food when smothered over homemade buttermilk biscuits! Not all sausage gravy is the same.

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by Holly This easy Overnight Breakfast Casserole is quick to prep in the evening and then baked up fresh and delicious in the morning! Cheese, bacon, bell peppers and green onions are layered with bread and soaked in a seasoned egg mixture. This is the perfect meal to serve on a holiday morning or for guests.
A Breakfast Casserole Known By Many Names

I have eaten this casserole on Christmas morning for as long as I can remember. My mom always made it when I was young and I looked forward to this casserole every year at Christmas Breakfast!

We have always called it wife saver but it's also known as a strata which is basically bread and eggs with yummy add ins.

It's great because it's really easy to make and it's made the night before (or at least 3-4 hours ahead of time). In the morning just put it in the oven to cook while your family is doing other fun activities (like opening stockings or egg hunting!) or even if you have a house full of guests to feed!

Cutting or Leaving the Crust

I find a lot of breakfast items are on the sweeter side like pancakes and waffles but I'm a savory girl so this is my favorite. Since we have a large family, I usually make this and a sweeter Overnight Apple Pie French Toast for my kids (or sometimes Blueberry Cream Cheese French Toast).

I think every family seems to have a slightly different version of this meal.

My mother in law adds a crunchy topping to hers (and uses brown bread) while my sister cuts off the crusts and leaves her slices whole. I always leave the crusts and cube my bread since I really can't tell the difference and let's face it, less work is better.

Casserole Preparation & Add-ins

You can certainly add in whatever you like, ham or sausage are great in this as well! We've added everything from ham and asparagus to artichokes and mushrooms (pre-cook the mushrooms so they don't get watery). Of all the versions I've had, this one is definitely my favorite.

It's so easy to put together and a great way to feed breakfast to a crowd so I often make it when we have guests over! If you're the kind of person that likes to eat breakfast for dinner, this is a super simple prep ahead meal and if you are lucky enough to have any leftovers, this is great reheated too!

Note: It's best to take the casserole out of the fridge first thing and let it sit at room temperature for about 30 minutes. If you are cooking two pans, baking time will increase by about 20-30 minutes.

More Breakfast Recipes You'll Love

Overnight Breakfast Casserole

Servings 12 servings

Author Holly Nilsson

Course Breakfast

Cuisine American

Here are some other recipes you'll love:
Overnight Apple Pie French Toast Casserole
Overnight Breakfast Casserole with Sausage

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Overnight Breakfast Casserole {with Bacon} - Spend With Pennies

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Overnight Breakfast Casserole with Bacon! Wifesaver Breakfast is a great make ahead casserole! Perfect for holidays (it can be made with sausage or ham too). In this recipe, cheese, bacon, bell peppers and green onions are layered with bread and soaked in a seasoned egg mixture.

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Who should not take FARXIGA?

Do not take FARXIGA if you:

are allergic to dapagliflozin or any of the ingredients in FARXIGA. Symptoms of a serious allergic reaction may include skin rash, raised red patches on your skin (hives), swelling of the face, lips, tongue, and throat that may cause difficulty in breathing or swallowing. If you have any of these symptoms, stop taking FARXIGA and contact your healthcare provider or go to the nearest hospital emergency room right away

have severe kidney problems and are taking FARXIGA to lower your blood sugar

are on dialysis

What are the possible side effects of FARXIGA?

FARXIGA may cause serious side effects including:

Dehydration (the loss of body water and salt), which may cause you to feel dizzy, faint, lightheaded, or weak, especially when you stand up (orthostatic hypotension). There have been reports of sudden kidney injury in people with type 2 diabetes who are taking FARXIGA. You may be at a higher risk of dehydration if you take medicines to lower your blood pressure, including water pills (diuretics); are age 65 or older; are on a low salt diet, or have kidney problems. Talk to your doctor about what you can do to prevent dehydration including how much fluid you should drink on a daily basis

Ketoacidosis occurred in people with type 1 and type 2 diabetes during treatment with FARXIGA. Ketoacidosis is a serious condition which may require hospitalization and may lead to death. Symptoms may include nausea, tiredness, vomiting, trouble breathing, and abdominal pain. If you get any of these symptoms, stop taking FARXIGA and call your healthcare provider right away. If possible, check for ketones in your urine or blood, even if your blood sugar is less than 250 mg/dL

Serious urinary tract infections (UTI), some that lead to hospitalization, occurred in people taking FARXIGA. Tell your healthcare provider if you have any signs or symptoms of UTI including a burning feeling when passing urine, a need to urinate often, the need to urinate right away, pain in the lower part of your stomach (pelvis), or blood in the urine with or without fever, back pain, nausea, or vomiting

Low blood sugar (hypoglycemia) can occur if you take FARXIGA with another medicine that can cause low blood sugar, such as sulfonylureas or insulin. Symptoms of low blood sugar include shaking, sweating, fast heartbeat, dizziness, hunger, headache, and irritability. Follow your healthcare provider's instructions for treating low blood sugar

Bacterial infections under the skin of the genitals and areas around them. Rare but serious infections that cause severe tissue damage under the skin of the genitals and areas around them have happened with FARXIGA. This infection has happened in women and men and may lead to hospitalization, surgeries and death. Seek medical attention immediately if you have fever or you are feeling very weak, tired or uncomfortable and you also develop any pain or tenderness, swelling, or redness of the skin in the genitals and areas around them

Vaginal yeast infections in women who take FARXIGA. Talk to your healthcare provider if you experience vaginal odor, white or yellowish vaginal discharge (discharge may be lumpy or look like cottage cheese), or vaginal itching

Yeast infection of skin around the penis (balanitis) in men who take FARXIGA. Talk to your healthcare provider if you experience redness, itching, or swelling of the penis; rash of the penis; foul smelling discharge from the penis; or pain in the skin around penis. Certain uncircumcised men may have swelling of the penis that makes it difficult to pull back the skin around the tip of the penis

The most common side effects of FARXIGA include yeast infections of the vagina or penis, and changes in urination, including urgent need to urinate more often, in larger amounts, or at night.

What should I tell my healthcare provider before taking FARXIGA?

Before you take FARXIGA, tell your healthcare provider:

all of your medical conditions, including problems with your kidneys, liver, bladder, or pancreas

if you have had, or have risk factors for, ketoacidosis (including type 1 diabetes, are eating less due to illness, surgery, or a change in your diet, are going to have surgery, or binge drink)

if you are pregnant, or plan to become pregnant. FARXIGA may harm your unborn baby

if you are breastfeeding, or plan to breastfeed. It is unknown if FARXIGA passes into your breast milk

about all the medicines you take, including prescription and nonprescription medicines, vitamins, and herbal supplements

What is FARXIGA?

FARXIGA is a prescription medicine used to:

improve blood sugar control along with diet and exercise in adults with type 2 diabetes

reduce the risk of hospitalization for heart failure in adults with type 2 diabetes and known cardiovascular disease or multiple cardiovascular risk factors

reduce the risk of cardiovascular death and hospitalization for heart failure in adults with heart failure (when the heart is weak and cannot pump enough blood to the rest of your body)

FARXIGA should not be used to treat people with type 1 diabetes or diabetic ketoacidosis (increased ketones in your blood or urine).

Please see Prescribing Information and Medication Guide for FARXIGA.

You may report side effects related to AstraZeneca products by .

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Healthy Recipes | FARXIGA® (dapagliflozin)

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Do not take FARXIGA if you: are allergic to dapagliflozin or any of the ingredients in FARXIGA. Symptoms of a serious allergic reaction may include skin rash, raised red patches on your skin (hives), swelling of the face, lips, tongue, and throat that may cause difficulty in breathing or swallowing.

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Halve a whole grain or other high-fiber muffin (aim for one with 30 grams of carbohydrates and at least 3 grams of fiber), cover with berries, and top with a dollop of low- or nonfat yogurt for a fast and easy breakfast.

3. Whole-Grain Cereal

Hot or cold, the right cereal makes a great breakfast. Enjoy a bowl of high-fiber, low-sugar cereal with skim milk, or heat up plain oatmeal. "When it comes to whole grain cereal, you can't beat a bowl of steel-cut oats," says Kennedy. "They're packed with fiber, vitamins, and minerals and make a great base for a healthy and diabetes-friendly breakfast." Just remember that a little goes along way: A half cup equals one serving and about 15 grams of carbs. And watch what you add to it. Limit the butter and sugar - instead, top with fresh fruit, skim milk, or a sugar substitute to sweeten your meal.

4. Scrambled Eggs and Toast

The old standby breakfast of scrambled eggs and toast can be a healthy way to start the day if you cook them right. Scramble the egg in a nonstick pan with cooking spray. Enjoy this with a slice of whole-wheat toast topped with a light butter substitute, low-fat cream cheese, or sugar-free jam.

5. Breakfast Burrito

This filling and easy meal can be eaten on the go when wrapped in foil. Using a nonstick skillet and cooking spray, scramble an egg with onions and green peppers or spinach. Place in a warmed whole-wheat tortilla, sprinkle with nonfat cheddar cheese, add some salsa, and you have a healthy breakfast to keep you going until lunch.

6. Bagel Thins With Nut Butter

Bagels are notoriously large, so consider enjoying bagel thins instead - otherwise you may overload on carbohydrates. Top the bagel thins or flats with peanut or almond butter for a dose of healthy fat and protein that's a satisfying, lower-carb energy boost.

7. Almonds and Fruit

For a breakfast you can eat on the run, grab a hearty handful of whole, raw almonds and a small serving of low glycemic-index fruit, such as berries, a peach, an apple, or an orange. The fiber and healthy monounsaturated fats in the nuts will help you feel full, and the fruit adds additional fiber and a touch of sweetness to your morning without causing a blood-sugar spike.

More Breakfast Tips for Type 2 Diabetes

When you're planning or preparing your healthy breakfast, keep these points in mind:

Watch your portion sizes.

Keep the diabetes dietary goals in mind, and consider using "the plate method": Fill half your plate with nonstarchy vegetables, one quarter with protein, and the remaining quarter with a grain or starch. And then you might add a serving of fruit and dairy to your meal.

Choose healthy fats such as olive or canola oils, avocado, and nuts.

Choose lean meats, such as Canadian bacon, turkey bacon, turkey sausage, or eggs.

Eat low-fat dairy foods, such as nonfat or 1 percent milk, low-fat or fat-free yogurt (choose plain, unflavored yogurt and add one serving of fruit for sweetness, or choose yogurt sweetened with sugar substitutes), and low-fat cheeses.

Avoid fat- and sugar-laden coffee drinks. Drink regular coffee and use 2 percent milk and a sugar substitute.

To get more breakfast ideas and make sure you are eating the right portion sizes and types of foods, work with a registered dietitian or certified diabetes educator. A dietitian can help create a meal plan that is right for you and your type 2 diabetes.

For more type 2 diabetes breakfast ideas, check out Diabetes Daily's article "7 Low-Carb Breakfast Ideas to Start Your Day"!

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7 Easy Breakfast Ideas for Type 2 Diabetes | Everyday Health

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Halve a whole grain or other high-fiber muffin (aim for one with 30 grams of carbohydrates and at least 3 grams of fiber), cover with berries, and top with a dollop of low- or nonfat yogurt for a fast and easy breakfast. Hot or cold, the right cereal makes a great breakfast.

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These Blueberry Muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!

This post may contain affiliate links. Read my disclosure policy.

Lemon Blueberry Muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh out of the oven. That lemon glaze over the top is "optional, but highly necessary." My oh my is it good!

This muffin recipe couldn't be easier - both the blueberry muffins and the sweet lemon glaze. I scored major points with my family and they devoured these quickly. They are fantastic with a big mug of tea or coffee and the glaze make these completely irresistible and stunning for summer brunch parties. Everything about these is good.

We added amazon affiliate links below for our favorite tools used to make this recipe.

Watch How to Make Blueberry Lemon Muffins:

I hope you are excited about making blueberry lemon muffins after watching that video! The texture of these muffins is just right. They are 100 times better than Costco muffins so if you like those, you'll go nuts for these homemade blueberry muffins!

Ingredients for Blueberry Muffins:

Cook's Tip: Measuring correctly in baking is everything! Watch our top tips and tricks on how to measure ingredients accurately.

This blueberry muffins recipe is so simple and the key to success is not to over-mix after beating the eggs and sugar. You want to see tiny lumps in the batter after mixing in the flour and it should not be perfectly smooth. I used an electric hand mixer to beat the eggs and sugar then added the flour, zest and lemon juice with a whisk and finally folded in the blueberries with a spatula.

You will fall in love with this lemon glaze. It adds just the right amount of tangy lemon flavor.

More Blueberry Recipes to Explore:

It's blueberry season! Check out these recipes bursting with fresh blueberries. Blueberries are good fresh, but they are even more amazing baked into recipes!

The Secret to Baking with Frozen Blueberries:

If using frozen blueberries, thaw in refrigerator and drain any excess juice. Frozen blueberries can tint the batter blue/green so thoroughly pat them dry between several layers of paper towels and fold them in gently. Do not over-mix.

Print-Friendly Recipe for Blueberry Lemon Muffins:

Blueberry Muffins Recipe with Lemon Glaze

These lemon blueberry muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

I hope you love this blueberry muffin recipe! It's a keeper! If you try it, let me know how much you loved it!

P.S. If you haven't already, click here to subscribe to our cooking channel and click the bell icon when you do, so you will get notifications every time we post a new video! Thank you so much for subscribing!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Blueberry Muffins With Lemon Glaze (VIDEO) - NatashasKitchen.com

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These Blueberry Muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast! This post may contain affiliate links. Read my disclosure policy.

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No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic.

NO KNEAD SKILLET OLIVE BREAD

A crispy crust with TONS of flavor, this No Knead Skillet Olive Bread comes together in just minutes without much work. Add all the ingredients to a mixing bowl, let it rise, transfer the dough to a skillet, let it rise again, then BAKE it. Hands-on is about 7.5 minutes.

Hi-ya! Happy Sunday, everyone! Another day, another snow storm. AND the porch thermometer is stuck at ZERO. It's brutal.
This post is sponsored by STAR FINE FOODS! Thank YOU, friends, for supporting the brands that make Diethood possible!
You know what happens on these snowy, won't-get-out-of-the-house days? I shop online, all day long. I jump from store to store, pretending like I can afford it all - Chanel, Louis Vuitton, Prada, etc. - I fill up my cart with everything that I want, and I never hit the "buy" button. 😀

Another thing that happens on these snowy, frigid days? I start to crave carbs. All the carbs, please! In the form of Rosemary Garlic No Knead Skillet Bread.

This recipe started out with the most whole-wheat of intentions, but didn't end there. I wish I could look you in the eye and tell you that this bread in whole wheat form was awesome, but it wasn't. It was not good. It was so so so very not good. Now listen. I like whole wheat bread very much. I can be way into it, but the problem is... this bread tastes a million times better with good ol' all-purpose flour. You can argue with me, and I'll listen, but it just didn't taste good.

So, in the spirit of bread transformation, I decided to mix in a handful of STAR's Garlic and Basil Marinated Olives to add some magic and a hint of texture to our gorgeous loaf.

These robust olives feature a mix of garlic and basil, and are great to serve as an appetizer or over a salad, but clearly, they were also made for bread lovers. And while the olives are amazing all on their own, on this particular day I was feeling a bit Martha Stewart-esque and this was our result.

HOW TO MAKE BREAD IN A SKILLET

As championed by the authors of Artisan Bread in Five Minutes a Day, in a nutshell, this Skillet Olive Bread is just a batch of straight forward dough. You add all the ingredients to a mixing bowl; let it rise; transfer it to the skillet; let it rise again; then bake it. You spend about 5 minutes prepping it, and that is all. The rest of the time, the bread is rising or baking.

This Olive Bread is thoughtful in its ease and taste, making us very good in the department of homemakers, if only for just a day. In fact, it's flexible enough to fit in a fresh loaf before dinner, even on a busy night.

Spread it with butter, dip it in olive oil and balsamic vinegar (yes yes yes!), sop up some soup with it, or do what I do and just inhale it as is. This bread is everything. Crusty, warm, definitely flavorful, and I happen to think you should make a loaf right now, then go catch up on some Real Housewives.

For more information on STAR Fine Foods Products, please check them out on Facebook, and

Flavor Destinations: STAR Garlic & Basil Marinated Olives are available at Raley's and Savemart stores and .

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

WATCH HOW TO MAKE NO KNEAD SKILLET BREAD

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No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic. A crispy crust with TONS of flavor, this No Knead Skillet Olive Bread comes together in just minutes without much work.

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Cinnamon Rolls:

These fluffy, tender, and flavorful cinnamon rolls are everything you want, including this sinfully delicious, cream-cheese frosting. We are hooked on them and hope you will love this cinnamon roll recipe and its quick prep time!

Cinnamon Rolls
©Eazy Peazy Mealz by EazyPeazyMealz.com Pin it to your (Board Type) board to SAVE it for later! Follow Eazy Peazy Mealz on Pinterest for more great tips, ideas and recipes!
A tale of a million batches.

Full Disclosure: Sometimes these cinnamon rolls actually take me more than an hour to make. But they can be made in just an hour. If you are in a time crunch, be sure to prepare these in a warm place so they rise quickly.

Cinnamon rolls are my family's favorite treat. My husband is basically obsessed with my mom's cinnamon rolls. I love making them for him, but her recipe takes many, many hours, and is a true labor of love.

You can take that to mean I rarely make them despite how happy they make my husband because, frankly, I don't have time. It is easier to just go buy him some.

But then, one fateful day, my aunt posted on her Facebook a review of a recipe she had tried for easy cinnamon rolls. 1 Hour Cinnamon Rolls from TacPasket. She said she loved them and that they were as big as hub caps. And tasted good too.

My kids were in bed. My husband was gone (work), and I had nothing to read or watch, and had promised myself to take the night off. So I decided to make them.

When I first read the ingredients I was a little nervous.

The recipe is very simple, calls for a LOT of yeast, and has a few methods that I had never tried before, like oiling your counter top instead of flouring it, and instead of rolling out the dough, you press it out by hand.

But I decided I had nothing to lose except 10 ½ cups of flour and 6 Tbs of yeast, so why not try it.

I was so worried they would be yeast-y. But they weren't. They were actually very good.

I have since made and played with the recipe dozens of times. While I have not strayed far from the original version, I have found a few things that work better for me. First, the frosting had to go.

Too plain.

I like my cinnamon rolls to be rich and delightful. I want my kids to go and brag to their friends about how their mom makes the best cinnamon rolls of all time, and I think that starts with frosting. A cream cheese icing is a must for me with this cinnamon roll recipe.

Climate, Altitude, and Temperature

Second, for my climate, altitude, etc. I needed a little more flour to get the right dough consistency. That is the tricky thing with baking. The first time I made them I did not have enough flour and the dough was too sticky, and hard to work with. The next time, I lost count and had to eye ball the dough, and that is when I realized the flour amount should probably be adjusted.

So then I made them 10 more times until I figured out what works for me. I still eye ball the dough, and adjust if needed to get it right. I also always like to use my silicone baking mats, they make for an easy, quick clean up.

Next, rise time.

Oh how tricky this can be as there are so many factors that contribute to it. My first attempt, I followed the recipe exactly, and the rolls were a bit denser than I wanted. I like light, fluffy, tender rolls that practically melt in your mouth. So, if that is what you want too, let them rise. Thus, it is possible these will be 90 minute cinnamon rolls instead of 1 hour. But it is worth it.

Lastly, I wanted a slightly richer filling, and thicker, so I use some brown sugar as well as white, and I am generous with the butter.

So, the actual dough recipe is pretty much the same, the filling altered, the method slightly altered. And the frosting all new.

But put it all together and you get perfect cinnamon rolls in a short period of time.

The Result

My oldest son, whom we often call the "town crier" has pretty much told everyone in our neighborhood about my cinnamon rolls.

Probably because in the months I worked on perfecting the recipe I made them 2-3 times a week.

As a result, most of the 10-14 year old boys in the neighborhood have tried these rolls. And lots of the girls too.

But their parents had not yet, and many commented on it to me. So, one Sunday I made 3 batches (72 rolls) and invited everyone over.

I got no complaints. And lots of compliments. So if you are looking for an easy, delicious, and fun treat, then try a cinnamon roll on me!

Tips for Perfect Cinnamon Rolls:

Other Favorite Eazy Peazy Baked Goods:

Are you looking for an easy weeknight dinner solution?

Remember, warmer room temperature allows dough to rise more quickly.

Adjust sweetness of cream cheese frosting to sweetness preference.

Add more or less cinnamon, to preference.

Of course, you can add to recipe ingredients favorite additions such as nuts and raisins, or simply enjoy!

Put some spice back in your love of baking with these brilliant space-saving cooling racks.

Try the Eazy Peazy Mealz Recipe Binder: Get a printable version of all our favorite recipes in one convenient e-book for only $5!
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⇒ ⇒ Get it here ⇐ ⇐

Pin to your Sweets board:

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These fluffy, tender, and flavorful cinnamon rolls are everything you want, including this sinfully delicious, cream-cheese frosting. We are hooked on them and hope you will love this cinnamon roll recipe and its quick prep time! ©Eazy Peazy Mealz by EazyPeazyMealz.com Pin it to your (Board Type) board to SAVE it for later!

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This 1-hour Cinnamon Roll Recipe is the quick version of my ultimate Cinnabon clone. You'll never need another recipe for Cinnamon Rolls!
In case you need a crazy-delicious {and seriously so fast} cinnamon roll recipe, I've got you covered. I decided to take matters into my own hands, tweak my original cinnamon roll recipe and post a 1-hour version that is *nearly* as fabulous. Obviously, there is a slight difference, but not much. Also, it's really hard to go wrong with sugar, cinnamon and bread products. Just sayin'.

Quick Cinnamon Rolls

This recipe goes so quickly and works so wonderfully because I use super-fast acting yeast and lots of it.

I also cut these rolls a little thinner than the original Cinnabon ones so the centers cook as evenly as the edges and the entire thing puffs up evenly.

The same frosting recipe is used and nearly everything stayed the same within the context of the dough as well.

Sooooo, yeah. Basically, I've got this roll recipe for you to use and enjoy.... 🙂

Cinnamon Roll Recipe Ingredients

Okay, get your shopping list ready because there are a lot of ingredients that go into this recipe. Most ingredients you probably already have because they are baking staples. Others you might have to shop around for (like corn syrup).

For the dough, you'll need warm milk, active dry yeast (use the fast acting kind), salt, granulated sugar, egg, canola oil (or vegetable oil), and all-purpose flour.

For the cinnamon filling, you'll need softened butter (or margarine), light brown sugar, and ground cinnamon.

For the cinnamon roll icing, you'll need cream cheese (at room temperature), softened butter (or margarine), vanilla extract, corn syrup, fresh lemon juice, and powdered sugar.

Once you have all of these ingredients, you are ready to make these fast and easy Cinnamon Rolls!

How to Make Cinnamon Rolls

1. In a large liquid measuring cup, stir warm milk, yeast and 1 tablespoon of the granulated sugar together to dissolve. Stir and proof 5 minutes. Into the bowl of a stand mixer, measure out 3 cups of flour, the remaining sugar, and salt.

2. Once yeast mixture looks bubbly and frothy, pour into the stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of the bowl to stir flour in evenly. Knead 5 minutes on low.

3. If the dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be tacky, but not sticky enough to stick to your hands!} Rest dough 5 minutes.

4. Preheat oven to 350 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.

Filling and Rolling

1. Sprinkle counter with flour and roll dough to be about 18×24 inches. Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.

2. Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the butter using a rolling pin.

3. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Bake about 20 minutes or until tops start to brown lightly.

Cinnamon Roll Icing

1. While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.

2. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Cinnamon Roll Recipe Tips and Tricks

(some affiliate links below)

Original Recipe. These cinnamon rolls are based on my original Cinnamon Rolls recipe. If you have a little extra time on your hands, give the originals a whirl. If not, these are GREAT!

Thickness. You can cut these rolls to be thin or thick. Either is tasty; you'll just have to cook the bigger ones longer.

Overkneading. Kneading dough in a stand mixer is a great way to make this dough, however, there is a tendency to add in too much flour. Be sure it's sticky, but not sticky enough to stick to your fingers. Knead by hand is a great way to ensure the dough doesn't get over kneaded.

Roulpat. I love my Roulpat for pie crusts, biscuits, cookie dough, and cinnamon roll dough too! It's like the cousin of the Silpat. A silicone mat meant for doughs, not baking in the oven. It works amazingly well 🙂 I've been converted for a few years now and won't go back. YOU CAN'T MAKE ME!

Food Processor. If you happen to have one of these on hand, it makes whipping the cream cheese frosting together a cinch! Seriously, if you have one, give it a try!!

Can I Make Cinnamon Rolls Ahead of Time?

Absolutely! Follow the recipe as directed but stop before baking! At this point, you can cover your rolls with plastic wrap and set them in the fridge overnight. When ready to bake, bring them to room temperature and then pick up where the directions left off and bake. You can even make the frosting ahead of time and refrigerate until ready to use.

Do I Have to use corn syrup?

No! The corn syrup adds a nice shine to the frosting and brings sweetness to it as well.

More Cinnamon Roll Recipes!

Swoon is my middle name. Make sure you save this recipe, especially if you don't have enough time to make the original Cinnamon Roll Recipe. Have a wonderful day!

xoxo-Lauren

1-Hour Cinnabon Cinnamon Rolls

Lauren Brennan

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1-Hour Cinnamon Roll Recipe | Lauren's Latest

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This 1-hour Cinnamon Roll Recipe is the quick version of my ultimate Cinnabon clone. You'll never need another recipe for Cinnamon Rolls! In case you need a crazy-delicious {and seriously so fast} cinnamon roll recipe, I've got you covered.

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These Blueberry Muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!

This post may contain affiliate links. Read my disclosure policy.

Lemon Blueberry Muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh out of the oven. That lemon glaze over the top is "optional, but highly necessary." My oh my is it good!

This muffin recipe couldn't be easier - both the blueberry muffins and the sweet lemon glaze. I scored major points with my family and they devoured these quickly. They are fantastic with a big mug of tea or coffee and the glaze make these completely irresistible and stunning for summer brunch parties. Everything about these is good.

We added amazon affiliate links below for our favorite tools used to make this recipe.

Watch How to Make Blueberry Lemon Muffins:

I hope you are excited about making blueberry lemon muffins after watching that video! The texture of these muffins is just right. They are 100 times better than Costco muffins so if you like those, you'll go nuts for these homemade blueberry muffins!

Ingredients for Blueberry Muffins:

Cook's Tip: Measuring correctly in baking is everything! Watch our top tips and tricks on how to measure ingredients accurately.

This blueberry muffins recipe is so simple and the key to success is not to over-mix after beating the eggs and sugar. You want to see tiny lumps in the batter after mixing in the flour and it should not be perfectly smooth. I used an electric hand mixer to beat the eggs and sugar then added the flour, zest and lemon juice with a whisk and finally folded in the blueberries with a spatula.

You will fall in love with this lemon glaze. It adds just the right amount of tangy lemon flavor.

More Blueberry Recipes to Explore:

It's blueberry season! Check out these recipes bursting with fresh blueberries. Blueberries are good fresh, but they are even more amazing baked into recipes!

The Secret to Baking with Frozen Blueberries:

If using frozen blueberries, thaw in refrigerator and drain any excess juice. Frozen blueberries can tint the batter blue/green so thoroughly pat them dry between several layers of paper towels and fold them in gently. Do not over-mix.

Print-Friendly Recipe for Blueberry Lemon Muffins:

Blueberry Muffins Recipe with Lemon Glaze

These lemon blueberry muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

I hope you love this blueberry muffin recipe! It's a keeper! If you try it, let me know how much you loved it!

P.S. If you haven't already, click here to subscribe to our cooking channel and click the bell icon when you do, so you will get notifications every time we post a new video! Thank you so much for subscribing!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Blueberry Muffins With Lemon Glaze (VIDEO) - NatashasKitchen.com

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These Blueberry Muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast! This post may contain affiliate links. Read my disclosure policy.

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Sausage and Egg Hash Brown Cups are the perfect easy breakfast for busy weekday mornings or a casual weekend brunch. The cheesy hash brown cup is filled with a sausage patty and topped with an egg for a filling and delicious breakfast any day of the week! Serve with fresh fruit or this Tropical Fruit Salad for a tasty breakfast to remember!
Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram! PIN IT NOW!! This post is sponsored by Jimmy Dean.
Sausage and Egg Hash Brown Cups

Breakfast is king in our home. Hot breakfasts happen 5 to 7 days a week and although some might say I spoil my kids, I know that getting them a nice breakfast is key to them having a successful day in school. Lunch is so hit or miss and depending on their mood, they even occasionally skip it altogether. I love sending them off to school knowing they have full bellies and are ready to start their day.

Many of our favorite breakfast recipes start with Jimmy Dean Premium Pork Sausage. This fresh sausage is a delicious staple in our house. I've relied on its superior flavor and unique blend of signature seasonings to make our breakfasts shine for as long as I can remember.

We make a lot of fun breakfast recipes during the week and amp it up a little on the weekend. These easy Sausage and Egg Hash Brown Cups would be perfect for a casual weekend brunch or a busy school morning. Super versatile and they are quite irresistible.

For this recipe, instead of frying the sausage, I baked it on a foil-lined baking sheet. Not only is it easy, it makes clean up a breeze.

The hash brown cups are a mixture of refrigerated hash browns, cheese, salt and pepper and a little olive oil to help them get crispy. The cheese not only adds some yummy flavor to the cups but also helps the cups stay together. Basically, delicious food glue.

The hash brown cups are baked on their own for a bit and then it's time to layer on a sausage patty, egg, and a little more cheese.

Back in the oven they go! As soon as those eggs are set, it's time to eat. I topped the hash brown cups with some fresh chives, green onions would also work. Just a dash of freshness and color to brighten up this savory breakfast.

Serve with some fresh fruit and you've got a meal to remember. These hash brown cups also make an amazing breakfast-for-dinner option any night of the week.

Tips for Making Sausage and Egg Hash Brown Cups

How To Make Sausage and Egg Hash Brown Cups

Sausage and Egg Hash Brown Cups

During recipe testing, I used three different muffin pans. I noticed each pan had a different size well. Keep that in mind as you are making this recipe and note that you may need more or less hash browns, sausage, etc.

Use Jimmy Dean Premium Pork Sausage for optimal results. The unique, savory blend of seasonings adds the perfect flavor to these easy hash brown cups.

I used refrigerated hash browns for this recipe but also tested using frozen and fresh potatoes as well. To use frozen hash browns, simply thaw and then proceed with the recipe as written. To use fresh potatoes, bake 4 to 6 medium russet potatoes just until slightly tender, cool, grate, and then follow the recipe as written.

Generously spray the muffin pan wells with non stick cooking spray. The muffin pan I used here has exceptional nonstick qualities and I experienced absolutely no sticking of any kind which makes removal a breeze. Let the cups cool for 5 minutes or so to aid in easy removal.

Author Trish - Mom On Timeout

Hungry for more breakfast recipes? Try these Poached Eggs or this Breakfast Bundt Cake!

More tasty breakfast recipes!

For all breakfast recipes, go HERE.
For all dinner recipes, go HERE.
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For even more great ideas follow me on Facebook - Pinterest - Instagram - Twitter - Bloglovin'.

Have a great day!
Triple Berry French Toast Casserole Deep Dish Ham and Asparagus Quiche Overnight Blackberry Yeast Waffles

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Sausage and Egg Hash Brown Cups are the perfect easy breakfast for busy weekday mornings or a casual weekend brunch. The cheesy hashbrown cup is filled with a sausage patty and topped with an egg for a filling and delicious breakfast any day of the week!

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Featuring Pear & Honey Sweet Potato Toast, Southwestern Sweet Potato Toast, Strawberry Almond Sweet Potato Toast, Bacon & Eggs Sweet Potato Toast, Fried Egg & Beans Sweet Potato Toast, PB&B Sweet Potato Toast, Almond Butter & Fruit Sweet Potato Toast, Brie & Walnuts Sweet Potato Toast and Chicken Salad Sweet Potato Toast

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Featuring Pear & Honey Sweet Potato Toast, Southwestern Sweet Potato Toast, Strawberry Almond Sweet Potato Toast, Bacon & Eggs Sweet Potato Toast, Fried Egg & Beans Sweet Potato Toast, PB&B Sweet Potato Toast, Almond Butter & Fruit Sweet Potato Toast, Brie & Walnuts Sweet Potato Toast and Chicken Salad Sweet Potato Toast

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Ham & Cheddar Wrapped Breakfast Burrito Recipe by Tasty

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Spice up your breakfast game with this hearty burrito filled with fluffy scrambled eggs, ham, cheddar cheese, and wrapped in a warm tortilla.

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Cauliflower-Crusted Quiche Recipe by Tasty

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Here's what you need: cauliflower, grated parmesan cheese, garlic powder, salt, eggs, milk, feta cheese, pepper, olive oil, asparagus, baby spinach, green onions

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If you're on a low-carb diet, it's worth your time to try your hand at this low-carb bread recipe. It's made with almond flour, eggs, and oil, and contains about a third of the carbs of regular bread. It's moist and dense and works perfectly as breakfast toast or for your lunch sandwich preparation.

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If you're on a low-carb diet, it's worth your time to try your hand at this low-carb bread recipe. It's made with almond flour, eggs, and oil, and contains about a third of the carbs of regular bread. It's moist and dense and works perfectly as breakfast toast or for your lunch sandwich preparation.

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Here's what you need: avocados, eggs, salt, pepper, bacon bits, cherry tomato, fresh basil, shredded cheddar cheese, fresh chives

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Sausage & Egg Breakfast Cups Recipe by Tasty

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Here's what you need: ground sausage, salt, pepper, garlic powder, onion powder, paprika, dried parsley, eggs, shredded cheddar cheese, spinach, tomato

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This Double Berry Puff Pancake is an easy recipe for a beautiful breakfast. It's one giant fluffy pancake cooked in a cast iron skillet with plenty of blueberries and raspberries. Watch the video showing you how to make this recipe, then scroll to the bottom of this post to print out the complete recipe so you can make it at home.

Got red, white and blue on your mind yet? We're starting to think ahead to 4th of July already. My son is most excited about lighting sparklers. They're not allowed in California, but luckily we'll be on the East coast for the big day so we can easily locate them! My husband is most excited for the food I'm going to make, and I'm most excited about utilizing berries to make some patriotic treats!

Let's start with this Double Berry Puff Pancake.

It's definitely a fun summer breakfast treat if you find that you have access to some wonderful, fresh berries.

How to make a Double Berry Puff Pancake:

The recipe begins in the blender. Use your blender (or a mixer) to combine the batter ingredients, and then pour it into a hot, oven-safe skillet. A cast-iron skillet works perfectly.

Scatter fresh berries on top. I like to use blueberries and raspberries.

Move the skillet to the oven, and bake the pancake until it's puffy and cooked through. It'll get all wobbly looking like you see in the photo.

Serve slices with fresh cream or a sprinkle of powdered sugar. My sweets-loving hubby drizzles maple syrup on top too.

Enjoy this special treat. And may you twirl a sparkler or two in the coming weeks... just for fun. Cause when's the last time you did that, right?

If you're looking for more puff pancake recipes, you might like to try my Apple Puff Pancake or this savory Ham and Spinach Puff Pancake. And if you're looking for something special to make for a weekend breakfast for your family, I definitely recommend my Cinnamon Roll Pancakes or this Crescent Bacon Breakfast Ring. Everyone loves and appreciates a special surprise breakfast!

Double Berry Puff Pancake

Did You Make This Recipe?

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This Double Berry Puff Pancake is an easy recipe for a beautiful breakfast. It's one giant fluffy pancake cooked in a cast iron skillet with plenty of blueberries and raspberries. Watch the video showing you how to make this recipe, then scroll to the bottom of this post to print out the complete recipe so you can make it at home.

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Wholesome Yum | Natural, gluten-free, low carb recipes

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FREE PRINTABLE: LOW CARB & KETO FOOD LIST!

Join 120,000 others to get a FREE keto food list, plus weekly keto recipes!

This post may contain affiliate links, which help keep this content free. ( Full disclosure)

This low carb granola recipe is hands down going to be one of the best paleo granola options you've ever tried! You've probably noticed, there aren't a lot of low carb cereal options out there, so coming up with this easy and delicious keto cereal was a must.

With just 10 minutes of prep time, you've got a winner on your hands. And the best part? Now you have a perfect paleo cereal treat to grab on mornings when you want a crunchy bowl that's wholesome and yummy.

Low Carb Cereal Options

In the low carb community, you've got three basic cereal options: muesli, hot cereal, and granola. They're all great low-carb cereal options, but paleo granola is my absolute favorite.

When I was a little girl, cold cereal was foreign to me. Literally.

Cold cereal was a foreign concept when I moved to the U.S. from Russia as a little girl. Russians eat oatmeal and other types of hot cereal, but the American version with crunchy cold cereal and milk was totally unfamiliar.

Once I tried it, though, it quickly became a favorite throughout my childhood. But instead of breakfast, one of my favorite parts of the day was sitting down with a bowl of cereal in the afternoon - be it with my latest art project, in front of the TV, or even a homework assignment. I had the house to myself, and that "me time" between school and evening activities was this introvert's bliss.

My favorite childhood cereal was filled with granola clusters, and I used to pick them out because they were the best part! This was back when I didn't worry about finding cereals without sugar or whether there were carbs in granola.

Creating a low carb granola cereal recipe has been on my list for a while now. I knew it would bring back those nostalgic memories!

So imagine my delight, as an adult, every time I get to pour a bowl of keto friendly cereal comprised completely of paleo granola clusters that I feel good about! I'm willing to bet that your inner child is going to be just as excited about this homemade sugar-free granola when you try it, too. Paleo cereal can now be a part of your morning routine and I highly recommend a sprinkle of it on keto oatmeal too!

The Best Keto Cereal Recipe with Nuts and Seeds

The idea for a low carb granola cereal recipe was inspired last year when I made my sugar-free candied pecans. As I tossed the pecans in egg whites and vanilla, it occurred to me that crushed nuts tossed in the same coating would make a grain-free granola that could double as a keto cereal.

When I decided to try making my own paleo granola recipe, I knew I had to try it with vanilla and egg white as the binder, just like I did for the candied pecans. This low carb granola also has some butter for more flavor ( yummm, butter). Don't skip that, but you can use ghee or coconut oil for a dairy-free option if you need to!

Even with the egg white, however, you've still got to make sure the gluten-free granola will stay together. How to do that and keep the crunch, though?

The solution was adding some golden flax seed meal, since that tends to bind things together as well. It worked marvelously in my recent cauliflower hash browns recipe, and fortunately, it worked out for this low carb granola too.

This low carb cereal recipe uses hazelnuts, almonds, and pecans (oh, my!). All yummy, and all perfect for a keto cereal recipe. You can use any combination of nuts that you prefer because this sugar-free cereal recipe is so versatile. Check out this low carb keto food list for other good options.

Whichever nuts you choose to include in your low carb granola, you need to process them in order. The key is to pulse the harder nuts first, then add the softer ones later, so that they all get chopped uniformly.

If you can't use nuts, try nut-free keto cereal instead.

Also note that you'll be running the food processor again several times throughout the recipe steps, as more ingredients are added, so the pieces will gradually get smaller as you progress through the steps.

Sweeteners for Paleo Granola Cereal

As always, you have a variety of paleo-approved sweeteners you can use for this delicious unsweetened granola to make it the perfect keto breakfast cereal. I've made a simple low carb sweetener chart for reference if you need it.

Erythritol and monk fruit are going to give you the best results, as they are granulated and the texture contributes to the keto cereal feel.

If you're not looking for a low carb cereal option, you can also use coconut sugar in your paleo cereal for that same texture. Stevia works for flavor, and of course, you can leave it out altogether if you prefer. You're the chef here - make it delicious for you!

How To Make Sugar-free Granola

Now it's time to actually make this delicious keto cereal. Gather together all of your ingredients and preheat the oven. In only 10 minutes, you're going to have two cookie sheets filled with low carb cereal goodness ready to bake. It's that simple and quick!

Your first step is to pulse the hardest nuts in your food processor. In this recipe, that's going to be almonds and hazelnuts. Pulse them until they are about one-half to one-quarter of their original size.

Then you can add the pecans and pulse once or twice, leaving those in larger pieces. (Remember, they are softer, and you're going to pulse more later!)

The next step in making a delicious low carb granola is to add your seeds, sweetener, and golden flaxseed meal. Pulse a little, but not too much. The low carb cereal mix should be well blended, but the seeds should be largely whole still.

After this, you'll add your liquids and combine well, first by stirring it in with a spatula and then with a couple of pulses. What you're looking for here is a damp, coarse crumble and larger pieces that are also coated.

Now spread your paleo, low carb granola mixture out over your two cookie sheets. Using your spatula, push it down all together until you have two large rectangles, each about 1/4″-1/3″ thick.

Keep an eye on it while it's baking, checking it at the 15-minute mark. When it's done, it will be lightly browned (especially around the edges).

After it's completely cooled, you can break it into pieces. Make sure to wait, though, as it will be softer when it first comes out and crisp up as it cools down. And that's it, friends!

You have just made a delicious keto cereal/low-carb granola treat. If you've been looking for a grain-free cereal or (almost) no carb granola, you now have your winner!

How To Store Low Carb Granola Cereal

Just a quick note: this keto granola recipe makes quite a few servings, so you need to store it carefully. The best way is in airtight containers, in a cupboard or pantry (no sunlight).

If you do this, you should be able to store your no carb granola for quite some time. Personally, I've done it for a few weeks with no problems at all. It will even stay nice and crisp when it's kept airtight! You can use the fridge, but there's no need.

I try to keep this nutty low carb granola around at all times. It's so good with unsweetened vanilla almond milk, and maybe some fresh raspberries thrown in. Another great option is to use it as topping for a parfait, like this triple berry crisp smoothie parfait.

I have to confess though - sometimes I eat this keto granola straight out of the container. I can never have too many snacks that I can eat one-handed at work, and this is regularly one of them.

Tools To Make Low Carb Granola:

Click the links below to see the items used to make this recipe.

Food processor - This is the main tool used for this keto granola recipe. And, it's large enough to hold a double batch if you want to make more.

XL baking sheet - I love the size of this pan, and the non-stick is so good that you don't even have to use parchment paper. (For other pans, I do recommend parchment paper.) You can also use two jelly roll pans side-by-side.

Reader Fave Keto Recipes

The recipe card is below! Readers also made these similar recipes after making this one.

Keto Paleo Low Carb Granola Cereal Recipe - Sugar Free

Serving size: 1/4 cup

© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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Keto Paleo Low Carb Granola Cereal Recipe (VIDEO!) | Wholesome Yum

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Join 120,000 others to get a FREE keto food list, plus weekly keto recipes! This post may contain affiliate links, which help keep this content free. ( Full disclosure) This low carb granola recipe is hands down going to be one of the best paleo granola options you've ever tried!

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I am an Eggs Benedict connoisseur. I am extremely picky, I hate it. I pay top dollar for a delicious hollandaise sauce (secrets in the sauce) with that said I thought I would surprise wifey this morning with a nice breakfast since we had leftover smoked Salmon. I made the sauce per video and recipe word for word, dressed the homemade biscuits (no English muffins in home) with smoked Salmon, poached eggs,Hollandaise sauce, cayenne, capers and a couple of thinly sliced red onion. This is the way it's served at a high-end restaurant. It looked lovely, the eggs were perfect only I did not like the Hollandaise sauce. To me, it was too much lemon. I am not sure what is missing. I served wifey and she loved it. I had a bowl of cereal, big sighs. I will give it one more try when I am feeling adventurous and use less lemon...I appreciate your video and recipe. But for now, I'll continue to pay top dollar for my beloved Eggs Benedict & Salmon. Angel from The Bay

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I am an Eggs Benedict connoisseur. I am extremely picky, I hate it. I pay top dollar for a delicious hollandaise sauce (secrets in the sauce) with that said I thought I would surprise wifey this morning with a nice breakfast since we had leftover smoked Salmon.

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Overnight Breakfast Enchiladas - Flour Tortillas filled with turkey sausage, green onions, peppers and cheese, covered in a creamy egg batter and baked. A delicious breakfast casserole that can be prepped the night before and baked the next day!

Hey Hey!! Happy Happy Sunday, buddy! Wassup?! Or do you prefer the chill and collected version, with a head-nod?
Remember that Budweiser commercial where a bunch of dudes get on the phone and just scream, Waaaazzzzzuuupppp!!! Still makes me LOL just thinking about it.

This would be a good time to tell you that I enjoy watching commercials. A lot. I know, so weird, right? BUT in my defense, think about that new one where a couple starts dancing to the song, " I had the time of my Life "! OH my G! I was rolling on the floor the first time I saw it. Freakin' hilarious! I'm LOL-ing hard just telling you about it! 😀

Okay, so I'll shuddup. But first let me tell you about today's breakfast, m'kay? Just gimme a minute to lick the final cheesy tortilla crumbs off my fingers.

You know those times when you just have way too many eggs in the fridge and making Macarons is jut not going to happen? Nor a cake? Because you just don't feel like sitting in the kitchen, prepping desserts all day long? (I was lazy.) Okay so that was me last weekend. I had a couple dozen eggs and decided to take care of 6 of 'em by making our favorite Breakfast Enchiladas.

The best-est thing about this recipe? Making it the night before and just popping it in the oven the next day. LIFE-SAVER! Maybe that's giving it too much credit. Maybe not a life saver, but a brunch saver for a crowd of 6 IT is!

Uhm, question. Are they still considered enchiladas even though there's no enchilada sauce in there?!? I like enchilada sauce, I just didn't want to include it in here. I DID skinnify them a bit! Does that make up for it?? Are we okay with that? I hope. Fingers crossed!

'Cause, Sausage Links + Peppers + Green Onions + Eggs + Cheese + Toppings = Dang amazing breakfast food!

Try it. I think you'll approve!

P.S. Makes a great BRINNER!

ENJOY!

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Want To Save This Recipe?
MEDITERRANEAN WHITE CHICKEN ENCHILADAS

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Overnight Breakfast Enchiladas Recipe | Diethood

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Overnight Breakfast Enchiladas - Flour Tortillas filled with turkey sausage, green onions, peppers and cheese, covered in a creamy egg batter and baked. A delicious breakfast casserole that can be prepped the night before and baked the next day! Hey Hey!! Happy Happy Sunday, buddy! Wassup?!

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No-Bake Granola Bars 4 Ways: Tropical Fruit, Chocolate, Honey Almond, Peanut Butter Protein

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Four easy and quick no-bake granola bars for a healthy snack.

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You'll want to dive face-first into this swimming pool made of bread and cheese.

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Stuffed French Toast Loaf Recipe by Tasty

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Here's what you need: cream cheese, egg, heavy cream, sugar, vanilla, brioche breads, eggs, milk, heavy cream, vanilla, ground cinnamon, nutmeg, salt, sugar, butter, sugar, strawberry, bananas, powdered sugar

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Cauliflower-Crusted Quiche Recipe by Tasty

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Here's what you need: cauliflower, grated parmesan cheese, garlic powder, salt, eggs, milk, feta cheese, pepper, olive oil, asparagus, baby spinach, green onions

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Cauliflower-Crusted Quiche Recipe by Tasty

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Here's what you need: cauliflower, grated parmesan cheese, garlic powder, salt, eggs, milk, feta cheese, pepper, olive oil, asparagus, baby spinach, green onions

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Sheet Pan Breakfast Sandwich Recipe by Tasty

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Here's what you need: pancake mix, eggs, milk, breakfast sausage, eggs, milk, salt, pepper, shredded mexican cheese blend

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You'll Fall In Love With This Brunch Pie The Moment You Have Your First Bite

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The Aromas Alone Will Make Your Mouth Water!

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Indian Butter Chicken Recipe. Chicken thighs or chicken breasts cooked to perfection in a creamy spiced tomato sauce and topped with cilantro. This delicious dish, similar to tikka masala, and spiced with Indian spices, is sure to be a family favorite in no time. And did I mention it comes together super quickly?

Easy butter chicken is perfect for any meal. The perfect blend of Indian spices and flavors combine for a well balanced meal. Just serve over rice for an easy and delicious meal in no time.

A delicious recipe in no time

Okay, I want to clear one thing up really quickly...this is not an authentic recipe. The chicken does not have bones in it. It does not start with dry chicken. And it doesn't actually have any butter. It might be closer to a Tikka Masala than an Indian Butter Chicken. I have no intention of offending any kind of culture or cuisine type. I just love food, and this version of this recipe tastes delicious.

Indian Butter Chicken is full of Indian spices like tumeric and garam masala, and one of those foods that you eat so fast you practically inhale because that creamy, buttery, spicy, tomato sauce is seriously delicious and you can't stop eating it.

Indian food is an experience

I clearly remember the first time I went to an Indian restaurant to eat. I have never been picky, but I wasn't super adventurous with food either.

My husband and I decided to try a local Indian restaurant, and when we opened our car doors my nose was assaulted with those rich spices. All the way in the parking lot I could smell the food. I was a little worried. But, my mouth instantly started watering. And the food did not let me down.

I have been hooked since.

We went home after eating, and the scent clung. I kept sniffing myself. Hahahah. I didn't even want to wash my clothes, the smell made me happy. And hungry.

Trying Indian recipes at home

I have always been a little hesitant to try any recipes at home because I didn't want to make my whole house smell. I am happy to report that the scent, while delicious, fades quickly and won't leave you feeling like you are living in an Indian restaurant kitchen.

Rich and full flavors layered upon each other make for a rich spice filled experience

You will enjoy every bite of Indian Butter Chicken. Every spicy and delicious bite. And when I say spicy, I don't mean hot, heat, make your mouth burn spicy. I mean layer upon layer of flavor-spicy. Often when I am recipe testing, I make the same recipe over and over with slight tweaks, and my family gets sick of it fast. This recipe is one of the few they still want to eat. Sure, they don't want it every single night. But I made Indian Butter Chicken a week ago, and they gobbled it right up.

Butter Chicken Needs:

Take a look at some other chicken recipes that you may want to try:

Are you looking for an easy weeknight dinner solution?

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⇒ ⇒ Get it here ⇐ ⇐

The basics: Chicken, Rice, Tomatoes, and spices you probably have on hand.

Tumeric- A spice you can pick up at most grocery stores, but you may not regularly keep it on hand.

Garam Masala- I use this one, I got on Amazon, and it is awesome.

Heavy Cream- This is what makes it so rich and creamy.

Cilantro- This is a garnish, but it adds a depth of flavor, so don't skip it!

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Pin to your Chicken Board on Pinterest:

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Easy butter chicken is perfect for any meal. The perfect blend of Indian spices and flavors combine for a well balanced meal. Just serve over rice for an easy and delicious meal in no time. Okay, I want to clear one thing up really quickly...this is not an authentic recipe.

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PREPARATION

PREPARATION

1. Preheat oven to 350˚F (175˚C).

2. Heat a skillet over high heat and add the sausage. Cook, breaking apart with a spoon, until browned and cook through. Set aside.

3. In a large bowl, whisk together flour, baking powder, and salt.

4. Pour in the melted butter and whisk until butter is incorporated and the mixture is crumbly.

5. Pour in beaten eggs and milk, and mix just until combined.

6. Add in cooked sausage, cheese, and green onions. Fold in gently being careful not to over mix.

7. Line and spray a muffin tin with nonstick spray, then fill the cups with the muffin mixture.

8. Bake for 35-40 minutes, or until a toothpick comes out clean.

9. Enjoy right away, or freeze in an airtight bag for up to 1 month. To reheat, cover in a damp paper towel and microwave for 1 minute.

Inspired by: https://brendid.com/best-ham-egg-cheese-breakfast-muffins/

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Save Time In The Morning With These Freezer-Prep Breakfast Muffins

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PREPARATION 1. Preheat oven to 350˚F (175˚C). 2. Heat a skillet over high heat and add the sausage. Cook, breaking apart with a spoon, until browned and cook through. Set aside. 3. In a large bowl, whisk together flour, baking powder, and salt. 4.

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These Morning Glory Muffins really do make the perfect breakfast. Filled with zucchini, carrots, coconut, nuts and spices, you can feel good feeding these to your family every morning. Great for making ahead and freezing for busy days or snacks.

Morning Glory Muffins

These healthy muffins are what's HOT right now at my house!

This is a recipe worth making and not just because this is a way you can get your kids to eat veggies willingly! Mwahaha! I love hiding veggies from my kids. This recipe is based on my mom's carrot muffin recipe, but I added in a bunch of fun goodies like grated zucchini, chopped walnuts, shredded coconut, unsweetened applesauce and replaced a lot of the processed sugar with real maple syrup.

How to make Morning Glory Muffins

Believe it or not, the hardest part of this recipe is grating all the veggies, which is not hard at all, just mostly time consuming. Besides that, it's a very straight forward recipe. All the increments and more detailed instructions are found in the recipe card below.

1. Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.

2. In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt and coconut and walnuts together until combined.

3. Add in the grated zucchini and carrot.

4. Pour in the wet ingredients (applesauce, maple syrup, eggs, oil and vanilla) and stir until just combined.

5. Scoop into prepared muffin tins.

6. Bake 25 minutes or until toothpick comes out clean. Ta-da! Morning Glory Muffins! Serve warm or store in airtight containers.

Making these Gluten Free

Yes, you can make these muffins gluten free! Simply substitute the all purpose flour for Pamela's Gluten Free Flour Blend at a 1:1 ratio. It's the only flour blend I consistently get great results with. Bob's Red Mill also has a decent flour blend, but I much prefer Pamela's.

Other Add-ins for these Muffins

After a quick google search, I realized that there are several different versions of Morning Glory Muffins, all with different variations of the following ingredients. If you'd like to experiment and make this recipe your own, feel free to switch it up with ingredients you'd prefer or whatever you have on hand:

Not only do you get a lovely spiced muffin, but you get extra boost of vitamins from the grated veggies, nuts and seeds! Winning.

grated carrots

grated zucchini

finely chopped pineapple

grated apple

raisins

craisins

Chopped Almonds, pecans or other different nuts

pepitas

sunflower seeds

Anyways, be sure to save/print/pin/bookmark this recipe because its a good one you won't ever want to forget! So tasty.

Have a great day, friends.

Morning Glory Muffins

Lauren Brennan

Love Morning Glory Muffins? Try these other recipes:

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Morning Glory Muffins (Video) | Lauren's Latest

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These Morning Glory Muffins really do make the perfect breakfast. Filled with zucchini, carrots, coconut, nuts and spices, you can feel good feeding these to your family every morning. Great for making ahead and freezing for busy days or snacks. These healthy muffins are what's HOT right now at my house!

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Egg Muffins are the perfect breakfast option for busy mornings. Loaded with all your breakfast favorites, like bacon, eggs, milk, and cheese, these muffins are simple, savory, and delicious.

They come together quickly with a handful of fresh ingredients and bake up in just 20 minutes. Our family enjoys them as is....but you can also feel free to personalize them by adding your favorite meats, veggies, or cheeses.

Make a big batch that will last all week or make them as a special addition to your weekend brunch menu. Either way, these egg muffins are sure to become a new favorite!
I partnered with Pick 'n Save to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!
I've never really been much of a morning person. Which, as a mom, is an interesting place to be. Because my kids, like most kids, are early risers. Meaning I'm regularly trying to convince them to give me just a little more time in bed.

And believe it or not, up to this point my convincing has actually worked. But this year? It's all different. Because this year I have a middle schooler, who's up every morning before 6 am. And even though she's fairly self sufficient, she is only eleven. And so she's been waking me up....daily....to help her pack a lunch.

The good news? Ever since I started making these Breakfast Egg Muffins, she's been taking care of everything besides her lunch....including breakfast. Clearly these muffins are the BEST decision I've made in a long time. I can make a batch or two on Sunday night and they'll last us the whole week. They're the perfect grab & go breakfast....and a breakfast I feel GREAT about feeding my kids.

Not only are they super delicious and protein-packed, but when they're made with Simple Truth products from Pick 'n Save, I know my kids are getting all the good stuff without any of the bad.

I've fallen in love with the Simple Truth line, and once you try it, I'm sure you will too. Just like these easy egg muffins. Once you try them, there's no way to NOT love them!

WHAT INGREDIENTS ARE IN THIS RECIPE?

HOW DO YOU MAKE EGG MUFFINS?

1. Combine eggs and milk; whisk well.

2. Stir in cooked bacon, shredded cheese, salt, and pepper.

3. Divide evenly among greased muffin cups.

4. Sprinkle with additional cheese and chives.

5. Bake and enjoy!

CAN YOU MAKE THEM IN ADVANCE?

Yes. Egg Muffins are easy to make in advance and store well in the refrigerator. Just bake them according to recipe instructions, store them in an airtight container in the refrigerator, then reheat them in the microwave or oven just before serving. They're the perfect grab 'n go breakfast for busy back-to-school mornings!

HOW TO MAKE EGG MUFFINS WITH EGG WHITES:

To make this recipe with egg whites only, you will need to use two egg whites for every whole egg the recipe calls for. Eliminating the yolk will change the flavor a bit, and you may find you need to increase the amount of salt and pepper you use.

WHAT ARE SOME OTHER VARIATIONS ON THIS RECIPE?

HOW DO YOU SERVE EGG MUFFINS?

We especially love making them as part of a special brunch. Here are some of our other favorite brunch recipes to round out your menu:

Use Canadian bacon, ham, turkey, or grilled chicken in place of the bacon

Substitute any kind of cheese for the shredded cheddar

Add red peppers, mushrooms, spinach, tomatoes, or any of your favorite veggies

Add fresh herbs or an extra punch of flavor

Make mini muffins (you will need to adjust the baking time accordingly)

Looking for more delicious egg recipes? Here are some of our favorites:

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Egg Muffins are the perfect breakfast option for busy mornings. Loaded with all your breakfast favorites, like bacon, eggs, milk, and cheese, these muffins are simple, savory, and delicious. They come together quickly with a handful of fresh ingredients and bake up in just 20 minutes.

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by Holly This easy Overnight Breakfast Casserole is quick to prep in the evening and then baked up fresh and delicious in the morning! Cheese, bacon, bell peppers and green onions are layered with bread and soaked in a seasoned egg mixture. This is the perfect meal to serve on a holiday morning or for guests.
A Breakfast Casserole Known By Many Names

I have eaten this casserole on Christmas morning for as long as I can remember. My mom always made it when I was young and I looked forward to this casserole every year at Christmas Breakfast!

We have always called it wife saver but it's also known as a strata which is basically bread and eggs with yummy add ins.

It's great because it's really easy to make and it's made the night before (or at least 3-4 hours ahead of time). In the morning just put it in the oven to cook while your family is doing other fun activities (like opening stockings or egg hunting!) or even if you have a house full of guests to feed!

Cutting or Leaving the Crust

I find a lot of breakfast items are on the sweeter side like pancakes and waffles but I'm a savory girl so this is my favorite. Since we have a large family, I usually make this and a sweeter Overnight Apple Pie French Toast for my kids (or sometimes Blueberry Cream Cheese French Toast).

I think every family seems to have a slightly different version of this meal.

My mother in law adds a crunchy topping to hers (and uses brown bread) while my sister cuts off the crusts and leaves her slices whole. I always leave the crusts and cube my bread since I really can't tell the difference and let's face it, less work is better.

Casserole Preparation & Add-ins

You can certainly add in whatever you like, ham or sausage are great in this as well! We've added everything from ham and asparagus to artichokes and mushrooms (pre-cook the mushrooms so they don't get watery). Of all the versions I've had, this one is definitely my favorite.

It's so easy to put together and a great way to feed breakfast to a crowd so I often make it when we have guests over! If you're the kind of person that likes to eat breakfast for dinner, this is a super simple prep ahead meal and if you are lucky enough to have any leftovers, this is great reheated too!

Note: It's best to take the casserole out of the fridge first thing and let it sit at room temperature for about 30 minutes. If you are cooking two pans, baking time will increase by about 20-30 minutes.

More Breakfast Recipes You'll Love

Overnight Breakfast Casserole

Servings 12 servings

Author Holly Nilsson

Course Breakfast

Cuisine American

Here are some other recipes you'll love:
Overnight Apple Pie French Toast Casserole
Overnight Breakfast Casserole with Sausage

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Overnight Breakfast Casserole {with Bacon} - Spend With Pennies

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Overnight Breakfast Casserole with Bacon! Wifesaver Breakfast is a great make ahead casserole! Perfect for holidays (it can be made with sausage or ham too). In this recipe, cheese, bacon, bell peppers and green onions are layered with bread and soaked in a seasoned egg mixture.

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PREPARATION

# Heat a nonstick pan or pancake griddle on medium heat. For large pancakes, pour 1 cup of batter onto the pan. For small pancakes, pour a little less than ¼ cup of batter onto the pan.

# Allow to cook until bubbles form and begin to pop all around the pancake. The pancake will also lose its shiny sheen and begin to look more matte. Flip and cook on the other side for 2-3 minutes, or until the bottom is lightly browned.

# For the lion pancake, you'll need 1 large pancake, 1 small pancake, sliced strawberries for the mane and nose, blueberries for the eyes, and chocolate chips for the mouth.

# For the monkey pancake, you'll need 1 large pancake, 2 small pancakes, 1 medium pancake (use ⅓ cup of batter), blueberries for the eyes and nose, and chocolate chips for the mouth.

# For the owl pancake, you'll need 1 large pancake, sliced bananas for the eyes and feathers, blueberries for the eyes, and sliced strawberries for the beak and wings.

# For the pig pancake, you'll need 1 large pancake, chocolate chips for the snout, blueberries for the eyes, and sliced strawberries for the ears.

# Make your favorite animal pancakes and top with syrup, or another favorite pancake topping.

# Enjoy!

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Heat a nonstick pan or pancake griddle on medium heat. For large pancakes, pour 1 cup of batter onto the pan. For small pancakes, pour a little less than ¼ cup of batter onto the pan. # Allow to cook until bubbles form and begin to pop all around the pancake.

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Egg Muffins are the perfect breakfast option for busy mornings. Loaded with all your breakfast favorites, like bacon, eggs, milk, and cheese, these muffins are simple, savory, and delicious.

They come together quickly with a handful of fresh ingredients and bake up in just 20 minutes. Our family enjoys them as is....but you can also feel free to personalize them by adding your favorite meats, veggies, or cheeses.

Make a big batch that will last all week or make them as a special addition to your weekend brunch menu. Either way, these egg muffins are sure to become a new favorite!
I partnered with Pick 'n Save to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!
I've never really been much of a morning person. Which, as a mom, is an interesting place to be. Because my kids, like most kids, are early risers. Meaning I'm regularly trying to convince them to give me just a little more time in bed.

And believe it or not, up to this point my convincing has actually worked. But this year? It's all different. Because this year I have a middle schooler, who's up every morning before 6 am. And even though she's fairly self sufficient, she is only eleven. And so she's been waking me up....daily....to help her pack a lunch.

The good news? Ever since I started making these Breakfast Egg Muffins, she's been taking care of everything besides her lunch....including breakfast. Clearly these muffins are the BEST decision I've made in a long time. I can make a batch or two on Sunday night and they'll last us the whole week. They're the perfect grab & go breakfast....and a breakfast I feel GREAT about feeding my kids.

Not only are they super delicious and protein-packed, but when they're made with Simple Truth products from Pick 'n Save, I know my kids are getting all the good stuff without any of the bad.

I've fallen in love with the Simple Truth line, and once you try it, I'm sure you will too. Just like these easy egg muffins. Once you try them, there's no way to NOT love them!

WHAT INGREDIENTS ARE IN THIS RECIPE?

HOW DO YOU MAKE EGG MUFFINS?

1. Combine eggs and milk; whisk well.

2. Stir in cooked bacon, shredded cheese, salt, and pepper.

3. Divide evenly among greased muffin cups.

4. Sprinkle with additional cheese and chives.

5. Bake and enjoy!

CAN YOU MAKE THEM IN ADVANCE?

Yes. Egg Muffins are easy to make in advance and store well in the refrigerator. Just bake them according to recipe instructions, store them in an airtight container in the refrigerator, then reheat them in the microwave or oven just before serving. They're the perfect grab 'n go breakfast for busy back-to-school mornings!

HOW TO MAKE EGG MUFFINS WITH EGG WHITES:

To make this recipe with egg whites only, you will need to use two egg whites for every whole egg the recipe calls for. Eliminating the yolk will change the flavor a bit, and you may find you need to increase the amount of salt and pepper you use.

WHAT ARE SOME OTHER VARIATIONS ON THIS RECIPE?

HOW DO YOU SERVE EGG MUFFINS?

We especially love making them as part of a special brunch. Here are some of our other favorite brunch recipes to round out your menu:

Use Canadian bacon, ham, turkey, or grilled chicken in place of the bacon

Substitute any kind of cheese for the shredded cheddar

Add red peppers, mushrooms, spinach, tomatoes, or any of your favorite veggies

Add fresh herbs or an extra punch of flavor

Make mini muffins (you will need to adjust the baking time accordingly)

Looking for more delicious egg recipes? Here are some of our favorites:

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Egg Muffins are the perfect breakfast option for busy mornings. Loaded with all your breakfast favorites, like bacon, eggs, milk, and cheese, these muffins are simple, savory, and delicious. They come together quickly with a handful of fresh ingredients and bake up in just 20 minutes.

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Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 4 pancakes

4 cups flour (500 g), sifted

4 tablespoons baking powder

4 cups milk (960 mL), warm to the touch

¾ cup butter (170 g), melted

3 egg yolks

4 egg whites

maple syrup, to serve

Nutrition Info

View Info

Calories 1102

Fat 50g

Carbs 123g

Fiber 3g

Sugar 12g

Protein 36g

Estimated values based on one serving size.

Preparation

1. Whisk together the flour and baking powder in a large bowl.

2. In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.

3. In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.

4. Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.

5. Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.

6. Serve with maple syrup.

7. Enjoy!

Ingredients

for 4 pancakes

4 cups flour (500 g), sifted

4 tablespoons baking powder

4 cups milk (960 mL), warm to the touch

¾ cup butter (170 g), melted

3 egg yolks

4 egg whites

maple syrup, to serve

Nutrition Info

View Info

Calories 1102

Fat 50g

Carbs 123g

Fiber 3g

Sugar 12g

Protein 36g

Estimated values based on one serving size.

Preparation

1. Whisk together the flour and baking powder in a large bowl.

2. In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.

3. In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.

4. Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.

5. Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.

6. Serve with maple syrup.

7. Enjoy!

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Total Time 35 minutes 35 min Prep Time 10 minutes 10 min Cook Time 20 minutes 20 min Total Time 35 minutes 35 min Prep Time 10 minutes 10 min Cook Time 20 minutes 20 min for 4 pancakes 4 cups flour (500 g), sifted 4 tablespoons baking powder 4 cups milk (960 mL), warm to the touch ¾ cup butter (170 g), melted 3 egg yolks 4 egg whites maple syrup, to serve Nutrition Info View Info Calories 1102 Fat 50g Carbs 123g Fiber 3g Sugar 12g Protein 36g Estimated values based on one serving size.

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Cinnamon Rolls:

These fluffy, tender, and flavorful cinnamon rolls are everything you want, including this sinfully delicious, cream-cheese frosting. We are hooked on them and hope you will love this cinnamon roll recipe and its quick prep time!

Cinnamon Rolls
©Eazy Peazy Mealz by EazyPeazyMealz.com Pin it to your (Board Type) board to SAVE it for later! Follow Eazy Peazy Mealz on Pinterest for more great tips, ideas and recipes!
A tale of a million batches.

Full Disclosure: Sometimes these cinnamon rolls actually take me more than an hour to make. But they can be made in just an hour. If you are in a time crunch, be sure to prepare these in a warm place so they rise quickly.

Cinnamon rolls are my family's favorite treat. My husband is basically obsessed with my mom's cinnamon rolls. I love making them for him, but her recipe takes many, many hours, and is a true labor of love.

You can take that to mean I rarely make them despite how happy they make my husband because, frankly, I don't have time. It is easier to just go buy him some.

But then, one fateful day, my aunt posted on her Facebook a review of a recipe she had tried for easy cinnamon rolls. 1 Hour Cinnamon Rolls from TacPasket. She said she loved them and that they were as big as hub caps. And tasted good too.

My kids were in bed. My husband was gone (work), and I had nothing to read or watch, and had promised myself to take the night off. So I decided to make them.

When I first read the ingredients I was a little nervous.

The recipe is very simple, calls for a LOT of yeast, and has a few methods that I had never tried before, like oiling your counter top instead of flouring it, and instead of rolling out the dough, you press it out by hand.

But I decided I had nothing to lose except 10 ½ cups of flour and 6 Tbs of yeast, so why not try it.

I was so worried they would be yeast-y. But they weren't. They were actually very good.

I have since made and played with the recipe dozens of times. While I have not strayed far from the original version, I have found a few things that work better for me. First, the frosting had to go.

Too plain.

I like my cinnamon rolls to be rich and delightful. I want my kids to go and brag to their friends about how their mom makes the best cinnamon rolls of all time, and I think that starts with frosting. A cream cheese icing is a must for me with this cinnamon roll recipe.

Climate, Altitude, and Temperature

Second, for my climate, altitude, etc. I needed a little more flour to get the right dough consistency. That is the tricky thing with baking. The first time I made them I did not have enough flour and the dough was too sticky, and hard to work with. The next time, I lost count and had to eye ball the dough, and that is when I realized the flour amount should probably be adjusted.

So then I made them 10 more times until I figured out what works for me. I still eye ball the dough, and adjust if needed to get it right. I also always like to use my silicone baking mats, they make for an easy, quick clean up.

Next, rise time.

Oh how tricky this can be as there are so many factors that contribute to it. My first attempt, I followed the recipe exactly, and the rolls were a bit denser than I wanted. I like light, fluffy, tender rolls that practically melt in your mouth. So, if that is what you want too, let them rise. Thus, it is possible these will be 90 minute cinnamon rolls instead of 1 hour. But it is worth it.

Lastly, I wanted a slightly richer filling, and thicker, so I use some brown sugar as well as white, and I am generous with the butter.

So, the actual dough recipe is pretty much the same, the filling altered, the method slightly altered. And the frosting all new.

But put it all together and you get perfect cinnamon rolls in a short period of time.

The Result

My oldest son, whom we often call the "town crier" has pretty much told everyone in our neighborhood about my cinnamon rolls.

Probably because in the months I worked on perfecting the recipe I made them 2-3 times a week.

As a result, most of the 10-14 year old boys in the neighborhood have tried these rolls. And lots of the girls too.

But their parents had not yet, and many commented on it to me. So, one Sunday I made 3 batches (72 rolls) and invited everyone over.

I got no complaints. And lots of compliments. So if you are looking for an easy, delicious, and fun treat, then try a cinnamon roll on me!

Tips for Perfect Cinnamon Rolls:

Other Favorite Eazy Peazy Baked Goods:

Are you looking for an easy weeknight dinner solution?

Remember, warmer room temperature allows dough to rise more quickly.

Adjust sweetness of cream cheese frosting to sweetness preference.

Add more or less cinnamon, to preference.

Of course, you can add to recipe ingredients favorite additions such as nuts and raisins, or simply enjoy!

Put some spice back in your love of baking with these brilliant space-saving cooling racks.

Try the Eazy Peazy Mealz Recipe Binder: Get a printable version of all our favorite recipes in one convenient e-book for only $5!
Plus, you'll get so much more, from conversion charts and tips, to meal planning worksheets and shopping lists. 200 + pages to make your weeknights easier.
⇒ ⇒ Get it here ⇐ ⇐

Pin to your Sweets board:

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These fluffy, tender, and flavorful cinnamon rolls are everything you want, including this sinfully delicious, cream-cheese frosting. We are hooked on them and hope you will love this cinnamon roll recipe and its quick prep time! ©Eazy Peazy Mealz by EazyPeazyMealz.com Pin it to your (Board Type) board to SAVE it for later!

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"Why would anyone eat anything besides breakfast food?" - Leslie Knope

1. Healthy Banana Pancakes

2. Healthy Peanut Butter Chocolate Chip Pancakes

3. Healthy Dark Chocolate Pancakes

Watch all of the recipes being made here:

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16 Pancakes, Waffles, Crepes, & French Toasts

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"Why would anyone eat anything besides breakfast food?" - Leslie Knope 1. Healthy Banana Pancakes 2. Healthy Peanut Butter Chocolate Chip Pancakes 3. Healthy Dark Chocolate Pancakes Watch all of the recipes being made here:

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2-Ingredient (More or Less) Sweet Potato Pancakes

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Sweet potato pancakes make a delicious and hearty breakfast. This version uses leftover sweet potatoes for a easy and healthy way to start the day.

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Here's what you need: russet potato, olive oil, salt, pepper, grated parmesan cheese, eggs, milk, tomato, green onion, bacon, shredded cheddar cheese, garlic powder

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Cream Cheese Banana Nut Bread - This is seriously the BEST homemade banana nut recipe ever. The secret to this banana bread recipe is cream cheese. Finally, banana bread that is actually moist, super easy, and tastes like heaven.

What makes this the best banana bread recipe ever?

For one, I'm not making this up. This cream-cheese banana nut recipe is the real deal and has hundreds of comments, thousands of pins and even more shares. The flavor is amazing, moist, and has a nice crunch from the walnuts - Plus, this recipe is super easy, pop it in the oven in 20 minutes.

Easy ways to make this the best Banana Bread!

The best recipes are the ones you can easily modify based on personal preference. Try muffin tins, change pan sizes, add chocolate chips, less sugar, sugar substitutes, different nuts, cinnamon, and various icings. Of course please let us know by adding a comment!

How do I know when my Banana Bread is Ready?

The toothpick test is a tried and true test and essential when modifying a recipe, or switching pan sizes. When baking, time is a suggestion and by no means exact. Everyone's oven is different (gas, electric, convection), and many are inaccurate. Baking times also vary based on moisture content in bananas, climate, and elevation.

I usually keep a close eye on my banana bread for the last 5-10 minutes. As soon as I think it might be ready, I open the oven door and slide a toothpick into the bread or muffin. Just stick a into the center of your banana bread. If there is wet batter still on the , it needs more time in the oven. If it comes out clean , your bread is done!

My tip for Super Moist Banana Bread

I tend to take breads, cakes, and such out before the toothpick comes out perfectly clean. I do this because it will continue to cook even after you remove it from the oven. This is extremely important for perfectly moist banana bread.

More great breakfast breads!

Cream Cheese Banana Nut Bread Video Recipe

By Ben Rayl 02/09/2020

Ingredients

how to

this post contains affiliate links
4.8604651162791 stars - based on 43 review(s)

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This Cream Cheese Banana Nut Bread recipe will make the most dense and moist Banana Nut Bread you've ever had. Preheat oven to 350 F (175 C), and grease two bread pans. Put the butter and cream cheese into a large bowl and mix until blended and creamy.

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This post may contain affiliate links. Read my disclosure policy.

These salmon patties are flaky, tender and so flavorful. The crisp edges and big bites of flaked salmon are the hallmark of these salmon patties. They are the real deal! It's no wonder these salmon cakes have been so popular (read the glowing reviews here).

This is an easy and excellent way to use leftover salmon and it is worth it to cook the salmon just for this (instructions below). For busy weeknights, you can substitute with well-drained canned salmon or the salmon in packets which you may already have in your pantry!

I hope you all love these salmon patties and the easy homemade tartar sauce that goes with them.

Watch How to Make Salmon Patties:

These salmon patties are such a treat and even folks who don't normally like salmon enjoy this recipe. They always disappear fast!

P.S. Serve salmon cakes with this irresistible homemade tartar sauce. P.S. Once you try homemade and realize how easy it is, there's just no going back to store-bought tartar sauce. It is so much better in every way!

⬇ Print-Friendly Salmon Patties Recipe:

Salmon Patties Recipe (VIDEO)

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

That pretty blue serving platter can be found here. I have these in different sizes and colors. I love their bold colors and how sturdy and chip resistant Fiestaware is - meant to last a lifetime.

You can serve these for lunch, dinner, appetizers - they are so versatile and these salmon patties can even be used in sandwiches as salmon burgers, just form them a little larger. And if you LOVE salmon recipes, don't miss our #1 of all time baked salmon recipe!

Q: Have you tried these yet? Let me know what you thought of them in a comment below.

Have a memorable and happy 4th of July!! 🙂 The 4th just happens to be my husbands birthday so if you're on Instagram that day, feel free to flood his page with happy birthday wishes. Thanks friends!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Salmon Patties Recipe (VIDEO) - NatashasKitchen.com

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This post may contain affiliate links. Read my disclosure policy. These salmon patties are flaky, tender and so flavorful. The crisp edges and big bites of flaked salmon are the hallmark of these salmon patties. They are the real deal! It's no wonder these salmon cakes have been so popular (read the glowing reviews here).

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Ingredients

1 Tbsp unsalted butter

1 1/2 cups roughly chopped yellow onion

2 cloves garlic, minced (about 2 teaspoons)

2 teaspoons minced, peeled fresh ginger

1 1/2 teaspoons yellow curry powder

3/4 teaspoon ground cumin

1/2 teaspoon ground coriander

Small pinch of cinnamon

1 teaspoon of kosher salt plus more to taste

4 cups low sodium chicken stock (or vegetable broth for vegetarian option)

2 bay leaves

2 (15 oz) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée*

1 cup water

3 Tbsp heavy whipping cream

1/8 teaspoon black pepper

Yogurt (for garnish)

Toasted pumpkin seeds (for garnish)

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lay face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Purée in food processor. Freeze whatever you don't use for future use.
Method

1 Sauté onions in butter, add garlic, ginger, spices: Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. Add the onions and sauté until softened, about 5 to 6 minutes.

Add the minced garlic and ginger, cook another minute.

Add the curry powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes.

2 Add stock, bay leaves, and pumpkin purée: Add the chicken stock and the bay leaves. Add the pumpkin purée and the water. Stir to combine. If the soup is too thick for your taste, add more stock or water to thin it.

Increase heat to high. Bring to a boil and reduce heat to low, cover and simmer for 10 to 15 minutes.

3 Purée soup: Remove bay leaves. Use an immersion blender to purée the soup.

4 Stir in cream: Right before serving, stir in the cream. Add black pepper and adjust seasonings to taste. Add more salt if necessary.

Drizzle with plain yogurt that has been thinned with a little water and sprinkle with toasted pumpkin seeds to serve.

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Spicy Pumpkin Soup Recipe | SimplyRecipes.com

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1 Tbsp unsalted butter 1 1/2 cups roughly chopped yellow onion 2 cloves garlic, minced (about 2 teaspoons) 2 teaspoons minced, peeled fresh ginger 1 1/2 teaspoons yellow curry powder 3/4 teaspoon ground cumin 1/2 teaspoon ground coriander Small pinch of cinnamon 1 teaspoon of kosher salt plus more to

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Introduction

Ingredients

1 tsp. minced garlic
1/2 tsp. extra light virgin olive oil
4 cups low sodium chicken broth
3 cups cooked white beans - or one 15 oz. can Great Northern or Cannellini beans, rinsed
1 lb. Italian sausage, cooked and rinsed
1 tsp. dried basil or 4 minced leaves fresh basil
2 cups diced tomatoes
1 10 oz. pkg. frozen spinach
1 tsp. Parmesan cheese

Directions

1. Sautee garlic in olive oil.

2. Add sauteed garlic to 4 cups of chicken broth.

3. Add white beans to chicken broth and bring to boil for 5 minutes. Option: for creamy soup use hand blender and puree beans into broth.

4. Add remaining ingredients and simmer.

5. Serve topped with Parmesan cheese.

Note: You can make the soup slimmer by using Italian turkey sausage. You can decrease the sodium by using dried and cooked beans instead of canned and rinsed.

Number of Servings: 8
Recipe submitted by SparkPeople user FEATHEREDPINES.

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Winter White Bean and Italian Sausage Soup Recipe

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1 tsp. minced garlic 1/2 tsp. extra light virgin olive oil 4 cups low sodium chicken broth 3 cups cooked white beans - or one 15 oz. can Great Northern or Cannellini beans, rinsed 1 lb. Italian sausage, cooked and rinsed 1 tsp.

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Roasted Broccoli Cheese Soup is a creamy and cheesy soup loaded with freshly roasted broccoli that is a delicious way to eat your vegetables!

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Crock Pot Cabbage Roll Soup is a simple twist on traditional Cabbage Rolls, a family favorite for years! Cabbage, onion, beef and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crock pot.
This creates a nutritious and tasty soup that will warm your belly from the inside out! This is going to be your new family favorite meal!

Crock Pot Cabbage Roll Soup

I absolutely LOVE a good soup recipe. Soups are a great way to incorporate so many delicious flavors into one bowl. They're easy to make and inexpensive, there's good reason my Easy Hamburger Soup recipe is one of my most popular recipes on Facebook!

Crock Pot Cabbage Roll Soup contains several servings of veggies along with lean protein all simmered to perfection. We serve this alongside homemade Dinner Rolls for a meal that my family requests over and over again!

A Family Favorite

Growing up with Polish grandparents, cabbage rolls (and Cabbage and Noodles aka Haluski) were a staple in our family for both family gatherings and Sunday dinner. It was always one of my favorite things!

Traditional cabbage rolls are time-consuming - between preparing the filling, cooking the cabbage till tender and then there is the labour rolling them - whew! Of course, we make Cabbage Roll Casserole which is the lazy cabbage roll version with no rolling required.

As much as I love cabbage rolls (and unstuffed cabbage roll casserole), there really is nothing better than coming home to a meal ready to eat.

Easy Prep

Cabbage is easy to prepare and inexpensive (view more info in the The Ultimate Guide to Cabbage).This Crockpot Cabbage Roll Soup is the answer to rushed meal prep on busy weeknights!

Simply prepare your ingredients the evening before and quickly toss them into the crockpot before leaving the house for school or work or carrying on with your errands, soccer practice and swim lessons.

Dinner is ready when you are!

Easy Substitutions in Crock Pot Cabbage Roll Soup

Ground Beef: You can substitute sausage, ground pork or ground turkey for half of the ground beef.

Rice: To make this Cabbage Roll Soup lower in carbs, substitute the rice for Cauliflower Rice (this also lowers the calories or points if you're following Weight Watchers).

Diced Tomatoes: If you prefer whole canned tomatoes to diced, they also work great in this recipe.

V8 Vegetable Juice: You Can use tomato juice in place of the vegetable juice or even canned tomato soup. (Do not substitute tomato sauce, it has a different flavor).

Sodium: The low sodium/no sodium versions of all products in this soup work perfectly.

All the flavour and goodness of traditional cabbage rolls simmered together in one delicious bowl of crock pot cabbage roll soup! And the very best thing is it's so easy!

Add the Bacon

Depending where you're from, you may or may not add bacon to your cabbage rolls. It is used in this soup to add a slight smoky and salty flavor. We fry the bacon until crisp and then use a little bit of the bacon fat to cook the onion and beef. The bacon itself is stirred in just before serving (and used as a garnish) to keep it nice and crisp.

How to Freeze Cabbage Roll Soup

This Crock Pot Cabbage Roll Soup makes a HUGE batch of soup, perfect for feeding a crowd, eating a couple of nights in a row or taking for lunches. If you have leftovers, this soup also freezes well. I just simply spoon the desired amount in a freezer bag lay it flat to freeze (either large or individual servings).

If I'm feeding the family, I defrost it in the fridge the night before and dinner is ready to heat and eat in a flash!

Once you try it, I know for sure this Crockpot Cabbage Roll Soup is going to become a staple to your weekly menu plan. Warm, hearty and wholesome.

More Recipes from the Cabbage Patch

Crockpot Cabbage Roll Soup

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Crock Pot Cabbage Roll Soup is a simple twist on traditional Cabbage Rolls, a family favorite for years! Cabbage, onion, beef and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crock pot. This creates a nutritious and tasty soup that will warm your belly from the inside out!

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When fresh garden tomatoes are available, I make this soup. The recipe looks like a lot of ingredients, but most of them are common pantry items. -Amy Gurganus, Plymouth, North Carolina

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This Greek Inspired Chicken Lemon Rice Soup is my interpretation of a traditional Avgolemono and it's one of my all time favorite things to eat. The chicken and rice makes it super hearty, and the lemon gives it such a delicious tangy flavor. I love it. If you're a big frequenter of diners (as I am) then you are most likely familiar with it, it's very often the soup of the day.

When I lived in Chicago I had a Greek diner around the corner from me and as soon as the weather started turning chilly, I was there all the time slurping up this deliciousness. Since I've moved away from the States, I decided to have a go at making it myself because I'm not really sure I can survive winter without it. After a few tweaks, I'm confident this recipe is as good as - if not better - than where I used to go in Chicago. It's SO good. 🙂
One note on the preparation - mixing in the eggs can be a little tricky if you're not paying attention. They can scramble if you just pour them in. You need to be sure to add them a little at a time and stir vigorously each time so they give the soup a silky, thick texture and don't scramble.
If you have any doubts about the deliciousness of this soup, just check out the awesome reviews and comments at the bottom of the page. I don't know one person yet who has made it and didn't fall in love with it immediately. It doesn't take too much prep time, about 15 minutes, and it's done cooking in about 1/2 an hour. It makes quite a bit of soup, I would say enough for 6 - 8 people.

check out these other great soup recipes:

here's a video showing how to make this Chicken Lemon Rice Soup:

: Greek Inspired Chicken, Lemon & Rice Soup with Video

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving: 6 - 8 servings

Print Nutrition facts (per portion)

Nutrition facts (per portion)

Calories: 369

Carbohydrate Content: 27.7g

Cholesterol Content: 128mg

Fat Content: 18.1g

Fiber Content: 1.4g

Protein Content: 22.7g

Saturated Fat Content: 6.4g

Serving Size: 8

Sodium Content: 1282mg

Sugar Content: 3.4g

By Ben Rayl 09/27/2017

Ingredients

how to

In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes.

Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper.

Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked.

Stir in the chicken and remove from heat.

In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.

Gradually add about 4 cups of the broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat.

In a small bowl, beat the eggs until they are foamy.

Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

Heat the soup over medium heat until it thickens a bit, but do not return to a boil.

this post contains affiliate links
4.9130434782609 stars - based on 46 review(s)

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Greek Inspired Chicken, Lemon & Rice Soup with Video

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This Chicken Lemon Rice Soup is inspired by the Greek soup Avgolemono and it's quite possibly the best soup I've ever had. If you have any doubts about the deliciousness of this soup, just check out the awesome reviews and comments at the bottom of the page.

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Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.

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Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.

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This 7 can Chicken Taco Soup is a delicious and flavorful dish filled with the most amazing spices, chicken, corn, and beans. The hardest part about making this 7 can chicken taco soup recipe is opening the cans! With this recipe, dinner is ready in under 30 minutes and clean-up is minimal!

Chicken Taco Soup

One thing I love about this recipe is how easy it is and how easy it is to customize. I don't ever have chicken in a can in my pantry, but I often have leftover chicken, and that works just as amazing! Another great substitution? Rotissary chicken!! (Check out this recipe for slow cooker rotisserie chicken!) We have served this chicken taco soup with sour cream, fresh cilantro, avocado, shredded cheese, diced jalapeno, and diced onion. A little something for everyone! We set up a serving tray and pass the fixings around the table! You could also set this up like an appetizer bar!

Can You Use Fresh Ingredients?

You can also make this more wholesome by using your own canned goods from fresh ingredients. We always have canned tomatoes in our pantry. We typically have over 75 tomato plants each year so we spend quite a bit of time stewing and dicing tomatoes for future use. We also plant our own corn and then fill freezer bags for later. Even if you don't grow your own food I would highly recommend getting sweet corn and tomatoes when they are in season and freezing or canning it for later. It is so worth the time. We like to make a day of it, we set up stations for corn, diced tomatoes, stewed tomatoes, salsa, ketchup, and spaghetti sauce. Everyone has a job! When it comes time to open any of the jars, we all have a sense of ownership and pride. It gives us so much joy!

Another awesome tip... try making my Homemade Taco Seasoning! This would replace all the seasonings in this chicken taco soup recipe. The nice thing about this particular recipe (especially if you like tacos) is that you can make a big batch and store in an airtight container for up to 6 months! Just make sure you give the mixture a good shake before you use it again. The heavier spices like to settle.

Can you make Crock Pot Chicken Taco Soup?

Yes! For this variation of the recipe, I like to use frozen chicken. Place the frozen chicken breasts in the crockpot and then follow with the remaining ingredients. Cook on low for 6 hours or on high for 8 hours.

Can I make a vegetarian version of this Chicken Taco Soup?

Yes, just take out the chicken and replace the chicken stock with vegetable stock and this is a meal fit for a vegetarian! Also, we have tried it this way and it was delicious! I don't think you could rightfully call it "Chicken" Taco soup anymore, I would just go with regular old Taco Soup.

Other Soup Recipes

Some people only eat soup when they are cold. I love soup year round so I tend to stockpile the recipes. Here are a few of my favorites!
Slow Cooker Chicken Taco Soup White Bean Chicken Chili Grandma's Homemade Chili Slow Cooker Turkey Chili Cheeseburger Soup
Side Note: if you are going to make any of these soups, you will also want to print this recipe for simple, no yeast breadsticks.
Roasted Broccoli Cheese Soup The Best Tomato Soup
7 Can Chicken Taco Soup

DID YOU MAKE 7 Can Chicken Taco Soup?

I want to hear about it! Take a picture and tag me on Instagram or on Facebook. I would love to see your finished product! Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!

Photography by The PKP Way.

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7 Can Chicken Taco Soup {VIDEO} - i am homesteader

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This 7 can Chicken Taco Soup is a delicious and flavorful dish filled with the most amazing spices, chicken, corn, and beans. The hardest part about making this 7 can chicken taco soup recipe is opening the cans! With this recipe, dinner is ready in under 30 minutes and clean-up is minimal!

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You'll need

1 (17.6 ounce) package Italian sausages (see note), cut into bite-size pieces
1 medium onion, diced
2 large carrots, peeled & sliced
1 (19 fluid ounce) can white beans, drained
1 (28 fluid ounce) can diced tomatoes
4 cups vegetable broth
4 dashes Italian seasoning
1 teaspoon garlic powder
1 cup uncooked tubular pasta (I used macaroni)
2 large handfuls fresh baby spinach
Salt & pepper, to taste
How to make it
Prep your sausage, onion, and carrots.
Add all ingredients except the pasta, spinach, and salt & pepper to a slow cooker. Cook on low for 6-8 hours.
About 30 minutes prior to serving, add the pasta and stir the soup every 10 minutes or so to prevent it from sticking on the bottom.
When you're 5-10 minutes away from serving, stir in the spinach and season the soup with salt & pepper as needed. Serve immediately.

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You'll need 1 (17.6 ounce) package Italian sausages (see note), cut into bite-size pieces 1 medium onion, diced 2 large carrots, peeled & sliced 1 (19 fluid ounce) can white beans, drained 1 (28 fluid ounce) can diced tomatoes 4 cups vegetable broth 4 dashes Italian seasoning 1 teaspoon garlic powder 1 cup uncooked tubular pasta (I used macaroni) 2 large handfuls fresh baby spinach Salt & pepper, to taste How to make it Prep your sausage, onion, and carrots.

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Flavorful and filling 20 Minute Cheesy Chicken Enchilada Soup recipe is super easy to cook up and full of the BEST flavors!

Oh hi guys! Boy, do I have the most amazing soup recipe to share with you today or WHAT. This 20 Minute Cheesy Chicken Enchilada Soup has more flavor than you could ever think to ask for in a soup. I ate it 3 days in a row and was sad to see it end.

I NEVER eat a meal three days in a row without wanting to cry of food boredom. The avocado and crunchy tortilla chips added on top right before consuming was the best decision ever and gave it great texture.

I'm so glad you're here! Follow along on Pinterest for more inspiration!

So, guess what? I am in San Antonio, Texas this week! My very first time in Texas and I am beyond excited. I don't know if I've ever told you guys this before, but I have it on my bucket list to visit all 50 states in my lifetime.

I don't count just being in the airport in a particular state, but actually setting on the ground. When driving down to Virginia Beach years ago, I actually made my in-laws pull over at the West Virginia welcome center so I could walk around and count that as a state I've visited.

Somehow, everyone just stopped questioning my weirdness at some point in time. I got out of the car, walked around the welcome center, and had Mr. Wishes snap my photo outside of it. Hey, if you don't have a picture to prove it then it didn't happen, right?

So my point is - I'm crossing Texas off the list finally. Mr. Wishes had to come here for a work conference and I'm stoked to explore the city of San Antonio. Does anyone have any "must see" or, preferably, "must eat" ideas for me?

If you're loving the Mexican food recipes and soups, you will love this Chicken Tortilla Soup. And how about some Greek Chicken Soft Tacos and Homemade Guacamole to go along with it?

Here is a step-by-step video on how to make this 20 Minute Cheesy Chicken Enchilada Soup:
Recipe source: slightly adapted from gimmesomeoven.com

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Oh hi guys! Boy, do I have the most amazing soup recipe to share with you today or WHAT. This 20 Minute Cheesy Chicken Enchilada Soup has more flavor than you could ever think to ask for in a soup. I ate it 3 days in a row and was sad to see it end.

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Hamburger Soup is a home-style, hearty meal sure to satisfy healthy appetites and stir up happy memories of Grandma's house. Pin it to your SOUP BOARD to save for later!
Be Sure To Follow Gonna Want Seconds on Pinterest for more great recipes!

My Grandma always had something special bubbling or baking away in her kitchen. Her cooking has definitely inspired a great deal of mine, and one of my first memories is sitting down to enjoy a big, warm bowl of her Hamburger Soup. It was such a hearty, filling dish, and it's the kind of meal that somehow manages to make everything better. I think everybody has a favorite hamburger vegetable soup recipe .

First, it's frugal - you can stretch a pound or two of ground beef to feed a crowd. Second, hamburger soups are a great way to use up leftover veggies or those odds and ends I always seem to have rolling around in my produce drawer. I think the main reason hamburger soup is such a popular provision on dining tables across the country, though, is because it brings back fond memories of cold days and the warm hands of someone special serving it to you.

I've definitely tweaked Grandma's recipe over the years, mostly to make things a little simpler and quicker. The changes haven't sacrificed flavor but do let me take advantage of some of the modern conveniences my Grandma didn't have the luxury of enjoying in her kitchen. My version of Hamburger Soup is definitely still Grandma's; it'll just be ready in less than half the time!

Choosing a flavorful ground beef or chuck is important in this recipe, even though you'll need to drain off the excess fat after browning. Leaner combinations work in recipes with more dominant flavors, but we want to maximize the beefy goodness in this soup by using a rich, fatty cut.

I like to add the salt and pepper while I'm browning the beef so it can absorb the seasoning while it's hot. I find that ultimately means I use a lot less salt than I would if I seasoned at the end. Building layers of flavor are what you're after in a great soup, after all, so seasoning as you go helps ensure every ingredient brings its "A" game.

One of Grandma's secrets (shhh, don't tell anyone) is mixing in a little flour with the onions and garlic before adding the broth.

This changes the mouth feel of the soup to something a little thicker - not as thick as a stew but not brothy like so many other recipes for this type of soup. It's a simple addition, making a little roux, but it creates a complex texture and a real "stick-to-your-ribs" meal.

Adding tomato paste also helps thicken the soup a bit and adds a deep, intense tomato flavor that complements the diced tomatoes and other ingredients in the soup. Another flavor layer complete!

The hallmark of any great soup is a great broth, and a homemade painfully slow-cooked one is a great choice if you have lots of time on your hands. "Free time" to me, though, usually means a good book, a glass of wine, and a nap, not tending to stock in the kitchen, so I use store-bought beef broth.

One of MY secrets is emulating the rich, intense flavors of a slow-cooked stock with my favorite flavor booster, Better than Bouillon.

I t really does a remarkable job of fortifying canned or boxed beef broth to give it a "home-cooked" flavor. No one needs to know you haven't been standing over a stock pot making it from scratch for 8 hours! By the way, I use regular, not low-sodium beef broth. If you choose low-sodium, you might need to adjust the salt.

Another great time-saver is buying pre-chopped, frozen veggies instead of spending time and elbow grease washing and uniformly chopping those extra ingredients. I like a combination of carrots, corn, peas, and green beans, but you can use your favorite blend. There's no need to thaw them, either. You can dump them into the pot straight from the freezer.

Some home cooks make this hamburger soup with cabbage , which turns it into a spoon-able, slurp-able version of cabbage rolls. You might want to skip the frozen vegetables if you go that route, but that's definitely a deviation from my Grandma's soup.

I do love lots of veggies in this recipe for all the color and texture they provide (I suppose the health benefits are okay too), and my recipe has even more than the Pioneer Woman hamburger soup version! One thing I DO carefully chop is the potatoes.

This recipe happens to be one my dad's favorites too, and we both like every spoonful to be perfect. We feel very strongly (which is totally acceptable when you're dealing with a family recipe) that each bite should have a little bit of everything, and big chunks of potato can throw that delicate balance off.

This isn't, after all, a hamburger potato soup . I chop the potatoes small, into ½" cubes or smaller, so they're similarly sized to the other veggies (even the tomatoes are small). You'll thank me when you try the soup, plus your knife might be feeling a little neglected at this point.

There's Worcestershire sauce because it is, after all, beef's best friend and a flavor bomb all on its own.

I'm also a fan of Italian seasoning, which works perfectly with the tomatoes in this dish. Most have basil, oregano, rosemary, and thyme, with some additional herbs and spices thrown in. This particular mix balances the brightness of the tomatoes with warm, earthy, herby notes and makes a warm loaf of Italian bread an obligatory accompaniment to this meal.

Bread's required, of course, but I don't like to add other starches to this soup. Some recipe versions - hamburger soup with macaroni , hamburger soup with noodles , and hamburger soup with rice - have the liquid-to-starch ratio worked out so the pasta and rice get cooked without thickening the soup too much.

My Grandma's soup has the perfect thickness thanks to her purposefully added ingredients, so I'm not going to mess with it. I think these additions also dim the spotlight on the wonderful flavor layers we've worked hard to craft in this dish.

Recipe Notes for Hamburger Soup:

Slow Cooker - If I have an opportunity to use some of that rare "free time," I'll make a Hamburger Soup slow cooker dinner , completing the first two steps of the recipe in a pan on the stovetop, then dumping everything into the crockpot for 6 - 8 hours on low. I think that leaves plenty of time to sneak a nap in!

Potatoes - If you don't already know this about me, you will. I'm a bit of a (rabid) Russet fan. It's the potato I use whenever I can, because I really love the texture. In this recipe, the potatoes get slightly crumbly and even lend some of their starchy goodness to the soup to thicken it a bit more. You can substitute red potatoes , but they have a slightly sticky texture and won't add body to the soup like the Russets.

To Saute or not to Saute - Why can't you just dump everything into the soup pot instead of doing all the browning and pre-cooking? Well, I suspect you've seen very few (good) recipes for soups and stews and sauces that don't pre-cook aromatics . That's because aromatics - things like onions, celery, garlic, and herbs - release their "aroma" when they interact with hot oil (hotter than boiling water). Without this step, you miss out on balanced flavors and smells that make the dish a flavorful, complex masterpiece.

Easy Hamburger Soup Recipe

Looking for more Soups?

- Loaded with chunks of meat, veggies, and cheesy broth!

Easy Cream of Broccoli Soup - This soup is loaded with flavor and nutrition benefits!

Chicken Tortellini Soup -One dish dinner loaded with juicy chunks of chicken, tender tortellini, veggies and a bit of sausage.

- Comfort food, warm, quick, and easy to make!

- Rich tomato base soup loaded with Italian sausage, pasta, mushroom, and spinach!

Chicken Taco Soup - brings all the best taco flavors into a family friendly, hearty, healthy soup! Stovetop, Slow-cooker, and Instant Pot versions included!

Mexican Chicken Soup - brims with tender chicken, fresh vegetables, and southern spices. The unique cilantro, cheese, and chip topping seals the deal!

More Beefy Recipes...

Reader Interactions

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Hamburger Soup Recipe (With Video!) - Gonna Want Seconds

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Hamburger Soup is a home-style, hearty meal sure to satisfy healthy appetites and stir up happy memories of Grandma's house. Pin it to your SOUP BOARD to save for later! Be Sure To Follow Gonna Want Seconds on Pinterest for more great recipes! My Grandma always had something special bubbling or baking away in her kitchen.

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Main Dishes
by Holly

Shepherd's Pie Soup takes a classic comfort food staple and turns it into a flavorful savory soup that is as much fun to eat as it is to create!

A bowl of hearty soup on a chilly day just warms your belly from the inside out making it the perfect dinner or lunch!
This belly warming recipe has been created in partnership with Kitchen Basics.
This Shepherd's Pie Soup has lean ground beef or lamb, veggies and seasonings simmered in a delicious beef stock. Once bubbly and thickened, we top this soup with buttery and crispy potato puffs to give you a slurpable version of this family favorite.

How do you make Shepherd's Pie?

Classic Shepherd's Pie is normally made with a layer of lamb, peas, carrots, and corn that is simmered in gravy. If you replace the lamb with beef, it's technically called Cottage Pie however we always grew up using ground beef and calling it Shepherd's Pie.

The casserole version of Shepherd's pie has a rich beefy layer topped with creamy mashed potatoes and then baked until bubbly and golden to create a comfort food staple. While it's not traditional, some recipes make Shepherd's Pie with cream of mushroom soup, but I find the flavor to be more rich (and traditional) when using a delicious beef stock!

Easy Shepherd's Pie Soup

While the weather is still chilly and the evenings get dark early, there is nothing like a steaming bowl of soup around the family dinner table.

Soups are a complete meal in a bowl with lean proteins and lots of veggies simmered to perfection! This Shepherds Pie Soup is no exception.

Taking traditional flavors from a Classic Shepherd's Pie, this rich soup is hearty, healthy and loaded with flavor. To top it all off, we add in some buttery baked potato puffs!

What goes into Shepherd's Pie Soup?

A classic Shepherd's pie recipe layers the mashed potatoes, and meat/veggies layer on top of each other. The same flavors you know and love in your favorite Shepherd's pie are all simmered together in this simple casserole inspired soup.

This soup starts lean ground beef, onions and garlic browned in a pot. I add in seasonings to our favorite beef stock to give that that rich gravy-like flavor we love so much.

Since beef stock makes up the base of this soup, you'll want to make sure you're using a high-quality stock. In this recipe I used Kitchen Basics® Original Beef Stock because I love the rich beefy flavor and it tastes so close to homemade.

To make this extra easy the remaining veggies are frozen (which is what I always put into my own Shepherd's Pie too).

Shepherd's Pie is topped with potatoes that are baked until golden adding flavor and a creamy texture. In this recipe, make mini potato puffs (which were inspired by my Duchess Potatoes recipe) and bake them to golden brown. These potatoes are best added to the bowl once the soup has been ladled in. If you don't want to make mashed potatoes from scratch, adding egg yolks to store bought mashed potatoes will work just as well.

What do you serve with Shepherd's Pie Soup?

This Shepherd's Pie soup is a complete meal in itself with beef, vegetables and potatoes. We love to serve it with a simple side salad (and Homemade Buttermilk Biscuits) to sop up any broth left in the bottom of the bowl!

Turning them all into a soup is definitely easier, and still delicious!

Can you Freeze Shepherd's Pie Soup?

I love bringing this for lunches, and I can freeze it to enjoy later on! This soup is easily freezable!

If you decide to freeze it, skip the potato puffs as they don't freeze well. You can prepare them on the day of serving and add them on top!

My kids could not get enough of this seriously delicious soup, and neither could I! Turning a traditional casserole like this Shepherd's Pie into a soup recipe is a fun way to switch up your dinner routine (or Turkey Pot Pie soup is another great mash up)! Add in a fresh salad and some rolls for the perfect cool weather meal!

SHEPHERD'S PIE SOUP

Servings 8 servings

Author Holly Nilsson

Course Dinner
I am excited to have partnered with Kitchen Basics to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
Cuisine American
Beef Stroganoff Casserole Beef Barley Soup
More Recipes You'll Love

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Shepherd's Pie Soup - Spend With Pennies

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Main Dishes by Holly Shepherd's Pie Soup takes a classic comfort food staple and turns it into a flavorful savory soup that is as much fun to eat as it is to create! A bowl of hearty soup on a chilly day just warms your belly from the inside out making it the perfect dinner or lunch!

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As an Amazon Associate I earn from qualifying purchases.

Do you love Panera's baked potato soup? Then you'll love this copycat version! It's so rich and creamy!

Soup Season Is Here

It's turned very nippy here. Lots of wind, misty rain and dull days.

Looking on the bright side, it's the perfect weather for soup!

Lately, I've found myself preferring soup, salad and crusty rolls for dinner rather than the usual meat-and-potatoes deal.

Rich But Light

While this heading may seem paradoxical, it really isn't.

This baked potato soup has a rich taste, but at the same time, it's very light. It relies primarily on the taste of a good chicken stock, tangy cream cheese and a bit of bacon for flavor.

With cream, cream cheese and chicken stock, this wouldn't convert to a vegan recipe all that easily, but it can be made meat free for lacto-vegetarians by using a good veggie stock and eliminating the bacon. For a bacony flavor, some of the vegetarian soy-based bacon isn't too bad so you might want to consider using some of that if you desire a smoky flavor in the soup.

Many Versions Of The Same

You will doubtless find many similar recipes for Panera's Baked Potato Soup on the web.

They all are good and will only differ most times by one or two ingredients or amounts of those ingredients. I based this recipe off of Stephanie's recipe on Copycat Recipes as it aligned more closely with my tastes. However, I like more creaminess in a soup and I like these types of soups a bit thicker, so I altered her amounts of butter and flour. And of course, I love bacon, so more of that was added!

Watch The Video

The Recipe

Copycat Panera Baked Potato Soup

More from The Midnight Baker!

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Do you love Panera's baked potato soup? Then you'll love this copycat version! It's so rich and creamy! Soup Season Is Here It's turned very nippy here. Lots of wind, misty rain and dull days. Looking on the bright side, it's the perfect weather for soup!

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Roasted Carrot Soup is an easy carrot soup recipe with tomatoes, garlic, cumin, and Greek yogurt to make it creamy and filling. This tomato-based vegetarian soup is simple, healthy, and the leftovers are perfect for lunches and dinners all week long!

Today's roasted carrot soup recipe comes from one of the most important people in my life. She helped me raid our grammy's closets to play dress-up when we were little, was the first person with whom I ordered a whole bottle of wine at a fancy restaurant, and she stood up beside me at my wedding. She cooks more recipes from my blog than anyone I know, and, as this ultra creamy and healthy Roasted Carrot Soup recipe will testify, she has a keen sense of what I like to eat for lunch.

This lady in my life is my sister Elizabeth. Despite a striking resemblance, we are not twins, though we can't go anywhere in public without complete strangers asking if we are.

P.S. I'm the one on the left in the above linked picture. Don't worry-you are not the only person who wondered.

I'm currently in Kansas City visiting my sis and her brand-new baby girl (and my new baby niece!) Caroline. My sister also has a 2-year-old daughter, and I have another sister in Kansas City (hi, Elaine!), so between the three of us and the little ladies, it's quite the girly fest around here.

I plan to cook my sister a variety of freezer meals while I'm in town, including today's healthy carrot soup. Elizabeth is an expert meal planner and selected most of the recipes we are making, but this easy carrot soup is one that I added to our list. It's the best carrot soup recipe I've ever tried, and I know my sister loves it, since she is the person who first shared the recipe with me.

Nothing like a little insider info to make sure your cooking receives a 5-star review!

Both of my sisters cook from my blog weekly, and as cheesy as it sounds, seeing the recipe pictures they text or share over their Instagram stories brings actual tears of joy to my eyes.

I'm often asked my favorite part about blogging, and this is it: knowing that my recipes come to life in real kitchens and are being enjoyed by real families all over the country (and world!). It is more uplifting and humbling than I know how to express. My sisters are two of my best friends, so the fact that they each make so many is particularly special.

Comparing nightly menus is a regular topic of conversation among my sisters and me. For months, my sister Elizabeth told me about a roasted carrot soup recipe that had become one of her go-tos. "You'd really like it," she said.

Like turned out to be an understatement.

Keys to Flavorful Roasted Carrot Soup

This creamy roasted carrot soup is unassuming, yet outstanding.

Sitting quietly in its bowl, this Roasted Carrot Soup appears simple and unassuming, and, while it is incredibly easy to prepare, its flavor is anything but basic.

The trick to its rich, almost intoxicating taste is roasted vegetables. Carrots, onions, and garlic bake together in the oven until deeply caramelized and tender. I added a bit of cumin to the carrots prior to roasting for a little extra kick, but if you want to keep it extra easy-breezy, salt and pepper are all you really need.

Once the vegetables are roasted, you toss them into a blender or food processor with canned whole tomatoes, then purée.

If you'd like to make the carrot soup vegan, you can stop right here. If the soup being dairy free isn't a concern and you'd like to make it extra creamy, stir in a little plain Greek yogurt.

Personally, I love the yogurt addition. It gives the soup a light tang that balances the sweetness of the roasted carrots and onions and creates a smooth, velvety texture. The yogurt's high protein content makes the Roasted Carrot Soup more filling too.

How to Serve This Carrot Soup

While this Roasted Carrot Soup makes a lovely light lunch on its own, here are a few ideas of what you could serve with it:

Recommended Tools to Make Roasted Carrot Soup

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

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Roasted Carrot Soup Recipe | Well Plated by Erin

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Roasted Carrot Soup is an easy carrot soup recipe with tomatoes, garlic, cumin, and Greek yogurt to make it creamy and filling. This tomato-based vegetarian soup recipe is simple, healthy, and the leftovers are perfect for lunches and dinners all week long!

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A hearty clam chowder full of clams, bacon, and potatoes deserves a crispy, absorbent fried bread bowl to eat afterward.

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Slow Cooker Ham and Bean Soup is one of our all-time favorite foods to come home to on a chilly day. This "no-soaking required" Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long!
by Holly

This easy recipe is hearty and delicious, the perfect way to use up any leftover ham and a great way to feed a crowd!

I am so excited to have partnered with Hurst's HamBeens® 15 BEAN SOUP® to bring you this belly-warming recipe.

Ham and Bean Soup

Slow Cooker Ham and Bean soup is the perfect family meal because everyone always loves it; this hearty soup is like a hug in a bowl!

Ham and Bean Soup is just one of those comfort foods that warms you from the inside out. It's deliciously healthy and loaded with flavor... and using a slow cooker makes it a total cinch. You'll need just a few minutes of prep time and best of all the beans do not require soaking!

This simple soup requires very few ingredients, starting with Hurst's® HamBeens® 15 Bean Soup®, onions and ham. The slow cooker does all of the work creating the most delicious easy bean soup.

How to Make Ham and Bean Soup

Ham and bean soup is the ultimate comfort food and even more so when you have a beautiful mixture of beans! Hurst's® HamBeens® 15 Bean Soup® is not only my favorite mixture, I know many of you love it too!

Hurst's HamBeens are definitely my go to for quality and flavor and are easily found in the dry bean section of almost any grocery store (or you can order them online). Along with the beans, a seasoning packet is included in each package of 15 Bean Soup making it simple and perfectly seasoned every time!

To Cook Beans

Rinse beans well and check for any debris.

No soaking required when using a slow cooker.

If you have already soaked your beans, you can reduce the liquid in the recipe by 1 cup.

Add acidic ingredients (such as canned tomatoes or lemon juice) after the beans have softened (these ingredients can sometimes interfere with rehydration).

Seasonings

Hurst's 15 Bean Soup comes with a vegetable-based seasoning packet that really takes this recipe to the next level. It has great flavor, the perfect amount of seasoning and a hint of smokiness. Adding the seasoning towards the end of cooking gives this soup an amazing flavor boost.

A squeeze of fresh lemon is an easy way to enhance the flavor of the broth. While I use plain tomatoes, you can also use canned tomatoes with chilis to add a little bit of spice or heat to this ham and bean soup!

Ham for Bean Soup

If you happen to have a leftover ham bone from your holiday baked ham, THIS is the recipe you're going to want to make with it.

If you don't have a ham bone, ask your local butcher or deli for either ham bones (they are usually really inexpensive) or ham hocks. Our deli down the road sells ham hocks for just a few dollars each. If you don't have either, leftover chopped ham works beautifully in this recipe too.

How to Thicken Bean Soup

This soup comes out very thick and hearty, just the way we love it!

If you prefer a thinner consistency, add one extra cup of broth or water to your slow cooker. If you'd like a thicker bean soup you can remove a cup or so of the beans and blend them and add them back into the soup. You won't change the flavor this way, just thicken the consistency, the soup will become almost more creamy this way.

We love this Ham and Bean soup served right out of the Crock Pot with a big piece of moist cornbread but it's delicious served over rice too!

Can You Freeze Ham and Bean Soup?

Yes, not only is it easy, but this ham and bean soup recipe makes a huge batch and it freezes beautifully. That means cook once, have two dinners and lunches all week... count me in!

We freeze this in individual portions so we can easily grab one for lunches and the smaller portions defrost quicker.

More Slow Cooker Recipes You'll Love

Crock Pot Ham & Bean Soup

Servings 12 servings

Author Holly Nilsson

Course Soup

Cuisine American

I am excited to have partnered with Hurst's HamBeens® 15 BEAN SOUP® to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!

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Slow Cooker Ham and Bean Soup is one of our all-time favorite foods to come home to on a chilly day. This "no-soaking required" Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long!

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Main Dishes
by Holly

Shepherd's Pie Soup takes a classic comfort food staple and turns it into a flavorful savory soup that is as much fun to eat as it is to create!

A bowl of hearty soup on a chilly day just warms your belly from the inside out making it the perfect dinner or lunch!
This belly warming recipe has been created in partnership with Kitchen Basics.
This Shepherd's Pie Soup has lean ground beef or lamb, veggies and seasonings simmered in a delicious beef stock. Once bubbly and thickened, we top this soup with buttery and crispy potato puffs to give you a slurpable version of this family favorite.

How do you make Shepherd's Pie?

Classic Shepherd's Pie is normally made with a layer of lamb, peas, carrots, and corn that is simmered in gravy. If you replace the lamb with beef, it's technically called Cottage Pie however we always grew up using ground beef and calling it Shepherd's Pie.

The casserole version of Shepherd's pie has a rich beefy layer topped with creamy mashed potatoes and then baked until bubbly and golden to create a comfort food staple. While it's not traditional, some recipes make Shepherd's Pie with cream of mushroom soup, but I find the flavor to be more rich (and traditional) when using a delicious beef stock!

Easy Shepherd's Pie Soup

While the weather is still chilly and the evenings get dark early, there is nothing like a steaming bowl of soup around the family dinner table.

Soups are a complete meal in a bowl with lean proteins and lots of veggies simmered to perfection! This Shepherds Pie Soup is no exception.

Taking traditional flavors from a Classic Shepherd's Pie, this rich soup is hearty, healthy and loaded with flavor. To top it all off, we add in some buttery baked potato puffs!

What goes into Shepherd's Pie Soup?

A classic Shepherd's pie recipe layers the mashed potatoes, and meat/veggies layer on top of each other. The same flavors you know and love in your favorite Shepherd's pie are all simmered together in this simple casserole inspired soup.

This soup starts lean ground beef, onions and garlic browned in a pot. I add in seasonings to our favorite beef stock to give that that rich gravy-like flavor we love so much.

Since beef stock makes up the base of this soup, you'll want to make sure you're using a high-quality stock. In this recipe I used Kitchen Basics® Original Beef Stock because I love the rich beefy flavor and it tastes so close to homemade.

To make this extra easy the remaining veggies are frozen (which is what I always put into my own Shepherd's Pie too).

Shepherd's Pie is topped with potatoes that are baked until golden adding flavor and a creamy texture. In this recipe, make mini potato puffs (which were inspired by my Duchess Potatoes recipe) and bake them to golden brown. These potatoes are best added to the bowl once the soup has been ladled in. If you don't want to make mashed potatoes from scratch, adding egg yolks to store bought mashed potatoes will work just as well.

What do you serve with Shepherd's Pie Soup?

This Shepherd's Pie soup is a complete meal in itself with beef, vegetables and potatoes. We love to serve it with a simple side salad (and Homemade Buttermilk Biscuits) to sop up any broth left in the bottom of the bowl!

Turning them all into a soup is definitely easier, and still delicious!

Can you Freeze Shepherd's Pie Soup?

I love bringing this for lunches, and I can freeze it to enjoy later on! This soup is easily freezable!

If you decide to freeze it, skip the potato puffs as they don't freeze well. You can prepare them on the day of serving and add them on top!

My kids could not get enough of this seriously delicious soup, and neither could I! Turning a traditional casserole like this Shepherd's Pie into a soup recipe is a fun way to switch up your dinner routine (or Turkey Pot Pie soup is another great mash up)! Add in a fresh salad and some rolls for the perfect cool weather meal!

SHEPHERD'S PIE SOUP

Servings 8 servings

Author Holly Nilsson

Course Dinner
I am excited to have partnered with Kitchen Basics to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
Cuisine American
Beef Stroganoff Casserole Beef Barley Soup
More Recipes You'll Love

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Shepherd's Pie Soup - Spend With Pennies

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Main Dishes by Holly Shepherd's Pie Soup takes a classic comfort food staple and turns it into a flavorful savory soup that is as much fun to eat as it is to create! A bowl of hearty soup on a chilly day just warms your belly from the inside out making it the perfect dinner or lunch!

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Brazilian Fish Stew is a flavorful soup with marinated tilapia, bell peppers, tomatoes, and onions in a coconut milk broth. So delicious! And this quick and easy fish stew is simmered to perfection in 30 minutes with very little effort!
First Published: September 29, 2014... Last Updated: October 6, 2019
Brazilian Fish Stew

For many people, stews are a staple of the cooler season and considered a comfort food perfect for a chilly afternoon.

I must confess that I am not one of those people.

I must be crazy, right?? I don't know why, but I am just not usually tantalized by stews. They don't really appeal to me most of the time. It has to be a pretty amazing stew recipe to get my attention.

This stew, however, has my total attention! And I think it will catch your attention too!

There are so many appetizing flavors layered in this dish, from the tangy lime to the creamy coconut milk. Bell peppers, onion, and tomatoes contribute additional splashes of flavor and color and texture.

A sprinkle of cilantro adds that extra bit of yum.

If you usually like fish stews or stews in general, this is a must-try, you will love it! And if you don't usually like stews, you should also try this, because you will love it, too!

Best Fishes for a Fish Stew

Tilapia gets a bad rep, but I think that it's perfect for fish soup and fish stew recipes. It's not super fishy tasting, and it cooks easily. In soups and stews, I find that tilapia adds texture and makes it hearty.

Using tilapia for this fish stew recipe was perfect because it's mildly-flavored, but dense in texture. If you can't easily find tilapia, the best fish to use in this recipe is any white fish, like cod, haddock, or grouper.

Fish stew is even better the next day! So, if you have leftovers of this Brazilian fish stew, heat it up the next day. My favorite thing to do is to eat it with my favorite sausage mozzarella sandwich.
This post may contain affiliate links which won't change your price but will share some commission.

This flavorful fish stew has layers of amazing flavor!

tilapia fillets - a nice mild fish, it's firm enough to stand up in this stew.

bell pepper and onion strips - use frozen to make this recipe in a flash!

canned diced tomatoes - a stable in most every kitchen!

light coconut milk - adds sweet, nutty creamy flavor

cilantro - for bright freshness

lime juice - for a bit of juicy tanginess

olive oil - to sauté the vegetables, plus it adds another layer of flavor to this stew.

garlic, cumin, paprika, salt and pepper - a simple marinade for the fish!

Ingredients for Fish Stew Recipe

Fish Stew Recipe

If you like this one pot meal, check out my super easy chicken pot pie and my chicken potato bake. They are definitely low-maintenance, high taste type of recipes that everyone in my family loves....

How long will fish stew keep?

Because this is a great make-ahead soup, it's best on day two. But you can keep this refrigerated for 3-4 days.

What is another name for fish stew?

There are many fish or seafood stews, actually almost every country has their own version! Brazilian fish stew is also called Moqueca, and then there is Bouillabaisse from France, Cioppino from San Francisco (which is a version of an Italian stew), or Maeutang, a spicy Korean stew. You can find a complete listing of stews (with recipes!) here!!!

What fish is best in this soup?

Traditionally a firm white fish is chosen for this meal - halibut or cod. However you can mix it up with snapper, haddock, or grouper, but I chose tilapia.

Tilapia has such a mild flavor. It's a lean protein and very affordable. Since it doesn't taste very fishy even the kids loved this meal!

What do you serve with fish stew?

Bread, of course, to sop up the amazing broth in this stew! Here are some of my favorite bread recipes that are easy to make and perfect with this meal!

How to make Brazilian Fish Stew - Step by Step

Step 1.

quick and easy family dinner!

very little clean-up because it's a one-pot meal!

family favorite - everyone loved it!!

Mix lime juice, cumin, paprika, garlic, salt, and pepper in a bowl.

Why make this soup?

...that includes Thing 2! 😲 I know, right? No one was more surprised than me!

On a side note, if you are a frequent reader, you may be wondering if Thing 2 actually ate the tomatoes. And you will likely not be surprised that he did not eat them.

He carefully examined every bite and removed even the smallest trace of tomato. *shaking my head* Oh, Thing 2, you are so silly!

More of my favorite soup recipes from the blog

If you have time, use fresh bell peppers instead of frozen (2 large, sliced into strips).

Similarly, you can use fresh onion instead of frozen (1 large, chopped).

Try different types of mild white fish (cod, haddock, grouper, etc).

Try it with shrimp, or even a frozen seafood medley!

Throw in some cooked rice or pasta for a heartier meal.

What's your favorite fish stew or soup recipe?

Variations for Brazilian Fish Stew
Adapted from Allrecipes.com. I've served Brazilian Fish many times and it's always been a big hit!
Fish Stew

Love this recipe? Awesome! Please give it a 5 star rating below! And if you make this, snap a photo and tag me on Instagram! You can find me at DizzyBusyandHungry or #dizzybusyandhungry !

Looking for more seafood?

I kinda get on a kick with ingredients, so if you're looking for more seafood or fish to add to your diet, here are some of my favorites!

Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.

Enjoy!

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Brazilian Fish Stew is a flavorful soup with marinated tilapia, bell peppers, tomatoes, and onions in a coconut milk broth. So delicious! And this quick and easy fish stew is simmered to perfection in 30 minutes with very little effort! First Published: September 29, 2014...

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This Easy French Onion Soup is rich, comforting and so good with toasted cheesy bread for dipping!

About French Onion Soup:

Onion soups have been popular since the Roman times- often as an inexpensive way to make a meal as onions were easy to grow. The modern version of this soup originated in Paris. It's a beef broth soup with plenty of sauteed (or caramelized) onions, and it's usually topped with a melted cheese slice of baguette. Sherry or brandy are often added to the soup before serving. In the United States, French Onion Soup surged in popularity in the 60's- when French cuisine was becoming popular.

Lately I've been craving soup on a weekly (sometimes daily) basis. It makes the perfect lunch. I can make a big pot of soup on Sunday and then portion it out to take to work with me over the next few days. Lunches made and ready to go for days? Yes, please!

Recently I made a big pot of this French Onion Soup, and it was delicious for Sunday dinner on a cold, rainy day. There's something magical about toasted cheesy bread on top of a hot bowl of soup! When I make this soup, I like to make extra slices of cheesy bread for dipping. You can add them to the baking sheet when you put your soup bowls into the oven under the broiler.

Do you order French Onion Soup often when you eat out? I rarely do, but I really enjoyed this homemade version. As you expect from French Onion Soup, this soup is rich and comforting. Slowly caramelizing the onions on the stove brings out their sweetness and adds so much flavor to this soup. Really, you won't believe how easy it is to make!

The leftovers of this soup make a delicious lunch that you will look forward to eating! If you do have leftover soup, don't add the cheesy bread until right before serving. With my leftovers, I served bread on the side since I didn't have time to worry about putting my soup under the broiler at lunchtime.

Recipes for French Onion Soup will vary in their ingredients and cooking methods. I tried to keep this one as simple as possible. I think you're going to love it!

Here are a few more soup recipes you might enjoy:

Easy French Onion Soup

Did You Make This Recipe?

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This Easy French Onion Soup is rich, comforting and so good with toasted cheesy bread for dipping! Onion soups have been popular since the Roman times- often as an inexpensive way to make a meal as onions were easy to grow. The modern version of this soup originated in Paris.

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Get the perfect serving of soup in every bite with warm steamed dumplings filled with chicken, carrots, celery, and broth.

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Quick and cheesy broccoli soup in just 20 MINUTES!! This is the best soup ever!

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This Greek Inspired Chicken Lemon Rice Soup is my interpretation of a traditional Avgolemono and it's one of my all time favorite things to eat. The chicken and rice makes it super hearty, and the lemon gives it such a delicious tangy flavor. I love it. If you're a big frequenter of diners (as I am) then you are most likely familiar with it, it's very often the soup of the day.

When I lived in Chicago I had a Greek diner around the corner from me and as soon as the weather started turning chilly, I was there all the time slurping up this deliciousness. Since I've moved away from the States, I decided to have a go at making it myself because I'm not really sure I can survive winter without it. After a few tweaks, I'm confident this recipe is as good as - if not better - than where I used to go in Chicago. It's SO good. 🙂
One note on the preparation - mixing in the eggs can be a little tricky if you're not paying attention. They can scramble if you just pour them in. You need to be sure to add them a little at a time and stir vigorously each time so they give the soup a silky, thick texture and don't scramble.
If you have any doubts about the deliciousness of this soup, just check out the awesome reviews and comments at the bottom of the page. I don't know one person yet who has made it and didn't fall in love with it immediately. It doesn't take too much prep time, about 15 minutes, and it's done cooking in about 1/2 an hour. It makes quite a bit of soup, I would say enough for 6 - 8 people.

check out these other great soup recipes:

here's a video showing how to make this Chicken Lemon Rice Soup:

: Greek Inspired Chicken, Lemon & Rice Soup with Video

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving: 6 - 8 servings

Print Nutrition facts (per portion)

Nutrition facts (per portion)

Calories: 369

Carbohydrate Content: 27.7g

Cholesterol Content: 128mg

Fat Content: 18.1g

Fiber Content: 1.4g

Protein Content: 22.7g

Saturated Fat Content: 6.4g

Serving Size: 8

Sodium Content: 1282mg

Sugar Content: 3.4g

By Ben Rayl 09/27/2017

Ingredients

how to

In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes.

Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper.

Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked.

Stir in the chicken and remove from heat.

In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.

Gradually add about 4 cups of the broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat.

In a small bowl, beat the eggs until they are foamy.

Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

Heat the soup over medium heat until it thickens a bit, but do not return to a boil.

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4.9130434782609 stars - based on 46 review(s)

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Greek Inspired Chicken, Lemon & Rice Soup with Video

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This Chicken Lemon Rice Soup is inspired by the Greek soup Avgolemono and it's quite possibly the best soup I've ever had. If you have any doubts about the deliciousness of this soup, just check out the awesome reviews and comments at the bottom of the page.

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Detox Turmeric Lentil Soup - Simply Quinoa

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This Detox Turmeric Lentil Soup is a simple, healthy and hearty meal that's great for digestion and the liver. Easy to make, packed with protein and delish!

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Chicken Detox Soup: A fast, tasty meal to kick-start a diet. This cleansing soup is great to make when you need a do-over in your eating plan.

Detox and Chicken Soup

Looking for a great Detox Soup Recipe?

A good friend of mine is the founder of Neo Snacks, a producer of organic, paleo, vegetarian, and gluten-free snack bars that happen to taste amazing.

A couple years ago she introduced me to a cleanse concept she and her husband follow on occasion when they need a reset in their health and diet. It's a Chicken Detox Soup Cleanse from the book Perfect Weight America.

From my personal experiences, cleanses usually involve expensive herbal supplement kits from the health food store, or a whole lot of juicing.

However, this cleanse is different. It's a nourishing homemade soup with fresh chicken, loads of veggies and ginger, to boost your metabolism and immune system, as well as remove toxins to help your body to work as it should.

It is gluten free, dairy free, and paleo to boot!

Detox Soup Cleanse

In the book, the suggested cleanse structure is to eat the soup alone for several days. It's so low in fat and calories, you can eat as much as you want.

After 3-4 days you may introduce green salads with raw nuts in the evenings. By the end of the cleanse you still eat the Chicken Detox Soup all day, but may add salmon to your evening salad for a little extra healthy fat.

Lt. Dan and I have done the Chicken Detox Soup Cleanse several times and each time it helps us shed water-weight, a few extra "real" pounds, and sets a precedent for continued healthy eating.

Although this soup is meant to be used as a 10 day cleanse, and you will probably be ready for a change after so many days and bowls of soup, it is a completely sustainable food. In theory, you could live off of it.

With protein, vegetables, vitamins, and minerals, it provides more nutrients than most of the world's population receives on any given day. So don't be afraid to give it a try!

My Chicken Soup Recipe

The original recipe in the book calls for all organic ingredients including a whole chicken, and several veggies that aren't my favorite to have floating in soup.

We've made the soup as recommended several times, yet Dan always complains about the recipe. Over time I've developed my own rendition that we feel is easier to enjoy for the length of the cleanse... No picking chicken bones and skin out of the soup. No mushy veggies.

My Chicken Detox Soup follows the same principles, yet is tastier and can be made in less time. Even with the changes, it still works like a charm. Why not give it a go?

Chicken Detox Soup

So what's in MY Chicken Detox Soup?

For protein we have chicken breast and some chicken broth.

The vegetables in this soup are onions, broccoli, carrots, celery, and peas.

And for all the flavoring we have olive oil, apple cider vinegar, parsely, ginger, garlic, crushed red pepper, ground tumeric, salt and pepper.

If you see any vegetable in there that you don't like, switch it out for something you do like.

How to Make Chicken Detox Soup

1. Set a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute to soften. Then add the raw chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and sea salt.

2. Bring to a boil, lower the heat, and simmer, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.

3. Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup.

4. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.

Check the Recipe Card to See How to Make Chicken Detox Soup!

Looking for more detox recipes? Try our...

Our Favorite Paleo Recipes:

Chicken Detox Soup

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Chicken Detox Soup (Video) - A Spicy Perspective

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Chicken Detox Soup: A fast, tasty meal to kick-start a diet. This cleansing soup is great to make when you need a do-over in your eating plan. Looking for a great Detox Soup Recipe? A good friend of mine is the founder of Neo Snacks, a producer of organic, paleo, vegetarian, and gluten-free snack bars that happen to taste amazing.

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It's a bit ridiculous how easy it is to make this Beef and Cabbage Soup. You literally just throw a bunch of things in a pot, then wait about an hour and you've got a bowl of just about the best soup you'll ever have. There's something about the combination of ingredients that makes this soup absolutely awesome. The smell of it cooking will fill your kitchen and create a Pavlovian reaction in your mouth, it smells incredible.

This is a recipe I got from my mother years ago, and I crave it often in the winter when I don't want to spend a lot of time in the kitchen but I want a comforting, hearty bowl of soup. Seriously, if you've yet to make this, you really need to try it. I promise you'll be hooked from the first spoonful.

The prep time on this soup is only about 15 minutes, then you let it simmer for about an hour so it's super easy (and hearty enough) for a quick weeknight meal. It yields quite a bit - I would say enough for 6 - 8 people.

is it soup time? check these out too (they're delicious):

here's a video showing how to make it:

By Ben Rayl 10/16/2013

Ingredients

how to

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4.9375 stars - based on 16 review(s) Add to Favourites

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Super Easy Beef and Cabbage Soup & Video

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Couldn't be easier Beef and Cabbage Soup Recipe. Brown the beef in the butter in a Dutch oven over medium heat. Add all the remaining ingredients except the parsley; bring to a boil. Reduce heat and simmer for 1 hour. Serve garnished with fresh parsley.

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Healthy Recipes This Weight Loss Vegetable Soup Recipe is one of our favorites! As you would expect in a vegetable soup recipe, this is completely loaded with fresh veggies and flavor.
by Holly

Naturally low in fat and calories it's the perfect lunch, snack or starter! While we eat it as a starter or lunch, to make this more of a main dish for dinner, we often add our favorite proteins.

Weight Loss Vegetable Soup Recipe

Vegetable soup is delicious, healthy and filling! It's easy to make and perfect for lunch or afternoon snack. It's bright, colorful and loaded with all kinds of vegetables (and you can easily sub in whatever veggies you like or have on hand).

When we are trying to cut back (usually in January after the holidays) we enjoy a small bowl of this vegetable soup before each meal. (And if you follow Weight Watchers, this is a 0 point soup... a freebie and it's 21 day fix approved) or I use it as a snack to tide me over until dinner.

What to Put in Vegetable Soup

Broth I prefer beef broth in this soup for flavor, you can use homemade stock or broth or vegetable broth if you prefer. Canned tomatoes (with juice) add great flavor to this recipe too.

Vegetables I love the addition of all kinds of veggies and anything goes in this recipe.

Cabbage in this soup adds bulk and fills your belly. If you're not a fan of cabbage, you can most certainly substitute kale or spinach. Keep in mind that kale will add more bulk and spinach will shrink down quite a bit.

Low Carb Veggies Cabbage, beans, bell peppers, tomatoes, zucchini, broccoli, celery

Starchy Veggies Carrots, potatoes and sweet potatoes (may need longer to cook), corn

How to Make Vegetable Soup

1. Prep Wash and chop all of your veggies. Sort your veggies by cook time, things that take longer go in first (like cabbage and carrots) while things that are quicker can go later (like broccoli and zucchini).

2. Flavor I add a touch of water (or oil if you like) and sautee onion and garlic first for flavor. Add spices or herbs to your liking.

3. Simmer Bring broth to a simmer adding in veggies and allow to cook until tender.

Vegetable Soup in the Slow Cooker

saute onions and add all ingredients to the slow cooker

cook on high for 5 hours or low for 8 hours or until veggies are tender

Instant Pot

cook onions using the saute function

add all ingredients to the Instant Pot ensuring you don't go past the max line

cook on high pressure 6 minutes, naturally release 5 minutes. cook longer if you prefer softer veggies.

Making This Veggie Soup a Main Course

If you want to make this into a main course, you can add protein like ground turkey and some grains or leftover roasted vegetables.

Proteins to add

Grains to add

Of course, this soup isn't the magic weight loss secret but if you're trying to cut calories this is perfect to have in your fridge ready to enjoy when you need a snack or a quick meal!

How to Add More Flavor to Vegetable Soup

We love this vegetable soup and it's very flavorful! We season with our favorite herbs or add Italian Seasoning but you can add whatever you'd like! Here are a few additions to change the flavor:

replace canned tomatoes with spicy canned tomatoes

add a few dashes of hot sauce

fresh herbs such as basil or cilantro

parmesan cheese (or a cheese rind while cooking)

a very small amount of balsamic vinegar

tomato paste or bouillion

a splash of wine

How to Freeze Vegetable Soup

This vegetable soup recipe is great because it can be made on the weekend to enjoy throughout the week and it freezes well. I spoon it into single servings and portion it into freezer bags.

They're easy to take out for a quick meal or snack and perfect to heat up for a quick meal on the go. If you're looking for something quick and healthy you'll love this easy veggie soup recipe!

Weight Loss Vegetable Soup Recipe

Servings 14 servings

Author Holly Nilsson

Course Main Course

Cuisine American
NOTE: Nutritional information auto-generated and is based on the quantities, amounts, and brands of products I used in this recipe. Actual amounts may vary based on your preparation and products used. Informational purposes only, this is not medical information or advice.
This is NOT medical advice. This recipe is provided for informational purposes and enjoyment only. Eating this soup doesn't guarantee weight loss. Before starting any weight loss program, be sure to consult your doctor.

Other Delicious Soups To Try

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Weight Loss Vegetable Soup {with Amazing Flavor} - Spend With Pennies

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Healthy Recipes This Weight Loss Vegetable Soup Recipe is one of our favorites! As you would expect in a vegetable soup recipe, this is completely loaded with fresh veggies and flavor. by Holly Naturally low in fat and calories it's the perfect lunch, snack or starter!

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This Cabbage, Sausage and Potato Soup recipe is totally hearty and comforting, full of the best savory flavors, easy to make, and it's guaranteed to warm you right up!
Guys, this soup.

It's only the middle of September, and I have already made it three times this past month. And when I say three times, keep in mind that I'm now married to a handsome vegetarian who won't come anywhere near this one. Which means this huge, simmering, delicious pot of soup (plus leftovers) are exclusively for Yours Truly.

And I still can't get enough of it!

This is probably due in part to the fact that I'm about 30 years late to the party that is cabbage soup. I'm not sure why, but our family never grew up eating it, and for years I used to only think of it only in terms of those crazy fad diets, and never really tried a good bowl until a few years ago. But the second I did - oh man, guys - it was cabbage soup love at first bite. Especially when you add some smoked kielbasa sausage to the picture, and some hearty potatoes, and lots of savory and garlicky seasonings - this feel-good, hearty, savory, delicious soup is comfort food to the max.

I wish I squeeze you all around my table and ladle you up a steaming bowl for yourself right now. But instead, I'm just going to beg you to stir up a pot for yourself. Because this soup = magic. 💛

Cabbage Soup Recipe | 1-Minute Video

And the good news? It's also incredibly easy to make!

Begin with your starring ingredient - a small head of green cabbage. We're going to use it all in this pot of soup. And even though it's going to turn into a small mountain of greens once it has been chopped, don't worry, because it'll all wilt down once we add it to the soup.

The second most important ingredient here is a good package of kielbasa sausage. Really, you can use just about any kind of smoked sausage here (or even bratwurst). But I'm partial to kielbasa here with its smoky, garlicky flavors (that usually include caraway, too). You're welcome to use traditional pork sausage here, or chicken or turkey or vegan sausage. You pick.

Begin by sautéing the sausage for a few minutes in a large stockpot (affiliate link) until it is lightly browned. Then transfer it to a separate plate to save for later.

Sauté the rest of your veggies and all of that cabbage, then add the remaining ingredients and let the soup simmer until those potatoes are nice and tender. Season with salt and pepper (I recommend extra black pepper with this one), and soon enough...

... these delicious bowls of cabbage soup will be yours to serve and enjoy.

Hope you love this one as much as I do, friends!
(This recipe contains affiliate links.)

Cabbage, Sausage and Potato Soup

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Cabbage, Sausage and Potato Soup | Gimme Some Oven

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This Cabbage, Sausage and Potato Soup recipe is totally hearty and comforting, full of the best savory flavors, easy to make, and it's guaranteed to warm you right up! Guys, this soup. It's only the middle of September, and I have already made it three times this past month.

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This easy lasagna soup has all of the delicious flavors of homemade lasagna without all the work! The perfect weeknight dinner that's made in one pot!

I'm a big fan of soup, but especially love Italian soup recipes. They flavors are so bold and taste so comforting and delicious. This lasagna soup recipe is a top pick, as well as pasta e fagioli, zuppa toscana and sausage tortellini soup.

Lasagna soup

September is here! There's a chill in the air, the leaves are starting to change colors and soup is definitely on the menu. I absolutely love this time of year. Today I'm sharing one of my family's favorites: "tastes like lasagna soup".

If you love all the delicious Italian flavors like Italian sausage, pasta, tomatoes, garlic, basil and CHEESE in a traditional lasagna, you are going to love this lasagna soup. It's definitely a recipe to add to your menu this fall and is the perfect comfort food!

The best thing about this lasagna soup recipe is that it's made all in one pot and is easy to tweak for personal taste. Everyone in my family loves it (which is no small task). It pairs perfectly with a big chopped salad and my favorite french bread recipe or easy garlic bread. I can't wait to make this lasagna soup all fall and winter long!

How to make lasagna soup

Heat the oil in a large pot over medium-heat. Add in the chopped onion and cook until tender, about 2-3 minutes. Then stir in garlic and cook an additional minute. Add in the sausage (break up with a wooden spoon) and cook until browned. Drain any excess grease.
Step 1: Brown onion and sausage
Add in chicken stock, tomatoes and tomato paste and stir to combine. Then add in oregano, Italian seasoning and basil. Bring to a light boil, then add in the uncooked lasagna noodle pieces. Cook for 8-10 minutes, or until the noodles are tender.
Step 2: Add in stock, spices and noodles
Add in the parmesan cheese, mozzarella, salt and pepper and stir to combine. Ladle lasagna soup into bowls and top with a big scoop of ricotta cheese and fresh basil. You can always add more parmesan if you love cheese. Who are we kidding? More cheese is always a good idea!
Step 3: Stir in cheese, then serve with toppings
Crockpot version

To make lasagna soup in the crockpot, I would recommend browning the sausage and onions ahead of time. Then add all of the ingredients except the noodles and cheese and cook for 7-8 hours on low or 3-4 hours on high.

Separately cook the pasta al dente (slightly firm) and add to the crock pot and cook for an additional 15-20 minutes. Stir in the cheese right before serving.

Freezing tips

If you have plans on freezing the lasagna soup, I'd recommend freezing the base of the soup without the noodles and cheese. Noodles tend to separate when frozen and reheated.

When you're ready to enjoy the lasagna soup, thaw and then reheat the base of the soup on the stove. Cook the pasta in a separate pot until it's al dente (slightly firm) and add to the soup. Let simmer for a few minutes, then stir in cheese right before serving.

This is truly the best lasagna soup recipe that will guarantee to stay in your recipe file. My kids gobble it up every time. Enjoy!

More one pot soup recipes:

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Jamielyn Nye is the creative director and founder of I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. When she's not creating in the kitchen, Jamielyn loves to chase her four little monkeys and snuggle up on the couch with her man.

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EASY One-Pot Lasagna Soup Recipe - I Heart Naptime

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This easy lasagna soup has all of the delicious flavors of homemade lasagna without all the work! The perfect weeknight dinner that's made in one pot! I'm a big fan of soup, but especially love Italian soup recipes. They flavors are so bold and taste so comforting and delicious.

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Chicken and Dumplings is a dish that goes from prep to plate in 30 minutes! A simple one-pot recipe with chicken, veggies and delicious dumplings, made without cream of "whatever" soup!

Comfort foods are a popular choice this time of year, but many favorite dishes take too long. Wholly delicious and completely from scratch.

This is our favorite Chicken and Dumplings recipe, and I am sure it will be yours too!

You'll love making this from scratch because it tastes so much better.

Sure, cream of chicken soup is convenient, but the preservative taste takes so much away from the wonderful chicken flavor.

The fact that the meal goes from prep to plate in 30 minutes means it's a recipe that you won't mind making either.

This is a delicious thick, rich, and creamy stew. It's full of flavor, with large chunks of chicken, peas, carrots and delicious dumplings.

If you grew up enjoying this chicken dinner, you'll love this version even more.

After some creative engineering, we finally have a made from scratch, one pot dish that goes from prep to plate in 30 minutes! You won't believe how great this tastes.

WHAT YOU WILL NEED FOR THIS CHICKEN AND DUMPLINGS RECIPE

Large Soup Pot or Dutch Oven - when cooking a quick meal it is easier to use a wide pot to get more contact with the stove and a more even cooking temperature.

1 tablespoon scoop - One of my favorite kitchen tools, I have had mine for over 10 years. I use it for dumplings, drop biscuits, 2 bite cookies, cocktail meatballs, freezing tomato paste, and so much more!

HELPFUL RECIPE TIPS:

You can substitute boneless skinless chicken thighs in this recipe if you prefer them.

You can substitute the chicken breast with rotisserie chicken or leftover chicken or turkey.

You can freeze this soup. When reheating defrost and warm in a pot over low heat stirring occasionally until it is warmed through.

HOW TO FREEZE CHICKEN AND DUMPLINGS:

Prepare the recipe as written and allow it to come to room temperature or close before packing it up.

Divide the soup into the size containers you will use when defrosting. Leave room at the top.

Divide the dumplings into the containers.

Place a piece of plastic wrap over the top of the soup, under the lid, to help prevent
freezer burn. Seal and freeze.

To thaw, allow to defrost in the refrigerator and reheat on the stovetop on low heat adding a little milk or cream as needed.

Best of all, it's such a simple recipe to prepare, you can make it any day of the week. As a result, you never have to wait until the weekend to enjoy this comfort food!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

With love from our simple kitchen to yours.

Check out more of our favorite soup recipes:

See how easy Chicken and Dumplings is to make. Watch the video!

Chicken and Dumplings (30-Minute Recipe) + VIDEO

Chicken and Dumplings is a dish that goes from prep to plate in 30 minutes! A simple one-pot recipe that is packed with chicken, veggies and delicious dumplings, with no canned 'cream of whatever' soup needed.

prep time: 5 MINS cook time: 25 MINS total time: 30 mins

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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Chicken and Dumplings (30-Minute Recipe) + VIDEO

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Chicken and Dumplings is a dish that goes from prep to plate in 30 minutes! A simple one-pot recipe with chicken, veggies and delicious dumplings, made without cream of "whatever" soup! Comfort foods are a popular choice this time of year, but many favorite dishes take too long.

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Slow Cooker Nacho Soup
Flavor packed slow cooker cheesy beef nacho soup! Enjoy the taste of nachos in a comforting soup, perfect for any night of the week!
I was on such a roll reading over the summer. Literally book after book. I'd finish one and immediately pick up another to start. For whatever reason, even though I have the mornings completely to myself now, I haven't found myself reading to the same degree. I feel like I need to dedicate a day or certain hour or two of the day to just sit down and read. Do you ever do that... schedule a time to read or do anything else in particular, just to set aside "me (you)" time?

Another 'over the summer' tale... we have wetlands on our property but by July, every year, they dry up. This causes the frogs to venture into the pool. We would eject them daily... scooping them up and transferring them elsewhere. Of course, they always returned, but it gave us a frog free pool to swim in. Now, a massive softball sized bullfrog has taken up residency. I mean, this thing is seriously enormous. It's probably the largest frog I've ever seen. Good thing swimming season is long gone, it's going to be a nightmare to get that one out of the pool!

This soup is ridiculously good. I'm not exaggerating in the slightest! I had high hopes for this soup and it met all of my expectations.

Enjoy the flavors of nachos in an easy and comforting soup! It tastes just like you're eating nachos, but in soup form! So insanely good. I can't get enough of it and neither can one of my kids. She's obsessed. When it's gone, I'm positive she'll be asking me to make another batch.

Easy cheesy slow cooker nacho soup, packed full of beef and veggies. A perfect weeknight meal!

Slow Cooker Nacho Soup
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Baked by Rachel " Slow Cooker Nacho Soup

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Flavor packed slow cooker cheesy beef nacho soup! Enjoy the taste of nachos in a comforting soup, perfect for any night of the week! I was on such a roll reading over the summer. Literally book after book. I'd finish one and immediately pick up another to start.

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Quick and cheesy broccoli soup in just 20 MINUTES!! This is the best soup ever!

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This Greek Inspired Chicken Lemon Rice Soup is my interpretation of a traditional Avgolemono and it's one of my all time favorite things to eat. The chicken and rice makes it super hearty, and the lemon gives it such a delicious tangy flavor. I love it. If you're a big frequenter of diners (as I am) then you are most likely familiar with it, it's very often the soup of the day.

When I lived in Chicago I had a Greek diner around the corner from me and as soon as the weather started turning chilly, I was there all the time slurping up this deliciousness. Since I've moved away from the States, I decided to have a go at making it myself because I'm not really sure I can survive winter without it. After a few tweaks, I'm confident this recipe is as good as - if not better - than where I used to go in Chicago. It's SO good. 🙂
One note on the preparation - mixing in the eggs can be a little tricky if you're not paying attention. They can scramble if you just pour them in. You need to be sure to add them a little at a time and stir vigorously each time so they give the soup a silky, thick texture and don't scramble.
If you have any doubts about the deliciousness of this soup, just check out the awesome reviews and comments at the bottom of the page. I don't know one person yet who has made it and didn't fall in love with it immediately. It doesn't take too much prep time, about 15 minutes, and it's done cooking in about 1/2 an hour. It makes quite a bit of soup, I would say enough for 6 - 8 people.

check out these other great soup recipes:

here's a video showing how to make this Chicken Lemon Rice Soup:

: Greek Inspired Chicken, Lemon & Rice Soup with Video

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving: 6 - 8 servings

Print Nutrition facts (per portion)

Nutrition facts (per portion)

Calories: 369

Carbohydrate Content: 27.7g

Cholesterol Content: 128mg

Fat Content: 18.1g

Fiber Content: 1.4g

Protein Content: 22.7g

Saturated Fat Content: 6.4g

Serving Size: 8

Sodium Content: 1282mg

Sugar Content: 3.4g

By Ben Rayl 09/27/2017

Ingredients

how to

In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes.

Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper.

Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked.

Stir in the chicken and remove from heat.

In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.

Gradually add about 4 cups of the broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat.

In a small bowl, beat the eggs until they are foamy.

Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

Heat the soup over medium heat until it thickens a bit, but do not return to a boil.

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4.9130434782609 stars - based on 46 review(s)

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Greek Inspired Chicken, Lemon & Rice Soup with Video

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This Chicken Lemon Rice Soup is inspired by the Greek soup Avgolemono and it's quite possibly the best soup I've ever had. If you have any doubts about the deliciousness of this soup, just check out the awesome reviews and comments at the bottom of the page.

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This Dill Pickle Soup recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup to be exact. This recipe will become a staple in your household.
Dill Pickle Soup

Friends! This Dill Pickle Soup recipe has swept the nation. Thank you to all who have made, shared and loved this recipe. This Dill Pickle Soup is absolutely one of the best tasting soups you'll come across. It does help if you are a pickle lover, but in case you're not, this soup recipe might finally change your mind (it's that good). This pickle soup recipe was even made on THE CHEW and the chefs loved it. I was utterly flabbergasted when I saw this soup being made on TV.

Oh my goodness, again, THIS. PICKLE. SOUP. I'm completely enamored by it. I just can't stop eating it. It's the perfect amount of sour and savory pickle flavor and the thickness of the soup is just right. I'm in love with it. And it's the kind of love where you want to eat that thing for dinner and breakfast. I know you get me.

If you've been following here long enough, you'll know I'm dill pickle obsessed anyway. Hopefully, by now, you've also tried my Dill Pickle Dip, the BEST Dill Pickle Sandwich, Dill Pickle Butter (you have to), and my Dill Pickle Popcorn. They are all so delicious you just might turn into a pickle-loving fiend if you make them all.

This bowl of soup is comfort food to the max! It really is one of the most delicious tasting soups, as strange as it sounds. If you've had it...you know. And let's not forget it's the perfect easy dinner idea.

Polish Dill Pickle Soup

I'm not really sure where my adoration of dill pickles hails from. I grew up in a Polish home, where lots of traditional polish food was made. Pickles were a staple and a soup like dill pickle soup was not something out of the ordinary. I do know my Mom ate an entire jar of dill pickles one hot, August, night and proceeded to go into labor, with me. My Dad and I used to eat copious amounts of dill pickle sandwiches just because we loved them so much. He would have adored this soup. Don't worry Dad I've eaten enough for both of us.

This is also a quick and easy meal, taking no longer than 30 minutes to make. Many have asked if they can make this dill pickle soup in a slow cooker, but it doesn't really work, since you need to get it boiling. Plus, it's ready so quickly, it's already a time saver.

This post may contain affiliate links. Please read my disclosure policy.

I chopped my carrots and pickles with my small chopper. I know so many of you have one. But don't worry, you can chop with a knife too. The chopper is just faster and you do want the carrots and pickles made a little finer than a regular dice.

For example, if you slice your carrots into coins, chop each coin into 6 pieces instead of the usual four.

Overall, I think you're going to find the overall preparation of this recipe very easy and straightforward.

Serve this dill pickle soup with mycrusty bread to make it a complete meal.

This soup is a very filling and hearty meal.

For more tasty and easy soups, check out all of mySOUP RECIPES.

If you still can't get enough pickles, my Fried Pickles are also something every pickle lover should know how to make. These Antipasto and Cheddar-Pickle Skewers will come in handy for a last-minute entertaining idea. If you are looking to take your Sunday mornings to a whole new level, make sure to serve up this Dill Pickle Bacon Bloody Mary to all your pickle-loving friends.

Just for fun, have you ever imagined making a fruit-based salsa with grapes? This Grape, Corn and Black Bean Salsa is going to rock your world. And if you have ever been looking for the perfect, green, cocktail for St. Patrick's Day, you might want to give these Glowing Geckos a try.

FYI: Please join our NEW NOBLE PIG FACEBOOK GROUP for a more in depth look at recipes, cooking tips and other member contributions.

Dill Pickle Soup Recipe

Dill Pickle Soup

This recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup. It will become a staple in your household.

Optional garnishes: sliced dill pickles, fresh dill and black pepper

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.

In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)

Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Dill Pickle Soup Reviews and Comments

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This Dill Pickle Soup recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup to be exact. This recipe will become a staple in your household. Friends! This Dill Pickle Soup recipe has swept the nation. Thank you to all who have made, shared and loved this recipe.

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Curried Cauliflower & Squash Soup - Simply Quinoa

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This Curried Cauliflower Squash Soup is the perfect creamy texture, packed with veggies and tastes delicious! It's also naturally vegan and freezes well!

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Slow Cooker Pasta e Fagioli Soup is loaded with pasta bites, vegetables, beans and lean ground beef making this a rich and hearty Italian soup. A perfect, comforting soup for Fall!
Italians know just the way to my heart! If you love a good Italian soup, try this Creamy Zuppa Toscana, Creamy Chicken Gnocchi Soup (Olive Garden Copycat) or Classic Italian Wedding Soup.

Slow Cooker Pasta e Fagioli

Today I am sharing one of my favorite soups: Pasta e Fagioli.

This is comfort food at it's best. Super hearty, meaty, thick Italian soup loaded with veggies, meat and beans.

Best of all this soup is made in a slow cooker. That means little to no prep time and lots of flavor.

This soup simmers low and slow for 8 hours!

Let the slow cooker do all the work while you relax and enjoy the aroma in your home.

Serve the soup with a side salad, No Knead Bread and dig in!

What you need to make pasta e fagioli

So many ingredients but so much flavor in all of them!

You will love the combination of vegetables to beans and pasta.

This is a thick, rich and hearty soup that is loved by all.

Every bite is loaded with lean meat, vegetables, beans and pasta.

You can't go wrong enjoying this soup during the fall season.

Extra virgin olive oil: adds a hint of seasoning and liquid in the mix.

Ground beef: the leaner the better.

Carrots: freshly peeled and sliced. Can carrots are little too mushy when simmering for a long period of time.

Celery stalks: sliced and diced to your preference.

Onion: I like to dice these up a little smaller for kids.

Crushed tomatoes: canned are best and some cans have extra seasonings which adds more flavor.

Beef broth: flavor that is in the liquid.

Bay leaves: always a fun seasoning to add into soups.

Oregano: brings more aromatic seasoning to the soup.

Dried basil: a little peppery but has a strong and sweet smell and taste.

Dried thyme: subtle and a little dry.

Salt and pepper: to taste (I added 1 tsp salt and 1/4 teaspoon pepper)

Cannelloni beans: drained and rinsed

Red kidney beans: drained and rinsed

Ditalini pasta: uncooked pasta that is added at the end.

How to make pasta e fagioli

This soup takes just a bit of prep time and is super easy to throw together.

I like to brown the meat for extra flavor and throw it into the slow cooker with the rest of the ingredients.

I like to add in the pasta and beans about 30 minutes before serving. This ensures they are tender but not soggy.

Serve it with a hot, fresh perfect soft and buttery roll for a great dinner meal!

Brown Ground Beef: Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.

Combine all Ingredients: Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.

Cook on Low: Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.

Ready to serve: Season with salt and pepper to taste. Discard bay leaves before serving.

It is best if it is hot: Serve immediately while hot.

What to serve with pasta e fagioli

Soup can be made into so many meals.

Before your main dish, as your main dish or a side to your main dish!

So many options. With all these options a classic side salad and breadsticks are always a MUST.

We love to dip our breadsticks in the soup and enjoy the broth just as much as we love the vegetables and combined ingredients.

The difference between Minestrone soup and Pasta e Fagioli soup

The main difference between minestrone soup and pasta e Fagioli soup is the meat and the thickness.

Minestrone leaves out ground beef and has a thiner consistency.

They each have the same vegetables but pasta e fagioli has a few more and different variety. More beans are added in and not added into the minestrone soup.

Minestrone soup has a thinner consistency where as the pasta e fagioli has a thicker, richer flavoring.

Here are more soup recipes to try

Slow Cooker Pasta e Fagioli Soup

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Slow Cooker Pasta e Fagioli Soup | The Recipe Critic

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Slow Cooker Pasta e Fagioli Soup is loaded with pasta bites, vegetables, beans and lean ground beef making this a rich and hearty Italian soup. A perfect, comforting soup for Fall! Italians know just the way to my heart! If you love a good Italian soup, try this Creamy Zuppa Toscana, Creamy Chicken Gnocchi Soup (Olive Garden...

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Cabbage Roll Soup is perfect for people who love to eat Cabbage Rolls, but don't have the time (or patience) to make them. Because let's face. They ain't easy!

This week I'm participating in the Food Bloggers Challenge! I was tasked to create a recipe using the feature ingredient of the week. This week it's cabbage and I'm making a yummy Cabbage Roll Soup.

It's been awhile since I've used cabbage in our meals. It's not that I don't like cabbage because I do enjoy it. I think it's just that my favourite recipes don't use it as a main ingredient.

I've made cabbage rolls in the past and they were the first thing I thought to make this week. The recipe I like is for unrolled cabbage rolls made with ground turkey. My aunt makes the best cabbage rolls and hers are rolled perfectly. When I tried her recipe, they did not turn out as pretty!

Cabbage Roll Soup

This Cabbage Roll Soup is everything I love about a cabbage roll, but easier to make. It's also made in the slow cooker which saves me from slaving over the stove all day. It's slow cooker weather right now anyways and this soup is perfect to eat on a frosty day.

How to Make Cabbage Roll Soup

This recipe starts out in the frying pan. Add the onion, garlic, Worcestershire sauce, paprika, ground beef and salt to a large skillet. Brown the ground beef and soften the onions.

Now it's time to bring out your slow cooker. Mine always is on my counter. Add the cabbage, oregano, basil, tomato sauce, diced tomatoes, water and ground beef mixture. Stir to combine.

Put the lid on and cook on low for 8 to 10 hours. Your house is going to smell soooo good.

In the last half hour, cook the rice and add it to the slow cooker. If you add it earlier, it will get mushy.

What to Serve with Cabbage Roll Soup
Thanks to our friends at Stroller Envy for designing this graphic.
Though Cabbage Roll Soup is filling on its own, it's always nice to have something a little extra to enjoy it with. Try a buttered dinner roll to sop up all that delicious savoury broth. It's also yummy with a grilled cheese sandwich for a satisfying lunch.

To make it creamy, add a dollop of sour cream to each bowl and swirl it around. Soooo good!

Also, try these comforting cabbage roll recipes and my Cabbage Roll Rice.

Can You Freeze Cabbage Roll Soup

Yes, you can freeze Cabbage Roll Soup. In fact, it's very freezer-friendly. Stock up your deep freezer so you can enjoy this easy soup recipe all winter long. It makes a great lunch to bring to work with you. So hearty and filling.

Helpful Kitchen Tools

How to Make Cabbage Roll Soup Low Carb

Easy peasy! If you are wanting to make Cabbage Roll Soup a low carb meal, just omit the rice. It's not that big of a deal and you'll still have the same delicious flavors. Rice will not make or break this soup recipe.

More Soup Recipes

Craving more soup recipes? I got you covered. Check out these yummy soups:
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Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

Busy Day Soup: An easy soup recipe your family will love! It's quick to make and takes little effort. Perfect for those busy weeknights.

Cream of Carrot Soup: Smooth, creamy and full of flavor. This delicious soup recipe is great any time of year.

Cream of Celery Soup: Creamy and flavorful! This easy soup recipe is so much better than the canned stuff.

Sausage & Cabbage Soup: This low carb soup is easy to make and tastes delish! It's comfort food perfect for a cold winter's day.

Hamburger Soup: My version of my grandma's favorite soup. It's hearty, filling and flavorful. Enjoy a piping hot bowl on a cold winter's day.

more by Stacie "

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Cabbage Roll Soup is perfect for people who love to eat Cabbage Rolls, but don't have the time (or patience) to make them. Because let's face. They ain't easy! This week I'm participating in the Food Bloggers Challenge! I was tasked to create a recipe using the feature ingredient of the week.

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by Holly Slow Cooker French Onion Soup is one of our favorite meals to come home to! As with any traditional French onion soup, this recipe features a beefy broth loaded with caramelized onions and herbs and topped with an amazing Gruyere cheese topping!
© SpendWithPennies.com

Crockpot French Onion Soup

French Onion Soup is one of my husband's all-time favorites. It's the perfect meal for any soup lover!

For me it's all about the bread and cheese... all soaked in that rich herby onion broth and then broiled until the cheese gets all hot and bubbly. Scooping up the first bite of that ooey gooey cheese is like a little taste of heaven.

While French Onion Soup is good, I do think that a good broth takes a long time to develop great flavor which is something I love about this recipe.

In this easy French Onion Soup recipe, the onions and broth have the chance meld in the slow cooker all day long creating a rich and flavorful soup. Not to mention, I'm a huge fan of slow cooker meals because I love coming home to dinner ready to go!

It just seems to make the evening run that much smoother, at least in my house with activities, homework and soccer practices!

Why do they Call It French Onion Soup?

French onion soup actually originated in France in the 18th century and has been a traditional soup of France ever since. This soup is most often served as a starter, however, we love to enjoy it (with extra bread and a salad) as a meal.

How do you Make French Onion Soup from Scratch

To make french onion soup completely from scratch you'd want to start with your own homemade broth or stock. While I often make chicken broth from scratch for this recipe I usually use a lower sodium store-bought broth. Either will work just fine.

Caramelizing the onions does take a little bit of time but it's totally worth the effort. You want them translucent and golden without browning or crisping them so low and slow heat is the way to go with these! You don't have to stir them constantly but you do want to make sure they aren't cooking too quickly.

While I caramelize them on the stove top for convenience, you can actually caramelize them right in your slow cooker too but it does take 8-10 hours! If you get them started the night before, you can wake up to caramelized onions, add the remaining ingredients and you're good to go!

How to Caramelize Onions in the Slow Cooker

Combine 3lbs sliced onions, 1/2 cup unsalted butter and 1/2 teaspoon salt. Stir and cook on low 8-10 hours. (You would need half of these onions for this recipe but can add more if you like. You can freeze the other half to add to mashed potatoes, casseroles, soups and more). (Note you do not need brown sugar if you use this method, the onions have enough natural sugars).

What is the Best Onion to Use in French Onion Soup

When making French onion soup, you'll want an onion that will caramelize well and have the right amount of sweetness.

I find using regular white onions provides the best results as sweet onions can overpower the broth and tend to create a soup that is too sweet.

If you happen to have only sweet onions on hand, I would suggest eliminating any sugar from the recipe.

What kind of cheese is best for French Onion Soup?

The bread and cheese topping is one of my favorite parts of this recipe. Using Gruyere and Emmental cheeses really make this dish amazing, however, you can substitute mozzarella/ parmesan/ swiss if it's all you have on hand.

I love to ladle this into bowls, add the cheese and broil, however, you can simply place the bread & under a broiled on a pan and add it to your bowls if you prefer.

Serve this French Onion Soup with a side salad and some extra bread for a delicious dinner!

More Crockpot Soups You'll Love

Slow Cooker French Onion Soup

Servings 8 servings

Author Holly Nilsson

Course Soup

Cuisine French
REPIN this Delicious Soup Recipe
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Ham & Corn Chowder 20 Minute Broccoli Cheese Soup CrockPot Lasagna Soup

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French Onion Soup {Slow Cooker Version!} - Spend with Pennies

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by Holly Slow Cooker French Onion Soup is one of our favorite meals to come home to! As with any traditional French onion soup, this recipe features a beefy broth loaded with caramelized onions and herbs and topped with an amazing Gruyere cheese topping! © SpendWithPennies.com French Onion Soup is one of my husband's all-time favorites.

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Classic beef stroganoff is transformed into a hearty, yet light Beef Stroganoff Soup. And no need to cook the noodles first, because it's all made in one pot. Easy weeknight dinner!
Well, my kids were in shorts again this past weekend. I knew I shouldn't have traded out their summer clothes for pants and sweaters yet. When will I learn? *throws hands up*

But in that full week of rain and cooler temperatures, I went on a soup binge. Some old. And some new...like this one!

There's a fantastic beef stroganoff recipe in my cookbook that is from my childhood. I adapted that into this Beef Stroganoff Soup!

It turned out wonderfully. And bonus - it's all done in one pot, so there's no need to cook the noodles first. Huzzah!

We're so in-love. I'm making this one all winter long!
Other Easy and Quick Homemade Soup Recipes we love!
And my Slow Cooker Taco Soup and Chuck Wagon Stew

watch the video for Beef Stroganoff Soup

In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm.

Add to the pot the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes.

Stir in the tomato paste and Worcestershire sauce.

Pour in the beef stock and bring to a boil.

Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.

In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken.

Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary.

Serve in individual bowls with some fresh chopped parsley.

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Classic beef stroganoff is transformed into a hearty, yet light Beef Stroganoff Soup. And no need to cook the noodles first, because it's all made in one pot. Easy weeknight dinner! Well, my kids were in shorts again this past weekend. I knew I shouldn't have traded out their summer clothes for pants and sweaters yet.

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Soup season is upon us! This buttery and creamy Slow Cooker Homemade Potato Soup will be your new go-to soup recipe.

Finally a new Vintage Recipe of the Month , I haven't posted one since May! This Slow Cooker Homemade Potato Soup is a keeper. It tastes just like grandma would make, lots of veggies but also creamy and buttery.

I found this recipe for Slow Cooker Homemade Potato Soup in this vintage recipe book below. My husbands co-worker Jim gave this to me a few weeks ago and I knew I had to put a recipe on the blog from it. This little book must have came with a slow cooker back in the 70's. There is some fun recipes in this book such as Pork Abracadabra, Hot Dog Perfection and even a recipe on how to cook squirrel. When I looked over this potato soup recipe, I thought the ingredients were perfectly thought through, like a delicious meal a grandma would make.

I stuck with the original recipe for everything but the salt. The recipe in the book called for 1 tablespoon of salt, I've never put that much in any recipe, especially one with 4 chicken bouillon cubes. Instead I added a 1/2 teaspoon of salt after the soup was done cooking and thought that was plenty.

My favorite ingredient in this recipe is the butter. What a great idea to add flavor to a soup, especially a crock pot recipe that doesn't have any browning of ingredients before hand in fat.

I was so happy with the results of this soup. This was the first time I've added evaporated milk in a soup, it tasted just fine! The evaporated milk made the soup very creamy, which I didn't expect.

The recipe called for topping the soup with chives at the end, that added extra flavor and freshness to the final product.

Please give this soup recipe a try, you will not be disappointed. I actually have plans to put a pot of this soup on before heading to the coast to go crabbing. I think adding cooked crab at the end of the cooking time in the soup will be amazing. Have a great week!

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Soup season is upon us! This buttery and creamy Slow Cooker Homemade Potato Soup will be your new go-to soup recipe. Finally a new Vintage Recipe of the Month , I haven't posted one since May! This Slow Cooker Homemade Potato Soup is a keeper.

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Add all ingredients for the soup in the slow cooker and cook on low for 8 hours or high for 4 hours. # In the medium bowl, combine all ingredients for matzo balls. Mix well and refrigerate for 30 minutes to let the matzo absorb the liquid.

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Watercress is among the most highly nutritious vegetables, many of the great herbalists wrote of the revitalizing power of watercress. The health benefits of watercress are attributed to its nutrient content. Watercress is an excellent source of vitamins B1, B2, B6, C, E, manganese, and carotenes.

It also a good source of calcium, fiber, iron and copper. Watercress livens up raw salad and it also makes a valuable juice. Watercress juice is a green juice and must not be consumed alone. It also tastes bitter and is much easier to swallow if mixed with carrot, potato, and a little parsley or carrot, spinach, and turnip leaves. For optimal health benefits, eat watercress raw and as fresh as possible.

Grow Your Own Watercress

Some of the health benefits of watercress:

*Watercress contains anticancer properties.

*Watercress helps protect the eyes because it contains a high level of two carotenoids, lutein and zeaxanthin.

*Watercress helps to normalize cholesterol and blood pressure.

*Watercress increases sexual energy and enhances fertility.

*Watercress can help improved memory and mental function.

*Watercress is a powerful cleanser of the body, especially the bloodstream.

*Watercress can help increase production of breast milk.

*Watercress is low in calories and high in potassium which is valued for weight loss, as its diuretic action draws excess fluid down and out of the body.

*Watercress helps improve digestion by regulating the flow of bile.

*Watercress is valued for clearing and improving the complexion.

*The chlorophyll-rich leaves are chewed to absorb breath odors.

*Chewing raw watercress leaves can cure bleeding gums.

*Watercress leaves are used as a poultice for the relief of enlarged prostate gland. The poultice can also treat swollen feet and sprained ankles.

*Watercress is a good source of iodine, which is important to the function of the thyroid gland.

*Watercress is rich calcium which can strengthen the bones and teeth.

How To Grow Watercress For The Home Gardener

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How To Grow Watercress At Home, One Of The Most Nutritious Vegetables - The Permaculture Research Institute

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Watercress is among the most highly nutritious vegetables, many of the great herbalists wrote of the revitalizing power of watercress. The health benefits of watercress are attributed to its nutrient content. Watercress is an excellent source of vitamins B1, B2, B6, C, E, manganese, and carotenes.

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One Pot Olive Garden Zuppa Toscana Soup! Comfort food at it's best! Loaded with bacon, sausage, potatoes, and kale! So delicious and filling, the whole family will love this soup! Don't forget the dinner rolls or crescent rolls to serve alongside this delicious soup!

Olive Garden Zuppa Toscana Soup Recipe

Back in November of 2011, I shared the recipe for my favorite soup ever, Olive Garden's Zuppa Toscana soup. It went bananas and has since been one of the most popular recipes on my site. It's a recipe that I make at least once a month and more like once a week during the winter. My whole family loves it and you guys do too!

After numerous requests, I shared a slow cooker version of the soup in 2014. That version has also been insanely popular and well-loved by my readers.

Here we are in 2017, and I am now sharing a one pot version that makes this soup so simple and easy, you're going to make it more than ever. Instead of baking the bacon and browning the sausage in the oven, everything is done in one pot. I used my new dutch oven that my Dad got me for Christmas! I love how all the drippings from the sausage and bacon add so much flavor to the soup! It's fantastic!

I also doubled the amount of kale. For some reason, my boys think this is the best part of the soup... Who am I to argue? I love buying the pre-chopped kale to make things easy. I also use a mandoline for slicing the potatoes. It takes about one minute to have them all perfectly and uniformly sliced.

I add a bit of crushed red pepper flakes to the soup as well as a bit of salt and pepper. Totally optional. The soup already has a lot of salt from the bacon and heat from the spicy Italian sausage so feel free to omit if you'd like.

I know you're going to go crazy for this one pot Olive Garden Zuppa Toscana soup! Less dishes is always a good thing 🙂

More Comfort Food Favorites

How To Make Zuppa Toscana Soup

One Pot Olive Garden Zuppa Toscana Soup

1. Mac and Cheese - extra cheesy, and so delicious! 5 star reviews!

2. Tuna Casserole - from scratch sauce makes this classic even better than you remember!

3. Crockpot Chili - a must make for the weekend!

4. Tater Tot Casserole - a great go-to dinner for busy weeknights!

5. Chicken Stir Fry with the most delicious sauce!

6. Perfect Pot Roast and Gravy

One Pot Olive Garden Zuppa Toscana Soup! Comfort food at it's best! Loaded with bacon, sausage, potatoes, and kale! So delicious and filling, the whole family will love this soup!

Author Trish - Mom On Timeout

Originally published January 22, 2017.

More soups to try!
Slow Cooker Rosemary Potato Soup with Ham and Corn Broccoli Bacon and Cheese Soup Creamy Asparagus Soup
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Have a great day!

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One Pot Olive Garden Zuppa Toscana Soup ! Comfort food at it's best! Loaded with bacon, sausage, potatoes, and kale! So delicious and filling, the whole family will love this soup! Don't forget the dinner rolls or crescent rolls to serve alongside this delicious soup!

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This post may contain affiliate links. Please read my disclosure policy.

This Beef and Tomato Macaroni Soup recipe combines the goodness of tomato, flavorful ground beef and tender pasta to create a delicious, hearty soup that your family will love!

Beef and Tomato Macaroni Soup

©CentsLessMeals

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When the summer starts to wane and most of the U.S. prepares for the end of daylight saving time, I like to "fall back" on old standby recipes, the comfort food that graces my table when the weather's a bit cooler and changes in appetites seem to indicate there's an impending hibernation!

This Beef Tomato Macaroni Soup is a fall standard at my house, and it'll definitely get you in the mood for sweaters and dusting out your fireplace.

The soup starts with a lovely base of aromatics - onions, garlic, and bell peppers, sautéed a bit then browned along with ground beef.

Using an 80/20 combo instead of a leaner cut means maximum beefy flavor and a rich, meaty complement to this tomato-heavy soup.

I use both diced tomatoes and a condensed tomato soup in my recipe.

Adding condensed soup is a great trick for incorporating tomato flavor, of course, but it also has built-in thickeners that lend wonderful body to each spoonful.

The addition of pasta means even more texture and makes this hearty soup a really filling lunch or supper.

To season the soup, I like a combination of chili powder and oregano.

Chili powder brings a subtle heat and slightly bitter component that balances the sweetness of the tomatoes. It also deepens the rich red color of this soup. Oregano, which is a member of the mint family, has a peppery bite that always pairs well with tomatoes.

What we usually find in the stores is actually a Mediterranean or Greek variety, but definitely use Mexican oregano if you can find it. It has a slightly more pronounced licorice flavor that adds a little complexity to this dish.

We love to serve this up with a side of the BEST Cheesy Bread EVER and a side salad for a perfect meal!

My Beef Tomato Macaroni Soup comes together really quickly on the stove, but you can also let it work its magic in the slow cooker if you want it ready and waiting on you when you get home after a busy day. It'll warm your insides, put smiles on your family's faces, and give you plenty of leftover time for toasting some marshmallows!

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Kathleen

Kathleen is a recipe developer, passionate home cook and the author of the blog Gonna Want Seconds. She has been married to her best friend for 32 years and has two great kids, two Bernese Mountain Dogs, a Quarter Horse and a little green parrot. She is obsessed with cookbooks, cowboy boots, red wine and vintage costume jewelry. Kathleen's recipes are all tried and true, tested and tweaked and, most importantly, family and friend approved!

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This post may contain affiliate links. Please read my disclosure policy. This Beef and Tomato Macaroni Soup recipe combines the goodness of tomato, flavorful ground beef and tender pasta to create a delicious, hearty soup that your family will love! ©CentsLessMeals Pin it to your SOUPS BOARD to SAVE it for later!