This cold pasta salad is right at home at family dinners and backyard BBQs, but there’s no reason to save it for warm weather. Serve it alongside burgers, sandwiches, pork chops, or grilled chicken, take it to a potluck, or make a bowl to keep in the fridge for an easy side dish throughout the week.

With only a handful of ingredients and about 15 minutes of hands-on time, this bacon ranch pasta salad proves that sometimes the simplest recipes really are the ones you come back to again and again.

This is one of those easy pasta salad recipes I keep in my back pocket to pull out when I need something quick. I’ve taken this to potluck dinners and summer barbecues many times, and I have also made it countless times for luncheons at church. It’s one of those recipes that I typically have the ingredients on hand. You can toss in fresh veggies if you have them; I love it with cherry tomatoes in the summertime, or make it as is, and it’s perfect no matter what. 

​It’s been on my website for over a decade. Recently, a reader left a 5-star review, and it got me to thinking about the fact that it needed a refresh with some new photos. This easy make-ahead recipe hasn’t changed; it’s only gotten some fresh new photos and also some helpful tips and tricks.

Bacon Ranch Pasta Salad Recipe

There is a lot to love about a pasta salad that basically involves cooking some noodles, stirring together a creamy dressing, and tossing everything into a bowl!

The combination of ranch, bacon, and Parmesan gives this salad plenty of savory flavor, while the black olives add a little salty bite. I love using tri-colored rotini because those twists hold onto all of that creamy ranch dressing, plus the colors make such a pretty salad.

Even better, this recipe actually benefits from some time in the refrigerator. Make it a few hours before dinner or prepare it the night before a party and cross one more thing off your list.

Ingredients in Creamy Bacon Ranch Pasta Salad

You only need seven ingredients for this easy pasta salad. You will find the complete measurements and instructions at the bottom of this post in the printable recipe card. 

• Tri-colored rotini pasta: The twists and ridges are perfect for catching the creamy ranch dressing. Cooking the pasta al dente keeps it from becoming too soft after chilling.
• Sour cream: Gives the dressing its creamy texture along with a little tanginess.
• Mayonnaise: Adds richness and helps create that classic creamy pasta salad dressing.
• Ranch dressing mix: A packet of Hidden Valley Ranch seasoning makes this dressing incredibly easy and adds loads of flavor without measuring a bunch of individual seasonings.
• Real bacon bits or pieces: An easy shortcut that gives you smoky bacon flavor in every bite. Of course, fresh, crispy bacon works too!
• Sliced black olives: Drain them well before adding them to the salad.
• Parmesan cheese: Adds a salty, savory finish that works especially well with the ranch and bacon.

How to Make Bacon Ranch Pasta Salad

Start by cooking the tri-colored rotini according to the package directions until it is al dente. Drain the pasta and rinse it well under cold water. Transfer it to a large mixing bowl.

In a separate bowl, whisk together the sour cream, mayonnaise, and ranch dressing mix until smooth and creamy.

If you can’t wait to make this recipe for Bacon Ranch Pasta Salad, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Pour the creamy ranch sauce over the cooled pasta and gently fold everything together until the pasta is evenly coated.

Add the bacon pieces, drained black olives, and grated Parmesan cheese. Toss everything together until well combined.

Cover the pasta salad and refrigerate it for at least a couple of hours before serving. You can also make it the night before and let it chill overnight.

Give it a good stir before serving and enjoy!

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If you can’t wait to try this recipe for Bacon Ranch Pasta Salad, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Best Bacon Ranch Pasta Salad Tip

Don’t overcook your pasta! Cook the rotini just until al dente. Pasta continues to absorb moisture as it sits in the creamy dressing, especially when the salad is made ahead. Starting with slightly firm pasta helps keep it from becoming soft or mushy after chilling.

And don’t skip rinsing the pasta with cold water for this recipe. Unlike hot pasta dishes where you want that starch, rinsing stops the cooking process and cools the noodles so they are ready for the creamy dressing.

Add-Ins and Variations

One of the nice things about a simple ranch pasta salad is how easy it is to make it your own. The original recipe is delicious exactly as written, but you can add some fresh vegetables if you want a little extra crunch and color.

Try chopped cucumber, fresh tomatoes, bell peppers, green onions, or even some broccoli florets. If you’re adding juicy vegetables like tomatoes or cucumbers, I prefer adding them closer to serving time so they don’t release too much moisture into the dressing.

You can also cook and crumble fresh bacon instead of using packaged real bacon pieces. Just be sure to let the bacon cool completely before adding it to the salad.

Can I Make Bacon Ranch Pasta Salad Ahead of Time?

Absolutely. In fact, this is a great make-ahead pasta salad.

Prepare it at least a couple of hours before you plan to serve it so the pasta has time to chill and the ranch, bacon, and Parmesan flavors can come together.

You can also prepare it the night before, cover it tightly, and refrigerate it overnight. Give the salad a good stir before serving.

How to Store Ranch Pasta Salad

Store leftover Bacon Ranch Pasta Salad in an airtight container in the refrigerator for up to 3 to 4 days.

The pasta will continue soaking up some of the dressing as it sits, so the salad may not be quite as creamy after a day or two. Give it a good stir before serving.

I don’t recommend freezing this pasta salad. Creamy mayonnaise and sour cream-based dressings can separate after freezing and thawing, and the texture of the pasta won’t be nearly as good.

Frequently Asked Questions

• Can I use regular rotini instead of tri-colored rotini? Absolutely. The tri-colored pasta makes the salad especially pretty, but regular rotini will taste just as delicious.
• Do I have to rinse pasta for pasta salad? For this particular cold pasta salad, yes. Rinsing the rotini in cold water stops the cooking process and cools the pasta before you add the creamy dressing.
• Can I use fresh bacon? Yes. Cook bacon until crisp, drain it well, and crumble it into pieces. Let it cool before adding it to the pasta salad.
• Can I make this pasta salad the night before? Yes! Cover it and refrigerate it overnight, then stir it well before serving.
• What vegetables can I add to bacon ranch pasta salad? Chopped cucumbers and tomatoes are delicious, just like the original recipe suggests. Bell peppers, broccoli, or green onions would also pair nicely with the ranch dressing.
• Can Bacon Ranch Pasta Salad sit out at a picnic? Because the dressing contains mayonnaise and sour cream, keep the salad refrigerated or in a cooler until serving. Perishable foods shouldn’t sit at room temperature for more than two hours, or more than one hour when the temperature is above 90°F.

What to Serve with Bacon Ranch Pasta Salad

This creamy pasta salad makes an easy side dish for burgers, hot dogs, brats, grilled chicken, pulled pork, and sandwiches. It’s also a great addition to a potluck or picnic spread because you can make it ahead and have it ready to go.

Just remember that because the dressing contains mayonnaise and sour cream, you’ll want to keep the salad cold until you’re ready to serve it and return leftovers to the refrigerator promptly.

See all of my Pasta Salad Recipes Here and all of my Salad Recipes Here

Bacon, ranch and pasta are pretty hard to argue with, aren’t they? Add Parmesan and black olives, and you have an easy cold pasta salad with plenty of flavor and hardly any work.

Whether you’re making it for a summer cookout, bringing a dish to a potluck, or just looking for an easy side for dinner, this Creamy Bacon Ranch Pasta Salad is one of those simple recipes that’s always nice to have in your back pocket.

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Creamy Bacon Ranch Pasta Salad

This Creamy Bacon Ranch Pasta Salad combines tri-color rotini with crispy bacon, black olives, Parmesan cheese and a creamy ranch dressing. Easy to make ahead and perfect for potlucks, cookouts, picnics and family dinners.

Course Salads

Cuisine American

Keyword bacon, cold pasta salad, Creamy Bacon Ranch Pasta Salad, easy pasta salad, pasta salad, ranch

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 219kcal

Author Michaela Kenkel

Ingredients

• 1 (12 ounce) package Tri-Colored Rotini Pasta , cooked al dente
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 packet ranch dressing mix
• 1/4 cup real bacon bits or pieces (or cooked bacon, crumbled)
• 1 (2.25 ounce) can sliced black olives , drained
• 1/3 cup grated Parmesan cheese

Instructions

• Cook the pasta according to package directions until al dente. Drain and rinse under cold water. Transfer the cooled pasta to a large bowl.
• In a small bowl, whisk together the sour cream, mayonnaise and ranch dressing mix until smooth.
• Pour the ranch dressing mixture over the pasta and gently fold until the pasta is evenly coated.
• Add the bacon, drained black olives and Parmesan cheese. Toss to combine.
• Cover and refrigerate for at least 2 hours before serving, or refrigerate overnight.
• Stir well before serving. Add fresh vegetables such as chopped cucumbers or tomatoes, if desired.

Video

Notes

For the best texture, don’t overcook the pasta. Cook it just until al dente since it will continue to absorb some of the creamy dressing as it chills. Fresh vegetables are optional and are best added closer to serving time.

 Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Nutrition

Serving: 1serving | Calories: 219kcal | Carbohydrates: 4g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 716mg | Potassium: 38mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 0.1mg

This recipe was originally posted on January 13, 2016. It has been updated to improve user experience and reshared on August 31, 2026.

The post Creamy Bacon & Ranch Pasta Salad appeared first on An Affair from the Heart.

With just a handful of simple ingredients and very little prep work, these stuffed peppers are perfect for busy weeknights while still feeling like a meal made from scratch. Whether you’re serving them for family dinner or making a batch for meal prep, they’re satisfying, cheesy, and loaded with bold Southwest-inspired flavor. Serves 6.

We adore stuffed peppers.  My classic recipe I grew up with for Stuffed Peppers is actually one of my favorite meals, and these Southwest Stuffed Peppers are tasty, too! They have a little kick, and I love the addition of beans.

Give them a try next time you need a great dinner idea; they are quick but offer a pretty presentation.  I served them with a side of sweet corn.

Southwest Stuffed Peppers with Ground Beef

If you’re looking for a fresh take on traditional stuffed peppers, this recipe is for you. The seasoned red beans and rice blend adds smoky flavor with just a little kick, while salsa, cumin, and pepper jack cheese bring everything together with classic Southwest flair. They’re easy to assemble, naturally portioned, and bake together in one dish for a simple dinner with very little cleanup.

Ingredients in Southwestern Stuffed Peppers

• Bell peppers form the edible bowl for the filling. Choose peppers that are similar in size so they cook evenly. Any color works beautifully.
• Lean ground beef creates a hearty, protein-rich filling without becoming overly greasy.
• Eggs help bind the filling together so it holds its shape after baking.
• Ben’s Original Ready Rice Red Beans & Rice adds smoky flavor, tender rice, and just enough spice to give these peppers their Southwest personality.
• Ground cumin brings warm, earthy flavor that pairs perfectly with the salsa and seasoned rice.
• Chunky salsa adds moisture, tomatoes, onions, and extra seasoning while keeping prep work to a minimum. Choose whatever spice level suits you.
• Pepper jack cheese melts into a creamy topping with just a touch of heat.
• Fresh cilantro adds bright, fresh flavor and the perfect finishing touch.

How to Make Southwest Stuffed Peppers

Preheat the oven to 350°F and lightly coat a 10×8-inch baking dish with nonstick cooking spray.

Arrange the pepper halves cut-side up in the dish.

In a large bowl, combine the ground beef, egg, ready rice, cumin, and one-third cup of the salsa. Mix just until everything is incorporated.

Divide the beef mixture evenly among the pepper halves, gently mounding the mixture. Spoon the remaining salsa over each pepper.

Cover the baking dish tightly with aluminum foil and bake for about 50 minutes, or until the peppers are tender and the beef reaches an internal temperature of 160°F.

Remove the foil and top each pepper with a slice of pepper jack cheese. Broil for 2 to 4 minutes, just until the cheese is melted and lightly browned.

Sprinkle with fresh cilantro before serving.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through.

These peppers also freeze well. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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If you can’t wait to make this easy recipe for Southwest Stuffed Peppers, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips

• Choose sturdy peppers. Peppers with a flat bottom or ones that fit snugly together in the baking dish stay upright while baking.
• Don’t overmix the filling. Stir just until combined to keep the beef tender.
• Best Southwest Stuffed Peppers Tip: If you love a little extra Southwest flavor, stir ½ to 1 cup of sweet corn into the filling before stuffing the peppers. The sweetness balances the smoky spices beautifully and adds another layer of texture.

FAQs about this Stuffed Pepper Rice

• Do you have to cook the peppers before stuffing them? No. The peppers soften beautifully as they bake in the oven, so there’s no need to blanch or pre-cook them first. Just fill them, cover the baking dish with foil, and let the oven do the work.
• Can I make Southwest Stuffed Peppers ahead of time? Absolutely! Assemble the peppers up to 24 hours in advance, cover tightly, and refrigerate. When you’re ready to bake, remove them from the refrigerator while the oven preheats, then bake as directed.
• Can I freeze stuffed peppers? Yes! Southwest Stuffed Peppers freeze very well. Allow them to cool completely, then wrap each pepper individually and store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• What color bell peppers work best? Any color bell pepper works in this recipe. Green peppers have a slightly more earthy flavor, while red, orange, and yellow peppers are sweeter. Use your favorite or whatever looks best at the grocery store.
• Can I add vegetables to the filling? Definitely! Sweet corn is one of my favorite additions because it complements the smoky flavors so well. Black beans, diced green chiles, chopped onions, or even diced zucchini are also delicious additions.
• What should I serve with stuffed peppers? These peppers are filling enough to be a meal on their own, but they’re also wonderful served with tortilla chips and salsa, Mexican rice, cilantro lime rice, a simple green salad, an ear of sweet corn, or fresh fruit.

More Stuffed Pepper Recipes To Love

As I mentioned before, stuffed peppers are one of my most favorite meals of all time. I have lots of recipes for them here on my site; you can simply search “stuffed pepper” to see them all. The classic stuffed pepper recipe is what you see pictured above. Following that same flavor profile, I have a Stuffed Pepper Skillet, Stuffed Pepper Soup, and Stuffed Pepper Meatloaf. For other fun twists, try my Philly Cheese Steak Stuffed Peppers, or these: Taco Stuffed Peppers, Buffalo Chicken Stuffed Peppers, or Chicken Parmesan Stuffed Peppers, too!

These Southwest Stuffed Peppers are a delicious twist on the classic stuffed pepper dinner with a smoky, cheesy Southwest twist. They’re easy enough for a weeknight, hearty enough to satisfy hungry appetites, and simple to customize with your favorite add-ins. Whether you serve them with a crisp salad, tortilla chips, or your favorite Mexican-inspired side dish, they’re a flavorful dinner you’ll find yourself making again and again.

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Southwest Chipotle Stuffed Peppers

These Southwest Stuffed Peppers are filled with ground beef, smoky red beans and rice, salsa, cumin, and pepper jack cheese for an easy family dinner.

Course Beef

Cuisine American

Keyword how to make stuffed peppers, Southwest Chipotle Stuffed Peppers, southwestern, stuffed peppers

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 227kcal

Author Michaela Kenkel

Ingredients

• 3 large sweet bell peppers sliced in half horizontally, with stems and seeds removed.
• 1 pound lean ground beef
• 1 egg slightly beaten
• 1 (8.5oz) package Uncle Ben's® Ready Red Beans and Rice
• 1/2 teaspoon ground cumin
• 1 cup salsa divided
• 6 slices Pepper-jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

• Preheat oven to 350 degrees.
• Spray a 10" x 8" baking dish, or deep casserole dish with cooking spray. Lay the pepper halves side by side.
• In a large bowl, combine the lean ground beef, egg, and package of Uncle Ben's® Rice, cumin, and 1/3 cup of the salsa. Mix well. Divide meat mixture evenly between the 6 peppers. Top each pepper half with the remaining salsa. Cover tightly with foil or a lid.
• Bake until the peppers are tender and the meat is cooked through, 55 to 60 minutes.) Remove foil and top each pepper with a slice of the pepper jack cheese. Turn oven to broil. Broil for 3-5 minutes or until cheese is melted and bubbly.
• Top with chopped cilantro before serving.

Video

Notes

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through.

These peppers also freeze well. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Green bell peppers, red bell peppers, orange, or yellow bell peppers all work well.
• For even more Southwest flavor, add a can of diced green chiles or stir in sweet corn with the filling.
• Want to stretch the filling? Add up to ½ cup black beans along with the corn.
• If you prefer a milder spice, substitute Monterey Jack cheese for the pepper jack cheese.

 

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 8g | Protein: 24g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 475mg | Potassium: 580mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3026IU | Vitamin C: 106mg | Calcium: 187mg | Iron: 3mg

This recipe was originally posted on May 29, 2015. It’s been updated to improve user experience and reshared on July 30, 2026. The recipe changed slightly due to the rice previously used no longer being available.

The post Southwest Stuffed Peppers appeared first on An Affair from the Heart.

Recently a new Mediterranean restaurant opened near me and I am hooked! I literally dream about their salads and it’s so close to me, and so healthy and tasty, I can’t keep away. I love it so much I started playing around with salad dressings and this one I am sharing with you today is just perfection. It makes me wonder why I ever use store bought dressing, when homemade ones are so simple. 

Pickled Vegetable Salad

This salad is a meal-prep dream—it tastes even better the next day after the flavors have had time to mingle. Enjoy it as-is, or turn it into a full meal by adding grilled chicken (leftovers work great!), stuffing it into pita pockets, or serving it alongside other proteins.

This post is sponsored by Paisley Farm, but my opinions and my love of their products are all my own.

Mediterranean Vegetable Salad Recipe

This salad is a fun, flavor-packed way to eat more veggies and plant-based protein. It starts with Paisley Farm Foods Five Bean Salad, a ready-to-go blend that brings bold flavor, great texture, and plenty of protein right out of the jar. It’s a fantastic vegetarian option that works as a side dish or a light meal on its own.

From there, you’ll add a colorful combination of pickled ingredients like red onion, banana peppers, kalamata olives, pimento-stuffed olives, and marinated artichoke hearts—plus fresh vegetables like cherry tomatoes, mini cucumbers, bell peppers, and celery. A handful of fresh basil ties it all together with brightness and extra crunch.

Homemade Mediterranean Dressing

Magic happens in the homemade Mediterranean vinaigrette: a simple mix of red wine vinegar, organic maple syrup, Italian seasonings, garlic powder, salt, pepper, and extra virgin olive oil. Don’t skimp here; good quality olive oil makes all the difference. You can also swap in fresh herbs or garlic if you have them on hand.

If you love this Mediterranean Veggie Salad, you are sure to love these too: Five Bean Baked Beans, Five Bean Ground Beef and Noodle Skillet, and this Five Bean Ham and Rice Salad. 

Ingredients in Pickled Vegetable Salad

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe. 

For the Dressing:

You will need red wine vinegar, maple syrup, and extra virgin olive oil, plus Italian seasonings, garlic powder, salt, and pepper.  If you choose, you can substitute fresh garlic and fresh Italian herbs. 

For the Salad:

You will need one jar of Paisley Farm Five Bean Salad, pickled red onions, banana peppers, kalamata and pimento olives, and marinated artichokes. To add the crunch, celery, bell peppers, and cucumbers. I also add in cherry tomatoes and fresh basil. I love mine with Feta cheese, but my family is divided. So I leave that one as an option.

How to Make Mediterranean Pickled Vegetable Salad

​First, prepare your dressing by whisking all of the ingredients together until combined. Refrigerate until ready to use. 

Next, add all of the pickled vegetables and all of the chopped veggies to a salad bowl. Top with fresh basil.

Pour the salad dressing over the top and mix it all together. 

Sprinkle with Feta Cheese and eat immediately or chill until ready to eat. 

Save leftovers in the fridge for up to 5 days. 

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If you love this Mediterranean Pickled Vegetable Salad recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

• Swap English cucumbers for the mini cucumbers. 
• Use homemade pickled red onions instead of store-bought.
• Black olives are also great in this salad.
• Pepperoncini peppers are delicious in place of the banana pepper rings. 
• White wine vinegar will work in place of the red.
• Add leftovers into pita pockets for a sandwich the next day. Add grilled chicken for even more protein.  

Paisley Farm Five Bean Salad

Paisley Farms has been my go-to for prepared beans for years! Their Five Bean Salad is a sweet blend of green beans, kidney, garbanzo, pinto, and wax beans accented with freshly diced onions and red peppers. It’s a natural in this pickled vegetable salad. 

I always keep multiple jars of Paisley Farm Five Bean Salad in our pantry. They are a staple for us, no matter if we are just opening the jar and using it as a side dish, or if we are incorporating it into recipes like this Five Bean Ground Beef & Noodle Skillet or this Five Bean Chicken Chili or in salads like our favorite Italian Bean Salad or as a salad topper on this Loaded Spinach Salad with Creamy Roasted Garlic Dressing it’s a lifesaver when I am asked “what’s for dinner?”

More Recipes to Love

I used Paisley Farm’s Five Bean Salad in these Five Bean and Cheese Enchiladas, pictured above. And if you love Mexican like we do, you just have to try my Hot Taco Five Bean Dip.

Summer BBQ’s are begging for my Easy Refrigerator Pickles, Five Bean Baked Beans and my Mom’s Marinated Vegetables Recipe. 

Find where you can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products, by visiting their website.  Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

See All of My Paisley Farm Recipes Here

I hope that you and your family love this salad as much as we did! Please leave me a comment and let me know what you thought!

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Mediterranean Pickled Vegetable Salad

This Mediterranean Pickled Vegetable Salad is bursting with color, crunch, and bold flavor. It’s a combination of both fresh and pickled vegetables, tossed in a zesty homemade Mediterranean dressing that will knock your socks off!

Course Salads

Cuisine Mediterranean

Keyword Mediterranean, Mediterranean salad, Paisley Farm Five Bean Salad, pickled vegetables

Prep Time 15 minutes minutes

Servings 12 servings (as a side dish)

Calories 87kcal

Ingredients

For the Mediterranean Dressing

• 1/4 cup red wine vinegar
• 1/3 cup extra virgin olive oil
• 2 teaspoons organic pure maple syrup
• 1 1/2 teaspoons dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

For the Salad:

• 1 24 ounce jar Paisley Farm Five Bean Salad drained
• 1/3 cup pickled red onion roughly chopped
• 1/4 cup banana pepper rings roughly chopped
• 1/3 cup kalamata olives halved
• 1/3 cup pimento olives halved
• 1/2 cup marinated artichoke hearts halved
• 1 cup cherry tomatoes quartered
• 1 1/2 cups mini cucumbers unpeeled, sliced and halved
• 1 1/2 cups tri-colored bell peppers diced
• 3/4 cups celery diced
• 2 Tablespoons fresh basil chopped
• feta cheese optional

Instructions

• Prepare the dressing by whisking or shaking all of the ingredients together. Refrigerate until ready to use.
• Place all of the fresh and pickled vegetables in a large bowl. Top with fresh basil and dressing. Mix everything together. Add feta if desired. Refrigerate until ready to enjoy.

Notes

Store leftovers in the fridge for up to 5 days. 

This salad is delicious inside pita pockets, served over grilled meats and fish, or as a great addition to a charcuterie board. 

Nutrition

Serving: 1serving | Calories: 87kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 257mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 821IU | Vitamin C: 29mg | Calcium: 19mg | Iron: 0.5mg

The post Mediterranean Pickled Vegetable Salad appeared first on An Affair from the Heart.

Jalapeño Popper Pigs in a Blanket

In this appetizer recipe, jalapeños are packed with a rich blend of cream cheese, cheddar cheese, and crispy bacon, then stuffed with a savory mini sausage. I’ve taken this flavor-packed combination, wrapped it in soft, buttery crescent roll dough, and baked it to golden, bubbly perfection making it the ultimate bite-sized treat. Whether you’re hosting a game day, a family gathering, or a fancy dinner party, or simply craving a hot, savory appetizer, this recipe is sure to become your new go-to.

Jalapeno Cream Cheese Pigs in a Blanket

These poppers pack a mouthful of flavor and texture; soft, chewy, salty, and creamy making them the perfect finger food. If you want to get a head start, you can easily prep the cream cheese filling and cut the jalapeños a few days ahead of time. Then when you are ready to serve you just need to assemble the pigs in a blanket and pop them in the oven. I suggest you make a double batch because they will go fast.

If you love these jalapeno popper pigs, you are sure to love these delicious appetizers too:  Dorothy’s Pigs in a Blanket Wreath or this Jalapeño Popper Dip.

Jalapeño Popper Pigs in a Blanket with Crescent Roll

As much fun to make as they are to eat, these poppers use everyday ingredients you can easily pick up at the grocery store so there are no special grocery stops required.  Feel free to swap the sausages for mini hot dogs, switch up the type of cheese, and up the spice if you like.

You can serve these poppers on their own, with ranch dressing, or a storebought dipping sauce. Or better yet, try this Honey Bourbon Sauce or this Homemade Marinara Sauce for even more flavor and fun. 

Ingredients for this  Jalapeño Popper Pigs in a Blanket recipe

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe. 

• Cream cheese: Use block cream cheese, softened. For a more robust flavored appetizer try using chive or herb-flavored cream cheese. 
• Cheddar cheese: I used mild cheddar cheese, shredded, but you can use sharp, or medium if you like. Though I used cheddar, many kinds of cheese will add the cheesy goodness. For an extra kick, use pepper jack cheese.
• Bacon: Chopped bacon adds loads of flavor. Cook fresh bacon and chop it or use real crispy bacon bits if you’re crunched for time. Note, that fresh will bring the most flavor to the dish.
• Garlic powder: I added a touch of garlic powder for an even more savory taste.
• Salt: Any type of salt will help enhance the flavor of the pigs in a blanket.
• Smokies Sausages: For these poppers, I like to use L’il Smokies. Little smokies are the perfect size but you could also use cocktail wieners, full-size sausages, or even hot dogs and chop them. 
• Jalapeños: Fresh jalapeños add a touch of spice. For mild popper pigs remove the seeds. If you like lots of heat you can leave a few of the seeds intact. 
• Crescent roll dough: Crescent roll dough blankets the poppers so they turn out soft and chewy. 

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this jalapeno popper recipe. 

How to make Jalapeno Popper Pigs in a Blanket.

There are just a few simple steps to preparing this great appetizer. 

Preheat the oven to 375°F.

Add the cream cheese, cheddar cheese, chopped bacon, garlic powder, and salt to a medium-sized mixing bowl. Using an electric hand mixer on low-medium speed, combine the ingredients until smooth and creamy.

Cut each jalapeno in half vertically and use a knife to scrape out the seeds. Fill each jalapeno half with some of the cream cheese mixture and top them with a little smokie sausage.

Wrap each jalapeno popper in a piece of the buttery crescent roll dough and then place the wrapped jalapeno pieces on a baking sheet.

Bake your pigs in a blanket for 12 minutes, or until golden brown.

Serve immediately on their own or with a small bowl of dipping sauce and enjoy!

These pigs in a blanket are best served fresh but you can store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30-45 seconds, or until warmed through. You can also reheat them in the air fryer for 5 minutes at 370°F. Make sure you preheat the air fryer first.

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FAQs about jalapeno popper pigs in a blanket

• Can I prepare these popper pigs in the air fryer? Yes, absolutely. The air fryer would work well. Note the cooking time will be shorter so check for doneness at around the 6-8 minute mark. 
• Are these jalapeno poppers spicy? Yes, these poppers do have some spice though you can adjust the amount based on how much of the seeds you leave in the jalapeno peppers.
• Can I use canned jalapenos? Fresh jalapenos are best for this recipe.

Tips & Tricks

• Freshly shredded cheese will melt much better than the pre-shredded cheese you pick up at the grocery store but you can use whatever you have on hand. The flavor of the popper pigs will be the same regardless of which type of cheese you use. 
• Room-temperature cream cheese is much easier to work with so set it out about 30 minutes before you start making the dish.
• Leave the crescent roll dough in the fridge until you are ready to use it as the longer it sits on the counter the harder it is to work with.
• The pigs in a blanket will spread a bit as they bake so don’t overcrowd the pan.
• Place parchment paper on the cookie sheets for easy clean-up. 
• Wear gloves to cut the fresh jalapenos so you don’t have to worry about touching your face or eyes and risk burning yourself.  
• Use a pizza cutter to evenly cut the strips of dough. 
• Add an egg wash and sprinkle the dough with sesame seeds, poppy seeds, or everything bagel seasoning for even more flavor. 

More Recipes to Love

If you’re looking for some tasty hot appetizer recipes you may also enjoy these Bacon Cheeseburger Meatballs, these BBQ Bacon Wrapped Water Chestnuts,  Classic Jalapeño Poppers, or these Sausage Pretzel Bombs with Mustard Cheese Sauce. If you prefer cold appetizers you should try this Dill Pickle Dip, or these Italian Style Baked Zucchini Chips. 

This is a delicious finger food recipe! Savory, cheesy, salty, and chewy, don’t wait for a special occasion to make them, make them today!

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Jalapeño Popper Pigs in a Blanket

Looking to add some spice to your snacking? Look no further than these Jalapeno Popper Pigs in a Blanket. Combining the tried and true savory flavors of the classic pigs in a blanket with the kick of jalapeño poppers, this recipe perfectly pairs everyone’s favorite comfort food with a touch of heat.

Course Appetizers & Snacks

Cuisine American

Keyword cream cheese, crescent rolls, jalapeño poppers, jalapeño,, pigs in a blanket

Prep Time 15 minutes minutes

12 minutes minutes

Servings 16 servings

Calories 59kcal

Ingredients

• 1 (8-ounce) package of cream cheese softened
• ½ cup shredded cheddar cheese
• ¼ cup chopped bacon
• ½ teaspoon garlic powder
• 1 teaspoon salt
• 16 Lil Smokies Sausages
• 8 fresh jalapeño peppers
• 2 (8-count) packages of crescent roll dough

Instructions

• Preheat the oven to 375°F.
• Add the cream cheese, cheddar cheese, chopped bacon, garlic powder, and salt to a medium-sized mixing bowl. Using an electric mixer on low-medium speed, combine the ingredients until smooth and creamy.
• Cut each jalapeno in half vertically and use a knife to scrape out the seeds. Fill each jalapeno half with some of the cream cheese mixture and top them with a little smokie sausage.
• Wrap each jalapeno popper in a piece of crescent roll dough and then place them on a baking sheet.
• Bake your pigs in a blanket for 12 minutes, or until golden brown.
• Serve while hot.

Notes

While these pigs in a blanket are best served fresh, you can store any leftovers in an airtight container in the fridge for up to 5 days. Reheat a few of them in the microwave for 30-45 seconds, or until warm. You can also reheat a few in the air fryer for 5 minutes at 370°F. Make sure you preheat the air fryer first.

Nutrition

Serving: 1 | Calories: 59kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 286mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.2mg

The post Jalapeño Popper Pigs in a Blanket appeared first on An Affair from the Heart.

Have you ever been to New Orleans? I know so many people that have, and someday I will be one of them. Everyone says if you go, you simply have to try a Muffuletta. It’s classic New Orleans fare. I adore olives, in any way shape, or form, and the meats and cheeses plus the bread that makes up this sandwich are all my favorites. Put them all together and Wowee!! 

Traditional Muffuletta

Thick crunchy bread slathered with an olive salad and topped with dry coppa, salami, prosciutto and provolone cheese makes for a hearty and uber-satisfying eating experience. Left to marinate, the bread soaks up all the flavors in this amazing and unique sandwich.

Easy Muffuletta Recipe

Originating in the Italian immigrant community in New Orleans, the muffuletta is thought to have been created by Sicilian immigrants who owned a deli. The traditional sandwich was served on muffuletta bread with olive salad, cured meats, and cheese. 

If you love this recipe for muffulettas, you are sure to love these too: Breaded Pork Tenderloin Sandwich, Garden Club Hoagie With Veggie Bacon Sandwich Spread, or these Toasted Italian Sub Sandwiches. 

Muffuletta Sandwich Recipe

​Again, I’ve never eaten a muffuletta in New Orleans but I can tell you they are truly unique in flavor and a classic New Orleans sandwich. The word muffuletta is derived from the name of the type of bread used to make the sandwiches which is called Sicilian muffoletto, a round, flat bread.

Serve for muffulettas for lunch, or dinner, or cut into bite-sized pieces for an appetizer at your next family get-together or celebration. 

Muffuletta Sandwich Ingredients 

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.

To Make the Fresh Olive Salad Spread:

• Mezzetta Spanish Queen Olives – Pimento Stuffed, Mezzetta Sliced Greek Kalamata Olives,  Mezzetta Giardiniera Italian Mix- Coarsely chopped along with some of the liquid
• Capers – Chopped with some liquid.
• Garlic – Fresh minced garlic cloves are best but jarred garlic will also work.
• Shallots – Freshly chopped or diced shallots add to the taste of the olive spread.
• Parsley -Freshly chopped parsley enhances the flavor and adds some color. 
• Spices – Dried oregano, a dusting of paprika, and salt.
• Olive Oil – Extra virgin olive oil is best but any kind is fine. 

For the Sandwich:

• Italian Bread – Use one round loaf of bread.
• Italian Cold Cuts: Dry Coppa, Italian Dry Salami, and Prosciutto, sliced thin (I was fortunate to find an Antipasto pack with all 3 types of meat in my grocer’s deli)
• Provolone cheese – Use provolone cheese thinly sliced or use Swiss cheese if you don’t have provolone. 

How to make this muffuletta recipe

This muffuletta recipe is easy to prepare but needs some marinating time so plan accordingly. 

First: Prepare the olive dressing by combining all of the ingredients in a small bowl.

Cover and set aside for 1 hour.

Second: Slice the bread in half lengthwise, and spread olive mixture on both sides.

Top with meat and cheese. Put both sides back together, and wrap in plastic wrap or aluminum foil. Chill for 1 hour. Slice and serve cold or at room temperature. 

**TIP: Place toothpicks before slicing to help keep it all together!**

Leftovers will keep in an airtight container in the fridge for 3-4 days. You can also freeze uneaten muffuletta for up to 3 months. 

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FAQs about this New Orleans muffuletta

• What is a muffaletta? A muffuletta is a sandwich that originated from the Italian immigrants living in New Orleans. It typically contains a homemade olive salad spread along with deli meats and cheese. 

• What does Muffuletta mean? The word muffuletta is derived from the name of the name of the bread used to make the sandwiches. 

• What is muffuletta spread made of? Muffuletta spread is made using a combination of olives, capers, and pickled Italian vegetables. 

• Do you eat muffuletta hot or cold? Typically a muffuletta is eaten cold. 

• What is the original muffuletta sandwich? The original muffuletta sandwich has its roots in the Italian-American community of New Orleans, Louisiana. The classic components of the muffuletta sandwich include a round loaf of muffuletta bread, a variety of cured meats, provolone cheese, and an olive salad.

• Is Schlotzsky’s a muffuletta sandwich? No, Schlotzsky’s sandwich, known as The Original, typically includes ham, salami, cheddar, mozzarella, and Parmesan cheeses, black olives, red onion, lettuce, tomato, and mustard, with a signature dressing on the company’s round bun.

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Change up the meat and use genoa salami, Italian ham, or any assortment of Italian meats. 

• Any kind of olives will work for the olive salad whether it be black olives, Kalamata olives, Greek olives, or green olives. 

• Switch up the bread with other types of Italian bread whether it be ciabatta or focaccia. Just make sure to use a sturdy bread to hold the marinated olive salad as you don’t want the muffuletta sandwiches to fall apart

Tips & Tricks

• Make things easy and buy two packs of sliced provolone and two packs of tri-Italian deli meats for these sandwiches.

• Good quality ingredients will make all the difference, especially when it comes to the muffuletta loaf so choose accordingly. 

• Add more substance and flavor to the olive salad and throw in red bell peppers or artichoke hearts. 

• Stir a touch of red wine vinegar or Dijon mustard into the olive mixture for a deeper flavor. 

More Recipes to Love

• Turkey Reuben Sandwich (pictured above)

• Traditional Reuben Sandwich

• Crock Pot French Dip Sandwiches

• Reuben Breakfast Sandwiches – Two Ways

• Grilled Turkey and Havarti Sandwiches

• Dr. Pepper Pork BBQ Sandwiches

This muffuletta recipe makes up the quintessential New Orleans muffulettas, hearty and satisfying, the taste will blow you away! 

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Muffuletta Sandwich Recipe (A New Orleans Classic!)

This Classic New Orleans Muffuletta Sandwich will leave your tummy satisfied and there is no need to take a trip to the French Quarter to have this great sandwich! It’s made simply in your kitchen with muffuletta bread, homemade olive spread, and Italian meats and cheese. Celebrate Mardi Gras wherever you are!

Course Sandwiches

Cuisine American/Italian

Keyword Muffuletta --with an Antipasto Twist

Prep Time 10 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 7 Servings

Calories 1614kcal

Author Michaela Kenkel

Equipment

• KitchenAid Renewed 3.5-Cup Food Chopper
• Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, Onion Mincer, Mandoline, Cutter, Dicer, Egg Slicer with Container
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener

Ingredients

• For the Olive Spread:
• 1/2 cup Mezzetta Spanish Queen Olives - Pimento Stuffed coarsely chopped + 1 Tablespoon liquid
• 1/3 cup Mezzetta Sliced Greek Kalamata Olives coarsely chopped + 1 Tablespoon liquid
• 1 Tablespoon capers chopped + 1 Tablespoon liquid
• 1/2 cup Mezzetta Giardiniera Italian Mix chopped + 1 Tablespoon liquid
• 1 teaspoon minced garlic
• 1/2 Tablespoon shallots chopped
• 1 teaspoon fresh parsley chopped
• 1/2 teaspoon dried oregano
• dusting of paprika and salt
• 1/4 cup Olive Oil
• For the Sandwich:
• 1 medium sized round loaf of Italian Bread
• Meat: Dry Coppa Italian Dry Salami and Prosciutto, sliced thin (I was fortunate to find an Antipasto pack with all 3 meats in my grocer's deli)
• Provolone cheese sliced thin

Instructions

• Prepare Olive spread by combining all of the ingredients in a small bowl. Cover and set aside for 1 hour.
• Slice the bread in half lengthwise, and spread olive mixture on both sides. Top with meat and cheese. Put both sides back together, and wrap in plastic wrap. Chill for 1 hour. Slice and serve.
• **TIP: Place toothpicks before slicing to help keep it all together!**

Nutrition

Serving: 1 | Calories: 1614kcal | Carbohydrates: 37g | Protein: 59g | Fat: 140g | Saturated Fat: 31g | Polyunsaturated Fat: 103g | Cholesterol: 180mg | Sodium: 4825mg | Fiber: 12g | Sugar: 4g

This recipe was originally posted in partnership with Mezzetta on December 5, 2014. It has been updated to improve user experience and reshared on February 1, 2024.

The post Muffuletta Sandwich appeared first on An Affair from the Heart.

This TikTok recipe is a great side salad for grilling, or by itself for lunch. You can spruce it up by adding protein like grilled chicken, salmon, hard-boiled eggs, sausage, or even a turkey burger.

Sauerkraut Arugula Salad

I originally found the inspiration for this recipe in a TikTok video by Paige Lindgren. The beauty of salads is they are so versatile, so I put my own little spin on it, and you can too, by changing up the veggies and the fruits you use. Even though it has already passed us by this year, this would be a great salad for St. Patrick’s Day!

Quinoa, red peppers, lemon juice, or red onion would be a great addition to this salad and would give it an extra pop of color and flavor. This would be a delicious way to make a base for a beet salad too!

Not only does this salad pack a ton of flavor, but it is also gut healthy! Making this sauerkraut and arugula salad for your family or guests is doing them a favor.

This post is sponsored by Frank’s Kraut, but my lifelong love and opinion of their delicious sauerkraut are all my own.

MORE ABOUT THIS SAUERKRAUT AND ARUGULA SALAD

Most sauerkraut salads contain carrots or onions topped with a sweet dressing. This one has so much flavor, all you need is a light drizzle of olive oil! In her TikTok, Paige describes this salad as “weirdly good.”  She mentions that the sauerkraut softens the peppery arugula. This salad is also a great way to use up leftover sauerkraut.

Arugula is known as a “bitter green” and sauerkraut is a fermented cabbage that gives it a sour flavor. You probably would not think to put such bold flavors together however they balance each other beautifully while delivering beneficial gut health. 

More must-try salads: Green Salad with Lemon Thyme Vinaigrette, Cucumber Ranch Salad, and Mediterranean Celery Salad with Olives

WHY YOU SHOULD TRY SALADS WITH SAUERKRAUT 

Lately, TikTok salads have been blowing up social media. The green goddess salad has been a popular favorite online. This salad is similar because it is all green! Trust me, you are going to be making this salad more than just once. 

All of the simple ingredients are readily found at your local grocery store. This easy recipe is really just prepping the ingredients and throwing it all in a salad bowl. No stove, no oven, just your cutting board! 

This vegan salad is crunchy, sweet, and sour. It hits all the right flavor notes in one dish and is likely going to become one of your favorite recipes. Talk about impressing guests while fueling your body!

GRILL OUT WITH FRANK’S KRAUT

Grilling season is in full swing! There is nothing like a meal cooked outside on a warm summertime day, is there? Gathered around the grill, beverage of choice in hand, just waiting in anticipation of what’s to come. 

We eat a lot of burgers, hot dogs, and brats in the summer. They are so easy to make and never disappoint! It’s when you top them with your favorite toppings that things get really good, though. And in our house, the toppings always include a big jar of Frank’s Kraut!

Let’s take that one step further though, and whip up a quick and healthy side salad using that same yummy Frank’s Kraut!

INGREDIENTS NEEDED FOR ARUGULA AND SAUERKRAUT SALAD

This recipe uses a handful of simple ingredients that you may already have in the refrigerator or pantry! To see the full measurements, scroll down to the recipe card.

• Arugula: The distinct peppery flavor of arugula gives this salad the best flavor.
• Cucumber: I prefer English cucumbers. 
• Celery: I am a huge fan of celery and the perfect healthy crunch it provides.
• Sauerkraut: Adds the tangy sourness because of the vinegar solution it is kept in. 
• Apple: Provides that perfect sweetness element to this peppery and tangy salad.
• Feta cheese: Salty in taste and gives a creamy texture. 
• Pepitas: Yummy, salty, and nutty!
• Olive Oil: Binds ingredients together while providing rich flavor. 
• Black Pepper: Freshly cracked is best. 

HOW TO MAKE SAUERKRAUT AND ARUGULA SALAD RECIPE

Layer all of the ingredients in a large bowl. Begin with arugula, then sauerkraut and celery. Paige’s recipe suggested a bit more arugula than sauerkraut, but I have found I prefer it to be equal parts arugula and Kraut. 

That tangy kraut is going to become part of the “dressing” on this salad, too, so you want to be able to taste it!

Next add in the cucumbers, apples, pepitas, and celery.

Dress your salad with olive oil and sprinkle with freshly cracked pepper and toss it together.

Serve. You can serve it immediately, or chill it in the fridge for a bit. 

Hint: I started with all of my ingredients cold. Even the kraut – I like this salad really cold. But that of course, is a personal preference. 

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If you love this TIKTOK SALAD RECIPE Make sure that you can find it! Pin it to your favorite Pinterest recipe board before you go.

WHAT MAKES THIS SALAD GUT HEALTHY? 

The two main ingredients in this salad are arugula and sauerkraut. Arugula is a fantastic vegetable filled with fiber, magnesium, and vitamin C. All of those elements are beneficial to providing good gut bacteria! The bitter flavor of arugula aids in your digestion process as well. Sauerkraut is great for your gut because it is fermented cabbage and the fermentation process also aids in digestion and gives your body beneficial probiotics. 

THE BENEFITS OF SAUERKRAUT

There are many health benefits to eating sauerkraut both from the cabbage and the fermentation process. Sauerkraut can aid in digestion due to the presence of probiotics and high fiber. It is also high in vitamins such as Vitamin C & K, folate, iron, magnesium, and potassium.

It has been shown to aid in losing weight as it is low in calories, sugar, and fat, plus high in fiber which helps you to feel full longer. Adding a portion of sauerkraut daily can strengthen your immune system, improve your digestion, and possibly reduce your risk of certain diseases.

FAQ’S

CAN I SUBSTITUTE KIMCHI IN PLACE OF SAUERKRAUT? While sauerkraut is the best ingredient to have in this salad, there are gut-healthy alternatives. Kimchi is a very similar ingredient because they are both fermented cabbages. However, kimchi is a bit saltier and heavily seasoned, so it will change the flavor and add lots of sodium to the dish. Whichever one you choose to do will both deliver great gut-healthy properties. 

WHAT PROTEIN PAIRS BEST WITH THIS SALAD? While perusing on Paige Lindgren’s TikTok many of the comments suggested adding tuna. Fish will go great with this salad because of the tangy, acidic flavors that are already present. It is also a very light, healthy, and easy-to-digest protein. If you are not a fan of fish, try lean meat like turkey or chicken. Or for a truly vegan recipe, you could add a veggie burger.

Check out my Ultimate Guide to Sauerkraut

SUBSTITUTIONS:

Cucumber:  Bell pepper would be a good crunchy substitute or use avocado to add more creaminess and healthy fats. Or just add avocado along with all other ingredients! 

Apple:  Any “salad fruit” would also go well. Pears, raisins, dried cranberries, or even apple crisps would be great, and make this the perfect salad for Thanksgiving. Green apples will provide more tartness while a red apple will give the salad more sweetness. If you have one, you can use a spiralizer to prep your apple and cucumber. 

Feta Cheese:  Any light, crumbly, creamy cheese would also work well. Goat cheese is always a great alternative. For a milder flavor, you can use queso fresco cheese. Ricotta is also similar but contains more moisture, so the texture is different. 

Pepitas: Sunflower seeds or pumpkin seeds are similar to pepitas. However, you can also use nuts. Pine nuts give the same sweet, rich flavor and provide a great texture. 

Olive Oil:  Avocado oil is a good alternative. If you want to add a little extra pizazz, you can add other dressing ingredients such as lemon juice, soy sauce or vinegar. Or, make my homemade salad dressing from my Sauerkraut Salad recipe.

Keep in mind when adding extra vinegar that sauerkraut already has a tangy, sour flavor from its vinegar brine. However, you can make a vinaigrette or citrus dressing if you really love that sharp, acidic taste. Vinegar you could use are balsamic, red wine, white wine, apple cider, or rice vinegar. 

TIPS AND TRICKS

• Finely chopping your vegetables makes it easier to eat and also gives the salad more crunch. Like mentioned earlier, if you have a spiralizer, you can spiralize your apple or cucumber. Looks so pretty!
• The following ingredients would be fun extra add-ins: bell peppers, red onion, hearts of palm, artichoke, avocado, parmesan cheese, nutritional yeast, or quinoa.
• I think this salad is best served chilled. To prepare this salad for entertaining, you can always chop up your vegetables ahead of time and keep them chilled in the fridge. When it comes time to serve, just dump chilled ingredients in a bowl and dress! Chilling your salad bowl will aid in keeping the dish cold while serving. 
• Garnish your salad with green onion, black pepper, red pepper flakes, sesame seeds, or some lemon or lime juice.
• Salads typically can stay fresh in your fridge in an airtight container for 2-3 days. Eating the leftovers may be tastier because then all the ingredients have time to meld and marinate! 

LOVE SAUERKRAUT? TRY THESE DELICIOUS RECIPES:

Before we get to the recipe, I would like to offer up a HUGE thank you to Frank’s Kraut! My Reuben Burger recipe was the beginning of what has become a seven-year relationship of making recipes that use their most excellent sauerkraut! 

Here are some more scrumptious recipes I have made with Franks’ Kraut:

• Kraut Stuffed Bacon Wrapped Brats
• Sauerkraut Bacon and Swiss Dip
• Cheese Sauce with Kraut for Pretzels
• Sauerkraut Chocolate Cake
• Sauerkraut Bratwurst and Potato Soup
• Traditional Reuben Sandwich (pictured above) *Featured in Nebraska Life Magazine

Check out all of my Sauerkraut Recipe Category

Take some time to visit Frank’s Kraut, find out where to buy the best sauerkraut on the planet, and read about the wonderful benefits of adding it to your diet.  

Follow them on Facebook, Instagram, Pinterest and Twitter to score all kinds of great recipes.

Follow my Sauerkraut Recipe Board on Pinterest!

It is the time of year for yummy salads! Make this sauerkraut and arugula salad for your next summer barbecue. It’s light, easy, and healthy!

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Tik Tok Sauerkraut Arugula Salad

Course Salads

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 331kcal

Author Michaela Kenkel

Equipment

• Salad Spinner - Green Salad Spinner Large
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Frank's Kraut, 14oz (24 pack)
• 3 Piece Wooden Salad Set

Ingredients

• 1 5-ounce container of baby arugula
• ½ English cucumber sliced thin (about 1 cup)
• 1 stalk celery sliced
• 1 cup sauerkraut UNdrained
• 1 small apple sliced thin (about ¾ cup)
• ¼ cup crumbled Feta cheese
• ¼ cup salted Pepitas
• 1 ½-2 Tablespoons Olive Oil

Instructions

• Add all of the ingredients to a large salad bowl. 
• Drizzle with Olive Oil and Toss to coat. 
• Serve immediately.

Notes

This salad recipe will serve two as an entree and 4-6 people as a side to a main course.

I prefer it when all of the ingredients are cold. Chilling the salad a bit before serving is great too, but not necessary

Nutrition

Serving: 1 | Calories: 331kcal | Carbohydrates: 22g | Protein: 9g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Cholesterol: 17mg | Sodium: 854mg | Fiber: 7g | Sugar: 13g

adapted from the original recipe by @PaigeLindgren on TikTok

The post TikTok Sauerkraut Arugula Salad appeared first on An Affair from the Heart.

Our family eats pasta at least once a week.  It’s one of those dinners that my entire family enjoys. That’s why when I find a winner to add to the rotation, I have to share it with you!  This linguine, with its Southwestern flavors, had my heart instantly.  Rotel tomatoes, mushrooms, grilled chicken, onions … all tossed together in this most amazing creamy sauce that’s just slightly spiced.  Swoon!

My foodie pal, Brandi from Aunt Bee’s Recipes,  posted this recipe for a recipe share we were both involved in for Mother’s Day a few years back.  I was intrigued by the ingredients.  As I said, I love pasta, but I’m not always a big fan of heavy cream sauces like Alfredo. She assured me that I would love this recipe, and she was right!  It’s not a thick heavy cream sauce, like a traditional Alfredo sauce. Am I the only person on earth who isn’t a fan of Alfredo?  Quite possibly.  Her recipe is named Southwestern Chicken Linguine Alfredo, but I left the “Alfredo” part off in my title.

I am so happy to have found this recipe, and so is my family. For a meatless option, it’s perfectly tasty to leave the chicken out, so keep that in mind, too.  We like to have it that way during Lent.  Of course, if you LOVE chicken, you will want to take a peek at this 20+ Family Favorite Chicken Recipes round-up that I have available.  It’s literally a one-stop recipe stop for all sorts of chicken recipes and ways to use leftover chicken.

Ingredients in Southwest Chicken Linguine Recipe

You will find all of the exact measurements and instructions at the bottom of this post in the printable recipe card. 

• Skinless chicken breasts – grilled and sliced. Or substitute 1.5 pounds of frozen grilled chicken fajita meat or any leftover chicken. Brandi has a special grilled chicken marinade she loves to use on her chicken but when I’m pressed for time I cheat and use one of my favorite “go-to” freezer items. 

• Butter – I used salted butter but unsalted works too. Just adjust your salt accordingly.
• Mushrooms – Freshly sliced mushrooms add a meaty texture to this dish. I used white mushrooms but baby bella would be a great alternative.
• Onion  – I used a sweet onion, diced but you can also use a red onion.
• Garlic – Fresh minced garlic is best but jarred will also work.
• Diced tomatoes – I used one can of diced tomatoes, undrained.
• Rotel diced tomatoes – I used one can of mild Rotel tomatoes with green chilies, undrained. You can determine the heat of the sauce by the kind of Rotel tomatoes you choose.
• Salt and pepper – A touch of salt and pepper to enhance the taste.

• Heavy cream – Heavy cream adds richness to the sauce.
• Parmesan cheese – I used Parmesan cheese in the dish and for serving.

• Linguine noodles – Cook the linguine al dente. You can also use another long flat pasta like fettuccine.

• Green onions– Green onions add a nice color and look great as a garnish on this southwest chicken alfredo. 

How To Make Southwest Chicken Linguine Pasta 

First: In a large skillet, melt butter over medium heat. 

Second: Add the mushrooms and onions and saute until softened. About 10 minutes. Add the minced garlic and continue cooking for 1 minute stirring constantly. 

Third: Add the UNDRAINED tomatoes, UNDRAINED Rotel, salt, and pepper. Continue cooking for 5 minutes. 

Fourth: Reduce heat to medium, add the cream and Parmesan cheese, and continue cooking until sauce thickens slightly, about 10 more minutes. Stirring occasionally. 

Fifth: Meanwhile boil pasta in a large pot of water according to package directions.

Toss cooked noodles with prepared sauce. Top with sliced grilled chicken and lots of green onions.

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Don’t forget where you found this southwest chicken linguine pasta recipe! Pin it to your favorite Pinterest recipe board before you go!

 Substitutions and Variations

• For a vegetarian dish, use black beans or tofu instead of chicken. 

• Sprinkle some chili powder over each dish before serving to up the southwest flavor. 

• Add more Mexican flavoring and stir in taco seasoning or fajita seasoning. 

• Change up the Parmesan cheese for Monterey jack cheese, sharp cheddar cheese, or mozzarella cheese.  

• Use a different pasta shape like penne pasta, bowtie pasta, or gluten-free pasta. 

• Add a kick of heat by adding cayenne pepper. 

• Turn this southwest chicken spaghetti into a pasta bake and add red bell pepper, yellow onion, and sweet corn, and top with plenty of cheese. 

Tips & Tricks

• Freeze leftover chicken in bite-sized pieces so you can easily add it to this southwest chicken pasta.

• Use frozen grilled chicken fajita meat to speed up this recipe even more.
• Serve pasta alongside grilled chicken or cut the pieces smaller and toss them directly into the pasta. 
• This recipe freezes well. Freeze into single-serving containers for a quick meal.

More Southwestern Recipes to Love

If you love those Southwestern flavors, you are sure to love these recipes, too! 

• • Southwestern Sausage Brunch Roll-Ups: Puff pastry dough rolled around breakfast sausage links, scrambled eggs with green chilies, and Monterrey Jack cheese, baked up til golden brown and flaky. Easily made ahead.
  • Pinto Bean Soup – (pictured above) Bean soup with a Southwestern flair. You will enjoy the heartiness of this soup, and how it’s simply made in the slow cooker.
  • Southwest Chipotle Stuffed Peppers – Southwestern-flavored stuffed sweet bell peppers will be a tasty new addition to your weekly menu plan!
  • Southwestern Cole Slaw – Mayo-Free, a little spicy from the jalapeño, a little smoky from the cumin and little sweet from the honey.
  • Potato Croquettes – Mashed Potatoes are mixed with Southwest seasoning and fried to a crispy golden brown to make Southwest Potato Croquettes. Served with a spicy cool green chile ranch dip and they are the perfect appetizer!
  • Southwest Spiced Chicken Wings – Crispy oven-baked southwest spiced chicken wings marinated in homemade Southwest Seasoning Mix are a great addition to any party!  Serve with an Avocado Salsa Verde sauce to cool them down!

The next time you are looking for a crowd-pleasing dinner recipe, I hope you try this chicken pasta recipe. It’s satisfying to those creamy Alfredo-loving folks, and to those of us who don’t want that heaviness of an Alfredo, too.  It’s just a win-win no matter how you look at it!  

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Southwest Chicken Linguine

This creamy linguine pasta dish is loaded with grilled chicken, mushrooms and green onion.  It gets it's Southwestern spiciness from the addition of Rotel tomatoes.  An instant family favorite!

Course Pasta

Cuisine American

Keyword rotel, southwest chicken alfredo, southwest chicken pasta, southwest chicken pasta recipe, southwest chicken recipe, southwest chicken spaghetti

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 520kcal

Author Michaela Kenkel

Equipment

• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Stainless Steel Pasta Cooker Steamer Multipots, 12 Quart, Silver
• Cuisinart Stainless Steel Pasta Server
• Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black

Ingredients

• 4 chicken breasts grilled and sliced. (I used a frozen grilled chicken fajita meat about 1.5 pounds)
• 4 Tablespoons unsalted butter
• 16 ounce sliced fresh mushrooms
• 1 large onion diced I used a sweet onion
• 3 - 4 cloves garlic minced
• 1 14.5 ounce can diced tomatoes, undrained
• 1 can MILD Rotel diced tomatoes with green chilies, undrained
• 2 teaspoons Salt
• 2 teaspoons Black Pepper
• 16 ounces Heavy Cream
• 1/2 cup fresh grated Parmesan cheese plus additional for serving
• 16 ounce Linguine Noodles cooked al dente
• Green Onions for garnishing

Instructions

• In a large skillet, melt butter over medium-high heat.
• Add the mushrooms and onions and saute until softened. About 10 minutes.
• Add the minced garlic and continue cooking for 1 minute stirring constantly.
• Add the UNDRAINED tomatoes, UNDRAINED rotel, salt and pepper. Continue cooking for 5 minutes.
• Reduce heat to medium, add the cream and parmesan cheese, and continue cooking until sauce thickens slightly about 10 more minutes. Stirring occasionally.
• Meanwhile, prepare linguini noodles according to the package directions.
• Toss cooked noodles with prepared sauce.
• Top with sliced grilled chicken and lots of green onions.

Notes

Original Recipe from Aunt Bee's Recipes

Nutrition

Serving: 1 | Calories: 520kcal | Carbohydrates: 30g | Protein: 28g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 710mg | Fiber: 3g | Sugar: 4g

The post Southwest Chicken Linguine appeared first on An Affair from the Heart.

Can you feel it? Spring has sprung.  One of my favorite things about the warmer weather is firing up the gas grill and cooking up this Italian sausage recipe. I do have to say that these Sweet Italian Sausages with Peppers & Onions totally hits the spot!

It makes a quick dinner, too. While the sausages are on the grill you can make the onions and peppers in a skillet in the house or right on the grill, like we did here. A grill basket works nicely for this, too. Anyway, you make them I hope you enjoy them as much as we do. We find it makes for an easy weeknight meal or even a weekend barbeque. 

If you are looking for other quick and easy grilling ideas, try one of these recipes: Sweet and Sticky Grilled Chicken, Grilled Polish Sausage and Sauerkraut, or this recipe for Sweet Heat Grilled Shrimp Skewers.

This post is sponsored by Paisley Farm Foods, but my love of their products and my opinions are all my own!

Paisley Farm Five Bean Salad

My friends at Paisley Farm Foods and I are on the same page when it comes to bringing you fantastic-tasting homecooked meals, without the fuss. Foods that you can feel good about feeding your family. 

This Italian Sausage recipe comes together quickly, and so does a delicious and nutritious side of Paisley Farm Five Bean Salad! Simply open a jar, pour it into a bowl, and serve.  It is my go-to side dish and delicious year-round but during grilling season? It’s even better!

Ingredients Needed to make Grilled Italian Sausages With Peppers and Onions

Sweet Italian Sausages – Or choose a mild Italian Sausage or a hot Italian sausage instead of a sweet sausage if you want to spice things up a bit!

Bell Peppers– I like to use red, yellow, and green bell peppers which you can sometimes find at the grocery store called ‘stop light’ peppers, sliced. Any combination of peppers will work, however. This time I even tossed in some orange bell peppers, too. 

Yellow onion – I like to use a sweet yellow onion, sliced but any kind of onion will work. Onion wedges will also work if you prefer bigger chunks of onion. 

Olive Oil – I prefer to use extra virgin olive oil, but any olive oil is good. 

Tony Chachere’s Seasoning – This Creole seasoning adds tons of flavor but you can substitute a different seasoning blend like Italian, or Cajun, or make your own with a combination of spices.  

Oregano – I used dried oregano, but if you have fresh on hand, that will also work. Fresh basil makes for a good substitute. 

How to Make Grilled Italian Sausages and Peppers

Begin by cooking your Italian Sausages. Preheat the grill to high heat or about 450 degrees F. Place the sausages directly on preheated grill grates, close the lid, and cook for about 5 or 6 minutes on each side or until the internal temperature of the sausage reaches 165 degrees F.

When the sausages are about halfway cooked, cook your peppers and onions.

First, Coat a large cast-iron skillet with oil and heat over medium heat either on your stovetop or your grill.  

Next, Add the bell peppers and onions and saute until they become tender. You can give this process more or less time depending on your preference. 

Then, Sprinkle with Tony Chachere’s and oregano, and toss to evenly season.

Place grilled Sweet Italian Grilled Sausages in hoagie rolls or hot dog buns. Top with peppers and onions.

Serve hot with Paisley Farm Five Bean Salad on the side. 

This sausage and peppers recipe will keep in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months. Defrost in the fridge overnight and heat in the oven, over the stove, or in the microwave. 

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If you love this peppers and onions recipe for Italian sausages, make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

What to serve with Italian sausage peppers and onions? 

These Italian sausages with peppers and onions go well with anything but I like to serve them with Paisley Farm Five Bean Salad. Want to get clever with your Bean Salad? Dress it up into one of these recipes: Italian Bean Salad, Mexican Bean Salad, Creamy Italian Four Bean Pasta Salad, or this Five Bean Ham & Rice Salad.

Any number of side dishes or salads would go nicely with these sausages and peppers.

FAQs About This Meal 

• What do Italians eat sausage and peppers with? Sausage and peppers are considered Italian street food most likely served with an Italian roll or sandwich bread. 

• What to serve sausage peppers and onions over? Sausage peppers and onions can be eaten over buns, rice, or pasta. Brioche buns would complement the flavors well.  

• Do they eat sausage and peppers in Italy? Yes, Italians do eat sausage and peppers. It is considered street food in Italy. 

SUBSTITUTIONS:

• Any kind of sausage can be used whether it be spicy Italian sausages, chicken sausages, or turkey sausages.  

• Instead of a trio of bell peppers use just red bell pepper, just green bell pepper, or yellow bell pepper. 

• Drizzle some marinara sauce over the top. (grab a napkin!)

• Make these peppers and onions in a disposable aluminum pan for easy cleanup! Great for camping.

• Prepare this recipe as a skillet meal, slicing the sausages and tossing them with the peppers and onions. Add cubed potatoes if you like.

Tips & Tricks

• Instead of placing the onions and peppers directly in the oil-coated pan, you can place them in a large bowl and coat them with a bit of olive oil before placing them in the pan. 

• Foil packs using folded aluminum foil are another way to cook peppers and onions if you prefer to cook them with indirect heat. 

• If you don’t have an outdoor grill you can cook the Italian Sausages, peppers, and onions in a cast iron pan or a frying pan on the stove.

   

REASONS TO LOVE PAISLEY FARM FIVE BEAN SALAD

Paisley Farm Five Bean Salad is low-calorie, healthy, dairy-free, gluten-free, and has plant-based protein, too, containing one of the top plant-based protein sources, chickpeas (garbanzo beans.)  The salad contains a blend of green, kidney, garbanzo, pinto, and wax beans accented with freshly diced onions and red peppers. They have a sweet pickled taste straight from the jar, but that didn’t mean they weren’t fantastic as an additive to chili or a ground beef & noodle skillet meal.

SEE ALL OF MY PAISLEY FARM RECIPES HERE

Find where you can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products by visiting their website.  Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

More Ways to Cook Sausage

Here are even more great sausage recipes to love:

• BBQ Smoked Sausage with Kraut (pictured above)
• Tortellini Soup with Sausage & Spinach
• Bucatini with Italian Sausage
• Sausage Cheese Dip
• Smoked Polish Sausage with Sauerkraut
• Mom’s Pork Sausage Meatloaf
• Spicy Tater tot Casserole with Sausage and Mushrooms

This classic combination of sausage, peppers, and onions does not disappoint. I love the fact that I can easily substitute whatever I have on hand or what’s available at the grocery store. Let me know your favorite way to eat Italian sausage and peppers. 

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Sweet Italian Sausages with Peppers & Onions

Grilled Italian Sausage with Peppers & Onions served on soft hoagie rolls. Is there anything tastier? A simple, perfect meal!

Course Grilling

Cuisine American

Keyword grilled Italian Sausage, Peppers and Onions, peppers for Italian Sausage, Sweet Italian Sausages with Peppers & Onions

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 6

Calories 314kcal

Author Michaela Kenkel

Equipment

• Paisley Farm Five Bean Salad, 24 oz (Pack of 6)
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black
• Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle, 16.75 Inch x 9.5 Inch, Black
• Char-Broil 4-Burner Cart Style Liquid Propane Gas Grill
• Traeger Pellet Grills Pro Series 780 Pellet Bronze Grill, Smoker

Ingredients

• 6 Sweet Italian Sausages
• 1 of each: red yellow, and green bell peppers, sliced
• 1 large sweet yellow onion sliced
• 2 Tablespoons Olive Oil
• 1 1/2 teaspoons Tony Chachere's Creole Seasoning
• 2 teaspoons dried oregano

Instructions

• Preheat the grill to high heat or about 450 degrees F. Place the sausages directly on preheated grill grates, close the lid, and cook for about 5 or 6 minutes on each side or until the internal temperature of the sausage reaches 165 degrees F. When the sausages are about halfway cooked, cook your peppers and onions.
• Coat a large cast-iron skillet with oil and heat over medium heat either on your stovetop or your grill.  
• Add the bell peppers and onions and saute until they become tender. You can give this process more or less time depending on your preference. Saute peppers and onions until they become tender. (you can give this process more or less time depending on your preference)
• Sprinkle with Tony Chachere’s and oregano, and toss to evenly season.
• Place grilled Sweet Italian Grilled Sausages in hoagie rolls or hot dog buns and top with peppers and onions.
• Serve hot.

Notes

This sausage and peppers recipe will keep in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months. Defrost in the fridge overnight and heat in the oven, over the stove, or in the microwave. 

You can also prepare the Italian Sausages in a skillet on your stovetop instead of the grill.

Nutrition

Serving: 1 | Calories: 314kcal | Carbohydrates: 7g | Protein: 15g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Cholesterol: 43mg | Sodium: 938mg | Fiber: 1g | Sugar: 3g

This recipe was originally posted on March 23, 2015. It has been updated to improve user experience and reshared on April 26, 2023.

The post Grilled Italian Sausages with Peppers & Onions appeared first on An Affair from the Heart.

This chili mac skillet recipe is a true family favorite combining two tried and true classics; chili and macaroni and cheese. It’s definitely a mom favorite too as it comes together quickly and quite easily with minimal cleanup. An economical meal that is a definite win in my books!

Childhood Favorite Chili Mac

My mom always made Chili Macaroni when we were kids. I made it for years until Campbell’s discontinued the soup we always used in it called Chili Beef Soup.  I figured there was no way the cheesy chili mac recipe could possibly taste the same without it… so why bother?

Then Mom told me she had been making chili mac and cheese using canned chili.  I make chili all of the time, but I can honestly tell you I have never in my life purchased a can of chili.  What the heck, I figured I would give it a go!

I doctored the canned chili a bit to our taste and added some cayenne pepper and chili seasoning and when the kids rushed in for dinner, they said “This stuff?  I REMEMBER THIS! – You haven’t made this in a long time!”

Big Mama Grins.

Homemade Chili Macaroni

Most often, I skip the canned chili and use my own homemade chili in this recipe. My Chili Recipe gets rave reviews, made with my own Homemade Chili Seasoning. Either way – you will enjoy this recipe. 

USES FOR LEFTOVER CHILI

Whenever I make a batch of chili, I always make a big batch of chili so I have plenty of leftovers.  I have found lots of ways to repurpose leftover chili over the years.  Some of my favorite ways, aside from Chili Macaroni are listed here:

• Copy Cat Wendy’s Original Taco Salad
• The Best Chili Cheese Dogs
• Chili Cheese Bean Dip (pictured above)
• Spicy Grilled Cheese Chili Dogs
• Smokey Chili Potato Bites

Ingredients Needed To Make Chili Macaroni

Find the full ingredients and instructions in the printable recipe card at the bottom of this post. 

• Ground beef – I used lean ground beef but ground turkey works too.
• Onion – I used a white onion, diced, but any kind of onion will work, chopped small.
• Chili powder 
• Salt & Pepper, to taste
• Tomato soup + 1/2 soup can of water
• Chili with beans – Any kind, with or without beef will both work.
• Pinto beans – Canned, rinsed, and drained. Kidney beans or black beans will also work.
• Elbow macaroni – Make sure to cook the macaroni noodles al dente.
• American cheese – Cheddar cheese or pepper jack cheese make good substitutes or vegan cheese is an option if there is a dairy allergy. 

How to cook this chili mac casserole

Prepare the pasta according to package instructions, rinse, and set aside.

Meanwhile, cook ground beef with onion in a large skillet over medium-high heat. Drain any excess drippings.

Add chili powder, soup, water, chili, and beans. Stir. Salt and pepper to taste. Next, fold in macaroni.

Turn the heat down to low and top with slices of American cheese, place the lid on the skillet, and allow the cheese to melt.

Mix the cheese into the noodles and serve hot right from the skillet.

Garnishing is optional. You can garnish with green onions, scallions or chives.

Cilantro is also a nice topping! But honestly – it’s great plain!

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Don’t forget where you found this simple recipe for easy chili mac! Pin it to your favorite Pinterest recipe board before you go!

Chili Mac FAQs

• What is Chili Mac? Chili Mac is a dish that combines chili and macaroni. This basic recipe includes ground beef, tomatoes, macaroni, and cheese.  It can include homemade or prepared both macaroni and cheese and chili. 
• What is the difference between chili and goulash? Though both chili and goulash have ground beef and pasta, chili has Mexican flavors and beans while goulash does not. 
• Is chili mac a Midwest thing? Yes, chili mac is popular in the midwest US. 

Substitutions and Variations

Any kind of bean will work or even without beans, it will be a hearty meal.

If you don’t have elbow macaroni the great thing is any pasta shape will work. Just stay away from long shapes like spaghetti or fettucini.

Instead of tomato soup, you can also use tomato sauce. Or a combination of sauce, water, and tomato paste.  The taste will be different though.

Add some whole-kernel corn to the chili, fresh, frozen, or canned will all work. 

Tips & Tricks

Use leftover chili or canned chili whatever is easier for you. Next time you make some chili make a double batch and store half in the freezer so you can whip up this chili macaroni when the mood hits. 

If you want an even heartier, chunkier chili add extra beans. 

For an extra veggie boost throw in red bell peppers. 

Of course, the BEST thing about this chili mac recipe is how good it tastes. But as a busy parent, I love that it’s an easy recipe, too. I already mentioned, it can be as easy as just opening a couple of cans, or using up some leftovers. But the complete meal comes together in less than 30 minutes. 

30-MINUTE MEALS 

30-minute meals are my favorite!! I can’t call this a one-pan meal, because you do have to prepare the pasta separately.  But once it’s all mixed together, you can serve it right out of the skillet.  Plus the leftovers are incredible the next day!

Skillet Meals are weeknight saviors, my go-to weeknight dinners! What are your go-tos?  Here are mine, in addition to this Chili Mac!

• Unstuffed Cabbage Roll Skillet
• Skillet Lasagna (pictured above)
• Stuffed Pepper Skillet
• Kielbasa Fried Rice
• Skillet Red Beans and Rice
• Beef & Rice Skillet Meal

Of course, the BEST thing about this is how good it tastes.  But as a busy parent, I love that it’s easy, too.  I already mentioned, it can be as easy as just opening a couple of cans, or using up some leftovers.  But the whole thing comes together in less than 30 minutes. 

Let’s make some Chili Macaroni!!

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Chili Mac Skillet

This Chili Mac Skillet is a quick and inexpensive meal. Macaroni, ground beef, pinto beans, canned or your own leftover chili and cheese.  A childhood family favorite!

Course Pasta

Cuisine American

Keyword canned chili, cheese, Chili mac and cheese, Chili Mac Skillet, Chili Macaroni, leftover chili, macaroni, one pan meal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 384kcal

Author Michaela Kenkel

Equipment

• Stainless Steel Pasta Cooker Steamer Multipots, 12 Quart, Silver
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Meat Chopper, 5 Curve Blades Ground Beef Chopper
• Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black

Ingredients

• 1 pound lean ground beef
• 1/2 cup onion chopped small
• 1 teaspoon chili powder
• Salt & Pepper to taste
• 1 10.75 oz can tomato soup + 1/2 soup can water
• 1 15 oz can of chili with beans
• 1 15 oz can of Pinto beans, drained
• 1 pound elbow macaroni cooked al dente
• 8 slices of American cheese

Instructions

• Prepare pasta according to package instructions, rinse and set aside.
• Meanwhile, brown ground beef with onion over medium-high heat. Drain any excess drippings.
• Add chili powder, soup, water, chili, and beans. Stir. Salt and pepper to taste.
• Fold in macaroni.
• Turn heat down to low. Top with slices of American cheese, place lid on skillet until cheese melts. Serve.

Video

Nutrition

Serving: 1 | Calories: 384kcal | Carbohydrates: 37g | Protein: 28g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 693mg | Fiber: 5g | Sugar: 6g

This recipe was originally posted on May 18, 2015. It has been updated to improve user experience and re-shared on April 13, 2023.

The post Chili Mac Skillet appeared first on An Affair from the Heart.

This is the best meatloaf recipe that I have tried in a long time! I suspect that it may become a favorite of yours as well, especially if you enjoy anything Reuben. The addition of sauerkraut ensures an extra moist meatloaf and amps up the flavor. It is a surprising ingredient but is actually found in many different types of meatloaf recipes in lieu of sauteed vegetables. The corned beef, rye bread, and Thousand Island dressing also add a unique Reuben sandwich flavor. This would be a tasty, easy dinner for St. Patrick’s Day!

WHY YOU WILL LOVE THIS REUBEN MEATLOAF RECIPE

You will love the ease of this great recipe! This meatloaf is simple to assemble and ready for you in just over an hour. It’s perfect for a weeknight and a wonderful meal when you just want a little comfort food. Oh, and that Swiss cheese sauce makes it that much better! Need I say more?

Are you a meatloaf lover? Try these unique meatloaf recipes: Bacon Cheeseburger Meatloaf, Mom’s Pork Sausage Meatloaf, Stuffed Pepper Meatloaf, and Taco Meatloaf.

This post is sponsored by Frank’s Kraut, but my lifelong love and opinion of their delicious sauerkraut are all my own.

Reuben Madness Month

It’s March and for Frank’s Kraut and An Affair from the Heart that means it’s Reuben Madness month! If you haven’t heard of it, it means that all month long, we celebrate the Reuben Sandwich and we Reubenize all sorts of great recipes. The “madness” is a play on words for March madness – and just our basic feeling of being Madly in Love with all things Reuben!

WHAT IS AN ORIGINAL REUBEN?

If you don’t know what a Reuben is, it’s a sandwich made of corned beef, sauerkraut, Swiss cheese, and Thousand Island Dressing on grilled rye bread. Try my Traditional Reuben Sandwich for yourself! Want to know more about this delicious type of sandwich? My post, Everything About the Reuben Sandwich & How to Reubenize Everything, will teach you everything you need to know about this satisfying dish.

Ironically, the Reuben was said to originate right here in my hometown of Omaha, Nebraska. It was served at the Blackstone Hotel in 1920. Needless to say, you can find Reubens or variations of them on menus all over now. In fact, March 14th is actually “National Reuben Day.”

INGREDIENTS NEEDED FOR REUBEN MEATLOAF

• Ground beef – I prefer lean ground beef.
• Corned beef – You will need finely chopped corned beef. You can use deli corned beef, leftover corned beef, or canned corned beef.
• Sauerkraut – I always use Frank’s Kraut. It’s simply the best. 
• Rye bread crumbs – You might be able to find rye bread crumbs in your local grocery store, but most likely you will need to make your own fresh breadcrumbs, which is what I did. I simply toasted 4 slices of rye bread and dropped them in my food processor.
• Thousand Island Dressing – Use your favorite brand or make my Homemade Thousand Island Dressing! Russian salad dressing can be substituted.
• Egg – I used one large egg.

• Butter – salted or unsalted is fine
• Flour – I used all-purpose flour
• Milk – Use whole milk, half and half, or heavy cream.
• Swiss cheese – I recommend that you grate your own, but pre-shredded cheese will work in a pinch.
• Parsley – Fresh chopped parsley for garnish.

HOW TO MAKE REUBEN MEATLOAF WITH SWISS CHEESE SAUCE

Preheat the oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.

I toasted four slices of marbled rye bread and added them to my food processor to make my rye breadcrumbs. Ground rye croutons will also work. 

I used deli corned beef when I made this recipe. Place it in the food processor and chop it really fine. Then I added the sauerkraut to the food processor and combined them together.

Mix – Combine ground beef, corned beef, sauerkraut, bread crumbs, dressing, and egg together in a large mixing bowl.

Form a loaf and place it in a loaf pan and cover it with a piece of heavy-duty foil. 

Bake: for 60 minutes.

Please note that this meatloaf “looks” very pink in the pictures because of the corned beef that is inside. A beef meatloaf is safe to eat when the internal temperature of the meatloaf reaches 160 degrees F. with a meat thermometer. 

Prepare Sauce: Make the cheese sauce by melting butter in a small saucepan.  Whisk in the flour until smooth. Whisk in the milk and stir until thickened making sure there are no lumps. Remove from heat and add the Swiss cheese. Whisk until smooth. 

Serve: Place the meatloaf on a serving platter

Pour the cheese sauce over the top of the meatloaf. Garnish with fresh parsley and enjoy!

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Love this REUBEN MEATLOAF? Pin it to your favorite Pinterest recipe board before you go!

FAQs About Meatloaf

Ever wonder how meatloaf came to be? This common recipe has been around for ages! 

What is the history of meatloaf?

It’s hard to pinpoint when meatloaf was invented, but there is evidence that it may date back to as early as the fifth century. A recipe was found in an ancient Roman cookbook called “Apicius”. The recipe is a concoction of chopped meat, bread, and wine that was formed into patties. In the 1800s, the meat grinder was invented and meat trimmings became more commonly ground up into dishes like the modern meatloaf. During America’s Great Depression, meatloaf became a common meal simply out of necessity to make food last longer.  Some recipes from the depression era called for 50% breadcrumbs, which would increase the pound of meat to be able to feed a large family. Meatloaf still remains a popular dish to help home cooks stretch their food budgets.

What is the secret to moist and tender meatloaf?  

There are many ways to ensure a moist and tender loaf. Vegetables such as onions, carrots, celery, and peppers can be sauteed in butter or oil before adding them to the meatloaf. Sauteing the vegetables will help them release more of their moisture into the meatloaf. Or, use sauerkraut! The sauerkraut has moisture built right into it through the brine. Also, breadcrumbs added to meatloaf will help absorb and retain juices so the result is a moister loaf. Milk can be added to the breadcrumbs to add more moisture.

Another factor to consider is the ratio of lean meat to fat content. A ratio of 80% meat to 20% fat is the usual formulation for moist meatloaf. Some might choose a 70% to 30% ratio, but that may turn your meatloaf from juicy to greasy. A meatloaf sauce will also add moisture to your meatloaf, such as the swiss cheese sauce in this recipe. Ketchup and BBQ sauce are often added to the top of the meatloaf which will add some moisture.  Lastly, do not overmix your meatloaf, cook it low and slow and let it rest before slicing for the most tender and moist results. 

Do you cook meatloaf covered or uncovered?

This is really your call. If you have a glaze or sauce on top, I recommend cooking meatloaf uncovered. However, if you are worried about your meatloaf being too dry or too browned on top, you can cover it with foil or parchment paper for the last 15 minutes of cooking. Cook your meatloaf at 350°F for 1 hour or until the meatloaf internal temperature reaches 160 degrees F on a meat thermometer.

Again, please note that this recipe for Reuben meatloaf “looks” very pink inside because of the added corned beef. So, using a thermometer will ensure that your meatloaf is cooked to the proper internal temperature.

SUBSTITUTIONS:

• Ground beef – You can use ground chicken or ground turkey instead of beef for a slightly healthier version.
• Thousand Island Dressing – Substitute Russian Dressing for Thousand Island if you want a slightly spicier version. Both dressings have a mayonnaise-ketchup base, but Russian dressing is spiced up more with Worcestershire sauce, lemon juice,  horseradish, paprika, and onion powder.
• Rye bread crumbs – If you cannot find rye bread crumbs, you can use any type of bread crumbs. Add some caraway seeds to your bread crumbs for some of that rye taste.

TIPS AND TRICKS

• If you do not have a loaf pan, simply form your meat into a loaf shape and bake on a sheet pan or shallow baking dish. Spray your dish with non-stick cooking spray or oil it with vegetable oil.
• Leftover meatloaf is good for 3-4 days in an airtight container in the refrigerator. You can also store cooked meatloaf in the freezer for 3-4 months. Leftovers would make a delicious Reuben meatloaf sandwich!
• Need some ideas for what to serve with Reuben Meatloaf? I steamed some baby red potatoes and fresh broccoli with ours, but Loaded Mashed Potatoes, Brussels Sprouts or Cauliflower Mash are all great alternatives!

MORE REUBEN RECIPES

I love all things Reuben! Here are more must-try Reuben recipes:

• Reuben Pizza (pictured above)
• Reuben Burger
• Cream of Reuben Soup
• Reuben Breakfast Casserole
• Reuben Mac ‘n Cheese
• The Rachel (Turkey Reuben)

My Love Of Sauerkraut

With my Polish and German heritage, of course, I am passionate about kraut. Although you may prefer to call it sauerkraut, I like it just the same. Small wonder, the terms are actually synonymous and derive from the German word for Cabbage or herb.

Kraut can be used in a variety of recipes, from soups to salads, and entrees to appetizers and even desserts! I have a ton of kraut recipes to check out. If you haven’t guessed, I am a big fan.

Before we get to the recipe, I would like to offer up a HUGE thank you to Frank’s Kraut! 

Here are some more scrumptious recipes I made with Franks’ Kraut:

Smoked Polish Sausage & Sauerkraut – Hot Reuben Dip – Sauerkraut, Bratwurst & Potato Soup

LOVE KRAUT LIKE WE DO?

Find oodles more sauerkraut recipes at FranksKraut.com

You can see all of the goodness they share on social media, too:  Facebook , YouTube ,  Pinterest and Twitter.

When you just need a little Reuben in your life, whip up this delicious meatloaf. Serve it with a couple of light side dishes and you have a perfectly satisfying meal. Trust me, you’ll want to add this Reuben meatloaf to your family cookbook!

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Reuben Meatloaf

This Reuben Meatloaf has all of the flavors you would find in a traditional Reuben sandwich, baked into a meatloaf. With simple ingredients like lean ground beef, corned beef, rye breadcrumbs, egg, sauerkraut and Thousand Island dressing, this easy recipe is quick to put together. Once it bakes it's slathered in a Swiss cheese sauce before serving.  What's not to love?

Course Beef

Cuisine American

Keyword best, corned beef meatloaf, Reuben meatloaf, Reuben meatloaf recipe, Reuben meatloaf with corned beef, Swiss cheese sauce, with Swiss cheese sauce

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 8 servings

Calories 528kcal

Author Michaela Kenkel

Equipment

• Rachael Ray Bakeware Meatloaf/Nonstick Baking Loaf Pan with Insert, 9 Inch x 5 Inch, Gray
• Loaf Pans
• Cuisinart DLC-2ABC Mini-Prep Plus 24-Ounce Food-Processors, 3 Cup, Brushed Chrome and Nickel
• Ninja BN601 Professional Plus Food Processor 9-Cup Capacity and a Silver Stainless Finish
• Frank's Kraut, 14oz (24 pack)

Ingredients

• For the Meatloaf:
• 1 ½ pounds lean ground beef
• ½ pound corned beef chopped/ground finely
• ¾ cup Frank’s Kraut
• 1 cup Rye bread crumbs
• ¼ cup Thousand Island Dressing
• 1 egg
• For the Cheese Sauce:
• 1 Tablespoon butter
• 1 Tablespoon flour
• 1 cup milk
• 1 cup Swiss cheese shredded
• Fresh parsley for garnish

Instructions

• Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.
• To make the meatloaf: Place corned beef in the food processor and chop it really fine. Then add the sauerkraut to the food processor and combined them together.
• Combine meatloaf ingredients together in a bowl.
• Form a loaf and place it in the prepared loaf pan. 
• Cover with foil. Bake for 60 minutes or until the internal temperature reaches 160 degrees F.
• To make the cheese sauce, melt butter in a small saucepan.  Whisk in flour until smooth. Whisk in milk, stirring as it thickens making sure there are no lumps. Remove from heat and whisk in the Swiss cheese until smooth. 
• Pour the cheese sauce over the top of the meatloaf. Garnish with fresh parsley.

Notes

I toasted four slices of marbled rye bread and added them to my food processor to make my rye breadcrumbs. Ground rye croutons will also work. 

Nutrition

Serving: 1 | Calories: 528kcal | Carbohydrates: 15g | Protein: 40g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Cholesterol: 163mg | Sodium: 890mg | Fiber: 1g | Sugar: 4g

The post Reuben Meatloaf appeared first on An Affair from the Heart.

This easy, delicious Skillet Lasagna recipe takes only 30 minutes and cooks in one pan.  Smaller mess, and all of the flavors of that true traditional lasagna you crave; pasta, marinara sauce, and lots of cheese! 

Busy with kids? Family? Life in general? Sometimes it’s hard to resist the urge to drive through a fast food place for dinner because everyone is hungry now and you just don’t have a lot of time to make something. But this Skillet Lasagna, one-pot pasta recipe is so easy to fix, why not skip that drive-thru and gather your family around the table with a nice hot meal on those busy weeknights?

That is 100% possible with this super easy family favorite one-pan meal. This simple dinner doesn’t require much preparation at all, and cooks up in one large skillet, in about 30 minutes.

ONE PAN SKILLET LASAGNA

Cooking everything in one pan means less clean-up, too.  And that, my friends, is a winning situation all around! From browning your hamburger to adding a jar of your favorite sauce over the top of uncooked lasagna noodles to that ricotta cheese and melted Italian cheese on top — 30 minutes and done.

If you are looking for more one-pot meals here are a few of my favorites; Pad Thai, Fettuccine Alfredo, Skillet Tamale Pie, or this Roasted Salmon Sheet Pan Meal. 

EASY LASAGNA IN A SKILLET

The first time I shared this recipe with you was back in July of 2017, in honor of National Lasagna Day. I figured I needed to come up with a way to celebrate.  

This option is not only perfect for those busy rushed school nights we are in denial of but how about on our precious weekends?  Nobody needs to spend hours in the kitchen when you can be enjoying your time off.  

So who cares if it’s a weeknight or a lazy Saturday, pour yourself a glass of your favorite wine, toss this skillet lasagna together in no time, and sit back, relax, and enjoy a wonderful homecooked meal. 

Ingredients Needed To Make This Skillet Lasagna Recipe

What do I need to make this no-sweat lasagna recipe?  It requires simple ingredients that you may have on hand.  Honestly, the only thing I don’t typically have is the ricotta cheese.  So, if you aren’t able to get to the store, you can for sure omit it and add some extra Italian blend cheese or even just plain mozzarella, or you can even substitute cottage cheese. 

Find the complete instructions and measurements in the printable recipe card at the bottom of this post.

You’ll need:

• Lean ground beef – You can use lean ground beef or ground sausage. 
• Onion – I used half an onion, chopped. You can also use 2 Tablespoons of dry minced onion. Don’t use onion powder, you just won’t get the same flavor. 
• Salt & Pepper – Add salt and pepper to taste. I used a teaspoon of salt and a touch of black pepper. 
• Garlic – I used 3 cloves of fresh garlic, minced. You can use garlic powder but you won’t get the same intense flavor. 
• Italian-style diced tomatoes – I used a whole can, UNdrained.
• Water – I filled the can from the diced tomatoes with water to the top and that amount was perfect. 
• Pasta sauce – You’ll need a 32 oz jar of pasta sauce. You can also use tomato sauce and add some Italian seasoning. If the sauce is too thin you can add some tomato paste. Or make it completely from scratch with my simple Homemade Marinara Sauce recipe. 
• Ricotta cheese  – If you don’t have ricotta you can also use cottage cheese. 
• Italian blend cheese – I used a premix of Italian cheeses. You can also use fresh mozzarella and combine it with whatever else you have on hand or some parmesan cheese. 
• Lasagna noodles – I used 10 noodles, broken into pieces. No need to boil lasagna noodles like in classic lasagna.
• Fresh basil – Chopped, to taste

How To Make This Recipe For Skillet Lasagna

In a large skillet brown hamburger with onion and salt and pepper.  Add in your garlic, diced tomatoes, and water. Give it a stir.

Top with your uncooked noodles, and spread over the top of the ground beef. Pour pasta sauce over the top. Cover and simmer on medium-high heat.

Stir periodically, so it doesn’t stick to the bottom of the skillet. Cook until the noodles are al dente. About 20 minutes.

Stir in 1 cup of the Italian cheese blend. Remove from heat.

Top with dollops of ricotta cheese and the remaining shredded Italian cheese, and cover until the cheese melts, about 3 minutes.

Top with fresh basil. Serve hot.

We served it up with some Italian Bean Salad on the side.

LOVE IT?  PIN IT!

You are going to be sad if you can’t remember where you found this 30-minute Skillet Lasagna recipe when you are looking for it! Make sure you pin it to your favorite Pinterest recipe board before you go!

Recipes That Use Leftover Lasagna Noodles

This is a great way to use up those few “leftover noodles”  that are still in the box from the last time you made lasagna.  

It seems that every time I make a lasagna, I have a couple of them left.  I have taken to tossing them in a zip lock bag and saving them for when I want to make this stovetop lasagna recipe, or my Lasagna Soup, or my Easy Weeknight Lasagna Toss.

Alternatively, you can always use any other leftover noodles or types of noodles you have on hand.  We also love this recipe with bow-tie pasta!

FAQs About Skillet Lasagna

• How long does this skillet lasagna keep? If you store leftovers in an airtight container in the fridge this simple recipe will keep for 3-4 days so you can reheat it any night of the week. If you find it a bit dry when you go to heat it up you can drizzle a touch of olive oil over it. 
• Can I freeze leftovers? This 30-minute skillet lasagna can be frozen for up to 3 months. 
• Can I use a different pasta? If you don’t have lasagna noodles you can try using a different shape of pasta like bowtie pasta or pasta shells. You may need to add a cup of water as these kinds of pasta will cook up differently than lasagna noodles. 
• Can I make my own sauce? Yes, feel free to make your own sauce instead of the store-bought marinara sauce. 
• Can I cook this pot lasagna in a Dutch oven? Yes if you don’t have a skillet on hand you can use a Dutch oven but if you’ve never made lasagna in a skillet you really should give it a try.  There’s nothing easier than one skillet lasagna!

Substitutions

Here are some great substitution and addition ideas for this skillet lasagna recipe. 

• You can use ground chicken or Italian sausage if you don’t have ground beef. 
• Cottage cheese makes a good substitute for ricotta cheese if you forgot to write ricotta on your grocery list. 
• If you don’t have diced tomatoes you can use a combination of tomato sauce, tomato paste or crushed tomatoes. The same goes for the marinara sauce. Use a combination of different tomato sauces and add some dried spices or red pepper flakes to up the flavor.  Or feel free to use a bolognese sauce or basic spaghetti sauce. 
• Make ravioli lasagna and use cheese or meat-stuffed ravioli instead of lasagna noodles. 
• My personal preference is to add roasted bell peppers to this one-pan lasagna. 

Easy Weeknight Meals

My website is loaded with meals that make weeknight dinners simple and wholesome! Here are some more to try:

• Stuffed Pepper Skillet (pictured above)
• Air Fryer Chicken Fried Steak
• Unstuffed Cabbage Roll Skillet
• Easy Sweet & Sour Chicken
• Chili Mac Skillet
• 5 Ingredient Chicken Parmesan

This skillet lasagna is a fantastic recipe and a complete meal that cooks up in less time than traditional oven-baked lasagna, great for feeding the entire family. It’s the perfect casserole dish that doesn’t need hours in the oven. We like to eat it with some homemade garlic bread on the side for scooping up any leftover sauce.

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Skillet Lasagna

This SKILLET LASAGNA takes only 30 minutes and cooks in one pan. Smaller mess, and all of the flavors of that true lasagna you crave; Pasta, tomato sauce, and LOTS of cheese!

Course Pasta

Cuisine Italian

Keyword 30 minute lasagna, broken lasagna pieces, easy lasagna, easy weeknight meals, how to make lasagna in a skillet, Italian skillet meals, lasagna, one pan, one pot, simple recipes, skillet lasagna

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 496kcal

Author Michaela Kenkel

Equipment

• Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid (Carribbean Blue)

Ingredients

• 1.5 pounds lean ground beef
• 1/2 cup onion chopped (or sub 2 Tablespoons dry minced onion)
• Salt & Pepper to taste
• 3 cloves garlic minced
• 1 14.5 ounce Italian style diced tomatoes, UNdrained
• 1 can water
• 1 32 ounce jar pasta sauce
• 1 cup ricotta cheese
• 2 cups Shredded Italian blend cheese
• 10 lasagna noodles broken into pieces
• fresh basil chopped, to taste

Instructions

• In a large skillet brown hamburger with onion and salt and pepper.  Add in your garlic diced tomatoes and water. Give it a stir.
• Top with your uncooked noodles, spread over the top of the ground beef. Pour pasta sauce over the top. Cover and simmer on medium-high heat. Stir periodically, so it doesn't stick to the bottom of your pan. Cook until noodles are done. About 20 minutes.
• Stir in 1 cup of the Italian cheese. Remove from heat.
• Top with dollops of ricotta cheese and the remaining shredded Italian cheese, cover and allow to melt for about 3 minutes.
• Top with fresh basil. Serve hot.

Video

Nutrition

Serving: 1 | Calories: 496kcal | Carbohydrates: 29g | Protein: 40g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 444mg | Fiber: 2g | Sugar: 3g

This recipe was originally posted on July 27, 2017. It has been updated to improve user experience and re-shared on February 1, 2023. 

The post Easy Skillet Lasagna Recipe + Video appeared first on An Affair from the Heart.

The next time you are scratching your head when you need to choose a dip recipe, pick this one. My hot spinach artichoke dip recipe is known to be a favorite among family and friends. It’s made with frozen spinach, artichoke hearts, and four kinds of cheese. It’s creamy, cheesy, and just the most excellent dip.

One of my favorite appetizers to order in a restaurant is “SpinArt” Dip. I always thought the dip would be difficult to make but my sister-in-law made a version of this spinach and artichoke dip several years ago and brought it to a family get-together when I realized ‘hey, I can make this too!” I have since made it many times, and slowly changed some of the ingredients to better suit our tastes. 

I love to make this cheesy dip as a party appetizer, it really gets everyone oohing and aahing over how decadent it is. You can easily prepare the dip a few hours ahead of time, cover it with plastic wrap, and place it in the fridge. Once your guests start to arrive throw it in the oven so it gets hot and bubbly before serving it. Warm dips are really the best. They make the perfect appetizer especially when it’s cold outside.

If you are looking for more dip inspiration check out these other recipes: Mexican Bean Dip,  Cool Spinach Dip, and this Dilled Brussels Sprouts Dip.  

Ingredients Needed To Make Spinach Artichoke Dip

Artichoke hearts – use canned quartered artichoke hearts, drained. 

Frozen spinach – I like to use frozen chopped spinach, thawed and drained, and patted dry to remove excess moisture. You could use fresh spinach and blanch it so it wilts. Or if you have leftover cooked spinach you can use that as well. 

Garlic– I used fresh garlic, minced. Fresh is much more robust than garlic powder. 

Parmesan, Romano & Asiago cheese blend – This cheese blend really gives the dip a nice flavor. You can substitute any of the individual cheeses if you wish but I have to say this combination gives much flavor to the dip.

Mozzarella cheese – Mozzarella cheese adds even more cheesy goodness!

Half and half – Half and half adds richness to the dip. You can use a lower-fat cream if you want to lighten it up a bit. 

Sour cream  – I use sour cream with chives. You can also use full-fat Greek yogurt. 

How to make spinach artichoke dip recipe

First: Preheat oven to 350 degrees Fahrenheit. 

Second: Blend your artichokes, garlic and Parmesan cheese blend with a hand blender or food processor.

Third: In another bowl, stir together your half and half with the sour cream. Fold in the artichoke mixture, then the spinach.

Fourth: Pour into the prepared baking dish, preferably a shallow dish sprayed, like a large deep-dish pie plate, with non-stick cooking spray, Top with Mozzarella cheese and place into the 350-degree oven and bake for 20-25 minutes, or until bubbly. I love using a cast iron skillet, too!

Love it? Pin it!

If you love this easy spinach artichoke dip make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Why should you grate your own cheese? Find Out Here.

SEE ALL OF MY DIP RECIPES

Love spinach artichoke dip? You just have to try this Spinach Artichoke Alfredo Pizza, Spinach Artichoke Stuffed Shells, or these Spinach Artichoke Turkey Burgers recipes too! 

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Spinach and Artichoke Dip

The next time you are scratching your head when you need to choose a dip recipe, pick this one. My hot spinach artichoke dip recipe is known to be a favorite among family and friends. It’s made with frozen spinach, artichoke hearts, and four kinds of cheese. It’s creamy, cheesy, and just the most excellent dip.

Course Dips

Cuisine American

Keyword artichoke dip, hot, Spinach and Artichoke Dip, spinach dip, warm, without mayonnaise

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 151kcal

Author Michaela Kenkel

Equipment

• Ceramic Pie Dish, 10-Inch
• Rubber Spatulas 
• Cuisinart DLC-2ABC Mini-Prep Plus 24-Ounce Food-Processors, 3 Cup, Brushed Chrome and Nickel
• Ninja BN601 Professional Plus Food Processor 9-Cup Capacity and a Silver Stainless Finish
• KitchenAid Renewed 3.5-Cup Food Chopper
• Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black

Ingredients

• 1 14 ounce can artichoke hearts, drained
• 1 12 ounce package frozen spinach, thawed and drained, patted dry
• 3/4 teaspoon minced garlic
• 2/3 cup Parmesan Romano & Asiago cheese blend
• 1 1/4 cup shredded mozzarella cheese
• 1/3 cup half and half
• 1/2 cup of sour cream

Instructions

• Preheat oven to 350 degrees.
• Blend your artichokes, garlic and Parmesan cheese blend with a hand blender or food processor.
• In another bowl, stir together your half and half with the sour cream. Fold in the artichoke mixture, then the spinach.
• Pour into a shallow dish sprayed with non-stick cooking spray. Top with Mozzarella cheese.
• Bake for 20-25 minutes, or until hot and bubbly.
• Serve with tortilla chips, baguette slices, raw veggies or pita bread.

Notes

I have found that a deep dish pie plate or a smaller cast iron skillet work great for baking this dip!

Nutrition

Serving: 1 | Calories: 151kcal | Carbohydrates: 5g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 366mg | Fiber: 1g | Sugar: 1g

This recipe was originally posted on June 21, 2013, it has been updated to improve user experience and reshared on December 26, 2022.

The post Spinach and Artichoke Dip appeared first on An Affair from the Heart.