Cheesy Penne Pasta (with Meatballs!)

Baked Penne Casserole comes together in mere minutes for a quick family meal. Meatballs are combined with penne noodles, pasta sauce and cheese for the perfect weeknight casserole recipe!

Serve this with a side salad and some crusty bread.

A servings of cheesy baked penne with meatballs in a white bowl.

Penne is the perfect shaped pasta for this saucy bake! Round, tubular shapes that hold the sauce and the cheese inside as well as on the outside.

How to Make a Penne Pasta Bake

  1. Bake meatballs in a 9×13 pan according to package instructions (or according to your favorite meatball recipe).
  2. In a pan, saute onion and garlic until fragrant and stir in reamaining sauce ingredients.
  3. Add sauce along with cooked penne to the meatballs (in the same pan… less dishes!) and top with cheese. Bake until heated through.

Garnish with a little parsley and serve with a slice of homemade garlic bread for the perfect meal!

Ingredients for a baked penne topped with parsley in a casserole dish

Variations

PENNE

    • Any medium pasta will work in this recipe. Shells, rotini or even ziti.

MEATBALLS

    • Use store bought or homemade meatballs.
    • Swap out the meatballs for leftover pieces of meatloaf or leftover hamburger patties.
    • Instead of meatballs, create a meat sauce with ground beef or turkey.
    • Swap out beef meatballs for turkey meatballs.

SAUCE

    • Use store bought sauce or homemade marinara.
    • Use leftover spaghetti sauce.
    • Add shredded or chopped veggies to the sauce to stretch the meal (and for added nutrition).

A pan of baked penne with meatballs ready to serve

Got Leftovers?

Cheesy baked penne pasta makes for perfect leftovers! Simply store leftovers in a container that can be sealed and place in the fridge. Better yet, store leftovers in small freezer containers or plastic bags and grab-and-go for a quick lunch at the desk or a quick bite after school!

To reheat, just put in the microwave. Give it a stir and refresh the flavors with sprinkle of cheese!

 

More Baked Pasta Faves

Cheesy Baked Penne

Penne pasta and meatballs in a tomato sauce, topped with mozza cheese and baked until bubbly!

  • 12 oz penne pasta* (cooked al dente)
  • 1 lb prepared meatballs (or recipe below)
  • 1 tablespoon olive oil
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 24 oz marinara sauce (or pasta sauce)
  • 14 oz diced fire roasted tomatoes (with juice)
  • 1 tablespoon fresh parsley (or 1 teaspoon dried)
  • 1 cup mozzarella cheese (shredded)
  1. Preheat oven to 375°F.
  2. Place meatballs in a 9×13 pan and bake 20 minutes (or according to recipe or package directions).
  3. Meanwhile, heat oil over medium heat. Add onion and garlic and cook 4-5 minutes or until softened.

  4. Remove the meatballs from the oven. Drain fat if there is a lot in the bottom, if there is a little bit you can leave it for flavor.

  5. Add cooked penne, and remaining ingredients to the 9×13 pan with the meatballs. Stir to combine.

  6. Top with cheese and bake an additional 20 minutes or until heated through. Garnish with parsley if desired.

To Make Homemade Meatballs combine the ingredients below. Roll into 24 meatballs and bake at 375°F for 20 to 22 minutes or until cooked through. 

1 lb ground beef
1/4 cup Italian breadcrumbs
2 tablespoons milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 egg yolk
2 tablespoons parsley

A scoop being taken out of a cheesy baked penne casserole.
A servings of cheesy baked penne with meatballs in a white bowl.
Top photo - A scoop being taken out of a cheesy baked penne casserole. Bottom photo - cheesy baked penne ingredients in a white casserole dish.

Super Easy Instant Pot Potato Soup

This Instant Pot Potato Soup recipe is easy and comforting! Tender chunks of potatoes in a creamy broth flavored with smoky bacon and sweet onion.

Instant Pot potato soup being served with bacon, green onions, and cheese.

We love serving this homemade creamy potato soup next to some garlic bread or dinner rolls and a delicious caesar salad for the perfect meal!

What Potatoes to Use

Russets a great choice for soups as they are nice and starchy to create just the right consistency.

Yukon gold or even red potatoes will work in this recipe too.

Potato soup being simmered in an Instant Pot.

How to Make Instant Pot Potato Soup

The flavors of this soup aren’t so different from baked potato soup, but the cooking method is.

  1. Crisp the bacon (right in the Instant Pot) and then cook the onion in a bit of the fat.
  2. Add broth and scrape any bits from the bottom of the IP (so you don’t get a burn notice).
  3. Add potatoes and let the IP work it’s magic.
  4. Once the soup is cooked, smash a few of the potatoes, add a bit of cream/milk and thicken with cornstarch.

Voila! Dinner’s ready! Top it with bacon, cheese, onions… whatever you like!

Instant pot potato soup being garnished with green onions and cheddar.

What to Serve With Potato Soup

Potato soup is a full comforting meal on its own!

This soup is so incredibly rich, flavorful and filling, you definitely need something light and crisp, like a tossed salad with aa tangy Italian vinaigrette.

Leftovers

Keep in the refrigerator up to 5 days. Reheat in the microwave or on the stove top. Sadly, this soup doesn’t freeze well.

More Instant Pot Faves

Instant Pot Potato Soup

This easy Instant Pot potato soup is loaded with bacon, cheese, and other delicious ingredients to make a creamy, delicious, and fast soup!

  • 6 slices bacon (diced)
  • 1 small yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 2 sprigs thyme (leaves removed from stem)
  • 1 teaspoon black pepper
  • 2 pounds russet potatoes (peeled and 1/2 inch diced)
  • 4 cups chicken stock
  • 1-1/2 cups half and half (divided)
  • 2 tablespoons whole milk
  • 2 tablespoons cornstarch
  • 1 cup cheddar cheese (shredded)
  • 3 green onions (green tops thinly sliced)
  1. Turn a 6QT Instant Pot onto the saute setting. Add bacon and cook until crispy. Remove bacon leaving the drippings in the pot.

  2. Add onion, garlic, thyme, and black pepper. Stir and saute for 5 minutes to soften the onions.

  3. Add chicken stock and scrape any brown bits from the bottom of the Instant Pot (this will avoid a burn notice). Add the potatoes to the pot.

  4. Place the lid on the Instant Pot and set to high pressure for 8 minutes. When the timer goes off turn the steam valve to quick release. Remove the lid and stir the soup.

  5. Pour in 1 cup of the half and half and stir to combine.
  6. In a small bowl whisk together cold milk and cornstarch. Pour into the soup pot and stir to combine.

  7. Set the Instant Pot to the saute setting and cook the soup until it starts to thicken.
  8. If the soup is thicker than you like add the reserved 1/2 cup half and half. Some of the potatoes can be slightly mashed for a thicker consistency.

  9. Stir in the shredded cheese and serve topped with crispy bacon and sliced green onions.

Half and half can be replaced with milk however the soup will not be quite as creamy.

Option: Stir in 1 cup sharp cheddar before serving (do not boil cheese, it may separate).

 

More Delicious Potato Based Soups

Potato Soup being ladled out of an Instant Pot.
Left photo shows the potato soup in a instant pot. Top right photo shows the potatoes being mashed in an instant pot. Bottom right photo shows cream, cheddar and green onions added to the soup.
Top photo shows potato soup in an instant pot. Bottom photo shows cream, cheddar and green onions added to the soup.

Crockpot Stuffed Shells

Crockpot Stuffed Shells are incredibly easy to make and your whole family will love them!

Tender pasta shells stuffed with a mixture of cheeses and frozen spinach. They’re smothered in pasta sauce and cooked in a slow cooker for a set it and forget it kind of meal!

A serving of stuffed pasta shells with a crockpot in the background.

Stuffed shells are a handy dish perfect for make-ahead convenience. They freeze well and reheat like a dream for those busy weeknights when you don’t have time to fuss with dinner preparation.

How to Make Stuffed Shells

Everyone loves cheesy stuffed shells and cooking them in the slow cooker while you’re running errands allows you to come home to a ready meal.

  1. MIX the filling ingredients (per recipe below).
  2. STUFF the filling into cooked pasta shells.
  3. LAYER with sauce in a slow cooker and cook until filling sets and shells are tender.

Be sure to serve sprinkled with cheese and maybe even some cheesy garlic breadsticks or a loaf of french bread to sop up any sauce!

Left image - crockpot stuffed shells filling ingredients in a glass bowl. Right image - filling ingredients combined in a glass bowl.

Variations

  • Veggies: Add any kind of veggies you’d like from steamed broccoli to chopped peppers or even sauteed mushrooms.
  • Meat: Hot or sweet Italian sausage, ground beef or soy crumbles can be added to the cheese mixture or to the sauce. If you do decide to use meat, be sure to pre-cook and cool before adding to the cheese.
  • Cheese: These stuffed shells are made with cottage cheese for more flavor. But if you like a milder and sweeter taste, then use ricotta instead. Either one works well in this recipe.

Left image - stuffed pasta shells on a layer of pasta sauce in a crockpot. Right image - finished crockpot stuffed shells.

How to Freeze Stuffed Shells

To freeze for a later meal, cool and carefully transfer each shell into a foil pan. Pour the sauce on top, cover and freeze. Stuffed shells will keep for up to four months in the freezer or four days in the refrigerator.

Cooking from Frozen

Stuffed pasta shells stored in a foil pan can go straight from the freezer to the oven without having to worry about thawing ahead of time.

  • Reheat at 350°F for an hour, with a foil cover on.
  • Remove the cover 15 minutes before the end and sprinkle with mozzarella cheese.

While it’s reheating, you can relax or whip up some simple side dishes to serve alongside.

Serve With…

Stuffed shells taste great with bread warm from the oven. Serve them with buttery garlic bread or parmesan breadsticks. A crisp green salad with a zesty homemade vinaigrette is always welcome with any cheesy Italian dish like this.

Slow Cooker Stuffed Shells

They freeze well and reheat like a dream for those busy weeknights when you don’t have time to fuss with dinner preparation.

  • 28 jumbo pasta shells
  • 26 oz pasta sauce

Filling

  • 3 cups cottage cheese (or ricotta cheese)
  • 1 package spinach (drained and squeezed dry)
  • 2 cups mozzarella cheese (shredded & divided)
  • 1/2 cup Parmesan cheese (grated, divided)
  • 2 eggs (lightly beaten)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  1. Cook shells al dente according to package directions. Rinse in cold water and drain well.
  2. Combine cottage cheese, spinach, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs, and seasoning. Stuff mixture into cooked shells.

  3. Place 1/2 cup sauce in the bottom of a 6QT slow cooker. Line with half of the shells and top with 1 cup of pasta sauce. Repeat layers.
  4. Sprinkle with cheese and cook on high 2-3 hours or on low 3-4 hours. Garnish with parsley if desired.

Note these can be baked at 350°F for 35 minutes in a 9×13 pan.

 

Easy Crockpot Pasta Dishes

 

Finished crockpot stuffed shells.
A serving of stuffed pasta shells with a crockpot in the background.
A serving of stuffed pasta shells with a crockpot in the background.

Easy Lemon Chicken (Quick to Make)

Lemon Chicken is a a flavorful meal that needs just a handful of ingredients! 

Tender chunks of chicken are pan fried and tossed in a simple tangy-sweet lemon sauce. It’s better than takeout, not laden with fat and you can’t beat the fresh flavor! Serve this over rice for the perfect weeknight dinner.

Lemon chicken garnished with chives, sesame seeds, and lemon slices.

To Make Chicken Tender

Have you ever had a Chinese stir-fry and wondered how they get the meat so darn tender? Most often it’s due to a technique called velveting.

Meat (beef or chicken) is marinated in a combination of egg white, cornstarch, oil and often other additives like vinegar. Cornstarch is a natural tenderizer (and used in this recipe as well as many of my stir fry recipes and even Mongolian Beef)!

Left image - chicken being tossed in cornstarch and egg. Right image - chicken being stir fried in a frying pan.

How To Make Lemon Chicken

This easy chicken recipe is ready in just 3 simple steps!

  1. Dice chicken breasts and toss with egg mixture (per recipe below). Refrigerate while making the sauce.
  2. Stir fry the chicken in batches until golden brown.
  3. Add the sauce and cook until thick and bubbly. Toss with chicken and serve.

Pour the sauce right over if you are in a hurry, but I like to remove the chicken from the pan, deglaze the pan using the sauce, then add the chicken back in.

Garnish with lemon slices, green onion or chives and sesame seeds.

Tip: For easy cutting, freeze the chicken about 15 minutes before cutting if time allows (or cut it while it’s not completely defrosted).

Lemon chicken being prepared in a frying pan.

Leftovers

Lemon Chicken is a great dish to make ahead or make a double batch so that you’ll have lots of leftovers. It will keep in the refrigerator for 3 to 4 days for easy lunches!

Better Than Takeout Dishes

Lemon Chicken

This easy lemon recipe is even better than takeout!

  • 1 lb chicken breast (diced)
  • 1 egg
  • 3 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 2 teaspoons vegetable oil

Sauce

  • 3/4 cup chicken broth
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup sugar
  • 3 tablespoons lemon juice
  1. Toss chicken with egg, cornstarch and soy sauce. Refrigerate 15 minutes.
  2. Combine sauce ingredients in a small bowl.
  3. Heat vegetable oil over medium-high heat. Add chicken in batches and stir-fry until browned and cooked through, about 5 minutes.
  4. Add sauce and simmer until thickened, about 3-4 minutes.
  5. Garnish with sesame seeds and lemon wedges (optional)

For easy handling, place chicken in the freezer for 15 minutes before cutting (optional).

For a crispy chicken, marinated chicken can be dusted in corn starch and deep fried in small batches at 350°F for 4-5 minutes. Thicken sauce and toss with chicken.

 

Lemon chicken garnished with lemon slices and sesame seeds.
Lemon chicken garnished with chives, sesame seeds, and lemon slices.
Top image - lemon chicken garnished with chives, sesame seeds, and lemon slices. Bottom image - lemon chicken being prepared in a frying pan.

Hamburger Steaks (Ready in under 1/2 an hour!)

Hamburger Steaks are an easy comfort food! Tender beef patties are simmered in a flavorful onion gravy and served over mashed potatoes or rice!

Add a fresh side salad and some green peas or broccoli to make a complete meal!

A plate piled with mashed potatoes topped with a hamburger steak and gravy.

Ground beef is a dinnertime staple around here for quick and easy recipes from taco casserole to our favorite chili recipe! It’s a great way to get dinner on the table quickly!

What is Hamburger Steak?

Very similar to Salisbury Steak, hamburger steak is a savory blend of ground beef, seasonings, and onions cooked in a rich brown gravy.

We love homemade beef patties but you can use pre-made burger patties instead if you prefer.

Hamburger steaks and mushrooms being prepped.

How to Make Hamburger Steak

  1. Prepare beef patties (you can use frozen in a pinch) and brown the outsides.
  2. Soften onions and mushrooms in butter.
  3. Whisk in flour and beef broth and simmer the patties in the gravy until tender and cooked through.

Hamburger steaks in a saucepan and mushrooms being sauteed.

Once simmered, serve hamburger steaks and gravy over one of the following:

Got Leftovers?

Fried hamburger steaks make great leftovers! Perfect for a workday lunch on a cold day! For next-day eating, keep leftover hamburger steaks and gravy in a sealable container and the mashed potatoes in a separate one.

Reheat in the microwave, stirring after two minutes. Or place in a skillet and reheat on low.

Hamburger steaks with mushroom gravy in a black saucepan.

Easy Ground Beef Favorites

Hamburger Steaks

These savory Hamburger Steaks are cooked in a creamy mushroom-filled sauce, and served on a bed of mashed potatoes!

  • 8 oz mushrooms (sliced)
  • 2 cloves garlic ( minced)
  • 1 onion (divided)
  • 1 tablespoon olive oil
  • 1/4 cup butter
  • 3 tablespoons flour (all- purpose)
  • 1/4 teaspoon dried thyme
  • 2 cups beef broth (not low sodium)
  • 1 tablespoon Worcestershire sauce

Beef Patties:

  • 1 lb ground beef
  • 1 egg
  • 1/3 cup bread crumbs
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh parsley
  1. Cut 1/4 of the onion into a fine dice. Slice the remaining 3/4 into 1/4″ slices.
  2. Combine all patty ingredients along with salt and pepper to taste. Form into 6 patties (or 4 larger patties).

  3. Add 1 tablespoon oil to a medium pan over medium heat. Brown patties 2-3 minutes per side. Remove from pan and set aside.
  4. Add butter, sliced onions, garlic and mushrooms to the pan. Mix well and cook 5-6 minutes or until onions start to soften.

  5. Add flour and thyme. Gradually stir in beef broth and Worcestershire sauce. Simmer over low heat stirring occasionally until the gravy thickens, about 5 minutes.

  6. Add beef patties, cover, and simmer an additional 12-14 minutes or until cooked through.
  7. Serve over mashed potatoes.

Hamburger Steaks with gravy and mushrooms, served over mashed potatoes.
Hamburger Steaks served over mashed potatoes.
Top photo - A pan full of Hamburger Steaks. Bottom photo - Hamburger Steaks served on a white plate.

Homemade Broccoli Cheddar Soup

Broccoli Cheddar Soup is an easy recipe-box favorite! This easy recipe combines broccoli and broth with a bit of cream and heaps of cheddar flavor.  

The result is a soup that warms your belly and your taste buds!

How to Make Broccoli Cheddar Soup

The best homemade broccoli cheese soup needs just a few ingredients and comes together quickly!

  1. Saute onion and garlic. Add broccoli, broth and seasonings (per recipe below) and simmer until tender.
  2. Remove a bit of the broccoli and chop it, blend the rest of the soup.
  3. Stir in cream and cream cheese until rich and creamy. Add cheddar/parm and the chopped broccoli. Enjoy!

I add the cream cheese while on the heat so it mealts. The shredded cheese is added after the soup is removed from the heat so it doesn’t curdle/separate.

Broccoli soup in a pot blended smooth and adding cheese to the soup

What to Serve with Broccoli Cheddar Soup

So many amazing things go with broccoli cheddar soup!

  • Bread: croutons, saltine crackers, garlic bread, or homemade biscuits.
  • Veggies: A crisp salad with a tangy vinaigrette dressing, a side of dippable crudites with ranch dressing like celery sticks, carrot sticks, radishes, cauliflower florets, and strips of colorful bell peppers.
  • Nuts: toasted slivers of almonds or toasted chopped walnuts
  • Others: sliced black olives, sliced pepperoncini or jalapeños and more cheese of course!

Can You Freeze Broccoli Cheddar Soup?

This soup can be frozen by putting it into freezer bags or airtight freezer containers that are labeled with the date so you know when to use them by. It may not be quite as thick when thawed but still tastes great! If you’re going to be freezing this, I would suggest using evaporated milk in place of cream.

To Thaw: Refrigerate overnight and reheat on the stove or in the microwave.

Thawed broccoli cheddar soup may have a slight change in texture  because the cream cheese has separated during the freezing and then thawing process. Simply whisk the soup back together and add some more cream cheese to make it creamy again! Refresh the seasonings with salt and pepper and enjoy!

A serving of broccoli cheese soup topped with shredded cheese.

Easy Hearty Soups

Broccoli Cheddar Soup

This soup is a creamy blend of broccoli and cheese that is hearty and belly-warming!

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 clove garlic
  • 4 cups fresh broccoli (or frozen)
  • 2 cups chicken broth
  • 1/2 teaspoon thyme
  • salt & pepper to taste
  • 12 oz light cream (or evaporated milk)
  • 1 tablespoon cornstarch
  • 4 oz cream cheese
  • 1 1/2 cups sharp cheddar cheese (divided)
  • 1/3 cup fresh parmesan cheese
  1. In a saucepan, cook onion and garlic in butter over medium heat until tender.

  2. Add broccoli, chicken broth, thyme and salt & pepper. Bring to a boil, reduce heat and simmer until broccoli is tender, about 8 minutes.
  3. Remove 1 cup of broccoli, coarsely chop and set aside. Using an immersion blender, blend remaining soup.
  4. Combine cream and cornstarch.

  5. Bring soup to a boil and whisk in cream mixture and cream cheese. Simmer until thickened, about 3-4 minutes.

  6. Remove from heat, stir in cheddar cheese, parmesan cheese & reserved chopped vegetables and serve immediately.

Light cream can be substituted for evaporated or milk.
Other vegetables can be added to this recipe including cauliflower, red bell pepper and/or carrots.

A serving of broccoli cheddar soup in a white bowl.
Overview of broccoli cheese soup in a soup pot.
Top photo - A serving of broccoli cheese soup topped with shredded cheese. Bottom photo - Milk being combined with the broccoli cheese soup base.

Easy Crock Pot Chicken Pot Pie Recipe

With just 20 mins of prep Crock Pot Chicken Pot Pie is a great meal to make before you begin your day!

Juicy bites of chicken and lots of veggies in a creamy sauce topped with fluffy biscuits. 

A serving of crock pot chicken pot pie topped with a biscuit.

What’s in Crock Pot Chicken Pot Pie?

A little bit simpler than a classic chicken pot pie, this recipe is topped with biscuits or crescent rolls for the perfect rainy-day dinner.

  • CHICKEN I use chicken breasts and there is no need to pre-cook them. Put them in the freezer 15 minutes before cutting for easier handling. Chicken thighs work perfectly in this recipe too.
  • VEGETABLES  Frozen veggies make for quick prep but you can use fresh too. Simply chop and steam for a few minutes before adding. Use leftover roasted potatoes in this recipe too!
  • SAUCE Dairy (milk) doesn’t always hold up well in the slow cooker so I’ve used condensed soup in this recipe (it also makes prep quick). If you do make a homemade sauce, use heavy cream added towards the end of cooking (and thicken with a cornstarch slurry if needed).
  • SEASONINGS The soups have lots of flavor so I keep it simple with a few sprigs of parsley and some poultry seasoning. I skip the salt in this recipe as the soups have enough. Taste before serving and add more seasonings if needed.

Ingredients to make chicken pot pie in the slow cooker

How to Make Crock Pot Chicken Pot Pie

This chicken pot pie comes together in the slow cooker in just 3 simple steps!

  1. Place the all ingredients in the crockpot (per recipe below).
  2. Cook on high for 4 hours or on low for 7 hours.
  3. Add mixed veggies and cook another hour.

To serve scoop chicken pot pie into bowls and top with baked biscuits. Sub out pie crust or crescent rolls if you prefer!

Chicken pot pie being ladled out of the crock pot.

What to Serve with Crock Pot Chicken Pot Pie

Don’t forget to top with biscuits, like buttermilk or classic homestyle biscuits or even Cheddar Bay Biscuits, before serving!

Crockpot chicken pot pie is  a complete meal in itself so you really don’t need to add much. We sometimes add something fresh on the side if we want to stretch the meal a bit further.

  • A crisp tossed salad with a tangy vinaigrette
  • Fresh cut fruit (or a fruit salad)
  • A bowl of mixed olives, marinated peppadews, and mushrooms
  • An extra side of garlic bread to soak up every last drop

Got Leftovers?

If there ARE any leftovers, you mean? As long as they are kept covered in the refrigerator, crockpot chicken pot pie will keep about 4 days (store the biscuits separatly).

Crock Pot Chicken Pot Pie

Make this classic chicken pot pie recipe is the slow cooker for a quick and easy weeknight meal!

  • 1 large onion (diced)
  • 1 large russet potato (peeled and diced)
  • 3 skinless boneless chicken breasts (diced)
  • 1 can cream of celery soup (10.5 oz)
  • 1 can cream of chicken soup (10.5 oz)
  • 1 cup low sodium chicken broth
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon poultry seasoning
  • black pepper (to taste)
  • 3 cups frozen mixed vegetables (defrosted)
  • 8 baked biscuits (homemade or refrigerated)
  1. Add onion, potato and chicken to a 4qt slow cooker.
  2. In a small bowl, combine cream of celery soup, cream of chicken soup, broth and seasonings. Stir into chicken mixture and cook on high 4 hours or low 7 hours.
  3. Add mixed vegetables and cook 1 hour more.
  4. Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container.

  5. Stir pot pie mixture, spoon into bowls and top with biscuits.

Favorite Crockpot Recipes

Crockpot chicken pot pie being ladled out of the crockpot.
A crockpot full of chicken pot pie filling.
Top image - a crockpot fill of chicken pot pie filling. Bottom image - a serving of crock pot chicken pot pie with a biscuits on top.

Tender & Juicy Split Chicken Breasts

This Roasted Chicken Breast recipe is going to make you look like a star in the kitchen! Split Chicken Breasts are juicy and tender on the inside, with a delicious crispy, herb-crusted skin on the outside, roasted chicken never tasted so good.

I love oven baked chicken breasts because they’re quick and easy but baking with the bone in and skin on adds extra flavor and keeps the chicken incredibly juicy!

Close up of oven roasted split chicken breasts on a wood board.

What Is a Split Chicken Breast?

Boneless breasts are great for recipes like chicken piccata or chicken marsala. But for super juicy roast chicken, use split chicken breasts!

It may sound like a fancy cut of meat, but a split chicken breast is a chicken breast with a bone and skin.

Why it’s called a “split” chicken breast? That’s because a whole chicken breast, (a large, heart-shaped cut of meat) technically includes both sides of the chicken and in this case, it’s split in two.

How To Prepare Split Chicken Breasts

These are the easiest and one of the most rewarding baked chicken meals to serve. And if there are leftovers, you’ll be lucky, because it’s great to add to chicken casseroles or to make chicken salad sandwiches the next day!

  1. Preheat oven and brush split breast with the olive oil. I use a basting brush.
  2. Sprinkle seasonings liberally (use recipe below or use your own seasoning mix).
  3. Bake until golden brown crispy and delicious!

Left image - split chicken breast spices in a bowl. Right image - raw chicken topped with seasoning on a baking pan.

How Long To Cook Split Chicken Breasts

It takes a little longer to cook chicken with the bone in. Dinner will be on the table in 40 to 50 minutes, depending on the size and thickness of the chicken breasts.

The best way to be sure it’s done is to insert a meat thermometer into the thickest part of the meat and be sure it reads at least 165°F. Or, use a thin small knife to cut into one breast, to make sure there is no pink left inside.

What To Serve With Split Chicken Breasts

It’s so easy to turn this into a one-pot meal. Just place the potatoes and other vegetables you’ve prepared right in with the roasted chicken and cook them together. Be sure to adjust the cooking time up, depending on how many vegetables are cooking alongside the meat.

No matter what you choose to serve with this split chicken breast recipe, you won’t be disappointed because this is one meal that is scrumptious every single time you make it. It’s just one of those things that literally “always turns out.”

Close up of sliced baked split chicken breasts.

Chicken for Dinner

Split Chicken Breast Recipe

Juicy and tender on the inside, with a delicious crispy, herb-crusted skin on the outside!

  • 2 tablespoons olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • salt & pepper to taste
  • 4 split chicken breasts ((bone-in, skin on))
  1. Preheat oven to 425°F.
  2. Brush chicken with olive oil and season well with seasonings.
  3. Place chicken in a shallow roasting pan and cook 40-50 minutes or until chicken reaches 165°F.

  4. Garnish with parsley if desired.

Any seasoning can be added to the chicken breasts before cooking.
Line the dish with diced vegetables or potatoes for a complete meal in one dish.

Top photo - Baked split chicken breasts on a baking pan. Bottom photo - raw chicken topped with seasoning on a baking pan.
Left photo shows baked split chicken breasts on a baking pan. Top right photo shows raw chicken topped with seasoning on a baking pan. Bottom right shows a bowl of seasonings for the chicken.
Top photo - Close up of sliced baked split chicken breasts. Bottom photo - raw chicken topped with seasoning on a baking pan.

How to Make the Best Quiche

Creamy and custard-like with a thick filling, The Best Quiche starts with the most basic recipe and has endless options for adding meat, vegetables, and herbs. This delicious recipe is a staple and perfect for breakfast, lunch, or dinner.

Try this delicious Ham and Cheese Quiche or this Easy Ham and Broccoli Quiche for additional options.

quiche with slices cut out in white pie dish

The Best Quiche

With a creamy custard-like filling filled with the most delicious ingredient combinations quiche has always been one of my favorite recipes to make. The flavor combinations are endless and this dish makes a perfect meal for any time of day. Personally, I love making one for lunch and dividing it up in meal prep containers for the week.

quiche slice on white plate

How to Make Quiche?

  1. Prepare Pie Crust – you can use a store-bought pie crust or you can prepare your own using this Creamy and custard-like with a thick filling, The Best Quiche starts with the most basic recipe and has endless options for adding meat, vegetables, and herbs. This delicious recipe is a staple and perfect for breakfast, lunch, or dinner. recipe.
  2. Prepare Additional Ingredients – if you’re using meat make sure to brown it in a skillet using oil or if using vegetables saute them in oil before mixing into the filling.
  3. Whisk Egg Mixture – in a large bowl combine the eggs, cream, milk, and any additional seasonings or herbs.
  4. Bake – pour the egg mixture into the pie crust and bake for about 45 to 55 minutes or until the center is set.

ingrdients for baking

Quiche Recipe Ingredients

  1. Pie Crust: Use a homemade pie crust to achieve a homemade quiche full of flavor, however, a store-bought version will work too.
  2. Eggs: The eggs are the base of the recipe that holds it all together and adds to the custard-like taste.
  3. Heavy Cream: The heavy cream creates a thick filling that adds creaminess to the dish and balances the milk out.
  4. Milk: To create and quiche that is slightly dense, but still fluffy use some heavy cream and some milk. I prefer using whole milk versus a lighter skim version.
  5. Herbs and Seasoning: The most basic quiche can have only salt and pepper if you desire, however, adding fresh herbs and spices will elevate the flavor and make it richer in taste.

What to Add-in:

  • Cheese: cheddar, mozzarella, feta, gouda, or any kind of cheese blend makes for an extra creamy and cheesy quiche.
  • Vegetables: diced onion, chopped peppers, zucchini, spinach, mushrooms, asparagus, leeks, are all great add-ins. Make sure to saute the vegetables in oil first before stirring into the filling mixture.
  • Meat: crumbled bacon, diced ham, ground sausage are all delicious options. Cook them first before adding them into the filling.

Additional Recipes:

You can get creative with your ingredient combinations from making a vegetable quiche, to a meat-lovers version. Below are some popular options

  • Mushroom, Onion, Swiss Cheese and Mozzarella
  • Ham, Cheddar Cheese, and Chives
  • Red Bell Pepper, Onion, Mozzarella Cheese, and Broccoli

quiche in white pie dish

Can the Crust Be Store-Bought?

Yes. You can easily use a store-bought crust for your quiche however, homemade is always best and this Perfect Pie Crust is easy to make.

How to Make it Crustless

To make a crustless quiche you can easily slice some potatoes very thin to line the bottom of your pie dish or you can just pour your ingredients into a well-greased dish.

The Best Quiche

Creamy and custard-like with a thick filling, The Best Quiche starts with the most basic recipe and has endless options for adding meat, vegetables, and herbs. This delicious recipe is a staple and perfect for breakfast, lunch, or dinner.

  • 1 Pie Crust (homemade or store-bought)
  • 6 large Eggs
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 1½ teaspoons Salt
  • 1 teaspoon Ground Pepper
  1. Preheat the oven to 350℉.

  2. Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.

  3. Whisk the eggs, heavy cream, milk, salt and pepper together in a large bowl.

  4. (If adding any meats or vegetables make sure to brown or saute them in a skillet before adding them to the egg mixture).

  5. Pour the egg mixture into the pie crust and bake for 45 to 55 minutes until the center is set. If the crust edges begin to brown use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.

For a delicious and easy version try this perfect pie crust recipe.

Walnut Crusted Maple Salmon

Walnut Crusted Maple Salmon is a savory salmon dish that is coated in a sweet maple syrup, delicious Dijon mustard coated with a thick walnut crust all baked to perfection. Baked in under 30 minutes!

Salmon is one of my favorite quick and easy dishes! If you love Salmon try this Honey Garlic Dijon Broiled Salmon (15 minutes!), Awesome Grilled Salmon with Avocado Salsa or Insanely Good Creamy Tuscan Garlic Salmon.

Walnut crusted maple salmon cut into sections

Walnut Crusted Maple Salmon

Fisher nuts are fresh right out of their shells, are preservative free, non-GMO and gluten free.

Pecans and Walnuts are the perfect addition to any holiday dish. They help bring new flavor and texture to dishes

Fisher nuts are now available on Amazon! Use this shop link now: http://bit.ly/FisherChefsNaturals

This Walnut Crusted Maple Salmon is to die for!

You will love all the blends of flavoring and that soft subtle crunch you will get from the baked walnut crust.

Impress your family and friends with this walnut crusted maple salmon.

It is simple to make with easy ingredients and a delicious recipe that comes together quickly!

I love using Fisher nuts brand! You are guaranteed the freshest ingredients with the freshest taste.

You can’t go wrong using their nut products.

Adding this walnut curst to this maple salmon base I knew I was going to have one AMAZING dish that everyone will love.

My family could not get enough of this Walnut Crusted Maple Salmon recipe.

This is a light and tasty salmon dish that is more than filling and leaves you wanting more.

fisher walnuts in a bag and salmon with marinated sauce mixture.

All about Walnuts

Walnuts are a flavorful nut that tastes so good in several different dishes, desserts and salads.

Did you know that walnuts are the oldest known tree food? Or that they’re the most common nut used in American home-cooked recipes and restaurant dishes.

These are popular in a lot of my dishes as well. I love to add walnuts whenever I can.

Since walnuts were never commercially produced in England, people believe the name “English walnuts” originated from this historical trading.

In the late 1700s, some Franciscan fathers from Mexico and Spain brought walnut trees to California, which now produces 70% of the world’s walnuts.

Nuts are more than a delicious source of protein, good fats, and important vitamins and minerals, making them a great go-to snack or recipe addition.

Learn more about what each unique and tasty nut can bring to your table!

These are a great source of nutrients and taste good when adding them to any dish.

  • An excellent source of alpha-linolenic acid or ALA (a plant based omega-3 fatty acid). Contains 880mg of ALA per one-ounce serving, which is 55% of the 1.6g Daily Value for ALA.
  • An ounce of walnuts is an excellent source of copper and manganese, and a good source of magnesium
  • Walnut fat contains mostly monounsaturated and polyunsaturated fats

A salmon being basted with the marinated sauce.

What you need to make walnut crusted maple salmon

This simple Walnut Crusted Maple Salmon recipe is perfect for a quick meal as a family or an easy lunch dish with your friends.

It is so simple to make and only has a handful of ingredients.

These ingredients are on hand and in your pantry fingertips away from making this delicious Walnut Crusted Maple Salmon recipe.

These flavors all blend together making a savory and sweet dinner dish that is AMAZING and delicious!

Salmon is one of my favorites and always has a light and tasty feel for me.

Adding maple syrup to this salmon make the salmon sugar and sweet.

A savory dijon mustard knows just how to blend well with the maple syrup making the walnuts stick perfectly in their place.

This tried and true recipe is sure to please and impress any guest around your dinner table.

  • Salmon: this is a 2 pound salmon. Thick and long piece of salmon.
  • Salt and pepper: for seasoning.
  • Maple syrup: added sweetness and
  • Dijon mustard: a subtle mustard with loads of flavor.
  • Fisher Nuts Walnuts: crunchy, thick texture that bakes up nicely.

Walnut crusted maple salmon having fisher walnuts sprinkled over top.

How to make walnut crusted maple salmon

This Walnut Crusted Maple Salmon recipe is simple to make and one of my favorite meals.

It comes together so quickly and bakes in less than 20 minutes.

My family loves how tasty this salmon is and with the added walnuts it gives it the perfect touch.

You can’t go wrong with simple ingredients for such a delicious salmon recipe.

I like to start out with a fresh salmon from our local grocery store.

Maple syrup and dijon mustard is a MUST in our house.

There are so many great recipes that contribute to these ingredients especially when mixed together.

Next, the walnut crusted shell on the salmon is ideally the BEST part of the whole salmon.

This salmon recipe will not be complete without it.

As your salmon is baking, it is becoming light and juicy incased I the walnut crust that holds its form and adds a crunchy texture.

This combination is a match made in heaven!

SO much flavor and SO much goodness in this Walnut crusted Maple Salmon dish!

  • Perpare baking sheet: Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Lay the salmon skin side down and salt and pepper.
  • Whisk together: In a small bowl whisk maple syrup and dijon. Spread evenly on top of the salmon.
  • Add walnuts and bake: Press the walnuts onto the top of the salmon. Bake for 15-20 minutes or until the salmon is lightly browned and flakes easily.

How do you know when salmon is done cooking?

Salmon is one of the easiest meats to cook.

It comes together quickly and easily with this walnut crusted maple salmon recipe.

Once you start to notice there is little juice around the salmon, that entails that the salmon is being cooked through.

Cook the salmon further only to get the degree of doneness that you desire.

Using a meat thermometer to measure the internal temperature can help during this process when cooking this walnut crusted maple salmon recipe.

When flakes separate easily but the salmon is translucent, its rare but edible. My favorite part!

Try not to overcook your salmon as it can become dry and tough to enjoy.

Keep in mind a thicker piece of salmon will take longer to bake compared to a thinner piece of salmon.

The FDA recommends an internal temperature of 145 degrees Fahrenheit to be enjoyed.

A 2 to 3 pound salmon filet will cook at:

  • 425 degrees Fahrenheit 7 to 10 minutes
  • 400 degrees Fahrenheit 12 to 15 minutes
  • 375 degrees Fahrenheit 16 to 20 minutes
  • 350 degrees Fahrenheit 21 to 24 minutes

Walnut crusted maple salmon on a sheet pan and ready to bake.

What are the best sides that pair well with salmon?

Greens always seems to brighten up a plate of salmon.

I love a mixture of vegetable on my plate next to meat.

These vegetable, side salad, rice or even a side of bread complete this Walnut Crusted Maple Salmon.

Any of these side dishes will pairs well and adds so much more to this meal making it complete.

For a lighter side, this Walnut Crusted Maple Salmon has all the nutrients and tastiness you need.

Enjoying it as is, words just as great!

Tips for making walnut crusted maple salmon

These simple tips are just what you need to make the perfect walnut crusted maple salmon.

This is just what you need to make your walnut crusted maple salmon recipe.

These tips will help you simplify and make your salmon even better.

Cooking salmon in the oven is the easiest way to have a fancy dinner with minimal effort!

Your salmon will be baked to perfection in minutes and leaving you with one of the best salmon recipes ever!

Just know that it won’t last long and it is a 5 star rating salmon that will impress all of your family.

  • How to know your salmon is cooked: The meat is cooked with the fat liquifies and runs out. Cook the salmon further only to get the degree of doneness that you desire. When flakes separate easily but the meat is translucent, its rare but edible.
  • Bake or broil: This is a toss up. I do love baking my salmon and love having that tender juiciness. Broiling a salmon brings out its natural oiliness. Also, it creates a great glaze on the crust.
  • Aluminum foil: this is a MUST to keep in all the juices and teriyaki sauce will soak in the salmon as it is baking. Plus an easier clean up for you!
  • Different types of fish: I recommend using fresh salmon but this sauce will work well on other types of fish such as swordfish, halibut, cod and trout.

Walnut crusted maple salmon baked

Storing Walnut Crusted Maple Salmon

I have a hard time storing this walnut crusted maple salmon because it is SO good and I just keep piecing it and enjoying bite after bite.

Lately, I have been making this into a meal plan and preparing it ahead of time then portioning it out throughout the week.

Walnut crusted maple salmon has become my favorite lunch time meal.

It is filled with SO much flavor and has a sweet, tender and flaky inside with a crunchy and outside with the added walnut crust.

This tried and true favorite walnut crusted maple salmon is one of my favorite salmon dishes.

I am not sure I can make a better salmon dish, even if I tried!

  • Making ahead: really the only thing you need for this recipe is the sauce and the salmon. You can make the sauce ahead of time and when ready warm up to drizzle over top of your salmon before baking it.
  • Refrigerating: when you have baked your salmon, let cool completely and add to an airtight container. Let rest in your refrigerator for 5 to 7 days.
  • Freezing: let your salmon cool completely before storing it in the freezer. Add it to a ziplock bag and remove all the air out of it. Then, place in the freezer for 1 month. When ready to reheat, you can thaw for 24 hours in the refrigerator or cook at 425 degrees Fahrenheit for 8 to 10 minutes or until it is warmed up.
  • Warming up: I prefer the oven to reheat my items but for meal planning the microwave is quicker and less hassle. Simply microwave for 1 to 2 minutes at a time not over heating it.

Walnut crusted maple salmon cut into sections and being separated.

More Fisher Nut Recipes

Walnut crusted maple salmon on a plate with a side salad.

Walnut Crusted Maple Salmon

Walnut Crusted Maple Salmon is a savory salmon dish that is coated in a sweet maple syrup, delicious Dijon mustard coated with a thick walnut crust all baked to perfection. Baked in under 30 minutes!

  • 2 pounds salmon
  • salt and pepper
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Dijon Mustard
  • 1 cup Fisher Nuts Walnuts (chopped)
  1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Lay the salmon skin side down and salt and pepper.
  2. In a small bowl whisk maple syrup and dijon. Spread evenly on top of the salmon.
  3. Press the walnuts onto the top of the salmon. Bake for 15-20 minutes or until the salmon is lightly browned and flakes easily.

 

Walnut crusted maple salmon on a plate with a side salad.