Homemade Ham and Potato Soup (Easy)

What could be more comforting than a bowl of homemade Ham and Potato Soup? Tender potatoes and chunks of ham in a rich creamy broth.

I think the best recipes are usually the easy ones with simple ingredients and lots of flavor!

A bowl of creamy ham and potato soup garnished with parsley.

Every time I make a baked ham, I look forward to leftover ham recipes! I use every bit of it including the bone for a ham bone soup and everything from ham casserole to… you guessed it, this ham and potato soup!

Ingredients and Variations

This recipe is simple but sometimes it’s great to be able to use what you have on hand.

Potatoes

    • You can use some (or all) sweet potatoes in this recipe.
    • With a potato masher, mash the potatoes a bit to thicken the soup, don’t worry about the ham chunks.
    • Don’t mash too much, you want to have some potato and veggie chunks for texture!

Ham

    • Leftover ham works well or you can purchase a single ham steak at the grocery store and cube it.
    • Smoked sausage or even ground sausage are great substitutes in this recipe.
    • To use bacon, fry a few slices of bacon and remove from the pot. Leave the bacon fat in place of butter to cook the veggies. Add crispy bacon to the top of the soup when serving.

Broth

    • I use chicken broth because I prefer the flavor. Veggie broth or ham broth can be substituted.
    • I use light cream, you can swap it out for evaporated milk or even regular milk. If using regular milk, simmer it with the broth when cooking the potatoes and thicken it as directed below.
    • Add the sour cream last, simmering can cause it to change texture so stir in at the end until heated through.
    • Cheese can be added. Stir in a cup or so of your favorite just before serving. (Don’t boil the cheese, it can curdle or become grainy.

Ingredients for ham and potato soup in a pot

How To Make Ham and Potato Soup

I often make a crock pot potato soup which simmers all day however this version is quick to prepare for a weeknight meal.

    1. Saute onions until tender.
    2. Add remaining ingredients, except dairy (per recipe below). Simmer until potatoes are cooked
    3. Mash a few of the potatoes, add cream and simmer a few minutes more. Stir in sour cream and serve.

Two images showing ham and potato soup ingredients in the stock pot before and after adding cream.

Soup Consistency

For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup to reach desired thickness.

For a thinner soup, add additional chicken broth.

Can You Freeze Ham and Potato Soup?

Ham and Potato Soup should keep in the fridge for 3 to 5 days. The completed soup with the dairy shouldn’t be frozen as dairy doesn’t freeze well.

  • Freezing can be done, simply remove a portion of the soup before adding the dairy. Stir in the cream and sour cream before serving. Note that the potatoes can change texture slightly when frozen/defrosted.
  • Reheat it on the stovetop without letting it boil and top with your favorite garnishes for a delectable lunch!

My Favorite Potato Soup Toppings

There are so many options when it comes to dressing this soup up and making it really special.

  • Try chopped chives or green onions and a dollop of sour cream….yum!
  • Try adding some bacon crumbles and caramelized onions (or french fried onions)!
  • Homemade croutons or crostini with shredded cheese on top…so delicious!
  • Hot sauce or chili flakes always make things interesting!

Any way you choose to serve it, this soup-er recipe is sure to please! ;) Bon Appetit!

Potato Soup Variations

Ham and Potato Soup

Delicious and easy soup with diced ham and chunks of tender potatoes and veggies!

  • 3 tablespoons butter
  • 1 medium onion (diced)
  • 4 cups potatoes (diced)
  • 1 large carrot (chopped)
  • 1 stalk celery (sliced)
  • 2 cloves garlic (minced)
  • 2 cups ham (diced)
  • 2 teaspoons parsley
  • 1/2 teaspoon thyme leaves
  • pepper to taste
  • 3 cups chicken broth
  • 1 1/3 cups light cream (or half and half)
  • 1/2 cup sour cream
  • salt & pepper to taste
  1. Cook onion in olive oil in a soup pot until tender, about 5 minutes.
  2. Add remaining ingredients except sour cream and cream. Bring to a boil, reduce heat and simmer 20 minutes or until potatoes are tender.

  3. Using a potato masher, mash some of the potatoes in the pot add cream and simmer an additional 5 minutes. Stir in sour cream and serve warm.

Evaporated milk can be substituted for the cream.
Cheese can be added along with the sour cream. Remove from the heat and stir in until melted.

For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup while whisking to reach desired thickness.

For a thinner soup, add additional chicken broth.

A bowl of creamy ham and potato soup.
a bowl of creamy ham and potato soup.
Close up of two servings of ham and potato soup.

Easy to Make Falafel Recipe

This Homemade Falafel recipe is loaded with herbs and lots of flavor! It is so easy to make with a can of chickpeas, some seasonings and a food processor.

Falafel makes for a great wrap between pita bread or as a salad topper!

A plate of falafel patties with tomatoes and dip

What is Falafel?

Falafel is made from ground chickpeas (aka garbanzo beans) or fava beans, lots of fresh herbs, spices, onions all ground up to make a dough.

The dough is then formed into patties and pan fried (or you can make them into balls and deep fry it).

It is commonly found at food trucks, food carts, and even some Shawarma and Middle Eastern restaurants in your neighborhood.

Ingredients for falafels in a food processor.

How to Make Falafel

To make homemade falafels:

  1. Drain and rinse a can of chickpeas. Add them to a food processor with remaining ingredients.
  2. Process the mixture until smooth but still coarse enough to shape into small patties, about 1 1/2″.
  3. Pan fry with a little vegetable oil until browned on both sides and fully cooked on the inside.

Let them drain on paper towels and serve warm.

Blending falafel ingredients in a food processor and forming patties

How to Serve Falafel

This is the easy part! Falafel is so good in a sandwich, a wrap or on its own. Make a sandwich or wrap with shredded lettuce, mayo (or a spicy mayo!), tomatoes, sliced cucumbers, tucked into pita bread. Top with hummus, tahini sauce, or tzatziki.

A lemon tahini sauce is traditional, but falafel tastes so good, it can be paired with any kind of sauce! Try placing a couple of balls of falafel or a patty of falafel over a bed of lettuce with dressing for a healthy, meat-free lunch!

Falafel is great with a side of marinated olives, some hummus for dipping or a bright, crunchy salad!

Two falafels on a bed of lettuce in a pita, topped with tomatoes, onions, and cucumbers.

More Delicious Mediterranean Recipes

Herbed Falafels

This recipe uses fresh ingredients to create delicious homemade falafels!

  • 1 can chickpeas ((15 ounces) drained & rinsed)
  • 1/2 small red onion (peeled & quartered)
  • 4 cloves garlic (peeled)
  • 1/3 cup fresh flat leaf parsley (packed)
  • 1/3 cup fresh cilantro (packed)
  • 1/4 all purpose flour
  • 1 lemon
  • 1 teaspoon baking powder
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt (and pepper to taste)
  • 1/4 cup vegetable oil
  1. Zest and juice the lemon. In a large food processor add chickpeas, red onion, garlic, parsley, cilantro, flour, mint, 1 tablespoon lemon juice, 1 teaspoon lemon zest, chili powder, baking powder, cumin, salt, and pepper.

  2. Pulse until the mixture is coarse but not mushy. Scoop out 2 tablespoon round balls and slightly flatten to form patties. If the mixture will not hold together stir in a little more flour.

  3. Add vegetable oil to a large 12-inch skillet and set over medium-high heat.

  4. When the oil is hot add the falafel patties to the oil and cook until golden brown, flip the falafel and cook until the other side is golden brown.
  5. Remove from the oil and place onto a paper towel lined plate. Continue cooking until all your patties have been made.

  6. If you run out of oil add a little more vegetable oil to the pan and finish making your falafel patties.

This can be made with just parsley if you do not have cilantro. If I have fresh mint, I add a few leaves of mint into the mixture too.

Falafels can also be formed into balls and deep fried.

Serve with Tahini Sauce:

  • 1/2 cup tahini
  • 1 clove garlic, minced
  • 3 tablespoons olive oil
  • 1/2 lemon, squeezed (about 2 tablespoons)
  • salt to taste

Whisk all ingredients in a small bowl. Add water as needed to reach desired consistency.

Top photo - Two falafels on a bed of lettuce in a pita, topped with tomatoes, onions, and cucumbers. Bottom photo - Ingredients for falafels in a food processor.
Two falafels on a bed of lettuce in a pita, topped with tomatoes, onions, and cucumbers.
Top photo - Falafel patties on a bed of lettuce in a pita, topped with tomatoes, red lettuce, and cucumbers. Bottom photo - falafels fried in a pan.

Mixed Baby Greens with Pomegranate, Gorgonzola and Pecans

The beautiful, delicious, fall or winter salad is made with mixed baby greens, pomegranate, Gorgonzola and pecans with a pomegranate vinaigrette.

This beautiful, delicious fall or winter salad is made with mixed baby greens, pomegranate, gorgonzola and pecans with a pomegranate vinaigrette.
Salad with Pomegranates and Pecans

I love adding pomegranates to my salads, they are  juicy with a slight pop when you bite into them! I usually bring this salad to potlucks or parties because it’s so colorful and easy to whip up, and I always get compliments! A simple yet elegant fall or winter salad, perfect to serve as a first course for the holidays, or a simple side dish or lunch.

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Easy Cheesy Jalapeño Mac and Cheese Bites

Jalapeño Mac and Cheese Bites  are a party favorite and so easy to make! These mac and cheese bites are deliciously cheesy with a little spice from jalapenos. We top them with a bacon bread crumb mixture and bake until golden.

This fun take on a traditional Jalapeno Popper Dip is a party favorite everyone will love!

Close up of jalapeno mac & cheese bites.

I’m so excited to partner with Bob Evans to bring you this fun game day snack!

Mac and cheese is the perfect comfort food, paired with spicy jalapeños, crispy bacon, and served in bite-size portions it is hard to resist. It’s perfect for a party, a potluck and of course game day! Bob Evans Macaroni and Cheese makes this snack a breeze to make and because it’s made with real cheddar cheese it’s packed with great flavor!

Overview of Mac and Cheese bites ingredients.

How to Make Mac and Cheese Bites

This recipe is fun and easy to put together, you’ll wonder why you didn’t discover it before!

  1. Mix together shredded cheese, flour and bread crumbs (per recipe below).
  2. Stir in the macaroni, cheese, and jalapeños (more or less – depends on how spicy you like it)! Add the eggs and mix well.

Two images showing the steps to prepare jalapeno mac and cheese bites.

  1. Spoon mixture into prepared pan. Combine bacon bits, melted butter, and the rest of the bread crumbs in a bowl and sprinkle over the mac and cheese bites.
  2. Bake until the tops are golden brown and serve warm!

Two images showing the mac and cheese bites prepared in a mini muffin tin before and after being baked.

These tasty, mini-cheesy treats are made with bacon bits for a more savory, crunchy flavor, or maybe add some chopped up ham or broccoli for extra color and flavor! 

What to Serve with Mac and Cheese Bites?

Jalapeño mac and cheese bites can be a meal on their own and make for a great snack. Serve them with a side of celery and carrot sticks with some ranch dressing for a perfect game-day spread.

For game-day try making a whole appetizer spread serving alongside crispy baked onion rings, bacon wrapped jalapeno poppers, and some delicious gooey cheese sticks.

Can You Freeze Them?

You sure can! Jalapeño mac and cheese bites are great to make in batches and freeze for a quick snack.

  • Freeze by placing in a zippered bag with the date on it and placing in the freezer.
  • Thaw this appetizer in the microwave or let them thaw on their own in the refrigerator.
  • Reheat by covering them with foil and baking in the oven at 350°F for about 20 minutes. This will make the breadcrumb topping crispy again, unlike the microwave. Add some breadcrumbs mixed with butter before baking and they will be good as new in minutes!

Jalapeno Mac and Cheese Bites

These easy spicy bite size appetizers are always a hit!

  • 1 cup sharp cheddar cheese (shredded)
  • 2 eggs
  • 1/2 cup jalapenos (drained and chopped)
  • 1 package Bob Evans Mac and Cheese
  • 1 cup Panko bread crumbs (divided)
  • 1/4 cup flour
  • 3 tablespoons butter (melted)
  • 2 tablespoons bacon bits (optional)
  1. Preheat oven to 375°F.
  2. Combine cheddar, flour, and 1/2 cup bread crumbs in a medium bowl.

  3. Gently stir in macaroni and jalapenos. Add eggs and fold until combined.

  4. Spoon into greased mini muffin tins.
  5. In a small bowl, combine remaining bread crumbs, melted butter, and bacon bits. Sprinkle over bites.
  6. Bake 18-20 minutes or until heated through. Serve warm.

More Mac & Cheese Fun

Close up of jalapeno mac and cheese bites.
Close up of jalapeno mac and cheese bites.
Top image - jalapeno mac and cheese bites. Bottom image - jalapeno mac and cheese bites topped with jalapenos.

Easy Beer Cheese Dip

Beer Cheese Dip is an easy cheesy appetizer that is perfect for game day or when hosting friends. 

A combination of your favorite beer, a variety of cheeses, and delicious seasonings this recipe is a welcome addition to any appetizer spread! Serve with pretzel bites, tortilla chips or even veggies!

dipping soft pretzel bites into beer cheese dip

Best Beer for Cheese Dip

What kind of beer do you like best? Then that is the beer you should use!

  • Dark Beers like stouts, and malts will produce deep and bitter flavor.
  • Light Beers like ales and IPA’s will give a lighter kind of flavor (this is my personal preference).
  • Non-Alcoholic beers work just fine in this recipe too!

Consider what you are serving with the dip and choose the flavor from there! The darker beers are best with pretzels, pretzel sticks, tortilla chips, and bread. For the lighter-flavored version, use carrot sticks, broccoli and cauliflower florets or zucchini rounds.

Cheeses for This Dip

I use a combination of sharp cheddar, gruyere and mozzarella. The cheddar/gruyere add flavor while the mozzarella adds a creamy texture.

Any cheese will do but keep in mind a milder cheese will have a milder flavor (and won’t pair well with a really bold dark beer).

Ingredients for beer cheese dip in a saucepan

How to Make Beer Cheese Dip

This cheesy appetizer is as easy as 1, 2, 3 and will probably be enjoyed just as quickly! This starts with a roux (butter and flour mixed) to make a thick sauce.

    1. Melt butter, seasonings, and flour. Cook 1 minute.
    2. Pour in the beer and milk a little at a time whisking after each addition. It will seem thick and almost pasty at first but will smooth out nicely.
    3. Once thick and bubbly, add the cheeses and stir until melted.

Tip: Shred your own cheese from a block. Pre-shredded cheeses have additives that keeps it from sticking in the bag so it may not melt nicely.

Beer cheese dip in a bowl topped with cheddar cheese and surrounded with soft pretzel bites

What to Serve with Beer Cheese Dip

We often make beer cheese dip for pretzels and serve it warm like cheese fondue. Dipper possibilities are endless.

  • Bread: pretzels or pretzel sticks, tortilla chips, chunks of French or sourdough bread, soft breadsticks, and garlic crostini rounds.
  • Veggies: celery sticks, broccoli florets, cauliflower florets, zucchini rounds, bell pepper strips, whole mushrooms, and whole (cooked) baby red potatoes.
  • Fruits: sliced green apples, pears, and grapes.

Or serve this dip alongside other classic appetizer dishes like jalapeno poppers or slow cooker little smokies.

How to Make Ahead

Beer Cheese Dip is super easy to make ahead! All you need to do is cool it and keep it covered in the refrigerator until you’re ready to reheat it!

  • To Reheat: Give it a strong stir, (add a little milk if needed) and heat over low on the stove!

As with most recipes containing a lot of dairy, beer cheese dip does not freeze well.

Feelin’ Cheesy?

Beer Cheese Dip

This easy beer cheese dip is great served hot, warm, or even cold!

  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1 cup milk
  • 2/3 cup beer
  • 2 teaspoons spicy brown mustard
  • 1 cup sharp cheddar (shredded)
  • 1/2 cup mozzarella cheese (shredded)
  • 1/2 cup gruyere ( or swiss cheese, shredded)
  1. Melt butter, flour, onion powder, garlic powder and cayenne pepper over medium heat in a saucepan. Cook 1 minute.

  2. Stir in beer and milk a bit at a time whisking until smooth after each addition. Continue cooking over medium heat until thick and bubbly.

  3. Reduce heat to low, add cheeses and stir just until melted and smooth.

  4. Serve warm with vegetables, tortilla chips or soft pretzels.

Keep warm on a cheese fondue warmer or in a mini crock pot.

A darker beer will have a more bitter beer flavor while a lighter beer will produce a lighter beer flavor. Either will work in this recipe.

Serving size: 3 tablespoons

Top image - a pretzel being dipped into warm beer cheese dip. Bottom image - Warm beer cheese dip being poured into a bowl.
Warm beer cheese dip being poured into a bowl.
Warm beer cheese dip being poured into a bowl.
Top image - a pretzel being dipped into warm beer cheese dip. Bottom image - shredded cheese being stirred into warm beer cheese dip.

Homemade Sloppy Joes (30 Minute Meal)

This old fashioned Sloppy Joe Recipe is a quick and easy family-pleasin’ kind of meal.  Ground beef crumbles in a tangy-sweet sauce piled on toasted buns.

These homemade sloppy joes taste so much better than anything you’d get from a can and it doesn’t take much extra time!

Close up of a Sloppy Joe

A homemade sauce definitely makes the best Sloppy Joes; your family will request them again and again. Serve on toasted buns with home fries, coleslaw, or your favorite sides.

What is a Sloppy Joe?

A Sloppy Joe is a warm sandwich made from browned and crumbled ground beef simmered in a zesty tomato-based sauce and piled on hamburger buns.

True to their name, they are finger-lickingly sloppy, so be sure to serve with plenty of napkins! Or use my tip in the recipe below to cut down on the drips.

Sloppy Joe ingredients in a sauce pan before and after being mixed.

How to Make Sloppy Joes

Very little prepping is needed for this easy weeknight timesaver, which is just one more reason to love this sloppy joe recipe. You can substitute ground turkey, chicken or pork for the beef if you prefer. Some diced bell peppers (or jalapenos for some heat) would bring in an extra layer of flavor and pizzazz.

  1. Brown and crumble the ground beef with onion and garlic.
  2. To Make sloppy joe sauce, simply add the ingredients to the beef and simmer.
  3. Pile on buns and enjoy!

If you want a thicker sauce, just simmer a little bit longer. If you’re serving a crowd, make big back slow cooker sloppy joes and keep them warm so your guests can serve themselves!

Serve Them With…

Unlike hamburgers, this hearty sandwich doesn’t need any condiments. The yummy full-bodied sauce takes care of all that. Instead of hamburger buns, you could serve them on brioche rolls or toasted English muffins.

To round out the meal, serve Sloppy Joes with creamy potato salad, coleslaw or oven fries. Then sit back and watch as those Sloppy Joes disappear fast!

Sloppy joes on a plate with coleslaw

Leftover Sloppy Joe Meat?

It both freezes and reheats well to make more sandwiches.

You can also:

There is no end to what can be made with leftovers so don’t be afraid to double up this recipe!

Easy Ground Beef Meals

Sloppy Joes

Perfect when you’re looking for a quick and tasty supper.

  • 1 lb ground beef
  • 1/2 onion (finely diced)
  • 2 cloves garlic (minced)
  • 1/2 cup tomato sauce
  • 1/4 cup ketchup
  • 3 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon mustard
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  1. Brown ground beef and onions in a large skillet until no pink remains. Drain any fat.
  2. Stir in remaining sauce ingredients and bring to a boil. Reduce heat and simmer 15 minutes uncovered or until sauce is thick.
  3. Spoon meat mixture over sesame seed hamburger buns and serve.

Recipe can easily be doubled or tripled.
Option: Add 1/2 green or red bell pepper, finely diced along with the sauce mixture.

To make sloppy joes tidy, purchase whole rolls. Instead of cutting rolls in half, use your finger to create a cavity in the roll and fill with sloppy joe mixture.

To freeze, cool completely and place in a freezer bag. Keeps frozen up to 3 months.

Sloppy Joe served on a white plate.
Sloppy Joe served on a white plate.
Top image - sloppy joe served on a white plate. Bottom image - sloppy joe ingredients in a frying pan.

French Onion Soup

French onion soup is one of my favorite soups, we order it all the time at our neighborhood restaurant but it’s just as easy to make from scratch and so much lighter.

French Onion Soup
French Onion Soup

French onion soup is one of my favorite soups, it’s comforting and filling, perfect for lunch or dinner as a main with a salad, or serve it as a first course. Making it from scratch is great for weekend cooking, leftover broth can be reheated for the week.

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Crispy Baked Potato Wedges {with Parmesan!}

Potato Wedges are the best side dish to hit the dinner table!  They are tossed in the perfect blend of seasonings, parmesan, and olive oil before being oven-roasted. 

These wedges are a great side dish but they’re also perfect to put out as a snack on game day!

Close up of crispy baked potato wedges on a baking tray with a dish of ketchup.

The Best Potatoes to Use

Just like when making french fries, my potato of choice is russet potatoes. Look for quality russet potatoes that are fairly small and uniform in size for uniform cooking.

These wedges also work with red or yellow skinned potatoes, the texture will be a bit creamier and more similar to a roasted potato.

Russet potatoes being cut in to wedges on a cutting board.

How to Make Potato Wedges

Homemade roasted potatoes get that crunchy dark coating on the edges that makes them super crunchy and perfect for dipping!

  1. Prep potatoes and cut into wedges (per recipe below).
  2. Toss with seasoning and parmesan and place on a parchment lined baking sheet.
  3. Bake until tender and serve hot!

Try making them with your own rubs or seasoning blends for a custom side perfect for any meal!

Potato wedges being topped with olive oil, seasonings, and parmesan cheese.

How to Make Them Crispy

    • Soak Soak the potatoes in cold water for at least 30 minutes (or up to a few hours). This removes a lot of starch from the outside (you’ll see it in the bottom of the bowl as you remove them).
    • Dry Once soaked, dry the potatoes well. Any water left will steam them instead of crisp them.
    • Oil Be generous with the oil, it helps them crisp.
    • Heat A high heat helps crisp the outside just like when making roasted vegetables. You can also broil for a few minutes (without parchment paper) if desired.

Two images showing potato wedges on a baking tray before and after being roasted.

What to Serve with Potato Wedges

Potatoes are the perfect vehicle for ANY kind of sauce or dip! Here is a list of ideas to inspire you!

As for main dishes that make potato wedges a perfect side, here are a few favorites!

Or really anything you’re craving! they are such a versatile side dish that goes great with anything.

How to Reheat Potato Wedges

Potato wedges are super easy to reheat! Place them in a non stick pan with a touch of oil over medium low heat and cover. Stir occasionally until heated through. You can also microwave them but they won’t be as crispy!

Crispy Potato Side Dishes

Crispy Baked Potato Wedges

Best appetizer or side dish for any meal, including breakfast!

  • 4 small russet potatoes (skin on)
  • 1/4 cup Parmesan cheese (grated)
  • 3 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon parsley
  • 1/2 teaspoon seasoned salt
  1. Preheat oven to 425°F.
  2. Wash potatoes and cut into wedges (depending on size, 8-10 wedges each).
  3. If time allows, soak potato wedges in cold water at least 30 minutes. Drain and dry very well with a kitchen towel or paper towels.
  4. Toss potatoes with remaining ingredients until well coated.
  5. Place potatoes, skin side down, on a large baking pan and bake until tender and browned, about 45-50 minutes.

Close up of baked potato wedges on a baking sheet with ketchup.
Crispy potato wedges on a baking sheet with ketchup.
Crispy baked potato wedges on a baking sheet with ketchup.

Chicken Parmesan Meatloaf {Family Favorite}

Nothing says cozy home cooking like Chicken Meatloaf.  Seasoned ground chicken is stuffed with mozzarella cheese and nestled under a crunchy, cheesy topping. 

This meatloaf makes a great dinner and leftovers are perfect tucked in a hamburger bun!

Parmesan chicken meatloaf sliced.

This recipe is a combination of two delicious entrees: chicken parmesan and a tender juicy meatloaf! With a cheesy parmesan core and a juicy ground chicken base it is the best of both worlds!

How To Make Chicken Meatloaf

This is one easy recipe to pull together.  It’s no wonder meatloaf is a favorite of busy families everywhere!

  1. Mix meatloaf ingredients together and place on a prepared baking sheet.
  2. Make an indent down the middle, fill with mozzarella cheese. Top with remaining meatloaf mixture.
  3. Top with marinara sauce and bake. Sprinkle with breadcrumb topping and bake until crisp and delicious.

Allow the loaf to rest for a good 10 minutes to ensure it holds together when slicing (and this helps keep the cheese in the middle in tact. To make the cooking time faster, make chicken parmesan mini meatloaf, using your muffin tins or shaping into patties on a cookie sheet.

Left image - chicken meatloaf ingredients in a glass bowl. Right image - chicken meatloaf being prepared with a parmesan cheese core.

What to Serve With Chicken Meatloaf

Savory chicken parm meatloaf is a major hunger buster, especially because it’s the foundation for a balanced meal of meat, starch, and vegetables.

  • Potatoes – Consider yummy fondant potatoes, garlic mashed potatoes or Dutchess potatoes. Sweet potato casserole would taste amazing with this meaty entrée as well. Such dishes always favor a little sweetness on the side!
  • Sauce – Serve with extra marinara sauce, or a simple béchamel flavored with Italian herbs and parmesan for drizzling over slabs of meatloaf.
  • Vegetables – Roasted vegetables can cook at the same time the chicken meatloaf is baking, and both will be ready to serve at about the same time! Season with Italian herbs to complement similar seasonings in the meatloaf.

Parmesan Chicken meatloaf on a serving platter.

To Make Ahead

For make-ahead convenience, prepare your loaf and refrigerate for no more than a day ahead of time. Or, provided the ground chicken has not been previously frozen, you can freeze, without the topping, for cooking at a later time. It will keep up to four months in the freezer.

Be sure to label it, and thaw it in the refrigerator overnight before cooking. If cooking from frozen, cook time may need to be increased slightly.

Can You Freeze It?

Leftovers can be frozen and will keep up to four months. I like to wrap slices individually in foil and then pack in a freezer bag for easy removal and re-heating. No need to thaw in advance.

Delicious Meatloaf Options

Parmesan Chicken Meatloaf

Easy to prepare with juicy and tender results!

  • 2 tablespoons olive oil
  • 1/3 cup onion (diced finely)
  • 2 cloves garlic (minced)
  • 2 lb ground chicken
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup Parmesan cheese (grated)
  • 2 tablespoons fresh parsley (chopped)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 3 mozzarella cheese strings

Topping

  • 1/2 cup marinara sauce
  • 1 cup mozzarella cheese (shredded)
  • 2 tablespoons panko bread crumbs
  • 1 tablespoon butter (melted)
  • 1 1/2 tablespoons parmesan cheese (grated)
  • 1 tablespoon fresh parsley (chopped)
  1. Preheat oven to 400°F. Line a baking pan with foil and spray with cooking spray.

  2. Cook onion and garlic in olive oil over medium heat until softened. Cool completely.
  3. Mix all meatloaf ingredients in a large bowl just until combined.
  4. Place 2/3 of the mixture on the loaf pan and form into an 8″x4″ square. Make a small indent in the middle and add cheese. Top with remaining meat mixture and form a loaf sealing cheese in.
  5. Top with marinara sauce and bake 45 minutes.
  6. Combine bread crumbs, butter, parmesan cheese and parsley.
  7. Top meatloaf with mozzarella and bread crumb topping. Bake an additional 15-20 minutes or until the center of the loaf reaches 165°F.
  8. Cool 10 minutes before slicing.

Close up of Parmesan Chicken Meatloaf.
Parmesan chicken meatloaf sliced on a serving dish.
Top image - parmesan chicken meatloaf sliced. Bottom image - Close up of parmesan chicken meatloaf.

Skinnytaste Meal Plan (January 20-January 26)

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

Meal Plan

How is the weather where you are this week? It is pretty chilly here!  On this week’s plan we have the Classic Potato Leek Soup but another favorite of mine is the Beef, Tomato and Acini di Pepe Soup. Of course you can check out all my soup recipes and see which one is your favorite! I love to end a cold day with a warm bowl of soup!

WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient.

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (1/20)
B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P)
L: Hummus Avocado Toast  (6B 6G 6P) with an apple (0B 0G 0P)
D: Classic Potato Leek Soup (3B 3G 2P) and Vegan Caesar Salad* (3B 1G 1P) and 2 ounces multigrain baguette (3B
3G 3P)

Totals: Freestyle™ SP 20B 21G 17P, Calories 979**

TUESDAY (1/21)
B: 1 slice whole grain bread (3B 3G 3P), 1 tablespoon peanut butter (3B 3G 3P) and 1 small banana (0B 0G 0P)
L: LEFTOVER Classic Potato Leek Soup (3B 3G 2P) and Vegan Caesar Salad* (3B 1G 1P) and 2 ounces multigrain
baguette (3B 3G 3P)
D: Turkey Taco Chili Soup (0B 5G 0P) with 2 tablespoons cheddar (2B 2G 2P) and 1 ounce avocado (1B 1G 1P)

Totals: Freestyle™ SP 18B 20G 15P, Calories 1,020**

WEDNESDAY (1/22)
B:  Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P)
L: Chicken Waldorf Salad (3B 4G 3P)
D: LEFTOVER Turkey Taco Chili Soup (0B 5G 0P) with 2 tablespoons cheddar (2B 2G 2P) and 1 ounce avocado (1B
1G 1P)

Totals: Freestyle™ SP 11B 20G 11P, Calories 813**

THURSDAY (1/23)
B: 1 slice whole grain bread (3B 3G 3P), 1 tablespoon peanut butter (3B 3G 3P) and 1 small banana (0B 0G 0P)
L: Chicken Waldorf Salad (3B 4G 3P)
D: Air Fryer Chicken Breasts (0B 3G 0P) with Roasted Brussels Sprouts and Butternut Squash (1B 1G 1P)

Totals: Freestyle™ SP 10B 14G 10P, Calories 854**

FRIDAY (1/24)
B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P)
L: Chicken Waldorf Salad (3B 4G 3P)
D: Asian Farro Medley with Salmon (7B 8G 2P)

Totals: Freestyle™ SP 15B 20G 10P, Calories 889**

SATURDAY (1/25)
B: Breakfast BLT (6B 8G 6P) (recipe x 4)
L: Spinach Tortellini en Brodo (6B 6G 6P)
D: DINNER OUT!

Totals: Freestyle™ SP 12B 14G 12P, Calories 516**

SUNDAY (1/26)
B: 4-Ingredient Flourless Banana-Nut Pancakes (4B 6G 3P) (recipe x 4) with 1 tablespoon maple syrup (3B 3G 3P)
L: LEFTOVER Spinach Tortellini en Brodo (6B 6G 6P)
D: Cheese Stuffed Turkey Meatloaf # (7B 8G 7P) with Roasted Asparagus (0B 0G 0P)
Totals: Freestyle™ SP 20B 23G 19P, Calories 916**

*Set aside a serving of salad with dressing on the side for lunch Tues.

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate
your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,
snacks, dessert, wine, etc.
# Freeze any leftover you/your family won’t eat.

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