Black Bean Soup – Budget Friendly!

This Black Bean Soup recipe is a thick and hearty favorite with tons of flavor. Black beans, veggies and broth simmer with our favorite bold seasonings for a delicious and easy soup!

Serve with a dollop of sour cream, a sprinkle of bacon and your favorite fresh herbs or sliced green onions.

Black Bean Soup in a bowl with a pot and bread in the background

Why We Love This Soup

It’s quick to make!

It’s rich and creamy without the addition of heavy cream and full of veggies and fiber while tasting decadent.

Panera Black Bean Soup has always been a favorite and it has recently been discontinued, I have to admit, I prefer this version!

It’s a budget-friendly soup full of veggies, bacon, beans, and spices, and you can garnish with all your favorite toppings!

ingredients to make Black Bean Soup on a sheet


Black beans are the star of this soup! Canned beans make for an extra quick soup but I’ve included directions for dried beans if you’d prefer.

Bell peppers, onions, celery, and tomatoes are simmered with the beans to create a hearty, filling soup. Add mushrooms, zucchini, corn, or spinach, whatever you have on hand!

Chili powder, paprika, and cumin are all simmered with broth until the flavors blend together! Add your own taco seasoning, fajita seasoning, or even cajun seasoning, whatever you prefer!

Blending ingredients in a pot with black beans and vegetables

How to Make Black Bean Soup

This easy recipe will be ready in no time!

  1. Saute the bacon first, (or try making it in the oven) and cook the veggies in the drippings.
  2. Add the rest of the ingredients (per recipe below) and simmer 20 minutes.
  3. Remove bay leaf and blend a portion of the soup to make the texture thick and creamy.

Mix-ins and Toppings

Black bean soup is made even heartier and tastier with some mix-ins and toppings! Put out bowls of tasty add-ins and let everyone make their own black bean soup!

  • Shredded cheddar cheese or crumbled Cotija cheese
  • Tortilla strips or cornbread crumbles
  • Avocado slices and sliced black olives
  • Sliced jalapenos or diced green chiles
  • Salsa and sour cream
  • Guacamole or nacho cheese

Black Bean Soup in a pot with a spoonful in a laddle


  • Drain and rinse canned beans really well to get all the salt & foam off before adding.
  • Blend a portion of the soup leaving some of the beans and veggies for texture.
  • If your soup is too thick, add broth (a little at a time) and adjust your spices accordingly.


  • Leftovers can be stored in an airtight container in the fridge for 3-4 days.
  • To reheat, simmer on the stove or heat in the microwave for 1-2 minutes or until heated through.
  • Black Bean Soup can be frozen. Cool completely, then ladle into a freezer bags and lay flat to freeze (keeps up to 4 months in the freezer).

Hearty Soups to Try

Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below! 

Black Bean Soup in a bowl with a pot and bread in the background

Black Bean Soup

This soup is hearty, flavorful and will warm you from the inside out on a cold day!
Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 329
Author Holly Nilsson


  • 4 slices bacon chopped, or 1 tablespoon butter
  • 1 large onion chopped
  • 1 cup celery chopped
  • 1 ½ cups bell pepper (any color) finely diced
  • 4 garlic cloves minced
  • 14 ounces diced tomatoes with juices
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • 1 jalapeno pepper seeded, finely diced
  • 2 cups chicken broth low sodium
  • 1 bay leaf
  • 2 cans black beans 19 ounces each, drained and rinsed


  • sour cream, green onions, cilantro optional


  • Heat a large saucepan and add bacon. Cook over medium heat until crisp. Remove from the pan and set aside (reserving fat.)
  • Add onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.
  • Stir in remaining ingredients (except bacon) and bring to a boil. Reduce heat, cover, and simmer 20 minutes.
  • Remove bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir to combine and add in bacon.
  • Serve with sour cream, cilantro, and green onions if desired.


To use dried beans, omit canned beans. Place ½ pound beans in large saucepan along with 1 large onion halved and 2 cloves of garlic whole. Cover with water, bring to boil over medium-high heat. Reduce heat to a simmer and cover. Simmer until beans are tender, about 90 minutes. (Add more water if needed).


Calories: 329 | Carbohydrates: 44g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 762mg | Potassium: 1056mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2449IU | Vitamin C: 97mg | Calcium: 112mg | Iron: 5mg
close up of Black Bean Soup in a white bowl
Black Bean Soup in a pot with writing
Black Bean Soup in a bowl with a title
ingredients to make Black Bean Soup and the finished dish in a bowl with a title

Chocolate Zucchini Bread

This healthy Chocolate Zucchini Bread is so rich and moist that no one will ever know there’s zucchini in it. With walnut in every bite!

Chocolate Zucchini Bread on white marble
Chocolate Zucchini Bread

All the zucchini that’s growing in my garden inspired me to try a new zucchini recipe. I have tons of savory zucchini recipes on my site like Baked Zucchini Sticks and Zucchini and Feta Fritters, but I love to bake desserts with it too. For more healthy zucchini dessert recipes, try Flourless Chocolate Zucchini Brownies, Banana Zucchini Cake, and Chocolate Chip Zucchini Bread.


The post Chocolate Zucchini Bread appeared first on Skinnytaste.

Homemade Apple Crumble

This easy recipe for an apple crumble is the best way to bring fresh crisp apples to the table!

In just a few simple steps (with ingredients you likely have on hand already), this delicious dessert will be ready to take to a party, picnic, or potluck.

Baked Apple in a white bowl topped with ice cream

What is a Crumble?

A crumble is fruit mixed with sweetened seasonings like cinnamon, allspice, cloves, sugar and a bit of flour or cornstarch for thickening.


This crumble topping differs from that of an apple crisp or apple cobbler.

  • Apple Cobbler is more of a cake-like or biscuit-like topping depending on the recipe.
  • Apple crisp contains oats and nuts.
  • In our family, apple crumble (as in this recipe) is made with a simple streusel topping made of butter, flour, sugars, and spices.

Apples on a cutting board to make Apple Crumble

Apples for Baking

Granny smith apples tend to hold up well to baking and we love the tart flavor. While any apple will work, some apples can become mushy or almost bake into an applesauce-like consistency.

The best apples for baking are Granny Smith, Honeycrisp or Gala.

Add berries or even pears to your apples for a great twist.

Apple crumble topping in a glass bowl with a pastry blender

How to Make Apple Crumble

Sometimes simple is best when it comes time to make dessert, especially when it takes just 3 steps!

  1. Place toppings in a bowl and cut with a pastry cutter until it begins to stick together as you mix it. Refrigerate while preparing apples.
  2. Toss apples with sugar, flour, and cinnamon in a greased casserole dish.
  3. Sprinkle topping on and bake according to recipe below.

Baked Apple in a white casserole dish on a wood board

Tips for Success

  • No pastry cutter? Just cut with two butter knives in a criss-cross motion across the topping.
  • Use cold butter in this recipe and mix the topping until it starts to stick together and form larger pieces.
  • Refrigerate the topping while prepping the apples, this helps keep it from melting and keeps it crumbly.
  • Use firm apples so they don’t lose their shape and become mushy while baking.  Overbaking can cause mushy apples.
  • Adding nuts or granola makes the crumble extra crunchy.

Amazing Apples

Did your family love this Apple Crumble? Be sure to leave a rating and a comment below! 

Baked Apple in a white bowl topped with ice cream

Apple Crumble

This Apple Crumble is full of fresh fruit, perfect for a backyard BBQ dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 409
Author Holly Nilsson


  • 6 cups apples peeled and chopped, 1" pieces
  • ¼ cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon or apple pie spice

Crumble Topping

  • 1 cup flour
  • cup white sugar
  • cup brown sugar packed
  • ½ teaspoon cinnamon
  • teaspoon ground ginger
  • ¼ teaspoon salt or to taste
  • ½ cup unsalted butter cold, cut into cubes


  • Preheat oven to 375°F.
  • Place all topping ingredients in a medium bowl. Use a pastry cutter to cut in butter until the mixture starts to stick together, about 3 minutes. Place in the fridge while preparing the apples.
  • Place apples in a 2qt baking dish and toss with sugar, flour, and cinnamon.
  • Sprinkle topping over top and bake 35-40 minutes or until golden and apples are soft.
  • Serve warm with ice cream.


Use cold butter in this recipe and mix the topping until it starts to stick together and form larger pieces.
Refrigerate the topping while prepping the apples, this helps keep it from melting and keeps it crumbly.
Use firm apples so they don't lose their shape and become mushy while baking.  Overbaking can cause mushy apples.
Adding nuts or granola makes the crumble extra crunchy


Calories: 409 | Carbohydrates: 67g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 104mg | Potassium: 172mg | Fiber: 4g | Sugar: 44g | Vitamin A: 540IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg
Apple Crumble in a baking dish with writing

Creamy Mushroom Tagliatelle

Every home cook needs to have a mushroom pasta sauce recipe in their recipe box!

This homemade version is super rich and super creamy and the perfect addition to a tagliatelle pasta! A perfect Meatless Monday dinner and a great lunch the next day at school or work, if there is any left!

Creamy Mushroom Tagliatelle in the pan

What is Tagliatelle?

Tagliatelle are long, flat ribbons of pasta that are almost identical to fettucine in color, width, and length (they can vary slightly in thickness).

Tagliatelle comes from a different region in Italy than fettucine does, so even though the names are different they can be used interchangeably. However, tagliatelle does sound a little fancier, doesn’t it?

ingredients to make Creamy Mushroom Tagliatelle

Mushroom Pasta Ingredients

Wine adds richness and flavor to the dish. Be sure to let it simmer so the alcohol can cook out. You can switch out the white wine for a deep burgundy or Bordeaux when deglazing the pan if you’d prefer.

If tagliatelle or fettuccine aren’t handy, penne, rotini, or orecchiette pasta will do just fine! Look for heftier shapes of paste that the sauce can cling to.

Get creative with the mushrooms! Choose shiitakes, or porcini, or even thin slices of portobellos. If you have dried mushrooms, they can be rehydrated and added to this recipe as well!

Creamy Mushroom Tagliatelle in the pan adding seosonings

How to Make Mushroom Tagliatelle

  1. Saute onions & mushrooms. Add the garlic & cook until fragrant. Deglaze the pan with wine.
  2. Add cream and cream cheese. Simmer until thickened.
  3. Toss with pasta and serve.

Tips for Success

  • Cook the pasta until it is just al dente since it will continue to cook when it’s added back to the pan.
  • Deglazing the pan is a very important step. Simply scrape the bits from the bottom of the pan while stirring in the wine, those little bits = big flavor!
  • Using room temperature cream cheese will make it easier when it is time to blend with the cream and other cheeses.

Creamy Mushroom Tagliatelle in a white bowl with bread behind

Storing Creamy Mushroom Tagliatelle

Keep mushroom tagliatelle in an airtight container in the fridge for up to 4 days.

To reheat, add a little cream or milk to the pan and gently stir the pasta until steaming hot. Refresh with salt and pepper and enjoy!

Serve alongside cheesy garlic breadsticks and some roasted tomatoes. Don’t forget a nice glass of red wine! Sounds like a

Easy Weeknight Pasta Dishes

  • Did you love this Creamy Mushroom Tagliatelle? Be sure to leave a rating and a comment below! 

    Creamy Mushroom Tagliatelle in a white bowl with bread behind

    Creamy Mushroom Tagliatelle

    Mushroom pasta sauce on a bed of tagliatelle, this dish is sure to impress the whole family!
    Course Dinner, Entree, Main Course, Pasta
    Cuisine American
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4 servings
    Calories 596
    Author Holly Nilsson


    • 8 ounces tagliatelle or long pasta such as linguine
    • ½ onion small, diced
    • 8 ounces mushrooms brown or white, sliced
    • 1 tablespoon olive oil
    • 2 cloves garlic minced
    • ½ cup white wine
    • 1 ⅓ cup heavy cream
    • 4 ounces cream cheese
    • ½ cup Parmesan cheese grated, divided
    • salt and pepper to taste
    • fresh parsley for garnish


    • Cook pasta according to package instructions. Drain, reserve 1 cup of pasta water.
    • In a large skillet, saute onion and mushrooms in olive oil until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
    • Add the wine to deglaze and loosen any bits off the pan and simmer until the wine has almost evaporated, about 3-4 minutes.
    • Add the cream and cream cheese and stir until smooth. Simmer 5 minutes or slightly reduced and thickened. Stir in the pasta and half of the parmesan cheese. Toss to combine adding a little bit of the reserved pasta water if needed (you may not need all of it). Season with salt and pepper to taste.
    • Garnish with remaining cheese and parsley if desired.


    Any kind of mushrooms can be used in this recipe (add extra if you'd like).
    You may or may not need all of the pasta water.


    Calories: 596 | Carbohydrates: 47g | Protein: 17g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 153mg | Sodium: 285mg | Potassium: 436mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1198IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 2mg
    Creamy Mushroom Tagliatelle with a title
    close up of Creamy Mushroom Tagliatelle with a title
    Creamy Mushroom Tagliatelle in a pan with writing


    ingredients to make Creamy Mushroom Tagliatelle with writing and the finished dish

Breakfast Tacos – Ready in 20 Minutes!

Breakfast tacos are an easy morning favorite! Soft flour or corn tortillas are filled with fluffy scrambled eggs, bacon, cheese, and all of our favorite taco toppings! 

Add in your own favorite parts of breakfast like sausage or onions and tuck them into warmed tortillas!

2 breakfast tacos folded with garnish on top and tacos in the background

Favorite Quick & Easy Breakfast

It’s a crowd-pleaser! Grown-ups and kids alike love tacos! And what better way to start the day than with breakfast tacos?

These can be made in advance and popped into a lunchbox or backpack to be eaten on the way to work or school or quickly reheated throughout the week!

Economical? You bet! Eggs and cheese are not only easy on the budget, but super filling and nutritious!

ingredients to make breakfast tacos


The breakfast basics are all here in this recipe!

Use whole eggs but use carton egg whites or even egg substitute if that’s what you prefer!

Bacon slices are added to this recipe, but you could also use breakfast sausage or leftover ham!

eggs and pepper in a pan to make breakfast tacos

Sharp cheddar is my favorite, but any cheese will work great. Try Mozza, Monterey Jack, or crumbled cotija!

Warm corn or flour tortillas are used to wrap up all those eggs, cheese & bacon into a taco!

VARIATIONS The sky is the limit when it comes to add-ins and toppings!

      • Add-ins: Diced veggies, tomatoes, black olives, sliced jalapenos, cooked hashbrowns, or sliced green onions!
      • Toppings: Guacamole, cilantro, shredded lettuce, pico de Gallo, diced onions, pineapple or mango salsa, and more cheese!

close up of breakfast tacos with salsa and sour cream on top

How to Make Breakfast Tacos

One of the reasons why breakfast tacos are so popular is because they are so easy to make!

  1. Keep corn or flour tortillas warm in aluminum foil.
  2. Cook eggs until they are just barely cooked, and still shiny. Top with cheese.
  3. Top with bacon, sour cream, and salsa, then wrap!

PRO TIP: Freeze extra scrambled eggs to use for future breakfast tacos! Place scrambled eggs, bacon, and cheese in a zippered bag with the date on it and freeze for up to one month! Easy to thaw and reheat in the microwave and add to fresh tortillas or even serve with toast!

Yummy Breakfast Recipes

 Did you love these Breakfast Tacos? Be sure to leave a rating and a comment below! 

close up of a folded breakfast taco

Breakfast Tacos

Breakfast Tacos are perfect to make ahead for a quick breakfast on those busy mornings!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 550
Author Holly Nilsson


  • 8 eggs
  • 1 tablespoon milk
  • 1 tablespoon butter
  • ¼ cup finely diced bell pepper
  • 2 green onions sliced, whites and greens divided
  • 1 cup sharp cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 8 small corn or flour tortillas warmed
  • ¼ cup sour cream
  • ¼ cup salsa


  • Whisk eggs and milk with salt and pepper to taste.
  • Heat tortillas according to package directions. Wrap in foil to keep warm.
  • Melt butter in a non-stick skillet over medium heat. Add the whites of the green onions and the bell peppers. Cook until tender, about 3 minutes.
  • Add eggs and scramble until set but still shiny.
  • Divide eggs over tortillas. Sprinkle cheese over top and cover for 1 minute to allow cheese to melt (or broil 1 minute if desired).
  • Top with crumbled bacon, sour cream, salsa and desired toppings.
  • Serve immediately.


To make ahead, prepare as directed using flour tortillas. Wrap individually and refrigerate up to 4 days. Reheat in the microwave.
To Freeze: Wrap in foil and place foil-wrapped tacos in a freezer bag.
Defrost tacos in the fridge overnight. To reheat add to a plate, cover with a paper towel and reheat about 1 ½ -2 minutes if defrosted. Microwaves can vary so be sure to check your tacos to ensure they're heated through.


Calories: 550 | Carbohydrates: 26g | Protein: 26g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 394mg | Sodium: 695mg | Potassium: 378mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1013IU | Vitamin C: 1mg | Calcium: 320mg | Iron: 3mg
3 breakfast tacos with writing
breakfast tacos with garnish and a title
open breakfast tacos with writing
breakfast tacos open with garnish on top with a photo of the finished folded breakfast tacos and writing

7 Day Healthy Meal Plan (Aug 10-16)

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.

7 Day Healthy Meal Plan collage

7-Day Healthy Meal Plan

I hope everyone is doing well this week! As many of you know, I live in Long Island NY, and we were hit pretty hard from tropical storm Isaias. We had some property damage and have been out of power since. I am thankful we are all OK, but I am asking for patience this week as my internet accessibility is pretty much non existent at this time. Crossing fingers that the electricity is back on soon, I know there are so many without!

The post 7 Day Healthy Meal Plan (Aug 10-16) appeared first on Skinnytaste.

Grilled Chicken Thighs – 10 Minute Grill Time

Summertime and grillin’ are super easy (and delicious) with this recipe for juicy grilled chicken thighs!

Made with boneless, skinless chicken thighs, this recipe is a go-to for last-minute get-togethers, make-ahead picnics, and crowd-pleasing potlucks!

The simple marinade coats each piece just right! Most of the ingredients are probably already on hand, so just mix it, marinate it, and make it!

Grilled Chicken Thighs on a plate with a fork and garnish

Perfectly Grilled Thighs

This recipe is a favorite because the marinade does all the work adding flavor and making the chicken extra tender. (This marinade is great brushed onto grilled veggies, too)!

It takes just minutes to prep the marinade and then only about 10-15 minutes to grill (of course time for marinating in between too). Easy peasy!

Serve these grilled chicken thighs with a southern potato salad and toss some corn on the grill while you’re at it!


This recipe uses boneless skinless thighs, but bone-in/skin-on thighs will work great too! (If using bone-in chicken, the cook time and method will change, I would suggest following the method in my bbq chicken recipe).

Simple ingredients like vinegar, mustard, and soy sauce make up the base for the marinade.

As long as you have oil, sweetness, acid, and a bit of bold flavor, ingredients can easily be substituted. Switch it up by using ketchup, honey, or even Italian dressing! Make a signature marinade and sauce!

chicken in marinade before mixing to make Grilled Chicken Thighs

How to Make Chicken Marinade

This marinade comes together in a snap:

  1. Whisk marinade ingredients in a bowl or shake them up in a zippered bag.
  2. Add chicken and marinate in the refrigerator up to 4 hours, but at least 30 minutes.

How Long to Grill Chicken Thighs

Grill thighs for about 5 to 7 minutes on each side. It’s best to cook thighs at medium-high heat, making sure to rotate the thighs in and around the “hot spots” on the grill. This creates evenly grilled pieces. Look for a caramelized, golden brown color all around (and a temperature of 165°F).

close up of Grilled Chicken Thighs on a plate


  • Choose chicken pieces that are uniform in size so they will cook evenly on the grill.
  • If using chicken breasts in this recipe, pound them to an even thickness so they cook evenly.
  • Make grilled veggies or corn for a complete meal without the oven! Even garlic bread can be cooked on the grill!

How to Store Leftovers

  • Leftover grilled chicken thighs make a great second meal, even served cold! Boneless thighs can be tucked into a wrap with some salad greens, onions, and tomatoes.
  • Or, serve leftover grilled chicken on top of a bed of salad greens with some ranch or bleu cheese dressing.
  • Keep grilled chicken thighs in a zippered bag or airtight container in the fridge for up to 5 days.
  • To reheat, just microwave for a minute or two and add a little salt and pepper or even homemade BBQ sauce!

Favorites From the Grill

Did your family love these Grilled Chicken Thighs? Be sure to leave a rating and a comment below! 

close up of Grilled Chicken Thighs on a plate

Grilled Chicken Thighs

These Chicken Thighs are juicy & flavorful, perfect for a backyard BBQ!
Course Chicken, Dinner, Entree, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 55 minutes
Servings 4
Calories 385
Author Holly Nilsson


  • 2 pounds boneless skinless chicken thighs


  • 3 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon dried rosemary slightly crushed
  • 1 clove garlic minced


  • Combine all marinade ingredients in a small bowl or a freezer bag. Mix well.
  • Add chicken thighs and allow to marinate at least 30 minutes or up to 4 hours.
  • Preheat a grill to medium-high heat. Add chicken thighs and cook 5-7 minutes per side or until chicken reaches 165°F.
  • Rest 5 minutes before serving.


Store leftovers in an airtight container in the fridge for up to 5 days. 
Reheat on the grill or in the microwave until heated through. 


Calories: 385 | Carbohydrates: 5g | Protein: 44g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 498mg | Potassium: 565mg | Fiber: 1g | Sugar: 4g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg
Grilled Chicken Thighs on a white plate with a fork and writing
close up of Grilled Chicken Thighs with writing
close up of Grilled Chicken Thighs on a plate with a title
Grilled Chicken Thighs with a fork and a title

Garlic Dill New Potatoes (easy to make)

New potatoes are the ultimate summer comfort food; so creamy, tender, and full of flavor! 

This recipe for new (or baby) potatoes is not fussy, sometimes simple is best, especially in the case of fresh garden veggies!

Just four ingredients (potatoes, butter, garlic and dill), add in a sprinkle of salt & pepper and it’s ready for the table!

top view of Garlic Dill New Potatoes in a bowl with a spoon

What Are New Potatoes?

New potatoes are little potatoes that have been freshly dug out of the ground! These little potatoes are harvested early so they have a high sugar content (it hasn’t converted to starch yet) and very thin skins. The texture tends to be creamier and much less starchy than most other potatoes.

These little spuds stay nice and firm after cooking; there are so many ways new potatoes can be prepared! They can be roasted, boiled, fried, air fried, cooked on a stovetop or in the oven. ingredients to make Garlic Dill New Potatoes on a wooden cutting board

Ingredients and Variations

This recipe is for new potatoes which are thin skinned, slightly sweet and extra creamy. Fingerlings or any thin-skinned potato will work! Just adjust the cooking time for the denser potatoes.

Mandatory for that creamy flavor! :)

For best results, use fresh herbs. Dill is used in this recipe but add in your favorites… thyme, basil, rosemary, or even fresh oregano!

boiling potatoes to make Garlic Dill New Potatoes

How to Cook New Potatoes

  1. Boil potatoes and sliced garlic until potatoes are tender (per recipe below).
  2. Stir in fresh dill and butter, season with salt and pepper.
  3. Serve warm.

In this recipe, the potatoes are boiled with slices of garlic in the water. This gives them a subtle, savory flavor, but they can also be roasted on a sheet pan, placed on a BBQ tray and grilled, or even microwaved. Cooking potatoes too long prevents the butter and herbs from sticking as they should.

ingredients to make Garlic Dill New Potatoes in a bowl before mixing

What to Serve New Potatoes With

We love to serve garlic dill new potatoes with summer favorites like grilled chicken breasts, corn salad and grilled veggies. (I often add a big dollop of sour cream on the side too).

Perfect New Potatoes

  • Baby new potatoes, reds, or fingerlings don’t need to be peeled because the skin is so thin and that’s why this recipe is so great! But if baby new potatoes aren’t available, thin-skinned potatoes (red or Yukon gold) can be chopped and used instead!
  • Dill is very fragile and the entire piece can be used, even the stems.
  • Don’t be afraid to serve garlic dill new potatoes chilled as a potato salad, either!

More Potato Dishes

Did you love these Garlic Dill New Potatoes? Be sure to leave a rating and a comment below! 

Garlic Dill New Potatoes in a bowl

Garlic Dill New Potatoes

This New Potato side dish is full of garlic, fresh dill, and creamy butter!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 186
Author Holly Nilsson


  • 1 ½ pounds new potatoes or baby potatoes
  • 4 cloves garlic
  • 2 tablespoons butter
  • 1 tablespoon fresh dill minced
  • salt & pepper to taste


  • Wash potatoes and cut in half if larger than bite-sized.
  • Peel garlic cloves and slice each clove into 2-3 slices.
  • Bring a large pot of salted water to a boil. Add potatoes and garlic.
  • Boil until potatoes are tender when poked with a fork, about 12-14 minutes.
  • Drain potatoes & garlic well and place in a bowl.
  • Stir in butter and dill and season with salt & pepper to taste.


Calories: 186 | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 61mg | Potassium: 728mg | Fiber: 4g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 34mg | Calcium: 26mg | Iron: 1mg
close up of Garlic Dill New Potatoes cooked in a white bowl with writing
seasoning on potatoes in a metal bowl with writing

cooked Garlic Dill New Potatoes in a white bowl with writing and title</div

Garlic Dill New Potatoes in a pot and in a bowl with writing

Homemade Blueberry Sauce – Use Fresh or Frozen Berries!

Homemade blueberry sauce is a recipe that will dress up all your favorite desserts and brunches!

Blueberry sauce is so easy to make and can quickly be made with fresh or frozen berries! It’s simply heavenly spooned over homemade ice cream or cheesecake!

Homemade Blueberry Sauce in a jar with spoonful beside it

Best Blueberry Sauce

Blueberry sauce is the perfect way to enjoy those fresh summer berries!

We love to swirl it into the batter of a vanilla bundt cake or drizzle cream and blueberry sauce over pancakes, waffles or a bowl of hot oatmeal.

It’s delicious made with fresh or frozen berries and takes just minutes to prepare!

blueberries in a bowl with sugar beside it to make Homemade Blueberry Sauce


Homemade blueberry sauce can easily be modified and played around with to make it your own!

No blueberries on hand? That’s fine, substitute almost any fresh or frozen fruit available, from peaches to blackberries. We definitely want to give a shout-out to the humble strawberry though, since they taste awesome in this sauce! It may be necessary to make adjustments to the sauce thickness, but that’s easily done, and we’ll cover that later on in this post!

Arrowroot, tapioca or even psyllium husks are excellent substitute thickeners for sauce. Just be aware it may need more or less water, and be prepared to adjust cooking times as necessary. But hey, flexibility is what home cooking is all about, right?

Substitute stevia powder, or just plain raw sugar or honey. Maple syrup is a good option too! Make blueberry sauce more or less sweet to taste or base the decision on what it’s being served with!

Try mixing in lemon juice or lemon zest for a tart sauce, add in chia seeds for extra health (these work as a thickener, too) or try a mix of different berries. Why not make a blueberry/raspberry sauce?

blueberrys in pan before cooking to make Homemade Blueberry Sauce

How to Make Blueberry Sauce

It’s a snap to make this bubbly and delicious blueberry sauce, and it’s super fun too!

For fresh blueberries:

  1. Combine all ingredients in a saucepan (per recipe below). (Make sure water is cold, or cornstarch may clump)
  2. Simmer until thickened.
  3. Cool before serving.

For frozen blueberries:

  • Cook blueberries and sugar in a pan until they begin to defrost.
  • Combine water and cornstarch and add into the defrosted blueberries while stirring.

Homemade Blueberry Sauce in the pan


If the blueberry sauce is too thin:

  1. Make a slurry with cold water and cornstarch (or another favorite thickener.)
  2. Add it in a little at a time while simmering until sauce reaches desired thickness.

If the sauce is too thick:

  1. Add water a little at a time while simmering until sauce is the preferred consistency.
  2. Adjust sugar to taste.


Refrigerator storage:

Blueberry sauce keeps in the refrigerator for up to one week. After that, it’s time to make a new batch anyway, because it’s sure to disappear. Any container with a tight seal will do!

Freezer storage: 

If cooking for one person or if batch cooking is the order of the day, go ahead and freeze some of this delicious blueberry sauce!

  • It will keep indefinitely but tastes the best if used within two months.
  • Use zippered freezer bags with the date on them, or any tightly sealed container with no air. Leave an inch at the top for expansion if using a glass container.

It tastes terrific cold, or warmed up on the stovetop or in the microwave. If reheating, test to see if it needs a little extra sugar, water, or lemon juice added.

What to Serve Blueberry Sauce With

It’s not hard to figure out what to use this amazing and versatile sauce for!

Did your family love this Blueberry Sauce? Be sure to leave a rating and a comment below! 

top view of Homemade Blueberry Sauce in a jar

Homemade Blueberry Sauce

Impress your guests with this homemade Blueberry Sauce, it's perfect to serve with brunch or dessert!
Course Breakfast, Dessert, Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Cool Time 15 minutes
Total Time 30 minutes
Servings 4 cups
Calories 185
Author Holly Nilsson


  • 4 cups blueberries fresh or frozen
  • ½ cup sugar
  • cup water
  • 2 teaspoons cornstarch


  • Combine all ingredients in a medium saucepan. Stir well to mix.
  • Bring to a simmer over medium heat.
  • Reduce heat to low and simmer 5 minutes.
  • Cool 15 minutes before serving.


This recipe makes approximately 4 cups of sauce. 


Calories: 185 | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 114mg | Fiber: 4g | Sugar: 40g | Vitamin A: 80IU | Vitamin C: 14mg | Calcium: 9mg | Iron: 1mg
close up of Homemade Blueberry Sauce in a jar with a title
Homemade Blueberry Sauce in a pan with writing
top view of Homemade Blueberry Sauce in a jar with writing
Homemade Blueberry Sauce in the pot and in a jar with a title

Unstuffed Peppers – A Delicious, One-Pot Dish!

Unstuffed Peppers have all of the flavors of our favorite stuffed peppers but this casserole is quick to make in just one pan!

A zesty rice and sausage skillet filled with sweet bell peppers is on the table in no time at all!

unstuffed peppers on a white plate topped with melted cheese and parsley

Unstuffed peppers have all of the flavors of our favorite stuffed peppers recipe but needs just one pot! Top with cheese and serve this easy dish casserole style.

Easy One-Pot Meal

Who doesn’t love an entire entrée that can be prepared in one pan? We love all the healthy ways unstuffed peppers can be made. No meat? No problem! We like unstuffed peppers made with cauliflower rice for a low-carb, keto version, quinoa for a high protein version, or brown rice for a super high-fiber version. Just adjust cooking times as necessary.

Ingredients to make unstuffed peppers on a tray

Ingredients and Variations

Unstuffed peppers are not only super easy to make, but almost anything can be tossed into the skillet along with the original ingredients or subbed out with other ingredients.

VEGGIES: Add mushrooms, diced zucchini or other squash, frozen veggies.

PROTEIN: Sausage adds lots of flavor but you can substitute it for ground beef, or for a lower fat version, switch out the sausage for ground turkey or even leftover shredded chicken.

cooked sausage, rice and tomatoes in a pot with seasonings

How to Make Unstuffed Peppers

This dish is so easy to make, but so tasty and filling everyone will want seconds!

    Brown the sausage, onion, & garlic, drain fat.
    Add tomatoes, rice, water, seasonings, salt, & pepper. Simmer until thickened.
    Add diced bell peppers & continue to cook until rice is tender.

That’s all there is to it. Remove from heat, top with cheese & cover until cheese is melted (or pop it under the broiler if you’d like)!

green and red bell peppers on top of sausage cooked with rice in tomato sauce

Tips and Tricks

  • For extra flavor and texture, place the skillet under the broiler until the cheese topping gets golden brown and bubbly.
  • If subbing the rice out for cauliflower rice, quinoa, or brown rice, adjust the cooking time as necessary.
  • Store unstuffed peppers in an airtight container in the fridge for up to 4 days.
  • It’s easy to freeze! Scoop into zippered bags, label with the date and store for up to two months in the freezer.

a spoonful of unstuffed peppers with melted cheese and parsley on top

More Bell Pepper Favorites

Did you love these Unstuffed Peppers? Be sure to leave a rating and a comment below! 

unstuffed peppers on a white plate topped with melted cheese and parsley

Unstuffed Peppers

Unstuffed Peppers is a delicious one-pot meal that's full of fresh, simple ingredients!
Course Beef, Dinner, Entree, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 621
Author Holly Nilsson


  • 1 pound Italian sausage
  • 1 small onion diced
  • 2 cloves garlic
  • 14 ounces crushed tomatoes canned
  • 14 ounces diced tomatoes with juices
  • ½ cup long-grain white rice uncooked
  • 1 ⅔ cup water or as needed
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Italian seasoning
  • salt & pepper to taste
  • 4 bell peppers any color, diced
  • ½ cup mozzarella cheese shredded


  • In a large pan, brown sausage, onion & garlic over medium heat until no pink remains. Drain fat.
  • Add tomatoes, rice, water, Worcestershire sauce, Italian seasoning, and salt & pepper to taste. Bring to a boil, reduce heat to simmer and cook covered 10 minutes.
  • Stir in diced peppers and cook an additional 15-20 minutes or until rice is tender.
  • Stir and add cheese on top. Remove from heat, cover with a lid and rest 10 minutes before serving.


Add water as needed until rice is tender. Rice will absorb liquid as the mixture rests.
Optional: Broil cheese on top if desired.


Calories: 621 | Carbohydrates: 42g | Protein: 25g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 1244mg | Potassium: 1127mg | Fiber: 6g | Sugar: 14g | Vitamin A: 4150IU | Vitamin C: 176mg | Calcium: 191mg | Iron: 5mg