Avocado Egg Salad

creamy avocado egg salad in bowl

Avocado Egg Salad is a delicious twist on a traditional egg salad with the addition of rich creamy avocado. To take this wrap from ordinary to extraordinary,  it’s topped with fresh lettuce, ripe juicy tomatoes and crisp smoky bacon. 

BLT Avocado Egg Salad on flat out bread

I absolutely love an effortless meal, especially towards the end of summer when I’d much rather be outdoors than in the kitchen over a hot stove!

A Delicious Twist on a Family Favorite

I am excited to have partnered with Flatout to bring you this Avocado Egg Salad; a delicious twist on a family favorite! Bacon, lettuce, tomato, avocado and of course egg all smothered in a creamy avocado dressing to create a salad that is truly unique!

I love everything avocado or avocado inspired (including Avocado Deviled Eggs). Bacon? Can’t live without it! Lettuce? A crisp necessity for any sandwich. So, it’s not a surprise that these three fantastic foods have found their way together to accompany creamy egg salad in this BLT Avocado Egg Salad!

A Great Source of Protein

Egg Salad has been around for centuries. It is suggested that it made its first appearance in the mid 18th century. Eggs, being the least expensive protein, were a solid staple in most homes. To this day eggs remain a convenient, inexpensive protein option, which is why egg salad and egg salad sandwiches are still so popular.

creamy Avocado Egg Salad in clear bowlFast forward to this moment, when inspiration takes flight and a new twist on this old favorite is born. I have combined all the key ingredients of a traditional egg salad; egg, mayonnaise, garlic and chives, and simply added in some extra creamy rich flavor with both mashed and cubed avocados!

What would encase this glorious mountain of sandwich fillings? Flatout Foldit® Flatbread of course! It encases all the yummy goodness in a delicious hand held bite.

Of course any good egg salad starts with perfectly hard boiled eggs. It’s very simple to make perfect eggs if you know how.  While they’re great for egg salad, they’re perfect for snacks on the go or to slice up on a piece of toast too!

How to Make Perfect Hard Boiled Eggs

I make fail-proof (and easy to peel) hard boiled eggs on the stove top. If you have an Instant Pot, check here for Instant Pot Hard Boiled eggs which are the easiest peeling eggs ever!

A Crisp and Filling Meal

This Avocado Egg Salad sandwich is a perfect solution for taking on sweet summer picnics, a complete and satisfying sandwich to take on your next road trip, or as a simple and delicious lunch or even dinner on a hot summer day! It is so fresh, crisp and filling and the best part is how easy it is to make!

You will have loads of extra time to soak up the sun or just relax in your backyard with a glass of my Easy Homemade Strawberry Lemonade!

blt Avocado Egg Salad on flat bread

While this Avocado Egg Salad recipe is delicious as written, you can always modify it:

  • If you do not have bacon, simply omit it. Or a slice of ham would accompany this sandwich nicely in place of the bacon.
  • Not a fan of tomatoes? Try chopped roasted red peppers. So delicious!
  • Replace the mayonnaise with your favorite ranch or blue cheese dressing for an extra punch of flavor!
  • Replace the Foldit with a Flatout Flatbread for a perfectly portable wrap!

More Great Sandwiches

Avocado Egg Salad

Avocado Egg Salad is a delicious twist on a traditional egg salad with the addition of rich creamy avocado. To take this wrap from ordinary to extraordinary, it’s topped with fresh lettuce, ripe juicy tomatoes and crisp smoky bacon.

  • 6 hard boiled eggs
  • 1 avocado
  • 2 teaspoons fresh lemon juice
  • 1/4 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1 tablespoon chives (thinly sliced)
  • 2 tomatoes
  • lettuce
  • 12 slices bacon (cooked crisp)
  • salt & pepper to taste
  1. Mash 1/2 of the avocado with 2 teaspoons of lemon juice.
  2. Add egg yolks, mayonnaise, garlic powder, salt, pepper and chives. Combine until smooth.
  3. Chop egg whites. Dice remaining 1/2 of the avocado. Stir egg whites and avocado into the egg yolk mixture.
  4. Top each flatbread with lettuce, tomato slices, 2 slices of bacon and the avocado egg salad mixture.

I am excited to have partnered with Flatout® to bring you this yummy summer recipe.  Working with great brands I love allows me to keep bringing you the great recipes you love! While I was compensated for this post, all thoughts and opinions are my own.  

More Recipes You’ll Love

Avocado Ranch Chicken Salad Wrap

avocado ranch chicken wrap

Grilled Chicken Caesar Salad Wrap

chicken and salad wrapped in flatbread

Dill Pickle Deviled Eggs

Dill Pickle Deviled Eggs

BLT Avocado Egg Salad is a delicious twist on a family favorite! Bacon, lettuce, tomato, avocado and of course egg all smothered in a creamy dressing create a salad that is truly unique!
BLT Avocado Egg Salad is a delicious twist on a family favorite! Bacon, lettuce, tomato, avocado and of course egg all smothered in a creamy dressing create a salad that is truly unique!

Chicken Spaghetti: A New Family Favourite!

Homemade Chicken Spaghetti is one of those easy, cheesy casserole dishes that will become a family favorite in your house in no time. I know it is in mine! Tender chicken and pasta are tossed in an easy homemade cheese sauce and set to bake until golden and bubbly!

Serve this with a side of homemade garlic bread and a caesar salad for a perfect meal!

serving from scratch homemade chicken spaghetti

An Easy Casserole

If you like simple, filling and satisfying casseroles, then this chicken spaghetti recipe is for you. Prepping it is easy and even more so if you make it with rotisserie chicken or leftover Oven Baked Chicken Breasts!

Just like a traditional baked spaghetti casserole, the ingredients are basic, and probably staples in your kitchen already. In addition to the chicken, which you need to cook and shred in advance, you just need spaghetti, canned diced tomatoes, broth, cream, and cheeses!

How to Make Chicken Spaghetti

If you are making chicken spaghetti with rotisserie chicken, then there is no need to cook the chicken in advance. Just shred two cups and set aside. If you are cooking from scratch, you can make make Poached Chicken (although I usually have a big batch of crock pot shredded chicken in the freezer for recipes like this).

Then, just follow these simple steps for the best-ever baked chicken spaghetti:

  1. Cook the spaghetti until it is al dente
  2. Make the cream sauce and cook until thick and bubbly. Add in the cheeses (remember to remove the sauce from the heat before adding the cheese).
  3. Stir in the pasta, chicken and tomatoes and place in a greased casserole dish.
  4. Top with more cheese and bake until bubbly!

Allow your baked chicken spaghetti to rest for five minutes to firm up.

Ingredients for homemade chicken spaghetti casserole

Short Cut Chicken Spaghetti Sauce

Short on time? Make a Short Cut Chicken Spaghetti Recipe! Try it with canned cream of mushroom soup, and a can or two of Rotel tomatoes instead! It will still be tasty and satisfying. Be sure to buy the rotel without lime added!

Here’s a quick and easy shortcut sauce for chicken spaghetti:

  • Sautee peppers and onions.
  • Add in one can of cream of mushroom soup and 3/4 pound diced processed cheese (like Velveeta). Heat until melted and creamy.
  • Season with onion and garlic powders and pepper (the Velveeta and soup have plenty of salt already, so you may not need to add any.)
  • Continue as directed in the recipe.

Now all that’s left is to bake and enjoy!

What to Serve With Spaghetti Casserole: Serve up whatever your favorites to go along with an Easy Lasagna or Cheesy Chicken Casserole are. For us that usually means a fresh green salad (or kale salad) and some dinner rolls or biscuits.

A serving of chicken spaghetti topped with parmesan cheese and parsley

Leftovers?

Can You Freeze Chicken Spaghetti? Chicken spaghetti freezes exceptionally well, so go ahead and make it in advance. Once you place it in the casserole dish, you don’t need to bake it first, just freeze for up to four months.

Here’s a little trick: Line your dish with parchment paper and let it freeze solid, then transfer to a large freezer bag. That way you don’t have to tie up your casserole dish for months. The chicken spaghetti is already pre-formed for the dish, so all you have to do is slide it back in when you’re ready to reheat.

You can cook this directly from frozen (but be careful, most glass dishes cannot go from freezer to oven). Cover it in foil to prevent the cheese topping from overcooking. Cook at 375°F for about an hour, or until it is piping hot throughout!

Baked chicken spaghetti is rich and super filling. It doesn’t need many fussy side dishes. I like to serve it with bread sticks or garlic bread, and a cucumber salad or fresh green salad dressed with vinaigrette for some color and crunch.

More Family Favorite Casseroles

Chicken Spaghetti

This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!

  • 8 oz spaghetti (cooked)
  • 2 cups chicken (shredded)
  • 1 onion (chopped)
  • 1 cloved garlic (minced)
  • 1/2 green bell pepper (chopped)
  • 1 teaspoon Italian seasoning
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup chicken broth
  • 3/4 cup light cream
  • 14 oz diced tomatoes (drained or tomatoes with chilis)
  • salt and pepper
  • 1/2 cup parmesan cheese (shredded)
  • 2 cups sharp cheddar cheese (divided)
  1. Preheat oven to 375°F. Cook spaghetti al dente. Drain well.

  2. Cook onion and bell pepper in butter until tender. Add flour and seasonings. Cook 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly. 

  3. Remove from heat, add parmesan cheese and 1 cup cheddar. Mix until smooth and melted. Season with season and pepper to taste.

  4. Combine spaghetti, cream sauce and canned tomatoes, mix well. Spread in a greased 9×13 dish.
  5. Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.

Chicken Spaghetti served on a small white plate is pictured in the top photo. The bottom photo shows the entire casserole with two servings, both on white plates, at the side of the casserole.

Zucchini Casserole

Zucchini Casserole is a no fuss dish that is delicious as a vegetarian entrée or a side dish for any meal. This recipe here is very simple, calling for just three main ingredients, zucchini, cherry tomatoes and touch of onion. Add a crunchy Panko breadcrumb topping with parmesan cheese gives for the perfect finishing touch.

This recipe comes out fresh and flavorful really letting the zucchini be the main star of the dish!

Zucchini Casserole baked in a dish with tomatoes

Easy Baked Zucchini has been a go to side dish for us forever. It’s effortless and so delicious. I wanted to create a zucchini casserole that was light but flavorful and made the veggies the star of the dish (not just the cheese and not loaded down with bread etc).

What I love about zucchini is that it’s inexpensive and so easy to prep. Just a quick rinse in some cool water is all it takes to ready it for the cutting board. No peeling or seeding necessary (unless you find a giant zucchini hiding in your garden like I do every now and then). The other great thing about zucchini is that it is so fresh and mild that you can dress it up or down to suit your taste, or to accommodate most ingredients you have on hand.

How to Cook Zucchini Casserole

Baked Zucchini Casserole is basically effortless. Pre-cooking the zucchini a little bit (and using whole cherry tomatoes instead of sliced tomatoes) keeps the casserole from becoming watery. If you prefer softer zucchini, slice it a bit thinner.

Just follow these simple steps for a new favorite summer side dish!

  1. Start by slicing up your vegetables and sautéing until soft.
  2. Place in your casserole dish with the whole cherry tomatoes.
  3. Prepare the topping and sprinkle over top before baking.

Simply bake until golden and veggies are tender. If you want your veggies softer but your topping is a browned, losely place a small square of foil overtop to keep it from browning too much.

Fresh zucchini slices in a casserole dish with tomatoes

A Versatile Casserole Recipe

  • Add Color & Veggies: A nice way to add more color to this dish is to make squash and zucchini casserole, using sliced yellow squash. Other summer veggies can be added as well.
  • Protein: Chicken zucchini casserole is a fabulous way to use up any leftover baked chicken breasts you have. Just shred or cube a cup of chicken and toss it in the casserole with the other ingredients. Mix in some grated cheddar or parmesan, for a super easy and filling entrée.
  • Cheese: Zucchini goes well with cheese from parmesan and cheddar to mozzarella. Add your favorites into this dish before adding the topping.

This baked zucchini casserole goes well with simple summertime fare, and makes a nice substitute for a tossed salad. Serve it with grilled chicken breasts, hamburgers, or sausages.

Can You Freeze Zucchini Casserole

Zucchini casserole tastes best eaten fresh from the oven. Because zucchini is so watery, it really doesn’t take very well to freezing. You’re likely to find it becomes just too mushy to be appetizing. Leftovers can be refrigerated for up to 3 days, and reheated in a microwave or in the oven.

Now that spring is here, get ready for the bumper crop of zucchini that’s just around the corner, by arming yourself with this terrific zucchini casserole recipe.

A baked dish of zucchini casserole with a bread crumb topping

Check Out Our Favorite Zucchini Recipes

Zucchini Casserole

This is a great way to use your zucchini straight from the garden! Perfect as a low carb side dish option. 

  • 1/4 cup onion (finely chopped)
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1 1/2 lbs zucchini
  • 1 1/2 cups cherry tomatoes (whole)

Topping

  • 1/3 cup panko bread crumbs
  • 2 tablespoons butter
  • 1/4 cup fresh parmesan cheese
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh basil
  1. Preheat oven to 350°F.
  2. Heat a large skillet over medium heat. Cook onion in olive oil until tender, about 5 minutes.
  3. Slice zucchini 1/2″ thick. If you prefer softer zucchini, cut thinner.
  4. Add zucchini and Italian seasoning. Cook an additional 3-4 minutes or until just slightly softened. Add salt & pepper to taste.

  5. Place zucchini in a 2qt casserole dish. Add in cherry tomatoes. Season with salt and pepper to taste.
  6. Combine all topping ingredients in a small bowl and mix well. Sprinkle over zucchini mixture.
  7. Bake casserole 30-35 minutes or until zucchini reaches desired doneness.

Homemade Guacamole

The best Guacamole recipe is one that is simple and loaded with fresh ingredients! Creamy ripe avocado mashed with zesty lime, cilantro, onion and a pinch of salt.

The perfect dipper for The BEST Loaded Nachos, this guacamole dip takes just minutes to prep making it the perfect snack.

A bowl of the best homemade guacamole served with lime and chips.

Authentic Guacamole

When I visit Mexico, I live and breathe guac (and Pico de Gallo).  Ingredients found in an authentic guacamole recipe are fresh avocados, lime juice, salt & usually onion/cilantro. In Mexico we always have a bit of tomato in our guacamole as well. The great thing about about this dip is that you can vary the ingredients however you want! Add extra garlic, spice it up, add roasted peppers or corn.

How to Make Guacamole

This is the best guacamole recipe, because it’s delicious and comes together in a flash. Here’s all you do:

  1. DICE: Finely dice some red onion and mince the jalapeno pepper (remove seeds for less heat, leave seeds/membrane for more heat).
  2. SEED: Seed and chop the tomato. Removing the seeds and pulp and just use the flesh, this will prevent the guacamole from being too watery.
  3. PEEL: Peel and mash the avocados with the lime juice until smooth. The lime juice keeps the guacamole from turning brown.
  4. MIX: Mix all the ingredients together, season to taste and enjoy!

mashing avocados to make the best guacamole recipe

How Long Does Guacamole Last?

Guacamole is a dish that really should to be served fresh to be appreciated. Just like apples and raw potatoes, avocados start to turn brown pretty fast after cutting, due to an enzyme that promotes oxidation. This discoloration doesn’t mean it’s spoiled, but it can be unappetizing!

The lime juice in this easy guacamole recipe helps slow that process. It will keep in the refrigerator 1-2 days. If the surface does turn brown, after no more than a couple days, you can try scraping it off. The green layer underneath is perfectly fine.

The secret to keeping your “guac” green and fresh-looking in the refrigerator is to prevent air from hitting the surface. Plastic containers – even ones’ with tight seals – are not sufficient. I like to press a piece of clingy plastic wrap over the surface and up the sides of the bowl to create an airtight seal.

The best easy Guacamole recipe in a bowl ready to serve

How to Freeze Guacamole

Can you freeze guacamole? Yes, you can (who knew?) but I do have to admit, it tastes best fresh. Freezing the guacamole can change the flavor/consistency a little bit but it’s great for recipes like 7 Layer Dip.

If you’re freezing guac, skip the onion tomato etc. The veggies will get watery. Scoop it into freezer bags and squeeze out all the air to create a tight seal. When you are ready to make my simple guacamole recipe, just thaw and mix in the rest of the fresh ingredients. Adjust the seasoning and enjoy!

Recipes to Pile on the Guac

Guacamole

Guacamole is one of my favorite things ever. If you need a quick contribution for a party or potluck, you can always rely on guacamole dip to be well received! 

  • 3 large avocados (ripe)
  • 1 lime
  • 3 tablespoons red onion (finely diced)
  • 1 jalapeno (seeded and minced (optional))
  • 1 tablespoon cilantro
  • 1 clove garlic
  • 1 small tomato (seeded and diced)
  • salt to taste
  1. Cut avocados in half, peel and remove the pit.

  2. Squeeze half of the lime over the avocados and mash until smooth.

  3. Add remaining ingredients and mix well adding salt to taste and more lime juice if desired. 

  4. Serve immediately.

We love enjoying this easy restaurant style guacamole recipe with nachos and tacos. It's one of my favorite authentic guac recipes ever! #spendwithpennies #guacamole #homemadeguacamole #easyguacamole #guac #authenticguacaomole
We love enjoying this easy restaurant style guacamole recipe with nachos and tacos. It's one of my favorite authentic guac recipes ever! #spendwithpennies #guacamole #homemadeguacamole #easyguacamole #guac #authenticguacaomole

Crock Pot Cabbage Roll Soup

Crockpot cabbage roll soup in white bowl with spoon

Crock Pot Cabbage Roll Soup is a simple twist on traditional Cabbage Rolls, a family favorite for years! Cabbage, onion, beef and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crock pot.

This creates a nutritious and tasty soup that will warm your belly from the inside out! This is going to be your new family favorite meal!

Crock Pot Cabbage Roll Soup in white bowl

Crock Pot Cabbage Roll Soup

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

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

A Family Favorite

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

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

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

Cabbage roll soup in crockpot with ladle

Easy Prep

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

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

Dinner is ready when you are!

Easy Substitutions in Crock Pot Cabbage Roll Soup

  • Ground Beef:  You can substitute sausage,  ground pork or ground turkey for half of the ground beef.
  • Rice: To make this Cabbage Roll Soup lower in carbs, substitute the rice for Cauliflower Rice (this also lowers the calories or points if you’re following Weight Watchers).
  • Diced Tomatoes: If you prefer whole canned tomatoes to diced, they also work great in this recipe.
  • V8 Vegetable Juice: You Can use tomato juice in place of the vegetable juice or even canned tomato soup. (Do not substitute tomato sauce, it has a different flavor).
  • Sodium: The low sodium/no sodium versions of all products in this soup work perfectly.

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

Uncooked ingredients for cabbage roll soup in crockpot ready to be cooked

Add the Bacon

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

Finished cabbage roll soup in white bowls

How to Freeze Cabbage Roll Soup

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

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

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

More Recipes from the Cabbage Patch

Crockpot Cabbage Roll Soup

Cabbage, onion, beef and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crock pot. This creates a nutritious and tasty soup that will warm your belly from the inside out!

  • 1 lb thick bacon (diced)
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 1 lb lean ground beef
  • 2/3 cup uncooked long grain rice
  • 6-8 cups cabbage (chopped)
  • 1 28 ounce can diced tomatoes
  • 1 10 oz can tomato soup
  • 2 tablespoons tomato paste
  • 5-6 cups beef broth
  • 1 1/2 cups V8 or other vegetable juice
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • salt and pepper (to taste)
  • parsley for garnish
  1. In a skillet, cook bacon until crisp and drain on paper towels leaving about 1 tablespoon bacon grease in the skillet.
  2. Brown onion and beef in the bacon fat. Once browned, drain excess fat and add to a 6qt (or larger) slow cooker.
  3. Add all remaining ingredients to the low cooker and stir to combine (it will be very full).
  4. Cover and cook on high 3-4 hours or low 6-7 hours until rice is fully cooked.
  5. Stir in half of cooked bacon.
  6. Spoon into bowls, top with remaining bacon and parsley if desired.

 

 

Caprese Salad

Caprese salad is an easy salad recipe that is not only elegant, but super delicious! This caprese salad recipe pulls just a few ingredients together, but packs a flavorful punch! The best part? All the ingredients are available year-round!

Juicy ripe red tomatoes, creamy white mozzarella and fresh green basil – all the colors of Italy.

A white serving platter of homemade caprese salad covered in olive oil, basil, salt, and pepper.

What is Caprese Salad?

Fresh tomatoes, mozzarella cheese, basil, and a simple drizzle of olive oil are all it takes to make this colorful salad. The key here is sourcing the freshest ingredients available. Cherry tomatoes or bright red Roma’s are the perfect size for this salad, as well as a soft, creamy mozzarella, also known as mozzarella fresca (or bocconcini).

Drizzle with olive oil, a generous sprinkle of salt & freshly ground pepper and a few torn and a few torn basil leaves and voila! The perfect salad any time of year!

With a slice of garlic rubbed crusty bread and a glass of vino, this caprese salad is the perfect starter to go along with our favorite Easy Chicken Parmesan!

How to Make Caprese Salad

There are a lot of different ways to make a caprese salad.

  • TOMATOES: Since this is the base of your salad, find the ripest juiciest tomatoes you can. Any variety will work. Garden fresh or farmers markets are of course the best!
  • CHEESE: Caprese salad is made with fresh mozzarella (not the kind you put on pizza). Bocconcini or Fresh Mozzarella is found in the dairy area of most grocery stores.
  • FLAVORS: Once assembled, add torn fresh basil, salt & pepper and olive oil or dressing.

Caprese salad being drizzled with olive oil on a white serving platter.

We like to layer slices of tomato with equal sized slices of mozzarella cheese and whole basil leaves for an individual caprese salad, just like you see in fancy Italian restaurants. Just drizzle some balsamic vinaigrette over the top and serve!

A quick addition of your favorite pasta will transform this recipe into a caprese pasta salad. Loaded with flavor and delicious, toss some fresh basil, tomatoes, mozzarella and whatever pasta you like…how about rotini or penne? Mix it up because this salad hits all the right notes and is definitely a crowd pleaser!

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Caprese Salad Dressing

If your tomatoes are home-grown, let those flavors shine and go light on the dressing! But a bright, tangy dressing will perk up even tomatoes that aren’t in season!

I most often use a bit of olive oil, salt and pepper and not much more.

If you’re prefer a bit more tang, try making a homemade Homemade Italian vinaigrette to drizzle overtop. Or combine olive oil, balsamic vinegar, some Dijon, garlic and salt and pepper! Ciao!

 

Caprese Salad

Caprese salad is an easy salad recipe that is not only elegant, but super tasty! This caprese salad recipe pulls just a few ingredients together, but packs a flavorful punch

  • 1 lb ripe tomatoes (any variety)
  • 1/2 cup fresh mozzarella (cocktail size)
  • 3 tablespoons fresh basil leaves
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • balsamic vinegar (optional)
  1. Slice tomatoes (or cut them in half depending on size). Slice cheese into 1/4″ slices.
  2. Arrange tomatoes and cheese on a plate or platter.
  3. Drizzle with olive oil (and balsamic vinegar if using) and season with salt and pepper to taste.
  4. Sprinkle with fresh basil leaves and serve immediately.

This homemade caprese salad is a classic summer salad that is perfect for potlucks. We love serving this easy caprese salad next to our other favorite cookout recipes! #spendwithpennies #caprese #capresesalad #homemadecapresesalad #capresesaladrecipe #saladrecipe #salad
This homemade caprese salad is a classic summer salad that is perfect for potlucks. We love serving this easy caprese salad next to our other favorite cookout recipes! #spendwithpennies #caprese #capresesalad #homemadecapresesalad #capresesaladrecipe #saladrecipe #salad

Tomato Tortellini Soup (in about 15 minutes)

Tomato Tortellini Soup recipe only needs about 15 minutes to cook, making it a delicious, family friendly meal that saves both time and money! We love making homemade tomato soup on busy weeknights. Just create the tomato soup, add the tortellini, and top it with cheese and basil. It’s that easy!

Our weeknights are usually pretty busy so I’m always looking for meals that quick and easy. A comforting bowl of tortellini soup with a fresh salad is the perfect meal!

A bowl of tomato tortellini soup garnished with parmesan cheese and basil.

I have partnered with Progresso™ to bring you this easy belly warming recipe.

Tomato Tortellini Soup

Tomato soup is my daughter’s absolute favorite meal and I mean, what’s not to love?  It’s delicious and the perfect lunch or dinner…  and ready in just minutes! We love adding things like fresh croutons, a dash of cream, bacon, or of course, tortellini! It’s great served with grilled cheese roll ups or a fresh caesar salad.

Tortellini soup is super versatile add in your favorite proteins,  to create a sausage tortellini soup or chicken tortellini soup! Stir in handful of spinach before serving. Feel free to add whatever you have on hand – from peppers, to macaroni noodles, mushrooms, or onions!

A pot of tomato soup with tortellini and tomatoes

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How To Make Tomato Tortellini Soup

To make this easy tortellini soup recipe:

  1. Combine all of the tomato soup ingredients in a saucepan. Bring it to a boil,  reduce heat, and simmer for 8 minutes.
  2. Meanwhile, cook the tortellini.
  3. Blend the soup mixture using a hand blender.
  4. Stir in the cream, and simmer for another 5 minutes adding tortellini in the last minute.

A bowl of homemade tomato tortellini soup

How To Store This Soup

The tortellini in this soup can get soggy if you have leftovers so we leave it on the side and always combine just before serving.

If you’d like to freeze this soup, add the cream once heated and defrosted (and freeze the tortellini separately). Serve this easy recipe with 30 Minute Dinner Rolls or crusty bread for dipping and a big fresh Easy Italian Salad.

Tomato Tortellini Soup

This Tomato Tortellini Soup takes just 15 minutes making it the perfect weeknight meal! Quick, easy and totally cheesy, my whole family loves this soup!

  • 2 cups fresh tortellini ((meat or cheese filled))
  • 1 cup fresh chopped spinach ((uncooked) optional)
  • Fresh Basil for garnish

Tomato Soup

  • 28 oz diced tomatoes (canned with juice)
  • 2 cups Progresso™ Chicken Broth
  • 2-3 teaspoons sugar (or to taste)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup heavy cream

OR

  • 2 cans Progresso™ Vegetable Classics Tomato Basil Soup
  1. Combine all soup ingredients in a saucepan except cream. Bring to a boil, reduce heat and simmer 8 minutes. 

  2. Meanwhile, cook tortellini according to package directions. Add chopped spinach to the boiling water 30 seconds before the tortellini is finished. Drain well.

  3. Blend soup mixture with a hand blender. Add in heavy cream and simmer an additional 5 minutes.

  4. Stir in tortellini and spinach if using.

  5. Place in serving bowls and top with fresh basil and parmesan cheese if desired.

Tomato tortellini soup is an easy 15 minute recipe that is perfect for busy weeknights. This easy creamy tomato soup recipe is made with canned tomatoes for a quick meal! #spendwithpennies #tortellini #tomatotortellinisoup #soup #tomatosoup #tortellinisoup
Tomato tortellini soup is an easy 15 minute recipe that is perfect for busy weeknights. This easy creamy tomato soup recipe is made with canned tomatoes for a quick meal! #spendwithpennies #tortellini #tomatotortellinisoup #soup #tomatosoup #tortellinisoup

Easy Lasagna in One Pan (No Boil)

This Easy Lasagna is made in just one pan for an incredibly delicoius meal! Forget all those pots and pans and hours in the kitchen, in this recipe you’ll need just one pot, no boiling required!

Layers upon layers of a hearty meat sauce, lasagna  noodles and cheese are baked until bubbly and golden. Serve this amazing dish with a fresh Italian Salad and some 30 Minute Dinner Rolls slathered in homemade garlic butter.

Skillet lasagna fresh from the oven topped with fresh parsley.

The only thing better than homemade lasagna is when it’s an easy lasagna in just one pan without a whole sink filled with dirty dishes!

How to Make Lasagna in One Pan

Make sure you have a big pan/dutch oven for this recipe or a really deep skillet. I used a 3qt dutch oven (10″ across and about 3″ deep) but a deep frying pan the same size would work well too.  If you don’t have a pan or dutch oven large enough, you can still prepare this as directed and layer/bake it in a 3qt (or 9×13) casserole dish.

Even though one-skillet lasagna is cooked mainly on the stove top, it is topped with mozzarella cheese, covered and baked in the oven so make sure your pan is oven safe!

A dutch oven full of cooked ground beef and onions ready to be layered into skillet lasagna.

How Do You Layer Lasagna?

Making lasagna using fresh noodles (from the refrigerated area of the grocery store) means no boiling required! Saves a ton of time (and dishes). Layering this one pan lasagna is really easy. To Make One Pan Lasagna:

  1. Brown meat and onion. Drain any fat and add in pasta sauce.
  2. Remove most of the sauce, leaving 1 cup in the bottom.
  3. Layer the following over the meat sauce in the pan 3 times:
    • Lasagna Noodles (cut to fit if needed)
    • Ricotta Cheese
    • Meat Sauce
    • Mozzarella Cheese
  4. Top with Parmesan Cheese and parsley. Cover and bake.

Skillet lasagna being assembled with layers of meat sauce, lasagna noodles, and ricotta filling.

It’s important to make an even meat layer on the bottom. You don’t want the noodles sitting on the bottom while they cook, or they’ll stick to the pan!

More Italian Favorites

How Long to Cook Frozen Lasagna

You can freeze this easy lasagna, and you don’t need to thaw it before reheating. Place it in a baking dish, cover with foil and cook at 375°F for 1 ½ to 2 hours. Ten minutes before it’s done, remove the cover, and serve when it’s bubbling and browned on the top.

Skillet lasagna fresh from the oven with a piece removed from it.

What to Serve with Lasagna

Lasagna is classic Italian. Serve your homemade skillet lasagna just like they do in your favorite Italian restaurant, with a side of warm garlic bread and a fresh green salad with Italian vinaigrette dressing. I also love serving this skillet lasagna with caesar salad!

One Pan Lasagna

An easy zesty lasagna made in just one pan!

  • 1/2 lb italian sausage
  • 1/2 lb lean ground beef
  • 3 cloves garlic (, minced)
  • 1 onion (diced)
  • 24 oz marinara (or pasta sauce)
  • 14 oz diced tomatoes (canned, drained)
  • 1 teaspoon Italian seasoning
  • 2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese (, divided)
  • 1 large egg
  • 12.5 oz fresh lasagna noodles ((not dried noodles))
  • 1 1/2 cups mozzarella cheese
  • salt and pepper to taste
  1. Preheat oven to 375°F.

  2. In large ovenproof skillet (11″), cook sausage, ground beef, onion and garlic until cooked through. Drain any fat.

  3. Add marinara sauce and drained tomatoes. Simmer 10 minutes. Remove 2 cups of the sauce and set aside.

  4. Meanwhile, in a small bowl combine ricotta cheese, egg, 1/4 cup of parmesan cheese and salt & pepper to taste.

  5. Place 1/3 fresh noodles in the pot on top of the sauce in the pot (cut to fit if needed).

  6. Top with 1/2 of the ricotta mixture, 1 cup of sauce, 1/2 cup mozzarella. Repeat layers ending with noodles & sauce.

  7. Top with mozzarella and parmesan cheeses, loosely cover with foil.
  8. Bake for 20 minutes, remove foil and bake an additional 20 minutes or until bubbly. Let rest 10 minutes before cutting.

 

This easy skillet lasagna recipe is definitely a family favorite. We love making this easy dinner on weeknights! #spendwithpennies #onepotlasagna #lasagna #skilletlasagna #italian #easylasagna #lasagnadinner
This easy skillet lasagna recipe is definitely a family favorite. We love making this easy dinner on weeknights! #spendwithpennies #onepotlasagna #lasagna #skilletlasagna #italian #easylasagna #lasagnadinner

Crock Pot Chili

Closeup of Easy Crock Pot Chili on spoon

Easy Crockpot Chili recipe is loaded with ground beef, seasonings & tons of flavor. It simmers all day in the slow cooker creating a great meal that everyone loves!

We serve it with crusty bread and Homemade Garlic Butter for dipping and scooping.  Add in a side salad and you’ve got a complete meal that everyone will be raving about!

This is a great dish to make ahead and much like a hearty Unstuffed Cabbage Roll Casserole, it always seems to taste even better the next day (and freezes beautifully).

Crockpot with cooked chili and green onions on top

Crockpot Chili Recipe

While I do make a classic chili recipe on the stove top, slow cooker meals are amazing for busy days! There is nothing like coming home to a ready meal on a cold evening but crock pot dishes are great in the warmer months too with no need to turn on the oven or stove and heat up the house!

I love any kind of chili whether it’s a Slow Cooker Chicken Chili, a fully loaded 15 Bean Slow Cooker Chili or a classic Chili like this one! It seems chili is always great the day you make it and delicious for days after.  In fact is seems as though it’s even better with time and is relatively easy to make!

Aside from dinnertime, Crockpot Chili is of course the perfect game-day food! Set out bowls and all sorts of toppings or even hot dogs and let everyone create their own snacks and meals!

Servings of crock pot chili in a white bowl.

How to Make Crockpot Chili

This is a very simple beef chili recipe made in the Crockpot without a lot of extras; just loads of beef, onions, seasoning and flavor. Adding the seasoning into the beef before browning it really enhances the flavors (and I do the same with my favorite homemade pasta sauce recipe).

  1. Create seasoning mix as directed. Add seasonings to uncooked ground beef and mix well.
  2. Brown beef, onions & garlic.
  3. Combine ingredients in a slow cooker and cook for 4-5 hours on high or 7-8 hours on low.

Tips for Adding Vegetables

I do add vegetables to this recipe from time to time depending on what I have in the fridge.  Diced bell peppers, zucchini and halved mushrooms are all great added to crockpot chili.  If you do add veggies that have a higher water content your chili will naturally have a little bit more liquid so you might like to precook them or leave the lid off the slow cooker for the last while of cooking.

A scoop of hearty crockpot chili with beef and beans.

More Chili Recipes You’ll Love

If you don’t cook with alcohol or beer you can certainly skip that step however it does add a great layer of flavor to this recipe. If you’d like to kick it up a notch and add some heat, add a seeded diced jalapeno pepper to the slow cooker as it begins cooking.

When serving this chili to a crowd we put out a big side of Homemade Cornbread and a table of toppings for everyone to enjoy!

Our Favorite Toppings are:

  • sour cream
  • cheddar cheese
  • green onions
  • jalapenos
  • hot sauce
  • crushed corn chips
  • diced tomatoes
  • hot sauce

Easy Crockpot Chili

This Easy Crock Pot Chili recipe is loaded with ground beef, seasonings & tons of flavor.

  • 3 lbs lean ground beef
  • 2 medium onions (diced)
  • 4 cloves garlic (minced)
  • 1 bottle light beer
  • 28 oz whole tomatoes with juice
  • 14 oz diced tomatoes
  • 14 oz tomato sauce
  • 15 oz kidney beans

Seasoning Mixture

  • 4 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoons parsley
  • 1 teaspoon each salt and pepper
  • 1 teaspoon oregano
  1. Combine seasoning mixture with ground beef and mix until well combined.
  2. Brown ground beef, onions and garlic until no pink remains. Drain any fat. Add beer and simmer until most of the liquid has evaporated.
  3. Combine beef mixture and all remaining ingredients in a slow cooker. If desired slightly mash the whole tomatoes. Cook on high for 4 hours or low 7-8 hours.

 

Serve this dish with…

More great chili recipes

This Easy Crock Pot Chili recipe is loaded with ground beef, seasonings & tons of flavor. It simmers all day in the slow cooker creating a great meal that is just as delicious leftover!

Ranch 7 Layer Salad

7 Layer Salad is delicious easy salad recipe loaded up with fresh veggies and lettuce topped with an delicious creamy dressing. 

In this easy seven layer salad, we often add in leftover chicken or turkey to make it a complete meal and use a flavorful ranch style dressing!

 7 Layer Salad with fresh veggies and a homemade ranch dressing

The Perfect ‘Make-Ahead’ Salad

It’s a definite crowd pleaser, everyone seems to love a good seven layered salad which is the perfect dish for every potluck!  They’re easy and taste great, everyone seems to love them.  The best part is that you can make them way ahead of time (overnight is best)!

I’ve made a traditional salad in a trifle dish but learned it was so much easier to serve when placed in a 9×13 pan!  You get bits and bites of every little ingredient with less digging and more digging in every bite!  

Single Serving of Seven Layer Salad on Red Plate

7 Layer Salad Made With Buttermilk Ranch

A lot of layered salads call for a simple dressing made of mayonnaise and sugar but I prefer to add in fresh herbs to give it more flavor.  My favorite dressing is this homemade Buttermilk Ranch (I could actually drink it, it’s that good) so I created a version of the ranch dressing to add to this salad. You can make this with any kind of creamy dressing like Blue Cheese Dressing.

If you’d prefer, you can substitute a traditional layered salad dressing as well!

Traditional 7 Layer Salad Dressing

A traditional 7 layer salad dressing isn’t much more than mayonnaise and sugar. We add a little bit of sour cream for some tang and salt but both of those are optional.

If you’d like, add in fresh herbs (dill, parsley or basil are all great choices).

  • 1 1/2 cups mayonnaise
  • 3 tablespoons sugar
  • 1/4 cup sour cream (optional)
  • 1/2 teaspoon seasoned salt (or to taste)

Serving 7 Layer Salad out of a 9x13 pan - a simple and quick potluck dish!

Let’s Use Those Leftovers!

This recipe is great with leftover proteins added to it, anything from turkey to leftover Roast Chicken or even ham are delicious in this recipe!

More Fresh Salads

Ranch 7 Layer Salad

This Ranch 7 Layer Salad is loaded up with fresh veggies and a creamy ranch style dressing! It’s a definite crowd pleaser!

  • 8 cups iceberg lettuce (or romaine)
  • 1 1/2 cups frozen peas (defrosted)
  • 1 bell pepper (red or yellow diced)
  • 1/2 cups cherry tomatoes (halved)
  • 3 green onions (sliced)

Dressing

  • 1 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh dill
  • 2 teaspoons sugar
  • salt & pepper to taste

Toppings

  • 6 slices bacon (cooked and crumbled)
  • 2 cups cheddar cheese
  1. Place the lettuce in 9×13 dish. Layer remaining vegetables.
  2. Combine dressing ingredients and spread over lettuce. Top with cheese and bacon.
  3. Cover and refrigerate overnight (or at least 4 hours) before serving.

To make this a meal, add in 2 cups of leftover ham, turkey or chicken.

Ranch 7 Layer Salad is loaded up with fresh veggies, leftover turkey and a homemade ranch style dressing! It's a definite crowd pleaser!