Chinese braised veal shank is juicy, tender, spicy, and sweet. It's an easy one pot recipe that takes very little effort to make, but delivers a meal that is delicious and bursting with flavor. This simple recipe takes just 5 minutes to prep with a few basic steps, a Dutch oven or cooking pot to braise the veal in with an assortment of classic Asian seasoning, and some time in the fridge to chill and allow the complex layers of flavors to really develop in the shanks. If you've been wanting to try out an authentic Chinese dish but aren't sure what to make, this easy Chinese braised veal shank is a great place to start! Serve it as an appetizer, in soups and sandwiches for lunch, or over rice and veggies for dinner.
Why You'll Love Chinese Braised Veal Shank
- Veal is juicier than beef. It's true. Veal is the meat from a calf (or younger cow) and is leaner, juicier, and more tender, making it a great alternative to beef. Plus, it has less cholesterol and fat than beef and more essential nutrients like vitamin B6 and protein.
- You only need one pot. If you have a 4 quart Dutch oven, then you already know how great it is for braising and cooking in general. Plus, this recipe is a one pot recipe, which means fewer dishes to wash and more time and energy to put towards other things. The best!
- It's loaded with flavor. This Chinese braised veal shank is generously seasoned giving the meat the best flavor. The delicate balance between garlic, ginger, anise, cumin, bay leaves, five spice, chili, and Sichuan peppercorns is pure perfection. And added Shaoxing wine and soy sauce add even more unique tastes to the flavor profile. It's savory, peppery, a bit spicy and sweet, all at the same time.
Ingredients and Substitutions
To make this flavorful Chinese Braised Veal Shank, you will need the following ingredients (full quantities in recipe card below):
- veal shanks - You can also substitute veal for beef shanks (which is a more common ingredient to use).
- Shaoxing wine
- dark soy sauce - you can substitute with regular soy sauce, but note that the color won't be as dark and the flavor will be a little less intense.
- water
- garlic + ginger
- bay leaves
- star anise
- five spice powder - use a store-bought blend or make your own like we did in our Braised Five Spice Turkey Breast.
- cumin seeds
- red chili peppers and Sichuan peppercorns - optional for a spicy kick)
You will also need measuring cups and spoons and a large pot (I used my 4 quart Dutch oven).
How to Make the Best Chinese Braised Veal Shank
- Combine ingredients. In a large pot or Dutch oven, add veal shanks, Shaoxing wine, dark soy sauce, water and all spices and seasoning including garlic, ginger, bay leaves, star anise, five spice powder, cumin seeds, red chili peppers (if using), and Sichuan peppercorns (if using). Mix well until evenly combined. The liquid should be enough to cover the shanks completely.
- Simmer. Bring the shanks to a boil over medium-high heat. Cover the lid and turn the heat down to low. Simmer over low heat until tender, about 1 to 1.5 hours depending on the thickness of the shanks. Insert a fork to check doneness. If it's fork tender, it's ready.
- Chill. Let the shanks cool to room temperature, about 30 minutes. Then, transfer the pot into the fridge and let the shanks marinate in the sauce for 1 hour, up to overnight.
- Serve. Remove the shanks and thinly slice them. Serve chilled with the sauce on the side, if desired.
Recipe Tips and Tricks
- Low and slow: The key to making great braised veal is cooking it low and slow in your Dutch oven. You might be tempted to increase the heat when you start to get impatient - don't. The low temperature is essential for juicy and tender meat.
- How to serve: Chinese braised veal shanks can be served as a cold appetizer or side dish, or it can be incorporated into a noodle soup or ramen as topping, served over fried rice with vegetables, or enjoy it in sandwiches or salad rolls.
- How to store: Keep leftovers in the pot in the fridge or airtight container for 3-4 days, or in the freezer for up to 3 months.
- How to reheat: Braised veal shanks are typically served cold in Chinese cuisine. But feel free to reheat it if you wish. Heat on the stovetop over low heat until warmed through.
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More Chinese Recipes
- 25 Best Dim Sum Recipes
- 60 Chinese Takeout Recipes at Home
- 25 Best Noodle Recipes
- Beef and Broccoli Stir Fry
- Spicy Cumin Lamb Noodles
- General Tso's Chicken
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Roasted Brussels Sprouts Salad
Roasted brussels sprouts salad with dijon vinaigrette is my new favorite fall salad. It's loaded with creamy potatoes, crispy string beans, and tender roasted brussels sprouts, all tossed in a delicious homemade Dijon vinaigrette and topped with sliced almonds for that extra crunch. Plus, it's a recipe that satisfies almost all dietary needs - vegan, gluten-free, and whole30 compliant. Which is why I have no problem serving this at a dinner party as the main course (yes, it's that good!) or as a stunning side dish that everyone will be oohing and aahing over.
Why You'll Love Roasted Brussels Sprouts Salad
- Serve it as a main dish or side dish. Serve this on the side of dinner as a side salad, or as a stand alone vegetarian dish since the potatoes are incredible filling. You can also add more protein for an even more filling entree such as roast chicken or rotisserie chicken, grilled steak, or salmon.
- The delicious homemade Dijon vinaigrette. The vegetables in this dish are absolutely amazing on their own, but when paired with the dijon vinaigrette it is taken to a new level. In fact, save the dressing recipe for later because it's delicious on pretty much anything. Seriously, you will want to make this.
- It's easy and delicious. You will be so impressed with how quickly this recipe comes together and the intense flavour it packs. I'm not going to lie, I made this twice in one week because yes, it was that good! You need to put this on your weeknight rotation soon.
Ingredients and Substitutions
To make this delicious roasted brussels sprouts salad, you will need the following ingredients (full quantities in recipe card below):
- red potatoes
- brussels sprouts
- French string green beans
- sliced almonds - you can substitute this for any nuts that you have on hand. Try pecans, walnuts, or pine nuts.
- olive oil
- salt and pepper
- dijon vinaigrette - made with extra virgin olive oil, apple cider vinegar, dijon mustard, dill, shallot, salt, and pepper. If you are not a big fan or dill, feel free to swap it out for another flavourful herb such as tarragon.
How to Make the Best Roasted Brussels Sprouts Salad
- Roast the potatoes. Toss potatoes in a large mixing bowl with olive oil, salt, and pepper. Transfer to a large half sheet baking pan and roast in a 400 F preheated oven for 20-25 minutes, tossing once halfway through cooking. Potatoes should be crispy on the outside, but creamy in the middle.
- Roast the brussels sprouts. Meanwhile, cut brussels sprouts in half through the core and place in a medium mixing bowl. Toss with olive oil, salt, and pepper. Transfer to a quarter sheet baking pan and roast in the same 400 F preheated oven for 12-15 minutes, or until edges begin to brown and brussels sprouts are tender and no longer bitter.
- Cook the green beans. While potatoes and brussels sprouts are roasting, bring a large pot of water to a boil. Add salt and drop in green beans. Cook for exactly 3 minutes and then place directly in an ice bath to stop the cooking process. Drain in a colander after 5 minutes.
- Make the dressing. Make the dressing by combining extra virgin olive oil, apple cider vinegar, dijon mustard, dill, shallot, salt and pepper in a small mason jar (or any other airtight container with a lid). Place lid on top, seal, and shake until well combined.
- Assemble. To assemble, layer potatoes, brussels sprouts, and green beans on a large serving platter or in individual plates (you can serve while warm or at room temperature). Top generously with salad dressing and sliced almonds.
Recipe Tips and Tricks
- How to serve: With so many nutrients, this salad makes a great meal on its own, whether you're eating it for lunch, dinner, or something in between. Consider serving it at a holiday dinner or potluck, or up the ingredients by adding a protein like salmon or chicken.
- How to store: Fully assembled, this roasted brussels sprouts salad will last in the fridge for about 1-2 days. If you plan to make this ahead of time, I recommend assembling everything except the dressing, which can make the green beans soggy over time. You can make the salad dressing ahead of time and store in a mini sauce container in the refrigerator for up to 2 weeks.
More Salad Recipes
- Fall Harvest Salad with Butternut Squash and Apple
- Arugula Salad with Apple and Pecan
- Apple Walnut Salad with Balsamic Vinaigrette
- Winter Kale Salad with Apple Cider Vinaigrette
- Roasted Butternut Squash Salad
- Mandarin Orange Salad
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
20 Best Pumpkin Desserts
The best part of fall is pumpkin spice and everything nice season. I literally spend so much time baking up a storm with my favorite pumpkin dessert recipes this time of year. Pumpkin - whether canned or pureed at home - is the best ingredient to bake with because it's delicious, flavorful, and adds the best moist texture to everything. Plus, it's just not autumn without some pumpkin pie, especially at Thanksgiving. So if you are wondering "what desserts to make with pumpkin", then you are in the right place. We are sharing over 20 of the most popular and best pumpkin desserts including pumpkin pie, pumpkin bread, pumpkin cake, pumpkin cookies, cinnamon rolls, and more!
Best Pumpkin Dessert Recipes
Thanksgiving just isn't the same without a slice of classic Thanksgiving pumpkin pie. There is nothing better than a bite into that flaky crust and smooth pumpkin filling, full of those classic pumpkin spice flavours.
Pumpkin bread is fluffy, moist, and delicious. This classic fall loaf cake is loaded with real pumpkin and seasonal spices like cinnamon and ginger.
Pumpkin bundt cake with cream cheese icing is a perfect fall dessert to serve this year - super moist inside, with a perfect golden brown crumby crust.
Celebrate the flavors of fall with a show-stopping Pumpkin Roll featuring a tender pumpkin spice cake swirled around a rich cream cheese filling.
No bake pumpkin cheesecake is the easiest cheesecake to make this fall. It's light, smooth, creamy, and loaded with fall flavors like pumpkin and cinnamon.
This easy Pumpkin Dump Cake recipe is loaded with fall flavors from the homemade pumpkin pie filling topped with spice cake mix and pecans.
Pumpkin Chocolate Chip Cookies
Thick, fluffy, chewy pumpkin chocolate chip cookies is when pumpkin bread meets chocolate chip cookies. These no chill cookies are ready in under 20 minutes.
Soft and fluffy, pumpkin cinnamon rolls are packed with pumpkin, layered with pumpkin spice, and topped with cream cheese icing. Best fall treat ever.
This rich, creamy pumpkin mousse is a fall dessert favorite. It's beginner-friendly, no bake, and easy to whip up in 15 minutes before ready to chill.
Pumpkin mascarpone pie is a warm and cozy holiday dessert that is incredibly easy to make with just minutes of prep work before popping into the oven.
Soft and moist, small batch chocolate chip pumpkin bread is the easiest fall treat, packed with fall flavours of warm pumpkin spice, pumpkin, and chocolate.
Small batch mini pumpkin pies with a flaky crust, delicious pumpkin pie filling, and cinnamon whipped cream, are perfect for a small Thanksgiving crowd.
Pumpkin Muffins are fluffy, moist, delicious, flavorful, and loaded with real pumpkin. Serve this quick and easy recipe for breakfast, snack, or dessert.
Pumpkin Pie Bundt Cake with Cream Cheese Glaze
This think and dense, yet surprisingly light, pumpkin pie bundt cake with cream cheese glaze is the perfect after dinner treat. It is warm from the mixture of pumpkin and pumpkin pie spice blend, with a hearty drizzle of cream cheese glaze. The perfect pair.
Quick and easy Starbucks inspired mini glazed pumpkin scones are the perfect little fall treat packed with pumpkin flavour and topped with two sweet glazes.
Quick and easy pumpkin pie granola packed with oats, pumpkin, pumpkin spice, and nuts, is vegan, gluten-free, and refined sugar-free. The best fall snack.
Move over pumpkin, there is a new loaf in town! Butternut Squash Bread is moist, fluffy, flavorful, and brings the pumpkin spice season to your home.
More Pumpkin Desserts
Here are some of our favorite pumpkin dessert recipes that we found the internet has to offer:
- Pumpkin Cheesecake Pops. These little cake pops made with pumpkin cake and cream cheese frosting make the perfect treat for gifting to friends and family.
- Baked Pumpkin Donuts. These fluffy baked donuts are topped with a maple cinnamon glaze for the best flavor.
- Pumpkin Cheesecake Cups. This is the easiest cheesecake you will make, plus they are perfectly portioned out into individual cups for easy serving.
Make Ahead and Storing Instructions
You can make or prepare some of these pumpkin desserts ahead of time. Many can be stored at room temperature for 1-2 days, up to one week in the refrigerator, or up to 3 months in the freezer. Confirm storing instructions by checking the specific recipe post for the dessert that you are making.
To reheat any of these recipes and serve them warm, reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through, depending on the recipe. If heating from frozen, let it thaw first and then reheat.
Did You Make Any of These Pumpkin Dessert Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of the best pumpkin desserts. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Instant Pot Whole Chicken
Instant pot whole chicken is tender, juicy, and flavorful. Can you believe that you can fit a whole chicken into the pressure cooker, and it comes out perfectly cooked in just 40 minutes? It is seriously the fastest way to cook a whole rotisserie chicken for dinner. Plus, the prep is quick and easy too with just a handful of pantry staples. But my favorite part might be the delicious homemade chicken gravy made straight from the reserved pan drippings. You don't want to skip it!
Why You'll Love Instant Pot Whole Chicken
- Easy to prepare. Sometimes the thought of cooking a whole chicken can be a little daunting, especially if you have never done it before. But once you give it a try, you might become very hooked. The prep time is minimal - just dry and season the bird and pop it into the pressure cooker. Just like our other favorite one pot pressure cooker meals like Instant Pot Chicken Fried Rice and Instant Pot Butternut Squash Soup.
- Tender, juicy chicken loaded with flavor. When you pressure cook a whole chicken in the instant pot, you guarantee that it will come out tender, juicy, and flavorful from top to bottom. That's just what happens in the pressure cooker. Plus, this chicken is well seasoned with pantry staples like paprika, Italian seasoning, and garlic powder, and stuffed with fresh herbs and lemon for even more flavor. It tastes as good as it sounds!
- The quickest way to cook chicken. It takes just 25 minutes to cook a whole chicken in the instant pot and 15 minutes to release the pressure. Isn't that unreal? A whole chicken cooked in way under an hour. You might never pick up a rotisserie chicken from the store again.
- Homemade chicken gravy. When you pull out your juicy cooked rotisserie chicken out of the instant pot, you'll notice a beautiful broth left behind. This broth is a blend of chicken drippings, chicken stock, and all the yummy seasonings you added to the chicken. Don't throw it out! Keep it to make a gravy. Trust me, it's worth it.
Ingredients and Substitutions
To make this easy Instant Pot Whole Chicken, you will need the following ingredients (full quantities in the recipe card below):
- whole chicken
- vegetable oil
- salt and pepper
- paprika - adds subtle flavor and gorgeous color.
- Italian seasoning - you can substitute this for dried oregano.
- garlic powder
- lemon - for stuffing the chicken to add flavor.
- thyme - feel free to substitute with rosemary or sage, or a combination of the three.
- chicken broth
- for the gravy - you will need all-purpose flour, more chicken broth, butter, salt, and pepper.
This pressure cooker whole chicken is totally customizable. You can switch up the seasonings any way that you like. You can add soy sauce for an Asian twist, add in harissa paste (as in our Harissa Spatchcock Chicken), add more lemon and garlic flavors (like in our Greek Lemon Garlic Roast Chicken). Season it however you like and follow this recipe for the cooking instructions.
How to Make the Best Instant Pot Whole Chicken
- Season the chicken. Pat the whole chicken completely dry using a paper towel. Rub on oil, salt, pepper, paprika, Italian seasoning, and garlic powder evenly to season. Set aside on a plate for at least 30 minutes or refrigerate overnight. When ready to cook, it's ideal to bring the marinated chicken to room temperature to achieve even cooking and more tender and juicier meat.
- Stuff and truss the chicken. Stuff the lemon half and fresh thyme into the cavity of the chicken. Truss the chicken by tying the chicken snugly with cooking twine so that the wings and legs stay close to the body. This helps cook the whole chicken evenly.
- Pressure cook. Place a rack that can be fitted into the instant pot into the pot and add broth. The broth will be used to make gravy later, it also stops the chicken drippings from burning. Place the chicken (breast side up) on the rack and seal the lid (the steam release knob must be turned to the sealed position). Set the chicken on pressure cooking for 25 minutes. For each extra pound of chicken, cook 6 more minutes.
- Release the pressure. Once the time is up, let the instant pot slowly release the pressure, about 15 minutes. The internal temperature of the thickest part of the breast should reach 165F as read on a meat thermometer.
- Broil (optional). To make chicken skin extra crispy and browned, turn on the oven broiler and set it to high. Broil the chicken on a baking sheet for 5-7 minutes. Keep a close eye on the broiler because things can heat up and burn quickly. Remove the pan from the oven and let the chicken sit at room temperature for at least 15 minutes. Carve the chicken and serve with gravy on top.
How to Make Instant Pot Gravy
On the instant pot, switch the Sauté function on high. Add flour, chicken broth, and butter to the chicken drippings in the pot. Whisk well until smooth and cook until thickened to a desired consistency, about 2-3 minutes. Season with salt and pepper to taste.
How to Serve
Serve this instant pot whole chicken with a side of vegetables. Some of my favorites are:
- Instant Pot Mashed Potatoes
- Honey Roasted Carrots
- Roasted Vegetables
- Air Fryer Broccoli
- Creamy Brussels Sprouts Bake
- Creamy Garlic Mashed Cauliflower
Recipe Tips and Tricks
- Pressure cooker tips: As a general rule of thumb, cook your chicken on high pressure for 6 minutes per extra pound, then do a natural pressure release for 15 minutes before manually releasing remaining pressure.
- How to store: Store leftover chicken in an airtight container in the fridge for up to 3-4 days.
- How to reheat: Preheat oven to 325F. Place chicken on a casserole dish or quarter sheet baking pan and cover the bottom with some chicken broth or water (to prevent burning of any drippings). Loosely wrap the chicken in aluminum foil which helps hot, humid air circulate around the chicken, resulting in evenly heated, juicy leftover chicken. Bake for 10-20 minutes, depending on the size of the chicken. You can also break it apart and reheat leftovers in the air fryer at 350F for 5-10 minutes until warmed through.
- How to use leftovers: You can reheat leftovers an enjoy this as is, or shred the meat and use in to make Lemon Chicken Orzo Soup or White Chicken Chili, add it to sandwiches and salads, or stuff it in Chicken Enchiladas. If you are planning to use leftovers in this way, I would recommend separating the meat from the bone before refrigerating. That way, it's easier to use when you want it.
More Whole Chicken Recipes
- 60 Best Chicken Recipes
- Dutch Oven Whole Roast Chicken
- Greek Lemon Garlic Whole Roast Chicken
- Slow Cooker Whole Chicken
- Roasted Spatchcock Chicken
- Harissa Spatchcock Chicken
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
25 Side Dishes for Chicken
Looking for a delicious side dish to serve with the chicken recipe that you are thinking of making? Chicken is the most popular meat that is cooked worldwide but it can get boring really fast on its own. Luckily, there are many delicious ways to compliment it with the perfect side. So if you are wondering "what to serve with chicken", then you are in the right place. We are sharing over 25 of the most popular and best side dishes for chicken including all the roasted vegetable side dishes, air fryer side dishes, potato sides, salads, pasta, bread, and so many more. You are sure to find the perfect chicken side dishes to pair with your dinner tonight.
Best Chicken Side Dishes
Honey roasted carrots are a sweet, savoury, and salty side dish that pairs well with almost any entree. With these flavours, everyone will want seconds.
The Best and Creamiest Mashed Potatoes
Creamy, buttery, and delicious, this is the best and creamiest mashed potatoes recipe you will ever find. It's velvety, smooth, and melts in your mouth.
Buttery sautéed garlic green beans is a simple side dish that is quick, easy and delicious. Make these vibrant, crispy and tender green beans in 10 minutes.
Buttery sautéed garlic mushrooms are silky smooth with an incredible caramelization and earthy rich flavour. A simple side dish in under 15 minutes.
Take a bite into this refreshing, gluten-free quinoa and spinach salad bursting with colourful tomatoes, cucumbers and raisins.
Quick and easy roasted cauliflower is a delicious, flavourful side dish that you throw on a sheet pan and into the oven. Plus, it's vegan and gluten-free.
Crisp on the outside and tender inside, air fryer asparagus cooks in just 6 minutes! It is tossed in very little olive oil with garlic and seasonings.
Rich and creamy potatoes au gratin is the ultimate comfort food made with sliced potatoes, cheese, and milk. It's the perfect side dish for the holidays.
Quick and easy air fryer broccoli is a healthy side dish that takes just six minutes to cook in the air fryer. It's crispy, delicious, and flavorful.
Classic macaroni salad is a creamy and delicious pasta salad that is easy to throw together. It's the perfect side to bring to a summer potluck or BBQ.
Creamed spinach is a rich, creamy, and delicious side dish to make this fall. Easy to make ahead and reheats well - perfect for Thanksgiving holiday dinner.
Fettuccine alfredo is a classic Italian pasta dish that is rich, creamy, and delicious. Plus, it comes together in less than 15 minutes!
Tender and caramelized, easy roasted brussels sprouts tossed in balsamic vinegar and honey is a classic household favourite to serve on your holiday table.
Roasted Garlic Parmesan Baby Potatoes.
Quick and easy roasted garlic Parmesan baby potatoes are crispy on the edges and tender inside. They are delicious, flavourful and bakes in just 30 minutes.
Spinach gratin is a rich and creamy side dish with a layer of crispy melty cheese on top. This fancy side is easy to make ahead and freezer-friendly.
Quick easy homemade garden salad is simple and delicious. Ready in minutes, it's loaded with crisp leafy greens, fresh garden veggies, and crunchy croutons.
Creamy Garlic Mashed Cauliflower
Craving a big serving of mashed potatoes but with a quarter of the calories? Now you can with creamy garlic mashed cauliflower. Ready in just 20 minutes.
Pesto asparagus is a quick easy side dish that takes regular sautéed asparagus to the next level in just 15 minutes. It's healthy, vegan, and gluten-free.
Roasted spring vegetables are an easy sheet pan side dish packed with all our favourite veggies of the season. Plus, it's so easy to prep and make.
Broccoli cheese casserole is creamy, cheesy, and delicious - the most comforting side dish. It's crispy on the outside but soft and tender inside.
Quick and easy Sautéed Asparagus is a simple, savory side dish that goes well with almost any main dish. It's healthy, flavourful, and seasoned simply.
Greek Lemon Roasted Baby Potatoes
Quick and easy Greek lemon roasted baby potatoes are crispy on the outside and tender inside, packed with a Greek flavour blend of lemon, garlic and herbs.
The perfect Greek salad with fresh tomatoes, cucumbers, red onions, green peppers, romaine lettuce, olives and feta cheese tossed in a lemon vinaigrette.
Stovetop Mac and Cheese with White Cheddar
Quick and easy, creamy stovetop mac and cheese with white cheddar is a delicious and comforting one pot 20-minute meal packed with three types of cheese.
Herb Roasted Sweet Potatoes are a quick easy side dish that's healthy, delicious, and flavorful. A perfect side for your holiday table or weeknight dinner.
Oven-roasted corn on the cob with homemade garlic butter is buttery, juicy, crunchy, and perfectly charred on the outside - without a grill.
Quick and easy, 90-minute cheesy garlic dinner rolls are soft and fluffy, buttery and garlicky, and full of cheese inside. The perfect side for dinner.
Scalloped potatoes are a creamy, cheesy, indulgent side dish that will make cheese lovers swoon. Every bite is savory, rich, comforting, and delicious.
Make Ahead and Storing Instructions
You can make many of these chicken side dish recipes ahead of time and store in the refrigerator for a few days or even in the freezer for up to 3 months. Otherwise, you can prepare the ingredients and store in the refrigerator until ready to assemble and/or cook. Check the individual recipes for full make ahead and storing instructions.
To reheat, place any leftovers in the air fryer or the oven at 300F for 10-15 minutes until warmed through, or on the stovetop over medium-low heat (depending on the recipe). If heating from frozen, let it thaw first and then reheat.
More Side Dish Recipes
- 30 Potato Side Dishes
- 15 Brussels Sprouts Recipes
- 50 Best Thanksgiving Side Dishes
- 50 Best Christmas Side Dishes
- 50 Best Easter Side Dishes
Did You Make Any of These Side Dishes for Chicken?
Please leave a comment and rating below, and let me know what you thought of this round up of side dish recipes to serve with chicken. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.
25 Leftover Rotisserie Chicken Recipes
When you have leftover rotisserie chicken sitting in your fridge, you can literally whip up dinner in 30 minutes or less (usually less!). It's the perfect ingredient to use on busy weeknights because it's easy, delicious, and nutritious. So if you are wondering "what to make with leftover chicken", then you are in the right place. We are sharing over 25 of our best and most popular leftover rotisserie chicken recipes including soups, pasta, rice, lasagna, salads, pizza, and more!
Best Ways to Use Leftover Rotisserie Chicken
White Chicken Chili
White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor.
Creamy White Chicken and Spinach Lasagna
Creamy white chicken and spinach lasagna with tender shredded chicken is the most comforting creamiest cheesiest white lasagna. Easy to make ahead & freeze.
Lemon Chicken Orzo Soup
Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl. This family favourite is like chicken noodle soup with a major upgrade. Serve it with some crispy sourdough discard crackers with sesame seeds.
Chicken Enchiladas
Easy baked chicken enchiladas brings the taste of authentic Mexican food into your kitchen -- saucy, spicy, and savoury. Perfect for a Mexican fiesta on Cinco de Mayo.
Chicken Parmesan Stuffed Peppers
Chicken parmesan stuffed peppers are delicious, flavorful, healthy, and filling, and combines two all-time favorites. Great for meal prep and freezes well.
BBQ Chicken Pizza
ForgForget delivery and make sweet, tangy, and smoky BBQ chicken pizza from the comfort of your own home in under 30 minutes. The easiest weeknight dinner.
Chicken Pot Pie
Homemade chicken pot pie is loaded with a delicious, creamy, savory filling contained by a crispy, buttery, and flaky pie crust. It stores and freezes well.
Chicken Nachos
Chicken nachos are an easy to make when you’re craving something filling, crunchy, cheesy, and satisfying. Perfect game day appetizer or late-night snack.
Tetrazzini with Spinach
Creamy tetrazzini with spinach is a simple, easy and delicious pasta recipe that is comforting, creamy and cheesy. The recipe uses turkey, but you can easily substitute it with leftover chicken or a storebought rotisserie chicken instead.
Vietnamese Chicken Salad
Vietnamese chicken salad (known as goi ga) made with shredded chicken and nuoc cham dressing is a fresh, tangy salad full of flavor, color, and texture.
Chicken Tortilla Soup
Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican flavours.
Chicken Pad Thai
No more takeout when you can make flavourful, restaurant-style, authentic chicken Pad Thai at home in just 10 minutes. It's sweet, savoury, sour and nutty.
Chicken Noodle Soup
Homemade chicken noodle soup is classic, comforting, simple, quick, and easy to make at home. Plus, you can use leftover rotisserie chicken to save time.
Butternut Squash Quesadillas with Chicken and Kale
Quick and easy butternut squash quesadillas with chicken and kale is the best fall weeknight meal. It's flavourful, so cheesy, and has the perfect crunch.
Chicken Garden Salad with Ranch Dressing
Chicken garden salad with ranch dressing is fresh, healthy, hearty, and colorful. It's a filling and wholesome lunch or dinner that is versatile too.
Chicken and Rice Soup
Chicken and rice soup is delicious, warm, cozy, and comforting feel-good meal that can warm you up on a chilly day. Easy to make in one pot.
Chicken Penne Pasta
Chicken penne pasta is a quick and easy dinner that is delicious, rich, creamy, and flavorful. It’s a family favorite that’s ready in under 30 minutes. Easily use shredded chicken instead.
Creamy Turkey Gnocchi Soup
Creamy turkey gnocchi soup is the ultimate comfort food — creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes. Make it with rotisserie chicken instead!
Vietnamese Summer Rolls with Chicken
Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack takes less than 20 minutes to make and easier than you think.
White Chicken Lasagna Soup
White chicken lasagna soup is a thick and creamy soup version of this classic Italian dish. It’s quick and easy to make in just 30 minutes.
Leftover Turkey Stuffed Peppers
Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. Easily substitute this crowd-pleaser with rotisserie chicken.
Chicken Salad
Classic chicken salad is a creamy delicious salad that is easy to throw together. It's the perfect side salad for a summer BBQ, potluck, or healthy lunch.
Salsa Verde Green Chicken Enchiladas
Salsa verde green chicken enchiladas are delicious and flavorful, quick and easy to make, and saucy and spicy. Authentic Mexican food ready in 40 minutes.
Coconut Turkey Curry
Coconut turkey curry is creamy, rich, and flavorful. This delicious curry is the perfect recipe to make when you have turkey leftovers, ready in 30 minutes! Easily substitute the turkey with rotisserie chicken.
Greek Chicken Salad
Greek chicken salad is fresh, healthy, and delicious, packed with classic Mediterranean flavors. Perfect as a light lunch or dinner, or for meal prep.
Curry Chicken Fried Rice
Flavourful curry chicken fried rice with chicken, mushrooms, peas, rice, and curry flavours is so easy to make in less than 10 minutes on busy weeknights. Serve with a fresh Chinese garlic cucumber salad on the side.
Chicken and Couscous with Sun-Dried Tomatoes
Simple, healthy and flavourful chicken and couscous with sun-dried tomatoes is ready in under 30 minutes. The easiest weeknight dinner to make tonight!
Turkey Wild Rice Soup
Wholesome hearty one pot leftover turkey wild rice soup can be adapted easily for chicken instead of turkey. It's the most comforting way to use any leftover chicken or a store-bought rotisserie chicken.
BBQ Chicken Stuffed Baked Potatoes
Try this gorgeous combination of BBQ chicken, scallions, cilantro and gruyere for an explosion of flavour in loaded BBQ chicken stuffed baked potatoes.
Turkey Potato Chowder
Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with holiday leftovers. Quick and easy, ready in under 30 minutes. Easily substitute the turkey for rotisserie chicken.
Leftover Turkey Fried Rice
Leftover turkey fried rice with turkey, fluffy rice, scrambled eggs, vegetables, and classic Asian seasonings is a one skillet meal made in just 10 minutes. Easily substitute the turkey in this recipe with leftover chicken.
Buffalo Turkey Wraps
Quick easy buffalo turkey wraps with homemade buffalo sauce are flavorful, spicy, and delicious. Substitute with rotisserie chicken for a delicious lunch that will keep you full until dinner.
Creamy Turkey Orzo Soup
Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavourful. Make this delicious one pot meal using a rotisserie chicken instead in just 30 minutes.
How to Use Leftover Rotisserie Chicken
Some other go to ways to use leftover rotisserie chicken are:
- Top it onto almost any salad recipe to add extra protein and flavor.
- Stuff it in sandwiches for an healthy lunch the next day, like this Leftover Turkey Sandwich.
- Top it onto pizza, like in our Butter Chicken Pizza.
- Add it to pasta sauce for an instant upgrade. I love adding it to Fettuccine Alfredo or Baked Mediterranean Pasta.
Did You Make Any of These Leftover Rotisserie Chicken Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of these easy leftover rotisserie chicken recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Broccoli Cheese Casserole
Broccoli cheese casserole is creamy, cheesy, and delicious. Broccoli florets are tossed into a creamy and cheesy sauce, topped with more cheese and crunch breadcrumbs, and baked to golden brown perfection. It's crispy on the outside but soft and tender inside. Flavored with garlic, this broccoli cheddar side dish is tasty, filling, and oh so satisfying. It's the comforting side dish you've been waiting for all year.
Why You'll Love Broccoli Cheese Casserole
- Broccoli and cheese = the perfect pair. There's a reason why Broccoli Cheese Soup is such a hit. The two main ingredients - broccoli and cheese - are a match made in food heaven. And seriously, soup shouldn't be the only time we see these two together. They bring out their best flavors when combined.
- A crispy, crunchy, cheesy topping. This broccoli cheese casserole is topped with cheddar cheese and baked until crispy, golden-brown perfection. And as if that wasn't enough, throw on some breadcrumbs to take the crispiness to another level. It's just pure perfection on top.
- Ready in under an hour. Casseroles are notorious for taking a long time to bake, but this broccoli and cheese casserole is ready in under an hour. It's easy to prep so you'll be spending most of that time waiting for your oven to do its thing.
Ingredients and Substitutions
To make these easy Broccoli Cheese Casserole, you will need the following ingredients (full quantities in the recipe card below):
- butter
- garlic
- all-purpose flour
- half and half - you can also substitute with whole milk
- vegetable broth - or chicken broth.
- cheddar cheese - feel free to experiment with different types of cheese. Some great options are white cheddar, mozzarella. Monterey Jack, and gruyere.
- salt and pepper
- broccoli
- panko breadcrumbs - I like the super crispy texutr of Panko but you csn use regular breadcrumbs if you wish.
This broccoli cheddar casserole is also customizable. Switch up the flavors with your favorite seasoning, make it a filling main dish by adding in some cooked rice, or add in other vegetables such as mushrooms and carrots.
How to Make the Best Broccoli Cheese Casserole
- Sauté aromatics. In a large skillet, melt butter over medium- high heat until it starts to bubble, about 1 minute. Add garlic and sauté until fragrant, about 1 minute.
- Make sauce. Stir in flour until evenly combined and cook for 1 minute. Add milk and chicken broth. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 5-7 minutes.
- Add cheese and broccoli. Turn off the heat and stir in half of the cheddar cheese until melted and well combined, about 1 minute. Season with salt and pepper. Stir in broccoli florets and toss well to coat.
- Assemble. Transfer and spread creamy broccoli mixture evenly into a 2.4 qt casserole dish. Sprinkle the remaining cheddar cheese on top.
- Prepare breadcrumbs. In a small mixing bowl, combine Panko breadcrumbs with melted butter. Stir well until evenly combined. Sprinkle on top of the casserole.
- Bake. Cover the casserole dish with aluminum foil and bake in a 350F preheated oven for 30 minutes. Remove foil and continue to bake uncovered for another 20-25 minutes until golden brown.
- Serve. Let cool for 5-10 minutes and serve warm.
Storing and Reheating
- How to store: I like to keep casseroles in the same dish I make them in. After cooling, wrap your casserole in plastic cling wrap and store it in the refrigerator for up to four days. You can also transfer and store in an airtight container.
- How to reheat: The best way to reheat a casserole is in the oven at 350F for 15-30 minutes (depending on the size of your meal). Wrap it loosely in aluminum foil before baking.
- Microwave instructions: You can also reheat broccoli cheese casserole in the microwave if you're in a hurry. Heat in a covered microwave-safe dish for 2-5 minutes on medium-low heat.
More Side Dish Recipes
- Green Bean Casserole
- Potatoes au Gratin
- Air Fryer Broccoli
- Corn Casserole
- Creamy Garlic Mushrooms
- Honey Roasted Carrots
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
15 Best Brussels Sprouts Recipes
The arrival of fall means many things, but over here it means that it is officially Brussels sprouts season. So if you are wondering "how to cook Brussels sprouts", you are in the right place. Whether you are looking to cook this seasonal vegetable as a side dish on a busy weeknight alongside a warm and cozy fall dinner or a stress-free side for your Thanksgiving or Christmas dinner, we have got you covered. We are sharing over 15 of the most popular and best Brussels sprouts recipes including roasted Brussels sprouts, creamy Brussels sprouts, air fryer Brussels sprouts, Brussels sprouts salads, and more!
Best Brussels Sprouts Recipes
Sautéed Brussels Sprouts are a quick and easy side dish made with just 5 ingredients and ready to serve in only 15 minutes. They're vegan and keto too.
Tender and caramelized, easy roasted brussels sprouts tossed in balsamic vinegar and honey is a classic household favourite to serve on your holiday table.
Delicious, garlicky, cheesy and creamy brussels sprouts bake is the ultimate comfort food side dish. So flavourful and the best way to eat brussels sprouts.
Honey Balsamic Brussels Sprouts
Easy honey balsamic Brussels sprouts are a sweet savory side dish that's roasted until tender and caramelized, and coated in a delicious flavourful glaze.
Tender and crispy roasted air fryer brussels sprouts cooks in less than 12 minutes with very little oil. It is a holiday table game changer.
Brussels Sprouts with Bacon is a quick and easy side dish with the best flavor and texture. The best part? This holiday side is ready in under 15 minutes.
Maple Roasted Brussels Sprouts and Butternut Squash
Maple Roasted Brussels Sprouts and Butternut Squash are a quick, easy, flavorful, and delicious Thanksgiving side dish that you need this holiday season.
Cheesy Brussels Sprouts Bake is a comforting side dish made with sautéed garlic brussels sprouts, topped with bacon and cheese, and baked until bubbly.
Roasted Brussels Sprouts Salad
Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette.
Bacon Wrapped Brussels Sprouts
Bacon wrapped brussels sprouts are the sweet, savory, and salty appetizer that you need at your next holiday gathering this fall. Simple and easy to make.
Parmesan Crusted Brussels Sprouts
Parmesan crusted Brussels sprouts are a quick, easy, delicious side dish that's perfectly crispy outside and soft and tender inside. Ready in 30 minutes.
One Pan Roasted Harvest Vegetables
One pan roasted harvest vegetables with butternut squash, brussels sprouts and baby potatoes is the best fall side dish. So easy to prep in just minutes.
Air Fryer Vegetable Stir Fry with Tofu
Simple air fryer spring vegetable "stir-fry" with tofu is the ultimate easy dinner ready in less than 10 minutes. It's healthy, vegan and gluten-free.
This Sweet Kale Salad is loaded with hearty greens, veggies, and homemade poppy seed dressing - inspired by the Taylor Farms salad kit from Costco.
More Brussels Sprouts Recipes
Here are some of our favorite brussels sprouts recipes that we found the internet has to offer:
- Crispy Smashed Brussels Sprouts. The name says it all. These sprouts get smashed before baking for maximum crispy edges.
- Brussels Sprouts with Pistachios. These sprouts are roasted with pistachios giving them extra nutty flavor and crunch.
- Sweet and Spicy Brussels Sprouts. These roasted sprouts are loaded with flavor that will make your taste buds sing.
Storing and Reheating Instructions
Brussels sprouts are typically best served fresh, especially if making them crispy on the outside. If you have any leftovers, store in the refrigerator for up to 4-5 days. Confirm storing instructions by checking each recipe.
To reheat any of these recipes, reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through, or on the stovetop over medium low heat for 5-10 minutes, depending on the recipe.
Did You Make Any of These Brussels Sprouts Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of the best Brussels sprouts recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Pumpkin Bundt Cake
Pumpkin bundt cake with cream cheese icing is the perfect dessert to serve this holiday season. With added pumpkin, this warm and cozy cake is super moist inside, with the perfect golden brown crumby crust on the outside. It's easy to make with minimal prep, perfectly spiced with fall flavors, and great for sharing with family and friends. Pumpkin bundt cake is a fall and winter family favorite.
Why You'll Love Pumpkin Bundt Cake
- Perfect cake for entertaining. There's a reason the bundt is known for sharing. Really! The name "bundt" is derived from the German word "bundkuchen," which means "a cake for a gathering." It's the perfect cake to make when gathering with family and friends on Thanksgiving or any day in the fall.
- Warm and cozy fall flavors. It's time to ditch the pumpkin spice latte, and choose this pumpkin bundt cake instead. Well, you could always pair them together. It's got all the same warm and cozy fall flavors of pumpkin spice - cinnamon, nutmeg, and ginger.
- Perfectly moist texture. Bundt cakes in general are incredibly popular for their moistness, flavor, and crust. But this recipe is even more special. With the addition of pumpkin puree, this bundt cake has even more fiber and moisture-which is good for the cake and for you!
- Classic golden crust with homemade icing. Since there's a hole in the middle, every slice of this cake has an opportunity to form delicious crusty edges. And, this special crust means that bundt cakes are excellent vessels for frosting with delicious homemade cream cheese icing.
Ingredients and Substitutions
To make this easy Pumpkin Bundt Cake with Cream Cheese Icing, you will need the following ingredients (full quantities in the recipe card below):
- all-purpose flour
- baking powder + soda - these help the cake rise.
- pumpkin pie spice - feel free to substitute with a combination of ground cinnamon, ground ginger, and all-spice. You could also just use cinnamon if you prefer.
- salt
- butter
- brown sugar
- eggs
- vanilla extract
- pumpkin puree
- milk
- cream cheese icing - made with cream cheese, butter, confectioners' sugar, and milk.
- walnuts or pecans - optional for adding on top of the icing.
You will also need measuring cups and spoons, mixing bowls, hand mixer or stand mixer, and a 10-cup bundt pan.
How to Make the Best Pumpkin Bundt Cake
- Prep. Preheat oven to 350 F. Coat a 10-cup bundt pan with nonstick cooking spray and set aside.
- Combine dry ingredients. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in medium bowl, and whisk to combine. Set aside.
- Combine wet ingredients. Cream butter and sugar in a large bowl using a hand mixer to beat on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating after each addition, then add vanilla and pumpkin puree. Scrape down the sides as needed and beat until well mixed.
- Mix wet and dry ingredients together. Gradually add half of the dry ingredients to the bowl, and beat slowly until just combined. Add in milk and beat until combined. Then, gradually add remaining dry ingredients, scraping down the sides, and beat until mixed.
- Bake. Bake for 55-65 minutes, until a toothpick inserted into the center of the cake comes out clean (the time depends on how hot your oven runs). Let it cool in the pan on a wire rack for 10 minutes. Then flip upside down and let the cake cool down on the wire rack completely.
How to Make Cream Cheese Glaze
In a medium mixing bowl, use a hand mixer to beat together cream cheese and butter until smooth and creamy. Add sugar and milk (½ tablespoon at a time) and beat until smooth and desired consistency is reached.
Use a spoon to slowly drizzle the cream cheese glaze over the cooled bundt cake and sprinkle chopped pecans or walnuts on top.
TIP. The icing should be thin enough to pour but thick enough to coat the back of a spoon. If the icing is too thin, add in a little more sugar. If it is too thick, add in a little more milk.
Recipe Tips and Tricks
- How to make sure the bundt cake doesn't stick to the pan: The main problem people encounter with bundt cakes is that they don't want to come out after baking! To make sure your bundt cake doesn't stick, spray it liberally with oil and ensure every nook and cranny is oiled. For an added layer of protection, you can dust your bundt pan very lightly with flour. I find that I never need this added layer.
- How to store: Store unglazed leftover pumpkin bundt cake at room temperature for a few days or keep it in the fridge for up to five days. Either way, ensure it's in an airtight container, so it doesn't get stale. If your pumpkin bundt cake is glazed with cream cheese icing, it must be refrigerated within 2 hours.
More Pumpkin Dessert Recipes
- 50 Best Fall Desserts
- No Bake Pumpkin Cheesecake
- Pumpkin Mascarpone Pie
- Mini Pumpkin Pies
- Pumpkin Pie Granola
- Pumpkin Cinnamon Rolls
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Pecan Pie
Old-fashioned pecan pie is a classic fall dessert that is perfect for the holidays or whenever you want to satisfy a sweet craving. With a flaky homemade pie crust, a sweet custard filling loaded with crunchy pecans, and a hint of cinnamon, it's got warm and cozy fall vibes written all over it. It has the perfect balance between sweet, savory, and nutty. You seriously won't believe how easy it is to make the best homemade pecan pie with just minutes of prep work. Plus, it's easy to make ahead and freezer-friendly. What else could be better for your Thanksgiving dessert table.
Why You'll Love Pecan Pie
- It's so easy to make. This iconic Thanksgiving dessert comes together so quickly. For such a fancy looking pie, it is actually embarrassingly easy to make. Once you have your pie crust rolled out and ready in the pie dish (or even easier if you are using store-bought pie dough), the filling comes together in just minutes by combining a handful of simple ingredients together and pouring in. There is no need for an intricate basket-weaved layer on top (like in our Apple Pie) or anything else fancy with the pecans on the top. They will just rise up to the top when baked. Amazing, right?
- Make ahead and freezer-friendly. In fact, I would recommend making pecan pie a day in advance or at least a few hours because you want the filling to have time to fully set. Plus, this pie is best served at room temperature, so it takes a while for it to cool down to just that. Of course, you could serve it warm but it might not hold its shape as well. It also freezes really well. You can freeze any leftovers or the whole pie, and allow it to thaw back to room temperature when ready to serve.
- It's a classic pie. Pecan pie is a classic fall dessert that we enjoy every single year (along with hundreds of thousands of other people!). Did you know that pecan pie originated in the end of 19th century? But it was widely spread only in mid-1920s by the manufacturer of Karo syrup who started printing the recipe on cans of their product.
Ingredients and Substitutions
To make this delicious classic old-fashioned pecan pie, you will need the following ingredients (full quantities in the recipe card below):
- single pie crust - you can use homemade pie dough or make things super easy with a store-bought pie crust.
- butter
- brown sugar
- eggs
- golden corn syrup - feel free to substitute with maple syrup (like we did in the Pecan Pie Bars) or with honey. Note that the flavor will change a bit.
- vanilla extract
- ground cinnamon - feel free to substitute with pumpkin pie spice if you prefer.
- salt
- pecan halves
You will also need measuring cups and spoons, mixing bowl, and a 9-inch pie dish.
How to Make the Best Pecan Pie
- Prepare the pie dough. If using homemade pie dough, roll out the chilled pie crust dough into a 12-inch circle on a lightly floured surface using a lightly floured rolling pin. Fit the dough into a 9-inch pie dish. Trim the dough to a 1-inch overhang and fold it over to form a rim. Using your fingers, pinch the rim to create a crimped edge or use a fork and press down on the rim to form an edge.
- Chill the crust. Lightly prick the bottom of the assembled pie dough (homemade or store-bought) all over with a fork. This helps to release air during baking. Transfer the pie plate into the refrigerator to chill.
- Make the pecan filling. In a large mixing bowl, whisk together melted butter and brown sugar until smooth. Whisk in eggs, corn syrup, vanilla, cinnamon, and salt until combined.
- Assemble the pie. Mix in the pecans and carefully pour the pie filling into the chilled pie crust.
- Bake. Bake the pecan pie in a 350F preheated oven for 20 minutes, then cover it loosely with aluminum foil to prevent the crust from browning too much. Place the pie back into the oven and continue to bake for another 30-40 minutes until the top of the pie is golden and the filling has set. It will slightly jiggle when you gently shake the pie dish. Note that the center of the pie will also peak out but it will settle as it cools.
- Serve. Allow the pie to cool completely for several hours before slicing and serving. You could also serve it warm but note that won't hold its shape as easily when slicing. Serve with whipped cream or vanilla ice cream.
Storing Instructions
- How to store: Once cooled to room temperature, cover the pecan pie loosely with aluminum foil or plastic cling wrap and refrigerator for up to 3-4 days.
- How to freeze: You can also easily freeze this pecan pie either. Carefully wrap it tightly with plastic cling wrap or aluminum foil and store upright inside a freezer bag or airtight container. Thaw overnight in the refrigerator before serving.
More Fall Pie Recipes
- 50 Best Fall Desserts
- Pumpkin Pie
- Pumpkin Mascarpone Pie
- Braided Lattice Apple Pie
- Pecan Pie Bars
- Mini Pumpkin Pies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
20 Thanksgiving Soup Recipes
You might think that Thanksgiving dinners is all about the main course and comforting side dishes, but you need a warm and cozy Thanksgiving soup to open your appetite to it all. Soup is the perfect first course to serve your guests - it's comforting, delicious, and so satisfying. So if you are wondering "what soup to make on Thanksgiving", then you have come to the right place. We are sharing over 20 of our most popular best Thanksgiving soup recipes including all the butternut squash soups, pumpkin soups, cozy potato and sweet potato soups, creamy fall vegetable soups, and more. We've even got a bunch of Thanksgiving leftover soup for all those delicious turkey leftovers. Plus, most of these soups are vegetarian, vegan, and/or gluten-free so there is something here for everyone.
Best Thanksgiving Soups
It's no surprise that our easy roasted butternut squash soup is the most pinned soup recipe on Pinterest. This soup captures the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Serve with with a side of homemade bread for major dipping.
Roasted Butternut and Cauliflower Soup
Creamy roasted butternut squash and cauliflower soup has all the fall soup feels and is vegan and gluten-free. Plus, it's super easy to make in a sheet pan and then puree. Serve it with some quick and easy green onion dinner rolls or skillet dinner rolls.
One pot sweet potato soup is super silky, creamy and vegan, and packed with fall flavours. Make this quick and easy fall and winter soup in 30 minutes. Serve with some rosemary cornbread or pumpkin dinner rolls on the side.
Cream of mushroom soup is thick, creamy, and comforting. This delicious one pot soup is easy to make in 45 minutes, freezer-friendly, and reheats well.
Roasted Acorn Squash Soup is smooth and velvety, packed with veggies, and loaded with fall flavor. Serve for a cozy lunch, dinner, or on Thanksgiving.
Quick and easy 30-minute butternut squash soup is simple yet packed with flavour, is naturally vegan and gluten-free, and can be made ahead of time. Serve it alongside some easy rosemary garlic focaccia bread or cornbread muffins for dipping.
Instant Pot Butternut Squash Soup
Instant pot butternut squash soup is the perfect fall dish to cook in your pressure cooker - warm, cozy, comforting, and creamy. Make in 15 minutes.
Creamy Garlic Cauliflower Soup
Creamy Garlic Cauliflower Soup is creamy and healthy. This vegetarian soup is ready in 45 minutes with a handful of wholesome ingredients and a few steps. Serve it with an easy tomato bruschetta on the side.
Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. This vegan soup is ready just over 35 minutes with minimal prep and in one pot.
Creamy ham and potato soup is hearty, filling, and so flavourful. This warm and cozy one pot meal is the easiest weeknight meal to make in just 25 minutes.
Roasted Carrot and Ginger Soup
Roasted carrot and ginger soup is rich, velvety, creamy, flavorful, and delicious. This healthy vegetarian soup is quick and easy to make in 30 minutes. Serve it with some toasted bread.
Butternut Squash Apple Soup is healthy and simple yet packed with so much flavour. Top this easy vegan soup with a layer of homemade toasted croutons.
Carrot Pumpkin Soup is wholesome, nutritious, and delicious. It's quick and easy comfort food that's perfect to feed the family on lazy weeknights.
Potato Corn Chowder is rich, creamy, hearty, and delicious. Made with simple ingredients in 35 minutes, this vegetarian soup is perfect for a quick meal.
Broccoli cheese soup is creamy, cozy, and delicious simmered in a buttery cheesy broth for the perfect blend of textures and flavors - comfort food goals.
Creamy Pumpkin and Corn Chowder
If you haven't had this combo of flavours together, then you are in for a real treat. Creamy pumpkin and corn chowder is ready in under 30 minutes. It's the perfect fall vegetarian and gluten-free weeknight dinner. Serve it with a winter kale salad on the side.
Cheesy Potato Soup is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in 30 minutes to a rich, luscious soup.
Leftover Thanksgiving Soup Recipes
Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes.
Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with holiday leftovers. Quick and easy, ready in under 30 minutes.
Wholesome hearty one pot leftover turkey wild rice soup is the most comforting way to use leftover turkey from Thanksgiving turkey dinner. So easy to make.
Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavourful. Make this delicious one pot meal with leftover turkey in 30 minutes. One of my favorite ways to use Thanksgiving leftovers.
Mashed potato soup is one of the best ways to use up leftover mashed potatoes. It's creamy, cheesy, delicious, and ready in under 30 minutes.
How to Store Thanksgiving Soup
- How to store: All of these Thanksgiving soup recipes can easily be made ahead and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Make ahead instructions: To make any of these Thanksgiving soups ahead of time, you can also just prep the ingredients in advance. That can mean chopping up vegetables or mixing ingredients together and storing until ready to cook. Store all the prepared ingredients in airtight containers in the refrigerator.
More Thanksgiving Recipes
- 30 Best Thanksgiving Appetizers
- 50 Best Thanksgiving Side Dishes
- 25 Warm and Cozy Fall Soup Recipes
- 40 Best Thanksgiving Main Dishes
- 25 Best Thanksgiving Desserts
- 15 Thanksgiving Bread Recipes
Did You Make Any of These Thanksgiving Soup Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of these easy and delicious Thanksgiving soup recipes at home. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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15 Leftover Turkey Recipes
It's no surprise that after a big holiday dinner like Thanksgiving or Christmas, you will end up with a lot of turkey leftovers. And having a lot of leftovers doesn't mean that you have to eat turkey and mashed potatoes all week long. You can use leftover turkey and completely transform it in a new and delicious recipe. So if you are wondering "what to make with leftover turkey", then you are in the right place. We are sharing over 10 of our best and most popular leftover turkey recipes including soups, pasta, rice, sandwiches, and more!
Best Leftover Turkey Recipes
Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with holiday leftovers. Quick and easy, ready in under 30 minutes.
Turkey Tetrazzini with Spinach
Creamy leftover turkey tetrazzini with spinach is a simple, easy and delicious pasta recipe that is comforting, creamy and cheesy. It's a family favourite.
Leftover Turkey Stuffed Bell Peppers
Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. A total crowd-pleaser and delicious Thanksgiving leftover recipe.
Leftover Thanksgiving Turkey Sandwich with Cranberry Sauce
Looking for comfort food in a hand-held serving? You got it! Put those leftovers to good use in this leftover Thanksgiving turkey sandwich with cranberry sauce.
Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes.
Leftover turkey fried rice with turkey, fluffy rice, scrambled eggs, vegetables, and classic Asian seasonings is a one skillet meal made in just 10 minutes.
Wholesome hearty one pot leftover turkey wild rice soup is the most comforting way to use leftover turkey from Thanksgiving turkey dinner. So easy to make.
Quick easy buffalo turkey wraps with homemade buffalo sauce are flavorful, spicy, and delicious. A healthy lunch that will keep you full until dinner.
Turkey Enchiladas are a cheesy, filling, and comforting meal that is quick and easy to make using a handful of ingredients including leftover turkey.
Coconut turkey curry is creamy, rich, and flavorful. This delicious curry is the perfect recipe to make when you have turkey leftovers, ready in 30 minutes!
Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavourful. Make this delicious one pot meal with leftover turkey in 30 minutes. One of my favorite ways to use Thanksgiving leftovers.
This Leftover Turkey Salad is a creamy and filling salad that is quick and easy to make - and your new go-to recipe for using Thanksgiving leftovers!
Substitute Chicken with Leftover Turkey in these Recipes
White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor.
Forget delivery and make sweet, tangy, and smoky BBQ chicken pizza from the comfort of your own home in under 30 minutes. The easiest weeknight dinner.
Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack takes less than 20 minutes to make and easier than you think.
Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican flavours.
Turkey Recipes
Are you planning ahead for the Turkey leftovers, even before your Thanksgiving dinner or Christmas dinner? Well then try any of our favorite turkey recipes to use in these leftover recipes.
- Juiciest Whole Roast Turkey
- Roasted Turkey Breast
- Slow Cooker Turkey Breast
- Instant Pot Turkey Breast
- Asian Five-Spice Roast Turkey
- Roasted Turkey Legs
- Instant Pot Turkey Thighs
- Soy Glazed Braised Turkey Breast with Five-Spice
More Holiday Recipes
- 25 Best Thanksgiving Leftover Recipes
- Easy Thanksgiving Menu
- Best Christmas Recipes and Menu
- 60+ Fall Dinner Ideas
- 60+ Winter Dinner Ideas
- 30 Best Thanksgiving Appetizers
- 50 Best Thanksgiving Side Dishes
Did You Make Any of These Recipes with Turkey Leftovers?
Please leave a comment and rating below, and let me know what you thought of these leftover turkey recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.
Butternut Squash Lasagna
Butternut squash lasagna is a delicious vegetarian lasagna that will impress even the most adamant meat-eaters. With three distinct layers-a roasted butternut squash filling, a creamy spinach sauce, and a three-cheese blend-this butternut squash lasagna is complex, warm, cozy, and so satisfying. It's the perfect family dinner to make this fall and winter when you are looking for some major comfort food.
Why You'll Love Butternut Squash Lasagna
- Butternut squash filling. This orange winter squash is known for its tasty, sweet, and nutty flesh, and the natural flavors and textures of roasted butternut squash are what make this lasagna truly unique. Plus, it boasts tons of health benefits, including immune support, eye health, healthy blood pressure and blood sugar, and hydration.
- Creamy spinach sauce. If this isn't enough to convince you to make this lasagna, then I don't know what is! Just like in our Creamy White Chicken and Spinach Lasagna, the creamy spinach sauce consists of sautéed onions and garlic, whole milk, Parmesan cheese, fresh baby spinach, and seasonings.
- Three-cheese filling. Finally, the layer we've all been waiting for- this three-cheese filling is made of ricotta, mozzarella, Parmesan, and freshly chopped parsley. It's rich, satisfying, and a staple in Classic Lasagna.
Ingredients and Substitutions
To make this delicious butternut squash lasagna, you will need the following ingredients (full quantities in the recipe card below):
- butternut squash - roasted with olive oil, salt, and pepper.
- lasagna noodles - boiled with olive oil and salt.
- butter
- onion
- garlic
- all-purpose flour
- half and half cream - you can substitute this for whole milk.
- salt and pepper
- baby spinach - you could substitute this for kale.
- cheese - ricotta cheese, mozzarella cheese, and Parmesan cheese.
- egg
- parsley
You will also need measuring cups and spoons, mixing bowls, shallow saucepan, and a 9x13-inch casserole pan.
How to Make the Best Butternut Squash Lasagna
- Prepare the butternut squash. Peel the butternut squash and slice into ¼-inch pieces. In a large mixing bowl, add the butternut squash, oil, salt, and pepper. Toss well to coat.
- Roast the butternut squash. Place the squash slices into a large parchment-lined half sheet baking pan and bake in a 375F preheated oven for 35- 40 minutes until fork tender and golden brown. Set aside.
- Cook the lasagna noodles. While baking the butternut squash, prepare the noodles by bringing a large pot of salted water to a boil over medium-high heat. Add lasagna noodles and oil and cook until al dente (fully cooked but still firm) according to package directions, about 8-10 minutes. Rinse the noodles under cold water to cool off completely and set aside in the pot.
- Make the spinach sauce. In a large shallow saucepan or 4 qt. Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion and garlic and sauté until tender, about 3-4 minutes. Stir in flour. Mix well and cook for 1 minute. Pour in half and half cream, stirring well and bring to a boil, about 6-8 minutes. Add cheese and season with salt and pepper. Lower heat to medium and let the mixture simmer for 5-7 minutes until thickened to a desired consistency, stirring occasionally. The sauce should be similar to a gravy consistency and thick enough to coat the back of a spoon. Turn off the heat and stir in spinach evenly until wilted, about 1 minute. Set the sauce aside.
- Make the ricotta cheese mixture. In a medium bowl, stir together mozzarella, ricotta, Parmesan, parsley, and egg until evenly combined. Set aside.
How to Assemble Butternut Squash Lasagna
The layering order should be as follows: sauce, noodles, cheese, squash, sauce, noodles, cheese, squash, noodles, sauce, and mozzarella.
- Sauce. Add and evenly spread 1 cup of creamy spinach sauce on the bottom of a 9x13-inch casserole pan.
- Noodles. Place 3 lasagna noodles evenly apart over the sauce.
- Cheese. Spread ½ of the cheese mixture over the noodles.
- Butternut Squash. Place ½ of the roasted butternut squash slices over the cheese.
- Sauce. Spread ½ of the remaining sauce evenly over the squash slices.
- Noodles. Place 3 lasagna noodles evenly apart over the sauce.
- Cheese. Spread remaining ½ of the cheese mixture over the noodles.
- Butternut Squash. Place remaining ½ of the roasted butternut squash slices over the cheese.
- Noodles. Place 3 lasagna noodles evenly apart on top.
- Sauce. Spread remaining sauce evenly over the squash slices.
- Mozzarella. Top with the remaining mozzarella.
How to Bake Lasagna
- Lightly grease a large piece of aluminum foil and cover the pan. Greasing the foil prevents the melted cheese from sticking to the foil while baking.
- Bake the lasagna covered in a preheated 375 F oven for 45 minutes. Remove the foil and bake uncovered for another 15-20 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn on broiler on high and broil for 3-4 minutes to get the crispy and brown cheesy crust.
- Let the lasagna rest for at least 15 minutes before slicing. This is to ensure the cream sauce sets a bit and is not too runny.
Recipe Tips and Tricks
- Let the lasagna rest: I know. A fresh lasagna steaming as it comes out of the oven is one of life's greatest temptations. However, don't skip the final step. Letting your lasagna rest is essential to keep everything together. A runny lasagna is no fun.
- How to store: After the lasagna cools completely to room temperature, wrap it in plastic wrap or aluminum foil, or place it in an airtight container. It will last for up to 4-5 days in the refrigerator.
- How to reheat: Place leftover lasagna in an oven-safe dish and cover with aluminum foil. Heat in a preheated 350F oven for about 20 minutes until warmed through. To speed up the reheating process, divide lasagna into smaller pieces and separate to allow hot air to flow between them. You can also reheat individual pieces in a 350F air fryer for 10 minutes.
More Butternut Squash Recipes
- 20 Best Butternut Squash Recipes
- Butternut Squash Mac and Cheese
- Air Fryer Butternut Squash
- Fall Harvest Salad with Butternut Squash and Apple
- Roasted Butternut Squash
- Butternut Squash Quesadillas with Chicken and Kale
Tried this recipe?
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15 Best Fall Salad Recipes
When it comes to fall salads, it's all about the fresh seasonal fruits and vegetables that we just can't get enough off. I am talking about butternut squash, apples, pomegranate, and more. So if you are wondering what healthy fall salad to make on a cozy night in this autumn, then you have come to the right place. We are sharing over 15 of the best fall salad recipes including butternut squash salads, apple salads, roasted vegetable salads, warm salads, and more! Serve these salads alongside a comforting fall dinner to balance it all out, make it into a complete and filling meal by adding in some protein like roasted chicken or salmon, or serve it as a gorgeous side dish on your Thanksgiving dinner table.
Best Salad Recipes to Make this Fall
Fall Harvest Salad with Butternut Squash and Apple
Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing.
Arugula Salad with Apple and Pecan
Arugula salad with apple and pecan is a quick and easy fall salad made with fresh seasonal ingredients in just minutes. Perfect for a holiday dinner table.
Roasted Brussels Sprouts Salad
Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette.
Sweet Kale Salad
This Sweet Kale Salad is loaded with hearty greens, veggies, and homemade poppy seed dressing — inspired by the Taylor Farms salad kit from Costco.
Butternut Squash Salad
Butternut squash salad is a light meal that's loaded with fall flavors — roasted butternut squash, baby kale, walnuts, dried cranberries, and feta.
Apple Walnut Salad with Homemade Balsamic Vinaigrette
Throw together crisp apples, crunchy walnuts, and sweet cranberries for a taste of the holidays in this fall apple walnut salad with homemade balsamic vinaigrette.
Shaved Brussels Sprout Salad
Shaved Brussels Sprout Salad is a delicious fall salad packed with fresh sprouts, apples, cranberries, and crunchy seeds, tossed in a homemade vinaigrette.
Winter Kale Salad with Apple Cider Vinaigrette and Spiced Pecans
Cozy winter kale salad with apple cider vinaigrette is easy to make with crispy apples, tangy goat cheese and crunchy spiced pecans in under 10 minutes.
Butternut Squash Quinoa Salad
This Butternut Squash Quinoa Salad is easy to make, ready in under an hour, delicious, and loaded with health benefits. It's the perfect fall salad.
Arugula and Roasted Carrot Salad
Arugula and roasted carrot salad is one of the best spring salads, packed with a delicious combination of sweet and sour flavours, plus easy to make.
Thanksgiving Salad
This simple and healthy Thanksgiving Salad is loaded with greens, seasonal veggies, pomegranate seeds, and pecans, all tossed in a homemade vinaigrette.
Goat Cheese and Tangelo Winter Salad
Healthy and light, goat cheese and tangelo winter salad with creamy caesar dressing is flavourful, crunchy and takes just minutes to prepare.
Warm Lentil Salad with Butternut Squash and Shiitake Mushrooms
This warm lentil salad with butternut squash and shiitake mushrooms is the most comforting salad. Add it to your holiday dinner this fall.
Quinoa Spinach Power Salad with Lemon Vinaigrette
Take a bite into this refreshing, gluten-free quinoa and spinach salad bursting with colourful tomatoes, cucumbers and raisins.
Mandarin Orange Salad
Mandarin orange salad is fresh, vibrant, tangy, and sweet, bursting with flavour, and topped with a delicious orange salad dressing.
Lemon Kale Salad
Lemon kale salad is a simple, flavorful, and healthy meal that’s thrown together in just minutes with fresh ingredients. The perfect quick lunch or dinner.
Tips for Storing Autumn Salads
- Make ahead instructions: Almost all of these fall salads can be made ahead of time. When making ahead, I recommend storing the ingredients separately from the dressing, and toss when ready to serve. To prep ahead of time, chop up all the ingredients and store in an airtight container in the refrigerator.
- How to store: More autumn salad leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Refer to the specific recipe post for complete storing instructions.
- How to customize. Most of these fall salad recipes are versatile and completely customizable. You can add in different vegetables or add in extra protein such as chicken, shrimp, salmon, or tofu.
Did You Make Any of These Fall Salad Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of these easy fall salad recipes at home. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Instant Pot Mashed Potatoes
Instant pot mashed potatoes are the quickest and easiest mashed potatoes you'll make in under 20 minutes (including prep!). They're ultra creamy, indulgent, and comforting. Pressure cooker mashed potatoes are a must-have and stress-free side for your next holiday gathering and a family favorite any other night of the week. Trust me, you might never cook potatoes any other way!
Why You'll Love Instant Pot Mashed Potatoes
- This recipe is ready super fast. Using an instant pot pressure cooker speeds everything up. The potatoes will be cooked in a short 10 minutes (unlike our classic stovetop Mashed Potatoes that take 20-25 minutes to cook). Then, just drain, mash, and add all the other ingredients. Next to quick cooking vegetables like Sautéed Garlic Green Beans, this is one of the fastest sides you'll ever prepare.
- They're so easy to make. The only thing that's easier to make than these instant pot mashed potatoes is probably pre-packaged sides that you can toss in the microwave before calling it a day. It takes minimal prep work (mostly peeling and chopping up those potatoes).
- They're incredibly creamy. You'll love the smooth and creamy texture of these pressure cooker mashed potatoes. The perfect balance of butter, sour cream, and milk delivers exactly the right texture that you want in mashed potatoes.
- They're lightly seasoned but so flavorful. These mashed potatoes are seasoned simply with just garlic powder, salt, and pepper. But combined with the buttery, milky, creamy mashed potatoes, it adds just the right amount of added flavor.
Ingredients and Substitutions
To make these Instant Pot Mashed Potatoes, you will need the following ingredients (full quantities in the recipe card below):
- potatoes - I used russet potatoes for their creamy texture. Yukon gold potatoes are also great for making mashed potatoes.
- butter
- sour cream
- milk
- seasoning - seasoned with garlic powder, salt, and pepper.
- green onions - optional, for topping.
Mashed potatoes are versatile and you can switch up the ingredients that you mash the potatoes with after you've pressure cooked them. For instance, you can use cream cheese instead of sour cream in our Creamy Classic Mashed Potatoes, or use mascarpone cheese to make Mascarpone Mashed Potatoes.
How to Make the Best Instant Pot Mashed Potatoes
- Add potatoes to the instant pot. Add chopped potatoes into the instant pot and cover with water (about 3-4 cups). Season with salt and stir well to dissolve. Seal the lid and set the steam release knob to the sealed position.
- Pressure cook the potatoes. Cook the potatoes on manual pressure for 10 minutes until tender. Once the time is up, quick release the pressure or wait until all of the steam has released and the valve has dropped.
- Mash. Drain the potatoes completely and mash with a potato masher or fork. Add butter, sour cream, milk, salt, pepper and garlic powder to the potatoes. Mix well with an electric mixer or whisk to combine until smooth, about 1 minute.
- Serve. Garnish with a pat of butter and green onions (or your favorite toppings) and serve immediately.
Recipe Tips and Tricks
- How to serve: Mashed potatoes are a delicious side on their own on a plate of roast chicken, turkey, or salmon. You can also take them to the next level and top with cheddar cheese, bacon, gravy, sour cream, or green onions.
- How to store: Keep leftover instant pot mashed potatoes in an airtight container in the fridge for up to four days.
- How to reheat: Reheat leftover potatoes covered in the microwave on medium heat for 1-5 minutes, stirring occasionally. I recommend covering a microwave-safe bowl with plastic wrap for the best results.
More Mashed Potato Recipes
- Mascarpone Mashed Potatoes
- Garlic Mashed Potatoes with Sour Cream
- The Best and Creamiest Mashed Potatoes
- Healthy Mashed Potatoes
- Savoury Mashed Sweet Potatoes
- Mashed Potato Cakes
Tried this recipe?
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Ground Turkey Pasta Bake
Ground turkey pasta bake is an easy yet impressive meal that is cozy, comforting, and satisfying. Delicious rigatoni pasta is tossed in a rich meaty sauce loaded with lean turkey and mushrooms, topped with melty cheese, and baked to perfection. This casserole dinner is filling, flavorful, and feeds a crowd. Ready in just 45 minutes, it's a weeknight favorite that the whole family will love.
Why You'll Love Ground Turkey Pasta Bake
- Delicious and flavorful. Ground turkey is a great protein to cook with because it's lean and a healthier alternative to beef. Plus, it soaks up flavors really well, and does not disappoint. Here it is made flavorful with veggies like onions and mushrooms, tossed in tomato sauce, well-seasoned, and topped with cheese.
- It's a family-friendly meal. Quick, easy, and simple meals are what we are good at. This recipe takes 45 minutes from start to finish, but most of that time the pasta bake is in the oven. It takes just a few simple steps and a couple of pans for this well-rounded meal. Perfect for a lazy dinner that the whole family with love.
- A filling wholesome meal. There's nothing better than being full after a meal, and this ground turkey pasta bake sure does the job. It has pasta, nutritious veggies, and a clean protein, leaving no one hungry.
Ingredients And Substitutions
To make this Ground Turkey Pasta Bake, you will need the following ingredients (full quantities in the recipe card below):
- pasta - I used rigatoni but any type of pasta will work. Use a shape that will hold in all that delicious sauce. Try penne, rotini, or shells.
- olive oil
- ground turkey
- mushrooms
- onion
- garlic
- tomato sauce
- balsamic vinegar
- seasoning - parsley, Italian seasoning, salt and pepper.
- cheddar cheese - I used marble cheddar cheese, but you can use yellow or white cheddar, or substitute with any melty cheese such as mozzarella or havarti.
You will also need measuring cups and spoons, a couple large pots, and a 9x13-inch casserole pan.
How To Make The Best Ground Turkey Pasta Bake
- Boil pasta. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente (fully cooked but still firm) according to package directions, about 8-10 minutes. Drain well and rinse with cold water to stop the cooking process. Set aside.
- Cook turkey. Meanwhile, heat oil in another large pot or 4 qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add ground turkey and cook for 8-10 minutes until browned evenly. Break the turkey into small pieces using a spatula.
- Make the sauce. Add mushrooms, onion and garlic. Mix well and sauté for 3-4 minutes until tender. Stir in tomato sauce and wine (or balsamic) and bring the meat sauce to a simmer. Stir in parsley and season with Italian seasoning, salt, and pepper. Cover the lid and turn the heat down to low. Simmer for 5-10 minutes, stirring occasionally. Simmering not only tenderizes the meat but also develops a richer flavor in the sauce.
- Toss in pasta. Toss in the cooked pasta and stir to combine until coated well with the meat sauce.
- Bake. Transfer into a 9x13-inch casserole pan, and sprinkle cheese evenly on top. Bake in a 375 F preheated oven for 25 minutes until the melted cheese is golden and browned. Let cool for 15 minutes. Cover with aluminum foil if the melted cheese starts to brown too much during baking.
Recipe Tips and Tricks
- Don't overcook your pasta: If you like your pasta tender, you're probably used to cooking it slightly past the package directions. Don't do that for this recipe because the pasta will continue to cook, soaking up the sauce in the oven. To avoid mushy pasta, avoid overcooking initially.
- How to store: Allow the ground turkey pasta bake to cool to room temperature. Then, cover with plastic wrap or tin foil or transfer it into an airtight container. It will keep in the fridge for up to three days.
- How to reheat: Reheat leftover ground turkey pasta bake in the microwave (covered on medium heat) or in a 375F preheated oven until warmed through. Cook time will vary depending on the amount. You can also reheat on the stovetop over medium heat until warmed through. Add a splash of water if the sauce has thickened up too much in the refrigerator.
More Pasta Recipes
- 40 Best Pasta Recipes
- Pasta Bake with Sausage (Baked Ziti)
- Shrimp Fettuccine Alfredo Pasta Bake
- Turkey Tetrazzini with Spinach
- Mascarpone Pesto Pasta
- Fettuccine Alfredo
- Spaghetti Bolognese
Tried this recipe?
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Air Fryer Chicken Thighs
Air fryer chicken thighs are the crispiest, tastiest, and juiciest chicken you'll eat all week. They're marinated in a delicious and flavorful seasoning blend, then cooked in the air fryer for only 25 minutes until they reach crisp perfection on the outside and juicy and tender inside. It's a perfect recipe for busy weeknights and it's kid-friendly so the whole family will love it!
Why You'll Love Air Fryer Chicken Thighs
- There's nothing better than crispy skin. All it takes for the crispiest skin is 25 minutes in your air fryer. You'll seriously be amazed at the crunchy texture and may never cook chicken any other way! Expect these chicken thighs to stir fights over who gets to eat the last piece.
- Good marinades make good chicken. On its own, chicken tends to need a little boost in the flavor department. It's not like a good steak that only needs some salt and pepper. For these air fryer chicken thighs, you'll create a masterful blend of oil, Worcestershire sauce, balsamic vinegar, and an awesome seasoning mix to give you the most flavorful chicken ever.
- Juicy tender chicken with little effort. These air fryer chicken thighs only require 5 minutes of prep time. Then all you have to do is wait for it to marinate, pop into the air fryer, and sit back and relax while your air fryer does all the magic.
Ingredients and Substitutions
To make these easy air fryer chicken thighs, you will need the following ingredients (full quantities in the recipe card below):
- chicken thighs
- vegetable oil
- salt and pepper
- garlic powder
- paprika
- Italian seasoning
- Worcestershire sauce - this adds delicious flavor but it's optional. You can also substitute it with soy sauce.
- balsamic vinegar
You will also need measuring cups and spoons, ziploc bag (or bowl with plastic cling wrap), and an air fryer.
How to Make the Best Air Fryer Chicken Thighs
- Marinate the chicken. Place chicken thighs in a large ziploc bag. Add oil and all seasoning. Seal the bag and shake well. Press the air out of the bag and make sure it's tightly sealed. Press the seasoning around the chicken to coat (You can also marinate it in a bowl covered with plastic cling wrap). Place in the refrigerator and marinate for at least 1 hour, up to overnight.
- Air fry. When ready to cook, preheat the air fryer to 375F, about 5 minutes. Place the thighs (skin side up) in a single layer in the air fryer basket and cook for 25-28 minutes until the skin turns crispy and golden brown to your desired level of crispiness. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
- Serve. Serve immediately with your favorite side dish or veggies like Mashed Potatoes, Air Fryer Garlic Green Beans, or Air Fryer Broccoli.
Other Ways to Cook Chicken Thighs
- How to bake in the oven: Preheat the oven to 400F. Arrange the marinated chicken thighs on a quarter sheet baking pan and bake for 35 minutes until the skin is crispy and the internal temperature for the chicken reaches 165 F as read on a meat thermometer. Turn over once halfway through baking. Optionally, turn the broiler on high and cook for another 2-3 minutes until nicely charred.
- How to grill: Preheat the grill to 350 F over medium heat. Place the chicken thighs on the grill and cook over medium heat for 6-8 minutes on each side until nicely charred and the internal temperature for the chicken reaches 165 F as read on a meat thermometer. Flip occasionally to avoid overcooking.
Recipe Tips and Tricks
- Don't overcrowd your air fryer: If your air fryer is on the smaller side, you'll need to cook your chicken thighs in batches. Overcrowding your air fryer will make it impossible for the skin on your chicken thighs to get crispy and delicious. Trust me, it's worth the wait.
- How to store: Make sure to let the air fryer chicken thighs cool to room temperature before storing. This helps keep the crispy skin crispy. Place them in an airtight container or wrap them in aluminum foil. They will last in the refrigerator for three to four days.
- How to reheat: Reheat leftover chicken thighs in the air fryer at 350F for 5-10 minutes until warmed through.
More Chicken Thigh Recipes
- 60 Best Chicken Recipes
- Skillet Chicken Thighs and Baby Potatoes
- Apple Dijon Braised Chicken Thighs
- One Pot Spanish Chicken and Rice
- Sheet Pan Soy Glazed Chicken Thighs
- Chicken Thighs with Green Beans and Potatoes
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Chicken and Rice Soup
Chicken and rice soup is delicious, warm, cozy, and comforting feel-good meal. It's what "chicken soup for the soul" is all about. Tender chicken is simmered in a rich broth with onions, carrots, and rice, and fresh herbs. It is perfect for cooler days in the fall or winter, as an immune booster when you have a cold, or whenever you are craving something warm and healthy. Plus, it's easy to cook up a big pot of chicken soup and difficult to do it wrong-so it's great for novice cooks and experts alike.
Why You'll Love Chicken and Rice Soup
- It's so easy to make. This chicken and rice soup is nearly a one-pot meal. It creates minimal cleanup, and it's a recipe that's easy enough that even newbies in the kitchen can confidently make it. Choose this low-stress, low-energy recipe for a healthy, high-energy meal.
- Bone-in chicken thighs. By using bone in chicken thighs or legs, you are adding so much more flavor to the broth than compared to chicken breast. Thanks to the bones and the extra delectable fats, you are adding more intense richness. Plus, they're nearly impossible to overcook and way cheaper (about ⅓ the price) of chicken breasts. Sounds like a win-win-win.
- Chicken soup is comfort in a bowl. Seriously. This chicken and rice soup is scientifically proven to have feel-good benefits. Chicken is high in tryptophan, an amino acid your body needs to produce serotonin. This neurotransmitter is responsible for mood regulation and your sense of well-being.
Ingredients and Substitutions
To make this cozy chicken and rice soup, you will need the following ingredients (full quantities in recipe card below):
- onions + garlic - these are staples in soup to add delicious flavor.
- long grain white rice - any long grain white rice will work, such as basmati rice or jasmine rice.
- chicken broth
- water
- salt and pepper
- chicken thighs or legs - you could substitute with 1 cup of rotisserie chicken or shredded chicken instead and cook for just 10 minutes instead of 45 minutes before adding in the cilantro and following the recipe as written.
- carrots
- cilantro
You will also need a large stockpot (I used my 4 quart Dutch oven).
How to Make the Best Chicken and Rice Soup
- Add ingredients. In a large stockpot or 4 quart Dutch oven, add onion, garlic, rice, chicken broth, water, salt and pepper. Bring to a boil over high heat, then turn heat down to medium-low and cover. Simmer for 5 minutes.
- Add chicken and simmer. Add chicken and carrots. Bring to a simmer, cover and continue to cook for 45 minutes, stirring occasionally so that the rice does not stick to the bottom of the pot.
- Add cilantro. Stir in cilantro and cover. Simmer for another 20 minutes. Remove the chicken and shred it using 2 forks. Discard the bones and return the shredded chicken back into the pot.
- Serve. Serve immediately with a fresh squeeze of lemon juice. If the soup is too thick for your liking, add ½ cup of water at a time to thin it out. Season to taste with extra salt and pepper, if desired.
Storing Instructions
- How to store: Allow chicken and rice soup to cool to room temperature, then store in the same pot with the lid or transfer to an airtight container in the fridge for up to 4 days.
- How to freeze: Maximize the shelf life of your homemade chicken and rice soup by freezing it after it's cooled down. Keep in a sturdy airtight container (but leave some room for the broth to expand). Eat within 3 months.
- How to reheat: Reheat this chicken soup on the stovetop over medium heat, occasionally stirring until it is heated all the way through. If the soup is frozen, let it thaw in the refrigerator overnight first. You can also reheat soup in the microwave in 20-30 second increments. If frozen, break up ice chunks with a spoon as best you can as you reheat.
More Soup Recipes
- 60 Best Soup Recipes
- Lemon Chicken Orzo Soup
- Chicken Tortilla Soup
- Split Pea Soup
- Beef Cabbage Barley Soup
- Minestrone Soup
- Creamy Tortellini Soup with Sausage
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
15 Best Salmon Recipes
When it comes to making something quick and easy for dinner, salmon is always the go-to meal over here. It's delicious, flavorful, and fast to prepare. So if you are wondering what "what you make for dinner with salmon", then you have come to the right place. Whether you want baked salmon, pan-fried salmon, or air fryer salmon, we are sharing over 15 of the most popular and best salmon recipes including everything from glazed salmon, herby salmon, creamy shrimp, garlicky salmon, and more!
Sticky and sweet, easy honey garlic glazed salmon is one of the best salmon recipes to add to your weeknight dinner rotation. Ready in under 25 minutes.
Greek salmon is delicious, flaky, and tender. This healthy oven-baked salmon is packed with Mediterranean flavors and is ready in just 20 minutes.
Quick easy teriyaki salmon is tender, flaky, and flavorful, with bold flavors from the delicious teriyaki marinade. Great for dinner or meal prep lunches.
Creamy garlic salmon is a quick easy one-pan meal ready in under 30 minutes, with seared flaky tender salmon tossed in a delicious creamy garlic sauce.
Baked miso salmon brings traditional Japanese flavours to the forefront, with a healthy and delicious meal that's easy to make on busy weeknights.
Tender, flaky, flavorful garlic butter salmon is well-seasoned, seared to perfection, and basted until juicy. Quick and easy to make in 20 minutes.
Pistachio-crusted salmon is a gourmet dinner without the gourmet skills! Prepare this with a handful of ingredients in less than 20 minutes!
Coconut curry salmon is a delicious, flavorful, and healthy weeknight dinner. It's 30-minute dinner that is a game changer on busy weeknights.
Salmon Bites are flavorful and delicious bite-sized pieces of salmon cooked until tender with crispy, golden edges and coated with an homemade sticky glaze.
These Salmon Burgers made with real fresh salmon, are crispy on the outside and flaky inside, juicy and thick, and healthy and packed with protein.
Easy to make, light and fresh teriyaki grilled salmon rice bowl is topped with vegetables, seaweed and salmon roe, with homemade teriyaki sauce on top.
Quick and easy baked maple salmon is so delicious, flaky and flavourful with the perfect balance between sweet and savoury. The best weeknight dinner.
This simple creamy salmon pasta is quick and easy to make, delicious and flavorful, and loaded with salmon. A weeknight dinner in under 30 minutes.
Sheet Pan Miso Salmon with Bok Choy
Sheet pan miso salmon with bok choy and sweet potatoes equals unbelievable bursts of umami flavour in every single bite. Plus it's on the table in 30 minutes AND is super easy to clean up!
How to Store Salmon
Keep leftover salmon in an airtight container in the refrigerator for up to 3 days. Some of these recipes are also freezer-friendly and can also be stored in the freezer for up to 3 months. Check the specific recipe post for full make ahead and storing instructions.
To reheat, heat on the stove over medium-low heat until warmed through, about 5-10 minutes. You can also wrap the salmon in aluminum foil and reheat in a 350 F preheated oven for 15-20 minutes until warmed through, or in the air fryer for about 10 minutes.
You can also serve leftover salmon cold over a delicious salad.
Did You Make Any of These Salmon Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of the best salmon recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.
Sweet Potato Pie
Sweet potato pie is warm and cozy, spiced with classic fall flavors, and delicious. During the holiday season, pumpkin pie gets all the love and notoriety, but this year sweet potato pie is in. Rich and smooth cooked sweet potatoes (or canned sweet potato puree) are perfectly sweetened and spiced, and baked in a flaky buttery pie crust. Top it with a dollop of whipped cream and add this showstopper to your Thanksgiving dessert table this year.
Why You'll Love Sweet Potato Pie
- It's quick and easy. If there ever was an easy pie to make this would be it. Similar to pumpkin pie, this pie has minimal prep. You just combine the filling ingredients together and pour them into a prepared pie crust, and pop it into the oven for an hour and wait!
- Delicious and healthy sweet potatoes. The natural sweetness and bold flavor of sweet potatoes make this pie so good. Plus, sweet potato pie is actually healthier than a traditional pumpkin pie. With more protein, more fiber, and more vitamins than pumpkins, sweet potatoes add that much more to this dessert.
- The perfect sweet and savory dessert. If you love pumpkin pie, you will love this sweet potato pie. Similar in taste, texture, and sweetness, this pie is a crave-worthy fall treat on its own - filling, delicious, and memorable. And it seems like all the best fall desserts achieve this perfect balance between sweet and savory.
Ingredients and Substitutions
To make this cozy sweet potato pie, you will need the following ingredients (full quantities in the recipe card below):
- sweet potatoes - use homemade mashed sweet potatoes or canned sweet potato puree.
- butter
- half and half
- brown sugar - this pie will have the best results with brown sugar, but you could also substitute with granulated sugar for a similar outcome.
- eggs
- vanilla
- ground cinnamon - feel free to substitute with pumpkin pie spice for a little more fall flavor.
- salt
- 9-inch pie crust - prepare with homemade pie dough or use a store-bought crust.
How to Make the Best Sweet Potato Pie
- Combine ingredients. In a large bowl, add cooked mashed sweet potatoes (or sweet potato puree), butter, cream, sugar, eggs, vanilla, cinnamon (or pumpkin pie spice), and salt. Mix well with an electric hand mixer or whisk to combine until smooth, about 1 minute.
- Pour into pie crust. Fit the uncooked pie crust on a 9-inch pie dish and slowly add in the sweet potato filling. Smooth out the top using the an icing spatula or the back of a spoon.
- Bake. Bake in a 350F preheated oven for 55 to 60 minutes, or until a knife inserted into the center of the pie comes out clean. Note that the pie might puff up when first taken out of the oven, but it will sink down once it cools. Let cool completely, then serve.
How to Cook Sweet Potatoes
This recipe requires either cooked mashed sweet potatoes or canned sweet potato puree. To make it homemade, you can cook it in 1 of 3 ways:
- Bake the sweet potatoes. Prick sweet potatoes all over with a fork and place on a large half sheet baking pan. Bake in a 400F preheated oven for 45 to 50 minutes until tender. Let cool completely and remove the skin. Mash it with a fork and set aside.
- Boil the sweet potatoes. Place sweet potatoes in a large pot and cover with at least 1-inch of water. Bring to a boil and cook over medium heat for 30-35 minutes until tender. Let cool under running water and remove the skin. Mash it with a fork and set aside.
- Pressure cook or cook in an instant pot. Place 1 cup cold water and a steamer rack in the instant pot pressure cooker. Place sweet potatoes on the steamer rack. Switch to pressure cooking mode on manual high and seal the lid. Cook the sweet potatoes for 20-25 minutes until tender. Once the time is up, quick release pressure or wait until all of the steam has released and the valve has dropped. Let cool under running water and remove the skin. Mash it with a fork and set aside.
Recipe Tips and Tricks
- How to serve: There's no right or wrong way to enjoy sweet potato pie, but it tastes delicious when topped with whipped cream and a sprinkle of cinnamon. You can also drizzle it with honey, maple syrup, or a brown sugar glaze if you have an insatiable sweet tooth.
- How to store: Cover the pie in plastic cling wrap or transfer to an airtight container and store in the refrigerator for up to 3-4 days.
- How to freeze: Sweet potato pie can be frozen for up to 1-2 months. For easy eating, pre-portion into slices before freezing. Wrap tightly in plastic cling wrap and place in a freezer bag or airtight container.
More Fall Pie Recipes
- Pumpkin Pie
- Pecan Pie Bars
- Braided Lattice Apple Pie
- Caramel Pecan Pie Cheesecake Bars
- Apple Hand Pies
- Mini Pumpkin Pies
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Broccoli Cheese Soup
Broccoli cheese soup is creamy, cozy, and delicious - total comfort food goals. Broccoli and carrots are simmered in a creamy, buttery, and cheesy broth for the perfect blend of textures and flavors. Ready in just 40 minutes, you'll be so glad you made this broccoli cheddar soup instead of ordering take-out at Panera again.
Why You'll Love Broccoli Cheese Soup
- Broccoli cheddar soup is the best there is. There are tons of great classic soups out there-tomato, mushroom, chicken noodle. But nothing beats a good broccoli cheddar soup. Packed with cheesy goodness and whole fresh vegetables, broccoli cheese soup reigns supreme.
- It's a quick and easy dinner. This soup takes just 40 minutes to make, including prep. As far as dinners go, that's a pretty quick turnaround - perfect for busy weeknights.
- A one-pot meal. There's nothing better than dinner that doesn't need a lot of dishes. With this cheesy soup, clean-up is easy since you'll only need one pot to clean.
- The leftovers will taste just as good tomorrow. A recipe that keeps well is a gem. This broccoli cheddar soup tastes just as good a day (or a few days!) after you make it. Great for meal prep work lunches.
Ingredients and Substitutions
To make this easy one pot broccoli cheese soup, you will need the following ingredients (full quantities in the recipe card below):
- vegetable oil
- onion
- garlic
- butter
- all-purpose flour
- vegetable broth - or substitute with chicken broth.
- half-and-half cream - you can substitute with whole milk but note that the soup might be slightly less creamy but still very delicious.
- broccoli
- carrots
- Italian seasoning
- salt and pepper
- cheddar cheese
You will also need measuring cups and spoons, and a large pot (I used my 4 qt. Dutch oven).
How to Make the Best Broccoli Cheese Soup
- Sauté aromatics. Heat oil in a large pot or Dutch oven over medium high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and cook until tender, about 3-4 minutes.
- Make a roux. Add butter and melt until it starts to bubble, about 1 minute. Then, add flour and whisk well until evenly combined and it forms a thick paste, about 1 minute
- Add broth and simmer. Slowly stir in chicken broth and cream. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 8-10 minutes until thickened to a desired consistency, stirring occasionally.
- Stir in vegetables. Stir in broccoli and carrots and season with Italian seasoning, salt, and pepper. Cover the lid and cook for another 8-10 minutes until tender. Stir occasionally to prevent a skin from forming on the cream.
- Add cheese and serve. Turn off the heat and stir in cheese until well combined and fully melted, about 1 minute. Serve with extra cheese on top, if desired.
Storing Instructions
- How to store: Keep leftover broccoli cheese soup in an airtight container for up to 3-4 days in the refrigerator.
- How to freeze: If you can't finish the leftovers, you can easily freeze broccoli cheese soup for up to 3 months. However, freezing creamy soups can make them lose some texture, taste, and thickness. To reheat, allow the soup to thaw overnight in the refrigerator before reheating.
- How to reheat: Place soup in a pan on the stove and heat on medium-low until the soup is warmed through. If the soup becomes too thick, add water or broth to thin it out.
More Soup Recipes
- Cream of Mushroom Soup
- Instant Pot Butternut Squash Soup
- Split Pea Soup
- Minestrone Soup
- Light Cream of Broccoli Soup
- Tomato Basil Soup
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Sweet Chili Turkey Meatballs
Sweet chili turkey meatballs are delicious, tender and juicy, and quick and easy to make. Loaded with classic Thai flavors, these meatballs are baked and then tossed in a homemade sweet chili sauce. They're savory, sweet, and tangy with an incredible depth of flavor. Serve sticky Thai turkey meatballs on their own with extra sweet chili sauce, over a bowl of steamed rice and vegetables, or with a green onion dinner roll. Plus, you can make a big batch and freeze them either cooked or uncooked for an easy freezer meal on a busy weeknight.
Why You'll Love Sweet Chili Turkey Meatballs
- Quick and easy. Sweet chili turkey meatballs are a great weeknight dinner option because they are quick and easy to make. Plus, you can marinate and shape them ahead of time, and pop them into the oven for 20 minutes when it's time for dinner. Some of my other favorite meatballs for busy weeknights include: Baked Turkey Meatballs, Swedish Meatballs, and Sticky Honey Garlic Meatballs.
- Freezer-friendly = perfect for meal prep. These meatballs are freezer-friendly both before and after cooking. It's a great recipe to double or even triple batch on a Sunday and freeze for another day when you don't have much time to prepare dinner.
- They're packed with flavor. These turkey meatballs are marinated in delicious Thai flavors including green onions, fresh garlic, red curry paste, fish sauce, and fresh ginger. They are ready to bake after just 20 minutes of marinating, or let them marinate overnight for a stronger depth of flavor.
- Homemade sweet chili sauce. These wouldn't be sweet chili turkey meatballs without a delicious, sweet, savory, and tangy homemade sweet chili sauce. Made with six simple ingredients, the sauce comes together quickly and easily to complement the freshly baked turkey meatballs.
Ingredients And Substitutions
To make these easy sweet chili turkey meatballs, you will need the following ingredients (full quantities in the recipe card below):
- ground turkey
- green onions
- garlic
- ginger
- red curry paste - this is optional, it adds a slightly spicy kick.
- fish sauce
- breadcrumbs
- egg
- salt
- sweet chili sauce - we made homemade sweet chili sauce using white vinegar (or rice vinegar), water, sugar, garlic, Sambal Oelek garlic chili paste (or crushed red pepper flakes), and cornstarch (or all-purpose flour). You can also use store-bought sweet chili sauce if it is more convenient.
You will also need measuring cups and spoons, mixing bowl, half sheet baking pan, and a shallow sauce pan.
How To Make Sweet Chili Turkey Meatballs
- Prepare the meatballs. In a large mixing bowl, combine ground turkey with green onions, garlic, ginger, curry paste (if using), fish sauce, breadcrumbs, egg, and salt. Mix well to form into a uniform consistency. Set aside for at least 20 minutes or refrigerate overnight to allow all the flavors to infuse better.
- Shape the meatballs. Take 2 tablespoons of the turkey mixture at a time and roll into meatballs. Transfer the meatballs onto a parchment-lined half sheet baking pan and lightly coat with some oil to keep them from sticking, if needed.
- Bake the meatballs. Bake in a 400 F preheated oven for 18-20 minutes until fully cooked through and the internal temperature reaches 165F as read on a meat thermometer. Set aside.
- Make the sweet chili sauce. In a shallow saucepan, whisk together vinegar, water, sugar, garlic, chili paste, and cornstarch until sugar and cornstarch is fully dissolved. Keep stirring and heat the mixture over medium heat until thickened to a desired consistency, about 4-5 minutes.
- Toss in meatballs. Add the baked meatballs and toss well to coat evenly. Serve immediately with extra sweet chili sauce on the side, or over steamed rice and veggies.
How to Cook Sweet Chili Turkey Meatballs in the Air Fryer
Preheat the air fryer to 375 F, about 3 minutes. Place meatballs in a single layer in the air fryer basket and lightly spray with cooking oil to coat evenly. Air fry the meatballs for 12-14 minutes until browned and the center of the meatball reaches 160 F as read on a meat thermometer. Shake the basket halfway during cooking to brown evenly.
Recipe Tips and Tricks
- How to store: Keep leftover sweet chili Turkey meatballs in an airtight container in the fridge for up to four days.
- How to serve: Most meatball recipes are served up with pasta, but these sweet chili turkey meatballs aren't like any other regular meatball dish. Instead, serve them on their own, over white rice with steamed veggies, or on a freshly toasted roll.
- How to freeze: Turkey meatballs freeze well either before or after cooking.
- To freeze uncooked meatballs: Place the shaped meatballs on a large half sheet baking pan lined with parchment paper. Transfer the pan to the freezer and freeze until hard, about 1 hour. Then, transfer the meatballs into a freezer bag or freezer-safe airtight container and store in the freezer for up to 3 months. To cook, allow the meatballs to thaw overnight in the refrigerator first, then cook as per recipe instructions on the stove.
- To freeze cooked meatballs: Once cooled, store the meatballs in an airtight container or freezer bag for up to 3 months.
- How to reheat: You can reheat turkey meatballs in the microwave, on the stove over medium-low heat until warmed through, or in a 350 F preheated oven or air fryer for 5-10 minutes until warmed through.
More Turkey Recipes
- 35 Best Turkey Recipes
- Baked Turkey Meatballs
- Ground Turkey Pasta Bake
- Mediterranean Turkey Burgers
- Leftover Turkey Stuffed Peppers
- Turkey Parmesan
- Leftover Turkey Fried Rice
Tried this recipe?
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Lasagna Soup
Lasagna soup is a twist on a classic meat lasagna with all the same delicious comforting flavors in the form of a hearty soup. It's loaded with traditional ingredients like ground beef, lasagna noodles, cheese, and tomato sauce, and is topped with a ricotta-cheese mixture. It's flavorful, filling, and extra cheesy. Plus, this one pot Italian meal is easy to make ahead and reheats really well.
Why You'll Love Lasagna Soup
- Classic lasagna flavors in a soup. There are lots of reasons to love lasagna soup - especially its flavor. This stand-out dish is an impressive and unique take on good old meat lasagna. It's rich, hearty, and all made in one pot = less cleanup.
- Warm tomato-based broth. Made with chicken broth, tomato sauce, garlic, and herbs, this tomato-based broth is packed with flavor like a thick tomato soup.
- Three-cheese topping. The dollop of cheese on top of the soup made out of ricotta, mozzarella, and Parmesan, is the icing on the cake. Fresh cheese atop a hot soup is a match made in heaven! But three types of cheese? That is goals.
Ingredients And Substitutions
To make this easy lasagna soup, you will need the following ingredients (full quantities in the recipe card below):
- olive oil
- ground beef - you can also make this soup with Italian sausage or ground turkey instead.
- onion
- garlic
- tomato sauce
- chicken broth - you can also substitute for vegetable broth or beef broth.
- seasoning - parsley, Italian seasoning, salt, and pepper.
- lasagna noodles - lasagna noodles hold up great in a soup. In fact, they're so good that you might decide to substitute next time you make a classic chicken noodle soup!
- cheese topping - made with 3 different types of cheese including ricotta cheese, mozzarella cheese, and Parmesan cheese.
You will also need measuring cups and spoons, large pot (I used my 4 qt. Dutch oven), and mixing bowl.
How To Make The Best Lasagna Soup
- Cook ground beef. Heat oil in a large pot or 4 qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add ground beef and cook for 5-7 minutes until browned. Make sure to break up beef into small pieces to help even browning.
- Sauté aromatics. Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until tender.
- Add seasoning and simmer. Add tomato sauce and chicken broth. Mix well and bring the meat sauce to a simmer. Stir in parsley and season with Italian seasoning, salt and pepper. Cover the lid and let it simmer over low heat for 10 minutes, stirring occasionally.
- Add lasagna noodles. Add broken lasagna noodles and cook until al dente (fully cooked but still firm) according to package directions, about 10 minutes. Stir occasionally to prevent noodles from sticking to the bottom of the pot.
- Make cheese topping. Combine ricotta, mozzarella, and Parmesan in a medium mixing bowl and stir well to combine.
- Serve. Serve immediately with a dollop of the cheese mixture on top.
How to Make Lasagna Soup in the Instant Pot
- Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Add ground beef and cook for 5-7 minutes until browned. Make sure to break up beef into small pieces to help even browning.
- Add onion and garlic and sauté until tender, about 2-3 minutes. Add tomato sauce, chicken broth, parsley and Italian seasoning. Stir well until smooth.
- Stir in broken lasagna noodles. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes until noodles are al dente. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
- Season with salt and pepper to taste and serve immediately with cheese topping.
Recipe Tips and Tricks
- What to eat with lasagna soup: Lasagna soup is a filling main course dish, so pair it with simple sides like a Garden Salad, Roasted Veggies, or Garlic Bread.
- How to store: Keep leftover lasagna soup in the refrigerator for up to 3 days or the freezer for up to 3 months, with the cheese topping stored separately. If frozen, thaw overnight in the fridge.
- How to reheat: Reheat cold lasagna soup in a saucepan over the stove. Add water or chicken broth if the soup has thicken too much when stored. Alternately, you can heat soup covered on low heat in the microwave in 30-second intervals, stirring frequently.
More Soup Recipes
- 60 Best Soup Recipes
- Creamy Tortellini Soup with Sausage
- Split Pea Soup
- Minestrone Soup
- Tomato Basil Soup
- Beef Taco Soup
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Butternut Squash Curry with Chickpeas
Butternut squash curry with chickpeas is a rich and hearty one pot meal that will satisfy your fall comfort food cravings. Loaded with butternut squash, chickpeas, and bell peppers swimming in a delicious creamy coconut curry sauce that is loaded with flavor - savory, sweet, salty, and nutty. Butternut squash red curry is the perfect weeknight dinner to feed a family, and also great when you have guests with different dietary needs. It's dairy-free and gluten-free, and with a simple modification, it can be made vegan and vegetarian. Serve it over rice or a side of naan, or pita bread.
Why You'll Love Butternut Squash Curry with Chickpeas
- Butternut squash is tasty and healthy! Butternut squash curry is packed with more than just flavor. Butternut squash contains essential vitamins, minerals, fiber, and antioxidants. The sweet, nutty flavor of this winter squash is perfect for this savory curry that complements the flavor and texture of chickpeas.
- The savory, creamy curry sauce. The key player in this butternut squash curry with chickpeas is obviously the butternut curry, but the creamy curry sauce gives it a run for it's money. Made with red curry paste, coconut milk, fish sauce, and lime, and flavored with sautéed onions and garlic, and fresh basil, this curry sauce is unreal - delicious, creamy, and so flavorful.
- Don't forget about the chickpeas. I love cooking with canned chickpeas because it is so easy-and it's super healthy. One can of chickpeas contains about 60 grams of protein. That's more than one chicken breast and about as much as 10 large eggs!
Ingredients and Substitutions
To make this butternut squash curry with chickpeas, you will need the following ingredients (full quantities in the recipe card below):
- coconut oil - you can substitute with almost any vegetable oil such as avocado oil.
- onion
- garlic
- bell pepper - I used red bell pepper but feel free to use any color you'd like.
- butternut squash
- red curry paste
- coconut milk
- fish sauce - leave this out to make this dish vegan or vegetarian.
- lime - we use both lime juice and zest for maximum flavor.
- chickpeas - I use canned chickpeas for convenience. If using chickpeas that you cooked from scratch, use about 1 + ⅔ cups.
- basil leaves
Butternut squash red curry is completely customizable. Feel free to add in you favorite veggies. I like to throw in snap peas, green beans, broccoli, and/or cauliflower.
How to Make the Best Butternut Squash Curry with Chickpeas
- Sauté aromatics. Heat oil in a large skillet over medium-high hear until the oil sizzles, about 1 minute. Add onion, garlic, and bell pepper and sauté until tender, about 3-4 minutes.
- Add butternut squash. Add butternut squash and curry paste. Stir well until evenly combined and cook for 2 minutes.
- Add liquid ingredients and simmer. Add coconut milk, fish sauce, lime zest, and lime juice. Stir well to combine and bring the sauce to a boil. Reduce to medium heat and let the sauce simmer for 10-12 minutes until the butternut squash softens, stirring occasionally.
- Add remaining ingredients. Add chickpeas. Mix well and cook until heated through, about 2-3 minutes. Stir in basil leaves and cook for 1 minute.
- Serve. Serve immediately with coconut rice or basmati rice.
Recipe Tips and Tricks
- How to serve: Butternut squash curry with chickpeas tastes best when paired with Coconut Rice or Basmati Rice. I also recommend eating it with Garlic Naan Bread or Pita Bread.
- How to store: Keep leftover butternut squash curry with chickpeas in an airtight container in the refrigerator for up to four days.
- How to freeze: Portion curry into airtight freezer bags or airtight containers before freezing. Freeze for up to three months. When ready to eat, thaw it overnight or all day in the refrigerator before reheating.
- How to reheat: Reheat leftover curry in a covered saucepan over medium-low heat for about 10 minutes until warmed through. If the curry becomes too thick, add extra coconut milk, water, or chicken broth.
More Butternut Squash Recipes
- 20 Best Butternut Squash Recipes
- Roasted Butternut Squash Soup
- Air Fryer Butternut Squash
- Butternut Squash Mac and Cheese
- Curried Chickpea Stuffed Acorn Squash
- Roasted Butternut Squash and Cauliflower Soup
Tried this recipe?
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Turkey Potato Chowder
Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with lean protein. Made with both leftover turkey and mashed potatoes, it's the perfect way to transform holiday leftovers into something new and delicious in under 30 minutes. This thick, filling, and flavorful turkey potato soup is also made with just a few simple ingredients that you likely have stocked in your pantry and refrigerator. The best part? No one will know they're eating leftovers! It's that good.
Why You'll Love Turkey Potato Chowder
- You'll use holiday leftovers. Hands down, the best part about this turkey potato chowder is that it calls for leftover turkey and mashed potatoes. It's the perfect post-holiday soup to use up those delicious leftovers. And it means way less prep work.
- Super thick and creamy. A thick, creamy, savory, indulgent leftover turkey soup is the best kind. It's the ultimate comfort food! With ingredients like butter, flour, and cream, this soup is ultra comforting. And don't forget that you'll add mashed potatoes to the soup for even more comfort and creaminess.
- Incredibly fast and easy to make. Since we are throwing in a bunch of Thanksgiving leftovers, this turkey potato chowder is super easy to make, and it's ready in under 30 minutes. Plus, it's a one pot meal, so clean up is a breeze.
Ingredients and Substitutions
To make this delicious leftover turkey potato chowder, you will need the following ingredients (full quantities in the recipe card below):
- butter
- onion
- garlic
- all-purpose flour
- chicken stock - you can substitute this with vegetable stock.
- mashed potatoes - this is a great recipe to use leftover Creamy Mashed Potatoes, Garlic Mashed Potatoes with Sour Cream, or Mascarpone Mashed Potatoes.
- cooked turkey - this is a great recipe to use leftover turkey from a Roast Turkey or Slow Cooker Turkey Breast.
- corn - I used frozen corn, but you can use canned corn too. Just be sure to drain and rinse them first.
- half and half cream - you can substitute with whole milk or heavy cream, or a combination of the two.
- seasoning - Italian seasoning, salt, and pepper.
- toppings - feel free to add your favorite toppings such as cheddar cheese, green onions, or corn kernels.
This recipe is also versatile. Feel free to add in your favorite vegetables such as carrots, celery, or peas.
How to Make the Best Turkey Potato Chowder
- Sauté aromatics. Melt In a large stockpot or 5.5 quart Dutch oven, melt butter over medium-high heat, until it starts to bubble, about 1 minute. Add onion and garlic and sauté until soft and tender and starting to brown, about 3-4 minutes.
- Make roux. Add flour and mix well until evenly combined with the onion mixture and continue to cook for another minute. Pour in stock and Italian seasoning and mix well. Bring the mixture to a simmer, about 3-4 minutes.
- Add mashed potatoes and simmer. Add in mashed potatoes, and stir until all the potatoes have broken up. Let the soup simmer over medium heat for 8-10 minutes until thickened, stirring occasionally.
- Add turkey. Add turkey and half and half cream. Cook until heated through, about 3-5 minutes. Add turkey and half and half cream. Cook until heated through, about 3-5 minutes. Stir in corn and season with salt and pepper to taste.
- Serve. Ladle into bowls and top with shredded cheddar cheese and green onions, if desired.
Storing Instructions
- How to store: Keep leftover turkey potato chowder in the fridge in an airtight container. How long this recipe lasts depends on how fresh your leftover mashed potatoes and cooked turkey are. Expect to eat it within 1-3 days.
- How to reheat: Reheat on the stove over medium-low heat until warmed through. You may have to add a splash of water if thickened too much when stored.
- How to freeze: You can safely freeze this leftover turkey potato soup for up to three months, but the texture of the soup will change. Because of the potatoes and the cream in the soup, freezing will make it lose some flavor and become slightly grainy. Allow it to defrost overnight in the refrigerator before reheating.
More Leftover Turkey Recipes
- Creamy Turkey Orzo Soup
- Leftover Turkey Fried Rice
- Turkey Wild Rice Soup
- Leftover Turkey Stuffed Bell Peppers
- Turkey Tetrazzini with Spinach
Tried this recipe?
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25 Best Thanksgiving Leftover Recipes
When it comes to epic dinners, Thanksgiving just might rank at the very top. We literally spend hours planning the dinner, running errands in preparation for it, and cooking up a storm in the kitchen for days. Then, we end up with a lot of leftovers - which might just be the best part! If you are wondering how to transform those holiday leftovers into something new and delicious (rather than reheating the same turkey dinner for an entire week), then you have come to the right place! We are sharing 25 of our best and most popular Thanksgiving leftover recipes for everything from leftover turkey, leftover cranberry sauce, leftover mashed potatoes, and even mac and cheese.
Leftover Thanksgiving Turkey Recipes
Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavourful. Make this delicious one pot meal with leftover turkey in 30 minutes. One of my favorite ways to use Thanksgiving leftovers.
Leftover turkey fried rice with turkey, fluffy rice, scrambled eggs, vegetables, and classic Asian seasonings is a one skillet meal made in just 10 minutes.
Leftover Turkey Stuffed Bell Peppers
Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. A total crowd-pleaser and delicious Thanksgiving leftover recipe.
Turkey Tetrazzini with Spinach
Creamy leftover turkey tetrazzini with spinach is a simple, easy and delicious pasta recipe that is comforting, creamy and cheesy. It's a family favourite.
Leftover Thanksgiving Turkey Sandwich with Cranberry Sauce
Looking for comfort food in a hand-held serving? You got it! Put those leftovers to good use in this leftover Thanksgiving turkey sandwich with cranberry sauce.
Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with holiday leftovers. Quick and easy, ready in under 30 minutes.
Turkey Enchiladas are a cheesy, filling, and comforting meal that is quick and easy to make using a handful of ingredients including leftover turkey.
Wholesome hearty one pot leftover turkey wild rice soup is the most comforting way to use leftover turkey from Thanksgiving turkey dinner. So easy to make.
Quick easy buffalo turkey wraps with homemade buffalo sauce are flavorful, spicy, and delicious. A healthy lunch that will keep you full until dinner.
Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes.
Coconut turkey curry is creamy, rich, and flavorful. This delicious curry is the perfect recipe to make when you have turkey leftovers, ready in 30 minutes!
This Leftover Turkey Salad is a creamy and filling salad that is quick and easy to make - and your new go-to recipe for using Thanksgiving leftovers!
Leftover Cranberry Sauce Recipes
These cranberry sauce oat bars are basically date squares made with cranberry sauce. Pretty genius right? These oat bars layers together a soft, chewy and buttery crust, tart yet sweet cranberry sauce, and crumbly pecan and oat topping. The best use of Thanksgiving leftovers!
Leftover Cranberry Sauce Muffins with Oat Streusel Topping
Don't throw away leftover cranberry sauce, instead create leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert!
Cranberry Brie Bites are quick and easy to make with flaky puff pastry, gooey melty brie, and sweet cranberry sauce. The perfect holiday appetizer.
Cranberry Meatballs are sticky, sweet and tangy. These delicious bites are the perfect holiday appetizer, or a great way to use up leftover cranberry sauce.
Cranberry Hand Pies are buttery, flaky, and filled with leftover cranberry sauce. An easy, festive holiday dessert perfect for Thanksgiving or Christmas.
Cranberry Sauce Swirl Pound Cake
Leftover cranberry sauce swirl pound cake is moist and tender with swirls of cranberry sauce for a sweet and tangy burst of flavour. So easy and delicious.
This Cranberry Whipped Feta Dip is a festive, creamy appetizer that comes together in minutes with just a handful of simple ingredients.
This Cranberry Brie Grilled Cheese features the sweet and tart flavor of cranberry that pairs perfectly with the creamy, slightly funky flavor of brie.
Instant Pot Cranberry Sauce Chicken
Instant pot cranberry chicken is sweet, tart, savory, and delicious. Make this chicken dinner in the pressure cooker in just 30 minutes. So quick and easy!
Cranberry baked brie is a sweet and savory appetizer you need to try this holiday season. It's quick and easy, melty and gooey, and so delicious.
Leftover cranberry sauce smoothie is the perfect drink to make with holiday leftovers. Plus, this sweet and refreshing winter smoothie in ready in minutes.
Cranberry Sauce Swirl Cheesecake
Cranberry sauce swirl cheesecake is creamy, smooth, and indulgent. With a gorgeous red swirl on top, it's the perfect holiday dessert for your next party.
This Cranberry Sauce Parfait is a light, creamy, and delightful breakfast or dessert during the holidays. A great way to use leftover cranberry sauce!
Leftover Mashed Potatoes Recipes
Mashed potato cakes are light and fluffy inside, crispy golden outside, and so delicious and flavorful. The best way to use up leftover mashed potatoes!
Leftover Mashed Potato Gnocchi
Give your Thanksgiving leftovers new life by turning them into easy and delicious homemade Leftover Mashed Potato Gnocchi!
Skillet shepherd's pie is a savoury and hearty traditional comfort food. With flavourful beef and fluffy potatoes, this cozy meal it will warm you up.
Mashed potato soup is one of the best ways to use up leftover mashed potatoes. It's creamy, cheesy, delicious, and ready in under 30 minutes.
This Mashed Potato Casserole elevates an ordinary batch of creamy mashed potatoes into something divine topped with cheddar, bacon bits, and green onions.
Potato Dinner Rolls are soft, light, and fluffy. These quick and easy dinner rolls are loaded with leftover mashed potatoes and simple pantry staples.
Mashed potato balls are a delicious appetizer that is crisp on the outside and soft, tender, and cheesy inside. Best way to use leftover mashed potatoes!
Baked Mashed Potato Spring Rolls
Baked mashed potato spring rolls combines the comforting flavours and textures of creamy mashed potatoes with a crisp crunchy layer of spring roll heaven.
Homemade Potato and Cheese Perogies
Homemade Potato and Cheese Perogies are comforting, delicious, and satisfying. These cheddar pierogi from scratch as easier to make than you think!
Ditch the ground lamb and enjoy this cozy Vegetarian Shepherd's Pie that uses a blend of perfectly seasoned mushrooms and lentils instead.
Sweet Potato Croquettes are delicious, flavorful, savory balls of mashed sweet potatoes, cheese, and seasoning - crisp outside and soft and tender inside.
Leftover Stuffing Recipes
This Leftover Stuffing Meatballs recipe is an easy way to turn leftover stuffing from your Thanksgiving dinner into delicious, tender meatballs!
Leftover Brussels Sprouts Recipes
Roasted Brussels Sprouts Pasta
Roasted Brussels Sprouts Pasta is creamy, cozy, and full of caramelized sprouts tossed in a garlic Parmesan sauce. A delicious and easy weeknight dinner.
Roasted Brussels Sprouts Salad
Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette.
Leftover Mac and Cheese Recipes
Fried mac and cheese balls are crispy on the outside, creamy and cheesy on the inside, and have the perfect crunch. Best way to use leftover mac and cheese.
Planning Ahead?
If you are planning ahead for Thanksgiving leftovers, even before your Thanksgiving dinner, then try any of these recipes and make a big batch to ensure you have leftovers to use in these recipes.
- Turkey - Juiciest Whole Roast Turkey, Roasted Turkey Breast, Instant Pot Turkey Breast, Slow Cooker Turkey Breast, Asian Five-Spice Roast Turkey, Roasted Turkey Legs, or Soy Glazed Braised Turkey Breast with Five-Spice.
- Cranberry sauce - Make Ahead Cranberry Sauce, Baked Cranberry Sauce
- Mashed potatoes - Creamiest Mashed Potatoes, Garlic Mashed Potatoes with Sour Cream, Mascarpone Mashed Potatoes, Baked Mashed Potatoes, Brown Butter Mashed Potatoes, Cheddar Mashed Potatoes, Mashed Sweet Potatoes, or Healthy Mashed Potatoes.
- Mac and cheese - Baked Mac and Cheese, Stovetop White Cheddar Mac and Cheese, Spicy Mac and Cheese, Cauliflower Mac and Cheese or Butternut Squash Mac and Cheese.
More Popular Recipes
- 25 Leftover Rotisserie Chicken Recipes
- 50 Best Breakfast Ideas
- 25 Warm and Cozy Fall Soup Recipes
- 25 Best Thanksgiving Desserts
- 60 Best Chicken Recipes
- 25 Best Ground Beef Recipes
Did You Make Any of These Thanksgiving Leftovers?
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Pumpkin Mascarpone Pie
Pumpkin mascarpone pie is a stunning and creative warm and cozy holiday dessert that is incredibly easy to make, totally delicious, and pure joy to consume. It's creamy, rich, and indulgent. Spend just minutes mixing the mascarpone cheese and pumpkin puree filling together with fall spices, then pour into a prepared pie crust, and bake. In fact, you may need to make two if you're serving guests at Thanksgiving or any fall dinner because this pie disappears quickly!
Why You'll Love Pumpkin Mascarpone Pie
- It's so easy. For this pumpkin mascarpone pie, you'll spend just 5 to 10 minutes making the batter and assembling the pie, and most of the time waiting for your pie to bake. If you're impatient, this might seem like a long time, but if you've got other things to do, it's perfect! Take that hour for yourself, tidy up the house, or catch up on your shows. Me? I like to meal prep while waiting for a long bake.
- Pumpkin plus mascarpone. Mascarpone cheese has a very high fat content, which gives it a silken, velvety texture. Combine that with canned pumpkin puree, and you've basically got yourself a decadent pumpkin cheesecake filling in this pumpkin pie. You'll love this flavor combination so much that you'll need to make it every holiday season!
- It's the perfect fall dessert. You might think fall is all about pumpkin spiced lattes, but that's just because you haven't tried this pumpkin spiced mascarpone pie. You'll love the seasonal fall leaf decorations, the burnt orange color, and the warm and cozy flavor.
Ingredients and Substitutions
To make this delicious fall pumpkin mascarpone pie, you will need the following ingredients (full quantities in the recipe card below):
- single pie crust - you can use homemade pie dough or make things easy with a store-bought pie crust.
- pumpkin puree - make sure you are using real pumpkin puree and not pumpkin pie filling.
- mascarpone cheese - This recipe works best with mascarpone cheese but you would substitute it for cream cheese for something similar.
- brown sugar - feel free to substitute with granulated sugar.
- pumpkin pie spice - you can substitute this with cinnamon.
- vanilla extract
- fresh lemon juice
- eggs
- salt
You will also need measuring cups and spoons, mixing bowl, and a 9-inch pie dish.
How to Make the Best Pumpkin Mascarpone Pie
- Combine ingredients. In a large mixing bowl, add pumpkin puree, mascarpone cheese, brown sugar, pumpkin pie spice, vanilla extract, lemon juice, eggs, and salt. Mix well with an electric hand mixer or whisk until smooth and evenly combined, about 1-2 minutes.
- Assemble the pie. Fit the uncooked pie crust on a 9-inch pie dish and slowly add in the pumpkin filling. Smooth out the top using the an icing spatula or the back of a spoon. Take the dough scraps and cut out the decorated leaves and place them on top of the filling.
- Bake. Bake the pie in a 350F preheated oven for 1 hour until set. Let cool completely and serve with whipped cream and if desired.
Recipe Tips and Tricks
- How to store: Keep this pumpkin mascarpone pie refrigerated like you would mascarpone cheese. For best results, cover the pie with plastic cling wrap or keep it stored in an airtight container. You can serve pumpkin mascarpone pie right out of the refrigerator, or you can let it rest at room temperature before serving. Both are delicious!
- How to freeze: You can also easily freeze this pumpkin mascarpone pie either before or after baking. Carefully wrap it tightly with plastic cling wrap and store upright inside a freezer bag or airtight container. If freezing before, thaw overnight in the refrigerator before baking as per recipe instructions. If freezing after, thaw overnight in the refrigerator before serving.
More Fall Pie Recipes
- 50 Best Fall Desserts
- Pumpkin Pie
- Mini Pumpkin Pies
- Classic Pecan Pie
- Braided Lattice Apple Pie
- Pecan Pie Bars
Tried this recipe?
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Corn Casserole
Corn casserole is a comforting side dish that is creamy, savory, slightly sweet, and filling. Packed with corn in three forms - cornmeal, whole corn kernels, and creamed corn - this classic Thanksgiving holiday side has a fluffy cornbread base with a pudding-like texture and corn kernels throughout. It's so delicious, cozy, and flavorful that you don't have to wait for the holidays to make this one. Enjoy it any time of year!
Why You'll Love Corn Casserole
- It's loaded with corn. If you love corn, you'll love this side dish. It's made with cornmeal, whole corn kernels, and creamed corn for a comforting meal that is so satisfying.
- The creamiest casserole. With key ingredients like butter, sour cream, heavy cream, and eggs, this corn casserole is has a creamy pudding-like texture with a fluffy cornbread base and corn kernels mixed throughout. It has the best texture.
- There likely won't be leftovers. This creamy corn casserole is known to be a hit at weeknight dinners and special gatherings. Guests young and old are known to love it-and even picky eaters will be surprised.
Ingredients and Substitutions
To make this creamy corn casserole, you will need the following ingredients (full quantities in the recipe card below):
- corn muffin mix - you can use an 8-oz. box of store-bought corn muffin mix, or make it homemade with all-purpose flour, yellow cornmeal, sugar, baking powder, and salt.
- whole corn kernels
- creamed corn - or substitute with 2 cups frozen corn (thawed).
- eggs
- heavy cream
- sour cream
- avocado oil - you can also substitute with melted butter.
You will also need measuring cups and spoons, mixing bowls, and a 9x13 casserole pan.
How to Make the Best Corn Casserole
- Make the corn muffin mix. In a large mixing bowl, make the corn muffin mix by combining flour, cornmeal, sugar, baking powder, and salt. Whisk together until evenly distributed and set aside.
- Combine wet ingredients. In a medium mixing bowl, whisk well to combine the wet ingredients including canned corn kernels, creamed corn, eggs, heavy cream, sour cream, and oil.
- Add wet ingredients to dry ingredients. Pour the wet mixture into the corn muffin mix and mix well using a rubber spatula until smooth and no dry ingredients are visible.
- Bake. Pour the batter into a 9x13-inch casserole dish and bake in a 350F preheated oven for 55-60 minutes until golden brown and fully set. A toothpick inserted into the center should come out clean. Optionally, sprinkle the corn casserole with cheddar cheese and bake for another 10-15 minutes until the melted cheese is bubbly.
- Serve. Let cool for 10 minutes and serve warm or at room temperature.
How to Serve
Creamy corn casserole is the perfect side dish to serve along roast chicken, roast turkey, or roast pork.
Feel free to add some nutritious sides like roasted potatoes, broccoli, carrots, brussels sprouts, or green beans for a complete meal. It also pairs well with stuffing, mashed potatoes, gravy, and biscuits.
Recipe Tips and Tricks
- How to store: Allow the corn casserole to cool to room temperature (to prevent any condensation from making it soggy), then store covered with plastic cling wrap in the refrigerator for 3-4 days (or transfer to an airtight container).
- How to reheat: Corn casserole reheats really well. Reheat in a 300 F preheated oven for about 10 minutes until warmed through.
- Make it your own: Consider customizing your creamy corn casserole with your favorite green vegetable or cheese! I recommend green onions. And while cheddar cheese is a favorite, pepper jack and Monterey jack are also great options.
More Corn Recipes
- Creamy Mexican Corn Soup
- Mexican Street Corn Salad
- Cornbread Muffins
- Creamy Pumpkin and Corn Chowder
- Rosemary Cornbread
- Mexican Street Corn (Elote)
Tried this recipe?
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Cream of Mushroom Soup
Cream of mushroom soup is thick, creamy, and comforting. Loaded with mushrooms that are sautéed with onions, garlic, and fresh thyme, then simmered in stock with cream, this soup is flavorful, satisfying, and cozy. The best part? It takes less than 45 minutes to make and uses mostly ingredients that you'll have lying around in your pantry and refrigerator. Plus, it's easy to make ahead, freezer-friendly, and reheats well. So much better than a can of store-bought soup!
Why You'll Love Cream of Mushroom Soup
- It's creamy and comforting. There's nothing quite like a creamy soup to satisfy your soul. This cream of mushroom soup features a base that is made creamy with cream and the mushrooms itself. Plus, you can make it as thick and creamy as you'd like but the amount of time you decide to simmer the soup.
- Loaded with mushrooms. Mushrooms are the underdog of superfoods. Although people like to rave about kale or blueberries, mushrooms are one of the most healing, nutrient-providing foods we can eat. They are low in calories, promote heart health, and are even proven to help fight cancer. Plus, their earthy and nutty flavor really shines in this soup as it is intensified from a little heat in the pan.
- It's easy to make. The best part about this one pot soup recipe is that it is easy to make. Just throw in your ingredients, sauté a little here and there, and let the soup simmer until it's ready. Sure it takes a little more time than heating up a store-bought can of mushroom soup, but it's so much better and tastier.
Ingredients and Substitutions
To make this easy homemade cream of mushroom soup, you will need the following ingredients (full quantities in recipe card below):
- butter
- onion
- garlic
- mushrooms - you can use either white mushrooms or brown mushrooms (crimini mushrooms), or a combination of the two.
- thyme
- all-purpose flour
- vegetable stock - or substitute with chicken stock.
- salt and pepper
- heavy cream - you can also substitute this with half and half cream. Note that the soup will be lighter and not as creamy. I would not recommend substituting with milk or water otherwise the soup will be too watery.
You will also need measuring cups and spoons and a large stockpot or 4 qt. Dutch oven.
How to Make the Best Cream of Mushroom Soup
- Sauté aromatics. Melt butter in a large stockpot or 4 qt. Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add onion and garlic and cook until soft and tender, about 3-4 minutes.
- Cook mushrooms. Add mushrooms and thyme. Stir well to cook evenly until tender, about 8-10 minutes.
- Add stock and simmer. Stir in flour and mix well until evenly combined and thickened, about 1 minute. Pour in stock and season with salt and pepper, to taste. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 10-15 minutes until thickened to desired consistency, stirring occasionally.
- Add cream and puree. Stir in heavy cream and continue to simmer until thickened to desired consistency, about 5 minutes. Optionally, transfer half of the soup into a food processor or blender. Return the blended soup back into the pot.
- Serve. Serve as it or with a side of toasted ciabatta bread, croutons, or crusty bread on the side.
Storing Instructions
- How to store: Store leftover cream of mushroom soup covered with the lid in the cooking pot or transfer to an airtight container and store in the refrigerator for up to 3-4 days.
- How to freeze: Cream of mushroom soup tastes best fresh or the next few days. You can freeze it in an airtight container or freezer bag for up to 3 months, but the texture and flavor might not be as good as the day you made it. When ready to serve, thaw frozen soup overnight in the refrigerator. If you can't wait, heat it on the stove over low heat in a covered pan until defrosted.
- How to reheat: Reheat cold soup over the stovetop on medium-low heat until warmed through, about 5 minutes. If it becomes too thick, add a splash of water or stock to thin it out.
More Soup Recipes
- 60 Best Soup Recipes
- Vegetarian Mushroom Barley Soup
- Light Cream of Broccoli Soup
- Lemon Chicken Orzo Soup
- Creamy Tomato Potato Soup
- Split Pea Soup
Tried this recipe?
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Bacon Cheddar Cheese Ball
This Bacon Cheddar Cheese Ball is an easy to make appetizer and delicious showstopper at holiday parties, game day, or any family gathering. It's creamy, cheesy, and nutty, and loaded with bacon, cheddar cheese, green onions, and pecans on the inside and coated on the outside for so much flavor. With the best texture, this cheese ball is creamy inside and crunchy outside. The best part? It's made with just a handful of simple ingredients and minimal prep time.
Why You'll Love Bacon Cheddar Cheese Ball
- A no-bake cheesy appetizer. One of the best parts about this appetizer is that you don't need to bake anything - unless you're cooking the bacon from scratch. Making appetizers is notoriously tedious and time-consuming, with lots of batches coming in and out of the oven. Not this time! This cheese ball requires minimal prep.
- Delicious and loaded with flavor. Who doesn't want to bite into a cheese ball packed with bacon, cheddar, pecans, and green onions? It's the perfect combination of flavors and textures. Creamy, cheesy, and nutty.
- Easy to make ahead. Whether you're serving this cheese ball for game day or as a holiday appetizer, it's a go-to appy to make because you can prepare it ahead of time and simply take them out of the fridge when you're ready to eat them.
Ingredients and Substitutions
To make this easy bacon cheddar cheese ball, you will need the following ingredients (full quantities in the recipe card below):
- cream cheese
- sour cream
- garlic powder
- black pepper
- cheddar cheese - feel free to use any type or combination of shredded cheese. I used a Tex Mex shredded cheese blend.
- green onions
- bacon
- pecans - feel free to substitute with chopped walnuts if you prefer.
- poppy seeds
Plus, this appy is totally customizable and you can add in your favorite toppings. Some common ingredients to include are ranch dressing, diced bell peppers, or hot sauce.
How to Make the Best Bacon Cheddar Cheese Ball
- Combine ingredients. In a large mixing bowl, combine cream cheese, sour cream, garlic powder, and black pepper with a hand mixer until smooth and well combined. Stir in half of the cheddar cheese, green onions, bacon, and pecans. Set the other half aside on a plate. Mix with a spatula until evenly distributed.
- Shape. Add the cheese mixture onto a clean cutting board and use your hands to shape it into a ball. To prevent the cheese from sticking too much, apply some oil to your hands or wear disposable gloves.
- Refrigerate. Cover the cheese ball with plastic cling wrap and refrigerate for at least 30 minutes, allowing it to firm up a bit if needed. I placed the cheese ball wrapped in plastic wrap in the freezer for 15 minutes to save time.
- Add topping. In a medium bowl, whisk together the remaining half of the cheddar cheese, green onion, bacon, pecans and poppy seeds until evenly mixed. Roll the chilled cheese ball in the mixture until all sides are coated. Gently press it into the cheese ball to stick if needed.
- Serve. Serve immediately with crackers or store (wrapped in plastic wrap) in the refrigerator for up to a week.
Recipe Tips and Tricks
- How to serve: I recommend serving this cheese ball with crackers or veggies, on a larger cheese board, or alongside a charcuterie board. It also tastes great with crostini, salami, and apple slices!
- How to store: Wrap the bacon cheddar cheese ball tightly with plastic cling wrap and refrigerate for up to one week. Keep in mind that they bacon will lose its crispiness and become softer the longer it sits in the fridge.
- How to freeze: You can freeze it before rolling them in the outer coating mixture. Instead of chilling in the refrigerator, just freeze the tightly wrapped cheese ball, and place into a freezer bag. Freeze for up to 1 month. When ready to serve, allow it to thaw overnight in the refrigerator, coat, and serve.
- Change the size: I made a traditional large cheese ball as a shareable dip. You could totally switch things up and make a mini bite-sized cheese balls, as big or as small as you wish. If you're feeling creative, you can even try to form them into different shapes. For a bite-sized option, I recommend making them ½ to 1 inch in diameter-the perfect size to pop in your mouth with a cracker.
More Cheese Appetizers
- Marinated Mozzarella Balls
- Whipped Feta
- Baked Spinach Dip
- Fried Mac and Cheese Balls
- Queso Mexican Cheese Dip
- Whipped Ricotta Dip
Tried this recipe?
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Mashed Butternut Squash
Mashed butternut squash is the perfect side dish for fall - creamy, smooth, and delicious. In-season winter squash is blended with butter and cream, sweetened with maple syrup, and seasoned with pumpkin pie spice for a the perfect balance of sweet and savory fall flavors. The best part? This butternut squash mash is easy to make with less than 10 minutes of actual effort.
Why You'll Love Mashed Butternut Squash
- Made with healthy butternut squash. Butternut squash is the star of the show. In addition to its sweet, nutty flavor, butternut squash contains tons of vitamins, minerals, fiber, and antioxidants. So, this mashed butternut squash tastes phenomenal and does wonders for your health, too.
- It's so easy to make. Although you will need to set aside an hour of baking time, you only need to give this recipe 10 minutes of your attention to make it. When you consider that you could spend the other hour doing something else, this is a relatively quick dish!
- It's bursting with fall flavors. The butternut squash lends a lot of flavor to this mashed butternut squash-but it doesn't end there. Olive oil, butter, and heavy cream add indulgent flavors while maple syrup and pumpkin pie spice shake things up.
Ingredients and Substitutions
To make this easy mashed butternut squash, you will need the following ingredients (full quantities in recipe card below):
- butternut squash - in this recipe, we roast butternut squash and turn it into a puree. You can also substitute with 1 and ¼ cups butternut squash puree to cut on the cooking time and spend less than 10 minutes to make this.
- butter
- heavy cream - can substitute with half and half.
- maple syrup - this is optional, for some extra sweetness. You can also use brown sugar.
- salt and pepper
- pumpkin pie spice - you can also substitute with ground cinnamon.
- chili powder - optional, to sprinkle on top for a kick.
You will also need measuring cups and spoons, mixing bowl, and a potato masher or hand mixer.
How to Make the Best Mashed Butternut Squash
- Cook the butternut squash. Cut butternut squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with olive oil. Place on a quarter sheet baking pan cut side up and bake in a 350F preheated oven for 1 hour or until very tender.
- Mash the butternut squash. Scoop out the flesh of the butternut squash and place in a large mixing bowl. With a potato masher or an electric hand mixer on low, mix until smooth. If the butternut squash is too chunky for your liking, transfer it to a blender and puree it until desired consistency is achieved.
- Combine ingredients. Add butter, heavy cream, maple syrup, salt, pepper, and pumpkin pie spice to the bowl. Stir to combine.
- Serve. Serve warm with a sprinkle of chili powder on top (optional, for a spicy kick).
How to Serve
Mashed butternut squash is one of those fall side dishes that you can serve with almost any meal. For a complete meal, try pairing it with:
- Dutch Oven Whole Roast Chicken
- Roasted Turkey Breast
- Honey Glazed Roast Pork
- Slow Cooker Turkey Breast
- Stovetop Mac and Cheese
Storing Instructions
- How to store: Keep leftover mashed butternut squash in an airtight container in the fridge for up to five days. You can also freeze this side dish for up to three months.
- How to reheat: Reheat cold mashed butternut squash in a covered, microwave-safe container on low heat in the microwave. Heat in 20 to 30-second intervals, stirring in between. You can also reheat it on the stovetop over medium-low heat until warmed through.
More Butternut Squash Recipes
- 20 Easy Butternut Squash Recipes
- Roasted Butternut Squash Soup
- Butternut Squash Quesadillas with Chicken
- Stuffed Butternut Squash with Wild Rice
- Roasted Butternut Squash
- Butternut Squash Galette
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Baked Mediterranean Pasta
Baked Mediterranean pasta is simple, flavorful, and vibrant. Tender pasta is tossed in an olive oil based pasta sauce with fresh tomatoes, artichoke hearts, and olives, then topped with mozzarella cheese and baked to crispy, melty perfection. The best part? This pasta bake is incredibly easy to make and ready in less than 45 minutes. It's a perfect recipe for busy weeknights, but fancy enough for a dinner party. It's a dish that everyone will be reaching over for seconds.
Why You'll Love Baked Mediterranean Pasta
- Mediterranean flavors abound. I love anything with artichokes and olives-and this baked pasta is no different. Add in some tomatoes, garlic, mozzarella, lemon, and high-quality olive oil, and you have the best Mediterranean pasta bake ever. It's a pasta casserole loaded with flavor.
- Plenty of nutrients. This pasta is also loaded with nutrients. Olives boast nutrients and antioxidants, including vitamin E, and they're proven to support bone health, skin health, and your immune system! Similarly, artichokes are loaded with nutrients like potassium, fiber, vitamin C, magnesium, and folate. And don't get me started on the fresh tomatoes and garlic.
- Can be Mediterranean diet approved. Although, regular pasta isn't on the Mediterranean diet, the good veggies we include are. And, if you substitute with whole grain pasta, then this recipe is completely Mediterranean diet approved.
Ingredients and Substitutions
To make this delicious baked Mediterranean pasta, you will need the following ingredients (full quantities in the recipe card below):
- pasta - I used rotini pasta, but feel free to use any shape that you have on hand. A longer pasta such as linguine or spaghetti also work well.
- olive oil
- onion
- garlic
- cherry tomatoes - feel free to use grape tomatoes as a substitute.
- seasoning - Italian seasoning, salt, and pepper.
- artichoke hearts
- kalamata olives
- bocconcini - also known as mozzarella balls. You can also substitute this with 1 cup of grated mozzarella.
- fresh parsley - optional, to garnish on top.
This Mediterranean pasta bake is totally customizable. Feel free to add other ingredients that will complement the Mediterranean flavors here such as spinach, sun-dried tomatoes, and feta.
How to Make the Best Baked Mediterranean Pasta
- Cook pasta. Bring a large pot of salted water to a boil over medium high heat. Add pasta and cook until al dente (fully cooked but still firm) according to package directions, about 6-8 minutes. Drain well and set aside in the pot.
- Sauté aromatics. While the pasta is cooking, heat oil in a large skillet oven over medium-high heat until the hot oil sizzles, about 2 minutes. Then, add onion and garlic and cook until tender, about 3-4 minutes
- Add tomatoes. Add tomatoes and season with Italian seasoning, salt, and pepper. Stir well and cook for 1-2 minutes until the tomatoes have slightly softened.
- Add remaining ingredients. Add cooked pasta, artichoke, and olives and toss well to coat. Transfer the pasta into a 9x13-inch casserole pan and top with mozzarella balls.
- Bake. Bake in a 375F preheated oven for 20-25 minutes until the melted cheese is golden brown. Let cool for 15 minutes, then garnish with fresh parsley and serve with fresh Parmesan if desired.
Recipe Tips and Tricks
- How to store: Keep leftover Mediterranean baked pasta in the fridge for up to four days. Store it in an airtight container or wrap the casserole pan with plastic wrap or aluminum foil.
- How to freeze: Pasta casseroles are incredibly freezer-friendly! So, pre-portion your pasta bake. Then wrap each piece in aluminum foil or plastic wrap (or place each one in an airtight container). It will last in the freezer for up to three months.
- How to reheat: If frozen, that the pasta overnight in the refrigerator. Then, bake it in a 375F preheated for 20 minutes until warmed through.
More Pasta Recipes
- 40 Best Pasta Recipes
- Pasta Bake with Sausage (Baked Ziti)
- Shrimp Fettuccine Alfredo Pasta Bake
- Ground Turkey Pasta Bake
- Mediterranean Baked Shrimp Orzo
- Pesto Penne Pasta
- Cacio e Pepe
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
40 Best Thanksgiving Main Dishes
The centrepiece on every Thanksgiving holiday dinner spread has to be a show-stopping main dish. Whether you are going for a traditional Thanksgiving whole roast turkey for a large gathering this year, or hosting something smaller with turkey breast or whole chicken as the main, or looking for a Thanksgiving entree that is plant-based, vegetarian, or just not turkey, we have got you covered. We are sharing over 40 most popular and best Thanksgiving main dishes from turkey, chicken, vegetarian Thanksgiving mains, and anything else you can think of that is just not turkey (like beef, lamb, or pork).
Thanksgiving Turkey Main Course
Best and Juiciest Roast Turkey
The best and juiciest roast turkey cooks faster that traditional methods and requires no brining. It's so tender and juicy every time. And use the giblets and drippings to make delicious homemade turkey gravy.
Asian five-spice roast turkey is tender and juicy, marinated with a delicious flavourful Asian rub and has a crispy brown skin. The perfect holiday dinner.
Instant pot whole turkey is a tender, juicy, and delicious holiday main. Ready in under 2 hours, it's the fastest and easiest way to cook a whole turkey!
Easy Juicy Roasted Turkey Breast
Easy juicy roasted turkey breast is the perfect holiday dinner, minus the headache…tender meat, crispy skin, and a layer of roasted onions. Serve it with easy 2-ingredient gravy made with the drippings.
Soft, tender and juicy slow cooker turkey breast with the crispiest skin and fresh fall herbs is the easiest way to cook a turkey this holiday season. Serve it with make ahead cranberry sauce.
Instant pot turkey breast is the most tender and juicy turkey you'll ever try. It's so easy to make in the pressure cooker and requires little prep.
This Sheet Pan Thanksgiving Dinner is the easiest way to serve a small turkey dinner with sides. Ready in just an hour and half, this will change your life!
Instant pot turkey roast with homemade gravy is easy to prepare in minutes, the fastest way to cook turkey, and delivers flavorful, juicy, tender turkey.
Tender juicy Asian sesame soy turkey roast is a creative take on a holiday classic, packed with sweet, salty, and savoury umami flavours in every bite.
Soy Glazed Braised Turkey Breast with Five-Spice
Soy glazed braised turkey breast with Asian five-spice is moist, tender, succulent and the juiciest turkey ever with browned and crispy skin. So flavourful. Serve it with delicious cornbread stuffing.
Roasted Turkey Legs with Vegetables
Tender, succulent and flavourful, easy roasted turkey legs with crispy skin and vegetables is a complete wholesome turkey dinner and family favourite. It's perfect over a side of creamy mashed potatoes.
Instant pot turkey thighs are tender, juicy, and delicious. Perfect for a small holiday dinner or weeknight dinner with little effort and 10 minutes prep.
Chicken Main Course for a Smaller Thanksgiving
Dutch Oven Whole Roast Chicken
Easy Dutch oven whole roast chicken with the crispiest golden skin is juicy, tender and succulent and packed with flavour. Just takes 15 minutes to prep. Serve with creamy potatoes au gratin on the side.
Apple Cider Chicken with Butternut Squash
One of my favourite chicken recipes is quick, easy, one pan apple cider chicken with butternut squash, apples, and thyme, cooked in an apple cider sauce. Serve this fall meal in just 40 minutes. Don't forget some crusty bread to soak up all that juice.
Roasted Spatchcock Chicken (Butterflied Chicken)
Quick and easy roasted spatchcock chicken (butterflied chicken) seasoned with garlic and thyme is juicy, tender, delicious and flavourful with minimal prep. Serve with some creamy mashed potatoes and garlic green beans.
Creamy Chicken Roulade with Spinach and Mushrooms
Give your chicken breasts an upgrade by stuffing them to make fancy, juicy chicken roulade with spinach and mushrooms topped with a creamy alfredo sauce. Serve it over spaghetti alfredo with spinach and mushrooms.
Instant pot whole chicken with gravy is tender, juicy, and flavorful. It's the fastest way to cook a whole rotisserie chicken for dinner in just 40 minutes.
Greek Lemon Garlic Whole Roast Chicken
Easy Greek lemon garlic whole roast chicken is tender, juicy and succulent with the crispiest skin. Prep this flavourful one pan meal in just 15 minutes.
Apple Dijon Braised Chicken Thighs
Tender and juicy apple dijon braised chicken thighs with potatoes is juicy, tender and so succulent that it falls off the bone, yet so crispy outside. Serve with some bread to soak up all that juice. Try homemade ciabatta rolls or green onion dinner rolls.
Slow cooker whole chicken is soft and tender and literally falls off the bone. It is the easiest way to cook a rotisserie chicken with a few minutes prep. Shred it and use it in lemon chicken orzo soup, 30-minute BBQ chicken pizza, or baked pasta with chicken.
Roasted Balsamic Chicken with Cranberries
If you're scrambling to figure out dinner with less than 30 minutes on hand, this sweet and tangy roasted balsamic chicken with cranberries will save the day. Serve with some creamy mashed potatoes or garlic mashed cauliflower.
One Pan Garlic Roasted Chicken and Baby Potatoes
One pan garlic roasted chicken and baby potatoes is an easy to make, delicious, and wholesome meal for the entire family. Prep this sheet pan in 10 minutes.
Vegetarian Thanksgiving Main Course
Stuffed Butternut Squash with Wild Rice
Healthy, hearty and wholesome butternut squash with wild rice and mushrooms is an easy cozy vegetarian dinner or side dish for fall. It's the best vegetarian fall dinner idea!
Butternut squash lasagna is a delicious, warm and cozy vegetarian lasagna to make this fall when the your family is craving major comfort food this fall.
Curried Chickpea Stuffed Acorn Squash
Wholesome, hearty, curried chickpea stuffed acorn squash with curry flavours is the perfect vegan and gluten-free fall comfort food for your holiday dinner.
Spinach and Tomato Vegetarian Lasagna
Take comfort food to another level with the best creamy spinach and tomato vegetarian lasagna. You won't even miss the meat!
Pumpkin Chickpea Coconut Curry
Warm yourself up this fall with a big bowl of comforting pumpkin chickpea coconut curry with cashews. Easily substitute the pumpkin in this vegan and gluten-free recipe for butternut squash. Serve it with a side of easy coconut rice.
Vegan Stuffed Peppers are stuffed with pan-fried mushrooms, tender rice, and veggies, making them flavorful and filling. Easy to make in under an hour!
Thanksgiving Main Courses That Aren't Turkey
Easy holiday glazed baked ham is juicy, succulent and flavourful, coated in a brown sugar honey glaze with and baked until caramelized and golden brown.
Homemade roast beef is roasted on high heat and slow cooked on low heat for the best texture - browned crust on the outside and tender, moist, juicy inside.
Honey Glazed Roast Pork with Vegetables
Easy one pan honey glazed roast pork is moist, tender, and juicy, coated with an irresistible honey glaze and packed with potatoes, green beans and apples.
Sheet pan lamb chops with vegetables are healthy and delicious, easy to make, and easier to clean up. Perfect for busy weeknights or a holiday dinner.
Quick easy roasted pork tenderloin with sauce is juicy, tender, and flavorful. Ready in 30 minutes, it's perfect for busy weeknights or a holiday dinner.
Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food and a classic French Canadian dish on Christmas eve.
Easy Roast Lamb with Vegetables
Easy roast lamb with vegetables is tender, juicy, and succulent and packed incredible flavour. This fancy holiday dinner is easy to prep in just 15 minutes.
Glazed Honey Balsamic Pork Chops
Quick and easy, glazed honey balsamic pork chops are tender and juicy, seared in thyme and coated with a honey balsamic sauce. Make it in under 30 minutes.
This hearty classic meatloaf with a caramelized glaze will nourish your body and soul. Feed the whole family with a simple yet flavourful classic.
Air Fryer Lamb Chops with Dijon Garlic Marinade
Juicy, tender, and delicious 18-minute air fryer lamb chops is marinated in a dijon sauce and will change the way you cook lamb forever.
Skillet shepherd's pie is a savoury and hearty traditional comfort food. With flavourful beef and fluffy potatoes, this cozy meal it will warm you up.
This delicious garlic and herb-crusted rack of lamb is tender, juicy, and flavourful. It is surprisingly quick and easy to make at home in about 30 minutes.
There's nothing better than a classic Pot Roast for Sunday Dinner. It's hearty, wholesome, and filling comfort food that can feed the whole family.
Tips for a Stress-Free Thanksgiving Dinner
- Plan your menu ahead of time. You can prepare some of these dishes in advance. Some can be frozen and reheated from frozen, others can be made and stored in an airtight container for a few days at room temperature or in the refrigerator. Check individual recipe for full make ahead instructions.
- Prep your ingredients as much as possible. Once you have decided the main dish that you will be serving (and all the other dishes), prepare as much as you can in advance. Whether that is chopping vegetables, marinating meat, or throwing together a salad. You can store all the prepared ingredients in airtight containers in the refrigerator.
- Set the table the night before. Take out the fancy holiday dinnerware, flatware, glasses, placemats, and napkins and set the table the night before. It's one less thing to worry about on Thanksgiving.
More Thanksgiving Recipes
Once you have figured out the main dish that you will be serving on your Thanksgiving dinner menu, start planning the appetizers, sides, and dessert. Find everything you need in my most popular holiday recipes:
- 30 Best Thanksgiving Appetizers
- 50 Best Thanksgiving Side Dishes
- 20 Thanksgiving Soup Recipes
- 25 Best Thanksgiving Desserts
- 15 Thanksgiving Bread Recipes
- 15 Thanksgiving Salad Recipes
Did You Make Any of These Thanksgiving Main Dishes?
Please leave a comment and rating below, and let me know what you thought of these Thanksgiving main dishes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Pumpkin Bread
Pumpkin bread is fluffy, moist, and delicious. If you love pumpkin spice and everything nice, then you need to try this classic fall loaf cake. It's loaded with real pumpkin and seasonal spices like cinnamon and ginger for major warm and cozy vibes. Although it's typically served in season at the height of fall, this pumpkin bread is a crowd-pleaser all year long. Since this spiced pumpkin bread leaves kids and adults happy, it's the perfect recipe to make for dessert at a holiday dinner, as a school snack, or for a holiday brunch.
Why You'll Love Pumpkin Bread
- It's the epitome of pumpkin season. Spiced pumpkin bread is the perfect fall recipe, whether you're eating it for breakfast, as a snack, or after dinner. Made with canned pumpkin puree and pumpkin spice, it's loaded with fall flavors!
- Pumpkin puree adds more than just flavor. If you're a fan of baking, you know that fresh vegetables like zucchini, eggplant, or carrots have the potential to transform the texture and moisture of baked goods (like in Zucchini Muffins and Spiced Carrot Muffins). Pumpkin puree works the same way! It adds a nice density and moisture without sacrificing fluffiness or texture.
- It's a definite crowd pleaser. If you bring this pumpkin bread out of the house, you can rest assured none of it is coming back home. Kids and adults are both known for falling in love with it. It's the perfect recipe to pack as a school snack or along a healthy lunch for work.
Ingredients and Substitutions
To make this easy pumpkin bread, you will need the following ingredients (full quantities in the recipe card below):
- all-purpose flour
- baking soda + baking powder
- brown sugar - feel free to substitute with granulated if you don't have brown sugar.
- pumpkin spice spice - or substitute with ground cinnamon.
- ground ginger - optional, if you are not using pumpkin pie spice.
- salt
- pumpkin puree
- vegetable oil - you can use any vegetable oil such as avocado oil or melted coconut oil. You can use melted butter instead of for a more buttery flavor.
- eggs
You can customize this pumpkin bread by adding in up to 1 cup of chocolate chips, pecans or walnuts, or dried cranberries.
You will also need measuring cups and spoons, mixing bowls, and. 1 lb. loaf pan or 5x9-inch loaf pan.
How To Make The Best Pumpkin Bread
- Combine dry ingredients. In a large mixing bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, pumpkin pie spice (or cinnamon and ginger), and salt. Whisk together until evenly distributed and set aside.
- Combine wet ingredients and add to dry ingredients. In a medium mixing bowl, whisk together all the wet ingredients including pumpkin puree, oil, and eggs until smooth. Pour the wet mixture into the dry mixture and mix together using a rubber spatula until just combined and no dry ingredients are visible. Overmixing will make the bread denser and firmer.
- Bake. Lightly grease a 9x5-inch pan (1 lb. loaf pan) with cooking oil spray, and pour in the batter, smoothing out the top with the back of a spoon. Bake in a 350 F preheated oven for 55-60 minutes on the bottom rack of the oven (to prevent too much browning) until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf. Serve warm or at room temperature.
- Serve. You can eat leftover pumpkin bread at room temperature, drizzled in honey or cream cheese icing. It also tastes great with coffee and tea or served warm over ice cream.
Storing Instructions
- How to store: Pumpkin bread is best kept at room temperature in an airtight container or wrapped tightly in aluminum foil for up to 2-3 days. This will keep the pumpkin bread fresh and moist. You can also extend the life of the pumpkin bread by storing it in the refrigerator. Allow it to cool to room temperature first, then cover tightly with plastic wrap to retain moisture. Store in the refrigerator for up to one week.
- How to freeze: Once cooled to room temperature, wrap the whole pumpkin bread (or individual slices) in plastic cling wrap and place into a freezer bag. Freeze for up to three months. Thaw frozen pumpkin bread by transferring them into the refrigerator overnight.
More Pumpkin Recipes
- Small Batch Chocolate Chip Pumpkin Bread
- No Bake Pumpkin Cheesecake
- Pumpkin Chocolate Chip Cookies
- Pumpkin Energy Bites
- Creamy Pumpkin Hummus
- Mini Pumpkin Pies (Small Batch)
Tried this recipe?
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Green Bean Casserole
Green bean casserole is a classic holiday side dish that we serve every year. It's packed with fresh green beans tossed in a delicious creamy mushroom sauce, and topped with crispy fried onions. It's cozy, creamy, and so comforting. With the best flavors and texture, don't expect to see any leftovers with this one!
Why You'll Love Green Bean Casserole
- A classic comforting side dish. This green bean casserole gives me all the holiday feels. It's a classic side dish that we serve almost every year on our Thanksgiving dinner menu alongside Roast Turkey. But you can serve it anytime you are craving something comforting and delicious. I mean, nothing is better than a warm creamy sauce over vegetables.
- Green beans and mushrooms. These two superfoods balance out the heavy cream in this recipe by adding nutrients and fiber! Mushrooms are known to help strengthen your immune system and manage blood pressure, and green beans are packed with antioxidants. Get some vitamins into your diet with this delicious side dish.
- The crispiest fried onion topping. Although some people might want to skip this final garnish-my advice is don't. These crispy, crunchy fried onions add the perfect texture and crunch to compliment the cooked veggies in this green bean casserole.
Ingredients And Substitutions
To make this easy green bean casserole, you will need the following ingredients (full quantities in the recipe card below):
- green beans
- butter
- onion
- mushrooms
- salt and pepper
- garlic
- all-purpose flour
- heavy cream - or you can substitute with half-and-half.
- Italian seasoning - or you can substitute with dried thyme or oregano.
- cayenne pepper - this is optional, if you want to add a spicy kick.
- Parmesan cheese
- French fried onions - feel free to make your own or use store-bought. I used French's crispy fried onions.
You will also need measuring cups and spoons, a large pot, skillet, and a 9x13-inch casserole pan.
How To Make the Best Green Bean Casserole
- Blanch green beans. In a large pot of boiling water, add green beans and blanch until slightly softened yet still bright green, about 5 minutes. Rinse green beans under running cold water to cool off and drain in a colander. Set aside.
- Sauté aromatics. In a large skillet, melt butter over medium-high heat for 1 minute. Add onion and mushrooms and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes until nicely browned on all sides. Add garlic and cook until fragrant, about 1 minute. Stir in flour until evenly combined and cook for another minute.
- Make the sauce. Add heavy cream, Italian seasoning, cayenne (if using), and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to the desired consistency, about 5-7 minutes. Turn off the heat and set aside.
- Assemble and bake. Place green beans in a 9x13-inch casserole pan and pour cream sauce evenly on top. Bake in a 350 F preheated oven until golden brown, about 25 minutes. Sprinkle fried onions on top and bake for another 5 minutes until crispy. Let cool for 5-10 minutes and serve warm.
Recipe Tips and Tricks
- Add the fried onions at the right time: If you let the fried onions sit on top of the casserole for too long, the steam will make them soggy. Preserve its crispiness by waiting to add them until the last minute.
- Avoid a soggy casserole: First, do not overcook your beans. Then, make sure they're completely drained and as dry as possible. If your beans are partially frozen or not drained, the excess water will make your casserole soggy and wet.
- How to store green bean casserole: Keep leftover casserole (if there is any!) covered tightly with plastic cling wrap in the casserole pan or in an airtight container for 3-4 days in the refrigerator. Try to store the crunchy toppings separately, if possible.
More Holiday Side Dishes
- Roasted Garlic Green Beans
- Nutty Green Beans
- Sautéed Garlic Green Beans
- Sweet Potato Casserole with Pecans
- Creamy Brussels Sprouts Bake
- Honey Roasted Carrots
Tried this recipe?
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Fall Harvest Salad with Butternut Squash and Apple
Fall harvest salad with roasted butternut squash and apple is the only salad recipe you will need this fall and winter. Loaded with roasted butternut squash, fresh crisp apples, bright pomegranate seeds, toasted pumpkin seeds, and tangy feta cheese, this fall salad is tossed with kale and a delicious homemade apple cider vinaigrette. It's healthy, wholesome, nourishing, and filling. Plus, it's a gorgeous and colourful salad to put on your holiday table this year.
Why You'll Love Fall Harvest Salad
- Packed with fresh fall flavors. October's harvest is one of my favourites in the whole year. Butternut squash give this fall harvest salad a smooth and buttery feel, apples add a crunchy freshness, pomegranate adds a tangy kick, pumpkin seeds add some depth, and kale just brings it all together. These ingredients are just meant to be put together, I mean, even mother nature thinks so! Why else do they grow during the same time of the year?
- A delicious homemade apple cider vinaigrette. We always think homemade salad dressings are the way to go - they are easy, quick, and healthier than store-bought (no artificial flavors, preservatives, or filler ingredients). Plus, whenever we do buy dressing, it just sits around half used in the fridge until it expires. By making it fresh, you can make just the amount that you need.
- Serve it warm or cold. You can serve this fall salad warm with freshly roasted butternut squash, or let things cool down a bit before serving. It's totally your choice. If serving cold, you can make the butternut squash ahead of time or easily throw in some leftover butternut squash that you have in the refrigerator.
Ingredients and Substitutions
To make this delicious fall harvest salad, you will need the following ingredients.
- butternut squash - roasted with olive oil, Italian seasoning, garlic powder, salt, and black pepper. You can also use leftover roasted butternut squash or air fryer butternut squash.
- baby kale - you can substitute with any other salad greens such as spinach, arugula, or mixed greens.
- apple
- pomegranate seeds
- feta cheese - you can substitute with goat cheese.
- toasted pepitas - pepitas are no shell pumpkin seeds. You can use store-bought ones or toast your own at home.
- apple cider vinaigrette - apple cider vinegar, olive oil, Dijon mustard, salt, and pepper. You can use most other olive oil based salad dressings instead. Try it with a honey lemon dressing, Greek salad dressing, or Italian dressing.
How to Make the Best Fall Harvest Salad with Butternut Squash and Apple
- Roast butternut squash. Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender.
- Combine salad ingredients. In a large serving bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas.
- Add dressing. In a small mixing bowl, whisk together vinegar, olive oil, mustard, salt and pepper. Pour desired amount of dressing over salad and toss to combine.
How to Toast Pepitas (No Shell Pumpkin Seeds)
If you have ever toasted your own seeds or nuts, you know that you can never go back to buying toasted seeds from the store. There is just something about freshly toasted nuts that store-bought ones just can't replicate. Maybe it's the warmth when it comes fresh out of the oven, or the extra crispy crunch they seem to have.
All you need to toast your own pepitas are:
- ½ cup raw pepitas (no shell pumpkin seeds)
- ½ tablespoon olive oil
- 1 teaspoon honey
- ⅛ teaspoon salt (or more, to taste)
Simply combine all the ingredients together in a small mixing bowl and arrange them in a single layer on a parchment-lined quarter sheet baking pan. Bake for 8-10 minutes in a preheated 350 F oven.
How to Serve
Serve this fall harvest salad with butternut squash and apple as a light lunch this fall or as a side salad at a holiday dinner for Thanksgiving. Some other fall recipes to pair this salad with are:
- 60+ Fall Dinner Ideas
- Roasted Butternut Squash Soup
- Coconut Curry Beef Stew
- Apple Cider Chicken with Butternut Squash
- Lasagna Roll Ups
- Ham and Potatoes au Gratin
Storing Instructions
- Make ahead instructions: To make this fall harvest salad ahead of time, roast the butternut squash ahead of time, prep the ingredients (except for the apple due to browning), and make the dressing. Store in separate airtight containers. When ready to serve, chop up an apple, assemble the salad, and toss with the dressing.
- How to store: This salad is best eaten fresh since the apple cider vinaigrette will start to soften the kale. If you happen to have leftovers, store for up to 1-2 days in an airtight container in the refrigerator.
More Fall Salad Recipes
- Arugula Salad with Apple and Pecan
- Apple Walnut Salad with Balsamic Vinaigrette
- Winter Kale Salad with Apple Cider Vinaigrette
- Roasted Brussels Sprouts Salad
- Mandarin Orange Salad
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Air Fryer Butternut Squash
Air fryer butternut squash is a healthy side dish that is crispy on the outside and soft and fluffy inside. It's seasoned with just a handful of simple pantry staples that brings out the natural flavors of the butternut squash so well. If you love crispy and tender sheet pan veggies, this air fried winter vegetable recipe is a must-try. It's so much faster than roasting (it takes just 12 minutes to cook in the air fryer!), needs less oil, and has the best texture.
Why You'll Love Air Fryer Butternut Squash
- Easy to make. Sheet pan veggies are one of my favorite side dishes to make because they're healthy, delicious, and so easy to make. This air fryer butternut squash is no different (well it's just a lot faster). Simply cut up the squash, coat it with seasoning, pop it into the air fryer, and enjoy! Seriously. It's that easy. So, if you're a beginner at cooking, this is the perfect winter veggie recipe for you.
- The natural flavor of butternut squash. If you've never had butternut squash, you're missing out! Although its flavor is fairly mild, it is sweet and nutty, and it pairs with almost any seasoning. For this recipe, we'll highlight those natural flavors with salt, pepper, garlic, and Italian seasoning.
- A super healthy side dish. Butternut squash contains protein and fiber, but the real benefits lay in its vitamins. One serving of butternut squash contains more than 100% of your daily dose of vitamin A, plus vitamin C, magnesium, potassium, and calcium.
Ingredients and Substitutions
To make this crispy air fryer butternut squash, you will need the following ingredients (full quantities in the recipe card below):
- butternut squash
- olive oil
- Italian seasoning - you can substitute this with dried oregano or dried thyme.
- garlic powder
- salt and pepper
- pumpkin seeds - optional, for serving.
The best thing about air fryer butternut squash is that it's completely customizable. You can switch up the flavor profile but changing the seasonings. Try a pinch of cayenne for a kick or add maple syrup for a touch of sweetness.
How to Make the Best Air Fryer Butternut Squash
- Combine ingredients. In a large mixing bowl, combine all ingredients including butternut squash, olive oil, Italian seasoning, garlic powder, salt and pepper. Toss to combine.
- Air fry. Transfer to the basket of the air fryer and arrange in a single layer. Depending on the size of your air fryer, you make need to do this in 2 batches. Air fry at 400F for 12-15 minutes until tender and crisp.
- Serve. Serve with a sprinkle of pumpkin seeds on top.
Recipe Tips and Tricks
- How to serve: Butternut squash is very versatile. It goes great with chicken, fish, beef, pork, other veggies, and starches like potatoes, pasta, and rice. I often make this and serve it in a delicious Fall Harvest Salad.
- How to store: Before storing air fryer butternut squash, allow it to cool to room temperature completely. Then, place it in an airtight container for up to three to four days and store in the refrigerator.
- How to reheat: Reheat leftover butternut squash in an air fryer at 400F for 5-10 minutes (or a 400F preheated oven, covered in aluminum foil, for 10-15 minutes).
More Butternut Squash Recipes
- 20 Best Butternut Squash Recipes
- Roasted Butternut Squash
- Roasted Butternut Squash Soup
- Stuffed Butternut Squash with Wild Rice
- Roasted Butternut Squash and Cauliflower Soup
- Butternut Squash Quesadillas with Chicken and Kale
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Butternut Squash Mac and Cheese
Butternut squash mac and cheese is a flavorful and delicious fall twist on classic mac and cheese. Tender shell pasta is tossed in a rich and creamy sauce that is secretly loaded with veggies (hello butternut squash!). Butternut squash puree adds nuttiness and slight sweetness to this pasta, as well as making it healthier by loading it up with extra nutrients. The best part? You can make this warm and cozy comfort food in just 15 minutes. Perfect for busy weeknights this fall.
Why You'll Love Butternut Squash Mac and Cheese
- It's hidden with veggies. This is not your typical Mac and Cheese. It's extra special, thanks to the addition of butternut squash puree which adds a delicious natural nutty sweetness to this pasta dish. AND butternut squash is packed with nutrients, vitamins, minerals, and antioxidants to keep your body healthy.
- Sharp cheddar for balance. When it comes to making macaroni and cheese, sharp cheddar is the reigning champion. With its earthy flavor and unique tang, sharp cheddar balances the sweetness of the squash in this mac and cheese.
- Quick and easy. Although butternut mac and cheese may seem like a fancy and complicated meal, it only takes 15 minutes to make-and it isn't much different from a regular mac and cheese recipe. In fact, it takes just as long to make a boxed mac and cheese, but it tastes way better and is healthier (only real ingredients here and no artificial flavors).
Ingredients and Substitutions
To make this easy butternut squash mac and cheese, you will need the following ingredients (full quantities in recipe card below):
- pasta - you can use any shape of pasta in mac and cheese, just opt for smaller ones that hold a lot of sauce. I use shells or elbow pasta.
- butternut squash puree - feel free to use store-bought puree or homemade. See box below for instructions on how to make homemade. You can even use pumpkin puree.
- butter - you can substitute this with olive oil.
- all-purpose flour - helps to thicken the sauce
- whole milk
- sharp cheddar cheese - you can use yellow cheddar, white cheddar, or marble cheddar.
- paprika
- salt and pepper
How to Make Butternut Squash Puree
- Preheat oven to 350°F.
- Cut a medium butternut squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with olive oil. Place on a quarter sheet baking pan cut side up and bake 1 hour or until very tender.
- Scoop out the flesh of the roast butternut squash and place in a large mixing bowl. With a potato masher, mash until smooth. If the butternut squash is too chunky for your liking, transfer it to a blender and puree it until desired consistency is achieved.
How to Make the Best Butternut Squash Mac and Cheese
- Make pasta. Bring a large pot of salted water to a boil over high heat. Add and cook pasta according to package instructions, until al dente, about 8-10 minutes. Drain in a colander.
- Make the mac and cheese sauce. Heat butter in another large pot or large saucepan over medium heat. Add flour and whisk to combine, about 1 minute. Pour in half the milk and whisk until there are no clumps in the mixture. Then, add the remaining cup of milk and whisk to combine.
- Add butternut squash and cheese. Whisk in butternut squash puree. If the butternut squash is too chunky, use an immersion blender to blend the sauce until smooth. Stir in cheese until it has melted. Season with paprika, salt, and pepper.
- Toss in pasta. Add the drained pasta and toss together. Sprinkle with more seasoning if needed, to taste.
How to Serve
Serve this butternut squash mac and cheese with a side that is light to balance everything out. My favorites are:
- Air Fryer Broccoli
- Garden Salad
- Roasted Garlic Green Beans
- Arugual Salad with Apple and Pecan
- Roasted Cauliflower
- Skillet Dinner Rolls
You could also turn it into a baked version by transferring it to a 9x13-inch casserole pan and top it with Panko bread crumbs. Pop it into a 350 F preheated oven for 10-20 minutes until golden brown (similar to our Baked Mac and Cheese).
Storing and Freezing Instructions
- How to store: After allowing the butternut squash mac and cheese to cool, place any leftovers in an airtight container and store in the refrigerator for up to 3-4 days.
- How to freeze: Mac and cheese is a great freezer-friendly food. Portion and freeze it in meal prep containers or freezer bags and label it. Freezer for up to 3 months.
- Reheating mac and cheese: If frozen, thaw mac overnight in the fridge first. Then, reheat in the microwave, covered on medium heat in 30-second intervals, stirring in between. You can also reheat on the stove over medium-low heat until warmed through. Add a splash of water if the mac and cheese has thickened too much when stored.
More Butternut Squash Recipes
- 20 Easy Butternut Squash Recipes
- Butternut Squash Carbonara Pasta
- Stuffed Butternut Squash with Wild Rice
- Roasted Butternut Squash Soup
- Roasted Butternut Squash
- Fall Harvest Salad with Butternut Squash
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Mashed Potato Cakes
Mashed potato cakes are light and fluffy, delicious and flavorful, and so easy to make. They are the best way to repurpose any leftover mashed potatoes to thicken them up for easy shaping, and adding extra cheese and herbs for the best flavor. Pan-fried to golden crispy perfection, these potato cakes are soft and tender inside, but crispy on the outside. They are the perfect side dish at breakfast, lunch, or dinner.
Why You'll Love Mashed Potato Cakes
- A crispy twist on a classic side. Everyone loves creamy, cheesy mashed potatoes - and the same goes for these delicious mashed potato cakes. They've got the same comforting vibes and flavors but with added crispiness. This is one recipe that the whole family will love.
- The best textures. The exterior and interior of mashed potato cakes are incredibly different, but they're both so good. On the outside, you have a crispy layer of fried potato that gives you a satisfying crunch. And on the inside, you're met with a light and fluffy mashed potato center.
- They're so simple to make. Even though this side may become an easy all-time favorite in your house, it's so simple to make. It's a perfect recipe to whip up after a big Thanksgiving holiday dinner when you are bound to have a lot of leftovers. Plus, should have most of the ingredients on hand already, so making these mashed potato cakes won't add a lot of items to your grocery list.
Ingredients and Substitutions
To make these delicious leftover mashed potato cakes, you will need the following ingredients (full quantities in the recipe card below):
- mashed potatoes - you can use any leftover mashed potato that you have. Try it with our Creamy Mashed Potatoes, Garlic Mashed Potatoes with Sour Cream, Mascarpone Mashed Potatoes, or Healthy Mashed Potatoes.
- Parmesan cheese
- egg
- green onions - or substitute with chives.
- all-purpose flour - or substitute with breadcrumbs
- garlic powder
- salt and pepper
- vegetable oil - for cooking the potato cakes.
You can also top these with your favorite baked potato toppings. Try sour cream, chives, bacon bits, or cheddar cheese.
How To Make Mashed Potato Cakes
- Combine ingredients. In a large mixing bowl, add mashed potatoes, Parmesan cheese, egg, green onions, flour, garlic powder, salt, and pepper. Mix well until smooth.
- Shape. Use your hands to shape the mashed potato mixture into balls or you can use an ice cream scoop for even pieces. Add dredging flour into a shallow plate and coat each mashed potato balls in flour. Use your hands to gently flatten them into patties. Set aside on a parchment-lined baking pan or plate.
- Cook. Heat 2 tablespoons of oil in a large non-stick skillet over medium heat until the oil sizzles, about 2 minutes. Add patties in batches (about 5-6 per batch) and cook for 4-5 minutes on each side until golden brown. Add 2 tablespoons of oil in the beginning of each batch.
- Serve. Let cool for 5 minutes and serve with sour cream and chives, if desired.
Storing Instructions
- How to store: Allow the mashed potato cakes to cool to room temperature before storing. It is important that you don't skip this step, otherwise, you will end up with soggy potato cakes the next day. Once cooled, place in an airtight container lined with fresh, dry paper towels and store in the refrigerator. These mashed potato cakes will last in the fridge for up to 3-4 days.
- How to freeze: Mashed potato cakes taste best fresh or within a few days. Freezing them is possible, but they sometimes become grainy. Once cooled, you can freeze them in a single layer on a baking sheet until frozen, about 1 hour. Then transfer them into a freezer bag or airtight container, and freeze for up to 3 months.
- How to reheat: You can reheat these mashed potato cakes on a pan over the stovetop on medium-low heat until warmed through. You can also reheat them in a 350 F preheated oven for 10-15 minutes or air fryer for 5-10 minutes.
More Mashed Potato Recipes
- 40 Best Potato Recipes
- Mashed Potato Soup
- Skillet Shepherd's Pie
- Baked Mashed Potato Spring Rolls
- Creamy Ham and Potato Soup
- Mashed Sweet Potatoes
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Mascarpone Mashed Potatoes
Mascarpone mashed potatoes are creamy, smooth, and comforting. Classic mashed potatoes are given a twist from the addition of mascarpone cheese which takes this all-around favorite side dish to another level - making them super silky and rich. Plus, it's quick and easy to throw together which makes them perfect for your holiday dinner this Thanksgiving, or on the side of any dinner this fall and winter. Cozy comforting side dishes is what this season is all about!
Why You'll Love Mascarpone Mashed Potatoes
- Mascarpone cheese. Mascarpone is sweet and silky Italian cheese that most people recognize by its role in the ever-delightful tiramisu. It's comparable to soft cream cheese, but it has an exceptionally high butterfat content. So when mascarpone is added to mashed potatoes, it adds the best buttery, creamy, smooth texture.
- So silky and creamy. When you combine mascarpone cheese and Yukon gold potatoes (which by the way are the creamiest potatoes) you end up with the creamiest mashed potatoes. But add in some butter and half-and-half cream and the texture improves even further. It's got a decadent creamy texture we can't get enough of. It's seriously the creamiest mash you'll ever have!
- Quick and easy. Mascarpone mashed potatoes (like all mashed potatoes - such as Creamy Mashed Potatoes and Garlic Mashed Potatoes with Sour Cream) are quick and easy to make in about 30 minutes. Plus, you can make everything in one pot so clean up is a breeze.
Ingredients and Substitutions
To make this easy mascarpone mashed potatoes, you will need the following ingredients (full quantities in recipe card below):
- potatoes - I recommend using Yukon gold or russet potatoes in this recipe because they are naturally creamy when mashed - which is the goal. They just add the best texture to these silky smooth mashed potatoes.
- mascarpone cheese - you can typically find mascarpone cheese in the fresh deli section of your local grocery store for packaged mascarpone cheese. If you can't find any, you can substitute with cream cheese for a similar result.
- butter
- half and half cream
- salt and pepper
- fresh chives - optional, for garnish. You can also garnish with any other fresh herbs such as parsley or thyme.
How to Make the Best Mascarpone Mashed Potatoes
- Boil potatoes. Place potatoes in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
- Mash potatoes. Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.
- Add butter and cream. Add in the butter and mascarpone cheese and use an electric hand mixer to mix until melted and incorporated into the potatoes. Slowly add in the cream and continue to whisk with the electric mixer. Add salt and pepper.
- Serve. Remove from heat and transfer to a serving dish, garnish with chives and extra butter, and serve warm.
How to Serve
You can serve delicious creamy mascarpone mashed potatoes on the side of any dinner that you are having. It goes particularly well paired with:
- Juicy Roast Turkey
- Honey Garlic Glazed Salmon
- Ribeye Steak
- Dutch Oven Whole Roast Chicken
- Roasted Turkey Breast
- Honey Glazed Roast Pork
For a holiday dinner, check out my best Thanksgiving Side Dishes that you can serve along with these mashed potatoes.
Recipe Tips and Tricks
- How to store: Leftover mascarpone mashed potatoes can be kept in the refrigerator for up to four days in an airtight container.
- How to reheat: For easy reheating, pop a portion of your mascarpone mashed potatoes in a covered microwave-safe container. Then, reheat on a low or medium setting in 20 to 40-second intervals, mixing in between. For an even better side, consider baking your mascarpone mashed potatoes in a ramekin with some Parmesan on top in a 400F preheated oven for 10-20 minutes.
More Potato Side Dishes
- 40 Best Potato Recipes
- Creamy Potatoes au Gratin
- Crispy Leaf Potatoes
- Roasted Garlic Parmesan Baby Potatoes
- Air Fryer Potatoes
- Hasselback Potatoes
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Tex Mex Egg Muffins
Tex Mex egg muffins are a delicious, filling, and healthy breakfast or snack to get you through the day. Made with eggs, bell peppers, green onions, Tex Mex cheese, and taco seasoning, and baked until light and fluffy, these egg bites are loaded with flavor and nutrients. Plus, they are great for meal prep - easy to make ahead, freezer-friendly, and reheats really well! Ready in just 30 minutes, these egg muffins will keep you energized throughout the morning - and they're the perfect on-the-go meal when you're rushing out of the house.
Why You'll Love Tex Mex Egg Muffins
- Tex Mex style food hits the spot. Short for Texas Mexican, this style of Mexican cuisine is unique to the Southern states of the US. It is big. It is bold. And it is delicious. These egg muffins are loaded with Tex Mex cheese - it's a blend of sheddar, Monterey Jack, and queso blanco - which, along with taco seasoning, gives these egg bites their Tex Mex flavor.
- Packed with nutrients to keep you going. There's a reason we love to eat eggs for breakfast. Each one of these Tex Mex egg muffins is packed with over 6 grams of protein, plus essential nutrients for your overall health.
- They taste as good as they look. These muffins have more than just nutrients-they've got flavor and style, too. With delicious flavor from eggs, veggies, cheese, and seasonings, these egg muffins come out tasting (and looking!) amazing. Plus, who can resist that gooey cheesy topping?
- They are perfect for meal prep. These Tex Mex egg bites are easy to make ahead, are freezer-friendly, and reheat so well. They are great for a quick and easy breakfast on-the-go or snack to throw into a school lunch or work lunch.
Ingredients And Substitutions
To make these easy and delicious Tex Mex egg muffins, you will need the following ingredients (full quantities in the recipe card below):
- eggs
- Tex Mex cheese blend - or you can use a combination of cheddar cheese, Monterey Jack cheese, and queso blanco or mozzarella.
- red bell pepper - feel free to use any color bell pepper.
- green onion
- taco seasoning - feel free to use store-bought seasoning or homemade. To make homemade taco seasoning, you will need salt, cumin, paprika, garlic powder, dried oregano, and ground black pepper.
Tex Mex egg muffins are 100% customizable. Feel free to add in any other veggies that you like. Some great options are: jalapeños, tomatoes, black beans, and corn.
How To Make The Best Tex Mex Egg Muffins
- Combine ingredients. In a large mixing bowl, whisk together eggs, cheese, bell pepper, green onion, and taco seasoning until smooth.
- Divide batter. Pour the egg mixture into each muffin cup, filling it about ¾ full to prevent overflow. Top with remaining cheese.
- Bake. Grease a 12-cup silicone muffin pan generously with cooking spray oil. Bake in a 350 F preheated oven for 20 minutes until fully set. Let the egg muffins cool slightly, then serve.
Storing Instructions
- How to store: Keep leftover egg muffins in the refrigerator for up to 3-4 days. Allow them to cool to room temperature before wrapping individually in plastic wrap or storing in an airtight container.
- How to freeze: Allow the egg bites to cool completely, then wrap them the individually in plastic wrap and store in a freezer bag. Freeze for up to 2-3 months.
- How to reheat: You can eat these Tex Mex egg muffins cold (especially if you're in a hurry), or you can reheat them in the microwave for 10-30 seconds on low to medium heat. For best results, pop them in a 350F oven for 10 minutes, or air fryer for 5 minutes.
More Egg Recipe
- Shakshuka
- Spring Vegetable Frittata
- Egg Salad Sandwich
- Spinach and Feta Quiche with Cauliflower Crust
- Egg and Potato Breakfast Casserole
- Deviled Eggs
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
40 Best Potato Recipes
We can all agree that potatoes are the best vegetable to cook with. They are delicious, starchy, comforting, and filling all in one. So if you are wondering "what to make with potatoes" this fall and winter, then you are in the right place. Today, we are sharing over 40 of our best and most popular potato recipes including all the potato side dishes (mashed potatoes, anyone? We've got 4 - yes 4 of them!), creamy potato soups, potatoes for dinner (chicken and potatoes are kind of the perfect pair), and the best sweet potato recipes out there. Whether you have a bag of russet potatoes, Yukon gold potatoes, baby potatoes, or sweet potatoes, we have got you covered.
Best Potato Side Dishes
The Best and Creamiest Mashed Potatoes.
Creamy, buttery, and delicious, this is the best and creamiest mashed potatoes recipe you will ever find. It's velvety, smooth, and melts in your mouth.
Baked Potato Wedges are crispy outside and soft inside - exactly what you want from a potato wedge but without frying! Cook in the oven or air fryer.
Rich and creamy potatoes au gratin is the ultimate comfort food made with sliced potatoes, cheese, and milk. It's the perfect side dish for the holidays.
Hasselback Potatoes are infused with garlic butter and feature signature cuts that make these potatoes crispy on the outside and tender on the inside.
Garlic Mashed Potatoes with Sour Cream
Velvety and smooth, garlic mashed potatoes with sour cream are the best, flavourful make-ahead side dish ever. Garlicky, buttery, creamy, and pure comfort.
Roasted Garlic Parmesan Baby Potatoes
Quick and easy roasted garlic Parmesan baby potatoes are crispy on the edges and tender inside. They are delicious, flavourful and bakes in just 30 minutes.
Crispy leaf potatoes are a delicious potato side dish made with layers of buttery, sliced potatoes that crisp up when baked. The perfect side dish.
Mascarpone mashed potatoes are creamy, smooth, and comforting. Classic mashed potatoes are given a twist resulting in a super silky and rich mash.
These crispy smashed potatoes are the perfect side dish. They're easy to make, crispy on the outside, tender and fluffy on the inside, and so flavorful.
Super crispy air fryer french fries are tender and fluffy on the inside and crunchy on the outside. Make this healthier french fry in just 12 minutes!
Greek Lemon Roasted Baby Potatoes
Quick and easy Greek lemon roasted baby potatoes are crispy on the outside and tender inside, packed with a Greek flavour blend of lemon, garlic and herbs.
Duchess Potatoes (Pommes Duchesse) are rich, creamy whipped bites of potatoes with crispy edges and a soft fluffy mashed potato centre. A fancy side dish!
Potato Stacks are crispy, cheesy, and flavorful, making them the perfect side dish with crunchy edges and soft gooey centers bursting with amazing flavor.
Homemade Tater Tots with Bacon
Homemade tater tots with bacon are golden and crispy on the outside, yet soft and tender inside. They're packed with flavour and a total family favourite.
Brown Butter Mashed Potatoes are the ultimate side dish for any meal. It's smooth and creamy with a rich, nutty flavor from the brown butter.
Potato Dinner Rolls are soft, light, and fluffy. These quick and easy dinner rolls are loaded with leftover mashed potatoes and simple pantry staples.
Mashed red potatoes are a simple and easy side dish with elegant flavor and plenty of nutrition. They are creamy, comforting, and have the best texture.
One Pan Roasted Harvest Vegetables
One pan roasted harvest vegetables with butternut squash, brussels sprouts and baby potatoes is the best fall side dish. So easy to prep in just minutes.
Homemade Greek fries bring a Mediterranean twist on a classic side dish, crispy fries are topped with crumbled feta cheese, fresh parsley, and lime juice.
Healthy mashed potatoes are velvety, creamy, and delicious, with a fraction of the calories. Substitute with low-fat milk, Greek yogurt and chicken stock.
Crispy and tender, easy air fryer baby potatoes are a healthier take on a classic side dish without compromising taste or texture. Cooks in just 20 minutes.
Easy homemade potato salad is loaded with baby potatoes, eggs, and green onions and tossed in a mayo sauce and is a go-to for summer barbecues and picnics.
Skip the tapas bar and make Patatas Bravas at home with crispy, roasted potatoes smothered in a homemade sweet and spicy tomato sauce and garlic aioli.
Instant pot mashed potatoes are the quickest and easiest mashed potatoes you'll make in under 20 minutes (including prep!) in the pressure cooker.
Roasted spring vegetables are an easy sheet pan side dish packed with all our favourite veggies of the season. Plus, it's so easy to prep and make.
Scalloped potatoes are a creamy, cheesy, indulgent side dish that will make cheese lovers swoon. Every bite is savory, rich, comforting, and delicious.
Cheddar Mashed Potatoes are fluffy, creamy, and buttery. Loaded with cheese and hints of garlic, every bite of this classic side dish is flavorful.
Baked Mashed Potato Spring Rolls
Baked mashed potato spring rolls combines the comforting flavours and textures of creamy mashed potatoes with a crisp crunchy layer of spring roll heaven.
Potato Soup
Creamy ham and potato soup is hearty, filling, and so flavourful. This warm and cozy one pot meal is the easiest weeknight meal to make in just 25 minutes.
Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with holiday leftovers. Quick and easy, ready in under 30 minutes.
Cheesy Potato Soup is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in 30 minutes to a rich, luscious soup.
Mashed potato soup is one of the best ways to use up leftover mashed potatoes. It's creamy, cheesy, delicious, and ready in under 30 minutes.
Slow Cooker Loaded Baked Potato Soup
Nothing says comfort food like a bowl of slow cooker loaded baked potato soup topped with cheddar cheese, crumbled bacon and green onions. Literally throw your ingredients into the slow cooker and come back to a fully cooked soup a few hours later.
Make this silky smooth and creamy tomato potato soup in under 25 minutes. This gluten-free vegan soup is healthy and filling and the easiest weeknight meal.
Creamy Chinese-Style Borscht Soup
Creamy and hearty Chinese-style borscht soup is loaded with carrots, potatoes, cabbage, and ham AND is both gluten-free and dairy-free. Serve it with some green onion dinner rolls or salted soft pretzels.
Delicious and flavourful, light cream of broccoli soup is a silky smooth, creamy, and thick soup made healthier with no cream. Make it in under 25 minutes.
Indian-inspired, vegan, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour. Serve it as a soup or as a curry over some coconut rice.
Creamless Cream of Asparagus Soup
Take advantage of in-season asparagus this spring and savour its flavour in a delicious and smooth, creamless cream of asparagus soup.
Potatoes for Dinner
Easy Ham and Potatoes Au Gratin
Easy creamy ham and potatoes au gratin is a great way to use leftover ham with tender sliced potatoes and a cheesy béchamel sauce. The best comfort food.
Skillet shepherd's pie is a savoury and hearty traditional comfort food. With flavourful beef and fluffy potatoes, this cozy meal it will warm you up.
One Pan Garlic Roasted Chicken and Baby Potatoes
One pan garlic roasted chicken and baby potatoes is an easy to make, delicious, and wholesome meal for the entire family. Prep this sheet pan in 10 minutes.
Potato Galette with Arugula and Crème Fraîche
Potato galette with arugula and crème fraîche is a rich, light, and delicious savoury tart to serve for breakfast, lunch, or dinner. A total crowd-pleaser.
BBQ Chicken Stuffed Baked Potatoes
Try this gorgeous combination of BBQ chicken, scallions, cilantro and gruyere for an explosion of flavour in loaded BBQ chicken stuffed baked potatoes.
Classic Roman Herbed Potato Pizza
Easy and simple yet flavourful classic Roman herbed potato pizza has a crispy thin crust with layers of tender potato tossed in olive oil and herbs.
Mashed potato cakes are light and fluffy inside, crispy golden outside, and so delicious and flavorful. The best way to use up leftover mashed potatoes!
Skillet Chicken Thighs and Potatoes
Tender, juicy, and crispy one pan skillet chicken thighs and potatoes and carrots is an easy weeknight dinner on your dinner table in less than 45 minutes. Serve with a warm brussels sprouts salad on the side.
One Pot Coconut Curry Beef Stew
Warm and cozy, easy one pot coconut curry beef stew is hearty yet creamy, packed with tender beef chunks, potatoes and carrots, and creamy coconut milk.
Who says you can't have breakfast for dinner? Whether you are feeding your own family or entertaining a large number of guests, this vegetarian egg and potato breakfast casserole is always a crowd pleaser.
Sheet Pan Curry Chicken and Vegetables
Sheet pan curry chicken and vegetables with tender chicken thighs marinated in a delicious flavourful curry marinade is a complete one pan dinner. Serve with easy coconut rice or plain Basmati rice on the side.
Best Sweet Potato Recipes
One pot sweet potato soup is super silky, creamy and vegan, and packed with fall flavours. Make this quick and easy fall and winter soup in 30 minutes.
Herb Roasted Sweet Potatoes are a quick easy side dish that's healthy, delicious, and flavorful. A perfect side for your holiday table or weeknight dinner.
Sweet Potato Casserole with Pecans
Sweet potato casserole with pecans packed with tender sweet potatoes and a buttery crunchy pecan topping is the best fall side dish for Thanksgiving dinner.
Baked Sweet Potato Wedges are crispy, delicious, flavorful. Serve as an appetizer or side dish. They are salty, savory, and sweet, with a hint of spice.
Velvety, smooth, and creamy, this savoury mashed sweet potatoes dish is quick and easy and can be made ahead of time - which makes it the perfect side for your holiday meal. This one pot recipe takes literally 10 minutes to prep and 15 minutes to cook.
Thai Sweet Potato Yellow Curry
Sweet Potato Yellow Curry is a flavorful and delicious vegetarian dish that is quick and easy to make any day of the week in under 30 minutes.
Sheet Pan Miso Salmon with Sweet Potatoes
Sheet pan miso salmon with bok choy and sweet potatoes equals unbelievable bursts of umami flavour in every single bite. Plus it's on the table in 30 minutes AND is super easy to clean up!
How to Make Ahead and Store
You can make or prepare some of these potato recipes ahead of time (mashed potatoes, anyone?). Store in the refrigerator for up to 4-5 days (depending on the recipe). Some of these recipes can also be frozen for up to 3 months (such as soups and tater tots). Confirm storing instructions by checking each recipe.
To reheat any of these recipes and serve them warm, reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through, or on the stovetop over medium low heat for 5-10 minutes, depending on the recipe. If heating from frozen, let it thaw first and then reheat.
Did You Make Any of These Potato Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of the best potato recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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