This fresh and flavorful Harvest Chopped Chicken Salad is made with leafy kale, tender juicy chicken, chopped apples and crunchy pecans all tossed with a maple dijon dressing! This salad is hearty enough for dinner and light enough for lunch!

I love this time of year and there is nothing better than a delicious fall salad. This Harvest Chopped Chicken Salad is loaded with leafy kale, tender seasoned chicken, sweet apple, fresh veggies, crunchy pecans and crumbled feta cheese all tossed with a flavorful dressing. Not only is this harvest salad the perfect healthy lunch, but it makes a hearty, filling dinner you can easily make any day of the week. So much flavor in every bite!

Why You’ll Love This

• Meal size salad – unlike some salads that leave you hungry an hour later, this one is packed with protein, fiber and healthy fats to keep you full and satisfied!
• Flavorful – the seasoning on this chicken is so delicious, the apples and dried cranberries add pops of sweetness, while the maple dijon vinaigrette really brings all these flavors together!
• Customizable – you can easily make this salad all your own by swapping out veggies, adding in sweet potatoes or butternut squash, switching up your protein choice and choosing your own mix-ins.
• Perfect for meal prep – prep the salad components ahead of time to enjoy all week. Kale holds up well to dressings making this salad great for meal prep and leftovers taste even better the next day!

Ingredients You’ll Need

• chicken – you’ll need 2 boneless skinless chicken breasts or you could use boneless skinless chicken thighs or chicken tenderloins as well.
• kale – gives this salad structure and crunch while adding an earthy, nutrient-dense base. Just make sure to remove the tough stems first. You could also use spinach, arugula or other leafy fresh greens.
• apples – you’ll need 2 crisp apples finely chopped. I used Honeycrisp apples for their sweet and tart combo, but feel free to use fuji apples, granny smith or whatever apples you like best.
• celery + red onion – add a crisp crunch to this salad along with extra flavor! You could also use green onion or white onion.
• pecans – these add a nice crunch to the salad and you could also use chopped walnuts, almonds or cashews. These candied maple walnuts would taste great too!
• seasonings – a combination of garlic powder, onion powder, paprika, kosher salt and black pepper.
• dried cranberries – adds a touch of sweetness and chewiness that balances the savory elements of the salad. You could also use dried cherries, golden raisins or chopped dates.
• crumbled cheese – I used crumbled feta cheese, but goat cheese, gorgonzola or even blue cheese all would taste great in this salad.
• maple vinaigrette – a few tablespoons of olive oil, apple cider vinegar, maple syrup (or honey) for natural sweetness, Dijon mustard, fresh garlic, salt and pepper. You could also add a little lemon juice or lemon zest to brighten up the whole salad.

How to Make Harvest Chicken Salad

1. Prepare the chicken. Season chicken on both sides with onion powder, garlic powder, paprika, salt and pepper. Heat a grill pan or large skillet with olive oil over medium-high heat and cook chicken about 4-6 minutes on each side. The internal temperature of the chicken should reach 165 F using a digital thermometer and juices should run clear. Transfer chicken to a cutting board and let rest for 5 minutes. Cut chicken into bite-sized chunks and set aside.
2. Make the dressing. Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt and pepper in a small bowl or mason jar with tight-fitting lid. Shake vigorously or whisk until emulsified. Taste and adjust seasonings, as needed.
3. Assemble salad. In a large bowl, combine all the ingredients for the salad including the cooked chicken and toss to combine. Drizzle the salad with dressing and mix until fully coated. Serve and enjoy!

Variations and Substitutions

• More veggies – while this salad has celery and red onion, you can add even more veggies like shredded brussels sprouts, red bell pepper strips, green pepper, carrots, and more.
• Add a crunch – this salad has a ton of texture and fall flavors, but feel free to add in a variety of nuts such as these candied maple walnuts, pumpkin seeds, sunflower seeds, or even crispy bacon.
• Fresh fruit – I added crisp sweet apple to this fall harvest salad for some sweetness. You could also use chopped pears, fresh berries, sliced grapes or pomegranate arils.
• Swap cheese – instead of crumbled feta cheese, feel free to use crumbled goat cheese, grated parmesan cheese or blue cheese crumbles.
• In a wrap – throw this salad in a large tortilla and make a hearty chicken wrap or sandwich.
• Use the dressing on other salads, as a dip for veggies, tossed in pasta salads, or even a spread for sandwiches and wraps.

Prepping this Salad Ahead of Time

The great thing about this salad is that all the elements can be easily made ahead of time at the beginning of the week and stored separately in containers until assembling.

• The chicken can be cooked up to 3 or 4 days ahead of time and tastes great warm or cold on the salad. You could also use any leftover chicken (or leftover turkey), crock pot shredded chicken or shredded rotisserie chicken.
• The maple dijon dressing can be stored in the refrigerator for up to 4-5 days in a sealed mason jar or airtight container. When ready to use, give it a good shake to mix everything up.
• The chopped kale can be washed and stored in a container in the fridge until ready to prepare the salad.
• The celery and red onion can be chopped and sliced ahead of time. Store in separate containers until ready to assemble the salad.

More Chicken Salad Recipes

• Healthy Chicken Caesar Salad
• Chinese Chicken Salad
• Crunchy Thai Chicken Salad
• Raspberry Walnut Chicken Salad
• Wild Rice Chicken Salad

Hope you all enjoy this easy Harvest Chicken Salad recipe. If you love this as much as we do, please leave a star rating below. Don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Harvest Chopped Chicken Salad

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This fresh and flavorful Harvest Chopped Chicken Salad is made with leafy kale, tender juicy chicken, chopped apples and crunchy pecans all tossed with a maple dijon dressing! This salad is hearty enough for dinner and light enough for lunch!

Course lunch, Salad

Cuisine American

Keyword Harvest Chopped Chicken Salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 383kcal

Ingredients

For the Chicken:

• 2 boneless chicken breasts
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp olive oil

For the Salad:

• 6 cups chopped curly kale, stems removed
• 2 honeycrisp apples, finely chopped
• 2 stalks celery, finely chopped
• 1/2 cup red onion, thinly sliced
• 1/2 cup pecans, chopped
• 1/2 cup dried cranberries
• 1/3 cup crumbled feta cheese

For the Maple Dijon Dressing:

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 2 Tbsp maple syrup
• 1 Tbsp Dijon mustard
• 1 clove garlic minced
• 1/4 tsp each salt + pepper

Instructions

• Season chicken on both sides with onion powder, garlic powder, paprika, salt and pepper.
• Heat a grill pan or large skillet with olive oil over medium-high heat and cook chicken, about 4 to 5 minutes on each side. The internal temperature of the chicken should reach 165 F using a digital thermometer and juices should run clear. 
• Transfer chicken to a cutting board and let rest for 5 minutes. Cut chicken into bite-sized chunks and set aside.
• To make the dressing, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt and pepper in a small bowl or mason. Shake vigorously or whisk until emulsified. Taste and adjust seasonings, as needed.
• In a large bowl, combine all the ingredients for the salad including the cooked chicken and toss to combine. Drizzle the salad with dressing and mix until fully coated. Serve and enjoy!

Nutrition

Serving: 1/6th of recipe | Calories: 383kcal | Carbohydrates: 28.8g | Protein: 11.9g | Fat: 27.6g | Saturated Fat: 4.8g | Cholesterol: 31.8mg | Sodium: 282.6mg | Fiber: 4.1g | Sugar: 19.5g

The post Harvest Chopped Chicken Salad appeared first on Eat Yourself Skinny.

This comforting and delicious Healthy Baked Ziti recipe is packed with fresh veggies, flavorful turkey sausage and makes the perfect weeknight meal the whole family will love! Leftovers are guaranteed!

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If you love cozy comfort food, but want something lighter and more nutritious, you are going to LOVE this Healthy Baked Ziti recipe! All the flavor and heartiness you want in a classic ziti dish, but made healthier with lean turkey sausage, protein-packed cottage cheese, whole wheat pasta and a variety of fresh veggies. Traditional baked ziti uses a ricotta cheese mixture, but you’ll love the creamy texture of the cottage cheese. An easy weeknight meal the whole family will love, especially on those busy weeknights!

Why You’ll Love this Recipe

• Made healthier – the ultimate comfort food lightened-up and packed with over 30 grams of protein per serving thanks to turkey sausage and cottage cheese!
• Customizable – swap out the veggies, choose your favorite pasta-shape and switch up the protein to easily customize this meal to your liking.
• Crowd-pleasing – this baked ziti is family-friendly, freezer-friendly and perfect for gatherings.
• Great for meal prep – this baked pasta dish makes the best leftovers and reheats beautifully without losing texture or taste. The noodles soak up so much flavor!

Ingredients You’ll Need

• ziti noodles – the perfect tube pasta shape to hold on to all that sauce and cheese, but feel free to use gluten-free pasta or whatever type of pasta you like best.
• sauce – the secret to the incredible flavor of this sauce is using a combination of marinara sauce and vodka sauce! I love Rao’s brand for jarred pasta sauce.
• cottage cheese – this is in place of whole milk ricotta cheese, but you’d honestly never know! Packed with protein and makes this ziti so creamy.
• more cheese – we’re also adding in a mixture of mozzarella cheese and parmesan cheese for even more cheesy flavor!
• veggies – I used a combination of chopped onion, zucchini, mushrooms and spinach, but feel free to use whatever vegetables you like best.
• turkey sausage – I prefer using flavorful turkey sausage as it is leaner options, but feel free to use regular sausage, lean ground beef, ground turkey or ground chicken.
• garlic – you can use fresh chopped garlic or minced garlic from the jar.
• seasonings – you’ll need Italian seasoning, crushed red pepper flakes, salt and pepper for this recipe.
• fresh basil – the perfect herb to finish off this dish!

How to Make Healthy Baked Ziti

Step 1: Preheat oven to 375 degrees F and coat a 9×13 baking dish with a little nonstick spray.

Step 2: In a large skillet over medium-high heat, drizzle a little olive oil and brown the turkey sausage, cooking until crumbled and slightly cooked through.

Step 3: Next, add in the chopped onion, zucchini, mushrooms, garlic, Italian seasoning, red pepper flakes and salt/pepper. Sauté everything together until the veggies are tender and then add in 1 cup each of the marinara sauce and vodka sauce. Let that simmer while you prepare the ziti pasta.

Step 4: Bring a large pot of salted water to a boil. Once the water is boiling, cook the ziti noodles until al dente, according to the package instructions, and stir the pasta occasionally. When the pasta is finished cooking, use a colander to drain the water, and then transfer the pasta to the casserole dish.

Step 5: Turn off the heat of the veggie marinara mixture and add in the spinach leaves, mixing well until they start to wilt. Transfer this mixture over the noodles in the casserole dish.

Step 6: Pour in the remaining marinara and vodka sauce, the cottage cheese and the parmesan cheese. Mix everything well, until fully combined. Top with shredded mozzarella cheese.

Step 7: Cover the ziti with foil and bake in the oven for 20 to 25 minutes until the casserole is hot and bubbly around the edges. Remove the foil and broil the dish for 1-2 minutes to get the top golden and bubbly.

Step 8: Remove from the oven and let cool slightly before serving. Top with fresh basil and enjoy!

Variations and Substitutions

• Pasta – if you don’t have ziti noodles, feel free to use a similar shape such as rotini, penne or fussili pasta. Lentil or chickpea pasta are great for added protein and fiber.
• Veggies – this baked ziti has chopped onion, zucchini, mushrooms and spinach, but feel free to add whatever vegetables you like best. Carrots, bell peppers, broccoli and eggplant all make great choices.
• Protein – skip the turkey sausage and use whatever ground meat you like best such as ground turkey, ground beef, chicken or even Italian sausage.
• Cheese – feel free to use whatever type of cheese blend you’d like in this baked ziti recipe!

How to Serve

This easy baked ziti may be loaded with vegetables, but I love serving this with even more fresh veggies or a salad on the side along with some crusty garlic bread. Here are some of my favorites sides:

• Air Fryer Garlic Parmesan Brussels Sprouts
• Perfectly Roasted Broccoli and Sweet Potatoes
• Easy Balsamic Arugula Salad
• Roasted Chickpea Kale Salad

Can This Be Made Ahead of Time?

Yes you sure can, which is the great thing about baked ziti! Here are some tips for prepping this baked ziti ahead of time:

• Make Ahead of Time: Follow the instructions and make everything as directed up until topping with mozzarella cheese. Cover and store in the fridge until ready to bake. I don’t recommend adding the shredded cheese until right before putting the ziti in the oven.
• Reheating from Fridge: Remove the ziti from the fridge and let it sit out at room temp for about 30 minutes before baking or simply add 20 to 30 minutes of extra baking time.
• Make Ahead and Freeze: This is a great freezer meal too! As I said above, assemble the ziti as directed (except for topping with cheese) and let it cool completely. Once the ziti is cooled, cover tightly with foil and store in the freezer. When ready to enjoy, let it thaw out overnight then top with cheese and bake as directed.

Prepping and Storage

To Store: This healthy baked ziti will last 4 to 5 days stored in the fridge in a sealed, airtight container or covered in aluminum foil. When ready to enjoy leftovers, simply reheat in the oven at 350 degrees until heated through or warm up in the microwave.

To Freeze: This baked ziti freezes really well too! Make sure to cool the ziti completely and transfer to a freezer-safe container or wrap in plastic wrap then aluminum foil. You can store the ziti in the freezer for up to 2 months.

More Pasta Recipes

• Saucy Peanut Noodles with Chicken
• Skillet Veggie and Cheese Stuffed Shells
• Roasted Veggie Pasta Salad
• Creamy Butternut Squash Mac and Cheese
• Easy Beef Stroganoff Casserole
• Sun Dried Tomato, Chicken and Gnocchi

Hope you all enjoy this Easy Baked Ziti recipe! If you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Healthy Baked Ziti Recipe

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This comforting and delicious Healthy Baked Ziti recipe is packed with fresh veggies, flavorful turkey sausage and makes the perfect weeknight meal the whole family will love! Leftovers are guaranteed!

Course dinner, Main Course

Cuisine Italian

Keyword Healthy Baked Ziti

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 535kcal

Ingredients

• 1 lb ziti noodles
• 1 Tbsp olive oil
• 1 lb ground turkey sausage
• 1/2 yellow onion chopped
• 1 medium zucchini chopped into small chunks
• 8 oz petite baby bella mushrooms sliced
• 3 cloves garlic minced
• 2 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce, halved I used Rao's
• 2 cups vodka sauce, halved I used Rao's
• 2-3 cups baby spinach leaves
• 1 1/2 cups cottage cheese (or ricotta cheese)
• 1/2 cup parmesan cheese
• 1 1/2 cups mozzarella cheese
• Fresh basil for serving

Instructions

• Preheat oven to 375 degrees F and coat a 9×13 baking pan with a little nonstick spray.
• In a large skillet over medium-high heat, drizzle a little olive oil and brown the turkey sausage, cooking until crumbled and slightly cooked through.
• Next, add in the chopped onion, zucchini, mushrooms, garlic, Italian seasoning, red pepper flakes and salt/pepper. Sauté everything together until the veggies are tender and then add in 1 cup each of the marinara sauce and vodka sauce. Let that simmer while you prepare the pasta.
• Bring a large pot of salted water to a boil. Once the water is boiling, cook the ziti noodles until al dente, according to the package directions, and stir the pasta occasionally. When the pasta is finished cooking, use a colander to drain the water, and then transfer the pasta to the casserole dish.
• Turn off the heat of the veggie marinara mixture and add in the spinach leaves, mixing well until they start to wilt. Transfer this mixture over the noodles in the casserole dish.
• Pour in the remaining marinara and vodka sauce, the cottage cheese and the parmesan cheese. Mix everything well, until fully combined. Top with shredded mozzarella cheese.
• Cover the ziti with foil and bake in the oven for 20 to 25 minutes until the casserole is hot and bubbly around the edges. Remove the foil and broil the dish for 1-2 minutes to get the top golden and bubbly.
• Remove from the oven and let cool slightly before serving. Top with fresh basil and enjoy!

Video

Nutrition

Serving: 1/8th of recipe | Calories: 535kcal | Carbohydrates: 52.3g | Protein: 31.3g | Fat: 23.4g | Saturated Fat: 6.7g | Sodium: 960mg | Fiber: 3.7g | Sugar: 9g

The post Healthy Baked Ziti Recipe appeared first on Eat Yourself Skinny.

This Creamy Tortellini Soup recipe is cozy, comforting and made with tender cheese tortellini, fresh veggies, herbs and a rich creamy broth. The perfect one pot meal that is both flavorful and satisfying!

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Oh how I love soup weather and what better way to enjoy this season than with a cozy bowl of Creamy Tortellini Soup! Tender cheesy tortellini, sautéed vegetables and Italian herbs all simmering in a flavorful broth make this soup an absolute staple in our home. This one pot hearty soup feels indulgent, but is really super easy to make. We like to serve this with a fresh salad and some crunchy garlic bread, yum! The perfect soup to add to your regular rotation.

Why You’ll Love This

• Quick and easy – this creamy tortellini soup can easily be ready in just 30 minutes making it perfect for those busy weeknights.
• Comforting and filling – the ultimate comfort food loaded with tender tortellini and a creamy broth for a cozy weeknight meal.
• Family-friendly – Even the pickiest of eaters will love this rich, creamy soup! Feel free to sneak in more veggies too.
• Customizable – you can easily change up the protein, swap the veggies, or make this soup dairy-free, if needed.

Ingredients You’ll Need

• turkey sausage – this adds so much flavor, but you could also use lean ground turkey, ground chicken, ground beef, chicken sausage, hot Italian sausage or pork sausage.
• tortellini – I used three cheese-filled tortellini, but any type will work just fine in this soup or you can simply use regular pasta. Just look for fresh tortellini in the refrigerated section of your grocery store.
• cannellini beans – these help make this soup so hearty, but any type of white beans will work in this.
• tomatoes – you’ll need a can of diced tomatoes with their liquid along with some tomato paste, but tomato sauce would work well too.
• chicken broth – I used low sodium chicken broth, but you could also use chicken stock, vegetable broth, veggie stock or beef broth.
• half and half – this makes the soup rich, smooth and oh so creamy while being a lighter option from heavy cream, but if you don’t have half and half, feel free to use full-fat coconut milk or heavy cream.
• fresh vegetables – I used a combination of chopped yellow onion, celery and carrots along with some fresh chopped kale and fresh basil. Other options include mushrooms, bell peppers, zucchini, and baby spinach.
• garlic – minced garlic cloves really punches up the flavor and is a must in this soup!
• seasonings – I used Italian seasoning, salt and black pepper, but you could also use a combination of dried thyme, dried oregano, and dried rosemary. Feel free to add in some red pepper flakes if you like a little heat and the taste of spice in your soup!

How to Make Tortellini Soup

1. Brown sausage and sauté veggies. In a large pot or dutch oven, drizzle a little olive oil over medium-high heat and cook the sausage until browned and crumbled. Next add the onion, carrots and celery and sauté until softened, about 4 to 5 minutes.
2. Add the seasonings. Next, add in the garlic, Italian seasoning, salt pepper and tomato paste. Sauté for an additional 2 to 3 minutes, stirring frequently to prevent from burning.
3. Let the soup simmer. Stir in the chicken broth, diced tomatoes and white beans, stirring to combine, and bring to a boil. Reduce the heat to medium-low, cover and let the soup simmer for about 20 minutes, stirring occasionally.
4. Finish off the soup. Add in one cup of cream, mixing until completely combined, then add in the tortellini and kale, cooking for about 4 to 5 minutes, until tortellini is tender and starts to float to the top.
5. Serve and enjoy! Ladle the soup into bowls and top with grated parmesan cheese and fresh basil or parsley. Don’t forget the crusty bread!

Can I Make This in the Slow Cooker?

Absolutely! Here is how you can easily make this creamy tortellini soup right in your crock pot for those busy weeknights.

1. In a skillet over medium heat, brown and crumble the sausage and transfer it to the bowl of your crock pot along with the rest of the ingredients, except for the half and half, tortellini and kale. You’ll add these later. 
2. Cover and cook on low 6 to 7 hours, or on high 3 to 4 hours. About 30 minutes before serving, stir in the half and half, tortellini and fresh kale, cover and continue cooking.  Serve with grated parmesan cheese, fresh basil and a side salad.

Variations

• Switch up protein – instead of ground turkey sausage, you could use cooked Italian sausage, shredded chicken, ground beef, shrimp or double up the beans for some added protein.
• Extra veggies – feel free to add in even more veggies like mushrooms, zucchini, yellow squash, broccoli, fresh spinach, swiss chard or sun-dried tomatoes.
• Make it creamy – you can also make this soup creamy by using coconut cream, cream cheese or mix in a dollop of sour cream just before serving.
• Dairy-free option – use coconut milk or a plant-based creamer instead of the half and half or heavy cream.
• Gluten-free option – you can also substitute gluten-free tortellini if you need a GF option.

Prepping and Storage

To Store: Leftovers will last in your refrigerator in a sealed, airtight container for up to 3 to 4 days, but is best enjoyed in the first few days. Please note that the tortellini will soak up the soup the longer it sits in the fridge, so you may need to add a little splash of broth to the leftover soup before reheating on the stove or in the microwave.

To Freeze: Cream-based soups don’t freeze well so if you plan to freeze, make the soup without the cream and the tortellini, then add them fresh when re-heating. This soup can be stored in the freezer for up to a month in sealed, freezer-safe containers. 

More Healthy Soup Recipes

• Chicken and Wild Rice Soup
• Easy Chicken Tortilla Soup
• Creamy Broccoli Cheddar Soup 
• Detox Immune-Boosting Chicken Soup
• One Pot Spicy Sausage and Kale Soup

Hope you all enjoy this Easy Tortellini Soup recipe! If you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Creamy Tortellini Soup

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This Creamy Tortellini Soup is cozy, comforting and made with tender cheese tortellini, fresh veggies, herbs and a rich creamy broth. The perfect one pot meal that is both flavorful and satisfying!

Course dinner, Main Course

Cuisine Italian

Keyword Creamy Tortellini Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 336kcal

Ingredients

• 1 Tbsp olive oil
• 1 lb turkey sausage (or Italian sausage)
• 1 medium onion diced
• 3 stalks celery chopped
• 2 carrots sliced
• 5 cloves garlic minced
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup tomato paste
• 6 cups low sodium chicken broth
• 1 (14.5 oz) can diced tomatoes undrained
• 1 (14.5 oz) can white beans rinsed and drained
• 1 cup half and half (or heavy cream)
• 9 oz package cheese tortellini
• 3 cups chopped kale
• Garnish with grated parmesan cheese and fresh basil

Instructions

• In a large pot or dutch oven, drizzle a little olive oil over medium-high heat and cook the sausage until browned and crumbled. Next add the onion, carrots and celery and sauté until softened, about 4 to 5 minutes.
• Next, add in the garlic, Italian seasoning, salt pepper and tomato paste. Sauté for an additional 2 to 3 minutes, stirring frequently to prevent from burning.
• Stir in the chicken broth, diced tomatoes and white beans, stirring to combine, and bring to a boil. Reduce the heat to medium-low, cover and let the soup simmer for about 20 minutes, stirring occasionally.
• Add in the half and half, mixing until completely combined, then add in the tortellini and kale, cooking for about 4 to 5 minutes, until tortellini is tender and starts to float to the top.
• Ladle the soup into bowls and top with grated parmesan cheese and fresh basil, enjoy!

Nutrition

Serving: 1/8th of recipe | Calories: 336kcal | Carbohydrates: 33.4g | Protein: 23.3g | Fat: 10.9g | Saturated Fat: 4.2g | Cholesterol: 78.4mg | Sodium: 943.7mg | Fiber: 4.6g | Sugar: 3.9g

The post Creamy Tortellini Soup Recipe appeared first on Eat Yourself Skinny.

This Easy Chicken Tortilla Soup recipe makes the perfect weeknight meal that can easily be made right in your instant pot, slow cooker or on the stove! Loaded with tender shredded chicken, veggies, beans and all the toppings for a delicious, flavor-packed meal!

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Calling all fellow soup lovers! It’s officially soup season and this is one of the easiest soups you could make. Can you believe this is the first recipe I ever posted on my website over 15 years ago?! This Easy Chicken Tortilla Soup recipe is still a favorite family staple in our home because it is packed with so much bold flavor and is easy to throw together for a quick weeknight dinner. You probably already have all the ingredients right in your pantry! Tender chicken, black beans, veggies and all the best toppings for a delicious cozy dinner the whole family will love.

Why You’ll Love This

• Quick and Easy – this soup can easily be ready in just 30 minutes if making on the stove top or throw all the ingredients into your crock pot, set it and forget it!
• Healthy – this flavorful chicken tortilla soup is high in protein and fiber, while still being light and comforting.
• Customizable – you can easily adjust the spice level in this soup, add in extra veggies or use rotisserie chicken for a shortcut.
• Great for meal prep – the best part about this soup is that the flavors taste even better the next day, making it great for leftovers! I like to make a big batch of this soup on the weekends to enjoy throughout the week.

Ingredients You’ll Need

• Chicken – you’ll need boneless skinless chicken breasts for this recipe, but you could also use chicken thighs or even shredded rotisserie chicken for even more flavor. Leftover chicken or turkey works great too!
• Onion + garlic – chopped onion and garlic cloves really punch up the flavor in this soup.
• Chicken broth – I used a low sodium chicken broth, but you could also use chicken stock or vegetable broth.
• Tomatoes – I used a large 28 ounce can of crushed tomatoes, but diced tomatoes, fire-roasted tomatoes or even canned tomato sauce would work too. A can of rotel tomatoes would add extra flavor as well.
• Green chiles – adds a kick of spice and extra flavor.
• Enchilada sauce – this really enhances the flavor of this soup and you can choose the spice level you want between mild, medium and hot.
• Black beans + corn – a whole can of black beans adds extra protein and texture to this flavorful soup and feel free to use fresh corn or frozen corn.
• Lime juice – tastes amazing with all these bold flavors!
• Spices – a delicious combination of chili powder (or chipotle powder), cumin, kosher salt, black pepper and a bay leaf. You could even add a little cayenne pepper for additional spice.

How to Make the BEST Chicken Tortilla Soup

Because I know all of you use a variety of different methods when making soups, I’m sharing how to make this homemade chicken tortilla soup in the crock pot, your Instant Pot and on the stovetop!

1. Sauté onion and garlic. In a large soup pot or dutch oven, drizzle a little olive oil over medium-high heat and sauté onion for 3 to 4 minutes. Add in the garlic and sauté for an additional minute.
2. Build the soup. Add in the rest of the ingredients, except the cilantro and lime juice, and bring to a boil. Lower the heat and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
3. Shred the chicken. Once the chicken is cooked, remove from the post and shred using two forks. Add the shredded chicken back into the pot along with the cilantro and lime juice.
4. Serve and enjoy! Ladle the soup into bowls and serve with your favorite toppings like crunchy tortilla strips, avocado and extra cilantro or green onions on top of the soup.

How to Make in the Crock Pot

In a 6-quart slow cooker, add the chicken and rest of the ingredients (except for the cilantro and lime juice), cover and place on high for 3 to 4 hours or low 6 to 8 hours. Remove chicken with a slotted spoon or tongs and shred with two forks. Add the shredded chicken back into the slow cooker along with the cilantro and lime juice. 

How to Make in the Instant Pot

Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Once oil is simmering, sauté the onion for 3 to 4 minutes, then add the garlic, sautéing for an additional minute. Add the rest of the ingredients, except for cilantro and lime juice. Set the Instant Pot to the soup setting and set the timer for 7 minutes. Once cooking is complete, let the instant pot sit for about 12 minutes, then release the steam by placing the valve to the venting position. Remove chicken and shred using two forks, then return the shredded chicken to the pot and stir in the cilantro and lime juice. 

Optional Toppings

• Slices of avocado.
• Fresh cilantro leaves, parsley or green onions
• Crispy tortilla strips or crushed tortilla chips
• Shredded cheese such as Monterey jack cheese, cheddar cheese or even shredded Mexican cheese
• Dollop of sour cream or Greek yogurt
• Sliced jalapeño peppers
• Extra lime wedges to squeeze over top

Variations

• Make it creamy – to make creamy chicken tortilla soup, feel free to add in some heavy cream, coconut cream, cream cheese or mix in a dollop of sour cream before serving.
• Adjust the spice – you can easily adjust the spice level of this soup by using mild, medium or hot enchilada sauce. You could also add in chopped jalapeno, chopped poblano pepper or even a dash of hot sauce for more heat.
• Switch up protein – you can use rotisserie chicken for a simple short cut when making this soup, or feel free to use turkey, ground beef, shrimp or even chickpeas for a hearty vegetarian option.
• Add more veggies – boost the nutrition and flavor with extra vegetables such as zucchini, yellow squash, bell peppers, sweet potatoes, carrots, celery, spinach or kale.

Prepping and Storing

To Store:  This chicken tortilla soup will last in your fridge in a sealed, airtight container for up to 5 days. You can easily reheat this soup in the microwave or on the stovetop for a quick, delicious meal. I love making this soup for my weekly meal prep!

To Freeze:  This chicken tortilla soup freezes really well too. First let the soup cool completely, then store it in a sealed container in the freezer for up to 3 months. When ready to enjoy, let the soup thaw completely in the fridge. Warm it up in a pot on the stove or re-heat individual servings in the microwave.

More Healthy Soup Recipes

• Chicken and Wild Rice Soup
• Creamy Broccoli Cheddar Soup 
• Detox Immune-Boosting Chicken Soup
• Sausage and Spinach Tortellini Soup
• One Pot Spicy Sausage and Kale Soup

More Mexican Recipes

• Healthy Chicken Enchiladas
• Sheet Pan Chicken Fajitas
• Mexican Stuffed Bell Peppers
• Baked Chicken Fajita Roll-Ups
• Healthy Breakfast Enchiladas
• Enchilada Stuffed Zucchini Boats

Hope you all enjoy this Easy Chicken Tortilla Soup! If you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Easy Chicken Tortilla Soup

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This Easy Chicken Tortilla Soup makes the perfect weeknight meal that can easily be made right in your instant pot, slow cooker or on the stove! Packed with tender shredded chicken, veggies, beans and all the toppings for a delicious, flavor-packed meal!

Course dinner, Main Course

Cuisine Mexican

Keyword Chicken Tortilla Soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 285kcal

Ingredients

• 1 Tbsp olive oil if using Instant Pot or stove top
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 (28 oz) can crushed tomatoes
• 4 cups low sodium chicken broth
• 1 (10 oz) can enchilada sauce
• 1 (4.5 oz) can chopped green chiles
• 1 Tbsp cumin
• 1 Tbsp chili powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf
• 1 (15 oz) can black beans drained and rinsed
• 1 cup fresh or frozen corn
• 1 1/2 lbs boneless skinless chicken breasts
• Juice of 1 lime
• Optional Toppings: cilantro, avocado, tortilla strips

Instructions

To Make on the Stove Top:

• In a large pot or dutch oven, heat olive oil over medium high heat and sauté onion for 3 to 4 minutes. Add in the garlic and sauté for an additional minute.
• Add in the rest of the ingredients, except the cilantro and lime juice, and bring to a boil. Lower the heat and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
• Once the chicken is cooked, remove from the post and shred using two forks. Add the shredded chicken back into the pot along with the cilantro and lime juice.
• Ladle the soup into bowls and serve with your favorite toppings like crunchy tortilla strips, avocado and extra cilantro or green onions.

To Make in the Crock Pot:

• In a 6-quart slow cooker, add the chicken and rest of the ingredients, except cilantro and lime juice). Cover and place on high for 3 to 4 hours or low 6 to 8 hours. Remove chicken and shred with two forks then add back into the slow cooker along with the cilantro and lime juice.

To Make in the Instant Pot:

• Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Once oil is simmering, sauté the onion for 3 to 4 minutes then add garlic, sautéing an additional minute.
• Add the rest of the ingredients (except lime juice) and set the Instant Pot to the soup setting and set timer for 7 minutes. Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
• Remove chicken and shred using two forks, then return chicken to the pot and stir in the cilantro and lime juice.

Nutrition

Serving: 11/2 cups | Calories: 285kcal | Carbohydrates: 26.7g | Protein: 32.4g | Fat: 5.1g | Saturated Fat: 1g | Cholesterol: 72.3mg | Sodium: 1388.8mg | Fiber: 5.4g | Sugar: 5.6g

The post Easy Chicken Tortilla Soup appeared first on Eat Yourself Skinny.

These Balsamic Roasted Brussels Sprouts make the perfect side dish that is so flavorful and easily made in under 30 minutes!  The honey balsamic glaze is simply incredible!

You guys, I’m so excited to share with you all my absolute favorite brussels sprouts recipe!  I can’t even begin to tell you how easy these are to make. You can quickly throw these delicious brussels sprouts together in just under 30 minutes and I they look absolutely gorgeous on your table. I was inspired for this recipe after making these maple balsamic chicken breasts last week. After drizzling that sauce over top of my veggies, I was instantly obsessed and knew I had to re-create this ASAP!

Why You’ll Love this Recipe

• Healthy and flavorful!
• Easily made in under 30 minutes with just a few simple ingredients.
• Not only makes a delicious weeknight dinner, but it makes a great holiday side dish for Thanksgiving or Christmas as well.
• This recipe is super versatile and would taste delicious using broccoli or cauliflower too.

Ingredients You’ll Need

• brussels sprouts – one of my favorite seasonal veggies! You’ll need 2 pounds brussels sprouts for this recipe. Make sure to rinse the brussels sprouts well, trim off the ends and slice them into halves.
• red onion – nothing better than roasted red onions!  You could also use white or yellow onions or shallots.
• olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion).
• balsamic vinegar – this is the star of this dish and adds such a rich, tangy flavor!  Make sure to use a quality balsamic vinegar to get the most flavor.
• honey – lightly sweetens these brussels sprouts without using any refined sugar, but you could also use maple syrup or other natural sweetener.
• dijon mustard – adds a little zip of flavor!
• mustard seeds – adds even more delicious mustard flavor.
• salt + black pepper – needed to season and add flavor to the brussels sprouts.

How to Make Balsamic Roasted Brussels Sprouts

1. Prep the veggies – In a large bowl, toss together brussels sprouts, red onion, olive oil, kosher salt, pepper and mustard seeds. Transfer veggies to a prepared sheet pan lined with parchment paper and spread out evenly.
2. Roast in the oven – Place the veggies in the oven at 425 degrees F for 25 to 30 minutes, stirring only once in between, until the brussels sprouts are tender and slightly browned.
3. Make the sauce – In a small bowl, whisk together balsamic vinegar, honey and Dijon and drizzle the mixture over the roasted veggies. Serve on a platter and enjoy!

How to Serve

• As a side dish – these brussels sprouts make a great side dish served with your protein of choice. Some options include this maple balsamic herb chicken, lemon herb grilled chicken, hummus crusted salmon or this maple dijon glazed salmon.
• In a salad – you could also toss these roasted brussels sprouts with your favorite salad or in this roasted veggie pasta salad.
• In a bowl – I love adding these roasted brussels sprouts in bowl recipes along with your favorite grains, protein and other vegetables.
• As a holiday side dish -add these balsamic roasted brussel sprouts to your Thanksgiving or Christmas menu for a delicious side dish! Other holiday sides include healthy mashed potatoes, pomegranate glazed brussels sprouts, sausage and herb stuffing, and these honey butter dinner rolls.

Prepping and Storage

Leftovers can be stored in a sealed, airtight container for 4-5 days in the fridge. You can easily reheat them in the oven or air fryer at 350 degrees F for a few minutes until warmed through.

More Brussels Sprout Recipes

• Maple Glazed Butternut Squash and Brussels Sprouts
• Pomegranate Glazed Brussels Sprouts
• Air Fryer Garlic Parmesan Brussels Sprouts
• Brussels Sprouts and Brown Rice Salad
• Ginger Maple Chicken with Brussels Sprouts

Hope you all enjoy these Balsamic Brussels Sprouts and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Balsamic Roasted Brussels Sprouts

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These Balsamic Roasted Brussels Sprouts make the perfect side dish that is so flavorful and easily made in under 30 minutes!  The honey balsamic glaze is simply to die for!

Course Side Dish

Cuisine American

Keyword Balsamic Roasted Brussels Sprouts

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 100kcal

Ingredients

• 2 lb brussels sprouts halved
• 1 red onion sliced
• 2 Tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp mustard seeds
• 2 Tbsp balsamic vinegar
• 1 Tbsp honey
• 2 tsp Dijon mustard

Instructions

• Preheat oven to 425 degrees F and line a baking sheet with foil.
• In a large bowl, toss together brussels sprouts, red onion, olive oil, salt, pepper and mustard seeds. Transfer to prepared baking sheet and spread out evenly.
• Roast veggies for 25 to 30 minutes, stirring only once in between, until sprouts are tender and slightly browned.
• In a small bowl, whisk together balsamic vinegar, honey and Dijon and drizzle over roasted veggies. Serve and enjoy!

Nutrition

Serving: 1/2 cup | Calories: 100kcal | Carbohydrates: 14.9g | Protein: 4.1g | Fat: 3.9g | Saturated Fat: 0.6g | Sodium: 350.9mg | Fiber: 4.7g | Sugar: 6.1g

The post Balsamic Roasted Brussels Sprouts appeared first on Eat Yourself Skinny.

This Healthy Chicken Enchilada recipe is a family favorite made with wholesome, flavorful ingredients for the perfect weeknight meal! The homemade enchilada sauce tastes absolutely amazing!

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We love Mexican food in our home and these Healthy Chicken Enchiladas are a family favorite! Great for busy weeknights because I can easily prep everything beforehand and the homemade red enchilada sauce is the true star of this dish. Loaded with veggies, fiber and packed with 20 grams of protein per serving, these homemade healthy chicken enchiladas are a must for your weekly meal rotation!

Why You’ll Love This

• Wholesome – these enchiladas are the ultimate comfort food made healthier with real food ingredients that are lower in calories than a typical enchilada recipe.
• Customizable – whether you need to accommodate different dietary needs, want to add in more veggies or switch up the protein, make this dish all your own!
• Homemade Sauce – we are skipping store-bought enchilada sauce and making our own. This cuts down on excess sodium and preservatives while still tasting delicious.
• Family-Friendly – even picky eaters will devour these enchiladas with their cheesy topping and warm, cozy flavors. The whole family, including the kiddos, will love this easy weeknight meal!

Ingredients You’ll Need

• shredded chicken – I love making this with store-bought rotisserie chicken because it’s quick, easy and flavorful, but this is also a great way to use leftover chicken. You just need two cooked boneless, skinless chicken breasts or chicken thighs for this recipe.
• veggies – I used a combination of chopped yellow onion, corn, black beans (or pinto beans) and garlic for the delicious filling.
• tomato sauce + adobo sauce – the tomato sauce adds depth of flavor and acts as the base to the homemade enchilada sauce while the adobo sauce adds a smokiness to the dish.
• chicken broth – adds even more flavor and helps to thin the enchilada sauce. You could also use chicken stock.
• spices – a combination of chili powder, cumin, dried oregano, kosher salt and black pepper.
• cilantro – adds a pop of color and flavor to the filling as well as a topping to the finished dish. You could also sprinkle some chopped green onions (or scallions) for extra flavor.
• whole wheat flour tortillas – these hold the filling for enchiladas together and feel free to use corn tortillas or gluten-free tortillas, if needed.
• cheese – I used a Mexican cheese blend, but you could also use shredded cheddar cheese, Monterey jack cheese or pepper jack cheese.

How to Make Easy Chicken Enchiladas

1. Make the enchilada sauce. Heat olive oil in a medium saucepan over medium heat and sauté garlic for about 1 minute, until fragrant. Add the tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt and pepper, mixing well. Bring to a boil, then reduce the heat to a low simmer and heat about 5 to 10 minutes, until slightly thickened.
2. Make the chicken filling. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until softened, about 2 minutes. Add in the cooked chicken, corn, black beans, a half cup enchilada sauce you just made, chili powder, cumin, salt and cilantro, stirring well. Cook for an additional 5 minutes, until heated through.
3. Assemble enchiladas. Spread a little enchilada sauce in the bottom of a prepared 13×9-inch casserole dish sprayed with nonstick spray. Fill each tortilla with a heaping 1/3 cup of the chicken mixture, tightly roll it up and place seam-side up in the pan. Continue filling each tortilla, placing them side by side in the pan, until full.
4. Bake the enchiladas. Pour the remaining sauce over top of the rolled tortillas and sprinkle the top with cheese. Bake in the oven at 375 degrees F for 20-25 minutes, until cheese is melted and sauce is bubbling. Top with your favorite toppings, serve and enjoy!

How to Serve

• Toppings – some topping options include green onions, fresh cilantro, avocado slices, red onion, jalapeños, sour cream (or Greek yogurt), salsa, fresh pico de gallo, guacamole, chopped tomatoes or a squeeze of lime juice.
• Sides – these enchiladas pair really well with refried beans, this Mexican brown rice, 7 layer spicy taco dip, southwest chicken salad, or these loaded bell pepper nachos.

Variations

• Vegetarian – skip the chicken and double up on the black beans or add in some lentils for additional protein.
• Vegan – use dairy-free cheese and your favorite plant-based protein to make vegan enchiladas.
• Spicy – feel free to add in some jalapeños, chipotle peppers or a small can of green chiles to the enchilada sauce for extra heat.
• Low Carb – swap the tortillas with low-carb wraps or use thinly sliced zucchini as the base to keep this dish lower in carbs.
• Sauce – we are making our own homemade red sauce in this recipe, but feel free to use green enchilada sauce or store-bought enchilada sauce if you’re in a pinch.

Prepping and Storage

To Make Ahead – you can easily make the filling and enchilada sauce up to 2 days ahead of time, then assemble right before baking. I don’t really recommend coating the tortillas in the enchilada sauce ahead of time as it can make them soggy, but if this saves you time before dinner then go for it!

To Store – leftovers can be stored in a sealed, airtight container for up to 4 days in the refrigerator. Reheat in the oven for 15 to 20 minutes or in the microwave for 1 to 2 minutes per serving.

To Freeze – assemble the enchiladas (except for the cheese) in a freezer-safe baking dish. Cover tightly with plastic wrap, then a layer of aluminum foil to prevent freezer burn and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight, remove the plastic wrap and let it sit at room temperature for about 30 minutes before baking as directed.

More Mexican Recipes

• Sheet Pan Chicken Fajitas
• Mexican Stuffed Bell Peppers
• Baked Chicken Fajita Roll-Ups
• Chicken Tortilla Soup
• Healthy Breakfast Enchiladas
• Enchilada Stuffed Zucchini Boats

Hope you all enjoy this Healthy Chicken Enchilada recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Healthy Chicken Enchiladas

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This Healthy Chicken Enchilada recipe is a family favorite made with wholesome, flavorful ingredients for the perfect weeknight meal! The homemade enchilada sauce tastes absolutely amazing!

Course dinner, Main Course

Cuisine Mexican

Keyword Healthy Chicken Enchiladas

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 271kcal

Ingredients

For the Enchilada Sauce:

• 1 Tbsp olive oil
• 1 Tbsp garlic minced
• 2 cups tomato sauce
• 1 cup low sodium chicken broth
• 2 Tbsp adobo sauce (from canned chipotle peppers)
• 1 Tbsp chili powder
• 1/2 tsp cumin
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Chicken Filling:

• 1 Tbsp olive oil
• 1 small yellow onion chopped
• 2 cloves garlic minced
• 2 cups cooked shredded chicken (about 2 breasts)
• 1/2 cup corn (fresh or frozen)
• 1/2 cup black beans
• 1/2 cup enchilada sauce you just made
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/4 cup chopped cilantro

For the Enchiladas:

• 8 (7-inch) whole wheat flour tortillas
• 1 cup shredded Mexican cheese
• Top with fresh cilantro and other favorite toppings

Instructions

• Preheat oven to 375 degrees F.
• To make the enchilada sauce, heat olive oil in a medium saucepan over medium heat and sauté garlic for about 1 minute, until fragrant. Add the tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt and pepper, mixing well. Bring to a boil, then reduce the heat to a low simmer and heat about 5 to 10 minutes, until slightly thickened.
• To make the filling, heat olive oil in a large skillet over medium heat. Sauté onions and garlic until softened, about 2 minutes. Add in the cooked chicken, corn, black beans, a half cup enchilada sauce you just made, chili powder, cumin, salt and cilantro, stirring well. Cook for an additional 5 minutes, until heated through.
• Spread a little enchilada sauce in the bottom of a prepared 13×9-inch casserole dish sprayed with nonstick spray. Fill each tortilla with a heaping 1/3 cup of the chicken mixture, tightly roll it up and place seam-side up in the pan. Continue filling each tortilla, placing them side by side in the pan, until full.
• Pour the remaining sauce over top of the rolled tortillas and sprinkle the top with cheese. Bake in the oven for 20 to 25 minutes, until cheese is melted and sauce is bubbling. Top with your favorite toppings, serve and enjoy!

Nutrition

Serving: 1enchilada | Calories: 271kcal | Carbohydrates: 26.3g | Protein: 19.4g | Fat: 13.9g | Saturated Fat: 4.7g | Cholesterol: 43.2mg | Sodium: 858mg | Fiber: 12.1g | Sugar: 4.8g

The post Healthy Chicken Enchilada Recipe appeared first on Eat Yourself Skinny.

These cozy Veggie and Cheese Stuffed Shells are a family favorite that are loaded with vegetables, easy to freeze and make the perfect weeknight meal! The ultimate comfort food with a healthy twist!

Your family is going to love this cozy, comforting stuffed pasta dish that is hearty yet packed with vegetables! These Veggie and Cheese Stuffed Shells are the ultimate comfort food that also sneaks in those veggies for picky eaters. I recommend doubling this recipe to freeze for later as it makes a great freezer meal when meal prepping!

Why You’ll Love This

• Wholesome – this veggie stuffed shells recipe is a comfort food classic with a healthy twist the whole family will love!
• Customizable – feel free to use whatever vegetables you like best along with your favorite marinara sauce.
• Freezer-friendly – these stuffed shells freeze really well making them great for meal prep or preparing freezer meals.
• Kid-approved – even the pickiest of eaters will love these cheesy pasta shells loaded with vegetables. Great way to sneak in that extra nutrition!

Ingredients You’ll Need

• pasta shells – you’ll need large pasta shells or jumbo shells for this recipe. Feel free to use gluten-free pasta shells as well.
• veggies – combination of chopped onions, carrots, zucchini and frozen cooked spinach, but you could also add in mushrooms, broccoli, sweet potatoes or other veggie options.
• olive oil – I like to use a good olive oil to sauté the veggies, just make sure it is cold-pressed and organic for the most flavor. 
• garlic – you can use fresh chopped garlic or minced garlic from the jar.
• cheese – you’ll need creamy ricotta cheese, shredded mozzarella cheese and grated parmesan cheese for this recipe. You can easily swap out the ricotta cheese for cottage cheese if you want some extra protein.
• marinara – you can use store-bought sauce or homemade marinara for this recipe. You could even throw in more veggies by using my loaded veggie tomato sauce!
• fresh basil – adds so much fresh flavor and pop of color to this dish. Feel free to add in other fresh herbs such as oregano or parsley.
• salt + pepper – needed to season the dish and add flavor.

How to Make Veggie Stuffed Shells

1. Boil the pasta shells. Bring a large pot of water to a rolling boil and cook the jumbo pasta shells according to the package directions. Drain and rinse the shells with cold water to stop the cooking process. Set aside.
2. Sauté the veggies. In a large skillet over medium-high heat, sauté the onion, garlic cloves, carrots and shredded zucchini until tender, about 5 minutes. Stir in the chopped spinach and sauté for an additional minute until everything is all combined. Transfer the veggie mixture into a large bowl.
3. Prepare the filling. Add in the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese, fresh basil, salt and pepper with the sautéed veggies, mixing well until completely combined.
4. Stuff the shells. Pour the pasta sauce into the bottom of the skillet (or large baking dish) and fill each pasta shell with 2 heaping tablespoons of the ricotta mixture. Arrange the shells in the pan and sprinkle with remaining mozzarella and parmesan cheese.
5. Bake in the oven. Cover the pan with aluminum foil and bake the shells in the oven at 375 degrees F for about 20 minutes, until cheese is melted and shells are heated through. Top with fresh basil leaves, serve and enjoy!

Helpful Tips and Tricks

• Don’t overcook the shells – I like to keep the pasta shells al dente so that they are easier to stuff and won’t fall apart.
• Cool shells before stuffing – make sure to rinse the cooked shells in cold water after draining to stop the cooking process and to help prevent them from sticking together. This also makes them easier to handle when stuffing.
• Cook extra shells – I always like to cook a couple of extra shells just in case any rip or tear during boiling.
• Use a piping bag – for easy, mess-free filling, scoop the cheesy veggie mixture into a piping bag or zip-top bag. Just snip the corner and pipe the filling into the shells instead of spooning.
• Make ahead – you can easily assemble the stuffed shells up to a day in advance, cover tightly, and refrigerate until ready to cook.

Variations

• Veggies – we are using shredded zucchini, carrots, yellow onion and spinach in this recipe, but other options include mushrooms, bell peppers, broccoli, cauliflower, butternut squash, sweet potato or kale.
• Protein – this is a vegetarian dish, but feel free to add in some ground beef, ground turkey, ground chicken or even cooked Italian sausage. You could also add in plant-based protein such as lentils or crumbled tofu.
• Sauce – this recipe calls for your favorite marinara, but you could also use alfredo sauce, vodka sauce, pesto or arrabbiata sauce for a spicy kick.
• Make it spicy – as I said above, you can use arrabbiata sauce for some extra spice or sprinkle in some red pepper flakes.
• Make it a casserole – instead of stuffing shells, layer cooked pasta, cheesy filling, vegetables and sauce lasagna-style. Not only does this save time, but it has all the same flavors just in baked form.
• Low carb option – swap out the pasta shells with hollowed-out zucchini boats or stuff mini bell peppers as the “shells.”

Can This Be Made Ahead of Time?

Yes you sure can, which is the great thing about these cheesy stuffed shells! Here are some tips for prepping this baked ziti ahead of time:

Make Ahead and Freeze: This is a great freezer meal! Simply assemble the stuffed shells as directed (without baking), cover tightly with foil and store in the freezer for up to 3 months. When ready to enjoy, let the shells thaw overnight in the fridge then bake in the oven, adding about 15-20 extra minutes of cooking time.

Make Ahead of Time: Follow the instructions and make everything as directed up until topping with mozzarella and parmesan cheese. Cover and store in the fridge until ready to bake. I don’t recommend adding the shredded cheese until right before putting the stuffed shells in the oven.

Reheating from Fridge: Remove the stuffed shells from the fridge and let them sit out at room temperature for about 30 minutes before baking or simply add 15 to 20 minutes of extra baking time. Leftovers will last 4 to 5 days stored in a sealed airtight container.

More Pasta Dishes You’ll Love

• Healthy Baked Ziti
• Creamy Chicken Sausage Orzo Skillet
• Easy Beef Stroganoff Casserole
• Sun Dried Tomato Chicken and Gnocchi
• Creamy Butternut Squash Mac and Cheese

Hope you all enjoy this Veggie and Cheese Stuffed Shell recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Veggie and Cheese Stuffed Shells

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These cozy Veggie and Cheese Stuffed Shells are a family favorite that are loaded with vegetables, easy to freeze and make the perfect weeknight meal! The ultimate comfort food with a healthy twist!

Course dinner, Main Course

Cuisine Italian

Keyword Veggie and Cheese Stuffed Shells

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 392kcal

Ingredients

• 18-20 jumbo pasta shells
• 1 Tbsp olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 3 large carrots grated
• 1 medium zucchini grated
• 1 (10 oz) package frozen chopped spinach thawed and well-drained
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese divided
• 2 Tbsp chopped fresh basil plus more for topping
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups pasta sauce (about 24 oz)

Instructions

• Preheat oven to 375 degrees F.
• Bring a large pot of water to a rolling boil and cook the pasta shells according to the package directions. Drain and rinse the shells with cold water to stop the cooking process. Set aside.
• In a large skillet over medium-high heat, sauté the onion, garlic, carrots and shredded zucchini until tender, about 5 minutes. Stir in the chopped spinach and sauté for an additional minute until everything is all combined. Transfer the veggie mixture into a large bowl.
• Add in the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese, fresh basil, salt and pepper with the sautéed veggies, mixing well until completely combined.
• Pour the marinara into the bottom of the skillet (or baking dish) and fill each pasta shell with 2 heaping tablespoons of the veggie filling. Arrange the shells in the pan and sprinkle with remaining mozzarella and parmesan cheese.
• Cover the pan with foil and bake the shells in the oven for about 20 minutes, until cheese is melted and shells are heated through. Top with fresh basil, serve and enjoy!

Video

Nutrition

Serving: 3stuffed shells | Calories: 392kcal | Carbohydrates: 36.9g | Protein: 21.2g | Fat: 18.7g | Saturated Fat: 7.8g | Cholesterol: 43.4mg | Sodium: 1052.1mg | Fiber: 5g | Sugar: 7.9g

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